Guacamole

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This guac is SO good, we made it twice in 3 days. The first time, we shared it with friends over dinner, the next time we hoarded it all for ourselves. So, in honor of our trip to California, I want to share my favorite guacamole recipe with you all. \

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What you need:
-4 avocados
-1/2 c. of onion
-3 Tbs of cilantro
-1 jalapeno
-2 roma tomatos
-1/2 lime
-salt

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Cut avocados in half and carefully remove the pits. Cube the avocado, scoop out of the skin and place in a bowl. Squeeze lime juice from half the lime over the avocado and sprinkle with salt, toss to coat. Smash avocado with fork. Finely chop the rest of the ingredients and fold into the avocado mixture. Serve with tortilla chips! Personally, we put a dollop on top of some piping hot quesadillas. Enjoy!

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Salted Brown Butter Krispies

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It’s been awhile since I did a recipe post! It’s not surprising though, because as a pregnant woman, I often crave things. The other day, I was craving rice krispy treats, but not just any treats – homemade, nutty, salted brown butter krispies. Luckily I stumbled upon this recipe and it seriously took the same amount of time. The brown butter added a luxurious depth of flavor, and I don’t think I’ll ever make rice krispy treat the same way again!

Usually, I’m a chocolate girl, but I wanted something a little lighter. I know these hardly seem “light” seeing as how they require a stick of butter, but alas, they were delicious and hit the spot for this typical chocoholic.

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What you’ll need:

1 stick of butter
10 oz. bag of marshmallows
5.5-6 cups of rice krispies
.25 tsp of salt

Maybe you’re thinking, why does this recipe need salt? how much difference could brown butter make? I promise you, you won’t be disappointed. The salt isn’t salty so much as it highlights the darker nutty flavor of the brown butter.

1. First, on medium heat, melt your butter in a big sauce pan. Stir frequently until the butter starts to bubble, then turn golden-clear. Be sure to scrape butter from off of the bottom of the pan. Watch vigilantly for the butter to turn from gold to brown. Remove from heat immediately after butter has turned brown, because there is a short amount of time between butter browning and butter burning.
2. Add your bag of marshmallows. You shouldn’t need to turn the heat back on, the hot brown butter should melt the marshmallow. Stir until most of the lumps are gone.
3. Add 4 cups of krispies and stir into the marshmallow mixture.
4. Sprinkle all of your salt over the krispy mixture.
5. Add the 2 remaining cups of krispies to the saucepan and mix until fully incorporated.
6. pour and press into an 8×11 pan [I spray mine with coconut oil before hand, but you can rub butter on the sides to prevent it from sticking.

Enjoy!

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DIY Kale Crackers

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My daughter loves cheddar bunnies. Yes, I am a mom who will pay $2 more for ORGANIC cheesy crackers vs the little orange fish. As parents, we try try try to do our best, and that includes what we’re giving our kids for consumption. I’m not a complete hippie ok, so just hear me out. These are easy, don’t involve a lot of effort, and are an easy way for YOU to give your kid an extra veggie throughout the day. Because of my daughter’s love for cheddar bunnies, we always seem to be out of them. She eats them in fistfuls and for some reason, she prefers savory tastes to sweet. Once upon a time my husband bought me these spinach+kale tortilla chips and I gave one to Sugar Plum because she would not leave me alone. Well, giving her a chip only intensified her clingy-ness because then she wanted to eat the whole bag. SO, I decided why not make my own kale crackers to satisfy her? Not only could I relax about the ingredients, but it saves me from going through $5 boxes of cheddar bunnies.

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What you need:

  • ⅓ cup of frozen kale  (loose leaf spinach works too though!)
  • ¼ cup oil (I use avocado oil)
  • ½ tsp kosher salt ( I use pink Himalayan salt)
  • 1 and ½ tbs water
  • ½ tsp baking powder
  • 1 cup flour (I use Bob’s Red Mill whole wheat flour)

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Sugar Plum was concerned at first, that it wasn’t cheddar bunnies that made their way into her mouth… She eventually asked for “more” of these kale starts, though!

Directions:

  1. Preheat oven to 375 degrees.
  2. Puree the kale, oil, salt, baking powder and water in a food processor or blender. (In my case, I used my nutribullet)
  3. Combine the flour and the spinach mixture in a mixing bowl.
  4. Knead the dough and form it into a nice ball.
  5. Roll the dough out on a well floured surface. The dough should be rolled out very thin for best results.
  6. Put the dough on a floured baking sheet or silicone baking mat.
  7. A cute cookie cutter, like my star, works well for cutting our the crackers from dough (a pizza cutter or knife will do if you don’t have one)
  8. Prick each cracker with a fork.
  9. Bake for approximately 20 minutes.
  10. Crackers should be put directly on a kitchen towel to cool, to maintain their crispness.

Enjoy!

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Veggie Muffins

The perfect way to sneak extra veggies into your baby or toddler’s diet!

Some times Baby Led Weaning is all too convenient in that, now that my daughter has the ability to feed herself table foods, I often cop out and hand her whatever cereal is close by. I try to justify this by only having organic cereal on-hand, but the truth is, it is imperative for babies to be getting iron and other nutrients from the food they are consuming.

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I made these egg muffins in an attempt to give Sugar Plum more veggies while still letting her self-feed, and it was also a way I could sneak in some rice cereal that I have left over. A couple months ago hubs got me these silicone cupcake liners that have made my world of baking so much easier, and they were ESPECIALLY lifesavers when it came to this egg recipe.

What you need [makes 6 muffins]:
-5 eggs [i used organic, free range]
– 2 tbs rice cereal
-1/4 c. of coconut milk [or any other milk]
-1 carrot peeled [specifically use the peels]
-1/4 cup of onion
-1 cup spinach
-2 TBS olive oil

Preheat oven to 360. In a skillet heat the olive oil, onion, carrot shavings, and spinach. Sautee until the onion is clear, then remove from heat. In a small bowl, whisk together the eggs, milk and rice cereal and set aside. Scoop sauteed veggies into a lined muffin tin. Pour the egg mixture over the veggie cups and bake for 25 minutes.

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My little one sure did enjoy them! [I did too!]