Eat Happy: Cauliflower Pizza Crust

 

Hi there.  Welcome back! We’re doing a weekly series (that was publishing every Tuesday and has moved to Thursdays) wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We started with the very first recipe and are working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

 

When I ended up being assigned the Cauliflower Pizza Crust, I admit I was not excited.  Making my own crust has never been appealing to me in the first place, which is why I either skip pizza or buy a ready-made Mikey’s crust.  However, this entire series is about trying new things, so I dove in…and by dove in, I mean whined and agonized over the fact that I needed to buy and food-process cauliflower and squeeze out all the moisture.

I don’t own a food processor and my Ninja blender typically does just fine.  however, it didn’t quite get the cauliflower to the texture it called for.  I forged ahead anyway.

My favorite part of the process was sipping Tito’s as the kids and I gagged over the putrid smell of cauliflower cooking.  ACK.  This is the point where I said it smelled like ass, rotten ass, and Quentin stated, “and rotten ass is the worst ass.”

I knew I didn’t get enough of the moisture out when it just wouldn’t really bind together.  As I was mixing the dough with my hands, I could fell water squishing.  Oops.

I had forgotten to buy traditional pizza toppings, which I prefer to use when I am trying a new crust.  However, I went ahead and used leftover roast and some BBQ sauce.

I gotta say, the texture was all wrong, as in it fell the fuck apart and was chunky (yay for not pulsing enough and having too much water), but it didn’t taste bad.  It did taste like cauliflower because, you know, that’s like 80% of the content.  I won’t make it again (unless manufacturers start making cauliflower dust in the freezer section), but I can almost see why people eat it.

 

Eat Happy: Ultimate Low Carb Pizza Crust

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Admittedly the Ultimate Low Carb Pizza crush from Eat Happy is a recipe that I’ve made countless times before. So when I made it for this blog post, it was not my first time around.  🙂

It’s just incredibly easy and honestly – making a pizza this way tastes better than the ‘real thing’ to me. I’d hands down – choose this pizza crust over any other. Why? It’s light and delicious. It doesn’t make me feel bloated. I know it’s not doing any damage to my body. AND – it’s grain and sugar free which allows me to stay within my WOE which is the biggest perk because I finish eating it and still feel good and happy about my choice of a meal.

So that’s the raw dough ball and then the ball flattened out. I just used my fingers to push it into that shape. It should be pretty thin, and it always comes off the parchment paper beautifully with no sticking. I do always end up cooking mine the suggested full time of about 15 minutes. I take it out around the 10 minute mark to punch some air holes in it.

Doesn’t that just look so yummy??? Picture on the left is the bare crust straight out of the oven. Picture on the right is the crust with melted mozzarella cheese. I decided to make this crust into some cheesy bread.

I just cut my giant cheesy bread into slices and dipped it in some homemade marinara sauce. So so so good you guys.

 


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Roasted Red Pepper Hummus

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Roasted Red Pepper Hummus

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo, if you read last week’s installment of Eat Happy – then you already knew hummus was on the agenda for today.

And here we are…about to dive into some hummus. 🙂 I love hummus. I don’t eat it too often, but when it is in my fridge – it doesn’t last long. I’ll put it on just about anything. It’s like. The perfect condiment.

This was MY first experience with making hummus. I’ve seen my dad do it tons of times, but I just always opted for buying the best and most clean version of hummus that I could find at the grocery store. I can tell you though – after actually making this hummus…I won’t be buying any pre-made store brand hummus again.  It was crazy easy to do and soooo much better! Which I mean, is not a revolutionary concept. Most of the time the things you make at home taste better than the store bought version.  I’m just always surprised when I can make something that tastes so good…cause I have minimal talent in the kitchen. 😉

I have a mini food processor / blender contraption so I had to cut the recipe in half and make it in two batches which was also incredibly easy to do. All the amounts split evenly. {{insert all the praise hands for easy maths}}

So, I made the hummus then stashed it in the fridge to let it chill and set and get more yummy while I bathed and put the kids to bed. Then, I just wasn’t feeling eating hummus. I had some left over cheesy bread ( aka low carb pizza crust with melted cheese on top) and homemade marinara calling my name. However, I had blogger duties to attend to.

