early morning

We've been talking healthy eating, but there's still a lot to cover.....why not start at the beginning....

What you eat for breakfast is not only important because it's your first fuel of the day, but it can also set the tone for how healthy (or unhealthy....) the rest of your day will go.

Chances are, if you eat a piece of chocolate cake for breakfast (been there), you won't make the best choices the rest of the day.

If you eat a bowl of sugary cereal first thing in the morning, it's guaranteed you'll be hungry again within an hour or so, and you'll be exhausted! The same goes for your kids, (who are at school and starving while they're taking their spelling test. )

We are pretty boring around here--during the week the kids eat oatmeal almost every morning. It's easy, healthy, filling, cheap, and we can add any kind of fruits and nuts to make it different. 

My very favorite way to eat oatmeal though, is actually a little bit different......it's raw!

 I like a little bit of texture instead of a hot bowl of mush. If you haven't tried this--please do! I love it and it's so easy to throw together. If you're in a hurry in the morning, you can get ready to go while you let the milk soak in. 

Raw Oatmeal

rolled oats (not instant) + milk (enough to cover)--let this sit for a few minutes

drizzle of maple syrup or honey

sprinkle of ground flax

chopped almonds

whatever fruit you have around (this time banana + strawberries)

sometimes I add a teensy bit of unsweetened cocoa powder

Some other breakfasts we like are 

-peanut butter toast

-avocado on toast

-scrambled eggs

-we don't eat a ton of cereal in the morning--we save it mostly for snacks or the weekend, but I do like a few of the Kashi brands and Cascadian Farms brands as well. 

-we love yogurt

-I still make granola every now and then

-when we have waffles or pancakes for dinner, I double the batch so we can have extras for breakfast.

-sometimes I am so busy rushing around (I'm sure you know the feeling), and while the kids get their breakfast, I'm out the door with nothing. For times like these I love a good hearty granola bar--Odwalla bars are a long time favorite--they're tasty, filling, and aren't full of a bunch of fake stuff (bonus!) 

My challenge for you this week, 

is to try something new for breakfast!

 Find something a little more substantial than your morning poptart. The closer we get to summer, the more fresh fruits there are available, and they pair perfectly with a healthy breakfast. 

I would love to hear what YOU have for breakfast! 

i'll be posting some of my favs on my facebook page

happy eating!

Seedling Design!

I am excited to announce our newest blog sponsor Seedling Design!

love this market tote!

Anna sews the cutest bags, aprons, napkins and more. She purchases her fabric from independently owned businesses, and uses organic or repurposed fabric whenever possible. She designs and sews everything herself in her home studio.

cherry tomatoes zip pouch

Anna says, "you care about the earth and realize that small things can make a big difference. I focus on the details to bring you useful and durable items that are great for your busy life and for the environment. I love combining different colors, fabric patterns, and applique to make each item a unique bit of art that you will want to use all the time. I choose quality fabrics and carefully sew each piece to make sure that will last for years. Whether you are in the kitchen, eating lunch at your desk, or filling up a bag at the market, my colorful designs help you to make every day vibrantly green".

veggie napkins

Today Seedling Design is giving away a $35 gift card to the shop!

carrot radish onion tote

To enter the giveaway, visit the Seedling Design Shop and leave a comment on this post--what's your favorite item?

be sure to check out Anna's blog, and the Seedling Design Facebook page as well.

blog, tweet or facebook about the giveaway and come back for an extra entry.

giveaway closed

things

how's that for a post title?

I have a new page on my blog! 

The boy was looking through the photos on my phone and said "mommy! why do you always take pictures of your food??", to which I had no answer. Because I like it....is that so bad? So I thought I'd put them to use and post them all in once place.....kind of a phone photo'd restaurant guide. 

take a look HERE. 

also be sure to check out our new sponsors (to the left!)

I found a hidden jar of peach jam  from the summer. Hidden GEM!! Hiding in the bottom of the freezer-- it made my day. We ate half a jar on toast, and closed our eyes and tasted summer.

I've been reading The Book Thief.....I may have mentioned that before? I have been slowly savoring every word, rather than rushing through like I do most books. I love everything about how it's written--it's like poetry, and I'm not ready for it to end. I'm not sure how to top it.

I saw Water for Elephants over the weekend 

(no I didn't and won't read the book....I hear it's a little to risque for me...) 

What can I say....I loved it. LOVED it! I am still thinking about it and would love to see it again, Edward and all (I was shocked at that too)

My early cool veggies are coming in!! 

YAY!!!! 

We've got worms. 

For our compost. 

They are giant.

I have been asked a lot about compost.....and I don't know what to say. 

Kind of like everything else, I make it up as I go:

Last year I kept it in a bin, but this year I'm just trying it in a big pile in the corner of the garden.

add:

soil

fruit/veggie scraps

leaves

grass clippings

worms

It's a pile in the sun. 

I keep it damp

And turn it from time to time. 

