Rice Crispie Treat

Brown eyed baker

2 (10oz) pkgs of mini marshmallows
1 stick of butter (1/2c)
1 (12oz) box of rice crispies
1 t salt
1/2 t vanilla

1. Grease 9x11 pan or you can use aluminum foil also
2. In a large saucepan or stockpot, melt the butter and 1 and 1/2 pkgs of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the rest of miniature marshmallows.
3. Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover Rice Krispies treats should be stored in an airtight container at room temperature for up to 3 days.

Date Puree

Detoxinista

Here's how to make date paste, a healthy substitute for sugar, and how to use dates as a substitute for sugar and maple syrup in baking.  

SERVINGS:  TABLESPOONS

CALORIES: 104 KCAL

Ingredients

• 1 pound Medjool dates , pitted (about 2 cups tightly packed)
• 1/2 cup water

Instructions

1. In the bowl of a large food processor fitted with an "S" blade, combine the pitted dates and water. 
2. Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated.
3. Store the date paste in an airtight container in the fridge for up to two weeks, and use it in your favorite healthy recipes. 

Oatmeal Cake

My friend Jen made this delicious oatmeal cake that was so moist and wonderful, I had to get the recipe.

Combine 1/5 cups boiling water and 1 c of oats. Let stand for 10 min

 Mix into the oatmeal-

1c sugar

1c brown sugar

1/2c butter

1 t baking soda 

1.5 t cinnamon

1 t baking powder

1/5 c flour

1.5 t vanilla

1.5 t salt

Bake at 350 for 20min

Frosting-

3/4c sugar

1 t vanilla

1/3c evaporated milk

3/4 c chopped walnuts or almonds (toasted)

1/2 c melted butter

3/4 c coconut 

Pour over hot cake, (roast for 1-2 min, in oven to toast coconut)

Easy Caramel Corn

from ourbestbites.com

12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/8 teaspoon salt (if you are using salted microwave popcorn then omit salt here)
1/2 cup real butter
1/2 t baking soda
1 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need.  Also, remove any un-popped kernels.  When the caramel is done cooking, take out of microwave and add baking soda and vanilla.  Stir well and then pour over popcorn and stir up popcorn immediately to coat.

Eat warm straight out of the bowl, or spread out onto waxed paper or foil and let cool to room temperature (for soft, gooey popcorn).

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes, or at 300 degrees for about 30 minutes, stirring every 10 minutes.  If you choose the latter, keep an eye on it towards the end of cooking time to avoid over cooking.

or dont use karo syrup

Tausha’s Gooey/yummy popcorn

1 cube butter
3/4 c. brown sugar
10-12 large marshmellows
1 bag micro popcorn
melt in a pan on med heat on the stove. When the butter and sugar are BARELY melted together-throw the marshmellows in. Cook until just barely carmel brown. I take it off the heat right before all the marshmellows melt. 
If you cook it too long-it will go hard. 
Pour over popcorn!
Yummy and super easy. This takes about as much times as your yummy recips does. 
Just hope that you don’t care that I shared one of our fav popcorn recipes!
Keep up the great work!

Garbanzo Bean and Sausage Stew

All Recipes

2 cups dry garbanzo beans
1/4 cup olive oil
1 pounds sweet Italian pork sausage, cut into 1-inch pieces
1 bell pepper, cut into bite-sized pieces
1/2 large onion, thinly sliced
2-3 cloves garlic, minced
1/4-1/2 cup all-purpose flour (gluten free flour mix)
1 (14.5 ounce) can diced tomatoes with garlic and herbs
2 cups chicken stock, or more if needed
1 tablespoons dried basil
1 tablespoons dried parsley
1 teaspoons crushed red pepper flakes
salt and ground black pepper to taste
1 cup pipette pasta

1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes.
3. Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour.
4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.

Serve with Cornbread

Cornbread

Cooking Classy

Yield: About 15 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups corn meal
• 1 1/2 cups buttermilk, one time I used heavy cream, (1 T lemon juice, 1T vinegar)
• 1 1/2 cups (212g) all-purpose flour (scoop and level to measure) i have done gluten free
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter , melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar, depending on how sweet you like it
• 3 large eggs

Instructions

1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
2. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 25 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
3. When the cornbread came out I put butter all over the top and honey.

I served with Garbonzo and Sausage Stew

Christian Songs & Salad recipes

Yummy creamy Fresh Salad

Organic spring lettuce mix 

grated carrots

fresh grated parmesan cheese

crumbled blue chips

Trader Joes- Romano Caesar Dressing

avocado

Leave the chips, dressing and avocado out till right before you serve it.

