Gingerbread Almond Butter - for the win!

When I was addicted to sugar, my blood sugar used to drop and spike all day every day. I could feel it my bones and in my brain. Terrible feelings. When I started eating clean, those swings basically disappeared and I felt like a normal person for maybe the first time ever. Every now and then, if I wait too long to eat or get out of line with my eating (too much sugar), it will happen. BUT, I have a new solution.

Let's rewind, shall we? At my last job before becoming a stay-at-home-mom, I used to go home for lunch and hit the gas station on the way back to the office; I would grab a candy bar; a 44oz DIET* soda; and some chips or another snack. Awesome, right? THAT way, if I reached that moment of blood sugar desperation I was...prepared? Now that I think of it, it was more of an "armed and dangerous" scenario. 

Now I know that if my blood sugar drops or if I just have a "need to eat" moment, a much better choice is to grab some protein! Hardboiled eggs are often my go-to, but I don't always have them ready. If my blood sugar has dropped - ain't nobody got time to boil eggs. SO, I like to have some type of natural almond or peanut butter around. Usually a spoonful brings me right back into the atmosphere and all is right again. 

The trouble with natural nut butters is this...they are seriously pricey. SERIOUSLY. I am guilty of paying $10-$12 a jar for a fancy blend. That's not really frugality, friends, which is what I aim for at the store. 

The good news is this - if you have a high-powered blender or food processor, making your own nut butter is easy! I want to share a recipe with you that I made a test-batch of earlier today. 

This recipe is meant to mimmic our favorite molasses cookies; our family loves these, but they aren't super good for you. This almond butter is a pretty tasty alternative, much healthier, too!! I am guesstimating measurements, below. Please adjust to your needs and taste preferences.

Gingerbread Almond Butter

• 1 cup roasted almonds (I roast mine for 3-4min at 350 on a cookie sheet)
• 1/4 cup fractionated/liquid coconut oil**
• 1-2 TB organic molasses 
• 2 TB pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp sea salt/kosher salt

Follow your manufacturer's directions for making nut butters in your food processor or blender. YouTubing videos may be helpful if you've never made homemade nut butter before. It's a trial and error process and requires patience - but it is so worth it in the end!

That entire bag of almonds, at Costco, was around $13. So far I've used them in a few batches of sesame cookies, this batch of almond butter and there's still plenty left. I think this DIY almond butter will be more delicious, nutritious and cost effective than anything you can get at the store.

Now for the asterisks...

*Diet soda. I drank diet soda every day for many years - through my teenage years and into adulthood.  I would be doing you a big disservice if I didn't share this info with you. It may not be confirmed as a carcinogen - but there are plenty of other reasons to avoid it. Read on to learn more. I have experience with all of these symptoms and can vouch that this isn't media sensationalism. Switch out your soda for water, tea or 100% fruit juice. 

**Liquid coconut oil/FCO is not the same as the solid coconut oil you probably buy (not the kind I buy and use for everything from makeup remover to recipes and household cleaners); FCO stays liquid! You can use traditional coconut oil in this recipe, but the consistency will not be as nice and it will solidify in some temperatures (like the fridge). I know the health benefits of FCO are probably not as great, BUT, it's my preference. I don't like my almond butter to get...funny. 

K? 

Just FYI, I used my Vitamix 5200's dry container to mix up this batch. Use of the tamper was required. YouTube Vitamix nut butter for more detailed instructions and demo videos. I ain't no pro, the kitchen is just my favorite room in the house. 

We fixed the glitch, with a fabulous green smoothie.

We fixed the glitch. 

One of my favorite lines from office space. My husband and I quote that movie all the time.



In this post, I'm not referring to a glitch in the payroll system; I'm referring to a glitch in our kids' diets. You see, half of them (sometimes 75% of them) aren't down with the veggies. They get pushed to the side, covered up or tossed on an unsuspecting sibling's plate.

