Blended Coconut and Chai drink

So today I was browsing Facebook when I came across a drink that a store from my hometown was now serving. Being that I’m over 50 miles from this store, I decided to whip up my own drink, and let me tell you, I’m glad I did. It’s delicious, satisfying, and not full of syrups or unknown ingredients. It was also very refreshing on this hot summers day. 

So, what you’ll need is coconut milk, chai tea (not the mix but the bags) ice, and a blender. 

I went ahead and made my chai tea in the microwave (I know I know, but I really don’t care.) I added two tea bags to 1 and a half cups of water because I wanted a strong chai taste. While that was going, I started on my coconut milk. I used powdered coconut milk mixed with water, but you can use regular coconut milk. I made about a cup of milk. And added it to my blender. Once the tea was done, I let it cool for 5 minutes and added it to the blender too. I then added 3 tablespoons of sugar to it but I’m sure you can use xylitol, stevia, or agave. 

Then I added about 3 cups of ice, and set my blender high enough to where the ice would be fully blended. 

The end result is so delicious! 

It’s frothy, cold, and a great drink for a 92 degree day like today. 

Hope you enjoy! 

Recipe below

Ingredients

1 chai tea bags in 1 and a half cups of water

1 cup coconut milk

3 tablespoons sugar or other sweetener

3 cups of ice

Blend until smooth and frothy.

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Semi healthy breakfast muffins and living with a picky eater

So my son has recently decided that anything in the vegetable category just isn’t for him. I’ve cooked and seasoned them in every way I know how and he’s always been able to pick them out or avoid his food all together. It’s become pretty frustrating and worrisome, since veggies are a great source of nutrients, I worried that he was malnourished. I mean, mac and cheese (which, that and nuggets are all he would eat) is great, but I’m not sure you can live off of it for long. This child wouldnt even eat protein unless it was in the form of a fried chicken nugget. And out of desperation thats what I gave him. Do I feel bad? Not really, we do what we can to get our kids to eat. And at least he wasn’t hungry. I was just worried he wasn’t getting enough vitamins or minerals in his diet. But here recently I found a recipe on pinterest that gave me an idea. Breakfast muffins with hidden veggies! 

After going over the recipe, I tweaked it to how I wanted it and made a dozen of some of the best darn muffins I’ve had in a while
These muffins have zucchini, carrots, apples, greek yogurt, and apple sauce in them, and when I was reading it, I was afraid that he might be able to detect the texture of the veggies, so I used a super fine grater and grated the veggies to a soft mush. I wouldn’t say puree since it still had a little texture, just not enough to detect in a muffin. 

Don’t they look great? I was super glad that L decided he wanted not one, but TWO muffins. And here’s what was left! 

Yeah, pretty awesome. 

So here’s the recipe
2 cups of flour 

1/2 cup of sugar ( I used organic cane sugar)

2 large eggs

3/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1 tsp vanilla extract

4 tbsp unsalted softened butter

1/4 cup plain greek yogurt

1/8 cup apple juice 

1 finely grated medium zucchini

1 finely grated medium carrot

1 finely grated apple (I used Honecrisp for added sweetness)

1/2 medium banana, mashed

1/4 cup of unsweetened applesauce 

1/4 cup of semi sweet mini dark chocolate chips

Preheat oven to 350° and line a cupcake/muffin tin with liners.
Mix all ingredients in a large mixing bowl, and add two large spoonfuls of batter to the liners. 

Bake the muffins for 20 minutes or until golden and firm.

They’re really delicious, and I’m planning on freezing them to save for later. And I’m just over the moon excited that I got L to consume some vegetables! Yes they’re cooked, and there’s also sugar, but still, they’re VEGETABLES! YAY!

This Badge…

This Badge means different things to different people. In our home, this is Daddy’s badge, and he wears it as a symbol. It’s a symbol of protection, of courage, and of service. But to some it means hatrid, racisim, and injustice.

