food – Page 5 – Movin' it with Michelle

The first recipe I’ll share since so many have requested it, is my roasted carrot and red pepper with onion puree. This can be served with your favorite protein, salad, or whatever sounds good to you at the time!

This awesome 'mash' can be substituted for your basic mashed potatoes! — This awesome ‘mash’ can be substituted for your basic mashed potatoes!

Preheat your oven to 375 degrees
Gather the following ingredients:
4 large carrots, chopped into bite size pieces
2 red peppers, chopped
1 small white onion, chopped
2 cloves of garlic, minced
Mix these ingredients in a large bowl, and season with avocado oil, kosher salt and pepper, Mediterranean oregano and basil, cayenne pepper, and cumin. I don’t ‘measure’ more so use a pinch of each until it smells just right…
Mix well, and spread on a cookie sheet that has been lined with aluminum foil (spray with cooking spray) and roast at 375 degrees for about 25-30 minutes.

While the veggies are roasting, get your food processer out…add 1/2 cup of veggie stock, 1 pat of unsalted butter, and a dollop of Greek yogurt.
Take the roasted veggies out of the oven, and let cool for about five minutes.
Transfer them into your food processor and pulse on high until you achieve desired consistency.

Next, we have a super easy pistachio crust that will add a yummy crunch to any protein.

What you’ll need:
2 cups of pistachios (I employ my daughter’s help to de-shell them)
2 cloves of garlic
2 teaspoons of lemon zest
2 teaspoons of avocado oil
Kosher salt, pepper, oregano and basil to taste
Throw it all in your food processor and pulse until the mixture is at a breadcrumb consistency.
I used Tilapia that I patted dry and seasoned with kosher salt and pepper. Place on a baking rack that has been sprayed with non stick spray, and liberally apply your pistachio mixture on top of your protein, and bake at 375 for about 20-25 minutes depending on the protein. Serve with your favorite sides, and enjoy!

I am trying my best to come up with healthy substitutes for family favorites that will leave my family and our appetites satisfied.
I am realizing that the extra weight I am carrying is my fault, and my fault alone.
I have substituted breakfast for protein shakes, and am choosing proteins and veggies over French fries and chips (98% of the time).
I am placing my health, and my happiness in my OWN hands, and have seen so many fabulous changes in such a short time…
I am down 4 lbs, with 6 lbs to go, and am not giving up on my dreams of a sub-2 hour half marathon.
I am not letting distance snobs that say “oh it’s JUST a half marathon” take away from my joy…

For part of moving forward, is starting at square one-with healthy eats, positive attitudes, and above all-confidence in all that you do…be it work, cooking, family, or fitness…the race is yours to win…

Keep Movin’ forward, gang…

❤ Michelle

dedication, food, goals, moving forward, Uncategorized

The rebirth of so many things…Weekend wrap up!

April 21, 2014April 21, 2014 Movin' it with Michelle

I have had, the BEST weekend, nearly EVER. Ok, that is exaggerating…but this weekend truly was stellar. And in being a part of this amazing weekend, I was reminded of how far I’ve come in life.

Friday night was spent with my family and friends watching our good friend’s son perform in his last high school performance of “Guys and Dolls.” We’ve watched him grow from a young sophomore, to a well seasoned senior that literally stole the show. I was in awe of his talent, and seeing him come out to greet the audience waiting to cheer on the performers yet having him zero in on my 7 year old holding a single rose to congratulate him made me swallow a huge lump in my throat. The adults spent the remainder of the evening huddled around a fire drinking wine and talking and I thanked my lucky stars for all the amazing people I’ve met since retiring from the Air Force.

As posted in my previous blog, I got my long run done on Saturday, and it was a really great run. We were lucky enough to spend the evening with friends again Saturday night, and I went to bed happy. The Easter baskets were set out, eggs hidden, and my alarm set for church.

I woke up to my husband snuggling with me, and my 7 year old crawling in to bed to wish us a Happy Easter. Can you get a better start to a day? I don’t think so…My husband was even so sweet to surprise me with an Easter card that held an ITunes gift card…he knows me too well.
We went to church, saw my RBF and her family, and I felt so blessed with such an amazing service while being surrounded by my family and friends.
We went out for breakfast, and came home for our annual at home Easter Egg hunt, and spent the rest of the day outside. I truly felt reborn having spent the weekend with some of my favorite people, running, and catching some much needed Vitamin D.

