HAPPY SKIRT YEAR!

Today marks the first day of the new ambassador year for Skirt Sports!  YAY!  This year I will be serving as a Skirt Sports Ambassador Captain and I am so excited for this opportunity.  The Skirt Sports Ambassador program is like no other – it’s not just about getting out the word on their products it’s TRULY about supporting other women in the community.  One of the motto’s of the company is #realwomenmove and this company truly embodies that spirit – seriously, go check out the website and you’ll see all sorts of women sporting the gear – it’s amazing!

As y’all know my New Years goal is to write more so here I am writing to you about my love of the skirt.  I used to play field hockey so wearing a skirt/kilt was a regular thing for me.  When I started running as an adult I ran (maybe I kinda sorta intended that pun haha) into some major issues with chaffing [cue cringing face].  No matter what sort of shape I was in I would have problems and so I started wearing capris more but that presented another problem [cringe face again…camel toe].  What’s a woman to do?!  Then I joined the MRTT [Moms Run This Town] group in Savannah, Georgia and a few years back all of these ladies started posting adorable pictures of themselves running in…skirts…I CONFESS…I was a HUGE skeptic at first [I pretty much always am].  Then one day they were having a sale and a friend posted a discount code and I bought my first ever Skirt Sports skirt – the Gym Girl Ultra in Pop-arazzi print.  I was still a bit hesitant to test out the skirt but I finally gave in and was shocked!  The shorties underneath stayed nicely in place and for the first time in a loooooong time I did a run and didn’t have any chaffing issues!  Oh and there were pockets!  Yes, pockets!  Seriously, women’s clothing hates pockets for some reason and it’s frustrating as heck but Skirt Sports takes care of that issue and gives you amazing pockets left and right and back and all over and…*sigh*…I was a changed woman.  I quickly converted to skirt.  The following year when my friends posted about ambassador applications I thought hey, why the heck not and applied.  After being rejected by some other companies I was shocked to receive my Skirt Sports Ambassador acceptance letter for the 2016 season!  I cried.  My skirt sisters helped me in ways they probably don’t even know about.  They encouraged me along my journey as a preggo mother runner.  Yes folks I comfortably wore their skirts for my entire pregnancy and even did a photo shoot in my favorite Skirt Sports outfit.  I share the love of skirt just because I truly believe in this company.

Anyways, that’s just a brief glimpse into my skirt loving world.  I will continue to share more of my journey with you this year.  So please keep checking the blog and if you’re interested in checking out Skirt Sports click on the link at the bottom of this post.  Oh, and to kick off the new ambassador year how about a 20% OFF code?!  1SSCAPT20  Follow me on Instagram @RamblingMom and be sure to tag me so I can see what you end up buying and be giddy about it with you because we are sisters like that now 😉 #RamblingMom #SkirtSports #converttoskirt #skirtluv17

Enjoy!

Skirt Sports

Protein Pancakes 

I love to experiment in the kitchen. I especially like to adapt recipes to make them a smidge healthier by sneaking in some nutrients my super picky son (he’s on the autism spectrum) may otherwise not get. So I took my good ole pancake recipe and came up with something new. As usual I’ve added some variations for you so that you can make it however you like. 

Ingredients:

*2 cups oatmeal (it will be turned into oatmeal flour. I like to use Bob’s Red Mill 5 Gran rolled hot cereal because it contains many grains: oats, wheat, rye, barley, triticale & flaxseed.  You can use any sort of oatmeal you’d like)

*Or the alternative instead of grinding up oats for a flour is to use 1 1/2 cups of all purpose flour regular or whole wheat  

1 scoop Vega one protein powder (it’s important to use a pea based/vegan/vegatarian protein powder. Cooking with whey protein turns out icky for some reason imo)

3 1/2 tsp baking powder 

1/4 vanilla Greek yogurt or blended yogurt or 1 banana or 1 egg (I personally like to use egg alternatives because I have a strong egg sensitivity/allergy and really limit the number of eggs I eat)

1 1/4 cups milk (whatever kind you like here it can be almond milk or coconut milk, etc) 

