My sweet friend, Anne, is hosting today - so please follow the link below to share your favorite posts from this week!
Blogger Love Link-Up
Friday, March 13, 2015
Blogger Lover v.32
Hi lovelies! You didn't think that I would skip a Blogger Love just because I am off laying on the beach, did you? No way - I need some reading material for my flight home tomorrow.
My sweet friend, Anne, is hosting today - so please follow the link below to share your favorite posts from this week!
Blogger Love Link-Up
My sweet friend, Anne, is hosting today - so please follow the link below to share your favorite posts from this week!
Blogger Love Link-Up
Thursday, March 12, 2015
The Lilac Linnet: Making Healthy Changes and Saying Goodbye to the Scale
Today I have Llinos, from The Lilac Linnet posting about healthy body image. I know this is something I need to work on, and I love the message she shares!
Since September 2014, I have really been working on my fitness in ways that I haven't ever done before. I know I'm not alone in having left any exercise behind at the last gym lesson in school, and for the daily routine of drive to work, sit at a desk and go home to sit on a sofa to take over.
But, I knew I wanted to change that. In February 2014 I underwent surgery to remove a cyst on my ovary. I recovered well, but I wanted to take up healthier habits to look after myself. I'm an apple shape; my stomach is where my weight goes, and I've always had a difficult relationship with my stomach due to that weight, and surgery scars. I wanted to stop worrying about the size of my stomach, stop staring at it in the mirror, stop comparing myself to women with flat stomachs. As my stomach had healed from the operation, this seemed like a great time to let all of these negative feelings go.
I started small because I wanted to create lasting habits. I began going for a walk at lunchtime everyday, so that I was getting out of the office and into the fresh air by moving my body. Then, after a few weeks, I took up running with the help of the Couch to 5K app. Now I try my best to walk daily and run three times a week. I have more or less cut cola from my diet, only eat fries once a week, and dinner is usually veg and meat or fish. I have a sweet tooth but a small piece of dark chocolate satisfies it, and I love trying healthy baking recipes.
However, if life gets in the way, I don't best myself up about it. If I go out for dinner I will enjoy my meal and maybe a cocktail. If I miss that run, there's always tomorrow. When I first made these changes, I was quite obsessive about weighing myself and measuring my waist size. I had a clear idea of what size I wanted to be. I was anxious about losing the fat around my stomach. However, I now realise that I can be happy with my body now, right in this moment. I can enjoy my outfits, and makeup. I don't have to wait to reach a certain number on a scale. I realise that the action of weighing myself constantly was tied up with the guilt I felt at eating unhealthily, and at my lack of movement. Now I know that I'm doing my best to eat well and move often, and that I'm moving in the right direction, I don't have to frenetically measure my waist! This is a lifelong path, which I'm taking one day at a time.
How can you make a small healthy change in your life today?
Since September 2014, I have really been working on my fitness in ways that I haven't ever done before. I know I'm not alone in having left any exercise behind at the last gym lesson in school, and for the daily routine of drive to work, sit at a desk and go home to sit on a sofa to take over.
But, I knew I wanted to change that. In February 2014 I underwent surgery to remove a cyst on my ovary. I recovered well, but I wanted to take up healthier habits to look after myself. I'm an apple shape; my stomach is where my weight goes, and I've always had a difficult relationship with my stomach due to that weight, and surgery scars. I wanted to stop worrying about the size of my stomach, stop staring at it in the mirror, stop comparing myself to women with flat stomachs. As my stomach had healed from the operation, this seemed like a great time to let all of these negative feelings go.
I started small because I wanted to create lasting habits. I began going for a walk at lunchtime everyday, so that I was getting out of the office and into the fresh air by moving my body. Then, after a few weeks, I took up running with the help of the Couch to 5K app. Now I try my best to walk daily and run three times a week. I have more or less cut cola from my diet, only eat fries once a week, and dinner is usually veg and meat or fish. I have a sweet tooth but a small piece of dark chocolate satisfies it, and I love trying healthy baking recipes.
However, if life gets in the way, I don't best myself up about it. If I go out for dinner I will enjoy my meal and maybe a cocktail. If I miss that run, there's always tomorrow. When I first made these changes, I was quite obsessive about weighing myself and measuring my waist size. I had a clear idea of what size I wanted to be. I was anxious about losing the fat around my stomach. However, I now realise that I can be happy with my body now, right in this moment. I can enjoy my outfits, and makeup. I don't have to wait to reach a certain number on a scale. I realise that the action of weighing myself constantly was tied up with the guilt I felt at eating unhealthily, and at my lack of movement. Now I know that I'm doing my best to eat well and move often, and that I'm moving in the right direction, I don't have to frenetically measure my waist! This is a lifelong path, which I'm taking one day at a time.
