WHAT WE'RE EATING? ROASTED CHICKEN CREAMY SALAD

4 C diced roasted chicken, about a 3-5 lb roasted whole chicken (pick one up at the grocery store)
1 apple, diced
1 1/2 t dried tarragon
1 T dried or 2 T fresh parsley
1 C mayonnaise
juice of 1 lime
1 t Dijon mustard
salt, to taste
pepper, to taste 

Mix all ingredients together. Refrigerate until ready to serve.

4-6 servings

WHAT WE'RE MAKING? PRICKLY PEAR GUM DROPS

Spray an 8x8 glass baking dish with nonstick spray. I like using Trader Joe's coconut oil nonstick spray. Set aside.

In a large saucepan, mix:
1/2 C prickly pear puree (see below)
1 1/2 C natural/NSA applesauce (or puree your own apples)

In a small bowl, whisk until well mixed:
2 t powdered pectin
1/2 C sugar
Add to saucepan.

Clip a candy thermometer to the side of your saucepan. Bring to boil.
Whisk in:
2 C sugar

Bring to boil and whisk constantly until it reaches 225°. This takes around 5 minutes.

Remove saucepan from heat immediately.
Your hands and arms are hating you now so shake them out.

Pour the mixture quickly into your prepared glass dish. Set aside.

After 1 hour, sprinkle some sugar on top.

Allow to dry at least 12 hours. I let it sit overnight.

Have a small bowl full of sugar ready. Cut with a sharp paring knife into the size of square you want. You'll get approx 60-200 squares depending on the size you cut them. Dredge each square into the sugar coating all sides. Place on parchment paper and dry at least 6 hours if not overnight again. Store covered, unrefrigerated for 2 (maybe more) weeks.

Now wash your hands and get a hand sugar scrub as a bonus.

For Prickly Pear puree:
Make sure these are very ripe. Scrape off thorns of the prickly pears with a sharp knife (a lot of stores & farmers markets already do this step for you). Cut off the ends of the fruit. Make a lengthwise slit through the skin and peel the skin off or cut it very closely to the skin. Discard skin. Peel the outer layer of fruit. This is the part you want. Deseed by taking the "ball" of seeds out. You can eat this like you would pomegranates but it's not good for candy.  Puree the fruit in a food processor. It will take approx 3-4 prickly pears for a 1/2 C puree.

WHAT WE'RE MAKING? HALLOWEEN TREATS - ZOMBIE PILLS - CANDY FILLED TEST TUBES

Buy PLASTIC test tubes online or from a medical supply store along with corks or other stoppers. I bought mine on Ebay. Make sure they're at least 15mm x 100mm so that you can fill them with jelly beans, skittles, lemon heads, M&M's or other. Feel free to label them, if desired.

WHAT WE'RE CANNING? SPICED APPLE PEELS

Using the left over syrup & peelings from the apples
from making the Spiced Apple Rings:

Fill sterilized jars with the apple peelings then the red
syrup to 1/2 inch from rim. Add 1-2 cinnamon sticks per jar.

Continue the process...

Processing times:
0-1000 ft: 10 min
1001-6000 ft: 15 min
above 6000 ft: 20 min

WHAT WE'RE CANNING? SPICED APPLE SYRUP

Using the left over syrup from the Spiced Apple Rings:

Fill sterilized jars with the red syrup to 1/2 inch from rim.
Add 1-2 cinnamon sticks per jar.

Continue the process...

Processing times:
0-1000 ft: 10 min
1001-6000 ft: 15 min
above 6000 ft: 20 min

WHAT WE'RE CANNING? SPICED APPLE RINGS

12 apples, peeled, cored & sliced
Place rings in ice water with juice of 1 lemon

In a saucepan, bring these ingredients to a boil then simmer 3 minutes:
12 C sugar
6 C water
1 1/4 C vinegar
1 T ground cloves
8 cinnamon sticks
1 t red food coloring

Drain apples and add to saucepan. Simmer 5 minutes.

Fill sterilized jars with apples then red syrup to 1/2 inch from rim.
Add 1-2 cinnamon sticks per jar.

Continue the process...

