Mini Chocolate Banana Zucchini Muffins

September 3, 2013 Arielle

Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com

Let's talk about life.

How come life can be so incredibly fast at one moment, and insanely slow the next?

For example...A workout on a tired day seems like an ETERNITY. Running errands with two babies seems like a lifetime. And trying to make my husbands 11 hour work days go quickly is practically impossible...

Then I realize that in just ONE day my sweet Boo will be attending Preschool three times a week for THREE hours. What? 3 days...3 hours...But she's only a baby! If there's anything that I wish could slow down it would be the rate my babies are growing up!

Sometimes I feel like the most amazing moments in life go by so quickly, and if we aren't careful, we miss them. Which is why I've decided to put boo back in diapers and start feeding her bottles. It's the only way to keep her young...

Or I could just make her chocolate muffins for her little pink lunch pail that fits neatly in her tiny pink backpack...And as I send her off to school I will make sure to hold on to that moment forever. Because before I know it I won't be packing a tiny pink lunch pail anymore...Instead she will be asking for 20 bucks to go get Starbucks with her girl friends.

On second thought...Diapers and bottles sound a lot better to me.

Mini Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com

Recipe adapted from :HowSweetItIs

Printable Version:Chocolate Banana Zucchini Muffins

Now If you'll excuse me, I'm going to go wrap my three year old in a blanket and rock her to sleep like she's 3 months old. :)

Rich Chocolate Banana Bread w/ Diced Strawberries...(A.K.A. Feelings Bread)

July 8, 2013 Arielle

Rich Chocolate Banana Bread w/ Diced Strawberries from Ari @ The Diva Dish

There was this one time in college where I ate my feelings...

It was Valentines Day 2007. I was living in the middle of no where Idaho and it was negative 20 outside, I lived in the dorms, and I was single. Boo.

I'm sure that being single had nothing to do with the fact that the freezing weather had me eating on a every 20 minute basis in order to add some fat to my body to keep me warm...Or maybe it was because my roommates and I spent our weekends playing dress up and taking 'we think we are so sexy' pictures.

More like 'never ever take pictures like that again in your life' pictures.

So on that cold day in February, I had this bright Idea to make a chocolate cake. I'm pretty sure I made it straight from a box along with chocolate store bought frosting. What I remember the most though was buying a cake decorating gel tube that you could write on the cake with. After the cake was cooked and frosted, I took that pink died gel goop and wrote across the whole cake, "FEELINGS."

It was a clever way of saying, "Tonight Ladies, we will eat out FEELINGS!"

Skip to almost 6 plus years later, and I still refer to rich chocolate comfort food as Feelings Food. Because sometimes, when the day is hard and trash TV and a run on the treadmill aren't doing it for you...

Sometimes 'eating your Feelings' is the only solution.

Printable Version Here: Rich Chocolate Banana Bread w: Diced Strawberries

Side note:

This Rich Chocolate Feelings Bread goes great with a Nicolas Sparks movie...

60 Second Chocolate Fudge Cake-Single Serving

June 8, 2013 Arielle

Some days things don't go your way and chocolate is the only solution.

Just when you think you are on a roll, strolling along and happy because of your accomplishments...BAM! Life hits you...Or in Sweet Pea's case...Every.Dang.Piece.Of.Furniture.

No matter how much you try, or push, certain things just won't budge and make your life a little bit easier.

In this case, one should probably just resort to chocolate.

Sure you could grab a handful of chocolate chips and then come back 7 times just to make all those problems go away.

And of coarse you could always resort to that jar in the back of your pantry that holds a large chocolate bunny from Easter. I'm almost positive that would make you happy...

But why not whip up something that's quick, easy, and gives you enough sweetness to almost feel like you gave up...But you really didn't.

That way no chocolate bunnies or 12 ounces of chocolate chips will need to be consumed, because honestly, that would cause a lot more problems...

60 Second Chocolate Fudge Cake-Single Serving, Healthy. From The Diva Dish

Printable Recipe Here: 60 Second Chocolate Fudge Cake

Topping with a dollop of chilled coconut cream is definitely an option but in all reality, it's totally a necessity!

