Well, back to reality. Spring Breaks are over. The kids are back in school and we (Moms) are trying to clean out the bedrooms, do mounds of laundry, pick up toys all over the house and clean up the kitchen from the marshmallow fights. Or maybe that is just our space station! Here are this week’s tips to get you back into your “swing” of things. (more…)
How do you go from Mach 7 to doing nothing? Easy, just tell yourself you are going to do it and plan it! It took some doing but after two very long weeks, this body did nothing today and feel fabulous for it. There was lots of laying in bed until noon, watching brainless television (Does anyone really believe the Housewives of Orange County are real?), napping and listening to the rain and wind. It is not easy to take time for yourself, but this is your homework for the next week. It may not be a whole day, but find some time at least an hour and take it! Report back and share your new outlook. (more…)
Well, glad E. Bunny has come and gone. He left those crazy Cadbury crunch eggs. OD’d on them in less than 3 hours. What candy did you enjoy this past weekend?
Looks like from the national weather reports that Spring has finally sprung! High heat in the south, warmer temps and less storms in the north and east and sunny skies in the west. Time to start focusing on summer, summer, summer! What are your plans? Camps, vacations, pool parties or beach days? (more…)
**Just a note to say I have not personally made this, but all the reviews and hoopla are it is majorly, SEVERELY delicious!! Everybody freakin LOVES it!** (more…)
The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
1 (10-ounce) can refrigerated pizza crust
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Amount per serving – This recipe makes 4 servings.
Calories from fat: 28%
Saturated fat: 4g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1g
How is March treating you? Like a lion or a lamb? March can be a very stressful, mundane and trying month, so take some time break out of your routine and mix things up a bit. Instead of drinking coffee, try herbal tea or a tea latte. Tired of the same cardio routine, mix it up with a jump rope, hula-hoop and some head banging rock music. Work those legs, while doing dishes or checking out at the store, do calf raises. Instead of plopping down at the computer, stand and Facebook, instead. This week’s tips are Nice, Green, (more…)
Cook time: 20 mins
Shredded zucchini adds texture to southern-style corn bread to create this meatless delight. The flavor is enhanced by a roasted red pepper and mushroom ragout. Ragout is a French term that refers to a savory, thick, seasoned stew or sauce, and is pronounced raa-Goo. (more…)