So, last week the Governor of Kansas announced that school would remain closed for the remainder of the semester. Jordan and I were in Virginia as I conducted my Army Reserve duty when the call came in.

I was some what relieved that Vince was the one who was home navigating these uncharted waters with the older two as the three of them digested the initial shock of no more school for the remainder of the semester. My hope was that he’d have a playbook or a tutorial all drafted up for me to refer to as I got home.

As I returned home, there was no playbook. There were no instructions. But there were TONS of resources being shared by both teachers and a whole bunch more shared by anyone and everyone on social media! The tough part about having so many (fun) resources is the propensity to become overwhelmed. On several occasions this year I’ve had the opportunity to remind myself, when you don’t know where to start, just start! It’s a really helpful and comes in handy for things like committing to a new exercising routine, beginning a podcast, and even organizing cluttered messes.

​Anyhow, I started by doing a brain dump- see the image below. Yes, it says Beauty School and Happy Hour! Happy Hour was Brynn’s idea (she’s 9). She informed me, with a BIG grin that Happy Hour would be when they could do whatever they want...I’m pretty sure that meant screen time galore! It gave me a good laugh!

The girls aren’t doing school work all day, but we do think it’s important, for the sake of having days that somewhat resemble a normal school day, that we get them up at 7 am and they are in bed by 8:30 pm.

The girls have been preparing meals and are excited about their culinary contributions to the family. We are finding ways to not GO bananas during the quarantine. In fact, I bought three bunches of bananas and some other kitchen basics when I returned home from Virginia.

Check what I plan to use these bananas for (see video below)and leave me a comment about what you’ve prepared that includes bananas. I’d love to read all about it! Especially while I’ve got the time!

A couple of weeks ago my husband purchased a 42 oz container of old fashioned Quaker Oats.  He's been trying out different recipes in the Instant Pot and some overnight oat meals.  So, we have LOTS of oatmeal on hand!  Couple that with my discovery of Nature's Path Organic Love Crunch Premium Granola with Dark Chocolate and Berries (that my kids and I really enjoy, by the way) you just might have a recipe for a desire to make your own granola!

After buying three packages of Love Crunch and watching them disappear in under 3 days each (they aren't that big), I decided it might be worth making my own just to save money.  How hard could it be right?  Oh, and if I asked the girls to help me make it, they would be excited to consume what their hands prepared!

Like anyone looking for consumer approved recipes with amazing photos I clicked on my Pinterest app and searched for Home Made Granola.  It just so happens that the first one that came up was simple enough.  Thanks to Krissy at Self Proclaimed Foodie I had a terrific recipe to follow.  I quickly determined what we didn't have on hand and asked Vince if he'd pick up the coconut flakes, honey, and pumpkin seeds on the way home.  

Our granola differs from Krissy's in a few ways. 

1. We used sliced almonds instead of pecans since pecans make Brynn's mouth itch.
2. We used BIGS Simply Salted Homestyle Roasted Pumpkin Seeds, because that's what Vince was able to find, rather than the plain un-salted green pepitas. I kind of like the roasted salted pumpkin seeds for this recipe though because it adds a savory dimension to the granola!
3. I had coconut oil on hand so we used that instead of the sunflower oil, coconut oil blend recommended on the Self Proclaimed Foodie site.

I think you'll really enjoy this recipe!  Even if you're not a big granola fan, try it out. It may change your opinion of the crunch stuff!  Oh, by the way, we eat ours with almond milk (any kind of milk will do) and the kids really like mixing it with plain yogurt for breakfast.

Here's how we made it and the ingredients we used.  If you'd like to check out Krissy's recipe remember to visit Self Proclaimed Foodie!

