Fresh Start

There have been a few changes in our home in the last week (change is the only constant, right?).  We met a great dog last week and have completed paperwork to bring this pup home soon.  We're hoping Pete is just the slightest bit happy about having a new buddy around.  We've had a lot of fun discussing names with girls.  It seems everyone has their own distinctive taste in the art of dog naming.

Ash Wednesday, the beginning of Lent, has inspired a big lifestyle change for me: I gave up processed food and dairy.  Considering Valentines and Girl Scout Cookies have all taken place this week, I've thought about these losses often.  That said, it has felt good to give my body back to God.  After all, He has created all of the foods I need to be healthy and even happier.  As a result, I am feeling healthier t and feel 40 days will make a lasting impact.

Tonight I made one of my favorite salad combinations: Strawberry, avocado, and almond on a bed of spinach and spring mix.  I drizzle a little red wine vinegar and a dash of black pepper.  These flavors compliment each other so well and seem to satisfy my every taste bud.  The avocado provides enough creaminess to make one forget cheese and creamy dressings all together.  Nutritionally, this salad provides iron, protein, and heart healthy fats.  Remember good fats are needed for your body to metabolize many vitamins and nutrients, like iron and antioxidants.

Strwberry, Avocado, and Almond Salad

1/2 Bag Spinach (or greens of your choice, about 2 cups)
1/2 Avocado sliced
2-3 Strawberries
1 oz Natural Almonds (about 24)
Dash of Black Pepper
1 tsp Red Wine Vinegar (more or less to your liking)

This made enough for me to have a large salad and the girls to get a few tastes. Enjoy.

Rice Pudding Sans Pesky Raisins

Life is good.  We've had the opportunity to spend more time together as a family in recent weeks and we have enjoyed every minute of it! This time has meant a lot of walks/rides around the block.  These walks have given the girls time to enjoy their bikes in nature instead of just our driveway. And time for my husband and I to enjoy each other, these sweet girls, and our pup.

Sela Rose really enjoys walking our Jack Russell, Pete.  I've been so happy to see the two of them getting closer.  She has become more loving and respectful of him as he's starting to show his age.

After these evening walks, it is nice to come home to dessert. Last night, I tried my hand at rice pudding. I managed to scald the milk and had to start over. It was worth it.  And it was GOOD.  In the past, I haven't been a fan of rice pudding due to the copious amount of raisins that often accompany this traditional dessert.  This is my rice pudding, my way. I love the creative freedom that comes with cooking!

Rice Pudding

2/3 c. minute rice

2 ½ c. skim milk

Pinch of salt

2 eggs

½ c. brown sugar

¼ tsp. cinnamon

1 tsp. vanilla

Orange zest (optional)

¼ c. craisins (optional)

Heat rice, milk, and salt (and optional zest) just to boiling over med/med high, STIRRING CONSTANTLY

Cook on med low for 6-8 minutes (for tender rice). Again, Stir frequently if not constantly.

In the meantime, mix eggs and sugar in small bowl.

After rice mixtures simmers, (remove optional zest) add small amount to egg/sugar mixture to temper. Slowing pour egg mixture into rice mixture.

Cook low for 1 minute, STIRRING CONSTANTLY. DO NOT BOIL.

Remove from heat, add cinnamon and vanilla (and optional craisins).

Serve hot and enjoy.