Monster Eyeballs! {Purple Berry Macaroons}

Happy Halloween peeps! Everyone knows that Halloween means you're in for a sugar overload. If your a mom you know that the entire month of October means sugar overload central, prepare the insulin for a diabetic coma any second sort of situation. Seriously. I volunteered at my 3rd graders Halloween party (still amazed someone hasn't petitioned, rallied and picketed that it be renamed "Fall Harvest Festivities Celebrations") and the amount of cookies, cupcakes, candies, fruit punch and crackers that were involved made me cringe.






Why people? Why must Halloween be associated with buckets or pillowcases full of sugar? Every year I struggle with either not passing out anything at all (which I just can't bring myself to do) or handing out prizes and toys which I tried one year and got egged for the trouble. Damn teenagers.


Which coincidentally brings me to cookies. Obviously. Am I a hypocrite? Possibly, but I'm talking macaroons people. Yes, coconut is a sugar, natural or not. I've debated this to death and am standing my ground that...

a. Yes, sugar is sugar but all things in moderation.
b. Not all sugar is created equal, natural is better than processed.
and
c. I like coconut so who gives a crap.

 Creepy, [naturally] sweetened cookies. 

Berries + Coconut + Bananas & Chocolate = ?

Deliciously spooky monster eyeballs of course! Frieking out your little ones is just an added bonus.

These come together in minutes, literally. Confession: I am not the worlds greatest baker. Anything involving sifting, fluffing, or basically measuring precisely quite frankly puts me off. 

These macaroons I made with ease with the help of my 4 year old, who oddly enough 'loooooveees' to bake.

You could use marshmallows which honestly would probably hold their shape and color better than these bananas did but I wasn't going for show quality here. 

I used a bigger, restaurant type straw to punch holes in the center of the bananas so that the

chocolate pieces would stay put. I used chocolate covered Acai berries to put in the middle but

any type of small chocolate candy will work.

Recipe from Leanne at Healthful Pursuit

PREP TIME 15 MINUTES      BAKE TIME    30 MINUTES      YIELDS    24 COOKIES

Ingredients 

2 teaspoon freshly ground chia seeds3 tablespoons water1 cup frozen mixed berries1 tablespoon honey½ teaspoon pure vanilla extract
1½ cups shredded unsweetened coconut1 banana, sliced with holes punched into the middle of each slicechocolate covered Acai berries or other chocolate pieces 

Instructions 

1. Combine chia and water in a small dish and set aside.

1. Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

1. Add mixed berries, honey, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.

1. Add chia mixture. Add coconut and mix with a spoon until it’s completely coated.

1. Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.

1. Bake in the oven for 15-20 minutes.

1. Remove from the oven and place banana and chocolate piece on top.

1. Return to the oven and cook for 2-3 minutes. 

1. Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.

Apple Cider & Pomegranate Popsicles {and a Give Away}

These naturally sweetened popsicles are a perfect early fall treat. We are loving the cooler weather here in The Valley of the Sun (by cooler I mean in the 90's) and sitting out on the back patio with one of these popsicles is a special after school treat for the boys. Little miss thinks that "Popsicles are the World's greatest of all foods ever!" I'll have to agree with her on this one.

With the overload of sweets and candy that seem to be everywhere in late October I am especially happy to give these to my kiddos for a special treat. Apple cider and pomegranate have lots of vitamins and antioxidants to fuel the bod.

I really loved the combination of sweet, spiced apple cider and 

mouth puckering tart pomegranate in these.

Zoko sent me one of their pop makers to trial and I gotta say, I'm very impressed! Not only can you pour just about any combination of flavors and ingredients in the Zoku including yogurts, fresh fruit and nuts and have a cold, sweet treat in less than 10 minutes but they don't come out freezer burned and rock hard like the popsicles I've made in the past. Totally cool.... get it....cool?  O.K. fine 80's humor aside these popsicles rock! ;}

Love the cute, modern design! What color would you choose?

