I have always had a love for cooking, eating, and enjoying food. While I was pregnant I took every opportunity to eat delicious foods and did not care about the weight I was gaining.
At the end of my pregnancy I had “only” gained 30 pounds, but I was 30 pounds heavier than I had ever been in my life.
After my precious Easton was born I struggled with breastfeeding, not producing enough milk, baby having a tongue and lip tie, and the seemingly never ending exhaustion. I did not care what I ate or when I ate because the only concern I had was for my baby.
It hit me hard in January that I had maybe 3 pictures of me with my baby. I hated the way I looked. I felt terrible, I was still wearing maternity clothes 6 months after my baby was born and I knew I needed a drastic change in my life.
I went to the doctor to make sure that all of my levels were normal and talked to him about my weight issues. He encouraged me to diet, exercise and come back in 3 months if I had not lost at least 10 pounds. I left his office with a mixture of emotions. I was excited to start a new beginning and sad that I had allowed myself to damage my body the way I did.
I first just started counting calories and trying to walk the 2.5 mile circle around my neighborhood. I could not do the whole circle, I was still exhausted and I felt hungry all the time. I honestly felt like throwing in the towel and giving up, but when I looked at Easton I knew that he deserved to have a mom that could push him in the stroller, play with him on the floor and unashamedly take pictures with him.
I discovered Trim Healthy Mama and my life has changed forever. I have learned how to embrace my love for food and my desire for health. I prepare better meals now than I ever did, and I see the numbers on the scale dropping. I have lost 29 pounds and I can walk two laps (5 miles with lots of hills!) around my neighborhood while pushing Easton in his stroller.
I have found so many amazing recipes that I probably would have never thought to make before and I have learned about new ingredients, new food paring and a whole new way of eating. From now on, my blog is going to be dedicated to these recipes, this new journey and becoming a Trim, Healthy and Happy Mama. Easton deserves this, Cody deserves this and I deserve this. You deserve this.
I have an affiliated link to the Trim Healthy Mama website, if you purchase anything I get a small percentage and that goes to helping keep my blog open.
I highly recommend buying the book and reading it. The book has so much information and instructions that have been invaluable to me on this journey.
After saying all that, lets get to a recipe!
3 Chicken breast cut into chunks
5-6 strips of cooked bacon, crumbled
2 12 ounce bags of frozen cauliflower
4 cups of your favorite low carb, Alfredo sauce ( I like this one
2 cups of grated cheese (I used mild cheddar because thats what I had)
1/2 cup of grated parmesan cheese
salt, pepper, garlic powder and italian seasonings to taste. I like mine really peppery! mmmmmm
Cook the chicken in a skillet until its cooked all the way through. When the chicken is finished take it out and set it aside. Cook the bacon in the same skillet. While the bacon is cooking put your frozen cauliflower in your food processor and pulse it a few times. You just want to have even size chunks. This isn’t super important, but I have to do this so Cody will eat it. 🙂
In big mixing bowl mix your cauliflower, chicken, parmesan cheese, seasoning and Alfredo sauce. Pour it into a 9×13 baking dish, top with the shredded cheese and bacon. Cover with foil and bake at 350 for 30-35 mins. Take the foil off and let it cook for another 5-10 min or until the cheese is bubbly.
You can serve with some green beans or a salad. It was delicious!
Being pregnant was no joke, but I got a beautiful little boy out of it. He is precious, wonderful and consumes 24 hours of my day. I love my time with him, but right now he is napping in his car seat on my bed and I’m going to finally update my blog.
Meet Easton Jake Hollis
My recipes have changed somewhat, now they are quick, easy and can normally be prepared with a screaming baby in one arm.
I came up with this one the other day because I didn’t want to brave this arctic blast to go to the grocery store.
Ranch Style Chicken with Bacon
4-5 Chicken breast (mine were still half frozen)
1.5 cups of real bacon bits (or 1 pound of cooked bacon if you have time to cook bacon)
1.5 Tbs ranch salad dressing mix (I use Hidden Valley)
.5 tsp salt
1 tsp pepper
1 jar of alfredo sauce
2 cups of grated mozzarella cheese
2 tsp italian seasoning
1 large onion, sliced
Preheat your oven to 350 and get out a 9×13 baking dish.
