Pumpkin Bread Pudding w/cranberries and Brown sugar sauce

This is a great and comforting dessert to celebrate the fall!

Ingredients:

French bread

1 can of pumpkin puree

2 cups of milk

3 eggs

3 Tblspn melted butter

2/3 cup of brown sugar

2/3 cup of granulated sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 tsp vanilla

1/2 cup of cranberries

(you could also use raisins or if you are feeling really decadent.....chocolate chips)

Method:

Preheat oven to 350 F

Grease 11x17 baking dish

Cut or tear bread into 1" cubes

Soak bread in milk

Mix together remaining ingredients thouroughly.

Pour mixture into bread mixture and gently mix together blending the ingredients.

Pour combined mixture into baking dish and sprinkle top with cinnamon sugar.

Bake for 45-60mins.

Brown sugar sauce

Ingredients:

1/2 cup brown sugar
2 tblspn corn syrup

1/4 cup butter

1/2 cup heavy cream

1 1/2 tsp vanilla

Combine all ingredients in a saucepan over medium heat. Bring to boil and then reduce heat to low. Low boil for 5 mins and then remove from heat. Sauce will thicken as it cools.

Pour brown sugar sauce over bread pudding.

Definitely not a health conscious dessert but delicious!!

Mujadara: Lebanese lentils,rice and Carmelized onions

This dish is total comfort food!
I was Aarti Party on Food Network (love her) and this was one of her recipes. Super easy to make and SO yummy!
I have been attempting to do a vegan meal for my family once a week and Dan said this was "restaurant quality". Guess he liked it. Not a hit with my kiddo's so had to resort to a non-vegan chicken quesadilla for them : )
Prep time is only about 5 mins and it takes about 1hr 20 mins to cook total.

Ingredients:
1 cup of green lentils rinsed
1/2 cup extra virgin olive oil
1 tsp cumin seeds
1/2 tsp cracked black peppercorns
2 med red onions, thinly sliced
kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cinnamon stick
2 tablespoon's of toasted pine nuts or toasted almonds
squeeze of fresh lemon
Greek yogurt, for serving, optional

Method:
Cook lentils in a medium sized saucepan after you have rinsed them with enough water to cover the lentils about an inch. Bring to boil over med-high heat and then turn down to simmer and cook until the lentils are tender but not mushy, about 20 mins.
Meanwhile,grab a large skillet. Pop it over med-high heat and add the olive oil. Might seem like a lot of oil but believe me it is necessary to caramelize those onions. Add the cracked peppercorns and cumin seeds to the hot oil shaking the skillet while the cumin seeds darken in color, about 1 minute.
Add the sliced onions to the oil with a dash of salt until they cook and turn caramel brown, stirring often. It will take about 15 mins. Splash the onions with a little water if they start to stick.
Using a slotted spoon remove 1/2 of the onions and set aside for garnish.
Sprinkle in the ground cumin, cayenne pepper and cinnamon stick to the onions and saute for 1 minute.
Add the rice and cook stirring often but gently until some of the rice grains start to brown. Quickly add the cooked lentils and 3 cups of water with 1 1/2 tsp of salt and bring to boil. Turn the heat down to low so that the pan is at a simmer. Cover and cook for 30 mins. The water should be completely absorbed and rice should be tender when done.
Turn off the heat and keep the lid on to allow the rice to steam undisturbed for 5 minutes.
Meanwhile toast the pinenuts (or almonds) using a small skillet over med-low heat shaking often for about 5 mins until they start to turn slightly brown. Be careful not to burn them like I have many times : )
Serve with the reserved caramelized onions, toasted nuts and a little squeeze of lemon juice.

Roasted Eggplant Salad (Baingan Bharta)
This is an amazingly flavorful dish and is a perfect complement to Mujadara. It would also be a great dip with pita bread as an appetizer!

