As I venture forth on my mind-body-spirit quest, I find myself eating more and more fresh vegetables. Salads have always played a big role in my weekly menus, but now, they take center stage more often. Especially at lunch. Salads are convenient and wholesome alternatives to the unhealthy money suck that is fast food. I make most of my salads in mason jars for ease of transportation and convenience of eating at my desk. It just works for me.


The following salads are my current favorites. It's what's helped me make the transition  to healthier eating. It's easy with goodness like this.

Peace. B.


Follow these helpful tips to make sure you're getting the most out of your salad:

1. If using dressing, measure what you're consuming. Don't just willy-nilly pour dressing from the bottle onto your salad. That's how things go from healthy to WTF?

2. Be sure to add some form of protein to that salad. Your body needs it and it will make you full.

3. If eating cheese on your salad, stick to portions. A portion of cheese is one ounce, about the size of a domino. Shred it or crumble it, it carries farther.

4. Same thing goes if you're adding meat to your salad. Just watch your portions. A portion of cooked meat is about 3 ounces and approximately the size of a bar of soap.

5. If you feel like you have to have a starch like bread or crackers, keep it under control and make healthy choices.

6. Don't limit yourself to iceberg lettuce. Rumor had it that iceberg offered no nutritional value. While its greener counterparts may offer more nutritional benefits, iceberg offers a fair few including Vitamin A and fiber. My budget allows for spinach and romaine. If you can afford to add a spring mix, go for it.

7. When tempted to add more stuff like bacon bits and croutons  don't. Just don't. A little is okay, but don't get crazy.

8. Add as many veggies as you'll eat and go big on what's in season.

9. Eat a piece of fruit and/or a small container of yogurt with your salads. This will give you all your food groups and really fills out the meal.

10. Eat off of a real plate whenever possible. I know that might sound weird to some of you, but I feel like I'm having a meal when I sit down at my desk with one of my salads artfully arranged on my square orange plate.

11. If you're grilling, throw an extra chicken breast or steak on the grill to use in your salads throughout the week. You can't beat the taste and the grills's already fired up, so why not?

12. Throw in a handful of berries, nuts, or grains to bring life to a boring bed of greens. Salads are like smoothies to me- mix and match and make it how you like it!


MY GO TO SALAD:
baby spinach, chopped romaine, diced onions, green peppers, banana peppers, cucumbers, celery, red peppers, jalapenos, squash, walnuts, and feta tossed with light oil and vinegar

The Wedge- a classic, but try it with romaine, oven baked turkey bacon, and low calorie ranch dressing.

Grilled steak fiesta salad- It's as tasty as it looks.

Chicken salad- This is my recipe and I'm pretty particular about my chicken salad, y'all. Give it a try using fat free mayo or none at all. 

Citrus spinach salad with orange balsamic dressing- The dressing is amazeballs.

Taco salad jar- The day after taco night never tasted so good.

Cucumber, tuna, and fresh basil salad- The flavor combination is out of this world. I eat it on a bed of mixed greens as is.

Chinese chicken salad- Yeah, this is one of my favorites. The dressing is pretty much to die for.

Buffalo chicken salad-  I love the taste of buffalo chicken and throwing it on a salad is genius!

Vietnamese chicken salad- This is da bomb. Tastes just like my fav Vietnamese dish.

Sweet pork salad- I don't make mine exactly like this, but the idea of shredded pork on a salad is what gets me. I do this with leftover slow cooker pork, drizzled with bbq sauce. Perfection!

We took a family vacation to Disney World for Christmas, 2009. It was a truly magical journey, friends. As I prepare for a Spring Break trip back to the happiest place on earth, I was reminiscing about a lot of the details I planned in 2009. One of my favorites was the activity books I made for my then 5 and 10 year olds. These books are still awesome souvenirs from that trip three years ago.

I was able to put some really special touches into two binders which kept the Littles super happy from the car ride there to downtime in the parks to the car ride home. The books didn't cost me a fortune and I got to play around with my love/hate relationship with scrapbooking along the way. I'll show you what  I used with as many of the details as I can remember them. Maybe you'll be inspired to make some books of your own!

Peace, B.