Processing times:
0-1000 ft: 10 min
1001-6000 ft: 15 min
above 6000 ft: 20 min

WHAT WE'RE MAKING? Teacher Gift: Expo Markers & White Board Cleaner - NORWEX ENVIRO CLOTH ONLY

I had an online Norwex party with my friend Christy and I knew I wanted to have an extra Enviro Cloth for my son's teacher because they clean white boards with water only. Just damp the cloth, ring out and wipe the white board. NO CHEMICALS! This even works with those fake white boards and caked on, old, dried dry erase marker and removes those streaks that most chemicals leave behind. Just hang to dry. Yep, that's it. No streaks. No chemicals. Just wipe and write.

The free printable came from Apples 4 Bookworms.

WHAT'S FOR BREAKFAST? Jelly Danishes

1 3/4 C lukewarm water

2 1/2 t or 1 packet yeast

1/2 C sugar or honey

1 t sea salt

1/3 C oil

4 C flour plus more

1/4 C melted salted butter

homemade or store bought jelly, perserves, jam or conserve of your choice
(I used homemade Peach Rum Conserve.)

sugar

3-4 T milk

2 C powdered sugar

2 T melted unsalted butter

1/2 t vanilla

Pour water into bowl and sprinkle yeast on top.
Add sugar, salt & oil. Stir then add flour.
Set aside and let rise for 1 hour.
Punch down, then rise again for another hour.

Knead. Roll out on a lightly floured surface.
I use a pastry board my daddy made me
but super clean countertops work great too!

Spread 1/4 C melted butter all over.
Sprinkle with sugar.
Spread jam, jelly or other over.
Roll it up tightly.

Cut into 2 - 3 inch pieces.

Arrange in a greased dish OR spread out about 4" on greased cookie sheet.
Let rise for 20 plus minutes, until doubled.

Bake in a preheated 350 degree oven for 15-30 minutes, or until lightly browned and a toothpick inserted comes out dry.

Meanwhile, to prepare icing: mix 2 T butter with powdered sugar and add 1 T of milk at a time until desired consistency. Add a few drops of vanilla and mix well.

Drizzle icing all over the rolls within 5 minutes of coming out of the oven.

WHAT WE'RE MAKING? Hand Sanitizer Jar Pump - Great Gift

Great gift for a teacher, friend or family, birthday or Christmas, and oh so practical!

Paint the name of the recipient on the outside of the 

glass jar or use peel and stick letters. Consider decoupage.

Make or buy the pump/lid.
Pour hand sanitizer into the jar within 1/2" from top.
Seal lid.
Make sure not to turn upside down.

WHAT WE'RE BAKING? BAKED OATMEAL MUFFINS

2 1/2 C rolled oats
1 t baking powder
1/2 t salt
1 t cinnamon
2 T melted butter
2 C milk
1 egg
1/4 C brown sugar
2 C chopped fresh or frozen fruit (I chose apples)
1/4 C dried fruit, nuts or chocolate chips (optional)

Makes approx 18 muffins.
Preheat oven 375°. Place liners in muffin tins and spray with
vegetable or coconut oil. Mix all ingredients together. Evenly
distribute mixture into lined muffin tins. Bake for 25-35 minutes
or until golden brown. Allow to cool for 5 minutes before serving.
The refrigerate and freeze great, but cool completely before freezing.

WHAT WE'RE MAKING? HANDPRINT PIES or HANDPRINT PAVER CEMENT STONES

Canaan calls these handprint pies which I adore.

Great grandparents gifts for Christmas or other, especially for those gardeners in your family.

What you'll need:

A vessel (bowl, pan, pie plate, tupperware container, box, plastic plant saucer, even sand, etc.)

vegetable oil spray

bucket

Concrete mix Quikrete

wooden stirrer 

popsicle stick, toothpick, pencil or other tool 

water

glass pieces, broken glass or pottery, mosaic tiles, etc. (optional) 

Prepare your vessel by spraying it with vegetable oil spray. Optional: arrange glass, tile or pottery in bottom of vessel. Mix your Quikrete with water according to the instructions. I did about a gallon at a time. Mix well. Should look like thick pancake batter. Pour into vessel. Smooth out and tap vessel on a flat surface to remove air bubbles. Let sit 30 - 45 minutes. Imprint hands and/or feet. Use some sort of tool to write names, date, scripture, etc. (optional). Let sit 24 hours undisturbed before removing from vessel.

