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This week's real food meal plan for picky eaters includes ham, waffles and tacos. Plus lots of fun celebrating Easter and a birthday.

Real Food Meal Plan for Picky Eaters Week of April 16, 2017

This week’s real food meal plan for picky eaters includes ham, waffles and tacos. Plus lots of fun celebrating Easter and a birthday.

This week's real food meal plan for picky eaters includes ham, waffles and tacos. Plus lots of fun celebrating Easter and a birthday.

Christ is risen! The Lord is risen indeed!  Happy Easter!! And Happy 9th Birthday to my oldest (tomorrow)!

Let’s Get Going!

We have a busy week ahead with family over, celebrating my daughter’s birthday, a trip to the zoo, two dentist appointments, our usual activities, bringing a meal to a friend and a party. I’m not sure how this all ended up this week. I hope I’m up for the challenge!

I’m glad my big kids will be able to help me in the kitchen this week. They each get turns to make dinner. And hopefully help me bake too.

Do You Know The Facts?

Have you been tuning in to The Truth About Vaccines documentary? I can’t focus on anything else. It is so fascinating…and infuriating. Parents need to know the facts and have a choice!

Here is our real food meal plan for picky eaters. What’s on your menu?

This week's real food meal plan for picky eaters includes ham, waffles and tacos. Plus lots of fun celebrating Easter and a birthday.

Sunday
B – cereal, fruit, smoothies 
L – crockpot ham, scalloped potatoes, beans, carrots, fruit salad
D (Birthday dinner) – CA BLT, sauteed broccoli, sweet potato fries, cheesecake
prep: decorate cake, soak beans
notes: 

Monday
B – yogurt, granola bars
D – ham and bean soup, crackers with cheese, peppers with dip
prep: 
notes: prep ahead dinner

Tuesday
B – toast with sunbutter, smoothies
D – tacos, peas
prep: prep meal for friend, boil eggs
notes:

Wednesday
B – hard boiled eggs, toast
D – goulash, squash
prep:
notes:

Thursday
B – bagel with cream cheese, fruit
D – cheeseburgers, roasted potatoes, roasted cauliflower and Brussels sprouts
prep: 
notes:

Friday
B – yogurt, granola bars
D – waffles, bacon, broccoli
prep: make chocolate covered pretzels, cut fruits and veggies, make lemonade
notes: 

Saturday
B – waffles, smoothies
D – egg muffins, peas, muffins
prep: make granola bars
notes: 

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rainbow Egg Muffins | Just Take A Bite

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these rainbow egg muffins. Lots of color, flavor and nutrition packed into the perfect little bite.

Rainbow Egg Muffins | Just Take A Bite

Spring is coming. I can almost taste it. After the snow and cold I am more than ready to think about new life and color returning.

And after all of the illness we’ve had I am looking forward to spending a lot of time outside in the fresh air. The end to illness can start any time now. Any time.

If you look out your window and still see everything covered in white you can at least bring spring back to your breakfast with these colorful rainbow egg muffins.

Start the day with a healthy dose of protein, vitamins and vegetables all in one. Add a slice of toast with homemade grape jelly or peach jam to make it a complete meal.

 

Rainbow Egg Muffins | Just Take A Bite

Rainbow egg muffins are even great for toddlers. Cut one into bite size pieces so your toddler can practice picking up food and self feeding.

What a fun Easter breakfast for the whole family!

How do they taste?

Will kids really eat them? I let my four year old be my taste tester. I put one on his plate and stepped back into the kitchen to grab something. When I got back his muffin was already half gone. The other half went down about ten seconds later.

Want the recipe? Head over to Super Healthy Kids! I’ve got this simple recipe for rainbow egg muffins plus some tips on how to cut your prep time in half.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

How To Turn A Pork Roast Into Ham | Just Take A Bite

How To Turn A Pork Roast Into Ham

Are you looking for a way to serve ham without worrying about nitrates, nitrites and fillers? Make your own! You can easily turn a pork roast into ham in your crockpot.

How To Turn A Pork Roast Into Ham | Just Take A Bite

I love ham. I mean love it.

No, not my ham!

