Throwback: Chicken Sausage Kebabs + Roasted Cauliflower

My Daughter and I- Chicken Sausage Kebabs + Roasted Cauliflower

So I mentioned awhile back that we were eating a bit differently lately. While I feel like I’m mostly healthy eater, I enjoy pizza, pasta and bread often! And don’t even get me started on beer!

The gym where Jordan and I work out offers these weight loss challenges on a regular basis and even though I’ve worked out there for almost three years, I’ve never taken part in one – until now. However, I didn’t do it to lose a bunch of weight. I did it to see if I could actually do it, and also to try something new with my eating. I went through a difficult period of time where I was bedridden due to chronic pain issues. After months on pain meds and more tests and doctor appointments then I care to recall, I was still in pain and my liver was damaged due to the meds. After months of pain, tests and meds; one doctor suggested that I might have an autoimmune disease. By then I was so over doctors and I decided to do something different. I started moving more – moving even though I was in agony, and you know what? It worked! I’m off all meds and feeling really well. I remember about four years ago going to my first stand up paddle board class and crying because I was able to do it. It was such a turning point for me. I started walking slowly around our house, and then eventually adding more distance and speed and after almost a year of that I got up the nerve to join a boot camp for one month on a Groupon. I was weak and so afraid to get hurt, but I kept going. It’s been the best thing for me. I love it and I feel like it has made such a huge difference in my overall health.

Over the past several months I have really increased my training. I still go to boot camp four mornings a week but I started incorporating yoga once or twice a week along with some serious hikes. Jordan and I are heading out on the JMT in July and I needed to get trail ready. We did a portion of the JMT last summer, but our goal this year is to do the whole thing. So I needed to get myself ready. One of the ways I am doing it it is by eating as healthy as I possibly can – fueling my body well for all the hard workouts. We cut all processed sugar, flour, grains, pasta, beans etc. I was a little worried if I’d be able to do it, but it was easier than I thought and the results have been amazing. I feel so much better. I don’t have the stomach aches that I had before, my energy level is higher and I’m drinking less coffee. My pain levels are much lower too. The six week challenge ends this week, but I plan to keep up a lot of the dietary changes. I will still eat pasta, bread and pizza – but just not as often as I did before the challenge.

DSC_0455

So with all of that said – here is a recipe I made the other day to go along with our new way of eating. We roast a lot of veggies, eat a lot of salads and grill fish and chicken. But I got it in my brain that I wanted to make kebabs but with sausage pieces. I found some amazing and delicious chicken sausages at Costco that were organic, gluten free and nitrite free. They were flavored with spinach and red peppers and were delicious.

Chicken Sausage Kebabs
1 bell pepper (any color), cut into 1″ pieces
1 red onion, cut into large pieces
1 package sausage of your choice

Thread the chicken, peppers, and onions onto water soaked wooden skewers. Spray lightly with olive oil or coconut oil spray and grill until everything is heated and has a bit of grill marks on it.

You can add any veggies you like such as squash, mushrooms etc. Because the sausage is precooked, this meal just takes minutes to heat on the grill.

Roasted Cauliflower

You can make this recipe with almost any veggie – it is definitely a favorite around here. I have made a yummy combination of cauliflower and broccoli before and we also follow this basic recipe when roasting asparagus, Brussels sprouts and even butternut squash.

I started the cauliflower first and got it roasting so everything would be ready at the same time.

1 head cauliflower, cut into chunks.
Minced garlic
Olive oil
Salt and pepper
Creole seasoning
Parmesan cheese

Preheat over to 425* and put the oven rack on the upper third of the oven. Line a baking sheet with foil. Put washed, cut veggies on tray. Drizzle with olive oil and then sprinkle on the garlic, seasonings of your choice, grated Parmesan cheese. Toss to cover and stick into a preheated oven. Stir veggies after about 10 minutes and keep checking on them. You want them to brown up a bit – but don’t over cook them. I usually cook mine for about 20 minutes.

 

Cindy

Flashback: Christmas Morning Breakfast Casserole

christmas morning breakfast casserole 1 edited final

In case you are planning your Christmas menu, I thought now would be a great time to share this recipe with you.  I started making this recipe for our family probably 15 years ago.  With three small children wanting to open gifts and play with toys and two hungry adults wanting to enjoy a nice breakfast, this was the perfect solution.  I’m really not sure where I got the recipe, but we all love it.

christmas morning breakfast 2 final

You make this dish the day/night before and put it in the refrigerator.  It is cooked the next day, so it is simple if you’re expecting guests or you are busy opening presents! We serve ours with cinnamon rolls and fruit.  This year I am going to make these shortcut cinnamon rolls.

