EDIBLE // COMFORT CASSEROLE

 



This week we had a church potluck we were attending, and on top of that we've been trying to stay ahead in our meal-planning so we don't get overwhelmed in the food department. The kids are often overwhelming and anything we can do to make life easier is a 100% good idea, always.

I decided to make a tater tot casserole for the potluck. Two reasons: 1) it's delicious and 2) last time we potlucked there wasn't a lot of food, let alone food that the kids would eat (the pizza someone brought was gone before we made it through the line, go figure!) so I took matters into my own hands making something that the kids will eat and that contains all the major (albeit not-so-healthy) food groups: you've got your protein (ground turkey) veggies (frozen peas - go ahead and use fresh it you've got 'em!) and carbs (tater tots), oh and there's dairy in there, too, with the creamy soup. I do not add salt to this as there's already a good deal of it in the soup and tots. But it's like I always say... to each their own! I can hear Bob laughing at me as I type that last part ;)

I figured that while I was cooking/baking it might make life easier to double the batch (one for church, one for home) so in the spirit of simplicity, I made two. The following is the recipe for one 9x13 casserole.

 

Ingredients:
1 lb ground turkey
1 C. onions, chopped
1 t. pepper
1 can cream of mushroom soup
1 C. frozen peas
1 Bag frozen tater tots

 

To Make:

Brown the turkey + drain it well. Add: onions, soup, and frozen veg and mix well over low heat. Spread mixture in 9x13 baking dish. Top with a layer of tots. Bake at 350 for 1 hour.

Some people like to smother it with cheese during the last 10 minutes of baking, I say just follow your heart (you know, literally - that's high in cholesterol + sodium) Enjoy!

 

 

I could use some recipe inspiration, what's on your "comfort food" list?

 

EDIBLE // MILK-MAKING COOKIES

Breastfeeding is something that is so severely personal from one mother to the next. It's wonderfully nurturing for many but at the same time not always an option.

 

I breastfed my twins for seven months. We also tried introducing solids to them at three months old (what did we know?!).  When I went back to work and was working two jobs I decided that I was being spread too thin and switched to pumping and supplementing. My daughter was exclusively breastfed until seven months at which point she demanded solids. She was breastfed until she self-weaned at 13 months.

 

When I find out that a girlfriend is pregnant I think of it as a time that one mother can nurture another. A time for companionship and camaraderie in a brand new way; an extra way to love someone. I love everything about pregnancy and motherhood. I love carrying a life in my body, I love the bump, I even love the sickness that some experience.

 

One of my favorite ways to love on a new mom is to deliver a giant batch of lactation cookies. They're fairly easy to make and absolutely delicious (breastfeeding or not) and really just make my heart sing. The purpose of these cookies is not to give someone on a "health kick" a boost. They're calorie-rich and have a secret ingredient that helps support a healthy milk supply. They're good from the moment labor begins until the day mom wants to be done producing milk.

 

The recipe I use is loose and open to translation. I've done it many different ways over the past couple years, each time learning something new. I'll try to share those tips with you along the recipe's way so you can make a big awesome batch of love for someone in your life, too.

 

Also, I make these ahead often and freeze them - works great, too!

 

You Need: 

1 C butter for a healthier option use coconut oil instead, I've done both and they're both fantastic

1 1/2 C brown sugar don't skimp here - these are for a new breastfeeding mom, she needs calories and sweet, sweet love

4 T water

2 T flaxseed meal aka ground flaxseed; can be found at any local health food store

2 eggs

1 t. vanilla

2 C flour I always use whole wheat

1 t. baking soda

1 t. salt

3 C old-fashioned oats thick cut and steel cut are fine, too

1 C chocolate chips/almonds/macadamia nuts/raisins whatever takes your fancy

6 T brewers yeast  not to be confused with bakers yeast or any other yeast

 

Preparation time is around 15 minutes.

