Posted on in Honestly Tho...

Stuffed Burgers

Let’s chat about stuffed burgers, shall we? I am a huge fan of burgers – especially if they are a REAL burger.. made with REAL meat.. and by a REAL person’s REAL hands..Elk, beef, bison (well ok, nothing beats bison).. are prob my top 3 for what to make a burger from. And it’s not just because I have an avid hunter for a father who fills my freezer with delicious meat all year round. I know, I am spoiled. You can hate me later. And then, after you make these burgers, you will unhate me. It will all work out in the end.
I have heard these burgers called lots of names, from Jucy Lucy at Matt’s Bar in Minneapolis, (also spelt correctly “JuIcy Lucy” by the 5-8 Club down the street from Matt’s Bar in Minneapolis), to Juicy Nookie, to Mary Shelley (author of Frankenstein).. but let’s just be honest, they are all a stuffed burger.  And while I have tried the Jucy Lucy at both the 5-8 Club, and Matt’s bar and both were GREAT! (Even President Obama had a Juicy Lucy at Matt’s Bar in 2014!).. Sometimes I just can’t drive for 8 hours and cross a country border just for a burger, so during those times, I make them at home! I have yet to find a local fav – so if anyone knows of a good one in Winnipeg, get at me!
For your patties:
  • Meat – Beef, Bison, Elk – whatever makes your stomach smile.
  • One Egg – or two if you are making a big batch!
  • Bread crumbs|oatmeal|crackers|chips – something to hold it together – I like “original” Potato Chips – These aren’t meant to be healthy – They are meant to be DEEEEEELICIOUS!
Stuffing options:
  • Cheese (any kind that you prefer – cheddar, old, feta, blue, mozza)
  • Jalapeños
  • Prosciutto
  • Bacon
Roll out your patties fairly thin, but not so that they have holes! – Once they are prepared, lay one patty down, then place the stuffing on top and in the middle. Place another patty on top of that.. Put a plate over the patties and press down, then go around the edges and make sure that they are pinched together the whole way around so that the stuffing is sealed in! Get those babies on the BBQ or even just cook in a pan on the stove top (If you are doing that you may want to put a tbsp of water and toss a lid on for a couple min to give it a good steam – You want to make sure it is cooked through so that you know your cheese in the middle is all melted and gooey.. (unless your American and like it pink in the middle – not my thing, but it’s not my burger, it’s yours, so who cares what I think!)
This is a great burger to make when you’re having people over for a BBQ! Your guests will think they are getting a regular burger, until they take a bite!
**Please do make sure you warn them before they bite into it though, you don’t want them to get burned by the melty cheese – I learned this one the hard way! 😉
Top these beauts with all of the regular burger toppings that you all love so much – try my Delicious Peppercorn Mayo  (my fav!!),  raw or caramelized onions, bacon, cheese (yes, more cheese), fried egg, coleslaw, tomato, lettuce, pickles, banana peppers, jalapenos, condiments – really the options are endless, and it really is a personal preference!
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Posted on in Skin

#DIYSKINCARE: Avocado Face Masks

It’s that time of the year again! The time where Mother Nature is off her meds, and shit is hitting the fan! Plus 15 outside and sunny all week.. this morning we wake up to a winter wonderland.. WTF!? My skin is super impressed by this.. NOT! While it’s good to use products on your skin depending on what it requires at different times of the year, when it’s like this outside, it’s easy to have no clue! These two face masks will give your skin a break and love after the winter.. (or during a snowfall in April!)

I am always a fan of skin care that comes from your fridge. It makes me feel good that I can pronounce the ingredients, and I know exactly what is going on my skin.

Try these out and let me know what you think! If you feel a tingle from the apple cider, don’t freak out.


*NOTE: Do not try these if you are allergic to any of the ingredients. If you are sensitive to the mask, rinse immediately. I always recommend doing a patch test before applying to your entire face.


Light, bright, & hydrated!

1/2 Avocado – mashed up
2 TBSP Honey (Raw, organic)
1 TBSP Apple Cider Vinegar (Raw, organic)
1 Tsp Lemon Juice

Mix it all up. Slap it all on! Well.. maybe don’t slap it on… but slather that goodness all over your face.. watch 15-20 min of your favourite guilty pleasure tv show, or lay back and ponder life.. rinse away with warm water.. follow with your go-to toner and moisturizer!


Calm down, skin!
Exfoliate, hydrate, and calm your skin with this one!

1/2 Avocado – mashed up
1 TBSP Honey (Raw, organic)
2 TBSP Oatmeal (Uncooked)

Same instructions as above, except one note; Once your mask has set, use warm water to rinse. The oats will exfoliate your dry, dead skin away during your rinse!

