The Great Pantry Challenge: Will you join me?

I love a challenge! We have one week left of the month of October and I have decided to take on The Great Pantry Challenge. I was reading about this "Eating From the Pantry" Week on another blog and I thought it would be a great learning and growing experience to try it. Truth be told I usually get creative at the end of the month with what's in our fridge and pantry anyway. This time I intend to document it.

The rules:
My last grocery store stop was last Monday, October 19. I've decided to make do with what we have on hand (in the refrigerator & pantry) until Sunday, November 1. The only exception is that we will buy our half gallon of raw milk at our local farmer's market. We're all out of juice and I think the extra five bucks is worth it to keep my family healthy. We will be gone to Los Angeles this weekend to hang out with my brother and his family so the real challenge starts Monday, October 26 for us. I thought I'd just give you all a heads up since many do their shopping and planning for the week on the weekends. In a nutshell, this challenge is not so much about being stringent but about using what we have and spending less. If you're joining me, you can make up your own rules.

Why I'm doing this:
Let's be transparent here. We crunched the numbers and we don't have any more money in our food budget (or any of our budget categories) until the new month starts. When my husband lost his job last December we had to reduce our living expenses quite a bit. I'm grateful for his new job but it pays significantly less so we're still figuring out how to cut costs but still eat healthy. I'm not trying to get you to feel sorry for me. I'm just sharing because I know I'm not alone in that. Times are tough for everyone. For me, that's an extra challenge to put on my game face and get creative. I'd rather pinch pennies now than at Thanksgiving or Christmas time.

What I hope to learn:
The bottom line is: we are spoiled. We can run to the grocery store or to a local market any day we please. We might say things like "We don't have anything to eat" or "We don't have anything in the house" when really we don't even understand what that truly feels like. I'm reading this book called CRAZY LOVE by Francis Chan. He notes that most of the world lives on $2 a day while we in America think we are poor when we are (on average) raking in $135 daily ($4,000 a month). I, for one, am not going to go around saying "I'm poor" or "I'm broke" anymore. Times may be tough but they could be tougher. I have a full closet and multiple pairs of shoes. I actually do have options in my pantry and a little in my garden. And most of all my husband has a job and I have many small ways I can earn a living while raising my two precious daughters.

What I hope to share:
I'll be blogging what we eat each day and our personal journey as we think through "making do with what we have." Everything is easier with a friend. I know at least one friend who has said she will join me on this challenge. I hope this week will be a chance to share more with my bloggy friends. We can share resources, tips and recipes. Even more I'd like to share encouraging stories and reflections.

Are you in? Leave a comment and let me know your thoughts.

Recipe of the Week: Chocolate-Pumpkin Bread Pudding

Ok, friends. There's probably nothing I like more during this season than the flavors of pumpkin and chocolate melded together in a yummy comfort food dessert. That's exactly why my daughter and I decided it was time to do some experimenting in the kitchen. I shared this recipe at our MOPS (Mothers of Preschoolers) meeting a few weeks ago. This is a perfect way to put day-old or hardened baguettes to good use. If you're looking for a snazzy dessert for your Harvest Party or even a decadent Fall Brunch idea, check this out!

Chocolate-Pumpkin Bread Pudding

Ingredients:
-1-pound loaf whole wheat bread (or consider using leftover bagels, baguette, croissants or other whole grain breads)
-olive oil spray
-6 large eggs
-2 cups raw milk
-1 cup heavy cream
-2 cups pumpkin puree (15-oz. can organic pumpkin)
-1 tablespoon vanilla
-1/2 cup organic brown sugar or 1/3 cup honey
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon salt
-1 bag semi-sweet chocolate chips or grain sweetened chocolate chips
-1/4 cup maple syrup

1. Cut the bread into 1-inch chunks.
2. Spray a 2-quart oven-proof dish with olive oil spray. Add bread chunks to  dish.
3. In a separate bowl, mix together eggs, milk, heavy cream, vanilla and pumpkin.
4. Stir in cinnamon, nutmeg and salt. Stir in chocolate chips
5. Pour mixture over the cubes of bread. Let sit 20 minutes to soak into bread.
6. Meanwhile, heat oven to 350 degrees. Bake for 1 hour or until knife inserted in center comes out clean.
7. Drizzle maple syrup on top & serve.

