just me being wife and mom

Peanut Butter Granola Bars

2011-02-22T10:20:00.000-07:00

Watching the Foodnetwork is a favorite past time of ours. My oldest two girls used to watch it daily and preferred that over cartoons. We have kind of phased out of watching it the past few years. I told my husband a couple of months ago that I wanted to start watching it more with the kids. I think cooking shows are great for kids to watch! Even if they aren't making foods they normally like it sparks an interest.

I recently recorded Giada at Home (one of our favorites- we get tickled when she pronounces things so Italian like). She was doing a Kidz Kitchen episode and making foods with kids and for kids. My three year old has watched the episode over and over again and gets excited every time.

For her birthday I bought the one extra ingredient (mini chocolate chips) I needed to make the Peanut Butter Granola Bars she makes. We re-watched the episode while we cooked and had so much fun! Now- my three year old is a pretty spunky little girl but when she is in the kitchen it is all business. She couldn't be more excited about this little present I gave her. The hardest part about it all was waiting the hour for the bars to cool down enough to eat. It was still a little warm but oh so good.

It just wouldn't be me if I didn't change things around in the recipe. I made the appropriate changes to make it healthier and for my kids liking.

Peanut Butter Granola Bars
(click the link to see original recipe)

1 egg white
1/2 cup natural peanut butter
1/3 cup coconut sugar
1/4 cup honey
1/2 cup unsalted butter, melted*
2 cups old fashioned oats
1/3 cup miniature chocolate chips

Preheat oven to 350 degrees. Spray an 8x8 baking pan and set aside.

Begin melting your stick of butter in a saucepan over medium heat.

While the butter is melting, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, coconut sugar, and honey. Add the melted butter and oats. Stir to combine, then add the chocolate chips. You want to make sure the butter isn't too hot still to melt the chocolate.

Spread mixture into the prepared pan pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into squares, serve, and enjoy!

*I will be trying it again using coconut oil but didn't want to change things around too much for the first time making it.

Health

2011-02-19T14:23:00.000-07:00

I believe health to be a sensitive topic. Kind of like religion and politics. People have their own strong views that they support and at times could be considered "stuck in their ways". I believe these kind of things are what makes us who we are. Life would simply be boring if everyone was the same.

These past few years I have really tried to learn more about healthy eating. There are so many people out their with strong opinions. I am also grateful that I am able to take all these different opinions, methods, and use it for my family. Forming my own opinions and ways to be stuck in.

I was going through my list of bookmarked "Health" pages the other day and realizing the great variety of things I learn/read about weekly. No dairy eaters, liver eaters, no meat eaters, no grains, soaked grains, raw milk and cheese, no eggs, organic pastured eggs, no sugar, fermented foods, no yeast, etc. etc. There are seriously so many things out there you can do to make your health better and everyone's opinion on what they should do will be different. I may not be an expert on all these things but I love reading what others are doing. I believe one day it will all come to great use for me but for now it is more of a fascination and has helped me make some great changes for our family.

So for you- take something and change it. Figure out what would work best for your family. Take one step at a time in bettering your health and your families health. It really isn't a hard task you just need to figure out what you want and get it.

In the mean time...

2011-02-16T09:15:00.000-07:00

I want to share some of my green smoothie tips. Now I will admit- we do NOT drink a quart of green smoothie everyday. Oh I wish we did. Sometimes I really just get sick of them and/or run out of time to make them. My kids kind of got burned out on them which I am fine with because they eat enough raw vegetables on their own I am not worried about the health factor. It is nice to take a break- especially for a little kid- before they detest the food for life.

I do have some tips that make the green smoothie easier to prepare and alleviating that excuse...

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The best thing about smoothies is most everything you put in it can be stored in the freezer. I keep my box/bag of spinach in the freezer. It goes from the store straight in the freezer. If we have some in the refrigerator that we are using for salads and have quite a bit left before it goes bad we stick it in the freezer- no wasting! -- Kale can also be frozen just wash, pat dry, and store in a bag.

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I have been drinking my lemon water every morning lately and instead of throwing the peel away after I juice it I just cut it up and put in a bag. These too can be stored in the freezer.

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Our freezer has been stocked of berries for quite some time. We keep strawberries and then a mix of marionberries, raspberries, and blueberries on hand- I get them from Costco. I can't wait to get some fresh berries this summer to freeze.

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I buy bananas in large quantities and let them ripen a bit then cut them all up and store in one big bag (thanks mom). I was storing them one banana per bag but the new method saves on having to buy so many bags. I am not a calorie counter so I just add as much banana that I want to each smoothie. I think it ends up being about half a banana.

I have recently taken it all one step farther. I will make a few big batches of smoothies. Then pour the smoothie in a one quart glass jar with a plastic lid and store it in the freezer. I did some testing on the expansion and all those things you hear and fear about. Mine have never expanded too much nor have I ever had the jars break. It is a great way to have smoothies on hand always. This morning I set my smoothie on the counter and by lunch time it was drinkable.

Even though we may not get our daily dose I do think that smoothies are the greatest way to change your health around. It helps you consume more raw vegetables in an efficient way rather then trying to chew them up and eat them. If you haven't tried one yet- do! My main smoothie recipe is here but you can always play around with whatever greens and fruits you like.

Life, All better, and Birthday's

2011-02-15T13:40:00.000-07:00

Things are getting all mixed up around here. My comment about loving how life can get in the way came back to get me. :) I still love how life can change things just makes things you plan take a different route.

The rest of us ended up getting sick. Luckily for the last two (my almost three year old and me) it only lasted for a less then a day. We are all better now and on to our month of birthdays. I have my oldest three are all girls and the first birthday will be my little girl turning three on Saturday. Next Saturday will be my daughter that is turning seven and then a week and three days later my other daughter will turn six.

Do not ask me what was nine months away from this time of year because I honestly have no clue. It's just the way things worked out. I have been mildly "stressed" out these past few weeks thinking about these birthdays. We have finally got all the themes, activities, etc. planned out and now it is just the following through part. :) Hopefully all my grand --I use this word lightly-- plans will work out and I can share some things on here.

I have to say I am a minimalist and I have always been known to alleviate stress from my life even if that means just not doing something. Having an elaborate birthday party is not for me- although I do think they are great. Quite frankly- time, money, and three birthdays within three weeks just doesn't allow it for now. Crossing my fingers for everything falling into place and the few little things I do have planned will be magnificent enough all on their own.

Delays

2011-02-07T12:00:00.000-07:00

We finally got the illnesses that have been going around. I think we got pretty lucky compared to what others had. Only two of my kids got sick and only with fevers. I say only because I rejoice in the fact there was no throwing up or major coughing going on through the night. Our cure for a fever- let it work its way out. It is obviously a way of our body telling us there is something going on. My two that were sick did a lot of sleeping, resting, and drinking water. We took a few natural remedies to help in the dire times of that feverish discomfort.

Due to this hiccup last week I did not get any of my preparing done (except cooking the rest of the beans I had which are now almost gone) and did not get to expand on some upcoming posts. Now I am playing catch-up with the laundry and cleaning, my family blog, and trying to find that energy that I think walked out the door when I had my third kid. :)

I love when life gets in the way-- truly I do. I sat and looked at my three girls last night (little guy was off entertaining himself) and told them how much I love them. Despite the melt downs, lack of listening, mischievous behavior. The good out weighs the bad and they are growing up into -fun- young ladies.

February's Menu Plan

2011-02-01T12:09:00.034-07:00

Don't get too used to me sharing menu plans a month at a time. This will probably be the last month of meal plans and I will go back to more of a weekly planning.

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Last month we had some changes come about and a lot of the meals have been pushed to this month- hence the main reason I planned the whole month already. We ate from our pantry and fridge for the majority of January. Keeping things simple and easy. It was nice and refreshing but there is just something about a well orchestrated meal that I have been craving.

I am using this first week to get my house re-stocked of things. My freezer is needing beans, pizza dough, marinara sauce, energy bars. My refrigerator is needing tortillas and green smoothies. I have some treats planned to make and have in the freezer/refrigerator so that when the sweet tooth comes this month I will reach in there first. Being in the kitchen all day everyday preparing this week will mean dinners may remain simple for awhile longer.

Photo Credit

Also this month we have two birthdays so those days will be set aside for meals of choice for the special birthday girls. I am hoping their choices will help my brain get motivated and give me the chance to re-create some meals into healthier options. Although- these two favorite foods are salads and raw vegetables.

Photo Credit

Sunday meals have turned into crockpot meals or something that can be cooking while we are at church. When we get home from church it is nearly dinner time and the kids are ready for a meal. We will most likely have a salad when we get home and then the hot meal at the appropriate time. I am also going to utilize as many soups as possible since our warm weather is coming and we want to take advantage of a bowl of warm soup on a cooler evening. I can hardly wait to have my chicken tortilla soup and try a new recipe from Nourishing Days.

Other meals planned:

Fried Rice

Vegetarian Black Bean Stuffed Burrito

Spaghetti Squash with Tomatoes, Basil, and Parmesan
Chicken Nuggets
Stir fry
Salmon

Meals that didn't make it last month:
Perfect Enchilada's
Sloppy Joe's in a Bowl
Homemade Pizza
Southwestern Taco Pizza
Hamburgers with sweet potato fries

Depending on how the first week of prep goes will depend on the remainder of the meals. I do have some things jotted down such as potato pancakes, grilled pizza, and a dessert.

And of course my favorite holiday is this month- it is tradition that it is my husband's job to make dinner. We do have a couple of Valentine standards and I think I need to make sure they happen this year- they are so yum, stay tuned!

On a roll

2011-01-31T07:04:00.002-07:00

I am on a roll-- and finding some great new blogs and sites. I love a new find and usually will get pretty wrapped up in it trying to absorb every bit of information I may not know yet. That was definitely the case with Kitchen Stewardship. Luckily I had a sick kid and three others that got along great allowing me to stay in the room with the sickie to read, learn, and find some new stuff. Quite a few of her recipes are making their way into our menu plan this month. She also gives some great tips and ideas. Even if it is stuff you already know it never hurts to re-read something and to work on it a little more.

Interesting read and a great find

2011-01-30T12:08:00.000-07:00

I came across this post when I was searching the web for a product. I loved this guys take on diet soda. Nothing can be proven yet because studies are still in effect. I like his approach on taking the facts... the taste, the unpronounceable ingredients, people who are "trying" to lose weight but live on the stuff.

I didn't read the whole article just bits and pieces because quite frankly I don't have a diet soda (or plain soda) drinking problem. It is definitely an interesting read, I think, and there will always be those out there who will defend their habit.

My opinion- if you choose to drink soda. Drink regular- and even then limit it to at least one every other day and eventually to just every once in awhile. Quite honestly-- if you are worried about your health at all-- just don't drink it. Water really isn't that bad.

Another little tid bit-- you can make your own kind of soda like drink a little more natural like. If it is that burning sensation you crave. (Yes it seems I may have a natural alternative for almost everything!) Go here to read how.

Working out the kinks

2011-01-29T08:53:00.001-07:00

I mentioned awhile ago that there were going to be some changes being made to this blog. They are still in the works and until they start I am going to keep up with linking up my new finds and new readings.

I also need a little help from my readers- I have realized these past few weeks that more often I have people come to me to talk about health and that I love. However, I do need a little help with posts so if you ever have a question or topic you want to learn more about- maybe I already know something abut it and if I don't I would probably like to know more about it too. So let me know if there is anything on your mind and if you need an immediate answer I don't mind the phone calls! :)

Take a look

2011-01-19T19:59:00.001-07:00

Oh my- doesn't this look delicious? My February meal list has started to compile and I haven't even done that great to sticking to my January one... in the sense we have been eating what we have before we buy new ingredients for other meals. The kids are sick of pasta! :)

sidenote for locals-- Natural Grocers in Washington has avocados for .79 each right now. That's a great deal!

Today I am reading...

2011-01-17T14:30:00.000-07:00

Over at The Nourishing Gourmet on How to Deal With Sugar Cravings. Sweets are my weakness and I even find myself trying to hold back from the "healthier" kind of treats. I went a month without sugar once and loved it... especially when I found out after wards that I was pregnant. I was really impressed with myself that I had so much self control. I love these tips. Whether you are trying to go without sugar for an extended period of time or cut back on your intake these are great suggestions!

What I am reading today.

2011-01-13T20:20:00.001-07:00

I have been fortunate to come across some blogs that are perfect for me. They have taught me a lot- when I am able to take some time to read them. I want to share them with you as I learn and read for myself. However, I don't want to make it seem like their words are mine and quite frankly why go to all the trouble of composing a post when someone else has done a fabulous job of it. So I will share by sending you to the original post.

Tonight I am reading over at Keeper of the Home. Starting with the post My Journey to Burnout: Proof That I Really Can’t Do It All.

This post and the ones after it were very interesting to me. This is something I feel like I have shielded myself from my whole life- getting burned out. Perhaps there is no way to completely protect yourself from it. Read this if not for you then maybe to understand someone in your life.

Some changes....

2011-01-12T20:05:00.000-07:00

After doing some personal evaluating there will be some changes being made to this blog. For now they will show up in the posts and the actual blog look and layout will change eventually (I hope). I am trying to keep it real- keep it the way I want it- and just a simple easy way to share things that interest me.

Open Face Spinach, Artichoke, and Egg Sandwich

2011-01-07T10:20:00.000-07:00

There is a local restaurant that sells an amazing breakfast panini and this is my way of recreating it. The combination is amazing- and yet mine still didn't compare to the restaurants it is on it's way.

1slice of whole wheat toast
Handful of spinach
2 seasoned scrambled eggs
3-4 artichoke hearts
sliced/shredded cheese of choice

Layer in order and enjoy!

I also covered mine with a wet paper towel and put it in the microwave for about 30 seconds.

Do as I do not only as I say.

2011-01-06T10:19:00.000-07:00

A few months ago I made my older girls a chart of the tasks they need to complete through the day- with the majority being done before school. They were having a hard time doing the simple required things and a chart helped them get the job done faster. Their chart consists of these things: say prayers, read scriptures, make bed, brush teeth, instrument practice, homework, read, and a miscellaneous chore around the house.

During Christmas break one of the girls has a question about-- why they had to do their chores when they weren't in school. I know I had explained to them the reason for the chart when we set it up but it was apparent they had already forgotten. The chart is just a fun way for them to make sure that they do the things that they should eventually be doing out of habit.

It dawned on me that maybe it should be brought to their attention that mom and dad work on these same things on a daily basis. So- I made a family chart. It is by example that our children will learn.

I can't manage to get a better picture of the chart so this one will have to do.

Say prayers, Read Scriptures, Make Bed, Brush Teeth, Homework, and Exercise.
Along with a weekly spot for Family Home Evening and Nightly Family time with Scripture reading and Prayer.

I hope that the kids knowing that we are doing these things that they will make a bigger effort of making these things a daily part of their lives.

Learning to Love my Laundry

2011-01-03T15:45:00.001-07:00

Back in the day when we were first married I loved doing laundry. Having a completely empty laundry basket absolutely thrilled me. Even once we had our first child I still enjoyed having my one day for laundry. getting everything folded and put away. I did laundry twice a week- one day was for clothes the other day was for sheets. It was blissful.

Now-- I dread it. I am amazed that all three of our laundry baskets seem to constantly be overflowing. I usually get ahead of my self and wash and dry more loads then I have the energy to fold and put away, or maybe someone gets sick which adds a few more loads all in itself getting farther behind, or whatever the case may be the laundry just isn't getting done and when it is it's done grudgingly.

