Pot Roast – A Family Favorite

This is probably my favorite childhood meal, Pot Roast. Growing up it was just me and my mom (my sister is 9 years older than me and moved out the second she turned 18), so my mom didn’t cook too often. This was one of maybe 3 meals that she made. The others weren’t worthy of acquiring the recipe. LOL!

When I grew up and had children of my own I asked my mom for this recipe and I still use it to this day. And my kids, much like myself, love it too.

It’s probably some generic recipe found all over the internet but nevertheless, here it is…

 

INGREDIENTS:

  1. 3lb Chuck Roast (I always buy a bigger one, usually 5-6lbs)
  2. Carrots – Amount is up to you.
  3. Potatoes – Amount is up to you.
  4. 2-3 cans Cream of Mushroom Soup (2 usually does the job)
  5. 1 pkg. Lipton Dried Onion

INSTRUCTIONS:

  1. Always prep/chop first, it just makes life easier. Peel and chop your carrots (if you have a larger roast you will want to make the carrot chops a little larger because they will be in the oven longer.) Rinse and chop your potatoes into 1” cubes, you can peel if you don’t like the skin but I leave the skin on which is why rinsing well is a must!
  2. Preheat your oven to 325 degrees.
  3. Cover a 2-3” deep pan with foil and place your roast in the center.
  4. Arrange chopped potatoes and carrots around the roast.
  5. Smother the roast, carrots and potatoes with the Cream of Mushroom soup and then sprinkle the Lipton Dried Onion over all of it.
  6. Cover the pan with foil and bake for 325 degrees for 1 hour per pound of your roast.

ENJOY!

 

 

 

 

 

 

 

 

 

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Sweet Potato Soup


Sweet Potato Soup, another yummy one that the whole family loves. I got the recipe out of the February 2017 Southern Living magazine but there were definitely some errors in the print so I’m getting partial credit for this one.

INGREDIENTS:

– 2 Tbsp. Olive Oil

– 2 cups chopped Yellow Onion

– 1 cup chopped Carrots

– 1 Tbsp. chopped Garlic

– 3 lbs. Sweet Potatoes, peeled & cut into 1/2″ cubes

– 2 lbs. Yukon Gold Potatoes, peeled & cut into 1/2″ cubes

– 1-1/2 tsp. Salt

– 1 tsp. Black Pepper

– 1 tsp. Ground Cumin

– 1/4 tsp. Ground Cinnamon

– 1/8 tsp. Cayenne Pepper

– 7 cups Chicken Stock

*NOTE* I used my Dutch Oven to make this but any large pot will do just fine.👌🏼

DIRECTIONS:

  1. Chop everything first (Always. It makes this whole process a hellova lot easier!) I also measured out all my spices and put them in a small bowl so they’re ready to go as well.
  2. Heat oil in a large Dutch Oven or pot over medium-high heat. Add onion and carrots and cook, stirring frequently, for about 5 minutes. Add garlic and cook for 1 minute. Add sweet potatoes, Yukon potatoes, salt, black pepper, cumin, cinnamon and cayenne pepper and cook for another minute, stirring.
  3. Add chicken stock, bring to a boil. Then, reduce heat to medium-low and allow to simmer for 30 minutes or until potatoes are tender.
  4. Strain potatoes BUT, save your stock so put a large bowl under your colander when you strain.
  5. Transfer your potato mixture back into the pot if using an Immersion Blender or put small portions into a blender at a time; blend your potato mixture until smooth. Slowly add the chicken stock to your potato mixture until you reach your desired consistency.
  6. If you’d like, top your Sweet Potato Soup with toasted chopped pecans and plain yogurt. If you’re like me, eat as is because you don’t need all that fancy shit!

ENJOY!

Baked Chicken Breast Prep

Baked Chicken Breast, Mashed Sweet Potatoes with Sugar Free Maple Syrup and Collard Greens.

🏻HERS: 6oz of chicken breast, 1/2 cup sweet potatoes, 1/2 cup of greens.

🏽HIS: 8oz of chicken breast, 3/4 cup sweet potatoes and 3/4 cup of greens.

🐓Perfectly Baked Chicken Breast🐓 Set oven to 400 degrees, cook chicken for 10 minutes then flip over and cook 10 minutes more. I always get perfectly cooked and moist chicken breast with the high temp less time method. Seasoned with Mrs. Dash.

🍠Sweet Potatoes 🍠 Chop those babies up and boil until soft, about 20 minutes. Put in bowl and use some elbow grease or an Immersion Blender (my method) to mash. Add sugar free maple syrup until you obtain your desired consistency. Doesn’t take much so add slowly. NO SALT!

🍃Collard Greens🍃 (Per bundle of greens) Cut out center stem, roll leaves and cut so you have long ribbons. On low, cook 1 strip of chopped bacon in skillet until the fat melts and then add 1 Tbsp of olive oil and 3 chopped garlic cloves. Cook until garlic is golden. Add greens, season with salt and cover, stirring occasionally and cooking until soft, about 10 minutes.

I use “Extra Light Tasting Olive Oil” because I don’t like the taste of olive oil. Unless I’m dipping bread in it. To each their own.

👻HAPPY HALLOWEEN👻
  

Fighting Fatigue?

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Fighting fatigue? Join the club. Whether you stayed up late to binge watch your favorite Netflix show, had a fantastic night out with friends, or if you’re like me and you suffer from Chronic Fatigue, sleepiness happens. Mine happens to be caused by Multiple Sclerosis.

I’m asked at least once a week how I manage to workout almost everyday, run a house of 3 kids, 3 dogs, 1 cat, and 1 husband, and train clients.

I drink 1/2 a cup of coffee each morning and water the rest of the day. My energy certainly doesn’t come from caffeine. Some days are better than others when it comes to fatigue but working out is actually a natural antidote for fatigue. The University of Georgia researchers found that inactive folks who normally complained of fatigue could increase energy by 20% while decreasing fatigue by as much as 65% by simply participating in regular, low-intensity exercise.

So how do we translate the above percentages to real life? When exercising for energy, you should always aim to exercise in your low to moderate training heart rate range. This will prevent you from depleting your body, and help you avoid feeling fatigued, which would otherwise prevent you from getting the maximum energy benefits.