How can you make a small healthy change in your life today?
Wednesday, March 11, 2015
Brianna Leigh: Easy Chicken Parmesan
If there's one thing I need a recipe to be, it's easy. Brianna is here with just that - a delicious recipe for Chicken Parmesan. This one is getting added to my rotation when I'm back!
Hello All the Joys readers! I'm so glad to be here today and to introduce to you a super simple and delicious recipe.
It's no surprise that my favorite dishes are quick and easy. I don't like a lot of fuss when it comes to cooking, which is why this three ingredient Chicken Parmesan is the perfect addition to my weekly menu. It's actually a go-to staple in my family!
This recipe is simple, quick, and can be totally customized to your preferences!
Ingredients:
boneless, skinless chicken thighs
shredded mozzarella cheese
ragu sauce (any flavor)
Directions:
1. Defrost 6 pieces of chicken thighs in the microwave. This takes about 20 minutes or so, depending how big your pieces are and the strength of your microwave.
2. Coat a frying pan in oil. You can use vegetable oil, but I prefer olive oil. To each their own!
3. Place the chicken thighs in the skillet and season to taste. I used seasoned salt, pepper, garlic powder, and Worcestershire sauce. Again, it's however you prefer!
4. Cook chicken over medium heat. You don't want to cook it too hot, or it'll burn. Also, you don't want the heat too low, as that would take a lot longer.
5. Once your chicken is thoroughly cooked (you can check by cutting into one of the thicker pieces), turn the burner off and drain the oil/grease from the pan.
6. Next, turn the burner back on to low-medium heat, and pour Ragu sauce over the chicken. From a larger jar, I used about 3/4 of the sauce. Again, it's up to you how much you prefer to add. If you like a lot of sauce, go crazy and use the whole jar! If you prefer less sauce, use about half.
7. Last, but not least, top with shredded mozzarella cheese! I used about 6 ounces, but it's totally up to you! If you're a big fan of cheesy dishes, add as much as your heart desires. If you're trying to cut back on consuming so much cheese, only use as much as you'd like.
8. Continue cooking for 5-7 minutes or until cheese is melted. This isn't to keep cooking the chicken, but instead to heat up the sauce and melt the cheese.
9. Enjoy!
Hello All the Joys readers! I'm so glad to be here today and to introduce to you a super simple and delicious recipe.
It's no surprise that my favorite dishes are quick and easy. I don't like a lot of fuss when it comes to cooking, which is why this three ingredient Chicken Parmesan is the perfect addition to my weekly menu. It's actually a go-to staple in my family!
This recipe is simple, quick, and can be totally customized to your preferences!
Ingredients:
boneless, skinless chicken thighs
shredded mozzarella cheese
ragu sauce (any flavor)
Directions:
1. Defrost 6 pieces of chicken thighs in the microwave. This takes about 20 minutes or so, depending how big your pieces are and the strength of your microwave.
2. Coat a frying pan in oil. You can use vegetable oil, but I prefer olive oil. To each their own!
3. Place the chicken thighs in the skillet and season to taste. I used seasoned salt, pepper, garlic powder, and Worcestershire sauce. Again, it's however you prefer!
4. Cook chicken over medium heat. You don't want to cook it too hot, or it'll burn. Also, you don't want the heat too low, as that would take a lot longer.
5. Once your chicken is thoroughly cooked (you can check by cutting into one of the thicker pieces), turn the burner off and drain the oil/grease from the pan.
6. Next, turn the burner back on to low-medium heat, and pour Ragu sauce over the chicken. From a larger jar, I used about 3/4 of the sauce. Again, it's up to you how much you prefer to add. If you like a lot of sauce, go crazy and use the whole jar! If you prefer less sauce, use about half.
7. Last, but not least, top with shredded mozzarella cheese! I used about 6 ounces, but it's totally up to you! If you're a big fan of cheesy dishes, add as much as your heart desires. If you're trying to cut back on consuming so much cheese, only use as much as you'd like.
8. Continue cooking for 5-7 minutes or until cheese is melted. This isn't to keep cooking the chicken, but instead to heat up the sauce and melt the cheese.
9. Enjoy!
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Tuesday, March 10, 2015
Love the Here and Now: Easy Pasta e Fagioli
Today, Anne from Love the Here and Now is here to share a delicious recipe for pasta e fagioli with us. It looks so good, I can't wait to come home and make it!
