Feeling Fabulous Friday

Today feels like an especially fabulous Friday and I wanted to share that with you.  I have been so blessed with busyness that making videos has taken a backseat…but…drum roll…I finished work early today and busted my backside to put a workout and In Your Face MOTIVATION video together…with a little flub in the beginning…but oh well…let’s see if you catch it.  Today is all about feeling fabulous and really appreciating the life that I have.   Truly, it is all about being happy right where I am…not wanting for more or wishing I had this or that materially…because that is not the meaningful stuff in my journey called life. 

Think about feeling fabulous, feeling healthy, feeling happy….I strive for that every day, every moment.  Is it realistic that I will have this all the time…well of course not…but I choose to be positive, surround myself with people who grow me in positive ways, and lean on my faith in God.  Life is really too short not to strive for QUALITY in everything that I do, think and feel.  Quality workouts, food, relationships, time…and my list can go on and on…do you get my picture?  In fact, I believe in quality over quantity…am I going to pound out 20 biceps curls in poor form…well…NO…but slow, controlled QUALITY movement…now that is what I am talking about.  I often say that “Nothing Good Happens Fast” and it is so true for many things in life.  Successful weight loss, lean mass gain, healing through injury, recovery from childbirth are all examples of things that take time.  I will be writing more about that in another Blog post.

Getting back to this moment and feeling great on this Friday…I have been able to do so much that has made me feel accomplished… working with my fabulous clients, getting some domestic engineering done and making a video for you…Woo Hoo…I FEEL GOOD!  I am only one, but I WILL DO whatever I can to help as many as I can to adapt a healthy lifestyle, and I do have a plan for this Blog which I have explained on my DONATION page.  I am patient however, and when the time is right and ready, it will happen…that is called FAITH and believe me…I am full of that.  I wish YOU the best of health on this beautiful Friday, and thanks for all your support, feedback, and sharing of your success stories…YEAH!  

 

 

IN YOUR FACE MOTIVATIONS

 

For a Limited Time Only, enjoy my Stay Healthy Nutrition Guide as a Free Gift to YOU with a $10 donation to support Stay Healthy Fitness, YOU, your health and happiness. Thank you all for the many MOTIVATIONAL comments, notes of appreciation, and emails sent to me through all my online mediums.  I read and respond to each and every one and hearing that I have helped YOU is YOUR gift to me.  Many Blessings to YOU and Stay Healthy! 

 

 

Historic Spot in Nevada with my Hubby

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding! 

Have a Fabulous Week!

Stay Healthy!

Darla;)

 

 

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.

Chocolate Hazelnut Chia Seed Pudding

I'm usually not hungry at all first thing in the morning, especially when I have to wake up at 5:00 a.m. for work. You'd think I'd be used to it after 15 years of waking up at the crack of dawn to get to work and getting up with the kids, but my body, more specifically my brain are still in snooze mode until around 10:00 a.m. 

So the last thing I want to do is add to my fragile state by trying to make breakfast for myself and 4 children.

In an effort to stay away from boxed cereal I have come up with a few breakfasts that require little or no effort.

This pudding falls into the zero effort category. It has just 3 ingredients and you simply chill it over night (or for at least 4 hours) and wake up to a chocolate pudding for breakfast! Nice huh? 

What are Chia Seeds?

Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. 

Chia is very rich in omega-3 fatty acids, even more so than flax seeds.  And, unlike flax,  they do not have to be ground to make their nutrients available to the body.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, copper, iron, niacin, and zinc just to name a few.

When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

You can use any liquid you like for this pudding, some suggestions are:  almond milk, rice milk,  coconut milk and hemp milk. I have been staying away from soy milk because it is a GMO and some research suggests it may have harmful effects on your body and your hormones.

To make the pudding: 

Mix together 2 cups chocolate hazelnut milk with 1/2 cup chia seeds. Drizzle in about 3 tablespoons honey, preferably local, Organic honey. 

