cold brew


When we made the long trek up to Wisconsin for a long and wonderful midwestern adventure, we came home with a lot more than just memories and, of course, a case or two of Spotted Cow. We were enlightened by some dear friends with yet another great way to love our beloved drink, coffee. I love the process of making coffee, and this is another wonderful method to explore for yourself! It’s been an afternoon treat in this household for a couple weeks now, and I’m sure it will continue on for years to come. Enjoy!

I bought our cold brew items on amazon. Here and Here. First, start by grinding your beans. Then, place the coffee beans in the filter portion of the carafe.

**Update** We got a new grinder, here. I use a 22 grinder setting for chemex coffee but for cold brew you don’t want it that fine. Ideally a 30 or so works best for us, more like french press consistency.


Then place the filter into the carafe, placing the little circle of the filter on the handle side.


Then, pour away with cold tap water. Fill it up and place it in your refrigerator for a solid eight hours.


After 8 hours, we pour our cold-brewed into a jar to enjoy the whole week! I placed a “D” using washi tape, because we usually make one decaffeinated, fully caffeinated or half caff in our refrigerator.


On ice with a little almond milk is the way we like our cup of joe but enjoy it anyway you like it! Flavored? Soy milk? Straight? So many fun options for this great treat!

DSC_0249cold brew glassHappy Weekend, Friends!!

beer bread

Beer Bread Cover

This pregnant lady is having a little withdrawal from my favorite beer season. So, in honor of not being able to actually drink beer this season, I’ve incorporated it into an amazing bread. It is part amazing goodness, part comfort food. You’ll love this bread! Plus, it super easy to make! I’ll also ask everyone who makes this bread, during the month of October, to please, please drink an Oktoberfest and/or a pumpkin ale for me… with a piece of this bread or without. Tear.



  • 3 cups self rising flour
  • ¾ cup sugar
  • 1 (12 oz.) can or bottle of beer
  • 1 stick butter, melted 

Mix flour, sugar, and beer together.  Spray loaf pan with cooking spray or (what I like) melted butter.

Beer Bread Mix

Bake bread at 350º F for 45 minutes. Pour butter over bread. Lift bread a little to let butter run down into pan.


Bake for 15 additional minutes or until golden brown. Enjoy! Easy, right?!

Beer Bread

smoothies for babies


I’ve been riding the smoothie train for a while now, and I’ve brought the whole family along for the ride! Jack, too, has been loving smoothies! I modified my smoothie recipe here for Jack’s needs/wants, and he has been enjoying every spoonful. I’m sure many babies out there would love this recipe as much as our Jack does!


  • YoBaby Yogurt
  • 1/2 c frozen organic berries (this smoothies was strawberries and blueberries) but you can add any frozen fruit to increase your babies palate!
  • 1 Banana
  • 1 tbsp flax seed meal
  • A little water to help our blender out

Turks smoothie

Combine all ingredients and blend! Simple! I put the smoothies in jars (pictured above) for the upcoming meals or snacks. If I have a lot left over or I make a double batch, I will freeze some of them in these making for a great frozen treat. Jack might be a little young to fully enjoy the frozen smoothie goodness but he did enjoy the cool push-up on those teething gums. Plus, you know exactly what is in them instead of wondering what that list of ingredients are of those “yogurt tubes”.


Jack – 9 months old

I cannot wait to add even more goodness to his smoothies, maybe even hiding fruits or vegetables he might not like as much in the future! Like kale and spinach!! Sneaky mom for the win!

Happy smoothie making, Friends!

chicken enchiladas


Until the hubs and I experienced it ourselves, I did not know that you are supposed to make dinners for your friends who have just had a baby. My husband and I were overwhelmed by the outpouring of friends that came and went those first few weeks. With our own family hundreds of miles away, it was amazing. Live and learn. This was a dish I had during those first few weeks and decided to make it for another couple who had a newborn a couple weeks ago. Enjoy!


Ingredients DSC_0229

  • 3 cups chopped cooked chicken
  • 2 cups shredded Monterey jack cheese
  • 1/2 cup sour cream
  • 1/3 cup chopped fresh cilantro
  • 8 (8inch) flour tortillas

Sauce on top

  • 1 (8oz) container sour cream
  • 1 (8 oz.) bottle green taco sauce (aka salsa verde)

Toppings – diced tomatoes, chopped avocado, chopped green onions, chopped cilantro

Stir together first 4 ingredients.


Spoon chicken mixture evenly over each tortilla, and roll up.


Arrange in a lightly greased 13×9 inch baking dish. Coat tortillas w/vegetable cooking spray (I used melted butter). Bake 350º for 35 to 40 minutes.


