The Perfect Sunday

Even though the kids have been sick and still recovering, Sunday was pretty much perfect.

The sun was out and the temperature was above 70 degrees.  After all the snow we've had this year, it felt like heaven.  As I said in my last post, sunshine is really good for the soul.  And I completely believe that.

We took the boys to the park, and this was really the first time Conley has really had the chance to really walk for a really long period outside.  It's been to cold, or we've using the stroller.  Seeing him explore and checking out his new surroundings, and seeing those little legs toddler along was just a great moment that I'll keep with me always.

I decide to be present and left my phone in the car.  No checking emails or social media.  I just enjoyed my boys with no interruptions.

We sat down, and Nolan wanted to make a fire pit out of sticks.  So we did. We sat in the sun and collected stick and pine cones and made our own "pretend fire." Conley walked up and down the "shake shake bridge" (if your child is a Thomas fan you will get this.)

We then left and put down the boys to nap, and even Nolan napped due to being tired and still recovering from being sick.

I then headed out to a free barre class, and it was the best workout.  If you haven't check out a class, DO IT. My body is paying for it today, but it is totally worth it.

I then came home and made one of my favorite and easy dinner recipes, Cheesy BBQ Sloppy Joes.  Even have leftovers for tonight!

It was just the perfect day.  How about you, how was your weekend?

Natalie

This Week in Photos...

This week has flown by, and I'm sorry I haven't been around more.

I am working on a new business project that's keeping me busy...and then of course Nolan's 3rd Birthday Party!

We are doing it this Saturday at The Little Gym again this year.  Not going crazy or anything just trying to make it fun for the kiddos!

Three??? THREE! I still can't believe it.

I made one of my favorite recipes tonight, and then forgot to take a photo.  Oh well, but here's the Pinterest link to Mini-Apple Cheddar Turkey Meatloaves.  You will not be disappointed, PROMISE!

Hope you guys are having a great week!

Natalie

Ham and Tomato Pie, My Fave Go-To Dish!

Recently, many of my friends in my mom group just welcomed baby bundle #2 to their families.  I don't know if you are familiar with Take them a Meal, but it's a great resource to use when coordinating meals for moms with new babies at home.  We've used it several times, and it works out great and even sends you a reminder.

One of the meals I love to prepare is Ham and Tomato Pie.  It is really easy and soooo tasty!

Ingredients:

• 1 (8-oz.) package diced cooked ham
• 1/2 cup sliced green onions (about 4 onions)
• 1 (9-inch) frozen unbaked pie shell
• 1 tablespoon Dijon mustard
• 1 cup (4 oz.) shredded mozzarella cheese, divided
• 2 medium plum tomatoes, thinly sliced 
• 1 large egg 
• 1/3 cup half-and-half
• 1 tablespoon chopped fresh basil
• 1/8 teaspoon pepper
• Garnishes: fresh basil sprigs, tomato slices
• 
  
• Prep:
• 1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
• 2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
• 3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
• 4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

• Enjoy!!!

Natalie

Recipe #4-Coconut Encrusted Chicken Salad

I sometimes get bored with chicken.  I feel like it's the same ole same ole.  So when I found this recipe I was very excited to take this new spin on chicken.  It was definitely a hit with the husband!  And I actually remembered to take a picture.  A miracle I know!

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup unsweetened coconut flakes
1/2 cup of almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
1 bag/8 cups of mixed salad greens or spinach (I just eyeballed it and filled a plate)
2 tbsp olive oil
2 tbsp lemon juice

On a chopping board, cut the chicken into strips somewhere between 1/2 an ince and an inch thick.  Set aside.  In a shallow dish, combine coconut flakes, almond flour and salt and pepper.  In a bowl, crack eggs and beat lightly.  Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.  Heat the coconut oil in the pan over medium-high heat and saute the chicken strips until the exterior turns a golden brown and the inside is no longer pink.  Remove from heat and place atop a bed of mixed greens.  Drizzle with olive oil, lemon juice, and salt and pepper to taste.  Serves 4.

