My Recipes

9.23.11 Delicious Kale Salad A friend of mine recently gave me this recipe, and with the amount of kale I have in my garden I was GAME to try it!  And it is DELICIOUS!!! A bunch of Kale 1/2 tsp kosher salt 1/2 cup olive oil 2 tbsp apple cider vinegar An apple, peeled, cored, and chopped Raisins (Cherries... anything that sounds yummy) Pine nuts (or what you have) Take the bunch of kale de vein it, and tear or chop it to bit size pieces.  Put in a bowl, and sprinkle the salt over the kale.  Massage - yes I said massage - for 2 - 3 minutes and watch the magic!  The kale will reduce and get moist.  Add the rest of the ingredients, toss, and enjoy!  I don't know the measurements of the raisins and pine nuts... to taste!! 8.11.10 Veggie Soup Recipe w/Pesto Last night my husband and I made this and we really enjoyed it - it even made enough to freeze for a whole other meal! Veggie Soup with Pesto Ingredients :: 1/2 cup dried cannelloni beans salt  2 tablespoon coconut oil  3 yellow onions diced 4 carrots peeled and sliced 2 parsnips peeled and sliced 4 celery stalks, diced 1 can diced tomatoes drained 8 cups veggie broth 5 red potatoes 2 cups frozen green beans 4 zucchini cut in half and sliced 4 cups rainbow chard stemmed and sliced 1/4 lb spiral brown rice pasta pepper 1 cup pesto (see recipe on bottom of page) Rinse and drain cannelloni beans - put in saucepan w/ water to cover and bring to boil over high heat, boil for 2 mins and then let stand for 1 hour.  Drain, and put fresh water in - bring to boil - cover and let simmer for 1 hour.  Add salt to taste during the last 15 mins - drain and remove from heat and set aside. Saute onions in your oil - about 8 - 10 mins in a large soup pot.  Add the carrots, parsnips, and celery and stir for about 5 mins.  Then add your tomatoes and stock reduce the heat to low and simmer for 10 mins. Add potatoes and cook for about 10 mins,  Add beans, green beans, zucchini, chard, and pasta during the last 10 mins of cooking - serve with the pesto and Parmesan cheese! Pesto  :: 2 cups firmly packed basil leaves 2 teaspoons chopped garlic 2 tablespoons sesame seeds 1/2 teaspoon ground pepper 1 cup olive oil 1/2 cup grated Parmesan cheese In food processor combine basic, garlic, nuts, pepper and 1/2 cup oil.  Pulse or blend to form coarse paste.  With motor running add as much oil as need to form a thick puree.  Add cheese and process briefly to mix!   This weeks Menu Ok ... I have a line up for this week - and hopefully it is all delicious! Tonight I am doing a soup from my William Sonoma Cookbook - it is a bean, veggie soup - if it's good I'll post the recipe! Monday ::  Crockpot chicken Tuesday  ::  Heidi's Dish #2 - I'll post this recipe too! Wednesday  ::  Meatloaf Thursday  ::  Left overs Friday ::  Taco Salad Saturday ::  Just the baby and me, so Mac n Cheese! This weeks Menu Sunday  ::  Last night we made pizza - home made dough, sausage, spinach, basil, peppers, and more! Monday  ::  Spaghetti and Meatballs Tuesday  ::  The frozen Enchiladas I say we are going to eat every week, but never do! Wednesday  ::  Left Overs Thursday  ::  Chicken and Veggies Friday  ::  Heading to Portland... Saturday  ::  Something simple in my pantry - hubby will be working so just the kid and I - no fuss dinner! By the way - on Saturday we did try the New Recipe I posted by Heidi an it was delicious!  Thanks Heidi! Slow Cooker Pork Chops Found a recipe I am going to try tomorrow for my pork chops - check it out! Also I am going to make this Sauteed Kale & Apples I am excited to try Pork in the Crock Pot... something I haven't done before and I love new! Final Weekly Menu Ok... so we were not extremely successful of eating the fridge clean this weekend, so we need one more night of it! Monday ::  Left overs Tuesday ::  Fish - Rice - Veggies Wednesday ::  Hamburgers & Sweet Potato Fries Thursday ::  Heidi's Dish - Anyone want to cook it with me on Thursday? Friday ::  Leftovers Saturday :: Enchiladas Sunday ::  Pork Loin & squash  (I am on the hunt for a good recipe to try I'll let you know when I find it!) Pretty simple this week, but I am trying to insure that we are being good stewards of what is in our fridge... meaning... eating it all!! :) This weeks Menu Tonight we are cleaning out the fridge to make room for more!  