Low Carb Pizza Chicken Breasts


A super easy low carb dinner that will even please the non low carbers in your family! Serve it up your favorite salad, pasta for those who can handle the carbs, low carb keto garlic bread(using fathead bread), and you have a complete meal! 

G suffered a fainting spell over the last weekend due to dehydration. It is suspected that he might be suffering from NMH(Neurally Mediated Hypotension). We learned his blood pressure is below what it ought to be for someone his age, height, and weight. Now, I’m not one to run to the doctor for every little thing, especially when the go to treatment includes drugs with side effects that include constipation, abdominal cramps, shaky hands, depression, hair loss, etc. instead I chose to go a more natural route for treatment. I know, I know, that’s not a popular way of thinking and most might assume that I’m not taking this seriously or I would have my child in a doctor’s office having every test known to man run on him. Sorry, if you think that way I hate to burst your bubble because I do care very much, almost to the point of worrying too much, and my trust in doctors is next to nil. The medical community has failed my family too many times and I have had to learn things on my own in order to take care of not just myself but my entire family. 

Natural medicine hasn’t failed me yet. Prevention is key, living a life to prevent diseases, injuries, and illnesses has become our way of life. Very rarely will we seek out a doctor unless it is an emergency. So for my son I chose the familiar route I had always taken before and it’s working! 

I’ve started to include him, to a degree, in our low carb way of life. He’s a growing lad so I can’t cut the carbs out of his life completely, but I am being extremely choosy about he does get. Once a day he can have a regular carb item, be that rice, pasta, mashed potatoes, etc. The rest of the day must be lower in carbs packed with healthy fats, fiber, and dark green veggies. While also making sure he stays well hydrated, poking into him with a few vitamins and supplements, and making sure he exercises. All these changes of course have been met with opposition each day this week, what child wants to go from chicken nuggets and fries to low carb pizzas and spinach salads?! 

Well, you think G would have protested too much against spinach, but he discovered that he actually likes it! Plain of course with a few bits of shredded carrot and some romaine lettuce for variation. Plus when I offered to make him pizza chicken breasts he was completely on board! Simply because it has all the ingredients he likes: chicken, pepperoni, and mozzarella cheese. Winner, winner, chicken dinner! And here’s how it goes….

For the chicken:

1-2 pounds raw chicken breasts, filleted into thirds 

Salt, Pepper, Granulated Garlic Powder

Coconut oil for cooking

LC Pizza Sauce:

15 oz organic tomato sauce, no sugar added

14 oz organic diced tomatoes, no sugar added, drained

A sprinkle across the top of the following: dried basil, dried oregano, onion powder, and sweet summer savory(old school southern measuring for ya) 

1 tsp granulated natural sweetener, I use Stevia

1 pinch of red pepper flakes

Toppings:

Parmesan cheese

Mozzarella cheese

Pepperoni slices

Black olives

Diced peppers

Diced onions

….you get the idea.

For the chicken, filet each breast into thirds, season each side with salt, pepper, and granulated garlic. Cook in a pan with melted raw organic coconut oil(preferably the kind without the coconut flavor) until lightly browned on both sides. Set oven to 375 degrees and line a sheet pan with non-stick foil. 

Mix all the pizza sauce ingredients in a bowl. 

Now assemble the pizza chicken breasts. Place each piece on the sheet pan, spoon enough sauce on each piece to cover completely. Sprinkle with parmesan cheese and add your favorite toppings. For the family I kept it simple by using only mozzarella cheese and pepperoni slices. For mine I added some chopped black olives on top. Just remember whatever toppings you use it will alter your carb count. For my recipe each serving came out to being 4.8g net. 

Bake for 15 minutes, or until cheese is melted and enjoy!

Simple. Easy. And G loved it! Next day leftovers were great on low carb tortilla wraps. Dad and I split a chicken breast and had a quick meal before heading off to church. Flavors had blended and mellowed, this is also a great meal to prep ahead and freeze before baking. Just be sure to thaw out completely and then bake as directed. 

Thankfully G is on the mend, no more lightheadedness, dizzy spells, and his blood pressure is getting back to normal. 

Hope you all have a blessed day!!

July 1st: Happiness Is…

Hey everyone!

