food – Page 2 – Mom on the go in Holy Toledo

Friday’s 5 Ingredients or Less: Pulled Pork (Sugar-free)

October 7, 2016October 7, 2016momonthegoinholytoledo

Some of the best things in life happen accidentally, and this recipe is no exception. It was the day before grocery day and all I had left was one onion, package bacon, and pork sirloin. So I pulled out my handy crockpot, plugged that sucker in, diced that onion, sliced that bacon, scored the sirloin, hit the seasonings basket, dashed a little bit of that and sprinkled a tad of this, and then prayed that it would at least be eatable come dinner time.

Fast-forward 8 hours and it was judgment time. Food was plated, family sat around the table, prayer said, and everyone took a bite. I could literally hear my heart pounding in my head. If this was an epic fail the only backup plan I had conjured up was passing the jar of peanut putter around the table and then chasing it down with ketchup or mustard, we literally had nothing but condiments left in the house. Everyone chewed and swallowed their food and then the reviews started flying across the table “Mom, this is SO GOOD!”, “Mom, you need to make this again”, “Mommy, can I have some more?”….they loved it! Even my Tween who so desperately wants to be a vegetarian and refuses to touch meat loved the pork! That dinner WIN had me grinning ear to ear. I never did tell them it was an experimental recipe and that they were my Guinea pigs, and I especially didn’t tell them that if it didn’t taste good they were going to have peanut butter and ketchup for dinner, some things are better left unsaid.

So here it is, Fridays 5 Ingredients or Less Meal: Pulled Pork……

Ingredients:

1 yellow onion

1 package of bacon

1 pork sirloin

1 Tablespoon Wildtree Rancher Steak Rub (I have purchased organic seasons before and nothing has EVER tasted as fresh as Wildtree’s, I HIGHLY recommend their seasonings. Contact Katie and she can hook you up…. http://www.mywildtree.com/katiegaster

1 Tablespoon Wildtree Tuscan Bread Dipper Herb Blend

Instructions:

Slice/cut up onion and place in Crockpot
Cut Bacon and place in Crockpot
Score Pork Sirloin and toss seasonings on top of sirloin, rub in if you wish.
Place crockpot on high for 6-8 hours
Pull apart pork right before eating

Serve over coleslaw, in a bun, or by itself.

This is officially our go-to meal for the Fall ….perfect for having everyone over to watch the game, Sunday meals with friends and family, or ya know, on those days when you just don’t’ want to cook 😉

Do you have a recipe that is 5 ingredients or less? Send it to mommyblissmarks@gmail.com and your recipe may be featured as Friday’s 5 Ingredients or Less!

5 Tips for Packing Healthy Lunches your kids will actually eat!

April 5, 2016April 12, 2016momonthegoinholytoledo

Whether you are packing lunches for school, a road trip, a picnic in the park, or a fun filled day at the zoo the struggle is the same & very real! Getting your children to eat healthy is like trying to rearrange the stripes on a Zebra!

Educate– Educate the kiddos on nutritious foods!! If at all possible take the kiddos with you to the store. Teach them how to read food labels:

Simplicity is your best friend here. Focus on products with short, pronounceable ingredients and look for these labels: organic, antibiotic-free, non-GMO!

Look out for sodium. Small amounts of sodium are necessary for keeping proper body fluid balance but too much can contribute to high blood pressure. Almost all foods naturally contain small amounts of sodium but many processed foods contain greater amounts.

Watch the sugar content! Fruits naturally contain simple sugars but also contain fiber, water, and vitamins, which make them a healthy choice. Snack foods, candy and soda, on the other hand, often have large amounts of added sugars. And when it comes to drinks, water is the best option.

Select foods high in protein. The body, muscles, skin, and the immune system are made up of protein. Foods high in protein include eggs, meat, poultry, fish, milk, cheese, yogurt, nuts, soybeans, and dried beans. Anywhere from 10 percent to 20 percent of the calories that kids consume each day should come from protein.

Want some help?

Take the kiddos to Imagination Station’s Eat it Up! Exhibit! It is the perfect & fun way to help educate your kiddos on nutrition!

Also, check out Heather Stouffer, CEO of Mom Made Foods, she is a huge advocate of watching food labels…watch her video ‘5 tips for reading food labels’ HERE .

