Learning to serve the Lord and my family one day at a time.

Learning to serve the Lord and my family one day at a time.


Wednesday, July 29, 2015

Hiking in the Clouds

10 days in a hotel with not much to do, two kids and a dog. I'm going insane. That's our life as we wait to move into our new rental home here in El Paso. Now that the dust has settled on the chaos of finding a house we decided to take a day trip on Monday up to the cool, New Mexican mountains.

Cloud Croft, New Mexico is about 100 miles northeast on Highway 54. The drive was through the serene flat desert with rugged mountains along the horizons. Countless miles of Fort Bliss artillery ranges stretched out along the eastern side of the road. Once you past the town of Alamogordo the mountains begin to climb and you leave the desert behind for the cool, piney mountain air of Lincoln National Forest.

From the lookouts in the forest you can actually see White Sands National Monument which was formed from gypsum deposits from the mountains. It's an odd thing to in the desert one minute and amongst pine trees just a few miles later. The air smelled amazing and it was only 70 degrees! It was 100 back in El Paso.

El Paso sits at about 4000 feet about sea level and Cloud Croft is at 8600 feet. I was definitely feeling the effects of the altitude and not drinking enough water by the afternoon.

Laura completed her very first hike all by herself and we were very proud (and relieved we didn't have to carry her) We hiked the Osha trail for about 1.5 miles while Daniel napped in the Ergo.

Next we drove further into the forest looking for a trail I had found online. We got lost so we stopped at the rangers station for a map with directions. Unfortunately, we turned the wrong way out of the rangers station but after about 5 minutes realized we were going to wrong way. The drive was gorgeous and the kids weren't crying so I didn't mind being lost too much. David called it "car hiking." That's where you see beautiful scenery from the car.

I just love a man babywearing
We finally made it down a long dirt road to Bluff Springs and it was well worth the trip. There was a small stream at the bottom of the creek. The kids wadded in the freezing water for over an hour and Daniel especially was in heaven. This boy goes crazy for all thing "wa-wa" We were even brave enough to let Lilly off her leash. She was a good girl and did some exploring but quickly came back to us. Long hair dogs and thick grass don't mix and I'm still working on getting burs out of her tail!

As the afternoon clouds rolled in for a rain shower we pilled back into the trusty Honda Odyssey and headed "home" (to the hotel that it).

Little D is saying cheese here

Credit to David for this shot of the valley

Even Lilly got in on the fun of the stream

Wednesday, April 8, 2015

12 Day Menu

I'm so boring (and exhausted) the only thing I've been writing on here in our menu. I was excited to hit up Sprouts last Wednesday after BSF and get about two weeks worth of produce for all around a $1 per pound or less. They also had boneless thighs for $1.69 so I stocked up on those as well. I was pretty excited to be able to plan out all our meals until after our next payday and still have $80 in grocery cash left! I cheated somewhat since there was a bit on meat in my freezer to start the month off.

When buying large quantities of produce, it can be tricky to ensure that nothing goes to waste. I check the drawer everyday and plan to eat the softer, more delicate fruits and vegetable first and save things like sweet potatoes, carrots and apples for later in the two week cycle. It was a challenge to get this much food to all fit into my refrigerator.

Monday 4/6 Herbed grilled chicken with grilled cauliflower and red peppers (I have a grill basket)
Tuesday Cobb salad with grilled chicken from freezer
Wednesday Grain free peanut butter pancakes, sausage and strawberries
Thursday Beef kabobs with pineapple, green and yellow squash
Friday Chicken tacos in the crockpot (new recipe) lettuce wrap or salad for me.
Saturday Lunch- leftovers/grilled cheese,
Sunday Lunch- chicken salad Dinner- cream cheese peppers, salads or to be determined veggies
Monday  Egg roll bowls with fried rice and small amount of breakfast sausage tossed in
Tuesday soy sauce and honey marinated grilled chicken
Wednesday egg bake with sweet potatoes
Thursday Herbed grilled chicken
Friday I'm going to attempt to make a healthy from scratch and grain free version of chicken, broccoli and rice casserole and sub in cauliflower rice

Tuesday, March 31, 2015

Eating from the Freezer Menu Plan

I have not being doing a very good job at sticking with our grocery budget lately. I blame rising food prices and two small hungry people and one very tall man with a hollow leg. Needless to say, I have got to start being more strict so I think I may have to go back to cash this month.  I have been using a debit card that is linked to a checking account solely for groceries but doing cash again might make my shopping trips a little more realistic on how much I spend.

This week I'm planning on only buying a few dairy items at HEB, bread from the Dollar Store and stocking up on super cheap produce at Chicho Boys Fruit Market. Did you know that Dollar General sells Nature's Own breads for just a dollar? They have whole wheat bread and sometimes english muffins and bagels. The store is right on my way to the gym so I go once or twice a month and stock up. The selection can be hit or miss depending on when they've gotten a shipment in.

Target has eggs on sale this week for 99 cents a dozen plus an additional 5 cents off with the Cartwheel app so I stocked up with six dozen yesterday.

Here's my menu for the next few days. We will be gone for Easter weekend so this is a loose menu for about 7 dinners. I will fill in with whatever veggies I get at the produce market tomorrow.

Monday - Cobb salads with leftover grilled chicken
Tuesday - BBQ chicken in the crockpot with brown rice for David and the kids. Side of broccoli salad. Let's see, it's currently 2pm and my chicken is still frozen so I should probably get a move on dinner soon!
Wednesday- Muffins of some sort, kale sweet potato and egg hash
Thursday- Left over grilled chicken topped with avocados, cole slaw
Friday- At my parents for Easter weekend.

