Wednesday, December 28, 2016
Posted by Shanon at Wednesday, December 28, 2016
Wednesday, June 22, 2016
My new hero is Novella Carpenter. She wrote a book called “FARM CITY; The Education of an Urban Farmer” about her adventures building a garden and raising chickens, rabbits, pigs, and honey bees in a run-down ghetto in California. She also has a blog (www.ghosttownfarm.wordpress.com) I just finished her book and enjoyed it immensely and have started following her blog. I’m hoping to learn from her experience tips and tricks that will help with my little back yard garden (especially once I convince hubby to let me get bees, and maybe rabbits, and maybe chickens…) if you are even a little interested in having a garden in an urban (or even not urban) environment.
Posted by Shanon at Wednesday, June 22, 2016
Friday, June 17, 2016
Posted by Shanon at Friday, June 17, 2016
Thursday, June 16, 2016
Today I had a doctors appointment with my reproductive endocrinologist to prepare for an IUI. So far this month I have taken a pill to stimulate follicle growth (Femera) then when I stopped taking the Femera started another pill to stimulate growth of my uterine lining (Estrodril) these two medications work against one another so they can't be taken at the same time. Apparently the Femera didn't do its job quickly enough so now tomorrow I get to go off the Estrodril and restart the Femera....all these synthetic hormones being put into my body are starting to really jack with me and I'm starting to really understand the weight gain that comes with these treatments. So far I have been able to stave off the worst of it, I've gained a couple of pounds during treatment but been able to lose them before starting the next cycle ... But with each progressive cycle it's getting harder to loose the weight and I'm convinced I'm going to have to start making a more concentrated effort if I want to avoid regaining the weight I lost last year before we started the treatments.
So since my 31 birthday is a little over a month away I'm going to steal an idea from a friend of mine and commit to 31 workouts before my birthday. I'm hoping that adding a more regular workout schedule will help me keep off unnecessary weight and keep me on this healthy path.
I'm also going to have to fight off my sugar cravings a little better ... But that is a whole different battle.
Wish me luck!!!
Posted by Shanon at Thursday, June 16, 2016
Wednesday, June 15, 2016
So I mentioned last week while we were traveling that hubby and I had come up with some ideas that would alter our current 5 year plan. While I think that it is important to share specific goals with others in order to help yourself achieve them I don’t think it would be appropriate for me to share these specific ideas with the entire blog-o-sphere at this particular moment. However I did want to take a brief minute to talk about how to build a good plan for your personal life and what we will be doing over the next month or so to put our 5 year plan into writing.
Set SMART goals. (Specific, Measurable, Attainable, Realistic, Timely)
Set intervals at which to measure each individual goal (6 months, 1 year, 2 years, 3 years, etc)
Outline how you intend to reach your goal/what action steps you are going to take
Determine what you really want to achieve by accomplishing your goal (i.e. if your goal is to pay off all debt why do you want to do this? To be financially free? To save up for a down payment for a house? Etc.)
Reevaluate your plan and goals regularly to determine if they are still relevant
If you write out your goals and follow this outline for setting up your personal 5 year plan you will be well on your way to accomplishing them.
Posted by Shanon at Wednesday, June 15, 2016
Tuesday, June 7, 2016
While we were in Louisville we put the finishing touches on the house so that it could be put on the market for sale. On Friday afternoon it was officially listed, and we had a showing scheduled less than 2 hours later and a couple additional showings over the weekend. On Sunday we received an offer, Monday Morning they accepted our counter offer and the inspection is already scheduled for tomorrow!
One of the finishing touches I put on the house was to bury a St Joseph statue in front of the house so that he could go to work for us helping us sell the house quickly, I believe our prayers have been answered and he certainly wasted no time going to work for us.
I would appreciate prayers from everyone that the sale goes smoothly and that the inspection doesn't show any unexpected expensive issues that need fixed!