Kids Pick– Let the children select the food they enjoy. Bottom line, if you pack broccoli and your son hates it, he won’t eat it. Let your kids weigh in on what they want to pack in their lunches, and offer them a few healthy choices so they feel like they’re in control.

Think Outside the Sandwich! – A sandwich is not a requirement for a lunch, think outside the sandwich! Try turkey and cheese roll-ups, sushi, meatballs, deviled eggs, veggies or fruit with dipping sauce (hummus, peanut butter, ranch, etc.)

Portion control- Double check the nutrition labels and make certain children are only consuming one serving size, if not less, most serving sizes are for adults, not children. Some company’s do offer a child size, like Stonyfield, the adult size has 23 grams of sugar and the children’s size has half the amount. It is vital that children watch their portion sizes.

Bacteria & Germs – Be safe. Pack lunches properly to ensure food safety and freshness. Invest in a reusable ice-pack; Rubbermaid makes this awesome blue ice that keeps ALL containers cool.

Always wash their hands before she eats.

Heed these 5 tips and watch the magic happen!

What is your biggest issue with kids lunches?

The Happiest Omen for the New Year includes the fruit found in these two recipes! (FYI: they have anti-aging effects!)

January 6, 2016momonthegoinholytoledo

So what is this fruit? Here are a few clues: people often mistaken it for a vegetable, its skin contains phytochemicals, it is full of antioxidants, it protects cells from the effect of free-radical damage, thus it has anti-aging effects (um, yes, please!),it is packed with fiber, and it is a good source of potassium and magnesium. Not too shabby for a fruit, right!? Did the clues give it away? It is the Eggplant!!

The Japanese have a proverb that states, “The happiest omen for a New Year is first Mount Fuji, then the falcon, and lastly eggplant.” Thus what better fruit to include in your meals this New Year than the eggplant? I have two mouthwatering dishes that your family is going to love! So much so that there will be no leftovers, I repeat, no leftovers! You have been warned!

The first recipe is the one I shared on WTOL Saturday morning, Eggplant Parmesan with a twist, it is breaded with QRUNCH.

Click on the link below for a quick demo on how to prepare the Eggplant Parmesan Breaded in Qrunch & the recipe can be found directly below the clip.

Recipe: Eggplant Parmesan Breaded with QRUNCH

Ingredients

1 package QRUNCH burgers, toasted to perfection (found in the Organic area at your local Kroger’s)

1-2 eggs

1 eggplant

1 cup gluten-free flour (I used coconut flour)

1 Tablespoon of Italian Seasoning

1 bunch of fresh parsley chopped

Parmesan Reggiano (optional for topping)

Directions:

Toast or prepare 1 package of QRUNCH burgers in the toaster.

When cooled, place the burgers, Italian seasoning, and parsley in a food processor until it has a coarse consistency.

Slice the eggplant and prepare an egg wash in a separate bowl.

Dip the sliced eggplant in the gluten-free flour, then dredge in the egg wash. Note: For a true vegetarian/vegan option, you can use your favorite almond milk or coconut milk.

Cover with QRUNCH crumbles and bake at 350°F for 20 minutes or until golden brown. Serve with marinara sauce.

And the second eggplant recipe, Eggplant & Bacon Rollups! This one has quickly become an ALL TIME FAV in our household. Kiddos beg me to make this!!

Eggplant & Bacon Rollups

Ingredients:

3 medium/large eggplants

One package of bacon sliced in two (short way)

Butter (2 Tablespoons melted)

One container Organic Ricotta (14oz) (I purchased mine at Claudia’s)

2 Tablespoons of Basil Pest (or any pesto you have on hand)

Cup of Parmesan cheese

Instructions:

Slice eggplant 1/4 inch thickness long-ways (keep skin, that’s where all the antioxidants are!)

Place eggplant slices on cookie sheet, brush on melted butter, and place in oven at 400 degrees for 10-15 minutes until eggplant is tender & golden brown

While eggplant bakes mix ricotta cheese & basil pesto in bowl

Remove eggplant from oven, for half the eggplant slices place a slice of bacon or two (depends on size of bacon) over eggplant slice, add roughly a Tablespoon or so of the filling on top of the bacon down the middle vertically, and then roll it up. Place in a greased 9 x 13 casserole dish. For the remaining half of the eggplant slices place bacon on a cutting board, place eggplant on top, add filling, and roll. Eggplant rolls should look similar to a chess board.

