Here’s some free Prozac for your aura. I feel much better now, thank you.
When I found out I was having a girl, I cried. Not because I don’t like girls, but because I am a girl, and I’m kind of a psycho, so I was afraid, and that’s why I cried.
She, thankfully is not very much like me. Or, if I may be so
annoyingly unrealistic and shortsighted bold, and brag, she took only my best qualities, for sure.
As you know, she just started kindergarten. And consequently, she just started scaring the shit out of me.
There was a day of other kids making fun of her. I was terrified. Surely she couldn’t be the kid that gets targeted! Right? So scary.
Then there was the girl who was bossing her around, then giving her presents.
I’m not ready for codependency!!!
Then, this morning she told me I’m starting to look a little bit old. That’s OK, I know it’s true, and I embrace aging as gracefully as I can. That didn’t scare me, but what did was that she then started to cry and asked me if I was going to die soon.
I don’t want her to be afraid of me dying, or death at all, for that matter!
Every step of parenthood is an adventure for sure. So in light of this, I took a little time to think about my scary daughter, and was led to finding some good books to help us deal with changes of life, and here’s what I found:
The Mountains of Tibet
Oh, and also, I spent the weekend teaching her how to play softball. No one messes with softball bitches.
My next task, go outside, lay in the hammock and look at stars (before it gets too cold) with her before bed.
Good luck parents, we’re in this together!
I have to say, I kind of hate Fall. I know I’m alone here. When I was a kid, I had extreme anxiety over going to school.
So, now when I feel Fall weather coming on, it sort of subconsciously brings me back to those days.
Plus, I have an old drafty house with oil heat, so I dread all those oil bills.
This year, however I feel a little differently about Fall. Brooke is in Kindergarten now, and she absolutely loves it. She’s helping me change my attitude about school.
Also, I’ve figured out a few tricks to keeping warm in my house. A small space heater and a heating pad are making me feel very happy (but also a little bit old, oh well…).
And lastly, never underestimate the power of looking hot in the Fall! I recently did a little shopping for beauty products, and they’re helping me stay positive. I’ll tell you about them one by one!
First, let me just share with you, the ultimate, absolutely best lip gloss I have ever used. If I buy something more than once, you’d better believe it’s because it’s fantastically awesome. I’ve just purchased my second tube. What is it, you ask? It’s NYR Organics. Not only does it make you look and feel pretty, but it’s full of healthy, safe ingredients. And, it smells so nice, not too strong, just lightly citrusy. And it tastes nice. It’s awesome.
Here are more awesome things about this magical lip gloss that cures seasonal depression:
– It gives you lips a sheer wash of very flattering color (no matter which color you use, I swear, they all look good on everyone) that can be layered for more impact.
– It sort of dries on your lips, so it stays, but your lips just feel hydrated and smooth. I have lips that can get dry and flaky, and there’s something in this gloss that keeps that from happening. It protects them!
– The tube makes it really easy to put on while you’re driving. I’ve used glosses that have a little brush thing, and you need a mirror. The kind you put on with your finger is a mess and you need both hands. The fact that it’s easy, makes me put it on even when I’m rushing, so I always feel put together.
The color I just bought is called Damson, and it is so perfect for Fall. I’ve had 2 people stop me and ask what I’m wearing. That is good!
If you want to try this, pretty please order from my rep, Jennifer. She is awesome, so pretty and nice, and she helped me decide on which color to buy. She is good, and here is her website:
And more specifically the link to the glosses would be:
Happy Fall! xoxo
So, I recently made this variety pack of homemade pudding snack packs, for my kids’ lunchboxes, and, they were such a huge hit that they didn’t even last more than a day or so. Even Mr. Allie got in on the action, and was eating pudding packs after dinner and sneaking them for afternoon snacks!
These are miles apart from that junk you can buy at the supermarket, which shall remain nameless, but begins with a “J” and ends with an “-ELLO.” Or that other junk that begins with an “H” and ends with an “-UNTS.” Or that other junk that begins with an “S” and ends with a “-WISS MISS.” Or that other junk that begins with a “K” and ends with an “-OZY SHACK.”
Sorry. You get the idea. They’re seriously yummy and you need them in your life. Now.
I developed this recipe for a YinMom YangMom recipe series, called “Lunch Lady Land.” If you missed the big intro, shame on you.
Just kidding! Haha. It is to laugh.
