Brussels & Bacon

Let me share this fond memory about brussel sprouts from childhood:

I was 5 years old. My mom loved brussel sprouts with lemon on them. She made them for dinner and I remember the terrible taste it left in my mouth and I spit it out on my plate. I got the “mom eyes” and she said, “Eat your vegetables.” I shook my head and proceeded to eat everything on my plate except those awful brussel sprouts. As I was getting up from the table my mom looked over at me and said, “I said you need to eat your vegetables. You can’t leave the table until you eat them.” I was five. I sat at the table for 3 hours and I DID NOT eat those brussel sprouts. My mom was very upset and finally sent me to my room. Guess what was on my plate the next morning? 

Just last year a very good southern friend of mine introduced me to brussel sprouts with bacon and sweet potatoes. Whoa! As an adult, wait let me rephrase that, as an adult foodie- my palate has changed so much since I was five years old. Let me tell you, bacon definitely makes everything better! 

I have adapted the recipe my friend introduced me to because as much as I love sweet potatoes, at the time, I was trying not to eat so many of them and well, I can eat a whole pan of brussels and bacon if I’m not careful.

Brussels & Bacon
Brussel Sprouts & bacon for a food prep day.
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  1. 4lbs Brussel Sprouts
  2. 12 slices of bacon
  3. Salt & Pepper (to taste)
  1. Preheat your oven to 375 degrees
  2. Line 2 large sheet pans with foil.
  3. Make sure that all your brussel sprouts are around the same size. So if there are some really large ones cut them in half. You can leave the little ones as is.
  4. Spread the brussel sprouts out evenly on the two pans.
  5. Cut the slices of bacon into one inch cuts and distribute them evenly between both pans. (I usually cut six up first and put that on one pan and then cut the other six and put that on the other pan.)
  6. Sprinkle with salt & pepper.
  7. Place the two pans into the oven and bake for 40 minutes.(Usually around the 20 minute mark I pull the pans out and mix them around with a wooden spoon
  8. After 40 minutes, I combine the two pans onto one and put back in the oven for 5 more minutes.
  9. Salt & pepper a little more to taste.
  1. This recipe can be cut in half. I like to make this much so that the mister and I can eat this for a few days with whatever protein we have for lunch.
  2. This is a great side for dinner and on my lazy days I've even been known to just eat a bowl of brussels and bacon for dinner.
  3. Enjoy!
My Kitchen Is Open

 Aren’t they pretty- I didn’t know that they were basically little cabbages.

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Baking away…IMG_4491

Beautiful deliciousness that’s good for you!


Give it a try! This has been the only way that I have been able to eat brussel sprouts and I will never ever try to eat them any other way. These recipe is completely paleo and 21 Day Superhero Challenge approved. Go on, stop being bored with your food choices and try something different!

~Mrs Galvan~



Oh So Good Egg Salad

In my opinion, egg salad is a curious person’s meal. I mean, really, the first time I ever tried egg salad was because I was curious. I knew I liked eggs and mayo and mustard (sort of) so I tried it and I liked it, A LOT!

I will tell you what I don’t like about making egg salad– boiling eggs and then peeling the eggs. Ugh! I found a work around to that though. Costco sells 24 eggs in a package for like $5-$6 and let me tell you, it is so worth it!IMG_4492


Oh So Good Egg Salad
A deliciously, tasty egg salad packed with flavor.
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  1. 18 hard boiled eggs
  2. 1/4 cup minced red onion
  3. 1/4 cup minced carrot
  4. 1/4 cup chopped cilantro
  5. Zest of one lime
  6. Salt & Pepper (to taste)
  7. 1/2 cup Primal Kitchen Chipotle Lime Mayo
  1. Chop up your eggs and place in a medium size bowl.
  2. Add red onion, carrot, cilantro and lime zest and mix.
  3. Add mayo and mix well.
  4. Cover and let chill for at least one hour.
  1. I am a fan of using plantain chips to scoop this goodness up.
  2. You can also serve it wrapped in lettuce leaves.
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 I couldn’t decide what to put in my egg salad but when I looked in my refrigerator I KNEW exactly what I would put in it! The red onion and cilantro are balanced out with the carrots and they equal perfection.

Since I have decided to eat paleo, I either make my own mayo or buy Primal Kitchen Mayo. I recently placed an order with Thrive and ordered a bunch of fun paleo items including the Chipotle Lime Mayo and their regular mayo (which is the BEST mayo I have EVER had). I must say that the little kick of chipotle really goes a long way in this egg salad! The egg salad reached an entirely different level of yum–it is now in the Omfoodie Goodness category for me.



