kids and my kitchen

Pumpkin Seed Trail Mix

2012-10-31T15:34:00.001-05:00

Halloween is here and the sugar high has already started in my house! Last year, I shared how I roast the yummy pumpkin seeds inside the pumpkin. It is a MUST after your pumpkin carving adventure. This year, I put the pumpkin seeds into a most delicious trail mix. It is barely sweet and full of great fall flavors. I have been eating it... all day. :) Well, I did save some for the after-school-everybody's-starving hour.

This recipe is so easy and quick. It is a must try for your kiddos!!

Pumpkin Seed Trail Mix
1 cup roasted pumpkin seeds
1 cup sunflower seeds
1 cup cashews
1 cup Craisins
1/8 cup pure maple syrup

Preheat the oven to 300 degrees. Toss the pumpkin seeds, sunflower seeds, and cashews together with the maple syrup. Place on a lined cookie sheet and bake for 12-15 minutes, stirring half way. Toss the Craisins with the mixture while it is warm. Enjoy!

We had the privilege of camping this past weekend, enjoying the beautiful East Texas weather. We took our pumpkins and carving tools with us and the kids created some beautiful masterpieces! Happy Halloween!

Pre-carving

Izzy, Cole, cousin Kylee, and Adelyn

So serious! Everytime I turned around, she was trying to carve ANOTHER something into her pumpkin!

Transforming their future, one meal at a time...

White Chocolate Popcorn

2012-10-22T20:36:00.000-05:00

As promised, here is my sinfully delicious recipe just in time for Halloween. It is definitely not on the healthy side, but everyone deserves a scandalous treat every once in a while, right?

White Chocolate Popcorn Mix
2 cups pretzel sticks
1 cup peanuts
1 cup mini marshmellows
1 cup Reeses Pieces
1 cup candy corn
1 1/2 cups white chocolate chips
10 cups popcorn, popped

Add all the ingredients except for the white chocolate chips and popcorn into a very LARGE bowl. Melt the chips in a separate glass bowl. You can use a double boiler or a microwave. (For the microwave, heat in 30 minute increments so as not to overheat!)

Pour the melted chocolate over the mixture and coat well.. use your hands!! Slowly mix in the popcorn until the chocolate is well distributed. Spread the popcorn mix onto a cookie sheet and refrigerate it for about 10 minutes. This will harden the chocolate.

I've made this throughout the year for many occasions. Keep the base of pretzels, peanuts, marshmallows and popcorn. You can change the Reeses Pieces and candy corn to M&Ms and chocolate chips or Craisins and almonds... anything you want!

Transforming their future, one meal at a time...

Pumpkin Pie Kettle Corn

2012-10-10T15:33:00.005-05:00

October means all things pumpkin. I've already made a pumpkin pie for my oldest's half birthday... at his request! Love. This is an easy snack adapted from my original kettle corn recipe. I loved using coconut oil. It added the tiniest hint of coconut sweetness. I hope you are enveloped in all things fall right now. This is my favorite time of year!

Pumpkin Pie Kettle Corn
1/2 cup popcorn kernels
1/4 cup coconut oil
1/4 cup sugar
1 teaspoon pumpkin pie spice (make your own!)
salt

Combine the sugar and spice in a small boil. Pour oil in a large pan along with 3 popcorn kernels. Once all three kernels have popped, add remaining kernels. Pour the sugar mixture on top. Shake the pot every 3-5 seconds so the popcorn doesn't burn and the unpopped kernels stay on the bottom. Remove from heat when popping begins to stop. This only takes a short amount of time, so stay attentive. Lightly salt.

So easy!! Stove top or air popped popcorn is ALWAYS a healthier option than microwave popcorn.

Stay tuned for the next post... Something I really shouldn't post on this blog, but will.. just because it's SO delicious.. and naughty.. and perfect for this candy time of year!!

Transforming their future, one meal at a time...

Hawaiian Haystacks

2012-09-30T18:55:00.000-05:00

As most of you know, I'm a big fan of the kids building their own plates. Whether it be tacos, salads, rice or noodle bowls. They ALWAYS eat more veggies if I let them choose them, rather than just stick them on their plates. This recipe is super easy and fun for the kids.

Hawaiian Haystacks (Printable Recipe)

Chicken Sauce:

3 chicken breasts, cubed

1/4 cup diced onion

1 tablespoon olive oil

1 1/4 cups chicken broth

3 garlic cloves, minced

1/4 cup flour

2 cups unsweetened coconut milk

Salt and pepper

Saute the onion and chicken in the olive oil until the chicken is cooked through, adding chicken broth 1 tablespoon at a time as needed. Stir in the minced garlic and saute for another minute. Sprinkle the flour over the chicken mixture, tossing well to coat the chicken. Slowly wisk in the remaining chicken broth. Add the milk, salt and pepper and bring the mixture to a simmer.

Serve over rice and top with any toppings you want.

Suggestions: bell pepper, tomatoes, green onion, pineapple, rice noodles, pumpkin seeds, mushrooms, olives, mandarin oranges, shredded cheese, coconut, cashews

For all of my loyal readers, I know you are thinking where in the world have I been. I haven't posted a recipe in over 4 months!! I had a mild case of feeling burnt out combined with a crazy end of the school year schedule. I decided to take a break and figure out whether or not I wanted to continue this blogging adventure.

I have recipes in my head and I'm getting the blogging bug again. I miss writing, researching, and taking pictures of food. So, I'm back with a fresh start. It is very encouraging to see how many have gone on to read my blog in my absence. I am nearing 40,000 hits. Thank you for reading, encouraging, and supporting my unprocessed food adventure with my kids. I look forward to the many recipes ahead.

Transforming their future, one meal at a time...

