Wednesday, January 28, 2015

If Only You Knew

Oh this girl. My heart bursts at the seams for her. She is such a love. And so creative, artistic, and imaginative. She is funny and she loves to dance. She has the craziest memory, loves her little sis like nobody's business and she is her own person in the most amazing way. She is full to the brim with raw emotion... the best kind. But here's the thing, all that emotion trapped in a little two year old body is a struggle.

Because as loving and light-hearted, independent, and empathetic as this girl can be, wipe her nose the wrong way, and you better prepare yourself, because it's gonna be loud.
// insert tantrum //

It's a constant battle to try and help her to express that emotion and frustration in the right way, rather than the screaming two year old way.

It was late one night over the holidays when she had an especially trying and loud tantrum. Half-asleep, half-awake, she cried and fought and screamed... and I just couldn't get her to calm down. I could feel my patience wearing and passed her off to Ty. The whole family, spread throughout the house could hear her as the drama ensued. And at that moment I felt so vulnerable. I worried about how she was being perceived and started crying thinking that our family (who I might add, love her an unbelievable amount) may only be seeing her in her worst moments. That maybe they didn't see her and how amazing she really is. I found myself in the midst of my tears and heightened emotions thinking, "If only everyone could see her the way I do. If only they knew..."

And it was in this moment that I thought about our Heavenly Father and how many times He must think, "...if only they knew."

So often we see each other at our worst. And it's so easy to allow those moments to cloud our view of each other. But Father in Heaven knows us perfectly. He knows us at our worst and yet He sees us for our best intentions. He knows how amazing each of us truly are. Because He is our Father.

That night this girl taught me something yet again. Be patient with others. See them for their divine potential. Assume the best.

Wednesday, January 21, 2015

Cinnamon Honey Butter Popcorn

Its no secret that in this house we all have a special love for sweet treats

In fact, the one thing that will bring sissy running faster than anything else? Chocolate chips. All it takes is the krinkle of a little packaging and she's off as fast as her rolley little legs will take her.

This popcorn drizzled with cinnamon honey butter is my new favorite late-night snack when that "something sweet" craving inevitably hits.

Cinnamon Honey Butter Popcorn
Adapted from: A Side of Sweet

1/2 c. popcorn kernels
2 Tbsp butter
1 Tbsp honey
1 Tbsp pure maple syrup
1/4 tsp cinnamon

Directions: Begin by air popping the popcorn kernels. Once popped, set aside.

Over medium heat, melt the butter in a small pot, add remaining ingredients and stir until well combined and heated through. Immediately pour over popcorn and stir with a rubber spatula until all of the popcorn is lightly coated.

Eat warm (with napkins) or allow time for popcorn to cool.

Shared HERE.

P.S. As I type monkey girl is singing yelling "I am a Child of God" from quiet time... and I'm dying over the cuteness of it all. Just a big sappy puddle of mom right here. Love that girl.

Wednesday, January 14, 2015

Vegetarian Chili

After a decadent and delicious holiday season I have come to one very important conclusion...

...I need some major vegetables in my life!

Here's to a happy and healthy new year!

Vegetarian Chili
Recipe by: Shannon, ikneadtobake
Serves: 6

1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 small onion, large dice
2 cloves garlic, minced
1 Tbsp diced jalapeño
2 Tbsp olive oil
15 oz can whole kernel corn, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
28 oz can crushed tomato
2 c. water
1/2 tsp chili powder
1/2 tsp chipotle chili powder
garlic salt, to taste
optional toppings: cheese, cilantro, diced green onion, diced red onion, avacado, sour cream

Directions: On a cast iron skillet* heat 1 tablespoon of olive oil over medium-high heat and add chopped bell pepper. Cook, stirring frequently, until the skin of the bell pepper has small spots of char on it but still have a little bit of a "crunch" - about 3 minutes. Remove from pan. Heat the remaining tablespoon of oil and add onion, jalapeño, and garlic. Cook until onions are soft and translucent. Remove from pan.

In a large pot over medium heat add the cooked bell pepper and onion mixture, along with the remaining ingredients. Simmer for at least 10 minutes to allow flavors to combine. Adjust seasoning to taste. Serve with desired toppings.

Shared HERE.