Soaked Oatmeal

Do you soak your oats overnight?  I had heard of others going through this super simple process but never did it myself until about a month ago.  Soaking your oats for 12-24 hours reduces the amount of anti-nutrients and allows for better digestion of the oats. 

Soaking your oats is super simple and cooks up quickly in the morning when you're ready to prepare them for breakfast.  Just add a little butter, maple syrup or honey.  This is how I soak my oats:

I add 2 cups of rolled oats (NOT instant), 2 TBSP lemon juice, 2-4 TBSP Wheat Flour, 2-3 TBSP Chai seeds (protein), 2 Cups of water into a clean Mason Jar.  Cover with a lid - give it a good shake and then let it sit on the counter until morning.  I then pour the oatmeal into a pot add 2 more cups of water and cook on medium heat until creamy. 

My girls love when I make this for breakfast.  I add a little butter and maple syrup (or honey) and they eat it all up.  You can also add your favorite dried fruits or some coconut milk.  I usually make a green smoothie or just a simple strawberry banana smoothie on the side for breakfast and this keeps us full and full of energy until lunch time.

Do you like oatmeal?  What ingredients do you  like to add to your oatmeal breakfast?  I think next time I'll try some toasted almond on top!

Serving God and My Family,
Crystal <><

My Favorite Homemade Bread Recipe

Picture Credit

A few years ago, a friend of mine sent me her bread machine after I showed an interest in learning how to make my own bread.  Sadly, after the first use, the bread machine broke, but I was SOLD on making my own bread after tasting the fruits of my (Read: Bread Machine's) labor.  My sweet husband then purchased me a brand new bread machine, and I used it up until I found this recipe.  I was a bit intimidated about making my own bread without the help of my bread machine - but once my husband and my mother went in together on a 6qt KitchenAid mixer, it is now the only way I make my bread. 

I cannot remember where I found this recipe or how long I've been using it (at least 2 years), but this is my favorite recipe and it hasn't failed me yet.  I make two loaves of bread at a time; this keeps me from having to make another loaf later in the week.  You could also pre-make the dough and freeze it for future use, just make it, wrap it in freezer safe materials and freeze.  The day that you are ready to make your bread, remove the dough from the freezer, allow the dough to thaw out completely and then cover and set in a warm place and then follow the instructions for rising times.

Feel free to play around with the flours.  I use 2 cups of Whole Wheat and 4 cups of All Purpose, but you can most certainly use all Whole Wheat or All Purpose.  If you are going to use Whole Wheat, I highly recommend using honey - it really does work well with the Whole Wheat Flour.

Homemade Bread

Yields 2 Loaves

Ingredients:

2 Cups warm water (110-115°F)

2/3 Cup Sugar (Or Honey)

1 ½ tsp salt

4 TBSP olive oil

6 Cups Flour (I do 2 Cups Whole Wheat + 4 Cups All Purpose – but feel free to use any combination that you’d like)

2 TBSP Dry Yeast

Directions:

1.      In a mixer bowl, dissolve sugar in water, and then stir in yeast.  Allow to stand until yeast forms a creamy foam on top (about 15 minutes). Turn mixer on low speed (I use setting 2 on my KitchenAid mixer) – add oil, salt, and flour. Mix until all ingredients are incorporated and the dough pulls away from the bowl.

2.      Remove dough, separate evenly into two balls of dough and place in lightly oiled bowls and cover.  Set in a warm place and allow the dough to rise for 2 hours – or until double in size.  (I wait the full 2 hours)

3.      Do this for each ball of dough: Take dough out of the bowl and use a rolling pin to carefully roll dough out into a rectangle shape, and then fold in thirds. Pinch sides and place in lightly greased loaf pans.

4.      Cover and let rise for one more hour.

5.      Bake a 350°F for 25-30 minutes, or until done.

6.      Remove from pan and let cool on a baking rack.

Once the bread is cooled, I wrap mine in wax paper and store in the refrigerator.  Feel free to wrap and store in the freezer for future use.

Enjoy!

Serving God and My Family,

Crystal <><

Meal Planning and Pre-Preparation

Picture Credit

I have been planning out weekly meals for a couple of years now and it certainly decreases unnecessary stress in my life.  I am constantly searching for easy, healthy and budget friendly meals to prepare for my family; and over the weekend  I found two new recipes to put into my "Pre-Preparation" menu planning book.  I regularly receive recipes and recipe tips from "Taste of Home" and have really enjoyed adding many of them to my recipe book.  This weekend the girls helped me pre-make some jars for a new Pasta Fagioli Soup recipe from "Taste of Home".

Pasta Fagioli Soup Mix

I purchased big bags of dried beans and after the girls measured them and poured them into our Mason jars, I decided to store what was left over into clean Mason Jars - I wish I would have thought of this idea before!  Storing my dried beans, rice, and granola ingredients in quart or pint sized Mason jars not only makes my pantry more organized but is just a cute idea! 

