Monday, June 29, 2015

Melon and Prosciutto Arugula Salad with Strawberry Balsamic Vinegar #SundaySupper



Do you like my new blog design? I'm so excited! I've been on the fence for ever about upgrading my old school template that I've had for years. Yet something nagged me every time I went to purchase a professional design about spending money on a hobby. Also, I have spent countless hours designing and editing and re editing and redesigning my {old}  blog. It was kind of my baby, granted it had the face only a mother could truly love.
























Alas, I came across an amazingly talented graphics and web designer named Dana Fox of Envye. Her multitude of web designs and graphics were just what I was looking for and at a price that wouldn't take money away from my children's college fund (although child number 1 kind of ruined the whole ride on my parents shoulders through his freshmen year of college while I slack off more than fungus on a rock deal for the rest of the darlings) but we won't talk about that.


There are still a few fun features that I am working on like a Photo Recipe Page and cuter side titles and organization but I'm pretty thrilled with my clean, updated look, however simple and late to the game it may be. Simple is exactly how I roll. Name of the blog Yo  {missing Breaking Bad......}


Onto picnicky goodness. I have to say this is probably without a doubt the crazy easiest and also most surprisingly delicious recipes I've ever made. I got up at an un-Godly hour this morning to go to work and saved a life via a total knee replacement and yet another by assisting in the removal of a bum gall bladder. Afterwards, I managed to drag myself to the grocery store in the 110F disgusting heat, talk myself out of going Cost Plus Market to purchase a melon baller, picked up a couple of melons and some prosciutto and then came home to take a 2 hour nap (don't judge) and still throw together this salad.



It's that simple.











Just in the nick of time too! I woke up tired and a wee bit cranky and if there had been a tub of ice cream in my freezer I might have resorted to having that for dinner (hiding in the closet from the kids of course).  5 ingredients later and I was savoring crisp, sweet melon, salty and slightly sinful prosciutto, peppery arugula and sweet, thick, real strawberry balsamic vinegar. I love me.


P.S. I get my oils and vinegars from a local shop called Olive Creations which is my idea of an adult version of the best candy shop in the world. I got this strawberry balsamic vinegar there which is perfect in summer salads, they have peach too. I got a maple balsamic vinegar during the fall season which I drizzled on ham and sweet potato casserole alike. I always have their basic olive oil on hand for salad dressings as well as infused oils like garlic, rosemary, lemon (for fish) and several others. I never knew how rancid store bought olive oil was or how sickly sweet and fake balsamic vinegars were until I happened upon the real thing.












This salad was the star at our dinner table tonight but it's really a tribute to Independence Day, Picnics, family and living life simply and gratefully. I'm so thrilled to be a part of the Sunday Supper Movement and all that it stands for. A big, virtual hug to Jane at Jane's Adventures in Dinner who is gracious enough to host this weeks Sunday Supper in honor of Independence Day and celebrating with our loved ones picnic style.









TIME     10 MINUTES           SERVES     10 as an appetizer


You Will Need


1 cantaloupe melon, cut into small square (or cute flower shapes :)
1 honeydew melon, cut into small square (or cute flower shapes :)
4 slices of prosciutto cut very thin by your deli counter person
4 big handfuls of baby arugula (much less bitter than regular arugula)
1/2 cup of red onion sliced thinly
drizzle with strawberry balsamic vinegar









Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our href="
http://pinterest.com/thesundaysupper/sundaysupper/">#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: href="http://sundaysuppermovement.com/forums/">Sunday Supper Movement.



Sunday Supper Movement







Enough Picnic Inspiration to last you a hundred picnics! Check out these talented bloggers for some perfect picnic food.





Here's the html:

Beverages
Appetizers
Mains
Sides
Salads
Sandwiches and Wraps
Sweets
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Bikini Contest Preparation // One Week Out!

