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      "body": "Lentil soup\n\nIn an earlier post, I talked about how I did a 40 hour fast. I’ve read/heard that after fasting, you should ease back into real food, so my post-fast meal was lentil soup. It’s one of my favorite soups, and for sure my favorite healthy soup. It’s so full of vegetables and protein-packed lentils and the broth is so lemony and delicious. \n\nHere’s how I made it. \n\nIngredients:\n- 2 tbsp olive oil \n- 1 onion, chopped\n- 3 stalks celery, chopped\n- 2 carrots, chopped (I used half a pack of shredded carrots this time)\n- 2 cups lentils\n- 1/2 cup chopped sundried tomatoes\n- 2 quarts broth (this time I used 1 quart bone broth, 1 quart veggie broth)\n- Juice from 1-2 lemons, depending on how lemony you want it\n- 2 cups chopped spinach or kale\n\nDirections:\n1. Heat the olive oil over medium heat and sauté the onion, celery, and carrots for 5 mins. Add the garlic and cook for another couple mins. \n2. Add the lentils and sundried tomatoes and stir. \n3. Pour in the broth, bring to a boil, reduce heat to low, cover, and let simmer for 30 minutes. \n4. Just before serving, stir in the lemon juice and kale or spinach.",
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      "body": "As I’m typing this I’m actually only 38 hours in but I’m pretty confident in saying that I will make it the whole 40 hours.\n\nI have been intermittent fasting for about 3 months now. Most days, I fast for 16 hours and eat for 8 hours. Usually I eat from 11am to 7pm. When I say that, I don’t mean I’m just constantly eating during those hours, I usually eat lunch at 11, maybe an afternoon snack, and then have dinner before 7. So going from fasting for 16 hours to 40 hours was huge for me. I’ve been wanting to do it for weeks, and have tried several times, but never made it past 20 hours. But I did it this time.\n\nIt was pretty rough at a few different points during the day but honestly it was more my mind than my stomach or my body that was hungry. Plus, I fixed food for 5 different people multiple times yesterday, so I was constantly around food. I drank a ton of water, a couple cups of black coffee, and a sparkling water and that’s ALL!\n\nThis isn’t a very consistent measure, because my weight usually does fluctuate a couple pounds daily, but according to the scale... I am 3 lbs lighter today than I was yesterday morning. Mainly, I am just proud of myself for finally deciding to do it and sticking with it. Nothing better for confidence than reaching a goal!",
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      "body": "**Quinoa Kale Chick Pea Butternut Squash Bowl**\n\n![IMG_1041.jpg](https://steemitimages.com/DQmQ4HXz1buchoB7HVYFf7syQXXxNow4FhUESa3zXKzbrs5/IMG_1041.jpg)\n\nWhoa that’s a mouthful. We are now less than two weeks out from Arrmon’s big marathon, so I’ve been trying extra hard to keep his nutrition on point. He had a long run yesterday and he did mostly hills…. Like super aggressive hills. I don’t know if you can even tell how aggressive these hills are in the picture below, but they are, and there are lots of them. Also, I went to drop him off a water and we met him on the road. The kids were so excited to see him running.\n\n![IMG_1049.jpg](https://steemitimages.com/DQmVWUMFawnx5RhKz83WVgTRRXC3jj8D4BLyWenBAhn8ndt/IMG_1049.jpg)\n\n![IMG_1032.JPG](https://steemitimages.com/DQmYFrAUggxhxZoA1ucj36RDM1ajKv6dsceoLBNBLzW26Kg/IMG_1032.JPG)\n\nWhen he got finished with his run, I made him this dish for lunch. It was super fun to make because its so colorful, delicious, AND healthy.\n\n![IMG_1039.jpg](https://steemitimages.com/DQmTk315jpztx3BRMVEdB8bgUqFrAXtvNQvXpj79vA1eoVm/IMG_1039.jpg)\n\nHere’s how I made it.\n\nIngredients:\n-\t1 cup quinoa\n-\t2 cups chicken broth\n-\t1 lb butternut squash cubes (steamable bag)\n-\t1 small onion, chopped\n-\t2 cloves garlic, minced\n-\t2 tbsp olive oil\n-\t8 cups kale, cleaned and chopped\n-\t2 tbsp balsamic vinegar\n-\t1 15-oz can of chick peas\n-\t1 cup pecans\n\nDirections:\n1.\tAdd the quinoa and chicken broth to a small saucepan and bring to a boil. Cover and reduce heat to low and cook for 15 minutes or until all liquid is absorbed.\n2.\tSteam the butternut squash. If you aren’t using a steamable pack, cube a butternut squash and roast for 30 minutes at 400 degrees F.\n3.\tSaute the onion and garlic in olive oil for 5 minutes.\n4.\tAdd the kale and balsamic vinegar and let it cook down.\n5.\tStir in the chick peas and butternut squash.\n6.\tToast the pecans in a dry skillet, stirring constantly, for 5 minutes over medium high heat.\n7.\tTo serve, add quinoa, kale mixture, and pecans to a bowl!\n\n![IMG_1043.JPG](https://steemitimages.com/DQmWMsCN5nmEV7c3tGtqwasE32wdpn9jwd8W1brxxZeogui/IMG_1043.JPG)",
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      "author": "hanniepscott",
