Game Time Snacks!!!!

I am a sucker for football junk food, so if I can make it a bit healthier I will do it! Since the next month will be full of big games and parties, here are a few ideas for some snacks!

Little Smokies:Grass-Fed all-beef cocktail wieners
BBQ sauce (organicville is a favorite of ours, no sugar, sweetened with agave)
1 can organic diced pineapple

1. Place the wieners, pineapple, and BBQ sauce into a crock pot and simmer.
Enjoy!

More Game Time Snacks!!!

Mexican Layer Dip:
1-2 cans organic black beans
3 avacados
1/2 cup fresh organic pico salsa
Sea Salt
Cumin
1/2 lime
Organic, Raw Cheese
Diced tomatoes

1. Warm the black beans on low heat and season with cumin and a few spoonfuls of fresh salsa. As the beans cook, mash them into a bean dip for the first layer...refrigerate for a few minutes then add the following layers.
2. Make the guacamole layer by mashing avacados, sea salt, lime juice, and the rest of the fresh pico (Valley Natural's fresh, organic is my favorite)-then layer on top of the bean dip.
3. Shred the organic, raw cheese on top for layer 3.
4. Top with diced tomatoes and serve.

We like these with organic corn chips, Pecan gluten-free crackers, or rice crackers/chips. Many people like onions or olives also, but we prefer it simple.

Homemade Chili Con Queso:
Leftover Cup of Chili
Organic Salsa
Organic, Raw Cheddar/Monterey Jack

1. Place chili, salsa, and shredded raw cheese into a small crockpot and melt together. Serve with chips or crackers for that perfect cheesy snack that won't leave you feeling ill like the processed junk you buy at the store!

Vegetable Rice Pilaf

Okay, well this isn't rocket science and it's nothing fancy, but it was a yummy way to make rice a bit tastier and more full of veggies!

1 cup organic brown rice
1-1.5 cup organic chicken stock (vegetable stock would also work)
3-4 large carrots, diced
2 stalks organic celery, diced
1/2 lb mushrooms, diced (I used a mixture of portabello and cremini but you could use any)
1/2 zucchini, diced
1-2 Tbsp. organic butter
Sea Salt, Pepper, Garlic (whatever seasons you want)

1. Saute' vegetables and seasonings on medium heat in the butter until softened (maybe 10 minutes or so).
2. Add the chicken stock and rice and bring to a boil.
3. Stir carefully and reduce heat to medium-low and cover. Cook for 10-15 minutes or until done!

We did this as a side dish with a roasted Chicken and even more steamed vegetables-it was yummy and filling!

Missed a Few Weeks...Oops!

I realized that I haven't posted in a while, but that's because I have been in a rut as my three year-old has not been as eager to try new things recently so I have been sticking with the old faithful recipes that she will eat. Don't get me wrong, she's a very healthy eater and isn't your typical kid but lately she hasn't been interested when I throw something new at her, so I am giving her a break. Here's a sampling of some recipes that we've had in the last couple weeks!

Banana Bread
Blueberry Muffins
Wild Rice Stuffed Chicken Breasts w/ steamed vegetables
Chili
Turkey Soup (same recipe as chicken soup but using our leftover turkey)
Chicken Black Bean Salsa Soup (my hubby prefers this on a ezekial whole grain tortilla as a taco)
Grilled Chicken Sausages w/ sweet potato fries and sauteed green beans
Spaghetti w/ brown rice pasta
Blueberry pancakesChicken Nuggets w/ steamed vegetables (broccoli and cauliflower are her favorites right now)-I have also used this 'breading' to coat eggplant, mushrooms, and zucchini and we love it!

Protein Packed Banana Bread

I have posted a banana bread recipe in the past that used coconut flour, and it's super tasty, but a friend of mine from Symon's Family Chiropractic shared this protein packed version with almond flour. It was so quick and easy, and I did part as muffins and part in mini-loaves and both were tasty and simple!

1.5 Cups Blanched Almond Flour (Target, Whole Foods, Valley Natural, Cub)
1 scoop Mila Chia Seed
1/4 tsp. sea salt
1/4 tsp. baking soda (xanthan gum also works)
2 eggs
2-3 mashed bananas
1/4 cup grapeseed or olive oil
1/4 cup raw pure honey (agave would also work)
1/4 cup 70% or darker chocolate chips

Mix dry ingredients, then mix wet ingredients. Combine well and pour into oiled pan or lined muffin tin (I did two mini-loaves and 6 muffins so I could try both). Bake at 350 degrees for about 20 minutes, loaves may take longer, or until toothpick comes out clean. Enjoy!

Try them both and let me know which one you like better!

BBQ Beef Brisket

Okay, so this isn't a very creative, authentic BBQ recipe but it sure was tasty! We have had a very busy Fall so far and I am loving my crockpot!

4-5 lb grass-fed beef brisket roast, fat trimmed
1 bottle Organicville BBQ sauce (sweetened with agave, not sugar)
2 tsp. raw maple syrup
1 tsp. garlic powder
1 tsp. seasoning salt (msg-free)
1 tsp. sea salt
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1 tsp. ground black pepper
1 tsp. chipotle powder

1. Combine all sauce and seasonings well and pour on top of brisket. Marinate overnight to absorb flavors.
2. After marinating overnight, place in crockpot on low for 8-10 hours.
3. Slice or shred meat before serving.

This would be great on a bun or tortilla or even over rice, but we just ate in plain with some steamed vegetables! Enjoy!

Halloween Party Snacks

This afternoon, my daycare kids and I had a Halloween Bash-complete with costumes and dancing! Since they will all most likely be eating candy and junk all weekend and Monday, I decided to keep it healthy and here was my menu:

1. Ghost Bananas-stuck in peanut butter, dark chocolate chips for eyes, and a raisin for a mouth
2. Deviled Egg Spiders-Deviled eggs made with vegenaise, organic mustard, sea salt, and paprika topped with a black olive "spider" (or my attempt at carving a spider out of an olive)
3. Boooo-berry muffins

The kids loved it and didn't even ask for candy/cookies/etc. By the way, we understand that at the holidays it can be tough to avoid treats, so my advice is either to make homemade snacks/treats, buy organic treats to swap, or just let them have a couple pieces of cookie/candy and then make it disappear. Remind them of other fun things about holidays, such as dressing up, spending time with family, games, etc. My 3 year old LOVES parties but for her it's just the idea so as long as you are excited about it, she's happy! Have a Happy Halloween everyone!

