Yes! It's that time again. In July we are driving from Fairbanks Alaska to Dayton Ohio. Five children, two adults, a cat and a large Golden Retriever. Three years ago we did a very similar trip, where we drove from New Jersey to Alaska. We had a great time, camping (old style in a tent) and sleeping in random hotels along the way. We stopped at a bunch of great places such as Old Faithful at Yellowstone and Mount Rushmore. We survived puking kids and a dog with diarrhea. It was a lot of fun and the kids STILL talk about the cool things we saw.
I am hoping that we can have just as much, if not more fun than we did last time. If you want to help us out, we surely wouldn't mind. Check out this site ;-) Our Grand Adventure Take Two!
Read a little about our last trip here:
http://www.facebook.com/notes/meghan-moylan/our-grand-adventure/400114712363
http://www.facebook.com/notes/meghan-moylan/our-grand-adventure-episode-2/400442077363
Last time I didn't blog as much about our trip as I could have, I totally plan to do more this time. I love going back and reading what I wrote because my memory stinks for those small funny things the kids do and say. I am so excited and really would love to make this trip even more memorable than the last one!
Sunday, April 28, 2013
Thursday, January 31, 2013
Day 1 of 365 of FOOD!!!!!
Yes, that's all for today. My bed time has passed and my phone is being a booger.
Sunday, January 27, 2013
That's a Wrap! And it's Yummy!
It has been far too long since i sat down and blogged. I did eventually pass my fitness test, but I have been very lazy with working towards my goals. THe past week or so I have been better, but I still have a ways to go. I had a few too many days eating foods I know I shouldn't because they just don't make me feel well.
So, lately I have been back to trying to eat better and feed the kids better, etc. Even my hubby and older son have decided that wheat is bad. The 13 year old goes around saying, "wheat is PAIN!"
He has agreed to do the Perfect Health Diet and my eats seem to reflect that too. Some rice and occasional potatoes and tapioca. Which brings me to wraps! A while ago a friend introduced me to Brazilian Cheese Bread, and we all love it. Well, the other day SavageDave mentioned that he was watching TV and that in Brazil they use tapioca in lots of things, including pancakes and I was intrigued. A quick google search resulted in finding one recipe, that was written with metric measurements and while, yes I can READ metric, my scale needs a new battery. So, I decided to wing it.
That morning I made breakfast pancakes, and while they were okay, they weren't much to write about. The kids ate them and I will work on improving that recipe. That night I made some that were more savory and those were a HIT! They work great as replacements for tortillas, or other wraps.
Ingredients:
1 cup tapioca starch/flour
1 tbsp fat (oil or butter both work well) I personally like the buttery taste.
about 2/3 cup liquid (I used a combo of canned coconut milk and water)
1/2 tsp sea salt
approx 1 cup shredded cheese, not packed
1 room temperature egg
combine all ingredients, it should be runny like pancake batter, or even a little thinner than that.
heat skillet on medium...make sure you let it heat up, turn it on as you mix your ingredients together. A drop of water should "dance"
Now, you can do this part anyway you like, but after trial and error and due to the nature of tapioca flour the way I ended up doing it works well.
Use a "gravy" ladle or something that holds about 1/4 cup of batter. Pick up the pan and pour the batter into the hot pan and immediately start to tip it around in a circular motion to spread the batter into a thin crepe or pancake. I keep tipping until almost all the runny batter is gone to make them about 4-5 inches in diameter.
Let it sit, be patient don't rush, until the batter is dry on the top side and golden brown on the bottom and flip. Then wait until that side is golden. That's it.
If the pan is too hot you will get big bubbles, too cold and it will take forever and quite possibly stick. I used both my stainless skillet and cast iron, no oil on the pan.
So, lately I have been back to trying to eat better and feed the kids better, etc. Even my hubby and older son have decided that wheat is bad. The 13 year old goes around saying, "wheat is PAIN!"