Meal ideas for next week with current food from freezer
Homemade pizza. I have a fantastic grain free pizza crust I will share soon. I cannot find the original link anywhere but I did print a copy.
Egg Roll in a bowl with fried brown rice
Beef and vegetable kabobs

Thursday, March 26, 2015

First VoxBox Review

I received my first Influenster VoxBox a few weeks ago with three full sized hair products to sample and review. If you are not familiar with Influenster, it is a social media website that allows users to rate and review products. They also send VoxBox occasionally to users to allow them to try out full sized products for free!

I was supposed to write about this product weeks ago but the week I got my box was the week Laura had four days of the stomach bug and then I got a double ear infection which ended up with a perforated eardrum in my left ear and temporary hearing loss. I wasn't doing much of anything that week. I'm lucky we were fed and clothed most days. Thank you Trader Joe's for frozen meals and Kali for keeping the kids one morning.

I was sent the Dessange Paris California Blonde Shampoo, California Blonde Conditioner and Brass Color Correcting Cream. These products are specifically designed to protect, nourish and blonde hair. By the way, if you thought I was a natural blonde, you'd be wrong.

I have about four different bottle of shampoo in my shower currently because I am always hunting for the perfect shampoo that doesn't weigh down my baby fine and very thin hair. I have't had highlights in probably five or six months so I'm not sure how well this worked to protect my color since it has already faded and grown out some over the last few months. It didn't weigh my hair down or feel greasy even when I use the conditioner. Colored blonde hair can turn brassy over time or if not done properly in a salon and I like the results with the color correcting cream. It made my color look better and my hair super shiny and soft.

*I received free products to test and review, however all opinions are solely my own. 

Tuesday, March 17, 2015

This Week's Menu

Here's my tentative dinner menu plan for this week. I say tentative because something always seems to come up or I forget to start a crockpot meal and I suddenly realized it's 3pm. For instance, today's meal was supposed to be Buffalo Chicken Salad and I made Egg Roll in a Bowl instead. I will link up to recipes from online and I plan to slowly create a recipe page here on my blog.

Monday- Buffalo Chicken Salad  Egg Roll in a Bowl - this was pretty good. I think David liked it better than I did and the kids didn't eat much of it. Next time I will serve it with fried brown rice. It certainly is a frugal and healthy meal. I only used half a pound of ground turkey in it.

Tuesday -I prepped these while making last nights dinner. Veggie and ground turkey stuffed red pepper with cheese. Red bell pepper loaded with saut├ęd shredded carrots, spinach and kale blend and red cabbage. Green salsa from Trader Joe's and half a pound of ground turkey sprinkled with cheese on top. I added white beans to a few of the peppers for the kids and David and a lower carb version sans beans for me.

Wednesday- Buffalo Chicken Salad. I eat the buffalo chicken out of the crockpot and burn my mouth because I am obsessed with spicy Buffalo Chicken flavors. It's not David's favorite but I made it up to him with steaks last week.

Thursday- Company over- Maple Pork Tenderloin on the grill from Danielle Walker's newest cookbook- Against All Grain Meals Made Simple Pork loin marinaded with maple syrup, olive oil, garlic and dijon mustard.

Friday- Bean and ground beef chili. I cheat and use canned beans. David loves the "chili magic" starter beans so that's what I buy.

Saturday-  Easy Peasy Grilled Chicken. I have started making this once a week. I am a picky eater and generally don't like eating a recipe more than once or twice a month but this one is a winner and the kids like it (with ketchup of course). Chicken thighs marinaded in soy sauce, honey and splash of olive oil. Sides- steamed veggies and sweet potatoes. If I have time/energy I like to make a little sauce in the Magic Bullet of mayo, soy sauce, honey and Sriracha sauce. The soy sauce makes the mayo clumpy if you try to simply mix it in a bowl instead of blending it.

Sunday- Company over- Hamburgers and sweet potato fries. I splurged since we are having a family from church over for dinner and bought the frozen pre-made sweet potato fries.

Monday, March 16, 2015

Spring Photos

I have been wanting a few pictures of all four of us together especially now I no longer have braces (!) so yesterday evening we loaded up the minivan and headed down to a park near our house.  It was about an hour before sunset and I was pretty happy with how well I timed it because the lighting was fantastic. My camera remote didn't seem to work more than two feet away so we were stuck using the self timer "hurry up and get in the picture" method. Daniel wasn't too keen on David holding him so it took several attempts with the self timer to get one good photo. 

Sunday, March 15, 2015

Paleo Brownie Cookies

Recipes courtesy of Heather at Home To Heather Blog
These are delicious and super easy to make. I've gained a few pounds after weaning Daniel and have been back on a relatively strict low carb diet but these were my one bit of carbs and sugar this entire week.  They also only have coconut flour instead of almond flour which is significantly cheaper.
Paleo Brownie Cookies
Prep time
Cook time
Total time
Serves: 10
  • ⅓ cup coconut flour
  • ¼ cup cocoa powder
  • 1 ripe banana
  • 2 eggs
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ¼ cup honey
  • ⅓ cup chocolate chips
  1. Pre-heat the oven to 350F
  2. In a large bowl stir coconut flour, cocoa powder, baking powder and salt together with a fork, breaking up any lumps.
  3. In a medium bowl, mash the banana, add the eggs, honey and vanilla and stir well with a fork.
  4. Add the wet ingredients into the dry and stir well until incorporated. Add the chocolate chips.
  5. Drop batter by tablespoons onto a cookie sheet prepared with parchment paper.
  6. Bake 12-15 min until bottoms of cookies have slightly browned.