Overnight Roast

By Celene Ann

It's still chilly where I live and when that happens, I lean towards my trusty crock pot to lend a helping hand.

Recently, I have been trying some new recipes with the classic roast. I have remembered roasts in my past being thick and dry, with stewed carrots and potatoes.

So naturally I was on the hunt for a good roast that was tender, melt in your mouth, and easy to shred up and slather with a good gravy on any side dish I choose.

Boy, did this recipe not fail. I decided on a dry rub of seasonings and let that meat sit in a little bit of chicken stock overnight.

End result: game changer. It was flavorful, it was tender. It was a winner. I would definitely suggest topping with some Panera mac n cheese or garlic mashed potatoes... the possibilities are endless.

Overnight Roast

1- 5lb rump roast of your choice

⅓ cup of chicken stock

2 TBSP steak seasoning

2 TBSP garlic herb seasoning

1 TBSP salt

½ TBDP pepper

4 cloves of garlic whole

Instructions:

Night before you cook the roast rump it with the dry seasonings and place in the Crock-Pot inner bowl. Add the cloves of garlic, and pour the chicken stock around the rump. If your bowl doesn't come out of the Crock-Pot, place in a large Ziploc bag with the cloves of garlic. Wait on the chicken stock.

In the morning set the Crock-Pot or Ziploc bag out for a few minutes and then place in the Crock-Pot machine.

Cook low and slow for about 6-8 hours until your rump roast is fork tender.  Serve with any side dish you would like.

*I love to shred up the roast in the crock pot with a fork, and let it stew in the juices 30 minutes before serving. That lets the roast soak up more of that juice.

Celene Ann

Great Grandmother's Snack Crackers

By Celene Ann

I remember during Christmas as a child excited for the goodie bags my great grandmother would give us. It would be brimming with delicious cookies, like Ritz with peanut butter dipped in chocolate. However, if I wanted something easy to snack and savory, this was always on the table or in a bowl being devoured.

It's a simple recipe and I have turned to it multiple times for a different alternative for snacks. It's light, flavorful and helps in a pinch.

Image provided by Celene Ann

Snack Crackers

2 packages of oyster crackers

1 packet of dry ranch dressing packet

1 cup of oil, I use canola

Instructions:

Take the dry ranch dressing packet and the oil and mix it up in a small bowl. I have used my glass measuring cup.

Pour the oyster crackers in a large mixing bowl, proceed to drizzle the ranch dressing mix over the crackers. Stir the crackers around until evenly coated.

Preheat the oven to 200 F. Once it is preheated turn it off. Place your crackers on a baking sheet and spread out. Place in the oven for 10 minutes.

Remove and let cool. Store in a sealed container for 5 days.

Celene Ann

Chicken Gnocchi Soup

By Celene Ann 

If you have ever been to Olive Garden, you know there soups are quite delicious. I happened up their Chicken Gnocchi Soup while I was pregnant with my second child. I had never tried their soups before, and wasn’t much of a fan of ordering soups from restaurants. Somehow I was charmed into trying it, completely based off my mom’s urging for me to eat something besides donuts.

I have to admit, I am tickled pink she did. The soup is light, it’s hearty from the gnocchi and flavorful as well. My version is slightly different than the original with a few different ingredients and a choice to add some heavy cream to give some richness. I opted to spice it up with two packages, one flavored and one not. It’s impactful and perfect for these wintery Midwestern days when the temperatures are minus 30 with the wind chill.

It feeds a plentiful amount of people, which is great for entertaining, or if you want to treat yourself with a well stocked freezer of premade soups to warm on the stove anytime you like. This is a favorite in my family.

Chicken Gnocchi Soup

Serves: 8-10

Ingredients

2 lbs- chicken breasts, cooked

16 oz- plain gnocchi

16 oz- basil gnocchi

4- peeled carrots, diced into rounds

3 to 4- cloves of garlic, minced

1 pkg- baby spinach

¼ cup- flour

¼ cup- grated Parmesan

4 Tbsp- butter

1 Tbsp- olive oil

1 cup- milk

1 cup- heavy cream

6 cups- chicken stock

Handful of Mrs. Dash garlic and herb seasoning

Salt and pepper to taste

1. Prep your chicken. I opted to roast my chicken breasts in the oven at 400 F for about 30-35 minutes. The internal temperature should reach 165. I seasoned the chicken with a bit of salt and pepper, olive oil and garlic and herb seasoning. You can add any seasonings you would like.

2. While the chicken is roasting, prepare a big pot with the butter and olive oil. Dice up your carrots and garlic. Add them into the butter and oil mixture and let cook for about 2 minutes. Slowly add in your flour, constantly stirring it. Cook for another two minutes.

3. Slowly add your chicken stock to the mixture, stirring as you do so. I found that room temperature chicken stock worked best. Let the mixture come to a simmer, and allow to thicken. This took about 10-15 minutes. Add salt and pepper, some garlic and herb seasoning as well.

4. Once the soup starts to thicken add in your milk and cream. Let that simmer and thicken as well, stirring occasionally. Add the grated Parmesan.

5. Once the soup starts to thicken I like to add in my packages of gnocchi to the soup. I don’t cook them in a separate pan. The gnocchi soaks up the goodness of the soup and becomes more flavorful.

6. Once the chicken is cooked, diced it up and add to the soup. Add in your baby spinach, mix into the soup and let it wilt down. Serve immediately with some thick slices of bread.

Celene Ann

By Celene Ann

I am learning to embrace the heat of summer. We had a pleasant watery spring, with muddy puddles and dark green lawns. Now that we have the sweltering heat upon us, my appetite for hot meals has dwindled some.

