Healthy On-the-Go Snacks: Kid & Baby Mama Friendly

May 23, 2012 Arielle

Snack foods can be a mama's life saver.

Either because that mama is 7 months pregnant and every 30 minutes it's like she hasn't eaten in 13 years...

OR because, that mama is out at the park, taking a jog, running errands, or driving to a farther destination with a hungry child.

Hungry child=No fun.

A lot of times mom's always ask me what healthy food items I pack in my diaper bag when I am out for a day on the go. It's easy to throw in a bag of chips, packaged granola bars, cheese crackers, or fruit rollups, but obviously those aren't always the best options.

A lot of times when it comes to making choices for eating and children, parents love options that are fast, quick, and easy, and a lot of times we forget about those snacks being healthy and nutritious.

And no...I'm not talking about cheez-its made with whole grain.

Sorry hubby, that's not considered a health food.

Luckily with a little (yes just a little) planning, you can have hearty, natural, and healthy snacks ready for on the go runs whenever you need them!

Let's begin shall we!

1. No Bake Cookie Balls

I love love love raw cookie balls, or protein balls. It's basically a blend of nuts/nut butters, dates, coconut, cocoa powder, seeds, sweetener, oats, etc. Basically the combinations are endless and I consider them to be almost like a dessert.

When I make them I usually grind most of the ingredients really fine, (like the nuts), so Baby Boo can enjoy them with her little baby teeth! It's a treat any child will love! Imagine...Here baby, have a chocolate cookie ball!

Basic No Bake Cookie Balls

Ingredients:

1/2 c. cashews

1/2 c. walnuts

1/2 c. scant raw cocoa powder

1/2 c. almond butter

1 c. unsweetened shredded coconut

1/2 c. oats

1/4 c. cocoa nibs

1/2 c. dried apricots (Organic)

1/4 tsp. vanilla

1/4 c. honey (scant)

1/4 c. maple syrup (scant)

Directions:

1. Using a food processor, blend nuts until fine and crumbly. Add the rest of the ingredients until well combined and the mixture is fine and can be formed into balls. Roll into 1 inch balls and store in the fridge or freezer and grab one when hungry!

Other cookie ball recipes:

Fudge Balls

Peanut Butter Balls

Citrus Cookie Dough Balls (Optional on the citrus part)

S'mores Balls (Top recipe on the blog!)

Store Bough Options: Larabars

2. Mini Sandwiches

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about. Don't limit yourself to PB&J though, try hummus and cheese or hummus mixed with thinly cut veggies like cucumbers or tomatoes.

3. Raw Veggies

Every mom in the world might be laughing at me right now thinking that a piece of broccoli would qualify as a 'snack' to their toddler.

I understand it's different, but start your kids young on loving raw veggies (with fun dips), and pretty soon they won't mind munching a carrot in the stroller. You can also try cucumber slices, baby tomatoes chopped, celery with nut butters and etc...If you are able to, you can also pack a side cup of dip like hummus!

4. Fruits

When it comes to fruits the options are never ending.

Banana, apples, plums, pineapple, watermelon, berries, oranges, etc. Pack them pre-chopped, (and the skin off if necessary), in a to-go bag or container with an ice pack to keep them cool and refreshing!

5. Pre-made Baked Goods (Healthy/Natural/Homemade)

Pictured above: Chocolate Protein Breakfast Cake Bars

Usually once a week I bake some sort of muffin/cookie/sweet bread etc. I usually put half in the freezer for a quick treat in the future, and save the rest for snack time and on-the-go. The baked goods I pack are usually whole grain and made with natural ingredients and sweeteners.

Other options for healthy on-the-go baked goods:

Date Muffins

Grain Free/Sugar Free Chocolate Chip Cookies (Single Serving)

Cranberry Orange Loaf

Sugar Free Whole Wheat Banana Spice Muffins

Chocolate Chip Bean Cookies

6. Store Bought Items:

As much as I love food and treats made at home, I'm also a realist and I know that sometimes I'm not By Golly Miss Molly whose been baking away in my kitchen all week. After all, I've got story books to read, tea parties to have, and forts to build!

My advice for purchased goods is this: shop natural, whole, and sometimes organic when it comes to buying snacks. Make sure you can read and understand the ingredients and know what each one is.

Remember, organic Oreos are still...Oreos. :)

Pictured above: Peanut Butter Green Bars.

Despite that the picture above looks like marijuana granola bars, they are these insanely delicious PB bars that are sold at our local farmers market. (My husband even loves them!) Every time I go by I stock up and buy a bunch because they go fast! I show these because I think it's great to take advantage of local markets and companies that sell natural and whole foods/snacks. They come in handy for those days where you don't have time to cook/cut/and prepare, and you just want something ready to go.

Another snack we love are these applesauce packets. Baby Boo LOOOVES them! Sometimes you can buy them with veggies in them too, which is great! These can be a little pricey, so if I buy them I usually get them at Costco. Despite the price, I always buy them because they are such a yummy quick snack grab!

As for crackers and things, I aim for products that are whole wheat and minimally processed. Here are a few of our salty favorites:

Pretzels

Kale Chips

Popcorn

Pita Chips

Crackers (Simple ingredients)

Dried fruits are another favorite in our household. The freeze dried ones have a crispy/crunchy taste, which some kids love!

Other options include, but aren't limited too:

Dates

Appricots

Raisins

Craisins

Banana chips (Roasted)

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Last but not least, drinks.

I usually always have a water bottle, but sometimes Baby Boo loves other options. Who am I kidding, if I pulled out a cup of chocolate milk she'd be in heaven!

