RECIPE WEDNESDAY - Women's Health & Fitness Day!

When it comes to health, women need to lead the pack!
Face it... we are called upon to do EVERYTHING and we are often the last to take care of ourself.

Health and Fitness go hand in hand and TODAY is the day to make the decision to do something for YOU! Today is National Women's Health & Fitness Day

Perhaps your local community is holding a health fair of some type. Take some time today to check it out.

Not a 'joiner'? Yeah, me either. But we are on here together. Or you have friends on FB that need a little support.

Recently, our Stampin' Up! community on FB has started forming Accountability Buddies. Some only have one, then there's me that am blessed to have 4 (counting my team members). We check in with each other once a week via text/ email or my new favorite app Marco Polo.

Marco Polo is like Face Time and Texting had a baby. You can leave a visual message for anyone on your contact list that also has Marco Polo. They can watch in real time then respond or they can catch the message later and respond when it's convenient for them. The messages are there to refer back to later.

I'd love to have an accountability buddy for my workouts. Somehow the reminder on my calendar that rings at noon and says 'Did you exercise today?' just isn't cutting it LOL.

And if you want to talk food...

Today is National Lobster Day. Yep.. there is Lobster for dinner on my menu.

Every February, our local market gets in the 4 oz lobster tails for under $6  a piece. Mind you, this is the same 'add on' lobster tail you get at chain restaurants for $15!!  I stash 'egg money' back throughout the year then buy a case, which runs me about $200. Then we have lobster throughout the year. 

Today, there will be lobster and some large gulf shrimp in my future. Now if I'd just remembered to by mussels, I could have had a lobster boil!

In honor of Women's Health & Fitness, I think there will be some dance party in my future first!

Enjoy the Journey!

RECIPE WEDNESDAY - Recipe for Better Health

NOTE: Beginning this week, Recipe Wednesday will become Air Fryer Friday some weeks and other general recipes will still run on Wednesday's... just not every week.

On Monday I talked about the extra ice cream and coffee I've been allowing myself.
While these haven't really affected my sugar, they can if larger amounts... or over a period of time. So far my numbers are pretty much what is normal for me.

Prior to the girls' arrival this summer I also got away from my Vinegar/ Detox tea routines, which I will explain in a future video (I promise) I also got away from checking my sugar every morning when the little notebook I was using to track ran out of pages.

I've since set up a new booklet. I will show you in a minute.

I do know that I do NOT want to be this person:

Instead, I try keeping an eye on my sugar bu watching the amount of carbs I eat. Carbs are the big factor. Thankfully, I'm more of a protein kind of gal.

I found this cute bag at SEMOR SAVINGS in Seymour Missouri. While I received a convenient bag with my tester, I needed something large enough to also hold a travel pack of kleenex and my Happy Planner Micro Notes.

Tru-Matrix testing supplies from Walgreens

Happy Planner Micro Notes

The first Micro Notes I used, I was putting my # on one full page!  For this new one, I broke out the washi tape and am doing a 'week on two pages' planner spread. That way I'm getting more use of the page. I still have room to make additional notes on any given day.

So there's my pre-diabetic monitoring. I'm back to checking every morning (note, this picture was taken on Monday). 

Time to get back to routine.

RECIPE WEDNESDAY - Vitamins & Fast Metabolism

While I've always tried to eat healthy (okay, most of the time), sometimes I need a little structure. As I said in Monday's post, my sugar numbers have been back up due to 'not' staying on track while the girls were here.

DISCLAIMER:
I am not a dietician/ pharmacist/ nutritionist, etc. Expert in anything. I just know what works for me.
Do your own research and listen to your body.

First, let me give you a rundown of my routine.

Morning:
8 oz of warm lemon water with a tsp. of raw honey.
This helps cleanse the liver, which will help rid the body of excess glucose.

Breakfast
2-3 days a week: old-fashioned oat meal with diced peaches/ cinnamon and a 1/4 c half & half
 Cinnamon is great for lowering glucose. While fruit is a natural sugar, this also provides fiber           the body needs. Same for the oatmeal.

