HELP WITH COLD REMEDIES | NATURAL VAPOR RUB

SO MANY COUGHS.. SO MUCH SNOT.. Yes, I said snot.. We are on our third round of sniffles around here, which means night time has been pretty rough these days. Thankfully, I've been able to escape the germs (so far, knock on wood). Tony has not been so lucky. I threw out the Vicks Vapor Rub after learning about how toxic it really is… Especially with the littles, I've been trying to be as natural and organic as possible when possible.

Avery woke up with a sheer sheet of mucus across his face and a cough like an adult horse:-( I've been doing a little research and this is my first stash of Essential Oils… Whippped up some of this Natural Vapor Rub and have been slathering it on the little guy. 

I  think its working.  

I even rubbed some on Tony last night while he was sleeping…. he like that very much. Alright.. keep it moving… nothing to see here.

To Make:

Put about 4 heaping tablespoons of coconut oil on a container. I'm a bit of a hoarder, so I had plenty of things I could use but these mini spice jars would work well. Add about 20 drops of Eucalyptus. 1 or 2 drops each of Rosemary and Spearmint.

I put it on after bath and then keep it on my nightstand when the kids are sick. That way I can grab it and head to the room of whoever is doing the coughing.

Nothing worse then when the littles are sick. At least he's been giving me the best snuggles (and the longest naps). 

Any other home remedies you can share would be greatly appreciated.

xxB

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FOR THEM, NOT ME, I PROMISE | MY EASY CHOCOLATE CHIP BANANA BREAD MUFFINS

hey! I posted this photo of my favorite easy peasy chocolate chip banana muffins on instagram, and got a couple requests for the recipe. I'm not sure why I tend to only make this in the fall? 

But it never fails, I usually have 2 sad bananas left at the end of the week… and it really pains me to throw food away, so this recipe is both a blessing and a curse since surely I don't need the extra sweets and calories. But I do love making them for the rest of my little brood… Plus, this is the only way I can get the munchkin to eat bananas. They can be breakfast, or sometimes I cut them in half and put them in her little treat compartment of her bento (lunch) box (get a similar lunchbox here if you are interested).  At any rate, here's the recipe, which only requires two bananas. I use this recipe, but cut the sugar in half since I add a half cup of mini chocolate chips, which essentially melt into the batter and a handful of the large Ghiradelli chocolate chips which melt in your mouth:-)

Chocolate Chip Banana Bread 

Makes 1 full-sized loaf or 2 small loaves or 12 muffins

Preheat the oven to 350.

In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
1/4 cup sugar

Use a potato masher to squish the banana and mix the ingredients together. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together. If you like, stir in a handful of chocolate chips(about a half a cup) is about right. 

Some additional ingredients to consider: here, such as chopped walnuts or pecans, dried cherries or apricots.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves/ muffins  can be removed from the pan to cool. 

**adapted from this recipe which can also be found in the 1997 Revision of , The Joy of Cooking

Enjoy!

xxB

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HEALTHY SNACKS FOR THE KIDDOS

So I've been fretting a bit lately over processed foods. Mainly snacks for the kiddos (and myself). So my solution (of late) is to try really hard to take more thought and care into buying and mainly making some heal thing options.

I gave up microwaving popcorn some time ago and really enjoy making our own on the stove. 

I make the munchkins lunch which usually consists of a sandwich of sorts (cheese, jam, sun butter, mini bagel with cream cheese), two choices of fruit (or fruit and veggie) something salty (i.e. tortilla chips) and something sweet (i.e my sister sends crates of Oreos for munchkin) she's a chocolate girl. And so am I for that matter.  Also, she's allergic to nuts.

So I'm trying really hard to replace the sweets with something home made. Last week I made these yummy chocolate chip banana muffins. And am going to attempt a healthier version Sunflower Seed Butter cookie. I'm no expert, but at thew send of the day, I'd just like to feel good about the things I'm giving my brood to eat. But I digress..

For snack,  I've been doing a couple of popcorn combos including this one. Popcorn (made with olive oil and kosher salt), pretzels and white grape raisins.


Some other combo ideas: chocolate chips, dried apricots, banana chips, dried cranberries. Looking for more ideas so please shoot me a note with any?

I like to decorate a brown paper bag with little notes or jokes or throw it in one of her little lunch boxes like this hello kitty one I grabbed from the dollar spot at Target.