As you can see above – IDK why I even doubted my desire for hummus. That ish was so good. I ate it standing over the counter while pulling my baby carrots from their bag like a real classy gal.

I ended up having to stop myself from consuming way to many carrots and hummus. Cheesy bread be damned   –  apparently. 🙂

There you have it! Some easy peasy and delicious roasted red pepper hummus from Eat Happy. You need to get your hands on this cook book. It will feed your soul and body with only the good things that are grain and sugar free.


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Cheese Ball

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So first time for everything? I had to skip the Hummus that was actually scheduled for this week. Why? Because I waited til last minute and couldn’t find tahini anywhere. Don’t worry – I’m circling back and doing it next week! 🙂

Any who… to the cheese ball!

I feel like we say this every time, but this was super easy to make. The hardest part was the little bit of arm muscle that was required for mixing it all up with a spatula.

Because I was doing this last minute – I was a little concerned when I read that the ball needed to rest and set in the fridge for three house. I didn’t have that kind of time. Soo, like any battle worn procrastinator would do – I came up with an alternative and effective solution. I wrapped that bad boy in parchment paper and put it in the freezer for an hour (ish).

Some things I changed? I used red pepper flakes instead of cayenne powder. I also got to this point of chopping my onion –

And was lamenting the fact that I’d have to chop it up so finely when I suddenly remembered how much I hate raw onion. So – I substituted with onion powder. 🙂

I also partly burnt my almond silvers shortly after taking this picture. They weren’t a total loss and still very usable. Why did I burn them? Kids man. Kids. They called me away to do something…and I came back to partially burnt almonds. But really – let’s be honest: I probably still would have burnt them without a kid interruption.

I was really pleased with the end product. It tasted amazing and looked half decent. I cut off a chunk and plopped it on top of my bowl of roast that I was eating for dinner….and it was soooooo yummy. But obviously you could spread this on some veggies or almond meal pita chips or pork rinds – but if you have some roast handy…consider trying that combination. 🙂

Thank you guys so much for reading along! And as with all the recipes in Eat Happy – this one is grain and sugar free. Good in your mouth and good for your body!


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!

Eat Happy : Chicken Queso Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?



Hey Hey! 🙂 Today’s post is all about Anna’s Chicken Queso Dip. Let me just say that I was super excited to make and eat this. It’s got my most favorite ingredients: chicken, spicy peppers, and cheese. What’s not to love?

This was probably one of the MOST simple things I’ve made since we began this journey of cooking through Eat Happy which is saying a lot because the recipes in this book are generally not complicated. I love that. Cause cooking is not my favorite thing to do…so the less steps the better.

The dip did not disappoint me. It was super yummy, and made the perfect dinner. I used some pork rinds and extra crispy bacon to scoop it up with. Easy peasy peeps.

While this dip would be great to make on any week night for your family, I think that it would make a great addition to any party or get together.

And I mean really, that’s all I have to say about this fabulous dip! Go get yourself this cook book and start treating your body to some yummy meals that are grain free and sugar free. I promise you’ll feel and look amazing. 🙂

Until next time!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Ashley here for week one. 🙂 If you skipped over the title …or have just already forgotten at this point, this week I made Super Guac! & Smoked Salmon w/ Coconut Flour Blini.

I want to put some things about myself out in the open first.

  1. I actually hate to cook. I hate when people say that people who eat out all the time or are dependent upon someone else to make their meals are “too lazy to learn to cook”. I’m not lazy…I just don’t like it. You know what I do like? Perfecting the blending of my crease shadow in the morning so that my eye shadow looks bomb. I don’t see you taking time to do that Linda. Should I call YOU lazy? I’m not going to. Cause you just don’t care enough about makeup to do that everyday. So calm your judgy horses down. We all have our own vices. I don’t care that much about making food.
  2. I hate big slabs of meat. My favorite thing is for my food to be all mixed together in a casserole…or my meat savagely hacked up.
  3. Texture is a huge determining factor for me when it comes to whether or not I enjoy food.
  4. Apps are life. Especially dip. And if you can’t do dip as your meal. Well you can’t sit with us over here at RATMM.

