Nourish: A New Cookbook + 2 Recipe Sneak Peeks!

I know you can find SO many recipes online these days, especially with Pinterest, but I still love a beautiful, hard copy cookbook, where I can flip through the pages and put tabs on the recipes I want to try. And I found a gorgeous new cookbook that appeals to both my food-lover and fitness-lover sides!

I received Nourish: The Fit Woman’s Cookbook by Lorna Jane Clarkson to review as part of the SweatPink Ambassador program. Lorna Jane is the founder of Lorna Jane Active Living, a super stylish fitness clothing line. Her approach to health involves an active lifestyle and well-rounded, healthy eating habits.

Nourish 5

Nourish is not just a cookbook. It is a beautiful book with fantastic photos of healthy foods and inspirational moments. It is a book that will help you focus on good eating habits and break several healthy eating myths. It is a book that shows you don’t have to eat bland food to eat healthy food.

I will admit that Lorna Jane uses quite a few ingredients I don’t usually keep around, so not everything in practical for me. But every recipe is well put-together and will keep your active body fueled well with lots of real food. Despite my initial hesitations about the uncommon ingredients, I did find several recipes I was excited to try. And I had to pick a summery one to get started.

The Chocolate, Banana, and Almond Yoghurt Pops were the first to draw me in! 

Nourish 2

I love the combo of chocolate, nut butter, and banana, and I’m always a fan of adding Greek yogurt to up the protein level.

Nourish 3

These pops were relatively easy to make and the maple syrup and banana added just the right amount of natural sweetness. And here is the recipe for you to try yourself!

Nourish 4

Chocolate, Banana, and Almond Yoghurt Pops


1 cup (280g) unsweetened greek-style yoghurt
2 tablespoons natural almond butter
1 tablespoon pure maple syrup
2 tablespoons cacao powder
1 small banana (130g), sliced thinly


1. Combine half the yoghurt, almond butter and half the maple syrup in a small bowl.
2. Combine the remaining yoghurt with the remaining maple syrup and sifted cacao powder in another small bowl.
3. Using the tip of your fingers, carefully press banana slices on the insides of 6 x ¼-cup (60ml) ice-block moulds. Layer almond mixture and cacao mixture into moulds, alternating which mixture you start with. Push in sticks.
4. Freeze 3 hours or overnight until firm.

prep + cook time 15 minutes (+ freezing)
makes 6
nutritional count per pop protein (4.6g), carbohydrate (13.1g), total fat (6.7g), fibre (0.4g).

There are also several breakfast recipes that sound delicious to me, especially this Quinoa, Mushroom, and Spinach Frittata. I’m not always great about getting enough veggies in my day, but throwing some veggies in with eggs is the perfect way to start the day! Here is the recipe for you:

Quinoa, Mushroom, and Spinach Frittata


1 teaspoon cold-pressed extra-virgin coconut oil
200g (6½ ounces) swiss brown mushrooms, halved
2 cloves garlic, crushed
1 cup (50g) baby spinach leaves
¾ cup cooked white quinoa
6 organic free-range eggs
¼ cup (60ml) iced filtered water


1. Preheat oven to 200°C/400°F.
2. Heat coconut oil in a small frying pan (top measurement about 20cm/8 inches); cook mushrooms with garlic, stirring, until mushrooms are browned and tender.
3. Add spinach and quinoa to pan; toss gently. Whisk eggs and the water in a medium jug until frothy. Pour the egg mixture into pan; cook frittata over medium-low heat, about 10 minutes or until about halfway set. Place pan in oven; cook frittata about 15 minutes or until browned and set. Garnish with mushrooms and spinach leaves.

prep + cook time 40 minutes
serves 2
nutritional count per serving protein (25.7g), carbohydrate (14.9g), total fat (19.2g), fibre (4.5g).

Doesn’t that sound fabulous?! There are lots more wonderful recipes where these came from – dinners and lunches and desserts and snacks and even juices for all purposes! I also love the Lorna Jane includes information about super foods and her top healthy eating habits.

Are you excited about all of this healthy eating talk like I am? Join the movement with #LiveLoveNOURISH. You have the opportunity to be 1 of 10 winners that will get their own hard copy NOURISH cookbook. The most active participant will receive a cookbook AND a $200 Gift Card to Lorna Jane!

