Quick Mama Lunch: Pear Arugula Lunch Pizza

Recently I’ve found myself lacking the energy that most 24 year olds should have.

I started out strong staying up late every night facebookin’ it while watching trash TV…But now, 5 o’clock rolls around and all I want is a hot bath, a foot rub with some bengay, and an oversized fluffy robe  with mismatched fuzzy socks.

Unfortunately I feel the same way whether it’s 5 o’clock at night or 10 in the morning.

When meal time rolls around I use up what energy I have to make the food for others, then lay myself flat on the floor with my mouth wide open hoping Boo drops some crumbs in my directions.

Yum.Lunch.

Ok…In all honesty when it comes to the food I eat for lunch it’s 78% leftovers from last nights dinner. But when leftovers aren’t available, I look for something that’s fast and has all the right components to keep me energized, full, and focused.

I sound like a breakfast cereal commercial.

Pear Arugula Lunch ‘Pizza’

*Although this isn’t technically a pizza, it resembles one in a way :) *

Ingredients:

1 whole wheat tortilla, flat bread, naan, etc.

Melted Coconut Oil

S/P plus seasonings of choice

handful of arugula

1 pear

1/4 c. walnuts

1/4 c. crumbled goat cheese

drizzle of balsamic oil

Directions:

1. Take your tortilla and brush it with melted coconut oil. Then sprinkle it with salt and pepper and desired spices. (I used a lot of dried herbs, paprika, and garlic) Put on a baking sheet and turn oven to low broil. Broil for a couple minutes until tortilla becomes golden and crispy.

2. Top with arugula, sliced pears, crumbled goat cheese, walnuts, and then drizzle with balsamic oil.

Super fast and incredibly yummy!

Plus as a bonus you don’t have to eat crumbs that were dropped to the floor!

Win Win!

Easy Simple Salmon

For as long as I can remember, I’ve never been a fan of eating fish.

Between the smell, the scales, and it’s oogly eyes….no way. Not happening.

I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean…I’d then proceed to whine and complain, while throwing myself on the couch in agony…Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn’t thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite…

I died.

I don’t know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I’ll recreate that salmon…As soon as I figure out how to make a pound of butter healthier…

For now though I’ve learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before…Not happenin’.

Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn’t skin, otherwise you don’t have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn’t touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken…

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

I am not a hooker…

My husband was that one guy…from LMFAO…

And no I’m not a clown hooker…wrong again. I’ll give you a clue:

Kay-dollar sign-Ha.

Boo was an owl, and she was sooo excited to flap her little wings! Except, I don’t think she is going to be excited about this picture come 15 years…Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin…

Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?

Butternut Squash Creamy Pasta

Every year on Halloween I’ve always had chili and cornbread. It just seems like the right thing to do.

This year we will do the same, but I do know that there are some non-chili and cornbread believers out there. Aka my husband.

He’s so freakin’ weird.

So if you are still searching for comfort, but don’t want it to go straight to your hiney, then I would suggest this ultimate creamy and definitely comforting pasta. It’s similar to macaroni and cheese…minus the cheese.

And my friends, we can thank the star of the show for that ultra creamy and delicious pasta…

No not Boo…Although she might be a STAR…She did nothing to help with the pasta. Except inhale it.

The real star of the show is the one and only Butternut Squash.

And to show you how big butternut squash really is, I decided to show you the comparison between one and Sweet Pea.

Then Boo got jealous and wanted me to take a picture of her with her best friends…

I feel I am getting sidetracked here.

Ok so for starters, the recipe calls for butternut squash puree. You can buy canned squash, but fresh is and always taste better. So if you have the time, it’s definitely worth it! It’s actually pretty simple to cook and make puree. Here is how:

First you need to cut the squash is half, which if your weak sauce like me, it may seem practically impossible. But I promise it’s not.

First stab that butternut squash in the middle, till the knife goes all the way through.

