Last week, Brent and I met an older couple while riding the lift. We came down the mountain and ended up on the same lift with the couple again. Our third run down the man said, “We’ll just ride up with you guys.”

We learned they spent half the year in the Outer Banks where he works in the trades.

We learned they had two kids.

We learned about new runs we should try.

We learned they had started snowboarding together 15 years ago at the age of 50.

Rad!

That, my friends, is why I workout consistently. 

Sure a flat stomach is nice and strong shoulders look great in halter tops.

But the older I get the less those things really matter.

The people who inspire and motivate me the most are the people advancing in age who are hiking trails, snowboarding down mountains, running races, lifting some iron, and living life.

Once I read about a woman who died from getting thrown off a horse…

at 102.

For over 10 years that article of the elderly cowgirl has stuck with me.

God willing, that’s how I want to go. I don’t want to break a hip falling down the stairs.

I want to be thrown off the back of an Arabian (That’s my favorite breed and what I rode when I was younger.) while riding through the mountains.

Not to go all Bible on you but I’ve said before I’m a little Jesus flavored.

2 Timothy 4:7 – “I have fought the good fight, I have finished the race, I have kept the faith.”

I want to age gracefully but not passively.

I want to keep running figuratively and literally.

The only chance I have of being able to be literally finish running or be gloriously thrown off a horse at 102 is to eat real nutrient dense food and maintain my strength.

Eat real food.

and

Lift.

Lift your body. Lift iron. Lift big bags of dog food.

Just lift.

Lift heavy. Lift consistently.

Snowboarding, hiking, running, dancing, tennis, golf, or whatever activities you enjoy…they are all wonderful but they are all second to strength.

Strength is the foundation of every healthy body.

With that here are my workouts of last week. There was fresh powder a few days so my schedule was off. I’m also doing an upper lower body splits  after months and months of full body workouts. I still love (and prefer) full body workouts but I needed a change and my legs need a bit more rest since I’m snowboarding so much.

Monday – Rest
Tuesday – Strength Training – Upper Body Focus
Wednesday – Strength Training – Lower Body Focus
Thursday – Snowboard
Friday – Strength Training – Upper Body Focus
Saturday – Snowboard
Sunday – Snowboard (This was probably my best day so far. There was powder and I hit more black runs that day than any other day!)

I also walked every day. My lowest step day was 4,478 and my highest was 13,914 so I’m still on track for meeting my 3,000,000 step goal for 2013.

So how was your week? Why do you workout? Who motivates you?

Hugs and High Fives,
Jenn

Keep up with my kettlebell workouts, real food recipes, and more in one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook. Simple dimple!

Journey with our family on the road at Newschool Nomads as we travel fulltime in RV through the United States!

The post Lift Heavy. Lift Consistently. Age Gracefully not Passively appeared first on Girl Heroes.

My jeans are finally fitting better.

I haven’t made an effort to lose weight since I trained for my RKC weekend. I’m generally pretty comfortable in my body (most of the time) but over the last year as we traveled I ate more calories than than I burned. Pretty simple.  I wasn’t fat…not by a long shot…but I got to a point to where my jeans weren’t fitting.

It happens.

I had to make the choice to buy new jeans or lose some weight.

So I decided to eat a little less and move a little more. I also decided I wasn’t going to do anything extreme or follow any kind of “plan”.

No offense to those who follow Paleo. There is some solid science behind Paleo. I just thought it was funny. :-)

No cutting carbs.

No eliminating food groups.

I was just going to eat what I wanted but keep an eye on portions/calories.

And something amazing happened.

By moving more and eating a little less (I can pound a serious amount of food) I’ve been losing about a pound a week.

I haven’t felt deprived once.

The majority of my food has been whole real food because nourishing my body is a priority regardless of my weight but I’ve been reminding myself a serving a almond butter isn’t half the jar.

Although I’ll confess, up until a few days ago, I was even eating cookies, cake, and candy. (We wont’ talk about the hot doughnut shop that’s a short walk from the ski resort parking lot.) Keeping a food journal, an eye on calories, and having an accountability partner has helped me to eat those things in *GASP* moderation. It’s no small miracle because moderation is my strong suit.

