Fish Tacos

Every time I think of fish tacos, I think of Dean from Supernatural.  If you are a fan, you know what I mean. 😂

I am not a fan of fish or any seafood.  However, I know that fish is good for me and I have been trying some.  I have always liked tuna and I like salmon when done properly.  I do not like cod because it feels too thick and rubbery.  I prefer a flaky fish.  For this recipe, as well as the pecan crusted tilapia, we use tilapia loins.  I really like those. 

Ingredients: 
Batter:
2 eggs
1/2 cup all purpose flour, heaping
water as needed to loosen up the batter
1 tsp. Old Bay Seasoning (we use our own concoction which I will post at another time)
2 tsp. cumin
1/2 tsp paprika
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt

Tacos:
small corn or flour tortillas (I personally prefer the flour with this)
3-4 tilapia fillets (There is enough batter that you could do more if you need)
avocado slices (optional)
shredded red cabbage (optional)
lime zest (optional)
grapeseed oil for frying (preferred frying oil)
preferred shredded cheese (we use a combination of Oaxaca cheese and quesadilla melting cheese; goat cheese would be good on these as well.)

Cream: 
1/4 cup crema
1/4 cup sour cream
juice of 1 lime
salt
pepper

Directions:
Heat up a skillet with oil for frying.
Dip fish fillets into batter, coating evenly.
Make sure oil is hot enough before tossing battered fish into the pan.  We use a laser thermometer after many other thermometers have been ruined in oil.  They just don't last long that way.  We use the minimum amount of oil on this recipe so there is no way to clip a thermometer on the side anyway. 
While this is happening, stir together the ingredients for the cream. 
When fish is cooked through, cut into bite size chunks and put in soft taco tortillas with preferred toppings. 


These are so good and I say that as someone who is EXTREMELY picky about seafood and fish.

Chicken Crust Pizza

***Disclaimer: I am still perfecting this recipe.  Feel free to use it and make it your own.  It is very important to make sure the layer of chicken for the crust is very thin.

One thing I have missed since losing weight is pizza.  It is so hard to make sure you have a pizza that matches nutritional needs after surgery or really, to maintain any weight loss.  This is a way to have pizza and still get the high protein and low carb needed.  Keep in mind, we do not have a full-sized oven where we live.  We have a large toaster oven.  This works fine for most of our needs, but if you are cooking in a full-sized oven with a regular sized sheet pan, you may need to up the amounts on the ingredients listed.

Ingredients:
Crust:
1-2 boneless, skinless chicken breasts
1/3-1/2 cup grated parmesan
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. salt
pinch of black pepper
Topping:
Favorite tomato sauce (Sometimes I make my own, sometimes I buy carefully)
1/4 cup parmesan
Sprinkle of chopped basil
Mozzerella
Favorite pizza toppings

Directions:
Preheat oven to 450°F.  Add all of the ingredients for the crust to a food processor.  Blend until mixed well.  Line a baking sheet with parchment paper.  Add pizza crust spread very thin.  The thin crust is key.  The crust will thicken some as it cooks and to get the crust to be a similar consistency to regular pizza, it must be pretty thin.  Bake in the oven for 15 minutes, or until the edges have browned and the chicken has cooked through.
Add ingredients for the toppings starting with the sauce.  You can put whatever toppings you like. I prefer cheese or pineapple.  J prefers bacon.  We made a half cheese, half bacon pizza.  Back in the oven with the toppings for 5-8 minutes, or until the cheese is bubbly and starting to golden.
Remove from the oven, slice, and enjoy after cooling for a few minutes.

High Protein Granola

I have been working on my own granola recipe.  Most granola you find in the store is high carb and almost no protein.  If I eat carbs, I make sure to have enough protein first.  However, I like a little something with my yogurt now that I eat so much.  I have two recipes for now.  I will add more as I create and play around with the recipe.  This is a good base and easy to change up to your own tastes... Don't like pistachios? Use another type of nut.  Don't like nuts much?  Take some of the nuts out and add more oats and rice cereal.  Just remember, if you add more of those, you add more carbs back into the granola.

Vanilla Cinnamon Granola
Ingredients:
1 cup old-fashioned rolled oats
1 cup rice cereal
1 1/2 cup almonds, chopped
1/2 cup sunflower seeds (you could use any seed but I prefer sunflower)
1/2 cup pistachios
1-2 scoops vanilla protein powder
2 Tbsp. ground cinnamon
1/2 tsp. sea salt
Handful dried cranberries (optional)
2-3 tsp. vanilla extract
2 Tbsp. melted butter
1/2 cup unsweetened applesauce
2 eggs
3 Tbsp. maple syrup (optional, you can change up sources of sweetness)
1 Tbsp. sugar substitute (I use in the raw stevia if possible, or sometimes I leave out.  You could use more of this and less syrup if you would like.)