Show us how the NOURISH cookbook works for your lifestyle – in between work, play, sweat sessions, etc! Join the live Twitter Party tomorrow night (7/9) 6pm PDT/9pm EDT. Click here to tweet and enter to win —> Tweet: Join the #LiveLoveNOURISH initiative w/ @LornaJaneActive @FitApproach! Giveaway of: 10 NOURISH Cookbooks + $200 Gift Card to #lornajane!

Don’t forget to check out the Lorna Jane site for lots of awesome fitness clothing and read more about the Nourish cookbook!


I received this a digital copy of this cookbook to review plus a $50 gift card in exchange for my honest review. All opinions are 100% my own!

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Chicken Stuffing Casserole {Freezer Meal}

I’m slowly moving my favorite recipes from an old recipe blog I had way back when to here. This is a GREAT freezer recipe to share with loved ones who need a meal! Enjoy!

I’ve been searching for great freezer meals lately. Lots of babies being born, friends in need, and freezer space! I love the feeling of having meals in the freezer ready to help out.

This one has been a hit, especially with new moms – not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese – pause for the gasps – but I have had requests for the recipe. That has to be a good sign!

I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!

Here it is…

Chicken Stuffing Casserole

Chicken Stuffing Casserole

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Prepare stuffing mixes according to package directions.

Meanwhile, in a large bowl, combine soup and milk; set aside.

You’ll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.

Grease the pans. Spread the stuffing equally into each pan.
Then layer chicken…

soup mixture…

and cheese.

I told you it would be full!

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.


What is your favorite freezer meal to take to a family?


Chicken Stuffing Casserole
Recipe type: main course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
This hearty layered freezer meal is easy to assemble and a big hit with families!
  • 2 packages (6 ounces each) chicken stuffing mix
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 4 cups cubed cooked chicken
  • 2 cups frozen corn
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 4 cups (16 ounces) shredded cheddar cheese
  1. Prepare stuffing mixes according to package directions.
  2. Meanwhile, in a large bowl, combine soup and milk; set aside.
  3. Grease two 8-in. square or circle foil pans.
  4. Spread the stuffing equally into each pan.
  5. Layer the rest of the ingredients in the following order, using half for each pan: chicken, corn, mushrooms, soup mixture, and cheese.
  6. Cover with foil and freeze casseroles for up to 3 months. OR freeze one and cover with foil and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
  7. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.


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A Bowl of Slow Cooker Chicken Soup

It’s cold and blustery and there’s a dusting of snow on the ground. It feels like the perfect winter day – one that requires hats and scarves and a warm bowl of chicken soup.

Chicken Soup + Bread

And if you lived nearby, I’d invite you over to share a bowl of this chicken soup with some warm, fresh bread and we could just forget about the hustle and bustle of the holidays. That is, of course, after I deal with the pile of laundry as tall as me…

This was a new chicken soup recipe for me. I am always drawn in by the words “crockpot” and “slow cooker” because that means less dinner time stress for me! And, to be totally honest, I’m not a big fan of noodles in soup, so this chicken and veggies combo was just what I was looking for! I hope it hits the spot for you as well!

Slow Cooker Chicken Soup

Slow Cooker Chicken Soup


  • 3-4 chicken breasts
  • 1 tbsp coconut oil
  • 1 large sweet onion, chopped
  • 4 cloves garlic, chopped
  • 4 large carrots, sliced
  • 3-4 stalks celery, sliced
  • 1 red pepper, seeded and chopped
  • 4 cups chicken broth
  • 2 tsp basil
  • 1 tsp oregano
  • sea salt and black pepper, to taste


  1. Chop onion and garlic. Add to the slow cooker with the coconut oil. Turn the slow cooker to high, letting the garlic and onion heat up for about 10 minutes.
  2. Chop the carrots, celery, and red pepper.
  3. Turn the slow cooker to low (or keep on high for shorter cooking time).
  4. Add the chicken, vegetables, broth, and spices.
  5. Cook on high for 4-6 hours or low for 6-8 hours.
  6. Remove the chicken to shred. Return the shredded chicken to the soup. Stir and serve.

A few notes: I put the chicken breasts in frozen and cooked everything on low for 6-7 hours and it was perfect! I used low-sodium chicken broth, but found that I needed to add some extra salt at the end, so just use your personal taste as a guide!

Recipe adapted from Paleo Recipe Share.

What goes into your favorite chicken soup recipe?


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Bread Machine Focaccia

My love for bread is the very reason I work out. Carbs are yummy and I just can’t let go of them. So I exercise and call it good.

