Tuesday, March 12, 2013

My How Time Flies...

This little itty bitty

is now a whopping 16 months old!

She loves to help me "vacuum" and

she loves to try on all her different shoes and listen to them on the tile floor.

It's a whole different world around here these days

we do hair!

She is SO much fun!

Her and Reno are best buddies.

She is so very loved 

by her brothers,


and of course her Dad (she is quite the "Daddy's Girl") 

Monday, July 30, 2012

Pancake Fun

I NEVER, EVER leave the house without a good breakfast under my belt.  It was a habit I had to get into.  It wasn't easy and some mornings start early, but it is so worth it.  Breakfast will make or break my day.  You better believe my family isn't allowed to walk out the door without it either.

We love pancakes and I LOVE to experiment with them.  I have a base recipe that I use, but I will play around with different fruits and stuff to switch things up.  My sweet boys are always so good about trying my experiments even when they turn out funky colors (like the raspberry lemon pancakes I made, delicious, but funky).


1 C Whole Wheat Flour
1 C Oats
2 Tbls Ground Flax
1 Tbls Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
2 Eggs
2 C Low Fat Milk (sometimes the amount varies, I always start with 1 & 1/2 then add more if needed)

*You can top them with whatever you'd like.  I use a little bit of agave and what ever fruit I put in them.


Peanut Butter Banana:

1/4 C Peanut Butter (heaping)
1 Banana pureed or mashed
1 Tsp Cinnamon
1 Tsp Vanilla

Raspberry Lemon:

1/2 C Pureed Raspberries
Zest and Juice of 1 Lemon
3/4 Tsp Almond Extract
2 Tbls Sugar
Yes, these come out a fantastically, awesome blue, not sure why, but they are delicious!

Strawberry Orange:

1/2 C Pureed Strawberries
Zest and Juice of 1 Orange
3 Tbls Almonds
3/4 Tsp Almond Extract

Apple Pancakes:

1 green apple with peel; Grated
1 Tsp Cinnamon
3/4 Tsp Nutmeg
1 Tsp Vanilla

There are so many different, fun variations to try!

Thursday, June 21, 2012

I Have So Very Much To Be Thankful For

It has been way to long and I have so much to share that I don't even know where to start.  I regret my year and a half hiatus, BUT I refuse to dwell on things I can't change.  Besides there are way to many new and exciting things going on, to dwell on anything else.

First and for most...

Meet my dear sweet baby girl, Zoey.

She is our absolute miracle baby.  She is the sweetest little thing and I thank the Lord everyday for allowing me to be her Mama.  Her story is so sweet and so amazing that I do need to share it.

When Hunter was about two we had some miscarriages and then other health issues came into play that scared us enough that Jon had a vasectomy done.  We thought that that was the end for us...

For six very long, difficult years, I tried everything in my power to get Jon to consider adopting a baby and battled some severe depression.  I knew there was a baby girl waiting to come to our family, but for reasons of his own he was very reluctant.  Then, about week before Christmas in 2010 he told me he was ready to adopt.  We filled out all the paper work and were ready to turn it in when something just didn't feel right.  After A LOT of pondering and even more prayer we decided to have Jon's vasectomy reversed.  He had it done in January of 2011 and by February, I was pregnant.  It has all been a very surreal experience, one that I am so amazed by and thankful for.  A true test of prayer and faith.

After a long, stressful pregnancy

this 5 lb 3 oz little itty bitty decided she was ready to make her grand entrance on October 30, 2011.

I honestly can't believe how long it had been since I had felt true joy.  Not since the births of my boys.  She is so incredibly loved

there is nothing that these boys won't do for her and

you'd better believe she's got this one wrapped around her tiniest, itty bittiest little finger.

Monday, February 21, 2011

A Healthy Comfort Classic

I love cooking, I always have.  I think I might have a small addiction to cookbooks. . .

I found a new book that has been SO fun.  It's "Now eat This!" by Rocco Dispirito.  He has an awesome story that he tells in the cookbook.  Long story short, he was challenged by the producers of, my all time favorite show, "The Biggest Loser" to remake the contestants favorite foods, their absolute weaknesses.  They wanted him to make them healthier and still taste good.  He didn't think it could be done.  He took on the challenge ended up losing 30 pounds, getting into triathlons and writing a book dedicated to these recipes, and they REALLY are good!

