food

Always Eat After 7PM Book Challenge: It Starts Now!

Abby H.2 Comments

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed below are my own.
AlwaysEatAfter7PM_FrontCoverRecently I was offered the chance to check out Joel Marion’s new book: Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight.  Since we aren’t able to hit the gym and we still want to stay on our journey to health, I decided to read the book and give this program a try.

We are still going out for walks several times a week, but I am not able to get the same level of exercise as I was pre-quarantine. And this is in no way a complaint- just a fact of life.

After reading the first few chapters of the book and browsing the recipes, I was hooked. So many parts of this program resonated with me. Here are a few excerpts that got me excited:

 “So, despite all the bad press over the years, certain carbohydrates play an important role in balancing your hormones and regulating your metabolic rate, while avoiding the dreaded weight loss plateaus that accompany conventional mainstream diets. Furthermore, when you eat these carbohydrates, you’ll feel much better than you would if you were following a traditional diet.”


“In general, healthy fats can also help increase feelings of fullness and satisfaction because they regulate appetite through a number of mechanisms, including the release of appetite hormones. What’s more, combining fat with fiber has been shown to further increase the satiating potential of fat. The satiating power of fats is often one explanation offered to describe why some weight loss trials have shown that low-carbohydrate (and higher-fat) diets tend to lead to greater weight loss than low-fat diets.”

We’ve been traditionally taught to avoid carbs, have an early dinner, and never eat before bed. But the fact is, the latest scientific research shows us this earlier model is not the most ideal. I’m excited to try out this program! Joel Marion is a fitness expert and nutritionist debunking the myths underlying traditional dieting and offers a simple, highly effective weight loss program.  This program is easy and eliminates 90% of reasons for resistance.

One thing that has stopped us in the past is snacking. With kids and a busy life, we don’t always have the time or ability to sit down and eat mini-meals or spend hours cooking recipes with strange ingredients. Always Eat After 7PM offers some really great snacking and meal options! All the recipes that I’ve looked at so far actually look tasty and are family-friendly.

If this sounds like something that interests you, I encourage you to follow my blog- I’ll be posting weekly updates with my progress and more tips and tricks from Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight by Joel Marion. Learn more about the book and how to purchase here.

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed are my own. To learn more about how and why I partner with brands, check out my disclosure page here.

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5/25/2020 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the kids at home learning schedules, and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier. This is only kinda working- I need to do a better job of hiding the snacks that are meant for the future.

The big kid and I went to the store on Saturday- all masked up and ready to hunt for bargains. We went over budget by about $20, but we stocked up on some extra stuff like a big bag of frozen mango chunks, more eggs (we’ve been eating a lot more eggs recently as the price of meat keeps going up), and cheese.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

We’re wrapping up distance learning in the next two weeks. That means I’ll be looking for more fun stuff for us to do. Our local parks are opening up to walking and I think we’ll be getting outside more as we are able.

  • Sunday:  Leftovers
  • Monday Cheese enchiladas, Right Rice, and Beans
  • Tuesday:Veggie Stir Fry with Lo Mein
  • Wednesday:BBQ chicken and veggie bowls (with rice)
  • Thursday: Pizza Night!
  • Friday:Cheesy Chicken Broccoli casserole, kale salad. The casserole has a very small amount of chicken, so I can scoop some out for the big kiddo and he can have some meat-free.
  • Saturday: Breakfast for dinner (possibly breakfast burritos)

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

5/10/2020 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the kids at home learning schedules, and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier.

And I’ve been trying to visit the store once a week or less. I stocked up yesterday on stuff the kids love (and eat a lot of), so we should be good for the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

We’re on week 4 of distance learning. It’s finally become a habit, and there are plenty of chances to play and get our wiggles out. I bought the kids a kiddie pool for the patio and that is totally helping them get out the pent up energy.

