Author: Northbird

Vegetarian Spaghetti Squash Taco Boats

Northbird1 Comment

Find Northbird on social media:

This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

Jump to Recipe

Return to “Soups & Entrees”

One spring during planting time, some squash seeds were carefully started indoors and then later planted outside in a rich and fertile “hugelkultur” garden bed. They were cared for, and watered and little helpers watched the plants grow and vine and start to produce their fruit.

The dream was to have an abundance of treasured Hokkaido squash to share with the family. What came up was not the beautiful and delicious Hokkaidos, but yes, dozens upon dozens of spaghetti squash!

(This was one of those home-seed-saving scenarios resulting in very unfortunate labeling errors!)

Don’t get me wrong, I do enjoy spaghetti squash, and get a total rush of pride in seeing piles of squash stored for the long winters! But even after giving tons of them away, we were still left with several dozen and we realized that we needed to get creative with ways of eating them up or we’d get bored pretty quick.

My sister-in-law L, found a Mexican taco boat recipe with ground beef, and cooked about a dozen of them for one of our large family gatherings. Problem solved!

This vegetarian version of the recipe was inspired from that spaghetti squash summer.

Vegetarian Spaghetti Squash Taco Bowls

Supplies Needed:

Ingredients:

  • 2 spaghetti squash
  • 4 garlic cloves
  • 2 cups cheese, grated
  • 1 onion
  • 2 tablespoons olive oil
  • 1 cup dried lentils, or 1-2 cans of lentils (depending on size)
  • 1 cube chicken, vegetable or beef stock
  • 1 3/4 cup water
  • 1 teaspoon sea salt
  • 1/2 cup dried celery, soaked (or 2 stalks fresh)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup frozen or canned corn
  • 1 can 540ml/19oz black beans
  • Scallions/fresh parsley/cilantro to garnish

Directions:

1. In the morning, soak dried lentils and dried celery in separate bowls, covered with water.

2. Start cooking lentils 2 hours before serving time. Rinse and put in pot of water, bring to boil and simmer until step 9.

3. At meal prep time, preheat oven to 400 degrees F, and cut spaghetti squash lengthwise.

4. Scoop out seeds and brush insides with olive oil. Sprinkle with salt and pepper.

5. Turn upside down and roast for 30-35 minutes or until the insides are soft and cooked through.

6. While the squash are baking, sauté the onion and garlic with olive oil in a large skillet over medium heat.

7. Add the salt, chili, cinnamon, Italian herbs, pepper, cumin and paprika. Stir well.

8. Dissolve the stock cube in 1 13/4 cup boiling water and add.

9. Add the black beans (rinsed), corn, lentils, and rehydrated (or fresh) celery.

10. Cook through and simmer until the squash are finished in the oven.

11. Scoop out insides of squash and mix in the skillet, then return to the squash shells and cover with cheese.

12. Return to oven and cook for another 10 minutes. Finish with a quick broil to brown the cheese nicely.

13. Garnish with fresh herbs or scallions and enjoy!

Note: Store any leftovers in an airtight container in the fridge for up to 3 days.

Our kids LOVED this meal! (Our oldest especially enjoyed it because she helped to make it!)

Can You Eat the Spaghetti Squash Seeds?

Yes! Absolutely! They are delicious and packed full of nutrients, and you can roast them the same way as pumpkin seeds. They contain lots of omega 3 fatty acids, protein, Vitamin C and beta-carotene.

How to Roast Spaghetti Squash Seeds:

1. Wash the seeds and separate from the pulp.

2. Mix in a small bowl with olive oil or (my favourite) Avocado oil. Add sprinklings of salt, pepper and also a dash of paprika.

3. Spread in single layer on parchment paper.

4. Broil on low for about 5 minutes, or until crispy (every oven is different!)

5. Store in an airtight container at room temperature for up to one week.

Ways to Eat Roasted Spaghetti Squash Seeds:

  • Enjoy as a salty counter snack
  • Add to a trail mix with other seeds, nuts and dried fruits
  • As a salad topping
  • As a pumpkin or squash soup garnish

How to Save the Squash Seeds for Planting:

1. Clean seeds in a bowl of water and separate out any pulp or broken seeds. Select the biggest and best seeds to save.

2. Drain off as much water as possible.

3. Pat dry with a towel and put on a parchment paper to continue drying for several days.

4. Put in a paper envelope and label.

5. If you are using the seeds the following planting season, you can store it in a cool, dry pantry, or in the freezer to last for several years.

Other Soups and Entrees to Check Out:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:

Vegetarian Spaghetti Squash Taco Boats

  • Servings: 4
  • Difficulty: Easy
  • Print

An Easy and Delicious Way to Eat Spaghetti Squash



See above for the recipe to roast the squash seeds!

