Meal Plan

Over a year ago I decided to get tested for food allergies or intolerance’s after completing an elimination diet. I narrowed it down to a few items but wasn’t quite sure. I had my blood drawn and tested. The results were startling to say the least, I had MORE food intolerance’s than I knew about; wheat, eggs, animal milk, Parmesan cheese, which is my absolute favorite, etc. My food issues are not life threatening but over time my skin breaks out in rashes and my stomach is constantly upset. Once I knew what I needed to stay away from I had to figure out how to make meals and snacks that would work for me. We basically went with a paleo diet.

Unfortunately, I have fallen back into bad habits and terrible eating. Like I said none of the allergies are life threatening but my skin and stomach take the brunt of it. I am making a change TODAY. The biggest issue is not prepping my breakfast and lunch. Dinner is usually my focus but over time it has become apparent that breakfast and lunch are an after thought.

Sunday is usually my prep day. I struggle the most with…BREAKFAST! Heading out to work  or running out to the gym. On the menu is chia pudding, like this one,  and overnight gluten free oats. I found most of the recipes on pintrest. I have a pile of mason jars and loaded them all up, enough for a week.

Chia pudding with berry and nuts. It looks really gross but I have to say it is extremely delicious and filling.

INGREDIENTS
  • ¼ cup chia seeds
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • ½ tsp vanilla
  • Fresh berries for topping

Instructions: Combine all ingredients in a glass and shake to combine. Refrigerate overnight. Stir quickly in the morning, top with berries, and enjoy! I mixed the berries and slivered almonds with a tablespoon of maple syrup, stir and placed the mixture on top. ( Most bags of chia seeds have the instructions but I have found they can ask for a tad too much liquid so trial and error.)

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For lunch, in the past I have loaded mason jars up. However, I do not have enough space in my fridge right now so I made a run to Costco and bought a whole bunch of their pre-made salads and a rotisserie chicken. Lunch is done!  Also, I can make a quick chicken quesadila for Hudson’s lunch. WINNER!

I hope you try the chia pudding, it is so good and oh so good for you.

 

 

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Apple Cider Donuts

I mentioned these little lovlies in a previous post. But after measuring all the ingredients and reading all the steps I had to find a different recipe….wait for dough to rise over night….um no mama needs her donuts today! I should have read all the instructions before measuring but my sous chef and I were so excited to get started. It took a little research to find donuts that I could bake. FINALLY! We found the one, it is as follows.

DONUTS

  • 1 and 1/4 cups  apple cider
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 Tablespoons  unsalted butter, melted
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup  granulated sugar
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract

TOPPING

  • 3/4 cup Powdered Sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick or 60g) unsalted butter, melted
  • 1/4 cup of apple cider

Directions:

  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350°F. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  4. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.

Pour the batter into the mini muffin pan, filling 3/4 of the way full. Bake 9-10 minutes.

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It may seem like a lot but once we got started it was easy! The recipe wanted us to dip the donuts in a butter and sprinkle with cinnamon sugar. The problem is the donuts didn’t have a strong apple cider flavor so I opted to make a different topping. I mixed melted butter and powered sugar until it was a glaze consistency, its all about trial and error. I added a splash of apple cider until it had good flavor. Then I dipped the donuts in the glaze, it was delicious! The only recommendation I have is put the glaze on the day you plan on eating them. Any sooner at the donuts get very soggy.

Make ahead tip: Prepared donuts freeze well up to 2-3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Enjoy Lovies!

I will be posting about the pumpkin spice donut results soon. The apple cider donuts will be making there debut for our pumpkin carving party in a few days!

Meal Prep

I have said it once and I will say it again…The ONLY way I can stay on track with eating well is meal prep. I struggle with having breakfast and lunch items on hand for myself. I always have healthy food for Hudson but  in the morning I am scrambling to find something on the way out the door while combing crazy bed head. Lunch is the same….I forget to eat until after I finally slow down during nap time and realize my stomach is growling. I have been trying to prep those two meals for the whole week on Sunday. I bribe my mom to come help me so we can get the chopping done quickly and my sisters can entertain Hudson for me.

First up is Chia pudding with berry and nuts. It looks really gross but I have to say it was extremely delicious and filling.

INGREDIENTS
  • ¼ cup chia seeds
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • ½ tsp vanilla
  • Fresh berries for topping

Instructions: Combine all ingredients in a glass and shake to combine. Refrigerate overnight. Stir quickly in the morning, top with berries, and enjoy! I mixed the berries and slivered almonds with a tablespoon of maple syrup, stir and placed the mixture on top.