This winter has been tough. It has brought record breaking temps (below zero temps, mind you). Some of us are lucky enough to escape the winter and head somewhere nice and warm (cough Meagan cough). Then there are others, like myself (Anne from Love the Here and Now), who have to stay home and find ways to stay warm. One way I like to stay warm is to eat a nice hot bowl of the Italian classic, Pasta e Fagioli. This has to be one of the easiest Italian dishes to make. Get ready to impress your families and friends with this simple and easy Italian classic.
2-3 Cans of Canellini Beans (rinsed and drained)
1 Lg. Can of Whole Peeled Tomatoes
3 Cloves of Garlic
2 Stalks of Celery
4-5 Carrots (Peeled and Chopped)
1 Onion Chopped Parsley (to taste)
2 Bay Leaves
Olive Oil
Fresh Grated Cheese
Small Pasta (Ditalini, Small Shells)
Salt and Pepper to Taste
Dash of Wine if desired, feel free to add some to the pot as well ;)
While that is sautéing empty the whole peeled tomatoes into a bowl. Gently squeeze the tomatoes until they are broken up. Add contents of the bowl to the pot with the 4-6 cans of broth.
Let simmer for 10-15 minutes on medium heat. Add the rinsed cans of beans. Continue to simmer for another 15 minutes or so. Season to taste with salt and pepper and parsley. If you choose, add a dash of wine or pour yourself a glass to enjoy while it continues to cook. In another pot, bring salted water to a boil. Cook your chosen pasta the length of time designated on the box. Drain and add to a pasta bowl. To prevent the pasta from sticking, add a small scoop of the pasta e fagioli and stir (or a dash of olive oil can be used instead). Fill individual bowls with a scoop of pasta and ladle the pasta e fagioli over the pasta. Be generous, as this is meant to be a soup-y (is that even a word??) dish. Garnish with freshly grated cheese. If you like a little extra spice, add crushed red pepper. Serve with a salad and a loaf of warmed crusty Italian bread.
Word to the wise...this makes quite a bit. So invite your family and friends over or be sure you have enough freezer space to freeze some. We love having this on hand for those cold Winter nights that our schedule doesn't leave a lot of time to get creative in the kitchen. Are you a fan of pasta e fagioli? What are your go to meals for winter?
This winter has been tough. It has brought record breaking temps (below zero temps, mind you). Some of us are lucky enough to escape the winter and head somewhere nice and warm (cough Meagan cough). Then there are others, like myself (Anne from Love the Here and Now), who have to stay home and find ways to stay warm. One way I like to stay warm is to eat a nice hot bowl of the Italian classic, Pasta e Fagioli. This has to be one of the easiest Italian dishes to make. Get ready to impress your families and friends with this simple and easy Italian classic.
Ingredients
4-6 Cans of Vegetable Broth2-3 Cans of Canellini Beans (rinsed and drained)
1 Lg. Can of Whole Peeled Tomatoes
3 Cloves of Garlic
2 Stalks of Celery
4-5 Carrots (Peeled and Chopped)
1 Onion Chopped Parsley (to taste)
2 Bay Leaves
Olive Oil
Fresh Grated Cheese
Small Pasta (Ditalini, Small Shells)
Salt and Pepper to Taste
Dash of Wine if desired, feel free to add some to the pot as well ;)
Instructions
Heavily coat the bottom of your pan with olive oil and add bay leaves. While that warms, chop your garlic. Add garlic to oil and let cook on low, being careful to not burn garlic. Add onions and sauté for 5-10 minutes. Once onions become soft, add chopped carrots and celery.
While that is sautéing empty the whole peeled tomatoes into a bowl. Gently squeeze the tomatoes until they are broken up. Add contents of the bowl to the pot with the 4-6 cans of broth.
Let simmer for 10-15 minutes on medium heat. Add the rinsed cans of beans. Continue to simmer for another 15 minutes or so. Season to taste with salt and pepper and parsley. If you choose, add a dash of wine or pour yourself a glass to enjoy while it continues to cook. In another pot, bring salted water to a boil. Cook your chosen pasta the length of time designated on the box. Drain and add to a pasta bowl. To prevent the pasta from sticking, add a small scoop of the pasta e fagioli and stir (or a dash of olive oil can be used instead). Fill individual bowls with a scoop of pasta and ladle the pasta e fagioli over the pasta. Be generous, as this is meant to be a soup-y (is that even a word??) dish. Garnish with freshly grated cheese. If you like a little extra spice, add crushed red pepper. Serve with a salad and a loaf of warmed crusty Italian bread.
Word to the wise...this makes quite a bit. So invite your family and friends over or be sure you have enough freezer space to freeze some. We love having this on hand for those cold Winter nights that our schedule doesn't leave a lot of time to get creative in the kitchen. Are you a fan of pasta e fagioli? What are your go to meals for winter?
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