Do Over + Weekly Menu and Workout Schedule

February 1, 2016 Arielle

Ok my friends! I've been planning this post FOR A LONG TIME.

But I have been procrastinating because of FEAR. It's so scary to put yourself out there, expose your faults, share your passions, and express your feelings. But I've had this little voice in my head that has told me not to be afraid, and that's why this post exist today.

I've explained a lot in this crazy video that follows, but here is a quick summary. I have not been the best healthy living/lifestyle gal for a while... I just haven't. I think when we experience hard times/good times, we grow and we learn from these experiences. Having babies, going through personal struggles, being a mama, and everything in between hasn't always been easy, but I have loved every.single.part. My life, my kids, and my husband are my greatest blessings. But a long the way, especially having 3 kids under 5, I have had to do some 're-learning' so to speak. Figuring out how to live healthy when things are different or challenging.

So watch the video to get more of the details! I feel so happy to share this with you, and I hope this brings us closer and lets you know that we all struggle, and we all aren't perfect! And we can come back!

So, what do you think!

In order to be held accountable, and to show you what I'll be doing to get back on track, I've decided that on Monday's I'll include my weekly workout schedule and our family's weekly dinner plan. Planning is key, and when it's all written out for you, I know it can be a lot easier to succeed. It may not be a perfect workout week, or the best menu, but it's the reality of what I'm doing. I'm not going to sugar coat it and tell you I'm doing 1 thing, when I'm really not. :) Not cool guys. Not cool.

So let's do this together!

Monday: Cardio

-5/10 minute warm up

-30 minutes elliptical

-5 minute cool down

Tuesday: Tone It Up Legs for Days Workout (Choose 2 workouts)

Busy Babe Abs

Wednesday: Cardio

-5/10 minute warm up

-20 minute jog

-5/10 minute cool down

Thursday:Blogilates 6 minute arms

Blogilates 6 minute abs

Friday:Rest Day (But do moms really rest?)

Saturday: Family Walk

Monday: Pizza Night with Salad & Fruit

Tuesday: Hearty Chicken Tortilla Soup

Wednesday: Slow Cooker Chili with Cornbread

Thursday: Cheese Enchiladas w/ Homemade Sauce, Rice, Roasted Corn

Friday: Breakfast for Dinner! (Mama lifesaver!)

Saturday: Night off cooking!

Can't wait to start this week! Thanks for all of your support!!

Kale and Quinoa Sweet Potato Salad

December 23, 2015 Arielle

*If you are looking for the perfect salad to go along with your holiday meal to balance out all of those unhealthy goodies, this Kale and Quinoa Sweet Potato is perfect!* You guys, I can't even explain how many times I think about what I (we) will eat next when we are on vacation. Mix that vacation with a HOLIDAY vacation, and basically all I think about is what I'll have for breakfast, where we are going for lunch, is there a dessert place near by, how about a holiday dinner, and will there be a chocolate fountain that I can lay under before I go to bed?

Obviously I should see a doctor about this obsession, or be put in a straight jacket, but let's put all those issues aside for a second to talk about this salad.

This is the salad that you make if you want people to eat kale.

This is the salad you make if you've had too many bites of gingerbread cookies, even one that you found on the floor.

This is the salad that you bring to a holiday dinner so that you can have your garlic butter cream cheese mashed potatoes sitting next to it on your Christmas plate.

This is THE salad.

Kale & Quinoa Harvest Salad via The Diva Dish

Will it cancel out the chocolate cake or the 'we stopped counting at 7' rolls you've had.

No.

But at least you had kale on Christmas, and for some people that just might be the Christmas miracle.

Especially if your my husband, because that fool has a serious Christmas roll problem. And yet he maintains that 150 pound figure so well...

Kale and Quinoa Harvest Salad

Ingredients

1 head of kale, rinsed and chopped/thinly sliced and chopped
1/2 c. dry quinoa, cooked according to package directins
2 sweet potatoes/yams, peeled and cut into chunks
2 TB. olive oil
salt, pepper, cinnamon, nutmeg
1/2 c. dried cranberries
1/2-3/4 c. crumbled feta cheese
1/2 c. chopped pecans, roasted and salted
(dressing)
1/2 c. olive oil
1/8 c. balsamic vinegar
1/8 c. red wine vinegar
1/4 c. dijon mustard
1/4 c. pure maple syrup
2 tsp. chopped garlic
salt/pepper

Instructions

Preheat the oven to 400 degrees.
On a baking sheet, add the chopped potatoes. Coat with the olive oil and toss. Sprinkle with a good toss of salt, pepper, a little bit of cinnamon, and a few dashes of nutmeg. (No measuring, just coat.) Toss the potatoes around, and roast in the oven for 10-20 minutes, occasionally tossing them. Roast until the potatoes are soft.
While the potatoes are roasting, assemble the salad.
To a bowl add the kale, quinoa, cranberries, feta, and pecans. Toss.
Once the potatoes are done and COOL, add them to the salad.
When you are ready to serve, make the dressing.
Whisk all of the dressing ingredients together and coat the salad. (you might not need all of the dressing.)
Serve immediately.
(If you are making this for a party, add the dressing before eating the salad.)

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I hope everyone has a wonderful Christmas and holiday season!! May your hearts and belly's be full!

Mom's Gingerbread Cookies

December 16, 2015 Arielle

*This is not an exaggeration. Hands down, these are the best Gingerbread cookies I've ever had. And many friends and family agree!* Not many grandmas have Facebook pages created on behalf of things they've said...But mine does.

The BEST Gingerbread Cookies via The Diva Dish

I'm pretty sure I've talked about her before on the blog, and her name is Grandma B. Every so often she will come out to visit my little family and spend a few days. It's always an adventure. There are always memories made. And you never forget when Grandma B. visits. Ever.

From the second you open the door you hear squeals of delight from three tiny girls, and a "Ooooooohhhh hellOOO!", from Grandma B. herself. Her slight Argentine accent peaks through as she talks about the weather in Las Vegas and how beautiful it really is. She then proceeds to walk around the house stating, "Ok, let's see what's new around here.", as she examines each piece of furniture/decor debating whether that was here last time she stayed with us.

She brings with her chamomile tea, english muffins, and orange marmalade for her to have for breakfast each morning, alongside the LA Times. She talks about uncomfortable positions in politics and asks if I need eye makeup for Christmas since she hasn't seen me wear any in the 2 days she's been here.

My girls love to get her attention by making the loudest noise possible, which of course she loves. She always asks the right questions, like about my breasts and time of the month schedule. Quickly followed by remarking in front of the kids how hard it must be for me to hide the elf on the shelf every morning. Don't worry, they didn't catch on. They also missed when she asked them if they saw the real Santa at our church Christmas party or a pretend one...

And each times she visits, we laugh, we play, and we eat lots of food. (She also folds my laundry!!) It might be uncomfortable at times, and I probably will never use the word breasts again, but isn't that what the holidays are all about?! Awkward, fun, memorable, uncomfortable, family togetherness.

And dessert.

Because if there is one thing I did inherit from my grandmother it's that there must always be something to eat for dessert after breakfast lunch dinner. No matter what.

And what better way to honor that than with my mom's gingerbread cookies! After all, it's all about family.

And breasts.

Mom's Gingerbread Cookies

Ingredients

(Royal Icing)
6 cups all purpose flour, sifted
1 tsp. baking soda
1/2 tsp. baking powder
2 sticks unsalted butter, softened
1 c. dark brown sugar, packed
4 tsp. ground ginger
4 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp. finely ground black pepper
1 1/2 tsp. salt
2 large eggs
1 c. unsulfured molasses
(Royal Icing)
1/4 c. merengue powder
4 c. powdered sugar
1/2 c. cold water

Instructions

In a bowl, sift together flour, baking soda, and baking powder.
In a mixer, beat together the butter and brown sugar until fluffy. Mix in the spices and salt, then the eggs, followed by the molasses.
Add flour mixture slowly.
Wrap the dough in plastic wrap and chill for at least an hour.
Preheat the oven to 350 degrees. Roll out a portion of the dough, cut into desired shapes, and place on baking sheet. (Use parchment paper!)
Chill the shapes for 20 minutes.
Bake for 8 minutes, or until golden. Do no overtake!
Cool on a wire rack, and frost when completely cool.
(Royal Icing)
Beat all ingredients together. Dye your color of choice.

