Not Feeling It

I’m not feeling so motivated today which is not a good thing. 

I did get up and do my treadmill workout, and since yesterday I didn’t get my treadmill workout in, as the morning was altered by the husband deciding to run and add that in with my day and getting up at 5:45 I was asleep by 9 last night, I went up to the speed I was supposed to be at today. I made it through. Whoooo! Small victories. 

I need to do something else today and of course you guessed it it’s overcast and going to rain at anytime so the bike ride is out. Mother Nature has decided that riding my bike is just something that is not going to happen. 

Need to find some motivation to do some more activity. Along, with the motivation to clean this disaster I call my house. Ughhhh, where are the cleaning fairies when you need them?

Enough about exercise let’s talk food. I am in love with this life hack I guess so to speak that I discovered maybe less than a year ago, apparently I had been living under a rock or just not using my slow cooker to its fullest potential. Roasted chicken in the Crock Pot has made my life so much better. 

I was a vegetarian until about 2.5 years ago where I started eating poultry, fish, and even more recently some seafood as I was not getting anywhere near the protein I needed and my doctor basically told me my body was getting enough protein and/or metabolizing plant based proteins enough for me to be healthy. So I started slow and reintroduced animal proteins back in and definitely looked for organic and locally sourced when available. 

So anyway I eat a lot of chicken which is okay with me I love it and can make it so many different ways. However, the husband is a beef eater so he’d mutiny if all I served him was chicken. However, he does eat it at least once if not twice a week. 

So anyway sorry I started rambling let’s get back to roasted chicken in the Crock Pot. Yesterday, I made a lemon Rosemary roasted chicken in the Crock Pot. It’s amazing. Season up your chicken, throw it in the Crock Pot on low and leave it for the day. The perks of this

  • I don’t have to be around or pay attention to it
  • No need to baste it
  • I’m not heating up my house with the oven being on for hours 
  • I don’t have to be home for hours while it cooks
  • Cooks so moist and full of flavor

It was great, I used up leftover rice from a few nights ago and sautéed up zucchini to complete the meal. So, a wonderful meal that took all of 10 minutes to prepare, but if anyone were to look at it would think I had slaved over the meal for hours. Shhhhhh, it’s our little secret. 

So yeah, how I didn’t know about this idea until fairly recently is beyond me but now it’s one I use often. 

Here’s to a good Thursday and one more day to get through before the weekend starts. 


First I need to tell you about my dinner last night. It was AHHHHHHMAZING!!!! Yeah it was that good. 

So, all of my dinner was wonderful, but the shrimp I’m loving it and thinking about making it again this week. It’s Paleo coconut shrimp and let me tell you it was simply amazing. 

Things I like about this recipe 

  • Easy to make
  • Fast
  • And oh yeah tastes AWESOME

If you want to give the recipe a try click right here.  Seriously, click the link, you won’t be sorry. 

Along with the shrimp I had fresh green beans and a nice salad. It was a delicious dinner and there are leftovers. Can you guess what I’m having for lunch today. 

And, well dinner was followed up with this 

It is delicious although I’m wondering about the size of this thing. I mean it is HUGE I’m wondering if it’s radioactive or something I mean how else does one grow a strawberry that big. 

Okay, so now let’s talk about my goals for this week. 

Eat clean, healthy meals, and make the best food choices I can. 

Hit the treadmill 5 days this week and increase my speed by a tenth of a mile every day. 

Complete week 2 of Phase 1 of Metabolic Aftershock

Accept that there will be difficult times, but not let them define me. 

Monday: Workout 1 MA & 10 minutes on treadmill with increase speed & Kickball✔️

Tuesday: 20 minute bike ride or Wave & 10 minute treadmill with increase speed✔️

Wednesday: Workout 2 MA & 10 minute treadmill with increase speed✔️

Thursday: 20 minute bike or Pound workout & 10 minute treadmill with increased speed

Friday: Workout 3 of MA & 10 minute treadmill with increase speed ✔️

Saturday & Sunday: Have fun. ✔️

So here it is folks my goals and accountability for the week. It’s writer down and out here for the world to see so now I’ve got to do it. Thank you for taking part in this journey with me and for keeping me accountable. 

That Left A Mark

So, note to self. When cooking dinner don’t be distracted, because when I am I spill uncooked pasta all over the place and then proceed to burn myself when draining said pasta.   

 Luckily, I don’t think it’s going to be too bad. Maybe just a little blister in one spot. Well the aloe plants I have sitting in my kitchen windows are going to come in handy. 



