'Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond imagination. It is our light more than our darkness which scares us. We ask ourselves – who are we to be brilliant, beautiful, talented, and fabulous. But honestly, who are you to not be so?
You are a child of God, small games do not work in this world. For those around us to feel peace, it is not example to make ourselves small. We were born to express the glory of god that lives in us. It is not in some of us, it is in all of us. While we allow our light to shine, we unconsciously give permission for others to do the same. When we liberate ourselves from our own fears, simply our presence may liberate others.'
Sunny Side Up
The extraordinary story of my love for food and conquering my weight.
Sunday, November 4, 2012
Monday, October 29, 2012
Northwoods Wild Rice Soup
So a couple weekends ago, I made a batch of Turkey and Wild Rice Soup in the CrockPot and it was really delicious! Here's the recipe. I somewhat adapted it, because I don't care much for celery. That being said, it's a really easy recipe and the crockpot pretty much does all the work for you. :)
http://www.bettycrocker.com/recipes/slow-cooker-north-woods-wild-rice-soup/69306b26-a477-4e63-8556-afc8e5694acf
http://www.bettycrocker.com/recipes/slow-cooker-north-woods-wild-rice-soup/69306b26-a477-4e63-8556-afc8e5694acf
Monday, October 15, 2012
Getting in the Holiday Spirit
Sweet potatoes have always been one of my favorite Thanksgiving day foods. With only 180 calories per cup, this loaded veggie holds over 7x the recommended daily value of vitamin A, which helps with eye sight and growth, 65% of daily vitamin C, and 50% daily allowance of manganese, which is a trace mineral with antioxidant properties that can help improve thyroid function. Sweet potatoes can be prepared in numerous ways, and one of the most popular is to make sweet potato pie. Although this recipe may not be the healthiest, it is definitely tasty!
Sunday, October 14, 2012
Cozy, Lazy Night
What a rainy old day it turned out to be!! But since it's been rainy and chilly here today, I've been cozying myself up in a blanket all day, and, as we speak, my dinner is just finishing up in the slow-cooker. Tonight I chose to make Turkey and Wild Rice Soup. It's one of my favorite soups and soup-er easy to put together. :) A new thing I've been doing is freezer cooking. It is ingenious!! Whenever I go grocery shopping I plan on making recipes that are 4-6 servings so I can split it up and get two or more meals out of the one recipe. Then I put the ingredients together in a Ziploc bag and throw it in the freezer to make on an evening when I have less time or am just being lazy. The only downside, I have is having too small of a freezer...
Feel free to leave me comments!! :D
Feel free to leave me comments!! :D
Wednesday, October 10, 2012
Slow Cookin'
So a Christmas or two ago, my dad got me a slow-cooker; it opened up a whole new world of cooking to me! Not only is slow cooking SUPER easy (I can start my dinner cooking before I leave for my classes and it's done when I come back), but there's also a ton of variety of meals to cook. One of my favorites is Teriyaki Pulled Pork Sandwiches. These are really easy to make and actually somewhat healthy if you find a lower sodium teriyaki sauce. Another of my favorite recipes is definitely a little bit more of a Wisconsin tradition. As most people know, Wisconsinites love their cheese, but go anywhere else in the country and there's a good chance they don't eat chicken with cheese on it. (Okay, maybe Mozzarella or Swiss, but not cheddar!)
So having been born and raised in Wisconsin, I came up with this great recipe for Broccoli and Cheddar Stuffed Chicken Breasts. This is pretty easy to make, mix frozen/fresh broccoli with shredded cheddar cheese and stuff into a thinned out chicken breast. Sprinkle breast with some salt, paprika, and basil, then place in slow cooker. Surround chicken with baby potatoes, (your choice what type, I love yukon golds) and cover with a can of cream of mushroom soup (water added). Cook on low for about 5 to 6 hours, or high for 3.5 to 4 hours; and enjoy! :) Yum!
So having been born and raised in Wisconsin, I came up with this great recipe for Broccoli and Cheddar Stuffed Chicken Breasts. This is pretty easy to make, mix frozen/fresh broccoli with shredded cheddar cheese and stuff into a thinned out chicken breast. Sprinkle breast with some salt, paprika, and basil, then place in slow cooker. Surround chicken with baby potatoes, (your choice what type, I love yukon golds) and cover with a can of cream of mushroom soup (water added). Cook on low for about 5 to 6 hours, or high for 3.5 to 4 hours; and enjoy! :) Yum!
Wednesday, October 3, 2012
Starting Out on My Adventure
"It's a dangerous business going out your door. You step onto the road, and if you don't keep your feet, there's no knowing where you might be swept off to."~J.R.R Tolkien
As I try to take a decent looking picture in my mirror, taking one after another only to delete them a minute later, I begin to realize how unhappy I am with my own body. Walking around campus, I feel as big as a house and awkward at that. Sadly though, this grave realization really just makes me crave a whole bunch of junk food. Maybe my problem isn't just with my image but with my own self-esteem. This journey I start out on will be one that I won't be coming back from, I will never be the same person that I am today, but maybe I'll become someone better. That's my hope anyway.
But as my love for food is never extinguished, I have been loving the autumn season and weather here, and have been making lots of comfort food. One of my favorite foods in fall is cranberries, really I love cranberries year-round but fall and Christmastime especially. Cookies are also a favorite. This recipe is one that my mom came up with my first year of college, and I always remember it around this time. It maybe be a cookie, but it's chock full of good ingredients.
Cranberry Walnut Oatmeal Cookies (yields 3 doz)
2/3 cup granulated sugar
2/3 cup brown sugar
1/2 cup margarine
1/2 cup unsweetened applesauce
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 cups old fashion oats
1 cup flax seed
1 cup wheat flour
1 cup dried cranberries
1/2 chopped walnuts
As I try to take a decent looking picture in my mirror, taking one after another only to delete them a minute later, I begin to realize how unhappy I am with my own body. Walking around campus, I feel as big as a house and awkward at that. Sadly though, this grave realization really just makes me crave a whole bunch of junk food. Maybe my problem isn't just with my image but with my own self-esteem. This journey I start out on will be one that I won't be coming back from, I will never be the same person that I am today, but maybe I'll become someone better. That's my hope anyway.
But as my love for food is never extinguished, I have been loving the autumn season and weather here, and have been making lots of comfort food. One of my favorite foods in fall is cranberries, really I love cranberries year-round but fall and Christmastime especially. Cookies are also a favorite. This recipe is one that my mom came up with my first year of college, and I always remember it around this time. It maybe be a cookie, but it's chock full of good ingredients.
Cranberry Walnut Oatmeal Cookies (yields 3 doz)
2/3 cup granulated sugar
2/3 cup brown sugar
1/2 cup margarine
1/2 cup unsweetened applesauce
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 cups old fashion oats
1 cup flax seed
1 cup wheat flour
1 cup dried cranberries
1/2 chopped walnuts
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