1 heaping cup of blueberries or chocolate chips (if you want – you don’t have to add a filler ingredient but we like to. Chopped up strawberries or another sort of berry also make for a good pancake)

Directions:

  • If you’re choosing to regular flour route then add it and the protein powder and the baking powder into a large bowl and mix well. 
  • If you’re making the oatmeal flour then pour your two cups of oats into a blender or food processor and chop it up really well until it turns into a flour. After you have your oatmeal flour then pour in the protein powder and baking powder and mix it all together then pour the dry mix into a large bowl. 
  • Making a well in the center of the dry mix add in your “egg” and milk and mix well. 
  • Fold in your pancake filling. 
  • Cook like you normally would any other type of pancakes. 
  • Drizzle with berry simple syrup** (recipe below) or regular syrup or local honey or however you like to top your pancakes. 
  • Enjoy! 

Note this recipe makes about 12-18 pancakes depending on how big you make your pancakes. I usually use my 2 tbsp scoop to make my pancakes and get about 15 from this recipe. 

    Berry Simple Syrup: 

    This recipe is easy peasy and can be used with pretty much any type of berry. 

    Ingredients:

     1 cup berries (blueberries, strawberries, blackberries, raspberries or even a combination of berries)

    1 cup water 

    1 cup sugar

    Directions:

    • In a saucepan combine all ingredients and cook on medium heat. Let sugar dissolves and the mixture to come to a slight boil. Steadily stir for about 5 minutes once it starts to boil. 
    • Drizzle over your pancakes. 
    • Enjoy. 

    If you have any syrup left over you can place it in the fridge and reuse it. To reheat it do so in 30 second increments and stir in between so as to not get any hot spots in the syrup. 

    So what are your favorite type of pancakes?!  I’m a personal fan or blueberry but my oldest daughter is a chocolate chip girl and sometimes feels tricked if I load the pancakes with berries instead of chips haha. 

    DeLise Turkey, Bean & Spinach Meatballs 

    Dinner tonight was a magical moment of making something out of basically nothing. In these circumstances some of my best recipes have been created. Tonight was another win in my book; so in the spirit of getting back to writing and while the recipe is fresh in my mind (because honestly half the time I just throw everything together and don’t give it much thought) I wanted to share it with you all.  These are some protein packed ridiculously delicious meatballs that could be formed into a patty for a burger or rolled into smaller balls for an appetizer at a party or made as noted below and serve with some pasta or zoodles or even made into a sub. Whatever you choose to do I hope you enjoy it as much as I do. 


    Ingredients:

    1 lb(ish – because mine was actually 1.25 but that’s OK) ground turkey

    1 egg

    1 can (15.5oz) cannellini beans

    1 1/2 cups Italian bread crumbs 

    1/2 cup chopped spinach

    Sprinkles of various Italian seasonings such as a lil bit of garlic, some basil, oregano, parsley (flavor to your taste) 

    Olive Oil (the EVOO kind or canola oil) to coat your pans

    Directions:

    • Preheat oven to 350°F
    • Open the can of beans and drain them (mostly it’s OK if it’s not completely drained) and place into a small bowl and smash them up well (I used my potato smasher to do this but if you don’t have one just use a fork)
    • In a large bowl combine: ground turkey, egg, smashed beans, bread crumbs, spinach (it’s OK if your spinach came straight from the freezer as long as it’s nice and chopped up), season to taste (with the seasoning don’t go out of your way buying specific stuff just use what you have unless you don’t have any then obviously go out and get something)
    • Line baking sheets with foil and brush on a little coat of EVOO 
    • Using a regular table spoon scoop, shape and roll out your meatballs. This recipe makes about 18 meatballs using this method 
    • Bake for 27-30 minutes (depending on your oven; our current one sucks so it almost always takes me a smidge longer)
    • Enjoy!


