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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Sunday, February 8, 2009


I woke up this morning craving waffles and decided that that is what we were going to have for breakfast. I started browsing a lot of different recipes but they all called for buttermilk which I don't happen to keep on hand at all time. I finally found this one and was so encouraged by the reviews and the ease of the recipe that I had to try it. It was fantastic! The picture doesn't really do them justice. I loved the unique flavor of the waffles and probably ate more than I should have. Jake really loved them too. The recipe says it only makes 4 servings, but this recipe could easily fill 4 people. (Unless you have an extra hungry husband. :-)) I made some modifications to the original recipe. My modified recipe is listed below, and here is the original recipe: Waffles.

From: Allrecipes.com

2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
6 tablespoons vegetable oil
2 eggs, separated
2 – 3 T sugar
2 – 3 tsp. Vanilla
1 cup fruit (optional)

Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and salt. Stir in milk, oil, vanilla and egg yolks until mixture is smooth. (Blend in fruit, if desired.) In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Tuesday, February 3, 2009

Classic Family Chicken Noodle Soup

My dear sweet Jake is SICK! So after work let out I sent him straight back to our room to get in his jammies and to rest while I made a big pot of our classic Chicken Noodle Soup! It's really great tasting and Jake loved it. Hopefully he will be able to get some sleep now and get better! This recipe is really easy and doesn't require very many ingredients!


1 1/2 lbs. noodles (I just use 16 oz.)
3 chicken breasts
1 package baby carrots
2 cans cream of mushroom soup
3-4 cubes chicken bouillon
Onion powder to taste

Cook chicken breasts in approximately 8 cups water with carrots and shake a bit of onion powder in. Start noodles cooking in a separate pan. Cook until carrots are soft. Take out chicken breasts and carrots but KEEP THE WATER. (Use a strainer on top of the pan). Add chicken bouillon and cream of mushroom soup to "juice." Cut up chicken and carrots to add to soup. Add noodles. Salt and pepper to taste.

*This recipe makes a HUGE pot of soup. If you have less people to feed cut the recipe in half, or even in fourths.