Morning Vitamins  1200mg Berberine - take 2.
Berberine is a Chines vegetarian supplement that will help block  sugar
Apple Cider Vinegar tablets 480 mg per serving.(take 2 / 1-3 times per day) I take them 3 times a day
Chromium - 1000 mg - take 1
Chromium is a system cleanser. Lets your body only retain what it needs and flush the rest.
CoQ10 - 200 mg - Good for heart function. My mom died of a heart attack so I know there is history
Cinnamon - 1000 mg per 2 tablets.
Super B Complex - 1 tablet for Metabolism.  I have a slow metabolism.
Ocuvite for 50+ - For eye health
VirMax - Blood Sugar stabilizer - take 1

I take 2 vinegar tablets 3 times a day. I also take the cinnamon mid-day rather than with the morning round.

BEDTIME:
I have an 8 oz. cup of Detox Tea by Yogi. You can read about it HERE

Apple Cider Vinegar can reduce your 'fasting number' by 20pts. So at bedtime, I drink 4 oz. warm water with a 1/2 tsp of raw honey and 2 Tbl. of Apple Cider Vinegar. I usually have 2 -3 crackers to prevent heartburn.

While this seems like a lot, I feel the natural course is far better than the chemical/ medical options. 

I won't go into details about Haylie Pomroy's system today. If you need a refresher, I invite you to check out THIS POST

There are 3 Phases. Her key thing is 'don't start on Monday'. I get that. With that in mind, Phase 1 runs Tuesday Wednesday. So here's my food list for yesterday and today:

PHASE 1

VEGGIES:

Bamboo shoots/ Bean Sprouts/ Green Beans/ Carrots/ Mushrooms/ Peas/ Pumpkin/ Sweet Potatoes/ Tomatoes

GRAINS/ STARCHES:

Barley, Brown Rice, Steel Cut Oats, Quinoa, Rice Milk, Sprouted-grain breads, Tapioca, Wild Rice

FRUITS:

Apples

Apricots

Asian Pears

Blueberries

Cantaloupe

Cherries

Honeydew

Lemons/ Lime

Mangos

Oranges

Peaches

Pears

Pineapple

Strawberries

Tangerines

Watermelon

MEAT

Lean meats - beef/ chicken/ pork/ turkey

Buffalo

Deli meats (nitrate free)

Fish - Haddock/ Hallibu/ Pullock/ Tuna

Sausage - chicken/ Turkey/ nitrate free

Turkey Breast

Turkey Bacon

BROTHS/ ETC.

Broths - chicken/ beef

Dried Herbs

Garlic - fresh

Ketchup - no sugar/ syrup added

Mustard

Decaf Tea/ Coffee

Salt & Pepper

Onion Salt/ Powder

Garlic Salt/ Powder

Cinnamon

SWEETENERS:

Stevia

Tomato Paste

Vanilla Extract

Peppermint Extract

Vinegar

NO FATS!

 If you look at the list, you'll see the first 2 days are more about 'cleanse'.

BASICS
Eat within 30 min of rising - this kicks in the Metabolism
Eat EVERY 3 Hours -
    Meal/ Snack/ Meal/Snack/ Meal
Veggies are FREE
Drink a minimum of 64 oz. EVERY DAY!

Tomorrow I'll share with you what the list encompasses for Thursday/ Friday.

Whatever you choose to eat/ not eat... remember....

Enjoy the Journey!

~Kelly

   

RECIPE WEDNESDAY - Quick Chicken Fried Steak

While there are some things you can buy less expensively at other box stores, these Ribeye Steaks from $Tree aren't bad.

They are very thin sliced. Some are more gristly than others but otherwise they'd be great for a steak and cheese sub. Think of them like a breakfast steak.

The gristle is found in all ribeye steaks. The thicker the cut, the less pronounced you'll deal with. And face it, if you're eating a nice thick steak, unless the leaders are really bad, you don't notice them.

One day last week a writer friend and I were discussing Chicken Fried Steak - the best you can find in Texas. Afterwards I couldn't stop thinking about it so I went scrounging the freezer. I thought I had a couple of cube steaks. No such luck, but I did find two of these and thought 'why not'?

I pounded them out to break up those leaders and cooked them up as I would have any other cut I usually use for chicken fried steak. They fried up beautifully!  And sooo very tender. Pounding them out gave me 4 steaks that I used for dinner that day, breakfast the next day followed by two additional dinners.

You'll notice I get some really good, quick meals for Bob and I from $Tree. I've heard that not all of their stores have the coolers so check yours out next time you're grocery shopping.

Whatever you choose to eat,
Enjoy the Journey!

