tag:blogger.com,1999:blog-18859728752204202852024-03-13T10:23:36.478-04:00at home with annAdventures in cooking, baking and parenting.Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.comBlogger364125tag:blogger.com,1999:blog-1885972875220420285.post-91560851510073396712017-05-09T05:45:00.001-04:002017-05-09T05:45:41.306-04:00Peanut Sauce Spaghetti Squash BowlsI know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page <a href="https://www.facebook.com/athomewithann/">At Home With Ann</a>, so please follow me there!<br />
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I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat.<br />
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<b><span style="font-size: large;">Peanut Sauce Spaghetti Squash Bowls</span></b><br />
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Ingredients:<br />
Spaghetti squash, cooked<br />
1/2 cup peanut butter (almond butter would also work well)<br />
1/4 cup rice wine vinegar<br />
1/4 cup soy sauce (or tamari, or coconut aminos)<br />
1 clove garlic, grated<br />
1/2 teaspoon grated ginger<br />
crushed red pepper flakes<br />
hot water, as needed<br />
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Toppings:<br />
assorted vegetables, sliced - I used carrots, cucumber, bell pepper, sprouts, and cilantro<br />
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In a bowl, whisk together sauce ingredients. Slowly add hot water until it reaches desired consistency.<br />
Pour sauce over squash and mix well.<br />
Distribute among bowls and top with vegetables.<br />
Garnish with cilantro and sriracha.<br />
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-12841625406987561492016-05-23T10:05:00.000-04:002016-05-23T10:05:04.133-04:00Clean Recipe Roundup<div class="separator" style="clear: both; text-align: center;">
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For the past few weeks, I've been doing the <a href="http://www.teambeachbody.com/en_US/member/sn/rickiestark">21 Day Fix</a>. Let me tell you, those workouts are no joke, and they work. Along with the workouts is a clean eating plan. I personally found the portion controlling to be a little restrictive (I'm going to eat as many fruits and vegetables as I want), but I liked that it was a reminder to eat clean and avoid processed food. I always love the opportunity to try new recipes, and everything we've been eating lately is going into our regular rotation. I put together a little round-up of some of my favorites, because I assure you that my easy variation on tuna nicoise is far better than cold grilled cheese crusts for lunch. <br />
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<b><span style="font-size: large;">Breakfast</span></b><br />
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<b>Veggie Scramble</b> - This has become one of my favorite dishes. I cook zucchini, kale, and tomatoes in olive oil. Mix with a scrambled egg and top with pesto. <br />
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<b>Avocado Toast</b> - So simple, so filling, and so good. A slice of Ezekial or other sprouted bread, topped with mashed avocado, an egg and sea salt. <br />
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<b>Egg Muffins</b> - I like to make these on Sunday night for us to eat throughout the week. Use any combination of veggies or meat you like and put in a greased muffin tin. Whisk together 6 eggs and 1/2 cup milk. Season with salt and pepper. Pour egg mixture over filling and bake at 350 for 25-30 minutes until set.<br />
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<b>Chocolate Smoothie</b> - This is one of my favorite snacks, anytime of day. Frozen banana, cocoa powder, milk, a splash of vanilla and as much spinach as you can pack in the blender. It's like a super frosty!<br />
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<b>Green Tea with Honey and Turmeric</b> - I was soooore the first week of workouts. Turmeric is an excellent anti-inflammatory, among many other health benefits, so I've been mixing it into my green tea with honey.<br />
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<span style="font-size: large;"><b>Lunch</b></span></div>
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<b>Lazy Girl Tuna Nicoise</b> - Roast chopped potatoes and green beans (you can even use frozen!) in a 425 degree oven for 30-40 minutes (less for the beans). In a bowl, mix together vegetables, one can of Italian tuna in olive oil, juice of one lemon and salt and pepper. Serve with greens. Add in hard boiled eggs and olives, if you like.</div>
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<b>Egg and Avocado Salad</b> - Mix together two chopped hard boiled eggs, half an avocado, a Tablespoon or two of Greek Yogurt, and a teaspoon of mustard. Season with dill, salt and pepper.</div>
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<b>Chickpea Avocado Salad</b>- Mix together one can of chickpeas, drained and rinsed, one chopped avocado, chopped feta cheese and toss with a drizzle of olive oil and the juice of a lime.</div>
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<b><span style="font-size: large;">Dinner</span></b></div>
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<b>Salmon with Greek Yogurt Sauce </b>- I love salmon because it cooks so quickly. Grilled, sauteed or broiled, it only takes a few minutes. The sauce is greek yogurt, lemon juice and dill.</div>
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<b>Taco Bowls</b> - When in doubt, make tacos. I like to clean mine up by serving the meat (or beans) on lettuce and topping with avocado, greek yogurt, cilatro, and hot sauce. </div>
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<b>White Chicken Chili</b> - This is one of my new favorite meals! Recipe <a href="http://athome-ann.blogspot.com/2016/03/white-chicken-chili.html">here.</a></div>
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<b>Burgers on a Lettuce Wrap</b> - Our standard burger recipe is to mix grass fed beef with worcestershire sauce, salt and pepper. I skipped the bun and topped it with avocado, goat cheese, pesto and tomatoes, and wrapped the whole thing in lettuce leaves.</div>
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<b>Tropical Chicken Salad</b> - Romaine topped with pineapple, oranges, bell peppers, scallions and grilled chicken. Dressed with honey mustard: 1/2 cup yogurt, 3 T dijon mustard, 3T honey, 3T apple cider vinegar, 1/4 cup olive oil, salt, pepper, and water to thin to desired consistency.</div>
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<b>Salmon Cakes</b> - My go-to dinner. You're probably sick of hearing about these, so just make them already! <a href="http://athome-ann.blogspot.com/2014/04/salmon-cakes-paleo-and-delicious.html">http://athome-ann.blogspot.com/2014/04/salmon-cakes-paleo-and-delicious.html</a></div>
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<b>Italian Chicken with Zoodles</b> - In a saute pan, heat olive oil over medium heat. Add 1/2 cupped onion, 2 cloves chopped garlic and cook for a few minutes. Add in 1 teaspoon oregano and 1 14 oz. can diced tomatoes in juice. Cook for 5 minutes. Turn off heat and mix in 1 cup ricotta cheese, 1 cup spinach leaves and 1 lb. cooked chicken. Sprinkle with grated parmesan and serve over zucchini noodles. </div>