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Obviously my girls inherited my impeccable cookie decorating skills, not to toot my own horn or anything...

I promise you, despite the heavy sprinkle gear and hot pink frosting, these cookies are irresistible to anyone! Even when Grandma B. says, "well I'll be the judge of that!"

I hope your holidays are as awkward as mine! ;-)

Spiced Chocolate Banana Muffins

December 4, 2015 Arielle

I'm trying my hardest to type this blog post all about the most delicious Chocolate Spiced Banana Muffins, but my daughter has Peppa Pig on in the background, and now I've somehow developed a British accent with pig snorts shoved in-between. You want to know what's worse than regular writers' block? British accent pig snorts writers' block...

So about these muffins...

Ever since I started decorating for Christmas in October last week, I've been fully embracing the holiday baking season. I also started going back to the gym to counteract all of the calories I've been eating baking. In fear that my maternity pants may have to make their way back out of the garage, I've decided to start distributing baked goods out early this year to our friends.

They win and I don't look pregnant.

Although, I've always wanted to be the friend who dropped off kale salads to the neighbors during the Christmas season because that's what everybody really wants! Right? Yup.

The second these came out of the oven, my girls each had two and then didn't eat their dinner. I'd say that means this recipes is a winner and I'm a top notch parent! Snort!

Chocolate Spiced Banana Muffins

Serves:

Ingredients

2 1/4 c. white whole wheat flour
1/4 c. cocoa powder
1 1/2 tsp. baking soda
dash of salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 c. softened butter, can sub room temp coconut oil
2 eggs
1 1/2 c. coconut sugar
1 TB. vanilla
5 mashed bananas
1 1/2 c. dark chocolate chopped, or dark chocolate chips

Instructions

In a bowl, whisk together the dry ingredients including flour, baking soda, and spices.
In a separate bowl, beat together the butter and sugar until combined and fluffy, about 2 minutes.
Next add in the eggs, slowly beating one after the other. Then the vanilla.
Next add in the bananas and combine.
Slowly mix in the dry ingredients, and then fold in the chocolate chips.
Try not to over beat.
Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.
Bake for 18-22 minutes, depending on oven.
Makes 24 muffins.
Dust with powdered sugar if desired.

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Sidenote: These are probably a 'healthier' treat than other Christmas treats, so it's basically like dropping a kale salad.

What would you guys do without me?

Gingerbread Pumpkin Bread

November 12, 2015 Arielle

I am a hypochondriac. The first step is admitting it, right?

Literally every week I tell my husband I've got some sort of sickness/disease, and I'm 100% sure because at least 15 out of the 27 websites I checked said so. And let's be honest, the doctors on those sites are LEGIT!

And then today, my daughter locked herself and the baby in one of our bedrooms so as I finally opened the door, she wam-bam slams the door right into my head.

Flashbacks of the movie Simon Burch went through my mind, because I'm pretty sure she hit my temple. I dropped to the floor dramatically as I sat silently holding my head. I waited a few minutes, only to hear my 3 year old laughing hysterically.

I survived. But barely.

This bread was the only thing that kept me from googling "what happens if I hit my head on the temple", because we all know Youtube would pop up and THAT scene from Simon Burch would pop up, and then I would cry, and then I would call my husband and freak out, and then I would probably eat the whole loaf of bread in the corner of my closet watching the movie...crying.

Was that a run on sentence?

I didn't google it thankfully, and I even shared this bread with the child that almost killed me. After all, that's what any sensible person would do...

Gingerbread Pumpkin Bread

Ingredients

3 c. flour, white whole wheat or unbleached white
1 1/2 c. pure cane sugar OR coconut sugar
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
1/2 tsp. all spice
1/4 tsp. nutmeg
1 c. melted butter OR melted coconut oil
4 eggs
2 c. pumpkin puree
1/3 c. molasses
1/3 c. water
1 TB. vanilla
2 c. chocolate chips

Instructions

Preheat oven to 350 degrees.
In a bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
In a separate bowl mix together the oil/butter, eggs, pumpkin, molasses, water, and vanilla.
Add the wet to dry, and stir until combined. Fold in the chocolate chips.
Bake in 2 greased bread pans, and bake for 50-60 minutes. I usually cover the bread with a foil tent so the edges don't burn.
OR, make 24-26 cupcakes and bake for 18-25 minutes, depending on the oven.

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If you HAVE to google anything, google this bread. After all, the author is LEGIT!

Almond Butter Banana Bread (Coconut Flour + Almond Flour)

October 4, 2015 Arielle

The word threenager is totally a thing. So is a man cold. So is exhaustion due to a teething baby.

These are just a few of the things that's been going on in the Crazy People Household. (I wish I could have come up with something a little more clever than CPH, but rememeber...exhaustion.)

We also had our hot water heater break, followed by water damage and mold, followed by 15 loads of laundry, followed by..where was I? Oh that's right! Exhaustion.

So banana bread huh? Yes. Because there are not enough banana bread recipes on Pinterest.

And because I've decided that if I post a 'not so healthy recipe' of something, then I have to follow up with a healthy version of that same type of food. It's ONLY fair. I haven't thought of a clever name for this series just yet, but as soon as I'm not exhausted...

I'll get right on that!

Grain Free Almond Butter Banana Bread (Coconut and Almond Flour)

Ingredients

1 c. + 2TB. + 1 tsp. Almond Meal
3/4 c. coconut flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4-1 1/3 c. mashed bananas (2-3 bananas)
2/3 almond butter
2 TB. maple syrup, pure
1 TB. vanilla
1 egg
1/2 c. milk, or almond milk
1 TB. chia seeds or ground flax
3/4 c. chocolate chips plus 2 TB. for topping

Instructions

In a bowl whisk together the dry ingredients, then set aside. (Not the chia seeds.)
Ina separate bowl whisk together the wet ingredients. Gently mix together the wet and dry ingredients until incorporated.
Then fold in the chocolate chips and chia seeds.
In a greased bread pan, add the batter. Sprinkle the extra chocolate chips on top.
Bake in a 350 degree oven about 45-55 minutes, depending on your oven!

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The good news is my husband has fully healed, the laundry is done, the threenager is asleep, and the teething baby didn't bite me while nursing tonight.

I'd call that a success if you ask me! :)

Happy Monday friends, have a great week!

Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)

September 21, 2015 Arielle

Let me share with you the conversations that a household of girls might experience...

Conversation between the 5 year old and 3 year old while getting ready for school in the bathroom:

5 year old: "Is Jack going to be at school today? Don't you think he's cute?! Is he your Boooooyyyyffrriiieennndd?!!!"

3 year old: "HE'S NOT MY BOYFRIEND! We are just friends! We are JUST FRIENDS!"

5 year old: "No, he's your boyfriend. OOOOOHHH! You have a boyfriend! You have a boyfriend!"

3 year old:"(Inaudible screaming) Moooooooom! Tell Gia that Jack is just my friend. You can have boys and they can be friends, but not be boyfriends!! Mom, tell Gia!"

5 year old: "Boy friend! Boyfriend! Boyfriend! Boyfriend."

3 year old: (More inaudible screams) "AHHHHHHHHHH!!! NOOOOOOOOO!!!"

Baby: (Sitting and staring)

I'll spare you the rest of that scene.

