Tuesday, April 12, 2011

Sunbutter Balls - My own creation

This is something I tweaked from a recipe from "Feed me I am yours" and added too and took our peanut butter since it's not recommended for children under 2 years old to eat peanut butter or nuts.

1/2 sunbutter
3-1/2 tablespoons of nonfat dry milk
1/8 cup shaved coconut
2 tablespoons brown sugar
1/8 cup Old Fashioned Oats

Combine ingredients, roll into balls, and store in refrigerator.

I whipped these things up in less than 10 minutes and let them sit in refrigerator for 1.5 hours. Jonah ate one and LOVED it. It was a little sticky, but he did really well. I tasted them and they are SUPER yummy!


Sorry for the crappy quality of picture. I just wanted you to see the finished product.

Coconut Rice Recipe from Weelicious

In the last few weeks, Jonah has gotten VERY picky about his food. He was picky before, then loosened up, only to get so strict on what he eats it really leaves me guessing at each meal.... "What in the world am I going to feed him?" So I am always looking for creative ideas to spruce things up. Not only will it be fun for him (hopefully) but me too. :)

Tonight we tried the Coconut Rice recipe from Weelicious. It was very easy to make. Jonah has loved brown rice, mexican rice and risotto....so I thought for sure we would have a winner. Tonight he didn't like it. I think it's only because of the recent pickiness. If I would have given this to him 3 weeks ago there wouldn't be any left. So what did I do? I decided to add it to Stonyfield Organic Baby Yogurt (Peas and Pears). I made it like Tapioca. And, he ate it! Success. If it takes covert operations to make him eat things, I will do it!

For those of you making your baby food at home, Weelicious has TONS of healthy options. I am trying her Sweet Potato Cocount Puree next! Yum.

Wednesday, September 29, 2010

Krysie's Chicken Fajitas complete with marinade


1/2 cup olive oil
1/3 cup lime juice
1/4 cup white distilled vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder *
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 cup dehydrated onion

Combine all ingredients in a mixing bowl and wisk together until well blended.

2 chicken breasts
1 tbsp olive oil or butter
Salt and pepper for seasoning chicken breasts

Preheat oven to 350 degrees. Tenderize chicken. Salt and pepper chicken breast and coat with olive oil or butter. Bake for 30 minutes at 350 degrees.

During this time I usually get the brown rice, black beans, cut up any veggies for fajitas and prepare the marinade.

When chicken is done cooking, I remove from the oven and let it rest. After 10 minutes I will cut it into fajita slices. Then add marinade and chicken into skillet. I will cook it for an additional 10 or so minutes on a low to medium setting. Toward the end I will add cut up onion and bell pepper for the fajita mix.

Heat up tortillas and throw in whatever you want and enjoy!

*I don't use this item because of Andrew's allergies

Monday, August 23, 2010

Cathy Weil's Chicken Pot Pie

Cathy Weil’s Chicken Pot Pie

Preheat Oven to 425



6 tbps butter

6 tbps flour

1 cup chicken broth

½ cup milk

½ tsp pepper

½ tsp Chicken Base

Salt to taste

3 cooked chicken breasts

1 box Pillsbury Pie Crusts

Cover chicken breasts with a little butter, salt and pepper and bake on 350 for 30 minutes. When done cut into cubes and set aside.


Melt butter in sauce pan on low. Stir in flour and cook while stirring for 2 minutes. Slowly add broth, milk, pepper and salt. Turn heat up to medium and cook for approx 5-10 minutes until mixture is thickened and smooth.

Fit one pie crust in pie tin. Coat with butter or olive oil (lightly). Put chicken into pie crust. Pour sauce over chicken and top with 2nd crust. Cut 4 slits in top of pie.

Bake for 25-30 minutes on 425 until brown.

Can also add in vegetables, potatoes, etc.


Monday, August 2, 2010

Study finds cancer feeds on fructose.....

Very interesting.

Vanilla Cupcakes

Since Andrew is so allergic to everything I have to make everything from scratch. I honestly don't mind because I have learned to make so many things for myself and not having to rely on a box to do it for me. Plus, I think everything homemade tastes better. :)

Here is my cupcake recipe:

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk


2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest- The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Thursday, July 29, 2010

Interesting Article

This is an article I found on natural childbirth and the hormones that are released and the roles they play vs. induced/augmented labor and the lack of those hormones. VERY interesting.