Tuesday, August 28, 2018

Update On That Gross Cough

Hi, guys!

We’re back from our epic, end-of-summer vaca to Vermont. We had THE BEST time, and I can’t wait to tell you all about it, especially with regard to traveling with young kids. The parents out there know that a “vacation” with little kids is typically just a “trip,” but we really enjoyed ourselves. Blog post coming later this week!

We spent most of the day yesterday getting our lives together – unpacking, laundry, grocery shopping, meal prep, etc. Today, we’re back at it with a mostly regular week. Mal is back-to-school next week, so he’s getting his classroom organized today and tomorrow, and I’m catching up with one million emails and projects. I have a busy September with lots of travel, so I’m trying to plan ahead as well. As much as I’m going to miss summer, I’m looking forward to getting back into a routine.

This morning started bright and earl, and I fit in a bunch of work before Quinn woke up, but I still had a few quickie items to finish, so I brought my laptop downstairs to the living room while he watched some TV. Please note: The abandoned Pull-Up in the middle of the floor, which was NOT mine or Murphy’s. Ha!

After some wake up time, I got Quinn dressed for the day and then headed out to check for our Horstra Farms delivery. We ordered chocolate milk this week, and Quinn was pumped about it!

On the menu for breakfast for me: Scrambled eggs with baby spinach, toast with Justin’s Honey Peanut Butter, strawberries, and plenty of iced coffee with vanilla bean collagen and unsweetened vanilla Ripple milk.

While cooking breakfast, I dropped a piece of spinach on the floor, which Murphy IMMEDIATELY grabbed to eat, but, apparently, decided he wasn’t a fan. I guess there is a food that he doesn’t like!

He does, however, love a mostly-empty jar of peanut butter!

Ok, so that gross cough that I’ve dealt with for years now… it’s bronchitis. Right? HOW!?! HOWWWWW!?! I’ve had bronchitis for nearly 2 years now. I don’t even understand how this makes sense, but a CT scan and pulmonary specialist confirmed it. My mind is still blown, especially after TWO rounds of antibiotics with zero improvement. I’m on round #3 now, but I only have a few days left, and I’m still coughing up phlegm multiple times a day. If the antibiotics don’t work, we’ll have to do more testing, so I hope they kick in ASAP!

Question of the Day

Is there any food that your dog won’t eat? 

Anyone ever struggle with never-ending bronchitis? 

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Are Your Children Sleep-Deprived?

New Fall-Inspired Macro Plan

If you had a FUN summer (like me!) and you feel like you need a little kick in the behind to get on track, I have just the thing for you! Introducing CNC’s new Fall Macro Plan!

Gain access to a single customized, macronutrient calculation, based off your body composition, personal goals, activity level, and caloric needs. Plus, get our new fall guide, which is filled with all sorts of delicious recipes that you can enjoy this season! Just a sampling of macro-friendly recipes: Apple Pie Pancakes, Sausage and Quinoa Stuffed Acorn Squash, Warm Carrot and Sweet Potato Salad, Maple Pumpkin Popcorn, and more!

This plan is perfect for anyone who is striving to get a better handle on tracking macros and needs some motivation to achieve their personal goals. FYI: This plan does not include one-on-one coaching. If you need some extra support and accountability, please check out our 4- and 8-week options.


  • Personal protein, carb, and fat goals
  • Established daily calorie goals
  • Fall Season Meal Planning E-Guide
  • 7 Days of Sample Meal Plans
  • How to Track Macros Quick Guide
  • Macro Cheat Sheet
  • Ebook Download with 12 additional Macro-Friendly Recipes


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Reimagining Leftovers

Leftovers form the backbone of my lunches during the week. For some meals we don’t have any, but I usually prepare meals for 3-4 portions, depending on if Mazen is with us, so that we’ll have at least one extra serving to use in lunches.  I’ve found that if I make more servings than that, say a soup that feeds 6-8, those extra portions go to waste. (Unless I have my act together and freeze some knowing I won’t eat all of it, but usually what happens is I realize I’m not going to eat something after it’s been in the fridge for 5 days and is probably not safe to freeze.) I hate wasting food and I know the more portions you make at once, the more efficient the meal, but I also know myself, my habits and my preferences and am realistic with my own expectations. I prefer to reimagine the leftovers into a new meal (usually a bowl/salad) instead of eating them exactly as we had them the night before.