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<b>Cauliflower Crust Pizza </b>- I used <a href="http://www.eatagreatdeal.com/2015/01/the-best-cauliflower-crust-pizza.html?m=1">this recipe</a> for my crust. They key to getting it crust-like as opposed to soggy cauliflower is to remove as much liquid as possible. I wrap mine in a clean dishtowel and wring it as hard as I can. I recommend being generous with your herbs and spices for seasoning, because cauliflower can be bland. </div>
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-80912658755246205752016-05-05T13:40:00.000-04:002016-05-05T13:40:20.613-04:00Roasted Sweet Potato SaladA few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch. I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the <a href="http://www.flourbakery.com/menu/sandwiches">menu</a>, and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good. The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread. I took some liberties, changed up some ingredients, and made it into a salad. <br />
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<b><span style="font-size: large;">Roasted Sweet Potato Salad</span></b><br />
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Romaine and Kale, shredded<br />
Olive oil<br />
Sweet potato rounds, roasted<br />
Apple, sliced<br />
Avocado<br />
Roasted tomatoes<br />
Goat cheese<br />
Balsamic Vinegar<br />
<br />
Drizzle kale and romaine with olive oil<br />
Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes.<br />
Tomatoes - toss with olive oil and balsamic vinegar and sprinkle with salt. Roast at 425 for 30-45 minutes.<br />
Mix all ingredients together and top with balsamic vinegar.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-79074799150005479632016-04-13T20:37:00.000-04:002016-04-13T20:37:58.723-04:00Turkey Sloppy JoesThis version of Sloppy Joes is lightened up with ground turkey, and packs a bunch of vegetables into the mix. My brother-in-law, who might be my most loyal reader, lived with us a few years ago, and probably remembers the Sloppy Jane. It used lentils instead of meat and was even healthier than this version. After the lentil taco incident, which some of you may recall, I've stayed away from those particular legumes for the time being.<br />
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<b><span style="font-size: large;">Turkey Sloppy Joes</span></b><br />
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Ingredients:<br />
1 lb. ground turkey<br />
1 zucchini, shredded<br />
1-2 carrots, shredded<br />
1 onion, shredded or chopped<br />
1 garlic clove, shredded or chopped<br />
Olive oil<br />
Salt and pepper<br />
1 teaspoon Worcestershire sauce<br />
8 oz. tomato sauce<br />
1/4-1/2 cup barbecue sauce<br />
Rolls, for serving<br />
<br />
In a medium saucepan, saute zucchini, carrots, onion and garlic until soft. I shredded everything in the food processor, but you could also use a box grater or just chop finely.<br />
When vegetables are cooked through, move them to the side of the pan and add the ground turkey. Cook until browned.<br />
Season with salt and pepper.<br />
Add Worcestershire sauce, tomato sauce, and barbecue sauce.<br />
Simmer on medium-low for 10 minutes.<br />
Serve on rolls.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-85811843707890973242016-04-12T21:04:00.001-04:002016-04-12T21:04:26.629-04:00Zucchini Lasagna RollsIt's been pointed out to me by more than one person that I haven't been posting much lately. I'm here to remedy that with an easy and healthy meal your whole family will enjoy, as long as you don't have a finicky 4-year-old.<br />
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Truth be told, instead of writing down recipes and photographing meals, life is moving pretty quickly around here. Many afternoons I make dinner in 5 minute increments running into the kitchen while I leave Colin "in charge" outside in the back yard. Someday this will likely result in James running Colin over with the mini John Deere (again...), or someone getting stuck in a tree. <br />
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If you follow me on Facebook (please do! I share mini-recipes and awkward comments - link is on the sidebar), you know I have a serious addiction to my spiralizer. There are zucchini noodles all over the place here. Today, I set my beloved kitchen gadget aside for a y-shaped peeler to make these noodles. This has all the cheesy, saucy goodness of your favorite Italian pasta dish, without the empty carbs. <br />
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<b><span style="font-size: large;">Zucchini Lasagna Rolls</span></b><br />
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Ingredients:<br />
2 medium zucchini, peeled into thin strips<br />
1 16 oz. container cottage cheese or ricotta<br />
1 cup shredded mozzarella cheese, divided<br />
1 egg<br />
1/4 cup shredded parmesan cheese<br />
Salt<br />
1 cup marinara sauce<br />
Optional: garlic powder, chopped spinach, Italian herbs, pesto<br />
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Directions:<br />
Preheat oven to 350 degrees.<br />
In a bowl, combine cottage cheese, 1/2 cup mozzarella, egg, parmesan, salt and any additional seasonings.<br />
Spread a thin layer of marinara sauce in the bottom of a 9x9 baking dish.<br />
Lay three strips of zucchini overlapping, as shown below.<br />
Scoop a couple tablespoons of cottage cheese mixture on and roll up.<br />
Arrange in the baking dish.<br />
Top with marinara and additional 1/2 cup mozzarella cheese.<br />
Bake for 30 minutes until heated through.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-15011806731084995302016-03-02T14:25:00.002-05:002016-03-02T14:25:04.976-05:00White Chicken ChiliThis has quickly become one of my new favorite meals. Quick, easy, healthy, and the kids (usually) enjoy it, too. That's pretty much all I ask for these days. It's also great because you can stock all the ingredients in your pantry/freezer to have at the ready. Long gone are the evenings of leisurely stirring risotto for forty minutes while sipping on a few glasses of wine. Yesterday I put all the ingredients in the crock pot after lunch and dinner was ready to go at our early bird time of 5pm when we came in from playing a highly competitive game of outdoors Chutes and Ladders. If you're wondering what that is, it's basically Colin directing me around the yard to most of the "chutes" and him winning the game. The champion always seems to win ice cream. <br />
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<b><span style="font-size: large;">White Chicken Chili</span></b><br />
<br />
1 lb. chicken breasts (fresh or frozen)<br />
2 cans white beans, drained and rinsed<br />
1 8 oz. jar salsa verde (I like the Trader Joe's brand)<br />
2 teaspoons cumin<br />
2-4 cups chicken broth<br />
Optional toppings: avocado, cilantro, hot sauce, chips, cheese, sour cream<br />
<br />
Add all ingredients to a slow cooker and cook for 6-8 hours on low or 4-5 hours on high. <br />
Shred chicken with two forks and serve with your favorite toppings.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-13653854752675640942016-02-24T08:21:00.001-05:002016-02-24T08:21:50.730-05:00Pesto Baked ChickenThis was such an easy dinner, perfect for weeknights. I turned on the oven at 4 and we were ready to eat at 5. The early bird special works for the kids, otherwise they are demolishing snacks and getting sleepy at the table later. Last weekend Jon and I went out to dinner for the first time in, oh, 8 months. We put the kids to bed first so we didn't eat until 9. I was demolishing snacks and getting sleepy at the table, because apparently I'm 4. Or 94. <br />
