the weekend

Hello!  How was your weekend?  It was quite rainy here.  But, I enjoy a good rainy day every in awhile, don't you?  It was perfect weather for finishing up work on an engagement session I photographed a few weekends back.  

Here are a few of my favorites from the session:

 

You can find more from the session here.

Another highlight of the weekend was accompanying my husband on a date to one of our favorite coffee shops.  It was a great place to catch up over a cup of tea.  A big thank you to Uncle Zach and Auntie Justine for watching our little guy while we went out :).

Speaking of our Ernie Boy, he's 9 months old!  

Here he is at 9 months:

{Stay tuned for an Ernie update later this week.}

In other news, this is our last week of the whole 30!  We will be ending a day early because Josh is going to take me out for a little Mother's Day date on Friday evening (that's the only time that worked for a babysitter, a.k.a Jemimah, to watch Earnest).  So far, we've still been feeling pretty good.  I've learned to cook quite a few new recipes and fresh new ways to incorporate more veggies into our diet.  


Here are a few more Paleo friendly recipes that I'd recommend:

1. This "spaghetti" is so good.  I didn't even miss the noodles!  Josh and Jemimah liked it too.  I don't have a mandolin slicer so I just sliced the zucchini into thin round slices. I also used Whole Foods italian pork sausage and added a little thyme to go with the rosemary.  I'll definitely be making this one again.
2. Meatloaf may not make my top ten favorites.  But, I must say, this meatloaf might have just changed my mind.  Josh really loved this dish too.  You have to try it with guacamole.  Carrot cauliflower mash makes an excellent side to accompany it too.
3. Do you like shrimp?  Josh just made excellent coconut shrimp yesterday!  It was so easy too!  He just dipped shrimp in egg and then a mixture of coconut flakes and a little bit of salt.  He then fried the coconut shrimp in a coconut oil.  Once both sides of the shrimp are nice and golden, they are ready to eat.  We had shrimp with a salad of: spinach, blueberries, strawberries, toasted almonds, and a raspberry vinaigrette. 
4. As a breastfeeding mother, I get hungry in between meals.  I've been munching on these snacks lately: Trader Joe's dried unsulfured, unsweetened mango (IT'S SO GOOD!), pistachios, sliced apples with almond butter, Lara Bars (apple pie, cherry pie, and cashew cookie are all whole 30 approved!), raisins, or carrots and celery with guacamole.

While we've been enjoying the meals as of late, we still are looking forward to having a piece of bread, a side of rice, or a special dessert every once in awhile.  I can't wait to have a splash of cream in my coffee this coming weekend :)!  

What were a few of your favorite things from the weekend?

A Few Favorites

Hey All,
I wanted to share a few of my favorite Paleo recipes.  These recipes are all tried, tested and true to their deliciousness :).   

1. This "cream" has been amazingly good.  I've already made two big batches thus far!  I use it in my coffee.  Black coffee is pretty good; but I really enjoy cream in my coffee.  This concoction is a very close second to cream.  I also suggest using it as a treat with frozen berries.  Thank you Ann for recommending this! 
2. Ok Folks, this chili is incredible.  Josh even said it may be his favorite chili of all time.  You've got to try it out.  I got this recipe from a friend.                                                                                                         Paleo Chili
   Ingredients:
   6 slices of uncooked bacon, cut into small pieces
   2 celery ribs, chopped
   1 green pepper, chopped
   1 red pepper, chopped
   1 medium spanish (yellow) onion, chopped
   3 14oz cans diced tomatoes (w/ NO sugar)
   1 15oz can tomato sauce
   1 1/2 lbs ground beef
   4 cloves of garlic
   2 teas cumin
   2 T chili powder
   1 teas. smoked paprika (or more to taste)
   1 T unsweetened cocoa powder
   1 teas. oregano
   3/4 c. beef broth
   - cook bacon in a large skillet til crisp
   - Remove cooked bacon from skillet, and reserve bacon fat in a separate container.
   - Toss chopped vegetables with 1 T of bacon fat and cook in separate, large skillet on medium-high
   - start browning your meat along with your garlic in your bacon skillet
   - Remove meat from skillet and mix with bacon pieces in stock pot. add cooked vegetables, tomatoes, sauce, and spices.
   -simmer for a few hrs. Then top with bacon crumbles 
3. Try this chicken marinade tonight.  You'll be happy you did.  It is so flavorful!  It's found under the title "grilled chicken".  It was another recipe Josh claimed to be his "all time favorite" for marinades.

One last favorite I'll leave you with.  Have you tried coconut milk smoothies before?  Oh goodness, they are good!  I just whipped two up this morning for our breakfast.  They are so easy too.  Here's what I did... 

I put all of these ingredients in the blender:

one can of coconut milk

frozen mangos

frozen strawberries

one ripe banana

frozen pineapple

a splash of orange juice

*You can add any type of frozen fruit.  We've even added spinach to make it a "green monster" smoothie.  The possibilities are endless :).

What are a few of your favorite recipes 

that you are always coming back to?

I did it!

I baked something (that didn't come from a box) for the first time since Ernie was born!  Bananas were turning brown on the kitchen counter so the decision was easy...you guessed it, banana bread.  My mom has the best recipe.  I'll let you be the judge though :).

   Best enjoyed with a really good cup of coffee :).
I tried out my new french press (a birthday gift from my parents)...love!

Sunrise Smoothies

Here's a recipe from one of my cravings this weekend...smoothies!

What you'll need:
1-2 ripe peaches
1 ripe mango
1 banana
1 cup plain yogurt
1 cup orange juice
2 cups ice

Blend and enjoy a little taste of spring!

wishing for one more slice...

