Do you to take the good road or the great road?

Often times when I reflect back on choices I've made in my life, I've made them out of fear. I don't like "what's ifs" and I don't like the idea of failure. So I worked my butt off in school and had a job I loved. It was rewarding and I loved my clients. But in my 20's I had already hit a ceiling in terms of salary and certainly didn't feel valued or appreciated by my employer. I was tired of struggling and "just getting by." Meanwhile I was always tired, grouchy and saw the world through a "glass half empty" perspective. Never in my life did I think I would have my own business where I still get to help people but I'm my own boss and someday we can pass off our legacy to our sons. I can't believe what is possible when you take a risk, stop letting fear guide you and just get busy. Here's to the risk takers! 

Banana Mint "Ice Cream" with Chocolate Chips

This recipe is all over Pinterest so I lay no claim to it - but it was too delicious not to share with you guys. Great for adults and kids too!

Ingredients:
2 frozen bananas
1/2 cup of fresh mint
1-2 tablespoons of semi-sweet chocolate chips (to your liking)


Directions:
Freeze bananas then cut them into pieces before you toss them into a food processor. Pulse 10-15x then toss in the mint and chips and mix!

That's it! Enjoy the heck out of it. Chico didn't feel like any when I made it so I ate it myself...ya snooze you loose buddy!

Cheesy Tuna Spaghetti Squash Casserole

My new favorite dinner! I am a huge fan of making things that keep in the fridge well so that I can grab something healthy and delicious. If I don't have healthy options available I will make bad choices - this is a fact. I hope you all enjoy this as much as we did!

Ingredients: 

  • Two Cans of Tuna
  • 3 cups spaghetti squash, cooked (6 Greens)
  • 1 tablespoon light butter, melted (1 Healthy Fat)
  • 1/2 tsp garlic powder (1 Condiment)
  • 1/2 teaspoon salt, or to taste (2 Condiments)
  • 1/8 tsp black pepper, to taste  (1/4 Condiment)
  • 1 tbsp grated Kraft Parmesan cheese (1 Condiment)
  • 3/4 cup 2% Fage Total Greek yogurt  (1/2 Lean)
  • 3 oz. reduced fat cheddar, shredded and divided (3/4 Lean)
  • 1/4 tsp dried basil (1/2 Condiment)

Directions:

Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. 

Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.

Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese. Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with tuna. Sprinkle the remaining ounce of cheese and dried basil over the top. Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.