I love to set the table for Christmas morning during the day on Christmas Eve, so everything is all set and looking festive on Christmas morning.

This past weekend we were going on a family hike before church on Sunday, so on Saturday I decided to make this dish.  It was weird because I normally ONLY make this dish on Christmas.  It was delicious and perfect to have ready when we got home from our hike and it made me wonder why I don’t make this recipe more often.

christmas morning breakfast 3 edited

Christmas Morning Breakfast Casserole

4 cups of shredded hash brown potatoes, thawed
10 eggs
8 pieces of cooked bacon,chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup cottage cheese
1/3 milk
4or 5 green onions, chopped
Hot sauce to taste
Salt and pepper to taste
1/2 cup of additional shredded cheese for top of casserole

Mix all the ingredients together except the 1/2 cup of cheese. Pour into a greased 9×13″ pan. Top with the shredded cheese. Cover and put into refrigerator overnight. Let sit on counter for 5 to 10 minutes and then bake uncovered at 325* for about 45 minutes or until the eggs are cooked.

Cindy

Where in the world have you been? Part 1

It has been a long time since we have posted anything on the blog- it has been on my mind and quite honestly I have missed it.  So much has happened in the last several months so I thought I’d try to give a bit of an update and include some pictures.  I hope to start posting new recipes again soon.

image

July – We went backpacking again.  Last year we went on a 60 mile, eight day trip with a few friends (read the post here). This year Jordan and I decided to do the whole John Muir Trail, all 210 miles of it.

 Well, we were out for 20 days, but we only did 185 miles because of some unforeseen challenges.  We hope to finish the last 25 miles next year.  It was such an amazing experience- brutally hard and breathtakingly beautiful!  We met some of the nicest people too which was an incredible blessing.

image

This was one of many nights that we got to camp together and commiserate about the day’s challenges!

image

Just like last year, the scenery was what kept us going! The sunset over Wanda Lake was beyond beautiful! 

August- We barely got home from our John Muir Trail trip and then we left on a two week family camping trip.  We went to June Lake, Lake Tahoe and Yosemite.  We even took the family back onto the John Muir Trail for a little day hike.  Here are a few pictures from that adventure!

image image image image

image image

Well that rounds out our summer- we pretty much camped the whole time! 

Watch for a post about Jordan going off to college, coming soon! 

Cindy

Friday Favorites- Lots and Lots of Food

That seems to be a general trend around here, doesn’t it? Between my mom and I, we subscribe to a lot of different blogs- food, fashion and everything in between. It’s awesome to see what other blogger’s are up to- it’s so inspiring!

A handful of blog posts that popped up in my inbox this week were so great that I just had to share them with you all. And it just so happens that many of them are food related. So get ready to drool- hope you enjoy!

Gimme Some Oven: Banana Bread Smoothie

Banana-Bread-Smoothie-5

Doesn’t this look and sound absolutely incredible?

A Beautiful Mess: Easy (and Healthy!) Three Ingredient Ice Cream

6a00d8358081ff69e201b7c78ed519970b-800wi

You might remember a similar post on our blog- Banana Ice Cream. It’s a total hit during the summer- easy, healthy and delicious! That great thing about this post from A Beautiful Mess is that they include a ton of great ways to mix up the basic recipe.

Skunkboy Blog: 5 DIY’s I’m Dying to Try

DIY via Twine and Table

I’m not a crafty person- it’s just not one of my strengths. I loved this DIY post from Skunkboy blog though- so many cute ideas! I especially love the homemade fire starters (shown above). Also, the colorful backgammon game is amazing!

The Pioneer Woman: Crunchy French Toast

crunchy

Oh my goodness. This Crunchy French Toast looks like heaven- french toast battered in sweetened panko and then cooked in butter…yummmmmm.

Proverbs 31 Ministries: Why Did This Happen God?

unnamedLysa Terkeurst’s devotions are awesome- I’d highly recommend checking them out. I especially loved what she had to say about Philippians 4:12-13- a verse that can sometimes be tough to swallow, and is always tough to live out. Worth the read.

That’s it for today- have an amazing weekend!

 

 

 

 

Our Growing Edge- May Roundup

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

watermelon-for-pinterestFirst up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

Grain-Free-Eggplant-Lasagna

 This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

6a00d835508b1869e201b8d112a5c7970c-500wi

This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

img_4820

 

This looks amazing! Spinach Stuffed Flank Steak– yum!

carbonara

My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

almondbutterbars

Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

figs-001

Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

IMG_9402

Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

IMG_9716

Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

IMG_2249

 

Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

IMG_5265

 

Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

img_1918-1024x683Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

dough

Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

layering-on-plate_fotor_collage

Another alternative to pasta in lasagna! Definitely worth trying!

download

Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

our growing edge