Cooking Club: Fall Flavors with the Friends

This Saturday we had a Fall Flavors Cooking Club with our friends, the Freelands and the Benedicts. Our original intention was to go apple-picking somewhere in the Valley and then bake with our pickings. After several days of searching the internet and making phone calls to local farms, I discovered we missed the boat this year on apple-picking. We'll have to plan a trip for next year to the illustrious Apple Hill. We decided on the Hillcrest Pumpkin Patch in Reedley as an alternative for some fall fun. The pumpkin patch was a winner with corn mazes, a hike up to a train, mounds of pumpkins to choose from and even a giant tree swing. After we frolicked in the fall weather we headed to the kitchen for some good eats.

Our menu included:

Chicken with Spiced Apples

Pumpkin Soup

Apple Cupcakes with Cinnamon-Marshmallow Frosting

The Pumpkin Soup was a recipe created right in the Freelands kitchen with some fresh ingredients we picked up at the Vineyard Farmer's Market, from Stacie's friend's farm and from the pumpkin patch. The result was a fabulous pureed soup with a secret ingredient - coconut milk - that made it memorable.

Bon appetit!

Pumpkin Party Soup

Serves 8-10

Ingredients:
-2 tablespoons organic butter
-1 red onion, chopped
-2 cloves garlic, minced
-1 small sugar pumpkin (2 cups, chopped - could substitute canned)
-4-5 sweet potatoes (2 cups, chopped)
-1 medium butternut squash (2 cups, chopped)
-1 quart organic vegetable broth
-1 bunch bok choy or celery (1 1/2 cups, chopped)
-2 teaspoons salt
-1/2 teaspoon black pepper
-2 teaspoons curry powder (We used Cost Plus World Market's mild curry.)
-1 15-oz. can organic coconut milk (We used light from Trader Joe's.)
-1/2 cup green onions, chopped for garnish

1. Chop onions and mince garlic. Add to large soup pot with butter. Cook until onions are translucent.
2. Meanwhile, get to work chopping the other veggies. Peel and quarter pumpkin, sweet potatoes and butternut squash. Clean out any seeds and then coarsely chop hard flesh into 1-inch cubes. Add to soup pot.
3. Add vegetable broth and simmer vegetables approximately 20 minutes until soft.
4. Add chopped bok choy (or celery). Add salt, black pepper, curry powder and cook 20 minutes more.
6. Using and immersion blender or other appropriate appliance, puree with soup in batches. When soup is smooth, add coconut milk.
7. Serve with green onions for garnish.

**We were blessed to have Nathan Freeland and my sweet hubby to help with the veggie chopping and pureeing of the soup, but if you want to save time you might consider squash that is already peeled and diced from places like Trader Joe's and Costco.

Here are some more of our favorite Fall Flavors recipes:

Harvest Apple Salad

Squash & Corn Chowder

Chili Pizazz & Honey Cornbread Muffins

Butternut Squash Soup

Pumpkin Pancakes

Pumpkin Chocolate Chip Cookies

Harvest Banana-Pumpkin Muffins

Recipe of the Week: Italian Wedding Soup

The cooler temps are here and that means "Soup's on!" at our house. My friend Jen made a Veggie Meatball Soup for us last week for lunch and it reminded me of this classic Italian "meatball" soup that's always a hit around here. This one even includes some healthy greens. Buon Appetito!

(Serves: 8-10)


For Soup:

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1 cup turkey bacon, diced

1 tablespoon garlic, minced

2 tablespoons olive oil

12 cups organic chicken broth

2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (adjust depending on how spicy you want it)

1 tablespoon parsley

1 bay leaf

1 15-ounce can cannellini (white kidney beans) or 2 cups cooked beans

2 cups spinach leaves

1/4 cup parmesan cheese, grated



For Meatballs:

Approx. 30 small meatballs (You may use already prepared meatballs or mix the following ingredients together and roll your own meatballs.)

