Welcome to Three

 

 

Today, our beautiful girl turns three.  One part of me asks how that happened, the other part of me asks “are you sure she’s not 10?”  D has grown so much over this past year…

Using the bathroom on her own; dressing herself (for the most part); keeping us all safe (“two hands on the wheel!”); learning numbers in Spanish and French; practicing her sign language; working on her socialization skills; getting more creative in her play (she loves it when I bring bunny and doggie to life); learning independence and resiliency; singing – all…the…time; taking new risks (climbing rock walls, walking sidewalk ledges, swinging higher and higher); challenging herself with new games (puzzles and memory are the current favorites); gaining a sense of time (most everything that happened before today was “yesterday” or “last night”); exploring – the outdoors, new words (“that’s beautiful”), new books, new foods (salsa is “not too spicy”); testing – boundaries, mama & daddy’s patience, her volume level…growing into a caring young girl who has us amazed, laughing, and learning each and every day.

Happy Birthday to our Big Girl!

For the Love of Agave Nectar

I’ve been hearing a lot about agave nectar recently; all its praise for being a natural sweetener with lower glycemic levels than table sugar which is much nicer on blood sugar levels – something a mama can appreciate!  One thing it is not, however, is cheap.  As I was poking around Costco the other day, I happened to find a great deal with (2) 32 oz bottles for $10 (compared to $5.95 for one 24 oz bottle at the regular grocery stores)!  So, I put my good deal in the cart and headed home to look up some agave recipes.  Here are two recipes that quickly became hits in this household of mine…

Fresh Lemonade
1.5 cups fresh squeeze lemon juice
6 cups water
3/4 cup agave nectar
1 Tbsp peeled finely grated ginger (this is the ingredient that gave this recipe high marks in my book)

Stir all the ingredients together until well mixed.  Serve over ice.

Watermelon Blueberry Ice Pops
3 3/4 cups watermelon cut into 2-3 inch pieces
Juice from (1) lime
1 Tbsp agave nectar
1 cup blueberries

We, first, blended up the watermelon in batches using the Cuisinart, then added the liquid to the blender and mixed in the remaining ingredients.  Place blueberries into popsicle molds and pour watermelon juice over them leaving some room at the top for expansion.  Freeze for 6 hours and enjoy!

{This Moment}

Inspired by SouleMama {this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

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Kale and Farro Salad with Mustard Vinaigrette

As the temperatures begin to climb here, I turn from my trusty comfort food recipes and dive in with enthusiasm to lighter, healthier fare.  We paired this delicious salad with baked tilapia and it received rave reviews from T (D preferred the tilapia and tomatoes only).  The vinaigrette really makes this a tasty salad that can be eaten alone or with fish, chicken and lean meats.

SALAD
1.5 cups uncooked farro (I bought ours at Sprouts)
1 cup cherry tomatoes, cut in half
4.5 cups baby kales, coarsely chopped (the store didn’t have baby kale so I bought full leaf kale and chopped it small)
3/4 cup carrots, peeled and grated
1 cup corn kernels, fresh or frozen

MUSTARD VINAIGRETTE
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1 Tbsp tamari sauce or soy sauce (I used tamari)
2 tsp minced shallot
1 tsp minced garlic
2 tsp chopped fresh parsley
1/2 cup extra virgin olive oil
3/4 tsp salt
Freshly ground pepper to taste

Prepare the vinaigrette.  Bring 6 cups of water to a boil in a large covered saucepan over high heat.  Add a pinch of salt and the farro, return to a boil.  Then reduce the heat to medium-low, cover and cook, stirring occasionally until the farro is puffed and slightly chewy, 20-30 minutes.  Drain the farro immediately and rinse under cold water until cool.  Drain again and transfer to a large bowl.  Add cherry tomatoes, kale, carrots and corn.  Stir in vinaigrette and serve immediately.

Popsicles: Homemade Style

After inheriting Tupperware popsicle molds from my mother-in-law, I couldn’t think of a better way to greet the warm spring temperatures than with homemade frozen goodness.  After doing an initial recipe search using the items I already had in the refrigerator, I found something yummy and quick:

Blueberry Yogurt Popsicles
1 cup Flavored Yogurt (I used the Chobani brand vanilla flavor)
1 cup Fresh Blueberries
1 Tbsp Honey (I would double this amount unless you use a more flavorful yogurt)

This week, D has been looking forward to her after-dinner “Blueberry Honey Lollipop”.  As you can see, they are a hit.  I think the next one we’ll try is the Watermelon-Blueberry ice pops!

A Princess of Emotions

Let me be the first to say that being a princess is a tough job, or so I’m told by a three-year-old one.  With adults telling her what to do, when to go to sleep, when to wake up, where to go to school, how to play nicely with others, how to use proper words, which side of the car to ride in, which part of the sidewalk to walk on (always on the inside), wash hands, wash face, wash feet, etc, it’s no wonder there are so many emotions rolled up inside that blue taffeta and lace dress.  And changing diapers while wearing a crown and heals?  Well, that just adds a whole new dimension of responsibility.

Easter Weekend in Photographs

We enjoyed Easter in California with Gigi and Papa…