From cowgirl hats to togas!

These last couple of weeks of homeschooling have been a little out of the ordinary for us, but I’m trying to roll with the punches!  This week, especially, God is really showing me that His plans are much better than mine.  I got a little out of sorts when I had to revamp our literature curriculum, but the new changes have proven to be the best for my Makenna.  And to top it off she is learning about something she truly loves…Horses!  Who would of thought that we could incorporate all the aspects of literature, some math, science, and art into a subject that she is so eager to learn about.  So, today we took a field trip to Grammy’s house (my mom) to watch the Ferrier put some new “shoes” on her horses and we learned about the anatomy of a hoof!

Meet “Marti”…this is the horse my Makenna usually rides.  Believe it or not I let her take the camera for a bit and she captured this photo!

Off with the old shoes….

Meet “Virgil”…this is the horse that my Cailyn likes to ride.  She calls him “her race horse” and is determined to “ride like the wind” on him someday!

After our morning of “horsing” around, it was back home to hit the history books.  We’re learning about Ancient Rome this month, so the princesses dressed the part while we studied. Looking quite fashionable in their “Togas!”

I crowned her with a  “Laurel Wreath”!

With such a fun-filled day of learning, starting the day with a hearty breakfast was a must!  These little breakfast cakes did the job and kept us full and going strong until lunch.  I love that they are packed with so much nutrition and flavor minus any added sugar!!
Apple-Protein Oatmeal Breakfast Cakes
(inspired by The Edible Perspective)
Yields 4 cakes (I used small ramekins)
Ingredients:
1/2 cup + 3Tbsp gluten free oat flour (you can grind gluten free rolled oats in a food processor)
3Tbsp gluten free rolled oats
2Tbsp chia seeds
2Tbsp ground flax meal
1/2 an apple, diced
5Tbsp unsweetened applesauce
6Tbsp protein powder (*if you don’t have protein powder, reduce the amount of milk to about 6Tbsp)
3/4 cup non-dairy milk (I used unsweetened almond)
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking powder

Directions:
Preheat oven to 350 degrees.  Lightly spray 4 small ramekins with cooking spray (for smaller cakes, use a muffin tin, but bake time with differ).
Whisk together the applesauce, milk and vanilla in a small bowl.
Add all the other ingredients, except the flour and apples, and stir until well combined.
Stir in the flour until just combined.  The batter will be like a thick muffin batter.  If it seems to be to thin add 1Tbsp oat flour, or if too dry add 1Tbsp milk.
Stir in the diced apples.  Evenly distribute the batter amongst the prepared ramekins and smooth out the top.
Bake for 33-38 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly and then slide a knife around the edge to help release each cake onto a plate.

Crunchy on the outside with warm, cake-like texture on the inside.

The hubs drizzled his with some pure maple syrup and said it tasted like an oatmeal pancake.  I smothered put a dollop of sunbutter on mine and that really hit the spot for me!

The princesses kept theirs plain and simple!  Whatever suits your fancy…I just know they’re really good!

Nourishing Thought for Today:

Amidst all the changes that have taken place over the past couple of weeks, I have been reminded that God never makes mistakes…God is good!

Whether or not His choices seem good to us, He is good!

Whether or not we feel it, He is good!

Whether or not is seems true in my life or yours, He is still good!

“And we know that in all things God works for the good of those who love him, who have been called according to his purpose.”  Romans 8:28

Blessings,
J’lene