Aloha Friday #63

Welcome to Friday Everyone! In Hawaii, Aloha Friday is the day that they take it easy and look forward to the weekend. The days are heating up, so let's sit back, relax and enjoy a little blog hop. No heavy mental lifting today... just one simple little question...

  What is the Worst Movie You Have Watched Lately?

 

I am always amazed that with all the Direct TV channels, there can be nothing worth watching. Tonight I found a real "winner". Have you heard of Zardoz with actor Sean Connery? Wow, this was one of the strangest and craziest movies I have come across. Just imagine Sean Connery in his prime with a long ponytail, thick mustache, red diaper and thigh-high boots. Ouch! Seriously, Google it.

I am curious, what stinkers have you watched lately?

If you are looking for more Aloha Friday fun, go to An Island Life and check out the other posts on the Linky. Have a great weekend!

Making Strawberry Jam? Hold the Sugar!

Every year  I almost miss the end of our local strawberry season. We get so excited to eat those first few berries... not really sweet enough for canning or freezing, but soon berries are in full swing. I like to make jam at the peak of the season. Don't blink, or you could miss it.

Our forecast is threatening rain, which could end the season. So, I knew the rush was on to pick and process at lightening speed. Armed with my box of pectin, I began measuring out the 7 cups of sugar. Yikes! With such sweet berries, it seemed such a shame to drown out their flavor.

My husband brought home a package of Pomona's Universal Pectin. His Great Aunt raves about it. Now, I was raised with the grocery store aisle pectin brands, so I was skeptical.

This isn't your average pectin. The pectins I have used in the past required the jam to be made of 55-85% sugar to set up properly. This citrus peel extracted pectin is activated by calcium, not sugar.

So, instead of needing 7 cups of sugar to 5 cups of strawberries,  I can use 1 cup of sugar to 4 cups of strawberries. That makes this Mom happy. And if sugar isn't your thing, use honey or another sugar substitute.

The process is easy. The box contains two pouches of powder. One is the pectin and the other is calcium. The calcium gets dissolved in a set amount of water and can be stored in the fridge. I only used 4 tsp. for two batches of strawberry jam. Mix the pectin with the sugar and set aside. Fruit & calcium is added to the pan, brought to a boil, then the sugar/pectin mixture is added. Stir for 2 minutes till all the powder is dissolved and process in jars as usual.

The jam is great! Since I use sun ripened strawberries, it is nice for their real flavor to come through... not just the taste of sugar. Instead of our homemade jam tasting like candy, it tastes like ripe strawberries. The color was still vibrant and my children enjoyed it. I love that we cut out a drastic amount of sugar.

I know there are other low sugar recipes on the market, but those use fruit juice, which still has sugar, albeit natural, to activate the pectin. They also contain additives I can do without. This truly is a low sugar option. If you run into a "sticky situation", don't worry! call their JAMLINE for help.

This is not a sponsored or prompted post. I didn't receive this product to review. I just used it last night and am pleasantly surprised. I can't wait to share this with other canners in my life, and I also had to share with my readers. Have you ever used this brand or method? I would be curious to hear if others enjoy this product as much as I do.

Motts Garden Blend Review (+ All You #Giveaway)

I have two small children, which means we go through a decent amount of juice!

My biggest rule is, it must be 100% juice....

Not fake, colored or glow in the dark...

Though I am careful to let me children sip water when it is hot, I think there is a place for juice in my children's healthy diet.

I was very excited to hear about Mott's new Garden Blend which is 100% vegetable juice. At only 45 calories, but 2 servings of veggies with each 8 oz. glass, this sounded like a great addition to our family juice options.

I was already a fan of tomato or vegetable juice blends. I like it chilled, over ice  on a hot day. My littlest critics, I knew, would be a harder sell. Their only experience with vegetable juice has been the fresh carrot we have made together.

My 22-month old was a little suspect at the smell of tomatoes, but my 3 1/2 year old and I enjoyed our glasses. Knowing my daughter, she will be begging for a sip from my glass eventually. I am happy that her older brother can set a good example for her.

I think the next time I try it with my youngest, I might add a little fruit juice to sweeten it more. I know many parents struggle to get their children to eat or drink their veggies, and I firmly believe a little patience and delicious options like Mott's Garden Blend will win them over eventually.

