New Dad Boot Camp! 5 Things You Need to Know

Today, I want to touch on a subject that is gaining new ground... the reality of becoming a dad. There are loads of articles, blogs and advice on being a new mom, but dad has big changes coming too! Some of you may already be fathers and some of you are expecting. This is by no means a complete list and I welcome comments and stories to enrich it. I hope this post can shed some light on being a new dad and help you realize your significant other is not crazy!

New Dad Boot Camp

Becoming a father is a different type of boot camp. You will be sleep deprived, hungry and physically exhausted! One smile from your little one will make it all worth it. New fathers are a little behind when it comes to accepting that life is going to drastically change. Mommy has been mommy since conception and her life has already drastically changed. She had 40 more weeks to come to terms with this than you did. This can cause big problems in a relationship sometimes. New fathers often feel they aren't doing a good enough job or they don't rate. This isn't the case. You may be able to diffuse tension by understanding mom and letting her know you realize you are a little behind because she has been changing physically and emotionally since conception. Just recognizing this can make a big difference.

It can take much longer than 6 weeks for a woman to "go back to normal." I know the doctors say 6 weeks and everything will be fine. But, I can tell you this can take almost a year! Why? Women can have physical damage that may cause lasting pain during child birth. They also may be dealing with breastfeeding, hormonal changes, weight issues and birth control options. Pregnancy is a big feat to undertake and being sensitive to your partner will go a long way.

Be careful not to become a push-over. While I strongly advocate being sensitive, be sure to also speak your mind. You are a parent too and have the right to make decisions regarding your child. Don't give all control over to mom. This will not only make you feel out of the loop, it will also overwhelm your partner. No matter how bossy or "mommy knows best" a woman can come off, we like it when dad takes control and makes decisions. 

Staying home is hard work. Whether you or your partner choose to stay home, it needs to be recognized it is hard work. Being home with my boys is the hardest career I have ever had. It requires careful planning, loads of patience and physical activity. Staying home is non-stop work and there is not a quitting time or a run to Starbucks for morning coffee. Parents who stay home feel isolated often, and can suffer from depression. The lack of adult conversation and cognitive stimulation are some drawbacks to staying home. The quality time with the baby and lack of work stress are some pros to staying home. Every night, mom and dad need to make time for each other and talk about each others day because even if it was the same as yesterday it is nice to know someone cares to hear about it.

Make mom leave the house without you and the baby sometimes. This is important because it gives dad some time to bond with the baby his own way. It also gives mom some time to get things done or pamper herself. Having a baby changes life, but we are all still individuals with hobbies or interests that didn't disappear because a baby came along.

Let it Grow: Plant with Your Toddler

Spring time has come! The weather now allows for much needed outside time for the little ones and the parents. I live in a townhouse with limited yard space so we love the park. However, going to the park is not always feasible. So, planting with the little ones turned out to be a great outside structured activity. It helps teach them about science, nature and taking care of things. 

What you need:

Small shovel - $1.00 Target

Dirt (the dirt in the yard works just fine!) - Free

Plastic bucket with plastic shovel - $1.00 Target

Pack of Seeds - $1.00 Most places

Small metal bucket - $1.00 Target

Cup of water - Free

First choose seeds wisely. You will need hearty seeds that don't require much depth and grow well in most soil types. We went with blue flowers that grow well in pots, most soil types and like full sun. You could also do herbs such as cilantro or basil. 

Next, dig some dirt. Let the little ones help if possible. Put the dirt into the plastic bucket and insert shovel. It is best to use dirt from the ground for this to avoid exposing your little ones to pesticides and/or plant food that is commonly found in commercial soil mixes. 

Then, let the little ones fill metal bucket with soil about 1/2 full. Add the seeds and put a little more soil on top. The bucket should be ~3/4 full at this point. 

Last, water it and put it in the sun! Be sure to explain everything while planting. I do realize a toddler will not grasp the full concept, but it is good for their brain to hear you talk to them and explain each step. 

Let your toddler water the plant daily. Make it their plant they need to care for. Toddlers love to have some responsibility and they love to mimic mommy and daddy. Put a small empty watering can where they can reach it. When you water plants everyday let your little one get the their watering can and do it too!

Helpful hints: 

*A vinyl tablecloth on the porch will help catch spills and can be shook out once done.

*Plants done by the little ones make great gifts for grandparents. 

*You can decorate and reuse household items, such as yogurt containers or coffee containers, instead of buying a metal bucket.