The book was a Martha Stewart scrapbook for kids kit. I found it at Big Lots for $2. (Marked down from $14.95... YIKES!) It came with 9 pages, stickers, cut outs, and a pencil/marker bag.
The cover is Disney print paper (59 cents), ribbon (Michael's $1), and puffy silvery sticky letters (reduced at Hobby Lobby for $1.29). I still have plenty of ribbon and letters leftover, so I don't even want to include the full price of those in what it cost me to make this faboo cover. We'll call the book only $3.25)
The middle-Little kept this with her in her backpack during the trip so she can keep herself occupied while waiting in lines or in the car. 

Pictured above:
A close up of her name on the front cover. She loves this.
The inside cover nameplate ( a lunch box note, a MM sticker, and a personalized sticker she made from what was included with the MS book).
A close up of the ribbon and border.
A close up of one of the many treat envelopes inside the book. I have incuded stickers, messages, coupons for treats, and fun facts in the different envelopes.

Left- the inside front cover with a pocket for 10 ready made hangman games
Right- the inside back cover with a pocket for Pokemon stickers 

The page on the left is a journal page and the page on the right has an envelope with Pokemon activity pages. I was able to stick in 7 pages in each one of these envelopes (a total of 42 activity pages in all- woohoo!). I simply took apart a marked down Pokemon activity book.

This was my first Cricut project. Ohmygoodness. I in love with my Cricut. I used Cricut Everyday Paper Dolls, Happily Ever After, Disney Font, Plantain Font. I would seriously marry my Cricut if it were legal to do so in the state of Georgia.

Inside front cover. I glued a holiday princess sticker book to the inside cover. She lost her mind when she saw this and offered stickers to people throughout the entire trip. The pockets in the book contained pages from a princess activity book.  The pink square there is an envelope. I had several sprinkled throughout the book that she could open at different times on the trip. Inside were fortune cookie size slips of paper with treats she could have like a balloon or a cupcake or mouse ears. This really helped keep the gimmies down to a minimum. It's hard times when the Littles get the gimmines in a place as expensive as Disney World.

Disney World treats!

I added a pack of Dollar Tree princess markers and made an envelope to hold park maps. This was her favorite part. The park maps. The free thing. Go figure, right? She was all about telling us where to go and how to get there.

This is one of my favorite pictures from that trip in 2009-the three Littles, totally passed out in the car on the way back to the condo after the first day at the parks.

I really, really, really, really love cajun crab salad. 

No, really.

I was in New Orleans back in the day and had some Cajun crab salad stuffed in little wontons and I thought, "Damn, I can make this and eat it everyday for the rest of my life." I did what I always do when I eat something so amazing. I asked for the recipe. People love sharing recipes even when you're in a restaurant. Don't believe me? Just ask. You'll see. That's how I've come to be known for some awesome sauce ziti and some awesome sauce red beans and rice, too.

This crab salad is easy to make, keeps well, and is super versatile. You can eat this as a dip with pita chips or spread on flat bread for a wrap. I like stuffing small peppers and tomatoes with it or making little cuke cups for it. I made some California rolls with it once and I was like a super hero to everyone who ate dinner with us that night. It's just a yummy good food. Plus, it's not super high in calories which makes it a winner for me.

Enjoy!

Peace, B.

8 ounces imitation crab meat
2 stalks of celery, minced
2 green onions, minced
1/4 cup fat free mayo
4 ounces fat free cream cheese
1/2 teaspoon Cajun seasoning (I heart Tony Cacherie's.)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Mix together cream cheese, mayo, and all the spices in a bowl until well blended.

Flake the crab meat or cut into small pieces.

Add crab meat and veggies to cream cheese mixture. 

Refrigerate for a few hours and let all the flavors get to know one another better. 

Devour in any way you choose.

This right here is some goodness, friends. When I want a flavorful steak, I whip up this marinade. It's way, way better than any store bought busy-ness plus, you get more bang for your buck. The important thing here is learning that you can mix oil and vinegar with some spices for a tasty marinade.  Don't like my blend of flavors? Then, try what pleases you! 

Peace, B.