• Preheat the oven to 350F.
• Mix together flaxmeal and water, set aside for 3-5 minutes. You're making a "flax egg"
• Cream butter/oil and sugar. Add eggs one at a time, mix well.
• Stir flaxseed mixture and add with vanilla to the butter mix. Beat until blended.
• Mix together dry ingredients, except oats and chips.
• Add to butter mixture. Stir in oats, then chips.
• Scoop or drop onto a greased or lined baking tray.
• Bake for 8-12 minutes, depending on size of cookies.
• ** This recipe makes heaps – depending on the size, you could end up with 5-7 dozen. Which is fine.

I hope you and your new/expecting mom frands enjoy this as much as I have! If you try it, leave me your thoughts below. I'd love to hear how you make it your own! xo

EDIBLE // NO BAKE (raw) ENERGY BITES

 

More of this in my life, please. And by this I mean simple recipes that take almost zero time to make, that are full of decent ingredients and treat my family without filling them full of weird ingredients. Last year while trying to eat strictly vegan + mostly raw I learned about no-bake energy bites (which are also "raw"). I made them multiple times and packed them as park snacks for our family and to share with friends. There are no hidden ingredient surprises so they're amazingly easy to share with almost any dieting or diet-restricted child/friend.

 

A note from a seasoned energy bite maker: make a double batch.

 

 

Ingredients:

 

2 C. oats I prefer old fashioned oats

1 C  peanut butter single-ingredient preferred; no added oil, salt or sugar, etc.

1/2 C. honey local + raw is best

1/2 C chocolate chips I use semi-sweet + mini - they distribute in the mixture more evenly, organic or dark are great!

1/2 C flax meal another good one to buy organic!

1 t. vanilla available organically

To Make:

Loosely measure all ingredients in a large mixing bowl. I say loosely because occasionally I add a bit more or less peanut butter depending on the humidity of the room/day, temperature, desired stickiness, etc. Play around with add-ins, too! You don't have to use chocolate chips - raisins, goji berries or carob chips would be great in these, too. Trust me, I know!
Roll dough into 1 inch balls and refrigerate covered for at least 20 minutes to help everything set.
Enjoy!

 

If this gets your blood pumping you'll love this amazing raw vegan fudge recipe. Seriously, so divine and (bonus) there are secret veggies inside!

EDIBLE // HEALTHY HOMEMADE POPSICLES

Something I dream of: a life without plastic. Sounds ludicrous, right? It's actually a lot more attainable than one might think. The obstacle is overcoming the copious amounts of plastics that bombard our daily lives already.

 

Why do you care about living plastic-free?

I can't say it better than the good folks at lifewithoutplastic.com so I encourage you to read the health and environmental risks here.

 

I grew up with plastic popsicle molds, and loved them, and I want my children to have all the childhood joys that I had plus so much more SO we sought out an alternative to the chemical-laden cups we knew. The result is those gorgeous stainless steel freezycups with reusable bamboo sticks and silicone gaskets for color labeling.

 

It amazes me how something so right and so genius can be so simply beautiful, too.

I received the above mentioned freezy cups from lifewithoutplastic.com I was not compensated for this post in any other way. I do not suggest products that I do not believe in. The opinions herein are 100% my own. If you like what you read on this blog please click below to vote for us on Top Baby Blogs. We really love and appreciate our readers and would love to continue to bring you high quality goodies!

EDIBLE // BIRTHDAY TREATS

So much happened over Twins-Turn-Three Birthday Fiesta time that it's hard to capture it all. That being said I decided to share my personal favorite category: food. Of course when I say food I really mean cupcakes. Lots and lots of cupcakes.

 

The plan was for strawberry cupcakes - that's it. But when Dayr pulled a fast one the day of Tay's Birthday and asked for orange we didn't have the hearts to say no. After all, it must be hard being the second born of twins, your birthday (in his case) always a day behind. I imagine I'll be soft about that my whole life.

 

There were strawberry, orange, and store-bought amazeballs-with-tons-of-ooey-frosting chocolate + vanilla cakes. My favorite part is decorating, only winning my love by a hair more than eating. I love eating. The kids? They wanted cakes morning, noon, and night. Of course, like responsible parents, we only gave in most of the time.

