Easter

Happy Easter!!

Instead of hunting for chocolate eggs, we hide little colored Easter chicks like these:

I don't know why, but my kids live for these things. They get so excited and then I don't have to worry about the chocolate buzz or millions of tinfoil wrapper pieces all over my house.

After the hunt, we had a special Easter lunch. I filled each plastic egg with a snack. 

Scarlet was occupied for a long time with this Easter vinyl. 

Then we went to Grammy and Baba's for more Easter fun. Grammy had sewed sweet little Easter dresses for the girls and she had fun toys and gifts from Iran for all of us. We just hung around the house mostly but it was so nice to be home. I love spending time with my family and it's getting more an more fun as our family grows. My parents stuffed us with amazing food the entire time and we played lots of late night games. Eli had a talk on Sunday- I was so happy we could be there to hear it since we usually miss that kind of stuff. 

                        

  

 Jared has a car business called Pace Auto. He just started and he 

already sold a car while we were there.

Eli's friend opened this cool restaurant called Chopped Leaf so we went there for lunch to check it out.

I just realized that almost every picture of Isabelly that I have is with Timmy. He loves her!

Breakfast Just Gets Better and Better...

We made this for breakfast today. Thank you Jenny for sending me the recipe. I LOVE when people send me recipes. We used strawberries instead of blackberries and brown sugar instead of maple syrup. The baked banana in it is so good. 

Healthy Baked Oatmeal

Ingredients

• 2 cups rolled oats
• 1/2 cup toasted and chopped walnut pieces
• 1/3 cup natural cane sugar or maple syrup (and more syrup for serving)
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon sea salt
• 2 cups milk
• 1 egg
• 3 Tablespoons butter melted and cooled slightly
• 2 teaspoon vanilla
• 2 bananas
• 1 1/2 cups blackberries (blueberries, raspberries, or a mixture)

Instructions

1. Mix together the oats, half of the walnuts, sugar, baking powder, cinnamon, and salt. Set aside.
2. In another bowl, whisk together the milk, egg, butter, and vanilla.
3. Generously butter the bottom of an 8-inch pan and add sliced bananas and half of the blackberries.
4. Add the oat mixture to the top of the fruit.
5. Pour the milk mixture over the oats. Use a spoon to make sure the milk mixture is incorporated throughout the oats.
6. Add the remaining walnuts and blackberries.
7. Bake in a preheated 375 degree oven with the rack in the top third of the oven for 35 to 45 minutes. The top should be golden and the oatmeal should be set.
8. Let the oatmeal cool for a few minutes and serve with maple syrup and if you are really feeling wild, more melted butter

Turkey Time

 I'm more of the "do one thing a year that scares you" type... but I did cook a turkey this month and it was scary. I feel like I have to admit that I bought a turkey breast roast which was all white meat, no bones and no guts or anything weird. Plus, it cooked in less than 2 hours. By the way, Pura Vida Farm will have good for you turkeys ready for Christmas (if you are local).

The kids were so into the candlelight idea.

Homemade ice cream. No sugar. So good. Homemade Raw apple crisp. SO GOOD. No sugar, or butter. Email me for the recipe. We loved it.

I will always do this at Thanksgiving time from now on. Its a "Thankful Tree".

Charlie and Jane gathered small sticks and branches from outside and we put them in a glass jar to make our tree. Then they cut out little paper leaves and strung them with embroidery thread. Then we set the tree out with the little leaves next to it so that we could write something we are thankful for throughout the day and it turns out we'll be doing it all month because its so much fun. Its so cute to see the kids writing and funny spelling on the little leaves. It makes my heart happy every time I pass by it.

I posted so many pictures of this little tree because I just like it so much!

Food Glorious Food...

I feel like I've been posting lots of recipes lately- I think its because food was so disgusting for so long that I'm excited to like cooking and baking again.

This date squares recipe is MAGICAL. If you are in to date squares, you'll never go back.

