A friend posted this recipe on a message board I'm a member of and I just had to share!
"I used info to make my own sweetened condensed coconut milk by simmering 6 C of (I had vanilla) coconut milk (I used So Delicious brand) with 2 C of sugar until it was down to 2 C. I simmered it on Med for a few hours, stirring every so often with a wisk. It was YUMMY! 3 C chocolate chips: I used sunspire brand. Two bags was about three cups.1/8 Tea saltLine 8X8 pan with foil or wax paper. Lightly grease. Melt the chips in the microwave (1 min, stir, 30 sec, stir, etc until smooth). Stir in sweetened condensed milk well. Pour into lined pan. Freeze 30 min or Refridgerate 1 hr (I froze it for well over an hour). You can either use small, 1" cookie cutters or cut into small squares. Optional to dip in colored suagar and candies (I did for Christmas). Store in fridge or freezer. Makes about 50 pcs. "
I'm in the middle of this right now and though you might enjoy too.
Wednesday, December 23, 2009
Thursday, October 22, 2009
Allergy Friendly Halloween Treats
I saw this recipe today on Twitter. You can find the recipe for Witch's Cauldrons on the last page: http://www.surfsweets.com/greenhalloween/greenhalloween.pdf
They also have a video tutorial on Youtube (you can find the link to their Youtube page in the above PDF).
I just made these tonight for Caden, and he LOVED them. I'd imagine any nut or seed butter would sub for the sunflower seed butter. I too liked them, but they are very rich. I think if I make them again, I'll do mini Witch's Cauldrons, using a mini muffin tin. The inner part of the cauldron (ELF chips, sunbutter, rice syrup) would make an amazing filling for chocolate cake! I'm inspired to try it for Caden's birthday in February.
Thanks to Surf Sweets and Enjoy Life for sharing this awesome recipe!
Oh, and if you have the bright idea to do what I did and try to use coconut oil in this recipe, just don't. Or only use a teeny-tiny bit. It ended up being way messy, due to coconut oil turning to liquid at room temperature.
They also have a video tutorial on Youtube (you can find the link to their Youtube page in the above PDF).
I just made these tonight for Caden, and he LOVED them. I'd imagine any nut or seed butter would sub for the sunflower seed butter. I too liked them, but they are very rich. I think if I make them again, I'll do mini Witch's Cauldrons, using a mini muffin tin. The inner part of the cauldron (ELF chips, sunbutter, rice syrup) would make an amazing filling for chocolate cake! I'm inspired to try it for Caden's birthday in February.
Thanks to Surf Sweets and Enjoy Life for sharing this awesome recipe!
Oh, and if you have the bright idea to do what I did and try to use coconut oil in this recipe, just don't. Or only use a teeny-tiny bit. It ended up being way messy, due to coconut oil turning to liquid at room temperature.
Monday, October 12, 2009
Mood/Food Connection
Seasonal depression is something that starts to bother me this time of year. I typically muddle through okay, until after the holiday madness dies down, but this year I'm noticing a deeper dive sooner than expected.
I saw Whole Foods had a podcast about the mood/food connection so I thought I'd share the link here, for those interested.
http://blog.wholefoodsmarket.com/2009/10/nutrients-for-mood-balance/
I need to be more consistent in my supplement taking (prenatal, since the babe is nursing, b complex, vitamin D, fish oil), and I'm also going to endeavor to keep my blood sugar stable through whole grains and taking chromium supplements.
I saw Whole Foods had a podcast about the mood/food connection so I thought I'd share the link here, for those interested.
http://blog.wholefoodsmarket.com/2009/10/nutrients-for-mood-balance/
I need to be more consistent in my supplement taking (prenatal, since the babe is nursing, b complex, vitamin D, fish oil), and I'm also going to endeavor to keep my blood sugar stable through whole grains and taking chromium supplements.
Sunday, September 27, 2009
Allergy Friendly, Vegan Donuts Part 2 AKA this is turning into a recipe blog
Well, if you recall, last year I tried my hands at healthy, vegan, allergy friendly donuts. They weren't bad per se, but definitely nowhere near white flour, allergy laden "normal" donuts that you buy at the apple orchard or cider mill. They were too.... healthy. Anyway, if you're interested in too healthy donuts, you can search for that recipe in October of '08 right here in this blog, you weirdo (said with a virtual poke in the ribs and a hardee-har-har).