These events going on in our country has my heart heavy. Because I know that the man who wears this badge is a good man. He is courageous, and honorable, and he would gladly lay his life down for an innocent. But I know that today, he will leave home and not everyone will see the man I see. They won’t see the loving Daddy who makes silly voices for his son’s pets, and who always has something to laugh about. They’ll see just another white cop with a badge and assume the worst. They’ll assume he’s racist, that he’s corrupt, and they’ll have a sense of fear around him. They’ll tell their children not to speak to him, or he’ll haul them off to jail. He will have young children run up to him and say “Don’t shoot!” And he’ll calmly explain to them that he would never hurt them, and that he is there for help and protection.

Today I am afraid, I am afraid that the next time I see this badge, a Chaplin will be handing it to me. I’m afraid because I know the people he comes into contact with. I have seen their faces and seen photos of their crimes, and I know that they hate him. 

But today, I will pin this badge onto his shirt, hug and kiss him goodbye, and say “See you tonight.” We never say goodbye. 
And please, as you remember those in Dallas, please remember when you come across a Police Officer, that they are someone’s husband, son, wife, daughter, brother or sister. They are everything to someone. They are a person. And remember that they have a family waiting for them. 

Southern Peach Cobbler

While I’m trying to lose weight, and I AM succeeding, I’m also Southern, and we love our peach cobbler. Today, I decided to make one from scratch, including using fresh peaches.
And it was so incredibly delicious. Not too greasy, not too fluffy, just perfect. And here’s how I made it!

First, I boiled my peaches whole. Doing this, allows the peels to soften so they can be peeled off easily.

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Once they boil for roughly 5 minutes, you want to place the peaches in a bowl of ice water so they’re easy to handle.

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Once they’re cooled, you can begin peeling them. What I did, was I took a knife, cut a line down the side of the peach, and then used my fingers to peel the peel away.

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Once the peel comes off, you can slice the peach however you like and place them in a bowl.

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After this is done, preheat your oven to 425° grab yourself your iron skillet (a 9×13 dish can be used as well) and slice half a stick of butter up and place in the skillet. Add your peach slices on top of the butter. Place the skillet in the oven for 10 minutes until the butter is melted and the peaches sizzle.

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Next, mix together your batter and pour it over the peaches. And add the other half stick of butter, sliced up, to the top of the batter.

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Reduce the heat of the oven to 375° and place the cobbler in for 30 minutes, or until golden brown.

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Once it’s finished, let it rest for about 10 minutes before you serve it. It let’s all the juices settle. Then you can serve it up plain, or with a bit of ice cream! But since I’m trying to lose weight, I won’t be adding any ice cream to mine.

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Check out the recipe below!

1 cup of flour
3/4 cup of sugar
1 teaspoon of vanilla
1 and 1/2 teaspoon of baking powder
1 cup of milk
1 stick of butter
5  fresh peaches

Put a pot of water on to boil, and add your peaches whole. Boil them for 5 minutes. Then place peaches in a bowl of ice water.
Once peaches are cool enough to handle, begin peeling. The peel should just tear right off, of not, they weren’t boiled long enough.
Once the peaches are peeled, slice them up, and place in a bowl.
Preheat oven to 425°
Then cut up half a stick of butter and place the pieces in a size 8 cast iron skillet. Add the peaches, and place the skillet in the oven for 10 minutes until the butter is melted and the peaches sizzle. While this is happening, make your batter.
Mix your flour, sugar, vanilla, baking powder, and milk together. You can even add a dash of nutmeg if you like.
Remove the skillet from the oven and pour the batter over the top of the peaches. Slice the other half stick of butter and place on top of the batter. Reduce ovens heat to 375°, place cobbler in the oven and bake until golden brown. Once it’s baked, let it rest for 10 minutes or so, so the juices settle. Then serve it up with ice cream or plain!

My body is telling me no, but my mind is telling me yes!

Good Friday evening! 

