Sunday, February 19, 2012

Taking it easy…

I’ve traded the usual fast-paced, run here and there weekend for one that is movin’ in slow motion.  This wasn’t entirely intentional, however.  My little Cailyn came down with a nasty little bug that has kept her down for three days now.  There’s no doubt that I want my little princess to be completely healed and back to her busy little self, keeping me on my toes all day long.  But I have to say these last three days have allowed me to slow down and rearrange some of my priorities that were, as some might say, “way off kilter!” 

As moms and wives, do you ever feel like you just don’t have time to do it all?  Even with all these “high-tech” gadgets that are supposed to make life easier, I have to ask myself, “why does life seem so hurried and stressed out more than ever?”  In my time of “slowing down” this weekend, I came to discover as I spent time in the Word that it is the “enemy” that is planting this lie in my head that I “don’t have the time to do everything that I’m supposed to do.”  The truth is, all I have to do is the work that God has assigned me to do and not what is on everyone else’s “to do” list!  And what a relief it is to know that there is time in every day to accomplish every thing that God wants me to do, so long as I turn my attention away from the details and tasks of the day and first to take time to “inquire of the Lord.”  Psalm 119:147 reminds me what the first priority of my day is to be as it says, “I rise before dawn and cry for help; I have put my hope in your word.”

Remember Mary and Martha?  Jesus said to Martha, “you are worried and upset about many things, but only one thing is needed.  Mary has chosen what is better, and it will not be taken away from her.”  Luke 10: 41-42

Instead of trying to establish my own agenda or let others determine what my priorities are, I need to take time to discern what it is that God wants me to do.  Instead of getting buried under piles of half-finished or poorly done tasks which brings about guilt and frustration, I need to be enjoying the peaceful, well-ordered life that God has intended for me.  Try it, it’s amazing what a “fulfilling” day you can have when the Lord is in control and not you!

Today I practiced just “being” with my princesses instead of just “doing” things to keep the day busy.  My little Cailyn slept most of the day, so I put the “other tasks” aside and spent some quality time with the Lord and my princess Makenna.  We baked some “Mini Banana Chocolate Chip Millet Bundt Cakes.”  The recipe was taken from my “Banana Chocolate Chip Millet Mini Bread Loaves” and we just changed it up a bit for fun (this recipe made 6 mini bundt cakes)!

DSCN3080 So cute…

DSCN3088 So moist….

DSCN3081 So chocolaty…

DSCN3093 So delicious!

We’ve been going through granola like there’s no tomorrow, so we decided to keep on baking and whipped up a batch of what Makenna likes to call, “Our Favorite Granola.”  So here you go…

DSCN3073 Our Favorite Granola (gluten free)

Yields: 4-5 cups

Ingredients:

Dry:

2 cups gluten free rolled oats

1/2 cup sliced, roasted almonds

2 Tbsp flax meal

1 Tbsp chia seeds

1/4 cup quinoa flakes

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/3 cup organic raisins

1/3 cup organic cranberries

1/4 cup organic brown sugar

1/2 tsp sea salt

1 tsp cinnamon

Wet:

2 Tbsp unsweetened applesauce

1/4 cup pure maple syrup

3 Tbsp sunflower butter

1 tsp pure vanilla extract

1/2 tsp almond extract

Directions:

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together all the dry ingredients, except the raisins and cranberries.

In a small saucepan,  combine the applesauce, maple syrup, and sunflower butter.  Mix together over medium heat until heated through.  Add in the extracts.

Add the wet ingredients to the dry ingredients and mix well.  Scoop mixture onto prepared baking sheet.  Bake for 20-25 minutes, stirring halfway through. 

Let cool on baking sheet for about 10 minutes before mixing in the raisins and cranberries.  Store in an airtight container.

DSCN3078 The fam likes it on yogurt and as cereal for breakfast…and me, I like it by the handfuls straight out of the jar!

We finished the day with some window art painting and making beaded bobby pins for her hair.  Aside from the sick little princess sleeping peacefully on the couch, the day was a perfect and well-intended day brought to me from the Lord. 

Look what happens when I get my priorities straight!!

Blessings,

J’lene

Tuesday, February 14, 2012

Chocolate Love….

