Lunchtime

For the longest time, feeding kids lunch has eluded me. Once they got past the baby food and formula, and into the real stuff, I had no idea what to do for lunch. Breakfast and dinner were just fine, but lunch was impossible. Sandwiches simply aren’t an option for the toddler/preschool age, because they don’t understand why you would stack everything just so and then they can’t balance everything between the bread anyway. Even a simple tuna sandwich would be taken apart, the tuna eaten, and then the bread. For the longest time, I made soup, because it’s delicious and easy, but that was still too messy to continue for long. Then the raw foods craze came out, and I figured it out.

Chicken TendersOur lunches now consist of either chicken tenders or left overs and tons of raw fruit and vegetables. Protein and carbs, it’s a perfect meal for the middle of the day. I cook the chicken tenders in olive oil, so there is a bit of fat, but we get the majority of our fat from breakfast and dinner. (If you don’t know yet, I believe that saturated fat is good for you, and that olive oil is good in small amounts as well.…And actually I think everybody’s body is different so there is no one diet that will work for all.)

So, this is how lunchtime goes for us now. Starting around noon, I heat about a tablespoon of olive oil in a pan over medium heat. Then I add 3-4 frozen chicken tenders (Costco has the best.) After about five minutes, I flip them over and season the partially cooked side with Emeril’s Original Essence. It’s a fantastic spice blend that has become a staple in our household. Five minutes later, I flip them over again and season the newly cooked side. Then I flip them 1-2 more times until they are completely cooked. When the chicken is done, or very close, I get out a plate and pack it with fruits and vegies that are cut up or prepared in such a way that they make easy finger food for my kids. For example, baby carrots just go straight on the plate, grapes are washed and left on the vine, oranges are peeled and pulled apart, bananas and cucumbers are peeled and sliced into discs, and apples are cut into slices.

Fruit and Vegie PlateThen I stick the fruit and vegie plate between my girls, give them each a chicken tender, and we say a prayer on the food. Yes, I make them exercise self-control to not touch the food while we pray. It’s only 30 seconds max, and they handle it just fine. As soon as we’re done praying, they eagerly load their own plates up with whatever looks good to them. There are a few rules that they are required to follow. First, they must have one bite that they swallow of everything on the fruit and vegie plate. Second, they must have at least one more bite, beyond what they have already had, of chicken before they go for seconds from the fruit and vegie plate. They were resistant to these rules at first, but I stood my ground and stick to my word. If they have had one bite of a food and decided they don’t like it this time around, then I don’t make them eat any more of it. When they are finished, I have them clear their plates off the table, but leave the fruit and vegie plate out with whatever is left over for them to snack on whenever they want. Around dinner time, I give whatever is left over after snacking to our chickens, who devour the rest of it.

Sometimes I pick one color as the theme of the plate, and other times I try to make a rainbow of colors. When I first started, almost everything I put out were fruits and vegetables that they were already used to, but over time, I have been trying to expand their palates by trying a new fruit or vegie every so often. In the past I have done strawberries, raspberries, watermelon, cantaloupe, apples, pears, grapes, bananas, oranges, clementines, broccoli, cauliflower, carrots, and black olives. This week, I was able to buy more fruits and vegies than normal, so we have cucumbers, yellow cherry tomatoes, sweet peppers, and pineapple to try. When I put the sweet peppers out, the girls we very excited to try them, because they’re actually the ones who picked them out. As it turns out, that’s the one food they only took one bite of. Unfortunately for them, I have a whole bag of them, so they’re going to have to take one bite of them every day this week. Maybe I’ll give them some salad dressing to help with the taste. The cucumbers were devoured so fast that I almost didn’t get any for myself.

Chicken Noodle Soup

I was talking with one of my wonderful friends tonight and turns out we both make our own chicken stock. It’s really a great thing. She told this story about how one of her friends is only going to have chicken bouillon for her food storage because she is going to grow the rest in her garden. I thought it was great.

So, I promised my chicken noodle soup recipe, and here it is. I came up with this one on my own. It was the beginning of me creating my own recipes. I did a lot of research for this one. I read a lot of other chicken noodle soup recipes that were already out there, and I asked a lot of people how they made theirs. This recipe is what I came up with, and it is really delicious.

Chicken Noodle Soup

Ingredients

  • 2 T extra virgin olive oil (EVOO)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • Thyme
  • 1 bay leaf
  • Salt
  • Pepper
  • 2 quarts of chicken stock
  • 8 oz of egg noodles
  • 1 lb of diced chicken, cooked

Instructions

  1. Cook onion, garlic, carrots, celery, thyme, bay leaf, salt and pepper in EVOO.
  2. Add chicken stock and bring to a boil.
  3. Add noodles and simmer for 10 minutes.
  4. Add chicken and simmer for 15 minutes.
https://kstuff.net/chicken-noodle-soup/

TIPS:

I use a tiny little grater to grate my garlic into the pot.
I chop a bunch of baby carrots into fourths, so I don’t have to buy baby carrots and regular carrots.
I just add noodles by the handful until I think there’s enough.
I cut my chicken using cooking scissors to speed things up.

Four New Wonderful Recipes

Last night, for Easter dinner, I made Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce, Skillet Bacon Mac and Cheese, Asparagus Wrapped in Prosciutto, and for dessert, Crock Pot Cheesecake.  My mom made a salad to go with it, because that was a lot of meat.  Overall, the meal was delicious, though I overcooked the pork, which is sadly very easy to do.  Pork, like chicken and fish, doesn’t need very long to cook at all.  I will definitely make the mac and cheese again, and since I still have some prosciutto left, I’ll probably make the asparagus again.  I may even try to make the pork again, however pork tenderloin is expensive.