Lately I have felt the need to get over this hatred. The chore of doing laundry will always be there. We are a family of six. We have our daily clothes, p.j.'s, work clothes, work out clothes, sheets, towels, spilled something on this outfit have to get a new one. We have linens that have to be cleaned- and for that luxury I am thankful.

I have laid out a plan for me these past few weeks on ways to start to love my laundry.

1. Two loads a day (excluding Sundays)- to stay on top of things. I have found out that two loads seem to be the max I can do and get it done right. It is necessary to do laundry daily. You never know what challenges are going to be thrown your way and having a lower level of laundry gets you ahead of the game.

2. Wash, dry, fold/hang, put away that day. This is a no brainer- simply following through with that task makes a world of difference.

3. Decorate laundry room and keep clean. I have found some cute projects and vinyl that I want to put up. The laundry room can tend to be the dropping place for things not to mention the kids crafts are stored in there. Keeping the area clean will make it more pleasing to want to go in there.

4. Get everyone on board. We need to have a family understanding that at this time this is important to mom. Word of encouragement and following through with your end of the deal like getting all clothes in hampers will be very much appreciated.

Things to get over/and other thoughts:

::Chances are we won't get to re-wear things very often. The kids clothes usually get too dirty. Our jeans get washed with every wear due to mess. I see this as living- I used to literally stress over my kids getting dirty because I wanted them to re-wear a pair of jeans. I have let that go. Now if I get after them it is because spot treating can be so time consuming. One more battle to overcome.

::I do the laundry- even though I have a grudge towards it. I like it that I do the laundry. The times my husband has done it have been in times of dire need and quite frankly, I like it that way. I like to be appreciated for a job well done and for his times of helping me to be ten times more appreciated.

::My kids may not do things the same way that I do. My girls are responsible for putting their own clothes away. They need to learn that it is an important task (as do I) and if there basket sits in their room for a few days I need to deal with it and let them learn on their own. And if they don't put their clothes away the way I would have I also need to just get over it.

Facing your fears is the first step right? I am excited to love my laundry and hope I can keep it up! What are your feelings about laundry and what kind of things do you do to love it?

Meal Plan

2011-01-02T19:21:00.000-07:00

Meal planning and home cooking is something I have really slacked with these past few months and I am ready to get back on track. I have been trying for a couple of weeks to get back in the swing of things and my family is much happier and functions better when we eat at home (and healthier). I sat down this past week and wrote out meals for 31 days. Yes different meals each day. Although I think meal planning is the easiest part of it all. The hard parts are deciding on a weekly basis which of those meals to make, which day, shop for them, and then actually make them.

I cheated a little bit making my meal plan and I will share with you my thought process:

Fridays are pizza night so I wrote down four pizza choices:
1. Southwestern Taco Pizza
2. Breakfast Pizza
3. Homemade Pizza
4. Order out Pizza

Sundays need to be a meal that can be made ahead of time or cooking in the crockpot all day. I also went with the mindset of some classics and comfort foods, for our family:
1. Lasagna
2. Chicken Tortilla Soup
3. Potato, Artichoke, Asparagus soup
4. Spinach and Shells
5. Meatloaf

My husband and kids like meat. I would love for them to be able to have some grilled steak or chicken along with a good side. So I went through my archives looking for some side dishes that I/we like that could also serve as a good nutritious meal for me on their own. This list will just be the one side I thought of as I am sure the rest of the menu will be planned out closer to the individual day:
1. Sweet Potato Fries (I actually decided to do this with hamburger- I love to get a bit of summer taste in the middle of winter.)
2. Spinach Artichoke Dip
3.Sauteed garlic spinach
4. Twice baked green potatoes
5. Pasta with Pesto (I will be featuring this recipe shortly. It is so yummy but the man of the house could have used grilled chicken to go with his.)

Here is a bit of the cheating part. I allowed myself four free nights for leftovers, throw together meals, perhaps a night out for just mom and dad, whatever it may be. I don't want to over plan and not be able to follow through as I have seen that pattern in the past.

Another set of cheating- is three nights for something new. Sometimes I come across something on a blog that I just can not wait to make. I think three nights is generous enough for this and I have back-ups just in case I don't come across anything.

4+5+5+4+3= 21 That leaves me with just 10 more meals to plan. So easy!!

1. Dinner Pancakes (this one will surprise you if you don't already know what it is)
2. Stir Fry
3. Tacos
4. Taco Salad
5. Spaghetti and Meatballs
6. Sloppy Joe's in a bowl
7. Crockpot chicken and Quinoa/rice
8. Simple Perfect Enchiladas
9. Breakfast
10. Sandwiches or salad- buffet style

I cut myself a little slack this month and planned some pretty simple and easy meals. I plan on getting back on track with making and stocking up on beans, making bread and tortillas, and perhaps experimenting with homemade yogurt, along with testing out some homemade salad dressings. This will be one busy month in the kitchen!!

I would love to know some your meal planning ideas or even some of your favorite (healthier) meals.

Happy New Year's

2011-01-01T12:00:00.000-07:00

Brand new year, fresh start, fresh posts starting in the 100's, and everyone is bustling around making goals.

I like January 1st. I think it is fun to start a new year especially the year being 2011- my husband and I laugh at movies that talk about the future and give out a date that has already past and yet we don't have floating houses or flying cars- to my knowledge.

I tend to not make resolutions or at least not refer to them that way. If I am going to set a goal for myself I typically like to start the day I have the thought. However, we do sit down as a family New Year's Eve and talk about the things we would like to do to improve ourselves this next year. Some of the things my kids said this year- 6 year old: homework-- 5 year old: clean up after self-- 2 year old: go potty aka potty training time (we were pretty impressed with her suggesting this one- sounds like she made a goal for me too!)

There have been a few things I have been thinking about and have already started working on for myself. I plan on sharing those things with you this week and am pretty excited about them.

Happy New Year to you all- hope this one is better then the last.

My excuses and a treat to hold you over....

2010-12-23T10:47:00.000-07:00

Please excuse my long absence. Our lives have been turned a little upside down these past few months. The move was the start of it and things just haven't seemed to calm down since. Luckily it is starting to feel like we have a grasp of things. This blog serves me as a hobby outlet therefore being put aside during these past few months. I look forward to getting back in the groove at the beginning of the year and to hold you over until then I will share a yummy (sinful) recipe with you.

Cookie Dough Truffles- sounds amazing right? I have come across a few recipes for this and gave one a shot that had received great reviews. I am not sure if I messed it up or what but it did not live up to my standards. So I went to my archives and used my recipe for edible cookie dough batter and making the adjustments to turn it into the delightful truffle.

I tested this out on a group of friends that loved them- unfortunately some were leftover and I had my fair share the next day (which they seemed to be better after sitting in the fridge for a day).

Picture provided by: annies-eats

Cookie Dough Truffles

Batter-
1/2 C. of butter
1/2 C. Brown Sugar
1/4 C. sugar
2 T. milk
1 tsp. vanilla
1 C. flour
1/2 cup of mini semisweet chocolate chips

Topping-
1 1/2 lb semisweet chocolate
Mini chocolate chips for garnish

Mix the batter together as you would a normal cookie batter. Place in the refrigerator until firm enough to form into balls. Roll the batter into teaspoon sized balls and place on a lined cookie sheet. I found that it also helps to put the ball back in the refrigerator for a little bit if you have the time.

Melt the chocolate either in the microwave or using a double boiler system. Dip the cookie dough balls in the chocolate. I couldn't find an easy and non-messy way of doing this so experiment and do what works best for you. Garnish the balls with a few mini chocolate chips and store in the refrigerator until you are ready to eat.

Yum! Enjoy- and I will be back with new recipes and more.

Chili and Chili Pies

2010-10-29T08:55:00.038-06:00

We have made it a tradition to have Chili for Halloween (except for the one year I burned it when my sister was here and I think we ordered pizza). This year I am debating on whether or not to do it because of the move and if I do which day to do it on.

Since Halloween is on Sunday this year our church will be holding their trunk-or-treat on Saturday night. We will also not be letting our children trick-or-treat on Sunday. We recognize Sunday as the Sabbath and feel like no matter what holiday falls on this day it should continue to be recognized as a holy day and day of rest.

Whether we do the Chili on the night we go trick-or-treating or on Halloween it will still be good and will be something I look forward to. The more I think about it I think we can manage to whip up a pot of Chili.

Now once again we have another meal that is in great debate at our home. My husband likes traditional chili with just meat. I however like less meat and more black beans. Sometimes he doesn't win this one- seeing that I am making a special pot just for him-that goes against everything we tell our kids, huh?

We also have two chili recipes we switch between. One is my tried and true one that we have used for years. The other is on the back of my husband's favorite chili seasoning that his Grandpa got him hooked on. I have to say I do prefer this seasoning. I would love to start make homemade chili seasoning but with such a big supply of Chugwater Chili I haven't ventured out, yet.

We also enjoy our chili over a bed of fritos and sprinkled with cheese making a chili pie.

Here are the recipes-take your pick- and enjoy!

Mary Kathryn's Chili

2 Tablespoons oil

1 lb. ground beef

1 c. chopped onion

2 cloves garlic, chopped

2 (15 oz.) cans kidney or black beans

1 (28 oz) can crushed tomatoes

2 T. chili powder

1 T. distilled Vinegar

Salt to taste

Ground black pepper

Brown Hamburger in oil. Add onion and garlic and cook until onion is soft. Pour off any excess fat. Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, reduce heat. Cover and simmer for 30 minutes.

Chugwater Chili

2lb ground beef

Simple Perfect Enchiladas

2010-10-28T08:44:00.000-06:00

Last time I made this for my husband he said they were the best enchiladas he has ever had. I gave credit to the fact it uses ground beef and my man simply likes himself some red meat. I kept this in mind but hadn't made them for awhile. When I finally had the meal planned life got crazy with the move. Having the ingredients on hand made it so I had no excuse to make them. It was a nice treat in the middle of our crazy week to have a homemade meal.

Simple Perfect Enchiladas- from: Your Homebased Mom

Sauce

1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

Meat

1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

Tortillas

10 whole (to 14) Corn Tortillas
½ cups Canola Oil

Assemble

3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

*Recipe Notes
I used olive oil for the sauce. I used flour tortillas for the kids because they don't care for the corn tortillas and instead of completely "frying" all the tortillas I lightly spritzed with my Pam olive oil and then cooked in a skillet- but will use my griddle next time.

This time my husband said, "Have we had these before." I never know what I will get with him it sometimes seems like his taste buds go through drastic changes. I very cautiously told him yes and re-stated what he had said about them the first time. He agreed again that these are the best enchiladas he has had. There is just something about this combination they are so good!! My 6 year old and 1 year old each had 1 1/2. :)

Pumpkin Waffles

2010-10-27T08:35:00.000-06:00

I got this recipe from Green Smoothie Girl. I did like the batter but I did realize that I am not a waffle fan. My waffle maker drives me crazy and I don't like cleaning it. I think the batter could also work as pancakes and I just may give it a try another day. For you waffle lovers try this and let me know what you think.

Pumpkin Waffles

2 cups whole-wheat flour (finely ground- soft white or hard wheat or a combo)
2 cups regular rolled oats
1 cup yogurt or kefir
2 ½ cups water
1 (30 oz.) can pumpkin
¼ cup coconut oil (liquid)
3 Tbsp. Sucanat or unrefined coconut sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. sea salt
1 ½ tsp. baking powder (no aluminum), reduce by ½ tsp. if you soaked grains overnight

2 tsp. vanilla
3 eggs (organic, free range)

Mix rolled oats in your high-power blender to break them down to a coarse meal. Mix the whole-wheat flour, oats, yogurt, and water together, then cover and let sit overnight (optionally). In the morning, add the remaining ingredients and mix by hand, but don’t overmix. Batter is dense, and baking time usually must be longer than waffle timer indicates. Top with Quick Raw Applesauce or plain yogurt, and real maple syrup.

*Recipe Notes
I used natural buttermilk- i.e. raw milk that had expired- instead of the yogurt and used about 2 1/2 cups to get a good soak. Also, we did not use the raw applesauce due to time (although I am sure it isn't very time consuming). We had sliced apples instead but I am excited to try the raw applesauce next time.

Quick Raw Applesauce

4 large Jonathan or Fuji apples, washed/cored/quartered
1 cup water
1/3 cup lemon juice
2 tsp. cinnamon
½ tsp. nutmeg
1/3 cup (or more, to taste) maple syrup

Pulse all ingredients in high-power blender for a chunky sauce.

Chicken Tortilla Soup

2010-10-26T08:26:00.000-06:00

This is my favorite soup. I do not limit it to the cold months it is just too good to deprive myself of it throughout the year.

Chicken Tortilla Soup

2-4 boneless, skinless chicken breasts

1 can (4 oz.) chopped mild green chilies, drained

2 cloves garlic, minced

1 yellow onion, diced

2 cans (15 oz. each) diced tomatoes, including juice

½ to 1 cup chicken broth

1 tsp. cumin

Salt and Black Pepper to taste

2 T. chopped fresh cilantro leaves

Juice of 1 lime

corn/flour tortillas, sliced into ¼ inch strips

½ cup shredded Monterey jack cheese

1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place Chicken in crock-pot slow cooker.

Combine chilies, garlic, onion, tomatoes, ½ c. chicken broth and cumin in a small bowl. Pour mixture over chicken.

Cook on HIGH for 3 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.

Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to blend.

Serve in soup bowls, topping each serving with cheese, avocado, and a squeeze of lime juice.

*Recipe Notes
We use my homemade flour tortillas and have them on the side keeping them big. Some like to tear them up and put them in the soup others like to tear pieces off and fill the soup mixture in the tortilla and eat. The leftovers make for a different meal- we drain the juice and use it as burritos the next night.

Story and Meatballs

2010-10-25T11:43:00.001-06:00

I have made it known that I am not a big meat fan. It's more or less I am just picky about my meat and how I will eat it. Growing up I loved to have spaghetti but my mom always made a meat marinara sauce. Since I thought that was gross -and my mom did what any mother would do and didn't make me my own sauce- I would just take the back of the spoon rub it over the sauce then spread it on my noodles. Giving me a light spread of just marinara!

When I got married I was so excited to make spaghetti- my way!!! I prepared a great meal of spaghetti, bread, and some kind of vegetable I am sure. When we sat down to eat my husband said, "Where is the meat?" With a big smile I said, "I didn't use any because I don't like it." He went on to inform me that he can't eat spaghetti without meat. I was heartbroken.

I was back to making spaghetti the way I didn't like until I made dinner for the family I worked for. It was then that I learned of a new recipe that would help us both get what we like. It is so good that we all prefer to have spaghetti and meatballs even over plain marinara. I have since improved the recipe using fresher ingredients and a homemade breadcrumb that I keep on hand and stored in the freezer.

Nana's Meatballs

1 lb. Ground Beef
3/4 cup Italian Style Breadcrumbs
1 egg beaten
1 1/2 T of Parmesan Cheese
1 T. finely chopped Parsley (fresh or dried)
1 tsp. of Grated Onion
1-2 Garlic Cloves

Combine all ingredients. Roll into desired sized balls. Place in lightly sprayed 9x13 pan. Cook for 30 minutes on 350.

These do well frozen after they are cooked and then reheated when needed.

Italian Breadcrumbs

1 cup of plain breadcrumbs
1/2 tsp. salt
1/2 tsp.dried parsley
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried basil

I use my homemade bread to make the breadcrumbs. Sometimes I will save a few pieces- usually the heels and out in the freezer until I am ready to use. Then I blend them up to use with this recipe.

