Healthy Refuge

I Heart Trader Joe's: Why and What We Buy

2012-02-02T00:00:00.000-08:00

I heart Trader Joe’s. Who doesn’t, really? They're the full package if you ask me. Here's why they've stolen my heart and what favorite TJ's products make a (smallish) dent in my grocery bill.

Three Things I Love About Trader Joe's

1 - They are a competitive, ethical corporation yet retain their small business feel. Have you read this fascinating 2010 article from Fortune Magazine about how Trader Joe's operates? Genius, I tell you. After reading this, I wanted to get a job there or at least pat myself on the back for shopping there. You can't help but witness the esprit de corps of the staff when shopping, as the article mentions.

2 - They stock (mostly) healthy products I can trust and afford. Check out their Trader Joe's brand product pledge.

Yep, that pledge makes this momma happy. This doesn't mean I give TJ's a thumbs up on every product, but they have a much better start than your average grocery store.

Read the rest of my love story with Trader Joe's and their products at Thriving Home.

On the Job Meditations for Moms

2012-01-26T14:47:00.000-08:00

A dark, short silhouette hovers over you and whispers "Mommy. Why are you still asleep?" You mutter a dry throat grunt in response, while your hand searches the end table for your glasses forged in 1999. Once your sight is restored, you eye the glowing green numbers of the clock...6:05. It's no use sending him back to bed. He'll just wake up his sister at this point. Then, you hear the baby through the monitor. And, so the day begins.

What about that "time before the kids get up" you were going to spend reading your Bible? Remember, you were going to get perspective and grace and patience and wisdom for the day ahead. Oh that? Ha, ha, ha, my young mom friend. Long gone....Read the rest of this post here.

Jack Turns 5, Weekly Menu Plan, and More New Recipes

2012-01-23T13:54:00.000-08:00

Jack Turns 5

My first born turned five. It hit my husband and me like a ton of bricks that the most impressionable years of his life are over. Sure hope we haven't screwed him up too badly yet.

All half-jokes aside, we are so thankful for this guy. He is a passionate and opinionated kid, loves recruiting others to be a part of whatever he's doing, and he comes and snuggles with me every morning. He is a joy to have in our life. Happy Birthday, Little Buddy!

Here was the best part of his party. In the middle of his favorite movie (Cars 2) on the big screen and in the middle of the party he had been planning for six months, here's what he was doing...

Menu Plan for January 23-29

Now, on to our menu plan that's set in wet cement for the week. The soup and the Cobb salad are super easy to throw together and the Pot Roast was previously frozen, so it looks like the meatballs will be the majority of my work. I plan to quadruple the recipe to share with Freezer Club friends.

Monday: Anything Goes Tortilla Soup, Guacamole, chips

Tuesday: Breakfast Burritos, fruit salad

Wednesday: Leftovers

Thursday: Slow Cooker Pot Roast, bread, Zucchini Succotash, pears

Friday: fav local pizza, salad

Saturday: My Favorite Cobb Salad, bread, orange slices

Sunday: Spaghetti with Mini Turkey and Veggie Meatballs , steamed broccoli, applesauce

New Recipes and More

Last news for you. Polly and I have also been busy over at Thriving Home posting more recipes and product reviews. Here are the latest posts:

Southwest Chicken and Bacon Wraps - You may recognize this one! It's an oldie but goodie on Healthy Refuge with updated pictures and directions.

Crowd Pleaser Mexican Soup

Oatmeal Pancake Mix

Stuff We Love for Newborns

Because Silliness is Next to Godliness

2012-01-19T11:40:00.000-08:00

Tonight, my kids and I had a super silly time dancing and singing with hundreds of other little kids. I won't lie, acting like a kid with lots of other kids is one of my favorite things in life. Maybe that's why I like my job as a Family Events Coordinator (or a mom) so much.

What was the reason for all this silliness, you may ask? Two words: Randall Goodgame. Our church hosted Randall's Slugs and Bugs Live concert. It's a one hour interactive show with live music, animated video and background musical tracks that extend through all the songs. Randall's website describes the concert as, "There are fun interactive moments, and also teaching moments during the program. Some of the material is ridiculously silly, and some of it is deeply meaningful and gospel centered."

Read more at Thriving Home to find out why I loved his music, where you can find Slugs and Bugs for your own kids, and my "moment of fame" on stage.

Sneaky Exercise for Busy Moms

2012-01-17T15:54:00.000-08:00

Needing a little inspiration or some tips to sneak in some exercise this new year? Check out my latest post at Thriving Home called Sneaky Exercise for Busy Moms.

A Letter to My Readers: Change is a Coming

2012-01-16T19:43:00.000-08:00

Dear Healthy Refuge Readers,

These past two years of blogging on HR have been such a privilege and learning experience. What started as a "recipe box" for me and a few friends is now morphing into a small business venture. My friend Polly from Learn and Go and I recently decided to combine blogging forces and start a new blog called Thriving Home.

I'd like to invite you come along. To do that, you may want to know the why, what and how of our new blog. So, here's a quick F.A.Q. for you.

Q: Who is Polly anyway?

How cute are Polly and her baby anyway?!

A: Once upon a time (5 years ago), I was on staff with a church as the co-student ministry director and children's ministry director. When I left to stay home with my first born, my job was split into two roles. Polly is the gal the church hired to fill my student ministry job position. Now she stays home with her 6-month-old daughter. So, I've known her for quite some time and have a lot in common with her. Here's a little more about her.

Q: Why did you decide to start a blogging business together?

A: We decided to do this because…

- We both love blogging and working together. It's a fun, creative outlet for the both of us.

- We enjoy sharing things we're learning about the home and health with other people, especially moms. We feel like this new blog will give us a chance to do that on an even bigger scale.

- We're hoping this venture might generate a little extra income for our growing families while doing something we would already be doing anyway. And, if not, we won't be out too much money and will have learned a lot along the way!

Q: What is the blog about?

A: It's a homemaker-type site full of healthy kid-friendly recipes, DIY and creative home projects, parenting resources, ideas for thrifty and simple living, and product reviews. Check out our "What is Thriving Home?" page.

Q: How can I help you get started?

A: If you find our recipes and other content helpful, we sure would love it if you could help us get started. Here are two BIG ways:

1) Let people know about us in any of these ways:

1 - "Like" our Facebook page.

2 - Share a link to Thriving Home (www.thrivinghomeblog.com) on Facebook. Additionally, as you see posts from Thriving Home that you enjoy, share them on Facebook with your friends. There is a button at the bottom of each of our posts to easily do this.

3 - Pin or repin any of our posts on Pinterest. You can easily do this at the bottom of each of our posts.

4 - If you have your own blog, consider sharing about Thriving Home or putting us on your blogroll list.

5 - Tell or email moms you know about our site.

6 - Tell others about Thriving Home on Twitter.

2) A second BIG way you could help us is by simply starting any of your Amazon searches from a link on our blog.

You'll see a box on the right side bar (see a pic of it below) where you can begin. We have an Amazon Affiliate account, so if people get to Amazon from our blog and then buy something, we get a little kick-back from whatever is purchased. It's sort of a "no skin off your back" way of helping fund what we do, so thanks!

Q: What will become of Healthy Refuge now?

A: I plan to keep the site for now. I'd like to use it to post health-related articles or other parenting resources I run across. You will still be able to find my recipes here on the Recipe Index page, but the links will direct you to our new blog.

Thanks so much for reading and encouraging me all these years. I hope you'll come along with me on this new venture!

Sincerely,

Rachel

Nem Mom Gift Idea: Nursing Time Box

2012-01-15T07:02:00.000-08:00

Check out an easy, frugal and useful gift idea for new moms that I shared here.

P.S. More is coming soon about my new blog, Thriving Home, so stay tuned. I'm excited to share with you what is going on.

Book Review: Loving the Little Years

2012-01-12T11:07:00.000-08:00

My poor sweet, patient husband. I nearly read the entire book of Loving the Little Years: Motherhood in the Trenches out loud to him a few weeks ago because I couldn’t stop laughing and relating to what Rachel Jankovic wrote.

You see, I have three kids ages 4 and under. Don't get me wrong. I like my kids a lot lot lot. But…I also like order. I like checking things off my "to do" list. I like a good night of sleep. I like walking through my kitchen without crushing a rogue cheerio or stepping in a mysterious puddle of liquid. I like an uninterrupted meal or conversation or shower.

Can you relate in any small way yet? If so, you’ll understand right away why this delightful and pithy parenting book had me hooked from the first paragraph...Check out the rest of my Loving the Little Years review at Thriving Home, a new blog that my friend, Polly, and I are building.

Blueberry Pumpkin Baked French Toast

2012-01-08T13:31:00.000-08:00

Blueberry Pumpkin Baked French Toast is a healthy breakfast recipe my kids and I go ga-ga over. The original recipe was too white carb and sugar-laden for me. So, I used whole wheat bread (just leftover heels and stale bread that I had stored in the freezer), added some pumpkin for extra nutrition, and cut back on the sugar amounts. It's delicious and freezes well before baking. Stay tuned because I'm also going to share an individual muffin version of this soon!

Blueberry Pumpkin Baked French Toast

Makes: 9x13 pan or 8 servings

2 loaves French baguette, cut into 1” slices (not too crusty - 24 slices)

8 eggs

2 1/2 cups milk

3/4 cup firmly pack brown sugar

1 cup pumpkin puree

2 teaspoons vanilla extract

1 1/2 teaspoon ground cinnamon

1/4 tsp salt

2-3 cups fresh or frozen blueberries (I used frozen)

¼ cup butter

¼ cup real maple syrup

Preheat oven to 375 degrees. Arrange bread in greased pans. In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt. Pour evenly over bread and toss to coat completely. Cover and refrigerate overnight. Just before baking, sprinkle berries on top. In small sauce pan or in microwave, heat butter with maple syrup over medium heat until melted. Drizzle over berries. Bake about 30-35 minutes until set. Dust with powdered sugar (optional) and serve with maple syrup.

To freeze: Do all instructions, including the drizzle of butter/syrup, but freeze before baking.

To bake from freezer: Let thaw in the fridge overnight. Bake as directed. You may have to cook it longer if partially frozen. Cover with foil if it starts to get too brown.

Healthy Kid Snack: Chocolate Nut Butter Pretzels

2012-01-06T16:53:00.000-08:00

First off, thanks to my friend, Nikki, for this idea! Today, I received another "you're the best mommy in the world!" cheer during snack time thanks to her simple kid-friendly snack idea.

If you use a whole grain pretzel, an all-natural nut butter, and the darkest of chocolate for these Chocolate Peanut Butter Pretzels, you really can pull this off as a healthy snack for your kids. It's got fiber, protein, good fat, and antioxidants. We had this today with green tea for an extra antioxidant boost during this cold/flu season.

One warning, I had to set a limit for myself, because when you combine something salty with chocolate there is a high likelihood I won't have much restraint!

Chocolate Nut Butter Pretzels

Makes: About 50 pretzels or about 10 servings

Here are the approximate amounts I used:

1/4 cup dark chocolate chips (I use Guittard Extra Dark Chocolate Chips)
1 T almond butter
1 T all-natural peanut butter
50 spelt pretzels (I use Newman's Own Spelt Pretzels, because of the high fiber and wholesome ingredients.)

Melt chocolate and nut butter(s) in microwave in 20 second increments, stirring each time until melted.

Dip pretzels in the mixture. Lay pretzels flat on parchment paper and put in the fridge to firm up for about 30 minutes.

3 Tips for Less Stressful Holiday Travel with Little Kids

2012-01-02T07:31:00.000-08:00

Our family has gone from a low maintenance two adult caravan to a five person traveling circus in the past five years. Traveling to and staying with family is something we look forward to, but we know it's not easy anymore. Besides the minivan overflowing with kid gear, some of the additional luggage can include junk-food-filled-tired-whiny-off-their-schedule kids.

Over the years, I've learned a few tips for making these trips a bit easier and more enjoyable for everyone...although, I must admit that I've got a ways to go to a fully peaceful vacation (I don't know that is even a possibility??).

1 - Set Realistic Expectations

When we used to travel to my parents' house, I spent a lot of time worrying about if/how/when/where my first baby would sleep. If he didn't sleep well at night, I spent the whole next day trying to figure out how to get him back on a schedule. I was more of a basket case than he ever was.

Now, three kids in...my expectations are much more realistic and helpful, I think. The #1 thing we do now is set low expectations. We recognize upfront that none of us will get much sleep during travel. Knowing and resigning ourselves to this reality makes the vacation time much less stressful.

The other thing I've discovered is that lack of sleep doesn't kill anyone. Kids (and parents) can handle a few days of a messed up schedule. And, grandparents and family members really do understand when someone is a bit crabbier than usual. No big deal.

2 - Bring Healthy Foods That Your Kids Like...But Be Flexible

You know me. I like to feed my kids well because I know that they behave better and feel better when they do. So, I make a trip to the store before we travel for some of our favorite healthy snacks and other food options. That way, my parents don't have to worry too much about the kids' food preferences, and I can feel good about what I'm feeding my kids most of the time. In addition to healthy convenience foods or fresh produce from the store, I usually bring things like Chocolate Chip Pumpkin Muffins and homemade popcorn from home for easy, healthy snacking on the road.

That being said, I also set low expectations for and try to be flexible about how my family will eat on the road. I'm okay with the occasional fast food stop or unhealthy meals/snacks at grandma's house. I know it's only for a short time, and it helps to know that they at least will have a few healthy things that I bring along.

3 - The State of Momma's Heart is the State of the Holiday Travel

Ok, big confession here. Travel has always brought out the worst in me, even before having kids. I like control, efficiency, and promptness. And, I hate waiting on others. God knew this about me, and so he gave me a husband who is opposite of me in this area. My hubby is deliberate, thorough, patient, and more laid back. He doesn't mind taking his time packing or making an extra stop for something fun. Honestly, it goes against my "let's get going!" and "let's get there as fast as we can!" mentality. As you can imagine, these differences have caused more than one pre-vacation or in route argument.

Over the years, one of the things I'm learning is that I really need to pray before we even begin packing. I have to ask God for patience and, as silly as it sounds, to help me love my husband and kids more than efficiency and control. I've learned that the state of my heart really does dictate the state of our holiday travel. A calm heart equals a calm vacation.

What are some things you do that make holiday travel less stressful?

Jesus' Birthday Cake

2011-12-28T06:14:00.000-08:00

I mentioned last week that we'd be throwing Jesus a birthday party, like we've done the past few years on Christmas. My kids seriously go nuts over this whole shindig. Mainly, they love helping me make, decorate, and eat the cake. Here's the crazy delicious recipe I used once again. I thought I'd show you the fruits of our labors.

Since the big kids were sick, we made them blow out candles near the cake so as not to infest the rest of us and our friends who partook. Ha, ha!

Happy Birthday, Jesus!

Possibly the Best Homemade Popcorn Ever

2011-12-27T20:02:00.000-08:00

I don't know about you, but after the decadent holiday season I'm ready to get back to some healthy meals and snacks around here. Today I made the quintessential all-American and our family's favorite snack---popcorn.

A few years ago my sister turned me onto making my own popcorn on the stove vs. the microwave. It's unbelievable cheaper for one thing. For another, it's safe and healthy, unlike microwave popcorn which is linked to cancer-causing substances. Most importantly to me, it tastes just like or even better than movie theater popcorn!

There are a few secrets to perfect popcorn I've learned.

1 - Use virgin (unrefined) coconut oil. This is crucial and what gives it the movie theater taste. An added bonus is that coconut oil is incredibly good for you and the safest oil to cook with. FYI, the other kind of coconut oil is expeller pressed, which is flavorless and used for frying. I do not recommend using it for popcorn.

2 - Buy a nicer grade of popcorn. We like Jolly Time Select. I've tried the cheap stuff and the more expensive varieties. I can definitely tell a difference. I've even found a local, organic, non-GMO variety at my local health food store.

3 - Use a large heavy-bottomed pot, if possible.

Here's my pseudo-recipe...

Best Ever Popcorn

1) Heat about 3 tablespoons or a heaping spoonful of coconut oil in a heavy-bottomed pot over medium-high heat. Make sure the oil coats the bottom of the pan.

2) Add a few kernels of corn and put the lid on.

3) When they pop, add enough kernels to mostly cover the bottom of the pot.

