Wednesday, October 26, 2011

Kombucha on steroids

Yesterday while browsing the isles for my Kombucha fix (have you tried my new cocktail yet?) I came across the newest, interesting elixir from the Kombucha family: GT's Grape Chia (also stocked was raspberry and cherry). Lighter and smoother than traditional kombucha (think no fizz) it has the same nutritional value and great qualities of GT's Kombucha plus a healthy does of Chia seeds! Did you know that Chia seeds are packed with more than 8 times the omega 3's found in salmon? They have more antioxidants than blueberries amd more fiber than oatmeal too!

I still adore the fizz and feel good feeling of traditional Kombucha, but I have to say...the benefits will bring me back to purchasing this time and time again.

Thursday, October 20, 2011

Sometimes I feel like Supermom...

And sometimes I don't.

Taking care of one child is challenging. Taking care of two is exponentially more difficult.

interviewing babysitters,
taking kids to school, classes, etc.

Frankly it is the most rewarding and most exhausting job ever. Here is to recognizing that not every day is going to be the best...but any day can get better. Make sure to do something for yourself. So often we forget about what makes us happy in taking care of others. You can't do a good job taking care of others if you haven't taken good care of yourself. If it means getting a workout in, taking a bath, of simply piling the kids in bed and watching a show you've DVR'ed. Just do it...because lack of sleep, and self care will certainly catch up with you!

Monday, October 17, 2011

healthy. green. mom.: New favorite high chair...

healthy. green. mom.: New favorite high chair...: A few months ago, on my search for the perfect high chair I finally found the answer. My three year old was without a high chair. We us...

New favorite high chair...

A few months ago, on my search for the perfect high chair I finally found the answer. My three year old was without a high chair. We used the fisher price booster and never graduated to a full high chair. My husband and I could not agree on style. The one I liked, he hated...and I was not willing to compromise. OXO has come out with a stylish and easy to clean model that will last until your child is tall enough to sit on an adult chair. My favorite part is that the tray can be removed with one hand, and it has an adjustable height and footrest. Stylish enough that you will not mind keeping it out - it may even complement your furniture (and add extra seating?!)

OXO, the American brand famed for its universal design philosophy and clever range of kitchen tools, has recently launching OXO Tot – a new design-led collection of baby equipment. Genius if you ask me! Suitable from 6 months to 5 years, the Sprout features an adjustable height seat with smooth EVA foam cushions, 5-point harness, removable crotch post and tray, and solid wood legs. It comes in a wood base (birch or walnut) and choice of three colors, taupe, orange and green.

The Sprout is easily converted into a child’s dinning chair as he or she grows, with a few minor adjustments. The seat is lowered to its lowest setting and the crotch post removed with a Phillips head screwdriver. A new seat pad, which is included, replaces the infant seat pad, and the tray and straps removed so your growing child can sit at the table. Nothing additional to buy or be bothered with. Compared to the other high chairs on the market - this really is a stand out. The smooth design prevents food from getting trapped and makes it extremely easy to clean. The seat can easily be lifted off to bring to the sink to be washed too.

The fact that you can convert this to a higher child’s dining chair is brilliant, giving your young child the correct posture at the dinner table. It also gives them a truly comfy dining chair that puts them at the right height - no more kneeling on an adult chair or squirming around at the dinner table! The base and legs are very sturdy and the footprint is compact, taking up very little space.

Now my biggest I need one or two?!

Friday, October 14, 2011

Oh the joys of Motherhood...

Don't get me wrong...being a mom is the most rewarding experience ever! Also the most exhausting and every other adjective in the book.

Stats for this week:

Number of times Liam, almost 4 months slept thru the night - 5 out of 7 isn't bad!
Number of mornings I woke up with Skyler in my bed - 5 (for the record he now goes to bed at 7:30 and sleeps in his own room - progress!)
Cleaned major back poo - 2
Loads of laundry - 7
Times I had to shower more than once in the morning due to projectile vomit down my shirt - 2
Number timer Skyler has peed on the potty this morning - 6 (is this potty training success? yes, he should be at school - but how can I deter progress?)
Average cocktail load in the evening - 1 (switched to a berry acai vodka with kombucha - less calories and deters me from several glasses of wine)
Number of friends I am dying to get in contact with and owe phone calls to - 9 (at least)
Number of friends I need to see immeadiately (if not sooner) - 2

Life could not be sweeter! Have a great weekend!

Thursday, October 13, 2011

Gluten free goodness continues with my favorite Vegan French Toast recipe and the best recipes for Gluten free brownies I have come across.