WHAT WE'RE CANNING? PEACH RUM CONSERVE & PLUM CONSERVE

PEACH RUM CONSERVE

Zest from 3 medium oranges (about 9 T)
3 medium oranges, seeded, peeled and food processor chopped
6 C unpeeled, pitted and chopped peaches
1 large can crushed pineapple
1 lb jar maraschino cherries, drained and chopped
Juice of 3 large limes
1 1/2 lb sugar
1 t sea salt
1 1/2 t ginger
3/4 t mace
1 C light rum

Yields approx 6 pints

Combine all ingredients except the rum in a large pot. Cook at a rapid boil stirring frequently to prevent burning until almost to jellying point. Remove from heat. Stir in rum. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well.

PLUM CONSERVE

about 4 lbs chopped, pitted plums
2 C golden raisins
2 large oranges, seeded, peeled and food processor chopped

Zest from 2 large oranges (about 1/2-3/4 C)

6 C sugar

2 C chopped pecans

Yields approx 5 pints

Combine all ingredients in large pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 15-20 minutes. Stir frequently to prevent sticking. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well. 

WHAT WE'RE MAKING? CHOCOLATE COCONUT CUPS

My dear friend Shannon sent me a wonderful recipe from Coconut Mama. But I needed to make it less Paleo and more lower carb.

1 C Lilly's stevia sweetened chocolate chips
3/4 C coconut oil
1/2 t unsweetened vanilla
1/4 C more or less powdered stevia

In a microwave safe bowl, melt chocolate chips in microwave for 1 minute. Stir. Remove and place approx 1.5-2 T melted chocolate into paper lined muffin tins. Place in refrigerator for 10 minutes.

Place coconut oil in a clean microwave safe bowl and microwave for about a minute to melt it. Stir in vanilla and stevia. Pour about 1.5-2 T of coconut mixture over the chocolate. Refrigerate 15-30 minutes.

Still in the paper muffin cups, stack and place in ziploc bag. Freeze until ready to eat.

Makes 8-10

WHAT WE'RE COOKING? SKILLET FRIED CHICKEN CORDON BLEU with WHITE WINE GRAVY

This is the type of meal I cook for my family that I wish I wasn't gluten free. Sigh...

3 chicken breasts, cut in half lengthwise
6 slices Swiss cheese
3-6 thick slices ham (had ours cut at the deli at size 5)
3 T cornstarch
1 t paprika
6 T butter
1/2 C dry white wine
1 t chicken bouillon granules
1 T cornstarch
1 C whole milk

Pound each piece of chicken. For each piece of chicken, place a slice of cheese and a slice of ham. Roll up it up and secure it with a toothpick. Mix flour and paprika in a small bowl. Coat the chicken roll ups. Heat butter in large skillet over medium high heat. Cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until chicken is no longer pink. Remove toothpicks and transfer chicken to platter. Whisk cornstarch into the juices in skillet. Slowly whisk in the milk.
Cook over medium heat, stirring constantly until thickened. Pour over
chicken.

WHAT WE'RE MAKING? FROZEN YOGURT POPS

Make a healthy frozen treat a really easy way. 

Poke a popsicle stick, fork, spoon, chopsticks, or other directly through the yogurt cup seal. Place in the freezer. When frozen, peel back seal, run yogurt cup under hot water for a few seconds. Remove cup and serve. 

My kids particularly like the fruit at the bottom yogurt. 

WHAT WE'RE BUYING? WHEN THE BEST MONTHS TO BUY VEGETABLE & FRUITS IN SEASON

VEGETABLES

Artichokes - November to June
Asparagus - March to November
Lima Beans - July to October
Green Beans - April to October
Beets - June to September
Broccoli - November to June
Brussel Sprouts - September to April
Cabbage - all year
Carrots - all year
Cauliflower - June to December
Celery - all year
Green Chili - August to September
Corn - July to September
Cucumbers - October - February
Eggplant - August to September
Greens - Vary
(kale, mustard, spinach, turnip, collards, chard, beet, etc.)
Kohlrabi - July to September
Lettuce - all year
Mushrooms - all year
Okra - August to October
Onions - all year
Green onions - December to August
Leeks - all year
Garlic - all year
Chives - all year
Shallots - all year
Parsnips - September to May
Peas - all year
Green peppers - all year
Potatoes - all year
Sweet potatoes - July to April
Pumpkin - September to March
Radishes - all year
Endive, Escarole, Parsley, Romaine, Watercress - all year
Summer Squash - July to September
Fall/Winter Squash - September to March
Tomatoes - all year
Turnips - all year
Rutabaga - all year