However, my love for pasta is never ending. Give me a rich creamy sauce and some sauteed vegetables and I will be in heaven. I wanted to keep this recipe on the lightish side for the summer. I wanted something that was going to be filling, but not to the point of feeling sluggish.

I had a little guy home sick with the allergies-turned-into-cold symptoms and he missed his second day of camp. This meal is one of his favorites, a pasta lover like me, and so it was a win for the books and the belly.

So without further ado, I present you with our lovely dish.

Credit: Celene Ann

Mushroom Spinach Broccoli Fettuccini

Serves: 3-5

Ingredients:

9 mushrooms, sliced

1 head of broccoli, chopped

3 handfuls of spinach, destemmed

4 bunches of dry noodles

1 ½ cups of heavy cream

½ cup of Parmesean

1 tsp of garlic seasoning

1 tsp of onion seasoning

Salt and pepper to taste

Directions:

1. Take a moment. Breathe.

2. Clean your mushrooms, broccoli and spinach. Slice your mushrooms. Dice the broccoli. De-stem the spinach.

3. Start a pot of boiling water. When it comes to a boil add salt to give the noodles flavor. Our fettuccini comes in round clusters. I love the brand Colavita. I would eye how much you would like for noodles as I had plenty of sauce leftover.

4. Start a frying pan or cast iron skillet with a bit of olive oil. Let it heat up and add your mushroom and broccoli first. Salt and pepper and let them cook for about 5 minutes. Occasionally stir.

5. Once your pasta is cooked fully, drain it and put the pot back on the stove. Add your heavy cream, Parmesean, and seasonings to it. Let it heat up and bubble a bit. Once the cheese is melted through, use the spoon method. Dip the back of a spoon into your sauce. If it coats it and doesn’t dribble off you are set to go.

6. Add the pasta to the sauce and stir together. Remove from heat.

7. I love to keep the pasta and sauce separate from the vegetables. We ladle our pasta on the plate and then garnish heavily or lightly with the vegetables.

8. Serve immediately.

P.S. This is great the day after. If you heat it up over the stove, add a bit of milk to thin it out and bring back that sauce vibe.

Celene Ann

Three Cheese Potato Au Gratin

By Celene Ann

I come from a long line of bakers and makers. My great grandmother used to take a recipe and alter it depending on what she had on hand. I remember my grandmother sharing that same skill. You could always taste the “love”, because when they used their hands, magic happened.

I still believe there is magic in how people cook. No one cook is the same, or shares the same style. My mom would tell you she is no way like my great grandmother. Even if that were to be true, appearance wise, there is a bit of similar passed down flair that my mom has inherited in her baking and cooking.

This recipe has that magical flair to it. As simple as it sounds, the recipe is a perfect vessel for adding to it, but leaving it on it’s own is pure heaven. She shared this recipe with me on Mother’s Day, showing me how she made this simple yet fantastic dish. It’s quite easy to make, and very few ingredients!

3 Cheese Potato Au Gratin

Serves 6-10

Ingredients

5 lbs of potatoes, washed and peeled

1 cup of heavy cream

1 cup of milk

1 pkg Mozzarella pearls

11/2 cups Havarti Cheese

1 cup Grated Parmesan

½ stick of Butter

Salt and Pepper

2 cloves of Grated garlic

Instructions:

1. Slice the peeled potatoes. We used an attachment on a food processor to slice them. They should be thin so they lay nicely and cook evenly.

2. Bring the cream, milk  to a boil. Add in grated garlic as well as salt and pepper. Let it thicken then place off the heat and set aside.

3. Recommend taking a large baking dish and smearing butter and grated garlic around to coat the inside.

4. Start laying your first layer of potatoes. Add salt and pepper, followed by grated parmesan, shredded havarti, and mozzarella pearls. Finish off with dotting it with butter.

5. Repeat this process until you have used up all the potatoes.

6. Take your cream and milk mixture and pour it over all of the layers.

7. Pop it in a preheated 350 F degree oven for 40min to an 1hr. I recommend checking it at 40 minutes. The time is based off of your own oven’s way of cooking. Potatoes should be fork tender, and cheese bubbly.

Celene Ann

15 Inspirational Movie Quotes to Get You Through the Week

By Hannah Shlapak

I don’t know about you, but being in classes, working, and dealing with the other mundane everyday tasks Monday through Friday gets a bit tiring and tedious. It’s so easy to get frustrated, exhausted, that by the time we get home, all we want to do is eat junk food, crawl under the covers and watch Netflix for the rest of the evening. As a film student and someone who absolutely loves to watch movies, I can’t tell you how many times the above description is one of myself. However, with finals approaching quickly, lately I’ve been so busy that most of the time, I get home, skip the junk food and movies, and go straight to bed. Every now and then though, I do need a bit of a pick-me-up, and there are so many movies out there that inspire me and energize me to finish off my week strong. Here are just a few quotes from some very good films that I hope will encourage you just as much as they have me (or maybe serve as some good recommendations for your next movie night). Enjoy!

