Monday, August 5, 2013

Take that.

When I was pregnant the doctor gave Josh 6-8 months to live.

Jackson is 9 months old today.

And there are "no signs of residual or new tumor"

Suck it, cancer!

Friday, June 7, 2013

That moment when...

That moment when's 3:30 am and smelling his hair is more important than sleep. He is fed and burped and rocked back to sleep and I realize that in the not so distant future he will be a wiggling toddler and rather than rest so easily, so comfortably, so contentedly on my shoulder , he'll want to climb down and pull away and explore a world outside of mommas arms. What's one more minute? I'm already up :-)

Sunday, April 28, 2013

Quinoa, Black Bean, and Corn Tacos

These are not as complicated as they sound, and soooo good!! Quinoa is incredibly healthy, too!  I'll never eat tacos or nachos another way!  We ate them over tortilla chips.

Quinoa, Black Bean and Corn Tacos
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 - 8 servings
  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 1/4 cups vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
  • Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes
  • hot sauce
  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price

Florida Fish Cakes - The Fit Cook - Healthy Recipes - Skinny Recipes

Florida Fish Cakes - The Fit Cook - Healthy Recipes - Skinny Recipes

This is a good, healthy recipe.  I used salmon, but  you can use any kind of fish, next time I'll be using crab because we really like crab!   I made these for dinner tonight with a side of grilled zuchinni and potatoes tossed with evoo and cajun seasoning. Yum!

Tuesday, April 9, 2013

*Recipe disclaimer*

I didn't invent any of these recipes, but This isn't Pinterest. I'm not just posting random stuff here that looks good. All recipes have been cooked And taste tested by me :-) and fall into AT LEAST one of these categories :
Sinfully delicious. Super healthy. cheap.
So let me know if you try any and how it turned out for you!

Thursday, March 21, 2013

Peanut butter fruit dip - RECIPE

Stir together equal parts peanut butter and nonfat plain Greek yogurt.

I like dipping bananas and apples in peanut butter. This just adds some protein and calcium in place of fat, and it gives it a whipped texture.

Low fat veggie dip - RECIPE

This is a healthy alternative to regular ranch dressing or ranch dip.

Mix together approximately 1 cup of nonfat Greek yogurt with one packet of dry ranch dressing mix.

So simple and thick and yummy and without all that saturated fat!

We dip broccoli, carrots, celery, red green or yellow peppers, and cucumbers .