5 Ingredient No Bake Vegan Dates Squares! 

By Ohsheglows

5 Ingredient No Bake Vegan Date Squares

Adapted from KB Blissologist.

Crust:

• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil

Date filling:

• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water

Directions:

1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

Make These Now

5 Minute Chocolate Peanut Butter Chews

Ingredients:

• 1 cup Crisp Rice cereal (I used Granola)
• 1/4 cup smooth all-natural peanut butter
• 3 tbsp organic brown rice syrup (I used half Agave and half maple syrup)
• 1/2 tsp pure vanilla extract
• 1 tsp cocoa powder
• 2 tbsp dark chocolate chips

Directions: Line a plate with parchment paper. In a medium sized bowl, stir together the peanut butter, brown rice syrup, 2 tbsp chocolate chips, and vanilla extract. Microwave on high for 35-45 seconds. Stir well and immediately add in the 1 tsp cocoa powder. Stir until incorporated. Immediately stir in the rice crisp cereal until all rice crispies are coated (I did all this in a pot on low heat.)

Wet hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly into balls so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. Let the chews sit at room temperature for about 5-10 minutes before consuming. ( I pressed mine into a small cake pan instead. I was too lazy to make balls. Then I put them in the fridge for half an hour and they were perfect.)

Makes 7 golf-ball sized chews. ( Double it for the perfect family size.)

Press firmly into balls and place on a plate or small baking sheet lined with parchment. Freeze for about 5-10 minutes.

For Chickpea Lovers Like Myself

From my favorite cooking blog:
Oh She Glows

Easy Salt & Vinegar Roasted Chickpeas

Ingredients:

• 2 cups canned chickpeas*
• 3-4 cups white vinegar
• 1 tsp Coarse sea salt
• 2 tsp extra virgin olive oil

Directions: Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black…lol. Enjoy as a high protein snack or as a side to a lunch or dinner.

Also note: When I brought the cooked chickpeas to a boil, some of the peas split open and some of the skins came off. Not to worry if this happens-it will turn out regardless!

I loved these! The salt & vinegar taste was amazing and really came through.

Summertime Eats

There's this Persian drink that I crave all the time. Its super refreshing in the summertime. Since I live in the middle of no where, sometimes I have to take matters into my own hands. So I made some myself and it turned pretty good. Basically its carbonated yogurt with mint and salt.

When I'm pregnant I want Persian food, but making it myself isn't quite the same as having dad's food. I tried this one the other day. I don't know what its called but its so good. Basmati rice, saffron, sauteed onions, raisins or dates, green lentils, and pistachios.

Another check off the summer list! Berry picking. We chose raspberries so we could have crepes with whipped cream and raspberries, raspberry smoothies, and raspberry ice cream.

This raspberry ice cream was heavenly.

Pureed bananas, raspberries, agave, plain yogurt, cocoa, and toasted nuts.

The King and I Thai restaurant in Edmonton has the most amazing salad rolls. They have basil, rice, prawns, and cilantro. I tried making my own but I used shrimp and added avocado but they just weren't the same.

Hello

My two favorite things:

Marshmallows + Etsy

They come in decadent flavors and a subscription for a year.

January: Extraordinary Vanilla 
February: Pink Cinnamon Sugar
March: Double Cocoa Swirl
April: Lemon Meringue Pie Swirl
May: Toasted Coconut 
June: Marzipan Swirl
July: Rainbow
August: Fresh Strawberry
September: Apple Pie
October: Marshmalloweens
November: Cocoa Hazelnut Swirl
December: Candy Cane Swirl

Yummy Raw

Dessert

Nut Butter Cups

makes about 8 cups ~ 

1/2 cup almond butter (I made peanut butter)

1 teaspoon nutritional yeast (I didn't have any of this)

2 tablespoons agave

pinch salt

1/2 cup coconut oil (make sure it's a quality brand)

3/4 cup raw cacao powder (don't worry it's only a million dollars a bag)

6 tablespoons agave (I added honey to sweeten it up)

pinch salt 

This is a very basic version of the nut butter cup. Mix together the almond butter, nutritional yeast, agave, and salt. Form into round disks that will fit inside cupcake liners (I rolled small balls then flatened them with the back of a spoon) and place on parchment paper. Stick in the freezer until chilled well.

