Healthy Habit #25-Organize Your Photos!

Let's face it, having infants, toddlers and kids in general we all know how much clutter photos can cause. Whether on your computer in 5 million different files or more likely simply in you iphoto library, or in hundreds of boxes or more likely the envelopes they were sent to you in laying around the house-they really add up!  I actually had over 1000 photos from Teddy's first 3 days of life!!

Here are some reasons to organize your photos:
Neatly matted and framed photos warm our home and create personalized decor for each room.
Organized photos give us the freedom to find our precious memories quickly.
Organized photos to share with guests and browse through occasionally will give you more joy in your life.
Organized photos will release you of the guilt of not having printed or preserved your precious memories.
and of course, a sense of control that you are not behind or swimming in photos, that it is done!

How to organize your photos:
Decide how you are most comfortable preserving your memories.  For some it may be organized folders in a special folder on your desktop and backed up on a hard drive.  For others it may be good old fashioned photo albums.  Any yet others may decide to create digital photo albums to be printed.  Gather your supplies as needed.

Create a space in your home and a day of the month (or for some of us- day of the week) to work on your albums. Having frames, albums and scrapbook supplies on hand will make it easier to complete your photo projects and help motivate you to work on your photos consistently.

Gather up all the loose photos in your home and organized them chronologically or by event.  You can also organize by theme, such as 'holiday', 'summer'. 'travel'.  While doing this, keep a trash can handy for the photos that aren't good enough to preserve and a "give away" box for duplicates or photos that grandma might like.

Make a point to pull out the one-of-a-kind photos that you know you will cherish forever and enlarge and frame them for a special spot in your home.

This can be overwhelming, but it can also be fun and a chance for you to be creative and have some quiet time for yourself!

Weelicous Crock Pot Lasagna

2 Cups Zucchini, Broccoli, Cauliflower, Mushrooms and/or Spinach
1 15 oz Container Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
1 Tbsp Dried Italian Herbs
1/2 Tsp Garlic Powder
1 Tsp Kosher Salt
1 Large Egg
1 25 oz Jar Pasta Sauce
1 Box Lasagna Noodles (uncooked)
2 Cups Mozzarella Cheese, grated

1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.

Chewy Oat Nuggets-Thanks Telly!

This recipe is from Feeding Baby Green.  Daniel loves these “cookies”. Not only are they delicious but are good for you, especially if you use the walnuts which are full of omega 3 fatty acids.  The sweetness is supplied by the bananas only, so be sure to pick  ripe ones!

Ingredients

2½ cups steel-cut oats

¾ cup walnuts, pecans, or macadamia nuts

¼ teaspoons salt (optional)

2¼ cups sliced bananas (4 large bananas)

1 teaspoon cinnamon

¼ cup walnut oil

Preparation

1. Preheat the oven to 400 degrees.

2. Put steel-cut oats, salt, cinnamon, and walnuts in the work bowl of a food processor. Process until the mixture it looks like flour.

3. Add the bananas and walnut oil. Process until well mixed.

4. Drop by the spoonful onto a greased baking sheet and bake for 8 to 10 minutes or until lightly golden.

Peanut Butter Oat Nuggets:

Omit the nuts, add 2 tablespoons of crunchy or creamy peanut butter, and substitute peanut oil for the walnut oil.

 Sun Butter Oat Nuggets:

Omit the nuts, add 2 tablespoons of sunflower seed butter, and substitute sunflower seed oil for the walnut oil.

Serves 12 (Yield: 4 dozen)

NUTRITION FACTS (AMOUNT PER SERVING)

Calories: 252                                      Total Fat: 1O.51g

Cholesterol: 0                                     Sodium: 49mg                         

Total Carbs: 32.12g                           Dietary Fiber: 5.19g  

Sugars: 5.25g                                    Protein: 7.84g

Quinoa Corn Salad

1 C raw quinoa

1 T olive oil

1 t paprika

3 C water

1 t salt (I left this out)

2 C fresh or frozen corn kernels

2 T olive oil

1 large onion, finely chopped (about 2 C)

2 garlic cloves, minced or pressed

1 t ground cumin

1 t ground coriander

2 red and/or green bell peppers, seeded and diced

1 fresh chile, stemmed, seeded and minced

2 T minced fresh cilantro, or more to taste

1 large tomato, chopped

2 T minced fresh parsley

1/4 C fresh lemon juice

ground black pepper

In a sieve, rinse the quinoa under running water and set aside to drain. Heat 1 T oil in a saucepan, add the paprika, and stir for a minute. Add the quinoa, 2 C of the water, and the salt. Cover, and bring to boil; then simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is tender but still chewy.