The juice is smooth, but not too thick. It was slightly sweet with no unpleasant aftertaste. Unlike the cans I remember drinking as a child, this plastic bottle doesn't give off that metallic taste. When I buy more vegetable juice, I will be looking for Mott's in my grocery store.

This review came in conjunction with all you magazine. Have you looked at a copy of this? The  tagline claims the magazine will pay for itself, and our family not only saved above and beyond the cover price, but I will be enjoying the recipes and cleaning tips for weeks to come.

I have stopped subscribing to magazines because I rarely use them, or have the time to read them anymore. This magazine combined all my favorites, coupons, recipes, menu planner along with fashion and beauty tips. It is my dream magazine for this busy mom!

I live in rural Oregon and we don't have circulars in our local paper. I received the June edition and it came with  $91.60 worth of coupons inside. Almost every advertisement inside included a coupon, plus there was an actual coupon section and I thought that was brilliant.

And the recipes? Well, the Taco Fiesta spread had me drooling. I ended up making the Santa Fe Grilled Chicken Tacos, Roasted Tomato Salsa and the Jalapeno and Lime Refried Beans. I served them along with fresh peas from the farm.

Wow! The lime and queso fresco on the beans really was a great twist! I ended up making my own fresh cheese for it. Believe me, I will share that recipe soon. My husband and I really enjoyed the fresh lime and thought the burst of flavor kept the beans from needing as much salt as usual. The rub on the chicken is one I will be using again because we both enjoyed it. It was packed with flavor, but not too much heat.

I have marked recipe after recipe from the magazine and now have the site bookmarked on my computer. It is one of the few magazines I think is worth me subscribing to. Next I will be making the Blueberry Fool and Honeydew Granita.

Pick up your own copy of all you at your local Walmart, or subscribe by mail.
Follow on twitter or facebook for more great offers, recipes and tips.

GIVEAWAY!!

So, would you like your own free copy of all you to check out? The generous PR folks from all you would like to inspire my readers and have 25 copies to share. This giveaway ends 7/6 or when all the copies have been claimed.

Mandatory Entry: This is a simple giveaway, just leave a comment telling me if you have seen this magazine before. The first 25 comments will get a copy, one per person. Isn't that easy? Make sure your profile is public, or leave your email address so I can contact you.

*Disclaimer - I was sent juice and a copy of the magazine for review purposes. No other compensation was received. All opinions are my own, and my experiences may not be the same as yours. The giveaway is open to US residents over 18 years of age. I am not responsible for unfulfilled prizes or lost or misdirected items. Giveaway ends 7/6 at midnight PST.

Want to Join Me Run a Marathon?

It doesn't matter where you are, or how busy you are on the weekend, this free, virtual marathon can be done by anyone! Some great gals over at fitnesscollaborative.com are hosting this fun event and they have even found some great prizes.

It isn't a race... in the usual sense of the word. You have from July 15th to August 15th to log 13.1 miles. I am going to attempt a combination of treadmill and road running, broken up over a few runs, to get to my goal. You can find all the great details on their site. This is one marathon you won't have an excuse not to do!

Gumpaste & Fondant the Wilton Way

Tonight was my final decorating class. After cutting out and molding flowers for 3 weeks, this fourth class was the final cake project.

I just loved this medium! It reminded me so much of modeling clay. So many possibilities and so many ways to express my creativity. yeah, IN SUGAR!

I made a yellow cake with vanilla butter cream icing, covered in marshmallow fondant.

It sits on a fondant covered cake board, and the green fondant was rolled on the Wilton ivy
 impression mat. (So easy to do!) The Gerber Daises were rolled from colored gumpaste and the grass around the cake was cut from more green fondant.

To each piece and decoration my children asked, "can we eat it?" Yes, in fact it is all edible.

I really loved this class and can't wait till Wilton unveils it's new 4th class. Look for it next year. I don't have any details other than it will be an advanced decorating class. I will be there with my piping bags and apron at the ready.

Happy baking everyone!

flipflop wine's Pinot Grigio Comes to Dinner - Review & #Recipe

Shouldn't your food deserve to celebrate with wine, too?

