Just Love Yourself

It's good to share

I’ve come to the conclusion that loving and respecting yourself is the key to happiness. Set boundaries for yourself and don’t allow what others say affect your happiness (easier said than done, I know).

Respect the boundaries that others set. Your life will become simple. Simple is good. 

The world doesn’t rely on you for happiness. They can learn lessons, make mistakes and solve problems on their own. It’s called Free Will. that goes for spouses, children, grandchildren, all family and all friends.

Hard to swallow for most of us nurturers. All we want to do is help, resolve problems and show our love, I know this song and dance by heart.  Stop.  Focus on YOU.

Calmness will follow, and life becomes richer. You will have time to focus on the small things that matter. 


Here’s a little nugget of truth ~ A lack of boundaries invites a lack of self respect. Think about it-if you allow people to use you, run over you, influence you and pretty much become your puppet-master, you are basically saying to them and yourself that you don’t respect YOU. 

I’m going another step farther in saying that a lack of boundaries for ourselves and the way we eat is a reality. I speak from experience, believe me. Even though I’ve gained control of my “control” and learned to respect others’ boundaries, as well as set my own, I realize I need to respect myself in how I eat.

Binging on bread,  eating ice cream, sampling cookies – it all increases my blood sugar, leading to possible diabetes and other health hazards. 

After trying most every diet known to mankind, including Weight Watchers, Atkins, and Nutrisystem, I have come to a realization.

The enemies are not carbs, fat or calories, but “Overconsumption, of anything, is the enemy”

I need to get my head in the game and start with my mind because health and happiness is when the mind, body and spirit unite. 

Sounds zen, doesn’t it? I’ve been told yoga teaches this, although I’ve not touched the yoga mat to date (might not be a bad idea though). Zen, according to the dictionary, is a Japanese school of Mahayana Buddhism emphasizing the value of meditation and intuition. I can go for that. 

So, what was my idea behind creating a blog with my namesake on it, you ask? First of all, it costs money and time, none of which I currently have excess of, so I didn’t do it just for shits and giggles. I created it originally for myself. I wanted to keep track of recipes I created and tried. Simple enough. 

Then I added a low carb section since that’s the lifestyle my husband led that allowed him to loose over 100 pounds in less than a year (under doctor’s orders to have major back surgery he required). I also use it to express my thoughts and feelings since I don’t keep a journal-too old fashioned. 

I have no goals to accumulate thousands of followers, sell products or make money. My goal is to keep track of my recipes and to share them with others. Changing my blog to my name was easy enough when someone asked for a recipe (beats handwriting it).

Feel free to share any recipe you find or comment with a recipe you love. I’ll share it too.

Welcome to my simple namesake blog. 

Contest Cooking

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls


This was my alltime favorite contest to enter, to qualify and to win – Bob’s Red Mill. You may recognize Bob Moore from the label. The people were great, they treated us all very well, and the prize was SWEET! A trip for two to Scotland!  

Here’s Bob and me right after the cookoff. As you can see, he stole my heart.  Set in Milwaukee, Oregon, where BRM is headquartered (a small suburb of Portland), 3 of us finalists competed in a 30-minute cookoff for the chance to accompany the BRM Marketing Team to Scotland to compete in the World Porridge Competition, or Golden Spurtle. Hence the name, Spar for the Spurtle. 

FYI, a spurtle is a wooden utensil used to stir porridge the good old fashioned way. Here I am with my spurtle all wrapped in ribbon. 


It was a comfy, cozy little cookoff full to the brim of onlookers. It took place at Bob’s Red Mill Store and Restaurant. br0gxpgcqaa6mwf

Here we are cooking our little hearts out. I was in awe of the oat brittle that the gentleman made to the right of me and also excited to cook next to the infamous Camilla Saulsbury, whose touch turns most things to gold. 

To be honest, I didn’t think I had a chance in the world to win, and I was happy to make it to the finals. My sweet husband, James, accompanied me, and a great time was had by all.  



See the original recipe and article on the Bob’s Red Mill blog HERE. I called my recipe “Steel Your Heart Away Eggrolls” because I used Bob’s Red Mill Steel Cut Oats inside, along with a yummy homemade apple filling. 



Once in Scotland, I made them for the judges, along with traditional 3 ingredient porridge (oats, water and salt). 

Carrbridge, Scotland


World Porridge Competition in Carrbridge


CNN – oh boy! Cooking AND Talking-I was in heaven!


Steel Your Heart Away Eggrolls
  1. 1 ½ quarts Peanut Oil
  2. 1 cup Bob’s Red Mill Steel Cut Oats
  3. 1 cup Unsweetened Coconut Milk
  4. ¾ cup Water
  5. 2 large Granny Smith Apples
  6. Juice of 1 Lemon
  7. 1 tsp Cinnamon
  8. 1/8 tsp Nutmeg
  9. 1/8 tsp Cloves
  10. 3/4 cup Light Brown Sugar, packed
  11. 2 Tbsp Pure Maple Syrup
  12. ¼ tsp Sea Salt
  13. 1/2 cup coarsely chopped Walnuts
  14. 1/2 cup Golden Raisins
  15. 12 Eggroll Wrappers
  16. ¼ cup Powdered Sugar
  1. Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
  2. In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
  3. Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.
  4. With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
  5. Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired. Makes 12
Paula Todora http://paulatodora.com/