Halloween Smoothie

Whether you're trick-or-treating tonight or you filled up your bags last night, you might want to consider a healthy holiday treat that doesn't involve loads of sugar.  If you and your family eat a ton of candy on Halloween, consider rationing your kids' candy to a piece a day.  Their sugary booty will probably last until Thanksgiving or Christmas!  We have a prize box that a lot of it goes into.  At the end of the week, if they've behaved themselves, they get a couple of pieces.

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1 serving

1/2 cup pumpkin pureed (or canned)
1 cup yogurt (or kefir)
1 tsp stevia (You could also use 1 Tbsp honey.  Maple syrup would be yummy with this.)****
1/2 banana
1/2 cup ice
1 egg yolk (optional--and if you do, make sure they eggs are fresh)

Blend together in blender or with handheld blender.  Things to add if you want:  a handful of spinach or kale, vanilla extract, pumpkin spices or just cinnamon, 1/2 cup butternut squash or pureed sweet potato, 1 Tbsp nut butterd

I know some of you are thinking, "pumpkin or squash in my smoothie?"  Try it!  My kids absolutely loved it and asked for more, and if you've read some of my other posts, you know they are pretty picky eaters.  What a great way to get some vegetables into those little bodies!





*****Stevia experts say that 1 tsp stevia=1 cup of sugar.  You may need to experiment because for my stevia this is not true even though the company says they don't cut it with anything.  Start with 1/8 tsp.  As you blend take a sip and add more if desired.

Progress Report 10/31/10

It's been a couple of weeks since I've written a progress report so it's about time.

Some of the recipes that were received well by the husband and kids were spinach meatballs, strawberry almond cheesecake breakfast ice cream, coconut ice cream, pumpkin smoothies, butternut squash fries, and salmon nuggets (different from puffs).

Some of the recipes got mixed reviews:  the babies loved the pumpkin pecan bars, the apple almond cake, and carrot raisin buckwheat muffins, while the boys would not even touch it. 

As I learn about the GAPS diet, I cannot decide whether I want to do the intro or not.  I've read that some people have done fine without it and because our issues are not severe, I am wondering if it would be ok to skip it.  I've been practicing and trying out different recipes to prepare, but we have not gone full out GAPS. 

I've learned quickly that I have to limit my nut consumption to just nut butter and not very much of it;  I have already gained a few pounds.  Eating nuts in their original form gives me huge cravings.  I cannot get enough of them which is a good indication that I should not even have one.  The crispy nuts that have been soaked and dehydrated are phenomenal, *sigh* oh well.  I am increasing the kids fruits and vegetables a lot.  It's tempting just to make regular muffins, cakes and cookies replacing flour with almond meal, but part of the GAPS diet is to get large amounts of plants into their little bodies. 

We have had ear infections and colds which was kind of dissapointing, but I think it will take awhile of eating healthy before I see improvements in their immune systems.  The great thing about the ear infections this time is that the twins were due for their 15 month appointments and I thought they just had colds.  More bang for my buck since we pay out the nose for health insurance, I only had two copays (one a piece) and one 20% bill for the doctor's visit.

I have introduced a strong probiotic and cod liver oil to the kids over the past two weeks.  I put it in applesauce and they don't seem to mind.  It is a pain to give it to them in the mornings because everyone wakes up at different times, and, well, I am preparing 5 spoonfuls.  JD has been a little backed up (TMI?) so he is getting a small dose of Natural Calm.  It's magnesium that is supposed to be easily absorbed.  I mix it with a little apple juice and he gulps it down.  I can't be sure, but I think Holden is detoxing.  He has been really grumpy and has not been himself which are signs of detox.  I hope it doesn't last long.

Halloween and all the following holidays will be setbacks, unfortunately.  If it were left up to me, they would eat healthy throughout, but I am not the only one involved in the nutrition choices of my kids.  There will have to be a compromise and hopefully that will be ok on their little systems.

Progress in a nutshell (there I go with the nuts again!):  slow, but coming along.  Introducing more healthy stuff and phasing out the junk. 

Butternut Squash Fries

This recipe makes one cookie sheet worth of fries.  This is not enough for my family of 7.  We gobbled them up and the kids were disappointed they couldn't have seconds.

1 butternut squash
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp dried parsley

Peel and de-seed buternut squash.  Cut into 1/8' strips about 3" long.  Put in ziploc bag.  Add olive oil and shake.  Add spices and salt and shake.  Lay in single layer on cookie sheet and bake for 30-45 minutes.  They aren't crisp like potato fries but they are really yummy!  Great way to get those veggies in.

Spinach Meatballs-Super Fast/Super Easy!

