tag:blogger.com,1999:blog-10333645249625680332024-03-04T23:27:51.715-08:00Whisked AwayWhisked away by how good this food is.Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-1033364524962568033.post-72938571246063440752021-06-24T19:02:00.002-07:002021-06-24T19:02:37.940-07:00Gluten Free/Dairy Free Apple Oat Bars<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0of15KFpuHdX6MvLumCB0DRx2I5U__GnG-b79CVng47WVYh_Gjc0Nmr2GcMZsjUZPK2Hm9VoBawJ2Nbh7DuYlTmdKQER890IsFmkO1JDMlm7YIQKysI76h8Xui_IpjC9N8WnI4wBz9SqK/s2048/IMG_4681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0of15KFpuHdX6MvLumCB0DRx2I5U__GnG-b79CVng47WVYh_Gjc0Nmr2GcMZsjUZPK2Hm9VoBawJ2Nbh7DuYlTmdKQER890IsFmkO1JDMlm7YIQKysI76h8Xui_IpjC9N8WnI4wBz9SqK/w640-h480/IMG_4681.jpg" width="640" /></a></div><b><p><b><br /></b></p>Gluten Free/Dairy Free Apple Oat Bars</b><p></p><p>1 1/3 cups unsweetened applesauce</p><p>6 TBS Maple syrup</p><p>1/3 cup melted coconut oil</p><p>1 large egg</p><p>2 tsp vanilla</p><p>1/2 cup grated apple (this is equal to 1 sm/m apple)*</p><p>1 1/2 cups old fashioned oats</p><p>1 cup oat flour*</p><p>2 tsp cinnamon</p><p>1 tsp baking powder</p><p>1/4 tsp salt</p><p>2 scoops collagen peptides (totally optional)</p><p>1/2 cup raisins</p><p>1/2 cup unsweetened coconut</p><p><br /></p><p>Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper or grease the pan instead.</p><p>In large bowl combine applesauce, maple syrup, coconut oil, egg, vanilla and grated apple. Whisk until combined. </p><p>In a separate bowl combine oats, oat flour, cinnamon, baking powder collagen and salt - whisk together. Then add to the wet ingredients. Add in raisins and coconut and mix to combine. Pour into pan and smooth out. Bake for 30-40 minutes until slightly golden and toothpick comes out clean. Cool and cut into bars. I store mine in the refrigerator for up to a week.<br /></p><p>*I leave the skin on my apple, but you can also peel it if you like. I usually don't measure out the apple, I just grate one apple on my box grater and call it a day.</p><p>*You can buy oat flour, or just put old fashioned oats into a high speed blender or food processor and blend until it looks like flour.</p><p>If you don't like raisins or coconut you can leave it out, or use any nut, dried fruit or even chocolate chips.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo_6oq_VzjWErtksedtrpi9pUUsEmChMf3HEFMZqNAOEmj_Rf0ebbKu0-p8gjB2cssLpPLeOTyaoaYSsenMnHUcCUvstSccwInJ1qVvhe8uy25TeeyVRJc3P49IbHSfGTdPvaod72Hqa5/s2048/IMG_4678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo_6oq_VzjWErtksedtrpi9pUUsEmChMf3HEFMZqNAOEmj_Rf0ebbKu0-p8gjB2cssLpPLeOTyaoaYSsenMnHUcCUvstSccwInJ1qVvhe8uy25TeeyVRJc3P49IbHSfGTdPvaod72Hqa5/w640-h480/IMG_4678.jpg" width="640" /></a></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRL6q_RzuMR8qHNCYNMUcFHykoiJ0erQbSbKtE0mYLbEr_aYzLJzIjdNUeXXeHKhJ2UizK3a8_SGbBTFHKsLFHT2vKc2aq2yNJniFpKIOJzmVfQ026-YLhPF3wftbep3OoH1qlwyBkHta/s2048/IMG_4679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRL6q_RzuMR8qHNCYNMUcFHykoiJ0erQbSbKtE0mYLbEr_aYzLJzIjdNUeXXeHKhJ2UizK3a8_SGbBTFHKsLFHT2vKc2aq2yNJniFpKIOJzmVfQ026-YLhPF3wftbep3OoH1qlwyBkHta/w640-h480/IMG_4679.jpg" width="640" /></a></div><br /><br /><p></p>Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-56395676280088140612020-11-16T18:48:00.000-08:002020-11-16T18:48:14.805-08:00Easy Breakfast Bake (dairy free)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKurObi8uOAD7mHyMDGRqBV2-Tj_BVqXVJn5bS0q1OOi-A8M80BVrGEuKTvniZ6YNYIQZaki2jZFd3MUVSIZMoH3aD7_xxn9e2oMlNqi10EJTjn7UfzRlTfp4rDj8IIUrhZyTNLKY5oV8/s2048/IMG_0135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKurObi8uOAD7mHyMDGRqBV2-Tj_BVqXVJn5bS0q1OOi-A8M80BVrGEuKTvniZ6YNYIQZaki2jZFd3MUVSIZMoH3aD7_xxn9e2oMlNqi10EJTjn7UfzRlTfp4rDj8IIUrhZyTNLKY5oV8/w640-h480/IMG_0135.jpg" width="640" /></a></div> <p></p><p>This is a new recipe I came up with a few weeks ago. I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work. This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped. It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches. With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months. My 2 boys loved this and I plan on making it often!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7yKJ8C6tEqu8950n5NQ4KVpsNNNGx30J35VMoe1A3rbrDzLX_wW9Olcmx4JfTyeiJ4-RD8L3GhmpaoeltIO4rrjlLNIP8__fYVIPRHB0Sr4cARM0qLSRExfdw8y6t3YgXz67O3r-w4Nk/s2048/IMG_0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7yKJ8C6tEqu8950n5NQ4KVpsNNNGx30J35VMoe1A3rbrDzLX_wW9Olcmx4JfTyeiJ4-RD8L3GhmpaoeltIO4rrjlLNIP8__fYVIPRHB0Sr4cARM0qLSRExfdw8y6t3YgXz67O3r-w4Nk/w480-h640/IMG_0132.jpg" width="480" /></a></div><b><span style="font-size: medium;"><p><b><span style="font-size: medium;"><br /></span></b></p>Easy Breakfast Bake</span></b><p></p><p>1 pound breakfast sausage or bacon</p><p>1 tsp. garlic, diced small</p><p>1 onion, diced</p><p>1 red pepper, diced</p><p>2 large zucchini, shredded on a box grater and squeeze out extra liquid</p><p>12-14 large eggs</p><p>1/2 cup canned coconut milk or heavy cream</p><p></p>1 tsp salt<p></p><p>1/4 tsp black pepper</p><p>1 tsp. Italian seasoning (optional)</p><p><br /></p><p>Crumble and brown breakfast sausage in skillet over medium high heat until cooked through. If using bacon - cut into pieces and cook through. Remove meat from pan and drain on paper towels. </p><p>Remove all but 1 TBS of the grease from the pan and add onions and peppers. Cook 5-7 minutes over medium heat. Add garlic and cook another minute. </p><p>While veggies are cooking shred zucchini on box grater. Place into clean kitchen towel and squeeze firmly until some liquid is removed it usually isn't a ton but this helps the eggs from being too spongey.</p><p>In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well. </p><p>Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine. Add in the egg mixture and swirl around with fork to mix everything together. Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.<br /><br /></p><p><br /></p>Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-86651304813432837702020-07-20T12:35:00.001-07:002020-07-20T12:35:24.381-07:00Grain Free Chocolate Chip Cookie Skillet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5liPxCdoIsHoinP8gTd7R_XqNkMTtce2BggX9K4JszfvMa9bU-Izy4xwWtHOMtT7a6-LY6kXRLhS0Vc4PLkr9dCFtBByHu2YJGtij4282Yjc96SGzqkuXLe4oqhOzUVr4BwA_-nhoy3w/s1600/IMG_7421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5liPxCdoIsHoinP8gTd7R_XqNkMTtce2BggX9K4JszfvMa9bU-Izy4xwWtHOMtT7a6-LY6kXRLhS0Vc4PLkr9dCFtBByHu2YJGtij4282Yjc96SGzqkuXLe4oqhOzUVr4BwA_-nhoy3w/s640/IMG_7421.jpg" width="640" /></a><br />
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I'm trying to loose the extra baby weight so naturally I've been baking more then I should. Baking is my happy place and during this time of social distancing I seem to be needing to go to my happy place more then usual...mostly because what the heck else am I going to do? My 2 year old son loves to cook with me. If I am in the kitchen making something it usually takes about 5 seconds before you can hear him dragging his kitchen helper stool out of the pantry to come help his Momma. He helped me make this recipe - his favorite part to measure was the chocolate chips of course.<br />
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We bought a delicious chocolate chip cookie dough cupcake after lunch on Sunday and after dinner I wanted more - so we made this instead. A little less bad for you, but still so tasty! I took one bite and then realized it was so good I was going to have to share the recipe...so that explains the big bite missing in all my pictures.<br />
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<b><span style="font-size: large;">Grain Free Chocolate Chip Cookie Skillet</span></b><br />
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4 TBS unsalted butter (can use coconut oil if you want it to be dairy free)<br />
1/4 cup + 2 TBS coconut sugar or brown sugar<br />
1/8 tsp salt<br />
1 tsp vanilla extract<br />
1 egg<br />
1 cup almond flour<br />
1/4 cup tapioca flour<br />
1/4 tsp baking soda<br />
1/3 cup chocolate chips<br />
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Preheat oven to 350 degrees. Heat butter in an 8" skillet over medium heat. Cook until the butter is browned but not burnt. Remove from heat and stir in sugar, salt and vanilla - stir until smooth. Allow to cool for 5 minutes. Whisk in the egg until smooth. Add flours and baking soda - stir until smooth. Add in chocolate chips and stir to combine. Smooth out dough. Bake 10-12 minutes until set around edges but still gooey in the middle. Cool slightly before eating. Serves 1 or many - your call 😉 Can also be doubled and made in a larger skillet.<br />
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-19438946102185914702020-05-27T19:25:00.001-07:002020-05-27T19:28:13.269-07:00Gluten Free Zucchini Bread Pancakes <div class="separator" style="clear: both; text-align: center;">
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Has it really been almost a year since I shared a recipe? I spent most of 2019 being pregnant and wasn't coming up with new recipes as much as I usually do. I'm back at it now that my baby is in my arms and not my belly! If you have been following my blog you know by now that I have an unhealthy obsession with real maple syrup...really, it is out of control. If I can find something to be a vehicle for maple syrup you better believe I'm going to make it! I started following a food blog called <a href="https://thenaturalnurturer.com/">"The Natural Nurturer"</a> this past year, I have loved most of the recipes I have tried from her. She tries to cram veggies into as many things as she possibly can. She has a really great apple and carrot pancake recipe that we love and I decided to try and find a good recipe for zucchini pancakes as well. This is a recipe I have played around with a few times and I think I finally got it right! Let me know if you try it out.<br />
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The base is ground oats and almond flour which results in a wonderfully textured pancake. There is a hefty amount of shredded zucchini in them as well! My 2 boys love them...and I'm a huge fan as well!! I have made these as waffles as well and they are equally as delicious!<br />
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Also mad props to food stylists. Haha placing a zucchini next to the pancakes was the best I could do. #momlife<br />
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<b><span style="font-size: large;">Gluten Free Zucchini Bread Pancakes</span></b><br />
Adapted from the <a href="https://www.theroastedroot.net/gluten-free-zucchini-pancakes/">Roasted Root</a><br />
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1 cup almond flour<br />
1 cup ground oats or oat flour (just grind oats in a blender or food processor)<br />
1 tsp. cinnamon<br />
1 TBS ground chia or ground flax seeds<br />
2 1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 scoops collagen peptides (optional)<br />
2 eggs<br />
1 cup milk (I used unsweetened almond, but you can use milk of choice)<br />
2 tsp vanilla<br />
2 TBS maple syrup<br />
1 1/2 cups shredded zucchini (place in towel and squeeze out extra moisture after shredding)<br />
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Whisk together almond flour, oats, cinnamon, seeds, baking powder, salt and collagen. Add in remaining ingredients except zucchini and stir to combine. Add in zucchini and stir until well combined. Cook on well oiled pancake griddle or frying pan. Can also be made as waffles. Serve with maple syrup and lots of grass fed butter. Store leftovers in refrigerator - reheat in toaster oven.<br />
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<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-36830947955049946622019-06-30T15:01:00.001-07:002019-07-01T07:48:19.383-07:00Green Waffles (GF, DF, PALEO)<div class="separator" style="clear: both; text-align: center;">
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I am currently sick. Yeck. Having a cold in the summer just seems so wrong. My house is a disaster zone since I am not up to cleaning, and my boys are out having a grand adventure at a park without me. Boo. When I have the house to myself I usually tackle some kind of project...but today I share this recipe with you.<br />
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My boys eat all day...and that is not an exaggeration...at all times at least one of them is eating...or me! I am constantly looking for new ideas for nutrient dense snacks that are not junk. I have made this recipe a few times now, and they inhale it every time! They eat it for breakfast/lunch/dinner or cold as a snack. Next time I make them I plan on doubling the recipe and freezing some of them.<br />
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My sister introduced me to another food blogger's site and I have slowly been trying out a bunch of her recipes. Her main goal is to "veggie load" as many of her recipes as possible. The other day I made some chicken burger patties from her blog that had zucchini, broccoli and spinach in them - and my boys loved them! So go check <a href="https://thenaturalnurturer.com/">The Natural Nurturer</a> when you get the chance! I tried her recipe for these waffles and and liked the flavor but thought they were too dense and too thick, so second time around I added some milk and increased the pumpkin amount. This yielded a much thinner batter and waffle which is what I was looking for.<br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Green Waffles</span></b><br />