Cover the bottom of your dish with the onions and put the chicken on top of the onions.
Sprinkle the ranch seasoning, salt and pepper on the chicken.
Put the bacon on top of the chicken and cover the dish with foil.
Bake for 1 hour or until the chicken is done. My chicken was still a bit frozen so it took a little longer to cook.
Once the chicken is no longer pink inside pour the alfredo sauce on the bacon and sprinkle the cheese and italian seasoning on top.
Put the dish back in the oven uncovered, until the cheese is melted and bubbly.
My husband, Cody loves Mac-n-Cheese, he would probably eat it everyday if he could. I normally only make it for special occasions, but Cody wanted it for dinner and what Cody wants, Cody gets. So here is my ultimate Mac-n-Cheese recipe. Beware, its so delicious people will fight over the last serving.
1 box (14-16oz) of your choice of noodles (I used rotini)
1 stick of butter
1/2 cup of flour
3 cups of milk
1 cup of heavy whipping cream
1 tsp of salt
1 tsp of fresh cracked pepper
1/2 tsp ground mustard
4 cups of fresh grated cheddar cheese
1 pound of bacon, cooked and crumbled
2 whole chicken breast sliced really thin
1 1/2 cups of buffalo sauce
Cook the bacon and reserve the grease in the pan. While the grease is still hot toss in the chicken and toss it around until its fully cooked. Use tongs to take the chicken out of the grease. Put the chicken in a large bowl and toss it with the buffalo sauce and set aside.
Preheat your oven to 400. Cook and drain the pasta until al dente and set aside.
In a large pot melt the butter and whisk in the flour, salt, pepper and ground mustard. Whisk until there are no lumps. Pour in the milk and cream and bring to a boil. Keep stirring and Let it boil for 2 minutes. Reduce the heat to med-low, keep stirring and cook 8-10 minutes. Add the cheese 1 cup at a time and stir until its all melted. Turn the heat off and add in the pasta and toss it until all the pasta is covered in the cheese mixture. Stir in the chicken.
Butter a large baking dish and pour the Mac-n-Cheese in and top with a drizzle of buffalo sauce. Cover it with the bacon crumbles and bake uncovered for 25 minutes. Enjoy!
This can be made and stored in the refrigerator or freezer until you are ready to cook it. Its delicious! Happy Cooking!
Growing up I was very blessed to have been able to spend months at a time in the Bahamas, Miami, Ft. Laurderdale and the Florida Keys. Being homeschooled, my two cousins, my aunt, my mom, my little brother and I all lived on my uncle’s huge deep sea boat. We kids thought it was totally normal to live on this ship in the most ritzy yacht clubs, doing our school work on the deck and having the blue sea rocking us to sleep every night. I love Island Living!
We took a cruise in January to Mexico, Grand Cayman and Jamaica and we enjoyed some of the best island food while we were there. I especially liked the Jerk Chicken in Jamaica and I have been wanting to try my hand at making it since we got home, so what better time to do it than now? My mom and dad came over to enjoy this meal with us, and it was a huge hit.
Jerk Chicken Sandwiches
4 half chicken breast pieces (pound them out a bit so they are not as thick)
1 bottle of sweet and spicy bbq sauce
6 Tbs Jerk seasonings (I found mine with the international food at the grocery store)
2 Tbs Tiger sauce (I find it next to the ketchup)
1 can of pineapple pieces (half of the juice drained off)
1 can of pineapple rings
1 pound of bacon cooked
4 slices of swiss cheese
4 hamburger buns (I used onion buns)
Preheat the oven to 350. Mix the BBQ sauce, tiger sauce, can of pineapple pieces and Jerk seasonings together in a bowl. Put the chicken in a 9×13 baking dish and pour the BBQ sauce mixture over it, reserving about 3/4 cup to serve with. Bake the chicken covered with foil for about 35 min or until the chicken is fully cooked. Set the pineapple rings on a baking sheet and top each ring with two slices of bacon and a slice of swiss cheese. Bake at 350 until the cheese is melting. Put a piece of chicken on the bottom of the bun and top with the pineapple ring, bacon and cheese. Put the extra sauce mixture on the table for those who like an extra messy meal. Serve with sweet potato fries and some rum punch. Enjoy!