1 pound ground beef (grass-fed) (or use half ground beef/half ground turkey)

1/2 cup unseasoned whole wheat bread crumbs

1/2 cup parmesan cheese, grated

1/4 cup raw whole milk

1/4 cup chopped parsley

1 cage-free egg, beaten

1 tablespoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon kosher salt

1 teaspoon dried basil



1. Preheat oven to 350 degrees.

2. Mix together ingredients for meatballs and roll into bite-sized balls.

3. Place on a greased baking sheet with a rim. Bake meatballs for approximately 10 minutes so the meatballs will hold their shape in the soup.

4. Meanwhile, put a large soup pot or Dutch oven on the stove and heat olive oil at medium heat.

5. Chop onions, carrots, celery and ham and add to pot.

6. Mince garlic and add to pot.

7. Stir ingredients and heat until softened.

8. Add chicken broth, oregano, red pepper flakes, parsley and bay leaf.

9. Simmer 20 minutes over low heat.

10. Drop meatballs into simmering soup.

11. Cook approximately 10 more minutes.

12. Add beans, spinach leaves and parmesan cheese. Keep heat on low and cook 5 more minutes.

Dorina's Curried Chicken Salad Sandwiches

I recently checked a cookbook out of the library called Raising the Salad Bar by Catherine Walthers. It's a whole book of inventive salads - and not just leafy greens with stuff added on top but also creative pasta salads, chicken salads and even whole grain salads. It's a great find for foodies like me who love to shop at local farmer's markets and incorporate lots of fresh veggies in everyday fare. I was especially drawn to the Curried Chicken Salad recipe but since I didn't have half the ingredients at home I decided to make up my own. This can be used for traditional sandwiches or put in wonton cups or small crostini toasts for a fancy appetizer. This salad is not spicy hot but is very flavorful.

Ingredients:
4 boneless chicken breasts
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon lemon pepper
2 teaspoons curry powder (I use the Frontier Indian Curry powder, which is a salt-free, all-natural blend)
1 small zucchini, finely chopped (about 1 cup)
2 tablespoons scallions, chopped
2 tablespoons parsley, minced
1/4 cup dried craberries
1/2 cup pecans, coarsely chopped
1 1/2 cups mayonnaise

1. Sprinkle chicken breasts with salt and pepper. Boil in 1 cup water for approximately 20 minutes until cooked through. Set aside to cool.
2. In a large bowl, combine all the other ingredients and blend.
3. Finely chop the chicken and add in with vegetable mixture.
4. Spread chicken salad on bread for sandwiches.

Go, Mama Workout #4 - aka "The Bertha"

My hubby's back to making me "Go, Mama workouts" since I like to change it up as often as possible. If you are new to the concept, check out my initial blog on the topic. I'm trying to find unique workouts I can do at home with kids in the vicinity. These take 15 minutes or less and are great for toning your body and getting your metabolism cranking.

Here's The Bertha...

*15 Bulgarian lunges (These babies will burn a little more than regular lunges. Put your back foot on a low stool or a second stair in your house. Keeping the foot on this ledge, lunge forward using opposite arms to maintain balance.)

*15 chest press (Use the ball to lay on your back and press together a set of dumbbells above your head. I use 8 lbs. If you don't have dumbbells, look for objects you have around your house like bags of flour or canned goods.)

*15 tricep curls (Sit on the ball with back straight. Put hands on either side of a dumbbell. Raise above your head. Guide dumbbell behind your head and then extend your arms at the elbows.)

*15 crunches (Lay with the small of your back on the stability ball.)

Questions? Comments? Great success to share? Let us know what you think!

Recipe of the Week: Haitian Rice & Beans with Chicken

Bonswa! My family and I just returned from a 3-week mission trip to Haiti. We ate Haitian food every day for our "lunch," which is the big meal in Haiti. While a lot of the food is fried there are some dishes that really are very healthy. One of those dishes is the classic rice and beans - a staple in many developing countries. When rice and beans are combined they have a certain synergy that makes them a "complete protein."