This month I want to get your input about what makes YOU happy! It’s easy, send me an email with what happiness is to you! 

For instance:

Happiness is…


…snuggling with my boy while watching a movie he has picked out. It’s not often that we get to do this anymore now that he is officially a teenager, so when he makes a suggestion you betcha I make a big deal about it(in a cool way of course). I grab some yummy snacks for us, a cozy blanket, and enjoy the time we have together. It brings back memories of when he was a little guy and would curl up on my lap to watch his favorite shows. Oh how I miss those days and cherish the ones like in the picture. ❤️

-Amanda Gayle(Alabama, USA)

Simple! Now, of course you can write as little or as much as I did. The point is, with all the ugly and bad things going on in this world it would do us some good to see some happy things for a change. Send me an email at nightowlkitchen@yahoo.com with the following: 

*Please include your name, State/Provence and country. 

*Include the heading: “Happiness Is…” in your email, along with a short blurb about why it makes you happy.

*You may include one photo. 

*Any recipes need to include a link back to the original site, if possible(unless the recipe has been passed down through your family, which is adored here at Night Owl Kitchen!) Kids are welcomed to get in on this, I know several like to get in the kitchen these days, don’t be shy. Share with us your favorite summer treats! 

*You can share anything that has inspired you: a quote, a song, a book, a movie…keeping it family friendly of course! 😉

Each week I will choose a selection to share. Let’s spread some happiness this month! 

Have a blessed 4th of July weekend!!!

Low Carb Gluten Free Bagels


Super easy recipe, are they just like real bagels? Not quite, but they are chewy, not eggy, and 100% satisfying! My brain sees bread, thinks bread, but is relieved to finally have something without all the heinous carbs and gluten. Thanks to Wholesome Yum this recipe is already out there for the masses! Plus with it being 5g net carbs per bagel it’s an absolute win!! 

For 6 bagels you’ll need:

1 1/2 cups almond flour, super fine

1 tblsp baking powder

2 1/2 c shredded mozzarella cheese

2 oz cream cheese

2 eggs

Melted butted, optional

Heat your oven to 400 degrees and line a baking sheet pan with either parchment paper or non-stick foil. Set aside.

In a small bowl combine almond flour and baking powder, set aside. 

In a large bowl add mozzarella cheese and cream cheese. Melt in a microwave for 2 minutes stirring halway through. Once melted add dry ingredients and eggs mixing throughly with a spoons or your hands(I wore nitrile gloves while mixing). Let it cool for 15-20 minutes, or longer, depending on how warm the dough is. 

Portion out into six balls and roll out into a rope shape. The smaller the better, and join the two ends pressing gently to seal. Now here’s where you can get creative: you can brush the tops with butter before baking, or add seasme seeds, chia seeds, or whatever your heart’s desired. I keep it simple and just brush with butter. 

Bake in the oven for 10-14 minutes(I find that 12 works great for me) and voila! Don’t dive in immediately, let these cool before serving. Trust me, they are easier to slice in half once cooled and enjoyed in numerous ways! 

When I first made these last week, no joke, they looked horrendous. 😒 See…


Yeah, not exactly what a bagel is supposed to look like. However that did not stop me from frying it butter and adding a slice of deli ham and pepper jack cheese to it! 🤤


And that picture is why I had to try again! 


So glad I did! I even made them smaller and tried using my small donut cutter which proved to be a very bad idea. That just forced me to go back to free forming them and this time I took care to not make them too big. These cute little morsels are so delicious! 

G-Man loves to take these and make bagel pizzas, naturally he says it’s not as good as his Grandma’s pizza dough but hey for a quick low carb option it is pretty darn good!

So if you’re like me and miss bread then this is the way to go! Make the bagels the night before for a quick breakfast on the go, toast them up in the oven or fry them in butter, add cream cheese or pack it full of protein! Lox bagel anyone?! 

Happy baking!

Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 


I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 


Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper

Directions

Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 


Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 


What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped

Directions

Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving

NOK NOTES:

It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

Mediocre Results…

Last night I decided to do a family favorite but low carb style. Baked Parmesan Chicken and Squash Casserole. I know there are plenty of recipes out there that boast delicious results, this is just my take on two of our faves. With any new food lifestyle there are bound to be recipes that there just aren’t any substitutions for, that’s a sad realization but it’s the truth. Now my own beef with last nights meal was that there was just way too much butter. GASP! I know, but for someone who is trying to minimize her candida issues, there was just too much butter in both recipes. For starters…

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Baked Parmesan Chicken

I basically took our recipe but I modified it to make it more low carb friendly. The results were tasty, tender, but for me too buttery.

10 chicken tenders
1 cup butter
3 garlic cloves, minced
2 cups parmesan cheese
1 tsp dried basil
1tsp dried parsley
1/2 cup almond flour
1/2 tsp black pepper

Preheat oven to 425 degrees. Line baking pan with foil, set aside. Melt butter with garlic on stove top, leave on low. Combine dry ingredients together in a medium bowl. Pat dry the chicken and with a fork, dip the chicken tender in the warm garlic butter. Place into parmesan coating and transfer to baking pan. Repeat for remaining chicken tenders. Any leftover coating should be evenly sprinkled over the chicken, as well as the leftover garlic butter. Bake for 20-25 minutes until golden brown.

Everyone loved this chicken, JJ said it was the best yet because it was so tender and juicy and I will agree with him on that note. I explained to him it was because of the almond flour. Breadcrumbs are dry and tend to suck the moisture out of the chicken. Almond flour on the other hand has it’s own oil and will lend it instead of absorbing the moisture from the chicken. He thought it was pretty cool and really enjoyed it!
It was very parmesany, I’m just thankful for the digestive enzymes I take that helped me through the night. While this was a low carb recipe(@2g net carbs per two pieces), it was a rich recipe and one I won’t be having too often.

Our side dish was flavorful but somewhat disappointing. We’re used to a squash casserole that is creamy with a crunchy cheese topping. That’s not what happened last night. I only ate small spoonful on my salad, burped it for a while afterwards and was concerned it would cause acid reflux later on in the night. It didn’t but I don’t think I’ll be making that particular recipe again.

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Low Carb Squash Casserole

1 medium zucchini, peeled and sliced
1 medium yellow squash, peeled and sliced
1 medium onion, diced
2 Tblsp butter
6 pieces of turkey bacon, chopped
2 cups shredded cheese
salt and pepper to taste
Parmesan cheese for top

Preheat oven to 375 degrees. Peel and slice zucchini and squash into rounds. Set aside. Dice onion and chop turkey bacon, add to a skillet with butter and cook on medium heat until onions are transparent. Add veggies and cover for 10 minutes, stirring occasionally. Season with a little salt and pepper(I did a pinch of each) and transfer to an 8×8 baking dish. Stir in shredded cheese, top with parmesan cheese and bake for 10 minutes.

At 6g net carbs per serving(6 servings) I wasn’t too thrilled with this. Mostly because of how it left me feeling afterwards. Could easily be from all the dairy and turkey bacon. I’m not sure how the rest of the family liked it, didn’t look like too much of it was eaten. I will say this, it needed more zucchini and squash. The cheese ratio to veggies was way off. If I make this gain I will be adding more vegetables and reducing the cheese considerably. Two cups just seems like a lot for so little vegetable content.

I leave it up to you wonderful readers to give these recipes a try, if you do please let me know what you think. If you have any suggestions about how I can improve these two dishes in a low carb gluten–free way then comment below! I look forward to your suggestions!

Have a blessed day!!!

Crunchy Top Casserole

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Afternoon everyone, I know it’s Monday. It’s not everyone’s favorite day of the week but I hope you’re making the best of it as much as possible. Our school day is dragging on, my headache in tow. Not exactly sure why I have a headache, woke up with it and haven’t been able to shake it. Just one of them days I guess.  -.-

 

Last week, as you may remember, I didn’t menu plan at all and was pretty much flying by the seat of my pants. It’s not an unpleasant thing to do, it tends to open the creative gates every now and then. Which is exactly what it did last Friday night. I don’t suggest that anyone get too lazy and forget to plan a week’s worth of meals. Even when I do meal plan I might leave a couple of days open for whatever pops into my head. And the Crunchy Top Casserole was such a recipe that I drew from other related recipes that I’ve made in the past and just went from there.