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I made my own pesto, because bunches of basil were half the price of tiny containers of pesto, but either works here. <br />
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<b><span style="font-size: large;">Pesto Baked Chicken</span></b><br />
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Ingredients:<br />
4 boneless skinless chicken breasts (depending on the thickness you may want to slice them horizontally or pound them)<br />
Pesto<br />
1 14 oz. can diced tomatoes (or use fresh)<br />
1/2 cup mozzarella cheese<br />
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Directions:<br />
Preheat oven to 350 degrees.<br />
Pour diced tomatoes into the bottom of a baking dish.<br />
Arrange chicken breasts on top.<br />
Spread with pesto.<br />
Sprinkle with cheese.<br />
Bake for 30-40 minutes until chicken is cooked through.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-66512406680747701712016-02-16T21:09:00.001-05:002016-02-16T21:09:27.756-05:00Cherry PieThe only regret I have about our wedding is that I didn't agree to Jon's request that instead of wedding cake we have wedding pie. Everyone loves pie, but instead I insisted on a lovely tiered lemon cake that we had to cut immediately because it was a million degrees and the buttercream was melting. This would not have happened with wedding pie. <div>
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Pie is surprisingly easy to make. The longest part is rolling the crust. Then all that's left is to fill it up with sweetened fruit, pop it in the oven, and get ready with the ice cream. My crimping skills are rustic at best, so cutting the top crust into cute hearts was not only seasonal, it was functional. </div>
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<b><span style="font-size: large;">Cherry Pie</span></b></div>
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Ingredients:</div>
<div>
1 recipe <a href="http://www.marthastewart.com/1132092/pte-brise">pate brisee pie crust</a> (from the master herself, Martha Stewart)</div>
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2 pounds cherries (I used frozen)</div>
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1/2 cup sugar</div>
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2 Tablespoons cornstarch or flour</div>
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1/2 lemon juiced</div>
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Preheat oven to 400 degrees.</div>
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Make pie crust recipe in advance. I prefer to make it the day before, but at a minimum let it chill in the fridge for 3 hours.</div>
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In a large bowl, combine cherries, sugar, cornstarch and lemon juice. </div>
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Roll out bottom crust and fit into pie plate.</div>
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Pour fruit mixture into crust.</div>
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Top with second crust. </div>
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Brush with an egg wash (optional).</div>
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Place pie on a baking sheet and bake for 1 hour.</div>
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Allow to cool before serving.</div>
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-62975446546827566152016-02-08T15:09:00.000-05:002016-02-09T11:07:40.690-05:00Carrot Cake CookiesFriday we had our first real snowstorm of the season. About a foot of heavy, wet snow came down, taking down trees and branches all over the place. We lost power for the day, it came back for an exciting 45 minutes, and then I woke up at 2AM with the hall light blinding me. We've certainly seen worse. But then, this morning, another storm. High winds and frigid temperatures make sledding and snow ball fights impossible, so we're inside for the day. Again. Fortunately, it's toasty warm and we have the wonder of the internet to keep us busy when pillow piles, couch forts, knee hockey and car races stop entertaining the crew. No snow day is complete without baking, of course, so we whipped up these carrot cake cookies. Good thing they are full of healthy ingredients, because I'm pretty sure Colin just polished off the last one.<br />
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<b><span style="font-size: large;">Carrot Cake Cookies</span></b><br />
Ingredients:<br />
1 cup rolled oats<br />
3/4 cup whole wheat flour (I use whole wheat pastry flour)<br />
1.5 tsp baking powder<br />
1.5 tsp cinnamon<br />
1/8 tsp salt<br />
2 Tablespoons coconut oil or butter, melted and cooled<br />
1 large egg<br />
1 tsp vanilla extract<br />
1/2 cup maple syrup or honey<br />
3/4 cup grated carrots<br />
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Preheat oven to 325 degrees.<br />
In a medium bowl, whisk together oats, flour, baking powder, cinnamon and salt.<br />
In a separate bowl (I use a 2c. measure), whisk together coconut oil, egg, vanilla, and maple syrup.<br />
Pour wet ingredients into dry and stir with a rubber spatula until just combined.<br />
Fold in carrots.<br />
Chill for 30 minutes.<br />
Drop tablespoon sized balls onto a prepared baking sheet (lined with silpat or parchment).<br />
Bake for 13 minutes. Cool for 5 minutes before eating. <br />
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-53442369254339181142016-02-02T21:17:00.001-05:002016-02-02T21:21:27.019-05:00Hawaiian Sweet Potato PizzasOr maybe Sweet Potato Nachos. In any case, these were a nice little change of pace. I know better than to pass off alternate pizza crusts to Colin. He is neither fooled nor amused. Zucchini, eggplant and cauliflower pizzas have all been met with disapproval. So, for the younger set, I made sweet potato, ham, and pineapple tasting plates. The verdict was that round sweet potatoes don't taste as good as long sweet potatoes. Live and learn. <br />
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The grownups layered roasted sweet potato rounds with barbecue sauce or tomato sauce, pineapple, ham, and mozzarella. Popped under the broiler for a few minutes to melt the cheese, and they were delicious. I'd even make them as an appetizer. They were the perfect combination of sweet, savory, and salty. </div>
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<b><span style="font-size: large;">Hawaiian Sweet Potato Pizzas</span></b></div>
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sweet potato, cut into rounds and roasted </div>
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ham, diced</div>
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pineapple, chopped</div>
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barbecue or tomato sauce</div>
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mozzarella cheese</div>
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Layer all ingredients on sweet potatoes and broil until melted.</div>