Let sit at room temperature for 5-10 minutes then refrigerate over night. 

You could probably eat this in as little as 1 hour after mixing buy I find that I like the consistency better after at least 6 hours.

You could definitely have this chocolate hazelnut pudding as a dessert but I suggest adding a bit more honey. Also, since chia seed is so high in protein I like this for a breakfast treat. The consistancy of this pudding is very similar to tapioca but without all the sugar.

Please head over to Mom on Time Out and vote for my recipe!

This post is linked to:

Iron Chef Mom: Chocolate Edition
Tasty Tuesdays
Just another Meatless Monday







sources:

Dr. Weil dot com

HAVING A MOM MOMENT

I LOVE BEING A MOM

I sit here as a mother who has  just watched her oldest son get married and I am in awe of where I am in life…not in an unhealthy way, but just in a WOW way.   I see the cycle of life being repeated in my children, every single one of them, and sometimes I am filled with disbelief of how fast the time has gone, the ages of my children, and the lives they now live, and finally… where I am…WOW!  I can still remember when my parents were my age and going through what I just experienced…can you relate? 

In a couple of years I will be 50 years young and wiser for the journey, but holy moly, I blinked my eyes and time traveled to “now” in an instant…so it seems.  I try to explain this phenomenon to my kids and they are not getting it just yet…but they soon will as their lives are becoming filled with the responsibility of adult life…marriage, work, college, financial obligations, etc.  This is a time of reflection for me as my very emotional “Mom Moment” took place watching my son get married…I hung on every word that was said, visually photographed their faces, every look, laugh, tear in that moment and sat there so full of being overwhelmed with gut wrenching feelings…happiness, sadness, joy, pride…everything all wrapped into one emotional package that required lots of tissue to the rescue. 

 

 

Each moment seems like it will last forever, but I am here to tell you…NOT…and I am sure many of you share in this feeling and knowledge.  I am now in a different stage of “Mom” and although I absolutely love where I am…it can feel weird.  I can still remember when my kids were small as if it were yesterday, and when they walk through the door now, I am looking at beautiful people capable of self sufficiency, intellectual conversation, and I am thankful that much of taking care of myself through fitness and nutrition  has rubbed off on them…and I think…WOW…that fabulous person came out of me…not to be gross or anything by saying that…but I am blown away by the adult who is also my child…I hope that makes sense.  The time I spend with them is much different, still full of love and hugs, but very much “adult” in our sharing.  

WOW... My Adult Kids

  

In my journey of Momhood I have transitioned through many phases, learned so much, loved so dearly, and pained through moments of difficult times.  I would have to say that being a mother has been one of the biggest successes of my life and probably one of the most important roles I have played and still play.  Marrying my best friend and husband, Don…I have gained 2 more adult children and with both our sons now married, I have 2 beautiful daughter-in-laws, in addition to our first grandchild last year.  Needless to say, I am one proud MAMA and Nana.

OUR FAMILY

 

What does my “Mom Moment” have to do with maintaining healthy ME…I say it speaks volumes of who I am as a healthy person, a woman who places value and priority where it should be, and always does her best to live as a healthy example to all of my children…even if I get called “Dr. Phil” or something funny like that when I put on the therapist hat.  Balance is important to living a healthy life, and taking care of myself through living a healthy life along my Mom journey has made a difference in the lives of my children who now implement healthy lifestyles for themselves.  It has been such an honor and privilege to watch my children grow into beautiful adults and my Momhood journey still continues as I now add the phase of grandmother…and you know…I feel pretty blessed to be able to feel like a kid, play like a kid, and enjoy every moment in this life looking forward to the next great event that will send me needing a box of tissue… I AM READY!