Gluten Free Vegan French Toast

Frozen bananas
Vanilla Soy Milk (or other milk)
Gluten Free Bread (works amazing with Challah too)
Fresh berries, banana or anything else you like to top french toast

Mix frozen banana in vitamix or other blender with some soymilk, adding cinnamin
You may also want to add a little vanilla if your milk is not flavored
This creates the dip for the bread. Also makes a really nice banana whip to accompany the french toast.
Put banana mixture on plate and coat the bread with mixture, both sides.
Use smart balance margarine to grease pan
Heat on low.
Add bread and cook on both sides.
Add fresh fruit or other garnish.

Gluten-Free Dark Chocolate Brownie Recipe

5 ounces high quality dark chocolate
1/2 cup Organic Coconut Oil
1 cup plus 2 tablespoons organic light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla*
Dark chocolate chips for the top, if desired

1. Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

2. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

3. In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

4. Even out the batter with a spatula. Sprinkle the top with some dark chocolate chips and press in slightly.

5. Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

6. Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

7. Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 12-16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

More great recipes on the way...

Tuesday, October 11, 2011

Been looking for the perfect trick or treat bags for the kids?! Look no further...

These fashionable bags are made of natural cotton burlap and have plenty of space for all the treats you could possibly collect. Reusable, adorable and for a great cause.

Collect treats in style while helping provide essential nutritional supplements to children around the world. With every purchase of a FEED Trick-or-Treat bag, a donation is made to the U.S. Fund for UNICEF—enough to provide one year's worth of micronutrient powder to a child in the developing world. This helps ensure he or she receives vitamins and minerals needed to survive and thrive. There are no tricks here this Halloween—just the treat of knowing you've helped a child in need.

-Large, flexible shape perfect for carrying treats on Halloween
-When Halloween is over, use as tote bag or reusable grocery bag
-Reflective webbing offers safety precaution for nighttime trick-or-treating
-Orange and black palette and jack-o'-lantern design add fun and festive flair to the spookiest of holidays
-FEED's mission is to create good products that FEED the world

These bags ship for free and are just $12.95

Monday, October 3, 2011

Baked Chicken Mediterranean

I stick to a meat free diet, but I enjoy cooking it for the ones I love. I would never ask anyone to adapt to my eating habits. I love to cook for them the foods I love, but will always find recipes they enjoy as well. Here is a great recipe I found from A great resource for gluten free living. I have also made this recipe without all of the spices, raisins and capers and it was equally delicious.

Baked Chicken - Mediterranean style

4 split organic free-range skinless chicken breasts
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Organic fire-roasted tomatoes with juice
3/4 cup of Organic pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins (optional)
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Preheat the oven to 350 degrees F.

Lightly oil a 10x13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Serves 4.

Saturday, October 1, 2011

Gluten free goodness

In an effort to try my hand at baking a bit more I took on adventure when trying to cook for a friend with a Gluten intolerance. I enjoy testing new ways of eating anyway as well as listening to my body with these my goal here is to see how I feel in the next week (or longer) trying to stick with a Gluten Free diet. Over the next few days I will share some great recipes I am trying at the moment. Enjoy!

Jewish Apple Cakelets

adapted from Ali Shapiro and EcoliciousLife

6 eggs
1 can white beans, rinsed
3 tablespoons coconut oil
1/3 cup honey
1 tablespoon apple sauce
1.5 teaspoon baking powder
1.5 teaspoon baking soda
1/2 teaspoon sea salt
1.5 teaspoon vanilla
1/2 orange (seeds removed)
1/3 up + 2 tabelspoons coconut flour
3 small apples peeled and chopped
1 teaspoon cinnamon
3 tablespoons raw honey

Heat oven to 350 degrees

Line standard muffin tins with 12 cupcake liners.

Combine first 10 ingredients in vita-mix or kitchenaid

Add in coconut flour and blend until smooth.

Combine remaining ingredients in separate bowl. Spoon half of the apple mixture into the bottom of the lined muffin tins.

Pour batter from blender over apple mixture to fill cupcake liners 3/4 full.

Spoon remaining apple mixture into the almost full muffin liners.

Bake for 20-30 minutes (this varies widely based upon the oven turn the oven light on and peak in occasionally).

This can also be made into one very thick round 8 inch cake or two thinner round 8 inch cakes. When I made it into a thin cake it took about 8 minutes longer than the cupcakes. It's ready when it starts to brown around the edges.

Working on some great dinners...stay tuned.