Thankful Thursday: Mistakes

A mistake is defined as “an action or judgment that is misguided or wrong.” .  We have all made them from the little ones to the ones which wreck our lives or those around us.  Do you think of them as leaning lessons and are grateful for the mistake?  OR do you beat yourself up swearing to never do anything “stupid” like that again?

I will admit, depending on the mistake – I can go between the two.  No matter how you handle the mistake, you are not alone. It’s likely all of us have repeated some of our mistakes at one time or another and reacted differently each time.  The truth is if we never made mistakes, we wouldn’t learn much so it is one of those things we should be thankful for.

The good news is, you can learn from your mistakes. Then, instead of repeating them again, you’ll gain valuable wisdom to help you in the future.

1. Acknowledge Your Errors

Regardless of the size of the mistake or who it has effected,  you have to accept full responsibility for your role in what happened.  You need to ask yourself, “What role did I play in this?”.  The answer can be uncomfortable sometimes (okay, maybe most of the time), but you need to own your part.  Once you have said “I messed up,”  you can start to learn from it.  This is all part of changing and hopefully, not making the same mistake again.

2. Ask Yourself Tough Questions

You don’t want to dwell on your mistakes (this is a tough one for me) BUT reflecting on them can be productive. I don’t know about you but when I dwell on mistakes, I tend to beat myself up a little bit.  So, if you ask yourself these tough questions, it can turn a bashing session into a productive one:

• What went wrong?
• What could I do better next time?
• What did I learn from this?

Write down your responses and you’ll see the situation a little more clearly. Seeing your answers on paper can help you think more logically about an irrational or emotional experience.  Let’s face it, we have all had them at one time.

3. Make A Plan

Beating yourself up for your mistakes won’t help you down the road.  It’s important to spend the bulk of your time thinking about how to do better in the future.  Make a plan to help avoid making a similar mistake. Be as detailed as possible but remain flexible since your plan may need to change  No matter how you track your progress, find a way to hold yourself accountable.  Remember what works for one person might not work with someone else.

4. Make It Harder To Mess Up

How will you be sure not to mess up again?  Does willpower alone prevent you from taking an unhealthy shortcut or from giving into immediate gratification (I want what I want when I want it). Increase your chances of success by making it harder to mess up again. Find creative ways to become more disciplined. If using credit cards is your struggle – cut up the cards or freeze them.  Yup, in a big block of ice.  Whenever you try to thaw the block of ice, you will realize how ridiculous the situation is and stop spending money you don’t have.

5. Create A List Of Reasons Why You Don’t Want To Make The Mistake Again

We all have weak moments and the next thing you know, we have made the same mistake again!  Why not create a list of all the reasons why you should stay on track and be self-disciplined,  you can refer to during tough times. Put the list some place where you can see it – if shopping is a problem, put the list in your wallet next to your debit/credit cards.  If flirting on social media is a thing, post your list on your computer so when you start scrolling or are tempted you see the list.  Is it a guarantee?  NO but it may help you to resist the temptation.  Self-discipline is like a muscle. Each time you delay gratification and make a healthy choice, you grow mentally stronger.

Mistakes aren’t always one big blunder. Sometimes, they are a series of little choices leading to failure.  So pay attention to your mistakes, no matter how big or how small they might seem. Recognize each mistake can be an opportunity to build mental muscle and become better.

Have a blessed day!

Tasty Tuesday: Kids’ Snack Ideas

Are your kids involved in team sports?  There are lots of  responsibilities: uniforms, transportation, practices, equipment and – of course – team snacks. Whether it’s tee ball, soccer, football, cheerleading, hockey, volleyball, field hockey or lacrosse, someone has to bring snacks to those all-day tournaments and extra-long practices. Some times it is for the whole team and some times it is just for your kid…..

Never fear! Here are some practical and creative solutions for you to try to make you parent of the year in the eyes of your kids – or at the very least, parent of the week in the eyes of the team.

Healthy snack ideas

It may be tempting to bring treats the kids will love like cookies, chips and soda, BUT you might not get high marks on the nutrition front from the coach or the other kids’ parents. Don’t be known as the “junk food” mom or dad when there are plenty of healthy, delicious snacks the team can enjoy. The idea is to keep them energized during the day, not give them sugary treats that will cause them to crash later on. These healthy options will keep little athletes going strong!