Adapted from <a href="https://thenaturalnurturer.com/2019/02/26/superhero-veggie-loaded-gluten-free-dairy-free/">the Natural Nurturer</a><br />
<br />
1 cup single ingredient nut or seed butter (I use 1/2 almond butter and 1/2 sesame seed-tahini, not sugar added)<br />
1 ripe banana<br />
1/4 cup maple syrup or honey<br />
3 eggs<br />
1/2 cup milk or milk alternative (I use almond milk)<br />
1/2 tsp baking soda<br />
1-2 large handfuls of spinach<br />
1/2 cup mashed sweet potato or pumpkin (I use canned pumpkin)<br />
2 TBS ground chia or flax seeds<br />
1 tsp vanilla extract<br />
1 tsp cinnamon<br />
<br />
Combine all ingredients in a blender and process until smooth. Pour onto hot waffle griddle that is clean and has been greased. If your waffle iron isn't clean the waffle will fall apart and get stuck to the griddle. Cook until done. Store uneaten waffles in the refrigerator.<br />
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.Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-71233518961642037022019-05-13T19:12:00.001-07:002020-11-24T06:34:42.253-08:00Chocolate Oat Snack Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWsPEqZfMLJV7-EYAP8JYWCVBB3iR1rquPzTNzXlB_zIFyJE5cdpimYf_LQA5zhvDl_5wwCKPuPdX8ZrW-EGwDq3WwVh5HUJPp2PsIzzIqG2GRD6M4Vib582WOjnbmBL9VAXSQQStTxFp/s1600/IMG_1367.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWsPEqZfMLJV7-EYAP8JYWCVBB3iR1rquPzTNzXlB_zIFyJE5cdpimYf_LQA5zhvDl_5wwCKPuPdX8ZrW-EGwDq3WwVh5HUJPp2PsIzzIqG2GRD6M4Vib582WOjnbmBL9VAXSQQStTxFp/s640/IMG_1367.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgezRpUaSMGzSesulDvlih_xzdbDDVDtIqrcadY1JoVHkl3FeqJLNOA8_YNpc4u8DmTEbKkGOktkqNperCDydm2R4OGJLqdeJbCu6JOjXjpuzrWCrC1pmF20-nf8GEEOv89DAvGgjKI7F/s1600/IMG_1371.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgezRpUaSMGzSesulDvlih_xzdbDDVDtIqrcadY1JoVHkl3FeqJLNOA8_YNpc4u8DmTEbKkGOktkqNperCDydm2R4OGJLqdeJbCu6JOjXjpuzrWCrC1pmF20-nf8GEEOv89DAvGgjKI7F/s400/IMG_1371.jpg" width="300" /></a></td></tr>
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I have a confession to make.<br />
I am a snacker. A hardcore snacker. I didn't realize how much my family snacked until I got married and was shocked at how little my husband's family snacked...as in not at all! I have turned my boys into snackers as well and they eat all day long. Seriously, we are like cows and graze all dang day! I go through phases of what snacks we like to eat, and right now these are one of our favorites. I try to have paleo muffins or pancakes stashed in my fridge at all times, and then one kind of energy bite like these. They are easy to make and keep in your fridge for a few weeks. Also make great on the go or road trip snacks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_DmlEw7fuqZuTHgUqLFhfWql_HMMeYzaKz5XihGjpPeSYQraNiMFWCQwGcb5wGO_ZiRQCJzMQ0-uJoOH-5WKq-JpbWNuDMficCvMjYKEU3ZJV4JNd_lRWVoGJ1Ksdm_4lHRhnGkOkFCH/s1600/IMG_1381.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_DmlEw7fuqZuTHgUqLFhfWql_HMMeYzaKz5XihGjpPeSYQraNiMFWCQwGcb5wGO_ZiRQCJzMQ0-uJoOH-5WKq-JpbWNuDMficCvMjYKEU3ZJV4JNd_lRWVoGJ1Ksdm_4lHRhnGkOkFCH/s400/IMG_1381.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kid approved</td></tr>
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Chocolate Oat Snack Bites</span></b><br />
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1 cup oats (old fashioned and quick cooking both work well)<br />
1/4 cup nut butter (I use almond or peanut butter-no added ingredients just the nuts)<br />
1/4 cup + 1 TBS honey<br />
2 TBS cocoa powder<br />
2 TBS hemp hearts or ground flax or chia seeds<br />
2 TBS unsweetened shredded coconut<div>1 scoop vital proteins collagen (totally optional)</div><div>Pinch of salt<br />
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Mix all ingredients together in standing mixer until well combined. Roll into balls and store in fridge. The batter should stick together when rolled into a ball. If it doesn't stick together for you add more honey or nut butter until it holds its shape. You can also make these in a food processor. It makes for a smoother end product. This is how we prefer them, in the food processor. <br />
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</div>Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-30164831903889260332019-03-28T08:46:00.001-07:002019-03-28T08:47:25.738-07:00Thai Veggie Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">How's your Lent going? The last 3 Lent seasons I have either had a newborn, or been struggling with health issues. This Lent is looking to continue with that pattern for me. I finally have time for another recipe post because I am sitting on my sofa all day recovering from gallbladder surgery.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">All the extra estrogen in my body from past pregnancy led to some painful gallbladder attacks. We worked hard for a few months to heal it, and we did heal it to some extent, but all those attacks had wore down on my gallbladder and there was no coming back from the damage they did. So - I had my first surgery ever and am now living one organ down. Day 3 into recovery and it is getting better every day. We are super grateful for all the help from our families - especially my in laws and my mom. To get ready for surgery I made a few freezer meals and this Lent Veggie soup was one of them.</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">A facebook friend posted this recipe a few weeks ago and it looked delicious! Figured I would give it a try. It was super easy and sooooo good! My husband even liked it, and he is not a fan of Thai food. I have tried to make Thai red curry dishes before and they have never worked out too good. This one did though! It is super flexible and quick to pull together! If you don't want it to be vegetarian you can use chicken broth instead of vegetable broth and add some cooked chicken in at the end. You could also add in some cooked shrimp at the end as well. The broth is a really delicious soup base that you can play around with. The second time I made it I added some cooked snap peas and finely shredded purple cabbage to it. Another time I added some steamed zucchini to it. Most steamed veggies would be delicious in it.</span></span><span style="font-family: "times" , "times new roman" , serif;"><br /></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: medium;">Thai Veggie Soup</span></span><br />
<a href="https://www.budgetbytes.com/thai-curry-vegetable-soup/"><span style="color: black; font-family: Times, "Times New Roman", serif; font-size: xx-small;">Adapted from the Budget Bytes recipe</span></a><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">2 TBSP oil (I used olive oil or coconut oil)</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 cloves garlic, chopped fine</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 TBSP finely chopped peeled fresh ginger</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 TBSP Thai red curry paste</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 sweet potato, peeled and chopped into dice sized pieces</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">1 large bok choy or 3 baby bok choy*</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">4 cups vegetable or chicken broth</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 can coconut milk</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 TBSP coconut aminos, soy sauce or fish sauce</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 TBSP - 2 TBSP brown sugar, honey or coconut sugar*</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Garnish options</span></h4>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-family: Times, "Times New Roman", serif;">red onion finally sliced</span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-family: Times, "Times New Roman", serif;">green onions</span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-family: Times, "Times New Roman", serif;">freshly squeezed lime</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">chopped fresh cilantro</span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;">Sriracha</span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;">Prepare the vegetables. Peel and Mince the garlic and peel and chop the ginger. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the stalks from the delicate green ends.</span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;">Add the oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.</span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;">Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.</span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;">Once the sweet potatoes are tender, add the coconut milk, fish sauce/coconut aminos or soy sauce, and sweetener of choice to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.</span></span></div>
<div style="font-style: inherit; font-weight: inherit;">
<span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 1em; font-style: inherit; font-weight: inherit;">Serve plain or over cooked rice </span><span style="font-size: 15.5px;">vermicelli</span><span style="font-size: 1em; font-style: inherit; font-weight: inherit;"> noodles or rice. Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.</span></span></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: 1em; font-style: inherit; font-weight: inherit;"><span style="font-family: Times, "Times New Roman", serif;"></span><br /></span></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;">*you could probably swap in another green here as well, like spinach, chard, or beet greens maybe</span></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;">*I used all three sweeteners at different times and liked them all. Sweeten to your liking.</span></span></div>
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-72781114210356535212019-02-19T19:37:00.002-08:002019-02-19T19:37:43.551-08:00Paleo Breaded Chicken with Honey Mustard SauceAre you a Chick-fil-a fan? Who isn't? Pre-gallbladder attacks I used to eat there every 2 weeks. Only fast food restaurant you will ever see me in! Sadly, that doesn't happen anymore. My 3 year old often asks to go to Chick-fil-a for lunch and I always tell him we can't because it hurts Momma's tummy. Boo. I do send him there with his dad occasionally though! I searched around and tried out a few Paleo recipes for chicken nuggets and this is the one I liked the most! You can use chicken tenderloins or chicken thighs. As always, I am a fan of dark meat and always choose thighs. I dropped the pan some how when I was pulling it out of the oven and half of the chicken ended up on the ground...it happens! So, the pictures are not great since I was rushed and mad at myself for dropping dinner! This honey mustard sauce is quick and easy! Super delicious on chicken, a salad, or on roasted veggies. <br />
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<b>Paleo Breaded Chicken with Honey Mustard sauce</b><br />
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2 Pounds boneless, skinless chicken thighs or tenderloins<br />
1 cup almond flour<br />
1 TBS Flax meal<br />
1 tsp. paprika<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
1/2 tsp dried parsley<br />
1/8 tsp black pepper<br />
2 eggs<br />
coconut or olive oil in a sprayer<br />
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Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.<br />
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In a bowl mix together the almond flour, flax, and seasonings.<br />
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In another small bowls beat the eggs with a fork.<br />
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Using a paper towel blot the chicken to remove any moisture from them. Then dip the chicken piece by piece into the eggs first then press into the breading mixture. Make sure the chicken is completely coated. Place onto baking sheet and spray all the breaded chicken with the coconut or olive oil sprayer. Bake for 8-9 minutes. Then flip the chicken over and spray again. Bake another 8-9 minutes until internal temperature is 180 degrees.<br />
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Serve with honey mustard sauce.<br />
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<b>Honey Mustard Sauce</b><br />
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1/4 cup dijon mustard<br />
1/4 cup mayo<br />
1/4 cup honey<br />
1 TBSP white vinegar<br />
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Mix all ingredients together until smooth. Refrigerate until ready to use.<br />
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-8313452718161867302019-01-31T07:45:00.003-08:002019-01-31T07:45:56.983-08:00Paleo Double Apple Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9ZCnOaog3Bb9bIpziSMBHARlBYquKPfAxQhH9Y45TQqLn73VPn_fBQtz2WtCu_2BwVVDy4swepMJ0at8BtrYoNAhabuThtWzWdFDw6Nf6FSRkU3Z-EFXd09pLMK4AjdCqFSdMylDkXMn/s1600/IMG_0776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9ZCnOaog3Bb9bIpziSMBHARlBYquKPfAxQhH9Y45TQqLn73VPn_fBQtz2WtCu_2BwVVDy4swepMJ0at8BtrYoNAhabuThtWzWdFDw6Nf6FSRkU3Z-EFXd09pLMK4AjdCqFSdMylDkXMn/s640/IMG_0776.JPG" width="640" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">During the Christmas season they sang the song "I Sing a Maid" at Church one Sunday and I was struck by one line:</span><br />