For all my normal readers, here is my attempt at less healthy, allergy friendly, vegan donuts, but because I cannot bear to use all white flour anymore, I did use some whole wheat. Clearly, I can't be too unhealthy anymore... I must be getting old. I modified a basic cake donut recipe, so here goes:
1 cup white, unbleached flour (because bleached flour is grotty)
1 cup whole wheat flour
1/2 of brown sugar (I'll be honest and say you could probably use an 1/8 of a cup more just to improve on what I did, unless you're going to be a heathen and dip it in powdered sugar or glaze)
1 tablespoon baking powder
A couple generous dashes of pumpkin pie spice
2 tablespoons of your oil of choice, I'd suggest margarine, butter if you aren't vegan, or coconut oil , melted.
1/2 cup of So Delicious Coconut Creamer (or whatever milk you use) plus some
1 tablespoon flax meal mixed with 2 tablespoons warm water, let sit for a few minutes OR a quarter cup-ish of apple sauce OR Ener-G egg replacer for one egg. I used flax, but I know that isn't safe for everyone. Use the Ener-G or apple sauce at your measurements, since I'm not sure my measurements are right.
A deep fryer or cast iron dutch oven with LOTS of oil for frying. If you've come here for baked donuts, get thee gone and find somewhere else for healthy donuts.
Start by heating your oil on low-medium heat. Once your fat is all melty, turn it up to medium heat.
If you have a sifter, do that with your sugar, flours, baking powder, and spice. If you live in an apartment and have no room for such a contraption or if you grew up without one and are too chicken to start using one now, just use a wire whisk and whisk it all together. Make sure you get your brown sugar unclumped. Drizzle in your melted oil and kinda fluff the flour mixture to get it to clump a little bit. Stir in your flax meal (or other egg replacer) and coconut milk creamer. Knead that puppy a little bit. If you don't have a ball of flour in a basically clean bowl, add some more coconut milk creamer to get it to gel a bit.
Lavishly sprinkle some flour on your counter, toss that lump of flour on it and pat it down, real dirty like. Take a guess at how thick you want it. My first batch was too thin and looked like puny thin donuts. The next batch was much better.... trust me. Take a three or four inch round cookie cutter (or use your nice drinking glass, if you're me) and cut some circles in your flattened donut dough. Then take a smaller cookie cutter (think about an inch) and cut some holes in the middle of your big circle. Take out the smaller circle and it should look like a cross between a raw biscuit and a donut. Or a biscuity donut, take your pick. Plop a couple raw donuts into the hot oil and let it get nice and brown. Apparently the right temperature for donut oil is 350, but a thermometer is another kitchen appliance I don't own. Check the underside after a minute or two and flip it over when it is a shade or two under the right color. Cook the second side until its just right and drain on some paper towels. Or whatever. Repeat until all the dough is gone, then move on to the little circles you cut out to make donut holes. Oh, yeah.
Now a good rule of thumb is to let it cool a bit, but it is your tongue and if you want to burn it, have at it. Just don't come cryin' to me.
After the donuts and holes have cooled, you can dip them in cinnamon sugar or glaze or what have you. I'm guessing you could have a lot of fun modifying this recipe. Add a half a cup of canned pumpkin and take out the flax meal and decrease the creamer for pumpkin donuts. Add a bit more sugar and a couple tablespoons of cocoa for chocolate cake donuts. The possibilities are endless. Hope you enjoy!
PS: I hope Caden likes these better than the ones I made last year, otherwise I'm afraid my donut making career will be over.
For all my normal readers, here is my attempt at less healthy, allergy friendly, vegan donuts, but because I cannot bear to use all white flour anymore, I did use some whole wheat. Clearly, I can't be too unhealthy anymore... I must be getting old. I modified a basic cake donut recipe, so here goes:
1 cup white, unbleached flour (because bleached flour is grotty)
1 cup whole wheat flour
1/2 of brown sugar (I'll be honest and say you could probably use an 1/8 of a cup more just to improve on what I did, unless you're going to be a heathen and dip it in powdered sugar or glaze)
1 tablespoon baking powder
A couple generous dashes of pumpkin pie spice
2 tablespoons of your oil of choice, I'd suggest margarine, butter if you aren't vegan, or coconut oil , melted.
1/2 cup of So Delicious Coconut Creamer (or whatever milk you use) plus some
1 tablespoon flax meal mixed with 2 tablespoons warm water, let sit for a few minutes OR a quarter cup-ish of apple sauce OR Ener-G egg replacer for one egg. I used flax, but I know that isn't safe for everyone. Use the Ener-G or apple sauce at your measurements, since I'm not sure my measurements are right.
A deep fryer or cast iron dutch oven with LOTS of oil for frying. If you've come here for baked donuts, get thee gone and find somewhere else for healthy donuts.
Start by heating your oil on low-medium heat. Once your fat is all melty, turn it up to medium heat.
