Cyber Monday Soup

The turkey has finally disappeared, the last piece of pie consumed and family has departed back to their respective homes.  Thanksgiving is over and this means only one thing to me....CYBER MONDAY has arrived!

For those of you unfamiliar, Cyber Monday is the "Black Friday" of the online shopping world.  Personally, I very much dislike shopping at the mall, at department stores or at big box retailers.  I always have.  The one kind of shopping I enjoy (and have become rather proficient at) is online shopping.  For myself, for my husband and daughter, for gifts, for diapers, even for groceries; shopping online is a daily occurrence in my house and today is a day I look forward to all year long.

If you venture out into cyberspace today you will find almost every retailer has incentives, discounts and sales. Free shipping, two for one, 20% - 60% off your orders, the deals are plentiful!  I have found several online stores I love and would love to share them with you.

TheFind.com  is one of my favorites.  This site offers the ease of typing in an item you are looking for and then provides photos, pricing and links to thousands of retailers offering what you are looking for.  It saves time by consolidating your search and allows you to compare prices without having to toggle back and forth between web pages.

ShopStyle.com  is similar to the find but is clothing specific.  You can search for clothing, accerssories, shoes, etc. offering women's, men's and children's options all in one place.  Type in "Brown Leather Riding Boots" for example and it will provide a plethora of photos with pricing which when clicked on, take you to the retailers web site for purchase.

Zulilly.com is one of my absolute favorite children's and maternity online stores.  This site is a membership site, enter in your email and receive daily offers deals year round on some of the top children's brands (clothing, shoes, accessories, decor, toys and more) as well as maternity wear and accessories.  Zulily offers daily discounts from 20% - 60% for a limited period of time (usually 72 hours or until items are sold out) and with designers and stores changing daily it always offers something new for all of your needs.

Today was a perfect Cyber Monday, rainy and cold, a wonderful day to stay inside and shop online.  And the good news is the day is not over, the deals are still plentiful, so get online before the day is done and enjoy the savings!

Below you will find a hearty and healthy Chicken Veggie Rice Soup recipe that is perfect for a rainy, cold Cyber Monday.  Easy and delicious you can make this soup while shopping to your hearts content online.  Also a great post-Thanksgiving soup if you still have leftovers. Just substitute chopped cooked turkey for the chicken and skip the first three steps in the directions.  Add the turkey when you add the peas and there you go, your fridge is clear of Turkey Day remnants.  Enjoy!

Chicken Veggie Rice Soup

Ingredients

12 Cups Organic Chicken Broth
1.5 Pounds Organic Chicken Breast, cut into 1 inch pieces
24 Oz. Organic Kidney Beans, drained
4 Medium Organic Yellow Squash, cut into 1/4 inch thick slices
6 Medium Organic Carrots, peeled and cut into nickle-sized slices
1 Bunch Organic Celery, leaves removed and chopped
1 Large Organic Yellow Onion, peeled and diced
1 Bag Frozen Organic Peas
3 Cloves Garlic, minced
2 Tablespoons Olive Oil
3 Teaspoons Sea Salt
3 Teaspoons Ground Black Pepper, divided
2 Teaspoons Red Pepper Flakes
2 Teaspoons Oregano
2 Teaspoons Garlic Salt
1 Teaspoon Cumin

Directions 

• In medium skillet, heat olive oil over medium and saute garlic for 3 minutes.

• Add chicken pieces, sprinkle with oregano, garlic salt and 1 teaspoon ground black pepper, cooking for 8 - 10 minutes or until cooked through
• Combine chicken broth and rice in a large stock pot over medium high heat, cover and bring to a boil
• Boil for 7 minutes
• Add onions and celery to stock pot, stirring to combine.  Cover and cook for an additional 5 minutes
• Add carrots, kidney beans, squash, remaining spices and chicken to stock pot, stirring to combine.  Cover and cook for 15 minutes, stirring occasionally.
• Add peas, cover and reduce heat to medium low.  Continue to simmer for an additional 15 - 20 minutes or until carrots pierce easily with a fork.
• Serve immediately or store in the refrigerator for up to 5 days.  This soup can also be frozen (allow to cool at room temperature first) and will last up to 6 months.
• Enjoy!