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<span style="font-family: Times, Times New Roman, serif;">"...<span style="background-color: white;">For God's own son became her child, And she his resting place."</span></span><br />
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<span style="background-color: white;">Even though her Son was the Savior of the world, she was still a resting place for her dear son. What an awesome gift and responsibility it is to be a mother and to strive to be that resting place for our children. Many days, like today, I fall short of this. Too many tantrums and whining from them, and from me, makes me feel like the opposite of a resting place for my boys. It is a constant struggle to strive for that peace in our day and to truly be a resting place to my boys and to anyone I encounter that day. So as we all carry on in this journey of life let us all strive to be a resting place for anyone we meet.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">A few months ago I guest posted my favorite recipe for Paleo pumpkin muffins over on my friend <a href="https://stephanieweinert.com/2018/11/19/easy-pumpkin-paleo-muffins/">Stephanie's blog</a>. The pumpkin muffins have been part of my weekly baking for months now! I was getting kind of sick of them so I decided to play around with some apple muffin options. These turned out way better then I was hoping! Like most Paleo baked goods I store them in the fridge so they can last up to a week. Let me know if you try this recipe out! I love to hear feedback!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Paleo Double Apple Muffins</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 1/4 cups almond flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 1/2 TBS coconut flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 TBS cinnamon</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 tsp nutmeg</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">5 TBS melted coconut oil</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 cup maple syrup</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tsp vanilla</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 cup applesauce, unsweetened</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 1/4 cup apple chunks, about the size of a marble*</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 350 degrees. Line a muffin tin with 12 liners.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">In a medium sized bowl mix together the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg. In another bowl mix together the eggs, oil, syrup, vanilla and applesauce. Add the wet ingredients to the dry one and mix until well combined. Add in the apple chunks and stir to combine. Scoop into 12 muffin liners. Bake 25-30 minutes until toothpick comes out clean. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">*Use whatever kind of apple you like! I use Fuji and Kanzi apples.</span><br />
<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-19312361781371788622019-01-02T18:42:00.002-08:002019-01-02T18:42:57.120-08:00Healthier Oatmeal Chocolate Chip Cookies (Gluten free, dairy free) and word of the year!<i style="color: #333333;"><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;"></span></span></i><br />
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Social media is being flooded right now with new hopes, dreams, resolutions, goals and different things to help start our new year off right. Another thing I keep seeing is people choosing a word of the year to help motivate and keep them on track. I was sitting in Mass the other night thinking about what word to choose and the choir began to sing "Silent Night", as always when I hear that song my heart was flooded with peace and calm. Can I choose two words this year? "Peace" and "Calm". I took a deep breath, yes, these are my words for 2019.<br />
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2018 was a year filled with many blessings, but also heartaches for me. Adjusting to life with 2 little ones proved a lot harder then I thought it would be. My body has been struggling since the birth of my second son, and physically I was at my lowest. My gallbladder attacks would hit out of nowhere and bring with them severe pain that would have me rolling on the ground in agony crying. When I wasn't having attacks I had the fear of having another attack looming over me asking "is this the day? Will I get one in Mass? Will I get one while walking down the aisle as a bridesmaid? Will I get one when I am alone with the kids, who will take care of them and me?" It has now been 10 weeks since my last attack and my body is feeling much stronger as it continues to heal. Praise the Lord!</div>
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Mentally, the last 2 years have been really hard on me. My original family has been broken apart by the pain that comes hand in hand with divorce. After 36 years of marriage my parents are now legally divorced. I know I am a grown woman, as are all of my siblings, but no matter how old you are divorce affects the children on some level. My dad lives 10 minutes away from us and we haven't seen or heard from him in over 18 months. He has not met my 1 year old. I have a history of not doing well with rejection, and to have your father reject your mother, your family, some of your siblings, your kids and me is a hard pill to swallow.</div>
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Peace. Calm. </div>
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This is what I want for myself and my family for 2019.</div>
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I have seen many people go through hardships and suffering in this life, and those that remain calm and at peace amidst the turmoil and storms are the ones that have such beauty and grace surrounding them as you can visibly see the hand of God at work in their lives. This is what I want. This is what I need to strive for. The storms will come no matter who you are, but if you have faith and trust in God you will not be overcome. </div>
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<i><span style="font-family: "times" , "times new roman" , serif;">"He gives strength to the weary and increases the power of the weak. </span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-30" style="box-sizing: border-box;">Even youths grow tired and weary, and young men stumble and fall; </span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">but those who hope in the LORD will renew their strength. </span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">They will soar on wings like eagles; they will run and not grow weary, </span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">they will walk and not be faint."</span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;"> Isaiah 40:29-31</span></span></i><br />
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<span style="font-family: times, "times new roman", serif; text-align: left;">I know many of you have goals to be healthier in the New Year - here is a recipe that might help with that!</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">Back in October I did a yeast detox, which meant no sugar of any kind - even fruit! I have slowly let the sweets seep back into my life, but in a much healthier way. Yes, I indulged in pie at Thanksgiving, but it was Paleo and sweetened with maple syrup not refined sugar. Yes, I eat honey and maple syrup again on a daily basis, but in very small amounts. This recipe is a delicious cookie that satisfies my sweet tooth without making me feel like junk. My kiddos really like it too! Let me know if you try it out!</span></span><i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;"></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span class="verse-31" style="box-sizing: border-box;"><b>Healthy Oatmeal Chocolate Chip Cookies</b></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">makes 15 cookies</span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">In medium sized bowl combine the oats, almond meal, cinnamon, salt and chocolate chips. Mix well. </span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">In medium saucepan melt the coconut oil. Allow to cool for a few minutes then add the almond butter maple syrup and vanilla and whisk </span></span></i><br />
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<i><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;"><i style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;">until combined. Add to the dry ingredients and stir well. Scoop out heaping tablespoons of dough and place on parchment lined cookie sheet. Dough can be a little loose, so sometimes I take the portioned out dough and roll them into balls before baking. Bake 8-10</span></span></i></span></span></i></div>
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<i style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;"><span class="verse-31" style="box-sizing: border-box;"> minutes until slightly browned. I just store them in a ziploc or glass container on the counter - they usually don't last longer then a few days but have lasted up to 5 days for us.</span></span></i></div>
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<span style="color: #333333; font-family: "times" , "times new roman" , serif;"><i>*Use almond or peanut butter where the only ingredients listed are the nuts and maybe salt. No added sugar or oils.</i></span><br />
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-3283611142045644412018-11-10T07:10:00.002-08:002018-11-10T07:11:12.809-08:00Instant Pot Asian Chicken (Paleo or not)<div class="separator" style="clear: both; text-align: center;">
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Everyday I have a list of things to accomplish that day. Most things carry over to the next day...and the next...and the next...but dinner is something that cannot be avoided. I mean. we have to eat! This recipe is easy to throw together and delicious! I like to make a big batch and eat leftovers for lunches during the week served over greens. I also like to serve it over rice or quinoa, roasted or steamed veggies, or in a wrap. Super versatile and tasty!<br />
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Thankfully my instant pot makes dinner a lot quicker and more approachable. Over the summer months I really like using it since it doesn't heat up my kitchen like my oven does. Now that soup season is upon us I use it even more! Soup everyday!!!<br />
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<b><span style="font-size: large;">Instant Pot Asian Chicken (Paleo or not)</span></b><br />
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2# boneless, skinless chicken thighs<br />
1/2 cup coconut aminos (or soy sauce)<br />
3 TBS honey<br />
4 cloves garlic, minced and peeled fresh<br />
1 1/2 tsp minced ginger<br />
1/2 tsp salt (<b>do not add if using soy sauce</b>)<br />
1 onion, sliced<br />
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Place all ingredients except for chicken and onion into instant pot and whisk to combine. Add in chicken and onions and toss to coat. Lock on lid. Set to Manual setting, 15 minutes. Release pressure, remove chicken and onions from pot. Put pot on saute mode and boil sauce until thickened (about 5-10 minutes) This last step is what makes the sauce thick and syrup like without adding in refined sugars. You can also shred the chicken if you like...usually I am too lazy and don't.<br />
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You can also make it in a slow cooker. Follow the same prep steps and cook 6-7 hours on low.<br />
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<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-47250370634613476922018-10-05T11:55:00.000-07:002018-10-05T11:55:04.548-07:00Paleo Chicken Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonM27syTm3nOHzLNQgSJvW3vLcsmShyphenhyphen7v3P18uTnkF2NTYkzKVdktmjtLuMBpsqJuda3BlEZgMl4fwB1z16TBtCjSUwSfKv01GeBXKY2CkUwacV1qL7NH0CL_lNAaXcvMNDi-mhGk9oGK/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonM27syTm3nOHzLNQgSJvW3vLcsmShyphenhyphen7v3P18uTnkF2NTYkzKVdktmjtLuMBpsqJuda3BlEZgMl4fwB1z16TBtCjSUwSfKv01GeBXKY2CkUwacV1qL7NH0CL_lNAaXcvMNDi-mhGk9oGK/s640/IMG_7959.JPG" width="640" /></a></div>
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You guys all know that one friend who always has drama in their life? Yeah, that one friend is me. Haha. If it isn't one thing its another thing...they just keep coming at me like snowballs and all I can do is stand there and take it.<br />
<br />
"Dear Lord, make me a bird so I can fly far far away."<br />
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So much drama. Health issues. Family issues. Bring it. <br />
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I just completed a 21 day yeast detox. It was hell. I was hangry all the time. My poor husband. He said it almost felt like I was pregnant again I was so crabby! Anyway, the hard part of the diet is done and now I have 2 weeks of only excluding my food sensitivities - which is a lot, but still not as bad as the yeast detox which allowed no grains, fruit, sweeteners, vinegar's, gluten, corn, sweet potatoes, peanuts, soy, and basically everything! Oh how I missed my smoothies and my paleo pancakes!<br />
