Missing The Keys

March 11, 2014

Some of my favorite family memories involve the Florida Keys. We have been taking trips there annually since I was young. Some of the most important life events have happened in the Keys. My sister and brother-in-law were engaged and later married there, my very best friend was also engaged there. Some of my favorite memories come from time spent in the Keys. The Keys stretch out from just South of Miami to the Southernmost Point in Key West. We tend to spend most of our time in the Upper Keys (Key Largo, Tavernier, Islamorada). We also love Key West and the Lower Keys when we have the opportunity to go further south. It is a whole different world once you cross the Overseas Highway and enter the Keys. Things are more laid back, the water is gorgeous, the fishing is awesome, and most of all the food is amazing. You would expect the seafood to be delicious as the waters surrounding the Keys are filled with sea life and most places do not disappoint.

One of our very favorite places to eat in Key Largo is The Fish House. You must go when you are there as it is one of those places where you will have a great “Keys Experience”. The fish is always fresh and local. You can order your fish of choice several different ways, but I always choose the“Matecumbe” preparation. It is a combination of tomatoes, onions capers, lemon and olive oil, poured on top of your fish of choice. It is magical. The menu says “often copied but never duplicated”. This is so true, but I still try to capture the flavors myself at home when I can.

While at the coast over the weekend we picked up some fresh Cobia. Cobia is very mild and when it is available we always try to pick some up. Since we had the fish component, I wanted to see if I could try to replicate the flavors of the “Matecumbe” sauce.

The Fish House’s version has capers and basil. Both of which I forgot to get while I was at the store. But I did have some green olives and spinach so I substituted that and it was really delicious. It is true though, although this version was pretty good, it is definitely not as good as the original. I guess that means we will just have to make a trip back down there soon.

Here are some of my favorite pictures of us in the Keys.

Us way before kids in Key West. What am I doing with my arm?

Little Man’s first trip to the Keys (approx 6 months)

This was the first trip for The Princess (approx 7 months)

Lobster!

Okay, enough of that here is the recipe.

Cobia "Matecumbe"

2014-03-12 13:40:12

One of our favorite fish dishes from one of our favorite places.

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Ingredients

5 tomatoes, diced
1/2 red onion, diced
2 shallots, diced
1/3 cup sliced green olives
1 cup fresh spinach, finely chopped
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
1 to 2 cobia (or any mild fish) fillets

Instructions

Combine tomato, onion, shallots, green olives, and spinach in a bowl.
Add olive oil, lemon juice, salt and pepper, stir.
Refrigerate for at least 1 hour.
Place oven rack 6 inches from top element.
Preheat broiler to 500 degrees.
Sprinkle each filet with salt and pepper and creole seasoning (I used Tony Chachare's).
Place under the broiler for approximately 4 minutes a side*. *This all depends on the size of the fillets, you will just need to keep an eye on them).
To serve, top each filet with 1/2-1 cup of the topping.

Notes

This topping can be used on just about anything. It is awesome on fish but just as good on chicken, steak, eggs (you get the idea). Enjoy!

Adapted from The Fish House "Fish Matecumbe Recipe"

Steph in Symmetry https://stephinsymmetry.com/

Weekend Things

March 10, 2014

This weekend was busy again. It was filled with family and fun, my two favorite things.

We went to my sister and brother-in-law’s house with my parents and some friends. The kids had a ball and so did the grown-ups. Talking, eating and just spending quality time together. The night ended with s’mores so you know it was awesome.

Sunday I woke up super-hungry and decided to make a yummy breakfast. We had leftover pork roast so I sautéed that with the last two eggs we had, mushrooms, onions and a chopped jalapeno. I put this over top of a corn tortilla that I fried in coconut oil. Topped it all with a little feta, a roasted tomato slice, half of an avocado and hot sauce. It hit the spot. I also liked that it cleaned out the refrigerator 😉

Lunch was a restaurant that has great New England style seafood. I had the fried shrimp with hush puppies. The portion was huge!!

As you can see, the hush puppies were popular.

I also managed to get our back porch all cleaned up. I am ready for dinners outside now that the sun will be out longer and the weather is absolutely beautiful.

Hope your weekend was great too.