And soon enough those mountains (or furniture) that get in our way sometimes don't seem like such a big problem any more...

Homemade Oat Sandwich Bread

February 19, 2013 Arielle

It's funny how ONE thing can alter so much more...

Like one little tooth means hours and hours lost of sleep. Yes that's lots of hours times 2!

Or one little tiny teeny piece of a toy cupcake that becomes lost forever...Holy heck was someone shot?! Why is that child screaming non stop?? So loud...

How about when you want to take a cute Valentines picture of your kiddos, and another stinkin' toy causes more drama than yo mama can handle.

Or an abundance of one simple thing after another making you second guess a decision to move to another state for 'better opportunitues' away from family and everything you were comfortable with...

All it takes is one thing.

But did I mention that all it takes is one thing to bring you back and reminds you of everything your blessed with and all with be ok.

Like when your sitting on your couch at 7:30 at night, tired and worn out from life, and someone rings your doorbell. Only to find that it's your parents who just drove 3 hours to surprise you and say "Hello!"

And that one gesture created relief, smiles, laughter, a full nights rest, and a fridge full of groceries..

Not to mention an overwhelming feeling and sense of Love, knowing that someone above is taking care of you!

And after one good thing, comes another good thing, and then another...

Soon you find yourself making homemade bread, making the house smell delicious and inviting, and forgetting about toys and enjoying a slice of fresh from the oven bread...

Homemade Oat Bread

*This bread is not whole grain or whole wheat, which is not something that I would necessarily go for. BUT, this was my first experience making homemade bread so I wanted to follow the recipe exactly as is. Usually afterwards I tweak the recipe because I know it works well. BUT ALSO, I would go out and say this bread is a whole foods bread. It's made from scratch, I used organic dairy, and everything I used was unprocessed and natural. Stay tuned for a whole wheat version!*

Recipe from King Arthur Flour

Ingredients:

3 c. unbleached bread flour-I used king arthur brand

1 c. old fashioned oats

2 Tb. butter, diced

1 1/2 tsp. salt

2 TB. honey

2 tsp. instant yeast or 1 packet active dry yeast

1 1/4 c. lukewarm milk

Directions:

1. Place all ingredients in a bowl and mix together until the mixture comes together. (I used a dough hook on my kitchen aid!) Afterwards, place dough on lightly floured surface and knead for 10 minutes. If using a kitchen aid, let it knead for 5 minutes.

2. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let sit for 1 hour. The dough won't double in size, but it will increase a little.

3. Afterwards, take the dough out and form into a log. Place in a greased bread pan and cover with a lightly greased piece of plastic wrap. Let rise for about 60-90 minutes, or until the bread is close to 1 inch over the rim. At this point I let mine rise over night because I started this process at 8 at night :)

4. Preheat the oven to 350 degrees. Once heated, bake bread for 35-40 minutes. If the crust is becoming too golden, place a tented foil over the loaf the last 10 minutes.

5. Once done, remove from pan, and slice a piece immediately because you have little to no patience! Also, if you top it with goat cheese, herbs, tomatoes and balsamic...Yum.

Sometimes one thing can alter things for the worse. But it's much more worth it to focus on those simple one things that can make everything and anything all the better.

Like a smile.

Those smiles can change my whole day!

Simple Herb Cornbread Stuffing

November 19, 2012 Arielle

I've been eating this stuffing every day for the past week. No complaining here, but I believe in the marathon world, that's what they call carb loading. And trust me, I've got no marathon coming up.

For years I can remember every Thanksgiving I always skipped the stuffing. Partly because a lot of times it came right of a turkey's hiney and that just scared me...But more so because the thought of eating carbs was even scarier. I remember loading my plate with the cool-whip salad, because cool-whip had like no calories so that was a safe option right? Then of coarse I would have some salad, a handful of olives...and then I'd be totally depressed because I wanted to eat all the good food so I would give in and scarf down on my grandma's funeral potatoes topped with potato chips.

