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Welcome to my own little corner of the Web! I love my family and do what I can to leave as little of a carbon footprint on this beautiful earth we call home. We have become a paperless kitchen family! We make a lot of our stuff homemade. I love coffee and web browsing on blogs/facebook/pinterest, healthy organic (GMO free) cooking, and lots of kisses from Chris, Aiden, Coren and Mason...I am complete. I thrive to make our lives better. I have began a new stage in my life for my children. I want to show health to my children and what better way thru our every day life. I'm an essential oil pusher :) also known as a doTERRA Wellness Advocate and love helping people reach there goals that they never thought was possible. Come join our journey into the wonderful world of oils and reclaim your health and get your life back!

Wednesday, May 30, 2012

The big 3

My oldest turned 3 Monday and for his birthday I took 2 full days away from the computer. We rented out the train park here in Medford for 2 hours. We rode trains, ate vegan cupcakes and watched him open up tons of awesome gifts. Here are some of the pictures to show you how awesome of a time we had!























Chris and I were both sick with the flu all weekend so we stayed behind the cameras :) but it was an awesome day. I love my little men so much and I am so glad we were able to have such a fun filled birthday for Aiden.

Thursday, May 24, 2012

5 Different Ways to Eat Avocados

I really enjoyed an article today from one of my favorite vegan blogger and she shared this article. Avocados are great in so many recipes beyond guacamole. Sometimes it just takes a little creativity. And just in case you’ve been avoiding avocados because you’re worried about the calories—don’t! Good quality fats (including avocados, “cloudy” extra virgin olive oil and unroasted nuts), enjoyed in moderation (say one quarter to one half of an avocado a day to get started), will actually store in your body as energy (and not fat) which helps you lose weight in the long run. Learn more about the health benefits of avocados here.

How about you? How do you enjoy avocados beyond guacamole? I have a few avocados ripening on my counter and I’d love to hear from you!

Chocolate Pudding

Breakfast Mango Guacamole


Breakfast Pudding

Watercress Smoothie

Raw Salad Dressing: Sunny Avocado and Basil Vinaigrette

~Recipes and photos are from Green Lemonade~

Wednesday, May 23, 2012

Wordless Wednesday

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Quinoa Meatless Meatballs

These are amazing! Eat them in a pasta dish or eat them alone like I did!
INGREDIENTS:

1/2 cup quinoa, dry
3 large mushrooms, sliced
1 large tomato, roughly chopped
4 tbs of chia seed gelled (egg substitute)
2 sprigs fresh thyme*, stems removed, roughly choppped
1 sprig fresh oregano*, stems removed, roughly chopped
1/4 – 1/2 small onion, diced
2 tablespoons vegan butter (smart balance is my favorite)
1/4 cup breadcrumbs
Sea salt and pepper, to taste


BETTER-FOR-U INGREDIENTS:

Quinoa – Quinoa is a great source of protein (~6 grams per 1/4 cup serving). It is also a great source of fiber (nature’s perfect scrub brush to help with your body’s housecleaning, healing and beautification work) and is easier to digest than most traditional animal-protein sources (beef, chicken, etc) in a rejuvenating lifestyle.
Thyme – Thyme, similar to oregano, helps to balance the overgrowth of yeast in your body (which is believed to thrive on stress and a poor diet). Yeast interferes with your body’s feel-good work.
Parsley – In Ayurveda, India’s wholistic system of medicine, parsley is eaten in the spring to help your body naturally let go of its winter weight.


DIRECTIONS:

1. Prepare quinoa according to directions on box. Set aside. (This is why I always have 2-4 cups prepared and in the fridge at all times)

2. In a frying pan over medium heat, add onion, vegan butter, mushrooms, thyme, oregano, dash sea salt and pepper. Sauté until onion is just soft and fragrant. Toss in tomato and sauté for an additional minute or two.

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3. Place contents of frying pan in a food processor and pulse a few times until mushrooms and tomato combine into a chunky salsa.

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4. In a medium bowl, toss the mushroom and tomato salsa with the quinoa. Fold in chia seed egg substitute and breadcrumbs. The mixture should be just wet enough to form 6 – 10 mini balls. If not, add a few more breadcrumbs. Place mini quinoa balls on a baking dish.

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5. Place baking dish under the broiler for 3 minutes. Flip meatballs and place back under broiler for 30 seconds. Remove and serve sprinkled with freshly chopped parsley, parmesan cheese and a drizzle of good olive oil, sea salt and pepper. Enjoy!

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Tuesday, May 22, 2012

Hemp Protein Strawberry Bannana Smoothie

Shakes made with a good vegetarian protein powder (and little fruit), such as hemp, are increasingly popular in cleansing programs for weight loss. I like these smoothies as a quick and nutritious meals whether your on the run or just a busy stay at home mommy! You can add any fruit or/and vegetable that your little heart desires. Today I put this little thing together! Yummy

Ahh yes….and despite what you might think, you will not get a high from eating hemp seeds or sipping on hemp protein in a smoothie. Hemp (Cannabis sativa) is not the same as the drug Cannabis Indica.

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Ingredients:
1 cup of coconut milk (I like vanilla sugar free)

1/2 cup of water

2 tbsp of Hemp Protein Power w/ Fiber (I like Manitoba Harvest Brand)

1 cup frozen strawberries (frozen makes it nice and thick)

1/2 a banana

1 cup spinach or kale (optional)

1/16th tsp truvia or honey

Directions:
Add all ingredients to your blender (I use The Magic Bullet)

To thin add water and to thicken add ice

Pour into desired glass and enjoy!

Vegan Cake!

With my oldest sons 3rd Birthday coming up next Monday I have been doing a lot of research on cakes. I found an awesome vegan cake that tastes so good! You will love it. Promise!

INGREDIENTS:

***Dry Ingredients***
1 1/2 cup unbleached flour (I use unbleached organic flour)
1 cup natural sugar
1 teaspoon baking soda
1/2 teaspoon salt

***Wet Ingredients***
1 cup cold water
1 tablespoon vinegar
1/4 applesauce
1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease an 8 or 9 inch baking dish. Set aside.

In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.

VARIATIONS:

Chocolate chip cake: sprinkle 1/3-2/3 cups of Enjoy Life vegan chocolate chips on top of the cake before baking.

Chocolate cake: add 1/4 cup cacao powder to the dry ingredients. For double chocolate cake, sprinkle some enjoy life vegan chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor.

Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.



Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick (I use coconut or almond milk).

All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)


NUTRITION:
234 calories, 7 grams fat, 42 grams carbohydrates, 2 grams protein per serving.

Monday, May 21, 2012

Our Sunday afternoon

Coren just loves outside since he started walking. Aidens new thing is getting wet. Jumping in puddles or running through the sprinklers. Mason also enjoys the fresh air. Its so nice that its been beautiful out these past days.

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Nana and Papa
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and I leave you with a picture of my yummy green monster smoothie!

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