Mix all ingredients and put on a baking sheet. Broil for a few minutes to get a nice crisp texture. The time will depend on how stale or moist your bread is. This is an easy alternative to buying breadcrumbs- and you know everything that is in it.

I store my leftovers in a container in the freezer.

Moving Week

2010-10-24T14:09:00.000-06:00

Yes it is moving week. With the weather changing and cooling off here I felt like it would be a good week to share some recipes we have been enjoying. Granted this week we may not be able to have the luxury of having such great homemade meals but maybe these posts will help keep my spirits up. Keep checking in as I have scheduled posts throughout the week. While I am busy packing, cleaning, organizing and such you can have some great ideas to add to your menu plan as the cold weather sets in- there will not be any pictures. I forgot to get it out during meal times. If you make these recipes and think to take a picture that you would like to share with me feel free to, thank you.

Garlic and Bug Bites

2010-10-23T08:06:00.000-06:00

My daughter woke up with a strange and pretty decent size bump on her buttocks, yesterday. After examining it I came to the conclusion that it had to be a bug bite. It was itching and irritating her a lot and I wanted to be able to relieve the pain before she went off to school. Having some things already packed up and wanting a simpler solution for this I went in the kitchen and got a clove of garlic. I cut the garlic in half and rubbed it over the bump. She did squeal a bit and said it stung- being sensitive to that- I put a little coconut oil on too. The bug bite didn't bother her after that and by bedtime it was gone.

Onion as a cold remedy

2010-10-21T09:42:00.000-06:00

My 18 month old is getting his molers in. His only reaction to teething, besides the normal drooling and gnawing, is a croupy like cough and constant runny nose.

He usually only starts his coughing at night when he is in bed. Last night my husband said, "He has been coughing for a long time. He has to be uncomfortable." He wasn't crying so I was just going to let him cough it out. That is why our bodies cough- there is something in there that needs to be coughed out. However, I started to pay more attention and the coughing was pretty consistent. So I went into the kitchen, cut up an onion, put it in a bowl, and set it right by his crib. His coughing stopped immediately. It was amazing. He also woke up with a clear nose this morning.

The running nose has started back up but if I can help him have a comfortable nights sleep I am okay with his body doing it's thing and draining during the day. I love such natural remedies with things that you more then likely have in your kitchen already.

2010-10-21T08:46:00.000-06:00

One of the blogs I frequent is doing a Giveaway from Actual Organics. This is a great way to help switch over from your commercial personal products and into making your own or buying some that are actually better for you. Take a look at Nourishing Days. It would also be nice to have some things like this on hand for traveling and such.

A hair product update

2010-10-20T13:18:00.000-06:00

Things have been busy around here but I just wanted to share a few changes in our hair care that I have really liked.

We have really enjoyed using the baking soda paste. I pour some baking soda into a container and then add a little distilled water so that it is a paste. This is easier to apply for the kids hair and feels better then dumping cold water on their head.

Another thing we have done is a lemon rinse. I can't remember the ratios exactly and I am sure you could play around with it to suit your own needs. I squeezed half a lemon into our squirt bottle then added warm water. The ratios were probably something like 4 parts water 2 parts lemon. I love the lemon rinse as an in between kind of hair cleaning.

Have fun experimenting!!

The plans

2010-10-15T12:51:00.000-06:00

I had planned on after my hydration post to get into helping to solve the sick season coming up. However, we have had some events happen around here to change things up a bit. We will be trying to move within the next two weeks. I hope to still find time to complete those posts but if it takes me awhile you know why. Thanks for reading.

Hydration

2010-10-12T23:15:00.001-06:00

Photo Credit: Cleanse and Detox Lifestyle

When I think of staying hydrated I relate it to the summer time. Due to that common knowledge and living in desert climates I think I naturally keep myself hydrated during those hot months. I was a little surprised when about two weeks ago I started to feel a little -extra- worn out and started to get more frequent headaches. To me this was a sign of dehydration. I started to increase my intake of water and make some changes and am feeling better. Just because summer is slipping away doesn't mean it is time to put the water bottle away.

Here are some tips that I have learned/re-learned and followed from an amazing post at Keeper of the Home:

::Our bodies become dehydrated over night so in the morning is the best time to start our re-hydrating process.

::It is recommended that you drink half of your body weight in ounces. It is recommended that we try to drink of our recommended ounces by mid-morning.

::Wake up with warm lemony water (I have been doing this, not enjoying it but doing it and I like the results- a lot!). This is actually a good cleanse for your body, prepares your digestive system for food, and helps to alkalize your body. I bring about 12 oz. of water to just warm in a pot, poor into a mug, and add 1/2 of a squeezed lemon and a little honey. It is better, for me, once it has cooled down a bit.

::Drink between meals. When you drink with a meal- a very natural thing- it affects your digestive juices. Which in return can make it slower and less effective. Which interferes with your bodies absorption to nutrients.

::Avoid plain tap water- this has been easy for me since I was a kid. Use purified. Still not sure what is the best but we have a place here that we have trusted for years or from the Health Food Store's Reverse Osmosis system.

::Store your water smartly. My preference, Klean Kanteen.

Go drink up- stay hydrated even if you don't feel dehydrated. You don't want to get to that point because it is no fun and water really is good for you.

Misc. and the end, for now

2010-10-09T10:51:00.000-06:00

Some other things I use:
local homemade soaps
coconut oil as a lotion, face moisturizer, etc.
coconut oil as a smoothing agent for hair

Things I want to try or have read about:
Using coconut oil as a hair gel
Making hair spray by boiling a lemon in water
Learn to make my own soap

I love the fact that I can use things I have in my home already and to know that most of these things are edible makes me feel so much better about using them on my body.

I have seen a great change in my skin with these changes I have made. I have always had sensitive skin that reacts to the elements. All four of my children have inherited a fraction of the skin problems I have. We do have a water softener that helps us but since I have been bathing the kids less often and using better products on their skin none of them have had any problems. Even during teething times, which was always when they would have bad flare ups.

I also believe that what we put into our body makes can make a big difference too. Making sure we get all of our vitamins through foods, eating the rainbow, taking cod liver oil, staying hydrated, etc. All these things work together as a team to have better manageable hair and skin.

Deodarant

2010-10-07T08:00:00.000-06:00

This is my favorite one so far!! I have used natural deodorants for years. Lots of different brands. They would work for a little bit then not so much anymore. I have used plain coconut oil and had moderate results. I used vinegar for awhile but the smell never seem to fade. When I came across this recipe and read lots of different reviews I thought it would be the best choice for me. Since I had a little success with coconut oil in the past I figured in combination with these other great ingredients it would be great... so far, I am right!

The Recipe:
5-6 T of coconut oil
1/4 cup of cornstartch or arrowroot powder
1/4 cup of baking soda

Mix well until you reach the consistency you desire. Mine was really soft at first but has hardened a bit. I store it in a wide mouth glass container and just scoop some out and use as needed.

A lot of things I have found about deodorant suggests it not to be used everyday. With an active daily life and exercise routine I haven't been brave enough to try this. Maybe over fall break I will give it a try.

Second step....

2010-10-06T10:00:00.000-06:00

This is another big one for me. Face wash. I tend to have light breakouts here and there. Usually once a month. I have religiously washed my face morning and night since I was a kid and not always using that great of a product. When my sister came to visit this summer she made mention of using castor oil and olive oil to cleanse her face. I thought that was kind of weird and since she has the better skin of the two of us I figured it just wouldn't work for me.

Then, I changed my mind. I came across the website for The Oil Cleansing Method and I was convinced that it was at least worth a try- and to be able to give myself a mini facial each night. Heck why not!?

I bought a small glass jar from the health food store for about $1, I put less then half of castor oil in and fill the rest with olive oil. Each night (yes, I am still doing every night but have skipped a few here and there which is probably even more beneficial for you) I pour a little of the oil in the palm of my dry hand, I gently massage it into my face for a couple of minutes focusing on some problem areas (nose, chin). I turn the water on to fairly warm, wet a wash cloth, then cover my face with the warm wash cloth as the steam continues to cleanse my face and wipe away the oils. I repeat the washcloth step two more times. I rub in any extra oil that may be on my face- which usually isn't any- and that's it no need to pat dry. In the morning I simply rinse my face and will sometimes put a light layer of coconut oil on as a moisturizer.

If I can do this you can- it is a huge money saver and leaves you with great results! Especially having three girls- this will save the wallet in the future.

Once again, please follow the link as it gives more information on the benefits and procedures. And by all means do your own research.

My frist step....

2010-10-05T13:47:00.000-06:00

was to make my own shampoo. This was a big step for me. I have always washed my hair everyday. I have very thick and generally greasy hair. Daily maintenance is what I always thought best. A while ago I started washing my hair every other day. I found that it was much easier and saved me an hour and a half from fixing my hair or making an excuse and just throwing it up everyday.

When I came across these other methods on how to clean hair I knew I had to give it a try with me liking homemade, frugal, better for you kind of things. Everything I read warned that you would have a 2 week detoxing period. While your hair tried to strip and rid of all the previously used chemical based hair products. It took my hair about 3 weeks to get to where it wasn't tangled and dry feeling. I had great results for a few weeks but have recently had a set back. Not sure what is going on but my hair just can't seem to whip back into shape. I haven't had my hair thinned out in awhile and that may be a big part of it. I am not giving up and am continuing to research other options.

Even with my set back I still recommend this for the fact that I did have success for a little while and all three of my girls hair is responding great to this method. I continue to wash my hair every other day- or even an extra if I know I am not going anywhere- and I wash my kids hair maybe twice a week.

The recipe I use now:

I get a 4 cup mixing bowl and fill it an 1/8 the way with baking soda then I fill it up with warm purified water. Sometimes I add Rosemary and sometimes I add a few drops of essential oil. I store it in an old and cleaned out shampoo bottle. Sometimes we squirt it on our hair, sometimes we dump it.

Video on how to make Shampoo from the blog I got the recipe from.

Other great posts I have read and been inspired by:
Nourished Kitchen- GMO free personal care
Nourishing Days- "how to avoid toxins"

Follow these links to learn more for yourself. I continue to find new things and will share my experiences along the way- even the non-successful ones. What doesn't work for me could work for someone else.

How great a knowledge is it that baking soda can clean your hair in a time of need. I love the simpleness of it!!

A theme week

2010-10-04T21:34:00.000-06:00

I am very excited for what I have planned this week. I want to share with all of you the changes I have been making in my beauty regimen. Some of the reasons I have made these changes is for the simple fact of being intrigued when I read that people were making and using homemade shampoos, deodorants, face wash, and so on. A lot of people make the change for safer ingredients. This is important to me also but it was not the primary reason. I have found these methods to be very cost efficient and I am extremely pleased with (most of)the results. If you don't think these methods will work for you at least store the recipes with your food storage information. It will provide the proper information you may need for those time of emergencies. Or you can just simply give them a try- I was even skeptical at first about some things. Stay tuned for more great info!!

Update to Banana Bread Post....

2010-09-24T11:41:00.000-06:00

This recipe does not make a great zucchini bread. The sweetness of the bananas helped to make the banana bread so great. I will be working on a zucchini bread recipe since I bought a few huge zucchini's at the Farmer's Market a few weeks ago and have bags of frozen shredded zucchini!

Soaked Banana Bread

2010-09-22T13:54:00.002-06:00

**Updated

Soaked Banana Bread

3 cups freshly ground spelt, kamut, or whole wheat flour
2 cups buttermilk, kefir or yogurt
3 eggs, lightly beaten
1 Tablespoon sea salt
1/4 to 1/2 cup grade B maple syrup
2 teaspoons baking soda
1/4 cup melted butter
2 ripe bananas, mashed
1/2 cup chopped crispy pecans

Soak flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours – bread will rise better if soaked for 24 hours. Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk.

Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for at least 1 1/2 hours or until a toothpick comes out clean.

Recipe Notes:
I wish I could remember where I found this recipe to give the appropriate credit but when I go searching for it again I find a lot of blogs promoting this recipe. I think it is a recipe from Sally Fallon's book: Nourishing Traditions.

I used the wheat flour, rice milk and vinegar, coconut oil, no pecans, a bit of cinnamon, and I used my tin pans. I guess I should have just used my recipe but with something like this I like to throw the original out there with my changes for comparison. The bread was delicious and ~~I plan on following the same recipe but using zucchini this week.~~ **(This recipe does not make a great zucchini bread. The sweetness of the bananas helped to make the banana bread so great. I will be working on a zucchini bread recipe since I bought a few huge zucchini's at the Farmer's Market a few weeks ago and have bags of frozen shredded zucchini!)

The Challenge

2010-09-16T09:42:00.000-06:00

As you can tell by the lack of posts my little challenge kept me busy. I didn't do as well as I hoped but I learned a lot. Here are some things I learned, am going to change, etc.

: : We like natural peanut butter and I want a better stash on hand. I can make endless things with this stuff. Time to start stocking up on it!

: : We are starting a Friday Pizza night. I grew up having Pizza Hut every Friday night (especially during football season). I loved this tradition and love the fact of having one meal set and planned each week. The Pizza choices will be different each week. Sometimes delivery, homemade, tortilla pizzas, english muffin pizzas, and even dessert ones. I will keep you posted on this.

: : I love my storage of grains. Love love love it!! Now, unfortunately, it is time to restock. At least now I know what I use the most of. We are set on Hard Red Wheat (for a couple of years at least) and short grain brown rice. We need more soft white wheat, oats, steel cut oats, and brown basmati rice. I would love to get some of these canned but for now I plan on buying 25 lb. bags and then putting in my 5 gal. buckets that I keep in my pantry. We go through it so fast it is so much cheaper to do it that way.

: : Crackers-- although they aren't soaked or homemade they are a great staple to have around. We had peanut butter and jelly cracker sandwiches, cheese and crackers, peanut butter and pickles on crackers, etc. when we ran out of bread. Very handy.

: : It is nice that we don't use so much dairy anymore. I bought two small blocks of raw cheese at the farmers market almost two weekends ago and we still have a tiny bit left. We also use rice milk and have a stock of that.

: : Saturday mornings will be our cereal mornings (unless daddy has that morning off which is unlikely). We usually have hot breakfasts throughout the week so cereal is a real treat for my kids. I need to replenish my stock since we used a lot of what we had for breakfasts and treats.

: : My recipe for faux kettle corn is a perfect and easy thing to have on hand. My kids (and neighbors) love this treat/snack and I feel so good that I know they are getting something good for them while they are thinking it is a treat.

: : Fruits and greens are easy to stock up on for smoothies. The freezer is my friend and I am grateful for our stand up freezer in the garage.

: : You have to take the time to be prepared but it is very worth it. I hope I can make better progress next time I challenge myself. I am thinking December may be a good time to do it- and that will leave some extra money for Christmas. We shall see.

New stuff to come soon- once my two toddlers stop teething. :)

Our daily smoothies in pictures...

2010-09-11T13:18:00.000-06:00

4 cups of water, 2-3 large carrots peeled and cut, 1/4 lemon (peel and all)

Fill with greens (spinach and kale that I keep in the freezer), top off with about a cup or more of mixed berries, and a sprinkle of stevia if you like (my kids don't like it too sweet). Then press whole juice or whatever speed on your blender that will gives you the hardest mixing.

add about 8 frozen strawberries and 1 frozen banana press the smoothie button (I usually have to do the smoothie cycle twice).