1. Star Wars: Episode V – The Empire Strikes Back:

“Do… or do not. There is no try.” - Yoda

2. It’s A Wonderful Life:

“Strange, isn't it? Each man's life touches so many other lives. When he isn't around he leaves an awful hole, doesn't he?” – Clarence

3. Into the Wild:

“When you want something in life, you just gotta reach out there and grab it.” – Chris McCandless

4. Up:

“Adventure is out there!” – Ellie 

5. Dead Poet’s Society:

 “No matter what anybody tells you, words and ideas can change the world.” – John Keating

6. The Secret Life of Walter Mitty:

 “To see the world, things dangerous to come to, to see behind walls, draw closer, to find each other, and to feel. That is the purpose of life.” – Walter Mitty

7. Interstellar (2014): 

“We've always defined ourselves by the ability to overcome the impossible. And we count these moments. These moments when we dare to aim higher, to break barriers, to reach for the stars, to make the unknown known. We count these moments as our proudest achievements. But we lost all that. Or perhaps we've just forgotten that we are still pioneers. And we've barely begun. And that our greatest accomplishments cannot be behind us, because our destiny lies above us.” - Cooper

8. Zootopia: 

“Life's a little bit messy. We all make mistakes. No matter what type of animal you are, change starts with you.” – Judy Hopps

9. Fantastic Mr. Fox: 

“We’re all different… But there’s something kind of fantastic about that, isn’t there?” – Mrs. Fox

10. Willy Wonka & the Chocolate Factory:

 “A little nonsense now and then is relished by the wisest men.” – Willy Wonka

11. Ferris Bueller’s Day Off: 

“Life moves pretty fast. If you don’t stop and look around once in a while, you might miss it.” – Ferris Bueller

12. Captain Fantastic: 

“If you assume that there is no hope, you guarantee that there will be no hope. If you assume that there is an instinct for freedom, that there are opportunities to change things, then there is a possibility that you can contribute to making a better world.” – Rellian 

13. About Time: 

“We're all traveling through time together, every day of our lives. All we can do is do our best to relish this remarkable ride.” – Tim 

14. The Lego Movie: 

“You are the most talented, most interesting, and most extraordinary person in the universe. And you are capable of amazing things.” – Emmet

15. Finding Nemo: 

“Just keep swimming.” – Dory 

Hannah Shlapak

By Celene Ann

I have been on the hunt for a new muffin, one that feels light and fluffy and hits that sweet spot. I came across an article on my newsfeed from Food52, and I have to say it was a game changer. I tried out the recipe and it seemed fairly straight forward which is a must with my family and for myself. Impactful flavors and a coating of butter and cinnamon and sugar was sensational.

I was able to do this with the little tikes “helping” out. Let’s say it was a bit messy but so worth the experience and extra time! You could bake these in advance (day before, if they last past a day) and store in an airtight container at room temp. Heat them up in the microwave and enjoy them like they popped right out of the oven.

Cinnamon Sugar Muffins

Ingredients:

⅓ c unsalted butter

½ c sugar

1large egg, at room temperature

1 ½ c all purpose flour

1 ½ tsps baking powder

½ tsp salt

¼ tsp nutmeg

¼ tsp allspice

1 pinch ground cloves

1 pinch ground ginger

1 tsp orange zest or you can use lemon as well

½ c whole milk, at room temperature

Cinnamon and sugar coating

6 Tbsp of butter, melted in a saucepan

½ c of white sugar

1tsp of cinnamon

- In a pan, melt the 1/3 cup butter on medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.

-Preheat your oven to 350F. Grease a 12 cup muffin tin.

-Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together for 5 minutes. It should be light in color, and fluffy.

-In a separate bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the mixture, alternating with the milk and beating until fully.

-Divide the batter evenly into the cups of the muffin tin. I use a small ice cream scooper to measure it out. Pop into the oven and bake until golden brown, about 20-25 minutes.

-While they are heating up in the oven, melt the butter for the cinnamon sugar coating in a pan. Combine the sugar and cinnamon in a bowl. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin. Let them cool for about 2 minutes so they are easier to handle.

-One by one, roll the puffs in the butter  then roll it in the cinnamon sugar. Transfer it to some a cooling slab, I just used a large cutting board to let them chill. Then serve immediately, or seal in an airtight container.

Gnocchi Alfredo with Sautéed Mushrooms, Broccoli and Spinach

by Celene Ann

This recipe was a totally game changer for my family. Many of us (well most of us) eat meat, and since I have been trying to lessen the quantity we eat, recipes have been a challenge.

We had been bustling about on a normal weekday. Realizing we were nearing a lunch break, I opened the pantry to grab noodles. Lo and behold--there were none to be found. Just a package of gnocchi. So I rambled through the fridge, grabbing a variety of leftover vegetables from previous meals, and some herbs.

I set to make the alfredo sauce, figuring I could still go for that family classic and just alternate with vegetables and gnocchi.

Let me tell you, it was heavenly. The pillowy bites of the gnocchi, to the warmth and nutty flavors of sauteed vegetables mingling in a cream sauce! Dynamite! We were quite pleased, and added it to our recipe book for further use. Also, it is quite a filling dish thanks to the gnocchi.

Gnocchi Alfredo with Sauteed Mushrooms, Broccoli, and Spinach

Yields: 2-4

Ingredients

1 package of Gnocchi (small or large)

5 button mushrooms

Large handful of Broccoli

3 handfuls of Spinach

3 TBSP of butter

2 gloves of garlic

Salt and Pepper

Alfredo Sauce

1 ½ cups of heavy cream

½ grated Parmesean

A handful of chopped Parsley

A dash of garlic powder

Salt and pepper to taste
 

1. Take a pot of water and boil it, adding salt to it.

2. While waiting on the water, clean mushrooms with a damp paper towel and slice them. Wash out your broccoli and dice up to bite size bits. Grab a pan and heat it up on medium adding the pad of butter to it. Chop up the glove of garlic and add it to the butter. Once you can start to smell the garlic add in the mushrooms and Broccoli. Let them marinate in the butter for a good 5 minutes before you add the spinach. Don’t fret about the amount of spinach you will have in your pan. They will start to wilt and wrap around your ingredients, no longer hogging the whole entire pan. Let them sit on low for a good 3 minutes, salt and pepper.

3. When the water is at a boil, add the Gnocchi and follow directions on the package. The Gnocchi should start bubbling to the surface which is your sign they are cooked. Drain them in the colander and let them chill together.