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These burgers are really delicious and pretty simple to throw together. Also great for meal prep if you want to make a bunch ahead of time and eat them throughout the week. My husband and toddler both like them. I usually make them every other week in our meal rotation. Taste great with ketchup or mayo. We eat them without buns because that is how we roll. I'm sure they would be great on a tasty hamburger bun though!<br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Chicken Burgers</span></b><br />
Adapted from MarthaStewart.com<br />
makes 4 burgers<br />
<br />
2 TBS olive oil<br />
1 small onion chopped<br />
1/2 yellow or orange bell pepper chopped<br />
1 stalk celery chopped fine<br />
1 pound ground chicken, dark meat is best *<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
<br />
In large frying pan heat oil over medium high heat. Add chopped onion, peppers and celery. Saute for 8-10 minutes. Remove from heat and allow to cool for a few minutes. Then mix the veggies together with the meat and the salt and pepper. I use my hands to mix it together thoroughly. <br />
<br />
Wipe down original pan and then re oil with some more olive oil (enough to coat bottom of pan). Heat over medium high heat. Form 4 patties and place in oiled pan. Cook 6-8 minutes per side.<br />
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*It is hard to find dark meat ground chicken at most of our grocery stores. The only place I have found it is at Sprouts. You can also use white meat, which is also good, but not as tasty. : )<br />
<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-48163434697338077072018-08-06T19:17:00.000-07:002018-08-06T19:17:02.340-07:00Lebanese Lentils and Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gAd00oTWisZiAFgZ2v63p9ul9ie4WxHgj0FXg1vhM5r9O7vVVILdeyqx1sO3GowBfZAzmdXG-luqTtf1LzVcXpfnsNL3XS-y3w0h2jA2mcJSLTGgEor9AlkUrWI65hdPp20nd4iW9Ers/s1600/IMG_0614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gAd00oTWisZiAFgZ2v63p9ul9ie4WxHgj0FXg1vhM5r9O7vVVILdeyqx1sO3GowBfZAzmdXG-luqTtf1LzVcXpfnsNL3XS-y3w0h2jA2mcJSLTGgEor9AlkUrWI65hdPp20nd4iW9Ers/s640/IMG_0614.JPG" width="640" /></span></a><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Such a weird day today. My toddler was adamant that he was a crab and crawled all over the house. If I called him by his name he got mad and said he was a crab. My 8 month old is rolling all over the place and today discovered that he in fact likes to lick tile...it is the funniest thing to watch...in horror as I realize how dirty my floors actually are! More dirty now that they have bits of lentils and rice on them now.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Haha I need to take a food photography class big time. These caramelized onions look like a slimy ball of earthworms. Trust me, they taste amazing though!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I have many fond memories of eating out with my grandfather. He was a lover of good food, and had excellent taste. Meeting up with him for a visit always included a good meal out. Pretty sure he spent a large part of his fortune on treating people out to meals. One place we frequented was a Lebanese restaurant. As a kid I wasn't particularly fond of Lebanese cuisine in general, so I always ordered the most basic thing on their menu. Lentils and rice. It was simple but delicious, no weird over the top Mediterranean flavors I was not partial to yet. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Fast forward to today. I'm a huge fan of all Mediterranean food! My grandfather would be shocked that I actually have good taste now : ) I wanted to try and cook these Lentils and Rice I remember eating so much, and was lucky that I had great success with the first recipe I tried out! I have made this dish many times since I found it! I usually serve it alongside some roasted veggies, hummus and pita, and sometimes some lamb as well. It is a filling and cheap dish full of flavor. Everyone who has eaten it has been a fan, even my toddler! This is going to be a weekly meal during Lent this year.</span><br />
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Lebanese Lentils and Rice (Mujadara)</span></b><br />
<span style="font-family: inherit;">adapted from <a href="https://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe-1925439">Food Network</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 cup brown or green lentils, rinsed</span><br />
<span style="font-family: inherit;">1/2 cup extra-virgin Olive Oil</span><br />
<span style="font-family: inherit;">1/2 tsp cumin</span><br />
<span style="font-family: inherit;">1/4 tsp black pepper</span><br />
<span style="text-align: center;"><span style="font-family: inherit;">2 large red onions, thinly sliced</span></span><br />
<span style="font-family: inherit;">salt</span><br />
<span style="font-family: inherit;">3/4 cup Basmati Rice</span><br />
<span style="font-family: inherit;">1/2 tsp. cumin</span><br />
<span style="font-family: inherit;">Cayenne Pepper ( 1/2 tsp for Spicy, 1/4 tsp for medium, or 1/8 tsp for mild)</span><br />
<span style="font-family: inherit;">1 cinnamon stick</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; color: #1c1c1c; font-size: 15px;"><span style="font-family: inherit;">Place the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.</span></span><br />
<span style="background-color: white; color: #1c1c1c; font-size: 15px;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #1c1c1c; font-size: 15px;">While the lentils cook, heat a large skillet over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the 1/2 tsp cumin and pepper and stir about a minute. </span><span style="background-color: white; color: #1c1c1c; font-size: 15px;">Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15-20 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.</span></span><br />
<span style="background-color: white; color: #1c1c1c; font-size: 15px;"><span style="font-family: inherit;"><br /></span></span>
<div style="background-color: white; border: 0px; box-sizing: inherit; color: #1c1c1c; font-size: 15px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin-bottom: 14px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the other 1/2 tsp ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.</span></div>
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<span style="font-family: inherit;">Add the rice and cook, stirring often until some rice grains start to brown. Add the cooked lentils, <b>3 cups of water and 1 1/2 teaspoons of table salt*</b>; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)</span></div>
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<span style="font-family: inherit;">Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.</span></div>
<div style="background-color: white; border: 0px; box-sizing: inherit; color: #1c1c1c; font-size: 15px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin-bottom: 14px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">*This seems like a lot of salt, but really it isn't for how much rice and lentils it seasons.</span></div>
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-7926002892592561142018-06-12T19:13:00.000-07:002018-06-12T19:13:16.672-07:00Instant Pot Shredded Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
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Summer. Hot.<br />
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Summer in Texas. Brutal.<br />
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We are getting a little bit restless here this summer. We are really missing our daily walks outside and park adventures. Is it Fall yet? Our adventures now consist of going to the grocery store or Mall and aimlessly walking around. True story, today we bought one thing - Bananas-and it took us 1.5 hours. Charlie likes to walk down every aisle and touch EVERYTHING and ask what it is. Hey, free air conditioning-I'll take it.<br />
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I really like using my Instant Pot during the summer because it keeps me from turning my oven or stove top on and keeps my kitchen a lot cooler.<br />
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This is my favorite meal to make in my instant pot! I make it all the time! My poor husband is probably so sick of it : ) I was looking for a taco recipe that didn't call for any tomatoes, and this one found me! I like to make a double batch and freeze half for another dinner. I usually serve it with black beans, rice, and avocado either in a tortilla or on a salad.<br />
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I've been asked if you can make this in a slow cooker, and honestly I don't know. I haven't done much slow cooker cooking, so I'm not sure if it would work or not!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNTNRL7MWWz_nl-wrFWDmsSx176QkR07ZNI5g0XkYSwqCAFbeZwu5lczTBAkMJijeDCRhXa6on3e4oWar0yLc3h9FSj1ABT3HZrBlkQOnDPIEyg6Fs-FOBFavGQhgaWkEoFVfcCjRGIWE/s1600/IMG_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNTNRL7MWWz_nl-wrFWDmsSx176QkR07ZNI5g0XkYSwqCAFbeZwu5lczTBAkMJijeDCRhXa6on3e4oWar0yLc3h9FSj1ABT3HZrBlkQOnDPIEyg6Fs-FOBFavGQhgaWkEoFVfcCjRGIWE/s640/IMG_0533.JPG" width="640" /></a></div>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Instant Pot Shredded Chicken Tacos</span></b><br />
Adapted from <a href="https://lifemadesimplebakes.com/2017/07/instant-pot-shredded-chicken-tacos/">Life made simple</a> blog<br />
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1 TBSP olive or coconut oil<br />
2 lbs. boneless, skinless chicken thighs lightly seasoned*<br />
1 Large onion, sliced<br />
1 jalapeno, minced<br />
4 cloves garlic, minced<br />
1 tsp. chili powder<br />
1 tsp. cumin<br />
1/2 tsp coriander<br />
1/2 tsp paprika<br />
1/2 tsp kosher salt<br />
1/4 tsp oregano<br />
Juice of 2 large oranges<br />
Juice of 2 limes<br />
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*I use a cajun seasoning or just salt and pepper. I use thighs, but you can use white meat too.<br />
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Turn Instant Pot on to "Saute" Mode. Coat bottom of pan with oil. Place half of seasoned chicken into pot and cook until slightly browned - about 2-3 minutes each side. Remove from pan and repeat with remaining chicken. Remove chicken from pot. Add onions and jalapeno to pot and saute for 4-5 minutes. Add garlic and cook about one minute. Add chicken back into pot along with all of the spices and juices. Stir to combine. Put lid on pot and seal. Set to "poultry" setting and set time to 15 minutes. After it finishes cooking let it sit for 5 minutes before releasing the pressure. If there is a large amount of liquid left set pot to "Saute" mode again and cook down until liquid reduces. Be sure to stir so it doesn't burn on the bottom. Using 2 forks break the chicken apart into shredded chunks.<br />
Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-67190227737124847692018-05-22T18:59:00.000-07:002018-12-30T07:55:07.493-08:00Maple Mustard Chicken Thighs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0Vh__H-NnmtAB2go-J_rGoNQGy2X440SbTSGw1ldA8WG7y6YLqcPygxABZ_Oc5OFzNyTk4bfIcEd1ELQIWuu8aC6dfQ4y5dOhaqxXnAtKEwyVi-tH1oyEmC-P8U-J_8VkV6E16Kd1mKt/s1600/IMG_0585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0Vh__H-NnmtAB2go-J_rGoNQGy2X440SbTSGw1ldA8WG7y6YLqcPygxABZ_Oc5OFzNyTk4bfIcEd1ELQIWuu8aC6dfQ4y5dOhaqxXnAtKEwyVi-tH1oyEmC-P8U-J_8VkV6E16Kd1mKt/s640/IMG_0585.JPG" width="640" /></a><br />
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We are trying to teach our son to be able to identify if someone is a man or a woman. He says people's names that he knows and says for example "Gammy woman" or "Nick man". Some days he gets them all right. Some days he is just silly. Today he saw a woman driving in the car next to us and said "woman driving car" . I said "that's right! What is Momma?" He said "Moo-cow". Haha. Then I asked him what Papa was and he said "Woman". Haha so not quite there on this skill :)<br />
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So that story has nothing to do with this chicken.<br />
<br />
This chicken is great. You can eat it with rice, quinoa, pasta, potatoes, sweet potatoes - you name it! Would also be great over a huge bowl of roasted veggies. It is pretty easy and super delicious! Also, yes...I do take pictures of my food outside on the cement. My neighbors probably think I am so weird. :) I didn't have a big enough pan for all the chicken so I used 2 pans. Look at all that delicious chicken fat...yummy.<br />
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<b><span style="font-size: large;">Maple Mustard Chicken Thighs</span></b><br />
adapted from <a href="https://www.jessicagavin.com/one-pan-chicken-maple-mustard-sauce/">The Jessica Gavin Blog</a><br />
<br />
8 chicken thighs, bone and skin on<br />
Salt, Black Pepper, Paprika and garlic powder for seasoning<br />
Olive Oil<br />
1.5 TBS minced garlic<br />
1/3 cup maple syrup<br />
7 TBS coarse ground mustard (or a combo of dijon and coarse ground)<br />
3 TBS water<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Generously season both sides of chicken with salt, pepper, paprika and garlic powder. Don't be shy.<br />
<br />