And this is what you get... two recommended servings of green smoothie. No matter how many times I think I am doing the exact same thing my smoothies always come out a little different. Nevertheless, we love our daily green smoothies and adding the carrot has helped mild out the green ("dirt" as some would put it) taste.

Psst... my husband has been drinking these for about 3 months now so I must be doing something right.

Measurements may need to be adjusted according to size of blender. Let me know if you have questions about that.

Sloppy Joe's in a Bowl

2010-09-01T13:04:00.000-06:00

I have never had a traditional Sloppy Joe. It is well known that I am not much of a red meat kind of person. I do try to get some in here and there because I believe that a good quality, grass fed, beef is good for you but sometimes I just can't hack it. I have had this recipe (and the ingredients) for quite some time now. My husband made mention a while back of wanting Sloppy Joe's- he doesn't remember so it very well could have been a joke but I went on a little search. I was pleasantly surprised when one of the blogs I frequent had a recipe for "The Healthy $1 menu- Sloppy Joe's in a Bowl". Perfect- low cost- not the traditional canned stuff or whatever it is- and looking over the recipe it looked like I would maybe even like it.

And... it was good. My whole family liked it. It was nice to have something a little different- give my hubby a little old time taste- and now my kids and I can say we have had Sloppy Joe's well, kind of.

Sloppy Joe’s In A Bowl

In a 2 to 3 quart pot, soak the rice in the 2 cups of water and raw apple cider vinegar overnight. The next day, add the 2 cups stock. Bring to a boil. Reduce heat and simmer, covered, until all liquid is absorbed and grains are fluffy and tender. This will be about a half hour if the grains have soaked overnight. Remove from heat. Let stand for 10 minutes. Fluff with a fork.

While rice is cooking, put the ground beef in a 4 to 6 quart stock pot. Over medium heat, brown the beef. Add onions and garlic. Saute until soft. In a 4 cup measuring cup, whisk together: water, tomato paste, sea salt, pepper, olive oil, and honey. Add sauce mixture to meat. Cover and let simmer for 20 minutes.

Fill bowls with rice, then meat sauce, then desired garnishes. The picture shows a Sloppy Joe’s bowl garnished with diced shredded homemade goat cheese, diced onions, diced avocado, chopped cilantro, and a drizzle of sour cream.

Recipe Notes:
My garnishes of choice were tomatoes, lettuce, and a light sprinkle of the cheese. It added a light freshness. The rice was delicious!!! I am actually going to start soaking some just to have on hand plain. We have been eating the short brown lately and this was a nice treat- so don't skimp out on the basmati... If you are local Dixie Nutrition sales this in bulk that way you can just get the two cups to try or buy lots more (I suggest lots more if you eat a lot of rice!).

Progress of my challenge so far...

2010-08-29T19:23:00.064-06:00

I didn't realize how much I love going to the store. Come the middle of the week I was almost having withdrawals. I did well for the majority of the time but we did have a late day running errands (and a husband who just wanted to order pizza).

For this weeks meals:
(lunches are different around here- we usually all do something different but I will give an approx. of what was eaten.)

Monday:
Breakfast- Oatmeal Porridge with frozen blueberries and Green Smoothies
Lunch- salsa and chips- sandwiches
Dinner- Crockpot Chicken with Vegetables and Garlic-Greens Mashed Potatoes

Tuesday:
Breakfast- Toast (jelly, peanut butter, or cinnamon & sucanant) and Green Smoothies
Lunch- sandwiches
Dinner- Broccoli Rice Bake with Curry Coconut Sauce- black beans and plain rice for the more sensitive tastebuds

Wednesday:
Breakfast- Whole Wheat Blender Waffles
Lunch- Leftovers
Dinner- Leftovers and Fried eggs
(my 5 year old had the waffles for breakfast lunch and dinner- that good! the others enjoyed a little of everything potatoes, rice, beans, and Broccoli Rice Bake)

Thursday:
Breakfast- Cereal and Green Smoothies
Lunch- Egg Salad
Dinner- Salad with warm homemade bread

Friday:
Breakfast- Baked Oatmeal
Lunch- Sandwiches
Dinner- Homemade Pizza

Saturday:
Breakfast- Leftover Baked Oatmeal
Lunch- Leftover Breadsticks
Dinner- Leftover Pizza (that's what makes take out worth it- eating it for 3 meals)

Sunday:
Breakfast- Toast and Cereal
Lunch- Homemade Pizza (this is what we were supposed to have Fri. night and I needed to make it since I had let it thaw out.)
Dinner- Sloppy Joe's in a Bowl

Other things I made:
PB&Chocolate Rice Crispies
and homemade bread w/ honey butter to give to a friend (and because we ran out of bread).

If only I inherited my mothers bread slicing skills.

I did buy bananas and avocados for $4- the lady at the health food store said, "How are you by the way?" I was shocked that she had noticed I hadn't been in for a little bit. I usually run in there 2-3 times a week- they are my quick run in store when I need one avocado or a couple of bananas or whatever.

My husband says that I do not have to count the things he bought since he didn't make this goal. :) So we also got grapes, strawberries, peanut butter, cheese and eggs. We could have done without the strawberries but I wanted to grab them while they still looked good. I felt like I had failed a little bit with this shopping trip but I had to remind myself that this wasn't a challenge I had prepared for and this is to give me an idea of the things we need the most.

Oh and I stopped by a local stand yesterday to get tomatoes and a big cantaloupe $6

I am enjoying this challenge but still have that nagging part of me that is worried about what new and delicious tasting meal I am going to make in the weeks to come. I blame my husband- I just want to please him- okay I blame my southern upbringing. Either way I need to learn to use what I have and not plan such elaborate things constantly. I am excited for the changes to come.

I hope to make it till next Saturday before I buy anything else. It may be difficult since we have no lettuce or fresh spinach but I would like to try my hardest to eat the other vegs we have and buy from the farmers market on Saturday.

Broccoli Rice Bake with Coconut Curry Sauce

2010-08-28T08:00:00.011-06:00

This is another good recipe from my 12 steps by: Green Smoothie Girl

Broccoli Rice Bake with Coconut Curry Sauce

2 C of short grain brown rice
3 stems of broccoli cut into bit sized pieces
8 oz. of mushrooms washed well and cut into thirds
2 T coconut oi1
1 (14 oz) can of coconut milk
1 T cornstarch
1 T curry powder
1 1/2 tsp. sea salt
1/2 C chopped cilantro
1/4 cup fresh parsley (or 1 T dried)
2 tomatoes, chopped

I chose to soak my rice for 24 hours. I rinsed the rice in a colander until the water ran clear. Then I put the rice in a glass bowl adding just enough water to cover. I mixed in 1 tablespoon of fresh lemon juice as my acidic component. Covered and let sit in a warm place in my kitchen for 24 hours. When I was ready to cook the rice I simply followed the instructions on my rice bag using half chicken stock half water for the liquid.

Using a wok or saucepan add the coconut oil (I found that I didn't need nearly as much that was called for) and broccoli. Cook for 5 minutes on medium high heat. While that is cooking add the coconut milk, cornstarch, curry and salt in a blender and mix well. Once the broccoli is cooked add the mushrooms and cook for another 2 minutes. Then add the curry sauce and cook over a simmering heat until it thickens. Once it is thick you can gently stir in the rice. Add the tomatoes, cilantro, and parsley at this time or add those things to individual plates according to preference.

Recipe Notes:
I made the rice ahead of time. Saving time and preventing a hot house at meal time. I simply had all the other ingredients cut or chopped and ready so that I could throw everything together quickly. I did chop the mushrooms making them a little less visual.

My six year old, one year old, and I liked it a lot. My husband ate it but isn't a fan of curry. I am glad I tried it and will tuck it away in my archives. My husband says it needs something crunchy and of course maybe some steak strips would make it better.

One tip for the curry- I didn't want to buy a lot since I wasn't sure what the outcome was going to be. I luckily have a health food store that sales seasonings and spice in bulk so I could get as little or as much as I like. It is perfect for trying out a seasoning or refilling your spice bottles.

Bloody Noses

2010-08-27T19:53:00.067-06:00

It's that time- not sure what does it- the dry, colds, allergies, picking noses, etc. but we have had some major bloody noses around here.

My 5 year old has always had something going on with her nose- She couldn't blow her nose up until about a year ago and (like her daddy) sometimes when she does it brings on the bleeding. She also stuck a gold fish cracker up her nose when she was little. It took us filling a nose bulb up with water to shoot in the other nostril to (drown her) flush it out.

A few weeks ago she came out of her bed with her nose "gushing blood" (those are the terms she uses). It took forever to get it to stop and once it did the other nostril started bleeding just as bad. I was frustrated and at a loss of what to do for her. Her daddy usually takes care of these situations- because she inherited it from him- but this time I decided to do some research and figure out what we could do for her nose before resorting to cauterizing.

Here are some things that I learned and have been using to much success for us,

Apply pressure to the bridge of the nose as follows:

Sit your child upright
Tilt her head forward (not backward)
Place your thumb and forefinger on either side of the bridge of the nose and apply pressure firmly enough to slow bleeding. This will decrease the blood flow and slow bleeding. Hold for about 10 minutes giving time for a clot to form.

Placing an ice pack across the bridge of the nose will constrict the blood vessels and help stop the bleeding.

One of my new favorites,

Try wetting a bit of cotton or plain sterile gauze with distilled vinegar and placing it in your child's nose. Leave it in place for about 10 minutes. The acid of the vinegar will gently cauterize the inside of the nose and stop the bleeding.

My daughter does complain of this hurting a little bit at first but once I get her distracted and can leave it in there for the full 10 minutes we have great results.

Vitamin C with bioflavanoids 1-2 doses, four times daily, for two days after a nosebleed. Then one-half a dose , twice a day, for at least one month.

Also a simple nasal saline that will keep the nose moist and lessen the chance of the small capillaries swelling and rupturing. Dissolve 1/4 tsp. of salt 1/2 tsp. of baking soda in 4 ounces of water. Spray in with a nose bulb or drop a few drops in. Do not suction out- you are wanting this to soothe and moisten the nose to prevent bleeding.

My book also mentions that aspirin should be avoided for those who are prevalent to getting nosebleeds.

Please note that I am not a doctor- these are things I have personally tried on my child and have had good results with. If your child has a severe nosebleed consider contacting your doctor.

Whole Wheat Blender Waffles

2010-08-26T07:33:00.001-06:00

We have pancakes a lot around here and the latest request has been, "Waffles please." Remember this post? Well, I took it and changed things around a little bit to make some great waffles and I think they were wonderful. Even being made of whole wheat they were light and fluffy and soaked up the butter and maple syrup perfectly. My 5 year old ate them for breakfast, lunch, and dinner. The 6 year old stated, "I didn't mean homemade waffles." Whose house are you in girly?

Whole Wheat Blender Waffles

2 cups whole wheat kernels
1 T lemon juice (apple cider vinegar or white distilled vinegar)
2 1/2 cups rice milk (water or dilluted coconut milk)
2 eggs
2 T of coconut oil
2 T of agave
1/2 tsp. of salt
2 T of baking powder

I tested out soaking my wheat kernels and it worked well for me.

Take the 2 cups of wheat kernels and rinse well in a colander. Then put them in a glass bowl covering with warm water. (Some of the sticks and debris floated to the top making it easy to get them out.) I then added 1 T of acidic component. Cover and set in a warm place in your kitchen 8-24 hours.

The next morning I drained the kernels then added them to my blender along with the rice milk. Blend on high for about 3-5 minutes depending on the power of your blender. Add eggs, coconut oil, agave and salt. Blend for about 30 seconds until well combined. Pulse in the baking powder till mixed. This should leave your batter foaming and light. Cook in your waffle maker and enjoy!

Recipe Notes:
The lemon juice worked great but I think I will get a better foam if I use
apple cider vinegar or white distilled vinegar making for an even lighter
waffle. I also think cinnamon would be a great addition too.

Garlic-Greens Mashed Potatoes

2010-08-25T07:00:00.004-06:00

This is a recipe I got from the 12 steps by: Green Smoothie Girl. We had crockpot chicken, with carrots, onion, and zucchini and a side of this yummy transformed mashed potatoes. If I was a lover of a big Thanksgiving meal this would make it to the top of the list.

Garlic-Greens Mashed Potatoes

8 potatoes, scrubbed but not peeled, cut into chunks
8 garlic cloves, peeled and chopped
8 c of spinach or collard greens
1/4 cup of butter (or extra virgin olive oil)
1 teaspoon of salt
1/4 teaspoon of freshly ground pepper

Place the potatoes in a large saucepan. Cover with water and bring to a boil over medium-high heat (don't forget to add salt to the water). Cover and reduce heat to medium-low. Cook 15-20 minutes or until tender. Another great way to cook potatoes is in an electric steamer if you have one.

While the potatoes are cooking cut the spinach or collard greens into ribbons. Saute the greens with a touch of butter (reserving the rest), and garlic until the greens are wilted.

When the potatoes are done remove from heat and drain. Return to the saucepan and add salt, pepper, and remaining butter. Mix using a hand held mixer or a potato masher. When you have reached your desired consistency (you may need to add water for smooth potatoes) stir in the spinach mixture and any juices left in the pan.

*My notes:
I used majority red potatoes and a couple of baking potatoes. I left the potatoes chunky but think more of the kids would have eaten them if they were a tad smoother.

How we were able to eat this yummy homemade comfort food on such a hot day. The chicken cooked in the crockpot all day and I started making the potatoes at about 3:30. When I was done with the potatoes I left them in the pan, covered and turned the crockpot off. We ran some errands and when we got back it was dinner time, the food was still warm, and our kitchen was cooled off enough we were actually able to enjoy our meal. This also helped break the temptation of just grabbing something to eat while we were out since we knew dinner was waiting for us at home.

A challenge for myself...

2010-08-24T12:24:00.000-06:00

My husband and I were talking the other day about some things that we may struggle with that we would like to overcome. As silly as it may seem one of the things I mentioned for myself is my want to plan and shop for new meals when there is enough food in the house to make something else. I truly love to make food- that doesn't mean I always do-I get excited about new recipes that I think will go over well with my family. The unfortunate side is I have a very long list of new things to try and our list of our well liked regular meals is just as long. Therefore, my cabinets end up getting filled with ingredients here and there and not always used.

So, for the time being I have set out to make a gradual goal for myself. I am attempting to use what we have and not go grocery shopping for as long as I can. My sister-in-law has challenged herself, a few times, going a month with only buying milk and some produce. I do know that I need to get bananas soon and I am sure we will need lettuce also. When I do buy things I will only buy the minimum to keep costs down and to really experiment with the foods in our pantry and cabinets. Fortunately, last week I did a little shopping for some new recipes so we will still have some variety. It will be towards the end of the challenge that things may get difficult.

What I hope to accomplish-
Prove to myself that I don't always have to go to the store.
Recognize what things we use the most and don't want to do without.
Teach myself that when I do shop to be frugal, ration, and use what I buy.
Not to have the desire to eat out as often.

I plan on challenging myself throughout the year changing up and increasing my challenge. I hope by this time next year I will be in a position that I can have shopped, stored, preserved the majority of our food to get through the winter. This is a lofty goal I am setting for myself but it is a year and I think I can learn and accomplish a lot in that amount of time.

I am holding myself accountable and will document at the end of the week what we ate and what I had to buy. I will not include things like diapers and such at this time- this is just a food goal right now.

Crossing my fingers for much success and discipline.

Tomorrow I will share a yummy side dish recipe that when my husband took a bite he said, "Mmm, wow, whoa that is really good." Indeed it was surprisingly yummy.

