Tuesday, July 29, 2014

Pop Up 2 Sided Box Card

I am enjoying the fact that I have time to craft a little now at the end of my summer break. I found some great card tutorials that I have been trying out. I found today's card at

It looks like a regular card on the outside, but when you open it up, the inside pops out to be like a two sided box.
The structure of the card is very simple to make. Once you have the basic dimensions, you can start making these awesome cards left and right.

Monday, July 28, 2014

The Biggest Zucchini EVER!!

I found this mammoth hiding in my garden under the leaves of a zucchini plant. I could not believe that I had not seen it before and let it grow to be this massive. It was well camouflaged. I put my glasses next to it in the picture as a scale to how massive it was.

I know you are probably craving zucchini now, so here is a delicious recipe for a raw Thai flavored zucchini and carrot salad. It's beautiful and delicious.

Spiralized Zucchini and Carrot Salad with a Peanut Butter Coconut Dressing
2 medium zucchini, spiralized
2 carrots, peeled and grated
1 large shallot, chopped
1/2 cup coconut milk
1/4 cup peanut butter
1/2 tbsp. soy sauce
1 clove garlic, chopped
1 tsp oil
1/4 cup peanuts

Heat the oil in a small pan over medium heat. Add the shallot and garlic, and cook until tender, about 7 minutes. In a high speed blender or food processor, blend the shallot, garlic, soy sauce, peanut butter, and coconut milk together until creamy. Toss the carrots, zucchini, and peanuts together with the dressing.

Sunday, July 27, 2014


Harper has found a love of playing the game of mancala. We made a homemade board out of an old egg carton. She decorated all the holes, and we used popcorn kernels for the chips. Later on we subbed dried beans for the popcorn kernels. they were bigger and worked better.

If you are unfamiliar with the rules of mancala, you can find them at

Saturday, July 26, 2014

Baked Pistachio Doughnuts!!

Baked doughnuts are the best. They are easy to make and taste amazing. You don't have to mess around with sizzling oil or worry about burning yourself. They are healthy, and still taste great. I LOVE pistachios, so I decided to incorporate them into these doughnuts. You will find the delicious nut tucked away into the doughnuts as well as blended into the batter for a double pistachio whammy. Enjoy!

pistachio doughnuts (4)
Pistachio Doughnuts
makes 15
1 cup rolled oats
1 ½ cups roasted pistachios
½ tsp salt
1 tbsp baking powder
¼ cup ground flaxseed
½ cup sugar
1 egg
2 ripe bananas
½ cup Greek yogurt
Preheat your oven to 350 degrees, and oil a doughnut pan. Blend the oats and 1 cup pistachios up into a flour. Mix all the dry ingredients together in a bowl. Add the wet ingredients to the blender. Blend until creamy. Mix the wet and dry ingredients together, adding in the remaining pistachios. Divide the batter between the doughnut pan holes. Bake for 9-11 minutes, or until a toothpick comes out clean. Let them sit for 5 minutes before removing from the pan.

Friday, July 25, 2014

Pop Out Box Card

I found the inspiration for this birthday card here on a blog that I found via pinterest. There is a video tutorial that leads you through the process. I chose to make mine into a birthday card.

The little belt with a cupcake comes off so that you can open up the card. (The girl I gave it to could not figure that out, so I had to remove it for her. She was afraid that she was going to break it.)


It's called a box card because the inside folds out to make a box.

I will definitely be trying out this type of card again for different occasions. Make your own by following these instructions.

Thursday, July 24, 2014

Chicken Salad Summer Rolls

I found some leftover rice paper wrappers in the pantry today, and decided to try out a new recipe idea. These summer rolls are like East meets West, using the ingredients for a chicken salad or sandwich to make summer rolls. I though they were fun and delicious.


Chicken Noodle Summer Rolls
serves 1
4 rice paper wrappers
4 slices deli meat chicken
1 julienned carrot
1 cup shredded lettuce

ranch, for dipping (optional)

Prepare all of the ingredients, and lay them out on a large cutting board. Fill a large pan (about 10” in diameter) with super-hot water and place over low heat. Soak the rice papers one at a time in the water for about 10 seconds until softened. Immediately spread the papers out onto a plastic cutting board. Place the fillings in the center of the paper. Fold one side of the rice paper over the filling, fold the two ends up, and roll it all up to seal with the remaining side. Enjoy!

Wednesday, July 23, 2014

Hidden Avocados

I am not an avocado fan, but I cannot handle seeing one go bad on our counter. (They are sometimes $2 a piece!!) Whenever there is an avocado on the verge of spoiling, I try to figure out something to do with them.

Enter my (strange yet tasty) pancake combination. It sounds weird, but they taste good. As an added bonus, those avocados give your breakfast a creamy protein boost.

Be warned, this recipe makes a lot. They are good enough to freeze for later so you can have avocado pancakes every morning!

Bananacado Pancakes (2)
Bananacado Pancakes
Makes about 25
1 cup oat flour
2/3 cup whole wheat flour
1/3 cup cornmeal
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ Hass avocados
3 ripe bananas
1 cup buttermilk
2 large eggs
1 tbsp melted butter
Mix together the first seven dry ingredients. In a blender, combine the remaining ingredients. Blend until creamy. Whisk together the wet and dry ingredients. Preheat a nonstick pancake pan over medium heat. Drop about 3 tablespoons of batter onto the pan at a time. Spread the lumps out a bit with the back of a rubber spatula. Cook each side of the pancakes for a couple of minutes until lightly browned. Serve warm.