I can probably  count on one hand the number of times my DH and I have been out for a nice dinner without our children. The last thing I want to do is try to keep little fingers off my glass of wine in a restaurant. And I shudder to think about having my wine spilled all over the table or worse still, me!

So, with the help of flipflop wines, I brought the romantic into our home. Not only did we enjoy sipping a glass with dinner, but the Pinot Grigio was the base of our little romantic dinner for two at home.

Not only were my taste buds happy, but at $7 a bottle, my frugal side was equally excited. Don't worry if wine is not your expertise, each bottle lists a description, serving temperature and food pairings. Such a relief for a foodie who is still unsure of wine lingo!

I was delighted to receive 3 selections of flipflop wines to review. I was sent their Pinot Grigio, Riesling and Pinot Noir. All labeled with bright and cheery flip flops, I felt ready to hang out on the porch swing with my glass in hand.

I am looking forward to trying all three of these wines, but today I will be focusing on the Pinot Grigio.

At flipflop wines: "Our goal is to craft expressive, well-balanced wines that evoke just what the grapes inside intended, without being over-wrought or over-explained, and that can be enjoyed at any occasion."

Besides being a great wine, there is a philanthropic side to flipflop wines. They partnered with Soles for Souls to distribute a pair of shoes to someone in need for every bottle of flipflop wine purchased. (Up to 100,000 pairs for the first 100,000 bottles sold, where promotion is legal.)

flipflop wines inspired me to create a chicken pasta dish I would flip for in any restaurant. It is loaded with all my favorites and the flavors are married together by the light and zesty citrus infused nature of the Pinot Grigio.

You Will Need:
2 boneless skinless chicken breasts
penne pasta
1 shallot, sliced thin
6 mushrooms, sliced thin
1 c. flipflop Pinot Grigio
1/2 c. sun dried tomatoes
1 package of frozen chopped spinach - thawed
1/2 c. artichoke hearts
1/3 c. cream
1/2 c. chicken stock
a dash of Worcestershire sauce
2 tsp. corn starch, dissolved in water
1/2 c. grated Parmesan cheese
salt & pepper to taste

Mmmm... Yes, rummaged the freezer and pantry to put in all my favorites. Feel free to omit anything you don't like, or don't have on hand. This recipe is simple, but a sure crowd-pleaser!

First salt water to boil for your penne. The pasta can cook while the chicken is cooking.

Brown the chicken on both sides. If you have thick chicken breasts, pounding them flat will cut down your cooking time. When they are browned, but not cooked through, add the shallots, mushrooms and wine.

Let this simmer till the chicken is fully cooked. Your thermometer should read 180 degrees. Take chicken out and set aside, covered in foil.

To the pan with the wine add the chicken stock, dissolved corn starch and whisk so there are no lumps. Slowly add the cream, whisking continuously so it incorporates smoothly. Add the Worcestershire Sauce and vegetables. Bring it up to a boil and then let it simmer for 5 minutes. The sauce will have thickened up. At this point you can add more corn starch if needed. Salt and pepper to taste and add Parmesan cheese.

Plate your pasta with a chicken breast  and a generous helping of the sauce. I just love the bright reds and greens in this dish!

I could still taste the Pinot Gris in the pasta dish, but the sun dried tomatoes, wine and other goodies melded in flavor to make a lovely rich cream sauce. In contrast, my glass of wine was cool and refreshing between bites and the perfect compliment.

My husband could distinctly taste the pear and I enjoyed the citrus notes.

Best of all, we were able to sit back and enjoy a lovely meal together.

All in all, I am not a wine connoisseur, but I do love cooking. flipflop wines took the guesswork out of choosing a dry, or sweet wine or what to serve it with. They have 7 wines in all you can have delivered right to your door. I can't wait to try more of them... oh, the cooking I will do! Actually next up will be my review of the Pinot Noir and I am thinking a Sangria is in order!

What do you think?

Find out more about flipflop wines on their  Facebook page, @flipflopwines on Twitter and follow along with them on their blog.

You can purchase your own bottle of flipflop wine online, or look for the flip flop label near you!

*Disclaimer - I was sent a sample to review. All opinions expressed are my own and no other compensation was received. Please drink responsibly and only do so if you are of legal drinking age.