Then few days ago, I decided I needed a “reset” because I was eating some sugar every day and decided to pass on sweets for the rest of this month. The sweets didn’t seem to be slowing down my weight loss but considering my past sugar addiction I was fearful things would spiral out of control. I don’t want to go there again.

Of course, the day I decided to pass on sweets (I like the word “pass” because it implies a choice and my choice puts me in the powerful position not the food.) a guy on the bus opened a box of Girl Scout Thin Mints and offered me one. When I said, “No thanks.” He offered me three. Punk. I decided to pass because February is short but the satisfaction of the cookies is even shorter.

There has been no extreme exercising either. Although unlike my tendency to try extreme diets, extreme exercising has never been an issue. I just decided to get up off my butt and move more. I go snowboarding a few afternoons a week, do short full body workouts 2/3x a week, and walk an average of 8,400 every day thanks to the motivation my Fitbit provides. It’s more than manageable. It’s been fun.

All this to say (once again)

It’s consistency that counts not perfection.

And

There isn’t a magic plan.

I’ve skipped workouts. I have had hot doughnuts.

But the difference is I didn’t say, “Forget it. I messed up.” Then blow off the rest of my workouts for the week and eat two dozen cookies a day.

I just made an effort to move more and eat thoughtfully consistently.

And it’s working.

Hugs and High Fives,
Jenn

Keep up with my kettlebell workouts, real food recipes, and more in one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook. Simple dimple!

Journey with our family on the road at Newschool Nomads as we travel fulltime in RV through the United States!

The post Consistency or Cutting Carbs? appeared first on Girl Heroes.

This grain and gluten free fried green tomato recipe isn’t really a recipe. It’s more of a fried green tomato experiment that happened to work out.

I always refer to these posts as How to I Make ____ because really how many ways can you make a fried green tomato? Tomatoes, breading, salt, pepper, egg, and oil.

Ever since we spent time in South Carolina I’ve been having cravings for fried green tomatoes. So when I saw green tomatoes at the farmers market last weekend I snatched them up. If we ever settle back down I’m going to grow tomatoes just so I can have green ones.

Since I try to limit grains, I decided to bread them with the Trader Joe’s Almond Meal I had on hand.

Grain and Gluten Free Fried Green Tomatoes

2 Green Tomatoes
2 Eggs
About 1/2 cup of Almond Meal or Flour
Salt
Pepper
About 1/2 Cup of Coconut Oil

1. I sliced the tomatoes. Brilliant, I know.

2. I dipped the tomato slices in the egg.

3. Then I covered them in almond meal. I had mixed in lots of salt and ground pepper in the almond meal beforehand.

4. The flour started getting icky so it was easier to just sprinkle it on instead of dredging the tomatoes in the almond flour.

5. I pan fried them in, my favorite cooking oil, coconut oil over high heat until almond meal was crispy.

6. Put them on a paper towel to soak up some of the extra oil.

They went well with Brent’s Santa Maria BBQ Style Chicken and baked sweet potatoes. So good.

And they were even better the next morning when I toasted the leftovers and topped them with eggs, hot sauce, and sharp cheddar. My idea of a perfect breakfast.

As far as I can tell, I’m not gluten intolerant but whenever there is an option to make something without grains I usually decide to go that route. It doesn’t always work out but in this case it did.

Do you like friend green tomatoes? Would you have made grain and gluten free fried green tomatoes or would you have gone with the traditional flour?

Hugs and High Fives,
Jenn

Keep up with my kettlebell workouts, real food recipes, and more in one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook. Simple dimple!

Journey with our family on the road at New School Nomads as we travel fulltime in RV through the United States!

The post Grain and Gluten Free Fried Green Tomatoes (with eggs) appeared first on Girl Heroes.

Remember the 30 day paleo challenge I was doing?

That’s okay. Neither do I.

Here is  our adventures in eating local while on the road plus a recap of my 30 day paleo challenge and the aftermath.

It’s been fun finding local food. We’ve been to farmers markets and farm stands from Maine to Indiana.

It was easy to find fresh local protein in Maine.

Our first whole lobster experience.

Thing Two enjoyed it.

In Maine, we also picked wild blueberries. Check out the difference between the wild blueberries on the right from Trader Joe’s blueberries on the left. Hmmmmm…..