4) Using oven mitts, use one hand to continuously shake the pot by the side handle. Use the other hand to crack the lid (the pic doesn't show this because I was taking the picture at this point!), allowing the steam to release. Releasing the steam is important so that the popcorn doesn't get soggy.

5) When the popping slows down quite a bit, pull the pot off the heat. Dump it into a bowl immediately, so the bottom pieces don't burn in the pot.

6) Season with sea salt to taste. That's it. Nothing else is needed for the perfect bowl of popcorn!

I've found that the popcorn stores for about two days in a ziplock. It's a great nutritious snack for the whole family.

One More Decadent Christmas Dessert: Oreo Fluff

2011-12-24T11:08:00.000-08:00

photo credit - Mine looked a lot better but I forget to get a pic!

Like I mentioned in this post, Christmas is a time of year that I don't mind indulging in rich, "unhealthy" foods in the name of celebration. Last night, we partook of Oreo Fluff. It's one of those desserts that I could eat a whole bowl of on a bad day. You know what I'm talking about, don't you?

It's simple. It's not healthy. It's delicious. My kids were chanting, "You're the best mommy in the world!" after eating it. Here you go...

Oreo Fluff

1 instant vanilla pudding box
2 cups cold milk

Make pudding according to directions and put in fridge.

1 cup whipping cream
4 T powdered sugar
1 t vanilla

Mix cream, sugar and vanilla in mixer on high until stiff peaks form.

15 oreos (crushed)

Gently stir together pudding, whipped cream, and oreos. Serve with sliced strawberries on top.

What Will Be On Our Christmas Dinner Table

2011-12-22T05:41:00.000-08:00

As you probably know, I love food...a lot. I think about food a lot. I cook food a lot. I read about food a lot.

One night, after my exuberant reaction over an article about root vegetables, my husband made up a new term for me.

ferdie - (n) a cross between a foodie and a nerd

I'll take that as a compliment!

The past few years, since we've been staying home on Christmas with our little ones, I've been working on our Christmas dinner tradition. For our family, Christmas is about celebrating and welcoming our Savior. It's a rich time of thankfulness and worship with our loved ones. So, I want our food to reflect that and point toward the great banquet believers will experience in heaven one day with Christ. I don't cut many low-calorie corners here, and I don't feel bad about that!

Here is where we've landed so far with our dinner tradition, although this may be expanded upon and/or tweaked in years to come.

Roasted Beef Tenderloin - The mother of all beef. This cut is the most tender, succulent, melt-in-your-mouth piece of meat you'll ever eat. It's also easy to fix yet expensive! That's why we only buy it and eat it at Christmas. I make this Horseradish Cream Sauce for dipping or topping that is to die for.

Hashbrown Casserole - How can you go wrong with this old standby? To make it a bit healthier, I use organic frozen hashbrowns, organic lowfat milk, and use an organic cream of chicken soup.

Green Beans - We keep it simple--steamed and tossed with a little butter, salt, and pepper.

Roasted Winter Vegetables - The handy thing about this recipe is that these veggies are great at room temperature, as well as warm from the oven.

Bread - I cut corners here and pick up a favorite loaf from a local bakery, warm it up, and serve with butter.

Homemade Chocolate Cake - We call this our Jesus cake, because we use this to celebrate Jesus' birthday. The kids get SO excited to sing "Happy Birthday" to him, blow out the candles, and partake of this once-a-year cake. The recipe comes from Ina Garten and is just about a perfect chocolate cake to us. The coffee used in the cake mix and icing enhances the chocolate and provides a richness of flavor you'll never find in a Pillsbury box. Warning: This is usually takes me about two hours to make from start to finish...but worth it!

What is your Christmas dinner this year?

Menu Plan: December 11-17 & After Dinner Shenanigans

2011-12-15T09:28:00.000-08:00

Does this happen in your house? After a fairly chaotic--albeit honest attempt at--a family meal together, the after dinner shenanigans begin. I love this less than professional "slice of life" picture. It captures the pure joy my kids take in wrestling with and/or playing within two feet daddy at night. The decibel level at this point of the evening may be causing permanent hearing damage...but oh well!

Dinner Plans:

Sunday: Parm & Herb Chicken Tenders, Sweet Potato Biscuits, salad, apple slices

Meatless Monday: whole wheat spaghetti with marinara, bread, peas, pear slices

Tuesday: leftovers

Wednesday: pizza, veggies and hummus, orange slices

Thursday: Christmas Party

Friday: Chicken Noodle Soup, mini grilled cheese sandwiches, salad

Saturday: Burrito Pie, salad, grapes

Sunday: date night (sandwiches for kids?)

Lunch Ideas:

breakfast burritos
peanut butter crackers
grilled ham and cheese
leftovers

Breakfast Ideas:

Blueberry French Toast Muffins (recipe to come!)
cheesy scrambled eggs with spinach
cinnamon toast
yogurt with berries and flaxseed

Christmas Party Game Idea for Couples

2011-12-13T21:11:00.000-08:00

I'm known as the "game girl" around these parts. Man alive, I love a good game or fun question in a group, especially ones that get people laughing or connecting in a social situation. As an aside, I married a man who typically has an adverse reaction to group games (although, he admits he's often had a good time once he's dragged into one.)

Each year the two adult small groups that my husband and I lead at church have a Christmas party. For the past few years, we've played a version I created of the game called "Rate Your Mate", which is similar to The Newlywed Game. It has the potential for some serious laughter and fun but...you've got to be willing to "put yourself out there." I'm telling you, we've learned some HILARIOUS things about our friends that I would say have actually been bonding experiences. Even my husband enjoys this game!

So, if you're looking for a non-cheesy, get-to-know-you game for a group of your friends, then here you go. The questions below are some I've either made up or collected from several different sources from long ago. Merry Christmas!

Preparing Your Preschooler for Christmas

2011-12-10T08:16:00.000-08:00

This month of December, we're trying to prepare our young children's hearts for Christmas through stories and activities a few days a week. This year we've mainly done the Crossing Kids Family Advent Devotional (the PDF is at the top of this page), although we've had to adapt it for our younger kids. The past few years, though, we've done our own short, preschool-friendly devotions at home. It was nothing too fancy, but the kids have loved it. Here's what we have done:

Week One: The Birth of Jesus

Read the story to your child. Here are a few good ways to communicate the story:

- Read “The Birth of Jesus” (p 28) from A Little Child’s First Bible
- Read “The Special Baby” (p 222) from The Rhyme Storybook Bible
- Read “He’s Here” (p 176) from The Jesus Storybook Bible (this Bible is best for older preschoolers)
- If you don’t have one of these books, read Luke 2:1-7 yourself and share it with your child or children in your own words.

2. Reinforcement and Application Activities: Choose one or more of these activities to help your child understand and apply the story to his/her life.

- Play with a nativity set or whatever toys work around your house to make your own. (We pulled out the Little People horse stable and some pieces from our Little People house set to creative our own nativity scene. We don’t emphasize the fact that our Joseph has a cell phone!) Act out the story with the nativity pieces.

- Wrap a baby doll in cloths and lay him in a “manger” (i.e. a box). You might even want to pull some grass (i.e. hay) and put in the manger. Talk about how Jesus—God’s son--was born as a baby on Christmas Day and placed in a manger. A manger was a feeding trough for barn animals.

- Dress up as different characters from the story using sheets over your head and robes and acting out the story together. Ideas for characters: donkey, Mary, Joseph, inn keeper, animals from the stable. Your child will love being Joseph as he pulls the “donkey” or Mary as she rides on the “donkey”.

- Pull out all your stuffed or toy animals around the house. Ask kids the animals’ names, what sound they make, and if they may have been at the stable when Jesus, God’s Son, was born. Kids (and parents) may even want to pretend to be the different animals in the stable.

- Color or watercolor paint a picture or Christmas ornament of the nativity scene as you talk about the story together.

Week 2: The Shepherds

Read the story to your child:

- Luke 2:8-20 (paraphrase in your own words)
- “Shepherds” in The Rhyme Storybook Bible (p. 238)
- “The Light of the Whole World” in The Jesus Storybook Bible (p. 184) (best for older preschoolers)

Reinforcement and Application Activities: Choose one or more of these activities to help your child understand and apply the story to his/her life.

- Place “baby Jesus” (or other nativity figures) somewhere in your house. Then, read Luke 2:10 (what the angels said to the shepherds). Have your child pretend to be a shepherd and run as fast as he can to find Jesus. Ask: What do you think the shepherds did or said when they saw baby Jesus? Who do you think they told about this good news? Have them act it out.

- Dress up as shepherds (i.e. a robe and sheet over head). Hide a plush sheep (if you have one) in the house and have your child try to find it. Talk about how shepherds walked around over fields, protecting their sheep, day and night.

- Sing and/or dance to a favorite Christmas song (one that praises God and/or speaks of Jesus, of course). Some song ideas: Joy to the World, Angels We Have Heard On High, Go Tell It on the Mountain, Away in a Manger. Talk about how the angels and shepherds sang to and praised God the night of Jesus’ birth.

- Color a picture of the shepherds and/or angels who came on Christmas. Here are a few coloring Sheet links:
http://www.crayola.com/free-coloring-pages/print/christmas-shepherds-coloring-page/
http://www.itmimg.org/images/youth/Shepherds.gif
http://www.teacherhelp.org/pdf/luke2-11niv.pdf

- Talk about how the shepherds shared the good news of Jesus’ birth with others. Ask: Who can you tell about Jesus’ birth this week? Perhaps your child can send or give one of their Christmas coloring sheets to a neighbor or family member. Or, have your child help you send out Christmas cards that "tell the good news".

Week 3: The Wise Men

Read the story of the Wise Men to your child:

- Matthew 2:1-12 (paraphrase in your own words)
- “The Wise Men” in The Rhyme Storybook Bible (p. 250)
- “The King of all kings” in The Jesus Storybook Bible (p. 192) (best for older preschoolers)

Reinforcement and Application Activities: Choose one or more of these activities to help your child understand and apply the story to his/her life.

- Hide baby Jesus somewhere in your house. Take a shiny star or ball ornament off of your Christmas tree to be the “star” that the Wise Men followed to find Jesus. Have your preschooler carry the Wise Men and have them follow the star (that you will carry to baby Jesus) until they find Jesus. Switch roles and let your preschooler guide the Wise Men with the star.

- Color or water color paint a coloring sheet of the Wise Men while discussing the story.
o http://dailycoloringpages.com/images/three-wise-men-christmas-coloring-pages-01.png
o http://dailycoloringpages.com/images/three-wise-men-christmas-coloring-pages-04.png
o http://dailycoloringpages.com/images/three-wise-men-christmas-coloring-pages-06.png

- Find three different gifts around your house that the Wise Men can give to King Jesus. (We used a Little People treasure chest, a coin, and a scented candle to represent the different gifts.) Reenact this part of the story. Talk about how the Wise Men wanted to worship and show their love for King Jesus by giving him wonderful gifts.

- Explain that when we give gifts to others (like the Wise Men did to Jesus), we are worshiping and showing our love for Jesus. Think of a way to help your child learn to give to those in need this Christmas. Some ideas:

o Pick out an animal from the World Vision catalogue to purchase and give to someone in a impoverished country.
o Have him/her give some money to Salvation Army at the grocery store.
o Make food or cookies for an elderly neighbor.

Week 4: Review

For the final week before Christmas, we just reviewed each of the previous three stories and chose their favorite activities to do again. Young kids love and learn best from repetition, so it's a great way to drive home the Christmas story.

This post was originally a series of posts in December 2009 on www.everysquareinch.net and www.healthyrefuge.com.

Why I'm Learning to Love Decorating

2011-12-07T00:00:00.000-08:00

One of my very best friends, Jeannette, has more creativity in her left pinky toe than I do in my whole being. More than once, she has transformed my living room from drab to fab using only things I already owned. She somehow can utilize space and everyday items in a way that creates beauty!

I'll never be in Jeannette's league, but it's been fun for me to pick up a few tricks of the trade over time. I began with ZERO knowledge of or desire to decorate my home when first married. Other than my lack of natural gifting in this area, I also thought it was just a waste of time and money.

I've grown, though, to see the importance of creating a home that my husband, kids, and friends feel is inviting, warm, and uncluttered. Did you know there is good theological grounds for decorating your home, too? Edith Schaeffer explains in The Hidden Art of Homemaking:

“If you have been afraid that your love of beautiful flowers and the flickering flame of the candle is somehow less spiritual than living in starkness and ugliness, remember that He who created you to be creative gave you the things with which to make beauty and gave you the sensitivity to appreciate and respond to his creation. Creativity is his gift to you and the ‘raw materials’ to be put together in various ways are His gift to you as well.”

So, below you'll see my attempt at decorating my mantle this year for Christmas. I tried to use what little talent God gave me. I know I have a long way to go, but you should have seen my barren apartment 10 years ago. :) My favorite part was the "wow!" from the kids when I plugged in the lights. Priceless.

Our poor little Charlie Brown tree was 90% kid decorated, which I love because it teaches them the importance of making our home beautiful. Only two ornament casualties so far!

Menu Plan: December 4-10 & Easy Spider Activity??

2011-12-06T00:00:00.000-08:00

My kids and their friend decided it was high time to create some spiders this week...just in time for Christmas (?).

They used play dough for the body and pressed in some googly eyes and small pieces of piper cleaner for the legs. Then, they colored spider webs on paper for the spider to crawl on. Big hit for the 4-year-old boys and even the 3-year-old girl!

Now, on to menu planning. Better late than never, right? My plan is super simple this week due to a heavier work schedule. Here's what is on tap...
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Swagbucks Are Actually Worth It

2011-12-05T07:48:00.000-08:00

Have you heard about Swagbucks yet? I've been meaning to tell you about this for a while. I was reminded of its benefits while ordering and saving money on Christmas gifts at Amazon this week.

Swagbucks is a search engine, like Google, in which you earn points simply for using it to search the internet. These points can earn you all kinds of merchandise and gift cards. For instance, I've earned six $5 Amazon gift cards in the past six months...just for using it like Google. That was 30 free bucks for doing what I would do anyway.

I'm not a sucker for promotional "deals" that promise to save me money. I never open a credit card at stores just to save 10%. That's because most of the time, there's a catch or I have to pay another bill. However, after using Swagbucks for over a year now, I've realized that it's really no skin off my back.

Anyway, if you want to get started earning some free gift cards or other fun stuff, sign up here.

ht: Darcie and Kelley for telling me about Swagbucks!

Easy Oven Baked Ribs (or Fatty Meat on a Bone)

2011-12-03T20:21:00.000-08:00

I think we all know ribs aren't exactly the healthiest food out there. In fact, I made up a one-line song called "Fatty Meat On a Bone" that my kids and even some friends now sing. I'll sing it for you sometime. It will blow your mind. But that is beside the point.

My husband loves ribs. I love my husband. I made him some fatty man meat on a bone. He was a happy husband. You see, the saying should go "The way to a man's heart is through ribs." Get it?!?

Ribs often require quite a few steps and a lot of time to make. However, this new recipe wasn't difficult and the hands-on cooking time was only about 25-30 minutes. The inactive cooking time (boiling and baking) was about two hours. They came out moist and flavorful and even got an unsolicited positive comment from Nathan. That's success in my book, my friends.

I hope you can bring joy to the heart of the man in your life with some easy oven baked fatty meat on a bone!

Easy Oven Baked Ribs

Serves: 4

3-4 lb spare ribs
salt and pepper, to taste
3/4 cup ketchup (I used Trader Joe's Organic Ketchup)
1/2 cup barbeque sauce (I used Trader Joe's All Natural)
1/2 cup brown sugar
4 teaspoons cider vinegar
2 teaspoon Worcestershire sauce
1 tsp paprika
1-2 cloves garlic, minced

Place the ribs in a large stock pot with enough water or broth to cover. (Note: I seasoned my water with stuff I had on hand: salt, pepper, garlic powder, onion, jalepeno, and bay leaves.) Bring the water to a boil and lower heat to a simmer for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In medium saucepan, combine ketchup, barbeque sauce, brown sugar, cider vinegar, Worcestershire sauce, paprika and garlic; blend well. Cook the sauce over medium-low heat for approximately 20 minutes, stirring occasionally.