Here are out favorite drink options:

Coconut Water

Flavored Coconut Water

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So remember, whether your headed to Target to spend $100 or a fun day at the beach, there are always healthy options to have ready and on-the-go when you need them.

And when in doubt, chocolate is ALWAYS an acceptable snack :)!

Homemade Whole Wheat Garlic and Herb Soft Pretzels

April 30, 2012 Arielle

The mall is a dangerous place for a woman such as myself.

Between the Nordstroms' shoe department, H&M, and Baby Gap, I can't help but find myself in deep doo doo a few hours later.

And even deeper doo doo when I try and explain to the Hubby why Baby Boo's pants cost more than a date night dinner for two.

"If you really must know these actually were on sale, so you should be congratulating me for finding SUCH a good deal!"

Yea...NEVER works.

On top of taking away any chance of Baby Boo's college being paid for, my pregnancy senses seem to go hay wire each time I set foot into the mall.

I swear my butt gets bigger just walking by Cinnabon.

I've never so badly wanted to take a bath in Hot Dog on a Sticks Lemonade than I do when I go to the mall.

And hot dang all mighty the smell of those soft buttery salty pretzels seriously makes me salivate to the point where Baby Boo is having to wipe my face with her burp cloth.

Those pretzels have been on my mind for some time, and since I love carbs so much I practically have to walk a different path in the mall just so I don't break down and buy 15 pretzels and eat them in a corner like a hungry beast.

So what do I go and do...

I make them at home instead with good ingredients...

Then continue to eat them in the corner, while growling at anyone who comes near me to have a bite.

It's not my most attractive quality...I blame it on the hormones.

Whole Wheat Garlic and Herb Soft Pretzels

Adapted from: Here

Ingredients:

2 TB. brown sugar

1 1/2 c. luke warm water

1 pkg. yeast

6 TB. melted coconut oil-make sure it's luke warm and not hot

1 1/2 c.-2 c. Whole Wheat Pastry Flour

1 1/2 c. -2 c. White Whole Wheat Flour (Spelt is a great alternative, but I was out of town and this is all I had on hand.)

1 1/2-2 TB. finely chopped parlsey

1 1/2 -2 TB. finely chopped thyme

1 1/2 -2 TB. finely chopped rosemary

1 tsp. crushed garlic

1 1/2 TB. salt

3 quarts water

2/3 c. baking soda

1 egg mixed with 1 TB. cold water

sea salt

2 TB. melted coconut oil mixed with 1/4 tsp. crushed garlic

Directions:

1. In a mixer fit with a dough hook add sugar, water, yeast, and melted coconut oil. Stir just enough until combined, then let sit about 5 minutes until yeast gets foamy.

2. While the yeast is setting, chop up herbs. Once the yeast is set, sprinkle salt, flour, herbs, and garlic over yeast mixture. Start with 1 1/2 c. of each flour. With the dough hook, stir until dough begins to pull away from the side of the bowl. If its too wet, add more flour by the TB's. Wheat dough is a lot tougher, so you don't want it to be too dry.

3. Remove dough from bowl and kneed dough into a ball. Grease a bowl with melted coconut oil and place dough ball in side, turning around so the dough is coated with the oil too. Cover bowl and let sit in a warm place for at least an hour so the dough rises to double in size.

4. Once the dough rises, and take it out of the bowl and divide it into 8 parts. Bring the 3 quarts of water into a boil while prepping the pretzels.

5. Roll out dough balls into a long rope.

6. Once you have a long rope, form into a pretzel.

7. When the pretzels are all ready, place 4 on each baking sheet at set aside and pre-heat oven to 425 degrees.

8. Slowly add the baking soda to the pot of boiling water.

9. Slowly add pretzels to boiling water and boil the pretzels 1-2 at a time for 30 seconds, all the while using a spoon to slash water on top of the pretzel.

10. Remove pretzel with a large slotted spatula, and place on baking sheet while boiling others. (4 to a baking sheet)

11. Brush tops of pretzels with egg wash and sprinkle with sea salt.

12. Bake in the oven for 12-15 minutes, or until golden brown.

13. Brush with melted coconut oil and garlic mixture and place pretzels on wire baking rack. Dig in while hot!

Next, grab the pretzels and sit in the corner of a room...and eat.

Eat all of them.

And don't go hatin' and thinking because these are whole grain that they will be dense and hard as a rock...

No my friends...Nothing rock hard about these. Just pure carb deliciousness.

What is it about delicious food that makes us do crazy things?

To each their own right?

Sugar Free Whole Wheat Banana Spice Mini Muffins

April 17, 2012 Arielle

First off I just want to say that I am LOVING all of the feedback and comments from my previous post! All of you are so inspiring and uplifting and I couldn't be luckier than to have the love and support from my readers! You guys are truly amazing!! Thank you, thank you!!

Ok, so if I haven't mentioned it a gazillion times before, I'll say it again...

I love carbs.

I could never do a 'carb free' diet because frankly, a life without bread would be like life without toilet paper...Disturbing.

I'm usually good about controlling the amount of carbs I eat, but there are days when nothing can stop me and all I want is to dip a big loaf of sour dough bread into a bowl of melted chocolate...And I have a funny feeling I'm not the only one with that fantasy...

(Just go with it.)

One of my favorite things to have around besides baguettes taller than Baby Boo, are muffins. They are the perfect morning quick breakfast, a fast snack attack for Baby Boo and I while out and about, and a perfect little 'treat' after dinner. (Treat=dipped in chocolate...Catch my drift yo'?)

Normally I make muffins with some liquid sweetener of choice, add a handful (or a bucket?) of chocolate chips and slap my grandma because I'm so excited to gobble them up when they are done! But, since I am trying to cook with more natural sweeteners, I decided to make a banana bread muffin that well...were sweetened with just bananas! Luckily I had a GREAT recipe to adapt from, and the rest was history! Moist, delicious, and slap yo' grandma worthy too!

