It's all about the LOVE

Over the weekend, Abby and Elise had a little Valentine's worksheet that involved defining "love" according to the dictionary, their parents, best friend, and on their own. They included Anna in this exercise and her response left us all smiling in agreement: "it just makes your heart feel better". 

You're nodding aren't you? Right?!?!?! Toddler speaks the truth... she also takes great pride in her flamingo pose.

Abby and Elise spent the last several days carefully crafting Valentine's for everyone in the family: Anna's had the little pig characters from some of her fave books drawn on it; John's was decorated with pants and referenced reading Harry Potter together; mine had a ball of yarn and crochet hooks. As I was sitting here typing, John walked in the door with handmade dark chocolates and a cherry sour beer from a local brewery. That is love. 

Happy Valentine's Day from our hearts to yours! May you find/do/be/say/see/make something, just even a little something, today and everyday that you LOVE. And, while you're at it, feed your body a little something it will love, like these super tasty and new favorite breakfast cookies!

Crisp and Delish Breakfast Cookies
Adapted from My Darling Vegan: Gluten Free Breakfast Cookies

- 1 C organic rolled oats
- 1/2 C organic almond flour
- 1/2 C organic unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 local eggs
- 1/4 C melted coconut oil
- 1/3 C organic creamy peanut butter
- 1/3 C maple syrup
- 1 tsp vanilla
- 1/4 C raw pumpkin seeds
- 1/4 C dried fruit (I used chopped pineapple but cranberries would be great!)
- 1/4 C chopped pecans

Preheat oven to 350 degrees.

Mix dry ingredents; in a separate bowl mix wet ingredients; add wet to dry and then fold in dried fruit, seeds, and nuts.

Bake for 13-15 minutes or until browned a bit - I made approximately 18 cookies out of this recipe. 

Thank you CHERRY much!

Dear Abby and Elise,

Thank you for playing dress up today. I loved seeing you, Abby, in your jammies, apron, and knee-high black boots. I loved seeing you, Elise, in your flowing, flowered dress, hair in a bun, bonnet on as you pretended to be Marian (madam librarian). Thank you for dressing up your babies for a tea party - Abby, you are so strong to clear the entire work table off and drag it halfway from the workroom to the living room. Elise - it was a great idea to tie your baby into her hair chair. Falling out of a chair at a tea party is zero fun. Thank you both for covering every visible surface of our house with: books, CandyLand, building blocks, books, dress up clothes, doll clothes, books, pillows, paper, pens, markers, books, pretend food items (including pretend homemade apple crisp), and books. It was a great day and all of the above happened because you got to stay home and play ALL DAY LONG! 

Love,

Mom

And as long as I'm throwing the "thanks" around, let's give a shout out to Kay and Dylan for sharing their awesome cherry tree with us!

The girls helped pick these delicious tart cherries on Saturday, so naturally for breakfast Sunday morning something had to be baked! We settled on cherry scones and they were fabulous. 

Cherry Scones

adapted from For The Love of Scones

• 5 T organic unsalted butter
• 1 1/2 C local, organic tart cherries (pitted and halved)
• 1/2 C local whole milk
• 1/2 C organic sour cream
• 2 C organic whole wheat pastry flour
• 1/2 C organic coconut sugar
• 2 tsp aluminum free baking powder
• 1/2 tsp Himalayan pink salt
• 1/4 tsp baking soda
• Combine dry ingredients
• In separate bowl, whisk sour cream and milk
• Using pastry cutter, mix cold chunks of butter into dry ingredients
• Combine wet and dry until dough forms
• See here for steps on shaping and chilling dough, as well as adding cherries
• Once scones are cut and ready for the oven, brush the tops with a bit of butter and sprinkle with coconut sugar
• Bake at 425 degrees for 20 minutes

A smoothie a day...

