Homemade Organic Apple Butter, School Lunches, and a Healthy and Fun Breakfast Idea!!

Good Morning!!

Oh, how I've missed you, and I hope you've missed me, too.  :)

I am finally feeling settled enough in the new house and our new lives to get back to blogging!  I will blog whenever I have the time or feel the urge, so it may be random depending on how crazy my schedule is.  The most important thing though, is that I'm back!  

So, without further ado, here is what my kiddos took for lunch today...

Homemade Potato, Kale & Lentil soup (served warm in a Thermos), organic greens w/my homemade dressing (local cucumbers), and 2 local plums.  

Here is a lunch from one day last week...

Homemade Whole Wheat Mac 'n Cheese, peaches and grapes (both local), & edamame.

During my hiatus I was posting my children's lunches here, on the blog's Facebook page.  Check it out to see some more lunch ideas.  :)

My mother-in-law showed up the other day with a BIG bag full of apples from her organic apple tree.  As soon as she left, I had those babies ready to go!  They are a bit too tart and tough to eat on their own, but they were perfect for Crock Pot Apple Butter!  

Step 1...Core 'em, and toss them in a Crock Pot.  Yes, It's just that simple.  Honest.  I didn't add anything to them.  

Just keep an eye on them...it only took mine a couple of hours on high to cook all the way.

Step 2...Give them a zap in the food processor.  

You can add spices like cinnamon and cloves, but I like it just as it is.

Mine is still in the fridge, but I am planning on freezing some in glass jars.  Just leave a little room on top for the apple butter to expand.  

I've had it on toast the last couple of days, and it's delicious!!!!!

I'm always looking for fun and healthy food ideas for the kids, and I saw this one in a magazine.  I love thinking out of the box (or waffle iron), and this was one I knew my kids would be impressed with.  

This morning, I made the kids Waffle Iron Eggs!

My scrambled eggs are just organic eggs, a bit of local grass-fed milk, and a dash of salt and pepper. 

I heated up the waffle iron and greased it well with some NonGMO sunflower oil, then just spooned the eggs in. 

I let it cook until mostly solid, then gave it a flip (my waffle iron is one of those flippy-do ones).

I guess I should have used larger plates, but I was thinking eggs, not waffles. I wasn't thinking waffle-sized eggs.  Yes, I know that's exactly what I was making, but it was still very early...

Aren't those fun?  My kids loved them!  And, look at that good looking piece of Alvardo St. Sprouted Sourdough w/my homemade apple butter on it...YUM! 

I will leave you with this today, since I've missed you all so very much...

Have a great day! 

Don't Judge This Vending Machine By Its Cover, But By Its Contents & Cheesy Whole Wheat Crackers!

Good Morning!

I have to apologize for my lack of posts lately.  We are preparing to move, and anyone who has ever moved a big household knows just what we are up against.  Sheesh...how exhausting!  So, I apologize, and promise that things will pick up eventually.  Here's this for now...

My husband and I recently went away for our 15th anniversary, and I spotted this in the hotel.  Let's have a look...

So, this is what the vendor considers healthy choices.  I had to get a closer look...

...and when I did, I couldn't spot a single "healthy choice".  Can you?  

What did we pack for snacks so we wouldn't be running for the vending machines?  A pint of local organic blueberries that we picked up at the Farmer's Market that morning, bottled water, and a bag of organic corn chips.  "HEALTHY CHOICES"...how insulting.  

I know that one of the snacks that my kids enjoy is crackers...cheese crackers.  Think Cheese Nips, Goldfish, and Cheez Its.  Needless to say, those are no longer a part of our diet, so I whipped these up for them awhile back...

Easy Cheesy Crackers

This recipe is from Lisa at 100 Days of Real Food, and can be found here.

Easy Cheesy Crackers

SERVES: MAKES 2 DOZEN

INGREDIENTS

• 1 cup whole-wheat flour
• 5 tablespoons cold butter, cut into tablespoon size chunks
• 4 oz. or 1 ½ cups grated cheddar cheese…the sharper the cheese the cheesier the crackers
  (Yep, that’s it…only 3 simple ingredients!)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Combine all three ingredients in a food processor and blend. The mixture will eventually turn into one big ball chasing itself around the bowl. Be patient because it can take a few minutes.
3. Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
4. With a sharp knife slice ¼” thick pieces off the log (pictured above) and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!
5. If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
6. Bake for 8 – 14 minutes or until golden brown. The thicker the crackers the longer it will take.
   These crackers can be stored in the freezer so double the recipe and save some for later!

