My hubby gave me a challenge: cook for the AdvoCare cleanse without going to the grocery store. (Use up what is in the house first.) I panicked a bit at first because I’m so used to purchasing everything at … Continue reading
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!
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!)
hulled and mashed up.
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.
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!
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.
Label and there you go!
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!
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!
2 bundles of asparagus
Preheat over to 350
Wash asparagus and cut off ends
Spread out asparagus on a foil lined baking sheet
Drizzle about 2-3 tablespoons of olive oil over asparagus. Use your hands to toss and coat each stalk.
Generously sprinkle garlic salt over asparagus.
Bake 20 minutes, take out to toss and stir, then bake 20-25 minutes.
Side note: On a grill, bake for 30 minutes in a foil pouch, then open for last 10 minutes.
It’s HOT outside! As in 102 as the high today, and it’s not even June yet. Welcome to Texas, y’all!
These hot days make me crave citrus flavors and something light to eat. When I came across a recipe on Skinnytaste.com for Flounder Piccata it sparked my interest. Unfortunately, our grocery store did not have fresh flounder. With a little bending of the rules, though, I created a terrific dinner that is great for the summer!
Follow the recipe link above, but feel free to substitute as needed for your dietary needs. I used fresh tilapia filets and added in a can of quartered artichoke hearts to the sauce. The artichokes added in a nice vinegar taste along with the capers. Yum!
The finished product!!
It rained here,….sort of. It was dark, windy, and raining south of Midland/Odessa when I left work. It rained for a good 5 minutes and then it stopped. Just like that. You couldn’t tell on the streets or side walks that we’d received any rain in our neighborhood. I guess I should be thankful for 5 minutes of rain, it’s better than no rain at all!
Inspired by the cloudy evening, I decided to make one last stew before temperatures are in the 100’s for the rest of the week.
- 1 pound lean ground turkey meat
- 1 large yellow onion
- 1 can of black beans
- 1 can of red kidney beans
- 1 can of corn
- 1 8 oz. can tomato paste
- 1 large can of diced tomatoes with juice
- 1 small can of green chilies
- 1 packet of Taco Seasoning (low sodium)
- 2 cups of water
- Drain and rinse the black beans and corn before combining with full can of kidney beans, diced tomatoes, tomato paste, green chilies, and taco seasoning. Stir well and let simmer.
- Saute chopped onions and ground turkey until turkey is cooked through.
- Add meat and onions to the mixture and add 2 cups of water.
- Allow to bubble and cook for 15-20 minutes.
- Serve with cheese and corn chips.
*I use lactose free cheese and a gluten free corn chips. This helps keep my allergies in check as well as makes the recipe a bit healthier!
Need a new flavor for your spring/summer salads? Try this ah-MAZ-ing Poppy Seed Dressing! Jolene at Holly Hill Homestead has always been one of my favorite chefs in the entire world. I think she has outdone herself with this dressing.
Try it on fruit salad, with a spinach and strawberry salad on a hot day, ontop of grilled chicken, and more! I can’t say ENOUGH about this. THANK YOU, Jolene, for making the world a better place with your dressing! hehe
But wait! It gets better! You can stay at her Holly Hill Homestead Bed and Breakfast and she will do the cooking for you! (just click on the link) Hidden in the woods of North East Texas, enjoy a day of antiquing in nearby Jefferson, visit many lakes in the area, or just lounge on the back porch and let the country just cleanse your soul. (trust me, it’s so worth it!)
Check out her Blog here at Atop Holly Hill. She has lots of yummy recipes waiting there for you! Enjoy!
During the AdvoCare cleanse, I find that I do better if I have snacks readily available during the day. Sometimes I get so busy at work I won’t have time for lunch, but can grab a hand full of trail mix or an apple.
Here’s a strange thing,….lately I’ve been craving something spicy! If you know me, you know that I’m a baby when it comes to turning up the heat of food. I can’t handle ANY spice without saying “It burns my tongue!!” My family may never let me live it down. I don’t know why, but I’ve wanted spicey things lately. Strange, right?!?! So last night, I had an idea: make a snack with some kick to it! And so I started something new for us:
- 2 cans of chickpeas (garbanzo beans)
- Favorite Seasoning
- Olive Oil
- Preheat your oven to 400.
- Line a rimmed baking sheet with parchment paper.
- Drain both cans of chickpeas and blot with a paper towel to soak up any excess water. The less water the better!
- Spread out chickpeas on parchment paper.
- Generously dust/sprinkle with your favorite seasoning. (I used a Cajun seasoning to get that spice kick I’ve been craving!)
- Drizzle olive oil on chickpeas just to cover, then toss so it’s well spread.
- Bake for 20 minutes then stir to make sure it doesn’t burn. Bake 20 more minutes. Look for a golden brown color in the chickpeas. Once cooled, they should have a light crunch.
Everyday I check the stats for our blog to see what people are checking out. The topics/pages that get the most hits: our Advocare results!
I couldn’t believe it when I looked at a monthly view of how many hits we get per day from Pinterest. And the crazy thing, we never intended that to happen! We thought we’d blog about our experience with a 10 day cleanse, but never gave thought to posting our recipes from everyday things. But now….maybe people really do like my cooking finds and ideas!
So, new goal: post more recipes that I make on a regular basis that work well with Advocare/Paleo as well as links to good food articles for people. I love to cook and help others find healthy and great tasting recipes, and maybe,…..just maybe,…….this is a great start to it!
Thanks, WordPress, for the addiction of checking my stats and giving me feedback on what I need to work on for the blog! Appreciate it!