I’ve been super duper struggling these past few weeks with good food choices and my workouts. And while I’ve been getting my steps in, I’m ashamed to say I haven’t actually worked out in over a week, and today, I had an oatmeal creampie. It was nowhere near as delicious as I remember them being, but it was still junk. My body has been revolting against processed, refined and artificial sugars recently. They make my stomach so sick, but my mind just hasn’t gotten the memo yet apparently. Still thinks that sugar is delicious and good for me 😔
But I’m back at it today! It’s been nearly 2 months, and in those two months of eating better, and exercising semi regularly, I’ve lost 5 inches in my waist, and 3 and a half in my hips. My belly isn’t much smaller though. But I won’t give up! I still don’t have any idea how much weight I’ve actually lost, because every time I go to the store, I forget to buy a scale (you try shopping with a grab happy talkative 10 month old and see how much you remember to buy)

I still feel good though so that’s a positive. I still haven’t gotten myself any weights, once again, a 10 month old, but I’m sure once I actually remember to get them, the arm fat will just melt off.
So slow and steady, er, semi steady for now.
I’m still wearing a 3X in most things, but I will say I bought myself a 2X tshirt the other day to workout in

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I don’t think it looks half bad! Can’t wait for it to be too big though 😊.  That day is comin’ I know it is. Just gotta work for it.
I’ve got 8 weeks left to lose 5 more inches. Think I can do it? I hope I can!

Police Week

May 15th is Peace Officers Memorial day and this week is Police Week. In 1962, President John F. Kennedy signed a proclamation that designated May 15th as Peace Officers Memorial Day. It’s during this week that we celebrate our Law Enforcement for the work they do, and on the 15th, we remember our fallen brothers and sisters in Blue. On that day, thousands of police officers and their families travel to Washington DC to the Police Memorial Wall for a vigil and a series of other events.

What I find sad about this day, is that I had never once heard of it until becoming a LEOW. I grew up always celebrating Memorial Day, but never Peace Officers Memorial Day. And I think that it’s just as important. These men and women died doing their job. To serve and protect.
So many members of our Blue Family have died protecting the people who hate them the most, and there’s no “Thank you”. There are no cookouts, no family get togethers, no moments of silence to remember and to meditate.

This year, I plan on making the usual cupcakes, and possibly a meal for the men and women in The Hub’s detail. 

In our home, we will remember. We will say a prayer for the families of the LEO’s who lost their lives in the line of duty, and we will be extra thankful for our own LEO.

There have been 48 LEO’S killed this year. That’s 5 months. Below is a list of their names, departments, EOW, and cause of death.

Remember these men and women.

