Weekly Menu Plan #25

Last week was a little off-kilter for us.  I didn't make everything on our menu.  The wonderfully ironic thing about menu planning is the flexibility it brings to the kitchen.  Because complimenting ingredients were gathered ahead of time to make meals, it's easy to shuffle things around and make simpler dishes if need be.  We did make the fresh pea soup after spending twenty sweet minutes shelling peas together.  I love the conversations that come up while doing simple, sensory-filled tasks together.  It slows us down and makes room for connection.  It's where the gold is.  And the soup?  It was delicious.  My girls asked for seconds.  I think being a part of the process made it taste better.

Monday:

To do: soak porridge

Breakfast:  Cinnamon Vanilla Baked Oatmeal

Lunch:  Egg Salad Sandwiches

Snack:  Raw Strawberry Cacao Kefir Smoothies

Dinner:  French Lentils with Roasted Roots, Caramelized Onions, & Thyme

Tuesday:
To do: Thaw stew meat & beef broth for Thursday night
Breakfast: soaked porridge & eggs
Lunch:  Nut Butter & Berry Wraps, Orange Slices
Snack:  Fried Mush
Dinner:  Broccoli Cheddar Soup, Kohlrabi Fries, & Salad

Wednesday:
To do: soak German Pancakes, thaw ground beef for Friday night
Breakfast:  Grain-Free Puffed Oven Pancakes
Lunch:  Grain-Free Pigs in a Blanket & Salad
Snack:  Raw Apple Pie Kefir Smoothies
Dinner:  Roasted Herb Chicken & Sautéed Asparagus & Snap Peas

Thursday:
To do:
Breakfast:  German Pancakes
Lunch:  Quesorritos
Snack:  Blueberry Bliss Kefir Smoothies 
Dinner:  Spicy Stewed Beef (modified) over grilled polenta, Salad, & Mousse au Chocolat

Friday:
To do: soak sourdough panckaes
Breakfast:  Eggs & Bacon from Pasture-Raised Pigs
Lunch:  Nibble Trays
Snack:  Cranberry Walnut Kefir Smoothies
Dinner:  Sour Cream Bake (using rice pasta) & Salad

Saturday:
To do: farmer's market
Breakfast: Sourdough Cinnamon Roll Pancakes
Lunch:  Hummus Flowers & Perfectly Frothy Raw Hot Chocolate
Snack:  Fresh Strawberries from Farmer's Market
Dinner:  Spinach Oven Omelette & Salad

Sunday:
To do:  Menu Plan
Breakfast:  Coconut Flour Crepes
Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off)

I'm sharing this at Monday Mania, Real Food Wednesday, Simple Lives Thursday, Fight Back Friday.

How I Got My Family to ENJOY Parsnips (and Spinach!) ~ Savory Cakes ~ A Recipe

Half the battle to achieve victory in food fights, I'm realizing, comes from leading by example and chilling out.  When I let my defenses down, miracles can happen. (ie: NOT giving in to I just spent all this time preparing something healthy and trying to make it taste good and I will freak out if it's received poorly.)  The other day, I experimented with the last of the parsnips.  The texture and presentation was feeling good.  I was going to enjoy this dish (and publicly express my enjoyment),  regardless as to what the family consensus becomes.

Oh my gosh.  I'm so excited about lunch!  These things are so good, you've gotta try them.

What are they?

"Parsnip Cakes" wasn't going to fly...

Savory Cakes!  And you get to put butter and salt on them.  See if you can finish yours before all the butter melts.

Adding butter is a big deal around here because we cook with so much of it, an extra dollop seems excessive, so a sliver of butter on top of these foreign cakes was all it took to get forks in everyone's hands.

Jeremy's reaction is always the first test for the kids.  His reaction is honest, I'll tell ya that much.  Once the kids saw him chowing down and after he gave them the reassuring "take a bite, kids.  They're actually really yummy," (my poor taste-testing family must feel like lab rats sometimes), they cautiously gave it a try... And cleaned their plates!  Elation!

I used leftover parsnip fries which sped up the preparation process, but if you, for some reason don't have any of those lying around in your fridge *smiley face*, I've included the roasting process for the parsnips below.

This is another Paleo, GAPS-friendly, and gluten-free dish that can be served as breakfast, lunch, or as a hearty snack.

