Jan 22, 2015

Friday Fav : Beauty

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Around here, we get stuff-itis. Inflammation of stuff...too many things. This goes in phases and cycles and when it hits, we declutter and pare down.

There are a few items, however I have learned to appreciate and enjoy. We all know the hunt for our perfect anything can be rough. Today, I want to share some Friday Favs - on the topic of beauty.



Fav Beauty






MAKEUP {left-right}
  • Urban Decay 'Baked' bronzer
  • MakeUp Forever HD Foundation applied with...
  • Sigma F80 flat brush
  • Urban Decay 'Lost' eyeshadow
  • Urban Decay 'Zephyr' eyeshadow
  • Urban Decay 'Bust' eyeshadow {not shown}
  • Urban Decay eyeshadow primer
  • Urban Decay 24/7 glide eye pencil


SKIN
  • eos Shave cream
  • Exfoliating towel {used with Alba Acne Dote-not shown}
  • Tend Skin solution for razor burn/bumps


HAIR
  • Redken Ringlet Curl Cream
  • Redken Quick Dry Hairspray


These are a few of my favorites. What beauty products do you love??

Jan 19, 2015

Egg Muffins ...on the go

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Breakfast is a must! Since my son started Kindergarten, there are more daily tasks that need to be done each morning. Breakfast for kids, pack snacks and lunches, get dressed, bundle up, pack up bookbags, homework, and on and on...

I love stovetop oatmeal, but it takes time! These egg muffins are an easy grab and go solution for breakfast and will give you the protein and fresh veggies you need to start your day right. And it's 21 Day Fix friendly. One batch makes 12 for the week... how easy it that?! What's your favorite, easy breakfast?



Recipe:
Yield: 12 muffins

Ingredients:
  • 8 whole eggs
  • 3/4 cup egg whites
  • 1 cup green or red bell pepper, chopped
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup turkey bacon, cooked and crumbled (4-5 slices)
  • olive oil spray
Directions:
  1. Preheat oven to 400F and lightly grease a muffin tin pan with olive oil.
  2. In a medium bowl, combine whole eggs and egg whites. Whisk. Add all other ingredients and mix until combined.
  3. Fill muffin tins 3/4 full with egg mixture.
  4. Bake for 10-12 minutes until egg is set. Remove from oven and cool for 5 minutes before removing from pan.
  5. Muffins may be stored in refrigerator for up to 7 days. To serve, lightly warm and enjoy!

21 Day Fix conversion: 2 muffins = 1 red, 1/4 green

Jan 13, 2015

Margherita Pizza + Wheat Crust

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I LOVE pizza! I also know what it does to my body when we have it delivered. This is the perfect compromise to enjoy pizza while keeping nutrition clean. It is also an added perk that I can involve the kids in making this recipe! My daughter loves rolling out the pizza dough and they both 'ooooo' and 'ahhh' as they watch the ball of crust dough rise...don't worry, it's a quick-rise recipe and absolutely amazing!



For the Crust: 
crust adapted from The Fit Housewife

Ingredients:
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp chia seeds or flax 
  • 2-1/4 tsp quick rise yeast (1/4 oz packet)
  • 1/2 tsp salt
  • 2/3 cup warm water
  • 2 tsp extra virgin olive oil
  • 2 tsp honey or agave
Directions:

  1. In a medium bowl, combine the flours, chia/flax, yeast, and salt. Mix together with a wooden spoon.
  2. Using a liquid measuring cup, measure the warm water. Then, stir in the olive oil and honey. Pour wet mixture over dry ingredients and stir with a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray the bowl with olive oil spray and place dough in bowl. Cover with plastic wrap and let dough rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a pizza pan with olive oil spray and set aside. You may also use a pizza stone and no oil is needed. Preheat oven to 425F.
  3. When dough has risen, place ball on a lightly floured surface. Using a rolling pin, roll dough into a 12-inch circle. Transfer dough to your prepared pizza pan. Bake in oven for 5 minutes. Remove from oven and add toppings.

For the Pizza:

Ingredients:
  • 1 small jar or tube of prepared pesto sauce
  • 3 small roma tomatoes, sliced
  • 8 oz fresh mozzarella cheese, sliced (from cheese log)
  • 8 oz shredded mozzarella
Directions:

  1. Once the crust has baked for 5 minutes, begin adding toppings. Cover crust with pesto sauce, leaving a 1-inch perimeter of crust. 
  2. Sprinkle 4 ounces of shredded mozzarella over pesto. Top with sliced tomatoes and sliced fresh mozzarella. Top with remaining shredded cheese.
  3. Bake in oven for 10-12 minutes or until cheese is melted. Remove, cool, slice, and serve!

Dec 18, 2014

Results are IN!

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Hello! I have been busy! Busy building myself and my life...filling it with purpose and passion! It is amazing and now I have proof! As you have probably read, I am at risk. After my second child was born in 2010, my gestational diabetes resolved. It was not a fun 9 months during pregnancy and I was relieved the diagnosis went away postpartum. However, it's not gone for good. 

This threat has fueled my 'why.' This is what drives my motivation to workout, eat healthy, and set a good example for my family. I don't want to explain to my kids why I prick my finger four times daily or give myself shots. They deserve all of me and I will do my best to beat the odds. Guess what?! I am already succeeding...

I had my annual physical and the results are in! Since 2011, my fasting glucose has stayed fairly steady...87 this year. What I didn't expect to see made me even more excited. Many other labs improved from my exercise and nutrition changes I made this past year. Since 2011 my total cholesterol is down 10 points (down 5 points from 2013). My good cholesterol (HDL) is up 4 points and bad cholesterol (LDL) is down 5 points from last year! The craziest change are my triglycerides. What are those, you ask?
     According to the American Heart Association, "Elevated triglycerides can be caused by overweight and obesity, physical inactivity, cigarette smoking, excess alcohol consumption and a diet very high in carbohydrates (more than 60 percent of total calories)." 

One year ago {before exercise, Shakeology, and a better diet} my triglycerides were 90. Normal, but not awesome. This year...69! 69! Seriously...they dropped 21 points in 12 months. I am blown away and my hard work is confirmed. Beyond my better mood, patience, increased energy, happiness, weight loss, and passion for a positive life - my body is working better. I have often thought a window into the body {similar to an 8 ball} would be so handy and give us more control. Yes, I'm Type A. This is my 8 ball reading. And it's an amazing prediction for better health!! Cheers to an amazing 2014 and on to even better things in 2015!