Rese & Co. Living

RSS

The Student Became the Teacher 38



How does a week go by so fast? It seems like yesterday we were talking about grilling baskets but here we are one more week into our summer! I hope you’re enjoying your summer and finding new ways to experience life. Where ever you may be right now, know that you are loved {by me}!

For those who may not know, our daughter graduated from Baylor University a year ago and is living with us right now. She is neurotic about budgeting and knows she can pay off those school bills faster if she lives where the rent is free!  She’s getting ready to leave for Waco in the morning and I’m so sad that I’m not going with her! 

I’ve been thinking about her time in Waco and how she absolutely flourished while she was there. She knew what she wanted, was very disciplined, and went after it with every fiber in her being. That doesn't mean it was “easy” for her though. She was always a homebody and here she was a thousand miles away. Her brother studies once and aces a test. She, on the other hand does well on daily work but has to work her tail off to get good grades on a test. 

Another major change for her was that she had always had a job since she was 15. She enjoyed working and building her independence. Immediately she was buying her own basic toiletries and I had to remind her that she was still our dependent child and we still provided those basic necessities.

As she headed off to Baylor for her last three years of college, she hit the ground immediately looking for a job. And then she kept looking. And kept looking. Can you imagine the stress for someone as driven as her? It was awful! After a few phone calls with her in tears, we talked about her budget and she realized that if she stuck to a strict budget she could focus on school and not need a job. She could still enjoy being part of the riding association {pretty sure her horse, Bubba, helped her get through college...and now he is part of our family in MN} and enjoy a few extras, but not much. She thought it over and decided it could work for her. 

What she did next utterly floored me! She did a little shopping and figured out that she could spend $40 or less per week and have her entire week of meals prepared. What? Who is that disciplined? She was! She often shopped on Sunday and prepared all her meals. That was typically the only day she ate out. She prepared two meals a week. One was lunch, and one was supper. She had the budget for a few snacks and a breakfast shake. Can you tell that she is easy to please and doesn’t need a huge variety? Her focus was laser sharp and the lack of variety in food for a week didn’t bother her. She changed it up every week and always stuck to her budget. 

To give you an idea of how simple she made meal prepping she simply decided her meat or fish serving, her vegetable serving, and then a lighter grain serving (rice, couscous, noodles, etc.) There was occasionally a one-dish meal like spaghetti, but most meals were three items divided separately into meal prep containers she found locally. Nothing was over complicated. Food was always ready in a blink When she had a few minutes between classes to run to her apartment. She didn’t make excuses, she just made it work and work WELL!

I’m trying to take a page from her book right now and realize I don’t need a huge variety every week. Can you believe how meal prepping done even close to this would save a lot of money and provide much healthier meals than having to grab the fast food at the last minute? And you know the saying about “the freshman 15”? Not her! She lost some weight and stayed very healthy and fit! 

Over the next few weeks I’m going to try her method of meal prep with a slight twist. (I don’t think I’m to the point where I could eat only two meals for a week straight!) I hope you will share some of your favorite meal prep ideas with me that help with time saving and keep the options a little healthier. I might even share some of the tips you share with me over the next couple weeks! Also, drop a note in the comments to let us know if you meal prep a week at a time, a month at a time {so not there!}, or not at all! If you do meal prepping, how long have you stayed with it? Really! I want your ideas and input and I’d love to share it in an upcoming post.

I Was Inspired! 0

I was scrolling through one of my social media feeds, which I have kept to a minimum lately. I mostly scroll to see what my friend, Deb has posted for wise comments that will have me laughing. But there it was. And by one of my favorite places no less. Right there in the middle of my scrolling it stopped me in my tracks. It was the answer to my "poorly planned supper" mishaps. It was the inspiration for my creativity.

Supper Disaster Averted! 0

I hope you found the opportunity to add avocado to some of your grilling this past week. This weeks recipe was completely unscripted {as are many of my meals}. My husband works late and I can stay at the studio for hours on end and not want to leave and one evening got a little later than most and we had no plan for supper. Does anyone else lack in the planning area like we do? 
So what does a person do? I had a wise woman tell me a long time ago that if you have no idea what you're going to make and your husband is headed home then just start to sauté and onion and figure it out as you go. He will love the smell and think you have it all together! 😂 I might have tried it but Allan was already well aware of the situation. When there is nothing left to do, fling the refrigerator doors wide open and start pulling stuff out. I'm not going to lie, I kind of have fun doing this! So....I grabbed a bag of salad mix that included the nuts and dressing. I don't often do this but it must have been my lucky week! There were a few chicken strips left from my daughters meal, boiled eggs, and, you guessed it...avocado! I opted to heat the chicken just a bit, mixed the salad together, sliced the eggs and avocado to top it and we had a very delicious, very quick, and relatively protein dense meal that would sustain us. 
This has encouraged me to look at more salad options with any leftovers to clean out the fridge. For the summer keep some nuts/seeds, a little fruit such as strawberries or pineapple, a salad mix and you have yourself a little gourmet meal! So as promised, I am ending this with some of my favorite benefits to my skin from eating avocados!
Benefits to your skin when you eat avocados
  1. Avocado contains several essential antioxidants and vitamins that can help nourish you skin from the inside and help you with that natural glow.
  2. Eating avocado (or applying it topically) will help you skin obtain some essential fatty acids which help keep your skin soft and supple.
  3. Avocados are naturally enriched with vitamin C and vitamin E. Both vitamins help combat free radical activity (free radicals cause damage to cells).
  4. Avocado pulp is rich in properties (B-carotene, lecithin, and linoleic acid) that help moisturize your skin from the inside (including chapped lips).
  5. Avocado may help manage acne due to it containing lauric acid which in abundant in anti-inflammatory and antimicrobial properties.

What's So Great About This Fatty Fruit? 0

See a few ways to use this amazing fatty fruit and learn the benefits of eating it!
  • Therese Thull

Promise you won't tell anyone? 0

I’m letting you in on a little secret…I make THE BEST guacamole! I’m not just tootin’ my own horn, my family measures all guacamole by mine.

Avocado. It's what's for breakfast! 0

 

Welcome back as I continue my love affair with avocados! I love a quick breakfast on a Saturday morning and if you make this right in the avocado shell there is hardly any cleanup. B O N U S! Before you get started, don't get hung up on an exact recipe, just take inventory of what you have on hand and get creative.

Let's get started...

Cut avocados in half and remove the stone. Scoop out about a tablespoon or more of the flesh in each half so you have a larger hole for the egg. Position the avocado halves in a baking pan (lean against each other or wedge a small ramekin in for support). Line the pan with parchment for less clean up.

Crack an egg into the pit of the avocado. Sprinkle with salt and pepper to taste and any seasonings you want to experiment with. Bake at 400 degrees for about 12-15 minutes – just until the egg whites set but the yoks are still runny. (If you don’t like runny yolks then whisk the eggs first and pour them into the avocado pit. Now is when it gets fun. Top it with spinach, bacon, sausage, bell peppers, onion, fresh herbs, or whatever your heart desires (or whatever happens to be in your kitchen)! Veggies can be sautéed...or not.  

If you like, dip toast into the yolk and eat or scoop it all out over a bed of hashbrowns.