Louisiana Bride

Friday, February 12, 2016

Bottom of the Jar Salad Dressing

As promised during MPM this week, here's my new salad dressing obsession.

It started off as something to do with the remainder of my Whole30 mayo and morphed into me making gobs of mayo just to eat this with salad.

I wasn't as salad obsessed as I use to be, and this has turned me back to my craving a head of lettuce days.


bottom of the jar salad dressing


Ingredients::
1 1/2 tbsp homemade mayonnaise
1 tsp Dijon mustard
salt & pepper to taste
1 tbsp white wine vinegar

Directions::
Stir well and toss with your favorite salad. 


This has been my most recent salad transporting vehicle.

If you haven't hopped on the Cuppow band wagon you need to get on. My mother gave me a few screw on pouring lids and a coffee mug lid a few Christmas's ago and I fell in love. What I'm using above is one of their bento inserts in a quart jar. 

Happy salad making ladies! 

Tuesday, February 09, 2016

The Southern Cake Series

The recent 50th anniversary issue of Southern Living prompted me to dig up some nostalgia in the collection of my grandmother's cookbooks that reside on our bookshelf.

There's basically a copy of every Junior League book in the Delta, plus many more compilation cookbooks from mothers and grandmothers across the state of Louisiana.

I've looked at many of these recipes, but it's been a solid 6 years since the last time I attempted to make one of the cakes. Blame the Caramel Cake debacle of 2010 on that one.

Pop is probably off still trying to saw his way through the icing and into that birthday cake.

Let it be known, Caramel Cake Icing is not for the faint at heart, or the low in humidity.

But I digress...

I started off with six cakes I was aiming to make over the course of the year. Let it be known I'm one who loves a good post theme, hence the Grandmother's Recipes tag I've been working on for years (there's a lot of recipes in her cookbook people, I may never finish.), so why not stretch it into an entire year of cake and make the most reoccurring recipes in my old community cookbooks.

Therefore, The Southern Cake Series was born.


Let's face it, I'm  not derailing from Whole30 once a month to try a cake and not tell you about it.

I like to talk about food too much to do that.

So over the next 12 months we will visit 12 traditionally Southern cakes + this month I'l be sharing my favorite birthday cake recipe!

I'm thinking that I finally perfected it, the cake is basically all my favorite things rolled into one and I've been calling it the Fluffer-Nutter Cake and actually thinking about and planning it for weeks now.

Because I'm just simply that obsessive.

Over the course of this series I'd love for you to share your favorite family cake recipes with me, and if you'd like... guest post about the cake and the story behind it.

Hopefully everyone loves this idea as much as I do, I basically just love the idea of having an excuse to make a cake every month for the next year. 

Sunday, February 07, 2016

Meal Pinning Monday

It's nearly our favorite day of the year over here, and it's only because we love to grill steak! 

Valentine's Day and our anniversary are the two times a year we use as an excuse to get a good ribeye. I haven't cemented out app down yet, I kind of want to venture away from the usual, but who knows. 

This Sunday is diary reintroduction for Whole30 by the way. Needless to say I think I was missing oatmeal more than ice cream. 



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Monday - Paleo Nachos

Tuesday - Grilled Chicken with Roasted Green Beans and Potoates

Wednesday - Oxtail Stew

Thursday - leftovers

Friday - Scotch Eggs with Roasted Potatoes, Salad with Avocado and the dressing I'm blogging on Thursday:)

Saturday - Shepard's Pie from the Whole30 book

Sunday - Ribeyes, Pomme Frites, Toasted Marshmallow Ice Cream with Fudge Sauce from an old cookbook & the appetizer I haven't decided on just yet. 

Friday, February 05, 2016

11 Months Old

Notice that he's so on the move that there was no time to take cute staged pictures! 

The kid has things to play with and I was in him way. 




Weight: 
over 20 lbs

Length/Height: 27.5 - probably hasn't changed since the last appointment


Eyes: more hazel, they go between blue to green/brown depending on what he's wearing


Hair: Brown like Mama's! 


Clothes: 12-18 months

Diapers: size 4

Likes: Meat and peanut butter. He also likes peek-a-boo and playing with us, oh and bath time! 


Dislikes: non meat food items, being taken out of the tub. 


Eating: He's in a meat, peanut butter, yogurt, Cherrio, apple sauce kick

Sleeping: all night!!!


Milestones: He's cruising and getting brave enough to let go for a second. We also discovered he could crawl, but only naked on a cold floor.


If I had to describe our eleventh month in one word, it would be: sleeping, I feel like I have the option to sleep these days. Especially since I quit pumping at night. 