We have left overs from almost every day this week! This coming week shopping is going to be minimal.  I am inventory the freezer to see what we can eat! This is what I found in there :: Fish Frozen Enchilada's Shredded carrots Hamburger (about 2 pounds) Hamburger buns Hot dogs Frozen Spinach Lots of cheese... One day I am going to try Heidi's new recipe I just posted... from that list I need to get from the store :: Chicken Jalapeno peppers White Cannelloni beans Cilantro So here is my menu :: Sunday ::  Hamburgers & Sweet Potato Fries Monday :: Fish & Veggies Tuesday :: Heidi's Recipe Wednesday :: Enchiladas Tonight I am going to finish the menu for Thursday - Sunday I would like to do something with Spinach one of the nights... I think some crock pot meal sounds perfect...  time to look up some recipes! New Recipe Here is the new recipe I am going to try it one day this week  (Thanks Heidi) :: Ingredients: 3 cups cooked chicken 1 cup diced onion 3-6 cloves of garlic, minced (to your preference) 1/3 cup fresh jalapeno pepper, seeded and chopped 3 15 oz cans of white cannellini beans rinsed 2 T olive or vegetable oil 3 14.5 oz chicken broth 2 T taco seasoning (I use more seasoning and I added some cumin and chili powder) 1/4 cup lime juice 1 T cornstarch (or more if you like your chili on the thicker side.... I use more) 1 T cold water Fresh cilantro to sprinkle on top of chili Directions: Take one can of beans, drained and rinsed, and smash the can of beans up by hand, food processor, or blender. In a large pot, heat oil, onion, jalapeno, and garlic. Cook 4 to 5 minutes or until the onion is tender. Add in chicken broth, shredded chicken, all the beans- including the mashed beans, seasoning, and lime juice. Bring to a boil and then reduce heat and let simmer for 25 minutes. Combine cornstarch and water. Add to the chili and continue to cook for another 5 minutes, stirring constantly. Your chili will start to get thick. Add more cornstarch if you like your chili thicker. Serve with shredded cheese, avocado slices, sour cream, cilantro, or just by itself. For the shredded chicken you can use leftover chicken, canned chicken, or rotisserie chicken.   Pumpkin Butter Success Here is proof that it was done.  I have to say it did taste very good and will make a delicious pumpkin pie this fall!!! It is interesting about squash ie pumpkin - you can not can it and store it on the shelve because of a bad bacteria... hmmmmmm Anyways - it is all said and done and yummmy   Pumpkin Chili We really enjoyed this chili!!!  It was simple.. (a little modified from the original) and delicious! 2 lbs ground beef 2 cans kidney beans tomato paste plus a can of water a can plus the juice of diced tomatos chopped onion celery chopped 1/2 cup pumpkin puree 1 tblespoon pumpkin pie spice 1 tblespoon chili powder 1/4 cup white sugar Brown meat... drain fat... add everything else and simmer for .. however long you want, mine did all afternoon - it was great. This was a HIT Roasted Carrots for Snack Quick Roasted Carrots :: 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces 2 tablespoons unsalted butter melted Salt & Pepper to taste 1.  Adjust oven rack to middle position and heat oven to 425.  In large bowl, combine carrots with butter, 1/2 teas salt and 1/4 teas pepper toss to coat.  Transfer carrots to foil lined baking sheet and spread in single layer 2.  Cover baking sheet tightly with foil and cook for 15 mins.  