Pull the knife down to cut half of the squash, then do the same on the other side.

Next scoop out the seeds.

Then take a baking sheet with raised sides and fill the pan with just a little bit of water, like 1/4 inch.

Place the squash face side down and roast in a 400 degree oven for 30-45 minutes, or until done and soft.

Using a spoon, peel off the skin from the squash.

Then puree the squash in a food processor. If you have to, add a few TB of water to make it completely smooth.

I stored the extra puree in freezer bags to use when Sweet Pea starts eating.

Ok…now to that comforting dish all you chili haters have been waiting for…

Ingredients:

2 c. dry pasta

1 TB coconut oil

1 TB. whole wheat flour

1 c. coconut milk from can-full fat

1 c. butternut squash puree

3 TB. Nutritional yeast

1 tsp. ground mustard

1/4 tsp. tumeric

1 TB. oregano

1/4 tsp. nutmeg

1/2 tsp. garlic powder

salt/pepper

Directions:

1. Cook pasta according to directions.  Heat a sauce pan on med-low heat over stove. Add oil. Next sprinkle in flour and whisk until combined. Add milk and continue whisking until all lumps are out. When it begins to simmer and thicken add in puree as well as spices. Whisk until combined and let simmer and thicken.

2. Once pasta is cooked, fold it into sauce. Serve immediately.

Hope everyone has a fun and safe Halloween!!

And for all our friends on the East Coast, our prayers are with you!

Hearty Chicken Tortilla Soup

I’ve never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine…But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.

Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.

I think I’ve converted both my children to Nordstrom’s lovers…Especially Sweet Pea.

Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.

I told her no and blamed her Daddy…

After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say…Probably something along the lines of, “YOU picked that pumpkin…Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I’M your guy!”

As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.

Minor…Major..Same thing.

*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*

Ingredients:

1-2 TB. coconut oil

1/2 medium onion diced

1 TB chopped garlic

1 1/2 c. frozen or fresh cooked corn

1 can diced tomatoes

1 can black beans drained and rinsed

1-2 c. cooked quinoa

2 c. cooked organic chicken chopped-seasoned with salt and pepper

32 oz. organic chicken broth

2 tsp. cumin

1 TB dried oregano

1/2 tsp. paprika

1/2 tsp. coriander

1/4 tsp. celery seed (opt.)

salt and pepper to taste

cilantro, lime, avocado, and crushed tortilla chips for garnish

Directions:

1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)

Thank goodness for leftovers! Tomorrow looks like it’s going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!

(Rather than going broke at Target….)

Pumpkin Spice Muffins

Let me tell you a story…

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold…um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud,  personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor…

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, “Go away mom, I’m playing!”

 So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It’s where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces…

Oh…and the muffins in the oven. Those are pretty important too…

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess’ mother bends down and says to the princess, “Can I tell you a secret?” In which the princess replies, “Sure!”

Her mother quietly whispers in her ear saying, “I Love You!”

At that moment, the Princess looked at her mom, rolled her eyes, and said…

“That’s no secret Mom!”

The end.

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she’s a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food…although not healthy lol…looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes…

And every time he say’s the same thing, ” Now why can’t you make that?!?”

In which I reply, “Shut up and drink your greens!”

Every once in a while, because I love him, I give in and make him something that he’s been begging for. One of those dishes just happened to be baked french toast.

I’ve talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well…Practically sharted.

JK.Gross.

Let’s just say he got really excited. Ever since then, that’s all he can talk about, so I decided to show that boy I love him and make him the meal he’s been requesting for ages…

Of coarse I practically changed the whole recipe and added a vegetable…

It’s the thought that counts right…?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won’t get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it’s hard just use a fork or pastry cutter to incorporate all ingredients. If it’s liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night…You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup…take a bite…

Welcome to heaven!

At first I didn’t tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It’s safe to assume it was a hit!