FRUIT

Apples:
  Baldwin - November to April
  Delicious - October to February
  Duchess - July to October
  Golden - October to January
  Gravenstein - July to September
  Grimes - October to January
  Hubbardston - October to January
  Jonathan - September to December
  McIntosh - October to January
  Northern Spy - October to March
  Rhode Island Greening - October to March
  Rome Beauty - November to May
  Spitzenberg - October to February
  Tompkins - November to February
  Wagener - November to January
  Winesap - November to June
  Yellow Newton - January to May
  Yellow Transparent - July to August
Apricots - May to August
Avocados - October to February
Bananas - all year
Berries - June to August
(blackberries, blueberries, boysenberries, dewberries, gooseberries, huckleberries, loganberries, raspberries, youngberries)
Cranberries - October to February
Strawberries - May to June
Cherries - May to August
Currants - June to July
Dates - August to December
Figs - June to August
Grapefruit - September to May (My grandfather always said they were the best in January)
Grapes - (western) June to December, (eastern) September to October
Kumquats - December to January
Lemons - all year
Limes - June to August
Watermelon - May to October
Cantaloupe - April to October
Honey Dew - June to July
Oranges - all year
Tangerines - November to May
Nectarines - May to October
Peaches - May to October
Pears:
  Bartlett - July to October
  Bosc - September to January
  Comice - October to February
  Anjou - October to April
  Nelis - January to June
Persimmons - October to February
Pineapples - March to June
Plums - May to November
Pomegranites - September to November
Quinces - September to November
Rhubarb - May to August

WHAT WE'RE BAKING? Easy Blueberry cobbler

6 C blueberries, fresh or frozen

1 C sugar

3 T cornstarch

1 t lemon juice

2 refrigerated pie crust disks

2 T unsalted butter, cubed

1 egg white

1 T water

In a large bowl, toss blueberries, sugar, cornstarch and lemon juice together. 

Unroll one of the pie crust disks and place it in your baking dish.

Add the blueberries. 

Cube the butter and place all over the blueberries.

Cut the remaining pie crust disk into 1" strips. Form a lattice crust on top. 

Mix the egg white and water and brush the lattice. 

Bake at 375° for 40 minutes or until bubbly hot and lattice crust is golden. 

WHAT WE'RE MAKING? KID'S PLAY CHALK PAINT

My 5 year old asked if he could paint the tree house. Why not?! It will wash off.

I wanted something that would wash off and was cheap. These are probably ingredients you already have. 

Mix together:

1/2 C corn starch

1 C water

food coloring

Paint the sidewalk, fence, tree house, etc.

WHAT WE'RE COOKING? TUMBLEWEED SOUP

Living in New Mexico, I've heard of several recipes for Tumbleweed Soup for years. I slightly changed my grandmother's recipe that she'd found in an old New Mexican Native American Indian cookbook for what I had.

2 C tender new shoots from Spring tumbleweeds, washed well
Barely cover with water. Boil for 15 minutes. Then puree in blender.
Add more water.

Then add & cook with tumbleweeds for 20 minutes:
2 medium potatoes, diced
1 medium sweet potato, diced
1 onion, diced
3 cloves minced garlic
3 carrots, diced
1 apple, diced
1 C diced cabbage
1 large tomato, diced
1/2 C green chili

Add and cook another 10-15 minutes:
1 C salsa
1 C cooked beans
1/2 C nopalitas
1 C hominy

Top with shredded cheddar cheese and juice of lime.

Serve with corn chips, corn tortillas, cornbread or tortilla chips.

WHAT WE'RE COOKING? ONE POT CHICKEN POT PIE

Day 18 of Pantry/Freezer Challenge:

Making something for potluck after church means making something the night before or getting up early. I chose to get up early. I also knew I was going to make a chicken pot pie but the more I thought about dirtying up so many dishes exhausted me, so this is what I came up with.

1 sheet puff pastry sheet, thawed

1/3 C butter

1 frozen bag peas & carrots

1 chopped onion

1/3 C flour

3 frozen or thawed chicken breasts OR 7 tenders OR 7 thighs or a combo

3 1/4 C chicken stock/broth (saved from boiling chicken)

1 T dijon mustard

1 t dried thyme

1/2 t pepper

3 T dried parsley

Preheat oven 400°. 

