Friday, October 18, 2013

Autumn Days

We try to get outside as much as we can on these beautiful days!  

If you look closely at this next picture, you will see Clara on the blanket, enjoying the autumn sunshine!

Thursday, October 10, 2013

Smiley Girl!

Four months old!

Saturday, September 28, 2013

Thursday, August 29, 2013

Zucchini Muffins

I found this recipe when I was looking for something to bake with my zucchini.  The blend of fruits and spices created a wonderfully flavorful and moist batch of muffins, which did not last long!

1 large very ripe banana
1/4 cup crushed pineapple
1/4 cup canola oil

1/2 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour

1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 F. Lightly grease muffin tins. 
In a mixing bowl, mash the banana well, until no large chunks are left. Add the crushed pineapple, canola oil, sugar, and vanilla and mix well. Mix in the zucchini.
Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
Transfer batter to the prepared tins and bake for 20-22 minutes. Test for doneness with a toothpick or knife. 
Makes approximately one dozen muffins.  

I found the recipe here, then made slight changes.  

Wednesday, July 24, 2013

Spaghetti Sauce

I made this meatless spaghetti sauce tonight and it was good!  I will be making it again.  The recipe is from 

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz.) tomato sauce
  • 3/4 c. tomato paste
  • 1 c. water
  • 1 can (4 oz.) mushrooms (opt.)
  • 2 tbsp. parsley flakes or 1/4 c. fresh parsley, chopped
  • 1 1/2 tbsp. Agave or 3 tbsp. date butter
  • 1/4 c. chopped green pepper
  • 1 1/2 tsp. sweet basil
  • 1 tsp. oregano
  • 1/2 tsp. onion powder
  • 1/4 tsp. thyme
  • 1/2 tsp. salt


  1. Simmer first 3 ingredients in a small amount of water.
  2. Add remaining ingredients and simmer for 30 minutes, stirring occasionally.
Yields 4 cups or 8 servings.

Tuesday, July 2, 2013

Fearfully and Wonderfully Made

Juliet loves baby Clara!

"For you created my inmost being; you knit me together in my mother's womb.
I praise you because I am fearfully and wonderfully made;
Your works are wonderful, I know that full well." 
Psalm 139:13-14

Tuesday, June 11, 2013

Welcome Baby Clara!

The Lord has blessed us with a new daughter, Clara Naomi Williams. 

She came six weeks earlier than we expected, yet she weighed a healthy 4lbs 11oz, and is 17 3/4" long! 

Eloise and Juliet are fascinated with their new little sister! 

Glory to God, who has richly blessed us beyond anything we could ask or think. 

My three girls!  

Monday, June 3, 2013

Jesus Loves Me

Eloise has always loved "Jesus Loves Me" and sings it all the time! (until something else catches her two year old eye!)

Wednesday, May 29, 2013

Homemade Almond Milk

I've been making homemade almond milk using this recipe.  It is actually quite easy, and quite cost effective when you have thirsty little girls like I do!  

(The only thing I did not have on hand was a milk bag, which I purchased on Amazon.)  

Almond Milk

  • 1 cup raw almonds
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, optional
Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).

Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Pour the mixture through a milkbag.  Using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use.  Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.
Makes: 3.5 cups

Thursday, April 18, 2013

Maple Walnut Cookies

I recently made these cookies and they were such a hit, I made them twice in a row!  They use only a handful of ingredients and the recipe is simple and quick to whip up!  Enjoy!


  • 2 1/2 c. walnuts, ground in food processor

  • 2/3 c. whole wheat pastry flour

  • 1 tsp. salt
1/3 cup ground flaxseed

  • 1/3 c. carob chips*

  • 1/2 c. maple syrup

  • 2 tsp. vanilla
  1. Preheat the oven to 350°.
  2. In a small bowl add all the ingredients in the given order. Mix well.
  3. Drop spoonful of dough on a slightly oiled cookie sheet and flatten them with a fork.
  4. Bake for ten to fifteen minutes or until golden brown, checking often to prevent burning.
  5. Let cool before removing from the cookie sheet. Makes one dozen.
*Instead of carob chips, you may substitute vegan chocolate chips, chopped dates or dried cherries; however, the walnuts must stay, as they are one of the best vegetarian sources of Omega-3 fatty acids, necessary for optimum brain function.
Preparation time: 10 minutes.
Baking time: 15 minutes.
Yield: 12 cookies.

Wednesday, April 10, 2013

Spring means...

It's springtime!  

For us this means Juliet is almost one year old!  

She's discovering how much fun playing outside is!

Eloise is getting ready for summer!  ("Remember we went swimming before, Momma? Maybe sometime we could go swimming again!")
Juliet really likes showing off her new smile! 
Spring means more outside time with friends
and cousins!

Monday, April 8, 2013

The Giant Came Tumbling Down!

Cleaning up the yard included taking out a big, old Maple tree!  


Wednesday, February 13, 2013

What Kind of Mother Am I?

My little girl climbed up a whole step then slipped! To make matters worse, I had to take pictures before getting her!

I think she was more upset that I didn't immediately run to get her than she was from her fall!

Friday, February 1, 2013

A New Recipe

Last night I tried a new recipe for dinner- potato enchiladas. It was very simple, and used mostly ingredients I had on hand: potatoes, onion, garlic, tomato sauce, seasonings, and tortillas.  My husband and I both liked it, so I will definitely be making it again. I did not have spinach or jalepenos on hand, so I skipped those ingredients but will use them next time.  I topped our enchiladas with lots of shredded lettuce and diced tomatoes and some people added salsa. 

Food pictures are always a challenge for me. Here it is in the baking dish, but don't just go by looks.  I think it tasted a lot better than it looked!

I found the recipe here.

If you have any new recipes, please share them!