Life Lessons and Lactation Cookies for New Moms

Recipe Hack: Corn Fritters March 5, 2012

Filed under: crafty,recipe — hardierlime @ 1:11 am

Tried this recipe out:


Swapped out the zucchini with some frozen corn, the bread crumbs with seasoned croutons that had been crushed, added about a 1/4 cup of milk and baked for 20 minutes. 

Worked out great, and I’m so excited that it was my first Pinterest find that I tried!


Ten Weeks of Dukan August 24, 2011

Filed under: recipe,weight loss journey — hardierlime @ 5:58 pm

12 lbs lost, so I am at 200. Sadly, I’ve been plateaued and then up and then down again since week 5. I blame my vacation a little, and being a little too relaxed. And not exercising enough. I’m participating in a friendly wager weight loss competition, so I am back on the Dukan wagon!

Here is my recipe for the Dukan Pancake that I eat every morning:

1 egg
2 tablespoons of oat bran
1 tablespoon (Trader Joe’s Pumpkin) pancake mix
1 tablespoon 100% Whey Protein
1 tablespoon fat free plain yogurt (greek or regular) or 2% milk or buttermilk
2 splendas
1/4 tablespoon pumpkin pie spice mix

Mix to pancake consistency. Spray small non-stick frying pan with cooking spray. Pour mixture and cook on one side for about a minute and a half. Other side for about a minute. Voila.

This pancake along with two cups of coffee, keeps me full until about 11 or 11:30, and is pretty yummy. Don’t leave out the pancake mix. Even if its not on Dukan, without it, the pancake is nearly inedible. I use the Trader Joe’s mix because that’s what I have, but any mix should do just fine. Cottage cheese works in place of the yogurt, but the curds don’t mix in all the way, so you get cheesy places that remind me of pizza. Protein powder was my idea too and doesn’t need to be there. I tried a savory pancake with turkey, broccoli and cheese…I didn’t care for it, so I won’t be posting the recipe.

Post-mortem on my solo trip with two kids and no checked-in luggage to come!


Just a quick update: May 28, 2011

Filed under: active parenting,life,recipe,weight loss journey — hardierlime @ 3:10 am

1. I’ve been back to work for two weeks now, and it has been interesting. I’m learning new stuff and getting up to speed. I miss my babies, but what mom doesn’t when she returns to work?

2. My daughter wound up with an allergy attack that morphed into an ear infection (the usual MO for drainage that happens before we can catch it) my second day back. We will be having allergy testing for her 3 year check up, so that we can pay more attention to what she’s actually allergic to, and not have to keep giving her Claritin or Zyrtec just in case.

3. I suspect that my son is allergic to the oatmeal I’d been eating to up my supply as he’d been snuffly with watery eyes for about a week, but it has been tapering off since I stopped eating it. I suspect allergies, as he had no fever at all, but he may have had his first cold for all we know. We will be doing blood test allergy testing for him at his 4 month checkup. We won’t be starting him on solids until he’s 6 months old, so it will be good to be prepared.

4. I had a radical shift in thinking for my future plans literally 3 days before the end of my leave. Suffice to say the full steam ahead superconductor train that I was planning on jumping on has become an Amtrak. I’m slowing down and doing what is best for my family. Granted I could get there quicker my original way, but at what price? I’m happy and at peace with my decision, and I will be ok if my plans need more time to mature. What am I talking about??? Everyone needs a 5 year, a 10 year and a 15 year plan. I’d like to just lay them out in 5 year chunks, and all of the blather in this bullet is just the first 5 years. I’m a year in so far, and despite the shift in thinking, I’m doing great for all of the milestones.

5. Quick Cocktail Recipe:

1 Italian Ice (I like pomegranate)

1 splenda

1 tablespoon lime juice

1 shot vodka

1/2 cup cold water

Mix until italian ice is melted and enjoy!

6. I’m gearing up for my solo trip with both babies. Once I have tickets and a car rental, I will lay out my plan here just like I did last time!

7. My goal weight for May was 200lbs, but my “I’m ok with it for now weight” was 205. This morning I weighed myself and the scale read 209. So, I’ve lost 39 pounds in 13.5 weeks. Its definitely slowing, and I definitely need to exercise, but the numbers keep going down, so I’m ok with that.

New Goals:

May 2011 (current): 209

Mid August 2011: 195

End December 2011: 175

End May 2012: 155


Slow Cooker Filipino Style Chicken Adobo March 14, 2010

Filed under: recipe — hardierlime @ 12:27 pm

I tend to swag a lot of my recipes cooking or baking, so feel free to adjust to your tastes.

I started out with this recipe here.

But changed it to the following:

1 value package of chicken thighs (about 10 thighs – bone-in chicken is a must!)
5-6oz low sodium teriyaki sauce
5-6oz low sodium soy sauce
6-7oz rice wine vinegar
5-6oz apple cider vinegar
2 medium spanish onions, sliced
~2 tablespoons garlic
~2 tablespoons ginger
About 10-12 turns of black pepper freshly ground (possibly 2 teaspoons?)
Enough water to cover all of it

1. Turn slow cooker to high and let simmer for 3 hrs
2. Pull thighs out and de-skin and de-bone
3. Return all meat to slow cooker
4. Let simmer on high for 2 more hours
5. Turn down to low, and cook some rice

Serve about a ladle and a half of soupy mixture from crockpot over about 3/4 c of cooked rice and enjoy!

Now, this is VERY tangy/vinegary, so if that isn’t your taste, you may want to dial down the vinegar and dial up the water. Also look to the comments on the original recipe if you’d like other ideas. This is a great dish to play with.


