Road to the Real You

That feels accurate 🤣

We have bought a home finally ad now I can finally concentrate on my health and wellness journey of myself, and my family! I'll have some great content coming out. Stay tuned!

Biting Off More Than You Can Chew • Thompsons In Tow When you wake up feeling super human energy and end up with way more than you can handle! What's a busy mom to do? Bite off more than you can chew!

Best Days • Thompsons In Tow Today, has definitely been one of the days that are labeled in your brain as a “best day”. We woke up and quietly started our day together. D’kiah has been learning to cook, so she asked if she could make everyone breakfast. She made pancakes and scrambled eggs. We all snuggled up on the couch...

It's that time of year!

Haha truth!

😂😂😂

Oh My Lanta!!!! Banana Strawberry Kodiak cakes are AH-MAZING!!! Hands down my favorite breakfast now (and the girls eat it too)!!

We are so excited to be starting a new homeschool year! We found some great free and very low cost curriculum choices, and we are getting ready to set out an adventure RV'ing across the country.. so many amazing things happening in life!

We are so excited to get this upcoming homeschool year started! In a new state no less!!

I found something amazing!! Have you ever heard of DietBet? You make a bet that you can lose 4% of your body weight in 30 days, which is an extremely healthy rate of loss, and then you win money when you do it!!! This is the next one I'm joining.. If you wanna join and make some cash from your success.. Let me know!
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I love to make breakfast for dinner! This is such an amazing way to make my favorites in a way that doesn't ruin my eating plan for the day! It's delicious, hearty, and comforting!

Ingredients

2teaspoons white vinegar
1tablespoon plus 1 teaspoon olive oil
2 medium tomatoes, each sliced into 4 rounds
kosher salt and black pepper
1pound assorted mushrooms, sliced
1tablespoon fresh thyme leaves
8 large eggs
4 slices country bread, toasted
1ounce Parmesan, shaved
2tablespoons chopped fresh chives

Directions

Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.