Ingredients: 

• 3 cups rolled oats
• 1/2 cup coconut flakes un-toasted and unsweetened
• 1/2 cup BIGS Homestyle Roasted Simply Salted Pumpkin Seeds 
• 1/2 cup raw sliced almonds
• 1/2 teaspoon cinnamon 
• 1/2 cup Coconut Oil  (melt in microwave or on stove-top)
• 1/2 cup honey
• 2 teaspoons vanilla 

Instructions:
1. In a large bowl, combine all of your dry ingredients.
2. In a separate bowl, combine oil, honey, and vanilla.  Then add the wet ingredients to the dry ingredients.
3. Stir well; ensuring all the wet ingredients fully coat the dry ingredients.
4. Cover a large baking sheet with parchment paper and spread granola mixture over sheet to form a thin layer.
5. Bake in preheated 250 degrees F oven for 1.5 hours, stirring or flipping every 15 minutes or so.
6. Remove from oven and allow to fully cool on baking sheet. When ready, break the granola up into small pieces or into large chunks if you desire clusters.  Store at room temperature in an airtight container.
​
P.S. when it's fully cooled... definitely add your own chocolate chips!
This recipe makes roughly 6 to 8 cups.  Enjoy!
After you try this recipe out, I'd love to hear how you're enjoying your granola!

The other evening we entered the YMCA and noticed that the place was hoppin’! We are regulars here - couple times a week in the evenings as a family and Jordan and I come practically every morning - so the packed facility, we noted, was rather atypical.
The first thing one of the ladies at the desk said with a smile as we walked in (she must have noted the look of surprise on our faces) was: “New Year’s Resolutions!” I chuckled and continued in.

Now that my Army Physical Fitness Test is complete I’ve decided I’ll run only when I want to, but I KNOW one does NOT have to run to experience positive results.

📸 See these photos of me? I spent 3 1/2 months working to look like that and majority of the time was on my own. 30 minutes a week once or twice a week I met with a trainer. Not ONCE did I run. I’m not exaggerating either. I did not run one minute to get those results, but the effort I put in gave me incredible endurance and allowed me to run faster than I had in years.
I’m dripping sweat on the treadmill and looking rough now as I dictate this, by the way!

When you don’t know where to start, just start!
Yesterday, I put the treadmill on 3.5 speed and the incline at 9 and went for 30 minutes. I’m doing the same today.

It’s so easy to do nothing because you’re trying to figure out the best plan. I do it with a lot of things. Sometimes I allow myself to get stuck to the point of inaction because I want to find out the best way to do something.
Months and even years go by because I don’t just start. Well, that me take that back. I start, but sometimes I get hung up along the way. I get what’s been called paralysis by analysis.

When it comes to the new year and your wellness and fitness goals, I propose that we don’t make resolutions. Avoid paralysis by analysis.
Instead, seek out REALsolutions. Solutions that are simple and easy to begin are ideal. REALsolutions don’t have to be costly or time consuming. They just have to be realistic, simple, and challenging- oh! And make it fun!
Ok, so your fitness and wellness goals may not feel fun as you begin, but selecting activities or meal plans that interest you will help.

The photo I’ve shared serves as motivation for me. It reminds me that in as little as 30 minutes to an hour a day it is possible to be metamorphic! To feel and see change! Remember, that change won’t happen over night. However, if you make a commitment to yourself and keep your daily appointments with yourself, you can’t help but notice changes in your thinking and physical appearance.
When you don’t know where to start, just start!
​
Here’s to you, your New Year’s REALsolutions, and your 20/20 vision!
For more inspiration check out allisonmarschean.com

This is probably my favorite go-to recipe when I don't know what to make for dinner.  I discovered Holly and her blog My Plant-based Family in 2012 when I was desperately searching for animal protein-free meals I could eat that would support my, then, new way of eating. 

I was officially diagnosed with discoid lupus in early 2012 and learned new ways of eating that would help me to kick the autoimmune challenge to the curb.  The first thing I really enjoyed about this recipe is that it taught me how to make my own taco seasoning, without all of the anti-caking agents and sodium found in boxed taco seasonings.  Learning how to mix spices to create amazing, from scratch, seasonings was fun and exciting for me!

On her website, Holly now offers an Insta-pot and a crock-pot version of this recipe, but when I discovered it there was only the oven version and that's the one I enjoy the most.  My children and my husband enjoy all three variants! I often add canned corn (fresh corn in the summer) for some extra color and I used one can of black beans and one can of kidney beans to mix up the texture and taste.  This becomes our "taco meat" or filling, if you will.  Our sides typically include lettuce, cheese, slices of avocado, tomatoes and/or salsa all with taco shells or tortilla chips as a taco salad.

Try it out and come up with your favorite way to prepare!

