Introduction: 0:01 – 2:55
Janet & Emily discuss the difficulties and adjustments that Emily will have to make with back to school around the corner.
With just three children under the age of 4 years old, Emily talks about doubling up recipes, freezing the extras and doing the best she can to prepare herself for the chaotic time ahead.
First Segment: 2:55 – 18:55
Trending Topics: Picky Eaters 101
A lot of the time, children can be picky eaters – Janet & Emily dive in and discuss small steps parents can take by looking at family dynamic, emotional well-being and tension within the home. Janet enforces that a parent’s best ally is hunger while Emily speaks on the fact that damaging the relationship of a child and parent is not worth it over something as small as a carrot.
Second Segment: 19:55 – 28:35
Sherri asks, “I’m a busy mom and I want to find time to exercise – It seems impossible with all the demands on me these days. What do you ladies do, and any suggestions?”
Janet looks back on raising her kids and says that exercise was the easiest doing family activities. That included but was not limited to, family hikes, skating, biking or a family baseball game. It is easier to be active with your kids, as opposed to sitting there watching them be active.
Emily says that she loves cycling, but doesn’t push herself to exhaustion. She also dabbles in walk-runs to get her heartrate going, she squeezes this into her schedule when she has the downtime.
The two also note sometimes the simplest exercise is running from floor to floor tending to different children, especially at bedtime!
Monica asks, “Hi Emily and Janet, I am looking for natural ways to help me avoid UTIs and also treat symptoms. Am I eating foods that may be encouraging this reoccurrence?”
What's for Dinner?
I think we can agree that pizza nights are the best nights! Emily has been taking a new approach to pizza night with low-carb crusts and loading it up with delicious pizza sauce and a lot of quality veggies, cheeses and meats.
Pizza Supreme on Cauliflower Crust
Makes one 12-inch pizza
Total time: 1 hour
1 large head of cauliflower, cut into florets
¼ cup freshly grated parmesan cheese
½ cup freshly grated mozzarella cheese
1 tsp dried Italian seasoning
1 tsp garlic power
½ tsp salt
½ tsp pepper
½ tsp red pepper flakes
2 large eggs
1 ½ cups pizza sauce
1 cup freshly grated mozzarella cheese
½ cup freshly grated fontina cheese
1 green bell pepper sliced
¼ red onion thinly sliced
⅓ cup sliced mushrooms
¼ cup pepperoni
¼ cup chopped roasted red peppers
¼ cup sliced black olives
¼ cup sliced banana peppers
1) Preheat your oven to 450 degrees F and place pizza stone inside
2) Put cauliflower florets in food processor and pulse until crumbs remain
3) Place cauliflower in microwave safe bowl and cover it with paper towel – microwave for 5 minutes
4) Remove the cauliflower and spread it on a towel to cool
5) Once cool, wrap the cauliflower in a towel and squeeze every last bit of water and liquid out over your sink
6) Place cauliflower in a large, dry bowl and stir in the cheeses, seasonings, spices and eggs – mixing until combined, you want to end with a ball of cauliflower dough
7) Place the dough on a piece of parchment paper (no bigger than your pizza stone) and press the dough into a circle making sure that the crust is thin
8) Place the entire crust on your pizza stone and bake for 10 to 12 minutes or until golden brown
9) Once crust is golden – gently remove it and cover it in your desired toppings
10) Very carefully transfer the pizza back to the pizza stone
11) Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly
12) Cover with extra parmesan and serve immediately!
Recipe from: www.howsweeteats.com