• orange slices
• bananas
• apple slices
• disposable cups filled with berries
• mini boxes of raisins
• grapes
• small bags of carrot sticks
• fruit kebabs on wooden skewers
• watermelon slices
• cucumber slices
• sunflower seeds
• celery sticks with cream cheese
• squeeze-pouch applesauce
• pumpkin seeds
• string cheese
• pretzels

If you want a little variety to your treats, consider creating little sandwich baggy packs or plastic containers with a little bit of everything. Mix berries, grapes, apple slices, cucumber slices and carrot sticks in individual baggies or containers – one for each child. With individual servings, the kids can eat as much as they want and then come back for more later. (Just make sure to bring along a permanent marker to write their names.)

Of course, if you bring fresh fruit or veggie snacks, you’ll want to keep them cool for the long haul, so we recommend packing them up in a roomy insulated cooler that can hold ice. The Fresh Market^® Thermaland our Tote-ally Thermal are perfect options due to their larger size and Leak-Lock^® water-resistant thermal lining that allows for loose ice.

Fresh Market® Thermal

• water-resistant Leak-Lock^® lining allows for ice
• sides unsnap for additional space
• exterior flat pocket holds utensils and more
• zip closure

Tote-ally Thermal

 

• water-resistant Leak-Lock^® lining allows for ice
• exterior flat pocket holds utensils, etc.
• extended straps for easy transport
• zip closure

Team tip: Personalize your favorite family thermal with your child’s sport in his or her team colors. Choose from icons for sports teams, band, hobbies and more in our Personalization Studio. Don’t forget to add your team’s or school’s name for extra spirit!

Creative snack ideas

Now, if you really want to go for the parent-of-the-year award, these fun ideas just might get you there. Your kids and their teammates will love these creative treats that are not only fun to make and look at, but nutritious to eat as well. Click on each treat for directions on how to make them.

• Mango Hedgehogs
• Butterfly Snack Bags
• Fresh Fruit Pops
• Spinach and Turkey Pinwheels
• PB&J Smoothies
• Fruity Peanut Butter Pitas

Healthy drink ideas

Aside from the snacks, make sure your kids teammates have plenty to drink to stay hydrated. Be sure to avoid sugary beverages like soft drinks, fruit punches and sports drinks that are often loaded with sugar and sodium. Here are a few healthy options to consider.

• Bottled water (minis are particularly nice)
• Fruit juice boxes or pouches
• Coconut water or sweet chia water
• Homemade iced tea with lemon
• Homemade lemonade with agave juice instead of sugar

Things to remember

Be conscious of food allergies. Things like nuts, gluten and dairy can keep a kid on the team from getting his or her snack. Check with the coach or other parents to make sure there aren’t any allergies to what you decide to bring.

Consider making extras. Oftentimes, your kids’ teammates will have younger brothers or sisters in attendance who also want to have a snack. Although it’s not your responsibility, it is a nice gesture to make a few extra snacks in case the need arises.

Don’t overdo it. You don’t need to provide the team with a meal. Keep it simple and nutritious without filling them up too much. You don’t want to ruin their lunch or dinner!

There’s nothing wrong with pre-packaged. Some parents may feel a bit uneasy about homemade food and any allergens or germs their kids may encounter. Pre-packaged items like apple slices, carrots, applesauce and nut butters may be the best route. It all depends on how well you know the other parents and your own comfort level. Find out what other parents provide. Pre-packaged doesn’t have to mean unhealthy.

Don’t forget the extras. Be sure to provide napkins, plastic wear, garbage bags and plates as necessary. Sanitary wipes are also a good idea if bathroom facilities are sub-par or far away from the playing field.

What is YOUR kids’ favorite snack?  Have a ThirtyOne-derful day!

