Our Little Porch

Tuesday, April 30, 2013

Here is the beginning of my hubby's and dads latest project They started the roof on the back porch! I am so excited! I've been procrastinating buying out door furniture since we moved in two years prior because birds had made nests in the rafters and well, you can imagine the mess. But out of nowhere they got the supplies and got to work! This is what the roof looked like before. The rafter's were uneven and birds had basically taken over. I didn't see any reason to move them before we had too.

 Super gross, right?

 Isn't my husband so handsome?

 Since the rafters were uneven the slats didn't slide in easily. They took the little leftover pieces and hammered them in.
 Almost the end of day one and we're halfway there! Big thanks to Johnny for stopping by and helping out! 

 Day two flew by and they had it done and stained in a couple of hours! It looks amazing and a million times better. A huge thanks to everyone that helped. I can't wait to find furniture and spend the rest of summer out here! 
We were so excited I made shishkabobs and Bryson started a fire in our fire pit and we had a nice little family dinner outside. There's a little girl that lives next door that's around Logan's age and they like to talk over the fence. Around 8 or so our sprinklers turned on and Logan had just finished dinner. Her friend peeked over and Logan asked if she could go talk to her, we told her to do so at her own risk. She made it all the way across the yard without getting hit by one sprinkler! The only dilemma was that once she made it to the other side she was trapped. Sprinklers started hitting her one by one and no matter where she ran the kept getting wet! Bryson and I were absolutely no help at this point because we were both doubled over laughing. By the time she made it back she was pretty drenched. She got a shower and changed and we finished out perfect night outside :) 

27 Weeks!

Sunday, April 28, 2013

How far along? 27 weeks
Total weight gain/loss: Lost 8 lbs (I think it may be water weight) 
Maternity clothes? Not today, comfies for housework and working out :) 
Stretch marks? No siree
Sleep: Uh, no. What is this sleep you speak of?
Miss Anything? I had two dreams about tanning this week so I think I'm ready for summer!
Movement: ALWAYS! He moves all day long
Food cravings: Nothing really
Anything making you queasy or sick: Nope
Gender: Boy still! Ha this one's not going to change
Labor Signs: Nope. 
Belly Button in or out? Pretty even
Wedding rings on or off? On!
Happy or Moody most of the time: Happy! Especially now that Bryson is done with school! 
Best thing this week: Good week to be pregnant :) Nothing out of the ordinary happened and just went smoothly. 
Looking forward to: To be in the third trimester next week! Also this Thursday is another doctors appt! 

In other news this week I got my nails did! My sister asked me to go (which was a monumental event in itself) and they were desperately needing it. I hadn't had them done since Valentines...They may or may not have had the same paint on them...

ANNNDDDD I got a Polar Watch! I have been wanting one so so bad and I got one this week! It's such a motivator and I just love it so much :) 

Skinny Margherita Pizza

Thursday, April 25, 2013

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I am a pizza lover. Seriously, any kind, any time, anywhere. I love the crispy flatbread and the deep dish. Vegetarian to meat lovers I'm there. Unfortunately, for obvious reasons, I cannot shove my face daily the warm, loving, gooeyness of a pizza...Until today! 

Serves: 1
Calories: 214
Total Fat: 10 g
Cholesterol: 20 mg
Sodium: 563 mg
Potassium: 108 mg
Total Carbs: 24 g
Protein: 17 g

Contains Vitamin A & C, Calcium, Fiber and Iron


1 Light Out light flatbread
1/4 cp pizza sauce 
3 tomato slices
1/4 cp mozzarella cheese (you can substitute fat-free)
2 fresh basil leaves
1 tps pizza seasoning 
1 tps italian seasoning 


1) Preheat oven to 400
2) Place flatbread on baking pan and spread pizza sauce over flatbread
3) place tomato slices, basil then cheese over pizza and sprinkle with seasoning
4) Bake 12-15 minutes or until pizza crust is crispy 

What would I do differently? Next time I'd get fat-free cheese and bake the full time...I was hungry and took it out around 10 minutes. The sides were awesome but the middle wasn't as crunchy. 

Birth Plan: To Have or Not To Have

**Please note that this is NOT my finalized birth plan I have changed and updated it to fit me**

This is my third most popular post (Thanks to The Bump) with What to Pack in Your Hospital Bag my most popular and What to Pack in Your Babies Hospital Bag coming in a close second. 

 With 4 K downloads and counting, it's amazing to me how many woman have found my plan helpful. I love it because it's so simple to fill out! Again thank you all so much for stopping by it means so much! 
*Please scroll to bottom if you are looking for the PDF downloadable version*

What is a birth plan? A birth plan is just that, a plan that you have going into birth that you can give to your doctor, nurses, husband, family, whoever. But like all plan's they do sometimes change. It is important to realize that while you are prepared complications can happen and sometimes things just don't go as planned. Going in prepared can give you peace of mind and a sense of control.

Why have a birth plan? With my first I did not have a birth plan and I just decided to "roll with it" while it all worked out there were things that were done that I would've done differently or I just didn't care enough in that moment because there was so much going on. When you have a birth plan it's good to not only give it to the doctor and nurses but also have your supporters (for me it's my husband and mom) that are going to be in the room with you know it so they can relay what you are wanting if you are not able to.

I don't think I'm missing anything but please feel free to comment anything I may have missed

Here is the PDF so you can view it and download 
You now have to purchase a monthly subscription to be able to download it. If you'd like it for free please just save this picture to print out and fill in. Sorry for any inconvenience!

14 Weeks Left!

Sunday, April 21, 2013

How far along? 26 weeks
Total weight gain/loss: Lost 5 lbs
Maternity clothes? I can fit into old jeans with a belly band but maternity clothes are more comfortable
Stretch marks? Nope
Sleep: Not much at all
Miss Anything? I would LOVE some (a lot of) sushi
Movement: All the time. He's so strong already! 
Food cravings: Not really just starting to get more thirsty 
Anything making you queasy or sick: These past two days I've gotten nauseous for no reason
Have you started to show yet: I think this question will be out next week haha
Gender: Boy still! Ha this one's not going to change
Labor Signs: Nope. but I have gotten Braxton Hicks this week and they are no joke! I never got them with Loganator
Belly Button in or out? Pretty even
Wedding rings on or off? Still on! 
Happy or Moody most of the time: Happy! just tired
Best thing this week: This week flew by I can't believe there's only 14 weeks left! 
Looking forward to: Doctors appt on the 29th. I always love hearing his strong,little heart beat

I also found an AMAZING site today called the Dessert Bar Baby. I think I will start using it to compare Foster for sizes and what not 

25 Week Update!

How far along? 25 weeks
Total weight gain/loss: Lost 4 lbs
Maternity clothes? Yep :) I can still fit in my old jeans but I have to use a belly band
Stretch marks? Nope
Sleep: I don't know if I'm sleeping better or adopting new sleeping habits
Miss Anything? Feeling good and motivated after working out. Every time I work out I feel so nauseous and lightheaded 
Movement: All the time especially around 2 or 3 in the morning 
Food cravings: Nothing to much I just get hungry more often but no craving I can't push past
Anything making you queasy or sick: Long workouts
Have you started to show yet: Definately. I'm a monster
Gender: Boy still! Ha this one's not going to change
Labor Signs: Nope. 
Belly Button in or out? Pretty even
Wedding rings on or off? Still on! 
Happy or Moody most of the time: Happy! Happy! Happy! 
Best thing this week: Foster got the hiccups this week! Logan thought it was hilarious 

Feta and Spinach Stuffed Chicken

Thursday, April 11, 2013

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I love cheese. I love spinach. I love food.
I should elaborate a bit. I used to only like mild cheddar cheese and I love spinach mixed with other yummy things or baked into chips (recipe coming soon) but as I've grown older and have tried more food I've learned to love natural foods with their natural flavors. Fun cheeses and hidden veggies are not only super tasty for you but fun for your kids too. Not to mention it's nice to not feel like you're eating kid food just because you have kids. 

Serves: 4
Calories: 100
Total Fat: 3 g
Cholesterol: 41 mg
Sodium: 209 mg
Total Carbohydrates: 5 g
Protein: 14 g

1 tbs olive oil, divided
1 small/medium onion, chopped
2 handfuls fresh spinach leaves (I left stems on out of pure laziness) 
fresh basil to taste (I used 1/2 tbs and it was PERFECT!)
1/4 cup feta cheese, crumbled
sea salt and black pepper to taste
1 lb boneless skinless chicken breast (two large chicken breasts) 

1) In a large skillet heat 1 tps olive oil; saute onion until golden brown
2) Wilt Spinach; fill bottom of saucepan with water, over medium heat add spinach until wilted remove and drain (press slightly on spinach to release extra water) Turn off heat. 
3) Stir in basil, onion, feta and salt/pepper into spinach pan.
4) Slightly tenderize (pound on) chicken just to make it bigger then filet. ( cut in half through the middle so you can see the inside, does that make sense?) 
5) Set filleted chicken in pan that you made the onions in and fill with spinach/feta mixture. Close chicken and secure with toothpicks.
6) Cook chicken, turning occasionally, until golden brown and cooked through, about 10-15 minutes.
7) Remove from heat and remove toothpicks

Doesn't that just ooze deliciousness?!  

What would I do differently? Honestly, not one thing. This was delicious and I will be making it again and again. My daughter and husband both loved the chicken and choked down the grilled veggies haha they're not to big on brussels sprouts but I love them! 


