Sunday, March 9, 2014
My kids hate zucchini, so they say. I made a regular lasagna last night for the kids and a veggie-noodless one for me and they just raved about how great their's was. What no one (except you) knows is that I peeled and shredded 2 whole zucchinis and mixed it into their ricotta cheese layer. I've tried that in the past and they complained instantly that there was some weird green things in their lasagna. But not this time! This time they went back for seconds and my oldest son, also the pickiest, had thirds. So, don't give up mamas. You know you can outsmart them and get some veggies in even the pickiest eaters, just don't give up!
Thursday, January 9, 2014
We used any thick liquid I could find (I.e., dish soap, tempura paint, mayo, yogurt, ketchup, mustard, choc syrup, etc.). I recommend double bagging them in gallon freezer bags for durability. We added glitter to the dish soap one. The top left one is mayo with a few drops of food coloring. Tape the bag closed and tape to a window or wall with packing tape. When you're done, take down and toss!
I'd love for you to comment with your ideas. This was really fun!!!
Monday, October 28, 2013
We were at Royal Oaks Apple Orchard recently and bought a bushel of windfall apples. Today, I finally had a morning to turn them into applesauce. The kids quickly took the slicing and dicing over and I did the dishes. I forgot how easy....and delicious this is!
We sliced 30-35 apples with an apple slicer, we also left the skins on. Then, we chopped them into chunks with a chopper.
Add them to a large pot with 2-3 cups of water, 1/4 cup apple cider vinegar and 1/2 cup brown sugar.
Cook on med-low heat until tender. Add 2-3 Tbsp. of cinnamon. Put in small batches through a food processor. Pour into your sterilized jars and top with lids.
Saturday, October 12, 2013
Okay this recipe I have made dozens of times. It saved me when I did my first round of the 21 Day Sugar Detox. I've kept this recipe around and because they are not super sweet and the kids do not devour them. I pretty much get them all to myself. I made these this morning, but added a few modifications* for Fall.
* I added 2-3 Tbsp of pumpkin purée and pumpkin pie spice to the filling and 1-2 Tbsp of maple syrup to the chocolate, because I am not currently on a sugar detox.
I am very excited to be testing out recipes in the new 21 Day Sugar Detox book. You can join the health revolution and buy the book when it comes out Oct 29th, but until then I will share with you my results.
I made sliders last night, one of my children's favorite meals. It's probably because I make them homemade buns! (That Recipe is here: http://naturallyhomemade.blogspot.com/2012/04/homemade-hamburger-buns.html?m=1)
For the meat I press 2 lbs of ground meat into a baking sheet (with sides), sprinkle garlic salt and onion powder. Bake at 350 for 20-25 minutes. Remove from oven and slice into squares.
Well as the kid's rolls were rising I made the 21 Day Sugar Detox recipe for veggie pancakes for me which they recommend using as a bun. I thought I'd try it. I will admit I was a bit skeptical, but guess what???? I loved them! You could use them as a crepe and fill them with anything really. The possibilities are endless as well as the veggies you use to make them with.
I am reviewing the 21 Day Sugar Detox book that releases to the public October 29th and let me tell you....it is wonderful!!!! I have been inspired to get back in that kitchen and cook again without wheat or sugar!
The first thing I made was the Tomato-Basil Quiche with Bacon & Spinach (page 104-105). It was wonderful! The only modifications I made were I swapped out breakfast sausage for bacon (I was out of bacon :) I added broccoli, carrots and I topped it with shredded cheese. You can't get any easier than this recipe and now I have breakfast for a couple of days all ready to go!!!!
Keep watching for more posts.....I'm having a yummy time :)-
Picture of my breakfast :)
Wednesday, October 9, 2013
2 Acorn squash or one medium Spaghetti squash
1 lb. Italian sausage
5 garlic cloves, chopped
2 green apples, chopped
Shredded cheese to top with
Sauté the sausage, turn off the heat and drain most of the fat. (*At this point I split the meat in half to make a breakfast omelette, too). Add the apples and garlic to the pan with half of the sausage. Cook for 2-3 minutes on low. Remove from heat and store in fridge until dinner or you are ready to eat.
Slice Acorn squash in half. If you have trouble cutting it, try microwaving it for a couple of minutes first. ( Be careful it gets really hot. ) Cook the squash face down until skin is tender. I use a vegetable steamer, but you can also cook it face down in a pan of water in the oven. Remove squash and scoop out the seeds, discard. Fill with sausage mixture, top with cheese and brown in the oven at 400 degrees, takes about 10-12 minutes. Serve immediately and enjoy. The flavors together were amazing!
*now for the bonus breakfast omelette
Remember when I took half the cooked sausage out and set it aside. Put it back in your now empty skillet. Crack and beat 6 eggs, slice your favorite veggies and cook it all together on low heat until done. There you go 2 healthy meals in the same prep time as 1.