Crock Pot Indian Spiced Lentils

May 9, 2012 Arielle

This Sunday is Mother's Day.

From the very beginning of my husband and I getting married, I always told him that even if we didn't have children at that time, he would still celebrate me on that day.

I would often joke with him and say, "Silly husband, I'm basically a mother to you. I cook, clean, scrub, feed, drive, and clean your dirty toilets..."

Ironically enough his birthday falls near or on Mother's day ever year, which means we usually share the holiday...

And I somehow still end up cleaning those dirty toilets. :)

All joking aside, each year Mother's day has been very special to me. I'm surrounded by beautiful woman in my life who have been amazing mother figures to me, this including my own mama. Then after having Baby Boo, the day only became more special because I have been so blessed to be a mother to someone (soon to be 2 someones) so amazing. Motherhood and mother-figures are such a powerful and beautiful thing, that I am truly honored to celebrate it this weekend for the many motherly woman out there!

Usually when it comes to special occasions, the first food I request is chocolate of some sort. Heavy, rich, and filling is all that I ask for, a long with a big glass of coconut milk and some trash Tv. Hot right?

This year, I told my husband I still want the chocolate but I also want something else. (Yea that's me, always have to have more and more! :) )

Since trying Indian food for the first time last year, my husband and I have gone out to Indian restaurants every opportunity we get. I load up on naan like no other, and my husband sweats curry from his shiny forehead. We are addicted.

For a while now I have been wanting to make it at home, and I finally did just that. I've made this dish numerous times, with different add ins and beans, and each time I cry with joy and wipe my tears with naan bread.

It's heavenly, and the ultimate comfort food.

Woah Mama!

Indian Spiced Lentils

*This dish is a kind of similar to a traditional Indian dish called Chana Masala, which is made from chickpeas. The first time I made this, I used chickpeas and didn't add anything else. Since then, I have switched it up to lentils (because it was what I had on hand), and threw in a few other veggies that were in my kitchen. Everything pairs beautiful! It's the perfect dish that makes you feel happy inside! :) On top of everything else, I made it in a crock pot! Easy!

*Inspiration: Smitten Kitchen

Ingredients:

2 1/2 c. cooked lentils

1 sweet potato peeled and finely diced

1 yellow bell pepper finely diced

1 medium onion finely diced

3-4 cloves garlic finely diced

1 15 oz. can tomato sauce

1/2 tsp. ground ginger

2 tsp. ground cumin

1/4 tsp. cayanne (can add more for additional heat)

1 tsp. ground tumeric

2 tsp. paprika

1 TB. ground coriander

1 tsp. garam masala

2/3 c. vegetable broth (organic)

Juice of 1 lemon

Salt and pepper to taste

Directions:

1. Gather all your ingredients, including chopped veggies. I used a food processor for my onion, bell pepper, and garlic to speed it up. (It also finely dices them the way I like!)

2. Throw everything into a crock pot, and set on high for 3 hours, or until sweet potatoes are soft and cooked. This can also be done over the stove, just cook the garlic and onions with some oil over heat for a little bit until brown. Then add the rest of the ingredients and cook over stove top for at least 30 min, or until potatoes are soft.

3. Serve with brown rice and naan bread.

I made homemade Whole Wheat Naan Bread, and I loved it!! I got the recipe from Jessica @ How Sweet it is! I used whole wheat pastry flour, coconut milk, and greek yogurt. You could definitely use a non dairy soy plain yogurt too! I topped with coconut oil, rosemary, and mashed garlic.

Indian food and naan just may be the perfect present for myself or any mother out there this weekend!

Throw in a day without toilet bowl cleaning, and sweet golly gee willakers...

Now THAT'S more like it!

Happy Mother's Day!!

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Healthy Eating According to a One Year Old: VIDEO

May 8, 2012 Arielle

I have many nicknames for those in my family.

And by family, I mean Boo, Baby, and Hubby.

I have a feeling other family members reading this were thinking, "Great...what's MY nickname!"

No need to worry fam bam. The only other person outside of my immediate family that has a nickname is my grandma.

It starts with L and ends with OCA.

Jk jk jk.

Oye.

Baby Boo is the one with the most names. I feel like everyday I come up with a new nickname for her because her personality is blossoming.

By blossoming I mean booming..

Right now I call her Sassy Pants and Spicy Mimosa. I'm not sure what Mimosa has to do with Baby Boo, but I think it's because I feel I need one after an afternoon of pure Diva-ness from her.

The biggest thing right now are her conversations...and her demands.

Before she would just say one word and point to what she wanted. Now I hear a whole song about it, a screaming demand, and then a grand finale of fireworks. She's a walking broadway show.

But I wouldn't have my life any other way, and I love her more than life itself.

Plus between the two of us, my husband is a season ticket holder to some sort of dramatic extravaganza each and every day...Add one more little girly chickpea to that mix, and I'm pretty sure he is going to hate the theater sooner than later.

Now, without further ado, I would like to introduce Princess #1 in her very first interview all about healthy eating.

Be warned...She's quite the Spicy Mimosa.

See...I told you.

Hint of Lime Kale Chips

May 7, 2012 Arielle

This weekend my husband took a quick celebratory vacation to Vegas for his birthday.

Vegas wouldn't necessarily be my choice for a 'vacation' because for one I don't drink, I don't gamble, I get sick at the smell of cigar smoke, and a 7 month pregnant woman in a nightclub just...doesn't go. Not to mention, there are boobies everywhere...Like, old and young ladies boobs are hanging out all over the place.

It makes my itty bitties feel...insignificant. :)

My husband however has been begging me to take him to Vegas, so I knew this would be a perfect treat for his bday. (I did put my foot down on the hooters hotel though, no matter how good he says their 'wings' are...)

For Hubby's Birthday dinner we dined at Bobby Flay's restaurant, Mesa Grill. We got our selves ready, I put on makeup and Hubby brushed his teeth, and we went out for a night on the town.

Mesa Grill was...AMAZING.

I went in 7 months pregnant, and came out looking 12 months along.

We started with a Mexi Goat Cheese fondue dip, which I basically wanted to bath in.

Then we ordered tamales, roasted chicken, a side of freakin-a-mazing corn, and ended it with churros that you could dip in chocolate and dulce de leche.

