'Tis the Season...

For cookies!
So this isn't exactly a "healthy" recipe post, but it is a yummy one!
Sunday I got into the baking mode and set out to share some holiday spirit by whipping up J and I's favorite Christmas cookies.
A key to keeping your health in check....sharing with others!

Aunt Pam's Gingersnap Cookies
Ingredients:
2 C flour - I used about 1/2 white whole wheat flour
1 T ground ginger
fresh grated ginger is the secret ingredient, I added about 1 tsp - may add more next time for a stronger flavor
2 tsp soda
1 tsp cinnamon
1/4 c molasses
1/2 tsp salt
3/4 c butter
1 c sugar
1 egg
sugar for bowl
Instructions:
Measure flour, ginger, soda, cinnamon, and salt into sifter. Cream butter until soft and gradually add sugar. Beat in egg and molasses. Sift dry ingredients over creamed mixture, blend well. Form mixture unto balls and roll in granulated sugar. Place on uncreased cookie sheet 2 inches apart. Bake at 350F 12-15 minutes or until they are slightly browned, rounded, and cracked on top. Cool thoroughly before storing.

Benefits of ginger:
Ginger aids in relieving nausea...these would have been great about 5 months ago when I was going through first trimester queasiness.
Ginger also has an anti-inflammatory effect and aids in muscle recovery......your excuse for having a cookie post workout.

Peanut Butter Chocolate Chip Cookies
Ingredients:
1 3/4 c. flour - I used about 1/2 white whole wheat flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter - I tend to use slightly more (maybe 1/4c) to make moister cookies
1 egg
2 tbsp. skim milk
1 tsp. vanilla
Instructions:
Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 8 minutes. Top with chocolate kiss immediately upon removal from oven. Place in hot oven for 2 more minutes (don't forget about them!!!) This helps glue the kiss to the cookie.

What's your favorite holiday cookie?

Until next time....
spread some JOY
and look good, feel good, do good...
http://www.sarabconsulting.com/

Baby S Update - Week 30

Week 30!

I can't even believe it. As I pace around the house, cleaning out closets, vacuuming floors, cooking up a storm......J asks me "do you want me to grab some twigs for you at the store so you can build your nest?" Yes, I think the nesting has begun.

Week 24 and Week 28
As you can see, I officially have a "baby bump." We took advantage of this while on our "babymoon" to Playa del Carmen and had some professional bump pics taken. We are a sucker for good photography so couldn't resist.

The baby moves a bunch and situates its self in weird position, like this morning at week 28 where it seemed to borough its whole body below my belly button.

J and I love feeling movements and try to guess if it's a foot, head, butt, or back.

7 Months

J and I wanted to capture this very special time of our lives through beautiful photography.
I am so thankful to be pregnant and I feel fabulous. I never thought having a tummy this big would make me so proud. I have enjoyed keeping healthy while expecting and therefore wanted to celebrate it.
The body is a magnificent thing God has blessed us with....he gave us one and only one.

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Tomato-Vegetable Bisque

Another fan favorite this time of year is my
Tomato-Vegetable Bisque
Warm up your soul on these frigid 11 degree days with this healthy, scrumptious soup.
I like to make big batches and freeze so I can pull out of the freezer at any time.

Ingredients:
2 T olive oil
1 medium-sized onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium parsnips, peeled and cut into coins
1 head celery diced
1/2 dried oregano
1/2 tsp black pepper
2 can (28 oz each) diced tomatoes, drained
4 cups Watkins chicken broth (or veggie broth)
2/3 C skim evaporated milk
parsley for decor
Instructions:
Heat oil in large pot over medium heat. Add onion and cook 6 minutes. Stir carrots, parsnips, celery, oregano and pepper. Cook an additional 3 minutes.
Add drained tomatoes and 2 cups broth. Increase heat to medium-high and partially cover pot.
Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until vegetables are cooked.
Ladle half of mixture into a blender; carefully puree. While blending, add 1 C of the remaining broth. OR use hand held belnder to puree right in the pot...less mess.


Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/

Cranberry-Spinach Stuffed Chicken

this is one of J and I's favorite entrees, click here to see the first time I made it
Cranberry-Spinach Stuffed Chicken

Ingredients:
2 tsp olive oil, divided
4 medium shallots, minced
1/3 cup unsweetened dried cranberries
4 cups baby spinach, packed
4 T toasted pine nuts
2 tsp fresh sage, chopped
sea salt, to taste
1/4 t ground pepper, divided
4 4oz boneless, skinless chicken breasts
juice 1/2 lemon
preheat oven to 400F
Instructions:
Heat 1 t oil in a saute pan over medium high heat. Add shallots and saute until softened, stirring frequently for about 2 minutes. Add cranberries and figs and continue to cook for one minute, stirring frequently. Add spinach to pan, stir well and cook until wilted, about 1 min. Stir in pine nuts and sage, season with salt and pepper, and pour stuffing into a mixing bowl lined with a paper towel to drain excess liquid. Set aside and allow to cool at room temperature.

