my smoovy

So I have a new breakfast habit, which Fiona refers to as my "smoovy".  It started with my raiding our freezer downstairs and discovering that we still had last summer's strawberries to gobble through before June comes and we go picking again (wearing fleece, as with most years, but I digress...). 

I also started seeing a naturopath to figure out my headaches, my low energy, my sinus issues, my "funk" basically.  She asked about my diet, which sometimes includes a smoovy in the morning - of yogurt, fruit, and flax seeds.  She gave me a few more ingredients to toss into the blender: a handful of greens for my lack of morning energy; protein powder for that little extra boost; oils, such as coconut oil, flax oil, or just some avocado to combat my dehydration (which often leads to headaches); and my favorite ingredient: maca.  What the heck is maca? According to the packaging of the dried powdery stuff, maca is a plant native to the Andes that is claimed to have been used by Incan warriors for stamina and *wink wink* stamina.  So it is my new secret ingredient, much discussed and giggled over during our Girls Weekend a few weeks ago, when I was still experimenting with my new recipe.  I think everyone quietly liked the added oomph - although, and forgive me for sounding so Portland, but I only wish I could get it locally grown. 

And the verdict?  The oils are definitely making a dent in my overall dry constitution.  The protein and maca are contributing to lower morning fatigue, but generally fatigue still ebbs and flows - I bet having three small children has something to do with that.  It is muddy and sometimes the color of moss.  But I've got the whole family in love with my smoovy (well, the kids don't get maca).  Overall, mmm... my smoovy is a hit!

Autumn is here

It is autumn in Portland, and we are feeling a bit playful. 

And, why not?  There are birthdays to celebrate – starting with Matthew’s.  I have attempted, at his request, a cheesecake.  Unfortunately, I haven’t been able to follow my Grandmother’s delicious fool-proof recipe, since hers calls for cherries and Matt insists on chocolate and caramel.  So I winged it again this year, modifying a bit from last year, since I thought the caramel was too understated.  This year, we tried an Oreo cookie base – actually, Newman-O’s -  (I say “we”, because Fiona helped me smash the cookies into tiny bits).  That layer was followed by a layer of homemade caramel, which Dean watched me make, witnessing what happens to sugar when it melts.  Yummiest layer ever.  This was followed by a layer of cheesecake filling, which included Godiva bittersweet chocolate, but otherwise, was pretty much my Grandmother’s cheesecake recipe, and that layer was followed by the final layer according to Grandmother’s cheesecake recipe (which is classified).  It was yum – though the caramel was too understated again.  Or maybe I just want to eat a spoonful of that instead? 

Here is my beloved, celebrating 35 years of life with our three sweetie pies.  We placed 3 orange candles and 5 yellow candles before realizing that within a month we’d be celebrating Dean’s 5th and Fiona’s 3rd birthdays.

Leo had his eye on the cheesecake – I think Matt gave him a bit off the top when I wasn’t looking.  Well, what are birthdays for?

Leo loves to eat!  He’s crawling everywhere these days and likes to spend his time pulling himself up on the couch, on a stool, on my legs… His gross motor skills are accelerated!  We are constantly surprised by how active this little guy is.

No telling where he will go next!

 

kale chips

I have to credit JP and Meghan for introducing us to this simple yummy treat. 

Kale Chips 
some kale, washed and de-ribbed, torn to same-size pieces
olive oil
salt/pepper

Preheat oven to 350 degrees, convection.  Pour a little olive oil in a bowl with some salt and pepper.  Place kale pieces on a cookie sheet making sure they don't touch each other.  Brush each kale piece, both sides with oil/salt/pepper mix.  Turn oven down to 300 degrees.  Pop in the oven for about 15 minutes.  (They taught me to broil, but this has ensured no burnt kale, which is bitter!)  So incredible.

This year, to encourage more eating of kale chips and less buying of kale, I planted some in the front yard.  Portland loves greens.  The varieties I tested were Chinese Kale and Tuscan Kale.  The Tuscan was by far the heartiest, and it grows in perfect sizes that don't need to be torn or de-ribbed!  Perfect!  Plus, it's a cut-and-come-again variety, so the plant just keeps giving.  We can't get enough...