Coconut Water Hot Chocolate/Chocolate Milk

November 29, 2012 Arielle

The other evening I decided to do this really stupid thing and go to the grocery store at 5 p.m. with the girls. It wasn't like a 'quickie' trip, but more like a 'we haven't gone grocery shopping in weeks, this may take a while trip.' Meanwhile we were all hungry and grumpy, Sweet Pea was strapped to my chest, and Boo begged me to let her wear some new flip flops for the first time ever.

I was in no mood do deal with tantrums, so I knew I had to grab what I could and get out of there before things went from bad to really freaking bad.

As we strolled through the produce section, Boo noticed bags of marshmallows on display.(Why produce and marshmallows were together...no clue.) She BEGGED, screamed, and yelled to have them, and since I was trying to avoid any drama I told her she could 'hold' the bag while we shopped. Minutes later as I was throwing things in the cart, I glanced at Boo and noticed her cheeks nice and plump...

Lo and behold...

She had dug right in.

I quickly took them away, explained to her about paying for food before eating it, and within moments flip flops were flying through the air, chewed marshmallows were being spewed about, and Boo became one hot mess.

Now, I'd like to point out a few things first. One: I have no idea where she learned to like marshmallows. (Cough-Grandma) Two: I will never go grocery shopping with my children again. Unless I need food. And three: marshmallows are the devil.

Well...Not all marshmallows are evil. Peeps are the exception. And if I could, I would put a peep on top of hot chocolate any day.

Coconut Water Hot Chocolate/Chocolate Milk

*This drink is super indulgent, and in my opinion better than hot cocoa made with milk! This is the perfect drink to give to your kids when they ask for chocolate milk. It's a great source of electrolites when the littles are sick, full of potassium, and tons of other nutrients. It doesn't have any flavor of coconut whatsoever!*

Ingredients:

1 liter plain coconut water

2/3 c. good quality cocoa powder

4 TB. maple syrup

1 tsp. vanilla

Directions:

1. In a pot over the stove, add all of your ingredients and turn on heat to medium low.

2. Whisk ingredients quickly together while it warms. Once ingredients have dissolved, heat to desired temp and serve.

3. For chocolate milk: Follow the same steps, but only cook until all ingredients are dissolved. Store in a pitcher in the fridge, and drink cold!

If there is one thing that marshmallows, grocery trips, and having children has taught me it's that...

...Even when marshmallows are involved.

Cranberry Lentil Loaf w/ Cranberry BBQ Glaze

November 27, 2012 Arielle

(You may notice a different look around here! It's almost complete, just a few finishing touches :)! )

These past few years have been crazy, to say the least.

Grad school, residency, busy jobs, 7 day work weeks...Our little family has a hard time spending that valuable time that we need to grow and love.

(And apparently no time to teach Boo that little girls shouldn't hold their skirts up...)

So on Monday nights every week, we try and do Family Night. A time where we eat dinner together, play together, become closer, read scriptures, pray together and be a family.

Tonight being that night, I tried hard to get everything ready so we could spend that 'sweet family' time together to create those 'magical memories'...

Let me sum up those magical memories we had tonight for ya in a few words:

"Baby crying, princess demanding, computer dropped on my foot, chocolate milk all over the floor, ice on foot, more princess demands, spit up down my shirt, swollen foot, husband stuck in traffic, biggest temper tantrum EVER...."

And a prayer that started with, "Help Me..."

My only saving grace was the most amazing meatless meat loaf that I made for dinner tonight...

Followed by more princess demands of wanting pancakes...

"Help me..."

Cranberry Lentil Loaf w/ Cranberry BBQ Glaze

Ingredients:

3 TB. ground flax seed + 1/2 c. water

2 tb. coconut oil

1/2 sweet onion diced

3 cloves chopped garlic

1/2 orange bell pepper diced

2 large carrots shredded finely

1/2 c. dried cranberries

2 cups cooked brown lentils

2 pieces whole wheat bread put in processor and turned into bread crumbs

1/4 c. spelt flour

1 TB. dried Thyme

1 TB. dried Oregano

1/4 tsp. nutmeg

1/4 tsp. celery seeds (optional)

salt and pepper to taste

(For the Glaze)

1 c. fresh cranberries

1/4 c. maple syrup

1/2 c. ketchup

1 tsp. molasses

2 TB. balsamic vinegar

Directions:

1. Preheat oven to 350. First make the glaze. In a saucepan, heat glaze ingredients on medium-low heat. Cook until it begins to bubble and cranberries begin to soften and fall apart, about 5-7 minutes. Mash cranberries with fork or puree in blender and set aside.