I'm almost positive nothing was healthy.

The rest of the time was spent sunbathing, eating some more, and watching my husband pretend he knows how to play blackjack..

If you can't read the dollar amount in the corner of the screen it says $0.00.

Over all I had an incredible great trip, and it was much needed. Having a husband work so much only makes me miss him more, so it was nice to catch up and spend one on one time with each other.

Since being home, I haven't let go of Baby Boo because I missed her so much... Even though she keeps calling me grandma and asking me for ice cream...

[Mom if you are reading this, I am being completely serious. I have a feeling she called you mama and you liked it...:) ]

But instead of ice cream, I quickly whipped up a batch of kale greens just to get something good into all our systems, because truth be told, this weekend I ate quite a bit of food , and I have a feeling Boo did too.

And I'm pretty sure her food rhymed with rice ream...

Hint of Lime Kale Chips

*Kale is a scary yet amazing green. If your kids or even yourself are unfamiliar or un-easy trying kale, these chips are the perfect trial run! They are a SUPER quick and easy prep snack that your kids can help you make. Once done, they are a crispy and delightful snack that may take place of those potato chips your always craving!*

**Side Note: Kale is a great source of Vitamins A, C, and K!

Ingredients:

1 large bunch Kale

1 medium lime-juice and zest

1 TB. olive oil or melted coconut oil

sprinkle of sea salt

Directions:

1. Pre-heat oven 350. Remove the leaves of kale from the stems. Rinse leaves under cool water, then completely dry leaves. I use a salad spinner to dry my greens because it's fast and easy. Otherwise you can pat the leaves dry and let them sit until they aren't wet any more. Be gentle with the leaves.

2. Once the leaves are dry, place them in a bowl and add ingredients. Massage the ingredients into the kale leaves, almost like your kneading dough. Make sure every leaf is coated.

3. Place leaves on a baking sheet covered with parchment paper or baking sheet. Spread the leaves out so they aren't all clumped together, and place cookie sheet in oven. Bake kale for 10-20 minutes, until the chips are crispy all the way through. The leaves will shrink a little. Some leaves you might have to toss once so they bake all the way through.

4. Once they are done, pull out of the oven and try to control your self from not eating the whole tray.

I should probably warn you that doubling the batch is a necessity...Because one batch isn't enough for a hungry family starving for goodness.

But since I'm grandma now I am all about respecting your elders, which means I get first dibs.

Now excuse my while I put on my granny panties and have me a kale partay!

Homemade Whole Wheat Garlic and Herb Soft Pretzels

April 30, 2012 Arielle

The mall is a dangerous place for a woman such as myself.

Between the Nordstroms' shoe department, H&M, and Baby Gap, I can't help but find myself in deep doo doo a few hours later.

And even deeper doo doo when I try and explain to the Hubby why Baby Boo's pants cost more than a date night dinner for two.

"If you really must know these actually were on sale, so you should be congratulating me for finding SUCH a good deal!"

Yea...NEVER works.

On top of taking away any chance of Baby Boo's college being paid for, my pregnancy senses seem to go hay wire each time I set foot into the mall.

I swear my butt gets bigger just walking by Cinnabon.

I've never so badly wanted to take a bath in Hot Dog on a Sticks Lemonade than I do when I go to the mall.

And hot dang all mighty the smell of those soft buttery salty pretzels seriously makes me salivate to the point where Baby Boo is having to wipe my face with her burp cloth.

Those pretzels have been on my mind for some time, and since I love carbs so much I practically have to walk a different path in the mall just so I don't break down and buy 15 pretzels and eat them in a corner like a hungry beast.

So what do I go and do...

I make them at home instead with good ingredients...

Then continue to eat them in the corner, while growling at anyone who comes near me to have a bite.

It's not my most attractive quality...I blame it on the hormones.

Whole Wheat Garlic and Herb Soft Pretzels

Adapted from: Here

Ingredients:

2 TB. brown sugar

1 1/2 c. luke warm water

1 pkg. yeast

6 TB. melted coconut oil-make sure it's luke warm and not hot

1 1/2 c.-2 c. Whole Wheat Pastry Flour

1 1/2 c. -2 c. White Whole Wheat Flour (Spelt is a great alternative, but I was out of town and this is all I had on hand.)

1 1/2-2 TB. finely chopped parlsey

1 1/2 -2 TB. finely chopped thyme

1 1/2 -2 TB. finely chopped rosemary

1 tsp. crushed garlic

1 1/2 TB. salt

3 quarts water

2/3 c. baking soda

1 egg mixed with 1 TB. cold water

sea salt

2 TB. melted coconut oil mixed with 1/4 tsp. crushed garlic

Directions:

1. In a mixer fit with a dough hook add sugar, water, yeast, and melted coconut oil. Stir just enough until combined, then let sit about 5 minutes until yeast gets foamy.

2. While the yeast is setting, chop up herbs. Once the yeast is set, sprinkle salt, flour, herbs, and garlic over yeast mixture. Start with 1 1/2 c. of each flour. With the dough hook, stir until dough begins to pull away from the side of the bowl. If its too wet, add more flour by the TB's. Wheat dough is a lot tougher, so you don't want it to be too dry.

3. Remove dough from bowl and kneed dough into a ball. Grease a bowl with melted coconut oil and place dough ball in side, turning around so the dough is coated with the oil too. Cover bowl and let sit in a warm place for at least an hour so the dough rises to double in size.

4. Once the dough rises, and take it out of the bowl and divide it into 8 parts. Bring the 3 quarts of water into a boil while prepping the pretzels.

5. Roll out dough balls into a long rope.

6. Once you have a long rope, form into a pretzel.

7. When the pretzels are all ready, place 4 on each baking sheet at set aside and pre-heat oven to 425 degrees.

8. Slowly add the baking soda to the pot of boiling water.

9. Slowly add pretzels to boiling water and boil the pretzels 1-2 at a time for 30 seconds, all the while using a spoon to slash water on top of the pretzel.

10. Remove pretzel with a large slotted spatula, and place on baking sheet while boiling others. (4 to a baking sheet)

11. Brush tops of pretzels with egg wash and sprinkle with sea salt.

12. Bake in the oven for 12-15 minutes, or until golden brown.

13. Brush with melted coconut oil and garlic mixture and place pretzels on wire baking rack. Dig in while hot!

Next, grab the pretzels and sit in the corner of a room...and eat.

