Next week we’ll be baking our annual Kyra Sarakosti, or Lady Lent, “cookies”. We use the same recipe every year from The Festive Fast cookbook and they have always turned out well and don’t require too much work. [Read more…]
So for the past month I have been on the infamous Paleo diet. Now you know I avoid diets like the plague because I just loathe them. I love to cook and even though I don’t eat a lot, I really really enjoy good food. So diets are take a lot of will power for me. Especially when that means cutting out some of my favorite things like breads, milk and cheese.
Did you know you could use Chia Seeds as an egg replacer?
In the past I’ve used things like bananas or applesauce but you always end up with a little of that flavor in whatever you’re making. That’s ok for some things but sometimes I don’t want any additional flavors so I recently started using chia seeds. And they work great! Plus they’re loaded with protein among many other health benefits.
Just add 1 Tbsp of seeds with 3 Tbsp of water (per egg). Let sit 15 minutes, stir, and use as you would regular eggs.
Katherine of Seamless Katherine is allergic to chia seeds and told me you can use flaxseeds as well and recommends alternating between the two.
Eating healthy has been a pretty challenging lifestyle change for us. Sometimes we do really well and other times not so much. I’m a meat and potatoes kinda gal with a big sweet tooth (as you can probably tell since most of my recipes are desserts, lol), so it takes enormous amounts of willpower for me to stay away from all the junk I’m used to eating all the time.
I’ve had a bag of quinoa in my pantry for a long time. I won’t tell you how long because you’ll think I’m totally gross and might call the health department on me. Just kidding. Sort of. There’s no expiration date by the way so don’t judge.
Even though quinoa is incredibly versatile, I just couldn’t figure out what to make with it. I’m not a big fan of it by itself and if I sprinkled it randomly into dinner, my boys wouldn’t touch it. And I really, really wanted to find a way for them to eat it this incredible super food! [Read more…]
Adventures of an Orthodox Mom is in The Washington Post today!
I was recently contacted by Bonnie Benwick, food editor at The Washington Post about lenten cooking. She asked lots of great questions like why we fast, if the kids fast and if they know why the do, etc. I thought it was really neat that she was interested in finding out more about lenten meals, and more importantly, why we cook them. It was a pleasure chatting with you, Bonnie! [Read more…]
We baked up a giant batch of Lenten chocolate chip cookies over the weekend. I was in the mood for a thicker type of cookie and decided to make them in our tart pan like we did these cookies. They turned out super yummy and I was glad we took the time to make them when I enjoyed a few with my tea this morning.
I don’t know about you guys, but I love finding things my family will eat without complaining and only takes minutes to prepare. Make it good for fasting days and we’ve got a keeper.
These cinnamon bun waffles have reappeared on our breakfast menu quite a bit in recent months. I seriously can’t even call this a recipe because all you do is pop open a can of cinnamon rolls and place them on a greased waffle iron. When they’re done, spread the icing on instead of using syrup. I usually serve them with some fresh fruit.
Ace isn’t a fan of regular cinnamon rolls but even he really loves these! They’re perfect for mornings when you don’t have a lot of time to make breakfast but want something other than cereal or frozen pancakes.
Just be sure to check the ingredients if you want dairy free ones because it depends on the brand. Normally, I get the Pillsbury Cinnabon kind.
Enjoy! [Read more…]
This morning I dusted off my Christmas binder and began to flip through the pages. My heart fluttered at the sight of all the beautiful decorations, yummy recipes and sweet memories of Christmases past. I began to add reminder notes for projects I want to do with the boys this year and scribbled a few new names onto my Christmas card list. I can hardly believe Christmastime is almost here.
The Nativity fast, or Advent, begins every year on November 15. Unlike the start of Great Lent, the start of this fast gets lost somewhere among all the other fall activities. This means we must make an extra effort to mark it as an important event in our homes. Advent is also different from Great Lent because there is excitement in the air as we anxiously prepare for God’s greatest gift to mankind.
The Nativity fast is also a slightly easier fast because fish is allowed on most weekends and seafood throughout the week, yet it still ends up feeling more difficult, doesn’t it? I think this is mainly because the majority of our friends and family are not fasting and are busy pre-celebrating Christmas with parties full of all of the things we are abstaining from. So, I wanted to compile a list of some suggestions on how to make the holidays a little bit easier so we can continue focusing on the upcoming birth of our Savior.
It’s so hard not to get caught up in the secular hustle and bustle of the season, but by guarding ourselves against all of that we take so much pressure off ourselves and that creates more room for the peace of Christ to enter our homes and hearts during this special time of year.
Below you’ll find a few delicious recipes to serve at this year’s Christmas parties and lots of ways to help your children prepare for the wonderful feast of the Nativity.
Sunday marked the first week of the triodion, which means Great Lent is right around the corner. I’ve been scouring my cookbooks for our favorite lenten dishes and adding them to my new handy dandy meal planning binder (details coming soon!).
On our most recent trip to a local farm for produce, the boys did some strawberry picking and I wanted to bake something with all of the deliciously fresh strawberries we brought home. I had recently run across a recipe for these strawberry banana muffins on Love, Joleen Photography and they sounded simply delicious. So, I whipped up a batch. My favorite part of this recipe is that it calls for coconut oil. I’ve been trying to cook and bake more often with coconut oil because it seems I’m hearing more and more about the benefits of it. Plus, it’s great for non-oil days!
Vegan Strawberry Banana Muffins
(recipe yields approx. 18 muffins)
- 2 cups whole wheat flour (can also use all-purpose flour or half and half)
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- pinch of salt
- 2 large and very ripe bananas, mashed
- 3 tbs. light brown sugar
- ½ cup coconut oil, melted
- ½ cup organic unsweetened applesauce
- ¾ cup diced strawberries, stems removed
- cinnamon & sugar for sprinkling on top (optional)
I made these last week for our drive to Orlando and they were the perfect snack. The muffins were not crumbly at all and the kids loved them!