Archive by Author | Life With The Mcgavins

In My Next Thirty Years…

My only advice to you these days is live your life! Don’t fear failure, if you’ve never failed you’ve never lived.

I turned 31 a few weeks ago. I know, I had to let it sink in for a while myself. But like the song says “In my next thirty years I’m gonna have some fun…I’m gonna do it better in my next thirty years”!!!! My life is nothing like I planned it when I was younger. I’m not a teacher, I’m a nurse. I don’t have children, I have my Muffin. I haven’t been married all that long and I don’t live on a farm or have horses. Life never goes according to plan, at least not for anyone I’ve ever met! Don’t get me wrong I don’t think this is a bad thing. I’m a firm believer that everything happens for a reason and life is only what we make of the series of events we are dealt.

As I reflect back on my life this far many events stand out. I don’t mean life milestones like high school, university graduations, first love, first heart break, etc. of course like anyone I can recall those well. I’m talking about those life moments that at the time may not seemed like a big deal but 5, 10, 15, 20 years later sneak back into your brain and make you realize things. Moments like a kiss on the beach, a glance goodbye in an airport, a hand picked flower, or a few words mumbled in anger. Simple things, the way wine tasted on the patio in the middle of summer. The sting of regret, the overwhelming clarity of realization. All of these things band together to form who I am today. Who I am today is not who I was a week ago, a year ago, 10 years ago. I’ve realized that everyday lived is another chance to be better, to do better.

I’ve had to make some major life choices recently. I had to face things I didn’t expect to face. I had to make choices regarding my health, love, feelings, etc. The one thing I took away from all of these events was that in actuality things in life are going to happen and sometimes you have no control over them. What you do have control over is your reactions and where you go once the event happens.

I’ve decided to just try to be better. Everyday just try to be a better person, make better choices and to enjoy life.

Be Better

May13

Dear everyone,

Someone’s value and self worth does not go down because their pant size has gone up nor does their worth go up as their pant size goes down.

I am seriously disgusted at how some adults expect their children to learn to not bully others because of body type yet grown ass women think its okay for them to snicker because not everyone is a size 2.. Be better ladies!

That girl at the gym my not be tiny and yes she out weighs you. She out weighs you as a better person! She can change her appearance but your ugly comes from the inside!!

Dear Girl at the gym,
You are beautiful! You are beautiful the way you are. You will be beautiful if you change or stay the same. Don’t let those ladies discourage you. You are there because you love yourself or because you’re learning to love yourself! Either way don’t stop. Do it for you, not for the size tag in your yoga pants.

Sincerely,
The girl who’s been there and back again.

Homemade Banana Bread

Apr26

I always seem to have over ripe bananas because I only eat green bananas! So what’s a girl to do with all these yellow and over ripe bananas?!?!? Bake banana bread of course!

This recipe produces a dense, moist loaf with lots of banana flavor. Kevin likes it best when I add chocolate chips. It’s a versatile recipe and works well with other additions like nuts, coconut, dried fruit, etc. Today I will share with you the basic no fail chocolate chip banana bread recipe.

Ingredients
1/2 cup butter
1 cup of sugar
2 eggs 1 tsp vanilla 3 to 4 ripe bananas to equal one cup mashed

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Pinch salt
1 cup chocolate chips

Method
Cream together butter and sugar once creamed add in eggs one at a time. Add vanilla.

Once these ingredients are combine add in banana and combine again.

In a separate bowl combine dry ingredients. Once dry ingredients are mixed add to wet and mix.

Fold in chocolate chips, transfer to greased loaf pan and bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

I always like to have this banana bread slathered in peanut butter, however I can tell you from experience it makes delicious French toast!

Pumpkin Spice Muffins

Apr18

Want to bake the easiest muffins ever? Six ingredients, no mixer, extremely low fat, and delicious! These pumpkin spice muffins are moist and taste awesome. Here’s the secret….the base is a boxed spice cake mix! Don’t judge! I won’t tell if you don’t! These muffins come out of the oven tasting like they were baked right from scratch!

Ingredients
1 box Spice cake mix
1 can pumpkin purée
1/2 cup water
1/2 cup white chocolate chips
1/2 cup of raisins
1/2 cup chopped pecans

Method
Dump cake mix into a bowl, add pumpkin purée and water, mix well. Fold in chocolate chips, raisins, and pecans.

