7 Quick Takes

{1} This crazy heat is sapping all my energy and desire to do anything.  I've taken the kids to the pool a handful of times this week.  I'm thankful for my air conditioning.  I'm praying for the people fighting the Colorado fires and for all those affected by the fires.
{2} Despite my lack of energy and desire, I had fun taking my kiddos to our church's Little Angel program several mornings this week.  Little Angels is like VBS for the younger ages.  My friend who organized and led it this year did a FABULOUS job!  And, I got to meet some new moms and make some new friends :)
{3} I also got outside to water the garden a couple of times.  My efforts in the heat have been rewarded!  I harvested some lovely tomatoes :)  This is the first lemon cherry tomato we picked a week or so ago.

{4} So pretty!

{5}  The best breakfast (when making a smoothie will wake everyone up) when it's hotter than Hades

Toast with avocado smashed on top and sprinkled with salt and pepper.  Also, tomato slices on top makes it yummy too.
{6} Another fun baseball season has come to an end...thankful we don't have any games in this crazy heat!

{7} Watching this relationship grow has beautiful and frustrating at the same time.  He loves her to the moon and back...which means he wants to play with her ALL THE TIME (that means he likes to wake her up!), he wants to carry her around, he wants her to wrestle with him.

Almond Butter Strawberry Waffle Sandwich

Mmm, this sandwich is so yummy and perfectly filling.  It makes a great breakfast, snack, or dessert.

This sandwich came about out of my desire to finish off the waffles, a few spare strawberries, and a need for protein.  I liked it so much that I had to make it again...but I used up the last of the waffles.  I did, however, have some GF bread and GF cinnamon raisin bagels.  It still tasted fabulous!  So, you've just got to try it!  Breakfast is such an important meal and should be treated as such.  Eating protein (the almond butter) in the morning will help energize you as well as help you to feel full longer.  The strawberry provides some sweetness as well as a small amount of fiber.  This is sort of like a grown up PB&J...and kids love it too :)

Ingredients
waffle (can be dairy free and gluten free)
almond butter--1-2 tablespoons
2 strawberries, sliced
cinnamon
honey--a teaspoon or so, optional
Directions
Heat or toast waffle (or bread or bagel).  Spread the honey on the waffle then spread the almond butter over the honey.  Top the almond butter with the strawberry slices and sprinkle with cinnamon.  These are great open faced or topped with another waffle.
Serves 1
Enjoy!

Coconut Berry Smoothie

There's no doubt about it, summer's warm temps are here and here to stay.  The warm temps are great for getting out to the pool, playing in sprinklers and on the slip and slide, eating lots more salad and fresh fruits and veggies as well as more smoothies.  I LOVE smoothies and have been making more of a variety than my usual kind of frozen fruit, yogurt, OJ, and spinach.  I came up with this new one recently and was pleasantly surprised at how yummy and fresh it was.
It was super quick and easy to throw together with only 3 ingredients:
Frozen berries (couple of handfuls)
1 can coconut milk
honey (sweeten to taste)

Throw all of these in your blender or use an immersion blender like I do.  Mix it all up. Then enjoy!

Do you have a favorite smoothie?
Linked up at A Little Nosh

Pineapple Macadamia Nut Macaroons

Oh my, these are delicious!  Last week I gave you a little tease about them...eating one conjures thoughts of a tropical vacation. :)  If you like sweet, soft coconut, sweet yet tangy pineapple, and little bits of chocolate and crunchy macadamia nuts, then you will LOVE these cookies.

These Pineapple Macadamia Nut Snackaroons are made by a company called Laughing Giraffe Organics.  They make several different varieties of Snackaroons--Vanilla Almond, Cranberry Orange, and Cherry Ginger to name a few.  They can be bought online via their website or you can pick them up at Whole Foods like I did.*

They are definitely a treat, but they are a healthy choice (though you can hardly tell!) On top of being organic, they are raw, vegan, gluten free, and hand crafted...see, it says right on the front of the package. 