Eat all of them.

And don't go hatin' and thinking because these are whole grain that they will be dense and hard as a rock...

No my friends...Nothing rock hard about these. Just pure carb deliciousness.

What is it about delicious food that makes us do crazy things?

To each their own right?

Grain Free Sugar Free Chocolate Chip Cookies-Single Serving

April 24, 2012 Arielle

Baby Boo has this thing where she gets some sort of sickness every month. I'm not sure why, but it seems like with each month there is some sort of cold, rash, fever, ear infection, virus, etc. going around and Baby Boo's immune system welcomes them in with wide open arms.

This weekend, Baby Boo just so happened to have a high fever for 4 days straight, which left us stuck inside giving lots of cuddles, watching more than enough Mickey Mouse Clubhouse, and lots and lots of sweet eats.

When Boo is sick all she wants is sugar...Ice cream, applesauce, cookies, popsicles, juice, chocolate milk...

COMMON!!

Actually she's one smart cookie, no pun intended, and probably knows that every time she gets sick we spoil her rotten and will give her anything to eat just as long as she has SOMETHING in her body.

Sorry Boo.

Can't pull a fast one on this mama!

You want ice cream?

Hello Banana Soft Serve.

You want a smoothie?

Hello veggie packed green drink.

You want a popsicle?

Hello homemade popsicles made from dates, blueberries, and coconut milk.

You want cookies?

Hello grain free, sugar free, single serving chocolate chip cookies!

Try and say that 5 times fast...

Grain Free and Sugar Free Chocolate Chip Cookies-Single Serving

Ingredients:

1 1/2 TB. almond flour

1 1/2 TB. coconut flour

dash of salt

1/4 tsp. baking powder

1 TB. melted coconut oil

1/2 tsp. vanilla

1/2 tsp. chia seeds mixed with 1 tsp. water to form gel

1 TB. mashed banana or date puree

2 TB. chocolate chips*-100 % dark chocolate bar cut up, cocoa nibs, raisins, etc. would all be a good non-sugar option. Feel free to add reg. chocolate chips, they just won't be sugar free.

Directions:

1.Preheat oven to 350. Mix dry ingredients together, then add wet. Mash/mix together until dough forms. Mix in chocolate chips.

2. Form ball into cookie and drop onto prepared baking sheet. Flatten cookie out to desired thickness. (The cookie won't expand.)

3. Cook for 15-18 minutes. You can also make two smaller cookies, which will cook at a less time.

Chocolate Chip cookies are the necessity to every sick day.

Especially when you are already feeling crummy and you the last thing you want to do is eat something to make you feel worse. (AKA like two sticks of butter and two cups of sugar.)

I think Minnie would agree, don't you?

Now, excuse me while I go tell Boo her fever is gone and it's back to work! I think she is getting used to the sick life a little too much...

Hubby Meals: How To Roast a Chicken

April 23, 2012 Arielle

The day I learned how to roast a chicken, I officially knew that I had become a woman.

Actually, that's not true...What really defines when one becomes a woman?

Let's not go there shall we?

Ok, so here is the deal. For a while when I would cook meat for my husband, most of the time (every time) I did a really bad job at it. I overcooked it, undercooked it, and lots of times it tasted really really bad....

I knew that I had to do some major research, practice it, and learn how to cook the darn food or else my husband was seriously going to have 3 bowls of cereal every night after dinner.

Now, instead of cocoa pebbles after a plate of dry chicken doused is sauce to mask its taste, he is eating the food I make.

Well, not everything but it's a start.

How To Roast a Chicken

Preheat oven to 425.

Start with a whole uncooked chicken. I always try and buy natural/organic meat. If I can, I buy local. It is more expensive than non organic meat, but it taste better I promise! Also, we don't buy meat that often so we can splurge a little on the good stuff.

Before prepping the chicken, I always set up my station. I place paper towel around the chicken, and a non-absorbant cutting board underneath.

I also grab a pair of scissors and some claws. Are they called claws, I dunno?

I also place an open grocery bag next to me to discard of anything that doesn't belong on or in the chicken, aka the icky stuff.

Start by removing the plastic covering from the chicken.

Hello Birdy...I'm sorry Birdy.

Remember that icky part I was talking about, well...here it is. Now it's time to remove all of the padding and wrapping that happens to be on the chicken. This could be string wrapped around the legs, or paper stuck to the bird. Remove it all and throw it away.

I use the claws for this that way I don't have to use my hands.

Now we are going to trim some fat. This part is not necessary, but I prefer to do it. Some chickens already have the fat removed, and some don't.

Take your scissors and cut away.

Next, remove the insides. Every chicken is different, but most chickens come with a bag stuffed inside with all the gizzards. If you don't know what gizzards are just ask your grandparents, it's probably their favorite part of the whole chicken. This chicken didn't have a bag, but if yours does, just simply pull it out and...throw it away. Or cook it. (I throw it away because they scare me.)

Another thing that scares me are feathers. If you spot some on your bird you are going to have to pluck them.

Yea!! So much fun!

Next, pat the chicken until it's completely dry to get it ready for seasoning.

Take some olive oil and drizzle it all over the chicken. Rub the olive oil into every crease and crevice, inside and out.

Afterwards, liberally sprinkle salt and pepper onto the chicken.

Rub it into the chicken and make sure you coat the entire bird. You can also rub fresh herbs, honey, citrus, etc. onto the bird, but I love doing it with just S &P because it's easy and I have all the ingredients on hand.

Next chop up some veggies of choice. I always do onion and some garlic, but today I added some chopped carrots, sweet potatoes, and bell peppers.

Drizzle the veggies with a little olive oil and salt and pepper. Spread the veggies on the bottoms of a roasting pan, and leave a little space in the middle for the chicken, and place the chicken on top of the veggies.

This next step is optional, but you can place onions, garlic, lemons, oranges, apples, etc. inside the bird.

Place chicken in the oven and bake for 75-90 minutes (for a 5-6 pound bird.) I've had a chicken cook fully in 75 minutes, and some cook at 90 minutes, it all just depends on the chicken. You know the chicken is done when you cut into it and the juices run clear.

