Lincoln Logs!

My parents used to make these for me and my sister when we were little. Today I made them for the kids and it was so fun!  Toast (in this case, Cinnamon Raisin) with vegan butter, cinnamon, and maple syrup. Sliced into sticks and stacked like a Lincoln Log cabin! All 4 children (ages 11, 8, 3 and 2) loved them! It did make me realize that we have not played with the traditional Lincoln Log toys in forever! We need to put away the computers and play old school games!

Maple Nutmeg Iced Latte (Vegan)

 

My husband Brian brought home this AMAZING homemade maple syrup that he bought from a guy who taps the trees himself. It is a beautiful color and SO delicious!  He likes to eat a spoonful of it! But then he suggested that we make an iced coffee drink with it, so here it is!  I used organic espresso as and almond milk.  I had to add freshly ground nutmeg, which is my most favorite spice!

Our Breakfast Every Morning!

After I posted the Valentines Juice showing the gorgeous juice we make every morning for our breakfast, I realized I should show what actually goes INTO it.

So here it is!

Carrots, Beets, Kale, Apples, Oranges, Ginger, Lemon, Chia Seeds and Hemp Hearts (which have more protein than beef, by the way!)

Sundae Pie for Sunday!

 

Sundae Pie ~ A simple dessert that everyone loves!

I waned to come up with something quick and fun, so I started with a 

homemade pie crust, then added spirals of organic chocolate syrup, sliced bananas, sliced strawberries and sweetened whipped cream!

Valentines Kids!

Happy Valentines to my family and friends and most of all my wonderful husband Brian!

Healthy Valentine's Day!

I am a chocoholic, and I will be giving and eating chocolate and other treats today! But Valentines Day, like every day, it is time to start off the day off healthy, because you want to FEEL great! This is the juice I make every morning only today I called it Valentine's Juice!

Valentine's Juice in front of the gorgeous roses my husband Brian gave me!

Carrot, Apple, Kale, Beet, Orange, Ginger - you can do the proportions however you like, depending on what you have on hand. I usually put Pomegranate too but I was out of that today. Then if I have an extra minute, I pour it into the Vitamix and blend it with some Ice, Chia Seeds and Hemp Hearts (this gives it more of a smoothie texture, and lots of protein and omega. The "Recipe" is below.

My husband and I love having this juice every morning - it makes you feel fantastic! Even our 2 year old Sofia enjoys it!

Two year old Sofia enjoying her Valentine's Juice!

Valentine's Juice RECIPE
put the following into your juicer:

4-8 Carrots
3-5 Apples
4 leaves Kale
1 Orange
1 large Beet
2 inches of Ginger Root

Then if you like, pour your juice into your blender and add the following:
2 spoonfuls (or so) of Chia Seeds
2 spoonfuls (or so) Hemp Hearts

Note: This makes a LARGE amount, because my husband and I each drink a HUGE glass of it! The small glass pictured above is about how much our 11 year old daughter or our 2 year old daughter will each drink.

Vegan Chocolate Chip Cookies

This is our family's FAVORITE Chocolate Chip Cookie recipe - for the last 12 years!
We have used it so much that I have it memorized. I love playing around with each ingredient, adding or subtracting things.

Mix "wet" and "dry" separately, then combine afterwards.

Wet:
1 cup sugar
1 cup brown sugar
1 cup oil (I use less, or make part of it either applesauce or vegan yogurt)
Egg replacer for 2 eggs (Ener-G brand works, or you can also use vegan yogurt)
2 teaspoons vanilla extract

Dry:
1 cup white flour
1 cup whole wheat flour
2 1/2 cups oatmeal (that has been pulverized in the blender)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
(Optional: Add ANY spices you like! We like cinnamon, cardamon, nutmeg)

Combine wet and dry ingredients and then mix in as many chocolate chips and nuts (walnuts, almonds, etc) as you like. Generally about 1 1/2 cups chocolate chips (can be semi-sweet chocolate or milk chocolate).

Make small golf ball sized balls on an ungreased cookie sheet.
Bake at 375* F for 8-10 min
Cookies should be golden around the edges, but appear very soft, as they will harden after cooling. Cool on sheet for a few minutes, then transfer to a wire rack or other cool surface.

This recipe makes a lot! (Plan to share, or better yet, roll some dough into a log, wrap in plastic wrap, and freeze. Simply removed from the freezer when you want cookies again and slice - you don't even have to thaw!)

What kind of kids do I have?

I have the kind of kids who (apparently) will leave their ice cream cone on my desk until it gets smooshed and dehydrated...


but, they will also "sneak" a bag of organic baby carrots to eat while hiding under the dining table...


I am hoping the overall nutritional value will equal out somehow.