2. Next whisk flax plus water and set aside. Heat 2 TB. coconut oil in saucepan. Add onions, garlic, and bell pepper and cook for about 5 minutes. Add in carrots and dried cranberries and cook an additional 5 or so minutes. Next add in lentils and turn off heat. Mash lentils into mixture with a potato masher, spoon, or fork. Leave some lentils whole. Add in flax mixture, bread crumbs, flour, and seasonings. Adjust to taste likings.

3. Coat a loaf pan with a little melted coconut oil. Press lentil mixture firmly into pan, then top with glaze. Leave a little glaze for dipping later on. (I used 3 mini loaf pans.) Bake for about 45-55 minutes. (I did close to 50 minutes.)

4.This next step is important. Let the loaf rest a little before digging in. It will give it time to cook all the way through, that way it won't fall apart when you go to take it out of the pan. (about 10 minutes.) If you don't care if it falls apart then dig in! :)

You must know that by the time my husband got home and asked what we were having for dinner I told him most likely he wouldn't want it, so I'd gladly make him a bowl of cereal.(So lovingly of me.) To my surprise he told me he wanted to try it...

After he ate it he called me in the kitchen and said, "Surprisingly, this was really amazing and tasty and your the best most beautiful wife ever, here's 200 dollars to go shopping!!!"

Ok, only part of that statement is true...And believe me, I wasn't handed $200.

Instead he gave me a bag of ice and some anti-inflamitory medicine.

Happy Family Night. I'm going to bed. :)

Simple Herb Cornbread Stuffing

November 19, 2012 Arielle

I've been eating this stuffing every day for the past week. No complaining here, but I believe in the marathon world, that's what they call carb loading. And trust me, I've got no marathon coming up.

For years I can remember every Thanksgiving I always skipped the stuffing. Partly because a lot of times it came right of a turkey's hiney and that just scared me...But more so because the thought of eating carbs was even scarier. I remember loading my plate with the cool-whip salad, because cool-whip had like no calories so that was a safe option right? Then of coarse I would have some salad, a handful of olives...and then I'd be totally depressed because I wanted to eat all the good food so I would give in and scarf down on my grandma's funeral potatoes topped with potato chips.

I've grown through the years and learned to enjoy Thanksgiving meals without obsessing over the calories, the carbs, and the everything else. I now do my best to fill up on greens, veggies, and fruits that day and if I want to give in and enjoy that chocolate cake...I will! But if I get one too many sparkling apple ciders in me, watch out funeral potatoes...You are all mine!

Yet now more than ever I've grown to realize the importance of how my attitude towards food reflects the children I'm raising. I don't want them to fear the food I once did, but I also want them to respect their bodies and what they put into it. Which is why it's perfectly healthy to eat some of those carbs on Thanksgiving. Or maybe you are looking forward to some warm and fruity pie. It's not an everyday occasion, which is why it's meant to be enjoyed while spending time with the ones you love. As long as you don't grab the whole baking dish of your grandma's funeral potatoes and tell everyone to "Back the He!! away from you", then by all means...

Enjoy! :)

Ingredients:

1 recipe homemade cornbread (optional recipe below)

1 loaf stale whole wheat/grain bread-not the sandwich kind

3 TB. coconut oil

3 shallots diced

3 stalks celery

4-5 garlic cloves diced

3-4 c. vegetable stock

1-2 TB. fresh thyme chopped

1-2 TB. fresh rosemary chopped

1-2 TB. fresh sage chopped

1/3 c. dried cranberries

optional: 1/2 c. pine nuts

sprinkle of salt & pepper

Ingredients for Cornbread:

4 TB. melted coconut oil, plus more for pan

1 c. whole wheat pastry flour

1 c. yellow cornmeal

1 TB. baking power

1 tsp. salt

2 eggs

1 c. non dairy milk mixed with 1 tsp. vinegar-makes a 'buttermilk'

1/4 c. honey

Directions: (for cornbread)

1. To make cornbread, grease a small square pan and preheat oven to 425.

2. In a medium bowl mix flour, cornmeal, BP, and salt. In a separate bowl whisk eggs together. Then whisk in buttermilk, honey, and melted coconut oil to the eggs.

3. Whisk together wet and dry ingredients until incorporated. Bake for about 20 minutes, or until done. let cool and then remove cornbread from pan.