The series is basically all about homemade foods that are lunchbox friendly. It’s easy enough to grab a bunch of prepackaged stuff off the grocery store shelf, but it adds up to a lot of garbage in the landfill and a lot of questionable ingredients in your kids’ growing bodies. I’m finding that it only takes a little bit of time and extra effort (and love! Awww…) to create lunchbox foods that are soooo much healthier, and they taste so much better too!
If you are like me, and you often stare mindlessly into the fridge for way too long, hoping for a bolt of lightning to strike and inspire some genius food idea you can pack for your kiddies, be sure to check ’em out. They’re easy to keep on hand in the fridge, freezer, or pantry, and you can just chuck ’em in the old lunch box and know that your little ones are getting good nutrition and a little taste of some homemade deliciousness.
And for todays installment, you will first need some single-serving containers. I like this kind:
because they stack neatly and the lids snap together and to the bottoms of the cups, so I never have to hunt around my train wreck of a plastic-ware cupboard looking for a match. (One of these days I really need to organize that mess!) Also, they are BPA-free.
You will also need the following ingredients, which shouldn’t be too difficult:
1/4 cup sugar
1/4 cup cornstarch
2 3/4 cups whole milk, or 2 cups lowfat milk and 3/4 cup cream
1 teaspoon vanilla paste (buy here) or vanilla extract
1 tablespoon butter
1 additional tablespoon sugar
1/4 cup butterscotch chips
1/4 cup chocolate chips
In my house those are staples that we pretty much always keep on hand.
Making pudding from scratch may seem like a crazy idea to you, but, truthfully, it really isn’t any more difficult than making it from a mix! One day my boys were pestering me for pudding and I didn’t have a box on hand, so I just made it this way, and it was so easy and quick! Not to mention way yummier. It thickens up while it’s still hot so you don’t even have to wait for it to chill before shoveling it right in (I’m evil)…
Put the sugar and the cornstarch in a pot and stir them together with a whisk.
Then pour in the milk/cream in a steady stream while whisking.
Put it over a medium-high flame and keep whisking. Right as it starts coming to a boil, it thickens. Magic! Right before your very eyes.
Remove it from the heat and stir in the cold butter, and then add in the vanilla extract or paste.
Can we talk for a minute? It’s about vanilla bean paste. Ok, I bought this stuff on a whim, and it’s turned out to be kinda life changing for me. Seriously. It is a lot cheaper and easier to use than a whole fresh vanilla bean, but the flavor is every bit as intense! When you want some serious vanilla flave, (and let’s be honest here, when would you not?) this is what you should be reaching for.
Set up three small-ish bowls. Into one, place the additional tablespoon of sugar. Into another, 1/4 cup of butterscotch chips. And into the third, 1/4 cup of chocolate chips.
Divide the hot pudding equally among the 3 bowls and stir to melt the chips into the pudding.
Place the contents of each bowl into the reusable containers and chill in the fridge.
I have a five-year old who tends to be a little bit uncooperative when it comes to drinking milk. This pudding is so silky smooth, thick, creamy, lightly sweet and delicious, he just can’t resist it.
And neither can anyone else in the family!
If you are a big pudding lover, (is anyone not?) I also did a little series earlier in the year called “More Pudding If You Please.” It was part of a story on 2012 Food Trends for the Home Cook. Check out these posts for some more great pudding recipes:
Thanks for reading! And stay tuned for more great ideas from Lunch Lady Land!!!
Progress is a fickle thing, and can be tough to harness. But, thanks to a spurt of belief in myself, combined with a feeling of accomplishment after finishing a big project, I took 8 hours for my business, and finally finished my logo, and the website is in progress! I’m so excited!!!
Here’s a peek at the logo…
What do you think? It’s weird, I know, but I am weird.
You can also follow the progress of this endeavor with these links:
Welcome back to Lunch Lady Land! In case you’re new to YinMom YangMom, we are in the midst of a multi-part series on fun foods for your kids’ lunch boxes, with a little bit of healthy sprinkled in…
This is Episode III of Lunch Lady Land, so here are two other great posts, just in case you missed them:
For today’s installment, we are featuring a “main course,” that old fair-food-favorite, corn dogs! What kid doesn’t love??? My three- and five- year olds never pass one up!
Here’s what I love about the YinMom YangMom version:
-They’re baked, not fried
-There’s actual corn in them
-They’re made with low-sodium, low-fat, nitrate-free turkey franks
-They’re perfectly portioned
-The fun factor: you can get fancy with the wrapper
-They are perfectly delicious at room temp
So let’s get started! Here is what you will need:
Corn Dog Muffins
(makes 18 muffins)
1 cup all-purpose flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
6 turkey franks
3/4 cup fresh or frozen corn kernels
1/4 cup agave nectar
1 cup milk
1/4 cup (half a stick) unsalted butter
Begin by melting the butter. I like to do mine in the microwave in a glass measuring cup, and then I just add the rest of the liquid ingredients right in there and save myself from having to wash another bowl.