Ingredients:
2 large eggplant
2 tablespoon of peanut oil (or grapeseed oil)
1 med white onion, finely diced
4 cloves of garlic, minced
1 small Serrano chili, minced (seeded for less heat)
1/4 cup of fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 tsp ground turmeric
1/4 tsp ground cumin
kosher salt and freshly ground black pepper
2 cups of Greek yogurt (or goats milk yogurt if you are intolerant to dairy) beaten until smooth

Method:
Line a baking sheet with foil and preheat oven to 500 degrees F.
Make 3 slashes in the eggplant from top to bottom,equally distanced around the eggplant (to avoid eggplants exploding in high temp).Rub oil on eggplants and place on baking sheet. Roast until soft all the way to the center and the skin is brown. About 45 mins, rotating the pan and flipping the eggplants halfway through. Remove when done and let cool.
Once cool, skin the eggplants and chop the flesh until relatively smooth but not mushy.
In a large skillet, warm the peanut oil over med-high heat. Once the oil is shimmering, add the chopped onion and saute until it turns golden brown. Add eggplant flesh, garlic, chili and cilantro leaves. Cook for 2 mins. Add a splash of water if it begins to stick.
Add turmeric, cumin and 2 tsp of salt. Stir and cook another 5 mins.
Turn off heat. Add yogurt and stir to combine.
Garnish with cilantro leave sand a sprinkle of ground cumin. Serve either warm or slightly chilled.

Enjoy and please let me know what you think!

Cat's Mexican chopped salad

I made this for some friends on July 4Th and it was super yummy!
As requested, here is the recipe : )

Ingredients:
Romaine Lettuce (chopped fine)
1 red onion (diced)
Roma tomatoes (diced)
Avocado (diced)
1 Jicama (cut into thin strips about 2" long and 1mm thick)
Roasted corn kernels (about 2 cobs worth of kernels. You can use canned corn if time is an issue)
1 can of pinto or black beans

Dressing
This dressing is the secret to this salad. It is very simple but the dressing makes it!

1/4 cup Apple cider vinegar
2 Tablespoon of olive oil
1 Tablespoon cumin powder
roughly chopped cilantro (add as much or as little as you like)
1 small can Chili in adobo sauce
1 Tablespoon of agave nectar
1/4 cup fresh lime juice (about 3 limes squeezed)
Sea salt and pepper to taste

Combine apple cider vinegar, cilantro, lime juice, agave nectar in a food processor. Mix until infused. Take 1 Chili from adobo sauce. They are Very spicy so you may even want to just do 1/2 a chili. For less spice do not put seeds in. You could even just use the sauce for the flavor. Add to other ingredients and blend in food processor until mixed well.
Meanwhile. heat olive oil in small saucepan over medium heat. Add cumin to olive oil and heat for no more than 1 minute, just until spices have opened and are aromatic. Add to the remaining ingredients and stir until combined.

Toss together salad and dressing. For added flavor, I also added crumbled goat cheese to my salad. you could also add feta cheese, Gorgonzola or Cojita cheese.

You may also want to top with crispy tortilla strips for added crunch.

Enjoy!
Please post comments if you make it. Love to see what you think : )

Invictus

I have always been so inspired by the strength and resilience of Nelson Mandela in his darkest days. Even through all the torture and repression of his life, he rose up and became a beckon of light to his country and the world. He changed our hearts and inspired us.

I had the incredible fortune of meeting him once at a private party in Bel Air about 12 years ago. I was one of several people hired to take care of him at a private function. Although I was one of the mere staff at the event, he made it a point to introduce himself and his daughter who accompanied him, to each and every one of us. He made it a point to remember our names. It was important to him. He looked me right in the eye and shook my hand sincerely. I will never forget it and it remains a highlight of my life. I guess when you have suffered as much as he did all those years, your value for life and it's inhabitants is so much deeper. I meant something to him in that moment; as a citizen of this world...connected.