3 ingredients!!!  How simple is that?!?

Here are my rolls of cracker dough.  I stuck them in the fridge until  I was ready to slice them up, and again in between batches.  And, here is what they looked like sliced and pressed with a fork.

The finished product...aren't they beautiful?  My kids loved these, so I am sure to make them again !

Have  a great day!

Veggie Loaded Fried Rice & Sending Real Food for a Week Long Summer Camp

Good Morning!

I have a few things for you today.

First, I mentioned on my Facebook page recently that I made fried rice for lunch.  Well, my kids gobbled that stuff right up! So, here is the recipe.

I had some rice left over from dinner the night before, so this seemed like a no-brainer.  

Fried Rice

2 c cooked organic brown rice (I used short grain) 

veggies (you can use any combination of fresh or frozen. I used 1/4 c frozen peas, 1/3 c frozen organic corn, 3 fresh organic mushrooms, 1/2 a chopped onion, 1/2 an organic yellow squash cut into strips, 1 small diced organic carrot, & 1/2 chopped organic bok choy)

2 T nonGMO oil

2 eggs

salt & pepper to taste

1/4 t ground ginger

2 t sesame oil

1/2 T sesame seeds

2 cloves garlic, chopped

Add the cooking oil, veggies (toughest veggies first, like the fresh carrot, that need the most cooking time.  Then add the others depending on how long they need to cook.  I added the carrot first, then a few minutes later added the rest, saving the peas for last.), and garlic in a large skillet or wok. Cook until veggies reach the degree of crispiness/softness that you like.  I like my veggies with a bit of crunch, so my cooking time is shorter.

Push the veggies to one side of the skillet, then crack the eggs into the empty side of the pan, giving them a bit of a scramble and then breaking the larger pieces up.  Once all of the egg is cooked, give it all a stir to blend together.  

Add the sesame seeds, rice, ginger, and sesame oil.  Stir, and cook for 5 minutes.  Season to taste with salt & pepper.

I serve this as a light lunch with fresh or frozen fruit, or organic yogurt parfaits. 

I've also shared on the Facebook page that my oldest daughter recently went to summer camp for a week.  This is the same camp that she went to earlier this year, but that was as a volunteer for a couple of days, this was as a very busy camper for a week.  Quite a food challenge, that!  Being that our compromise tends to be bringing breakfasts, lunches, & snacks, but eating their dinners, that could be quite a lot of food, not to mention money.  After getting a few very helpful suggestions, here is what we decided on...

Breakfasts

Refrigerator oats are definitely our go-to meal for this.  This winning combination tastes like strawberries and cream, and a little goes a very long way.

Now, I don't always put the same things in these babies, but use what I've got on hand.  To see a more detailed explanation of a variation that I have used in the past, check this post out.  These jars are simply organic steel cut oats, organic rolled oats, chia seeds, raw honey, Hartzler's Whole Milk, and frozen organic strawberries.  You only see 3 jars, because that is all I sent.  I don't like to leave these in the fridge for more than 3 days, so I sent her with some other foods/snacks that she could make breakfast out of.

Lunch

Pizza!  I can't take credit for this idea, since it was someone else who gave it to me, but I thought it was brilliant!  I already had a Great Harvest Whole Wheat pizza dough in the freezer, so after thawing I divided that into 3.  I rolled out the 3 personal pizza size crusts, and baked them.  I shredded up some fresh mozzarella cheese, and whipped up a quick raw pizza sauce.  What's in the sauce?  Using my Ninja chopper, I blended together 1 clove of garlic, 1 1/2 fresh local tomatoes, 1/2 a small onion, a dash of salt, 1/2 tsp organic Italian Seasoning, and 1 Tbsp fresh basil.  I poured it into a glass jar, and packed it up.

Soup...she loves a good soup, and it's so easy to reheat in these glass jars.  I had some homemade Potato Kale soup in my freezer, so I just thawed it and filled up these jars.  