Some Snacks Around the House

We try to eat lots of fresh fruits and vegetables for snacks or make homemade trail mixes or bars, but sometimes you just need quick, kid-friendly snacks that you can find anywhere. Here is a sampling of some snacks that we might have on hand... (by the way, you can get all these at Target, Whole Foods, or Valley natural; you can also get most at Rainbow or Cub so they are not hard to find)
1. Organic, Raw Kombucha-do you love soda, this gives you the fizz but doesn't cause cancer!
2. Raw Almonds
3. Mary's Gone Crackers-made from Seeds, Quinoa, and Rice (great with salsa or hummus)
4. Brown Rice Pasta (not a snack, but good with spaghetti sauce or in a pasta salad)
5. Back to Nature Crackers (my 3 year old had a tummy ache yesterday and these settled the belly)
6. Cascadian Farms Organic Granola Bars-occassional treat, but super yummy!
7. Organic Fruit Strips Simply Balanced (Cliff Kids also has a yummy one)-instead of feeding your kids junky fruit snacks, try these (adults like them too)

I often have a few of these thrown in my bag for sudden hunger attacks!

Weekly Meal Plan 10/16-10/22

Sunday:
Lunch-leftovers
Dinner-Grilled bunless hamburgers, steamed veggies

Monday:
Lunch-Omelets
Dinner-Chicken Asparagus Marsala (added shitake mushrooms and pea pods)

Tuesday:
Lunch-Grilled Chicken Sausages, sweet potato fries, raw veggies
Dinner-Taco Soup (crockpot style-we have gymnastics so dinner must be ready when we walk in the door)

Wednesday:
Lunch-Blueberry Pancakes, chicken sausages, fresh fruit
Dinner-Taco Salads (I know, lots of taco stuff but my daughter loves her tacos)

Thursday:
Lunch-Leftover taco soup
Dinner-Leftover Chicken Veggie and Bean Soup (beans instead of rice) from the freezer

Friday:
Lunch-Chicken Nuggets with Veggies
Dinner-Out for dinner with family

Saturday:
Lunch-leftovers
Dinner-Spaghetti with meat sauce and brown rice pasta

Mushroom Tomato Eggbake

It's been a while since I have posted a recipe! I have been making old favorites instead of trying new things...oops! A few weeks ago, I went to a wonderful brunch with other wonderful Mommies that I attend church with-it was great fellowship and great food. After I got home, I just had to ask for the recipe for the vegetarian eggbake that I tried out, and I was pleased to find out that it was actually not terrible for me. I used their recipe (it actually came from wholefoodsmarket.com), but I tweaked it a bit and made it for my family. My husband and I enjoyed it (he even ate the leftovers cold-yuck) but my daughter wasn't a fan (she said she's rather have an omelet instead-I can handle that).

3 Ezekial Sprouted Grain English Muffins (found in the freezer section-I've seen them at Target, Cub, Rainbow, Valley Natural, and Whole Foods)-thawed
2/3 lb mushrooms (I used a combo of cremini and button mushrooms, sliced)
2 medium tomatoes, diced
5 organic eggs
1/4 cup unsweetened almond milk
Sea Salt
Ground Pepper
Any seasonings you like (I used basil, rosemary, and oregano, and more sea salt)
2/3 cup raw, organic cheese (I used sharp cheddar)-shred

1. Cut English Muffins in half and spread in bottom of a casserole pan (I used an 8 x 8 glass pan). I had to cut some to make it fit.
2. Saute' mushrooms and tomatoes in a bit of butter or coconut oil until softened. Spread mixture on top of english muffins in the pan. Let cool.
3. Combine eggs, almond milk, and seasonings and whisk. Pour on top of mushroom/tomato misture in pan.
*I put mine in the fridge overnight and baked the next morning at this point, but you could also bake right away.
4. Top with raw, organic shredded cheese and bake at 350 degrees for 45-60 minutes or until eggs are firm and cheese is browned.

Next time, I might try this with asparagus, peppers, or any other kind of veggie as well! It would be a perfect holiday morning meal for your family! Enjoy!

Berry Upside Down Cake

(Adapted from Bite of Life)

My husband doubted this big time because it was called a "cake" and he claims to not like cake, but he LOVED the chocolate zucchini cake and he loves this one too! It was sweet and filling and you could alter it and try different fruits (the original called for only cherries, the one I found called for cherries and blueberries-I intended to do only blueberries but ran out so I filled in the spaces with tiny, diced strawberries and it was super yummy-next time I might add raspberries as well). I made it as a cake, but I think it would also work perfectly as muffins or in a loaf pan! The almond flour makes is filling and full of good fats and protein, almost like a small meal!

2 2/3 cups blanched almond flour (Target, Valley Natural, Whole Foods market)
1/3 cup MILA chia seed
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
1 tsp. vanilla
1/2 cup coconut oil (melted)-I am guess organic butter would also work
1/3 cup (or slightly more) organic agave nectar (the original recipe called for xylitol or stevia, but I think you could also use honey or maple syrup to sweeten also)
1 cup fresh fruit (I used blueberries and strawberries)

1. Preheat over to 350 and melt the coconut oil. Generously grease a cake, bundt, or muffin pan.
2. Put berries in the bottom of the greased pan.
3. Combine almond flour, chia, salt, baking soda, and cinnamon.
4. Combine eggs, oil, vanilla, and agave.
5. Add dry ingredients into the wet ingredients and combine well until a thick batter forms.
6. Spread the batter on top of the berries in the pan and back for 25 minutes or until the knife comes out clean.
7. Allow to cool for 30 minutes before placing a plate/platter on top to flip out. Cake should slide out easily (you may want to run a knife around the edge first).

I ate this plain, but it might also be good with some coconut milk ice cream. On a side note, I know that almond flour is quite expensive and this calls for a large amount so next time I might also try it with brown rice flour or coconut flour, but that might take some trial and error so I will keep you posted!

Zucchini Chocolate Cake

We were visiting family and they made an awesome zucchini chocolate cake, however, it was not healthy at all so I altered a few things to make it better and it still tastes yummy!

1/4 organic butter
1/3 cup applesauce (I actually used babyfood applesauce because I had extra-I am thinking of doing olive or coconut oil next time so it's more brownie-like maybe)
3/4 cup raw honey
1 egg
1 cup grated zucchini
1 cup brown rice flour
1/4 cup MILA chia seed
1/2 tsp. baking soda
1/2 tsp. sea salt
1/8 cup cocoa (or a tiny bit more)
1/2 tsp. vanilla
1/4 cup almond milk
1/2 cup 70% or darker chocolate chips
1/2 cup diced nuts (I used almonds but we had it with walnuts before)

1. Cream butter, applesauce, and honey together.
2. Add egg and beat well.
3. Mix in zucchini, then add flour, baking soda, cocoa, and salt.
4. Add almond milk and vanilla and stir well.
5. Pour into a pan (I used a 9 inch round pan) and top with chocolate chips and diced nuts.
6. Bake at 350 degrees for 30-35 minutes or until toothpick comes out fairly clean.