Yet another giveaway,

2010-08-17T13:01:00.000-06:00

from an amazing blog (Nourished Kitchen) that gives so many great insights on nourished living. I would love to win the fermented kit and learn how to make pickles, water kefir, yogurt, oh the list goes on and on of what I would want to do from this sight. This counts as an entry for me so here is to crossing my fingers to win.

I am back and refreshed

2010-08-16T22:33:00.003-06:00

Back twice actually- we decided to celebrate my hubbies birthday in Vegas this weekend and get relaxed from our previous vacation. Maybe a completely backwards way of thinking but it really worked for me. Yes I still have cleaning, laundry, grocery shopping, and cooking to do but a night away in a place I didn't have to clean was rewarding enough. Before we left I sat down and made a dinner meal list for four weeks and even worked on separate grocery lists for each week. My plan- simplify, budget, and be healthy. I will keep you informed if there is much success.

I have been waiting a long time to share a great recipe with you all. I did a review awhile back for one of my favorite nourishing blogs. I then waited for her to post the recipe before I did and then... well, I have been absent since. So now I am excited to share- Coconut Flour Pancakes.

If you went and bought the coconut flour to make the bread or lemon poppyseed muffins I have found something else you can use it for and this definitely is on top of the list. We have this weekly and it actually saved me on our getaway this weekend. I was able to throw some in a ziploc bag and have for my little guy to eat as meals or a snack. It is so filling that a little bit can go a long way for the little bellies.

Coconut Flour Pancakes

3 eggs
1 cup of raw milk, coconut milk, or preferred milk
2 tsp. vanilla extract
1 T. of honey
1/2 cup coconut flour
1 tsp. baking soda
1/2 tsp. salt

Combine liquid and dry in separate bowls. Mix together. Poor on a hot griddle or pan making small pancakes. These tend to burn if cooked too long- I use about a 200-250 heat on my griddle that seems to be perfect.

A tip: Once I pour them on the griddle- usually using a little less then 1/4 cup- I spread them out a bit with the back of the measuring cup or even better my clean finger.

A giveaway I hope I win...

2010-08-10T20:30:00.000-06:00

Wouldn't it be nice if I won the giveaway here at Nourished Kitchen. I think this knowledge would benefit me extremely since I am not much of a meat lover.

I'm back....

2010-08-06T15:15:00.000-06:00

I had the privilege of going to Tennessee to spend time with my four siblings their families and my parents these past few weeks. My oldest brother left for Hong Kong with his wife and six children the day before we left and we had a lot of family activities and events that we enjoyed together (at max there were 32 of us together, 20 being children 12 and under).

Food was definitely not absent this trip, I was in the kitchen helping and preparing, and I didn't give my mind a break from new things to create and make. I simply decided to take a break from blogging and enjoy my entire family while we were together.

Now I am home, trying to get my house back in order (if that's possible), and have lots of wheels turning in my head. It may still take some time before I actually begin sharing on a consistent basis but for now you get what you get. :)

I do have one thing to share for those of you with little babies. It is the season for some amazing fruits and vegetable for our little ones that in a couple of months will either be unavailable or hurt the wallet. If you have a baby that will be eating solids in less then 3 months then get to buying these foods pureeing and freezing them.

I wish I would have done this with my little guy that was born in May. By the time he was able to eat nectarines and so forth they weren't available at my health food store which made me question why they were at other health food stores. Either way start preparing. You may have some time too so just be thinking of it and try to snatch up the last batch of the summer goods. Most of the foods stay good frozen for up to 3 months- I would imagine they would be good longer but I am sure they start loosing nutrients possibly after that.

For you locals- some of the health food stores around here are having great sales. Like- Avocados are .79 catching the deals and being prepared will help in the long run. Let me know if you have any questions.

Whoops...

2010-07-20T21:02:00.000-06:00

Things were busier then I thought this week. I was still able to make some new yummy food and have others to share but for now here are some links to some great stuff you just have to try!

Mangoes and Sticky Rice
Oatmeal Bake- Except I didn't add the nuts or fruit. It turned out great and was even good with a touch of maple syrup on top. Great before school breakfast.

To come (when I get home)
Fajitas
Coconut Flour Pancakes

Soup in 100+ degree weather

2010-07-15T08:21:00.001-06:00

Yes, I made soup for us last week. Yes, it was hot outside but I just had to give it a try. That is one of my weaknesses- when I come across a recipe that interests me I usually have to make it and make it soon no matter what. Being anxious to sprout and try some lentils this seemed like the perfect opportunity.

Slow Cooker Sprouted Lentil Soup

2 cups green lentils, sprouted or soaked overnight
2 large carrots, diced
1 large onion, diced
3 celery stalks, diced
1 cup cooked, diced turkey bacon
4-6 cups chicken stock or water
2 bay leaves
1 15 oz can crushed tomatoes
sea salt and plenty of black pepper to taste

For sprouting instructions go here. Note that you will need to start the sprouting process a few days ahead of time.

Combine all ingredients EXCEPT crushed tomatoes in slow cooker. (The acidity of the tomatoes tend to make the lentils toughen). Cook on high four to six hours or until lentils are tender.

Add the crushed tomatoes, salt and plenty of black pepper to taste. Cook an additional 30 minutes or up to two hours.

Remove the bay leaves and serve alongside a salad or bread if you like.

This makes a nice warm- comforting soup. This will be a regular when the weather gets cold. I will serve it along with something else as my 2 year old didn't care for it (she is the reason I made it because she loves soup, go figure!). My 6 year old, however, had three bowls and leftovers for lunch the next day.

Soaked Whole Wheat Biscuits and much more

2010-07-13T14:03:00.001-06:00

If you haven't tried this whole soaking business- do! It really isn't that hard or time consuming. It just takes a little bit of planning to be able to soak for 12-24 hours but who doesn't like to have things planned out? It makes things easier. I can definitely tell a difference when I slack and stop soaking grains. Especially with my one year old- his tummy just can't handle the grains but if they have been soaked it is no problem for him.

I am so very excited to share these next two recipes. I had originally planned on making the biscuits to go along with some eggs and turkey bacon but at the last minute I changed my mind and decided to try to make one of my favorite breakfast foods much healthier.

Here is my healthy version of Chocolate Gravy (I will include the non-healthy version too). If you haven't had chocolate gravy just trust me and make the version that best suits you.

Soaked Whole Wheat Biscuits

2 1/1 cups of whole wheat flour
6 T of coconut oil
3/4 cup of coconut tonic water
1 T of lemon juice or raw apple cider vinegar

1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt

The night before, measure the flour into a medium size bowl. Using a pastry cutter cut in the coconut oil into the flour. When the oil is the size of peas or smaller, you are done. Add the coconut milk tonic and lemon juice/vinegar, and mix in until just combined. Leave overnight at room temperature, well covered.

The next morning preheat the oven to 450. Press down the dough a bit right in the bowl. Sprinkle the baking soda, baking powder and salt on top of the dough, then fold it in half, top to bottom and press down firmly Fold in half again from the side, and press down firmly again. Starting at the top, repeat this process until you have folded the dough about 10-15 times (do so until you feel the rising agents and salt have been well mixed).

Place on a clean surface, and roll out into a rectangle. It should be about 1/2 an inch thick. You can use biscuit cutters to get nice round biscuits, but I like to simply cut it into squares as there is no waste this way. A pizza cutter works great here. I cut them into small pieces, so I get 20 pieces. If you wanted to make bigger biscuits I recommend that you lower the temperature to 425 degrees and cook for a bit longer .

Place on an un-greased cookie sheet or jellyroll pan and pop it in your preheated oven. Cook for 8-10 minutes, or until the top and bottom is lightly browned and the middle is cooked all the way through. Remove to cooling racks when done.

Biscuits are best warm, but we certainly enjoy them cold too!

Healthy Chocolate Gravy

1 1/2 cups of coconut tonic water
1 egg
1/4 cup of agave
1 T of cocoa
1 T of organic butter
2 T of whole wheat flour
1 tsp. of vanilla

Mix coconut milk, egg, agave, cocoa and vanilla in a small bowl and set aside.

Melt the butter in a saucepan. As it begins to melt add the flour whisking together. Slowly pour in the wet mixture and continue to whisk. It should start to thicken. When it comes to a boil remove from heat and add vanilla. As it sits it should set up into a nice gravy like substance. Pour over biscuits and enjoy!

Original Chocolate Gravy

1 1/2 cups of milk
1 egg
1/4 cup of sugar
1 T of cocoa
1 T of organic butter
2 T of whole wheat flour
1 tsp. of vanilla

Follow the same instructions and use the drop biscuit recipe on the back of the Bisquick box.

This week

2010-07-12T13:29:00.000-06:00

This past week I have been preparing the house, grocery shopping, menu planning, and all sorts of things to get ready for my sister to come visit for a week. After her week stay the four kids and I are flying back to Tennessee with her. We will be gone for 2 + weeks and coming home with a week to spare of summer vacation.

I have some new recipes planned out to experiment on with my sister and even some things to try out on the whole family while in Tennessee. Along with trying to figure out how to be organized enough to have food in our freezer waiting for us when we get home. Not to mention the whole idea of starting to pack a lunch for my oldest to take to school. I see this as a challenge that I am very excited to conquer. I hope to be able to come up with some great ideas that others will be able to enjoy also.

To get through this week I will be sharing some of the other things I made last week, new recipes for this week, things I plan on taking on the airplane to keep four children full and not have to buy or eat any airplane/airport food, and if I am lucky some ideas to help get the school year off to a good healthy start.

Smart little girls...

2010-07-08T14:40:00.000-06:00

We had a big bag of gluten free pretzels in our house for a while. When we got towards the bottom my oldest girls asked if we could save them and cover them in chocolate. I said great idea- put them up high- and started brainstorming of how we were going to do it. The other day they reminded me of their suggestion so we got to it. Now, my 5 year old, who had the original idea, ended up having something else in mind but even she loved the creation I came up with.

I used:

semi sweet chocolate- we only had one small square and a little less then

1 tsp. of coconut oil brought them to a melting point

stirred to get nice and smooth and then dipped our pretzels

set on a plat or pan with wax paper

store in the refrigerator due to hot weather

**adjust ingredient for how many you want to make**

They were a perfect sweet, salty, cold treat. If you dip them like this you may be less likely to have messy hands while eating. If you soak them in chocolate you will have a nice thick layer of chocolate chilled to the bottom of the pretzels and fingers to lick Your choice!

Homemade Frozen Strawberries

2010-07-07T08:10:00.000-06:00

Okay so they aren't really homemade- if we grew them in our garden then I would be able to say they were homemade. This is simply price comparing. Sometimes a bag of frozen strawberries is much cheaper then fresh strawberries- sometimes fresh strawberries are much cheaper then frozen ones- sometimes we have eaten too many strawberries and right when I buy a new big box from Costco the family is burned out. I got a tip from a friend on what to do when you find yourself in that situation.

        -Pat your strawberries clean
        -Cut the stem off
        -Place on a pan that is lined with freezer or wax paper
        -Put in the freezer. When frozen put in a freezer bag and you have yourself
         "homemade" frozen strawberries or just a frugal tip.

Soaked Whole Wheat Pizza Dough

2010-07-06T12:44:00.000-06:00

This pizza dough was excellent!!

I am really loving this new method of soaking my grains. It helps me be prepared and actually makes things a little easier when it is time to make the meal. Our stomachs feel great and not heavy and weighed down. One thing I loved about this pizza dough- besides the soft yummy taste- is that I have two bags in my freezer full of dough ready to make two more pizzas.

Soaked Whole Wheat Pizza Dough

3 cups of water (about 110F)
8-10 cups of whole wheat flour
1-2 T of your acidic component- buttermilk, kefir, lemon juice, apple cider vinegar
1/4 cup of honey
2 T dry active yeast
1/2 cup of water (about 110F)
1 tsp. honey
1 T salt

You want to soak the flour in advanced to receive the full nutrients and break down the phytates.

Soaking: Combine flour, 3 cups of water, honey, and acidic component. Adding the honey for the soaking process helps keep the dough moist. Cover and leave on counter in a warm place for 12-24 hours.

After soaking activate the yeast in the remaining 1/2 cup of water and 1 tsp. of honey.

Combine activated yeast, salt, and soaked mixture. You may need to add more flour to achieve a workable yet moist dough. (I was frustrated with this process at first due to like the reasons to soaking grains but I didn't have to add a lot of flour and we still had great results.)

Knead for 5-10 minutes. Let rise for thicker dough.

Divide into four sections for four 15 in. pizza crusts. Put the extra dough in individual freezer bags and store in the freezer.

Place the dough out on the pan you are going to use and form it. I was able to just use my hands- the dough was very easy to work with.

Preheat oven to 500 degrees and cook for 10-15 minutes.

For my toppings I rubbed organic butter and fresh minced garlic onto the crust. Then added my long simmered spaghetti sauce, raw mozzarella cheese, sprinkled with Italian seasoning and a touch of garlic salt.

Energy Sustaining Bars

2010-07-05T13:24:00.004-06:00

I found this recipe a couple of years ago from the Sara Snow website.

She introduces the recipe by saying, "This recipe was inspired from a diet recipe for breakfast bars. I took that recipe and turned it upside down, added fiber, protein, antioxidants and lots of healthy goodness. These are incredibly easy to make and keep on hand for grab-and-go mornings."

With my new obsession with soaking grains I made a change but you can easily skip the soaking process and combine everything.

(I never said they look pretty.)

Energy Sustaining Bars

2 ½ cups old fashioned oats
½ cup whole flax seed
½ - 1 cup HOT water ¼ cup organic dark cocoa power (or slightly less)
½ cup natural peanut butter
½ cup honey
½ t spirulina

Soak the oats and flax seeds in warm water with 1 T. of lemon juice for 12-24 hours. You may need to add a little more water to get a good soak.

After the soaking process combine the other ingredients. Form into individual sized cookie shapes or even shape it into a bar. It helps if you just put a scoop onto the plastic wrap and fold over to shape- this leaves your hands clean. Wrap in plastic and store in refrigerator or freezer. A little information about spirulina: You can find it in your health food store in the bulk section for the herbs and spices. If you are local, Dixie Nutrition has it. It is a bright green powdered substance. Spirulina has amazing health benefits- it is a complete protein, containing all essential amino acids. You can find out more here.

Slow Cooker Pinto Beans

2010-07-02T06:00:00.001-06:00

The claims of an amazing pot of pinto beans are true. They were everything I hoped for them to be. These beans along with my sprouted rice were apart of my birthday dinner last Saturday. I had a day of food made at home and ended the day with an amazing flavorful dinner that I was secretly bursting at the seams with pride for.

Slow Cooker Pinto Beans

4 cups of pinto beans soaked for 24 hours
1 tablespoon of cumin
1 tablespoon of sea salt (I only added one teaspoon at the beginning and added the rest later)
4 garlic cloves smashed and peeled1
1 sliced jalapeno (I didn't have this but think it would be a great addition)
water and chicken stock to cover

Rinse beans that have been soaking for 24 hours. Dump them in your slow cooker along with all the ingredients. Cover with half water half stock.

Cook on high for 6-8 hours until beans are tender.

My little sprout

2010-07-01T06:00:00.001-06:00

For some reason I was so proud of my little short grain brown rice that I sprout. I have had some failed attempts on sprouting beans, fermenting a sourdough starter, and such that I was nervous about this supposedly easy process. The reward was big for me and I was ecstatic to make a pot of brown rice with my freshly sprouted rice to go along with a taco salad.