      "body": "As I mentioned in Maverick’s birth story, childbirth terrifies me. Feeling contractions for 2 hours then getting an epidural did not make me any less scared to do it all again the second time.\n\n\nRuby’s pregnancy and birth were very different than Maverick’s. With Mav, I never thought I was in labor until I was actually in labor. With Ruby, we had MANY false alarms. I walked around at 4 cm dilated for 2 weeks but I wasn’t in actual labor yet.\n\n\nWe went to the doctor/hospital several times because I thought I was in labor. One time I even had my mom come up at 11pm because I KNEW I was in labor... I wasn’t. Mainly, I was afraid of those contractions and wanted to get there and get an epidural at the earliest time possible. Like maybe get an epidural and just wait there for a couple days, I was that scared.\n\n\nBut this is how it went down.\n\nAt around 2:30 am 5 days before my due date, I woke up with a pretty painful contraction. I had another one 12 minutes later. Then another 8 minutes later. Then another 6 minutes later. Then another 3 minutes later. I texted my mom, she was driving up 40 minutes to stay with Maverick, and woke up Arrmon. He was sleeping on the couch because he was sick and didn’t want to spread his germs to me. Also, he had taken a Theraflu PM at midnight. He was really groggy.\nAt this point my contractions were very painful and 1-3 minutes apart. My water broke around 3:30 am. We were waiting outside for my mom when she got there. I had a contraction while getting in the car, one while on the way to the hospital, and one as I was getting out of the car once we got there. We live one mile from the hospital, and Arrmon ran a red light on the way! \n\n\nAs we walked to the labor and delivery desk, I glanced at a clock and it said 3:47 pm. The nurses at the desk had me fill out some paperwork, sign some stuff, weigh…. And I was struggling. Like they actually made me stand on a scale as I as having these terrible contractions. I got changed into a gown, peed in a cup, and got into the hospital bed. Still majorly struggling. Contractions were way worse than they ever felt with Maverick.\n\n\nI kind of felt like the nurses weren’t really taking me seriously and they thought I was just being a baby. I’m lying in this bed crying, struggling, yelling… and they are still having me fill out more paperwork. A nurse checked me and her face got really serious. She said I was 7 cm dilated. I panicked and said “I’M NOT GONNA GET AN EPIDURAL AM I?”. She calmy told me, “we might still have time” but I knew we didn’t. They tried to give me an IV, and it wouldn’t take. I have amazing veins. Nobody has ever had any trouble sticking me with a needle but in this time that I thought I desperately needed some relief in the form of IV drugs, my veins would not work.\n\n\nThe next few minutes were a blur. Nurses were running around getting things ready, I was kind of breathing, whining, crying through contractions. Keep in mind, Arrmon is sick and in a fog of cold medicine and trying to help me through all of this.\n\n\nThen my body just started pushing. I told the nurse and she told me to try to breathe and not push but I couldn’t. I never say literally but my body was literally pushing by itself and I had no control. The nurse also said “this doctor doesn’t like for babies to be born before he’s in here” and I told her she better get him. At one point I heard her yell out into the hall “she’s complete!”…. and I’m still just pushing with nobody down there to catch her or watch or whatever they do down there.\n\n\nThe doctor gets there while I’m pushing and baby is out within a minute. I haven’t screamed or really even made a very loud noise probably since I was a baby but I was screaming at the top of my lungs. Like the pushing, I couldn’t control the screaming. I also didn’t realize I was about to break A’s hand from squeezing so hard. He later said that I reminded him of a lion roaring. Mama lion.\n\n\nRuby Love was born less than 45 minutes after we got to the hospital, with no epidural or any kind of medicine. She weighed 7 lbs 6 oz and was 18.5 inches long (we later determined that they measured wrong and that she was probably 19.5 inches long). She was also perfect and beautiful and looked like her brother in some ways but looks like herself too.\nRuby is now almost 2 years old and as I reflect on her birth story, it’s still amazing and terrifying to me. She kind of matches her birth story… wild and fierce. She’s pretty tiny but she for SURE stands her ground when her brother is bullying her.\n\n\nI’m still amazed daily that I birthed a baby with no medication. I never would have expected that of myself.\n\n![Ruby Birth Story 3.JPG](https://steemitimages.com/DQmc3Wv7EZHxD8hKf9dfS2obZjCpsZz75nAVN6pWoQr6u6U/Ruby%20Birth%20Story%203.JPG)",