Remove foil and continue to cook, stirring twice until carrots are well browned and tender 30 - 35 mins.  Transfer to serving platter, season w/ s&p! Wednesday's Classic Pot Roast Recipe - From COOKS I got this recipe from the Cooks magazine... anyone interested in trying it with me this week?  Here it is! 1 boneless chuck eye roast 3.5 - 4lbs pulled into two pieces at natural seam and trimmed of large knobs of fat Kosher salt 2 tablespoons unsalted butter 2 medium onions, halved and sliced thin (about 2 cups) 1 large carrot, chopped medium (about 1 cup) 1 celery rib, chopped medium (about 3/4 cup) 2 medium garlic cloves, minced or pressed through garlic press 1 cup beef broth plus 1 - 2 cups for sauce 1/2 cup dry red wine plus 1/4 cup for sauce 1 tablespoon tomato paste 1 bay leaf 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves ground black pepper 1 tablespoon balsamic vinegar 1.  Sprinkle pieces of meat with 1 tblspoon salt, place on wire rack set in rimmed baking sheet, and let stand at room temp for 1 hour. 2.  Adjust oven rack to lower middle position and heat oven to 300 degrees.  Heat butter in heavy bottomed dutch oven over medium heat.  When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 - 10 mins.  Add carrot and celery; continue to cook, stirring occasionally for 5 mins longer.  Add garlic and cook until fragrant about 30 seconds.  Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer. 3.  Pat beef dry with paper towels and season generously with pepper.  Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking. 4.  Nestle meat on top of veggies.  Cover pot tightly with large piece of foil and cover with lid; transfer pot to the oven.  Cook beef until fully tender and sharp knife easily slips in and out of meant, 3 1/2 - 4 hours.  Turning halfway through cooking. 5.  Transfer roasts to cutting board and tent loosely with foil.  Strain liquid through mesh strainer into 4 cup liquid measuring cup.  Discard bay leaf and thyme sprig.  Transfer veggies to blender jar.  Allow liquid to settle 5 mins, then skim any fat off surface.  Add beef broth as necessary to bring liquid amount to 3 cups.  Place liquid in blender with veggies and blend until smooth, about 2 mins.  Transfer sauce to medium saucepan and bring to simmer over medium heat. 6.  While sauce heats, remove twine from roast and slice against gran into 1/2 inch thick slices.  Transfer meat to large serving platter.  Stir chopped thyme, remaining 1/4 cup wine, and vinegar into sauce and season to taste with s & p.  Spoon halve of sauce over meat; pass remaining sauce separately. Come on folks - JOIN ME! Weekly Menu This week is going to include some experiments! Tonight my daughter and I are having some Fish, some Sweet potato fries, and Peas... simple! Monday :: Repeat of the crock pot chicken and Acorn Squash Tuesday ::  Penne pasta and veggies Wednesday :: This is one of the experiments it was in my cooks magazine... it is a new Pot roast recipe and a new way to roast carrots... ymmm Thursday  ::  Another experiment - Pumpkin Chili & Cornbread Friday :: Tacos Saturday ::  Frozen Enchiladas (homemade) Sunday  :: Soup & Grilled Cheese That is it!  Yummm  Now time for me to cook dinner tonight!   2Days Menu Wow... today ended up having more cooking than I had anticipated! I found a great recipe for a butternut squash rissotto  You'll love it and it turned out great! The chili ended up good as well.  There was quite a few variations from the recipe I posted - game burger instead of ground beef... stew meat instead of top sirlion... no coffee... and I just did it in the crock pot.  My hubby said it was good.  I would be the one on Hell's Kitchen that Chef Ramsey is yelling at because she doesn't taste her food... I like to cook it... eating it is just a bonus and not a necessity!  I wish I had that passion to eat it as well!

