Thursday, November 19, 2015

Day 4, Grilled Chili Lime Pork

Day 4.  I talked all about how its going in my other stuffed chicken post.  Just really proud of myself for grilling this thing so deliciously.  I could have left it on a minute longer, but it was so juicy with a charred delicious outside.  I made some green beans which I thought were out of this world but Steve didn't love them.  Also I made super plain mashed potatoes (basically I just boiled them seasoned with some garlic powder and black pepper). 

Grilled Chili Lime Pork
  • 2 lb pork tenderloin or pork loin roast
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice (I just used the juice from a whole lime)
  • 1 tbsp Braggs Liquid Aminos  (soy sauce could be used to just wanted to keep the sodium low)
  • 3 cloves of garlic minced
  • 1 tbsp of chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  1.   Drop pork in a gallon sized zip lock.  Throw all the ingredients in smoosh it all around.  Marinate for a few hours I did about 3 hours.  Take out about 1/2 hour before grilling.
  2. Preheat grill to 500 degrees, original recipe stated 550 but my grill wouldn't get past 500 degrees so 500 it was.  
  3. Throw pork on the grill for 5 minutes, flip grill for 5 more.  Turn heat down to med - high (truthfully I don't know if my temp varied all that much) Then go back to the first side for 6ish minutes then the second side for another 6 minutes.   I like my pork to be about
    165 degrees.  Let rest for about 5 minutes slice and serve.  Portion in a red container.  1R
My green beans I boiled for 6 minutes then drained them.  I tossed them with 1 orange container of the creamy herb dressing from day 1.  And a blue container of feta cheese.  I LOVED them, but I also love any time its meal time now.  Steve thought they were a little two acidic.  I would have licked his plate and mine.  I threw them back in the pot tossed them with the dressing and the cheese and served.  So good.  Container value is 1G, 1/2B, 1/2O

21 day Fix Day 2 Stuffed Chicken, Asparagus, and Roasted Potatoes

So currently I'm on Day 4 of 21.  I haven't quite hit the I feel like a million bucks phase yet but mostly for one reason, my muscles are sore because boy are they working like they haven't in years.  I have not been this sore since I was 18-19 in UMASS Preseason Cheer Camp.  I remember not being able to lower myself onto the toilet because my quads were so sore, well that is were I'm at right now.   Steve is finding great humor in watching me get on and off the couch, watching me try to bend down to the floor and oh walking down stairs is hysterical hahaha, but you know what its day four and maybe slightly improved!!!!  Slightly!  Despite my EXTREME soreness I have pressed on and done all my workouts and stuck to the diet 100%.  I have not cheated not even 1 bite.  I was tempted so much to snack on Jax Day 1, Cheeze Its Day 2, and fish stick Day 3(which are one of my favorite things I always make a few extra and chomp them down before dinner or finish Jackson's plate).  I remembered why I started this journey and told myself no!  Because in the end if I don't see the results I want I know that I have given 110% percent.   I'm really proud of myself, even when I lost the weight after Jackson (30 lbs below my pre pregnancy weight) I still cheated and ate foods filled with god knows what.  Don't get me wrong I'm sure after the 21 days I will add in some processed foods but it feels good knowing exactly what I'm putting in my body. 
This morning I am feeling more positive, maybe its because I read some positive affirmations this morning, maybe its because my body is happy with me, maybe its because I just weight myself and I'm down 3 lbs already in 4 days.  Whatever it is I'm feeling like a good happy mom today and all at 6 a.m. (for those of you who know me I HATE THE MORNING).   
Ok so anyways back to Feeding the Fords.  Steve is always happy when I go on a "diet" because he reaps the benefits of my healthy eating and shopping.  Steve is a salt guy.  I'm really trying to completely cut out salt, some of the recipies have some slight salt in the ingredients but no added salt.  I'm totally ok with no salt I never used to cook with any.  Just in the last year (since I turned into a blimp with pregnancy #2).    I feel like if you season your food well enough with other tastes it doesn't need any salt, I know professional chefs would disagree for sure, but I'm ok with that If I ever do get on Chopped I will surly use salt to avoid the chopping block haha.  Steve sits usually with his salt shaker and I sit with the pepper shaker.  I was totally shocked this meal was sort of the first no salt meal (the chili you cant really tell its very low sodium because of all the flavor), I put the salt on the table and then when he said down and started eating pushed it his way.  He said "this meal doesn't even need salt, I could eat 10 of these chickens they re so good"  I love when he loves my cooking, but even more I love when he loves my healthy cooking!!!!