Trader Joe's Handmade Whole Wheat tortillas (6), fresh ground dark chocolate peanut butter, homemade organic hummus (used an old container), and cut up veggies (carrot & cucumber).  She was able to make herself either veggie wraps for lunch, or peanut butter wraps for quick high energy snacks.  She could also use the wraps for breakfast.

Fruit & Snacks

The fruit that I sent could be used with meals or for a snack.  I suggested she use some banana on a peanut butter wrap for a breakfast.

Pumpkin Seeds, pretzels, 5 Ginger Snap Lara Bars (also could be used for a breakfast with some fruit), 2 Trader Joe's Dark Chocolate bars, and a bag of organic corn chips and organic blue corn tortilla chips.  I also sent in a couple organic lollipops, but they aren't pictured.

Drinks

 I sent her with a jar of organic lemonade, bottles of spring water, a glass jar of filtered water (not pictured), and a jar of green tea concentrate (that I brewed on my own).  She only needed to add the concentrate to water to make quite a few drinks out of it.

And that's how we did it!  How did it go?  Well, she said I sent way too much food!  It sure didn't seems like it to me, but she was so busy so much of the time, that she didn't sit around all day eating like I imagined. ;)  How did others react?  Pretty cool about the whole thing.  In fact, she even had enough food to share.  It was a smashing success!

Have a great day! 

Whole Wheat Waffles & Summer Time Fun!

Good morning! 

Summer has been keeping me so busy, and it seems like I hardly have to post updates. I do post to the Facebook wall, though, and the plug-in on the side seems to be a little outdated. So, be sure to click on it anyways just to check.  

https://www.facebook.com/WaterLemonKale

I'm on here now, so let's get to it! 

We have been busy little bees lately! Here are some pics from a recent trip to the river. On this trip, the kids got to see crayfish (or craw dads) & a baby water snake. 

I had never been to this particular park before, so I was uncertain if there was a parking area down below by the river.  You see, we were WAY up top, and this river was WAY down low.  There was a sign, however, that said "Dead End 750 ft".  So, I parked up top.  Sure enough, there was a parking area down below...stupid sign.  This would also explain why the Parks & Rec guy looked at me like I was insane when I started walking my 4 children down that hill.  I would like to propose a signage change..."Parking Area in 750 ft" seems like a good option.

I would like share with you one of my family's favorite recipes...Whole Wheat Waffles.  These are quick and easy, and very versatile.  I use a Belgian waffle maker, one that flips to evenly distribute the batter.  I am in love with it...and the best part?  I got it for $10 on Black Friday, a few years ago!  Ten bucks!  

I do things just a bit differently for this recipe, though, than the original.  I'm sure you've noticed that I do that a lot.  Recipes, for me, often serve as inspiration, motivation, and guidelines.  I rarely follow it to the letter.  ;)  Well, in this one, I use about 3/4 cup plain organic yogurt in place of 3/4 c of the milk.  Why?  I think it makes my waffles crispier on the outside, but it has more to do with economic reasons.  See, I can get plain organic yogurt in my general area, but I can't get my milk without making at least a 40 minute drive.  I often use yogurt in the place of milk or buttermilk.  Here, the waffles are topped with butter, organic banana slices, and pure maple syrup...YUM!

Here is the recipe, from Lisa over at 100 Days of Real Food.

 

INGREDIENTS

• 2 large eggs
• 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
• ¼ cup oil (I used coconut oil)
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• Warmed 100% pure maple syrup for serving
• Fresh fruit for serving

INSTRUCTIONS

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

I really hope you enjoy these waffles...my kids ask for them all the time!  I have even made these banana waffles by mashing a couple of bananas into the batter.  When I do that, I leave out the honey.

I will leave you with this image, from a silly kid that I know!

Have a great day!

Baked Apple Fritters, in honor of National Donut Day

Good Morning!

The weather has been gloomy the last couple of days, and the kids are happily playing (or out at camp), so you get extra blog updates...YIPPEE!  