 

And for dinner we let the tots decide. The menu? Hot dogs and macaroni and cheese. Wasn't gourmet but it sure made life easy! And, be still my heart, they did ask for tomatoes and cukes, too! Do we know how to raise 'em or what?!

 

Enjoy this unfair food porn, I know I did!

 



also, please:

 

EDIBLE // ROASTED PORK + VEGETABLES

Some nights I'm okay with eating whatever is left in the fridge. And some nights my husband works late, is planning on an early morning followed by a long day, and I'm inspired to pull myself out of cooking hybernation and make something WOW. This meal is for the latter, especially considering last night consisted of organic hot dogs, cukes, raisins, pretzels, and sleepytime tea for both me and the tots.

A couple weeks ago I mentioned Bob's amazing skills in the kitchen, and his patience and tender-heartedness really shone through when he gave me + the kids a cooking lesson with a similar piece of meat. In an attempt to really do it right I honed in all of my memory power that's not very much and tried my best to remember all the secrets. Which I, of course, intend to share with you!

First I cut my six-pound pork loin into two pieces: one two-pound piece for this meal, and one four-pound piece for later, to cut into "chops" or whatev. After that I made a rub for the roast. It consisted of: three cloves of garlic, one tablespoon of coconut oil, and about a teaspoon give or take of both rosemary + thyme. After I ground that up in the molcajete, I dried the meat + spread it on.

Once that was done I chopped some veg. Into my casserole dish went: four peeled and chopped carrots, a sliced white onion, and two sweet potatoes that were peeled and halved. I also poured about a cup of water into the dish, just to help steam the goods.

The pork went onto the beautiful veggie bed, and into a 425 degree over for about 20 minutes, just to sear the outside. After that I turned the oven down to 375 for the remaining time, about another 40 minutes.

 

This meal is quick but does require about an hour of roasting, inexpensive, and simple to prepare, not to mention toddler-approved. Enjoy!

EDIBLE // SPRING ROLL DIPPING SAUCE

 

 

While making magic this week Bob found himself trying to use up what remained of a pork loin, as well as some scraggler veggies. In the back of the cupboard, not used in a year, he found some rice paper skins (no, they don't go bad - I don't think) - score! Translation? We are having SUMMER ROLLS! Since he's the magic man in the kitchy I stick to sides and sauces when he's home. After browsing some sauce inspiration, and finding nothing that met my desire for heat, I came up with this little gem. I hope you make it, and use it sometime soon. I'm pretty sure the amount of flavor in that teeny little bowl should be illegal. Just sayin'.

 

Ingredients:

 

• 3/4 C soy sauce we like liquid aminos around here
• 3 T. rice vinegar
• 1 T. lemon juice always use fresh if it's available!
• 1 t. sugar or honey, stevia, etc.
• 1 clove garlic, minced
• 1/2 white onion, minced
• 2 T. red chili paste
• hefty sprinkle of sesame seeds

 

Whisk it all together and serve with FRESH Spring or Summer rolls!

Side note: I did make a separate batch for the tots without garlic, onion or chili paste. You know, boring.

 

Our summer rolls included: jalapeño, cucumber, carrot, sliced pork, and lettuce, but the amount of entrees that this sauce will be devine with is end.less. I was practically licking my bowl after din. Start your week with something spicy + enjoy, friends!



   

EDIBLE // CHEWY MOLASSES COOKIES

The reason I hate my scale. 

EDIBLE // PEPPERMINT SWIRL COOKIES

Tomorrow I'm hosting my first ever cookie exchange, something I've wanted to do for, like - ever! I'm no Martha Stewart but I do like to think I can bake up a pretty sweet confection, in every sense of the words. I decided on peppermint for my contribution, since the smell and sight make me instantly think Christmas. The gems I'm going to share with you are knock-your-socks-off pepperminty. My husband says they're good smoochin' cookies, after eating one your breath is freshy fresh.