Lay 1 chicken breast horizontally on a cutting board. starting at the thickest side of the breast, hold a sharp knife parallel to the work surface and slice breast horizontally about 3/4 of the way through, then open up breast like a book.

Place sliced breast opened-faced and flat between 2 pieces of plastic wrap and gently pound to 1/2 inch thickness with flat side of meat mallet or rolling pin. remove plastic wrap and repeat process with remaining 3 breasts. Divide stuffing evenly among 4 breasts, placing stuffing lengthwise along bottom edge of each breast. Carefully roll up the chicken breast tightly (like making a sandwich wrap) May need to secure with toothpicks.

Place stuffed chicken, seam side down, onto parchment lined or greased pan. In small bowl, whisk together lemon juice, remaining olive oil and salt and pepper. Brush over chicken.

Place pan in oven and roast for about 20-30 minutes or until chicken is fully cooked and stuffing is heated throughout. Times vary on oven.

Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/

Sloppy Joes

As I took in 86 degree weather, palm trees, and sun just two days ago in Riviara Maya I had a brief moment that I was excited to come home and get in the Christmas spirit. Now, I look out my office window to 19 degrees and big puffy snowflakes. hmmm, not so sure this is what I had in mind.

Either way, I am home and back to healthified recipes....
I will be sure to share photos of the babymoon soon, J and I splurged and had a professional photoshoot on the beach with a fabulous photographer who captured beautiful photos of the baby bump in paradise :)

Sloppy Joes
looking for a quick, delicious, and sloppy meal tonight!?

This is as easy as it gets....
1 lb lean ground beef - prefer grassfed, if you double try 1 lb ground turkey breast
half onion
half green bell pepper
ketchup
mustard
garlic powder
Worcheshire sauce
small amount of honey
mustard
ketchup
saute till flavors are mixed
no measurements, just cook to taste :)
Enjoy on a sandwich thin, sprouted grain bun, or whole wheat piece of bread.

Until next time...
look good, feel good, do good
www.sarabconsulting.com

Crossfit Des Moines Chili Cook Off

Crossfit Des Moines held a chili cook-off at fellow crossfitters Susan's beautiful home Saturday.
The competition and the chili was hot hot hot!

Chili galore...white, red, vegetarian, bison, beef.....

here are a few of the wonderful recipes
Blue Ribbon Chili

by Kelly Heffron
Ingredients:
1 lb. lean ground beef
1 lb. sausage
¾ C. chopped onion
½ C. chopped green bell peppers
1 large garlic clove, pressed
2 – 14 ½ ounce cans stewed tomatoes
1 – 15 ½ ounce cans tomato sauce
1 tablespoons chili powder
1 teaspoons ground cumin
1 tablespoons dried parsley
2 teaspoons salt
1 teaspoons pepper
1 – 15 ounce can chili beans, undrained
Instructions:
Brown hamburger. Add onions, green peppers, and garlic; continue cooking until the meat is well-browned. Remove skillet from heat. When the skillet cools, slightly, add the stewed tomatoes and tomato sauce; stir until the skillet is deglazed. Add the chili powder, cumin, parsley, salt, and pepper; stir to combine. Cover and simmer the mixture slowly for 1 hour. Add the chili beans; simmer, uncovered, an additional ½ hour.

CHECKERBOARD CHILI
From: Sherry Ellingson

Ingredients:
8 skinless, boneless chicken, halved and cut into 1 inch pieces. (I pre-cooked in chicken in crock pot and then shred it)
1 red pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
3 Tbsp olive oil
4 Tbsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 (15oz.) can black beans, rinsed and drained
1 (15 oz.) can white kidney beans, rinsed and drained
1 (28 oz.) can tomatoes, crushed
1 can beer
1 (10 oz.) bag of shredded cheddar cheese
Instructions:
Saute chicken, red pepper, onion, and garlic in oil in a soup pot about 5 minutes or until chicken is just cooked. Add chili powder, salt, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes with juice and beer. Bring to a boil. Simmer 45 minutes, uncovered, stirring frequently. Reduce heat to lowest setting. Stir in cheese. Serve when cheese is thoroughly melted. Serves 10 - 12.

