When and What they Eat.

    We had family over a while ago.  I made everyone lunch.  All the kids plates looked similar to this. My sweet sister in love got excited over this idea of a bunch of finger foods for a meal.  I told her, "girl this is 5 years in the making."  You may already eat this way but I have noticed two things.  My kids love what I give them.  There are certain veggies that one may not like and another does but for the most part if it is a fruit or veggie they love them.  I am accountable for what I fuel their bodies with and I experience the difference in behavior when I make good food choices for them.  

     If I eat with them and the same thing as them I usually end up eating better.  I am more mindful to put good pure food into their little systems than I am mine.  I don't know why but since that is the case I have started eating when they eat and what they eat.  I feel so much healthier. T oddlers don't have a tendency to go too long with out eating.  As a Mom constantly juggling needs I do have a tendency to get to 3 pm. and realize the reason I feel like I could pass out is that I haven't eaten or I haven't eaten good food.  Eating more frequently has been proven to be better for your metabolism.  Who doesn't want to nurture their metabolism as we know that it is what helps us loose weight and feel good.   Just a tiny tip.  I hadn't thought of it until my sister got excited about it so I thought I would share. 

Sweet Potato Bakes

• Peal the sweet potato
• cut in thinnish slices
• Toss in olive oil and garlic salt
• Bake 350 for around 20 minutes

the ones I sliced thinner than the rest got cripsy

SPICE TEA

This is an O'Brien favorite! When I drink this I think of having along day as a mom of young kids and going to my Mother in Loves for something tasty, a break and encouragement. Drink it in! 

  3/4 Cup Instant Tea (we use Lipton..decaf) 

3 1/2 Cup Tang (the small container that is sold at most stores)

1 1/2 Packs Kool Aid dry Lemonade (they are like $.13, little       paper baggies)

  3/4 teaspoon Ground Cloves

1 1/2 teaspoon Cinnamon

  3/4 Cups Sugar 

1 1/2 teaspoon All Spice

    Should all be dry, Mix it well put it in a fun jar or container. Just as a few Table Spoons to Hot water and enjoy! 

Im all about a good visual 

And mix

We went outside in the rain and cold...

to get cold so the spice tea would taste

better...It worked

Add hot water 

Drink it in

Italian Worcestershire Chicken

Marinate chicken in Italian Dressing and Worcestershire Sauce! 

Bake

Amazing!

Sugar Free Braided Apple Pie

I got this off of All Recipes. Instead of sugar I used Splenda. 

Ingredients 

• 6 tablespoons unsalted butter
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 pinch salt

• 1/4 teaspoon ground cinnamon
• 1/4 cup water
• 1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
• 4 large red apples, cored and thinly sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
3. Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Once you have all your braid ends tucked in just flip the bottom crust up and over a squish down.