Top with a bit or Parmesan cheese & Bake at 400 degrees for 10-15 minutes until cheese is bubbling and turning golden. Then enjoy!!!

Have you ever had eggplant before? What is your favorite Eggplant dish?

Here’s to the Happiest New Year!! Cheers!!

Keto Pasta!

November 20, 2015November 20, 2015momonthegoinholytoledo

My latest obsession, the Spiral Slicer!! Why? Because sometimes a girl has a real hankering for pasta! I have enjoyed all the splendors the Ketogenic lifestyle offers, the clear-headedness, weight loss, rich delicious foods, clearer complexion, etc. However the one thing I miss more than Reese’s Pieces, merlot, and maple syrup is PASTA!! Angel hair, linguine, and good old-fashioned spaghetti!!! But with all those carbs what’s a girl to do!?! Get her Zoodle on! ( the name even has me chuckling, zoodles, lol!).

What are zoodles? Zucchini that has gone through a spiral slicer and produces long strands that resemble pasta. You’re probably thinking, yeah right!? Let me tell you, I was skeptical too. But then I tasted it and it was amazing! The key is to cook the zoodles so that they are al dente then the texture is perfect.

So how does one prepare zoodles?

Directions:

Rinse off/clean zucchini (If you wish you can remove the green so that it resembles the look of noodles more).
Place zucchini in spiral slicer and slice
Once the entire zucchini has been sliced get out a pan, place on range on medium heat, drizzle olive oil in pan place zoodles in pan and heat for roughly 4 minutes turning frequently.
Add your “goodies” to your pasta…pesto, marinara sauce (watch for sugar!), shrimp, meatballs, etc.
Enjoy!

Do you have a Spiral Slicer? Any favorite recipes? Please share.

Why the obsession with Pork Rinds? (Includes 3 crowd pleasing Keto recipes!)

November 3, 2015November 4, 2015momonthegoinholytoledo

If you would have asked me last year at this time if I would eat Pork Rinds let alone do a segment about Pork Rinds my answer would have been heck no! My reasoning would have been because of all the fat. Back then I was a fat hater, I wouldn’t eat anything with fat, fat was the enemy, fat was what made you, well, fat! Right!? Wrong! (Here is a clip of the segment)

Fast forward a year and I have gone Keto, (the Ketogenic Diet…when your body becomes a fat burner instead of burning off sugar)! Which means fat is what consumes most of my diet. That’s right, 80% of my diet comes from fat, and the remainder is protein, fiber, and net carbs. Notice something missing from my diet? Sugar! Sugar is a thing of the past for me. It wasn’t an easy path but one I am so glad I went down, the results have been astonishing. I didn’t realize what a hold sugar had over me, over my brain, and my body. I will NEVER go back. I am pleased to announce that the side effects of a sugar free, low carb, high fat diet has been weight loss, 15 pounds lost thus far, I have more energy, and my mind is so much sharper.

Eating low carb, high fat, and often high calorie deliciousness was tough at first. Sure it was easy for me to consume the healthy “normal” foods so to speak, like salmon, pork, spinach, eggs, avocadoes, smashed cauliflower, etc. The tough part was when we would have pizza night, spaghetti & meatballs, when guest would bring chips and dip, or basically anything that involved bread, bun, or breading. Solution to the problem, Pork Rinds!!

Here are 3 AWESOME Low Carb High Fat recipes that have really helped me feed my cravings

Faux Fried Chicken

Ingredients:

8 chicken legs (drumsticks seem to be everyone’s favorite but you can use thighs, wings, breast, etc.)

1 bag Rudolph’s Pork Rinds crushed (hot & spicy if you are serving adults or regular for kiddos)

3 eggs, beaten

1 Tablespoon hot sauce

Directions:

Place eggs, hot sauce, and chicken in bag or bowl for 10 minutes. Remove legs one at a time and roll around in crushed Pork Rinds. Grease pan, place legs on pan, and bake at 400 for 15 minutes on each side.

BBQ Pork Rinds Pizza Crust (can use regular Pork Rinds for a pizza with pizza sauce, I just have a tough time finding sauce with no sugar thus this has become my fav pizza!! And it is great to serve to guests too!)