My husband ate much of this by itself while it was still warm, but my daughter and I enjoyed it with some SoDelicious Coconut Milk Ice Cream on top-yum!

Creamy Chicken Brocolli Casserole

We don't eat many creamy dishes because we don't eat much dairy, but a friend posted this and I had to try it...plus, it's healthy! My husband and I really enjoyed it, but my daughter just thought it was ok (she isn't used to creamy things and said she would have rather had "regular chicken and brocolli"). I am also thinking of using this main idea to make a healthy green bean casserole for Thanksgiving Dinner!

3 chicken breasts (or, you could use leftover whole chicken from a roasted chicken)
2 heads broccoli (the farmer's market have a lot lately)
1 small onion, diced
2 cups sliced mushrooms (I used regular and portabello, but any would be tasty)
1 Tbsp. organic butter
1/3 jar grapeseed oil vegenaise (Whole Foods or Valley Natural-Refrigerated)
4-6 oz raw, organic jack cheese (shredded)
1 cup raw almonds, shredded

1. Season (sea salt, pepper, oregano, garlic, etc.) and cook the chicken-I baked it in the oven or you could grill it. Dice into bite sized pieces.
2. Steam the broccoli and set aside.
3. Saute the onions and mushrooms in the butter (you could also throw in carrots, zucchini, or anything else you like).
4. In a large bowl, mix the vegenaise and most of the jack cheese together well. Add in the chicken, cut broccoli, and onion/mushroom mixture.
5. Pour the contents into a medium to large casserole pan and top with shredded almonds (I food processed them) and the remaining handful of cheese.
6. Bake at 350 degrees for 30 minutes.

I think you could also add any vegetable or add brown rice or brown rice pasta if you wanted, but I thought it was quite tasty as it was. The almonds gave it a nice sweet crunch!

Weekly Meal Plan 8/22-8/27

Here is our meal plan for this week!

Monday:
Lunch-Lunch with friends
Dinner-Leftovers from the weekend
Snacks-Energy Bars, Brownies, Mexican layer dip with fresh guac (talk at the office snacks)

Tuesday:
Lunch-Chicken Nuggets and Baked Veggies, steamed brocolli and cauliflower with lots of sea salt
Dinner-At a friend's house

Wednesday:
Lunch-Pancakes, Scrambled Eggs, Roasted Chickpeas
Dinner-Wild Rice Stuffed Chicken, organic corn on the cob, roasted root veggies

Thursday:
Lunch-Leftover chicken and veggies
Dinner-Brocolli Chicken Casserole (new one I'm trying)

Friday:
Lunch-Chicken Marsala with leftover veggies,Raw cookies
Dinner-Grilled whole chicken, Salads

Saturday:
Lunch-leftovers
Dinner-Out

Shopping List (draft)

Okay, so I have finally started a shopping list, but I need to finish it (it will always be a work in progress). I also need to find a way to better upload this or put it into a better chart but at least here will give you an idea of a few things (mostly from Target), and I promise to get you a better list soon!

Item and Description:		Price-Target	Price-Valley Natural	Price-Whole Foods	Price-Cub	Price-Rainbow	Price-Walmart	Other/Comments
Organic Eggs		3.79/doz.
*Find a local farm		(they run sales often)
Silk Almond Milk		$3.04
Silk Coconut		$3.29
Almond Breeze Almond Milk		$3.04
So Delicious Coconut Milk			$3.34
Purely Decadent Coconut Milk Ice Cream		$3.99/pint	$5.99	$5.00
Mary's Gone Crackers		$3.99
Diced Tomatoes		$1.69-$2.89
Brown Rice Pasta		$3.69	$4.99				$3.59
Organic Canned Beans		$1.79
*Whole Foods Store Brand runs great sales
Organicville BBQ Sauce		$4.29
*They also have ketchup
Laura's Lean Beef-Target only		$5.29-6.29
		*They run sales often
Meyer Beef		$4.79
Bare Chicken-Target only		$5.99/14 oz
Harvestland Chicken							Whole Chicken-$1.57/lb
						$8.99	Frozen Breasts-Ind. Wrapped-36 oz/$9.48
Harvestland Ground Turkey							$3.19/lb

Coconut Blueberry Muffins

I don't eat muffins very often at all, mostly because they are full of flour and sugar and are not good for you at all. But, the other day, we bought a huge container of blueberries so I decided to search for a healthy and yummy recipe. I found this one, but altered it quite a bit and it worked (sometimes that doesn't always work out)! My 3 year old even said, "Mommy, thanks for the yummy cupcake!"

6 organic eggs
1 stick organic butter, melted
1 tsp. vanilla
1/2 tsp. sea salt
1/2 cup raw organic honey (you could also try agave or raw maple syrup as well)
2/3 cup organic coconut flour
2 scoops Mila Chia Seed (about 1/4 cup)
1 tsp. baking powder
4-6 Tbsp. water
1 cup blueberries (or if you're like me I used way more than that)-or any berries you like!

1. Whisk the eggs, add the melted butter, vanilla, and sea salt and continue whisking until well combined.
2. Add the honey (or other sweetener) and whisk in well.
3. Add the dry ingredients (coconut flour, chia, and baking powder) and continue whisking (batter will be somewhat thin at first but will thicken up).
4. Whisk in the water 1 Tbsp. at a time to desired thickness.
5. Fold in the blueberries carefully (I used fresh berries, but I am sure you could also do frozen).
6. Bake at 375 degrees for 16-18 minutes until toothpick comes out clean and slightly golden brown on top.
*This made me 12 muffins, plus one mini-loaf.
*Be sure to line muffin tins or else grease them with coconut oil or butter.

I can't wait to try them with raspberries (my favorite berry) next time! They are very tasty and not "heavy" tasting, perfect for breakfast with some fresh fruit or a smoothie, or great for an afternoon snack (I just had to try them)!

Wild Rice Stuffed Chicken Breasts

To say this was easy is an understatement! I was getting bored with some of our common meals: salads, grilled chicken, taco soup, etc. so I decided to mix it up and create a "fancy" wild rice stuffed chicken breast. It was simple and took minutes to prepare, and it got four thumbs up from my family (two from my hubby and two from my daughter)!

