Well hello there!
It’s been awhile… a minute… forever and a day… ok, it has been way too long. The wonderfully fantastic thing is, ever since I started this little humble blog of mine, I have received SO many positive responses and many have asked me to update. Life has been so crazy busy because of Abby’s bi coastal birthdays and so far, our summer has been filled to the brim with play dates, friends, projects, work, church and most importantly family time. On a personal note, I had my body fat measured this past Saturday. You know, those trucks that come and you completely submerge yourself under water and feel like you’re going to die because you’re supposed to blow at least 95% of the air out of your body. Yeah, I did it and although the results were better than I thought, they still were not great. Boooo. On the other hand, my hubby received fantastic results and since the doc did say 80% of your fat/health/weight is from your diet, I received a huge thank you from him. Abby also received great remarks on her 1 year visit and the doctor was super impressed with her iron levels saying that her numbers weren’t expected to be seen until at least 6 years old, which she said was awesome! If any of you are curious, Abby clocked in at 50% weight, 50% head circumference and 80% height. Sooooo, I guess I’m taking care of my family well with their meals but ugh… woe is me… not. I feel great when I eat well and the doc this weekend said that doing 80% paleo was going to be good for me. Such positive words of encouragement because I do enjoy paleo but by no means am I a hard core cave woman. On that note, here are two recipes that have been big hits in our home. Yes, the juicing recipe requires two contraptions and why yes (insert best Asian British accent), I know my Vitamix can blend all the stuff without having to juice but seriously, the texture is a difficult one to gulp down so you really think a baby would be keen to that stuff? Uh, no… negative… bye. For babies and kids, texture comes first then taste. There have been many times where something touched the tip of Abby’s tongue and she was done. I always want Abby to know how great something tastes so I am sensitive to blah textures. So if you are one to say that your child is picky or doesn’t like a certain ingredient, I always say to try and prepare it another way! Also, for the cereal fruit bar inspiration and recipe, I will have to say a huge THANK YOU to Against All Grain!
Super Green Juice
Prep apples, carrots and cucumbers for the juicer
Juice away! This amount made enough for all 3 of us. Once I portioned out Abby’s 4-5oz, I added 2 medium beets to our juicer and that was enough for 2 16oz mommy and daddy juices.
Grab a handful of spinach. I make sure it’s baby spinach because the texture and taste are very friendly once blended. Yes, this was all for Abby.
Add half an avocado, half a banana and all the spinach into the blender along with the juice
Blend away… so beautiful
Abby, enjoying her cup with saran wrap because we didn’t have any clean straw cups at the moment. No Judging 🙂
Good For You “Cereal Bars”
Have you ever tried the bars that are meant for babies and kids that are in the stores? Heck, even the nutri grain bars. They are gross and even if it’s organic, there are so many unnecessary ingredients. On top of that, it’s stupidly overpriced for sugar and grain. Ok, end rant. This is my solution to those bars. They taste really great, have half the sugar of a nutri grain bar and 30% less sugar than a Plum bar. Abby enjoyed them today as well as both hubby and I.
- 3/4 cup of almond flour (The finer the better. Honeyville is a great brand)
- 1/2 cup of coconut flour
- 1/2 tsp of baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup of coconut oil
- 2 eggs (must be at room temperature or your oil will harden up like mine did.. yayee)
- 1/4 cup of maple syrup or agave
- 1tsp of vanilla extract
- 3 tablespoons of a preserve (I mixed strawberry and guava). You are free to use as much filling as you want, technically.
- 3 tablespoons of water
Combine all the dry ingredients and incorporate well then set aside
Combine all of the wet ingredients (minus the preserves) and whisk them until creamy. For mine, I think the coconut oil messed things up so it became frothy. I told you I couldn’t bake!
Combine all of the ingredients together and either use a stand mixer to blend well or do what I did and use your hands. Again, I can’t bake and I’m really lazy when it comes to it. Once it forms into a dough, divide it in half and wrap each in saran wrap. Place them both in the fridge for at least 30 minutes. Once they are a bit harder, roll one out to a 1/4″ thickness and cut the sides off to form a rectangle or square. A pizza cutter works best for this. Then cut it down the center then cut vertical strips that are about 2-3″ across. Spread a thin layer of preserves
Use a spatula to lift the other side and press all of the edges together. This dough is very easy to work with so doing this is simple and quick. Repeat for the other piece of dough that is in the fridge. I came out with 11 bars but I think it’s because my measurements were inconsistent. Obviously…
Bake at 350 degrees for about 12-15 minutes until they turn golden brown.
These were yummy… not too sweet and filling. I love giving Abby something like this as a snack because it has a good amount of fiber, protein and healthy fats.