Ingredients:

1 bag Rudolph’s BBQ Pork Rinds crushed

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

3 eggs, beaten

Directions: Mix all the ingredients well, press into a nonstick greased pan. Bake at 350°F for about 8 minutes. Add your toppings, I mix a cup of shredded chicken with a cup of ranch dressing (I make my own so I have control over what’s in it), about a cup of shredded chedder cheese, and slices of bacon on top then re-bake until cheese and toppings are hot. This recipe can easily be doubled but just bear in mind that it is VERY filling!

This is a good one for Homegating/Tailgating or on a Tuesday afternoon, lol!!

Beer Dip with Pork Rinds

Ingredients:

2 packages (8 ounces each) cream cheese softened

2Cups Shredded Cheddar Cheese

1 packet ranch dressing mix

½ cup beer (or more…depends on how many carbs you want in it and how thick you want it)

Directions:

Toss everything in the food processor and puree!! After a few minutes check the thickness and if need be add a bit more beer, once it is to your liking remove and place in bowl. Grab a pork rind, spoon dip on the pork rind and enjoy! It gives you that same satisfaction as a chip, the crunch and crispiness is perfect!

Interested in learning more about the Ketogenic Diet? Here are a few resources I found quite useful.

https://www.drberg.com/ketosis

https://www.youtube.com/watch?v=_434ERRbkj8

http://mariamindbodyhealth.com/why-you-should-consider-a-ketogenic-diet/

This Special Day Originated in OHIO! See How I Celebrate It

October 14, 2015October 22, 2015momonthegoinholytoledo

Legend has it that Sweetest Day was established around 1922 by Herbert Birch Kingston, a Cleveland, Ohio, candy company employee who wanted to bring happiness to the lives of those who often were forgotten. Kingston and others distributed candy and small gifts to orphans, people confined to their homes and others to show them that someone cared.

In time, the Sweetest Day idea of spreading cheer broadened to include everyone from family members to sweethearts and coworkers to acquaintances.

Observance of Sweetest Day is still most prevalent in the Great Lakes region where the holiday originated, including Illinois, Indiana, Michigan, Ohio, and Wisconsin. But today, the once-regional celebration of Sweetest Day has spread throughout the country. Source

In honor of Sweetest Day I decided to do something extra special for a very special person in my life. This person always wakes up in the morning and rushes over to give me a great big hug. This person is one of the most cheerful people I know and so kind hearted. This person has also been experiencing some real growing pains. They haven’t been allowed to do what everyone else can do, like have sleepovers, ride their bike to the park with their friends, see some of the big kids movies, play some of the big kid games, etc. Often this person gets stuck with mom while all the big kids have all the fun. If you haven’t guessed, my very special person is my youngest.

Being the youngest is tough, you have to wait forever to be able to do the things the big kids can do and then once you can finally do them the big kids are no longer doing them or have simply lost interest. I was the oldest and could never really relate to the youngest woes. I assumed they had it easy. I was wrong. As I watched her gazing out the window at the kids riding their bikes around the block I could see the longing in her eyes. Sure I always offer to take her myself but it just isn’t the same. Since she is stuck being the youngest and often feels forgotten by all the big kids I decided that in honor of Sweetest Day I would surprise her with something extra special, something to make being the youngest kinda cool, kinda awesome, and most certainly sweet!

One of her favorite books that we have been reading together since she was 2 years old is, The Little Mouse, The Red Ripe Strawberry, and The Big Hungry Bear. Brief synopsis, the Little Mouse will do anything & everything he can to save his big red ripe strawberry from the big, hungry bear; he hides it and disguises it. And then (spoiler alert) he decides the only way to save it from the bear is to share it with the reader. So he gets a knife and cuts it in two to share.

I went through with my plan. We read the book together and then at the end of the story I had a special treat for my sweetheart. I expressed to her that I too like the mouse have some red ripe delicious strawberries that I do not want the big hungry bear to eat. But these are not any ordinary strawberries, these are extra special! And like clockwork guess what showed up at our door? Shari’s Berries !!! Oh the expression on her face was priceless!!

And then we dove in, eyes first. We both admired how beautiful the strawberries were and agreed that all strawberries should come with chocolate, it just makes sense. Haha!