3 large, chicken breasts trimmed
3/4 cup organic wild rice (I used the quick cooking kind)
Raw, organic cheese (I had sharp cheddar on hand so I used that)
Handful diced mushrooms
2 Tbsp. coconut oil
Sea Salt
Ground Pepper
Poultry Seasoning (any kind without msg)

1. First, I melted the coconut oil in an 8 x 8 glass baking dish.
2. Sliced the chicken down the middle until almost separated, then season both sides of the chicken.
3. Stuff the chicken breasts with 1/4 cup wild rice (more or less to your liking), a few diced mushrooms, and 1-2 slices of raw cheese. Fold closed the chicken and hold together with a toothpick.
4. Bake for 30-45 minutes, broiling for the last 5 minutes to get that golden brown look.

You could also try other stuffing options, such as sun dried tomatoes, goat cheese, or other veggies! We enjoyed these with fresh, steamed veggies!

Weekly Meal Plan 7/31-8/6

Sunday:
Lunch-Chipotle with family
Dinner-Grilled Chicken Drumsticks, roasted baby red potatoes, cucumber salad

Monday:
Lunch-leftovers
Dinner-Salsa Chicken Black Bean Soup

Tuesday:
Lunch-Omelets w/ fresh csa veggies, sauteed baby red potatoes
Dinner-Enchiladas with leftover Black Bean Soup

Wednesday:
Lunch-Grilled Chicken Sausages, Steamed Carrots and Cauliflower, Roasted Chickpeas
Dinner-Spinach Brown Rice Spaghetti with homemade spaghetti sauce (save half in the freezer for next week)

Thursday:
Lunch-Grilled Chicken Salad w/ fresh csa veggies and olive oil/balsamic vinegar dressing
Dinner-Asian Turkey Lettuce Wraps

Friday:
Lunch-Chicken Fajitas with Rice
Dinner-Baked Eggplant, Mushrooms, and Zucchini

Saturday (hubby out of town):
Lunch-Eat Out
Dinner-Leftovers from the week

Snacks:
Almond Pecan Bars
Rhubarb Crisp
Trail Mix
Other Snack Ideas-These are great to just keep around the house!

Reminder: Involved your kids in meal planning and the preparing of the meal. I know that it takes a lot longer to have a 3 year old helper, but when my daughter has even a small part in making or choosing the meal, she is almost guaranteed to eat it without any complaints!

Cucumber Salad!

I used to always LOVE cucumber salads, so when a friend of mine posted a recipe for it, I decided to make it healthy and enjoy it. I was really pleased-I loved it and my daughter liked it. My hubby hates cucumbers which is fine, more for me!

2 Tbsp. Organic Apple Cider Vinegar (the recipe called for regular vinegar but this is what I had and it tasted great)
2 Tbsp. Grapeseed Vegenaise (instead of mayo or sour cream)
Sea Salt
Ground Pepper
Oregano (fresh from the csa)-I used this instead of dill since I didn't have any fresh dill
Dried Lemon Peel (fresh from the csa)

2 cucumbers sliced very thinly
1-2 red onions sliced thinly (I don't enjoy raw onions but I like the flavor they bring)

Whisk or shake together the sauce, add the veggies and refrigerate overnight! I enjoyed this for my lunch today, with a handful of raw nuts! Next time, I might add some green beans to it also!

Popsicles

Okay, Summer is in full swing and I don't want my daughter (s) or her friends (my daycare kids) to miss out on having a cold popsicle outside with the pool or sprinkler. However, I also don't want to buy her the store bought sugar bars that they call "fruit flavored popsicles". If you look in the find print, many even say, DOES NOT CONTAIN FRUIT JUICE. Anyway, I bought a popsicle mold for $2 (walmart, target both has them) and I have been making my own. Let me tell you, my 3 year old will do anything for one (eat all her lunch, go right down for a nap, clean up her toys, etc.). You can really make them any way you want, just don't add any extra sugar. Here's our favorite (it's basically a smoothie)!

1/2 cup frozen strawberries
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1 scoop Mila Chia Seed (thickens and provides all the benefits of chia)
Water (you could do a non-sugary oj maybe too)

Blend until smooth and fill the popsicle tray!

Other variations we've tried:

*Peaches, Strawberries, Bananas
*Chocolate, Banana, Strawberry (using chocolate protein powder and chia)
*Frozen Lemonade (watch sugar content)
*Orange

Stay cool and enjoy! If your child doesn't get enough protein, you could also sneak a scoop of protein powder into yours to fill them up a bit more!

Coco-Chia Cookies (Raw)

These are a quick, easy treat that satisfies the sweets/chocolate craving! My daughter kept begging me for more "Cookie dough" from the fridge!

1/4 cup coconut oil
1/4 cup raw, organic honey
1 tsp. vanilla
1/3 cup Mila chia seeds
3/4 cup raw, unsweetened coconut flakes (you can find these at either Whole Foods or Valley Natural Foods)
1 Tbsp. Raw, Organic cocoa powder

Mix oil, honey, and vanilla in a food processor/blender/hand mixer until creamy. Add dry ingredients until a thick paste forms. Roll into little balls and place on parchment paper in fridge for 1 hour (or in freezer because my hubby and daughter could not be patient that long)! Enjoy!

PS-you might want to make a double batch right away because they won't last long!

Weekly Meal Plan 7/18-7/24

We have another busy week this week, with activities on Monday, Tuesday and Thursday evening so I did some crock pot meals this week!

Monday:
Lunch-Frozen Kashi Mushroom Trio Pizza (I added a few pieces of chicken, diced tomatoes, fresh basil, and a tiny bit of raw cheese)
Dinner-Crock Pot BBQ Chicken (Frozen chicken and Organicville BBQ sauce in the crock pot), steamed broccoli and carrots

Tuesday:
Lunch-Omelets
Dinner-Taco salads w/fresh csa avacado, lettuce, and tomatoes

Wednesday:
Lunch-Grilled Chicken Sausages, Steamed Veggies, Roasted Root Veggies
Dinner-Roasted Whole Chicken, Summer Side Salad

Thursday:
Lunch-Leftover taco salads
Dinner-Crock Pot Spaghetti Sauce with ground turkey and brown rice spinach pasta
*Make Chicken Stock

Friday:
Lunch-Chicken Vegetable Soup
Dinner-Dinner Out with Family

Saturday:
Lunch-Fresh salad with fresh csa veggies and olive oil/balsamic vinagrette dressingDinner-Eggplant Lasagna (use leftover spaghetti meat sauce)

Sunday:
Lunch-Out after church
Dinner-Grilled Chicken Breasts w/ Sweet Potato Fries and grilled zucchini

Weekly Menu 7/10/2011

Here's the weekly menu for this week! My 3 year-old helped me plan it so it's full of her favorites (and some repeats because of that)! I do daycare in my home and this week I have kids for lunch on Wed.-Fri. so I try to make healthy, kid friendly meals those days!