Not little h is a whole different ball game. This little boy only eats 5 things. This short order cook routine is starting to get on my nerves..

xxB

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EASY FAMILY MEALS | SLOW COOKER CARIBBEAN JERK CHICKEN WINGS RECIPE

In an effort to replace our Friday Pizza Night with something new and equally easy, I've decided to  institute "Crock Pot" Fridays (or Slow Cooker Fridays?) for the Fall/Winter months (Even thought I made this on a Sunday).

Inspired by my bloggy pal Mimi, I tried my own version of a "Carribean Jerk" seasoned wings. They turned out SO YUMMY. And from the great feedback over on instagram, I just had to share. I dug out the best pics I could find, since this wasn't really a planned post, so bear with me. You'll be glad you did.

CROCKPOT CARIBBEAN JERK CHICKEN RECIPE
Ingredients:
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 teaspoon minced ginger
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon cayenne pepper (optional for kick)
1/4 cup packed light brown sugar
13 organic free-range chicken wings

Directions:

In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the wings, inside and out. Pour on the lime juice, soy sauce and olive oil and massage into the wings as well..

Cover, and cook on low for 5-6 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink.

With tongs place wings on baking sheet and broil in oven on high for about 5-7 minutes to give a caramelized crispy (RIDICULOUSLY YUMMY) outside.

Serve with chopped chives and a squeeze of lime.

I served with basil steamed rice and roasted french green beans. Let me know if you try it!

xxB

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P.S. You could also just pour your favorite store bought Jerk marinade in and call it a day (if you are so inclined:-)

WEEKNIGHT MEALS: PERFECT LEMON HERB ROASTED CHICKEN RECIPE

I try really hard to prepare a menu for the week ahead, so I'm not rushing around like a crazy person or trying to figure out at the last minute whats for dinner. THE WORST. Here's a dish that's easy to throw together with dried herbs and chicken (which I generally keep in the freezer). Put together with some easy sides like roasted potatoes and a salad (fruit salad for the kids) makes an easy peasy weeknight dinner.

LEMON HERB ROASTED CHICKEN
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INGREDIENTS

Juice and zest of 4 lemons, plus 2 whole lemons
2 tablespoons rosemary
2 tablespoons sage
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs/legs trimmed of excess fat
Kosher salt

PREPARATION

1. 1. Combine first 5 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
2. 2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
3. 3. Preheat oven to 450°.
4. 4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

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What's your go to weeknight dinner (besides Urban "Pizza" Pie:-)

xxB
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TMI + 5 HEALTHY AFTERNOON SNACKS I WANT TO TRY

CAN NOT believe I am in here crying watching Bachelor In Paradise. Especially after I swore it was a crock and I would never even watch. Welp. I'm glad Marcus found love after Andi.  AND Sarah... I think you made a big mistake letting Rob go/comparing your relationship to others is never a good idea. P.S. I am now following you on instagram - I can be such a little stalker sometimes..  Now on to Farmer Chris and the Bachelor WOOT. #whoareyoutojudge:-)

So Yes - SNACKS.

They have been such a hindrance in my baby weight loss goals (is it still baby weight if the child is 2.5??). I actually don't have a problem giving the kids and hubby treats like cookies and ice cream and such because I feel that we do a decent job at balancing it out with healthy meals - lots of fresh fruits, veggies and whole grains. But I tend to go a bit over board when I dig in (can't eat just one). So I'm on the hunt for some healthy snacks that feel like a treat for the kiddos and myself.

Here are some that I found on Pinterest and am dying to try:

babble.com

everythingfab.com

fifteenspatulas.com

redbookmag.com

Those roasted chickpeas!! And some other healthier yumminess I'd like to try here.  Perfect for before lunch or after school snacks right?

Currently I've been munching on cucumbers with this dipping sauce or red and yellow peppers dipped in hummus. 

What's your go to snack? Please share!

xxB

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EASY WEEKNIGHT MEALS: PAN-SEARED CHICKEN WITH MUSTARD SAUCE.

Hope you had an awesome weekend!! Mine was pretty low key. Play date with little h and his best bud, ballet for munchkin. I played hookie from church and we scooted off to a school picnic. 

I happened to take a few snaps of this yummy chicken I made for dinner last week and wanted to share. It was super easy. 

INGREDIENTS
4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

PREPARATION

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

• 
  

I sliced up the leftovers and threw on top of a salad. Even better. You're welcome.