I recently watched the movie Invictus and was so moved by it. The poem that kept him moving forward and never giving up while he was in prison for 27 years was Invictus by William Ernest Henley. I wanted to share it with you. It is a reminder that this world cannot oppress us. We must be the very best version of our self...The master of our fate; unafraid and convicted

Invictus

Out of the night that covers me

Black as the pit from pole to pole

I thank whatever God may be

For my unconquerable soul

In the fell clutch of circumstance

I have not winced nor cried aloud

Under the bludgeoning of chance

My head is bloody but unbowed

Beyond this place of wrath and tears

Looms the horror of the shade

And yet the menace of the years

Finds, and shall find, me unafraid

It matters not how straight the gate

How charged with punishments the scroll

I am the Master of my fate;

I am the Captain of my soul.

Tortilla Soup

At the request of my sweet friend Susanne, I am posting this recipe.
The recipe is from the Real Food Daily cookbook but I added a few little tips of my own.

Ingredients
1 Lb of tomatoes, diced
6-8 cups of vegetable or chicken stock (homemade is always better)
1/3 cup of tomato paste
1 jalapeno, chopped
12onions, coarsely chopped
2-3 garlic cloves, minced
2 Tsp of cumin
8 corn tortilla's, coarsely chopped
1 tsp of oregano
2 tablespoon of Tamari (or soy sauce if you are not Gluten intolerant)
1 tablespoon of canola oil
2 Tsp Salt
1/2 Tsp of freshly ground black pepper
1/4 cup of fresh cilantro

Method
Heat oil over medium heat in a large saucepan. Saute garlic and onions until onions are translucent. Add jalapeno, cumin, tamari, oregano, salt and pepper. Saute for 1 minute longer. Add Chix stock and tomatoes. Cover and bring to boil Lower heat and simmer for 10 mins. Add tortilla's and simmer for another 10 minds until tortilla's are falling apart.
Using a handheld immersion stick, blend the soup in the saucepan until smooth. Add cilantro.
Garnish with diced avocado and crunchy corn chips, pico de gallo and sour cream.


Homemade Tortilla strips

Ingredients
1 Tablespoon of canola oil
6 corn tortilla's
1 tsp of blended chili powder
1/2 tsp of maple crystals
1/4 tsp of sea salt

Method
Heat oven to 350 degrees
Brush oil over both sides of tortilla's.
Cut into strips.Spread tortilla's on baking sheet.
Mix together remaining ingredients and sprinkle over tortilla's. bake for 15-20mins, tossing occasionally, until golden brown.

Bleeding heart

Today my precious Lily fell out of our tree and landed smack on her face!!
It was so hard to stay calm in that moment as my friend Jaime rushed her to my arms with blood all over her face. I wanted to scream, shout, cry...but I held my composure and took care of my baby girl. My heart was in my throat. Don't you just wish in those moments that it was you?
This has been a particularly trying week for me as a mother. I have felt incompetent on many levels. God gave me this moment to snap me back into reality. I was able to redeem myself as a mother but tending to my hurt child. To be tender, loving and make her feel safe again. To be grateful that she was OK and celebrate that it wasn't more serious.
I am humbled in this moment.

Transitions

Hello lovely people ; )

This has been quite an emotional week for me already.
Lily had her last official day of preschool on Monday. It is the end of an era! She brought home a little folder filled with some art projects and a little message from her teachers about moving on, that made me get all teary eyed. It said:

It's time to say goodbye
Our year has come to an end
We've made lots of cherished memories
And many more friends

We've watched your child learn and grow
And change from day to day
We hope that all the things we've done
Have helped in some small way

So it's with many happy memories
We send them out the door,
With great hope and expectations
For what the next year hold in store

It made me reflect on why this is such an emotional transition for me personally.
Shouldn't I be excited for this new stage in my child's life?
Will she need me as much?
How is it going to be without her for 5 hours a day, 5 days a week?
What changes will occur now i have less control of her friendships and influences?

Not to mention the fact that I absolutely LOVED her teachers at preschool this year. We have been part of this amazing little preschool that is so warm and loving and safe.
It is always scary when you are stepping into unfamiliar territory.

It's all about letting go!

