Sunday, August 11, 2013

Here's another great recipe for everyone!
I was kinda nervous about the Spaghetti Squash, as sometimes new vegetables aren't that great, also mine was sitting on my counter for a couple weeks so I was nervous about it being bad. It wasn't bad, and it was delicious! Have fun guys, and enjoy!

Chicken with Rosemary and Mushroom Glaze
Makes 2 servings with leftovers. Approximate cooking time: 25 minutes.

4 boneless, skinless
chicken breasts (4 oz each)
2 tsp fresh rosemary leaves or
2 tsp dried rosemary
4 tablespoons olive oil 2 tsp hazelnuts, chopped
2 cups sliced mushrooms salt and pepper to taste
2 cloves garlic, minced

1) Fully cook chicken breasts, either in a Foreman Grill or cut into pieces and
cook on the stove with a small amount of oil.
2) Add oil, rosemary, hazelnuts, garlic, salt, and pepper to a pan on medium
high heat. Simmer together for 5 minutes.
3) Add the mushrooms and cook for another 3 minutes or until
mushrooms are browned.
4) Poor oil mixture over chicken and enjoy.

Spicy Spaghetti Squash with Almonds
Makes a dinner side dish for two adults, with leftovers for lunch or a snack.
Approximate cooking time: 60 minutes.

1 large spaghetti squash 1/2-1 tsp ground chipotle
1/2 cup slivered almonds 1/2 tsp sea salt
1 Tbs coconut oil 1/8 tsp freshly grated nutmeg

1) Preheat oven to 375°.
2) Cut the spaghetti squash in half length-wise with a large knife or cleaver.
3) Place cut side down in a shallow baking dish. Add 3/4” of water to the dish.
4) Bake for 45 minutes or so, until the squash is soft to the touch.
5) Meanwhile, add the slivered almonds to a small sauté pan over medium-low
heat. Stir constantly until they turn golden brown.
Note: the almonds will burn quickly if not stirred, or if left unattended!
Set aside.
6) When squash is done cooking, remove it from the oven and cool until it can
be comfortably handled.
7) Turn the cut side up, and remove from the rind with a fork. This should be
done cross-wise, so the strands of squash fall out like spaghetti.
8) Toss the spaghetti squash strands in coconut oil, ground chipotle, nutmeg
and sea salt, and top with toasted almonds. Great warm or cold.


Now in these pictures I can really see the difference! 
The top one was taken last year the last week of July/first week in August. When Jared came home from 3 weeks in California where he had his annual training.
The bottom one was this morning before church. Sorry they aren't the same angle but its progress and the dress hangs so much better!!

Wednesday, August 7, 2013

Being Honest Results in My Gratitude

I have the best Landlords!

This last month I had written out my rent check and was going to drop it off on my way home from work. Well of course as always I forget everything after work other than going home, eating and going to bed.
I woke up the next morning and after I was up and getting ready I remembered that I had forgotten to drop off my check! I hate being a space cadet but it happens all the time.
Anyway I wrote out a 2nd check knowing that I was late and put that in my envelope which I took and dropped off that morning.
During the next week I saw my rent check go through my bank, but I didn't see the 2nd late fee check.
Today when I got my mail there was an envelope from my Landlord, which comes every month with my receipt from the previous month. Included in my envelope was the 2nd check with VOID written on it along with a note that said I was only a day late and they didn't feel right to take the late fee.
I'm so grateful to them in showing me compassion. I don't know if it'd be any different had I left the check out just hoping they wouldn't come hunt me down for it. But I felt good with myself by being honest and having put it in there to begin with. 

Monday, August 5, 2013

Eggs Paleo

So I was getting bored of the recipes that FreeMotion gave me. 
I decided to go to Hastings where my bestie works and got me 40% off 'Make It Paleo' cookbook.
Already loving it!

This doesn't look like much but it was great and held me over all through Church so it was perfect!

2 strips bacon
1 large slice of tomato (i had little roma tomatoes so i did 2 slices)
1/2 avocado
juice of 1/2 lemon
1 clove garlic
3 tbsp water
1 egg
pepper to taste

1: cook bacon, allow to cool, crumble; set aside.
2: slice tomato into 1/4-inch slice.
3: place avocado in food processor. add lemon juice, garlic, and water; blend until smooth.
4: cook egg over medium heat in an egg poacher. pour 1/4 water in pan and cover. allow to cook for 4-6 minutes.
5: plate the dish starting with the tomato, then egg, about 1/2 the avocado dressing, bacon, and pepper.