RECIPE WEDNESDAY - Freezer Stock-up

FoodSaver

I use my foodsaver a lot. After solid research, I knew I didn't need a fancy one to start with but that I did want the Foodsaver brand. The one shown above is what I use.

About every six weeks I buy protein in bulk, bring it home and package into portions using the Foodsaver. This prevents freezer burn and lets me keep meat much longer than if I just tossed it in a zippy bag or froze in original packaging. Incidently, you should NEVER freeze meet in the original package. Meat department packaging is not meant for long-term storage.

One thing I use a lot of is chicken in many forms. This time around I'm showing you breasts and tenders. 

A #5 bag will net you approximately this in Breasts:

Solid breast pieces

Stragglers.

I have the breasts on the cutting board how they were packaged - one pkg of 3 and three packages of 2. The larger package will be great for Bob and I in the crock pot. I can also use the 2-packs for either both of us or just me, cooking two meals at once. This comes in handy during NanoWrimo.

Stragglers make the best chicken bites, chicken and rice, sweet n sour chicken.. those dishes where you're going to chop them up anyway.

Next, I had a #4 bag of Tenders (failed to take a picture) but here's what I came up with:

These I packaged in 4 pieces each. That gives Bob and I two tenders each for a meal. I can also oven-fry a 4-pack for myself and have them to nibble on over the course of a couple of days.

Do you purchase in bulk? Do you have meals in mind? I'd love to hear what you do!

Enjoy the journey!

RECIPE WEDNESDAY - Surf n Turf

For me, the only thing better than all-you-can-eat lobster or crab legs is to combine seafood with a good steak. 

When it comes to portion sizes at a restaurant, they are way more than you need to eat at one sitting. Bob and I like to go out for a good steak and I'm slowly training him that because it's on his plate, doesn't mean he has to eat it all in one sitting. I have always cut my steak in half and packaged one portion up right away then enjoying the other half with my meal. With Bob gone, I can bring mine home to the freezer and enjoy a good steak while he's gone without having to leave home - or eat alone in a restaurant. That doesn't really bother me, I just like to have a conversation if I'm out in public. At home, I can enjoy a movie. 

That's what I did with this meal:

I started with the salad... greens cut from my own little garden. Well, to be clear, this salad bowl came pre-planted from Menards garden center with five different lettuce, a parsley and chives - for under $6! All I had to add was a diced tomato and a drizzle of blue cheese dressing.

Next, I thawed out a package of medium shrimp. I buy the $6 bag from Walmart then package them in portions using my Foodsaver. This allows me to thaw out a small amount for me when Bob is gone without disturbing the temperature of the rest of a large bag.

I put the steak in the toaster oven to reheat while I put the shrimp into a skillet with a bit of butter, then added some of the Teriyaki glaze, tossing to get all of that sweet/ tangy flavor on every bit of the shrimp quickly without overheating them. 

A quick, easy dinner for one that could have easily been a leftover for both of us by adding Bob's steak portion and another package of the shrimp. Bob would have passed on the salad, having cottage cheese instead.

How do you handle the large portions from restaurants? Do you have a favorite way of stretching that doggy bag at home?

Whatever you do, Enjoy the Journey!

RECIPE WEDNESDAY - Breakfast Anyone?

I've always heard that breakfast is the most important meal of the day. For me, that is protein of some sort around 10 a.m. I can't eat much when I first get up. A couple of fig newtons with my coffee and I'm good. Just something light to kick in the metabolism.

A couple of weeks ago I had two hamburger patties left over from supper. I sliced them in half horizontally, turning them into a true hamburger 'bun'.

Next I fried an egg over easy and added a slice of american cheese.

Bottom slice of hamburger, topped with fried egg

Slice of American cheese and other 1/2 of burger patty.

YUM!

You are still eating this with a fork but was so very good. Another great addition would have been to top it with a bit of country gravy. Will try that next time.

What's your go to Breakfast of choice?

Whatever you choose, Enjoy the Journey...

RECIPE WEDNESDAY

I had planned to have a recipe up for today, as well as a Flylady post for yesterday.

I have developed a pinched nerve in my left hip that is really throwing me off kilter. All I want are the pain meds and a comfy place to sleep. Hopefully, I can get relief and be back on track for next week.

I'm still Enjoying the Journey - just at a slower pace.