Conversation between the 5 year old, the 3 year old, and myself after school:

5 year old: MOOOOOM! I don't have ANYTHING to wear. I have NO clothes! I just want a shirt that doesn't have a print on it, but has pretty things on it! Can I wear one of Myla's shirts?

3 year old: NOOO! Those are my clothes! (Starts crying) Don't take my clothes! You are too big and they don'ts fit you! (Yes. Don'ts)

Me: Gia, you have plenty of clean clothes hanging in your closet. Go find a shirt in there, you aren't wearing your sisters shirts. And why are you changing anyways?

5 year old: Ahhh! Why can't you just let me do what I want?! All I want to do is have a cute shirt to match this skirt!

3 year old: (Crying. Loud.) DON'TS TAKE MY SHIRTS! THOSE ARE MINE!

End scene.

Conversation with the 5 year old, 3 year old, and myself:

Me: "Girls, I made cookies! Come have one and tell me about school today."

Girls: (Grab cookies and sit down and eat)

Me: "So what did you do? What is one thing you learned?

Girls: (Eating. No response.)

Me: "Were you nice to everyone, and kind?"

3 year old: (Takes the last bite of her cookie.) " Mom, I look like you don't I?

5 year old: "No, you look like daddy."

3 year old: "NOOOOOO! I don't want to look like daddy!!"

Me: "Here, have another cookie."

Silence.

Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)

Ingredients

1 c. pumpkin puree
1 c. coconut sugar
1/2 c. melted coconut oil
1 TB. vanilla extract
1 egg
2 cups. white whole wheat flour, oat flour, or unbleached white flour
1 1/2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. milk + 1 tsp. baking soda, mixed together
1 1/2 c. chocolate chips

Instructions

Preheat the oven to 375. In a bowl mix together the puree, sugar, oil, vanilla, and the egg.
In a separate bowl, whisk together the flour spices, and baking powder.
Add the dry ingredients to the wet, along with the baking soda mixture, and mix until combined.
Fold in the chocolate chips.
Prepare a baking sheet with parchment paper and using a medium cookie scoop, scoop the batter onto the baking sheet. Slightly press down the cookie a little.
Bake for about 10 minutes.
The cookies will resemble a soft pillow/muffin top texture!

Cookies adapted from here.

You don't have to make ice cream sandwiches out of these cookies, but they are the perfect texture for them! I made the ice cream out of frozen greek yogurt ice cubes, and the recipe can be found HERE!

So what did we learn today friends?

Giving your kids cookies will shut them up.

Just kidding. I mean, kind of. Maybe for a second it will...

Conversation between my 5 year old, 3 year old and myself while tucking them into bed:

5 year old: (Squeezing my arm) "Mom, I just want to lay here and cuddle you. You are just the best mom."

3 year old: (Reaching her arms out) "Hugs. Hugs. Hugs." (Gives me a big hug) "Kiss. Kiss. Kiss" (Gives me a big kiss)

5 year old to 3 year old: (Hugging each other) "I love you little sister."

3 year old to 5 year old: (Looking at her sister, then gives her a big kiss.) "I love you."

Me: (Tears)

3 year old to 5 year old: "GIIAA, those are my pajamas!!"

Me: "Is it too late for cookies?"

And ya know what...

I wouldn't change anything.

THE Banana Bread

September 11, 2015 Arielle

Chocolate chip banana bread is probably one of my favorite carbs. Besides sourdough bread, restaurant bread, garlic bread, breadsticks...

Oh and cookies and cakes and muffins. Those are carbs too right?

My mom would make banana bread ALL the time, and still does. Whenever I would visit her house with my girls there was bound to be banana bread somewhere stored on the counter. Or if she wanted to deliver a baked good to someone, it was always banana bread. That and chocolate chip cookies, which always felt like home.

I learned from her to always add cinnamon and other spices to banana bread, and never ever ever forget the chocolate chips. Now, when my bananas ripen on the counter I can't help but get a little excited knowing what the outcome will be. Unless your husband throws them away because he thought they were 'bad'. Don't worry, he only did that once when we were first married. Oh the silly things he thought he could do in our early years of marriage...#whowearsthepants

(If you're wondering who wears the pants, it's our kids.)

Probably my favorite thing about this banana recipe is the amount of bananas. Some days we will have just 2 bananas, and others I'll have a whole bunch go bad before we use them. This recipe calls for about 5 bananas, which I think is the reason why the bread is so moist! (Don't you love that word?)

Make your kids mash the bananas while you prepare the other ingredients, and make this ASAP! You won't regret it!

THE Banana Bread

Ingredients

2 1/2 c. flour (You can use white whole wheat, unbleached white, whole wheat pastry, etc.)
1 1/2 tsp. baking soda
1/4 tsp. sat
1 tsp. cinnamon
1/2 tsp. nutmeg
5 mashed ripe bananas, about 2 1/4 to 2 1/2 cups.
3/4 c. softened butter
1 1/2 c. pure cane sugar
1 TB. vanilla
2 eggs
1 c. mini chocolate chips

Instructions

Preheat oven to 325. Spray a bread pan with baking spray.
In a bowl, whisk together the dry ingredients and set aside.
Mash bananas in a small bowl, and then set aside.
In a mixing bowl, beat butter and sugar until light and fluffy. Next add the eggs one at a time, and then vanilla. Then mix in the bananas.
Next slowly add the dry ingredients until incorporated, and then fold in the chocolate chips.
Add batter to the bread pan and bake for 60-70 minutes. If needed, add foil on top of the bread the last 30 minutes to avoid over browning on the top.

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Now, this isn't healthy banana bread, as you can tell by the ingredients. This is comfort food banana bread. The kind that you make for your kids after a long day at school, as you talk about what happened that day. Or the treat that bribes said kid to sit down and do the stinking' homework.

Or maybe you survived bedtime with your kids, and you deserve a reward. Catch my drift?

By the way, if you can't tell, these pictures may look a little different than my others. My DSLR camera decided to quite on my AGAIN, so I was using a regular camera. UGH. A REGULAR camera ;).

Happy Weekend Friends! Treat yourself a little :).

Reality vs. Expectation

September 2, 2015 Arielle

The other day I was walking with one of my mom friends and we were discussing some of the 'crazy-ness' that goes on in our every day life. Whether it be motherhood, wifehood, cleaning the house-hood...We talked about it all. After the conversation I had this constant thought in the back of my mind that I couldn't shake. I feel like I've always known this thought to be true. But convincing myself of it's reality some days can be hard.

Just like me, this friend has a messy house. Just like me, this friend has crazy kids. Just like me, this friend has struggles and trials. Just like me, this friend eats ice cream. Just like me, this friend doesn't have 6 pack abs.

Why do we have this 'expectation' that others have it/are doing it better?

Why do we believe what we see? Why do we believe what we read? And honestly, why have we become SO focused on things that are of little importance.

On a daily basis we SEE not only how the Jones' next door are living, but we also see how the Smith's in Idaho are living, as well as the Millers in California too. It's no longer keeping up with the dang Jones' next door, but now we've got to keep up with the neighboring states as well?! FU-REAK!

Trust me. We think 'so-and so's' house is always clean. And that person never has to worry about money. Or her kids are dressed so cute, and so is she! Love the dress, hate her right? And I bet that mom is a fun mom, all my kids ever do is watch movies and play iPad. Oh look! Another romantic getaway for her and her husband! And COME ON, do those kids really like asparagus and eggplants?! Like seriously?

You guys. It's not really that real.

It's a filter of reality. It's a filter of pretty things. And trust me, our eyes are just drawn to pretty, shiny, clean things! (Like clean kitchens! OMG! So hot.)

Part of living a healthy lifestyle, in my eyes at least, is not being drawn to the shiny, grass is greener on the other side aspect. It's all about finding happiness in today, finding gratitude in what we have now, and realizing that although someone might look like they have it all, they don't. No one does, and that my friends is ok. What fun is having a perfect life anyways?

