Riviera Maya - Playa del Carmen

Arriving at your destination is great, but traveling there can be quite the drag...

many people battle getting sick, hungry, and stressed while traveling

to help combat this I come well prepared with healthy food that not only helps me stay bug-free while vacationing but also saves me money as I don't have to purchase sub-par airport food

food list:

homemade turkey jerky

Kind, Cliff and Odwalla bars

dried fruit

almonds

chocolate bites for my sweet tooth

protein powder

and.....

my breakfast pack:

steal cut oats, raisins, honey, protein, PB, multi-vitamin

don't get me wrong though....I love checking out the local fare...

La Buena Vida was right on the beach in Akumal

you could even eat and drink in these sketchy, but cool treehouses

we opted for the "ground-level" table

lots of ceviche

and guac!

fish tacos are a fan favorite

our first night in Playa at a very authentic eatery. It was literally right on the sidewalk

we could not figure out what this was, turns out it is a giant hanging thing of meat...kinda looks like a bee hive

We did do other things besides enjoy cervezas (well not me) and guacamole....

here are some of the highlights

Jeremy and I and Kelli and Mike

Playn' and relaxn' by the pool

J tried his hand at these giant water balls

it gave us a good laugh

work it boys

We headed to Cozumel for a day trip

and rented scooters to make our way around the island

does this remind anyone else of "Dumb & Dumber"

the scooters allowed us to see some less populated and beautiful places

however, about 15 minutes till we got back to town Mike's scooter gave a startling pop and died....

notice Mike pushing his scooter as J joyfully rides away

waiting & waiting for a ride

maybe if I flash my baby bump that will speed things along

maybe we should have gone with one of these

trying on some of the local attire

Catamaran ride and snorkeling

we stopped at a beach for burgers and got to play on all these fun water toys!

the Cozumel Ironman just happened to be the previous weekend...J was in heaven. We even ran into people we knew from Des Moines!

J spent the entire afternoon building his beach front property

where's the nursery?

Tulum beach with Mayan ruins in background

Dive shop, pool....where else would you need to go!?

Akumal beach

Sunrise on our last morning

Hey....let go!

do we look like movie stars!?

now we're back in 10 degree weather and snow...at least it feels like Christmas!

Until next time...

look good, feel good, be good

http://www.saraconsulting.com/

'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/