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      "body": "Growing up and even in adulthood, my second biggest fear (first = frogs) has always been childbirth. When I was little, I just knew by the time I had babies, men would be able to carry and birth them. So at 27, I was really scared when I found out I was pregnant because that meant I would have to eventually push a baby out.\n\n\nI was much more afraid of the actual delivery part than I was of the labor part. I just KNEW I could handle the contractions. I have a really high pain tolerance and my uterus is super strong because I’ve really never even felt menstrual cramps (more on this later). What I was afraid of was the actual pushing the baby out part. I’m not even going to go into detail about WHY I was scared of this because the details are gross.\n\n\nSo, here I am, 4am the day after my due date, timing contractions while lying in bed…and they didn’t even hurt, because of my strong uterus and incredible pain tolerance. Suddenly, I heard and felt a pop from my insides and felt a gush of water. So I got up, went to the bathroom. More water, definitely not pee. So I went and cleaned the kitchen, because that’s what you’re supposed to do when you’re in labor right?\n\n\nAfter I cleaned the kitchen I woke A up and we headed to the hospital. We forgot the iPad so we turned around and got it, because I have a really high pain tolerance and the contractions that were 2 minutes apart didn’t even hurt.\n\n![maverick birth story 5.JPG](https://steemitimages.com/DQmYUSytuW6yXDYAfpBTXmm3vhHwK72TAm2FBmwmYJZeeWJ/maverick%20birth%20story%205.JPG)\n\nWe get checked into the hospital, the nurse checked to see if my water had actually broken and she said it hadn’t, but when she checked my cervix for dilation, there was a HUGE gush of extremely warm water. I was so shocked at how much it was and how warm it was.\n\n\nA few minutes later, I was brought to reality. I do not have a high pain tolerance, contractions hurt, and I am a big baby.\nI was crying and begging for an epidural... which I had already planned to get anyway, I just wanted it **IMMEDIATELY**. Two hours later I finally got it. My family came in; we hung out, laughed, and told stories. It was nice and I was pain free.\nAt this point, baby didn’t have a name yet and we had called him Bubby the whole time I was pregnant. Maverick and Cyrus were top contenders on the list. We had the TV on during this relaxed pain free time and the movie Maverick was on. A and I exchanged glances like “ok that’s a sign, his name is Maverick.”\n\n\nAt noon, I was 10cm, but baby had his head turned weird so they had me lay on one side for a while, then on the other side for a while. I began feeling pressure (but no pain) in my butt and the nurse said I was ready to push. It was just A, the nurse, and I in the room for a while as I did “practice pushes”. People started filing in after a few minutes, nurses, pediatric people, my doctor, students????....there were a lot of people and they all cheered for me while I pushed. It was nice. After a couple pushes and my doctor yelling “THINK ABOUT YOUR BUTT” at me, I guess he realized my pain free pushes weren’t very effective, so we kind of played tug of war with a towel. It was hard but everyone was cheering and it made it kind of fun. After 30 minutes of pushing, Maverick Redd was born. He was 8lbs, 7oz, 21.75 inches long, and perfect.\n\n![maverick birth story 2.JPG](https://steemitimages.com/DQmPxdRPd7st5j8G6n48eZhVn57RCF7P2KeFvkiSNJJZWFM/maverick%20birth%20story%202.JPG)\n\n![IMG_5451.JPG](https://steemitimages.com/DQmb5H6WVaFQwvB8vwGEtMciJYTBNV24reKYhm6tSzhzWTx/IMG_5451.JPG)\n\n*He is three years old now and still perfect.*",
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      "body": "Growing up and even in adulthood, my second biggest fear (first = frogs) has always been childbirth. When I was little, I just knew by the time I had babies, men would be able to carry and birth them. So at 27, I was really scared when I found out I was pregnant because that meant I would have to eventually push a baby out.\n\n\nI was much more afraid of the actual delivery part than I was of the labor part. I just KNEW I could handle the contractions. I have a really high pain tolerance and my uterus is super strong because I’ve really never even felt menstrual cramps (more on this later). What I was afraid of was the actual pushing the baby out part. I’m not even going to go into detail about WHY I was scared of this because the details are gross.\n\n\nSo, here I am, 4am the day after my due date, timing contractions while lying in bed…and they didn’t even hurt, because of my strong uterus and incredible pain tolerance. Suddenly, I heard and felt a pop from my insides and felt a gush of water. So I got up, went to the bathroom. More water, definitely not pee. So I went and cleaned the kitchen, because that’s what you’re supposed to do when you’re in labor right?\n\n\nAfter I cleaned the kitchen I woke A up and we headed to the hospital. We forgot the iPad so we turned around and got it, because I have a really high pain tolerance and the contractions that were 2 minutes apart didn’t even hurt.\n\n![maverick birth story 5.JPG](https://steemitimages.com/DQmYUSytuW6yXDYAfpBTXmm3vhHwK72TAm2FBmwmYJZeeWJ/maverick%20birth%20story%205.JPG)\n\nWe get checked into the hospital, the nurse checked to see if my water had actually broken and she said it hadn’t, but when she checked my cervix for dilation, there was a HUGE gush of extremely warm water. I was so shocked at how much it was and how warm it was.\n\n\nA few minutes later, I was brought to reality. I do not have a high pain tolerance, contractions hurt, and I am a big baby.\nI was crying and begging for an epidural... which I had already planned to get anyway, I just wanted it **IMMEDIATELY**. Two hours later I finally got it. My family came in; we hung out, laughed, and told stories. It was nice and I was pain free.