I mean, isn't it more fun to spend 45 minutes a night just trying to get 3 kids to bed?! Now that's an adventure!

I won't lie though. I love pictures of white kitchens and cute outfits. I'm a sucker for a dessert covered in sprinkles, kale salads, and running workouts. I find joy in these things, but we have to remember one thing...

It's okay to find joy in these things, but it's not the main source of joy. These things bring instant gratification but not everlasting happiness. Except I'm pretty sure dessert brings everlasting happiness...

Now, here is where it's going to get real...Here is a peak as to what filters I could have used just this week:

I recently finished decorating the babies room and it's SUPER cute. I wanted to take a picture of the crib against the 'THIS IS MY FAVORITE COLOR TURQUOISE" wall, and put it on instagram. The picture would have been cute, but I was having a hard time positioning it to where you couldn't see my dirty laundry...Literally.

Bam, brick to face. Nothing wrong with pretty pictures of beautiful rooms, trust me. But what might look like a pretty clean room, is really hiding a week (or more) of laundry just begging to be taken care of. (I know you guys, laundry is of the devil. We've had this conversation before I feel like...)

But still. That wall color though...

This one is pretty hard for me to post, being a 'healthy eater' and all. I was seriously about to post a picture of my lunch on instagram, but I had to move the Burger King Kids meals bags and milkshakes out of the way. Um...HYPOCRITE much?! "So you feed your kids shiz, and you eat healthy?!"

Yes.

In that moment, yes. I make 3 meals a day for my family (expect my husband is only 2), and I rarely take them to fast food. BUT, we've done it. Do I hate it? Totally. But my kids love it, and it's a treat to them. This particular day, my oldest had started her 2nd week of Kindergarten and needed a little pick me up/treat. We had construction guys in our kitchen and I didn't want to go down and make 3 lunches, so I told them I would get them hamburgers and milkshakes. It was a fun outing for them! I had some of their milkshake and came home and made myself this lunch.

Of course you would have never have known the back story had I just 'shoved' the BK bags to the side...

I think I'll end on this because well...

Love you friends!!

Lemon Roasted Broccoli

August 30, 2015 Arielle

Wait what? Am I blogging? Are pigs flying? (Check out the end of this post to find out why I was kind of absent!)

Are you guys mad at me? I hope we can still be friends, despite the fact that I've been THE worst. But I feel like, or at least I'm hoping, that we have one of those relationships that we can pick up where we left off. Kind of like I never left? Kind of like I wasn't being a crappy blogger? Good. Glad we are on the same page ;).

I've had this Lemon Roasted Broccoli Recipe sitting on my computer desktop for a long time just begging to be shared! I usually make a version of this once a week, and I've played around with the flavors a lot too. So far, my kids AND my husband eat this every. single.time.

Like I said, it definitely needed to be shared!

Broccoli has always been a safe vegetable in our family, and if I want to feel like super mom I will whip up a batch and proudly watch my kids eat those little trees. Ignore the fact that they called the chicken I made disgusting, that's not important.

THEY ATE THE BROCCOLI.

#supermom

Lemon Roasted Broccoli

Ingredients

2 heads broccoli, stems removed
Olive Oil
Juice of 1 lemon
salt
pepper

Instructions

Preheat the oven to 400 degrees.
Coat the broccoli with olive oil, just a few TB. until the broccoli is lightly coated.
Sprinkle with a good amount of salt and pepper, and then the lemon juice.
Bake in the oven for 15-25 minutes, tossing every so often. (Depending on how crunchy you like the broccoli, you can adjust your cooking time. We like it super crunchy!)

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What's the one vegetable your family enjoys eating?!

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We've had a great and relaxing summer, as I hope all of you have! I've been learning the ropes with 3 littles, and each day brings new, exciting, AND crazy moments! Just recently, as in this week, our little baby started to sleep more solidly. (AKA that's why I'm able to blog right now.) She falls asleep and stays asleep for longer than 30 minutes!! I also had my two older kids start school, so I feel like a whole new woman! I'm hoping I can maintain a better blogging schedule!!

Have a great week!

Blueberry Chocolate Chip Greek Yogurt Ice Cream

July 7, 2015 Arielle

Have you ever been to a Cold Stone? Do those even exist anymore?

Besides paying an arm and a leg for a scoop of ice cream, cold stone was THE place to go way back when. There was one right by my house and a lot of times all the cool kids would be like, "Let's meet at cold stone?" In my mind I was thinking, "Hell to the yea!" , but what came out was, "I mean, sure yea that's cool. If ice cream is your thing." I couldn't let people know my TRUE love of food, although the size of my JLO booty might have said otherwise...So I had to play it cool.

Founders Favorite.

I can still remember the taste to this day. Cake batter ice cream, soft and rich brownie chunks mixed with caramel and chocolate sauce. It's definitely a girls night/stress eating/my boyfriend just broke up with me kind of ice cream.

And to think they rejected my application to work there...

This ice cream I made doesn't taste anything like a Founders Favorite. You're welcome.

I really do want to re-create/health-ify that ice cream some day, but for now there is this Blueberry Chocolate Chip Greek Yogurt Ice Cream. Waaa Waaa. (Way to sell that one Arielle.)

It all started when Jessica from How Sweet It Is shared her Blackberry Chip Ice Cream which sounded and looked delicious! I knew I was going to make it for our Fourth of July Party! Then the night before I completely spaced and hadn't purchased any of the ingredients. What's new?

So I searched through the fridge and realized I had multiple containers of plain greek yogurt and a ton of blueberries. Light Bulb!

Blueberry Chocolate Chip Ice Cream

Ingredients

4 cups plain greek yogurt ice cream
1 1/2 c. blueberries
2 tb. water
1 TB. vanilla
3/4 c. pure cane sugar*
heaping 1/2 c. dark chocolate, finely chopped
*If I were making this for myself I would be fine with 1/2, but greek yogurt can be pretty tart so if you are making this for a crowd I would keep the sugar at 3/4 c. You could also sub a liquid sweetener to taste, but it will change the taste a little. I haven't tried this with coconut sugar, but it's a possibility.

Instructions

In a food processor, blend the blueberries and water until pureed.
using the back of a spoon, push the mixture thorough a fine strainer to remove all of the skins.
In a bowl, whisk together the yogurt, sugar, vanilla, blueberries, and chocolate.
Let cool in the fridge for about an hour.
Make your ice cream in your ice cream maker according the makers instructions.
Serve immediately or freeze in the freezer.
If it's frozen in the freezer, allow it to thaw for about 15-20 minutes before serving.

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Greek yogurt ice cream might be my new favorite thing! Can you imagine all of the flavor possibilities and combinations?!

Maybe, just maybe, there will be a Founders Favorite Greek Yogurt on here some day...

Watermelon American Flag Sheet 'Cake'

July 3, 2015 Arielle

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it's almost time to put it back up again!

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I'm sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let's pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! :)

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

Then add more watermelon...

And then a nice generous spread of more whipped cream.

Then using blueberries and raspberries, assemble the good ol' American Flag!

Watermelon Flag Cake

It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!

Ingredients

(This recipe makes an 8x8 or 9x9 size sheet cake)
1/2 watermelon, cut into strips
1 pint heavy whipping cream
8TB. powdered sugar
1 TB. vanilla
Blueberries, raspberries

Instructions

Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
Frost the watermelon layer.
Then add another layer of watermelon.
Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
Make an American Flag with the berries.
Keep in the fridge until ready to serve!

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Happy Fourth of July friends!!

Chopped Thai Salad with Peanut Dressing

June 29, 2015 Arielle

Salads have become my mommy life saver recently.

This is not a fabricated sentence at all, so believe me when I say this...

My baby slept 45 minutes total during the day yesterday. That's right. 45 minutes. Not a solid 45 either, I just added all the minutes she slept and it was 45.

I had a little heart to heart with myself and realized that maybe it's not a coincidence that all three of my children are horrible sleepers. I think I sleep trained them that way.