Stuffed Chicken w/ Red Pepper, Goat Cheese, and Spinach  

This recipe made two servings 21 day container equivalent 1 breast = 1R, 1/2B, 1/2G
  •  2 chicken breasts pounded as thin as you can get them
  • 1 blue container of goat cheese (1/4 cup)
  • baby spinach (1/2 green container 3/4 cup ish)
  • red peppers I used about a 1/2 pepper (another 1/2 green container) sliced in long thin slices I think I got about 10 slices
  • black pepper, garlic powder, onion powder, and paprika
  1.  Preheat oven to 425 degrees.   Prepare a cookie sheet with a cooling rack (I don't ever use my cooling racks to cool food I use them to bake food on, I place it inside a cookie sheet so the food sort of sits up in the air over the cookie sheet, I think it helps stuff cook better).
  2. Lay both chicken breasts out on a flat surface, I put some plastic wrap on the counter then laid them out.  I put a 1/2 of a blue container so 1/2 of a 1/4 of a cup of goat cheese smeared across the chicken.  I then just through a 1/4 of the red peppers in each on top of the goat cheese.  I then grabbed the baby spinach throw that on top of the peppers.
  3. Gently roll up the chicken breast and place seam side down on the cooling rack or baking sheet.  Season heavily with the spices above.
  4. Bake for about 25-30 minutes or until internal temp is 165 degrees.  Enjoy!! 

 Roasted Potatoes and Asparagus 1Y 1G
Not that exciting I just cut them up small sprayed them with some olive oil cooking spray then seasoned with pepper, garlic powder, and onion powder.   I roasted these on 425 degrees for about 40 minutes.

I cooked the asparagus for ten minutes flipping half way in between.  Also used some olive oil spray and pepper and garlic powder, I accidentally put the salt cover on the pepper shaker and so I put way to much pepper on the asparagus.  It was even to peppery for me, which has never happened!!

Monday, November 16, 2015

21 day fix day 1

So after gaining 65 pounds with my second pregnancy I've been feeling awful about myself and my overall health.  I have lost 43ish pounds with out doing anything, literally anything.  I eat awful submerge myself in a canister of cheese balls, eat handisnacks that my son doesn't eat, order whatever I want at restaurants, cook with whatever ingredients taste good.  It's awful the way I've been eating and I know that for my health and for what I'd like to achieve for my body this is not going to be a successful road.  I refuse to have a mom body for the soul reason I do not feel good in a body like that.....I dont want to wear baggy clothes because I'm ashamed of my body.  I also want to feel refreshed and energized and like health and fitness are a part of my life.
A friend of mine posted on Facebook some before and after photos of her after doing a program called 21 day fix.  Basically for those that don't know it takes 21 days to form a habit.  Its a clean eating and exercise program that has changed peoples lives.  It's already made me realize how terrible I eat.  There is no processed food in this diet and focus is on portion control.  The meal prep is essential to success on this plan.  Along with frequent small meals I've added a daily protein shake.   The amount of nutrients in these shakes is literally unbelievable plus tons of probiotics and antioxidants.  Along the way I'll be sharing my journey and recipes for clean eating and shakes.