And on the back it tells more about the production facility and also states that Laughing Giraffe Organics are "an independent family run business and (they) greatly appreciate your support."  My mouth is more than happy that I support them :) 

On the back of the package, Laughing Giraffe Organics tells more about their ingredients and their rich nutritional value and how the snackaroons will satisfy your hunger with less and be better than empty calorie consumption.  All their claims are true, but eating just one is hard because they are so delicious!
*As much as I wish I were compensated for this post with a few samples, I haven't been. Maybe one day I'll have some to share.  :)

Favorite On the Go Eating

I do my best to not eat in the car (the kids are another story though!)  Sometimes though it happens.  I'll need something quick to grab and easy to eat and filling, and nutritious too.  I have fallen in LOVE with these

Two Moms in the RAW granola bars.  There are a few different flavors and I've tried them all except the blueberry (I'm going to have to try that next).  I love them all.  I could easily eat a bag of these a day...BUT, they are NOT cheap.  I don't mind too much because they are made with fantastic whole ingredients that are raw, 100% organic, gluten, wheat, and dairy free, sprouted, soaked, and rinsed.   I say I could eat a bag a day, but really, they are so filling that a half a bar works for a light breakfast or very filling snack.  One day I will figure out how to copy these bars and make them myself.  Until then, I will splurge occasionally and buy a bag...and hide them in the pantry because everyone in our house LOVES them!

Microwave Free (Part 2)

I'm gaining confidence in our ability to be microwave free.  Let me explain WHY we decided to go this route.  In recent years I'd started wondering how safe our microwave was (it's from 2000), what was it doing to the nutritional content of our food, wondering how our plates could get excruciatingly hot while our food that was on them still be so disappointingly cold, and wishing for more counter space. Kitchen Stewardship did some extensive research here and here and sourced it all to help in reading the research a little faster.  My 2 biggest concerns regarding our microwave use were the safety of it--leaking radiation--and nutritional value.  Since the kids, especially Penelope, love to be independent and heat up their own food and stand practically with noses touching the door while it's on I figured I'd better determine this safety.  While pregnant with Stella I always moved away from the microwave when it was on.  Have any of you done this or do you stand and watch the food spin around?  I started wondering about any lingering radiation when I popped open the door as soon as it dinged ready.  So, I'd let several seconds and sometimes minutes pass...umm, whatever was heated up was then cold again.  And so it got heated up again.  Then I'd have to go change a diaper, settle a dispute, nurse a baby, and then eventually get back to the microwave that patiently flashed END over and over and held my yet again cold food/coffee.  Are you getting a sense of the cycle here?!  Regardless if microwaves are good/bad I was continually pushing the minute plus button and never getting to the food/drink within.  Frustrating!  After 3 days of making myself microwave free, I've managed to focus on heating my food and enjoying it while hot. :)  So, why did we go microwave free?  It forces me to be more intentional in my heating up and eating food, if there's a chance that microwaved food could be less nutritious, then why not skip the microwave?  The kids have lost a bit of their independence in the kitchen, but this summer I'm looking forward to teaching them how to use the toaster oven safely.  I recommend you check out at least the 2 posts linked here to Kitchen Stewardship for some great info on the microwave topic.

Microwave Free? (Part 1)

We've decided, after much thought, some research via Kitchen Stewardship, and even a couple Facebook inquiries, to get rid of our microwave. Okay, it's sitting on the floor waiting for me to decide whether to donate it or finish moving it down to the basement.  In it's place sits a brand new Breville Convection Toaster Oven.

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I also bought a small butter warmer pot to heat small amounts of things that I would have done in the microwave.  Even though these items were purchased over the Mother's Day weekend and even though they are pretty sweet, I declared them semi-necessary household items and they were not to be called mother's day gifts.  (Instead we had a wonderful homemade family meal...some even baked in the new toaster oven.)
Part 2--Why we decided to try being microwave free

Sweet Treats

In my desire to cut the amount of sugar we consume, I've come across many sweet treats that I'd love to try.  Some are naturally sweetened by fruit others honey, and yes, some with sugar and chocolate chips.  Did you know that a high consumption of sugar rots teeth not just on the outside, but from the inside as well. So, indulge as a special treat and enjoy! :)
This Chocolate Chip Cookie Pie is in.cred.i.ble!  It's from Chocolate Covered Katie, so it's got some nutritional value and is dairy free.  It's also gluten free.  The recipe calls for a hefty amount of brown sugar, but I've made it with only about a half cup of brown sugar which is less than half the amount called for in the recipe. Also, when we've eaten it, I haven't topped it like in the picture, but that sure does look good!