I know a lot of you are feeling the same way. Our babies are growing up! I always joke with my children and tell them "Please don't grow up. Just stay this way forever!"
But they do grow up....and it is wonderful.
Every stage of there precious little lives is filled with more wonder, more joy and of course the moments you want to pull your hair out ; )

Being a parent is the greatest gift of my life.

So, as we all go forward into this new stage of life with our children, we should remember to savor each moment because it goes by so fast. I remember the anticipation of pregnancy. Wondering who this little person was going to be. 5 years later, I barely remember my life without her in it, nor do I want to!
She reminds me how to be more accepting, how to love, how to give, how to be truly happy, how to be kind and considerate. She helps me be a better person. She is my little piece on heaven here on Earth. God must think I am doing okay, to trust me to mother this little angel.
And so... I am going to trust him to watch over her as she enters elementary school and this next phase of her life.

The Leaky Faucet

Proverbs 19:13
A foolish son is the calamity of his father: 
and the contentions of a wife are a constant dripping.


No one likes a dripping faucet, it ranks right up there with nails along a chalk board and a whiny child, however the Bible describes me as a "constant dripping" when I have contentions. I wasn't sure what contentions were so I looked them up...according to Webster's Dictionary contentions are "something (such as a belief, opinion, or idea) that is argued or stated". Well, I've never considered myself a quarrelsome or contentious wife however I definitely argue and almost always state my beliefs and opinions when they disagree with my husband. So I asked myself the question "What do I say/do that reminds Josh of a dripping faucet?" 


Please Lord, forgive me and please Josh forgive me for being contentious and unknowingly making you listen to my faucet that was a constant dripping. Lord, help me to continue to learn to bridle my tongue. 

Cat's Gluten Free oatmeal cookies

This recipe is based around one of my favorite Australian biscuits (that's what we can cookies in Australia), THE ANZAC BISCUIT! It is an Australian classic and whenever I have made them for friends they are a huge hit. I wanted to see if I coudl replicate it in a way that i could still eat it and it was "somewhat" healthy. In this recipe I substitute regular white flour for Arrowhead Mills Gluten free All Purpose baking mix and butter for Earths best (canola spread). You could try using apple sauce instead of butter and to use less sugar.

1/2 cup of brown sugar
1 cup of gluten free rolled oats
1/4 cup (4oz) of melted butter (or Earths Best spread)
1 cup of shredded coconut
1 cup of Arrowhead Mills Gluten Free All Purpose baking mix
1 level teaspoon of baking soda
2 tablespoons of boiling water
1 tablespoon of Maple Syrup (In Australia we use something called Golden Syrup that you cannot get here sadly : ( )
1/2 cup of cranberries, dried cherries or raisins
1/2 cup of slivered almonds

Preheat oven to 350 F
Mix all dry ingredients together. Pour in melted butter.
Add baking soda and maple (or golden) syrup to boiling water and mix well. Add that to remaining ingredients and mix together. Drop in small rounds (make sure you have enough space between each cookie as they will spread) on greased baking sheet. Bake for 15-20mins until golden brown.

Enjoy!

GRATITUDE

At times our own light goes out and is rekindled by a spark from another person.
Each of us has cause to think with deep gratitude of those who have lighted the flame within us.

I just love that quote. So true. I wanted to share it with you all today. You have all added to my life in more ways than I could ever express.
Gratitude
Love
Peace to you.... today and always

Cat's salad dressing formula

We eat a lot of salad in our house. I have experimented a lot with salad dressing and have been asked by several friends how I make my dressing. It is different every time and varies on what i have on hand. Just wanted to give you a few tips on how to make a delicious salad dressing with a simple formula that i use.

Choose your vinegar or citrus

Vinegars I always have on hand are White wine, Red Wine, Sherry vinegar, Rice wine vinegar and Balsamic.

There are so many vinegars to choose from. Infused vinegars make beautiful bases for dressings.

Choose an oil

I most often use extra virgin olive oil.

