Celebrate Life

Yesterday marked a very important date for my family. If you follow me on instagram you probably saw the picture and blurb I posted about it. I thought it was important that I share it on my blog too. 

Ten years ago my mom was diagnosed with breast cancer. That was an extremely terrifying time for my entire family. Cancer is always a scary thing and no one should ever have to go through it. 

I was only nine years old when my mom was diagnosed. I was terrified of losing my mom. My mom wore a brave face for the family and never let on to how she was really feeling- I think it was because she didn't want to scare my brother and I. My mom was extremely blessed that the cancer was detected very early on and she did not need chemo. She still had several surgeries, but a year later she was officially declared cancer free. 

Yesterday marked ten years since her cancer free diagnosis. It is such a blessing to be able to say she has been cancer free for ten years! God is good and I am reminded to count my blessings every day. 

Watching anyone suffer through cancer is the hardest thing ever. You want to take away their pain and suffering, but you can't. You feel so helpless and useless standing there watching them suffer through this horrible disease alone. Watching my mom and numerous friends, young and old, suffer through cancer puts everything into perspective. You don't know how many days the Lord is going to bless you with so make every day count. Above all else be grateful for your health. 

Happy 10 year anniversary of being cancer free mom!

Healthy Chicken Salad- No Mayo

Today is one of those days that I want to stay in bed all day, but sadly I know my video project won't edit itself and the papers won't write themselves. I'm at the part of the semester where I just don't care anymore. I just want to be done! At least I can see the light at the end of the tunnel. 

I've already started packing up my stuff and getting ready to move out. My parents thought I was joking when I said I'd be waiting on the curb for them with my stuff. People who know me know I am a planner and prepper to the the point of OCD. I hate disorganization. I will write a post about how to stress less when moving because I've got it down to a science now. 

Anyways, I whipped together a delicious chicken salad recipe yesterday. It's gluten free (I served it on gluten free bread too) and it is way healthier than regular chicken salad because it doesn't use mayo. Before you knock it you have to try it and I bet you won't even be able to tell the difference!

You will need:

• 1/2 cup plain Greek yogurt, that is one of the individual cups you can buy in the grocery store
• 1/2 cup chopped celery
• 1/2 cup red grapes, sliced
• 4 chicken tenderloins or 2 chicken breasts, shredded

Cook chicken beforehand.

In a large mixing bowl thoroughly combine all ingredients.

Allow to cool in fridge for one hour before serving. Keep any leftovers refrigerated.

Makes 4 servings.

Nutrition Info (per serving):
Calories: 113
Carbs: 6
Fat: 2 grams
Protein: 18 grams
Sodium: 124 mg
Sugars: 5 grams

Gluten Free Blueberry Banana Pancakes

I hope you've been having a wonderful weekend! I am excited to share a delicious gluten free recipe with you. As you may or may not know I have been transitioning to a gluten free lifestyle and have been experimenting with many new recipes.

I love pancakes, but sadly pancakes do contain wheat. There are a ton of gluten free pancake recipes out there, but a lot of them contain expensive ingredients. I tried to keep the recipe very basic and affordable. 

Even if you're not gluten free you can substitute in regular whole wheat flour and the pancakes are still delicious. All around these pancakes are delicious and you should try them!

You will need:

• 3/4 cup gluten free flour
• 1 teaspoon baking powder
• pinch of cinnamon
• 2/3 unsweetened vanilla almond milk
• 1 teaspoon
• 1 large banana, mashed
• 1/3 cup fresh blueberries

In a large mixing bowl combine gluten free flour, baking powder, and cinnamon. 

After combining dry ingredients add in wet ingredients. 

Finally mix in blueberries. 

Spray a skillet with non stick cook spray and heat it to a medium-low heat. 

Pour 1/4 cup of batter onto the hot skillet. When bubbles form around the pancake carefully flip it. 

When the other side turns a light to medium brown the pancake is done. 

Repeat with remaining batter, and respray pan with nonstick cook spray after a few pancakes. 

Serve pancakes warm and top with fresh organic blueberries and maple syrup. Enjoy!

Makes 8 medium pancakes.