It's been so long since I last wrote. And interestingly enough, it's easy to see it doesn't matter. That's okay :) Life goes on and sometimes it's better to actually focus on it, rather than on an empty blog.
Fiona had her birthday, and we had some uproar around it. With our lives settling back down in New Mexico next week, after a well needed vacation, Fiona will be heading into preschool.
Unbelievable!
My daughter is three years old already! Her speech is better every day, and her mobility even more stable. And now, preschool. PRESCHOOL! I know she's ready... I just don't think I'm ready.
I read a friend's blog the other day, about fears. This friend revealed true fears he has been facing. As I read this entry to his blog, I found myself realizing that each of us deals with fears every day. Some we can adapt to or get over pretty quickly, while others, like the ones he wrote about, can haunt us each day.
Fears can become consuming. I know all too well about consuming fears. Allow me to walk you through just a few for now.
1. Medical Diagnoses. I've struggled for several years with depression. Many people do not understand what this entails. Depression is life consuming, especially when not medicated correctly. Depression can make each day hard to deal with, from struggling to get out of bed to not wanting to accomplish anything through the day and only wishing one had stayed in bed. My depression has even caused issues with relationships in my life, including my marriage.
But the other day, I learned that I've been medicating for only half the problem. For at least 10 years now, I have had undiagnosed Bipolar Disorder. With this diagnosis, combined with the depression, it has been discovered that my irritation and my unexplained panic attacks and rapid heartbeats were "highs" or manic episodes. These too are destructive to relationships and simple life tasks. Unmedicated, or mismedicated, these highs can be dangerous too.
2. Marriage. Given that my fears all play hand in hand together, it is understandable that I struggle with my marriage. Am I being the best wife I can be for my husband? Am I adequate company when we live so far away from all our friends? Am I being supportive enough? Too nosy? What if I'm not making him happy?
3. My Daughter. Heaven help me, I wonder every day if I'm doing all I can to make her quality of life the most it can be! I take great pride in knowing that I'm seeking the therapy she needs to succeed, that I clothe and feed her appropriately, and doing all I can to keep her smiling. But what mother doesn't ask "Am I really doing this right?"? I worry if I'm really setting her up for the most success she can achieve. I wonder every day if I did something that caused her delays in speech, fine motor and gross motor development. I wonder if she's ready for preschool...
Fears are consuming. When these three go hand in hand, and feed off each other, it makes it even more difficult to discern genuine fear versus obsessive over thinking. Later sometime, I'll touch on the other side of these fears- the solutions and goals to move past them.
For now it is time to return to life as it is, and pray blessings over those of you who read this :)
Thanks for listening.
Sunday, July 24, 2011
Sunday, March 6, 2011
More Yummy Meals
Has anyone tried the other meals yet? I'd sure love to hear feedback on your thoughts of the meals!
Here's another round!
Zucchini & Potato Scramble with Bacon
Serving 1| Serving size: 2 cups egg mixture, 2 slices bacon| Calories 370; Fat 19g; Chol 450 mg; Protein 21g; Carbs 32g; Sugars 5g; Fiber 5g; RS 1.4g; Sodium 600mg
1 small potato, grated (or 1 1/2 cups refrigerated shredded potato)
1/2 zucchini, diced
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp pepper
Cooking spray
2 large eggs, whisked
Salt and Pepper to taste
2 slices Turkey Bacon
Squeeze grated potato dry with a paper towel.
Combine potato, zucchini, oregano, salt and pepper.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add potato mixture and cook for 10 minutes, stirring once, until tender and lightly golden.
Add eggs, and cook 3 to 4 minutes or until eggs are set. Season to taste and serve with 2 slices of turkey bacon.
Arugula Salad with Lemon-Dijon Dressing
Serving: 1| Serving size: 5 cups| Cal 400; Fat 10g; Chol 5mg; Protein 18g; Carbs 61g; Sugars 7g; Fiber 11g; RS 1.8g; Sodium 700mg
1 Tblsp Lemon juice
1 tsp. olive oil
1 tsp. Dijon mustard
3 cups arugula
1/2 cup grape tomatoes
1/2 cup canned white beans, rinsed and drained
2 slices rye bread, toasted and cut into 1 inch cubes
1 Tblsp grated Parmesan cheese
Combine first 3 ingredients in a small bowl, stirring with a whisk.
Combine arugula, tomatoes, and beans in a large bowl. Add dressing (Dijon mixture); toss gently. Top with rye bread croutons and cheese.
Baked Two-Cheese Penne with Roasted Pepper Sauce
Serves 4| Serving size: 1/4 of penne and 2 tablespoons sauce| Cal 433; Fat 16g; Chol 29mg; Protein 17g; Carbs 56g; Sugars 8g; Fiber 5g; RS 2g; Sodium 528mg
Cooking Spray
8 oz uncooked whole-wheat penne
2 Tblsp olive oil
2 Tblsp all -purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups 1% low fat milk
1 oz smoked Gouda, shredded (about 1/4 cup)
2 oz fontina cheese, shredded (about 1/2 cup)
1/3 cup Panko (Japanese breadcrumbs)
1/2 cup roasted red bell pepper (I prefer to use fresh red bell pepper instead of roasted)
1 Tblsp plain low-fat Greek yogurt
Heat oven to 350 degrees. Coat and 8-inch square baking dish with cooking spray; Set aside.