Heat a large oven proof pan (or 2 if you don't have a big enough one like me) over medium-high heat. Add olive oil to coat pan. When oil is hot add seasoned chicken skin side down into the pan. Sear for 5-7 minutes until skin is crispy and browned. Flip chicken over and turn off heat. Carefully drain off with a spoon about half of the chicken grease. Return heat to medium. Add garlic and saute 1 minute.<br />
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In small bowl combine the garlic, maple syrup, mustard and water until smooth. Pour over chicken and simmer 2 minutes. Transfer pan to preheated oven and bake for 25-30 minutes or until chicken reaches internal temperature of 155-165 degrees.<br />
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-85553626579641442962018-05-17T09:00:00.000-07:002018-05-17T09:00:10.996-07:00Easy Paleo Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryP3LTdgffhRcA0I5m3G9rr1aVqVq0-YU4SD55E6S4a6VOlBbcD6-c00UUSt5zrUbnSE53UEU9CWzs9N7D9QuxH19JRgfPeFzs7XTtEcnYW4x_JhbU2n90w5KtFvUOb_GW8w3doV_QsIe/s1600/IMG_0555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryP3LTdgffhRcA0I5m3G9rr1aVqVq0-YU4SD55E6S4a6VOlBbcD6-c00UUSt5zrUbnSE53UEU9CWzs9N7D9QuxH19JRgfPeFzs7XTtEcnYW4x_JhbU2n90w5KtFvUOb_GW8w3doV_QsIe/s640/IMG_0555.JPG" width="640" /></a></div>
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These days I only get around to posting recipes when my husband works late. I can't get on the computer during the day because my kids need or want me, I can't get on it after they go to bed because then my husband suddenly wants to talk...haha...no seriously. He isn't one of many words, but as soon as I get on the computer he suddenly wants to talk! Of course : ) <br />
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I was looking for a quick and easy paleo banana bread recipe that I could make fairly regularly - I like to have a paleo quick bread on hand for a somewhat healthy snack option to offer my toddler and me! This recipe was perfect! I will definitely be making it again! As you can see my son is pretty excited about this bread! He helped me make it. He loves to peel and mash the bananas, he cracks the eggs, he dumps the ingredients into the bowl, and he stirs! He is my little sous chef!<br />
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Let me know if you try it out!<br />
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<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Paleo Banana Bread</b><br />
<a href="https://www.peanutbutterrunner.com/perfect-paleo-banana-bread-recipe/"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">From the Peanutbutter Runner Blog</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup almond flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 TBS melted coconut oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large ripe bananas mashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
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<li class="matcha-li" itemprop="recipeInstructions" style="-webkit-font-smoothing: antialiased; background: none rgb(255, 255, 255); border: none; box-shadow: none; cursor: default; line-height: 22.5px; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px; padding: 0px 0px 0px 10px; text-shadow: none; transition: all 500ms cubic-bezier(0.075, 0.82, 0.165, 1); word-wrap: break-word;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat oven to 350 degrees. Grease a 9x5 loaf pan and line with parchment paper.</span></li>
<li class="matcha-li" itemprop="recipeInstructions" style="-webkit-font-smoothing: antialiased; background: none rgb(255, 255, 255); border: none; box-shadow: none; cursor: default; line-height: 22.5px; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px; padding: 0px 0px 0px 10px; text-shadow: none; transition: all 500ms ease-out; word-wrap: break-word;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">In a bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.</span></li>
<li class="matcha-li" itemprop="recipeInstructions" style="-webkit-font-smoothing: antialiased; background: none rgb(255, 255, 255); border: none; box-shadow: none; cursor: default; line-height: 22.5px; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px; padding: 0px 0px 0px 10px; text-shadow: none; transition: all 500ms ease-out; word-wrap: break-word;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add wet ingredients to the dry and gently mix together until combined. Do not over mix!</span></li>
<li class="matcha-li" itemprop="recipeInstructions" style="-webkit-font-smoothing: antialiased; background: none rgb(255, 255, 255); border: none; box-shadow: none; cursor: default; line-height: 22.5px; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px; padding: 0px 0px 0px 10px; text-shadow: none; transition: all 500ms ease-out; word-wrap: break-word;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.</span></li>
<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-87896687247215539732018-05-01T20:13:00.000-07:002018-05-01T20:13:19.658-07:00One pot chicken Paprika Stew<div>
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Today my 2 year old got his leg cast off. He cried and shook the entire time they were cutting it off. He clung to me. He didn't try to run away, he just held tight. I never thought I would learn so much from a kid. Isn't this what we are supposed to do when life gets scary? Cling to the cross, hold on, have faith, draw strength from Christ, trust, bear the suffering and pain?</div>
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<span style="background-color: white; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9</i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><b style="color: #333333; text-indent: 10px;">"</b><span style="background-color: white; color: #333333; text-indent: 10px;">Even though I walk through the darkest valley,I will fear no evil, for you are with me; your rod and your staff, they comfort me." Psalm 23:4</span></i></span></div>
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<span class="verse-6" style="background-color: white; box-sizing: border-box; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>"Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.” - Deuteronomy 31:6</i></span></span></div>
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<span class="verse-6" style="background-color: white; box-sizing: border-box; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;">The list goes on and on! So many verses encouraging one to have faith, stay strong and trust! I need to read these more often! Scratch that - I need to write them on cards and leave them around my house! </span></span></div>
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<span class="verse-6" style="background-color: white; box-sizing: border-box; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;">Back to my 2 year old, because who am I kidding...I am totally "That mom" who talks about her kids all the time...sorry, not sorry :) Cute story alert!</span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Whenever I make a smoothie my toddler gets scared of the loud blender, so he insists on sitting on the sofa in another room. I was about to make my smoothie so I put him on the sofa and my baby on the ground to wiggle around. As soon as I started the blender my baby started crying - which he usually doesn't do! I turned the blender off and look into the other room - my toddler had gotten down from the sofa and was right next to the baby. I heard him say "Wrong Henry? Okay, okay. Scared blender. Hold hand." Then he leaned over him and kissed his little nose. Melted my Momma heart : ) I'll have to remember these moments later in life when they are wrestling and punching each other : )</span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">This stew comes together pretty quickly and is delicious! I rarely have leftovers! I made it for a Sunday family dinner recently and it was devoured! Always a good sign!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>One Pot Chicken Paprika Stew</b></span></div>
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<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3 lb skinless, boneless chicken thighs</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. Kosher salt </span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp black pepper</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Paprika</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs. olive oil</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic minced</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, chopped</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lb potatoes cut into dice sized pieces, I peeled mine, but that is optional</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups chopped carrots</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs. flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cups chicken broth</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup white wine</span></li>
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<ol style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #262426; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In a Ziploc bag, combine paprika, salt and pepper. Mix together and add chicken lightly shaking until pieces are evenly coated. I did this a few hours ahead of time and let it sit in my fridge, but you can just move on to the next step if you don't want to let the chicken marinate a bit.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large stock pot, heat the oil over medium-high heat. Add the chicken a few pieces at a time and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been browned.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the potatoes and carrots. Sprinkle with more salt and pepper and sauté for about 5 minutes.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; taste and adjust the seasoning with more salt and pepper if needed. Serve over rice, quinoa or fresh greens.</span><div class="separator" style="clear: both; font-family: inherit; font-size: 16px; text-align: center;">
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-38773745797089339472018-04-19T20:10:00.000-07:002018-04-19T20:10:57.166-07:00Applesauce Oat Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI_ZVs90L8ZsU7GttAqSbqHCFw6bpb6mliEjXNFDJpR3pltitYXxDh74P-cUvMcHalY12J-3ioZKinNzXGhdj-AsGBkAKdpQT8h445P3wMcgJDM40kShmRZln4AahYa-xomtJNk2kTmRV/s1600/IMG_0552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI_ZVs90L8ZsU7GttAqSbqHCFw6bpb6mliEjXNFDJpR3pltitYXxDh74P-cUvMcHalY12J-3ioZKinNzXGhdj-AsGBkAKdpQT8h445P3wMcgJDM40kShmRZln4AahYa-xomtJNk2kTmRV/s640/IMG_0552.JPG" width="640" /></a><br />
<br />
Bleh.<br />
<br />
This week I really feel like I'm failing at my being a Mom job.<br />
<br />
2.5 weeks ago my 2 year old broke his leg at the playground. He fell off one little - low to the ground step, just landed hard and funny on it. I was standing right there and didn't catch him. His first week in a cast he was great - so sweet and playing so nicely with his duplos all day, napping great, and just being a real trooper. This week he is a completely different kid. Says "no" to everything I ask of him, fights me tooth and nail on everything, won't nap, cries every time we put him to bed, whines all day long about every little thing. Yesterday he cried for 20 minutes because he said I was using Papa's cup and that made him mad. What? Toddlers...who knows! The last two days he has decided that kicking or hitting me and his little brother is funny. No, it is most definitely not.<br />
<br />
This acting out of his has me acting out too. Ahh...I have definitely lost my cool more then once. I am so stressed and angry that I can't figure out what is going on with him. We go outside for play time every day. We eat healthy balanced meals. We play. We read. We snuggle. We sing. We have play dates. We pray. We get out of the house every single day. I talk him through everything. I tell him he is loved. I try to spend one on one quality time with him. Poor kid is probably just restless from not being able to walk or run!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTODX2RWXgWzJEePVyQmTVnS8MjQtXeb08a1mpRLVU5j3hgOMXrQJQmzz_OyqGEPDRMCw8JAGG0E_oOR-I6g8H7ITFHZIQdfj0KhQ9woQr-YkEagmvuaE01zO-Exjx0OzaQ-6fPSpv6st/s1600/IMG_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTODX2RWXgWzJEePVyQmTVnS8MjQtXeb08a1mpRLVU5j3hgOMXrQJQmzz_OyqGEPDRMCw8JAGG0E_oOR-I6g8H7ITFHZIQdfj0KhQ9woQr-YkEagmvuaE01zO-Exjx0OzaQ-6fPSpv6st/s640/IMG_0541.JPG" width="640" /></a><br />
<br />
All this, and I still fall short as a mom. Ugh. I take being a mom very seriously, and when I fall short - I am my biggest critic. Recently some unnamed person made some really horrible comments about me that really upset me. I know in my heart that these comments are not true and were said from a very hateful place...but still, they eat away at me even when I think I am over them. Then a few kind people - not meaning any harm - have said that my son broke his leg because he doesn't drink milk...again, something that is my fault. Words, so powerful and so painful. <br />
<br />
