Fall Soccer

Fall Soccer has begun! We are on three different teams this year. A little crazy on game nights, but we were blessed to end up with all three practices on the same night! That definitely helps with my sanity. 

Our boys continue to enjoy soccer and are pretty good at it too.

Grayson has fantastic ball control and a powerful shot!

Ethan knows how to find opportunities. Got three goals his first game, despite the introduction of real goalies this year in his division.

Landon's first game was very late and I didn't get a photo. Next week I will be sure to get one up!

Almond Milk and Almond Flour

I love when I find out it is EASY to make something at home that you usually buy at the store.
I LOOOOOOOOOOOVE when I find out it tastes more delicious than anything I have ever bought at the store.
My friend, Steve, and I were talking recently about his love of making almond milk (and flour) at home. He said the only thing I'd need was my blender and a nut milk bag (I purchased mine on Amazon, of course).
Here is the recipe he sent me! This is for blending into smoothies. He still owes me the recipe he uses when he plans to drink it straight up.

1. Soak approximately 14 oz of almonds in filtered water (I used my fridge water) for about 8 hours

2. Strain and rinse almonds.

3. Put almonds in a blender and fill up with filtered water. Blend almonds with the water.
(You will need a really good blender to do this. Steve has a Vitamix. I have a DASH and it did well, but it was rough for a little while. Be careful.)

4. Strain out pulp with your nut milk bag. I squeezed it, kind of like I was milking a cow so I could get every drop I could.

TA-DA! You have made almond milk. Store in an airtight container in your fridge.

For the almond flour, bake the pulp on a pan lined with parchment paper for at least 6 hours (I had to do longer, which makes me think I could have squeeze more liquid out.). Grind in food processor to make flour.

Girl Time

I am grateful every day I have a daughter! She is just sweet and helpful and kind and thoughtful. I love her so much! We enjoyed a little girl time and got our hair cuts!

17 Months

Weston is 17 months! His broken arm healed quite nicely and he is expanding his vocabulary. I'm pretty sure the "Huzzah" sound he makes is "lizard." He really is cute, but has grown so big I can hardly stand it. He's wearing 2 T clothing and size 8 shoes! He looks like a much older boy that he actually is. Weston loves being outside and really enjoys our big backyard. He loves to walk to the bus stop and yells and stomps his feet in excitement when he spots it coming. I guess he misses those big brothers while they're at school!

Helping out with the chickens.

After a morning shower! Sometimes the easiest way for mom to get a shower, is for everyone to take a shower. Haha.

Weston was my sidekick at open house. He loves to say "Cheese"!

Blackened Chicken and Cilantro Lime Quinoa

I first had this deliciousness a few years ago when someone brought us this meal after our daughter was born. We are still making it 3.5 years later and we enjoy it every time. The original recipe comes from www.sarcasticcooking.com  I, of course, tripled it so that we have enough for everyone and leftovers!

Ingredients

6 boneless, skinless chicken breasts

1 Tbsp paprika

1/2 Tbsp salt

1/2 Tbsp pepper

2 tsp cayenne pepper

1/2 Tbsp onion powder

1/2 Tbsp cumin

olive oil

2 cups low sodium chicken stock and 2 cups water

2 cups quinoa

Juice and zest from one lime (if I don't have this on hand, I skip it and it is still good)

cilantro, salt, and pepper to taste

One avocado

2 Tbsp plain Greek yogurt

Instructions

1.  Pat chicken dry.

2. Combine all the dry seasonings in a small bowl. Mix them together and season both sides of each chicken breast. 

3. Add enough olive oil to thinly coat bottom of your pan. Heat about a minute over med/high heat. Add chicken breasts to the pan. Cook about 7 minutes on each side with the lid on.

4. Meanwhile, add chicken stock, water, and quinoa to a pot. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for 15 minutes with lid on, or until all the stock has been absorbed. (Following package directions would suit you well here.)

5. When chicken is cooked through, remove from the pan and let them rest 7 minutes on a paper towel lined plate and tented with foil. Slice chicken.