Happy Saturday!

Posted on in Honestly Tho...

FISH OR CUT BAIT 

Fish or cut bait, shit or get off the pot, put up or shut up.. however you say it, it boils down the same. And it could not be more true at this moment. There’s so many loose ends and unfinished business in my life right now, and it’s starting to drive me crazy! I’ve reached my breaking point with it all, and I finally decided it’s time to fish or cut bait.

Do you ever have these times in your life, where it feels like you just have so many things up in the air, half way done, drowning in whatever it is, feeling so overwhelmed (by nothing important), but really getting no where. Or you have an idea, but it never really becomes more? I hate that feeling. And I have had it constantly lately.. it’s just time to figure it out. Make the decisions. Put things into action – or just give it up and stop wasting my time and energy.While I have a ton of ideas that I would love to drop everything and dive in, it’s not always that easy. It’s not like I can just quit my day job, and say “Here I go, off into adventureland, hopefully something works out!” – I mean, as much as I dream about doing that Every. Single. Day. I’m not brave enough for that – yet. Bills still have to be paid, bellies need to be full, and I have to go to my 9-5 job, each and every day to make that happen. So, for right now I have to work out the kinks, and figure out how to make it all work for ME. But, let’s hope that some day I become brave enough to say fuck it, and go on that adventure!
For now, I have so many projects  and goals that are half way there and that I need to give more attention to, or chop all together. The feeling of having some not completed or figured out, gives me stress. And the longer it goes on for, the worse the stress gets! I can’t make a good, clear, well thought out decision with a cloudy, stressed mind! However do all the decisions we make need to be clear, correct, and well thought out? I doubt it.
My major tasks up on the air right now – I’ve got my nutritional studies (with a due date looming over me), my 9-5 job (which is not my career, won’t be forever, but is it really what I should be doing with my time?.. I mean, I guess so.. if I want to be able to eat or have a place to live, plus I do enjoy what I do most days), my blog (which has been creating a lot of really great opportunities, but still, I feel like I can’t keep up with it).. the candle company (which, omg is probably my number one cause of stress.. after the other three things I listed of course! Ha!)

So – to start I have to make a decision about every single goal I want to reach. From big goals like my blog and the candle company – to small goals like drinking enough water, getting enough sleep, eat healthy, or exercising to lose 10 lbs..I’ve got to prioritize, plan, actually put in the work to making them a reality. I can’t go around saying, I write a successful blog, unless Im actually doing that (although it already has become more than I thought it would.. so small win!), I can’t say that I am a Registered Holisitic Nutritionist, unless I actually become that. I don’t want to be that person. The one who constantly spouts off all the things they are great at, or that they have created and accomplished, and really it’s just a bunch of bullshit. I want to actually do them. I want to bring them to life. I want them to be successful. And none of that is going to happen by just thinking about it. I have to make myself accountable. Time to buckle down, make the decisions, and get the ball rolling!
If you need me..I’ll be over here..fishing.

Posted on in Honestly Tho...

#TBT

My throwback Thursday is back to my high school days! Cheerleading, dance, choir, and music were my life.. when I wasn’t busy driving up and down Main Street in that sweet Sunfire Convertible! Ahhh.. those were the days! #WhenIWasSkinnyAndThoughtIWasFat

We have almost made it through the week you guys! The weekend will be here before you know it! Hope everyone has an adventure! Next week I have new posts coming! Until then.. ✌️️❤️🍍

Posted on in Food

Baked Sour Cream Chicken

Alright, I am not going to start off lying to your face. This one is not the healthiest option, but it does taste delicious, and its super easy to make! Once in a while, you just have to chuck it in the f*ck it bucket, and eat whatever you want! One of our patients brought this recipe in to me after finding out about my love for three things.. 1. mushroom soup 2. sour cream 3. dry onion soup mix. And lo and behold – she walked in to her next appointment with this recipe in hand and brought a smile to my face. It sounds like it would taste not very good when you read it, and even I will admit I had my doubts. But! After trying this, I had to share it with you!

Baked Sour Cream Chicken

What you need:

1 – 3lb Chicken Fryer – (or if you prefer legs or thighs, you can use that too)
1-10 oz. can Cream of Mushroom Soup (I use regular, not anything like fat free, or reduced salt as i find they really just don’t taste the same!)
1 pkg Dry Onion Soup Mix
1 Cup Sour Cream

Cut the chicken into serving pieces. Mix the 2 soups, and the sour cream. Place chicken into baking dish and pour the soup/sour cream mixture over the chicken. Bake at 350 for 1-1.5 hours. (If baking in a glass casserole, bake at 325 covered.) The sauce will become lightly browned. Serve with veggies or salad!