4. Take the pot you used to cook the gnocchi and pour in the heavy cream. Let it start to come to a simmer, add in the grated Parmesan, garlic powder, salt and pepper. Let the sauce thicken slightly before adding the parsley.

5. Once the sauce has married together, dump the gnocchi and vegetables into the mix. Stir until all our coated. Serve immediately topping it with extra Parmesan if you so desire.

Mom's Potato Salad

Years ago, my mom made this amazing salad in the hot summers in South Dakota. I was always leary of potato salad because usually it consisted of long strips of onion, and I was never game for that. However, my mom, being the clever woman she was, knew how to capture the crunch from the onions in the potato salad with some good alternatives. Drum roll for the stars of the crunch: radish and celery.

This salad has been an endless side dish that gets eaten up quickly. It can be served cooled, or right after it is made with the warmth of the potatoes marinated in the creamy sauce. There is a thing to be said about momma knows best. This recipe for sure will pass the test.

So without further ado, let’s get right into that recipe:

Mom’s Potato Salad

Serves 4-8 people

Ingredients:

6 large potatoes; washed, peeled and diced to bite size bits

6 radishes

2 large stalks of celery

6-8 eggs (depending on your preference)

Pinch of sat for the water

Sauce:

1 ½ cups of mayo

1 ½  tsp ground mustard

1 ½  tsp of Mrs. Dash Onion & Herb Spice

1 ½  tsp Paprika

Salt

Directions:

1. After you wash, peel, and dice the potatoes, place those buddies in a pot. Fill up with water just enough to cover them like a nice bath adding the eggs in it as well. Let the water get to a boil, turn down to medium heat and cover until the potatoes are tender. (This nifty trick of adding the eggs with the potatoes will reduce the need to watch both, and they all cook in time)

2. While it is boiling, dice and slice the celery and radishes.

3. In a small bowl combine the ingredients of the sauce, mixing them up. Set it aside.

4. Once the potatoes and eggs are finished; remove the eggs into a bowl of cool water. Drain the potatoes and set aside to cool slightly.

5. Crack the eggs and peel those shells. My method is to cool them enough to be able to take shells off without burning yourself. I take an egg to the side of the sink or on the counter and roll with just enough pressure to crack the shell all around. It saves on taking large chunks of eggs with it. Once the shells have been removed, halve the eggs and then slice them.

6. In a large serving bowl add the potatoes, eggs, celery, and radishes. Gently stir them around. Add the sauce on top and turn the veggies and eggs in the sauce until they are coated. Serve immediately warm, or chill in the fridge. Either way, Its delicious, but seriously try it warm first.

Roasted Veggies & Couscous

By: Celene Ann

As we are leaping into 2017, I have been working more into the meal portion of my life. It’s been a slow, but steady process. I’ve been enjoying experimenting and researching, trying to find the right balance for meals.

For this little segment, I veered into the garden patches and wrestled up a flavorful, impactful, meatless option. My husband, who is quite the meat lover, enjoyed this as well as the kids.

Roasted Veggies & Couscous

Ingredients

• 1 handful of mushrooms cleaned, sliced

• ½ an onion, sliced

• 1 sweet potato; peeled and diced

• 1 big handful of brussels sprouts; cleaned and sliced in half

• 1 ½ cups of asparagus, diced

• 1 cup of couscous

• 1 ¼ cups of water

• 4 TBSP butter

• Olive oil

• Salt and pepper

Directions

1.     Start by peeling the potatoes and dice them. Clean the brussel sprouts and asparagus, mushrooms. Take the brussels sprouts, chop off the end and peel back a few of the leaves and then half it. Dice and slice all of your veggies.

2.    Take a baking sheet lined with silicone mat or parchment paper. Place sweet potatoes, brussel sprouts, and asparagus on the sheet. Drizzle them with olive oil salt and pepper and mix them together.

3.    Preheat oven to 375. Pop them in the oven and let cook 15-20 min. Check the sweet potato. You should be able to easily stick a fork in them. They should be tender.

4.    Once the roasted vegetables are done, take them out to cool and prep a pan with 2 TBSP of butter and add your mushrooms and onions. Sweat them until the onions have a nice caramelization on them. About 5 minutes.

5.    Take a saucepan and follow the instructions on the couscous label to prepare. Couscous should take about 5 minutes to cook. You can add different flavorings if you desire, but I stuck with a little butter and salt.

6.    Once your couscous is finished, fluff it up and serve it in a bowl with your mixed veggies and enjoy!

How to Keep Treatment-Resistant Depression From Sounding Like Life Without Parole

By: Daphne W.

1. There's a lot of yelling involved, so yell like you've never yelled before.

2. Remember to rehydrate because those tears you cry will drain you both physically and mentally.

3. Don’t tell anyone how you’re feeling because they simply won’t understand.

4. Delete anything that’s ever made you feel better.

5. Forget steps one through four.

6. I honestly don’t know because the anger hasn’t subsided for long enough for me to form coherent sentences for me to recognize rational and irrational thought. I don’t know what comes next because I am far too tired to give hope to other people when I have none myself. I do not know what to tell the next girl who will come to me with wet eyelashes and drooping eyelids. I do not know what to do for the next boy who tells me he misses my writing, who tells me he remembers when I was younger and happier and when I laughed more and smiled more and when I wore colors except for black. I do not know what comes next, so please tell me there are more than five steps to this poem. Tell me that this life does not end after step five. Tell me there is more than screaming at computers who lack the capacity to answer and people who don’t hear and authority figures who just don’t understand that cracking a book takes as much energy as physically trying to turn the world around.