Toppings for Pizza-

shredded chicken

spinach

basil

black olives

mozzareall cheese

sometimes- sweet potatoes, zucchini

sausage

pepperoni

salami

meatballs

ham and pinneapple

White sauce

Red sauce

or a mixture of the white and red sauce together

Olive oil garlic, salt and pepper sauce

Songs Christi Loves-

I don't remember what all I sent to you. But some of the songs I like our…
Do it again by elevation worship 
Even when it hurts by Hillsong United
Build my life by Housefires
Lord I need you by Matt Maher
Oceans by Hillsong United
Not today by Hillsong United
Control by tenth avenue North
Tremble by mosaic 
Trust in you by Lauren Daigle

Orange Chicken

Joan Sessions came for 2hours after the baby was born to come hold him so I could sleep. She made this Delicious and easy recipe


3 chicken breasts cut up 
1 pkg onion soup mix
1 cup Russian or Catalina dressing 
1 cup orange marmalade 
rice

Mix soup, dressing & marmalade together in a measuring cup, set aside. 
Brown and Cook your chicken (I make sure that most of the chicken juices have all been evaporated other wise your sauce is a bit runny) 
Then add your sauce and heat thoroughly. 

Pelvic strengthening exercises

Im peeing my pants still and that shows me I need to strengthen my pelvic floor and Molly sent me some info about exercises to do to improve it.

Fit to be Pregnant
I really enjoyed this blog about -How I Beat Postpartum Depression Without Drugs (This Time)

1. Exercise- more details about exercise and diet, at about 2-3months begin this (but I haven't yet)

• Mondays – circuit training (30-45min), walk (here’s a sample of a typical circuit training workout)
• Tuesdays – walk only
• Wednesdays – HIIT (12-15min), walk (here’s a sample of a typical HIIT workout)
• Thursdays – cardio (jumprope, running, trail running, kickboxing), walk
• Fridays – HIIT (12-15min), walk
• Saturdays – walk only
• Sundays – track workout 20-30 min (sprints, plyometrics, hill sprints, stadium runs)

2.  Nutrition- my plan was to be eating the most nutrient-dense foods that I possibly can. The more variety of nutrients I can eat, the better chance I have of not having any deficiencies that might contribute to depression.   a. cod liver oil- supplement
3. Sunlight
4. Meditation- In meditation, you learn to become aware of thoughts but not to associate with them or get wrapped up in them. This is done by sitting still for a set amount of time, and just watching your thoughts come and go. Soon you learn that no emotion is permanent, no thought is fact, and this helps to separate yourself from the drama of negative thoughts. I sit for 20 minutes a day (I started with 5 and worked up each week) and just close my eyes, practicing letting thoughts go as they come. This has helped me see the negative thoughts that are associated with post-partum depression as what they really are – just thoughts, stemming from electric pulses in my brain, rather than true reality. Studies are also coming out linking mindful meditation with lowering stress and anxiety in women during pregnancy and post-childbirth. [5]
5. Sleep- catch it when you can

Clean Eating Carrot Oatmeal Muffins

Lauren Made these for me after the baby was born, they were so delicious and totally hit the spot.  Pretty healthy I think and I bet a good amount of fiber, which is great for after birth.

2 large eggs whisked, 

3/4 c applesauce ( Can use yogurt instead)

1/3 c raw honey or maple syrup, 

1 tsp vanilla extract, 

1 tsp cinnamon, 

1/2 tsp nutmeg, 

2 tsp baking powder, 

3/4 tsp baking soda, 

1/2 tsp salt, 

1 1/2 c grated carrots packed, 

1 c quick oats or oat bran, 

1 c whole wheat flour, 

1/3 c raisins or chopped dates, 

1/3 c nuts

could add protein powder

Preheat 350. Spray muffin tin or use liners. Mix all ingredients eggs--salt. Add carrots and mix, add oats and flour, raisins and nuts. Do not overmix. Bake 12 muffins for 25 minutes. Storage: refrigerator in airtight container

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

cooking classy

Course: Main Course

Cuisine: American

Keyword: light summer meals, salmon recipes

Prep Time: 30 minutes

Cook Time: 26 minutes

Total Time: 56 minutes

Servings: 4 servings

Calories: 739 kcal

Author: Jaclyn

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil , plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic , crushed
• Salt and freshly ground black pepper , to taste

Coconut Rice

• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice , rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango , peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion , rinsed under water and drained
• 1 large avocado , peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper , to taste

Instructions

For The Salmon

1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For The Coconut Rice;

1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For The Avocado-Mango Salsa;

1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
2. Serve salmon warm with coconut rice top with avocado mango salsa.
3. Recipe source: Cooking Classy

Traveling Food

Use at The beginning of the trip-
yogurt(need spoons), bananas, salad(need forks),   

Use at any time in the trip-
 Almonds or any nuts

Apples cut
crackers- ritz or cheeze its, Gold fish 

Dried fruit- cherries, mangoes, apples, apricots, prunes

Frosted animal crackers

jerky

nut butter

string cheese

Trail mix
tuna with crackers

Veggies- cut celery, grape tomatoes, peas, cucumbers, carrots, Ranch Dip ,
whole grain fig bars

yogurt covered raisins


hand sanitizer, wipes and or napkins