Savory Cakes

Prep time: 15 minutes, Cook time: 15 minutes, Makes 10-12 cakes

• 5 parsnips, thickly sliced & roasted
• 1 handfull spinach leaves
• 1/3 cup blanched almond flour
• 2-3 cloves garlic, chopped
• 2 eggs
• 1/2 teaspoon Celtic sea salt
• pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons butter, expeller-pressed coconut oil, or bacon grease for frying

**If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.**

1. Place all ingredients in a food processor and process until it's doughy.  You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate.  Use your hands to form balls and flatten into cakes, about 1/3 inch thick.
2. Melt fat of choice in a cast iron skillet on medium-high heat.  Cook cakes about 3 minutes on each side, or until browned and crispy.  Serve warm with butter, a dollop of creme fråiche, or simply salt & pepper as garnishes.

~ Browse more Riddlelove recipes here. ~

I'm sharing this at Monday Mania, Simple Lives Thursday.

An Invitation ~ Dress a Table with Me

"Dinnertime!"

...

"Let's eat!"

...

"COME TO THE TABLE!"

Are there vegetables?

"WHO CARES?!  GET OVER HERE AND LEAVE YOUR WHINE OVER THERE!"

Schoolwork, crafts, and mail are pushed aside to make room for the bowls.  Four kids drag themselves to the table,  shove food down their faces in record time and flop off their chairs with stuffed mouths to continue the activity that was so rudely disrupted by the untimely meal. Crumbs are left scattered all over the table, chairs, and floor.  Well that's a fine kettle of fish I grumble to myself as I either sweep up or dream of sweeping up while I nurse a hungry baby, also spilling food as I try to eat and nurse at the same time.  This little fiasco may or may not happen most every day.

As it may be apparent by the entries in this blog, I love food.  I love to eat.  I love connecting with people over good food.  How on earth can I impart this love to my children and continue to serve nourishing dishes?  Why have I allowed my kids to be so sloppy, grumpy, and picky? and how can I correct this?  Well, French Kids Eat Everything inspired me to try something new that just might help solve this issue.  The French dress their table for every meal.  Even childrens' tables.  I wondered what would happen if I dressed my table, cloth napkins and all?  Thus began a new experiment.  

As the baby napped, I slipped outside to join the children, scissors in hand.  

"What are you doing, mama?"

"I am clipping things to decorate our table with."

They followed and watched.

As much as I enjoy it, flower arrangement isn't a natural talent.  I returned inside, filled a mason jar with water and plunged the ends of all the foliage collected.  Smoothing out a table runner with my hands, I could feel the French's disapproval of my still-wrinkly runner, but it was almost snack time and I needed to commence this new experiment.  The flower-filled mason jar was centered on the table with two little vegetable wax candles on either side.  Cloth napkins were set out, spoons placed on top (no, not a complete setting.  Spoons were all we needed).

I called the children to table and their eyes lit up.

"Oooh!  Are those the flowers you picked?  They're so pretty!  Look at the table!"  

Captivated by the appearance of the table, wrinkly runner and all, they sat down without asking if there was vegetables in a voice that threatens a protest.

"Cloth napkins!"  The girls squealed.  "How princessy!"

"Boys put napkins in their shirts and girls put 'em on their laps"  Our son instructed.

Wow.  I didn't realize they already knew such refineries.  Now was my chance.

"Let's keep this table looking nice.  Eat over your bowls and keep your food and spoons over them, too.  I'd like to see how neat you can all eat."

There was a sweetness, a pleasantness that graced the table during snack time.  It seemed the dressed-up table evoked kind, quiet conversation.  Everyone seemed to want to preserve the beauty of the atmosphere the new table ushered in.  Snacks were finished, faces were wiped, and to my utter surprise, there were no crumbs to be found on the table, chairs, or floor.  It was a French-inspired miracle!

Now, I don't assume the pretty table has solved every issue and bad habit that rears it's head at mealtime, but it was definitely a start.  Besides, it's just plain lovely to sit at a table that's been spruced up a bit.  It adds value to the time we spend together as a family and friends when we gather around the table to share a meal.  I aspire to continue this new tradition.

I spent the night looking for simple, pleasing table settings I could get inspiration from and started a new board on Pinterest dedicated just to dressing tables.  Much to my dismay, tables only seem to be set for weddings and fancy parties.  I only found a handful of simple table-dressing ideas, and most were for nice outdoor parties.

