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.


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.


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


~ 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

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Boy’s NBA Headband

kid headband baby wipe

How many women would kill for those eyelashes? He’s dreamy. *sigh*

boys nba headband

So I caved. Wouldn’t you with those big brown eyes gazing up at you?

Bexon, never leave me! Never leave your Mommy! *sob*

Oh, man, his first year of college is gonna be a tough transition for this lady. Too bad I won’t get hooked up to a morphine drip.


~ h

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Skinny Artichoke Spinach Bites!

Skinny Artichoke Spinach Bites

I ate these little beauties for lunch, afternoon and late night snack yesterday and breakfast this morning.

They’re only about 40 calories each, fairly low carb and pretty darn healthy.

I made up this recipe from my love for veggies, bread crumbs and cheese and a desire to try out little paper mini muffin cups.

They came out so good and would be a wonderful party appetizer.

You’ll need a non stick mini muffin pan of 24 and 24 paper mini muffin cups.


1.) A 6 ounce bag of baby spinach leaves, I used organic, about 6 cups.

2.) One cup reduced fat shredded cheddar cheese.

I’m sure mozzarella would work great, too.

3.) One can of artichoke hearts in water (the kind with salt and citric acid, not oil) – a 14 ounce can.

I got mine at Trader Joe’s.

4.) One whole large egg and two egg whites.

5.) One third cup seasoned bread crumbs, I buy whole wheat seasoned ones from 4C brand.

6.) One tablespoon Parmesan cheese, I just used the Kraft shaky kind.

7.) Olive oil spray or any cooking spray.

8.) A dash of salt and pepper and/or garlic salt and a few dashes of garlic powder, optional.

Tip: You can skip the salt if you don’t want them too salty and add it after cooking, if desired. The cheese, bread crumbs and artichokes already have salt in them.


Preheat your oven to 400 degrees.

Chop up the spinach leaves into smaller pieces, ribbons or shreds, this is just to make them fit in the little cups, don’t worry about how they look.

Drain the artichoke hearts and either chop them into little pieces, or you can even crumble them very well with your hands.

Put the veggies in a very large mixing bowl. Reserve one heaping tablespoon of your cheddar cheese to use as a topping/garnish. Add the rest of the cheddar to the bowl.

Lightly beat the whole egg and add that and the two egg whites to the bowl.

Reserve one tablespoon of your bread crumbs to use as a topping/garnish and add the rest to the bowl.

Optional: Add a dash of salt and pepper or garlic salt and a couple of dashes of garlic powder to the bowl.

Mix all ingredients very well with a large spoon.

Psst: You can use your clean hands at the end to really distribute everything, or not. I did.

Put the paper cups in the muffin tins and spray the inside of the paper cups lightly with the olive oil or other cooking spray.

Spoon about a tablespoon of the mixture into each cup. Press down with a spoon or your fingers to kinda get it all in.

Bake at 400 for 10 minutes.

In a small bowl or dish, put the remaining cheddar cheese, the Parmesan and the remaining tablespoon of breadcrumbs and mix them together.

Remove the bites from the oven (with mitts of course) and sprinkle the bread crumb and cheese “topping/garnish” lightly over the tops of them.

Put them back in the oven and bake for another 5 minutes, so about 15 minutes total, or until the eggs are set and cooked through and the tops look lightly browned at the edges.

I know ovens can vary, so check them at about 12 minutes to make sure they don’t overcook.

It’s hard to wait, but they taste even better if you let them cool for 10 or more minutes.

Calories: For my whole batch of 24 bites, I estimated it was about 900 calories, total. That’s only about 40 calories each.


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


~ Heidi

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Judgemental Owl

owl funny picture

Why does it always feel like owls are judging us?

I feel like this owl is saying:

“I’m disappointed in how much trash E News! you watch about Justin Bieber and the Kardashians.”

“Why don’t you update your blog more frequently?”

“Why haven’t you called your mother?”

“Cheetos? Really? You disgust me.”

“WTF are you wearing today?”

“I saw what you did with that chicken.”

“What did chickens. Ever do to you?”

“Wasting a lot of time on the internet today, aren’t we?”

“I don’t approve of your lifestyle. Any of it.”

“I look like I’m judging you, because I am.”

Actually, he’s really saying:

“I want to cuddle your face with my sharp talons and rid your house of pesky mice, forevermore. Come’re, pookie.” :-)


~ h

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Why Not To Put A Parrot in Your Bedroom

parrot funny picture

“That’s not it! Not in the— That’s 50 shades of cray.”

xo- h

Posted in A Giggle, Animals, Funny Animals, Funny Pictures, Meme | 2 Comments

Skinny Kale Cheese Quesadilla!

kale cheese quesadilla

I am into quesadillas right now. Here is my latest invention: A crispy tortilla with bright green healthy kale and two cheeses!

Easy peasy for lunch, healthy and yummy.


1.) A full sized tortilla, I used the olive oil whole wheat organic one from Trader Joe’s.

2.) About one to one and a half cups of fresh kale leaves, torn off of the “sticks.” I like organic Tuscon kale.

You can use baby spinach leaves if you prefer. About half a bag. Both ways are delicious.

3.) Mozzarella cheese, I used an organic shredded one. I used a half a cup- you could go with less, but why? Ha.

3.) One half  to one teaspoon of real salted butter or olive oil for browning the tortilla. 20-40 calories.

4.) One ounce of crumbled fat free feta cheese, 35 calories.

5.) Hot sauce of your choice (optional), this time, I used Cholula.

6.) For cooking the kale, I used a splash of low sodium organic chicken broth and a teaspoon of butter.

Use olive oil or spray if you prefer, you don’t really need the broth if you don’t have any.

7.) Garlic powder, a few good dashes, also optional. I like the brand Simply Organic. (Use fresh garlic or onions if you prefer. I was lazy.)


Just cook up the kale as you like, I tore the leaves into small pieces, removing the sticks.

I threw it in a non stick pan and cooked it on high heat with a splash of chicken broth and butter, plus the garlic powder, covering and sauteing until soft and still bright green.

Put the mozzarella cheese on the tortilla on one side half- I melt the cheese in the microwave on a plate for about 40 seconds. Short cut.

Heat the butter or olive oil in another nonstick pan on high heat, spread it around as it first warms, but don’t burn yourself. (Or wash and dry the same pan, setting the cooked kale aside, of course.)

When it melts or is heated, put the tortilla with the melted cheese in the hot pan, cheese side up, and cook until it browns a bit, getting crisp on the bottom.

Put the cooked kale on top of the cheese, sprinkle on the feta and fold in half on a plate.

Cut in two or three pieces with a sharp knife or pizza cutter. Drizzle with hot sauce if ya like, and any dips you want, although it really doesn’t need it.



My tortilla was 160 calories, so the whole thing was about 450 calories or less. And that is a lot of melty cheese, mmm.

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


~ Heidi

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