Saturday, January 31, 2015

What 2,000 Calories Looks Like

Check out this article from the NY Times - a little depressing but I'm glad to know the info and going to think twice before I order at, well, every restaurant!

Wednesday, January 28, 2015

Chicken and Wild Rice Soup

I always come back to this recipe when I have extra raw or cooked chicken on hand. It's from Iowa Girl Eats and it's really good but pretty simple - I will take it!

Chicken and Wild Rice Soup via @Iowa Girl Eats

2 Tablespoons butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup gluten-free or all-purpose flour (I like Bob’s Red Mill White Rice Flour)
  1. Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
  2. Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender.
  3. In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
Photos and Full Recipe:

Monday, January 26, 2015

A Momma Must Read

Read this blog for a good laugh, you might relate to it all or at least parts of it :)

"When I have Kids"....

Thursday, January 22, 2015

Bare Minerals


So I was at our local outlets and stumbled upon a Bare Minerals outlet with all kinds of deals going on after Christmas. I was looking for a foundation to replace my mabelline one that I was out of and that Ulta was out of as well :(
And although my skin is always better in pregnancy, it also seems that this foundation is helping my skin in a lot of ways. I haven't had a single break out since using it and I like the way my skin looks when I'm wearing it. It's light and feels really good on. A big test will be trying it this summer when I'm not pregnant and when my skin is much more oily! But my guess will be that it works much better than my cheap-o liquid foundations!

I tried the original loose powder foundation, the mineral veil powder, blush,mascara, 2 brushes and some lip glosses and tinted chapsticks. I couldn't believe the prices, the Christmas specials were an additional 50% off so the prices were lower than drug store cosmetics which seems amazing for the quality and purity of the products!

If you are looking to try some new makeup and can find these specials online or in-store go for it, I've been loving it!

Here's a review on Bare Minerals/Care Escentuals and explains why it's so good for your skin

Thursday, January 15, 2015

Christmas Review

Noah got a tractor and Lucy an Elsa dress from us on Xmas morning and they were very excited :)
Then came Christmas with the Jones side and later celebrations with my parents and then parents and brother's family. It was a very special time and so fun to catch up with our parents and siblings and the kiddos with their cousins. Doesn't happen as often these days, especially after moving! Now we are looking ahead to all that 2015 will bring: 1 year of being in Indiana, a new baby, new stages for L & N - like Lucy going to Pre-K (?!?!) And with this weather, I can't help but dream of summer days with the kiddos at the beach :) Hope you all had a Merry Christmas and a very blessed New Year!

Monday, January 12, 2015

16 weeks

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(since Lucy dropped my phone in the toilet, only the inner camera works.......)

How far along: 16 weeks

Total weight gain: So far I'm still down 6 pounds since having the stomach flu at 10 weeks

Best moments this month: Getting bigger and hoping that means good growth for the little one, feeling the first little movements in my tummy and knowing the ultrasound is soon!

Food cravings: Lots of fruit, pop - seems the same every pregnancy :)

Gender: Don't know! Lucy and I are leaning towards hoping for a girl and Noah (?) and Joe towards a boy - although Joe has a strong case for why it'd be good to have a brother....most of the kiddos at church and who come over are all maybe a brother would be helpful for Noah :) :)

Belly button in or out: still a little bit in

Labor signs: nope

What I miss: having more energy, not having headaches, being able to lift the kids easier and not feeling sore and sluggish

What I am looking forward to: The ultrasound - praying all looks well, looking forward to spring and summer - to getting closer to full-term and then to the baby making his or her arrival and taking the kids outside and playing at the beach and playground! (although we are enjoying the snow at the moment!)

Milestones: Finally "popping" a bit, being out of the first trimester!

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Wednesday, January 7, 2015

Ina Garten's Roasted Vegetable Soup

This is killing me! Sounds so perfect on a chilly, snowy day like today but I lack the energy and some of the veggies to make it.....hopefully next week :)

Roasted Vegetable Soup (Serves 6 to 8 )
Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Maura McEvoy

In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like.6 to 8 cups chicken stock, preferably homemade
1 recipe Roasted Winter Vegetables
Kosher salt and freshly ground black pepper

For serving:
Brioche Croutons
Good olive oil

For the Roasted Winter Vegetables:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley 

Serve with brioche croutons and a drizzle of good olive oil.

Roasted Winter Vegetables
Preheat the oven to 425 degrees.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. 

Tuesday, January 6, 2015

Acts 2

Such a good read this morning....

36 “Therefore let all Israel be assured of this: God has made this Jesus, whom you crucified, both Lord and Messiah.”
37 When the people heard this, they were cut to the heart and said to Peter and the other apostles, “Brothers, what shall we do?”
38 Peter replied, “Repent and be baptized, every one of you, in the name of Jesus Christ for the forgiveness of your sins. And you will receive the gift of the Holy Spirit. 39 The promise is for you and your children and for all who are far off—for all whom the Lord our God will call.”

Also loving reading this each morning