Sunday, November 6, 2011

Update on DIY detergent earth!

I wanted to say I made my own dryer sheet in Sept & it's still going strong!! I used a cloth diaper (a really thick burp cloth) & soaked it in an organic plant based liquid softener w/ lavender essential oil until completely saturated but not dripping. It took 4 days to dry 100%. It was supposed to last 40 dries but I'm not really sure where I'm at. All I know is between the vinegar in my laundry detergent & the dryer sheet, my clothes are not static-y nor do they smell like I make my own stuff. I am loving it all!!

Because the burp cloth is white & easily lost I wrote on it but it's so ugly I didn't want to share photos. It looks like tie dye done rancid. I suggest cutting out something & sewing it to the cloth to help it stand out!

Saturday, November 5, 2011

Do not be afraid! It's not ginger!

Native to North America, sunchokes, also called Jerusalem artichokes (although not from Jerusalem and not artichokes), were first cultivated by the Native Americans who called them sun roots. Sunchokes are a tuber, an underground stem, of a bright yellow flower that is related to the sunflower.
Sunchokes look like small, knobby potatoes, but they have a very unique flavor—sweet and nutty, reminiscent of an artichoke heart. An interesting nutritional fact about sunchokes is that 75 to 80 percent of their carbohydrate content is in the form of inulin (not insulin!) rather than starch. This mean that the sugars break down into sucrose, not glucose, which might be of interest to those with concerns about sugar levels. Inulin is also a prebiotic, which can improve digestion and enhance immunity.

Friday, November 4, 2011

Easiest Chicken Ever

Looking for a new bite into chicken? I have been searching high and low for some toddler/diabetic friendly meals with chicken and found this bad boy. Moroccan Chicken! SUPER YUM! If you are feeding more than 3-4 people I would double the recipe because leftovers are even better!! 
For your masterpiece: 
1 small onion sliced up as you wish
1 lb of chicken diced as you wish (or but into strips 
but chunks are easy on toddler fingers!)
1 15oz can of no salt tomatoes (or your choice of canned tomatoes)
1 can of drained and rinsed gorbanzo beans (chickpeas) 
1 tsp paprika
1/2 tsp cumin
1 tsp salt
1/4 tsp ginger
1/2 tsp cinnamon

Slice onion and add to oiled pan (I like small and big chunks!)

When tender add these beautiful spices and mix in well! This smell is going to rock your world!! YUM!

Once mixed add can of tomatoes w/ it's juice, when bubbling add chicken and drained gorbanzo beans. Reduce to a simmer and cover. Cook for 20 mins, stirring randomly. Serve over whole wheat couscous of some form of healthy whole grain! THIS IS AMAZING!  

See. Easier that Ever :) Dinner in under 30 mins!! 

Pumpkin Cornbread!

This is definitely not scary but still has the full effect of fall! Personally, I eat this year round but once this is in your recipe arsenal you can decide if you want it to be a fall favorite exclusive or a random treat!

What you'll need:
1 cup of pumpkin purée
1 cup of low fat milk
2 tbsp of EVOO (extra virgin olive oil)
1 tbsp of mild honey (clover honey)
2 eggs 
1 1/2 cups of stone ground yeller (said in southern accent) cornmeal
1/2 cup of all purpose flour
1 tbsp of baking powder
1/2 TEASPOON of baking soda
1/2 tsp of salt
optional: I add 4 tbsp of ground flax, some cinnamon, and nutmeg!

  1. Heat oven to 400 degrees and place cast iron skillet in to heat up or a 2 qt baking dish. I made muffins for easy portion control but they tend to be browner and for those who like light cornbread I would suggest using the skillet or baking dish.
  2. Whisk together the pumpkin purée, milk, evoo, honey, and eggs
  3. Place cornmeal in a large bowl and sift in flour, baking powder, baking soda, and salt

4. Stir in dry ingredients into wet ingredients and mix together being careful not to overwork!

5. Remove baking dish of choice from heat, or get muffin tins ready and spray with Pam or use evoo on cloth to lightly oil the area down.
6. Bake for 30-40 mins until a fork or toothpick comes out clean! Allow to cool before eating and don't be shy! Add some loving! I made some regular pumpkin cornbread and in another pan added sliced almonds and topped with cinnamon with a drizzle of honey!

Eat and Enjoy!