Remove ribs from water. Cut the ribs between the bones and place on a baking pan with sides. Season with a bit of salt and pepper, rubbing it in. (Note: A rib spice rub would be awesome here. I just didn't have time to make one.) Cover ribs in the sauce.

Cover the pan with foil and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes. (Note to self: Use parchment or foil on bottom of pan next time!)

What Good is There in Winter?

2011-12-01T09:07:00.000-08:00

Photo credit

From beginning of fall to the end of winter

The green around us turns a lifeless brown.

Leaves fall to the ground, scattering in sharp blasts of wind.

Dark, damp, cold days and nights of winter set in.

My soul grows weary waiting for spring.

What good is there in winter?

My friend Emily introduced me to the concept of found poetry. Usually found poetry is "created by taking words, phrases, and sometimes whole passages from other sources and reframing them as poetry." This morning's poetry was found in my soul. A little of darker than usual for this "half glass full" girl, huh?

Thankfully, Charles Spurgeon's This Morning's Meditation (from December 1) below called out and comforted my complaining spirit that often grips me during this season. It reminded me of the maker of these long, dark days and His wise plan. May I long for the warmth of His glow as much as I do a roaring fire on a cold winter night.

Here are C.H. Spurgeon's thoughts...

"Thou hast made summer and winter."—Psalm 74:17.

My soul begin this wintry month with thy God. The cold snows and the piercing winds all remind thee that He keeps His covenant with day and night, and tend to assure thee that He will also keep that glorious covenant which He has made with thee in the person of Christ Jesus. He who is true to His Word in the revolutions of the seasons of this poor sin-polluted world, will not prove unfaithful in His dealings with His own well-beloved Son.

Winter in the soul is by no means a comfortable season, and if it be upon thee just now it will be very painful to thee: but there is this comfort, namely, that the Lord makes it. He sends the sharp blasts of adversity to nip the buds of expectation: He scattereth the hoarfrost like ashes over the once verdant meadows of our joy: He casteth forth His ice like morsels freezing the streams of our delight. He does it all, He is the great Winter King, and rules in the realms of frost, and therefore thou canst not murmur. Losses, crosses, heaviness, sickness, poverty, and a thousand other ills, are of the Lord's sending, and come to us with wise design. Frosts kill noxious insects, and put a bound to raging diseases; they break up the clods, and sweeten the soul. O that such good results would always follow our winters of affliction!

How we prize the fire just now! how pleasant is its cheerful glow! Let us in the same manner prize our Lord, who is the constant source of warmth and comfort in every time of trouble. Let us draw nigh to Him, and in Him find joy and peace in believing. Let us wrap ourselves in the warm garments of His promises, and go forth to labours which befit the season, for it were ill to be as the sluggard who will not plough by reason of the cold; for he shall beg in summer and have nothing.

Menu Plan: November 27-December 3

2011-11-27T18:12:00.000-08:00

My big boys in action this week...loving to wrestle already.

Found a cheap deal on some Smart Chicken Tenders, thanks to my savvy shopper Freezer Club friends today. So, chicken will be on the menu quite a bit this week and in the near future. Any suggestions for new chicken recipes?

Here's what is up for this week...
Read more »

Free Family Advent Devotional for You!--Updated

2011-11-22T12:29:00.000-08:00

The children's ministry at my church, which I have the privilege of working for as the Family Events Coordinator, recently wrote an Advent Devotional for preschool and elementary-aged families. I'm thrilled to share it with you! We're posting it week-by-week to our blog and our Facebook page, so check there each week. Update: We also have a downloadable PDF version available on our webpage.

Last night our family had a chance to try out Week 1. We'll try to play catch up tonight and do Week 2. Let me tell you...it was easy to lead, fun, and substantive. I really hope you get a chance to try it out and possibly share it with others.

Here's a step-by-step look at how it went for us and a few tweaks I made for our preschoolers...
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Toy Swapping Mommies

2011-11-20T20:55:00.000-08:00

Want to clean out all the toys that have lost their luster in your house? How about get some free Christmas gifts for your kids? What if you could do both of those things while having a fun night out with your friends?

If you were nodding your head along with me--figuratively or literally--as your read the aforementioned questions, then I would say a Toy Swap is right up your alley.

Make Your Own Reusable Shopping Bags

2011-11-14T06:14:00.000-08:00

Here's a frugal idea and recent post from my good friend Polly at Learn and Go.

Paper or plastic?

How about neither!

A few days ago, I finally whipped up 5 reusable grocery bags. Are they perfect? Nope. Are they fancy? Not at all? Do they work? Yep!

Are Your Cosmetics Safe?

2011-11-13T08:22:00.000-08:00

Photo Credit

One of the things I've been learning on our family's journey to a healthier home is that not all cosmetics and personal care products on the market are safe. Everything from baby shampoo to sunscreen to the mascara you wear may contain chemicals that are toxic for the human body. Did you know the U.S. government doesn't even review the safety of products before they're sold?

Not sure you're buying what I'm proposing? I encourage you to take a few minutes to look at the articles and/or the short video below. This is very important health news for your family.
Read more »

My Favorite Cobb Salad

2011-11-11T17:46:00.000-08:00

I received this Cobb Salad as a fresh meal* for our Freezer Club this week. It is colorful, complex in flavor and texture, and a crowd-pleaser. Hope you enjoy this easy and healthy recipe!
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Whole Wheat Chocolate Pumpkin Waffles

2011-11-06T09:59:00.000-08:00

This was actually lunch today!

These are hands down my kids' favorite waffles, aside from the very similar Double Chocolate Zucchini Waffles. We not only eat them for breakfast but often as snacks by themselves. One of the things I love about this recipe, as well, is that they are 100% whole wheat but you absolutely cannot tell. I'd suggest making a double batch and freeze some of them in a freezer bag. Stick them in the toaster on the defrost setting, and you've got a fast breakfast anytime.

Whole Wheat Chocolate Pumpkin Waffles
Makes: 15 four inch waffles
Read more »

Love. Love. Love...This Parenting Post.

2011-11-05T12:27:00.000-07:00

Rachel Jankovic wrote a book that I just finished called Loving the Little Years: Motherhood in the Trenches. I plan to write a review soon. But, I thought I'd share a link to her most recent blog post at Femina. She possesses the gift of analogy combined with hilariousness combined with wisdom. Oh, and she has five kids who are ages five and under!!! I don't know about you, but I want to read what this mom has to say. She begins like this...

When the Milkshake Runs Low

Photo credit

When your day starts out with zebra footie pajamas paired tastefully with goggles, you know it is shaping up to be a good one. Poor picture quality is simply a result of the passion with which this moment was lived. We don’t slow down for photos. We keep the zebra blood pumping around here.

Have you ever noticed that when there is more than one straw in a milkshake, everyone sucks faster? Everyone knows they are competing, and every sip from someone else means less for you. People start breathing through their noses to minimize lost time.

I have felt for a long time that when you have little children, they have a straw that taps directly into your energy. The milkshake cup is me, and the milkshake is my energy, and every child is armed with a straw. Infants who are either in the womb or nursing have a competitive edge on this, and get to take as much as they want before it even hits the glass....Read more here.

For the Beginning Cook...Try This Simple Chicken Parmesan

2011-10-28T14:33:00.000-07:00

Not only is Chicken Parmesan my favorite dish from my childhood, but it's a family favorite around my house now, too. It's also one of the first meals I ever learned to cook on my own, because it's so simple and yummy.
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Healthy Start to Your Day: Steel Cut Oats in the Slow Cooker

2011-10-26T18:48:00.000-07:00

Steel cut oats are one of those things I've always read about but never tried. Now I ask, why didn't I try these sooner? They have a delicious, chewy texture and and are even healthier than the processed rolled oats I usually buy. Two other bonuses: 1) they are cheap, and 2) my kids really like them.

I've been experimenting lately with cooking them overnight in my slow cooker, since they take 30-45 minutes to cook on the stove. Whoever came up with this crock pot recipe is a genius. I've been waking up to a warm bowl of perfectly cooked oatmeal each morning this week! All I have to do is doctor up each family member's bowl according to their preferences. Simple, simple, simple. Likey, likey, likey.

Menu Plan: October 23-30 (Using Seasonal Fall Foods)

2011-10-23T15:04:00.000-07:00


Some new Pumpkin Pancakes I plan to try this week. Photo credit

This week my focus is using seasonal fall foods like pumpkin, sweet potato, Brussels sprouts, apples, and pears. I'm also going to experiment with spelt flour in a new pancake recipe. I've been reading about how variety, not just with fruits and vegetables but also the grains we consume, is better for our health. Supposedly, spelt is an easy substitute for wheat flour in baking.

Dinner Plans:

Sunday: Slow Cooker Pot Roast*, bread, salad

Meatless Monday: Pumpkin Spelt Pancakes, scrambled eggs, green smoothies
Read more »

My Not So Edited Life

2011-10-19T12:57:00.000-07:00

Ironically, as much as I love it, social media like blogs, Facebook, and Pinterest overwhelm me at times. I can sometimes feel like I'm falling so short of where I should be as a mom, homemaker, wife, Christian, etc. People--me included--post ideas, pictures or status updates that often show the highlights of their day or life. The advantage of social media is that you get to edit your life.

I have to tell you something important. Maybe you've already realized this long ago (and I hope you did), but I don't have my act all together. My life on Healthy Refuge is always edited, too.

In an attempt to be real with you, I thought I'd give you the "not so edited version" of life today...
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Italian Sausage & Tortellini Soup

2011-10-19T07:19:00.000-07:00

My husband begs me to make this soup in the fall. It's got depth of flavor and interesting textures and is even better as leftovers.

Italian Sausage and Tortellini Soup

Serves: 8-10

16 oz. of Italian Sausage, crumbled and browned
1 onion, diced

1 jalepeno pepper, diced (or whole and you can pull it out later)
2-3 garlic cloves, minced

1 tsp. Italian Seasoning

½ tsp. dried basil

1/2 tsp ground black pepper (or more to taste)

2 (14 oz. non-marinated) cans quartered artichoke hearts (liquid and all)

1 (14 oz.) cans diced tomatoes (liquid and all)
1 (28 oz) can tomato sauce

2 cans French Onion Soup (or replace with 1 diced sauteed onion and 4 cups broth)

4 cups vegetable or chicken broth (I used 1 box)

1 cup carrots, sliced (about 2-3 medium carrots)

1-2 stalks celery, sliced

1 cup frozen corn

2 bay leaves

1 package frozen cheese multi-colored tortellini (I used Trader Joe's tortellini)

In a large stock pot, saute onion and jalepeno until soft (about 2-3 minutes). Set aside. Next, brown sausage and drain. Add seasonings to sausage, coating evenly. Combine all ingredients in the large pot, liquid and all. Bring to a boil and turn down to a simmer. Simmer for about 15 minutes. Add tortellini and cook according to package directions just a few minutes before serving. Remove bay leaves and serve with Parmesan cheese on top.

ht: Christine S for the original recipe that I tweaked

More Pumpkin Recipes

2011-10-18T08:41:00.000-07:00

Yesterday I reposted the most popular recipe on my blog called Pumpkin Chocolate Chip Muffins. Since it's fall in all it's glory and Halloween is around the corner, I thought I'd refer you to a few other pumpkin recipes here on Healthy Refuge.

1) Tropical and Pumpkin Smoothie

2) Whole Wheat Pumpkin and Apple Pancakes

3) Banana Pumpkin Bread

Photo credit

Pumpkin Chocolate Chip Muffins

2011-10-17T18:30:00.000-07:00

This is the most popular recipe on my blog by far. These muffins are moist, sweet, and delicious...and easily freezable. We make them every other week and pull them out of the freezer for snacks or breakfast. Enjoy!

Find this Pumpkin Chocolate Chip Muffins recipe and all my other healthy recipes at my new blog, Thriving Home.

Menu Plan: October 16-22

2011-10-17T00:00:00.000-07:00

It's high time to get my menu planning in gear again. Hopefully, the recipes below give you a few ideas, too.

Dinner Plans:

Monday: cheese and bean quesadillas, salad, apple slices

Tuesday: Chicken Parmesan (recipe to come), Rhodes 100% Whole Wheat Bread, spinach salad, mango

Wednesday: Baked Dijon Wild Salmon, wild rice, peas, pear slices

Thursday: small group dinner night

Friday: spaghetti with marinara sauce, salad, apple slices

Saturday: Mini Crab Cakes, Oven Fries, steamed broccoli, applesauce

Sunday: leftovers

Lunch ideas:

peanut butter and honey roll-ups
Breakfast Sandwiches
appetizer lunch (cheese, crackers, hummus, vegs, fruit)
Annie's Organic Whole Wheat Shells and Cheese

Breakfast ideas:

Brownie Baked Oatmeal
Oven Omelet
cereal
green smoothies

Freezable Mini Crab Cakes Recipe and Charleston Memories

2011-10-16T07:33:00.000-07:00

If I had to pinpoint one favorite food, it might well be crab legs.

A few years ago, when I was on staff with my church, my best friend and I took several high school girls to Charleston for Spring Break. Those girls were far more sophisticated and mature than I was as a senior. Every day with them was a culinary adventure, as we searched for great restaurants and analyzed every meal. I can still taste the delicious fresh crab legs we had one night.

I sometimes lament the fact that I live in the mid-West and don't have access to fresh caught seafood. I just try to do my best with what we get (and what I can afford), which is canned crab in this recipe. If you're asking this crab lover, they were tasty none-the-less! Jack (4-year-old picky boy) and Nathan (opinionated but lovable husband) both enjoyed them, too.

Mini Crab Cakes

Makes: 8 mini crab cakes or 4 regular-sized cakes

olive oil

2 T each, onion, celery, and red bell pepper, diced small

salt and pepper, to taste

1/2 cup real mayonnaise

1 tsp dijon mustard

1 tsp Worcestershire sauce

1 egg, beaten

1/2 tsp Old Bay seasoning

1/2 tsp garlic powder

1 tsp fresh parsley, minced

1/2 cup panko breadcrumbs, plus more for coating cakes before cooking

1 can crab meat, drained well

1 T each of unsalted butter and cooking oil

lemon wedges or seafood sauce (optional)

Saute onion, celery, and pepper in 1-2 T oil over medium high heat until soft (2-3 minutes.) Mix mayo, mustard, Worcestershire sauce, egg, Old Bay seasoning, garlic powder, and parsley. Stir in slightly cooled sauteed vegetables. Gently fold in breadcrumbs and crab meat. Cover and cool in the fridge for 30 minutes. Form into 8 mini or 4 regular-sized crab cake patties. Allow patties to chill more if time allows, for easier handling. Melt butter with oil in saute pan. Lightly coat crab cakes in bread crumbs. Cook over medium heat, turning only once when first side is nicely browned. Remove from pan. Serve with lemon wedges or seafood sauce.

Oven Fries with a Secret Ingredient

2011-10-16T07:20:00.000-07:00

Oven Fries are one of our favorite side dishes. The secret ingredient in this oven fry recipe is sugar! It really makes a difference in taste. I serve these alongside things like Mini Chicken Burgers with Herbs, Super Sloppy Joes, and Mini Freezable Crab Cakes.

Oven Fries

Makes: 4 servings

4 medium russet potatoes
1-2 T olive oil
1 T sea salt
ground pepper, to taste
2 tsp sugar (this addition makes a big taste difference!)
1 tsp garlic powder

1) Preheat oven to 450 degrees.
2) Wash and cut potatoes into french fry shapes (do not peel them).
3) Soak in a bowl of water for about 30 minutes or until you're ready to bake them. This helps remove some of the starch.
4) Pat them very dry. (This is an important step! I use a kitchen towel for the job.)
5) Toss the fries with enough olive oil to coat, sea salt, a few cranks of fresh ground pepper, garlic powder, and sugar.
6) Spread out flat on two cookie sheets that are lined with parchment paper (to help with clean up). Make sure none of the fries touch, so they can get nice and crispy all around.
7) Bake for 30-35 minutes, until golden brown and crisp. Keep an eye on them, so they don't burn. Flip fries over about halfway through. Also, rotate position of the pans halfway through, moving the one on top rack to the bottom rack and vice versa.
8) Sprinkle a little more salt, if needed. Serve while hot.

This Might Be My Favorite Morning Prayer

2011-10-15T06:25:00.000-07:00

The prayer below is something I've returned to for years now. It's from The Valley of Vision: A Collection of Puritan Prayers and Devotions or from this website that has some of those Puritan prayers listed. My favorite line has to be the last one: "May I speak each word as if my last word, and walk each step as my final one. If my life should end today, let this be my best day."