I've grown through the years and learned to enjoy Thanksgiving meals without obsessing over the calories, the carbs, and the everything else. I now do my best to fill up on greens, veggies, and fruits that day and if I want to give in and enjoy that chocolate cake...I will! But if I get one too many sparkling apple ciders in me, watch out funeral potatoes...You are all mine!

Yet now more than ever I've grown to realize the importance of how my attitude towards food reflects the children I'm raising. I don't want them to fear the food I once did, but I also want them to respect their bodies and what they put into it. Which is why it's perfectly healthy to eat some of those carbs on Thanksgiving. Or maybe you are looking forward to some warm and fruity pie. It's not an everyday occasion, which is why it's meant to be enjoyed while spending time with the ones you love. As long as you don't grab the whole baking dish of your grandma's funeral potatoes and tell everyone to "Back the He!! away from you", then by all means...

Enjoy! :)

Ingredients:

1 recipe homemade cornbread (optional recipe below)

1 loaf stale whole wheat/grain bread-not the sandwich kind

3 TB. coconut oil

3 shallots diced

3 stalks celery

4-5 garlic cloves diced

3-4 c. vegetable stock

1-2 TB. fresh thyme chopped

1-2 TB. fresh rosemary chopped

1-2 TB. fresh sage chopped

1/3 c. dried cranberries

optional: 1/2 c. pine nuts

sprinkle of salt & pepper

Ingredients for Cornbread:

4 TB. melted coconut oil, plus more for pan

1 c. whole wheat pastry flour

1 c. yellow cornmeal

1 TB. baking power

1 tsp. salt

2 eggs

1 c. non dairy milk mixed with 1 tsp. vinegar-makes a 'buttermilk'

1/4 c. honey

Directions: (for cornbread)

1. To make cornbread, grease a small square pan and preheat oven to 425.

2. In a medium bowl mix flour, cornmeal, BP, and salt. In a separate bowl whisk eggs together. Then whisk in buttermilk, honey, and melted coconut oil to the eggs.

3. Whisk together wet and dry ingredients until incorporated. Bake for about 20 minutes, or until done. let cool and then remove cornbread from pan.

Directions: (for stuffing)

1.Once cornbread is done and cooled, chop cornbread into cubes. It will crumble a little, that's ok. Place cornbread cubes/crumbs onto baking sheet and set aside. Cut and cube stale bread, should be about 4 or so cups (maybe more). Spread that bread on a separate baking sheet. Place cornbread tray and bread tray in a 350 degree oven for 7-8 minutes. Remove trays, toss bread, and place back in oven for another 7-8 minutes. If you bread is super stale, you can remove it earlier just so it doesn't turn into burnt toast! :) Once its cooked, add bread to a large (9x13) baking dish.

2. In a stove top pan, melt your coconut oil over medium-low heat. Add your shallots and celery. Toss and cook until they become translucent, about 4-5 minutes. Add in garlic and cook another 2 or so minutes. Next throw in your herbs, 1/2 c. of the veggie stock, and dried cranberries. Stir then turn off heat.

3. Grab your bread dish. Spoon herb mixture over bread crumbs and toss to coat. Then using a measuring cup, slowly add in the rest of the stock. Start with 1/2 c. increments, and add enough until bread is completely moistened. You don't want it to be super wet, like mushy. You also don't want it to be super dry. Toss bread as you add liquid, you may not need all of the stock. The cornbread will also start to crumble, that's ok! If you want to add pine nuts, go ahead and fold those into the bread as well.

4. Place in the oven for about 35-45 minutes.

Want to know the best part about this stuffing...

It didn't come from the Turkey's hiney.

Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

September 26, 2012 Arielle

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she's a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food...although not healthy lol...looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes...

And every time he say's the same thing, " Now why can't you make that?!?"

In which I reply, "Shut up and drink your greens!"

Every once in a while, because I love him, I give in and make him something that he's been begging for. One of those dishes just happened to be baked french toast.