This is where the invitation comes in.  I think it might be fun to share ideas with each other 

Mother's Day Treats

Fellow mothers of the world.
Hi.
Our glorious day is just around the corner.  The day of the Mother.
As I'm sure all our children and husbands are absolutely on the edge of their seats waiting to find out what would tickle our fancies this Mother's day, here's a lil something (or two) to suggest from my friends over at Graham Gardens:

For the mother with child, I highly recommend the cocoa melt.  Itchy bellies be gone.  Chocolate and roses.  That's what the fragrance brings to mind.  What is there not to love?  This cocoa buttery wafer glides across the stretchy baby bump and soothes irritated skin.  It's a chocolatey, flowery treat to look forward to after every shower.

For anyone who loves the smell of coffee and the feel of smooth, healthy skin, indulge in a bottle of ipanema scrubby body salts.  Friday showers are extra special now.  It's when I look forward (all week!) to smearing this deliciousness on my skin, scrubbing off dead skin and nourishing the new.  I may or may not unscrew the cap at the beginning of every shower and breathe in the happy scents of this scrub.  Bliss in a bottle, I tell you.

While you browse their aesthetically delightful website, be sure to subscribe to the Graham Gardens newsletter so you can be alerted of their worth-while deals.  I can't wait until the ol' budget replenishes next month so I can buy a stash of their soaps.

Happy early Mother's Day to all you fellow mamas out there.  Relax and enjoy our day, ya hear?

Weekly Menu Plan #24

Last week I tried several new recipes that have won their way into my cook book binder to be pulled out and used again.  The most miraculous dish was the truffled cauliflower mash.  Cauliflower is one of those veggies I have a really hard time with.  I keep trying new recipes with it every time I get them in our produce box, but they still make me want to gag.  Then the cauliflower mash entered my life and everything changed.  I find myself craving it as I write of it's wonders and for the first time, I'm sad we aren't getting one in this week's produce box.  So now, it's on to more new recipes for another new week.  I'll let you know what a favorites pop up this week on next week's menu.  Let's dig in!

Monday:

To do: soak porridge, thaw chuck roast for Wednesday night

Breakfast:  Grain-Free Coffee Cake & Cabbage Orange Carrot Juice

Lunch:  Lentil Cakes with Pesto & Wilted Greens

Snack:  Raw Strawberry Cacao Kefir Smoothies & grated carrots with raisins

Dinner:  Taco Salad & Grain-Free Pumpkin Bars (Using up my last jar of frozen purée.  Sad!)

Tuesday:

To do:  soak white beans, thaw 1 quart chicken stock for Thursday night

Breakfast:  Soaked Porridge & Eggs

Lunch:  Mostly Raw Wraps, Orange Slices.

Snack:  Fried Mush

Dinner:  Curried Steak with Sugar Snap Peas & Cabbage

Wednesday:

To do: soak German Pancakes, cook white beans for cake

Breakfast:  Grain-Free Chocolate Raspberry Muffins & Kale Lemon Carrot Juice
Lunch:  Sourdough Radish Sandwiches with Herbed Butter, Orange Slices
Snack: Raw Orange Julius (using kefir instead of milk)
Dinner:  Beer Braised Beef with Onions, Caprese Salad, & Grain-Free Vanilla Bean Cake

Thursday:
To do: soak spelt crackers, thaw ground beef for Friday night
Breakfast:  German Pancakes
Lunch:  Hummus Flowers & Strawberry Lemonade Slushies
Snack:  Raw Blueberry Kefir Smoothies
Dinner:  Fresh Pea Soup with Sourdough Grilled Cheese

Friday:
To do: soak sourdough pancakes
Breakfast:  Spinach & Bacon Oven Omelette
Lunch:  Nibble Trays
Snack:  Spelt Crackers with Raw Cheese & Apple Slices
Dinner:  Sour Cream Bake (using rice pasta)

Saturday:
To do:
Breakfast:  Pancake Bar
Lunch:  Pancake Sandwiches
Snack:  Raw Apple Pie Kefir Smoothies
Dinner:  Slow Cooker Herbed Lemon Chicken & Salad

Sunday:
To do: Menu Plan
Breakfast:  Eggs and Pastured Bacon
Lunch:  Leftovers
Dinner:  Leftovers (Sunday is my day off)

I'm sharing this at Monday Mania, Real Food Wednesday, Fight Back Friday, Pennywise Platter.