I’m pretty smart. And lazy.
Ok so if you are a bit challenged in the baking department, the liquid ingredients are: melted butter, milk, agave nectar, and eggs.
Next you can combine the dry ingredients in a medium-sized mixing bowl.
Dry ingredients are: flour, cornmeal, salt, and baking powder.
Cut up the hot dogs. I usually cut them into quarters, lengthways, and then into little bites. As much as kiddies love hot dogs, they can be a choking hazard, so you can never be too careful about cutting them up small.
Throw the dogs into the dry ingredients along with the corn, and toss everything around a bit.
Now just pour in the liquid ingredients and stir until combined.
Divide the batter equally among 18 muffin cups with paper liners, and bake for 18 minutes at 350 degrees.
And it’s even easier when you can just pop one or two from your freezer into a lunchbox on a busy morning!
Just add a juice box and a piece of fruit and there you have it!
And if there is something in particular that your kids jones for, that you aren’t exactly thrilled about, leave me a comment at the bottom of this post and I’ll see if I can come up with a healthier version!
Hello there! You’ve just landed yourself square in Lunch Lady Land! Welcome!
In case you are new to YinMom YangMom, we are doing a multi-part series on healthy treats for kids that are perfect for a packed lunch. Sneak in some extra nutrition with this recipe that’s not nearly as naughty as it tastes!
When I came across Baker Lady’s Reese’s Bars on Pinterest, I just knew I had to give it a twirl. My five-year-old has just recently discovered the joy of peanut butter cups and he is so excited about them! We made them and he LOVED! They were gone within a few days and he didn’t waste any time asking for more. Sneaky devil that I am, I saw this as the perfect opportunity to bait and switch his new favorite for another version that bumps up the whole grain, protein, and omega-3’s, makes it school cafeteria friendly by using a nut-free substition, and has just enough chocolatey sweetness to satisfy his sweet tooth.
I nixed the two sticks of butter to lower the fat. I replaced the powdered sugar with agave nectar, which is just as sweet but has a lower glycemic index, so it’s less likely to cause blood sugar spikes, ie: hyperactivity/crash and burn. I’ve also subbed in whole wheat bread crumbs for half the graham cracker crumbs, which lowers the sugar and increases the protein and whole grain content. Finally, a bit of vanilla protein powder and ground flax seeds bump up the nutritional value even more, to make this treat something you can really be happy to give your little ones.
This is sunflower seed butter:
You can find it at the regular supermarket, right next to the peanut butter. You could also try using soy nut butter, but some feel that soy is a bit questionable health-wise, and sunflower seed butter is soooo yummy! It’s so much like peanut butter you almost can’t tell the difference! And it is nut-free so it’s perfect for school and especially for kids with tree-nut allergies.
Sneakily Nutritious Nut-Free Reese’s Cups
makes about 18 min-cups
(adapted from BakerLady.wordpress.com)
3/4 cup sunflower seed butter
1/2 cup graham cracker crumbs
1/2 cup whole wheat bread crumbs
2 tablespoons protein powder
2 tablespoons ground flax seed
1/4 cup agave nectar
1/2 cup milk chocolate chips
Throw all of the ingredients, except for the chocolate, into a bowl…
…stir until it’s all combined.
Drop by the tablespoonful into a mini-muffin tin with paper liners.
Squoosh it all down flat.
Melt the chocolate. In my microwave, it takes a minute and a half on 70% power. They come out looking like this:
which is deceiving because they look like they aren’t melted. But when you stir them around a little…
…surprise! They’re perfect. Dollop about a half-teaspoon of chocolate onto each cup and smooth it over with a little spatula or a butter knife.
Chill in the fridge for half an hour or until the chocolate is set.
We like ours in mini-muffin cups. This makes it really easy to pop a perfect portion into your little one’s lunch box, but if you don’t have a mini muffin tin, you can use a glass baking dish and just cut it into squares.
The little fella had no idea that these were anything but the real deal. MWOO-Hoo-Hoo-Ha!
If you liked this post, be sure to check out my recipes for Homemade Gummy Fruit Snacks and Juicy Jiggles! And, stay tuned for lots more kid-friendly brown-bag ideas from Lunch Lady Land!