So, I posted today on Facebook that it's National Donut Day. If you read my post, then you'll know that I'm not such a great donut maker. Ok, so I only tried that one time, & it was before our lifestyle change, but once may have been enough for me. Being National Donut Day (How about National Whole Food Day? Huh? Do we have a day? Get back to me if it turns out that we do!), I thought it would be nice to try to, well, celebrate. Alright, you got me. I'm very low on granola & milk. The kids had organic eggs for dinner last night, & they had organic steel cut oats for breakfast yesterday. I needed something else to make them for breakfast, and this seemed like a great reason. Excuse? Inspiration? Yeah...let's go with inspiration. 

So, I did a search for a healthier apple fritter recipe. They keep those in the donut cases, so I figured it was close enough! I came up with one for Baked Apple Fritters at Food For the Soul. Being on my phone, I'm unable to link to it. I changed it up, of course. Here is the recipe for my tweaked version of Baked Apple Fritters:

Makes about 24

Preheat oven to 350

1 1/3 c whole wheat flour

2/3 c unbleached white flour

1 1/2 tsp baking powder

1/2 scant tsp sea salt

1/4 to 1/2 tsp cinnamon or pumpkin pie spice

4 tsp nonGMO canola oil

2 medium apples, diced

3/4 c unsweetened applesauce

1/2 c plain yogurt

1/4 c whole milk

1/2 c raw honey

Cane sugar

Mix dry ingredients in a large bowl (both flours, baking powder, cinnamon, & salt). Add apples. 

In another bowl, blend wet ingredients (yogurt, milk, & honey).

Make a well in the center of the dry ingredients, and add the yogurt blend. Mix gently. 

On a lightly greased baking sheet, drop about 1/4 cup batter in mounds. 

Sprinkle tops with cane sugar, & bake for 12-14 minutes.  Enjoy! 

Going To Summer Camp Food Compromise

Sorry for the odd formatting, I am on my phone again. 

My oldest daughter leaves tonight to volunteer at camp for a couple of days. These types of happenings present unique challenges, because let's be honest...it's not exactly Whole Food Camp.  She looks forward to this time every year, and this year is no exception, but she did have concerns about the food. She wanted a compromise, food like we eat at home & food at the camp. Food at the camp, she reasoned, because not being able to use a stove top limits her to mainly breakfast and lunch, since we don't like to use microwaves very often (though she does have access to one). So, her compromise is breakfast, lunch, snacks, & drinks sent from home, & dinner made by the camp staff. She does have access to a fridge, so that makes things easier. 

These are my preparations, and my ever present list. I love lists. 

These are her snacks. I know she craves both sweet & savory, and I'm trying to provide her with snacks that can satisfy those cravings while providing her with alternatives to what the other staff/campers may have. So, she has organic lollipops, a Two Brothers Dark Chocolate Salted Caramel bar, organic garlic herb crackers, & 2 Lara Bars. The organic oatmeal packet is in case she's feeling a bit hungry, instead of just snacky.  She has also thrown in 2 organic green tea bags, and I am making her organic apple chips.

These are her drinks. I chose Sweet Leaf organics because the sugar content was less than Honest Tea, at least for the peach. She also has a can of coconut water & a bottle of spring water. I'm not a fan of anything in plastic containers, but I already felt like I was pushing my luck by sending the iced tea in glass bottles. 

For her lunches she is taking Great Harvest Honey Whole Wheat bread, and baggies of organic peanut butter & organic jelly. She's simple like that! I offered sliced veggies & hummus, but she chose this. 

She is also bringing 2 organic pears, & organic bean soup (in glass jars...I never get rid of a glass jar!). She will microwave the soup right in the jar. As I said earlier, I don't like to use the microwave, but isn't because of radiation poisoning (or whatever that is!), but because I feel that very few nutrients are left intact after a few zaps in the micro.  We never  microwave plastics. We also never put anything hot in plastics (other than the kid's Thermoses, and I'll be replacing those this summer.).  I knew she would have to microwave the soups, and that's why I used the glass jars. 

Breakfast...such a simple meal, but the bulk of this post! Have you seen those pins (on Pinterest) for refrigerator oats? I came across them a couple of years ago, but we weren't leading a whole food lifestyle. I guess what I really mean is that there wasn't exactly an overabundance of fruit in the house. These appealed to me, big time, but I just never got around to it...until yesterday. I had decided on the instant organic oatmeal packets, but then Food Babe posted a recipe on her Facebook wall for breakfast parfaits (or something like that). I peeked at it, and got busy. Like most other recipes that I use, this one was more for inspiration & adaptation, than precision. 