\nAt this point, baby didn’t have a name yet and we had called him Bubby the whole time I was pregnant. Maverick and Cyrus were top contenders on the list. We had the TV on during this relaxed pain free time and the movie Maverick was on. A and I exchanged glances like “ok that’s a sign, his name is Maverick.”\n\n\nAt noon, I was 10cm, but baby had his head turned weird so they had me lay on one side for a while, then on the other side for a while. I began feeling pressure (but no pain) in my butt and the nurse said I was ready to push. It was just A, the nurse, and I in the room for a while as I did “practice pushes”. People started filing in after a few minutes, nurses, pediatric people, my doctor, students????....there were a lot of people and they all cheered for me while I pushed. It was nice. After a couple pushes and my doctor yelling “THINK ABOUT YOUR BUTT” at me, I guess he realized my pain free pushes weren’t very effective, so we kind of played tug of war with a towel. It was hard but everyone was cheering and it made it kind of fun. After 30 minutes of pushing, Maverick Redd was born. He was 8lbs, 7oz, 21.75 inches long, and perfect.\n\n![maverick birth story 2.JPG](https://steemitimages.com/DQmPxdRPd7st5j8G6n48eZhVn57RCF7P2KeFvkiSNJJZWFM/maverick%20birth%20story%202.JPG)\n\n![IMG_5451.JPG](https://steemitimages.com/DQmb5H6WVaFQwvB8vwGEtMciJYTBNV24reKYhm6tSzhzWTx/IMG_5451.JPG)\n\n*He is three years old now and still perfect.*",
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      "author": "hanniepscott",
      "body": "Such a good idea! We love to go to a place in our town called Qdoba and get basically this same thing but with steak. Its so good, but this is much cheaper!",
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      "author": "hanniepscott",
      "body": "If you’re on keto and anything like me, you majorly miss bread. Maybe it’s because I’m just starting out (again) but the hunger and cravings have not ceased yet. I found this recipe for 90 second bread and OHHH MY GOD… its good. Plus it’s seriously super easy and takes less than 5 minutes for the whole prepping and cooking process.\n\n![IMG_0807.jpg](https://steemitimages.com/DQmSTP2TtsRKYSWGbtwaMSaiBXzePxj7iLmYMj6ooQqKpdr/IMG_0807.jpg)\n\nI added bacon, egg, and cheese, but you could add anything keto approved and it would be delicious. I used a small round food storage container that made the bread a little bigger than a normal sized biscuit.\n\n![IMG_0805.jpg](https://steemitimages.com/DQmdpJncCyKnAZVcm95eoptHae1PU5tzUcRTxUg6VdGHiWt/IMG_0805.jpg)\n\n**90-second Bread with bacon, egg, and cheese**\n*makes 1 sandwich*\n*Ingredients*\n- 1.5 tbsp butter\n- 1 egg\n- 3 tbsp almond flour\n- 1/2 tsp baking powder\n- 2 slices bacon, cooked\n- 1 egg, cooked\n- 1 slice of cheese\n\n*Directions*\n1. Melt the butter in the round container you’re going to use. Once melted, add the (raw) egg and stir together. Add the almond flour and baking powder and stir until mixed well. Microwave for 90 seconds. Remove from the container and cut in half like sandwich bread or a biscuit. I toasted mine in a skillet with bread for a couple minutes just to get a toasted taste and look.\n2. Place the bacon, egg (cooked to your preference), and cheese between the slices of bread and enjoy!",
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      "author": "danieltacherra",
      "body": "hey i did this when i worked at Dennys, its really good way to avoid the carbs if you use ground beef, cheese, guacamole! LOTS OF FAT",
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      "author": "hanniepscott",
      "body": "![IMG_0800.jpg](https://steemitimages.com/DQmT8uHJr2LfjLW4eTdf7Eo5sM4vpgTePDUcDN5d3DqG8JF/IMG_0800.jpg)\n\n\nI’m trying keto *again* and sticking with it *no matter how bad I want to quit* for the whole month of February. Even on Valentine’s Day. Even through Mardi Gras. There will be no chocolate covered strawberries or king cakes (anymore, I had a ton in January haha) for me this year.\n\nSo I made this taco salad today. It was delicious, amazing, beautiful, and fine. Here’s the recipe. Enjoy, if you’re keto. You can enjoy if you aren’t keto too but if that’s the case, add some chips and beans for God’s sake.\n\n**Keto Taco Salad**\n\n*Ingredients*\n- 1 lb ground beef\n- 1 tbsp cumin\n- 1 tbsp chili powder\n- 2 tsp garlic powder\n- 2 tsp Lawry’s seasoning\n- 1/2 cup water or beef broth\n- shredded lettuce\n- chopped onion\n- diced tomato\n- diced avocado\n- salsa\n- shredded cheddar cheese\n- 2 slices Sargento cheddar\n- 1 slice Sargento provolone\n- hot sauce\n\n*Directions*\n1. Brown the ground beef and drain off the fat. Pour in the water or broth and stir over medium heat. Add the cumin, chili powder, garlic powder, and Lawry’s. Cover and let simmer over low heat.\n2. Get the 3 slices of cheese and cut them into smaller pieces. Place the pieces on a sheet of parchment paper and microwave for 2 minutes or until the cheese pieces are hard like chips. PS..these are amazing.\n3. Get a big salad bowl and add a lot of lettuce first, then top the lettuce with the taco meat, onion, tomato, avocado, salsa, shredded cheese, and hot sauce. Then place the cheese chips on top and enjoy.\n\n\n![IMG_0799.jpg](https://steemitimages.com/DQmTCwc8J7fCDF3sjXvFxvkcSpdWs9785V8uULgx3ocKyqK/IMG_0799.jpg)",