Tasty Tuesday: Vegetarian Quinoa Bowl

This YUMMY vegetarian dinner is packed full of Mexican flavors.  Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves:   4

Quinoa Skillet

• 2 Tablespoons avocado or olive oil
• 1 medium zucchini, chopped, 2 cups
• 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
• 1 medium onion, diced into 1/2″ pieces, 2 cups
• 1 clove garlic, minced
• 2 Teaspoons ground cumin
• 2 Teaspoons chili powder
• 1 – 15 ounce can black beans, drained and rinsed
• 1 cup quinoa, rinsed and drained
• 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
• 1 1/2 cups vegetable stock
• 1 1/2 cups fresh or frozen corn
• 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)

Pico de Gallo

• 1 1/2 cups chopped tomatoes
• 1/4 cup diced onion, reserved from above
• 1/4 cup chopped fresh cilantro
• 1 Teaspoon minced jalapeno
• 1 Tablespoon freshly squeezed lime juice
• 1/2 Teaspoon sea salt, or to taste

Instructions

1. Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
2. Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
3. When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
4. While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
5. Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
6. When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.

What to do with the leftovers????  Pack them up for lunch the next day in one of Thirty One’s AMAZING thermal lunch totes.   Sending  the  kids  off with  a healthy  lunch?  Try  the  Lunch Break  Buddy  Thermal. This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel.

Did I mention it is on the Retirement list?  What does that mean?  It will be gone after February 28th….. grab one while you can.

Have a ThirtyOne-derful day!

Tasty Tuesday: Zucchini Pizza Casserole

Thank you Moscato Mom for today’s recipe….

I LOVE pizza. I used to create pizza with english muffins, tortillas, pits bread and of course the little frozen ones were always a staple in the house.  When I couldn’t decide what to have for dinner, salad and a mini pizza worked.  THEN I was told to go gluten free, and dairy free.  To say the least, I was not a happy camper.

Frozen gluten free, dairy free pizzas are nasty!  I found if I stuck with gluten free and just a little bit of cheese (real mozzarella) I felt okay.  Then I was hit with the high points for gluten free products which did not mesh well with my Weight Watcher program.  What was a girl to do?

I trust Moscato Mom and love many of her recipes so I am ready to try this one….

She says “This dish is not just amazing the day you make it – but we made enough to take for lunch the next day and I swear it was even better reheated. Now I keep pretty much all of the ingredients on hand for any time that pizza mood strikes… which is often.”

Ingredients

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
2 cups shredded mozzarella cheese
1 pound ground beef
1/2 cup chopped onion
2 cups Rao’s Low Carb Pizza Sauce

Instructions

• Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
• Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel or clean t-shirt, pulling up the ends and squeezing out all of the moisture.
• Combine zucchini with eggs in a large bowl.
• Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
• Bake 20 minutes.

• Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
• Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
• Sprinkle with the mozzarella.
• Bake until heated through, about 20 minutes longer.

Now for those leftovers…. My FAVORITE Thirty One lunch tote. 

For those who know me or have been to one of my parties, I am all about multi uses for our bags.  So, the Going Places Thermal is so much more than just a lunch bag…The leak lock lining keeps things dry when you head to those water parks.

 Mobile office   For Bible Study

  For lunch         A camera case

Who would have ever thought a thermal could be used for so many things?  The cross body strap makes it so much easy to carry for those moments when you need to be hands free.

Have a ThirtyOne-derful day!

Tasty Tuesday: Zucchini Enchiladas

Thank you to the Food Network Kitchen for today’s recipe… No tortillas? No problem. Wrap your enchilada filling up in zucchini.

Total Time:1 hr 5 min   Makes: 4 servings (3 enchiladas per person)
Level: Easy (looks like I could even do this so it must be) 🙂

Ingredients

2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini
Several dashes chipotle hot sauce, plus more for serving, optional
2 tablespoons sour cream

Directions

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
• Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
• Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
• Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.

Make a pan (or two) to take to the next tailgate party or covered dish.  You can carry one or two pans in Thirty One’s Perfect Party Set.Why will you love this AMAZING thermal?  The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite (HOT or COLD) casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip! Key features include: 2 interior water-resistant thermal compartments, 1 exterior zipper pocket, 2 handles with handle grips.  Approx. 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

Have a recipe you want to share?  Let me know, we love trying new things.

Have a ThirtyOne-derful day!