Thankful? Yes, indeed.

Thanksgiving is upon us you will no doubt be seeing a plethora of "thankful" blog posts, Facebook posts and Tweets this week.  I have no doubt we are innately all thankful for many things but having the opportunity to tell those we love, those we admire and those who support us how thankful we are, is such a gift. I hope you will take time over the upcoming holiday to surround yourselves with family, friends, goodness, love, thankfulness and of course, wonderful food.

T......is for THANKFUL which I am for so many, many things.  Good and bad, life does not always let us choose the destination but  I have found the journey is often the greatest, most surprising gift.
H.....is HARPER, for the precious gift of our healthy, wonderful, beautiful, sweet girl.
A.....is for AHHH!  I finally feel at 31 years old that I have found my purpose, my peace, my place and could not be happier.
N.....is for is for NATE, my brother who I have had the great fortune of also calling my friend. He is a husband, uncle and father-to-be who I admire so much. He has an envious work ethic, he makes me laugh and he has such a generous, kind heart.  I am so very lucky to share life's journeys with my brother!
K.....is for KEVIN, the most wonderful, supportive, loving, thoughtful husband and father I know.  I am thankful every day to have my best friend, my greatest source of laughter, and someone with the patience of thousands, by my side.
S......is for SISTERS, who this year and always have been a great source of laughter, support, friendship, and pure joy in my life.  Although not sisters by blood, we are sisters at heart and I am so fortunate to have you both.
G.....is for GOING PLACES, which we have done a lot of this year.  Spending time with friends and family we love (who live too far away) is so valuable to us and I am so thankful this year has been filled with so many wonderful places and most importantly, with some of our favorite people.
I.......is for INCREDIBLE FRIENDS who have wiped my tears, shared my smiles and have been with me for so many of life's ups and downs.  You are all so special to me and I am truly thankful for each of you.
V.....is for VARIETY and learning to embrace life with all the changes it brings.
I.......is for INTROSPECTION which I have done much of this year.  It has made me question myself at my core but has allowed me to reach a place where I realize I am happy with me, happy with life and thankful for all of the good and bad that I bring to the table.  I am a stronger person because of it, with a quieter head and softer heart and I am so thankful for that.
N....is for NINE MONTHS of cravings, tears, fears, smiles, kicks, tumbles, fist pumps and wiggles in my belly.  Although it is well known I was not a fan of being pregnant, when I hold my daughter I would happily do it all again and again - I am thankful for the great gift and honor of carrying my sweet baby girl.
G....is for GRANDPARENTS. Grandma, Grandpa, Grammy & Gramps...as our parents we questioned you, we challenged you, we made you laugh, we made you cry, we have made you proud (which I know because you tell us so!), we have started our own lives with the foundation you poured your hearts and souls into.  Getting to know you as GRANDPARENTS, we now see all of the things we missed while we were looking at "our parents" - your love, your care, your helpfulness, your support, hugs and kisses....Harper is so incredibly lucky to have you in her life and so are Kevin and I.

THANKSGIVING is a wonderful occasion celebrating THANKFULNESS, such a powerful, wonderful gift.  Wishing you many days, things and people to fill your hearts with thankfulness today and always.

I thought I would share one of my favorite recipes and an excellent substitute for the mound of mashed potatoes that typically accompany the Thanksgiving Day turkey. Easy, delicious and wholesome, Cauliflower Mash is a delightful side to any dish!