Rebekah, Esme and Tate enjoying planting on the back porch!

Esmé's favourite cheesy, chicken, pasta bake/ vegetarian alternative available below

This recipe is an adaptation of a recipe my sister made when she was in high school for home economics. Her recipe was called pasta pie and was loaded with veges. I LOVE the loaded vegetable version myself and will provide the substitutions in the recipe listed below. However, my husband who absolutely hates, peppers, onion and mushrooms didn't take to her recipe. So being a good and faithful wife I decided to alter the ingredients to cater to his pallet. For the tomato sauce 6 large juicy ripe tomatoes chopped 1 tablespoon of butter 1 tablespoon of dried oregano 1 tablespoon of dried parsley 1/2 tsp of cracked black pepper 1/2 tsp of kosher salt 4-6 cloves of chopped garlic 1 tablespoon of tomato ketchup 2 teaspoons of sugar For the cheese sauce 2 pints of milk (2 percent is sufficient) 1/4 cup of flour 1/4 cup of melted butter 1/2 tsp of Dijon mustard 2 cups of grated cheddar cheese 1 package of chicken tenderloins 12 oz of pasta, rigatoni, shells, penne (whole grain can be used) 1/4 cup of Parmesan cheese. In a large saucepan melt a tablespoon of butter and gently sauté the garlic until transluscent, 1-2 minutes. add the tomatoes, ketchup, herbs, sugar, salt and pepper and cook over a low heat until the tomatoes are soft and pulpy. 20-30 minutes. Using an Emersion blender, blend the cooked tomatoes to form a sauce. Alternatively ladle into a food processor or blender and blend until smooth. Return to the saucepan and simmer on low for another 15 minutes. Whilst the tomato sauce is simmering, bring 4 qts of water to a boil and cook the pasta according to instructions. Drain the pasta. Melt 1/4 cup of butter in a separate pot and stir in the flour. Mix thoroughly to form a roux. Slowly add the milk and whisk to remove any lumps. Slowly heat the sauce to create a bechemel. Once thickened, remove from the heat and add the Dijon mustard and grated cheese. In a large 9x13 dish, lay the chicken tenderloins on the bottom of the dish, in a single layer, covering as much of the bottom of the dish as possible. Next, pour the tomato sauce over the raw chicken, coating evenly. Add the cooked pasta in another layer over the top of the chicken and sauce. Finally pour the cheese sauce over the top of the pasta. Sprinkle the top of the dish with 1/4 cup of Parmesan cheese. Bake in a 375 degree oven for 40 minutes. For a Healthier vegetarian version, I substitute the chicken for sautéed vegetables, broccoli red, green and yellow peppers Red onion squash mushrooms. I lay the sautéed vegetables in the bottom of the dish, top with the tomato sauce, then layer the pasta, then I add a layer of sautéed spinach. I change the cheese sauce recipe slightly, omitting one cup of the cheddar cheese and substituting for a cup of ricotta or cottage cheese. Bake in a 375 degree oven for 30 minutes.

Honeynana cinammon oatmeal- a quick, easy and nutritious toddler breakfast

My daughter Esmé (16 months) loves this oatmeal, I make it at least once or twice a week as a breakfast staple. When you have a toddler I find breakfast time quite tricky. I'm always a bit scatter brained in the mornings and it's nice to have a few go to recipes that I know will leave my daughter full and provide her with a healthy breakfast. Ingredients Either one packet of instant oatmeal (plain) Or half a cup of oatmeal cooked according to instruction in the microwave. 1 banana, gently mashed with 2 teaspoons of honey and 1/4 teaspoon of cinnamon. Gently fold the banana mixture into the oatmeal until fully incorporated. Occasionally I will add a spoonful of fresh blueberries or even 4-5 chopped grapes. You could try your toddlers favourite fruit to try and entice them. I find that the mushy banana makes the oatmeal more palatable for my daughter, she also enjoys this served at room temperature and will eat much more when the mixture has cooled significantly.

The ultimate key lime pie

I make this recipe for my husband on special occasions, I foolishly made him one to take into work last year and now get inundated with requests for key lime pies from his co-workers. This is absolutely delicious, especially now the summer months are approaching.