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This next one is one I found via Pinterest, but haven't had a chance to try yet.  It looks and sounds so delicious.  Let me know if you try it.  Don't be scared to use coconut oil.  I had a jar for several months before I started using it.  I'm in love with the stuff now!  It's extremely nutritious and versatile to use.  These treats are called Oatmeal Chocolate Peanut Butter No-Bake Candy Bars.  This recipe calls for dried cranberries--remember not all dried fruit is created the same, some have added sugar, so read the labels if you really want to watch how much sugar is used.

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And, if you're going to indulge, eat something yummily good for you either before or after.  I suggest this version of a kale salad.  It's got a satisfying sweet and salty combo with a crunch and fiber to fill you up.

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When I made it, I made a few changes to it.  I didn't use 8 cups of chopped kale--probably about 5, I just chopped up one and a half bunches.  I used more than a pinch of salt, didn't let my quinoa cool, no macadamia nuts, entire avocado, a handful or two of dried cranberries.

When you're cooking, don't be afraid to change up a recipe a bit to meet your needs, substitute ingredients, or try something new.

Weekly Menu

We've got quite the busy weekend coming up and I'm rather excited for it.  John Paul turns 6!  We've got 2 soccer games for John Paul and a baseball tournament for Alexander.  The tournament is the wild card for the weekend--don't know game times yet.  This can be tricky for meals, especially when fast food isn't an option.  I've already told the kids we'll probably have at least one picnic this weekend.  They are SUPER excited!  Penelope and Jaime have been having picnics almost weekly when Jaime takes a lunch break when working from home.  They are pretty sweet and a memory that I hope she keeps forever.

Saturday--picnic food--hummus, carrots, celery, strawberries, ham and lettuce rolls
Sunday--grilled steak salad with onions and mushrooms
Monday--Chick-un Tikki Masala Pizza
Tuesday--Chickpea and veggie Quizza
Wednesday--BBQ chicken, grilled pineapple, salad
Thursday--nachos--ground beef, tomatoes, avocados, black beans, chips
Friday--Quinoa, kale, and cranberry salad

Breakfasts
Monday--eggs, coconut yogurt, fruit
Tuesday--oatmeal
Wednesday--eggs and sausage, fruit smoothies with kale
Thursday--granola and coconut yogurt
Friday--eggs and cereal or oatmeal

Snacks
*popcorn cakes with almond butter and dark chocolate chips
*apple slices and carrots
*breakfast cookies
*Carrot cake bites
*No bake granola cakes

Peanut Butter Crispies

These have been a yummy treat and even breakfast here.  It's got some protein, fiber, carbs, healthy brain fat, and a bit of sweetener.

Peanut Butter Crispies (Inspired by this recipe)

Ingredients
scoop of peanut butter (or any nut butter of your preference)
scoop of coconut oil
a sweetener of choice--sugar, honey, agave, maple syrup, coconut sugar*--but not too much
crispy rice cereal (I use Barbara's Brown Rice Crisps--they're gluten free)
Directions
Place the nut butter, coconut oil, and sweetener (if using) in a microwave safe bowl.  Heat in microwave for about 20 seconds to warm and soften.  Stir the ingredients in the bowl.  After mixed, add in some cereal and stir to coat the cereal.  Enjoy warm or stick it in the fridge to harden.  My kiddos like this with a couple chocolate chips on top :)
*Check out this info about Coconut Palm Sugar.  I need to research it more, but it is worth it!  Coconut oil is so important and nutritious for us.  Our brains and cell walls need the healthy fat in coconut oil.  Chocolate Covered Katie has some fabulous treats using coconut oil!

Kale Salad

This kale salad is adapted from the kale salad at Unforked and is a fraction of the cost.  And, because you are making it, you can easily create it to be gluten and dairy free.  :)
I was quite skeptical at first, but after a friend swore that it was the most delicious thing, I had to give it a try.
And now, I think you should too :)

Kale Salad
Ingredients
1 bunch green kale (I've made it with the green kale and the purple kale.  The purple kale was a bit tougher and didn't taste quite as good in our opinion.)
lemon juice
extra virgin olive oil
salt
pepper
bread crumbs (Glutino makes some great gluten free bread crumbs)
Parmesan cheese and/or Bragg's Nutritional Yeast Seasoning (the yeast seasoning has a Parmesan cheese flavor and is quite healthy and a great alternative to the Parmesan cheese)

Directions
Rinse the kale and pat it dry.  Pull the leaves off of the tough center stem.  Discard the stems.  Chop the leaves and place them in serving bowl.  Sprinkle the leaves with the lemon juice, olive oil, salt, and pepper.  (The amounts of these are to your personal liking.  Start with about 1-2 tablespoons of lemon juice and olive oil and adjust from there.)  Toss the kale.  Sprinkle with bread crumbs and cheese and/or seasoning.
Enjoy!