Let the chicken rest for at least 15-20 minutes before cutting, so everything sets.

Probably the hardest part for me about roasting a chicken is cutting it afterwards. I usually make my husband do it, because when I do it, I make a huge mess and it's never pretty.

There you have it!

Thank goodness my husband can stop complaining that his jaw hurts after chewing my chicken dinner, and now can focus on more worthy complaints.

Like, when am I going to buy him a new box of cocoa pebbles...

White Bean Sun Dried Tomato Hummus

April 20, 2012 Arielle

There are only a handful of veggies that I am okay with eating plain.

Carrots aren't a problem, but if you hand me a bowl of plain spinach and told me to start munching, I would probably cry. So normally, you will find me dumping some sort of dressing on my greens, or dipping my veggies into a big bowl of creamy goodness...

Whether this is to mask the fact that I am eating veggies is unknown to me...But for now, let's just say it isn't and I'm awesome...Veggies don't scare me, not one bit... :-/

Naturally when I discovered the ever so delicious hummus, I knew that eating veggies, sandwiches, salads, and pita chips would never ever be a problem again. Let's be real...Eating pita chips have never been a problem.

It's a carb for goodness sake, my favorite!

Hummus has become the new ketchup, and I'm being honest when I say that you can put that stuff on anything. It's the perfect compliment to any sandwich, wrap, burger, or bagel. And if you have tried a huge glob of hummus with a big hunk of naan bread, well then by all means you my friends have tasted heaven.

What about breakfast? You must pair it with eggs...You must! You must! You must!

Trying to avoid the mayo, try hummus!

Want a jiffy salad dressing? Hummus and balsamic vinegar mixed together make me want to wet my pants! (With excitement that is...Understand please, I'm 6 months pregnant with my second child. Certain things are harder to hold...in.)

And finally, if you have never been a fan of plain raw veggies, and ranch ain't an option...Well, by all means try hummus!

Did I rub it in enough?

White Bean Sun Dried Tomato Hummus

Ingredients:

1 can northern (white) beans, drained and rinsed

1/4 c. Tahini

2 TB. Lemon Juice/Juice of one lemon

1/2 tsp. cumin

1/4 tsp. paprika

1 tsp. dried oregano

1/3 c. roughly chopped parsley

1 tsp. chopped garlic

3-4 finely chopped sun dried tomatoes (2 TB.)

1/3 c. (roughly) olive oil

salt (optional) and pepper * Be careful on salt because tahini and tomatoes are salty already

Directions:

1. Throw everything into a food processor and blend until creamy. Scrape down sides every so often. (This may take a few minutes.) Add more olive oil if you desire more creamy-ness.

2. Once done, store in an air tight container in the fridge for about a week.

Be careful.

Hummus never last long, so you might find your self making multiple batches.

Or if you lived in are house, each person gets their own batch.

And trust me, let's just say never touch another person's hummus...

You DON'T want to go there!

Sugar Free Whole Wheat Banana Spice Mini Muffins

April 17, 2012 Arielle

First off I just want to say that I am LOVING all of the feedback and comments from my previous post! All of you are so inspiring and uplifting and I couldn't be luckier than to have the love and support from my readers! You guys are truly amazing!! Thank you, thank you!!

Ok, so if I haven't mentioned it a gazillion times before, I'll say it again...

I love carbs.

I could never do a 'carb free' diet because frankly, a life without bread would be like life without toilet paper...Disturbing.

I'm usually good about controlling the amount of carbs I eat, but there are days when nothing can stop me and all I want is to dip a big loaf of sour dough bread into a bowl of melted chocolate...And I have a funny feeling I'm not the only one with that fantasy...

(Just go with it.)

One of my favorite things to have around besides baguettes taller than Baby Boo, are muffins. They are the perfect morning quick breakfast, a fast snack attack for Baby Boo and I while out and about, and a perfect little 'treat' after dinner. (Treat=dipped in chocolate...Catch my drift yo'?)

Normally I make muffins with some liquid sweetener of choice, add a handful (or a bucket?) of chocolate chips and slap my grandma because I'm so excited to gobble them up when they are done! But, since I am trying to cook with more natural sweeteners, I decided to make a banana bread muffin that well...were sweetened with just bananas! Luckily I had a GREAT recipe to adapt from, and the rest was history! Moist, delicious, and slap yo' grandma worthy too!

Whole Wheat Banana Spice Mini Muffins

*Sugar Free, Whole Wheat, Can be Vegan, Delicious!*

Adapted from Jessica at How Sweet It Is (This was a great adaptable recipe since it was already whole wheat and only contained 1/3 c. of sugar!)

Makes about 40-48 mini muffins.

Ingredients:

2 c. Whole Wheat Pastry Flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

1 egg or 1 chia or flax egg

1/4 c. melted and cooled coconut oil

2/3 c. non dairy milk (I used coconut milk)

2 TB. vanilla

3 medium mashed bananas

Optional mix-ins: Raisins, nuts, blueberries...etc

Directions:

1. Combine dry ingredients in a bowl and set aside. In a separate owl mix egg, oil, milk, and vanilla. Then stir in bananas. Add wet to dry and stir/fold until combined. Do not overmix.

2. Preheat oven to 350. Add batter to muffin tins coated with muffin liners, and cook mini muffins for 10-12 minutes, or until golden brown.

3. Let muffins cool in tin for at least 3-5 minutes, then remove.

*Allowing the muffins to sit in muffin pan for close to 5 minutes is the idea time. Too less time, and the muffins can loose their shape, and too much time, the muffins can become hard. (This rule can apply to all muffins and baking.)*

Optional toppings:

Coconut

Peanut Butter Chocolate 'Frosting'

1/3 c. peanut butter (natural)

2 TB. cocoa powder

4-6 TB. milk

Directions: Mix all together until creamy and desired consistency is reached.

Optional for a non sugar free options: 1 TB. of liquid sweetener

Normally I slather muffins in peanut butter for breakfast, so this frosting is right up my alley! Slather it once, twice, or even dip that mini muffin into the 'frosting' and then...

Don't slap your grandma...Once is fine, but twice, that's just mean.

Don't be afraid to eat carbs. Carbs (the right ones) are your friends...

Actually food in general are my friends...my best friends...Sigh.