Whole Wheat Banana Spice Mini Muffins

*Sugar Free, Whole Wheat, Can be Vegan, Delicious!*

Adapted from Jessica at How Sweet It Is (This was a great adaptable recipe since it was already whole wheat and only contained 1/3 c. of sugar!)

Makes about 40-48 mini muffins.

Ingredients:

2 c. Whole Wheat Pastry Flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

1 egg or 1 chia or flax egg

1/4 c. melted and cooled coconut oil

2/3 c. non dairy milk (I used coconut milk)

2 TB. vanilla

3 medium mashed bananas

Optional mix-ins: Raisins, nuts, blueberries...etc

Directions:

1. Combine dry ingredients in a bowl and set aside. In a separate owl mix egg, oil, milk, and vanilla. Then stir in bananas. Add wet to dry and stir/fold until combined. Do not overmix.

2. Preheat oven to 350. Add batter to muffin tins coated with muffin liners, and cook mini muffins for 10-12 minutes, or until golden brown.

3. Let muffins cool in tin for at least 3-5 minutes, then remove.

*Allowing the muffins to sit in muffin pan for close to 5 minutes is the idea time. Too less time, and the muffins can loose their shape, and too much time, the muffins can become hard. (This rule can apply to all muffins and baking.)*

Optional toppings:

Coconut

Peanut Butter Chocolate 'Frosting'

1/3 c. peanut butter (natural)

2 TB. cocoa powder

4-6 TB. milk

Directions: Mix all together until creamy and desired consistency is reached.

Optional for a non sugar free options: 1 TB. of liquid sweetener

Normally I slather muffins in peanut butter for breakfast, so this frosting is right up my alley! Slather it once, twice, or even dip that mini muffin into the 'frosting' and then...

Don't slap your grandma...Once is fine, but twice, that's just mean.

Don't be afraid to eat carbs. Carbs (the right ones) are your friends...

Actually food in general are my friends...my best friends...Sigh.

I probably shouldn't share any more...

Now, where did that baguette go?

Whole Wheat Cranberry Orange Loaf Bread & French Toast

February 17, 2012 Arielle

I can't begin to tell you how excited I am to start cooking some real food and blogging about it! It was a really great experience to share with you my baby/toddler food experiences, but now that I am in my second trimester and have more energy than I have had in months...

I've been a cookin' machine!

My husband actually asked me if I was feeling okay, because every night this week we have had a home cooked meal and he hasn't had to scrummage the fridge for something other than hummus and a bag of grapes.

(Prego me=terrible wife)

But let's not go into all the things that i've been 'skipping' since growing this little chickpea inside me, and let's focus on the food that I have been stuffing my face with.

Carbs.

I love carbs...bread in particular. Bread taste heavenly when your pregnant...then again, so does ketchup...

But you see, I love flavorful breads. Not just the regular old whole grain bread with seeds, those don't get me all hot and bothered. It's the banana breads, lemon, and sweet fruity breads. Am I weird?

I've had these lovely freezer burned cranberries in my freezer for only heaven knows how long...

I'm guessing they are as old as Baby Boo, which is kind of disgusting, isn't it? They have actually been in 3 freezers because we've moved 3 times since having Baby Boo...That's more disturbing.

None the less, why not make bread with said cranberries. Nothing a little warm water and defrosting can't solve right? :-)

Whole Wheat Orange Cranberry Loaf Bread

Adapted from THIS recipe from Lick The Bowl

Ingredients:

2 c. whole wheat pastry flour

1/2 c. coconut sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

dash of salt

sprinkle of nutmeg

3/4 c. fresh squeezed orange juice

1 TB. orange zest

2 TB. applesauce

1 egg beaten

3 tsp. maple syrup

1 TB. vanilla

1 1/2 c. cranberries (fresh or frozen)

Directions:

Gather your ingredients and preheat oven to 350:

(not pictured, vanilla and baking powder)

Juice your oranges:

Mix your dry ingredients (including sugar) together, and then mix your wet in a separate bowl. Combine wet and dry. Fold in the cranberries.

Pour batter in a prepared loaf pan and bake for 40-50 minutes. (I did 45) It will be a harder loaf compared to banana bread, which is a little softer. Make sure to stick a toothpick in the middle to make sure it's all the way cooked.

While your waiting for your bread to cook, have Baby Boo make dinner.

Once it's done, let cool and be excited, because your whole house will smell delicious!

This is a loaf bread, so it's sturdy. It's a great bread for a sand which!

It has a hint of orange and the perfect amount of sweetness, with a slight burst of tangy cranberries with each bite...MMmmmm.

But if you don't want to make a sand which, then I suggest you make french toast...

Because sweet baby cranberries, orange cranberry french toast with a drizzle of maple syrup=favorite breakfast of all time!

I know this because between my sweet little family, we finished off the loaf in one day.

We are heifers.

MOOOOOOO!

Have a great weekend friends! :-)

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.

2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)

Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.

3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!

4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.

5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.

6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.

7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:

8. Next, roll out the dough to desired thickness.

9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.

Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...

10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).

Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.

11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.

12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)

13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.

14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!

Chili Cornbread Casserole

November 3, 2011 Arielle

Don't be fooled by the hubby's big pearly white smiling teeth.

You would guess the words out of his mouth would be something like, "Oh sweety I would love to have last night's meal reheated so I can enjoy it tonight TOO!"

Nope.

That look on my face is pretty common around dinner time.

I know what your thinking...That's my sexy blue steal right?