Detective Chad Parque
North Las Vegas Police Department, NV
EOW: Saturday, January 7, 2017
Cause of Death: Automobile crash
Orlando Police Department, Florida Lieutenant Debra Clayton
Orlando Police Department, FL
EOW: Monday, January 9, 2017
Cause of Death: Gunfire
Orange County Sheriff's Office, Florida Deputy First Class Norman Lewis
Orange County Sheriff’s Office, FL
EOW: Monday, January 9, 2017
Cause of Death: Motorcycle crash
New York City Police Department, New York Detective Steven McDonald
New York City Police Department, NY
EOW: Tuesday, January 10, 2017
Cause of Death: Gunfire
Kalama Police Department, Washington Chief of Police Randy Gibson
Kalama Police Department, WA
EOW: Tuesday, January 10, 2017
Cause of Death: Duty related illness
Lea County Sheriff's Office, New Mexico Sheriff Stephen Lawrence Ackerman
Lea County Sheriff’s Office, NM
EOW: Tuesday, January 17, 2017
Cause of Death: Automobile crash
Little Elm Police Department, Texas Detective Jerry Ronald Walker
Little Elm Police Department, TX
EOW: Tuesday, January 17, 2017
Cause of Death: Gunfire
Rolette County Sheriff's Office, North Dakota Deputy Sheriff Colt Eugene Allery
Rolette County Sheriff’s Office, ND
EOW: Wednesday, January 18, 2017
Cause of Death: Gunfire
Bloomingdale Police Department, Illinois Police Officer Raymond Murrell
Bloomingdale Police Department, IL
EOW: Thursday, January 19, 2017
Cause of Death: Automobile crash
Westwego Police Department, Louisiana Police Officer Michael D. Louviere
Westwego Police Department, LA
EOW: Friday, January 20, 2017
Cause of Death: Gunfire
Cleveland Police Department, Ohio Police Officer David J. Fahey, Jr.
Cleveland Police Department, OH
EOW: Tuesday, January 24, 2017
Cause of Death: Vehicular assault
Sac and Fox Nation Police Department, Tribal Police Police Officer Nathan B. Graves
Sac and Fox Nation Police Department, TR
EOW: Tuesday, January 24, 2017
Cause of Death: Automobile crash
New York City Police Department, New York Deputy Chief James G. Molloy
New York City Police Department, NY
EOW: Monday, January 30, 2017
Cause of Death: 9/11 related illness
Delaware Department of Correction, Delaware Lieutenant Steven Floyd
Delaware Department of Correction, DE
EOW: Thursday, February 2, 2017
Cause of Death: Assault
Metro Nashville Police Department, Tennessee Police Officer Eric Wayne Mumaw
Metro Nashville Police Department, TN
EOW: Thursday, February 2, 2017
Cause of Death: Drowned
Richmond County Sheriff's Office, Georgia Sergeant Gregory Michael Meagher
Richmond County Sheriff’s Office, GA
EOW: Sunday, February 5, 2017
Cause of Death: Exposure to toxins
Goldsboro Police Department, North Carolina Major Jay R. Memmelaar, Jr.
Goldsboro Police Department, NC
EOW: Thursday, February 16, 2017
Cause of Death: Heart attack
United States Department of Justice - Federal Bureau of Investigation, U.S. Government Special Agent Rickey O’Donald
United States Department of Justice – Federal Bureau of Investigation, US
EOW: Friday, February 17, 2017
Cause of Death: Heart attack
Whittier Police Department, California Police Officer Keith Wayne Boyer
Whittier Police Department, CA
EOW: Monday, February 20, 2017
Cause of Death: Gunfire
California Highway Patrol, California Officer Lucas F. Chellew
California Highway Patrol, CA
EOW: Wednesday, February 22, 2017
Cause of Death: Vehicle pursuit
Alameda County Sheriff's Office, California Deputy Sheriff Michael Robert Foley
Alameda County Sheriff’s Office, CA
EOW: Thursday, February 23, 2017
Cause of Death: Struck by vehicle
Lowndes County Sheriff's Office, Georgia Deputy Sheriff Michael Butler
Lowndes County Sheriff’s Office, GA
EOW: Saturday, February 25, 2017
Cause of Death: Automobile crash
Greene County Sheriff's Office, New York Deputy Sheriff Kevin Michael Haverly
Greene County Sheriff’s Office, NY
EOW: Tuesday, February 28, 2017
Cause of Death: Automobile crash
Carroll County Sheriff's Office, Virginia Deputy Sheriff Curtis Allen Bartlett
Carroll County Sheriff’s Office, VA
EOW: Thursday, March 9, 2017