This is one that my boys absolutely love.  I hadn't made it in a very, very long time because I just couldn't stomach feeding it to them in it's classic version.  The age old classic:

Macaroni and Cheese with a Crusty Crunch

Nonstick cooking spray
4 oz. whole-wheat elbow macaroni
1/2 Onion-Garlic Puree (recipe below)
1/2 tsp dry mustard
Pinch of cayenne pepper
1 C shredded reduced fat or fat free cheddar cheese
1/3 C nonfat Greek yogurt
1/4 C whole-wheat panko breadcrumbs (I can't find whole-wheat)
1/4 C grated Parmigiano-Reggiano cheese

Preheat the oven to 425.  Spray an 8x8-inch baking dish with cooking spray, and set it aside.

Bring a large pot of salted water to a boil.  Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

While the pasta is cooking, bring the Onion-Garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often.  Whisk in the cheddar until it has melted.  Remove the pan from the heat and whisk in the yogurt.

In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.  Season with salt to taste.  Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top.  Top with the Parmigiano-Reggiano.

Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.  Serve immediately.  

Onion-Garlic Puree

1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 C water
Salt and freshly ground black pepper

Combine the onion, garlic, and water in a microwave-safe bowl.  Season with salt and pepper to taste.  Cover the bowl tightly with plastic wrap,and microwave on high for 10 minutes.

Pour the mixture into a blender and blend until it is completely smooth (I use a food processor).  Season with salt and pepper to taste, if desired.  Store in a covered container in the refrigerator for up to 72 hours. 

I put it with whatever veggies I have on hand at the time.  I did this with some steamed carrots, tossed in olive oil, a little bit of brown sugar, dry parsley flakes and a little bit of salt.

Friday, February 11, 2011

St. George for the Marathon

The day before the Marathon we went into Snow Canyon and played in the sand
 they buried Zack,
then they buried Hunter

clearly they loved it. . .

St. George Marathon

 The boys made signs. . . 

 I have the cutest boys EVER!!!
I'm not gonna lie, this was probably the hardest race I've ever run. Physically, psychologically, mentally and emotionally.  I had completely checked out at mile 13.  I was ready for it to be a half.  It was an awesome first half too.  I got really lonely the second half and just wanted to be hangin with my family.  I don't think the record high temps that day helped very much either. . .  

Thursday, February 3, 2011

Spiced Pumpkin-Gingerbread Waffles

My apologies, this one is a little late.  It's more of a fall recipe, but I love it all winter long and my boys LOVE these, they don't care what time of the year it is.   I don't know if Jon is a big fan, but the kids and I LOVE them.  They cook up so big and fluffy and they're really filling.  One waffle goes a long way.

Spiced Pumpkin-Gingerbread Waffles

3 C all-purpose flour
1 Tbls baking powder
2 tsp ground ginger
1 Tbls cinnamon
1 Tbls nutmeg
1/4 tsp salt
1/4 C sugar
1/4 C brown sugar
1 egg
3 egg whites
1 1/2 C canned pumpkin
1 C nonfat milk
1 Tbls vanilla extract

In a large bowl, stir together flour, baking powder, ginger, cinnamon, nutmeg, salt, and sugars.  In another bowl, add the egg, egg whites, pumpkin, milk, and vanilla: stir to blend.  Combine dry and wet mixtures, stirring gently.  Pour  about half a cup of batter into a standard 8-inch waffle maker.  Cook for about 3 to 4 minutes.  Makes about 8 waffles.

Calories: 298,  Fat: 2,  Carbs: 62,  Protein: 9,  Fiber: 5,  Sodium: 56 mg

Wednesday, January 12, 2011

My, How Time Flies. . .

It's been quite a crazy, busy and fun last couple of months.  We've had some big things happen and we have some big things in the works.

In October we went to California which is a whole different post.  We had some major victories that need to be documented.

In November Hunter turned eight and was baptized.  It was a very proud moment. . .

Jon and Hunter in their matching ties

I'm SO proud of my boys, all of them!

Christmas was quite eventful for us this year. . .

We made gingerbread trees. . .

Santa got milk and cookies.  The reindeer got carrots. . .

Christmas Morning. . .

The boys got desks and. . .

Roller Blades!
(They love them!)

And I got an extra, super special surprise that I hope to have more info on a little later.

It was a good year!