I'm obsessed with my blender. It gets used, on average, twice a day. I have no idea what combination of this or that makes for the healthiest combination, but I do know this: we have been damn healthy. The girls have had one runny nose in the past six months - it lasted less than 48 hours each. I can't remember the last time I had a cold. Maybe it has something to do with our smoothie-a-day obsession? Not sure, but not planning to stop. Keep that blender blending.  :)

Green Smoothie-of-the-day

• Organic baby spinach - at least 2 cups
• 1 frozen organic banana - I buy organic bananas when the Merc has the super-ripe ones on sale. Then I peel them, cut them into big chunks, and keep them in a freezer bag in the freezer
• 1/2 - 1 C organic frozen mango
• 1-2 T organic ground flaxseeds
• 1 C homemade almond milk
• 1 T organic coconut oil - melted, but not too warm, and drizzled in while blender is running

Muffin Mania

It's still hot here. We are still in "summer mode". Yet I still NEED to bake. :) I've spent a great deal of time channeling my inner-baking goddess into muffins. I love muffins for the following reasons: 

1. Delicious.
2. Nutritious.
3. Unlimited possibilities.
4. Quick to throw together.
5. Great for breakfast.
6. Great for lunch.
7. Great for snacks.
8. Easy to grab-n-go.
9. Freeze well (not that they typically make it to our freezer).
10. Delicious.

I've been making at least 2 batches per week of at least a dozen muffins. And regarding #9 above: we usually consume a dozen muffins in a day. I don't think twice about feeding them to the girls for breakfast and again for lunch - sugar-free, whole grain, and contain fruits and/or vegetables. Works for me! When the day comes that I start packing lunches for the girls, you better believe they'll be enjoying muffins instead of sandwiches at times! Here's what we've been devouring lately:

Banana Bread Muffins

courtesy of COOKIE+kate

• 1/3 C melted organic coconut oil
• 1/4 C local honey
• 1/4 C real maple syrup
• 2 local eggs
• 1 C mashed organic bananas
• 1 tsp organic vanilla
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1 C organic whole wheat flour
• 1/2 C ground organic oats
• 1/4 C oat bran
• 1 tsp baking soda
• 1/4 C hot water
• Combine coconut oil and honey; add eggs, bananas, vanilla, sea salt, cinnamon
• Stir in flours (total flour is 1 3/4 C - I've made this by combining different amounts of whole wheat flour, ground oats, oat bran, flaxseed, and brown rice flour)
• Combine baking soda with hot water; add to batter
• Bake at 325 for 20-25 minutes in greased muffin tin

Whole Wheat Carrot and Apple Muffins

courtesy of 100 Days of Real Food

• 3 C organic whole wheat flour (again, I typically use an assortment of flour and grains to total the amount needed)
• 1 T cinnamon
• 1 1/2 tsp aluminum-free baking soda
• 1/4 tsp baking powder
• 1/2 sea salt
• 3 local eggs
• 3/4 C organic coconut oil
• 1/2 C honey
• 1 tsp vanilla
• 2 C grated organic carrots
• 1 C grated organic apples
• Combine dry ingredients
• Add wet ingredients
• Fold in carrots and apples
• Bake at 325 for 15-20 minutes in greased muffin tin

Basic Muffin Recipe (without eggs)

courtesy of The Yummy Life

• 2 C organic flour (combination of ground oats, whole wheat flour, flaxseed)
• 2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1 C buttermilk (I didn't have buttermilk so I squeezed 1 T fresh lemon juice into measuring cup, filled it to 1 C with milk, and let sit for 10 minutes)
• 1/2 C water
• 2 tsp vanilla
• 1/3 C local honey
• Combine dry ingredients
• Combine wet ingredients
• Add all together
• I made a batch of blueberry-pecan as well as a batch of peach-pecan. For both, fill greased muffin tin 1/3 with batter, sprinkle with fruit/nuts, fill another 1/3 with batter, top with fruit/nuts
• Bake at 350 for 20-25 minutes 

"Feed me, Seymour!"