Supplies Needed

  • Knife
  • Cutting board
  • Cookie sheets
  • Parchment paper
  • Wok or large skillet
  • Bowls for soaking
  • Small pot for cooking lentils in
  • Stirring spoon
  • Cheese grater
  • Measuring cups and teaspoons
  • Glass measuring cup


    • Ingredients

  • 2 spaghetti squash
  • 4 garlic cloves
  • 2 cups cheese, grated
  • 1 onion
  • 2 tablespoons olive oil
  • 1 cup dried lentils, or 1-2 cans of lentils (depending on size)
  • 1 cube chicken, vegetable or beef stock
  • 1 3/4 cup water
  • 1 teaspoon sea salt
  • 1/2 cup dried celery, soaked (or 2 stalks fresh)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup frozen or canned corn
  • 1 can 540ml/19oz black beans
  • Scallions/fresh parsley/cilantro to garnish


    • Directions

    1. In the morning, soak dried lentils and dried celery in separate bowls, covered with water (Or use canned lentils and fresh celery)
    2. Start cooking lentils 2 hours before serving time. Rinse and put in pot of water, bring to boil and simmer until step 9.
    3. At meal prep time, preheat oven to 400 degrees F, and cut spaghetti squash lengthwise.
    4. Scoop out seeds and brush insides with olive oil. Sprinkle with salt and pepper.
    5. Turn upside down and roast for 30-35 minutes or until the insides are soft and cooked through.
    6. While the squash are baking, sauté the onion and garlic with olive oil in a large skillet over medium heat.
    7. Add the salt, chili, cinnamon, Italian herbs, pepper, cumin and paprika. Stir well.
    8. Dissolve the stock cube in 1 13/4 cup boiling water and add.
    9. Add the black beans (rinsed), corn, lentils, and rehydrated (or fresh) celery.
    10. Cook through and simmer until the squash are finished in the oven.
    11. Scoop out insides of squash and mix in the skillet, then return to the squash shells and cover with cheese.
    12. Return to oven and cook for another 10 minutes. Finish with a quick broil to brown the cheese nicely.
    13. Garnish with fresh herbs or scallions and enjoy!
      14. Store any leftovers in an airtight container in the fridge for up to 3 days.

    Nutrition


    Per Serving: 725 calories; 31.9 g fat; 86 g carbohydrates; 46.8 g protein; 240 mg cholesterol; 1614 mg sodium.

    Return to Top

    Maple Bacon Sourdough Cinnamon Buns

    NorthbirdLeave a comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Sourdough”

    Return to “Deserts and Snacks”

    Who doesn’t love Maple-Bacon combinations?!

    Smoky and salty with earthy sweetness, it can’t get better than that! This delicious Sourdough Cinnamon Bun recipe has been changed and tweaked for a few weeks now, and after playing around for a few batches, the kids and my husband confirmed that perfection was nailed.

    I had never seen Cinnamon buns twisted like this until a few weeks ago and love how it adds a new flair to a classic recipe. They are soft and buttery and because they are rolled and twisted, there is more of the yummy cinnamon/butter/sugar mix dispersed through the roll. And did I forget to say BACON?!

    These take longer to make as it goes through a fermenting process with the sourdough starter. I like to mix it up in the morning and then finish them off before dinner so they are warm for desert! But you can also mix it up in the evening and finish them off the next morning when you have time.

    As long as the dough has between 8-12 hours to rise, and the sourdough starter is active when you start mixing your recipe (was fed 4-12 hours earlier, is bubbly and has doubled in size), then your sourdough cinnamon buns will fluff up nicely. If you are new to “sourdoughing” then all that may sound confusing to you! Below I’ll lay out the recipe step-by-step so it is easy to follow along:

    How to Make Maple Bacon Sourdough Cinnamon Buns:

    Supplies Needed:

    Ingredients:

    First Mix (8-12 Hours Pre-Bake)

    • 1/2 cup butter, cold, cut into small chunks
    • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
    • 1/2 cup ACTIVE sourdough starter
    • 1 Tablespoon sweetener (honey or agave syrup work great!)
    • 1 cup milk or yogurt

    Second Mix (Add)

    Inside Spread

    Pre-Bake Bun Glaze

    Recipe Notes:

    New to Sourdough? This recipe calls for active sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size. The “active” timing depends on your kitchen’s temperature and humidity, and also the feeding ratio of flour and water.

    There are sourdough starters that you can purchase online, or you can make your own from scratch (it takes about 10 days), or if possible, see if a friend can give you a portion of theirs. Sourdough starters that have been fed and cultured for years are pure gold to beginners!

    Directions:

    1. Mix butter, flour, starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.

    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.

    3. Cook Bacon strips and (when cool) put in fridge until ready to use.

    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.

    5. Pour on top of dough and gently mix it in.

    6. Knead dough gently on lightly floured clean surface until soft.

    7. Preheat oven to 350 degrees Fahrenheit. 

    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick. (Yes, I am improvising with my Nalgene waterbottle because we had just moved and I couldn’t find the rolling pin!)

    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.

    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.

    11. Sprinkle chopped walnuts and bacon pieces on top. 

    12. Fold the long sides of the rectangle together. Cut into 1″ strips with the folded part at one end.

    14. Twist strip, then start to spin from one side and tuck the edges in as you go.

    15. Tuck the end part underneath and pinch so it doesn’t come undone.

    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!

    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops and sides of each Cinnamon Bun.

    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.

    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Other Tasty Sourdough Recipes to Check Out!

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Recent posts from Northbird:

    Maple Bacon Sourdough Cinnamon Buns

    • Servings: 16
    • Difficulty: Medium
    • Print

    Sweet and Salty Craving Satisfied! A Creative Twist to a Classic Recipe.


    This recipe calls for ACTIVE sourdough starter that has been fed within the past 4-12 hours, and is bubbly and doubled in size.