Stir together sour cream and taco sauce.  Spoon over hot enchiladas, sprinkle with toppings and enjoy!! These are so yummy!


cinnamon coffee cake

DSC_0222I was presented with this dish when we had Jack. In those first few weeks of feeling like a walking zombie, this is one of the items that shined through. It is a great dessert, breakfast dish, or snack after a 3 a.m. nursing session. Seriously, I’ve tested it in all of those situations, and this cake never disappoints. I now only make it for special occasions, in fear I will eat it all or wake up at 3 a.m. to have a piece! I hope you enjoy this dish as much as I do… and with some of this, too, or gift it to some poor soul with a newborn; they’ll love you forever.



  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 cup oil
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ cup powdered sugar
  • 2 teaspoons milk

Mix brown sugar, white sugar, flour and salt. Add oil and mix until crumbly.


Remove 7/8 cup of above mix and set aside. Yes, 7/8 cup, weird number right!?! Below is what I took out and it worked great!



To the bowl, add buttermilk, egg, baking soda, cinnamon, and nutmeg. Mix well.



Pour into greased 9×13 baking dish. Crumble the reserve mix on top.


Bake @350 for 25 min. Mix powdered sugar and milk. While still warm, drizzle on top.



smoothie cover

I’ve always love a good smoothie but I’ve never ventured to make one myself. It seemed time consuming, the consistency seemed like it took skill, and I never knew what to put in them. Until now! I was lucky enough to meet a nutritionist during my time with Moms in Training that laughed off my concerns about smoothie making and shared with me just what it takes to make a nutritious meal in a glass! I usually make these for breakfast, but some evenings we can’t resist having one for dinner, too! I don’t feel guilty because it is packed with great nutrition and fills you up fast! Enjoy this great meal on the go or at home!


  • 1 cup frozen fruit (I usually use organic strawberries, mangos or blueberries!)
  • 1 cup milk (cow, soy, almond, or whatever you like or have available works)
  • 2 Tbsp flax seed (I usually get the meal – its cut finer)
  • 1/4 cup whey protein (I get mine at central market, whole foods or spouts in the bulk section, just the plain version.)
  • 1 banana

Mix away

Once you add all of your ingredients, blend away!! Simple. The frozen berries act as your ice, too. Smooth and creamy every time! Pour into a glass and enjoy!

Smoothie final


Happy Week Friends!

baby food

baby food

Jack hit another milestone last month with the addition of pureed food. We elected to breastfeed exclusively (pumping while I was at work) until 6 months, so I was excited and nervous to start another process with Jack. I did what I do with everything and asked other moms, searched the internet, and had a plan in place to start the process of introducing food. It’s surprisingly been a super fun process, relatively easy, and overall enjoyable for both me and Jack. I’ve really enjoyed discovering raw foods with Jack and find that sometimes simple food, baked or steamed, are so flavorful by themselves that they really don’t need all the salt and spices most of us have grown accustomed to in our adult lives.

On Jack’s 6 month visit, his pediatrician said to use the “3 day rule” for introducing foods. Try something for three days, see if he has a reaction, and then you can move on to additional foods. And how much to eat? Our pediatrician said whatever he can get down in 10 minutes is fine. At this point, its more of getting your baby familiar with the spoon and swallowing than the actual nutritional value. I put on our refrigerator calendar every three days what new foods we are introducing so I won’t get confused. I found an awesome list on this site; they have printables of what your baby can eat at which age, plus a bunch of recipes and other great information about feeding your baby.


Cooking for Baby & Top 100 Baby Purees

Two baby food books I bought (and like) are pictured above, but honestly you can rent them from the library or just look up recipes online to save yourself money. Plus, early on, all you need to know is bake and puree or steam and puree. Simple!

The items I purchased or already had in my kitchen:baby food jars

Sweet Potatoes

An easy puree to make is sweet potatoes. Preheat oven to 425°. Place sweet potatoes on baking sheet and pierce the potatoes with a fork. Bake for 45 – 60 minutes until potatoes are wrinkled and tendered. I cut mine in half and spoon all of the contents into a blender or food processor. I, then, add a little water to the mixture, but you can add breast milk or formula, too. If you’re making something you steam, such as apples, pears, peas or carrots, I use the juice from the dreaming process and add it to the puree. Puree until smooth.

Sweet Potatoes

Once pureed to the consistency you like, place them into ice cube trays. I fill the trays using a spatula; once filled, I shake/tap the trays to get any air bubbles out and use the spatula to smooth out the top of the cubes.