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-71850462500992172792016-01-25T12:55:00.001-05:002016-01-25T12:55:04.861-05:00Frosted Vanilla BlondiesLast week we were invited to a birthday party play date for a friend. Not one to arrive empty handed, and always one to use any excuse to make a sweet treat, it was the perfect reason to make blondies. These are so quick and easy, a one dish treat that comes together in no time. They have a whole lot of butter and sugar, so best to share them with friends as opposed to eating them all yourself. I tortured my poor, deprived children by refusing to let them eat more than the ugly corner piece beforehand, so I think Colin had 4 at the party. <br />
These are delicious as-is, with or without frosting, and amazing with the addition of chocolate chips.<br />
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<b><span style="font-size: large;">Blondies</span></b><br />
<span style="font-size: x-small;"><a href="http://smittenkitchen.com/blog/2006/11/blondies-for-a-blondie/">From Smitten Kitchen</a></span><br />
<br />
8 Tablespoons butter (1 stick), melted<br />
1 cup light brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
Pinch salt<br />
1 cup all-purpose flour<br />
<br />
Preheat oven to 350 degrees.<br />
Prepare an 8x8 pan by lining with parchment or buttering.<br />
Beat melted butter and brown sugar until smooth. Add egg and vanilla.<br />
Mix in flour and salt until just combined.<br />
Pour into pan and bake for 20-25 minutes, until set.<br />
Allow to cool before slicing.<br />
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<b><span style="font-size: large;">Vanilla Buttercream</span></b><br />
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1 1/2 cups powdered sugar<br />
1 stick butter, softened<br />
1/2 teaspoon vanilla extract<br />
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Beat butter until fluffy and smooth.<br />
Add in sugar and beat well.<br />
Add vanilla and mix until smooth and spreadable. If necessary, add a splash of milk to thin.<br />
Spread frosting over cooled blondies.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-61776075509932651052016-01-24T09:07:00.002-05:002016-01-24T09:07:33.071-05:00Lunch for the KidsIf I'm prepared for lunch, it's ready at the precise moment when the kids realize they are absolutely starving. It's a healthy and delicious mix of foods that they eat in their entirety and give them energy for the rest of the day. <br />
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Other days, we walk in late. They both start rummaging through the pantry for snacks while I'm trying to get lunch ready. James is hungry and tired and clings to me like a baby monkey, so I'm trying to do everything with one hand. Lunch is a random assortment of things I pull out of the fridge and pantry. We're all usually back in the kitchen hungry a few hours later.<br />
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Not this week, though. This week I'm on top of things. Nothing groundbreaking, but we're trying a few things we haven't had in a while to avoid the boredom of getting into a rut, and I'm armed with plenty of fresh fruit to round it out.<br />
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<b>Mini Pizzas</b><br />
Whole wheat sandwich thins<br />
Tomato Sauce<br />
Mozzarella cheese<br />
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Heat under the broiler until cheese is melted and edges are crispy. <br />
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<b>Pumpkin Muffins </b><br />
Recipe from <a href="http://www.100daysofrealfood.com/2010/09/28/recipe-pumpkin-bread/">100 Days of Real Food </a>(which has great lunch ideas).<br />
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<b>Peanut Butter with Cinnamon Apples and Pretzels</b><br />
This was after a birthday party, so no one was very hungry because they'd filled up on treats and snacks.<br />
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We can't go a week without this one - <b>Grilled Cheese</b>.</div>
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On James' plate, you can see that I offered him some of my greek yogurt with spinach and artichokes. He was not impressed.</div>
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-52213709537194220582016-01-01T15:30:00.002-05:002016-01-01T15:30:34.147-05:00Lemon Garlic Baked SalmonHappy New Year! I hope you had a wonderful holiday season, and ate all the cookies. I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish. When I saw a one day "cleanse" I thought I'd give it a try. Loosely, it called for drinking hot lemon water first thing in the morning, a <a href="http://kimberlysnyder.com/blog/ggs/">Glowing Green Smoothie</a> for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. <br />
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My day went like this:<br />
First thing after my run: Hot Lemon water - This is a nice way to warm up. I do this all the time.<br />
Breakfast: Glowing Green Smoothie - I liked it a lot. Very refreshing and hydrating. Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter.<br />
Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it.<br />
Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorating. It helped with my lingering cough from the epic preschool cold that won't quit. I gave some of the aforementioned donuts away to my brother in law and told everyone how great my one day cleanse was going.<br />
4PM: Snuggled with the boys for a New Year's Eve movie on the couch. I'm starving. James literally pushes a pretzel into my mouth. I eat several more, cursing the stupid cleanse.<br />
Dinner: Roasted vegetables with tahini sauce. And the last Godiva. <br />
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I think the takeaway here is that I need food, and plenty of it. However, I loved the Glowing Green Smoothie, and had another one for breakfast today. Although today I drank it alongside a bagel with cream cheese and lox. So, instead of starving yourself, eat this delicious salmon.<br />
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<span style="font-size: large;"><b>Lemon Garlic Baked Salmon</b></span><br />
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Ingredients:<br />
1 lb. wild salmon<br />
4 Tablespoons softened butter<br />
Zest of one lemon<br />
One garlic clove, grated or finely chopped<br />
Parsley<br />
Juice of one lemon<br />
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Directions:<br />
Preheat oven to 425 degrees.<br />
Prepare a baking sheet with parchment or foil.<br />
In a small bowl, combine butter, lemon zest and garlic. Spread on salmon.<br />
Bake for 20-25 minutes, until salmon flakes easily with a fork.<br />
Pour lemon juice over salmon after cooking and top with parsley.<br />
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And, lest you think that picture above depicts a calm meal while leisurely enjoying this salmon along with a nice glass of wine, here's what dinner actually looks like at our house.</div>
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com1tag:blogger.com,1999:blog-1885972875220420285.post-52370670431854289582015-12-14T15:31:00.000-05:002015-12-14T15:31:35.989-05:00Roasted Brussels Sprouts Appetizer with Balsamic ReductionI finally dealt with all the Thanksgiving leftovers. In our basement fridge only beer and one package of brussels sprouts remained. The original brussels sprouts had been part of a salad. The first round of leftovers were repurposed into cole slaw to top pulled pork. This last batch was looking a little sad in there when a friend gave me the great idea to serve them as an appetizer. Roasted anything is amazing, and Jon, James and I pretty much inhaled these in no time. Colin would have loved them, too, if his initial response to trying new foods these days wasn't an automatic "no thank you." <div>
