Food

Lately I have been wondering what recipes I could make as easy snacks, because honestly snacks can be the hardest thing for me to come up with. I never remember to make any, or create new ones until it’s 3 o’clock and I’m hungry.
Surely you’ve never struggled with that? Right?
Well, Mommypotamus has a list this week about 21 healthy snack recipes, and best of all they’re grab and go. Yay! Thank you Heather!
I want to try the Sweet Coconut and Curry Granola Bars, Homemade Cherry Larabars, GAPS Berry Scones, and Lacto-Fermented Dilly  Carrot Sticks. Wow… that could take me a little, but they all sound so good.
Have a great snack-tastic weekend!
Please check each recipe before you make it – from my quick glance most were GAPS legal, but please double check.
Photo Credit – The Nourishing Gourmet

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(never home)maker had a neat recipe that I decided to try recently. Scrambled egg bites.
The idea of scrambled eggs made in a mini muffin tin just was so cute I had to give it a go. After all isn’t it nice to spruce up breakfast once and a while? Otherwise it just gets to boring. This type of recipe should be easy to customize any way you’d prefer.
Have fun experimenting! (you’ll find the basic recipe/ratio on at the link up top)

Sundried Tomato Scrambled Egg Bites

5 eggs
2 tbsp yogurt
2 tbsp onions, finely minced
4 sundried tomatoes, finely chopped
salt and pepper to taste

Scramble eggs, add other ingredients, and mix gently. Pour in greased mini muffin cups. Bake @ 350F for 18-20 minutes. Until lightly browned.
Makes about 16 mini muffin bites. Would also make a great snack.
 
What flavor combo would you want to try?

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Not being able to buy mayo was hard in the beginning. I mean, really, no other recipe seems to taste like the jars on the shelf. But, once you get used to making your own the flavor is really good.
If you’re still struggling with the flavor let me know below and I can write a post on flavor troubleshooting, but back to the subject at hand…
What I really missed was the creamy texture. It seemed like silky, smooth mayo was what professional chefs made, and seriously, if they told me to hand whisk I would have probably screamed. Uh, no. I like quick and easy. But my Mom came up with the perfect solution.
Use a food processor (affiliate link).
The top of your food processors compact cover usually has a little cup with a hole in it. So all you have to do is put all the ingredients (except your oil) in the food processor and turn it on. Then fill the little cup with oil and let it slowly drizzle in, filling the cup when it’s drained to far, until all the oil is gone.

Voila! That easy. That quick. And that simple.
Have you had any aha’s in the kitchen lately?

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Recently saw a recipe for roasted chicken at Something Good that I really wanted to try. I made a couple of changes to the recipe, but the flavor was wonderful.
Unfortunately my photos decided that they didn’t want to turn out great – I really need to make a lightbox to help at night. So please know that it looked and tasted great no matter what my bleh photography tells you!
I know this because if I hadn’t wanted to eat it someone was there who would.

Case and point.
 
 

Serves 6-8, prep. time 2 hrs and 15 minutes
Ingredients:
1 whole chicken
2 tbsp dried sage
1 tsp dried rosemary
10 garlic cloves (4 cloves, diced)
1 lemon, cut lengthwise in 6 slices
1 onion (cut in big chunks)
6-7 tbsp of melted butter
1 cup of water
1 tbsp sea salt (1 tsp if using salted butter)
1/2 tsp freshly ground black pepper
Mix together the sage, rosemary, 4 diced garlic cloves, salt and pepper in the butter. Rinse and pat dry your chicken (place in on a roasting rack in a pan) and gently lift the fat over the chicken breasts up and pour some of the butter mixture underneath. Use the rest of the mixture to coat the outside of the bird. Stuff the cavity with the onion, lemon, and remaining garlic.
They said to cook the chicken at 330º F for 2 hours, but we found it took a little longer (one spot didn’t get cooked so we pan …

I can hardly believe that it’s March – I mean, where did the time go? It is definitely true that the older you get the faster life goes (and yes, I know I’m not that old yet, but Christmas comes around a lot faster then it used to).
The question I want to put to you today is: Should your school decide whether you’re feeding your child a healthy lunch?
Because back in February a school decided that a the lunch a 4 year old brought to school wasn’t good enough, took it away, and gave her chicken nuggets instead!

So, this isn’t just a question of will you have to answer this question but what will your answer be?
Here’s a great article about it: Step Aside Mom–School Can Feed Your Kid Better than You by Madame Agrarian.
Kudos Madame Agrarian!
Chicken Nugget Photo by Yoppy

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