Last year it worked great for us.

Hayley is really good at this kind of stuff.....check it out here.

I am obsessed with vintage cookbooks. 

I can't resist when I see a good one in the thrift store. I found this gem over the weekend--not only are the  photos absolutely fabulous and mouthwatering (?), but the recipes! oh! a ham glaze with lemon jello and mayo. You just can't beat the 1950s.

Robby is thrilled to have a recipe on the blog.....yes, 

this is his recipe for pickled eggs! 

He's been making them since he was 18. They were perfect to make after we had so many eggs at Easter. They are beautiful and a bit spicy--great for a salad or sandwich.

Robby's Pickled Eggs

1-2 16oz jars hot chili peppers+liquid (depending now spicy you like it, he does 2)

1 can whole beets + liquid

12 hard boiled eggs, peeled

place all ingredients in jar and cover with vinegar--the more vinegar you add, the more diluted (and less spicy) they will be. Let them sit for about a week and you are ready to go!

enjoy!

ssshhhhh.......

...if you are new here (welcome!)
each week-ish I post about making tiny changes towards a healthier lifestyle--from eating to exercise. You can read them all here...

This past weekend we set out to run. Charly and I. 

We have a new favorite trail where she can roam freely off her leash, and together we head 

up, 

up, 

up 

the mountain. 

Spring has not yet sprung way up there, but snow is slowly melting across our path as we go.

It's wet and muddy and terribly sloppy.

We like that.

The climb is steep. 

Every step I take is felt. 

Every breath labored. 

Every chance I get, I wonder why I'm doing it. 

But then I listen. 

Charly's tags are ding-a-linging. 

Birds are whistling right next to me--calling out for spring to come. 

A waterfall right below us. 

I listen more. 

There is the squish of mud beneath my feet--followed with a splatter as it finds is place up the back of my leg. 

I am a mess.

My breath. It's heavy. But it's working. 

I notice the rhythm to it. 

I use in inhales and exhales to propel me up, up, up the mountain. 

I don't focus on the top--but look down at each step I'm taking. 

Progress. 

I listen to my body as it struggles it's way up the hill,

my thoughts (mostly negative) are loud and I try not to let them over power.

....but then I listen, a quiet celebration after we make it to the top.

....and we always make it to the top.

Since I have been trail running I have left my music at home. 

Something I NEVER dreamt possible. 

But I soon found that is was too loud and distracting--I need to hear my thoughts--my brain tick tocking and my body telling me what to do. It's the only way I can make it up. 

The same thing can be applied to our day-to-day lives--whether we are running or not. 

Way back when, before Google, Wikipedia, Oprah and Dr. Oz, how did people know what their bodies needed? What to feed them, how to heal them, how to make them stronger? 

They listened to their bodies.

There weren't so many distractions. 

There weren't so many options. 

They just listened. 

I found when I am more in tune with my body and my thoughts, I crave more of what's good for me.
I crave what my body needs. 

I feel when my body needs to run--or when it just needs to stretch. 

When I am tired--I try to find time to take a nap--even if it's just a short one. (how to nap here:)

After a run I crave salt and fat. Avocado on toast with salt and pepper always hits the spot. 

Days I do yoga I crave water for hours. 

Sometimes when my brain is noisy, my kids are noisy, my house is noisy--we have quiet time.
Everyone in their rooms to read. 

My challenge to you this week is to listen. 

Turn down the distractions (whether it be the literal volume in your life, or maybe an over crowded schedule), and figure out what it is that your body needs. 

A walk. A nap. Meditation (does anyone else think super crazy pot-smoking hipppie when they hear the word meditation?? I do....so that's why I just call it quiet time:)
A salad. I can't tell you how often after I bake cookies or eat something sweet my body just begs for a giant green salad.

So take some time to listen--make time for yourself so you can listen.
I'd love to know what you hear.

and just in case you start to think I take myself too seriously when I write these cheesy posts....here's the most recent photo of Charly and me...

yep.

happy listening.

let's talk about pizza

If you are trying to fill your life with healthy things, then I'm betting that "pizza" is maybe a dirty word....right? It's a greasy, cheesy, fat laden mess.

But it doesn't have to be. 
In the summer, we eat pizza about once a week--and load it up with whatever veggies we pulled from our own back yard or brought home from the farmer's market, so each time we make it, it's a little bit different. 

Crust 
(recipe adapted from Martha Stewart)

*this will make 4 pizzas--I freeze the dough so I can pull it out in a hurry

2 1/4 teaspoons active dry yeast
2 cups warm water (105 degrees to 115 degrees)
3 cups whole wheat pastry flour
1-1 1/2 cups bread flour, plus more for dusting
2 teaspoons salt
Extra-virgin olive oil, for bowl

Directions

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups whole wheat pastry flour and the salt, stirring until smooth. Stir in an additional bread flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume. Press it with your finger to see if it's done; an indent should remain.

Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.