Chili Recipe Several years ago we found an amazing Chili recipe that I wanted to share with you so here you go :: Ingredients :: 2 tablespoon veg oil 2 onions chipped 3 minced cloves of garlic 1 pound ground beef 3/4 pound beef (sirloin cubed) 1 14.5 ounce peeled diced tomato's w/ juice 12 ounce bottle of a dark beer 1 coup strong coffee 2 6 ounce cans tomato paste 1 14 ounce beef broth 1/2 cup brown sugar 3 1/2 tablespoon chili powder 1 table spoon cumin seeds 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon ground Cayenne pepper (or more depending on how spicy you want it) 1 teaspoon ground coriander 1teaspoon salt 4 15 ounce cans kidney beans 4 fresh hot chili peppers seeded and chopped 1.  Heat oil in  a large saucepan over medium heat and cook onions, garlic, ground beef, sirloin in oil for 10 mins or until meat is brown and onions are tender 2  mis in the diced tomatoes w/ juice, beer, coffee, tomato paste and broth.  Season w/ brown sugar, chili powder, cumin, cocoa, oregano, Cayenne pepper, coriander, salt.  Stir 2 cans of beans & peppers.  Simmer for 1 1/2 hours 3  stir in 2 cans beans and simmer for another 30 mins.    Weekly Menu This week is going to include some experiments! Tonight my daughter and I are having some Fish, some Sweet potato fries, and Peas... simple! Monday :: Repeat of the crock pot chicken and Acorn Squash Tuesday ::  Penne pasta and veggies Wednesday :: This is one of the experiments it was in my cooks magazine... it is a new Pot roast recipe and a new way to roast carrots... ymmm Thursday  ::  Another experiment - Pumpkin Chili & Cornbread Friday :: Tacos Saturday ::  Frozen Enchiladas (homemade) Sunday  :: Soup & Grilled Cheese That is it!  Yummm  Now time for me to cook dinner tonight! 15.10.10 2Days Menu Wow... today ended up having more cooking than I had anticipated! I found a great recipe for a butternut squash rissotto  You'll love it and it turned out great! The chili ended up good as well.  There was quite a few variations from the recipe I posted - game burger instead of ground beef... stew meat instead of top sirlion... no coffee... and I just did it in the crock pot.  My hubby said it was good.  I would be the one on Hell's Kitchen that Chef Ramsey is yelling at because she doesn't taste her food... I like to cook it... eating it is just a bonus and not a necessity!  I wish I had that passion to eat it as well! Chili Recipe Several years ago we found an amazing Chili recipe that I wanted to share with you so here you go :: Ingredients :: 2 tablespoon veg oil 2 onions chipped 3 minced cloves of garlic 1 pound ground beef 3/4 pound beef (sirloin cubed) 1 14.5 ounce peeled diced tomato's w/ juice 12 ounce bottle of a dark beer 1 coup strong coffee 2 6 ounce cans tomato paste 1 14 ounce beef broth 1/2 cup brown sugar 3 1/2 tablespoon chili powder 1 table spoon cumin seeds 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon ground Cayenne pepper (or more depending on how spicy you want it) 1 teaspoon ground coriander 1teaspoon salt 4 15 ounce cans kidney beans 4 fresh hot chili peppers seeded and chopped 1.  Heat oil in  a large saucepan over medium heat and cook onions, garlic, ground beef, sirloin in oil for 10 mins or until meat is brown and onions are tender 2  mis in the diced tomatoes w/ juice, beer, coffee, tomato paste and broth.  Season w/ brown sugar, chili powder, cumin, cocoa, oregano, Cayenne pepper, coriander, salt.  Stir 2 cans of beans & peppers.  Simmer for 1 1/2 hours 3  stir in 2 cans beans and simmer for another 30 mins. That's it.. enjoy Dessert So I have a roast in the crock pot (recipe will come later - it is an experiment so I need to make sure it works!) but I just saw the delicious recipe on WholeFoods I am seriously considering trying it for our company tonight.... hmmmmm  I'll keep you posted! :) Chicken Crock Pot Recipe :: Amazing I made chicken legs in the crock pot today and let me tell you.. .they were soo good... here is the recipe 3 1/2 pounds chicken drumsticks skin removed 1/4 - 1/2 cup or so of Braggs Liquid Amino (it is a soy sauce alternative) - Adjust the amount to your taste ... if you like salty stuff do the 1/2 if you like not so salty do the 1/4 1/4 cup sugar 1 - 2 tblspoons of molasses 2 cloves of garlic 8 ounces of tomato sauce (I used canned diced tomatoes that my MIL canned a few weeks ago and pureed them) Mix and pour over chicken in the crock pot for 8 hours on low .. telling you... amazing!