Since I started the Whole 30 on December 1st I’ve been trying out new recipes almost daily. I love to cook and experiment in the kitchen. And, now that I’m on the path to this new lifestyle I’ve been experimenting even more.
With this my obsession and time spent on Pinterest is escalating, I’m constantly looking for Paleo/Whole 30 recipes. And, as I’m filling up a secret board with all of these recipes they are slowly being tried out and moved over to my Paleo board which you can follow by just clicking right here. Everything on this board is a recipe I’ve tried and liked. If I’ve tried something and didn’t like it it doesn’t make it to the board. I’m only keeping the good stuff.
Along with spending way too much time on Pinterest I purchased several Paleo cookbooks. I love cookbooks. I’ve been looking through the cookbooks and putting post-it flags on all of the recipes I want to try. Needless to say there are a lot of recipes I want to try.
I have been alternating between recipes found on Pinterest and recipes from a cookbook every week. I plan my menu for the week based on recipes from either Pinterest or a cookbook I pulled out.
This week I’m using a cookbook. It’s Practical Paleo by Diane Sanfillippo.

2015/01/img_0599.jpg I’m really enjoying this cookbook. I’ve tried out a few recipes this week already and have loved them. The recipes I’ve made so far have been extremely easy to make and also doesn’t require anything to crazy or expensive when it comes to ingredients. Which, is always a nice thing. Because let’s face it some Paleo ingredients can be quite pricey. Hence, the reason for the name I’m sure Practical Paleo. You can find the book on Amazon and the kindle price is $9.99. I however have the hard copy. When it comes to cookbooks I need the physical thing in my hands. Plus how else would I put all of my post-it flags on the recipes. I mean seriously look at the flags on this book.

It’s a great book. It has meal plans and guides to help you along the way. I like it a lot and am happy with the purchase. I’ll be making some more recipes from this book as the week goes on, but so far the ones I’ve made are definite repeat meals.
Next week I’ll be moving back over to Pinterest so hopefully I can share some more amazing recipes on my board after trying them out.
Another great thing about all of this cooking at home is the husband and I are saving a ton of money by not eating out, we are eating way healthier, and I’m sticking my freezer for those times when I just don’t feel up to making a whole new meal.
Let me know if you try any of the recipes on my Pinterest board and how you liked them and please feel free to share any recipes you may have with me. Like I said I love cooking and experimenting in the kitchen.

Because Thanksgiving Wasn’t Enough

You would think that after all of the cooking I did for Thanksgiving I’d be done with it for a while.
You’d think wrong.
Today I whipped up a double batch of chocolate chip cookies, gluten free of course.
I am debating what to make for dinner. There is always leftovers but as that was lunch I’m not sure I want it for dinner too. I’ll be eating leftovers for the next couple of days and definitely don’t want to overdose on the goodness that is Thanksgiving food.
I’m happy to say that I avoided all retail shops with ease. I actually never left the house today. Because well I have no desire to deal with the craziness that is holiday shopping. I will have to go to pick up a few gifts but I’m planning on going in the middle of the day in the middle of the week. Hopefully, the mass of people will be a little bit more manageable. Hope you’re enjoying this holiday weekend.

A Twist On Mac And Cheese

My. Bountiful Basket was quite bountiful giving me both a spaghetti squash and broccoli, which I love, along with many other tasty veggies and fruits this past week. With being gone over the weekend I found myself needing to cook the spaghetti squash and broccoli quick like before they went bad.

I decided to look on Pinterest a favorite site of mine to see what I could find that would incorporate both, and boy am I glad I did. I found a recipe for spaghetti squash Mac and Cheese, where the spaghetti squash is the Mac, of the Mac and Cheese. The recipe also called for broccoli to be mixed in with the squash, which when I make Mac and Cheese I always add broccoli to it. This recipe sounded perfect.

I made the recipe tonight, and guess what it was perfect. The spaghetti squash, broccoli, and cheese sauce all together was delicious. I have leftovers to go with tomorrow night’s dinner and I’m already dreaming about it. It was delicious.

I used to always have spaghetti squash with a little butter and parmesan cheese, but I’m so glad I’m finding new recipes to try with it. I will definitely be trying this one again. It’s low in carbs and the calories are a lot lower than your regular run of the mill Mac and Cheese, I of course won’t be giving up on real Mac and Cheese, it’s a favorite of mine, but I will be enjoying this dish from time to time.

If you’d like to give it a try, you can find the recipe here. 

If you try it let me know what you think of it.

Some Yummy Goodness

I take part in Bountiful Basket, and this past week I found myself adding the Italian Veggie Pack to my normal order. I know that when I do this I’ll be getting some squash and eggplant, some of my favorite foods.

I decided to make a veggie lasagna tonight for dinner.  I cut the squash and eggplant into thin strips and used them as my noodles.  I also got to try out some of my homemade tomato sauce, as in I made it from tomatoes from scratch. Again, this was thanks to Bountiful Basket and a great price on 25 pounds of tomatoes.

Yes, that’s right folks, I made tomato sauce from tomatoes and learned how to can this past fall. And, it’s pretty cool, but wow what a long process.  But, I will say this the sauce was amaze-balls, and if we weren’t in the process of packing and getting ready to move I might be tempted to buy more tomatoes and make more sauce, but we are moving, and I really don’t need to create more stuff for me to pack and take along with us. But, seriously the sauce was DELICIOUS!