I was sticking to and enjoying my 30 day paleo challenge until we stopped at the Skinny Pancake in Montpelier, Vermont around day 21.

I really didn’t want to order a salad. “I would never be back here again.”

So I decided, “screw it” and ordered a “garlique chic”  crepe and I would get back to the challenge after dinner.

Simple. As. That.

Except it wasn’t that simple because we stopped at the Ben and Jerry’s Factory and I saw the Coconut 7 Layer Bar ice cream.

“When would I ever be back to the Ben and Jerry’s Factory?”

So I ordered it and and enjoyed every bite.

I blame Vermont.

There were still few days left of the challenge and I decided to keep on despite my day of indulgence.

We ate well even though there was sometimes lack of selection. We stopped at small roadside stands for fresh produce.

And small local grocery stores…

…with bears in the deli.

Then we got to Indiana and my 30 days were up.

Instead of testing each eliminated food group for four days like the plan It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways instructs. I decided to enjoy myself.

Rather too much.

There have been bbq’s at home…

…and fun nights out with my family.

I didn’t throw it all out the window. We still went to farmers markets and picked apples from an orchard.

Had a date night at Trader Joe’s.

Last week, I got in a few workouts

and some kisses with kettlebells.

But I haven’t been “perfect” and that’s okay. Perfection is overrated. Or so I have heard.

I had my fair share of fun food while visiting my family but I’m ready to get back to real food or clean eating or whatever you want to call it.

Here is our freezer as of this morning. It’s stocked with as much local beef and organic chicken that will fit and our fridge is full of lots of produce.

I want to do a complete review of It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways but this post is already on the long side. I’ll try to get around to it in the next week or two but for now I’ll say one thing.

Feta.

Thirty days without feta is no fun.

Hugs and High Fives,
Jenn

Keep up with my kettlebell workouts, real food recipes, and more in one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook. Simple dimple!

Journey with our family on the road at New School Nomads as we travel fulltime in RV through the United States!

The post Eating Local on the Road and My 30 Day Paleo Challenge Recap appeared first on Girl Heroes.

I have three thoughts this Thursday.

Life is Like Berries.

A Healthy Dessert.

30 Days of Paleo 

Thought One – Life is Like Berries.

Two weeks ago after a busy week in NYC followed by a fulltime family RV rally, we decided we needed a few days up in the mountains to unwind. Nearby there was a local farm with pick your own raspberries. Thing Two and I spent an afternoon picking and chatting. If you know me well you know I think in metaphors. It may be strange to some but I find symbolism in everything and have since I was a child. Finding connections in the world is how I cope with life. Not to go all spiritual on you but it is one of the ways God speaks His peace into my crazy mind.

Anyway as we were picking berries I kept thinking about how much life is like picking berries. At first glance the bushes are large and overwhelming. You look down at your empty basket and at the rows of bushes and wonder, “It’s going to take forever to fill this thing.”

Looking at the bushes as a whole, it’s hard to see the berries but once you squat down and start looking you’ll find berries. A few are stand up on the bushes proudly displaying their perfect ripeness. However, most of the berries are in a various other states. Some are half eaten. Some are still green. Some are dead on the ground. Some lovely ones have fallen and are waiting to be picked up. It seems the majority are beautiful plump berries hiding behind leaves. These berries take a little more time and a little more effort to find but they are so worth it.

As Thing One delighted in doing something “old fashioned”—He once said he’s “just an old fashioned boy in a futuristic family.”—I carried on, one berry at a time, reminding myself it’s not honest to eat your weight in berries before you pay for them. It wasn’t too long before I looked down and saw that our baskets were nearly full.

They didn’t get full by magic. They were filled one berry at a time.

Just like life.

Thought Two – A Healthy Dessert

We came home with three two pounds (Ahem) of fresh raspberries. My favorite way to eat them was in a half of cup of whole milk (cream would have been ideal) with a tsp of maple syrup.

Divine.

Whole milk (I never buy that low fat white water called “milk”.) with a bit of maple syrup has been on of my favorite treats for years. I often get surprised looks when I tell people as if maple syrup isn’t good for anything but pancakes. A cup of milk (I prefer raw) with a small spoon of maple has been one of my favorite treats for years.

