How to get your kids to eat Squash ;)

Well, this week I have been particularly frustrated with my brood of kiddos.  Even the babies who are normally excellent eaters have become picky.  I made Butternut Squash Soup and they turned their noses up at it.  I made tuna noodle casserole (a BIG request 2 weeks ago), but no takers.  Chili, no thanks.  I even made an old standby, Italian Sausage casserole, but apparently bought the wrong kind of noodle!!!  I pulled my now famous pumpkin pie french toast and they were still crying for cereal........UGGGG! 

What is with these kids, don't they know money doesn't grow on trees, there are starving kids in.....you get the point.  So, I decided to NOT go to the store until the end of the week.  I had my hubby stop last night for milk and eggs, but that was it!  He even offered to order me some sushi, but I declined the treat and told him that probably wouldn't be fair to the kids!  So, guess what?  They are all eating what IS in the fridge!  They ask occasionally for a granola bar, I keep reminding them that I will go to the store on Friday.  They will live and this week there will be less to throw out to make way for our next batch of groceries.

 

 

Look at that all gone!!!  And they were crying for more  :)

 

Butternut Squash Soup

1 large butternut squash, sliced and steamed

2 cups chicken broth

1 can pumpkin

1can carrots

1 onion diced small and sauted in olive oil

cinnamon, nutmeg, ginger to taste

 

I cook the squash in the vegetable steamer (or cooked face down in a pan of water in the oven). 

Saute the onion in oil and add the scooped out squash.  Pour in the broth.  Drain carrots and add them to the pot as well (you can use fresh carrots, I just happened to have some canned to use up).  Let it cool and run through the food processor.  If it is too thick you can add some milk, water, almond milk OR more broth to taste.  Put back into soup pot and stir in the can of pumpkin and spices to taste  (cinnamon, ginger and nutmeg).  Serve warm, stores in fridge for 1 week.

Garden Fresh Stuffed Peppers

 

We had a bumper crop of green, yellow and purple peppers this year.  I usually make my stuffed pepper stuffing and eat it like a casserole just like my mama taught me, but this year with so many peppers I decided to actually stuff them!  Here is what I did:

I started 2 cups of rice in my steamer while I browned the ground beef in a pot (about 2 lbs of beef).  Then I chopped up 2 onions, 2 tomatoes, and the tops to my peppers and added them to the beef.  When the rice was cooked I added it to the beef mixture with 2 Tbsp. of Worcestershire sauce and 1/4tsp. of chili powder.  I stuffed the peppers, placed them in a pan, covered them with foil and baked for 30 minutes at 350 degrees. I pulled them out of the oven we sprinkled them with shredded cheese (leaving it off for those who can't have dairy).    I have leftover rice mixture and that is great on it's own.  You can cover them in pasta sauce while they bake, but I left it off so they wouldn't get mushy.  They were WONDERFUL!!!  Enjoy!

Shampoo Bars....what????

I know it sounds crazy, but Shampoo bars are really just a blast from the past.  Here is a brief summary on the history of shampoo: 

Shampoo is a hair care product used for the removal of oil, dirt,  skin particles, environmental pollutants that gradually build up in hair. The goal is to remove the unwanted build-up without stripping out so much sebum (natural oils) as to make hair unmanageable.

The word shampoo dates to 1762 in the Eastern part of the world where shampooing was more of a massage of oils into the hair.  It's popularity grew and in the 1860s, the meaning of the word shifted to the applying of soap to the hair.  Before shampoo, regular bar soap was used in the hair.  They were very similar products; both containing the same naturally derived surfactants, (i.e. detergent).  

Modern shampoo as it is known today, was first introduced in the 1930s with Drene, the first shampoo with synthetic surfactants.  (from Wikepedia.com)



Today there are many chemicals (including liquid plastics, yes, plastic) that are thought to be carcinogens and can actually cause hair loss. Check out your brand on the cosmetic database and see the saftey rating at : http://www.ewg.org/skindeep/

I have been trying to find good homemade alternatives to commercial chemical filled shampoo for years. I finally found a recipe for shampoo bars that had all natural and healthy ingredients. I gave it a try and have used it for over a month (and I have VERY long hair)..... and I LOVE the shampoo bar!  It is the cleanest, actually squeaks, my hair has ever been. 

Here is the recipe I tried (I used Almond Milk in mine):

Luxurious Shampoo Bar Soap Recipe

-9 ounces coconut oil

-9 ounces olive oil

-5 ounces Castor oil

-3 ounces jojoba oil

-2 ounces Shea butter

-2 ounces cocoa butter

-1 ounce beeswax

*Please note, all amounts are per weight. You will need to use a kitchen scale for these measurements.

-4 ounces water

-6 ounces coconut milk*

-4 ounces lye

*You could use only water, an herbal infusion, or any other type of milk.

Optional Essential Oils

-Rosemary and peppermint for dark hair

-Lavender and lemon for blond hair

-Lime and coconut for all types

*Use approximately 0.5-1 ounce of essential oils for this recipe. They are a fun, but not necessary.