Sunday:
Lunch-Picnic at the beach (brown rice pasta salad full of veggies)
Dinner-Roasted Whole Chicken, Roasted Chickpeas, Steamed Green Beans

Monday:
Lunch-Scrambled Eggs, Raw sliced veggies
Dinner-Brown Rice Pasta with chicken, veggies, and tomato sauce
*Made Chicken Stock for Wednesdays soup

Tuesday:
Lunch-Chicken Nuggets, Steamed broccoli and carrots
Dinner-Taco Soup (by request of a special 3 year old)

Wednesday:
Lunch-Grilled Chicken Sausages, Sliced Cucumbers and Carrots, Roasted Chickpeas
Dinner-Chicken Wild Rice Soup (also by request)

Thursday:
Lunch-leftover Chicken Wild Rice Soup
Dinner-Chicken Asparagus Marsala

Friday:
Lunch-Grilled Chicken (basted with a bit of organic, high fructose corn syrup free bbq sauce), green beans
*Homemade popsicles for dessert if they eat all their food (frozen strawberries, blueberries, and raspberries and a bit of water blended and frozen into popsicle molds)
Dinner-Leftover Taco Soup and/or Chicken Wild Rice Soup (soup seems crazy in the Summer but like I said, my daughter loves it and requested it-if kids help choose things they are very likely to eat them)

Saturday (Dr. Lance's Bday-vacation day for sure):
Lunch-Leftovers or lunch out
Dinner-Out


Snacks
Energy Bars

Menu for the week

This is late, but I have been meaning to post some menu plans. Here was my plan for this week (can you tell I love Mexican dishes):

Monday:
Lunch-out with family
Dinner-Grilled Turkey Burgers, Asparagus, Mushrooms, Kale Chips

Tuesday:
Lunch-leftovers
Dinner-Taco Soup

Wednesday:
Lunch-Grilled Chicken Sausage with green beans and rice
Dinner-Salsa Black Bean Chicken Soup

Thursday:
Lunch-Un-Coleslaw Salad
Dinner-Enchiladas (using the leftover soup from Wednesday night as the filling and topped with raw, sharp cheddar cheese)

Friday:
Lunch-Pancakes, scrambled eggs, and fruit
Dinner-Crockpot Spaghetti Sauce with Spinach Brown Rice Pasta (this will provide 1-2 leftover meals for the whole family as well so I will likely freeze half the sauce for next time)

Saturday:
Lunch-Leftovers/Out to lunch
Dinner-Roasted Whole Chicken with steamed veggies (brocolli, carrots, green beans, etc.), roasted chickpeas

Sunday-
Lunch-Leftover Taco Soup
Dinner-???
meal plan day/shopping day

*I do the majority of my shopping on Sundays, but I tend to still have to drop by the store at least once or twice more throughout the week to get something I forgot or something that sounds yummy or is on sale!

*For us, breakfast is either oatmeal (spiced up with chia seeds, blueberries, and cinnamon), Smoothies (any type), or Omelets (spinach, mushroom, tomato is our fave).

* We also love sweets, so we buy super dark chocolate (70% or higher cocao content) and eat that for a sweet treat (my hubby loves it dipped in fresh ground almond butter)!

Healthy Holiday Meal Idea

Many of you may think that you cannot enjoy a holiday without junk food. Of course, we enjoy treats too but after a weekend of junk at the lake we made a healthy 4th of July meal at home-yum!
Dinner:
Grilled Turkey Burgers (bunless and full of seasonings prior to grilling)
Grilled Mushrooms and Asparagus
Kale Chips (Roast Kale coated in coconut oil and lots of sea salt)

Dessert:
Gluten-Sugar Free Brownies with Coconut Milk Ice Cream and strawberries and Blueberries

Homemade Spaghetti Sauce

Normally, I just open a jar of organic spaghetti sauce, but I am finding it harder and harder to find sauces that don't contain extra sugars, plus my family eats most of the sauce and there are hardly any leftovers, so I decided to venture and make my own. It was worth it and not very difficult at all!

*I used canned organic tomatoes, but next time I will definitely use fresh ones!

3 cans (28 oz) organic diced tomatoes (or 6 small cans)-I would guess 6-9 cups fresh
1 can (6oz) organic tomato paste
4-6 carrots diced (or pureed to keep hidden if your kids don't eat them)
1/2 onion pureed
1 cup diced mushrooms
6-8 garlic cloves
4 Tbsp fresh basil
2 Tbsp dried organic oregano
1/4-1/2 tsp. red pepper flakes (if you like red pepper, you could puree the real thing also)
Sea Salt
Ground Pepper

1. Puree/Dice the carrots, onion, garlic, mushrooms, and basil in a blender or food processor and toss into the crock pot (these develop into a great flavor in the sauce).
2. Puree 2 of the 3 cans of diced tomatoes to make a smoother sauce (or less if you enjoy chunkier sauces) and add into the crock pot.
3. Place the remaining ingredients into the crock pot.
*Cook on high for 6-8 hours
*Cook on low for 8-10 hours
*Or here's what I did since I was home on and off and I enjoyed sampling throughout the day...
-Cook on low for the first 5 hours, then switch to high for 2-3 hours and open the cover a bit to let the excess water soak up. I then separated the sauce in half and froze half of it, while I browned some grass-fed ground beef and added it to the remaining sauce for dinner that night. We were one our way to swimming lessons, so I set my crock pot on warm and simmered the meat sauce for 2 more hours until dinner time!

You really can't over do it (just don't add the meat too soon or it might get dry)...I tasted it throughout and the more it cooked, the tastier if was. It isn't sweet like jarred sauce (because it lacks cancer causing sugar) but it was very good! We ate this with brown rice pasta, but I actually ate mine mostly plain!

Berry or Rhubarb Crisp

I love a good berry crisp, and my hubby loves a sweet rhubarb crisp! The usual crisps contains lots of sugar (probably why they are so tasty and addicting), but I found a yummy version that is sweetened with raw, pure maple syrup and it's super yummy!

Filling:
4 cups berries (or rhubarb)
1/4 cup brown rice flour (you could use anything-coconut flour, almond flour, whole wheat flour, spelt, etc.)
2 tsp. pure organic maple syrup

*Mix together and place into an 8 x 8 baking dish (or 4-5 small ramekins for a dinner party)

Topping:
3/4-1 cup whole oats (use gluten-free if you have gluten issues)
4 Tbsp. MILA raw whole chia seeds
2 Tbsp. pure organic maple syrup (I used 3 for rhubarb to offset the bitterness)
3 Tbsp. melted organic butter (or coconut oil)
1-2 tsp. cinnamon

*Mix together and spread on top of the berries/rhubarb. Bake at 325 degrees for 25-30 minutes. Hint: These might be extra tasty with coconut milk ice cream on top!