Chocolate Zucchini Muffins

2012-04-29T20:46:00.000-05:00

So tomorrow is the last day of April and this is my first post of the month! Life is wonderfully crazy right now. I feel like we are in the home stretch of the school year and we are busier than ever. That being said, I just had to take the time to share this recipe with you tonight. I'm a big fan of the muffin and I love experimenting with new recipes. They are so easy to make and provide a quick, nutritious snack or breakfast for those of us always on the go!!

I based this recipe off my Zucchini Chip Muffins. Anything that looks like chocolate is going to be a hit in my family. These are just sweet enough and wonderfully moist.

Chocolate Zucchini Muffins

1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup coconut oil
1 cup milk (I used almond!)
1 tablespoon vanilla extract
1 cup shredded zucchini
1/4 cup dark chocolate chips

Combine ingredients and fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes. This recipe makes 12 muffins.

I hope you enjoy these as much as the kiddos and I have!!

Transforming their future, one meal at time...

Slow Cooked Chicken and Overnight Stock

2012-03-26T22:06:00.002-05:00

I'm excited to share my new adventures with chicken. Chicken is so normal. Several times a week. Cooked a million different ways. We have always eaten meals predominately centered around chicken. This has, however, changed as we have switched over to more organic meat, dairy, and produce. Organic chicken is EXPENSIVE. We cannot afford to eat it like its always around. My solution? Make it stretch as far as possible. Here is a ridiculously easy way to use the entire chicken, getting both the meat and then broth.

First, the meat. I'm a big fan of the crock pot. Not for everyday meals. Just for nights when dance is at 4:30 and karate is at 5:45 and what about that last minute PTA meeting?? Lately, I have been using it to cook a whole chicken. I then use half the meat in recipes such as enchiladas, tacos, soup, stuffed shells, etc... I use the other half as lunch meat for the week. Afterwards, I place everything back into the crock pot to make a beautiful stock. Here's the process:

Slow Cooked Chicken
1 whole chicken
1 onion, sliced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon paprika

Place the onion in the bottom of the crock pot. Rinse the chicken and rub the garlic, salt, and paprika into and under the skin. Place the chicken onto the onions and cover the crock pot. Cook on low for about 3-4 hours. When the chicken is falling of the bone, let it cool and remove all the meat.

Overnight Chicken Stock
Remains of 1 whole chicken
1 carrot, chopped
1 celery stalk, chopped
4 bay leaves

Return all the chicken remains (skin, bones, juices) to the crock pot with the onion. Add the carrot, celery, and bay leaves. Fill the remainder of the crock pot with water. Turn on low for 8-10 hours, or overnight.** When the stock has finished, allow it to cool, then remove the liquid from the chicken and vegetables using a sieve or strainer.
**I have a very sensitive nose. Kitchen smells often wake me up in the middle of the night. In fact, I can almost guarantee a restless sleep if I sauteed onions and garlic with dinner. To overcome the smell of simmering stock, I allow my crock pot to work its overnight magic in the comfort of my garage. :)

This recipe gives me approximately 10 cups of chicken stock. I then divide it up into 3 3-cup servings, reserving the last cup for an ice tray to make small portions for sauces and sautes.

I then stack the bags on a plate so that they freeze in an orderly fashion.

After they are frozen, I file them away in my freezer basket. I have frozen leftover soups, buttermilk, pesto, and even water that was used to boil greens.

Transforming their future, one meal at a time...

Triple Coconut Flax Muffins

2012-03-07T07:51:00.001-06:00

I bought some coconut oil for the first time two weeks ago and have been dying to use it. I've been showing up in a lot of recipes recently. So why is it so unfamiliar to the normal kitchen?? It's not cheap, has had a bad reputation in the past, and can be difficult to work with. Mainly, because its melting point is 76 degrees. That means, in the summer, you may have coconut oil that resembles canola oil. And during winter, it takes on the consistency of Crisco.

BUT, it has a beautifully rich flavor, wonderful health benefits, and can be used outside of cooking. The flavor is light and nutty, with an almost vanilla-like aftertaste. It makes a great butter substitute and can be whipped into icing or sauteed with vegetables.

Nutritionally speaking, coconut oil is an excellent fat source. It has no trans fat and is abundant in good fats that our bodies need. You can read more about the health benefits here and here. However, as with all oils and fats, moderation is important!

Outside of cooking, coconut oil can be used as hair conditioner or massage oil. It forms the base of a lot of lotions, soaps, etc.. that we already use.

Enough about this new ingredient in my kitchen. I have read a lot about it over the last two weeks and so I am sharing my research with you. My advice: try it out yourself and see what you think. I love finding a new ingredient that I could use many ways. Besides, your going to need some in your pantry because I will be using it in future recipes! :)

Here's my first coconut oil recipe, adapted from my pumpkin flax muffin recipe.

Triple Coconut Flax Muffins
1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 cup extra virgin coconut oil
1 cup coconut milk
2 eggs
1 teaspoon vanilla
1 cup coconut

Combine all ingredients (minus 1/4 cup coconut) and pour into 12 lined muffin tins. Sprinkle the remaining coconut on top. Bake at 375 degrees for 20 minutes.

Tips:
*If your coconut oil has hardened, zap it for 10 seconds in the microwave to allow for better mixing.
*I ground up my coconut in the food processor first, this eliminated a lot of the texture.
*I hardly added any sugar as my coconut and coconut milk was sweetened already. If you are working with unsweetened milk and flakes, you may need to add a little extra sweetness.

Transforming their future, one meal at a time...

No Bake Granola Bars

2012-02-17T15:20:00.000-06:00

I love recipes that don't have me turn on my oven!! I usually make a homemade snack for snacky-snacky Friday. Granola bars, muffins, trail mix, ect... Today, I'm making Apple Squares for my kiddos. Last week, I made No-Bake Granola Bars for Cole and some of his friends.