    Supplies Needed

  • Bowl
  • Mixing Spoon
  • Spatula
  • Measuring Cups
  • Teaspoon
  • Tablespoon
  • Plastic Wrap or Beesewax Cover
  • Rolling Pin
  • Cutting Board
  • Knife
  • Cooking Brush
  • Parchment Paper
  • Cookie Sheets
  • Cooling Rack


    • First Mix of Ingredients (8-12 Hours Pre-Bake)

  • 1/2 cup butter, cold, cut into small chunks
  • 2 1/2 cups flour ( have used all purpose flour and also light spelt flour)
  • 1/2 cup ACTIVE sourdough starter
  • 1 Tablespoon sweetener (honey or agave syrup work great!)
  • 1 cup milk or yogurt


    • Second Mix (Add)

  • 3/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


    • Inside Spread

  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 1 cup chopped walnuts
  • 4 slices cooked bacon strips, chopped


    • Pre-Bake Bun Glaze

  • 1 Egg
  • 1 Tablespoon pure maple syrup


    • Directions

    1. Mix butter, flour, active sourdough starter, sweetener and milk/yogurt together in bowl until it comes together to form a sticky ball.
    2. Let sit well covered with plastic wrap, a plate, or beeswax cover for 8-12 hours at room temperature.
    3. Cook Bacon strips and (when cool) put in fridge until ready to use.
    4. When dough is done, mix salt, baking powder and baking soda together in a small cup.
    5. Pour on top of dough and gently mix it in.
    6. Knead dough gently on lightly floured clean surface until soft.
    7. Preheat oven to 350 degrees Fahrenheit. 
    8. Roll out into large rectangle approximately 12”x18” and 1/4-1/2” thick.
    9. Mix together melted butter, brown sugar, cinnamon and maple syrup together.
    10. Pour and spread evenly on top of dough. Spread with spatula so that it is completely covered.
    11. Sprinkle chopped walnuts and bacon pieces on top. 
    12. Fold the long sides of the rectangle together (see pictures above for help).
    13. Cut into strips with the folded part at one end.
    14. Twist strip, then start to spin from one side and tuck the edges in as you go (see pic).
    15. Tuck the end part underneath and pinch so it doesn’t come undone.
    16. Put pieces on cookie sheets with parchment paper, space out evenly as they will still expand!
    17. Whisk egg with 1 Tablespoon of pure maple syrup and brush on tops & sides of each Cinnamon Bun.
    18. Bake at 350 degrees Fahrenheit on the middle rack for 20-25 minutes, until golden brown on top.
    19. Cool on wire rack and enjoy! Store in airtight container in fridge (due to the bacon). A quick reheat makes the perfect combo with your morning coffee!

    Nutrition


    Per 1 Serving: 284 calories; 16.5 g fat; 22.7 g carbohydrates;
    4.5 g protein; 37.2 mg cholesterol; 143.6 mg sodium.

    Return to Top

    Easy Asparagus Cheese Frittata

    Northbird1 Comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Soups & Entrees”

    Asparagus Cheese Frittata:

    This recipe has been a favourite meal for many years now. My mother made the original version from a very well worn cookbook, and the recipe changed over the years to taste preference for the family.

    When I left my parent’s home for college, I started making my own version of it. It tended to change based on what was available in the pantry, and did not always turn out entirely well. This version of the recipe is a particular favourite with our girls, and it makes for an easy breakfast or lunch the next day too!

    I love the simplicity of this meal: Mix everything together, pour into baking pan, smother with cheese and bake!

    How to make Asparagus Cheese Frittata:

    Supplies needed:

    Ingredients:

    • 10 eggs
    • 1/2 cup flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup olive oil
    • 2 cups cheese grated, plus more for top
    • 1 can (398ml/4oz) creamed corn
    • 1- 1 1/2 cups chopped asparagus (1 small bunch)
    • 1 cup chopped spring onions or scallions

    Directions:

    1. Preheat oven to 350 degrees F, and grease 9”x13” baking pan.

    2. Whisk eggs together in large bowl.

    3. Add flour, baking powder, salt and pepper. Whisk together.

    4. Add the remainder of ingredients, mix thoroughly, and pour into greased 9″x13″ pan.

    5. Cover top with extra grated cheese.

    6. Bake for 30-45 minutes until Frittata is firm to a gentle jiggle and golden on top.

    7. Let sit for 5 minutes before serving.

    How to store it for later

    It also freezes incredibly well in an airtight plastic container, aluminum foil freezer container (to reheat in oven easily). To reheat, place frozen frittata pieces on a cookie sheet and bake at 300 degrees F until heated through. Another favourite that we have done in the past is to roll some leftovers inside a tortilla wrap, wrap it in foil, and put in a freezer bag to freeze for a delicious on-the-go breakfast wrap! Simply pop in the microwave (foil off!) to reheat from frozen.

    We have also made it with broccoli and zucchini (the original vegetable), but asparagus is our personal favourite. The last time I made this dish (when some of these pictures were taken), I also added some chopped mushrooms which were delicious.

    If you are looking for a non-vegetarian option then you can always add chopped bacon to the mix and topping. Because everything is better with bacon, right?!

    What is a Frittata?

    A frittata is traditionally a Italian egg-based dish that typically has meat, vegetables and cheese in it. Unlike a omelette or scramble, the frittata is cooked in one piece without it being folded over or mixed while cooking.

    It is also usually cooked slowly on the stove and/or entirely baked in the oven and then served after cooling a bit. That makes this a great option for a delicious brunch dish!

    Making Frittata with a Cast Iron Skillet:

    If you have a cast iron deep fry pan, you can make it with the traditional method by:

    1. Preheat cast iron skillet on stove with some olive oil in pan.

    2. Gently cook asparagus or any other vegetables (like broccoli, green beans, brussel sprouts or zucchini) in pan on medium heat until soft.