7. Breathe.

8. Breathe.

9. Breathe.

10. If breathing is all you can do then just keep doing that because it’ll help to keep your head above the waves. It’ll help to keep your wrists unshackled by the weight of this mental illness and the weight of this therapy and the weight of work and school and making your bed and cleaning your bathroom and hanging out with your friends and talking to your parents. If breathing is all you can do then that is ok. But if you can, now start to look at the sky, look at the stars and how constant they are, these burning balls of gaseous light that only turn into something infinitely more beautiful when they are broken. Start looking at the sunsets and how the routine is still beautiful every single evening. Start looking at the grass and how steadfast it is how small and insignificant it is but how it stays there through storm and snow and heat and rain and heartbreak. Start to look at the trees that grow leaves every single spring just to make you happy the trees that change color every fall just to breathe hope into your gasping lungs. Just look at the trees if you can.

11. Look at everything that’s ever made you feel better. Look at phone calls, look at messages, look at screenshots of the love you’ve been given time and time again. Look at friends, look at therapists, look at your Netflix account, and look at your music library full of playlists made to remind you that life will be ok someday. Look at it. Look at it all because someday you will feel something again. Someday you will feel better again, and it will be easier if you have all of those things to remind you that you have ever felt more than hopeless.

12. Keep looking and keep singing and keep writing and keep feeling. Don’t stop feeling. Keep rubbing the places on your wrists where there are no handcuffs and keep changing your clothes so you know you’re not a prisoner and go see your hairstylist to remind yourself that you can do whatever you want to do. Repeat to yourself over and over and over again that “this is not life without parole.” Scream to everyone who will hear you that “THIS IS NOT LIFE WITHOUT PAROLE THIS IS NOT MY FAULT I DID NOT DO THIS TO MYSELF THIS IS NOT LIFE WITHOUT PAROLE THIS IS NOT LIFE WITHOUT PAROLE THIS IS NOT LIFE WITHOUT PAROLE!” Scream it until that fire in your lungs is relit with the fire of a thousand hot suns, until that fire has filled every bone in your body with a sense of  justice. Keep screaming until your brain is not locked into sadness at every corner. Keep screaming until your larynx is screaming at you to stop. Keep screaming until the white hot tears stop falling down your frozen cheeks. Keep screaming until you feel better, until the world feels like maybe it could be home again. Keep screaming until you’ve convinced yourself that you are not alone in this, because you are not alone in this.

13. Breathe.

14. Breathe.

15. Breathe.

16. Remind yourself with every breath you take that you are a vibrant soul awake with the love and power of thousand songs. Remind yourself that this is not your end, but that it’s your ever so beautiful beginning. Remind yourself that hardship will not defeat you because you are a warrior and you always have been, and remind yourself that someone suggesting that you may not get better like you want to does not mean that you are weak. It means that you might have to fight a little harder, but remind yourself that you have spent your whole life preparing for this.

17. Remind yourself that you are ready.

18. Go out and fight like you’ve been preparing to for years.

Ask A Mom - How Do You Know When You're Ready to Date Again?

Dear Juli, 

I saw this email for this 'ask a mom' line on SoWorthLoving's Instagram page and I thought I just reach out with some questions that I have because, I do have a mom but we don't have a close relationship at all.

I just wanted to know how you know when you are ready to get back into dating after you break up with someone? Also, is it wrong to want to not date because you want to find yourself and love yourself before getting back into relationships?

I know this may seem like lame questions but I felt like this might be a good place to ask. Thank you for taking the time to read this email and respond.

Have a beautiful weekend.

Sincerely,

L

//

L,

I think it is perfectly fine and very mature to want to find yourself before getting into a relationship.  Before you can value a relationship with anyone you have to first know yourself and appreciate your value to others.  Don't put a timeframe on it, you will know when you are ready.  And honestly, its different for everyone.   I think that you are very smart and very mature to realize this and to even ask the question.  So go forward, appreciate your value and take your time to know what you want and who you are.

SWL mom

Breakfast Bowl: Sweet + Savory

By: Celene Ann

As I have been learning to be a bit more balanced with my diet, I found the easiest start up was breakfast.

Breakfast is that cherry platform where your options can truly be endless if you desire. Currently, I have shuffled away from my favorite cereal crunchies and stepped into a more refined meal. I usually leave these sort of meals for the weekend, but have lately, been integrating it into my weekly rituals. I have to say, I wish I had done this sooner.

Now I know many have heard of a breakfast bowl. Some have been sweet influenced some not. This one felt like a good pairing between them both. Between the hot runny egg and the warmed spinach underneath, to the sweet plump of a pear. Top it off with a little fine grating of Parmesan and you have yourself a winner.

So, for starters I started with these:

Spinach leaves, Parmesan, Egg, sliced pears.

(I added another egg as well)

I cooked the eggs in a bit of brown butter and tried to have a bit of runny yoke in the center. I cleaned up the spinach leaves and just gently shook out the excess water. I sliced up a ripe pear and laid it on the bed of greens next to the fried eggs. ( For an added touch of flavor I used Salad Supreme on my eggs)

Next I added a bit of Parmesan and voilà.

I believe you could add some mango, or Apple to this dish instead of pear if you desired. If you are not feeling a fried egg, a bit of scrambled or poached eggs would do nicely as well.

Ask A Mom - Do I Give This Man A Second Chance?

First of all thank you for being there for me. 

My question is about second chances. And it involves a man (go figure) but my heart is involved so I need a moms advice.

I was with a man for a short period of time earlier this year. We fell hard and fast, only to find a few months in,  he wasn't wanting to commit ( he had previously broken off a long term engagement  prior to meeting me). I was crushed and he was aloof and confused.he doesn't like "labels" in relationships...which I personally think is ridiculous if you've found someone toy actually want to invest time and energy in. Regardless...read on. 