Divide evenly into 18 regular lined or sprayed muffin tins and bake for 18-20 minutes at 350 degrees until a toothpick inserted into the center of a muffin comes out clean.

These muffins are so quick and easy you will be amazed something so simple can taste do good.

Cilantro Lime Tilapia

Apr16

Happy Tuesday Blog Friends! My consumption of lime and cilantro is seriously out of hand! I think I’m edging dangerously close to the need for an intervention!!!

Earlier today I decided to make cilantro lime marinated tilapia for dinner and luckily I remembered to document the super easy process!!! (Blog fail/slack that Katie)

So with minimal time, effort and ingredients you can whip up a tasty healthy dinner and knock a fish serving off the must eat list for the week! I used Tilapia but this would also work on cod, halibut, salmon, etc.

Ingredients
1 cup cilantro leaves
Juice and zest from 2 large limes
1 garlic clove
Fresh jalapeño – base amount on how much kick you want your fish to have
1 tablespoon extra virgin olive oil
Fresh ground pepper and salt to taste
Fish of choice -This amount of marinade will work for 4 filets of fish as well.

Method
Place filets in a shallow baking dish and dust with salt and pepper. Zest limes directly over fish. Set aside.

In a mini food processor, Magic bullet or blender place cilantro, lime, jalapeño, olive oil and blend until combine.

Pour over fish and place in refrigerator to marinade for a few hours.

Bake covered in 350 degree oven for 20 minutes or until fish flakes easily with a fork.

I hope you enjoy this recipe, it’s fresh, easy, healthy and filling. Plus it’s a pretty color! I promise to lay off the cilantro lime inspired recipes.

Mini Apple Pies

Apr12

So as I no longer sleep past 7 am because my body hates me, I decided to make some mini pies!

This is a recipe I created and quite enjoy as is. Feel free to add more cinnamon or nutmeg to your liking. I keep the cinnamon content low as my Dad can’t have much cinnamon. I however love cinnamon but find the amount in the recipe while mild is still enough. Enjoy!

Ingredients

12 Tart shells

Filling
3 cups peeled and chopped apples
1/8 brown sugar
1/8 cup white sugar
1/8 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons lemon juice
Lemon zest
1 teaspoon vanilla

Crumble Topping

1/2 cup oats
1/2 brown sugar
1/4 flour
1/4 butter
1/4 teaspoon cinnamon
Pinch of nutmeg

Glaze (optional)
1/2 icing sugar
1-2 tablespoons freshly squeezed lemon juice

Method
Place frozen tart shells on a cookie sheet and set aside to defrost.

Peel and chop apples into small cubes mix medium bowl with remaining filling ingredients and set aside.

Note: I use vanilla sugar instead of plain white sugar and fresh ground cinnamon and nutmeg. These are options but not necessary .

Mix all ingredients for crumble topping together until mixture resembles course breadcrumbs.

I use my hands for this as I find working the butter with my fingers yields the best results.

Divide apple mixture equally among the 12 tart shells. Do not over fill the tarts.

Divide crumb mixture equally among
the tarts to top them.

Place in preheated 375 degree oven on the middle rack and bake for 25 minutes.

At 25 minute mark place on lowest rack and bake for another 5 minutes

Pies are done when topping and tart shells are nicely browned and apples are soft!

Hello Blog!

Apr9

Never fear I still love you! I just had a busy weekend that sort of got away from me time wise! I will post very soon I promise! Until then I will leave you with a Muffin and random food fix 😉

The Cowboy Burger

Mar29

So the weather has been spectacular and it got Kevin and I thinking about making some burgers on the barbecue. So last night when we went grocery shopping we made sure to pick up all the ingredients!

I got to thinking a stuffed burger was what I wanted so I went to work and came up with these honking burgers! They are stuffed with all sorts of good stuff but the key is the cheese and the bacon!

Like with the Turkey burgers I posted I suggest making these burgers in advance and letting them sit covered in the fridge so the flavors can really come together.

Ingredients
1 pound lean ground beef
1/3 cup finely chopped onion
1/3 cup finely chopped pepper
1 egg
1/2 cup real bacon bits
1 cup cubed jalapeño jack cheese
1/4 cup barbecue sauce
1/3 cup oats
1/4 cup crushed nacho chips
1/4 cup crispy onions
4 cloves garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt free seasoning
Pepper to taste

Method
Combine all ingredients in a large bowl and combine well. Form into patties and cover then refrigerate.