The bread machine is one of my enablers. It wasn’t always that way. For a few years after we got married, it sat in the closet because I had no idea the wonders it could perform. Then recipes like this one came along.

Bread Machine Focaccia

Who knew you could make yummy, flavorful focaccia in a bread machine?! In the interest of full disclosure, you just make the dough in the machine, but that’s what makes this so easy! After it’s done mixing up in the machine, just flatten the dough into a pan, dimple and doctor it up a bit, and bake in the oven.

You may love me for this. You may hate me for this. I’ll take the bad with the good because I believe we should all eat really delicious bread at least every once in a while.

We’re gobbling this up with some spaghetti tonight. And it tastes really good dipped in a mixture of olive oil and spices. Mmmmm…

I’ll work it off with T25 tomorrow.

Bread Machine Focaccia


  • 1 cup warm water
  • 2 tablespoons olive oil (plus 2 tablespoons for later)
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried rosemary (plus 1 teaspoon for later)
  • 3 cups bread flour
  • 1 1/2 teaspoons active dry yeast
  • Kosher salt, for sprinkling


  1. Put water, 2 Tbsp olive oil, salt, garlic powder, Italian seasoning, 2 tsp rosemary, bread flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. {I did mine in the exact order listed, making a well in the flour for the yeast.}
  2. Select dough cycle; press start.
  3. Remove dough from bread machine when cycle is complete. Pat dough into a 9×13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 Tbsp olive oil and sprinkle with kosher salt and remaining 1 tsp rosemary.
  4. Preheat oven to 400 degrees. Cover focaccia with plastic wrap while oven preheats.
  5. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes before serving.


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Not Just Tacos: Free Latin American Recipe + Culture eBook!

We had the YUMMIEST dinner last night and it even counted as a homeschool lesson because we found it in the fabulous book, Not Just Tacos!

Not Just Tacos

Not Just Tacos by Shirley Solis may look like a cookbook at first, but it is also a beautiful resource for learning more about Latin America – it’s food, people, culture, land, and more!

In a bit of irony, the recipe we made from Not Just Tacos WAS actually tacos, but these were authentic Mexican tacos and WOW. I had to cut myself off after three because I think I would have eaten the entire batch!

The meat {I used chicken} was flavorful, but not too spicy. We usually eat our tacos on crispy shells or flour tortilla, but I fell in love with the warm, soft corn tortillas! I made Shirley’s Pico de Gallo to go along with the tacos and that was what really made the dish for me. It was so fresh and delightful!

It was also fun because Big J read recipe directions to me, and while the meat was cooking, he also read out loud the lesson about Mexico! We learned about the capital, famous places, and that corn is the most common ingredient in Mexican food history!

Now, I thought about sharing the taco recipe with you here today, but the whole Not Just Tacos ebook is FREE right now through September 20th, so you can get ALL of the scrumptious recipes for yourself!

Not Just Tacos Free eBook


And remember, you don’t have to have a Kindle to get Kindle ebooks! I use the Kindle app on my computer, iPhone, and iPad!

I WILL share the Pico de Gallo recipe however, because I love you and feel you MUST try it. NOW. {Well, first get your free Not Just Tacos ebook. THEN make the Pico.}

Not Just Tacos 2

Pico de Gallo

Shirley’s note: Pico de Gallo, literally translated “rooster’s beak,” is a delicious salsa and a great addition to tacos, enchiladas, quesadillas, rice, beans, or any meat.


  • 3 medium tomatoes, chopped
  • 1 medium sweet yellow onion, chopped
  • 1 scallion, chopped
  • 1/2 bush cilantro, chopped
  • 1/2 to 3 jalapeno peppers, chopped
  • Juice of 1 lime
  • 2 teaspoons salt
  • 2 tablespoons olive oil


1. Mix tomatoes, onion, scallion, cilantro, peppers.

2. Add lime juice, salt and olive oil. Toss and enjoy!


Seriously easy and delicious! And now you can enjoy it while reading your free Not Just Tacos ebook! And please share this with your friends as well! They will thank you!

Not Just Tacos Disclaimer

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My Favorite Easy, Nutty Smoothie!

I have included affiliate links below. When you purchase through these links, I may receive a small commission. Thank you for supporting this site and our sponsorship of our Compassion child, Samson!

I have to share some yumminess with you today.