Transitioning into being the mom of two has proved harder then I thought it would be. Every other day I tell myself I'm not cutting it. Then throw other people's words into my head and it worsens the blow. Some days I feel like I'm getting it right. Like today, the morning was going great. I put my baby down for a nap, and started my workout while my toddler did a puzzle. 5 minutes into it I was working out and felt peaceful and I realized everything was going right for once...haha...in that second my toddler started loosing it because he took personal offense at one of the puzzle pieces....then my baby woke up from his short nap mad. NOOOOO...peace lost.<br />
<br />
I know what I need. I need Jesus. Problem is, I'm too tired to go to him. Face palm. I'm writing this not for pity, but to process and just be real. I know this is a phase in life, one of those rough sticky spots, but I also know it will get better. Until then I just have to keep moving forward, praying, silencing the negative words that linger in my head, and trying my hardest to find Jesus in all the moments - the good ones and the bad ones. <br />
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Life is tough people. Just reminding you...and me...that words are a gift, use them for good, use them to build other people up - not tear them down. Find someone in your life who is struggling and affirm them, USE YOUR WORDS AND BRING JOY INTO SOMEONE'S HEART.<br />
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Now, here is something I did get right this week. This bread is stellar. My toddler and I have pretty much finished off the loaf by ourselves in 2 days...eh, who am I kidding - I have pretty much eaten the whole loaf all by myself. Nursing a giant baby makes me fiercely hungry all the dang time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucnIb8m4mxWtSVEoKZMyPP7llOX02igakbib0FiY-pMIRJlVAj0WQe8CANso_d1yJKW-w8wIt99r3Vz3dM-4oYCrLIFcEnFO75xErham4L70RDtVXsk9UjK1mu1_3AB9xwi7HffKxXeJn/s1600/IMG_0551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucnIb8m4mxWtSVEoKZMyPP7llOX02igakbib0FiY-pMIRJlVAj0WQe8CANso_d1yJKW-w8wIt99r3Vz3dM-4oYCrLIFcEnFO75xErham4L70RDtVXsk9UjK1mu1_3AB9xwi7HffKxXeJn/s640/IMG_0551.JPG" width="640" /></a><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Applesauce Oat Bread</span></b><br />
<b><span style="font-size: x-small;">adapted from <a href="https://www.chelseasmessyapron.com/healthier-applesauce-spice-bread/">here</a></span></b><br />
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1 cup applesauce (I used unsweetened)<br />
1 tsp. vanilla<br />
1/4 cup melted coconut oil (or whatever oil you bake with)<br />
1/3 cup yogurt (I used plain organic yogurt - pretty sure whatever you have on hand will do)<br />
1 large egg<br />
1/2 cup brown sugar<br />
1/4 tsp salt<br />
1/2 tsp nutmeg<br />
1/2 tsp allspice<br />
1 tsp cinnamon<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 cup peeled diced small apple tossed in a little bit of lemon juice<br />
1/2 cup all purpose flour<br />
1/2 cup whole wheat flour<br />
1/2 cup oat flour - just grind old fashioned oats in a food processor<br />
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Topping:<br />
2 TBS brown sugar<br />
1/2 tsp cinnamon<br />
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Preheat oven to 350 degrees. Grease a loaf pan and then line with parchment paper.<br />
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In large mixing bowl whisk the applesauce, vanilla, melted coconut oil and yogurt until combined. Add in the eggs and brown sugar. Mix until smooth. Add salt, spices, baking soda and powder. Whisk.<br />
Toss chopped apple with 1/2 TBS flour and then add to bowl. Stir with spoon. Add the flours and mix gently to combine. Pour into prepared pan. Mix together the brown sugar and cinnamon for topping and sprinkle on top of bread. Bake 50-55 minutes until toothpick comes out clean.Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-43014351052188146842018-04-09T18:56:00.001-07:002018-04-09T18:56:30.430-07:00Marzipan Scones<div class="wprm-recipe-ingredients-container" style="box-sizing: border-box; line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband makes fun of me because I can't remember important things...like his phone number...but I can vividly remember memories involving food. I can remember tastes from my childhood - not all good ones...spaghetti o's in a can...Vienna sausages in a can...how did I ever like those things? I remember food, of all things-that is what my brain is hardwired to do! Go figure!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was thinking of these yummy almond marzipan scones my sister's friend made her one time while I was visiting. I often think of how yummy they were and how I needed to recreate them one day. Well thank goodness, that day has come! I found a recipe I liked, but simplified it and changed it up a little. I was super pleased with the end product and will be making them again!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyws-JV8uThVQReW5wrHrm1cjPDJkYt6F7oXBuZ7W_G4eZc42Bq9NkzKgk9ZpgL7Htk8iiXO9p55EnLE6AD_Iwai642Oh8Wq4BlJPip12tP1wnhQIEtmSJBQsPQL95vtscwrePhveoU5du/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyws-JV8uThVQReW5wrHrm1cjPDJkYt6F7oXBuZ7W_G4eZc42Bq9NkzKgk9ZpgL7Htk8iiXO9p55EnLE6AD_Iwai642Oh8Wq4BlJPip12tP1wnhQIEtmSJBQsPQL95vtscwrePhveoU5du/s640/IMG_0526.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Marzipan is a delicious combination of ground almonds and sugar that is made into a paste. In pastry school we made marzipan and it was quite easy, but these days I allow myself to take more shortcuts in my cooking since I am limited on time and more importantly...energy! I have to confess, these 3 scones sat on my counter for 3 days before I had time to photograph them...hopefully you cannot detect their staleness through the screen : )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you are English, I apologize for the shape of my scones. I know this is not the traditional shape of a scone - but taking out the "rolling them out onto a counter" </span><span style="font-family: Arial, Helvetica, sans-serif;">part saves so much clean up time, and honestly they taste the same to me! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make these scones. Sit down to a cup of coffee or tea with a friend. Imagine you are at a little roadside cafe in Paris. Eat the scones. You are welcome.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Marzipan Scones</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 TBSP baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick unsalted butter - cold and cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp almond extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup buttermilk (or cream, I used buttermilk)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7 oz package almond paste (marzipan) chopped into small chunks the size of peas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 TBS chopped almonds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Glaze (optional)</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 TBS powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400°F.* Line a large cookie sheet with parchment paper - set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chop up the marzipan into pea sized pieces, set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix flour, sugar, salt, baking soda and baking powder in a large stand mixing bowl and mix to combine.</span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">With the mixer running on low speed - Add the cubed butter to the flour mixture and mix until coarse meal. (or if you don't have a stand mixer - cut the butter in with a pastry blender or fork until the mixture resembles coarse meal.) Once the butter is mixed in nicely, add the chopped marzipan and mix for a few seconds.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">in separate small bowl whisk together the egg, buttermilk and almond extract. Reserve 1 tablespoon of the egg mixture to brush the top of the scones later.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With mixer on low, add the liquid ingredients to the dry ones- mix just a few seconds - you don't want to over mix it, and there will be dry bits still. Remove from stand and using a spoon or spatula combine a little bit more.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;">Scoop batter into 12 racquetball size clumps and place onto pan...I used a large ice cream scoop to do this. Using your fingers or a pastry brush, lightly brush the reserved TBS of liquid over the tops of the scones. Sprinkle with chopped almonds.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake 15-18 minutes until lightly browned - watch the bottoms - don't let them get too dark.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Allow to cool completely. Mix together the powdered sugar and milk. Drizzle evenly over cooled scones. I just pour the glaze into a small plastic bag and cut a tip out of one of the bottom corners - or you can put it in a parchment paper piping bag.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Our gas oven is way hotter then my old electric one, so I always heat my oven 15 degrees less then what a recipe calls for - so for this recipe I actually heated my oven to 385 degrees. You do what is best for your oven : )</span></div>
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-59102403309093632872018-03-01T11:27:00.000-08:002018-03-01T11:27:38.789-08:00Chicken Meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7237Mw4iVbSgkkD0TS3ivLgsd5R2Ly9uFpYnelSpwjNPX8o82eXYEzLjYtdWs5Yh8fJxsKyBr1hMujrjvnT5z_KSqzdT06EATEyyU8Jeu8g5-gJGMjkeMOmNXmlqgKb-h6-OHyLwaMmLY/s1600/IMG_9860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7237Mw4iVbSgkkD0TS3ivLgsd5R2Ly9uFpYnelSpwjNPX8o82eXYEzLjYtdWs5Yh8fJxsKyBr1hMujrjvnT5z_KSqzdT06EATEyyU8Jeu8g5-gJGMjkeMOmNXmlqgKb-h6-OHyLwaMmLY/s640/IMG_9860.JPG" width="640" /></a><br />
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I am happy to say I think we are finally finding our groove with 2 kids now instead of 1! It helps that as of now our sweet baby is a pretty good sleeper! Praise the Lord! I need to add this meatloaf back into our meal rotation soon!<br />
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Our toddler is an exceptional eater, there are very few things that he refuses to eat...basically anything spicy he rejects. He gives two cute and grimy thumbs up for this meatloaf : )<br />
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I have always liked meatloaf, but really can't tolerate beef anymore. I've made this meatloaf a few times now, and I think it is pretty good. I have tried it with bread crumbs, 1/2 bread crumbs and 1/2 almond flour, and ground oats. I have decided I like the 1/2 bread crumbs and 1/2 almond flour best. Honestly though - if you are looking for a gluten free option I'm pretty confident all almond flour would work fine too.<br />
<br />
<b>Chicken Meatloaf</b><br />
<br />
1 pound ground chicken<br />
1 small onion, diced<br />
1 carrot, diced small or grated<br />
1/2 red bell pepper, diced small<br />
2 garlic cloves, minced<br />
1/2 cup bread crumbs (or 1/4 cup bread crumbs + 1/4 cup almond flour, or 1/2 cup ground oats)<br />
1 egg<br />
2 TBSP tomato paste<br />
<br />
Glaze:<br />
1/4 cup ketchup<br />
1 tsp honey<br />
1 tsp Worcestershire sauce<br />
<br />
In saute pan, heat some olive oil and cook the onions and carrot over medium heat until softened. Add the garlic and cook 2 more minutes. Set aside.<br />
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In bowl mix together rest of ingredients plus salt and pepper (except the glaze ingredients) Mix well and transfer to a parchment lined square cake pan (8x8 0r 9x9) Bake at 375 degrees for 25 -30 minutes or until internal temperature is at least 165 degrees. Meanwhile mix together the ketchup, honey and Worcestershire. Spread over the cooked meatloaf and return to oven for 5 minutes. <br />
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-40798025016299308462018-02-02T11:49:00.001-08:002018-02-02T11:49:58.460-08:00Lamb Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDsaYykndt7Pegm2BSjsWVpBoOsIuSx71-YzRIl8wz-S2AHfzPwdkosMAvwhcOnAhjE5qj2YMDrqmfhHRDTLyHyYNcVxRriy0nuafZcrfZS1OIDivoq7b3q9cjHRw9RuL80nEeSROoWOc/s1600/IMG_5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDsaYykndt7Pegm2BSjsWVpBoOsIuSx71-YzRIl8wz-S2AHfzPwdkosMAvwhcOnAhjE5qj2YMDrqmfhHRDTLyHyYNcVxRriy0nuafZcrfZS1OIDivoq7b3q9cjHRw9RuL80nEeSROoWOc/s640/IMG_5016.JPG" width="640" /></a></div>
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I thought being a mom to one kid would be the most exhausting thing I would ever do. Boy was I wrong. Being the mom to 2 kids under 2...oh boy-this is some other level of exhaustion I didn't even know existed. In college I pulled lots of all nighters - I thought that was rough...again, I was so wrong! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Q-SD94XUjncuAxH_pjdy_0rnav9RcLyt28iTc7RXKTbD0wskOPmluoNbYSNHPoBqb7dU6VPNf-R2hlF31ZjXRG9zXwubbOPp1UQpQs3CyPu2B1Bw_1Lgph8m6J0p50MfFa6MAKtx_6b/s1600/DSC02020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Q-SD94XUjncuAxH_pjdy_0rnav9RcLyt28iTc7RXKTbD0wskOPmluoNbYSNHPoBqb7dU6VPNf-R2hlF31ZjXRG9zXwubbOPp1UQpQs3CyPu2B1Bw_1Lgph8m6J0p50MfFa6MAKtx_6b/s640/DSC02020.JPG" width="640" /></a><br />
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We welcomed our second son into this world at the beginning of December. He is a chunky little fellow who smiles all of the time. He is already an easier baby then our first, but that combined with our toddler is a lot of work. Don't get me wrong, I'm not complaining! I love our kiddos, and I love our life - we are just really tired and can't wait to get to the part where the baby sleeps through the night. <br />