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      "body": "I’ve mentioned (I think) that my husband is a runner. But he’s not just any runner; he’s like a super aggressive runner. What started out as a hobby has transformed into a way of life.\n\nHe started running in July of 2014 with the goal of qualifying for the Boston Marathon in mind. In January of 2015, he ran his first marathon. Since then, he has run many marathons (I think seven), 5ks, 10ks, half marathons, a 50 mile race, a 100 mile race, and a couple long distance relays. \n\nIn December of 2017, he beat the Boston qualifying time for his age group (3 hours and 10 minutes) by 10 minutes. He had trained incredibly hard. Not just the running though. His diet was impeccable, he made sure he was getting plenty of sleep (which is hard for him to do), and didn’t drink any alcohol for the majority of his training time (also hard haha). He deserved that Boston qualification and I was so happy for him and so proud of him (and still am).\n\n\nBUT a couple days after the marathon in December, we found out that the course had been marked wrong and was short by just a few yards. Disappointment is an understatement for what I felt when I read that. I actually shed some tears before I went and told him. The first thing he said when I told him was… “Well, I guess I better get back to training.”… and that’s one of the many reasons why I love him so much. Amazing attitude and resilient spirit. \n\nWe did take a couple weeks off and ate a lot of junk, but now we are back to “training food”… tons of vegetables, whole grains, and BEANS (sometimes meat). This is one of our favorite meals… chick pea, kale, and quinoa bowls. These three ingredients are of course the staple of the meal but I always switch up the other ingredients. Last night I added pickled onions, feta, and avocado. I hope you enjoy the recipe! We will be eating this a ton until the New Orleans Rock n’ Roll Marathon in 3 weeks and 2 days, then it’s back to pizza and beer (just kidding but I wish, mama still has to lose some lbs).\n![IMG_0622.jpg](https://steemitimages.com/DQmZwqu2yyxVk3HfpiHREpe1fBdV25BmhMAmV94ru598HGZ/IMG_0622.jpg)\n![quinoa, kale, and chick pea bowl.png](https://steemitimages.com/DQmRzM6JJg5n4DT4bpU7iftnHmWGDcXiyMReYAMUdDDoyLj/quinoa%2C%20kale%2C%20and%20chick%20pea%20bowl.png)",
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      "body": "Thanks for the welcome, and welcome to you as well! Together I'm sure we'll be making all of the mother tags a trend! lol",
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      "author": "hanniepscott",
      "body": "Welcome to Steemit! I am just starting out and kinda struggling to figure it out but thankfully I just found the mothering tag and you're the first post i read in it! I have a 3 year old and an almost 2 year old so props to us on learning this steemit stuff!",
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      "body": "I've already changed my mind AGAIN in regards to my fitness/running plan. I almost let myself take the easy way out and repeat C25K again when I KNOW that one of my goals for the first part of the year is to complete the running plan that my running coach made for me. So..... back at that. Back to the grind :D\n\n![IMG_0758.PNG](https://steemitimages.com/DQmbJAH8tVHYxNPZnX8SB9UGXsdpxiox5AJJ9W8ZwrC65EC/IMG_0758.PNG)",
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      "body": "We love having mimosas on Sundays but really try to save them for a special occasion cause sometimes day drinking makes me crash in the afternoon :D….. but I mean, Super Bowl Sunday is for sure a special occasion. My husband is a huge Patriots fan, so we started our super bowl celebrations early today with some brunch time mimosas. These are so good and SO BEAUTIFUL. The mint added in gives it such a boost. \n\n![IMG_0170.JPG](https://steemitimages.com/DQmS5meZFzGA1n182xWj3fkRxdxmQBii9uox8Xbz7mr5gQY/IMG_0170.JPG)\n\n![LRG_DSC02200.JPEG](https://steemitimages.com/DQmQtF8jETBSrWDz1x8f3LhuYGv4dEBSnYMoWwgdw4ttegm/LRG_DSC02200.JPEG)\n\n![LRG_DSC02209.jpg](https://steemitimages.com/DQmeQfxjdxwkRziBG3a4btw9UYydaQbKZxaqrxLmdJYmkXP/LRG_DSC02209.jpg)\n\n**Super Bowl Sunday Mimosas**\n\n*Ingredients:*\n-\tMint leaves, chopped\n-\t1 bottle orange juice\n-\t1 bottle champagne\n-\t1 orange, sliced\n-\tFresh cranberries\n-\tPomegranate seeds\n\n*Directions:*\nGet a champagne glass or wine glass and place a couple mint leaves in the bottom. Using a muddler, muddle the leaves to release the flavors. Fill the glass halfway with champagne. Add however much orange juice you want then garnish with an orange slice, cranberries, and pomegranate seeds.",