    3. Pour the rest of the batter into pan and gently stir in. Add extra grated cheese to the top.

    4. Let cook without mixing until the eggy edges turn lighter (about 1 minute).

    5. Remove from stove top and put in preheated oven. Bake for 30-40 minutes until golden on top and has a slight jiggle.

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Easy Asparagus Cheese Frittata

    • Servings: 6
    • Difficulty: Easy
    • Print

    A Quick and Easy Vegetarian Dinner Dish


    Supplies

  • Large bowl
  • Whisk
  • Cutting board
  • Knife
  • Cheese grater
  • Measuring cups
  • Teaspoon
  • 9”x13” baking pan


    • Ingredients

  • 10 eggs
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 cups cheese grated, plus more for top
  • 1 can (398ml/4oz) creamed corn
  • 1- 1 1/2 cups chopped asparagus (1 small bunch)
  • 1 cup chopped spring onions or scallions


    • Directions

    1. Preheat oven to 350 degrees F, and hrease 9”x13” baking pan.
    2. Whisk eggs together.
    3. Add flour, baking powder, salt and pepper. Whisk together.
    4. Add the remainder of ingredients and mix thoroughly.
    5. Pour into greased baking pan.
    6. Cover top with extra grated cheese.
    7. Bake for 30-45 minutes until Frittata is firm and golden on top.
    8. Let sit for 5 minutes before serving.

    Nutrition


    Per Serving: 493 calories; 31.8 g fat; 14.6 g carbohydrates;
    21 g protein; 347 mg cholesterol; 792 mg sodium.

    Return to Top

    Homemade Almond Milk Recipe

    Northbird6 Comments

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Breakfasts”

    Making Almond Milk From Scratch

    We have been making our own almond milk for several years now, and before that we always bought a carton from the store. One day I did the math and realized that not only was the homemade milk healthier and free from tons of preservatives but also cost way less too!

    Unless we are away from home or in the middle of packing for a move (which has happened a lot!), we always try to have 1-2 large jars of homemade almond milk on the go.

    When we first started making it, we bought a refurbished Blendtech blender (which has since then paid for itself!), and a couple of mesh nut milk bags.

    We usually buy our almonds from Costco and Yupik (Amazon) , as they seem to have the best price for almonds when we do our southern grocery pantry stock-up. We currently buy several large packages a year, and make almond milk 1-2 times a week.

    If purchasing a larger bulk amount of almonds, they can also be frozen to stay fresher, which we have done in the past when we have freezer space.

    How to Make Almond Milk

    Supplies Needed:

    Ingredients:

    • 1 cup raw almonds
    • Water for soaking
    • 4 cups water for blending
    • 3 pitted dates (optional)
    • 1 teaspoon vanilla (optional)
    • 1 tablespoon honey (optional)

    Directions:

    1. Soak 1 cup of almonds overnight at room temperature, or for at least 8 hours. Make sure the almonds are covered well with water to allow the almonds to expand. I like to use beesewax covers on top while they soak.

    (Sometimes at the end of the day I realize that I forgot to blend them up, so instead of using the noisy blender and potentially waking the kids, I rinse the almonds really well, change the water and put it in the fridge to blend up the next day).

    2. Rinse well after soaking, then add to the blender with 4 cups of water.

    3. If you want you can add a sweetener like honey (1 Tablespoon) or vanilla (1 teaspoon), or (my husband’s favourite) adding 3 pitted dates to the blender before pulsing.

    3. Blend well, until no visible chunks of almond pulp. Usually takes about a minute on our medium setting, but every blender is different.

    4. Pour into bowl, through nut milk bag. I usually give a little rinse of the blender and pour the rest through as well.

    5. Gently squeeze the nut milk bag with your hands until most of the liquid is out and you are left with the pulp. Set pulp aside (don’t throw out! Can be used in many more recipes!)

    7. Pour into glass jars, usually makes about 1500ml, so we use x2 1L glass mason jars. We use this pourable mason jar lid found on Amazon and love it!

    8. Serve and enjoy! Store in fridge for up to one week.

    Notes: You may notice that it separates after a day or so. This is normal and perfectly fine. Just give it a shake before enjoying it.

    Pros and Cons of Making Your Own Almond Milk:

    Pros:

    • You can adjust the sweetness level and flavour
    • Free from preservatives and additives
    • You can soak almonds in the evening and blend it up fresh the next morning
    • No more running to the store to get forgotten milk!

    Cons:

    • Timing: you’ll need to plan ahead
    • Cannot make it instantly without losing some of the nutrients from un-soaked almonds
    • A few more dishes to wash (haha)

    Why is it Important to Soak Your Almonds Before Eating or Making into Milk?

    I have seen a lot of recipes out there for almond milk, but many of them skip over the importance of soaking your almonds in water for several hours prior to blending them into milk.

    When soaked, they not only become easier to blend up into milk, but they also taste way better. Some compare it to a buttery-creamy taste!

    But most importantly, un-soaked almonds contain an enzyme inhibitor called phytic acid, which prevents the body from absorbing nutrients, and makes it harder for the body to digest. Beans and legumes are the same as nuts in this regard, they all need to be soaked and well rinsed to activate optimal absorption of goodness!

    When almonds are soaked for 8-12 hours, fully submerged in water, this phytic acid is released from the nut. You can see it as a cloudy muck that develops in the soaking bowl around the almonds, which is why it is important to rinse them well before blending into milk!

    Can I Still Eat Dry, Raw Almonds?

    Absolutely! I love eating raw almonds, and I’d rather eat them any day over a bag of chips as a snack!