I’m positive that this egg salad would be great inbetween two slices of bread but I like to eat it wrapped in lettuce leaves or with a fork and some plantain chips. This is a great cold salad that you can make this summer and eat out on the porch or take to the office for lunch. It’s delicious!

Let me know how you like it!

~Mrs Galvan

Breakfast of Superheroes

Getting healthier has required me to really think about what I’m putting into my body. I have had to renew the way I think about the type of food that I eat because it’s my fuel. If i put crap food in, then I’m gonna feel like crap. Makes sense, right? 

On a daily basis, I have 2-3 eggs for breakfast and 2 slices of bacon. Yes, bacon! Hempler’s Bacon! It’s really good bacon too! It is not cured in sugar as MOST bacon is. It’s cured with organic honey!


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I thought I would share my fast breakfast option as of lately!

Superhero Breakfast Muffins
Yields 24
Make ahead and fast breakfast muffins for superhero's on the go!
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  1. 20 eggs beaten
  2. 1/2 cup full fat coconut milk (the one from a can not the kind you put in cereal)
  3. 1 tsp Kosher Salt
  4. 1 tsp ground black pepper
Veggie mix-ins
  1. 1 medium onion, chopped
  2. 1 red bell pepper, chopped
  3. 1 yellow pepper, chopped
  4. 2 cups fresh spinach, chopped
  5. Salt & Pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a medium skillet, heat coconut oil on medium heat and sauté onions, red pepper, yellow pepper and spinach until soft and onions are translucent. Season with salt and pepper to your liking.
  3. Set veggie mixture aside.
  4. Crack all eggs into a very large bowl, pour in coconut milk and beat together.
  5. Spray a 24 count muffin pan with coconut oil or olive oil spray and divide the veggie mixture between all the cups.
  6. Fill each cup about 1/2 way with beaten egg mixture.
  7. Bake for 20-25 minutes All ovens vary so start checking them at the 15 minute mark.
  8. I let them cool and then store them in the fridge. The awesome thing about these is they will be ready to go in the mornings. Just heat in the microwave for 30 seconds in a paper towel.
  1. You could also cook some chorizo or bacon and do that instead of veggies or both.
  2. **This recipe can be cut in half to make 12 breakfast muffins.**
My Kitchen Is Open
 I’m also learning that I can’t let myself get bored with my food. I know that I don’t bore easily when it comes to breakfast or lunch but dinner…oh man! That’s the meal that makes me want to go out and eat a whole pizza because I’ve had a long day. I think, think, think ahead and plan ahead. Food prepping is my friend!

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So, making 24 isn’t such a bad thing because on those days when I’m tired, I can just have two of these babies for dinner!

I hope this recipe inspires you to get creative! 

If you make it, let me know how you liked it!

~Mrs Galvan

Simple Superhero Paleo Chili

It’s 90 degrees outside these days but I can still eat chili like it’s 50 degrees outside!

When I did my first EMfit 21 Day Superhero Challenge back in September of last year, I knew that I could make chili that would be totally challenge approved!

I’ve shared this recipe with a few friends already but I decided I should share it with all of you as well! It’s really easy to make, can be made in 30 minutes or less and will make you feel like a superhero!

Paleo Chili
A delicious chili that will have you wanting to eat the entire pot- although, you shouldn't!
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  1. 2lbs grass-fed ground beef
  2. 1 medium onion, chopped
  3. 1 clove garlic, chopped
  4. 2 stalks of celery, chopped
  5. 2 medium carrots, chopped
  6. 1 Tablespoon chili powder
  7. 1 Tablespoon ground cumin
  8. 1 Tablespoon garlic powder (not garlic salt)
  9. 1 Tablespoon ground ancho chili
  10. 1 can of fire roasted tomatoes
  11. 1 can of tomato sauce
  12. 1 medium zucchini, chopped
  13. 1 summer squash, chopped
  1. Sauté onions, garlic, carrots and celery til the onions are transparent- then add the beef and spices.
  2. When beef is cooked through, add the tomatoes, tomato sauce and one can of water from the tomato sauce can.
  3. Let simmer for around 15 minutes, stirring occasionally.
  4. Then, add the zucchini and summer squash, stir and let simmer for about 5 more minutes.
  5. Add salt & pepper to taste.
  1. Serving suggestion;
  2. I love serving this with some avocado and pico de gallo on top.
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Let me know if you make this and if you like it! 