You'll need the following ingredients for up to 5 pounds of steak:

1/2 cup olive oil
1/3 cup balsamic vinegar
2 teaspoons basil
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons dehydrated onions
1 teaspoon white pepper
gallon size baggie

Pour the oil, vinegar, and spices into a gallon size baggie.

Pierce steaks with a knife. (That is just one weird picture.)

Place steaks in the baggie, press out as much air as possible, and seal. Let marinate for at least four hours in the fridge. The longer it marinates, the better it is. Turn over a couple of times, so everything gets good and covered.

Grill, broil, bake, or fry your steaks according to what suits you. (I baked these.) You'll have a flavorful, incredible meal. You're welcome. 

Ooey, gooey chocolate cake is a freakin' masterpiece of decadence and win, but it's so easy to make! My family LOVES this cake. I don't make it often because more than one piece is enough to send anyone into a sugar coma. Also, ooey gooey chocolate cake is the perfect potluck dessert. Serve it at room temperature as is or warm it up and serve it beside a scoop of vanilla ice cream. 

You're welcome.

Peace, B.

You'll need the following ingredients for one 9X13 chocolate cake:

one box of chocolate cake mix*
one container of chocolate frosting
one bottle of chocolate syrup


*You'll need to prepare the cake mix according t0 the directions on the box. I used 3 eggs, 1 & 1/4 cups water, and 1/2 cup vegetable oil to prpare the cake mix I used.

Preheat oven to whatever temperature is on your box cake mix. (Mine was 350 degrees.)

Prepare cake mix according to directions on the box.

Pour into a 13 X 9 inch glass baking dish. 

My cake baked in 30 minutes.

Pull cake from oven, but don't let cool. Go ahead and poke holes in to the cake using a wooden skewer. Poke tons of holes in that sucker.

Now, pour that entire bottle of chocolate syrup over that cake. You read that right. Just squeeze and squeeze until no more is left in the bottle. 

Yep. The. Whole. Dang. Bottle.

Shift the pan back and forth and let the syrup soak into the cake. Pour off the excess syrup into a bowl and then, pour that syrup back over the cake to give that cake another chance to soak all that syrupy goodness.

Microwave that container of frosting for about a minute. Be sure to take off the plastic top and the foil seal before you do that. You'll be left with some pourable awesome-ness. Just give it a stir right quick. 

Pour the entire contents of the frosting container onto the top of that syrup saturated cake. You won't have to do much spreading, but be gentle. The cake is ooey AND gooey.

That's all there is to it, friends! I know, right... easy peasy, ooey gooey chocolate cake!

Thanks to my friend, Will, for sharing this recipe with me!

I recently picked up both of these fabulous books while thrifting in Athens, Georgia. (I scored them both for under two bucks!) I've been wanting them for a few months and  was happy to get them both on the same day. They've both been a bastion of information as I continue to make healthy choices and I wanted to share some of that goodness here with you, friends.

The book Eat This, Not That has a list of eight foods you should eat every day. They're all like super mega awesome fabulous foods that make for healthy(er) eating. I wanted to tell you ways I'm managing to get these foods into my diet without sacrificing yummy-ness. I highly recommend both of these books and will share more nuggets o' wisdom as I pull them from the books.

Peace, B.

spinach
Spinach is my favorite, thank goodness. I add it to everything including my smoothies. I get spinach sometimes twice a day when I have those smoothies in the mornings. I eat salads every day now and the greens are always spinach heavy. I add spinach to any entree that will hold it (pizza sauces, casseroles, soups, and on and on). I love it wilted as well and served with a little Parmesan, half and half, and garlic powder and it's just da bomb. Spinach helps build muscles (Popeye ain't lyin'!) and helps reduce the risk of heart disease and strokes.

yogurt
All of my smoothies contain yogurt. Even if I don't have a smoothie, I make sure I get at least a cup of this good-ness every dang day. because yogurt helps build up your immune system. (It has to have live, active cultures though.)  I've recently learned a trick from an OFM reader. I mix about a1/4 cup of plain yogurt in my tuna sometimes. I know that sounds gross, but trust me. It's delicious.

carrots
Half a cup a day of these babies makes for some healthy choices. I shred them in my salads and sprinkle them on my sammies, too. I try to stay away from eating them raw because I want a dressing for dipping. 