That being said, when it comes to meals for myself, I need them to be quick. Obviously a s'mores pop tart would do the trick, but seeing that I'm trying to kick my butt back into shape I've been stuffing my face with salad beasts!

I love salads! Even the simple ones like lettuce and tomato :). But since I'm nursing and I'm hungry 90% of my life, I need it to be filling.

I'll usually prepare a large salad/salad ingredients once or twice a week and have it last me a few days for 'quick mama lunches.' Then I'll sometimes use leftover proteins from dinner to add on top, and if I'm lucky and have a ripe avocado I will throw that on too!

But my favorite part of a salad is always the dressing. Always. A good salad dressing can make or break that salad beast, and I wish I was the kind of girl that was good with a little lemon juice and EVOO...

Nope.

Just like I wish I was good with just eating a strawberry and calling it dessert. I.Just.Can't.

Unless it's covered in chocolate. That's a different story.

Chopped Thai Salad with Peanut Dressing

Ingredients

(For the Salad)
1/3 green cabbage, thinly sliced, roughly chopped
1/3 purple cabbage, thinly sliced, roughly chopped
(opt.) 1/3 ice berg lettuce, thinly sliced
1 bunch cilantro, chopped
1 bunch scallions, chopped
1 red pepper, cut into thin slices
1 large carrot, sliced into thin pieces and roughly chopped
1/2 cucumber, skin removed, diced
1/2 c. baby tomatoes, I used yellow, cut in halves
1/3 c. diced peanuts
2-3 small avocados, diced
(opt.) chicken, grilled or shredded
(opt.) crispy wontons or Chinese noodles
(For the Peanut Dressing)
1/2 c. peanut butter
3 TB. soy sauce
Juice of one lime
2 TB. coconut or brown sugar
1/2 tsp. sesame oil
1 chopped garlic clove
1/2 c. water**
**If you refrigerate the dressing for a few hours it will become thicker as it sits. You may need to thin in out with a little water before adding to the salad.

Instructions

Assemble the salad on a platter with all of the ingredients. Leave out the chicken and avocado for those that don't want it. (If you are planning to use this salad over the coarse of a few days, don't use the avocado until you are ready to eat it, that way it doesn't brown.)
In a small blender or food processor, add the salad dressing ingredients and blend until creamy.
Add the dressing to the salad and toss,before serving. OR, if saving the salad for the next few days, use salad dressing on your individual salad and keep dressing covered in the fridge.
Enjoy!

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Now...

Someone tell me how to properly sleep train, otherwise, this mama just might start eating s'mores pop tarts for dinner.

Chocolate Birthday Cake

June 17, 2015 Arielle

Every year on my birthday, I go all out on Dessert. I indulge in something sinfully delicious, and it's been a tradition that I really really really enjoy. Like really. Of course I don't wait a whole year to have dessert, but if I do happen to be in a situation where dessert is present, I usually don't eat a big (regular) serving. (Even though I'd be all over that warm brownie and ice cream.)

But on my birthday, I eat a nice big serving of my favorite dessert...

And usually, I'll eat it for dinner.

Chocolate Ganache Birthday Cake via The Diva Dish

It all started in 2010 when I was 8 months pregnant with my first baby. It was my birthday, and my husband and I went to the Del Mar fair in San Diego. We had been walking all day and I'd watched my husband eat one fried treat after the next. I was insanely jealous because at that time, I was still really careful with what I ate.

As we drove home that night, I got a little sad because I hadn't allowed my self to enjoy a treat, even on my DANG BIRTHDAY!! I decided that night I wasn't going to restrict my self so much, and I would allow my self to enjoy dessert here and there without feeling so much guilt.

So I made my husband stop at In N Out for a chocolate milkshake.

I remember enjoying that milkshake SO much, almost feeling a kid who had no shame in pounding down a few pieces of birthday cake without their parents noticing.

Since then, I've made it a tradition to have a rich dessert each year on my birthday. And for the past 4 years I've made it a tradition to have it be an insanely rich chocolate cake.

This year I asked my mom to send me chocolate cake recipe from my grandmas cookbook. She sent me this one:

(If you've ever made The Pioneer Woman's Chocolate Sheet Cake, you will notice the recipe is pretty dang similar.)

Now, let's talk about oleo!

Just kidding. Do they still make oleo?

I decided that my grandmas PTA cake would be the best base for my birthday cake. But I didn't stop there.

Next, I made a Whipped Chocolate Buttercream. Back in the days when I used to make cupcakes for people, buttercream was my most requested frosting. I could make it with my eyes closed, and could eat it with my eyes closed too!

Then to top it all off, I poured a dark chocolate ganache over the entire cake.

Chocolate ganache IS my favorite food, in all seriousness.

If I read chocolate ganache on a dessert menu, I order it. No matter what.

Now, You could leave the cake as is, but I think we all know that sprinkles on birthday cakes are a requirement. Bonus points if you use chocolate jimmies! My grocery store didn't have any, which practically sent me into depression, but I recovered quickly.

Rainbow sprinkles work wonders.

Chocolate Ganache Birthday Cake

Ingredients

(For the cake)
2 sticks butter (or 1 cup coconut oil)
heaping 1/4 c. cocoa powder
1 c. water
2 c. flour (can use white whole wheat, spelt, or oat flour)
2 c. sugar (can use coconut sugar)
dash of salt
1/2 c. buttermilk
2 eggs, beaten
1 TB. vanilla
1 tsp. baking soda
(For the Whipped Chocolate Buttercream)
3 sticks softened butter
1 pound powdered sugar
3 heaping TB. cocoa powder
5-6 TB. heavy whipping cream
1 TB. vanilla extract
(For the Ganache)
1 c. heavy cream
1 c. chopped dark chocolate

Instructions

Preheat the oven to 350.
In a medium bowl, whisk together the flour and sugar, then set aside.
In a sauce pan, add the water and bring to a boil.
In another sauce pan melt the butter and cocoa powder. Once the water is boiling, add it to the butter/cocoa mixture and let boil for about a minute.
Remove from heat and let it cool for a minute.
Fold in the chocolate mixture into the flour mixture. Don't over mix.
In a bowl, whisk together buttermilk, then eggs, vanilla, and then baking soda.
Slowly fold it into the cake batter.
Grease two round cake pans, or a jelly roll pan, and bake for 20-25 minutes.
Allow the cake to cool COMPLETELY before removing.
(Make the Whipped Buttercream)
In a mixer, whip the butter until it's creamy. Add in the rest of the ingredients and beat on high until whipped and all combined.
Spread the frosting on top of one cake layer, then place the other cake on top. Spread more frosting on top and all around the sides. Use all the frosting, mostly in the middle and on top. Place in the fridge for a few minutes to set while you make the ganache.
In a small bowl add the chocolate.
In a sauce pan, heat the heavy cream on low/medium heat until it is about to boil. (Don't overcook.)
Pour the heated cream over the chocolate and let it sit for 2-3 minutes, then stir it slowly till the chocolate has melted and it's creamy. Let it sit for about 5 minutes so it cools.
Pour the ganache over the entire cake, top with your favorite toppings and enjoy!
(Keep cake refrigerated, but let it sit out for about 20-30 minutes before serving.)

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So the moral of the story is, eat dessert on your birthday. No if's, and's, or big butts about it.

My Journey to a Healthier Me

June 10, 2015 Arielle

Life has a weird way of teaching you lessons.

Before, I didn't really know what was good for me.

Like a jelly bean green juicy jumpsuit.

Yes, yes I did.

It's weird, because sometimes we truly don't know that what we're doing isn't the best for us.

Since I was little girl, I've always had an issue with the way I felt about my weight. Even at the young age of 10, I had this negative view about my weight and body image. Always wanting to be skinnier, to feel better, and wishing I could feel comfortable in the clothes I wore...Without feeling like I wanted to run home and put on baggy sweats.