It just felt so right, youngest and oldest sharing such a special moment over delicious chocolate covered strawberries in honor of one of the sweetest holidays that just so happened to originate in our favorite state, Ohio. That moment was pure bliss! The initial crunch of the chocolate coating, the sweet juice of the strawberry, the marriage of texture and taste, it was a mouthwatering symphony for the taste buds. And the best part was sharing it with one of my most favorite people in the whole entire world, my little strawberry princess.

Turns out being the youngest isn’t so bad after all, it can have some perks.

Happy Sweetest Day!

If you are looking for something sweet for your sweetheart I do recommend checking out all the amazing options Shari’s Berries offers, they have a nice selection that can satisfy every sweet tooth and budget.

A Cooking Show for REAL MOMS: Resourceful Recipes

October 13, 2015October 13, 2015momonthegoinholytoledo

I am a very patient person but there are 3 things in this world that I lack patience for, golf, adult tantrums, and extensive recipes!

For as long as I can remember I have never been fond of recipes with a long list of ingredients, steps, or worse, both! In high school I even managed to get a C in home economics because I grabbed another student’s meat instead of my own for the final exam. Why? Simple, I was focusing on the length of the recipe and not the students assigned name at the top of each recipe. Turns out the one assigned to me was 12 steps but the recipe I completed was a mere 6. I thought it was just smart economics to select the one that required the least amount of ingredients and time to prep, sadly the teacher disagreed with my logic.

My impatience for long recipes only exacerbated when I became a mother. I have tried to seek help via cooking shows. I watched Martha Stewart, bad idea. All that did was send me into a full on adult tantrum….I was literally yelling at the screen, “Shut up Martha! It isn’t easy! You have 20 assistants helping you, of course it is SIMPLE for you!!! Where are my assistants?!” Then I heard about Rachel Ray’s 30 minute meals and hope was restored but short lived. It still wasn’t practical for where I am right now in my life. Can’t anyone relate to the madness that encompasses moms at dinner time!?

The only cooking show I can think of that the host has a lot of kids is The Pioneer Woman. Now I adore Ree but in all her shows her kids are off doing something while she cooks…then they join in the end. That is great and all but not practical. Why can’t they come up with a cooking show for REAL MOMS!? You know one where mid-sentence the host’s child yells downstairs, “I need you to wipe my butt”, while another child scream in frustration, “I don’t get this story problem! Grrr!!”, neighbor yells into the window “your dog got out”, husband calls from out of town, and yet dinner must go on!! Where is that show?

If I had the means I would start a cooking show called Resourceful Recipes for REAL Moms!! Where you would see REAL life…like this impromptu Nerf War battle that broke out while I prepared dinner…..

And you would receive simple resourceful recipes like this one because ain’t no one got time for 16 ingredients & 11 STEPS!!

Salmon in a Lemon Butter Bath served with Roasted Broccoli

Main Dish: Salmon (great source of healthy fats and protein)

Ingredients:

1 large salmon filet from Costco
8 tsp Kerrygold butter (grass-fed)
½ cup lemon juice
1 tablespoon Sesame Dill Seafood Seasoning (Rodelle)
Seaweed wraps (optional)

Makes 12 servings

Directions:

Preheat the oven to 350 degrees.
Place the salmon in a 13 x 9 inch glass dish.
Place butter in center, pour lemon juice over salmon, and shake seasoning evenly around filet.
Place in oven and bake for 30-40 minutes depending on the thickness of the filet. The salmon should flake easily with a fork when fully cooked.
Remove from the oven and allow cooling for 10 minutes.

Cut into serving sizes, roughly 12.

Serve salmon with 5 seaweed wraps, place a spoonful of salmon in the center of the wrap, roll it up & enjoy! (This is entirely optional, just something I enjoy and figured I would share in case others are interested).

Side: Broccoli (great source of fiber!)

Ingredients:

One bag of frozen Broccoli
2 tablespoons olive oil
Himalayan Pink salt

Directions:

Place broccoli on roasting sheet, drizzle broccoli with olive oil, shake salt (to preference) evenly over broccoli.
Place in oven with filet for 30 minutes…should be slightly roasted.
Remove and serve!

Make certain you place leftover Salmon in a container; you will need it for future meals. Like lunch and even breakfast (that’s right, we do leftovers from dinner for breakfast….think outside the cereal box!).

Now that is what I call a resourceful recipe! Do you have a resourceful recipe, something simple, easy, short, a recipe that you can make once yet eat 3 times? Please share.

