The Wonder of the Veggetti...yes that is it's name!

Oh my goodness. I have discovered a new favorite utensil... The veggetti! It turns any vegetable into a "pasta".

So last night I made a dish with zucchini noodles, or "zoodles". It was awesome. The zucchini noodles were easy to make with this little device I picked up at Bed, Bath, and Beyond for $20. They were quick and so easy to make. They were ready in less than 10 minutes! The "zoodles" still taste like zucchini, but that didn't bother either of us because we both love the green veggie!

Greek Chicken with "Zoodles"

3 chicken breasts, sliced into tender size pieces
Greek dressing of your choice
3 Tbsp hummus, any flavor
2 Tbsp feta cheese
1/2 cup sliced cherry tomatoes
1/2 cup kalamata olives
1/2 cup sliced red onions, in rings
1 Tbsp Olive Oil
2 Tbsp Lemon Juice

Preheat oven to 450.

In a ziploc bag, place sliced chicken and Greek dressing, just enough to marinate. Place in fridge and prepare other ingredients.

Slice up your "zoodles" with your veggetti. Set aside in bowl.

Slice up tomatoes, olives, and onions. Place tomatoes, olives, and red onions in a bowl. Toss with olive oil and lemon juice. Place on the bottom of a 13x9 baking dish. Place chicken on top. Cover each piece of chicken with hummus and feta cheese. Bake about 20 minutes, or until chicken is done.

Bring a pot of water to boil. Boil "zoodles" for less than 2 minutes! Then blanch in cold water to keep them from getting mushy.

Put the zoodles on the plate, and top with all of the yummy Greek chicken goodness!

Thankful

So the past week or so have been a little rough.  Vulnerablity can be scary being honest with yourself and others can lead to doubt, fear and regret.  I'm reminded again tonight that we must always have thankful heart. No matter where you are in your life- there is always something to be thankful for.   That’s what will keep you going in the midst of your ‘bad day’s.'

So I find it fitting to dedicate this blog about what my heart is THANKFUL for.


1.  I'm thankful for God. He shows me everyday how wonderful my life is with Him.... If there's anything in this life that I'm eternally grateful for, it's that I am one of God's children, and I get to live my life as a glorification of Him. He is wonderful, and loving me more than I can handle. Everything I am, I am because of God.

2.  I'm thankful for love.

3.  I'm thankful for my dad.  Although my time with him on this earth was super short I cherish everything he taught me. I sure do miss him.

4.  I'm thankful I was adopted, even though my journey has been rough..... I wouldn't change it for anything.

5.  I'm thankful for ALL my second Mom‘s and Dad’s, who taught me how to love and be loved!

6.  I'm thankful for true friends in my life that strengthen and call me up to higher place of love, courage, & peace.  Friends who help me realize who I am, who push me. Who love me when I’m loveable and most importantly when I’m not loveable.  Your hugs and support, and willingness to be a part of me, will never be taken for granted. Thank you. For everything you do. You are my family and I love you Big.

7.  I'm thankful for "NEW FRIENDS" that the Lord has recently blessed me with, I know that they will be a part of my true friend statement in only a matter of time.

8.  I'm thankful for all the wrong ones. All the wrong relationships, friendships, and even minor connections made with all the wrong people in my life allow me to be able to appreciate all the right ones. You all have helped shape me, and by testing me, have made me a better person. You give me the freedom to be a stronger person.... I'm sure there are more of you waiting around the corner, so to those: I can't wait to meet you.

9.  I'm thankful for blessings. They continue to come my way.

10.  I'm thankful for hardships. For not knowing everything.  For being humbled, day-by-day.  And still being able to hold on, because I can have faith enough to pull me through anything.


11.  I'm thankful for slow drivers when I'm running late. For strangers who loudly speak Spanish in public. For aggressive people who push their way through crowds. For disgustingly wet public restrooms. And most of all,for food smackers. I don't like any of you, but I'm still thankful...

12.  I'm thankful for all of the shallow things in my life, like goodwilling, pedicures, text messages, dramatic tv shows (NETFLIX), and sno cone stands and cheese balls. Oh yes, how I love a well made cheese balls.

13.  I'm thankful for ALL my nieces. They SERIOUSLY melt my heart in BIG BIG WAY and I love being a part of their lives.   They bring such sweet joy to my life.

14.  I'm thankful for good taste. If it wasn't for the amazing-ness of Johnny Cash, Patty Griffin, Chicago, the Oldies, Dolly Parton, Sugarland, Patsy Cline, Barbara Streisand, Kari Jobe, Kim walker, Barlowgirls, the Frozen Soundtrack and soooo much more great music I listen to, I wouldn't love life as much as I do. Without music there would be no sappy love songs.... And I don't want to live in a world where love and love songs don't exist. And I can’t forget the HAPPY SONG a song I hated at first but now it always brings a smile to my face.


So there you have it, a list of things I'm currently thanking. There are more things, for sure, but for now I'm going to take some time for reading in bed, listening to the quietness that surrounds me of my house.

Strength Doesn't Reside in Never Having Been Broken

Some days I wake up and my body is working against my mind. As a nurse, I understand the importance of medicine, surgery, treatments, diagnostic testing, etc BUT as a person that has put her body through countless different unknown trials...I appreciate going back to the basics. What you put into your body matters, and it affects the way that you feel. Lately I have been putting off surgery for my Endometriosis, because I just hit 1 year post op this March. Last year, I was out of work for 6 weeks, and I just got feeling back in my abdomen from the nerve damage. So obviously I am not jumping back on the surgery bandwagon just yet. So research it is...and diet changes it is. This morning, as I go for my usual run I am struck with an intense pain in my abdomen that makes me want to vomit and cry at the same time. Great way to wake up, huh? Such is the life of an Endo girl. I often visit a website that talks a lot about diet changes for Endo. So this morning I went to the site to revisit what I should and should not be eating. Just to make sure I am doing all that I can.

