I grew up wearing railroad striped Osh Kosh overalls. They were the one thing I always said I’d put my kid in (pre-kids). I’ve gotten them for Maya in every size since she was big enough to wear them! So, whenever I find things for me that have the same print, I’m drawn to them! I recently scored this denim jacket, and I LOVE it!The pop of red in the cuff?!! LOVE! And, we know I love these clogs! On me…
These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip them in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activity that we do together after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project.. Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Ingredients
- 1 1/2 cups unsulfured dried apricots
- 1 cup shredded coconut (unsweetened)
- 1 tablespoon orange zest
- 1 tablespoon virgin coconut oil, melted if solid
- 2 tablespoons virgin coconut oil, melted if solid
- 2 tablespoons raw cacao powder (or regular cocoa)
- 1 tablespoons pure maple or coconut syrup
- pinch fine sea salt
- Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
- Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
- Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.
Source: Thanks MyDarlingLemonThyme for the inspiration!
When the Huz travels, and we don’t have the boys, Maya and I keep it pretty simple for dinners. One of our favorite things to make is smoothies-DUH! :) We’ve posted various smoothie recipes, and really it’s hard to go wrong. Just dump a bunch of ingredients in a blender and it comes out tasting delicious (usually!) Since it was going to be our dinner I added some protein powder and other “healthy” powder that made me feel a little better about it as a meal ;)Ingredients
- 3 cups Almond Milk
- 2 Frozen Bananas
- 1 Scoop Natural Pro Complex Protein Powder (could just use cocao or cocoa powder)
- 1 Scoop Green Vibrance Powder (you could just toss in a handful of spinach instead!)
- 1/4 Cup Almonds
- 1 Cup Frozen Blueberries
I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.
You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!
- 1 cup coconut cream (full fat, unsweetened, comes in cans)
- 1 cup raspberries or other berry
- 1-2 Tbsp agave syrup
- 1 tsp vanilla
- Blend everything on high for about a minute, or until really smooth.
- Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
- Remove patties from the molds and place into container and return to freezer.
- They will keep in a covered container in the freezer for 2-3 weeks.
I wasn’t planning taking pics of us this day. I had a shoot earlier, and on my way home to pick up Maya from my parents house I saw these gorgeous fluffy clouds over the skyline. Since I already had my camera in the car, basically I had to take pics of us in front of this backdrop haha. On me…
Green is my favorite color, so the only problem on St. Patrick’s day is deciding what green item I want to wear! Yup, this is usually what’s going on when I take the pictures of just me :) And…sometimes it takes a while before she’ll be interested in me again haha. And then SHE wanted to push the button, but not get in the picture.
“Mommy, I take a picture of YOU!
No, you wait there, I’ll wait here.
Ok, now let’s push the button and see what it looks like!”
What have I created ;)
(below pic taken by Maya ;))Love it when I catch her mid groove! She’s always busting a move!So, funny story. Last night I paused a movie that we were watching and I told Maya it was time to go up and take a bath. She looked at me and said-
“I’m going to count to 3…and then…you will turn that back on!”
Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!
- 4 chicken breasts
- 1 Tbsp butter
- 2-3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup basil leaves, chiffonade
- Preheat oven to 400 degrees F.
- Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
- Place chicken into baking dish. Cover with sauce and place in hot oven.
- Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
- Serve chicken immediately, garnished with basil, if desired.
Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!