Of coarse. But that's all I have to do. One look of blue steal and I can get him to eat anything I want.

Ha! Ya flippen right!

He has a fear of leftovers...It doesn't matter how unhealthy it is, he won't touch it the next day.

Now, some people are the same way, like my dad for example hates leftovers.

I however could eat the same thing for dinner every day. I love to be spontaneous!

So the greatest way to enjoy leftovers, without actually eating the same exact thing the next night, is to make something different with it.

On halloween when I made Crockpot Tempeh Veggie Chili,

I had more than enough leftovers. Chili is great to freeze, and I thought about doing that, but I wanted to do something different. I then thought about $. (what's new...)

Of coarse leftovers help you save $ right? See hubby...I will learn EvEnTuAlLy!

I really wanted to make a casserole type dish, something that I could mix and throw in the oven...not a lot of prep.

And who doesn't LOVE a casserole?!

If you do, then I have about 587 recipes from my grandma, ranging from chicken and rice to green jello casserole...

But I promise, this casserole is far more tastier than a green jello casserole.

Even Baby Boo thinks so too!

Chili Cornbread Casserole

Ingredients:

Leftover Tempeh Veggie Chili, or any chili you want.(I used about 2 C. because that's what I had left.)

Cornbread(recipe to follow)

1/3 C. non dairy cheddar cheese or regular cheddar cheese (I like daiya)

Cornbread: Adapted from Baby Cakes

2/3 C. non dairy milk mixed with 1 TB. apple cider vinegar, then set aside

3/4 C. whole wheat pastry flour(of if GF, use 3/4 C. Gluten free baking flour)

1/2 C. cornmeal

1/2 C. corn flour(ground cornmeal in blender)

2 tsp. baking powder

1 tsp. baking soda

(if making GF, add 1 tsp. xantham gum)

1/2 C. coconut oil.

1/3 c. honey(or agave for vegan version)

1/3 c. applesauce

2 tsp. vanilla

Directions:

1. Make your cornbread first. Combine dry ingredients together, then add wet(minus the milk+vinegar mixture.) Stir until combined, then gently fold in milk mixture.(it will be chunky like buttermilk.)

2. In a greased casserole dish of preference, add your chili. For this recipe you could use more chili than cornbread, or more cornbread than chili. It really is all preference. We like ours with more cornbread, so I used about 2 C. chili and half of the cornbread mixture. I'm saving the rest of the cornbread mix for breakfast in the morning. :-)

3. Top chili with dollops of desired amount of cornbread, and then sprinkle with cheese.

4. Next fold your ingredients together slightly, just so you incorporate some of the cornbread through out the chili.

This is actually my way of doing it, but I know some people like the cornbread on top and chili on bottom. If that's the case then go ahead and do it that way. It will work out just the same.

It will look like this when mixed:

5. Bake in a preheated oven of 325 for about 35-40 minutes, or until center is cooked.

I loved being able to slice this like a pie!

Baby Boo and I ate ours on top of a baked sweet potato with a drizzle of honey:

And well, the hubby put his with a side of 'NO NO!'...

I'm not even going to tell you what those are, even though your probably already know.

Some people may never learn.

Speaking of which hubby...I accidently bought a dress online.

Strawberry Lime Pancakes

September 12, 2011 Arielle

My man loves sports.

(Ok, I promise this post isn't going to be a way of complaining about football and how fantasy drafts have over taken our lives...But holy pop tart, I'm about ready to throw our TV off the balcony next time I hear that damn ESPN theme song.)

Du du du du dududududu DUUUUUHHH!!!

Ok, I'm over it.

I try my best though to humor the hubs when a game is on, usually rooting for the opposite team to kick his teams trash, along with shouting, "Who the heck it THAT?? He's hot!! Spandex was a great choice!"

I really hope we have a boy some day...

You actually have to kind of feel bad for the hubby, since I for one have a giant fear for round flying objects, and Baby Boo likes to put her Daddy's football in her baby stroller and feed it a Ba Ba...

But more so because for the past 3 years, my Italian stallion has worked his booty off in grad school.

And about a month ago, the Hubby finally graduated after what seemed an eternity, and now he has been studying like a mad man so he can pass his boards and licensing exams.

He is almost there.

We've talked about going on some long tropical vacation after everything is said and done, but by the look of our bank account, and the rate I keep buying organic strawberries..

The farthest we can go is our backyard.

So, I did what I could, and put those 10 dollar basket of strawberries to use, and brought a little bit tropical paradise to our morning breakfast table...

Strawberry Lime Pancakes

Ingredients:

1 1/4 C. whole grain baking/pancake mix

1/4 C. mashed strawberries

1/4 C. chopped strawberries

1/4 C. silken tofu

1 C. coconut milk

zest and juice of 2 limes

2 TB. vanilla

1 scoop vanilla protein powder

1/4 C. coconut

(tsp-TB.agave/maple syrup optional)

Directions:

Mix all ingredients until fully combined. Heat a griddle and spray with non stick spray. When grill is hot, pour batter onto grill using a measuring cup. Cook for a few minutes on each side, or until each side is golden brown. Serve with strawberries, coconut, and lime zest.

Can you feel the warm sun?

I know I do! And it's not just because my husband refuses to turn on our air conditioning, despite it being 146 degrees out side!

I'm sorry, I tend to exaggerate a tad.

It get's worse the longer I go without a vacation.

Luckily these pancakes saved my life!

Now...

If only they could trade the whole wiping Butt Paste on Baby Boo's booty, for wiping baby oil on the hubs in Cancun....

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

Hey Guys!

