For my 36th birthday, I decided to engage myself with a life coach to start thinking about who and how I wanted to be.  I uncovered some interesting self reflections and I discovered some really big roadblocks within myself.  Many of which I give in to on a regular basis.  A couple of weeks ago I started doing yoga.  I needed to build in one healthy habit that was going to give me a strong foundation and that I can be successful at.  One of my biggest challenges is just making time for myself and particularly pulling myself away from work.  I've done yoga almost every day for the past two weeks and am finally learning how to create that time and space.  It's something I look forward to and am willing to make time for.  Now that I am on a roll, I really don't want to miss it.  I am finding so much greater awareness of my self - my physical, emotional, mental, and spiritual state of being.  I feel like I'm able to take in more, to give more, and to be a little bit more fully.  I like it, and can see it is laying a strong foundation for growth in so many other areas of my life.  I know eventually there are other healthful habits I need to incorporate for a strong and healthy heart but I'm trying not to think ahead.  This is my focus for now and I'm looking forward to seeing where this journey takes me.

Fried eggs atop sautéed celery red and yellow peppers and breakfast chicken sausage

Steel cut oats with maple syrup and chopped walnuts

Breakfast

Nutrition Journal

***SICK DAY***

Here's the best I could do with a sick day and what I could find in my cupboards.

AM - 2/3 Cup Steal Cut Oats and 2 Tbs walnuts

LUNCH - 1 slice of cooked Turkey Ham, 1 Can of Chicken Noodle Soup

#37 - Cornbread Casserole with Pinto Beans and Swiss Chard

This recipe may not sound like much but both Don and I were surprised at how these simple flavors married so perfectly in this ultimate comfort casserole dish.  We will be working this into the regular routine as a great source for using up swish chard and an excellent vegetarian option too.

INGREDIENTS
1 medium yellow onion diced
1 tsp bottled minced garlic
1 bunch chard, stems and leaves separated, stems diced and leaves coarsely chopped
1 tsp ground cumin
2 15 oz cans organic pinto beans, drained and rinsed
16 ounces plain Greek Yogurt
1 12 oz jar of prepared bruschetta
1 15 oz box cornbread mix, prepared according to instructions and set aside

Preheat the oven to 375.  Saute onions, garlic, chard stems and cumin in some olive oil.  Add chard leaves at the end until they start to sweat.  Stir together beans, yogurt, and onion mixture.  Spread in the bottom of a large baking dish.  For next layer spread bruschetta over bean mixture.  For final layer spread cornbread mixture on top.  Bake uncovered about 30 to 40 minutes until cornbread is fully cooked and golden brown.  Serve immediately.

#36 - Salmon Burgers Served with Edamame

Another quick and easy weeknight win.  Eating out avoided once again.

#35 - Asian Shrimp and Noodle Soup

Thanks to a well timed cloud break, Caitlyn and I got to go for a little walk when she got home from daycare tonight.  In about 30 minutes we managed to make it as far as two neighbor's houses and back.  Along the way we explored numerous puddles, storm drains, a deer crossing the road, several choice gravel rocks, and shouted at the top of Caitlyn's lungs "HI!" to every neighbor we encountered.  Then it was back to indoor playing while Mama got dinner ready, inspired once again by my Trader Joe's cookbook but very much adapted with my own twist since several of the original ingredients are no longer carried by the store.  This was a recipe that Don picked out and it turned out really great.  It was especially fun because it's not something I would have originally gravitated to but so glad I did.  We would happily make this again.

INGREDIENTS
2 cups chicken broth (I used homemade)
1 package TJ's frozen Tom Yum Soup
2 cups beef broth
1 cup water
Juice of 1 Lemon
6 ounces brown rice spaghetti noodles
8 oz shitake mushrooms
1 cup frozen small to medium already cooked shrimp
1 cup bagged stir fry veggies (with cabbage)
Siracha (for serving)
Soy Sauce (for serving)

Bring first five ingredients to a boil in a large pot.  Add noodles and cook about 5 minutes.  Add Shitake Mushrooms and cook about two minutes.  Add shrimp and stir fry veggies and cook another 4 minutes.  Serve with Siracha and Soy Sauce on the side for additional flavoring options.

#34 - TJ's Peppercorn Garlic Marinated Pork Tenderloin with Corn on the Cob

Despite a shaky weather forecast for the weekend, we got away with a dry Saturday with lots of sunbreaks.  We made the most of the day getting out for a walk around Lake Padden with the Kelty Backpack and the dogs.  Then we even got to enjoy a BBQ Dinner and eat out by the chimenea with a small fire.  I love that we have an outdoorsy girl who wants to be outside all the time and is entertained by rocks, dirt and sticks and not afraid to get dirty or wet.  She would have fit right in with Mommy and Aunt Kristy and Aunt Terri when we were kids practicing our Heman acrobatic moves in the backyard or hunting banana slugs at the archery range.  Dinner was one of my most favorite simple grill meals - Peppercorn Garlic Marinated Pork Tenderloin from Trader Joes served with Corn on the Cob.  If you have not tried this pork tenderloin at Trader Joes, I can't recommend it enough!

#33 - Turkey Artichoke Wrap

Recipe #33 - a third of the way to my goal of documenting 100 home cooked meals!

I'm enjoying this one as we speak and I can definitely say I recommend this one!

INGREDIENTS
Lavish Bread
Artichoke Pesto Spread
Sliced Deli Turkey
Sliced Swiss Cheese
Chopped Fresh Basil
Sliced Heirloom Tomatoes