So, I got to use some of my homemade sauce and vegetable noodles, so to speak, and mixed up some fat-free ricotta, part skim mozzarella, and a little parmesan cheese for the filling, and well it was some mighty fine and tasty lasagna if I do say so myself. As, for the nutritional value well I can’t complain too much about that either. Best part is there is several meals leftover, that will be heading into the freezer for me to take out at a moments notice to eat whenever the mood strikes me.  Clearly, the mood will have to strike me before we move.

For the husband, since he won’t touch eggplant, I made him Chicken Parm.  But, since he’s eating Paleo, we skipped the breading of the chicken and the frying it.  I used some olive oil to brush on the chicken breast and sprinkled some Italian seasonings on it, and grilled it up. Have I told you about my stove top? It’s made by Jenn-Air and is amazing.  I think it’s from 1970, but who cares. I want to take it with us, my us and says NO! Anyway, this stove top can be changed up.  There are 2 glass cooktop plates with 2 burners each, there is also a griddle, and a grill top. So that’s right folks while I was prepping my veggie lasagna, I was grilling the husband’s chicken in my kitchen on my stove top. Come on, you know you want my stove top now too.  Anyway, he had grilled chicken I put it in the pan with some sauce and topped it with mozzarella and let it bake till it was all hot, bubbly, and complete goodness.

Along with this we had caesar salad, and our appetizer earlier in the evening was bruschetta. Did, I mention I had made that with the tomatoes we had gotten earlier in the fall and canned it as well.  It was another delicious homemade item.  So, yes it was a full on Italian dinner in my house, and it was made even healthier just by making a few slight changes.

Happy Friday!

Fennel Who Knew

This week in my Bountiful Basket there were 2 fennel bulbs. I wasn’t even sure what they were, and had to ask. I have stayed away from fennel because I’ve heard it tastes like licorice and a licorice fan I am not. But, okay this is what was given to me, guess I’ll be trying fennel this week was my thought.

I came home and began looking on Pinterest for a recipe to make with fennel. Most of them either had you roasting or sautéing it with some spices. Hmmmm, I didn’t think that was quite going to make it work for me.  Then, I found it. A fennel apple gratin.

Now, this is nowhere near a healthy choice, the recipe calls for lots of butter, buttermilk, and parmesan cheese. The only thing healthy is the apple and fennel, and well by the time it’s done being coated in butter, buttermilk, and cheese I’m not even sure you can call the fennel and apple healthy anymore.

I decided to give it a try anyway, using light butter, reduced fat buttermilk and parmesan. I chopped up the fennel and granny smith apples, and went to making the sauce. The recipe calls for a whole cup of parmesan and I found that to be too much. So I did lighten the cheese factor a bit. After whipping up the dish and placing it in the oven within 10 minutes, my kitchen was smelling amazing. After the 30 minutes of bake time I was ready to dive in. There were some delicious smells coming from my kitchen that’s for sure.

I took a serving of the gratin, and prepared myself for the licorice taste. I was pleasantly surprised by the taste. There was a bit of a licorice taste, but nothing that made me scrunch up my face and think no way am I eating this. It was actually quite tasty.  Of course this could have to do with the cheesy goodness that it was coated in. Either way I enjoyed it, and will be enjoying leftovers later this week.

You can check out the recipe here.

Let me know if you try it and how you like it.  And, also let me know ways you prepare fennel.


This past week I got 3 yellow squash in the Bountiful Basket delivery. I had originally planned on making stuffed squash with it. I’ve made the same thing with zucchini before, and it was delicious. I however, changed my mind and really didn’t want to have to start dinner an hour before I wanted to eat.

Instead I whipped up sautéed squash in tomato sauce. I didn’t follow any recipe because well how hard is sautéing some veggies and adding tomato sauce to it. I did however photograph the steps.

First I rinsed the squash and set to cutting them up into rounds of roughly the same thickness, otherwise your cooking time will vary greatly for the thicker and thinner pieces.

Cutting the squash

I then placed all of the squash in a pan with just a little olive oil, and let them sauté. Making sure to give them a quick stir to avoid sticking and or burning.


Sautéed squash

Sautéed squash

While the squash was sautéing I added some herbs.  I used an Italian Herb Blend, but you can season it with whatever your heart desires. After the squash had reached my desired doneness, is that even a word? I added tomato sauce to the pan. I unfortunately didn’t have any homemade sauce on hand, so I used a jar of Newman’s Own that I had in the cupboard. I allowed the sauce and squash to simmer, allowing the sauce to get hot.

Almost done

Almost done

Once everything was good and hot I scooped up some onto a plate and topped with parmesan cheese.

Looking yummy

Looking yummy

I could have served it with pasta, but I choose not to have pasta tonight, and instead paired it with a gluten-free dinner roll, I mean I was going to need something to soak up the extra sauce with. Along with the dinner roll I made a tomato and mozzarella salad, which went perfectly with dinner.

Time to eat

Time to eat

I finished off my meal with a cup of Apple Cider, because it’s fall, I love the stuff, and I need to finish the jar in the fridge.

Hope this Monday has found you in good spirits.