We grilled out tonight, and my hubby made some amazing steaks. I only had a small portion, but it was yummy! I did make a delicious roasted carrot, red pepper and onion mash that was off the chain! Holler if you want the recipe!

Grilled steak with chimichurri, roasted carrot, red pepper and onion mash and good ole corn on the cob!

I’ve learned a lot since retiring from the Air Force…stripes, race times, money, PR’s, NONE of that validates who I am. Nope…I validate ME. I let others dictate my happiness for far too long…It feels good to take control. And as always, KEEP MOVIN’FORWARD.

food, goals, moving forward, running, strength

Two things, Tuesday…Gluten Free goodness and more!

April 9, 2014 Movin' it with Michelle

Something…is different. But we will get to that a bit later.

Topic number one is….DINNER!
As I spoke about in my last post, I am working making quick yet healthy meals during the week since my work hours no longer allow 2 hours of prep time and cooking in the kitchen.
Although I am not gluten intolerant (at least by what I know medically) I do know that avoiding it has helped my IBS tremendously. I try to buy all gluten free pasta, quinoa, rice, sauces and dressings when I can find-them which is more times than not as the selection has truly grown 10 fold in the last few years. I picked up some gluten free soy sauce last weekend, and figured a nice stir fry was in order for dinner tonight.
What you will need:

A Wok for the stir fry
A sauté pan for the chicken
1 pot to boil your water for the noodles

Ingredients:
1 package of skinless chicken thighs, cubed into 1 inch pieces (place in a bowl)
ADD to the chicken:
2 teaspoons of Chinese all spice seasoning, pinch of kosher salt, and freshly ground pepper
2 tablespoons of gluten free soy sauce
4 cloves of garlic, minced
Mix well, and set aside to marinate

Veggies:
What is in your fridge? The selections are limitless!
I used:
2 cups of shitake mushrooms, sliced
6 radishes, julienned
1 baby Bok Choy, sliced at an angle
1/2 of a red onion, chopped
2 cups of fresh broccoli
2 scallions, chopped, and set aside for garnish

Pasta:
One package of Gluten free rice Pad Thai noodles

Next, fill 4-5 cups of water in your pot to boil for your rice Pad Thai pasta…
Then, quickly sauté your chicken in a skillet until cooked through, and set aside, should take about 10 minutes.

Your water should be boiling now, but before your drop in your pasta, heat some light oil (avocado or Grape seed) in your Wok on high heat.
Drop your pasta in salted boiling water (cook for about 8 minutes or until al dente), and then stir fry all of your veggies in your Wok. Season the veggies with salt and pepper, and a dash of the gluten free soy sauce. The last 2 minutes add your chicken to heat through
Drain your pasta, and serve the delicious stir fry mixture over the top! Garnish with the reserved scallions, and serve! Quick, and easy and on the table in about 30 minutes.

Topic number 2…are you ready?
I have been retired from the Air Force for almost 3 years now. In those 3 years I have felt lost, tired, and have lacked more motivation then I care to admit. Frankly, it was tough to hang up my uniform, and put on a different ‘hat.’
It’s early to judge…but so far, I am really liking my new hat. I am letting go of things I can’t control, and embracing the future.
It is a pretty cool feeling…

Sweet dreams, Movers…

❤ Michelle

dedication, food, goals

Monday Motivation and things…

April 8, 2014 Movin' it with Michelle

After getting on the dreaded scale this past weekend, I decided it was time to, well, quit being lazy. I have kept a pretty clean eating plan, but whoever said it’s 80 percent what you eat, and 20 percent workouts, well, LIED to my 41 year old body. I don’t drink soda, don’t eat fast food more that 2 or 3 times per YEAR, and cook extremely healthy meals.
Yet here I sit…with 7-8 lbs of unneeded weight that simply hurts my knees. I am a smallish type person, so gaining 5-10 lbs for me, is HUGE. Don’t judge…
Our Chiberia winter killed me, and nearly all of my motivation to work out. I ran occasionally, worked out a few times per week, but nothing very serious. Getting ready this last weekend to go out with my girlfriends, I realized, ack…my pants don’t fit. My muffin top has it’s own zip code. And I nearly, cried. Ok…maybe a tear or two was shed…but I moved on.
I need to work out, doing a run/cardio work out every other day, mixed with 2-3 strength work outs, and 2-3 days of P90X yoga. I need. To shed. This winter weight.
So today, my first full Monday of work, I picked up my youngest from her first day of after school care, and rushed home to run. Just 2 miles, but miles I needed.