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The second is oats. The first go round I made a giant pot of quick oats and placed a serving size in glass storage bowls. In the morning I can warm them up, toss in some fruit and cinnamon. But I have found a TON of overnight oats ideas on pintrest. Next week I will be trying those like this one or this.  Either one would be easy to prep and delicious!

Lastly, we purchased all the produce at Costco. It is the best value and there are a lot of organic options, I stick to the dirty dozen which keep costs down My mom started chopping on the veggies and I grilled up all the chicken with a little salt and pepper. I would recommend using the 16 oz wide mouth mason jars. They fit a large salad and the wide mouth makes it easy to eat directly from the container or to dump out in a bowl. After the chicken cooled we got to work. The first layer is your protein and dressing. Then cucumbers, broccoli, or tomatoes, etc. The last layer is the romaine lettuce or spinach. I omitted cheese but you could add that in, on top of the protein. By keeping the lettuce separate from the dressing it stay crunchy until you are ready to eat.

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I have made a ton of different types of mason jar salads. I like to keep it interesting especially when I am trying to eat healthy which can sometimes get a little boring.

Caesar Salad: Caesar dressing, chicken, tomatoes, Parmesan cheese, croutons and lettuce. (in that order)

Cobb Salad: ranch or vinaigrette, chicken, bacon, tomatoes, hard boiled egg, avocado, bleu cheese crumble and lettuce.

Santa Fe Salad: Habanero ranch (found at Target), chicken, black beans (rinsed), corn, pickled jalapeno, cheddar jack cheese, tortilla strips, and lettuce…This one is my absolute favorite.

Greek Salad: chicken, Greek vinaigrette, red onion, cherry tomatoes, feta and romaine lettuce.

I hope you try one of them out. I have found meal prep to be the most important thing I can do for my health and wellness. I usually add a cup of soup along side my salad for a well rounded and filling meal.

What do you do to make your days easier as a Mama?

Thanksgiving Day

Happy Thanksgiving Everyone! I know I am posting a little late but I completely unplugged over the holiday. Hudson turned 2 on Thanksgiving this year. So we started our day off with something a little silly but festive.

Turkey

Pretty Cute HUH?! I baked store bought cinnamon rolls,cooked up peppered bacon, (350 degrees for about 12 minutes..or longer depending on how crispy you like it…changed my life), and cut berries. I quartered the strawberries and halved the blueberries. Hudson ate every single bit! Of course he did not appreciate my art skills but what do you expect from a toddler….

I am thankful for family, friends and our health. Hudson is growing like crazy and I am soaking up every single second of it. My family is the greatest and I am so happy they are all mine. Jordan and I are happy and healthy which is all we could really ask for. What are you thankful for?

Be thankful Friends!

 

Let Freedom Ring

This weekend is 4th of July…if you haven’t heard.We are planning to spend time with family and friends. Hudson was so little last year he couldn’t even keep his eyes open for the fireworks, so I am exceptionally excited for him to see them this year!

Also, Hudson has had a couple festive breakfasts this week. I was excited to make him festive meals but he could have cared less….his goal…gobble as fast as possible so he could go play.

Raspberries, bananas and apples with a blueberry pancake

Mini bagel with plain cream cheese, strawberry and blueberry slices

Most people will be spending the long weekend at lake, hanging out at the pool or watching fireworks at a family Barbecue. The Fourth of July is not only a day to party but a day to remember those who cannot be with their families. Either they are deployed or never made it home. My husband spent 8 years in the Army with three deployments, the last being during my first pregnancy. As a former Army Wife, Independence Day means so much more to us! Jordan and I remember friends who did not make it home and the hurt their families must feel. I do not want to ruin the PARTY but am asking for you to remember those who gave all. Have a drink in their memory or take a moment of silence. Freedom isn’t free!

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Have fun this Fourth of July weekend and remember those who cannot be with their families! Be safe friends!

 

 

 

Mamas & Minis Date

A couple of days ago Hudson and I hosted a few friends for coffee. Two of my very good friends were finally available and in town at the same time. Whoop Whoop! Hudson was able to see his girlfriend and also made new friendships.  It was amazing to catch up and chat with other moms. The kiddos ran amuck….the mess was epic but so worth it.

I went a little over the top with decorations and food.  But it was all worth it. I wanted the Mamas to feel special and include the kiddos too. I made paleo banana bread and wheat-free carrot cake muffins from previous posts. My friends little one has celiac both recipes are gluten free which was great because she mowed through two carrot cake muffins like a champ. I made surer there were plenty of healthy snacks for the everyone and easy grab’n’go goodies for the kids. The food was delicious and the kids had so much fun…so did the mamas.

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Inspiration?…I think YES! Have fun friends

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