Wordless Wednesday - Garden Invaders!

This past afternoon it was hot, so I decided to take a look and see how the garden was doing...

Flowers on the eggplant...

tomatoes & basil coming along nicely...

Do you recognize the invaders?

How about in the brussle sprouts?

Oh, dear...

Chai Cupcakes - A Little Time Out for Yourself (Recipe)

Today we have a break from the Summer heat, so since I normally would grab a warm mug of Oregon Chai, since it is Tuesday, I decided to bake my chai!

These cupcakes have a lovely chai & cream cheese filling and frosting. Chai concentrate makes this recipe fast an easy, especially if you already have a powdered mix you enjoy. This recipe is from The Big Book of Cupcakes which I just bought, and love! With 150 cupcake recipes, it will keep me very busy baking.

Chai Cupcakes
You Will Need:
1/2 c. butter - softened
1 c. shortening
2 c. sugar
4 large eggs
3/4 c. milk
1/4 c. chai tea powder - I use Oregon Chai, but anything you like will work
2 3/4 c. cake flower
2 tsp. baking powder
1/2 tsp. salt

Preheat your oven to 350 degrees.

Mix the dry ingredients together in a bowl (last 3 listed). Set aside

Beat the butter and shortening in your stand mixer till it is light and fluffy. Gradually start adding the sugar. Scrape the sides and bottom of your bowl so all the sugar moistened. Then start adding the eggs, one at a time. Each egg should be fully incorporated before the next is added.

Mix the chai powder and milk together in a small bowl. Make sure the powder is all dissolved.

Alternate adding the dry ingredients and wet,  1/3 of the dry at a time, beginning and ending with the flour. Mix just till incorporated.

Fill baking cups 2/3 full and bake for 15-18 minutes. Set the cupcakes on racks to cool. These are very delicate and light cupcakes. Don't be surprised if they fall a little as they cool. Don't worry, you will cover them with frosting and no one will know!

Chai Cream Cheese Frosting
You Will Need:
1/2 c. butter - softened
8 oz. of cream cheese - softened
3 Tbsp. chai tea powder
2 tsp. vanilla
1 Tbsp. meringue powder -optional, but will give stiffness to the frosting
1/4 tsp. salt
4 c. powdered sugar



For writing:
Wilton's piping gel
brown gel coloring
piping bag
#2 icing tip

Cream the butter and cream cheese in a stand mixer. Add chai powder, vanilla and meringue powder and mix on medium until creamy. Gradually add the powdered sugar and salt. Beat on high for 2 minutes.

For writing, take a small amount of frosting and color it brown. Add enough piping gel to make it a little more fluid. With a bag and #2 tip you can pipe your Chinese characters, or any other message you like. 5 years of college Japanese and I am happy to at least use it on my cupcakes...

From the top going clockwise, I have Love, Friend, Tea and Peace.

For more cupcake fun, be sure to stop by Hoosier Homemade's Cupcake Tuesday Linky.

Cars 2 - Q&A with Francesco

I took my family to see Cars 2 this past weekend and we had a fabulous time! I can't wait to take my son to see it a second time. To keep the fun going, I have an interview here with McQueen's competitor. Lets get to know Francesco Bernoulli a little better, shall we?

World Grand Prix Q&A: Francesco Bernoulli

By Mel Dorado
Reporting from Tokyo, Japan


Francesco Bernoulli grew up in the shadow of the famous Monza race course in Italy where he
and his friends would sneak onto the track and race the famous Pista di Alta Velocita bank turn.
He was an instant winner on the amateur circuit and soon became an international Formula
Racer champion. The ladies love Francesco’s open wheels, youngsters look up to his winning
spirit and fellow racers envy his speed. But Francesco’s biggest fan is Francesco himself, as
evidenced by his racing number. As the most famous race car in Europe, #1 Francesco is a
favorite to win the World Grand Prix.

So Francesco Bernoulli, here we are on the eve of the World Grand Prix. What do you
think of this new race and its three courses?

Francesco Bernoulli: There is so much beautiful scenery to drive through – it gives Francesco
something to enjoy after he’s pulled so far ahead of his competitors.

Are you looking forward to the second race in your hometown of Porto Corsa, Italy?