Parsnip Fries with Lambs Quarter Pesto

I've come to love parsnips.  They blend with any flavor you cook them with (we enjoyed them with herb roasted chicken the other night).  Parsnips are beautiful in all their simplicity and also delicious by themselves made into fries.  Serve them with a bowl of pesto and you've got yourself one stunning side dish (or snack), pleasing to both the eye and palate.  I didn't realize pesto could be made with herbs other than basil until my friend Karen introduced me to this delightful, in-season variety made with lambs quarter and Swiss (or rainbow) chard.  GAPS, paleo, gluten-free, and the general foodie alike can all commune over this springtimey snack.

**  Don't discard any leftover fries!  They make delightful Savory Cakes!  A recipe that can be found here.**

Parsnip Fries with Lambs Quarter Pesto


For the Fries:

• 12 parsnips, peeled and sliced in strips no thicker than 1/2 inch
• 1/4 cup expeller pressed coconut oil
• 2 cloves garlic, minced
• 1tablespoon rosemary, minced
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon Celtic sea salt

1. Preheat oven to 400º F.  Melt coconut oil on low and stir in the garlic, rosemary, and pepper.  (Take a moment to close your eyes and breathe it in.  Heaven.  Nevermind the strange stares when you open your eyes back up.)  While the oil melts, prepare the parsnips.
2. Toss parsnips with oil mixture in a bowl.  Place seasoned parsnips on a baking sheet (stoneware makes these fries deliciously crisp) in a single layer, not overlapping.  
3. Bake on high for 30 minutes or until browned on the edges.

For the Pesto:

• 1 bunch lambs quarter leaves
• 5 Swiss (or rainbow) chard leaves, deveined and thickly chopped
• 3-4 cloves garlic
• 3 sprigs fresh rosemary, needles only (no woody parts)
• 1 teaspoon Celtic sea salt
• 1/2 cup pine nuts or pistachios
• 1/4 cup olive oil

1. While the fries bake, prepare pesto by placing all ingredients in a food processor.  Process until it's of the desired consistency.  Serve with warm parsnip fries.

Bon appétit!

~ Browse more Riddlelove recipes here. ~

I'm sharing this at Monday Mania, seasonal recipe round-up, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter.

Curried Steak with Snow Peas & Parsnips ~ A Recipe

Last night was one of those dinners made out of duty.   Many parsnips and snow peas needed to be eaten up before the next abundant produce box was received today.  I prepared myself for less-than-happy responses from my kids, but after the ritual, "You don't have to like it but you do have to taste it" chant, the children quietly, uncomplainingly polished off their bowls.  I asked our youngest diner to show me what she thought of dinner and the photo below is what I got.  This kid doesn't lie, folks.  I believe that makes this unusual dish share-worthy.

Curried Steak with Snow Peas and Parsnips

• 1 pound round or flank steak, sliced in thin strips
• 1/2 cup Nama Shoyu
• 3 tablespoons red wine (this reduces any carcinogenic affects the meat can have)
• 2 tablespoons whole cane or coconut sugar
• 2 tablespoons arrowroot powder
• 1 1/2 tablespoons fresh ginger, minced (I use a microplane for this)
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1 pound snow peas, deveined and chopped into thirds (using culinary scissors made this a snap)
• 5 parsnips, peeled and sliced into thin coins
• 1 tablespoon coconut oil (either extra virgin or expeller-pressed will work)
• 1 can BPA-free coconut milk
• 1 bunch cilantro, chopped
• 1 cup pine nuts

1. Prepare marinade by whisking together nama shoyu, wine, sugar, arrowroot powder, ginger, garlic, and curry powder.  Add steak slices to it and allow to marinate for as long as 6 hours or as short as the time it takes to chop the vegetables.
2. Heat oil in large pan on medium-high heat.  Using tongs, add the steak and cook about 3 minutes.  Add vegetables, remaining steak marinade, and coconut milk.  Cook, stirring constantly, about 5 minutes or until the vegetables are soft but still slightly crispy.  Sprinkle cilantro and pine nuts over the dish.  Serve by itself or over a bed of rice.

~ Browse more Riddlelove recipes here. ~

I'm sharing this at Monday Mania.