I've talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well...Practically sharted.

JK.Gross.

Let's just say he got really excited. Ever since then, that's all he can talk about, so I decided to show that boy I love him and make him the meal he's been requesting for ages...

Of coarse I practically changed the whole recipe and added a vegetable...

It's the thought that counts right...?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won't get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it's hard just use a fork or pastry cutter to incorporate all ingredients. If it's liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night...You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup...take a bite...

Welcome to heaven!

At first I didn't tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It's safe to assume it was a hit!

Here's to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Oil Free Avocado Banana Bread

August 27, 2012 Arielle

In the past two weeks, I've been involved in two weddings.

I also have a two week old and two year old...

Between my lack of sleep at night and the two busy weekends we've had, I've become somewhat delirious.

I find myself breastfeeding and watching re-runs of Snookie and JWOW at 3 in the morning while eating yogurt pretzels and drinking almond milk.

I've reached an all time high my friends.

But despite the craziness, I couldn't be happier to see this beautiful face in the wee hours of the morning!

I'm happy to say that this week I am veggin' out at my moms while I catch up on some sleep, and she catches up on feeding Boo a cookies and ice cream.

I've also scheduled a hair appointment which I am so excited about!

I'm considering the short bleach blonde Mylie Cyrus look...What ya think?

(source)

(See what I mean...Delirious)

Either way, there is one thing that sort of keeps me sane at the moment and that's eating carbs.

Carbs with chocolate chips that is...

Trust me. It works miracles.

Oil Free Avocado Banana Bread

Ingredients:

1 1/2 c. spelt flour, WW Pastry flour, etc...

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

1 egg

1/3 generous cup mashed avocado (1 medium avo)

1 generous cup mashed ripe banana (2-3 bananas)

1/3 c. peanut butter/other nut butter

1/3 c. agave, maple syrup, or honey

1 TB. vanilla

1/2 c. chocolate chips

Directions:

1. In a medium bowl, whisk together the dry ingredients. (Flour, B.P., B.S., Salt, spices)

2. In a separate bowl, whisk together wet ingredients until well combined. Mix wet and dry until incorporated, then fold in chocolate chips.

3. Bake in a preheated oven in a bread pan at 350 for 40-45 minutes.

Hopefully this bread can work its magic and hold Boo over for at least an hour so she can stop asking Grandma for cookies...

That is unless I finish off the loaf early this morning. It might take a miracle for that...

Zucchini Bread

July 17, 2012 Arielle

It's been a while since I've spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I've had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I've been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady's best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it's 'cool'...Am I right, or am I right? :)

By the look on her face, I'll take that as a HECK yes! :)

Apple Pie with Spelt Crust

May 28, 2012 Arielle

I've never been a HUGE fan of pie. The filling of pie's aren't something I die over...Really all that matters to me is the crust.

I mean, it's a carb for crying out loud. Mommy loves carbs.

If it were up to me, I would eat pie crust for dessert and call it Heaven.

Actually, I lied. I would MUCH rather eat a piece of chocolate fudge cake and call THAT heaven...But, since this post is all about pie, I'll budge just this once.

For the past month, I've had an abundance of untouched apples sitting in my fridge. I bought them thinking I was going to put them in the hubby's lunches, but somehow his lunch apples kept returning back into the fridge after he comes home at night.

That hubby...

Anyways, I decided I should probably do something with those apples that might intrigue the hubby more. In all honestly, he'd probably just prefer something without apples...But If you know me, then you know I don't really take into consideration what the hubby prefers when it comes to food choices.

Which is why come Monday morning I'm putting another apple in his lunch.

Best. Wife. Ever.

Apple Pie with Spelt Crust

Adapted from: The Pioneer Woman

Ingredients: (For the Crust)

1 1/4 c. spelt flour

1/2 c. coconut oil (cold/chilled)

1/2 TB. vinegar

dash of salt

1 TB. sugar

3 TB. cold water

1 egg, beaten

Ingredients: (For the Filling)

5-6 small medium apples, washed, peeled, sliced (thinly)

3/4 c. coconut milk, from a can

1/4 c. 100% pure maple syrup

1/2 c. date sugar

1 TB. spelt flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Begin by preparing the crust. In a medium bowl add your flour and coconut oil. Using a pastry cuter, break the coconut oil into the flour until fine crumbs appear and there are no large lumps left of oil. This may take some work, but that's ok! Count it as an arm workout :)!