Thought Three – 30 Days of Paleo

Milk and maple syrup are not paleo.

So what about this 30 days of paleo?

First of all I have no intentions of ever becoming Wilma Flintsone. I believe paleo is a healthy way to eat but I doubt I will give up cheese or maple syrup despite what some say it may be doing to my body.

My favorite food philosophy comes is the traditional food way of eating made popular by Weston A. Price.

Although that is my favorite way of eating, it doesn’t been I follow it all the time. The first four months of living in an RV were crazy. I started eating refined sugar for the first time in almost four years and I ate more Taco Bell than I’d like to admit. I have 10 extra pounds to prove it. But that’s okay because learning how to live in a 320 square foot space was all I could handle at the time.

A few months ago we finally settled into our new nomadic life and I starting making the effort to find farmers markets and good food again. Taco Bell lost it’s appeal. Mostly.

But I still struggled with sugar.

One of the things that always helps me is reading about nutrition. A few months ago I read Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Healthbut since I already don’t eat a lot of grains, (I started experimenting with grain elimination three years ago.) It didn’t really hold my interest.

Two weeks ago I ordered It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways by Dallas and Melissa Hartwig. (Both are RKCs which I find cool.) I skipped right to the 30 day plan and started it with Brent. I’ve been making my way through the rest of the book. So far I’m enjoying it and will give a full review when I finish the 30 days.

For 30 days I’m not eating dairy, grains, legumes, some oils, and SUGAR. Aside from a few sips of of an experimental pumpkin maple smoothie I was making my kids I haven’t had a bite of sugar natural or refined for 13 days.

I feel amazing. My energy is level is back to consistent and my mood is up.

Now I just need to start sleeping 8 hours a night.

It feels good to be finding my old new self even if it means I’m going to skip out on the ice cream at the Ben and Jerry’s factory in Vermont.

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook (Be sure to click “subscribe” if you want posts to show up in your feed.) Simple dimple!

Journey with our family on the road at New School Nomads as we take a year long RV road trip through the United States!

This post contains affiliate links.

The post Three Thoughts Thursday appeared first on Girl Heroes.

Brent grew up in Santa Maria, California. Santa Maria is known for its unique and delicious style of BBQ and Brent’s barbecuing skills are no less impressive than the BBQ from town where he grew up.

He was destined to be a GRILL Hero from birth.

Just look at that confidence at the grill!

Traditional Santa Maria BBQ is tri-tip, a specific cut of beef, but there is an equally amazing and easy way to barbecue chicken. The key to amazing Santa Maria BBQ chicken is not in the ingredients, they are ridiculously simple, but in technique. Get the technique down and you will be on your way to becoming a Grill Hero too.  

Santa Maria BBQ Style Chicken

• Chicken Breasts (Bone In)
• Bottle of Beer
• Italian Dressing Seasoning Packet
• Garlic Salt
• Pepper

We buy a whole chicken and quarter it ourselves. If you are quartering your own chicken leave the skin on.

1. Rinse and dry chicken.

2. Mix one packet of Italian dressing seasonings with half bottle of beer (about 6 oz). Brent prefers beers with stronger flavor. (Firestone and Bluemoon are two of his favorites.)

3. Generously sprinkle both sides of the chicken with garlic salt and pepper.

4. Place chicken on the grill bone side down. Let it cook over medium heat for about 15 minutes or until the skin starts to get golden brown.

5. Flip over the chicken and start basting heavily. The idea is to dry out the meat when you are cooking it boneside down and rehydrate with the beer baste. Cook for another 10-20 minutes depending on the size of your chicken, basting the entire time.

6. You can tell when it’s done because the meat starts to get firm and it’s no longer pink on the inside.

My favorite thing to eat Santa Maria BBQ chicken with is grilled artichokes. Heavenly! I will have to post how Brent makes these soon.

The best part of Santa Maria BBQ chicken is that I don’t have to listen to my kids complain. They love it! Almost as much as I do.

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Sign up to have posts emailed to your inbox. 2. Subscribe to the RSS Feed or 3. “like” Girl Heroes on Facebook (Be sure to click “subscribe” if you want posts to show up in your feed.) Simple dimple!