I’ll just say this now, my family scarfed this casserole up! In fact, my own mother said I just needed to make the topping on a baking sheet alone 🙂 I love them, when they praise they go all out! I will admit that the topping is quite yummy, a nice contrast to the creamy casserole. Definitely a tried, true and tasty dish!

 

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This is a quick recipe, a little precooking involved, but the over all time is 50 minutes for baking.

Crunchy Top Casserole

(Yields 8-10 servings)

Ingredients

1 pound tater tots, thawed and crumbled**

1 small onion, chopped

1 pound sausage, cooked

2 garlic cloves, minced

2 cans cream of chicken and mushroom soup

8 oz sour cream

1 large jar pimentos, drained

4 oz potato chips, crushed**

2 cups shredded cheese

1 Tblsp paprika

Directions

Preheat oven to 375 degrees. Crumble thawed tots into baking pan(I always use a disposable aluminum roasting pan for our casseroles, but you could use a 9×13 or a lasagna pan). Set aside.
Brown sausage with onions and garlic. Drain off fat. Stir in soup, sour cream, and pimentos. Fold into the crumbled tots in pan and smooth out evenly. In a gallon size bag crush potato chips(not into a fine dust, leave some large bits), combine with cheese and paprika. Spread over casserole, cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes to finish melting the cheese and to crisp up the topping. Remove from oven and let sit a few minutes before serving.

**COOK NOTES**

You can certainly use any form of frozen potatoes that you like. We keep tater tots in the house most of the time. You can choose to use shredded potatoes, cubed hash browns or hash rounds. Just be sure they are thawed completely. If you choose to use hash rounds they will need to be crumbled just as the tots. The shredded or cubed potatoes will not needed to be crushed or crumbled.

To avoid having to measure out potato chips to crush, simply grab 4–1 oz bags of potato chips. Open them and crush them inside each bag before adding them to the bowl of shredded cheese and paprika. Cuts out the use of a gallon size bag.

Now, if there are any questions feel free to shoot me an email(nightowlkitchen@yahoo.com), comment below, or leave your Q’s on Instagram (@nok_amandagayle) where I have shared the above picture. Hope you all enjoy and have a wonderful day!!

 

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Crunchy Creamy Goodness

5 Faves and a Granola Recipe…

This weeks 5 faves from FB and Instagram 🙂 Enjoy!!

1)Timehop Memories

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I’m kind of unsure about this app. I think it’s great if you have some amazing posts you want to remember but apparently all of mine tend to be meme’s I’ve shared, inane posts about something that makes me go “why did I share that?”, and old political stuff that I don’t care to rehash. Do you timehop? What’s your favorite memory?

 

2)Batman Terra Cotta Pot

 

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Going to geek out for a minute here 😉 I am a huge Batman fan! I love the original Batman series with Adam West, I grew up with Michael Keaton as Batman(who in my opinion was the best one of all time and Jack Nicholson was the best Joker second to that of Cesar Romero). Even as a teenager I watched Batman the Animated Series with my nephew. He and I all so watched The Gargoyles but that’s another story for another time. When I saw the above picture I was saying out loud “That is so cool!” Yeah, it really is 🙂 I would also love to have a Robin, Joker, Catwoman, and Poison Ivy to go with it! Not asking for too much, right?! Nah, I didn’t think so either hehe!!

 

3)Aloha!

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I tagged a Hawaiian friend of mine to this photo earlier this week. He and I have known each other(online that is) for 14 years…? Goodness, how time flies :/ Well, needless to say, if you have the time and want to brighten up your child’s day then bring them a little plate of palm tree happiness! Of course this works too for the Florida beach goers 🙂 Mmm, don’t mind me as I snag a piece of kiwi there!!

 

4)The South (n.)

 

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Ok, I’ve lived in Alabama for 27 1/2 years and I can with great certainty say yes to everything in the above picture(except for the sweet tea, I wasn’t raised on it). In some ways I am southern and others not so much. My accent is more Midwestern thanks to my Mom, but I can sound like the natives if I so choose. I do say y’all quite a lot in casual conversation. It’s just natural for me, and my son says I make the best fried boneless chicken, he asks for it every week. Guess his little life isn’t complete without it 😉 I don’t use darlin’, but most folks get called hon and sweetie(little kids especially). And here’s a question, how do you pronounce pecan? Is it pEE-can or pUH-con? I was raised to say pUH-con, my Mom hails from Illinois so I’m not sure if that really means anything or not.