Directions: (for stuffing)

1.Once cornbread is done and cooled, chop cornbread into cubes. It will crumble a little, that's ok. Place cornbread cubes/crumbs onto baking sheet and set aside. Cut and cube stale bread, should be about 4 or so cups (maybe more). Spread that bread on a separate baking sheet. Place cornbread tray and bread tray in a 350 degree oven for 7-8 minutes. Remove trays, toss bread, and place back in oven for another 7-8 minutes. If you bread is super stale, you can remove it earlier just so it doesn't turn into burnt toast! :) Once its cooked, add bread to a large (9x13) baking dish.

2. In a stove top pan, melt your coconut oil over medium-low heat. Add your shallots and celery. Toss and cook until they become translucent, about 4-5 minutes. Add in garlic and cook another 2 or so minutes. Next throw in your herbs, 1/2 c. of the veggie stock, and dried cranberries. Stir then turn off heat.

3. Grab your bread dish. Spoon herb mixture over bread crumbs and toss to coat. Then using a measuring cup, slowly add in the rest of the stock. Start with 1/2 c. increments, and add enough until bread is completely moistened. You don't want it to be super wet, like mushy. You also don't want it to be super dry. Toss bread as you add liquid, you may not need all of the stock. The cornbread will also start to crumble, that's ok! If you want to add pine nuts, go ahead and fold those into the bread as well.

4. Place in the oven for about 35-45 minutes.

Want to know the best part about this stuffing...

It didn't come from the Turkey's hiney.

(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

November 15, 2012 Arielle

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let's face it...For lunch he probably had a hot dog from 7/11 and that's just sad. I also remember that he's human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren't buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well...that's about as far as it goes.

After making dozens of healthier cookies I've learned that I don't have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren't that great. But rest assured, I've eaten every failure without even thinking because...well..let's move on shall we?

So fast forward to these cookies.

When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I've learned quickly a few things when adapting cookie recipes, and what works and what doesn't. Here are just a few of those things:

It's amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn't. It takes on a nutty butter flavor, and you MUST put it on toast...or popcorn...or rub it on your legs because that's sexy.

You know what else you MUST do?

Make these cookies...

Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

The second the hubs got home I told him I made some cookies, and the first thing he did was make a 'Yea I am super excited, not really face...' But after his first bite, his face went from lam-o to....

I am now going to end this post like I do many others...

Best.Wife.Ever.

Healthy Eating According to a 2 Year Old!!

November 14, 2012 Arielle

I guess you could say it's Part two of Healthy Eating according to a 1 year old. I thought I would see if Boo had improved, or had better answers but...

Well, you'll see...

Happy Wednesday Everybody!

Easy Simple Salmon

November 5, 2012 Arielle

For as long as I can remember, I've never been a fan of eating fish.

Between the smell, the scales, and it's oogly eyes....no way. Not happening.

I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean...I'd then proceed to whine and complain, while throwing myself on the couch in agony...Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn't thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite...

I died.

I don't know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I'll recreate that salmon...As soon as I figure out how to make a pound of butter healthier...

For now though I've learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before...Not happenin'.

Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn't skin, otherwise you don't have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn't touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken...

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

I am not a hooker...

My husband was that one guy...from LMFAO...

And no I'm not a clown hooker...wrong again. I'll give you a clue:

Kay-dollar sign-Ha.

Boo was an owl, and she was sooo excited to flap her little wings! Except, I don't think she is going to be excited about this picture come 15 years...Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin...

Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?

Butternut Squash Creamy Pasta

November 1, 2012 Arielle

Every year on Halloween I've always had chili and cornbread. It just seems like the right thing to do.

This year we will do the same, but I do know that there are some non-chili and cornbread believers out there. Aka my husband.

He's so freakin' weird.

So if you are still searching for comfort, but don't want it to go straight to your hiney, then I would suggest this ultimate creamy and definitely comforting pasta. It's similar to macaroni and cheese...minus the cheese.

And my friends, we can thank the star of the show for that ultra creamy and delicious pasta...

No not Boo...Although she might be a STAR...She did nothing to help with the pasta. Except inhale it.

The real star of the show is the one and only Butternut Squash.

And to show you how big butternut squash really is, I decided to show you the comparison between one and Sweet Pea.

Then Boo got jealous and wanted me to take a picture of her with her best friends...

I feel I am getting sidetracked here.

