Go-to Egg Dish

I have posted my egg dish recipe before and will continue to do so as every time I make it it’s always a hit. 
The best part about this dish….it’s loaded with lean meat, healthy veggies, and easy to make. 

Turkey & Veggie Egg Dish
Ingredients:
4-5 whole wheat bread slices, cubed
1 bag of 2% cheddar cheese
1 lb ground turkey breast
1 T Penzeys Spice’s Breakfast Sausage seasoning
1 bell pepper, chopped
handful of mushrooms
couple handfuls of spinach (I made it for my sister’s shower with kale from my brother’s garden)
half a handful of broccoli
(variety of veggies is optional, remember…..more veggies = the more liquid in the dish = longer cooking time….so this is the only time I will say don’t over do it)
12 omega 3 eggs
4 C skim milk
2 tsp dry mustard
Instructions:
Season turkey breast with breakfast sausage seasoning and brown in pan.
While turkey is cooking, layer whole wheat bread cubes in greased 9X13 baking dish. Layer cheese over bread and chopped veggies over cheese. Add cooked turkey to dish, spread evenly over top. Whisk together eggs and milk, add 2 tsp dry mustard. Pour into baking dish. Place foil over top and let sit overnight. Bake at 350F for about 1 hour and 15 minutes.  If middle is not set reduce heat to 325F and continue to cook for 15-30 minutes more. Let stand for a few minutes before serving as it continues to solidify. 

Happy 4th of July! 

Until next time…
look good, feel good, do good
Sara B.

People Mag…you made me mad

Ok, here I am on my soapbox 🙂  I promise to get off after I get this off my chest.  I was reading the recent issue of People Magazine (getting my gossip mag fix) when I came across an article about celebs getting their bodies back after babies.  There are mentions on how fast one needed to be red carpet ready and ate this, didn’t eat this, etc etc.  The race is on to get those figures back in business. 

Heck, Jessica Simpson signed a reportedly 3 million dollar deal with Watch Watchers to drop the weight.  I imagine with a deal like that she feels the pressure. Unfortunately, mama’s reading the magazine feel the pressure too and dieting is often their first thought after giving birth.  
One celeb, January Jones, mentions that nursing helped whittle her waistline back in shape. Wahooo!  The truth is breastfeeding is one of the most effective ways to look great and lose weight post baby.  One, it helps contract your uterus back to normal size and two it burns upwards to 500 calories/day!  I know several women who with nursing got back to their pre-pregnacy weight in a respectable timeframe and many, including myself, actually ended up weighing less than when they got pregnant!
The kicker….NO DIETING in the first 6 weeks post birth!!! 
Your body needs every calorie it can spare to produce milk for your baby.  It is not the time to start fretting about cutting/counting calories. So don’t jump on the latest diet craze or get hung up on what the celebs did.  Just listen to your body!  Kind of like when you were pregnant….eat healthy and sensibly and it’ll all be alright. 
Awwww…that’s better.

To see a past blog on the benefits of breastfeeding…. click here

Until next time…
look good, feel good, do good
Sara B.

Chickpea Cookie Dough!?

You got it! Another deceptive yet nutritious and delicious dessert for you to whip up for your family tonight!  Similar to my black bean brownies, this recipe uses beans as its creamy base.

Chickpea Cookie Dough

recipe adapted from http://www.greenshakesandgiggles.com/
Ingredients:
1/2 cups chickpeas (1 can, drained)
heaping 1/8 teaspoon sea salt
1/8 teaspoon baking soda (a bit more)
1 Tablespoon + 1 teaspoon pure Watkins vanilla extract
up to 1/4 cup nut butter
1 and 1/4 cup pitted dates, soaked
1/3 cup chocolate chips or dark chocolate chips
2 Tablespoons oats
few drops of stevia
Milk or nondairy milk as needed to thin (a few T at the most)
Instructions:
In a bowl, cover the dates with 1/2 cup water.  Let this sit for several hours (the original recipe says 8 but you can get away with 2-3).  Add all ingredients (including the date water), except chocolate chips, to a blender or food processor and blend until smooth.  Refrigerate for 20-30 minutes and then stir in chocolate chips.