We like our pizza grilled:
Place dough onto oiled pizza pan. Place on grill preheated to medium high heat.
Grill until crust is almost done on one side.
Flip the crust, and add your favorite toppings to the side that's done. Place back on grill (lid down) until cheese is melted, edges are golden, and we like the bottom a bit blackened.

sauce:
in the summer I always use fresh tomatoes--just crushed up a bit and spread around on the crust. For now I just used a good can of whole tomatoes, and spread them around.

toppings:

-mozzarella cheese

-carmelized onions

-roasted red peppers

-a few pieces of prosciutto, torn up

-a few crumbles of herbed goat cheese

.....after the pizza is cooked, we added arugula to the top (don't knock it till you try it....), and a splash of balsamic.

yum.

see some of our other pizza favs here
what do you like on your pizza?

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dear small shop owners, crafty ladies (and gents), fellow bloggers, artists, makers-of-awesome things, designers, photographers, writers, entrepreneurs....whatever you may be, The Little Red House (that's me!) would love to help promote you!


It's mind boggling to me that people (you) show up here each day to read my silly thoughts (thank you), but hey--they are here-- and I would love to share your talents with all of them!


Check out the ads to the left (sorry google reader people, you'll have to come over here for real), and imagine how pretty yours would look there. 

Email me sheenajibson at gmail 

for (super duper low) rates, sponsorship info, readership stats, or any questions you may have for me.

talk soon!

easter weekend

It was hard to see the weekend go....especially sending the boy back to school. blah. who needs school? Isn't August through April enough?

This weekend we ate more (still stuffed), played harder (the girl scraped her face off falling off a skateboard....she'd dainty like that), and stayed up later than normal (stuck in a heated game of Sorry....we are party animals!)

The Menu:

Breakfast: we had Martha's orange pull apart rolls (made with whole wheat pastry flour).

In between: Cadbury Eggs.

Dinner: Roast Chicken with dill, oregano, lemon and garlic.

The absolute best potatoes I have ever eaten in my life (recipe here). Gruyere cheese is my favorite.

Deviled Eggs (of course.)

Mouth watering artichokes from The Cookbook....guess you'll just have to pick up a copy when it's done to get the recipe! (see cookbook updates here)

here are just a few photos....haha mostly of food but that's how I roll.

Oh....and I made angel food cake. Have you done that? I was absolutely terrified that it wouldn't work out....but it did!! yum. I knew I could count on Alton Brown to lead me through step by step.....although I would recommend not starting such a thing at 10 o'clock at night...it really could have been a disaster.

Angel Food Cake

recipe from Alton Brown 

1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon orange extract, or extract of your choice

1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

We topped ours with homemade whipped cream and strawberries. 

enjoy!

a boy and a girl and a sea of pastel

Happy Easter!

the 10 minute tie + a few simple easter projects

I am not at all a fan of how commercialized holidays are.....from the aisles of the store to blogland itself--it's a little out of control, don't you think? We keep it very simple around here.....so simple that I just realized today that it is only a few days until Easter, and maybe I should find something Easter-y for my kids to wear to church Easter Sunday.

Enter the 10-minute tie.

My boy loves to wear ties--he feels so big, and when I can whip them up in a few minutes--he can wear them all he wants.

There are lots of really cute tie tutorials and patterns floating around the www right now, which is awesome if you sew, cut straight, and are good at following patterns.....but I terrible at all of those things.

So this one is easy because you start out with an old tie--like one of your husband's old ties that he hasn't worn in years, yet still has hanging in his closet for some reason. We've also found some great vintage ties at the thrift store with some really fun patterns for little boys--it's fun to see what you can find.

What you need:

old tie (we are using one of Robby's old ties today.....it is EIGHT years old!)

scissors

needle

thread

adorable boy who loves to wear ties

1. Tie the tie onto your boy to figure out how long you will want the finished product to be.

2. Cut across.

3. Fold the ends of the tie up in the back to form a point. You may have to do a little more trimming here--all ties are different--some are 100% fabric, and some have liners inside that you may have to reach in and trim a bit. Either way--super easy.

4. Sew the ends up, being carful no to take the needle through the front layer of the tie.

Does it look awesome in the back?? NO! I told you I am not a seamstress. But was it a cheap/free tie, and no one will ever see the back? oh yes.

5. Place tie on boy.

6. Feel really good about yourself.

that's that.

We've been adding tulips and daffodils around the house, as well as fancy schmancy maple blossoms. What are maple blossoms you ask? Why, they are the branches cut of our maple tree while they are blossoming into leaves. I love them because not only do they add lots of color, a honey-ish smell, and general "springyness" to the room, they also continue to transform even after they are cut--so it's a good way to teach your kids about how leaves are born, if you are nerdy like me.

and a few things we pulled out from last year....

Super easy Easter baskets we made (tutorial here)

And this pompom garland that I hung up again (tutorial from last year here)

And just to keep the real reason of Easter in mind.....

happy day!