As I prepare to start the GAPS diet, I am practicing and figuring out recipes that are good and simple.  Last night I threw together these super easy meatballs:

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3 eggs beaten
1 pound ground beef (I used grass fed but I think it's ok if you just hormone/antibiotic free)
1 bag frozen spinach
1 tsp garlic powder
dash of salt
1/2 cup cheddar cheese

Puree thawed spinach.  Squeeze out excess liquid (I also put between paper towels and pressed out the liquid).  Get your hands dirty and squish ingredients together (I like this part.  It reminds me of playing with playdough).  Form itno golf ball size balls and place on cookie sheet.  Bake at 350 for 8-15 minutes depending on how well cooked you want them.  Note:  the longer the cook, the more dry they will be.

I served them with butternut squash fries and homemade ketchup (You could also use store bought organic.  Regular ketchup has yucky ingredients) and everything was so delicious and well received by the family.

That's it!

Linked to:  Delicious Dishes
Twisted Tuesday
Heart and Soul Hop
Tempt My Tummy Tuesday
Real Food Wednesdays
Pennywise Platter Thursdays

Yummy In My Tummy Wednesdays! Recipe Carnival

This is my very first recipe carnival.  Help me make it a success!  Email a friend or two who might be interested and invite them to join in.


******Thanks, Erin and Kara for participating!  You guys are the best!

******The link thing-a-ma-doodle for some reason is open for another couple of days or at least that is what it says.  If you want to add a recipe (even if it isn't a Wednesday), you can use the link form or at anytime you can leave it in the comment section. 
Here is how it's done. 

--Got a blog?  Post your recipe on your blog and copy the URL.  Fill out the link form and your done! 

--Don't have a blog?  Well, make one, silly!  And follow directions above.

--Still don't have a blog?  Leave your recipe in the comments section. On the facebook invite I said just enjoy the recipes, which you are more than welcome to do without leaving one, BUT if you want to submit a recipe and you don't have a blog, leave it in the comments at the bottom of the post. 

For anyone new to this, it's proper blog etiquette to link back to this post. Copy this URL and then edit your recipe post by pasting the link somewhere in there. I didn't know this when I first started blogging and I submitted a couple of recipes on other blogs and did not link back.

The theme is dessert but feel free to break the rules!  I'm not picky and if it's yummy I'm sure no one else will mind.

This dessert has a spring to it similar to an angel food cake and the almonds give it a slightly crunchy texture.  You won't believe it doesn't have flour!  It's a great way to use some of those fall apples.  It's not going to win in a most beautiful dessert contest but it is really delicious!

Almond Apple Cake

(adapted from Nourishing Traditions Flourless Almond Cake)

4 egg yolks, room temp

1/2 cup brown sugar

1 tsp vanilla extract

1 cup apple, grated

1 cup almonds

1 Tbsp arrowroot

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

4 egg whites, at room temp

pinch of salt

Preheat oven to 350.  Grease and flour a 9" pan (really grease it good or it is going to stick).  Beat yolks and sugar for about 5 minutes.  Using food processor grind almonds into a course meal.  Add sugar, vanilla, apple, arrowroot, almond meal, spices and 1/2 tsp salt to yolk and sugar mixture.  Blend until well mixed.  Beat egg whites and pinch of salt until soft peaks form.  Fold yolk mixture into egg whites.  Bake for 35-45 minutes.  Let cool before removing from pan.

Topping:

1 apple, peeled and chopped

1 Tbsp butter, softened

2 tsp brown sugar

1 tsp cinnamon

Combine in sauce pan and heat over medium heat.  Spoon on to cake.

Jalapeno Poppers

These were a huge, huge hit at a party I hosted and I bet the guests didn't even realize they were eating something healthy (haha!).  I ran out of these fast so if they are for a party, you may want to double the recipe because they are going to be gone in a flash.

A dozen jalapeno peppers
1 block of cream cheese
1 cup cheddar cheese
1package of bacon

Cut jalapenos in half lengthwise.  It's up to you how muxh heat you want them to have.  Removing all the seeds and white membrane will make them very mild.  The more of the white and seeds you leave the hotter they will be.

In a medium size bowl mix cheddar cheese and cream cheese.  Fill jalapeno halves with cheese mixture and wrap with half a slice of bacon.  Place on a cookie sheet and broil them for 5 minutes or until the bacon is cooked.

Skewer with wooden toothpicks and serve.

Warning:  wash your hands well.  There is nothing like rubbing your eyes after handling jalapenos!

A Moderate Life-Two For Tuesday
Kitchen Stewardship-Appetizers For Progressive Holidays

Gratituesday: Thankful for Rain

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I'm thankful for the rain that waters on our thirsty trees, plants, and grass.  It's a simple thing to be thankful for, but going through a really dry spell where I live makes me appreciate it all the more.  How easy it is for me to forget all the little blessings in life that all add up. 

