Low Sugar Chocolate Chip Muffins

My boys love muffins and chocolate and so do I. My only issue is the amount of sugar they get by eating just one muffin for breakfast! I developed this recipe as a higher fiber, lower sugar option for our favorite kind of muffins, chocolate chip. These are great because they can be made for the whole week in advance or even frozen for up to a month, which is a big time and money saver for us!

Low Sugar Chocolate Chip Muffins

Group A.
All Purpose Flour                        2 cups
Whole White Wheat Flour          1 cup
Splenda Granulated                   3/4 cup
Granulated White Sugar            1/4 cup
Double Acting Baking Powder   1.5 TBSP
Salt                                            1/2 Tsp

Group B.                                    
Butter (melt and cool)                  1 stick or 1/2 cup
Canola Oil                                   1/4 cup
Large Eggs                                 3 eggs
2% Milk                                       1.5 cups
Vanilla Extract                             2.5 Tsp

Group C.                    
Semi-Sweet Chocolate Chips      1.5 cup

Steps:
1. Blend all of the ingredients in Group A together well with whisk

2. Blend all the ingredients in group B together well with whisk

3. Add group B to group A

4. Mix for 1-2 minutes on med. speed while adding the group C (chocolate chips)

5. Line muffin tin with muffin cups and fill cups 3/4 way full

6. Bake at 350°F for 15-18 minutes. Tops should be golden and toothpick should come out clean OR measure internal temperature with instant read thermometer. It should be 200-210°F when muffins are done.

7. Remove from oven, allow to cool for 1-2 minutes

8. Remove from muffin tin and allow to cool another 5-10 minutes before eating.

9. Store in airtight container for up to 5 days

10. If freezing: Put muffins on baking sheet and freeze for 1-2 hours individually. Once frozen, put in freezer bag and keep for up to 1 month

**Do NOT over mix recipe. The batter should come together, but still be slightly lumpy.

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.