Directions:
Preheat oven to 325°F.  Line baking sheet with parchment paper. 
In a large bowl, mix together the dry ingredients: oats, cereal, almonds, pistachios, sunflower seeds, protein powder, cinnamon, sweetener, cranberries, and salt.
Make a well in the center of the bowl and add wet ingredients to the well: butter, applesauce, eggs, and syrup.
Fold over until well combined. 
Spread the mixture on the parchment lined baking sheet and place in the preheated oven for approximately 24 minutes.  I turn the tray halfway to make sure it bakes evenly.  If you have a thicker batch, you may want to flip the granola before you turn.  I haven't noticed that flipping makes much difference.
Let the granola cool completely. 
I go ahead and cut this into bars and dip them in the yogurt.  I have not been able to get it crunchy enough to pour into yogurt but I love it dipped in or just as a bar. 
I keep this on the cabinet in a glass jar for a few days to about a week.  You can put it in the fridge but this definitely changes the texture and adds moisture.

Peanut Butter Granola
Ingredients:
1 cup old-fashioned rolled oats
1 cup rice cereal
1 1/2 cup almonds, chopped
1/2 cup sunflower seeds (you could use any seed but I prefer sunflower)
1/2 cup pistachios
1-2 scoops unflavored protein powder
4 Tbsp. powdered peanut butter
1/2 tsp. sea salt
2 Tbsp. melted butter
1/2 cup unsweetened applesauce
2 eggs
3 Tbsp. maple syrup (optional, you can change up sources of sweetness)
1 Tbsp. sugar substitute (I use in the raw stevia if possible, or sometimes I leave out.  You could use more of this and less syrup if you would like.)

Directions:
Preheat oven to 325°F.  Line baking sheet with parchment paper. 
In a large bowl, mix together the dry ingredients: oats, cereal, almonds, pistachios, sunflower seeds, protein powder, peanut butter powder, sweetener, and salt.
Make a well in the center of the bowl and add wet ingredients to the well: butter, applesauce, eggs, and syrup.
Fold over until well combined. 
Spread the mixture on the parchment lined baking sheet and place in the preheated oven for approximately 24 minutes.  I turn the tray halfway to make sure it bakes evenly.  If you have a thicker batch, you may want to flip the granola before you turn.  I haven't noticed that flipping makes much difference.
Let the granola cool completely. 
I go ahead and cut this into bars and dip them in the yogurt.  I have not been able to get it crunchy enough to pour into yogurt but I love it dipped in or just as a bar. 
I keep this on the cabinet in a glass jar for a few days to about a week.  You can put it in the fridge but this definitely changes the texture and adds moisture.

Teriyaki Burgers

Well, things in our world are very crazy right now.  Big changes have happened for our little family at the same time and things have not gone as planned at all.  My husband and I have both found ourselves without our regular jobs during this COVID-19 craziness.  I really don't have another word for the current situation. I am still working but inconsistently.  My husband is not working at all.  Tough times...

However, I am lucky enough to have a decently stocked kitchen since I am normally a bit of a "prepper" when it comes to the freezer and pantry.  With the changes I have had since surgery, I am still working hard to be healthy and continue to lose some weight.  I have now lost 97 pounds, over 50 inches, and 5-6 sizes depending on the fit of the clothes.  I am no longer on the obesity charts, no longer prediabetic, no longer have high blood pressure, and no longer in plus size clothing.  Some think that surgery is the easy way out, but it is not.  I have still had to do a lot of work and after years of medical issues, it was truly a life saver.

I made this burgers with ground turkey.  However, in the future, I believe I will use other meat such as pork or bison.  I just don't care for the texture of ground turkey.  You could also put these on a bun like a burger but we did not.  I am very careful with carbs and usually prefer to get better carbs from other sources. 

Friends often ask if they can leave something out...  Of course you can.  Some things need a substitution but some don't.  If you don't like onions, leave them out and add flavor with something else... more garlic and ginger perhaps.  If you don't like ginger, leave it out. If you don't like ground turkey, use pork, chicken, bison, or whatever is your favorite ground meat.

Ingredients:
1 lb. lean ground turkey (or any lean meat)
1/4 cup scallions
2 cloves garlic, minced
1 tsp. fresh grated ginger
1/4 cup coconut aminos (you can use soy sauce but I don't do soy)
1/4 cup chicken stock
1 Tbsp. rice wine vinegar
1 small chopped onion
1/4 tsp. sesame oil
salt and pepper
olive oil spray

Directions:
Combine turkey, scallions, garlic, ginger, and pepper in a bowl.  Divide mixture into patties.  If you are putting this on a bun, make 4 patties.  If not, you can make the patties smaller if you like.  Spray the bottom of a skillet with the olive oil. Cook the burgers until cooked through on medium/medium-high heat.  Remove burgers from pan.  You can keep the burgers in the oven to stay warm or tent with foil.  Pour chicken stock, coconut aminos, vinegar, and onions to the hot pan.  Simmer until onions are soft.  Stir in sesame oil and serve over the burger patties.