Next on my list? Chocolate pops! Thanks goodness these freeze super fast for those last minute chocolate emergencies!

photo source: Kid Crave

You Will Need

1 cup vanilla almond milk (helps the pops to not be like an ice cube in texture)
1 cup apple cider
2 tablespoons real maple syrup (not the artificially flavored kind)
1/2 teaspoon real vanilla
dash of cinnamon
1/2 cup pomegranate juice

Pour the pomegranate into the Zoku maker and let sit 5-6 minutes
Blend the remaining ingredients in a blender till combined.
Using a small funnel, pour the apple mixture into the Zoku, on top of the now frozen pomegranate juice.
Wait another 5-6 minutes and watch as they freeze in front of your eyes on your countertop!

Give Away is for 1 triple Zoku pop maker (they also come in single and duo) in the color of your choice, a $49.95 value.
Winners must live in USA or Canada





a Rafflecopter giveaway

Healthy Pumpkin Quinoa Cookies

I am pretty sure that I was an extremely well mannered and very grateful child. I know that I  NEVER traded my lovingly packed brown sack lunch which was made up of either  PB&J or Spam sandwiches, yes Spam, and crudités for unhealthy, sugar laden treats like Ding Dongs (which were gloriously wrapped in tin foil) and Twinkies that the other kids (who's parents obviously didn't love them) sported in their Rainbow Bright lunch boxes. Indeed, I was an unusually thoughtful and agreeable child (not to mention cute and lovable) who never, ever, EVER complained about or threw away her healthy, home made lunches. 

The End. (Nobody who reads this knows my parents right?)

My children, my own flesh and blood are tempting my patience when it comes to eating healthy, home made foods. Yes, I have succumbed to the fact that each of my 4 children go through their phases of not liking one thing or another, never at the same time mind you. And I have relented to the reality that dinner time is more akin to an ugly, major court hearing where I am the judge, lawyer, jury and henchman.  

What manages to get on my very last, frazzled nerve however is that my spawn  children begged and pleaded on their adorable little knees to pleeeease make them lunch because the school lunches were "gross" (can't disagree there). So I did. Again.

And they are complaining about it.

Again.

I roasted a 'pie' pumpkin at 400F for about 40 min. then scooped out the flesh and pureed. Your cookies will be much lighter in color then if you use canned pumpkin. Make sure you poke several holes in you pumpkin before roasting to let out steam! Otherwise it can explode, trust me. :(

 In fact, child numero dos had the nerve to tell me that he "changed his mind, the school lunches weren't so bad after all."  Punk.

I mean I have been making these cute little treats packed lovingly with a love note from Dear ol' Mom.

Pinterest pinners must not have boys.

These pumpkin cookies were a hit with the Spawn, the Kale pesto turkey wraps, not so much. Baby steps. I think I will stick to making these for breakfast cookies and after school snacks. 

Recipe Source:  Healthful Pursuit

YIELDS  24 SMALL COOKIES       PREP TIME  15 MINUTES    BAKE TIME 30 MINUTES

Ingredients: 

• 1 1/2 cup water
• 3/4 cup raw quinoa
• 1 cup (150 grams) all-purpose flour
• 1/2 cup coconut sugar 
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 1/2 cup (130 grams) pureed pumpkin
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 1 egg white 
• 2 tablespoons maple syrup

Directions:

Add quinoa to a fine mesh stainer and rinse well. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Uncover, remove from heat and allow to cool for a few of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Add 1½ cups of the cooked quinoa to the dry ingredients. Stir until combined.Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. Scoop into small balls and place on prepared baking sheet. They will not spread out, so you can keep the cookies close. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Cookies will become firmer as they cool.

IN WITH THE COLD

Enjoying Maui last month

I am such a wimp when it comes to the cold or extreme heat and it calls for creative indoor workout preparation for the long winter months ahead.  There is this motivational poster that says “There is no such thing as bad weather, just soft people”.  Well pull up my socks and call me soft…because I am definitely not one to venture into the cold, sleet, snow, or hail for a walk or WOG (walk/jog).  I am a fair weathered fitness gal and am happy to say that I may be soft on the inside, but my body tells a much different story on the outside without facing the weather extremes.