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      "body": "So I'm going to go ahead and say that I know that this post won't be my most popular. I might be bold enough to say that it might be my LEAST popular post. This is a recipe probably none of my regular readers would have heard of but I'm doing a post on it because it is my number one favorite food of all time.\n\nI've mentioned this in random posts and in books that I used to be a slightly picky eater and that I feel like I blossomed out of that when I met Arrmon (my husband). His dad is from the Iran and they like to eat traditional Persian dishes. The first time I met his dad, his dad's best friend had made Ghormeh Sabzi, which is one of the most popular Persian dishes.\nGhormeh Sabzi literally means \"herb stew\" in Persian. It is a dark green stew made with kidney beans, onions, lamb or beef, and herbs (usually parsley, leeks, fenugreek, and cilantro - but different variations exist) and served over tahdig, this amazingly crunchy rice crust that I will go into more detail on in a bit.\n\nWhen I first saw this stew, I thought \"there is no way in H I'm eating that\". But his dad is SUPER persistent about getting me to try foods....... some that I've loved and some that I've hated (ghormeh sabzi - love, vegetables fermented in a pickle jar beside his deep freezer - hate). Thankfully, he forced me to try Ghormeh Sabzi and I was in love from the first bite.\n\n![LRG_DSC02216.JPEG](https://steemitimages.com/DQmS8GJvb2JnoCSUCEUFMKtuYYae2H9JJpygpikuY6ikai6/LRG_DSC02216.JPEG)\n\nIt takes a while to make and it really isn't that simple -- which pretty much goes against my philosophy of quick and simple cooking. However, I have simplified it as much as I possibly can, so it isn't too tedious and doesn't take a whole day to cook it. By saying that, I must also say...... this probably wouldn't be considered traditional Ghormeh Sabzi. I would never feel comfortable feeding this to a legit Persian chef but I think it’s amazing and so does my family - including my father-in-law! \n\nMany recipes that I've found online use fresh herbs. I tried that once and failed miserably. I don't know where I went wrong but I'm not ever trying that again. Anytime my father-in-law's friend comes to visit, he brings me bags of the dried Ghormeh Sabzi herbs. I've also bought them on Amazon or from Sadaf's website. Also, traditional recipes use dried limes. I've never used dried limes, I just use fresh lime juice. Once again, I wouldn't serve his to a Persian chef (haha).\n\n![LRG_DSC02213.JPEG](https://steemitimages.com/DQmao3ERcbDcVuwAXGbXkMQCRf21dgJngZBdDkzAPFweMb5/LRG_DSC02213.JPEG)\n\nThis amazing stew is served over something equally amazing. Tahdig. It's really just rice with a crispy crust but OMG. It is such a treat. It's the part of the dish that gets eaten the fastest. I've had lots of trial and error with tahdig - this is a picture of the most beautiful tahdig I've ever made. It is always a nice surprise to flip it out of the pan and see if it worked! I'm doing a separate recipe for the rice because it kind of takes some effort too.\n\n![IMG_0360.JPG](https://steemitimages.com/DQme3jdi3vt79Y2YXJhRTQtHrXTDWAGZ6yxSjMCFGELKefY/IMG_0360.JPG)\n\nSo here is the recipe! If you ever try this, PLEASE comment or email me and tell me how it turns out and how you liked it. It really is my absolute favorite dish of all time!\n\n![LRG_DSC02212.JPEG](https://steemitimages.com/DQmRHjUFuqcLmJFtfPGuYWVDxnyAYM9JQHzfyEappRa62z9/LRG_DSC02212.JPEG)\n\n**Ghormeh Sabzi**\n\n*Ingredients:*\n- 1 6-oz bag of dried Ghormeh Sabzi herbs\n- 2.5 lb beef chuck roast, cut into bite sized pieces\n- 1 onion, diced\n- 3 tbsp olive oil\n- Salt, to taste\n- 1 quart beef broth\n- 2 cans dark red kidney beans, drained and rinsed\n- 1/2 cup lime juice\n- 1 tbsp sumac\n\n*Directions:*\n1. Place the herbs in a fine mesh colander and place the colander in a large bowl. Pour 6 cups of water over the herbs and let them rehydrate for 30 minutes.\n2. Heat the oil in a large saucepan and sauté the onion for 5 minutes.\n3. Add the rehydrated herbs to the pan and sauté for about 8 minutes, stirring often, until very dark green. Set the pan aside.\n4. In a large, deep saucepan, cook the meat until it is browned on all sides, but not cooked through.\n5. Add the herbs to the pan with the meat and add salt and 1 quart of broth.\n6. Simmer for 1 hour.\n7. Pour in the drained kidney beans, lime juice, sumac, and season with extra salt if needed.\n8. Serve over rice.\n\n**Rice with Tahdig**\n\n*Ingredients:*\n-  long grain white basmati rice\n- 2 tbsp butter\n- Salt\n- Water\n\n*Directions:*\n1. Place the rice in a fine mesh colander and rinse it several times until the water runs clear.\n2. Place a large bowl under the colander and soak the rice in 10 cups of cold water with 1 tbsp of salt for at least 2 hours.\n3. In a large pot that has a tight-fitting lid, bring 10 cups of water to a rapid boil.\n4. Drain the rice and pour it into the boiling water. Boil for 10 minutes. Drain the rice in the fine mesh colander and rinse with cold water.\n5. Rinse out and dry the rice pot and return it to heat. Add the butter to the bottom and melt it and make sure it evenly covers the bottom of the pot.\n6. Return the rice to the pot and poke 4-5 holes into the rice using the end of a wooden spoon to help release steam. \n7. Place the pot over low to medium low heat. Tightly wrap a large kitchen towel over the lid that goes on the pot and place it on the pot. Make sure the towel isn't hanging down. I always secure mine with a rubber band.\n8. Let the rice cook on low or medium low heat for 1 hour and 15 minutes.\n9. Flip the rice onto a large serving platter then serve!\n![LRG_DSC02216.JPEG](https://steemitimages.com/DQmS8GJvb2JnoCSUCEUFMKtuYYae2H9JJpygpikuY6ikai6/LRG_DSC02216.JPEG)",
