Labor Day and a Recipe

Labor day 4 years ago, we moved to the USA from England. I had never been to California only my husband had, and with my 2,5 year old son, we moved to a place I didn't know. We stayed in a furnished apartment until our furniture arrived that was being shipped from England. I had started to look for a house for us to rent and a realtor,  Amanda had showed me around a few places. She was friends with the wife of a colleague of my husband, and she was part of the Moms club. On the second day after I arrived the phone rang in our apartment my husband picked up the phone and said it was for me, it was strange because I didn't know anybody here yet, it was Zen (I didn't know it yet but she was to become my very good friend) she invited me to come walking with some ladies the next day and then go the the park afterward.  Oh boy how my life has changed in 4 years!
Happy Labor day! Hope even if you are a busy mom you too can get a chance to enjoy a break from "work".

With labor day comes the changing of the seasons, summer is on its way out and autumn/fall is on its way in, well here in Orange county you don't seem to notice the seasons as much because most of the time it is quite pleasant weather. But if you are feeling the chill in the air you might want to try this great recipe I found in a magazine, it is dairy free, gluten free, egg free, and it tastes great and it reminds me of when I was little we used to love rice pudding, yum! enjoy!

Brown rice pudding

1 1/2 cups organic coconut milk
3 1/2 Tbs honey ( you can use Agarve nectar instead or even leave it out it )
1 Tbs arrowroot powder
2 cups cooked short-grain brown rice ( I find using 1 cup uncooked rice makes what you need)
3 Tbs organic raisins
2 Tsp gluten free vanilla extract or vanilla flavor
Ground cinnamon for sprinkling

1. Heat coconut milk and honey in saucepan over medium heat until mixture starts to bubble. Whisk in arrowroot. Add rice and raisins and simmer 3 minutes, stirring constantly.
2. Remove from heat, and stir in vanilla. Spoon into an oven proof bowl and sprinkle cinnamon generously over the top put in oven temperature 380 F for about 15 minutes.
3. Take out of oven cool slightly and serve and enjoy.
   

Vitalstim update and a Great recipe

It has been 2 months since we stopped Vitalstim therapy, to catch up with the story check out my previous 2 posts here and here.
Annabelle is still eating well and has put on a pound in the last 2 months which is really good seeing that she pretty much stayed the same weight from Feb- June
If you are stuck for ideas for something to cook tonight, here is a great recipe for Turkey meat loaf! Because Annabelle has allergies to the following foods gluten(wheat, rye and barley) corn, dairy( milk and cheese) soy, tomatoes and eggs it is always a challenge to find recipes that taste good and accomadate all her allergies. This particular recipe was given to us by one of the vital stim therapists at CHOC, and has become one of our families favourites, try it! It might surprise you how good it is! We usually double up the recipe and freeze one to use later.

Turkey Meat Loaf

1 medium onion, quartered
2 carrots, each cut in 2 or 3 pieces
1 handful spinach, washed
1 1/2 pounds ground turkey ( if you are English that's minced turkey)
1 cup cooked quinoa ( pronounced keen-wah)
2 tablespoons dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon ground sage
1/2 teaspoon sea salt
4 tablespoons organic ketchup (we leave this out but you can leave it in if you want)

1. Preheat oven to 375 degrees combine onion, carrots and celery in a food processor and pulse until roughly chopped (do not purée) transfer to a large bowl.
2. Place spinach in food processor and pulse until finely chopped. Add to onion mixture. Add remaining ingredients to bowl and mixed with fingers (here's where you can get your child/ren to help with the squishy part combining all the ingredients with their hands). Form into a large loaf and transfer to a 9x5-inch loaf pan. Brush with additional ketchup. Bake for about 1 hour, cool 5 minute before slicing. Serve with roasted sweet potato batons.