November 15th, 2016 – 14 months…

Happy 14 month birthday to our growing boys!!!

Surprisingly, we don’t have any walkers yet. We haven’t exactly been encouraging the boys to start walking, so I am sure that has something to do with it. Makani is the closest to being able to walk on his own. Last night I saw him take 2 steps before he did a controlled squat. The last 2 weeks we have been walking all around the living room and kitchen while he holds on to my hands for comfort/support. Keoni could probably walk on his own, but I think he has decided that crawling is much faster than trying to learn this new skill. Kaleo is still happy just sitting on the floor and spinning around in circles. 🙂

jacklondonsquare

We officially transitioned to cows milk 2 weeks ago. The boys still require bottles, but hopefully as they get used to using their sippy cups we will be able to phase out making bottles completely. As it stands they are each drinking 3 – 6 ounce bottles per day after meals.

This slideshow requires JavaScript.

Speaking of meals – having 3 growing, hungry boys has forced me to get more creative in the kitchen! I usually make breakfast before I leave for work and something for dinner when I get home. (Plus I have taught myself how to bake!!!)


Here are some of the boys’ favorite recipes:

Banana Squash Muffins

Ingredients:

  • 1/2 cup unsweetened applesauce (one of the single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic squash (yellow or green) – uncooked (you could also add shredded carrots, shredded zucchini, or shredded spinach leaves (all raw) to really pack it full of veggies!)
  • 1 ripe banana
  • 1/3 cup Honey or Maple Syrup
  • 2 tablespoons Organic Coconut Oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

  • Preheat oven to 350° F.
  • Put the first seven ingredients (applesauce, egg, vanilla, squash, banana, honey and coconut oil) in a blender or food processor and blend.
  • Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  • Add the wet spinach mixture from blender to the dry ingredients.
  • Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
  • Scoop the batter into greased muffins tins.
  • Bake at 350 degrees for 23 minutes

aa4bb7caa22b1c7241877bb248797413



Slow Cooker – Hawaiian Curry Beef Stew

Curry Stew

INGREDIENTS

  • 1 – 1 1/2 lbs lean stew meat
  • 1 box S&B Golden Curry
  • Carrot, Celery, Onion, Potato all cut to preference
  • Fresh green beans (cut in to 1-2 inch bite size pieces)

Brown the stew meat in a small amount of olive oil.  Put all the vegetables, the meat, the curry and 2 1/2 cups water in the crockpot, cook for 6-8 hours on low. Just before serving you may want to add a little flour slurry to thicken the curry.  Serve over rice.

Flour Slurry

  • 1 cup flour
  • 1.5 cups water

Thicken Stew:

Mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly add a little at a time to stew stirring briskly to prevent lumps.  Add enough flour/water mixture until the desired thickness is reached.

Serve over steamed rice

maxresdefault


Slow Cooker – Chicken

INGREDIENTS
  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled
INSTRUCTIONS
  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm (over pasta).

picgzeaib




This one is strictly for the adults – we might let the boys try some when they get older…

Halloween Candy – Cake

INGREDIENTS

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter, melted
  • 2 eggs
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups assorted candy, chopped

INSTRUCTIONS

  1. Preheat oven to 350ÂşF/175ÂşC.
  2. Chop your Halloween candy into bite-size pieces. In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
  3. Mix in eggs and vanilla, then salt and flour until completely blended.
  4. Bake for 45-50 minutes.
  5. Allow to cool. Cut into squares.

20161102_203712

 

Malama pono, Ke Akua pu a hui ho!!!

Advertisements

One thought on “November 15th, 2016 – 14 months…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s