Journey with our family on the road at New School Nomads as we take a year long RV road trip through the United States!

The post Santa Maria BBQ Style Chicken Recipe appeared first on Girl Heroes.

We all know that soda isn’t good for us but giving it up can be hard.

Are there any healthy alternatives to soda?

You betcha! Water kefir, my favorite beverage, reminds me of cream soda with a slight tang. Personally, I prefer water kefir over kombucha. Both of these beverages are so enjoyable that I have continued to brew them while living in our RV where space is tight and everything we brought had to be “worth it”. Water kefir and kombucha made the cut.

I love my water kefir over ice. Beats a chemical laden soda any day!

Tibicos or Water Kefir Grains

What is water kefir?

Water kefir is simply fermented sugar water. Water kefir grains or, tibicos, are a symbiotic collection of bacteria and yeast that feast on sugar in water creating a fermented beverage full of probiotics.

What are the benefits of water kefir?

There are numerous health claims made for water kefir everything from clearer skin to fighting cancer but very little research to back those claims up. The biggest benefit I see is that it gives your gut a healthy dose of beneficial bacteria, enzymes, vitamins, minerals and, like I said, it’s a delicious alternative to soda. Since I started drinking kombucha and water kefir my soda cravings have virtually disappeared.

How do I make water kefir?

I learned to make water kefir from a friend a few years ago. It has always turned out so well that I stuck with her directions.

Water Kefir

4 Cups Filtered or Spring Water *
1/4 Cup of Turbinado Sugar
1/4 Cup of Kefir Grains
1/4 Tsp Organic Unsulphured Molasses (not necessary but the minerals help keep the grains healthy)

*Reverse osmosis or distilled water is not recommended. The water should contain some natural minerals.

Truth be told, I gave up measuring the molasses and now just use a “fork dip” of molasses.

First, dissolve the sugar and molasses in the water in a glass container. (I rarely wait for the sugar to completely dissolve and it turns out fine. Also I use a quart size mason jar and don’t measure out the water.)

Next, add the grains. It’s not necessary to add any of the water kefir. Cover your grains with a cloth secured by a rubberband or a loose plastic lid. If you have a metal lid (like I do) cover it with a napkin, and LOOSELY close the lid. You want the grains to get some air. Let it sit 24-48 hours at room temperature before straining the kefir and repeating the process in a new batch.

I store my water kefir in the fridge in an empty bear bottle. Often I will leave it out on the counter overnight to build up carbonation before putting it in the fridge.

Once I fermented it in the closed beer bottle. Bad idea. When we opened it it sprayed out so hard that it hit the ceiling. I was lucky that the bottle was strong or it might have exploded in my hands. So make sure it can “breathe”.

Water Kefir on the Left & Kombucha on the Right

(photo by Janetha)

Or if I’m brewing more than one mason jar at a time I use large bottles with pressure wire lids. I have no idea what you actually call these sort bottles but you can buy them from Ikea.

Simple dimple.

However if you google around you may end up with a few questions.

Do I need to use a plastic strainer?

Most people will say you do. I didn’t have a plastic strainer and since I’m into minimalism, I didn’t want to go out and buy something else so I used a fine metal strainer I already owned. I should say I don’t let my grains sit in the metal strainer (but I don’t think they would be traumatized if I did). I simply strain the water kefir into a container and dump the grains into a bowl while I’m dissolving my sugar. I’ve been doing this for almost two year now and have never had a problem.

How long do water grains last?

My understanding is that if taken care of they will last indefinitely as they multiply.

How do you “take care” of water kefir grains?

I try to make sure I change the water (start a new batch) every 48 hours. However, sometimes I forget and they ferment too long running out of food. This can damage the grains. At one point, I noticed my grains weren’t multiplying so I strained them and washed them by stirring them (rather vigorously) around in filtered water. Then I put them a quart sized mason jar full of filtered water with 1/4 cup of turbinado sugar and 1/4 tsp of molasses. I let the kefir grains “rest” in the refrigerator for about a week before I rinsed them and started a new batch. Immediately, the grains started multiplying again and making delicious kefir. “Resting” your grains also works when you are going to be gone for an extended about of time. How long it takes your grains to run out of food mostly depends on heat. If it’s hot they will ferment faster and run out of food.

