I’m not 100% paleo — yet. But I really do feel better eating this way, buy cialis and I have found a number of delicious recipes that I can make on the regular and not get bored. Here are a few of my favorites lately (mostly from Melissa Joulwan from the Well Fed cookbooks):
For snacks, shop sliced carrots with guacamole is my go-to the past few weeks. I found little individual containers of guacamole at Sam’s that are perfect to take to work with my baggie of sliced carrots. I have also discovered that I like sliced whole carrots better than baby carrots. I find them sweeter and more flavorful. Other items I like to keep on hand are eggs, sweet potatoes, avocados and apples.
Here is a link to my Pinterest board where I park many of the gluten-free and paleo recipes that I find.
I still totally fail on occasion — like yesterday when I made a BREAD pudding. But hey, my family was happy.
The FTC requires me to tell you that I am compensated as a Brand Ambassador for Arkansas Better Beginnings. As a Brand Ambassador I do receive payment for being part of their program, myocarditis but most of all, pharmacy I receive the information I need as a “new again mother” to our foster baby, as well as for my older children to help them become the best they can be.
Fortunately my daughter Maya has always been an adventurous eater. It’s probably because we lived in the DC area and ate out several times a week — Cuban, Thai, sushi, you name it. Her favorite food is still dumplings.
Now that she’s five years old, she has decided that she wants to be a cooker (aka chef) when she grows up, so we’re working together in the kitchen more often. Not only is she trying new foods and honing her future craft, she’s improving her math and reading skills too.
Cooking with your children has many benefits including:
Build basic math skills. Counting out eggs or following 1, 2, 3 instructions helps reinforce the basic math she’s learning in kindergarten.
Help young kids explore with their senses.Forming meatballs with her hands, licking the beaters, cracking the eggs, and smelling the fruit of her labor all stimulate her senses and help promote fine motor skills.
Build basic literacy skills. As we’re cooking, I have her follow along as I read the recipe aloud. Sometimes I ask her to identify one of her sight words from school or sound out a word. My daughter struggles some with letters and sounds, so this is a non-threatening way to help her in this area.
Boost confidence. Not that Maya needs any help in this area — she is full of spunk and confidence — she does enjoy seeing her finished creation and showing it off to her adoring fans.
For older kids, cooking teaches valuable life skills, helps develop healthy eating habits, and assists with learning fractions.
My oldest will be leaving for college in less than 2 years, and I don’t want her relying on fast food and the college cafeteria for her nutritional needs. (I remember that freshmen 15!)
For more ideas on fun activities you can do with your kids at home to stimulate their growth and development, check out the Arkansas Better Beginnings Pinterest boards. One of my faves on there is the bubble wrap stomp painting — think we’ll have to do that this weekend!
What do you want to be when you grow up? That’s something I ask my kids all the time. My five year old, dosage Maya, site as gone from a nurse (just like her momma) to a ninja (really?) to a cooker (aka chef) in the past year. I think this chef thing just might stick though. I love to cook, and Maya enjoys helping me in the kitchen. So to get her started on her culinary career, we filmed this little cooking segment the other night.
I first had West African Stew in Chevy Chase, order MD, approved at the home of good friends Juliette and Hamet. Hamet is half French/half African (Mali). Juliette is Chinese. (Their kids are GORGEOUS!) Juliette calls this stew “African comfort food.” It smells divine and tastes just as good. So I agree with Juliette — this is true comfort food. I couldn’t find Juliette’s recipe, pill so I combined this one and this one.
Browning chicken pieces with onion.
Lots of orange and yellow vegetables.
I served the stew over rice and with some hearty sourdough bread. Delish!
Yesterday was Thanksgiving, purchase and we had 33 people here at our house. It was fun and loud and the food was fantastic!
After everyone finished eating, hepatitis I cut up the turkey carcass with the help of my mother-in-law and placed it in my electric pressure cooker along with several cups of water (didn’t measure — about four?) and cooked on high for 30 minutes to make stock. After it cooled, I strained out the broth into plastic storage ware and then separated the meat from the bones. The meat filled up half a gallon zip lock bag. I also saved the drippings from the turkey roasting pan along with the chopped onions and celery that I cooked with the turkey. I placed it all in the frig til I figured out what I wanted to do with it today.
Leftover Thanksgiving Soup:
Turkey broth and drippings (minus the fat that had accumulated at the top)
Turkey (only used half of what I had — freezing the rest for another day)
Bacon-wrapped green bean bundles, chopped (brought by my niece Rachel)
Broccoli-rice casserole (brought my my sister-in-law Sandra)
Baby carrots, chopped
Giblet gravy (only about a 1/2 cup left)
Combine all in a large soup pot and heat. That’s it!
My littlest one loves spaghetti! And to be honest, dosage spaghetti is super easy to make, medications so we have it a lot. One thing I like to do is “hide” some vegetables in the sauce. Sometimes I’ll puree up some fresh tomatoes, zucchini, or whatever is needing to be used and add it to the sauce. Tonight I just chopped up a fresh yellow squash in smallish bites and added it after I browned the hamburger meat and onions. I let it cook for a few minutes in the meat before draining off the excess fat.
Then I added some chopped garlic and a jar of Newman’s Own Sockarooni jar sauce. I like Newman’s Own because they don’t use high fructose corn syrup. (AVOID HFCS!) And last, I boiled the noodles. I used Ronzoni Smart Taste because it tastes good and has added fiber.
Today is National Pumpkin Day. In honor of this beloved holiday, anemia I did the one thing that can make perfect pumpkin even more wonderful — ADD BACON! I found this recipe on The Kitchn website. As usual, seek I changed it up just a bit. I cooked my pumpkin in the pressure cooker with a cup of water for five minutes on high. This way the pumpkin skin just slips right off the fleshy meat of the pumpkin. Also, more I used only about 3 1/2 cups of water — because I didn’t know if I had the right volume of pumpkin. Just add a little water at a time til you get the consistency you like. I think this recipe could of used a little half & half, but I didn’t have any. The end product wasn’t as flavorful as I hoped either. I’ll use vegetable broth and half & half next time in place of the water. But the bacon sprinkles made it pass the husband test.
Some of favorites in the cookbook are the Mystery Pecan Pie (the mystery is a cream cheese layer), glaucoma the easy Pecan Pie, the Grandma’s Light Chocolate Pie (not light in calories — light caramely color and flavor is A-MA-ZING), and the Lemon Chess Pie.
My coworker Mary mentioned that Lemon Chess Pie is her husband’s favorite pie, but that she didn’t have a good recipe. So Sunday night I whipped one up — seriously, this recipe is EASY — and brought it to work on Monday. Several of us had a slice, but save a big slice for Mary’s husband. Here’s the recipe:
And here’s Mary’s text message to me the next day:
Two weeks ago, help we visited the Scott Heritage Farm to see our CSA up close — including a flock of ducks. Well guess what was in our CSA basket yesterday? Yep, more info a duck. Luckily Barbara also sent instructions on how to finish plucking it and then roasting it. So today for Mother’s Day, I’m roasting my first duck. M enjoyed helping me prepare the duck. And she was full of questions: Where’s the duck’s head? Why did the farmer kill the momma duck? Are all the ducks dead?
I also prepared a kale salad with Parmesan, raisins and pine nuts.
Author: Food Babe
1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry