Name Banners

A couple of years ago, I made a wall banner for a friend's baby shower, using scrap paper, glue, computer print-outs for the letters, yarn, and a fuzzy elephant.

I had so much fun with it, I decided to make a name banner for each of my kids.
I used scrapbook paper, butterfly cut-outs, adhesive glitter letters, glue, yarn/rope and tissue paper (for the paper flowers), all of which I purchased at Michaels.

Here is a banner for a girl:

First, trace a circle onto a piece of scrapbook paper (I prefer the double-sided ones as they are thicker and more durable.). Do this for each letter of the child's name.

Next choose a color from the packet of butterfly cutouts that you want to use. Glue one butterfly cut-out on top of each circle.

Then stick the letters of the child's name onto each butterfly cut-out.

Using a one-hole puncher, punch two holes near the top of each circle and weave the yarn/rope through the holes.

For the pink paper flowers, I watched this youtube video to make them. I made two paper flowers, one for each end of the banner.

For a boy, you can use star cut-outs instead of butterfly cut-outs (also at Michaels) and forego the paper flowers.

Scrumptious Scones

I enjoy eating scones, but I find that they are usually a bit too sweet for my taste when I purchase them from a store or bakery.

I saw this recipe online and added my own small changes to it. I was happy with the results: not too sweet and a healthier option.
You can also substitute the cranberries with blueberries. Both options taste great!

1 cup all-purpose flour
1 cup whole wheat flour (I like Trader Joe's 100% white whole wheat flour)
1 tsp chia seeds
1 tsp flaxseed meal
1/4 cup + 1 Tbsp of sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
9 Tbsp unsalted butter, frozen
1/2 cup dried cranberries
1 (generous) tsp finely grated orange zest
1/2 cup sour cream
1 large egg
1 tsp sugar (optional)


Preheat oven to 350 degrees F.

In a medium bowl, mix flour, chia seeds, flaxseed meal, sugar, baking powder, baking soda, and salt.

Grate butter into flour mixture on the large holes of a box grater. Use your fingers to gently work in butter (mixture should resemble coarse meal), then stir in cranberries and orange zest.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. 

Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7 - to 8 - inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp of sugar. (I personally leave out this step since I like my scones to be less sweet.)

Use a sharp knife to cut into 8 triangles. Place on a cookie sheet about 1 inch apart. 

Bake until golden, about 15 - 17 minutes. 

Cool for 5 minutes and serve warm or at room temperature.

Kale, Kale, Kale!

I'm sure you have heard all the rave about kale by now. Kale has many wonderful benefits, particularly its powerful effects in battling and preventing cancer.

Here are a few ways in which my family and I incorporate kale into our diet. As it so happens, all of these recipes are also gluten-free.

Kale chips

I have made kale chips before but wasn't thrilled with the results. After reading a friend's post about kale chips needing to be absolutely dry, I decided to give it a try again....And loved it!

1 bunch of kale
1 Tbsp olive oil

2 tsp of balsamic vinegar

salt to taste (optional)

I followed these directions (slightly adapted):

Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Rinse kale and dry well, using a salad spinner or drying by hand with paper towels.

Toss kale in just enough olive oil for a light coating, about 1 Tbsp.

Add balsamic vinegar (and salt, optional) and mix well.

Lay kale in a single layer on the lined baking sheet.

Bake for about 15 minutes.

Check regularly as the kale chips can go from not-quite-done to overdone quickly.

Eat immediately and store leftovers in an airtight container to keep them crisp.

Sauteed Kale

Kale

Soy sauce (I like to use organic gluten-free soy sauce. It has a lighter taste than regular soy sauce.)

Coconut oil

Sliced almonds

Shredded coconut (optional)

Directions:

Warm coconut oil in a pan. Place kale in the pan and sprinkle with a "dash" of soy sauce (just enough to taste).

Cook until kale is tender.

Place on a serving dish/bowl and top with sliced almonds and shredded coconut.

Kale Smoothie

Place various fruits and vegetables with kale (of course) into a blender.

Here is a sample recipe that I like:

Bananas

Strawberries
Blueberries
Cooked carrots
Kale
Greek yogurt
Milk
Raw Honey (optional)

Place fruit and vegetables into a blender.

Add greek yogurt (and raw honey, optional) and 4-5 ice cubes.
Add enough milk to blend everything together.
Blend well and serve immediately.