Meanwhile, in a separate pot bring the remaining 1 C water to a boil. Add the corn and cook until tender, drain well, and set aside in the refrigerator. Heat the oil and saute the onions, garlic, cumin, and coriander until the onions are translucent, about 10 minutes. Stir in the bell peppers, chile, and cilantro, and saute for another 3-5 minutes.

In a large serving bowl, combine the cooked quinoa and the sauteed vegetables and chill for 15 minutes. Stir in the corn, tomatoes, parsley, and lemon juice, and season with salt and black pepper. Add more chopped cilantro, if desired, and serve immediately or refrigerate.

Basic Granola Bar Formula

Basic Granola Bar Formula

1. Rolled Grains (2½ cups)
Suggestions: Oats, Rye flakes, Barley flakes, etc.

2. Nuts, Seeds & Spices (1 cup)
Suggestions: Almonds, Walnuts, Pecans, Pistachios, Sunflower Seeds, Pumpkin Seeds, Cinnamon, Ginger, etc.

3. Sticky Sweetener (1/3 cup + ¼ cup)
Suggestions: Honey, Agave Nectar, Molasses, Maple Syrup

4. Dried Fruits (1 cup)
Suggestions: Raisins, Apricots, Dates, Figs, Prunes, Cranberries, Pineapple, etc.

5. Binder (1 cup)
Suggestions: Pureed Dried Fruit, Apple Butter, Peanut Butter, Almond Butter, Unsweetened applesauce, etc.

Fig, Date & Almond Granola Bars

Yield: 8 to 12 bars, depending on how large you cut them

Prep Time: 15 minutes | Bake Time: 25 minutes

1 cup unsweetened applesauce
1/3 + ¼ cup honey
1 teaspoon ground cinnamon
¾ teaspoon vanilla extract
2½ cups rolled oats
1 cup chopped almonds
1/3 cup chopped dried figs
1/3 cup chopped dried dates
1/3 cup raisins

1. Preheat oven to 325 degrees F. Line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk together the honey, applesauce, cinnamon and vanilla extract. Stir in the oats, making sure that it is evenly mixed and all of the oats are moistened. Mix in the almonds, figs, dates and raisins.

3. Turn the mixture out into the baking pan and press into the pan, making sure it is evenly distributed and tightly packed.

4. Bake for 25 minutes. Remove from the oven and cool in the freezer until the bars are firm, at least 1 hour. Remove from the pan and cut into bars. Store in an airtight container for up to 1 week.

Recipe Note: I experimented with this recipe using both traditional rolled oats and quick oats. I tended to like the consistency of the bars with the quick oats, but I had my mom taste both and she liked the traditional rolled oats better. So I think it’s a matter of taste/preference. Give them both a shot (or use what you have on hand) and see which you like better!

ChickPea Nuts

INGREDIENTS

• 1 15-ounce can chickpeas, rinsed
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried marjoram
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

PREPARATION

1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

TIPS & NOTES

• Make Ahead Tip: Cover and store at room temperature for up to 2 days.

Peanut Butter Balls

½ c. Natural Peanut butter
¼ c. Honey
1 Tbsp. Water
1 ¼ c. Powdered Milk
1 c. crushed cereal (any kind)
Wheat Germ - optional - to roll balls in

1.Mix all ingredients with hands (it is sticky.) 2. Roll into balls of any size. 3. Enjoy! 4. Probably store in the refrigerator in a storage container. 5. The balls are kind of sticky, so I think that I am going to roll them in wheat germ :) (optional)

Refreshing Quinoa Corn Salad

• 1 1/2 cups quinoa
• 1/2 cup pine nuts
• 1 English cucumber, peeled and finely diced (21/2 cups)
• 3 Roma tomatoes, seeded and finely diced (3/4 cup)
• 1/2 small red onion, finely chopped (1/2 cup)
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 3 Tbs. lemon juice
• 2 tsp. grated lemon zest

DIRECTIONS

1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or 
until quinoa is tender and small “tails” bloom from grains.