ANYWAY – to the Guac. Until I decided to make this dish, I was an avocado buying virgin. I’d never bought one much less used one in a recipe. To be honest? I’m not a huge avocado fan. The texture is weird. But that is part of the point of this whole series: for us to try things and make things we would normally just flip right on past. So, there I was in the grocery store Googling “How to know an avocado is ripe”. I spent a lot of time feeling up almost every single avocado in that store before I got frustrated and just grabbed some. It all worked out though. 😉

Some things I did differently? I skipped on the cilantro. I hate cilantro. With. A. Passion. I also substituted the pepper she recommended in the recipe for jalapeno, because I couldn’t find the one she suggested and also I just really like the way a jalapeno tastes.

What did I think when it was all said and done? It was really good. And this is coming from someone who doesn’t care for avocados. Will I make it again? Probably not. I’m going to bring the left overs to my Mom tomorrow. She loves avocados. 😉

Ahhh the Smoked Salmon w/ Coconut Flour Blini – I was most excited about this. Eating it. Not making it. I was terrified of those damn blinis. When I was searching for these ingredients I had to Google, ” can you buy creme fraiche in the grocery store?” Cause. I’d never heard of it. I didn’t know what it was…what it looked liked…was it some specialty item that I’m not going to be able to find at the Walmart Neighborhood Market???  Turns out you can buy it at the basic grocery store.  And I did. So THAT was a win.

So the main thing with this recipe is making the blini. I mixed the dry ingredients just fine. I added in the wet with a little trepidation and only one minor misstep. I attempted to continue to use a whisk when adding in the wet ingredients. Not a good idea. The batter kept getting caught up inside the whisk. So, I switched to a fork which worked peeerfectly.

I read and re read and read and re read the part about putting the batter on the pan…I really needed to soak it in and become comfortable with the upcoming process. It was like making pancakes. I don’t make pancakes. I’m a modern millennial mom. We buy frozen pancakes for our children and pop those things in the microwave. I got to the part where it said “flip blini” and my instant thought was “fuck me”. Like. She just said “flip blini” as if it was no big deal. Just flip it yo. Wrong. That’s hard. Like hard hard.

I burnt the first batch of blinis that I cooked. Which was really funny to me because as I scooped out that first batch …and looked back at the remaining batter in my bowl – I thought, wow this is going to make a ton of blinis! Then I burnt the first ten….soooo it was good that there was so much batter. 😉

The next batch I just went in throwing my fears to the side. I scooped those bad boys out and flipped them over like I knew what I was doing . Like I had been making and flipping blinis my whole life.  Ok so,  I still struggled with expertly flipping them but I at least flipped them over in time so that they weren’t burnt! Did they look like Anna’s picture in Eat Happy? Um. That’s a big hard no. But they still tasted good. Even the burnt ones. They kind of reminded me of cornbread.

I loved the Salmon Blinis as much as I expected that I would love them. I’d gladly eat those again and again. Will I make them again…just you know on a regular Monday night? Eh. Probably not, but if you want to come over and cook them for me I would never object. 😉

Besides being stressed to the max over the thought of making the blinis – I thoroughly enjoyed making these two recipes. They were not overly complicated and had easy to find ingredients. Best part? I didn’t have to worry about modifying the recipes to fit my No Sugar No Grains lifestyle.

 

Introduction to Eat Happy Cook Thru Series

Hey there! And happy Tuesday! We are incredibly glad to see you here at our happy place…this little corner of the internet that we call home. What are we doing around here today? Well, today we are introducing a new series that is going to be a regular Tuesday thing for….well…for a long time. Why? Well, we are cooking through one of our FAVORITE cook books…that has like 200 recipes…sooo dats a lot of Tuesdays! It’s going to be fun though!

