Healthier- Reeses Peanut Butter Cups

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.

Chicken Roll-ups

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.

"I'm hungry"

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.

The Birthday Cake

**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.

free dinner nights

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...

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.

Baby Food

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

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.

"fried" rice

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.

Beans

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?

And that's life...

I had planned on posting something else today but life happened.  My (almost) 11 month old baby boy got his first stomach bug- changing all the plans around for the day.  When he wasn't sleeping I was holding him- he was so pathetic and miserable it was sad.  As soon as everyone was in bed for the night I got busy making sure things were ready for any other unexpected things.  Now I am exhausted and ready for bed.

Despite all this I still have a little tip for the day.  I put drops of peppermint essential oil in a little bit of water and gave him a little through out the day.  Peppermint soothes the stomach and it seemed to do the trick for my little man.

bucking up to raise little mom's

A few months ago a friend of mine shared how she was letting her four children help plan out meals and follow through with helping to prepare the meal they picked.  My thoughts were, "That is so neat for her, but there is no way I could do that."

As time went on I started thinking about how much my two oldest girls would like that.  I remember when I was little and I used to sit and do my homework in the kitchen while watching my mom cook. That is where, I believe, my love for cooking and being a mom started.  I would really hate to deny my daughters of that same opportunity.

So I softened up a little bit and figured that losing control over my kitchen for two nights a week was worth the teaching experience and bonding time. We haven't been structured enough to do it each week but when we do it is very rewarding.

The first few meals have been their favorite foods.  Salad is on the top three choices for my oldest daughter.  Here is her salad creation for one of her dinners-

tomatoes, carrots, celery, apples, cheese, black olives, cilantro, dry roasted cashews, and deviled eggs

Avocado Dressing by- GreenSmoothieGirl

2 avocados
1 C fresh lemon juice
2 T extra virgin olive oil
2 cloves of garlic
2 T of Bragg Liquid Amino Acids
1/2 tsp. ground pepper
1/2 tsp. salt
2-4 T of water to reach desired consistency

Blend all ingredients in a high powered blender until smooth.

I think the next time I make this I am  going to go maybe half on the lemon juice, a smidge less on the oil and Amino Acids.  I liked it but it was a little bit bitter, tangy, tart taste or something for the little ones.

Super Porridge

This is what the book is all about.  Making your own rice cereal for your baby.  It is super easy and has great health benefits using unrefined whole grains.

Suggested age to introduce: 6 months

Finely blend brown rice.  You want this super fine just let your blender break it down to powder form.  You can go ahead and blend as much rice as you want and store the blended stuff in your refrigerator/freezer in a tightly closed glass jar for up to a month.

Bring one cup of water to a boil on the stove top.  When it starts to boil turn the heat down to low and gradually sprinkle 1/4 cup of ground brown rice while whisking.  Cover the pot and keep it on low for about 10 minutes.  Stir frequently to prevent sticking or burning.

See it's that easy.  Depending on your babies age will make a difference in a few things- the consistency- and how much they eat.  Adjust to meet your needs.  You can store extra cooked cereal in the refrigerator for 2-3 days or in the freezer for 2-4 weeks.  Make it easier on yourself and store in individual servings.

Other whole grain homemade cereals you can make are: millet,barley,oatmeal, quinoa, etc. and mixed with an equally blended bean provides a super protein.

First foods

I will start at the beginning with the baby food- it will be hard to hold back since it can be so easy- and mostly rewarding.

Starting solids- when baby is ready.  Meaning- showing interest when you eat, can sit up, etc. I rushed my first two into solids but got smart with the last two and held off as long as possible (or in my case the Dr. said they need solids- eh!).  Between 4-6 months is the recommended ages but I have known people to do earlier and much later- and I will leave it at that.

The first baby food I give my babies- besides the organic commercial rice cereal (for the iron)- is avocado! Yum!  Avocado is a great first food.  It offers a nice healthy fat creating an amazing brain food, easy to digest, and high in calories. 

--Make sure you wash your avocado before cutting into- you don't want to cut any pesky germs right into this wonderful creation you are providing for your baby.  --Scoop out the "meat" and toss it in the blender with water to provide the appropriate consistency for your tiny little one- or older infant.  --Blend blend blend once again reaching the appropriate consistency.  

If you make a lot take advantage of your trusty ice cubes and pour it in there.  Once it freezes toss it in a freezer bag and wahlah you have yourself individual servings that you can heat up when needed.

Another first food recommendation is bananas but I wait awhile on those.  My reasons: too sweet and constipating.

Feeding your baby

Super Baby Food by Ruth Yaron is what I like to refer to as my baby food bible.  My sister suggested this book to me when I had my first child.  I liked it then but it has taken me three more kids to actually get deep into the book and do all that it has to offer.  It gives great guidelines on the appropriate age to give foods, when to buy, how to prepare, how long it is good for once frozen and so much more.  I know that in the past 6 years I haven't even read the whole thing but what I have read has helped me tons.

When I would give my baby new foods my older girls would ask, "Mom, does your book say it is okay to give him that?"  That just shows how much I rely on this book as I start solids with my babies.

I have done both- all jarred- some jarred some homemade- and all homemade.  Even though it may seem a little time consuming I prefer all homemade.  You have a greater selection of choices and you are in complete control of what you feed your baby.

My baby is moving on to table foods now but I have enjoyed making his baby food so much that I am excited to share my tips and ideas with others.  

Peanut Butter Balls

Peanut Butter Balls

1 3/4 cups of oat flour
1/4 tsp salt1/4 cup of honey
2/3 cup of Natural Peanut Butter
1/4 cup of water

Mix well.  Form into bite sized balls and store in the refrigerator.