Other choices would be grape seed oil, sunflower oil, sesame oil and sunflower oil

Add a base flavor

Garlic or shallots

Binding it together

Dijon Mustard

(I have used other mustard's or horseradish if i don't have Dijon on hand)

Egg yolk

Avocado

Vegannaise or mayonnaise

Soft cheese such as goat cheese or blue cheese

Herbs

You can add herbs to infuse more flavor. Fresh herbs are always great, but i have used dry too.

Basil, marjoram, oregano, dill

Adjust the acidity

A little sweetness cuts the tartness of the vinegar or citrus

I use Agave nectar, honey, brown sugar or Apricot preserve.

I always make my dressings as guess-timates.I like my dressing less oily so i would guess I do about 1/2 cup vinegar to 1/4 cup oil (or maybe a little less)

All the other ingredients I do by tasting as I go.

When you are cutting the acidity with a sweetness such a apricot preserve, I use about 1 Tblspn.

REMEMBER....

-Trial and error makes a good chef.

-Always taste test as you go

-Don't be afraid to make mistakes. That is always how we learn the most.

-I have thrown MANY dressings away before I got it right.

Arugula with Fennel Salad

This is a great salad for the summer. Very refreshing. Fennel is so good for you. It is high in Iron and has also been proven to aid in digestion. It normally has quite a strong anise flavor but in the recipe you soak it in the dressing and it takes some of the bitterness away and just provides a crisp, freshness in contrast to the peppery flavor of the arugula.

Ingredients
Arugula
Red seedless grapes
Goat cheese (or Gorgonzola cheese)
1 fennel bulb ( green removed and sliced into 1/4 inch slices)

Dressing
1/4 cup White wine vinegar
1 Tablespoon Apricot preserve
1/2 shallot (chopped very fine)
1/2 cup of Olive oil
1 teaspoon of Dijon mustard

Whisk dressing together. Place sliced fennel in the dressing and let sit for at least 30 mins.

Mean while, slice grapes in half lengthwise. Toss greens, grapes and cheese together. After the fennel has marinated for at least 30 mins add fennel and dressing. Adjust how much dressing you add by how much dressing you prefer. you don't want to drench the greens or it will take away the crispness of the salad.

Let go, let God

I am reminded how much fear disables us from reaching our full potential.
I taught my first Pilates group class tonight.
I was really nervous leading up to it.
Before I started I said a prayer that I would focus on giving these people in the class what they needed and get the focus of me. I ended up really enjoying the experience of giving back and it was fun. I didn't allow fear and self judgement to get in the way of doing my job.

When you are grateful, fear disappears and abundance appears

Good Morning beautiful people,

Last night was one of those nights!!
I was frustrated, irritated and my whole family was subject to my mood.
When I tucked my kids in for bed, relieved that the day was over, I asked them if we could all try to have a better day tomorrow. Mommy would try to be more patient and kinder with her words and they promised they would put on their listening ears. That is the beautiful thing about children, they forgive you : )

I wanted to start today fresh and optimistic. So, I began focusing on what I was grateful for and it filled me with joy. Gratitude is so much more than just saying the words "Thank You" in a prayer or to another person. Althought that is lovely and important, gratitude goes so much deeper than that. It is a practice; a way of living your life. Gratitude is not just being grateful for the blessings that come your way, but for the trials that build your character and make you stronger too. It is our attitude that makes the day right? If you submit to those frustrations that come your way throughout the day, you are losing sight of your gratitude. Breathe gratitude in and out. Cling to it. Negativity is like a weed that takes over if you let it.
Choose joy and gratitude today. Let it flourish in your life and you will see and feel change.
I love this quote by Kahlil Gibran

Wake at dawn with a winged heart and give thanks for another day of loving

Chicken Salad

CHICKEN SALAD
Please remember all of my measurements are guesstimates so taste test as you go!! 

