235 were the numbers starring back at me, that was more than I’d ever weighed pregnant. How could that be? I was the queen of diets! You name it . . . I have done it, and if it was popular in the 90’s there’s good chance I have done it at least a couple of times. You see my love/hate relationship with food began in my early childhood and continued to be an on-going struggle into my late 20’s. I loved food, but plainly it was NOT loving me back. I felt exhausted with life. I wanted to feel good in my body and to engage in my life. I’ll never forget that day on the bathroom scale. It was the beginning of the search to regain my health. I yearned to feel GOOD in my body, to have peace in my mind, and to find the tools that would work long-term for me. The first thing I gave up was dieting. Next, I threw out that blasted scale. I started checking in and listening to my body. I had to discover what it felt like to be hungry; I didn’t know! I’d been emotionally stuffing myself for my whole life. I learned how to process emotions in a healthy way. I began walking, then jogging, and that led to running! I discovered that I loved to run! My first 5K meant as much to me as my first marathon. All said and done, it took me four years to lose 95 pounds. I regained my health, started to embrace my life, and fell in love with the amazing gift that a body is. I love this book- it was key in my transformation, “Intuitive Eating” by Evelyn Tribole and Elyse Resch. I share in hopes that anyone in a similar place might find hope, insight, and maybe a few new ways to help. As always . . . try it on, take what fits, and leave the rest. . . . . It’s been 20 years since that fated day on the bathroom scale. The path of health is an on-going journey in my life. I’m constantly checking in; am I really hungry or am I just stressed? I LOVE food. I love creating and sharing with this passion of mine. I’m grateful to have gained the skills to navigate this area of my life. I’m so grateful for my body and all that it allows me do: to move, to feel, to taste, to smell, to see, to create, to express, to live! Every moment is a beautiful gift❤️ #weightloss #CWRhonestyhour #intuitiveeating
I ❤️ this Gluten-free Cauliflower Pizza Crust! Oh my goodness… it’s seriously amazing! I wouldn’t have ever guessed the crust was made from cauliflower had we not made it ourselves. You’re just going to love it! 🌿🍅 #cauliflower #pizza #glutenfree 2 head cauliflower 8 inches wide 3 eggs, beaten ½ C parmesan cheese, shredded 1 tsp dry italian seasoning 2 Tbsp fresh chives, finely chopped 2 Tbsp fresh, basil, finely chopped 2 Tbsp fresh parsley, finely chopped ¼ tsp sea salt ¼ tsp pepper Your favorite pizza toppings- we used heirloom tomatoes, portabella mushrooms slices, tomato sauce, fresh basil leaves, parmesan and feta cheese. Preheat oven 375 degrees. Line 2 pizza pans with parchment paper. Rinse cauliflower, separate into florets with pairing knife. Place one head at a time in blender and pulse until rice texture. (some bigger chunks are fine) Place mixture in cheesecloth and squeeze and twist to remove as much moisture as possible. Place on pizza pan and distribute evenly. Repeat with second head of cauliflower. Bake for 20 minutes, stirring once. Turn oven up to 450 degrees. Let cool enough to handle. Squeeze through cheesecloth a second time. Put into large bowl, add eggs, spices, fresh herbs, cheese; toss until well combined. Divide mixture between pizza pans and flatten with hands until a thin crust forms, shape into a circle. Bake 15-20 minutes and remove from oven. Top with favorite toppings and cheese. Bake 5-6 minutes more until top in golden brown and cheese melts. Slice and Enjoy!
French Endive Salad & Louvre Museum in Paris, France. . . I’m simply bursting with excitement to share them both with you all! French Endive Salad is just the a perfect winter salad and I had the hardest time picking the highlights from my visit to the Louvre Museum. You could easily spend several days there and still not see it all!🍷📸 . To get the recipe and see more Louvre photos... jump on over to the blog! Link is in bio or on our timeline today!❤️. . #cookingwithruthie #louvre #paris #salad #france #travel #travelblogger #love
Meet my friend Wendy from @flavorofitaly ...Rome and Italy are her passion! Her love shines through in beautiful photos of food and landscape.❤️ Be sure to give her a follow! ・・・ Whenever you make pasta, and cut it into the shape you want, it’s inevitable that little bits remain. Here in Italy we dry those bits and crumble them up to use in soup. This simple soup is called minestra and almost every Italian child has it daily for dinner. I’m going to tell you how we make it and I bet you’ll think it doesn’t sound very appetizing at all! But guess what? It’s delicious and a delightful part of any evening meal. Boil some water and add a little salt for flavoring. Add the pasta bits and cook until al dente. Pour into bowls, sprinkle generously with freshly grated Parmesan cheese and drizzle with extra virgin olive oil. Give it a try: I think you’ll be pleasantly surprised at how tasty it is! All Italian children love their evening minestra. When one of my Italian nephews was a young boy his mom made him rice for dinner and she asked him how he wanted it prepared. His reply was that he wanted it “minestrato” (a word he made up!), in other words prepared just the way you would prepare minestra! Try your hand at making homemade pasta. I have two posts on how to do it on my website: https://flavorofitaly.com/recipes/homemade-pasta-recipe/ https://flavorofitaly.com/recipes/how-make-homemade-pasta/ #pastalover #pasta #homemadepasta #italianfood #italianfoodporn #foodphotographer #foodphotooftheday #minestra #easyrecipes #recipeoftheday #eatrealfood #eattheworld
Chicken Fiesta Kale Salad has a lovely hints of those Tex-mexi-flavors that we all love. . . black beans, sweet corn, queso fresco, red onion, green cabbage, and jalapeno’s! THEN we add in Tomato Jalapeno Vinaigrette to it and you’ll be oh-so-very-happy!🥗🌶 #cookingwithruthie #chicken #salad #healthy 4 cups baby kale leaves 1 cup shredded, cooked chicken breast ¼ cup red onion, small diced ¼ cup petite tomatoes, halved ¼ cup sweet corn ¼ cup black corn 3 tablespoons queso fresco 6-8 slices jalapeno 2 tablespoon cilantro, thinly sliced Tomato Jalapeno Vinaigrette: ¾ cup balsamic vinegar ¼ cup dijon mustard ¾ cup sugar, divided or ½ cup agave 2 teaspoons red onion, minced 1 teaspoon jalapeno, de-seeded and minced 1½ cup tomato, medium diced 2 tablespoons fresh cilantro 2 cup extra virgin olive oil salt and pepper to taste Vinaigrette: In a small sauce pan over medium high heat, add tomato, ¼ cup sugar or 2 tablespoons agave, and water; bring to boil, reduce to simmer until thickened and sauce-like consistency. (approx 8-10 minutes) Strain tomatoes through a fine meshed strainer to remove seeds and skins, gently press to release all juices; set aside. In a blender add tomato puree, mustard, ½ cup sugar or remaining agave, red onion, jalapeno, cilantro and vinegar until blended and aireated; approx 2 minutes. Slowly drizzle in oil while blending, to form an emulsion. Season with salt and pepper to taste. (Leftover will keep well fridge for 3-4 weeks) To serve: Divide kale on two serving plates. Divide remaining ingredients between plates. Serve with Tomato Jalapeno Vinaigrette. Enjoy!