Run on over to Get Healthy With Heather! I have a guest post on there today that may satisfy a tasty craving...hint (cookie dough) :)

Apple Cinnamon Breakfast/Snack Cake Bars

August 29, 2011 Arielle

Some times mama's need breaks from their everyday scheduled happenings.

And this weekend, that's just what this Mama got.

And I hate to call it a "break", because I really don't ever need a break from this little angel...

But I did need to get stuff done..And when Baby Boo is around, it's all play and no work! :)

Tough life huh.

So off to grandmothers house went Baby Boo...and I was left alone tend to my list.

Yes..This was on my list.

I then did something that I normally only do at the gym..or if hubby is talking..

I put on my headphones and listened to music.

Don't judge.

That's when things started to get a little crazy...

I think I've killed off one to many brain cells with all the spray painting I've been doing...

And the neighbors are starting to look at me funny...

Hell...They started questioning my sanity when I started taking pictures on my front patio of food...

"But, I'm a blogger..."

Then I made hubby get in on the action..Because there is nothing sexier than a man with a spray can...

That is, until I realized how "particular" I am about my projects, and the last thing I needed was the back of our bench reading, "hubby was here..."

So I sent him upstairs to do something that really turned me on:

Is anybody gettin' hot N' bothered, or is it just me?

Next, we added a few random touches to Miss. Prada's room...

Tutorials coming later :)

And after that..

Do you really care?

The rest is pretty boring..But our breakfast the next day, now that's a different story!

We threw everything out the door! No rules, no regulations..

And ate cake..

Apple Cinnamon Breakfast(or snack) Cake Bars

Ingredients:

3 gala apples, finely shredded

1/2 C. dates, chopped

1/4 C. honey

1/4 C. water

1 tsp. cornstarch

1/2 tsp. cinnamon

1 1/2 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

dash of salt.

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

2 TB. ground flax seeds

1/4 C. + 1/8 C. canola Oil

1/8 C. applesauce

1/4 C. non dairy milk

1/4 C. apple juice

1/4 C. organic sugar

Directions: (Oven temp 350)

1. Combine shredded apples, dates, honey, water, cornstarch, and 1/2 tsp. cinnamon in a pot. Stir mixture, and heat until it bubbles, then reduce to a simmer for 8-10 minutes. Once done, puree in a food processor until smooth, like applesauce. Set aside.

2. Mix dry flour, baking soda, baking powder, and spices in a separate bowl. Set aside.

3. Mix flax seeds, oil, applesauce, milk, juice, and sugar in a bowl. Stir until combined. Add wet to dry and mix until fully incorporated. Batter will be super thick.

4. Fold in apples/date puree into thick batter. Fold ingredients together until fully incorporated.

5. In a prepared 8X8 pan covered in parchment paper, pour batter into pan and bake in preheated oven for 20-25 minutes. (i did 22)

6. Once done, let cool and then remove bars from pan.

7. Drizzle with some Maple Cream Sauce(with tons of added cinnamon)

8. Eat Cake.

Eat cake for breakfast.

Then snack...

Lunch...

Snack...

And finally dinner.

Then as soon as you go back for dessert, you find only one piece left.

But luckily, it's just in time to share said cake with someone special.

So happy Baby Boo is home now!

I was starting to get real bored around here!!

I think I'm beginning to understand the real reason why the neighbors are always staring...

4 Minute Microwave Green Breakfast Muffin

July 8, 2011 Arielle

New!! If you notice, I have a new menu!! It's a Recipe Menu! I haven't got all of the recipes loaded up, but I figured you could check out what I have so far!

Also, there is a tutorials menu as well, for random tutorials! Check that out as well!!

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Every morning when I wake up, the first thing I think about is food.

Actually, I lied, first it's, "Baby Boo, why are we getting up SO flippin' early?!!"...

And THEN I think about food.

I open the fridge.

Then I open the cupboard.

And then I become overwhelmed. There are so many options, and I want to have a little of everything. A breakfast buffet if you will.

I want toast, and eggs, and pancakes, and fresh juice, and fruit, and green drinks, and muffins, and PB, and chocolate...

"Lay off me I'm starving!!"

But, I usually, almost always have a green smoothie.

I know it's boring, but as much as I would love to whip up my dream breakfast buffet, I have about a 5-10 minute window to make something and then be on Mommy duty. I have to save "special" breakfast for day's like Mother's Day and Birthdays.

I know. Lucky Right.

But sometimes there are more important things to do, like play with your daughters hair.

I know that little rat tail may mean nothing to you, but when your daughter has been bald for 11 months, this is a big deal.

I'm already thinking about curling irons, and braids, and pony's and buns, and bows and bobby pins..

Simple pleasures, you know?

Too bad I don't put that much effort into my hair.

Or my appearance for that matter.

See..no time for breakfast buffet!

So what's a Starvin' Marvin' supposed to do when a whippity quick Green drink ain't what you cravin'? (Where on earth did that slang come from?

5 Minute Green Muffin (Microwave)

Adapted from the ever so intelligent: Stuft Mama

Ingredients:

1 egg

2 TB Coconut Milk(or other)

1 TB. Vanilla

1 C. Spinach

1 Banana

1/3 C. Frozen Peaches

2 TB. Coconut Flour

2 TB. Coconut Finely Shredded

1 TB. Chia Seeds

2 TB. Oats

1/2 tsp. Baking Powder

Directions:

1. Easy Peasy. Blend egg, milk, spinach, peaches, and vanilla in a blender.

Make sure it's nice and blended :)

2. Next mix your dry ingredients in a bowl, once combined add your wet ingredients.

3. Then, take a regular coffee/cocoa mug and spray with cooking spray. Pour your batter in the mug. Make sure it's a big enough mug.