I’ve been running and trying to get healthier all around for over a year now. Throughout that journey, I’ve been trying to replace some indulgent treats with healthier versions, as well as adding more protein and reducing the use of processed sugar. I don’t always get it right, but I just keep trying and sometimes I find gem like this one.

This smoothie combines some of my very favorite things – chocolate, nuts, and banana – and it is very easily adaptable as well! I always keep frozen bananas on hand so I’m ready to make this…

Easy Nutty Smoothie

Easy, Nutty Smoothie


1 cup milk – skim milk, almond milk, coconut milk – I’ve tried them all and they’ve all tasted great!

1 frozen banana

2 tsp cocoa powder

2 TBSP almonds OR PB2The almonds will give a little more texture to the smoothie. The PB2 – powdered peanut butter with very low fat and no sugar added – gives more flavor than the almonds! I alternate what nut flavor I use and like them equally! You could also use Chocolate PB2 for extra chocolate flavor!


Combine all ingredients in a blender and blend until smooth.

Here is the nutrition information for the way I made it this morning {skim milk & PB2}, in case you’re interested!

Screen Shot 2013-07-03 at 8.40.09 AM

Very few ingredients, very little time, appealing flavor for the whole family – can you see why this is my favorite smoothie?!

What is your favorite smoothie right now?


I’m linking up with Works for Me Wednesday at We Are That Family! Find lots of great life solutions over there today!

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Quinoa for the Whole Family

Quinoa for the Whole Family

I’ve become a quinoa lover in the past year.

Quinoa was only a rice substitute in my mind when I first gave it a try, but I’ve found it to be much more versatile than I had originally thought!

The nutrition facts for quinoa are pretty awesome. One cup of cooked quinoa has 220 calories, 3.5 grams of healthy fat, and 8 grams of protein! That protein number is what really catches my eye because I am always working on getting more protein in my diet. Quinoa is actually a healthy carbohydrate AND it contains the amino acids needed to help your body use protein well. Super food is right!

Once I realized how much I could do with quinoa, I bought a large bag of Nature’s Earthly Choice Organic Quinoa at Costco and I’m so glad I did! It use some at least once a week and it is lasting us a long time!

I took to quinoa quickly, but I knew the boys would be a little harder sell. That’s when Pinterest came to the rescue! Here are a few of my favorite quinoa recipes, for myself and the rest of the crew, as well as a few I can’t wait to try!

We already love these recipes…


Chocolate Chip Pumpkin Quinoa Muffins from Once a Month Mom

Everything in these is YUMMY and the quinoa adds a unique bit of crunch that the boys and I love!


Breakfast Quinoa from How Sweet It Is

One of my favorite breakfasts right now because I don’t have to add any sweeteners – it’s delicious the just the way it is, topped with sliced bananas and chopped pecans!

Slow Cooker Chicken Quinoa Chili from Sweet Treats and More

This is a wonderful, filling lunch or supper dish! I’m the only one who really enjoys this, but I still make a regular batch and freeze the extras for later lunches!

I also love to mix up some quinoa with leftover shredded meat and veggies for a quick, healthy lunch!

And a few recipes we’re excited to try…

Quinoa Chicken Tenders

I’m giving these a shot in place of store-bought chicken nuggets this week! They sound fabulous to me, but I want the boys to love them, too! Wish me luck…

Puffed Quinoa Peanut Butter Balls from Vegangela

I’m a sucker for anything that combines peanut butter and chocolate. And when Big J saw the picture of these, he wanted to know when we could try them, so I can’t wait to whip up a batch!

Chocolate Quinoa Protein Energy Bars from No Meat Athlete

Chocolate – good. Quinoa – good. Protein – good. Energy – good. I just need to pick up some protein powder before I can attempt these bars!

Does your family enjoy quinoa? What are your favorite recipes?


*This post contains affiliate links.

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Delicious {Baked} Donuts!

Somehow, over the past few years, Saturday morning donuts have become a family tradition around our house. I’m ok with that.

Donuts = happy tummy.


Donuts = REALLY happy boy tummies.

But sometimes I don’t feel like loading up everyone in the van on a cozy Saturday morning. And I don’t even want to know the calorie count on those fried bits of heaven.

So I bought a donut pan. Oh yes, I did.

Thanks to Pinterest, we’ve been having our Saturday morning delicious donuts at home, trying several different recipes and enjoying ourselves ever so much.