Kelly

RECIPE WEDNESDAY - Pesto Pork Chops

When I saw THIS recipe for Pesto/ Parmesan Pork Chops I knew I had to give the recipe a try... with a couple of modifications.

The recipe comes from RealLifeDinner

Before I began, I knew there would be a couple of modifications. Number one, I'm not a fan of Parmesan cheese. As a base for Alfredo Sauce, yes. But not shredded on top of my pasta or just about anything else. The cheese has a sharpness I don't care for, much like Swiss or Sharp Cheddar. Just not a fan.

So I started with the Pesto. I do enjoy Pesto. As she points out in her recipe, there are many varieties. Everything from different labels to homemade. Making homemade just for me doesn't seem worth it, so my next best choice is Classico. Well-balanced in flavor and texture.

First step, cover my roasting pan with aluminum foil for easy clean up. Then I added two organically-raised, non-processed pork chops and spread them liberally with a heft 2-3 Tablespoons of Pesto.

Aside from leaving off the Parmesan, the other change I made was to cover the chops with aluminum foil. I was afraid they would dry out and I wanted to retain the juices. Boy, did they turn out juicy!

Look at the reserved juices in the bottom of the pan. 

I wound up not eating these for supper so recovered them and put them in the refrigerator over night.

The next day, I drizzled them in Ragu Alfredo Sauce:

I baked them uncovered in the toaster oven at 350 for about 20 minutes.

I was going to make fettuccine pasta but didn't have any in the pantry. (on my supply list now) but I did have a Knorr Alfredo pasta side dish. I fixed that up and served with green beans, basted in the juices from the pork chops.

Overall, a very yum,y recipe. I will fix this again when Bob isn't home. But when he is, I liked the Alfredo sauce on the chops and will probably fix them that way sans Pesto for him. 

What's on your table this week?  Whatever and however you choose to eat...

Enjoy the Journey!

RECIPE WEDNESDAY - BBQ Wings

 I LOVE Honey BBQ Wings! They make a great snack.

I was buying these from Dollar General. But at $4 a box, I knew making them myself was going to be the better way to go.

I purchased a #4 bag of chicken drummies from Walmart. I thawed them out, patted them dry then rolled them in a homemade dry rub of:

Smokehouse Chicken BBQ dry rub from REICHERT Spice Company. 

SEITZ BBQ Seasoning - Bubba's Cajun Rub (I bought this from a school fundraiser)

Seasoning Salt

Garlic Powder

After tossing them in the bowl, I placed them on a baking sheet and covered them with foil. I baked them at 350* for about 15 minutes.

When I removed them from the oven, I tossed each one in a mixture of:

Kraft Regular BBQ sauce

Kraft Honey BBQ sauce

I returned them to the oven uncovered and baked for 10 minutes at 400*

Removed from oven, re-dipped then repeated the baking another 10 minutes

Removed and dipped a final time and baked for 5 min.

These came out saucy/ sticky and yummy!

I packaged them in the foodsaver bags in portions of 6. I sometimes don't know why I bother with vacuuming. I usually eat them faster than they can freezer burn. I guess I'm hopeful. 

These make a great snack in the evening with your favorite television show. Just make sure you don't have to use the remote, don't answer your phone/ text and avoid your computer keyboard. Just chill a few minutes and enjoy the flavor.

What's your snack of choice?

Enjoy the Journey!

RECIPE WEDNESDAY - Mushroom and Swiss Burger

Good morning!

My plan is to start sharing more recipes. The Menu Planner is working great. I know what's up for the week and I'm spending a lot less money, allowing me to focus on a hard savings account. 

While losing weight is a journey, you can't eliminate your favorite foods. Find alternative recipes or indulge once in awhile. This recipe is an indulgence. That said, this is a healthier version of the one you'll get in a fast food place. For one... JUST HAVE THE BURGER. Don't add a large order of fries - those are the 'die' on the plate. Serve with slices of tomato or simple side salad and enjoy the luxuriousness of this Mushroom and Swiss Burger! I'm a firm believer in that moderation is the KEY to successful weight loss.

I'm really enjoying the recipes in Ree Drummond's cookbook, 'Come and Get it!'

One recipe in particular called to us. Hamburger Steak with Mushroom Gravy from her 'Under 40' chapter... meals in under 40 minutes. I did give the recipe a bit of a twist but here's the result:

These were DELICIOUS!

