Mint Mojito Popsicles

A friend told me "you're like a ticking time bomb" in reference to my pregnancy. I thought that was a hilarious way of putting my past-due-date-state. Instead of sitting around and twiddling my thumbs, I decided to pack my week full of activities to make the days go faster. I'd rather have to cancel things than be sitting around my house bored out of my mind.

One of my favorite pass times is being in my kitchen. It relaxes me and makes me feel as though I've accomplished a great task once the food is prepared. I'm in my own world as I make a mess, generally listening to a podcast or worship music. It is my therapy.

It has been recommended to me to have popsicles on hand during labor. I just couldn't bring myself to buying the sugar filled ones from the store, so of course I decided to make my own. The original recipe was found on Pinterest, but I modified it a bit to come up with this refreshing and yummy pop! 

Mint Mojito Popsicles

Put the following ingredients into a blender:

1/2 cup water

1/4 cup honey (or other sweetener of choice)

1/2 cup coconut milk 

1 1/4 cup plain yogurt 

juice from 1 whole lime

zest from 1 whole lime

handful of fresh mint leaves

Blend everything until smooth. Pour into popsicle molds and freeze.

As my molds, I used the small, paper "Dixie" bathroom cups and popsicle sticks (like the above picture). If you do this, it works best to freeze the liquid in the cup for about an hour before inserting the sticks. Once frozen, the paper cup peels right off. 

Other DIY popsicle ideas: freezing you're favorite 100% juice in a popsicle mold! 

Our local discount grocery store (Sharp Shopper) often has yummy and unusual juices that work great for this! One of my favorite flavor juices to freeze is Blueberry Pomegranate. Be creative!

I'm back!

A few of you have been asking if I will ever return to blogging, especially recipes and my attempts at DIY projects. . . Well, here I am!

Since I am now a stay at home (soon to be) mom, I have a little (a LOT) more time on my hands. I'm so not used to this!! I have had a job since I was 12. I am so grateful we are able to do it financially with me staying home with the baby, but I may have to work a day or two just for my sanity's sake!! I love being around people and cannot sit still for very long. Mom's group, anyone?!? 

As a kick off to my return to the blogging world, 

here are our NURSERY REVEAL pictures!! 

Thanks to my awesome friend Crystal for all the help and ideas for our DIY, woodland sort of themed nursery!

We do not know the gender of our baby. The nursery is intended to be "neutral" BUT if we have a girl, I will be adding a few more feminine touches (pearls and lace, perhaps?). 

The blurred blob of gold in the top right corner is the initial of our baby's first name.
Babe is very secretive about this and gave me strict instructions not to reveal it! :)

The crib we bought new from Target and the 100% organic bedding is from Bed, Bath and Beyond.
We decided on a hypo allergenic mattress and found a used one that was in like new condition.
The bunting above the crib was made by me.

Laundry basket is from Ross

Pom poms above glider made by me (tutorial to come!).
Glider we found on a great FB baby yard sale page for an awesome price!
Curtains are from a sweet sale find at JCPenney.com

The dresser and book shelf were mine as a kid. Babe repainted them both.
All the books were given to us at our shower in lieu of cards.
The clock was a favorite find at HomeGoods and all the baskets were given as gifts at our shower.

Pillows made by me.

Babe is a big hunter and I wanted to incorporate his antlers somehow into the nursery.
Thanks to friends Darren and Katie for the idea! 
The frames are a mixed collection of ones I had and yard sale finds.

A vintage fox print I found simply by searching google.

A Hobby Lobby find!

There you have it! There are still some touches I want to add once baby Glick makes his/her appearance. Overall I love our simple and quaint little nursery. Now just to add the baby! :)

Thanks for stopping by. Check back for regular updates on mommy life, recipes, DIY projects, and health tips.

Restlessness . . .

There is a restlessness in me this morning. A desire to be creative; to travel and explore. But I feel stuck. Trapped by my 5 day work week and exhaustion. Trapped by lack of finances. Is this how God intended life to be? Isn't there more to life than working, eating and sleeping? I believe there is!

I need some fresh air. A walk and some Jesus music may temporarily cure my blues.

All natural Pumpkin Bars

In my book, Fall equals lots of edible pumpkin goodies! Oh, YUM! I was asked to make a pumpkin dessert of some sort for my dear friend Larissa's baby shower. My pinterest search resulted in this scrumptious, natural recipe!! Wow, were these bars good! 

PUMPKIN BARS

HTTP://WWW.SHAPE.COM/HEALTHY-EATING/COOKING-IDEAS/10-DELICIOUS-WAYS-COOK-PUMPKIN?PAGE=2

I doubled the recipe and made a cream cheese icing to plop on top . . .

Ingredients:
1/2 c. spelt flour (I used wheat flour)
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. brown sugar
1/2 c. canned pumpkin (or cooked, pureed pumpkin)
2 tbsp. nondairy milk (I used almond milk)
2 tbsp. coconut oil
1/2 tsp. pure vanilla extract

Directions:
Preheat oven to 350 degrees. Combine dry ingredients, then add in wet. Spread mixture into an oiled 8x8 (9x13 if recipe is doubled) pan and cook for 20 minutes. Cream cheese frosting optional.


Enjoy!
-A

Being active while waiting . . .