Below is a recipe for Haitian Rice & Beans and Haitian Chicken sauteing the chicken in olive oil rather than deep frying it in Canola oil. Maje sa bon - Good food!

Haitian Rice & Beans

Ingredients:
5 whole cloves (sold in spice section)
3 whole cloves garlic
1 cup dried red kidney beans
2 teaspoons salt, divided
1/2 teaspoon pepper
2 cups jasmine rice
2 tablespoons raw butter
3 cloves garlic, minced
1 tablespoon green pepper, minced
1/2 teaspoon thyme
3 tablespoons olive oil
10 cups of water

1. Add 4-5 whole cloves and 3 cloves garlic to 6 cups of water in a pot. Add beans.
2. Cook the beans and boil for 45 minutes to 1 hour. You should be able to press them together with your fingers and white powder will come out. (You do not want to overcook them because they will be heated again with the rice.)
3. Add 1 teaspoon salt & pepper and set aside.
4. In a large pot, brown butter and add garlic, salt, thyme and green pepper. Add olive oil and rice. Coat rice with oil and spices.
5. Meanwhile, strain beans.
6. Add 4 cups of water to 2 cups of rice and cook for 15 minutes on medium-high or until water evaporates.
7. Add beans to rice and cook additional 10 minutes or until rice and beans are fully cooked.





Haitian Chicken

Ingredients:
4 tablespoons olive oil
1 whole chicken cut into pieces (or 3 lbs. of chicken thighs or legs)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons tomato paste
1 onion, chopped
2 tablespoons parsley, chopped
3 whole cloves (the spice, not garlic)


1. In a large frying pan or saute pan, heat olive oil. Meanwhile, wash chicken pieces.
2. Sprinkle chicken with salt and pepper and garlic powder.
3. Saute chicken pieces in oil until browned on all sides.
4. Mix together 1/2 cup water, tomato paste, onion, parsley and cloves.
5. Pour over meat. Cover pan and allow to cook about 30 minutes until chicken is cooked through.
6. Add more water to pan if chicken is sticking to the bottom.
7. Remove chicken to a platter.
8. Reserve marinade and juices and mix in 1/2 cup water to create a sauce to pour over rice & beans and chicken dishes. Garnish with sliced onions.

Fourth of July Party Fare

Fourth of July is another fun holiday for traditional fare. This year we are celebrating Independence Day with our friends, the Schultzes, and our parents. Everyone is contributing to our meal and we're eating poolside. A tradition in my family is making this Berry American Flag Cake. It's a fun project for kids of all ages! This year we're adding some homemade Chocolate Gelato for dessert made with Mom and Dad Lazo's new ice cream maker. If it's going to be a sizzlin' 105 degrees, we've got to incorporate something cool. Bon Appetito!

Here's Today's Menu:

Blackberry Lemonade

Blue Corn Tortilla Chips with Roasted Red Pepper Hummus

Tossed Green Salad with Farmer's Market Veggies

Mom's Famous Armenian Pilaf

Grilled Corn with Cilantro Butter

Grilled Salmon/Chicken with Tropical Salsa

Berry American Flag Cake

Chocolate Gelato

The Recipes:

ROASTED RED PEPPER HUMMUS DIP

7 oz. dried garbanzo beans or 1 15 oz. can
2 large garlic cloves
7 tablespoons olive oil
3 tablespoons tahini (ground sesame seeds found in paste form in most grocery stores near the peanut butter or in the Middle Eastern food section)
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
6 oz. of Fire Roasted Red Peppers (available at Trader Joe's in a jar)
paprika, cilantro, and/or salsa for garnish


Directions:
1. If using dried garbanzo beans, boil for 45 minutes to soften. Then combine all the ingredients in a blender or food processor except items for garnish. Whirl until smooth.
2. Add roasted red peppers to blender.
3. Serve with vegetables cut into sticks like carrots, celery or cucumber or even pita chips or blue tortilla chips. Top with a few whole marinated red peppers for garnish.