 

EDIBLE // PEANUT BUTTER CHOCOLATE CHIP COOKIES

   

If the day doesn't go exactly like I had hoped, or I'm feeling an afternoon slump, or the weather is a little off, or I have a headache, or the day ends in "y" then I feel like baking. Sometimes it's the best therapy for me. Especially on days like today when all the kids are napping, Bob's at work, and I can just zone out to Parenthood reruns. It's heavenly. I was on a roll today with two types of sugary delights, but I'll share with you my favorite: Peanut Butter + Chocolate Chip.

 

When I first moved in with Bob I was adamant that I did NOT like peanut butter. Then he pointed out that I ate it on EVERYTHING! Pancakes? Peanut butter! Waffles? Peanut Butter! Ice cream? Cookies? Sandwich? You guessed it - peanut butter! So I guess I like it and it's kinda my weakness. So what?

 

I was trying to come up with a recipe that didn't use butter butter because, well, I just was. So this is what I came up with. These are quick, easy, and so so delicious! They'd be perfect for those upcoming cookie swaps ;) One of which I plan on hosting, stay tuned!

   

Ingredients:

1 cup peanut butter I used a mix of chunky and Naturally Nutty's butter toffee!
1 C brown sugar
1 teaspoon baking soda
2 eggs
1/2 cup flour
1 cup chocolate chips I used carob, I love the way they just barely melt

To Do:
1. Preheat the oven to 325 degrees.
2. In a large bowl combine the peanut butter, sugar, and baking soda until well mixed.
3. Add the eggs, one at a time.
4. Add in the flour, mixing until well combined.
5. Stir in the chocolate/carob chips.
6. Form the dough into 1 inch balls and place onto an ungreased cookie sheet.
7. Bake for about 10 minutes, or until the cookies are slightly puffy and light brown around the edges.
8. Let cool on a wire rack.

I hope you DON'T enjoy these as much as I did, because that might make you sick ;) Cheers!

   

EDIBLE // FALL LEAF PIZZA

 

 

This fall leaf pizza recipe is inspired by something I saw recently on Pinterest. The original was a bit more involved with vegetable variety and dough selection. In the spirit of keeping things simple I've dumbed it down a bit. No disrespect to the originating chef, hers was beautiful, too! Anyway, this pizza takes only 3 ingredients and about 20 minutes to make, which is perfect for me since I'm always doing something with at least one of my three tots.

 

Not only does this pizza look fantastic at a Harvest/Thanksgiving/Fall party, it tastes amazing, too! The proof: my dear friend is preggo to the max. Can't eat a thing. Sick. Sick. Sick. Well, she + baby LOVED this pizza! She told me so both in person and in a super sweet thank you card, so you know it must be true! Try it for yourself and watch your guests and your belly smile contently.

 

Ingredients:

 

1 roll pillsbury whole wheat pizza crust

1 container garden vegetable cream cheese

2 C. diced bell peppers

 

How To:

 

- Roll out the pizza dough on a cookie sheet and cut a leaf shape with a pizza cutter. Bake as directed checking often.

- Allow to cool then spread with cream cheese

- Top with LOTS of bell peppers

- Eat it happily!

 

At the par-tay!

 

Tay, Day + Ay loved this pizza for lunch, when they had it again that night at a party, and the next day as leftovers. They'd love for you to click this link (below) and vote for us, too. Thanks, friends!

 

EDIBLE // VEGAN CHOCOLATE CHIP BANANA MUFFINS

I welcome Fall for the beautiful weather, football games (socializing, really), crafts, but mostly for the baking. The whole summer we boycott the oven, so as soon as the thermometer starts to dip I am itching to try some new noms.

This recipe is quickly becoming a weekly staple for me, as the nutrient-rich ingredients make an awesome quick breakfast for the five of us, or a quick snack for fussy twins or baby girl. Make a double batch and freeze some, too! Anything to make life with kids (or without!?) a bit simpler.

