Love Me Breakfast - Brown Sugar Broiled Grapefruit

Brown Sugar Broiled Grapefuit

It's been a while since I have done a Love Me Breakfast post.  Actually, It's been a while since I've posted.  I've been a rather busy bee around here lately and there really hasn't been time for the kitchen.

I got a bug up my butt so to say and I decided to go and paint my entire house.  There have been times I have been up to my ears in paint.  Sometimes literally.  I have found paint on my ear, my nose, my knees.....  I'll be posting pictures as soon as I take them!

What else have I been up to?  My mom and I took the kiddo's to Branson, MO for Spring Break for a couple of days.  The kids are getting older and they aren't as appreciative of the pool like they once were though.  That will probably be our last trip.  Time for something new!

Over the weekend I went to a Yoga Workshop taught by a Master Yogi - Noah Maze.  It was absolutely, incredibly amazing!  8 hours of yoga in one weekend.  Pure bliss!  I believe the number of times he adjusted me was around 10.  I haven't showered since....

See, that's me, right there on the right in the striped gray and white tank!!!!

Brown Sugar Broiled Grapefruit
Yield: 1 serving

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Ingredients:

• 1 Grapefruit, cut in half
• Brown Sugar

Instructions:

1. Sprinkle brown sugar on cut slices of grapefruit.  Broil on high for a few minutes (until brown sugar has melted).

Have you tried making grapefruit this way? If not, you should! The brown sugar gets a little crispy and it's delightful!

Horseradish Salmon

Well hello there bloggity blog!  Oh how I have missed you.

It's been nothing but downward dogs, lunges, and pigeon poses in my world for the past week.

INHALE, EXHALE

Breathe!  Soften your face!  Soften your toes!  Where's my whip?

Did you know I have often been referred to as Dominatrix Dee in my yoga classes?   Oh yeah, I can be brutal.  I can make you sweat.  I can make you wish you never came to class.

That is, until it came to the end when you are spoiled rotten in savasana.  Until you turn around to check out your ass in the mirror and you see a yoga butt staring back at you.   Until you feel good getting out of bed in the morning.  Until you realize that your mind isn't racing with thoughts and you're much calmer in stressful situations.

Have you done your yoga today?

On to the food!

I have been trying to include fish in our diets at least once a week.  We are loving it!

This recipe is to. die. for!  It will be making frequent appearances in our house fo sho!

This recipe includes a spinach salad.  I had a picture but apparently my camera didn't want me to have the picture so I'll be showing my camera who's boss today.

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DID YOU KNOW?

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High levels of Omega-3's may prompt the body to produce more leptin - the hormone that signals fullness. To eat less food throughout the day, enjoy five ounces of Omega-3-rich fish, like salmon, three times a week.
 

Maybe I'll be adding it in a couple of more times during our week.  

Horseradish Salmon
Yields: 4 servings

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Ingredients:

• 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. olive oil
• 1/2 cup panko (Japanese-style bread crumbs
• 2 Tbsp. prepared horseradish, drained
• 4 skinless, boneless salmon fillets (6-ounces each)
• 6 oz. baby spinach

Instructions:

1. Preheat oven to 475.  Line large cookie sheet with foil.
2. In a bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, 1/8 teaspoon freshly ground black pepper.
3. In a small bowl, combine panko, horseradish, and remaining dill and oil.  Sprinkle salmon with 1/8 teaspoon salt and pepper; place on baking sheet, smooth side up.  Press panko mixture evenly on top of fillets.  Bake salmon 8 minutes, or until golden brown on top and opaque throughout.
4. Toss spinach with cucumber mixture in bowl; serve with salmon.

Adapted from: Eating Light

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Servings: 1

Calories:  345

Total Fat:  3 g

Cholesterol:  93 mg.

Sodium:  300 mg.

Protein:  36 g.

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Week to Week

Hello there my lovely friends!  This has been a crazy two weeks.  My yoga instructor had to go to a teacher training in Colorado leaving behind her studio to little 'ole moi!  Which meant I had to teach every one of her classes - Monday - Thursday - 2 classes a day + Friday - 1 class + Saturday - 1 class = 12 classes.  She doesn't get back until Tuesday.  It's been nothing but yoga, yoga, yoga over here!