Morning Dedication

Almighty God, as I cross the threshold of this day I commit myself, soul, body, affairs, friends, to Thy care. Watch over, keep, guide, direct, sanctify, bless me. Incline my heart to thy ways. Mould me wholly into the image of Jesus, as a potter forms clay. May my lips be a well-tuned harp to sound Thy praise. Let those around see me living by Thy Spirit, trampling the world underfoot, unconformed to lying vanities, transformed by a renewed mind, clad in the entire armour of God, shining as a never-dimmed light, showing holiness in all my doings. Let no evil this day soil my thoughts, words, hands. May I travel miry paths with a life pure from spot or stain. In needful transactions let my affection be in heaven, and my love soar upwards in flames of fire, my gaze fixed on unseen things, my eyes open to the emptiness, fragility, mockery of earth and its vanities. May I view all things in the mirror of eternity, waiting for the coming of my Lord, listening for the last trumpet call, hastening unto the new heaven and earth. Order this day all my communications according to Thy wisdom, and to the gain of mutual good. Forbid that I should not be profited or made profitable. May I speak each word as if my last word, and walk each step as my final one. If my life should end today, let this be my best day.

Pumpkin Apple Cider

2011-10-08T12:09:00.000-07:00

Photo credit

Here's a healthy spin on a fall favorite. I tweaked this recipe in EveryDay with Racheal Ray magazine, opting out of the alcohol since it was for my kids. We loved it, plus it's a great way to sneak in a vegetable. It tasted like a pumpkin muffin in a mug.

Pumpkin Apple Cider

Makes: 2 servings (or 4 kid-sized servings)

2 cups apple cider

1/2 tsp cinnamon

a dash of pumpkin pie spice

1/2 cup pumpkin

Bring apple cider and spices to a simmer. Whisk in the pumpkin. Strain the drink and serve in a mug with a cinnamon stick (optional).

Drinking From a Fire Hydrant: A Second Opinion and the Future for Crohn's Patients

2011-10-06T14:31:00.000-07:00

Yesterday, I drank from a fire hydrant. At least, that's what it felt like during my 30 minute consultation with Dr. Marla Dubinsky (see my last post for context for this post). Overall, we had an encouraging conversation, and I left feeling so thankful that she is mentoring my son's GI specialist and taking a special interest in our clinic. Dubinsky was an impressive and sophisticated-looking woman with an excellent bedside manner.

I know there are a few of you who follow my blog who either have a form of IBD or know someone who does. This post is for you.

I will share with you in broad strokes a few things I heard from the leading pediatric GI doctor in the nation. Keep in mind that I didn't get everything she said "word for word", but I'll do my best to summarize.

The Future for IBD Research

Dubinsky said we've never ever known more about this complicated disease. It's a very exciting time. We are learning more and more about the genes that play into the disease.

Gene Research

Researchers (including her!) are isolating specific genes, figuring out what kinds of outcomes or natural course of the disease those genes cause (i.e. fistulas, scarring in the small bowel, etc), and then learning how to best treat specific individuals. She said we have a ways to go, but in the next decade we are going to have a LOT more knowledge in this area.

Gut Flora Research

The next era of research will be learning about the gut flora--identifying individual bacteria and discovering how they may trigger IBD. Researchers will study how genes respond to gut bacteria. This is going to help them uncover some of the roots of the disease and stop those in their tracks.

So, she didn't say there would be a cure soon, per se, but that within our lifetime we will see great improvements in prevention and treatment.

New Medications

I asked her about new medications. She said there are three new classes of meds being tested, one of which is looking very promising in adults. It's a pill that you take once a week that "affects multiple cytokines and is helping with UC". Excellent results so far. She thinks they will test this on children relatively soon.

What I Learned About Remicade

My son began a medication called Remicade about 2 1/2 years ago and has been in remission since that time.

One of my fears all these years is that we made the wrong decision putting him on it, because of some of the rare but potential side effects. Seeing that he has been doing so well for so long has diminished that anxiety some. However, Dubinsky assured me that without a doubt she thinks this is the best medication out there for treating kids and gave me some perspective about it.

Balancing the Odds: Preventing Colon Cancer and Surgery

Here was her perspective about the side effects of Remicade vs. uncontrolled Crohn's Disease...

1 in 8,000 adolescents on Remicade have gotten the T-cell lymphoma (obviously the scariest side effect). Keep in mind, these people were all on Imuran and Remicade simultaneously for two years.

Compare that to the fact that 15% of Crohn's patients get colon cancer and up to 75% have to get surgery--both obviously life-altering and possibly life-threatening things.

She feels that her greatest job is to prevent colon cancer and surgery in her patients. Remicade has been shown to stop the natural disease course in it's tracks. For my son, it has meant no more chronic inflammation, no potential scarring or damage inside, and no steroids.

As a side note about this drug, she also said that "the writing is on the wall" early on with patients who try Remicade. If they respond well to it initially, then they are likely to do well for a very long time. That was encouraging to me to know that my son may be able to stay on it for a while.

Preventing Antibodies Against Remicade

In case you're not familiar, some people begin to develop antibodies to Remicade over time and eventually it loses effectiveness.

Dr. Dubinsky has all of her Remicade patients on dual therapy--Remicade plus Methotrexate (I am almost certain that was what she said), as well. The rheumatological world has been adding this med for quite some time, and they find that none of their patients develop antibodies to Remicade. She suggested that we consider this.

She also suggested having my son's trough rate checked before his next infusion, which will tell us if he has any detectable levels of the medicine in his system. If there is not any Remicade left in him, she wants us to consider moving the infusions closer together so that he will not develop antibodies.

I hope this was encouraging to a few of you out there.

Surprised by Crohn's (and God)

2011-10-04T14:31:00.000-07:00

My big boy, age 4 and so healthy!

On Friday, I got an exciting phone call.

Many of you know that Little Buddy, our 4-year-old son was diagnosed with Crohn's Disease at the age of 20 months old. I'll give you a little background, in case you don't know anything about the disease or our story and then tell you about this phone call.

Crohn's is a chronic (non-curable) disorder in which your own immune system attacks and causes inflammation of your digestive track. Crohn's patients suffer to varying degrees with varying symptoms. To put it bluntly, it's a sucky and can be an embarrassing disease, especially when not under control by medications.

My son's symptoms included chronic bloody diarrhea (I often changed his diaper 10x a day), loss of appetite, loss of weight, vomiting, and even Crohn's-induced arthritis. At one point, his joints were so stiff he would crawl across the floor to us and want us to carry him everywhere. We watched him suffer and grow increasingly sick for six months (from age 18-24 months), as we searched for a diagnosis and a treatment to get his disease under control. Thankfully, a little past his 2nd birthday, a medication called Remicade worked for him, and he has been in remission since.

When we first got my son's diagnosis, I remember thoughts like "Why does God allow children to suffer?" and "Why is this part of God's plan for my little boy?" Although I knew what I believed theologically about God and how He uses trials for our good, I had to wrestle with it personally for the first time. I'm sure it won't be the hardest thing I face in life, but it has been so far.

With no family history or knowledge of the disease, we were clearly surprised by Crohn's. Through that long, difficult process and over the past two years of his remission, though, we've also been surprised by God.

At 20 months and one of his sickest times.

God was unbelievably good to us during Jack's sickest time. Our church and family rallied around us. We were guided to the best doctors we could hope for--excellent ones who care for our family and are great advocates for Jack.

Now, here's the latest way God has once again surprised me by his great care and concern for my son. By way of back story, after my son's initial diagnosis, we were planning to fly to California to see one of the leading pediatric GI doctors named Marla Dubinsky for a second opinion. For various reasons, we put that off at the time.

On Friday afternoon I got an exciting call from our specialist's office. Guess who Little Buddy gets to consult with tomorrow morning? Yep, Dr. Dubinsky. We're not flying to California, though. She is visiting our doctor tomorrow and consulting with a few lucky patients. We just happen to be one of those patients!

Crohn's surprised us. God surprises us all the more.

Unexpected and Cheap Toys That Have Stood the Test of Time

2011-10-03T12:28:00.000-07:00

When I'm at friends' houses, I always like to know what toys their kids have enjoyed for the longest. It's almost without fail that the simplest ones are the favorites. Often the big, expensive ones with lights and sounds get old (or break) quickly. The same is true around here.

We get most of our toys at garage sales or from family at this point. Without much storage or a basement, we have converted our dining room into a playroom. I rotate toys in and out of our attic every few weeks to keep them "fresh." I find that even moving the toys to different locations in the house makes them more interesting, as well.

Here are a few unexpected and cheap toys that have stood the test of time for my kids (4-year-old boy, almost-3-year-old girl, and 11-month-old boy).

Store-Away Sandbox

For the price, we may have gotten the most use out of this tub, I mean toy, of any other toys. We don't have much room on our back porch for a sandbox (and my perfectionist lawn caretaker husband doesn't want one on the grass.) So, we bought a small storage container for sand and Big Brother's small construction vehicles. Sis uses it to dig and fill containers. This petite sandbox can be moved around the screened-in porch or anywhere in the yard. We've had to train the kids to keep the sand in the box, and for the most part this has worked. In the winter, it stores easily in our garage.

Tinker Toys

These are also the most widely used, and unfortunately widely dispersed, toys in our house. I love the imagination and ingenuity involved with Tinker Toys. The older two have built microphones, dumb bells, robots, guns (that would be the 4-year-old boy), helicopters and so much more.

Mini Trampoline

At one point I wanted to get rid of this because of the space it took up. But, the kids begged me to keep it. I'm glad we did. They use it daily for jumping, of course, but also as a stage or a pretend table. This is especially helpful in the winter when they need to get exercise inside the house. I found a place to store this one in the garage when not in use, too. For $5 at a garage sale, it's been a good fit for our family.

Make-Shift Ball Pit

My 11-month-old is at the perfect age for this make-shift ball pit. We just use our baby pool inside and fill it with an assortment of balls. I've had to train my kids to pick up all the stray balls after play time, but it's really been a fun addition to our play room. The baby sits in it by himself each day and loves climbing in and out.

What toys have stood the test of time at your house or from when you were a kid?

"Holy Chocomole!" or "The Proof is in the Pudding"

2011-09-30T13:47:00.000-07:00

Who doesn't love some chocolate pudding every now and then? But, every time I read the labels on the pudding packs at the store, I cringe. That's why I was intrigued by Katie Kimball's idea at Kitchen Stewardship called Chocomole.

You are not going to believe this, but it's true. Using her recipe, I just made the best, real-tasting chocolate pudding from three healthy, real food ingredients.

#1 - 1/4 cup cocoa powder
#2 - 1/4 cup honey (raw honey, if you have it)
#3 - 1 AVOCADO!

Sounds weird, huh? But, I'm here to testify that if you put these three things in your food processor and process the snot out of them, it turns into smooth, sweet, chocolaty pudding that does NOT taste like avocado.

My kids will wake up from naps in a few minutes and will get to taste. That will be the real test. Stay tuned for an update on this post for kid results.

Kid results after naps: The 4-year-old really loved the first few bites, but gave up after that. (It is pretty rich.) The 2-year-old ate the whole bowl and loved it.

Homemade Whole-Grain Pancake Mix

2011-09-28T18:43:00.000-07:00

Our family loves pancakes, like Seriously Sweet Potato Pancakes and Pumpkin and Apple Pancakes. But, sometimes I don't have time to make those and just want a quick dry mix on hand. Unfortunately, the pancake mixes at the grocery store have a ton of unrecognizable and highly processed ingredients.

Enter this Homemade Whole-Grain Pancake Mix recipe from King Arthur Flour.

I made a big batch and put it in the freezer so it's on hand anytime. When ready to use, just add 1 cup buttermilk and an egg to 1 cup of the mix. So easy!

We actually had these pancakes for dinner tonight. Everyone wolfed them down. I added some blueberries to some of them, which was delicious.

Homemade Whole-Grain Pancake Mix

From: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe

Yield: a batch using one cup of the mix will make about eight 4" pancakes.

4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

To make the mix:

1) Grind the oats in a food processor until they're chopped fine, but not a powder.

2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes:

1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.

2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).

3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.

4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

5) Serve pancakes immediately, or stack and hold in a warm oven.

Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes.

Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).

The Industrious Wife Makes Baby Food

2011-09-26T13:30:00.000-07:00

Some of you may have heard about or know my friend Polly. I posted about how we made homemade disinfectant together a few months ago. I had to repost her recent ventures in baby food making that she put on her blog. Polly's husband calls her "the industrious wife." You'll soon see why this is an apt description...

Because of Adelyn's reflux, we have gotten the go-ahead from the doctor to start solids a little earlier. We're starting rice cereal at 3.5 months and will probably start veggies and fruits in a month or two. Supposedly, the solid consistency will help keep the reflux a bit more under control. (Crossing our fingers!) With baby food on the horizon, I am super motivated to find the healthiest and cheapest ways to feed Miss Adelyn.

In a previous post, I mentioned that I had made baby food all day long. Here's the scoop on how I did it. I got most of my information from Homemade Baby Food Recipes. I also deviated a bit from some of their suggestions and made it another way. There are a lot of different ways to make most of these kinds of baby foods so it really is your preference.

I started with a big trip to the Farmers Market. Basically, I wanted to have organic foods that were in season. I wouldn't recommend taking on this much in one day. I was a bit ambitious and by the end of the day I was sick and tired of baby food making. BUT I got it all done in one day.

Carrots: First, I peeled them and chopped the ends off.

I then laid them on a piece of foil and wrapped them up.

I baked them at 375 for about 30-35 minutes.

After they were baked, I threw them in the food processor and got them all chopped up. I then scooped them into ice cube trays for freezing. Done!

Green Beans: After washing and cutting off the ends, I boiled the green beans in a big pot of water for about 10 minutes. Basically until they were soft.

I threw them in the food processor, added a little bit of water to make them smoother and then scooped them into a mini-muffin baking sheet. (I ran out of ice cube trays). They shared it with the egg plant I had previously made.

Eggplant: Sliced it up and baked it at 400 for 20-30 minutes. Basically until soft.

After a trip through the food processor, here's what they looked like. (Pretty gross looking in my opinion).

Zucchini: After washing and chopping off the ends, I sliced the zucchini up into chunks and boiled it for about 5 minutes until soft. Threw them in the food processor and then scooped them into ice cube trays. That easy!

Butternut Squash: I bought two of these but found that one gives you PLENTY of food to work with.

I baked them whole (poke holes to avoid explosion) for and hour on 350. I let them cool, sliced them in half and ran them through the food processor. I had to add a little water to make the consistency a little smoother.

SO MUCH SQUASH!

Hope Adelyn REALLY likes squash.

Sweet Potato: Sorry, no pictures for this one. I bought about 5 potatoes, baked them at 375 for about 1.5 hours. After cooling, I cut them open, squished them with a fork and just scooped them into the ice cube trays.

I also have beets and apples that I haven't tackled yet. I'm sure more will be added to this list in the future. I'd love to hear any tips you may have on making your own baby food.

Fake-Out Starbucks Breakfast Sandwiches

2011-09-18T20:53:00.000-07:00

This is our entire family's favorite fast food breakfast sandwich.

For almost $4 you can grab a rather tasty breakfast sandwich with no additives or preservatives from Starbucks. Or you can make, freeze, and reheat your own fake-out at home each morning for about $1.50 per sandwich.

My homemade Starbucks fake-out sandwiches included organic local eggs, MSG-free ham, non-processed cheese, and whole wheat English muffins (since I couldn't find healthy ciabatta bread easily). As I mention below, the key to reheating frozen ones well is warming them in the oven rather than using the microwave.

Starbucks Fake-Out Breakfast Sandwiches

Makes: 6 servings

8 eggs
a splash of milk
pepper, to taste
6 whole wheat English muffins (I used some from Trader Joe's)
12 slices ham (I used Dilusso, since it's MSG-free)
6 slice cheddar cheese (not processed!)

1) Preheat oven to 350˚ F.

2) Crack and scramble eggs with a splash of milk and pepper to taste. Method #1: Pour into and bake in a greased 9x9 pan for about 20 minutes (until just set). Method #2: Pour into and bake in greased extra large muffin tin (divide between 6 muffin holes) for 15-20 minute (until just set).