  • Sunday:  Cheeseburger Salad (It’s a cheeseburger served sans bun on a bed of greens). The kids will have chick’n nuggets as Big dude is a vegetarian, and Bitty doesn’t like red meat.
  • Monday: Cheesy Chicken Broccoli casserole, fruit salad, Texas Toast and leftover nuggets. The casserole has a very small amount of chicken, so I can scoop some out for the big kiddo and he can have some meat-free.
  • Tuesday: Bean, Rice, and cheese bowls with grilled veggies
  • Wednesday:BBQ chicken and veggie bowls (with rice)
  • Thursday: Pizza Night!
  • Friday: Leftovers
  • Saturday: Waffles and fruit salad

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Recipe: Hearty Veggie Soup

Abby H.
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This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

AAVS2954.JPGI found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (I used green)
  • 2 T. cooking oil (your choice)
  • 3 cloves garlic, minced
  • 2 green or yellow zucchini (whatever is in season or you have on hand)
  • 2 quarts veggie stock
  • 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
  • 1 14oz.-ish can of tomato sauce
  • 1 small can of tomato paste
  • 2 cups Right Rice
  • 1 bay leaf
  • 2 T. Penzeys Forward Spice Blend
  • salt and pepper to taste

Directions:

  1. In a large, heavy-bottom stockpot, heat oil.
  2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
  3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
  4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
  5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
  6. Serve with bread and butter and salad.

IMG_9957.JPGForward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

4/13/2020 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI went to the grocery store on Friday to stock up on essentials. I was hoping to go two weeks between trips, but the kids found the snacks. This time I’ve done a much better job of hiding them.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

The Big Kid is starting distance learning this week, so I’m trying to use the downtime I’ve got to do food prep and keep up on household chores.

  • Monday: Italian Feast Night (I’m making a batch of meat and veggie sauce, that I’ll be serving with pasta, as well as garlic bread, steamed veggies, and leftover pizza for the big kid since he doesn’t eat meat)
  • Tuesday: Baked Potatoes, Soup/Salad
  • Wednesday: Frittata and Fruit
  • Thursday: Pizza Night!
  • Friday: Frozen Entrees & Veggies
  • Saturday: Leftover fiesta!
  • Sunday:  Baked Pasta & Veggies

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Fetch Rewards: 5 Million MORE Points are up for Grabs!

Abby H.

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Have you heard about Fetch Rewards Spring on the Points Giveaway?

They gave away 5 million points last week- and they are doing it again this week!

Through Wednesday, any store receipt or eReceipt could be a winner, from 500 to 25,000 points*, so be sure to continue submitting them like you always have. Fetch Rewards will randomly select 5,000 winners and award points on 4/16.

If you haven’t signed up for Fetch Rewards yet, or want to learn more, check out my post here. Find the Fetch Rewards app in your app store, and when you download it, use my code ND2TB when you sign up and you’ll score Bonus Points.

So far in 2020, I’ve earned $24 in Amazon Gift Cards simply by scanning my grocery store and mass merchandiser receipts into the Fetch Rewards App.

Faith Chapel’s Meet The Need is Drive Through Today 4/5/2020

Abby H.

I’ve posted about Meet The Need at Faith Chapel before– It’s a great way to pick up some groceries if times are tough for you. Usually, there is a little fellowship and the chance to pick up second-hand household goods and clothing (and they usually have diapers too- you just have to ask). Paster Josiah and his helpers aren’t letting the current crisis stop them from helping those in need!

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This Sunday Meet The Need drive-thru. In an effort to abide by the safety health ordinances within San Diego County due to the COVID-19 crisis, they are changing how they serve the community but certainly will not stop serving it. They will be providing a ready to eat meal & groceries this Sunday from 1:00pm-3:00pm.

The food will be distributed through your car window, so no need to leave your car, at the flagpole, outside the main sanctuary in the upper parking lot. They’ll be taking above and beyond precautions for health safety and social distancing.

No need to sign up in advance- all sign ups will be done on site!

3/19/2020 is the First Day of Spring- It’s Freebie Time!

Abby H.

71974a65b7f49aee0070fc46f9a63d4aSpring brings warmer weather, flowers, baby animals, and freebies.

Two of our favorite freebies will be available on the first day of spring:

Free Italian Ice at Rita’s on March 19th: Celebrate the arrival of spring with our favorite annual tradition – FREE Rita’s Italian Ice!

Stop by Rita’s for the First Day of Spring FREE Italian Ice giveaway on THURSDAY, MARCH 19, 2020, from noon to 9 PM (local time)

All guests who visit Rita’s will receive a FREE Italian ice in the available flavor of their choice served in our special First Day of Spring cup!

Free Small Ice Cream Cone at Dairy Queen on March 19th: Keep your eyes peeled for more details on their social media channels, but this deal has been going on for YEARS.