Meal Planning

March 4, 2014

I have been trying really hard to keep with a meal plan every week for our weeknight dinners. It not only helps us stay on track health-wise but also budget-wise. I was making my list and grocery shopping on Sunday’s but it actually takes a good chunk of time and honestly I would rather spend a full free day hanging with my family, not pouring over the internet looking for recipes and spending an hour at the grocery store. So I have started planning and shopping on Monday and I will say it is working a lot better. That way I can shop solo which is always a little easier and a LOT quicker. I have this dry erase sticker that we keep on the fridge. That way everyone knows what the plan is. But mainly it is so I stay on track.

I am really really trying to get to a point where the whole family eats the same thing. While my daughter is pretty game for just about any food, my son is super-picky. I always say that for being the child of parents who will eat (or at least try) ANYTHING, we created the pickiest eater. He is definitely a “kid food” type. But I’ve found that the more he helps me cook, the more new things he is willing to try. I think being part of the process really interests him. So, for now we have two meal plans, one for us and one for the kids. But I hope to change that soon.

Here is what our plan looks like this week.

Monday

Us- Taco Salads. Ground beef sautéed with coconut oil, a strawberry onion (picked two up at a farm stand after we left the Strawberry Festival. These are so good), 2 zucchini and the following spices, chili powder, cumin, chipotle chili powder, onion powder, salt and pepper. Topped with mashed avocado, tomatoes and hot sauce. I added some cottage cheese to mine.

Kids- Chicken nuggets, 365 Organic Shells and Cheese, frozen corn, whole wheat King’s Hawaiian rolls, strawberries for the Princess and grapes for Little Man.

Tuesday

Eating out. Dinner with Little Man’s Tee Ball team

Wednesday

Us-Crockpot Pork Roast. I will normally put a 2lb roast in the crock pot with an onion, a couple cloves of garlic, chicken stock, onion powder, salt and pepper. I keep the seasonings pretty basic because we normally spread this out over two days. We will eat this with roasted veggies. I normally roast broccoli, brussels sprouts and sweet potatoes all at the same time.

Kids- Grilled Cheese on Whole Wheat King’s Hawaiian Rolls. Frozen corn and pineapple to go with.

Thursday

Us- This is a Tee Ball game night. Convenience is key so we aren’t tempted to just eat out after. Leftover pork will turn into carnitas bowls. I re-heat the pork and then eat over broccoli slaw (normally I would use brown rice but I’m really trying this week to stay away from rice at dinnertime) and top with all sorts of stuff. Salsa, avocado (more than likely leftover roasted veggies too), fat free greek yogurt (for me), tomatoes, cucumbers and lots of hot sauce.

Kids-Little Man will probably have a cheese stick and peanut butter and jelly sandwich before the game. The Princess will snack at the game and then when we get home they will have homemade pizzas on pita with strawberries/pineapple and broccoli “trees”.

Friday

This is the day we normally play it by ear. Little Man has golf lessons that last late so when we grab him he is normally starving. We may have leftovers or take out. Friday’s are always a toss-up and that is fine with me as long as we stuck to the plan for the beginning portion of the week for the most part 😉

I really want to try eat a little better during the week so I don’t feel so bad indulging in this on the weekend.

It is all about goals right?

What is your meal planning process? Any tips or tricks that work for you?

Kabocha Squash Recipe

March 4, 2014

I am a big fan of squash. Zucchini and I have been BFFs for a while now and we have started using Spaghetti Squash in place of pasta which is really tasty. So,when I found Kabocha Squash on sale at the new produce market I’ve been going to recently, I grabbed one. I have seen some really great pics on Instagram lately showcasing their yumminess, and I thought I would give it a try.

They are really sweet and delicious. I think I may have cooked mine a tad too long because they were kind of mushy, but I will just cut back on the time a little next time. While this isn’t much of a recipe, I thought I would share my adventure with you.

They are unassuming from the outside.

But inside they are so pretty.

The hardest part for me about squash is cutting them! You need a really sharp knife, elbow grease, leverage and patience. I cut mine in half first, scooped out the seeds and then cut into crescents.

I put about a tablespoon of coconut oil on a sheet pan and stuck it in the oven while it was preheating for about 3 minutes so it was easier to distribute over the pieces.

Then I tossed the squash in the oil, added salt and pepper.

I roasted them for 20 minutes at 425. As you can see they are a little mushy. 9 minutes on the first and then 5 on the second will work a little better.