Ok so for starters, the recipe calls for butternut squash puree. You can buy canned squash, but fresh is and always taste better. So if you have the time, it's definitely worth it! It's actually pretty simple to cook and make puree. Here is how:

First you need to cut the squash is half, which if your weak sauce like me, it may seem practically impossible. But I promise it's not.

First stab that butternut squash in the middle, till the knife goes all the way through.

Pull the knife down to cut half of the squash, then do the same on the other side.

Next scoop out the seeds.

Then take a baking sheet with raised sides and fill the pan with just a little bit of water, like 1/4 inch.

Place the squash face side down and roast in a 400 degree oven for 30-45 minutes, or until done and soft.

Using a spoon, peel off the skin from the squash.

Then puree the squash in a food processor. If you have to, add a few TB of water to make it completely smooth.

I stored the extra puree in freezer bags to use when Sweet Pea starts eating.

Ok...now to that comforting dish all you chili haters have been waiting for...

Ingredients:

2 c. dry pasta

1 TB coconut oil

1 TB. whole wheat flour

1 c. coconut milk from can-full fat

1 c. butternut squash puree

3 TB. Nutritional yeast

1 tsp. ground mustard

1/4 tsp. tumeric

1 TB. oregano

1/4 tsp. nutmeg

1/2 tsp. garlic powder

salt/pepper

Directions:

1. Cook pasta according to directions. Heat a sauce pan on med-low heat over stove. Add oil. Next sprinkle in flour and whisk until combined. Add milk and continue whisking until all lumps are out. When it begins to simmer and thicken add in puree as well as spices. Whisk until combined and let simmer and thicken.

2. Once pasta is cooked, fold it into sauce. Serve immediately.

Hope everyone has a fun and safe Halloween!!

And for all our friends on the East Coast, our prayers are with you!

Easiest Pico De Gallo Salsa...Ever

October 29, 2012 Arielle

Salsa is like one of my favorite foods.

It has tomatoes, which is the main ingredient in Ketchup, and like, you can put that crap on anything.

Then there is cilantro, which if you ask me, somebody should make a cilantro scented candle. I'd buy it.

Salsa is just so versatile, and it can dress up any dish that is lacking that va va voom factor. For example, if you had a really hard day and you changed one too many dirty diapers and spit up messes, therefore you are making cereal for dinner...Well, it sure makes your husband happier when you tell him there is fresh pico salsa in the fridge.

Just make sure you have chips.

Because just cereal and just pico de gallo salsa really aren't the greatest together. That is unless it was cereal and ketchup.

That DEFINITELY goes.

Pico De Gallo Salsa

*This is the easiest salsa EVER. It takes all of about 5 minutes to make and it's super fresh! It is best served that day, otherwise it won't do well after 24 hours. It begins to taste funky and your fridge will start to smell like onions :)*

Ingredients:

2 large round firm tomatoes, not from the vine. *Preferably organic*

1 bunch cilantro

1/2 small onion

1 jalepeno

1 lime (zest and juice)

salt and pepper

Directions:

1. Dice your tomatoes, onion, and jalepeno into small chunks. (Remove seeds from pepper if you don't want it spicy.) Chop up your cilantro into small pieces, then add the ingredients into a bowl. Add zest and juice of 1 lime, sprinkle of salt and pepper then toss everything until combined. Add more S/P for desired taste.

Here is a little tip I might add with this salsa...

Pico De Gallo=Sexiest Breath Ever!

4 Year Wedding Anniversary Video for My Hubby!

October 25, 2012 Arielle

Today is the 4 year wedding anniversary for the hubby and I!

(I don't have the professional pics on me, but here are a few from that day!)

I would give anything to inhale that cake right about now...

It's crazy to think that in 4 years, out little family has grown and accomplished so much!! Between 2 baby girls, graduate school, a residency, and moving a bajillion times...!! We have been SOO extremely blessed!

And in honor of our anniversary I made a video for the hubby! :)

I promise you are going to want to see it! hhaha There are pretty some hilarious old home videos in there...of the hubby...and a few moments where I shed a tear! :)

Dear Hubby:

Happy Anniversary! I love you more than words can express, thank you for putting up with my crazy tendencies!! And thank you for being EXTREMELY hard working for our little family!

I love you!

Hearty Chicken Tortilla Soup

October 24, 2012 Arielle

I've never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine...But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.

Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.

I think I've converted both my children to Nordstrom's lovers...Especially Sweet Pea.

Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.

I told her no and blamed her Daddy...

After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say...Probably something along the lines of, "YOU picked that pumpkin...Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I'M your guy!"

As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.

Minor...Major..Same thing.