He has agreed to do the Perfect Health Diet and my eats seem to reflect that too. Some rice and occasional potatoes and tapioca. Which brings me to wraps! A while ago a friend introduced me to Brazilian Cheese Bread, and we all love it. Well, the other day SavageDave mentioned that he was watching TV and that in Brazil they use tapioca in lots of things, including pancakes and I was intrigued. A quick google search resulted in finding one recipe, that was written with metric measurements and while, yes I can READ metric, my scale needs a new battery. So, I decided to wing it.
That morning I made breakfast pancakes, and while they were okay, they weren't much to write about. The kids ate them and I will work on improving that recipe. That night I made some that were more savory and those were a HIT! They work great as replacements for tortillas, or other wraps.
Ingredients:
1 cup tapioca starch/flour
1 tbsp fat (oil or butter both work well) I personally like the buttery taste.
about 2/3 cup liquid (I used a combo of canned coconut milk and water)
1/2 tsp sea salt
approx 1 cup shredded cheese, not packed
1 room temperature egg
combine all ingredients, it should be runny like pancake batter, or even a little thinner than that.
heat skillet on medium...make sure you let it heat up, turn it on as you mix your ingredients together. A drop of water should "dance"
Now, you can do this part anyway you like, but after trial and error and due to the nature of tapioca flour the way I ended up doing it works well.
Use a "gravy" ladle or something that holds about 1/4 cup of batter. Pick up the pan and pour the batter into the hot pan and immediately start to tip it around in a circular motion to spread the batter into a thin crepe or pancake. I keep tipping until almost all the runny batter is gone to make them about 4-5 inches in diameter.
Let it sit, be patient don't rush, until the batter is dry on the top side and golden brown on the bottom and flip. Then wait until that side is golden. That's it.
If the pan is too hot you will get big bubbles, too cold and it will take forever and quite possibly stick. I used both my stainless skillet and cast iron, no oil on the pan.
I'm still working on a cracker. It'll be posted soon. Yummy!
Thursday, August 23, 2012
Day Three
I forgot and ate Chex for breakfast. Ah well, shit happens. The rest of the day I did fine. I weighed in this a.m. at 162, down from my last weight of 164 eight days ago. Of course, at one point last week I was back up to about 167...so I am totally happy with where I am now.
I made some super delicious banana muffins! Too bad I never write stuff down so I don't even know exactly what I used. I can try typing it out, but I can't promise yours would come out as good as mine.
2 sweet potatoes roasted
2 eggs
1 large over ripe banana
1 tsp cinnamon
about 3 tbsp honey
about 1 tsp molasses
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 generous tbsp coconut flour
3 tablespoons plain yogurt
1/2 cup chocolate chips
Peel the taters, and combine all of the 'wet' ingredients. In a bowl combine the coconut flour, baking powder and salt. I use a stick blender to combine the wet ingredients until smooth. Stir in dry ingredients, mix well. Then add 1/2 cup chocolate chips. Scoop into paper lined muffin tins, or drop by about a teaspoon onto a cookie sheet. Bake about 0 minutes or until they feel done to the touch....not too squishy. Enjoy!
I love that Caroleigh is really excited about taking her lunch to school. Tomorrow she gets a preview of dinner with Asian cabbage rolls. New recipe. I hope she likes them.
I made some super delicious banana muffins! Too bad I never write stuff down so I don't even know exactly what I used. I can try typing it out, but I can't promise yours would come out as good as mine.
2 sweet potatoes roasted
2 eggs
1 large over ripe banana
1 tsp cinnamon
about 3 tbsp honey
about 1 tsp molasses
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 generous tbsp coconut flour
3 tablespoons plain yogurt
1/2 cup chocolate chips
Peel the taters, and combine all of the 'wet' ingredients. In a bowl combine the coconut flour, baking powder and salt. I use a stick blender to combine the wet ingredients until smooth. Stir in dry ingredients, mix well. Then add 1/2 cup chocolate chips. Scoop into paper lined muffin tins, or drop by about a teaspoon onto a cookie sheet. Bake about 0 minutes or until they feel done to the touch....not too squishy. Enjoy!
I love that Caroleigh is really excited about taking her lunch to school. Tomorrow she gets a preview of dinner with Asian cabbage rolls. New recipe. I hope she likes them.
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