Posted by Shanon at Tuesday, June 07, 2016
Monday, June 6, 2016
Posted by Shanon at Monday, June 06, 2016
Thursday, June 2, 2016
While we were in Kentucky Hubby & I went to the Circuit Clerk and took the test for our motorcycle permits. (I scored higher than he did!!!) So now we can legally drive motorcycles…I have no clue how to drive a motorcycle so I think it’s kind of scary how quickly and easily they set you free on the road with a permit. The next step (because I have no clue what I am doing, and because hubby has so little clue what he is doing) is to take a practical riding course that actually puts us on motorcycles to learn what we are doing. Once we complete the course we can send proof to the Circuit Clerk and voila we can have our motorcycle licenses. My hope is to be able to get hubby a motorcycle for Christmas so I have officially started saving my pennies!!!!
So my dear readers (all 8 of you!) do you or anyone in your household have/ride motorcycles? What tips and tricks do you have to offer?
Posted by Shanon at Thursday, June 02, 2016
Monday, May 30, 2016
Posted by Shanon at Monday, May 30, 2016
Friday, May 6, 2016
Friday, April 29, 2016
Today is hubbys birthday. Today is also the day I got to take a pregnancy test after an IUI we had two weeks ago. Needless to say it was negative.
I'm so upset about this, for some reason even though over the past 4 years I have become a pro at negative pregnancy tests this one hit me extra hard. I really thought I was pregnant and for some reason I thought that since it was hubbys birthday it would be so fun to see the positive test firs thing this morning.
Instead I woke up super early, took a test and received an error message…Of course with all of the various things going on and all of the tests I’ve had to take in preparation of my surgery etc this was my last test on hand, and it was an expensive digital one that I was keeping for last because I hadn’t wanted to waste it on the times I knew it would be negative but had to verify before starting medication etc..
So at 5:45 this morning, still expecting a positive result I threw on decent clothes and ran to CVS to buy another pregnancy test, just to get a BFN. At first I was fine. I told hubby, I got ready for work I was good to go…Then as I was getting on the interstate to go to work traffic was backed up. The roads this morning were a little slick because there is misty rain going on and it was very foggy. Of course the idiot behind me is flying up the on ramp not paying attention and almost rear-ended me…and I lot it.
I started ugly crying, on the on ramp to the interstate after almost getting rear ended for no discernable reason…dear lord help me if I’m going to be crazy emotional through this I have done a good job over the past 4 years of having moments then getting on with what has to get done but this was different, bordering on unhealthy.
1-I do not have the time or energy to stop my life to be crazy every month
2-it’s not healthy to do so
I think we are going to have a lot of thinking to do about this. Granted it is the first time since I actually was pregnant that I have had a negative when expecting a positive (I’ve been nauseous the last few days and really tired, of course there is also a bug going around so that is probably the actual cause…God I don’t have time to get sick either!) but intellectually I know I can’t let this run my life or control my emotions. I have to be able live my life. I just really don’t know what direction we need to go at this point. I’m not ready to give up, it has been my dream since I was just a baby to be a mom, and to feel a child growing inside of me is something special that I really want to experience but I’m starting to wonder if my dreams conflict with God’s plans…
Thursday, April 28, 2016
What are some things you think I should include in my binder?
Wednesday, April 27, 2016
Monday, April 25, 2016
Wednesday, April 13, 2016
1 white fish filet for each person dining. (note this doesn't keep well so only make enough for one meal!)
5-10 stalks fresh asperagus per person (or more, this is good reheated or cold)
5-10 cherry tomatos per person (also good reheated or cold)
Minced Garlic (to taste)
Butter or olive oil
red pepper flakes (to taste)
Sriracha (to taste)
If using frozen fish, thaw before cooking. Swai fish works great, Tilapia and Cod are also good.
Melt 1 Tbsp of butter (or use 1 Tbsp olive oil but butter taste better!) in bottom of sauce pan. When pan is very hot place fish in pan.