1/4 C Mayonnaise
2 Tbs Apple Cider Vinegar
1/2 Green Apple chopped
1 small Red Onion chopped
2-3 Radishes Chopped
2 tsp fresh Dill plus more to garnish
Salt and Pepper to taste
about half a boiled Chicken shredded. If make your own stock you will always have tender chicken on hand.



Mix all ingredients together. Serve on toast or bed of greens. Fresh and delicious and yes all 4 of my kids 5 and under gobbled it up asking for more...one even claimed it was better than PB&J!

Serves 4 hungry kids and a Mom! :) Takes 10minutes or less

Nigella Lawson's Slow Roasted Lemon and garlic chicken

My beautiful friend Erin is my go to girl for quick easy recipes for a busy momma. Everything she makes is nutritious and healthy without compromising flavor and has very little prep time. We love those kind of meals right?
She just sent me this recipe (her new favorite) and I tried it tonight. I was missing a few ingredients so I improvised and it is truly delicious.

My whole family really enjoyed it.

Slow Roasted Lemon and Garlic Chicken

Ingredients

1 chicken cut into 10 pieces

1 head of garlic (peeled and separated)

2 unwaxed lemons, cut into chunky eighths

(I used oranges as I didn't have lemons and it gave a slightly sweeter flavor.)

Small handful of fresh thyme and rosemary (i used dried thyme as I didn't have fresh on hand)

3 Tblspn of olive oil

2/3 cup of white wine

Black pepper and sea salt to taste

Method

Serves 4-6

Preheat oven to 325 F

Place chicken in roasting pan add all ingredients except wine and toss to mix well. Make sure all chicken pieces are skin side up. Add wine salt and pepper and cover tightly in foil. Bake in oven for 2 hours.

Turn up oven to 400F and remove foil from pan. Bake another 30-40mins until chicken is browned and sauce is more of a syrup consistency.

Accompaniments

Roasted Sweet Potato

Cut sweet potato into 1/4 inch circles. Sprinkle them with olive oil and

salt and pepper and roasted them at 400F for about 30 mins. If you prefer them to be crunchier cut them thinner and cook them a little longer. You can also sprinkle garlic salt on them which is yummy too. Make sure you line the baking sheet with non stick foil or they will stick!

Sauteed Spinach

Heat olive oil in pan

Add 1/2 diced shallot or 1/4 red onion

Saute until translucent

Add spinach

(yes, my kids even ate the veggies )

A naughty but nice recipe I had to share

One of the lovely mommies in Callum's mommy and me class brought this dish to hare with us one morning. Being that it has all the things I am not supposed to eat, I naturally had to try some : )

This recipe is AMAZING!!!

This is a great dish to serve as an appetizer at a party or for a brunch. You can play with the filling but the nutty flavor of the Gruyere cheese combined with the tang of the mustard is heavenly.

Anything wrapped in puff pastry tastes good right?

Although this really isn't a healthy dish I loved the recipe and thought some of you might enjoy it.

Ham and Cheese in a Puff Pastry

Barefoot Contessa

Ingredients

1 package(2 sheets) frozen puff pastry, defrosted

2 Tblspns Dijon Mustard

1/2 Lb black forest ham, sliced

1/2Lb Gruyere chees,sliced

1 egg, beaten with 1 Tblspn water, for egg wash

Directions

Preheat oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured surface and carefully roll it out into 10x12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10x12 inches. Place the second sheet of pastry on top of filled pastry, lining up the edges. Cut the edges straight with a small,sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20-25 mins, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

More Peas Please!

English Peas are second only to lima beans as fresh vegetable source of protein. You will get more protein from three-fourths of a cup of peas than you will from a tablespoon of peanut butter and you will have consumed less than one-half gram of fat and only 100 calories.  Green peas are also a reliable source of omega 3 fats, as well as a good source of vitamins C and K and oh so kid friendly! So lets have some more peas, please! 
 