Happy Valentine’s Day!  We’ve got our chocolate goin’ on today!  I made my first attempt at a “Chocolate Green Monster” and I must say it was pretty tasty. 
DSCN3053 In the mix:  water, Amazing Grass Chocolate Infusion, a handful of kale, flax meal, banana, 1 cup of frozen cherries and 1 cup of frozen strawberries.
DSCN3054 Tastes like a chocolate covered cherry!  Saved some for the hubs, but went back for seconds for myself!
And then….sometimes you just need a good old fashioned chocolate chip cookie! DSCN2996Chocolate Chip Cookies (gluten free)
(inspired by Go Dairy Free)
Yields 24 cookies
Ingredients:
1 1/2 cups gluten free flour blend (I used Bob’s Red Mill)
1/4 cup millet flour
1/4 cup almond meal
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 flax egg (1 Tbsp flax meal + 3 Tbsp water and let soak for 5-7 minutes)
2/3 cup Earth Balance
1/2 cup organic brown sugar
1/2 cup coconut sugar
1 1/2 tsp pure vanilla extract
1 1/4 cups dark chocolate chips
Directions:
Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
In a medium bowl, combine the flours, xanthum gum, baking powder, baking soda, and salt.
In a large bowl, beat together the Earth Balance, flax egg, sugars and vanilla.  Stir in the dry ingredients until well combined.  Fold in the chocolate chips.
Drop the dough by large tablespoonfuls onto the prepared cookie sheet.  Bake for 12-14 minutes, or until they just barely begin to brown around the edges.
Let the cookies cool on the cookie sheet for 5-10 minutes before removing them to finish cooling on a wire rack.  Enjoy!
DSCN2999The fam loved the light crunch from the millet flour and the slightly nutty flavor from the almond meal. 
DSCN3048A “Chocolate Fudge” sauce that is so rich and creamy you’ll want to eat it straight from the bowl…spoon please!

DSCN3059  Chocolate + Nut Butter = The Perfect Match
Fudge Swirl Sunflower Butter Cupcakes (gluten free)
Yields 12 cupcakes
Ingredients:
2/3 cup gluten free oat flour (made in a food processor with gluten free rolled oats)
1/2 cup all-purpose gluten free flour
1 tsp baking soda
1/4 tsp xanthum gum
1 tsp sea salt
1/3 cup Sunflower Butter
1/2 cup plain yogurt
1/4 cup + 1 Tbsp agave nectar
1/2 cup unsweetened applesauce
4 large egg whites
1 tsp vanilla extract
1/4 cup “Chocolate Fudge” sauce (see below)
Chocolate Fudge Sauce:
1/4 agave
1/2 cup + 2 Tbsp unsweetened cocoa
4 Tbsp coconut oil, melted
Directions:
Preheat oven to 350 degrees. Line a standard muffin pan with foil or silicone liners.  Lightly mist the cups with cooking spray.
For the Chocolate Fudge Sauce:  Combine the melted coconut oil and agave and mix well.  Add in the cocoa and stir, stir, stir until it becomes a thick sauce.
Add the flours to a bowl of a mini food processor and process for about 2 minutes.  Place a sifter over a small bowl and add the flour mixture, baking soda, xanthum gum and salt and sift them into the bowl.
In a large mixing bowl, using a stand or hand mixer , cream the sunflower butter, yogurt and agave.  Using a heavy whisk or spatula, stir in the egg whites and vanilla.  Stir in the flour mixture until well combined.  Divide the batter evenly among the muffin cups (about 2/3 full).   Drizzle 1 tsp of the chocolate sauce into the center of each cupcake and, using a toothpick, “swirl” the chocolate into the batter by running the toothpick back and forth through the inside of the cupcake so a swirl pattern is created.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out dry.  Cool the cupcakes completely in the pan on a wire rack.  Serve or freeze up to 1 week in an airtight container.
DSCN3057 Oh my fudge (without the guilt)!
DSCN3061 Moist cake center with a decadent chocolate topping…who can resist? Not me!
Showin’ Daddy some love….DSCN3062 Sponge and cookie cutter heart paintings
DSCN3066 They LOVE their Daddy in more ways than one!
DSCN3063 She had a hard time keeping her painting a secret!
DSCN3064 Words from the heart of a princess!

Hope your Valentine’s Day was full of love…and maybe some chocolate!
Blessings,
J’lene