Striding into 2015

IMG_1229

How can it be that we’re entering another YEAR? Has a whole year really passed? Do I really have a walking, talking little man in my house? Apparently so. I blinked and 2014 happened.

And here we go – STRIDING into 2015. Look at that determined face on Finn – he is so excited to learn and explore and experiment. I can learn a lot from him. The photo above was taken just a few weeks after he took his very first steps. Now he’s so strong and confident! How quickly humans grow.

His confidence is contagious. I am spending my days at home with him and will continue to do so this next year. It’s been a long back-and-forth conversation in my own head – do I spend the money on childcare so I can fully focus on my work? The answer I keep coming back to (and that I’m ultimately listening to) is NO. I will never get these days back with my son, and I’m treasuring them. There is time for work one day, but not now.

However, that doesn’t mean I’m doing only toddler-friendly stuff these days.

Winter Renewal Detox

The Winter Renewal Detox has made a comeback for 2015, and I’m so excited to offer it once again! I’ve made several changes to the program, most importantly the length – it is now just 14 days. Two weeks to take back your health.

  • The start date is January 12th, 2015 (but you’re welcome to start any date you like)
  • Cost is $89, which includes…
  • A beautifully designed e-book, with meal plans, recipes, and lots of helpful advice
  • Daily emails with extra tips and recipes
  • Access to private Facebook group for support with other detox participants

If you’d like to join me, send me an email mollyrobsonwellness@gmail.com

And the Renewal Detox will continue through the year, one for each season. So if you’re not ready to do it right now, it’ll be back in April!

Enough business talk.

How about some New Year’s resolutions? Here are mine for 2015. Short and simple. I’d love to hear yours too. Happy New Year!

  1. Practice yoga weekly.
  2. Offer the Renewal Detox 4 times this year with the seasons.
  3. Write blog posts as often as possible on The Particular Kitchen.
  4. Take more photos of Finn.

Squash Brownies

IMG_0984

Time has a funny way of speeding up while simultaneously slowing down when you’re at home with a kiddo. I can’t believe the last time I wrote a blog post was 6 months ago. That feels like a million years ago in some ways, five minutes in others! The leaves are falling, the weather is cooling, and my baby is talking up a storm (new favorite word: cucumber!).

Change is inevitable, whether time goes slowly or not. And so here we are, in another season, another year, but we’re still the same people. My passion for healthy food never goes away, and neither does my husband’s excitement for his work. Finn is still my little lovebug, despite the odd mess or meltdown!

And I’ll tell you what else doesn’t change: my love of brownies.

These brownies are delicious, loaded with healthy ingredients, and just in time for Fall. They’re also gluten-free, if you’re so inclined (but the flour is easily substituted out for whichever you prefer). Make them while the winter squash is sweet and tasty, before the ground freezes!

And I’ll do my best to be back sooner rather than later.

Squash brownies

 

Squash Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16 brownies
Ingredients
  • 1½ lbs winter squash (butternut, delicata, acorn, etc.), peeled, diced, and steamed
  • 5 oz plain dark chocolate, broken into small chunks (or use dark chocolate chips)
  • 11 tbsp diced organic butter
  • 4 organic eggs, beaten
  • 2 cups organic sugar
  • 1½ tsp vanilla powder
  • ½ tsp sea salt
  • 1½ cups brown rice flour (or any flour you choose)
  • 1 tsp baking powder
Instructions
  1. Preheat the oven to 350F and grease a 9"x13" baking pan.
  2. Melt the chocolate and butter in a double boiler.
  3. Mash the squash until smooth (or use a blender or food processor to puree).
  4. Combine the sugar, vanilla, salt, flour, and baking powder in a large bowl.
  5. Stir in the squash, melted chocolate and butter, and eggs.
  6. Pour into the baking pan and place in the oven. Bake for 25 minutes, or until cooked through (check with a toothpick through the center).

 

Guaranteed to make you giggle!

IMG_0987


Baby Falafel

Since before Finn was born, I’ve been interested in recipes that I can make for him as he grows and is better able to eat solid foods. Now that he’s 10 months old and rapidly approaching the picky toddler years, I’m enjoying his current very UN-particular eating habits! This kid eats anything. And then smears it all over himself and the table. And throws things on the floor. And mostly I don’t mind! I’m just happy to watch him discover and taste new foods, pretty much every day.

Baby Falafel

What follows is a recipe that came from a cookbook specifically designed for growing babies and their parents too (The Baby Led Weaning Cookbook). These chickpea patties, or as I call them, Baby Falafel, are great for both little ones and adults alike. They’re palm-sized, great for a healthy snack or lunch on the go, and have been Finn-approved (but to be completely honest here, most foods are Finn-approved).

photo 2

Better yet, they’re freezer-friendly, a bonus for tired parents. Instructions on how to prepare these for immediate consumption or for the freezer are both found below.