Weekly Menu Plan #23

Rain, then sun, then rain again.  It's the rhythm of spring and I love it.  When it's not raining, we're outside running, jumping, playing, weeding, and planting.  When it rains, we bake, cook, clean the house, and play inside games.  Variety is the spice of life, yes?  

I've been absolutely loving the book "French Kids Eat Everything."  It's inspiring, challenging, and affirming what I want my approach of feeding our children to be.  The book discourages lots of snacking.  It makes sense, really.  If children aren't hungry at mealtime, why would they be motivated to try new things?  Instead, the author encourages four square meals a day.  From now on, I won't be including two snacks a day in our menu plan.  But what to call the fourth meal?  Second breakfast?  Fourthsies?  Tea time?  Le goûter?  I might just call it "snack," (although le goûter seems way more classy), but you'll know what it really is, right?  Fourth Meal.

Monday:

To do: Thaw 1 quart chicken stock for Wednesday night

Breakfast:  Baked Almond Joy Oatmeal

Lunch:  Chili Burritos & Carrot Sticks with Probiotic Ranch Dressing

Snack:  Raw Strawberry Cacao Kefir Smoothies with carrot slices

Dinner:  Curried Steak with Snow Peas & Parsnips

Tuesday:

To do: thaw beef & beef stock for Thursday night

Breakfast:  Cheesy Eggs & Kale, Lemon, Apple Juice

Lunch:  Mostly Raw Wrap, Apple & Orange Slices

Snack:  Raw Blueberry Kefir Smoothies

Dinner:  Bean, Rice, & Beef Bowls over lettuce & Parsnip Fries with Pesto & Fresh Camomile Tea

Wednesday:

To do: soak German pancakes, thaw chicken for Friday night

Breakfast:  Sourdough Caramel Apple Pancakes, eggs, & Cabbage, Lemon, Beet Juice 

Lunch:  Confetti Spring Salad with Ginger-Orange Dressing, Raw Cheese Slices, & Grain-Free Garlic Rosemary Crackers

Snack:  Raw Cranberry Walnut Kefir Smoothies

Dinner:  Creamy Tomato Bisque, Sourdough Grilled Cheese Sandwiches, & Salad 

Thursday:

To do: thaw ground beef for Saturday night

Breakfast:  German Pancakes

Lunch:  Quesorritos with Apple and Orange Slices & Strawberry Lemonade Slushies

Snack:  Raw Apple Pie Kefir Smoothies

Dinner:  Beef Stroganoff & Salad

Friday:

To do: soak sourdough pancakes, soak almonds for Saturday night

Breakfast:  Spinach & Bacon Oven Omelette

Lunch:  Parsnip Cakes with Spring Garlic & Lara(ish) Bars

Snack:  Raw Orange Julius (using kefir instead of milk)

Dinner:  Roasted Herbed Chicken with Truffled Cauliflower Mash & Lemon-Caper Gremolata

Saturday:
To do:  soak porridge
Breakfast:  Sourdough Cinnamon Roll Pancakes & Eggs
Lunch:  Hummus Flowers & Perfectly Frothy Raw Hot Cocoa
Snack:  Raw Blueberry Kefir Smoothies & Crispy Almonds
Dinner:  Paleo Swedish Meatballs & Meyer Lemon Vanilla Bean Cheesecake in the Raw

Sunday:
To do: menu plan
Breakfast:  Soaked Porridge & Eggs
Lunch:  Leftovers
Snack:  Dates & Nuts
Dinner:  Leftovers
(Sunday is my day off)

I'm sharing this at Monday Mania, Simple Lives Thursday, Pennywise Platter, Fight Back Friday.

In My Corner

In the corner of this tiny cabin, there is a rocker nestled between a couch and a French door.  It's where I find myself spending most of the time.  The view from my corner isn't bad, really.  I see things that absolutely melt me.

Nursing the babe gives me all the excuse needed to devour happy books like this one.

I capture spring erupting outside the window...

and fluffy clouds, birds migrating back north, and encroaching rainstorms out the French doors.

'

I homeschool, nurse, think, dose off, and observe life from this corner of mine.  The house is messier, the laundry piles up faster, and the dishes want to take over because of all this time spent in the rocker.  This is life for now.  I can't say I mind it.  Things sure do look beautiful from here.