<br />
These days dinner prep looks like this.<br />
<br />
Wearing my crying baby in my ergo.<br />
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Toddler crying "Up me"...meaning he wants me to hold him too<br />
Toddler asking for every snack food he can think of or demanding I play duplos with him.<br />
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Momma trying to stir and cut, clean up, set the table...and not fall over from sleep deprivation.<br />
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Papa returns home from work...let there be much rejoicing in the land!!! : )\<br />
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That being said this is an easy dinner to throw together!<br />
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My Mom came up with this lamb burger recipe and we love it. We don't really eat red meat, but we do make these burgers at least once a month. They are really easy to make and super delicious! They also make a great appetizer if you form them into little meatballs instead and serve with pita bread and tzatziki sauce,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTLMDCdge_9PTSYZswVC3Bre_a4Env9P5fSdcdw-1turRKLd-fw9fyvjdOCltfKcVn7fMP_-D3hEE3YaKUD6s1r88YfLbvbUhPcUoRwq3XtSIARAVK6ggR6oE_XfjcuzpmX8Qlsh7_OyJ/s1600/IMG_5015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTLMDCdge_9PTSYZswVC3Bre_a4Env9P5fSdcdw-1turRKLd-fw9fyvjdOCltfKcVn7fMP_-D3hEE3YaKUD6s1r88YfLbvbUhPcUoRwq3XtSIARAVK6ggR6oE_XfjcuzpmX8Qlsh7_OyJ/s640/IMG_5015.JPG" width="640" /></a><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Lamb Burgers</span></b><br />
makes 4 burgers<br />
<br />
1 Pound ground lamb<br />
1 egg<br />
1 TBSP Dijon mustard<br />
1/2 tsp salt<br />
1/2 tsp thyme<br />
1/4 tsp black pepper<br />
<br />
Mix all ingredients together with hands until well combined. Form into 4 patties. Heat grill or skillet pan. Lightly oil. Cook burgers until browned on both sides and no longer bright pink - same way you cook a beef burger....if you like those more rare then do that with these too. <br />
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I usually serve these bunless since we don't do a lot of bread. We eat them with potatoes or sweet potatoes and a veggie. Also good with some ketchup or mayo on them.<br />
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<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-12898853387535314802017-10-25T18:53:00.000-07:002017-10-25T18:53:25.381-07:00White Bean Carrot and Kale Soup<div class="separator" style="clear: both; text-align: center;">
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I was gifted an Instant Pot last Christmas by my in-laws. I had high hopes of using it right away, but getting pregnant took away my desire to cook for a while. For the last 2 months I have been using it constantly! I actually have a freezer with tons of soups and stews in it now for when baby arrives soon and I won't want to cook again. I made this in the instant pot, but I'm including a stove top version as well.<br />
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Tomatoes unfortunately give me heartburn, so it is hard to find soup recipes that don't call for tomatoes. If anyone has a soup or stew recipe without tomatoes let me know!<br />
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<b>White Bean Carrot and Kale Soup</b><br />
<br />
1.5 pounds fresh navy beans or 1 pound dried white beans (rinsed and soaked according to bag instructions)*<br />
1 TBS olive oil<br />
2 slices of bacon chopped (or some ham or sausage chopped up) *<br />
1 large onion chopped<br />
2 ribs celery chopped<br />
4-6 large carrots chopped<br />
1 tsp minced garlic<br />
6 cups chicken broth for fresh beans or 8 cups for dried beans*<br />
1 tsp thyme<br />
1 tsp salt<br />
1/4 tsp black pepper<br />
1/8 tsp cayenne pepper<br />
As much cleaned and chopped Kale as you want! I used about one bunch (Can also use fresh or frozen spinach here)<br />
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<b>Instant Pot instructions:</b><br />
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Set pot to "Saute" function. Add oil to pan and saute bacon or other meat until browned and cooked. Add onions, celery and carrots and saute for 5 minutes stirring every once in a while. Add beans, broth and spices to pot and stir to combine. Seal lid and set to high pressure and cook for 20 minutes for fresh beans and 25 minutes for dried beans. Force release after 5 minutes. Set to "saute" setting again and add Kale, cook until Kale is tender. Add more salt to taste depending upon your taste.<br />
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<b>Stove Top Instructions:</b><br />
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Add oil to large stockpot and saute bacon or other meat over medium/high heat until browned and cooked. Add onions, celery and carrot and saute for 5 minutes stirring every once in a while. Add beans, broth and spices to pot and stir to combine. Cook over medium/high heat for 30 minutes for fresh beans and 40-50 minutes for dried beans. Add more liquid if getting too thick and beans aren't cooked yet. <br />
Cook until beans are tender. Add Kale to pot and cook until Kale is tender - about 5-10 minutes. Add more salt to taste depending upon your taste.<br />
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*Our local grocery store sells frozen fresh beans - I prefer these to dried beans - taste better to me :)<br />
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* Depending upon the temperature you cook this soup at you may need to add more broth or water if soup is too thick for your liking.<br />
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* You can also make this vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-8539586101604795562017-09-11T18:15:00.000-07:002017-09-11T18:15:27.874-07:00Thick and Chewy Snickerdoodle Cookies<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCLZQqQGlJodb9kHElh_h6XQBn7PYYYpR7Pc6nyFxFji3eUSaQri3UrOBb2KtJ_v43zhVhco3X8qCBj48W5yvYjWC1UgeUnamDBqgsmtbgxe_2xMVDM8jiuy0r_TIaxthd2ZKMZWZOL31/s640/IMG_9875.JPG" width="640" /><br />
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My niece asked if she could come over this weekend and make some cookies for one of her teachers with me. Um...yes...I am always down for making cookies! She requested snickerdoodles and we decided to try out a new recipe. I was pleasantly surprised at how delicious they were and ate way more then I was planning too. I am not the biggest fan of any cookie without chocolate in it...but these were darn tooting good! After I made them I thought that they might also be good using pumpkin pie spice in the topping instead of straight cinnamon...this I will try next time!<br />
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My niece is 13 going on 21 and as we were baking she told me that she bakes cookies with her 2 friends a lot and that she is the one always telling them what to do. She said she learned a lot from watching me bake and then baking with me, and then she said "you know all your tips and tricks really do work, I mean, scraping the bowl down really well in between mixing really does make a better cookie!" Haha, not going to lie - it made me smile : )<br />
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These would make a good addition to any Christmas Cookie tray or tin. I was contemplating getting started early on Christmas cookie dough baking this year since baby is due to arrive at beginning of December...but then realized I don't really have time to do that now either. I'm hoping I can still manage some sort of less fancy Christmas cookie assortment for neighbors and friends this year...not sure I am capable of just letting Christmas go by without any Christmas baking. Haha, but honestly, I probably won't even realize it is Christmas this year I will be so zonked out from having a newborn.<br />
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Did I mention we are having baby #2? We are super excited and of course have nothing ready for baby again! Names? Nope. Found a doula? Nope. Nothing is ready. Somehow I blinked and we are in our third trimester already! When I ask Charlie where baby is he points to my belly and then points to himself - he is so right...he will always be my baby : )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYNK87S-QPQ7sqAQFyFyI9lSukU36YW6ayju3p6v_a3bX4pBiw7oAcK9MGqOnRwOHS_-OogCx8Ruqj2idNfW-9L1LxIGTM_k0vzD9O_LlrUbRlWzme1GnpLbq1msj-3TztYkEXcsPfne0/s1600/IMG_9872.JPG" imageanchor="1" style="background-color: white; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYNK87S-QPQ7sqAQFyFyI9lSukU36YW6ayju3p6v_a3bX4pBiw7oAcK9MGqOnRwOHS_-OogCx8Ruqj2idNfW-9L1LxIGTM_k0vzD9O_LlrUbRlWzme1GnpLbq1msj-3TztYkEXcsPfne0/s640/IMG_9872.JPG" width="640" /></a><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Thick and Chewy Snickerdooles</span></b><br />
adapted from sallysbakingaddiction.com<br />
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<ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup (2 sticks) unsalted butter, softened to room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 and 1/3 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 large egg</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">3 cups all-purpose flour<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: transparent; font-family: inherit; font-style: inherit; font-weight: inherit; text-align: center;">2 teaspoons cream of tartar</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 1/2 teaspoons ground cinnamon</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt (not kosher or coarse)</li>
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<span style="font-family: Georgia, Times New Roman, Times, serif;"><b>Topping:</b></span></div>
<ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon cinnamon</li>
</ul>
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<ol style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Preheat oven to 375°F We have a gas oven that gets super hot so I actually preheated my oven to 360 instead...every oven is different so do what works for you!</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Make the topping:</span><span style="font-weight: inherit;"> mix 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Make the cookies:</span> <span style="font-weight: inherit;">In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed and mix again. Set aside.</span></li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough is quite thick and you may have to stir it by hand to fully incorporate the dry ingredients.</li>
<li style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Scoop 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Bake cookies for 8-10 minutes. The cookies will be very puffy and soft. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyD7ibynWLvtsmfQS8qiKbKLQLfKE3TDojh8cw5Z0jxH0VW4w6G091Cr-TTgWk_GcTzrHjzRbNov1HNyXOGdgPvs8Otz2Qe92RuE9SpYR9Y3_2Py2nUzteePPTulNsu8PfDXdhJE-O3_o/s1600/IMG_9870.JPG" imageanchor="1" style="background-color: white; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyD7ibynWLvtsmfQS8qiKbKLQLfKE3TDojh8cw5Z0jxH0VW4w6G091Cr-TTgWk_GcTzrHjzRbNov1HNyXOGdgPvs8Otz2Qe92RuE9SpYR9Y3_2Py2nUzteePPTulNsu8PfDXdhJE-O3_o/s640/IMG_9870.JPG" width="640" /></a></div>
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-65008588519217126522017-09-03T19:09:00.000-07:002017-09-03T19:13:35.403-07:00Carrot Cake Paleo Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgz2OBgJ6jGOZAbBdHqPE7TQBcePkiQhGdbdSgOoM-NmfBgKx92sT1SslMqulpLX64SVRaPpo6GYV9wCq2DlE4BGz3Eqi9zxgxcDc6a9RDF75kozCmEIIudHvR3RcJj0B25K4y6IciJTt/s1600/IMG_4880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgz2OBgJ6jGOZAbBdHqPE7TQBcePkiQhGdbdSgOoM-NmfBgKx92sT1SslMqulpLX64SVRaPpo6GYV9wCq2DlE4BGz3Eqi9zxgxcDc6a9RDF75kozCmEIIudHvR3RcJj0B25K4y6IciJTt/s640/IMG_4880.JPG" width="480" /></a></div>
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Recently I received some bad news about someone and it really shook me up. You know the kind of news where you suddenly can't breath and are basically in shock mode? The kind of news where you start to question everything in your life and it just takes a while to process? Yeah, that kind of crappy news. When I received this news I basically spent 2 days shut in my house crying/processing while Charlie just played. I think he knew I was having a hard time, because for 2 days he played happily by himself, didn't really cry or whine all that much and was just so sweet to me. Every once in a while he would stop playing and just come over to me and give me a hug or kiss. Then when I picked him up from his nap he clung to me in a tight hug and wouldn't let go - this is something he has never done before. Also, once when I was crying he came up to me, looked me in the eye and wiped my tears away with his slimy little adorable hands.<br />
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How can one so little already know how to express such compassion? It was as if he was saying without words, "I love you Momma, I'm sorry you are hurting, and I am here for you." Made my Momma heart so happy to see him show this kindness to me.<br />