If you have a sifter, do that with your sugar, flours, baking powder, and spice. If you live in an apartment and have no room for such a contraption or if you grew up without one and are too chicken to start using one now, just use a wire whisk and whisk it all together. Make sure you get your brown sugar unclumped. Drizzle in your melted oil and kinda fluff the flour mixture to get it to clump a little bit. Stir in your flax meal (or other egg replacer) and coconut milk creamer. Knead that puppy a little bit. If you don't have a ball of flour in a basically clean bowl, add some more coconut milk creamer to get it to gel a bit.
Lavishly sprinkle some flour on your counter, toss that lump of flour on it and pat it down, real dirty like. Take a guess at how thick you want it. My first batch was too thin and looked like puny thin donuts. The next batch was much better.... trust me. Take a three or four inch round cookie cutter (or use your nice drinking glass, if you're me) and cut some circles in your flattened donut dough. Then take a smaller cookie cutter (think about an inch) and cut some holes in the middle of your big circle. Take out the smaller circle and it should look like a cross between a raw biscuit and a donut. Or a biscuity donut, take your pick. Plop a couple raw donuts into the hot oil and let it get nice and brown. Apparently the right temperature for donut oil is 350, but a thermometer is another kitchen appliance I don't own. Check the underside after a minute or two and flip it over when it is a shade or two under the right color. Cook the second side until its just right and drain on some paper towels. Or whatever. Repeat until all the dough is gone, then move on to the little circles you cut out to make donut holes. Oh, yeah.
Now a good rule of thumb is to let it cool a bit, but it is your tongue and if you want to burn it, have at it. Just don't come cryin' to me.
After the donuts and holes have cooled, you can dip them in cinnamon sugar or glaze or what have you. I'm guessing you could have a lot of fun modifying this recipe. Add a half a cup of canned pumpkin and take out the flax meal and decrease the creamer for pumpkin donuts. Add a bit more sugar and a couple tablespoons of cocoa for chocolate cake donuts. The possibilities are endless. Hope you enjoy!
PS: I hope Caden likes these better than the ones I made last year, otherwise I'm afraid my donut making career will be over.
Saturday, September 5, 2009
Autumn Muffins
I modified the recipe from here http://www.cooks.com/rec/view/0,1862,138166-235200,00.html to suit my needs and tastes. I think I modified it enough to make it really "mine". However, better to give credit where credit is due!
Autumn Muffins
2 ripe bananas
1/2 cup unsweetened apple sauce
1/3 cup coconut oil
1 can pumpkin
1/2 cup honey
1/4 cup brown sugar
1 cup white flour
1 cup whole wheat flour
1/3 cup ground flax
1/3 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
pumpkin pie spice to taste
cinnamon to taste
1. Preheat oven to 350°F.
2. Mix bananas, pumpkin, and apple sauce in food processor, vitamix or blender.
3. Add to bowl and stir in honey and coconut oil
4. Combine all dry ingredients.
5. Combine dry ingredients with wet ingredients.
7. Oil muffin tin.
8. Bake about 20 minutes for large muffins, 12-14 minutes for mini muffins.
I bet these would taste super good if they were iced or with cream cheese frosting for a more dessert type muffin. These didn't turn out as sweet as I thought they would so a 1/2 cup of brown sugar may be better. Or alternately the icing may sweetened them up a bit without making them too sweet.
Adding: I did end up making a icing with powdered sugar, vanilla, and So Delicious Coconut Creamer (original). It added just a bit more sweetness and made them perfect as far as I'm concerned.
Autumn Muffins
2 ripe bananas
1/2 cup unsweetened apple sauce
1/3 cup coconut oil
1 can pumpkin
1/2 cup honey
1/4 cup brown sugar
1 cup white flour
1 cup whole wheat flour
1/3 cup ground flax
1/3 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
pumpkin pie spice to taste
cinnamon to taste
1. Preheat oven to 350°F.
2. Mix bananas, pumpkin, and apple sauce in food processor, vitamix or blender.
3. Add to bowl and stir in honey and coconut oil
4. Combine all dry ingredients.
5. Combine dry ingredients with wet ingredients.
7. Oil muffin tin.
8. Bake about 20 minutes for large muffins, 12-14 minutes for mini muffins.
I bet these would taste super good if they were iced or with cream cheese frosting for a more dessert type muffin. These didn't turn out as sweet as I thought they would so a 1/2 cup of brown sugar may be better. Or alternately the icing may sweetened them up a bit without making them too sweet.
Adding: I did end up making a icing with powdered sugar, vanilla, and So Delicious Coconut Creamer (original). It added just a bit more sweetness and made them perfect as far as I'm concerned.