~Mrs Galvan

Where I’ve been…


It’s May…

I know…

I haven’t posted.

My life has been a rollercoaster. I haven’t had a whole lot of time to sit down and blog. Many times I’ve looked over at my computer and thought, I really should blog about what’s going on in my life but then I remember I have something to hurry off to.

So, what’s been going on:

  • My daddy passed away.


It has been a difficult five months. My daddy was a good man. He was so good to people, so smart, so kind, so loving, and I’ve had to work real hard not to beat myself up for not spending MORE time with him. We lived 2 hours from each other and even though that doesn’t seem far, it is. Especially when you have a job, a husband and a mother that you take care of.

The last time I saw my dad was right before I left on my mission trip to Costa Rica. My sister and I went to see him the week before Father’s Day.  He asked why we came to see him so early and I told him that I would be going to another country and I wanted to be sure that I saw him in case something happened to me or to him. He offered to go with us in his wheel chair wielding a gun to protect me. I laughed then. Later when I thought about it, I cried because it was the last time I saw him before he passed away. We had two phone conversations after that, a random one where he actually answered his phone, on his birthday in September and the week after my sister’s birthday when I called to see if he remembered to call her.

He passed away on November 14th. That early morning was so surreal to all of us- my sister, my step-brothers & sisters and my stepmom, along with his brothers and sisters and grandchildren and great grandchildren. 

I miss him so much. This post has been ready to go live for about a month now but I haven’t been able to post it. I’m not in denial about him being gone, it’s just so hard to see the words. The only comfort I really have is that I know that one day I will see him again in heaven. 

Dad’s passing was another huge eye opener for me regarding my health. I don’t think I’ve ever really been fully IN when it comes to my health but as I’ve watched my mom still suffer through kidney failure and dialysis I know that I don’t want that for my life.

  • Back in August of last year I joined a Crossfit Gym.



Yup, I “drank the kool-aid” as some say. I was desperate for change and in that desperation I have found so many things. It’s probably one of the best decisions I have made for my health this far. I did it! At first, I kept thinking “This big girl CAN’T do crossfit!” BUT, this big girl CAN do crossfit!! 


Since August, I’ve been eating and moving VERY differently!

I found a really awesome challenge that I did in September called the Emfit Superhero Challenge. It’s a 21 day fitness/food challenge. Oh my goodness! It has changed my life! This challenge paired with the work I’ve been doing at my local box called Inner Strength Athletics have helped me make all the changes that I’ve made.

  • I have an amazing coach, who is actually a very good friend, that has inspired me, pushed me and encouraged me over the past almost 9 months.

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  • My body has changed and it feels like it has never felt  before.


  • I have found an amazing community in my gym as well. I go to morning classes mostly and the people in that class are all people that I go to church with. Such encouraging, loving and inspiring people to be around and work out with. We cheer each other on, lift each other up and push each other towards our goals. Even when I go to evening classes, and hardly know anyone, I am so encouraged!
  • I’ve also found a new confidence in myself, that I CAN do hard things! I’m pretty & witty & strong! This body can do things it hasn’t been able to do in a very long time and this body can do some things it’s NEVER done before.




I recently looked at some pictures from when I first made the decision that I could no longer live the way I was living. I’m 40 pounds lighter today!


With God’s help, and those he has put in my life, I really believe that I can do what needs to get done to get healthy. I feel so good today and can’t wait to feel even better.

My eating and living lifestyle has changed quite a bit so my blog will be changing up pretty soon as well. 

Get excited about some paleo recipes!

~Mrs Galvan


Great Food Blogger Cookie Swap- Oatmeal Molasses Cookies

For this year’s Great Food Blogger Cookie Swap I made Oatmeal Molasses cookies. It was my first time making them and I adapted them from Damaris Phillips’ recipe. I am not a fan of oatmeal cookies usually but these are so good!


This year I found my cookie packaging in October and had it ready for when the swap came around. I sent these cute little boxes with a Christmas tea towel.



Photo Credit to Deborah at Little Flour Microbakery for the photo below. Love it!

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Before I share the recipe with you let me tell you about the cookies I received.

I received cookies from Meggan at Culinary Hill. These were probably my favorite. She sent some homemade Pizzelle Italian Cookies. When I opened the package I worried they might be too sweet but they were PERFECT!