GRILLED SALMON WITH TROPICAL SALSA

1. Coat 1 large salmon filet big enough for your family (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.) with olive oil.

2. Sprinkle with herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

3. Add sea salt and pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red pepper, 1 orange, 1 cup pineapple, 1/2 cup finely chopped cilantro and 1 mango. Make sure everything is in bite-sized pieces or smaller and stir together. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)

6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your filet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with tropical salsa and serve with rice or potatoes for a colorful, fabulous summer dinner.

Recipe of the Week: Chocolate Chip Zucchini cookies - Zookies

Zucchini is starting to appear at the farmer's markets and in my friends' backyards here in Fresno. What to do with this abundance of zucchini? My friend Brandy Freeland shared this recipe for "zookies" with me. I changed it up to make it my own. These cookies are light and buttery in taste with the consistency of a coconut macaroon. These are a great way to sneak some squash into your kids' snack time. And who can go wrong with some dark chocolate morsels to feed your chocolate cravings?

Ingredients:

1/2 cup organic butter, softened

1/4 cup 100% pure maple syrup

1 cage-free, organic egg

1/2 teaspoon organic vanilla

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups organic zucchini, shredded

1 cup oats

3/4 cup coconut, shredded

1 cup dark chocolate chips


Directions:

1. In a large bowl, cream together the butter and maple syrup.
2. Add the egg and vanilla. Beat well.
3. Sift in the flour, baking soda, and salt. Mix just until incorporated.
4. Stir in the shredded zucchini, oats and coconut.
5. Stir in dark chocolate chips.
6. Drop the dough by the tablespoonful onto greased cookie sheets. Flatten slightly with spatula.
7. Bake at 350 degrees for 12-14 minutes until golden brown on the edges.

Makes 2 dozen cookies.

Cooking Club: The Great Gilmore Grill-off for Father's Day

Tonight we hosted the first Great Gilmore Grill-off on our deck with our Cooking Club friends. We had four families who had a "throwdown" to put Bobby Flay to shame. The night included: Four main dishes to die for. Three Hot Daddy Judges in honor of Daddy's Day. A gaggle of kids in the pool. Even homemade "Death by Chocolate Gelato." And a whole lot of fun!

Tonight's Menu:

Sides:
Warm Italiano Spread with Crackers
Appetizer Pizza with Carmelized Onions, Honey & Pluots
Baby Greens salad with Grilled nectarines, Maple Pecans & Goat Cheese

Warm Italiano Spread (Prepared by Shawna)

Ingredients:
1 pkg (8 oz) Neufchatel Cheese
1/4 C. Pesto
1 Plum tomato, chopped
1/4 C. Italian 5 cheese blend, shredded

1. Heat grill to Medium. Unwrap Neufchatel cheese and place on 8" square of heavy foil; top with pesto, tomatoes, and shredded cheese.

2. Place foil on grill; cover with the lid. Grill 8-10 minutes or until shredded cheese is melted and Neufchatel is softened but holding it's shape.

3. Transfer foil to platter and serve with crackers.

**Can make it year round by baking at 375 degrees for 12-14 minutes instead of grilling.

Dorina's Baby Greens & Grilled Nectarine Salad

Ingredients:
-1 red onion, thinly sliced
-1 tablespoon olive oil
-Mixed organic baby greens
-5 large nectarines
-5 tablespoons butter, softened
-1 cup whole pecans
-1/4 cup maple syrup
-1 8-ounce container crumbled goat cheese

1. Add maple syrup to a small pan. Pour in pecans. Turn to medium heat and stir for approximately 5 minutes until pecans are coated and slightly browned. Remove from pan and set aside.

2. In same small pan, add olive oil and red onions. Saute approximately 10 minutes until onions are translucent and carmelized. Set aside.

3. Cut nectarines in half. Spread softened butter on nectarine halves. Grill on medium-high heat for approximately 5 minutes until heated through and grill marks show.