Cooking
I would imagine these could be pan fried but barbecued is best! I started them on foil liberally sprayed with cooking spray and then transfer to grill for the last five minutes of cooking. Be sure to cook to a safe internal temperature.

I served these burgers with maple bacon, havarti cheese, hot peppers, mini pickles and sautéed onions and mushrooms!!!

Ummmm delicious!!!!

Spinach Salad With Warm Bacon Dressing!

Mar25

So I survived my first shift back at work. I feel mostly better but still have a bit of a cough. I am however extremely cranky! Never a good thing!

Anyways tonight I made spinach salads for dinner at work, complete with homemade warm bacon rosemary dressing. I am not going to lie to any of you and say this salad is healthy! It isn’t! The main ingredient is bacon (fat)! Proceed with cation! While it may be high on the fat scale it is even higher on the delicious scale! It is a super quick meal to throw together and yet impressive enough to serve at a dinner party. It can be served with chicken breast as a meal or as a simple side salad.

Ingredients
-For two good size dinner salads-
4 to 6 cups baby spinach
2 hard boiled eggs (cooled)
4 strips of bacon (reserve grease)
4-6 mushrooms sliced
1/4 cup finely chopped red onion
1/4 cup vinegar
1/4 cup brown sugar
Sprig of thyme
Sprig of rosemary

Method
Pan fry bacon to desired crispness. Meanwhile assemble spinach, dliced mushrooms, onion on plate or bowl. Remove bacon from pan and chop, add half to each salad. Add one sliced egg to each salad.

To make dressing leave about 1/8 of a cup of the bacon grease in the frying pan and add in chopped rosemary, thyme, brown sugar and vinegar. Whisk all ingredients together over medium heat. Cook long enough to allow mixture to come together and heat through.

That’s it! It’s as simple as that! Drizzle warm dressing over salad and serve.

Sometimes if I’m feeing adventurous i’ll add some smoked Gouda or mozzarella cheese into the mix. If I’m feeling especially ambitious I will lightly sauté the mushrooms and onions before adding them to the salad.

Homemade Strawberry Jam

Mar23

Every Summer when the strawberries are ready I go out to the farm and pick a few buckets full. Okay fine, I eat my weight in strawberries while picking a few buckets full, don’t judge me!!! The farm berries are fresh, juicy, sweet, and a perfect red color.

Upon bring my bounty home I always make sure to freeze a few bags for making out of season Strawberry jam! Well that out of season jam making adventure occurred yesterday because I had finally run out of the jars I made in the late Summer. The thing about homemade jam is the jars seem to disappear quickly once your friends and family learn of their presence in your pantry!

Making jam isn’t difficult as long as you do your prep work and work quickly once you start the process. There are many jam recipes out there but I always stick to the tried and true recipe that my Mom used growing up.

Ingredients
7 cups of White sugar
3 1/4 cups crushed Strawberries
1 package liquid Pectin
1/4 fresh Lemon juice
1/2 tsp butter

As you can see I like to prep everything before I start and that includes sanitizing my jam jars. This is as simple as boiling a large pot of water and letting the jars “cook” for three to five minutes. I leave them in the hot water bath until I’m ready to use them.

I repeat the hot water bath with the lids and rings, much later after the jam has a chance to set up and I’ve sealed the jars with wax.

On to the fun part!

Method
Combine strawberries, sugar, lemon juice and butter in a large pot and continue to stir over high heat until mixture reaches a hard boil. Once the mixture is boiling hard add your pectin while stirring and continue to let mixture boil hard for 60 to 90 seconds. Be sure to stir the entire time to avoid scorching the jam. Remove from heat

At this point you hopefully don’t have too much foam formed but if you do just skim it off. Once you’re done you can fill your jars. I use a funnel to fill my jars to avoid contaminating the rims of my jars. Fill your jars being sure to leave space for a wax seal.

Allow your jam a few hours to set up and then seal with melted food grade wax and apply lids!
Number of jars will depend On the size you decide to use. I get four medium size jars out of a batch.

Life With The McGavins

100% Not Sugar Coated