banner made by Faith, when asked where she got the idea "oh, Lindsay always makes those."

This image struck me as happy today, my days of this boy being not a teenager are flying past me. Who knows what his future holds. My thoughts and posts are few and far between but I've become satisfied with mostly doing in the moment without it having to be documented or acknowledged. Some things just seem truer if I don't tell everyone.

I am a full-time, hardcore, since the beginning homeschooling teacher (aka alternative learning educator, part-time schooler, world learning educator, whatever people like to call it) I've never been one to talk to much about it or make it a big deal. I think the schooling of your children is a deeply personal and individual challenge and it's not my place to advocate to anyone what they should do there. I love what I do but would never say others should do it just like me. It's just not like that. Life seems to happen differently every minute and who knows what we'll be doing a year from now or 5 years from now. Things can always change, but for today tuesday November 16, 2010 I loved watching my beautiful 11 1/2 year old boy stitch up a little sock snowman and not have a bit of shame about it.

Photos by Lovely Lindsay

Yet again my sister-in-law goes above and beyond herself.

Harvest Time

I love this garden it really makes me feel alive. There's just something about digging in the dirt.:)

Made these today:

http://wewilsons.blogspot.com/2009/02/reusable-snack-bag-tutorial.html

Read this today:

happy

You sooo missed out:)

February 23, 2010

Breakfast:

7 grain cereal

fried eggs

Brown rice crisp cold cereal

rice milk

water

Lunch:

Quesadillas

Odwalla chocolate chip peanut bar

cucumbers

fruit leather

water

(this was in the big kids lunch boxes)

we also had leftover salmon, Lemon potato salad and wild, lentil rice.

Snack: homemade hot choc. made with cocoa, vanilla, sugar and rice milk (not claiming this is healthy but has a little less unnatural ingredients then a package)

Dinner:

Vegetarian Chili with tortilla chips. (this was a quick dinner)

Chili:

fried in sauce pan with a little oil:

onions

peppers

zucchini

garlic

then I put about 4 cans of different beans in a crock pot and 3 or 4 cans of diced tomatoes. I mixed in the fried vegetables and as much chili powder and cumin as my family likes. I left the crock pot on high for about 6 hours and then added some tomato paste to thicken it. This is kind of a made up recipe as you can see so it can definately be tweaked. Also this was quick but I do like to try and cook my own beans also, often I use a pressure cooker for that which makes then cook quite faster.

February 24, 2010

Breakfast:

Bob's red mill pancake mix pancakes.

Ingredients:

wheat, rye, triticale, oats, corn, barley, soya beans, brown rice, millet, flax seeds, nonfat dry milk, leavening, baking soda and salt. (I get this in the bulk section at Winco)

Blueberry syrup (froze blueberries cooked in a saucepan until they become close to a liquid)

Real Maple syrup (I know that this is extremely more expensive then the other stuff so our approach has become that we have it once in a while since nobody really needs sweet stuff all the time and just buy the real stuff)

Sometimes it's hard to realize what eating real food compared to fake really means since we just use our mouths and taste it. We say we like how it tastes or we don't and then move on. Anyway I like to think of other examples to help, let's use this one. Anyone that is a serious runner knows the value they put on their running shoes. They take good care of them, they replace them regularly and they buy they best ones regardless of the price. Why? Because they don't want to ruin their knees, hips or any other parts of their bodies buy the effects of running.

Thus the difference between Real Maple Syrup and the fake stuff. Just replace the knees and hips with the insides of your body.

Lunch:

Leftover chili in tortillas

chopped red peppers

Dave's killer bread, adams peanut butter (no hydrogenated oils) and three berry blend American Northwest jam.

Ingredients:

fruit (marionberries, strawberries and raspberries)

unsweetened pear juice concentrate

unsweetened white grape juice concentrate

pectin

lemon juice concentrate

Dinner:

BBQ chicken sandwhiches

Rudy's whole wheat hamburger buns

cut up chicken with no preservative BBQ sauce.

cooked asparagus and carrots

fruit salad

February 25, 2010

Breakfast:

Barley flakes (just like oatmeal but barley)

rice milk

toppings:

slivered almonds

unsweetened coconut

sunflower seeds

raisins

Dinner:

Taco salad

tortillas chips

lettuce

black beans mixed with preservative free taco seasoning(ordered from a company that makes deliveries here in the tri-cites once a month: www.azurestandard.com)

olives

tomatoes

green onions

sour cream (daisy brand has a little less additives)

salsa

cheese

February 26th, 2010

Breakfast:

Homemade granola and oatmeal

Granola:

2 cups rolled oats (not instant)

1 cup peanuts or toasted almonds

1/4 cup sesame seeds or pumpkin seeds

1/2 cup toasted sunflower seeds

1/2 cup coconut (sweetened or unsweetened)

1/4 cup toasted wheat germ, quinoa flakes or flax meal (you could probably substitute just about anything)

1/2 cup raisins or cranberries

1/2 cup other dried fruit (optional)

scant 1/4 cup cooking oil (not olive)

1/2 cup honey

Mix the oats, nuts and grains in a large bowl. Measure oil into the measuring cup and swirl it around before pouring into bowl.

Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated and then pour out into a baking pan. A cookie sheet with edges around it usually works. Bake at 300 degrees for 40 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown. When it is done immediately pour back into bowl (if left on cookie sheet it will stick as it cools) and add dried fruit. Stir several times.

Lunch:

Quinoa macaroni noodles

baby carrots

grapes

Snack:

TLC cheese crackers

raisins

fruit leather

TLC chocolate chip cookies

TLC is a healthier brand so chocolate chip cookies and cheese crackers arn't good for you but these ones atleast don't have harmful additives or preservatives in them. The cookies actually have a lot of grains and seeds added. Anyway they can be found at Winco also, many other stores too. The cookies are good but nothing like a homemade chocolate chip cookies if you're looking for a treat!

Dinner:

Vegetarian sphagetti, garlic, onion, mushrooms, canned tomatoes, tomato paste, italian seasoning, basil, oregano, worchestershire sauce and sugar.

Whole wheat thin spagetti noodles

wheat french bread (not super good for you but better then the non-whole wheat version)

Green salad:

Romaine lettuce

tomatoes

carrots

cucumbers

preservative free parmesan salad dressing

Okay now I really, really want to hear some meal ideas from someone else!! That was more work then I thought! Kristin will you post your sushi recipe also. My kids loved it.

February 22, 2010

Dinner:

Wild alaskan salmon broiled with wheat free soy sauce and lemon.

wild rice and lentils

broccoli

lemon, rosemary and salt potato salad

FHE treat:

Dave's killer bread with butter and cinnamon and sugar on it.

I forgot to record a few things this day.

February 21, 2010

Breakfast:

Oatmeal

honey

bananas

blueberries

Lunch:

Leftover Malysian curry

leftover chip dip

leftover rice

Dinner:

Shawarma:

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read"Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!
Ingredients:

1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
___________________________
FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
___________________________
PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
We used to get these when we were in the Middle East, we can't make them like they did but it was fun to try. They sold them everywhere you went kind of like burgers here, I guess.

Baked potatoes.

February 20, 2010

Dinner:

MALAYSIAN CHICKEN CURRY IN COCONUT MILK
1 chicken, cut into chunks 1 tbsp. chili powder 2 tbsp. curry powder 1 tbsp. paprika 1 tsp. cumin 3 cloves garlic, chopped 2 onions, chopped 2 tomatoes, roughly chopped 1/2 cup chopped cilantro 2 tbsp. oil 1 bay leaf 1 lb. potatoes, peeled and cut into chunks 1 cup coconut milk 3 cup water Salt and pepper to taste Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices and stir together well. Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients. Adjust seasoning and serve with steamed rice.

February 20, 2010

Breakfast:

Mixed hot cereal:

quinoa

barley flakes

millet

oats

blueberries

honey

My husband threw all of this into the pressure cooker and made up his own 'mush' It was good-in case you were wondering.:) The pressure cooker cooks things that take a long time faster.

Lunch:

Leftover chip dip and red rice

February 19, 2010

Breakfast:

(Faith's requested birthday breakfast)

Potatoes, eggs, bacons and cheese mixed together.

Orange juice.

Lunch:

Rice noodle and chopped vegetables,

(Faith's requested birthday lunch)

grilled cheese with fries.

Dinner:

Chip dip:

homemade refried beans

salsa

sour cream

cheese

tomatoes

onions

olives

(All of these are layered on top of each other)

Red rice

nachos

Homemade chocolate birthday cake with whipped cream frosting with organic caramel ice cream.

I know what you're thinking. Why bother with organic ice cream? It's obviously not good for you. Good point. My only reasoning is quality. If I'm going to buy anything that we are going to put into our bodies why not make it the best you can, I mean for your bodies sake right? If I buy a smaller carton of ice cream with better quality ingredients maybe it will cost the same as the big one that has 50 ingredient but what are those ingredients anyway and why do I need that much ice cream?:) Don't forget also where that milk came from and what's been fed or done to the cows.