2. Next take your beaten egg, and take 2 TB from that egg and add it to the mixture, along with the other crust ingredients. (Save the extra beaten egg for later) Mix all ingredients together (you can do this with your hands!). Form into a ball. It will be a little sticky.

3. Divide the dough into two balls and place each one in a plastic bag.

4. Take a rolling pin and flatten the dough a little bit just to get it started. Then place in the fridge to let chill for about 10 minutes.

5. While the dough is chilling, make the filling for the pie. Peel and slice the apples and set aside.

6. Add the rest of the ingredients for the filling in a medium bowl and whisk together until thick and combined. Fold in the apples and set aside and get ready to prepare the crust.

7. Prepare your workspace by dusting with some spelt flour.

8. Add your crust and sprinkle flour on top.

9. Depending on how long you let the crust sit in the fridge, (aka you had to change a diaper, feed the kiddo, play tea party, and dance to music), you may have left it in the fridge as longer than 10 minutes. In which case the dough may be a little tough, and crumble. That's ok, just start kneading the dough the best you can to loosen it up.

10. If you were smart, and left the dough in the fridge for a for only a few minutes, go ahead and still knead the dough with a few TB. of flour before you roll it out.

11. Once the dough is not as sticky and able to roll out, begin to roll it out. If the dough cracks as you roll, have a cry, and move on.

Simple add a little flour,

Push sides back together...

And continue to Roll baby...

12. Once you have the dough rolled out to a somewhat looking circle, use a spatula to lift up the dough and place in a pie pan.

13. Press the dough into the pie pan so it fits nicely. You can do fancy things with the edge of the crust...But I didn't. I am challenged in that area...

14. Add your pie filling to the pie pan.

15. Do the same thing that you did to the first pie crust, to the second one. You can either place the whole crust on top, or you can try and get all crafty with the crust and cut it into strips and place them across the top. Press the crust and strips together.

Brush top of crust with extra beaten egg,

Then sprinkle with a little date sugar.

16. Cover the pie with foil and bake in a pre-heated oven for about an hour. After an hour, you can remove the foil and bake for an additional 10 minutes if needed. You want the crust golden brown.

17. Serve warm, and preferably with ice cream. :) Coconut ice cream is the best!

When ice cream melts over a warm pie...

Well, do I really have to say anything. It's pretty self explanatory.

My advice would be to grab a piece, snuggle with the ones you love, and enjoy each and every moment.

And if those moments last say....3-4 pieces later, I won't judge....

After all...I've eaten this pie for breakfast.

And lunch.

And dinner.

And dessert.

The End.

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

May 23, 2012 Arielle

Snack foods can be a mama's life saver.

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

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

Hungry child=No fun.

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

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

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

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

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

Let's begin shall we!

1. No Bake Cookie Balls

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

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

Basic No Bake Cookie Balls

Ingredients:

1/2 c. cashews

1/2 c. walnuts

1/2 c. scant raw cocoa powder

1/2 c. almond butter

1 c. unsweetened shredded coconut

1/2 c. oats

1/4 c. cocoa nibs

1/2 c. dried apricots (Organic)

1/4 tsp. vanilla

1/4 c. honey (scant)

1/4 c. maple syrup (scant)

Directions:

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

Other cookie ball recipes:

Fudge Balls

Peanut Butter Balls

Citrus Cookie Dough Balls (Optional on the citrus part)

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

Store Bough Options: Larabars

2. Mini Sandwiches

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

3. Raw Veggies

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

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

4. Fruits

When it comes to fruits the options are never ending.