For dinner, I prepared fish, brown rice with scallions and garlic, and steamed green beans.

I used Swai fish, but any white fish will do…
Pat dry your fillets, and season with kosher salt, pepper, Cajun seasoning and a sprinkle of “fish fry” which is essentially well ground, seasoned bread crumbs. Spray a non-stick pan with olive oil, and sear on each side at medium-high heat for 6-7 minutes on each side until cooked through.
For the brown rice, I took the help from the quick cooking rice, and melted one pat of unslated butter with a clove of garlic and added the rice. Finish off with a couple tablespoons of chopped scallions, salt, pepper, and serve!
I often steam my veggies in the microwave when time is an issue, so I steamed my green beans via microwave for a couple minutes and YUM! Season lightly with salt and pepper.

We can always start over, be stronger, and keep Movin’ forward…but we have to CHOOSE to do so…what is your choice?

dedication, food, goals

Two or more things, Tuesday…

March 26, 2014 Movin' it with Michelle

I have realized a lot this past week and a half. First, I LOVE being home, keeping things clean, organized, and running whenever I want to! LOL! But I know I need to work!

Today was a rest day for running so I knocked out my 90 pushups, and decided I deserved to get my hair done! I haven’t had my hair professionally highlighted in nearly a year and a half, but was proud to say the stylist said I did a great job. Of course I didn’t splurge on a salon due to being frugal, but I was pleased with Cost Cutters today.

not professional styled, and no foof...but under 50 bucks, and I was sold. — not professional styled, and no foof…but under 50 bucks, and I was sold.

I was supposed to go consignment shopping today, yet the snow and icy road kept me close to home. I did however attain a new pair of khakis and 2 long sleeve shirts (is spring EVER coming?) from Ross. And yes, I eye-balled the workout gear like a crazy women, yet I refrained.

Tonight’s dinner was a simple baked parmesan served with garlic and mushroom red sauce over rice pasta. Our side dish was sautéed broccoli and cauliflower with garlic. YUM.

Quick, and easy…

Preheat your oven to 425 degrees.
Butterfly two chicken breasts, and season with salt and pepper. Set aside

Next, mix 1/4 cup grated parmesan cheese, 1/2 cup of low fat olive oil mayo, and Italian seasoning together.

In a separate dish, pour in about a half cup of panko bread crumbs.

Slather your chicken with the parm/mayo mixture and coat in the panko bread crumbs.
Bake at 425 until done, and let rest for 5 minutes before serving.

I keep my sauce simply. We have the BEST local market that makes amazing marinara sauce, so I sauté garlic, onions, and mushrooms to add to the sauce. Simmer for 20 minutes, and you are GOLDEN.

Cook your rice pasta according to package directions, making sure you salt your boiling water, and serve with your favorite veggie!

I finished the night cleaning out my closet. I try to do this at least twice a year….great success, and I even located my Mickey Mouse socks… 🙂

Yes, nearly half of this is running/workout clothes...lol — Yes, nearly half of this is running/workout clothes…lol

So my 2 things this Tuesday are…

1. Be who you are, and be true…
2. If you aren’t able to love your career, love your life all that much more.

DO what you LOVE. Even if it’s outside of work. For me it’s family, fitness, friends, and so many things I have a passion for-like cooking, organizing, writing…

Yup…

❤ Michelle

dedication, food, goals, running

A week of reflection and a recipe!

March 23, 2014 Movin' it with Michelle

I spent last week at home since I am in between jobs…I was able to get my kids to the bus, come home, and….DO WHATEVER I WANTED!!! Wow, I can see why stay at home Mom’s choose this profession, because although of course it is HARD work to keep up with the kids and maintain a household, you have a glorious freedom while you are kids are at school. As someone who has worked my entire adult life, I have always had to juggle career along WITH the kids and house…so this mini-break has truly renewed me. I kept up with the house work, cooking, kids, and even was able to run 3 times last week. YES!!!
My longest run of the week was on Friday, where we here in the Chicago land area were BLESSED with true spring temps of high 50’s…I couldn’t pass up squeezing in my longish run of 6.2 miles for the week. It was a tough run, but I pushed myself hard and didn’t quit…

Capri's for the first time this year!! — Capri’s for the first time this year!!

One of my quickest 10K's.... — One of my quickest 10K’s….

The rest of our weekend was quite busy, trying to squeeze in overdue dental appointments, getting things organized around the house, and honestly just spending time together as a family unit. I’ve truly been blessed through difficult times to have a family that has been close knit.