Rub a small amount of sriracha onto top of fish filet, I use rough 1 tsp, hubby uses significantly more. After fish is about 1/2way cooked flip, making sure there is still oil in the pan, if not add more before setting fish back in pan.
Allow fish to finish cooking then serve when cooked through.
While fish is cooking--
Sauté asparagus & tomatoes in saute pan with olive oil, garlic, red pepper flakes until crisp but tender.
Serve with rice, couscous, or pearled barley (my favorite!)
Wednesday, April 6, 2016
1/4 C crumbled feta cheese (the smaller the crumbles the better) (optional)
Friday, April 1, 2016
Since then I can tell my body is getting back to itself, I can tell that things are starting to level out, weight is starting to fall back off. I started a new Advocare 24 day challenge last week, today was the last day of the cleanse phase, and it is going great. I'm feeling like myself again. I had a couple of draggy days but I grabbed a steak (the one I wrote about on Tuesday night) and was feeling better on Wednesday so I'm sure I just needed some iron or protein.
Once I finish the challenge we will be well on our way back to family planning and hopefully soon there will be a pregnancy announcement on the blog :)
Wednesday, March 30, 2016
A few notes before I post...
My definition of a healthy meal:
Proper serving size of Lean Protein
1-2 servings of Veggies
1 serving whole grain/minimally processed carbohydrates (optional)
Minimal additives and chemicals
I try to choose meats that are raised without hormones/unnecessary antibiotics and avoid chemicals that I cannot pronounce/don't know the origin of.
Not everything I cook fits into these stipulations 100% (case in point the steak I ate yesterday)
I will post pictures when I can but as we've already established, I am not a food stylist by any stretch of the imagination and I forget to take pictures of food when I finish cooking before I start eating :)
I hope you all enjoy the recipes!
Tuesday, March 29, 2016
Does anyone else have random binge sessions on food they don't normally eat? Does it correspond with a nutrient deficiency? I honestly don't know what spurred my steak craving but it was delicious and totally what I needed!
Posted by Shanon at Tuesday, March 29, 2016
Saturday, March 19, 2016
Posted by Shanon at Saturday, March 19, 2016
Wednesday, March 16, 2016
- 3.5 Cups uncooked rice
- Sesame Oil
- 8-10 Eggs
- 1 cup Leftover Roast Chicken (or ham or any other kind of meat really) chopped
- Package of frozen mixed vegetables (or use your food processor and finely chop any kinds of veggies you have lyin around...example broccoli, cabbage, carrots, celery, onion, etc.)
- ⅓ cup Chicken Soup Base (or 1-2 packages Fried Rice seasoning mix)Instructions
- Cook your Rice according to package instructions. If you are making dinner ahead of time you can chill the rice, or if making it last minute like I do, just let the rice steam an additional 15 minutes after it is done after the heat is off.
- Next, Mix your eggs, add a dash of salt n pepper. Then go ahead and scramble-cook them. I normally just add a little butter to the pan. Then continually scrape pan and cook till done. Set eggs aside in a bowl.
- Using the same pan, add ¼ cup sesame oil. Toss in chopped roasted chicken or other meat. Cook for a few minutes.
- Then add your vegetables and chicken soup base/seasoning packets to the chicken and cook until vegetables are done.
- Then just add your mix to the cooked rice.
- Mix it all up and serve. Yum!For Freezer Meal cooking you can add your cooked Fried Rice to gallon freezer safe bags or in a pan covered with foil. I found some great cheap-O aluminum carry-out pans (you know the ones with the silver cardboard lid) at dollar tree 3/$1 that were perfect. Each pan held about 1/2 the recipe so I was able to pull it straight from the freezer, cover in foil (since cardboard isn't exactly oven safe) and put it in the oven for about 30-40 minutes at 350 degrees to heat through.
