Randomly, at Our House This Week...

This week, I’ve been housebound with two sick kids.  Both Ben and Kate have coughs that are keeping them up at night, runny noses and they’re cranky, cranky, cranky.  I’m pretty sure Kate is also cutting a tooth.  We’ve spent the last few days playing, doing crafts, reading and watching a lot more TV and shedding a lot more tears than usual.  

On the bright side, Boris and I got out of the house alone last night.  We went for dessert and to the hardware store to buy a wheelbarrow and look at shower doors.  Things that use to be considered “errands” are now classified as “quality time” if there are no kids present.

I’ve been trying to make everything from scratch this week.  We’ve been enjoying Honey Bran Muffins, Chocolate Covered Granola Bars, Chocolate Raspberry Scones (I'm still tweaking the recipe but it's definitely one worth sharing), Beans on Toast, Asparagus Soup and (right after I finish this post) Ham and Potato Soup made from last night’s leftovers.  I’ve been in the kitchen a lot this week, hence the lack of blogging.

I also started the 8 Weeks to a Less Cluttered Home challenge.  It may take a few 8 week sessions to organize every room (including the garage) in our home, but my goal is to have a clutter free house by the end of the summer.

Chocolate Covered Granola Bars

Granola bars are hard to photograph.  So please accept a few pictures of Kate devouring little bits of hers instead.  You’re just going to have to trust me...these are delicious!  I’ve been making (and enjoying) these granola bars for a while now but a few weeks ago I decided to spread melted chocolate on top instead of including chocolate chips inside the bar.  Perfecto!  These granola bars are very versatile.  You can switch up the ingredients easily (as long as you keep the wet to dry ratio the same) to your liking.

Chocolate Covered Granola Bars

11/4 cup old fashioned oats

1/4 cup whole wheat flour

1/2 cup skim milk powder

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup pumpkin seeds

1/4 cup hemp seeds

1/4 cup ground flaxseed

1/2 cup unsweetened coconut

1 cup dried fruit (I used 1/4 cup raisins, 1/4 cup blueberries and 1/2 cup cranberries)

2 tsp. ground cinnamon

1/3 cup pure maple syrup

2 eggs

1/2 – 2/3 cup milk chocolate chips 

Preheat oven to 350F.  Grease a 9X13 inch pan or line with parchment paper (I often cut the recipe in half and use a bread pan).

Place dry ingredients in a food processor and pulse until everything is well blended.

Add maple syrup and eggs and pulse until everything is well blended.

Spread the thick batter evenly into the prepared pan and press with your hands (wet your hands slightly so they won’t stick).

Bake until lightly browned, about 15 to 20 minutes.

Remove granola bar from pan and let cool completely.

Melt chocolate chips and spread evenly on top.  Put the granola bar in the refrigerator until chocolate hardens.

Cut bars into desired shape and size.  Store in airtight contained in the refrigerator for up to five days.

Recipe adapted from straymatteroffact.blogspot.ca (Healthy Homemade Granola Bars) 

 

Lunch With Little Ones - Asparagus Soup and Crackers

Last week I made Asparagus Soup for dinner (I used white asparagus instead of green).  Ben and I finished off the leftover soup for lunch throughout the week alongside soda crackers and fresh veggies.  This lunch wasn’t a hard sell.  Luckily, one of Ben’s favorite food groups is vegetables.  They often disappear from his plate first.  He loves dipping whole wheat crackers in his soup, then slurping up the rest.  It was the perfect lunch our cold and snowy weather.

Lunch With Little Ones - Beans on Toast

On Sunday, I made beans on toast for lunch.  Boris was home so I had an extra critic on hand.  I’ve made these beans before and really like them (they’re definitely going to become a regular lunch item for myself).  Boris added a few bacon bits and slivers of aged cheddar and enjoyed his beans with some bread.  Ben ate one bean (with breadsticks) and turned up his nose.  Kate liked hers alongside a Baby Mum-Mum.  All in all, a winner...

Beans on Toast

2 Tbsp. olive oil

1/2 cup finely chopped sweet onion

2 cloves garlic

1/2 cup tomato paste

1 Tbsp. agave nectar

2 Tbsp. molasses

1 Tbsp. Dijon mustard

1/2 cup water

2 x 540 ml cans white kidney beans, rinsed and drained

1 multigrain baguette

In a medium skillet heat olive oil over medium heat.  Sautee chopped onion and pressed garlic until soft, about 4 minutes.

Add tomato paste, agave nectar, molasses, Dijon mustard, water and kidney beans.  Heat through.  Turn off heat and let sit.

Meanwhile, cut baguette on the diagonal in 1/4 inch slices and toast until crispy.  Spoon bean mixture over each piece of toast and serve.  

Recipe adapted from The Eat-Clean Diet for Family and Kids

Lunch With Little Ones - Broccoli and Cream Cheese Sandwich

Lunchtime around here has gotten kind of boring.  Before Kate, I use to make some pretty awesome lunches like these homemade yogurt popsicles.  Once I got pregnant (and could barely peel myself off the couch), I began throwing the same few things on Ben’s plate every day.  Lunch has been very standard since then.  We typically have either a sandwich or crackers/cheese/meat or hummus and crackers as the focal point of our meal with some raw fruits and vegetables on the side.  Ben never complains he likes simple food and so do I.  However, I have to admit I feel a little guilty giving him virtually the same thing every day.  Now that Kate is eating alongside us as well, I thought it would be a good time to shake things up a little and get creative once again. 

Today I made broccoli and cream cheese sandwiches.  Which, in my opinion, are a lot fancier than the grilled cheese or jam sandwiches I usually serve.  I’ve made these before and I think they’re delicious.  Ben took a few bites and gave his sandwich a thumbs down (I was surprised.  He loves both steamed broccoli and cream cheese). And Kate, she couldn’t shovel it in fast enough.

Broccoli and Cream Cheese Sandwich

1/3 cup cream cheese

1 cup steamed broccoli

1 Tbsp. hemp seeds

1/8 tsp. tarragon

1/8 tsp. garlic powder

4 – 6 slices of bread 

Steam broccoli.  Put cream cheese, broccoli, hemp seeds and spices in a food processor.  Blend until smooth and creamy.  Spread between two sandwich slices and serve.  Extra spread can be stored in an airtight container in the refrigerator for three days.

Recipe adapted from happyhealthymama.com (Broccoli and Cream Cheese Sammy)