(Photo Credit: Kelly Sloan)
Now that it’s getting hot outside, you may be tempted to head out for ice cream. Instead, give a delicious homemade smoothie a try. Packed full of antioxidants, fiber, and protein, but much lower in added sugar and calories; it’s a great way to fill up while you slim down for bathing suit season.
Here’s a great recipe created by my fantastic intern Kelly Sloan
Refreshing Green Drink
- 2 cups frozen or fresh diced pineapple
- 1/2 cup kale
- 2 medium ripe bananas
- 1 large cucumber, cut into pieces
- 2 cups water or coconut water
- 1 teaspoon honey or agave
- Add all ingredients into blender and blend until smooth. Add more liquid for a thin consistency. Enjoy! Makes 2-3 servings.
I get asked a lot from friends that don’t yet have children or those who are stay at home parents, “how do you do it?” “How are you able to work so much and get so much done while still finding time for your family?” Well the truth is, I have no idea! I don’t feel like I ever get anything done and I am equally amazed at the parents I know who are able to accomplish so much more than me. Or those who juggle multiple children (or twins Ah!) at once. I have no idea how you all do it and I am always amazed to see how you make it work.
I am incredibly blessed to have a flexible schedule as a self-employed mother. This allows me to have two days a week where I “work” from home with Joey and work the rest of the week at my office. On my work-from-home days, little ‘real’ work gets accomplished! What has worked is that I no longer attempt to complete any activity I can do when Joey is awake when he naps. His naps are so rare and so inconsistent, that I have to take full advantage of them. So, I no longer workout when he sleeps. Instead, Joey & I either exercise together or he goes to the childcare room at the gym while I workout.
When he eats, I work on cooking meals and snacks from him as well as preparing dinners, etc. He is a slow eater and enjoys food, so typically I can get an actual meal prepped and prepared during this time. However, on days when he isn’t feeling well, he won’t eat, so I don’t cook. Those are the days where a bag of pre-washed salad and precooked chicken is my friendJ When he naps is when I answer emails, write, make work calls, etc. As much as I can accomplish in the brief 20 minutes or he allows me (I have learned to work fast and multitask!). However, because no matter how hard I try, he has no consistency to his naps, it’s hard to schedule any real work related activities on the days we are home together.
I am lucky enough to live very close to my family, who are huge helpers with watching Joey on non-daycare days. With my work, my schedule can change day to day, so having this flexibility is a lifesaver. Of course, when I don’t have another childcare option available, I try to get Joey to be as quiet as possible when I do need to do work while he’s awake. He very loud in everything he does, so this is definitely a struggle. For instance, take this picture of the result of Joey “coloring” quietly while I was on a work call. Thank goodness for washable markers!
Juggling work and motherhood is definitely a balance. What is comes down to is just focusing on priorities. Some days the house isn’t clean. Some days we eat take-out. Some days I am so tired I just need a nap instead of hitting the gym. But I just try my best. At the end of the day, all that really matters is that Joey knows how loved he is and that he is well cared for. Everything else just falls into place. Some days it’s very frustrating, but most days it’s incredibly rewarding. I wouldn’t change it for the world!
Looking for a quick and easy breakfast that is high in protein as well as low in calories? Or are you looking for a way to sneak in vegetables to the diet of your picky eater? This recipe works for it all! It takes less than 5 minutes to prepare, 10 minutes to bake, and you are ready to eat! And if you add the optional phyllo dough shell, these can also make delicious appetizers for your next event. And the best part, each quiche is only 20 calories! (or 50 calories each with the phyllo shells).
6 large eggs
1 cup roasted vegetables of your choice (for this I used a blend of yellow and orange bell peppers and sweet onion that had been broiled on a previous day)
mini muffin tray
Place one cup of roasted vegetables in food processor to finely chop. Beat eggs until smooth and mix in vegetables. Pour into a lightly greased mini muffin tin. Bake at 400 F for 10 minutes or until toothpick comes out clean.
Optional: Add phyllo dough shell into mini muffin tin holders, pour egg directly into shell.
I love chicken, and my family does too, but sometimes chicken gets old. So I am constantly brainstorming new ways to make chicken seem more exciting. With Joey’s newfound love of peanut butter, I decided it was a great time to experiment with a peanut chicken. This recipe was incredibly easy to make and it seemed to be a hit with the family!
1 lbs boneless, skinless chicken breasts, thin-sliced
1/3 cup natural peanut butter
1/8 cup low sodium soy sauce
1 Tbs agave
½ cup water
2 tsp minced garlic
½ tsp minced ginger
½ tsp crushed red pepper
1 large sweet onion, sliced
1 Tbs olive oil
In a large skillet, heat oil over medium heat and add in sliced onions. While onions brown, warm peanut butter in a small pan or in microwave to thin. Pour soy sauce, water, agave, garlic, ginger, and red pepper into thinned peanut butter and mix until smooth. Pour sauce over onions and allow to simmer for two minutes. Add chicken breasts to skillet and sauté in sauce until evenly browned on both sides and cooked throughout. Serve warm with steamed vegetables on the side.