So we got it. I got it. Zach got it. The 3 little ones got it. Even my poor oldest daughter who was ready to celebrate her birthday on Sunday got it. We got the dreaded stomach bug! I don’t remember sending an invitation to this unwanted guest. Let me tell you about a good party crasher.
This starts back about 2 years ago. My daughter Madeline was counting down to her decade birthday. It was all she could talk about and how excited she was. It was supposed to be huge!! Ok, well not “huge” like some parties, but in our family we take your birth-day very seriously. She even celebrates down to the time she was born. Yes, we could always celebrate it on a another day, but today is her special day picking out her favorite dinner and cake. Even this year she was going to make her cake from scratch the day before (check that off for homeschooling 😉 ). She had it all planned out. And then it happened.
It started Thursday night when Jackson was playing telling Daddy his tummy hurt. Sometimes he will say that ( he is my needs a band-aid for everything little man). So Zach just told him to go play and if it hurts some more to go into the bathroom. Well, he went in and redecorated my bathroom!! This was the down spiraling of events. It’s next victim was me, then Sarah, Madeline, and finally Zach. Solomon, who had a belly ache earlier in the week but bounced back rather quickly seemed to be the carrier. We were down for the count. We were so sick we had to call in the reserves. My father-in-law came to the rescue. He is the only one in the family that has this protective germ shield around him and never gets sick. He stayed with our family to help with the kids so we could rest. All. Night. Long. After him coming to the rescue, I will never make fun of his ” old man jokes” again! Well, maybe for awhile!!
Friday came. By then we had gotten a little better. The 3 youngest acted like nothing happened. But us parents and Madeline were having a hard time. My body hurt so bad that I hogged the water bottle all day. Madeline slept. Zach tended to the children. We spent most of Friday and Saturday sleeping the day away. That meant no cake for this birthday this year. Madeline didn’t care. The thought makes her turn green. So Zach mustered up some energy and ran to Walmart for some party supplies because my baby, the one who made me a mommy in the first place, was gonna get her party. We may have looked like zombies, but that little girls eyes lit up when she came down the stairs and saw we had decorated. And of course, got just want she wanted for her birthday (Seed starters, potting soil, and organic seeds)!! We spent the rest of the day passing off the baton for naps, but she will only be 10 once.
We use an amazing electrolyte drink to help put fluids back into our body. It’s made with natural ingredients and taste really good too! This would also be a great drink for the summer time since it almost tastes like orangeade. We used maple syrup in it this time around since I was out of raw honey. We also use our filtered water and pink Himalayan salt. If you have kids, keep this one in your recipe box!!
I use her recipe She has a wonderful blog and many natural ways to remedy things!!
Everything from this meal came from our garden except the sausage. And what an amazing meal it was!! I’ve been really trying to utilize what we have in our garden to feed our family as well as our livestock (by that I mean our rabbit and chickens). I figured why not give this a try….and well, I’m glad I did!! Here it is:
Sausage Zucchini Boats
1 Lb of sausage
1 Green pepper chopped
1 Onion chopped
1 Jalapeno pepper chopped fine
1 Medium tomato chopped
Directions: Slice zucchini in half and scoop out the seeds. Rub with olive oil and spices. Take sausage out of its casing and brown with the pepper, onion, jalapeno pepper, and tomato. Add spices, stir, and add to zucchini. Bake at 350 uncovered for 25 min. Let cool 5 min and serve. AMAZING!!!
You could add so many things to this.I’m going to try this as a breakfast dish with egg too!! I love zucchini for this reason. It has such a mild flavor that you can pair it with just about anything!!
Tonight I had no meal plan. I have been running around today, and forgot to thaw something out so I needed think fast. The kids had the usual gluten free pasta and sauce, but I decided to give this a try for us grown ups. The tuna with the horseradish sauce topped with the creamy avocado makes for an explosion of flavor in your mouth! I came up with this and honestly, I will definitely be making this again!! Here’s how to make it:
Tuna Cakes with Avocado and Quinoa
2 Large cans of tuna (drained)
1/2 Small onion diced
A few sprigs of flat leaf parsley (minced)(reserve some for garnish)
1 Avocado sliced
Horseradish sauce (mayo and horseradish mixed together)
Quinoa (prepare according to package)
Red beets (for garnish)
Directions: In a bowl, add drained tuna, spices, onion, egg, and parsley. Mix. Heat olive oil in cast iron skillet. Form tuna into balls the size of your hand and flatten to make a patty. When oil is heated, place into skillet. Cook until browned and crispy on both sides (approx 5 min). Cook quinoa and plate. Place cakes on top. Drizzle with horseradish sauce and top with avocado and parsley. Add cooked red beets for a beautiful finish.
You could definitely use crab meat instead and that would taste amazing!! In fact, that is now on my list!! You could also try out different sauces. Tuna really can go with anything. Plus, it’s cheap. And when you’re on a budget, I welcome that!! Enjoy!!
With an abundance of peppers coming into the garden, I wanted to make something for dinner with them. Traditionally, I usually make stuffed peppers with brown rice but I wanted to try something a little different. The meal itself is simple, just a few things here and there, but the taste packs a punch. Here is how I made them.