No Bake Granola Bars

1/2 stick butter
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon vanilla
1 1/2 cup oats
1 cup puffed rice cereal
1/2 cup millet
1/4 cup dark chocolate chips
1/4 cup chopped pecans

Melt the butter in a saucepan over low heat. Slowly stir in the honey and brown sugar until it is well incorporated. Continue stirring the mixture for about 5 minutes over low heat. This will make a pre-caramel sauce. Add the vanilla, then the dry ingredients. Line two 9x5 bread loaf pans with parchment paper. Pour half of the mixture into each pan and press down firmly with either your hands or a spatula. You should hear the mixture crackle from your pressure.

Allow the bars to harden for a couple hours, or if your in a hurry, stick them in the refrigerator. When they are firm, take them out of the pan and slice them on the parchment paper.

My thoughts: Be creative with this recipe!! Keep the proportions the same, but change up the grains and add-ins. I suggest keeping the 1 cup of puffed rice cereal for the "crunchiness". You could use pre-made granola, sunflower seeds, wheat germ, flax seed, or whatever for the remaining 2 cups of grains. I had oats and millet on hand, so that's what I used. The millet is definitely a stronger crunch, but I like the variety. For the add-ins, dried fruit would work great as well!

Cole had his Mario Club meeting last week, so I made these for the boys and cut them into bite-size portions. A perfect after-school snack!

Some of the club members with their crazy tag-along little sisters

Adelyn and her cute friend, Alice... they are 1 day apart in age and have known each other since babies. So sweet!!

Alice is lovin' her some oranges!!

Transforming their future, one meal at a time...

Honey Wheat Rolls

2012-02-10T17:53:00.001-06:00

Here is a yummy wheat roll recipe!! I made this once a week during January unprocessed. Last week, I made half rolls and half bread. Cole loves the rolls, but prefers his peanut butter sandwiches on sandwich bread. I don't understand why as it is the SAME THING, but it bugs him, so I made him a bread loaf as well. :)

This recipe was barely adapted from the original found at King Arthur Flour. Like I said before, I love their site. It has given me a lot of help in my bread making struggles. They suggest using orange juice in all whole wheat flour recipes. It cuts back on the strong taste of the wheat. The potato flour's purpose is to attract and hold moisture. This helps the bread stay moist and not too crumbly. If you don't have it, they suggest using 2/3 cup instant mashed potatoes instead of the 1/4 cup of potato flour.

Honey Wheat Rolls

2 1/2 teaspoons active dry yeast
1 cup warm water
1/4 cup orange juice
3 tablespoons honey
6 tablespoons unsalted butter, at room temperature
1 egg
2 cups whole wheat flour
1 cup all-purpose flour
1 1/4 teaspoons salt
1/4 cup dry milk powder
1/4 cup potato flour

1. Dissolve the yeast in 2 tablespoons of the water along with a pinch of sugar. It is ready when it has completely dissolved and bubbled up, about 10 minutes.

2. Combine the remaining ingredients in a bread machine in the order listed. Add the yeast mixture and set the machine on the dough cycle. If you do not have a bread machine, simply add all the ingredients into a regular bowl and knead the mixture for about 5-7 minutes, or until a smooth ball forms. Allow the dough to rise for about 1 1/2 - 2 hours.

3. Divide the dough into 16 small balls and place into two 9 inch pie pans. Cover with greased saran wrap and allow the balls to rise for an additional hour, or until doubled in size.

4. Bake the rolls for 20-25 minutes at 350 degrees.

Transforming their future, one meal at a time...

Whole-grain pancake and waffle mix

2012-02-01T22:28:00.000-06:00

Today marked the end to a mostly successful January unprocessed. The kids celebrated with Goldfish crackers. I have rewarded my hardwork with a pantry makeover. I say mostly because it definitely wasn't close to 100 percent unprocessed. As I mentioned before, it is too much of a battle to control their diets at school, parties, and grandparents houses. As much as I wish teachers, family, and friends all shared my thoughts on limiting sugar and processed snacks, they don't.

The family gained a lot from this experience.
1. I have a new confidence on my ability to make bread. From rolls, to sandwich loaves, to tortillas..
2. The kids are not asking for dessert on a daily basis anymore.
3. The girls and I spent a lot of time together in the kitchen.
4. I learned that, despite our crazy schedule, I can make food from scratch more often. It's all in the planning.

I made dressings, bbq sauce, salsa, hummus, apple chips, granola bars, and on and on. One of my favorites is a pancake and waffle mix. I finally found one I love and perfected it to be my own. It makes 10 cups of mix and has worked out great for our family.

Whole-grain Pancake and Waffle Mix
Adapted from King Authur Flour's whole grain pancake recipe

3 1/2 cups old-fashioned oats
3 cups whole wheat flour
1 cup white flour
1/2 cup ground flax seed
1/2 cup wheat germ
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon sea salt
2 sticks butter, cut into tablespoons and softened

Grind the oats in a food processor and then mix in the rest of the ingredients. With the mixer on low, gradually add the butter, mixing until it is well incorporated. Store in an airtight container in the refrigerator.

To make the pancakes or waffles: Add 1 egg and 1 cup of buttermilk to 1 cup of mix. Let the batter thicken for a bit, then proceed to make your yummy pancakes or waffles.

How easy is that?? AND, like the original recipe suggests, I DO recommend using buttermilk if you have it. If you don't, try using half milk and half Greek yogurt. It does enhance the flavor significantly!!!

Adding in the butter (or oil if you choose) makes the pancake mix more like a baking mix such as Bisquick. I found that the butter hardened the mix after I stored it in the refrigerator. But, after a gentle stir, it never clumped again. If you prefer to not mix in the butter, you can simply wait to add it in when you prepare the batter. 2 Tablespoons of melted butter, oil, or applesauce (if your watching fat) would work perfectly.

Panty make-over pictures: Before

After

Everything is so easy to find now, with minimally used oils, vinegars, and packaged food up top in concealed containers.

As you can see, very little processed food in my pantry now!

Kid food/snacks on the lowest shelf in Tupperware

All baking/cooking supplies are now easy to access!!