 

I believe it is just all preference of course when it comes to working out, and I

choose to exercise without battling the elements.  Hats off to those who love all that stuff, and in a way it sounds really cool when I read workout stories that deal with extreme environments.  This gal would literally freeze into some sort of ice crystal mess with aching ears, and numb hands and feet. 

That is one COLD TURKEY!!!

 

 

This means preparing differing indoor workouts because I am all about muscle

confusion and keeping fitness fun.  I am one to get bored doing the same thing too many times and having a plan always works best for accountability and will ensure that I am ready to go.  I enjoy HIIT (High Intensity Interval Training) workouts and can write one of those up in a jiffy.  HIITs are probably my favorite due to covering so many muscle groups very dynamically in a short period of time.  I like to complete at least 30 minutes during a high intensity workout.  Then there are my slower paced cardio, core and stretch days which I really like when my energy is not where it should be, or my muscles are sore and need to recover.  Another fabulous workout that I love to create is a Pyramid, where I select four to five movements and start either at the bottom or top of the pyramid and work the reps up or down depending on how I want to  begin.  This type of workout makes me feel very accomplished, and I am pretty spent at the end.  It can take me a good hour to get through a pyramid that has ten steps to it.  I can’t leave out my circuit training, another great way I enjoy exercise, and utilizing my smith machine or free weights to complete a variety of strength moves that can be focused on all over body or body part selective. 

 

The wonderful thing about exercise is making it my own, and doing the things that I enjoy.  That is so important because if I did not like what I was doing, I would not be coming back for more that is for sure.  The fact that exercise is part of my lifestyle feels good and it is a “want to” for me and although I do understand the importance for my health as a “have to”, I would not feel like ME if I did not challenge my body physically regardless of the health importance.  It is such a gift to be able to exercise and that is how I look at it, and I am not going to let bringing in the cold stop me.  I just adapt, change and create what will work for me during a time that I will miss being outside as much. 

IN YOUR FACE MOTIVATION

 

 

 

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!

Stay Healthy~

Darla

Golden Beet Ragout ~ Italian Inspired Comfort Food

Beets. The infamously dreaded root vegetable. I must admit that I pass them by at the grocer and the farmers market more often than not. Mostly, I think, it's that I'm not sure what to do with the little guys other than pickle them and put them in my salad. 

Thanks to a little contest sponsored by McCormick Gourmet asking that we come up with a recipe using 4 ingredients, one of which is beets I decided to dive in and come up with something different, pleasing to the eye and palatable even for beet haters from way back.

Go me.

Like I mentioned, pickling beets is my favorite way to enjoy this shunned veggie but I decided to try roasting them this time and then throwing them into my ragout at the last minute.

Success.

*post note to self.   Do not cut red beets on your wood cutting board next time. They bleed like a stuck pig and stain like crazy.

In the end, I decided to go with these pretty golden beets for this Ragout. Not only would they not 'bleed' into the rest of the ingredients, which wasn't really a big deal since I was using tomatoes but I could ease the kids into trying them since they looked more like sweet potatoes or squash which they like. 

So as I racked my ever increasingly boggled mind as what to make for this contest, I decided upon a humble ragout. 'Ratatouille' is one of my favorite movies you know. Not only is the little rat cute and can think on his toes but he made this poor man's dish a fashionable meal. 

The contest was to come up with a dish that used 4 ingredients: Beets, Arborio rice {which I can't pronounce to save my life}, balsamic vinegar (yum) and dried rosemary. Then incorporate other ingredients if you so please.

No problemo. 

If you have time, I'd much appreciate if you'd stop by and quickly Pin and/or 'like' my submission. 

Means the world to this simple girl.