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

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

Pictured above: Chocolate Protein Breakfast Cake Bars

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

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

Date Muffins

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

Cranberry Orange Loaf

Sugar Free Whole Wheat Banana Spice Muffins

Chocolate Chip Bean Cookies

6. Store Bought Items:

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

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

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

Pictured above: Peanut Butter Green Bars.

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

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

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

Pretzels

Kale Chips

Popcorn

Pita Chips

Crackers (Simple ingredients)

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

Other options include, but aren't limited too:

Dates

Appricots

Raisins

Craisins

Banana chips (Roasted)

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Last but not least, drinks.

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

Here are out favorite drink options:

Coconut Water

Flavored Coconut Water

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

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

Chocolate Protein Breakfast Cake Bars

May 21, 2012 Arielle

If there is one thing I've taught Baby Boo, it's that dessert is and can be...a meal.

I'm sort of worried about it, and maybe when she goes away to college her roommates will wonder why she is having cake for breakfast. Although, they will most likely feel sorry for her thinking that she probably didn't have a mother to raise her the right way and teach her about healthy breakfast options.

But then when they find out those desserts have things like vegetables, beans, and whole grains in them, they will definitely question the type of household Baby Boo came from and then feel sorry for her for being so deprived from good and tasty food.

Screw you future roommates of Boo.

Breakfast is the most important meal of the day. 99% of the time when I wake up in the morning, I want something sweet or dessert like to start my day. I wouldn't say it's the best mindset, but it's the way my brain works.

Did I mention my brain works that way usually every meal time? It's a problem...

Luckily for me, I've learned to manipulate the system a little and trick my brain and body into thinking I'm eating something indulgent when I'm really eating something beneficial and nutritious.

I am very manipulative. My husband as we speak is cleaning my kitchen mess to thank me for making chocolate cake for breakfast.

Little does he know...

Chocolate Protein Breakfast Cake Bars

Adapted from : Chocolate Chip Bean Cookies

Ingredients:

1/4 c. unsweetened applesauce

1/2 c. melted coconut oil

3/4 c. mashed banana (the more ripe the better!) (mash really well)

1/4 c. non dairy milk

1 TB. vanilla

1 chia egg= 2 1/2 TB. water mixed w/ 1 TB. chia seeds, set aside until a gel forms (3-5 minutes)

1 can black beans drained and rinsed

1 1/2 c.+ 1/8 c. spelt flour (You could sub part of the flour w/ chocolate protein powder for more protein)

1/4 c. + 1/8 c. cocoa powder

1 tsp. baking soda

dash of salt

1 1/2-2 c. chocolate chips/2 super dark (80-100%) dark chocolate bar cut up into pieces

Optional add ins: chopped walnuts

Directions:

1. Add applesauce, coconut oil, banana, milk, chia egg, and vanilla into a mixer and mix on low speed until liquid is combined. Next add black beans and mix until combined, and some black beans are broken up/mashed a little. You want some whole beans and some mashed.

2. In a separate bowl, whisk together dry ingredients then add to wet ingredients bowl. Mix on low until combined. Stir in chocolate chips.

3. Transfer to an 8X8 greased pan and bake at 350 degrees for 30-33 minutes, or until center is cooked all the way through.

4. Let cool before cutting into squares.

My family is probably going to throw me in a hospital if I keep telling them I made some sort of sweet only to find out that I basically tricked them.

Either that or I won't be able to convince them to clean my kitchen as a thank you.

Hmmmm...Guess I'll have to hire a maid.

Homemade Whole Wheat Garlic and Herb Soft Pretzels

April 30, 2012 Arielle

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

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

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

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

Yea...NEVER works.

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

I swear my butt gets bigger just walking by Cinnabon.

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

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

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

So what do I go and do...

