High, Low, Middle

My Brightest Diamond – High Low Middle

Guy surprised me last weekend with tickets to A Prairie Home Companion for my birthday (which was yesterday). To my surprise the artists on the show were actually good, I mean really good. I can’t remember being inspired by an artist on APHC enough to want to immediately go and buy their music. My Brightest Diamond inspired me! Enjoy this song and please explore her other music, I promise you Shara Worden will not disappoint. You may also even feel inspired.

Happy Valentine’s Day!

XOXO

Kristina

Be Ok With Where You Are

I have a problem with this. A big problem. I am one of those who wants the change to happen now and kick myself for many past opportunities not taken. The feelings of discontent only intensified during the Healing Touch Workshop I attended this weekend. (Well attended only half, but we’ll get to that later.)

You see this was the second time I had taken this workshop, the first time was 11 years ago during nursing school. Back then, I had planned to graduate through the levels to either practice this energy integrative modality or educate others. Did I pursue the higher healing touch levels, nope. I got caught in the task driven world of nursing and put this all aside.  This weekend I asked my instructor how long he had been in practice. He said, 9 years. While that is a long time, I could have been more experienced than he had I just stuck with it. This frustrated me. It could be me doing research with the integrative care teams! It could be me teaching this class! It could be me in private practice!

 So I couldn’t complete the workshop for credit (see explaination below). Luckily the class coordinator is trying to find me a make up session. If all goes as planned I will attend a make-up session in time for Level 2 in August. If I stay on track by next year I should be able to officially practice on my patients and branch out my nursing practice to incorporate more integrative care. Woot Woot!

Funny how we come full circle in life huh?

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While talking to Guy, my husband, about this he said , “You need to be OK with where you currently are and stop beating yourself up. Don’t miss your opportunity now.”

Guy is right. (Yep you read that here, Guy is right.) I do need to be ok with where I am now, even though I want to change. This doesn’t mean the kind of “OKAY” that leads to complacency, but the kind of OK that leads to self-kindness and love. So, I didn’t pursue the higher levels 11 years ago. OK, but now I can. I need to stop thinking about all the time and experience lost, and think about all the other growth I did as a person through out those years.

Seven of the last eleven years were with Guy, and a lot of life has happened in my life over those years (Engagement, wedding, law school, kids, moving, lots of moving, new jobs, and post partum depression x2…) It wasn’t like I was just doing nothing. My life has been and still is, very full.

I am going to stop kicking myself for what I didn’t do in the past and start kicking my butt into action now. surrendering to the present while practicing  self-kindness and love. This also brings me back to my yoga practice of Santosha, which is a Sanskrit term for “being okay with what is.” and Ishvarapranidhana which is the Sanskrit term for “surrender”.

Dwelling on the past is really a waste of time and energy anyway right?

I need to meditate on Santosha and  Ishvarapranidhana, in regards to God’s timing.

(Guy also says I have control issues. Not that I like others to be subservient to me, but in that I like to know what is coming next.)

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Oh, so you might be wondering why did I only attended half of the Healing Touch workshop? Stomach flu. Yep, the damn stomach flu. Of all times to get the stomach flu this was not the best time.  (Santosha and  Ishvarapranidhana)

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I am wondering, what do you need to be ok with and surrender to now, even though you know it will change in the future? Do you have anything similar going on? I’d love to hear from you.

And remember: Santosha and  Ishvarapranidhana

Talk to you soon!

Kristina

I like Nut Milk – How to make homemade almond milk

I like to drink nut milk…

Ok stop laughing.

Yes, I am talking to you Guy! (That would be my husband with the sense of humor of a 12- year- old.)

Dairy (aka Cow’s) milk makes me cough and gives me tons of mucous. (TMI, huh?) So, to stop the hacking keeping my (then) new husband awake, in 2007I jumped on the soy milk train.  (This was before I was preggo with Miss Amelia.) Loved the stuff. I also loved how my nighttime hack cleared up, much to my Guy’s delight. Then, I read more up on soy, and I didn’t like what I  learned. (So I got off the soya, found my eggo preggo, and jumped right back on the dairy train. Moo! Moo!)

