Breakfast Cookies

"Breakfast Cookies"

I made these this morning, it is what we had for breakfast.  Add a glass of milk and oh well it’s almost heaven, and nutritious.  With almond flour, coconut oil, sunflower seeds, these cookies are packed with nutritional goodness.  I have adapted the recipe from BabyCakes by Erin McKenna.  It is vegan and gluten free.  It is a loose adaptation because I use different sweeteners, flours, and meal…  I will write my recipe…

Breakfast Cookies*

heat oven to 350 degrees

3/4 cup coconut oil

6 tablespoons apple sauce

1 teaspoon sea salt

2 tablespoons vanilla

2/3 cups sweetner; i have used sucanant, brown sugar, (evaporated cane juice,) agave combinations.  NOTE: The recipe actually calls for 1 1/4 cup sugar.  That is usually too much for me.

MIX these in a medium bowl.

2 cups almond flour  (gluten free mix) sometimes i also add  about a handful or two of oatmeal to almond flour

1/4 cup ground soaked  and dried sunflower seeds (flax seeds)

1 tsp. baking soda

1 1/2 teaspoons xanthan gum (NOTE: Used in gluten free cooking to substitute for gluten)

chocolate chips

MIX dry ingredients and then add slowly to wet mixture.  Add choc. chips.

Scoop onto parchment paper covered cookie sheets.  Bake at 350 for  18 to 20 minutes. (It could go longer and you should rotate after @ 10 minutes.)

I have had best results using parchment paper.  I am actually a newcomer to parchment paper and do say it really does make a difference.  The cookies are crispier.

I can eat these all day and feel great…

*They are that good…  You have to eat them first thing in the morning.  With tea or coffee or milk.

Advertisements

Garlic PopCorn… Keep the “ill’n” away

the best garlic popcorn ever

So this is the season of the “ill’n”  A time when the kids seem to be physically and emotionally spent .  Actually I think we all are… and that is why we are all susceptible to illness at this time.  We all need to be supported nutritionally at this time so that we don’t get sick.  I don’t like taking a lot of supplements because it gets pricey and do you really know what is in your supplement?  I  believe that my kids have been relatively most healthy since I drastically changed my eating habits and subsequently theirs, two years ago.  It is about changing eating habits slowly, and substituting real food for fake food.  Remember, even stuff from Whole Foods is fake.

even the "meat eaters" get real food

So this winter I have been making a few yummy nutrient dense snack food to support everyone nutritionally.  But the kids do go to school, Brent does work in a bank, and we do have a 2 year old who puts most things in her mouth; WE DO GET SICK.  And when we do I make sure that we stay away from dairy, sugar, bready carbs, and artificial ingredients.  What’s left?  Well we  make eggs and smoothies for breakfast, soups for lunch, and soups or meat for dinner.  Our snack food consists of kale chips, beef jerky,  granola, garlic popcorn, blueberries, oranges, and apples.  So these are the things that we have been eating, even in illness… ( FYI- the discomfort period is shorter when we have eliminated sugar, artificial ingredients, and heavy carbs from diet.)

I think right now my most favorite is the garlic pop corn.

I make my popcorn on the stove top now in a cast iron pot.

I use coconut oil and make sure the entire bottom is generously covered and then add 1/2 cup of refrigerated corn*.

Cover and Keep Shaking….shake… shake…. check!!  watch out!  Shake!

In the meantime, melt pasture butter with lots and lots of garlic. I use almost a whole head sometimes.  Add to popcorn, once popped and mix well so it doesn’t clump.  Add a wee bit of sea salt…  soooo good!

*Why refrigerated?  Well I never used to do it until I read this book, about popcorn. It is really a delightful book full of  the history of corn and how you can get more use out of all the kernals.  Ahem that is where the refrigeration comes in… with more moisture- easier pop… I will leave the rest for interested readers.

chil-ee-kill-eees…my favorite breakfast

just the basics... onion, corn tortillas, eggs, beans, and salsa.

I love chiliquiles… It has been a favorite meal of mine since I was  a little girl.  The crunchier the tortilla the  better.  It was my mom’s go-to when dad was working late in the City.  We used to love “breakfast for dinner,” which probably didn’t happen all too  much, but often enough that I have fond memories of it.  So I remember the recipe well in my childhood, but after I went to college I didn’t see it much.  But  then I  went on a chiliquile phase when I first lived  with Brent,  ( I was trying to wow him, along with my tuna casserole. I really don’t want to remember how many times we made that, you know the one with corn flake topping?) and we would only make it for dinner and use everything in the refrigerator.  That grew old and forgotten, and the chiliquiles would come out only on occasion, until now.

My son has asked for it the past three days, and I have made it for the past two…  We had gone to one of our favorite breakfast spots in town, and both my husband and I ordered it, and Taeg could not have enough… The rest is history!