Ingredients

5 egg yolks
1 can of sweetened condensed milk
1/2 cup of heavy cream
1 cup of fresh squeezed key lime juice
The zest of 2 large limes
Pinch of salt

For the crust
1 1/2 packets of graham crackers
1/2 cup of sugar
2 tablespoons of melted butter

In a food processor combine graham crackers and sugar and process until fine breadcrumb texture, add the melted butter and process again for 1-2 minutes until the crumbs are well coated with the butter and the mixture looks slightly moist.

Press the crust into a pie tin and smooth with the back of a metal spoon. Bake in a preheated 350 degree oven for 10-12 minutes until lightly brown.

While the crust is baking, juice a bag of key limes until you have a cup of juice. Alternatively, you can use half regular limes and half lemon juice. In a large mixing bowl combine the egg yolks and the sweetened condenses milk and mix until thoroughly combines. Gently stream in the lime juice. Whisking continuously until the mixture thickens. Add the lime zest and the heavy cream and mix until combined.

Pour the key lime mixture into the baked pie crust, gently tap the pie pan to release any air pockets. Return the pie to the oven and bake for 15-20 minutes, remove the pie and refrigerate for at least 4 hours, preferably overnight to allow the custard to set.

Serve with the remaining whipped heavy cream.

Chic-fil-a copycat chicken sandwich

I'm going to come right out and admit it, I LOVE me some chic-fil-a! So does my 16 month old daughter Esmé. I also love to cook and recreating recipes is my passion so, I thought I'd give the chic-fil-a sandwich a whirl, and this is what I came up with.

Ingredients
Serves 4
2 large chicken breasts cut horizontally
1 ripe tomato
4 ribs of lettuce
4 slices of cheddar or pepper jack cheese
4 soft white hamburger buns
8 dill pickle slices
2 tablespoons of butter

For the brine
1 quart of cold water
1/4 cup of salt
1/4 cup of sugar
1/4 cup of pickle juice
1 ziplock bag

For the coating
2 cups of Ap flour
1 tsp of baking powder
2 generous tablespoons of black pepper
1 teaspoon of cayenne (optional)
1 tablespoon of dried milk powder
2 beaten eggs

Place the four chicken pieces in the brine in a ziplock bag and refrigerate for 1/2 an hour.
Assemble the breading mixture and place into another ziplock bag
Beat the two eggs, remove two tablespoons of the egg mixture and add it to the dry breading, mix thoroughly until the breading becomes clumpy.

Remove the chicken and pat dry.
Dip in the egg mixture and then coat in the breading, pressing the mixture into the chicken.
Gently shake the chicken to give a ruffly, cracked looking texture to the breading.

Fry the chicken in 1qt peanut oil at 350 degrees until golden brown and internal temperature reaches 160 degrees.

Gently toast the buns bottom side down in a skillet using the butter until lightly golden brown.

Add the drained, fried chicken, a slice of cheese, 2 pickle slices, 1 rib of lettuce broken in two and a juicy slice of tomato.

Serve hot and fresh.

Lorien's Lasagna Cups

I am always trying to find or create recipes that are easy to make and can be frozen or made ahead. These lasagna cups are perfect for both. They are easy and can be frozen or made the day before and refrigerated. The lasagna cups have been a big hit with my son Tate. They have some crunchy parts, some noodle parts and loads of cheese! Also, I can sneak in veggies and find a good way to use up leftover spaghetti sauce. Below is a basic recipe, but you can jazz them up with your favorites!

36 Wonton Wrappers
~8 oz. Marinara Sauce
Shredded Parmesan Cheese
Shredded Low Moisture Part Skim Mozzarella
Muffin Tin

1. Place one wonton wrapper in muffin cup and form to cup bottom.
2. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add as much cheese as you like.
3. Place wonton wrapper on top of cheese.
4. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add as much cheese as you like.
5. Place wonton wrapper on cheese.
6. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add  as much cheese as you like.
7. Bake at 375F for 10-15 minutes. The edges should be golden brown and crispy.

Makes 12 lasagna cups

(Tip: You can add ricotta cream and fresh basil to the top just before serving for a yummy adult appetizer.)

Late Bloomer Love: Delayed Milestones

Your baby is 10 months old. He doesn't crawl, pull to sit or stand, and he barely rolls. The 9 month checkup went something like this:

 "Your baby is very healthy, growing well, but you may need to see a occupational therapist..." 