Easy, allergy friendly pancakes (vegan too)
Being a dorm mom extraordinaire and a mom of two smalls, easy is always a benefit in my kitchen. I have been using Bisquik for my pancakes for several years, but I have always had a vague sense of distaste for feeding all that bleached flour to my family. At Costco last week, I noticed that Quaker had oatmeal pancake mix and was excited to have a healthier alternative. Unfortunately, it was not safe for Caden's food allergies. All the whole wheat mixes at Meijer were also out of bounds for allergy reasons. Lucky for me, Jason was shopping with us and spotted the Hodgson Mill Buckwheat Pancake Mix. Safe for us and much healthier than the bisquik nasties.
I modified the recipe on the back of the box to suit our needs and to improve the health factor.
1 and 1/2 cups of Hodgson Mill Buckwheat Pancake Mix
1 and 1/4 to 1 and 1/2 cups So Delicious Coconut Milk (I loathe thick pancakes, if you're an odd canary and like them thick, use closer to one cup of milk substitute)
Spoonful of brown sugar (optional, could also use honey or other sweetener)
2 tbsps ground flax meal stirred with 4 tbsps warm water, let set for 5 minutes.
2-4 Tbsps liquid coconut oil (coconut oil is generally liquidy at room temp, set on a warm window sill if your kitchen runs cooler)
Stir the pancake mix, coconut milk, sugar, and flax meal together. Add liquid oil and stir to combine. Cook on a pre heated and oiled skillet over medium heat until golden brown on one side, flip and cook until golden brown on the other side. Serve with topping of choice.
This is a high fiber pancake, full of omega 3s, iron, and medium chain fatty acids (which can improve your immune system). Enjoy!
I modified the recipe on the back of the box to suit our needs and to improve the health factor.
1 and 1/2 cups of Hodgson Mill Buckwheat Pancake Mix
1 and 1/4 to 1 and 1/2 cups So Delicious Coconut Milk (I loathe thick pancakes, if you're an odd canary and like them thick, use closer to one cup of milk substitute)
Spoonful of brown sugar (optional, could also use honey or other sweetener)
2 tbsps ground flax meal stirred with 4 tbsps warm water, let set for 5 minutes.
2-4 Tbsps liquid coconut oil (coconut oil is generally liquidy at room temp, set on a warm window sill if your kitchen runs cooler)
Stir the pancake mix, coconut milk, sugar, and flax meal together. Add liquid oil and stir to combine. Cook on a pre heated and oiled skillet over medium heat until golden brown on one side, flip and cook until golden brown on the other side. Serve with topping of choice.
This is a high fiber pancake, full of omega 3s, iron, and medium chain fatty acids (which can improve your immune system). Enjoy!
Sunday, August 30, 2009
Healthy Fruit Muffins (allergy friendly and vegan!)
Caden typically eats cheerios for breakfast, but has been cheerioed out for a while. He loves to eat bagels but I hate all the white flour that is in them. Today I decided to try my hand at fruit muffins made with whole grains and healthy oils. I planned on making blueberry but realized I didn't have any. Fortunately, we always have fresh fruit in the house and I was able to modify.
Healthy Fruit Muffins
1 cup oats
1/2 wheat germ
1/2 white flour
2 tbsps whole wheat flour
1/3-1/2 cup brown sugar (or other sweetener)
2 bananas
1/4 cup coconut oil
2 small apples, grated or apple sauce
1 tbsp baking powder
1/2 tsp salt
1 cup So Delicious Coconut Milk (or milk of your choice)
Combine dry ingredients in a large bowl. Mix coconut oil, coconut milk, bananas, grated apples in a separate dish and add to dry ingredients. Stir to combine. Place in oiled muffin tin and bake according to size. I made the super small ones and they cooked for 15 minutes. I modified this from another recipe so I hope it tastes good. They just came out of the oven *biting nails* They smell good at least :)
I think it would be easy to substitute any fruit in this. 1 cup of blueberries or chopped cherries would be super good as well. If you're making this without eggs, you could sub the bananas for apple sauce, flax meal with warm water, etc.
Healthy Fruit Muffins
1 cup oats
1/2 wheat germ
1/2 white flour
2 tbsps whole wheat flour
1/3-1/2 cup brown sugar (or other sweetener)
2 bananas
1/4 cup coconut oil
2 small apples, grated or apple sauce
1 tbsp baking powder
1/2 tsp salt
1 cup So Delicious Coconut Milk (or milk of your choice)
Combine dry ingredients in a large bowl. Mix coconut oil, coconut milk, bananas, grated apples in a separate dish and add to dry ingredients. Stir to combine. Place in oiled muffin tin and bake according to size. I made the super small ones and they cooked for 15 minutes. I modified this from another recipe so I hope it tastes good. They just came out of the oven *biting nails* They smell good at least :)
I think it would be easy to substitute any fruit in this. 1 cup of blueberries or chopped cherries would be super good as well. If you're making this without eggs, you could sub the bananas for apple sauce, flax meal with warm water, etc.