Chocolate Pancakes, shh, they're healthy!

I made some chocolate pancakes for us to have for breakfast.  They are gluten free, dairy free, and healthy.  Healthy as in made with buckwheat and quinoa healthy!  And oh do they taste GOOD.  They're delicious plain, with some peanut butter, with some jelly, with some peanut butter AND jelly.  I bet they'd be great with some marshmallow fluff too :)  We will be enjoying these along with some berries (and I bet a couple people in my house will have some with peanut butter and banana slices!) for breakfast.

GF/DF Chocolate Quinoa Pancakes
Ingredients
2 cups GF all purpose flour* (I use Silvana's blend from Cooking for Isaiah)
1 cup buckwheat
2 teaspoons baking powder
1/2-3/4 cup sugar (could sub another sweetener if desired)
1/2 cup cocoa
1/4-1/3 cup milled flax seed
2 eggs**
1-2 teaspoons vanilla
2-3 cups almond milk (or rice, soy, cow milk)
2-3 Tablespoons oil (I used olive oil)
1/2-1 cup cooked quinoa (I used some that was left over from a previous recipe. To make the quinoa, use 2 parts water to 1 part quinoa, mix the 2 together in a pot, bring to a boil, simmer for 10-15 minutes. Let cool before adding to batter.)

Directions
Mix all of the dry ingredients together in a large bowl.  Add in the eggs, oil, vanilla, quinoa, and 1-1.5 cups of the almond milk.  Mix well.  Slowly add in more almond milk until your batter is the consistency of thick pudding (if you want thinner pancakes, use more milk to thin out the batter).  Let batter rest while the pancake griddle heats up.  Use about a 1/4 cup of batter for each pancake.  If your batter is nice and thick, use the back of a spoon to help spread it in to a round pancake shape.  Cook until the edges are done then flip to finish cooking.  For me, this made over 2 dozen pancakes--plenty for breakfast for the family as well as some to stash in the freezer.
*Can be made with regular all purpose flour
**Can be made egg free by using more milled flax seed (3T=1egg)
Enjoy!

Leave a comment here and let me know if you give these a try.
Linked up at A Little Nosh and Momnivore's Dilemma 

Soaked Oats WORKED!

Oh my, I am SO EXCITED!!!! Soaking the oats for 24 hours then cooking them up super fast this morning worked!  Each boy was full after only ONE bowl.  I couldn't believe it.  AND, they each said they LOVED the oatmeal.  I'm so happy that they like something that's quite healthy for them.  Are you intrigued?  Do you have insatiable appetites to fill?  Are you wanting to improve the food you eat?
Here are a couple of resources that I have read:
Some excellent info at Momnivore's Dilemma blog--she's got several great posts about nutrition
Soaking Grains at the Kitchen Stewardship blog--she's also got several recipes there too
There are many more out there including a book, Nourishing Traditions by Sally Fallon.
When I asked Nicolette of Momnivore's Dilemma for some resources about soaking grains, she recommended a few other blogs:
Nourished Kitchen
Food Renegade
Kelly the Kitchen Kop
Cheeseslave
I haven't made my way through those blogs, but I bet there's plenty of great info to read there.

Quick Soaked Oatmeal

Adapted from Kitchen Stewardship*

In a pot, combine about 1 cup of water (bring this water to a boil in the microwave first), 1 cup of oats, and a bit (I just used the cap so it was about 1/2 teaspoon) of Bragg apple cider vinegar. 

I bought the medium sized bottle at Target for about $5.  This stuff is incredible!  Check it out.

Leave the lid off for a couple of hours so that the chlorine from the tap water can evaporate.  Cover the pot and leave it alone.  You want the oats to soak for about 24 hours.
Just before cooking, add about a cup more water to the pot. (I didn't measure any of my water or oats, just threw it together.)  Bring to a boil and stir for a few minutes--3-5 min.  Serve.  That's it!  So fast. 
Can serve with dried fruit, milk, cinnamon, brown sugar, butter, etc.

*I needed to keep our dairy free.  At that link she explains some of the reasoning and science behind soaking the oats.