Here’s to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Little Chickpea Food Wednesday: Strawberry Basil Chickpea Salad Sandwiches

Today I have not sat.

Not on the couch, nor the floor, or the rocking chair, and definitely not in my bed.

(And if you are wondering if I’ve gone to the bathroom, that’s I think a no…)

I ate my meals standing up while I did the dishes, swept the floor, and fed a baby.

And I’m pretty sure the above sentences are run-on sentences.

Even my grammar doesn’t know when to slow down.

One thing I have noticed since Sweet Pea was born is that there is more things to accomplish than ever, and I don’t have enough hours in the day to do it. There is always a mess to clean, a dish to put away, and a mouth to feed.

But one thing I’m realizing is come 8:00 at night when the littles are sleeping, and my house is still not as clean as I want it to be….

Is that I’ve spent more time washing dishes, than reading books to Boo.

I’ve put toys away again and again, instead of using them to play and interact with Sweet Pea.

I suck.

Ok, that’s pretty harsh…But that’s how I’ve been feeling.

Sometimes I feel like I need to do it all. When in reality, I don’t…

All I really need to do is be with my kids.

They don’t care if the toys are everywhere, in fact they would probably prefer they were.

They aren’t upset if there are dishes in the dishwasher, they just want me to sit and play tea party/picnic with them.

And come dinner, they don’t want me to hand them the I-Pad so they can be entertained while I cook…

They want to sit on the counter and help, taste each food item, and laugh with Mama.

And in that moment, your child has not only made you proud by trying celery and cashews, but you’ve done something with dinner time that is very special.

Food is meant to bring people together, and cooking with your kids does exactly that!

Strawberry Basil Chickpea (or Chicken) Salad

Ingredients:

2 cans chickpeas, drained and rinsed OR 2 c. shredded cooked chicken OR 1 can chickpeas and 1 c. shredded cooked chicken

1 c. diced strawberries

1/2 c. grapes diced

1/3 c. diced cashews

1-2 stalks celery diced

1/4 c. finely chopped basil

salt and pepper

Dressing:

2-3 strawberries

2 TB. plain hummus

1 TB. balsamic

1 TB. maple syrup

2 TB. mayonnaise (We make homemade) , veganaise, or greek yogurt

Directions:

1. If using chickpeas, pour them into a bowl and mash up with fork. Toss in the rest of the ingredients.

2. To make the dressing, mash the strawberries with a fork. (I used my hands to mash it really well too.) Whisk in the rest of the ingredients and fold into salad. Sprinkle with salt and pepper to taste.

3. Serve in a sandwich, on top of a salad, etc..

To me…

A delicious dinner, a happy family, and a messy house is the BEST way to end any day!

********************************************************

This has been part of a series of post called Little Chickpea Food Wednesday!

Check out other Little Chickpea Food Post:

Banana Pudding

Deconstructed Omelette 

Anytime (Veggie) Cookies

So I’ve got this child…

She’s 100% sassy and tell’s it how it is, and right now it’s completely working against me.

Literally every single morning when we wake up this is the conversation Boo and I have:

Me: “Boo, what would you like for breakfast?”

Boo: “I want chocolate milk.”

Me: “How about we start off with something different. Would you like a smoothie instead? “

Boo: “NOOOOOO! I WANT CHOCOLATE MIIIIIIIIIIIILLLLKKK!!!” (Followed by throwing herself onto the floor, screaming…louder…and louder…)

Did you know I start off everyday with a headache?

Despite my best efforts in trying to hide all things sugary and sweet from my wee littles, I know that the subject…and the food…is unavoidable.

So where do we draw the line? Do we say yes to a little bit of sugar? Or do we just avoid it at all cost?

Here’s my take on it:

Life is about living and enjoying. I would be lying if I didn’t say that eating a rich piece of chocolatey cake on a special occasion didn’t make me the happiest girl in the world. I definitely wouldn’t ever want to deprive my kids from experiencing the joy that comes from eating delicious food.