What does that mean?! This happened to me with my oldest son, Tate. I knew he seemed a little slower than other babies when it came to gross motor skills, but I didn't think therapy was necessary. I was heartbroken. Did I do something wrong? Was he not getting enough nutrition? Did he hit his head to hard? Next, I did the worst thing possible... I Googled. Every worst case scenario was thrown at me in a string of mommy circles and posts. Words like cerebral palsy and neurological condition came up. Now I was freaking out, having panic attacks. I was also 6 months pregnant at the time going through all the stages of grieve, and it was completely unnecessary. 

Yes, unnecessary. If you are in this spot, do NOT freak out. It will be fine. There isn't much support for parents of late bloomers. I was usually at play dates hearing how this baby rolled both ways at 4 months and that baby crawled by 6 months. These proud parents don't realize the shame and guilt parents of late bloomers feel at hearing this and having nothing to add. I just quit going out. It was too much for my son and I to handle. Finally, I stopped resisting therapy. 

I went to see the occupational therapist for an evaluation. It was painless and covered by insurance. I learned most counties have a program set up to help with these situations and that early intervention is healthy for your child. My husband fought it because it felt it was unnecessary and not good for Tate. Turns out those feelings of guilt and shame weigh just as much on daddy as mommy. We kept thinking if Tate went to therapy something was wrong and it was our fault. Truth is - NOTHING was wrong, he was just different. 

The therapist evaluation made me feel so much better. Yes, my son did display a 3 month delay in gross motor skills, but he also displayed enhanced cognitive and emotional skills. I was not totally getting it wrong and my baby was growing and learning! It was a relief to hear this. I went ahead with therapy to work on the gross motor skills. Tate displayed a condition known as low muscle tone. Low muscle tone doesn't always infer not normal muscle tone, but muscle tone that falls on the low side of average. Children with low muscle tone must be stronger to compensate. My son had just as much strength as other babies his age, but he needed a little more to accomplish the same the tasks. He also needed confidence. 

Providing a safe environment, being very patient and giving encouragement will provide a foundation for confidence. When babies try to do something and find they are not able and they can get hurt, they back off. Sometimes they get anxious because they don't have the ability to move away from something that scares them or closer to something that makes them feel better. This can cause even more anxiety and a resistance to try the activity again. Taking your baby out or leaving him can make it worse. It is important to always make sure your baby feels safe and comfortable to help him build the confidence he needs to master the milestones.  

The therapy worked really well. Tate did one on one therapy in our home for 2 months. Within weeks he was sitting himself up and by the end of therapy he was army crawling and pulling to stand. The therapist only came once a week. When she was there, she stayed on his level and did exercises with him while playing. She stopped if he got over-wrought. She also showed things I needed to do with him everyday to encourage movement and build confidence. Finally at 13.5 months my son crawled for a graham cracker! I was so thrilled. It had been a long process to get to this point, but it wasn't over. He still would not stand alone or walk. 

We did not resume therapy, but we worked with him everyday. We also gave him space to explore on his own. He needed some more independent time to get a feel for his environment. I stopped keeping him in the carrier and started setting up play stations in every room for him to have self exploration. It was great. He finally could go out and feel confident. He started making friends and interacting with other people. At 18 months he started walking and he was walking well. It was like he never missed a beat. Suddenly he was just as advanced as every other 18 month old I ran into. 

Tate is now 22 months old. He walks, runs, climbs, goes up and down steps and interacts with other children. No-one can tell he was a late bloomer. He is a normal toddler. He is confident and it shows. I am so proud of him because I know it took him so much more work to overcome his low muscle tone and be able to run next to his friends. My youngest son, Braden, is also a little slower on gross motor skills, but this time I am not worried. I know there are great things I can do to help him and that he will get there. It is OK for your baby to be different and acceptance on the parents part helps the baby so much. 

When I was dealing with Tate as a late bloomer I did not take the time to reflect on the good things that come out of having a late bloomer. My son and I are very close because I stayed with him. I carried and held him more than I would have if he had been hitting all his milestones. My son trusts me implicitly. He also understands so much because he was close to my face often and watching me talk, cook or sing. His attention span is great when doing activities because he had to wait for mommy to help him through things. He also understands emotion and picks up on it easily, I think, because being a late bloomer was also an emotional time for him. I see him pat his brothers back when brother is upset and give hugs and kisses to his friends. 

