Interesting Article

This is an article I found on natural childbirth and the hormones that are released and the roles they play vs. induced/augmented labor and the lack of those hormones. VERY interesting.

http://www.sarahjbuckley.com/articles/ecstatic-birth.htm

A new craft adventure....

I made a door hanger for a friend for when she gives birth. Check it out....

Dangers of high fructose corn syrup (HFCS)

I know it's agenda pushing but I don't care. Read your food labels everyone. HFCS is BAD for you. It's in everything. Drinks, juices, dressings, condiments! Be picky....it's your health and your families health.

Not only am I am anti-HFCS I am also anti-soy. Soy is bad for the thyroid and iodine absorption. Also, it's estrogen. Estrogen running unabated in a women's body causes endomitriosis and breast cancer, just to name a few Not to mention men don't need to be consuming large amounts of estrogen. It's really not as good for you as people think. Plus it's a genetically manipulated crop/organism (GMO). Made to be able to be produced in mass quantities. Altered from the way God intended.

I am in full support of people who make an educated, lifestyle choice to eat soy. What I don't support is companies hiding it in processed foods, etc. because it's cheap and they are looking to line their pockets. Ugh! Anyway, I will get off my food source soap box! I have had to do lots of research because of Drew and his allergies and its alarming what they stick in foods to extend shelf life and make it cheaper so 'they' (fat exec's) can profit off of us while not truly caring about what is in the food or having the general publics best interest at heart. *sigh*

http://healthmad.com/nutrition/dangers-of-high-fructose-corn-syrup/

Dioxins in Disposable Diapers

DID YOU KNOW...disposable diapers contain traces of Dioxin, an extremely toxic byproduct of the paper-bleaching process. It is a carcinogenic chemical, listed by the EPA as the most toxic of all cancer-linked chemicals. It is banned in most countries, but not the US. Cloth diapering is healthy for your baby and the environment :) -- Now Jonah still gets an occasional disposable and I know most don't want to do cloth....nasty, hassle, etc. But consider it!

www.greenpeace.org

Recent Experiments with crafts

Since Jonah I have taken up a couple hobbies. Painting, sewing and misc. crafts. It's strange that I wait until he comes along to find something with my time (that seems to be non-existant). But hey, at least I have something that I can do after he goes to bed.....besides sleep of course.

I also make diaper cakes. I have made a couple and here are some photos:

This one I made for Jonah

This one I made for a friend having a little girl

I am also embarking on some other things but can't quite post them up yet as they are gifts that have yet to be given. So stay tuned.

Lemon Pepper Chicken Fettucini Alfredo

This is an easy recipe I threw together. I hope you enjoy!

2 chicken breasts

Extra Virgin Olive Oil (EVOO)

Fettucini Noodles (I use wheat free ones)

Lemon Pepper Seasoning

Sauce:

1/4 cup butter

1 cup heavy cream

1 1/2 cups freshly grated Parmesan cheese

1/4 cup parsley

Garlic Powder & Pepper to taste (I don't use Garlic since Drew is allergic, I sub in Onion Powder)

Grill chicken breasts in EVOO for approximately 20 minutes on medium heat. Cut into slices, season with lemon pepper seasoning (I just sprinkle on - keep it light so it doesn't get too salty) and continue cooking for another 5 minutes or until done.

Cook noodles as directed.

In a sauce pan melt butter over medium/low heat. Add cream and simmer for 5 minutes, then add cheese and wisk quickly, heating all the way through. Stir in parsley, garlic and pepper and serve. Be careful not to cook too long as cheese will burn on bottom of pan.

Chicken Parmigaina w/Spaghetti Squash (Rachael Ray Recipe)

This was VERY yummy and pretty easy to make. The directions look complicated....but very easy to follow and the end result was tasty.

Ingredients

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup chopped parsley (about a handful)
• 2 tablespoons chopped oregano (about half a palmful)
• Salt and freshly ground black pepper
• 8 chicken breast cutlets, about 1 1/2 to 2 pounds
• 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
• 3 to 4 cloves garlic, chopped (I cut this out since Drew is allergic)
• 1 teaspoon crushed red pepper flakes
• 1 small, yellow-skinned onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
• 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
• 1 cup shredded mozzarella

Set up three dishes on your countertop: Fill one with the flour,

one with the eggs, and the other with a mixture of the breadcrumbs,

half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 3 turns of the pan

of EVOO, about 3 tablespoons. While the pan is heating up,

season the chicken cutlets with salt and freshly ground black pepper,

and coat each one in the flour, then in the egg, and lastly in the cheesy

breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown

and cooked through, 3-5 minutes per side depending on

how thick they are. Cook them in two batches, transferring

the cooked cutlets to a paper towel-lined plate while the

others, adding more oil to the pan between batches if need be.

While the chicken is cooking, place a medium-size pot on

the stove over medium heat. Add 2 tablespoons EVOO,

2 turns of the pan. Add garlic, crushed red pepper flakes

and chopped onion. Cook 5-6 minutes, stirring often, until

the veggies have softened. Add the tomatoes and heat them

through, about 2 minutes. Remove the pot from the heat and

stir in the basil, then season the sauce with salt and freshly

ground black pepper.

Layer the chicken with the sauce in a casserole dish.

Top the casserole with the remaining grated Parmigiano

and mozzarella. Brown the chicken parm casserole under

the broiler until the cheese has melted and is lightly

golden brown, about 3 minutes. Garnish with some

chopped basil before serving.

Spaghetti Squash

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed herbs (basil, chives, chervil, parsley & sage)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half

lengthwise and place, cut side down, in a baking dish.

Add enough water to come 1/2-inch up the sides of the

baking dish and cover with aluminum foil. Bake for

45 minutes, until the squash is easily pierced with a

paring knife. Turn squash over and cover with foil

again and continue to cook another 15 minutes,

until the squash is very tender. Remove from the oven,

uncover, and allow to cool slightly. Using a spoon,

remove the seeds and discard. Using a fork,

gently pull the strands of squash away from the peel and place

the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs,

salt and pepper and toss thoroughly but gently to heat and combine. Serve

Here is my end result....