The Lakeside Life
Smith Lake, AL
Being a busy mom of a 6 year old, and 4 year old twins, can get a little crazy busy on its own. Add in managing my role on The Lakeside Life magazine along with considering a role as the Director of Sales, holding interviews, writing articles, and instructing fitness classes on top and... well, lets just say it's interesting with the Rigg 5. IF we get breakfast it's super fast. The majority of the time we are eating on the ride to school. It can be the same when on the run to get to the lake on the weekends. Whether it is dry cereal or some toasted frozen blueberry pancakes, we have to have something in our bodies to start our jam-packed day.
I know many of you experience the same, so in an effort to bring healthy foods back into our fast paced lifestyles, I’ve come up with some healthy, wholesome recipes that can be made fast for those days on the run. Stay tuned to our blog for new recipes, and watch out for some exercises to help you get in shape and feel great, with a diet plan along the way. Also check out our magazine, released quarterly for more delicious recipes and lakeside workouts.
Subscribe to our magazine at http://www.thelakesidelife.com/subscription.html.
First, let's be real… you start with coffee! Trader Joes has a wide selection of coffee ground or whole bean which can be fresh ground in the store. Skip the cream and sugar, and just try your coffee with some almond or coconut milk instead, or better yet go black!
Organic or whole foods are always the best, but try to make choices that align with your budget.
2 eggs (either whole or whites)
¼ cup of milk
1 oz shredded cheese mix (try Sargento's mixes)
¼ cup of spinach leaves (Publix in Cullman AL has a great selection)
1 Tortilla (we used Mission this time)
Add your choice of deli meat or breakfast sausage for a little more protein. A couple of slices of avocado, if available - to top it off, makes this burrito fast, wholesome and packs enough energy to get you through your hectic mornings.
ENJOY ...and see ya Lakeside!
written by: Haley May, Partner/Creative Director
For as long as I can remember I have been a total breakfast hater. Big shocker, right? The thought of waking up to pancakes, eggs and breakfast meats made me absolutely gag.
Luckily, I married a man who felt the same way. We were on the same page of just holding off the food until about 11am and skipping straight to lunch. And for the first few years of our marriage, that's exactly what we did.
Until our two little boys came along. Somehow, two breakfast haters created two little breakfast loving monsters. When I say they love it, I mean they REALLY love it. The average at home breakfast for Cash and Camber consists of LOTS of eggs (they eat about two-three dozen a week) along side bacon, toast or occasionally pancakes. Recently they are loving oatmeal, Greek yogurt and fruit.
I hate to just sit them at the table alone, and my metabolism totally stinks after having the twins, so I went on a journey of finding a breakfast that I could enjoy with them. It had to be something nutritious that would help fuel me for my day - and get that metabolism moving. That is when I started experimenting with avocado toast.
I came across tons of variations across Pinterest and after many trials, I created the ultimate breakfast which I call Everything Avocado Toast.
It's the perfect morning breakfast full of whole grains, healthy fats and protein.
There are quite a few holiday traditions in our household, some that are purposely done and others, like this one...just happen year after year. When the luscious Thanksgiving leftovers have lost their luster, we find another way to continue enjoying the turkey! This recipe is sure to hit the spot! Enjoy!
1. Chop the turkey, onion, and peppers. Drain beans. Preheat a large stockpot on medium high for 2-3 minutes. Place oil in pot, then add peppers and onions, cook and stir 2-3 minutes or until tender.
2. Reduce heat to medium. Remove casing from sausage and add sausage to the pot. Cook 5-6 minutes, stirring to crumble or until sausage has browned.
3. Stir in cumin, chili powder, oregano, pepper, beans, and broth; bring to a boil. Reduce heat to low, cook and stir for another 10-15 minutes or until thickened.
4. Stir in turkey and milk; cook 2-3 minutes to blend flavors.
5. Top with shredded cheddar, cilantro and serve!
This Apple Cider Margarita is perfectly festive for a fall night. It has a wonderful taste, and is a great way to savor the last few days of fall!
Apple Cider Margarita Recipe:
Combine the Grand Marnier, tequila and apple cider in a shaker. Next, in a small bowl, prepare the rim mixture by combining the cinnamon and sugars together. Dip the rim of each glass in a bowl of water, then press the rims into the sugar mixture to cling. Carefully place ice into the glasses, and pour the combined beverage, from the shaker, into the glasses over the ice. Garnish with an apple slice and/or cinnamon stick. Enjoy lakeside by a warm fire!
As seen in our October issue, here is the recipe for a favorite Fall dip!
1. Cut cheese into small cubes and set aside.
2. Remove chorizo from casing and brown in a skillet. Drain well.
3. Reduce to medium heat, adding cheeses, milk, and garlic salt.
5. Cook and stir 8-10 minutes or until well blended.
4. Drain corn and rotel, adding both to the mixture.
5. Cook 5 minutes and serve from skillet.
Whether your weekend consists of football or the lake, or in a perfect world - a combination of the two, crowd pleasing appetizers are a must! This Gameday Log is a go-to, especially if you prefer to make your appetizers ahead of time!
Mix the taco seasoning, chopped green onions, cooked bacon bits, sour cream, and cream cheese together. Drain the Mexicorn and Rotel, placing in separate bowls. Lay three tortilla wraps flat and spread the mixture across, layering with the drained Mexicorn and Rotel. Roll the tortillas up and wrap in tin foil separately. After refrigerating for two hours, slice and serve.
Lake Living at it's best!
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