It's my favorite time of year.

I always get happy when the air turns crisp and the holiday season comes around. I love the gathering of family and friends, I love the decorations, I love the smells, and I love the food. I am so excited to try new things this holiday season, new foods and new decoration ideas. I am ready to start cementing the Christmas traditions for my little family.

I am going to be baking until I can't bake anymore, crafting until my fingers are ready to fall off, and sharing it all with you. Stay tuned this next week to see the transformation from regular decorations at my house to Christmas everywhere. I'm so excited.

Procrastonator Crafts!

So this weeks craft project is actually finishing a project I started at this time last year. I made stuffed pumpkins from a pattern I saw in Marth Stewart Living. I was all excited and motivated to make this beautiful set of stuffed pumpkins, and even did a tutorial on this blog. Then life got in the way. My Grandmother passed away, and I took an emergency trip to be with her in the last few days before she died. Much more important than finishing stuffed pumpkins.



So I got the box out this week, and I am working on finishing what I started. Hopefully it is a beautiful and fun arrangement when it's done. Here is the link to the project for anyone who wants to make some too.

http://domesticdivatraining.blogspot.com/2009/10/everlasting-pumpkins.html

The Final Countdown....

♪♫ Dun...Dun....Duuuunnnn ♪♫

Actually it isn't anything sinister at all. As I have mentioned before I am a military wife. My husband is currently deployed, so the girlies and I have been dealing with that and all of the drama and heartache that goes with it. Well I am pleased to announce that we can begin the final countdown. We have a date for when he comes home. Yippie! I am so, so very excited.

This final countdown also brings with it a huge flood of "oops, I forgot..." or "uh-oh I had better change that habit before he gets here." thoughts. Nothing too big, but it will be hard for him to sleep if both girls and the dog continue to sleep with us. And maybe I should pick up the dog poop and mow the backyard. Or my least favorite, I have to move my stuff back to my half of the closet so that he has room to hang his clothes. All in all not too bad for being without him for so long.

This wasn't our first deployment and I know that it won't be our last. I have learned things this time that I didn't last time, and I have dropped the ball in places that I was totally in control last time, it's always different and it is always an adventure.

The things that I have discovered about me, us, and our relationship this deployment have been pretty good this time. I have discovered what I think I want to go back to school to do. I have discovered that we are stronger as a couple than we ever thought we could be. I have learned that it is an amazing thing to be able to trust your husband completely while he is gone. I have learned that I am blessed with a marriage that is stronger and more amazing than so many of the people I see on a regular basis, and I am grateful for that.

So time to finish the laundry, mow the lawn, clean the house, pick out the homecoming outfits and make the signs! My husband is coming home, and I can't wait!

Pear Granola Muffins

So I stole this recipe from the P90X cookbook (more on that journey later) and I love them. They are really good and really good for you too! Yippie! I have modified the recipe a little to add a little more crunchy granola to it. I love granola. This muffin is denser than your regular muffin, but it tastes great for something so good for you. You can tell that these are healthy when you eat them, but that doesn't change how yummy they are.

3/4 c. pear nectar (I used the juice from a can of No Sugar Added Pears, it was exactly 3/4c)
2 egg whites
2 T vegetable oil
1 T fresh lemon juice
1 t lemon zest

1 c whole wheat flour
1 c all-purpose flour
2/3 c packed brown sugar

1/2 c. low-fat granola (no fruit/raisins)
1 T baking powder
1/2 t nutmeg
1/2 t salt

1 1/2 c chopped canned pears.