I have yet to do my first work out because I am up pumping before the kiddos get up.  First one is Total Cardio Fix.  I have worked out about 6 times since I had the baby which is embarrassing but the truth.  I have t stop making excuses and add fitness to my life.  I do enjoy exercise while and after I'm doing it, its the getting me ready to actually do it that is very difficult.  I'm lucky enough to start this journey with an amazing group of people who will be there every step of the way.....hopefully this will hold me accountable.
--- update...just completed my work out.  Wow.  I'm out of shape.  That just kicked my butt, although I don't think the point of it is for it to be easy.  I also just ate my plain Greek yogurt with fresh strawberries....let me just say I do not love plain Greek yogurt, in fact I don't love yogurt, however for this week it's whats on the meal plan so I will be eating it!  

Day 1 foods:  I will be having for snacks baby carrots, a Greek plain non fat yogurt with a bunch of fresh strawberries, and an apple with some peanut butter.  For meals I have my shake, a delicious salad with grilled chicken and homemade Dijon vinaigrette dressing with some goat cheese, and for dinner homemade chili and brown rice with a small side of cheese.  I'm going to maximize the food I've purchased and use a lot of the larger portion dinners for lunch the next day so you will see this chili again tomorrow and not in a bad way!!!  

The containers you see I ordered off of Amazon to help make lunches on the go easier and so I can just grab a tray out of the fridge and eat it no worrying about over eating or having to measure when i'm starving.

Shake De Jour
  • 1 scoop of Vanilla Shakeology dissolved in 6 oz of warm black coffee
  • 1 tsp vanilla extract
  • splash of almond milk
  • 4 oz ice
  1.   After you've thoroughly shaken the powder with the coffee to get most of the grittiness away dump in blender with everything else blend till smooth and enjoy. 
Container Value: 1 Red 1/8 yellow

Dijon Vinaigrette
  • 3tbsp of red wine vinegar (you could also use balsamic which I might next time)
  • 6 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice
  • 1 tsp pepper
  • 2 cloves of garlic minced (so I cut into my garlic and it was sprouted in the middle and I did not like the taste so I used garlic powder see comment on pepper I kept adding more of this too until it tasted right)
  • fresh or dried parsley about a tsp
  • black pepper 1 tsp (So I dumped in what the recipe said and then I stuck my finger in and tasted it and it was so bitter and not seasoned enough for me that I'd eat it so I kept dumping in more and more pepper)
  1. Whisk vigorously together vinegar, mustard, lemon juice, and spices.  
  2.  Slowly add the oil whisking briskly while adding or use an immersion blender while adding to combine.  Store in fridge.  I served this over a baby spinach salad with seasoned grilled chicken and goat cheese.
Container Value: 1 orange. 

 Grilled Seasoned Chicken

I just took one thin organic chicken breast and seasoned it heavily with black pepper, garlic powder, paprika, a little cumin, and some onion powder.  I grilled till internal temp 160 degrees.  Cut up measured in a red container and placed it in my lunch container.  

Container Value: 1 red , 1 green w/ spinach, 1/2 blue with goat cheese

21 Day Fix Chili

This recipe I found online but hanged just slightly, for the most part followed the directions just adjusted the spices a little bit. I bought low or no sodium added beans and tomatoes.  States it makes 6 servings but they would be HUGE SERVINGS so I just filled a red container and used that amount.  Seems like plenty of food.