This was me in high school.

I'm not going to sit here and say, "Look how fat I am, I'm pale, I was bloated, I look tired, and why in the heck aren't I wearing cuter shoes...yidda yadda!"

See, that would be mean.

But it's how I felt.

I was in the constant battle with myself, trying to feel good enough. You see I thought I was making the best choices for my body.I thought I was healthy. I thought that if I ran for 10 minutes it was okay for me to scarf down 3 chili dogs when I got home. I thought that eating a salad loaded with bacon, eggs, cheese, ranch dressing, and garlic croutons wasn't bad for you. I mean, it was a salad! How bad could it be? I struggled because I thought I was doing everything I could to be healthy, happy, & skinny. Why wasn't I?

I carried this (non) confidence in my self with me to college, and like most college students, eating & socializing is pretty common. It was a struggle for me to try to make the right choices, considering I really didn't even know what was right. Then something happened. I got sick.I felt bloated, crampy, and sick to my stomach ALL the time. (Could it be the chili dogs..no?!?) I went to several doctors, and no one could figure out what was wrong. Then one doctor took an x-ray of my stomach, and everything was black. My body wasn't digesting food. The doctor suggested I omit gluten and dairy to see if that worked. So for the next 2 years I did just that. You see, back then, there wasn't a lot of gluten-free/dairy free products, like there are today. So I had to eat really fresh and natural things like lean meats and fresh produce. At first, it was SOO hard. NO OLIVE GARDEN BREADSTICKS!!

With this new "lifestyle" I was living I began to notice not only a difference in my appearance but also how I felt. I had SO much energy. I was no longer tired and lethargic, now I felt awake and energetic. I decided to take up exercising, in particular running. I would wake up early in the morning and run...

Let me just add that I was never ever a runner. One time a friend and I tried out for track in HS, and we quit the next day.

Anyways I began to love it so much I started doing mini' "races" at school.

I felt great!

But I became obsessed. Then the doctors told me that I really wasn't allergic to gluten, but I was lactose intolerant, and I could start eating wheat again. I remember crying hysterically to my mom saying, "I'm gonna get fat again!" After that, I promised my self I wouldn't let me get back to the old me again so I started really watching what I ate. Canned vegetables and rice crackers were my staple. I probably consumed 300 calories a day.

Luckily through the support of family and friends, I knew that things had to change.

I knew my goal was to become healthy & happy, and not focus so much on the skinny part.

I decided the best way to make this change was to do some research and become educated. I quickly switched my major to Health and Nutrition, studying up on some reading, and began to really learn and understand the beauty of living a healthy lifestyle and all it has to offer.

I stopped the fad diets, kicked the low carb, fat free foods the curb. Diets just weren't working and I could never seem to stick with them, and there was no way I was going to diet the rest of my life. I knew that if I wanted to feel great inside and on the outside, I had to stop worrying about calories and counting my carbs. It just wasn't the way I wanted to live.

My goal was to eat food, enjoy it, and feel great. The only way I was able to accomplish this was by eating wholesome and natural foods. After that I not only began to feel great inside, but I was able to maintain and feel great about my healthy weight. Taking the pressure off of myself of dieting was a load off my shoulders, and now I knew that I could eat foods without the constant worry that I struggled with.

Life has thrown a lot of curve balls. Some have been more challenging than others, but I am still learning to this day to be grateful for the body I have been giving. I know now how to make the best choices for my body. I know now that I am healthy. I know that I can run for as long as I want and still come home and eat chocolate, and this is because I know that I am no longer afraid of food. Instead I know that what I put into my body is going to contribute how I feel on the outside. And I must add I know I feel great when I eat chocolate =]..

Now I know.

Everyday is a new day. I'm not going to say I'm perfect. I mean I usually eat a gallon little bit of chocolate every day. I don't always have time to work out, let alone shave my legs (TMI?). And sometimes my breakfast includes a cookie and left over brown rice.

This blog is about my life, my journey to making better decisions. All the while, trying my best to be an amazing wife and mother, and keeping my family healthy and happy.

My focus is to raise my family with the attitude that our bodies are temples and we need to respect and take care of them. That doesn't mean that we need to be skinny or fit into a size 2. That means that we need to give our bodies the food it needs to thrive, grow, and become strong to live healthy and happy lives.

That's my story, and I'm stickin' to it.

Lightened Up Pasta Primavera

June 7, 2015 Arielle

I ordered a bathing suit online last week, so... Lightened up Primavera Pasta it is!

Lightened Up Pasta Primavera, The Diva Dish

If you've never had pasta primavera, it's basically a pasta dish with cooked, yet crisp, veggies and a nice creamy sauce. Cream as in heavy cream.

I love heavy cream.

My grandmother always had heavy cream in her fridge for her tea, and one time I poured myself a glass thinking it was milk. I remember drinking it thinking it was the best tasting milk I had ever had in my ENTIRE life.

I then proceeded to pour myself another.

Eventually someone told me what I was really doing, but unfortunately it didn't stop me. I snuck a glass every time I was at her house. And after that I licked my finger and dipped it in her sugar jar.

Oh my gosh, no wonder...nevermind.

This recipe makes a huge amount of pasta, and would be perfect for your weeknight family dinner. (It only takes about 30 minutes total to make!) You could add a nice herbed lemony protein to it and it's a complete meal! OR, you could do what I did and make it on a sunday so you have a 'mommy' lunch ready for you everyday! Because busy mamas don't always have time for lunch, am I right?

And when that happens, that's when we start drinking heavy cream and dipping our fingers in the sugar jar. Take my word. Make this pasta, and save your digestive system.

Lightened Up Pasta Primavera

Prep time:

5 mins

Cook time:

25 mins

Total time:

30 mins

This dish takes only 30 minutes to make!

Ingredients

2 TB. coconut oil or EVOO
1 yellow onion, finely diced
4 garlic cloves, diced
1 carrot, sliced
1 head of broccoli, stems removed
1 red bell pepper,cut into strips
1 TB. coconut oil or EVOO
1 zucchini, sliced
1 yellow squash, sliced
1 bunch asparagus, bottoms chopped off
1 box bowtie pasta
3/4 c. chicken broth or veggie broth
2 TB. EVOO or butter
1 1/2 c. non dairy, unsweetened, regular milk (Like cashew, coconut, soy)
1/2 c. chopped fresh basil
1/2 c. freshly grated parmesan cheese
1 bag frozen peas, 12 oz
Salt, Pepper
1/2 lemon, juiced and zested

Instructions

Bring a pot of water to boil on the stove and cook your pasta until al dente. Do not over cook.
Meanwhile, in a sauce pan add your oil and cook your onion and garlic for a few minutes, until translucent.
Add your carrot and broccoli and cook for 1-2 minutes. Remove ingredients from the sauce pan and add to a plate and set aside.
Next add the peppers and cook for 1-2 minutes. Remove and add to the plate and set aside.
Next add the additional oil and add the zucchini and squash. Cook for 1 minute, then remove and set on the plate.
Next add your asparagus, toss, and cover. Steam for a few minutes until it has softened a little. Remove and add it to the plate.
Drain your al dente pasta.
Next add your broth and butter. Using a whisk, scrape the bottom of the pan and allow the mixture to come to a boil. Then add in your milk and fresh basil and cheese. Let it cook for about a minute, then add the frozen peas, pasta and cooked veggies. Toss and season generously with salt and pepper. Then add the lemon juice and zest. Toss and adjust seasonings and extra cheese if desired.

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Thank goodness my grandma doesn't read my blog, otherwise I don't think she would be too happy...

Blackberry Lemonade-Naturally Sweetened

June 5, 2015 Arielle

Summer has begun.

No more school or extra curricular activities to break up the day. No more cooler temperatures to play at the park. No more leggings.

Now my kids are bored by 8:30 a.m., and by 10 a.m. I need a nap.