Hi friends!  If you're reading this, you may have stuck with me from the very beginning when I started training for this NPC Bikini Competition.  Thank you so much!  I have felt the support and it has encouraged me all the way to this point- with just one week to go.  I've mentioned before on my Facebook page and Instagram that I often read my Instagram comments and respond while I'm doing cardio.  I can't tell you how much it helps to feel like people are rooting for you.  The day of the contest, the women may look all glammed up, but most of the time, we are stinky, sweaty messes, always in workout clothes without hair and makeup done.  I have to say that one of my most favorite times of the day is AFTER working out when I get to take a long, hot shower and get all fresh and clean.  When you aren't getting lost in the comfort/joy of food and eating, you are forced to find pleasure in other things.  I'm still enjoying my coffee (so much) and have a new appreciation for showers! :)  

I started deliberately trying to get in shape in February 2014 and started working with my trainer (John Sherman) at the end of March 2014.  We will have trained together for 15 weeks next week to get ready for this competition.   You get to know someone when you're spending that much time with them and I've become really fond of him and can say we're friends now.  I also respect his experience and training style.  He is an IFBB professional bodybuilder (competing for over 25 years) and has made quite a name for himself in the fitness arena, but you'd never know it by meeting him.  He's so humble and never one to draw attention to himself.  I've never even seen him in shorts (he always wears pants). I think he doesn't want to "show off" or have people make a big deal about the size of his legs.   He trains people locally in Houston, but also offers online training and meal plans.  You can connect with him via email: johnjsherman@sbcglobal.net  (I asked and he said I could give you his email address).  My previous trainer from a few years ago recommended him to me.  He trained her for the fitness competition that she won. 

The gym we train at is small and full of people of all ages, shapes, sizes, and ethnicities.  It's mostly people working out with trainers and since I've been going almost every weekday, I've come to know most of the people there.  The sense of community and comradery is great.  We "eye" each other knowingly with exhaustion while under the supervision of our trainers.  Some of them are training for competitions also, so we'll keep up with whose contest is coming up next and hand out well-deserved compliments.  My friend (who just turned 50!) is training with another trainer there for her first bikini competition in late July.   I was intimidated by this gym when I first started going (it felt so "hard core"), but over time, I've become comfortable there and it almost feels like my home away from home.     

By now, my diet and exercise are the norm for me, so it's really not all that hard to stick to my diet. I've found food that I like to eat and that makes my days much better.  Of course, I have typical cravings like anyone else, but I know that in just a week, I can (guilt-free) eat whatever I want.  High on the list of "whatever I want" is Mexican food, pizza, ice cream, brownies, cookies - all the dessert stuff.  My husband has joined me in my meal plan this last month (God bless him!) and that's makes it so much easier because I don't have to make something different for him.  He's lost 11 pounds! 

Lots of logistical things are falling into place.  I have my bikini and I love it!  I had it made at Stakked Couture and it came out beautifully.  It's turquoise with aquamarine crystals and rhinestone connectors.   They were great to work with and helped talk me off the ledge when I first tried it on and was saying, "It doesn't fit, it's too small!!!!" They tried to console me, "Everyone says that at first until they get used to it."  But, really, those bottoms, yikes!!!  

  • I also bought two rhinestone bracelets and a pair of dangly earrings, as well as my clear heels.  
  • I booked my spray tan (2 applications) with ProTan, the official tanning company for the contest.
  • I booked my hair and makeup too.  That's a relief!  I'm going with the artists assigned to the show.  I was relieved to hear they are only taking a limited number of appointments (10-12 women) because I didn't want to be rushed through. 
  • Hotel is reserved.  

I still need to:
  • Figure out what meals I need to pack, grocery shop, make sure I have a cooler to bring food in.
  • Pack clothing, hair tools and makeup (just in case).
This week, I'll just be working out Monday, Tuesday, and Wednesday and "resting" Thursday and Friday.  So far, my diet hasn't changed.  I think it changes on Wednesday, so I'll let you know. 

The show is on Saturday (July 5, 2015).  Pre-judging (where they score the contestants) happens in the morning and then you get a break and come back for the night show around 5pm, I think.  I still need the exact schedule.  The night show can last until 10, 11 pm though.  I was really hoping to go to a Mexican restaurant after the contest, but I'm afraid they'll all be closed by the time we finish!

I'll be posting pics to Instagram if you want to follow along next weekend.  I'd love to hear from you! I'm sure I'll be a ball of nerves.  

Oh, P.S. I took your advice and made an appointment to get my body fat measured at the Bod Pod because I'm really curious to see what it is.  I'm not sure how accurate the calipers we've been using are.  My appointment is this week, so I'll report back soon on the experience.  :) 







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Sunday, June 28, 2015

Saucy Mamma! Hawaiian Grilled Chicken-Pineapple Sandwiches with Home Made Terryaki Sauce

























It's only a few weeks into Summer and already unbearably hot outside here in Phoenix. I have officially sworn off cooking or baking until October.... at least. Might as well unplug my stove. I'm done. I am however, o.k. with sending my dear husband outside to BBQ something wonderful for dinner. Hey, I'll put everything all together, all he has to do is stand there by the fire and look manly with a large pick fork and cold beer in hand. We have a nice pool that he can jump into any time he starts to scorch and feel a heat stroke coming on. Cush job right?


