easter in the mullies & happy earthy day!

to the mullies we go!

wait... don't jump.  that water's too freakin cold still.

here's our easter recap starting with the day before festivas...

the day before easter = flour making day... i had the white stuff all over my face 48 cups later. thankfully, christina came over and dusted my nose off.

that sounds super bad.

we made naturally dyed eggs for the first time.

here is the sweet "how to" link from another local mom who made a successful food change to help her child with ADHD and subsequently found jamie oliver's food revolution loooong before i even did:

but mom said: dye free easter eggs

cool your dye off.

#easterbunnydiarrhea

chris thought so while trying to match up eggs.

minions are my favorite.

batman forever.

yes, we eat sweets & put stickers on our face.  the best quality we can get our hands on...

i like to dress up all classy like.

my parents, kiddos grandparents, our next door neighbors = riot

making "wentel tee-fingers!"

75 degree easter = driveway beach party

today's earth day = don't forget to water my seedlings.  i am growing a bigger garden this year.

this.is.rockstar.




ps

#epicfail

forgot our lemon zucchini bread in the oven for 4 hours... oh christina may our kitchen adventures go on and on and on...

xoxo

snow storm=cook+play

we're starting off this year off with some super fun cookin and playin!!

chocolate chip yogurt pancakies (with lotso options)

2 c flour (250g) gf flour blend (or whatever flour floats your boat)

2 T organic sugar/coconut sugar or nectar/maple syrup

4 tsp baking powder (aluminum free)

1 tsp sea salt

2 c organic rice milk (or choose your own milk adventure)

1 organic egg (or the best quality you can get your hands on. allergic?  omit & add more milk/yogurt)

1 tsp pure vanilla extract

1/4 c light coconut milk (i am addicted to trader joe's brand)

3 heaping spoonfuls of plain full fat sheep's yogurt (just eyeball and dump!)

a pinch of cinnamon (optional)

enjoy life brand mini chocolate chips

ghee/grass fed buttah/coconut oil for your pan

heat up your skillet (mine is lovely cast iron) & smother it with your fat/oil of choice.  pour your batter, and drop chocolate chips into the batter goo while the first side is cooking.  (i drop around 8-10).  cook until the batter bubbles in the middle.  flip it, cook it through and serve warm with grade b maple syrup (i just found out grade b maple syrup is better than grade a... who knew!?)

my left-over-lunch-bowl

(these leftovers came from the food babe's raw brussel sprout good fortune salad recipe.  i jazzed it up with more colorful stuff from my fridge-o-plenty...)

chopped raw brussel sprouts

cooked split peas and red lentils

1 small beet peeled and sliced

1 tomato diced

roasted, cubed butternut squash

marinated artichokes (+ juices from a jar)

roasted red & yellow peppers (+ juices from a jar)

1 pomegranate

a handful of pistachios

s&p to taste

tip: keep all the ingredients in separate containers so that they didn't get all gross and sloppy.

it's been a good 1st day of 2014!!!!  

i like to pretend i'm in colorado when i thrash this bunny hill...  or that i'm in this fav movie 

my girlfriend laura taped this after breakfast today.  so happy she forgot to hold down the button on my first try cuz she caught classic goob:)  so happy it's still snowing hard and it looks like we'll be getting dumped on until well into tomorrow.  

YES!!!!!!

xoxo