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.
We moved into our house in April and the stuff we do not use on a daily basis I put in our awesome walk in attic space. I was trying to find something in the attic last week and I found our big Belgian waffle maker in the process, and I knew I needed to make some waffles. We are really not big breakfast eaters. I normally have some fresh juice or some greek yogurt and Cody skips breakfast all together, so our waffle iron goes unused for months at a time. While I was planning my weekly menu I remembered my waffle maker and decided I need to make a delicious savory waffle.
I have heard of Chicken and Waffles before, but I have never eaten it, so I thought I would make something like that. Cody likes the dark meat of the chicken so I bought some boneless/skinless thighs and he was pretty impressed. This recipe is really easy, even though it has a few steps to it. You can always take a short cut and use a waffle mix and just add the seasonings in the recipe.
Savory Chicken And Waffles
For the Waffles
2 cups All Purpose flour
2 tsp baking powder
4 large eggs, separated
1 Tbs Garlic Powder
1 Tbs Italian Seasonings
1/2 tsp cracked black pepper
4 Tbs butter, melted
2 cups milk
1 cup of shredded cheese (I used an Italian blend)
non-stick cooking spray
Preheat your waffle Iron. Sift the flour, salt and baking powder together in a large mixing bowl. In a smaller bowl whisk the egg yolks with the italian seasoning, pepper and garlic powder, add the melted butter and milk and whisk to combine, add the cheese and stir. Mix the egg mixture with the flour mixture and stir to combine. With an electric mixture beat the egg whites until soft peaks form, gently fold the egg whites into the batter and stir gently. Spray your waffle iron well and pour batter into iron and cook according to your waffle irons instructions.
For the Chicken:
6 boneless skinless chicken thighs or chicken breast, whichever you prefer
salt and pepper
Cover the bottom of a skillet with olive oil and heat it over med-med high heat. Sprinkle the chicken with salt and pepper on both sides. Once the oil is hot put the chicken in the pan and cook only turning once. The outside will get a nice golden brown color.
For the Gravy:
3 Tbs of flour
2 cups of milk
1/2 tsp of salt
1/2 tsp crack black pepper
In the same pan the chicken was cooked in with the same oil whisk in the flour over medium heat and create a roux. If it is all crumbly add a bit more oil, stir until it starts to smell like pancakes and is getting a bit bubbly. Maybe 3-4 min. Whisk in the milk and keep whisking. Turn the heat to medium low and add the salt and pepper. Keep stirring until desired thickness is reached, the longer it cooks the thicker it gets. If it is not thickening you can whisk in some more flour a little at a time.
Top the Waffles with the Chicken and pour gravy on top. Serve with some green beans and fresh fruit salad. Enjoy!
Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!
Even Better Chicken Tenders
2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders
1/2 cup of coconut flour
1 1/2 cup of sliced almonds crushed
3 eggs beaten
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!
I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.
3 large Russet potatoes
3 Tbs Olive Oil
2 tsp sea salt
2 tsp cracked black pepper
season salt or steak seasoning (optional)
Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!
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!
My husband’s step-brother moved into his college dorm last week, so of course he needed what all guys think of when they move…a refrigerator. We had a mini-fridge in our garage that we were using for beverages, so we loaned it to him. Since we had to take everything out of the fridge I had an influx of beer in my kitchen refrigerator taking up valuable food (and wine) space. I had an ah-ha moment…Since I won’t drink a six pack within the next month I need to cook with it…and that is where this recipe came from.
I will admit it, I do enjoy a good beer. My favorite one is New Castle Brown Ale, it has such an earthy flavor and is not super heavy. I also love baked chicken, so moist and delicious….mmmm now I am ready for lunch! Here is a recipe for a wonderful chicken, that is simple to make, and has an unique and hearty flavor.
New Castle Chicken
1 whole organic chicken (mine was about 3 pounds)
1 bottle of New Castle beer
1 red onion
1 tsp season salt
2 tsp garlic powder
1 tsp herbs (I used just italian seasoning because it smelled good)
Place the onion in the bottom of your baking dish and then take the giblets out of the chicken and rinse him off in the sink. Set the chicken breast down on top of the onions and pour the New Castle all over and around the chicken. Sprinkle all the seasonings on the chicken, cover and bake at 350 for about an hour or until a thermometer reads 165 in him. Once the chicken is done, take it out of the dish and place on a cutting board to carve and serve. Cooking the chicken with the breast down makes the breast meat really juicy and flavorful.
I serve this with green beans, sweet potatoes and rolls.