Month: September 2016

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

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Good morning all!

Cookies for breakfast? Why the heck not! These cookies are high in protein and whole grains while being low in sugar. So go ahead make a batch and your kids will love you! You will love how full they stay all morning!

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

5 tbsp butter, softened

1/4 cup organic brown sugar

1/4 cup organic white sugar

1 large egg

1 tsp vanilla

1 cup einkorn flour

1/2 tsp baking soda

1/2 tsp Himalayan salt

1 tsp cinnamon

1.5 cups whole oats

1/2 cup seedless raisins

Directions:

Cream butter and sugar, add in egg and vanilla. Mix in flour, baking soda, salt and cinnamon, mix well. Add in the oats, mix well, then add the raisins and mix a final time. Divide your dough up into 9 cookies. Bake at 375 for 10-15 minutes until the bottoms are light golden.

Happy Breakfast!

Tip: if you forget to set your butter out, it only takes 10 seconds in a 700 watt microwave to soften it.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 41 mg 14 %
Sodium 218 mg 9 %
Potassium 79 mg 2 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 3 g 11 %
Sugars 17 g
Protein 5 g 9 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 1 %
Iron 8 %

Simple Balsamic Vinaigrette Dressing and Dipping sauce

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I have a quick and easy dressing and dipping sauce for yall!

 

Simple Balsamic Vinaigrette Dressing and Dipping sauce

2 tbsp olive oil of choice

1/2 c Kraft Zesty Italian Dressing

1/4 c Kirkland aged balsamic vinegar, it has a sweeter flavor

2 tbsp raw honey

2 tsp minced garlic, I use the jar kind

In a skillet heat the oil, add the rest of the ingredients. Reduce for about 3-5 minutes until the vinegar aroma no longer causes you to choke when you taste it. Lol vinegar….

Allow to cool for use as a salad dressing or serve warm as a dipping sauce when you overcook your chicken 😉

Hey I’m not perfect ^-^

Mexican Salsa Verde-Vegan

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Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

Healthy Pumpkin Einkorn and Oatmeal Bread

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It’s that time again. Yep! Pumpkin everything! So to honor the upcoming season I have made a pumpkin bread. This bread uses einkorn flour and whole rolled oats to achieve a moist and perfect bread.

Healthy Pumpkin Einkorn and Oatmeal Bread

Wet:

1 can pumpkin (I used aldi this time)

3/4 cup sugar (I found a great brand called Morena that is $2 for 4lbs of non-gmo sugar)

2 eggs

1/3 cup nutiva refined coconut oil, melted and cooled

2 tsp vanilla

Dry:

2 cups einkorn flour

1 cup whole rolled oats

1/2 tsp baking soda

1/2 tsp himalayan salt

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg (freshly ground is preferred)

In the kitchen-aid mixer or a large bowl blend the wet ingredients well, add the dry and blend until smooth. Heat oven to 350. Spray a bread pan with coconut oil spray. Pour batter in the pan and smooth the top out.  I like to top the bread with some rolled oats or shelled pumpkin seeds ( the green parts)

Bake for 1 hr 10 to 1 hr 15 minutes or until a toothpick comes out clean.

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Nutrition Facts
Servings 12.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 168 mg 7 %
Potassium 42 mg 1 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 12 %
Sugars 13 g
Protein 5 g 11 %
Vitamin A 83 %
Vitamin C 1 %
Calcium 4 %
Iron 11 %

The Birth of Baylee Blake

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I guess since Baylee is almost 2 I should get on with writing his birth story!

We planned Baylee completely. I used the book Taking Charge of Your Fertility. I charted and we got pregnant within a few cycles. We used the same Midwife. Shannon Stellhorn. We highly recommend her! I also had a doula which I relied on 100% this birth. With this pregnancy I gained 60 pounds! 60!????? I don’t know how that happened but oh well. Pregnancy went well, I did not have GD or GBS which was good. I did have prodromal labor for like three weeks! That really sucked and on many occasions I called the midwife thinking I was in labor. We knew we wanted to try and have a baby by December 31. I was already measuring a month ahead and we knew he was going to be a big baby. So right after christmas I was 39 weeks and we started trying the homeopathy and membrane strips. I went the following week to Dr Mann and got accupuncture and accupressure. Within two days on New Year’s Eve I started having hard contractions at about 5am. I texted Shannon to tell her and she said it was probably wishful thinking and I should get some rest. I could not rest however because I actually was in labor. I texted the doula and asked her to come. The doula texted Shannon to ask her if I was in labor and then Shannon got with me and I sent her a picture of my face because she can tell if I am in labor by my face. LOL. So she said she was coming over and the doula as well. I called my mother in law to come and pick up Samuel because I knew that I did not want him to be there for the birth. he wasn’t even two and I don’t think he would have handled it well.

So everyone arrived kind of all at once. My contractions were like 3-5 minutes apart and lasting like 60 seconds. They slowed a bit amongst all the chaos. Shannon was finally able to check me once Samuel had left. She found me to be at 6cm dilated! After things calmed down my Doula and I went on a walk to help pick the contractions back up, remember I was on a deadline;) . The walk worked and we went back home I made some cookies and popcorn I think. After a little while we had the birth pool ready and I got it. I was in the pool for a while and my water actually broke in the pool on its own. I was not able to push well in the pool and we moved to the bathroom for a few pushes. Later we moved into the bedroom and as soon as I got on the bed on my knees I told Shannon I could feel a lot of pressure. Within a few minutes the head was out and I was having a lot of trouble pushing the rest of him out. I changed positions onto my hands and knees and and she tugged him and he finally came out. She told me she bet he was 10lbs. He was born kind of grey and was not breathing right away so Shannon quickly gave him oxygen for about 30 seconds. Then he pinked up and was fine. I however was not fine. I was hemorrhaging. Shannon passed the baby to the Doula and gave me a shot of pitocin and a cytotec and some various oils and herbs to stop the bleeding.  It did stop but I lost quite a lot of blood about 1000cc she said from the looks of it. I had a 2nd degree tear and she numbed me and sewed me up. Finally while drinking a placenta smoothie I was able to hold my new baby!

Baylee Blake Holbert

Born December 31, 2014 at 4:33 P.M.

23 inches long and 9 1/4lbs

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Best Ever Einkorn Chocolate Chip Cookies V.2

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Best Ever Einkorn Chocolate Chip Cookies V.2

Cooking time 11-14 minutes

Oven temp 375

Yields 12 cookies

Ingredients:

6 Tbsp organic salted cream butter, softened

3/4 cup organic cane sugar

1 tsp organic vanilla

2 tsp black-strap molasses (mine has 70% DV of Iron per tbsp)

1 large pasture raised egg

1 1/8 cup einkorn all purpose flour

1/4 tsp aluminum free baking powder

1/2 tsp baking soda

1/2 tsp Himalayan salt

1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)

Directions:

Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly

In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.

Slowly mix the dry ingredients in with the wet.

Blend until you do see any clumps of flour.

In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.

Bake in the oven for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!