AVOID: wheat, red meat, refined and concentrated carbohydrates, refined sugars and honey, caffeine, chocolate, dairy, eggs, fried foods, saturated fats and oils, soy and soy products, additives and preservatives, and alcohol.


So what can I eat? GRASS? Insert defeated face. OR take a deep breath and realize it will be OK.

I found this book on one of the Endo support sites. I love that Amazon let's you Look Inside. It looks like the recipes contain most of the ingredients I already use. Lots and lots of fresh vegetables. Lots of fish. Nuts. Oils. Almond milk instead of dairy. Fruits. Thank goodness I live in Miami, where I have access to fresh produce year round!

Here is a great quick salad recipe! And it is ENDO friendly which translates to being a great Anti-inflammatory Recipe!

As Frances puts it...now let's feed our bellies...

Spinach Salad

Ingredients:
-1 bag of spinach
-craisins
-thinly sliced strawberries
-almonds
-mandarin oranges
-blueberries
-poppy seed dressing


Directions:
1. Pour spinach onto a bowl.  Top it with the rest of the ingredients according to preference, mix, and enjoy.

Mind. Body. Soul.

We are all familiar with a few of these quotes: 

“Be the change you wish to see in the world”

“If you can’t say anything nice don't say anything at all”

“Be the kind of person you would want to be friends with.”

 But do we ever really do it? Are we the change? Are we nice when we don't want to be? Are we the friend we always wish we had? I want to speak one today that has encouraged myself and to DO and can BE.

(Be the change you wish to see)  This such a BIG and BOLD statement.  Do you know what gets you there: COURAGE?  Taking a step out of our comfort zone: acting, speaking, teaching, believing and standing up for you.

Act on the things that you want to see a change in, whatever it might be.   What are your passions?  Speak UP.  Don’t be afraid to tell people about what grabs your heart, what matters to your soul, what you can't go a day without thinking about, what you’re struggle with, what you would like to see change. Speak to people about where you are trying to make a change and how God is leading you through it, this could be personal within yourself or maybe a cause you want to be a part of. You never know what could come from it.  The point is it’s about be COURAGOUS and taking a leap no matter the outcome or giant knot in your stomach.  Now be aware that it may not go how you want it to go but you have done your part and you have taken a step. Just think your thoughts and passions could inspire someone, to not give up and give them courage to take a leap at something they want to change. Speaking up can take some guts and while at times seems gut wrenching it is also is rewarding!  (It just may take you a while to see it)  Believing in ourselves that we can make a change can be the most challenging thing for us to achieve. To BELIEVE means to accept something is true and real. Believing is what keeps our hearts beating, having FAITH and believing that we can do something.  All we have to do is understand that our cares, matter. By you just stepping up and doing something about it CAN and will make a CHANGE. It will also, inspire, empower, and encourage others to have the same kind of faith and belief you do. “Be the Change you wish to see in this world”. 

Challenge yourselves to quit talking about it and DO IT! :)

1. Find out what really matters to your hearts. Spend time in prayer, meditation; however it is that you connect. Find out what is on your heart.

2. Find out a way to make a change, (whether this internally or externally.  If it’s externally GET INVOLVED. Im sure there is an organization for your cause.

3. Tell a friend about it.

 These 3 things aren't hard to do, just take a little time and effort but if they matter we will find a way and time out of our busy days to start ACTING. 

Now let's feed our bellies.

Jerk Tilapia with Mango Chutney and Sweet Potatoes

Ingredients:

2 fillet of fish, any white fish will work
1 large sweet potato, peeled
1 large mango, peeled and diced
1/2 cup of pre-made mango chutney or make your own *see below*
Smart balance cooking spray
1 tsp celery salt
2 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
2 tsp black pepper

Instructions:
Preheat oven to 350.

Wash fish and season with celery salt, paprika, cumin, cayenne pepper, and black pepper. Place in lightly greased baking dish. Bake until flaky, about 10 minutes.

Slice sweet potato in medallion sized pieces. Place in a pot of water and bring to a boil. Cook until just barely tender. Set aside.

Mix chutney and sliced mango together in a bowl.

Place sweet potatoes on plate, top with fish, and then cover with mango chutney mixture.
-------------------------------------------------------------------------------
Homemade Mango Chutney Recipe

• Prep time: 15 minutes
• Cook time: 1 hour

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins or craisins
• 1/4 cup ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Italian Stuffed Chicken Breasts

 Original Recipe:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese (or low fat cottage cheese)
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• I added sage, thyme
• 2 chicken breasts
• Italian seasoned panko crumbs (I did not use, I just dusted with Parmesan Cheese)
• 2 tsp olive oil (Smart Balance Cooking Spray)

Preheat the oven to 400 degrees. I did 350
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, favorite spices, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.

Place the chicken breasts in an oven safe dish, and dust with Parmesan cheese.Bake for about 15 minutes.

http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html
 

Friendship and Spur of the Moment Dinner Parties.

I love friendship.  I love cooking. I love entertaining. I love serving.  So when you get to mix them all together... hold onto your horses. It's super fun. This Sunday I decided I wanted to cook and have some friends over. Not only was I cooking for the week I decided to throw in a dinner party. It's always fun when friends get together. And it brings JOY to my heart when I can cook for them. I made my first homemade cake. Lemon Blueberry. Pretty much anything LEMON is AWESOME.  Totally not healthy but DELICIOUS.

INGREDIENTS

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3.5 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

 Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/