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.

Roasted Chicken and Vegetables

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.

Reporting Back

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.

Our Oatmeal Journey

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

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"

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...

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

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.

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.

Ranch Dressing

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.

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.

Blender Pancakes

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

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

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

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

tortillas- how you want them

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.

building up immune systems around here

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?

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.