But in all honesty, I've kind of loved having my kids home the whole day, everyday. Yea sometimes I feel like the minutes are longer and my kids won't stop fighting, and "Oh my gosh, let's just get out of this house and do something!!"...

But I feel like without the pressure of 'time', and not having to run here or there to be somewhere, I've been able to sit and enjoy my kids more.

To tickle them, laugh with them, read with them, break up their fights, play barbies, and introduce them to movies from the 90's.

Like Casper. Or Mary-Kate and Ashley Movies.

We have also drank our weight in lemonade.

My girls LOVE lemonade, and enjoy making it. We have fun coming up with new and different flavors, all though peanut butter and chocolate lemonade might not work. Or maybe...

We came up with the idea of blackberry lemonade since we had an abundance in our fridge. And in our house, an abundance of berries isn't a good thing. My kids would overdose on berries if I let them.

Blackberry Lemonade-Naturally Sweetened

Ingredients

2 cups fresh lemon juice
12 oz blackberries
1/2 cup honey*
4 cups water
*Depending on how tart your blackberries are, 1/2 c. might not be sweet enough. You can adjust and add more honey if you want. Be careful though, the more honey you add, the lemonade will have a 'honey' taste to it. To avoid this and to keep it naturally sweetened, I'll sometimes add a sprinkle of stevia to sweeten it up!

Instructions

In a pitcher, add your lemon juice and water.
In a saucepan, add your berries and honey. Turn heat on medium/low and toss the berries around the pan. Then begin to mash the berries with a potato masher, or fork.
Once all of the berries have been mashed, allow the mixture to come to a boil, and then remove from heat.
Strain the mixture, and allow the juices to strain into a bowl. Save the mashed blackberries for homemade bread or toss!
Once the blackberry juice has cooled, add it to the lemon and water mixture.
Stir and if needed, add a little stevia to sweeten.
Serve cold over ice, and enjoy!

This drink kind of reminds me of Hot Dog on A Stick. Have you ever been there? I don't do corn dogs, but hand me a gallon size of that strawberry lemonade they serve and IM GOOOOOD!

Happy Summer Friends!

I would love if you would share with me some of your summer plans or things you do with your kids to keep them entertained! This mama needs some help ;).

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

May 22, 2015 Arielle

I don't mean to brag, but I consider myself a connoisseur of the chocolate aisle in the grocery store. I find myself there often.

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

I'm often browsing the different types of chocolates, mostly dark, and I always find myself reaching for the same brand of chocolate,

Green & Black's Organic Chocolate

. They are an all organic and Fairtrade certified company and they are my favorite chocolates to snack on and bake with. During the day I'll grab a few squares of the 85% Dark Chocolate, and BAM! I'm a new woman!

With summer quickly approaching in Vegas, I find my kids (and myself) craving cold and satisfying treats. Popsicles and smoothies are usually our go-to, but lately my kids have been on a milkshake kick. Do ya blame them?!

I wanted to create something that was light and refreshing, but also indulgent and sweet for those hot summer afternoons. I knew that the Dark Chocolate Mint Bar would go perfectly with coconut ice cream! But then...

Fold in that Mint Dark Chocolate in some coconut whipped cream for a topping on the milkshake and it takes everything to a whole new level.

A level I like to call perfection.

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

Ingredients

(For the Milkshake)
1 pint good quality coconut ice cream OR coconut Greek yogurt frozen ice cubes
1 tsp. vanilla extract or vanilla bean paste
1/4 - 1/2 c. coconut milk
12 squares GREEN & BLACK'S ORGANIC Mint Dark Chocolate
Ice-optional
(For the Whipped Cream)
1 can full fat coconut milk, placed upside down in the fridge overnight
1 tsp. vanilla extract or vanilla bean paste
4 TB. pure cane powdered sugar
6 squares GREEN & BLACK'S ORGANIC Mint Dark Chocolate, finely chopped

Instructions

Make the whipped cream first. Turn the can right side up and open. Remove all of the thick cream and discard or save the water for later use.
Whip the cream and the rest of the ingredients (not the chocolate) together with beaters or a mixer until fluffy, about 3-5 minutes.
Fold in the chopped chocolate.
Cover and place in the fridge until ready to use.
To make the milkshake, place all ingredients in a blender and blend until creamy.
Top with the whip cream.
Eat immediately and enjoy!
Serves 2 milkshakes or 4 small ones.

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The second I finished whipping these up my girls were jumping up and down begging for a glass! Too bad I didn't share... Just kidding! I let them have a sip ;).

They loved the little bits of mint chocolate inside, which added a whole new level of excitement for them. Being a kid is the greatest right? The whipped cream was probably my favorite and I can definitely see using it again for other sweet treats in the future!

Have you ever tried Green & Black's Organic Chocolate? It's amazing and made in great taste! There are 11 flavors!

Dark Chocolate: Dark 70%, Dark 85%, Hazelnut & Currant, Mint, Maya Gold, Ginger, and Spiced Chili

Milk Chocolate: Milk Chocolate, Almond, and Toffee

White Chocolate: White Chocolate

If you had to choose your favorite chocolate bar, which would it be? Answer in the comments below for a chance to win a $100 cash equivalent gift card plus a GREEN & BLACK'S ORGANIC Chocolate prize pack! (I always choose 85% Dark Chocolate every time! :) )

This sweepstakes is sponsored and fulfilled by BlogHer

Disclaimer: This is a sponsored post written by me on behalf of GREEN & BLACK'S ORGANIC Chocolate. All opinions are 100% mine.

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The Reality Of How My Family Lives A 'Healthy Lifestyle'

May 20, 2015 Arielle

I would say that 80% of the emails I get are from parents who are struggling with having their family and their children eat healthy. Even though it's an email or a comment, I can tell that they are stressed, worried, and feel a sense of failure because their child or spouse just hates eating healthy. As parents, we are responsible for the health and well being of our family, so living a healthy lifestyle and healthy eating are a sensitive and sometimes touchy subject. There are A LOT of different ways to live healthy and with those ways come A LOT of different opinions.

So why not give you mine right?

I've been meaning to write this post for a long time, but never really had the 'courage' to do so. Saying how we 'actually' live is kind of scary, not that I am ashamed. But what if people think I'm a fraud?! Majority of social media and blogs today are all about perfection. It's rare to see a REAL glimpse into someones life. As far as we know, all the other moms and dads are doing it perfectly, or at least better than you are right? Getting a good workout in every morning, eating healthy, feeding their kids all organic homemade, teaching their kids, dressing in the cutest clothes, and of coarse having the perfect house. One of my favorite quotes that I think fits perfectly is, " Love her dress, hate her."

So let's begin...

How do we really live a healthy lifestyle in our family...

There was a time when I had one baby where I made homemade crackers.

Yup.

Homemade crackers with different nuts, seeds, and all things healthy.

I remember an older mom friend of mine saying, "I CAN'T believe you are making your own crackers?! How do you find the time?!"

I laughed but in my head thought, "Well you can accomplish anything at nap time!" I also thought, anyone can afford to buy majority of their food organic. Vegan diets are easy. Eating out at healthy restaurants is do-able. You can make anything homemade, during that beloved nap time. Fitting in exercise is the easiest thing...yada yada yada.

Well my friends, my opinion has definitely changed. I woke up. Or in my case, I never slept. Having 3 kids under 4 will do that to you. So where do I/my family stand now you ask?

Here is our reality.

Right now, I like to call our life the "Survival Stage."

With 3 kids under 4, a husband who works two jobs and 60 plus hours a week, along with a massive load of student debt, well we are just trying to survive ;).

Do we buy all Organic Food?

No.

In an ideal world we would buy organic meats, fruits, dairy, grains, etc. There was a time when I did this, again when I was a young mom of one, and I spent A LOT. At the time we were a small family, technically only 2 and 1/2, so we weren't eating a lot, but buying organic in general was EXPENSIVE. I also shopped locally at the farmers markets and bought organic produce. I loved it.