The other day, as I was taking a leisurely stroll through Costco with only two children in tow, I saw that the Zico coconut water was $4 off. I've tried coconut water before, and honestly, not impressed. However, I have heard how glorious it is in smoothies and wanted to give it a fair assessment. So, as you do at Costco, you make a commitment when you buy one of their ginormous bargains.

I was really happy to see that one serving of coconut water has as much potassium as a banana. I have super restless legs during pregnancy (annoying) and supposedly, potassium helps alleviate that. Win win. I ran some test projects through our Blend Tec and was VERY HAPPY that three of our children (one wouldn't try) LOVED the result. So, here it is...

(This makes a few decent servings)

• 1.5 c Zico coconut water
• 2 bananas
• 1-2 cups frozen pineapple
• 2-3 cups raw organic spinach
• 1/2 cup raw oats (optional)

Combine all and blend until totally smooth! 

I like smoothies with oats, but some people may not prefer that flavor or consistency. To me, that makes it a meal as opposed to a snack.

I have been making green smoothies for about four years now, but nothing has set them off as much as adding coconut water! Also? Our eight, four and two years olds approve and ask for more! That makes this mama's whole foods heart happy! I love it and it will be a staple on our shopping list from now on.  

This week's meal plan - (mostly) all from Costco. :)

Did I mention that I love Costco? I think I did...maybe once or twice. I usually go during the week with all four kids and we do our weekly grocery run. My husband had some errands to run this morning, so he dropped two of the kids and I off at Costco for A WHOLE HOUR. Did you know that taking two kids to Costco for an hour is like equivalent to being there for ten minutes with four kids? Don't do the math...just trust me. It was like a leisurely stroll in the park.

As a result, we got to look at ALL THE THINGS and I actually have this week's dinners planned and purchased for this coming week. It feels great to be ahead of the game, but it doesn't usually happen that way for us. I was going to post something else today, but pushed it back till tomorrow so you can check out my weekly meal plan and glean some ideas from it if you like! I know when I'm at a loss for what to cook, I read blog after blog via Pinterest until it's figured out.

Ready? Here we go! 

• Monday - Oven seared salmon with roasted butternut squash, broccoli and crimini mushrooms and maybe some brown rice on the side - I have to decide if rice is necessary. 
• Tuesday - Spinach and cheese ravioli with homemade bread and garlic butter - maybe some roasted veggies on the side.
• Wendesday - Slow cooker Italian chicken with rigatoni or angel hair.
• Thursday - Garlic butter quinoa and shrimp
• Friday - Company is coming! Menu TBD
• Saturday - Chipotle (hoooray!!)

Also, if I get a second, I'm going to make some more viscotta (Italian sesame cookies) for the hubs and I do dip in our morning coffees. :) 

Did you *really* think I was going to quit eating meat?

Well, I totally did. It's been one month since I the last time I had meat and I'm feeling really good about it. Liberated, even. Here are five fun things that have happened since adopting a vegetarian lifestyle:

1. I don't have to freak out about the possibility of consuming raw or undercooked meat at each meal. Yuck, right? That's one of the big things that grosses me out about meat. I've had food poisoning before and I can't say I ever want it again. I know one can still get food poisoning from other non-meat items, but at least I've knocked a few possibilities off the docket, right?

Garlic Zucchini, Feta Omelet and Fresh Cherries

2. The very first week of my "vegetarian lifestyle," one of those steak solicitors started up the drive way. Now, if filet mignon grosses me out, buying steaks from a door-to-door guy with a clipboard and a box of meat chillin' in his truck is definitely not on the agenda. Thankfully, my hubs was able to pull the herbivore card real quick and go, "sorry, my wife is a vegetarian." Steak dude took his clipboard ran for the hills. 

Quinoa Tacos - You won't even miss the meat!