Months go by, he dates other people, I date other people, and we suddenly find ourselves crazy about each other again as of recently. He's apologized for how things ended between us and wants to give it another try- if I'm open to it. 

I'm trying to forgive and not harbor any bitterness for what has happened between us in the past.....but do I give this man a second chance? 

He's 31

I'm 28

No kids, neither married

Help, mom! 

//

Britt,

I have been thinking about how to respond to this for several days.  Mostly when I answer these questions I do it in the framework of how I would answer if I was answering a question from one of my daughters.  We have a very open relationship and I have always answered questions honestly and openly when they asked me something.  Also, they have always been pretty straight forward with me.  So Britt, that is how I am going to answer this question with you.

First of all and most importantly is: be careful of your heart.  I am reading between the lines here but it seems to me that he may have blown you off a few months ago and now he has changed his mind and you are uncertain if you can trust him.   It seems pretty evident that he is not protecting your heart so YOU should.  It's ok to move forward but allow him to prove that he deserves to have your heart again before you commit.  The fact that he was in a long term engagement and then didn't want to pursue a relationship with you and now does but doesn't like "labels",  doesn't speak very highly of his integrity.  I think that you can forgive and not harbor any bitterness about the past if you hold yourself to a higher standard and accountable.  In other words, keep your relationship with him platonic and not intimate.  In this way, you will have a much clearer head about where you stand. It's okay to make him prove that he is worthy of you.  Especially since he didn't appreciate you the first time he had a chance.  Relationships between men and women are always a give and take.   When one of the individuals realizes its the giving that is the gift then you have a partial relationship.  When you both realize its about the other person, and giving to them, then you have something that works.  I don't know you but I DO know that you are a person who is worth the best kind of love because we all are.  As women, sometimes we sell ourselves short especially when it comes to men.  Don't make that mistake.

Honor yourself first and let him see your value.

SWL Mom

Resolutions: How to Better Yourself While Giving Yourself Grace

By: Hannah Shlapak

One of the best things about the beginning of a brand new year is the opportunity to establish other new beginnings for yourself. It is a season of change, full of bright and hopeful futures and plans to establish. However, it is important to remember a few things when creating goals for yourself, whether you’re committing to follow a specific fitness plan or break a certain habit. I have compiled a list of things to look out for and remind yourself of during this exciting but challenging time:

Remember: resolutions are good for you, but they shouldn’t control your happiness.

It is so easy to fall into the mindset that you can only be happy when you are attempting to achieve a certain goal. Remember that you choose to be happy of your own account. That goal you’re attempting to reach or attain isn’t the sole purpose of your existence and it is not the source of your happiness. Take a break and calm your mind if you begin to feel that you are placing your happiness too much on how well you are progressing at achieving your goals. It’s okay to feel a little sad or frustrated at setbacks, but don’t let those obstacles control the way you feel.

Don’t beat yourself up over setbacks or mistakes.

Hey there, fellow human! We are all extremely susceptible to failures every now and then. But that’s the thing about being human: we learn to embrace the mistakes and setbacks and we grow because of them. Don’t beat yourself up over something that you can take the opportunity to learn from and fully experience.

Embrace every part of yourself (mentally and physically) during this time.

Look at you! You set goals for yourself and you are wonderful! Make sure to remember what a fantastic and accomplished person you are because you took the time to find a way to make yourself an even more fantastic person (if it’s even possible to be more fantastic).

Set your goals high, but only as high as you can reach.

It’s always good to push yourself to do your best, but it is also extremely important to be reasonable. If you push yourself too hard you are going to wear yourself out and failures may become abundant. Always challenge yourself, but in a healthy way, so you can experience solid progress at a comfortable pace and achieve the absolute best end results.

Remember that you are a GROWING human being.

In this life, every single day, we experience and/or learn something new. We are consistently growing and changing, even if we may feel that we are the same. If you set a goal for yourself during the New Year that requires quick growth, remember that we all grow at our own pace. Just as you can’t force a plant to grow at a certain pace, you must be patient with yourself as you grow and change. Be happy during those times of waiting! You are doing so well and success will soon come in one way or another.

Be proud of who you are and what you have accomplished.

Never be ashamed if the going seems slow for you. Think of the progress you have already made and the exciting journey ahead of you. Remind yourself of the reason you set the goal in the first place and keep going! Don’t forget to pat yourself on the back every once and awhile.

So here’s to two-thousand seventeen. I believe in each and every one of us and I know that many great things await.

Ask A Mom - How to Talk About My Depression

Hi!!!!

i'm bre and i'm 16. this is the coolest thing SWL has done so I'm taking advantage of some free mom advice. SO....how do I bring up my depression/feeling depressed with my doctor at my annual check up this month so that I get my point across? I've never ever ever spoken about this subject or that this is how I feel so I'm really scared. will my mom be mad I didn't tell her first, you think? 

//

Bringing up depression to anyone can make us anxious and vulnerable because we are releasing information that is personal and private.  And when you feel the burden of talking to two people, your mom and your doctor about it, it can overwhelm you. 

Something you will learn as life goes on Doctors and Moms are people too.  They have experienced some of the same things we have all experienced every day.  And if your doctor hasn’t experienced it,  he has most assuredly seen it.  He has seen everything.  Doctors are not there to judge you - they are there to help.  Most of them have chosen their profession because they have a gift to help others and they truly do want to help.  

So you can say and ask your Dr. anything without fear of judgement and with the confidence of getting the help you need. 

This is a difficult time of year for many of us and if there is any depression lurking it is worse for those that battle that on a daily basis.  But that makes it an excellent time to see your doctor because he is very much aware of depression during this time of year. 