So, here's what's in the jar...

1/2 c organic steel cut oats

1 packet organic maple & brown sugar instant oats

1 1/2 tsp chia seeds

1 Tbsp raw honey

Put the lid on and shake it all up, or stir so the honey doesn't clump, then keep the layers coming!

1 Tbsp organic raw almond slivers

2 Tbsp fresh coconut shavings (not dried)

Hartzler's whole milk (just enough to cover the oats)

Frozen organic strawberries (fresh is good, too!)

I told her it would taste like strawberries & cream, because of the Hartzler's. :)

And here it is after a night in the fridge...

Oh my! This was so yummy! It tasted just like strawberries and cream, & the oats had a great chewy texture! This will definitely be a regular around our house. :) It was very filling. It can be kept in the fridge for a few days, & you can change it up however you like. It's perfect for her to take out to camp, because it is delicious cold, but it could also be heated up. 

Enjoy! 

Some of these choices are not ideal, but are better than the alternative. I was also limited by my proximity to a healthy supermarket (I'm 45 minutes away), and I forgot to shop for this when we did our Saturday shopping. So, I did the best that I could, with what I had. I'm cool with that. ;)

Oven Dried Apple Rings, Chips, Rings...Whatever!

Good evening!

So, the other night I mentioned trying my hand at making dried apple rings in my oven. Well, it was already 10:00 at night, and the instructions said to turn the oven to 150 (or the lowest setting) and bake for 10-12 hours. Needless to say, I wasn't staying up all night. No way. I did have to get up at 6 am for Field Day, though, so I figured that would be fine. I mean, the worst that could happen was that I'd have crunchy chips, instead of chewy rings, right? Well, here they are...

...my crunchy chips. Yep, crunchy. Yes, the ones on the bottom rack burned. Overall, though, they were pretty tasty! So, I'm going to try this again...during daytime hours. ;) 

Here is how I did it...

I washed and cored a couple of organic gala apples. I used a mandolin to evenly slice them. (Mine were pretty thin...no wonder they turned into chips!) I sprinkled them with pumpkin pie seasoning, and placed them on cooking racks in a single layer. I them put them in the oven on the lowest temperature. 

Here is what I've learned...

If I'm trying to make chips, then thin is great, but for rings I need to make them thicker.

Shorter cooking time for thinner chips, longer for thicker rings. 

Rotate the racks, top to bottom and front to back.

Be awake to keep an eye on them!  

          I'll let you know how it goes!

                  Have a great day!  

                               :)

 

Whole Wheat Apple Tart

Good morning!

Last night on our Facebook page I shared a photo of an apple tart, and I promised you the recipe...

Well, here it is!

Whole Wheat Apple Tart

What is great about this recipe is that it takes very few ingredients, the ingredients can easily be substituted, all are whole foods, the filling has very little sugar, and no refined sugars.  

Nearly all of my ingredients are organic, including the apples, but conventional ingredients will work just as well.

Crust (Adapted from Whole Foods)

3/4 c whole wheat flour

1/2 c unbleached white flour

7 Tbsp cold unsalted butter

1/8 tsp sea salt

2 or 3 Tbsp of ice water

I don't know about you, but I love using my food processor for making pie crusts!  No cutting in butter. No pastry blender.  It does all of the work for me, even forming the dough into a lovely ball!

Blend the 2 flours, add the salt (give the processor a whir if using one), add the cubed butter, and blend until crumbly.  Add 2 or 3 Tbsp of ice water (depending on your needs).  Pulse until a ball forms (if not using a processor, form into a ball yourself).  Wrap and refrigerate until needed (at least 30 min).

Roll out, and press into a tart pan.

Preheat oven to 325.

Filling

5 or 6 apples washed, cored, and sliced

1/4 c Turbinado sugar (pure cane)

3 Tbsp raw honey

1 1/2 tsp cinnamon

2 Tbsp unbleached white flour or whole wheat

3 Tbsp raw almond slivers

1 Tbsp black chia seeds

Mix all ingredients in a large bowl.  