If you're looking for me today I can be found over at Kim's blog Losing it Like a Lunatic.  I'm guest posting for her Fitness Friday and I'm talking about, yep, you guessed it, YOGA!

Some of you may already know Kim.  She's the loony behind Cravings of a Lunatic.  If you haven't visited Cravings of a Lunatic, what are you waiting for?   This girl can make a pizza - starting from the dough - that will knock you freaking socks off!  I speak from experience here, I've made it.  It's fabulous!  If you're looking for healthier bites, then you need to run over and check out her Losing it Like a Lunatic where she shares her daily struggles with eating better and leading a healthier lifestyle.  She is one of my dearest blogger friends.  You could say we were BBFF's - Best Blogger Friends Forever!  She can make you laugh every time you visit her.  She truly is a down to earth kind of gal that you would totally hang with.  I only wish that we lived closer.  She's in Canada and I'm here in Missouri which makes for a great distance!  We need passports to visit each other!

Snickerdoodles!

In sweeter news, I did a guest post for Laura Jeanne at A Healthy Jalapeno on Tuesday.  You may remember that she guest posted for me that same day with her fabulous Autumn Fruit Salad.  Not only will you want to run over to A Healthy Jalapeno to check out my guest post, Laura Jeanne has a surprise waiting over there for you!  She hit 1,000 fans on Facebook last night and she's having a giveaway to celebrate!  A year subscription to Martha Stewart's Everyday Food magazine!  If you missed both posts - shame on you!  Run over and check them out.  Well, what are you still doing here?  I said GO!

Yoga - #thanksq02

"Gratitude is when memory is stored in the heart and not in the mind." - Lionel Hampton #thanksq02

For more information on  Thanks², click here.

What are you thankful for today?

Hair on Your Chest Vegan Bean Chili

I love exploring my town and finding new little shops and grocers!  I have just recently discovered two new grocers in my area.  One of them has been around for 25 years, Nutrition Stop.  How did I never know they existed?  Have I been living in a bubble, you ask?  Why, yes, yes, I have been living in a bubble.  Well, not literally but I have stayed home with my kids for almost 13 years now.  I could tell you where every park and swimming pool is around this town.  I can easily carry on a conversation with anyone ages 1 - 10.  Any older than 10 and I just embarrass myself.  "Do you need to go pee pee?", I ask my soon to be 13 year old.  "Get your sockies on if your feet are cold.", I exclaim to my HUSBAND.  You all know what I'm talking about right?  Please say you can relate!  Well, this year I have left the house and started my yoga training and I am now having conversations with real live adults!  I'm learning about the adult things around my town.  I just discovered another fabulous find right down the street from me, Connies Green Grocer!  All of their produce is organic, they have local farm raised meats and all natural grocery items.  I'm super psyched!  I know, I mentioned meat.  You see, I hate to put the Vegan label on myself because I believe that meat is important in our diets as human beings.  That said, it will be limited for me.  So, no worries omnivore Deelicious Sweets fans, there will be recipes with meat.  Just not this one.

Hair on Your Chest Vegan Bean Chili
Yield: 8 servings

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Ingredients:

• 2 T. olive oil
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 - 3 cloves garlic, minced
• 1 small yellow onion
• 2 T. chipoltle chili powder
• 1 t. coriander
• 1 t. cumin
• 1 t. basil
• 1/4 t. cayenne
• 1 (16-ounce) can diced tomatoes with juice
• 1 (16-ounce) can tomato sauce
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (16-ounce) pinto beans, rinsed and drained
• 1 small bag of frozen corn
• 12 ounce bottle But Light
• 3/4 t. Franks hot sauce
• 1 t. vegan Worcestershire sauce
• salt and pepper to taste
• Fresh or dried parsley to garnish

Instructions:

1. Add the olive oil to a large dutch-oven over medium heat. Add the green pepper, jalapeno, garlic, onion and seasonings. Cook and stir until onions are translucent, about 5 minutes.
2. Add the remaining ingredients and bring to a boil. Turn heat to medium-low and let simmer for about 30 minutes.

Cooks Note:  Feel free to dial down some of the heat. Your kids will appreciate it! I serve my chili with peanut butter sandwiches. What do you serve your chili with?

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Servings: 1 bowl

Calories: 349

Total Fat:  6.9 g

Cholesterol:  0 mg.

Sodium:  992.7 mg.

Protein:  16.5 g.

