Rainy Summertime Photo Shoots

Finishing up a shoot- got caught in the rain!  Haven’t played in the rain like this since we were kids!

http://seelizardartphotography.zenfolio.com/portrait

 

Animal Themed Face Paint Photo Shoot

Had a fun time working with some photographers, models and photo enthusiasts doing face paint for their animal themed shoot!

Face Paint By: Lauren Seaman

Photographers included: Lauren Seaman, K. McClish Photography, Edita Klinkel Photography and more

Models included: Kate Lewis, Teala Tealily, Stephanie Thomas, Dina Najjar and more…
For more photos visit See Lizard site here!

“Homemade” Mini-Chicken Pot Pies

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This super easy version of Chicken Pot Pie is in between the real homemade thing and the frozen version.  It is yummy, simple and of course very satisfying!

  •  TOTAL TIME: 20 MIN Prep/40 MIN
  • SERVINGS: 6-8 (cal 265 -198)

Ingredients

  • 1  Pie Shell (Pilsbury or the like)
  • 1 1/2 cups cooked cubed Chicken
  • 1 cup of sliced or diced carrots
  • 1 bag of frozen Peas
  • 1 (10 oz) can Cream of Chicken Soup

Instructions

  1. If chicken is not cooked already, pan fry or poach and cut into cubes, cook frozen peas in microwave and cube or slice carrots. Meanwhile thaw out dough if frozen.
  2. Preheat oven to 400degrees F. Meanwhile divide dough into even 6 or 8 parts. In Muffin pan line each cup (6 or 8) with dough leaving enough from each part for some of top.
  3. Evenly distribute part chicken, peas and carrots into each dough lined muffin.
  4. With spoon pour and spread cream of chicken soup over each letting settle.
  5. Spread remainder of pie crust on top and where possible pinch/seal crusts close.  Be careful while baking if your pie crust did not seal that none of the soup boils over.
  6. Bake 25 minutes (original recipe said 40, but that was for 1 large pie not miniatures) or until crust is golden brown.

Nutrition Info

Recipe makes 6-8 mini pies (Nutrition Info approximate)

Calories 265-198, Fat 11g, Cholesterol 36 mg, Carbohydrate 26.7 g, Protein 15.2g

Easy Healthy Oatmeal Banana Cookies

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  •  TOTAL TIME: 20 MIN Prep/40 MIN
  • SERVINGS: 18-22

Healthy and yummy Oatmeal, chocolate banana cookies. They turned out kind of bread like, not super chewy, but this may vary on how long you leave in stove and type of flour.

Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp allspice or pumpkin spice
  • 2 tbsps butter (melted)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup white sugar (granulated)
  • 1/2 cup light brown sugar (packed)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 2/3 cups oats (used 1 packet of banana flavored oats, rest regular)
  • 1 mashed banana
  • 2 tbsps mini chocolate chips

Instructions

  1. Preheat oven to 375 degrees F. Spray cookie sheet with nonstick spray, or line with parchment paper.
  2. In medium bowl, whisk flour, baking powder, baking soda, salt and allspice/pumpkin spice.
  3. In a separate large bowl, whisk together melted butter, applesauce, sugars, egg and vanilla blend well. Mix in mashed banana. Add flour mixture to liquid applesauce mixture. Mix very well then fold in oats.  At this point, you can decide if you’d like to mix in the chocolate chips or save them to sprinkle on op of each scoop of cookie dough. I made half with sprinkle on top then mixed in remainder of chips into second batch.
  4. Drop rounded Tablespoonfuls onto parchment on cookie sheet 2 inches apart, the batter should make about 18- 22 cookies.  Bake 10-12 minutes, or until set, your stove may only need 8 minutes. Remove from oven to wire rack to cool completely.

Nutrition Info

Recipe makes 18-22 cookies (Nutrition Info approximate)

Calories 150, Fat 3g, Cholesterol >5 mg, Carbohydrate 23 g, Protein 3g

Breakfast Egg, Turkey Bacon Pie Cup Recipe

securedownload2Breakfast Cups

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8

This was a super fast breakfast to make and could be put in the refrigerator or freezer for later. There are similar recipes from South Beach using no bacon or pie crust, and others using no pie crust but the bacon as the bowl.

Ingredients

  1. Olive Oil Cooking Spray (or butter, cooking spray etc)
  2. 4 med/large eggs
  3. .5 cup shredded cheese, used cheddar Mexican mix
  4. 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  5. 8 slices of cooked turkey bacon
  6. Pie Crust (Pillsbury store bought)
  7. Could add vegetables – potato, chopped onion, pepper- green or red, chopped fresh or frozen (de-thawed and drained spinach), chives, green onion, tomato, different types of meat- sausage, chicken etc..
  1. If necessary thaw pie-crust/follow instructions on box. Pan-fry bacon, set aside to cool.
  2. Pre-heat oven to 400 degrees.  Grease/spray a muffin pan, divide pie crust into 8 pieces (16 for mini cups) and press crust gently into each creating a cup.
  3. In a mixing bowl add eggs and cheese and blend. If using more vegetables or other ingredients, may use less eggs, make more cups or use extra mixture for a scramble.
  4. Break 1 slice of bacon into pieces, or cut 1 slice and add to 1 cup; 1 slice per cup.
  5. Pour egg mixture over bacon into each cup filling about 3/4 of the way, almost to the top. Careful not to overfill.
  6. Bake 10 minutes, I actually baked them more like 12 minutes this time, but our stove is a little slow, most similar recipes call for 9 to 11 minutes.
  7. Serve warm with extra green onion, scallion, pico de gallo, sals or sour cream.

Nutrition Info

Recipe makes 8

Calories 201, Fat 13.7g, Cholesterol 114.8 mg, Carbohydrate 12.2g, Protein 7g

New Publishings and Events coming up!!

EVENTS COMING UP:

Will be vending my handmade crafts, artwork, photography and henna at these events- come check them out if you are in Central Florida!

Looking forward to seeing everyone there.. Will be selling light up fairy wings, body art and more..! Custom art, painting, jewelry, photo and more.   https://www.facebook.com/SEELIZARDART

paint

Visual Artist, Andrew Wagner, from the live paint Jam-tronica scene Interview:

http://sensiblereason.com/visual-artist-spotlight-andrew-wagner-aura-2014-interview/

 

benevento-feb7a304c21684c189de23f3e5941c40414dbedb-s6-c30Musician Spotlight coming up at AURA Music Festival, Marco Benevento:

http://sensiblereason.com/spotlight-aura-music-festival-2014-marco-benevento/

ALREADY PAST!

phishbow   Phish’s 30th Anniversary:

http:/​/​sensiblereason.​com/​celebrating-​30-​years-​phish-​today/​