    But after realizing that my body can’t properly absorb any nutrients from unsoaked almonds, I wanted to find another way to still enjoy dry, raw almonds. After all, they are one of those awesome trail mix staples!

    How to Dry and Store Soaked Almonds:

    1. Short Term: After soaking almonds for 8-12 hours, you can spread them out on a clean towel and let dry for 12-24 hours. Store in the fridge in an airtight container for up to 1 week.
    2. Long Term: Soak 1 cup raw almonds with 1/2 tablespoon sea salt, covered with water for 8-12 hours. If using the Oven: Spread on cookie sheet in single layer and dry at lowest temperature 12-24 hours until dry. If using a Dehydrator: Spread on dehydrator tray in single layer and dry at 150 for 12-24 hours until dry. Make sure they are completely dry to avoid risk of mold! Store in an airtight container for up to 1 year.

    What Can I do With the Leftover Almond Meal from Making Milk?

    The leftover almond meal is AMAZING. There are so many ways to use this delicious pulp. I am working on developing recipes into posts to link to this page with ideas, but in the meantime, here’s a list of my favourite ways to use up almond pulp (and some extra inspiration as well!):

    1. Put the pulp in a plastic container in the freezer until you are ready to use it up. When you have time, thaw to use almond meal in:
      • Energy Balls
      • Granola
      • Oatmeal & Breakfast Splodge
      • Overnight Oats
    2. Put the pulp on a baking sheet and dry out in the oven (200 degrees F for 1-2 hours), then blend up into flour and store at room temperature. Shelf stable for several months. Use as almond flour in:
      • Cookies & Squares
      • Waffles & Pancakes
      • Cakes & Pies
      • Pastries & Breads
      • Muffins & Biscuits
      • Crackers
      • Breadcrumbs (before blending to flour) ………..The list goes on!
    Almond meal, after drying in the oven.

    After the blender, it’s Homemade Almond flour!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Make Almond Milk

    • Servings: 6 cups
    • Difficulty: Easy
    • Print

    Easy and Delicious: How to Make Your Own Almond Milk!



    Please Note: You may notice that it separates after a day or so. This is normal and perfectly fine. Just give it a shake before enjoying it.

    Supplies Needed

  • Something for soaking almonds in
  • Large bowl for squeezing milk into
  • High power blender
  • Mesh or nut milk bags (I have also used tea towels)
  • Funnel
  • 2x 1litre glass jars
  • Plastic wrap or beeswax covers
  • Pourable mason jar lid


    • Ingredients

  • 1 cup raw almonds
  • Water for soaking
  • 4 cups water for blending
  • 3 pitted dates (optional)
  • 1 teaspoon vanilla (optional)
  • 1 tablespoon honey (optional)


    • Directions

    1. Soak 1 cup of Almond milk overnight for 8-12 hours. Make sure the almonds are covered well with water to allow the almonds to expand.
    2. Rinse well after soaking, then add to the blender with 4 cups of water.
    3. If you want you can add a sweeteners to the blender before pulsing. (See suggestions)
    4. Blend well, until no visible chunks of almond pulp. Usually takes about a minute on our medium setting, but every blender is different.
    5. Pour into bowl, through nut milk bag.
    6. Gently squeeze the nut milk bag with your hands until most of the liquid is out and you are left with the pulp. Set pulp aside and use in other recipes. See above for ideas.
    7. Pour into glass jars, usually makes about 1500ml or approximately 6 cups.
    8. Store in fridge for up to one week


    Nutrition


    Per 1 cup Serving: 32 calories; 3 g fat; 1 g carbohydrates;
    2 g protein; 0 mg cholesterol; 0 mg sodium.

    Return to Top

    Hearty Sweet Potato and White Bean Soup Recipe

    Northbird2 Comments

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Soups & Entrees”

    This delicious soup is hearty, flavourful and full of healthy and nutritious ingredients.

    The best part is: it can be made almost entirely from dehydrated and shelf stable ingredients! That makes this a treasured winter recipe for our northern home.

    We would not call ourselves vegetarians, but we like to have either curries or vegetable-based soups frequently, among other vegetarian meals. I have to say that my sensitive tummy is quite thankful for those days!

    I love cooking with a crockpot, and this is one of those meals that allows for that wonderful flexibility! I usually start preparing the soup during my youngest daughter’s nap then finish it off slowly in the crockpot for the rest of the afternoon. This is super convenient, especially if we have to leave the house for a few hours to do errands, playdates, adventuring outside (or like today our family had two hours soccer games happen RIGHT before dinner, so having dinner hot and ready to go is literally crucial to our sanity!)

    We were given our Excalibur Dehydrator as a wedding present and have since then used it countless times. I love experimenting and looking for vegetables and fruit that can be preserved this way! But more posts to come on that later.

    For this recipe and pictures I used dehydrated celery, and other times I have successfully used dehydrated onion as well (my husband’s least favourite vegetable for the dehydrator!) The last time I dehydrated onions I may or may not have forgotten to close certain doors when the lovely onion aroma began wafting throughout the ENTIRE house. It took some time for our house to stop smelling like a sweaty change room!

    Stay tuned to hear more on dehydrated goodies!