I dedicate this Blog to my Beautiful son, Eli and new bride Hayley.  I look forward to being a part of your lives as husband and wife, and continuing my journey as Mom to you both.  Here is to YOU, your marriage and may God bless you as you begin your journey together.  Love you~

 

Photo Credit : JenStewart Photography

IN YOUR FACE MOTIVATIONS

Don't Forget to Check Out the In My Kitchen Page for New Recipes

 Quinoa Stuffed Peppers

For a Limited Time Only, enjoy my Stay Healthy Nutrition Guide as a Free Gift to YOU with a $10 donation to support Stay Healthy Fitness, YOU, your health and happiness. Thank you all for the many MOTIVATIONAL comments, notes of appreciation, and emails sent to me through all my online mediums.  I read and respond to each and every one and hearing that I have helped YOU is YOUR gift to me.  Many Blessings to YOU and Stay Healthy! 

 

Me and My Fabulous Mom

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding! 

Have a Fabulous Week!

Stay Healthy!

Darla;)

 

Making and Storing Herbed Butter and Italian Stuffed Portobello Pizzas

Fresh herbs aren't easy to find or grow year round, even here in  the desert. It gets so hot here during the
summer that even the cactus start to look like they are going to give up and melt away by the end of August. It's difficult for me and my lack of a green thumb to keep plants alive indoors for any extended period of time, even ones as hardy as most herbs are. Right now is the time to plant many herbs and greens here in the Arizona desert even though the gardening season is coming to an end in most other regions.  Just one more reason I love the Fall.







So since I adore cooking with my  fresh  herbs I needed to find a way to preserve them a bit longer. One way is by simply dropping a small handful of fresh herbs into a small bottle of olive oil and using as a salad dressing. Another way to keep fresh herbs around for cooking is by chopping them up and mixing them into softened butter and refrigerating or freezing for future use.


So make a big batch of fresh and  creamy  herbed butter and freeze in ice cube trays and you will have little herb balls of joy to throw into your saute pan whenever you want a fresh pop to your dish.

Make this herbed butter now and it would be perfect for a quick baste on your 

Thanksgiving turkey, potatoes and other side dishes.

Start with fresh, creamy salted Organic butter. The salt will help preserve your herbs.

 Let it sit on the counter for an hour or so until it softens.

Choose any selection of your favorite herbs. I went with an Italian theme this time.

In the bowl of your small food processor, combine softened butter and herbs. You can mix them up or just add one herb to each small batch of butter.

Pulse the butter until its smooth and creamy.

Using a small spoon, fill an ice cube tray with your herbed butter.  I used small ice cube trays which hold about 1 teaspoon of butter. Then larger ice cube trays hold about a tablespoon. Cover with wax paper and freeze. If you are not going to use the butter within a short period of time I suggest taking the butter out of the freezer after a few hours and popping the frozen butter cubes into a freezer safe bag. They should keep in the freezer for months and in the fridge for several weeks.

When you are ready to use your butter simply add one of the cubes to your pan or baking dish and watch as the aromatic butter turns golden brown.

Fresh herbs really made this thinly sliced squash so aromatic and delicious. 

For a different and healthy version of Friday Pizza night I made these stuffed baby portobello pizzas. Even the kids loved them since the were stuffed with Italian sausage two kinds of cheeses and fresh pizza sauce.

Use a wet cloth to clean your mushrooms. Don't rinse under the sink since mushrooms are like sponges and will absorb all of the water and become soggy while baking.

Using your fingers, pop out the stems.

I used a sweet Italian sausage for the kids but we prefer spicy Italian sausage. Simply brown the sausage in a skilled and spoon into your carved out mushrooms. Spoon on pizza sauce and sprinkle Italian cheeses such as mozzarella and Parmesan.

I use my baking stone which I looveee! It keeps oil locked in the pours of the stone so I don't need to brush my mushrooms with any additional oil. If you don't have one brush the tops of your mushrooms with a bit of oil. Put into a pre-heated oven at 400F. and bake for 20-25 minutes until the cheese is golden brown.

Serve these healthy little pizzas with your sauteed  Italian squash and enjoy your weekend!

This post is linked to:

Tasty Tuesdays