*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*

Ingredients:

1-2 TB. coconut oil

1/2 medium onion diced

1 TB chopped garlic

1 1/2 c. frozen or fresh cooked corn

1 can diced tomatoes

1 can black beans drained and rinsed

1-2 c. cooked quinoa

2 c. cooked organic chicken chopped-seasoned with salt and pepper

32 oz. organic chicken broth

2 tsp. cumin

1 TB dried oregano

1/2 tsp. paprika

1/2 tsp. coriander

1/4 tsp. celery seed (opt.)

salt and pepper to taste

cilantro, lime, avocado, and crushed tortilla chips for garnish

Directions:

1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)

Thank goodness for leftovers! Tomorrow looks like it's going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!

(Rather than going broke at Target....)

Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

Homemade Pumpkin Puree + Video Tutorial

October 16, 2012 Arielle

So here's the deal.

Pumpkin season is like a food bloggers Christmas...Am I right?

We load up on canned pumpkin, bake muffins, pies, cookies, pasta dishes etc.

We freakin' love it.

Then the other day at Costco when I was considering buying the 90 oz. of canned pumpkin puree they were selling, I realized that the pumpkin in the can obviously wasn't fresh. And who knows how long it had been sitting in those cans.

More importantly I was planning on loading up on the puree for baby food in the future, but then I realized that was definitely not ok...

Canned pumpkin puree is great ... But fresh pumpkin puree that's in season...

It's phenomenal. I mean, it's practically a different color than the canned puree. That right there should say something.

So for those of you interested in how to make your own puree, whether your going to cook with it or feed it to your baby, here is a simple how to.

And if the pictures aren't enough, I put together an incredibly embarrassing video tutorial for you to see.

Merry Christmas.

First your going to start with a small pumpkin. I believe they are called sugar pumpkins, but I really don't know. Neither did the guy working in the produce section...So it's all good.

Just make sure they aren't the large jack-o-lantern pumpkins.

After you have washed the pumpkins, cut the stems off the pumpkins.

My knife is about as sharp as a butter knife, so this counted as an arm workout for me.

Then cut the pumpkins in half.

Next your going to scoop out the seeds, or as Baby Boo calls it, the yucky stuff...

Save the seeds people...save the seeds.

Roast them, and then coat them in chocolate. Then buy me a diamond ring because after that you will love me forever.

Next preheat your oven to 350 degrees. Place the pumpkins face down, or face up, on a baking sheet and bake in the oven for about 45 min to an hour...or until the pumpkins are soft and you can poke them with a fork.

They will brown and the skins will shrivel a little when they are done!

Using a spoon or your hands, peel off the skins.

Discard the skins and add the rest of the pumpkin into a blender or food processor and process until creamy.

Note #1: Some pumpkins are more dry then others. Don't worry, this is perfectly normal. Just add a few TB of water until you reach the desired consistency!

Note #2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery. Don't worry, this is normal too! :) Just strain puree through a cheesecloth!

Store in the fridge for about a week, or store in the freezer for 6 to 8 months!! Just add about 1 c. of the puree to a plastic bag and flatten it out and lay it flat in the freezer!

Perfect for baby food!

Check out the wacky video to go along with it:

And don't you worry my little pumpkins, I've got pumpkin recipes coming up to go along with this puree!

But in case you can't wait, here is a favorite one from last year!

Pumpkin Hot Chocolate

Be back soon for more pumpkin madness!

Black Bean Quinoa Cilantro Salad

October 11, 2012 Arielle

Before Sweet Pea came along and Boo was really young, her and I would spend our days reading and learning about things that little minds need and love to learn about.

I taught her the colors, she learned her numbers, and she sang the ABC's 845 times a day.

She was an extremely fast learner and would pick up on practically any song, dance, letter, and/or number that we would teach her. I have to admit that she made me one proud mama, and I loved having her perform and repeat the things she learned to others.

Recently though, Boo's ability to 'pick up and learn things' at an extremely fast rate has somewhat made me wonder if we are destined for trouble in the future. And more often than not, I would much rather she not repeat the things she's learned..from whatever sources they have come from.

If your wondering what types of things Boo has been saying or doing, I can give you a brief synopsis...

I also must add that I've been told to knock it off several times a day...

I'm at a loss for words...

And on days when I ask Baby Boo what she wants for lunch and her response is simply, "Nobody Cares..."

Well then I make what I want and don't consider whether or not she's going to like it.

How Rude.