Hack…hack…hack…the cough came back. Not as bad as before, but still it was back.

I started to consider other milk alternatives such as rice, coconut, and almond.  In addition to being very spendy, they are full, full, full of sugar!!! Albeit evaporated cane juice, but this is still sugar people; it spikes my insulin and causes me to have a pretty ugly crash.

I knew there had to be another better homemade way.  (Isn’t there always?) After making my own homemade almond milk here a couple of times, I can attest it is very easy to make. (That is if you have the right equipment: high-power blender, fine metal strainer, and cheese cloth.)  Most importantly, I never knew how tasty homemade almond (nut) milk is. It beats expensive sugar laden store-bought varieties hands down!

Let me add one more thing, Nothing is more refreshing than a big ‘ol glass of homemade nut milk.

Or how about this one? My milkshake brings all the boys to the yard…

I digress.

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Homemade Almond Milk

Inspired by Fresh Blends - Blendtec.

Ingredients:

• 1 c Unsalted almonds (preferably organic and raw) soaked overnight and rinsed.
• 4 c water (divided)
• 2 TBSP agave nectar or raw honey
• 1 tsp vanilla extract/ paste
• 1/8 tsp salt

How To:

*24 hours before place almonds in a covered container or jar and fill with water to cover by an inch or two. Leave out at room temp. overnight. I like to use a quart mason jar.

1. Rinse soaked almonds and place into blender. (I highly suggest using a Blendtec, Vitamix, or other high-speed/high-power blender.)
2. Pour  2 cups of  new water into blender with almonds.
3. Select whole juice option on blender…or just blend the heck out of them for about 45 seconds.
4. Strain almond milk through a fine mesh strainer over a large bowl. Use a large spoon to scrape and press the milk out of the pulp.
5. Take the pulp and put it back into the blender with and  2 cups of water plus the additional ingredients. Select whole juice or blend blend blend with all your might.
6.  Repeat step 4. This time really press all the moisture out of the pulp. Save the pulp it can be used in lots of recipes in place of almond flour.
7. Rinse the blender and pour the almond milk back in and blend on low to incorporate the milk. (optional step)
8. Rinse the bowl and strainer. Line strainer with moistened cheese cloth. Pour milk through cheese cloth. This step is also optional, but I really think it really gives the milk the mouthfeel of the commercial alternative milks. Otherwise the milk will have a rustic grit to it. This step takes about 5 minutes.
9. Squeeze the cheese cloth to extract the remaining milk. Save this pulp too.
   

   Almond Pulp

10. Store milk in the fridge and enjoy in 3-7 days. It will separate a little, so shake that milk and enjoy.

I know it seems like a LOT of work, but really it isn’t.  This takes me a total of 20 minutes to make this, plus Amelia loves to help scrape the pulp and squeeze the cheese cloth.

Yield 4 cups and some change.

Mmm…I am jonesin’ for some frothy nut milk right about now…

(Too much?)

Holy Goodness Honey Cinnamon Roasted Chickpeas

Recently, I have seen many roasted chickpea recipes floating around the interwebs, but none of them really floated my boat. I craved something sweet and salty, but with no refined sugar. (Everyone say, PMS with me.)

After about 5 min of brainstorming, I came up with a “Honey Cinnamon”  flavor combination. This was it; and no one else could have possibly done this to chickpeas before, right?

Um, wrong!!!

I couldn’t be more wrong. Let’s just say if mimicry is the greatest form of flattery then a LOT of bloggers are going to be flattered by my post, far too many to name.

To give credit where credit is due, the majority of my inspiration for this recipe tweak (after imagining the flavor combo independently) came from Weelicious. Yes, you read this correctly, Weelicious. Say that three times fast.

Wee…I am dizzy! All joking aside, this is a mighty tasty recipe you should try. Note, though she says they can be stored for 2 weeks, don’t do it. They don’t store well. But this will not be a problem because they will be gone, gone, and g0ne. Because they are that good, good, good.

