I’m getting back on the Mamavation bandwagon. Over the past two months, I’ve had a lot of things happening all at once.
• We bought a new house, but it’s a foreclosure and needs A LOT of work.
• I booked a bunch of comedy shows between now and the end of the year.
• We put our 2 ½ year old Toddler Tornado into speech therapy hoping that his adorable gibberish will miraculously develop into English.
|The hubs and I are so cute.
All while still having my day job and an ever mounting pile of laundry that looms in our bedroom like a giant evil monster. It never slows down. At first I was miserable even thinking about all the things I wanted to do – should do – couldn’t do. Everything. Then I got it together and just let some crap go.
The best thing I’ve learned over this really busy time is that I have limitations. I want to do everything: but I can’t. So I admitted that I should take a break from the Mamavation Sistahood. (Thanks Lori @gutimon for your patience.) I deferred my Half Marathon registration to next year’s event. I kept my expectations on our moving date in check. I let the laundry pile up and now our Todder can use it as a slide. Huzzah.
I’m more at peace now. I’ve managed to stay healthy mentally and physically. I’ve realized that some things just take a while. They have to develop in their own time.To enjoy life you have to let things run their course and that course can be long and full of twists and turns.
Last November, I posted healthy versions of my favorite Thanksgiving. I really enjoyed it, so here we go again. We’ll start with a new Herb Stuffing recipe I’ve found. Yummm, I can’t wait for my house to smell like the herbs and spices in this awesome recipe. Please let me know what you think.
Have a great week Mamavation ladies. And I hope have some time to breath this week.
Makes 12 1-cup servings
1 1-pound loaf whole wheat bread, cut into 1-inch cubes
8 ounces spicy or regular bulk turkey sausage (or purchase links and remove casing)
1 tablespoon extra-virgin olive oil
4 large stalks celery, very thinly sliced
1 large (10-ounce) red onion, chopped
2 large garlic cloves, minced
12 large fresh sage leaves, finely chopped (about 3 tablespoons)
3 cups natural, fat-free chicken broth
1/3 cup dried, sweetened cranberries
3 tablespoons unsalted butter
3/4 teaspoon fine sea salt, or to taste
Heat oven to 350 degrees F. Arrange bread cubes evenly on two large baking pans. Brown in oven for about 25 minutes.
In a nonstick skillet over medium-high heat, cook sausage for 5 minutes, breaking into small pieces as it browns; place in a 9-by-13-inch baking pan.
Heat oil in a skillet over medium heat. Add celery, onion, garlic, and sage. Lightly brown, stirring often, about 12 minutes. Meanwhile, in a medium saucepan over medium-low heat, simmer broth, cranberries, and butter for about 10 minutes.
Add celery mixture, bread cubes, and cranberry broth to sausage. Stir until broth is absorbed. Season with salt to taste.
Evenly spread stuffing in pan; cover with foil. Bake for 20 minutes. Uncover and bake 10 minutes.
Nutrition facts per serving:
Servings Per Recipe 12 1-cup servings
Total Fat (g)9
Saturated Fat (g)3
*Percent Daily Values are based on a 2,000 calorie diet