(Faith's requested birthday dinner)

February 19, 2010

Where do these days go? I was sitting in a restaurant face to face with my now 8 year old 'only girl' and I was filled with love, appreciation, awe and respect for her. Memories of her birth and our life when she was born came back to me, it was such a hard time but she brought such a bright spot to us. Her contribution to my life, to society, to her family are endless. I am so grateful for this. There is nothing more humbling that being witness to what they bring to life. I already miss her when I think about her growing up. We are the only girls. I love you Faith. (photo taken by Lindsay Stoyan)

February 18, 2010

Breakfast:

Bob's red mill pancakes waffle multi-grain mix make by Gabriel

served with real maple syrup.

8 grain cereal

Lunch:

Cut up vegetables with dip

leftover vegetable soup

fried egg on toast (not claiming that this is healthy)

Dinner:

Bolthouse farms green drink

tomato soup (tried to get this stuff in before the blue and gold:)

Also various people in my family downed such things at the blue and gold banquet as:

jello

hot dog

chips

cupcakes

oh and don't forget the great big candy bar they got at the end!

Sighhh

I did manage to have some green salad.

February 17, 2010

Breakfast:

Brown rice crisp cereal with rice milk

8 grain hot cereal

Lunch:

red rice, refried bean, salsa and cheese tacos

apples

water

Dinner:

MEDITERRANEAN VEGETABLE SOUP
1 tablespoon olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tablespoon fresh basil, chopped 1/4 teaspoon oregano salt and pepper to taste 1 15 oz. can cannelini or white beans, drained and rinsed 1 cup pasta bows Parmesan cheese (optional) 1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender. Serve sprinkled with Parmesan cheese. I used quinoa macaroni noodles for this and added zucchini instead of escarole which I didn't have. We also had apples and toasted bread with parmesan cheese on it. We also had a friend party for Faith today so there were some cupcakes & pizza involved with that. The only thing I can claim with that is that birthdays only come once a year and I didn't eat any, does that count? Her actual birthday is tommorrow so we'll see how we do then. I need some feedback here, I'm really not feeling like there is much to read about here.

February 16, 2010

Breakfast:

(wheat free) 8 grain cereal with blueberries and honey

ingredients:

oats, brown rice, corn, soybeans, millet, barley, sunflower and flaxseeds.

This is a hot cereal. It takes maybe like 15 to 20 minutes to cook if it's in a regular sauce pan. You can get it at Highland's healthstore. They also have ones with wheat in them but I like to to try to get in as many other grains as possible since I know we will always have plenty of wheat.

bananas

water

Lunch:

Leftover mashed potatoes and gravy

carrots and broccoli

fruit salad

corn

water

Dinner:

Cashew garlic butter sauce on Cod:

Ingredients

• 1 1/2 pounds fresh spinach, steamed and pressed to release excess liquid
• 6 (8-ounce) redfish fillets
• Salt and freshly ground black pepper
• Cashew Garlic Butter, recipe follows
• Warm Potato Salad, recipe follows

Directions

Preheat oven to 350 degrees F.

Season spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil. Season fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with Cashew-Garlic Butter. Lay fillets on top of spinach, fold foil pouches up carefully, and bake 20 minutes. Serve immediately, accompanied with Warm Potato Salad.

Cashew-Garlic Butter:

• 1 cup roasted and salted cashews
• 1 cup unsalted butter, softened at room temperature
• 1 tablespoon minced garlic, about 6 cloves
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1/2 lemon, juiced

Place the cashews in the bowl of a food processor and pulse for 30 seconds. Add the remaining ingredients and pulse for 15 seconds. Transfer cashew-garlic butter to a small bowl and set aside while you assemble the papillotes.

My husband loved this but my kids did not, they usually like Cod though without the sauce.

Brown rice with leftover gravy on top.

water

February 15, 2010

Dinner:

Black bean and chicken enchiladas with corn tortillas.

Filling:

2 cans black beans

2 breasts chicken cooked and cut up

1 cup salsa

put filling in tortillas that have been softened and put in pan that has enchilada sauce in it. Put enchilada sauce on top and sprinkle with as much cheese as you'd like.

Red rice

put oil in a pan put about 2 cups of rice in and let brown, stirring constantly. Pour 2 cans tomato sauce and 2 cans water in.

Pour in about a cup of salsa

salt and pepper

garlic salt.

cook until done with a lid on.

refried beans