    Super Yummy Scones

    First off – HAPPY NEW YEAR!!!!!!!!!!!!!!!!!  Welcome to 2017!  I’ve been doing ok in the resolution world the last couple of years and have been trying to keep things realistic and in check.  I’m not perfect by any means but I am happier with the results.  Last year I had a goal of reading at least one book a month and I ended 2016 having read 67 books and started about a handful of others.  In 2017 I’m upping that to 2 books a month and hosting a book club called Read, Run & Ramble (more on that later).  A new goal/resolution for 2017 is to get back to writing.  I have been in therapy for a while now [pregnancy with baby Cinco was mentally difficult and having a husband who is active duty in the Army doesn’t help – more on all that later as well] and one of my “assignments” has been to journal; so in 2017 I “resolve” to get back to writing for pleasure as well and blog at least once a month.  So here’s my first blog for the new year.  Ladies and Gentleman I present to  you my recipe for Super Yummy Scones!

    If you’ve read any of my other recipes you know I’m not a traditionalist, I like to have fun and experiment and substitute and sometimes things flop and sometimes things are on point phenomenal – I personally believe my scones recipe is phenomenal.  In this post I’m going to give you the base recipe and toss in some variations as well.

    Anyways, I went to River City Produce on New Years eve and stocked up on way too much produce.  Luckily I had some team #nosleep running buddies to share with but I still had a plethora of fruit left for my own family.  So I got experimenting and bought a food dehydrator [more on that later or else I’ll get way off task – I am THE Rambling Mom you know?  I have a tendency to “ramble” sorry not sorry]…anyways, this is why I made some scones.  I took an old recipe I had and made it my own.  Enjoy:

    blueberry-scones

    Ingredients:

    1/2 cup milk [I use 2% you can use whatever you have heck if you’re an almond milk drinker try that and let me know how it turns out]

    1/2 cup yogurt [I like to use blended vanilla but have also used greek and even sour cream will work]

    2 cups all-purpose flour [can be white, whole wheat, a mix of both; if you haven’t gotten the point yet, have fun and experiment with it]

    1/2 cup sugar

    *1 scoop protein powder* [this is optional but I will say IF you use protein powder use a pea based one, I’m a personal fan of Vega one.  There’s something special about vegan protein powder that makes it very baking friendly – I like to add protein powder in because my kiddo with Autism, Tedy, he doesn’t eat much protein but he will devour these scones so it makes me feel a bit better as a mama]

    2 tsp baking powder

    1/2 tsp salt

    1/4 tsp baking soda

    1/4 tsp cinnamon [sometimes I forget this and it’s ok]

    1/2 cup butter [aka a stick of butter – USE THE REAL STUFF THIS RECIPE SAYS BUTTER NOT THAT MARGARINE CRAP!] it’s best if this stuff is super cold so even if you have butter in the freezer use a stick of that if not just use it straight out of the fridge because you’re going to grate it

    1 1/2 (heaping) cup of blueberries [variations: 1 cup chocolate chips + 1/2 cup coconut flakes hell you can even toss some instant coffee in the dry mix to make it mocha again have fun here but don’t short change yourself on whatever you choose make sure it’s a HEAPING 1 1/2 cup]

    melted butter to brush the tops if you want

    icing (I’ll give that recipe at the end)

    Directions:

    • preheat oven to 400F & line your cookie trays with parchment paper (usually a couple of trays)
    • in a small bowl whisk together the milk and yogurt
    • in a larger bowl (think whatever you use to make cookies in) combine: flour, sugar, protein powder if you want it, baking powder, salt, baking soda, cinnamon if you have it
    • grate in your stick of butter to the powder mix – you do not need a pastry cutter dough blender thingie if you don’t have one I honestly just use a fork and butter knife to mix the butter in…you want your dough to look like it has little peas in it, like a crumble
    • add the milk and yogurt mix to the big bowl, I just take my fork and keep stirring and stirring as I pour this in, you don’t have to mix too much just blend it in nicely you want the dough to still have a crumbly look to it
    • fold in the berries or chocolate chips or whatever scrumptious filling you decide on
    • the beauty about scones is that they don’t have to be perfect shape wise; you can either scoop heaping tablespoonfuls onto the parchment paper lined cookie trays or you can slap down some flour on your counter top and ball up the dough a bit, flatten out and take a pizza cutter and cut it into triangles however you please – I like big ol scones so I just cut it like a standard pizza and put the triangles on the trays (note: it may still be crumbly and THAT’S OK]
    • brush the tops of the scones with some butter if you’d like but you don’t have to – heck you can put some of that fancy big crystal sugar on top too if you want at this step, whatever floats your boat
    • bake for 15-20 minutes depending on the size of your scones – once they’re golden brownish you’re golden 😉
    • remove from the oven and let cool for a bit.  Ice now or later, whatever you want or heck you don’t even have to ice them just ENJOY!