  •     1 lb lean ground turkey browned (I used lean ground beef b/c I already had a bunch in the freezer I got last week and froze for later, you could also use ground chicken I guess)
  •     1/2 chopped onion
  •     1 green pepper chopped
  •     1 can of diced tomatoes low sodium or fresh chopped
  •     1 lg can of low sodium crushed tomatoes
  •     1 can chili beans rinsed and drained
  •     1 can of black beans rinsed and drained
  •     1 can of light kidney beans drained and rinsed (I used dark kidney beans because they had one that was no salt added so I figured I'd rather that one)
  •     1/2 cup of frozen sweet corn
  •     1 can of pureed pumpkin
  •     1 tsp minced garlic (I will probably put more than this) I used powdered garlic and I used about a tbsp to be honest
  •     1 tbsp of black pepper
  •     1 tbsp of chili powder
  •     1 tsp cumin
  1. Brown meat until no longer pink.  Throw all ingredients in crock-pot
    on low for 4-6 hours.  Serve with 1/2 a blue container of reduced fat tex mex shredded cheese.  If you need sour cream use fat free Greek yogurt.  I'm going to serve over a yellow container of brown rice and top of w/ chopped green onions (free).  Enjoy!!
Container Value:  1 red, 1 yellow, 1 green, 1/2 blue container

Monday, September 21, 2015

Steak Stir Fry w/ Roasted Veggies

I left it up to Steve what was for dinner tonight and he actually picked what I wanted.  He always says he doesn't like stir fry, but I love it!  I got some thin sliced steak from the store and just sort of getting sick of plain grilled steak or steak and salad so I got a ton of fresh veggies and decided I was going to sneak a stir fry into the menu whether Steve liked it or not.  I knew all the ingredients I wanted to put into my stir fry because I had them all just lying around in the fridge.  I make this insane (well Steve and I think so) steak marinade with soy sauce and honey and all this yummy stuff and so I sort of wanted to mimic that in my stir fry.  Just so happens I watched a Chew on demand today and Clinton Kelly made this sizzling steak dish.  All of the ingredients I planned to use were in his recipe!!  Only one I used of his that was not in mine, butter.  Yum!  As usual I did not measure anything and was a bit nervous about how this was going to come out.  It was amazing.  I finished my plate in five minutes, well first off because I was holding the baby and he was screaming and second because it was so good!  Steve ate it as left overs and enjoyed it as well.  I served it over some quick cook Jasmine rice.  Again all the measurements are a guess I literally just throw stuff sorry but I love cooking vs baking for that reason no need for a measuring cup, although I know it makes it hard to follow.

Steak Stir Fry w/ Roasted Veggies

  • A pkg of steak, this package was like two thin sliced london broils, you could use flank steak would be super yummy cut into strips
  • 1 cup of soy sauce (I always buy low sodium)
  • 4 tbsp of Asian fish sauce (ish again I do not measure)
  • 3/4 brown sugar
  • 1 tbsp garlic powder
  • a bunch of pepper not sure how much just shook a bunch into the marinade
  • 1/2 a red pepper cut into strips
  • 4 tbsp canola oil (I did not measure this just drizzled around the pan four times)
  • 1/2 an orange pepper cut into strips
  • 1/2 a yellow pepper cut into strips
  • 1 zucchini chopped into bite sized pieces
  • 1 purple onion chopped up
  • 1 pkg of sliced baby bella mushrooms
  • 2 small heads of broccoli cut off the stems
  • 4 tbsp olive oil (again didnt measure just drizzled so maybe less)
  • salt and extra garlic powder for seasoning veggies
  • 2 tbsp of honey
  • 3 tbsp butter
  • quick quick Jasmine rice (Mine were minute rice single serve portions I got for free with coupons, so I just cooked those at the end according to the package instructions)
  1.  Whisk together soy sauce, fish sauce, measured garlic powder, pepper, and sugar.  Put chopped up steak in a Ziploc bag and marinate with about half or just under half of the marinade.  Marinate while you prepare your veggies and it will turn out to be about 30-45 minutes.  You can marinate as long as you want its just all the time I had.
  2. Preheat oven to 450 degrees.  Line a cookie sheet w/ foil.  Throw on all the veggies except the mushrooms.  Drizzle some olive oil generously all over veggies and season them well with salt, pepper, and garlic powder.  Roast in oven for 10 minutes, flip then roast for another 10 minutes till they start to get golden brown/charred.  Remove from oven and set aside.
  3. Heat Canola oil (I used my dutch oven) on med to high closer to high heat.  You want the oil super hot.  
  4. Dump in fast and careful and run, literally run after you dump in the steak and the marinade.  Brown for two minutes on the first side and then flip to the other side (just stir it around you dont have to make sure both sides are getting equal oppurtunity.  Cook for another minute.
  5. Dump in mushrooms and whisk the rest of the marinade and then dump in