4. Assemble salad adding greens, pecans, onions, nectarines and crumbled goat cheese. Toss. Serve with dressing of your choice.




Competitor Main Dishes:

The competition was fierce and fun. We had four families/individuals competing for the top 3 spots and prizes. And the winners...

FIRST PLACE
Benedicts' Bombdiggity Shroom Burger by the Benedicts
Ingredients:
4 Portabello Mushrooms, cleaned and destemmed (marinated)
1 large red onion
Fresh Basil
4 Foccacia Rolls
Mayo/Garlic spread

Directions:
1. Marinade mushrooms in sauce for at least an hour. (We used a local marinade "Jamaican Jerk Sauce" from the Clovis Market Fest.)
2. Caramalize onions for 30-40 minutes until onions are a slight brown color
3. Grill mushrooms for 5-7 minutes on each side until tender
4. Place foccacia rolls on grill until slightly toasted
5. Mix mayo/garlic and spread on rolls
6. Top each "burger" with onions and 3-4 basil leaves. Top with second half of roll and enjoy!


SECOND PLACE
Awesome Andrade Nopale & Jalapeno Burger by Mary Andrade
To livin'up any grilled item, take veggies, in this case Nopales (cactus) and red onions, from the garden and throw them on the grill as a topper. Add fresh tomato, whole wheat buns, and any exotic condiments you like, and you are good to go!

To grill nopales:
1. You can buy large 'leaves' of nopal in the grocery store, or find them in many gardens. Carefully remove spikes with a sharp knife, if they are still attached.
2. Wash nopal well and then slice into long, thin strips, about 1/2 inch wide. Nopales have a very thick juice that starts to ooze out as soon as you cut them, so when you are done cutting your strips, rinse again well under cool water.
3. Add a dash of salt, and you are ready to grill. To grill, you can use a veggie basket, which is easier to manage, aluminum foil, or you can just throw them right on the grill.
4. Nopales are done when they have grill marks and look slightly wilted. They add a tangy zip to any BBQed meal!

THIRD PLACE
Maple Apricot-Glazed Salmon by the Johnsons

Ingredients:
2 cedar planks, soaked in water for 2 hours
4-6 salmon filets
salt and pepper
ground ginger
1/4 cup maple syrup
1/4 cup apricot preserves
1 1/2 tablespoons brown sugar
1 teaspoon coarse ground mustard
1 1/2 tablespoons orange juice

Directions:
1. Rinse salmon and pat dry with paper towels. Place in a large shallow baking dish. Season with salt, pepper and dash of ginger.
2. In medium bowl, combine maple syrup, apricot preserves, brown sugar, mustard and orange juice. Pour over salmon.
3. Prepare planks for grilling. Put salmon on planks. Close lid of grill and cook for about 15 minutes until fish begins to flake.
4. Remove fish from grill and allow to sit for 5 minutes before serving.

FOURTH PLACE
Beef & Squash by Ken & Company


Desserts:
Homemade Ice Cream Bar
with
Homemade Blackberry Raw Milk Ice Cream
Homemade Chocolate Gelato
Toppings: Fresh cherries, chocolate chips, Chocolate Moo Sauce, Coconut & more



PHOTOS BY CHRIS JOHNSON

"Go, Mama" Workouts

We consider part of our healthy journey to stay physically fit and enjoy exercise. My baby girl is three months old now. For the last three months, I've been walking, swimming, running occasionally even doing a little yoga but nothing consistent. It's time for this mama to kick it into gear. My hubby is a personal trainer and it's about time I put his skills to work right here at home. I asked him to come up with some unique workouts I could do at home in a relatively short amount of time.

Ericlee made up the following three workouts for me using the concept of Crossfit. That is a style of exercise that blurs the lines between cardio and strength and emphasizes fun, unique workouts. Each workout has a competitive flair because you race against a stop watch and try to beat your last time at the routine. We decided to use equipment we have at home but these are pretty inexpensive to buy. (In other words, no gym membership required and your kiddos can run around the room while you're doing it!)