Method #1

Method #2

3) Toast whole wheat English muffins (or whole wheat thin rounds, like I did for some of mine) in the same 350˚ oven as the eggs are cooking in for 5-10 minutes (until light brown). You can add a smear of butter on each piece before toasting, if you want.

4) Top each muffin (or thin bread) bottom with two slices of folded ham, an egg muffin or a square of the egg casserole, and 1 piece of cheddar cheese. Pop on the top.

You even get the see the big ole mess I made while constructing about 30 of these to freeze.

5) Either eat right away or freeze. If you eat right away, put back in the 350˚ oven for about 5 minutes. See freezing and reheating directions below.

Freezing Directions: Place all sandwiches on a cookie sheet and set in the freezer for one hour. Then, wrap each individual sandwich in plastic wrap and place all sandwiches inside freezer bags. These should store in the freezer well for up to a month.

Reheating Directions:

Option #1: Thaw in fridge over night. Reheat in 350˚ oven for 5-10 minutes or until cheese is melted.

Option #2: From frozen, reheat in a 350˚ oven for about 25 minutes.

Option #3: (This is only if you're in a pinch, because it does not work as well!) Wrap frozen sandwich in moist paper towel. Microwave in 30 second increments (if you do much longer increments, you'll turn the egg into rubber), turning sandwich several times, until warmed through. You may have to cut it in half to warm the middle through. This takes up to 2 minutes.

ht: Thanks to Macheesmo for inspiration! http://www.macheesmo.com/2010/03/breakfast-sandwiches/

Bring Him Unto Me

2011-09-17T05:39:00.000-07:00

This Morning's Meditation by C. H. Spurgeon

"Bring him unto me."—Mark 9:19.

DESPAIRINGLY the poor disappointed father turned away from the disciples to their Master. His son was in the worst possible condition, and all means had failed, but the miserable child was soon delivered from the evil one when the parent in faith obeyed the Lord Jesus' word, "Bring him unto me." Children are a precious gift from God, but much anxiety comes with them. They may be a great joy or a great bitterness to their parents; they may be filled with the Spirit of God, or possessed with the spirit of evil. In all cases, the Word of God gives us one receipt for the curing of all their ills, "Bring him unto me." O for more agonizing prayer on their behalf while they are yet babes! Sin is there, let our prayers begin to attack it. Our cries for our offspring should precede those cries which betoken their actual advent into a world of sin. In the days of their youth we shall see sad tokens of that dumb and deaf spirit which will neither pray aright, nor hear the voice of God in the soul, but Jesus still commands, "Bring them unto me." When they are grown up they may wallow in sin and foam with enmity against God; then when our hearts are breaking we should remember the great Physician's words, "Bring them unto me." Never must we cease to pray until they cease to breathe. No case is hopeless while Jesus lives.

The Lord sometimes suffers His people to be driven into a corner that they may experimentally know how necessary He is to them. Ungodly children, when they show us our own powerlessness against the depravity of their hearts, drive us to flee to the strong for strength, and this is a great blessing to us. Whatever our morning's need may be, let it like a strong current bear us to the ocean of divine love. Jesus can soon remove our sorrow, He delights to comfort us. Let us hasten to Him while He waits to meet us.

Hubby's Birthday Dinner

2011-09-14T13:31:00.000-07:00

Tonight is a birthday celebration for my husband. I'm a big fan of this guy, so I've been working on one of his favorite meals for our little family party. Wish I could invite you all over...

Slow Cooker Pot Roast - Think melt-in-your-mouth, grass-fed beef plus veggies all from scratch. No processed stuff in this recipe.

Honey Whole Wheat Bread - It's homemade, if you count using a bread machine. Warm, slightly sweet and nutty, and perfect with honey butter on top.

Green Beans - Fresh from my mom's garden.

Beatty's Chocolate Cake - This is THE most decadent chocolate cake ever and has now become a tradition as our "Jesus' Birthday Cake" at Christmas. My husband likes Jesus and this cake and asked for it for his birthday, too. 1,200 people on foodnetwork.com have given it 5 stars. It's a bit time intensive, but so worth it.


Here's the one we had at Christmas.

So...what's your favorite birthday meal?

Losing That Baby Weight: Slow and Steady Wins the Race

2011-09-13T14:29:00.000-07:00

In labor with baby #1 in January 2007. I was smiling because I FINALLY got to go to the hospital after three days of laboring at home.

Mid-contraction with baby girl in October 2008. A much, much, much easier birth than Jack's.

Here's comes #3 in October 2010. My water broke but, as you can tell, I'm not in pain. No contractions with this little guy until I got hooked up to some good ole Pitocin.

I've been thinking about writing a post about losing baby weight for sometime. Yet another conversation with a postpartum friend this morning confirmed to me the importance of finally writing down my thoughts. Since I'm no expert at weight loss, I'll simply share what I've learned after three pregnancies.

Giving birth to my three children have all been the most joyful events of my entire life so far. Seeing, smelling, touching a new little life that God created from nothing is nothing short of a witnessing a miracle. It wasn't as hard as I expected to go without sleep, showers, or leaving my house for days on end after meeting my new little one. In fact, in those first few weeks, I didn't even worry too much about how much my body had changed.

After the baby honeymoon wore off, however, I began noticing my "baby pooch", wider hips and flabbier arms more. Why weren't they departing as quickly as I'd like? How do I find time to workout at the gym? If I'm nursing, how am I supposed to cut my calories? It was easy to get discouraged.

When my trusted friend, Google, lied to me and told me that most women lose their baby weight by two months, I was even more discouraged. I'm here to tell you that's bull hockey. Losing baby weight is a process. It took 9 months to put it on, and it takes a while to get it off. I didn't feel and look back to my old self until 9-12 months later with all three of my kids. Losing weight and regaining my body required patience and a "slow and steady" approach.

Here are some tips that worked for me:

1) Try not to stress too much about your body or compare yourself to others. It's just not helpful one bit. But, alas, this is what women do. It's part of our fallen nature. So, this requires prayer!

2) Ask God to help you think rightly about your body and to put losing the baby weight in proper perspective. Ask for His help to lose weight in a healthy way that glorifies Him.

3) Adopt a "something is better than nothing" approach to exercise. My goal was and still is to do something on most days--usually 30-60 minutes but sometimes it's only 10-15. Is that something going to the gym? Not often. Is it running for 30 minutes at a time like I used to? Nope. Aerobics classes? No way...all that bouncing around doesn''t work for this postpartum nursing mom's body (no details, sorry). I usually walk before my husband leaves for work, do a simple weight routine at home during nap time, pop in a workout DVD, or ride my bike on the weekends.

4) Nurse, nurse, nurse. The longer you nurse your baby, the more you'll see the weight come off over time. My goal is to nurse for 12 months and anything after that is bonus for my baby. There's no milk that is cheaper or healthier for your baby and you!

5) Use sneaky exercise tactics, like I mentioned in my previous post. In other words, multitask. Run through the house or up the stairs while picking up toys. Jog in place while folding laundry. Do squats, lunges, crunches or push-ups during commercial breaks. Vacuum and sweep like you mean it. Play hard with your kids. I know it's dorky, but it's efficient and productive (and no one will ever know)!

6) Strap on the baby and go. I carried my babies in the Baby Bjorn all the time--around the house, out in the yard, around the neighborhood, at the mall. They love it, and it means I'm carrying an extra 10-20 lbs around. That translates to burning extra calories.

7) Consider adding 5-10 minutes more exercise in a day, once you have a simple routine established. By the end of the week, you've added in one more workout! I've been trying to do this recently by putting the baby in the Baby Bjorn and the older kids in the double stroller and walking around the block once in the evening. That means I'm carrying and/or pushing 100 extra pounds around!

8) Focus on eating foods that you enjoy and that provide you and your nursing baby with nutrients you need. Dieting does not work in the long run. Focusing on eating well and for the right reasons does.

For years, I made all these "dos and don'ts" rules for myself when it came to eating. This just led to guilt, binging, weight gain, and a general love/hate relationship with food and exercise.

Since having children, God has helped me to see food as a source of nourishment for the body He has given me and even a way I can glorify Him. He's also helped me to see that eating isn't just about me. Think of it this way: You're no longer eating for yourself. You're now eating for your nursing baby. You're now an example for your children. It's now imperative that you take good care of yourself in order to care well for your little ones.

Since making this shift in my thinking about eating, it's amazing how much more I enjoy food and think of myself less often. I also have actually lost weight fairly effortlessly, as a result. A book that has helped me in my long journey was Love to Eat, Hate to Eat: Breaking the Bondage of Destructive Eating Habits by Elyse Fitzpatrick.

9) Lastly, here's something to keep in the back of your mind for the future. Adopting the "something is better than nothing" approach to exercise and focusing on eating well for God's glory and my family is what helped me avoid gaining too much weight during my pregnancies. I encourage you to not give up on these approaches, even if you get pregnant again.

Sometimes the cliches are right. Slow and steady does win the race. Moderation truly is the key. Keep persevering all you postpartum mothers out there. You can do it!

Meet My Mom and Her Sangria Recipe

2011-09-12T14:03:00.000-07:00

Meet my mom. She's a cross between the Pioneer Woman and Alton Brown. With a garden and yard full of about 35 varieties of vegetables, fruits, and nuts and a "nothing goes to waste" mentality, mom comes up with the most creative food concoctions. Get this. Not only does she garden, cook, can, and work as a nurse practitioner...but, she makes wine. How cool is that? In the words of Wayne and Garth, "I'm not worthy!"

Here's a picture that my talented dad took of some of her wines. He also made the labels. Dad, are you sure you don't want to work pro bono for Healthy Refuge full time?

This past weekend I took the three kids to my parents' house while the hubs was at an away football game. While there, we quickly got the kids to bed and prepared to watch the MU vs. AZ game. Because mom had just opened a bottle of her Wild Black Cherry Wine--made from fruit out of her own yard--she decided to experiment and make Sangria for us. I made some popcorn on the stove while she poured the liquid gold that had been steeping in the fridge for hours. This sweet Sangria almost washed down the bitter taste left in my mouth from losing the game! Seriously, this is a must try recipe, even if you think you don't like wine. My dad's picture makes it look like you could reach out and take a drink, doesn't it?

My Mom's Sangria

1 bottle of your favorite dry red wine
1 - 15 oz can mandarin oranges in light syrup
1 - 8 oz can pinneapple in it's own juice
3-4 cup up apples (or any other fruit you like)
Optional: a can of Sprite (we didn't do this and it was plenty sweet)

Stir all ingredients together and let sit in the fridge overnight or at least for a few hours. Serve cold and with some of the fruit in the glass.

Chocolate Sweet Potato Banana Bread

2011-09-08T20:50:00.000-07:00

I had leftover pureed sweet potato and several overripe bananas in the freezer to use up, and this bread was the result. It's similar to my Banana Pumpkin Muffins but with some added cocoa. I love using cocoa powder in recipes like this because a) it adds chocolate-y decadence without the added fat and sugar of chocolate chips, b) it's actually full of antioxidants, and c) it masks the flavor of any hidden veggies. As I write this post, I'm enjoying a piece of this warm-from-oven bread with some butter and hoping I'm going to be able to stop with just one. It's absolutely decadent and healthy. My favorite kind of snack!

Chocolate Sweet Potato Banana Bread

Makes: 1 bread loaf or 12 muffins

1 cup smashed ripe bananas
1/2 cup sweet potato, pureed
1/3 cup organic plain yogurt
5 T coconut oil or butter, melted
2 large organic eggs
1 tsp vanilla
1/3 cup granulated sugar (I used organic Turbinado sugar)
1/3 cup brown sugar
1 cup unbleached white flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Optional: Glaze Ingredients (I skipped this part and it were still great)
1/3 cup powdered sugar
1 1/2 tsp lowfat milk

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
4. Pour batter into greased 9 x 5-inch loaf pan or muffin tin.
5. For bread, bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
6. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
7. Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

Fried Rice with Sweet Soy Sauce

2011-09-07T20:01:00.000-07:00

I love Asian food. Surprisingly, my kids are learning to like it, too. Here's a fried rice recipe I've been tweaking for a while now. It's perfect for kids because of the sweetness and because it's not very spicy. Feel free to kick it up a notch with more peppers or some red pepper flakes, though. As with most dishes, the flavor comes from seasoning each step of the way. That's why I cook my rice in seasoned broth. This turned out to be a hearty vegetarian main dish last night at dinner, but you could add your favorite meat to it.

Fried Rice with Sweet Soy Sauce

Makes: 4 servings
My inspiration: http://www.myrecipes.com/recipe/fried-rice-sweet-soy-sauce-50400000114462/

4 T olive oil (for the pan)
6 eggs, lightly beaten and seasoned with a little pepper
2 garlic cloves, minced
1 serrano chile, minced (optional)
1 cup broccoli, chopped into small pieces
3 cups of cooked Brown Rice (see recipe below)
1/2 cup frozen peas
Sweet Soy Sauce (see recipe below)
1/4 cup parsley, finely chopped
salt and pepper

Heat 2 tablespoons oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring a few times. Remove eggs from pan.

Add the remaining 2 tablespoons oil to pan. Add garlic, chile (optional), and broccoli; stir-fry 1 minute (do not let garlic burn). Add rice and peas; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy sauce, 1/4 tsp salt, and 1/4 tsp pepper. Top with parsley. Toss to combine. Taste and season more, if needed.

Brown Rice Recipe:
2 1/2 cups vegetable broth
2 tsp sesame oil
1 garlic clove, peeled and left whole
1/4 tsp pepper
1 cup brown rice

Bring broth, sesame oil, garlic clove, garlic powder, and pepper to a boil. Add rice, reduce heat to a simmer, and cook according to package directions (usually 35-45 minutes). Remove garlic clove.

Sweet Soy Sauce Recipe:
1/4 cup soy sauce
1/4 cup brown sugar
1-2 T minced onion

Bring soy sauce, brown sugar, and minced onion to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

Tabbouleh the Way I Like It, Ah Huh Ah Huh

2011-09-02T12:09:00.000-07:00

A friend and I have lately been lamenting/joking about how having kids has stolen some of our IQ. I wouldn't have it any other way, of course. But with the omega 3s and whole foods in the Tabbouleh Salad I had for lunch, I'm hoping what functioning neurons are left might be sharpened??

There are so many different Tabbouleh recipes out there, but below is how I made mine today. It was delish...especially if you let it sit in the fridge for a few hours or a day and let the flavors marry. I love the walnuts in the recipe, because they give a nice crunch. You could replace them with toasted pine nuts. You could also add some feta cheese for some creaminess.

Tabbouleh Salad My Way

Inspiration: Emily Powell's awesome tabbouleh at one of our work meetings

2 cups cooked whole wheat cous cous
1 cup cherry tomatoes, chopped
1/2 small cucumber, seeded and chopped
1/4 cup walnuts, chopped
1/3 packed cup of flat leaf parsley, chopped (or any combo of your favorite herbs)
1 garlic clove, minced finely
zest of one lemon (use a grater)
juice of one lemon
3-4 tablespoons olive oil
salt and pepper, to taste

Mix together and let flavors marinate for a few hours.

Baked Egg Cups Will Blow Your Mind

2011-08-26T13:42:00.000-07:00

Sorry about the sensationalism of my blog title. I'm not using hyperbole, though, when I say I did find one the easiest breakfast, lunch, or dinner recipes for kids ever today. Egg Cups require the following: cooking spray, muffin tin, ham (or I used hashbrowns instead for some of them), eggs, cheese, and your oven. The only dish you have to wash is the muffin tin, especially if you use your hands to eat your Egg Cup...nice. Although similar to my Easy Breakfast Casserole Muffins, these were faster and required fewer ingredients. Thanks to Lynn's Kitchen Adventures for the inspiration!

Baked Egg Cups

Makes: 12 egg cups (4-6 servings)

What you'll need:
- muffin tin
- cooking spray
- deli ham and/or some frozen shredded hashbrowns (I made both kinds)
- 12 eggs
- shredded cheddar cheese (maybe 1 cup?)

Directions:

1) Preheat oven to 375 degrees. I even took a picture for all you visual learners out there.

2) Spray a muffin tin with cooking spray. Line each muffin cup with ham (or add hashbrowns to the bottom, like I did in a few of the tins).