Chocolate Chip Cookies

Not everything can be healthy.  During the holidays, I still ate some cookies, I was just very careful about how many I ate.  These cookies were a winner.  They were so good that J wants me to make some without chocolate chips next time.  (He doesn't like chocolate much.)  I used the recipe from BakerByNature and made a few edits to go with my own tastes.  But I must give credit where it is due because this is the best chocolate chip cookie I have ever eaten. 

Ingredients:
14 Tbsp. salted butter
2 1/3 cups all-purpose flour
1tsp. baking soda
1/2 tsp. sea salt
1 cup 2Tbsp. dark brown sugar, packed
1/2 cup granulated sugar
2 tsp. vanilla
2 large eggs, room temperature
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

(The chocolate chips is where I varied the recipe.  I prefer less chocolate and made my own mix of flavors. The original recipe called for 2 1/2 cups of chocolate chips.)

Directions:
Place the butter in a small sauce pan on medium-high heat.  Stir constantly until butter is melted and just starting to brown.  Scrape butter into a bowl and place the bowl in the refrigerator until butter is room temperature. 
After butter is back to room temperature, preheat oven to 375°F.  Line baking sheets with parchment paper.  In a bowl, whisk together the flour, baking soda, and sea salt.  In the stand mixer bowl, add the brown butter and all sugar.  Beat until light and fluffy.  Add vanilla and beat until smooth.  Add eggs one at a time and beat well after each egg.  Slowly fold in the flour mixture.  I still used the stand mixer for this but added it in slowly.  Fold in chocolate chips.  Roll the dough into desired size balls, I used 1-2 tablespoon size but I didn't measure.  I just did what felt and looked right.  Place the dough balls on the parchment paper leaving about 2 inches between each ball for spreading.  Back each baking sheet for 8-10 minutes.  The cookies should be golden at the edges but still soft in the center.  Let cookies cool a bit before transferring.

Pecan Crusted Tilapia

I will start by saying, I am not a fan of fish.  I am not a fan of any seafood for that matter.  However, I do experiment now and then with certain fish.  Tilapia is one I like when it is done right.  Most recipes though, include things like bread crumbs, flour, corn meal, etc.  All of these add a lot of carbs.  I remembered that I used to order pecan-crusted chicken salad at a restaurant which we no longer have locally.  So, I thought I would try it myself.  This went over very well with me and J.  I would like to play around a bit more with the crust to make it stick a little better, but it was good whether I perfect that part or not.

Ingredients:
2-3 tilapia fillets (if you need more, double the recipe)
2 large eggs (If you would like to cut down on some fat, you can use egg whites)
3/4 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 cup ground pecans (I used a spice grinder)
1/2 cup chopped/crushed pecans (I used a mallet and a plastic zip bag)
salt and pepper
season salt
lemon juice of 1/2 lemon
1/4 cup mayonnaise
lemon wedges (optional)
Olive oil spray

Directions:
Preheat the broiler to high.  In a shallow dish, mix the eggs or add egg whites.  In another shallow dish, combine pecans, paprika, onion powder, garlic powder, salt, and pepper.  Sprinkle each fillet with season salt, then dip each in egg, and cover with the pecan mixture.  Then place them on a broiler pan coated with olive oil spray.  Broil each side for 5-6 minutes, or until done. 
Mix together the mayo and lemon juice.  Feel free to sprinkle some lemon juice on top of the fish fillets as well.  If you like, you could add some dill or pickle juice to the mayo sauce.  We don't like dill or pickle juice but many people like that taste with fish.

Chicken Burrito Salad

It is more important than ever for my family to eat healthy.  I have been working almost daily to find winning dishes that satisfy all of the needs and picky taste buds.

Ingredients:
Chicken Burrito Salad:
3-4 Boneless, Skinless Chicken Breasts
Taco Seasoning (I use my own you can find here.)
Green Leaf Lettuce (You can use your favorite lettuce.)
Roma Tomatoes
1-2 Tbsp. Olive Oil
Favorite Salsa

Dressing:
1/2 cup plain greek yogurt
Juice of One Lime
2 Tbsp. Favorite Salsa


Directions:
Cut chicken breasts into bite-sized chunks and toss into a pan with the olive oil over medium-high heat.  After the chicken starts to cook, add in the taco seasoning.  I don't measure the taco seasoning.  I season to taste.  Stir around the chicken regularly until almost done.  Add in some of your favorite salsa. Cook until chicken is done and most of the water has cooked out of the salsa.

While the chicken is cooking, prepare the salad bed.  I used green leaf lettuce because that is my favorite.  Tear it into bite sized pieces and dice up a tomato.  Add the chicken on top.

For the dressing, stir together all ingredients and pour the desired amount over the chicken and salad.

Protein Pancakes

There are so many versions of protein pancakes out there.  So as usual, I combined a few and made it my own. 