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If only we could all show this kind of compassion to others. I had a friend call me after receiving this news, and the first thing she said was that she was sorry she didn't call sooner, but she didn't know what to say to me, but then realized that was a terrible reason to stay away and called anyway to let me know she was praying for us and was here for me if I needed her. How many times have I done that? Known someone was grieving or going through a hardship and didn't know what to say or do so I just stayed away. Just because pain and suffering is uncomfortable and awkward doesn't mean we should stay away. Christ shows us what to do. He is on His cross suffering and uniting in our pain and suffering and calls us all to do the same to others. When we see someone walking through a storm in their life we should walk beside them and help them carry their cross. Knowing you are not alone in your pain and that people are there to help you through brings so much comfort.<br />
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Okay, I'll get off my soap box now and share this new recipe with you. As many of you know I eat paleo pancakes pretty much every day for breakfast. I was getting tired of my pumpkin and apple ones and started looking for some new options to add to my rotation. If you have a food processor with a grate option - then these come together really quickly. If you grate the carrots by hand it can be a bit tedious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvTyjf9dYI1a73y4k__c0L1vm4vSXSRqAs4vgZSgoC-bPDfMNYQdzpN1FJ_-GUlVEsTTbrUc-b2ivleHemmBF29lm8M7517Rdme_O2ve0q96yAU3OscNhM59YBlDIYs51Sqq8Isp2Ht34/s1600/IMG_4881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvTyjf9dYI1a73y4k__c0L1vm4vSXSRqAs4vgZSgoC-bPDfMNYQdzpN1FJ_-GUlVEsTTbrUc-b2ivleHemmBF29lm8M7517Rdme_O2ve0q96yAU3OscNhM59YBlDIYs51Sqq8Isp2Ht34/s640/IMG_4881.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Terrible I phone pictures!</span></div>
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<b><span style="font-size: large;">Carrot Cake Paleo Pancakes</span></b><br />
<span style="font-size: x-small;">adapted from Paleomg.com</span><br />
<span style="color: #666666; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">1 cup carrots, shredded</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">3 eggs</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">½ cup</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> almond flour</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">½ cup</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> milk (almond milk, coconut milk, real milk - whatever kind of milk you use)</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">¼ cup walnuts, chopped</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">2 tablespoon</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> melted coconut oil</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">2 tablespoon</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> coconut flour</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">½ teaspoon baking powder</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">½ teaspoon baking soda</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">¼ teaspoon salt</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">3/4 tsp. cinnamon</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">1/2 tsp ginger</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">1/4 tsp. nutmeg</span><br />
<span style="color: #666666;">1/4 </span><span style="color: #666666;">cup raisins</span><br />
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<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Mix all dry ingredients together in a large bowl: almond flour, coconut flour, baking soda and powder, and spices together.</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Add wet ingredients to dry ingredients: carrots, eggs, milk, coconut oil, and raisins. Mix thoroughly.</span><br />
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<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Heat a</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> skillet or pancake griddle</span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"> </span><span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">up to medium-high heat and use coconut oil to grease the surface. </span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Pour batter into small pancakes onto hot griddle. Cook on both sides for 3 minutes.</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Top pancakes off with coconut butter and maple syrup.</span><br />
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span>
<span style="color: #666666; font-family: inherit; font-style: inherit; font-weight: inherit;">Also, I make a double batch of these and store leftovers in the fridge and just eat them cold or toast them. Charlie loves them too as a nice and easy snack or breakfast option.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2QhtDGQ2va4VZIN4Vic33z6d8BjJvn1t8kBG3R14uG5NvZJMeaIgYIShAt0gHQYfAsm7xAEDZDjM60xwNcloQDEUApsd3lsoVGt28uvhG-wBVRUek2IP_mhS9ngBF0a249-3cHFKwJkV/s1600/IMG_4883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2QhtDGQ2va4VZIN4Vic33z6d8BjJvn1t8kBG3R14uG5NvZJMeaIgYIShAt0gHQYfAsm7xAEDZDjM60xwNcloQDEUApsd3lsoVGt28uvhG-wBVRUek2IP_mhS9ngBF0a249-3cHFKwJkV/s640/IMG_4883.JPG" width="480" /></a></div>
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<br />Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0tag:blogger.com,1999:blog-1033364524962568033.post-54908423328748774532017-08-22T18:25:00.001-07:002017-08-22T18:25:59.278-07:00Paleo Banana Bread with Streusal Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9r1Ls7by8l-gA50nlupHU0O8JRoZdvMYx_xCtlqIpUTKRRZQAkJhl43WvLxeDMt1xjl6AzyWCEZMqVZQUYW_MItce_T8IPPYjtIW_plPF5EGftVZKoMykitne0HZN9KnjVnsOyssB4BYq/s1600/IMG_9522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9r1Ls7by8l-gA50nlupHU0O8JRoZdvMYx_xCtlqIpUTKRRZQAkJhl43WvLxeDMt1xjl6AzyWCEZMqVZQUYW_MItce_T8IPPYjtIW_plPF5EGftVZKoMykitne0HZN9KnjVnsOyssB4BYq/s640/IMG_9522.JPG" width="640" /></a></div>
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Who knew there were so many different parenting philosophies out there? My older sister introduced me to Montessori and RIE methods and that is loosely what I look to for inspiration. I'm constantly reading about different techniques and approaches to raising good children. Some of it I think is insane, other stuff I like. Some people say "don't praise your kids", others say, "Be sure to praise them a lot". Some say "never tell them no", others say "tell them no all the time". Haha so many different opinions out there. As parents I feel like we all just have to do what feels right for our families.<br />
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Every night Charlie and I have our own little routine. I kind of recap our day to him and talk about how it went. Every once in a while he chimes in with random words like "Waffle" or "Book". Then we say night prayers together...which, now that he can fold his hands in pray position it is even more precious : ) Then I take him to his crib and before I lay him down I tell him that "He is wanted, he is needed, he is appreciated and he is loved." Who knows if this is emotionally good for him or not, I am his mother and I plan on saying these things to him as often as I can. I think a lot of people out there feel unloved and unwanted and that makes me sad. If I can do one thing here on this earth, I want to be sure that I love my husband and kids as best as I can, and that they know without a doubt that they are loved by God and by me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtyxfzcz7BMKgk5YXoSpXaIMHDf648vzgCLM4UVAj8S0qJkGS_r0bVhlSLYvdwGR3y5E82rndtBUtyQ4lZjGFs5QOtqJquD79XVwD-1u20v_tqCWwsuyCHCdgyKPfXpLhng8XjHDta9Sf/s1600/IMG_9523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtyxfzcz7BMKgk5YXoSpXaIMHDf648vzgCLM4UVAj8S0qJkGS_r0bVhlSLYvdwGR3y5E82rndtBUtyQ4lZjGFs5QOtqJquD79XVwD-1u20v_tqCWwsuyCHCdgyKPfXpLhng8XjHDta9Sf/s640/IMG_9523.JPG" width="640" /></a></div>
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I heard a good homily this week and Father said something that really stuck with me: "Receive the love and joy of Christ and share it with others - this, this is your vocation."<br />
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One way I show people that I love them is by cooking. Anyways, as I type I have a double batch of this paleo banana bread in the oven - it is so tasty! Charlie and I love it as a healthy snack option. I have made it at least a dozen times in the last year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe55dglqW4lmqtM2rhQxY7Z1Suv9H4KcvkLnioYLBltnUcVDV81P7iRFo1CFo_329cPLmZ-CZEc-4shMENDWk3hGz7L_qcZVz_vCNOFoUpjz2rE67xjqp2Ss1o1F2uAZKzdLE978TBAG76/s1600/IMG_9527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe55dglqW4lmqtM2rhQxY7Z1Suv9H4KcvkLnioYLBltnUcVDV81P7iRFo1CFo_329cPLmZ-CZEc-4shMENDWk3hGz7L_qcZVz_vCNOFoUpjz2rE67xjqp2Ss1o1F2uAZKzdLE978TBAG76/s640/IMG_9527.JPG" width="640" /></a></div>
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A few tips to making this bread:<br />
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- We always have frozen bananas in our freezer. If they are a little over ripe and you don't plan on eating them before they are too far gone - peel them and stick them in a ziploc in your freezer. When you want to bake with them take them out of the freezer at least an hour before you need them so they can defrost.<br />
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- Almond butter is expensive! Whenever I make this bread I make my own. Super easy. Toast the almonds for a few minutes until they smell toasted. Place in a high powered blender or food processor with a little bit of coconut oil and process until smooth. Down here in Texas I can get almonds for as low as $3.99/pound - so it is a lot cheaper then buying the almond butter made already.<br />
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<span style="font-size: large;">Paleo Banana Bread with Streusal Topping</span><br />
<span style="font-size: x-small;">adapted slightly from the paleomg.com </span><br />
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<ul style="background-color: white; border: 0px; font-size: 12px; line-height: inherit; margin: 0px 0px 0px 20px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">3 brown bananas, mashed</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">¼ cup maple syrup</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">1 teaspoon pure vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">3 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">½ cup almond butter </span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">¼ cup <a href="https://www.amazon.com/gp/product/B000KENKZ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000KENKZ8&linkCode=as2&tag=paleomg08-20&linkId=fa8af7276532f3cc1e9b35142d1f1282" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration-line: none; transition: color 0.2s linear, background 0.1s linear; vertical-align: baseline;" target="_blank">c</a>oconut flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">½ teaspoon baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">½ teaspoon baking powder</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">pinch of salt</span></li>
</ul>
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<span style="font-size: 12px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div>
<span style="font-size: 12px;"><span style="font-family: Verdana, sans-serif;">Topping Ingredients:</span></span></div>
<ul style="background-color: white; border: 0px; font-size: 12px; line-height: inherit; margin: 0px 0px 0px 20px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">4 tablespoons unsalted butter, at room temperature (or coconut oil)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">2 tablespoons coconut sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">2 tablespoons <a href="https://www.amazon.com/gp/product/B00HS01I1A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00HS01I1A&linkCode=as2&tag=paleomg08-20&linkId=51f08d681b53ff32af67e76a679d035f" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration-line: none; transition: color 0.2s linear, background 0.1s linear; vertical-align: baseline;" target="_blank">a</a>lmond flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px center; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">¼ cup walnuts chopped</span></li>
</ul>
<ol>
<li>Preheat oven to 350 degrees. Grease a loaf pan<span style="color: #666666; font-size: 12px;"> </span>and then line pan with parchment paper.</li>
<li>In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter until smooth.</li>
<li>Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well until smooth.</li>
<li>Pour batter into loaf pan. </li>
<li>In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and walnuts. Use your hands to mix the toppings together.</li>
<li>Place chunks of the toppings all around the top of the banana bread mixture.Place in oven to bake for 50 minutes.</li>
<li>Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.</li>
</ol>
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Whisked Awayhttp://www.blogger.com/profile/17732501289480716515noreply@blogger.com0