Melt the cacao butter or coconut oil. Add the rest of the ingredients and stir. Pour a thin layer of chocolate into cupcake liners and then put in the freezer to chill to harden. 

Put the nut butter disk on top of the frozen chocolate layer and pour on another layer of chocolate. Freeze this for about a half hour. Guilt free Reese PB cups- what more could you ask for in this life...

Dinner

Pad Thai

(as in Raw Pad Thai, not King and I on Whyte Pad Thai- 

my fave restaurant ever. Thanks for the good times Voravongs...).

2 medium zucchini

1 carrot

1 bunch green onions, sliced

1/2 red bell pepper, sliced

large handful mung bean sprouts

(I added asian cabbage)

sauce

4 tablespoons almond butter 

1/2 in piece ginger, peeled

1 tablespoon soy sauce 

1 clove garlic

1 tablespoon agave

1/2 teaspoon cayenne (thanks Corrine for the real deal hot spice mix from Italy. Worked like a charm!)

1/2 teaspoon salt 

2 tablespoons chopped cashews

This dish made me fall in love with raw food all over again and is something I can see going over well with non raw friends and family.

Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.

In a bullet type blender, puree all the sauce ingredients until very creamy. Pour over noodles, toss lightly, serve.

Our Honey Bear Family

We don't use any white sugar at our house, instead we go through pails and pails of honey. We use honey for everything! Tea, toast, cookies, pancakes, bread, granola... I often find Jacob sneaking in the honey pot. While in Banff, I found these Honey Stinger energy chews. They come in a few flavors and they are so so good and 95% organic. They have an easy to use website where you can order a case for $22.50 Below I have copied the ingredients.

More Recipes

My mom introduced me to Larabars. I instantly loved the fact that they only have 2 to 5 ingredients (dates being the main ingredient and it just so happens we have dates at our house at all times. For dessert, for our rice, for salads, bread, muffins, granola etc.) and they are so tasty. But, they are kind of pricey. So my solution... make millions of them at home in my new food processor that I 

bought with my airmiles.

Does this look grody? Food pictures are tricky. But I promise these were 

tasty basty (as Charlie would say).

Few ingredients = healthy. Craisins and Dates and Peanuts. Thats all. Here is the link for the recipe.

Roll. Wrap. Done. Easy. Tasty. Healthy.

I made mine in mini sizes for the kids.

We also made one with dates, dried cherries and coconut. Woah good. 

P.S. My mom took my little Jacob to DQ yesterday and here's what Jared told me about Jacob's reaction to fast food, "He seriously picked up the chicken, licked it, dropped it and said, I want yogurt." 

Thats my boy :0)

He's not the only one either. I made cabbage soup today with quinoa (by the way it was sooo good. recipe below) and my kids were begging me for raw cabbage. Its a treat to them. That is not normal, I know. Here's the recipe though:

Quinoa Vegetable Soup

Ingredients

         1 tablespoon vegetable oil ( I used grape seed oil)

         2/3 cup quinoa (I used 1 cup)

         1 carrot, diced (I used a few)

         1 stalk celery, diced (I used sauteed zucchini with fresh ginger instead)

         1/2 onion, finely chopped (1 onion)

         1/2 green bell pepper, seeded and chopped (I used red)

         2 cloves garlic, crushed (I used one)

         2 (15 ounce) cans chicken broth

         3 1/2 cups water

         2 large tomatoes, finely chopped (no tomatoes in mine)

         1/4 head cabbage, chopped (half a cabbage)

         salt and pepper to taste

(I added basil, rosemary and fennel)

         1/4 cup chopped fresh parsley, for garnish

Directions

Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.