Farmers' plants get the water they so desparately need which means I get better fruits and veges to feed my family.  The cows and chickens have healthy green grass to eat bringing nutritious meat to our table .  I guess the rain only seems insignificant, but such a small thing snowballs into something much bigger.

Although, the grey clouds make me drowsy and lazy which isn't much fun and makes me less productive, the reward is a greener part of my world.  So today, thank you, Lord, for your creation and the cycle of rain that brings us beauty and the nourishment our bodies require.

Heavenly Homemakers-Gratituesday

Pumpkin Pecan Bars

Another yummy gluten free recipe for my gluten free baby, who, by the way, has been throw up free since I removed all dairy and gluten from his diet!  Glad it helped but concerned that he has food intolerances.  I am looking at a diet called  Gut and Psychology Syndrome Diet (GAPS) to address this issue.

This recipe was given to me by my mom.  (Thanks, Mom!) and is adapted from a Publix handout.

3 TBSP coconut oil, melted (or butter)

2 TBSP honey

2/3 cup of graham crackers crumbs( EnviroKidz Organic Gluten-Free Animal Cookies)

1 egg, lightly beaten

2 TBSP chopped toasted pecans

1 cup canned pumpkin

1/4 sour cream (2 TBSP  full fat coconut milk with 1 tsp of vinegar)

3 TBSP honey

1/2 cup all-purpose flour (gluten free buckwheat flour)

3/4 tsp pumpkin pie spice

1/3 cup milk (1/4 cup coconut milk)

1/2 cup chopped toasted pecans

Preheat oven to 350.  Mix together coconut oil (or butter) and 2 TBSP honey.  Stir in graham crackers and 2 TBSP pecans.  Press into lightly greased 8X8 pan and bake until golden brown.  The recipe said 10 minutes but I found this way too long.  6 minutes worked in my oven.  Let cool.

Combine rest of the ingredients except for 1/2 cup pecans.  Bake for 25 minutes or until an inserted wooden toothpick comes out clean.  Sprinkle with pecans and refrigerate.  Cut into 16 bars.  This will keep in the refrigerator for up to 2 days.

Linked to It's A Blog Party-Delicious Dishes 

Blessed With Grace-Tempt My Tummy Tuesday 

A Moderate Life-Two For Tuesday

Hartke Is Online 

Kelly the Kitchen Kop-Real Food Wednesday

Pennywise Platter Thursday

Gut and Psychology Syndrome Diet

Gut and Psychology Syndrome Diet was developed by a neurologist, Dr. Natasha Campbell-McBride, whose son was autistic.  Through this diet he was completely healed.  The diet since has helped many people get over food intolerances, allergies, stomach related diseases, auttism, and pyschological problems like ADHD and depression.   In a nut shell Dr. Natasha Campbell-McBride says that poor gut flora and gut problems like "leaky gut" are the culprit behind many health issues.  I will be putting Griffin on this diet as well as myself for food intolerances and may put Eli on it for ADHD and learning disabilities.

The diet is very restrictive in the beginning as the body heals.  Foods are added back into the diet slowly but grains and a few other items may have to be reintroduced after a year or two and then should be eaten sparingly.  This diet differs from an elimination diet in that the gut is healed and foods, even ones that cause allergic reactions, can be eaten again whereas elimination diets find the offending foods and then they are avoided possibly for the rest of ones life.

I ordered a book called Gaps Guide that goes into details and has recipes. As we go through the process I will keep you posted.  If you are having chronic health problems this maybe the answer for you.

Aye, Writin' is Goin' Weel

So I've conquered the blank screen and have my research books.  I am so tempted to buy more and have gone through the amazon checkout and managed not to click the "pay" button.  Ah, self control, it is a beautiful thing.

I have a rought outline of a plot, but I am quickly realizing that the story will sort of tell itself.  I'm wondering if my outline will make it seem contrived so while I make a plan, I'm flexible to the characters' choices and how they may effect the overall story.  Am I crazy that I feel my characters have free will and brains to make their own decisions?  Possibly.

I also have been concentrating on how to flesh out well rounded characters.  I have held my own internet casting call, auditioning actors for various parts.  All I'll say is that a certain member of the Harry Potter cast has a lead role.  I'll let you speculate who. 

No, I won't tell.  Nor will I give away the plot, setting, or anything else.  Stephanie Meyer, after Midnight Sun, a rewrite of Twilight told from Edward's perspective, was leaked on the internet in a rough draft state, said that she felt violated (of course, anyone would) and like it was no longer private.  She needed privacy to write.  I now know how she feels.  I need space and seclusion to figure out exactly who these people are and what happened to them without any influence.  It's a vulnerable state and until my creation is well clothed, it will remain behind the dressing screen.  Lee several times has tried to read over my shoulder and I have hid the screen from his curious eyes.  I won't let him read a word until I'm finished and have self-edited.