    How to Make Sweet Potato and White Bean Soup:

    Supplies Needed:

    List of Ingredients:

    • 1/2 cup dehydrated celery, or 4 stalks of fresh
    • 1 med sized Onion (for using dehydrated onion see note)
    • 4 garlic cloves (we like more garlic for the medicinal properties, but you can easily reduce this to taste preference)
    • 1/4 cup (approximately) coconut oil
    • 1 teaspoon cumin powder
    • 1 Tablespoon Italian herb blend (or 3/4 teaspoon each of: rosemary, basil, oregano and thyme)
    • Salt and pepper
    • 1 cube beef bouillon (or 1 cube vegetable broth)
    • 2 cups of water
    • 1 can coconut milk 400ml
    • 1 15oz can white beans (For dried beans ** note)
    • 1 15oz can lentils (For dried lentils *** note)
    • 4 medium sized sweet potatoes, peeled (optional) and chopped

    1. Rehydrate dehydrated celery in bowl of water, (or chop and set aside fresh stalks)

    2. Sauté the onions and garlic in the coconut oil until onions are translucent.

    3. Add the cumin and Italian herbs and stir for 1 minute.

    4. Add the can of coconut milk and stir well.

    5. Boil 2 cups of water and dissolve beef bouillon cube. Add to wok.

    6. Add well-rinsed cans of white kidney beans and lentils (or use similar items from your pantry!).

    7. Peel and chop sweet potatoes into 1”cubes and add. Stir well.

    8. Cover and simmer for an hour or put in the crockpot on low for 4-5 hours until supper.

    9. Garnish with your favourite toppings: spring onion, parsley, etc and enjoy!

    Notes:

    *If using dehydrated onion, just add directly to soup with the beef stock.

    **If using dried white beans, soak a heaping 1/2 cup in water overnight. Rinse well, then bring to boil, then reduce to simmer for two hours and add to soup.

    ***If using dried lentils, soak 1/2 cup in water overnight and follow above directions for white beans.

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sweet Potato and White Bean Soup

    • Servings: 6
    • Difficulty: Easy
    • Print

    A Hearty, Flavourful and Healthy Crockpot Soup for Busy days!


    Notes: *If using dehydrated onion, simply add to soup at step 5. **If using dried white beans, soak a heaping 1/2 cup in water overnight. Rinse well, then bring to boil, then reduce to simmer for two hours and add to soup. ***If using dried lentils, soak 1/2 cup in water overnight and follow above directions for white beans.

    Supplies Needed

  • Wok or Skillet or Soup Pot
  • Knife
  • Vegetable Peeler
  • Measuring cups (I love using our glass ones for measuring the boiled water into!)
  • Teaspoon and Tablespoon
  • Crockpot (optional)
  • Kettle


    • Ingredients

  • 1/2 cup dehydrated celery, or 4 stalks of fresh
  • 1 med sized Onion (for using dehydrated onion see note)
  • 4 garlic cloves (we like more garlic for the medicinal properties, but you can easily reduce this to taste preference)
  • 1/4 cup (approximately) coconut oil
  • 1 teaspoon cumin powder
  • 1 Tablespoon Italian herb blend (or 3/4 teaspoon each of: rosemary, basil, oregano and thyme)
  • Salt and pepper
  • 1 cube beef bouillon (or 1 cube vegetable broth)
  • 2 cups of water
  • 1 can coconut milk 400ml
  • 1 15oz can white beans (For dried beans ** note)
  • 1 15oz can lentils (For dried lentils *** note)
  • 4 medium sized sweet potatoes, peeled (optional) and chopped


    • Directions

    1. Rehydrate dehydrated celery in bowl of water, (or chop and set aside fresh stalks).
    2. Sauté the onions and garlic in the coconut oil until onions are translucent.
    3. Add the cumin and Italian herbs and stir for 1 minute.
    4. Add the can of coconut milk and stir well.
    5. Boil 2 cups of water and dissolve beef bouillon cube. Add to wok.
    6. Add well-rinsed cans of white kidney beans and lentils (or other legumes from your pantry!).
    7. Peel and chop sweet potatoes into 1” cubes and add. Stir well.
    8. Cover and simmer for an hour or put in the crockpot on low for 4-5 hours until supper.
    9. Garnish with your favourite toppings: spring onion, parsley, etc and enjoy!

    Nutrition


    Per 2 cups Serving: 458 calories; 10.8 g fat; 33.4 g carbohydrates; 6.7 g protein; 2.6 mg cholesterol; 495.8 mg sodium.

    Return to Top

    Privacy Policy

    Link Northbird45 Comments

    This policy is valid from May 13, 2023. Updated September 8, 2024.

    DISCLOSURE

    As an Amazon associate, I earn from qualifying purchases.

    Northbird is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com and Amazon.ca. As part of this Amazon Associates program, the Northbird website will post customized links, provided by Amazon, to track the referrals to their website. This program utilizes cookies to track visits for the purposes of assigning commission on these sales. That means that when you click on links to various sites that I recommend and make a purchase, I may receive a small commission, at no extra cost to you.

    The owner of this blog is not compensated to provide opinion on products, services, websites and various other topics. The views and opinions expressed on this blog are purely the blog owner. If I claim or appear to be experts on a certain topic or product, I will only endorse products or services that I believe, based on my expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider.

    The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.

    DISCLAIMER

    I am so excited that you are visiting my Northbird blog to learn more about life in the Canadian North and find some healthy and delicious recipes!

    But, I am not a doctor, registered dietician or nutritionist.

    What you see on this blog is not intended to replace your physician’s advice and is not intended to cure, treat or prevent any disease. Please talk to your family physician or naturopathic doctor about what is right for you.

    The Northbird blog is a personal blog, written and edited by me. It is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. Thank you.

