Friday Favorites: The Book

I have spent the last few weeks thinking about what I want this blog to be and how I want to do it. I’ve also been working on a few others things as well. However, I was going through some pictures in my phone to delete and I came across one that I forgot that I had taken.

So today starts a new feature on the blog: Friday Favorites. Fridays will be the day that I take personal privilege and share something that I am really into whether it be a blog, website, book, recipe, whatever. But today, I share something that is my favorite because it represents pretty much everything I have become in the last 10 years or so.


This is Grandma Polly’s book. Grandma Polly is my husband’s grandmother. She is one of the most amazing people I have ever met. Strong, stubborn, kind, full of grace and love for her family, and seriously probably the hardest working woman I have ever known.  Grandma has taught me how to become a better wife, a better mother, a canner, a gardener, and a MUCH better cook.

Inside this book (a vintage adhesive photo album) is the fountain of knowledge that this woman has taught me.  The book contains recipes, common household tips and tricks, canning instructions and other clippings of advice that she has collected through the years.

Grandma keeps this book up high and away where no one can get to it, including her, unless she calls my tall husband, father-in-law, or brother-in-law to get it for her.

Do you have something like this in your family?

Broccoli Cheese Stuff Spaghetti Squash (keto)

When eating keto, it’s always easy to find a fat and a protein, however sides are harder, at least they are for me.  Don’t get me wrong, salads are great, but they get old quick, as do roasted vegetables.

Spaghetti squash can honestly be tricky. It’s easy to cook, however, trying to convince the rest of the family that it honestly is as delicious as it is before they take a bite can be the hardest part.

Back to the recipe….


1 medium spaghetti squash

2 cups steamed/cooked broccoli

1 cup cheddar cheese

1/2 cup parmesan cheese

2 tbsp. cream cheese

salt/pepper to taste

olive oil cooking spray


Preheat oven to 375. Cut squash in half (lengthwise) and place inside face down on a greased cookie sheet. Cook for 45 minutes. Once done cooking let cool for about 30 minutes.Take a fork and scrape out the “spaghetti” and place in a bowl. (You can do the previous steps a few days ahead and then just put the squash in the fridge until you’re read to use it.)

In a pan on medium heat combine the “spaghetti”, broccoli, cream cheese, cheddar cheese, and Parmesan. Stir until melted and combined.

Place the mixture back into the squash. Put back into the oven at 375 for 20 minutes or until cheese is golden brown on top.


Nutritional Information for 1 serving (from MyFitness Pal Recipe Log):

Calories: 155, Fat: 11 grams, Carbs: 3 grams, Sugars: 1 gram, Protein: 9 grams

Ham and Swiss baked chicken

A few weeks ago I blogged about Baked Chicken Caprese. It was a hit. My family loves baked chicken recipes, especially Mayo Chicken  So I’m constantly trying to switch it up a bit. The newest of our baked chicken recipes is Ham and Swiss baked chicken.

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I took 4 large chicken breasts, butterflied them (making 8 pieces) and then pounded them flat. I sprinkled them with salt and pepper and placed them on a greased piece of aluminum foil on a cookie sheet.


I then placed one slice of ham and 1/2 slice of Swiss cheese on each piece of chicken.


Then I just folded them in half. I also took some mayonnaise and lightly spread it on top of each piece of chicken and sprinkled almond flour on top (you could use bread crumbs if you wanted to).


Bake at 375 for 35 minutes. Cut each piece and serve. We had sauteed veggies with it on this occasion, but we’ve done salads before. It’s up to you what you want. It’s quick, easy and can be made ahead of time for sure.


Nutritional Information: Makes 8 servings. Each serving has: Calories- 210/ Carbs – 1g./ Fat- 9g./ Protein – 30g

Balance for the Soul…a tribe


Ever since starting my travel month (July) and then jumping right back into school, life has been completely unbalanced. It’s been “busy”, but not necessarily productive. I have felt at times that I’m just spinning my wheels and going nowhere. This is in several areas of my life, but especially when it comes to taking care of myself: physically, nutritionally, mentally, emotionally.

I have begun to realize that it is because I have been alone, it’s very lonely, and it’s entirely my fault. I think that I can do ALL. THE.THINGS. all by myself. I can’t. I’m on my way up and back to who I am, what I can be, and making the most of my days instead of letting my days make the most of me. How? My tribes.


Whether they are coworkers, a group of women I’ve known for 17 years but have only met a handful in real life, or a group of crazy social media influencers that have my heart and my back, they change my life everyday.