Cause of Death: Vehicle pursuit
Navajo Division of Public Safety, Tribal Police Police Officer Houston James Largo
Navajo Division of Public Safety, TR
EOW: Sunday, March 12, 2017
Cause of Death: Gunfire
New York City Police Department, New York Police Officer Michael Hance
New York City Police Department, NY
EOW: Sunday, March 12, 2017
Cause of Death: 9/11 related illness
New York State Police, New York Trooper Brian S. Falb
New York State Police, NY
EOW: Monday, March 13, 2017
Cause of Death: 9/11 related illness
East Baton Rouge Parish Sheriff's Office, Louisiana Sergeant Shawn T. Anderson
East Baton Rouge Parish Sheriff’s Office, LA
EOW: Saturday, March 18, 2017
Cause of Death: Gunfire
Everest Metropolitan Police Department, Wisconsin Detective Jason T. Weiland
Everest Metropolitan Police Department, WI
EOW: Wednesday, March 22, 2017
Cause of Death: Gunfire
Omaha Nation Law Enforcement Services, Tribal Police Sergeant Curtis Blackbird
Omaha Nation Law Enforcement Services, TR
EOW: Sunday, March 26, 2017
Cause of Death: Automobile crash
Tecumseh Police Department, Oklahoma Police Officer Justin Terney
Tecumseh Police Department, OK
EOW: Monday, March 27, 2017
Cause of Death: Gunfire
Louisville Metro Police Department, Kentucky Police Officer Nicholas Rodman
Louisville Metro Police Department, KY
EOW: Wednesday, March 29, 2017
Cause of Death: Vehicle pursuit
Harris County Constable's Office - Precinct 3, Texas Assistant Chief Deputy Clinton Greenwood
Harris County Constable’s Office – Precinct 3, TX
EOW: Monday, April 3, 2017
Cause of Death: Gunfire
Barry County Sheriff's Office, Missouri Master Sergeant Carl T. Cosper
Barry County Sheriff’s Office, MO
EOW: Friday, April 7, 2017
Cause of Death: Automobile crash
Lowndes County Sheriff's Office, Alabama Deputy Sheriff Levi Pettway
Lowndes County Sheriff’s Office, AL
EOW: Monday, April 10, 2017
Cause of Death: Automobile crash
Wisconsin State Patrol, Wisconsin Trooper Anthony J. Borostowski
Wisconsin State Patrol, WI
EOW: Tuesday, April 11, 2017
Cause of Death: Automobile crash
Spartanburg Police Department, South Carolina Master Police Officer Jason G. Harris
Spartanburg Police Department, SC
EOW: Thursday, April 13, 2017
Cause of Death: Motorcycle crash
Logan County Sheriff's Office, Oklahoma Deputy Sheriff David Wade
Logan County Sheriff’s Office, OK
EOW: Tuesday, April 18, 2017
Cause of Death: Gunfire
Puerto Rico Police Department, Puerto Rico Agent Benjamín De los Santos-Barbosa
Puerto Rico Police Department, PR
EOW: Wednesday, April 19, 2017
Cause of Death: Gunfire
Delaware State Police, Delaware Corporal Stephen J. Ballard
Delaware State Police, DE
EOW: Wednesday, April 26, 2017
Cause of Death: Gunfire
North Carolina Department of Public Safety - Division of Prisons, North Carolina Sergeant Meggan Lee Callahan
North Carolina Department of Public Safety – Division of Prisons, NC
EOW: Wednesday, April 26, 2017
Cause of Death: Assault
Ouachita Parish Sheriff's Office, Louisiana Deputy Sheriff Justin L. Beard
Ouachita Parish Sheriff’s Office, LA
EOW: Sunday, April 30, 2017
Cause of Death: Automobile crash
Pottawattamie County Sheriff's Office, Iowa Deputy Sheriff Mark Burbridge
Pottawattamie County Sheriff’s Office, IA
EOW: Monday, May 1, 2017
Cause of Death: Gunfire
Maury County Sheriff's Department, Tennessee Deputy Sheriff Jimmy Tennyson
Maury County Sheriff’s Department, TN
EOW: Saturday, May 6, 2017
Cause of Death: Automobile crash
Norton Shores Police Department, Michigan Police Officer Jonathan Ginka
Norton Shores Police Department, MI
EOW: Wednesday, May 10, 2017
Cause of Death: Automobile crash
Lieutenant Kevin Mainhart
Yell County Sheriff’s Department, AR
EOW: Thursday, May 11, 2017
Cause of Death: Gunfire
Chief of Police Steven Eric DiSario
Kirkersville Police Department, OH
EOW: Friday, May 12, 2017
Cause of Death: Gunfire
Stanislaus County Sheriff's Department, California Deputy Sheriff Jason Garner
Stanislaus County Sheriff’s Department, CA
EOW: Saturday, May 13, 2017
Cause of Death: Automobile crash