So tonight I decided to cook my husband’s favorite for dinner, pork crown roast…
Preheat oven to 350 degrees, and pre-heat a cast iron skillet over high heat. Season your roast with kosher salt, pepper, hickory salt, and season salt. Add a few tablespoons of grape seed oil to your skillet, and sear the roast on all sides. Transfer to a baking sheet that has been lined with aluminum foil, and bake at 350 degrees until the core temp reaches 150 degrees. Let rest for 15 minutes once done, covering with foil, until core temp reaches 160 degrees.
While your roast is cooking, it’s time to prepare your reduction. In a wide sauce pan, add in 2 cups of veggie stock with 2 tablespoons of cornstarch. Combine well with a whisk, and set your heat to medium high. Bring to a slow boil, add salt, pepper, half of an onion diced, 2 cloves of garlic, smashed, and a pinch of cayenne pepper and lemon grass. Add in 2 cups of red wine and a cup of black berries – let simmer, reducing by half – about 30 minutes. Strain the mixture, reserving all the liquid and discarding the onions, garlic, berries…add in one more cup of red wine, and let simmer another 30 minutes, stirring often. To finish, add in one pat of butter, and whisk thoroughly.

Red wine-blackberry reduction simmering!

I served our roast with sautéed asparagus and mushrooms and along with roasted garlic quinoa!

Yup...think dinner was a hit...LOL — Yup…think dinner was a hit…LOL

Hope you are all having a great weekend.

Question-how many days per week do you run? (Me, typically 3-4 max to save my knees)

Question-what are your favorite side dishes?

❤ Michelle

dedication, food, goals, moving forward, running

Hey guess what? Two things Tuesday…

March 19, 2014 Movin' it with Michelle

I woke up Monday morning literally feeling SICK. I realize I have the worst patience ON. THE. PLANET. And the waiting was killing me. My stomach hurt, my head hurt, but I KNEW I needed to get out of the house and run. Just a mile. Just ONE mile. It had been a week since I’d last ran, and the need outweighed the want ten fold.
So after taking my daughter to school, I allowed myself a teeny nap to try and recharge. It was too cold for me at 9 am (13 degrees, WHA?) so I tried to rest with no luck…
So I got up, had lunch, and texted a friend I knew would prompt me to get outside. Just as I was putting on my headband my phone rang….Yup, you guessed it…I GOT THE JOB!!!! It wasn’t a picture perfect offer, but an offer it was and I snatched it up quickly. As of 31 March I will again be gainfully employed.
I grabbed my Ipod, and headed out the door to get my mile in. I felt giddy and decided I was not going to stress over $$ and just be thankful I had a job lined up. I ran 1.4 miles. Far? No…but I wasn’t just running my neighborhood, I was running OFF the negative crap I allowed myself to get sucked in to. I decided to run as fast as I could (without passing out of course). I ran a 8:54 mile, and the second .4 at 8:38. I left it all out there.

Today, I got up and got my youngest ready for school, did pre-employment paperwork, and headed out for my planned 5 miler at around noon. It was cut short due to stepping in a 6 inch deep puddle filled with freezing water, but I managed just over 4.4 miles regardless. It was a tough run, and I realize the time off I took this winter due to injury/personal issues/polar vortex weather has set me back some. But I kept moving, and allowed myself rest bits to take pics.

One of my favorite bridges on the Fox River trails

I was able to keep my miles under a 10 minute pace, but it was NOT easy. My legs were heavy, my breathing off, and guess what? I had a freakin’ blast out there all my lonesome finding cheer leaders along the way between wild life and fellow runners.

Tonight I cooked a simple dinner of curry mango chicken served over pad Thai noodles with a veggie stir fry. I took the help from the store as I am trying to find easier week night meals. I marinated/sautéed my chicken in this yummy sauce purchased at Target:

While the chicken marinated, I chopped veggies…use whatever you like! I used shitake mushrooms, half of a red onion, 2 cups of snow peas, 2 large carrots, and 2 cloves of garlic. Set this aside in a bowl…

20 minutes before you are ready to eat, sauté the chicken in a non stick pan with the marinate. Warm 6 cups of water in a pot, but don’t boil. Just have it ‘hot’ which will precook your pad thai noodles. 10 minutes out, drop in your noodles, and stir fry your veggies in grapeseed oil…add salt, pepper, and low sodium soy sauce. For the last 2 minutes, add in your drained noodles, toss and serve. This meal was easy, and quite the hit.