12.10.10

Recipe :: Sweet Potato Pancakes

These are the best ever and soooo simple to make.

Sweet Potato Pancakes - makes about 6 - 8 small pancakes so double or triple if you want more

1 tbsp melted butter
1 egg
1/2 tsp baking powder
1/2 cup sweet potato puree
1/3 cup flour (graham flour is my favorite but I have used several different kinds)
1/4 cup milk

Sweet potato puree - I just bake the sweet potatoes at 400 degrees for about 40 mins - then puree with some milk & butter
Mix sweet potato and egg then add the rest of the ingredients and blend well

Heat skillet with some butter and pour batter and cook!!

12.10.10

2Days Menu

Today I am trying a new recipe for Crock pot Chicken legs - it looked delicious and I'll let you know how they turn out!!

Also we are going to home group tonight and I am bringing a dessert.  I do not know what that dessert is yet, but I would love it to be something with apples since we still have a bucket full that my mother in law picked from Washington... so I am on the search for a good recipe!

I also have two banana's ready to be turned into Banana bread!


Other than that I think I have a little sweet potato puree to use still that I'll make into some quick pancakes for breakfast, smoothie for snack, and ... probably a little snacking on chocolate chips for me! :)

Anyone interested in going through a cookbook with me???

11.10.10

Weekly Menu

This week we are trying to use some of what we have - and I stocked up for some for next week.
Monday ::  Hamburger and Sweet Potato Fries... again (we are using up our buns and sweet potatoes!)
Tuesday ::  Chicken Drum Sticks, Rice, and Brocolli
Wednesday ::  Beef Chuck Roast, Carrots, Green bell peppers from the garden and Salad.
Thursday  ::  Fish & Veggies
Friday ::  Chicken Salad

Pretty Simple but yummy!

Butternut Apple Casserole!

The Butternut Apple Casserole was a success.  I did not taste it until we got to our friends house and ate it after dinner... big risk there!  But it was a hit - we loved it - four star from me!

Applesauce canning

So my mother in law went to Washington a few weeks ago and came back with a bushel of apples.  Then she went to California this week and told me to do something with them!!!
So, I got all the canning stuff from her house and prepared things so when my husband got home we could can some applesauce!
Half of the excitement was seeing his face after work that he was going to have to help me can!  But he was a trooper!  It was actually very fun!
Here are the pics ::

Finished product

What we started with

Pots prepared

The apple corer slicer

Sterilizing the lids

Apples sliced (this is only 1/4 of them)

Two pots steaming apples

This is the mill we used
for smashing the apples!  lol its
actually a meat grinder but it worked!

Smashed apples

sealing the cans

DONE!!

It was very fun ... a lot of work, but I have some delicious applesauce now!!

 

Spaghetti Squash Spaghetti

Tonight's Spaghetti squash Spaghetti was delicious.  I don't know if you have ever tried that but I highly recommend it!  Trader Joe's had a great deal on squash this weekend that I could not pass up - any size $1.59!!!  So I had a Spaghetti squash, Whole foods had a sale on their 365 organic pasta sauce plus a coupon - and sale on Grass fed beef for $3.29 lb!  So it was perfect.
Cut the squash in half, put in on a cookie sheet cut side down with 1/2 inch water and bake at 400 for 45 mins.  Cook your meat and pasta sauce - and shred the squash... so use a fork and go with the grain so it comes out like spaghetti!!!!  Its perfect, delicious, and healthy!  My girl thinks is wonderful... if you want to add an extra kick, add some spinach to it to get some extra iron!

 

 

Weekly Menu

One of the major ways I have found that really help the cost of the weekly budget is planning out your menu!

So here is our non complicated menu for this week... its a busy week so I tried to keep it simple!

Monday ::               Spaghetti with Spaghetti squash noodles!
Tuesday ::              A frozen dinner from my freezer cooking day - Tarragon Orange Chicken
Wednesday ::        We are going to hit the farmers market... much on $1.50 tacos and    
                            fruit!  ymmm
Thursday  ::           Hamburgers & Sweet Potato Fries
Friday ::                Chili Cheese Enchiladas  (I am going to double it to freeze some)
Saturday ::            Sadly my last frozen meal - Jenna's Penne w/Vegies
Sunday  ::             Stew Meat Tacos - this is kind of my own creation.  I get a box of meat
                            from our local CSA
                            and it comes with Stew Meat - I found if I chop them really small and
                            grill them up it is
                            Delicious in some taco's!

That is it for today!

September 28 Recipes

Freezer Breakfast Burritos!

I am going to give you a recipe for about 12 - 15 burritos!

I have 18 eggs that I bought for this, so I crack um all up in a bowl add some water and mix them.

I then Saute about 2 onions in a skillet - large skillet - cook them until they are translucent about 5 mins.  Add about 2 tablespoons of butter and add in your eggs - scramble eggs.  My husband like salsa some some times I add salsa in as well.  

