Monthly Archives: January 2014

Life is Messy……

But I like my life organized.  My office has a place for everything.  I clean out my email inbox.  My closets are organized (thank you Meadow and Summer of Get Organized PDX)
You know I spend time meal planning for my family so we eat healthy meals most days.  My counter-tops are clear so I can walk into my kitchen and start cooking without having to clean first.  I am a busy mom!  2 careers, twin 7 month olds and a busy husband to support.  My time in the kitchen is sacred – it is my time and family time all wrapped in one – this is where memories are made….
BUT until recently when you opened my knife drawer you’d think it COULDN’T belong to Missy Maki.
 Yes…TOTALLY EMBARRASSING…..Then I found Oceanstar Bamboo drawer organizer………….
The thing is that I am actually using knives for WHAT THEY ARE MADE FOR!  They are also safe and not getting dull, plus I wont cut myself.  I cannot believe I didn’t do this earlier…..I was using the knives that floated on the top for everything instead of using my beautiful collection!  I suggest you find an Oceanstar Bamboo In Drawer Knive Organizer and start outfitting your kitchen – they make other products as well – I love mine!  You can find Oceanstar Bamboo easily online!  Amazon, Overstock,  Kohls and!

Landing in a life you love

I won’t even be coy.  I have an amazing life, and it could have been pretty terrible if I had let it.  Not by anyone else’s hand, but my own.  I,  somehow, through hard work and good choices, made a life I love.  Even when the lemons are handed out (and they were in the recent past) I could just laugh – others misery is not mine.  My life is one filled with joy!  I mean…..

I landed here, smack dab in the storm of a perfect life.  I find it hard to even be cross about being tired when I look at the perfection of my angels faces.  I have a hard time being annoyed that I tripped over my spouses shoes AGAIN after I watch him lovingly give my daughter a bottle at 2am so I can sleep.  Who has a life like this?  Who is loved by such amazing people and surrounded with goodness the way I am?  Do I pinch myself?

Are you in a life you love?  Are you making the changes necessary to have what you want?  Sometimes we have to forego things to get what we want.  To save money we must cook meals at home and skip the fancy coffees.  To get a better job we must be good at work and perhaps take night courses.  The sky is the limit!

So, I will put this to you – will you find yourself  “Landing in a life you love”?  I have, and I will nurture and take care of every bit of it.  From my fabulous career(s) to my lovely children, to the man that I adore and hope to be holding hands with in rocking chairs at 85, to my amazingly supportive mother and brother, to…well, there are too many things.

Lucky me!




Simple Kitchen Berry Coffee Cake

Berries!  They come into season and as quickly as they arrive – they are gone!  This is why you must freeze them – so that you can enjoy the fresh flavor of berries in the depths of winter.  After the holiday joviality has been tucked away and the skies are gray….you need something to look forward to.  Summer.  Sun.  FRESH BERRIES!

For starters – you should have picked your berries, washed them, then placed them on a cookie sheet to individually freeze them…then placed them into freezer bags.  This extra step is so you can scoop them easily out for smoothies and muffins and cakes!  Trust me – you will not regret it!

I was so pleased when I was unloading my freezer ( we bought a new fridge!) and came across my berries that were a gift after the babies arrived.  I had taken the extra steps and froze them because I was so busy with the twins I was unable to bake with them at that time!

Simple Kitchen Berry Coffee Cake


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1 beaten egg
  • 1/2 cup buttermilk
  • 1 cup of blackberries (or any berry)
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons melted butter


  1. Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Fold in berries. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350° for 30 minutes.
  2. Combine topping ingredients; sprinkle over coffee cake batter just before baking.

Slow Cooked Coconut Oats

You know January – it is a beast, and if you know me – you know I have no time.

I am watching my calories.  I am trying to regain my energy, physical fitness….and, well, my hotness.  The ugly truth about pregnancy in your 40s is that it is harder.  Tougher on every part of you body, from bones to muscles.  It is, in a word….atrocious.

The worst part is seeing photos of yourself…and it just isnt you!  The face is fuller, the arms are thicker.  It is so hard and you have the added scenario of wanting to lengthen your life so crash dieting is not an option.  The only way to make this work is exercise and diet.

Breakfast has to be eaten.  You are kidding yourself of you think skipping breakfast is a meal you can skip to “save calories” .  You must eat your breakfast, and frankly – GO BIG!  you will burn more energy in the day if you do this as well as you will feel better about exercise as you have MORE ENERGY!

Okay – no more preaching, and time for me to get my butt back to blogging, eating well and posting recipes for you!

This is an overnight idea for breakfast!  Steel cut oats are a god send for those of you who are busy, have kids and need to streamline brekkie!  Please give it a try!


Slow Cookers are STILL a great way to save time!


Slow Cooked Coconut Oats


  • 1 cup steel cut oats
  • Dash of salt
  • 4 cups water
  • 1 can light coconut milk


  1. In your slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
  2. The following morning, stir and serve with any goodies you prefer such as fresh coconut, milk, natural sugars!

Simple Kitchen Spicy Sweet Asparagus Chicken Stirfry

Resolutions alert.  Time to trim down and get the belly fat under control.  The bottom line?  Less carbs, and less booze, and more exercise!

With that in mind I am trying to cook up veggies, lean proteins and serve with steamed brown rice.  This is how Jason and I ate back when we ran 4 miles a day.  We used to be quite the fit team, but let me tell you this:  A twin pregnancy followed by TWINS has gotten us behind.  Behind on our health and we realize that right at the kids 6 month birthday was New Years – a PERFECT time to start to reclaim ourselves.  Our health, our fitness and our marriage for heavens sake!  We miss each other!  This is so common, you get so wrapped up in the kids you forget the last time the two of you had a good laugh, held hands, or just focused on your relationship.

Well – here is a post that may not save your marriage, but it will help get rid of the spare tire around your waist!  Enjoy!

Simple Kitchen Spicy Sweet Asparagus Chicken Stirfry


  • 1 bunch asparagus
  • 1 white onion
  • 1 tbsp garlic
  • 2 tbsp olive oil
  • 2 chicken breasts poached
  • sliced mushrooms (if you like....I happen to like)
  • Salt and pepper
  • 4 Tbs Kelly's Jelly Habanero or other Sweet Chile Sauce
  • Jasmine or Brown Rice if you like for a side dish - (cook per directions)


  1. First take a medium sized sauce pan, fill with water or stock and boil water - slide chicken in and reduce to a low simmer, for a good 10-12 minutes until the chicken breast is cooked through. Check by slicing into the thickest part. Pull out and allow to rest before slicing into strips. I prefer poaching as is used no fat and I like the consistency of poached chicken. Don't over cook or it will feel rubbery. A low simmer, and stay near the pot.
  2. Start rice now is you want steamed rice.
  3. Next slice onion into 2-3 inch pieces. Cut Asparagus into 2 inch pieces - discard the corky end pieces (ewww). Slice mushrooms and mince garlic. Set aside.
  4. Warm up olive oil on medium high in a large wok and add onions and allow to cook while slowly turning over until limp and sweating.
  5. Add asparagus and cover for 1-2 minutes. Do not overcook! Add sliced chicken, mushrooms and garlic. Cook until warmed through and garlic has distributes through the ingredients. Lower to a medium heat and add the jelly - allow the jelly to melt - add more or less depending on your taste. 4 tbs was perfect for us. Do not allow it to burn, keep turning it over to evenly distribute the jelly.
  6. Pull off heat and immediately serve in a bowl over rice.