3) Crack and add one egg to each muffin cup. (Note: They tasted fine this way, but next time I might whisk them first so the white and yolk are mixed together. Although, this would mean dirtying up another dish. Boo.)

4) Find a cute little 2-year-old girl to help you and then top each egg with a little bit of shredded cheddar cheese.

5) Bake for 15-17 minutes at 375 degrees.

6) Let cool slightly while you drool.

7) Serve to the happy 4-year-old boy in your life (or the equivalent in your family).

Beans, Beans Good for Your Heart (and Your Budget)

2011-08-24T20:22:00.000-07:00

Although it's hot and humid in these parts, I decided to make ham and bean soup tonight. How could I refuse my 4-year-old who requested beans for dinner? Plus, did you know beans are considered a "superfood" now because of all their health benefits? The Ham and Bean Soup turned out quite hardy and delicious and would be perfect for a cold winter day. In addition to the nutritional benefits of a soup like this, it's unbelievably cheap! This is my estimated cost.

Bag of soup beans: $1.25
Bacon pieces: $.50 (got it cheap from our local Mizzou Meat Market)
Organic vegetable stock: $2.50
3 large organic carrots: $.75
1/2 onion: $.50
2 bay leaves/pepper/salt/Italian seasoning: $.25
Ham bones: free (from freezer; leftover from Christmas ham!)
Parsley: free from garden

Total = $5.75 ($1.44 per serving)

I added a loaf of organic bread and watermelon from the farmer's market to our dinner tonight. The entire meal cost about $10 to feed four people. So, you can see why I don't mind serving bean soup in the summer.

Here's the method/recipe I made up for my pot tonight. Feel free to tweak it to your liking or what you have on hand. That's the beauty of a soup!

Ham and Bean Soup

Serves: 4

1 lb bag of soup beans (a mix of different kinds of beans)
32 oz carton of vegetable stock
2 cups water (I used filtered)
2 bay leaves
2 garlic cloves, smashed
2 ham bones (I used small ones I had in the freezer)
1/2 cup onion, chopped
salt, pepper, and Italian seasoning, to taste
3 large organic carrots, chopped
1/4 cup fresh parsley, chopped for garnish
4-6 pieces of bacon, cooked, torn into pieces for garnish

Follow directions on bean package for rinsing and soaking. (Note: It's easiest to soak them overnight, but there is a 2 hour quick method if you need it.)

Combine first seven ingredients (through ham bones) in a large pot and bring to a simmer. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Taste broth and season with salt, pepper, and Italian seasoning to taste. Add carrots. Simmer another 30 minutes, stirring occasionally. Remove the bay leaves and ham bones (and the garlic, if you can find it...I think mine just melted into the soup). Garnish a bowl of soup with one piece of bacon and some fresh parsley. Serve with crusty bread.

Making Cleaners with Polly (Homemade Disinfectant Recipe)

2011-08-20T14:39:00.000-07:00

If you haven't met Polly, you really should. She's my buddy I made Homemade Disinfectant with this afternoon. Here's Polly's wildly popular blog (at least compared to mine) called Learn and Go. In an attempt to reduce toxins in our homes and save money, we've become official wannabe hippie pioneer women. Well, at least I like to think I am. Polly, have you been converted yet?

Below is my homemade disinfectant recipe, which I found here. I use this on my kitchen counters and bathrooms. I just spray it generously on the counter/toilet/etc and wipe with a damp cloth. The tea tree oil makes it smell just like something that is clean and lends an extra antibacterial property to the concoction. I would err on the side of putting a few more drops than you think needed, since the smell dissipates over time.

Wondering where to get the products mentioned in the recipe? Borax is in the laundry detergent aisle at Walmart, and the castille soap came from my local health food store. You'll find tea tree oil and many other essential oil scents at your local health food store or at www.vitacost.com (which I've found to be the cheapest).

The best part? Each 32 fl oz bottle only costs about $.20! Be sure to rinse and save any of your cleaning agent spray bottles, since I've found that the ones from Walmart do not work. I repeat...do not buy the spray bottles at Walmart.

Without further ado, here's the recipe:

Just simply stir these ingredients together. I've found that one and a half of this recipe fills a 32 oz spray bottle.

Kid-tastic Pizzadillas

2011-08-14T10:32:00.000-07:00

Photo credit

We tried Kid-tastic Pizzadillas from Cooking Light as lunch today. So easy and so delicious! We used mozzarella cheese, ham, fresh herbs from the garden, and some Parm and then cut them into "breadstick" shapes. Use whatever you have on hand, though. The good news is...stay tuned for a homemade pizza sauce recipe (and canning tips) from my own mom!

Kid-tastic Pizzadillas

YIELD: 4 servings (serving size: 1 pizzadilla and 1/4 cup sauce)

HANDS-ON: 5 Minutes

TOTAL: 25 Minutes

COST PER SERVING: $1.27

Ingredients

1 tablespoon canola oil
4 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 ounce turkey pepperoni
1 cup marinara sauce (such as McCutcheon's)

Preparation

1. Preheat oven to 400°.
2. Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.

Spiritual Parenting

2011-08-01T19:36:00.000-07:00

Dear Dads and Moms: If you pick up one parenting book this year, might I suggest Spiritual Parenting? I’ve been reading and rereading it this past year and am consistently encouraged, convicted, and challenged as a parent as a result. This book has also influenced our Crossing Kids staff team in how we think about teaching and ministering to the children God has placed in our ministry. Here’s why...

“What is my end goal in raising each of the children God has entrusted to me, and then how will I parent them with that end in mind?” This is the core question Michelle Anthony, the author of Spiritual Parenting, wants each parent to ask. Her thesis: "The goal of spiritual parenting is that our children would learn to hear and know God's voice, desire to obey it, and obey it in the power of God's Spirit, not their own strength."

Spiritual Parenting goes beyond a “how to” parenting book. Through honest personal stories and clear biblical teaching, Anthony paints a compelling big picture of a parent’s God-given role. She calls parents to depend on God for their children’s spiritual and moral growth while cultivating 10 environments in their home that foster a heart-transforming faith. “If we believe that the Holy Spirit is God’s chosen teacher in our children’s hearts and that He is the one who causes spiritual growth…, then we must be willing to cultivate environments for Him to do this work,” Anthony writes.

These home environments, which are fleshed out in each chapter and frankly have changed the way I think about parenting, include:

1. Storytelling – Exposes children to the Big God Story. This gives them an awe-inspiring perspective into how God has been moving throughout history and is creating even our own unique story for his glory.

2. Identity – Focuses on who we are in Christ, according to Ephesians 1. An understanding of their true identity helps children stand firm against the myriad of false-identities waiting to seduce them in the world.

3. Faith Community – Helps children see the importance of living life with, worshiping with, and learning from others who are following Him.

4. Service – Cultivates a heart that asks, “What needs to be done?” and helps kids to view their lives as living sacrifices that we generously give away.

5. Out of the Comfort Zone – Inspires a generation to seek not comfort but a radical life of faith in Christ.

6. Responsibility – Enables children to take ownership of their lives, gifts, resources, and relationships before God.

7. Course Correction (Discipline) – Fleshes out Hebrews 12:11-13 and a grace-driven vision for biblical discipline of a child.

8. Love and Respect – Recognizes that children need an environment of love and respect in order to be free to both receive and give God’s grace.

9. Knowing – As we, through personally knowing God, create an environment that upholds and displays God’s truth, we give children the assurance of being known by God through a relationship with Him in Christ.

10. Modeling – Biblical content needs to be expressed in practical living in order for it to make a difference spiritually. Knowing is the "who" while Modeling is the "how."

Now creating not one, not two, but 10 environments seems overwhelming, right? As I read each chapter, I felt like I had significant ways to grow in each one of these areas. Fortunately, Anthony does a great job of reminding parents again and again that it’s not about us. It’s about God. Our role is from God, and He wants to equip us and help us grow as spiritual parents as we seek Him.

One of the ways I use this book--that is less overwhelming to me--is to periodically read a chapter during my devotional times with God in the morning. It's been helpful to re-read, journal about, and pray about several portions of the book and how they apply to my family.

The book appropriately ends with a simple prayer that we can make our own today: “I am Yours. Our home is Yours. These children are Yours. Be glorified! Amen.”

Zucchini Succotash

2011-07-22T07:26:00.000-07:00

Ever notice how vegetables like zucchini are either feast or famine? This month the zucchini feast is on. Check out my mom's garden where I inherit much of the fruit of her vines. I did not, however, inherit her green thumb. Isn't she amazing?

Now, back to zucchini. What do you do with it all? I've made Double Chocolate Zucchini Waffles, zucchini pancakes, Vegged-Up Oatmeal Cookies, Spicy Summer Salad (added zucchini to mine), and Zucchini Succotash (below). Here's the method I use to make succotash, but add in whatever garden fresh veggies you like. Summer squash, tomatoes, asparagus, green beans, etc would be great additions.

Zucchini Succotash

Makes: 4 servings, at least

olive oil
1/2 onion, diced
1/2 jalapeno pepper, minced
1/2 tsp red pepper flakes
2 garlic cloves, minced
1/2-1 cup corn kernels
1 medium-sized zucchini, cut into slices
S & P
parsley and basil, finely chopped, to taste

Add a few turns of extra virgin olive oil to a large pan over medium heat. Add onion and jalepeno pepper and saute until soft, about 2-3 minutes. Season onions lightly with salt and pepper. Next add the red pepper flakes and garlic and cook for about 30 seconds, so the garlic doesn't burn. Add in the corn and zucchini and saute until soft, about 4 minutes. Season with salt and pepper to taste as they cook. Remove from heat and garnish with parsley and basil, to taste.

Eat Your Copa, Copabanana

2011-07-19T18:48:00.000-07:00

Everybody now...Eat your Copa (CO!), Copabanana (Copabanana!). It's the hottest cake north of Havana (here). Thanks for the inspiration, Barry, for the dessert I made tonight*.

I had the kids cheering "Mom is great! She feeds us banana cake!" after dinner. You can bet we'll be having this Copabanana Cake with our breakfast tomorrow, too. Because of the whole wheat flour, coconut oil, yogurt, and bananas, this is a baked good I feel good about serving my family for breakfast, dessert, or snack time. And, they all confirmed they feel good about eating it tonight!

Copabanana Cake

Inspired by: Carla Fletcher's original recipe
Makes: 8x8 or 9x12 pan

Ingredients:
2 cups white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp cinnamon
3/4 cup sugar
2 eggs
¼ cup coconut oil, melted (or butter will work)
2 ripe bananas, mashed
½ cup plain yogurt (or sour cream will work)
1 tsp. vanilla
½ cup mini chocolate chips (I used carob chips, since they are low in sugar and dairy-free)

Directions:
Preheat Oven to 350 degrees. Spray 8x8 pan (or 9x12, but note shorter cooking time) with non-stick spray. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl, beat together sugar, eggs, coconut oil, bananas, yogurt and vanilla until smooth. Gradually add flour mixture to banana mixture. Batter will be thick. Fold in chocolate chips. Spoon batter into prepared pan and spread evenly using a spatula. Bake for about 40 minutes (for a 9x12, bake 25-28 minutes), or until a toothpick inserted in center of cake comes out clean. Cool completely.

*Actually Carla Fletcher was the inspiration for this dessert/breakfast. Thanks friend!

DIY Corn Muffin Mix

2011-07-16T20:34:00.000-07:00

Photo credit

I like me a good corn muffin. Don't you? But not all corn muffins are created equal. When you buy a boxed mix at the store, for instance, you're getting trans fats, additives, and ingredients that have been stripped of their nutritional value. When you make this recipe below, you'll be offering your family a delicious and healthy muffin that takes almost no time to prepare. I included my notes for a dairy-free version, as well.

DIY Corn Muffin Mix

From: Every Day with Rachael Ray
Makes: dry mix for 5 dozen muffins

Ingredients:

6 cups flour (I used white whole wheat flour)
1 cup sugar (I used turbinado sugar, since it's minimally processed)
4 cups cornmeal (I used Hodgson Mill whole grain yellow cornmeal)
1/4 cup baking powder
1 tbsp. salt
1 tsp. cinnamon

Directions:

1) Whisk together all ingredients and store in airtight container— makes enough mix for 5 dozen muffins.

2) To make 1 dozen, whisk 1 cup milk (I used rice milk), 2 eggs, 4 tbsp. melted butter (I used melted coconut oil) and 1 tsp. vanilla into 21/4 cups muffin mix just until blended; transfer to greased muffin pan and bake at 400° for 15 minutes.

Muffin dry mix ready for later and corn muffin mix ready to pop in the oven.

Double Chocolate Zucchini Waffles (Dairy-Free)

2011-07-10T21:44:00.000-07:00

What do you do with an overabundance of zucchini and kids who won't touch it with a 10 foot pole? Why, douse it in chocolate of course! I had fun coming up with a recipe that sneaks in veggies, uses up my produce, and is kid-friendly. Nathan and I tasted these tonight while I was making them for my freezer club and decided they could be served with ice cream on top. We'll see what the kids think in the morning. My guess is someone will complain that they saw a small green speck in theirs but will be persuaded to "press on" after one taste of the chocolaty goodness. I'll update this if they were a true failure, but I'm fairly confident this recipe will become part of our usual rotation.

Next morning update: Success with the kids! I even told them about the zucchini in them and no one cared. So two thumbs up for this recipe.

Double Chocolate Zucchini Waffles
Makes: 15 four inch waffles

1 cup whole wheat flour
1/2 cup cake flour (or white flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder, sifted
1/4 cup brown sugar
1/4 cup coconut oil, melted (butter will work)
2 eggs
1 3/4 cup milk (I used almond milk)
1 tsp vanilla
1 cup zucchini, pureed in food processor (pureed pumpkin would work here)
1 cup chocolate chips

Mix dry ingredients (first seven ingredients, through cocoa powder) in large bowl. In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk, and pureed zucchini. Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips. Pour about 1/4 cup mix per waffle and cook according to waffle iron instructions (mine takes about 3 1/2 minutes for each batch).

Serving Up More Than Overcooked Baby Goo

2011-05-22T15:21:00.000-07:00

Have you ever smelled or tasted jarred baby food? Especially the peas or green beans? It's enough to make you throw up a little in your mouth. If you ask me (and I know you didn't, but since you're on my blog I'll tell you anyway), processed baby food is a big fat waste of time and money. Not only that but jarred baby food is a step down in taste quality and nutrition. Food-from-your-own-kitchen beats store-bought-baby-goo in every one of these categories any day of the week.

My thinking about how I feed my infant has evolved with each child. With our first baby, Jack, I didn't know any better. He got every kind of baby food off the store shelf. Hannah, our second, got mostly homemade baby food or some of what we would eat at our meals. Now with the third baby, Ben (7-month-old), I'm trying to incorporate two main things:

1) Give the baby what we're eating. Of course, I don't mean I give him Crispy Baked Drumsticks or Power Ball Cookies, as good as those are. While following Wholesome Baby Food.com's baby stages safety guidelines, I'm just trying to give Ben some of what we're eating at most meals. This takes a little forethought to make sure each meal contains something he can have, but it's worth it. Some of the foods I've made recently that we can all eat: peas (pureed for Ben), apple slices (cooked for Ben), and sweet potato (mashed for Ben).

2) Baby-Led Weaning: I'm incorporating some of the principles of Baby-Led Weaning into the way I'm feeding Ben. Have you heard of this? I just read about it for the first time a few months ago. I find the whole concept to make a lot of sense for a few reasons.

1 - It allows baby to feel, taste, and experiment with real food, not some nasty, overcooked goo in a jar. You know that this has to taste better!

2 - It's a first step in teaching your child a basic life skill--how to listen to and satisfy his own hunger cues. In this approach, the parent provides healthy food options. Then, the child has the freedom to choose what and how much of what to eat. The parent can't overfeed their child this way.

3 - From some other reputable reading I've done, there would be a lot fewer eating issues/disorders if we had all been exposed to a variety of foods in a neutral way (without pressure) and learned from a young age how to do feed ourselves until we felt satisfied (not until someone told us we were done).

4 - This way of feeding is easier on the parents, because the baby does most of the work. That means instead of feeding him before the rest of the family, he can sit with us and eat at the same time. Now granted, I still need to help Ben get things in his mouth sometimes, because they are hard to grasp. And, he does occasionally gag (not choke) on it. In those cases, I try to mash the food a bit.