Removing this one thing made my life SO much better!

October 10, 2015October 11, 2015momonthegoinholytoledo

How is the quality of your life? Do you exhibit brain fog? Do you have enough energy to play with your kids/grandchildren? Are you always hungry? Are you always tired? Are you easily irritable? Do you want a solution? What if I told you that you could cure these ailments and feel amazing?

I have been on a journey back to a healthy lifestyle for the past 9 months. And I am happy to report that the brain fog has officially lifted, my skin has cleared up, I have more energy than ever, I don’t need coffee in the morning or afternoon, I no longer crash around 2pm, I don’t crave sugars or carbs, my appetite has been curbed, oh, and added bonus, I have lost 12 pounds!! I feel amazing! This is the way I believe God intended us to feel so that we can actually enjoy our lives, to thrive! And the best part, I can still eat the foods I enjoy, chocolate pudding, peanut butter cups, fudge, butter, bacon, etc.!

And I don’t have to work out every day…in fact I only work out 3 times a week, for 20 minutes or less.

I will start at the beginning of my journey….my initial pursuit was to remove the brain fog, think more clearly, not be as agitated and irritable.

STEP ONE: I REMOVED the SUGAR!!

Did you know Sugar is 8 times more addictive than cocaine!! (Source) The addiction is REAL folks! And sadly it is in EVERYTHING! We all know soda and candy has sugar, but did you know it can be found in foods marketed as “healthy”, like oatmeal, yogurt, bread, soup, etc. Our food supply has been altered so much! Fat has gotten such a bad rap; manufacturers have removed fat and increased sugar immensely! Too much fructose shuts down the part of your brain that tells you when you’re full, so what do you do, eat more sugar just to get that feeling of being satiated.

IMAGE http://www.diabetesinc.net/chart-for-sugar-content-in-foods/

This first step, removing the sugar, is the toughest step and one you will want to do slowly. I do not advice going cold turkey. If you go cold turkey you will have horrible withdrawals, headaches, stomach aches, irritability. Sugar is like a drug and after we consume a certain amount we need that same amount every day just to feel “normal”. So I advice taking it one day at a time, it took me weeks to get through this step.

Tips to wean your family off sugar:

Don’t bring it in the house! Stop buying the big sugar items like soda, cookies, desserts, etc. If those toxic items are not in the house then you & your family will not consume them.
Shop the perimeter of the grocery store….the produce, meat, cheese, poultry areas, avoid the isles filled with temptations.
Look at your LABELS! Manufacturers have gotten sneaky; always double check the serving size! The nutritional facts might indicate that there is only 2g of sugar but look at that serving size, do you honestly only consume that serving size?
Keep a FOOD Journal. Write down what you are eating & how much sugar you are consuming each day then after a week reevaluate the consumption and determine where you can cut sugar the following week. Don’t obsess, only review once a week….the idea is to start a new lifestyle not diet fad….and to do so you need to go easy on yourself, it must be practical!
Focus on adjusting just one meal a month. I found it helpful to start with breakfast. It was amazing how much better I felt and the children acted when I didn’t fuel our brain with fructose. Click here to read about the day I Killed Cereal.

So how much sugar should you consume?

The American Heart Association recommends limiting the amount of added sugars you consume to no more than half of your daily discretionary calorie allowance. For most American women, this is no more than 100 calories per day and no more than 150 calories per day for men (or about 26g per day for women and 36g per day for men). Source

It is also important to remember that not ALL calories are created equal. But that is something I will discuss at a later date.

I lost my grandmother due to complications from diabetes, she was only 63! She got robbed of her life. Sadly I fear that there are so many friends and family heading in the same direction if we don’t take control. The research is mounting when it comes to the connections between sugar and Alzheimer as well as Cancer. They have found insulin receptors on cancer cells….sugar feeds tumors! (Source)

I am happy to say that I am no longer sugar dependent!! I will admit it wasn’t an easy road but one I am glad I went down and conquered. And you can too!!

I know what your thinking, “but she was eating chocolate pudding”!? And I promise you can too…I will share STEP 2 next week.

In case you have a lot of sugar on your hands, I will let you know that I have found a place for sugar in my life, I use it as a scrub in the shower…it is a FABULOUS exfoliator! Just an FYI….1/2 cup brown sugar and 2 Tablespoons olive oil.