Boil chicken in a stock pot. Save water/broth for later. Cube chicken and set aside.

In a Dutch oven or heavy stock pot, melt butter over medium heat. Add onion, peas, carrots. Cook 5 minutes or until tender. Add chicken and flour. Cook about 3 minutes or until the flour starts to brown. Slowly stir in broth and heat to a boil. Cook and stir until it thickens. Stir in mustard, thyme, pepper and parsley. Remove from heat. 

Unfold puff pastry sheet on a lightly floured surface. Cut pastry sheet crosswise into thick strips. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry.

Bake 45 minutes.

PS Don't expect to take home any leftovers.

WHAT WE'RE COOKING? GARLIC PAN FRIED CHICKEN with APPLE LEMON SAUCE

Day 14 of our Freezer/Pantry Challenge and I was just throwing things together to make a nice but easy dish for my family. I definitely didn't expect that everyone wanted seconds and thirds. I'm very happy I made a little extra since that's what the 2 year old and 5 year old asked for lunch today.

4 boneless skinless chicken breast OR 8 tenders
1/2 C flour
1/4 C butter
2 T minced garlic
1 C apple juice
2 T lemon juice
1/2 t pepper

Coat chicken with flour. Melt butter in large skillet over medium heat. Add chicken and garlic. Cook approx 8 minutes on both sides turning once. Remove from skillet and keep warm. Add apple juice, lemon juice and pepper to skillet. Stir and scrape bottom to loosen particles from bottom of skillet. Bring to boil and cook 10 minutes until reduced to about half a cup. Pour over chicken and serve immediately.

WHAT WE'RE COOKING? EGG & BACON STUFFED BISCUIT made in a George Foreman grill

Day 9 of our pantry/freezer challenge. This is actually getting my creative juices flowing. I'm shocked I'm saying this but it's actually fun.

1 can refrigerated Pillsbury GRANDS biscuits

4 eggs

3-6 bacon slices, chopped

cheese (optional)

Spray George Foreman Grill with non stick spray; heat. Meanwhile cook the bacon, drain grease except for 1-2 T. Leave bacon in pan. Add eggs. Cook until done. Set aside. 

Separate dough pieces, 8 in all. Cut a slit in one side of each biscuit, forming a pocket. It was easier for me to have the biscuit on the cutting board and to slice it then. Spoon in approx 1 T egg/bacon mixture into each biscuit. If desired, add cheese. Press edges of biscuit to seal.

Place one biscuit at a time in the grill. Close lid. Cook 3 minutes. Remove to a plate. Repeat. 

My family loved them just the way they were but you could dip them in cheese sauce, gravy, honey or syrup.

WHAT WE'RE ORGANIZING? Organize Your Freezer - Write On The Refrigerator Door with Dry Erase Marker - Yes, Even On Stainless Steel

Last year I kept a list on PAPER of everything that was in the freezer. This year I'm getting smarter about it. Write with a dry erase marker directly on the freezer/refrigerator doors. YES, even on stainless steel! That way it's truly easy to mark off what you use or add to it. 

TIP: If you have more than one freezer & so that you know exactly what you have in one look, use one freezer/fridge like I did to mark exactly what's in each, instead of writing on both freezers. 

WHAT WE'RE MAKING? DECORATED EASTER BUNNY HOUSE with BLONDE GINGERBREAD COOKIE & ROYAL ICING RECIPE

BLONDE GINGERBREAD COOKIES
3 C flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1 T ginger
1 3/4 t cinnamon
1/4 t cloves
6T butter
3/4 C brown sugar
1 large egg
1/2 C light Karo syrup
2 t vanilla

In a mixer, mix dry ingredients. Incorporate butter. Add sugar and egg. Then vanilla and Karo. If too "sandy", add more Karo, 1 T at a time until dough forms. Use sprinkled flour to help form cookies and prevent it sticking to your hands.

Using a Pampered Chef or other cookie mold, press the dough into a floured mold, only one mold at a time. Do not oil the mold as the dough will stick to it. As you quickly turn it over with your hand underneath to catch the molded cookie, then carefully place on a parchment lined cookie sheet, 1.5" apart. Bake in preheated oven of 375 degrees for around 10 minutes.