I probably shouldn't share any more...

Now, where did that baguette go?

No-Bake (Raw) Carrot Cake Coconut Cream Pie

April 8, 2012 Arielle

No-Bake (Raw) Carrot Cake Coconut Cream Pie

Ingredients: (For the Crust)

3/4 c. shredded carrot (squeeze all the liquid/water out with a paper towel)

3/4 c. packed dates (pitted)

1 c. walnuts

1/4 c. unsweetened coconut

Ingredients: (For the filling)

1 1/2 c. soaked cashews (soaked in water for about an hour and then drained)

1 TB. vanilla

1/2 c. coconut oil

1/2 c. canned coconut milk (make sure you mix the milk in the can before measuring out the milk)

1/2 c. maple syrup

Directions: (For the Crust)

1. Combine all ingredients in a food processor until all ingredients are fine and stick together when pressed down. Using a spring form pan, press crust into bottom of pan firmly, until evenly pressed through out the entire pan.

2. Set aside and make filling.

Directions: (For the Filling)

1. Combine all ingredients for filling into a high speed blender or food processor. Blend until creamy and there are no lumps. Pour on top of prepared crust.

2. Place in freezer for a few hours to set, then once it set you can keep it in the fridge.

The End.

Sugar Free Chocolate Chip Bean Cookies and Homemade Date Puree

April 2, 2012 Arielle

If you've been reading my blog for a little bit than you know I'm a sweets whore. I even wrote a recent post on conquering those sweet cravings!

When it comes to baking and making sweets, I have tried my best to stop from baking/cooking with refined white/brown sugars. It's been a difficult adjustment to adjust recipes and what not, especially when I am adding liquid ingredients like maple syrup. Baking is such a science, and different measurements of something (like a liquid) can definitely alter the way a recipe turns out.

To top it off, I have recently tried to start baking sweets with natural sweeteners, instead of the other alternatives like stevia, honey, etc. I've been pureeing sweet fruits and other ingredients like crazy, and I can tell you that I have failed many many many times.

Many times.... :)

There has been a lot of trial and error, and I can definitely say that I am pleased with the result! :)

One of my favorite alternative sweeteners are dates. I don't necessarily enjoy dates by themselves, but pureed into my sweets I am totally okay with! It's really easy to make your own puree, and you can add it to anything you want a little sweeter. Just a few Tablespoons to your oatmeal for example can be a great alternative to some honey or agave.

Homemade Date Puree

Makes about 1 c. date puree

Ingredients:

1 c. packed dates (Really pack em' in there!)

water

Directions:

1. Add your dates into a deep bowl or glass, and pour water on top, just enough to where the dates are all covered and soaking in water. Let sit out overnight. The next day, dump out the water and puree the dates in a food processor or blender until creamy.

If you don't have dates or a food processor, you could probably substitute overly ripe bananas mashed or blended until creamy and lump free.

Ok, now for those cookies! Not only are these sugar free*, fiber full, good source of protein and healthy fats, but they secretly have BEANS in them...Yup! I went there...

Chocolate Chip Oatmeal Bean Cake Cookies

Makes about 24 cookies

Sugar free (see note below), vegan, whole grain

Ingredients:

3/4 c. melted coconut oil

3/4 c. date puree

1 TB. vanilla extract

1 Chia egg-2 1/2 TB water mixed w/ 1 TB. chia seeds, set aside until gel forms. (or one egg)

1/4 c. non dairy milk

1 can navy beans, drained and rinsed

1 1/2 c. spelt flour

1/2 c. oats

1 tsp. baking soda

1/4 tsp. salt

2 cups. chocolate chips*

*These cookies can be sugar free if you use "chocolate chips" w/o sugar. This means you could use cocoa nibs, or chop up 1-2 bars of 100% pure dark chocolate, or even raisins. I, however, used dark chocolate chips in mine, which DID have sugar in them. I was serving them to Baby Boo and the Hubby, so I had to give them a little something. :)**

Directions:

1. In a mixing bowl, mix together melted coconut oil, date puree, and vanilla. Next add in chia egg or regular egg, milk, and beans. Mix a little bit on low until the beans start to kind of break up. You don't want them pureed, just not a bunch of whole beans either.

2. In a separate bowl mix the dry ingredients; flour, oats, baking soda, and salt. Add dry ingredients to mixer and stir until combined. If mixture seems too dry, add a few TB. of milk. Next, stir in chocolate chips.

3. Place a golf sized cookie dough onto baking sheet and press down dough a little. Bake in a pre-heated oven of 350 degrees for 12-15 minutes. (Side note: My oven just broke, and it was acting funny a few days before. So I am kind of nervous to see if the cooking time is different considering my po-dunk oven. Check cookies every so often, and when they are starting to turn golden brown, you know they are done. Don't let them overcook, you want them soft and chewy!)

One thing I love about these cookies is they are a perfect 'treat' to give Baby Boo if she is asking for a cookie. I don't deprive her, but when lil' miss asks for a cookie every 15 minutes I don't care if she has one of these...or two!

I also love to freeze them, heat them up in the morning, and top with peanut butter.

Yes. I love food...

Oh, and many of you asked what kind of cookie dough I was using to top of my morning yogurt...

Well, here it is! Instead of making all the cookies, I saved some of the cookie dough in the fridge (because I made mine w/o eggs), and have been crumbling it over lots of things...and snacking on it multiple times a day.

You caught me! ;-)

Be back later this week for some super totally awesome Easter Treats...

That is, if my oven get's fixed. If not...Can I come over?

Hubby Meals: Honey Garlic Roast Chicken

March 28, 2012 Arielle

If you follow me on Facebook, then you know I promised my next post to be all about conquering those sweet cravings.

But, alas I am a big fat liar and this post has nothing to do with what I promised.

I realized that I have a lot more recipes and info that I want to share and I am still working to get it all together, but it should be up by the end of the week. If I lie again...well then, I guess I should be honest and say that I have a chronic lying issue...

I'm workin' on it. (Lie.)

So instead of conquering that sweet tooth, I thought I would share with you another Hubby Meals recipe! Ya know, for that sweety pie of yours.

Awe.

Almost every week I roast a chicken.