That's all I've got for today. Putting up the groceries (and the stash from my Target run). And then off to hop in the carpool line to pick up the kiddos.

xxB

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ONE LAST SUMMER SALAD | COOL AND CRUNCHY MELON SALAD

I will admit, I haven't lost any weight this summer. In fact I think I've gained a pound or two. In all my efforts to snack healthy during the day.. It all comes down to the Ben and Jerry's at bed time..  I also made the mistake of not doing summer camps with the kiddos which made tons of time to cross things off our summer bucket list, but also tons of time for impromptu ice cream and froyo stops..

But enough of my whining.. I"m hoping like heck that once school starts (less than a week to go -WOOT) the routine will get me back on track - fingers crossed.. In the mean time I wanted to share the recipe for this delicious salad.

The watermelon has been on sale as of late, so we've been stocking up. And I LOVE these crunchy english cucumbers.. the seeds are nearly non existent. A little olive oil, salt, pepper, and drizzle of lemon or lime juice is a super easy (and my favorite) way to dress a salad.

INGREDIENTS
- 1/2 cup watermelon cubes or balls (I scooped these out with a round measuring (table) spoon.
- handful of grapes
- 1/2 cup sliced (English) cucumber
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon lemon or lime juice
- salt and pepper
- basil leaves

PREPARATION
Combine fruit and cucumbers. Drizzle with olive oil and (lime) juice. Season with salt and pepper. Stir to combine. Garnish with basil leaves.

I bet this would be so good with mint (instead of basil) and a little feta..

xxB

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BACK IN THE RING: FIGHTING THE BABY BULGE | HEALTHY SNACKING

this yumminess is what gets me in trouble every time. the perfect reward for meeting my first goal? 

me thinks so. recipe here via brooklyn supper.

for some summer is almost over but for me we aren't even half way there yet. Munchkin (and little h) still have about 6 weeks left Jesus Take the Wheel  before school starts. Which means plenty of time to cross things off of our summer bucket list and plenty of time to raid the refrigerator on a daily basis when we come in from galavanting through the city (and the back yard) all day.

H is two years old now.  Apparently I've lost 10 and then gained five pounds since this time last year. Booo! Hissss!

And I'm certain of the culprit. SNACKS and lack of exercise.

While I think I've done a decent job of maintaining I haven't yet gotten down to a weight I'm comfortable with (i.e. I can fit into the seven pairs of jeans I've anointed with oil and prayed over tucked away in my closet for safe keeping).

I can't totally get rid of the decadent and caloric snacks I have around the house, because unlike me, the other folks around here could stand to gain a few pounds. So in order to combat my wandering (to the snack cabinet) eye, I'll need to have some artillery of my own.

Cue the:

HEALTHY SNACK LIST:
-a hard boiled egg with a half cup of grapes
-a savory parfait made with two tablespoons of low fat cottage cheese, a quarter of an avocado chunks, and a table spoon of raisins.
-a packet of instant unsweetened oatmeal with cinnamon and chopped nuts
-hollowed out zucchini halves topped with guacamole
-a low fat Greek yogurt with a cup of your favorite berries
-a cup of baby carrots with two tablespoons of hummus
-Kind Bars
-a cup of steamed in the pod edamame
-a half cup of high fiber cereal with skim milk
-a 100 calorie pack of almonds and a banana
-a handful of whole wheat crackers and a wedge of laughing cow cheese, cucumbers

I've taken the liberty of creating a printable list to take to the grocery store here.

Keeping it real: My mom has gotten on the healthy eating and exercise kick and lost like 40 pounds?! If she fits into my jeans before I do, I may spiral into a deep depression. The good news is, my sister has gained a few pounds, so I'm not totally the chunky one anymore:-)

So lets set some goals…

First to lose 5 pounds. READY, SET, GO!

You in? #bhOPERATIONSKINNYJEANS

xxB

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HELLO JULY: FOURTH OF JULY MENU IDEAS | FAVE 01

Happy July!

Please forgive the hiatus. I've been doing some soul searching over the last couple of weeks and although writing this blog is really one of my most favorite things to do, I'm having to rejigger my thought process when it comes to coming to and writing in this space. As we all know, comparison is the thief of joy and I've really been letting that bad guy steal some of mine. There are many talented people in this world, and thankfully so. They inspire me and give me hope everyday. There will always be bigger and better blogs that I love to look at but cannot spend my days (and nights) comparing myself and trying to emulate (and subsequently feeling horrible about myself in the process). Don't get me wrong, as in anything in life I think there is always room for improvement, if thats what makes you happy and feel more whole. Which is why I started this blog in the first place. So if it doesn't fit into those two categories then I'm going to try really hard not devote energy to that.