2/24/2020 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI forgot to push PUBLISH yesterday. OOPS. Well, last week I juggled stuff around and only posted the meal plan on Instagram. I may go back to that in the future, I’m not sure. I post on Insta about once a day, so not a lot, and I promise it’s not a feed full of perfectly polished, curated pics. It’s usually me, the cat, or craft projects pics taken with my iPhone 4S. Yes, I have a 4s. It still works, it’s a little slow (and small), but if it ain’t broke…

Back to the meal plan- I did a quick grocery trip on Sunday to stock up mostly on kiddo lunch goodies. I picked up a couple items we had run out of, like cream cheese and milk.

While rummaging through the freezer I found what I think is veggie soup, but we’ll find out once it thaws. Whatever it is, it’s for dinner tonight! This is a reminder to label the food in the freezer.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day: You may notice a lot of plant-based meals- We are not vegetarian (well, the big kid is, but the rest of us aren’t), but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

Breakfast: I’ve gone back to a protein shake or coffee with a scoop of protein powder and a few pumps of Sugar-Free Syrup for me, and pancakes or something along those lines (Dave’s Killer Bagels are also a popular request for breakfast) for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his lunch. Usually on pizza day.

I’m fixing to make a big fruit salad today- We’ve got a lot of fruit and I don’t want it to get funky.

  • Monday: Leftover Fritatta and fruit
  • Tuesday: Vegetable Soup (or whatever I took out of the freezer)
  • Wednesday: Chicken Soup, Grilled Cheese sandwiches
  • Thursday: Casserole (I’m thinking about Chicken Tetrazzini)
  • Friday:  Pizza & Fruit
  • Saturday: Leftovers
  • Sunday:  Beans, Rice, and Cheese bowls (with roasted peppers and onions)

Talk Back: What are you cooking for dinner this week?

Food Bank Resources in Northern San Diego County

Abby H.

DSCN2469A few years back, I wrote this post, which I update about once a year with information on Food Banks/Food Pantries and food co-ops in San Diego County. Considering san Diego County is larger than some New England states, I decided to dedicate a post purely to North County food resources, as I have been getting requests for those lately. Thanks to my friends Elizabeth, Kate, Yvonne, and Stephanie for assisting me with the research!

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North County Neighborhood Distribution Sites 2020

There are of course the Neighborhood Distribution sites from The Jacobs & Cushman San Diego Food Bank. There are no requirements or proof of need (no ID either).  Just bring a few reusable bags or a cart to carry your food home.

Learn more about Neighborhood Distributions here. The 2020 Calendar of Neighborhood Distributions can be found here.

If you live in Escondido or Oceanside, check out the Interfaith Community Services Website for information on food.

In Encinitas:

  • The Community Resource Center has Bread distribution and other food distributions several times a week. More information can be found here.

In Vista:

  • North County’s Food Bank 1175 Melrose Way, Vista, CA, 92081 (760) 761-1140 The Emergency Food for Individuals program is direct food assistance available to needy individuals. Program is available every first, third and fifth Monday of the month.
  • Food Distribution at Lamb of God Food Bank 1120 Highland Dr, Vista, CA 92083 (760) 458-4655 every Tuesday and Thursdays, 2:00 pm – 4:00 pm

In San Marcos:

  • Summit Church 292 E. Barham Dr., San Marcos, CA 92078 760.471.6267 or office@summitsanmarcos.comArrive: 11:00 am, food distribution: 12:00 p – 1:00 pmSummit hosts a farmers market-style free food outreach 2x per month!
    Every 2nd & 4th Tuesday of every month, they give 25 lbs of food to anyone
    in need in the front parking lot. Everyone is welcome; there are no requirements!

In Ramona:

  • Ramona Food and Clothes Closet Each 3rd Friday of the month, a truck will bring perishable food items like produce to the store for distribution.  You do not need to qualify for this program.   Patrons are asked to line up before 9:00 AM in an orderly fashion and wait their turn.  

    Each person will receive approximately 20-25 pounds of food per family.  It is a first-come, first-serve basis.  You will need to bring your own bags or rolling carts.

Feeding American San Diego has a map on their website of various resources in the San Diego area, many of them require no proof of need or paperwork.

If you have any food resources to share, please leave a comment!