Tonight Sean and I had a date night. I always find date nights a little getting used to. I found myself getting quite deep in conversation regarding different topics with a great amount of passion, but the moment I became distracted due to placing my order, or saying, “yes” to the waiter, “the food is fine”, I would lose my train of thought and have no idea what I was talking about. In my head I would see random pictures of the kids in snow suits…was that what I was talking about? Or different things the kids were doing today, yesterday, or 2 days ago, but no, I was no where near talking about my kids, yet, they constantly consume my mind. I believe this is normal. Kids can never be put in the bracket of out of sight out of mind. It just doesn’t work that way, at least for me. I know some people who are experts at this phenomenon, they may not have kids, but they can do this with other things such as work, family, or friends. There is a longing in my heart to stay connected with Sean. It is extremely easy to get side tracked and caught up in the moment of life’s battles, distractions, and obstacles, as well as its celebrations, victories, and agendas, however, we as a couple have a commitment not only to each other, but to our children to be the best we can be for one another. I believe that date nights help with recharging, refocusing, as well as recalibrating. Marriage is a commitment. Friendship is a commitment. Parenting is a commitment. Life is full of commitments, unfortunately we can lose sight of the commitment, and become aloof, uninterested and disengaged. Date night. Fight for it!
Due to a lack of sleep because of night interruptions with a teething baby who also can not breathe through his stuffy nose, I feel like I am letting things go. I didn’t bother with make-up today, after I realized my hair hadn’t been washed for more than 2 days and both older kids should have their noses wiped and faces washed, but heh, I don’t care, I have no energy. Though I vacuumed yesterday morning at 6:45am like a mad woman, and had the whole house cleaned before 8am, I feel as though I am slipping. It also doesn’t help that I bought a different Chai tea that doesn’t taste anything like Chai tea, so I don’t even have my normal tea fix to reward myself with. Is this the real issue? Is this perhaps the reason why I feel blah? 3 won’t stop crying and 2 can’t ever be full. What the heck? All I want is nice cup of chai, a sleeping baby, and bag-less eyes. The countdown is on. In two more hours I will be running. I don’t need to escape my life, I embrace it, I just need to get out from the trying and the crying. I need a 25 minute recharge. Tonight’s dinner? Well, being that it is Wednesday, we are going to have chicken fajitas with black beans. We have our home group this evening, in which I have prepared the cookies, already. They actually taste super good when frozen. I love frozen treats. I just grab one out from the freezer and mmm, so yum. They are the vegan ones from “One too many” entry. There is nothing like frozen chocolate chips.
Not So Basic Fajitas with Black Beans on the Side
2-3 boneless, skinless chicken breasts
1/2 cup red onion, sliced
1 red, orange, or yellow pepper, sliced lengthwise
sea salt and pepper
1-2 cups shredded Monterey jack, cheddar or both
1 tablespoon of grapeseed oil or coconut oil
1 can of black beans
2 tbsp cilantro
How To Play:
Cook the chicken until no longer pink in a large skillet. Add taco seasoning. While the chicken is cooking, begin heating a medium skillet with about 2 tablespoons of grapeseed oil. Once the oil is heated, add onions and red pepper and about a teaspoon of sea salt. Let the peppers and onions cook until translucent and tender, add fresh ground pepper. Heat a tablespoon of coconut oil in a saucepan, add the black beans and heat thoroughly. Add cilantro, salt to taste and about 1/8 cup of cheese. Stir until well combined. Prepare tortilla by adding a fair amount of chicken, peppers, onions, guacamole, sour cream, cheeses and salsa. Wrap and serve with black beans on the side.
Today the kids and I baked banana nut with chocolate chips and chia seed muffins. It is kind of a mouthful, but they turned out pretty good. I personally like banana loaf a great deal more, but what matters to me most is that the kids had fun and coconut oil makes everything taste super. The muffins aren’t very healthy for they have white flour and white sugar, but they make for a nice quick snack on those days when you have no idea what to feed the ever starving children. Chia seeds are high in protein, lipids, fiber, and antioxidants. It is high in Omega-3, as well as gluten free. It is kind of superstar. It was my first time adding it to the banana loaf recipe, and the kids are wolfing it down and don’t seem to notice a taste difference. Thanks superstar chia seeds!
(adapted from Rebar)
2 1/2 cups unbleached flour
2 tsp baking soda, aluminum free
2 tsp baking powder, aluminum free
1/4 tsp sea salt
1/4 cup wheat germ, toasted (I used wheat bran)
1/2 cup butter
3/4 cup brown sugar
3/4 cup white sugar
4 free range eggs
3 ripe bananas
1/4 cup sour cream (I add another tablespoon)
3/4 cup walnuts, roasted and chopped
1/4 cup flax-seed
2 tbsp chia seeds (optional)
1 1/2 cups chocolate chips
How To Play:
Pre heat oven to 350 degrees. Butter and flour a 9×5 loaf pan. ( I typically use two loaf pans, however in this case, I used one, to make a small loaf, and made a dozen muffins with the extra batter). Combine the flour, wheat germ, baking powder, soda, and salt in a small bowl and set aside.
In a large bowl, cream together the butter and sugars. Blend in the eggs one at a time until well incorporated. Mash together the bananas and sour cream. Add one-third of the flour mix into the creamed sugar/butter mix. Next, stir in the banana mash and mix thoroughly. Add the remainder of the flour and mix on low until well combined, taking care not to overmix. Gently fold in the walnuts, flax seeds, chia seeds, and chocolate chips.
Pour batter into the prepared pan, smoothing the top, and sprinkling with white sugar, bake for 30-35 minutes, until inserted toothpick comes out clean. For the muffins, put in muffin tray and sprinkle with sugar and bake for roughly 28-30 minutes, until inserted toothpick comes out clean. When making solely a loaf, I would give it about an hour to cook all the way through. I tend to under-bake as opposed to over bake, for I like baked goods to not be too dry in texture.
Let loaf and muffins cool for about 10 minutes before taking them out of the pans and serve with coconut oil…the ultimate best spread with healthy benefits such as: hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, cancer, dental care, and bone strength, just to name a few.