The jury is still out on Ben, our baby, but guess who the pickiest eater in our family is? That's right...Jack, the one who only had processed baby food. Hannah, on the other hand, will try many new foods and has a much broader palate. I'll keep you posted how Benny-boy does. If he ends up being picky, you can disregard all my highfalutin ideas above I guess!

New and Improved Chicken Noodle Soup

2011-05-18T20:43:00.000-07:00

The kids and I wanted to make a meal and cards for a friend who was feeling under the weather today. By the way, I'm learning (thanks to some amazing friends I have who do this) that serving others alongside my kids is the best way to teach them to think of others. So, I tweaked my previous Chicken Noodle Soup recipe, made some Honey Whole Wheat Bread, and cut up some fruit for her and our family while the kids worked on cards. We l-o-v-e-d this version of the soup. It was creamy, hearty, and comforting. The keys are seasoning each step of the way, making a rue, and using the good kind of egg noodles (not the healthy, whole wheat ones unfortunately).

New and Improved Chicken Noodle Soup

Makes: 8 servings

6 T olive oil, divided
3 cooked chicken breasts, diced (I use Smart Chicken)
3-4 medium organic carrots, chopped
2 medium parsnips, chopped
1 medium onion, chopped
2 celery ribs, chopped (I didn't have this on hand today)
Dash of garlic powder, onion powder, and S and P (to season chicken and vegs)
3 garlic cloves, minced
3 T flour (I used whole wheat)
10 cups (80 oz) organic chicken broth
9 oz uncooked egg noodles (I used an Amish brand, not whole wheat)
1 tsp. dried basil
1 tsp. dried oregano
2 bay leaves
more salt and pepper, to taste

In a large stock pot, heat 3 T olive oil over medium to med-high heat. Season chicken "to taste" with a bit of garlic powder, onion powder, salt and pepper. Cook chopped chicken until no longer pink (maybe 4-5 minutes). Remove and set aside.

Add 3 T oil. Throw onion, carrot, parsnip, and celery in and season lightly with salt and pepper. Cook until just tender, about 4-5 minutes. Add garlic and stir for 1 minute (until fragrant but not burned).

Whisk in 3 T of flour for about 2 minutes (until it forms a golden brown paste). Whisk in chicken broth a little at a time, making sure lumps don't form. Add bay leaves, basil, oregano, S and P (go shy on this since you can add more at the end), and egg noodles. Bring to a boil and turn down heat to a simmer. Cook noodles a little less than the package recommends, so you don't overcook them.

Add chicken in when there is about 5-10 minutes of cooking time to go (don't boil them, because it could make them tough). Remove bay leaves and adjust seasoning as needed.

Note: If you plan to freeze this recipe, be sure to undercook your noodles by a few minutes.

Zero Points, Baby: How and Why to Eat More Fruits and Vegetables

2011-05-18T07:15:00.000-07:00

Photo Credit

I don't know that there is a way to say this without being trite or boring. None-the-less, the truth sometimes isn't all "lights and sounds", huh? Here it goes. Fruit and vegetables aren't just kind of good for you, they are vital for good health. Tah-duh! Now that you've discovered this huge revelation at healthyrefuge.com, hang with me a minute and think about this a little more. I promise it's important for you and your family.

Why Choose to Eat Plenty of Fruits and Vegetables?

By choosing a diet rich in plants, you are investing not only in how you feel today but also in your future. What happens if you give your car a fuel that other than what is recommended in the owner's manual? It doesn't run as well and will poop out much sooner, right? The same is true with the way God has designed our body. (Which by the way, is an incredible gift of which He expects us to take good care of. Ah, a different post for another day.) If you're not giving it the proper fuel, it just won't function well or for as long as it could. That being said, here are just a few of the health benefits of eating lots of plants. We're talking heart protection, cancer prevention, weight loss, healthy eyes/hair/teeth/skin, and so much more.

Bottom line from everything I've read: Despite the varying opinions about what constitutes a "healthy diet", reputable researchers will not dispute the value of eating a mostly plant-based diet. Even Weight Watchers counts most fruits and vegetables as zero points, meaning you can eat to your heart's content all day long!

How Much Should I Eat?

The USDA recommends five total servings of fruits and vegetables a day, but many experts suggest from five to nine total servings. If you're wondering what constitutes a serving, check here. It's important to not only get enough servings each day but to also get a variety of colors/types in your diet.

Ok, So How Can I Realistically Do This!?

Now, on to the hard part...actually doing it. This is where I've found that baby steps have been helpful. Ask yourself what are one or two baby steps you can take to incorporate more fruits and vegetables into your diet. Here are a few ways that we've taken baby steps:

1) One of the ways I try to make sure we get enough vegetables in our diet is to have easy to grab raw veggies and hummus in the fridge all the time. We love to dip broccoli, baby carrots (organic), sugar snap peas, and cauliflower in Tribe All Natural Hummus. I am going to try yet another homemade hummus this week, but I have yet to make one we love.

2) Another thing I'll often do is wash and tear up a ton of organic lettuce at the beginning of the week and put it in the fridge. Then, I can easily create a salad with a little cheese, sunflower seeds, and craisins (or whatever vegetable toppings we're in the mood for).

3) We try to get a jump start on fruits and veggies in the morning by making smoothies. This is an easy way to sneak in not only fruit, but also vegetables like spinach, pureed pumpkin, or sweet potato. My 2-year-old and husband request a Green Smoothie many mornings a week. I promise you can't taste the "green" if you put enough juice and/or fruit in it.

These few strategies have made it much harder to find excuses not to include fruits and veggies into snack time and meals. What strategies have you found helpful?

Crispy Baked Drumsticks

2011-05-17T01:00:00.000-07:00

Drum roll for the drumsticks, please. These guys rock! First off, they are cheapola (about $6 for 10 Smart Chicken drumsticks at my store). Add in that this recipe is particularly tasty, kid-friendly (not too spicy), easy to make, and healthy...and I think I've found a new recipe for the rotation. They had the texture and taste of fried chicken without all the fat and mess of frying. What a great fake out! Don't forget to double the recipe and freeze some for later. I try to do that with most freezable meals as a way to maximize my time. Note: Included at the bottom of this post is a simple recipe for a Honey-Mustard Sauce for dipping that I didn't make, in case you want to try it. P.S. Don't judge me that we served dinner on paper plates tonight. Let's chalk it up to "attempting a down home cooking feel" instead of being lazy, k?

Crispy Baked Drumsticks

Inspired by: recipe from eatingwell.com
Makes: 4 servings (2 drumsticks per person)

1/2 c flour (preferably whole wheat)
salt and pepper
2 large eggs
splash of milk or water
1 1/3 cup dry breadcrumbs
1 tsp paprika
1 tsp onion powder
1 tsp salt
1 tsp garlic
1/4-1/2 tsp black pepper
3 T canola oil
8 chicken drumsticks (about 2 lbs), skin removed, trimmed

Preheat oven to 475 degrees F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.

Put flour on a plate and lightly season with salt and pepper. Beat the egg, milk, and a dash of salt and pepper together in another shallow dish. Mix breadcrumbs, paprika, onion powder, salt, garlic, and pepper in the last shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.

Pat the skinless, trimmed drumsticks dry. Dredge in the flour and then in the egg mixture. Then press into the breading mixture until evenly coated on both sides. I used my fingers to distribute the breading evenly. Discard any remaining dredging mixture. Place the chicken on the prepared rack.

Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165 degrees F, 25-30 minutes.

Optional: Honey-Mustard Sauce

1/4 cup nonfat plain yogurt, preferably Greek-style
2 T Dijon mustard
2 T honey
freshly ground pepper to taste

Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks.

This post is linked to: Learn and Go

A Sick Baby and My New Dairy-Free Diet

2011-05-16T14:23:00.000-07:00

If you follow my blog, you probably notice that I tend to go through seasons of busyness where I can't post much. The past month and a half have been just that. We had a scare with our baby, Ben, in mid-April. At 6 months old, he started having blood and diarrhea in his diapers for weeks. He finally had to get an endoscopy and colonoscopy (poor baby!) due to our family history. Jack, our 4-year-old, was diagnosed with Crohn's Disease at 20 months old and actually had bloody diapers at 6 months old like Ben.

Sitting in the waiting room during Ben's procedure, Nathan and I were prepared, albeit dreading, to hear that he had Crohn's Disease like Jack. Instead, our doctor delivered the good news that everything in his digestive tract looked healthy! A small fissure (tear) was the cause of the blood and perhaps a milk protein allergy/sensitivity was the cause of the diarrhea. Apparently kids with milk protein allergies are more prone to getting fissures.

Ben has only been breastfed, until I finally began solids this past week. So, I've had to stop eating all dairy foods (i.e. milk, yogurt, cheese, ice cream, butter) in order to remove the cow's milk protein from my and his systems. About three weeks into my new diet and his diarrhea and most of the blood subsided. He is doing so much better. Although I certainly miss cream in my coffee and ice cream, I feel healthier than I have in quite some time. Our family has mostly switched to using organic rice milk or almond milk on cereal and in baking. The taste hasn't been an issue when used in these ways, and the rice milk is cheaper than our usual organic milk anyway.

Needless to say, the entire episode was a trying time for us. We're so thankful for our church and families who prayed for, encouraged, and helped us out this past month. God is good!

Stay tuned for dairy-free recipes coming your way soon.

Tis the Season for Asparagus

2011-04-02T05:20:00.000-07:00

I first posted this recipe quite a while ago. But, since it's asparagus season, I thought it was high time to bring it into the spotlight again. One of the ways to have cheap, healthy meals is to base them around produce that is in season. Here is a simple and delicious pasta dinner that stretches a long way. We eat this hot or even cold the next day. I've made this meal countless times for friends and family (red-meat-eating men included), and it's a huge win every time. By the way, if you don't have all these ingredients on hand, here's another simple way to prepare asparagus: Roasted Asparagus. Happy Spring!

Chicken Penne Pasta with Asparagus and Peppers

Serves: 4-6
From: Adapted from Foodnetwork.com

Ingredients:

•    12 oz pkg whole wheat penne pasta
•    ½ lb asparagus, chopped
•    ½ lb green beans, chopped (you can sub asparagus here)
•    1 cup chicken broth
•    ½ cup onions, diced
•    ½ cup fresh red bell peppers, chopped
•    ½ cup fresh yellow bell peppers, chopped
•    ½ teaspoon salt
•    ¼ teaspoon ground pepper
•    1 tsp dried Italian seasoning
•    1 tsp crushed garlic
•    2 Tbsp fresh parsley, minced
•    2 Tbsp balsamic vinegar
•    4 T olive oil
•    2 cups chicken breasts, diced
•    Garnish: freshly grated Parmesan cheese

Directions:

1) In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; add a little olive oil (to keep from sticking) and keep warm.

2) While pasta is cooking, season chicken with salt and pepper to taste. Then, in a large skillet, saute over medium to medium-high heat until no longer pink. Set aside.

3) In the same skillet, add asparagus, green beans, chicken broth, onions, peppers, Italian seasoning, and garlic. Bring to a boil; reduce heat. Simmer for about 8 minutes or until liquid is reduced to ¼ cup. Note: You want the vegetables to still have a crisp-tender texture.

4) Stir in parsley, vinegar, and olive oil. Add extra olive oil, if you want at this point.

5) Toss with hot cooked pasta and chicken.

6) Top with lots of freshly grated Parmesan cheese!

Linked to:
Learn and Go
http://paisleypassions.blogspot.com/2011/03/fun-w-food-friday.html
http://www.ekatskitchen.com/2011/03/friday-potluck-25.html

Menu Plan for March 20-27

2011-03-20T13:21:00.000-07:00

Sunday
Breakfast: breakfast burritos, fruit
Lunch: ham and cheese sandwiches, veggies and hummus, clementines
Dinner: Creamy Tomato Pasta with Shrimp (had so many leftovers that we didn't get to it last week), whole wheat bread, Roasted Asparagus

Meatless Monday
Breakfast: pumpkin oatmeal, hard boiled eggs, fruit
Lunch: peanut butter on crackers, cheese stick, veggies and hummus, dried fruit
Dinner: Black Bean Burritos, salad, chips and salsa

Tuesday
Breakfast: Savory Breakfast Muffins, milk, fruit
Lunch: leftovers
Dinner: Angel Hair Pasta with Roasted Red Peppers with Chicken, bread, Roasted Asparagus

Wednesday
Breakfast: breakfast sandwich, juice
Lunch: soup and salad out
Dinner: leftovers

Thursday
Breakfast: breakfast burritos, fruit
Lunch: ham and cheese sandwiches, peas, fruit
Dinner: mini pizzas, steamed broccoli, applesauce

Friday
Breakfast: oatmeal, juice
Lunch: crackers with almond butter, veggies and dip, dried fruit
Dinner: Pork Tenderloin with Seasoned Rub, twice-baked potatoes, salad

Saturday
Breakfast: pancakes, eggs, fruit
Lunch: tuna salad and crackers, veggies and hummus, fruit
Dinner: Turkey-Hummus Sliders, oven fries, salad

Snacks for the week
Homemade Protein Bars
popcorn
pistachios
dried fruit
spelt pretzels

Cheap, Four Ingredient Creamy Mac and Cheese!

2011-03-19T12:22:00.000-07:00

I was skeptical. I'm always skeptical about something with only a few ingredients. Plus, this recipe sounds a bit strange. But, let me assure you this Mac and Cheese makes the cut! Get this...for about $3.00 (even cheaper if you don't use organic milk), this entree fed the whole family (2 adults and 2 kids) a fairly healthy, fast, easy lunch. You probably even have everything you need in your pantry or fridge. Comfort in a bowl, friends. I highly recommend trying this one.

Creamy Mac and Cheese

From: http://heavenlyhomemakers.com/high-five-recipe-creamy-mac-and-cheese
Serves: 4

2 1/2 cup whole wheat elbow pasta (or any other kind you like)
3 cups whole milk
1/2 tsp sea salt
1 cup shredded cheese (I used a mexican blend b/c that was what I had)

Combine milk, salt, pasta in a medium-sized pot. Turn heat to medium-high and STIR ALMOST CONSTANTLY (so the milk doesn't scorch) for about 10 minutes (maybe more depending on your type of pasta). Check pasta around 8 minutes to see if it's done. You want to remove it from the heat while it's a little al dente or before it's too soft. Note: the sauce will thicken as it cooks because of the starch in the pasta. Remove from heat and stir in the cheese. Serve immediately.

Simple Learning Activity: Sorting in an Egg Carton

2011-03-17T09:30:00.000-07:00

I'm a teacher by training, a former children's ministry director, and a current mom of three. Like many of you, I understand the importance of and enjoy the teaching of my 2 and 4-year-olds. Am I alone in saying, though, that I disdain complicated activities that require a lot of preparation and/or supplies? I wish that wasn't the case, but alas that is not my strong suit. Today's simple learning time (which we call "counter activity") was my kind of gig--simple, included supplies I already had, and fun for the chitlins. Here's what we did to learn the concept of sorting...

For Ages: Probably most appropriate for ages 2-5, if I had to guess, but you could certainly adapt this idea for a 1-year-old. For the love, though, don't give a 1-year-old paper clips and coins!

Learning Objectives:
- learn how to observe differences and similarities between objects
- develop fine motor skills, as they have to pick up and maneuver small objects (which, by way of covering myself from a lawsuit, can be dangerous with small kids, so keep a close eye on them!)
- learn the uses of objects
- An unexpected outcome from our sorting activity was that Jack said he wanted to try eating black beans tomorrow (a food he usually turns his nose up at). So, we're going to soak some overnight and cook them tomorrow, so he can try them. I've noticed when he has an opportunity to touch, play with, or cook with new foods he often take the initiative to try them.

Supplies Needed:
- egg carton
- 12 different kinds of small objects to sort

Sorting Objects I Used:
- dried beans
- popcorn kernels
- paper pieces
- crayons
- paper clips
- rubber bands
- pumpkin seeds
- raisins
- dried pasta (2 different kinds)
- foam letters
- coins

1) Place all the sorting items randomly on a plate or in a bowl.

2) Have kids sort the different objects into the different egg holes in the carton.

3) Make observations about the differences and/or similarities between the objects. For instance, I asked the kids, "Do you think a pumpkin seed or a popcorn kernel is bigger?" We laid them on the counter side by side and made the observation.