So go see your health professional, hold your head up and look at him and explain to him what is going on.   Give him the facts in an honest, clear way. He will have questions, its OK.  He wants to help you the best he can so just make sure you answer them honestly. 

As far as your mom goes, moms tend to always know what’s going on. She may have sensed something already.  Even if you aren’t close to her she probably senses something.  She may be hurt, but I would think she would also be proud that you were able to be proactive and mature and wise enough to go to the doctor for help.

Love,
Mom

Ask A Mom - Potluck Dinner Recipes

Hello!!

Ok so I seem to be going to more and more potluck dinners and I honestly really struggle with taking a homemade meal as I'm not a good cook. I just get super insecure that my meal will taste disgusting and so I just end up taking something store bought.

Do you have any tried and true recipes that I could please try?

Thanks in advance 😊

//

First, because its fun, we have to define what a potluck recipe is.  The origin of the tradition "pot luck" meant that you got what ever was left.  Usually served to an unexpected guest.  You got the luck of the pot and whatever the pantry or the refrigerator held.  It later turned into a communal meal where guests would bring their own food, but again what was left in the pantry.  That's why some of the foods you would see at potlucks would be VERY interesting.

I think that today, with the explosion of chef and food shows, its more difficult to make something average like chicken covered in corn flakes. 

So here are some not so difficult recipes to help you out and they are actually edible. 

Before you start, if you take something store bought or prepare it on your own, the most important thing to do is make it your own.  If you purchase something to take, put it in your own dish, add a sprig of rosemary or parsley or whatever is applicable and make it your own.  I call this "retreating."  You are using someone else’s recipe but you are treating it as your own = retreating. 

Pizza Pasta Cold Version (used as a salad)

1. Find an interesting pasta, like for now would be the red and green fusilli

2. Followthe directions for cooking, drain and rinse in cold water, drain again.

3. Then this is the fun part add anything that you would see on a pizza.

    Some meats to use: Pepperoni, Ham, Salami, (cut them in quarters if you use large slices) chicken could be used as well, get pieces off a rotisserie chicken. 

    Some veggies to use: green and black olives, onions, mushrooms, tomatoes, artichoke hearts, pepperoncini, spinach, broccoli, sun dried tomatoes, the list goes on just imagine a pizza.

I always tryto think of the colors I’m dealing with or the season.  This time of year is fun! Red and green peppers are a definite!

Some of your firmer veggies will need a quick run around a frying pan.  Throw some olive oil in a pan and some minced garlic and then add your firmer veggies like your broccoli and onions and red and green peppers and just cook a couple minutes until they soften just a tad.

4. Mix everything together in a clear bowl if possible, because it looks so pretty and add a kicky Italian dressing to it and refrigerate and its ready to go.  When you take it to the party take a little more dressing with you, you may need to add it because the pasta absorbs it pretty fast. 

Pizza Pasta Warm Version

Do all of the directions above but just don’t cook the noodles as long because you are going to cook them more. Also just drain the pasta and don’t rinse since you are returning them to cooking. 

There is a larger selection of meats since you will be serving it warm. 

1. Cook ground beef and sausage to add to the dish, I would also cook the pepperoni and ham and salami so that it doesn’t add its own oil to the dish. Just make sure you drain or pat off extra oil from cooking the meats.  

2. Then add any veggies that you want to add

4. Now instead of dressing use pizza or pasta sauce. 

5. Throw in a couple of cups of shredded cheeses and put in a baking dish

6. Bake at 350 for 20 minutes. 

You can make this dish as large or as small as it needs to be.  But most importantly, make it decorative, have fun with it and make it your own. 

Enjoy!

Love,
Mom

That Self Lovin' Lifestyle

By: Megan Cuzzolino

A few years ago, as I embarked on this journey of “finding myself,” knowing I was meant for something different but struggling to figure out what it was, and furthermore struggling to trust that it would all come together, I read and heard a lot about self-love. Apparently, it was the key to everything. But how do you get it?! I’d think: I like myself, I’m pretty cool, I have a good job, I’m funny…. Yeah I love myself, why don’t I feel something clicking into place? I might have thought I looked good on paper, but I wasn’t truly loving myself… not yet.

Think about your best friend, someone you really love, someone you want the best for all the time. You think she’s beautiful, amazing, inside and out. When she sits across from you at brunch and insists that she looks like shit, you tell her she’s gorgeous (and you feel truly baffled that she can’t see it herself). When she’s beating herself up for making a “mistake,” you remind her she had good reason for making her choice at the time, and you don’t let her call herself any names for it. When she’s losing steam you deliver your finest pep talk. When she’s feeling blue and just needs to vent, you listen. You say things like, “I understand, “ “You’re right, that sucks,” and, ”It’s totally okay that you feel that way.” You don’t judge, you don’t tell her she’s wrong; you let her feel the way she feels, because there is never anything wrong with that. You want to see her healthy, happy and full of passion for however she spends her days. If something’s making her unhappy, you want her to change it. You want her to stand up for herself, demand to be treated the way she deserves, like the badass delicate flower she is. You make sure she’s taking care of herself, physically, emotionally, and mentally. You remind her to rest when she’s working too hard. You remind her of her goals when she gets distracted. You remind her to put herself first, always.

Now what if your best friend was you? What if you treated yourself this way? What if you let yourself feel your feelings, instead of feeling wrong for feeling them? What if you told yourself you’re beautiful, and amazing, and deserve to be treated with respect everywhere you go? What if, instead of focusing on your weaknesses, you focused on your strengths? What if you made yourself laugh; entertained yourself with your own little quirks; decided you really are awesome, and not weird, crazy, or damaged? What if you stopped putting pressure on yourself to be something you’re not, and started to embrace all the things that you are?

What if you really, truly, commit to loving yourself?