I received cookies from Valerie Brett. She is a yoga instructor based out of Hawaii. She sent me some Mint Dark Chocolate M&M Cookies.  


My last box of cookies came from Katie at 24 Carrot Life. They were Peanut Butter M&M cookies. 


It’s always so fun receiving cookies in the mail but my favorite part is getting to send cookies to others!


Oatmeal Molasses Cookies
Yields 36
Chewy oatmeal cookies made with coconut oil and molasses.
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Cook Time
12 min
Cook Time
12 min
  1. 2 cups rolled oats (not quick cooking oats)
  2. 1 3/4 cups all-purpose flour
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp ground cinnamon
  6. 1/4 tsp kosher salt
  7. 1 1/4 cups granulated sugar
  8. 1/2 cup unrefined coconut oil (melted)
  9. 1 tsp pure vanilla extract
  10. 4 tablespoons Grandma Molasses
  11. 2 large eggs
  12. 1/2 cup chopped golden raisins
  13. 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Line two cookie sheets with parchment paper.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
  4. In a stand mixer, mix the sugar and coconut oil until combined.
  5. Add the molasses, eggs and mix until combined.
  6. Add the dry ingredients and mix until just combined.
  7. Fold in the raisins and walnuts.
  8. Spray your hands with coconut oil before you handle the dough and then make balls the size of a walnut and place 1/2 to 1 inch apart on a cookie sheet. I fit 8 to a cookie sheet comfortably.
  9. Bake for 12 minutes. Cool before serving.
  1. If you like chewier cookies, leave the dough as is once you put it on the cookie sheet. If you like crispier cookies, press down with your fingers lightly to flatten.
Adapted from from a recipe by Damaris Phillips
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I am already looking forward to next year’s swap! Thank you to Julie from The Little Kitchen and Lindsay from Love & Olive Oil for hosting this awesome event!

~Mrs Galvan~




Pioneer Woman Fall Giveaway

It’s been fall for a month now and I haven’t had a chance to do a giveaway.

I am so excited to be hosting this particular giveaway because it is for some Pioneer Woman items.

On September 14th, Pioneer Woman launched her product line at Wal-Mart! It took a couple of weeks for my local Wal-Mart to get her stuff, but I was patient and finally got a few of the things that I wanted.

The thing that excited me most about Ree’s line was that she launched it with Wal-Mart! That means I can afford it. When I first heard that she would have a product line last year I was excited, but I was sad because I really thought she would go with a high-end store and then I definitely would not be able to purchase any of it.

I was wrong.

Yes, I was wrong, can you believe it? 🙂

In my excitement I have decided to do a giveaway. Not just any giveaway either. You will have a chance to enter to win some of Pioneer Woman’s stuff through my blog and through another blog that I’m teaming up with.

Giana from She Tells Stories By The Seashore will also be hosting a fall giveaway; so you can also go to her blog to enter to win some fun things, too!

This giveaway will begin Monday, October 26th (12:00AM CST) and it will run until Friday, October 30th (11:59PM CST)

I will be giving away a set of the Pioneer Woman Flea Market 2 –piece Ceramic Bakeware , the Pioneer Woman Flea Market Decorated Sugar & Creamer and Salt & Pepper Shaker set , and a copy of Pioneer Woman’s latest cookbook

Just to be clear, there will be 3 winners!

So, go on, enter.

You do need to follow my Facebook Page, Pinterest and Instagram accounts and leave a comment, BUT that will get you 4 entries!

a Rafflecopter giveaway



Great Food Blogger Cookie Swap 2015

The 5th Annual Great Food Blogger Cookie Swap sign-ups have begun! I am all signed-up and getting ready! If you want to sign up, there is still time, so go HERE.


In case you’re wondering how it all works:

“The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.”

For the past 5 years I have participated in this cookie swap and it’s something that I have looked forward to every December. It is so fun to send cookies out and the anticipation of receiving a couple of boxes is also really exciting for me. I REALLY love getting packages in the mail. They make me so happy!

It’s being hosted by Lyndsay from Love & Olive Oil and Julie from The Little Kitchen. They do such a a great job at hosting this event and are really great at organizing it too!

I have a couple of recipes in mind for my cookies this year and have pretty much have an idea of what I’m making too. I’m excited to send out my cookies this year because of my packaging! 

Look forward to my post on the cookies I make, in December.