What do you do with extra grains?

Since healthy water kefir grains multiply you will be left with extra grains. I use those grains in smoothies, give them away, and sometimes eat a spoonful plain. I know the thought of it kinda grosses me out too but they don’t really have any taste.

How do I know if my water kefir grains are “working”?

You will see bubbles rising up from the grains and the kefir will have a slightly fermented taste. Try the sugar water mixture before adding the grains by pouring a little into a separate cup (you don’t want any contamination) and then try it again after 24-48 hours and you should taste the difference. It also changes color.

Do you rinse your grains each time?

No, I’m lazy so I rinse them about every other batch.

Nectarine Water Kefir

Can you flavor water kefir?

Yes. After the initial fermentation I sometimes remove the grains and add dried fruit. I’ll let it sit on the counter for an extra night or two. I’ve also heard you can use vanilla extract or lemon but I haven’t tried it.

Where do I buy water kefir grains?

Personally, I have never bought water kefir grains. I got mine from a friend. So my suggestion would be to start on Facebook and ask if any of your friends make water kefir. You never know what your friends might have brewing behind closed doors. I got my first kombucha scoby from someone I had no idea was into health when I posted on Facebook I was looking for one. If that doesn’t work you could always look on Craigslist. Lastly, I’ve seen them for sale on the internet but since I have never bought them online I can’t vouch for any of the website. If anyone has purchased them online feel free to share your source.

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Subscribe to the RSS Feed 2. “like” Girl Heroes on Facebook, or 3. Sign up to have posts emailed to your inbox. Simple dimple!

Check out our family’s adventures being inspired to follow you dreams at New School Nomads as we take a year long RV road trip through the United States!

The post Water Kefir – How to Make the HEALTHY Soda Alternative appeared first on Girl Heroes.

When I was at the Robert is Here fruitstand, I saw a new-to-me fruit called Sapodilla.

Mistaking them for potatoes, I would have walked past had I not read the sign.  “Tastes like a pear with brown sugar!” What??? Yes, please!

Brent and I ate most of them plain for dessert. Sapodillas are soft and creamy. They remind me of a pear flavored pudding with brown sugar. Perfect for a smoothie.

Sapodilla Smoothie

2 Sapodillas
1 Frozen Banana
1 Cup Plain Yogurt (I use whole fat)
1/2 Tbs Maple Syrup
1/8 Tsp Cinnamon
Large Handful of Ice

Throw it all in a blender and blend until creamy.

Makes one EXTRA large smoothie or two medium smoothies.

Anyone else ever tried a sapodilla? We are heading up to North Carolina soon. Anyone have any advice as to what to see or do? Any good local foods we should try?

Thank you for the kindness regarding my last post about breast cancer. Your support and encouragement were sincerely uplifting. I’m going to do my best to not think too much about it. There isn’t much I can do until we get back to Ventura in the fall. In the meantime, I going to put my energy into being present with my family and not lost in worry.

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Subscribe to the RSS Feed 2. “like” Girl Heroes on Facebook, or 3. Sign up to have posts emailed to your inbox. Simple dimple!

Check out our family’s adventures being inspired to follow you dreams at New School Nomads as we take a year long RV road trip through the United States!

The post Sapodilla Smoothie appeared first on Girl Heroes.

I finally found time to make a new recipe. A tabouli recipe. If you want to call it a recipe. Tabouli is sort of a like a caprese salad. There are pretty standard ingredients with a few variations among recipes.

Although, by necessity, mine makes a slight divergence.

When I was at Robert is Here, I bought some parsley with the intention of making tabouli. However, when we settled down in the everglades I realized I didn’t have any bulgur a traditional ingredient in tabouli.

When you are in the Everglades you just don’t run out to the store unless it’s the campground store to buy mosquito spray or Spam. Both will kill you if used enough.

Anyway I decided to improvise with what I had on hand, quinoa.

