My Menu Plan Oct. 29th-Nov. 5th

Tacos with beans and brown rice
Pizza Friday
Fish Tacos and organic corn chips with salsa and guacamole
Garden Chowder with oatmeal molasses bread
Black bean enchiladas with brown rice and spinach salad
Turkey meatballs with quinoa and autumn apple salad
Veggie omlettes with blueberry antioxidant smoothies

I see a Mexican theme......yummy.

Extras:

Bran muffins
Homemade granola
Oatmeal jammy bars
Granola bars
Date, oatmeal thingi's rolled in coconut (I need to think of a better name, any ideas?)

My 3 favorite smoothies.

Mango-Orange-Peach Smoothie:

3/4c organic vanilla yogurt (for allergy-free use 1 1/2c coconut milk)
3/4c kefir
2 bananas
1 heaping cup of frozen mangos
1 ripe peach, sliced
1-2 oranges or 100% orange juice

Put all in vita mix and blend. Yummy.

Green Smoothie:

1 1/2c liquid, such as: coconut milk, kefir, juice, organic milk, yogurt (I do a mixture of what I have)
2 lg leaf or 2 small leaves of kale or handful of spinach
3T froz. oj concentrate
1/2c- 1c frozen strawberries
1 banana
1 large organic carrot, sliced or handful organic baby carrots
1/2c frozen berries
1 medium apple
1/4c frozen pineapple
1 scoop of chia seeds
2T flax seed
2T coconut oil

Put all in vita mix and blend. Add more liquid if needed. Put chia seeds in the bottom or they will stick to the top. :)


Blueberry Antioxidant Smoothie:

2c fresh/frozen blueberries
1T flax seed
1T chia seed
5 honeyed dates
1c spinach
3/4c vanilla yogurt/kefir or a combination of both
1c froz strawberries
splash of oj

Put all in vita mix and blend. Yummy.

Healthier version of the Pioneer Woman's Prune Cake. Allergy free version too!

Cake:
1c honeyed dates, or regular ones
1 1/2c organic flour (for allergy free mix 1c buckwheat and 3/4c oats)
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
3/4c raw honey
3 organic eggs (for allergy free mix 3T flax with 9T warm water)
1/2c unsweetened applesauce
1/2c coconut oil, melted
1 tsp. vanilla
1c buttermilk or organic milk with 1T vinegar (for allergy free mix in 1c rice milk with 1T vinegar)

Icing:

1/2c raw honey
1/4c organic cane sugar
4T butter (for allergy-free I used coconut oil)
1/2 tsp. baking soda
1T maple syrup
1/2 tsp. vanilla

Preheat oven to 300 degrees and grease 9X13" pan.

First mix the milk and the vinegar together, (also the flax and warm water if doing the allergy free) set aside. Then put the dates in your kitchen aid and mix until they are smooth. If you don't have a kitchen aid mash them with a fork. Add all of the dry ingredients. In separate bowl mix the wet ingredients, including the milk/vinegar mix. Mix wet and dry ingredients together. Pour into pan and bake for 40-45 mins. Check with toothpick to see if its done. When cake is nearly finished put all of the icing ingredients into a saucepan. Stir to combine then bring to a slow boil over med-high heat, there's no need to stir it. Continue boiling 5-7 mins. until the icing looks like a creamy caramel color, it needs to still be pourable. Pull cake out of oven and immediately pour the icing on top, spread evenly. I think this cake is better served immediately, its so good.

Bean Bowls.

We have these weekly. Everyone loves them and looks forward to them. Huh.... who knew they were so easy to please.

Bean Bowls

1 bag of dried pinto/black beans (black beans are our fav.)
3 c dried brown rice

here are some of the toppings we like: shredded lettuce, pico de gallo, guacamole, green onions, jalapenos, banana peppers, sour cream, cheese, salsa and cilantro. Of course not all at once.

So I soak the beans in my crock pot overnight with 2T lemon juice to break down the phytic acid. Then when ever we get up the next morning I turn the crock pot on high. Let them cook until approx. 30 min-1hr before you need them. Right before you get your beans out start your brown rice. I throw all of mine into a rice maker (Thanks Cameron), which makes it so easy! When you are ready, drain the beans and put 1/2 in your kitchen aid. Add enough water, salt, pepper, cumin and lime juice (approx. 1-2tsp.) to taste, if you are using the black beans I add a splash of olive oil. A little trick we learned from a yummy Mexican restaurant here. Turn mixer on to a number where the beans aren't covering your kitchen walls but mixing nicely. Add more water if needed, you want it to be smooth like refried beans. Pour into bowl. Copy with the second half of beans. Get your toppings ready. Serve like a "taco" bar, beans then rice then toppings, with organic corn chips (regular ones are GMO'd). Easy peasy. Enjoy.

A perfect allergy-free snack for a chilly day.

Crunchy Cereal Bars

1/2c sunflower seed butter (you can use peanut or almond butter if there's no allergy)
1/2c raw honey
3c gluten free cereal ( we have tried the honey oats, like cheerios, brand and the Koala cocoa crisp)
1/2c organic shredded coconut
1/2c dried cranberries or chopped dates

Preheat oven to 350 degrees. Cream sunflower butter and honey together until smooth. Stir in cereal, then fold in coconut and dried fruit. Combine well. Put in greased 7X11" pan and press down to even out. Bake for approx. 20 minutes, until golden brown. Let cool then cut into bars. Let the bars cool completely before removing from pan.

Allergy-free Hot Chocolate

6c coconut milk (you can use rice, almond or cow milk as well)
1/2c raw honey
1/2c cocoa powder
1 1/2 tsp. vanilla
1/2 tsp. almond extract (if there's no allergy to nuts)

whisk all together in sauce pot over medium heat and drink. So easy. :)

Fish Tacos with Mango-Avacado Salsa.