Weekly Plan #22 ~ Simple Spring Dishes

Spring has sprung here in the northwest!  Bright green leaves and new grass is bursting forth, colorful flowers are blooming, baby animals are born... spring is my favorite season (with autumn as a close second).  It's not much longer until we enjoy the abundance of a summertime harvest, but for now, we continue to dine on early spring fare, found in this week's recipes:

Monday:
To do:
Breakfast:  Soaked Cinnamon Vanilla Baked Oatmeal
Snack:  Raw Strawberry Cacao Kefir Smoothies
Lunch:  (Mostly) Raw Wraps
Snack:  Raw Cheese & Apple Slices
Dinner:  Asparagus Soup, Salad, & Chocolate Chip Cookie Dough Bites

Tuesday:
To do: soak porridge, thaw refried beans for Thursday afternoon & stew for Thursday night
Breakfast:  Grain-Free Coconut Chai Muffins & Eggs
Snack:  Raw Blueberry Kefir Smoothies
Lunch:  Sourdough English Muffin Sandwiches
Snack:  Orange Slices
Dinner:  Macaroni & Cheese (using rice noodles and almond flour instead of wheat flour) & Salad

Wednesday:
To do: soak German pancakes
Breakfast:  Porridge & Eggs
Snack:  Raw Cranberry Walnut Kefir Smoothies
Lunch:  Beef & Cheese Dip with tortilla chips & carrot sticks
Dinner:  Roast Beef and Beet & Cabbage Salad

Thursday:
To do: thaw chili for Saturday night
Breakfast:  German Pancakes
Snack:  Raw Apple Pie Kefir Smoothies
Lunch:  Quesorritos & Carrot Slices
Snack:  Raisins
Dinner:  Beef & Veggie Stew & Grilled Asparagus with Herbed Goat Cheese & Prosciutto 

Friday:
To do: soak sourdough pancakes
Breakfast:  Spinach & Bacon Oven Omelette
Snack:  Raw Orange Julius (using kefir instead of milk)
Lunch:  Gluten-Free Chicken Nuggets (thawed from the freezer) veggie slices with Probiotic Ranch
Snack:  Raw Cheese & Apple Slices
Dinner:  Taco Salad & Nut Butter Popcorn

Saturday:
Breakfast:  Pancake Bar
Snack:  Raw Blueberry Kefir Smoothies
Lunch:  Pancake Sandwiches
Snack:  Lara(ish)bars
Dinner:  Simple Chili, Corn Bread, & Apple Spice Cake

Sunday:
To do:  menu plan, soak baked oatmeal
Breakfast:  Paleo Breakfast Bars
Snack:  Dates
Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off)

I'm sharing this at Monday Mania, Real Food Wednesday.

One Month

How has it already been one month?

I forgot how quickly they change the first year.  

Just soaking it all in.

Confetti Spring Salad with Ginger-Orange Dressing ~ A Recipe

Anyone who knows me knows I love the rain.  It means warm fires, baking, tea, and blankets.  It also means a lush spring, bursting with vibrant color.  This salad is spring in your bowl.  It's colors and flavors are the very essence of this gorgeous season.  Salads are forgiving, so if you can't find one or two of these ingredients, don't sweat it.  Just do without.

Confetti Spring Salad With Ginger-Orange Dressing

Prep time: 20 minutes, serves 8

For the Salad:

• 1 large or two medium heads of lettuce of choice, chopped
• 1 fennel bulb, thinly sliced
• 1 beet, peeled & grated
• 1/2 to 1 cup sliced chives
• 1 carrot, peeled and grated
• 2 oranges, peeled and chopped
• 1/3 cup sunflower seeds

For the Dressing:

• 1 orange, peeled
• 1 lemon, peeled
• 1/4 cup extra virgin olive oil
• 1/4 cup cashews
• 1/2 inch knob fresh ginger
• 1 clove garlic
• 1 tablespoon raw honey
• 1 teaspoon Celtic sea salt
• 1/2 cup filtered water

1. Assemble the salad by putting all salad ingredients in a bowl.
2. Put all dressing ingredients in a blender (it will be silky smooth if run through a high-powered blender like the Vita-Mix).  Blend on high until smooth, about 30-45 seconds.
3. To serve, put in salad bowls and toss with some dressing.

~ Browse more Riddlelove recipes here. ~

I'm sharing this at Simple Lives Thursday.