Some of my dry ingredients stored in Mason Jars

On Saturday I made fresh chicken stock from the carcass of a rotisserie chicken I purchased from Whole Foods and was able to freeze 4 cups and put two quart sized Mason jars of the stock in my ice box for use during the week.  This was the first time I've  made my own chicken stock - I don't think I will go back to buying the carton stuff anymore.  It was super simple and inexpensive.  I love DIY projects!

Homemade Chicken Stock

Meal planning and pre-making certain items for different meals throughout the week is a great idea to maximize your time each day.  I like using Saturdays for my big baking day.  I was able to make two loaves of bread, the chicken stock, and the pre-made Pasta Fagioli Soup mix for this week.  I saved money by making my own bread (I've gotten out of the habit of doing this and it costs me $3.99 a loaf at Whole Foods) and chicken stock (this costs me $1.99 a carton at Whole Foods), and it just feels good to get out of the habit of being dependent on the grocery store for certain items that are easily made at home for a fraction of the cost.  

Creating a weekly meal plan helps to cut down on unnecessary trips to the grocery store, which in turn cuts down on unnecessary stress that may come from not being fully prepared for each meal.  Managing your time wisely is part of being the keeper of your home (Titus 2:3-5).  The more time spent outside of the home because of poor planning can wreak havoc on your day, week, and most of all your family.  For our family, because my husband gets paid weekly, I do our grocery shopping every Saturday.  This gives my husband some daddy/daughter time with the girls, and I can get in and out of the grocery store in a timely manner.  I make sure I have a detailed grocery list for all of the items I will need during the week which corresponds with my weekly meal plan.  If I forget an item, then I simply improvise with something else - or we just do without it; if it isn't an essential item like toilet paper.

How do you plan your meals?  What are you "staple" meals that are on your weekly menu every week?  What techniques or strategies do you use to help cut down on meal preparation?

I read this today and thought I would share it with my readers.  Enjoy!

Exegetical Defense of the Woman as Keeper At Home: By William Einwechter (Th.M.)

Serving God and My Family,

Crystal <><

The Attack of the "Green Smoothie"

As many of you know, over the past several years we have completely changed our philosophy on nutrition and medicine to a more holistic approach to caring for the bodies the Lord has given us.  This means that we eat organic or all-natural foods (gotta be careful with "all-natural" though because often times it isn't all that "natural") and we treat many illnesses at home through food (LOTS of garlic as it is a natural antibiotic) and vitamin supplements like vitamin C and D3.  I do my best to steer clear of processed packaged foods as they generally contain hidden ingredients such as MSG and other nasty stuff that isn't good for our bodies - however when I do buy canned items they are always organic and from Whole Foods (they do not allow BPA or other toxic canning chemicals) and are things like canned diced tomatoes or spaghetti sauce - although I am trying hard to get better at canning my own tomato products. 

I have known about the "Green Smoothie" phenomenon for some time and we've tried it out on several occasions and found they are simply delicious and do provide the needed energy our bodies need to make it through the day, sadly however, I have not been as "gung ho" on this one as with other things in our diet - to my shame of course.  This morning after putting Eleanor down for her nap and the girls are watching a movie that coincides with our Bible lesson; I decided to catch up on blog reading and came across this little BIG gem.  It is a blog post from a new blog I recently came across - Large Families on Purpose - and their inclusion of the "Green Smoothie" into their morning routine for breakfast.  After reading through it, I am convinced that I need to make adding a green smoothie into our breakfast routine more of a priority.  (I do need to get a new blender though as mine kicked the bucket on Thanksgiving Day!)

I know of several other people who have incorporated a green smoothie into their menu planning for breakfast meals and they have had nothing but wonderful things to say about it.  I would however, when possible, make fresh juice to add to ours as I do have a very nice juicer.  I believe all in all, this is a great idea that would be quite easy for everyone who is health conscious to add into their arsenal of recipes - your bodies will thank you!

Do you make green smoothies already? If so, what are your favorite recipes?  Do your children have a favorite "green smoothie" recipe?  I'd love to hear from my fellow "Green Smoothie'ers", so leave a comment below with your best recipes!

*Note* The picture above is from Whole Foods' website that is attached to a very tasty recipe for a "Double Green Smoothie" - Go check it out! 
 

Serving God and My Family,
Crystal <><

-I do not necessarily "agree" with everything posted on the blog I recommended. 

JUICE! (Juicer Recommendation)

We ordered this Jack Lalanne juicer a couple weeks ago and got it in the mail today!  I made apple carrot juice for me and the girls, and it was OH SO YUMMY!  I highly recommend this juicer.  I find it simple to use and clean, and it really does produce a good amount of juice.  If you are in search ofa good juicer, there is an awesome sale going on over at Jack Lalanne's Power Juicer website.  Buy 1 get 1 FREE for only $99 (plus shipping and handling of the extra unit).  You can give the second one away to a friend or family member as a great gift!