Please share your thoughts and concerns in the comments. Did you realize sugar is practically added to everything these days? What are your thoughts? What do you currently consume for breakfast? What sweet will be the most difficult for you to give up?

Resources:

http://www.motherjones.com/environment/2012/10/sugar-industry-lies-campaign

http://abc13.com/health/study-sugar-is-as-addictive-as-cocaine/533979/

http://vivo.med.cornell.edu/display/cwid-lec2014

http://www.realnatural.org/refined-sugar-promotes-cancer/

Low-Carb Cookouts & Tailgating!

September 12, 2015September 14, 2015momonthegoinholytoledo

When you think cookouts, grilling, or tailgating what comes to mind, the classics…hotdog, hamburger, chips & salsa, potato chips, etc.? Well this Labor Day we kissed tradition goodbye. We threw caution to the wind. We went where no man wants to go. We went bun free!!! That’s right; we opted for a low-carb adventure!! I planned ahead, I had my low-carb trip-tik in hand, all hotdog and hamburger buns were officially sent packing, and chips were given the cold shoulder. And I am so glad we did, it was such a glorious adventure, the crispness, the textures, the layers of utter deliciousness, where so apparent without the measly buns to distract the taste buds!

So what was on the menu?

Appetizers:

Savor the Dates; Date infused with a Walnut & Wrapped in Bacon (makes 24)

Ingredients:

24 pitted dates

24 walnuts

12 slices of Bacon halved

Directions:

Place parchment paper on a cookie sheet
Preheat oven to 400 degrees
Place walnut inside each date
Then wrap each with a ½ slice of the bacon & place on parchment paper
Bake for 15 minutes
Let cook for at least 5 minutes then enjoy! Savor every bite. Close your eyes and take note of the texture, the crispy edges of the bacon, the softness of the date, the beautiful combination of savory & sweet…really Savor the Date!

Mini Peppers slathered with Wholly Guacamole & Salsa (makes 40)

Ingredients:

20 mini-peppers

I used Wholly Guacamole (I purchased the individual serving sized containers & used 4…Costco, baby!)

Salsa (again I purchase from Costco) but you can find some great recipes for salsa HERE

Directions:

Cut off top stem and half the mini peppers the long way, clean out all seeds
Slather Guacamole on each
Take a spoon full of salsa and pour on top of the guacamole
Chill in fridge till guest arrive. Or, if you are having a more casual gathering simply slice mini-peppers ahead of time and allow guest to use them like chips and dip in salsa and/or guacamole. Honestly, these taste a million times better than chips…if you are still missing the saltiness of a chip feel free to sprinkle mini peppers with salt before you dip/prepare them for guest. Enjoy the crunch, crispy texture of the pepper, and the best part, they fill you up much faster than chips!!

The Main Event:

Stuffed Roasted Red Peppers (makes 6 halves)

½ vidalia onion diced

½ container of mushrooms diced

2 Tablespoons butter

1 Tablespoon Worcestershire sauce

1 can Dei Fratelli chili ready diced tomatoes

½ cup water

1 pound of ground meat

3 red peppers

1 container of goat cheese (sliced or crumbled)

Directions:

Heat frying pan on stovetop at medium/high heat, add butter, Worcestershire sauce, can of chili ready diced tomatoes, onions, mushrooms, and meat. Cook till onions & mushrooms are tender and meat is fully cooked.
While everything is cooking on the range slice peppers in half and remove all seeds.
Place meat, mushrooms, onions, etc. in each pepper half.
Place a little goat cheese on top of each pepper.
Place stuffed peppers on the grill for roughly 4-5 minutes or until the pepper is tender and cheese starts to melt, but doesn’t burn.
Grab a fork and dig in….but I must warn you, the flavors will have you thinking you are at a 5 star restaurant, not tailgating the big game or in your backyard, remember you’ve been warned!

Accompaniment:

Slawsome Deviled Eggs

Click HERE for recipe

This wasn’t a strict NO CARB event, just low carb & we allowed the carbs where they mattered most, in the beverages!! Because what’s a cookout, BBQ, or tailgating without some brew? And I was secretly stoked to show off our new beverage tub & stand!!

The pièce de résistance…..