Saturday, June 27, 2009
Yummy in My Tummy! For Will Cookies!
Here is another awesome allergy product. I'm always tickled pink whenever I find another food allergy friendly product. When your kid can go anywhere and eat anything, I don't think you really have a full appreciation for that; it's so easy to take for granted. But, when you have a kid that has been left out of a special treat, even when you try to plan ahead, well, it breaks your heart in a way I can't describe.
At any rate, I stumbled across these food allergy friendly cookies, while on vacation, today in Kalamazoo, MI. The fam and I decided to head to the Farmer's Market and lo and behold, a booth with food allergy friendly cookies!!! At a Farmer's Market!!!! In Kalamazoo!!!!! Well, of course we had to buy some. Wowza! They are so good. My mom, husband, and I all snuck a piece of Caden's star cookie. I thought I had gotten good at tweaking recipes to make them food allergy friendly.... well, I've evidently still got a way to go :)
If you get the opportunity, please check out (and order) some For Will Cookies. She ships and can cut them into a variety of shapes and decorations. And even if you don't have food allergies, I guarantee you, you'll be eating some of these on the sly. These cookies do have wheat and soy lecithin, but they are free of other top allergens.
http://www.forwillfoods.com/
At any rate, I stumbled across these food allergy friendly cookies, while on vacation, today in Kalamazoo, MI. The fam and I decided to head to the Farmer's Market and lo and behold, a booth with food allergy friendly cookies!!! At a Farmer's Market!!!! In Kalamazoo!!!!! Well, of course we had to buy some. Wowza! They are so good. My mom, husband, and I all snuck a piece of Caden's star cookie. I thought I had gotten good at tweaking recipes to make them food allergy friendly.... well, I've evidently still got a way to go :)
If you get the opportunity, please check out (and order) some For Will Cookies. She ships and can cut them into a variety of shapes and decorations. And even if you don't have food allergies, I guarantee you, you'll be eating some of these on the sly. These cookies do have wheat and soy lecithin, but they are free of other top allergens.
http://www.forwillfoods.com/
Friday, June 26, 2009
Finding a direction for this blog
When I initially started, I had intended this to be almost solely about my professional experiences as a resident director. Sadly, I've been rather dry on topics, other than my gripes about my (normally loveable) students. I'd like to have a rather firm topic to discuss, but like my mind and my interests, I think I'm going to try to blog more regularly on a variety of topics, once the fall hits and my break officially ends.
I'm sure August will bring some great stories about my new students, but I want to include recipes I really enjoy, product reviews for allergy products, musings on parenting, general natural living topics, etc. So, if you're coming along for the ride, let's see where my brain takes me... I'm sure it'll be rather (un) thrilling.
I'm sure August will bring some great stories about my new students, but I want to include recipes I really enjoy, product reviews for allergy products, musings on parenting, general natural living topics, etc. So, if you're coming along for the ride, let's see where my brain takes me... I'm sure it'll be rather (un) thrilling.
New Allergy Product: Coming Soon
Turtle Mountain announced the other day their newest product: coconut milk kefir! I think its going to be available in three flavors, but I cannot remember what they are at the moment. Word is, they expect it to be on store shelves (and in my belly) in about 3-4 weeks.
I am so thrilled for this! It'll be a great way for Caden (and other dairy/soy allergics) to get his probiotics, and I will probably introduce this to Jon in the next couple months too. I'm a bit gun shy about introducing dairy to him, but want to get him on some good probiotics before winter hits. Gotta boost that immune system!
Well, once again, Turtle Mountain makes my day. Wish I could move out to Oregon and work for this company.
I am so thrilled for this! It'll be a great way for Caden (and other dairy/soy allergics) to get his probiotics, and I will probably introduce this to Jon in the next couple months too. I'm a bit gun shy about introducing dairy to him, but want to get him on some good probiotics before winter hits. Gotta boost that immune system!
Well, once again, Turtle Mountain makes my day. Wish I could move out to Oregon and work for this company.
Wednesday, May 20, 2009
Summer Time!
I've been busy with end of semester happenings (move outs, fundraisers, reservations, summer residents, etc). And reveling a bit in quiet. No doors slamming in the hallway at 2 am. No balls bouncing in the hallways. No yelling coming from the lobby. Bliss.
The summer residents are either busy doing their own thing or they're tired from working their summer jobs, which makes for a very peaceful residence hall.
I intend to update the blog periodically throughout the summer, as the mood strikes me. I have a serious case of writers block right now, so I hope it passes soon.