But to me what makes ‘treats’ so enjoyable is that they aren’t something you eat everyday, that’s why they are special.

My goal is to teach my children to not fear food, or worse yet…stuff their face with cheetos and ding dongs at school when I’m not looking because they have been deprived at home.

Hopefully I can teach my kids the value of food, and how it’s best when it’s natural and wholesome. But that on occasion, a cookie isn’t going to hurt.

That cookie is meant to be enjoyed and savored…

And if you are a mom like me, with a child like Boo, then you know that asking Mom for a cookie can sometimes be a daily battle.

Which is why we have things like ANYTIME cookies…

Something a little sweet that we don’t have to feel too guilty about.

And something that can help avoid any tantrums at all cost…

Let’s be honest…THAT alone is completely worth it!

Anytime (Veggie) Cookies

Ingredients:

2 1/4 c. spelt flour

1 1/2 c. oat flour

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

dash of salt

1 egg

1/2 c. coconut oil

3/4 c. coconut sugar/date sugar

1 c. finely grated zucchini, or 1 c. finely grated carrot, or a combo of the two

1 TB. vanilla

1/2 c. of either the following: blueberries, chocolate chips, walnuts, raisins, etc.

Directions:

1. Whisk flours, oats, spices, baking soda, and salt together.

2. In a separate bowl whisk egg, oil, sugar, zucchini, and vanilla together. Pour into dry ingredients and stir until incorporated. Fold in 1/2c. desired add in. Using a large ice cream scoop, scoop cookie dough onto prepared baking sheet. Press down dough with fingers so it flattens a little bit.

3. Bake at 350 for 13-15 minutes.

My favorite way to eat these is to keep them in the freezer, then I reheat them, add some almond butter on top…and well…then I eat like 5 more.

It’s all about moderation.

Best.Example.For Boo.Ever!

Hubby Meals: Blueberry BBQ Sauce and Chicken Sandwiches

Cooking for my husband has definitely been a challenge in my almost 4 years of marriage.

I mean seriously! How am I supposed to compete with frozen taquitos and Beef Baja chalupas from Taco Bell. (Speaking of the Bell, did you know they have taco shells made out of Dorito Chips? Way to go Taco Bell. What’s next? Cheetos in a burrito??)

We all know that husbands can have the eating tendencies of a toddler, demanding milk chocolate Ovaltine with their dinner and throwing hissy fits when something green is on their plate. Then finally after many failed attempts of the flying airplane spoon, promising him that he can watch the football game as long as he takes 4 bites of his asparagus is sometimes the only thing that works.

Which is why when I find a wholesome and healthy meal that is Hubby approved, I feel I must shout it from the rooftops and share it with the world…

That way wives across the country can stick it to the man, and actually have control of the remote after the kids go to bed.

Trash TV all the way…Goodbye ESPN.

And what better way to make a man happy then by offering him a manly meal…

One that screams, I’m no sissy la la for eating this sandwich. I’m a MAN!

Even if the dressing is a little fruity…

Blueberry BBQ Sauce

Makes 2 cups

Ingredients:

1 c. blueberries

1/4 c. finely diced onion

1 TB. chopped garlic

1/2 c. ketchup

2 TB. balsamic vinegar

1 TB. rice vinegar

2 tsp. molasses

1 TB. maple syrup

1 tsp. worcestershire sauce

1/2 tsp. dry mustard

Directions:

1. In a skillet, heat about 1-2 TB. coconut oil on medium heat. Add onion and garlic and cook a few minutes until onions start to brown. Add blueberries and cook for about 10 minutes (you can lower the heat a bit). The blueberries will begin to soften and burst. Start to mash with a fork, (this should be easy to do), add in other ingredients and stir to combine and cook for a few more minutes for it to thicken. Transfer to a blender and blend until creamy.