My children like love live-for food. The apples certainly don't fall far from the tree, right? Here's my pondering today: when a child is hungry - really hungry - possibly from a growth spurt or simply from the activity of a busy life, can you feed them TOO much GOOD food? We headed out first thing this morning on a bike ride (side note: if you have small children, buy them balance bikes. I have to run to keep up at times and the concept of "balance" is clearly being mastered). When we got home from our outing, it was time for breakfast, which included:

• 4 scrambled local eggs
• 1 Cup-ish organic fresh blueberries
• 1 organic avocado
• 1/4 Cup-ish (per child) organic Greek yogurt, topped with an organic kiwi, a drizzle of local honey, and organic ground flaxseeds
• 1 glass (per child) organic 2% milk

How do you like those food pictures? Empty glass, empty bowl, empty avocado, empty plate. Full bellies? At least for an hour half an hour. :) But seriously - can I give them too much when it involves fresh, unprocessed foods? They are growing at exponential rates! Have I mentioned lately how LONG and LEAN my children have become? I have NEVER been described as long and lean. Ever. Keep eating, sweet girls, keep eating - you're going to tower over me in no time.

P is for Pancakes!

Okay, so P is actually for Pinterest. Which is where I found this pancake recipe. I made these one morning last week and Abby requested them again a couple of days ago. We've now had them 3 times in the past week - made fresh twice and reheated from frozen once. They are delicious and super easy to modify, depending on what you have or what you like. Here are two versions we've enjoyed so far:

Lemon Buttermilk Pancakes

• 1 C "flour"
• The original recipe uses  1/3 of 3 different types: almond meal, quinoa flour, and oat flour. I've used a combination of: organic ground flax seed, oat bran, oat flour, and whole wheat flour
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 2 local, antibiotic-free eggs
• 1 C buttermilk
• I've made this 2 ways: 
• 1/2 C organic plain yogurt + 1/2 C buttermilk
• 1/2 C buttermilk + 1/4 C organic plain yogurt + 1 mashed organic banana
• 1/2 tsp vanilla
• 3 T fresh organic lemon juice
• Zest of one organic lemon
• 1 T melted coconut oil
• Combine dry ingredients
• Separate eggs
• Combine wet ingredients and egg yolks
• Mix wet and dry (omitting egg whites)
• Whisk egg whites until soft peaks form
• Fold in egg whites
• Use extra coconut oil to grease nonstick pan for cooking

I omitted the sugar from the original recipe - the syrup took care of the necessary sweetness as did the mashed banana in one version. I did make a yogurt sauce as suggested - organic plain yogurt, squeeze of fresh lemon juice, squeeze of fresh orange juice, and some local honey. The girls are looking over my shoulder at this very moment - looks like it might be pancakes again today!

Baked Donuts - Take #1!.

I've been eyeing donut pans for quite some time now - they just seem like a fun addition to the kitchen. As a little pick-me-up last week, while I was down and out with the flu, my mom snagged me a darling heart-shaped donut pan (Wilton brand). Seeing as to how today is "stay home Friday", it just felt like a baked donut morning. I found this recipe for Caramel Apple Donuts and, while they didn't seem particularly "caramel" or "apple", I did like that the recipe used honey instead of sugar. These had a nice flavor, they weren't too dry, and basically had a muffin-like taste - would certainly make again. With a modification or two to the original recipe, here's what I did:

Baked Donuts

• 1/4 C + 1/8 C organic whole wheat pastry flour
• 1/8 tsp sea salt
• 1/8 tsp baking soda
• 1/8 tsp cinnamon
• 3 local eggs
• 1/4 C local honey
• 1/8 C oil
• 1/8 C apple butter
• 1 1/2 tsp organic vanilla
• I cut the original recipe in half, and this made 11 donuts, keeping in mind these are fairly small ones
• Combine dry ingredients; combine wet ingredients separately
• Add dry to wet
• Bake at 350° for 18-20 minutes
• For the caramel drizzle, I tried out my new Lyle's Golden Syrup (3 T) heated over medium, added 3 tsp organic peanut butter and a splash of vanilla. It was a nice addition, but cooled to a tougher, chewier texture than I'd prefer.