Ingredients:
2 eggs
1 scoop of protein powder**
1 tsp. baking powder
6 Tbsp. milk***
oil/spray for the pan

Directions:
Prepare skillet on medium heat.  Mix eggs, protein powder, baking powder, and milk in a bowl.  Use a 1/4 measuring cup to scoop out the batter onto the skillet.  When the pancake bubbles, flip it.  You can also add other ingredients to the mix, such as fruit or cinnamon.  I made some with blueberries.  You can serve with butter, syrup, jam, or my favorite... cream cheese.

Using this recipe, I get about 5-6 pancakes. 

** The amount of protein powder depends on the type of protein powder you use.  I use Jay Robb.  It is one of the few that do not hurt my stomach, tastes decent, and has the best ingredients.  One serving is one scoop in this kind.  Some protein powders require two scoops.  Use the amount for one serving.

*** You can use water or any type of milk for this.  I use Fairlife Skim Milk.  It is lactose free, high protein, and does not bother my sensitive to milk stomach.  I also use almond milk at times but it is not as high in protein.

Turkey Chili

One of my favorite meals that I have made since weight loss surgery is turkey chili.  I say "I" but really "we" made the chili.  My husband and I both worked on this pot.  I mixed a recipe I found on Baritastic, the weight loss app for people who have had bariatric surgery, and my husband's recipe.  I am going to give you the recipe I used and a note at the end about which things could be switched out if you have different preferences or needs.  Some of my measurements are not exact and can be changed to taste.  I use base measurements and then add as I see fit to work for us.

Ingredients:
1 pkg. ground turkey
3- 5 oz. cans V8
1/2-1 poblano pepper*
1/2-1 onion
4-6 cloves garlic
2 Tbsp. cumin
1 heaping Tbsp. chili powder
1 box chopped tomatoes*
salt and pepper to taste

Directions:
Cook the ground turkey in a skillet.  Mince the onions, garlic, and peppers and add them to the turkey as it is cooking.  Then stir in the cumin and chili powder as well as salt and pepper.  In a pot, pour in the chopped tomatoes.  When the turkey is cooked, pour it into the pot with tomatoes. Then add the V8.  Bring to a simmer for at least 15-30 minutes.  Honestly, the taste was better the next day so let it simmer and sit for as long as possible.  You can even cook an extra batch to freeze for easy lunches.  You can, of course, garnish the chili as you like.  I like a little dollop of sour cream and/or and bit of shredded cheese in mine.  My husband likes crackers and cheese in his.  This chili is the first chili I can eat without any garnish.  That is how good this is.

*Notes: We use poblano peppers because we prefer the taste and spice level.  The original recipes called for bell peppers, but my husband cannot eat them.  You can use the peppers that work for your needs.  We use the boxed "Pomi" brand of tomatoes.  We cannot use canned unless they are canned by me because of my daughter's corn intolerance.  Pomi is corn free.

Here we go again...

I am going to give this ago once again...  If you look through my older posts, you can see that my family has been through a lot of ups and downs.  We have all struggled with health problems.  We are finally starting to get better and I would like to share our stories.

To get started, I have a secret...  Only a few people know but I'm going public now.  I had weight loss surgery.  I am almost three months out and have already lost 46 pounds.  I was at the point where I had exhausted all other options.  I was gaining weight again, no matter what I did.  I struggled with PCOS (I had a partial hysterectomy to get relief from endometriosis, but still have my ovaries), fibromyalgia, a rare foot problem, high blood pressure, pre-diabetes, and my cholesterol was borderline.  I was less than a hundred pounds overweight but I was having all of these problems.  In fact, I only qualified for the surgery because of the health problems.  When I started the process, I did not qualify based on weight/BMI alone.  I have been fighting this for most of my life, especially since my teenage years.  I am almost 35 and headed for not much longer.  My husband had this surgery four years ago and it was a miracle for him.  He was very supportive and I had to do something.  I felt very selfish as I rarely do anything for myself.  Now that it is done, I wish I had done it sooner.  It was not just for me, but for my family's well-being as well.

Now, my husband and I use a new specific diet as well as keeping mostly corn free for our daughter who has a severe corn intolerance.  Many of my old recipes on the blog do not fit our family's needs now.  Some, however, can be modified to fit.  I have been working on this a lot lately and I would like to share.  Hopefully, I can help others who have been through my struggles and others who have gone through the surgery and struggle with recipes.

Here are some pictures to show my progress so far.  This was a few days ago when I hit the 44 pound mark.  Ignore my face.  I am still struggling with my skin at the moment.  However, my blood pressure, blood sugar, and cholesterol are all where they should be again.  I am no longer on any medication.

***Disclaimer: If you have gone through bariatric surgery, always make sure the recipes you use are okay according to your needs and the advice of your doctor/surgeon/dietitian.  I am very careful to follow the advice of my own but everyone is different.  It is important to keep communicating with your doctor/surgeon/dietitian, especially if you have had or will have bariatric surgery.