ROYAL ICING
You can make this ahead of time for easy use.
Combine 3 egg whites, at room temperature, 1 lb powdered sugar, 1 t vanilla and 1/2 t cream of tartar. Beat with mixer for 7 to 12 minutes or until frosting has very stiff peaks. Keep frosting covered with damp cloth at all times to prevent crust from forming. Makes about 3 cups.

Use this frosting as glue to make house or other structure. 

Decorate with candy and chocolate.

WHAT WE'RE BAKING? GLUTEN FREE ALMOND CRUST FOR PIES, QUICHES OR TARTS

2 C almond meal/flour (I buy mine at Trader Joe's - 2 lbs for $5)
1/2 t sea salt
2 T coconut oil
1 egg
Pulse all ingredients in a food processor until it becomes a ball. Press into 9" tart pan or pie plate using wet fingers. For unbaked pies, bake at 400 degrees for 8-10 minutes or until slightly golden. Fill with filling and continue with your own recipe. For baked pies, fill will filling and bake to recipes directions.

WHAT WE'RE EATING? BANH MI SALAD

This is a homage to my sister Kenzie because of her obsession with anything salad & my mother-in-law Latayne because of her love for Vietnamese cuisine.

The other day I was watching The Chew while working out on the elliptical at the gym. Yes, I know what you're thinking, why is she watching a show about eating and cooking while trying to get rid of that butt she has from all that food she eats and cooks. But I love cooking shows. Anyway, someone on The Chew mentioned something about making Banh Mi's and I thought "Hey I could totally come up with my own sugar free, gluten free version of a Banh Mi." And so it began.

I served this salad a la carte but you could put it together before serving if you'd prefer.

Marinated Vegetables
In a saucepan: 1 C rice vinegar or apple cider vinegar, 1/2 C water, 1/2 C sugar or stevia. Bring to boil over medium heat. Cook 1 minute to dissolve sugar. Set aside and cool. Meanwhile using a mandolin, slice 2 peeled carrots, 4-6 radishes, 1/2 onion & 2 cucumbers into a bowl. You can also use a knife to cut very thinly or grater. Pour liquid over vegetables and store in refrigerator for at least 30 minutes to marinate and crisp up.

Roasted Chicken
Now you could spend hours roasting a chicken or you could just buy a roasted chicken from your local grocery store. De-bone & remove skin. Shred or cube chicken. Place in a bowl and set aside or in refrigerator until ready to serve.

Cilantro Lime Dressing
In a blender or food processor, blend until smooth: 1/4 C Mayo (I use no sugar added mayo from Whole Foods), juice of 1 lime & 1-2 T fresh cilantro. Place in a bowl and put in refrigerator until ready to serve.

TO SERVE
Serve spinach or lettuce with chicken, dressing, marinated vegetables, fresh slice jalapenos, fresh mint or basil leaves.

OPTIONAL
To add as a side or for those that aren't crazy about salads and would rather have a banh mi sandwich, you can always slice a fresh French baguette, place it under the broiler to toast.

KEEPING THE KIDS OCCUPIED ACTIVITY: In the doctor's office

Most of us either don't have a choice sometimes to leave our children with someone trustworthy or choose to take our children everywhere with us. Whatever the case, when going to the doctor's office, it can be daunting with your children with those wait times. Today was not exception. Two hours, yes, two hours was our total time in my doctor's office this morning. If I hadn't have brought colors, I might have lost it. I allowed my children to draw on the paper lined patient table in our room while we were waiting. I came up with little games like draw a square. Now draw a triangle on top of the square. Now a small rectangle at the bottom of the square, etc. Then they had to guess what it was. (a house) It was so much time waiting, I taught my 4 year old how to solve addition problems using dots + dots = answer then onto numbers. We made the best of it and had a great time together. So next time you are taking your children to the doctor's office, bring some colors.

WHAT WE'RE EATING? COCONUT STRAWBERRY ROMANOFF ICE - Paleo & Diabetic friendly

Being obsessed thinking about wanting to eat a whole pint of non-Paleo Strawberry Romanoff, I had to come up with some sort of solution to satisfy my craving and not fall off the wagon. So the rum is not Paleo, but if it doesn't bother you, then live a little.

In a food processor or blender, blend well:

1 can full fat coconut milk, chilled

1/4 C coconut sugar
1/4 C powdered stevia

1/2 t cinnamon

2 dashes nutmeg

1/2 t - 1 T dark rum, depending on how much you like

Mix well and freeze. Scoop out and serve alone or with strawberries, bananas, blueberries, etc.