    EASY PEASY ICING RECIPE:

    This icing recipe is a joke it’s so easy and you can use it for anything else that calls for icing so here’s the deal grab a small bowl and add a cup of powdered sugar,  add about 1/4 tsp vanilla extract and then stir in 2-4 tbsp milk depending on how thick or thin you like your icing.  Mix it all together and viola you’ve got icing for your scones or other treats.

    Well, I hope you all enjoy this scones recipe; hubs is not happy with me for sharing it haha he likes that it’s been a well-kept secret until now.  HAPPY NEW YEAR!

    Ladies & Gentleman…The Elvis Shake

    It’s summer in Texas…it’s HOT!!!  My kiddos played at the playground and then were asking for a treat, something nice and cool.  Sophia wants to go to Sonic…nope, it’s on mama’s banned list right now (gosh I miss their ice though).  Ceci wants icecream…fine.  Mama pulls out the Ninja blender and gets to work:

    Ladies & Gentleman I present to you…

    IMG_4916

    The Elvis Shake*

    Why the Elvis shake name?  Peanut Butter & Banana that’s why!

    In a blender add:

    • 2 cups of milk
    • 2 (frozen) bananas
    • 2 (heaping) spoonfuls of creamy peanut butter
    • 4 (heaping) scoops of vanilla icecream
    • a scoop of vanilla protein powder (optional – trying to make it pseudo healthy here)
    • a handful of ice

    Blend, serve in a mason jar (because that’s the southern way) and ENJOY!

    IMG_4915

    *recipe makes a blender full aka about 6ish 8 oz. servings.

    I’m NOT Super Mom

    People keep telling me I’m Wonder Woman or Super Mom or that I need a cape (implying some sort of Super Hero status).  I’m not.  Yes I have a whole gaggle of stair-stepped little kids (ages: 8, 6, 4, 2 and new) but I’m no Super Hero.  I get mad.  I scream.  I cry.  I feel worthless and unworthy of the life I have.

    I usually roll my eyes when people pay this compliment to me.  Super Hero status is just something I can’t accept.  I think ‘If only they knew the darkness then they wouldn’t say such things.’

    I can accept that I’m a mom but that’s about it.  I can’t even believe that I’m a mom of 5 some days!  If you told me 10 years ago (heck 5 years ago even) that I would have 5 kids, I would’ve rolled my eyes and laughed (lots of eye rolling going on).  Me?!  No.  2, maaaybe 3.  4? hahaa.  5?! heck no!

    Yet here I am, 5 kids and no cape.  They say, “I don’t know how you do it.”  I think, ‘I don’t know how I do it either.’  I usually don’t reply to these things.  I just do it.  It’s my life.  It works for me somehow.  Even though I don’t feel worthy of this life, I do love it.  Even though I can’t believe I have 5 kiddos I do adore them (and luckily they adore each other, even if they fight at times).

    I struggle.  I need help and I rarely ask for it because it hurts my silly pride at times.  Yet I manage, and have been learning to ask for help when I really need it because I’m not a Super Hero and I can’t do this alone.  Luckily I have a good side kick of a husband, and that makes a world of difference.  I’m a Batman fan personally but we aren’t Batman and Robin or any other famous Super Hero pair…we are just Liz and Troy with 2 girls and 3 boys.

    Homemade Fudge

    It has been YEARS since I last made fudge and this past weekend I went on a fudge making SPREE!  I did so because my mom was supposed to bring me Fluff when she came to visit BUT she FORGOT IT!  She requested for my Aunt to ship it to me and well…this is what it arrived as:

    IMG_4582

    Anyways, her mistake makes for your lucky day because I had to use up what we could salvage.  As requested, here are the fudge recipes.  They’re all based off of the Never Fail Fudge Recipe from Fluff and the starting base is the same for all three.  The three types of fudge for this post are Cookies & Cream (aka – Oreo), Peanut Butter with Chocolate Swirl, and Mocha Coconut.