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

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

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

Whole Wheat Garlic and Herb Soft Pretzels

Adapted from: Here

Ingredients:

2 TB. brown sugar

1 1/2 c. luke warm water

1 pkg. yeast

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

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

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

1 1/2-2 TB. finely chopped parlsey

1 1/2 -2 TB. finely chopped thyme

1 1/2 -2 TB. finely chopped rosemary

1 tsp. crushed garlic

1 1/2 TB. salt

3 quarts water

2/3 c. baking soda

1 egg mixed with 1 TB. cold water

sea salt

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

Directions:

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

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

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

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

5. Roll out dough balls into a long rope.

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

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

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

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

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

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

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

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

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

Eat all of them.

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

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

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

To each their own right?

Sugar Free Whole Wheat Banana Spice Mini Muffins

April 17, 2012 Arielle

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

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

I love carbs.

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

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

(Just go with it.)

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

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

Whole Wheat Banana Spice Mini Muffins

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

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

Makes about 40-48 mini muffins.

Ingredients:

2 c. Whole Wheat Pastry Flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

1 egg or 1 chia or flax egg

1/4 c. melted and cooled coconut oil

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

2 TB. vanilla

3 medium mashed bananas

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

Directions:

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

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

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

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

Optional toppings:

Coconut

Peanut Butter Chocolate 'Frosting'

1/3 c. peanut butter (natural)

2 TB. cocoa powder

4-6 TB. milk

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

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

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

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

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

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

I probably shouldn't share any more...

Now, where did that baguette go?

Whole Wheat Cranberry Orange Loaf Bread & French Toast

February 17, 2012 Arielle

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

I've been a cookin' machine!

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

(Prego me=terrible wife)

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

Carbs.

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

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

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

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

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

Whole Wheat Orange Cranberry Loaf Bread

Adapted from THIS recipe from Lick The Bowl

Ingredients:

2 c. whole wheat pastry flour

1/2 c. coconut sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

dash of salt

sprinkle of nutmeg

3/4 c. fresh squeezed orange juice

1 TB. orange zest

2 TB. applesauce

1 egg beaten

3 tsp. maple syrup

1 TB. vanilla

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

Directions:

Gather your ingredients and preheat oven to 350:

(not pictured, vanilla and baking powder)

Juice your oranges:

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

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

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

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

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

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

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

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

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

We are heifers.

MOOOOOOO!

Have a great weekend friends! :-)

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

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

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

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

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chili Cornbread Casserole

November 3, 2011 Arielle

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

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

Nope.

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

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

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

Ha! Ya flippen right!

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

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

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

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

On halloween when I made Crockpot Tempeh Veggie Chili,

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

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

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

And who doesn't LOVE a casserole?!

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

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

Even Baby Boo thinks so too!

Chili Cornbread Casserole

Ingredients:

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

Cornbread(recipe to follow)

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

Cornbread: Adapted from Baby Cakes

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

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

1/2 C. cornmeal

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

2 tsp. baking powder

1 tsp. baking soda

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

1/2 C. coconut oil.

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

1/3 c. applesauce

2 tsp. vanilla

Directions:

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

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

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

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

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

It will look like this when mixed:

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

I loved being able to slice this like a pie!

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

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

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

Some people may never learn.

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

Apple Butter

September 22, 2011 Arielle

I have always been in love with fall.

The leaves changing color and the weather getting cooler.

Along with tons of apples, squash, and pumpkin!

And cute sweaters and boots that I will never be able to afford.. :)

Unfortunately I live in a city where there really isn't seasons. The leaves might change colors, and the weather might require a sweater in the evening, but today when I looked at my car thermometer it read 97 degrees.

I know I'm crazy not to enjoy a summer vacation all year long, but I've lived in both extremes.

Really hot and really cold, and I can officially say that a little bit of both would be perfect. :-)

So for now, we do what we can and play in dog bowls filled with ice...

White trash activity? Maybe...

And instead of cider we drink milkshakes.

(Recipe soon!)

We also like to unhinge our jaws and eat huge honeycrisp apples...

And eat apple pie with our hands...

The same hands used to play in the dog bowl with...

Delicious AND nutritious!

Oh, and I may have gone a tad bit "Fall" crazy, and bought an 8 pound bag of honey crisp apples, but I had one thing on my mind...

Apple Butter!

