Sundays at our house mean one thing: prep! We spend most of the day prepping. We usually start at Whole Foods to hit up the bulk aisle. I get all of my smoothie ingredients, superfoods and spices in portion sized amounts and pay a MUCH cheaper price. Once we get home and unload, it’s time to get to business. My husband started on the pickling stuff first. I’m obsessed with pickled veggies but honestly they can get pricey when buying quality. So he started to make his own…. for me :). Today he made garlic dill pickles and taqueria style pickled veggies which consists of: jicama, carrots, onions, a variety of hot peppers and spices.
YUMMMMM!!! The hard part is waiting to eat them…
Next, we brew our new batches of kombucha. We have been making our own for a few months now. Again, kombucha is something I enjoy very much but can be an expensive habit if you buy at the store. Our boys went blueberry picking this weekend and brought home tons of berries so my husband made a blueberry juice for this weeks batch. Blueberry kombucha?! Um, YES, please!!!
Ps- Yes, we recycle bottles 😉
While my husband worked on bottling up the ‘booch, I was working on dinner which will also be leftovers… and bone broth. This roasted chicken was simple and delicious!!! Oh, and those carrots!!! My husband couldn’t stop raving about them.
Cook time: 90 minutes
What you’ll need:
- 3lb whole organic chicken
- 1 1/2 TBS of ghee (I use the california garlic from Fourth and Heart)
- 1 whole lemon
- 1 1/2 tsp of dried rosemary (I had dried, you can use fresh if you have it)
- 1/2 tsp of granulated garlic
- 1/4 tsp of turmeric
- salt (I use Himalayan pink salt)
- black pepper
- 3-4 large carrots cut diagonally at about 1/4 to 1/2 in. thick
- Preheat the oven to 400 degrees.
- Place the chicken breast down in a 9×13 glass casserole dish and place the cut carrots around the chicken.
- In a small custard glass melt the ghee in the microwave for about 30 seconds.
- Add dried rosemary, garlic and turmeric to the melted ghee. Mix then pour over the chicken. With your hands rub the ghee mixture over the chicken until evenly coated.
- Sprinkle salt and pepper over the chicken and carrots. I measured out about 1/4 tsp of pink salt for the chicken and another 1/4 tsp for the carrots.
- Cut a whole lemon in half and squeeze the juice over the chicken and carrots. Make sure to catch the seeds and toss them out. Place the squeezed lemons on opposite ends of the dish tucked between carrots.
- Put the dish in the oven uncovered and roast for 90 minutes occasionally basting the chicken.
- Once cooked, allow to cool for about 20-30 minutes then carve and enjoy.
Prepare and plan for a week of success! You won’t regret it. Happy Sundaze.
If you’re like me, you hit Trader Joe’s up at least once on the weekends. This weekend I’m going for something specific but let’s be real…. I’ll end up leaving with ten more items.
So let’s talk about my latest obsession–These taqueria style pickled veggies!
OMG! They’re just so damn good! I’m already a HUGE fan of pickled veggies. My favorite is when I can get them at the farmers market but sadly my dealer(it’s like crack) isn’t there every time. My go-to’s are the pickled beets and garlic dill pickles! YUM!!! And bless his heart he has a huge variety and offers samples of EVERYTHING.
Samples- the way to Rebecca’s heart.
That’s actually the true definition.
The business is called Fresh Crunch from Falls Church, Va. and they are amazing! They aren’t regularly at the Williamsburg farmers market during the summer but they are in the fall. You’re welcome.
So back to these Mexican-style spicy pickled veggies. I noticed them when I reached to grab sauerkraut, the usual fridge staple of mine. Sauerkraut is great for your gut and delicious! Intrigued I decided to put it in my cart. We had tacos on the menu for dinner so I thought this would be the perfect way to try it out. My first bite and I was yelling “YASSSSS” in the kitchen. My husband finds me dramatic. He may be right but they were just bomb diggity and food is exciting to me!
Pictured below is my dinner that evening. Tacos using collard leaves, topped with grilled chicken, homemade guacamole, shredded cabbage, onions and tomatoes. I added the pickled veggies on top and they were a match made in heaven. They added spice, crunch, acidity and FLAVA!
Aside from tacos you can use these on almost anything. Add it to a wrap, eat it as a snack with Kite Hill cream cheese style spread, eat it plain or even add it for a twist on your salad.
Don’t be afraid to try something new. Continue to stay inspired by switching things up. You never know, you might end up LOVING it.
Friday Night, Family Pizza Night– A night I started back when my husband was working two jobs, leaving me with the kids alone on a Friday night. It was our way to make the time pass while giving us something to look forward to during the week. I’d let the kids pick a movie and i’d buy a take-and-bake pizza. Luckily for me Jayce has excellent taste and always seems to pick a classic Disney movie that I love. Sounds like a great night, right?! I mean it was nice, although I was missing my husband….. but aside from that I would restrict myself from pizza and make myself a salad. Cool. Once we were done and the kids were asleep i’d clean up and sneak pizza. Not cool. Just a slice or two so it wasn’t noticeable. But why? Sneaking from who?!? Who did I not want to notice?!? The only person judging me was ME and that is no way to live my friends!! You have to have a balance in life. Food is a big part of life yet we often feel like it’s all or nothing. It doesn’t have to be that way.