3. I'm not tempted to stop at a fast food place. Yeah, it does hurt my heart a little that Chick-Fil-A sammies are off the list, but it's for the best! Being a vegetarian means no Big Macs, no nuggets, no Whoppers, no General Tso's chicken, no pepperoni pizza and no wild wings. It feels good to have boundaries! I don't need those things any way!

Quinoa Salad - Just like an Italian Salad without the Greens

4. I'm consuming much more of what's better for me. More veggies; more salads; more plain yogurt; more nuts; more fruit; more Sriracha popcorn; more quinoa; more healthy oils; more water and more Shakeology. I'm coming up with creative ways to use these healthy foods and to make the most of them - make them delicious and amazing. Eating healthy does NOT have to be boring if you just give it a little thought. I feel much more balanced than before...if that speaks to you in any way. 

Shakeology - Every. Single. Day. Msg me with questions!

5. This might be too much information, but I feel like my food is digesting really well. Something happens when you get to be about thirty (so my friends say) and you can't just throw back any old cookie, doughnut or onion ring without consequence. No, no...there are TUMS to be taken, my friends. There is tea to be consumed. There are foods to be avoided. I don't know why it happens, but I feel like taking extra special care of my digestive system these days, because I don't have extra time to feel disgusting as a result of my food choices. Do you?

Loaded Sweet Potato - Quinoa, black beans, Sriracha, cheese, etc.

I'm not pushing you (or anyone, honestly) into vegetarianism, but for me....it's been great! I didn't eat that much meat to begin with, so giving it up was really very easy. There hasn't been one time I've felt deprived without it, honestly, and it's helped me clean up my diet even more. Questions? Ask me! 

Everybody has that friend...

That's totally my hand; not a kid's. 

Who is an awesome gardener and brings over delicious garden fresh produce all season long. Right? If you don't have a friend like that, you totally need to find one. Yesterday we were blessed with three ginormous zucchini. I kid you not. These zucchinis were bigger than our newborn babies. 

I love zucchini and I've made quite a few zucchini recipes over the years (remember the zoats I posted about not long ago? How about the zucchini brownies?), but today I was on a quest for something new. I gave Pinterest a whirl for a little bit, but when dinner time came around, I ended up modifying another tried and true recipe that our family loves.

I present to you, Garden Style Fried Rice

This recipe was super flavorful and really the only effort included is sauteeing some veggies and scrambling some eggs. Anyone can make this amazing, flavorful dish. I'll cut to the chase and tell you how.

1.) Cook your (brown) rice (2c uncooked). You guys know white rice is over the foul line, right? Also? If you don't have a rice maker, please get a rice maker. You can even get the el cheapo rice maker at Target. It will make your task of achieving perfect brown rice, easier; promise!

2.) When your rice is nearing the finish line, warm up some oil in your favorite skillet (I used grapeseed). Slice, sauté and season your veggies over med-low heat . I used chopped carrots; sliced onion; and sliced zucchini (when using carrots, add them in way before everything else as they take the longest to cook). Season to taste with: sea salt, cayenne, minced onions (I don't know why I seasoned onion with onion, I just did. Sue me.).

3.) When your veggies are getting nice and tender, crack and whisk some eggs in a bowl, I used four for my hungry hungry hippos. Besides, there's never enough egg in fried rice. Amen? Then, when you're ready, scramble those suckers up in another (non-stick - this is no time to make a mess) pan.

4.) When your rice dinger goes off, add the rice (gently, now) to the veggies. Still gently, incorporate all, then add egg. After that, I gave it all another once over with the salt, soy sauce (about 1/4 cup - don't saturate the rice) and added some tumeric for color, flavor and lots of interest. I LOVE tumeric. It gives the dish that "I'm not really eating brown rice" feel.

Serve and enjoy!!! I really did have to stop myself from eating more of this. I enjoyed every second and I hope you to, too. :) 

This meal is kid and husband approved.

I don't care about meat.