SERVES    6       TIME    90 MINUTES      
Ingredients

1 cup dried (or 1 can) of Great Northern Beans (AKA Navy beans)
3 small beets *see notes
1 28 oz. can crushed tomatoes
1 small yellow onion, chopped
3-4 cloves garlic
2 teaspoons dried rosemary
1 teaspoon salt (I use Pink Himalayan)
cracked black pepper to taste1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 cups vegetable broth (preferably organic or home made)
*optional fresh rosemary for garnish

2 cups cooked Arborio rice *see notes 



Putting it all together

Pre-heat oven to 450F. Scrub beets with warm water. Trim the roots and stems off. cover each loosely with foil and place in a baking dish. Bake for 60-90 minutes depending on how big your beets are.
Cook rice according to package directions. See notes for helpful hints on cooking arborio rice.

In a dutch oven or large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-5 minutes till browned. Add garlic, cook 1 more minute reducing heat if necessary. Slowly pour in broth while scraping the bottom of the pot with a wooden spoon to release browned bits (don't be afraid of browning on your pot, it really adds flavor).

Remove beets from oven and let cool. The skins should come off very easily using a blunt knife or spoon. Discard skins. Chop beets into small, bite size pieces.

Add beets, tomatoes, cooked beans, salt, pepper and rosemary. Stir in balsamic vinegar. 

Serve with hot rice.

notes.

Choose beets that are smaller that the size of your fist. The larger they are, the more bitter and "earthy".

Arborio rice is different to prepare than any other rice but it's worth it. Packaged rice should give you instructions but I buy bulk.  If you do as well, bring 1 1/2 cups water & 1 cup rice to a boil while stirring! (I suggest using a wooden spoon as it is non-conductive and less abrasive). Cover and recuce heat to medium. You will need to check the rice about every 3-5 minutes and stir carefully. When the water is not quite all the way absorbed (be careful, you don't want it to completely absorb as you will have sticky, gooey rice) you will slowly add 1 cup more of water and gently stir. Cook over medium heat while continuing to stir every 3-5 minutes, covered, and adding 1 more cup just before the liquid is completley absorbed. Do this 3 times for a total of 3 extra cups of liquid.

You can do this. Yes, it is worth it. Arborio rice is much loved in making risotto and goes marvelously with this ragout.

Ginger-Pear Popsicles

Have you ever heard of Seasonal Affective Disorder 'SAD'? According to the Mayo Clinic it is described as a very real condition which is a type of depression that occurs at the same time every year. Usually symptoms start in the fall and may continue into the winter months, sapping your energy and making you feel moody.

Usually people who are affected with this live in a part of the Country or World where there is less light during the day such as in Washington State or the East Coast here in the States. This being said, my husband is convinced he has SAD. He's not the type of guy to complain or even mention that he not feeling well and has 'jokingly' said he must have SAD when I ask him why he is so sullen lately. The fact that we live in Phoenix, Az., the Valley of the Sun makes it harder to wrap my head around the possibility that a native Zonie can have a condition that is primarily caused by a lack of light. (light therapy usually helps treat this condition).  Maybe a vacation to the Bahamas is in order! I've been feeling a bit moody or as I like to say "hormonally unstable" lately as well. Then again, I'm used to it. ;)

Maybe a V-K isn't possible right now but I'm pretty sure popsicles cheer up most everyone, right?

Who says popsicle season is over? IMHO it's the perfect time for a cold sweet treat especially when all of my favorite flavors are in season like pears, pumpkin and apples. Apple Pie popsicle anyone? Check back on Thursday for the recipe and a chance to win my new favorite toy, the Zoku Pop Maker. This cute little gadget is cord free and can freeze popsicles in about 5 minutes! Shazaaam!

Ginger Pear Popsicles

Simple ingredients: Fresh pears, ginger root, vanilla almond milk and honey.

Did you know that ginger is excellent for calming a sick tummy? If you or your kiddos have an upset tummy give them one of these popsicles, it will help with nausea. I wish I had thought of these

when I had morning sickness for months on end!

My favorite pear to snack on are Bosc's although they are slightly grainy and next time I won't use them in popsicles. As my 8 year old put it "It tastes like you put sand in these."

