I may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Pour the cranberries in a colander and rinse and clean them. Go through and throw out any bad cranberries.’
2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.
3 Add the cranberries to the pot and let them boil. Reduce the heat and let it simmer for 10 minutes or until most of the cranberries have burst.
4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.
You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.
5 Remove your sauce from heat. Let cool completely and chill. Then place the sauce in the the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!
ITS BEEN 3 WEEKS ON WHOLE 30 & here is my update! Well you know how they say it takes 21 day to make a habit, well I truly believe it is the truth. I want say even after my Whole 30 period is over, I could still see myself keeping up and doing Whole 30. I have created better eating habits during the last 3 weeks, that I truly feel like I can integrate into my lifestyle. I have experienced more energy and a honestly a surge in a mental desire in wanting to be active to compliment my new eating habits. Whole 30 is sustainable and realistic in my opinion in upkeeping.
Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs
Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs
Update 3 #Day 21 ( November 21,2015) – Lost 2.5 lbs
*Now your not suppose to weigh yourself during Whole30, but I jut do a weekly weigh in on Sundays to be able to track it. I am excited to say I am 7lbs away from my weight goal of 125 lbs! 🙂
RECIPE FOR CHIA PUDDING
Prep Time: 10 minutes
Total Time: 10 minutes
- In a blender, combine the banana and coconut milk. Continue till it is well blended.
- Stop the blender add the chia seeds ( and vanilla extract, if you please) and blend a bit more to make sure it mixed evenly ( 30 seconds-1 minute should be fine)
- Pour into a container and chill for an hour to let the chia seeds plump up a bit. (I like to actually refrigerate if over night and add a dash of cinnamon and mix it up!)
- Voila YOU ARE DONE! ENJOY this healthy and scrumptious snack!
After a long day at work, you want to to come home and make something fast and fulfilling. This chicken pesto bake is a dish that is savory and flavorful that everyone will love! It is also a low card and gluten free dish!
(Makes 4 servings)
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
2 oz. (1/2 cup) grated low-fat mozzarella cheese
1.)Preheat oven to 375F. T Cut each chicken breast lengthwise into 2- 4pieces depending on the size.
2.) Spray your baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
3.)Lay chicken strips over the pesto, then spread about 1/4 cup more basil pesto over the chicken.
4.)Cover the baking dish with aluminum foil & bake the chicken for 25-30 minutes
5.)When chicken is cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.
TIP: Serve hot. You want to use flavorful juice to serve with rice, couscous, or quinoa to soak up the juice. Just spoon the juice over the chicken.
This year there is a lot of wedding trends that are arising that are new or ones that may be revisiting from the past. This time period requires a lot of planning and organization. Here are some applications that you can use on your mobile device that can make this process easier and give you peace of mind. Happy Planning!
1.)The Knot Wedding App.
Its a terrific wedding planning application that can service you in a variety of ways. From finding the perfect venue in your budget, caterers, photographers and etc. This application is vital for planning and it comes with a great countdown to your big day!
2.) Task Rabbit
This application is helpful for delegating and tasking things to others. It is an application that also helps with figuring out where certain things are done at and where to go for it! There are going to be so many little things to do. Make sure it doesn’t fall through the cracks.
Here is an application to help you scout out the perfect honey moon destination for you and your spouse! Trying to figure out the best place to go that season, within your budget and have all the activities that you want to do. Try this application to make that planning process easier for you!
Here is a Spring time smoothie that is a MUST Try! As it begins to warm up, sometimes you just want to kick up your feet and relax.
- 1 cup coconut milk
- 1 banana, peeled, sliced, and frozen
- 1 mango, skinned and chunked
- 5 strawberries
Combine ingredients in blender and blend until smooth. Makes 3 1/2 cups.
- You can also blend one fruit at a time to create a “Layered” Smoothie!
Now make that smoothie , kick your feet up and relax yourself with some tropical soothing music! 🙂
With January making its presence known with its cold breezes, we are all looking for a way to warm up. When you come home you can whip up this easy breezy recipe for Homemade Chicken Noodle Soup. Its quite tasty and will fill you up with a warm feeling. You can get this recipe cooking and ready in FIVE Easy Steps!
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- In a large pot over medium heat, melt butter.
- Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths
- stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.