But things have changed. Now with 5 mouths to feed, grown up bills, and our desert climate, organic isn't always possible. I just can't afford to spend 100 on produce alone. I can't. I've been to our local farmers markets and you can buy a tiny things of berries for 8 bucks, and that would be a snack for my 4 year old. It just isn't possible. Not with a mortgage and all the other bills right?

What about meat? I'm so excited because we just recently got a sprouts market in our city and their organic prices are so much better! If their organic meat is on sale and it's a good and similar price to what I would pay for non organic, than I will buy it. Otherwise my friends, at this point in our life, I can't spend 50 just on meat. Of coarse there is always the idea of incorporating for vegan/meat free dishes that way every meal isn't solely meat based. But still, a package of organic chicken breast at my local store is about 20 bucks. (That's one night of chicken dinner.)

What about Dairy? The same goes for dairy as it does meat. If it's on sale, we buy it. If not, we don't.

It's a hard reality for me to share, but I've learned that we all, if not a lot of us, are not in perfect financial stability. We just can't afford to pay 300 bucks a week on groceries, and frankly I don't really want to. I truly believe you just do the best you can. If you can't afford organic, great! If you can, great! But don't buy an 8 dollar mini organic watermelon. That's just crazy ;).

Does that mean I'm buying crap?

No.

I still buy an abundance of fresh produce and majority of the time I make 3 meals a day for my family. Not always, but a lot of the time. Unless I had 3 hours of sleep the night before because I stayed up to watch the Bachelor. Then it's cheerios for breakfast.

Do your kids eat healthy? Do they eat vegetables?

Yes and Yes.

No and No.

Are we clear? haha! Here's the lowdown on healthy eating with my kids. My girls are learning who they are and developing a sense of, "It's my way or the highway" kind of attitude. It's a fun stage. Sometimes when I place vegetables in front of them they either laugh, cry, scream, or just eat them. Everyday is different. But I try and be consistent. I serve veggies with every meal. Sometimes they eat them, sometimes they spit them out and tell me that was disgusting.

With that being said, my kids have had boxed macaroni and cheese. And Oreos. This goes back to that "Survival Stage" where I had a new born baby who nursed on demand every hour, a toddler who was going through pacifier withdrawls, a 4 year old who thought she was 16, and a husband at work. The LAST thing I wanted to do was think about what to make for dinner. When those days happen, don't feel guilty about making a boxed macaroni and cheese. Just pat yourself on the back that your kids are being fed dinner! There were multiple times, yes multiple, where I would put a movie on to try and fit in a 30 minute nap only to wake up to find my 2 year old knee deep in a jar of nutella. It happens.

Do you exercise every day?

No.

At this particular time in my life I would say I exercise 3/7 days a week. Is it a good solid workout? I wish, but no. I've been blessed with very alert kids. Kids that at the age of 4 still don't sleep through the night. Add a new born to that and when I wake up in the morning I'm crawling down stairs half asleep. I also have a husband who leaves at 6 in the morning for work and by the time he comes home, I am way to tired to work out.

With that being said, I try to fit in a walk, jog, or a workout video in every so often. But it's not easy right now, and THAT is ok. There was a time when I had a 18 month old and a 3 1/2 year old and I wasn't pregnant. I would run every day and get a great workout in. The kids were sleeping a little better and I felt more alive. That time will come again, but I know right now I just have to do the best I can. Are there moms who are better at this? Definitely. But I'm not that mom.

We are all different and we do things differently. Like I said, we do the best we can right?

Do you eat at healthy restaurants?

Yes and No.

(Aren't you loving my answers? SO clear.)

If you ask my husband, I'm constantly begging him to try new healthy, vegan, and sometimes raw food places. Sometimes he is willing but most of the time he isn't. If we eat out as a family, we try to be spending conscious and if I have a say, health conscious. We have definitely ordered a pizza, and my husband loves to take the girls to McDonalds. (I try and put my foot down on that, but marriage is compromise right?) It's not a weekly thing or even monthly, but my girls have had fast food. (And I really like red burritos without cheese from Del Taco. AHHHH!!) But if we eat out, I usually always order sometime healthy/light and my girls usually stick to similar things, like macaroni and cheese, or chicken. They don't really stray from that.

A long those lines, my girls love to eat at healthy juice places and have fresh juice and healthy baked goods. I usually take them with me to try new places and they are really open to doing things like that.

In closing...

I love finding ways to live a healthier lifestyle. It truly changed my life and the way I feel. Somedays I am on top of it, and sometimes I am just trying to survive. I love to be in the kitchen, so I'm always trying to make healthier dishes. It's a passion. I love sharing those recipes and ideas with others so they can try them on their family. I also love the way exercise and healthy eating make me feel. Nothing makes me feel more energized for the day then when I get a good solid workout in.

This is why I am SO excited about this breakfast book I've been working on! I can't wait to share it with everyone.

But I'm not perfect, and neither are you. I'll be the first person to say I love a big slice of chocolate cake or chocolate chip cookie! You have do to what works best for you and your family. And if you are a young mom with little babies like me, well then just remember you are doing the best and just trying to 'survive' :). There will be a time when all those babies are in school and sleeping through the night, (or so I hope!). Then getting up at 6 to workout will be easier right? :)

Again, this was kind of scary for me to share, but I hope that I was able to answer some of my most frequently asked questions! More importantly, I hope you feel better about yourself! Thanks for all of your support and love my friends!

Sun Dried Tomato and Pesto Meat Balls

May 14, 2015 Arielle

*Need a quick weeknight dinner? Meatballs are one of our family favorites and it's super fast to whip together! Add the meatballs to your favorite pasta and you are done! Plus, these meatballs have a hint of veggies in them!* I find myself making meatballs almost weekly for my little family because it's fast and one of the dinners that my kids eat without hesitation.

I think it's their Italian blood that doesn't have a problem eating meatballs and pasta. It's also that same Italian blood that makes our family look like a performing broadway show with all the singing, yelling, animated gesturing and dramatic exits...

Sun Dried Tomato and Pesto Meatballs via The Diva Dish

Dramatic as in when you are picking up your 2 year old from preschool and she doesn't want to leave. So then you have to drag her to the car as she screams, flailing every body part only for the unlock button to stop working. Don't worry, the kids and their parents stopped in their tracks and watched every single moment.

Why do moments like that feel like slow motion?

Back to meatballs. Italian hot headed or not, your family will thank you for these meatballs. And, this recipe is pretty versatile! This recipe originally came from THIS meatball recipe, and I've adapted it so many times and tried new flavors! Add your favorite pasta, or simply use the rest of your pest0 and sun dried tomatoes to your pasta (kind of a version of THIS recipe), and you have a complete meal!

Side Note: I can't guarantee that the side effects from these meatballs won't be a little dramatic...

Sun Dried Tomato and Pesto Meatballs

Ingredients

1 1/4 pound ground turkey
1 beaten egg
1/3 c. parmesan cheese, finely grated
1/3 c. bread crumbs
1 large carrot, finely grated, plus extra for topping
4 TB. pesto
1/3 c. chopped sun dried tomatoes
1 tsp. salt
1/2 tsp. pepper
1 grated garlic clove

Instructions

Preheat oven to 350 degrees.
In a bowl, add all ingredients together and gently fold and incorporate until combined. Do not over mix.
Using a large casserole dish, 9 X13, coat the bottom of the dish with 2 TB. olive oil.
Using a cookie scoop, shape meat into 1 inch size meatballs and arrange in the baking dish. Sprinkle the top with more parmesan cheese, lightly coated.
Bake in the oven for about 25 minutes, or until the meatballs are cooked all the way through. Cover with foil and allow them to sit for a few minutes before serving.

3.3.3070

Preschool again today...Wish me luck!

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Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...