    .  Bring to a simmer. 
  6. Dump in all the roasted veggies and add the butter and honey.
  7. Simmer until butter is melted and stir frequently.  Serve over rice. Yum Yum Yum. 

Pizza Dip w/ Parmesan Garlic Biscuit Bites and Garlic Crostini

So before I get onto this post, blogging is about the reader being inside my head and my thoughts right?  Knowing my thoughts feeling like you can relate to my posts.  So just wanted to let everyone in on a little secret I do each time I blog.  I've been told by many I can be annoying.  I do all these weird things that I find hysterical and don't usually share b/c they are annoying.  One of these I shared with Steve and I just got the "you are a weirdo eye roll."  Every time I sit down to blog I sing a rendition of "Let's Give them Something To Talk About" either out loud if I'm alone or in my head over and over if people are around "Let's give 'em something to blog about...Let's give 'em something to blog about, how about foooood fooood foood." hahahahahaha I'm laughing just admitting this.

Sunday funday more like Sunday fatday!!  I love the fall for this very reason.  As most of you know I don't like them for the football at all (in fact I was a cheerleader for a long time and have seen my fair share of football games and yet I still don't get it).  Anyways I do get 2/3 of the point of Sundays.  Beer/cocktails and food.  For me the other 1/3 I can tolerate if the other two are there and in full force! 
I find that on these occasions we end up making the same old appetizers.  Don't get me wrong there is NOTHING wrong with the standard football apps however this weekend I really felt like trying out something new. 
I got the idea of this app from my good friend Sheila.  She makes a pizza dip very similar.  She did tell me the recipe once I attempted it, it was good but honestly I couldnt remember what she told me so I just made up what I thought I remembered her saying (so what she told me after a few glasses of wine and a slimming body wrap party, how is one supposed to remeber something after that!)  It was good but not a home run so I've never made it again.  I think I just did it wrong.
I had some mini pepperoni's in the fridge so I decided to search for a recipe on pinterest.  I found several that looked interesting and then decided I'd take all their ideas and my own and make one that was suitable to "feed the Fords". 
So Steve actually cooked this under my instruction (as I pumped milk for William I shouted instructions to him).  He did a wonderful job and it was so amazingly delicious and a touchdown in my eyes (like that football reference, just about the only thing I know about football).  By the way, we were so hungry and it looked so good not only did I not wait for it to cool but also forgot to take a picture!  Next time I make this I shall take a photo and post it if I can keep myself away from it for a minute!!  Make the crostini a day or hours before (or last minute like we did with 10 minutes before you run out the door)