2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.

3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and 
stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Banana Chocolate Chip Muffins

Ingredients:

• 1 3/4 cups spelt flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 1/2 cups mashed ripe bananas
• 2/3 cups maple syrup (grade b has more minerals)
• 1/3 cup softened coconut oil
• 2/3 cups non-dairy chocolate chips
• 1/2 cup walnuts (we don’t use any nuts since they don’t digest easy when they are combined with grains)

Preheat oven to 375*F (190*C) Prepare 12- cup muffin tray with paper or light coating of coconut oil.

Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Add the mashed banana and syrup, and oil. Stir just until all flour is absorbed. Fold in the chocolate chips (and nuts).

Portion the batter into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins.

Enjoy! These muffins are so chewy and moist and delicious!

*This recipe works great for toddlers, too!  Sub the chocolate chips for dried cranberries and leave out the nuts!

Vegan Pumpkin Bread

This is my double recipe super easy adaptation from "lickin' the beaters: low fat vegan desserts":
Preheat oven to 350 degrees
Ingredients:
4 cups whole wheat flour
1 1/2 cup to 2 cup sugar
3 teaspoon baking powder
2 teaspoon baking soda
1 small can of purée pumpkin
2 teaspoons cinnamon
2 cup almond milk
Mix all in a very big bowl and put in a very big greased pan.
Bake for 40 min aprox and let cool for ten min before taking out of pan.
Makes fabulous muffins too. Pretty healthy as treats go I'd say.

Sneaky Mac & Cheese

Boil the water for whatever pasta you are using. Once it starts to boil, I put a small pot on the stove and put shredded cheese in the pot on low/med then put milk (whatever milk you prefer...I've used regular, almond and coconut...coconut is the thinnest so the least "milk" like) in the blender (about a cup?) with about a half a can of chick peas and some defrosted frozen chopped spinach. Blend it all up and add to the shredded cheese that is now melting on the stove. If you like it cheesier, you can add more cheese, if it's not thin enough, you can add more milk. You can also play with the amount of spinach..there is a just right amount that Jack likes where there is enough spinach to make me happy but not too much that he refuses to eat it. Then, once the pasta is ready, I just dump the cheese mixture on top and mix up. I guess you could undercook the pasta and put it in a baking pan with some more cheese and some breadcrumbs on top and bake it for awhile, but I never go that far. 

Beet Chili

A nice trick to "save for winter" is to always make twice as much of something you can freeze, and then pack half away into the freezer for another day.

Below is a nice chili that can be a made, frozen, and reheated when you don't feel like doing a lot of dinner prep.

Meat version: Add a pound of pre-browned ground beef at the tomato stage and cut back on the beans to 1 can each.

Red Beet Chili

4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. chili powder
4 T. oil
6 medium beets (or 5 large), trimmed, peeled, and chopped
1 large jumbo red onion, finely chopped
2 large red peppers, finely chopped
White pepper
4-5 cloves fresh crushed garlic
2 large diced tomatoes
2 cans (15 oz.) black beans, rinsed and drained
2 cans (15 oz.) red kidney beans, rinsed and drained
2 cans (15 oz.) pinto beans, rinsed and drained
2 cups water
1/2 – 1 cup fresh cilantro, chopped

Heat the oil and add the chopped beets, onion, and peppers with the pepper. Cook for 15 minutes or until tender, stirring occasionally.
Add in the garlic and spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans and water.
Heat to boiling; then reduce to low and simmer for 30 minutes.
Season with more salt and pepper if needed. The chili is best if it sits overnight.
Serve with sour cream or cheddar cheese, and freshly chopped cilantro.