I think 9 minutes on one side and then flipping them for about 5 minutes on the other side would work better. But they were still delicious. The skin was soft and I ate it too!

Here is the recipe (if you can even call it that) more of a method I guess.

Enjoy.

Roasted Kabocha Squash

2014-03-04 11:55:50

Serves 4

A super yummy side dish that is ridiculously easy.

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Ingredients

1 Kabocha Squash
1 tablespoon coconut oil
Salt and pepper

Instructions

Cut squash in half with a very sharp knife and scoop out the seeds with a spoon
Cut halves into crescent shapes
Preheat oven to 425 degrees
While oven is preheating put coconut oil on a sheet pan and stick in for about 3 minutes or just until the oil melts but isn't too hot to touch
Toss squash pieces in the oil and add salt and pepper
Roast 9 minutes on first side then turn over and cook an additional 5 minutes

Steph in Symmetry https://stephinsymmetry.com/

Breakfast Switch-Up

February 19, 2014

When it comes to breakfast, I tend to find something that works and stick to it. I think I spent a whole year eating overnight oats for breakfast Monday thru Friday. I have definitely been getting in that routine lately with smoothies. I’ve touted the benefits of throwing everything in the blender and being good to go. Another reason smoothies are good is that I usually eat breakfast while literally running out the door. This works great for convenience, but I must say sometimes I miss “eating” my breakfast during the week. I also noticed, that I tend to stay fuller longer when my breakfast consists of more than liquids.

So here are a few of my recent breakfast change-ups.

Overnight oats are showing a resurgence. I use the Basic version of this recipe. It is easy because it is just 1/3 cup of everything so I use one measuring cup and good to go. This one was in a Trader Joe’s Almond Butter jar. The almond butter was really hard at the bottom (I was having a hard time parting with it becauase we don’t have a Trader Joe’s here. So it may or may not have gotten extremely hard sitting in the fridge because I knew I wouldn’t be able to replace it anytime soon. #foodhoarder) but it did the trick. I added banana, strawberries and blueberries to the top. With iced coffee.

Overnight oats again. This time I topped with blueberries, half a banana, crumbled half of one of the oatmeal cookies I made the day before and almond butter. Again with the iced coffee.

Oatmeal made with almond milk, water and a mushed up banana. Topped with strawberries, blueberries, vanilla greek yogurt and almond butter.

This was just Chobani Vanilla yogurt topped with blueberries, bananas and Love Grown Foods Sweet Cranberry Pecan topped with almond butter and chia seeds. Iced coffee on the side.

Another overnight oats topped with strawberries, blueberries, half a banana, Love Grown Oats and this peanut butter. I have a slight addiction to this stuff. A Fresh Market JUST opened by us (we are so behind) and they were on special at the grand opening. So good, and I think I’m somewhat obsessed. I’m also late to this bandwagon but the Double Espresso flavor is soooo good! It is definitely a splurge considering I normally make my own iced coffee. But I am hooked.

So I am feeling like these breakfasts have made it a little easier to break out of my smoothie rut. Overnight oats are good too because a little prep the night before makes for a quick breakfast when I’m in a hurry (which is every day). As you can see I’m a fan of sweet breakfasts. If I’m going to consume sugar in the day I like to get it out of the way early-on. My workouts have been a little longer lately also, so I feel like the more substantial breakfasts are really helping.

What are your favorite go-to breakfasts?

Oatmeal Cookie Recipe

February 13, 2014

We like cookies a lot in our little world. My kids tend to like sugar cookies. Sprinkles for the Princess, and plain for Little Man. I seem to veer towards cookies that have that salty/sweet thing going. My favorite chocolate chip cookies are saltier than sweet and always have semi-sweet or bittersweet chocolate rather than milk. I also like cookies with “stuff” in them. I made this cookie once and I seriously thought I would die. So good.

I came across my Grandmother’s Oatmeal Cookie recipe and it has just the right amount of “stuff” in it. Her recipe calls for oats, and chopped nuts (there is actually a note on the top of her recipe card that says “good with nuts & raisins”). Where I would normally empty out the pantry/fridge to find things to put in cookies, when it comes to oatmeal cookies, I really only like oats. I know lots of people like raisins as well, but in our family we never really put them in. I really like the flavor of a buttery, sugary oatmeal cookie without the addition of nuts and/or raisins.