I started with two 1/2 pound burgers so they would be rather thick so as to be medium -rare in the center and I wanted to allow for shrinkage. I wanted them to cover the bun edge to edge. Seasoning Salt, Garlic Powder and a bit of pepper (on mine only) is all I used for seasoning. I used a cast iron skillet for the best heat radiation/ browning capabilities. You can not beat a cast iron skillet when it comes to meat or grilled cheese.

After removing the burgers from the skillet, I added a Tablespoon of butter to saute sliced baby bella mushrooms in. I followed this up with another Tablespoon of butter and 2 Tablespoons of flour. I used about 1-1/2 cup of beef broth and a 1/2 cup of red wine. Still seemed a little thin so I made a thickening of milk/ flour and added it, stirring til smooth. Then I turned the flame down to low and let everything reduce til I had a nice, thick gravy.

Ree served hers on a plate but when I saw the recipe I knew this would be the best Mushroom and Swiss burger I'd ever made. I was right.

I used Baby Swiss for Bob and I chose Provolone. After brushing the buns with butter and grilling them on another iron skillet, I placed one slice of cheese on the bottom bun, smeared about a Tablespoon of gravy, then the burger, another slice of cheese then a generous serving of the mushroom gravy.

If you are a fan of Mushroom and Swiss burgers, I recommend you give this one a try. I'm adding this recipe to our Recipe Favorites.

RECIPE WEDNESDAY - Meal Planning

I guess I've shown the planner in the past month. but I like this cover shot better. I finally got the opportunity to sit and menu plan last week. I showed the planner to Bob so he knows what's for dinner on which day. I'm also keeping the shopping list handy so as I think of something, I can just flip open to the next shopping week and add it to the list. This next shot isn't very clear but does show the a shopping list in progress.

This week:

Monday - Leftover Pot Roast (from freezer)

Tuesday - Chicken Enchiladas

Wednesday - Meatloaf/ Scalloped taters/ cheesy green beans

Thursday - Tilapia/ Wild Rice/ peas

Friday - Chicken Fried Steak/ mashed taters

Saturday - Raid the Fridge/ Freezer

Sunday - Pot Roast and homemade rolls.

The Chicken Enchiladas were super easy. Sunday night when we got home from shopping I put 4 large boneless/ skinless chicken breasts in the crock pot with a 1/2 C water and about 4T Taco Seasoning Mix. Put the lid on and set to LOW. Monday morning, they were perfectly cooked. I turned the crock pot off and let them cool while we ate breakfast. Then Bob forked the meat apart and put it in the refrigerator until Tuesday.

Last night I added about another 3 T. Taco Seasoning and 1/2 can petite diced tomatoes for moistness to about half of the shredded chicken and heated it up.

I heated 8" flour tortilla shells in the microwave on a paper towel for 15 seconds. One at a time, then sprinkled a bit of shredded taco blend cheese down the center, topped with a generous 1/4 C of the chicken, rolled them up and placed them seam side down in a  9x12 glass casserole dish that I'd pretreated with a butter cooking spray and a cup of homemade cheese sauce. I got 6 enchiladas in the dish then poured another cup of the cheese sauce over top, making sure to cover all of the tortilla shell so they'd stay soft during cooking. I put uncovered in a 350* oven for about 20 minutes... the length of time it took me to mix up a batch of breakfast muffins. (I'll share that recipe next week)

We each started with two (though Bob went back for a 3rd). I topped mine with diced tomato, shredded lettuce, sour cream, guacamole and Taco Bell taco sauce. Bob just had tomato and sour cream.

I had heated up a can of refried beans but we forgot they were in the microwave. Today I'll buy a small beef roast and make a batch of burritos for the freezer. One can of refried beans, a tiny can of diced green chiles and a small beef or pork roast will make over two dozen burritos!

We're moving in to week 2. We'll see how this goes. With Bob being off work until things on the river pick up again, I need to make use of the contents in our freezer and pantry. As cold temps move in really early, I'm thinking a pot of chili. Leftovers will go great on top of the burritos. 

This week we're combining the Master Bedroom and the bathroom. 

For most of the time we've lived here, we've kept collapsible laundry hampers in the bathtub to sort laundry in to. Of course, that means moving them to another location when we want to use the bubble tub. And frankly, they really take away from the beauty of one of my favorite rooms in the house. So after seeing THIS on pinterest, I decided while Bob is off we need to fix the blight.