Homemade Ranch

Hello!  It has been well over a year since I last posted on my blog.  I always have good intentions but my plans just rarely work out properly. I do intend (again) to start posting more, even if it isn't always recipes.  Today however, it is a recipe.  At one time, I had a recipe for homemade dry ranch mix and ranch... After a few years of messing with the recipe, it was all messed up.  So I started over and I am pretty happy with my ranch routine now.  My main concern was that my daughter could try the ranch if she ever wanted.  She still doesn't have the varied diet I would like but she is healthy and now and then I can get her to try something.  So most things in our house are made corn free and safe for her.  Many recipes for homemade ranch include ingredients such as mayonnaise or pre-bottled/bagged mixes. My daughter can have none of these.  So I looked through many recipes and came up with a mix that worked for us and I actually enjoy.  There are options and I will list them in the ingredients.  As I have said before, I don't measure exactly so measurements are approximate and easy to change to taste.  Also, many people will complain about the use of powders such as garlic powder and onion powder... If this doesn't suit you, by all means, use fresh.  However, we have to do a LOT of cooking from scratch so we do take short cuts when we can safely.  Not all powders are safe, but there are a few manufacturers who have made many great changes in the ingredients they use. 

Ingredients:
1/4 cup milk
1 cup sour cream
squeeze of lemon juice
1 Tbsp. onion powder/dried chives or small bunch fresh chives
1 Tbsp. dried parsley or small bunch fresh parsley
1/4 tsp. garlic powder or 1 fresh clove garlic
1/4 tsp. paprika (a little goes a long way)
1/2 tsp. salt
1/4 tsp. pepper
extra sour cream and milk to adjust thickness

Directions:
Start by pouring the milk, sour cream, and lemon juice in a mason jar.  I usually use pint size and make fresh regularly.  This doesn't last more than a week or so and this is really easy and quick to make. Add in the rest of the dry/fresh ingredients, secure the lid, and shake up the mix.  When the ranch is all mixed, add more sour cream and/or milk to adjust thickness to your preference.  I know that I like the ranch thicker or thinner depending on what I am eating or dipping.  Keep shaking to mix when ingredients are adjusted or added. 

Slow Cooker Garlic Chicken

I tried a new recipe this week.  It was a win after a few modifications.  I made slow cooker garlic chicken and paired it with couscous and green beans.  Green beans are our favorite vegetable around here.  This was the first time I tried couscous.  It wasn't too bad but a little goes a long way.  I also cooked it a little differently than the package directed.  I don't like my pasta or rice to bite back.  I found this recipe here, but I modified it quite a bit for our family needs and personal tastes.  I am including two recipes.  One is for the garlic chicken and one is for the couscous.

Slow Cooker Garlic Chicken 

Ingredients:
4 boneless, skinless chicken breasts
1-2 Tbsp. favorite cooking oil
1 medium onion
3 garlic cloves
2 tsp. dried thyme
3 cups chicken stock
1 cup flour
salt and pepper

Directions:
-In the bottom of the slow cooker, add oil, thyme, onion and garlic.  Take the chicken breasts and roll in the mixture at the bottom of the cooker.  Add salt and pepper.  Lay chicken in a layer in the bottom of the cooker.
-In a bowl, whisk/blend together chicken stock and flour.  Make sure to mix until smooth with no clumps.  Pour the mixture on top of the chicken in the slow cooker.  Cook on high for 4 hours or low for 8 hours.  We always shred our chicken up when it is done but you can keep it whole if you would like.


Couscous 

Ingredients:
1 cup dry couscous
2 cups water
salt

Directions:
Bring water and salt to a boil.  Add couscous to boiling water while constantly stirring.  This process will only take a couple of minutes and the couscous is done.  As soon as the water is soaked up, remove from heat.  Stir and fluff with a fork (much like rice) right before serving.


We made this into 4 meals but it was WAY too much and there was a lot of waste.  None of us could eat an entire serving.  Next time, I will be dividing it into 6-8 meals.  It is great leftover!

Banana Pancakes and Blueberry Mash

I made this recipe for breakfast hoping that my daughter would try something different.  She is still very afraid of different foods and has latched onto about 4 foods she will eat.  She is also a child who will starve herself until she is very sick.  We've been there, done that.  She obviously takes after me because she is INCREDIBLY stubborn.  I, being her worrisome mom, am very worried about her health at this point.  She is almost seven and is still very afraid of expanding her food choices.  I still get very angry at her previous doctors when I think about it.  She did not eat this either though, despite my pleading, manipulating, and yummy noises.

My husband, however, did eat some.  He normally hates pancakes but loves waffles.  He says, next time, I should pour it into the waffle iron. I will consider that a win!

I did not pull this recipe from anywhere in particular.  I looked through a lot of recipes, posts, and blogs and this recipe, and small variations thereof, is fairly popular.

Pancakes:

Ingredients:
3 bananas
4 eggs
cinnamon (optional)

Directions:
Mash or blend bananas.  (I used my Ninja blender.  It's awesome!  If you don't have one, you should check them out.)  Then, mix in the eggs.  It should be looking a bit like a batter now.  Sprinkle in cinnamon to taste or personal preference. Spoon into heated pan or griddle and flip as needed.  My griddle was otherwise occupied so I used a pan on my stove.  Cook low and slow...