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These were easy to prep and ready in 20 minutes. It's taken longer than that to get the balsamic reduction out of my shirt. Holding a toddler while eating is recipe for disaster. You'd think I'd have learned by now, but my sleeve is currently sporting peanut butter from lunch, so clearly not. </div>
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<b><span style="font-size: large;">Roasted Brussels Sprouts with Balsamic Reduction</span></b></div>
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Ingredients:</div>
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2 cups brussels sprouts, ends cut off, outer leaves removed, and sliced in half</div>
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Olive oil</div>
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Salt</div>
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Pepper</div>
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Balsamic Reduction:</div>
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1/2 cup balsamic vinegar</div>
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1 Tablespoon brown sugar</div>
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Directions:</div>
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Preheat oven to 400 degrees. Line a baking sheet with parchment or foil.</div>
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Arrange brussels sprouts on baking sheet and toss with olive oil. Sprinkle with salt and pepper.</div>
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Roast for 25 minutes, turning once.</div>
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In a small saucepan, bring balsamic and brown sugar to a simmer. Cook, whisking frequently, for about 5 minutes until reduced and thickened. </div>
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Drizzle brussels sprouts with balsamic reduction and serve with spicy honey mustard for dipping.</div>
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-49405837415072723212015-12-03T15:43:00.003-05:002015-12-03T16:52:04.098-05:00Thanksgiving LeftoversThe day after Thanksgiving, you make the turkey sandwich with stuffing, mashed potatoes, gravy and cranberry sauce. It's amazing. The next day, you make the same thing. It's slightly less exciting, but still good. By the third day, you want nothing to do with any of it, and still have a refrigerator full of leftovers. <br />
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We hosted 20 people for Thanksgiving. Never mind the fact that I had never hosted Thanksgiving before and we don't have a dining room table. It all came together and was great to have a crowd. In my true fashion, I was worried there wouldn't be enough food and prepared enough for twice as many people. And wine for four times as many. Needless to say, we had a lot of leftovers. <br />
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Here are a few ideas for repurposing all that delicious food without going out of your mind with boredom.<br />
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<b><span style="font-size: large;">Stuffing Muffins</span></b><br />
<span style="font-size: x-small;">recipe from <a href="http://www.budgetbytes.com/2014/11/leftover-stuffin-muffins">Budget Bytes</a></span><br />
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Ingredients:<br />
3-4 cups leftover stuffing<br />
1/4-1/2 cup chopped ham or turkey<br />
1/4 cup chopped spinach (fresh or frozen)<br />
6 eggs<br />
1/4 cup milk or cream<br />
Salt and pepper<br />
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Directions:<br />
Preheat oven to 375 degrees. <br />
Prepare a standard sized muffin tin with butter or cooking spray.<br />
Mix together stuffing, meat and spinach. Spoon into each muffin cup.<br />
Whisk together eggs, milk, salt and pepper.<br />
Pour egg mixture over stuffing.<br />
Bake about 25 minutes until eggs are puffed and set.<br />
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<b><span style="font-size: large;">Mashed Potato Croquettes</span></b><br />
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Ingredients:<br />
2 cups (or so) leftover mashed potatoes<br />
1 egg<br />
1/4 cup cheese (cheddar or parmesan)<br />
1/4 cup flour<br />
Oil, for frying<br />
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Directions:<br />
Mix together mashed potatoes, egg and cheese. Add a little flour if your mixture seems too wet.<br />
Portion into small patties and dredge in flour.<br />
Heat oil in a frying pan over medium low-medium heat.<br />
Cook croquettes for about 3 minutes a side until golden brown. Don't try to flip them too early, or they will fall apart.<br />
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<b><span style="font-size: large;">Thanksgiving Casserole</span></b><br />
This is essentially that leftover sandwich in casserole form, but you can stick it in the freezer to bring out when your delicious Thanksgiving is just a memory.<br />
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In a prepared casserole dish, layer stuffing, turkey, gravy, vegetables, and mashed potatoes. Freeze.<br />
To reheat, bake at 350 for 1-1 1/2 hours, covered.<br />
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<b><span style="font-size: large;">Turkey Soup</span></b><br />
A classic, for when you are really done. Use whatever quantities you have.<br />
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Leftover cooked turkey<br />
Chicken or turkey broth<br />
Carrots<br />
Onion<br />
Leftover green beans<br />
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Simmer for about 20 minutes and top with parsley. <br />
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-13133277181656970052015-11-28T14:09:00.004-05:002015-12-01T10:38:00.421-05:00My New Venture with NorwexI started a new venture a few months ago as an Independent Consultant with <a href="http://www.anngavin.norwex.biz/">Norwex</a>. The mission of Norwex is: Improving quality of life by radically reducing chemicals in our homes. Essentially, creating a healthier environment for my family while saving time and money - win for all. <br />
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The core of the business is the Norwex Microfiber. The Envirocloth is the all-purpose cleaning solution. I use it in the kitchen to clean my counters, appliances, cabinets and chairs. My kids are super messy-ha! It's super fine microfiber picks up 99% of bacteria from a surface. It's more effective than vinegar or commercial cleaners. Around the house, I use it on furniture, carpet, and upholstery. In conjunction with the window cloth, it polishes mirrors and windows to a streak free shine. <br />
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<a href="http://4.bp.blogspot.com/-_FgrZzVczR0/Vln3i0nEitI/AAAAAAAAC4I/vBwo55s85yE/s1600/IMG_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-_FgrZzVczR0/Vln3i0nEitI/AAAAAAAAC4I/vBwo55s85yE/s320/IMG_0021.jpg" width="320" /></a></div>
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These two are my reason. The world is full of environmental toxins, and making our home safe is important to me. Every morning they go to this window and wave goodbye to Jon when he leaves for work. Since I clean with Norwex Envirocloths and Window Cloths, it's ok when they smoosh their little faces and hands (and sometimes snacks) on the window. Plus, they can help me clean up. <br />