6. Add the warm quinoa to a large bowl. Toss in lime zest, lime juice, salt, pepper, and cilantro. Mix to combine.

7. Serve sliced chicken breast on top of quinoa. Top with avocado cream sauce (to make, place flesh of one avocado and Greek yogurt in the blender or food processor and puree until smooth).

Breakfast Sandwich on Steroids

I saw one of those BuzzFeed videos on Facebook for this amazing looking breakfast sandwich. I changed it up a little bit and what occurred was magical!

Ingredients:
2 slices whole wheat sprouted bread (Use circle cookie cutter/child-sized cup to cut a hole in one slice)
1 egg
2-3 slices of turkey bacon
1/2 avocado, sliced
1/2 tomato, sliced
handful of arugula (or other green leaf)
Slice of favorite cheese (I used cheddar)

Heat pan over medium heat. Spray pan with cooking spray. Place bread with hole in pan, crack egg into hole and fry up until egg is cooked to your liking. I prefer over medium, so it ends up a little runny. I gave the toasty center circle to my baby!

Meanwhile, cook remaining slice of bread in the toaster. Once toasted, build sandwich and top with egg in a hole!

ENJOY!!!!!!!!!!

Almond Meal Chocolate Chip Cookies

My sweet bestie, JoAnn, hosted me at her house earlier this week. While I was there, she made me cookies! It was a recipe she has used and wanted to share with me. They were so delicious, I HAD to share them with you!

In a large bowl, whisk together
3 3/4 Cups Almond Flour
1 1/3 Cup unsweetened shredded coconut
1 1/2 tsp baking soda
3/4 tsp sea salt
1 Cup coconut sugar

Optional! If you want to add one of these for FALL FLAIR, whisk it into the dry ingredients.
1 tsp apple pie spice
           OR
1 tsp pumpkin pie spice
           OR
1 tsp cinnamon

In a separate bowl, whisk together
3 Eggs
9 Tbsp coconut oil, melted
1 1/2 tsp vanilla extract

Gently stir in 3/4 Cup Chocolate Chips or Cacao Nibs (Those mini chocolate chips by Enjoy Life are perfection!)

Chill in the fridge for about 30 minutes or overnight. Bake at 375 degrees for 7-10 minutes (when edges start to brown) and ENJOY!  P.S. They're Gluten Free!

Poached Salmon with Herb-Dijon Vinaigrette

I ALWAYS love a fast meal to prepare! My America's Test Kitchen Cookbooks are my best friend and we tried out a new recipe last week that I wanted to share. I modified it a little because I don't keep fresh spices in my house. For shame, I know! I also don't have alcohol in the house. Here is my version.  I, of course, doubled this recipe.

Ingredients

1 large lemon, sliced into 1/4 inch thick rounds
1 TBSP parsley (Double the spices if you have fresh! And reserve their stems.)
1 TBSP dill
1 red onion (or 2 shallots), minced
1 Cup water
4 (6 oz) skinless salmon fillets about 1 1/2 inches thick
1 TBSP honey
1 TBSP Dijon mustard
1 TBSP olive oil

Arrange the lemon slices on the bottom of a 12 inch skillet. Scatter parsley and dill (stems if you have fresh, otherwise use about 1/2 a TBSP of each), half of the onion over the lemon slices and add water.

Pat the salmon dry with paper towels and season with salt and pepper. Lay the salmon skinned side down on top of the lemons. Set the pan over high heat and bring to a simmer. Reduce heat to low, cover, and cook until the fish flakes apart when gently prodded with a paring knife. About 10 to 15 minutes.

Transfer cooked salmon and lemon slices to a paper-towel lined plate, cover with foil, and let drain while finishing the sauce.

Combine the remaining onion, minced parsley, dill, (I added the remaining 1/2 TBSP) honey, and Dijon mustard in a bowl. Return the cooking liquid to a medium-high heat and simmer until it has reduced to 1 TBSP, about 3 to 5 minutes. Strain the reduced cooking liquid into the bowl with the onion-herb mixture, whisk to combine, and season with salt and pepper to taste.

Gently transfer the drained salmon to individual plates, discarding the lemon slices. Spoon the vinaigrette over the top and serve.