9/12/15

eats// overnight oats


 
We finally jumped on the overnight oats bandwagon.  Not too sure what took me so long to try it out, but won't be looking back! With Charlie back in school, time in the mornings is even more limited and his lack of desire for eating meals makes mornings even tougher.  They usually go something like this, Me: Charlie what do you want for breakfast?
Charlie: "NOFING!"
Me: Charlie time to get dressed.
 Charlie: "NOOOO" as he runs circles around the house naked, I wrestle his clothes on stop to get his lovie out of the dogs mouth for the 1000th time.
 Me: Charlie, you still need to eat.  
Charlie: "NOOOO, PLAY."
Me: Ugh, why do I bother cooking for a toddler? Charlie come on the dog is trying to eat your food. You cannot go to school hungry please try and eat.
 Charlie: "NOOO THANK YOUUUU."
 Me: "It's time to go, you can eat a granola bar in the car where are your shoes?"
Charlie "NO shoes, and take your hair down mom, looks better that way"
HA! Like I have time to do my hair while trying to get you feed and out the door for school, forget the shoes! You're teeth did we brush them...???
Most days I wonder why I bother trying to feed this child who can survive off cheerios and milk, then I suppose it's because maybe that's some sort of parent neglect, although he would highly object. Anyway you get the point it's just not worth slaving in the kitchen for food to go to the dog or disposal. I heard of these overnight oats a while ago and finally decided to try it out.  They seriously are so good it taste wrong to eat for breakfast, its like a sweet treat packed with wholesome ingredients and Charlie will eat it because A. its sweet and B. I serve it to him in a mason jar and he thinks anything in a "honey jar" like Winnie the pooh is wonderful!  This is also a great recipe to make the night before hosting brunch, I serve it along with a fruit bar for toppings!
Check out  Five heart home, for overnight oats recipies, PB Banana (our favorite), Raspberry Nutella & Coconut Almond 
 Happy Saturday!
 

9/2/15

eats // Adios Summer

It's always bittersweet sending off summer.  Not because the pool is closed yet the heat will linger nor because watermelon will be out of season yet my little guy will still crave, NEED it. But because my little guy will be one whole year older! Bye-bye slightly terrible yet terrific two's welcome threenager!  Happy birthday duder!


 
 

 

8/24/15

eats // crock pot gluten free tomato soup

Fall weather is still weeks months away for us here in GA., but I'm eager for crisp air and beautiful leaves, not to mention boots, cute jackets, boiled peanuts and soup! In preparation for fall my crockpot has been working overtime the past two weeks, meatloaf, tomato soup, orange chicken and the list goes on....
It maybe in the 90's here but yes we went to town on some tomato soup, apple slices and cheese, for lunch.  I'm so happy Charlie and I share the same love of all things soup!  This tomato soup never fails, it's a fall/winter staple (or a random Summer lunch) in our house.  Usually I slow cook a large batch, we eat half for dinner with grilled cheese sandwiches (of course!) and freeze the rest in small mason jars --- the perfect size to defrost for lunch.


 


 
Tomato Soup
serves: 8 - 10  prep time: 15 min cook time: 6-8 hours crockpot "low"
Ingredients:
  •  3 lbs of vine-ripened tomatoes
  • 1 med onion, chopped
  • 1 cup cooking sherry
  • 3 T granulated white sugar
  • 1 gluten-free chicken bouillon cube
  • 2 T chopped fresh basil
add later
  • 1 cup heavy cream
  • sea salt & cracked pepper to taste
optional:
 tomatoes/ sour cream and / or Parmesan cheese for garnish

Instructions:
  • Wash all tomato's, cut them in quarters and place in crockpot.
  • Chop onion and add.
  • Cover with tomato juice and sherry.
  • Add bouillon cube.
  • Stir in sugar.
  • Add chopped basil.
  • Cover and cook on low for 6 - 8 hrs.
  • Use an immersion blender to purée the tomatoes, or transfer soup into a blender in small batches and blend.
  • Stir in cream and enjoy!