Fun, high adventure, love, and self discovery, and I'm not just talking about the players in my drama, awaits as I journey to a distant place.  Oh, but I've already said too much. 

Strawberry-Almond Cheesecake Breakfast Ice Cream

Since the weather has turned cooler I thought I'd share a freezing cold breakfast recipe. Ok, so you could save it in your recipe box for the summertime or if you have kids like mine, there is no wrong time for ice cream. What could be better than ice cream for breakfast!

This recipe was inspired by Nourishing Days Very Berry Breakfast Ice Cream.  I've tried this recipe and you'd never know it was a healthy well balanced meal!

1- cup full fat cottage cheese

3 cups frozen strawberries

1 tsp of pure vanilla extract

1/2 cup full fat milk or heavy cream

2 egg yolks (optional)

2 tsp of stevia powder (or you could use another natural sweetener to taste)

1/2 cup of almond butter

Purree frozen strawberries and cottage cheese in food processor.  Add the rest of the ingredients.  Add more milk to achieve the desired consistency.  Serve in a cone or on top of waffles.  If you have leftovers you can freeze them.  When your ready to eat the rest leave it sit on the counter for 15 minutes to soften.

Menu Plan For Oct 23-Nov 6

I quickly came to realize that feeding a family of 7 requires some planning.  When we just had 3 children at 5:00 I would ask myself, "so what am I making for dinner?"   If I couldn't come up with an answer, we went out to dinner or my husband picked up fast food.  Not the best way to go about things but it's what I did for years.

Now I plan out a week or two in advance and try to do two big shopping days twice a month purchasing food like produce (or stuff I've forgotten) in between.

In planning my menu I shop first in my freezer and pantry.  It is easy for me to forget what I have and I end up buying something we don't need.  I also want to use up the meats in the freezer first so that we don't end up having to throw out a bunch that has freezer burn. 

I start my menus on Saturday because I do my grocery shopping on Friday.  The dinner days that are missing are my sons' days to plan and make dinner.  I still need to ask them before tomorrow what they want to make.  They are not very creative in their planning and we sometimes end up having hot dogs twice in a week.  At least we buy better hot dogs now.

I don't always stick to the menu especially for snacks and lunch. During the week I might find recipes that I want to try or I may not feel like fixing something elaborate but it gives me a guideline to follow.

Here is my menu plan and to do list for the next two weeks. 

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Menu

	Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Banana Pancakes	Bacon and Eggs	Cinnamon Rolls	Poptarts	Green Smoothies & Boiled Eggs	Chocolate Peanut Butter Muffins	Berry Breakfast Ice Cream
Lunch	Pizza and Fruit	Pb&j’s and Ants on a Log	Tuna Melts and Carrots with Dip	Just Babies:  Chicken and Green Beans	Pb&j’s and Ants on a Log	Grilled Cheese and Tomato Soup	XXXXXXXXX
Dinner	JD:	Chicken Enchiladas, Chips, and Salsa	Spinach Meatballs and Buttered Noodles	Holden:	Eli:	Chicken Enchiladas, Chips, and Salsa	Pizza
Snack	Fruit and Cheese	Ice Cream	Pumpkin/ Pecan Bars	Buckwheat Carrot/Raisin Muffins	Pumpkin/ Pecan Bars	Trail Mix	XXXXXXXXX

	Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Apple Pancakes	Bacon and Eggs	Cinnamon Rolls	Poptarts	Green Smoothies & Boiled Eggs	Chocolate Peanut Butter Muffins	Berry Breakfast Ice Cream
Lunch	Pizza and Fruit	Pb&j’s and Ants on a Log	Tuna Melts and Carrots with Dip	Just Babies:  Chicken and Green Beans	Pb&j’s and Ants on a Log	Grilled Cheese and Tomato Soup	XXXXXXXXX
Dinner	JD:	Salmon Puffs, Sweet Potato Fries	Braised Ribs, Salad, Garlic Toast	Holden:	Eli:	Salmon Puffs and Green Smoothies	Pizza
Snack	Fruit and Cheese	Pumpkin Seeds	Apples with Peanut Butter	Buckwheat Carrot/Raisin Muffins	Pumpkin Seeds	Trail Mix	XXXXXXXXX

And all the things I have to do to make the menu happen:

To Do List 10/23/10

Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday	Friday
Soak For Pumpkin/ Pecan Bars, Soak For Poptarts	Make Poptarts	Soak For Choc/Pnt Btr Muffins	Boil Eggs, Bake Choc/Pnt Btr Muffins, Soak Nuts For Trail Mix (Leave Some For Bkfst Friday)	Make Trail Mix		Soak Pancakes
Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday	Friday
	Make Pumpkin Seeds, Take Out Ribs