Toasted Pecans

This is one of my favorite ways to eat pecans.

I'm not a fan of them in foods, but I will eat them plain all day long.

Toasting them brings out their great flavor.

The great thing about this recipe is you don't need to measure anything.

 

 

 

Start out with a stick of butter and melt it.

Then add in your seasoning.

I put in some season salt, hot sauce, and Worcestershire.

Throw in your pecans and toss.

Then pour onto a baking sheet.

I like to lift the pecans out with my hands, that way I don't get any

liquid that didn't adhere to them.

 

Bake in a preheated oven at 265 degrees for about an hour.

Stir every 15 minutes.

Check after 45 minutes to make sure they are not too dark.

Enjoy!

Happy Valentines Day!

Happy Valentines Day!

We had a quiet dinner at home (well semi-quiet , I'm not

sure how quiet it can be with 2 little ones)

The menu consisted of bacon, eggs, hashbrowns,

and pink pancakes, which Liv loved!

And for dessert chocolate mousse. 

 

My little valentines sharing an apple.

 

Ultimate Broccoli

The weight loss journey is going really well so far!
I’m down 15 pounds!
I know I have a long way to go, but it’s definitely reassuring to see the scale number going down.

Today I wanted to highlight a recipe for broccoli
 that I saw on Pinterest.
It was one of the first recipes I ever pinned
but I just recently got around to trying it.

Well, let me just say this is the only way
I will ever eat broccoli again!
It was seriously awesome. I’m not a huge broccoli fan but I could eat this every night.

Another nice thing about it is it can be completely
done and on the table in 20 min.

 Best Broccoli
Adapted from the Amateur Gourmet

4 lbs. of broccoli (I used 3 large bunches)
Olive oil
Kosher Salt & Pepper
4-5 Garlic cloves
Lemon
Parmesan

Preheat oven to 425 degrees.

 

Take the broccoli and cut into florets and place on cookie sheet.

Peel the garlic cloves and slice. Add the slices to the broccoli.

Drizzle the broccoli and garlic cloves with olive oil (about 4 Tbsp., just eyeball it), then sprinkle with kosher salt and pepper.  

Roast for 20-25 minutes until the broccoli tips turn brown.

When the broccoli comes out of the oven drizzle a couple of Tbsp. of olive oil over the top.  Then zest a lemon over top, and juice half of the lemon over it. Finally grate some fresh Parmesans over top (about 1/3 cup). This is definitely best when hot.

Long over due

Well, it's been an eventful few weeks.

In between a death in the family and some medical things

I've had a hard time getting on here to post.

 

Then when I finally get ready to start typing lightening hits our

phone line and takes out our Internet, just my luck.

 

So here we are a couple of weeks since my last post.

I've got some good recipes I'll be posting soon.

For now here are some pictures.

 

 

 

 

 

 

 

 

 

 

 

Super Bowl dessert I made (recipe coming soon!)

 

 

 

 

 



Sick

I wanted to do a big post on a new healthy recipe today,

but sickness has hit my little girl.

After running a high fever all day yesterday she's now feeling pretty bad.

So no post today, just a quick check in to say I'm still here.

And to send some prayers our way that the rest

of the family doesn't get it!

Life

 

 

Rocking the overalls and cowboy boots.

 

New beagle puppies.

 

We woke up to an iced wonderland Saturday morning.

 

Liv's first set of pigtails! It only took close to 3 years ;)

 



Wednesday Weigh Day

OK, I know I sound like a broken record, but Wednesday Weigh Day is back!

New year, new me!

I turn 30 this year and I really want to get the ball rolling, so it starts again :)

 

Plus I have a new motivation.

When I really thought about why I wanted to lose weight it was

always to fit into some cute outfit or something else superficial.

But deep down I know why I need to lose weight.
 

 

These two little ones are my new motivation.

They were always in the back of my mind but they should have been the #1 reason the whole time.

 

So here's to a new year and a new healthier life!