Quinoa Tabouli

1 Bunch of Parsley
3 Tomatoes
1 Clove of Garlic (pressed)
1 Lemon (the juice squeezed)
2 Tbs Olive Oil
1 Cup of Quinoa (measured uncooked)
Sea Salt and Pepper to Taste

Cook the quinoa. I always cook mine using a ratio of 1:1. I bring the water to the boil stir in the quinoa and some salt. I let it continue to boil for a minute or two before I off the heat, cover it, and leave it. No clue if this is the “proper” way to cook quinoa but it always works for me.

While the quinoa is doing its thing, I chop the parsley (fine), the tomatoes (course), squeezed the lemon, and pressed the garlic. By the time, I’m done with all this, the quinoa is ready to be tossed in a bowl with everything else. Simple dimple!

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Subscribe to the RSS Feed 2. “like” Girl Heroes on Facebook, or 3. Sign up to have posts emailed to your inbox. Simple dimple!

Check out our family’s adventures at New School Nomads as we take a year long RV road trip through the United States!

The post Quinoa Tabouli appeared first on Girl Heroes.

As you may have read, eating on the road has been a bigger adjustment than I had anticipated.  The longer we are on the road the easier it becomes or perhaps it’s just that we’ve been in Florida where there is a year round growing season. Either way, I thought I’d share some of the more unique places we’ve stopped.

Before we headed out of Tennessee we stocked up at Trader Joe’s. (I know Trader Joe’s isn’t unique but I sure do miss it.) It wouldn’t be accurate to say we don’t buy any processed food at the grocery. I do my best to cook most of our food from whole food ingredients but sometimes this momma is tired and cranky so I figure a quick curry dinner that uses a pre-made sauce is better than a stop for fast food. These are my favorite convenience foods and Trader Joe’s staples.

Meow Cow says, “What’s for me?”

I had no idea that Trader Joe’s had started carrying coconut oil!!! Either I missed it in California or it is a newer item.

I found the Market at Washington and High through Eat Wild.

We stocked up on local grassfed ground beef.  This sign at the top of the meat case is a picture of the butchers that says, “Tennesseans process this meat.”

I love visiting small local grocers.

I also love trying local chocolate now that I’m eating sugar again. (BTW it’s going really well. Maybe I can get around to writing some more about it later.)

We were so busy traveling for a few weeks that we didn’t have time for any more local stops until Port Charlotte where Brent and I had a date at a Farmer’s market in Punta Gorda and then recently at the Alliance of the Green Market in Fort Myers.

We heard about the Green Market through my friend Rhiannon. I met Rhiannon on the phone when I bought a Bodybugg a few years ago. She was my “Bodybugg Coach” and we ended up keeping in touch. How cool is that!!! We met at Bennett’s Fresh Roast, a local coffee shop, with our families before we went to the Green Market.

I have to admit I was tempted to get one of these “maple bacon doughnuts” but decided against it. We had a long day ahead of us and I didn’t want to feel sick.

Back to the Green Market. We left with a good amount of fresh fruit and vegetables.

Including starfruit!!!

Salmon patties, starfruit, and salad with sprouts. Love alliteration!

Then the other day, we stumbled on this gem, Robert is Here, a fruit stand in Florida City.

It was a blessing. We hadn’t planned well (imagine that) and needed some things before heading into the Everglades for a few days. We had already passed all the conventional grocery stores so seeing Robert’s fruit stand in the middle of the swamp was like finding an oasis in the desert.

Robert had a fantastic selection of fruits and vegetables.

And alligator jerky. I passed.

Robert still runs the stand over 50 years later! The story goes he set up a stand to sell cucumbers when he was 6 years old but since no one knew he was there he didn’t sell anything all that Saturday. So his dad put out a sign that read “Robert is Here”. That was in 1959! Cool, right!

I was so happy to meet Robert and support “stand”. Everything we bought was delicious. We even stopped again on our way back out of the Everglades.

Well, I know we haven’t shopped at as many local markets as I would have liked but we’re trying.  It’s been a challenge and an adventure. One I’m grateful to take on!

Hugs and High Fives,
Jenn

If you enjoyed this post you can follow one of three ways! 1. Subscribe to the RSS Feed 2. “like” Girl Heroes on Facebook, or 3. Sign up to have posts emailed to your inbox. Simple dimple!

Check out our family’s adventures at New School Nomads as we take a year long RV road trip through the United States!

The post Eating at Home on the Road appeared first on Girl Heroes.