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Just in time for Christmas shopping and preparing your home for guests, I'm sharing a few of my favorites - and some deals!</div>
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The Ultra Power Plus Laundry Detergent - highly concentrated and free from phosphates and fillers. So effective that you can use as little as a teaspoon in high efficiency machines. Not just for laundry, I use it along with the Envirocloth for getting out tough stains around the house. </div>
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Fluff and Tumble Dryer Balls - If you are using dryer sheets, this is the perfect alternative. Made of 100% wool, they reduce static and wrinkles, as well as minimizing drying time. Dryer sheets are full of toxic chemicals that transfer to your clothes, and then onto your skin. </div>
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<a href="http://3.bp.blogspot.com/-rnzW9Y42tdM/Vln3iwbWApI/AAAAAAAAC4E/zXIqPqK7ZX4/s1600/IMG_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-rnzW9Y42tdM/Vln3iwbWApI/AAAAAAAAC4E/zXIqPqK7ZX4/s200/IMG_0023.jpg" width="200" /></a><br />
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The Dusting Mitt - Another way I get my kids to clean for me. It's a microfiber mitten that produces a static charge to pick up the finest particles of dust. Using furniture polish leaves a film of chemicals, which can transfer to your skin, and also attracts more dust. </div>
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<a href="http://4.bp.blogspot.com/-yzULCr9Fy-Q/Vln6GI0g5CI/AAAAAAAAC4o/xZsTcO8zgbY/s1600/1202_Household_Package_IMG_7341sharp_LowRes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yzULCr9Fy-Q/Vln6GI0g5CI/AAAAAAAAC4o/xZsTcO8zgbY/s1600/1202_Household_Package_IMG_7341sharp_LowRes.jpg" /></a></div>
If you're still with me - thank you! I'm hosting a virtual shopping party this weekend. If you spend $75, you can get the Scrubby Envirocloth for only $5 (normally $18.99). For more information, send me an email or check out my <a href="https://www.facebook.com/Ann-Gavin-Norwex-Independent-Sales-Consultant-770695286361868/">Facebook page</a>. My Norwex page is <a href="http://www.anngavin.norwex.biz./">www.anngavin.norwex.biz.</a> The full product listing is on there. I'm happy to answer any questions, and help you find the perfect products!<br />
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-29047076147715014822015-11-19T15:27:00.000-05:002015-11-19T15:27:16.878-05:00Banana Breakfast BarsI frequently make scrambled eggs for breakfast. Thanks to the ever-changing moods of my little diners, there are some days I get zero eggs and other days I eat all three. Add that to some discarded clementine sections and a few soggy cheerios and I have quite the balanced breakfast. Feast or famine in the life of a mom. <br />
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These breakfast bars, however, are always a hit. They are easy to make, using just one bowl and a baking dish. They are healthy, containing no added sugar. Best of all, they taste like banana bread. We're lucky if a batch lasts us two days.<br />
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<b><span style="font-size: large;">Banana Breakfast Bars</span></b><br />
<span style="font-size: x-small;">recipe modified from <a href="http://www.crazyforcrust.com/2015/01/banana-breakfast-bars/">Crazy for Crust</a></span><br />
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Ingredients:<br />
2 medium bananas; the riper, the better<br />
1/4 cup coconut oil<br />
1 large egg<br />
1 teaspoon vanilla<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/2 cup whole wheat flour <i>(I use whole wheat pastry flour)</i><br />
1 cup old fashioned oats<br />
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Directions:<br />
Preheat oven to 350 degrees. Prepare an 8x8 pan with parchment or cooking spray.<br />
In a large bowl, mash bananas. <br />
Stir in coconut oil. <br />
Add egg and vanilla.<br />
Stir in salt, baking soda, flour and oats.<br />
Spread in pan.<br />
Bake for 18-22 minutes. Cool completely before slicing. <br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-37798317621894507082015-10-05T15:13:00.000-04:002015-10-05T15:13:00.057-04:00Pantry DinnersWe eat dinner at home almost every night. While I love eating out, we learned early on that it's not fun or relaxing with two little ones, and usually involves us eating as quickly as possible to end the experience. On Saturday nights Jon usually takes the wheel and treats us to his famous pizza in the winter and something from the grill in the summer. I meal plan for the week based on the specials for whatever store I'm shopping at, any recipes that have recently caught my eye, and one or two meals based on what is in our pantry and freezer. <br />
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Here are a couple of our favorite meals based on ingredients I keep on hand. <br />
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<b><a href="http://athome-ann.blogspot.com/2014/04/salmon-cakes-paleo-and-delicious.html">Salmon Cakes</a></b><br />
One of my all time favorite dinners. <br />
Ingredients to keep on hand:<br />
Canned Salmon<br />
Almond Meal or Breadcrumbs<br />
Onions<br />
Sweet Potatoes<br />
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<b><a href="http://athome-ann.blogspot.com/2011/04/black-bean-burgers.html">Black Bean Burgers</a></b><br />
Ingredients to keep on hand:<br />
Black Beans (canned or dry)<br />
Onions<br />
Any fresh vegetable in the fridge (carrots, celery, zucchini, peppers, mushrooms)<br />
Rolls (freezer)<br />
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<b>Burrito Bowls</b><br />
Ingredients to keep on hand:<br />
Black Beans<br />
Corn (freezer)<br />
Chicken (freezer)<br />
Rice or Quinoa<br />
Salsa<br />
Cheese<br />
Tortillas<br />
<br />
Steam rice or quinoa. In the crock pot, cook chicken with salsa and shred. Heat black beans and corn with salsa until warmed through. Create burritos or bowls and top as you like. Leftovers are great for breakfast with an egg on top.<br />
These can be easily customized with whatever you have on hand. In the version pictured below, I used a bed of black beans and rice topped with kale, roasted delicata squash, fresh corn, salsa chicken and pickled jalapenos. CSA veggies for the win. It's a good way to clean out the fridge, top it with cheese, and call it dinner. <br />
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<b>Pan Seared Salmon</b><br />
I always buy frozen wild salmon fillets when they are on sale. As long as you remember to stick them in the fridge in the morning, they are ready to go for dinner.<br />
I mix equal parts of soy sauce and maple syrup. Heat a pan to medium heat with a little oil. Sear salmon on both sides for a few minutes until cooked through. Drizzle some of the sauce over the salmon while cooking, and also when serving. <br />
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<b><a href="http://athome-ann.blogspot.com/2011/05/apple-and-cranberry-quinoa-with.html">Quinoa with Chickpeas, Apples, and Cranberries</a></b><br />
Ingredients to keep on hand:<br />
Quinoa<br />
Chickpeas<br />
Apples<br />
Dried Cranberries<br />