And no, I don’t mean listing your qualities the way you would on your online dating profile. I mean showing it, just as you would show your best friend; I mean showing up, not bailing on the plans or commitments you’ve made with yourself. Respecting yourself, taking care of yourself, making the shifts in your life that are needed so you can be at your best, every day. I mean changing your self-talk, not pushing yourself so hard; fueling yourself with healthy nourishing foods, moving your body, and getting enough sleep. I mean making space in your life, for you.

Because what I’ve found, is that self-care = self-love. Simply show yourself you care, and that elusive self-love thing will show up when you’ve become your own best friend.  

Apple Tart Recipe

By: Celene Ann

As part of my kick off to trying to be healthier about eating, I did have to sneak a little indulgence firstly. I browsed for some great simple recipes for tartlets and found this one from Family Style Food.

I was finding ways to incorporate apples that we had received at that apple orchard. There is something so refreshing and festive about a recipe with apples. For me it was a great to feel like I was indulging without the richness of let’s say a cake or cookie.

These little cuties are made with little puff pastry sheets, a smidge of butter and some thinly sliced apples.

I made a homemade caramel but you can always opt out of that if you wanted. However I feel they are simply divine with a dribble of caramel and a pinch of salt!

Apple Tarts

Ingredients:
1 Box of Puff Pastry (defrosted in refrigerator)
2 large apples, peeled and sliced thinly
1 tablespoon of melted butter
4 teaspoons sugar
Sprinkle of cinnamon
Pinch of sea salt

I took the sheets and laid them out flat and then I floured a cup turned it over and cut out circles from the dough. I laid them on prepared baking sheets.

With apples I peeled them, cored them and sliced them thinly. I gently tossed them in a bowl with the sugar and then laid them across the dough.

I took the melted butter and gently washed the apples with it, sprinkling each tartlet with a little cinnamon

I popped them into a preheated 400 degree F oven for about 15-20 minutes.

In the meantime I started making the caramel sauce

Caramel Sauce:
¾ graulated sugar
¾ cup of heavy cream
½ teaspoon of sea salt
1 tablespoon butter

I started by adding the sugar to the pot and cooked it on medium, stirring constantly.

I kept stirring until the sugar dissolved and turned an amber color. I used a silicone spoon, if you don’t have one I suggest using a wooden one so you don’t burn your hand using a metal one.

Lower the heat and slowly add in the cream. Mix constantly. The mixture will bubble up and that’s okay. There will be some clumps in the mixture once the cream is added so I placed mine back on low heat and stirred until the lumps dissolved. (If some lumps down dissolve I just took them out)

Remove from heat and add in your butter and salt mixing it until it looks glossy.

(You can store your unused caramel in the fridge for 2 weeks.)

Once your tartlets are done, take them out of the oven and let them cool for about five minutes. Drizzle on the caramel sauce and you are done!

Egg Bake Recipe

By: Meghan Sheen

Breakfast is the single most important meal of the day.  It replenishes your glucose, breaks your overnight fast, and helps to keep your energy up for the remainder of the day.  Yet, so many of us choose to skip this meal. Maybe we aren’t hungry or maybe we don’t have the time - either way, we are doing ourselves a disservice by skipping it. 

I neglected my relationship with breakfast* for a very long time.  When I first began training I had to be at the gym around 5 AM.  20 extra minutes of sleep began to weigh far more important than a meal.   I can relate to anyone who does not have the time to prepare a well balanced meal at the beginning of their day.  I can also relate to the convenience of the breakfast sandwiches that grab our attention as we wait in line for our coffee.  I get it.  It’s not really fair - that the most important meal of the day has such awful timing. 

Well, what if you could prepare something on Sunday that would take care of your weekday breakfast plan? 

Packed full of protein, easily exchanged flavor profiles, and a whole lot of volume.  Egg bakes easily win the Breakfast Babe title.  Easily* prepared and portioned, these servings will give you the sustenance you need to power through your morning commute.  Not only is this recipe guilt-free, but starting your day on a healthy note will lead to less impulsive eating.  

The vegetables are all interchangeable, just make sure that you chop them into relatively similar pieces so that the cooking time is consistent.   For those of you who are looking for something lower in fat, leave out the whole egg.   And for those of you who want something higher fat , trade 1/2 of the egg whites for 2 whole eggs.

Ingredients:
-1/4 Red and Green Pepper
-1/2 Small Yellow Onion
-1 Zucchini
-1/2 Cup Kale
-1 Hawaiian Roll
    *You can use 1 slice of your choice bread
Ingredients listed above chopped into half inch cubes
 - 1 Cup Applegate Chicken Sausage Cubed
- 1 Carton of Egg Whites 

-1 Whole Egg
-1 Rosemary Spring
-1 tbsp Coconut Oil
-Salt / Pepper

Instructions
-Preheat the oven to 350

-Add the Coconut Oil, chicken sausage and chopped vegetables into a skillet and saute until the onions are slightly transparent and kale has wilted. Combine with chopped rosemary and pour into a 8 inch diameter cast iron skillet (Can use 9x13 baking dish that has been sprayed with cooking spray)
- Pour your egg whites into a large bowl with salt and pepper to taste.  Add in chopped bread of choice and gently stir.  Pour the egg mixture over the vegetables.  Pat everything down with the back side of a large spoon.
-Place in oven for 45 minutes.  At 45 minutes, crack whole egg in center of the skillet and return to oven for the remaining 15 minutes of cook time.  The center should be set and the edges will be a nice golden brown.

NUTRITIONAL INFO
Based on 5 servings: Calories: (150.6) Fat(g): 5.8 Saturated Fat(g) 3.4Carbohydrates(g): 7.5Protein(g): 21