What Happens When You Read The Bloggess

what happens when you read the bloggess

Once in a while, while surfing the web, I click on a link, and I know the link to this awesome Three Sloths Gazing at the Moon T-shirt came from somewhere in Jenny Lawson’s blog.

moon shirt

I’ve been trying to find the original post, but now I can’t locate it. Still, I’m pretty sure this has The Bloggess’ gleeful humor written all over it.

(Update: Here’s the post.)

Now, I love Jenny, I adored her first book and I can’t wait to read her second one, Furiously Happy. She’s going to make mental illness funny and make me cry and probably save the world with her words, I just know it.

However, when I go on Facebook or on YouTube, this sloth T-shirt now follows me. Taunting me with its infernal delights and sexual charisma.

cat t-shirt

But on the plus side, they’re also giving me the option to buy this bitchin’ Laser Eyes Space Cat T-shirt.

Rainbows are shooting out of this cat’s butt, y’all. I can’t afford NOT to buy this T-shirt.

So I’ve got that going for me. Which is nice.

Thanks for enriching my life, Jenny. And my wardrobe. :-)

XOXO,

~ Heidi

Posted in A Giggle, The Internet | Leave a comment

Skinny Zoodles with Deconstructed Pesto!

skinny zoodles with decontructed pesto
Hey. My post on How To Make Zoodles has been very popular lately, which inspired me to come up with a new yummy way to eat them.

I love the taste of pesto and I make it from scratch sometimes, (Here’s my Skinny Pesto Sauce recipe), other times I buy it already made, and this time I deconstructed it, baby.

That’s a fancy way of saying I had all of the ingredients, but I didn’t want to wash my blender.

These are light and delicious and if you don’t have a spiralizer or a mandolin slicer, you can make something similar just by thinly slicing zucchini by hand.

Ingredients: (Serves one as a meal, two or more as a side dish)

1.) Four small zucchini. I used organic.

2.) One tablespoon toasted pine nuts.

You can toast them yourself in a nonstick pan over medium heat for a few minutes, with or without oil.

3.) One tablespoon extra virgin olive oil.

4.) A small handful of fresh basil leaves.

I used about 6-8 medium leaves chopped and a few extra whole leaves for garnish, you can add less or more to your taste.

5.) One fourth cup shaved Parmesan cheese, or more to taste.

6.) 2-4 cloves fresh garlic, chopped, sliced or minced, to be toasted in the oil.

Salt and pepper to taste, I used garlic salt. Optional: A few small tomatoes for garnish.

Directions:

Wash the zucchini, cut off the ends, but leave the green skin on. For How to Make Zoodles click here.

You use a spiralizer and it’s just like sharpening a pencil, or just very thinly slice your zucchini up.

Toast the pine nuts in a non stick pan over medium heat for a few minutes, or until they lightly brown, but not burn. It works with a little oil or without. Remove and set aside.

Slice or chop up your garlic and heat the olive oil in a nonstick skillet. Add the garlic and cook until lightly brown at the edges, or toasted.

Remove the cooked garlic and set aside, leaving the oil.

Wash and chop up your basil leaves, pat dry and set aside.

Add the zoodles or sliced zucchini to the oil and lightly toss to coat. Put on a lid and cook over medium heat for about 3 minutes.

At the end of cooking, add the chopped basil leaves and toasted garlic, toss a bit and season with the salt and pepper or garlic salt.

When they look done, just soft enough to bite, remove to a plate.

Sprinkle the toasted pine nuts and Parmesan cheese over the top.

Garnish with more basil and tomatoes if desired and salt and pepper to taste.

Calories: My whole dish was about 400 calories total, served to two people as a side dish, that’s only about 200 calories each.

Yummy!

Enjoy and “Like” Skinny Mama Meals on Facebook for more recipes and weight loss inspiration.

XOXO-

~ Heidi

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A Cockatoo and a Porcupine Tell it Like it Is

cockatoo funny

porcupine funny

:-)

XO-

~ H

Posted in A Giggle, Funny Animal Pictures, Funny Animals | Leave a comment

Skinny Zucchini Enchilada Boats!

skinny zucchini enchilada boats

Hey, I had some organic zucchini that was not going to survive another week and I had an idea…

I’ve already made my Skinny Pizza Zucchini Boats (click here for that yummy recipe)…

What if I made zucchini into easy, cheesy enchiladas? Mmm.