Cauliflower Mash

Ingredients:
2 Heads Organic Cauliflower
1 Cup Organic Light Sour Cream
3 Tablespoons Organic Parmesan Cheese, shredded
1 Cup Water
Salt and Pepper to Taste

Directions:

• Chop cauliflower into 1 inch pieces (eyeball, doesn't have to be exact) 

• In a medium saucepan, combine water and chopped cauliflower 

• Bring to a boil over medium-high heat, boil for 10 - 15 minutes or until easily pierced with a fork
• Remove from heat and strain excess water
• Place cauliflower in a medium mixing bowl and blend with a hand mixer until smooth.

• Fold in sour cream and mix by hand until well combined

• Add salt and pepper to taste
• Sprinkle with cheese just prior to serving
• Enjoy!

Chocolate Chip Comfort

I have had a decidedly uneventful week this week.  The weather has been cold, too cold to get outside and enjoy the fresh air.  The sky is dark at 5:30 p.m. now and makes for one sleepy little lady by 7:00 p.m.  We stayed home this weekend and enjoyed doing a whole lot of nothing (divine!) but on that note, quiet weekends do not interesting blog posts make.

So, since I deprived you of a recipe last week, I thought I would offer up one of my all time favorites for you to enjoy.
 
Call me old fashioned but I sincerely believe every Mom should have a go-to chocolate chip cookie recipe in their cooking repertoire.  I substitute brown rice flour for all purpose flour and I promise you won't be able to tell the difference.  In fact, I would argue the cookies are actually more flavorful using the brown rice flour and are certainly more wholesome.  Also, you can use margarine instead of butter if you choose however I am a big proponent of cooking with real food - real butter, real sugars, etc.  You can feel good about this wholesome recipe and trust me, if these chocolate chip cookies don't bring you comfort on a cool day, you are in for a very long winter.

In addition, I always double the recipe (you will notice this in the photos) and put 75% of the dough in the freezer for later.  I love being able to make a few cookies at a time fresh from the freezer when the craving calls or when I have guests expectantly or otherwise. Please see below for instructions on freezing the dough.

Chocolate Chip Cookies
2 1/4 Cups Brown Rice Flour
1 Teaspoon Baking Soda
1 Cup Organic Salted Butter, softened
2 Large Organic Eggs
1 Cup Organic Brown Sugar, packed
1 Cup Organic Granulated Sugar
1 Teaspoon Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips (I use Ghiradelli because they are all natural)

Preheat oven to 375 degrees

• In a medium mixing bowl, combine rice flour and baking soda and set aside

• In a large mixing bowl, combine sugars and butter, blending at medium speed until smooth

• Add eggs and vanilla, stirring to combine

• Slowly add in flour combination to butter and sugar combination, mixing by hand until well blended

• Stir in chocolate chips

• Spoon dough onto ungreased baking sheet (approximately 1.5 inch rounds)

• Bake for 10 - 11 minutes or until edges begin to brown

• Remove from pan and cool on rack for 5 minutes

• Enjoy!

Freezing Directions

• Place a large piece of waxed paper on a cutting board
• Scoop 2 Cups of dough onto the waxed paper

• Form dough into a log

• Roll log in waxed paper

• Place covered log into a zip closure freezer bag

• Repeat until dough is gone.
• To serve, remove from freezer and cut portion of log you wish to use.  Spoon dough onto cookie sheet and bake as directed above.  Return unused portion to the freezer. (dough can be frozen for up to 6 months)

Lesson Learned

We had the wonderful pleasure of heading west to visit some of our favorite friends in San Francisco this weekend.  Traveling anywhere with a 5 month old is a gamble but a four and a half hour flight is truly risky.  Luckily, our daughter was a gem on the way to San Fran, kicking off an amazing weekend.

Lesson learned.....it was too much to ask for the flight home to go as well.  Take the three hour time change in conjunction with a flight time around normal bedtime and turning the clocks back, suddenly we found ourselves as "those people".  Those people who had a screaming, inconsolable, exhausted baby.....on an airplane for four and a half hours.  She started fussing as we taxied and didn't stop until she passed out from exhaustion three hours into the flight.