The whole meal took three and a half hours to complete!  I will probably never make all of these things at the same time again, but it was totally worth it.  I started with the Crock Pot Cheesecake, because it took two and a half hours to cook in the crock pot, and then about another hour to cool down.  Then I started working on the Skillet Bacon Mac and Cheese.  This dish probably took the longest amount of time, because there are a lot of steps involved.  I, also, used glassware instead of a skillet to cook it in the oven, and I cooked it at 350°F so that I could leave it in the oven longer, while I worked on everything else.

Next I made the Pan-Seared Pork Tenderloin, which I should have marinated while we were at church, but I totally forgot.  It got at least 20 minutes to marinate, though, so it had good flavor.  The sauce was not as thick as I thought it was going to be, and I’m not sure if that’s because I used cranberry juice (not the cocktail) instead of red wine, or because it’s just not a very thick sauce, but it still tasted amazing.  Despite being overcooked, the pork tasted good, because of the marinade and the sauce.

The Asparagus Wrapped in Prosciutto was amazing.  I wish that I had made more.  The prosciutto was just a little crispy, and the asparagus was tender and moist.  I could have easily eaten more of this.  It was really easy to put together, too.  I probably could have made this without the sauce, and it would have been even faster.

All in all, this Easter dinner was delicious.  I had fun making it, and we all enjoyed eating it.  I might do it again next year, but that seriously depends on what’s going on in our life at the time.

Oatmeal Cranberry Cookies -or- Multivitamin Cookies -or- Lactation Cookies

These cookies are so delicious and healthy for you, too.  I found this recipe by Kathleen Major when I was searching for some lactation cookies to help Leah through a growth spurt.  I changed a few things, and this is what I came up with.

1 ½ C flour
1 t baking soda
1 t cinnamon
1 t salt
¾ C peanut butter
½ C butter, softened
1 C honey
2 t vanilla
3 T brewer’s yeast
1 C flax
1/3 C water
2 large eggs
2 C craisins
1 3/4 C oats

Preheat oven to 350°F.  Combine flour, baking soda, cinnamon and salt in a bowl.  In a large bowl, beat peanut butter, butter, honey, vanilla, brewer’s yeast, flax and water until creamy.  Mix in eggs.  Gradually beat in flour mixture.  Mix in craisins.  Add oatmeal slowly, mixing along the way.  Place balls of dough onto greased cookie sheet.  Press down each ball lightly with a fork.  Bake for about 12 minutes.

The oatmeal provides iron and fiber.  The brewer’s yeast provides B-vitamins, selenium, and chromium.  Chromium is a trace mineral that many people are deficient in.  It helps maintain blood sugar levels, and some people believe it helps with morning sickness.  Flax provides omega-3 and fiber.  These cookies rock!  I got my milled flax and brewer’s yeast from Sunflower market.  You can get them at any health food store.

My favorite thing about these cookies is that you get all of those vitamins, minerals, and nutrients from whole foods, which means that they are easier for your body to digest, and there is less of a chance that you will dispose of them before using them all up.  On top of that, I’ve been munching on these for a few days now, and I don’t feel the slightest bit sick from them.  I can eat as many of these as I want, and it’s good for me.

Fruit Protein Smoothie

I just made a super delicious, super healthy smoothie.  It is:

½ C orange juice
½ C frozen strawberry banana fruit blend (from Target)
½ C plain yogurt, original style (which is to say, “full fatted”)
1 t Nature’s Way Reuteri
1 scoop Naturade 100% Whey Protein Booster, Vanilla Flavor

All together this smoothie has 225 calories, so if you’re trying to lose weight, this is not the snack for you, but it might be the breakfast or the lunch for you.  The majority of the calories come from the full fatted yogurt, so if you want to cut down on calories a bit, just use a leaner yogurt.  Since I’m nursing, I’m going for as many calories as I can find.

There are 17 grams of protein, with the majority coming from the protein booster.  I love this booster.  It has no sugar and no artificial sweeteners.  The vanilla flavor makes my smoothies taste like I used vanilla ice cream, and all without adding even a gram of sugar.

There are 23 grams of sugar, which are all naturally occurring in the juice, fruit and yogurt, and 4 grams of fiber, which come from the juice and fruit.

Now to talk about the Reuteri.  This is a probiotic that I found at Good Earth.  It is in powder form, and you simply measure out how much you want to add to any drink.  It is good for anybody.  I can give this to my babies, and I do.  We’ve all been sick lately, so that’s why I added it to my smoothie.

This is great for all the sugar addicts out there.  It gave me a natural sugar boost to get my energy and mood up, and all the protein will help maintain my blood sugar, so that I don’t drop back down into the awful low of coming off a sugar high.

Enjoy!

Healthy Eating – Ice Cream

Part of healthy eating is understanding what your body really wants when you’re craving something you probably shouldn’t eat.  For example, a sugar craving usually means your body really needs protein.  It sounds kind of strange, but if you’re dying for some sugar, eat a piece of cheese instead.

In regards to ice cream, your body is craving the fat from the cream, salt, it’s in there I promise, and sugar, obviously.  So, find a different way to satisfy those cravings.  I have found that an orange and cottage cheese satisfies all of the cravings: fat and salt in the cottage cheese, and sugar in the orange.  You can use any orange-like fruit as well.  I really like this with clementines.  Plus, they taste pretty good together.