I actually found two recipes in her collection for Oatmeal Cookies. One called for butter and shortening and the other just shortening. I decided to use the one without butter as I like to think it is meant for my cousin Jessica who can’t have butter. Plus, I just like to think of Jessica because she is far away and I miss her and she is one of three people that read this. So this is for you. Tee hee.

Here is Grandmother’s recipe card.

Here is what I changed:

I used 3/4 cup of Coconut Oil instead of shortening, I also used 3/4 cup of maple syrup in place of the white sugar. Lastly, I substituted whole wheat flour for all purpose. Her recipe also called for Quick Oats and I used Old Fashioned.

I creamed the coconut oil and eggs then added the syrup as a liquid ingredient before the dry mix.

Then I added the oats and mixed by hand.

I used a parchment-lined baking sheet and my handy ice cream scooper to portion. It yielded just shy of 3 dozen (33 to be exact)

The verdict:

I really like the cookies. I think the substitutions work well for what I was trying to accomplish. A healthier version of the real thing. They aren’t as buttery as I REALLY like, but I am happy with the healthified version and maybe next time I will add something like applesauce for added moisture.

Here is my recipe. Hope you enjoy.

Oatmeal Cookies

2014-02-13 14:11:01

Yields 33

A healthy variation on the basic oatmeal cookie

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Ingredients

3/4 cup coconut oil
3/4 cup maple syrup
1 cup dark brown sugar
1 tsp vanilla
1 tsp baking soda
11/2 cups whole wheat flour
1 tsp salt
2 eggs
3 1/2 cups old fashioned oats

Instructions

Pre-heat oven to 350 degrees.
In a stand-up mixer with paddle attachment, cream the coconut oil and brown sugar. Once combined, add eggs one at a time. Then add maple syrup and vanilla.
In a separate bowl mix the flour, salt and baking soda. Add to the wet mixture in batches.
Stir in oats by hand.
Using a ice cream scoop, drop dough on parchment-lined baking sheet.
Bake for 10-12 minutes.

Notes

I recommend flattening the cookies with a fork just before baking.The recipe makes just shy of 3 dozen cookies.

Adapted from from Doris "Grandmother" Hand

Steph in Symmetry https://stephinsymmetry.com/

Paleo-ish

February 7, 2014

So we have been feeling a little sluggish in the household lately. Our main motto is to try and be as healthy as possible during the week so we can indulge a little on the weekends. Well since the holidays, our approach feels like two steps forward, three steps back. Our weekends have run over into the weeks and our M-F routine has gone out the window. Enter: Paleo.

I will say it is definitely a better fit for my husband who is a meat guy. He can’t be bothered with “sides” so I thought this would be good for him. I am by no means a Dr. so I can’t speak to the science of it, but basically we have eliminated sugar, grains and dairy, and pumped up the protein, veggies and fruits. As to be expected the husband was a fan and is officially on-board. He has downloaded two Apps and I keep getting emails with different recipes to try. For me, I was hoping to use this as a jumping off point to get back into some sort of reasonable eating pattern. I’m not sure I can move away from my yogurt and whole grain carbs. I feel like with my body, when eaten in moderation, they actually help my energy and keep me fuller longer.

Here are some of the things we ate this week.

I couldn’t give up my smoothies. Except for one day when I had eggs, I still had smoothies for breakfast and some of them did include yogurt-oops!

I only took a picture of one.

Here are the Breakfasts.

This smoothie had almond milk, frozen banana, protein powder and blueberries.

Excuse this horrible photo, our house is super-dark in the morning. This was two egg whites, banana with Trader Joe’s Roasted Almond Butter (Hurry up and get here TJ’s!!) with strawberries and blueberries on the side.

This one was the husband’s. Definitely more “Paleo”. Leftover mojo pork, a fried egg, tomato slices and a quarter of an avocado. Looks kind of gross here but he was really hungry and when I was ready to snap the pic he had already dug in. Men.

Lunches were good.

Monday I got to eat mine with this smiley face.

Deli turkey over shredded kale, brussels sprouts, romaine and broccoli slaw. Added a tomato, half an avocado and salsa for dressing. As you can see the strawberries and blueberries were promptly confiscated by the berry-monster.

Tuesday’s lunch was was a lot like Monday.