Francesco: Si, si. Francesco grew up racing on that track - he could win it blindfolded. But that
would not be fair to the women who love to see Francesco’s beautiful eyes.

Some are saying you might be the “Greatest Race Car in the World.” What do you say to
that?

Francesco: Francesco puts his wheels on one at a time, just like everyone else. Of course,
everyone else cannot do the stupendous things with their tires like Francesco can.

What makes Francesco Bernoulli so fast?

Francesco: What makes Lightning McQueen so slow? Some questions can never truly be
answered.

Growing up near the famous Monza race course, did you always want to be a world


champion race car?

Francesco: From the moment Francesco first raced the famous Pista di Alta Velocita bank turn
he knew: he would be handsome, irresistible and the fastest race car in the world.

You’re quite a popular race star. How do you deal with the fame?

Francesco: One “auto”-graph at a time.

The field of racers is quite impressive. What do you think of your competitors and your
chances of winning?

Francesco: These cars are all champions, Mel – most are undefeated in their racing leagues.
In that way they are inexperienced, like babies. And so Francesco will make them cry, like
babies.

But one of your chief competitors, Lightning McQueen, has an advantage on those tricky
dirt sections.

Francesco: What was that, Mel? Lightning McQueen likes to play dirty? Francesco would like
to see him try!

Finally, how fast is Francesco Bernoulli?

Francesco: When Francesco was very young he broke the speed limit. They still cannot repair
it.

Mel Dorado got his start in broadcasting in the late 1970s as an assistant at WCNC, World Car
News Chicago. With 14 Golden Fender awards and “The Mel Dorado Show” now in syndication,
the Caddy with the golden touch is showing no signs of breaking down.


*Disclaimer - I was not compensated for this post. It is part of a PR release from Disney. I just wanted to share a bit of the fun since my family enjoyed the movie.

Daring Bakers' June Challenge - Baklava + Homemade Phyllo!

Oh, my goodness. This month's challenge really got my mouth watering! I love Baklava. Okay, I rarely get a chance to eat it, so learning how to make it seemed like a dream come true.

During college there was a little restaurant near the bookstore that would make Baklava once a week. If I wasn't quick enough it would all be sold out. Gooey, nutty goodness... thy name was Baklava. I assumed it was a tricky thing to make, and Phyllo? I had never heard of people making their own Phyllo dough before.

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. - Seriously, thank you Erica!

There are 3 components to this recipe, the Phyllo Dough, the nut filling and the syrup. The Phyllo can be made ahead and frozen if necessary.

Phyllo Dough
You will Need:
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

I was surprised how easy this was to make... Combine the dry ingredients in a stand mixer. Measure your water, oil and vinegar in a separate cup. Slowly add the wet to the dry till the dough comes together. With the dough hook, mix for about 10 minutes till you have a smooth dough.

Rub a little oil on the dough ball and then wrap tightly with wrap. Let it rest for at least an hour or two.

In the meantime, you can work on the filling.


Filling

You Will Need:  
2 tsp. ground cinnamon
15 to 20 whole allspice berries
3/4 c. toasted almonds
1/2 c. walnuts
1/2 c. toasted hazelnuts
3/4 c.  roasted pistachios
2/3 c. sugar
1/2 c.  melted butter

Throw all the ingredients except for the butter in the food processor and pulse up till you have smaller chunks and mixed up.

Now set aside.

When the Phyllo dough has rested, it is time to roll it out. I ended up using my pasta press to roll it out. I started with a golf ball sized piece of dough, then added a little flour and rolled it into a square. Then fed it through my pasta press, getting progressively thinner.

After the final setting, I still gently stretched the dough to fit my pan size. I chose a 8 x 5.5 inch pan and the pasta press made perfect sized sheets for me.

I stretched it thin enough for light to pass through easily. Then I cut it to size, floured it and set it aside.

When I was ready to assemble, I melted one stick of butter. Start out by brushing the dish generously.Then lay down your first Phyllo sheet. After laying down a sheet, brush with butter and repeat 5 times. Then add 1/3 of the nut mixture.

Keep repeating this pattern and finish with a the Phyllo layer. Generously brush with butter and cut the Baklava. You will cut it again later, but this will make cutting easier.