What I love most about this recipe is it’s frugality and simplicity. It take the lowly chickpea and transforms it into a gourmet treat worthy of any party or house guest. Have a nut-free school? These are PERFECT for school lunches  (nutritious, high protein, high fiber, low sugar)!

Enough yapping, onto the recipe.

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Holy Goodness Honey Cinnamon Chickpeas

Adapted from Weelicious (yields approx. 2 scant cups.)

The Ingredients:

•  15 oz. Can Garbanzo Beans (AKA chick peas), drained and rinsed (or 2 cups cooked garbanzo beans)
• 1 tsp  Ground Cinnamon
• 1 Tbsp Coconut Oil Melted
• 1 -2 Tbsp Raw Honey (because it tastes better) agave, maple syrup, or sweetener of choice.
• 1/2 tsp Salt

The How To:

1. Preheat oven to 400 F.
2.  Dry the beans with a paper towel or dishcloth; loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess moisture (removing the outer skin of the beans takes a bit of time and effort, but it’s a great job for clean toddler hands and nerves of steel).
4. Whisk the cinnamon and melted coconut together oil in a bowl to combine. (No honey yet, honey. Leave that out until the end.)
5. Add the beans, coat with cinnamon/ oil mixture, and place on a lined baking sheet.
6. Roast for 30 - 40 minutes.
7. Once golden brown and crispy, place the hot beans in a bowl (be careful) and toss with 1 tbsp of honey.
8. Spread the beans back onto the lines baking sheet, sprinkle with salt and  return into the oven and roast an additional 7 minutes.
9.  Cool completely and serve. But who are we kidding, we all know you won’t be able to wait until they are cool. So be careful my sweets and enjoy!

I’m a Crockstar baby!

That’s me Kristina the Crock Star. Well at least this is how Guy refers to me, usually between bites of my yummy food.

I’ll be honest with you, I haven’t always been a super fan of Mr. Crock, but as you may know I  declared by love for him last week and we are still hot and steamy.

Here is my Guy approved “Crockstar Tour de Food”:

(Disclaimer: many of these recipes call for sugar. I wanted to make them per the original recipe before getting my tweak on. Check back for Kristinafied healthy recipe updates soon. Until then check these baddies out!)

Brown Sugar Chicken aka Candy Chicken

Perfect Brown Rice (using your slowcooker as a rice cooker.)

Crockin’ Beef and Spinach Lasagna - Guy totally LOVED this, he even ate the spinach.

Crockpot Broccoli and Three Cheese Soup - I only used a two cheese blend, still fantabulous!

Apple Sauce Chicken – Really, really good!

Crockpot Coconut Curry Dal - a clean the fridge out veggie masterpiece!

Korean Ribs - I have made these bad boys twice. Guy was in hubby heaven, because I personally hate ribs. Well hate is a strong word, this recipe has officially changed my relationship status with ribs from hate to tolerate.

Vegan Banana Bread - Who knew baking in a crock was so easy?

Creme Brule - Pretty darn awesome!

Roasted Carrots - Caramelized and browned without heating up the kitchen burning into black carrot char sticks. Guy promises he loves the burned ones.

Roasted Chicken - Oldie but goodie. I do this at least twice a month because then I can make this:  Homemade Chicken Stock one of my all favorite health foods aka bone broth.

Tikka Masala Chicken- Very tasty over quinoa or rice.

Shepherd’s Pie (I adapted this recipe for the crock, and used homemade mashed potatoes.)

Whew, I think that covers it.

To be continued…

Forest Fires

Forest Fires

“Much like the damage of a forest fire, our spirits can experience similar “natural disasters.” A forest fire is ugly, dangerous, it wipes out all that is good and healthy and beautiful. It exerts its power and overwhelms everything in its path. I think this is both a good and a bad thing. In Nursing, I believe many of us come to a point in our careers where the forest fire has overwhelmed our soul and we haven’t realized or stopped to take a moment to really appreciate the offensive smell of the smoke filling and surrounding us.”

