AdvoCare Recipes, Shopping Guide, and more!

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I was so excited when I got my hands on the 24 Day Challenge Recipes. (updated!)   Always looking for something new, the recipes in the 24 Day Challenge meals are fantastic!   I’m really enjoying testing them out for our family.

And who doesn’t love a grocery shopping guide to help you navigate the crazy grocery store?!

A few people have asked me to assist with their meal planning during the cleanse phase and max phase.  Please comment below or contact me and I will gladly help out!

OH!   Have you downloaded the AdvoCare app?   Check it out!

digital 24 day challenge

 

Grilled Mexican Pork Chops

Sometimes I feel like my life revolves around scheduling dinner. Finding recipes, making sure it’s healthy and that I can eat it (gluten free, lactose free), making sure we don’t double up on genre (nobody really wants pasta 3 nights in a row, do they?), dodging traffic at our busy H.E.B grocery store, making something that is finished in 45 minutes or less after a long day of work, and on and on! Yes, the week is set by the menu!

For tonight, we’re going light and healthy.  Fire up the grill and get ready!

The main ingredients for my inspiration:  Pork chops, taco seasoning, corn on the cob, and sweet potatoes

Prep Work:   (The potatoes and corn can be prepped the night before if you need to save time.)

1.  Rub pork chops generously with taco seasoning.  Let sit for 10-15 minutes while you prep the veggies.

2.  Shuck and clean ears of corn.  Lay the corn on a square of foil.  Place a few slabs of butter, sprinkle generously with cayenne and salt&pepper.  Roll each ear of corn in it’s on foil and seal.  (If you have extra taco seasoning, you can use that on the corn!)

3.  Peel potatoes and cube into 1 inch pieces.  Create a foil packet and season generously with garlic salt and cayenne.

Grill time!

  1.  Add the potatoes and corn first on the grill at a medium heat and let cook for 15-20 minutes undisturbed.
  2. Flip the corn and potatoes and move the sides of burners (or top rack if you have one, away from direct heat.)
  3. Add pork chops.  Grill 6-8 minutes on each side, checking to make sure the inside has been cooked through before removing from the grill.

The result:  PURE DELICIOUSNESS!    And super easy!   The hubby and I enjoy this meal because it is pretty simple on clean up (throw away the foil and only a few dishes to clean.) as well as it gives us some time to catch up on our day and visit while the food cooks.

 

**Note – this can be done in the oven/stove.   Preheat oven to 350 and cook the corn and potatoes in foil packets for 30 minutes.   Cook the pork on the stove top over medium heat.

Fat Tuesday

On a school night, I consider a victory if I get dinner made. Unfortunately for my sweet husband, lately dinner hasn’t been my #1 focus. A few weeks ago, however, dinner came together! 11 friends and co-workers joined us for dinner. Why? It was Fat Tuesday!!

Here are a few pictures from our Boiling Pot Night!

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Strawberry Jam

After looking over the Pioneer Woman’s website and blog post on making strawberry jam, I decided I was ready to do it on my own.

I made mine in 2 batches, but here’s the recipe for the whole bunch.  Divide in half if you are making a smaller batch.  Here’s how it went:

8 lbs. of strawberries  (Thanks, Bountiful Baskets!)

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hulled and mashed up.

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Add 10 tablespoons of old fashion pectin, 2 fresh lemons squeezed for the juice, and 4 tablespoons of vanilla.   **Don’t forget to add a a few pats of butter.  That really is the secret to keeping the goop off the top of the jam as it boils!   Bring to a rolling “violent” boil for 2 minutes.

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Add in 14 cups of sugar.  YES, I know!   14 cups (7 if your making half the recipe) is a RIDICULOUS about of sugar.  In retrospect, I could have cut it to 10 cups.  But, y’all!  Jam is sweet.  You can’t skimp on the sugar!  I thought this bag of sugar was just obnoxious, until I used half of it and realized that it was a good thing I bought such a big bag.  Yikes!

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Bring the jam back to that violent boil for 2 more minutes, stirring occasionally.  Let cool for a bit and skim off any goop stuff from the top.

Prepare your jars according to direction and seal!    I just love that popping symphony that occurs once all the jars are done.  The fantastic pot my grandmother left to me is the greatest thing for boiling and preserving.

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Label and there you go!

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I think the vanilla adds a nice flavor to it all, though next time I want to use more lemons and a vanilla bean for better flavoring.

If you have any questions or suggestions, please let me know!

Hello Summer Time!

I blinked and it was June!  What happened to May?   Where did my 2 weeks of Spring go?!?!   Spring days are gone for good out here in Midland, TX.  Yesterday it was 106 degrees and it will only get better/worse as the summer wears on.   Yikes!

SO!  In order to keep my mind off of how miserably HOT it is outside, I’ve been traveling and focusing on work, friends, and cooking.   All of which have been a huge source of joy.