    Starting Base: 

    Ingredients:

    • 2 cups – sugar
    • 3/4 tsp – salt
    • 1/2 stick (4 tbsp) – butter (unsalted) [margarine is nasty don’t use that crap use the real thing]
    • 1 small can (5oz aka 2/3 cup) evaporated milk
    • 1 small jar (about 1 cup) Marshmallow FLUFF [I guess you could substitute in some other craptastic marshmallow spread but IF you can get Fluff DO IT – I don’t know what it is about Fluff; maybe it’s the homesickness for New England, but it’s significantly better than any other brand in my opinion]
    • 3/4 tsp vanilla

    Directions:

    • In a medium saucepan mix together the first five ingredients over medium heat and bring to a boil (don’t mistake escaping air bubbles for a boil).
    • Continually stir boiling mixture for about 5 minutes.
    • Remove from heat and add in vanilla.
    • Add in remaining ingredients based on which type of fudge you would like to make.

    Cookies & Cream – 

    Ingredients: 

    • 1 bag (about 12 oz) vanilla baking chips or white chocolate chips
    • 2 cups crushed Oreos [to crush the Oreos I just put a couple of rows into a large gallon baggie and took out all my anger and frustration on them to mush them up good]

    Directions:

    • Stir in the vanilla chips or white chocolate chips until smooth.
    • Stir in the crushed Oreos.
    • Transfer to 9×9 baking dish lined with parchment paper.
    • If desired [and you’re not like me and haven’t eaten the rest of your Oreos] you can take some cookies (crushed or not) and set them on top of the fudge.
    • Place dish in the fridge and let cool/set for about 2 hours.
    • Remove parchment paper from dish, cut fudge into squares and ENJOY!

    IMG_4666

    Peanut Butter with Chocolate Swirl – 

    Ingredients:

    • 1 small jar (about 1 cup) peanut butter (crunchy or smooth)
    • 1 bag (about 12 oz) chocolate chips (your choice, I used semi sweet)
    • 1/2 cup coconut oil

    Directions:

    • In a small saucepan while you’re making the starting base add in the chocolate chips and the coconut oil until the chocolate is smooth and melted, you’re going to swirl this into the peanut butter fudge.
    • In the medium saucepan that has your starting base add in the peanut butter until smooth (you can stop here if you want and just have peanut butter fudge).
    • Transfer peanut butter fudge into a 9×9 baking dish that’s lined with parchment paper.
    • Take the chocolate sauce and pour it into the peanut butter fudge using a rubber spatula to smooth it throughout the fudge.
    • Place dish in the fridge and let cool/set for about 2 hours.
    • Remove parchment paper from dish, cut fudge into squares and ENJOY!

    IMG_4673

    Mocha Coconut – 

    Ingredients:

    • 1 package instant coffee (your choice, I used whatever I had on hand at home)
    • 1 bag (about 12 oz) chocolate chips (your choice, I used semi sweet, my mom requested I use dark chocolate next time)
    • 1 cup shredded coconut plus a little to top

    Directions:

    • Stir in the instant coffee.
    • Stir in the chocolate chips until smooth.
    • Stir in a heaping cup of shredded coconut (or you don’t have to add the coconut and you can just have a mocha fudge or heck don’t even add the coffee and you can have a chocolate fudge – see how easy this is – have fun with it – be nutty, add some chopped nuts if you want – whatever floats your boat).
    • Transfer to 9×9 baking dish lined with parchment paper.
    • If desired sprinkle some coconut on the top.
    • Place dish in the fridge and let cool/set for about 2 hours.
    • Remove parchment paper from dish, cut fudge into squares and ENJOY!

    IMG_4806

     

    There you have it – 3 yummy fudge recipes and the key is in the base.  From the base just let your imagination run wild and create your own yummy fudge concoction.  A couple of key tips: use a rubber spatula (it makes like so much easier because this stuff can get super sticky) and even though you can grease a baking dish and then put the fudge in just go out and buy some parchment paper it makes life so much easier all around between getting the fudge out of the dish and clean up too.  ENJOY!