Friday, May 31, 2013

Hummus stars

Organic nectarines have finally arrived at my local natural foods store. We have been patiently waiting for them all Spring. The nectarine does not fit into the planet box, but I did include it in the  carrying case. I brought my cookie cutters back out to make some fun stars out of a simple hummus sandwich. My son prefers ketchup on his hummus sandwiches, but we compromised with ketchup on the side for dipping to avoid a soggy mess. I know eww.

In this lunch:
Organic hummus sandwich, cut into a star shape
Organic grape tomatoes
Fresh organic mango
Little Lad's popcorn
Organic nectarine
Organic pickles
chocolate chips

Wednesday, May 29, 2013

Fruit Dip

Here is a great alternative to a sugary snack. You simply cannot go wrong with a large organic pink lady, as pictured above, and some delicious fruit dip.  Pink ladies happen to be a weekly staple in our house. We just can't get enough of them.

Most recipes for fruit dip have two ingredients, marshmallow fluff, and cream cheese. I promise you that my children will never know what "fluff" is. So, here is my alternative to the standard fruit dip out there. The sugar comparison will prove mine to be the winner. Agave syrup is a natural sweetener from the agave plant. Check it out if you haven't already. I always keep some on hand.

You will need:

8 oz. cream cheese, softened
1 c. vanilla Greek Yogurt
1 tsp. agave syrup

Just whisk together, and serve with apples, pineapple, strawberries, or any fruit you like.

Monday, May 27, 2013

Spring planter

Spring has arrived. I had been patiently waiting to repaint this old terracotta plant pot for my deck. I have been warned that terracotta will absorb moisture, and cause the paint to bubble, but I got a really great deal on this oversized planter from the local  Restore so I thought I would give it a try. I bought some black metallic spray paint, and went to work. It only took two coats, and 24 hours to dry.
For the plants, I wanted to choose annuals so I could mix it up, and try some new plants next year. I did however add in a couple perennials, because I liked the look so much, and it was just for shallow ground cover. (or pot cover :)  I fully intended to remember, or at least write down the names of these plants, but somehow that never happened. Forgive me. :(

I do not claim to be an expect in planting. I mentioned before that I am still finding my green thumb, so my gardening posts are pretty much a documentation of my journey along the way.  Thanks for tagging along. 

I am very pleased with the finished product.  Have you experimented with plants yet this Spring?

Here are some pictures of the painting process:


Friday, May 24, 2013

Fruit salad lunch

Kiwi's and strawberry fruit salad. Yum!!  Does fresh organic fruit appeal to your senses too? I can't help my mouth from watering when I look at this picture. Lately my five year old is doing better eating fruits rather than vegetables. Kids go through all sorts of food phases, so I guess this is his new phase. Hopefully it won't last too long. Carrots seem to go either way for him right now. Sometimes he comes home from school with his carrots left untouched, other days he will at them at home and ask for more. Do your children ever go through food phases?

In this lunch:
Turkey, cheese, spinach on a tomato basil wrap
Carrot sticks
Baked apple cinnamon oatmeal cup
organic cheese crackers
green olives
organic strawberries and kiwi salad
Chocolate chips for a treat

Wednesday, May 22, 2013

Turkey Chili with gluten free corn bread

Last call for Winter.  We had a rainy cold Spring day here last week, so I thought chili would be a nice comfort food choice for dinner. This recipe definitely aims to please. I do not cook with beef, so ground turkey is a great substitute. This is sure to be a great addition to any winter menu, but for now let's enjoy Spring. (That is if we ever get one)

You will need:
 1 lb. ground turkey
1/2 onion, chopped
2 c. water
1 28oz. can crushed tomatoes
1 16 oz. can black beans, rinsed
1 16 oz. can kidney beans, rinsed
2 cloves garlic, minced
2 tbs. chili powder
1/2 tsp. paprika
1/2 tsp. dried oregano
1/4 tsp. cayenne
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Brown turkey over medium heat, add onions and cook until tender. Add water. Mix in remaining ingredients and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

Gluten free  corn bread

1 c. milk
1/4 c. melted butter mixed with 2 tsp. raw honey
1 egg, or egg substitute (mix 3 tbs. warm water with 1 tbs. ground flax)
1/4 c. raw sugar
1/4 c. soy flour
1/4 c. light buckwheat flour
1/2 c. gluten free oat flour
1 c. cornmeal
1 tbs. baking powder
1/2 tsp. salt
1/2 tsp. xanthem gum

Bake at 400

Monday, May 20, 2013

Gina's Power Bites

These power bites are a healthy little bite of wholesome goodness. They give you a little pick me up, and help to satisfy a sweet craving too.  This recipe comes from my friend Gina. I am a pretty lucky taste tester for her business g*love bars.  (Like her on facebook)

You will need:

2 1/2 c. pitted dates
1 1/2 c. almonds
1/4-1/2 c. chia seeds or flax seeds or pumpkin seeds
1/2 c. shredded coconut
1/2 tsp. sea salt
1/2 c. melted coconut oil
1 heaping tbs. creamed honey
2-3 tsp. vanilla extract
1/2 c. peanut butter (optional)
few squares quality dark unsweetened chocolate

In food processor, pulse nuts, seeds, and dates until mixture is pebbly. Add salt, honey, vanilla and coconut and pulse until combined. Add coconut oil and peanut butter and pulse until mixture comes together.  Spread in parchment lined glass baking dish and push on top to form even layer. Put in refrigerator. Melt chocolate. Spread on slightly firm bars and put back in fridge for one hour. Cut into bars or squares or triangles and store in the freezer. Can be eaten straight from freezer.