Bake the Baklava at 350 degrees for 30 minutes.

While your Baklava is baking, make the syrup.

Syrup
You Will Need:
1 1/4 c. honey - I used orange blossom honey for the citrus flavor
1 1/4 c. water
1 1/4 c. sugar
1 cinnamon stick
1 orange peel
a few cloves or a pinch or ground clove

Put all the ingredients in a saucepan and warm it to dissolve all the sugar. Then bring it up to a boil for 10 minutes. After it has boiled, strain it and set aside till the Baklava has finished baking.

Pop it out and cut again. I brushed the tops of mine with a little more butter. It will bake for another 20-30 minutes, until the top is golden brown.

Now take the syrup and pour it over the top...

Oh, my goodness! It smells so good.

Now comes the hardest part. You need to let it sit and soak up that syrup overnight. I know, waiting is hard to do. ...but, it will be so worth it.

And the Daring Bakers have done it again! A delicious challenge where I was able to make my own Phyllo... and enjoy one of my favorites anytime I want.

I also wanted to share some great links we were given. I know Baklava seems intimidating because of the nuts and gluten, but there are great alternatives out there...


Nut Free Baklava –
http://hubpages.com/hub/nut-free-baklava-recipe
http://tzk-design.com/recipe/nut-free-baklava

Gluten Free Baklava
http://glutenfreepastry.org/gluten-free-baklava-recipe-demonstration/
http://gluten-free.mobi/gluten-free-baklava.php

Happy Baking! Join me next month to see where the July Daring Baker's Challenge will  take me.

Mamavation Monday - Discovering Myself Through Others

Where did the week go?

I think my days were pretty repetitive... wake up and get through all the hustle and bustle of getting two toddlers up and going. Then outside in the sunshine to pick strawberries and peas, meals, playtime and before I know it bedtime routine was upon me.

On the upside, I did get in a few bike rides, walks and yoga with my children. But, I was exhausted this week and am needing a break from this non-stop schedule. What is really missing is more time for me. While I was a Mamavation Mom I put myself, my workout and my food needs first. Okay, now I need to get back to some of that. I do not want the mountains of laundry and dishes to return, but I want my confidence to find a place in this new crazy life of mine.

So this week I am back to the basics of last campaigns first week: planning. It is such a simple concept, but it works. Plan meals, plan workouts and follow through. Yeah, the last one needs all my focus. If you see me on twitter, send me a tweet asking if I am on track. I would really appreciate it.

Meal Plan:
Mon: Fresh Pea Pesto with fresh pasta, salad and fruit
Tues: Chopped Salad with tuna and a strawberry yoghurt parfait
Wed: Margarita Pizza & fruit salad
Thurs: Chef's Requested Steak, wild rice, caprese salad
Fri: Baked Potato bar, green salad & blueberries with cinnamon
Sat: Gyoza, Miso Soup, Cucumber Salad


Workout Plan:
Mon: bike ride, 30 Day Shred
Tues: Trainer Bob's Cardio DVD, pilates DVD
Wed: Top Trainer's Yogini DVD, ab workout
Thurs: bike ride, Supreme 90 Day DVD
Fri: walk, pilates DVD
Sat: 30 Day Shred, dance DVD

MAMAVATION TV: Join us Monday night at 7pm PST/10pm EST on Mingle Media TV

BLOGGING CARNIVAL: This week’s blogging carnival is sponsored by EatSmart Products. Two blogging carnival participants will receive an EatSmart Precision Pro Digital Kitchen Scale. To be eligible answer the following blogging carnival question in your weekly Mamavation blog post and mention EatSmart Products with a link back to their site. Link up your post here.

How have you recently stepped up to support someone in your life?

(online or IRL)

One of my favorite parts of Mamavation is the community. Yes, I received so much support as a Mamavation Mom and I am so happy to give it back. As the Mamavation applicants go through hazing and then voting, I am here to support them any way I can.

I try to show support through comment love... don't we all need some now and then? And also through the Mamavation hashtag. I hope all the current applicants feel supported and know they can ask for help and I will be there for them. Feel free to shoot me an email, or find me on twitter (@notimeMom)


*Disclaimer- This post is sponsored by EatSmart Products and I’m writing this to be entered into a EatSmart Precision Pro Digital Kitchen Scale giveaway hosted by Mamavation .