You can imagine my sadness when my youngest had a reaction the last time I ate ham…which was months ago now.

Pork is not the problem.

How To Turn A Pork Roast Into Ham | Just Take A Bite

The problem is whatever is used for smoking/curing. Even something simple like beet sugar will cause a reaction.

So I haven’t had ham in a long time.

My solution.

Until I decided to make my own! You can turn a pork roast into ham right in your crockpot (this is my favorite one).

No fancy tools. No strange ingredients.

Really all you need is pork, salt and a sweetener.

I used a rolled pork roast. But any cut will work.

As easy as 1, 2, 3.

Cut some slits in the pork, put it in the crockpot and add the salt and sugar. Turn the crockpot on and you’re pretty much done.

How To Turn A Pork Roast Into Ham | Just Take A Bite

Your holiday ham really can be that simple. And you don’t have to worry about nitrates or nitrites or whether or not celery powder is better or worse.

To turn a pork roast into ham the important step is using lots of quality unrefined sea salt. Then adjust the sweetness to your liking.

If you want your ham really smokey you can also add a little liquid smoke (be sure to find one without coloring added).

As I write this I’m thinking about how tasty our homemade ham was. I might have eaten all of the leftovers myself. Though now I wish some had made it to the freezer so I could enjoy it again.

I guess that means I just need to make another!

Are you thinking about making a Christmas ham?

Save time and money by making it yourself this year! Just put it in the crockpot in the morning and spend your time focusing on delicious side dishes and desserts.

No crockpot? Or you’ve already filled it with something else? You can make ham in the oven too.

How To Turn A Pork Roast Into Ham | Just Take A Bite

Homemade Ham
Turn a pork roast into a delicious ham with a few simple ingredients and a crockpot.
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Ingredients
  1. 1 pork roast (cut and size of choice)
  2. 2 - 4 tsp. unrefined sea salt (adjust based on size of roast)
  3. 2 Tbsp. - 1/2 cup any combination of sweeteners (honey, maple syrup, organic cane sugar, organic brown cane sugar, molasses; adjust to taste)
Instructions
  1. Using a sharp knife cut slits in the pork roast all over.
  2. Place the pork in the crockpot.
  3. Add salt and flip the roast to make sure there is salt on all sides.
  4. Add the sweetener (start with a smaller amount and add more later if you want it sweeter).
  5. Cover and cook on HIGH for 4 hours, then turn to LOW for 5+ hours.
  6. Flip the roast 2 or 3 times during cooking to make sure all sides get coated with flavoring. You can also baste the roast with the juice in the crockpot, trying to get it into the slits in the meat.
  7. An hour before serving cut the roast into large chunks and coat with the juice in the crockpot.
Notes
  1. You can use a single sweetener like honey or cane sugar. Using a combination of liquid and dry sweeteners gives a good balance of flavor and creates a good "sauce."
  2. To make ham in the oven follow the same directions, baking the pork in a covered dish at 375*F for 2 hours, then turning the heat down to 325*F for 2 hours.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Hot Cross Buns

I’ve never had hot cross busn before.  But I thought it would be fun to try making them this Easter.  I knew they wouldn’t be GAPS legal.  But I wanted to make them for Justin and Rebecca.  I found a good recipe on Joy of Baking.  I substituted whole wheat flour for the AP flour.  They turned out really well.  And were actually quite easy to make.  I just used raisins in them.  That’s what I had…and what I know my family likes.  Rebecca scarfed one down for her snack last night.  So I guess she likes them 🙂  I had set one on the table for her bed time snack (before it was actually time for snack).  I went upstairs to get stuff ready for bed time and get her bath stuff.  While I was up there she climbed in her chair and started munching away.  When I came down she had a face full of icing and a smile on her face 🙂  Definitely something fun to make for Easter…that doesn’t involve eggs and bunnies (we tend not to talk much about those here).