I am obsessed with this beverage tin!! It is great for gatherings with the girls, family cookouts, tailgating (just through the tin in the back of the truck!), etc. Thinking this might become my new go-to Wedding Shower gift….personalize with the couples name, anniversary date, etc. and done! Personalized creations are the best!

So, what are you waiting for? Are you up a glorious & delicious low-carb cookout or tailgating party? Know of any awesome recipes that are low-carb that I should try? Please feel free to share.

Food Yoga: Stretch Your Meals with these SIMPLE Recipes (Paleo/Gluten Free)

August 30, 2015August 30, 2015momonthegoinholytoledo

Back-to-school means getting back into a routine, having dinner before 10pm, and stretching my recipes!!

It feels so good to be back into a routine. The household just runs so much smoother when we have routine; everyone’s temperament is calmer, more enjoyable, including moms! We are slowly working our way back to a 6:30pm dinner time as opposed to our sporadic summer break schedule where we eat dinner at 5pm one day and 9pm the next. And most importantly back to school means I stretch my recipes so that there is plenty left for the lunchboxes the next day. But let’s be honest, what’s the point in stretching/doubling the recipes if the kids won’t eat it in the first place? Which is why I am sharing this meal with you, not only did the kiddos eat all this up for dinner but they also enjoyed it for breakfast and for lunch the next day! So you can cook once and they eat 3 times, now that’s what I call good time management!

Crispy Chicken Strips (Serve 8-12)

Ingredients:

6 boneless skinless chicken breasts cut into strips (can usually get 4-6 strips from each breast)

3 eggs

2 cups almond flour

3/4 cup parmesan cheese

2 Tablespoons Italian seasoning

1 teaspoon salt

1 teaspoon pepper

Directions:

Preheat oven to 400 degrees

Place parchment paper on a cookie sheet

Crack eggs into a bowl and whisk

Place chicken strips in the bowl with the eggs

In separate bowl mix Almond flour, parmesan cheese, Italian seasoning, salt, & pepper

Remove chicken strips from eggs one at a time and place into dry ingredients bowl, coat chicken with dry ingredients

Remove from dry ingredients and place on parchment paper

Once all the chicken has taken a wet & dry bath and are on the parchment paper place in oven, bake for 20-25 minutes flipping half way. Bake till there is a golden brown coating on the chicken.

While chicken is baking why not make some refreshing Cucumber Salad. This is such a simple and refreshing recipe.

Cucumber Salad (Again, I make a lot, and you will see why….this would easily serve 8-12 people)

Ingredients:

2 large English cucumbers sliced

1 red onion diced

1-1/2 cup apple cider vinegar

3/4 cup avocado oil

3-4 twist of the Himalayan pink salt, just to taste

Directions:

Combine all ingredients into a bowl and place in fridge till mealtime. (My kiddos like it really cold & I usually make it 20 minutes before we eat so I place the bowl in the freezer for a few minutes before I toss the ingredient in)

And eveyones favorite, dessert!! This is another really simple recipe that tastes delectable.

Chocolate Banana Cake (serves 8-10)

Ingredients:

½ cup coconut oil

4 eggs

½ cup cacao powder

4 bananas

1 teaspoon vanilla

¼ cup maple syrup

Few slices of banana or strawberry to place on top (optional)

Directions:

Dump all ingredients in food processor and mix till everything is blended well and there are no chunks.

Grease round cake pan with coconut oil and pour cake mixture into pan.

Bake at 350 degrees for ½ hour (till it is firm)

Let it cool for a few minutes and then slice!

And this is how I Food Yoga a.k.a. stretch meals!…..

So, that delicious Chocolate Banana Cake we had for dessert also doubles for breakfast the next day. What child is opposed to cake for breakfast!? I like the fact that it is filled with protein, potassium, healthy fat, & the cacao powder is a great antioxidant!

Remember those crispy chicken strips that I made for dinner? Well, I make 8-12 servings so that we can have them for lunch the next day; they pack easily in the kiddo’s lunch boxes. I usually add a slice of cheese, fruit and veggie…and lunch is packed! Easy breezy!!

Lastly, remember the cucumber salad? Simply add 1 tomatoes, 1 pepper, and 1 avocados and you have a side for dinner the next day! Voila! And that is how I Food Yoga/Stretch a meal! Do you Food Yoga? Have a favorite recipe? Please feel free to share/add a link to your recipe.