*It's true there is a lot going on in these power bites, but if you do take the time to make them, you will be pleased.  If you have already tried them please leave a comment.*

Wednesday, May 15, 2013

Preschool lunch

Do you remember potato sticks? I used to love potato sticks as a kid. I recently found some at my natural foods store, and thought it would be a fun alternative to chips. My kids happen to love chips. In fact, I don't know anyone who doesn't like potato chips. :)  Are they healthy, certainly not.

However, I do feel it is sometimes okay to indulge in a snack that is tasty, even if it is not healthy.  I try to give my children plenty of nutritious foods, and lots and lots of fruits and veggies to off set the not so healthy foods that they may consume. After all, there will always be a birthday party, or some other event that you child attends where he/she may eat something you wouldn't necessarily  prefer for them to have. Chips are pretty infrequent in our house, actually this container of potato sticks has been in the cupboard for 3 weeks. Once in awhile is okay by me.

Woah, all that over potato sticks. Phew.

Here we have:
 vanilla greek yogurt with frozen blueberries and granola
circle cheese, and potato sticks
turkey with ketchup to dip
chocolate chips for a treat

Friday, May 10, 2013

Chocolate chip coconut cookies (GF, DF and EF)

Sometimes, mom's just need cookies.  Cookies (particularly one's that have chocolate in them) can provide a little sanity in the middle of a crazy day that is filled with play dates, laundry, and two year old tantrums. Am I right? If you love coconut, and you love cookies, you will love these. Another plus: They are another allergy friendly dessert option for your family. I make a batch a hide them in the freezer. My husband can eat 10 at a time, no joke.

You will need:

1/2 c. coconut flours
1/2 c. light honey buckwheat flour
1/2 c. gluten free oats
1/4 tsp. salt
1 tsp. vanilla
1/2 c. brown sugar
1/2 c. coconut oil, slightly melted
1 tbs. ground flax mixed with 3 tbs. warm water, let thicken
1/2 c. chopped pecans
1 c. dark chocolate chips

Mix coconut oil, with brown sugar, vanilla and flax mixture. Add in remaining ingredients.

Bake at 325 for 12-15 minutes

*The mixture will appear dry. Firmly press into a small cookie scoop before placing on parchment lined baking sheet.

*You should assume that every food/recipe on snacktimemom includes only organic ingredients unless otherwise specified.

Thank you!

I just wanted to say thank you from snacktimemom for 1000 page views so far.

These flowers are currently on my dining room table. Aren't they beautiful. I bought them at Trader Joe's last week for $3.99. I just had to share. :)

Monday, May 6, 2013

Pinwheels Please

You know you have created a successful preschool lunch when you open it up and the colors pop right out at you. How fun is that?  Kids are naturally drawn to bold colors, so why not include some in your child's lunch. You never know, they may surprise you and leave nothing behind.

Here we have tomato basil pinwheels with cream cheese mixed with carrots and cucumbers. On the side we have crinkle cut carrots with hummus, cucumbers, strawberries, and rocket crackers. I made a little mixture of macadamia nuts, raisins, and pecans, and a blueberry baked oatmeal cup for the treat.

Birthday lunch

Today is my son's 5th birthday. I know, crazy right? It is hard for me to believe he is already five. Time really does fly. We had a great weekend with birthday celebrations both days. After such a busy couple of days I was relieved to find so many leftover options in the fridge.

In today's lunch we have pasta salad, ham and cheese quesadilla triangles, yogurt, crackers with smoked gouda cheese (current obsession) and fruit kabobs. Even though it is made up of mainly leftovers, he still loved it.

Carrot apple muffins (GF, DF and EF)

These muffins are very allergy friendly. They are free from gluten, dairy, and eggs. I love the combination of carrots and apples together, I just can't get enough.

I originally made these with 1/2 cup sugar, but they came out too sweet for me. I feel like the carrots add some extra sweetness to baked goods, so it is easier to lessen the amount of sugar in the recipe.

Do you ever use carrots to sweeten up a recipe?

You will need:
1 c. sorghum flour
1/ 4 c. light buckwheat flour
1/4 c. brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 medium carrots, grated
1 medium apple, diced
1/2 c. soy milk
1/2 c. applesauce

Bake at 375 for 12-15 minutes.

Friday, May 3, 2013

Ham and cheese quesadilla

I will say, this lunch box came home empty. :) I love it when that happens. Actually, that does happen most days, however my son tends to be overly chatty at the lunch table, so he is often out of time to finish eating.

Here we have a ham and cheese quesadilla cut into triangles, with ketchup to dip.  Also included is, pasta salad, mango cubes and  sliced strawberries. Today's treat is a mini blueberry baked oatmeal cup.  You can view that recipe here.

Wednesday, May 1, 2013

Pecan date energy bars

These energy bars are the result of my experimenting in the kitchen without using coconut or peanut butter. Those two ingredients tend to be a staple for me, however I have learned that my stomach does not appreciate their overuse.

The ingredients I chose to make up this recipe created a pretty full energy bar. I eat one in the afternoon to help get myself through the day.

You will need:
2 1/2 c. pitted dates
1/2 c. raisins
1 c. gluten free oats
1/2 c. sunflower seed butter
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. pecans
1/4 c. cocoa nibs
1/4 c. chia seeds
1 tbs. raw honey
2 tbs. sunflower oil

In a food processor pulse dates, raisins, seeds and nuts. Your mixture should look like this.


Add remaining ingredients, and pulse until your mixture is thoroughly combined. Use a spatula to push down the sides if it looks like the mixture is not well incorporated. It should look like this.

Press the finished mixture into a parchment lined pan. I used a 9x13 here, but next time I will use an 8x8 to have thicker bars. Cover and chill in the refrigerator for a few hours. Cut into bars. I store mine in the freezer. They seem to hold a shape better once frozen, plus they are delicious cold.