I’m fortunate that I now get to spend those movie nights with my husband, as he no longer has to work those two jobs, my two boys, a great animation and pizza. The pizza is actually something I look forward to with excitement. Not guilt, anxiety or shame. We switched from the take-and-bakes back to the homemade and trying new toppings is a highlight of the evening. It’s all a part of an experience for me. Watching the boys roll out dough, telling Mason over and over again to stop eating all of the pepperoni, my husband tossing the dough into the air and it usually hitting the ceiling or Mason’s face (LOL). I’m content and my heart is full. I don’t feel anxious with my salad or have that temptation of sneaking off into the kitchen. Don’t be that person that beats yourself up for eating something. Just go right back into your usual way of eating. A slice of pizza isn’t going to ruin you. The body is a whole lot more complex than that. Love your body enough to allow it enjoy these experiences. Learn to see those meals as something special and build a healthy relationship with food.
This past Friday we had the pleasure of having Emma of Fate and Chaos come to our home to document our special night. The photos capture the essence of who we are and make those slices of pizza all worth it.
Tomorrow is Monday which means meal prepping day for this mama. I don’t dine out for breakfast, lunch or dinner throughout the week so it’s important for me to plan and prep. I’m a big fan of throwing things together in a bowl. To keep these meals convenient, I must make all ingredients easy and accessible.
This week in my fridge I have:
- Salad greens
- Kale for smoothies
- Collards for wraps
- Sautéed swiss chard
- Grated carrots
- Roasted sweet potatoes and yams
- Chicken sausage
- Grilled chicken
- Pickled beets
- Alfalfa sprouts
- Kite Hill chive cream cheese style spread (this stuff is non-dairy, AHHH-MAZING and I find it at Whole Foods)
I usually combine most of these for my bowls as you can see below
With these ingredients I am able to quickly assemble things such as:
Dave’s Killer Bread bagel topped with Jewel yams (sweet potatoes), alfalfa sprouts, chicken sausage that I quickly sautéed in the cast iron with ghee and finally hot sauce!
Lavash with Kite Hill chive cream cheese style spread, alfalfa sprouts, grilled chicken, salad greens, grated carrots, tomatoes, pickled beets, cucumbers and banana rings. I will be making this wrap with collard leaves.
On a side note, my picky with health foods husband ate this and I didn’t hear a complaint! You can totally “man” this up if you want with a few different ingredients like a small touch of BBQ or Buffalo sauce on the chicken. As far as the kids go…………still a work in progress.
So now that I shared my plans for my fridge list, I want to share a recipe for one of them-
Turmeric Ginger Sweet Potatoes
- 2 sweet potatoes cut into about 1″cubes or smaller (I used Jewel yams and Japanese sweet potatoes because they’re my fave)
- 2 TBS of melted ghee
- 1/4 tsp of granulated garlic
- 1/4 tsp of ginger
- 1/2 tsp of turmeric
- 1/2 tsp of oregano
- 1 TBS of lemon juice
- Salt (I use pink Himalayan)
- Black pepper
- Preheat oven to 375 degrees
- Add the garlic, ginger, turmeric, oregano and lemon juice to the melted ghee and mix.
- Lay sweet potatoes on a baking sheet evenly, sprinkle salt and pepper then pour melted ghee spice mixture over potatoes. With your hands(works best) mix the potatoes with the ghee until all potatoes are coated. Potato massage.
- Bake for 30-35 minutes turning potatoes halfway for even roasting.
- Once done and fork tender, allow potatoes to cool before storing.
Hope everyone’s had a wonderful Sunday. Plan and prep for a successful week!
Welcome to my blog. I’m Rebecca. I’m a wife to my handsome husband Tom and mama bear to two wild boys, Jayce (7) and Mason (3). I love to cook, learn new foods, experience new places and heal my body through food. Food is something that was always a struggle for me. It wasn’t until I was at my highest weight of 240lbs that I decided to start making changes. Not only was I overweight, I was depressed, felt ill 24/7, I was constantly visiting the doctors, couldn’t get pregnant and developed serious digestive issues. At that time I was diagnosed with PCOS (Polycystic Ovary Syndrome), IBS (Irritable Bowel Syndrome), CC (Chronic Constipation) and was on several medications to ease my digestive discomfort, regulate my hormones and insulin levels. The medication worked………..but then it stopped and I was left with the same issues. The biggest issue was that while I was on medication, there were no changes in my lifestyle. I was never told that my choices in food, beverages and lack of fitness were the biggest factors contributing to everything going on with my body. These factors had my body going crazy, from inside… and out. Not only did I gain weight and develop medical conditions, my acne was out of control! I never had acne before in my life! It was then that I began to take responsibility for myself and what I put into my body. It was my body and no one was going to heal it but me. After research, I began to turn down medications including birth control. Birth control was pushed heavily on me for my PCOS but time after time I would refuse. I didn’t want to treat a hormone disorder with more hormones. I began to read on the importance of gut health, clean eating and much more. Today, while I’m still learning and growing, I eat for my health. I eat to fuel and to heal my body. Like I said, I have a family, I work full time and have hobbies that I pursue. It isn’t always easy but when you feel great from the inside, you’ll give the world the best version of yourself and that makes life a whole lot easier. This blog is a place for me to share the things I like to eat, what works for me, my challenges and growth, recipes, meal ideas, motherhood and everything I love. I’d love you to join me on my journey!