7 Day Photo Food Journal… Day 2






Missing Pic Due to Dead Phone :(

After my daughter’s doctor’s appointment we decided to hang out in DC and visit a couple museums which was a lot of fun! The bummer is  my phone died… so no pic. So you’ll have to imagine my overpriced $11.50 Grilled Chicken Salad with Balsamic Vinagerette along with about 3 bites of a cheesecake! 

7 Day Photo Food Journal…Day 1!

Mindful, intentional, healthy, all are words which have been heavily on my mind lately. I came across an article about a woman who took pictures of everything she ate for 30 days and thought that was a great idea for me to really examine what I’m putting into my body. I’ll just say this past week was eye opening for me in the most serious of ways and I want to intentionally make a serious effort to adopt a healthy lifestyle and to develop an awareness of what I’m eating and how I’m nourishing my temple. So for 7 days, I’m going to take a picture of everything I eat! It will be a project of sorts and I’ll be posting everyday. I’m taking a Multivitamin, a B 12 Vitamin, a Vitamin for Calcium and a Probiotic. So here we go…




Snack 1




Snack 2




Make These Delicious Easy Blueberry Muffins !


My gracious neighbor gave us some freshly picked blueberries and we’ve been eating them in a couple different ways, like these delicious blueberry muffins! These were so easy to make! I got this recipe from Inspired Taste and will definitely be added to my recipe box.  Try it you won’t be disappointed!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral flavored oil; canola, vegetable or grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup  milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Heat Oven and Prepare Muffin Cups
  • Heat oven to 400º F.
  • Whisk the flour, sugar, baking powder and salt in a large bowl.
  • Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick ). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.





Place in the oven for about 20 minutes.


They were so good and easy to make!


Summer Breakfast…A Little More Laid Back


Summer mornings are delightful! This morning before work, we took the dog for a walk by the creek near our house and then Anya convinced me to bust out the waffle maker. She’s a smart girl! These waffles were delish, not to mention the fresh strawberries we picked at the farm and fresh blueberries my neighbor gave us made for the perfect side! Take a little time to enjoy breakfast with the kids on the weekdays or the weekend if mornings are too hectic. Heck why not have a leisurely breakfast for dinner!

Enjoy the 1st Day of Summer!

My Meal Plan for The Week!


I’ve been trying to be more intentional about forming good habits that make our life a little easier. One of those habits that I’ve done in the past, but haven’t made a firm routine is making a meal plan for the week. I find that a meal plan helps my day to be a little more organized and relieves me from thinking about one more thing.  This week and last I decided to create a meal plan and stick to it! Here’s a look at what we are eating for dinner this week:

  • Monday: Baked Chicken, Mac and Cheese (requested by Anya), and fresh greenbeans
  • Tuesday: Baked Ziti, salad, and garlic bread
  • Wednesday: Anya has dinner with her dad, so I’m going to eat leftover ziti and a salad
  • Thursday: Mexican lasagna (made in a slow cooker) , corn on the cob, and salad
  • Friday: It’s a fun day! Naan Pizza and a salad
  • Saturday: Turkey Burgers, Sweet Potato Fries, and Corn on the Cob
  • Sunday: Dining out! 

This has made my week so much easier so far! Our lunches and breakfast are pretty standard, but dinner tends to vary. I’m thinking about recording each week and eventually making a meal planning sort of binder so it becomes as  easy as 1,2, 3!

Here are 3 Reasons Why I’m Encouraging You to Create a Meal Plan

  1. It Saves You Money! When I went to the grocery store with a meal plan in hand I knew exactly what I needed so there wasn’t a bunch of browsing and picking up a hodge podge of stuff that I didn’t need which is how you can easily overspend!
  2. Saves Time– When you know what you are going to eat you don’t spend time thinking about it. You can prep for dinner and use the extra time you have from being prepared to spend with your kids or to get other things marked off your to do list.
  3. Enables You to Plan Healthier Meals for Your Kids-When you plan your meals you’re not just grabbing the first thing you see or driving through a fast food drive in. Instead if you carve out about 15 minutes you can think about the best way to nourish your children. Also get them involved! This is a great way to teach you children about nutrition and healthy meals.

Now all you have to do is gather around the table and grub!





A Hearty Salad Does My Body Right



Too many rainy days  in a row, start to make me feel drab and since it has been raining for 15 days, it is really important that I fill up on food that gives me fuel. Beside trying to stay really hydrated I’ve also been loading up on veggies and lean protein. Tonight’s dinner was a perfect combination of lean chicken, salad, carrots, red peppers, cranberries, onions, black olives, and a little feta. It was simply delicious! Never underestimate the power of a tasty salad!

Healthy Tip* Prepare enough chicken for the week, divide it into baggies and add it to your salad everyday!

Simple Yummy Breakfast Quesadilla For the Kids!


Breakfast is a major meal of the day for ourselves and our kids. I know mornings are hectic and cooking a big breakfast may not seem realistic. But, I’ve started making a simple breakfast quesadilla that we love. Basically, we use four ingredients; eggs, turkey bacon, cheese and tortillas. I preheat the oven to 350 throw the bacon in the pan and start the scrambled eggs then after the eggs are finished I put a piece of cheese over the egg and let it melt. I throw the tortillas in the oven and let them heat up while the cheese is melting. Afterward, I place one tortilla down and add the egg with cheese, add the bacon on top then I place  the other tortilla on top and press it down. You can also use a griddle to heat up the tortillas, but Anya enjoys them this way and it saves me a little time. I then just cut it in half and serve! They are hearty so we’ve been splitting them, but you can also refrigerate them and heat them up for the next morning. The total cooking time is maybe 10-12 minutes. The result is delicious!


Yummy Summer Salad

I love a good salad and better yet a good salad dressing! I don’t however like to make complex salads on a busy days. This week is full with work, household errands, and I’m teaching the 2-3 year old children for VBS at our school. So I am trying to fill up on foods that will give me energy and not weigh me down. My favorite salad this week is so easy! It is just mixed greens, carrots, green onions, cucumbers and dried cranberries. Oh did I mention the salad dressing? It is to die for! It is light, zesty and totally delicious! It is Brianna’s Champagne Caper Vinaigrette it is the perfect summer dressing! Eating light never tasted better.