It was a fun process- one I will let the kids join in on next time (I didn't want to disappoint anyone the first go around). I couldn't tell a difference in the taste- the texture seemed fluffier and softer- but the nutritional benefit outweighed anything else and the fact that I was just tickled pink to achieve these results.

I followed the instructions from sprout people and can't wait to try something else.

Here is the link for sprouting, short grain brown rice.

Long Simmered Spaghetti Sauce

2010-06-30T06:22:00.000-06:00

I have been on a search for a good spaghetti sauce- good tasting and good for you. I have found a winner, for now. It couldn't have been easier and my house smelled delicious all day.

I made some adjustments to the original recipe according to what I had on hand and to satisfy taste buds. Follow the link to see the original recipe.

Long Simmered Spaghetti Sauce
1/2 an onion grated
2 garlic cloves
*For the chopped tomatoes and tomato sauce all I had was diced tomatoes so I took some of the diced tomatoes and blended very well till I got 8 oz. to substitute for the sauce. We have some texture issues so I also put 28 oz. of the diced tomatoes in the blender and pulsed till I reached a good consistency.
1 6 oz. can of tomato paste
1 cup of chicken broth
2 tsp. of Italian seasoning
1 tsp. salt
1/4 tsp black pepper

Combine in a slow cooker and cook on low for 6-8 hours. You may need to adjust the salt according to the salt content of your tomato products.

This was very satisfying and I had plenty of leftovers. We will be using it on a homemade pizza tonight- recipe for the soaked whole wheat crust to come.

I do not object to adding the original meat. I just like to have control over my meat intake and having meatballs is more appealing to me then meat in the sauce. However, I think that being in a slow cooker all day with some meat would be a great addition to this sauce.

This week:

2010-06-29T23:57:00.000-06:00

I have recipes from this past week coming up and some great things going on in the kitchen this week:

Soaked Whole Wheat Pizza Dough
Homemade Energy Bars- this time I really am going to make them
Soaked Whole Wheat Buttermilk Biscuits
Homemade Salad Dressings
Slow Cooker Sprouted Lentil soup

Other things I hope to make soon:
Coconut Flour Pancakes- waiting on some things for this.
Tomato Tortillas- waiting for local tomatoes made the spinach ones again today to get by until then.
Sourdough bread- first starter didn't work trying out another batch, crossing my fingers.

In the kitchen this week...

2010-06-24T13:04:00.000-06:00

I am here- just busy learning, experimenting, and cooking. I don't have posts, recipes, and pictures ready since I am still in the process with a lot of these recipes but here is a little taste of what's to come:

Soaking and sprouting short grain brown rice

Creating my own Sourdough Starter to make Whole Wheat Sourdough Bread

Making Long Simmering Spaghetti Sauce

Soaking and cooking pinto beans- supposedly the best recipe

Coconut Flour Pancakes

Making yummy (not healthy) cupcakes for my birthday- no I am not making them although I would.

A lot of fried and scrambled eggs

Soaked Oatmeal Porridge

Oatmeal Pancakes

Hamburgers with lettuce as buns with our new order of grass fed beef
Making Tomato Tortillas
Finding local free range eggs

and that's all I can remember for now.

Phew...

2010-06-19T19:19:00.002-06:00

The week is over. This one got the best of me. We really didn't have too much going on but between what we did- golf camp, haircuts, scheduling errands between naps, and such- I am just plain tuckered out. I did manage to squeeze in a treat- not so healthy treat.

This is one reason why I try not to watch foodnetwork but I happened to stumble upon it last week right when this dessert was being made and the girls and I decided it was a must. It uses a brownie mix which I was okay with because I am out of white flour and I didn't want to buy more just for this. There are always ways to make things healthier and this is no exception but if you allow yourself to make it this way first and have a taste please do- it's oh so yummy!!

Frozen Brownie Sundaes from Giada at Home

My changes:
I used mini chocolate chips in the brownie batter and semi-sweet for the ganache/top chocolate layer. I wish I would have done a thinner chocolate layer on top- maybe I will have to make it again to try that out. :)

If you have never tried caramel ice cream you are in for a treat. I thought gross so I bought both kinds (we made two batches to share as a thank you with some friends) but I liked the caramel batch better.

The strawberry topping wasn't a big hit. Take your own spin on it and enjoy!

Healthier- Reeses Peanut Butter Cups

2010-06-14T13:18:00.000-06:00

Oh yes you read right and oh yes you need to try this!! It is perfect and worth it and relatively good for you. At least a great substitute for the real thing. Believe me because I polished off a bag of miniature dark chocolate peanut butter cups just before finding this recipe and I won't be buying those again! This will cure any hankering for a peanut butter chocolate combo. Treat yourself and enjoy! Oh and the kids love it, of course.

Healthier- Reeses Peanut Butter Cups

3/4 cup natural peanut butter
2 T. honey
1 tsp. vanilla
1/4 cup coconut oil, melted
4 ounces of semisweet chocolate
1 T of agave

In a small bowl combine the peanut butter, honey, vanilla and coconut oil. Mix until well combined. Drop into mini muffin tin. (I used my small pampered chef scoop but would maybe even make the peanut butter layer a little thinner.) Place in freezer.

I did the chocolate part different then the original recipe.

I melted the chocolate and some agave- since I was using semisweet I didn't add much sweetener- in a saucepan over the stove until melted.

Remove the muffin tin from the freezer and top the peanut butter with the chocolate. Return to the freezer and eat as you want. We have to keep ours in the freezer or else it just starts melting pretty fast but it has been around100 degrees here so that may have something to do with it.

And the winner is....

2010-06-10T08:41:00.000-06:00

Whitney, Commenter #5
"I think these plates would go a long way with my vegetable hater. I recently got one of those apple corer and slicer things to encourage them to eat more apples. Now they love to eat their "slinky apples."

Congratulations! Please e-mail me at justmebeingwifeandmom@gmail.com with your mailing information and Amy at Super Healthy Kids will send you your two plates.

For those of you that didn't win head over to Amy's store and get your own plate for just $4.99.

Thank you for all the comments and ideas for keeping those little ones bellies full and healthy this summer.

Coconut Flour, Lemon Poppyseed, Mini Muffins

2010-06-09T12:59:00.001-06:00

There is something about this coconut flour. When I first taste the things I have made with it I think- weird!- but I keep tasting and it grows on me. A gluten free, high protein, food that my kids will eat. Heck- why not? And really there is something about it that is so filling. Hence the need for me to make the following recipe. I did have everything already so why not?

Lemon Poppyseed Muffins

1 1/4 cup coconut flour
1 tsp. salt
1tsp baking soda
2 T. poppyseeds
1/3 cup of coconut oil
1/3 cup of honey
1/4 cup lemon juice
1/4 cup water
6 eggs, whisked

Preheat oven to 375. Line or butter a mini muffin tin.

Combine flour, salt baking soda and whisk out lumps. Stir in poppyseeds.

Slowly melt coconut oil and honey in a saucepan until liquefied Add this to the dry ingredients along with the rest of the ingredients.

The original recipe says this would be a thin batter but mine wasn't. I added more lemon juice because I wanted to make sure that flavor was there.

Spoon into muffin tin. Remember it does not rise much so fill the tin according. Cook about 20-25 minutes until lightly browned.

I made these one night- we had them for breakfast the next day- and we have been having them as a snack since.

Today is the last day for the Giveaway so get your comments in on the Giveaway post. The Giveaway will close tonight, 11 p.m. Mountain Standard Time. I will randomly pick a winner and post the winner tomorrow morning.

Breakfast Burrito but not for Breakfast

2010-06-08T07:00:00.005-06:00

We have had these quite a few times this past week and oddly enough it was never for Breakfast.

Spinach Tortilla and Scrambled eggs

Toppings: cheese, ketchup, salsa- take your pick

We are egg eaters around here. I try to have one meal a day be an egg meal. All my kids love eggs- in different varieties. My oldest will say no eggs but she eats them because I know the tricks to her taste buds. I am on a journey to find different ways to make our eggs for some variety.

Another update for the tortillas. I made another batch- this time soaking the wheat flour with the water and a little bit of apple cider vinegar to neutralize anti nutrients.

Don't forget to enter the Giveaway.

Roasted Chicken and Vegetables

2010-06-07T08:22:00.000-06:00

On my new findings in the blog world I have come across some amazing blogs that talk about eating nourishing foods. When I come across a new find it is hard to break me away from it. I love to learn about new things and find some new recipes to try. Whether it be reminding me of something I already knew or giving me a whole new look on foods I get excited and am ready to be in the kitchen.

One of my new finds was the recipe for Roasted Chicken and Vegetables from Nourishing Days.

I, of course, changed things around for what we had on hand and our preferences. I like to refer to my version as, Roasted Vegetables and Chicken -we only had two chicken breasts therefore the Vegetable to Chicken ratio was much higher. The main thing I got from this was the spice rub for the chicken.

Chicken Spice Rub:

1/2 tsp. black pepper
1 tsp. dried thyme (I had a poultry seasoning that had thyme in it so that is what I used)
1/8 tsp. cayenne
1/2 tsp. paprika

-Mix
I had leftovers and have just stored it in a container with my other spices. This would be worth mixing a few batches and having on hand.

I put two chicken breasts in my crock-pot with a little bit of chicken broth. I rubbed 2 T. of melted butter (I don't think there really was a need for this since I did it in the crock-pot I just tried to follow the original recipe) on the chicken then rubbed in the spice mixture. Due to lack of time I started the chicken on my high for 6 hours setting. I started to prepare the vegetables- cut carrots, red potatoes, onion, and a few cloves of minced garlic. I eventually added the vegetables with some more chicken broth and water to get a good covering over everything.

Our house smelled amazing and oddly enough the 2 chicken breasts and lots of veggies filled all 5 of our bellies- little fella doesn't eat chicken and didn't take to the veggies till after a plate of cottage cheese.

Don't forget to enter the giveaway.

Chicken Roll-ups

2010-06-06T10:22:00.003-06:00

This is a childhood favorite of mine and my kids think pretty highly of it too.

Chicken Roll-ups

Lunch Meat
Cream Cheese

Take a slice of lunch meat and spread cream cheese on one end. Roll it up. You can also add another small spread of cream cheese on the other end to use as a "glue". Add some fruits and vegs and you have a meal or have on hand for a quick protein belly filling snack.

Don't forget to enter the giveaway.

Reporting Back

2010-06-05T10:34:00.003-06:00

I am reporting back on another recipe that I tried something different with. I turned my Homemade Whole Wheat Tortillas into Whole Wheat Spinach Tortillas. They turned out great!

All I did was add fresh spinach to the water in the blender. You couldn't even taste the spinach and you can adjust how much spinach you actually want to put into it.

My oldest daughter is not a big fan of quesadillas but she said she ate all of them because the new tortillas I made were so good.

Don't forget to enter the giveaway.

Giveaway

2010-06-04T08:25:00.012-06:00

I have been given the chance to have a giveaway from Amy at, Healthy Meals and food for Healthy Kids.

The giveaway is the Healthy Habits Plate. Not only am I going to be able to give one away but I have two to give away to one person- to prevent fights between siblings.

(coconut flour bread, hard boiled egg, pears, carrots, cucumber)

We have had these plates for a couple of years and my girls love them. Looking at the plate makes it easy for them to understand why their fruit and vegetable serving should be larger then say a slice of cheese. Not only does it help with portion control but my kids often say they need each fruit and vegetable that is pictured on the plate. This is a great motivation for any kid to make healthy choices and for me that is one of the most important things I want to do as a mother. Teach my children to make healthy and good choices throughout their life.

All you have to do to enter the giveaway is leave a comment- maybe with a healthy food idea on how you are going to keep your kids bellies full this summer. I will close the giveaway Wednesday, June 9th at 11 p.m. (Mountain Standard Time).

Thanks and Good Luck!

Hot Sandwiches

2010-06-02T14:06:00.001-06:00

This is a recipe that I found in a family recipe book given to me by my sister-in-law. It is just one of those things that we just have to have every once in awhile. As we were eating it my husband asked, "Is this even remotely healthy?" Well, no not really. You can use organic butter- and mustard isn't bad for you- and we do choose Boar's Head chicken- but really those are just stretched out excuses. I think I will try to come up with something along the same idea that is healthy. I will work on that. For now enjoy this recipe- it really is good. .

Please excuse the vague amounts for the ingredients as it is truly up to you and your families size and preference.

Hot Sandwiches

Sliced Swiss cheese -Even if you don't like Swiss give it a try it may surprise you. Maybe try a mild Swiss.
Any type of lunch meat sliced thin -we prefer chicken the original recipe calls for ham
1/2 c. softened butter
2 T mustard
Buns or rolls -we have tried kaiser rolls, fancy buns, dinner rolls, any good roll works. Pictured is a Ciabatta type hoagie roll

Mix together butter and mustard. Spread on both sides of the bun. Put a slice (or two) of cheese and meat on the bun. Wrap in foil and bake at 350 for 15 minutes- if it is a bigger bun you will want to go longer.

The foil method makes this sandwich what it is. I am thinking of doing a butter and herb mixture with some mozzarella, tomato, and spinach on a homemade sourdough roll. Now that sounds good and even healthy!

Our Oatmeal Journey

2010-06-01T09:27:00.006-06:00

We started off with the packs of Quaker Instant Oatmeal. I thought nothing of it- at the time I had only one child eating it and only half a packet a day. Then she started to eat more and my second child starting eating it. Some days they would even eat to packets each. I was tired of going to Costco and buying the big box of oatmeal only to go through it way too fast. Not to mention I wasn't in control over the ingredients nor the sugar. I apparently like to be in control of those things- as my husband pointed out to me this past week. :)

I stumbled across a recipe for making your own bulk instant oatmeal. Genius! I whipped some up thinking no big deal but the kids wanted nothing to do with it. They were set with their packets. I gave up- for a little while- but eventually decided to bring it back in and make adjustments so that they would like it. That worked. It has been a year or more and I think I have only bought one more box of the instant oatmeal and that was for my husband.

Instant Oatmeal- in bulk

1 1/2 cups of quick oats
1/3 cup unpacked brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg

To make it bulk times the recipe by 4 and store in a #10 can or similar container.

Mix all ingredients together. Scoop 1/3-1/2 cup in a bowl and add milk or water. Microwave on high for 1 min. 30 sec.

I loved this it was easy and my kids liked it too.

Well, I started to not be so fond of using brown sugar (even though I already only used half of what the recipe calls for) so I substituted it with sucanant. Then, you guessed it- I decided there was probably even a better option for a sweetener and I ran out of my quick oats so that brought on a whole new method.

I had read that quick oats were considered a processed food and all you needed to do to get a "quick oats cook time" was break up the rolled oats yourself. I found this to be true and easy. I would either take handfuls of the oats and break it up in my hand or put a bunch in a bowl and use my pastry blender to mash them up. I haven't ever seen a problem with them not being able to cook.

So we went from packaged oatmeal- to homemade bulk oatmeal- then onto just individual oatmeal bowls. Each of my kids like something different so I started to custom make their bowls- one likes peanut butter and I would sometimes add honey or agave- one likes cinnamon and she would be content with that but sometimes I add a sweetener too- and the other likes frozen blueberries and she could care less about what else is in it.

Once again this proved to be simple and easy and I knew everyone was going to be happy.

Well, now I am on a new path. I am very interested in the method of soaking and sprouting grains. I am curious to see if there is a change and benefit in the way our stomachs digest these grains once this process has taken place. On this little research and journey of mine I have found a recipe for Soaked Oatmeal Porridge. We had it this morning- and although the texture was different then what we are used to I think it is something that we will adjust to just fine .