Mix is in the fridge!

This project was so fun! All of the glass jars came from Ikea, Walmart, or out of my mom's garage (she has a resale shop..thanks mom!!). I used chalkboard contact paper and chalkboard markers for the labeling. I am so happy with how this makeover turned out. You should do the same!! It invigorates your motivation to cook more!! :)

Transforming their future, one meal at a time...

Eating in season

2012-01-29T22:18:00.001-06:00

Everyone knows that eating fruits and vegetables in season are best. They have the most nutrients, taste better, and cost less. I am very familiar with what is in season during the summer as I'm usually growing some of the produce myself. But, what fruit and vegetables are in season now? The above chart is a generalization of when fruits and veggies are in season during our four main seasons. If you are not trying to buy locally, this chart will work great.

I live in Texas and to find out what is in season here, there is a great website that lists what is grown during each month. It comes directly from the Texas Department of Agriculture and is called Pick Texas. It even has recipes, stuff for the kids, and links to local farmers markets. The link can be found below.

For the months of January and February, the following is in season:
Beets, Broccoli, Cabbage, Carrots, Celery, Grapefruit, Greens, Herbs, Honeydew, Mushrooms, Oranges, Bell Peppers, Spinach, Squash, Sweet Potatoes, and Turnips.

Pick Texas: A month by month guide to what is grown in Texas.
Field to Plate: To find out what is in season in each state.

So, as you menu plan this week, keep in mind this list fruits and vegetables and branch out of your normal cooking routine!!

Transforming their future, one meal at a time...

Homemade Buttery Flour Tortillas

2012-01-25T12:20:00.003-06:00

Homemade Buttery Flour Tortillas
5 1/2 cups white flour
2 teaspoons salt
1/2 teaspoon baking powder
1 stick plus 2 tablespoons butter, softened
1 1/2 cup hot water

Mix the flour, salt, and baking powder together. Then, mix in the butter using a pastry cutter or a fork (I used a potato masher that worked pretty well!). Slowly pour in the hot water, mixing as you go. You may have to add more, until your dough is a pliable, non-sticky ball. Knead the dough for about 5 minutes and then cover and allow it to rest for 15 minutes.

My first eager helper!

So quick to follow big sister's lead!

Advice: Don't leave your flour mixture unattended. Otherwise, big brother might hide a plastic lizard in it!! Sneaky boy!

Next, divide the dough into 24 small balls. I do this by dividing the dough in half, then each half in half to form 4 balls. Then, I divide the four balls in half to make 8. Finally, I divide each of the 8 balls in thirds to form 24. Cover and allow them to rest for an additional 15 minutes.

My first 12 tortilla dough balls.

The last step is flattening the dough balls by either rolling them out or using a tortilla press (I used this one found here). Place the flattened dough on a hot skillet and cook for 2-3 minutes on both sides.

Here is a link to a FABULOUS instructional video for making tortillas: Food Wishes blog. It really helped me the first time I made them. The recipe is a little different, but I had to increase the amounts after making a small batch the first time. They were gone in 5 minutes! We ate them plain, then we ate them with cinnamon honey butter, then with melted cheese. Oh my!! I would prefer to make one big batch that lasts, rather than several smaller batches. If you don't need 24 tortillas at once, simply cut the recipe in half!

The second batch of tortillas were used in some yummy chicken tacos!

I decided to start my tortilla adventures with white flour, since the recipe was the easiest. I have since made a batch with half whole wheat flour. They turned out scrumptious as well!! The girls LOVED being involved in this process and have asked numerous times to make MORE. Yum!

Transforming their future, one meal at a time...

Hummus with Caramelized Onions

2012-01-18T12:58:00.002-06:00

I have been obsessed with caramelized onions since I made those fabulous pork tacos. The flavor of those little transluscent bites make my mouth water. I was first insprired to try this version of hummus by my friend and fellow blogger, Kate. Hers looked absolutely wonderful!! But, at the time, I was not in love with caramelized onions. Now that my love affair has begun, I couldn't wait to whip up a batch.

The base of this recipe comes from my original hummus recipe. The only thing I did differently was cutting the lemon juice by half, and adding olive oil and onion.

Hummus with Caramelized Onions

1 can (19 oz) chickpeas, liquid reserved

2 tablespoons tahini

Juice of 1 lemon

2 tablespoons olive oil

2 garlic cloves, minced

1 yellow onion, sliced
1/4 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon sea salt

Saute the onions in 1 tablespoon of olive oil until the are good and caramelized (about 20 minutes on medium low heat). When they are transluscent, add the minced garlic and remove the pan from the heat. Combine all ingredients in a food processor until smooth, slowly adding reserved liquid until you have the desired consistency.

YUM!!! I am taking some to game night, but the crazies can have the rest!!

Transforming their future, one meal at a time...

Apple Chips

2012-01-12T19:06:00.002-06:00

1 apple (I used organic Granny Smith)
cinnamon (optional)
juice of 1/2 lemon
olive oil spray

Slice the apple as thin as you can, removing the seeds as you go. Toss the slices in the lemon juice to prevent browning. Lay them in a single layer on a parchment lined baking sheet. Sprinkle the apple slices with cinnamon and coat lightly with olive oil spray. Bake at 250 degrees for 2 to 3 hours, turning the apples over half way through.

I got the idea to make this simple snack from some apple chips I picked up at a Subway restaurant. I was shocked that the only two ingredients listed were apples and lemon juice. They were so delicious, I had to duplicate them at home. The recipe I found instructed me to bake the apples for 2 hours, but I found it took more like 3. I think every oven is different and I suggest opening the oven door periodically to let the moisture escape.

January unprocessed update: If you read regularly, you know that we have undergone a challenge in our house for this month to eliminate all processed foods. To say it's been challenging is an understatement! I was not paying attention to how much sugar and snacky foods my kids got into a habit of eating outside of my home. From school to church to family... in all my efforts, my kids have yet to go 3 solid days without processed or sugary food.

