Wednesday, September 7, 2016

Perfectly Pumpkin Chocolate Bread!

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It's that time of year for all the pumpkin things!  I look forward to making pumpkin bread every year.  This year I googled what was the most popular pumpkin bread and the top recipe has 3 cups of sugar - I repeat THREE cups in ONE loaf of bread!  Why oh WHY on earth would you ever want something with that much sugar?  There is NO reason ever to have 3 cups of sugar in one loaf of bread.  That's absurd and quite possibly, what is wrong with today's weight issues.   This recipe is gluten-free (if you want it to be), low on sugar and absolutely delicious!  Please see notes below.*

Ingredients - 

7 oz cup of Buckwheat Flour
8 oz of Oat Flour * (see notes)
2 teas baking powder
3 heaping teas of pumpkin spice
1 teas of Ceylon Cinnamon

3 eggs
4 oz brown sugar
15 oz - Pumpkin
4 oz grass fed butter - room temp

2 oz almond milk (no additives)

Chocolate Chips or Chunks - 1 cup and extra for topping

Bake - 

Preheat oven to 350 degrees
Mix dry ingredients
Mix eggs, sugar, pumpkin and butter together
Add-in dry ingredients into wet
Mix until fluffy
Add-in 2 oz of almond milk
Mix - batter should be fluffy
Add-in Chocolate Chips/Chunks
Top with Chocolate Chips 


Pour into your bread loaf pan.  I use unbleached parchment with mine.
Bake for 35-40 minutes until knife comes out clean.

Cool slightly but then feel free to grab a coffee and enjoy! 
My Notes:

I do not normally post recipes until I have pictures I am happy with.  However, I have had so many emails for this and DMs from my Insta-Story Sneak Peak that I'm posting now.  Pictures will be replaced when ready.  You're welcome! ;)

I am obsessed with Buckwheat Flour right now, which is not wheat, but a fruit seed relating to rhubarb.  I also love oat flour, which is gluten-free, as well as buckwheat.  If you don't want or need gluten-free - spelt flour is my favorite flour to bake with.  Spelt is very gentle on your system, digests well and is delicious! 

As always - Ingredients Matter!  Never think your ingredients do not matter.  Food matters more than your new 'improved' iPhone or anything else!

I use organic and non-GMO ingredients - always!
Simply Organic Spices, Bobs Red Mill and Arrowhead Flours are amazing.
For Spelt Flour - One Organic


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Thursday, August 25, 2016

Simple Good Morning Porridge!

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Summer is still in full swing in the south (I'm currently in Birmingham), yet it's back to school time.  On mornings were you don't want to cook a full breakfast before work, school and everything moms do and rather than grabbing a packaged box of cereal - consider a simple breakfast.  Making steel cut oats doesn't require much effort and gives you that feeling of having made a "hearty" breakfast.


Try porridge with fresh berries, Korentji Cinnamon and a dash of nutmeg with a great cup of coffee or almond milk for the little ones and you have got yourself a simple and terrific way to start the day off!  And for the little ones, putting a teaspoon of brown sugar on top of the porridge makes it extra sweet!

My Notes:
I use organic fresh berries
Kitchen towel from Williams Sonoma (the brighter, the better)
I use Irish Steel Cut Oats
The tree cup makes me happy especially when I pretend I'm in the forrest from 
Yummy coffee is TOMS Roasting Co - try the Peru - fair trade happiness!

No, this is not sponsored.

Monday, August 22, 2016

Rosemary Sliced Potatoes!

You CAN cook!  

In this day and age, everywhere we look we see instant meals, fast food, boxed-no-prep "food".  This is utter BS.  YOU CAN COOK.  And cook we must - for our health and that of our children!  Food is more important now than ever before!  We must cook like our very health is depending on it.  I posted these over the holidays last year and someone commented that they love Hasselback Potatoes (name is from Restaurant Hasselbacken in Switzerland).  Honestly, I had NO idea that is what these were or that they had an actual name.  I really just call them sliced potatoes.  Whatever you call them, they are amazing and just about the easiest and prettiest way to cook potatoes!  

These have fresh rosemary, but you can use any herb you would like to try.


