Breakfast of Champions

Also known as any breakfast that includes a green smoothie.

Liquid Fuel - EmergenC, Green Smoothie, Hot Chocolate... and oatmeal!

Liquid Fuel – EmergenC, Green Smoothie, Hot Chocolate… and oatmeal!

Gotta love a breakfast chock full vitamins.

This is my favorite green smoothie recipe.  It tastes just like an orange julius.  It’s so good.  And it’s so healthy.

Ingredients:

1 cup water
1 cup fresh spinach
1 banana
2 Tbsp orange juice concentrate

Directions:

Put water and fresh spinach in blender.  Blend until smooth (this is the most important step.  You have to blend the spinach with only liquid otherwise you end up with a drink full of confetti…and that is NOT a good thing).

Add banana.  Blend.

Add orange juice concentrate.  Blend.

Be prepared for a taste bud extravaganza.

Feel free to experiment with amounts and with ingredients.  I really like adding fresh ginger to my smoothies…yum!

And I’m not the only one who enjoys a healthy breakfast.

Green Smoothie, water, milk, and oatmeal!

Green Smoothie, water, milk, and oatmeal!

SweetPea likes her “green juice” just as much as I do!

Toddler Approved Green Smoothie

Toddler Approved Green Smoothie

Toddler Approved Green Smoothie

Toddler Approved Green Smoothie

Green Smoothie Mustache!

Green Smoothie Mustache!

Have you ever seen a more fresh looking drink than this?

Green Smoothie

Green Smoothie

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Pumpkin Patch

The hub’s family was in town this past week.  One of the highlights of their trip was going to the Pumpkin Patch.  The weather was perfect and there were so many fun things to do…we’re already looking forward to next year!

SweetPea feeding animals.

SweetPea feeding animals.

SweetPea feeding animals.

SweetPea feeding animals.

Duck races!

Duck races!

Into the maze...

Into the maze…

Jumping!

Jumping!

SweetPea taking over.

SweetPea taking over.

Caught in the spider web

Caught in the spider web

Omi and Bub

Omi and Bub

Biggest smile  ever!

Biggest smile ever!

Too stinkin' cute!

Too stinkin’ cute!

jjj

Freezer Friendly Crock Pot Bean Stew

Freezer Friendly Crock Pot Bean Stew

Freezer Friendly Crock Pot Bean Stew

This being a freezer meal, I couldn’t remember what was actually in it (other than the beans and broth I added when I put everything in the crock pot).

And then, once I got everything in the crock pot I stayed at home…so I never actually smelled it cooking (and any crock pot cook knows how good crock pot meals smell).

So without remembering what the ingredients were and being unable to smell the meal, I was a little unsure about how this soup would taste…I just thought it would be very very bland.

Right up until that first spoonful hit my taste buds.

Let me tell you what, this is a delicious stew.  And I’m not the only one who thought this was a pretty delicious dinner, my husband heartily approved of this meal.

The flavors are rather mild, but because no flavor overtakes the stew, it becomes a delightfully tasty dish.  A dish made even better with a slice of crusty bread to sop up some of the broth.

Ingredients:

2 cans beans, drained and rinsed (I used pinto and red beans)
2 medium carrots, peeled and diced
1 small onion, chopped
2 celery stalks, diced
3 Tbsp uncooked rice (I used brown)
2 Tbsp garlic, minced
1 tsp dried thyme
1/2 tsp salt
1/8 tsp ground pepper
3-4 cups broth (chicken or vegetable)

Directions:

Combine ingredients (except broth) in gallon zip lock bag.  Freeze.

Thaw.

Put contents of bag in crock pot.  Add enough broth to cover everything.

Cover and cook on low for 8 hours.

Serve and enjoy!

Freezer Friendly Crock Pot Bean Stew

Freezer Friendly Crock Pot Bean Stew

For more freezer friendly crock pot meals check out this post.

1 Month!

Is there anything better than the scent of a newborn’s head?  Maybe a long, relaxing shower, but it’s so long since I’ve had one of those…

We’re one month in.  I still am content spending hours just mesmerized by his little face, or his little fingers, or his little toes…it’s a good thing too, because he forces me to spend hours holding him, so at least there’s a benefit for me.