My two things, Tuesday, are this:

Faith…always keep the faith. Even in the darkest hour, and when things don’t always turn out how you may have planned. The man upstairs has bigger plans for us, and we need to take the opportunities he bestows upon us.

Passion…keep your passions in life, even when others may not understand why you do what you do. Even when you may not have time, make the time to do what you love, and do it daily. It will only give you added strength and drive to keep moving forward. For me, my passions are inspiring others, cooking, running, and of course my family and friends.

Keep Movin’ forward gang…allow yourself bad days, but know always tomorrow is a new day to start anew. My heartfelt thanks for all of you amazing support.

dedication, food, moving forward, running

Weekend wrap up

March 10, 2014 Movin' it with Michelle

I haven’t ran at all this week. I did manage to get two nice walks in, but haven’t ran at all…hmmm, I believe a pattern has been developing this winter, and I am SOOO over the dark (YAY DST), the cold, and the snow. It was pretty the first couple months of winter, and I admit there is a serene beauty in the air after a snow fall.
But it’s March 9th. It needs to be GONE. Who agrees? Sorry Kim, if you are reading this I know you feel completely opposite of me! 🙂
We’re still waiting to hear about the job I interviewed for last week, and I’ve been on pins and needles with anxiety. We stayed close to home this weekend, and watched the movie, Gravity on Friday night. Still on the fence as to how I feel about it. The plot lacked, characters were sparse, and the ending left me wanting more…
Saturday we cleaned house, did laundry and ran errands picking up our weekly items from Target and Caputos (local grocery store I LOVE). My oldest had a sleep over Saturday, so I cooked a nice roast and we all watched the movie Catching Fire. GREAT movie, that left me totally stoked for the 3rd one to come out. I may even have to read the book because I just don’t want to wait. LOL
Today was run day, coupled with cooking not only for my husband’s work tomorrow, but a yummy meal for our family dinner. Many have asked for my Polish Sausage soup recipe, so here it is!

Michelle’s Polish Sausage and Potato soup
Ingredients:
1 package of polish sausage
1 ½ boxes of low sodium stock
1-2 cans diced tomatoes (low salt) (keep juice)
1 can kidney beans-rinsed and drained
1 can black beans-rinsed and drained
1 green, red, and yellow pepper-chopped
1 head of garlic-minced
2 large (or 4 small) red potatoes, chopped
2 stocks of celery, chopped
1 red onion, chopped
2 teaspoons-herbs de Provence.
2 teaspoons smoked paprika
2 teaspoons Cumin (save one for right before serving)
1-2 dashes of cayenne pepper
2 teaspoons of dry cilantro
Couple dashes of Hot Sauce (whichever brand you prefer)
A couple splashes of liquid smoke
Kosher salt and pepper to taste
Cook ALL ingredients in your crock pot, and cook on high for 4 hours, turn on low for the last two hours.
Just before serving, I give a couple dashes of Cumin and stir well.
Serve with yummy crusty bread, and ENJOY!!

I threw all this into the crock pot and headed out for my run. I had a 5K in my head as far as distance goals, but really wanted to push myself. Here is my recap from dailymile.com
I’ve lost my running mojo recently; I think it was misplaced during the second or third rash of Polar Vortex’ish weather…

So today despite 17 mph head winds, I laced up my shoes (because I said I would!) and ran…the first mile was tough (as it always is for me) but my goal to keep under 10 minute miles was successful clocking my first mile at 9:31. My second mile started to feel better, but the wind was making it tough to keep my breathing steady…managed to squeak by a negative split with a 9:30 second mile. Third mile I began to forget I was running…oh that glorious feeling I normally only get on the trails when that euphoric bliss comes over you and it’s almost as if you are flying…another negative split with a 9:13 third mile. I started to run out of gas in the 4th mile but wasn’t going to quit now…”Overcomer” by Mandisa came on my IPod, and it was just what I needed to give me that extra push. Forth mile clocked at…wait for it…8:48!!!!!!!! My fasted mile this winter! Last .4 averaged a 8:44, and I am quite pleased I didn’t listen to those voices in my head that said “stay in your jammies.”
I finished with an average 9:13 pace, which is darn amazing for my lack of running this winter.