Putting this laundry sorting unit into an empty corner of the bedroom will bring the beauty back to the bathroom and get rid of those horrid collapsible hampers. Bob will be able to put his clothes in the basket rather than piling them on the floor by his side of the bed and I can grab a basket on my way out in the morning and start a load without wondering if I have everything. 

I hope to have pictures of the build next week. 

RECIPE WEDNESDAY - New Meal Planner

While out shopping at Hobby Lobby last Friday, I had to browse planners. Not that I NEED another planner. I just love them. It's the OCD in me. I have several. But I knew I didn't need to buy one.  Then THIS fell into my line of vision.. okay it didn't 'fall' per say but I did come across this pretty on the main drive isle by the registers:

Take note of the price. Nearly 75% off AND is good through the end of 2018! Yeah, for that price I can play and see if I'll actually USE a meal planner. I'd apologize for the next pictures, but I've learned from watching FoodNetwork that you don't apologize. Not to point out the negative. It is what it is. I'll do better next time :-)

I told my sister about this planner and she had me pick one up for her while I was in town yesterday.

This planner has a Month On Two Pages. Good to have an overall view of the month. I can track Bob's work schedule so I know when he's home.. aka more actual meals and less 'what sounds good to me today' kind of meal planning.

While I am a Daily kind of planner girl, I like the Week On Two Pages for meal planning. I mean, meals are planned by the week, right? This enables me to get an idea of what I need to pick up on my weekly trip to the grocery store.

A couple of years ago I picked up a Note kit from Barnes & Noble that had elongated notepads - 1 for each month. I have tons of the sheets on each one left because I've only used them in the planners for things like this. So I can add one to each weekly page with a piece of Washi tape:

Bob is gone until October 11th so I won't be doing a ton of meal planning before then for me, but we have company coming for a week a few days after he gets home. So I can start now planning the meals for that week and filling out the shopping list. I'm gone the week he gets home so I want everything in place before I leave. 

I've taken all of the 'before' pictures around the house. Next week I'll be showing you the office progress. For real this time :-) I wound up having to work all weekend for my boss and got zip done in there last weekend. I HAVE to work on it this weekend. 

Enjoy the Journey!

RECIPE WEDNESDAY - FlyLady

While this week is supposed to be all about the Living Room - Zone 3, I am backtracking to show you what I did in the Master Bedroom last week.

I will get the zones on track the way they should be... just going to take some time. Baby Steps

I told you last week I was going to tackle the closet before Bob left back out. I knew I needed a second shelf towards the back of the top shelf and while I had everything out of the way for Bob to install that, I wanted to go through everything.  Here's the photo gallery with captions:

Top Shelf - West end

Top Shelf - East end

Full clothing rod

Drawers

When we first moved in, we had 2 sets of waterbed storage bases from our old waterbed. The bedroom is too small for dressers - though we have book cases. Go figure LOL The drawer bases fit perfectly the width of the closet. Bob has the same configuration on his side. 

First, I took everything out of the closet except the drawers/ contents. I'd gone through those in the spring so didn't need to go back through them.

Loose items from shelf on bed for sorting/ trying on.

Bob's empty shoe rack with storage boxes from the shelf as well as some loose items.

Incidentally, we had taken his shoe rack apart and moved it out of the closet when the girls came. Adrian's mattress was in the open closet space. 

Abby's roll a way sat where the shoe rack is in the picture.

We put the rack back together in preparation for putting back in the closet but utilized it for this.

Then the sorting began. I tried on everything on the shelf. If it didn't fit or wasn't going to fit in the next #5 loss, then it went in the thrift store bag. I got rid of a lot of things I haven't worn in years and knew I never would. Some of the items dated back to my days as an Undercover Wear agent. I loved the pieces but they just didn't belong in my closet any longer.

This was the end result...

Look at all those EMPTY hangers!

Thrift Store

When I dropped them off, the gal asked if I'd had a garage sale!

A much more organized space! There are things to the back of the shelf yet, but those are 'keeper' things like funeral books and keepsakes.

Top shelf neat and tidy. Bulky things I wear every day easily accessed.

Jeans and the soon to be worn sweaters

A lot less crowded clothing bar. 

Next week I'll show you how I've decluttered the Week 3 Zone - the Living Room.

Are you decluttering? Should you be? Think how much easier you'll breathe!

Enjoy the Journey!