Same salad mix but with leftover roasted broccoli and brussels sprouts and I added dried cranberries and sunflower seeds (they came in the kale/brussels sprouts salad kit). Pineapple on the side.

Wednesday was Chipotle with this guy. We had to head home so we took it to-go and ate outside.

His cilantro rice, chips and chocolate milk. Cheese quesadilla already gone.

Mine was a Barbacoa salad with veggies, tomato and medium salsas and guacamole. I added Tabasco Chipotle sauce when I got home. This was super yummy and it was nice to be able to eat out.

Dinners

This one was spicy Italian chicken sausage sauteed with broccoli slaw and the kale/brussels sprout salad mix. Roasted cauliflower, broccoli and brussels topped with Sriracha. Tomato and avocado on the side.

The other nights that I didn’t photo included a Brazilian Curry Chicken from PaleOMG. It was really good and we had leftovers the next night and last night we had spaghetti squash with turkey tomato sauce. I just made up the sauce with some whole canned tomatoes, mushrooms, ground turkey breast and tons of seasonings. Pretty tasty, but I think I will work on it a bit, to see if I can get more flavor (add chili flake, tomato paste maybe).

All in all the week went okay. I’m not sure I’m ready to commit 100% but I will incorporate some of the fundamentals because I think they work for us. Love: lots of veggies, fruits and proteins. Don’t love: the uber-prep time for everything and of course the yogurt-thing. 😉

We’ll see how it goes.

Have a great weekend!

What are your thoughts on Paleo? Like or dislike?

Pimento Cheese Recipe

January 31, 2014

For my first recipe in the “Hand Project” I thought I would go with something simple but delicious. The purpose of this project is to take the recipes given to me by my Grandmother (via my Aunt Beverly. Hi Aunt Bev-Love you!) and re-create each one and share them here.

That’s my Grandmother in the middle.

My plan is to stick to the recipe as close as possible, but I may change them here and there to either make them a teenie bit healthier (only if I can keep the integrity of the recipe intact) or make them fit into our lifestyle. I will also make sure to include any changes I mak to the original recipe, via notation. Okay, enough housekeeping back to the cheese baby.

This is one of those recipes that really gets my memories going. My Grandmother used to make the BEST pimento cheese. We would sit at the table and spread it on crackers while sipping glass-bottled Coke (with peanuts of course). There are a few recipes that just scream “Hand Family”. When I think of us, this is definitely one of them. I didn’t actually have the written recipe on this one so I am going by memory.

I have tried tweaks here and there over the years. I will admit that I have used pre-shredded cheese several times. It tastes okay but the consistency just doesn’t work. I think the anti-clumping additive that is in the pre-shredded kind keeps the mayonnaise from sticking the correct way. I also like the way that when you shred your own cheese the actual shred is thinner. So, when you stir it all together some of the pieces break up and mush (technical term) with one another to create a really good spread. As opposed to the pre-shredded kind, where if you like to put the finished product on say Wheat Thins (that is my favorite way to eat it), the shreds of cheese hang off the sides of the cracker and fall off when you take a bite. No bueno. Don’t get me wrong, if I’m short on time (or motivation) I will definitely skip shredding on my own, but it really makes a big difference. Break out the shredder. Do it.

I also tried adding cream cheese once. Meh. It just adds bulk without flavor. It is good if you are looking for more of a spreadable, cheese-ball-type consistency, but I don’t like to take away from the sharp flavor of the cheese and I tend to like mine a little more mayo-y.

The addition that I have made recently that I will definitely be keeping is Wickles Pickles. So here is the thing with these pickles. They are so great. They are similar to a bread and butter pickle but the are spicy! The heat is just enough to add great flavor without being painful. My husband and I are fans of their sandwich relish too, but the pickles are perfect for this and really put it over the top. I used to spread my pimento cheese on a cracker and just put a pickle on top like a little hat and it was great. But then I got hungry and the hungrier I get the lazier I am. So I decided to cut the Wickles up and incorporate them into the pimento cheese. Mind blown. So good. I’m not sure my Grandmother would like the addition as she wasn’t a real fan of super-spicy. If you aren’t a fan either, I would suggest trying just plain bread and butter pickles, but make the hats first to see if you like it, then stir it in if you do!

