The one thing that I am doing for myself today is writing this blog. Seriously, I have not brushed my hair, showered, gotten out of my pajamas, etc. I spent the night sitting up with my two year old. Poor little kid has been so miserable. He has a nasty, nasty head cold on top of an ear infection. Of course, I took him to the doctor too early the first time and he was not treated for anything. Two days later we went back again, and boy was he sick. Eating beneficially didn’t help at this point, because he wasn’t eating at all. I think it’s time to look up the immune protocols and stock my medicine cabinet accordingly. Speaking of medicine, I have not given my 2-year-old D’adamo vitamins because I didn’t know how to sneak it down him. I had previously tried putting it inside of one of his drinks, but it must taste pretty strong, because he wouldn’t touch it. As I was relaxing next to my husband watching “The Simpson’s”, it suddenly hit me. Hide it in applesauce. Duuuhh. It took a cartoon character to light the way. As soon as he starts eating again, one vitamin is going into some applesauce daily. If this works, both kids are going to get applesauce with every breakfast!

Dare I break my promise here? Hmmmm. Ask me if I am sick yet. Nope.

Blueberry cookies:

1 tablespoon of ghee

2/3-cup brown sugar

1-tablespoon compliant milk (rice milk for us)

1 tsp of vanilla

A pinch of sea salt

½ tsp of baking powder (Rumford)

½ cup millet flour and rice flour or oat flour

¼ cup unsweetened applesauce

¼ cup blueberries, fresh or frozen, smaller is preferred

*If you can use eggs, omit applesauce and add one egg.

Preheat oven to 350 degree. Cream the ghee and sugar. Add milk and vanilla and mix well. Beat in all the other ingredients except the blueberries. Gently fold in blueberries (I think next time I would double the amount of blueberries). Drop by teaspoonfuls onto a non-stick cookie sheet and bake 10 – 14 minutes. Allow cookies to cool before attempting to take them off the cookie sheet.

My kids ate every single cookie. In fact, skip the blueberries and you have a nice sugar cookie recipe using btd flour instead of the traditional refined white flour. With Easter right around the corner, I think I will make blueberry cookies when the kids are sleeping and fill their Easter Baskets with some of these. I might even be able to add natural colors to these cookies and shape them like Easter eggs. (Blueberry juice, cherry juice, cranberry juice, hmmm.)

Perhaps, I will bake peanut butter cookies for the A, and blueberry cookies for the O. I am now inspired!

I also tried to make a homemade chicken soup today. Here’s what I did:

Swanson’s Natural Chicken broth (there is corn sugar in this in the form of dextrose)

1 whole chicken, giblets already removed

Carrots

Onions

Minced garlic

Several handfuls of chopped parsley

1 big bay leaf

Several shakes of dried basil seasoning

Salt

Throw it all into a crock pot for 8 hours on low. Pull the chicken out and debone. Return chicken to the pot. It’s missing a little something, but I can’t quite tell what. In some ways that is the fun part. With each bowl I eat, I add a little bit of new spice until I finally hit the right one. Paprika went into the last bowl. It was good but not the missing ingredient I was hoping to find. I think I am missing the taste of pepper. There has got to be a substitute out there. Until then…. Good eats everyone.