The summer residents are either busy doing their own thing or they're tired from working their summer jobs, which makes for a very peaceful residence hall.
I intend to update the blog periodically throughout the summer, as the mood strikes me. I have a serious case of writers block right now, so I hope it passes soon.
Saturday, April 25, 2009
Food is the way into a college student's heart
It's true. If you had to live on cafeteria food every day, wouldn't you appreciate something home made? You know you would.
I had my first meeting with my summer RA staff today. They're necessary to keep the rowdy summer residents in line. I wrote their job descriptions out this week and realized I needed to sweeten them up with something. So I did. I gave one RA some.... very laid back (by the way of cleanliness) suite mates, and decided he needed sweetened up the most. I made his favorite strawberry lemonade.
You will need water, lemon juice, sugar, and a bag of frozen fruit (not the huge bags, mind you, just the normal sized ones).
Start by boiling one cup of hot water and two cups of sugar until its all dissolved and the water is clear. Add two cups of lemon juice to that (if you're feeling really ambitious you can squeeze it fresh, but I'm a lazy RD, I am. Meanwhile, put 7 cups of cold water into a pitcher and a handful of ice cubes for kicks and giggles. Mix your lemon juice/sugar mix into the cold water and add your frozen fruit. Let it sit in the fridge for a while. I like to mash up my strawberries a bit to really get the juice out of it. I've used this recipe with blueberries (I only use about half bag of those). I bet peaches and raspberries would be divine as well.
P.S. No one whined about the job description. Score!
I had my first meeting with my summer RA staff today. They're necessary to keep the rowdy summer residents in line. I wrote their job descriptions out this week and realized I needed to sweeten them up with something. So I did. I gave one RA some.... very laid back (by the way of cleanliness) suite mates, and decided he needed sweetened up the most. I made his favorite strawberry lemonade.
You will need water, lemon juice, sugar, and a bag of frozen fruit (not the huge bags, mind you, just the normal sized ones).
Start by boiling one cup of hot water and two cups of sugar until its all dissolved and the water is clear. Add two cups of lemon juice to that (if you're feeling really ambitious you can squeeze it fresh, but I'm a lazy RD, I am. Meanwhile, put 7 cups of cold water into a pitcher and a handful of ice cubes for kicks and giggles. Mix your lemon juice/sugar mix into the cold water and add your frozen fruit. Let it sit in the fridge for a while. I like to mash up my strawberries a bit to really get the juice out of it. I've used this recipe with blueberries (I only use about half bag of those). I bet peaches and raspberries would be divine as well.
P.S. No one whined about the job description. Score!
Tuesday, April 7, 2009
Bwah! It's April!
It's crunch time. April (and August) are my two months where I feel like the dog chasing its tail. We have our RA appreciation banquet coming up, the end of the year cook out for the residents, move outs, meetings, summer residents, so much to do!
I hope I'll be able to breath again before the middle of May, but I kinda doubt it.
I hope I'll be able to breath again before the middle of May, but I kinda doubt it.
Wednesday, April 1, 2009
I'm SO thrilled to finally agree with the AAP on something
I've never agreed with the minimum recommendations to keep a toddler rear facing ONLY until age 1. Nothing magical happens at day 365 of a child's life. Their necks aren't suddenly stronger, they aren't suddenly less fragile. The AAP just changed its minimum recommendations of rear facing for one year to a minimum of two years, preferably until they outgrow their convertibles rear facing recommendations by height OR weight: http://aapnews.aappublications.org/cgi/content/full/30/4/12-a
Britax is one of the higher weight convertibles. Caden, at 3 years 1 month, is only just 35 lbs, and he's heavy for his age. Normal weight kids could probably be rear facing in their Britaxes until closer to age 4 or later.
Car accidents are the leading cause of death of toddlers. I hope that these new recommendations are followed by all parents and lower the death rate for toddlers.
Did you know that Britain requires kids under 4ft 5 inches, up the age of 12 be in a booster seat? Did you know that in Sweden, they recommend car seats be rear facing until the age of 4? I hope that the US follows quickly behind in these recommendations, and that car seat manufacturers provide more seats with higher rear facing weight limits.
Britax is one of the higher weight convertibles. Caden, at 3 years 1 month, is only just 35 lbs, and he's heavy for his age. Normal weight kids could probably be rear facing in their Britaxes until closer to age 4 or later.
Car accidents are the leading cause of death of toddlers. I hope that these new recommendations are followed by all parents and lower the death rate for toddlers.
