My daughter just started school and I have been over here wiping my tears and watching the clock and not doing a whole lot else. But I did manage to squeeze in a guest post over at by friend’s blog ‘ The Family Practice’. She is doing a month-long eat local challenge and some lucky local folks get a box of fresh local goods every week! being the super generous person she is, she stopped by my house with a box and asked me to whip something up. I was so excited to try all the foods and I made a this yummy garden fresh dinner recipe. Check it out HERE and be sure to peek at the other recipes on her site as well!
After watching a marathon of ‘Food truck wars’ and drooling every time the Nom Nom truck came on screen I knew I had to cook up some bánh mì ASAP. I never was one to follow rules ( or recipes) so after checking out a few variations online I decided to put my own spin on it and (I don’t use this term often but…) It was oralgasmic.
I started off by making pickled carrots (sans daikon because I forgot to grab one at the store DOH!) which are super easy to make, the recipe I used is right HERE. Next I put the chicken breast in the crock for 3 hours until it shredded easily and then let it simmer while I finished off the rest. A little bit of sriracha mayo magic and toasted buns later and I was in foodie heaven.
This sammy packs up nicely for picnics or lunches or you can just shove it on your face and then eat your leftovers out of the fridge like I did.
*Makes 6 sammiches
What you need
- buns of choice, toasted. There is much debate about the perfect bánh mì roll but I used a ciabatta roll and LOVED it
- 2 lbs of chicken breast or more if you want to eat more
- 2 c chicken broth
- cilantro, mint & basil
- 2 egg yolks
- 1 cup veggie oil ( I used grape seed)
- picked carrots or for a quick and simple route use shredded carrots soaked in rice wine vinegar
- cucumber slices
- tamari/soy sauce
- sesame oil
- lemon slice
- tsp of mustard
- sea salt
How to make it
- in a crock add chicken breast and 2 cups chicken broth, cook on high 3 hours
- when chicken is ready shred and remove all but about 1/2 c of broth and let simmer on low for half hour while you prep everything else
- when you are done prepping and ready to assemble sammies heat up coconut oil on the stove and toss chicken in the oil
- add soy sauce and sesame oil to taste
- cook until edges are crisp
- in a food processor add 2 egg yolks
- squeeze about a tablespoon of juice from a lemon and whisk together with egg
- add in mustard and whisk
- slowly add oil drop by drop until you notice the mayo coming together
- increase the amount of oil you add until you are all out
- mayo should be white and thick like well…mayo
- add sriracha and a bit of sea salt to taste, more sriracha is more spice
Garnishes & assembly
- chop about 1/4 c each of basil, cilantro and mint and toss together
- peel and slice cucumbers
- Make picked carrots HERE or shred carrots and soak for half hour in rice wine vinegar
- toast bun
- spread mayo on both sides and assemble with chicken and garnishes and splash of lime.
- EAT! NOM!
When a chocolate craving hits, it really hits and now amount of fruit or honey will satisfy. The other day I was home sick and suddenly had an intense craving for chocolate and no way to run to the store. I looked in my fridge and cupboards and gathered up any sweet treat supplies I could find and whipped up what is probably the most delicious dessert I have had in ages.
This pudding is light and fluffy and full of coconut deliciousness, it reminds me of a pudding version of a chocolate macaroon. The best part is, eating this is 100% guilt free since there are no sugars and when you use raw cacao and chia it adds even more goodness. If you are like my kiddo and the texture of shredded coconut gives you the heebeegeebeez then you can omit it for a creamy version.
What you need
- sugar-free shredded coconut
- raw cacao powder or dutch cocoa powder although the cocoa will not have the same health benefits
- 1/4 c raw honey
- 1 can coconut milk, frozen ( pour it into a bag and then freeze to make it easier)
- 1/4 c chia seeds
- 1/4 milk of choice, use non frozen coconut milk or almond milk
How to make it
- in a bowl soak chia seeds in milk of choice for half hour
- in the blender puree frozen coconut milk, honey and cacao powder
- fold in shredded coconut (optional) and chia seeds
- let sit in the fridge for at least an hour
I absolutely love cuppow! As a mason jar-aholic I often find myself with a lap full of coffee when one of the kiddos decides to pounce on me mid-drink. I found out about cuppow when I was searching for a mason jar straw to keep spills at bay and I immediately contacted them to get some lids. When they came in the mail the kids and I went right out to the cafe to try them out. The barista and owner were both intrigued by my nifty little top and the kiddo could barely wait to try it out.
The tops easily fit a straw or you can use them as a sippy. The kiddo stole my straw when I looked away so I tried it out as a sippy and I have to say I think I preferred it that way. Having a straw usually means I end up chugging a drink and the slow pour top allowed me to enjoy my drink longer.