1/3 c granola

Mix together the first 5 ingredients until slightly foamy.
In another bowl, sift together flours and sugars.
Add granola (break up any large pieces), baking powder, nutmeg and salt. Mix well.
Add pears to the flour mix and mix to coat.
Gently fold in all of the liquids to the flour mixture.
Put into greased muffin tins.
Sprinkle remaining granola over the top of the raw muffins.
Bake at 350 for 20 min. (or until toothpick comes out clean)

Morning Glory Muffins

I have struggled with my inability to be fully functioning first thing in the morning. I almost never make my family breakfast, unless it is the weekend and we call it brunch. so I am trying to find things that I can make ahead of time and freeze for my kids. This week we made my Mom's Morning Glory Muffins. I love the way that these taste, and that they include so many fruits and veggies baked right in. They taste amazing. Enjoy.

Morning Glory Muffins

Sift together:
1 c sugar
1c whole wheat flour
1 1/4 c white flour
1 T cinnamon
2 tsp Baking soda
1/2 tsp salt

Mix together, then mix with flour mixture:
3/4 c raisins
1 apple peeled grated
1c. crushed pineapple drained
2c carrots shredded
1/2 c chopped nuts (optional)

In a separate bowl mix:
3 large eggs
1 tsp vanilla
1 c oil (or 1/2 c apple sauce and 1/2 c oil, I used apple butter today)

Mix the wet and dry ingredients until just mixed, don't over mix.

Spoon batter into muffin tins, greased or lined with papers, filling each to the brim. Bake for 20 min at 350* or until toothpick inserted into the middle comes out clean. Cool muffins for 10 min then take out and finish cooling. Makes 18 muffins (I didn't add the raisins or nuts this time, and used larger tins than normal so I got 12) These freeze well.

Working out....aka.Bringing it.

It's time for P90X round 2 (or as a friend pointed out P180X) I am so excited to do this another time, and that is so strange. I have never been an active or athletic person, ever. I was always the kid in PE who came up with some mysterious illness in order to avoid running the mile or playing anything too active. I made an art of avoiding activity, it was a skill, one that I am not proud of anymore.

After my first child was born I decided that I needed to start looking into my diet (which was horrid) and fitness and make some changes. Since then I have tried a huge variety of workout regimes including hiring a personal trainer. They all helped some, but none were as effective or as enjoyable as P90X. There is something very fulfilling about accomplishing something so difficult, and seeing the changes in my body.

I will admit I didn't give round 1 110%, heck I barely gave it 80% if you averaged the effort out. When you look at my past 80% is a huge improvement, but it isn't good enough. Not for me. So I am starting round 2 with a commitment to give it 110%, I can't wait to see how it all ends.

Southwestern Style Quinoa Salad

Southwestern Style Quinoa Salad.

This is one of my favorite things to eat. It is an amazing mixture that is so versatile. Once you have the basics down feel free to change it to include other regional flavor profiles. I have made Asian, Italian, Indian, and Thai versions before that all turned out wonderfully. Remember that this recipe is more of a guideline than a set in stone recipe.

You can add in more protein by putting cheese, grilled chicken, tofu, beef, or anything else you can think of into this dish.

Quinoa is a grain that is very good for you, it has a very high amount of protein in it, an it is gluten free for those of you that have problems with that. You can usually find it with the alternative flours in the gluten free section of your grocery store. If you cannot find it you can substitute brown rice or whole grain cous cous.


Ingredients:
1 c dry Quinoa
2 c water
2 veggie bullion cubes (optional)
1 can black beans
1 can corn (or 1.5 c frozen corn defrosted)
1/2 English Cucumber
1/2 green bell pepper
3 green onions
8-10 cherry tomatoes
1 avocado
1 c. fresh cilantro
1 tsp seasoning (I use Pampered Chef Southwestern)
1 Tbs lime juice

Put the quinoa, water, and bullion into a pan on the stove and bring to a boil, cook for 15-20 minutes. When done the quinoa should be slightly translucent and a little firm to the bite. Take off the stove and let cool completely.

While the Quinoa is cooking drain and rinse the beans and corn. Set aside. Chop the veggies into bite sized pieces.

Once the Quinoa is cooled mix everything together, make sure that the lime juice is mixed in well, it is what will keep the avocado from going brown.