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<b>BBQ Crockpot Chicken Sandwiches with Sweet Potato Fries</b><br />
Chicken (freezer)<br />
BBQ sauce<br />
Rolls (freezer)<br />
Sweet Potatoes<br />
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Frozen chicken breasts go into the crock pot with bbq sauce. Cook on low all day until chicken shreds easily with a fork. Serve on rolls, and top with pickles and lettuce if you have some. <br />
Sweet Potato fries are a favorite in our house. Sweet potatoes are cut into fry shapes or rounds, tossed with olive oil, and roasted at 425 for 30-40 minutes, flipping once. <br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-19949946986392042972015-09-03T15:16:00.000-04:002015-09-03T15:16:05.199-04:00Cantaloupe SherbetLast week I brought a cantaloupe to Maine. As did my mom. And my sister. There was no hope to get through it all so I brought back a slightly old cantaloupe, and two children who were a little sick of snacking on it. Never one to pass up an icy treat, my sidekicks and I made this the other day. Super simple and refreshing.<br />
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<b><span style="font-size: large;">Cantaloupe Sherbet</span></b><br />
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1 large cantaloupe, seeds and rind removed, chopped<br />
1/2 cup sugar<br />
1/2 cup water<br />
3 Tablespoons limoncello (or 2 Tablespoons vodka and 1 Tablespoon lemon juice)<br />
1/2 cup cream<br />
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In a small saucepan, combine sugar and water and bring to a boil.<br />
Reduce to a simmer, add limoncello and cook for 5 minutes.<br />
Set aside to cool.<br />
In a blender or food processor, puree cantaloupe.<br />
Add in simple syrup (water and sugar), and cream. <br />
Blend to combine. <br />
Depending on the machine you use and your preferences, you may want to pour the mixture through a sieve. I used the Vitamix and it was plenty smooth. <br />
Chill for as long as you can wait, preferably at least an hour.<br />
Pour mixture into an ice cream maker and run according to directions.<br />
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<tr><td class="tr-caption" style="text-align: center;">Is it ready yet??</td></tr>
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We took ours out a little early due to impatience, so it was a very soft serve consistency.<br />
It hardens completely in the freezer, so allow it to soften on the counter for about 20 minutes before serving. <br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-36758063621564837372015-08-11T07:30:00.001-04:002015-08-11T07:33:24.317-04:00Summer Breakfast ScrambleLast week our upick option at the farm was kale. It was way out in a field that required quite a bit of a walk, but the wonder of kale makes it all worth it. Colin hitched a ride back on the front of the stroller, which is always a nice chorus of James screeching and Colin complaining that he's kicking him. At the end of the day, we had a big bunch of kale I've been making into chips and sneaking into their smoothies. <br />
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Friday morning we went out for a family run. Thanks to a big hill and a big stroller filled with big kids, all being pushed by Jon, I was able to pull ahead of the crew for all of 10 yards or so before they smoked me to the finish line. After we got home, I wanted to make a healthy breakfast, and the summer breakfast scramble came to be. Colin mentioned several times that it smelled awful, so it might not be a hit with the younger set, but I thought it was delicious. <br />
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<b><span style="font-size: large;">Summer Breakfast Scramble (for 2)</span></b><br />
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3 leaves kale, stem removed and chopped into bite sized pieces<br />
1 scallion, sliced<br />
2-3 eggs, whisked<br />
olive oil or butter<br />
goat cheese, crumbled<br />
fresh jalapeno, sliced<br />
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In a skillet, heat butter or olive oil (or both) over medium low.<br />
Saute kale until wilted. Add in scallion.<br />
Pour eggs over kale and stir until scrambled.<br />
Top with crumbled goat cheese and sliced jalapenos.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-50007686374415260452015-08-03T16:27:00.002-04:002015-08-06T07:33:35.232-04:00Steak Tip MarinadeOne of the things we love about our new house is the back yard. It's big, flat, completely private, has a porch and patio, and backs up to conservation land. We've been spending hours outside every day, and it makes me very happy. We knew we wanted to get a nice outdoor dining set so we could eat on the patio all summer. Before we even closed on the house we were scouring the internet to find the right set, and finally found the perfect one at Pottery Barn. We ordered it right after moving in, thinking it would come within a week or so, most certainly before James' big birthday party. After much cursing of Pottery Barn and threats not to ever shop there again, it arrived this weekend. It's everything I hoped for, and makes our yard an even more lovely place to be. <br />
Since we're spending so much time outside, Jon is also grilling every weekend night. This steak tip marinade is a favorite, and my little carnivore can easily out eat me in the steak department. We narrowly avoided a meltdown when we ran out of steak this weekend by plying him with a cupcake. Parenting at it's best. <br />
Oh, and in case you're wondering how much weight my threats carry, we've ordered two more things from Pottery Barn in the meantime. <br />
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<b><span style="font-size: large;">Steak Tip Marinade</span></b><br />
<span style="font-size: x-small;">recipe from <a href="http://m.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/?mxt=t06rda">All Recipes </a> (1800 reviews can't be wrong)</span><br />
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1/3 cup soy sauce<br />
1/2 cup olive oil<br />
1/3 cup fresh lemon juice<br />
1/4 cup Worcestershire sauce<br />
1 1/2 Tablespoons garlic powder<br />
3 Tablespoons dried basil<br />
1 1/2 Tablespoons dried parsley<br />
1 teaspoon ground pepper<br />
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Combine all ingredients and whisk or shake well to mix.<br />
Pour over steak tips (or whatever steak you like) and marinate for several hours.<br />
Grill to your preference.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com3tag:blogger.com,1999:blog-1885972875220420285.post-5678179221967237862015-08-01T15:30:00.000-04:002015-08-01T15:38:01.272-04:00Cucumber CoolersIn this steamy weather, I'm craving cold, refreshing drinks. Smoothies are a mainstay of our lunch menu, and these cucumber coolers were super hydrating. We've been getting a lot of cucumbers from our CSA, and while I like salads and pickles as much as the next girl, it's good to change it up. Plus, a certain 3yo I know claims not to like cucumbers. His younger brother, on the other hand, will eat anything he can get his hands on- food or not. I'm happy to say both of them happily drank these.<br />
