Monday, August 14, 2017

mango + spinach popsicles (toddlers love!)...

Yes, in case you were wondering- that was me trying to photograph these popsicles on the hottest day we've had all summer. Insert rolling eye emoji here. What can you do?

Popsicles! Or "popsibles" as Luke calls them, are pretty much on our daily menu these days. Luke discovered all of a sudden that he loves popsicles, and literally asks me to have one for breakfast as soon as he wakes up, every day. SO instead of fighting the guy, I'd rather stock up our freezer full of yummy, homemade and nutrient dense treats and go ahead and let him have a breakfast popsicle. That's a thing right? Breakfast popsicles? I mean, it's basically (well no, totally is!) a smoothie, just I'm thinking it's a sneaky mom win. Mom wins rock.

I do have a few tricks up my sleeve when it comes to popsibles for Luke though, bwahahaha. They're made with the best ingredients I can find AND with both whole fruit and veggies! Zing! The best part? Luke literally doesn't even care they're good for him because they friggin taste like ice cream.

Friday, August 4, 2017

our favorite immersion blender mayonnaise...

What in the world is an immersion blender? Well, simply put, it's this:
But to give you a more in depth explanation, it's a blender...that's in stick form. Haha. That's why it's also known as a "stick blender" hahaha! Why would you want one of these versus a stand up blender? Well, first of all, it wouldn't be instead would use this along side. Because these two blenders are good for different things. For example, this mayo. This mayo could be done in a blender, but it's going to be a lot harder to make sure everything emulsifies (comes together and gets thick) when you're relying on slowing drizzling in the oil yourself, while the blender is going. This immersion/stick blender on the other hand, makes it perfectly 100% of the time. 

Why else would you want one? Well an immersion blender is GREAT and most widely known for blending things in their original containers. i.e.- you've made a huge pot of soup and need to now make it pureed soup. Instead of ladling a spoon at a time of hot scorching soup into your blender and hoping it doesn't explode out of the top, you'd simply stick your immersion blender IN TO THE HOT SOUP POT and blend away. See what I'm saying? I've also warmed up a small pot of cooked black beans and then added a little chicken stock to that pot and immersion blended it up to make black "refried beans"! It's also great for making matcha lattes in the pot and frothing it up! Basically I use my blender for smoothies and I use my immersion blender for this mayo, sauces, soups and anything I don't want to go dirtying up my kitchen counter blender for. 

Ok, got that... but wait, I'm reading the recipe and it calls for a raw egg!?

Yep. Definitely does. To be 100% honest with you, I've been eating raw egg in the form of cookie dough, cake batter, homemade mayonnaise and hollandaise sauce for YEARS and I've never had an issue. Ever. My toddler son eats this mayo almost everyday on his sandwiches and he's never had an issue. My friend Carrie even adds raw pasture raised eggs to her smoothies! Raw eggs aren't something to be afraid of! (Here's the catch...) IF THEY ARE PASTURE RAISED. I don't know about all those other eggs out there, but what I do know is pasture-raised eggs (and chickens) are just treated, watched, and cared for SO MUCH better. They're allowed to go about doing their natural chicken things, like picking at grass and dirt and stuff...they're never fed horrible antibiotics or whatever the heck else they give those other poor chickens that plumps them up and stuff. They're allowed to be happy, frolicking chickens. And that passes down to their eggs. Happy, clean, cared for chickens produce happy, cared for, clean eggs. (Not to mention how much more nutrient dense pasture raised eggs are! So many more omegas and such. I dare you to buy a carton of pasture raised eggs and crack them open next to a regular egg! Just notice the difference in yolk color. That there guys, that's proof that we should all be buying pasture raised eggs solely.)

I digress.

So yes, you need to use a raw egg. If that's a killer for you, then forego this recipe. But I promise homemade (raw pasture raised egg) mayo will be some of the tastiest and nutrient dense mayo you'll ever eat. And this mayo- our favorite recipe? It tops even that.

Monday, July 24, 2017

super quick + creamy cashew milk/creamer...

I feel like I just life hacked guys. Like, the world didn't want us to know about this recipe, but then by some weird series of events, I found the hidden secret. And I can't wait to share it with you!

Tell me I'm not the only one- it's the morning and you're going to make your breakfast smoothie and/or cup of coffee/matcha and low and behold- you're all out of your favorite dairy free milk. No? Just me? I mean it, there are few things worse then trying to groggily make some breakfast and wake up fuel with a demanding toddler, and you're out of your milk. It's like, who can seriously adult until they've adequately woken up with their favorite caffeinated (or decaffeinated) beverage and proper breakfast? Not I.

Friday, July 14, 2017

easy veggie filled paleo meatballs...

Guys! Oh my gosh I have been dying to share this recipe with youuuuuuuu!!!

I wanted to make sure it was just perfect though, so I made sure to cook it a few more times and then even test it on some friends the other night, when we went over for a din din date. Spoiler alert: It Passed.

I kid not when I say that we eat these hidden veggie filled paleo meatballs once a week. NO JOKE. Sometimes I switch it up and use ground chicken, pork or turkey (or a combo of one or the other), but mostly we eat these bad boys with our beloved grass fed beef, served with a side of faux-tatoes (cauliflower mashed up into a paleo friendly, mashed potato substitute) and maybe a small salad. #alltheveggies

I love love love making these because 1. THEY'RE SO EASY!!!!! 2. I can whip them up any night- which is especially great for those days we're running behind dinner-wise OR I just don't feel like cooking. And 3. IT HIDES ALL THE VEGGIES AND LUKE GOBBLES THEM UP! BWAHAHAHAHAHAHAHAHAHAHAHA! Mom win to the max. Plus to be honest, the veggies give the meatballs a moistness like no other (no dry meatballs here). 

Some tips! You can make these the day of for sure! But you can also make, scoop, and freeze! Then just remove however many you need and bake away (baking time will of course increase). I use a 2 1/4" cookie/ice cream scoop (2 oz scoop) to make my meatballs which makes sure they're uniform in size AND negates the need for me to use my hands! Because we all know, having raw meat hands when your toddler gets an owie or runs into the kitchen "needing you right now" is a terrible mix. 

Monday, July 3, 2017

paleo mixed berry crumble...

Crumble? Crisp? Can someone please tell me what the difference is? #toolazytolookitup

I'm pretty sure this falls under the "crumble" category because I'm assuming it refers to the way the topping sort of crumbles onto the filling? Am I even close? Aggg let me just look it up. BRB...

. . .

AHA! "Crisps" contain oats and "crumbles" do not! So yay, this is definitely a "crumble". But woah was I way off on why. Pays to look it up and figure stuff out. 

Whatever you want to call this, make sure you don't refer to it as a "cobbler", because then you're talking about a fruit filling topped with a sort of biscuit dough. Did I lose you yet? Because I'm like holding on by a thread. Sheesh, so complicated! Let's just call it "fruity goodness", shall we?