Waking up at the crack of dawn by being tickled by your little one is a pretty sweet way to wake up.
I’ve never been much of a morning person (I’m still not, but coffee helps), but getting up to spend the day with my kids sure beats the alarm clock yelling at me to get my rear in gear and off to work.
Until I was pregnant, breakfast was never something that I did. I just could not bring myself to eat anything until at least 10:00am, and usually be then, I was totally starvolo! I even started taking vitamins while I was pregnant. Another thing I hadn’t done since being a kid and choking back those aweful Flintstone vitamins.Vitamins have come a long way since I was a kid. Consumers are more aware of what manufacturers include in their products and they are demanding less artificial junk and more natural ingredients.
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This morning was rainy out, so the wee lad and I stayed home after dropping his sister off at school.
This week is a busy one with Sparks, the start if a fresh round of swimming lessons, picture day, play dates and Daddy being away for work. I decided that I would do a little prep for mealtimes to make it easier on myself.
There were some bananas starting to freckle, so I made some banana bread, a big ‘ol batch of pancakes, just to make my mornings that much easier and prepped dinner for tonight.
Here’s what I made:
450g of rotini pasta
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour
1-3/4 cups reduced sodium chicken broth
1 cup 2% milk
1 oz sherry
8 oz cremin mushrooms (sliced)
1-1/2 cups frozen peas (thawed)
1 cup chopped celery
1 can of tuna in water, drained
1-1/2 cups reduced fat marble cheese (you could use cheddar too)
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.
Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.
Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
*I pre-made my casserole in the morning, so I covered it with foil and put it in the fridge. When I was ready to cook it, I added 5 minutes to be sure it was heated throughout.
It was a cold, rainy day today and I thought a roast dinner would help warm us up.
Unfortunately, the roast beef at the local grocery store were practically a million dollars, so I settled on pork.
Here’s what I made:
Pork Roast with Onion Caraway Gravy
1 tbsp (15 mL) butter
1 large onion, chopped
2 cloves of garlic, chopped
1 pork loin centre roast boneless, (3-1/2 lb/1.75 kg)
2 tsp (10 mL) caraway seeds, crushed
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1-3/4 cups (425 mL) hot sodium-reduced chicken stock
3/4 cup (175 mL) white wine or sodium-reduced chicken stock
2 tbsp (30 mL) all-purpose flour
In skillet, melt butter over medium heat; fry onion and garlic, stirring occasionally, until golden, about 8 minutes. Transfer to small roasting pan.Sprinkle pork with caraway seeds, salt and pepper; place on onion. Roast in 325°F (160°C) oven for 1-1/4 hours.Add hot stock and wine to pan. Roast until meat thermometer registers 160°F (71°C), about 1-1/4 hours. Transfer pork to cutting board; tent with foil and let stand for 15 minutes before carving.Place roasting pan over medium-high heat and bring pan juices to boil. In glass measure, whisk 1/2 cup (125 mL) of the hot juices with flour; whisk back into pan and cook, stirring, until thickened, about 2 minutes. Serve with pork.
- PART 2
- Roasted Beets
- Adapted from foodnetwork.com
- 4 beets
2 tbsp extra virgin olive oil
1-1/2 tsp thyme
1 tsp salt
1/2 tsp freshly ground black pepper
- Preheat the oven to 400 degrees.Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1-1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
- I mashed up some potatoes with herb and garlic light cream cheese with a bit of milk and steamed up a mountain of spinach to serve along side. Thumbs up all around!
So, awhile ago, I learned a lot about what people think of me…
I learned that they think I am capable if doing things that would be described as daring.
The example was, I had updated my Facebook status to reveal that I had used my boobs to get out of a speeding ticket.
I, in fact, had not flaunted my pride and joys, but I had fallen victim to a status update chain in support of Breast Cancer Awareness that a much loved girlfriend had shared.
What did I learn from this…?
I learned, that if I actually did do this:
1) I must be looking pretty good for my age
2) I can be manipulative (not so good)
3) My husband has a hot wife
4) My friends believe that I am capable of doing things that many wouldn’t
5) I have a confidence that I was previously unaware of
Reflecting on this, it makes me think that I can do things that would normally scare me. I can do something when I set my mind to it.
The future has just become brighter to me and I’m ready to see where it leads.
A big Thank You to my friends for opening my eyes and my mind 😃
With the cost of meat being so high…we’ve been eating a lot more fish!
It’s not only super tasty, but pretty good for you too 😄
I picked up a family pack of tilapia last week, so I had some still in the freezer.
This is what I made:
*I forgot to take a picture, so I’ve borrowed this one from Allrecipes*
Lemon Garlic Tilapia
3 tbsp fresh lemon juice
1 tbsp butter, melted
1 clove garlic, finely chopped
1 tsp dried parsley flakes
pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
I boiled up some chopped carrots and diced potatoes and mashed them up with a bit of butter, milk and garlic powder, and steamed up a pile of spinach to serve alongside. The kids gobbled it up and even stole some of my fish!
Ready to lace up your sneakers raise funds for a fantastic charity and have a heck of a good time?!
Woman2Warrior, Vancouver’s only women’s charity obstacle adventure race, is back for its third year! The five-kilometre untimed race challenges women of all fitness levels to be strong, determined and powerful, all while raising funds for Easter Seals BC.
There is a warrior in the heart of every woman. She is Strong. Determined. Powerful. Woman2Warrior, Vancouver’s only women’s charity obstacle adventure race, is back for its third year on Sunday, May 24.
Hit the track, trails and grass at Burnaby’s Central Park & Swangard Stadium and tackle more than a dozen obstacles designed to strength, agility, balance and endurance, all while raising funds to send over 800 kids and young adults with disabilities to one of three accessible Easter Seals camps in BC. Afterwards, stop by the Finisher’s Area for some well-deserved post event fun, including food & beverages, music, massages and prizes!
To register, visit www.woman2warrior.ca.
Here’s more info regarding the event:
DATE AND TIME:
$35.00 registration fee
Swangard Stadium at Burnaby Central Park
Watch this video to see how much fun this event will be! 😃
So we just came back from an AMAZING family holiday in Maui, and as souvenirs, the kidlets brought home colds.
No appetite for these little munchkins, so chicken noodle soup it is.
The silver lining is though…I get to try something yummy for Mom and Dad to enjoy, that normally the wee mites would probably turn up their noses at.
Here’s what I made:
4 tilapia fillets
3 Tbsp melted butter
3 Tbsp lemon juice
1-1/2 tsp garlic powder
1/8 tsp salt
2 Tbsp capers, drained
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Garlic Parmesan Zucchini and Tomato Bake