Roasted Veggies

Through our csa (farmofplenty.com), we have gotten lots of fresh and new vegetables. I have been trying to figure out what to do with some of them, so I did some searching online and found a site that said 'you can roast any root vegetable'-so I tried it. I decided to roast a mixture of vegetables and we tried them out. Our 3 year-old liked all but one (not bad)!

2 Tbsp. Coconut Oil (melted)
Sea Salt
Pepper
Any seasoning of your choice
Yukon Red potatoes
Kohlrabi
Radishes
Turnips
Sweet Potatoes

First, I peeled and cut the veggies, then tossed them in the oil and seasoning mixture. I then roasted at about 400 degrees for about an hour, stirring every 15 minutes! They were nice and crispy and full of fun flavors!

Crispy Chicken Nuggets

Do your kids love chicken nuggets or fast food? Well, here's a recipe to make them happy and keep them healthy too! My 3 year old has never had McDonald's and she has never had a chicken nugget either, she eats grilled and roasted chicken better than many adults but she loved these nonetheless. She kept telling me how she'd never tried nuggets before, but she liked these nuggets...she also asked if they were healthy (she is well-trained)! I also do an in-home daycare and have a few very picky eaters who don't often eat any of the healthy options I offer them, but even they were excited to try these, even though they weren't greasy pieces of fast food chicken!

1 lb free-range, hormone free chicken (I bought tenderloins and kept them in big pieces, but you could cut them small into nugget shapes as well)
2 cups organic brown rice crisps cereal (I got this at Valley Natural Foods, but Whole Foods also has this)
1/2-1tsp. seasoning (I used sea salt, pepper, cumin, garlic, and some chicken seasoning)
1 whole egg
1 egg white
1/4 cup unsweetened almond milk

First, place the brown rice crisp cereal and seasoning in a food processor until desired consistency, I made mine fairly smooth. Then, prepare egg wash by using the whole egg, the egg white, and the almond milk and mixing together. Begin the dipping process: Egg, Cereal, Egg, Cereal (I dipped twice in each to make sure I coated them well and they were nice and crispy). Then, place them on a greased baking sheet and bake at 400 degrees for ten minutes on each side! Serve with organic ketchup or barbeque sauce (or plain) and lots of fresh veggies (or maybe some roasted sweet potato fries)! Enjoy.

Mashed "No-tatoes"

Don't get me wrong, I love mashed potatoes, but I save the real thing for holiday/vacation meals. Here is a yummy alternative to those to make your meal a bit healthier.

1 head cauliflower
Organic butter
Sea Salt
Almond Milk

Steam the cauliflower until soft. Mash with a potato masher, and season with butter, sea salt, and a splash of almond milk until somewhat creamy! Mmmm

The Fresher the Better!

Now that Spring has finally arrived and Summer is upon us, it's time to start thinking about where you will buy the best produce this Summer. Our office, Premier Life Chiropractic, has begun being a drop off site for a local csa (farmofplenty.com) so we will be receiving a weekly delivery of fresh, organic veggies at a minimal cost! Also, throughout the community, there are lots of Farmer's Markets (St. Paul Farmer's Market, Eagan Marketfest-just to name a few good ones). Last year, I went weekly and got lots of tasty treats including fresh, organic, local fruits and vegetables and raw, organic honey-mmm! My daughter LOVED going to the Farmer's Markets with me, she would ask almost every day if it was 'Market day'! Also, we spent lots of time at the orchards in the area (raspberries, strawberries, apples, and squash of all sorts), which makes it a family event! I encourage you to buy the fresh and local produce whenever possible! It's healthier and fresher, and sooooooo tasty!

Grilled Veggies

Sorry it's been so long, I 've been repeating a lot of recipes lately, but now that Summer is almost here it's time for some new favorites!

This isn't something new, but I made it last night for the first time in a while and it was a fresh, tasty treat!

1 Tbsp. Olive/Coconut Oil
Asparagus (snapped)
Carrots (thinly sliced)
Green Beans (snap ends off)
Lots of Sea Salt
Ground Pepper

Toss veggies into the oil, top with Sea Salt and Ground Pepper. Grill the veggies until slightly crispy and enjoy! We had these with bunless grass-fed hamburgers, and they were amazing! Next time, I might also add in some mushrooms to the mix (maybe portabello)!

Check this out!

How Breastfeeding Benefits Mothers' Health: Scientific American

www.scientificamerican.com

Check out this article on the benefits of breastfeeding!

Energy Bars

I got these from another natural mama blog! They are a yummy little snack and very kid friendly! I got the almonds, pecans, walnuts, goji berries, cacao nibs, and dates from the bulk section of my local organic grocery store (Valley Natural) but they could also be found at Whole Foods.

1/3 cup raw almonds
1/3 cup raw pecans
1/3 cup raw walnuts

*Blend in a food processor until pieces are tiny. Then, pour into a mixing bowl and add:
1/4 tsp. Sea Salt
3 Tbsp. Goji Berries
2 Tbsp. Raw Cacao Nibs
1 tsp. vanilla

Then:
1 cup packed dates

*Blend in thefood processor until it is in tiny chunks, almost paste-like.
*Add to the mixture and mix together (I used my hands to get it blended well).
*Press the sticky mixture into an 8 x 8 bar pan and refrigerate for an hour or longer.
*Cut and serve (you could also cut them and place them in snack size ziploc baggies for easy on the go snacks!)

Enjoy!

Amazing (I mean, Coconut Bars)!!

I am on a huge sweets kick right now, so here's another sweet treat (not healing diet approved but still pretty decent).

Crust:
6 T melted organic butter
1/2 cup pecans
1/2 cup almonds
*I used a food processor to grind the pecans and almonds into small pieces
1/2 cup oats (ground into oat flour)
1 tsp. cinnamon
1 T raw organic honey

Bake at 350 degrees for 10 minutes.

Filling:
2 Large Organic Free-Range Eggs
1/4 cup raw, organic honey (agave and syrup might also work)
1 tsp. vanilla extract
1/2 tsp sea salt
1 cup raw, unsweetened coconut flakes (Whole Foods has good ones)
1/2 cup 70% or darker chocolate chunks (again, Whole Foods)

Add filling to partially baked crust and bake for another 20 minutes. They are gooey and sweet! Yum!

Grain-Free Brownies (no sugar either)

For a long time, I have been skeptical of 'black bean brownies'. I refused to try them because I assumed that they would taste funny and not satisfy my craving. I was wrong!!! I have been on such a sweets kick for the past several months (I am blaming MN Winter) so I am trying to come up with ways to enjoy that sweet taste in a healthier way!