Bring large pot of water to boil over high heat; add noodles and cook 7 minutes or until al dente. Drain and set aside.
Reduce heat to medium, and add olive oil to pan. Add flour, salt and pepper; Cook 1-2 minutes until flower begins to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
Top pasta mixture with Panko; bake at 350 degrees for 20 minutes or until top begins to brown and cheese is bubbly.
While noodles bake, place roasted (or fresh) bell pepper and yogurt in blender/food processor; process until smooth. Drizzle over squares of baked noodles and serve.
Need a snack? Try Cheddar and Apple Melt
Serving 1| Serving size: 1 wrap| Cal 160; Fat 3.5g; Chol 5mg; Protein 4g; Carbs 31g; Sugars 16g; Fiber 5g; RS 0.8g; Sodium 55mg
1 Tblsp shredded Cheddar cheese
1 small apple, thinly sliced
1 (6-inch) corn tortillas
Place cheese and apple slices on tortilla
Microwave on HIGH 30 seconds until cheese is bubbly. Roll up and eat.
Here's another round!
Zucchini & Potato Scramble with Bacon
Serving 1| Serving size: 2 cups egg mixture, 2 slices bacon| Calories 370; Fat 19g; Chol 450 mg; Protein 21g; Carbs 32g; Sugars 5g; Fiber 5g; RS 1.4g; Sodium 600mg
1 small potato, grated (or 1 1/2 cups refrigerated shredded potato)
1/2 zucchini, diced
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp pepper
Cooking spray
2 large eggs, whisked
Salt and Pepper to taste
2 slices Turkey Bacon
Squeeze grated potato dry with a paper towel.
Combine potato, zucchini, oregano, salt and pepper.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add potato mixture and cook for 10 minutes, stirring once, until tender and lightly golden.
Add eggs, and cook 3 to 4 minutes or until eggs are set. Season to taste and serve with 2 slices of turkey bacon.
Arugula Salad with Lemon-Dijon Dressing
Serving: 1| Serving size: 5 cups| Cal 400; Fat 10g; Chol 5mg; Protein 18g; Carbs 61g; Sugars 7g; Fiber 11g; RS 1.8g; Sodium 700mg
1 Tblsp Lemon juice
1 tsp. olive oil
1 tsp. Dijon mustard
3 cups arugula
1/2 cup grape tomatoes
1/2 cup canned white beans, rinsed and drained
2 slices rye bread, toasted and cut into 1 inch cubes
1 Tblsp grated Parmesan cheese
Combine first 3 ingredients in a small bowl, stirring with a whisk.
Combine arugula, tomatoes, and beans in a large bowl. Add dressing (Dijon mixture); toss gently. Top with rye bread croutons and cheese.
Baked Two-Cheese Penne with Roasted Pepper Sauce
Serves 4| Serving size: 1/4 of penne and 2 tablespoons sauce| Cal 433; Fat 16g; Chol 29mg; Protein 17g; Carbs 56g; Sugars 8g; Fiber 5g; RS 2g; Sodium 528mg
Cooking Spray
8 oz uncooked whole-wheat penne
2 Tblsp olive oil
2 Tblsp all -purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups 1% low fat milk
1 oz smoked Gouda, shredded (about 1/4 cup)
2 oz fontina cheese, shredded (about 1/2 cup)
1/3 cup Panko (Japanese breadcrumbs)
1/2 cup roasted red bell pepper (I prefer to use fresh red bell pepper instead of roasted)
1 Tblsp plain low-fat Greek yogurt
Heat oven to 350 degrees. Coat and 8-inch square baking dish with cooking spray; Set aside.
Bring large pot of water to boil over high heat; add noodles and cook 7 minutes or until al dente. Drain and set aside.
Reduce heat to medium, and add olive oil to pan. Add flour, salt and pepper; Cook 1-2 minutes until flower begins to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
Top pasta mixture with Panko; bake at 350 degrees for 20 minutes or until top begins to brown and cheese is bubbly.
While noodles bake, place roasted (or fresh) bell pepper and yogurt in blender/food processor; process until smooth. Drizzle over squares of baked noodles and serve.
Need a snack? Try Cheddar and Apple Melt
Serving 1| Serving size: 1 wrap| Cal 160; Fat 3.5g; Chol 5mg; Protein 4g; Carbs 31g; Sugars 16g; Fiber 5g; RS 0.8g; Sodium 55mg
1 Tblsp shredded Cheddar cheese
1 small apple, thinly sliced
1 (6-inch) corn tortillas
Place cheese and apple slices on tortilla
Microwave on HIGH 30 seconds until cheese is bubbly. Roll up and eat.
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