Josh requested chocolate turtle cake for his birthday this weekend.  Luckily, Cafe Latte has a matchless recipe available on-line.  I'd highly recommend this one for special occasions, Sunday gatherings, or those chocolate cravings.  Enjoy!

Wholesome Winter Squash Muffins

I received my new mixer for Christmas last weekend (we celebrated early with my parents)!  It was a difficult task deciding which recipe to whip up first.  I glanced around the kitchen and noticed I hadn't used the squash sitting on my counter.  I decided to make a version of my own squash muffins.  I was pretty pleased with the results (especially since it was my first time baking a squash :). 

Ingredients:
3 cups whole wheat flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup cooked, mashed winter squash (I used buttercup squash)
1/2 cup butter softened
2 eggs beaten
3/4 cup dark chocolate chips

Put it all together:
1. In a large bowl combine the first six ingredients; mix well. 
2. In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry ingredients; mix until just moistened.
3. Stir in the chocolate chips.
4. Fill paper-lined muffin cups 2/3 full.  Bake at 350 for 20-25 minutes.

Enjoy with a large glass of milk!

Thai Basil Chicken (Pad Krapow)

After a trip to United Noodle Sunday we decided to try to make one of Jemimah's favorite Thai dishes, Pad Krapow.  It was fairly easy and very delicious!
Here's what you'll need for Pad Krapow (serves 4):
4 tablespoons vegetable oil
1 medium onion (you are suppose to use shallots but we prefer yellow onion)
2/3 lb. Chinese long beans, chopped in 1 inch lengths
1 lb. ground chicken or turkey (we used turkey)
2 tablespoons fish sauce
2 tablespoons soy sauce
4 teaspoons sugar
6 cloves garlic
1 bunch of Thai basil (leaves only)
1 diced green pepper
serve with:
fried eggs (1 per person)
lime wedges
rice
chilis
Here's how to cook it:
1. Heat the oil in a wok on high, add the garlic, green pepper and onions and stir-fry for 30 seconds.
2. Add the beans, stir-fry until cooked but still crunchy (3-4 minutes).
3. Add the turkey (or chicken) to the wok and brown, break up the meat into small pieces. 
4. Add fish sauce and sugar.  Taste to see if more sugar should be added.
5. Add the soy sauce.
5. Reduce heat to medium-low and add the basil leaves until wilted.
6. Serve with rice and lime wedges.  Top with a fried egg.

Enjoy!

First Snow Granola

After the beautiful first snow fall I was inspired to bake.  There is just something about baking something warm and delicious when it is cold outside. Granola sounded like a good choice.  Here's how to make First Snow Granola:

Ingredients:
2 cups regular rolled oats
1/2 cup macadamia nuts
1/2 cup coarsely chopped walnuts
1 cup dried cranberries
3/4 cup white chocolate chips
*1/2 cup raw honey
2 tablespoons cooking oil
*You could use regular honey instead of raw (I just had this raw honey left over from the Blueberry Festival in Ely, MN).  I would recommend the raw honey though.  It has a little more texture to it and I love the flavor.

Let's Get Started:

1. In a large bowl combine the oats and nuts.  Stir together the honey and oil; stir into the oat mixture.  Spread evenly into a greased 15x10x1 inch baking pan.  Bake in a 300 degree oven for 30-35 minutes or until lightly browned.  Stir granola after 20 minutes.  Add dried cranberries right after you take it out of the oven.

2. Spread on a large piece of foil to cool.  Break into clumps.  After cooled add the white chocolate chips.  Store in an airtight container for up to one week (or freeze for up to two months). 

Enjoy with yogurt!

Yummy Yellow Curry

Josh and I cooked this curry Saturday night and had plenty left over to freeze for another meal.  Here's what you'll need to make "Yummy Yellow Curry":

-4 chicken breasts (cut into 1 inch thick slices)
-3 teaspoons turmeric
-3 whole star anise, crushed
-3 garlic cloves
-one pinch of ginger
-grated zest of 1 lime
-1/2 a lime of lime juice

-2 Tablespoons fish sauce

-2 Tablespoons chili oil
-1 Tablespoon dark soy sauce
-1 Tablespoon peanut oil
-10 Chinese long beans (cut into 2 inch lengths)
-1 onion chopped
-2 cups coconut milk
-sliced red, green, and orange chilies to serve

You may be asking "Where do I find Chinese long beans?" or some of the other ingredients...our favorite Asian Market is United Noodles.

Here's how to cook it:
   Place the cut chicken in a large freezer bag.  Rub in the turmeric, star anise, garlic, ginger, and lime zest.  Sprinkle on the soy sauce, fish sauce, half the chili oil, and the lime juice.  Coat the chicken well  and leave in the refrigerator to marinate 1 hour or overnight. 
   Heat the wok, add the peanut oil and remaining chili oil and heat until hot, then add the chicken pieces.  Cook at a high heat for 1-2 minutes; turn down the heat and continue cooking until cooked through.  Add the beans, the onion, the extra marinade, and the coconut milk.  Stir well.  Bring to a boil stirring slowly.  Simmer for 10-15 minutes until chicken is tender.  Sprinkle with sliced chilies and serve with hot Jasmine rice.  Enjoy!

The original recipe was taken from "Wok" by Elsa Petersen-Scheperlern and tweaked by the Jacobs' :)

Slow Sunday Pizza

Summer is offically over.  Weekends at our house can be pretty busy; but once in a while we can enjoy a relaxing fall afternoon at home.  It can be joyful to spend the day slowly cooking a dinner.  If you have an afternoon open, I'd recommend giving rhe Prairie Bay Margherita Pizza recipe a try from the The Minnesota Homegrown Cookbook.  This is a great recipe for using up basil if you have an abundance from your summer garden :).