Tag: bizninjawife

Banana Chocolate Chip Cookies

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Back in the day I used to bake A LOT! At least once or twice a week I made SOMEthing.  Cupcakes were my fav right along with homemade brownies and THE best sugar cookies. I had also mastered the art of the Chocolate Chip Cookie (it really is a skill to get those just right.) Since starting CrossFit 5 years ago and focusing more on a fit lifestyle, I have hung up my apron and I am lucky if I even have flour in my house.  It is a very rare occasion to have a filled cookie jar which my kids really don’t appreciate. This week however I had some bananas that needed to be used. Instead of Banana Bread, my daughter wanted cookies. I was given this recipe years ago by a friend. It is easy (always a must) and the cookies turn out fluffy and soft.  Enjoy!

Ingredients:

2 large Bananas mashed

1 cup brown sugar

2 1/4 cups flour

1/4 tsp baking soda

1 tsp salt

2 tsp baking powder

2/3 cup shortening

1 tsp vanilla

2 eggs

1 cup (or the whole bag) of chocolate chips

Nuts (optional, I never use them)

Directions:

Preheat oven to 375

Mash Bananas.

Cream shortening, sugar and eggs.

Add Bananas and vanilla.

Add dry ingredients.

Mix until all combined.

Stir in chocolate chips and nuts.

Drop spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

To my almost teenage daughter….

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I know you know everything about life. I know you know the potential dangers of the Internet and Social Media. I know you know not to have a boyfriend or make out with boys. I know you know about personal hygiene. I know you know not to watch inappropriate movies and shows. I know you know not to do drugs or drink alcohol. I GET it, you already know. However, it is MY job to protect you. It is MY job to help you and I take MY job VERY seriously (lucky you!)  I will continue to remind you to make  good choices. I will check your phone.  I will ask who you are texting. I will filter Netflix. I will remind you to wash your face. I will repeat “don’t do drugs” even though now it is the family joke. I will remind you to always be a good friend. I will continue to tell you stories I hear about things that happen to teenage girls. I will be blunt. I will be honest. I will be detailed because it is MY job. I want to protect you. I want to spare you some of the embarrassment that comes from being a teen. I want to help you be the best version of yourself.  Every eye roll  and “I know” response just validates that  I’m doing MY job. My reminders, direction, rules, and advice is not because I want to annoy you but is ONLY being done because YOUR future, YOUR happiness is my number one priority. I know you would love for me to tell you that this will end when you’re an adult BUT…that would be a lie. You are stuck with me for eternity. You’re so lucky!  But I am the one who is blessed.

Love you forever,

Mom

Epilogue: This was written after a conversation I had with my daughter about “my job.” I felt it was worth putting in writing. Being a mother is the toughest job on Earth. Recently I have felt like I am just not doing enough.  There are so many things I want to teach my children, so many things I want to protect them from, so many things I want for their future. It is overwhelming! However,  I have to remind myself (sometimes daily) that by being present and involved, I am doing enough. There will always be room for improvement and some days will be better than others but I am here. I am with them, teaching them, leading them, and guiding them and giving them everything I’ve got.

Photo cred: My talented niece 

Chicken Fried “Rice” – the healthy way

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While trying to eat healthy who else gets so sick of chicken and vegetables? ME! ME! ME! That is why I try to be creative. I am constantly searching for healthy recipes that actually taste good.

In order for me to stay on track with food, I HAVE to meal prep. If I don’t, a vicious cycle ensues. Here’s how it goes down: I start to feel hungry so I search my refrigerator.  I don’t have any healthy options already prepared. I feel a bit frustrated and don’t want to eat food that I shouldn’t so I try to eat something small but it definitely does not satisfy me. The hunger takes over and I succumb to a binge fest (I am a self diagnosed Binge Eater!) When I have food prepared, it is just easier. I don’t have to think about what I’m going to eat. It is already made and portioned out. All I have to do is warm it up. I don’t get to the point of starvation where chicken, 1/4 cup brown rice, and zucchini just won’t do and all I want is a loaf of warm French Bread from Albertson’s (yes I will eat the whole loaf) or Cinnamon Toast Crunch cereal.  Do you see my dilemma? I HAVE to meal prep!

I don’t enjoy eating the same things week after week so I have a few easy meal prep recipes that I rotate through.

Chicken Fried Cauli-Rice is super easy and tastes good. Heaven knows that’s probably the only way I will eat cauliflower so there’s that too.

This is all you need!