HINT: Make the pancakes smaller.  I learned very quickly that this type of pancake cooks much easier and more even if you make them smaller.

Blueberry Mash

Ingredients:
Blueberries
Sugar (optional)

Directions:
In blender, blend up the blueberries.  Add sugar to taste, if desired.  Spoon over pancakes.  I prefer something like this instead of syrup.

Italian Chicken and Tomatoes (Reprise)

I have already posted this recipe once.  However, it is very popular and many have asked for the recipe.  I have also changed a few things to make it easier.  You can see the previous post HERE. The old recipe was using fresh diced tomatoes.  This is still great, but let's face it... We just can't always do that.  Tomatoes aren't great fresh all year round. This post will hopefully make this recipe easier but it is still completely healthy and safe for my daughter.  It also looks the same so you can see a picture of the recipe in the above link.

Ingredients:
4 chicken breasts
1 can diced tomatoes*** (see note)
1 Tbsp. Italian herbs and seasonings (I use McCormicks Italian Herb Mix.  You can see it HERE.)
Salt to taste


***Note: You can still use fresh diced tomatoes.  You can also use my diced tomato canning recipe to can your own during high season.  You can find that post HERE.  OR, we have found one brand which we can buy at the local natural foods store which doesn't taste horrible or come in a metal can.  You can see it HERE.  I can as many as I can but it never seems to be enough.


Directions:

In a slow cooker, poor in about a quarter of the diced tomatoes.  Next, place the chicken breasts in the slow cooker.  Then, pour the rest of the diced tomatoes and seasonings in the cooker.  Cook on high for 4 hours or on low for 8 hours.

I typically serve this with rice (Rice Recipe Here) and green beans.  It is amazing leftover as well.

Green Bean Fries

During the summer, we spend a lot of time getting produce from the farmer's market.  We would love to grow our own but it just hasn't happened yet.  I have tried herbs and tomatoes but there are too many animals in my neighborhood that like to steal my good garden plants at night.  I am working on a way to put a cover on some garden beds.  One day, we will grow at least some of our own.  For now though, we buy and preserve during the summer.  I have posted before about canning green beans.  They are one of our favorite veggies.  We canned again this summer but my husband wanted to try some fried green beans.  His favorite Chinese restaurant has them.  We did and they turned out really good!  So I'll share.  We tried to convince the 5 year old to eat them by calling them green bean fries.  She didn't go for it.  One of these days...

Green Bean Fries

Ingredients: 
Fresh Green Beans (with the ends snapped off and rinsed)
Eggs
Flour Mix (we used the same one we use for our Fried Chicken)

Directions: 
Heat up oil for frying.  We use grapeseed oil and have a fryer.  Boil some water to blanch the beans.  Boil the beans for 2-3 minutes and immediately rinse in cold water to stop the cooking process.  Coat the beans in egg, then the flour mix.  Then repeat the coating process.  Double coating is key.  We did one coat first and it was okay, but two coats definitely made them crispier.  Then toss the beans in the fryer.  If you are able, you also get a crispier bean if you double fry by pulling the beans out and letting the oil heat back up and dipping them in for a second round of frying.  However, this must be done quick with the beans so you don't overcook them.  They cook much faster than potatoes or chicken.  When they are done, we always spread them out on a paper towel to soak up the excess oil.
We paired these with baked chicken and rice.  It was a really good meal.

No-No Corn Ingredients List

This is a list I have been working on for awhile.  There are other lists floating around but I wanted a handy list for my family.  Some of these ingredients are not ALWAYS made from corn but often are so they are not safe ingredients unless they specifically state that they are NOT sourced from corn.  These are ingredients which have been present in products to which L has had a reaction. They could be in foods or medicines.  She has an intolerance so her reaction is mostly intestinal/gastric but eventually shows on her skin as well.  Some with an allergy or intolerance can tolerate certain corn products depending on how they are processed but at this point, most don't know without trying the product to see if there is a reaction.