During the first week, I had a hard time accepting that I couldn't accomplish this goal 100 percent for one month. This week, I have come to terms with my lack of control outside my kitchen. The important thing is that I am cleansing their bodies from sugar cravings and we are beginning 2012 with a strong, healthy start. I will not become obsessive or too controlling with my challenge, or it will not be enjoyable. :)

What I have loved and learned so far:
1. We eat A LOT of bread, crackers, rolls, ect... Even though it has been organic, it doesn't mean it was unprocessed or good for the kids. Making these items from scratch are NOT as hard as I thought and I am working on having several staple bread recipes down! (Those recipes are coming as soon as I'm done with them..) AND my bread maker does not make decent sandwich bread. Who wants a slice of bread the size of a plate?? From now on, I am taking it out of the bread maker to bake!
2. My kids will go through fruit and vegetables like crazy with no other snack options available. Apples and peanut butter, nectarines, bananas, and carrots/bell pepper with homemade ranch do NOT last the full week I try to buy them for.
3. I need to accept that I will always have critical moms judging my choice to limit sugar and processed food in my kids' diet. It can be viewed by some as strict and controlling. But, I stand by my conviction still. I have done the hours (and hours and hours) of research. I am going against the more popular, conventional, and definitely easier way to make sure my kids grow into healthy adults. So, there will always be opinions when a path is taken against the flow.
4. I absolutely need to figure out a cooking schedule. It takes a while to let dough rise and I can't do that on a day we have dance and karate in the evening! :) I have started making snacks like granola bars or muffins over the weekend to have for the better part of the week. This coming week, I'm going to set aside Wednesday and Sunday as my bread making days.
5. I love my air popper. Popcorn has become the easiest snack if we are in need of something crunchy. Just add a little sea salt and olive oil spray!
6. I am also in love with my new olive oil sprayer my sweet sis-in-law got me for Christmas! I have never been comfortable using an aerosol oil spray, organic or not. The Misto works perfectly. All you do is add your olive oil and pump the air inside. I use it every day!!

My cooking tray next to my stove... olive oil, Misto, and Kosher salt!

Transforming their future, one meal at a time...

Energy Bites and Mission Tejas

2012-01-03T22:30:00.001-06:00

Day 3 of January unprocessed... I admit that this is going to be harder than I thought! The kids are asking for dessert after dinner, getting candy at school that I am forbidding, and HALF of my organic "snacky" foods are overly processed. I have, over the past several months, become increasingly willing to pick up the packaged granola bars instead of making my own out of sheer exhaustion. And, although, all ingredients are organic, there is a serious lack of whole food nutrition. Organic or not, I don't have any soy lecithin in my pantry.

My biggest problem so far: breads. We haven't been extremely strict this first week into it. I'm not a fan of wasting food and we are finishing up some tortillas, breads, ect.. My breadmaker is going to be my new BFF this month. Good thing I love it so. I have made pizza crusts so far, and will be making rolls and sandwich bread later this week. The tortilla thing is a hurdle. My kids eat them A LOT. I see a tortilla press in my future?? Sounds great to me!

Here is my dinner menu I created for this first week:
Potato soup, BLT salad with homemade ranch
Venison fajitas, black beans, red pepper slices
Baked chicken, brown rice, roasted root vegetables
Pizza, sauteed spinach
Venison sliders on homemade rolls, homemade BBQ sauce, steamed kale

It has been most yummy so far!! Now, here's a quick, no-bake snack for your kiddos!

Energy Bites

½ cup peanut butter

½ cup apple, finely diced

¾ cup oatmeal

2 tablespoons honey

¼ cup flax seed

Combine the first four ingredients and roll into approximately 16 small balls. Roll the balls in the flax seed and refrigerate for 30 minutes. Store in an airtight container in the refrigerator.

I made these delicious bites for our recent camping trip. They were perfect during time spent hiking and fishing. Camping over the New Year is becoming a tradition. Last year, we explored Texas history in Goliad State Park. This time, we stayed in Mission Tejas State Park and had a wonderful time reliving the history of Davy Crockett’s trail to San Antonio.

Izzy fishing

Granddaddy teaching the girls

Cole and Brock trying their luck in a different spot

Adelyn stuffing her mouth with an energy bite.. I think she ate half of what I brought!

Cousin Kylee, Izzy, Adelyn, and Cole

Rose bringing in the New Year

Us girls with Kathryn

Hiking part of the San Antonio Trail

Nonni and Granddaddy with my 3 of their 8 (soon to be 10!) grand-kids

Kylee and Izzy

A quiet church

My lover of all things Texas history

Need I say more..

Transforming their lives, one meal at a time...

January unprocessed

2011-12-29T21:50:00.002-06:00

I would love to post more during the holidays about our traditions of food and family and all things beautiful. I just run out of time during the month of December. Time to clean my house. Time to do EVERY Christmas event. Time to write on this blog. It’s not that I don’t have a million ideas about what to write; it’s just not a top priority, more of a luxury – or outlet for my crazy mind and ambitious nutrition undertaking.

January has me thinking of all things new. As with every New Year, resolutions are made. Some of them are kept, but most are broken. Last year, instead of making a resolution, I merely challenged myself to use more ingredients in my cooking. I wanted to broaden my understanding of different ingredients, primarily grains. I followed a menu pretty closely and found many new favorites. You can read about it here.

I am starting off 2012 with an unprocessed January. I got the idea from a website called Eating Rules. The author has, for several years, challenged his readers to go the entire month of October without eating any processed food. He defines unprocessed food as any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.

My kitchen is primarily unprocessed, but something happens from about Halloween through Christmas.. Between the school parties, holiday goodies, and 4 out of 5 of our birthday celebrations... we do a lot of eating out and a lot of eating sweets. I am looking at January as more of a getting back to normal and starting the year off strong. It is a detox from the holiday diet of indulgence. We will be eating lots of fruits and veggies, lots of whole grains, and no sugar or processed food.