Recipe via Mark's Daily Apple

Now go get your grub on!

Recipe#3-Roasted Pork Loin

This next dish actually ended up being my favorite overall the ones we've tried.  We bought some grass fed pork that tasted so good...and better compared to normal pork loin.  I've never had grass fed pork, but the taste and difference is amazing!  I forgot to take a photo of this one as well so I will post the recipe and the photo from the website.  This also had me cooking with sauerkraut which I have never done.  It was definitely a winner in my book!

Roasted Pork Loin with Apples, Onions, and Sauerkraut via Mark's Daily Apple
3 lbs of pork loin (we used 1 1/2 lbs)
1 large onion thinly sliced
2 apples peeled and sliced (we used one)
1 lb sauerkraut (we used about 16 oz)
Salt, paprika, and pepper to taste

First, select a roasting pan large enough for your pork loin to lay flat.  Season pork loin with salt, pepper, and paprika to taste and roast in a preheated 350 degree oven for about 45 minutes. (we did about 20 minutes do to a smaller amount)   Remove from oven, remove loin from pan and set aside.  Line roasting pan with the sauerkraut (juice and all), top with pork loin and arrange apple and onion slices on top.  Return to oven for an additional 45 minutes (total cooking time should run 20-30 minutes per pound of meat so adjust your time accordingly) or until internal temperature of pork loin registers 170 degrees on a meat thermometer. 

Enjoy!

Recipes--Take 2!

Our next recipe we tried for our new eating Primal lifestyle was Texas Chili.  I have never actually had chili that was used with big chunks of meat---mostly just ground beef, beans, and etc.  Well friends I have been missing out!  Sadly, I didn't get any photos of this beautiful dinner but here's the picture and recipe from Mark's Daily Apple.

• 3 lbs of chuck (we did 2 lbs instead for less servings)
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• One 6-oz can of tomato paste
• 3 tablespoons of chili powder
• 1 tablespoon of dried oregano
• 1 teaspoon of sweet paprika (we only had the normal kind to use)
• 1 teaspoon ground cumin

Lightly season the beef with salt and heat in a large pot.  We actually used our Dutch oven which worked perfectly for this application.  Transfer beef to a plate and turn heat to medium.  Brown onions and garlic, about 5 minutes.  Return the beef to the pot and stir in tomato paste.  (We also used a can of diced tomatoes to give it more liquid.)  Cook 10 minutes and make sure to scrape the bottom of the pot.  Add the chili powder, oregano, paprika, and cumin.  You can also add cayenne.  (My husband also added cinnamon and who knows what else to season it...he like to experiment with his chili seasoning!)  Add 4 cups of water and bring to a boil.  Reduce heat to medium-low: simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.

And there you have it folks...an awesome Primal Texas Chili!

Here We Go--The First Recipes!

So this is my very first post on this blog about recipes.  Sad I know...and it's not because I don't cook.  Oh well better late than never!  The first recipe we tried for the Primal Blueprint was Eggplant Pizza.  I have actually never cooked with eggplant...I know again I guess I've been hiding under a rock.  I must say this one was delicious...with the mozzarella cheese, green peppers, onions, mushrooms, tomatoes and prosciutto as toppings.  This cheesy goodness was gone very quickly!  Here's my pic and the recipe:

Ingredients:
1 large sized eggplant
1 cup shredded mozzarella
1 can tomato sauce or marinara sauce
1 tsp basil
1 tsp oregano

Slice the eggplant in to 1/2 inch thick slices which will make 6-8 slices.  Place on a greased cookie sheet and under a broiler.  Broil until light brown.  Remove, flip and cover with tomato sauce, basil, oregano, and mozzarella cheese.  Place back under broiler--with your added toppings as well.  (We chose the prosciutto, green peppers, onions, and grape tomatoes.)  Serves 3-4 people.

This recipe via Mark's Daily Apple: Eggplant Pizza

Next up:  Texas Chili!