My delicious, simple vegetarian recipe has a shortcut: I used Trader Joe’s enchilada sauce instead of making the sauce from scratch.

(Not a paid promotion, I just enjoy it. It’s spicy, but not too spicy, contains turmeric, cumin and chili powder and has only 30 calories per one fourth cup.)

Use any sauce ya like or make it from scratch if you’re feeling more ambitious.

You can also add some beans or cooked ground meat or shredded chicken to these, to amp up the protein even more. Rice is always nice.

These are a great side dish or main course, but be aware they are gooey and messy, a knife and fork food, for sure!

Ingredients:

1.) Five small zucchini, I used organic zucchini. 100 calories total.

If you have medium sized zucchini, they may just have to bake a little longer.

2.) Enchilada sauce of your choice, one and one quarter cups.

3.) One and a quarter cups of shredded cheddar cheese. I used reduced fat cheddar, or go with any cheese ya like.

4.) Optional toppings: I added 8-10 black olives, sliced, four or five chopped green onions, and a dollop of plain nonfat Greek yogurt (Fage.)

Other options include fresh cilantro, corn, beans, low fat sour cream, seasoned or unseasoned meat of your choice, etc.

5.) Olive oil spray.

Salt and pepper to taste, mine didn’t need any additional salt.

Instructions:

Preheat the oven to 400 degrees. Set a large pot of water to boil on the stove.

Wash the zucchini, cut off the very ends, but leave on the skin, cut them in half lengthwise.

Using a small spoon, gently but firmly dig the center of the zucchini out, like a little boat. Basically, you are digging and scraping out the seed middle.

Leave some edge on the sides to hold the toppings in.

When the water is boiling, drop in the cored zucchini and let boil for two to three minutes for small zucchini, possibly longer if they’re larger.

Drain off the water and remove the zucchini on to a plate. Spray the inside of a baking dish with the olive oil spray.

Pat the zucchini off a bit if they’re still very wet, with paper towels or a clean dish towel.

Lay the zucchini (green side down) and arrange them side by side in the pan.

Note: If you are adding meat or any other hot fillings like beans or rice, I would precook it and add it now, before the sauce.

Pour or spoon the enchilada sauce into the inside of the boats and drizzle some around the sides of the dish.

Sprinkle the cheese generously over the tops of the boats and bake in the oven at 400 for 15 minutes.

If you have a hot topping like cooked corn, you can add it towards the end.

Remove the pan and now it’s time to add the cold toppings.

Add toppings and and salt and pepper if ya like and serve with a spatula.

Calories: Approximately 800 for the entire dish of 10 as pictured above, and that’s including the cores that were thrown out-

So with my toppings pictured above, they’re approximately only 80 calories for each boat! Yum.

Enjoy and “Like” Skinny Mama Meals on Facebook for more recipes and weight loss inspiration.

XOXO-

~ Heidi

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Ice Bucket Challenge for ALS and Infantile Scoliosis

Hey, I did The ALS Ice Bucket Challenge, which is a fantastic, fun idea for a deeply worthy cause, and added a shout out to also help raise awareness for my little boy Bexon’s disease, Progressive Infantile Scoliosis.

It’s potentially fatal, painful and deforming and strikes our kids without warning. You can read Bexon’s Story here.

ALS is one of the worst diseases I’ve ever heard of as well, both so cruel, and I pray they both find a cure immediately.

Every day, I follow and read the stories of babies and children with Early Onset Scoliosis (EOS) in our support groups on Facebook, and so many of them around the world have far worse situations than my boy does now.

I gladly donated to the ALS Foundation here yesterday, and it helped me realize something: When I make a donation to Bexon’s cause, I always feel it has to be a big chunk of money, at least in the hundreds.

That prevents me from donating as often.

But I think nothing of spending 5 or 10 dollars on other things in any given month, ya know?

I’m going to pledge at least ten dollars every month to the small non-profit that was instrumental in saving my baby’s spine and life, The Infantile Scoliosis Outreach Program.

We also owe a tremendous debt we could never repay to the incredible Shriners Hospitals for Children.

If I hit the big time, I’ll donate more to both, but all of those ten dollar donations can really add up, if enough people do it.

I’m an optimist and I believe there is room for everybody. A cure for ALS and for Infantile Scoliosis, we can have both, I pray.