2. Store in an air tight container in the fridge for about a week.

Best.Dang.BBQ Sauce.Ever.

I don’t think I will ever buy bottled BBQ sauce again…I mean, that would just be wrong.

Now this BBQ sauce can serve many purposes, but in our household we love BBQ chicken sandwiches. (I have also used chickpeas instead of chicken on occasion.)

Don’t be afraid to load up that sandwich with as many toppings as you desire.

My favorite combo for this was avocado, spinach, goat cheese, and grilled peaches (that were brushed with coconut oil.) Add that  onto a soft and fluffy wheat carb and you’ve got yourself one happy husband.

But let’s be honest, whose really the one that’s truly happy. That’s right…You!

Happy wife=Happy life.

But you already knew that huh? :)

No Bake Dark Chocolate Almond Balls

Life has definitely changed in our little household since Sweet Pea made her arrival.

Luckily I’ve had my husband off work all week to help me, but today is his first day back and I’m worried that he’s going to come home and find me covered in breast milk and Boo’s lunch, wearing what I’ve worn since thursday. (Wait? I’ve been like that all week…)

For those of you wondering how Boo is doing, I would say she is adjusting as expected.

She has gotten WAY louder, and I find that she screams at the top of her lungs even when she is just playing. Not to mention she has refused to sit down and eat any meal, and today she told my husband he was ‘Pissing her off…’

Luckily she hasn’t taken her anger out on Sweet Pea, but instead her bedroom door, which she slams a few bazillion times a day. I swear she was two before the baby was born, and now she is 16 year old me. I’m almost tempted to take her door off the hinges, just like my mom did.

I’m just afraid to ‘Piss her off…’

Luckily, Sweet Pea is one sweet and innocent baby girl. She sleeps a lot, and I’m not really sure how to handle that. I keep expecting her to wake up all the time, but she just continues to sleep. I pray it continues, but I’m expecting it to stop once the husband goes back to work…Did I mention I never slept as a child?

Karma.

As for cooking and spending time in the kitchen, I haven’t really done much besides making quick breakfast and lunches. I’ve had a wonderful bunch of friends who have been bringing me dinner since we got home from the hospital, and I don’t want it to end. I’m considering paying them to bring me dinner every night.

I have however been craving chocolate like it’s nobody’s business, and I obviously blame it on the hormones. After giving birth, you basically go through ‘that time of the month’ symptoms times a bazillion. My husband can vouch for this because today I cried just reading stories to Boo.

Dang you Mickey Mouse books…So fllippin’ touching.

I think I need a long nap and chocolatey cookie.

It’s the right thing to do.

No Bake Dark Chocolate Almond Balls

Makes 12-16 mini balls

Ingredients:

1/2 c. honey

1/2 c. Dark Chocolate Almond Butter (or homemade nut butter of choice)

3/4 c. brown rice crisp cereal

1/2 c. chopped pretzels

1/4 c. diced craisins

1/4 c. cocoa powder (could sub chocolate protein powder)

(Optional to roll balls in: shredded coconut, cocoa nibs, cocoa powder, grated chocolate, etc.)

Directions:

1. In a microwave safe bowl, heat oil and nut butter for 45 seconds to a minute. Whisk together until creamy, then fold in the rest of the ingredients until fully combined.

(This will be an effort since it’s pretty thick and sticky.)

2. Using a small ice cream scoop, scoop mini balls and place on cookie sheet with parchment paper. The balls will be really sticky. To help with this, you can either roll them in cocoa nibs, cocoa powder, grated chocolate, shredded coconut, etc…

3. Place in the freezer for 10-15 min, then transfer to fridge and store in a covered plastic/glass container.

These have been a life saver! They are so rich and decadent, I almost feel like I’m eating a piece of Sees Candy.

Almost. :-)

Have a great start to your week! I’ll be back soon with a new series of Toddler food! Can’t wait to share the details!! :-)