Hope you all had an amazing weekend!

food

Pork, black bean, and quinoa stuff peppers

February 25, 2014 Movin' it with Michelle

What you’ll need-

Ground pork (I grinded my own, using left over ribs from last weekend)

1 package of quinoa, cooked according to the package directions (reserve 1/2 for plating)

Add in taco seasoning, kosher salt & pepper (I always use kosher salt and freshly ground black pepper), 1/4 cup of water and dry cilantro-mix well

One can of black beans, rinsed well

1/2 onion diced

Mix all these ingredients together, and set aside (remember to use only half the quinoa in the mixture)

Prepare your peppers by cutting off the top and cleaning out the ribs and seeds.

If needed, cut the bottoms just slightly to flatten them out so they won’t tip over.

Place your peppers in a casserole dish, and drizzle with extra virgin olive oil, and season with salt and pepper. Spoon your mixture, packing well, into each pepper.

Sprinkle with your favorite cheese (optional), I used grated Queso fresco (a white Mexican cheese), and bake at 350 or until the cheese is golden brown.

To serve, take a spoonful of the reserved quinoa and place it in the middle of your plate. Take the pepper, and place in the middle of the quinoa, as it helps anchor the pepper.

I served with freshly steamed green beans. DELISH!

Enjoy!

❤

dedication, food, goals

Life lessons…

February 23, 2014 Movin' it with Michelle

Today was a six day work week. I used to complain about such weeks, yet today after hitting the snooze on my alarm 3 times, I rolled out of bed to get dressed and ready to teach at our local community college. The job, that truly isn’t really ‘work’ but more joy…
Yes…I teach in the histology program, despite being doubted by so many in the local area. And…I truly love the things I not only teach, but learn from my students. These amazing men and women show me so much about life each and every time I teach them about a field I don’t necessarily love, yet respect dearly.
Today I relearned a love and respect for not only the field, but for life…I was reminded that even in our darkest hour, or toughest day, there is LIGHT.
I encouraged, helped, and guided this amazing group for the better part of the day, and their heartfelt thanks, thoughts, and simply watching them grow as histo-techs did my heart wonders…
Keep in mind teaching is no joke. I spend countless hours AFTER work, pouring over research, lesson plans, and planning for the day of class in which I hope to change lives.
And EVERY single time I am allowed to teach, despite cussing the alarm clock, I find myself blessed to be a part of shaping a new technicians career. Even if for just a moment…
As I transition OUT of this career field, I find myself remise because I am nearly sure I won’t be teaching anymore…
Yet I know I have been brought to this place, for a reason…
Added confidence, hope, and faith in mankind I believe are the basis of my purpose here…
These students have no idea what THEY teach to me, bring to me, and even give to my life.
I came home smiling after a long day of teaching, grading and working…and my smile continued on for the rest of the day.

I cooked an amazing pork rib roast served over sautéed spinach with a side of scallop potatoes…and my family raved…

Pork Roast recipe:
Mix kosher salt, brown sugar, cayenne pepper, garlic salt, cumin, paprika, and pepper together….sorry, no measurements, just season to taste. Rub over your pork ribs, and sear in a pan on high heat. Transfer to the oven at 275 degrees for about an our or until cooked to 150 degrees (internal temp). Let rest for 15 minutes which will bring the temp to 160 degrees.
Spinach:
Sautee 2 cloves of minced garlic, 1 small onion and red pepper flakes in 2 teaspoons of extra virgin olive oil. Add in 4 slices of thick cut bacon chopped, and brown through. Drain the grease. Add in 3-4 cups of fresh spinach, and wilt down. Season with salt and pepper. Voila!
Scallop potatoes:
Take 2 cups of veggie stock, and add 2 tablespoons of corn starch to thicken. Mix well, and bring to a boil over high heat. Add 1 pat of unsalted butter, salt, pepper, and parsley. Thinly slice 4 large potatoes and add to the mix…simmer for about 20 minutes or until the potatoes are cooked with a slight bite to them…
Serve, and enjoy!

We had a family Wii night, playing golf, bowling, archery, and table tennis with some sword fighting to boot.

And now, I am relaxing with some wine, with no guilt of having NOT run for 6 days…
I am planning to run tomorrow, but am allowing myself this bit of respite to regroup, recount, and find my way.
For taking small breaks, to me, isn’t a sign of weakness…
It is a sign of strength that you are using your energy to keep moving forward…

Yup…

Category: food

Recipe and real life sharing time…

The rebirth of so many things…Weekend wrap up!

Two things, Tuesday…Gluten Free goodness and more!

Monday Motivation and things…

Two or more things, Tuesday…

A week of reflection and a recipe!

Hey guess what? Two things Tuesday…

Weekend wrap up

Pork, black bean, and quinoa stuff peppers

Life lessons…

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