It all begins with awareness, three cheers for love.

If you’d like to donate, even 5 or 10 bucks would help these very worthy causes.

For The ALS Foundation: Donate here.

For The Infantile Scoliosis Outreach Program: Donate here.

Thanks for watching, thanks for listening.

Love,

~ Heidi

Posted in A Very Worthy Cause, Bexon, Health is Wealth | Leave a comment

Skinny Braised Brussels Sprouts!

skinny braised brussels sprouts

Braising food basically means beginning by searing it over a high heat and then finishing it with a cover on the pan or pot at a lower temperature, to steam.

I love my Roasted Brussels Sprouts and my sauteed Brussels Sprouts with Bacon, click on those links for the recipes…

But this is my new favorite method of cooking these green gems: It’s fast, easy and they come out perfectly.

How To Braise Brussels Sprouts:

Ingredients: (Serves 4 as a side dish)

1.) 16 ounces or a one pound bag of Brussels sprouts. If they’re on the smaller side, they cook faster.

2.) Two teaspoons extra virgin olive oil.

3.) Two teaspoons real salted butter.

4.) A lemon for a fresh squeeze of lemon juice. I use the juice of about half a small lemon or less, to your taste.

5.) Seasoning to your taste: I used garlic powder and garlic salt, add pepper if ya like it.

My friend Bradley who showed me this method adds a dash of cayenne pepper to his to add a kick.

That’s it, they don’t need anything else- but this time, I added some chopped sun-dried tomatoes and shaved Parmesan cheese as an optional topping. You can also never go wrong with bacon.

Directions:

Heat the two teaspoons of EVOO in a nonstick skillet.

Add the Brussels Sprouts and toss them around in the oil with a spatula until they are coated. Turn the heat or flame to high.

Stir and toss the sprouts occasionally (I use a bamboo spatula) on high heat for 2-3 minutes, until at least one side of the sprouts looks seared or “burned.”

Reduce the heat to medium low and cover the pan. Cook mostly covered, stirring occasionally for about 11-12 more minutes, so about 15 minutes total.

The tossing/stirring is important to get all sides cooked, but the lid on helps steam them through. I worried they would taste burned, they really don’t- it’s delicious.

Towards the middle to end of cooking, add a squeeze of lemon juice and garlic powder and garlic salt or salt and pepper to taste. Toss and re-cover.

Add a dash of cayenne pepper if ya want them a little spicy.

After about 15 minutes or less of cooking, just eyeball it, I remove them from the heat and leave the cover on for 3-5 more minutes to finish steaming.

Stick a fork in one to see if it’s done enough for you, if not, put the lid back on for a bit.

Right before serving, I add in the butter and melt it in the still warm pan, tossing the beauties around in it. It adds fuller flavor and makes them a little glossy!

Calories: These are so high fiber and filling, this amount serves at least four people as a side dish.

The whole recipe without toppings is about 33o calories or only 80-85 calories per serving.

With five tablespoons of shaved Parmesan and two tablespoons of sun-dried tomatoes (not packed in oil), that’s about 500 calories for my dish as pictured above.

In other words, with my toppings, it’s only 120 calories per serving.

Yummy!

Enjoy and “Like” Skinny Mama Meals on Facebook for more recipes and weight loss inspiration.

XOXO-

~ Heidi

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How To Prevent a Bladder Infection

If you don’t like talk about hoo ha vagina hygiene, do not watch this video.

I am not a doctor, but I’m pretty sure you already know that- ha. These are my three things I do to prevent urinary tract infections or UTIs after ahem, sex.

Just my own personal experience in the land of womanhood…

For me, they have worked every time, and I used to get bladder infections often. They suck.

I got one in Bora Bora on my honeymoon and couldn’t get a doctor to come and shoot antibiotics into my butt for for 24 hours. It was pretty horrible.

Now, I always travel with emergency antibiotics, just in case, but I never have to take them anymore. You never want to take antibiotics if you don’t have to.

By the way, the cleanser I talk about in this video has also prevented me from getting yeast infections for years, so long I don’t even remember my last one.

Psst: It’s Cetaphil gentle skin cleanser or generic of the same thang. It’s at Target or any drug store.

Hope this helps someone else!

Luv ya,

~ H

Posted in Health is Wealth, TMI?, Video, Vlog, Womanhood and Shizz | Leave a comment