WHAT WE'RE EATING? FRENCH STRAWBERRY ROMANOFF

I remember my mother and aunt making this when I was a kid and not sharing. Now I understand why! Ryan & I will barely share with our kids either. It's TOO good! Such selfishness. HA! So my mother told me it would serve 10-15 people. That's if people are being nice. Just saying. It's so good, you'll want to be selfish and lick the bowl clean.

1 pt sour cream

1 C brown sugar

1/2 t cinnamon

2 dashes nutmeg

1 T dark rum

Mix well and chill. Serve with strawberries, bananas, blueberries, etc.

WHAT WE'RE BAKING? DARK CHOCOLATE DATE BROWNIES with CHOCOLATE DATE SAUCE - Paleo & Diabetic friendly

Don't expect these babies to be gooing with sweetness. But if you're a dark chocolate fan, these will hit the spot. 

Dark Chocolate Date Brownies

In a food processor:

1 C almond flour

1/4 t sea salt

1/4 t baking soda

4 oz 100% cacao chocolate (I use Ghiradelli)

Add:

2/3 C pitted dates - My favorite dates are from DATE LADY

3 large eggs

1/2 C melted coconut oil

stevia to taste

Smooth out into an 8x8 greased baking dish.

Bake in preheated oven 350° for 18-22 min.

Cool for at least an hour. 

Chocolate Date Sauce

1 C almond milk

1/2 C unsweetened cocoa powder

3/4 C pitted dates (about 12) - My favorite dates are from DATE LADY

1 t coconut oil

1/2 t unsweetened vanilla

1/4 t sea salt

2 T honey

Place all ingredients in a blender and process until smooth.

WHAT WE'RE BAKING? BANANA BLUEBERRY BREAD - PALEO & GLUTEN FREE FRIENDLY

Preheat oven to 350°. Using coconut oil, grease loaf pan. Beat 2 T melted coconut oil with 4 eggs, 3 T honey, 1 t vanilla & 1/2 t apple cider vinegar. Sift in 1/2 C coconut flour, 1/4 C almond flour, 1 t baking soda & 1/2 t sea salt. Mix well. Add in 1/2 C coconut or almond milk and 3 large mashed bananas. Mix well. Fold in 1/2 C fresh blueberries. Bake around 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes before removing from pan. Freezes great!

WHAT WE'RE COOKIN'? HOMEMADE PIZZA CRUST

Over the last decade, I've been searching for the perfect pizza crust recipe. 

About 6 months ago, I think I found it! 

Mix and allow to sit for 5 or more minutes:

2 1/4 t yeast

1/2 t brown sugar

1 1/2 C warm water

Add: 

1 t sea salt

2 T olive oil

3 1/2 C flour

Mix well and allow to rise 1 hour in a warm place. Add flour as needed and knead. Roll out and place on a peel, if desired. I use cornmeal. I use a seasoned pizza stone but you could bake it on a greased cookie sheet or go Chicago style and back in a baking pan or cast iron skillet. 

For thick crust: allow to rise 15-30 minutes before baking. 

For thin crust: divide dough in half and make 2 pizzas, rolled out thin. 

Place toppings on top and bake in a preheated oven 425° for 15-20 minutes.

WHAT WE'RE COOKIN'? PAN FRIED BUTTERNUT SQUASH & CITRUS GRILLED CHICKEN - Paleo & gluten free friendly

Butternut squash:
In a large skillet over medium heat, melt 3 T butter or ghee. When slightly browned, add 1 T thyme. Briefly remove from heat and add 1 1/2 lb peeled, cubed butternut squash. Place back on heat. Toss to coat. Bring the temperature up to medium high heat. Brown on several sides of butternut squash, takes around 5 minutes turning every 1 1/2 minutes. Turn heat to low and cover for 20 minutes. Serve.

Chicken:
Place 2 lbs chicken in shallow dish. In a bowl, mix 1/4 C olive oil, 1/4 C lemon juice, 2 T lime juice, 1 T minced garlic, 1 T coconut aminos or gluten free soy sauce, 1 T cumin & 2 t apple cider vinegar. Pour over chicken. Cover and marinate at least an hour. Preheat grill or skillet to medium heat. Without overcrowding, place chicken on grill, season with salt and pepper & cook through, turning occasionally, about 15 minutes total per batch.