1 mango, peeled and cubed
1 avocado, cubed
2-3 green onions, thinly sliced
1/4-1/2 c cilantro, chopped ( if you love cilantro do the 1/2 c)
2T  lime juice
sea salt & pepper
1 tsp. cumin
1/2 tsp. chili powder
2 tsp. seasoning salt (I like Costco's brand)
1 lb. white fish (I use fresh caught Haddock)
corn tortillas
oil for frying (I like organic olive oil because its non-GMO)

Place cubed mango, cubed avocado, sliced green onions, chopped cilantro, lime juice and 1/2 tsp sea salt in bowl and toss gently. Put in fridge until ready to serve. We usually wrap the fish in tin foil with all of the seasonings on it and grill approx. 10-12 minutes. Or you can bake it at 375 degrees for 12-15 minutes or until fish flakes when  you check it. While the fish is cooking fry your corn tortillas. Assemble and serve with lime wedges. My mouth is officially watering.

Bacon, Kale and Sweet Potato Breakfast Burritos. Two ways.

3 slices peppered or maple bacon/ turkey bacon, diced
2 1/2 c. peeled, diced sweet potatoes
1/2 c diced red pepper
1/2 c diced onion
1 c chopped fresh kale
4 organic eggs
1/4 c chopped cilantro
1/2 c pico de gallo/salsa
1/2 c cheese (optional)
6 gluten-free tortillas
salt and pepper
optional topping- sour cream and guacamole (at least 2 avocados)

Option # 1

Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Cook eggs scramble style. Then mix it all together including the bacon, cilantro and salsa. Season with more S&P if needed. Wrap in GF tortilla and top with cheese and/or sour cream. Yum.

Option # 2
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Return bacon to sweet potato mix. Ok now here's where is differs... don't mix in the eggs, I repeat DO NOT mix in the eggs. Here's what you do, scoop out the potato mixture onto plates in heaping mounds. Make guacamole ( I just mash avocados mix in salt and lemon juice). Spread the guacamole over top of the potato mixture. Then fry the eggs sunny-side up style. Place egg on top of guac. Top with salsa/pico, sour cream, cheese, cilantro, ketchup.... whatever your heart desires. Double yum.

This serves 6, so I double it because I have children that out eat me. Enjoy!

Homemade Allergy-free pop-tarts!!!

Homemade Pie Crust recipe:

3c Gluten-free mix
6T sweet rice flour or plain rice flour
3T powdered sugar (non-GMO)
1 1/2 tsp. xanthan gum
3/4 tsp. sea salt
1 1/4 c organic shortening ( I like the Spectrum brand)
2T flax mixed with 6T rice milk or water
2T lemon juice
2T each- rice milk and raw sugar for brushing over top

Filling:

approx. 1c organic jam (we use strawberry from Costco)


Pre-heat oven to 400 degrees. Make the dough and split into 2 pieces. Roll out 1 piece of the dough into a large rectangle leaving the dough about 1/4" thick. Make sure the work surface in which you are rolling the dough out on is floured or the dough will stick to the counter top. Spread the Jam over 1/2 of the rectangle. Fold the side that does not have jam on it over the top of the jam side and pinch the edges with a fork to close them. Move to lightly greased baking sheet and brush with 1T rice milk and 1T raw sugar. Cut a few "V"  vents over the top. Repeat with second piece of dough. Bake for 15-20 minutes, making sure they top is golden brown. These are so yummy that I love to snack on them! Enjoy!

** side note- this pie crust also works wonderfully for pies**

My Favorite Fall Salad. Ever.

Autumn Apple Salad

Spinach leaves
1 gala/fuji apple, chopped
1/2 red onion, sliced (or do green onions if you prefer)
1 avacado, cubed
handful of dried cranberries
handful of cashews
other favorite optional throw-ins: feta cheese, grilled chicken and grape tomatoes.

Dressing

1/2c mayo
1/2c pure maple syrup
1/4c olive oil
1/4c balsamic vinegar

Mix dressing and shake well. Throw your salad together and enjoy. This makes enough to feed a bunch of people. :)

Finding Joy in the small things.

Life is so busy right now. Always going. Does it stop? When? Some of you Mom's know what I am talking about! The Lord is really showing me how to focus on the small things in life. To let go, die to myself and my "old" ways. To realize that schedules are out the window right now, that my floor hasn't been mopped in 3 weeks, that one of my kids unknowingly went 4 days without a shower, that we  school when we can and IT'S OK!!! I am going to give it my best but not at the price satan would have me pay, my JOY. He will NOT steal my joy. I praise the Lord for giving me listening ears to hear HIS words of encouragement and HIS approval that I don't and can't get it all done. Praise God for His unfailing love, for His tender touch and for the joy He gives me. Here are some things I am joyful for:

1. My sweet, smiling, chubby baby boy.

2. A husband who has my whole heart and cherishes it.

3. An i-pod to listen to worship music while nursing.

4. A warm, cozy home.

5. My afternoon coffee date with my love.

6. Three beautiful, helpful, energetic, passionate, creative girls.

7. A busy, tender, block-building, snugly 3 year old son.

8. My Bible, my sword of Truth, the nourishment my soul needs.

9. Faith's wrist is healed.

10. My Savior, My Redeemer, My God.

Busy, baby and blue eyes....

Aislyn loves holding Jaxon.



Sweet blue eyes



Yummy.

Holding Daddy's finger.



Smiling at Daddy.



We learned about the 5 senses last week. This one being taste. :)

Kaleb giving it a try.

Learning touch.



Kaleb was WAY into it. Come to think of it what isn't Kaleb way into?



My Boys.

We have had such a busy week but I thought I would share some of what we have done. :)