blueberries
Antioxidant rich blueberries are an incredible addition to my day. I mostly consume them in my smoothies, but I'll toss them on top of salads or eat them along with some walnuts for a snack. If they're fresh, I eat one cup. If they're frozen, I eat a half cup. 

oats
I know, I know, but oats have carbs. Calm down. They also contain a shit ton of fiber (see what I did there?), so the release of the sugars is slowed down. They're also a great source of protein. I eat homemade granola or oatmeal once a day and sometimes add oats to my smoothies. 

walnuts
I eat a few walnuts right after I work out, throw them on top of a salad, in my granola, or in a smoothie every day. Walnuts are like a super food- rich in omega-3s, protein, and polyphenols. That all sounds great, right? I just like the way they taste and am glad they're a healthy choice.

tomatoes
Tomatoes, fresh or processed, are great sources of lycopene. Drinking a glass of tomato juice a day would be good way to get all that loveliness in at one time, but I'm just not a fan. I try to eat some homemade tomato soup or sauce everyday. The book lists watermelon as a good substitute. I'm always down with some watermelon. Getting more tomatoes into my diet every day is a challenge for me.

black beans
I love me some black beans, but I just have to watch what I consume with them. I'm always tempted to eat tortillas or sour cream when I have soup or refried beans. All you need is a half cup a day, so I try to toss black beans in with my salads or make a homemade burrito. I also like making a dip (like hummus but with black beans) to eat with bagel crisps or melba toast.

If you're following my journey over on Mother Blogger, you know I'm making healthy choices now. Part of making healthy choices is learning some new tricks. I've always been a fan of smoothies, but I kicked it up a notch with my all my new mad nutrition skillz. The following are smoothies I like bunches. You can Google smoothie recipe ideas and get a shit ton of ideas. I've been inspired by the work of many other very cool people.

The thing about smoothies is you just have to be willing to play around with what you have on hand and what you like. This is what I like, but change it up if you want. It's all about you, boo-boo.

Peace, B.

Green Goddess Smoothie
My favorite smoothie so far and the one I go back to again and again.

Add the following to your blender:

a handful of spinach leaves
1/2 cup (4 ounces) of low fat yogurt*
(I've tried strawberry, blueberry, and peach so far!)
about 1/2 cup of skim milk
a banana
1/2 teaspoon vanilla extract
1 tablespoon ground flaxseed
1 tablespoon wheat germ
1 cup ice cubes

Give everything a whirl until it's all smoothie-like goodness.

*I keep my yogurt frozen because I get it in bulk via my co-op. This is awesome-ness for making smoothies. I just cut it out of the container and drop it in the blender.

Blueberry Muffin Smoothie

Add the following to your blender:

1/2 cup (4 ounces) low fat blueberry yogurt
1/2 cup blueberries (fresh or frozen)
1/2 cup rolled oats
about 1/2 cup skim milk
1/2 teaspoon vanilla
1/2 ground cinnamon
1 tablespoon ground flaxseed
1 tablespoon wheat germ
1 cup ice cubes

Give everything a whirl until it's all smoothie-like goodness.

Pumpkin Pie Smoothie

Add the following to your blender:

1/2 cup pumpkin puree
1 banana
1/2 cup (4 ounces) low fat vanilla yogurt*
about 1/2 cup skim milk
1/2 teaspoon vanilla
1 tablespoon flaxseed meal
1 tablespoon wheat germ
1/2 teaspoon pumpkin spice
1 cup ice cubes

Give everything a whirl until it's all  smoothie-like goodness.

*If you can get low fat pumpkin yogurt, use it. It's yummy.

I'm in love with this paper city. The whole thing fits in an Altoid tin. How adorable is that? I also saw links for other free downloads on the website. Have fun exploring, friends. I'mma get busy printing this fun-ness. Peace, B.

I found this great website called Stilettos and Legos today. Always good to find another faboo blogger. She has recipes for two yummy looking slushies- a strawberry-banana and an orange dream. Can't wait to give them a whirl. Peace, B.

I am in love, love, love with this simple recipe for Sweetheart Pies. This blogger makes the pies with cherry and ricotta cheese, but I'm thinking strawberries and cream cheese. Yummy, yummy! Peace, B.