 

Ingredients

 

3 over-ripe bananas I used frozen and thawed them first
1/2 C agave nectar
1/2 C applesauce
1/4 C coconut oil
1 t. vanilla
2 C whole wheat flour
4 t. baking powder
1/4 t. salt
1 t. cinnamon

1 t. nutmeg
1/2 C whole old-fashioned oats not quick oats
1/2 C carob chips

 

Preheat oven to 350 degrees. In a large bowl mix the bananas until mashed. Add the agave nectar, applesauce, coconut oil and vanilla and blend.  Add in the bowl the flour, baking powder, salt, cinnamon and nutmeg. Mix until well blended. Add oats and carob chips. Evenly distribute the batter between in a 12 slot paper-lined muffin tin. Bake for 25 minutes and store in the fridge. Happy noms!

*For my non-vegan readers use regular chocolate chips instead of carob.

EDIBLE // RAW VEGAN CHOCOLATE FUDGE

Remember a short while back the BBQ sans BBQ I mentioned? Well, since that day I cannot stop thinking about the ooey, gooey, melt-in-your-mouth, seriously-not-enough-awesome-words-to-describe it fudge I made.

 

After trying the dish many months ago I've wished for an event just so I could make it. And then it happened.

 

I used a recipe from my good friend Sarah & Better Balance Fitness. If you're into having a clean and healthy lifestyle & diet- be sure to scope her FB page. There are TONS of awesome recipes and tips laid out. Anyway! Back to the goodness.

 

But first, something to laugh at because, let's face it, nothing goes better with chocolate than laughter. Am I right here?

 

Disclaimer: Yes, I know this recipe has a vegetable in it. It's delicious, I promise. I wouldn't share it if it wasn't! Also yes, I realize fudge doesn't typically have a "crust." I've called this cheesecake, fudge bites, brownie-like. For the sake of simplicity I settled on fudge.

Ingredients:

For the Crust:

2 cup raw almonds
2 tablespoons coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
⅛ teaspoon fine sea salt

For the Filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
½ cup cocoa powder
½ cup pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon fine sea salt
¼ cup coconut oil, melted

Prepare the crust by placing the almonds in a food processor and grinding them into fine meal. Add in the rest of the crust ingredients, and process again until well combined.

Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer while you make the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until smooth and creamy. Add in the melted coconut oil, and blend again until everything is combined.

Pour the filling into the frozen pie crust, and allow to set for about 4 hours.

Note: Serve directly from the freezer, for best texture, as it will soften if left at room temp.

Now, quit sitting on your butt and go make a batch. Seriously. For starters you're going to have to wait for it to set in the freezer so you're already behind, and beside that... THERE'S A VEGETABLE IN IT - serve it tonight for dinner for crying out loud. And enjoy!

 

 

EDIBLE // RAVIOLI SOUP

Picture this: It's Spring... the birds are chirping, the trees are budding, and the sun occasionally shines. but then out of nowhere you see snow on the ground and you wonder "did I dream all of that?" The answer is no, probably not. It's more likely that you live in Northern Michigan and you're just noticing Mother Natures dark, disgusting, ill-timed sense of humor.

To help beat the confusing Spring blahs and usher in happy thoughts I turned to this soup. Yupper I did. Surprise! Food for sadness. What a concept, right? It was a hit, not only for me and my husband, but also for our tots! Oh and the leftovers were stellar, too!

Homemade Ravioli Soup

• 1 Can Stewed Tomatoes, 14.5 oz.
• 1 Can Vegetable Stock, 10 oz.
• 10 oz. water
• 1/2 t. Salt free Italian Seasoming
• 3 C. Frozen ravioli
• 2 Zucchini, scrubbed and sliced thin
• Black pepper to taste

Add to the pot: tomatoes, stock, water, and seasonings. Simmer 5 Minutes.

Add ravioli, zucchini and a bit more pepper. Bring to a boil and simmer 8 minutes. Done.

I served this with garlic bread and fresh pear slices but the choices are endless.