YES, we were those people who were trying anything and everything to comfort our little girl; those people who looked like we must be borrowing someone else's baby because certainly this couldn't be our own child we were trying unsuccessfully to quiet.  I was sweating profusely while I tried to rock her in my seat.  I was flashing everyone around me as I tried to nurse her while she kicked and flailed so much she was everywhere but under my nursing cover up. We were those people getting scolded by the flight attendants for trying to walk with her up and down the aisle while the seat belt sign was on.

My husband was doing his best to help quell the situation by showing her toys, singing to her, trying to make her laugh - she batted at him with the aggression of a seasoned warrior, she wanted nothing to do with any of it.  We were those people who tried politely to ignore the woman across the aisle asking if she could help.  Did we want her bracelet for the baby to play with?  Offering genius advice such as, "Maybe she's hungry?".  Oh, well of course!  Why didn't we think of that?  I really thought as we passed over Kansas they might open an escape hatch somewhere and gently push us out.....and at that point, I may not have even resisted.

We have all been on a flight with a crying baby (or several) but only now do I fully understand the hell that I have seen on the faces of those poor parents.  You are trapped, there is nowhere to go, nothing to be done.  When you have exhausted all options and still have a screaming child, when you have started to tear up yourself because you feel helpless, when you start to wonder if something more serious is happening with your baby, just as the panic sets in - this is when it stops.  Finally, an exhausted baby slumps against your shoulder and is quiet.  A collective sigh passes through the cabin from everyone around you who have been covering there ears with pillows, shaking their heads, rolling their eyes.  Finally, quiet.

By the way, if you are ever in this situation and the baby screaming is not yours, please refrain from offering your wisdom to the parents.  It's bad enough when as the baby's parents you can't do any of the usual tricks to keep the peace, but having complete strangers suggest obvious solutions (although well meaning) could lead to violence.

Lesson learned........we survived, however, the battle aboard flight 794 is forever ingrained in our minds.....as well as that of the other 180 passengers on board.

You will notice I do not have a recipe to post this week (unless you want a recipe for a travelling disaster, then please see above) but will have something delicious to share again next time.

The Jack of All Trades

The leaves are changing colors, the air has a familiar chill and the Jack-o-Lanterns have once again returned to grace the porches of neighbors' homes.

We carved our first pumpkin with our daughter this year (I don't think I have carved a pumpkin in 10 years or more so don't judge the creation that follows).  As we were carving, scraping, cutting shapes and toasting seeds, I couldn't help but feeling akin to the friendly little pumpkin we were transforming into a Jack-o-Lantern.

As a mother you are constantly digging deep within yourself to provide your children, your husband, your friends and family, with the very pieces of you they crave.  You haven't quite lost the roundness of your former pregnant self and you may even find you have more wrinkles now, more stress showing on your face.  The Jack-o-Lantern often has missing teeth, squinted eyes, or a crooked nose yet they are expected to shine brightly and light the way for those around them.  Like motherhood, although fulfilling, facing the world with one tooth, a crooked nose,and a lingering roundness, can be a daunting task.  But you do it.  You do it because it is your life's purpose.

The Jack-o-Lantern is one of the most favored traditions of celebrating Halloween and even with the advances in technology, the moving, noise-making, blinking lawn toys so plentiful, the Jack-o-Lantern is always present, always a must.  The tools for carving have become better, the designs more creative, but the premise is the same.  To offer a laugh, a comforting glow, a familiar face for a traditional holiday.

Mothers are much the same.  The tools and technology for motherhood have changed immensely and rapidly, but the underlying purpose and the natural instincts are still there.  Mothers give their souls to their children and family with the only expectation of return being a laugh, a smile from their child.  A hug and a feeling that the light within you shines brightly to guide their way.  To them, a missing tooth, an added wrinkle, and sagging eyes are not what defines you.  To them you are the tradition, the comfort, the familiar  face that delights and enchants them time and again.

So the next time you see a Jack-o-Lantern I hope you will appreciate the pumpkin they once were and the transformation they have made.  There is a reason we don't carve squash or potatoes....there is a reason pumpkins and mothers are uniquely perfect for the privilege of being the chosen ones.