Pancake/Mini-muffin Hack (Recipe) June 19, 2009

Filed under: recipe — hardierlime @ 6:00 pm

1 1/4c Bisquick Heart Healthy Pancake mix
1 egg
1/2c 2% organic lactose free cow milk
1/2c coconut milk
1/4c hemp milk
1 jar banana & peach stage 2 baby food
1 tbsn sugar
pinch salt

1. Mix all ingredients together.
2. Spray a 24 muffin mini muffin tin ALL OVER (not just in the muffin repositories) with Pam
3. Spoon mixture into each repository
4. Bake for 10-12 minutes or until a fork comes out of a muffin “clean”

Makes 24 mini-muffins.

Ok, so the ingredients and this recipe need an explanation.

First the recipe:
Em has become a bona fide meat-atarian, and getting her to eat vegetables or fully eat fruit is a challenge most of the time. Things that she loved when she was younger, or yesterday can be rejected for no particular reason. We also have about a dozen and a half jars of baby food that were graciously donated to us from a mom of a baby girl a few months older than Em. But, since we never really did jarred foods, they’ve gone uneaten.

SO! I thought, well, I can mix a jar or two into pancakes and those can be good healthy snacks for her. Last night while mixing up the batter, I was irritated by the thought of getting out the griddle, “slaving” over the pancakes and moreso by the necessity of cleaning said griddle after the cooking.

SO, I thought: mini muffins! I added the last two ingredients to get closer to a muffin/quickbread recipe, but I suspect they’re not really necessary.

Ok, now the ingredient explanation:
1. Pancake mix – this is what we had in the house.
2. The various milks – the recipe called for cow milk, I’m trying to get rid of the coconut milk and we’re weaning Em onto hemp milk. So, I just mixed them all in.
3. Peaches & bananas seemed a more likely complement to pancakes than squash. But, make no mistake, I plan to use up the squash and carrot jars too. I think the recipe could stand to have another jar of food in it if the milks are reduced.

These were good, and Em and I shared two mini-muffins last night before bed. 2-3 muffins would make a perfect snack for either one of us. I’m looking forward to making these again.


Fat Free Falafel + Cucumber Yogurt Dressing April 19, 2009

Filed under: recipe — hardierlime @ 8:20 pm

2 15oz cans of garbanzo beans
1 tablespoon of minced garlic
1 tspn cumin
1 tspn curry powder (recipe called for tumeric – I was out)
1 tspn salt
1 tspn black pepper
1 tbsn dried minced onion
1 tbsn dried diced parsley
2 tbsn lemon juice
1/2 tspn cayenne pepper
1/3 cup flour

0. Preheat oven to 400F
1. Drain garbanzo beans well.
2. Combine ALL ingredients except flour in a food processor or a bowl until mashed.
3. Add flour and process/stir until batter is uniform. (batter can be saved in the fridge for about a week, but there’s not a whole lot, so why?)
4. Roll batter into balls (maybe about the size of a half dollar?) and place slightly flattened onto a baking pan lined with silpat.
5. Bake for 20-25 minutes. They will be golden brown.

Serve in a pita with fresh veggies and Cucumber Yogurt Dressing.

Cucumber Yogurt Dressing:

1/2 c fat free plain yogurt
1/4 c diced and seeded cucumber
1/8 c onion
1 tspn lemon juice

Combine all ingredients in a bowl. Chill until ready to serve falafel.

This was very yummy. I skipped the onion in the dressing though.


Yeast Rolls/Kolaches April 18, 2009

Filed under: recipe — hardierlime @ 8:39 pm

This is a hack from a Paula Dean recipe. I’ve of course, improved it. I also used my Kitchen Aid mixer, but a bowl would be just fine.

3 c all purpose flour (recipe called for 2 to 2-1/2c – Not enough.), divided
4T sugar (recipe called for 2. NOT ENOUGH!)
1tspn salt
1 envelope Yeast
1/2c milk (I used whole organic w/DHA)
1/4c water
1/2 c butter or margarine (recipe called for 2T, I say that’s not enough!)


0. Start about 2-3 cups of water in a pot or tea kettle on the stove to boil.

1. Mix 3/4 cup flour, sugar, salt, and undissolved yeast.

2. Heat milk, water and butter to 120° – 130°F.

(I did this in the microwave in three separate containers, didn’t take the temperature just checked if they were hot and added them in one at a time, mixing in between.)

3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer.

4. Add 1/4 cup flour. Beat at high speed of electric mixer 2 minutes.

5. Stir in enough additional flour to make a soft dough.
(I think I stirred in about 2 more cups about a half a cup at a time.)

6. On floured surface knead 2 to 3 minutes.

The dough will be warm. I added at least another 1/4-1/2 cup of flour here.

7. Divide dough into 12 equal pieces.
For ROLLS: Shape into balls. Place in greased 8-inch round pan or ungreased silpat. Cover.
(With what? I don’t know. Other recipes have said plastic wrap. I’ll go with that.)

For Kolaches: Flatten each piece and wrap around sausage. (I used Ekrich’s Cheese Sausages) Lay evenly apart on a flat pan covered in silpat. (I used 2 pans, and I probably should have covered. Forgot.)

8. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.
(I used a glass casserole dish.)

9. Set rolls on rack above water. Close oven door; let rise 30 minutes. Uncover rolls; remove pan of water.

10. Turn oven to 375°F. Bake 20-25 minutes, or until done. Remove from pan. Serve warm.

These were GOOOD.