Black Bean Quinoa Cilantro Salad

Makes 5 cups

Ingredients:

2 c. veggie broth

1/2 c. dry quinoa

1 c. cooked corn

1 can black beans drained and rinsed

1 red bell pepper diced

1 large tomato diced

2 avocados diced

(For the dressing)

1/4 c. onion

2 garlic cloves

1 tomatillo

1 bunch cilantro

juice of 1 lemon

1 tsp. dijon mustard

1 tsp. agave

1 TB. olive oil

1/2 tsp. cumin

1/4 tsp. salt/dash of pepper

Directions:

1. In a pot add veggie broth and quinoa. Bring to a boil, then reduce to simmer and cook quinoa until fully cooked for about 20 minutes. For better directions on how to cook quinoa, click HERE.

2. While the quinoa is cooking, make the dressing. Process dressing ingredients in a blender or food processor until combined, like so:

3. Once the quinoa is done and cooled down, add it to a large bowl. Add the rest of the ingredients and fold in the dressing. Top with crushed tortilla chips! :) Or use tortilla chips to scoop it out! :)

I was completely confused as to where Boo was learning these not so nice phrases until I sat down with a big bowl of this for lunch and turned on my recorded episode of Housewives.

One of the ladies shouted, "What the He!!", and Boo quickly responded...

Ya. You get the picture.

Cilantro Goat Cheese Bean Taquitos

October 9, 2012 Arielle

One might think a week off of blogging would be a nice vacation.

Not a lot of cooking or picture taking, and no late night post writing...

Don't worry...My week was just as busy.

Despite very dramatic events, (Note: picture above...), I finally re-loaded EVERY.SINGLE.PICTURE. on this blog.

(Ok, I lied...I only did the recipe posts.)

Now, every recipe should be pin-able for Pinterest. If I missed a few let me know and I'll happily fix those post too!

You also may notice the blog hasn't received that much needed Botox/face lift that I talked about. Don't worry, that is still happening. Fixing the recipes took longer than expected, like all fracken week, so I wasn't able to work on the makeover. But now that the recipes are done, you will start to notice a few things changing on the site!

As for now, here's a dinner recipe for you and those busy nights.

It's hubby approved...

Boo approved...

And a fracken hungry and tired mama approved...

Cilantro Goat Cheese Bean Taquitos

Ingredients:

8-12 tortillas

5 oz goat cheese

1/4 onion finely diced

2-3 cloves garlic finely diced

1 red bell pepper finely diced

1 bunch cilantro finely diced

1 can black beans drained and rinsed

1 c. leftover rice/quinoa (even better if its spanish rice)

1 c. cooked corn (can be frozen)

1 tsp. cumin

1/4 tsp. chili powder

sprinkle of salt and pepper

coconut oil

Directions:

1. In a saucepan, drizzle a little coconut oil/olive oil. Add in onions and garlic and cook for about 3-5 minutes. Add in pepper and cook for an additional 2-3 minutes. Add in beans, rice, and corn and stir until fully heated. Sprinkle in spices and stir until combined. Remove from heat, add in cilantro and goat cheese and stir until combined.

2. Get tortillas and spoon a heaping amount of prepared filling onto tortilla. Roll tortilla like a taquito and secure with toothpicks. Continue to fill the rest of the tortillas and place them on a baking sheet. Brush a little coconut oil on top of each roll.

3. Bake at 350 degrees for about 15 to 20 minutes.

4. Top with hot sauce, guacamole, cilantro, greek yogurt, extra cheese...etc.

Here's to hoping for a less dramatic week! :)

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

September 26, 2012 Arielle

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she's a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food...although not healthy lol...looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes...

And every time he say's the same thing, " Now why can't you make that?!?"

In which I reply, "Shut up and drink your greens!"

Every once in a while, because I love him, I give in and make him something that he's been begging for. One of those dishes just happened to be baked french toast.

I've talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well...Practically sharted.

JK.Gross.

Let's just say he got really excited. Ever since then, that's all he can talk about, so I decided to show that boy I love him and make him the meal he's been requesting for ages...

Of coarse I practically changed the whole recipe and added a vegetable...

It's the thought that counts right...?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won't get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it's hard just use a fork or pastry cutter to incorporate all ingredients. If it's liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night...You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup...take a bite...

Welcome to heaven!

At first I didn't tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It's safe to assume it was a hit!

Here's to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Chocolate Peanut Butter Ice Cream Pretzel Pie

September 21, 2012 Arielle

Let's talk about dessert.

We've all been there.

