8 going on 15

We have an 8 year old daughter who is in grade 3 and I tell you some days it is like she is 15.  Boy she can be a handful - love her to death but she certainly has learned how to push our buttons and than some. I am sure anyone with kids can relate to what I am saying. It does make me wonder what will come as she gets older and more "mature".

Here finally is the recipe using the blueberries that I told you about.  It is yummy.  I haven't had a chance to try it with other frozen fruit but I think it would be equally yummy.  It is quick to zip up and quick to eat. 

Blueberry Chocolate Frozen Treat

1 1/4 cups frozen blueberries
2 tbsps cacao powder
2 tbsps maple syrup
1 tbsp almond butter (could most likely use another nut butter in place of almond)

Blend all ingredients in a food processor and eat immediately.

It is really good and if you are craving ice cream but can't find any or can't find any without dairy this should do it for you. Besides it being better for you and your family.  Try it out and let me know.

It's been a while....

So, I realized it has been awhile since I have posted anything.  I do have the intent of posting this bludeberry ice cream thing I have been making soon.  It is so good and I think it would be good with other types of fruit.  I actually bought a mixed frozen berry  bag and have yet to try it but will soon and will let you know how it turns out. 

We have been busy - G has started back to school and is in grade 3.  I can't believe it and I don't think she can believe it.  She commented that she wondered who her big buddy would be this year.  I told her that she may be a big buddy for a kindergarten student - she was surprised to say the least. 

We have been walking each night and trying to work in the garden.  Darling hubby has started to create and make all of the decorations for the halloween party.  We had one last year for G and several of her friends, she is expecting it to be better this year.  So, hubby is already working on it.  He has been busy paper macheing, painting and gluing.  I usually take care of the inside of the house with some healp and he deals more with the outside of the house.  Who knows how many G will invite this year.  Last year I think we had 13 or so....it was fun. 

I started an on line school course today.  I think it will be good.  I will have a better sense once I finally get my text book.  It only goes through to early December so it will go by fast. 

I can't belive it is fall already - you can feel it in the air every day now.  How fast life travels by.

I will try to remember to find the blueberry thing to post so you can try it.  Its a good alternative to ice cream if dairy is an issue for you. 

Childless and another muffin

We have been without G this past week as she is away at camp.  We haven't heard from her so I am sure she is loving it and having the time of her life.  I know we are also setting her up with the expectation that she will be going each summer.  We'll have to see about that though.  We have been having a nice week - went for a good walk a few nights and have gone out for dinner, working in the yard etc.  For me the biggest break is not having to make lunches and to get her out the door to a day camp or pick her up.  My day is more relaxed and not quite as rushed in the morning.  It's been nice even though we miss her like crazy.  We are planning to e-mail her this evening. 

Now on to another recipe.  I read this other blog Steph Chows regularily and its good.  She does alot of baking and most things are good and easy to make.  She tries to use minimal fats and sugar in her baking.  Here is the link to her blog.  http://stephchows.blogspot.com/

I made the muffins below with the changes that I have noted.  They are good, easy to make and yummy when warmed up.  This batch have been eaten up by me and the hubby. 

Bangin Blueberry Muffins

recipe by steph chows

Dry- (mix together)
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/3 cup splenda or white sugar - I used raw sugar
1 cup fresh picked blueberries

Wet- (beat together in a separate bowl)
1 Tbs milled flax seeds plus 3 Tbs water (mix and let sit to form a gel) Or use 1 egg
1 1/4 cups grated raw yellow squash - I used mushed bananas
lemon zest
1 tsp lemon juice
1 1/4 cups fat free milk - I used Rice Dream

Optional Topping (mix together in a small bowl) - I didn't use any topping
1/4 cup rolled oats
1 Tbs whole wheat flour
2 Tbs agave nectar (or honey)
2 Tbs chopped nuts (I used almonds)

Pour wet into dry and stir until just incorporated (don't over mix). Place in greased muffin tins and sprinkle optional topping on if desired, bake at 350 for 20-25 minutes or until done. Give them a little pat on top, if they spring back, they are done.

Let cool in pan for 10 minutes then remove and continue to cool on a rack.
Perfect for breakfast, snack time, or dessert!

Try them and let me know what you think. 

Hubby's Decision

We have been busy that last few days, stacking wood for the winter, working around the house and still doing fun summer stuff.  G is going away to camp this Sunday and we need to get her ready for that.  She goes for the week.  It will be the first time she is away for the week and not with another family memeber.  We are looking forward to it although I have a few motherly worries.  I know she will be fine and will have the time of her life.  She wanted to start packing last week - I think I will actually let her start tonight. 

We went to the park yesterday evening.  We packed up some food and drinks and off we went.  G loves to play at the park and she always manages to meet someone to play with.  She did so last night and the two of them had a good time together.  When we go to the park we take our books or magazines so we can have a nice time reading and watching G play.  My hubby was reading a new one of Neal Barnard's books, this one: 
http://www.chapters.indigo.ca/books/Dr-Neal-Barnards-Program-Reversing-Neal-D-Barnard-M-D/9781594868108-item.html?ref=Search+Home%3a+%27neal+barnard%27

Its a good one too.  My hubby is a diabetic and is insulin dependent so this is a good one for him to read.  I got it for myself with him in mind.  I have diabetes in my family as well - mostly adult on set so I want to be better informed and healthier so that I can do everything possible not to have diabetes and use medications.
As he was reading it, he announced that he should give Dr. Neal Barnard's plan a try.  We talked about it more and I think he is still wrapping his head around it but I know that logically he sees the sense in it and that it would be a benefit to him.  I suggested that he commit to the 3 week trial period and see how he fills.  For him, if he can feel better and is able to decrease the amount of insulin that he needs than the change is a good thing.  I am sure that we will continue to discuss.  Because I haven't been eating as much meat and I don't eat any dairy, it means that when I make dinner I make what I want and hubby and G eat it.  So, in a sense he is already part way there.  We did discuss some of the staples in his current diet like peanut butter and eggs.  He knows that he would need to find other options.