Between Baby Boo and my husband, those two are chicken whores. They love roasted chicken, and my husband especially loves it in his sandwiches for lunch. Normally I don't do anything special to the chicken, besides gag a little and cry at the same time as I am preparing it, but this week I noticed that Jessica from How Sweet It Is (amazing blog by the way!) posted a recipe for Honey Garlic Roast Chicken.

Her pictures alone were convincing enough to make it for my little family, and I can assure you that they were more than happy to dig in come dinner time!

To get the recipe and directions, go check out Jessica's site HERE! The only thing different I did was use carrots instead of asparagus, and purple potatoes...which by the way are awesome!

And if you still are mad at me for not posting my sweet tooth post, I have a little video of Baby Boo singing a bunch of random songs that you can check out. :-) Hopefully it makes up for my lack of post there of!

Have a great night everyone! Be back later with some sweets!! :-)

Buttermilk Pancakes

March 22, 2012 Arielle

When my husband and I were first married, we used to walk to a nearby restaurant every Saturday morning and get pancakes. Well, actually I would get something flavorless like egg whites, and drool as he ate his enjoyed every bite of his buttered and syrup-y pancake. I would constantly bug him for a bite every 30 seconds, and unwillingly he would give me some.

He would always ask me, "Why don't you just order some pancakes for yourself?" After which I would glare him down with a look of, " Your askin' for it buddy!" Then I would smart-assingly say, " Pancakes aren't healthy! Duh!"

Luckily, I've come a long way, and I'm not afraid of eating foods I love, especially when I enjoy them in moderation. (Except chocolate. Chocolate must never be eaten in moderation.)

More importantly I learned that when I made pancakes at home, I could make them the way I wanted, and I didn't have to add all that nonsense (but delicious tasting) ingredients that went straight to my JLO bootay. (I'm talking to you melted butter!!)

And even more importantly, I don't have to beg my husband for bites of his pancakes, because I've already made a plate for me to eat all by myself...no sharing!

Buttermilk Pancakes

*adapted from Foodnetwork

Whole Grain, Vegan, Hearty, Fiber filling, and Incredibly Delicious! Makes about 10 medium/large pancakes.

Ingredients:

2 c. White Whole Wheat Flour**

2 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 TB. Chia seeds mixed w/ 6 oz. water and set aside***

2 C. almond milk mixed with 2 TB. distilled white vinegar and set aside for later

1/4 c. melted coconut oil, plus more for pan

1/4 c. liquid sweetener (honey, agave, maple syrup)

1 TB. vanilla extract

**Normally I use 100% whole wheat pastry flour, but I didn't have any on hand. Feel free to add whole wheat pastry, spelt, or even gluten free flour in replace of white whole wheat flour.

***Using a liquid measuring glass, add 6 oz of water, then whisk in 2 TB. of the chia seeds. Set it aside. When you set it aside, all of the water won't be absorbed into the chia seeds (the chia seeds that absorbed water will form a gel.) Don't worry about the excess water, just dump it out after the chia seeds have set for at least 5 minutes and formed a gel.

Directions:

1. In a large bowl sift together flour, baking soda, powder, and salt. (Sifting is crucial! It's what makes these light and fluffy!) Then add in the almond milk mixture, chia gel (with the excess water discarded), melted oil, sweetener, and vanilla. Mix together, but careful not to over mix because it will make your pancakes flat and tough.

*Side Note: Feel free to eat the batter for breakfast. Whatever floats your boat.

2. Heat griddle and add a little bit of coconut oil to melt and coat pan. Pour about 1/4-1/3 c. batter onto medium heated skillet and cook a couple minutes on each side, until they are golden brown and cooked all the way through. Top with warm 100% pure maple syrup.

These are the perfect go-to simple pancake recipe perfect for any weekend morning!

And let's be honest, who can say no to maple syrup?! Anyone?

If your raising your hand, I don't think we can be friends...Unless you like chocolate, then all is forgiven.

There is only one rule with these pancakes.

If your husband asks you for a bite...

Send him straight to the Dog House!!

Green Smoothie Tutorial Video!!

March 19, 2012 Arielle

Things to get a little crazy around here on a daily basis, and I find myself falling farther and farther behind on certain things.

No, I'm not talking about how often I miss showers or don't shave my legs...You guys already know I rarely do those things.

It seems as if I have been doing a not so good job on updating this blog on necessary things...like that recipe page!

Which, I am happy to say is completely updated!! Woo Hoo!

I've also fallen really behind on emails, so if you have emailed me and really hate me...I understand.

But tonight I am planning on answering and replying to all my emails. Do you still love me?

I've also finally put a YouTube icon on my page. And although it's not the same size or color as my other ones...well...Baby steps my friends.

As for that RSS feed button...Well, I'm still working on it. I really am unintelligent when it comes to this whole computer/web blog thingy.

Although...

I did manage to film a video tutorial on how to make a Green Smoothie, using a regular blender!!

A few warnings before you watch this video:

1. Baby Boo does not match. Like...at all.

2. My face looks really pale. I promise I'm not sick.

3. My voice is annoying...sorry.

Ok, I hope you guys enjoy the video!

Thanks for watching! Have a great start to your week!!

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Hubby Meals: Simple Turkey Meatballs over Spaghetti Squash

March 13, 2012 Arielle

Every Saturday, a nearby city holds their weekly Farmers Market.

And, like any other farmers marker, there is an abundance of local produce, fresh flowers, random tidbits, and if you lucky...

The green juice guys.

Despite what my husband believes, I only have somewhat of a minor (ok, maybe major) crush on this group of men selling fresh green juices out of their little organic looking booth.

(Group of men...Sounds classy.)

Rugged, mountain, green juicing men waking up early every saturday to juice a bunch of goodness to sell it to the local citizans. On top of everything, they are constantly promoting health, wellness, really good movies, and green living.

My guess it that they grow their own gardens, raise rescued and adopted adorable puppies, and eat tofu and rice bowls for date night dinners. :)

Not to mention, their beards are sexy.

Ok...You catch my drift.

And each week as I walk up to their booth, with my big pregnant grin, my husband stands far back with Boo admiring my ever so non-obvious crush as I ask..."I'll have one really big juice please..."

My husband and I joke constantly about my crushes, and how I secretly am turned on by the thought of a man working a juicer...and by all means this is true. (Oh baby!)