4th of July is coming up very soon. This Hawaiian Pineapple BBQ sandwich is my idea of a perfect backyard celebration. When paired with Grilled Corn on the cob, Watermelon Boats, Coconut-Berry Cake and Cherry Lime Aid Slushies next to the pool I'm in heaven!




Believe it or not, when asked what the fam would like to BBQ for special occasions the majority vote is always for these Hawaiian Chicken sandwiches. Maybe it's due in part to the fact that grilling steaks scares me. They never turn out good, let alone to die for. When you splurge and spend the money for high end steaks you expect them to be perfect, not fatty and grisly and either under or over cooked. I can see the raised, confused eyebrows now. Don't judge. We just don't eat read meat very often... at all. So we are far from being savvy on the grilling technique used to master a perfect steak. Not that my husband and teenage son wouldn't like engorge themselves in humongous carnivorous slabs of meat on a daily basis but I'm more than fine without.


 I'm all about the grilled veggies and home made sauces and the sides that go along with the barbecuing experience.

When at the grocery store, it's all that I can do to refrain from stopping people who have jarred marinades and sauces in their cart and shaking some sense into them. That stuff is just gross, full of sugar, preservatives and additives not to mention expensive. I don't get it. Why do people insist that making their own salad dressing and marinades is a difficult thing.  It's just not I tell you. You can make a very quick and delicious marinade for chicken, fish or veggies with just 3-4 ingredients that most people have in their pantry anyway. 


Any combination of ketchup, brown mustard, soy sauce, terryaki, brown sugar, onion, garlic, cornstarch, horse radish, juice, ginger or grill seasoning can be cooked down into a fabulously simple grill sauce. Think of how many batches of sauce you can get out of these pantry staples for the price of one pre-made jar of BBQ sauce. Experiment and use whatever you have on hand. Even just a simple mixture of ketchup, brown mustard, a pinch of brown sugar and soy sauce would be delicious.







Freshly grated ginger really adds a zingy punch to the sauce.






















YIELDS  2 1/2 CUPS       TIME   20 MINUTES

Terryaki Sauce:

1 cup unsweetened pineapple juice
1/4 cup peanut, avocado, coconut or vegetable oil
1/3 cup soy sauce (preferably *Organic Tamari)
1/2 cup molasses 
1 teaspoon ground ginger (use 1 tablespoon freshly grated ginger if you have some) 
1 tablespoons cornstarch
1-2 tablespoon Raw (turbinado) sugar or brown sugar
2-3 cloves garlic, minced
1 tablespoon dried onion flakes
Sesame seeds for garnish
Optional: Thai Chili Pepper Sauce to bring some heat. Bring it.



Putting it all together:

In a small bowl whisk together corn starch with pineapple juice, set aside. Combine all remaining ingredients except Tamari soy sauce. Bring to a gentle boil while whisking. Lower heat and simmer for 15 minutes whisking occasionally. Remove from heat, add Tamari and let cool slightly then pour into a large plastic bag to coat chicken. Reserve 1 1/2 cups for spooning over done chicken. Lay the bag of marinated chicken on a large plate so sauce covers it and refrigerate for at least 1 hour, preferably 2-3 hours.


*Tip:  
I pound my thawed chicken breasts with a rolling pin while they are in the zip lock bag to make
them large enough to fit a bun and to cook faster and evenly.







Other simple sides to make this 4th of July


Grilled Corn on the Cob with Chile Butter


Watermelon Boats with Blueberries and Fresh Coconut
Cherry Lime Aide Slushies



GF Coconut-Berry Patriotic Cake recipe here
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Friday, June 26, 2015

Flour Less Chocolate {Garbanzo Bean} Cake

Today was a great day.... in a completely and utterly exhausting sort of way. In fact, if I had time to think about it, most every day seems to end up that way. Especially lately, the kids are out of school for the summer and it is hot here, damn HOT. The poor little bugs are cooped up in the house most of the day unless they are swimming or I can come up with somewhere cheap, cool and fun to take them. Also,  I've been working more than usual at the hospital because people are on vacation and want the surgery that they've been putting off for months or years done N.O.W. All of a sudden everything is an emergency. This means less time to get every day things done and even less time to entertain the kids.