 

Directions:
1. Place the water and coconut milk into a large glass measuring cup.
2. Measure out the lye by weight into a 1 cup measuring glass.
3. Carefully add the lye into the liquid and stir to combine. (Adding the liquid to the lye could cause and eruption.) Be careful, the liquid is caustic and not to be touched in anyway. The outside of the bowl will be extremely hot as well. Note: Take the necessary lye precautions with this step. 4. Allow the lye mixture to stay under a vent and cool down while you prepare the oils.
5. Measure all oils, by using a kitchen scale, and pour into a pot.
6. Warm oils and beeswax on low heat until all are melted.
7. Pour melted oils into a crock pot. Be sure the crock pot is on the lowest setting. Note: Do not allow the oils to get to hot.
8. Add the lye/liquid mixture to the oils in the crock pot and stir. Note: Any equipment the lye touches needs to be neutralized in a mixture of vinegar, soap, and water. Vinegar will neutralize the lye.
9. After a brief stir, grab your stick blender and get to work! Blend the oils, lye, and liquid in the crock pot for at least 3-5 minutes. We are working toward ”trace.”
10. Blend until the mixture becomes a thick, pudding like consistency.
11. Once the mixture is pudding-like, cover the crock pot and “cook” the soap for approximately 1 hour.
12. By the end, the mixture should have folded in on itself and it should be completely transparent. Turn off the crock pot.
13. Now it’s time to prepare the molds. I just use a standard glass loaf pan greased with coconut oil and it’s always worked perfectly.
14. Now is the time to add the essential oils (if using).
15. Spoon soap mixture into molds.
16. Allow soap to cool and harden for 24 hours.
17. Remove from mold on to cutting board and cut into 1 inch thick bars.
18. Place bars on a tray with good airflow so that they can harden further. But go ahead and use your first bar!!!
http://frugallysustainable.com/2011/12/shampoo-bar-soap-recipe/

Be sure to wear the recommended protective clothing, like an apron, goggles and gloves when working with lye.  It is very dangerous.  I was very intimidated, but it wasn't bad when done properly.  I watched the series on Soap Queen TV on Youtube while I was waiting for my supplies to arrive in the mail.  I highly recommend it.  http://www.youtube.com/watch?v=yR6ttCSrLJI

I ordered my ingredients from Brambleberry.com

You can try this yourself, or you can just email me and buy a bar from me.  They are $3 for one or two for $5.  A bar will last you 1-2 months depending on how often you wash your hair.

I am considering making a few more batches soon for Operation Christmas Child boxes, how cool will that be! 

Let me know what you think and have fun creating more naturally homemade!

Chocolate Coconut Bars -Gluten and Dairy Free

Super easy, super good, can't wait for them to be gone so I can try it again!!!

Next time I am going to spread the chocolate icing in the bottom of the pan, or just mix it in the food processor!  Ohhhhhh and pineapple, gonna try pineapple in the next batch too!
Let me know how yours turn out :)

Chocolate Coconut Bars

2 cups shredded coconut

3 Tbsp. coconut oil

1/4 cup maple syrup

2 Tbsp. chocolate icing or chips

Place the syrup, coconut and oil into a food processor and blend for 2 minutes.  Press into a small (I used a 4 x 6 casserole dish).  Warm up the icing (I use store bought/dairy free chocolate icing, but I think chips would be awesome mixed in) and drizzle over the top.  Refrigerate for 1 hour and then cut into small squares.  That's it!

saving some plastic and $: baby pool fix

 Every year I seem to buy a plastic baby pool at the end of the season for about $5.  This one I bought last August.  We used it for a month or so on the deck, put it in the basement as a toy box and then brought it back out as soon as it got warm enough to take a bath outside.  It was starting to get holes in it from where we push the side down to let the water out, (now you know you've done it too :) and so the repairing challenge has begun.  I tried several different tapes and they all failed.  At this point I usually give up and toss it to the curb on trash day, but decided this year to try something new......BATHTUB CAULK!!!  It worked like a charm!  I am so happy to save some trash in a landfill and ultimately money in my pocket, even if it is only $5.  It is something I can feel good about and as you can tell from the picture, so do my babies.

Granny's Apple Cole Slaw

This is my version of Wolfgang Puck's Apple Cole Slaw.  It took me about 15 minutes to put together, needs about an hour in the fridge before serving, and if you 'like' cole slaw you will LOVE it!!! 

INGREDIENTS:

1 cup mayo
1/4 cup apple cider vinegar
1 Tbsp sugar or 2 Tbsp. honey
1/4 tsp. poppy seeds
dash of pepper, paprika, and salt
1 Tbsp. brown or yellow mustard
(Mix these together and put into the fridge while you cut your apples)

2-3 Granny Smith apples sliced and cut into matchsticks
1 bag of cole slaw mix
1/4 cup raisins
1 cup sweet corn
 (mix these in and put into the fridge for about an hour before serving)

Stir in nuts of your choice before serving.  I used honey roasted and sliced almonds!  Have a very Happy Fourth of July, everyone :)

easy Banana Ice Cream - dairy and gluten free

"Why yes, you CAN have an ice cream cone for lunch!"   Have you ever been able to say that to your kids?????  I can and you can too!  Just follow these simple steps and you will all be screaming for ice cream!  I promise the only ingredients in this were bananas and real vanilla extract.  You can add ingredients to your taste or diet, but this one was excellent plain!

STEP 1: Break up and freeze bananas

STEP 2:  Blend in blender with 1 tsp. vanilla a few pieces at a time.

STEP 3: Put in storage container and back into the freezer for scoopable ice cream!

Optional Add-Ins:  Peanut butter, chocoalte chips, strawberries, cherries, marshmallows, nuts, Reeses Peanut Butter cups (yes, please), Hershey's syrup (in the above picture), M & M's, caramel sauce, crushed graham crackers, vanilla wafers, or oreos, oh my!