These are my other favorites:

Bartlett's  are the juiciest pears when eaten raw and, consequently, lose their shape when cooked, turning to pear-sauce quite easily with the briefest exposure to heat. They are perfect for making Pear Butter or any other recipe where you want the pears to fall apart when you cook them.

Anjou  pears have a mild flavor and a firm texture, while still being sweet and juicy.

Bosc  pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft, grainy texture associated with pears. They are easy to recognize by their brownish russet skin, classic pear shape, and heady pear aroma. Use them to make savaory dishes like Pork With Pears and Chiles and Bourbon-Glazed Pears, or in desserts like Upside-Down Pear Cake and Sparkling Pear Sorbet.

Asian  pears are super crunchy - more like crisp apples than other pears. They are great for eating raw, especially when sliced or diced into salads. They are so good raw, in fact, that people rarely cook Asian pears. If you have a glut of them, though, they work wonderfully in tarts and crisps, like this Asian Pear Crisp. 

Ingredients 

3 fresh pears (any kind should work)1 small piece of fresh ginger root (about the size of your thumb)1 cup vanilla almond milk1tablespoon local Organic honey1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon cardamom

Blend all ingredients in blender until smooth, NO ice! I used my Vitamix so I even included the seeds and skins on the pears. Pour the mixture into the Zoku Pop Maker. Set timer for 7 minutes and watch while your kids peer over the top and watch the Popsicles freeze before their eyes!

The Results?

Jack ~ 8 1/2 years old "They taste kind of like nothing"  He's my cynic  

Nolan ~ 7 years old   "They're delicious! They kind of taste like chocolate but not really. Next time can we have chocolate popsicles?" He's my little sweet tooth.  

Mona ~  4 years old   "Mmmmmmm, these are sooooooo goooooooood! They taste just like a popsicle!"  She's my baby. ;}

Bottom line? I loved them! They were very refreshing with just a hint of zing from the ginger and a touch of sweetness from the honey.  Next time I might add a bit more honey to appease the kids. Perfect for sitting out on the back patio during the fall months with a cool breeze. 

Don't forget to stop by on Thursday for my Apple Pie popsicle recipe and a chance to win a Zoku Pop Maker!

happy snacking!

Cheese Stuffed Pizza Bread with Caramelized Onions

Probably one of the most favorite traditions in my family is Friday Pizza Night.  Sometimes we go out to Mellow Mushroom were they have pizza's more to my liking, think goat cheese, sun dried tomato and artichoke hearts. Then the husband and kids can have their usual sausage and cheese pie. Did I mention the ice cold beer served to you while you wait for your pizza while watching the guys in the open kitchen toss huge pizza pies up into the air? Love pizza Fridays.

What's even better than going to a fun pizza joint for your favorite pizza? Making your own at home of course! Years ago when my oldest son who is now 19 (YIKES!) was little, we would make our own individual pizzas on toasted English muffins or French bread. It's still fun to do that with the little ones, they love picking ingredients from little bowls and making their very own little pizzas.

I saw this pizza bread on Pinterest and thought it was such a perfect idea. The only thing better than pizza is a cheese stuffed pizza bread you can dip into a bowl of warm marinara. Divine happiness I tell you. I was blown away at how incredibly simple  this bread was to make and it turned out perfectly even though in my photographing I forgot to add the 'toppings' to the flour before mixing and so I ended up over kneading the dough.

It came together in about a minute using just a wooden spoon. No special equipment necessary.

Core Bamboo sent me some fun kitchen toys including a beautiful little modern mortar and pestle, a set of bamboo utensils and this gorgeous bread board. It turns out that it's one of those things I never knew I couldn't live without! (I can feel my husbands eyes rolling at me ;)

Not only is this bread board beautiful, I love bamboo and the clean lines, 

it keeps my kitchen counters free of crumbs, score!