Eat Happy is the cookbook in question. It was written by Anna Vocino and published in October of 2016. We know who Anna is because we both follow a way of eating called NSNG (no sugars no grains). Anna is close friends with and co hosts a podcast with the man who coined the phrase NSNG and started the revolution that is this way of eating, Vinnie Tortorich.

We could both literally write several blog posts detailing exactly what NSNG is, how we follow it on a daily basis, the million ways it has changed our lives and health for the better, BUT for now we’re going to give you the quick and short version. 😉 I mean, if you want to hear more please leave us a comment or drop an email or tune in to our Wine Wednesday Live Chats on our Facebook page…because NSNG has been a hot topic over there lately!

In short, eating NSNG means that you cut out all sugars and grains from your diet. The grain part is pretty easy for most people to understand and comprehend. Grains are obviously present in bread products and also things like rice. “Grains are peasant food.” – to quote a mutual friend of ours. They are filler foods that are not necessary to your survival and honestly don’t do anything to make you feel or function better on a daily basis. Wheat Belly is a great book to read if you are curious about the negative impact grains have on you. Sugars though? Most of us are running around as little sugar addicts and we are completely unaware.  And yes, obviously we are talking about cutting out sweets. Clearly, eating several cookies is not going to be good for you because there is obviously sugar involved in the process of making them. However, there are sugars hiding out in almost every form of processed food. We are talking SAVORY processed foods. Do you put prepared season packets in your food? There’s typically sugar added to those. Do you have a favorite salad dressing from the grocery store that you love to slather all over your leafy green salad? There’s likely sugar in that dressing. Do you crave a ready to go red sauce that is conveniently sold in a jar at your local supermarket? There’s added sugar in that. We could literally go on and on and on. Added and UNNECESSARY sugar is just sprinkled and dumped into processed foods like it’s the answer to everlasting life. But it isn’t. Sugar is an addictive killer. And all those sugar substitutes? The ones that companies use in order to put that “sugar free” label on their product. They’re still sugar. They taste like sugar. They act like sugar. The affect your body like sugar. And they will hurt you … just like ANY form of sugar will.

What does eating this way do for you? What has it done for us? We both feel so much better. We have more energy. We are able to ward of sickness more often than not. We don’t suffer from brain fog. We can control things like frequent migraines or headaches. We are able to truly taste things and appreciate the flavor of “just real food”. Our digestive systems function so much better than before. We’ve both lost a ton of weight. We are more happy with ourselves. We are no longer slaves to food. We can eat delicious food … as much of it as we like… without negative side effects.

Eat Happy has been an amazing resource for us to find new meals to prepare – and every single recipe in Eat Happy is void of sugars and grains. We just love it. We’ve cooked so many things from it. However, there are still a ton of recipes that we haven’t gotten to try yet! So, we thought a fun project would be to spend some time cooking all the way through the book…and to share that experience with you guys!

We are going to start with the very first recipe and plow through each one while alternating between the two of us. We won’t be sharing or posting the actual recipe on the blog, because we believe that you should purchase the book…but what we are going to share is our experience while making the meal – and introduce you to some meals that are super healthy and incredibly delicious!

Melodramatic Birthday Post – Ashley

You guys – it’s Spring. I always say this time of year (March to the beginning of May) is like another Christmas season. There are sooo many birthdays and then throw in Mother’s Day to end the whole shabang. So I’m here to finally talk about my little birthday that occurred last week…and do some rambling….hope you’re all in on this one.  😉

Ok, so… let’s talk about 32. My birthday was last week. Last Tuesday – at 10pm I officially turned thirty-two years old. Honestly, I haven’t even given the number much thought. Yeah, I definitely feel like I’ve reached the point where I wouldn’t mind being able to stop time for a little while. You know – stay young longer. I’ve noticed differences in my body and mindset due to aging. Generally though – I’m at peace with my age. So, why am I here blabbing on and one about it? Well I did want to take some time to reflect. Think about where I’ve been … and where I want to be. I’ve always been the type of person that lived more in the future. I always look forward to where I’m going, what type of person I’ll be in ‘x’ amount of months or years… And overall, I’m really happy with where I am now. In this 32 year old life of mine. 😉

I made the comment the other day that I really wish I knew as much about taking care of my body and had the confidence in myself that I do now when I was younger. I am and always have been a super quiet and shy person. I think I’ve mentioned before how I’m socially awkward…not just in person. Ask Rhonda. It even takes a lot for me to interact virtually…. BUT I’ve come such a long way. My highschool and twenty something self didn’t think much of herself much less take any extra time to take care of her mind and body.