Or, if your like me and drop it all over the floor, your mug can be teeny tiny since most of the batter is now trash :)

4. Next step/Favorite Step. Place mug in microwave. Turn on microwave for 4 MINUTES!

5. It's done. Plop on plate.

6. Dress it up and Make it Perty.

I topped mine with Sunflower Butter, Coconut, Raspberries, and Blueberries.

Oh..and if you have never had sunflower butter (ground sunflower seeds)..You MUST! I almost...love it..more than...Peanut Butter..

(These also make for GREAT kids breakfast/snacks as well!!)

Ok, so I may be one of the few who dreams of stuffing my face from the moment I open my eyes, but I promise you, I am doing my body a favor.

Did you know??

Eating a healthy and well balanced breakfast in the morning:

-Helps boost your metabolism, thus helping you loose your jiggly bum bum.

-Gives you the energy to start your day, avoiding fatigue-ness by lunch.

-Less likely to crave 'unnhealthy' foods to snack on to curb those hunger pains.

-Helps you think and focus better.

All pretty important I think.

Especially the part about fatigue-ness.

I MuSt have enough energy to keep up with this little one...

hmmm...

Is it morning yet?? I'm starving!!

Butternut Squash Pizza Crust-Healthy AND Gluten Free! :)

May 26, 2011 Arielle

Let's talk about Pizza.

I tried to make pizza one time when I was in middle school..

To this day my family hasn't let me down from the shame. Want a little cooking tip?

'When a recipe calls for a package of yeast, that means a little teeny tiny package...

NOT a costco size package.'

Ever since then, I just can't get pizza dough right. I let it rise, but it never does.

I use whole grain flour but it's too whole grainy.

And it's never flaky..it's more like a dense brick of carbs.

It really tickles me off, because I love pizza, but I most definitely don't want to resort to a $5-10 Hot N' Ready To Go To Your Thighs Pizza...

So what's a diva to do..(Diva/Drama Queen-Same Thing)

This question, along with my prayers, were answered when I was on Jess from Healthy Exposures blog (Beautiful Girl.Beautiful Pics.Yummy Food.Check her out!) She talked about this sweet potato pizza crust that she found on Rawxy (Foxy Raw to be exact! She is amazing! Delicious Recipes too! Check her out also!!)

I was in AWE...To say the least. I had to make it.

So I did! I didn't have sweet potato, but I had butternut squash, so I tweeked it just a tad...And You want to know the best parts!!

Completely Delicious!

SUPER easy!

Super Fast!

Delicious!!

Butternut Squash Pizza Crust with Veggie Toppings and Raw Parmesan Cheeze

Adapted from Rawxy

*Gluten Free, Vegan*

(For the crust:)

1 Cup Butternut Squash Puree

1/2 cup Coconut Flour (Can sub any other flour, but the amounts may be slightly different)

1 cup Brown Rice Flour

1 TB EVOO

1 TB Baking Powder

1 TB Dried Rosemary

Dash of salt

Directions:

1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.

2. Then top with desired toppings. I started with a homemade cilantro avocado hummus.

Then an array of veggies, and of coarse olives. I also included shredded zucchini, carrots, tomatoes, broccoli, and chickpeas.

Next, I added the most amazing and delicious Raw Parmesan Cheese, recipe also from the amazing Rawxy!

1/8 cup pumpkin seeds + 1/8 cup cashews + 1/4 cup nutritional yeast blended together into fine crumbs..A-maz-ing!

When ready, bake at 400 for 20-25 minutes, or until edges are brown/crispy.

Pretty much the only way I want to eat pizza from now on :)

Tonight was girls night since my Hubby is knee deep in studying, so I shared some with Baby Boo because the crust was perfect texture for her little gum-less mouth! She loved it!

Now we're off to do more girly things..

I don't care how little hair she has, I'm gonna find a way to curl it! :)

Phyllo Butternut Squash Pockets

April 25, 2011 Arielle

I wouldn't necessarily say I am thrifty.

In fact, I am the complete opposite...Unless of coarse Hubby is asking me, then I am very frugal, and always shop in the bargain/clearance section.

Ya right.

I wish I could say I could walk into a thrift store and find something worth buying, but..

I.Just.Can't.

And Probably the most thrify-ish shopping you will find me doing is at Ross or Marshalls.

But since I have been married, and Hubby has been in grad school, you can only imaging we are far from high-rollers. And even though Hubby would bet his life savings that I have it in my mind we are Bazillionaires, I am learning, key word, that I need to be better at how I spend my money.

Especially on groceries. Let's just say, if one looked at my grocery bill, then you could assume I was feeding a family of 5. yikes. AND, one might also assume, since I am really only feeding a family of 2 1/2, that by the cost of my purchases, we must be hefty eaters.

Not true. Well, hefty eaters, I dunno, I really...really..like food.

So where did it all go wrong? For some time now, I have really focused on my spending, and why I would end up spending so much on groceries. I thought, maybe I should share some tips on what not to do when buying groceries, because like I said, I am still learning on what to do.

The DEFINITELY DO NOTS of Grocery Shopping

1. Don't buy EVERYTHING organic.-I assumed that because it was organic, it was better for you. And although this is definitely the case in some regards, it is not the case in others. Here is how it goes: When buying organic fruits and veggies, follow the rules of the Dirty Dozen. ONLY the items on the dirty dozen list is best to be purchased organic. Items like pineapples and avocados don't. And trust me, the price of an organic avocado to a non organic one is a great difference. I also always buy dairy and meat for my Hubby organic. No questions asked. That will not change.

2. Don't buy everything you see.-I am like this in the grocery store: "I'll take that, and that, and that, and that. Oh wait, how much is it? OK here is my leg and my arm to cover the bill.."