 It also makes a lovely serving tray either on the removable lattice board 

or when removed it becomes a nice tray.

recipe from The Ivory Hut

Ingredients:

1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 cups favorite toppings, chopped
8 oz. shredded mozzarella cheese

1/4 cup grated Parmesan Romano
1 tablespoon olive oil

Add yeast to warm water. Let it sit for 3 minutes until foamy, then add to flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the toppings of your choice and combine. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Cover with a tea towel and let rise in a warm place for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese onto the middle of the rectangle. Then fold over about 1" along the long side, like an envelope. Seal the other 3 sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Place a pizza stone of you have one in oven and let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

notes:

In order for the yeast to activate properly it can not be to hot or to cold. It should be warm enough if you sprinkle it on the inside of your wrist it is very warm but not hot. I add a pinch of sugar to the warm water and have found this helps activate the yeast.

I found that I needed to add quite a bit more flour than stated, at least 1/2 cup plus another 1/2 cup when kneading the final loaf.

I did not brush my bread with oil but next time I will as you can see it is a bit dry/flour-y.




One winner will win this pretty Lattice Bamboo Bread Board. Winners must reside in the U.S. or Canada. Good Luck!



a Rafflecopter giveaway

CONSISTENCY WITH A CURVE

Remember being graded on a curve back in high school?  I implement something similar when it comes to living a healthy lifestyle.  I am sure you have all heard of a 90/10 or 80/20 percent variable when it comes to eating clean and exercise.  What it comes down to for me is CONSISTENCY with a curve and that allows for the little fun off the plan meals or missed workouts that WILL be a part of my balanced life.  I really do not stress about it, and I try to have a positive and fun outlook most of the time.  There are times that my mental game can be in the tank just like anyone else, and my actions have to be stronger than my mind.  It is in these moments that I realize that the workouts never get easier, but I definitely am stronger for them. 

 

I am not perfect and never will proclaim to be, but I am CONSISTENT.  I exercise at least five times per week and nothing extreme either.  I get in my sixty minutes and sometimes even forty-five and call that good.   I am in lifetime maintenance mode, which is easier than let’s say having a goal of building muscle mass.  Through my journey of consistent exercise, I have paid my dues to create the muscle that I have, and I am happy with that and do not long for more.  What I do care about and my lifetime goal is being a fit healthy person, having a quality life, free from injury, pain, and to just feel good overall.  I strongly feel that when the focus is on healthy and quality life rather than meeting the goals of extreme this or that, then a healthy body is the result.  So much brain effort is placed on all the new workouts and “diets” that people are becoming obsessive, discouraged, disenchanted and sadly give up before even trying. I enjoy being simplistic, getting back to the basics, and do not fall for the fads when it comes to working out. 

I eat healthy REAL foods the majority of the time and am CONSISTENT with this

habit that is now my lifestyle, and do not stress when a craving calls for something off my normal.  Please do not think that I am sitting over here eating boiled fish and steamed broccoli.  That is definitely not me, so boring, and I enjoy spicy foods and lots of variety to even want restrictions like that as part of my life.  Besides, that is not realistic, not lifetime maintainable and just could not be accepted consistently in my menu planning. Healthy eating does not mean I am on a diet, it just means that I eat healthy foods all the time that taste good. 

I maintain my body CONSISTENTLY to keep it healthy, to feel good and yes, I enjoy the outward part of being a healthy woman.  Anyone who says different just is not being honest.  I feel a certain confidence that comes from being a healthy person and I enjoy that. Things that I will not call a sacrifice to keep me consistent are eating at home all the time and rarely dining out.  On those rare times, it is a real treat and in fact, I do not mind hitting up the dessert menu during those occasions.  Honestly, I prefer my cooking to what is served in restaurants, for so many reasons.  I can control what is actually going in my face, the fats, sodium, and overall organic value of what I am eating.  The struggles I have are with getting to bed on time and I would have to give myself a “needs improvement” grading on the curve. I enjoy my weekends so much and night time with my hubby that sometimes, it is difficult to want the evening to end, and the consequences are a tired, and not fully recovered body.  Overall though, I am very CONSISTENT and enjoy a bit of a curve in life for that balance that is so important. 

IN YOUR FACE MOTIVATIONS

 

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!

Stay Healthy~

Darla