No-No Corn Ingredients List 

• acetic acid
• alcohol
• artificial flavorings
• artificial sweeteners
• ascorbates
• ascorbic acid
• aspartame
• astaxanthin
• baking powder
• barley malt
• bleached flour
• blended sugar
• brown sugar
• calcium citrate
• calcium fumarate
• calcium gluconate
• calcium lactate
• calcium magnesium acetate
• calcium stearate
• calcium stearoyl lactylate
• caramel
• caramel color
• carbonmethylcellulose sodium
• cellulose microcrystalline
• cellulose, methyl
• cellulose, powdered
• cetearyl glucoside
• choline chloride
• citric acid
• citrus cloud emulsion
• cocoglycerides
• confectioners sugar
• corn
• corn alcohol
• corn gluten
• corn extract
• corn glour
• corn oil
• corn starch
• corn sweetener
• corn sugar
• corn syrup
• corn syrup solids
• cornmeal
• cornstarch, cornflour
• crosscarmellose sodium
• cyclodextrin
• DATUM
• decyl glucoside
• decyl polyglucose
• dextrin
• dextrose
• diglycerides
• distilled white vinegar
• drying agent
• erythritol
• ethanol
• ethylcellulose
• ethylene
• ethyl acetate
• ethyl alcohol
• ethyl lactate
• ethyl maltol
• fibersol
• flavorings
• food starch
• fructose
• fumaric acid
• germ
• gluconate
• gluconic acid
• gluconolactone
• glucosamine
• glucose
• glutamate
• gluten
• glycerides
• glycerin
• glycerol
• golden syrup
• grits
• high fructose corn syrup
• hominy
• honey
• hydrolyzed corn/corn protein
• hydrolyzed vegetable protein
• hydroxypropyl methylcellulose
• inositol
• invert syrup/sugar
• iodized salt
• lactate
• lactic acid
• lauryl glucoside
• lecithin
• linoleic acid
• lysine
• magnesium citrate
• magnesium fumarate
• magnesium stearate
• maize
• malic acid
• malonic acid
• malt
• malt syrup
• malt extract
• malted barley
• maltitol
• maltodextrin
• maltol
• maltose
• mannitol
• methyl gluceth
• methyl glucose
• methyl glucoside
• methylcellulose
• microcrystaline cellulose
• modified cellulose gum
• modified corn starch
• modified food starch
• molasses
• monoglycerides
• Monosodium glutamate
• MSG
• natural flavors
• olestra/olean
• polenta
• polydextrose
• polylactic acid
• polysorbates
• polyvinyl acetate
• potassium citrate
• potassium fumarate
• potassium gluconate
• powdered sugar
• pregelatinized starch
• propionic acid
• propylene glycol
• propylene glycol monostearate
• saccharin
• salt
• semolina (unless from wheat only)
• simethicone
• sodium carboxymethylcellulose
• sodium citrate
• sodium erythorbate
• sodium fumarate
• sodium lactate
• sodium starch glycolate
• sodium stearoyl fumrate
• sorbate
• sorbic acid
• sorbitan
• sorbitol
• sorghum
• splenda
• starch 
• stearic acid
• stearoyls
• sucralose
• sugar
• threonine
• tocopherol
• treacle
• triethyl citrate
• unmodified starch
• vanilla
• vanilla extract
• vanillin
• vegetable anything that isn't specific
• vinegar
• vinyl acetate
• vitamin A palmitate
• vitamin C
• vitamin E
• vitamins
• xanthan gum
• xylitol
• yeast/yeast extract
• zea mays
• zein

Natural All Purpose Cleaner

Vinegar and Citrus Peels: All Purpose Cleaner

Ingredients:
Vinegar
Citrus peels (orange, lemon, lime)

Directions:
In a large jar, pour vinegar over citrus peels.  Allow to soak for a week or so.  Pour into a squirt bottle with a little hot/warm water.

I use this to clean counters and appliances mostly but I have also used it on the tile floors.  The citrus helps to deter most insects as well.  The only thing it doesn't seem to keep away is ants.  We still have trouble with ants and can't find anything that keeps them gone.  But the citrus works to keep out spiders and other insects.

I don't have a picture of this.  I never think to take one when I make a new jar.  One of these days, I will remember and add a picture.  This method has been shared all over Pinterest and other social media.  It does work, is easy, and is cheap.  We already use citrus.  Now we just keep the peels in a jar for cleaner.

Homemade Lemonade and Lemonade Syrup

Two posts in one day! What?!  Well, it's rainy and yucky outside.  I haven't even been able to open my pool yet.  It's criminal!  Already four days into June and I can't open my pool!  So, I'm on my computer pulling new recipes and watching L play with her toys.  The house is a wreck because she is bored.  She has pulled out toys from the deepest corners of her toy boxes.  This is a child who does not enjoy just sitting and playing video games like other kids.  She is always on the go go go...  She did mention wanting to try lemonade though.  L?  Wants to try something new?  No way!  So I went and bought some lemons.  She, of course, cannot just have the lemonade at the store.  I have to make it from scratch.  But I already learned how to do this long ago.  So, this morning we squeezed lemons.  She thought that was really cool.  She only wanted to juice one though.  She didn't want to touch the "dirty seeds."  My sensory child...  They were slimy from the juice and pulp.  But she did sit and watch.  It was a good experience for her.  So now I will share the experience with you.  :)

And guess what... I remembered pictures this time!!!

Lemonade Syrup

Ingredients:
1 cup fresh squeezed lemon juice (I squeezed about 6 medium lemons for this this morning)
1/2 cup water
1 cup raw organic sugar

Directions:
In a small/medium saucepan, bring lemon juice and water to a boil.  Whisk in sugar.  Make sure you are using non reactive cookware.  I used a silicon coated whisk. Pour into a jar and let cool.  Refrigerate syrup in jar for up to one month.