For a long time now, I've said "I could totally be a vegetarian." I really don't like preparing meat. I frequently get grossed out when I'm eating it, and the threat of food poisoning is always lurking in the back of my mind. Besides? I love ALL other food. It's not like I'd be missing much (except maybe meatballs...I could make an exception there. No?).

So, maybe I'll just stop eating it. 

I know. I know. Meat = protein. But, guess what? Meat is ONE source of protein, not the only source. I went meat-free today and actually exceeded my daily protein recommendation by like 17g. I think I'll make it. 

As far as my carnivorous family is concerned, I'll keep making the meat for them and I'll just pick it out or eat something else. I do this often anyway. So, for the three or so nights a week that include meat in our meals, I'll just skip out. 

Here's to eating an even more refined plant-based diet. With the lack of meat and calories in my diet, I'll be further encouraged to eat more vegetables. 

Curious about what this scenario looks like? Tonight, I made my husband and kids bow-tie garlic pasta with sautéed zucchini squash and chicken sausage - seasoned and topped with Romano. I skipped this dish entirely and prepared an omelette. 

1 egg

2 egg whites

1/4 cup shredded cheddar 

1/4 cup black beans

2 TB sliced jalapeneos

Sea salt and pepper to taste

Seriously...so delicious and I didn't miss the chicken or pasta at all. Also? Very little effort to prepare. 

Have any good vegetarian recipes to share? Post in the comments section below. 

Spinach Mac & Cheese

Ta Da! Here's what you're looking for.

Raise your hand if you love Costco! I know I do. I try to pick up at least one new food item every time we visit. At one point, they had a limited stock of the very best hummus in the whole entire world. They told me it was limited (I didn't believe them, no one ever believes that), bought just one tub and ate the entire thing in record time. SO, still in denial, I check the hummus/salsa/salad area every time, hoping that my hummus-covered dreams will come true and the best-ever hummus will be there. Alas, it never is. The good news is, that the light spinach dip they have, is phenomenal. I mean...NO ONE needs the full-fat version when you can have this stuff.

I don't know what makes it so good - the greek yogurt? The water chestnuts? The fact that it tastes bad-for-you when it isn't? It doesn't matter. It's just plain good, and if I could buy stock in this spinach dip, I totally would. Ok, that's ridiculous. But, I do plan to get one or two tubs every time I see it at Costco.

Can you imagine the deliciousness?

We shoveled the stuff out of the container with sweet potato tortilla chips first (also from Costco). After about 270 chips down the trap, I decided I should re-purpose the remainder of this dip (it's a giant container) into something that wouldn't cause me gain 7lbs (hey, even light foods will get you when you fail to use moderation). So, with that, our spinach mac n cheese was born. Now, if you don't belong Costco you're wrong or have one close you should move, I'm sure any spinach dip will do. Just make sure you have oh, I don't know, 16 oz or something to that tune.

Ok, enough chatter...here's the recipe! It's SO easy!

Here's what you need: 

• 16 oz brown rice pasta
• 16 oz light spinach dip (approx)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 TB melted butter



Like my OCD food spacing?

• 1/4 cup mozzarella cheese, shredded

Here's what you do: 

• Preheat your oven to 350 and grab a 9x13 oven-safe dish
• Boil the pasta (about 7-8 min - until al dente)
• Once the pasta is boiled, drain the water and pour noodles into the 9x13 pan.
• Add salt, pepper and butter - stir to evenly incorporate
• Add spinach dip - stir gently to incorporate
• Top with mozzarella cheese

Bake 20-25 minutes or until cheese is melted and golden. Serve with veggies and enjoy!! 

PS. I made easy balsamic veggies (load up your favorites - frozen is fine - in a 9x13 pan. Drizzle with EVOO, balsamic vinegar and then season with salt, pepper and parmesan cheese. Bake at 425 for about 30-45 minutes, until golden. Time depends on veggie type). 

Easy and delicius balsamic veggies.

PPS. Our 7 year old had two giant servings of this. YUM!