Easy, healthy whole-wheat biscuits

I try to eat and feed my family healthy foods. I think it actually all started when I watched Food Inc for the first time. And then read In Defense of Food. And then watched Fed Up. And then had gestational diabetes during both of my pregnancies. Basically, I got scared into eating healthy.

One of the first things I did was switch to whole-wheat whole-grain everything. When I stumbled upon these whole-wheat biscuits I felt like I made a scientific discovery. And still feel that way every time I make them. (I can't remember where I found it, otherwise I would have totally given credit where credit is due.) And the best part - you can actually relinquish the whole process to your child. Score!

Recipe below.

the one and only way my toddler will eat broccoli

Also, the only way I actually enjoy eating broccoli myself. Also, one of the ways I'm channeling my Martha Stewart in the kitchen. Doesn't happen often, but when it does, might as well document it, right?

It's pretty simple, actually.
You will need a couple of eggs, some broccoli, salt and pepper. The amounts will be based on the number of mouths at your dining table.
First wash this yucky stuff, then cut off the florets.

Do you steam your veggies, btw? I used to always just boil them, but word on the street says steaming is the thing now. It's healthier or something.
After you steam (or boil) the veggies, sauté them with some eggs.

Sprinkle with salt and pepper and voila. By the way, I'm a faithful believer in this seasoned salt. I think it makes everything taste delish. Maybe not chocolate though...

You can be crazy and put some grated parmesan cheese before serving. I'm not crazy, because it means that my toddler will focus her whole attention on those tiny pieces of cheese and that will just negate the sole purpose of this proud my-child-eats-broccoli post. Nuh-uh!

And then, enjoy... Your meal and watching your toddler eat something that doesn't involve sugar.

I also got to enjoy my view;)

Coconut milk + chia seed pudding recipe

Have you heard of this super seed that's become a staple in every hippie's diet lately? I don't exactly consider myself a hippie (although I secretly want to be), but I jumped on the bandwagon and have fallen in love with chia seeds. I put them in everything: oatmeal, salads, yogurt parfaits...  And having been recently diagnosed with gestational diabetes (again, just like during my first pregnancy), I went bonkers when I tried this chia seed pudding recipe that was low-carb. My sweet (very sweet) tooth was skeptical at first, but I tried it and I LOVED it. You should try it too.

Here is what you'll need: (and you can adjust volumes of everything to suit your taste and needed amount... it's that easy and flexible)

1.5 c coconut milk (or coconut-almond milk)
5T chia seeds
some honey
some vanilla

Mix it all together and put in a fridge for 4-5 hours. The mixture will thicken, because the seeds have this amazing power to absorb liquids better than your drunken uncle.
Before serving, garnish with... well, anything you want, really. I LOVE it with raspberries, coconut shavings, and nuts, yes, all together.

ENJOY!