…and number…

5)Cuisinart 1-cup coffee pot

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On my personal instagram I shared this image. I am so happy to finally have an individual coffee maker up in our school room now. It uses K-cups(donut shop being my favorite flavor). Seriously, it’s so nice having it up there. No more trekking all the way from the bonus room to the other end of the house just to get a cup of coffee. Although I could benefit from such a workout, I’m still babying a poorly achilles tendon I’d rather not injure it further. What’s your favorite coffee blend?

 

A couple of weeks ago my Sunday School Class had a brunch get–together. It was the first time since I’ve been there that we did a brunch, most of the time it’s either finger food or simple dinners. But I actually enjoyed the brunch, it was a lovely change! I spent a couple of weeks pouring over the endless recipes that we’ve amassed over the years. That’s when I settled on a homemade granola! It’s delicious on yogurt, over fruit, with honey or cream…it was a hit! The leftovers were gone two days later 🙂 Needless to say I think my family liked it! The recipe I used comes from Summer Harms blog. There was no specification about the oats, I used the quick cooking kind which actually produced a finer texture of granola.However, if you want there to be some chunks then use the original oats.

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Click the picture to snag the recipe!

Other than the time it took to actually bake and stirring it around every 20 minutes this recipe was easy to put together from start to finish. I’m sure you can add dried fruit and nuts to this and customize it to your palate. Don’t forget to head on over Summer Harms Blog to get the recipe and leave your comments there for her 🙂

Happy Eating!!

Feedback Needed…

Hey y’all, lately I’ve been tossing around the idea about having a youtube channel. I’m wanting to branch out, reach more of you amazing people and what better way to do that than to youtube myself 🙂 Now, I’m not gonna go crazy and vlog every day, I really won’t have the time for that but what I would like to do is once a week post a video answering YOUR questions and sharing other tidbits along the way.

IF this is something you would like to see me do please LIKE this post, COMMENT below with a yea or nay, leave your thoughts on the NOK Facebook Page, or respond on Twitter letting me know what you think! I’d really like to start reaching out to everyone, perhaps there’s a recipe on here that I didn’t explain very well and you’d like more info about, or a craft you’d like for me to show you….the possibilities are endless 😀

Looking forward to hearing from yous guys!!

 

BTW, Happy July 1st!!!

and

Happy Canada Day!!!

TBT: What Happened in My Birth Year?

Yello! Sometimes I get curious about certain things and spend waste time surfing the web till I find what I’m looking for. I was feeling a tad nostalgic and decided to Bing search what happened the year I was born. Gnarly man!

Alright, for those older than me, you already know what happened in 1982. You were the hippest of that year, the coolest…you were rad! Before my memory starting kicking in at the age of two, you all got to see E.T. in theaters, Star Wars was still the best film rocking most geeks worlds, and you were probably sweatin’ to Physical by Olivia Newton John. Michael Jordan had burst on the scene that year and Super Mario Bros were gaining popularity. It was a great year to be alive! To be a teen and spend your time at the mall, drinking Tab, and showing off your snazzy 80’s fashion(tight stonewashed jeans and scrunch socks) 😉 Those were the days! And yes I do know the words to Ebony and Ivory…being the youngest of three kids I was exposed to a lot of the songs from the 80’s and still remember the words to most of them 🙂

At all curious about what happened in your birth year? Want to show your kids what happened the year they were born? I got ya covered! Click the picture below, enter your birth year or theirs, sit back and enjoy!

Sometimes it’s just nice to sit back and remember when..

And, want to see what your Mom, Grandma, Great–Grandma, Aunt, or Great–Aunt were making when you were younger? Here’s a fun website, Hey, my Mom used to make that, that offers a few recipes per decade of some outrageous delights. After looking through the 60’s–90’s Mom and I could say with certainty what was made at home or something like it was made instead or not at all. We have family recipes that have been made for decades and continue to be favorites for the grandkids in our family. Have fun exploring!

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Amanda Gayle circa 1984

Later!