Migrations & Pizza Night

(Pizza info at the bottom, if you want to skip ahead) :)

Just wanted to highlight a number of recent migrations as they include a few favorites of mine. Say "goodbye" to my little friends! (And "hello" to more on my website in about two weeks.)

Custom 2-Birds for Newman, CA

Michigan Custom Quintuplets

Purple Pazzazz Trio to Ontario, Canada

The second, "Quintuplet" mobile was very fun to make as the mom has a little girl coming and has chosen two very different bedding choices to rotate in and out of the room. The beautiful bedding was made by ButtercupForrest:

The mom preferred bold colors and a strong manzanita branch, and wanted a little of both bedding fabrics incorporated into the birds. Thus, we came up with this sweet medley of bright and playful birds for her mobile.

Onto some other yummies I so enjoy... Pizza!

Every week my husband and I make pizza. (Actually, it's my husband who makes it as I put the kids down. Those are his hands, not mine in the pics!) We've really come to enjoy pizza as an incredibly tasty way to load up on veggies - Who'd a thought?! So, here's how are pizzas go...

1. Preheat oven and pizza stone for 30+ minutes at 400F.

2. While preheating, slice medium eggplant into 1/4"-1/2" slices. Spray with olive oil and lightly salt. Bake for 8-12 min, until beginning  to brown.

3. Also while preheating, snap off the rough ends of a handful of asparagus stalks, toss with a little olive oil and bake for 8-12 min, until soft. Cut into bite-sized pieces.

4. Season skinless chicken breasts with Italian seasoning, saute for 2-3 min per side, then bake for 8 min. It will be slightly underdone.

5. Roll out Trader Joe's whole wheat pizza crust and bake on pizza stone for 2 min, poking bubbles as needed. (We pre-cook the crust a bit as it's easier to slide the pizza with all its topping into the oven without losing everything on top!)

6. Place crust on pizza paddle and top with low-sodium marinara sauce. We use Vons "O" label.

7. Pile on the spinach! Then smash it down.

7. Start loading it on! A little shredded cheese... Eggplant... Sliced chicken...

 Sliced tomatoes... Sliced bell pepper...

 Asparagus...

And top off with a little more cheese. Tip: "finely shredded" cheese goes a lot further than regular, grated cheese. Saves calories. And, we use part-skim mozzarella to skip a few more calories.

8. Bake for 15-18min, depending on how much you pre-baked your crust and how hot your oven runs. Allow to cool for 5 min, then cut...

9. And enjoy!

Kids love to eat this pizza, but often we don't have our act together to do all of this before the kids dinnertime (5:30/6pm). So, they get leftovers for lunch the next day, and we use some of the veggies we baked for the pizza and incorporate them into dinner for them. 

On this night, I chopped up some eggplant and scrambled it into eggs. Topped it with some cheese and served it with that yummy Butternut Squash Pasta Sauce from Dave's Gourmet that I mentioned earlier. Viol-la!

I feel like I just bombarded you with a lot of info. Sorry. I'm heading to a women's retreat this weekend with Grace Church though so I won't be posting for the next few days.

Have a scrumptious weekend! And remember, Valentine's day is coming up soon. Do you have a gift? If not, check out the new {yeah!} necklaces at Cookie+Curly.

Introducing the "NSNC". Plus, Help Needed.

So, what's the "NSNC"? 

A few of you requested that each week I suggest a "totally doable" nutrition "challenge" for people to do each week. Something that's beyond "eat more veggies" - A specific thing one can be challenged to accomplish that week that wouldn't be overwhelming but would possibly be something new and would definitely up the anty on one's nutrition.

I thus began the "Not So Nutty Challenge" (NSNC). 

This week, crush your phobia of what you've assumed to be dry, chalky, and tasteless. Flax. You can read more about all the great benefits of it here, but I'm here to offer you a few ways you truly can enjoy this fantastically, nutritious but for many, taste-challenging wonder.

- Sprinkle into yogurt or cottage cheese

- Bake into baked goods (muffins, breads, etc.)

- Mix into your hot cereal

- Sprinkle on salad

- Stir into your nut butters

- Add to your waffles or pancakes

- Add to a shake (Are you listening, Jamba?!)

- Add into ground meats (meatballs, spaghetti sauce, 

- Add into your homemade pizza crust (More on pizza later)

Very important: Whole flax seeds just pass through your body so make sure you are using ground flax/flax meal/milled flax (all the same thing). Start slowly as it's very fibrous. Keep it in the freezer once open. Just email me for specific recipes, or Google away!

Let me know what you think! And, leave comments on any other ways you enjoy flax.

Okay, on to the feedback that I need. I'm making some new jewelry and would love your opinion on which earring style looks better:

Aquamarine Faceted Crystal

I have these in a ridiculously gorgeous gold/silver/translucent color too that is versatile and so pretty - I can't wait to get it out to you.

Also, do you like the handmade, wire-wrapped rings or the heartier adjustable rings better?

Handmade, Antique Ivory Floral Wire Ring

Handmade, Wire-Wrapped Nest Ring

Pink Metal Enamel Adjustable Ring

Lavender Carnation Adjustable Ring

White Carnation Adjustable Ring

The wire rings are definitely delicate, special-occasion rings, whereas the adjustable rings can withstand anything you throw at them, yet still throwing back a feminine bling like no other.

Your feedback is really appreciated as these products are all for you and people like you!

Thank you for your help, and please let me know how the NSNC goes for you.

Best,

Wowzers... Really? Yes, Kale.

So, wow. I didn't realize I would get such great feedback about adding nutrition comments to Cookie+Curly's blog - Great! Sounds like many of you either are in a rut, eating the same thing all the time, or you are wondering how to improve your and/or your kids' eating habits. Let's do it!

Today's tidbit is on Kale, since so many of you got it touch with me freaking out that I would suggest KALE as a tasty "chip". Well, did you try it?! You'll know what I'm talking about when you do. 

Here, we made them last night (and we'll make them again tonight) and this is the simple process:

1) Preheat your oven to 400F.

2) Wash and pat dry your kale stalks.

3) Trim the greens off the stalk and cut into bite-sized pieces, all about the same size.

4) Toss with olive oil, salt, and some garlic (fresh or powder) if you'd like.

5) Place them in a single layer on a cookie sheet lined with parchment paper.

6) Bake for 5-8 minutes. Tip: Check early - They burn easily.

7) Eat up!

Scrumptious "Kale Chips"

As for Cookie+Curly, we are helping Lauren celebrate the life of her little son who will be born in March with a package of fun! A mobile, a blankie, matching, handmade card, and a fun, pink ring for Lauren (because Mama's need love too!).

Congratulations, Lauren & Patrick. I am certain he will be a beautiful boy, full of laughter.

All, remember to tell me how the Kale Chips turned out!

Have a great weekend,