Keep It Fun And Healthy

I hope everyone had a great Thanksgiving. I thought I would share with you a few pictures from my weekend. It was filled with lots of food. Moderation sure was hard but I preached it all week at work so I tried my hardest to practice it. Thursday I went to my Dads and spent the day with him. I made a pumpkin pie to take! I found the idea to do the braded crust off of Pinterest . I’m addicted! Friday my sister and her husband CJ came over to my mom’s to watch the Razorback game. Mom made chicken and dumplings!   What a game. Moses even dressed up for the game. Saturday we went over to my Grandmothers house for Thanksgiving with my mom’s side. We always have a good time at Grandmothers. She always goes over the top with her tab top decorations Aren't they perfect?! I was so excited that Ashley and William joined us as well. We also celebrated Grandmothers birthday. My sister, Jamie made her cake. My Grandmother is the cutest Grandmother ever! We then celebrated our

I can’t believe Thanksgiving is this week! It really has snuck up on me this year. I love the holidays so much and want to enjoy every minute of it. So from now on I’m in holiday mode. I started my morning off with a Pumpkin Oat Smoothie. Mmmm every sip reminded me of Thanksgiving, family, friends, and pumpkin pie! When I have a smoothie for breakfast it needs to keep me full till lunch. So I love to add oats for that creamy goodness to fill me up. This is a quick and easy smoothie and is easily doable for a quick morning breakfast. Cook your oats for 5 min on the stove stove. Throw all of your ingredients into your blender and blend till smooth. Pumpkin Oat Smoothie 1/2 Cup uncooked Oats 2 Cup water 1/2 Cup pumpkin puree 3 Tbs Agave 1 Tsp Cinnamon Sprinkle of pumpkin pie spice 1 Cup non fat Milk 2 Cup Ice Cook oats in 2 cups of water over the stove top for 5 min. Place all ingredients into your blender and blend until smooth. It makes about 2 servings.   Hope y

I decided to make an old recipe last night. I’ve only made it in the crockpot but tonight I made it on the stovetop. It turned out pretty good. I paired it with a side of Edamame with sea salt! I started out cooking and then shredding 1 lb of chicken. While the chicken was cooking, chop up your veggies. Sauté veggies in olive oil. Once your vegetables are tender add your chicken, pineapples, paprika, turmeric, and soy sauce. Sauté for 15 min on medium heat. While your chicken mixture is cooking, prepare your rice. (I used brown rice) Start with rice then top with chicken mixture. Served with steamed edamame. Yum!   Check out the full recipe here. Pineapple Chicken

Saturday was the 2011 Arkansas Cornbread Festival in Little Rock. I entered the competition thinking it would be a fun activity to participate in; I had no idea how big of a festival it was going to be. The number of attendents kept increasing which made me more nervous as the competition neared.  The last count I had heard was 1000 people and  I thought, how am I’m going to fix enough cornbread for that many people?  I knew that they would only be getting a 2 oz sample cup but still, that's a lot of people. I spent Friday afternoon and evening baking cornbread. They suggested that we make 4 13x9 in square inch pans worth of cornbread, I ended up shooting for 5 just to be safe.  My cornbread was called Citrus Corny Cornbread. It originated from my mom’s corny cornbread recipe that I grew up on but I put a little twist on it by adding orange juice, orange zest, and cream cheese. After 3 trips to Walmart and one batch that didn’t turn out right, I ended up with 5 13x9 inch