Work:  I am learning about geology and studying wells from the 1950’s-1960’s.  Today I finished a decent size project where I analyzed data and reports on how productive a set of wells were in a certain area.  This information allows my boss to better analyze the possibility of where to drill new wells and what will give us the best outcome.  Who knew!  I’m loving geology work!!    I recently ran into a friend from high school who is a science guru.  He reminded me that I slept through all of my science and math classes in high school, and yet here I am loving my job in science.  HA!  Just goes to prove that God works in mysterious ways, and can change out hearts in the most unexpected ways!

Traveling:  Robby went to Chicago for a bachelor trip for 5 days.  I went to Dallas to celebrate 2 different weddings with friends and family.  We both had FANTASTIC times!  It’s debatable who had more fun!

As for me (Alison) I enjoyed my city (Dallas), spent time with my college mentor Emily Gilstrap, went running at the Dallas Nature Center (thought I was going to die on our 3.5 mile hike/run in the humidity, but I survived!), had brunch at Oddfellows with Jenn and Johnny Mac, saw college friend – Vitateaux!  Made my first AdvoCare pick up at the Plano headquarters, visited with a very pregnant and lovely Alex M., shopped for shoes with Jenn and then attended the first wedding for Nathan and Taylor in Grapevine at a vineyard!  Just beautiful!   Then went to church with Maria at The Village (love my Dallas campus!), met up with my mom and had a cup of coffee with Jenn at Origin’s, then lunch with Mom at Cheesecake Factory, then ran errands before going tot he 2nd wedding in Denton for Brittany and Colt.  It was so pretty!!   The bride was gorgeous!  Best part was getting to catch up with family and friends that I haven’t seen in a while.  What a great celebration!

Robby went to a Cubs game, enjoyed some great stories with the guys on a party bus, LOTS of subway riding, golf, and more.   I would list out the rest, but you know guys….they don’t really tell you much.   For example:

Alison:  “Hey babe!  How was your trip?”

Robby:  “It was good.”

Alison:   “What did y’all do?  How was golf?”

Robby:  “I didn’t do well at golf.  Here are some pictures and videos from the trip.”

The end.

(To protect and respect the other guys on the trip, I won’t go into details about all the funny stories from the party.  Just know, they made some great memories in Chicago.  Love those guys!)

 
Food!  I stopped blogging about all of our recipes while on the cleanse.  Reason:  I got tired!  ha!   We bought a grill and LOVE having it around.  I feel like I haven’t been too creative with food lately.  Something about the temperature being over 100 degrees each day just SUCKS the creativity and desire to cook out of me.  But I’m going to work on it.  Eating while traveling wasn’t very easy.  I’m gluten free and dairy free….so, that means most things at a gas station or fast food place are off limits.  Also trying to cut back on my intake of red meat to only a few times each week.  Still, I found some great snack options.  Gluten free POPchips are really good!   A found a Flying J truck stop in Ty, Texas that has baby carrots and that just made my day!   Lesson for me to learn:  plan ahead when traveling!!

Blogging: Thank you Alex and Jenn for reminding me to blog again.  It’s nice to hear someone besides my mother reads this!  hehe (Love you, Mom!)

AdvoCare Update:   I LOVE WATERMELON SPARK!  Oh my goodness, it tastes like a Jolly Rancher, not even joking!   The 10 day cleanse was good.  I lost 7 pounds and 5 inches.  Due to that encouraging fact, I decided to keep going and finish out the 24 Day Challenge.  I’m on Day 22 right now and LOVING how I feel.  I sleep better, have more energy, don’t crave junk food, and my body is doing great while working out.  I’m trying to run more, though I’m hating running in the heat.  Running on a treadmill just isn’t the same, but it might be what I have to resort to until October when it finally decides to cool down out here.  I’m down 10 pounds from my original weight at the moment.  Rock on!  I’d post before and after pictures but….well……nahhhh.  You can just pretend like you see the difference when you see me again and give me all the compliments.  HA!

So for now, Robby is back home from Chicago and gearing up for the Quarter Century Golf Tournament at the Odessa Country Club.  I’m preparing to host my college girlfriends in Midland/Odessa for the weekend, and we’re making the best of the summer heat.

I’ll try and post a few recipes from our grill time soon.  The butternut squash is to die for!

That’s all for the moment.  Until next time!

Favorite Asparagus

Robby and I have a favorite way to cooking our asparagus.

I can’t WAIT to try it out on a grill this summer.  I’m sure it will be even better!

aspargus

Ingredients:

  • 2 bundles of asparagus

  • olive oil

  • garlic salt

Directions:

  1. Preheat over to 350

  2. Wash asparagus and cut off ends

  3. Spread out asparagus on a foil lined baking sheet

  4. Drizzle about 2-3 tablespoons of olive oil over asparagus.  Use your hands to toss and coat each stalk.

  5. Generously sprinkle garlic salt over asparagus.

  6. Bake 20 minutes, take out to toss and stir, then bake 20-25 minutes.

  7. Enjoy!

Side note:  On a grill, bake for 30 minutes in a foil pouch, then open for last 10 minutes.