I also put one glass container in the refrigerator for the next meal.

baby food

Clean off the edges of the tray and place them in the freezer over night.

food cubes

The next morning, you just pop those cubes out and place them into a Ziploc bag until you need them! Don’t forget to label them with the date! Simple, right? That’s 20 meals of sweet potatoes!

Cubed SP

I just grab one of these at lunch or dinner after I nurse Jack, and he loves them. I do add a little cinnamon to my sweet potatoes and sometimes a little breast milk to make the best consistency for Jack. The best prize of all is seeing your little one gobble up all the goodness! Well worth your efforts!

Jack's food faceJack’s happy, I’m happy. Happy Week Friends!

chicken and asparagus stir fry


This delicious dish came from Living Lean by Mike Dolce, the hubs got a while back. We were paging through it, trying to find new meal options to make a monotonous week feel more alive in the meal department. Luck would have it that the hubs stumbled across this one, and we fell in love with this delicious dish. It’s pretty simple, easy to make after work, and I think if Jack was older, he would like it, too. We’ve paired it with quinoa here, but we’ve also made it with rice and potatoes, too. All great pairings for this delicious dish or simply on it’s own if you’re carb leery. As always, enjoy!



  • 2 chicken breasts cut into bite-sized pieces (I just use my kitchen shears) 
  • 1 bunch thin asparagus (about 20 stalks)
  • 2 cloves garlic, chopped
  • 1 medium shallot, minced
  • 2 tbsp. low-sodium soy sauce or teriyaki

Start by breaking off the thick ends of the asparagus; wash what remains and cut into bite-sized pieces. Steam asparagus for 7-10 minutes, or until bright green, and then set aside.


In a large pan, sauté shallot and garlic in peanut oil for about 2 minutes.


Add chicken and continue to sauté about 6 minutes or until pink disappears.

C&A Cooking Chicken

Pour into heat-safe serving bowl and mix in asparagus.

C&A w:soy

Add 2 Tbsp. low-sodium soy sauce or teriyaki sauce and serve!

peanut butter baked oatmeal


I’ve been on an oat kick lately. Every time I see a recipe with oats, I have to investigate! This is no exception. Actually, this recipe came from a good friend via my inbox. She told me to try it months ago, more like a year ago, and it’s been sitting in my inbox ever since. Luckily, with my renewed love of oats combined with cleaning out my inbox, I was able to find this little gem. It’s wonderful! Even the hubs likes it!



  • 3 cups quick cooking oats  (I used old-fashioned oats)
  • 1/2 cup brown sugar
  • 1 cup of milk 
  • 2 tablespoons butter, melted
  • 2 eggs 
  • 2 teaspoons baking powder 
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla  
  • 1/2 cup peanut butter

I mixed all the wet ingredients first; brown sugar, milk, butter, eggs, and vanilla. Then added the dry ingredients. After everything was mixed, I added in the peanut butter.  Stir well.

PB Oatmeal Mix

Spread mixture into a greased 9×13 pan and bake at 350º for 20-25 minutes.

PB Oatmeal Pan

If you like it a little crunchy on top, cook for a few minutes longer. Serve with milk poured over top; dairy, soy or almond tastes great, or alone! I think this would be great with some dried fruit too. Yum. Enjoy!!

PB Bake Oatmeal

granola cookies

Cover cookie

I’ve been on a health kick lately. You know, new year, new food, newfound health. You get the idea. Plus, I have a growing wee-one relying on me for nutrition. It’s only fair to try to make good, healthy food for myself and my body. This is my mindset today… being a new year and all. Tomorrow, I may convince myself Jack needs to taste a little pizza. I’ll take the health kicks when they come.

I found this recipe on Facebook or Pinterest? I’m sorry, I forgot where. But it seemed easy, and I had the ingredients, so I had to try it! It’s a great morning go-to or a guilt-free sweet snack anytime of day. I hope you’re a fan, too.


  • 3 mashed ripe bananas
  • 2 cups oats
  • 1/4 soy milk – the recipe called for almond milk, but we had soy milk the day I was making them! Use what ya got!
  • 1/2 cup raisins – I used 1/4 cup because the hubs doesn’t like raisins.
  • 1 tsp vanilla
  • 1 tsp cinnamon


Preheat oven to 350º. I then combined bananas, milk, vanilla, and cinnamon in a large bowl. Then added the oats. Super simple.

Oats Mixture

At this time, I halved the oat mixture and added the 1/4 cup of raisins to half. Spoon mixture onto a greased cookie sheet and bake for 15 – 20 minutes!!

Granola cookie sheet

Enjoy! They are pretty tasty for what they are. I might switch out the raisins for mini chocolate chips next time for a true sweet treat!

Granola Cookie