    COOKIE POLICY

    Northbird’s Use of Cookies

    A cookie is a file containing an identifier (a string of letters and numbers) that is sent by a web server to a web browser and is stored by the browser. The identifier is then sent back to the server each time the browser requests a page from the server. Cookies may be either “persistent” cookies or “session” cookies: a persistent cookie will be stored by a web browser and will remain valid until its set expiry date, unless deleted by the user before the expiry date; a session cookie, on the other hand, will expire at the end of the user session, when the web browser is closed.  Cookies do not typically contain any information that personally identifies a user, but personal information that we store about you may be linked to the information stored in and obtained from cookies.

    Northbird uses cookies for the following purposes: 

    (a) Authentication: Cookies are used to identify you when you visit the Northbird website and as you navigate through it;

    (b) Status: Cookies are used to help me determine if you are logged into the Northbird website;

    (c) Personalization: Cookies are used to store information about your preferences and to personalize the website for you;

    (d) Security: Cookies are used as an element of the security measures used to protect user accounts, including preventing fraudulent use of login credentials, and to protect the Northbird website and services generally;

    (e) Advertising: Cookies are used to help the Northbird website to display advertisements that will be relevant to you; and

    (f) Analysis: Cookies are used to help me analyze the use and performance of the website and services;

    Google Analytics:

    Northbird uses Google Analytics to analyze the use of the website. Google Analytics gathers information about website use by means of cookies. The information gathered relating to the Northbird website is used to create reports about the use of the website. Google’s privacy policy is available at: https://www.google.com/policies/privacy/

    Refusing Cookies:

    Most browsers allow you to refuse to accept cookies and to delete cookies. The methods for doing so vary from browser to browser, and from version to version. You can however obtain up-to-date information about blocking and deleting cookies via these links:

    (a) https://support.google.com/chrome/answer/95647?hl=en (Chrome);

    (b) https://support.mozilla.org/en-US/kb/enable-and-disable-cookies-website-preferences (Firefox);

    (c) http://www.opera.com/help/tutorials/security/cookies/ (Opera);

    (d) https://support.microsoft.com/en-gb/help/17442/windows-internet-explorer-delete-manage-cookies (Internet Explorer);

    (e) https://support.apple.com/en-gb/guide/safari/sfri11471/mac (Safari); and

    (f) https://privacy.microsoft.com/en-us/windows-10-microsoft-edge-and-privacy (Edge).

    Please note that blocking cookies may have a negative impact on the functions of many websites, including the Northbird website. Some features of the website may cease to be available to you.

    PRIVACY POLICY

    The privacy of visitors to thenorthbirdblog.com is important to me.

    As the owner of this website The Northbird Blog, I understand that your privacy is of utmost importance. This Privacy Policy describes what information is collected from you via the website, how Northbird uses and discloses such information, and how the Northbird website safeguards your information. I will never sell your personal information to third parties.

    Links to other websites

    My website may contain links to other websites of interest. However, once you have used these links to leave the Northbird site, you should note that I do not have any control over that other website. Therefore, I cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this privacy statement. You should exercise caution and look at the privacy statement applicable to the website in question.

    Controlling your personal information

    The Northbird website may collect your email address, but only if you voluntarily provide it. This may occur, for example, if you sign up to receive an email newsletter, or enter a promotion. 

    The Northbird will use your email address for the purposes for which you provided it, and also from time to time to send you emails regarding the Site or other products or services that I believe may be of interest to you.  You may opt out of such email communications at any time by clicking the “unsubscribe” button in the email, or send an email to northbirdblog@gmail.com with this request.

    I will not sell, distribute or lease your personal information to third parties unless I have your permission or are required by law to do so.

    Retargeting Ads

    From time to time, the Website may engage in marketing efforts with third-party companies, such as Google, Facebook, Instagram, Twitter, or Pinterest, in order to market the Website. These companies use cookies to serve ads based on someone’s past visits to the Website.

    Facebook: Opt-out of Facebook remarketing here

    Google: Opt-out of Google remarketing here

    Sensitive Personal Information

    At no time should you submit sensitive personal information to the Website. This includes your social security number, information regarding race or ethnic origin, political opinions, religious beliefs, health information, criminal background, or trade union memberships. If you elect to submit such information to us, it will be subject to this Privacy Policy.

    Changes to the Privacy Policy

    I may change this Privacy Policy from time to time. The most recent version of the Privacy Policy will always be posted on the Site, with the “Effective Date” posted at the top of the Policy. I may revise and update this Privacy Policy if my practices change, as technology changes, or as I add new services or change existing ones. If I do make any material changes to this Privacy Policy or how I handle your personal information, or I am going to use any personal information in a manner that is materially different from that stated in our Privacy Policy at the time I collected such information, I will give you a reasonable opportunity to consent to the change. If you do not consent, your personal information will be used as agreed to under the terms of the privacy policy in effect at the time it was obtained for that information. By using the Northbird website after the Effective Date, you are deemed to consent to my then-current privacy policy. I will use information previously obtained in accordance with the Privacy Policy in effect when the information was obtained from you.

    Contacting Us

    If you have any questions about this Privacy Policy, or the practices of this Site, please contact me at northbirdblog@gmail.com.

    Baby Breakfast: Yogurt and 3 Seed Breakfast Bowl

    Northbird1 Comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Breakfast”

    This delicious breakfast dish has long been in use within our family, and originated from my parents who faithfully have it nearly every morning. It has many variations, based on what is available for the added toppings, but this particular version is our family favourite. It has been affectionately dubbed the title “splodge”.

    I am very thankful that our beautiful oldest daughter has always enjoyed eating pretty much everything on the menu except onions and spicy foods.