Friends: get yourself a donut pan. You will not regret it. And when you do, try these recipes as quickly as possible…


Baked Banana Bread Donuts with Dark Chocolate Glaze – My first go at homemade donuts made a believer. The inclusion of bananas and Greek yogurt tilts the scale even more towards the healthy side for this recipe, but they were every bit as delicious as the fried variety. And the dark chocolate glaze? Fabulous.


Baked Pumpkin Donuts with Maple Syrup Frosting – I love all things pumpkin, so obviously I had to make these. Yum. Who said it needs to be fall to enjoy baked pumpkin deliciousness? I love the light glaze on top – no drizzling it on for me. I dunked that baby in the glaze and never looked back.


Baked Maple Donuts with Cinnamon Sugar – The Hubby is a fan of sugar-covered donuts, so these were a big hit with him! And the boys and I haven’t really met a homemade donut we didn’t like yet, so these were another home run! Please eat these warm. I must agree with Si and Jase about the power of hot donuts after trying these fresh out of the oven. {If you don’t watch Duck Dynasty, you will not understand this reference. Please remedy this situation as soon as possible.}

I have several more recipes lined up to try and you can bet I will share those recipes if they turn out well!

Oh, who am I kidding? They are DONUTS. Of course, they will turn out well.

Let’s dish on donuts today:

Who has the yummiest store-bought donuts?

Have you made homemade donuts?

Do you have a favorite homemade donut recipe?

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Day & Night Cookies

When Big J was three, I started doing some preschool at home with him, and we started off each day with a Bible story, beginning at the beginning!

One particular day, we were talking about how God created day and night and focused on the colors black and white.

He needed something to keep him occupied and he loved baking with me {still does occasionally}, so we came up with this fun little recipe!

We took my mom’s classic chocolate chip cookie recipe and mixed it up a little to make “Day and Night Cookies.” I threw in a little bit of this and that I found in the cupboard. We were both quite pleased with the yummy results!

Day Night Cookies Oven

The “mix-in” proportions can be changed to suit your tastes – more Heath in my case! Raisins could also make a great “night” option.

Big J had fun finding the black and white pieces as he ate the cookies. And looking back over this recipe, I think I’m ready to pop another batch in the oven!

Day Night Cookies

Day and Night Cookies


  • 1 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mix-ins – here is my preference:
  • *1/4 cup semi-sweet chocolate chips
  • *1/4 cup white chocolate chips
  • *1/2 cup toffee baking bits (such as Heath)

Preheat oven to 350 degrees.

Cream sugars and shortening together.

Add eggs and vanilla.

Mix in the rest of the ingredients, adding your preferred mix-ins last.

Drop by spoonful on to a cookie sheet. Bake 12-15 minutes until a light golden brown.


What would you throw into your version of “Day and Night Cookies?” 

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Italian Herb Bread {Bread Machine}

I made this Italian Herb Bread a few years ago to kick off Bread Machine Week – a week where I used my bread machine every day! The bread machine had been put away for a while and I decided it needed to be used a little more often! Now we use it all the time!

**For those of you wondering, we have an Oster 2 lb. EXPRESSBAKE Breadmaker that we got as a wedding present 9 1/2 years ago. Never tried anything else, but works great for me!**

This recipe was under the French bread category in my bread machine cookbook. I have since found recipes all over the internet to make in that wonderful machine, but this cookbook was a great start for me!

The bread came out very tasty – nice crust, soft inside and great flavor! I am saving it for our spaghetti dinner on Thursday! I think it would be excellent for sandwiches as well. As I have mentioned before, I now prefer to make the dough in the machine and then bake it in the oven, but this loaf came out great right from the machine so I wouldn’t mind doing that again!

The only change I made to this recipe was omitting the Parmesan cheese since I am not a fan. Let me know if you make it with the cheese!

Italian Herb Bread

1 1/4 cups water
1 1/2 Tbsp vegetable or olive oil
1 tsp salt
3 1/2 cups bread flour
2 tsp sugar
1 Tbsp dried parsley
1/4 cup grated Parmesan cheese
2 tsp dried onion flakes
1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp active dry yeast

Measure and add liquid ingredients to the bread pan.

Measure and add dry ingredients (except yeast) to the bread pan.

Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.

Snap the baking pan into the breadmaker and close the lid.

Select “French” setting, choose crust color and start!


Bake in a greased loaf pan for 30 minutes at 350 degrees!


I’m linking up with Tasty Tuesday!

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