Did you know that Britain requires kids under 4ft 5 inches, up the age of 12 be in a booster seat? Did you know that in Sweden, they recommend car seats be rear facing until the age of 4? I hope that the US follows quickly behind in these recommendations, and that car seat manufacturers provide more seats with higher rear facing weight limits.
Saturday, March 28, 2009
Dairy free, soy free, and egg free pancakes
Saturdays are breakfast for lunch or dinner days in our house. I recently bought Purely Decadents new coconut milk beverage (really great, by the way). I discovered that it makes an awesome pancake, so here's my recipe:
2 cups regular Bisquik (pretty sure the low fat crap has dairy)
1/2 c of rice milk
1/2 c of Purely Decadent coconut milk beverage
2 tbsp flax meal
4 tbsp warm water
cinnamon
vanilla
brown sugar
mix your flax meal and warm water and set aside for about four minutes. It should gel. Mix your bisquik, dash of vanilla, dash of cinnamon, about 1/8 c of brown sugar in a mixing bowl. Add your milks (I add a little more because I like a thinner pancake). Add your vanilla and flax meal gel. Let it sit for another minute, then cook on a slightly oiled griddle as normal.
I'm sure you could use a full cup of coconut milk but it'll taste, well, coconutty. Which, while it might be yummy in its own way, isn't what I want on a typical Saturday. I bet it would rock though if you also added half a cup of finely chopped pineapple (and decreased the liquid a bit).
At some point, I intend to see if their coconut milk beverage will make a good pudding, like regular coconut milk does. Hopefully someone at Turtle Mountain will read this and take a hint to make a pre packaged coconut milk pudding. Hint, hint.
2 cups regular Bisquik (pretty sure the low fat crap has dairy)
1/2 c of rice milk
1/2 c of Purely Decadent coconut milk beverage
2 tbsp flax meal
4 tbsp warm water
cinnamon
vanilla
brown sugar
mix your flax meal and warm water and set aside for about four minutes. It should gel. Mix your bisquik, dash of vanilla, dash of cinnamon, about 1/8 c of brown sugar in a mixing bowl. Add your milks (I add a little more because I like a thinner pancake). Add your vanilla and flax meal gel. Let it sit for another minute, then cook on a slightly oiled griddle as normal.
I'm sure you could use a full cup of coconut milk but it'll taste, well, coconutty. Which, while it might be yummy in its own way, isn't what I want on a typical Saturday. I bet it would rock though if you also added half a cup of finely chopped pineapple (and decreased the liquid a bit).
At some point, I intend to see if their coconut milk beverage will make a good pudding, like regular coconut milk does. Hopefully someone at Turtle Mountain will read this and take a hint to make a pre packaged coconut milk pudding. Hint, hint.
Wednesday, March 4, 2009
Awesome New Allergy Product
Because I love Turtle Mountain and Turtle Mountain evidently loves me....
Well, the almond isn't exactly allergy friendly, but they have plain chocolate covered ones too. I had one yesterday and wow! So good! I can't decide whether or not to give some to Caden, even though I really bought them for him. I want them all to myself!
They also have ice cream sandwich style too and I'm really excited to try those soon.
And according to their website (http://www.turtlemountain.com/ ) they have a new coconut milk beverage coming out.
I think this is quickly turning into one of my favorite companies!
Wow. I've been quiet.
I didn't realize it has been nearly a month since I last posted. Dorm life is pretty quiet. We've been hiring like mad for next year, revamping our entire program to incorporate even more of a living/learning community now that we finally have the faculty on board.
We're also in the midst of spring break and I'm revealing in the silence of the residence hall. No slamming doors. No balls bouncing in the hallways. No screaming in the lobby. No knocking on the swipe door by the people who forgot their card for the 9234839th time. Ah bliss!
We're also in the midst of spring break and I'm revealing in the silence of the residence hall. No slamming doors. No balls bouncing in the hallways. No screaming in the lobby. No knocking on the swipe door by the people who forgot their card for the 9234839th time. Ah bliss!
Saturday, February 7, 2009
Dairy Free Dirt Cake
Well, my oldest turned three this week, and his birthday party is tomorrow afternoon. He really enjoys pudding pies, so my husband and I thought he would love a dirt cake for his birthday. Not only does he love pudding, but he loves gummy worms and Oreos too. This incorporates many of his sweet tooth lovins.
Now, I made this for about twenty people so I hope this is enough. I'm too lazy to break down the recipe into a smaller amount, so be warned that this is a butt load of dirt cake.
You will need:
4- large boxes of the regular Jello pudding in either vanilla or chocolate (the sugar free kind is not dairy free).
6- cans cold of coconut milk (3 regular, 3 light)
A little bit of rice milk (enough for two generous splashes)
2 or 3 pkgs of Oreo cookies (Surprise! They're dairy free).