Pizza Dip w/  Parmesan Garlic Biscuit Bites

  • 1 bar of cream cheese softened
  • 1/2 jar of Pizza Sauce
  • fresh grated Parmesan cheese (did not measure this)
  • 1 can of refrigerated jumbo flaky biscuits, chop of up the biscuits and roll them into small balls.
  • 1 package of mini pepperoni
  • shredded cheese pizza blend (typically I would have just used mozzarella but I saw this pizza blend and gave it a shot)
  • oregano, basil, salt, pepper, and garlic powder (didn't measure any of these either)
  1. Preheat oven to 350 degrees.  Smear cream cheese on the bottom of a small casserole dish, you could also use a pie plate I just didn't know how deep this dip would be so I used a big corning ware.  Season the top of the cream cheese smear with salt, pepper, garlic powder, oregano, and basil.  Use a hefty sprinkly covering of Parmesan cheese over the cream cheese.
  2. Smear the 1/2 or a little over a half of pizza sauce next over the cream cheese.  Cover with a hefty layering of shredded pizza cheese.  
  3. Take the little biscuit balls and lightly press them into the sides of the dip all the way around the outside of the dish.  
  4. Make a layer of mini pepperoni on top of the mozzarella.  Season all over the top including on the biscuits with the salt, pepper, garlic, oregano, and basil.  Now over the whole thing including biscuits more Parmesan cheese.
  5. Bake in oven for about 20 minutes or so, to be honest we didn't time this.  We just baked it until biscuits were fluffy and everything was golden brown and bubbling.  Enjoy either by taking out a biscuit and dipping that sucker or one of the below crunchy garlic crostini.
Garlic Crostini
  • loaf of french bread doesn't need to be fresh can be a little stale sliced up very very thin as thing as you can get it.  
  • olive oil cooking spray (or you can use real olive oil but we were in a super rush so we just sprayed them.  Last time I heavily seasoned a shallow dish filled with olive oil and heavily seasoned with the below and dipped them all in it both sides it was just very time consuming and we had a 1/2 hour to do all this stuff.
  • salt, pepper, garlic powder and Parmesan cheese (I have to admit for the crostini I did not use fresh I used Kraft as we call it "shaker" cheese) 
  1.  Place crostinis on a foil lined baking sheet.  Spray tops with olive oil and heavily season with all of the above.
  2. Bake in a 350 degree oven until just golden brown maybe about 15 minutes.  
  3. Flip 'em all over re-oil and re-season throw 'em back in for another 10-15 mins till lightly golden brown and then remove let cool and eat!   You could also use store bought or home made pita chips with this dip delicious!!   

Friday, September 18, 2015

Greek Chicken and Zoodles

So about a month back we were over Steve's brother's house for dinner with their fam.  Its like the good old times when we used to live there organized and fun chaos.  All of us scrambling to get the kids fed so us adults can sit and have adult conversation while enjoying a meal.  This particular night my sister in law, Meghan, was in charge of the meal.  Which is usually great because it means shes making American Chop Suey or Mac and Cheese both of which rate at the top of my list.  This day she knocked it out of the park with an amazingly fresh dish.  I over stuffed myself that night because I could not stop.  Steve and I made the same dish about two weeks ago and again I over stuffed myself!  Last night we had my amazing chicken parm and Mama Ford's sauce (we did have meatballs too but we ate them last week), so I didn't want to have pasta two nights in a row.  Ok let me clarify, I want pasta seven days in a row but with 28 lbs to lose from my almost 65 lb weight gain with William I thought maybe pasta two days in a row wasn't the best idea.
So for a little more background on the story when I was sleep deprived (oh wait I still am) a few months ago I had this streak of buying things online/on eBay and not realizing I ordered them in the middle of the night.  Recently I also realized I signed up for a race that there's no way I can run while I was also sleep deprived.  Anyways I randomly bought a vegetable spiralizer online and have yet to use it in months.  I decided we'd have this dish with "zoodles" instead of regular pasta.  I can not take credit for this recipe, I added one extra thing and substituted delicious regular pasta for zucchini noodles.

Enough of my babbling, it was delicious.  You can make it with regular pasta if you want.  I also dont really measure anything in this dish (or any dish) so sorry for the estimates.