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The blueberries were also fresh from Tangerini's Farm. I dragged the kids out to pick in the 90 degree heat one afternoon last week. The aisle we walked down was next to an anti-bird machine which periodically screeched to deter birds from eating the berries. A relaxing sound. Colin's basket was perpetually empty, and I had to supply James with a steady stream of berries, but we came home with a few pints and have been enjoying them all week. <br />
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<b><span style="font-size: large;">Cucumber Coolers</span></b></div>
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1 cucumber, peeled</div>
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equal part fruit (blueberries, strawberries)</div>
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1/2 cup yogurt</div>
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water, as needed, to get the blender going</div>
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handful of ice cubes, if using fresh fruit</div>
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Blend, pour, and drink!</div>
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And if these don't cool you down, I recommend a float in the pool.</div>
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-75693085058578339882015-07-14T09:47:00.001-04:002015-07-14T09:47:38.739-04:00Thai Cabbage Salad with Chicken and Peanut SauceWe're rolling right along with our CSA share at <a href="http://tangerinisfarm.com/">Tangerini's Farm</a> and I'm happy to report nothing has gone to waste so far. I usually misplace some bag of pickling cucumbers in the back of the refrigerator and find them again when they look really scary. I confess that when faced with a bunch of vegetables, I often throw them in a stir fry with a peanut soy sauce and call it a day. Today, I branched out a bit, and the result was a filling dinner salad that was refreshing in the midst of this hot and sticky weather. The dressing flavors were a bit strong for my tiny taste testers, so I simply portioned out the vegetables and some chicken before topping with sauce to make them mini plates.<br />
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<b><span style="font-size: large;">Thai Cabbage Salad with Chicken and Peanut Sauce</span></b><br />
recipe modified from <a href="http://www.mykitchenescapades.com/2013/10/thai-chicken-salad-with-spicy-peanut.html">My Kitchen Escapades</a><br />
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Ingredients:<br />
About 4 chicken breasts, cooked <i>(I used boneless skinless, but you could easily pick off a roaster or rotisserie chicken, or use shredded chicken cooked in the crock pot)</i><br />
1 head of cabbage, shredded(or use 1/2 cabbage, 1/2 lettuce)<br />
1 cucumber, chopped<br />
2 carrots, chopped<br />
1 bell pepper, chopped<br />
5 green onions, sliced<br />
handful cilantro<br />
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Salad dressing:<br />
1/4 cup rice vinegar<br />
1/4 cup sweet red chili sauce<br />
1 tsp sesame oil<br />
1/2 tsp sugar<br />
salt and pepper<br />
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Peanut sauce:<br />
1/4 cup peanut butter<br />
2 Tablespoons soy sauce<br />
1 Tablespoon rice vinegar<br />
1 Tablespoon sweet red chili sauce<br />
Water, as needed, to thin<br />
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Directions:<br />
Whisk together dressing ingredients in a large bowl.<br />
Add in salad ingredients and toss to combine.<br />
In a small saucepan, combine ingredients for peanut sauce and heat over low heat until pourable. Alternatively, you can heat it a few seconds at a time in the microwave.<br />
Drizzle peanut sauce over salad to serve. <br />
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Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-37122407903490166212015-07-09T21:55:00.001-04:002015-07-10T09:55:30.962-04:00For SarahToday marks one year since my sister's bone marrow transplant. For those of you in the know about that sort of thing, it's a pretty big milestone. This weekend she is celebrating with a big group of friends, but sadly I can't be there. If I were, I'd stand up and make this toast:<br />
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It was late August 2010 when Sarah called to tell me she had cancer. Acute Myeloid Leukemia, to be precise. She told me what that meant and what her treatment plan was, but I heard it in a blur. One thing she said stuck with me, she assured me that everything would be ok because she had no intention of leaving her children. <br />
She went into chemo and things got worse, but then they got better. She was in remission and went back to her life. Then in January 2014 things got much worse. Cancer was back and she needed more chemo and a bone marrow transplant. She endured those treatments and the side effects so horrendous I wouldn't wish them on anyone. She did it all with quiet grace, and dug deep to come out the other side. Last summer she went through hell fires, and her words still resonated, she would not leave her children. For those boys, she would do it all again, but today we celebrate the fact that she may never have to. <br />
To Sarah, her strength, and her boys.<br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0tag:blogger.com,1999:blog-1885972875220420285.post-43135759950038244122015-07-06T10:57:00.003-04:002015-07-06T10:57:51.144-04:00So, You Have a KohlrabiKohlrabi look a bit like UFOs. They taste a bit like turnips. They perplex us all. In my mission not to let any vegetable go to waste, I scoured the internet and came across ideas for kohlrabi pickle. When I was pregnant with James, I, like a completely stereotypical pregnant lady, ate ridiculous amounts of pickled jalapenos and sauerkraut. <br />
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On the subject of my nearly one year old, Baby James has adopted a particularly charming habit of waking up between 5 and 6am. He will go back to sleep in our bed so long as these very specific conditions are met. First, he crawls around the entire bed and tumbles over us like a jungle gym, providing extensive commentary. Eventually, when he gets tired, he will consent to lie down, but manages to take up 3/4 of a king sized bed. He also needs to share my pillow and be touching my face. If I move, he will wake up and the process starts again. Sweet dreams. That has nothing to do with kohlrabi, and despite the fact that he readily eats wood chips and rocks, I doubt he would eat this. <br />
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<b><span style="font-size: large;">Quick Kohlrabi Pickle</span></b><br />
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Ingredients:<br />
1 pound kohlrabi, stems removed and ends trimmed<br />
1 cup vinegar (I used apple cider)<br />
1 cup water<br />
1 Tablespoon honey or sugar<br />
1 Tablespoon salt<br />
1 garlic clove, grated<br />
1/4 teaspoon red pepper flakes<br />
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Directions:<br />
Using a food processor, box grater or mandoline, shred kohlrabi.<br />
Put kohlrabi into a quart sized jar.<br />
Combine remaining ingredients (vinegar through red pepper flakes) in a saucepan and bring to a boil.<br />
Remove from heat and pour over kohlrabi.<br />
Allow to cool and store in the refrigerator. <br />
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We enjoyed this on burgers, bbq chicken, and in hummus and veggie wraps. <br />
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<br />Annhttp://www.blogger.com/profile/14446817654534650760noreply@blogger.com0