all the fixins to make a mean chili dish

Katie Claeys Chili was quite the contender

from the kitchen of her dad, Roger Fiscus

Ingredients:
2 lbs burger
2 cans of kidney beans (I usually do one light and one dark; low sodium)
1 qt. of tomatoes (my parents always froze tomatoes growing up, so that's what he uses. I usually buy two cans of no-salt added diced tomatoes)
onion
1/2 green pepper
1/2 red pepper
1 c. ketchup
1 c. water
2 T. cumin
1/2 c. celery
2 T. lemon juice
1 T. brown sugar
1 T. Worcestershire
1 t. Accent
1/2 t. vinegar
1/2 t. dry mustard
2 T. chili powder
crushed red pepper (I'm pretty liberal with this and the chili powder)
Instructions:
Brown burger with diced up onion, red pepper, green pepper, and celery. Drain fat/juices. Add everything but beans. Let simmer; stir often. Add beans last hour. I've done it on the stove top and in a crock pot- both are fine. It freezes well!
White Chickin Chili

although I made this recipe, props go to my pal Robin

Ingredients:
1 pound Northern beans (canned - rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken - usually makes 4 cups - but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste
Instructions:
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.

of course there were yummy desserts to share

picture from Paula Dean's site...thanks Paula!

Beverly enlightened our taste buds with this Paula Dean recipe:

Pumpkin Gooey Bars

enjoy this dessert while keeping in mind, "all things in moderation" :)

these almonds were so incredibly good....great way to add a little spice to your life

Black Peppered-Sugared Almonds
By Jill Oxberger

Ingredients:
1 lb raw almonds
1/4 c packed brown sugar
2 tsp minced garlic
2 tsp course ground black pepper
1 tsp sea salt
1 egg white
1 tsp water

Instructions:
Mix sugar and spices in a bowl large enough to hold the almonds and mixture. Whisk the egg white in a separate bowl large enough for the almonds too, then add the water to the whipped egg white then whip again until it's frothy. Coat the almonds in the egg white mixture then drain the excess if necessary. Dump the almonds into the sugar/spices mixture and stir them to coat evenly.
Line a large baking sheet or jelly roll pan with foil, then spray the foil with a non stick Pam type coating. Spread the almonds on the pan in a single layer. Bake at 250 degrees for an hour and you can stir them during that time, but I usually don't. Once out of the oven scrap them off the foil a bit to keep from sticking and let them cool.

Good times with good people!

Thanks for sharing your recipes everyone!

Have a Happy & Healthy Thanksgiving!

Until next time...
look good, feel good, do good

http://www.sarabconsulting.com/

Baked Deep-Dish Butternut Squash

Turkey, stuffing, pumpkin pie...oh my!
For those who have no idea what they will be bringing to the Thanksgiving feast....I am here to solve that mystery with this delicious recipe.....
Baked Deep-Dish Butternut Squash
with pears
from Eat Clean Cookbook
I always like to volunteering to serve a dish that I know can be made healthy but far to often is smothered in sugar or butter.
You all know what I am talking about here......marshmallows a top otherwise healthy golden brown sweet potatoes.

Ingredients:
8 c butternut squash cubes (about 2 squashes)
3 stalks celery, trimmed and cut into chunks
2 yellow onions, peeled and coarsely chopped (I only used 1 for J)
4 T olive oil, divided
1 tsp dried thyme
1 apple, peeled, cored, and cut into chunks
2 firm pears, peeled, cored and cut into chunks
3 egg whites + 1 whole egg, well beaten
3 T whole grain flour
2 T sweetener (I used evaporated cane sugar, you can opt for brown sugar, honey, agave nectar)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp sea salt
pinch of freshly ground black pepper
2-3 Ts apple butter (I used my mom's homemade thick apple sauce)
1/4 c ground pecans
2 c whole grain bread crumbs
honey

Instructions:
Preheat oven to 375F. Spray large casserole dish with olive oil cooking spray. Prepare a large roasting dish (maybe two) by lining with parchment paper (optional) otherwise spray.
In large mixing bowl combine squash, celery and onion. Add three tablespoons of the olive oil along with the thyme and toss to mix.
Distribute this mixture evenly between the roasting pans. Bake in a hot oven for 30 minutes. Remove from oven and give the vegetables a flip so they brown on both sides. Add chopped apple and pear and return to oven to bake for another 12 minutes. Remove from oven and let cool.
Place the cooled, roasted squash and fruit mixture in food processor. Process until smooth, may need to do in batches.
Transfer puree to a large mixing bowl and add eggs. Mix well. Set aside.
In small mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, salt and black pepper. Add to squash/apple/egg mixture. Combine well. Pour into a prepared casserole dish. Set aside.
In another small bowl combine apple butter, pecans, and breadcrumbs. Mix well until mixture resembles coarse meal. Sprinkle in an even layer over casserole.
I drizzled some of my brother's harvested honey over top for an extra treat for your tastebuds. Bake in hot oven for 30 minutes. Keep an eye on dish during last few minutes of baking so as not to over brown. Serve hot and enjoy hearing all the mmmmm's!

Let me know what your family and friend think....I would love to hear!
Have a Happy Thanksgiving!


Sara B News: Lose 10lbs by Christmas! 24 Day Challenge informational meeting tonight at 7pm in Waukee . Contact me for details!


Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/