If you are a parent going through this, I hope I helped. Below are some suggestions for working with your child:

1. Make exercise time play time and stop when he is over-wrought. 

2. Only do intense work with him once or twice a week and be sure to give ample nap time on those days.

3. Respond to your babies emotions quickly and confidently. 

4. Give him space to try things on his own. It is OK for a baby to fuss when trying to do something. 

5. Go at the babies pace. One week try siting up, the next week add one more activity and so on. 

6. Think about how you sit and stand and show the baby the proper way to do those activities. 

     i.e. you don't stand straight up, you usually put one leg up in a kneel and push off to stand. Also, you use        your arm or hand on the floor to push yourself to sitting. 

7. Don't force a baby to do things by pulling up on their arms and hands. They are not puppets and they need to support their own weight. If they can't support themselves then they are not ready.

8. Accept it will take time and be loving and patient.

Lorien's Sesame Ginger Chicken

I love love love my crockpot! AND... when things are hectic, it is a lifesaver! Being at home with two boys under two keeps me moving and moving, but it does not always leave time for proper dinner preparation. That is why if I can make it in advance or start in the morning (because my boys are always at their best right after breakfast) I will.
I also love asian food. Takeout is great, but not always the healthiest or most economical option. Unfortunately, I am not an expert at asian cooking. The flavor is so bold and complex, but, after some tweaking, I have found a good crockpot recipe for a sesame ginger chicken.

Recipe

4 boneless skinless chicken thighs
1 medium sweet onion
2 Tbsp grated fresh ginger
2 grated garlic cloves
1/4 cup soy sauce
1/2 cup pineapple juice
1.5 Tbsp sesame oil
1 Tbsp sesame seeds (toasted if you have them)
1/2 Tbsp Cornstarch
Pinch of salt (to taste)

1. Grate ginger* and garlic using grater or microplane (I find a microplane works really well).
*if you have never worked with fresh ginger, a potato peeler works really well to peel the barky outer layer off.

2. Peel and cut onion. Onion should be cut in half and then sliced thickly for best results.

3. Put everything into crockpot, except cornstarch, mix well and cover.

4. Cook on low for 4 hours.

5. Once your chicken is done there will be quite a bit of liquid in the crockpot. Drain this off and thicken with 1/2 Tbsp cornstarch to use as a sauce. The cornstarch should be whisked into cold water (~1 Tbsp) and then added to liquid for sauce. Bring to a simmer and let simmer on low heat for 3-5 minutes. Turn off and let cool.

6. Serve with veggies and/or rice.

Helpful Hint: It really brings a new level to the flavor if you sear the chicken and onions in a wok on high heat before serving!

Rebekah's creamy chicken and asparagus dijon

Today was one of those busy days, you know the ones, with the laundry mountains and dust bunnies and difficult toddler tantrums. It was exactly the type of night I'd normally give up trying to make something nutritious and head straight for chicken nuggets! But, I thought, no...I know I can whip something up if I use a little imagination. 

So here we were, It was 5:30 pm and my hubby was due home from work within half an hour...no doubt chomping at the bit for a hearty dinner. He had already texted me from the bus, "what's for dinner?" Indeed, what was for dinner? No time for grocery shopping and no idea what to make, I had a dig in my refrigerator. I remembered earlier in the week I had bought some delicious asparagus. I love asparagus, especially served with a big juicy steak, liberally sprinkled with salt and pepper and a dash of butter and lemon juice. I had used half the asparagus already for dinner three days ago in just such a way and figured it needed using up pretty soon. I just really hoped as I dug through the vegetable drawer that I had remembered to wrap it up and not just thrown it in the drawer in haste. Yup, there it was still fresh, tucked into a plastic grocery store bag. Now, i knew i had some defrosted chicken in there somewhere. Since i usually buy my chicken in bulk, divide it and freeze it in easily defrost-able portions. I found a zip lock bag with 2 defrosted chicken breasts and noticed we had some fat free half and half, glancing to my refrigerator door my old staples and ah ha, yes, grainy Dijon mustard, perfecto! Chicken and asparagus Dijon I thought, great!!!


 Recipe 
2 cloves of garlic chopped 
2 chicken breasts sliced or cubed 
1 tablespoon of olive oil 
2 cups of low sodium chicken broth 
1/2 dozen ribs of asparagus chopped into 1/4 inch pieces 
2 teaspoons of Dijon mustard 
1/2 cup of half and half or for a healthier substitute you could use sour cream or for a touch of decadence some heavy cream 
1 tsp of salt 
1/2 tsp of pepper 
1 teaspoon of dried parsley 
2 tbs of four mixed to a paste with 1tbs of cold water (for thickening)

In a large skillet heat the olive oil and sauté garlic over a medium low heat taking care not to burn. Add the chicken increase the heat and cook until slightly browned (5minutes) add the asparagus and continue cooking for 5 minutes. Add the chicken broth, Dijon mustard and parsley, reduce the heat and bring to a simmer. Add the thickening slurry and stir until thickened, ass the cream or half and half and serve over creamy potatoes, noodles or rice.My hubby and E enjoyed this served over mashed russet potatoes.