Granola isn't just for hippies.

I don't eat tree bark (contrary to popular belief... uncle zach). My house does not smell of patchouli. We do not drive a VW bus. But I do enjoy a good batch of granola! :) As I glance over at the counter, I can see the cookie-jar that was nearly half-full of fresh granola on Monday. It's looking a little empty as of right now. Eat it with yogurt or pour some milk over the top. Toss on some fresh organic blueberries. Grab a handful here, grab a handful there. Granola is the goods.

Granola

• Melt together:
• 3 T. unsalted organic butter
• 1/2 C brown sugar
• Add:
• 1/2 C honey (I used 1/4 C local honey and 1/4 C brown rice syrup)
• 2 tsp vanilla
• 1 tsp kosher salt
• 1/2 - 1 tsp cinnamon
• 3/4 C water
• In large mixing bowl, combine:
• 4 1/2 C organic rolled oats
• 1/2 C wheat germ
• 1/2 C wheat bran
• 1-2 C nuts (I used chopped pecans)
• 1 1/2 C unsweetened organic coconut
• Add melted mixture to dry ingredients; mix well, using hands to squeeze and ensure the oats are fully covered 
• Bake in single layer on parchment paper lined baking sheets  (will need 2 baking sheets)
• Here are 2 baking options, both of which I'm happy with:
• Option #1: Bake at 250° until dry and golden, stirring frequently, approximately 1 1/2 hours
• Option #2: Bake at 325° for 30-40 minutes, stirring every 10 minutes
• Once removed from oven and while still hot, add 1 1/2 - 2 C dried fruit (raisins, cherries, cranberries)
• Can be kept for 3 weeks, but will not last this long!

Now, go hippie-yourself up, make some granola, and all together now: "SNOW DAY #3"!

Breakfast - Easy Oats and Yogurt

Breakfast, breakfast, breakfast. Like it. Love it. Gotta have it. My new favorite fix-n-go breakfast is so easy, so filling, and so full of possibilities! Here's what it might look like:

Yogurt'n'Oats

• 1/2 Cup-ish of organic yogurt
• 1/4 - 1/2 C organic regular oats
• Flaxseeds
• Spoonful of organic peanut butter
• Organic raisins
• Drizzle of local honey

This one had some frozen organic blueberries, too!

Seriously, I cannot rave enough about this bowl of yum-o. Yes, I am typically running late in the morning. I do the best I can, but when a little voice says "I need Momma", who wouldn't snuggle in a bit longer with a toasty warm toddler? I can toss this or that or those into a bowl, snap a lid on it, and by the time I get to work, the oats have softened perfectly and all is well. I do recommend Wallaby Organic yogurt - it's quite a bit runnier than some other brands, but the extra liquid is a perfect match for the uncooked oats. I haven't tried making it the night before but am thinking that might eliminate one more step from the morning craze.

As long as I have your ear... how about a few A & E snippets???

• As we're walking through the store passing valentine shirts and frilly tutus, Abby says "Gran, you think this cute?" and "So cute!" (to herself) and "Momma, you think this cute?"
• While riding in the car and trying to read Frosty the Snowman aloud (for the 675th time this winter), Elise says to Abby "Shhhhh... Abby, be quiet. I busy trying to read".
• Elise spelling her name: "E-L-S-E"
• Abby spelling her name: "A-B-B-B-B-B-Y"
• After being told that we'd drive somewhere and see cows, the trip from Olathe to Lawrence went something like this: "I WANT SEE COWS!"... "I WANT SEE COWS!"... "I WANT SEE COWS!"
• And after detouring off the highway in search of a cow, which was found, Abby says "I like big brown daddy cow eating hay" and Elise says "I want see more cows!"

And who doesn't love a good ol' self-portrait? Ahhhh... snow days. How I love you...

Stay-home Friday = WAFFLES!!