A Trip to the Fire Station!

Tuesday, April 9, 2013

Today we got to do something so special. Bryson offered to host a preschool class at the fire station today and we got to go help him! Logan had so much fun and I had so much fun watching them! Logan always brags about her daddy being a "fighter fighter" and today she got to be his volunteer!
Even though the kids watched Bryson get dressed in his gear it was still kind of scary for them, Logan showed them that there was nothing to be scared of and it was just her daddy.

She also showed all the kids that if a fire fighter comes in your house he may put a mask on you and it's to help you and it's safe! 

They all started to have fun and play games! They did a race where they had to 'stay low under the smoke' and then they all got stickers for being such awesome listeners! 

Oh no! The fire truck has to go on a call! 

That's ok we'll look at the ambulance until they get back! 

Everybody loves Fire Fighter Bryson!  

But I have to say I don't think anyone loves Fire Fighter Bryson as much as me

Right after we had to hurry and go to dance class! She did AMAZING! She did the dance they had been practicing perfectly. I'm so proud of her and my hubby!  

Loaded Sweet Potatoes (The Healthy Way)

Sunday, April 7, 2013

I don't know about you but I LOVE potatoes, especially sweet potatoes. What's even better than potatoes? LOADED POTATOES! Trying to find a healthy alternative to the traditional bacon, cheese, sour cream and butter kind wasn't actually all that hard when I sat down and put my mind to it. I knew I wanted it to be full of flavor but also filling so adding veggies like black beans, corn and spinach was a no brainer! To make it a meal my hubby would love also I put a grilled chicken breast in :)

Servings: 2
Calories: 205
Total Fat: 4 g
Sodium: 224 mg
Potassium: 559 mg
Total Carbs: 23 g
Protein: 20 g

Contains Vitamin A, Vitamin C, Calcium and Iron

4 oz (1 large) sweet potato
2 tbs light sour cream
2 cps fresh spinach
2 tbs shredded mozzarella cheese *fat free
3 oz (1 large) chicken breast 
1/4 cp black beans
1/4 cp sweet corn

1) Preheat oven to 350 and bake sweet potato for 45-60 minutes or until a fork easily slides in.
2) When sweet potatoes are 10-15 from being done light grill and grill chicken (can be done on stove top also) Dice up chicken into small pieces 
3) When sweet potatoes are done cut in half long ways and scoop out insides and put into a mixing bowl and mash. Set skins aside, do not throw away Mine broke :/ so I had to toss them and put it in a bowl instead.
4) Wilt spinach in a saucepan with a little water. Dry on paper towel and add to potatoes
5) Add chicken breast, black beans and sweet corn to mixture along with sour cream and salt and pepper
6) Add mixture back into potato skins and top with mozzarella cheese

There was no way I could finish a whole serving of this stuff! I ate about half of this and had some leftovers for lunch the next day :)

What would I do next time? I think next time I may try adding walnuts and maybe goat cheese or feta instead of the mozzarella. MMMMMMM Broccoli would be good too! 

Clean Egg, Spinach and Asparagus Muffin

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I love breakfast! I am always hungry when I wake up and always want something hearty but do not want to take the time to find a recipe that has a million steps. So because we have chickens, I always have eggs. Hardboiled, scrambled, you name it, we make it.  So I wanted a recipe that could use fresh herbs, be simple, be tasty and fill me up! Today I came up with Clean Egg, Spinach and Asparagus Muffins, and you guys, they are delicious! 

Servings: 2
Calories: 81.3
Total Fat: 3 g
Cholesterol: 93 mg
Sodium: 196 mg
Total Carbs: 4 g
Protein: 14 g

Contains Vitamin A, Vitamin C, Calcium and Iron

5 egg whites
1 whole egg
2 cups fresh spinach
1/4 cup asparagus
2 tbs red onion
1tbs fresh basil
1 tps fresh oregano
sprinkle of sea salt and pepper

1) Preheat oven to 375 and coat a large muffin tin with spray. Set aside.
2) Crack egg whites into a mixing bowl and whole egg into a mixing bowl
3) In a saucepan, over medium heat, add spinach until just wilted ( comes out to be around 1/2 cup wilted spinach) Place on paper towel and lightly press until damp. Add to egg mixture
4) Mince basil and oregano, roughly chop asparagus and onion. Add to egg/spinach mixture.
5) Sprinkle sea salt and pepper into mixture
6) Bake for 30 minutes or until toothpick comes out clean
 The tops look "runny" but I promise they are not and will get even firmer as they cool off. 

They keep in the fridge in a ziploc for one week or you can freeze them and they reheat :)

I especially love this recipe because the muffins stay together so well! You can put it in the fridge, reheat it and give it to your kids on the way to school or on your way to the gym or work. 

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