What you need:
1 workout ball
1 pair of 8-lb. dumbbells (or more - that's all I can handle these days since I already carry around a chubby 15-pound 3-month-old on a regular basis)
1 stretch-resistant band

WORKOUT #1: (3 rounds)

*15 Bulgarian standing lunges (Back leg should be propped up on a step, stool or chair and you lunge down with the opposite forward/leg)

*15 Chest presses (Lay on top of the ball at the middle of the back and do a chest press with your dumb bells, touching them together in the middle above your head.)

*15 Triceps curls with hands on each side of one dumbbell (Keep your elbows pointing forward and arms close to your ears. Lower the weight behind your head, bending at the elbows.)

*15 Crunches on the ball (Make and X across your chest with your arms. Lay down with the ball at the small of your back and crunch upwards.)

WORKOUT #2: (3 rounds)

*15 Wall squats with arm curls (Stand against a wall with the ball at the middle of your back against the wall. Spread feet shoulder-width apart. Put dumbbell in each hand and squat like you're siting down in a chair.)

*15 Shoulder press (Sit on the ball, holding dumb bell in each hand and pressing weights together in an arch over your head.)

*15 Mountain climbers, alternating legs (Make your body look alike a mountain with hands and feet on the ground. Kick opposite legs with one bent and one straight simultaneously moving like you're climbing.)

*15 V-ups (Lay down on the ground. Bend at your waist and bring your hands to your feet in the air, forming a V)

WORKOUT #3: (3 rounds)

*15 Burpees (Jump into the air and clap your hands above your head. Then touch the ground and kick your legs back like you're going to do a push-up. Bring legs back in.)

*15 Lawnmower pulls (Put dumb bell into one hand while the other hand rests on the ball. Lean over the ball with back straight and legs comfortably spread in a walking position. Lift arm like you're starting a lawnmower. Do 15 and then switch dumb bell to other arm.)

*15 Sit-ups

*15 Supermans (Lay down on the ground with face to ground. Touch toes to ground with heels up and fingers in a thumb-up position. Lift thumbs and heels up with legs straight. Only stomach should stay on the ground for this exercise.)

Any questions about the exercises? Leave us a comment and we'll explain more or post pics. More "Go, Mama" workouts to come...if you all express your interest. Post your times for fun and we'll all race against the clock. These workouts are cheap and time-effective!

My goal is to do two of these workouts a week for starters and run two days a week (2.2 mile-loop by my house) What's your goal? Go, Mama!

Farmer's Market Egg & Chicken Sausage Casserole

Looking for a breakfast casserole with a healthy twist? Wanna wow mom for mother's day and serve a crowd at the same time? Take a field trip to your local farmer's market. Pick up some inexpensive, in-season veggies and create-your-own colorful casserole. This casserole is like a veggie quiche packed with protein but without all the trouble of making quiche crust.

INGREDIENTS:

-1 loaf of whole wheat bread, cubed (A whole grain baguette bread is best - something that's more crusty, not sandwich bread.)

-10 (cage-free organic) eggs -1 cup (raw) milk

-1 12-oz. package chicken sausage, chopped (We like Trader Joe's Mango Chicken Sausage)

-1 tablespoon olive oil

-3 cups assorted fresh vegetables, chopped (Use what's in season - zucchini, peppers, broccoli, tomatoes, etc.)

-1/2 cup onions, chopped (Yellow, white or even green onions work.)

-1/2 teaspoon salt

-1 teaspoon basil

-1 teaspoon garlic powder

-1 cup plain yogurt or organic sour cream

-1 cup organic cheddar cheese, shredded

DIRECTIONS:

1. Coat a 9-by-13-inch baking dish with olive oil cooking spray.

2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

3. Add oil, onion and vegetables to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes.

4. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

5. Whisk eggs and milk in a large bowl until blended. Whisk in salt, basil and garlic powder.

6. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage.

7. Add spoonfuls of yogurt or sour cream across top of casserole. Sprinkle with Cheddar cheese.

7. If making ahead, cover with plastic wrap and refrigerate.

8. Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot with salsa and sour cream.