Today is a "stay home" day, as the girls refer to it.  Stay-home days rule because they mean no rushing around in the mornings, story-time at the library, and time to test out a new recipe for breakfast. I found a guide-to-the-perfect waffle on one of the blogs I follow and could hear it calling my name through the computer screen! It goes a little something like this:

Whole Wheat Waffles
courtesy of goodLife {eats}

• 1/4 C organic butter, melted (I used 2 T. instead and added several spoonfuls of organic yogurt at the same point in the recipe that the butter gets added)
• 1/3 C brown sugar
• 2 1/4 C organic whole wheat flour
• 2 T ground flaxseed
• 1 tsp aluminum-free baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 C milk
• 3 eggs, separated
• juice of one orange
• zest of 1/2 orange

Combine brown sugar, flour, flaxseed, baking powder, salt, and cinnamon. Add milk and egg yolks. Beat egg whites to stiff peaks; fold into mixture. Add butter, yogurt, orange juice, and zest. Waffle iron, meet your new best friend! 

While I was mixing the waffles, I tossed a sliced organic apple, handful of fresh organic blueberries, and a splash of orange juice into a pan on the stove. Cooked all of this until the apples were soft - a spoonful of fruit and a drizzle of syrup and shazzam! Best waffle we've eaten in this house in ages! It was thick, it was grainy, it was dense, it had a hint of sweetness, and a bit of citrus. Thank you, goodLife {eats}, we give your waffle recipe FOUR thumbs up:

Toasted flaxseeds

Crunchy. 

Seedy. 

Toasted. 

Tasty.

I'm loving the addition of toasted flaxseeds to yogurt, cereal, granola, porridge... Toss some in a pan, heat over medium or medium-high heat, and look out! Those little seeds start popping and jumping! Yesterday morning for breakfast we had some brown rice pudding, made with leftover brown rice from the night before. 

Brown Rice Pudding:

• 2 C. cooked organic brown rice
• 2 C. organic milk
• 1 T. local honey
• 1 T. pure organic maple syrup
• Organic raisins
• Cinnamon
• 2 organic eggs
• 1/2 tsp vanilla

Combine rice, milk, honey, syrup, raisins, cinnamon in large saucepan; Simmer for 20-30 minutes, until starts to thicken; Whisk eggs together, slowly add 1/2 C of hot rice/milk mixture to eggs to gradually warm them, then whisk eggs back into pan; Cook for a few minutes until thickens more; Remove from heat and stir in vanilla. Top with toasted flaxseeds.

Breakfast continues to reign supreme - the busy lives of toddlers requires whole grain goodness like brown rice pudding to kick off a day!

Breakfast of champions

Breakfast is a meal of such importance, such power. We are "breaking" the overnight "fast", for crying out loud! Say you sleep 8 hours a night. That is 8 hours without a drink, without a morsel of food, without anything to quench your body's need for nourishment. Our bodies NEED breakfast, and in this house we meet that need head-on! 

Super porridge and fresh orange-apple juice

The girls had the oh-so-popular bowl of porridge this morning. At least once a week (if not twice), I toss into the blender:

• 1/2 C. organic brown rice
• 1/2 C. organic barley
• 6 T. organic millet

I then keep this concoction in the fridge to use in the mornings. To cook, I boil 2 C. water, add a heaping 1/2 C. of ground porridge mix, and simmer covered for 10 minutes. Today we added some cinnamon and nutmeg, honey to sweeten, and topped it with raisins.

Now, the "pow" this morning was our smoothie. By 8:30 this morning, the girls had consumed (shared between them):

• 2 whole organic carrots (juiced)
• 1 organic apple (juiced)
• 1/2 C. yogurt
• 1/2 C. organic baby spinach leaves
• 1/2 banana
• 4-5 frozen strawberries

We needed a super breakfast today to make sure that the Abby and Elise's bodies are loaded with cold-fighting powers to give the runny noses a fond farewell. Today is extra special because our buddy, Cohen, is here ALL day! The 3 tots are snoozing, I'm blogging, and the dog is lying in the sun. Everyone is happy...

Mid-morning snack time!

Playdoh! Here's a great homemade playdoh recipe.