Wednesday, March 9, 2016
- 2 cups cooked shredded chicken
- Homemade Gravy made from homemade chicken stock preferred or use (2) Campbells chicken/turkey gravy in jar
- (2) Top & Bottom piece Pie Crust
- Frozen Hashbrowns (diced) 16 oz. bag
- Frozen Peas & Carrots combination 12 oz. bag (or any frozen vegetables you like)
- Onion, ¼ cup diced small (optional )
- salt & pepper to tasteInstructions
- Preheat oven to 350 degrees.
- Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
- While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
- Add salt & pepper to taste.
- When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
- Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
- Poke a few holes with a knife or fork on top of pie.
- Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.
Wednesday, March 2, 2016
- 4 pounds pork roast, leg or shoulder
- 2 tablespoons vegetable oil
- 1 head butter lettuce, washed and dried
- 2 carrots, spiralized (or grated)
- 2 limes, cut into wedges
- water almost to coverSpice Mix:
- 1 tablespoons un-sweetened cocoa powder
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 2 teaspoons oregano
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ⅛ teaspoon coriander
- ⅛ teaspoon cayenne pepper
- 1 large onion, finely choppedINSTRUCTIONS
- The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices. Then wrap the meat back into the butcher's paper and refrigerate overnight.
- Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover (2-3 cups).
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 50-60 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 45 minutes pressure cooking time.
- Open with the Natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes). For electric pressure cooker, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20-30 minutes).
- Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks. In the meantime, reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method (I leave it in the fridge overnight).
- At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.
- In a pre-heated large wide saute' pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown. For extra spice, drizzle the cooking liquid on the pulled pork before serving.
- To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter. Fill with just-fried pork. Finish with a squirt of fresh lime.
Monday, February 29, 2016
Posted by Shanon at Monday, February 29, 2016
Wednesday, February 24, 2016
- 1 medium-sized spaghetti squash
- 2 cloves garlic, crushed
- 1/2 red onion, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup carrots, chopped
- 1/2 cup sprouts
- 1/2 cup scallions, chopped
- 10-20 large shrimps
- 2 chicken breasts, cooked and shredded
- 2-3 organic eggsSauce
- 2 tbsp coconut aminos
- Optional: 2 tbsp oyster sauce or Coconut Aminos Teriyaki Sauce
- 3 tbsp seasoned rice vinegar
- 1 tsp red pepper flakes (or more to taste)
- 1 tsp ground garlicInstructions
- 1. Preheat oven to 350 degrees
- 2. Roast spaghetti squash and set aside
- 3. In a bowl mix together sauce ingredients and set aside
- 4. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like)
- 5. Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked
- 6. Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine
- 7. Make a space in the center of your pan and add in 2 (or 3) eggs
- 8. Let cook and mix well throughout the mixture.
- 9. Taste and adjust spices to desired liking*
- Optional: Top with extra scallions and finely chopped peanuts on top*Notes
- You'll need to add as you taste!
- If you like more of a saucy Pad Thai, taste and add more sauce as desired. I mix in sriracha in mine*
Monday, February 22, 2016
I'm still slightly exhausted, it's true what they say you can't catch up on sleep, but am hoping that with the help of caffeine today will be a productive day. Wish me luck!
Friday, February 19, 2016
Say an extra special prayer for me on Feb 26, one week from today. I am really not a fan of anesthesia or painkillers but given my family history of uterine cancer (not a high risk at my age but present all the same) I would be going through the surgery even if we weren't wanting to have a mini-me soon. Hopefully this polyp is the cause of our problems and after the surgery we will be able to move forward with having a baby to spoil. :)
Wednesday, February 17, 2016
I can't remember where I found this recipe, however the sliced cabbage noodles are really fun and it is a delicious chicken soup. Perfect for cold weather like what we are having currently (it's 20 degrees here today). It really does warm the soul.