To make this into lemonade, stir 1 Tablespoon (per 8 oz.) of syrup into a cold glass of water.  Adjust to taste of course.  I find that two tablespoons of syrup in one of my larger glasses of ice water is perfect.

This is what my jar of syrup looks like:

Homemade Body Scrub (Oh, and I'm Back... Again...)

Hello again!  I deleted my last 'I'm back' post because (obviously) I wasn't really back.  I fully intended to be, but you know, life happened.  So... Much... Life...  So first, I will update.  I mostly blog for myself, my family, and my friends.  I hope I can help a few others out there too, but it is primarily for us.  This is basically a catalog of information through our crazy journey.  It all started when I had my own medical struggles and then my daughter had hers too.  Now, I see so many others going through similar struggles.  I hope I can help them too.  I thought about just making the blog completely private so it didn't matter when I updated.  However, I have had so many through my daughter's issues ask me to keep going, that I am going to keep it mostly available for others as well.  However, posts may be sporadic and mostly caught up during summer break.  I am on summer break right now.  My summer breaks aren't really breaks.  I spend a lot of time at professional development and meeting with my team to plan our curriculum for next year.  The rest of the time, I spend planning our year of food and health at home for my family.  If you remember, my daughter cannot have corn.  Corn is in everything.  And I mean EVERYTHING!  I have learned much more about all of that since I posted last so I will try to update on that as I go.  We have also learned more about the delays this has caused for my daughter as well as other possible special needs for her academically.  We are still working on those.  It is a work in progress, but so far, we have had very supportive networks and teachers working with us even though we've had a not so supportive history of doctors.  She fits all of the newer research for learning and food needs.  I am thankful for the teachers, therapists, and specialists who have been so supportive and helpful.  Also, since my last post, I have had surgery and my husband has had a few surgeries.  Crazy, I know.  I had to have a hysterectomy.  Apparently, things were much worse than were showing up in blood tests and ultrasounds but I was in so much pain.  We only did a partial so I still have PCOS to deal with.  It was basically choose the hormone problem I'm used to or the opposite hormone problem.  Ugh!  So I am still fighting with hormones and weight.  Luckily, I've just gone back and forth and not gained all of what I lost back.  I am still smaller than I was when I had L by almost 20 pounds.  Hopefully, now that all of that is done, I can get back on track and keep losing.  J has lost a ton of weight though.  Good for him...  (*insert eye roll here*)  So there is a bit of an update for now.  Here is a recipe that won big as Christmas gifts this year: 

Coconut Body Scrub

Ingredients: 
3/4 cup raw organic sugar

1/2 cup coconut oil

preferred essential oil (optional)

Directions:

There are a few ways you can do this.  On my lower legs and arms, I use the sugar as is.  If I make one for my face and upper legs though, I put the sugar in my Ninja (food processor or blender) to make it a finer grain.  This is a preference though.  First I went ahead and softened the coconut oil just a bit. 10-15 seconds in the microwave is plenty.  You don't want it all liquid.  Mix it with the sugar. I used my hands and a good spatula to do this.  Then, if you want, you can add a few drops of an essential oil.  You can leave it just coconut.  I like this sometimes during the summer because coconut oil on it's own provides some UV protection.  But lavender oil (for relaxation) or lime (to wake you up) is sometimes nice too!  I mix it up.  I love to play with my oils.  Easy peasy!  

I didn't get any pictures of this when I did it at Christmas.  Silly me!  I will try to remember next time.  When I fixed these up for gifts, I just put some in little red ramekins with ribbons around them.  

Homemade Bug Spray

I am very allergic to mosquitoes!  They can make an entire limb swell up.  Then that will leave a bruise underneath for weeks.  It's painful rather than itchy.  BUT, I have never been able to wear bug spray either.  They all give me severe headaches and make my eyes swell up.  I spent a lot of very hot summer days and nights in long sleeves, long pants and boots because of this.  After my daughter was born, I didn't want to risk any of it so I started experimenting with natural, homemade bug sprays.  I've tried many but one worked better than any others.  That is this one.  Some put lavender instead of eucalyptus.  I tried that and still had several bites.  I tried tea tree oil as well.  Tea tree seems to work for ticks but I still had mosquito bites.  After using this spray, my daughter and I had zero, yes I said ZERO bites.  If you follow my blog, you have seen my carpet treatment for fleas.  It uses eucalyptus oil as well.  I believe eucalyptus is just a great bug deterrent.  (FYI, it's also good for clearing sinuses.  Just put a few drops in each corner of your shower before taking a hot, steamy shower.)  I didn't make a fancy bottle for this or anything.  I just bought a little spray bottle from Walmart or Target.

Natural Bug Spray Recipe:

Ingredients:
3.5 ounces Witch Hazel
Equal parts:
       -Lemongrass Oil
       -Eucalyptus Oil
       -Citronella Oil

Directions:
Combine all ingredients in a 4 ounce spray bottle.  Shake well before each use.  Spray just like any other bug spray.  Repeat as needed.



I hope it works as well for you as it did for my family!