In just one month he’s gotten so much stronger.  He loves holding his giant noggin up and staring at the crazy world around him.  He’s started to stay awake for about an hour at a time…and during that hour his eyes are so wide open, just trying to soak it all in.

It’s pretty amazing.  Both my kids amaze me several times a day.  I am blessed.

Grandpa's holding a sleeping baby.

Grandpa’s holding a sleeping baby.

Sweet Potato Hummus

Toddler Approved Sweet Potato Hummus

Toddler Approved Sweet Potato Hummus

I like garlic.  A lot.  What I’m saying is that when a recipe calls for 1 clove a garlic I usually think that 4 cloves is the perfect amount.  There’s no such thing as too much garlic!  Right?  Right.

Fortunately for me (and my family) they like garlic too.  You never want to be the only person that eats a lot of garlic…but if everybody is eating garlic then everybody’s breath is on equal grounds.

SweetPea started eating hummus about a year ago.  And I am so glad.  She absolutely loves her hummus…even when Mom puts five cloves of garlic in it…

I’ve made a lot of traditional hummus.  I’ve also made it with beets and carrots…and SweetPea has enjoyed all those variations.  Sweet potato was a new variation, and one that I quite enjoy!  And SweetPea enjoyed it too.  That means she got hummus and an extra dose of veggies in the form of sweet potatoes.  That makes this a two thumbs up recipe.

Ingredients:

1 sweet potato, peeled, cut up, and steamed (or roasted) until soft
1 cup garbanzo beans, drained and rinsed
1/4 cup tahini
2-5 garlic cloves, raw or roasted
1 Tbsp olive oil
1/2 tsp cumin
1 tsp salt
water, as needed

Directions:

Put everything (except water) into food processor and process until smooth.  Add enough water to make it the consistency you want it.

Serve with crackers, bread, vegetables…a spoon…a finger…

Toddler Approved Sweet Potato Hummus

Toddler Approved Sweet Potato Hummus

3 Weeks In

Today was a first since Bub was born.  I took both SweetPea and Bub to the grocery store by myself!

True it was a very short grocery list.  But we did it!  Aside from the one item I actually needed for dinner tonight…I forgot that.  But I remembered the ice cream, so everything is ok in my book.

Did I mention we went to the doctor last week?  Bub has gained 2 pounds since we left the hospital!  For this mom (who struggled immensely with milk supply the first time) that was the best news ever.

And have I told you how ridiculously adorable SweetPea is with little Bub?  She’s always giving him hugs and kisses, asking to hold him, and helping Dad feed him with the bottle.

Meanwhile, little Bub spends his day sleeping, eating, crying, and farting (seriously, this kid has gas).  And I spend my day with a kink in my neck from looking down at him all the time.  I just can’t get enough of that little guy.

SweetPea and Little Bub

SweetPea and Little Bub

Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies

Some recipes are just too tempting and too easy to pass up!  As soon as I saw this recipe I knew I had to try it.

However, I couldn’t use puff pastry dough.  Why?  Back when I was a baker for a local coffee shop one of my good friends took some day-old food home for her chickens.  One such day-old was a mini quiche baked in a puff pastry crust.  Now chickens eat everything…but they wouldn’t touch the puff pastry dough.  And after that, neither have I.

So I used homemade pie crust…but you can use store bought or puff pastry.  You choose.

Ingredients:

Pie crust (or puff pastry)
Avocado, mashed
Cream cheese
Salsa
1 egg, lightly beaten
Salt and pepper

Directions:

Roll pie crust into a rectangle.  Mine was about 6 inches by 10 inches (and made 3 pies)  Cut dough into rectangles – the width that you want your hand pies and twice the length.  Put a scoop of avocado, some cream cheese, and a spoonful of salsa on one side of your dough rectangles.  Fold the rectangle over to cover the side with all the goodies.  Seal the sides well (I use a fork to get a better seal).

Apply the egg wash to each hand pie. Sprinkle each hand pie with a dash of salt and pepper.

Bake at 400 degrees for 15-20 minutes, until crust is golden.

Serve and enjoy.  Be careful, these babies are delicious and hot…burnt tongues are a possible risk.

Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies