A snacky kind of day.
A blowing the annoying cotton wood seeds kind of day.
A playing with a stick in the water kind of day.
A staticky kind of day.
A green monster in disguise kind of day.
A bath time kind of day.
A making popcorn kind of day.
A put the kids to bed early because Zak’s working late and I’m ready for a break kind of day.
If you’re looking to catch fruit flies and don’t want to practice nabbing them with chopsticks, you can use this easy combo of ingredients to rid yourself of a fruit fly invasion.
All you need is a little dish, some apple cider vinegar and dish soap to make your own fruit fly trap.
Pour apple cider into dish and stir in a squirt or two of dish soap. Set dish in an out of the way place somewhere near the fruit flies.
Walk away whistling and pretend that you aren’t watching. A couple of hours or overnight, those suckers can’t resist.
Thanks to Running Towards a Dream I was inspired to make a new flavor of hummus I’ve never tried before.
With that I bring you: Spinach Artichoke Heart Hummus.
This. Rocked.
I threw a large handful of spinach in to the steamer and let it steam for about 5 minutes until it was soft and wilty.
While it was steaming, I put the following into the food processor:
1 can of garbanzo beans, drained but not rinsed
5 artichoke hearts from a can
1 Tbsp (+/-) Joyva Tahini
Green veggie smoothies are sweeping the food blogs. I unintentionally adopted the green smoothie name coined by Angela at Oh She Glows and we call them Green Monsters in our house. The girls only had to hear me say that once and they were all over it. Calling something a monster AND they get fight over who pushes the buttons on the blender?? A match made in heaven. They ask for Purple and Pink Monsters, meaning they want me to leave out the spinach. So close!
I first saw this recipe for Maple Pecan Granola at Kath Eats Real Food. I’ve made my own tweaks and love this so much it must be shared.
2 cups old fashioned rolled oats
1/4 c oat bran
1 tbsp butter
1 tbsp canola oil
2 tbsp Grade A REAL maple syrup
1/2 cup chopped pecans, walnuts or almonds
dash of salt
Preheat oven to 300 degrees. Melt butter in a bowl, stir in canola oil, maple syrup and salt. Stir in oats, oat bran and nuts until well coated. Spread mixture on a cookie sheet and bake at 300 for 20 minutes. Toss granola around a bit with a spatula and then put back in the oven for an additional 5 – 10 minutes.
Hummus is something that is almost always in our fridge. I use to buy it pre-made but then I realized I could save buckets of money by making it myself. I’ve made a bunch of different flavors…. garlic, jalapeno, horse radish, mustard, red pepper, spicy red pepper and sun dried tomato are a few I’ve tried. Sun dried tomato is the one featured here.
Inspired by Kath’s Fiesta Broccoli Dip
2 c steamed, cooled broccoli
1/2 of an avocado
1 Tbsp (+/-) lemon juice
1/4 c cilantro (fresh or dried)
salt to taste
1 c corn, cooked, cooled
1 medium tomato, diced
1 medium onion, diced
Put broccoli, avocado, lemon juice, cilanto and salt into food processor. Blend until forms a creamy paste. Transfer mixture from food processor into another bowl, stir in corn, onion and tomato.
Broccoli Avocado Spread
Great served with crackers, bread, tortilla chips or pita chips.
More Mama’s Weeds