Below is a sweet twist on an old favorite, Cinnamon and Sugar Toasted Pumpkin Seeds, enjoy!

1 - 2 Cups Fresh Pumpkin Seeds, rinsed and patted dry
2 -3 Tablespoons Extra Virgin Olive Oil
3 Teaspoons Cinnamon
1/3 Cup Organic Granulated Sugar
2 Teaspoons Sea Salt
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Iodized Salt

Preheat oven to 300 degrees.

• In a medium bowl, soak seeds in 1 - 2 Cups of water with iodized salt for approximately 15 minutes.
•  Remove any remaining pumpkin innards from seeds (remove more easily after they soak in the salt water).  Drain excess water and pat seeds dry with a paper towel.  
• In a separate bowl, combine dry seeds with olive oil, cinnamon and pumpkin spice, tossing until evenly coated. 

• Spread evenly onto a cookie sheet (single layer) and bake for 5 - 10 minutes (watching closely so as not to burn).  
• Remove from oven and sprinkle with sea salt while still warm.  Enjoy!

Sugar and Spice

I always knew I would have (and wanted) a house full of boys. I was a woman who hated to shop, loved watching football and loved playing golf, was remedial with hair and makeup.....surely a woman like me was supposed to have boys?

My husband and I chose to have an elective ultrasound right before Christmas last year to find out the gender of our baby. We asked the technician to keep it a secret while she scanned my belly (although I was certain she was seeing what I already knew to be true, definitely a boy).  She gave us a CD of the images and told us she had noted on the last slide what the sex of our baby was. We took the CD home and opened it together later that evening when we celebrated our Christmas together.

When we got to the last image and I saw "It's a girl!" written on the screen I looked at my husband and burst into tears. How could it be? We had been lovingly referring to our little one as "buddy", "little guy", "champ" and not to mention all of the old wives tales pointing to it being a boy....I was in shock.  At one point, I remember thinking how glad I was that we had chosen to find out the sex of our baby before the birth because had I reacted like that at the hospital when the doctor shouted "it's a girl!", I would have probably been paid a visit by DEFAX.

I realize now I was crying not because I was sad or upset but because I was terrified. What kind of a Mommy would I be to a little girl? What kind of a relationship would we have? How would I ever survive her teenage years? Prom? First dates? Dresses and hair bows, ballet and ponytails, I was beyond petrified.

I felt like a terrible mother and person for being so upset.  I felt guilty for not immediately being thankful for the fact we had a healthy baby and even more guilty for admitting openly that I was disappointed.  After a good half an hour of tears, my sweet husband told me he had seen "It's a girl" on the computer screen while we were having the ultrasound and knowing how upset I would be, was scared to show me the CD (which is why he was 2 hours late coming home that evening!).  He then whispered to me that secretly he had always wanted a little girl and he had all the confidence in the world that I could do this, that I could find a part of me I didn't think was there.  Together we would give this little girl our souls and she would delight us in ways we couldn't imagine.

He was right. (and I hate admitting that, ever.)

As soon as I accepted that our sweet little girl was growing inside me (and after I apologized profusely to her for referring to her as a boy for 17 weeks), something began to change.

My heart melted at the thought of ballet shoes, pigtails and kisses. My soul leaped at the thought of my husband dancing with her at her wedding. My fear, although still present, was slowly giving way to excitement. I could do this and I was determined to take my fear and use it to find the best in myself that I could, in turn, offer to our sweet little girl.

Sugar and spice and everything nice....that's what little girls are made of indeed, and so much more!

From the very moment I heard her cry, from the first time I held her and looked into those loving eyes, I knew this was how it was supposed to be.

In her, I saw pieces of me and of my husband. In her, I felt such pride and gratefulness that she had chosen me for her Mommy. I felt so unbelievably scared, yet calling her "my daughter" were the most natural words I have ever spoken. I felt undeserved of such an amazing gift and I knew I would cherish it more than anything before or after....she was my sweet, happy girl, the apple of her Daddy's eye.