I started this blog to write about what makes me happy and inspires me (and also a place to vent when I need to just vent or get something off my chest),  hopefully some of those things will resonate and bring a smile or some inspiration to someone else.  But the "numbers" and the "likes" and the popularity contest really just adds to the list of things that steal away from positive energy and spirit.

Now the comments.. I love:-)

So as for this month, I'm going to be reaching back into the vaults and bringing back some of my FAVE posts that I really enjoyed and gave me LIFE.

Starting with this… Although we usually begin to celebrate summer as soon as the kiddos are out of  school (even though technically its still spring). But nothing says summer like the fourth of July.  I'm really looking forward to spending time with family and H gets really outrageous with the fireworks display… You'll find me on my front porch with a root beer (and a fire extinguisher) in hand and something yummy like this:

Photos by me

Happy Monday and Hello July!

I'm super excited about the 4TH of July!!! Its always been a big deal in my family as its my moms birthday so we always celebrated big!  With sparklers and a birthday CAKE.  And there's always plenty of southern potato salad with mustard and pickle relish, brown sugared baked beans, and lemonade too!

H has already stocked up on fireworks and from the looks of it we will need sunscreen, sunglasses and a fire extinguisher on hand. Since I wont be with mom for the holiday this year, we plan to have a close friend or two over and I hope we get double the fireworks (at home and down town - root beer floats in tow)!!

Oh, on another note: remember that Google Reader is shutting down on Today! If you are following BH and Co. via the Reader, thankfully there are new options out there for you to keep up with your blogs. I personally like Bloglovin the best, but Feedly or The Old Reader, I hear are good too. You can always keep up with BH and Co. by e-mail by subscribing on the sidebar over to the right!

Hope you have something special planned for the holiday! I'm always excited about any reason to have good food, good friends, and let the good times roll :-)

Menu:

Blue Cheese Stuffed Turkey Burgers with Grilled Red Onion and Romaine 

Watermelon and Feta Salad with Mint

Blackberry and Buttermilk Sherbet

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Blue Cheese Stuffed Turkey Burgers with Red Onion and Romaine

INGREDIENTS
1 Pound Ground Turkey 
1 tbsp Worchester Sauce
1 tsp freshly ground pepper
2 oz. crumbled blue cheese
1 medium red onion cut into thick slices
salt
olive oil
4 hamburger buns
1 cup fresh romaine mix

DIRECTIONS

In a large bowl combine turkey, Worcestershire sauce, and pepper. On waxed paper shape turkey mixture into eight thin 4-inch-diameter patties. Place 1 tablespoon of the blue cheese into the centers of four of the patties. Top with the remaining four patties; pinch edges to seal.

Brush onion slices with olive oil; sprinkle with salt.

Place burgers and onion slices on the rack of an uncovered grill directly over medium-high heat. Grill 5 minutes per side or until done (160 degrees F to 165 degrees F). Brush cut sides of buns with olive oil. Grill, cut side down, the last minute of grilling.

Serve burgers on buns with grilled onion slices, lettuce, and remaining cheese.

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Watermelon and Feta with Mint Salad

INGREDIENTS

1 large watermelon

4 oz feta cheese

salt and pepper

1/4 cup red wine vinegar

6 whole mint sprigs

DIRECTIONS
Cut melon into bite sized squares, discarding seeds and set aside.  Loosely chop mint leaves and set aside as well. 

In a small bowl combine vinegar, salt, pepper and whisk until salt is dissolved.  Slowly whisk in olive oil.

In a large bowl combine melon, feta, dressing, and mint.  Gently toss until everything is coated and evenly mixed.  Taste and adjust seasonings.  Garnish with mint sprigs.

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Blackberry - Buttermilk Sherbet

INGREDIENTS
2 1/2 cups blackberries
1/2 cup sugar
1 1/4 cup buttermilk
2 tsp fresh lemon juice

DIRECTIONS
In a blender or food processor, whirl the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over a bowl, pressing on the solids to extract as much puree as possible; you should have about 1 cup puree. Discard the solids.

Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.

Freeze the blackberry mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop, 4 to 6 hours. Makes about 1 1/2 pints; serves 6.

What yumminess do you have planned for the holiday? Do share:-)

xx,
Bunnie

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