Here's my delicious Creamy ranch potatoes recipe.
4 large russet potatoes, peeled and chopped into 2 inch pieces.
Place the potatoes in cold water and run the water until it is fairly clear.
Boil the potatoes, without salting until fork tender.
Drain the potatoes and shake well to remove my excess water and give them a floury consistency.
In a microwave heat 1/4 cup of half and half until hot, 30-45 seconds.
Add a teaspoon of salt and some fresh cracked black pepper to the potatoes and using a hand whisk slowly break up the potatoes. Add the hot half and half and 2 tablespoons of butter and 2 tablespoons of ranch dressing. Whisk the potatoes for a minute until creamy and smooth, but don't overbeat. This is Miss E's absolute favourite potatoes!!! Yummy.

Firecracker chicken

This is one of my hubby's all time favourite recipes. I discovered this recipe on all recipes.com one evening when I was looking for something else to do with chicken thighs and drumsticks, it is delicious fried, but I alteres the recipe a little to suit our taste and bake the chicken. Even Miss E. loves this chicken and it is a little spicy. This chicken can be made the night before and marinaded overnight for a mild spicy buffalo flavor.

Recipe
8 chicken drumsticks or 6 thighs
1/4 cup of buffalo chicken hot sauce
1/4 cup of honey
1 tsp of salt
Cooking spray (pam)

For the breading
1 cup of all purpose flour
1 tablespoon of dried milk powder
2 tablespoons of black pepper

In a large zip lock bag place the buffalo sauce, honey, salt and chicken. Seal the bag and mix the chicken around thoroughly by squishing the bag until the chicken is well coated. Place in the refrigerator overnight.
Whilst assembling the breading remove the chicken from the refrigerator to come up to temperature a oittle. To make the breading, mix the flour, black pepper and milk powder in a baking dish. Add the beaten egg mixture and mix together with a fork until the mixture has a slightly lumpy texture. You want Lumps as this will stick to the chicken and create a crunchier texture when baked. To coat, give the chicken a final dredge in the buffalo marinade and them toss in the breaking, coating liberally. Gently shake off the excess and place into a bag sheet that has been sprayed Liberally with the cooking spray. Continue until all the chicken has been coated and then give the chicken a light coating of oil by spraying with the cooks spray. This will help the chicken to brown evenly whilst baking.
Bake in a preheated oven for 45 minutes at 425 degrees.

Honey Oat Flapjack

This is a recipe from my childhood. British Flapjack is an oat bar made with golden syrup, butter, soft brown sugar and porridge oats (oatmeal). It is absolutely delicious and probably one of my Dad's favourite sweet snacks. As a teenager growing up in the U.K it's one of those recipes that everyone was taught to make at school in Home Economics and it's something I still make now I've moved Stateside. It's sort of a crossover between a cereal bar and a cookie. 

I prefer my flapjack ,ade the traditional way with golden shrup but I make my flapjack for Miss E with honey and either brown rice syrup or maple syrup instead of golden syrup.

Recipe:

1/4 cup of Clover Honey

1/2 cup of Maple syrup

1/2 cup of soft brown sugar

1/2 cup of butter (1 stick)

2 1/2 cups of oatmeal (not quick cook)

Preheat oven to 325 degrees.

In a saucepan melt the butter, sugar, honey and syrup over medium heat. Remove from the heat and stir in the oatmeal.

Pour into a buttered 8x8 baking dish lined with parchment or non stick pan and bake for 30 minutes until lightly golden brown and slightly puffed.

Allow to cool fully before cutting into 2 inch squares. Serve warm or cold.

Optional: 2 tsp of cinnamon

1/2 cup of chocolate chips

1/2 cup of raisins

10 minute mac and cheese

If there's one thing I can do, it's knock up a super fast macaroni and cheese. One of my favourites and definitely one of Miss E's favourites, I decided to whip up one for lunch today. This macaroni really can be made in 10 minutes...so there's really no need to reach for that box of Kraft.