So what I’m trying to say is there is a fine balance in our house between too little and too much food!

This was one of our recent dinners: baked panko-mustard salmon (inspired by this recipe!) over rice with diced bell pepper, wilted spinach, an herb dressing, parmesan and walnuts. Those strips are Dang Coconut Chips! I literally made this up on the spot!


We had just a little salmon left plus about half a cup of rice and I morphed that into this yummy lunch the next day. (Yes, I am the queen of odd pairings, but there more flavor and texture the better IMO!) This whole bowl revolved around using Seaside Cheddar – it’s my current favorite!

Rice on the bottom with those two pieces of salmon, chopped heirloom tomato, nectarine, red peppers, a few greens (mostly for color – I was running low!) and Seaside Cheddar on top. Plus sea salt, pepper, and a tiny drizzle of olive oil. It was DELISH!

What are your lunch staples? Leftovers as they were eaten? Repurposed? Sandwiches? A jar of peanut butter at your desk?

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Clean Eating Lunch Box Burritos Recipe

These clean eating lunch box burritos are a quick, easy-breezy  lunch any day of the week.

I know, a basic burrito sounds pretty lame. I mean, who can’t throw one of those together, right?

Well, this post is really more about an easy lunch idea that is great for stocking your freezer with for either kids or adults!

I kept this super simple because I figured, if anyone reading this is like me, school lunches sometimes happen last minute. Like 10 minutes before you have to walk out the door. So while this may take a little longer then 10 minutes to make, it’s even faster to pop one from your freezer into the microwave for 3 minutes to pop into that last minute lunch box.

Clean Eating Lunch Box Burritos Recipe


  • Freeze these separately, on a cookie sheet for about 4 hours first. Then you can pile them all into one bag or container to store in the freezer.
  • These will keep in the freezer for up to 4 months without losing flavor or too many nutrients.
  • To cook directly from the freezer, microwave for about 2-3 minutes on high. Flip over about half way through for more even cooking.


  • Pack a warm burrito in an insulated lunch bag/box to keep it warm until lunch.
  • Pack a cold (from the fridge) burrito with ice packs on both sides.
  • Pack a frozen burrito with ice packs on both sides.


  • I keep cans of clean, refried beans in my pantry at all times for quick meals. To heat them, add about 1-2 tbsp. of water to the pot with the beans to make them easier to stir.
  • Using cooked rice, warm it in a pot with a small pat of butter and a tiny pinch of salt for extra flavor.
  • Warm the tortilla by wrapping them in damp paper towels, then placing them in the oven or microwave (10-15 minutes and 2-3 minutes, respectively). This will make the tortillas easier to fold.

Clean Eating Lunch Box Burritos Recipe


  • Feel free to add other toppings, but first ask yourself if they will freeze well. Also, keep the additions in small portions so you can still wrap the burrito.
  • Pack this with a side of salsa or guacamole and some fruit for a complete lunch.
  • This recipe assumes your rice is already cooked. So if you don’t have any cooked, do that first.


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Clean Eating Lunch Box Burritos Recipe

A quick and easy school or work lunch you can prep ahead of time and stock your freezer with. Feel free to add other toppings, but first ask yourself if they will freeze well. Also, keep the additions in small portions so you can still wrap the burrito. Pack this with a side of salsa or guacamole and some fruit for a complete lunch.

  • 1 whole grain tortilla
  • 1/3 cup warmed refried beans
  • 1/4 cup cooked brown rice
  1. Lay the tortilla on a flat surface, layer on the beans and then the rice.

  2. Roll up the burrito and place, edge side down, on a baking sheet.

  3. Freeze for at least 4 hours before transferring to a larger, freezer-safe container for long term storage in the freezer.

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

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