1 can black beans (no salt)-drained and rinsed well
3 organic eggs
1/3 cup melted organic butter or coconut oil (I used butter)
1/4 (or a bit more) cocoa powder
1/8 tsp. sea salt
2 tsp. vanilla extract
1/2 cup raw organic honey

Add these ingredients to a blender and blend well until smooth (30-45 seconds).

2/3 70% or darker chocolate chips (or carob chips)
1/3 cup finely chopped walnuts (optional)

Add these in after blending. Batter will be a bit runny.

Place in a greased 8 x 8 pan and bake at 350 degrees for about 30 minutes. They are gooey and sweet and definitely good for a chocoholic (which my hubby is)! Enjoy!

Some favorite veggies

Now that Spring is here and Summer is approaching, I have been loving vegetables...on the grill, steamed, and just straight from the fridge! Try a few of these with your kids and see what they think. If they are picky with vegetables, try to have them help you choose and make them! Also, add them in soups, stews, and crock pot recipes (sometimes you need to trick them into eating them). Here are a few current favorites in our house:

Steamed Kale w/ lemon juice
Steamed Broccoli, Cauliflower, Carrots w/ lots of Sea Salt
Grilled Zucchini, Portabella Mushrooms, Eggplant
Raw Carrots, Green Beans, Snow Peas

I can't wait for Summer when the Farmer's Markets begin. I can almost taste all the fresh herbs, fruits, and veggies that we can enjoy this Summer! Yum!

Roasted ChickPeas

So, I often have cravings for salty snacks and I found this recipe for roasted chickpeas (or garbanzo beans). We actually had it with a dinner of grilled chicken sausages and grilled zucchini, very yummy combo! You could play around with seasonings to your liking.

1 can organic chickpeas/garbanzo beans, rinsed and dried in a towel
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder/salt
Lots of Sea Salt
2 Tbsp. Coconut Oil or Raw Organic Butter-melted

Mix the melted oil/butter with all the seasonings. Add the chickpeas and toss to coat well. Pour seasoned chickpeas on a cookie sheet and bake for 40-60 minutes at 400 degrees, shaking the pan every ten minutes or so to mix around. Be sure to bake them until they are crispy all the way through so they are a crunchy, salty treat!

Spring Salad

I have Spring Fever big time!!!! Here is a quick, fresh salad I came up with that was perfect with some chicken on the grill, or it would be by itself for lunch!

1 can garbanzo beans, drained and rinsed
1/2-1 cup brown rice noodles (any shape)-prepare as directed
1 cucumber, peeled and diced
3-4 carrots, peeled and diced
1 pint grape tomatoes
1 avacado diced
Italian dressing (I bought a seasoning packet and mixed my own with organic apple cider vinegar and organic olive oil-read ingredients if you are buying packaged dressing, they are often full of bad oils and preservatives)
*You could also just do a simple mix of olive oil, lime juice, salt and pepper
*You could add/omit any other veggies

Toss all the ingredients together in the dressing and refrigerate while you are making the rest of dinner. It tasted fresh, and it made me feel like Summer really is right around the corner!

Crock Pot Fajitas

I got this from a friend who makes lots of yummy crock pot meals for her family. We had it served over brown rice, but she liked it in tortillas like a fajita. Another good option could be on top of a salad!

1 lb. frozen chicken breast (I sliced mine)
1 can organic diced tomatoes
1 can organic kidney beans
1 onion sliced
1 each green and red bell pepper sliced
1/2 lb. mushrooms diced (not in the original recipe, but my family LOVES mushrooms in everything)
1/2 cup diced green beans (not in the original recipe, but I had some extra in my fridge so I added them)
2 tsp cumin
2 tsp chili powder
1 clove garlic, diced
1/2 tsp sea salt

Cook on low 5-6 hours. This also made quite a bit so we had leftovers. Enjoy!

Healthy (semi-healthy) Cookies

I have been trying VERY HARD to find a cookie recipe that wasn't full of flours and sugars! I finally found one on another blog, but of course I changed it a bit. I made them as oatmeal raisin, but I think next time I will make them with dark chocolate chips-yum! They tasted sweet and satisfying, and they were KID APPROVED!

1 stick organic butter (softened)
1 egg
1/2 Tbsp. vanilla extract
1/3 cup raw honey
1/3 cup raw maple syrup

*Whisk together, then add:

1 cup brown rice flour
1/2 tsp. baking soda
1 Tbsp. Cinnamon
1/4 tsp. Sea Salt
1 1/2 cups Whole Oats
1/2 cup raisins or dark chocolate chips

*Mix in the dry ingredients a little at a time. Add the raisins/chocolate chips at the end.
*Chill for 1 hour
*Press cookies down on cookie sheet
*Bake at 375 degrees

Yummy!

Thai Curry (In the Crockpot)

I found a similar recipe online but I changed most of it, so here it is!

1 can coconut milk
2 Tbsp. Red Curry Paste
1 Tbsp. Honey
1 Tbsp. Bragg's Liquid Aminos
1 Tbsp. Garlic Flakes/Powder
Pinch of Red Pepper Flakes
Sea Salt

*Whisk together

1 cup diced carrots
1 cup diced celery
2 cups cut green beans
2 cups cut mushrooms
1 lb mostly frozen chicken breasts (diced into chunks)

*Stir Chicken and Vegetables into the sauce and cook on low in the crockpot for 5-6 hours. You could also leave the chicken whole and cut/shred at the end. I served mine over Jasmine rice, but it would be great by itself too! It had a little spice, but it was still very tasty according to my 3 year-old! She ate her whole bowl with no complaints (which is big success in our house)! Feel free to add/omit vegetable to enjoy what your family loves! I used what I had in the fridge already, and I prepared this the night before so all I had to do what throw it into the crockpot at noon and quickly make the rice before dinner time! It was very tasty!

Un-Coleslaw

This is a healthier way to make "coleslaw" which I typically do not like. I added a lot of things to make this more of a salad than a coleslaw but you could mix it up any way you like it!

¼ cup olive oil
Juice of 2 limes
Sea Salt
1 tbls Vegannaise

*Whisk together well and pour over salad mixture.

Shredded Cabbage
Shredded Spinach
Shredded Carrots
Cherry Tomatoes
Diced Cucumbers
Diced Almonds
Diced Walnuts

Like I said, you can add or omit anything in this salad. Adding the almonds and walnuts made it perfect and filling for a light lunch! Enjoy.

Taco Soup

This is just a quick soup recipe! I used packets for the seasoning but you could probably mix and match your own seasonings. This is great topped with raw cheddar cheese and avacado slices similar to a chili!