Surprise Lambs

Yesterday morning was the first time we woke up to the sun in two weeks.  Spring was here in all it's glory.  A few of our children had stuffy noses, so I stayed home with them.  Jeremy headed out the door to church, then doubled back.  I stuck my head out of the door to see what was going on.
"We have lambs!" He yelled.
What?  Our ewe was pregnant?!  We had no clue!  To say we were surprised is an understatement.  I shared the news with the kids and we all ran down to the pasture to behold this sight:

A baby ewe that looked just like her papa and a little ram that looked like his mama.  They had just been born; still wet and getting cleaned by their mother!

Shamrock, the proud papa.

We took mama and her babies to the barn to encourage bonding and to keep them safe.  Every one of us cheered the lambs on as they tried to learn how to nurse.  I ran up to the house to re-learn what I could about taking care of new lambs.  Jer stripped the teats to get the waxy plug off so the babies could get their precious colostrum.  Within hours, they already started bounding.  Everyone should see a lamb bound at least once in their life.  There aren't many things cuter, I tell you.  Oh my.

Our flock has just doubled.  For now.  Little rammy-man will be sold.  Shamrock is all the ram we need  (and then some) on this little ranch.  Clover (the ewe) will make her home here.  Did I mention her eyes are blue?  Help.  We are all smitten.  It was a happy way to start April off, that's for sure.

I'm sharing this at Barn Hop.

Weekly Menu Plan #21 ~ Easter Week!

We enjoyed four weeks of dear friends bringing us delicious meals and pulling from the freezer inventory that was stocked up before baby, now it's back to the kitchen I go.  With a newborn and planting season all at once, these menu plans will be quite simple with hardy recipes to keep us full while we dig, plant, and try to keep things picked up.  Next year, I'll spend a week highlighting fun Easter dishes and crafts.  This year, however...  Let's just say we're going to a potluck on Easter Sunday and I have no clue what I'm going to contribute yet.  But we're still celebrating our Risen King with all our hearts!

Monday

Breakfast:  Soaked porridge & eggs

Snack: Raw Blueberry Kefir Smoothies

Lunch:  Chicken Enchiladas (thawed from the freezer inventory)

Snack: Carrot & celery sticks with Probiotic Ranch Dressing

Dinner:  Simple Taco Salad

Tuesday:

To do: thaw soup for Thursday

Breakfast: Grain-Free Orange Muffins

Snack:  Raw Strawberry Cacao Cacao Kefir Smoothies

Lunch:  Sourdough English Muffin Almond Butter & Honey Sandwiches

Snack:  Raw Cheese & Apple Slices

Dinner:  Slow Cooker Chuck Roast Supreme over Baked Potatoes & Steamed Broccoli

Wednesday:

To do:  Soak German pancakes & refried beans, thaw ground beef for Friday night

Breakfast:  Spinach & Bacon Oven Omelette

Snack:  Raw Cranberry Walnut Kefir Smoothies

Lunch: Nibble Trays

Snack:  Leftover Omelette

Dinner:  Grilled Cheese Sourdough English Muffin Sandwiches with Leftover Chuck Roast & Salad

Thursday:

To do:  Make refried beans

Breakfast:  German Pancakes

Snack:  Raw Apple Pie Kefir Smoothies

Lunch:  Quesorritos

Snack:  Orange Slices

Dinner:  Simple Beef Stew & Salad

Friday:

To do: Soak sourdough pancakes, beans for Saturday night, & oat mixture for tonight's dessert

Breakfast:  Gluten-Free Apple Cinnamon Coffee Cake

Snack:  Raw Orange Julius (using kefir instead of milk)

Lunch:  Chicken nuggets from freezer inventory

Snack:  Veggie Slices with Creme Fraiche for dipping

Dinner:  Nourishing Potato Cheddar Soup, salad, & Soaked Apple Crisp

Saturday:

Breakfast:  Sourdough Cinnamon Roll Pancakes

Snack:  Strawberry Lemonade Slushies

Lunch:  Hummus Flowers

Snack:  Almonds

Dinner:  Simple Chili nachos

Sunday: Easter!

To do:  Menu plan, soak baked oatmeal

Breakfast:  Leftover muffins from Tuesday

Snack:  Dates & Nuts

Lunch:  Potluck

Dinner:  Potluck

I'm sharing this at Monday Mania, Real Food Wednesday, Pennywise Platter.