8/21/15

eats // shrimp & asparagus stir fry over cauliflower rice

This is such a tasty gluten free, stir fry, the flavors of the lemon and ginger are so fabulous!  I served it over cauliflower rice, (omit lime and cilantro) it would also work over fried rice or simply as is without any rice. I will be cooking this dish up a lot as we transition into the fall months.
 

 

 
 
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
  • ½ teaspoon salt, divided
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
Lemon Sauce
  • ⅔ cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
Instructions
  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
  3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp and just barely beginning to brown. Season asparagus with ¼ teaspoon salt. Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds.
  4. Pour in lemon sauce mixture into frying pan with asparagus.
  5. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened.
  6. Remove from heat and serve.

8/14/15

eats // burrito madness

The dinner time power struggle is over! We have a little one with a love affair for burritos.  I don't know why I'm surprised, he comes by it naturally his daddy is also a lover of all things burritos.  If you can wrap it this picky toddler will eat it!  I believe it's less of the fact that he actually likes the way his burrito taste and more of the fact that he "made it" so he will eat it.... kind of like what  he picks out at the grocery store always tastes wonderful, even veggies! But oddly enough what I cook or what I pick out at the store is tossed to the dog.  So burritos for dinner every night it is, we typically make hummus, cucumbers, raw peppers and red onion burritos, but at times like spaghetti and meatball nights his plate ends up with a spaghetti and meatball burrito, when he decides at 4:00 he is starving and must have a burrito NOW I grab all the chopped up items in the refrigerator and toss it his way....a pineapple, hard-boil egg with shredded cheese and pepper burrito was created this way, fancy! And oh yes he eats them, all of them! On a more appetizing note he also enjoys pizza making which can be less of a mess and much more appetizing. 






8/11/15

littles // Volume 3 North Atlanta / Alpharetta activities for babies & toddlers


Woo-hoo in our neighborhood school is officially back in session! This means the little ones can play without getting run over by the "big kids."  Charlie's nursery school does not go back for another few weeks, so we are going to try and soak up the last of  summer while we avoid climbing on the walls and trying to take pony rides on our (small) dog.  The Avalon, a new outdoor shopping mall by us holds toddler events every Tues. till Sept.  It's held outdoors and they have everything from crafts to face paint and special appearance's from special princesses.  It was system overload for my shy guy, who enjoys watching the action rather then being in the middle of it.  But the Regal summer movie express at the Avalon was just perfect for him an only $1.00, every Tues and Wed during the summer.


Little Acorns

Every Tuesday morning
10 AM - Noon
 April-September
Bring your pre-school aged tot for playtime with Avalon’s ExperienceMakers in the Plaza while you sit back and relax. Weekly happenings may include face painters, storytellers, arts and crafts or magicians.


Admission to the Summer Movie Express is only $1. Tickets available for purchase at the box office and all movies start at 10:00 am. Each week both movies play on both days. A portion of the proceeds goes to the Will Rogers Institute.

For more information visit:

http://www.experienceavalon.com/

7/31/15

eats // greek chicken kebabs & tzatiziki sauce

 
 
 
Bring on the summertime grilling!  Any excuse we get to eat and drink outside we are all about, cooking on the grill is no exception.  I came across this tasty gluten free Greek kebab recipe on pinterest --- it did NOT disappoint.  And big WIN for minimal kitchen clean up!
 
Greek chicken kebabs & tzatiziki sauce
serves: 4  prep time: 30 min cook time: 20 min
 
Ingredients:
 
  • 1 3/4 - 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1/4 cup + 2 Tbsp olive oil, divided, plus more for grill
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 2 large red bell peppers, diced into 1 1/4-inch pieces
  • 3 small zucchini, sliced into rounds
  • 1 large red onion, diced
  •  
    Tzatziki
  • 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks
  • 1 tsp salt
  • 2 (5.3 oz) containers plain Greek yogurt
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • Freshly ground black pepper
  • ***simply mix all above ingredients serve cold as a dip for kebabs***
     
    Instructions:
  • In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate for 1 hour.
  • Toss veggies with 2 Tbsp of the olive oil and season lightly with salt.
  • Preheat a grill over medium-high heat. Thread veggies and chicken on skewer's. Brush grill lightly with olive oil, place skewers on grill. Grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve with Tzatziki sauce.
  •