I encourage you to do the same. If a month seems too long, start with a week. Or even a couple days. Once you start paying attention, it's amazing how much of the food you think is healthy is just the opposite. To read more on going unprocessed:

Why I'm Doing What I'm Doing

Regrouping and Regaining Control

Top 10 Fruits and Veggies

You have to eat two bites before you leave the Table

I will leave you with a recipe - a final sweet treat to end 2011. For a homemade gift this year, I made a most delicious butter. Here is the way too simple recipe for you.


*Cinnamon Honey Butter*

2 sticks unsalted butter, softened
1 cup honey
1 cup powdered sugar
2 teaspoons cinnamon

Beat the ingredients together until smooth and fluffy. Store in an airtight container in the refrigerator!

One batch fills about 5 to 6 four ounce jars. You can decorate the jars with fabric and labels.

So pretty...

And Oh.My.Goodness!!! This butter is so heavenly on biscuits... pancakes...bagels....tortillas....

Oh, and my sweet hubby got me a nice camera for Christmas!!! I am SO excited to experiment and broaden my photography knowledge!! Yay!!

Transforming their future, one meal at a time...

Gooey rich goodness... from-scratch brownies

2011-12-23T16:12:00.000-06:00

I haven't posted much this holiday season because, well, the holidays are busy! :) Last night was a truly magical night. I took the kids to the Texas State Railroad in Palestine to ride the Polar Express. The kids have gone on this twice before, but Adelyn was only two years old on our last ride and didn't remember. It was so fun to have a group of 13 of us going this year. Cousins, aunts, uncles, grandparents... It was a full night of many memories.

We made it home wired and I was able to get my crazies in bed by 9:00 (which was nothing short of a miracle!!) That left me in my quiet, sparkly, Christmasy home by myself. Brock was out with a work thing and I had three out of four family get togethers to get ready for the next morning. All I had to do was bring a dessert, so I was going to enjoy my small commitment.

cooking in minimal light... so beautiful and peaceful

My view from the kitchen... and yes, that is our elf hanging upside down from the fan.

For those of you who haven't experienced Pinterest yet, you are missing out! I am completely addicted and have been inspired numerous times! These cute little brownie Santa hats were shown to me by my father in law and so I set out to bring them to him. The one dilemma: as always, the recipe calls for a box mix and that was not good enough for me!! I needed a good from-scratch brownie recipe anyways, so my research began... And trust me, my research is your gain. These brownies are gooey rich goodness in your mouth. This recipe is originally from Cooks Illustrated, but I found it on Brown Eyed Baker. Get ready.

Chewy Brownies
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
½ stick unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Whisk the water, cocoa, unsweetened chocolate, and butter until the chocolate is melted and smooth. Add the oil, eggs, and vanilla. Slowly stir in the sugar, flour, and salt. Finally, fold in the bittersweet chocolate.

Bake at 350 degrees for 30-35 minutes in a 9x13 greased pan. Let the brownies cool completely before cutting them. This will give your top layer a nice, crusty layer. These brownies are not for the novice brownie lover. They are very rich, very dense, and very perfect!

To make the Santa hat brownies, I cut small circles and then piped icing on top. After I placed the trimmed strawberry on the icing, I piped one more dot of icing at the top. For the icing, I beat 1/2 stick butter, 4 oz mascarpone cheese, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla together until light and creamy.

And just because, here are some memories of our fun evening...

Izzy, Cora, and Adelyn: 6, 4, and 4 years old

Cole and Connor, 9 1/2 years

Adelyn is too excited!

Izzy and me

tickets, please

Kevin, David, and Daniel: 2 and 1 years old

Laura, Connor, Cora

trying to get a group shot in front of the train..

Transforming their future, one meal at a time...

Banana Muffins

2011-12-13T20:41:00.000-06:00

As promised, I have my go-to banana muffin recipe for you!! These are the muffins I make the most because, quite frankly, I always have bananas that need something done with them - fast - before they reach the too-brown-to-be-useful stage. Once they get covered with spots, they either 1) get cut up and put in the freezer for future use in a smoothie or 2) get squished up in banana muffin or pancake batter.

Banana Muffins
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup raw sugar
1/4 cup butter
2 large eggs
3-4 mashed bananas
1/3 cup plain Greek yogurt
1 teaspoon vanilla

Combine all ingredients in a large bowl. Scoop batter into lined muffin cups and bake a 375 degrees for 25 minutes.

This recipe has been in my kitchen for years... It started with WAY more sugar and WAY more refined flour. I have adapted it over time to have more nutritional value. It's funny.. The recipe also started out as a quick bread. I don't know if it's just a stage I'm in or what.. but, I can't imagine cooking quick breads right now instead of muffins. Just as I can't help but make cupcakes instead of normal cakes. I guess I'm just in love with my now six (six!!!!) muffin pans. There's just something about a smaller version of a bigger taste that is just too exciting!

Transforming their future, one meal at a time...

Spinach quesadillas and lunches

2011-12-07T10:02:00.000-06:00

I haven't been posting a lot of lunchbox ideas this year because, well, I mainly repeat all my ideas from last year!! It's been a little more challenging packing two lunches 5 days a week, mainly because Izzy is my pickiest eater. (And she eats lunch at 10:30!!) Here are two kindergarten lunches from the last month that I grabbed a picture of:


1/2 peanut butter and honey sandwich on whole wheat, pretzel sticks, grapes, yellow carrots, and edamame.

Spinach quesadilla on a fresh tortilla, whole grain banana muffin, red peppers and ranch

The spinach quesadillas are an adapted recipe from my pizzadilla recipe found here.

To make the spinach quesadillas have a more Mexican food flavor, I simply substituted the Parmesan and mozzarella cheese for Monterrey jack. I also substituted the Italian seasoning for chili powder and cumin. YUM!!