I know there are plenty official chiliquile recipes out there, but I have never seen one.  This is my recipe, but I have given it away many times, including to  a  Mexican restaurant in Takayama Japan, where the most kind Mexican adoring Japanese couple that one would ever meet, asked me for a Mexican recipe. I was almost a celebrity.  Sometimes the tortillas burn or are too soft… You’ll figure it out.   Anyway, so change it up yourself and see what happens. I think all you really need are the eggs and corn tortillas.  Let me know.

CHIL–EE-KILL-EEES

INGREDIENTS:

4 eggs-   beaten (milk and salt optional)

5-6 corn tortillas – cut in to triangles

About 2  tablespoons coconut oil or what ever high heat oil you prefer

1 onion- chopped

garlic

salsa

cilantro

bell peppers (optional)

pinto or black beans (optional)

cheese (optional)

DIRECTIONS:

Saute chopped onions in about a tablespoon of oil over medium heat.  At this time you can choose to saute other veggies, like garlic,  chopped bell peppers, zucchini, etc.  After about five minutes, scoop veggies out and put in another bowl, retaining oil and adding another tablespoon of oil.  Add  cut corn tortillas and cook until they are golden and look crispy.  (you might have to add more oil here, and this could take a while)  Once chips are more soft- crispy, more crispy than soft, put chips to the side of the pan you are cooking in and pour in the eggs (already beaten) Let them cook.  Start scrambling the eggs and mix with the chips and add the onions and veggies.   Now this seems pretty good, but you can also add beans, cheese, and salsa.  Actually my mom’s original recipe called for tomato paste when you add the eggs, I don’t do that anymore…    Take off heat, and garnish with cilantro, salsa, cheese, and avocado.  ENJOY!!!!!

Historical Halloween

Halloween is here again, and my kids were responsible for coming up with a costume that was a historical myth or legend. This is their class’s second year doing this and I think it is such a wonderful and creative idea.  But because the announcement of this assignment was a little bit later than expected the kids already had planned their costumes.

Dancing Bones

These awesome GLOW IN THE DARK pajamas have been a huge hit in our house and I love looking at the baby in our bed, in the middle of the night still glowing….  But how were these to be historical?  Well, T decided to be the skeleton of Robin Hood and added a hat to his costume.  Where as L switched it up even more and chose a leopard costume.  Hmmm, how were we going to come up with an oral presentation for that one.  Well, we did and it was fabulous. T told about how Robin Hood became an outlaw, and L told the story of how leopard got its spots, adapted from Rudyard Kipling’s story.

historical halloween

The costumes may change again for the real deal tomorrow, not quite sure what will transpire, but looking forward to a fun filled day.

Also anticipating a visit from our sugar fairy!!

Pinto Beans MY way

I have always been a lover of pinto beans. I fondly remember growing up and having them as my most favorite after school snack.  My mom is first generation Mexican American so it was a staple in our home. When I moved out  it took me  a while to reclaim this comfort food, but now as a mom of three, it is back in full force.  We all love pinto beans and live for Taco Tuesday or whenever the mood hits.  Often people ask how I make them and I change it up with whatever I have.

But there are a few basics:

  • Buy your beans bulk, they just look better. I would also highly suggest this mail order company, Rancho Gordo, where I get my  beans because they are awesome and they have many other bean varieties.  They also sell at the SF Farmers’ Market.
  • Be sure to SOAK your beans at least overnight or sometimes even 24 hours.  I have even soaked mine longer, but overnight is fine too. You are doing this step because of the phytic acid which is in the bean and by soaking them you are making them easier to digest.
  • Rinse, Rinse , Rinse- I sometimes rinse my beans two to three times before I cook them.

So it might seem like there is some work to do, but honestly it is so simple and worth it. Once you have soaked and rinsed, you can put them in your slow cooker in the morning on low and come home to some hearty beans.  Now the choices of what to cook them is up to you, but I often just do water and salt. Sometimes homemade broth, sometimes store bought broth, I often add garlic, onions, and other vegetables to add some flavor, but it is really not necessary.  If you really want to step it up, throw in a ham hock, my mom used to do that, and it was oh so good.  I really don’t do that too much, but I have thrown some marrow bones in there for more flavor, in addition to more minerals and vitamins.

So you see the possibilities are endless, you just have to go for it. And then it gets fun when you mix beans and make an awesome chili. I will write about that one later. Baby steps.

Truly Inspirational Homeschooling

I am truly amazed by what my homeschooling mom peers do and create to inspire their children. I am only on year four of this journey with my children and I know the possibilities are endless.  I just am so inspired when I see something like what this mom has created with her students.  It makes me what to do the same thing, but in my neighborhood.  Take a look, it is a little long, but so worth it.

Check out Akamai Backyard, and see how attainable sustainable really is.

Nor Cal Ren Faire

Don’t forget to get yourself to the Northern California Renaissance Faire if  ye is up for a good time to eat, drink and be merry…

jousting- "to the death" my son noted

this is why we love the ren faire... "living history"

ah yes, could not forget the Queen!

Have fun!!