Fire Roasted Stuffed Peppers with Quinoa
1 Can of organic fire roasted tomatoes
1 Lb grass fed hamburger
4 Cups of cooked quinoa
3 Peppers sliced in half
Directions: Cooked hamburger in a little olive oil and spices until brown. Set aside. Cook quinoa using package instructions (double). Slice pepper and place into a pot of boiling water for 3 minutes. Place in baking dish. When quinoa is cooked, add ground hamburger and mix. Stuff peppers with quinoa mixture. Spoon roasted tomatoes on top. Bake uncovered at 350 for 20 minutes. Let sit for 5 minutes and serve. Enjoy!!
Need a way to use up all those cucumbers in your graden? Here is a really easy recipe that is a staple in the summer! This recipe is gluten free, healthy, filling, and would be great for entertaining. Here’s how to make it.
Guacamole Chicken with Cucumbers
1 Cucumber sliced
2 Avacados mashed
2 Small chicken breasts grilled and diced
Red onion for garnish
Directions: Slice cucumber while grilling chicken. Pull chicken off grill and let cool. Mash avacados in bowl adding spices and lime juice. When chicken cools, dice into small pieces. Add to guacamole. Mix. Place sliced cucumbers on platter and add chicken/guacamole. Garnish with red onion. Enjoy!
This is an amazing recipe. Definitely one to add to your recipe box!
Summer would not be complete without this dish. This is a great way to find something quick and easy as a side for breakfast, lunch, or dinner! They have many recipes out there, but I make mine super easy because sometimes you just don’t have time! Here is how I make mine:
3 Cucumbers peeled and sliced thin
2 Tomatoes seeded and chopped
1 Small red onion sliced thin
1/2 Bottle of Italian dressing
Directions: Wash your cucumbers and tomatoes. Peel off some of the peel so it makes strips of green. Slice thin and place in bowl. Cut tomatoes. Take as many seeds out as you can. Chop and put in bowl. Slice onion thin and add to bowl. Pour dressing on top. Cover and refrigerate for 1 hour. Serve and enjoy!
You can also use white vinegar and honey instead of dressing. I have made them both ways. Honestly, I just mix vinegar and honey together until it tastes good! No recipe for that!! I didn’t want to use up all my honey since the budget only allowed for a little jar of honey this week.
Alright, do the test….lift up your arm and smell your armpit. Go ahead, no ones watching. Do you smell? Yes? No? If you don’t, well, you are probably using a deodorant from the store. Did you know they have linked some of those chemicals to cancer? I’m not trying to scare you, just inform you. If you do, well then skip down to the recipe ;).
This recipe is easy, all natural ingredients, and well it works really well too!! This is also cost-effective, so it’s great for people on a budget. I have been making this for years and only takes a few minutes of your time. Here’s how to make your own:
1/2 Cup arrowroot
2 Tbsp unrefined coconut oil
10 drops of lavender essential oil
Mason jar for storage
Directions: Heat coconut oil until melted (or room temp in summer months). In bowl, add arrowroot and melted oil. Mixed until combined. Add drops of lavender. Continue to mix until you feel it’s all incorporated. Store in air tight mason jar.
When it’s warm out, it will be softer. Some people store it in the fridge. I just leave it out in my bathroom. This is also great for people with sensitive skin. The coconut oil and lavender kill bacteria and heal. Try it and see!!
Who wants to come home from running and eat ice cream? I do!! But, I don’t want to ruin everything I worked so hard for. Enter…..Banana Ice Cream!! This is a great alternative to having ice cream. It’s so delicious that my younger kids don’t even know the difference!! Plus, since we have some allergies to dairy in the family, no one feels left out. Here is how to make it:
Banana Ice Cream
5-6 Frozen bananas
1 Tsp of vanilla or maple syrup
Toppings of choice
Directions: Add bananas and vanilla or maple syrup to blender. Blend until it starts to have a whipped look. Place in ice cream cups. Add toppings and serve. Enjoy!!
This is a sure Picky Eater Approval!!
This smoothie is insanely delicious!! It reminds me of the green tea frappuccino from Starbucks except less calories and no refined sugar. I don’t have a fancy name for it. I just love it and drink it often. I made it here with just coconut water, but I also love it with milk which gives it a lighter green color.
Here is the recipe:
The Green Banana Mango Smoothie
1 Frozen banana
1 Handful of mango (frozen is the best)
1 Scoop of Green Vibrance
Coconut water or Milk
Directions: Add banana, mango, green vibrance, and water or milk to a blender. Mix until you have the consistency you like. You may need to add more or less liquid depending on your liking. Enjoy!!
Picky Eater Approved!!!
This smoothie is perfect for any chocolate craving!! It’s packed full of intense flavor leaving your taste buds satisfied. This is also great for people who are trying to eliminate sweets from their diet but are having a hard time. This will help you feel full, and honestly once your try it you say “sweets who”? See for yourself:
Dark Chocolate Smoothie
1 Frozen banana
1 Heaping Tbsp of nut butter (we use sunflower)
1 Tsp of Hershey’s Dark Chocolate
Milk( Allergies? Any kind works great)
Directions: Add all ingredients to blender. Add as much milk as you like to get it to the consistency of your liking. Serve. Enjoy.
This definitely has the Picky Eater Approval!! My kids don’t even miss chocolate after having this recipe!!