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Every like = an entry
Every like you send= an entry
{simply have them post or message that “you” sent them…. like this “Molly sent me :)”)

Prize winners to be announced within the first week of July. Come to our Facebook Summer FOOD party!
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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!!! 🙂

~Happy Omelet Making, Canaries ~

Red, White & Blue Frozen Bananners

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I love recipes that the kids get to help with, and this one was perfect to include them on. We had lots of fun, and they helped come up with the idea for what was RED and BLUE and HEALTHY to use as “sprinkles” on our Nanner-Pops, too. Smartie pantses ;)!

I still want to perfect this dip, but it was definitely a hit with the kids, and it checked all of our allergy-friendly boxes here, so that is always a bonus!

First, prepare you toppings. We used some fresh organic strawberries, some fresh organic blueberries, and even some freeze-dried organic blueberries. Any nuts WOUDL be fabulous! Get creative!

Next, prepare your bananas by peeling, cutting in half, and skewering with kabob skewers, popsicle sticks, or I used cake pop stick that you can find at almost any craft store. Set aside.

Now, in a small saucepan {you will want one deep enough to be able to dip, or at least roll, the sauce 3-4 inches deep onto the bananas. IN the saucepan over medium heat, combine:

3 tablespoons of coconut oil
&
1/4 cup + 1 tablespoon coconut butter (coconut manna)
&
3 tablespoons of honey

Once the coconut butter has melted down, add in:

6 tablespoons of coconut milk (or more if you feel like your sauce is still too thick)
&
1/2 teaspoon pure vanilla extract (optional)

Stir together until smooth and then turn off your heat.  Now, simply dip your banners and set them onto a freezer-safe dish. Take a pinch of your topping of voice and sprinkle it onto the dip. Continue with all of your banners until done. Now, simply freeze until you are ready to enjoy! (we could only wait about 2 hours!).  Enjoy!

“Sugar” Cones {Gluten-free, Dairy-Free, Cane-Sugar-Free, Paleo}

Bring on the CONES!

On this Memorial Day weekend, I really wanted to make something light and fun for the family. At first, I was thinking of some sort of ice-cream sandwich. Maybe blueberry and chocolate. Next, I was mulling over a cherry tart, but for some reason, that was still falling a bit flat. Finally, my imagination stopped on an old classic: a crispy, sweet, melt-on-your-tongue, SUGAR CONE. My mind was set, now I needed a gluten free, sugar free version of THAT to surprise the kids with. So, this is what I came up with.

I wanted to use a grain-free flour and I had some cashew meal in the pantry. I knew I wanted a flat, baked round that would be elastic enough to be rolled after baking without cracking, so tapioca flour seemed like the best choice for that. For a short ingredient list and a quick bake time, these will definitely be made again! I can’t wait to come up with all sorts of delicious ways to fill these!

Gluten-Free “Sugar” Cones
Makes 4 cones.

1/2 cup cashew meal (or almond meal would also work)
2 tablespoons tapioca flour
2 heaping tablespoons of coconut sugar / coconut crystals
1 tablespoon coconut milk (or milk of choice)
1 large egg (preferably pasture-raised

Simply stir all ingredients together in a mixing bowl. Pour out 4 equal rounds onto a greased, parchment lined, or to copy my efforts exactly, a Silpat-lined perforated baking sheet. Using the back of a spoon and/or a little tapping of the tray, thin out the batter rounds to be flat and thin (maybe 1/4 inch think).

Bake at 350 degrees for 12 minutes. The edges will be browned and the rounds still flimsy. Remove from the oven and very carefully, as they will still be hot to the touch, peel of your rounds and roll them into cones shapes. If you want, you can tie them for good measure like I did, but they do harden pretty quickly, so I would suggest having your system in place before you pull them out of the oven.

If you decide to try them, I would love to know what you decide to fill your with, too! Happy eating this Memorial Day Weekend, Canaries! Love, Kendra

Ours got filled tonight with some dairy-free black Forrest Ice Cream ~ so very delicious!!
Black Forrest Ice Cream Cone

Strawberry Frosting {Grain-Free, Paleo, and SCD legal}

Simple Strawberry Frosting {Grain-Free, Fruit Sweetened, Palo, SCD-legal}:

1 cup Spectrum organic Palm Shortening
1/2 cup freeze dried bananas, ground up in a spice grinders, mixer, or blender until it makes a powder
3 Tablespoons freeze dried organic strawberries, crushed {I like to have some larger chunks to see and taste}

First, I mixed the shortening with my hand mixer just to get a creamy consistency. Next, I added in the powdered banana and blended until well combined. I added the strawberries in last and mixed just until incorporated.

I transferred the icing to a piping bag. This was the perfect filling for the “Chocolate Covered Strawberry Macaroons” that were in the Palo Valentine’s boxes we did this year

.Chocolate Covered Strawberry Filled

This was  also the perfect topping for the Paleo Mini Lemon Muffins I made last week. :9 Oh the deliciousness!