For now, here are the recipes I have made over the past 4 years:

Dark Chocolate Cafenela Cookies

Chai Snickerdoodles

Christmas Cardamom Cookies

Biscoff Dark Chocolate Chip Pecan Cookies

Wherever you are, I hope you are enjoying your fall! It is 85 degrees here and I’m grateful that it’s not 100 degrees! 

P.S. There’s a giveaway coming soon!

~Mrs Galvan~

Sweet Cinnamon Pumpkin Milkshake

If you’ve been a reader for awhile then you know that Fall is my very favorite season! For the past three years I’ve always done a blog about Fall of some sort.

I started decorating for fall at the end of August because to me, Fall begins when school starts after a long summer vacation.

I haven’t had a Pumpkin Spice Latte or Frappuccino yet this year but mostly because this year, things are a little different. 

I have officially joined a workout facility and I am thoroughly enjoying myself! I have found a place where I feel encouraged and motivated and my coaches are pretty darn amazing in my eyes! I go to class at 7:30AM and that’s how I start my Monday, Tuesday and Wednesday mornings. Thursday’s I work out at home with either a video or whatever the WOD is for the gym. Friday, Saturday and Sunday, I’m really active and on my feet all day. 

All that to say, I’m preparing for a 21 day challenge and that means no refined sugar in my diet. I still have 6 days til the challenge begins but food-wise, I’ve started already.

I was craving some Pumpkin last night so I decided to make a Pumpkin Shake. It really did hit the spot! Hope you get to try it soon!


Sweet Cinnamon Pumpkin Milkshake
Serves 4
Pumpkin Milkshake made with almond milk
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  1. 2 cups Unsweetened Vanilla Almond Milk
  2. 1 cup 100% pumpkin puree (not pumpkin pie filling)
  3. 1 tsp pure vanilla extract
  4. 3 Tbsp good quality honey
  5. 1/2 tsp ground cinnamon
  6. 1/4 tsp ground ginger
  7. 1/4 tsp ground nutmeg
  8. 1/2 tsp pumpkin pie spice (+ some for sprinkling)
  9. 3 cups of ice
  1. In a blender, pour the almond milk and then add all the other ingredients in the order listed.
  2. Blend*.
  3. Pour into a glass, sprinkle with pumpkin spice and serve with a straw.
  1. * I used a Vitamix blender and set it to the frozen treats setting. For a regular blender, just blend until you no longer hear the ice hitting the blades.
My Kitchen Is Open

 ~Mrs Galvan~

Better For You Pizza

I’m back on the healthy train. It’s not that I haven’t been eating healthy but I could have been eating healthier. I’m back to many servings of vegetables throughout the day and water with every meal. No more diet sodas for me.

I’ve been in a rut my friends but I’m finding my way back.

Since coming back from my mission trip to Costa Rica, The Mister and I have been trying hard to live a healthier lifestyle. I’m walking again and eating better.

At lunchtime I was craving pizza. I really wanted pizza for dinner but I know that I can’t have just one slice. So, I had to come up with an alternative so that I wouldn’t deprive myself too terribly.

I came up with the idea to use egg as my crust. I only used the serving size or less of all my ingredients so that I wouldn’t overload on cheese or pepperoni.

Basically, what we are looking at here is a Pizza Omelet!




Better For You Pizza
A healthier, more carb conscious version of delicious pizza
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Egg Mixture
  1. 2 eggs
  2. 1 egg white
  3. 1/4 cup Half & Half (or milk)
  4. 1/4 cup shredded Parmesan Cheese
  5. Salt & Pepper (to taste)
For the topping
  1. 1/4 cup shredded Mozzarella Cheese
  2. 7-14 pepperoni slices
  1. Beat the eggs, egg white, half & half, Parmesan, salt and pepper together and set aside.
  2. Heat a skillet on med-low and spray with cooking spray or use a little butter. I used REAL butter.
  3. Pour the egg mixture into the pan and let cook for 3-4 minutes. (Until the edges begin to firm up)
  4. Place the pepperoni in the mixture and then sprinkle the mozzarella over.
  5. Let cook for about 2-3 more minutes until the egg isn't so jiggly.
  6. Then flip the entire thing over, like a pancake.
  7. Let cook for 2-3 more minutes.
  8. Serve hot.
My Kitchen Is Open



I was very happy with the turn out of this comfort food of mine. Now, I still wouldn’t eat this every day but it’s definitely a great alternative every once in awhile. This could be turned into a veggie pizza omelet too. There are so many ways you could go with it, it’s actually kind of exciting when I think about it.

~Mrs Galvan~