Ingredients:

Chopped onions

Chopped  celery

Chopped Carrots

  • I buy those in a container already chopped up from Trader Joe’s. Other stores have variations of onions and celery. It all works!

2 bags Cauliflower Rice : Trader Joe’s frozen brand is good and super fast to cook.

2-4 eggs

Cooked Shredded Chicken – I buy a rotisserie cooked chicken from the store. Shreds a lot quicker if it is still warm.

Teriyaki Sauce or Liquid Amino’s or Soy Sauce: based on preference

Olive Oil

Directions:

Heat Olive Oil in large pan. Just enough to cover the bottom

Add onions, celery, and carrots to Olive Oil and saute until onions are translucent.

Whisk 2-4 eggs (I use 4) and add to onion mixture.

Cook until eggs are cooked through.

While onions are sauteing, cook cauliflower rice according to instructions on the bag, takes about 3-5 minutes in a separate pan.

Once the eggs are cooked, add the cauliflower rice and shredded chicken into the egg mixture. Mix it all together and add Teriyaki Sauce to taste (it doesn’t take much and to keep it healthy you want to go easy on the sauce).

That’s it! Super simple. I portion it out into containers so I have the correct serving size. Still tastes good by the end of the week.

Loaded Chicken Enchilada Zucchini Boats

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I have been in a food SLUMP! I am so OVER the same boring stuff. I don’t know if it’s because it is blazing hot everyday but all I want is chocolate Froyo packed with Oreos and dark chocolate chips (so healthy!). Last week I decided I needed to take ACTION so I spent some time with my good friend Pinterest  looking for new recipes. I was adamant that I would actually TRY the recipes I pinned rather than just magically hope they make themselves. Do you ever pin things and then never try them or even look at them again??? I have recipes I pinned from 5 years ago that I have never even looked at.  ANYWAY, not this time!

I found this recipe from Averie Cooks. It was seriously SO easy, SO quick and SO good! You have to try it.

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

INGREDIENTS:

  • 4 medium/large zucchini
  • 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
  • 3/4 cup red enchilada sauce
  • 1/2 cup bell peppers, diced small (I used red and yellow)
  • 1/2 cup corn (I used frozen straight from the freezer)
  • 1 cup Mexican shredded cheese blend
  • 1 tablespoon fresh cilantro, finely minced
  • optionally add or garnish with black beans, pico de gallo, guacamole, sour cream, etc.

DIRECTIONS:

  1. Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
  2. Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummus, soup, or soup).
  3. Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
  4. While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
  5. Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
  6. Evenly sprinkle with bell peppers, corn, and cheese.
  7. Bake for about 8 minutes or until cheese has melted to your liking.
  8. Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately. Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.

NUTRITION INFORMATION

Nutrition analysis per serving (4 servings)
Calories 309, Total Fat 14g, Saturated Fat 6g, Trans Fat 0g, Total Carbohydrates 18g, Fiber 5g, Sugar 10g, Protein 30g, Sodium 548mg

On the Eve of Back to School

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Tomorrow the lazy days of summer come to an end. No more late nights, sleeping in, beach or pool days. The 1st day of school is always bitter sweet. On one hand, I am looking forward to being back on a routine and a house that stays clean longer than 2.1 seconds. On the other hand, back to school means my kids are another year older, a step closer to being teenagers and then adults (I can’t!). My goodness, time is just going too fast! There was a time when I longed for these days.

Having 4 kids in 5 years was not easy.  It was exhausting and I remember thinking how awesome it would be when they were all in school. Now that day is here. I often wonder if I cherished those days enough.  Did I cuddle them enough? Did I love on them enough? Did I let myself enjoy those hard baby years? In the moment, it was so overwhelming but now I feel we are in turbo time and I am desperate to slow it down. I’ve been a mom for 13 years now. With those years comes the knowledge that time is a thief and ONE day I will look back and wonder where the time went. For that reason, I have been trying really hard lately to be present. To not get frustrated (deep breaths) when my 10 year old daughter who was supposed to be asleep an HOUR ago asks me to sing her a song. I know one day she will no longer ask and so for now, I will go upstairs and sing her a song. I will cherish those moments. I will tuck them in at night. I will hug them as they head to school (eye rolls and grunts by certain older children). I will be excited to hear about their day when they return. I will be present and cherish my time with them. As one of my daughter’s middle school teachers said in an email today: We only have them for 18 summers (eek!) That’s not long enough! I intend to make those years count!