Recently a key person in my life simply WAS around me. This person's very existence left me in a wake of knowing my life needs to change. They challenged me without words. Who they are and where they are going in life made me realize that I am not OK with where I am at. I have settled for ordinary, the very thing I see and tend to resent in others. There are things in my life that need to change, and I know it. But I find myself not wanting to do it. Because I am comfortable. And so that person's presence stirred things inside of me and began our heart change process . . .

Babe and I are in a season of transition. We want to be in Texas. But in order to get there, the house we currently live in and own must be sold. It has been on the market since May with no promising interest as of yet.

We've struggled with frustration.

But over the past few weeks, we are realizing that God has us in this place, in this moment, for a reason. We are here not to merely exist until the next chapter, but to fulfill what he has called us to do in the here and now. Since our decision to move, we kind of put life on hold. We catch ourselves saying "when we move, then we'll (fill in the blank)" . . . We've just kinda been going through the motions, trying to "cope" until we reach our grand destination.

Last Sunday our Realtor hosted an open house for us. In the morning as I was cleaning, I was praying over our house, asking God to send THE person through that day that would buy our house. I felt the Holy Spirit whisper to me, "even if the buyer doesn't come along today, will you still trust me?" Sigh. Yes, Lord, I'll still trust you (most times easier said than done!). Babe and I went to church that morning and the message stirred so much inside of us. Things that related to situations and people right around us. Both of us had a light bulb go on in our hearts. There is a REASON we are still in Amish town. God has a plan. And maybe the sooner we acknowledge and fulfill that plan, the sooner we can leave :):)
Babe and I have already begun to stir things up in our "ordinary" life. Some big changes, and some small. Changes that will take us out of our comfort zone. Changes that will challenge us to not just exist, but to live with a purpose. We are excited. And for once, OK with still being here.

We are on a journey. And it is wonderfully crazy :) We love it (most of the time!)
Hope you were encouraged today!

-A

a YUMMY meal.

Babe and I took a meal to his brother and sis in law upon the arrival of our cute little niece, Brynlee Lillian. This was the first meal I've ever taken anyone! I love cooking but somehow the idea of making something and transporting it makes me nervous. Will it be overcooked by the time it gets there? What if they don't like what I made them?? We tend to eat very differently than most people, and I'm always afraid they'll think our food is "weird". All that aside and after much debate, I finally decided soup and salad and rolls would be a safe bet. Everything turned out great, if I do say so myself!:)

The menu:

Zuppa Toscana soup

Caesar salad with homemade dressing

dinner rolls

apple butter

peanut butter pie

And so I've decided to post the recipes! :)

                                     

from Cinnamon Spice & Everything Nice

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage (I used mild Italian turkey sausage)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream (I used half and half)
• parmesan cheese, grated
  

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

Caesar Salad Dressing

http://www.foodandwine.com/recipes/caesar-on-the-light-side
Thanks to my friend Mandy Johnson for sharing this recipe with me!

1. 1. 1/3 cup low-fat or nonfat Greek-style yogurt
   2. 2 anchovy fillets, mashed 
      (I used anchovy paste)
   3. 1 garlic clove, minced
   4. 2 tablespoons fresh lemon juice
   5. 2 teaspoons Worcestershire sauce
   6. 2 tablespoons extra-virgin olive oil
   7. 1/4 cup freshly grated Parmigiano-Reggiano cheese
   8. Salt and freshly ground pepper

   
   

   1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.
   2. In a large bowl, toss the romaine with half the dressing and the remaining cheese. Serve, passing the remaining dressing at the table.

   
   

   
   

   Peanut Butter Pie

   
   

   

   
   

   
   

   Ingredients

   • 1½ cups graham cracker crumbs
   • ½ cup sugar
   • ½ teaspoon ground cinnamon
   • ½ cup butter, melted
   • 8 ounces softened cream cheese
   • 1 cup creamy peanut butter (I used all natural peanut butter)
   • 1 cup powdered sugar
   • 1 teaspoon vanilla extract
   • 1½ cups heavy cream
   • ¾ cups mini chocolate chips

   Instructions

   1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
   2. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan.
   3. Bake at 350 degrees for 10 minutes.
   4. Set aside to cool.
   5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
   6. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
   7. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together.
   8. Gently stir in chocolate chips.
   9. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

   
   

   
   

   The peanut butter pie is sinfully delightful!!!!!!!!!! I could have eaten waaaaay more but refrained!!
   
   ENJOY:)
   -A

More Chocolate!

It's no secret that I love most things chocolate. Pinterest has been a great resource for me to find not so bad for you recipes including chocolate. Here is my latest fav that helps to satisfy my sweet tooth. 

5 Ingredient No Bake Fudge Drops

by Leanne Vogel 

Prep Time: 5 minutes

Cook Time: 1 hour (chill)

Keywords: no bake raw dessert dairy-free gluten-free grain-free paleo refined sugar-free soy-free sugar-free vegan vegetarian chocolate

Ingredients (20 ping pong sized balls)

• 2 tbsp lite coconut milk
• 1/2 cup cashini butter or coconut butter - see note
• 6 medjool dates, pitted
• 2 tbsp cacao powder
• 3 tbsp coconut oil, softened

Instructions

• Line a small baking sheet with parchment paper and set aside
• In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
• Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
• Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
• Seal container and return back to freezer until ready to eat.
• note: I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using 1/2 cup of the nut butter of your choice.