5.0 from 1 reviews
Baby Falafel
 
Prep time
Cook time
Total time
 
Palm-sized chickpea patties great for babies and parents for snacks or lunch!
Author:
Recipe type: Snack/Lunch
Serves: 2 adults and 1 baby
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 small onion, peeled and chopped in quarters
  • 3 garlic cloves, peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • juice of ½ lemon
  • handful fresh parsley
  • pinch of ground black pepper
  • 2-3 tbsp plain flour (spelt or other non-wheat flour are fine here)
Instructions
  1. Place all ingredients except the flour in a food processor and blitz until thoroughly incorporated. Some chunks are okay - this doesn't need to be completely smooth.
  2. Coat your hands with flour (and sprinkle some flour on a plate) and start scooping out the mixture, one handful at a time, to make small patties, about the size of your child's palm (about half the size of yours probably?). Place the patties on the floury plate until you have about 12-14.
  3. Heat some sunflower or canola oil in a frying pan and cook the patties for a few minutes on each side, until slightly golden.
  4. Enjoy right away!
  5. Or, if FREEZING: allow the cooked patties to cool, then wrap in parchment or wax paper and place in a large ziplock bag in the freezer for up to 3 months. To reheat, microwave or pan-fry until warmed through.

 


First Birthday Cookies

Since having Finn in July, I’ve gotten to know many other new mamas in the past year. And all of a sudden, those babies are turning ONE! It’s hard to believe how quickly a first year goes by (and yet, how very slow it feels in the moment). I’m attending my first FIRST birthday party this weekend and decided to bring along these delectable cookies in celebration of my dear friend’s baby girl. The recipe comes from the LEON Baking & Desserts cookbook, one of my personal faves from England, along with the other Leon cookbooks available. All are terrific.

chocolate chip cookie

These cookies are gluten-free, egg-free, and contain no processed sugars. Plenty of butter though, which gives them the perfect gooey cookie middle.

chocolate chip cookies

Make these if you feel like celebrating along with me!

Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Based on a fabulous recipe from Leon Baking & Desserts
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 2¼ cups gluten-free oat flour
  • 2 tsp baking soda
  • ½ tsp sea salt
  • ½ cup dark chocolate chips
  • 1 cup maple syrup
  • ½ cup organic unsalted butter, melted
  • 1 tbsp vanilla extract
  • Sea salt for sprinkling (optional)
Instructions
  1. Heat the oven to 350F. Line a baking tray with baking paper.
  2. Mix together all the dry ingredients in a medium bowl (including the chocolate chips).
  3. Mix together all the wet ingredients in a small bowl.
  4. Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.
  5. Drop spoonfuls of the cookie dough on to the prepared baking tray. Lightly sprinkle with sea salt if desired.
  6. Bake in the oven for 12 minutes, and allow the cookies to cool on the tray for 1 minute before transferring to a cooling rack.

 

 


Fridge Sneaky Peek

I’m completely guilty of being nosy when it comes to food – I love checking out people’s shopping carts full of groceries, or what lies inside the fridge or freezer of a friend’s house. (I’m nosy but not judgmental, I promise! It’s a fascination…)

Anyway, there must be other weird people out there like me so I thought you might like to see what’s going on in our fridge and freezer this week. The contents don’t change much week to week, especially now – but I imagine as Finn grows bigger and hungrier for real food, we’ll have to stock all his favorites! (His faves right now: blueberries, strawberries, avocado, eggs, sweet potato, mac & cheese, hummus, Happy Puffs, teething crackers)

So here we go… and apologies for the crappy phone pics!

Fridge 1

 

TOP SHELF: organic cream cheese, plain YoBaby, pine nuts, Trader Joe’s hummus, greek yogurt, organic almond butter, organic tahini, maple syrup, pizza sauce, homemade purple cabbage salad with Trader Joe’s tahini sauce (SO GOOD – just those 2 ingredients mixed together)

MIDDLE SHELF: Martinelli’s sparkling cider, strawberries, Ezekiel tortillas, half an avocado for Finn, cut up mango, leftover frittata, Trader Joe’s goat yogurt, cooked sweet potato (in the foil, for Finn), organic tofu, ground up flax, Medjool dates

BOTTOM SHELF: farm eggs, whole wheat bread, cooked apple oatmeal fingers for Finn, sun dried tomatoes, cooked organic mac & cheese for Finn

CRISPER DRAWERS: organic spinach, organic carrots, celery, organic bok choy, organic salad greens, cucumber

DELI DRAWER: tofurkey, Trader Joe’s turkey, chicken sausages, organic tempeh, manchego, pecorino, Trader Joe’s Spanish cheese sampler, goat brie, cheddar (we like cheese…)

fridge right door

TOP SHELF: black truffles from Italy (a gift), Thai green and red curry pastes, Bonne Maman raspberry and apricot jams, Gerber Soothe probiotic drops (awesome when Finn was 2-3 months old)

MIDDLE SHELF: honey mustard, pineapple chutney, yellow mustard, blueberry jam, organic mayonnaise

BOTTOM SHELF: beers, white wine, lemons, limes, ginger

fridge left door

TOP SHELF: organic butter

MIDDLE SHELF: coconut water, Boddington’s beer, Fever Tree tonic, organic ketchup

BOTTOM SHELF: raw milk, OJ, sparkling water

 

And in the overpacked freezer…

freezer 1

 

Above: Trader Joe’s shrimp gyoza, mango sorbet, coconut ice cream, Trader Joe’s grass-fed beef patties, brown rice bread, gluten-free pizza crusts, english muffins

Below: Ezekiel bread, various coffees for Phil and guests, Dr Praeger’s veggie burgers, Welsh tea cakes and soda bread, almond gelato, organic spinach, berries, organic corn, homemade vegetable stock cubes

freezer 2

 

A total mess! But we have a newfound appreciation for our freezer since becoming parents.

What’s always in your fridge and freezer?