Spinach Quesadillas
6 tortillas
10 oz. frozen chopped spinach, excess water removed
1/4 c. chopped onion
2 garlic cloves, minced
2 cups Monterrey jack cheese, grated
1/2 t. cumin
1/2 t. chili powder
salt to taste
olive oil

Saute the onion and garlic in a small amount of olive oil, mixing in the spinach after about 3 minutes. Saute for an additional 5 minutes. Place 3 tortillas drizzled with olive oil on a separate griddle. Layer the cheese, spinach mixture, then cheese again. Top with the remaining three tortillas and cook until the tortillas are toasted on both sides and the cheese is melted.

My go-to whole grain banana muffin recipe is coming soon!
Transforming their future, one meal at a time...

Camping and Tacos

2011-11-22T14:43:00.002-06:00

Fearless Adelyn

We had the most wonderful opportunity to go camping with Brad and Laura this past weekend. Brad is Brock's older brother and Laura is my bestie!! We have all known each other for over 12 years now. Connor is 3 days older than Cole and Cora is 6 weeks younger than Adelyn. We always have a blast together and truly enjoy each others company. We are most blessed to have them in our lives.

Sweet Cora and her dreamy eyes

Connor in a "battle" near the fort in the woods.

Cole shooting his "bow"... It really looked like a scene out of
Where the Wild Things Are.

I found a heavenly recipe from Emeril Lagasse several weeks ago. I tried it as is and of course, changed it up to how I am going to share it with you. I am in love with it and could eat it every day!! I am sharing this recipe with you now because I think it would be a wonderful way to use leftover Thanksgiving turkey if you don't have any roast pork on hand!!

Roasted Pork and Caramelized Onion Tacos
4-5 pound pork roast
1 onion, sliced
2 tablespoons olive oil
sea salt/pepper
1 teaspoon cumin
2 garlic cloves, minced
1/2 cup water
1 can green chilies
2 cups pepper jack cheese, grated
tortillas
1 avocado, sliced
1 cup cilantro, diced

Place the roast and the water in roasting pan and preheat the oven to 450 degrees. Season with salt, pepper, cumin, and garlic. Cook the roast for 30 minutes, then reduce the heat to 350 degrees and cook for another 3 hours, or until the inside of roast reaches 155 degrees.
*alternate cooking method

In the meantime, saute the onions in the olive oil until well caramelized (about 8-10 minutes). After the meat has cooled, remove the extra fat and shred into bite sized pieces. Add the onions, green chilies and cheese to form a wonderful taco filling. Place the filling in warmed tortillas stacked with fresh spinach. Top with avocado slices and cilantro.

I promise you will love these tacos as much as I do! For the kids, I leave some pork separate and just add cheese and veggies to their tacos. *I was able to make this on our camping trip by simply cooking the pork roast in a crock pot instead. I cooked it on high for about 5 hours. It was so easy and a great alternative to regular processed camping food!

Izzy waiting to ride her pony

Dreamy Adelyn

They offered horseback riding at this state park and let me tell you that it has been a LONG time since I have ridden a horse. My hiney is still reminding me today!! But, I loved it and I want to do it again soon!!

Brock and I on Blue and Missy

Transforming their future, one meal at a time...

Apple Turkey Snack

2011-11-18T13:45:00.000-06:00

I love my job!! I get to plan fun activities, organize, strategies, supervise, and love on tiny little preschoolers!! We had a fun craft snack earlier this week in which the kids were given an apple, toothpicks, and lots of extras to make a cute apple turkey. Here's one from Adelyn's class..

And another..

I think Adelyn had more cereal in her mouth than on her turkey!!

At the preschool, we offered fruit loops, raisins, marsh mellows, and gummy candy for the waddle. We also had pretzel sticks, but they were too thick to put the cereal on. I would recommend sticking the toothpicks in yourself to avoid them being used as mini swords! :) It's not the healthiest options, but we are limited in what we can do.

I didn't think Adelyn should have all the fun, so of course we had to this in our own kitchen. What a wonderful after school snack for the kiddos!! For my kids, I offered cheese cubes, grapes, organic cheerios, and Craisins. Izzy's turkey has a cheese smile...

Her sweet friend's turkey has a cheese beak...

Cole did not like were I put the toothpicks, so he recreated his masterpiece... and needed a carrot for a beak!!

We have been talking A LOT about what we are thankful for since Thanksgiving is just around the corner. Teaching my children about gratitude and perspective is an ongoing task. It amazes me how selfish and ugly children can get in an instant. It's amazing how selfish and ugly I can get in an instant. I am constantly checking myself and my children in how perspective changes everything. Our family is so richly blessed to have stability, security, and an army of loved ones. May I never go a day without displaying and teaching gratitude for who I am and what I have.

This Thanksgiving, Cole is thankful for family, a home, and video games.
Izzy is thankful for food, the sun, grass, trees, rain (we are ALL thankful for the rain this week in East Texas!), family, and friends.

Adelyn is thankful for her toys and the food mommy gives her. (my heart is singing!!)

Transforming their future, one meal at a time...

I'm celebrating with Peanut Butter Frosting

2011-11-15T16:49:00.000-06:00

I have been oh so subtly hinting around with the girls. They have both recently had birthdays and I have been craving an attempt at chocolate cupcakes with peanut butter frosting. BOTH girls wanted chocolate chip cupcakes with cinnamon icing from last year. I AM thrilled that they love them so, but I still want chocolate + peanut butter in a cupcake.

I didn't post about the birthdays, because I didn't have any yummy recipes to share. Here is Adelyn's Hello Kitty birthday this past September:

My big 4 year old!

Izzy turned 6 last week and wanted owls with her chocolate chip cupcakes!