Coconut Banana Bread... So… if you’ve been with us for a while… you probably know that this banana bread is our Gram’s. Grandma Louise rocked her cooking show in the 60’s and our blog is in honor of her. ❤️ . . Yay for Fit Friday!! Miss Nichole has a Treadmill Workout for us! Here’s a little snippet... “Remember; when running or walking on a treadmill you should not need to hold on. If you find yourself needing to hold on than you need to slow down. Suck it up, let go of the pride, and slow down the speed to a more manageable pace.”. . . Grab the link in our bio🤗. . #fitfriday #bananabread #coconut @purecleanfitness
You are worthy and enough exactly, perfectly the way you are in this moment. We all learn and grow and, yep, sometimes it gets a little messy which is totally okay! All those what’s or who’s or how’s don’t really matter . . . the mistakes of the past that try so desperately to take away our future ONLY have power if we give it to them. I know because seven years ago today I chose me and my kids... leaving an intensely awful relationship with my third husband. It was the beginning of separation and divorce. I hadn't ever felt the depths so profoundly as during that time period. The never ending questioning that circled around and around in my head were literally almost the death of me. Until one day, I realized I was the only one who actually had the power to turn it around. Beginning to look at all those experiences through the lens of learning and growing was a game changer for me. It took me from barely existing to finding my true self, to owning my own life, and to owning the choices that create MY life. After all, we are always creating the reality we live in through every one of our choices. The more consciously we choose the good and the highest path for ourselves, the more joy and love of living we experience, AND that is truly powerful. Coming into a full love and acceptance of myself, honoring myself and what is true for me, and realizing that I’m a work in progress has led me on a path of continually moving toward the highest and best in my life. That’s what makes it beautiful . . . it’s not always roses and butterflies out there. We all go through tough times, and I believe life brings us the lessons we need to learn and grow . . . that everything has a purpose. . . . . We are worthy of divine/universal love always ~ ALWAYS! Learning to live in gratitude, to have conscious awareness in every breath and every moment, because it is truly a gift. Live a life you love by creating it in every moment of every day! . . . . You are amazing! You are worthy! You are loved! Shine bright in all that you are, because the world needs you. BE beautifully YOU!🌿☀️ AND Happy Valentines Day!❤️#liveconsciously #cwrhonestyhour #beyourself
We had French Crepes and oodles of foodie fun over in the kitchen at Fox13 yesterday with Big Budah and the crew! Watch and cook with us... reposting the segments over on the blog today!🍴❤️ @big_budah @fox13theplace . . Grab the link in our bio or the timeline!🎥. . #cookingwithruthie #foxtv #crepes #valentinesday
Snowy, cold days call for comfy soups and I think you'll agree that Greek Fasolatha Soup, a hearty bean and vegetable soup from Greece is just right! It’s simple to make and tastes like it came right from the Mediterranean!🌿🍷🥄 #cookingwithruthie #soup #greek #healthy 4 tablespoons olive oil 1 large onion, medium diced 2 cloves garlic, minced 3 carrots, peeled and chopped (I used 3 colors of carrots cuz their so beautiful) 3 stalks celery, chopped 1 cup diced canned tomatoes 2 cans (15oz) cannellini beans (white kidney beans) rinsed and drained 1 bay leaf 5 cups water sea salt and pepper pinch of cayenne pepper (optional) 2 tablespoons freshly squeezed lemon juice 3 tablespoons minced flat leafed parsley In a large stock pot over medium high heat, add olive oil and heat to almost the smoke point. Add onions and cook 3-4 minutes or until turns translucent; stirring. Add garlic and cook 2 minutes more; stirring. Add carrots and celery; cook 2 minutes stirring. Add canned tomatoes and cook 2 minutes. Add beans, water, bay leaf, salt and pepper. Bring to boil, cover, reduce to simmer and cook 20 minutes or until carrots and celery are tender-crisp. When ready to serve add parsley, pinch of cayenne and lemon juice. Enjoy with flat bread! https://cookingwithruthie.com/2016/09/14/greek-fasolatha-soup/