So what’s the point? The point is, that no matter what life hands you, true balance occurs when you have others to hold you up when you want to fall down. I can feel their hands on my back when I realize it. The trick is to understand that you cannot exist alone. No one is meant to. You are only better by those you surround yourself with.

Need a tribe? Find one, I bet you already have one, but don’t realize the power they have to help you.


Baked Chicken Caprese

School is back in session, and as a result, so are our busy evenings. There is church, volleyball, committees, events, housekeeping, homework, teacher prep, etc. You name it, we are probably doing it. When trying to eat clean there are a few challenges. One is to find the time and effort to cook at home. Secondly is to not repeat the same recipes over and over again. And the one that I try to stick to more than any other is to cook with seasonal ingredients.

After spending some time in my garden I realized that I had an influx of basil, and a few tomatoes. I wanted a caprese salad, but not everyone will eat that for a meal at my house as I feed a hungry rancher/cabinet maker, and two teen athletes. Enter, baked chicken caprese.


I needed something that was keto friendly, but also quick and easy to make. This recipe fit the bill.


I used 4 chicken breasts butterflied (so 8 pieces of chicken). Then I tenderized with my trusty wax paper and rolling pin.


I put them on a cookie sheet covered in foil and sprayed with olive oil cooking spray. I seasoned the chicken breasts with salt, garlic powder, oregano, and a dash of red pepper. Then I laid down 3 or 4 fresh basil leaves and topped with sliced tomatoes and fresh mozzarella pearls.


I folded the breasts in half.


Than I spread a little mayonnaise (not Miracle Whip or salad dressing) on top and then sprinkled with almond flour. I put it in the oven at 375 and baked for about 35 minutes.

14141666_577742869074880_5516203851653317947_nFor side dishes we had mixed veggies with Parmesan and “fried” okra in almond flour. You could just do a salad, or pretty much any other side. The 4 breasts butterflied made 8 servings and with the four of us there were none left.  I’m hoping to add some more similar recipes to my repertoire soon. Nutritional information.

Information from Fitness Pal Recipe Nutrition Analysis

Calories: 194 / Net Carbs: 4g./ Fat: 10g./ Protein: 19g./ Sugar: 2g.




The reality is….

The reality is….

I have been procrastinating about writing this post and I haven’t been able to post anything else, because well, I couldn’t.

For a multitude of reasons, excuses, life events, I went back to eating like crap.

It started slowly and then before I knew it I was back in my old habits.

I didn’t gain much weight back, only a few pounds, that are already leaving again.

I needed this lesson. It wasn’t about the weight that I put back on. It was about how I felt. I knew I was making poor choices and eating fake food, but I was “busy”, “didn’t have time to cook”, “stressed”. The reality of those decisions was about 10 days ago I started having trouble catching my breath, my headaches and joint pain were back, and I was lightheaded and nauseous.

I immediately knew why I felt like that, and I knew I had hated those feelings.

So….back to square 1 kind of.

I know what I need to do and I’m doing it. Starting over. It sucks, it will be hard, but that’s the consequence for straying off of the path.

If you’ve ever decided that this is the time to start over. Go ahead and start with me. TODAY. Don’t wait until tomorrow. Start now.





Bulletproof Coffee

From the beginning of starting Keto, Bulletproof coffee has been my JAM. I wasn’t a coffee drinker, unless it had more sugar and milk than coffee. B didn’t like it either. However, once you start, it’s honestly my crack. After being gone travelling for work, almost the entire month of July, I went back to resetting and drinking it each morning. 20160803_082956_resized


1 Tbspn. heavy cream (if you have it, but milk works ok, but not the greatest)

1 Tbspn. Kerry Gold Silver Label butter (or any grass fed non salted butter)

1 Tbspn. Unrefined Coconut Oil

10 ounces hot coffee

1 scoop Barleans  Greens (I prefer the Chocolate Silk)



Make the coffee as you normally would, either through brew, Keurig, or instant (I use instant) and then add butter, coconut oil, cream, Barleans.


Blend well. Use could use a bullet, or any kind of blender, I have an immersion that is quick and easy to use.


Pour into your cup, or travel mug and drink. It will wake you up, keep you full, and benefit your gut health. I don’t eat anything for breakfast, but drink this and am not hungry until lunch time. No snacking needed.

Nutritional Information:

Calories: 301

Protein: 2g.

Carbohydrates: 4g.

Sugars: 0g.

Fat: 31 g.