“ I learned in school that forest fires are good because they rid the earth of the old, so new creation can begin again, such is the natural cycle of human life. As we proceed in Nursing, we may fail to complete the important growth work which is so integral to how we care for others. We forget to periodically evaluate our own forest—to look for the old and the brittle, the dry bushes, the dry earth, the lack of vibrant flora.”

“When you care for others, it is so easy to forget what your forest originally looked like when you began your walk on the trail. Our time is devoted to service and then we go home and spend half of that time catching up on sleep and then the rest of it running around like mad to get all of our errands taken care of, the bills paid, the kids to where they need to be. Keeping our insides watered and nourished are not on the priority list. A forest fire can also happen when man forgets to respect and appreciate the innocence, peace, balance and beauty of nature. He forgets to make the earth around him a “priority.” This is how man ignites a forest fire within our souls as nurses. “Man” refers to not only the people we care for, but our own selves.”

“We care for our fellow man…and care….and care…..and care some more. At the end of the day…or six years…or twenty years we’ve lost the greenery and possibility that were once in abundance in our own forests. The shady trees are gone, the creeks have emptied of fish and water. They are dry.”

Adapted from a comment by Nurses Interrupted on Facebook.

That’s a Crock of … Vegan Banana Bread

I didn’t set out for this bread to be vegan, but I didn’t want was too lazy to go shopping for eggs,  so I used an egg subsitute of flax meal and water with great success. (Recipe below.)

I also didn’t want to deal with a hot oven and my overly clingy 19-month-old, so I crocked it up, using a recipe from, “Make it Fast and Cook it Slow”- by Stephanie O’ Dea as inspiration.

I used my new fabulous Blendtec blender, with so-so results. It’s a little rubbery. In the future I will mix by hand. Though, I love the easy clean up of the Blendtec!

Vegan (because I’m too lazy to shop) Crock Pot Banana Bread

• 1 1/2 cups AP WW flour (or GF flour of choice)
• 1 1/2tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 1 large egg or vegan egg replacement (recipe below)
• 1 cup mashed ripe banana (about 2 large bananas)
• 1/2 cup granulated sugar (or sugar alternative/ subsitute)
• 1/4 cup brown sugar (or rapadura)
• 1/4 cup canola oil or melted coconut oil (mmm my fav, smells like summer!)
• 1/2 cup chopped walnuts
• cooking spray or coconut oil to lube up the pan

The How-To:

(Use an oval 6-quart slow cooker)

1. First check to ensure your loaf pan fits INSIDE your slow cooker.
2. Mix up the banana bread (I used my Blend-Tec, see above, Blender since it was already dirty from making the egg replacement.)
3. Lube the loaf pan well, and pour the batter in. Hey batter batter…
4. Place the pan inside the slow cooker, dry. No water in the cooker.
5. Prop open the top with a wooden spoon. (I forgot to do this, and it still turned out great!)
6. Cook on high for 4 hours or until a toothpick comes out clean.  It took about 3 hours 45 min. Don’t use the low setting, it won’t work well according to Stephanie O’ Dea.

This was seriously so easy to do. I love that I can leave the house, go play in the back yard, or set this up in my timed slow cooker and wake up to fresh banana bread.

I think I will use my naturally sweetened banana bread recipe AKA Gut Scrapper Bread,   or my Sweet Potato Banana Muffin recipe in a loafpan next time. This one, though tasty, sent my blood glucose flying! Wee…grrr… crash! Not fun people. I like to ride it low and steady baby! Low Glycemic is where it is at I tell ya.

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Vegan Egg Replacement – No eggs, no problem!

1/3 Flax seeds or chia seeds

1 cup water

Let it rest for 5 min before using.

It will thicken and gel up. Kinda cool if you ask me. Looks like a big boogers and kids love boogers, at least mine do!

Combine together using a blender. Makes 6 “eggs”.

No blender? Use a coffee grinder to first grind the seeds, then combine with the water by hand. Viola!