4) The list of questions to ask while they are sorting can go on and on:
- Which objects are ones people can eat?
- Which object is the smallest?
- Can you sort the objects from smallest to biggest?
- What is your favorite object? Why?
- What are some things you can use rubber bands for? What about paper clips?

Hope you have fun trying this one at home if you haven't before!

Menu Plan for March 13-20

2011-03-13T07:30:00.000-07:00

Here's what is going down the pie holes this week...

Sunday

Breakfast: Savory Breakfast Muffins, fruit
Lunch: leftover French Dip sandwiches, raw veggies, chips and hummus
Dinner: Pizza Stromboli, salad, fruit

Meatless Monday

Breakfast: oatmeal, banana
Lunch: leftovers
Dinner: grilled cheese sandwiches, chips & salsa or hummus, salad, apple slices

Tuesday

Breakfast: cereal, milk, fruit
Lunch: peanut butter on crackers, cheese stick, veggies and hummus, dried fruit
Dinner: Beefy Baked Ravioli, Honey Whole Wheat Bread, steamed broccoli and cauliflower

Wednesday

Breakfast: breakfast sandwich, juice
Lunch: tuna melt, veggies and hummus, apple sauce
Dinner: leftovers

Thursday

Breakfast: Savory Breakfast Muffins, Tropical Pumpkin Smoothie
Lunch: almond butter and honey sandwich, sweet potato

Dinner: Southwest Chicken and Bacon Wraps, veggies/chips and dip, fruit salad

Friday

Breakfast: Mini Breakfast Pizzas
Lunch: leftovers
Dinner: Pork Tenderloin with Seasoned Rub, Twice-Stuffed Baked Potatoes, salad

Saturday

Breakfast: Whole Wheat Sourdough Pancakes with blueberries, Bright Red Juice
Lunch: leftovers
Dinner: Creamy Tomato Penne with Shrimp (recipe to come), salad

Snacks for the week
Peanut Butter and Jelly Muffins
popcorn
nuts and dried fruit
cheese sticks

Pic of the week: Hannah the Finger Paint Monster!

Bread Machine Recipe: Honey Whole Wheat Bread

2011-03-11T18:20:00.000-08:00

Tonight may have been the best bread machine loaf we've had. I've tweaked this recipe half a dozen times now, and this was the best so far. We had it warm and with a little butter. The slight sweetness from the honey and faint nuttiness from the whole wheat make for a delicious combo.

Honey Whole Wheat Bread for Bread Machine

Makes: 1 lb loaf

1 cup warm water (110 degrees)
1/4 c melted butter
2 T honey
1 tsp sea salt
1 1/2 cups bread flour
1 1/2 cups white whole wheat flour
4 tsp vital wheat gluten
1 1/2 tsp bread machine yeast

Add ingredients to machine according to manufacturer's recommendations. For mine, I put all the liquid ingredients and the salt on bottom. Then, I add the flours and vital wheat gluten. Last, I make a well in the flour and add the yeast (making sure it does not touch the liquid). My loaf took about 3 hours and 10 minutes on the rapid setting.

Homemade Protein Bars

2011-03-09T20:25:00.000-08:00

Photo credit

I'm always scouting out more snacks for my kids that I can feel good about. Plus, I love recipes where I can use up all those random leftovers bags of dried fruit, nuts, chocolate chips, etc. Two no-bake snacks that have done that for me so far are Power Ball Cookies and Homemade Clif Kid ZBars. They are two of the most popular recipes on my site, if you haven't tried them. Here's yet another in the same vein: Homemade Protein Bars. These bars taste like a Reese's Peanutbutter Cup to me--minus the bad stuff!

Homemade Protein Bars

From: passionatehomemaking.com (with a few of my changes)
Makes: 8x8 pan or 12-15 bars

2 cups almonds
1/4 cup ground flax seeds

1/2 cup dried prunes or raisins

½ cup unsweetened shredded coconut

½ cup unsalted peanut butter or almond butter

½ teaspoon sea salt
½ cup coconut oil, melted (or I would guess butter would be a good replacement)
1 Tbsp maple syrup or honey

2-3 teaspoons vanilla extract
1/2 cup dark chocolate chips, melted

Place almonds, flax seeds, dried fruit, shredded coconut, almond/peanut butter and salt in a food processor. Pulse briefly for about 10 seconds.

In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove, stir sweeteners and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.

Press mixture into an 8 x 8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.

In a small saucepan or microwave, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.

Remove from refrigerator, cut into bars and serve. Makes about 12-15 bars. Store in refrigerator or freeze for later enjoyment!

Meatless Monday: Spinach Lasagna Roll-Ups

2011-03-07T20:43:00.000-08:00

Listen, peeps. Some of you may think my kids eat anything. Boy, are you wrong. I try to offer my kids a variety of interesting, fun, and healthy foods. But, my 4-year-old is still one of the pickiest human beings alive. One of my great joys in life is getting him to try new things. You can imagine my elation tonight when Jack took one bite of his Spinach Lasagna Roll-Up and said: "Mommy, you said I was going to like these and you are right!"

So, Hannah (2), Jack (4), and I (32...hey why not announce it?) inhaled our meatless lasagna, while Nathan (38...yep, he robbed the cradle) gently reminded me of his general disdain of all cooked spinach. All in all, I say this recipe is a keeper. Next time, I'll leave the spinach out of a few of them for the poor hubby, though.

Spinach Lasagna Roll-Ups

Makes: 8 servings (2 roll-ups per serving)
From: inspired from a baby meal brought by Kelly Gilion--thanks!

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.

In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, and 1 cup Parmesan cheese.

Spread a thin layer of sauce on bottom of 9x12 pan (or two 8x8).

Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (I used one cookie dough scoop of sauce).

Roll the noodle up, and place seam side down in pan. Repeat for other noodles.

Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.

Bake in a preheated 350 F degree oven for 30 min, or until hot and bubbly. Cover it if it starts to get too brown.

Note to self: Take picture before serving the family. It once looked so pretty!

Note: This freezes beautifully! If you cook from frozen, cover with foil and be sure to add another 45 minutes or more to the cooking time (so probably 1 hr 15 min or more). Take foil off for last 15 minutes.

Menu Plan for March 6-12

2011-03-05T21:02:00.000-08:00

Menu for this coming week...

Sunday

Breakfast: Oven Omelet, Brownie Baked Oatmeal, grapefruit
Lunch: tuna salad sandwiches, veggies, chips and hummus
Dinner: (kids only) pizza, steamed broccoli

Meatless Monday

Breakfast: Pumpkin and Apple Pancakes, fruit and yogurt parfait
Lunch: leftover pizza, peas, mango
Dinner: Spinach Lasagna Roll Ups, homemade wheat bread, cauliflower cheese bake

Tuesday

Breakfast: leftover pancakes, grapefruit
Lunch: peanut butter on crackers, cheese squares, veggies and hummus, apple slices
Dinner: Beef and Snow Peas, brown rice, salad, orange slices

Wednesday

Breakfast: scrambled eggs, toast, juice
Lunch: work lunch
Dinner: grilled shrimp, Roasted Asparagus, garlic wheat bread sticks, apple slices

Thursday

Breakfast: Savory Breakfast Muffins, Tropical Pumpkin Smoothie
Lunch: grilled cheese and hummus on wheat, carrots, orange slices
Dinner: Chicken and Apple Bites, oven fries, steamed broccoli and cauliflower

Friday

Breakfast: leftover Savory Breakfast Muffins
Lunch: leftovers
Dinner: Spaghetti with Turkey and Veggie Meatballs, salad, apple slices

Saturday

Breakfast: waffles or pancakes, fruit and yogurt parfaits
Lunch: leftovers
Dinner: French Dip sandwiches, Roasted Lemon-Garlic Veggies, apple slices

Snacks for the week
Trail mix (my kids' favorite mix: whole wheat pretzels, dried papaya, mixed nuts, chocolate chips)
popcorn
Powerball Cookies
peanut butter on mini whole grain crackers

Pizza Pockets

2011-03-05T19:45:00.000-08:00

Pizza Pockets, Pizza Stromboli, A Better Mac and Cheese, and more recipes like these are frequenting my blog. Can you tell what my kids like? Yep, pizza and pasta. What red-blooded American kid (or adult) doesn't like some form of them?

Pizza Pockets turned out to be a fun recipe for several reasons. First of all, it was the simplest homemade dough I've ever made. Thankfully, it didn't require use of what my friend, Carla, calls "the fickle beast"...namely yeast and all the pesky rising, punching down, rising, etc. Secondly, my kids and I had a great, albeit messy, time making these. Perhaps most importantly, they were quite tasty and make a nutritious "fast food" lunch or dinner when cooked from frozen.

If you're wondering about the pizza dough, it's final baked texture is similar to that of a store-bought pie crust--flaky and thin-crust-like. Give it a try with any toppings you enjoy inside it and a little pizza dipping sauce on the side, and I'd say you have a winner dinner.

Pizza Pockets

Makes: about 20 pizza pockets, depending on how big you make them
From: Original recipe from www.heavenlyhomemakers.com

Crust:
3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible. (We rolled out our dough and used a cup to cut out circles. Then, I rolled the circles out even more.)

Pizza Sauce:
1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil

Stir together and simmer for a few minutes. (I just used 1 1/2 cups store-bought pizza sauce. I like Muir Glen's Organic Pizza Sauce.)

Pizza Pocket Fillings:
Grated mozzarella or white cheddar cheese, chopped ham, spinach, peppers, mushrooms, olives, etc

To form a Pizza Pocket:
Roll a small ball of dough into a circle. Place 1-2 tablespoons of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together. Poke a few holes in the top of each one with a fork to allow for steam to release during baking.

To Freeze for Later:
Lay Pizza Pockets on a cookie sheet lined with parchment paper (I had to use foil this time). Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Bake your Pizza Pockets:
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

Serve with some marinara or pizza sauce for dipping.

A Quick Morning Prayer

2011-03-03T05:53:00.000-08:00

This isn't an extremely profound thought, but it's a good reminder for me that I thought I'd share. (You see, I have this habit of forgetting good things if I don't write about them, share them with others, and then re-read them again. A blog is handy in that way.)

I've found that a good start to creating a healthy refuge each day is spending even a brief amount of time praying. Not just praying to "something out there." But, praying to the eternal, life-giving, all-powerful One True God of the Universe. Conversing with Him, even for a few minutes at the start of my day, changes my perspective. I go from "today is all about me" to "today is all about Him and others." Ironically, when this shift occurs, the day not only goes better for my others--my husband, kids, friends, co-workers, etc--but also for me. There is much more that can be said about that, but it's "funny" how that principle works.

This morning's quick prayer is hands down one of my favorites. It's from a Puritan Prayer called "Morning Dedication":

"Almighty God, as I cross the threshold of this day I commit myself, soul, body, affairs, friends, to Thy care. Watch over, keep, guide, direct, sanctify, bless me. Incline my heart to thy ways....May I speak each word as if my last word, and walk each step as my final one. If my life should end today, let this be my best day."

The rest of this prayer and many others that I'd describe as "heart-melting" are at this link:
http://www.oldlandmarks.com

P.S. This post was providential, I suppose, since not 30 minutes after writing it a fourth person in the past three weeks in my family woke up puking. This time it is the 2-year-old. I commit yet another puke-filled/cleaning-up day to you, God!

Sick Day Fun: Play Dough, Mr. Potato Head, and Me

2011-03-02T14:44:00.000-08:00

Having three small sick kids at home in the winter can be a bit of a challenge at times.

Ok, if I'm honest...sick or not and winter or not, staying home with small kids is a challenge. I can often get discouraged at how much "teaching, rebuking, correcting and training in righteousness" goes on most of the day (and an emphasis on the rebuking part). I can often get discouraged when it's 4 p.m. and I'm still in my sweats and haven't showered or left the house. I can often get discouraged at how little I can "accomplish" while wiping noses and butts and cleaning up "toy explosions" 206 times a day.

However, there are these moments every once in a while that God gives. Do you know the ones I speak of? They remind me of a dark, cold day when the sun begins to peak through a cloud. Or when you see the first buds on a tree after the winter thaw. It's that glimpse of "there is some good going on here."

Amidst Week 3 of constant sickness in our house and all the usual "antics", we had one of those God-given moments today. It involved play dough, Mr. Potato Head, and me sitting at the counter with my kids. I sat, played, and laughed with my little ones for over an hour. Jack (my 4-year-old) even said at lunch, "Today has been a good day so far." Amen, brother!

So, if you're looking for some Sick Day fun, here's what we did:

Step 1: Make some play dough or pull out the stuff you own. Here's how I made some super easy and awesomely moist dough. It's actually better than the store-bought variety, I think.

1 c. flour
1/3 c. salt
1 Tbsp. oil
1 Tbsp. cream of tartar
1 c. water
food coloring

Mix all together and place over low heat. Stir often until it is the consistency of mashed potatoes. Turn out onto waxed paper and cool. Store in an airtight container in the refrigerator. (ht: Gretchen S)

Jack chose to make blue play dough.

Step 2: Get out your Mr. Potato Head pieces or some Pumpkin Push Pins. My friend Carrie even suggested pipe cleaners and feathers.

Step 3: Start making some super cool aliens. All that means is plop down a blob of play dough and push Mr. Potato Head pieces in. We actually made a whole family of aliens.

Yep, it's 10:30 a.m. and we're all still in our PJs today.

Names that Hannah gave her aliens (from L to R):

Mommy, Baby Boy, Brother, and Sister.

Step 4: Make some hair for your aliens. We used the play dough spaghetti maker. Then, give the kids safety scissors and play "Alien Salon". This was a HUGE hit. In fact, Jack went so far as to "shave the fur" off his alien.

Bottom line: Putting down my "to do" list and not answering the phone this morning was the best decision I've made in a while. I know I can't do this every day, but I'm thankful I didn't miss this simple, "there is some good going on here" moment.

One Caveat: Upon reflection, this post leaves out a few facts: a) I am truly grateful to be able to stay at home with my kids, b) I believe this to be an incredibly important job (even the wiping of butts and noses all day), and c) I enjoy it. I didn't want to leave those things unsaid.

Menu Plan for Feb. 26 - March 4

2011-02-25T21:40:00.000-08:00

Sorry it's been so long since I posted our menu plan. I do this as much for me as anyone else. It helps me with my grocery shopping (which I do on Saturday mornings usually) and to have a game plan for each day. I hope it gives you a few ideas, too. This week, we're pretty busy several of the nights, so I'm not cooking as much as usual.

P.S. Remember, I do not actually prepare most of my dinner entrees each night from scratch. The ones with the (*) are those that I cooked and froze in advance or received from my Freezer Club exchange. This saves a TON of time each day, which means more time to play with my kids!

Saturday

Breakfast: Pumpkin and Blueberry Whole Grain Waffles, Bright Red Juice
Lunch: Leftovers, salad
Dinner: Spinach Lasagna Roll-Ups*, Wheat Bread with Flaxseed, Roasted Asparagus, mango

Sunday

Breakfast: Peanut Butter and Banana Baked Oatmeal
Lunch: Deli sandwiches, veggies and hummus, chips and salsa, kiwi fruit
Dinner: Pizza Stromboli, salad

Monday

Breakfast: Oven Omelet , leftover baked oatmeal, fruit
Lunch: Leftovers or deli sandwiches, veggies and hummus, apple slices
Dinner: Broccoli and Cheddar Soup*, Homemade Honey Whole Wheat Bread, salad, mango

Tuesday

Breakfast: Leftovers, yogurt parfait
Lunch: peanut butter and crackers, cheese slices, carrots and hummus, banana
Dinner: Chalupas* (topped with lettuce, tomatoes, salsa), guacamole and chips, mango

Wednesday

Breakfast: Breakfast burritos*, juice
Lunch: Turkey/hummus/cheese sandwiches, apple sauce
Dinner: Leftover chalupas with brown rice, salad

Thursday

Breakfast: Sweet Potato French Toast, milk
Lunch: Tuna melt, peas, fruit
Dinner: Trader Joe's cheese tortillini with marinara, steamed broccoli, apple sauce

Friday

Breakfast: Leftovers
Lunch: Peanut butter and honey roll-up, carrot sticks, fruit
Dinner: True/False Film Festival - date night!