The cuppow is not only limited to drinks either, I use the cuppow as a top on my honey jar and it pours the perfect amount to drizzle on top of toast, sammies and oatmeal. I have even used cuppow for salad dressings, balsamic drizzles and to strain out the juice when I shake up a little cocktail in my mason jar.
Cuppow is BPA and Phalate free and made of food grade plastics and are 100% American made. This company is commited to creating as little waste as possible and keeping it local and giving pack to their community. At just $8 a top it is definitely worth giving a try!
I took a little break from blogging to get my daughter ready for her first year of school, visit the Hopi reservation to see my mother and get excited about food again. Summertime is full of amazing produce but a lot of times I find myself cooking the same things over and over- beet chili, garden pizza and pasta. It can get pretty boring so I spared you all the re-run recipes and took a little time to experiment and try to come up with new ways to use my summer foods.
With my daughter starting school soon I have also been experimenting with making lunches and have come up with some adorable finger foods to pack for her and this recipe is one that I can not wait to send her to school with. Raw pies are great because it tastes like you are eating a sinful treat but really you are pretty much eating a power bar. These mini pies pack up nicely in a small Tupperware and the chia seeds really hold the filling together nicely. You don’t need to freeze these pies just leave it in the fridge for a few hours and they are ready to go!
* makes 6 mini pies
What you need:
- 1 cup soaked almonds ( soak almonds in water for 1 hour)
- 1 cup dates
- 1/4 c flax meal ( if you don’t have meal regular flax will do)
- 1/2 cup each of 2 berries, I used blueberry and strawberry
- 1/4 c chia seeds
- 1/4 c honey simple syrup (in a jar mix 1 cup honey and 1/2 c warm water, shake until dissolved and store in fridge! great for coffee and smoothies!)
- wax paper and cupcake tin
How to make it
- mix chia seeds and honey simple syrup in a bowl and let sit for half hour
- blend berries and chia mixture together and sit it in the fridge while you make the crust
- in a blender mix almonds and dates
- Place crust in a bowl and mix with flax meal
- line cupcake tin with wax paper
- press crust into cupcake tin making sure it is packed firmly
- spoon in filling
- let sit in fridge for a few hours to firm up
When I went in search of the perfect bottle I only had a few requirements: It must be stainless steel, it must be BPA, PVC and phthalate free and it has to keep breast milk warm . I have tried so many bottles and sippy cups I lost count and the babe has rejected them all. Scout is exclusively breastfed and all the sippy cups we tried are either an unnatural shape, too hard to they release liquid to quickly.
The first thing I noticed about the Earth Lust bottle was that their sippy cup top was soft and flattened out like a nipple, Scout loved it right away. We were relieved to finally find a bottle that she didn’t instantly toss back at us and just in time since we were about to head out on a road trip. 1000 miles later the babe still loves her sippy and has even started to learn how to hold it and feed herself using the removable handles.
Besides water of course I have added home-made bone broth and fruit and veggie juices and after the bottle rolled under a seat and was lost for days it still washed out clean and didn’t have any sort of odor. This bottle has also fallen off a cliff and rolled out of the car many times and has held up really well, a definite win in my book.
The bottle top cover, although it wasn’t designed for it, worked really well as a snack container and has become the babes favorite vessel to eat from. The bottles come in 2 designs and come with both a nipple and sippy top for both babies and tots.
Although Earth Lust bottles are not made in the US because of a lack of stainless steel producers this company still make sure their bottles are ethically produced using all non toxic materials.
Mayo is one of my guilty pleasures, I knew it wasn’t good for me and yet I still found myself sneaking it into the cart. Once I cut out all processed foods I resisted buying it altogether, that is until I figured out how to make it myself.
Even all natural mayo has extra ingredients ( and a hefty price tag ) but conventional mayo has ingredients that just should not be consumed, what the heck is disodium EDTA? With a product that should just be oil and egg why risk consuming chemicals when it is so easy to make!
Once I figured out how to make my own mayo I started experimenting with flavors and textures and my love affair with this creamy condiment became stronger than ever. This recipe is for a basic mayo base but try my suggested alterations below and don’t be afraid to come up with your own!
What you need
- 2 egg yolks
- 1 tbsp mustard
- 2 teaspoons vinegar ( i like apple cider but you can use white too)
- 2 teaspoons or lemon juice
- 1.5 cups of oil, I used olive oil, avocado blend
- salt to taste
How to make it
- add egg yolks, mustard, vinegar and lemon juice in a mixer with a whisk attatchment
- whisk until mixed
- turn whisk to med-high and slowly add oil, mayo should turn white and thicken up when done
- store in a mason jar in the fridge
- Add garlic paste to make an aioli, for a twist use roasted garlic
- add mulberry and dijon mustard for a sweet and spicy twist, recipe HERE
- Add aioli and use as a dip for fried, recipe HERE
- add chipotle or bbq sauce for a spicy spread
- use horseradish mustard for a bit of a kick
- add fresh herbs like chives or rosemary