New Year’s Intentions

It’s a new year and with it comes the dreaded, “New Year’s Resolutions”.

Ugg… I hate the thought of resolutions.  In my opinion, it implies we are deficeint or lacking. And perhaps in someways we are, but I still don’t care for this mindset. 2012 is the year I hope to live more intentionally. Instead of resolutions I set intentions.

Here are some of my “New Year’s Intentions”:

This year’s theme is learning with no definite goal, but with the intention of empowerment and personal growth.

Energy work: I will attend 1 healing touch workshop this year.

Nutrition: I will learn more about holistic nutrition practices through books, online resources, friends, and/or classes/workshops.

Fitness: I will feel my body move in healthy ways everyday. I will move with the intention of strength and endurance, not time in the gym.

Writing: I will attend 1 writing workshop with the intention of improving my expression through the written word.

Sleep: I will end each day with the intention of self-care and sleep prioritization. Reframing sleep as “me-time’.

Family: I will interact with my husband & children with the intention of kindness, hospitality, and respect.

Homemaking: I will keep my home with the intention of hospitality of loved ones, not perfection.

Acceptance: I am high-strung and on the anxious-side. I intent to embrace this aspect of myself with open and accepting arms, and not treat it like a defect or deficiency.

Occupation: I will obtain study materials for the Oncology Nursing Certification Exam, with intent to sit for the exam later in the year or early next year. With out fear of failure, but for the intention of becoming a better educated oncology nurse.

What are your thoughts on reframing resolutions as intentions?

{Works for me Wednesday} That’s a crock of ….Apple Sauce Chicken

I have not been the most faithful wife. So, I might as well share this with you on my blog. I have fallen in love and taken another lover. Don’t worry, Guy knows, so this isn’t news to him.

Great satisfaction and squealing abound whenever I am near. Patient, slow, and steady also describe my new lover.  And, best yet,  my husband approves and even encourages my new relationship, since it’s conception,  he loves what I’m now putting out.

Who has wooed me?  In the shape of an oval, that completes me?

Yes reader, I am in love with my Crock-Pot (aka my slow-cooker).

All jokes aside, I am seriously head over heels.

Over the last month I have experimented with several slow cooker recipes.

Today’s adventure, Crock-Pot Apple Sauce Chicken.

If you aren’t familiar with the Crockpot 365 Blog or Stephanie’s Book “Make it Fast, Cook it Slow”, I would HIGHLY recommend taking a moment to check them both out. I’ll wait here while you click on the link above.

Back? Pretty awesome, right?

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Crock Pot Apple Sauce Chicken

Inspired by: Make it Fast, Cook it Slow by Stephanie O’Dea

•  4 frozen chicken breast halves or thighs (I used 2 of each)
• 1 1/2 C unsweetened applesauce
• 1 small or 1/2 large yellow onion, chopped finely
• 1 TBSP apple cider vinegar
• 1/4 tsp cinnamon
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 2 TBSP brown sugar (optional)
• 1/4`- 1/2 tsp salt. (I used Sel de Cusine from The Golden Fig.)

The How To:
(Use a 4 quart crockpot)

1. Place the (I had frozen) chicken pieces into the crock.
2. Chop and add the raw onion.
3.  In a measuring cup, measure the applesauce and add the vinegar, garlic, and spices together. Stir. Pour on top of the chicken.
4. Give it a stir.
5. Cover and cook on low for 5-7 hours, or on high for 3-4 hours. I started mine on high for about 90 minutes, until the chicken thawed, and then bumped it back to low.

Serve with rice or quinoa and a salad or steamed veggie.

Works for me!!!

{Works for me Wednesday}

{Tipsy Tuesday} I’m going to start a Garlic Band…are you with me?

This nearly made me poop my pants, or at least pee them, a little. All bodily functions aside, this is pretty darn cool. And by pretty darn cool I mean - freakin’ awesome! Like seriously, and most possibly, life changing people.

Happy New Year!
p.s. I am going to start a “Garlic Band” are you with me? I know my three-year-old will!