- 1 small onion, chopped
- 2 carrots, diced or sliced
- 2 ribs celery, diced (leaves included)
- 8 cups water, vegetable or chicken stock (I used homemade chicken stock)
- 2 cups diced chicken meat, cooked (I used meat from the bird I cooked to make my chicken stock, you can omit the meat for a vegetarian version.)
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon rubbed sage
- 2 bay leaves
- 1/2 teaspoon poultry seasoning
- 2 cloves garlic, minced or pressed
- 1/4 head cabbage, thinly sliced
- 1 can (15 oz) chickpeas, rinsed and drained (or
- 1 1/2 cups cooked chickpeas)
- generous grating of black pepper
- 3 tablespoons nutritional yeast
- 1/4 cup parsley, chopped
- salt to taste
- Preheat a large, non-stick pot. Add the onions, carrots, and celery and cook until onions soften. Add the water or stock and all remaining ingredients except nutritional yeast and parsley.
- Reduce heat to medium-low, cover, and cook until vegetables are tender and broth is flavorful (at least 30 minutes).
- Stir in the nutritional yeast and parsley. Add salt to taste and serve.
Monday, February 15, 2016
Sunday, February 14, 2016
Saturday, February 13, 2016
Here is an image of the book cover/link to it on Amazon if you are interested:
There is also an edition specifically for military wives, be they the wives of AD service members or service members themselves which is available for free through many military chaplains.
Friday, February 12, 2016
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1½ teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepperInstructionsCombine the following dry ingredients into into a bowl to create your taco seasoning: chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, sea salt, and black pepperHeat oil in a large saute pan over medium-high heatAdd turkey and cook, breaking up meat with the side of a spoon, until meat is cooked through, 3 to 4 minutes.Stir in taco seasoning and cook 1 minute.
Thursday, February 11, 2016
Posted by Shanon at Thursday, February 11, 2016
Wednesday, February 10, 2016
The Lenten season is affiliated with Jesus' 40 days in the dessert before entering public ministry and Moses' 40 days on the mountain.
Roman Catholics have strict regulations that surround the Lenten fast whereas many protestant denominations take various approaches ranging from simply recognizing that lent is a thing through the same traditions followed by the Catholic church.
Personally I tend to fall somewhere in the middle. I appreciate the self-denial and focus on repentance that fasting can bring and as a result of my Catholic exposure tend to avoid meat on Fridays and Sundays. However rather than taking the "give something up" approach to Lent I focus more on taking advantage of the chance to do things to draw me closer to God. I have not yet decided how I am going to do that this year but and considering trying to read the entire New Testament during Lent this year.
I will be attending Ash Wednesday services at lunch today at a Lutheran church near my office. It's been a few years since I've attended a Lutheran church however my dad was Lutheran and in Georgia Hubby and were regular attendees at a Lutheran church. I got out my old trust Lutheran Book of Worship Monday night and started flipping through to make sure I have the right words to the creeds etc.
I hope that everyone who reads this who believes in Jesus has a blessed Lenten season and when we sing alleluia Easter morning that you remember the joyous reason being celebrated.
Monday, February 8, 2016
He hasn't done or said anything blasphemous or offensive, he is simply making me a little uncomfortable with some of his decisions. This has called into question some of my own beliefs and I honestly believe his presence is being used by God to force me out of my comfort zone and to really do some deep soul searching.
I apologize in advance if there are a lot of religious musings on this blog over the coming days/weeks/months. I will probably be thinking "out loud" through this blog as is dive into what I really believe and what traditions I think are truly important to my faith.
Posted by Shanon at Monday, February 08, 2016
Saturday, February 6, 2016
Posted by Shanon at Saturday, February 06, 2016
Friday, February 5, 2016
- 1 1/2 pounds potatoes (I used red potato's and left the peels on them)
- 6 ounces kale
- 2 tablespoons nutritional yeast
- 2 teaspoons salt (or to taste)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons milk(ish) (I used almond milk this time)
- 2 tablespoons potato starch or corn starch
- Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.
- While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.
- Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.