8:30 at night, kids are asleep, husband is knee deep in his fantasy football draft, and you've plopped yourself down on the couch to watch some good ol' trash tv.

Then it hits you...A craving like no other. First you start to itch, and then your right eye starts twitching.

Then before you know it your legs begin to spasm and that craving for something sweet has sent you to loose all control.

It's getting dangerous.

You try and hold yourself back from opening that package of M&M's that somehow mysteriously ended up in your pantry, but each time you slap yourself in the face and say, "NO Dangit!," a giant sized red M&M grabs you in the face and says...

"EAT ME!"

This is serious.

So then you do the worst thing possible because the stress is too much to handle.

You put on your stretchy pants and head to the kitchen to do some damage.

First the M&M's, and then the Ding Dongs.

Oh Crap! Hubby bought Peanut Butter Oreos...Get in MA' Belly!

An hour later your husband finds you in the fetal position lying on the kitchen floor cradling a package of Tums and a bottle of chocolate syrup.

He picks you up, wipes you off, pries the chocolate sauce from your hands, and puts you to bed.

As he is tucking you in, you can't help but wish that the previous hour was all a dream, and drinking a carton of ice cream never happened...

But it did...Oh yes it did.

Wait...You mean that's never happened to you.

Uh, ya me neither...

Dessert cravings can be a dangerous thing...OBVIOUSLY.

The stress of trying to beat those cravings and choose a healthier option can send you into full blown panic mode.

Which is why it's almost a necessity to have a pie on hand.

One that's naturally sweetened, packed with protein, boost of omegas, and well one that screams...

EAT ME!

Chocolate Peanut Butter Ice Cream Pretzel Pie

Ingredients: (For the ice cream)

3 bananas

1 avocado

1/2 c. peanut butter, almond butter, sunflower butter for nut free version -make sure no sugar added, just nuts for ingredients

1/3 c. cocoa powder

1/8 c. coconut oil

1 TB. vanilla

(For the Crust)

2 1/2 c. salted pretzels

20 small/medium sized dates-pits removed

1/2 c. peanut butter, almond butter, sunflower butter for nut free version-make sure no sugar added, just nuts for ingredients

2 tsp. vanilla

(For the topping)

1/2 c. pretzels finely crushed into crumbs-the finer the better

Directions:

1. Prepare the crust first: In a food processor, process pretzels and dates first until fine crumbs appear. Add nut butter and vanilla until combined. Mixture will be crumbly..that's ok! Press crust into spring form pan. (PRESS HARD)

2. Prepare the filling: Blend all ingredients in a blender until smooth. Pour on top of crust and spread out. Top with the 1/2.c finely grated pretzels. (The finer the better!)

3. Place covered in freezer for a couple hours until hardened. If it's in freezer for a longer time, let thaw for a 3-4 minutes before cutting and serving.

Now..No need to be all lady like/gentleman-ish when eating this pie.

By all means, go crazy and shove this bad boy straight into your mouth...No hesitation!

SO next time that sweet tooth craving comes a creepin', just slap your self on the hiney and remember there's a nice delicious healthy pie waiting for you in the freezer!

Your welcome...

Little Chickpea Food Wednesday: Strawberry Basil Chickpea Salad Sandwiches

September 19, 2012 Arielle

Today I have not sat.

Not on the couch, nor the floor, or the rocking chair, and definitely not in my bed.

(And if you are wondering if I've gone to the bathroom, that's I think a no...)

I ate my meals standing up while I did the dishes, swept the floor, and fed a baby.

And I'm pretty sure the above sentences are run-on sentences.

Even my grammar doesn't know when to slow down.

One thing I have noticed since Sweet Pea was born is that there is more things to accomplish than ever, and I don't have enough hours in the day to do it. There is always a mess to clean, a dish to put away, and a mouth to feed.

But one thing I'm realizing is come 8:00 at night when the littles are sleeping, and my house is still not as clean as I want it to be....

Is that I've spent more time washing dishes, than reading books to Boo.

I've put toys away again and again, instead of using them to play and interact with Sweet Pea.

I suck.

Ok, that's pretty harsh...But that's how I've been feeling.

Sometimes I feel like I need to do it all. When in reality, I don't...

All I really need to do is be with my kids.

They don't care if the toys are everywhere, in fact they would probably prefer they were.

They aren't upset if there are dishes in the dishwasher, they just want me to sit and play tea party/picnic with them.

And come dinner, they don't want me to hand them the I-Pad so they can be entertained while I cook...