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Speaking of "adult" time, this is how I spent some of my day today. 

Me in bridge pose on a bridge!

Jenn in side plank pose!

Me in warrior II pose!

~ Enjoy!

Happy Chicken Taco's with Ranch Sauce

My families happy faces came out at the dinner table last night!

I was moved by the "Letter From The Editor" in my yoga magazine this month. 

“Repurpose yourself or get grounded in something you have already chosen.

Nothing costs as little and is worth as much as a smile. Relax, let yourself smile and see the light come back to you tenfold!

Remember, you are the boss of your own energy. Stop waiting for someone to make you feel better, reassure you, or tell you what to do. No one can declare dominion over your life besides you. Be your own leader. What are you waiting for?

Forget about the umbrella and boots, run outside and splash in some puddles, make the most of every moment. Some people may not understand, may naysay, try and rain on your “passion parade”, but that is none of your concern. It’s your life, your choice, and it’s your rainbow.”

I love that last line “It’s your life, your choice, and it’s your rainbow”.  So many people forget they are in charge of their lives, they have choices. It’s up to you to make yourself happy not other people or materialism.  I often come across people who always seem to be putting their efforts towards figuring out what is making them unhappy when we should all be putting our efforts towards figuring out what makes us happy and be grateful for everything we have. I made a Happy List almost exactly a year ago - June 21, 2010

• Spring - I love watching the tree's and grass start to turn green and my flowers start to poke their little heads up out of the ground.  The whole world around you seems to turn VERY VERY green
• Fall - I love the smell of fall.  To me it smells like burning pumpkins.  I love all of the colors of fall, they make me feel cozy
• Waking up earlier than everyone else and sitting in peace with my coffee
• Sleeping in - which I like way better than waking up early so the waking up earlier than everyone rarely happens
• Spending one on one time with my kiddo's - Last night (6/17) after L's piano lessons, L wanted a snow cone so I stopped (which I hardly ever do) and he treated me to a snow-cone!  He even tipped the girl!
• The smell of ground coffee
• The smell of the bookstore - sometimes, I go in there just to jaunt around and take in the aroma's
• The smell of Michaels craft store
• Snuggling on the couch with my family and watching a good movie or show - which is almost every night
• Uninterrupted sewing, crafting, computer, video game, reading time - oh so rare
• Summer storms
• Bedtime - when we put the kids to bed and my hubby and I can watch whatever we want, be it Penn and Teller or a good movie
• Gardening, the smell of the dirt, the mulch and the plants aroma's they let go when you touch them - especially tomato and mum's
• The smell of Petunia's on a hot muggy night
• Enjoying my hubby's company or the company of friends on the back porch with a good bottle of wine
• Crusty bread and cheese
• Beer - Sam Adams, Guinness (if poured right), Boulevard, Blue Moon, Shlafly.....are you getting it?  There is no Bud Light, Budweiser listed here.  I like dark, wheaty, heavy beers with floaties
• A clean house - my sanity lies within a clean house
• Attic24 - This woman's blog makes me so happy.  I love all of her colorful photographs and projects that she submerges herself into.  I think her and I would make very good friends

This list still holds true today and when I’m feeling down I sometimes visit this post to remind me of all that I have to be happy for.  

Take a moment today and make yourself a happy list!

~ Enjoy and don't forget to smile you may make someones day!

Chicken Tacos with Ranch Sauce
Yields: 4 servings
Ingredients:

• 1/2 cup ranch dressing
• 1/4 cup reduced-fat sour cream
• taco seasoning, divided (recipe follows)
• 1 tablespoon milk chunky salsa
• 2 cups shredded rotisserie chicken 
• 8 (6-inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 1 avocado, peeled, pitted, and mashed (optional)

Ingredients for Taco Seasoning:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup shredded mild cheddar cheese

Instructions for Chicken Tacos:

1. Combine ranch dressing, sour cream, 2 Tbsp. taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, avocado, cheese, and a spoonful of the ranch dressing mixture.

Instructions for Taco Seasoning:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. If you are not using right away, store in an airtight container.

Adapted from Allrecipes.com

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Servings: 1

Calories:  566

Total Fat:  38.3 g

Cholesterol:  142.7 mg.

Sodium:  1087.7 mg.

Protein:  31.3g.

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When Natalie and I saw that salsa we knew it was coming home with us!