Soaked Oatmeal Porridge

2 cups of rolled oats -I did break mine up a little bit but won't do it again the soaking takes care of that for you-
2 T. whole wheat flour -I would like to avoid this but understand the reasoning- follow the link to read why-
2-3 cups of hot water to cover
2 T of vinegar- you can also use anything acidic like whey, lemon juice, buttermilk, yogurt, or kefir
pinch of sea salt

You want to prepare this 24 hours in advanced- I only did mine about 12 hours in advanced- it still works but you don't get the maximum soaking and advantages.

Warm the water up on the stove. As you wait for it to warm up combine the oats and flour and mix. Once the water is just to warm pour it over the oat mixture to about 2 inches from the top. Add your vinegar or acidic ingredient stir and cover tightly. I would recommend using some type of glass container I love my batter bowl from Pampered Chef for this very thing.

Place in a warm place and let soak for 20-24 hours.

In the morning add 1-2 cups of water to a pan. Add the contents of your soaking oatmeal. Turn to medium heat till you reach a simmer and then lower the heat. Add a pinch of salt. Cook, stirring occasionally and then more frequently at the end until you reach your desired consistency. Season individually or in the one pot.

So that's our little oatmeal journey. I like the soaking method and think we will stick with it. It just makes too much sense to me of why you should soak grains. And who doesn't like to be a little prepared?

Sorry for lack of pictures- I just don't think oatmeal is very photogenic nor did I have time to stop and take a picture with four famished children waiting to eat breakfast. :)

My kids didn't say they were hungry till it was actually lunch time- this oatmeal is a keeper.

Coconut Flour Bread

2010-05-30T16:06:00.002-06:00

I guess it wasn't very nice to leave you all in suspense but hey I can only do so much in a day. We will start with the Coconut Flour Bread. I will plan on making the energy bars next but you may have to make due with some other posts in between before I can. Enjoy!

Coconut Flour Bread
(please follow the link as she gives more information about the bread and the benefits)

6 eggs (I only used 5 and may try 4 next time)
1/2 cup melted coconut oil
2 T. honey
1/2 tsp. sea salt
3/4 cup coconut flour

Mix all ingredients together and pour into a buttered loaf pan. (I used my regular bread pan but will try a mini one next time.) Bake at 350 degrees for 40 min. (It was done in less then 40 minutes for me-maybe about 25-30min.) Turn the loaf out and cool completely on rack before serving.

This bread is different- coconut flour is different. It is something to use if you have a gluten intolerance. Which I have found that our bodies just perform better with less gluten. So why not mix it up a bit and try to lessen our gluten intake.

My kids like it and it is actually better the next day same as the coconut flour orange cake. I plan on using it as a snack along with some fruit. Last night they had a slice of bread and an apple. Kept their bellies full for bedtime.

"I'm hungry"

2010-05-29T18:52:00.003-06:00

My goal for this summer is not to hear those two words constantly. I am going to do the best of my abilities to make sure those little bellies have healthy nutritious things put in them all day for meals and snacks. I also want to make sure that things are readily available for them to grab. I started this little process this afternoon. Making a few of our favorite-healthy treat/snacks. I wasn't able to make everything I wanted but it is a start and Monday is a new day.

Some things I made:
Coconut bread with coconut flour
No-bake chocolate crispies
Peanut butter balls
Smoothie (but that was gone by the end of dinner)

Other things I plan on:
Cut up celery with possible peanut butter
Mini cucumbers- I get these from Costco the girls think they are the funnest thing
Peanut butter and crackers with pickles
Chicken roll-ups
Rice cakes with peanut butter (I am a fan of peanut butter)
Homemade energy bars
Better for you trail mix
And lots of other fruits and vegetables washed and ready to grab

These are just a few. I am going to keep you in suspense for recipes and pictures. I have been busy and plan on staying busy as long as I don't get the, "I'm hungry, I'm starving, I didn't get enough to eat, Can I have something to eat, Feed me!!" Every 5 minutes for the rest of the summer.

Reporting back...

2010-05-26T18:42:00.000-06:00

I made the Spinach Artichoke Dip this time using fresh spinach -instead of frozen. I took about 10 oz. of fresh spinach, steamed it, then chopped it. I did remove some large stems -not sure if that made a difference. I have to say this is the best spinach artichoke dip I have made- and possibly had! No more frozen stuff for us and next time I think I may use the whole 2 lb. container of spinach from Costco- why not, right?

Oatmeal pancakes

2010-05-25T20:30:00.001-06:00

I don't consider myself a pancake lover but it seems that I keep coming across some good recipes for nice, healthy, and hearty pancakes. I have also found that with a little preparation it can be a rather quick breakfast that pleases everyone.

The thing with these pancakes is that they require you to be prepared. You have to soak the oatmeal in buttermilk overnight. Which is perfect for being prepared. If you decide you want pancakes the day of the blender pancakes are pretty easy too. Don't worry, though- I have a few other ones I am waiting to try too.

Oatmeal Pancakes- with my healthy twist

2 cups of dried old fashioned oats
2 cups of buttermilk- if you don't have buttermilk you can add 1 1/2 tsp. of vinegar to every 1/2 cup of milk. In my case I used Goats milk.
1/2 cup whole wheat/whole white wheat
2 eggs
2 T coconut oil
1/3 cup rice milk
2 T agave syrup
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

The night before combine the oats, buttermilk, and wheat flour in a large bowl. Stir well. Cover with plastic wrap and keep in the refrigerator overnight. I continue to get prepared the night before and pre-measure the other dry ingredients and cover in a little bowl. I get my griddle out and measuring cups ready for the milk and coconut oil. This makes it so easy to whip up in the a.m. before all the kiddies wake up.

In the morning add eggs, coconut oil, agave, baking powder, baking soda, salt and cinnamon. Mix until just combined.

Ad the milk till it is a good pancake consistency- I have always used the whole 1/3 cup. Cook on a griddle. Be sure not to smash them down. They are nice fluffy pancakes. We eat ours with maple syrup and a plate of fruit.

So yummy!! The leftovers (if you have any) make for a good snack too.

Original recipe here.

Grass-fed beef, butter, etc.

2010-05-25T20:20:00.001-06:00

I am excited about this giveaway at Nourishing Days. I am always up for learning about things that are good for you and to try them out is even better!

My latest project...

2010-05-25T07:43:00.001-06:00

is a sewing one! Yes, I said sewing. I am so excited about this little project of mine. I had a friend help with the actual machine sewing part but I did the rest. I found the idea here. We pretty much just followed her instructions and went with it. I am so happy with the end result and have plans for some other things too.

The Birthday Cake

2010-05-23T21:51:00.002-06:00

**Updated with resources

My little guy just turned one year old this week. I was going to make one of his favorites as his cake but his big sisters insisted that he have a real cake. So I went on a search for something healthy that wouldn't have any bad side affects for him the next day. I called my sister (whose son has a sensitivity to gluten and that is the kind of thing I was looking for) and after a few suggestions and discovering this blog I knew I had found what I was looking for.

Now I would love to share the recipe and my final product and rave about how good it was but unfortunately I screwed up pretty big and am not that pleased with my finished product- that's why it has taken me so long to even post about it.

I forgot to add an ingredient- thinking that my cake had only been in there for a few minutes I hurried and got it out to remix everything (it uses quite a few eggs so I was not willing to start over). Well, it wasn't till I was doing this that I realized the cake had been in there a little longer then I thought. Oh well, it was worth a try and actually didn't turn out too bad.

The original recipe is here. Hers looks amazing and I hope the next time I make it mine will look good too. Some changes I did make: for the mixture you pour over the cake I added a little agave and coconut milk. I knew I needed to make up for my mistake. It was a good choice.

Now the cake didn't go to waste-- all of it got eaten. The birthday boy loved it and his sisters liked it too- although, they preferred it without the frosting. Give it a try and let me know how it is when you don't mess up. Remember no matter how prepared you are you can still make a mistake-don't forget the measuring cup that is sitting next to you of coconut milk!!! I will attempt it again and hopefully have better to say about it.

**Resources:
Coconut oil (virgin unrefined)
Coconut flour
Coconut milk

You can find all three of these things in your local health food store. However, we have found that you will pay more for the coconut oil when you buy it in small quantities from the health food store. The others are worth buying in your local store for a quick get. I will be ordering that specific coconut flour as it has been highly recommended. Wal Mart and grocery stores may sale the coconut milk also you need to look in the asian/thai food isles.

Blog surfer

2010-05-20T13:18:00.000-06:00

I have never been much of a blog surfer. Until now-

I give myself 30 minutes a day- during nap time for the little ones and rest time for the older ones- for some "me time". Lately- during my "me time" I have come across some very interesting blogs. I have only found these blogs through family and friends. I usually only pursue looking further into a blog if I know I will be able to gain something from it. Whether it be to improve a talent, health, or family living. I look forward to reading more and implementing some new things for my family.

Nourishing Days
Where I have found a perfect recipe for a little boys 1st birthday cake ,want to learn more about this product, and am grateful that someone has been able to put some of my own feelings into such graceful words and wonderful actions.

The Idea Room
Where this makes me drool and this make me want to get some fabric in my house, and this looks and sounds like a dream come true.

I have a few more but they are a secret since they have already been put into action- you will have to wait.

Limit yourself to 30 minutes a day to do something for yourself that will help improve yourself. Me mindful, considerate, and crafty.

Going swimming?

2010-05-18T23:04:00.001-06:00

According to The Vinegar Book doctors are now recommending some vinegar treatments as a preventative care for swimmers ear.

"Simply dilute vinegar half and half with boiled water and use to rinse out the ears after each swim. For a more drying solution, mix vinegar half and half with alcohol. This helps to prevent both bacterial and fungus growth."

free dinner nights

2010-05-15T17:06:00.001-06:00

My husband works at a golf course and about 3 times a week he closes. Which, in the summer time, means he isn't home till about 8:30-9 p.m. I have considered these nights to be free dinner nights for the kids and me. My kids are easy to please and we have some standard and easy dinners for these free nights.

1. Nachos- my oldest could eat these every meal.
Spread tortilla chips, cheese, and black beans on a baking pan and cook at 350 for about 10 minutes. We add pico-de-gallo, avocado, sour cream, black olives, and sometimes cilantro- if we have it on hand.

2. Quinoa pasta with marinara and steamed broccoli- I don't know what it is about this pasta but my 5 year old can never get enough of it.
Cook pasta according to directions. Warm up marinara -I blend mine a bit before cooking because we have some with texture issues. This would also be a good time to add some pureed veggies.- Serve with a side of steamed broccoli or simple salad.

3. Quesadillas
Whole wheat tortillas and any kind of cheese. Warm up tortilla sprinkle on cheese. Fold over and cook till cheese is melted. Sides are the same as the Nachos

4. Eggs
Anyway you like them- they make a great fast dinner and eggs are just plain good for you. We try to eat them everyday.

5. Black beans and cottage cheese
Just that simple- messy, but easy and it is a favorite for my kids since they were all babies. You can add some cooked rice to- for more mess and nutrition. :) We usually will have a side of fruit with this.

I only thought I was done...

2010-05-14T22:28:00.003-06:00

As I finished up using the last of my baby food I realized how handy it is to have vegetables ready to feed to my little guy. I remember going through the same thoughts when my, now two year old, daughter began to eat more table foods. It seemed that her nutrition intake decreased because there just aren't that many fruits and vegetables that are that easy to grab and have ready for a baby. It usually takes some preparation and sometimes I just don't have the time. Bananas are good but my little guy can't eat them- avocados are a daily around here- and pears are a must.

However, it would be nice to have a stash of pureed fruits and vegetables again. Apples are always a good thing- it's applesauce, right- not really "baby food"? Pureed carrots and other vegetables could make a quick and nutritious addition to cottage cheese- marinara sauce- etc. I think I will be whipping the blender out, washing, peeling, dicing, steaming vegetables. For that little extra boost. I have even thought about freezing a few bowls of vegetables not pureed but steamed and diced.

Apples: Are abundant in pectin, a fiber found on the apple peel and just below. Which is known for its cholesterol-lowering affects.

Baby must be at least 7 months old for pureed apples. 8 months old for peeled raw grated apples. At least three years for unpeeled.

Apples keep longer if they don't touch each other. I have started to keep mine in the plastic containers they come in from Costco so they will stay separate. I have noticed a difference and have dealt with the extra space it takes up.

Freeze unsweetened applesauce for up to 2 months.

What I do for my "applesauce":
Cut the apple to get the seeds out, cut up according to how powerful your blender is, and then just blend to reach desired consistency. You will probably need to add some water.

Carrots: Are loaded with beta carotene, a form of Vitamin A. Your baby should be having a Vitamin A veggie everyday. However you eat them is going to benefit you- raw, cooked, or juiced.

Baby must be at least 7 months for cooked carrots. 10 months for finely grated carrots.

Carrots need cold temperature and humidity. Store in the refrigerator in a bag that has holes in it. Fresh carrots will keep in the refrigerator for up to 2 weeks. Younger carrots don't need to be peeled- as that is where a lot of their nutrition is. Bigger carrots are better peeled.

Freeze pureed carrots for up to two months.

Best way to do carrots:
Steam 10-15 minutes. --Using a steamer is better then putting in a pot with water. It holds the nutrients in instead of washing them out. You can just use the cooking water when blending the carrots to try to restore some of the nutrients.-- Dice and blend to appropriate consistency.

I have a blend-tec and will sometimes throw in an apple and a few raw carrots. Either keeping as an "applesauce" or turning into a juice to add to other solid things.

I think I will be referring to my Deceptively Delicious book again. Not to sneak but to add.

Lemon Bars

2010-05-11T14:39:00.002-06:00

I have spent the past few days working hard as a mom and being pampered as a mom. I am completely refreshed and ready for a new week.

This past weekend we had a yard sale. My girls have been wanting to have a lemonade stand for a long time. I decided a yard sale would be a great time since it would be attracting so many people down our street. But instead of Lemonade I suggested Lemon bars. Lets be a little different- and really, who could resist? Well, not many people.

Lemon Bars

Crust:
1 1/2 cups of all-purpose flour
2/3 cup of confectioners' sugar
3/4 cup butter, softened

Filling:
3 eggs
1 1/2 cups of white sugar
3 T. all-purpose flour
1/4 cup lemon juice

confectioners' sugar to decorate

Preheat oven to 375
Butter a 9x13in. baking pan

Combine the ingredients for the crust and press down into the buttered baking pan. It will be crumbly so work with it a little bit in the pan to reach the thickness and texture you want. I barely go up the sides but do as you please. Bake for 20 minutes in preheated oven. Sometimes I prefer a softer crust and will check on it until it just begins to brown and remove.

While the crust bakes combine the ingredients for the filling and mix until frothy. Pour this mixture over the hot crust, once it is done.

Return to the preheated oven for an additional 20-25 minutes or until lightly golden brown. Cool on a wire and decorate with sifted confectioners' sugar.

My love for lemon bars comes from gatherings at my grandmother's. She always had events catered and these were on the top of the list. Mine are a thinner version but if you like it thick just double the filling. My five year old helped me make these and we put in a bit more of lemon juice until she thought it was "lemony enough."

Ranch Dressing

2010-05-06T13:19:00.008-06:00

This is another Green Smoothie Girl favorite of mine. This is considered a treat around here. We usually eat our veggies raw but for those days that my kids need an extra bit of motivation and I say, "I made Ranch"- their eyes light up! To be able to make my own dressing benefits me in knowing what is in it and controlling the flavor.