Aloha Friday #62

Welcome to Friday Everyone! In Hawaii, Aloha Friday is the day that they take it easy and look forward to the weekend. The days are heating up, so let's sit back, relax and enjoy a little blog hop. No heavy mental lifting today... just one simple little question...

 

  What Always Makes You Smile?

 

My daughter has a way of always  brings a smile to my face. Just the way she giggles, dances and says, "I luf you Mommy" makes me happy. So, what brings a smile to your face? Share....

If you are looking for more Aloha Friday fun, go to An Island Life and check out the other posts on the Linky. Have a great weekend!

Wordless Wednesday - Splish, Splash!

Summer is best enjoyed in the water...

Mamavation Monday - Slowing Down Suits Me

Happy Monday everyone!

Last week I decided to try to be more present and mindful during my day. I was feeling like my days were flying by and there was never enough time to accomplish anything I wanted or needed to. It really was a good thing for me to concentrate on. I was trying to banish mindless actions, eating and missing out on those special moments with my little ones. We ate well, we had fun and though the scale didn't move much, I know it was good for my soul.

The farm is finally alive! We have strawberries in the field, peas to pick and my garden is flourishing. Life is pretty good. My children are being raised surrounded by farmland, but they still have foods they won't eat. Peas have been one of those.

I absolutely love fresh shelled peas! So much sweeter and flavorful than canned (yuck!) or even frozen. The trick is to pick the day you are going to cook with them and then shell them right before cooking.

My children helped pick with me this morning, then I set them up at a little table to shell them. I opened the shells and the kids were happy to pull the juicy peas out. And you know, my little  non-pea eaters were sneaking a pea or two when they thought I wasn't looking. I also threw a handful in with their pasta for lunch. Mmmm... now they are no longer afraid of those little sweet peas.

As part of my week's goal, I found a neighbor selling fresh artichokes from their garden. Oh, they were fabulous! Let me tell you, it is almost impossible to rush eating an artichoke... all those leaves to pull off. Just a little bit of tender meat on the inside of each.

Instead of making a dipping sauce for our artichoke with butter or even mayo... I started with a Greek yogurt base. Then I added some freshly pressed garlic, fresh herbs from the garden - parsley, sage, oregano and thyme, onion powder,  It was cool and light. The perfect creamy sauce to dip our steamed artichoke in.

For the artichokes, I snip of the ends of the leaves to remove the barbs. I steam them for 20 -30 minutes depending on the size.

I rounded the meal out with Trader Joe's garden rice blend, a Chef's Requested 100 calorie steak and a salad full of chopped veggies. I was lovely.

This week I am getting back to a regular exercise program. I know that a more rigorous schedule will cause the weight to go down faster (as I learned as a Mamavation Mom). So, I am going to get back to an hour a day plus becoming accustomed to GruntStyle's 2 week challenge exercises. I can't wait for this to begin next month and want to build up my stamina. It is a crazy, but great workout!

M- bike ride/ ab workout

Tu- Jog/ Pilates
W- Top Trainers/ Treadmill

Th - Supreme 90 Day

Fr- Jog/ Top Trainers
Sat- Supreme 90 Day 

Sun- Rest Day

My 5K for my Mamavation contract is coming up next month. I am excited and just have to decide if I will be tackling it with a single or double stroller. We are busy with the growing season, so I am not sure my DH will be able to watch the children.

MAMAVATION TV: Join us Monday night at 7pm PST/10pm EST on Mingle Media TV

BLOGGING CARNIVAL: This week’s blogging carnival is sponsored by Joggermom. Two blogging carnival participants will receive yoga mats. To be eligible answer the following blogging carnival question in your weekly Mamavation blog post and mention Joggermom with a link back to their site. Link up your post here.

Please BRAG.  What accomplishment have you done recently that brings a smile to your face?

I am proud to be a Mamavation graduate! I am stoked to have lost 30+ pounds this year and cooking from scratch and gardening in my spare time brings a smile to my face.

*Disclaimer - This post is sponsored by Joggermom and I’m writing this to be entered into a yoga mat giveaway hosted by Mamavation .