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      "body": "I am a struggling runner. For many years, I've wished to be a casual runner. Like one of those people who can just say \"hmm, I think I'll go for a quick 3 mile run\" and not have to worry about throwing up or dealing with an intense mental struggle the whole time. I have very consistently been *attempting* to run for the past year. I've completed the couch to 5k (c25k) program a couple times even. If you don't know what c25k is, its an 8 week running program where you start out with short running periods followed by longer walking periods and gradually increase your running and decrease your walking until you're only running. So in 8 weeks, you're supposed to be able to run 5 kilometers/3.1 miles in 30 minutes. Lets just say..... I haven't gotten there yet.\n\nI have been doing a running plan that my friend and running coach made for me but I'm just gonna be honest, it's too advanced for me and I was starting to HATE running so I decided today to do the c25k program again. It just so happens that there is a 5k 8 weeks from this Saturday in my hometown, so I've decided that that will be my first official 5k.\n\nI did the first day of the c25k program today and I feel great and proud about it! I hope that if you're on a running journey you will follow along with me and if you're further along on your running journey than I am, please give me all the tips and pointers please!\n\nAlso, I hate doing selfies, but I'm getting out of my comfort zone.\n\n![51244258-D80C-4769-9E79-D4059265066D.JPG](https://steemitimages.com/DQmR6XSvHALXfABKZBGA2ssvLKjmVh4ccFW3GJ8VjQz9PJ5/51244258-D80C-4769-9E79-D4059265066D.JPG)\n\n![IMG_0631.PNG](https://steemitimages.com/DQmQn6PkjYiwTu3hHpwCHPMPp6XmsKwfTAh5zhyyuCWAV2v/IMG_0631.PNG)\n\n![IMG_0630.PNG](https://steemitimages.com/DQmY8t2THvkaLqDgCeQLYdbjTQrrQV8jsskLdaDR6j8EjAb/IMG_0630.PNG)",
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      "body": "<html>\n<p>Congratulations <a href=\"/@hanniepscott\" target=\"_blank\">@hanniepscott</a>, you have decided to take the next big step with your first post! The Steem Network Team wishes you a great time among this awesome community.</p>\n<hr>\n<div class=\"pull-left\"><img src=\"https://steemitimages.com/DQmaAdLUJ3yaSkmcmWECWyPGPWcjfbCoZ8Tu4RM6H4DbjCi/steem-network-thumbs-up.gif\" alt=\"Thumbs up for Steem Network´s strategy\" title=\"I suggest Steem Network´s strategy\" width=\"320\" height=\"222\"></div>\n<h1>The proven road to boost your personal success in this amazing Steem Network</h1>\n<p>Do you already know that awesome content will get great profits by following these <a href=\"/steem-network/@steem-network/spread-your-posts-through-this-proven-strategy-and-get-great-profits-in-return--for-posts-created-at-2018-01-23\" target=\"_blank\" alt=\"Steem Network\" title=\"Follow Steem Network´s suggestions to boost your success\">simple steps</a>, that have been worked out by experts?</p>\n</html>",
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      "body": "I am not a fancy chef. I don’t have a fancy kitchen. I don’t use top of the line kitchen gadgets. To be honest, I’m not even the best cook and I don’t have any type of training in the kitchen. I do however, love to cook and love to eat. If I’m ever asked what I like to do in my free time or what my hobbies include, I’m quick to say “cooking”. All that said… last week I started wanting to make pork belly tacos. I had them at a restaurant a while back and wanted to try to make them myself. But the thing is (plus another truth bomb), I didn’t even know what pork belly was. Kinda still don’t. But I went down the street to our local butcher shop and asked if they have any pork belly. The guy behind the counter had no idea and had to ask someone else, but they did, and I got some. So, I got home with this hunk of meat and just stuck it in the fridge. \n\nThe next day, I realized I have no idea how to cook this stuff. I looked through about 40 pork belly recipes and decided to just come up with something and if it didn’t work out, I’ve only wasted $3 and a few hours of my life. Plus, I got steak for the tacos too, so if the pork belly was a fail, at least we would still be eating.\n\n![IMG_0556.jpg](https://steemitimages.com/DQmWJkPLXvgQYZE4Wk1zmRPpaMMP8W6ZDLiKAuHWSFVWSRu/IMG_0556.jpg)\n\nSo, here’s how this went down. First, I cut the skin (yes, actual pig skin) off the hunk of meat. Then I made a brine. I poured 3 tbsp salt and 2 tbsp sugar into about 2 quarts of water and boiled it. Once it boiled I turned it off and let it cool. I put the pork belly (1 pound) into a big bowl and poured the water over it. I put the lid on and let it sit in the refrigerator for about 15 hours. From what I read, anywhere from 12-24 hours should be good. \n\n![IMG_0555.jpg](https://steemitimages.com/DQmRFepUgZdkyEisECx25KL4gcZ6NieSgz5S4A3WYQ3BnTe/IMG_0555.jpg)\n\nI was making some marinade for the steak/sauce to put on the tacos, so I made extra to cook the pork belly in. Recipe at the bottom. After the pork was brined (is that even how to say that?), I added it (just the pork, not the water) to a dish and poured about 1/2 cup of the marinade/sauce over it. I put the dish into my 400-degree F oven and cooked it for an hour. After an hour, I turned the heat down to 275 degrees F and cooked it for another 3 hours, until it was pretty tender. I originally thought it would cook at 275 for 1 hour but it was still super hard after an hour and I ended up cooking it for an additional 2 hours. That’s a long time.