But I love my husband, despite the fact that he wouldn't know how to assemble, let alone take a part my juicer if his life depended on it. I still love him even if though he prefers little sleazies pizza or McDumps for dinner, and constantly asks for a side or ranch and tabasco with every meal. And even though his Jersey Shore look alike white shoe collection far exceeds more than you want to know, I still think he is sexy.

Bottom line, we all didn't marry Green Juicing guys.

Our husbands (or spouses/partners/or even yourself) aren't going to jump with excitement when we suggest a restaurant with vegan/vegetarian healthy options for date night.

And more often then not, we can only pull of tofu, bean, and veggie meals for so long before they go running for the nearest drive thru.

Which is why I have decided to start a series called Hubby Meals.

Unlike my meat loving hubby, I haven't eaten red meat in over two years. I try to make most of our meals have a variety and balance, and I really try to limit the meat/animal products we consume on a daily/weekly basis. But there are nights where my husband does want meat, and I make it for him. I feel that if I make it homemade, and pack it with tons of nutrients, that he is better off than ordering a double double from In n' Out.

(Even though he probably had that burger for lunch.. :/)

Despite our extremely different food preferences, it's still my job to feed my family, and keep them running back to that freaky abnormally red headed guy named Ronald who wears too much red lipstick.

(Ya...I went there.)

Simple Turkey Meatballs over Spaghetti Squash

Adapted from: How Sweet it is

Ingredients:

1 1/4 lb. organic ground turkey (I always buy straight from the butcher)

1 beaten egg

1/3 c. freshly grated parmesan cheese (plus 2-3 TB. more for topping)

1 piece of whole wheat bread pureed into bread crumbs (done in a food processor or blender) (or 1/3 c. breadcrumbs)

1/3 c. finely shredded carrot

1/3 c. finely shredded zucchini

1/3 c. finely chopped basil (plus 1-2 TB. more for topping)

1/3 c. finely chopped parsley (plus 1-2 TB. more for topping)

2-3 diced garlic cloves

1 tsp. salt

1/2 tsp. pepper

2 c. Marinara Sauce

1 TB. melted coconut oil or butter

1 large or 2 medium spaghetti squash, little olive oil, dash of salt and pepper

Directions: (for squash)

1. Preheat oven to 425 degrees. Wash and dry outside of squash and place on baking sheet. Place in oven (yes, without cutting) for 45-60 minutes, or until squash has become browned and squishy on the outside. Cut off ends of squash, then cut straight down the middle. Scoop out seeds and then using a fork, scrape out the inside of the squash. Place spaghetti strings in a large bowl and toss with a little salt and pepper, and olive oil if desired.

Directions: (for meatballs)

1.Pre-heat oven to 400 degrees. In a bowl combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to overmix. Too much mixing can dry out your meatballs. Then set aside.

2. Next, get a casserole dish ready. It needs to be a larger one, something like 9x13. Brush down bottom and sides of dish with melted oil/butter. Pour marinara sauce into dish, and then grab your bowl of meat.

3. Roll your meatballs into about one inch thick balls and place evenly through out casserole dish.

Once all balls are in place, sprinkle with left over cheese and bake in the oven for about 20 minutes, or until meatballs are cooked all the way through.

4. Pour meatballs and sauce over spaghetti squash and top with remaining basil and parsley. If you want, you can feel free to add more sauce or cheese.

Using spaghetti squash in place of regular pasta is one of our favorite things to eat. It's so light and soft, and doesn't leave you filling like you have eating your weight in carbs.

It's also a great way to get your kids to eat a vegetable, especially if they like spaghetti. You can go 50/50 with whole wheat pasta and spaghetti squash and they won't even know the difference.

And if you make your husband delicious meals every once on a while, he's bound to give other things a chance eventually... :-)

15 Minute Lemon Parsley-Spinach Pasta

March 2, 2012 Arielle

I am going to be completely honest and say that I hate making dinner.

That being said, why the in the flying trapeze am I a food blogger...well that's a different story. I love to cook...

Just not when it's 5 o'clock, I still haven't showered, Baby Boo all of the sudden won't leave my hip, and I have yet to put away all the laundry.

Or for that matter, take said CLEAN laundry out of the toilet that Baby Boo so kindly put 'away' for me.

(Just what you want to see right...A picture of my toilet. Gross.)

To top it all off, a lot of times dinner is just me and Boo, and after a long day I am tempted to pour a bowl of peanut butter puffins and call it good.

Baby Boo won't mind, she loves puffins!

And then I remember that I am trying to be everything and super woman, and sometimes I can do better than a bowl of cereal...no matter how tempting it may sound.

But...There are some guidelines that this so called dinner has to follow:

It must not take longer than 30 minutes.

It won't require a lot of effort. That means, not too much chopping, whisking, watching, blending, and baking.

Oh, and it has to be delicious, because if it isn't then I'm going straight for the puffins.

15 minute Lemon Parsley-Spinach Pasta

Ingredients:

6-8 ounces pasta

1 bunch parsley

1 c. fresh spinach

2-3 cloves garlic

zest and juice of 1 lemon

3-4 TB. olive oil (or more depending on how 'oily' you like your sauce)

1/4 c. sunflower seeds

salt and pepper to taste

Directions:

1. Cook pasta according to directions.

2. While pasta is cooking, puree the sunflower seeds in a food processor until crumbs appear. Next add in the rest of your ingredients to food processor. Blend a couple of minutes, scraping down the sides when necessary, until you have reached a 'pesto' like consistency.

3. Once pasta is done, drain, and pour into bowl. Toss pasta with about a tsp. of olive oil (optional), and then add parsley sauce to pasta. Toss until combined. Can squeeze additional lemon juice on top if desired.

Seriously so easy and so fast.

And I almost didn't miss the puffins!

Have a great weekend everyone!!

Take Time to Smile

February 27, 2012 Arielle

I never knew that a little child could teach me so much.

Such as cherishing the small things, and the moments that matter.

That a smile so big and bright can change the way we all feel about ourselves, our day, and our lives.

Also, a little bit of patience, and a lot more laughter is more important than any amount of stress and anxiety.

And if there so happens to be a moment of sadness or disappointment, that the best feeling in the world is knowing that a quick cuddle session followed by a hug and kiss can make it all go away.