1 cup dried quick cooking macaroni
2 tbs of butter
1/4 cup of flour
1/2 tsp of salt
1/4 tsp black pepper
2 cups of whole milk
1 cup of grated cheddar cheese
1/4 cup of frozen peas (optional)
1/4 cup of Parmesan

Pour six cups of cold water into a pot and bring to a boil. Once boiling add the quick cook macaroni and cook according to instructions. My macaroni cooks within 7 minutes!

Whilst the macaroni is boiling melt the butter in a smaller pot over medium high heat and add the flour. Whisk together to form a roux. Allow to cook for a minute whilst stirring. Pour in the milk, I use mine straight out of the refrigerator. Just make sure not to pour it in too quickly, and whisk vigorously whilst pouring to avoid lumps. Dont panic if it looks like youre sauce is forming lumps. Just make sure you keep whisking and the sauce will smooth out. Stir for an additional 2-3 minutes until the sauce has thickened and bubbling slightly. Remove from the heat and add the cheddar cheese, stirring until melted, add the salt and pepper. I sometimes add 1/4 cup of frozen peas or sweat corn for a vegetable serving for miss E. 
If you're trying to be a little more health conscious, you can substitute 1/2 the cheddar cheese for a couple of tablespoons of parmesan and add 1/2 tsp of Dijon mustard to boost the flavour.
Drain the pasta and add to the sauce. Serve immediately with a little Parmesan.

Crockpot roasted chicken and mushroom risotto

Yesterday's Lentils were a huge hit with Miss E and using the crockpot definitely free'd up a lot of stirring at the stove time. Now, my daughter is an Angel, but when it is time for Momma to head into the kitchen to make dinner, she turns into a monster and cooking can become quite stressful, I love her curiosity for food, and so recently I have taken to pouring Cheerios into a large cooking bowl and giving her a wooden spoon to stir whilst mommy cooks. 

I love Risotto but I hate making it, all that stirring at the hot stove is just too time consuming especially when E has a meltdown, or needs a diaper change or wants to be picked up. It's a dish you kind of have to babysit and frankly I don't have the time.

I saw the delectable Ina Garten make a oven baked risotto and I thought, hmmmm, why not use my crockpot instead.

Recipe

2 tablespoons of olive oil
1 cup of arborio or risotto rice

4/5 chicken thighs (one small grocery package)

3 cloves of garlic crushed

1 small onion finely chopped

4 cups of low sodium organic chicken broth

1 cup of white wine (optional) or water d. 

2 cups of baby portobello mushrooms

2 teaspoons of salt

1 teaspoon of black pepper
1/2 tsp chopped rosemary

1 handful of fresh chopped parsley or 2 teaspoons of dried.

1 cup of Grated parmesan cheese

Add the olive oil to the crockpot and stir in the garlic, and arborio rice, stirring well until the grains are well coated with the oil. Add the onions, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the white wine/ water and three cups of chicken broth. If using dried parsley add this now, if using fresh parsley add at the end of cooking for a fresh amd bright flavour. Stir the risotto well and cover, cook on a low heat for 1 1/2 hours. Preheat oven to 425 degrees, season the chicken liberally with the remaining teaspoon of salt and 1/2 teaspoon of pepper and bake for 30 minutes, after 30 minutes add the sliced mushrooms to the baking dish stir and coat with the chicken juices and return to the oven for 15 minutes. The chicken should read an internal temperature of 160degrees Fahrenheit. Allow the chicken to cool, after the 1 1/2 hour cooking time add the remaking cup of stock and cook for an additional 30 minutes, shred or chop the roasted chicken and add to the risotto along with the oven roasted mushrooms and pan juices. Before serving stir the risotto for 5 minutes to encourage the startches to release, giving a creamy consistency and add the Parmesan cheese.

Lorien's slow cooked lentils and beans

We spent a weekend gorging on copious amounts of unhealthy food, snacks and beverages as the parents in law came to stay, so all of our diets went out of the window, partly due to convenience, partly due to laziness but mostly due to having an excuse to pig out. So, after stodging up on jelly filled donuts, ice cream, key lime pie, Chinese food and BBQ ribs, today is a day for lighter and more healthy fare.

I know my husband will pull a face but I'm making slow cooked lentils and beans to serve with chicken for dinner.