4 very hot, extremely bored, cooped up kids   =   NOTHING GOOD.   Complete madness I tell you.



It also makes for one  very  scatter brained and irritated mommy.


*Cue me to enter the picture with my unkempt hair and unpainted toe nails dragging my tired,  out-of-shape-B.U.T.T.  into the embarrassingly neglected house. 



Case and point:

I made this cake weeks ago for a friend of mines birthday who has a severe gluten intolerance and have been trying since then in vain to get a post and recipe up on my blog. I've sat down at least 9 times this evening alone trying to edit pictures and write something articulate and witty or  at least  legible and coherent and am quickly coming to the conclusion that smart, funny and easy are things of the past for me. Replaced with loud, messy and bewildered.



Flour- Less Chocolate Garbanzo Bean Cake






Like I said, at least it was a good day. We went to the MIM (Musical Instrument Museum) in Phoenix and had an amazing time! It was far more beautiful and grand than I thought it would be. I could definitely spend my summer there. Even the little ones had a good time and enjoyed listening to all of the different music from around the world.




Mona Claire enjoying a musical selection from Germany and the costumes from Africa.








Most flour less cakes have an exorbitant amount of eggs in them which is fine in moderation I suppose but wanted a healthier option for an every day sort of cake. I searched high and low and found this recipe which sounded too good to be true but in fact was perfect. I love garbanzo beans and all of their healthy benefits but in a cake?  I chose not to tell that tid bit of information to my unsuspecting co-workers. 





Ingredients 
  • 1 1/2 cups semisweet chocolate chips
  • 1 (19 ounce) can garbanzo beans, rinsed and drained
  • 4 eggs
  • 1 teaspoon real vanilla
  • 3/4 cup turbinado sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon confectioners' sugar for dusting



Directions 
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.







Be Merry and EAT CAKE!








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Protein Packed Banana Sunflower Cookies gluten and sugar free



My baby is going to be 4 years old in a few weeks. I suppose that means I can officially no longer use the excuse that I am still trying to loose the baby fat. What's that you say? Most people say it only takes 6 months to a year at most to lose the weight after having a baby. Well then, I guess I better find another excuse for hanging onto the chubs like being almost 40=slow metabolism, being constantly busy with 4 kids and work.......

Alright, alright. Excuses suck and they don't create results so I'll  just have to suck it up and take matters into my own hands. Step it up a notch. Or two.













My chubby tummy is really starting to get on my nerves. The chubs have gots to go! I have been telling myself for almost 4 years, since aforementioned baby numero 4 that I will not buy new clothes until I lose at least 20lbs. 30 would be super.

The fact that my wardrobe is seriously out of style should tell you something. It's been way too long just waiting for the weight to come off. After I had my first 3 children I worked out once and a while, a few times a week usually hiking or playing tennis and sometimes home workouts when it was too hot outside. The wight came off fairly easily. So what happened after baby #4? This belly won't budge!


Taking matters into my own hands I decided to join a workout program along with a month of Shakeology with my long time fellow blogger and inspirational friend Jen aka The Fit Housewife.
I'm so excited to get started! My package should be on the doorstep any day now and I'll be on a 90 kick ass jump start to the new me with Chalean Extreme.


Getting motivated to workout isn't easy for me. Usually I have to tell myself to at the very least do a Yoga or 20 minutes of Pilates and after I do I'm energized and ready to kick it into gear with a tougher workout. Cute new workout clothes also are a great motivator so when Marni from ZUMBA Fitness offered to send me some of their new apparel I was more than happy to check it out.



I recieved this cute tank top which I loved! It wans't clingy which helps hide the tummy while I try to get rid of it. I really liked how airy it was, I hate when my clothes stay wet when I sweat. 






These sports bras would look great under their open back tanks!




 I like the sassy edgy quality of Zumba's line of comfortable workout clothes. 











Sporting my cute, new workout clothes and stocked with these healthy,
 protein packed pre-workout cookies I'm ready to get my cardio on!






These banana sunflower cookies taste like banana bread, my favorite!
Sweetened with a touch of honey and a handful of shredded coconut and made with
good for you gluten free flours minus the starch. I'm in love.