Thank you Baby Boo for teaching me the important things in life, and cherishing the moments that matter.

XOXOX

Have a great start to your week friends! Take time to smile! :-)

Tomato Basil Quinoa Salad

February 22, 2012 Arielle

I have this problem with saying no to buying things when they are on sale.

Whether it's a good sale or bad, I will somehow find a way to convince myself that it's worth buying because I'm saving money. (Although I'm not taking into consideration that I probably wouldn't buy that item normally...)

That's right. You can bet that I still have yet to find a place for that life sized green butterfly wall decor that I bought on the sale rack at Pier 1, or the ugly lamps that my neighbor was selling for a STEAL, and don't forget to mention a grey chair sitting in our living room with an unquestionable wet stain right on it...

But the worst part of my problems happens when I buy food that's on sale. Like when I saw a sign off the side of the road for a huge box of tomatoes, let's say maybe 30 to count the size of baseballs, for 6 dollars.

Let me remind you our household is only 2 1/2...and one of those persons passionately hates tomatoes. (Hubbers.)

So by the time those tomatoes are gone I'm either going to have one heck of a stomach ache, or turn red and round like a tomato...I'm hoping for the latter.

Unless of coarse you want to come over and pick up some tomatoes? I'll do a free trade, maybe for a huge pillow? One that would most likely cover that stain...yuck.

But if whole tomatoes aren't your thing, maybe dicing them up and throwing them in a salad is. And if that's the case, consider your self lucky!

Tomato Basil Quinoa Salad

Ingredients:

2 c. prepared quinoa

1 can navy beans, drained and rinsed

3 1/2 c. - 4c. diced tomatoes

2 c. spinach

1 c. packed basil

Dressing:

2 TB. balsamic vinegar

1 TB. olive oil

2-3 cloves garlic finely diced

zest of one small lemon

salt and pepper to taste

(parmesan cheese:optional)

Directions:

1. Whisk the dressing ingredients together and set aside.

2. In a food processor, finely chop basil leaves and spinach. Set aside

3. In a large bowl add quinoa, beans, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

4. Set in fridge until ready to serve.

If you want, feel free to add parmesan cheese on top.

This would be a great side dish, main dish, or a healthy snack! I had it for lunch, and ate it on top of pita chips:

Now I've got to work on my other 'problem', which is making excessive messes in the kitchen...

Either that, or I've got to some how find someone willing to buy that stained chair...

Some idiot will buy it, right?

Is it a Boy? Girl?

February 20, 2012 Arielle

From the second I laid eyes on my dear Baby Boo, I imagined the fun times that us girls would do.

At just an early age she was covered with bows...

Poofy tutu's and hair flowers that reached to her nose.

Lots of pictures, playing dress up, and even tea parties.

Tons of laughter, hugs, and kisses and singing songs-What a smarty!

Although it's quite fancy that her life is surrounded in pink,

She still finds the time to make our hearts sink.

With cuddles an snuggles up to daddy each night,

He's wrapped around her little finger oh so very tight.

And now, almost two years later we are adding one more.

A sibling for Boo, and more snuggles galore.

We couldn't be happier, whether it's a boy or a girl...

Just as long as it's healthy and falls asleep in a whirl.

Now the day has arrived where we reveal the little one's gender,

And we wanted to announce in a way with much splendor!

I made cupcakes, of coarse, with a secret message inside...

The color in the middle will release joyful cries!

IT'S A GIRL!! IT'S A GIRL!!

Do you know what this means?

More pink bows, more dresses, matching outfits, and ballet...

(Or as the hubby sees it...)

Two weddings, two proms, meeting boyfriends..He better start to pray.

Either way that you see it, it's the greatest blessing non the less.

Are we happy, are we grateful, are we healthy...And the answer is YES!!

Thank you everybody for your sweet e-mails, comments, notes, support, etc!! We appreciate each and everyone of you, and are so glad to share this monumental time in our lives with you!

We can't wait for you to meet Baby Loo!! :-)

Whole Wheat Cranberry Orange Loaf Bread & French Toast

February 17, 2012 Arielle

I can't begin to tell you how excited I am to start cooking some real food and blogging about it! It was a really great experience to share with you my baby/toddler food experiences, but now that I am in my second trimester and have more energy than I have had in months...

I've been a cookin' machine!

My husband actually asked me if I was feeling okay, because every night this week we have had a home cooked meal and he hasn't had to scrummage the fridge for something other than hummus and a bag of grapes.

(Prego me=terrible wife)

But let's not go into all the things that i've been 'skipping' since growing this little chickpea inside me, and let's focus on the food that I have been stuffing my face with.

Carbs.

I love carbs...bread in particular. Bread taste heavenly when your pregnant...then again, so does ketchup...

But you see, I love flavorful breads. Not just the regular old whole grain bread with seeds, those don't get me all hot and bothered. It's the banana breads, lemon, and sweet fruity breads. Am I weird?

I've had these lovely freezer burned cranberries in my freezer for only heaven knows how long...

I'm guessing they are as old as Baby Boo, which is kind of disgusting, isn't it? They have actually been in 3 freezers because we've moved 3 times since having Baby Boo...That's more disturbing.

None the less, why not make bread with said cranberries. Nothing a little warm water and defrosting can't solve right? :-)

Whole Wheat Orange Cranberry Loaf Bread

Adapted from THIS recipe from Lick The Bowl

Ingredients:

2 c. whole wheat pastry flour

1/2 c. coconut sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

dash of salt

sprinkle of nutmeg

3/4 c. fresh squeezed orange juice

1 TB. orange zest

2 TB. applesauce

1 egg beaten

3 tsp. maple syrup

1 TB. vanilla

1 1/2 c. cranberries (fresh or frozen)

Directions:

Gather your ingredients and preheat oven to 350:

(not pictured, vanilla and baking powder)

Juice your oranges:

Mix your dry ingredients (including sugar) together, and then mix your wet in a separate bowl. Combine wet and dry. Fold in the cranberries.

Pour batter in a prepared loaf pan and bake for 40-50 minutes. (I did 45) It will be a harder loaf compared to banana bread, which is a little softer. Make sure to stick a toothpick in the middle to make sure it's all the way cooked.