Wednesday, June 27, 2012

Halfway doe

Happy summer everyone. I hope every are enjoying the cooler temps. I feel like whenever I update there is always a tonpf things that happened. My sister had her baby shower for her baby boy due in August. We visited my grandfather in long island. We haven't been there in 5 years for no good reason. But we used to go every summer and we have so many memories there. I hope my boys have those same precious memories. I am currently going through holistic nutrition school. Just yesterday I gotmymid point certificate to start taking clients. I will graduate in January but halfway done baby. How is your summer going?

Sunday, January 22, 2012

Sunday the 22nd

So you saw Sunday the 22nd, did ya? You are probably wondering why is this day so important to Lindsay?? Well, there is nothing super exciting or important about this day. Other then, this is a day I was able to go church with my husband and boys and fellowship a little before we had to leave because my husband has to go to work. Then I talked to my sister, had lunch with my in-laws and then put my boys to bed. So as you can see nothing ground breaking happened today but when I look at my life, I am so blessed. So nothing happened that I will forever remember but on January 22nd 2012, I was able to love my boys, even when J is pushing the limit, B is hungry again, and I am ready to pull my hair out due to potty training, or changing another poopy diaper. But today is Sunday the 22nd and I wouldn't have it any other way.

Saturday, January 21, 2012

Finally Snowing

Hello girls. And guys just in case since my husband is sitting here saying, "what if there is a guy following too?" So hello to the random guy that may be following..... Onward. It is finally snowing here in the Pennsylvania countryside. I am so excited because first off the snow is just so pretty and my theory, if it's gonna be cold, SNOW! Although, this year I can say it's the best winter ever in the history of winters. Just until a few weeks maybe days ago, we were outside. It has been awesome. So today we are going to take our boys out in the snow. Well I will hold the 5 month old and Daddy is going to pull the almost 3 year around in the sled. Oh and I will take pictures. So if its snowing in your area, go out enjoy the snow or stay in and drink hot cocoa. MMM that may be a treat later when we come in. Good idea.
In honor of the snow and winter finally deciding to arrive, here is a recipe for HOT COCOA. I have been making this for a few years now for myself or others. Most people like it and drink it right down but my step-mom wasn't a fan. So adjust the ingredients as you see fit. Drink and enjoy. Oh and PS in years past I used to use fake sugar in place of the real sugar. It worked just fine.

Wednesday, January 18, 2012

I'm Back BABY!!!!!

So I'm sitting here checking blogs and I thought you know I wanna update mine again. Let's get back on the band-wagon. You want to know what has happened in the last YEAR AND A HALF!! I had a baby boy in August, I quit my job as a social worker, my sister got married, and now she's prego, my oldest son is turning 3, we have chickens for eggs and started nutrition school. WOWZA! So we have been super busy. Enjoying life with my guy, my boys, family, friends, and random people in between.
But to welcome everyone back. Let's throw a recipe out there for ya.
I found a super easy recipe one night when we were starving and didn't have a whole lot of food in the fridge.
Place chicken breasts in a pie plate with olive oil on the bottom. Top with seasoned salt and pepper. Flip your breasts. Chicken breasts girls ;). Then top with salt and pepper again. Cook for about 30 mins at 350. While the chicken is cooking, make your white sauce. AKA- cream of anything sauce. In this recipe I did not add the celery or the salt. Or come to think of it any other flavoring but the butter, milk, and flour.
When the chicken is done and your cream sauce is done. Put the chicken on a plate and pile the ooooh so good white sauce on top. goes great with brown rice and roasted green beans.
Enjoy and see you soon.........

Saturday, August 14, 2010


Well, here I am late on a post again. The last post I did I said I would comment on Level 2 in the Jillian Micheal's 30 Day Shred. Well I said I would comment if I was alive......and I am alive!! YAY. I did do it and it was rough. I must say that I thought Level one was harder but I think I knew what I was in for on this level. I have not tried Level 3 yet, only due to fear. But the Husband shockingly enough did it with me a few times. The whole time on Level one I am DYING and sweating like a beast. And of course the whole time he is saying come on you can do it, fix your pose and etc. As a side note he went to school to be a P.E. Teacher so he is all about the right way and he was being totally helpful. But back at the ranch, he came home one night and said he was going to start it with me because he really liked what she did. So we are doing level 2 together and let's just say I thought I was dying!! At the end of it, he playfully taps my arm and says "you win!" HAHAHA if that wasn't worth the 10 dollars I spent on the DVD, I don't know what is. So we did it a few more times and sadly we fell off the Jillian band wagon the last few days. But we have been riding bikes together and I have been doing my true stand by, Pilate's. But if you are looking for something to get your butt in gear or looking for something new, this would be a good one to try. But anyways I of course have a recipe to share with you because I LOVE FOOD!

A few weeks ago we ran out of pancake syrup and I told the Husband I am not buying that stuff anymore and I would find some recipe to use in place of it. So we got up one morning and the Husband made french toast :):) and I found an awesome replacement for pancake syrup. Let me tell you though it is not low cal, it is not low fat, but it has no calories, so you can enjoy with no guilt. That's a joke, just in case you missed the boat on that one. This takes only like ten minutes to put it together and I think it made two small mason jars of it. So if you are on your way to eating clean, this is a good first step. Enjoy!