I know what you're thinking.  My goodness, that seems like anwful lot of cinnamon!  Surely it must be more than 1 1/2 tsp?  Well, it just so happens that it is.  1 1/2 Tbsp, to be exact.  Yes, I read the measure wrong.  Yes, I thought it seemed like too much, as well.  In the interest of full disclosure, I am one of those people that, whilst driving, will say, "Do you hear that sound?  It sounds like there is something under the car."  I keep driving though, mind you.  It was only my trash can, after all.  

Arrange the apples slices neatly, or not.  It's up to you, really.  As you can see, I did a bit of both.  :)  Neat around the outside (2 layers), but just sort of dumped in the middle.  

Bake for 45 minutes.  Letting it cool before serving will make it easier to slice. 

Enjoy!

:) 

  

Broccoli, Mushroom & Onion Pizza on Pizza Night, Black Bean & Corn Salad, & School Lunches

Good evening! 

Here I am, blogging from my phone. 

It's the end of the school year, and we've been busy!  We have picnics & field trips, field days & cookouts, and it seems like everything is happening all at once. It's keeping me busy! 

With summer approaching, and my babies being out of school, I'll only be updating the blog a couple of times a week. After all, they won't be babies for long, so I'm going to enjoy this time while I can. We will be spending lazy days building sand castles, frolicking in the waves, and having beachfront fires on the shores of Lake Erie. We will be grilling veggies, exploring nature, and visiting the park. I'm guessing you'll be on the computer less, too!  So, hang in there through summer, and once my babies (not really babies!) are back in school, I will post with more frequency. For now though, you can expect a couple of updates a week.  I will still have much to share with all of you, so I will be posting small updates on Water Lemon Kale's Facebook page, including pics, so like us to stay in the loop! 

That being said, here are some recent lunches...

Sandwich on organic multi grain bread (cheese, organic spinach, homemade organic hummus, & a baggie of organic grape tomatoes to put on it), plain organic yogurt w/ a drizzle of raw honey & a baggie of homemade organic granola to mix in, & 1/2 an organic orange. 

Organic banana, 1/2 an organic orange, cheese skewers, & pb n j cracker sandwiches (Ak Mak crackers, organic pb, & organic jelly).

Field trip! Bottle of water ( I hate doing this, but no glass bottles are allowed), a Stretch Island fruit strip, a Lara Bar, an organic apple, & 1/2 a veggie sandwich (organic multi grain bread, organic green leaf lettuce, local cucumber, cheese, & homemade organic hummus).

Sandwich (same as above), a sliced organic Roma tomato, & organic Black Bean and Corn salad w/ organic tortilla

chips (I use this dish as more of a salsa type dish. I got this from 100 Days of Real Food. It is super simple, so I will give you a quick run down...black beans & corn (I use organic dried beans & frozen organic corn. I also shred organic carrot in, at times.). Tomatoes (any will do), onion, and a dressing of oil, cilantro, garlic, & vinegar (very similar to my homemade dressing!). Mix it all up & enjoy! It is perfect for those hot summer days, and is delicious on tortilla chips, or just eaten with a spoon! 

*I apologize for not posting a link or the actual recipe...when I tried that earlier, the draft didn't save and I lost it all.*

We also made these recently...Veggie Pancakes (from 100 Days of Real Food)

I'm not a big fan of fried food, but sometimes, well, you just want what you want. You know? So, I made these babies. The kids loved them, and so did I! These are from 100 Days of Real Food. Apologies again for not posting the link. I will try to come back and edit these posts to include the recipe links. Lisa does have a great recipe index, though, if you haven't already checked it out...these guys are in there! 

Finally, it's Friday, so that means Pizza Night! I tried something a bit different tonight...

Broccoli, mushroom, & onion, w/ a roasted garlic sauce! Yum! This has both provolone & sharp cheddar, on a Great Harvest Honey Whole Wheat crust. The garlic sauce is made by roasting the garlic, and simply blending with some oil. 

I lightly sautéed the onion, broccoli, & mushrooms, before topping the crust with them. 

                   Like I said...YUM! 

               Have a great weekend! 

                                :)