Serve as a dessert dip (with apple slices, animal crackers, etc) or pudding, mix into oatmeal, stuff into cupcakes or top pancakes with it.  Remember it is a dessert so don’t eat all the batter at once 🙂  The taste is similiar to a cough flavored Larabar!

Untill next time…
look good, feel good, do good
Sara B.

Baby Brown Shower & BabyS2 Update


My sister, Kelli, and I are having the fun experience of being pregnant together.  She is expecting her first baby (girl) in July.  Here we are at week 30 & 34 (and no, we didn’t plan our outfits for this pic 🙂

This past weekend our pal Rachel & I threw Kelli a shower.  Not too girly and kept it classy….totally Kelli’s style.

The food was soo delish!  On the menu: fresh fruit, my go to egg dish (I’ll post again soon), Rachel’s ice cream cups & banana walnut bread, and Marie’s raspberry Greek yogurt pie.

and of course, cakepops!  I am so proud of the lovely cakepop stand I made….with no help from Pinterest 😉  The vanilla cakepops came from D’lish D’serts.

Next up on the baby updates….The 3, I mean 4 of us headed to Puerto Rico for another prebaby get-a-way at week 28/29.

This time we took Trey and he LOVED his first splash in the ocean! 

He made sure to use all his senses while exploring the beach.

Family photo!
Some of our favorite places to eat while in San Juan…Mi Madres for Mexican and Tora Salao for tapas.

Other Baby S2 posts: Week 21 & Announcement

Until next time…
look good, feel good, do good
Sara B.

Stuffed Portobello Caps


Stuffed Portobello Caps w/ Chicken & Parmesan
recipe adapted from Clean Eating Magazine
Ingredients:
olive oil spray
8 chicken breasts
1/2 C chopped red onion
4 egg whites or 2 whole eggs
1/4 C bread crumbs
3 T Parmesan cheese
2 T chopped fresh parsley
1 tsp dried tarragon (I did not have on hand so used paprika, cumin…whatever I got my hand on 🙂
1/4 tsp fresh ground black pepper
sea salt
8 Portobello mushroom caps
Instructions:
Preheat oven to 375F.  Mist a large baking sheet with olive oil and arrange chicken breast on sheet.  Bake until chicken is cooked through, about 30 minutes.  Set aside to cool.  Keep oven at 375F.  With a fork, shred meat into 2 inch pieces.  In a large bowl. combine chicken, onion, eggs, bread crumbs, cheese, and spices.  Mix well.  Arrange mushroom caps, stemmed, on baking sheet.  Spoon chicken mixture into caps, dividing evenly.  Bake for 15 to 20 minutes, until chicken mixture is golden brown and mushrooms soften. 

Saturday we cheered on my Dad and J’s sister at the Dam to Dam 5k. 

My Dad reached his goal of sub 30 with a time of 29:04.  So proud!

Another congrats to may parents for celebrating their 40th Wedding Anniversary Sunday!  Thank you for showing us all what lasting love looks like! 

Until next time…
look good, feel good, do good
Sara B.

Bacon, Lettuce, Tomato

Summer = BLT’s!  As a kid I remember preparing BLT’s for the six of us by layring piles of toast with mayo, lettuce, bacon, and the key Summer ingredient…. fresh tomatoes from the garden!

Today I put a little twist on the traditial bacon, lettuce, tomato. 
Bacon = turkey bacon from Trader Joes (nitrate free, antibiotic free & sooo tasty!)
Lettuce = Romaine or homegrown compliments of my parents garden
Tomato = if you have forgotten how a real, juicy, red tomatoe is suppose to taste, head to your local farmer’s market ASAP!
Avocado = secret ingredient! 
Mayo = olive oil mayo
Bread = toasted whole wheat bread (I usually like Ezekial sprouted grain but is a little hard to assemble a BLT with this)

Pair your BLT with slices of tomato, corn on the cob, watermelon, or strawberry salad…..
awwww, doesn’t say Summer much more than that meal!

Until next time…
look good, feel good, do good
Sara B.