1/2 cup butter

1 cup sugar

1 cup buttermilk

1 TB vanilla

1 TB corn syrup

1/4 tsp cinnamon

1/2 baking soda

Bring everything but the baking soda to a simmer over medium heat. Once it starts to simmer add the B.S. and whisk for ten seconds before removing from heat. Serve warm.

DISCLAIMER...whatever you don't use can be stored in the fridge but all the heavy stuff like the buttermilk and butter rise to the top. It is okay just nuke it for about 30 seconds, stir, and enjoy all over again!

Friday, July 30, 2010

I really dislike Jillian Micheals

OK so this one isn't a food post!! Shocking I know.

For a few weeks I have been going back and forth about buying a Jillian Micheal's workout DVD. Well last week I finally bit the bullet and I started it Sunday night. So needless to say Sunday night I am grunting and yelling "I hate you Jillian." If you have ever watched the Biggest Loser, you know she is one tough cookie and doesn't wait for you. Tuesday I could barely walk or breath, so I did my Pilate's DVD and did a lot of flexibility with that one. Wednesday I got on the wagon and did it Thursday too. Last night, I didn't yell nearly as much. And what was even better was I finally got through the last abs workout in circuit 3. Because before this I would do a few bicycles and then lay and die until the cool down. This DVD has three levels, so the Husband figured 9 days on each level. This DVD claims to shred 20 pounds in 30 days and the best part is each workout is 20 minutes. I just keep saying I can do anything for 20 minutes. I am not looking to shred 20 pounds but if I could lose the few pounds I put on in the winter and tone what I have, I will be greatly appreciative. So if you are looking for a butt kicking 101, Jillian Micheal's is the way to go. I feel that even if you never experimented with level 2 and 3 you would still be able to maintain what you've got on level 1. So Monday night I am going to move unto level 2. I will give you an update IF I am still alive at the end. Have a great weekend.

Friday, July 23, 2010

Crispy Swiss Chard Cakes

It's Friday!!!!
So my garden is growing and I am finally getting stuff out of it. This year I planted Swiss chard not really knowing what to do with it but wanted to give it a try. This week it was ready to pick and I still didn't know what to do with it but a girl from high school gave me a great idea. They are called crispy swiss chard cakes. She said they are her favorite things to make and eat in the world!!! I thought in the whole world, well I have to give these a try. How bad could they be? So I made them yesterday and they were awesome. The recipe seems a little overwhelming but once you go through it once it really isn't a big deal. If you have chard I encourage you to try them but watch the salt. Maybe only do a 1/2 tsp because they were a little salty for me. Next time I'm not going to add the salt until I eat them. They are much like potato pancakes and have a great crisy flavor. Other then this recipe I'm not sure what to do with this stuff. Any suggestions?

Crispy Swiss Chard Cakes

2 pounds Swiss chard
4 tablespoons olive oil
1 medium onion, thinly sliced (1-1/2 cups)
1-½ teaspoons salt to taste(I suggest waiting until you eat them to add salt)
3 tablespoons butter, in pieces
½ teaspoon freshly ground black pepper or to taste
1 egg, beaten lightly
2 cups shredded Italian Cheese

Cut off the stem at the base of the chard leaves and cut the central rib out of the leaf if thick and tough (save the stems and ribs for vegetable stock). Rinse the leaves and drain in a colander
Bring 5 or 6 quarts of water to the boil in a large pot, drop in the chard leaves and stir to submerge them. Return to the boil and cook for 5 minutes. Drain into a colander and let cool. Chop the cooked chard into small shreds and drain once again in the colander. Press and squeeze the chard to remove as much liquid as you can.

Pour the olive oil into the skillet and set over medium heat. Stir in the sliced onions and ½ teaspoon salt and cook, stirring occasionally, until the onions wilt and barely color, about 5 minutes. Scatter the chopped chard into the skillet and drop in the butter pieces. Stir the chard with the onions and the melting butter; season with another ½ teaspoon of salt. Cook over medium heat for 7 or 8 minutes, stirring and tossing frequently, until the chard is fairly dry-don’t let it get brown or crispy.

Remove the chard to a big bowl, toss with the freshly ground pepper and more salt to taste. Spread it out in the bowl to cool. Let the skillet cool, too, then wipe it clean and dry-you’ll be using it again. Put the shredded cheese in a plate or shallow bowl and toss so the shreds are loose and separate.

When the chopped chard is lukewarm or cooler, pour the beaten egg over it and mix in thoroughly with your fingers. Divide into 6 roughly equal parts and form them into patties-just like hamburgers-3 to 4 inches across. Press each cake of chard firmly so it holds together.

Set the dry skillet over medium-low heat. Hold a chard cake in one hand and cover the top with 2 to 3 tablespoons of the shredded cheese. Press the shreds so they adhere then turn and cover the bottom of the patty with a layer of cheese. Lay the cake in the hot skillet (it should start to sizzle in a few seconds) and quickly coat 2 more patties with cheese and set them in the skillet, several inches apart. If there’s room, start cooking another.

Fry on the first side for 3 minutes or longer, until the cheese forms a crisp golden- brown crust. Shake the pan to loosen the cakes, slide a spatula underneath and flip them over. Cook and crisp the second side, another 3 minutes or so. Lift out each patty with the spatula, blot up the oil released by the cheese with a folded paper towel, and set on a warm plate (placed in a low oven if you like).

Serve the cakes warm and crispy, either whole as a main or cut into bite-size wedges.

I know they are not very pretty BUT they are good.
Linked to Foodie Friday