I have learned that going with a list is crucial. At the beginning of the week I have written everything down that I want to make and want to have in the house. That way I go with a plan, instead of using my head/stomach to decide for me.

3. Don't get sucked into labels. -I will buy something if it says "Buy me, I am Delicious!", but for others, things like low fat, no sugar, healthy, brand new, yadda yadda can grab your attention. Research products out before spending a hefty penny on something they say is worth it.

4. Don't Covet-Being a blogger, I read tons of other blogs and get SUCKED into wanting to make what they posted RIGHT.THAT.VERY.SECOND. Alot of ingredients are unheard of, have to be ordered on line, and are pretty darn expensive. RESEARCH! I am not even going to mention some of the ingredients I have in my household that I purchased that I have NO idea what to do with them. Research recipes, research what the ingredients are for and their benefits.

5. Don't always shop at natural food stores. -There is this certain store by where I live that I call hell. If I walk in there, I am gonna get hell for it when I get home :) kidding, but I really have a hard time not spending Baby Boo's college fund in there. Certain things I agree are necessary, but not everything. AND a lot of times, the natural food grocers jack up their prices JUST because they can. Rude I know. Smart, but rude.

I hope some of these tips help you like they have been helping me...and my wallet.

And my relationship :)

But buying cheap only does so much for the Hubby. It's the delicious dinners that really win him over..

What a sucker..

Squash Pockets

Ingredients:

(filling)

1/4 large onion diced

1 TB EVOO

2 TB chopped garlic

1 cup spinach

1/2 cup chopped artichoke

2 cups diced butternut squash( i used precooked frozen butternut squash)-

1/4 cup diced walnuts

1/2 cup crumbled goat cheese

salt and pepper

Thawed Phyllo dough

Directions:

1. In a heated pan, add EVOO, onion, and garlic and cook 4-5 minutes on med-low heat until they begin to caramelize. Stir Frequently. Then add spinach and stir every so often until spinach begins to wilt, about 3 minutes. Then add artichokes & squash and stir until combined. Sprinkle with salt and pepper and let cook about 6-7 minutes med heat. Stir frequently. Then add in walnuts. Season with more S & P to taste.

2. Prepare phyllo dough according to packages. I cut mine in half.

3. Place a couple spoon fulls of filling at the top of one side of the phyllo dough and add a few crumbles of goat cheese.

4. Fold Phyllo dough all the way down. I folded mine like you were folding up a flag.

5. Repeat steps until all the filling is used. I stuffed my pockets pretty full, so I only got about 5 or 6 pockets, so it all depends on the size. You can fold your pockets any way your want. There isn't a right way. Maybe there is, I just don't know about it :)

6. Bake in a preheated 350 degree oven for about 30-35 minutes, or until phyllo becomes golden brown.

I had never worked with phyllo dough until this. I have NO idea why I waited so long!?

Every crispy bite made me want to run out an buy more phyllo dough and make more!! hha

See what I mean. Impulse buyer anyone??

I hope Baby Boo doesn't turn out like me with the whole spending regards thing,

Because I don't know how many more arms and legs I can sell before I run out...

Grilled Lemony Dill Veggie Sandwhich

April 14, 2011 Arielle

Dear Brain-

Where are you?

How come you always seem to disappear, especially when I need you the most?

How come you can't be there to remind me to turn off the hose on our sink...

Baby Boo's face is a perfect target..

Oh, and I'm really sick of the Wet T-Shirt games.

(You don't remind me about the hose, but you sure don't have a problem reminding me wet t-shirt contest are NOT for me)

Oh, and brain, while I have your attention, can you please remind me why I am so clumsy?

Because each time I spill formula, I am slowly saying goodbye to Baby Boo's college fund.

Bye Bye Harvard...

Hello Community College.

Oh, and one more question brain..

How come you never remind me to buy Dill?

Because Dill is delicious, and for some reason I always forget.

But not this time. I think I will clearly remember!

Grilled Lemony Dill Veggie Sandwhich

Ingredients:

1 cup of assorted veggies in slices (I used eggplant, zucchini and tomato)

1 TB chopped fresh dill

zest of half a lemon

juice of half a lemon

1 TB Olive Oil

Salt and Pepper

Directions:

1. Gather sliced veggies and put them in a medium bowl. Add the rest of the ingredients and toss until everything is coated. Let marinade for 10 minutes.

Then grill veggies, 3-5 minutes on both sides.

2. Prepare sand which.

Add some Hummus and Goat Cheese:

And then some avocado and spinach:

Then assemble your veggies.

Pile those babies high!

And then if you want, sprinkle with some parsley.

Then smoosh the sand which together, like they smoosh in Jersey Shore..

And.fall.in.love.

If you want a light and refreshing lunch that feels like summer..

Then grab your Lawn Chair, Pina Colada, and this Sammy...

OH Wait!

Hey Brain?

Can you remember to bring the sunscreen?

K thanks, your a doll!

Hearty Whole Grain Basil Bread

March 24, 2011 Arielle

I have always had a slight obsession with bread.

I think it stemmed from my early years...We would go to my grandmas and she would always have a fresh sour dough, or french loaf sitting on her counter.

It made me salivate every time I saw it.

And then I ate it. Alot of it.

I could pack a whole "loaf" or, shall we say yard stick, of that french bread sitting on the counter. Nothing could stop me.

You want to know what's gross?

I would dip my bread in whole milk. White bread dipped in whole milk.

Doesn't that make you hungry? No? Well then maybe this will..

You see, for birthdays, we always got to go to our favorite restaurants. I, every year, chose olive garden, and you can bet it wasn't for the all you can eat salad..It was for the all you can eat breadsticks. And trust me, I ate all that I could eat.