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Mothers Day

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Edible Finger paints!

This year will be my first Mother’s Day celebrating as a mother. I look at my son and think how awesome and wonderful he is, but I also see all the things I wish I had done and I begin to feel like a failure. He’s only 9 months old, but in those 9 months, there is so much I wish I had done differently. I wish I was brave enough to put him in his own room at 6 months, I wish we did more tummy time so he would be crawling now, I wish I breastfed him longer, etc etc etc. But it’s times like this when my husband will come home and comment on how I’m doing such a good job. Now, my husband has never raised children before, but I love hearing him say that to me. Because in our society we mothers second guess nearly every single thing we do, and if we’re not questioning ourselves, believe me, someone else is doing it. Everyone has an opinion on how you’re raising your children.
But, unless abuse is involded, no one else’s opinion matters unless you let it matter. People will tell you that your 2 year old shouldn’t be drinking out of a bottle, that your 3 year old should be potty trained by now, or that your 9 month old should be crawling, but those people aren’t your child’s parent. They don’t know your child the way you do, no one does. You’re the one responsible for that little person, no one else. That’s sometimes a hard pill to swallow. You look at the little person you were blessed with and you think, “How on earth am I going to do this?!” But you can. It’s hard, but it’s so rewarding. You don’t think your baby is watching you, or learning anything, but then he turns to you and starts clapping and saying “Ma ma ma ma”. It’s one of the best feelings ever.

I posted something on my Facebook page a few months ago with a picture of my smiling son, and the caption said this.
“My son is formula fed, uses a pacifier, wears disposable diapers, synthetic fabric blends in his clothes, has watched television and eats store bought baby food. But he’s healthy, happy, thriving and he’s loved. He’s no better than a baby whose breastfed, doesn’t use a pacifier, and wears organic cloth diapers. But he’s no worse either. Putting mothers down just because they’re raising their child differently than you would, is hurtful. Mothers are supposed to help each other, not tear each other apart.”

So, no matter how you had your baby, by natural or medicated birth, cesarean section, adoption or surrogacy. No matter how you choose to care for your baby, with cloth or disposable diapers, breast or bottle, baby led weaning, or not. Your baby is beautiful and you’re a beautiful Mama. We’re strong, we’re capable, we have little ones who depend on us, and we are awesome. So happy Mother’s Day to all you Mama’s. Love and squeeze the people who made you what you are, then go take a hot bubble bath, because you deserve it 😉 

Tonight’s Dinner, Deconstructed Tacos

Tonight’s Dinner was super easy and delicious and, for the most part, healthy! I made Deconstructed Tacos. Now, I for one adore tacos and I’m usually not a fan of anything but the real deal, but these were awesome.

I started my browning a pound of ground chuck (you can use ground turkey, but my husband won’t touch the stuff) and adding a packet of low sodium taco seasoning. Once that was thoroughly combined, I added a drained can of whole kernel yellow corn, and a drained can of black beans.

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I mixed it up and added 1/2 a cup of salsa to the mix. While this simmered, I cooked a pot of brown rice, about 2 cups, and added it into the ground chuck mixture

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I let it sit for a few minutes while I grabbed myself a bowl, and lined it with large leaf Lettuce.

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Then, I added the ground chuck mixture to my bowl, topped it with plain greek yogurt and a little mexican blend cheese. You can use sour cream if you wish.

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And thats it! You can add onion or tomatoes if you wish, but not everyone in out house is a fan of them so they weren’t added here. But it was SO delicious! The baby even loved it. This will be something that is added to my go to recipes.

Ingredients
1 pound ground chuck or turkey
1 packet low sodium taco seasoning
1 can whole kernel corn (drained)
1 can black beans (drained and rinsed)
2 cups of cooked brown rice
1/2 cup of salsa (I used chunky salsa)
Large leaf Lettuce
Plain greek yogurt or sour cream
Mexican blend Shredded cheese

Recipe
Brown your ground meet and add a packet of low sodium taco seasoning
Add drained corn and black beans and mix. Then add 1/2 cup of salsa. Let simmer for a few minutes and then add your cooked brown rice and mix together.
Line bowl with large leaf Lettuce, and place mixture in bowl. Top with sour cream or plain greek yogurt and Shredded cheese. Feel free to add Tomatoes or onions. 