\n\n![IMG_0551.jpg](https://steemitimages.com/DQmWQGYTZnkH1oWVbdzZ8GTLVQvxDnaHrXgpFC32XdxPo6V/IMG_0551.jpg)\n\nAfter it cooked, it looked just like a pork roast to me and that’s not what I was going for, so I heated up my cast iron skillet and charred the pork belly on all sides and then it looked pretty fan-effing-tastic. After that I just cut it up into small, taco-appropriate-sized pieces. \n\n![IMG_0543.jpg](https://steemitimages.com/DQmTHKqW3QUoE8dqRBxrecW4ZGEeXkpf5DuX2ywCuAkBTJc/IMG_0543.jpg)\n\nShort version for how I made the steak because the full recipe is at the bottom. I got a flank steak at the butcher store too. I cut it in half, so it would fit in a zip lock bag and in my grill pan and I marinated it for several hours in the sauce. When I was ready to cook it, I heated my cast iron grill pan to medium high heat, turned on the vent fan, and got a towel ready to fan the smoke detector. I cooked it for 3 minutes on each side then let it rest for 5 minutes before slicing into strips, then cutting the strips into smaller pieces. It was a perfect medium-rare. I just happen to prefer medium, so I threw those pieces back into the pan for a few seconds. The smoke alarm seriously went into overdrive and thankfully it was a beautiful day in the mid-60’s so we just opened the front door. While the steaks were resting I whipped together the sauce really quick, recipe at the bottom.\n\n![IMG_0539.jpg](https://steemitimages.com/DQmPpvPqqMwELnMiCTSA9b2KBtz9spdPcxqgGnQ3R4hcVmN/IMG_0539.jpg)\n\nBack to the tacos…. I served the tacos on warmed corn and flour tortillas (eater’s preference). I placed a generous portion of the steak and/or pork belly onto each tortilla and topped the meat with sliced cucumber, shredded carrots, cilantro, pickled onions, and the best ever sauce.\n\nTruly delicious tacos. Time consuming, but pretty easy and worth it. We will be having these again! Thanks for reading and I hope you enjoy the recipe.\n\n![IMG_0529.jpg](https://steemitimages.com/DQmTGjz9b7ffBq2Z1xSw3kuciMw7C8vV5cfMuTSRLNVK2YE/IMG_0529.jpg)\n\n**Pork Belly and Steak Tacos**\n\nIngredients:\n\n*For the marinade:*\n•\t1 cup olive oil\n•\t3 tbsp soy sauce\n•\t2 tbsp Worcestershire sauce\n•\t1/2 cup lime juice\n•\t4 cloves garlic, minced\n•\t2 tbsp cumin\n•\t2 tbsp chili powder\n•\t1 tsp red pepper flakes\n•\t2 tsp salt\n•\t1 tsp ground black pepper\n\n*For the pork belly:*\n•\t1 lb pork belly\n•\t2 quarts water\n•\t3 tbsp salt\n•\t3 tbsp sugar\n•\t1/2 cup of the above marinade\n\n*For the steak:*\n•\t1 flank steak\n•\t1/2 cup of the above marinade\n\n*For the sauce:*\n•\tThe remaining marinade (after you’ve used 1/2 cup each on steak and pork belly)\n•\t2 tbsp brown sugar\n•\t1-2 tbsp sriracha\n•\t1/2 cup sour cream\n\n*Other ingredients:*\n•\tCorn or flour tortillas\n•\tCilantro leaves\n•\tSliced cucumber\n•\tShredded carrots\n•\tPickled onions\n•\tOlive oil\n\nDirections:\n1.\tThe day before you are planning to make the tacos, boil 3 tbsp salt and 3 tbsp sugar in 2 quarts of water. Let the mixture cool somewhat then pour it over the pork belly in a large bowl. Cover with a lid and refrigerate for 12-24 hours. Make sure to cut the skin off the pork belly.\n2.\tThe day you’re making the tacos, go ahead and make the marinade.\n3.\tPlace the flank steak in a large bowl or Ziploc bag and pour 1/2 cup of marinade in with it. Put it in the refrigerator and let it marinate for 2-4 (or more) hours.\n4.\tRemove the pork belly from the salt/sugar water and pat dry. Place it in a roasting pan and pour 1.2 cup of the marinade over it. Roast in a 400-degree oven for 30 minutes. Reduce heat to 250 and roast for 3 hours or until somewhat tender. Remove from the oven and heat a skillet over medium-high heat, add a little bit of olive oil and “char” the pork belly on all sides. Let it cool a little then slice into long pieces then cut the pieces into bite sized pieces.\n5.\tHeat a grill pan over medium high heat. Remove the flank steak (I cut mine in half) from the marinade and place it in the hot pan. For medium rare, cook on each side for 3 minutes then let rest on a plate for 5 minutes before slicing.  If you want it done a little, adjust the cooking time.\n6.\tTo make the sauce, add the rest of the marinade that hasn’t been used on the steak or pork belly to a saucepan and stir in the brown sugar and sriracha. Once hot, remove from heat and stir in the sour cream.\n7.\tTo assemble the tacos, add pork belly and/or steak to a tortilla and top with cilantro, cucumber, carrots, onions, and sauce.",
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