Of coarse, NOW I have learned some self control, but I still drool when I walk past bakeries, and gaze at fresh baked breads through the window. Sure I could have a slice...But I want the whole loaf. Just me, my loaf, some Real Housewives of O.C., and a big glass of milk soy milk.

A girl can dream right.

But I can assure you that I definitely don't deprive. It may not be a loaf, but it isn't a slice fit for a Baby Boo either. And although sourdough bread will always have a special place in my heart, I have grown to love whole grains.

It makes me happy to know that I can enjoy one of my favorite foods while still getting a lot of nutrients for my body. Nothing over processed and nothing bleached, it's just pure and natural grains.

And sure I can buy any kind of loaf like that at the grocery store, but there is something much tastier about fresh bread coming straight out of your oven. Your in control of what goes into it, including the bread and your body. Also not to mention, hot & steamy out of the oven...

Oh, sorry wrong picture,

Hot and steamy out of the oven...

So.Much.Better.

Heart Whole Grain Basil Bread

adapted from MarthaStewart

Two 1/4 ounce envelopes active dry yeast

2 1/4 cups warm water (110 deg)

2 tsp. honey

3 TB. 100% pure maple syrup

4 TB unsalted butter (melted)

3 cups whole wheat pastry four

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)

2 cups unbleached all purpose flour

4 tsp. coarse salt

1 cup fresh chopped basil (large chunks)

1/3 cup millit

1/2 cup rolled oats

1/4 cup flax seeds

1 TB chia seeds

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 egg white

Directions:

1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy. Yeast should look like so:

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

3. On a floured surface kneed dough for about 5 minutes until a smooth ball forms,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

4. When dough has risen, punch it in the face,

Show it whose boss, and then divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat.

5. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

Let those bad boys rise!

6. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

7. Try not to pass out of excitement due to the most amazing smell that will fill your house!

Pull out of the oven...and smile!

(Don't forget to brush with more butter straight out of the oven :})

I always get so nervous when it comes to baking bread. My first fear is that it wont rise, and my second is that it will be too hard...

Well my friends, it was perfect.

The first thing I did was cut it open. I didn't even wait for it to cool, hence the third degree burns on my finger...and tongue.

But so worth it. I love the grains and seeds that I get in each bite, with a hint of sweet basil. It's a beautiful combination.

But.

It didn't stop.

I wanted more, but I couldn't just grab the loaf and eat away like it was an apple.

I mean I could have...But I'm raising a daughter..And I think she is too young to learn her MaMa is crazy.

So I just had to make a "meal" out of it.

Goat cheese, tomatoes, cucumbers, spinach, and Bitchin' Sauce...

Have you ever wanted to make out with your food?

Sweet Baby Bread Loaves!

Good thing I have learned some self control..

Because if not..

There was about to be an all you can eat bread loaves...

Pass the milk!

Vegan Sugar Free Chocolate Banana Bread

February 5, 2011 Arielle

Coco-A-Nana Bread

Recipe from:Whole Foods

Ingredients:

1/2 cup cocoa powder

1 cup oat flour (just take oats and grind in processor or blender into flour)

1 cup whole wheat pastry flour (can use all pastry flour instead of oat flour)

1/4 tsp. salt

2 tsp. baking powder

4 very ripe bananas

8 large dates, pitted and chopped

1/2 cup coconut milk

2 TB water

2 tsp. Vanilla extract

1/4 cup finely shredded coconut

Directions:

1. Preheat oven to 350. Whisk together thoroughly dry ingredients into a bowl, and set aside.

2. In a blender, add bananas, dates, coconut milk, water, and vanilla. Blend until mixture is thick, and dates are chopped very small. About 1 minute or more.

3. Form a well in the middle of the dry mixture, and add wet ingredients. Fold ingredients together, but careful not to over mix. Pour batter into prepared loaf pan (greased or covered in parchment) and smooth out top. Sprinkle with coconut.

4. Bake in oven for 40-45 minutes, or until center comes out clean.

5. Enjoy!

This bread is amazing! It's a perfect breakfast/snack bread.

It is SOO moist, and that's what I LOVE MOST about banana bread!

It's actually not the sweetest bread since there isn't "sugar", BUT the sweetness it has comes from the bananas and dates. It's perfect for breakfast so you don't have to start the day with a sugar overload.

Of coarse, I can never eat bread alone...

I think I eat Peanut Butter every morning...

for Breakfast...

and maybe some at lunch...

I'll stop there.

You know too much.

It's probably best if I just end with that picture...

Peanut Butter Bars

January 11, 2011 Arielle

My husband goes through phases with food.

He will fall in love with a certain product, and for a couple weeks our house must always be stocked with his flavor of the month.

But a phase means that it doesn't last forever.

Which is pretty frustrating because I will usually run to Costco to stock up on whatever he's obsessing over, and when I come home he will say,

"I don't like those anymore."

Which means I, the lovely wife, am stuck eating 3 boxes of unwanted crap cereal.

Or cheese crackers.

Or a certain type of juice that taste like butt.

That! Is true love =]

Do you want to know what he's crushing over this month?

Fiber One Peanut Butter Bars.

I myself must admit that they are amazingly delicious, and when I was pregnant, I ate a lot of them.

But I wasn't about to run out and stock up our pantry full of fiber, because Hubby will probably be over them in a week, and then I am left eating Fiber bars for every meal...

And we all know that can cause more than one problem.. =]

So I decided to make some of my own, that way I didn't buy 457 of them...and instead end up with 8.

I wasn't really sure what was in Fiber One Bars so I looked up the ingredients to get some what of an idea.