1 canister of Rich's Whipped Topping (its the one you need to whip yourself, not the pre-whipped kinds).
Gummy worms
A large plastic pot, fake flowers, and rock candy if you're going for pizazz.
As always when cooking for a food allergic, double check your labels.
1) You can start by crunching up your Oreos into large crumbs.
2) Whip your Rich's Whipped Topping according to directions
3) Prepare your Jello Pudding according to directions with the six cans of coconut milk (shake them first, and open the full fat ones upside down- the fat rises to the top) and two generous splashes of rice milk (or soy if you really prefer it).
4) Layer a third of your Oreo crumbs on the bottom of your dish.
5) Fold whipped topping into pudding. Place half of pudding/whipped topping mixture on top of Oreo crumbs.
6) Layer a second, third of Oreo crumbs
7) Layer remaining pudding mixture
8) Top with remaining crumbs and gummy worms. Decorate with plastic flowers and candy rocks if you wish.
9) Refrigerate for several hours
10) Enjoy!
I let Caden sample some of the pudding mix and he pronounced it good. Hopefully, everyone else enjoys it tomorrow too.
P.S. Do not under any circumstance try to prepare this using rice or soy milk instead of coconut milk. It will not gel and you'll waste a lot of otherwise yummy pudding.
Now, I made this for about twenty people so I hope this is enough. I'm too lazy to break down the recipe into a smaller amount, so be warned that this is a butt load of dirt cake.
You will need:
4- large boxes of the regular Jello pudding in either vanilla or chocolate (the sugar free kind is not dairy free).
6- cans cold of coconut milk (3 regular, 3 light)
A little bit of rice milk (enough for two generous splashes)
2 or 3 pkgs of Oreo cookies (Surprise! They're dairy free).
1 canister of Rich's Whipped Topping (its the one you need to whip yourself, not the pre-whipped kinds).
Gummy worms
A large plastic pot, fake flowers, and rock candy if you're going for pizazz.
As always when cooking for a food allergic, double check your labels.
1) You can start by crunching up your Oreos into large crumbs.
2) Whip your Rich's Whipped Topping according to directions
3) Prepare your Jello Pudding according to directions with the six cans of coconut milk (shake them first, and open the full fat ones upside down- the fat rises to the top) and two generous splashes of rice milk (or soy if you really prefer it).
4) Layer a third of your Oreo crumbs on the bottom of your dish.
5) Fold whipped topping into pudding. Place half of pudding/whipped topping mixture on top of Oreo crumbs.
6) Layer a second, third of Oreo crumbs
7) Layer remaining pudding mixture
8) Top with remaining crumbs and gummy worms. Decorate with plastic flowers and candy rocks if you wish.
9) Refrigerate for several hours
10) Enjoy!
I let Caden sample some of the pudding mix and he pronounced it good. Hopefully, everyone else enjoys it tomorrow too.
P.S. Do not under any circumstance try to prepare this using rice or soy milk instead of coconut milk. It will not gel and you'll waste a lot of otherwise yummy pudding.
Monday, January 5, 2009
A Natural Approach to Restless Leg Syndrome
When I was pregnant with my eldest, one of the many side effects of pregnancy that just about drove me batty was Restless Leg Syndrome (RLS). When I found out I was pregnant with my youngest, I dreaded the inevitable creepy crawly feelings and the need to constantly move my legs. The perscription medicines for RLS are not safe for pregnant women, so I searched for a safe, natural method to help me.
I discovered liquid calcium/magnesium. I would take it about a half hour before my symptoms would typically start, and for the majority of my pregnancy, it kept the RLS at bay. It also helped me sleep at night, and, uh, helped keep "things" moving if you catch my drift.
When cal/mag stopped helping on its own, I added skullcap. That is one nice herb! It also helped me relax and sleep at night.
A midwife told me both of those were safe, and I trusted her judgement. Happily, Jon's third eye was easily rectified by surgery. Just kidding! Really, there have been no apparent negative side effects for either of us. If (big if) I ever end up pregnant again, I will make sure I have both of these remedies in the house at all times.
I discovered liquid calcium/magnesium. I would take it about a half hour before my symptoms would typically start, and for the majority of my pregnancy, it kept the RLS at bay. It also helped me sleep at night, and, uh, helped keep "things" moving if you catch my drift.
When cal/mag stopped helping on its own, I added skullcap. That is one nice herb! It also helped me relax and sleep at night.
A midwife told me both of those were safe, and I trusted her judgement. Happily, Jon's third eye was easily rectified by surgery. Just kidding! Really, there have been no apparent negative side effects for either of us. If (big if) I ever end up pregnant again, I will make sure I have both of these remedies in the house at all times.
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