Watermelon Lemonade {no sugar}

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Ever notice that MELON and LEMON have all the same letters? Sounds like a perfect match to me!

Fresh watermelon juice was created by blending fresh seedless watermelon (cut from the rind) in my Vitamin blender. Once it was well blended, I strained it all through a fine-mesh nut-milk bag to get a smooth and grit/pulp-free juice.

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Strain blended watermelon through a fine-mesh bag to get roughly 2 cups.

Now comes the hard part. Okay, just kidding – now simply add in 1/4 cup of organic lemon juice. Yes, that’s it!¬† SO very refreshing and SO watermelony ūüôā¬†¬†¬†¬†¬†¬† {watermelony? … Works for me!}

Once special touch that I did add to these cups of melon goodness is the flake-salted rim. Does this sound odd to anyone? My mom is a salt-lover. My daughter is also a salt-lover. Both of these girls-of-my-world seem to believe that watermelons and salt go hand in hand; one simply can’t happen without the other. So, I thought the perfect way to celebrate this combo was to do a salted rim. The salt I used was a pink Himalayan flake salt. I thought it was an interesting and fun addition, and it definitely got a thumbs up by my sweet girly.

Happy Weekend!

Watermelon Lemonade In The Grass

To DO List: Eat Mo’ Vegetarian Brekkies ~ Our Pick 4 Omelet Station

Batman eats veggies!
I am mom. This may not be the case in every household, but I am also cook. To me, the fact that I am responsible for filling their plates every day means that I am also responsible for the nutrition that my children receive. Its a job I take seriously – yes, in a fun and silly way, but still, seriously.

One of the constant goals¬†of mine as the¬†NUTRITION-PROVIDER of my household is to not only get it in ’em, but teach them along the way¬†to¬†LOVE the nutritious choices, so that when I am no longer¬†the one in charge of¬†filling their plates,¬†hopefully the lessons they are learning now will carry over. It is constantly in my¬†mind as I plan out meal times, even planning the treats! I explain to them every step of the way the reasons “WHY” I am selecting certain ingredients and constructing a balanced plate of food, or sometimes a balanced day of food, since¬†every single meal isn’t perfect nutritionally speaking. I¬†truly aim to make the¬†healthy decisions be appealing and fun! This is all a part of my master plan to grow healthy, happy eaters who WANT to be healthy, happy eaters! {don’t tell them , but I think it’s working}

My favorite meals are ones that encourage¬†the whole family to try new textures, new tastes, and new colors of food. This may seem very elementary, like the classic phrase,” EAT THE COLORS OF THE RAINBOW”, but even as adults, sometimes, we get sedentary on what we know and forget to broaden our taste buds on occasion. Every color of food makes up the phytonutrients and vitamins that our bodies need to function at their best.¬†¬†Meals like this are great for EVERBODY to explore something new, and for some reason, it makes it more fun to get to have control over those choices! I am talking about our super fun breakfast this morning BUILDING YOUR OWN omelet.

To begin our Omelet bar, I used a dozen farm-fresh, soy-free, gmo-free, pastured chicken eggs and cracked them into a bowl for a good whisking. The¬†carton was now empty, so I thought: What a great vessel for dividing our¬†omelet selections. Because there are 3 kiddos here, I simply cut the carton into 3 equal sections of 4 “holes”.¬†The rule:¬†PICK FOUR!¬† Want to know what the coolest part was?¬† They all picked more than 4! :D. I love this.

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So, I chopped from the fridge some piles of tomato, orange bell pepper, broccoli, and spinach {we only buy organic produce as to reduce our exposure to pesticides and herbicides}. From our home garden {organically grown}, I collected, chopped, and piled some parsley, some rainbow chard, and some chives.  The kids took turns filling their sections and we labeled their containers and lined them up for cooking.
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It was so much fun watching them get excited about their selections and watching their faces as they cheered on each other’s omelets over the flat-top and¬†excitedly¬†waited for their own¬†to cook.¬†¬†We made omelets, we made a fun memory, and we all had something green for breakfast. A win, win, win in my book!!! ūüôā

~Happy Omelet Making, Canaries ~

Saturday Breakfast, Gluten-Free Breakfast Quesadillas

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Saturdays. Sweet, sweet Saturdays.

It seems like a recurring theme for me. I always try to pretend like I am going to steal some time for myself come Friday evening, like I am going to sleep in, no matter what the rest of the family need on Saturday morning! . Most stay-at-home moms will probably understand that sentiment. I FINALLY have an extra pair of hands home for two full days¬†and I won’t¬†have to rush out of bed to get the day started, get lunches packed, get kids motivated to do their morning routines to get off to school without their teachers or peers knowing JUST how close we are each morning to NOT making it to school in one piece {let alone with a special-diet lunch & snack in tow for two kids}.

Every week on Friday evening, I take a deep breathe and celebrate the weekend, and I tell myself, “I am totally sleeping in in the morning.”.¬†

Every Saturday morning, I wake up {halfway} to a nursing baby who has been by my side since the first time he cried from his crib in the middle of the night. I wake up a little more when my seven year old come and wraps her little arms around me and steals all of my fuzzy cover for herself. And then, I wake up almost completely by the time my five year old makes himself a nest in the bend of my knees and starts whispering, “Momma. Momma, is it time for breakfast yet?”

He is a boy after his Mommy’s heart! Breakfast¬†is hands-down my¬†favorite mealtime. I am a waffle-a-holic, a crepe-addict (never planning to recover, either), and a lover of breakfast muffins and breads! But, today, I was in the mood for some eggs, and so I set the kids up with a cartoon, waited on my husband to¬†roll out of bed and start a pot of coffee, and I began whipping up all the fixings for some breakfast quesadillas: got some nitrite-free bacon cooking in the oven, had some organic refried beans warming in a small saucepan, and scrambled up some beautiful pastures eggs.¬†¬†I oiled the griddle with a little coconut oil and placed a brown rice tortilla down¬†{I had some from Trader Joe’s}. The, I smeared some refried beans onto the tortilla, piled on some eggs & some bacon pieces, and topped with another brown rice tortilla. I let it all crisp up a bit and then flipped. I cooked that side to a golden brown and then transferred to a cutting board to cool and slice.

Me and Daddo  {this is my husbands official father name, by the way} had some salsa Verde and some raw cheddar cheese on ours and called it a delicious start to our day! Hope yours was delicious, too!