 



Oil free, butter free, refined sugar free, grain free. These still tasted wonderful. They have a cake like texture and the sunflower seeds added just the right amount of texture and heartiness, not to mention tons of beneficial vitamins and protein.




PREP TIME    10 MIN   
BAKE TIME    10 MIN
YIELDS    16-20 COOKIES 

Ingredients


3 ripe bananas

1/2 cup plain, fat free yogurt (or sugar free applesauce)
1/4 cup honey preferably local Organic, aides w allergies (eye it)
1/4 cup shredded, unsweetened coconut (or more honey)
1 cup spelt flour
1 cup buckwheat flour (or almond flour)
1 cup shelled, unsalted sunflower seeds
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon iodized salt



Directions

Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

In a large bowl, use an electric mixer on medium speed to cream together the bananas, yogurt and honey for 1 minute.

In a separate bowl, mix the flour with the sunflower seeds, baking powder, and baking soda. Add the flour mixture to the banana mixture along with coconut. Mix thoroughly to combine. 
Drop rounded tablespoons of the dough onto the baking sheet, placing them about 2" apart. Bake for 10-12 minutes, or until the edges are golden brown.







Sunflower seeds are an excellent source of Vitamin E, the body's primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals which can reduce the
symptoms of asthma, osteoarthritis and rheumatoid arthritis, conditions where
free radicals and inflammation play a big role.
The minerals and vitamins in sunflower seeds also can greatly help reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke.





Sources
The World's Healthiest Foods




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Thursday, June 25, 2015

The Ultimate Summer { #fourthofJuly } Roundup.




from beach totes and sunglasses to picnic treats and beach games, I gotcha covered.






My must have summer {4th of July} Picks!






These colorful Wow Rackets are just the thing for outdoor fun! They make a   booming  noise whenever they hit the included ball or birdie, they're just the thing for noisy, far-flung fun.

 










This  Cherry Red Retro Cooler  is not only  obviously  awesome and unique but will be the envy of all of your guests. 











My  l.o.v.e. / obsession for all things retro and vintage means this picnic basket  stole my heart. Reminiscent of 1950's popular originals and updated with a fresh fruit design. Its chic retro appeal is the perfect companion for picnics or other outdoor events, with solid wood handles that fold down for easy carrying, plenty of storage space and a durable metal construction. 


Did I mention it's under $15?!!










You can't officially have a lazy summer day without a hammock. Don't have trees to hang one from? Me neither.  No worries, this beautiful hammock swings on a gorgeously crafted Cypress wood stand.


snooze  worthy. 









Escape to your favorite summer getaway with  this Sand Dollar Bracelet, handmade from sand gathered from your choice of one of 1,800 picturesque world beaches.  I love the clean, simpleness  of this bracelet. 












And how about some FREEBIES?  I thought so. 





and




this collection of free Fourth of July Fonts.










this DIY no Sew Beach Tote.    loveliness that even I can create!










Fashion. 


As far as fashion goes, I'd like to say I'm comfortably stylish when I'm not wearing hospital acquired scrubs or {mommy required} yoga pants.  Maxi skirts, tank tops, chunky jewelry involving and centering around turquoise and other stones and thin, not to loose sweaters are my go to weekend outfits.












and this








and also this












I'm Currently Coveting these Tom Ford Sunglasses which have been spotted on   (like I care)  Jennifer Aniston, Anne Hathaway, Charlize Theron (girl crush), Brad Pitt and Anjelina Jolie.
   I just think they're   Ho   capitol  T.








and last but not least....  the food, glorious food.

Summer foods have always been a favorite of mine, I think probably because they involve a lot of Popsicles, fruit and Popsicles. All of which I prefer to eat by the pool or on a beach chair with a floppy hat.





P.S. Big floppy hats and sunglasses required.












Picnic  Worthy Garden Pasta Salad  and  Fresh Fruit Kabobs.


























Cute factor.  Hand Made Wooden Utensils and Patriotic Paper Straws.












This set of 4 Stars and Stripes Napkins to add a bit of retro flare to your picnic table. and an  oversized, monogramed picnic blanket to snuggle on.














Lastly,


The splurge worthy, in the name of  Patriotism.... of course.  Strawberry-Blueberry Cheesecake Trifles. and these cute  Fire Works Cookies (with easy tutorial).



















































and so, so  much more.............



wishing you a very relaxing summer my friends!






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