After your eggs are cooked all the way through, nice and scrambled, I will prepare my tortillas and foil.  I'll make about 15 (how many burritos you are making) square sheets of foil, place my tortilla in it then fill it with the egg and a little cheese!  Fold the tortilla into a burrito and wrap in the foil - complete for all.  Wait until the burritos are cooled and put them in your freezer!  To eat, take them out the night before so they can defrost and in the morning enjoy your creation!

Old Fashioned Meatloaf

Ingredients ::
1 teaspoon Olive Oil
1 cup Chopped onion

2 teaspoons chopped garlic
1 - 1 1/2 pounds ground beef
2 large egg whites
3/4 cup old-fashioned oats
Pepper & Salt
1 tablespoon Dijon mustard
Add some chili sauce, hot sauce, ketchup ... something for some spice - I have some Chili Pepper sauce from Trader Joes that I like and I add about 1/4 cup.

If you are Gluten intolerant use gluten free Oats & Mustard

Heat the oil in large skillet over medium heat and saute onions for about 5 mins.  Add garlic and cook 1 more min.  Remove from heat and transfer to a large bowl and cool for 5 mins.  Add the beef, oats, egg whites, chili sauce, pepper and salt.  Mix well and pour into a loaf pan coated w/cooking spray.  Combine a little more chili sauce and the mustard in small bown and spoon evenly over top of the meat loaf.  Bake at 350 for 45 - 50 mins!

September 27 Recipes

Nutted Squash Bread

So I got this Recipe from a William Sonoma Baking cook book and revised it a little ::
Ingredients
2 cups all purpose four - I used 1 cup of wheat and 1 cup of all purpose
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup mashed cooked winter squash (I used Acorn Squash and used a bit more than 1 cup)
1/3 cup milk
1/3 cup butter melted
2 eggs
1/2 cup brown sugar (I used about 1/4)
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (I used almonds)
1/4 cup raisins


Preheat oven to 350 grease a loaf pan and dust with flour
Mix dry ingredients together in a bowl and set aside - flour, baking powder, baking soda, salt and nutmeg.
In another bowl, whisk together squash, milk, eggs, melted butter, brown sugar, and vanilla until smooth.
Add raisins and nuts then combine the dry ingredients just until blended.
Put in pans, spread evenly and bake for about 1 hour!!!  Perfect

Here is proof!

Recipe out!

 Cut in half

 Finished product

Glazed Root Vegetable

Well we pulled a Turnip from the garden this morning ::

So... I decided I should cook it today, otherwise it may just sit there and be forgotten...  Here is the recipe from Allrecipes.com that I am about to try!

Ingredients

• 5 small turnips, peeled and cut into 1-inch dice
• 5 carrots, peeled and cut into 1-inch dice
• 2 parsnips, peeled and cut into 1-inch dice
• 2 sweet potatoes, peeled and cut into 1-inch dice
• 2 teaspoons white sugar
• 1/4 cup balsamic vinegar
• salt and ground black pepper to taste

Directions

1. Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
   This turned out pretty good - I had to cook a little longer than the directions but all in all... great way to use the Turnip!

Recipes .. Recipes ... Recipes...

When I was starting this blog I new I needed a page to share recipes and what we eat during the day.  The inspiration from that came from my daughter.  I have to admit that sometime... only sometime... I think to myself "what have I done to her taste buds!"  My child eats the most interesting things!  And thank GOD!  She loves Beets - Broccoli - WATER!

So yesterday I was thinking of what I was going to give my girl for afternoon snack so I decided to make a quick bread.  I made a vegetable bread with spinach & Parmesan cheese!  It was great and good for you!  Just a tiny bit of organic sugar in the recipe and it served as a good snack. 

Today's menu consisted of:

Breakfast ::

Organic multi grain pancake mix with organic blueberries with just a dime of organic maple syrup

Farm fresh eggs from a local dairy

Watermelon

ummmm

Snack :: 

Grapes!

Lunch ::

Homemade chicken nuggets - all organic - egg free

Peas

Banana

Afternoon Snack ::

Homemade goat milk blueberry & peach yogurt

A slice of my veggie bread

Apple

(she was a hungry girl!)

Dinner ::

(We were out and about for dinner at a local event)

Sliced Ham

Organic Rice Cake

Blueberries (stolen from a friends snack cup)

Arugula lettuce & Raspberry Smoothie

Yummmmm  If you want any of these recipes just let me know!!