Weight was always an issue that I struggled with. The size of my body was something that always made me feel inferior, not attractive, not worth getting to know. I think it is so great now that there are plus sized super models or just plus sized celebrities and public figures who are letting it be known that size does not determine beauty of self worth. I try to flood my social media timelines with women like this. Women who are larger than average, and who are so so confident in themselves. I try to make a conscious effort to compliment my children – not just on their physical appearance. I try to say things like “ Oh my god…you are sooooo cute… and such a sweet baby.” I encourage my son to interact with other children. When he approaches other kids at the park and they don’t want to play with him. Of course, he comes running back to me. I tell him, “That’s ok. Find someone else to play with.” I try to teach him and demonstrate to him that rejection stings but we can move on from that. I want my daughter to be confident in her body and not afraid to wear whatever she wants. I want my son to be confident in his body and to not be afraid to wear whatever the hell he wants. I don’t want them to doubt themselves. I don’t want them to be afraid to make new friends or approach new people – because they worry about the reaction they will receive.  Because I lived that way for so long. I still struggle with that. I’m working on it. And I’ll keep working on it. 😉

Over the past 3 years I’ve made major changes in the way I eat and think about food. I lost a ton of weight….gained some back during and after being pregnant with Sophie…and am now back – less those extra pounds. Rhonda introduced me to the NSNG (No Sugar No Grains) Lifestyle that was coined, preached, and demonstrated by Vinnie Tortorich. Eating clean. Cutting out the majority of the sugar and grains in my diet. Those things have made me a physically and mentally healthier person. I know that it has made me a better mom. When you cut the crap out from  your diet, you don’t have to worry so much about the amount that you eat. You don’t have to restrict yourself to teeny tiny meals in the hopes of losing a few pounds. AND you don’t just lose weight. You gain healthier hair, nails, skin, mental clarity, energy, and on and on and on. Something else really important that I gained? Confidence in myself. Confidence in my body. Confidence that does not hinge on someone else’s opinion of me. Confidence that is due to my new opinion of myself.

I can look back … ten … or even fifteen years ago – and where I am now? That’s not where I thought I’d be. But you know, I’m ok with that. I had this disillusioned idea of what I thought life should look like at 32. And for a long time – those aspirations and goals that I set when I was a teenager – the fact that I hadn’t gotten to or reached those goals used to really haunt me. It used to make me feel … like I hadn’t accomplished anything   at all. Which is complete crap. I’ve accomplished a lot. Because listen. It’s ok to change your path. It’s ok to quit something that no longer holds any meaning for you. It’s ok to change your mind. I am a better person now. I’m not perfect. I still have a lot of work to do. BUT I am thankful the place I am at. 🙂 For me, feeling accomplished is no longer about marking off big achievements or reaching momentous goals. It’s not about having a list of things that I can say “LOOK at all the things I’ve checked off!!”. For me I try to feel accomplished in my every day. I look to my future with anticipation and excitement for things to come; however, I relish the here and now. I focus on the people in my life. I think about what can I do in the next few minutes to make something happen. I want to “Be here, now.” I don’t want to look back and think…. I wish I would have enjoyed that moment more…while it was happening.

I think 32 is going to be great. I don’t wake up with any dread of what I may face that day. My family is healthy and happy…and so am I. I really like my daytime job, and I am so happy to have this little blog space that I get to share with my best friend. I am so grateful that each of you come by to check in on us…see what we have to say. 🙂 I’m excited for our future, but I’m loving this. This right here. This moment. :):)