Mommy notes: Harrison's hair is starting to look like it might curl like mine and Jeremy's did as kids, so a hair cut will definitely be delayed! 




Wednesday, February 03, 2016

Baby Led Weaning Meal Ideas

I was recently asked for ideas for babies/toddler meals. 

Let me just say we are still in the early days, the little sucker who was eating great has taken another weird turn (they do that sometimes) and has about 5 foods he doesn't fuss over. 

If you're interested thats meat, peanut butter, apple sauce, yogurt, and Cherrios. 

Also, if you haven't read the Baby Led Weaning book I suggest doing that. I finally got out of a Facebook BLW group because so many people in it hadn't read the book and it was a little nutty in there. 

I know this is a blog and I'm telling you don't get all your info from blogs. 

So today it's zero how-to and just a few meal ideas I've found that I like! 


To start BLW gives a few portions guides for adults and older children for each meal:
veggies & fruits 5 (3 veg & 2 fruit)
grains & starchy veggies 2-3
meat, fish, & other protein rich food - 1
dairy and calcium rich foods like hummus or sardines - 1
healthy fats - 1/4 portion

Babies aren't going to stick to those guidelines, but it's good to offer from each. The author mentioned that babies will eat proportionately more protein and fats than adults while toddlers will eat larger quantities of carbs.

Still keep in mind that a baby size portion is a baby sized handful.

A friend of mine mentioned that that a baby feeding book she read suggests the following guidelines for meals (I don't have the dinner suggestion because I was just asking about breakfast and lunch, he just eats what we eat for dinner.)

Breakfast - grain, fruit, dairy
Lunch - protein, grain, vegetable, fruit, dairy

Now, because I love Pinterest and this makes it easier to save recipes, here is my Baby Led Weaning board. I thought it would be easier to browse this, as well as see new recipe finds.



Whether you are doing BLW or not there are tons of great BLW recipe blogs that will give you tons of meal ideas. 

For myeslf breakfast and lunch are the hardest since he is at the sitter. I really don't want to send anything too messy. For dinner I just strip him down to his diaper and let him go to town on whatever we are eating. 

Know this though, they go through eating phases, so don't get discouraged when that happens. Right now we are in the middle of a phase and I think it's due to teething. He also suddenly decided he wants to be fed off of an adult fork. 

Go figure. 





Sunday, January 31, 2016

Meal Pinning Monday

I've officially hit the reintroduction phase of Whole30, and I'll be stretching it out for the next 5 weeks. 

Here's my proposed reintroduction schedule - 
Week 1 - gluten grains
Week 2 - non gluten grains
Week 3 - dairy
Week 4 - probiotic dairy (pre whole30 I didn't have an issue with this - I'm lactose intolerant)
Week 5 - beans and legumes

So get ready to see basically that schedule for the next week weeks over here! 



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Monday - Zucchini Boats with Chimichurri


Tuesday - Chicken, Bacon, & Apple Salad

Wednesday - Bacon (bison-less) Chili

Thursday - leftovers

Friday - Balsamic Roast

Saturday - Leftovers


Sunday  - Sausage and Tomato Risotto - introducing rice as my non gluten grain

Breakfast - Pumpkin Custard with 2 hard boiled eggs

Lunch - Chicken Salad with Seed Crackers & Salad

Tuesday, January 26, 2016

Basic Mayo & Ranch Dressing

It's high time I share this recipe, especially since I make it at least every other week. 

Homemade Mayo & Ranch Dressing. 

It's absolutely divine, and I'm not joking when I say that homemade mayo has ruined me. The store bought stuff just doesn't compare. 

So here's both recipes, I hope you enjoy them as much as I do. 


Mayonnaise


Ingredients::
1/2 cup light tasting olive oil
1 large egg
3 tsp lemon juice
dash of salt & pepper
dash of garlic powder
1/2 tsp Dijon mustard

To make with an immersion blender - place all ingredients in a large jar or cup and turn blender on high, slowly bringing the blender to the top of the mixture until completely combined into mayonnaise. 

Blender or food processor - place all ingredients except olive oil in the blender or food processor, while place on high speed slowly drizzle in the oil. 


Now for the ranch. 

I'm telling you I live off of this stuff when I'm on a Whole30. The fat makes meals so much more filling, at least for this nursing mother. 


Whole30 Ranch Dressing


Ingredients::
1 recipe for mayo (above)
2 tbsp red wine vinegar
1 tsp dry dill
1 tsp dry chives
1/4 cup coconut milk
1 tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp paprika

Add all spices and coconut milk to mayo and stir to combine. Store in the fridge for one week. 


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