Now, I'm not the nutritionist, that's Loriens job, but she introduced me to this recipe and honestly. Hate to admit it, but..I'd never eaten lentils before! My mother would buy them when we little but not for eating, usually to weigh down parchment when blind baking a pie crust. My sister and I used them when making home made maracas....but otherwise, I'd never really considered them as Part of our regular menu.

So, lentils. Lentils are a bean and part of the family of legumes.
This nutritional information chart taken from http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2 shows the nutritio al value of one cup of cooked lentils.

NUTRITION INFORMATION

Amounts per 1 cup (198g)

Calorie Information Amounts Per Selected Serving %DV Calories 230 (963 kJ) 11%   From Carbohydrate 161 (674 kJ)   From Fat 6.3 (26.4 kJ)   From Protein 62.0 (260 kJ)   From Alcohol 0.0 (0.0 kJ) Carbohydrates Amounts Per Selected Serving %DV Total Carbohydrate 39.9 g 13% Dietary Fiber 15.6 g 63% Starch ~ Sugars 3.6 g Fats & Fatty Acids Amounts Per Selected Serving %DV Total Fat 0.8 g 1% Saturated Fat 0.1 g 1% Monounsaturated Fat 0.1 g Polyunsaturated Fat 0.3 g Total trans fatty acids ~ Total trans-monoenoic fatty acids ~ Total trans-polyenoic fatty acids ~ Total Omega-3 fatty acids 73.3 mg Total Omega-6 fatty acids 271 mg Learn more about these fatty acids and their equivalent names

Protein & Amino Acids Amounts Per Selected Serving %DV Protein 17.9 g 36% Vitamins Amounts Per Selected Serving %DV Vitamin A 15.8 IU 0% Vitamin C 3.0 mg 5% Vitamin D ~ ~ Vitamin E (Alpha Tocopherol) 0.2 mg 1% Vitamin K 3.4 mcg 4% Thiamin 0.3 mg 22% Riboflavin 0.1 mg 9% Niacin 2.1 mg 10% Vitamin B6 0.4 mg 18% Folate 358 mcg 90% Vitamin B12 0.0 mcg 0% Pantothenic Acid 1.3 mg 13% Choline 64.7 mg Betaine ~ Minerals Amounts Per Selected Serving %DV Calcium 37.6 mg 4% Iron 6.6 mg 37% Magnesium 71.3 mg 18% Phosphorus 356 mg 36% Potassium 731 mg 21% Sodium 4.0 mg 0% Zinc 2.5 mg 17% Copper 0.5 mg 25% Manganese 1.0 mg 49% Selenium 5.5 mcg 8% Fluoride ~ Sterols Amounts Per Selected Serving %DV Cholesterol 0.0 mg 0% Phytosterols ~ Other Amounts Per Selected Serving %DV Alcohol 0.0 g Water 138 g Ash 1.6 g Caffeine 0.0 mg Theobromine 0.0 mg

Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2#ixzz2NtpW6C00

They are rich in protein, B vitamins, Amimo Acids and trace minerals. I grew up on meat and potatoes and whilst my daughter E loves her smashed potatoes, I was looking for a carbohydrate replacement that provided better nutrition ounce for ounce..besides sweet potatoes that is!!! Lentils are rich enough in protein that they make an excellent meat alternative too, but in this case I'm going to also be making some baked chicken to serve alongside, or...my husband really will pull a face.

Slow cooked lentils and white beans

These really are delicious, I make a large crock pot full and save the leftovers to either freeze or refrigerate and they reheat easily for a quick and nutritious lunch for E. I sometimes add a small spoonful of cream cheese or sour cream to give them a creamy consistency.

2 cups of dried lentils
1 can of organic white beans, drained and rinsed.
2 1/2 cups of organic low sodium chicken broth
1 cup of water
3 cloves of chopped garlic
1 small onion finely chopped
1 large can of organic diced tomatoes
2 tbs of balsamic vinegar
1 tbs of honey
1 tsp salt
1/2 tsp of black pepper
2 tsp of dried oregano
1/2 tsp of ground coriander
1/2 tsp of cinnamon
2 bay leaves.
1 small handful of chopped fresh sage (optional)
1 small handful of fresh chopped parsley (stirred in at the end of cooking)
1 cup of grated Parmesan cheese (optional)
place all the ingredients in a slow cooker, omitting the fresh parsley.
Cook on low heat for 8 hours.
At the end of the cooking add the chopped fresh parsley and serve alongside your entree.