More juice recommendations to come!

Serving God and My Family,
Crystal <>< (SAHM)

Flourless Brownies (changed it up a bit this time)

 

I made these a few days ago for the first time and we loved them!  This time I used GFCF cocoa powder and added some swirls of organic peanut butter.  YUMMY!

SOOO YUMMY!

If you'd like the recipe, you can check it out over at Whole Foods:  http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2594#comments

Enjoy!

Serving God and My Family,

Crystal <>< (SAHM)

Quinoa and Strawberries (Breakfast)

This was such a yummy breakfast!  Here is how I made it.

Ingredients:

1 Cup of Quinoa

1 Cup Coconut Milk

1 Cup Water

2 Tablespoons Honey

1 Tsp Cinnamon

Fresh Strawberries

To cook the quinoa:

Rinse the quinoa like you would rice.  Add quinoa, coconut milk and water to a saucepan.  Cook on medium until it starts to boil then lower temperature and cover for about 15 minutes, until the quinoa is done.

Once the quinoa is cooked, put in a bowl and add the honey, cinnamon and fresh strawberries.  I also added a bit more coconut milk…YUM!

This was the best breakfast!  We all loved it!  You can certainly use any berry you’d like, or any milk you’d like.  Since we are dairy (and casein) free I used coconut milk.  Feel free to use agave nectar or stevia for your sweetener instead of honey.  I chose local honey because it helps with Malachi’s allergies.

Enjoy!

Serving God and My Family,

Crystal <>< (SAHM)

Porcupine Meatballs Recipe

I saw Paula Dean make this on the Food Network the other day, and just had to make these for my family.  It was super easy and super yummy!  Here is how I made them.

Ingredients:

1 pound of grass-fed ground beef

1 ½ Cups Organic white rice, divided

Organic Onion Powder

Organic Garlic Powder

½ Green Bell Pepper, chopped

½ Onion, chopped

1 clove garlic, minced

1 (14.5oz) can of organic Italian Seasoned Tomatoes

2 Cups Organic Beef broth

Directions:

Preheat oven to 400°F

In a large bowl mix beef, ½ cup of rice, onion and garlic powder.  

Form into golf ball sized meatballs. Place the meatballs in a large casserole baking dish.  

Add the rest of the rice, the can of tomatoes and the broth.

 Mix it a bit, cover with aluminum foil and bake for an hour.

When you take the aluminum foil off the rice should have popped right out of the meatballs.

This was such a yummy supper.  I served this with organic green peas and it was a hit!  I will definitely make this again.

Enjoy!

Serving God and My Family,

Crystal <>< (SAHM)

P.S. For the original recipe go HERE.

Flourless Brownies (Recipe from Whole Foods)

OH SO YUMMY!

Ingredients I used

Gluten Free

Check the label to make sure it is Gluten Free

These are so yummy!

I got this recipe from Whole Foods and tried it out today.  These were so delicious!  Now that we are eating a gluten free and casein free diet, I have been trying out all sorts of new recipes.  I love brownies, so when I saw this recipe on Whole Foods' website I just had to try it!  SO YUMMY!

I also was able to find gluten free, dairy free and even soy free chocolate chips, along with gluten free vanilla extract.  (Regular vanilla extra contains traces of gluten...FYI.)  I also used vegan (soy free) butter, which is so yummy too!  I chose to use carob powder instead of cocoa powder because it is caffeine free.

I highly recommend this recipe.  Head over to Whole Foods and check it out, and then make them yourself to see how good these are! You can find the recipe HERE

Serving God and My Family,
Crystal <>< (SAHM)

YUMMY LUNCH: Emeril's Penne with Sausage and Escarole

Ingredients

·  1 pound penne pasta

·  1 teaspoon olive oil

·  2 medium onions, cut into small dice (about 2 cups)

·  1 red bell pepper, cut into medium dice (about 1 cup)

·  1/2 teaspoon salt, plus more for the pasta water

·  1/2 teaspoon freshly ground black pepper

·  11/2 pounds sweet Italian sausage, casings removed (or bulk sausage)

·  2 teaspoons minced garlic

·  1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)

·  1/2 cup grated Parmigiano-Reggiano cheese

·  1/4 teaspoon crushed red pepper

·  2 tablespoons extra-virgin olive oil 

Cooking Directions

Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.

While the water is heating and the pasta is cooking, heat the olive oil in a 14-inch sauté pan over medium heat. Add the onions, bell pepper, 1 /2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.

Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.

Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately. 

This recipe was super easy and SUPER YUMMY!  (I used mustard greens because I couldn't find escarole at our Whole Foods)  You can find the recipe at http://abcnews.go.com/GMA/recipe?id=12923928

Serving God and My Family,

Crystal <>< (SAHM)