Two point Five

Grey is officially 2.5! I know it is not too exciting, but I really needed some updated pictures. It was impossible to keep him still and looking at the camera--as you can see.
My favorite age for him keeps going up and up. He is so much fun! SOOOOOOO much better than babies... 
He has been sleeping in his new room (including his big boy bed) for almost a week now. He has been so great--besides waking up the last couple of days at 6:30 AM. Any tips out there for keeping him in bed???


What 3 months can do...

The time has come for the second installment in my pregnancy photos. SIX MONTHS today.... whew! The body changes A LOT in such a short amount of time. Look back if you want to see the three month photo.

Grey wanted some camera time too. We tried getting him to kiss my belly--he didn't go for that.



I will admit it... I am sometimes guilty of forgetting my reusable bags at the store and coming home with plastic bags quickly accumulating under my kitchen sink.

Luckily, I am the proud new owner of three fabulous canvas bags from BSBG thanks to love Maegan's giveaway. Check out her website or blog with TONS of adorable bags to choose from. I chose *a miracle is just a shift in perception* *reuse me* and *ecomom* LOVE, LOVE, LOVE THEM! You can go grocery shopping in style now too. :)


A Good Day

Sleeping in until 8

A good, sweaty workout
(I am training for a big event in only a couple months!!!)

Being way under budget on groceries for the week

Sunshine & warm air is back

Oranges, blackberries and strawberries
(all the yummy springtime fruits)

A healthy 6 month appointment

Grilling up some yummy hamburgers--which I have been craving
oh... and of course we had a wonderful Easter weekend


Happy Easter!

Hope you have a Happy Easter!
photo source:  Pretty Little


Ethnic Night

I am sitting here eating koushari for lunch as I write this post.

Look at me multi-task!

While living in Egypt, koushari was my absolute favorite food to eat. It is also considered the "poor man" food because it is utterly cheap to make. I am extra lucky to have an Egyptian stepmom who gave me the recipe a few years back. I have changed a couple things through the years mostly to make a little more sauce--since I like things saucy!

Jared & I have been incorporating at least one vegetarian dish of rice and beans a week for health and budget reasons. This meal has been on repeat. Don't bother trying this if you don't like onion, garlic and lots of spice. It is very flavorful!

1 cup rice
1 cup elbow macaroni
3/4 cup brown lentils
2 medium onions
1 tablespoon olive oil
1 cup chick peas
2 cans tomato sauce (15 oz each)
2-3 crushed garlic cloves
4 tablespoons white vinegar
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon red chili powder
3/4 teaspoon allspice
3/4 teaspoon cumin
1 teaspoon sugar
***I use brown rice and whole wheat pasta to up the health***

In a pot add 1/2 tablespoon olive oil and fry one of the onions (cut into rings) until golden brown. **I skip this step if I don't feel like making a mess** Remove onion rings and set aside. With the remaining oil add water following directions on package to cook rice. Bring to a boil. Add rice and let cook on low heat.

Meanwhile in another pot add the lentils and cover with water. Boil until tender. Drain. Put rice and lentils in a bowl together.

Boil macaroni in another pot and drain.

Sauce: put 1/2 tablespoon olive oil in a pot and add the other onion, finely chopped, and garlic. Saute until soft. Add tomato sauce, spices and vinegar. Let simmer 5-10 minutes.

To serve: Put rice/lentil mixture in a dish. Top with macaroni and chick peas. Serve warm with sauce and top off with onion rings.


Hot & Gooey

We have a tradition in our home of fresh cinnamon rolls on Christmas morning. Once a year is way too infrequent for these sinful treats--so I busted out my pastry mat and dough roller for conference weekend.

What could be more perfect than the smell of doughy cinnamon rolls puffing up in the oven, watching snowflakes fall out of the window and listening to our prophet and apostles speak?

Crowd Pleaser Cinnamon Rolls

4-4 1/2 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter, softened
1/3 cup sugar
4 teaspoons cinnamon
Cream cheese frosting: see below

In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, 1/2 cup sugar, oil and salt. Heat; stir over medium heat till just warm (120-130 degrees F).

Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.

Turn dough out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Cover and let rest 10 minutes.

Roll out dough to form a 14x12 inch rectangle. Spread with softened butter. Sprinkle with mixture of 1/3 cup sugar and cinnamon.

Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2 baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

Bake at 375 for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with cream cheese icing.

Cream Cheese Icing: In a medium mixing bowl, beat 3 oz. cream cheese (softened); 3 tablespoons butter (softened) and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually at 1 1/2 cups powdered sugar until icing is spreading consistency.

Mmmmm.... I think I need to go eat one now.