Well, my birthday is this week... And, why not make myself some yummy cupcakes??? What a wonderful excuse!! I used the dark chocolate cupcake recipe from my Halloween cupcakes and I found this wonderful peanut butter frosting recipe from Ina Garten. I may make myself cupcakes for my birthday from now on...

Peanut Butter Frosting
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
1/3 cup heavy cream

Mix the sugar, peanut butter, butter, vanilla, and salt on low speed until well incorporated. Add the cream and beat at a high speed until smooth and silky.

I let the icing firm for about 10 minutes in the refrigerator. This made it easier to pipe onto the cupcake. And make sure you make a little hole and fill the inside of the cupcake with some frosting first!! Oh my! Happy birthday to me!!

And just because I'm feeling spunky at my new age of 34, here is a picture of me with my new rain boots on my rainy birthday!!

Transforming their future, one meal at a time...

Pumpkin Pie Play dough

2011-11-11T12:58:00.001-06:00

Look closely... This isn't a snacky-snack post!! Adelyn made those cute little pumpkins with pumpkin pie play dough!

Poor Adelyn was sick all last week and then had to get her four year shots this week. She needed a fun activity today!!

Years ago, I made this in my Pre-K classroom and Adelyn came home with it from her class recently. I decided we needed to make our own stash.

I love making play dough!! It lasts forever and you can add fun scents or glitter to it. I made chocolate play dough last year and the kids played with it constantly.

Here's my cute pumpkin..

and Adelyn's (she had to mark hers!!)...

The recipe is so easy and comes from Family Fun Magazine.

Pumpkin Pie Play dough
1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 tablespoon canola oil
1 cup water
8 drops red food coloring
20 drops yellow food coloring
1 teaspoon glitter

Whisk all ingredients together (adding them in order) in a nonstick saucepan over medium heat. Continue stirring the mixture with a rubber spatula until a thick ball forms. Remove the dough once it is no longer sticky to the touch. Let it cool on the counter and then knead it until the dough is smooth.

Transforming their future, one meal at a time...

Pumpkin Flax Muffins

2011-11-03T10:46:00.000-05:00

Mmmm... My first post in November HAS to include pumpkins!! I love pumpkin anything... pumpkin waffles, pumpkin cookies, pumpkin cupcakes, pumpkin granola bars, and even pumpkin pie smoothies!! There's so much more to a pumpkin than carving and pie! Super healthy, full of vitamins, protein, and fiber, low on sugar... Here's a recipe that's great for breakfast or an after-school snack!

Pumpkin Flax Muffins
1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (recipe below)
3/4 cup brown sugar
1 1/2 cups pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla

Mix all ingredients together. If the batter seems thick, add a couple tablespoons of milk to thin it out. Divide batter into 12 muffin tins and bake at 375 degrees for 20 minutes.

For a little extra sweetness (some of us want our muffins for dessert as well as breakfast!!), drizzle a little cream cheese glaze on top. Oooo La La

Cream Cheese Glaze
1 cup powdered sugar glaze
1/4 cup cream cheese
1 teaspoon milk

Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoon ginger
2 teaspoon nutmeg
1 teaspoon allspice

Mix it all together and store in an airtight container. This will get you through several recipes!

I. love. muffins. They are SO easy and you can hit multiple food groups in one tiny little 1/2 cup portion! Plus, there's no science to sifting and mixing and beating and creaming. All you do is throw all the ingredients together, mix it up a little, then fill your kitchen with heavenly smells!

More pumpkin to come... A favorite recipe at my preschool and in my house... but this one isn't for eating!!

Transforming their future, one meal at a time...

Apples with Caramel

2011-10-29T23:18:00.000-05:00

Homemade caramel. It is something I have wanted to tackle, but honestly have been scared to do so. Something about candy thermometers and really hot liquid temperatures intimidate me. I was inspired after reading the Pioneer Woman's blog (caramel apples and kosher salt!!!!) and decided to try my luck with such an adventure.

After reading and reading and reading about making homemade caramel, I was becoming discouraged again. Almost every recipe contained corn syrup. And they vary from a mere two ingredients to 10 ingredients. Good grief! I even found a recipe where all you do is heat a can of sweetened milk in water for a long period of time... interesting.

Then, I happened upon a blog called 101 Cookbooks with a wonderfully simple, all-natural caramel recipe that was irresistible. I had to take on the challenge.

Apples with Caramel
6 small apples
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey

Special equipment: candy thermometer, and lollipop sticks

Heat the cream and salt in a sauce pan until it is simmering. Add the honey and continue stirring the mixture until the candy thermometer has reached 255-260 degrees (about 20 minutes). Remove the pan and gently place into a bowl of ice water to stop the cooking process. Stir the caramel until it is thick enough to dip the apples into.

For a more detailed description, visit the website. She goes into a lot of detail about what you should be looking for, ect... Unlike the recipe, I cut the apples into quarters to make it easier for the kids to handle. I did have a problem with the lollipop stick staying put inside the smaller pieces. I also had a problem with the caramel sticking to the apple. I believe I was nervous about overcooking the caramel and removed it before the right temperature. That being said, I LOVE the flavor of the caramel cooked with honey. It is quite a different taste and the honey flavor is evident and absolutely delicious!! I think you should try it just to sample this new flavor! My advice: When the caramel won't stick right, make a dip!

We had friends and family over for some fun pumpkin carving tonight. Please tell me you roast your pumpkin seeds every time you open up a pumpkin!! They are so yummy! I place my rinsed and dried seeds on a cookie sheet with olive oil, chili powder and sea salt. 500 degrees for about 10 minutes! Don't overcook!

I am so blessed to be surrounded by so many I love!!

The kids did a GREAT job on their pumpkins. I have to say that Cole's is above and beyond... He designed and sketched out his Angry Birds pumpkin. Papaw only helped with some of the carving!! Izzy did a great job drawing hers as well and Adelyn is just colorful and creative as always!

And just because there is never a picture of me at any event...

My handsome stud and me

Transforming their future, one meal at a time...