English Pea Pasta
All measurements are guesstimates.  Sorry, I don't measure anything.
1 box pasta of choice (I use GF Quinoa noodles)
Peas
2 Tbs red onion minced
A handful of cilantro chopped
4 long sprigs of fresh mint chopped

A spoonful of honey
A pinch or two of sea salt
1/3 Cup Olive Oil
3 Tbs Apple Cider Vinegar

Make pasta according to package instructions.  While pasta is cooking mix all ingredients together except peas. Add peas to pasta with 3 minutes cook time remaining. Drain peas and pasta, rinse if needed. Add sauce. 
Serves Approx 5 (4 hungry kids and a mom!) Takes 15 minutes

Happy Monday

Good morning Ladies,

Just wanted to start the week off in gratitude and joy!
Here is something I read this morning that inspired me.

Life today is difficult.
Problems challenge us, and we worry about our children's futures. It's easy to fall into the trap of taking ourselves too seriously, of worrying about success, jobs, acceptance, parenting, illness, and so on. It's easy to lose our ability to laugh. It's easy to forget simple ways of purely enjoying one another. Friendship keeps us balanced in a difficult world, renews our perspective, and enables us to recapture joy.

Susan Yates

Cat's Gluten Free Granola

I have always loved granola. One of my favorite breakfasts was always Granola with thick creamy greek yogurt and fresh berries...yum!
When I was told by the Doctor that i was intolerant to Gluten and allergic to dairy i thought Wow, I have been having both of those things every morning in a bowl!! No wonder I felt nauseous every morning. I thought I was just eating too fast r drank too much coffee, as us mother's do : )
I discovered sprouts and was so relieved because there is so many choices and options even for a restricted diet. Food doesn't have to be flavorless. I love to eat and love to feed others. I make this Granola with gluten free oats and have given it to my friends who have asked me for the recipe. I usually make a big batch but you can adjust the portions to suit your needs. I just store it in airtight containers in the pantry. So here it is girls!

Ingredients
5 cups of gluten free slow cooked oats
1/2 cup of brown rice flour
2 cup walnuts (I have made it with pecans but walnuts are better for you)
2 cup of almonds (I like to use slivered almonds but you can use whole too.)
1/2 cup of milled flaxseed
1/2 cup of chia seeds
1/4-1/2 tsp Cayenne pepper (gives a nice little kick. You can make without)
1/2 tsp Sea salt
3/4 cup Agave nectar (depending on how sweet you like it. You can also use honey if you don't have Agave)
3/4 cup of Canola oil or Grapeseed oil (or olive oil if you don't have Canola)
1/4 tsp vanilla essence

Method
Preheat oven to 350 degrees Fahrenheit
Mix all dry ingredients together
Heat Agave and oil together in microwave for 20-30 secs until heated through. Remove from microwave and mix in vanilla essence.
Pour wet ingredients into dry and mix thoroughly.
Line baking sheets with non stick foil. Divide mixture evenly between 2 baking sheets. Bake for 35-45mins stirring occasionally so the edges don't burn (believe me that has happened to me a few times when i don't pay attention). Remove from oven and let cool on sheet trays.
Once cool store in airtight containers.

I love to eat it with Coconut milk yogurt but if you are lucky enough to be bale to enjoy dairy it would be amazing with greek yogurt. I have also made it with egg whites as a little omlette. Sounds gross?? Try it....you may be pleasantly surprised : )
Let me know what you think!!

Celebrating

Thanks you all for celebrating Lily's 5th birthday with us today.

As I looking at all of you today; this beautiful community of families we are fortunate to be a part of I feel overwhelmed with joy and gratitude. What a gift god has given to me to share this parental journey alongside women that inspire me, support me and love me even when I am not so loveable : )

Mother's Day Weekend

Celebrating all the beautiful mother's out there this weekend. Children are a gift from God and you are a gift to your children.

Cat's Request

Another beautiful day at the park watching my four blessings run around and play in the sand when Cat suggest we start a community blog to post recipes and share words of encouragement and inspiration. Seeing how I am neither known for my words of encouragement or inspiration I will leave that to my fellow blogger. I will however do my best to post healthy gluten free and casein free recipes our family loves.