Stop to give thanks...

Ok, really I am thankful most days, but today I am going to bed with a full heart.  I am thankful for my job where I get to spend each and every day with children who make me smile, who make me proud, and who make me push myself to make school better for them.  I am thankful for my girls who fill my heart until it spills over, who make me more proud than they should and who frustrate me because I see so much of myself in them!  I am thankful for my loving husband who sees me for who I am, and still loves me.  I am thankful for my dog- she's something...  I'm a pretty blessed lady.

I'm also thankful for Advocare.  What a difference this amazing company has made for us.  We are healthier, fitter, and feeling great!  Now we are starting to share this with people we care about.  It's fun and humbling to see our friends become fitter, healthier and feel better than they have.  I am so proud of many of the people who are taking control of their health and seeing great results! 

But anyway...  what did you eat today?  I ate some kick-butt quinoa salad.  Quinoa is a grain that is used like rice in many ways.  It can be a side dish, a salad base or a casserole base, but it's light and round.  Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.  There are a few different types, but I just bought the plain old organic version (at Kroger).  It's important to soak the grain for a bit prior to eating.  I've been advised to soak it with a capful of vinegar (I prefer Bragg's Apple Cider Vinegar) and covered in water for a few hours prior to cooking.  This helps rid the grain of the bitter outer coating that sometimes exists in its organic state.  It helps with digestion of the grain and also helps it fluff better when cooked!  If you don't have a few hours, use your sprayer and spray it well. 

So, I cooked my quinoa in water and while it was cooking (according to package directions) I peeled and chopped a cucumber, about  10 cherry tomatoes, a quarter of an onion (finely chopped), and I boiled two ears of corn.  When the corn was done I cut the kernels off and mixed that with everything.  I chopped an orange bell pepper, too.  Usually I would add a can of drained and rinsed organic black beans, but I didn't have any!  The dressing is made from 3 Tbs olive oil, 2 Tbs Apple Cider Vinegar (I use Bragg's), 1/2 a packet of Stevia, 1 clove minced garlic, a pinch of sea salt and black pepper.  Whisk these and mix with the rest of the ingredients.  It yields about four to six cups.
I have been eating it all week!

Tonight we grilled some chicken tenderloins with a lemon pepper rub.  I cut two strips into small bites and then chopped half an avocado to put in.  YUMMO!!!!!

Try some quinoa.  I think you will like it.  Very light and quite versatile.    Have a recipe you could share?  Let's hear it!

Regardless of what you eat, how you stay healthy, or where you are in your journey- be thankful.  Find one thing in each day and give thanks.

See you later.

Be the change you want to see.

Make today wonderful.

Happy Monday!

Eat well and have a wonderful day!

Is it really only Tuesday?

What a week- oh wait, we're not even halfway through it!  It's been crazy at school.  I'll spare you the details, but just know that a school filled with stressed out women is a tiring place to be!  The big event we'd all been working towards is now over, and it went surprisingly smoothly (thank GOD)!  Now we have to get ready for statewide testing (Grrrrrrr) and then we're clear skies and rounding home!

Because I have been stressed at work, I've done what all normal people do- I ignored work (right???)!  That has given me time to look for a few more recipes and plan some meals.  It also meant I had to go to my classroom last night and didn't get home until after midnight- but I do my best work under pressure (can I get an amen???).  So I made a pretty good new recipe last night!  Thought you'd like it too!

Ever since clearing out dairy from my diet, and then noticing how I felt after reintroducing it, I have wondered how vegan "dairy" options taste.  I did some research and there are many choices for those who wish to be dairy free.  Unfortunately, it is pretty pricy, but I am not choosing to be a complete vegan, just want to test the waters of the fake cheese ocean.  In my research I found a few that melt well and our local Kroger carried one such cheese!  It's dairy, gluten and lactose free shredded cheddar.  I didn't tell anyone I was adding it to the recipe- what they don't know won't hurt them!  :)
It's called daiya.  Here's a pic:


I made my AMAZING salmon marinade, but put it on chicken, which is just as wonderful!  Then I paired it with a new couscous recipe and the fake cheese.  YUMMO! 

Here it is. 
CHEESY SPINACH COUSCOUS
Prep time: 15 mins
Total time: 15 mins
Serves: 4
INGREDIENTSCouscous
1 1/4 cups broth
1 cup couscous
1 teaspoon butter (optional)- I didn't use it.
1/2 teaspoon salt (optional)- I didn't use it.
Topping
1 teaspoon olive oil
2 cups spinach, chopped
1 tablespoon lemon juice
1/2 cup Parmesan cheese, grated- here's where I used the fake cheese
Instructions
Bring water to a boil.
Add couscous, butter and salt.
Remove from heat and let stand 5 minutes.
In a shallow pan, heat oil.
Add spinach, lemon juice and parmesan cheese.
Cook until spinach wilts slightly and changes color (about 1 minute).
Remove from heat.
Mix spinach mixture with couscous.
Add freshly ground black pepper to taste.
Calories: 231 Fat: 5g Carbohydrates: 34gr Fiber: 2.5g

We had green beans, too, but the couscous was my favorite part!
 Give it a try and let me know what you think!