Greek Chicken and Zoodles 
  • 4 or 5 chicken tenderloins (just happen to be the kind of chicken I had you could literally use any cut of chicken or shrimp would be yummy too.
  • salt, pepper, garlic powder for seasonsing (didn't measure any of these)
  • 2 red peppers sliced
  • 1 bag of baby spinach
  • 1 red onion (I used half b/c I need the other half for a recipe tomorrow so I just used half)
  • some olive oil (maybe five tbsp ish????)
  • cooking spray 
  • 1/2 pint of cherry tomatoes quartered (I'd normally do a whole pint but Steve doesn't like tomatoes so I just did half knowing he'd pick 'em all out and I'd get to eat them)
  • 3 zucchini sprialized 
  • feta cheese
  • Yasou Greek Salad Dressing  
  1. Preheat grill to 400ish.  Mine was probably a little higher at one point and a little lower at other points.  Anyways just turn the grill on.
  2. Take the red pepper and purple onion and put them in an open foil packet sprayed with cooking spray ( I just make like a tray out of the foil I like them to be open I feel like closed foil packets just steam stuff and I like them to have that grilled taste).  Season with salt pepper and garlic powder.  Throw about tbsp of olive oil on top and throw on the grill.  I left these on the whole time until I was ready to throw it all together.  I don't like 'em slimy but I do like when they get that grilled taste.  Cook them as much as you want then remove the foil packet and set aside till the end.
  3. Season chicken heavily on both sides with salt pepper and garlic powder.   Grill until cooked through then slice it up and set aside.
  4. Take your cast iron skillet out to the grill (you could do this on the stove top too but this particular day I didn't want to use the stove).  Throw in your zoodles and another tbsp or two of olive oil.  Season again with salt, pepper, and garlic powder.  Close the grill for a few minutes until oil is sizzling (don't over cook the zoodles or they will be soggy). 
  5. Throw in the red pepper and onion mixture and the chicken and tomatoes.  Saute for a minute or two until heated through then dump in half the bag of spinach.  Shut the grill for a minute or so and let the heat get up so you can wilt it.  Then dump the rest in.  
  6. Dump in like half the bottle of Greek dressing.   Seriously this is an easy dish.  Just dump it in (I have to say the zoodles were wetter than the regular pasta so a lot of the dressing ended up on the bottom of the pan which is why I was glad I well seasoned everything.  But I serve the dressing on the table.
  7. Sprinkle with a hefty portion of feta and stir it in.  The feta gets creamy and so amazing.  Enjoy.


Monday, August 17, 2015

Oh Oats!!

This really isn't a super exciting post, I feel like chatting, but to tired to talk after a long busy weekend at work.  So figured a blog post would get out my thoughts running around up there. 
So for those of you who know me well know we have a new 4 month old munchkin at home, William.  After having troubles breast feeding with out getting into to many details I was looking for a way to increase my milk supply.   For you Momma's out there you know oatmeal is one of the best ways!  I never worried about this with Jack.
I don't really like oatmeal but I pretend I do in the winter.  I'm a packet gal straight up fake sweetener not good for you packet of apple pie or apple and cinnamon flavored oatmeal.  I figured I'd try to be healthy and go for steel cut oats and make them myself (which literally had no idea how to do) and get creative with toppings thinking it would be delicious.
So I embarked on this adventure Saturday morning before work.  I got my steel cut oats out and folowed the package instructions to cook.  Dash of salt 1/3 cup oats and 1 cup of water boiled 'em for five minutes.  While that was cooking I cut up a delish mac apple sauteed that with a tiny bit of brown sugar and cinnamon and then threw the two together....YUCK.  Steve can confirm that I gagged my way through the entire bowl.  It had like no flavor and was so thick and pasty.  Jack tried a bite and said that tastes like rice, but not good rice yucky sticky pasty crunchy uncooked rice.  I ate it fast and guzzled water after every bite.
Today I tried again.  This time I used 1/3 cup of oats, 1 1/2 cups of water, some honey, cinnamon and a delish mac apple.  I boiled the water, added the oats and turned down to medium.  To the oats I added a small squirt of honey and a decent amt of Cinnamon (I cant get enough of it, I love that stuff).  I then sauteed the apple all diced up to soften them.  I added the to the oats and cooked for another few minutes. 
You know what, it wasn't bad.  I didn't even gag once.
Oh oats what kind will I try next......