    We also have a very loved and very picky one year old daughter when it comes to food. I have learned that she likes eating anything with a smooth texture, or big cut up soft chunks, but nothing in-between! Pebbly textures, such as soaked whole chia seeds are a definite dislike!

    So that’s one reason why we blend chia up with flax and sunflower seeds in this breakfast blend, so that she still gets the delicious goodness but in a creamy, smooth texture when mixed with applesauce and homemade yogurt.

    How to Make Yogurt and 3 Seed Breakfast Bowl:

    Supplied Needed:

    Ingredients:

    • 1/2 cup Yogurt (Plain, unflavoured)
    • 1/4 cup of 3 Seed Breakfast Blend (Flaxseeds, Sunflower seeds and Chia seeds. *See Instructions below)
    • 1/4 cup of Applesauce (Unsweetened)
    • Toppings (Berries, chopped banana, other fresh fruit)

    Directions:

    1. Mix yogurt, 3 seed breakfast blend and applesauce together in serving bowl and let sit for 10 minutes.
    2. Add desired toppings to dish and serve!

    Additional Notes: Any kind of yogurt can be used, but plain greek or balkan style are lovely as they have less sugar than the flavoured ones and contain those lovely live bacterial cultures that help keep digestion happy.

    (EDIT: Since this post was written, I learned how to make yogurt in the crockpot! We now use homemade yogurt when we make this recipe for breakfast. You can read about it in the crockpot yogurt recipe post HERE.)

    How to Make the 3 Seed Breakfast Blend:

    Supplied Needed:

    Ingredients:

    Directions:

    1. Measure equal batches of seed into blender and pulse until grainy.

    2. Add to Jar and give it a good shake!

    3. Store in fridge for up to one month.

    A little more about the Seeds…

    Organic Golden Flaxseed:

    These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

    Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

    We buy organic flax seeds in bulk from a health food store in the south and then put in freezer bags and freeze until we need them. Big $ saver this way and ensures we always have some on hand for various recipes.

    Raw, Hulled Organic Sunflower Seeds:

    These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

    We have also been able to buy these in bulk, and store them the same way as the flaxseeds. It is important to buy them raw and unsalted!

    Organic Chia Seeds:

    Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

    It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! If we are eating them whole, we like to soak them in almond milk (see our recipe for homemade almond milk), but some people soak them in water as well.

    When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs or custard!

    We prefer to blend them up with Flax and Sunflower seeds in order to get optimal nutritional absorption when soaked in almond milk or yogurt, which this recipe suggests. When blending them, it is not necessary to soak for that long, roughly 10 minutes is all that is needed to thicken up the splodge.

    For our demographic area, the best price we have found is at Costco for Organic Chia Seeds, but you can also buy them from Amazon at a comparable price.

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Yogurt and 3 Seed Blend

    • Servings: 1
    • Difficulty: Easy
    • Print

    A Delicious and Baby-friendly Breakfast for Busy Mornings.


    This recipe is for 1 small bowl for baby or small child. You can double it for adult portion if desired.

    Ingredients

    • 1/2 cup Yogurt
    • 1/4 cup of 3 Seed Blend (See instructions above)
    • 1/4 cup of Applesauce
    • Berries or other fresh fruit

    Directions

    1. Mix Yogurt, Seed Blend and Applesauce in serving bowl.
    2. Let sit for about 10 minutes for seed blend to activate.
    3. Garnish with berries or other fresh fruit.

    Nutrition


    Per 1 cup Serving: 305 calories; 35 g fat; 29 g carbohydrates;
    15 g protein; 20 mg cholesterol; 73 mg sodium.

    Return to Top

    Where do I begin?

    NorthbirdLeave a comment

    Where do I begin?!

    Starting a blog seems almost overwhelming at the moment. There is so much to think about with designing the website, choosing pictures, and thinking about what I have to say that someone on the web would find interesting or helpful to their lives. I tend to procrastinate at times and get overwhelmed by perfecting an item, a project or story. (For example, I’ve been thinking about starting a blog for a few years now!)

    But some good advice I’ve heard recently is to simply just start, knowing that I’m not going to be the best writer, or know how to take the best pictures, but that these things take time to learn and develop.

    While I was thinking this over earlier this morning, drinking my coffee and having a quiet mental moment to myself, my 4 year old daughter’s voice broke into my thoughts “Mom! I think Sister is done eating, there’s yogurt EVERYWHERE!”

    Sure enough, our little 1 year old had flung her spoon away, choosing her hands instead to scoop the white goop up into her mouth. The remainder of her yogurt-seed mix breakfast was smeared in every possible fold of her clothes. Her hair was dotted with the tiny pebbles of chia, and I even found it in her ears. She has been learning to feed herself the last few weeks (and doing quite well at it!), but if she’s done and not hungry anymore, she’ll get bored and start to play with what’s leftover.

    I had to laugh at the situation (which of course was my own fault that she had so much fun with her breakfast while I was distracted!) and I honestly had to pause a moment because I didn’t know how to clean her up. There was just SO. MUCH. YOGURT…

    But the poor girl was getting whiny and frustrated at her mum and big sister for just laughing at her and not doing anything, so I groaned and ran to get a cloth. I had to start somewhere. And so after taking a picture of the delicious mess to remember, I realized that I had a pure, gooey, funny moment to share for my first post…and I simply had to make a start.

    Click HERE for the Yogurt & 3 Seed Breakfast Blend recipe that my girls have nearly every morning for breakfast!

    More Stories from The Mom Page:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Return to Top