Ranch Dressing

1 cup Buttermilk
1 cup Sour Cream
1 T. dried parsley
1 tsp. sea salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder

Blend briefly until just mixed. Pour into a jar and refrigerate. As it sits in the refrigerator the spices settle in better and it has a better taste.

The briefly part is key here- in times past I didn't notice that instruction and have just turned my blender on. It would turn out pretty runny- it still worked- but the brief blend works so much better.

This was delicious on our Taco Salad that we used our leftover taco meat for.

Baby Food

2010-05-04T15:56:00.001-06:00

I think I have blended and frozen my last batch of baby food. My little man is growing up and loves his food. If he can feed himself he is happier. For those of you who are just getting started here are some of the guidelines I have followed with feeding my babies.

-The book that I use may have more foods listed but these are the things I felt comfortable with and used-

First foods:
ripe avocado
ripe banana
sweet potatoes (This one did not go over well with the little guys tummy and still doesn't.)
commercial iron fortified single grains cereals: rice, barley, millet or oatmeal
mild fruits cooked and strained: apricots, nectarines, peaches, pears, plums, prunes

6 months
homemade grain cereals: brown rice, millet, rolled oats
winter squash
raw mild fruits: papaya, mango, pears

7 months
asparagus
carrots
green beans
peas
summer squash
peaches

8 months
apricot
apple
cantaloupe
honeydew melon
kiwi
plums
watermelon
broccoli

Make sure when you introduce a new food to baby that you only introduce one new food at a time and wait 4 days to introduce another new food. This should give time for any allergy signs to show. Also, feeding baby one food too often can create a sensitivity for that food.

Oh the joys of feeding baby!

Taco seasoning for anyone

2010-05-02T19:21:00.000-06:00

My oldest daughter loves tacos- as she does most foods- but they definitely rank on the top of the list with chicken and fries and salmon. However, my five year old has geographic tongue which seems to make her tongue a little more sensitive so she would never eat them.

A few years ago we used to be avid watchers of 30 minute meals with Rachael Ray. She made a meal called tacozagna and while making it she made a comment about when you do your own seasonings verses a prepackage mix you are in control of the taste and heat. I don't know why but that had never dawned on me before. I ended up making that meal and my little sensitive one loved it. Ever since then I have adapted that seasoning mix as our own taco seasoning. I adjust the heat to make it just right for her and, in my opinion, it tastes so much better then the packaged stuff.

Taco Seasoning

2 lb. ground beef
3 garlic cloves
2 T. Chili powder
1 1/2 tsp. ground cumin
2 1/2 tsp. coriander
salt and freshly ground black pepper to taste
appx. 1 cup chicken broth

Heat a large high sided skillet over medium-high heat with oil. Add the meat and brown- drain if desired. Add minced or grated garlic then season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more. Stir in desired chicken stock. Cover and simmer till ready to eat.

We are going to have our leftovers in a taco salad tomorrow mixed with black beans.

Brownies

2010-05-01T19:49:00.001-06:00

I love brownies! Seriously-- love them. A hot brownie with vanilla ice cream- oh so yummy. I, unfortunately, can eat a whole pan if it is left out. I have to admit it is one of the things that I think just tastes better coming from a box. Lately I have been on the search for a great-homemade-brownie recipe. I think I have come across some that work for different kind of brownie lovers.

First: is my favorite- fudgey and rich. I found this recipe at foodnetwork.com- I can't seem to find the actual link.

Rich and Fudgey Brownie -- no picture it was gone that fast!

1/2 cup of butter
2 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs
1/2 tsp. vanilla extract
1/3 cup all-purpose flour
1/8 tsp. salt

Preheat oven to 350

Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs, and vanilla. Mix well. Stir in the flour and salt. Spread the mixture into a buttered 8 in. square pan. Bake until set- the original recipe says 40 minutes but mine only took 20. Cool before cutting.

Second: is the same recipe as the first but if you like a milky chocolate taste use semi-sweet baking chocolate instead of the unsweetened. That's all I had the first time I made them and they turned out good just not as rich as I like.

Third: is a recipe I found from Pioneer Women. I have to say I haven't really looked at this site except from following links from one of my favorite foody bloggers and searching for a brownie recipe. These brownies came out with a great texture. Not cakey not fudgey just in the middle. My husband preferred these and that's why I am including it.

Fudge Brownies

12 T. cocoa powder
1 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
1 cup all purpose flour

Preheat oven to 350

In large pot melt cocoa powder and butter stirring constantly. Stir in sugar. Remove from heat and mix in eggs and vanilla. Stir in flour. Spread in greased 9x13 pan. Bake for 35 minutes (do not overbake).

I have come to the conclusion that if you like cakier- us cocoa powder- for fudgey use the baking chocolate. Over the stove melting works best- trust me I tried a recipe before that totally bombed- yuck!

Next I will try substituting the flour with whole white wheat flour-- I don't want to give up the sugar part yet.

"fried" rice

2010-04-27T15:16:00.001-06:00

In our efforts to a healthier eating I have tried recreating out to eat dishes to help the size of our wallet and our waist line. I put the fried in quotations because when I was making it my husband informed me that it really wasn't fried rice because it wasn't sizzling enough. I made sure to just keep cooking it till some pieces got a little crunchy and that seemed to satisfy everyone.

"fried" rice

2 tsp. butter
3 eggs
3 cups cooked short grain brown rice
1 package of frozen mixed vegetables
splash of Braggs Liquid Aminos or soy sauce

Use one teaspoon of the butter to cook your eggs. Crack them in a hot pan with the melted butter and let cook on one side before they turn brown. Flip them over so they can cook all the way through- you don't want a runny egg just a fried egg. You can even us a fork and puncture the yolk a little bit when you first put it in or scramble the egg all together (which is what we did this time because one kids just ate eggs).

Set eggs aside and cut them while you add the other teaspoon of butter along with the vegetables. Let soften up a bit then add the cooked rice, cut up eggs, and splash of Braggs Liquid Aminos or soy sauce. Cook or "fry" till ready to serve.

You have an endless choice of vegetables with this. Maybe onions, mushrooms, whatever your family likes. Frozen was convenient for me this time but I would love to add some other variety. It actually served as a great lunch for my 11 month old the next day.

Blender Pancakes

2010-04-26T09:42:00.003-06:00

This was actually a first for me and quite convenient if you don't have any ground flour on hand. My kids loved it and had it for breakfast and brunch before church. We topped ours with a little butter and pure maple syrup with some sliced strawberries on the side.

Whole Wheat Blender Pancakes

1 1/4 cups water, skim milk or buttermilk (the liquid can really just depend on what you have and like)
1 cup whole wheat kernels
1 egg
1 T butter or coconut oil
1 T honey
1/4 tsp. salt
1 T baking powder

In blender mix liquid of choice and wheat kernels on high for 3 minutes. Add egg, butter, honey, and salt. Blend for 20 seconds. Add baking powder and pulse three times just enough to mix. Mixture should foam up and get very light- if it is heavy add some more liquid. Cook immediately on a hot nonstick griddle.

Battle of the Popcorn

2010-04-24T20:40:00.003-06:00

Awhile ago my husband was on a popcorn kick and bought three different kinds. I was persistent that my homemade-healthier popcorn was better then the bagged microwave stuff. We decided to make a night of the little disagreement and invite some friends (who are major popcorn lovers) over for a little tasting. Can you guess which bowl of popcorn was the winner? Would I really be blogging about it if my homemade popcorn didn't win? :)

Faux Kettle Popcorn by- GreenSmoothieGirl

1/3 cup coconut oil (in liquid form)
1/3 cup agave
1 tsp salt

Mix in blender and pour over air popped corn and toss

*This time I only added a half of the salt in the blender and then very carefully sprinkled the rest on while tossing until the desired saltiness. It seems to me that it gets saltier the longer it sits.

The way I pop my popcorn:

2/3 cup of popcorn kernels in a paper lunch bag. Fold the top over, loosely. I usually set the time for 2 minutes and just listen and wait till it slows down.

I usually stop my popcorn to early to prevent from ruining it but it leaves lots of kernels. I found that once I empty the popped stuff out I can put it back in the microwave and finish off the rest of the kernels- no wasting.

Beans

2010-04-23T13:39:00.001-06:00

Preferably black beans at our house, and we eat a lot of them. Awhile ago I decided to do away with buying cans of beans. It started becoming ridiculous at how fast we would go through them and I would be right back at the store stocking up again. I also heard many "reports" on how much cheaper it is to make your own beans. I trusted those reports and bought a 25 pound bag of black beans.

I had a method of cooking the beans but it seemed to start failing the more I used it. I finally took a break from making them and we bought a few cans here and there but our bean intake went down. It dawned on me recently that my little guy hasn't had any beans and I didn't want to miss the window of getting him to like them. What would I do if one of my kids wouldn't eat beans?

I consulted with a friend and she said her method has always worked for her and she didn't soak them (which for some reason that was a big pain for me). I think what I was doing wrong before was trying to cook too many beans at a time.

2 cups of black beans- sorted through picking out rocks and the cracked ones
8 cups of water (appx.)- I just fill my crockpot

Rinse beans thoroughly, place in a crockpot, and cook high 3-4 hours or low 5-6 hours.

I started mine on high for 6 hours and at hour four started to checking them it was pretty close to the 6 hours mark when they seemed done enough for me. One time I let them be on the warm setting for a little too long and they started to be mushy and fall apart. That isn't an issue for me (it actually worked better for my little one) but you may want to start checking your beans as I did to make sure they are where you want them to be.

-Remember don't add the salt till they are done cooking.

-You can add some things to season during the cooking like chopped onion, minced fresh garlic, or other herbs and spices.Other things to not add until the beans are done cooking are acidic and calcium foods. Both of these react negatively with the beans and causes for them to toughen and take much longer to cook.

-After I make them we eat them that night and then I store the rest in ziploc bags in the freezer for up to four months.

You can also puree them and freeze them in ice cube trays to feed to your baby (starting at 9 months). My little guy is old enough that he can eat beans whole- the mushier the better and I think he likes them.

Keep in mind beans do tend to cause gas so start your baby off with small portions to get their bellies used to them. You want a smile like this to last.

Have you found another full proof method to make other kinds of beans?

Another treat- this time on the healthier side

2010-04-22T21:28:00.001-06:00

We have been munching and sharing these for the past two days. I just can't get over how good they are and at the same time a much better choice for a treat.

Chocolate Crispies -by Green Smoothie Girl -and tweaked by me

1 cup natural peanut butter
1/2 cup agave
1/4 cup ground flaxseed
1/4 cup cocao powder (raw for a greater health benefit or the unsweetened is fine)
1/4 cup coconut oil
1 T. vanilla
1/4 tsp. sea salt
5 cups crisped brown rice or until reached your desired consistency (can find at a health food store)

Cream together all wet ingredients in a large bowl, by hand. Add flaxseed, cocoa, salt and mix well. Add crisped rice and stir until evenly mixed. Form into balls or press in a 9x13 pan. Refrigerate until ready to serve.

If you haven't gotten the coconut oil or agave yet- do! Go buy a small thing of it to give it a try or if you are ready to make the plunge I can tell you where you can get it in larger quantities

Texas Sheet Cake

2010-04-21T22:58:00.001-06:00

I have never heard of a Texas sheet cake before- is that weird? I am not even sure why it is called that except for maybe the fact you make it in a large cake pan. I got this recipe from one of my favorite food blogs. I don't follow too many consistently but Your Homebased Mom is one that I check daily.

She gave a challenge to compare her recipe with another food blogs recipe. I had planned on doing this until I had another chocolate recipe fail earlier in the week and I needed a for sure thing so I just went with hers and was not disappointed.

This was a yummy moist cake and makes enough for a big crowd- or to pass out to neighbors.

Texas Sheet Cake by: Leigh Anne at Your Homebased Mom

Mix together in a bowl and set aside:

2 C flour

2 C sugar

1 tsp salt

Mix together in your mixer:

2 cubes/sticks butter

1/4 C cocoa

2 eggs

1/2 C buttermilk

1 C hot water

1 tsp baking soda

1 tsp vanilla

1 Tbsp vinegar

Mix together. Add dry ingredients and mix well. Pour into a greased 15×10x1 pan. Bake at 350 for 25 minutes

Frosting:

1 cube/stick butter, softened

6 Tbsp milk

1/4 C cocoa

3 3/4 C powdered sugar

1 tsp vanilla

Mix butter, milk and cocoa together. Add powdered sugar and vanilla. Beat well and spread on hot cake as it comes from oven.

tortillas- how you want them

2010-04-20T13:44:00.001-06:00

I have to say I truly get giddy when I learn how to make something from scratch.

Years ago we were visiting my sister-in-law and she led me on to a marvelous thing- homemade tortillas!! Seriously what could be better?

It all starts with a tortilla press. However, my mother-in-law said she was going to try it and just roll it out- now that's really homemade!! My tortilla press is electric which helps keep the tortillas a little longer. I think it is well worth it.

The original recipe calls for:
8 cups of flour
1 cup of shortening
2-3 T. of salt
3 cups of water

I have switched the recipe up now using-
whole wheat flour and white wheat flour
olive oil and sometimes organic butter

Take the flour, fat, and salt and blend with a pastry blender. You can even use a fork for this. Get it to a crumbly consistency kind of like when you make a pie crust.

Add the water (I tend to use warm) and knead by hand or with a kneading hook on a mixer.

Make small balls of dough. If the dough seems to get sticky take a break and let your hands cool down then go back to it. Once you have the balls formed get to pressing or rolling out.

I stack my tortillas in fives, line them with wax paper, and store in a Tupperware container in the refrigerator. It seems the "healthier" I make them the harder it is to pull them apart after they have been cold for awhile. Sometimes I put a little stack of five in the microwave for 8 seconds to help them loosen a bit.

Before you eat warm up both sides on a dry non-stick pan- a griddle is great for big quantities.

A fresh tortilla is the best thing- I can't even imagine going back to store bought.

My next experiment is making a veggie tortilla- I have some ideas just need to put it into action.

Solution to dust...or just a big help

2010-04-19T22:10:00.002-06:00

As I was dusting the other day I was shocked that my shelves (that are up high) had little to no dust on them. I knew it had been awhile since I had dusted -- our glass t.v. stand was in desperate need of a good dusting. It dawned on me that the last time I dusted my shelves I used a little dusting solution. If it can help me have to dust less in this desert air then I am a firm believer.

1 Tablespoon White Distilled Vinegar

1 Tablespoon Extra Virgin Olive Oil

Mix it up and use a cleaning cloth to wipe down wood furniture. As with all cleaning solutions test first.

building up immune systems around here

2010-04-18T20:22:00.001-06:00

I kind of think the little stomach bug was a fluke thing. We did just switch the little fella from his carrier car seat to a big car seat. Meaning- he now sits in a shopping cart which also means he sucks on the shopping cart- yuck! That's a good way to catch something.

Just in case I am building up the immune systems around here and we had one of our favorite vitamins- fresh fruit and vegs in a smoothie. This time color change...

Purple Smoothie

2 cups water
lots of spinach
mixed berries
1/4 of a lemon peel and all (this will have a strong taste)
1 banana
appx. 1 cup of frozen strawberries

The amounts aren't exact. Our smoothies taste different every time. Adjust to your blender size and taste buds. Make sure to get the first four ingredients blended real well- I have a whole juice button that I use. The whole point is to get a good dose of vitamins in you!

It was a hit can you tell?