• 1 cup uncooked brown rice
• 2 1/2 cups water (3 cups for casserole version)
• 1 8 oz can of tomato sauce
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
• 1 cup corn (optional)

For Casserole Version

1. Preheat oven to 350°
2. Add all ingredients to a 9×15 casserole dish and stir gently.
3. Bake for 1 to 1 1/2 hours until rice is tender.

All three of my kiddos love this smoothie!  I found this recipe on the Minimalist Baker's site and have just given it a name that I think fits it well! They are ages 8, 8 and 2.  While I own a Hurom Slow Juicer that I really like AND it's pretty easy to clean, I don't have much time to juice my carrots these days, so I buy mine already bottled.  To keep things simple I also use frozen and even canned pineapple.  Same for the lemon juice.  I typically use juice that is pre-bottled.

• 1 large ripe banana (previously peeled, sliced and frozen, use more for a sweeter smoothie)
• 1 cup frozen, canned, or if you've got it on hand, fresh pineapple
• 1/2 Tbsp fresh ginger, peeled
• 1/4 tsp ground turmeric
• 1/2 cup carrot juice
• 1 Tbsp lemon juice (1/2 small lemon yields ~1 Tbsp)
• 1 cup unsweetened almond milk

Two staples you should always have on hand are brown rice and lentils! 

Lentils come in a variety of colors and are rich in  complex carbohydrates - which means they boost your metabolism and help your body to burn fat!  I don't know about you, but I LIKE that!  Let's not forget that lentils are high in protein and  are terrific sources of fiber, folate, and magnesium!

I'm not exactly sure where my mom got this recipe, but for the purposes of giving credit where it is due, she is my source!  She hooked me up with this SUPER SIMPLE recipe when I was just starting out on my plant-based journey and to this day (7 years later) I'm still enjoying it and so does my family!  I'm not kidding!  The kids ask for seconds, even my 2 year old!! 

Try it out and let me know what you think!

• 1 tsp veg oil (or water in the bottom of the pan to water saute the veggies)
• 1 onion diced
• 1 carrot sliced 
• 4 cups vegetable broth
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash of salt
• 1 tsp lemon juice

Saute carrots first and then add onions in vegetable oil or water for 3-5 minutes or until onions are clear.  Add broth, lentils, pepper, thyme, bay leaves, and salt.  Reduce heat to simmer.  Cover and cook until lentils are soft - about 45 minutes.  Remove bay leaves.  Add a little lemon juice to individual bowls before serving.

I made this for the first time this week and it was a hit!  One of my 8 year-olds went back for multiple helpings and my two year-old preferred only eating the black and pinto beans!  This recipe is adapted from the FIXATE cookbook and is definitely a keeper! 

Four reasons you must make this salad:
- it's extremely colorful which catches the eye
- it's protein packed; thanks to the quinoa and beans
- it's plant-based - great for plant-based eaters and those who institute meatless Mondays
- it's a terrific salad for any time of year, but especially a great dish to take to a summer BBQ 

I shared pictures of this on social media and got several requests to share the recipe.  I modified the recipe slightly by using two different types of beans (I just didn't have two cans of black beans on hand), less salt, and little to no oil.   I'm trying my best to get back to my no salt, sugar, or oil way of eating in order to crush any inflammation present in my body.  You can find the complete original recipe in FIXATE.

1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt) - I used about half the amount
1/3 cup olive oil - a used a small drizzle
1 can black beans (15 oz drained, rinsed)
1 can pinto beans (15 oz drained, rinsed)
4 1/2 tsp red wine vinegar
 ground black pepper to taste; optional
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 (10 oz) bag frozen corn, thawed
1 bunch fresh cilantro, finely chopped​

- combine line juice, cumin, and salt in a medium bowl; whisk to blend
- slowly add oil, while whisking constantly, set aside
- combine beans, vinegar, and pepper in medium bowl, mix well, set aside
- bring water to a boil in medium sauce pan over high heat
- add quinoa, reduce heat to medium-low, cook covered for 10 to 12 minutes or until all water has been absorbed, remove from heat, cool for 15 to 30 minute, set aside
- place cooled quinoa in a large bowl, fluff with fork
- add bell peppers, corn, cilantro, bean mixture, and dressing, toss gently to blend
* most delicious when eaten immediately; keeps well for 2 to 3 days refrigerated

Enjoy!  What did you think? Would love to hear how you and your guests or family enjoyed this colorful salad.