Ever since the amazing Angela from Oh She Glows made it, I couldn't stop thinking about it! I fell in LOVE with Pumpkin Butter last year, and knew that apple butter would be just...dare I say..if not MORE amazing..!!

Let me just say this...it was!

Slow Cooker Apple Butter

*This is one of my favorite seasonal dishes to date! So sweet and delicious, and no one would guess that it isn't sugar heavy like other apple butter recipes!

This could also, I assume, be made over stove top.*

Makes about 7 cups

Ingredients:

6 pounds apples(I used honey crisp)

1/3 C. 100% pure maple syrup

1/3 C. sucanat or brown sugar

1/2 C. apple cider

1 TB. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

Directions:

1. Wash, peel, and dice your apples and place in the crock pot. Add all other ingredients and mix until combined.

2. Turn crock pot on to high heat for one hour, then after that hour turn to low for....16-22 hours!! (I know this sounds crazy friends, but I promise you it's worth the wait. I did this in about 19 hours.)

3. Continually stir and mix every so often. Here is what it looked like after 6 hours:

4. Here is what it looked like at 19 hours:

5. From here, you can still cook the apple butter longer until its condensed completely, but we had to leave the house for a while, and I didn't want the crock pot on the whole time we were gone. So at this point, I pureed it in my blender to give it the smooth butter consistency.

Before blending:

After blending:

6. It took me about 3 minutes to blend until smooth and creamy, but other blenders might take longer/faster. This also depends on your consistency preference.

7. For storing your apple butter, you have different options. You can either can it,(instructions on canning found HERE), or you can store it in the refrigerator. I'm not really sure how long it would last in the refrigerator, but I am assuming a few weeks. Of coarse...If you take one bite of this, it probably won't last very long...

There are SOO many ideas, when it comes to using Apple Butter:

Ice Cream

Toast

Smoothies/Milkshakes

Oatmeal

Sandwhiches

Pasta(a little tablespoon or so might give it an interesting kick)

Desserts Galore!

You could also definitely bake with it as well! Trust me, you could get pretty creative. :-)

My favorite way to eat apple butter is by funnel..You know, funnel in mouth, pouring can of butter into funnel...butter flowing into mouth...

You get the idea..

Baby Boo's favorite way to eat it is with her hands..

Go figure.

Just as long as they are clean from dog bowls, that's alright with me... ;-)

Strawberry Lime Pancakes

September 12, 2011 Arielle

My man loves sports.

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

Du du du du dududududu DUUUUUHHH!!!

Ok, I'm over it.

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

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

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

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

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

He is almost there.

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

The farthest we can go is our backyard.

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

Strawberry Lime Pancakes

Ingredients:

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

1/4 C. mashed strawberries

1/4 C. chopped strawberries

1/4 C. silken tofu

1 C. coconut milk

zest and juice of 2 limes

2 TB. vanilla

1 scoop vanilla protein powder

1/4 C. coconut

(tsp-TB.agave/maple syrup optional)

Directions:

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

Can you feel the warm sun?

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

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

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

Luckily these pancakes saved my life!

Now...

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

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

Hey Guys!

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

Apple Cinnamon Breakfast/Snack Cake Bars

August 29, 2011 Arielle

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

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

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

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

Tough life huh.

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

Yes..This was on my list.

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

I put on my headphones and listened to music.

Don't judge.

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

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

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

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

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

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

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

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

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

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

Tutorials coming later :)

And after that..

Do you really care?

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

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

And ate cake..

Apple Cinnamon Breakfast(or snack) Cake Bars

Ingredients:

3 gala apples, finely shredded

1/2 C. dates, chopped

1/4 C. honey

1/4 C. water

1 tsp. cornstarch

1/2 tsp. cinnamon

1 1/2 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

dash of salt.

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

2 TB. ground flax seeds

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

1/8 C. applesauce

1/4 C. non dairy milk

1/4 C. apple juice

1/4 C. organic sugar

Directions: (Oven temp 350)

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

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

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

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

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

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

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

8. Eat Cake.