Apple Raisin Oatmeal

Ethan, my husband, taught me to start eating breakfast. Most days he is in charge of breakfast, because I still need to be dragged out of bed like a teenager. His ultimate standard is straight-up, plain oatmeal.

Since the birth of our second child, sleep deprivation has gotten pretty severe. Therefore, some mornings Ethan doesn't have time to cook oatmeal on top of getting ready for work and caring for both children, while I refuse to get out of bed. On these days (once I've re-entered the world) I still throw on a pot of oatmeal, but I like to dress it up a bit. This recipes feeds one hungry momma and one hungry toddler (with a little left over to add to tomorrow's plain oatmeal.)

INGREDIENTS:
1 and 3/4 cups liquid (I do half water and half plain, unsweetened soy milk)
1/4 cup raisins
1 (overflowing) cup rolled oats
1 apple, cored and chopped to bite-size pieces
1 Tablespoon brown sugar
3/4 teaspoon cinnamon, or to taste
ground flaxseeds, for garnish

In a medium saucepan, bring liquid and raisins to a boil (this will make the raisins nice and plump.) Stir in oats (you can add less or more depending on how thick you like it), apples, brown sugar, and cinnamon. Lower heat to a mild boil. Cook for five minutes. Garnish with ground flaxseeds before serving.

The Joy of Vegan Baking

I have found staying home full-time with a toddler is the most incredibly challenging job I have ever had. Our days are filled with every extreme emotion from anger to pure bliss. The energy ranges from off the charts wild to a tender moment falling asleep together in a chair.

On the days where I don't have the energy to match Finn I find we work quite well together in the kitchen. We often use The Joy of Vegan Baking by Colleen Patrick-Goudreau. I am just beginning my journey as a vegan baker. I always seemed to fail every time I put a baked good in the oven. BUT! I've yet to completely ruin any of these recipes, and everything we've made has been quite amazing.

This week Finn and I made Hearty Spiced Cocoa Muffins. Nothing makes my day much better than double chocolate anything.

Baby Lentils and Spinach

I'm a bit obsessed when it comes to those vitamins and minerals some non-vegetarians suspect I'm incapable of providing for my children at the appropriate levels...B vitamins, iron, calcium. When Finn went to his first-year check-up he was just shy of the perfect level of iron. He had to take the oral iron supplement for a few weeks, which made me inappropriately irritated with myself. :)

So! I decided to start making this super iron-rich meal for Aksel! I'm sure he'll be eating this for dinner the night before his first-year check-up!

INGREDIENTS:
1 cup lentils, picked over and rinsed
2 cups filtered water
2-3 handfuls of spinach, rinsed and spun in a salad spinner (awesome kitchen tool!)

Place lentils and water in medium saucepan and cover. Bring to a boil then simmer until lentils are tender (15-20 minutes). Some water should still remain in saucepan. Place spinach in saucepan and recover. Cook until spinach is wilted (5-10 minutes).

Pour into glass bowl to cool for about 30 minutes. Place in food processor and puree to your desired consistency (depending on the age of your child). Place in ice cube trays for many iron-rich meals to come!

TO SERVE:
2 cubes, warmed
1 cube other green vegetable, warmed AND/OR few shakes of baby cereal
filtered water or breast milk

Mix and serve at desired consistency. Makes 1/2 to 3/4 cup.

Rolling Out the Rain Barrels!

This weekend we rolled out the rain barrels. Last year, we bought two recycled wine barrels that were converted into rain barrels by Barrel Depot. They are absolutely beautiful! Since the weather is so severely cold here in the winter months, we have to store them over the winter to save them from cracking. Unfortunately, the incredible aroma of red wine has left the barrels.

It felt like the first true sign of spring outside our home! I can't wait to use this weekend's rain to water our already budding perennials!

Later,
Erin

Berry Yogurt

I've been making this snack for my toddler for quite some time - when I can remember to throw it together the night before! Thankfully, it doesn't take more than five minutes, and Finn is always ecstatic when I pull it out of the fridge for his morning or afternoon snack.

I've noticed that individual sized yogurts for babies and toddlers have become very popular, but they are also very expensive - I think. They also market the added DHA (omega-3 essential fatty acid), which these yogurts usually have in fish oil form. We don't eat fish, so this is easily replaced with a good sprinkle of flaxseed meal (which is SUPER FOOD!).

I like to buy one tub of plain yogurt and a bag or two of frozen berries, and I'm able to get many snacks for much less money. Enjoy!

INGREDIENTS:
1/2 - 3/4 cup of plain yogurt
1/2 cup of frozen berries (I often mix blueberries and raspberries)
1 tsp of flaxseed meal (optional)

In a one-cup tupperware, place a layer of yogurt followed by a layer of berries. Repeat. Top with a thin layer of yogurt. Place in the fridge overnight for the berries to thaw! Sprinkle with flaxseed meal just before serving.

Baby Prunes and Apples

My second child was very "stuck" around seven months, and pears just didn't do the trick as they did for my first child. I started serving this to him for breakfast, and he became a much happier guy. I enjoy making a batch of this during his morning nap while my two year old reads or does puzzles at my feet.

INGREDIENTS:
8 prunes
2 organic apples, cored, peeled and sliced

In a medium sauce pan, place prunes and add filtered water until prunes are covered (about an inch). Cover and bring to a boil, then simmer for 10 minutes. Add apple slices and continue to simmer covered for 5 minutes.


Pour into a glass bowl and let cool to room temperature (about 30 minutes).

Spoon prunes, a few apple slices and some of the water into food processor. Run until prunes are a smooth puree. Add rest of the apple slices and as much of the remaining water as desired for your preferred consistency (depending on the age of the infant).

Spoon puree into ice cube trays to freeze. Once frozen, place into freezer bags for many breakfasts to come!

TO SERVE:
2 cubes warmed (or 1 cube and 1 pear cube)
a few shakes of baby cereal (I use Earth's Best)
filtered water or breast milk

Mix and serve! Makes about a 3/4 cup.

Here I go!

I did it. I created a blog!

Over the past few months, I have found myself scratching down favorite recipes, books and new ideas with the plans of throwing it all on a blog. I hope you enjoy my stories, and I hope to hear yours!

Cheers!
Erin