20 day check in

So it’s been 20 days. 20 days of eating mostly healthy foods and exercising. I won’t lie, I’m not depriving myself of all things delicious, but I have cut way, way back. Baby steps.
I’ve been walking a lot. I try to make my goal of 6000 steps a day. I also learned that I don’t HAVE to go on actual walks to get my steps in. For some reason, I never realized how much I walked around the house. I average out 3000 steps just in doors! Plus, I’m usually packing around a 30lb baby. I also started doing the 30 Day Shred by Jillian Michaels again, and let me tell you, I hate, HATE jumping jacks. And my knees are now killing me, but I’m hoping it’s worth it.
I haven’t weighed myself at home yet, because it hasn’t been a month, but I had a Dr’s appointment this past week and was weighed….and I had GAINED weight. Gained. I have no idea how it’s possible, but it happened, it also happened that I LOST 3 inches off of my waist, and 2 inches off of my hips! I know, the human body is weird. But, once my month is up, I’ll weigh myself and see what I’m working with.
I’m feeling good, physically. Emotionally, I’m a mess, hahaha. I’ve been overweight my entire life, and while I’m determined to lose the weight, I’m afraid of what I’ll be once it’s gone. I feel like I’ll have to become reacquainted with myself, know what I mean? Being a bigger plus size girl is all I know. But I can do it, that I know.
I thought I would include a picture from my Myfitnessapp, and let you see what a typical day of meals looks like for me.

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As you can see, I’m not depriving myself. But this is WAY different than what I used to eat. I used to eat out a lot, plus come home and eat chicken nuggets, or stuff my face with ice cream. But I’ve changed my diet. I’m trying to eat more real foods, and more filling foods. This was my lunch today

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A spinach herb tortilla wrap filled with lettuce, deli ham, shredded cheddar cheese, and a little bit of ranch dressing. Then, some toasted Italian bread rounds, gouda cheese, and Italian salami. I also had a small glass of Kiefer for probiotics, and a large glass of water. It was very filling, and it wasn’t full of sugar, fat, or grease.
So, at the end of the day, after all my exercising, and my eating, I completed my log.

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I’m starting out at my heaviest I’ve ever been, which is 300lbs. I’m ashamed that I’ve gotten to this point, but, I’m not going to be here for long. I refuse to be. My son’s Birthday is in just 3 months and I have a ways to go, but I’m going to meet my goal, and when I do, I’ll set another goal, and another, and another….

Tonight’s Dinner: Salmon, Rice, and Roasted Asparagus

So tonight’s Dinner was super delicious. We had pan seared salmon, with rice and roasted asparagus. I used to make it all the time but I stopped because Salmon had become too costly here. But yesterday, while grocery shopping, I saw that they had some wild caught Alaskan Salmon on sale, so I bought a pound.
I removed the skin, cut it in fourths, and then sprinkled a little salt and pepper over them.
I then heated up my cast iron skillet with a drizzle of olive oil, then I added my Salmon and seared it on both sides until golden brown and cooked through. Once it was cooked, I took half of a lemon and squeezed the juice over the salmon.

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While it was cooking, I began cooking my rice by adding 1 and 1/2 cups of rice and 3 cups of water to a sauce pan on medium high heat.

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Then I got to work on my asparagus. I cut about 2 inches off the bottom of the stems, then I laid them out on my roasting pan, drizzled some olive oil, and sprinkled salt and pepper over them. Then I placed them into the oven at 375° for 30 minutes.

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When they were done, they looked like this.

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They were so tender and flavorfull. I love me some roasted asparagus.

After everything was cooked, I plated our meals and we ate! It was L’s first time having salmon and asparagus and he loved them!

Recipe

Salmon fillets
1 and 1/2 cups of Rice
Asparagus
Salt and Pepper to taste
2 tablespoons of butter
1 half of a lemon
Olive oil

Add a drizzle of olive oil to your skillet and heat to over medium heat.
Sprinkle salt and pepper to taste over your Salmon fillets and place them in the skillet. Sear until golden brown on both sides and cooked through.
While Salmon is cooking, add 1 and 1/2 cups of rice to a sauce pan with 3 cups of water and cook over medium high heat until done.
While rice is cooking, cut off 2 inches off the stems of the Asparagus. Lay them on your roasting pan and drizzle with olive oil, then sprinkle with salt and pepper to taste. Then place the roasting pan in the oven at 375° for 30 minutes or until the asparagus is a little shriveled looking and the tops are crisp.

Once that’s done, squeeze lemon juice over your salmon, place the rice on your plate, salmon on top of the rice and Asparagus on the side, and enjoy!

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