I'll let you know how it goes.   

Bean Burgers....

I made these black bean burgers awhile back and put them into the freezer with the intent to eat them while camping one weekend.  While we went camping and the burgers came with us we never ate them.  I finally got to having them for dinner on Sunday evening.  They were good, better than I thought they would be.  We didn't eat them like a typical burger.  We had them on wraps with avocado, chiplote mayo, lettuce and for those that eat cheese, they added cheese.  I also brought the same with me to work the next day.  It was yummy.  I imagine that you could change the type of bean and it would still be good.  I also think if you did not freeze them and thaw them, they would hold together a bit better.  When we finally got around to eating them, they were quite crumbly and perfect to smear on a wrap. 

I couldn't find where I got the recipe from but here it is for you.  I need to start marking on the recipe what site it is from so I can reference it later. 

Vegan Bean Burgers
2 cans black beans (drained and rinsed)
2 carrots grated
1/2 cup dry rolled oats
1/4 cup pepitas
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp pepper

Preheat oven to 300.  Add oats and pepitas to food processor and grind until coarse.  Grate the carrots and add to the food processor.  Add 3/4 of the beans, all the spices and the oil.  Mix it all together.

Spoon mixture into a bowl and add the remaining beans.  Wet your hands and form into patties.  I think I got 6 of them.  Place on baking sheet with parchment and bake for 40 minutes turing once in the middle.  Like I said we had them as a wrap but you could do them on a good bun or even without a bun of any kind. 

Give them a try and let me know.

Muffin's and More

I went for a walk last night with the dog.  We have a little poddle cross and she loves to walk - it was hot though.  Almost too hot to walk - we both came back thirsty and sweaty. 

We have a new bakery here in town that is a cupcake place and she makes a vegan cupcake, along with several others.  I thought I would try it yesterday after my hair appointment.  The vegan choice yesterday was a strawberry chocolate.  It was good but I am not sure if it was $3.50 good.  You know what I mean.  I make a choclate fudge muffin that is just as good, if not better and way better for you.  The recipe is below - you should try them.  Our daughter (G) loves them and she even thought the muffins were better than the cupcake I got her.  She got an organic raspberry chocolate one.  I can't remember where I got the recipe from but I have made them several times and they always go fast.  I keep some in the freezer to pack in lunches and for snacks on the run. I usually double the recipe and I get somewhere between 12 and 16 muffins.  They are also vegan which is nice if you are avoiding certain foods.  So, I hope you enjoy them.  Let me know what you think. 

Chocolate Fudge Muffins
1 cup unsweetened applesauce
1 tsp canola oil
1/2 cup raw sugar ( I have used white as well)
2 tsp vanilla
3/4 cups whole wheat flour (I have used a cake flour as well)
1/3 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup vegan chocolate chips

Preheat oven to 350.  Spray muffin tins or line with paper liners.  Mix applesauce, oil and vanilla.  In seperate bowl, mix dry stuff together.  Add the wet to the dry and mix.  The batter will be thick - it should be.  Just make sure all is mixed in well.  Fill the muffin cups and bake for 20 - 25 minutes.  Be careful not to overcook them. The tops should barely be firm when done.  Let cool for a bit before eating. 

Blueberry Jam

As promised here is a super easy although a bit time consuming recipe for blueberry jam.  I have used this one several times and it has always turned out.  I usually triple it so I only have to do it once.  I like the fact that it uses no pectin and makes use of apples and limes in place of  the pectin.  There is sugar in it which I am okay with.  Give it a try and let me know.

Blueberry Jam

Make the applesauce first
5 tart medium sized apples (I use granny smith)
2 cups water
2 limes
- Zest your limes first and set aside the zest to use later in the recipe, juice your limes and set aside the juice to use later as well.  Roughly chop the limes.
- Roughly chop the apples (do not peel or core) and put them into a large pot with the water and the chopped limes.
- Let simmer for 20 minutes or so until apples are mushy.  Strain through a fine sieve.  You will end up with applesauce.
- As the applesauce is being made - get your jars ready and your canner.  Get the water boiling and start sterilizing your jars.

Remaining Ingredients
4 cups of blueberries (cleaned)
3 cups white sugar
- In a large pot - combine your blueberries, zest, and 2 cups of the applesauce.
- Bring to a boil and maintaing a boil slowly stir in sugar, stirring until the sugar is dissolved. Stir frequently to prevent scorching. I check to see if the jam is ready by putting some on a plate and puting it in the freezer.  If it gels up - you are good to go, if it doesn't it needs more time.  I believe we boiled ours for about 25 minutes. 
- Get lids ready by placing them in a bowl of boiled water.
- Add reserved lime juice and boil for another minute, remove from heat and skim foam off.  Discard zest if you want.
-Ladle jam into prepared jars, remove air bubbles with a spatula and clean rim off with clean cloth before putting a lid on.  Place jar into canner, process for about 5 minutes.  Remove from canner and let cool completely before storing. 

Each recipe makes 5 half pint jars.  We increased the berries by 3 times and made 2 times the amount of applesauce and it worked out.  The recipe above is for a single recipe only.  The recipe is from an old Bernardin Guide to Home Preserving book that I have.  If anyone is interested in a similar recipe for strawberry, red currant, raspberry, peach or plum let me know as I can provide the details to you. 

I have another recipe that I will post later for a healthy chocolate fudge muffin.  They are yummy and one you will want to make for sure.