1 lb. ground beef or turkey (browned)
2 cans diced tomatoes (one can could contain some chilis if you like it spicy)
1 can pinto beans
1 can black/chili beans
1 packet taco seasoning (I used Simply Organic)
1 packet ranch seasoning (I used Simply Organic)
(the original recipe called for one can or corn but we don't eat much corn so I skipped it)
*you could also add carrots or celery if you are trying to sneak veggies into your kid's diet!

Brown the meat and drain. Mix all ingredients together and simmer for 20-30 minutes. Make a big batch so you may be able to freeze some! Enjoy.

Afternoon Smoothie

My husband and daughter both LOVE smoothies, so he came up with this quick afternoon smoothie to help pick you up and get you going for the rest of the day! We had a whole coconut so the meal and water is fresh!

1 cup coconut water
1/2 coconut meat
1/2 cup blueberries
1/2 scoop chocolate protein powder
1 scoop MILA chia seed

If you don't have a whole coconut, then use coconut milk instead! Enjoy!

Salsa Chicken Black Bean Soup

I found this recipe on a crockpot recipe website, but of course I altered it to our family's liking. It tasted great, and it made a lot of soup. We had company so five of us ate it for dinner and there was enough leftover for lunch the next day! It was warm and tasty...my three year old loved it too!

1 pound free-range chicken (I used frozen chicken breast tenderloins)
2 cans organic black beans (drained)
3 cups organic chicken broth
2 cups diced mushrooms (plus a handful of dried gourmet mushrooms)
2 tsp. organic cumin
1 jar organic salsa (your favorite kind, I used Archer Farms brand)
Shredded, raw cheese, avocado slices (as an optional topping)

Then, simply cook in the crockpot all day. I did high for 4 hours, then low for 4 more hours with my crockpot! If you are gone all day, you could probably just do low for 8-10 hours. The longer it cooks, the more the flavors will disperse...mmm! Then, we shredded the chicken before we served it. This was not too spicy and had great flavor, if you like spicy foods you may want to add some chili powder or chipotle powder!

Crock Pot Chicken

As many of you know, I am due any day to have our second child...so I have decided that I need to start making more crock pot dinners so that I am spending less time in the kitchen and more time enjoying my growing family! So, yesterday I threw this meal together and it turned out great!

1 lb. semi-frozen chicken breasts (thick-cut)
5-6 diced tomatoes (I had some frozen from summer time, so they were so fresh and tasty)
1/2 lb. sliced mushrooms
3-4 whole carrots, sliced
1 cup water (more or less to cover the ingredients)
Lots of Sea Salt
Lots of Italian Seasoning (grinder includes basil, oregano, thyme, rosemary)
Little Ground Pepper
Garlic
Onion Salt
*I didn't measure any of the spices, so you could add lots or a little to your liking!

1. Place all ingredients in crock pot and cook on low for 6 hours.
2. After 3-4 hours, open crock pot and stir well...also adding more spices if you would like.

I served this over a small amount of brown rice, but you could enjoy it plain or over brown rice pasta if you wish. The chicken was tender and fell apart as we ate it! Next time, I will likely add other veggies such as green beans or zucchini, but I just used what was in my fridge this time. The prep time was about 5 minutes and we got to enjoy the italian smell all day long!

Blender Batter Waffles

A friend of mine found this recipe and shared it with me. I of course altered it to what we had in our cupboards and to our personal taste, but it was a very quick, yummy breakfast! You do all the mixing in a blender, so it's easy clean up as well!

1/2 cup applesauce
1/2 cup almond milk (you could use rice milk, coconut, milk, greek yogurt, etc.)
1 tsp. vanilla extract
1 cup uncooked whole oats (any combination of flours or grains-brown rice, buckwheat, coconut, whole wheat-I just happened to have lots of oats on hand)

1. Blend on high for 3 minutes (less if you have a Vita-Mix) streaming in extra almond milk to proper consistency. The recipe also stated that you should cover and leave at room temperature overnight to soak up nutrients, but I just made it all this morning.

Then add:

1 egg
1 tbsp MILA (Chia Seed)
Possibly extra almond milk

2. Blend 1-3 more minutes.

Then add:
1/4 tsp. baking soda
1/2 tsp sea salt
1 tsp. baking powder
1/2 tsp. cinnamon

3. Blend for another 30 seconds. Then, bake in a hot waffle iron using non-stick olive oil or coconut oil spray. My waffle iron uses about 2/3 cup batter per waffle.

This batch made two plain waffles, then I added 3 tbsp. raw peanut butter/almond butter and blended that in to make my hubby some peanut butter waffles. I topped my plain waffle with raw maple syrup and fresh blueberries, while he topped his with raw honey and berries! This is definitely a treat meal, but it was awesome for a Sunday family morning. Plus, it only took 15 minutes total to prepare. I can't wait to try them again adding new and different things each time!

Salad Time

Even though the weather is cold, I have been craving salads lately. So, whenever I can find some decent produce, I buy it (that can be tough)! I have also been craving RubyTuesdays salad bar! You can get really creative with salads and add whatever you like. Here is one of my recent faves!

Several handfuls organic spinach
1 carrot shredded
1 cucumber diced and peeled
1 medium tomato diced (or cherry tomatoes)
4-5 mushrooms sliced
Small handful of walnuts, broken up a bit
Small handful of almonds, sliced a bit
Small handful of craisins
Olive oil and Balsamic Vinegar to taste

Another good idea is to grill/cook chicken in advance and keep sliced chicken in the fridge to add as protein on salads! You could also add any other vegetable or fruit that you enjoy! Salads don't have to be bland or boring, mix it up!

Snack Time!

A lot of you reading this have kids, and I often hear from people that they themselves can eat healthier but it's so hard with kids...or my kids won't eat any of that healthy stuff...or snacks are the hardest part! In our house, we don't have too much trouble with that. Don't get me wrong, our 3-year old loves treats and we definitely let her splurge sometimes when we are celebrating something or if we're having a vacation meal...but, overall we offer her healthy choices and she loves it! Here are just a few of her favorite snacks that we try to keep around the house at all times.

Organic Granny Smith Apples (plain or with almond butter)
Oranges
Grapefruit
Sweet Potato Fries (see previous recipe)
Raisins
Organic Fruit Strips/Leather (Target has great ones)
Carrot or Celery Sticks (plain or with hummus)
Cucumber slices
Avacado by the spoonful
Raw nuts
Trail Mix
Organic, Unsweetened apple sauce
Frozen Berries
Organic Granola Bar (occasionally)

We do allow her to snack often throughout the day, since she is eating healthy foods she needs to be eating often. I always try to keep a few snack options in my purse for when we are on the go...raisins, fruit strips, trail mix, and granola bars are easy to take with you so you don't get stuck somewhere with a crabby, hungry child!