Saturday, December 8, 2012

Real Life Eating

So many bloggers post about the great, healthy, fun food that they make for their children. In my attempts to be as real as possible, I'd like to take a day a week to explain exactly what my girls are eating. I'll post recipes for some of the best meals, but at least you'll know I'm not perfect.

The girls each had a bowl of Froot Loops with organic milk, an organic apple, and three or four clementines. I had a bunch of Pinterest no-bake breakfast bites, which I'm going to call "Everything But the Sink" bites. Find a link to the recipe I used and my alterations below.

While I was in the shower, the girls helped themselves to a bowl of goldfish crackers. I ended up having more breakfast bites and a clementine that Tank was rolling on the floor with her foot. Tank figured out how to open the fridge. Not good.

We all had hot dogs, cheddar cheese, and Ritz crackers. This is not a normal lunch for us. I love hot dogs, but they are disgusting, aren't they? We usually don't have them in the house, but when we went shopping the other day, Monster asked for them and then Tank said "hot dog" for the first time and I couldn't say no. The truth is, I can rarely say no to them.

Monster had some local/organic carrots during Tank's nap. And home-popped popcorn with coconut oil.

Everyone has water to drink today.

Herb Roasted Chicken (local, w/ local/organic herbs) & roasted root veggies (local/organic). The girls and I devoured a fair amount of the veggies and half of the chicken - just the three of us.

After dinner, I picked the rest of the chicken off the bones and froze the bones. They'll become broth in the future. The leftover chicken and veggies will become a chicken pot pie once I make my own crust and add some gravy. (The pot pie was actually better than the chicken dinner, I think!)

So yeah, that's what we had the other day to eat. I'm posting this a bit behind schedule because the week got crazy. I'm sure they had more snacks than I wrote down. Monster always eats a pre-bedtime snack as well. Tank nurses like crazy still.

Everything But the Sink Bites
Monster calls them "dessert balls" or "donut balls" (because they look like donut holes). Here's the original recipe I followed, and my alterations. We've made 3 batches of these in the last 3 days. I've eaten most of them... [Update 12/9/12: This morning we made 3 more batches. Monster made her own batch, with a little of my help. Hers included chocolate and white chocolate chips and no coconut. My batch (doubled) included chocolate nibs from Askinosie, peanut butter chips, unsweetened coconut, and cranberries.]

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1/2 cup whole wheat flour
1 cup coconut flakes
1/2 cup chocolate chips
1 tsp vanilla

Combine all ingredients in a bowl, refrigerate for 30 minutes, and roll into balls. Easy!

In the second batch, I cut the chocolate chips down and added crushed pecans, chia seeds, and dried cranberries. To help it stay together better, I added more peanut butter. In the future, I'll cut down the sweeter things (sweetened coconut, sweetened cranberries, chocolate chips, etc) even more. You can substitute whatever you want for all of it - just think of the possibilities!

The girls really love baking with me, and this recipe was fun and easy for them to help with.

Herb Roasted Chicken
1 Roasting Chicken, 3-5 lbs
1/2 tsp black peppercorns, crushed (I just use pepper)
1 large clove garlic, crushed (I minced it)
1/4 c fresh rosemary needles, chopped (mine were dried)
1/4 c parsley (again, I used dried)
2 tbs marjoram leaves (I used dried oregano)
1 tsp sea salt
2 tbs red (or white) wine vinegar
2 tbs olive oil
1/2 c red (or white) cooking wine

Gravy (optional)
1 tbs flour
sea salt & pepper

Preheat oven to 400*. Prepare chicken by rinsing and drying it. Loosen skin.

Combine herbs, pepper, garlic, salt, vinegar & oil.

Rub 1/2 herb mixture into flesh under skin. Spread remaining over chicken and into cavity.

Place chicken in roasting pan. (I roast mine separately from the veggies, which I just chop and sprinkle with olive oil. I put them in the oven with the chicken. I save all the cuttings from the veggies and freeze them; later, I'll make veggie broth from them.)

Bake for 30 minutes, add wine and lower to 350*. Bake 20 minutes more for each pound, or until 165* internally. Baste several times.

For optional gravy, reserve cooking juices in a pan on low, whisk in flour, salt & pepper. Simmer 10 minutes.

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