Hot Cross Buns

3/4 cup (180 ml) milk (I ended up using more than this to get the dough moist enough as I was kneading it)
1 package (1/4 oz.) (7 grams) active dry yeast (2 1/4 tsp.)
1/2 tsp. granulated white sugar (I used organic cane sugar)
3 1/2 – 4 cups (455 – 520 grams) all purpose flour (I used whole wheat flour)
1/4 cup (55 grams) light brown sugar (I used sucanat)
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup (4 Tbsp.) (56 grams) unsalted butter, room temperature
2 large eggs
1/2 cup (85 grams) candied fruit and peel mix
1/4 cup (25 grams) raisins or currants (I used about 1/2 cup raiains and no candied fruit)

Egg wash:

1 large egg (I just used egg white since I had some in the fridge to use up)
1 Tbsp. milk or cream

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
1 Tbsp. milk or cream

In a small saucepan heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your stand mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit (I might do this in the mixer next time…it was tough to get the raisins to stay in the dough when kneading by hand).

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 – 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and, with clean kitchen shears, or a a sharp, lightly greased knife, cut a ‘cross’ in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a ‘cross’ on the cut marks of each bun (I just used a spoon to drizzle it over top).

Makes 12 buns.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easter Dinner

We had our Easter dinner in the evening yesterday. I made a bonelss leg of lamb in the crockpot. Very good! And plenty of leftovers. I’ll post my “recipe” for it (just something I made up…but it was very good). I had intened to try a new recipe for stewed lentils to go with it, but I ended up taking a long walk with Rebecca to get her to finally nap around 4pm (hadn’t napped all day!). So I didn’t have time to make the lentils when we got back. Instead I made mustard roasted potatoes, carrots and onions. I already had the carrots and onions chopped for the lentils, so I just had to quick cut up a potato and toss them all in the oven. I also made some green beans (from our garden) and applesauce (homemade).Crockpot Roasted Leg of Lamb

boneless leg of lamb
2 tsp. dried rosemary
2 tsp. chopped garlic
2 tsp. salt
1/4 cup red wine
1/4 cup water

Place lamb in crockpot. Sprinkle rosemary, garlic and salt on top. Pour in wine and water. Cook on high 6 hours. Half way through flip lamb over.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Seder Meal

Last night I made a modified version of a Seder Meal. It is a traditional Jewish Passover meal served on Maundy Thursday/Holy Thursday. We had it on Friday since Justin is not home for dinner on Thursdays. It was neat to make a meal that helped remember and celebrate the full Easter story. I think this will become something we do more often to help teach our kids. And I want to do it with other holidays/events, not just Easter.

I don’t have Seder plates, so I just used random dishes 🙂 I’ll list the traditional Seder elements and then what we had. I’ve read several different versions of the Seder Meal. So, I don’t claim to be 100% accurate about what everyone does for the Seder.

Matzoh: Three unleavened matzohs are placed within the folds of a napkin as a reminder of the haste with which the Israelites fled Egypt, leaving no time for dough to rise. Two are consumed during the service, and one (the Aftkomen), is spirited away and hidden during the ceremony to be later found as a prize.

I just bought some matzoh and warmed it in the oven. We each had 1. 3 matzohs per person would be a lot :p

Maror: bitter herbs, usually horseradish or romaine lettuce, used to symbolize the bitterness of slavery.

I used romaine lettuce.

Charoses: a mixture of apples, nuts, wine and cinnamon, as a reminder of the mortar used by the Jews in the construction of buildings as slaves.

I used chunky cinnamon applesauce (homemade of course:) and topped it with sugar coated pecans (see recipe in previous post). Yum!!

Beitzah: a roasted egg, as a symbol of life and the perpetuation of existence.

I made a hard boiled egg for each of us.

Karpas: a vegetable, preferably parsley or celery, representing hope and redemption; served with a bowl of salted water to represent the tears shed.

I cut up some avocado since we had it on hand. We added it to our romaine lettuce for a salad.

Zeroah: traditionally a piece of roasted lamb shankbone, symbolizing the paschal sacrificial offering.

I didn’t add this. We’ll be having lamb for our Easter dinner.

Wine: four glasses of wine are consumed during the service to represent the four-fold promise of redemption, with a special glass left for Elijah the prophet.

We had red wine. But definitely not 4 glasses :p I can handle about a half glass max. Alcohol and my body don’t mix well. We’ll have more of the wine with our Easter dinner. And maybe I’ll use some of it to cook the lamb.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.