With every snuggle, every coo, and every cry I was able to comfort, she slowly melted my fears. She was perfect, she is my everything. As if she is a wise old soul she often looks at me like "Don't worry Mommy, we can do it and you and I will both be fine."

She was exactly what I never knew I wanted or thought I needed - she brings out the best in me and has no idea how thankful I am for the pink.....the bows.....the ballet slippers.

Sugar and spice is more than nice; it's surprisingly, wonderfully, amazingly, perfectly suited for this Mommy.

In honor of the beautiful sugar and spice in my life, you will find a recipe for a delicious Pumpkin Spice Smoothie below (pictures to come later this week).  Enjoy!

Pumpkin Spice Smoothie

Prep Time: 5 minutes

Blend Time: 1 minute

Servings: 1-2

INGREDIENTS:

1 Cup Canned Pumpkin 

1 Cup Frozen Apricot

1 Cup Organic Vanilla Greek Yogurt

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Ground Cloves

2 Tablespoons Light Agave Nectar

1 Cup Ice

Directions

1. Combine all ingredients in blender
2. Blend on medium speed until smooth (approximately 1 minute)
3. Serve immediately, enjoy!

My Little Meatball

My little girl is almost five months old already and I cannot imagine where the time has gone.  She has filled my days with countless smiles and given me boundless joy - she has challenged my idea of parenthood and has filled my heart with a love I had not previously understood existed.

This weekend we left her for the first time to attend an out of town wedding and I have to say, I thought my husband was going to have to peel me out of our house - but we survived and so did she.  I was sad without her - I wanted to kiss her, see her smile, snuggle with her - and yet I also cherished the time away.  

It's funny....I am writing this tonight with one eye closed (as I have yet to recover from this amazing weekend - thank you Sarah and Dave Paul) as my head hurts, I'm tired, my feet hurt - yet I could run a marathon if you told me my daughter would be waiting for me at the finish line.  

I couldn't WAIT to get home to squeeze her today - and when I got home, she wanted NOTHING to do with her Mommy.  I don't know if she was mad at me for leaving her, sad that her Grammy and Gramps left to go back home, worried we would leave her again, mad that she didn't get to celebrate with her Auntie Sarah and Uncle Dave - whatever it was, she was NOT a fan and was actually scowling at me.  It took several hours until she cracked a smile, then eventually a laugh and then another...until we ended the night with her usual abundant snuggles and all was right in my world again. 

Moral of the story?  I'm never leaving my little meatball again....ever.

(or at least until Friday.....)

As promised, you will find a meatball recipe to accompany the marinara recipe from last week. These are great served Italian style or work well with a gravy or sweet and sour sauce - they also freeze well so feel free to double the batch and keep some for another time.

Prep Time: 10 minutes

Cook Time: 25 - 30 minutes

Servings: 8

INGREDIENTS:

                   

½ Pound Organic Ground Bison

½ Pound Organic Ground Lamb

½ Pound Organic Ground Veal

2 Organic Eggs

1.5 - 2 Cups Italian Bread Crumbs (eyeball the last 1/2 Cup - you want the mixture to look moist)

2 Tablespoons Oregano

1 Tablespoon Ground Black Pepper

2 Teaspoons Garlic Salt

2 Teaspoons Extra Virgin Olive Oil

Cooking Spray

Directions

Preheat oven to 375 degrees

·      Spray broiling pan with cooking spray and set aside. 

·      In medium mixing bowl, combine all ingredients, mix together by hand until combined 

·      Roll mixture into 1-inch balls using palms of hands

·      Place on prepared pan in even rows approximately 1 inch apart 

·      Brush meatballs lightly with olive oil and bake for 25 – 30 minutes or until cooked through. 

·      Can be frozen for up to three months

·       Enjoy!

Before Baking 

Enjoy!