They want to sit on the counter and help, taste each food item, and laugh with Mama.

And in that moment, your child has not only made you proud by trying celery and cashews, but you've done something with dinner time that is very special.

Food is meant to bring people together, and cooking with your kids does exactly that!

Strawberry Basil Chickpea (or Chicken) Salad

Ingredients:

2 cans chickpeas, drained and rinsed OR 2 c. shredded cooked chicken OR 1 can chickpeas and 1 c. shredded cooked chicken

1 c. diced strawberries

1/2 c. grapes diced

1/3 c. diced cashews

1-2 stalks celery diced

1/4 c. finely chopped basil

salt and pepper

Dressing:

2-3 strawberries

2 TB. plain hummus

1 TB. balsamic

1 TB. maple syrup

2 TB. mayonnaise (We make homemade) , veganaise, or greek yogurt

Directions:

1. If using chickpeas, pour them into a bowl and mash up with fork. Toss in the rest of the ingredients.

2. To make the dressing, mash the strawberries with a fork. (I used my hands to mash it really well too.) Whisk in the rest of the ingredients and fold into salad. Sprinkle with salt and pepper to taste.

3. Serve in a sandwich, on top of a salad, etc..

To me...

A delicious dinner, a happy family, and a messy house is the BEST way to end any day!

********************************************************

This has been part of a series of post called Little Chickpea Food Wednesday!

Check out other Little Chickpea Food Post:

Banana Pudding

Deconstructed Omelette

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

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Hubby Meals: Blueberry BBQ Sauce and Chicken Sandwiches

September 11, 2012 Arielle

Cooking for my husband has definitely been a challenge in my almost 4 years of marriage.

I mean seriously! How am I supposed to compete with frozen taquitos and Beef Baja chalupas from Taco Bell. (Speaking of the Bell, did you know they have taco shells made out of Dorito Chips? Way to go Taco Bell. What's next? Cheetos in a burrito??)

We all know that husbands can have the eating tendencies of a toddler, demanding milk chocolate Ovaltine with their dinner and throwing hissy fits when something green is on their plate. Then finally after many failed attempts of the flying airplane spoon, promising him that he can watch the football game as long as he takes 4 bites of his asparagus is sometimes the only thing that works.

Which is why when I find a wholesome and healthy meal that is Hubby approved, I feel I must shout it from the rooftops and share it with the world...

That way wives across the country can stick it to the man, and actually have control of the remote after the kids go to bed.

Trash TV all the way...Goodbye ESPN.

And what better way to make a man happy then by offering him a manly meal...

One that screams, I'm no sissy la la for eating this sandwich. I'm a MAN!

Even if the dressing is a little fruity...

Blueberry BBQ Sauce

Makes 2 cups

Ingredients:

1 c. blueberries

1/4 c. finely diced onion

1 TB. chopped garlic

1/2 c. ketchup

2 TB. balsamic vinegar

1 TB. rice vinegar

2 tsp. molasses

1 TB. maple syrup

1 tsp. worcestershire sauce

1/2 tsp. dry mustard

Directions:

1. In a skillet, heat about 1-2 TB. coconut oil on medium heat. Add onion and garlic and cook a few minutes until onions start to brown. Add blueberries and cook for about 10 minutes (you can lower the heat a bit). The blueberries will begin to soften and burst. Start to mash with a fork, (this should be easy to do), add in other ingredients and stir to combine and cook for a few more minutes for it to thicken. Transfer to a blender and blend until creamy.

2. Store in an air tight container in the fridge for about a week.

Best.Dang.BBQ Sauce.Ever.

I don't think I will ever buy bottled BBQ sauce again...I mean, that would just be wrong.

Now this BBQ sauce can serve many purposes, but in our household we love BBQ chicken sandwiches. (I have also used chickpeas instead of chicken on occasion.)

Don't be afraid to load up that sandwich with as many toppings as you desire.

My favorite combo for this was avocado, spinach, goat cheese, and grilled peaches (that were brushed with coconut oil.) Add that onto a soft and fluffy wheat carb and you've got yourself one happy husband.

But let's be honest, whose really the one that's truly happy. That's right...You!

Happy wife=Happy life.

But you already knew that huh? :)

Freezer Pesto Egg Breakfast Burritos

September 7, 2012 Arielle

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I've found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren't cheap and 1 box only last like...and hour.

Sadly we can't live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I've tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both...

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it's ready and cut when it comes time to cooking.

This week I'm going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It's great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!