Wickle Hat

Incorporated into the mix

**Now the servings depend on what you want to do with this. We normally just make ours to put in a container and use over the course of a few days on crackers, dipped with raw veggies, etc. If you want to make grilled cheese sandwiches out of them (I would definitely recommend that-not even joking, so good) the servings will change a bit. Obv.

Pimento Cheese Recipe

Total Time: 20 minutes

Number of servings: 4

Per Serving 364 calories

Fat 34 g

Carbs 1 g

Protein 14 g

Ingredients

1 8 oz block of Sharp Cheddar Cheese
1/3 cup Mayonnaise

I use full-fat for this but you can use light

1/4 tsp Paprika
1 4oz jar diced pimientos
1/4 cup Wickles Pickles
Salt and Pepper to taste

Instructions

I use my handy box grater and shred the block of cheese over a plate. I’m weird and like it when the cheese comes all the way to the top of the inside of the grater and then falls everywhere when I take it off. Mature, I know. My kids like it because the cheese that falls off the plate is fair game.
Next I put the cheese in a mixing bowl. I don’t shred over the bowl because my knuckles always hit the sides and it is annoying. Once the cheese is in the bowl I add the pimientos. I usually drain half the liquid from the jar before adding. Mix that up and then add in the mayonnaise. At this point it is about stirring and sprinkling. I then add the paprika (not sure if this was in the original recipe, I think it is an addition but it works.), salt and pepper and mix everything until combined.
You can serve immediately but I recommend refrigerating for at least an hour so the pimento flavor is there. I store mine in an airtight container for up to a week and just use (remember the Wheat Thins?) as needed.

Enjoy.

Some Recent Eats and Drinks

January 23, 2014

We have had a pretty busy long weekend and week. (Now that it is almost the weekend again). Sheesh time really flies. My oldest was out of school for two days so it gave us an excuse to eat lunch out a couple extra times.

Pho Friday- This was with tofu and vegetables. There were TONS of veggies, even cucumber! I’m not usually a fan of warm cucumber (“That’s what she said.” Do people still say that?). Anyhoo, the addition in this was great.

This face.

We also had lunch at a Mexican/Taco place one day. I had the California Fish Tacos. They were good, but not unforgettable. Don’t get me wrong, I love cabbage, but these puppies were LOADED down.

Loved this light fixture.

Quick stop for ice cream in the afternoon.

Sandwiched between those two days we made it to a Scottish Festival. There were some nibbles, but mostly this.

Can’t wait for the weekend. Birthday celebration for this one.

Chat soon. xo

Gym Machine Workouts

January 14, 2014

I have been going to the gym off and on for years (more off than on). I know my way around pretty well but for some reason I am completely and utterly intimidated by the weight machines. Every day I skip my butt to the Arc trainer and jog/climb/run/walk whatever it is I am actually doing and get my cardio in for the day. I watch the people making their circuit rounds on the machines and it looks pretty effortless really. Unfortunately, when I try to use the machines my absurd social craziness kicks in and I feel like every.one.is.watching. Watching me look at the machine to see which muscles I will be working, and then when I clumsily pull on the handle to adjust the seat (26 times) then finally get ready to go and just know I look like a dufus. I’m sure I am exaggerating but I really want to become more comfortable with the machines. I know the benefits of strength training and have really been trying to incorporate this into my workouts. I have been scouring Pinterest to find good workouts and schedules for each day of the week but keep coming up short. I will keep looking for ideas. My husband said he will walk me through it as apparently he is a exercise equipment master. So I will give it a try again tomorrow and see how it goes. Will give a report on the dufusness.

Breakfast followed my gym escapade. This smoothie had Unsweetened Almond Milk as the base, Chobani strawberry yogurt, almond butter, a frozen banana and a scoop of Designer Whey. So yum. I just really love smoothies. Mainly because I usually have zero time to eat breakfast in the mornings but also because they are so good.

Lunch was inhaled at my desk. Strawberries, cheese stick, deli turkey breast and a tomato and baby carrots dipped in Ken’s Blue Cheese Vinaigrette.

I am also getting back into using MyFitnessPal. Love this App. Has a million different food choices. I was a Weight Watchers member for a while and I was always searching for foods and having to calculate when I couldn’t find them in the database. MyFitnessPal has SO many things in the database. Love it. I really like getting back to keeping track of what I eat and how much I move.

Hoping to try a turkey chili recipe for dinner tonight. We will see how it goes!