Ingredients - 

Potatoes to fill your pan or skillet
Olive Oil - several glugs
Fresh Rosemary - chopped fine
Pink Himalayan Sea Salt
Celtic Sea Salt
Pepper

COOK - 

Preheat your oven to 375 degrees
Wash and slice your potatoes ( I usually peel mine)
Start from one end and slice almost to the bottom of the potato, across potato
  Stop before you hit the bottom, so the potato stays together.
Add a glub of olive oil to your pan
Place potatoes on top of the olive oil - fill pan
Coat tops with olive oil
Sprinkle Pink and Celtic sea salts, pepper and chopped rosemary - a great job for the kids!

Bake for around 45-50 minutes or until done

If your oven runs high, you can place unbleached parchment on top of the pan for the first 20 minutes.

Happy cooking!



My Notes:

We are so thrilled to have The Feed Feed pic up this picture for their Staub feature!

Food matters.  I choose organic potatoes ALWAYS!
I look for spices that have not been irradiated or are full pesticides - I love Frontier Co-op and Simply Organic Spices!
Yes, if you follow me on Instagram, you already know I'm obsessed with cooking, food and my pans!
(Staub rules, if you didn't already know ;)


Cardamon Buckwheat Cake!

Our new obsession is buckwheat flour.  It's amazing and not wheat at all! Buckwheat is a fruit seed.  In fact, it is related to the rhubarb family and it is naturally gluten-free!  Buckwheat is high in magnesium, fiber and honestly, it is kind of a super food and we love it! (see notes at bottom for more info)  
Follow us on Instagram and don't forget to check out our Insta-Stories daily for more baking and buckwheat adventures!


Ingredients - 

Buckwheat Flour - 1 1/2 cups
Brown Sugar - 2/3
Baking Soda - 1.5 teas
Ceylon Cinnamon - 2 heaping teas
Cardamon - 1 heaping teas
Eggs - 2
Almond Milk or Grass Fed Whole Milk - 3/4 cup
Grass Fed Butter - 7 oz

Blackberries or whatever berries are in season - 2/3 cup or enough to decorate the top!

Bake - 

Preheat oven to 350 degrees
Line your square baking pan with unbleached parchment
Mix eggs, sugar and butter together
Mix your dry flour, soda, spices
Add the dry mix to the wet whilst mixing slowly
Add-in milk whilst stirring
Mix on medium high until fluffy

Pour mixture into lined baking pan
Top the mixture with fresh blackberries or frozen* (see notes)

Bake at 350 degrees for 20 minutes or until done

Enjoy warm with ice cream of your choice!

My Notes - 

As always, ingredients matter!
Choose spices that have not been irradiated and are free from pesticides
Fresh organic blackberries sit on top of the cake whilst frozen blackberries sink in (as seen above)
Both taste awesome though.
We choose pasture raised organic eggs
Almond milk should have no carageenan or other nasty additives

Food Matters! 
Now more than ever before.  Get back to real food, real baking and move away from packaged "foods", for the sake of your children's healthy future.

We paired ours with homemade burnt mallow ice cream! 
Recipe to come! 

Bookmark this cake for the upcoming holiday baking!

For more information on Buckwheat - 


Buckwheat - basic definition 




Friday, August 19, 2016

High Protein Blueberry Pancakes!



We made these blueberry pancakes the other morning with raw organic meal from Garden of Life and oh gracious, were they amazingly delicious!  Super simply and full of extra nutrients for the kids before they set off on their adventures for the day!  Obviously blackberries, raspberries, strawberries and wild blueberries work nicely - you choose!


Ingredients - 

1 cup - Oat Flour or Rice Flour (both are amazing and gluten free)
1 teas - Baking Powder 
2 teas - Ceylon Cinnamon (we use Simply Organic
1 teas - Nutmeg 
2 tbs - Brown Sugar (we use Wholesome Sweet's Organic)
1 full scoop - Raw Organic Meal (plain or vanilla)
1 cup - Almond Milk 
1 Eggs - pasture raised and organic
2 tbs of coconut oil (plus extra for pan)

1/2 cup fresh blueberries (organic and fair trade are supreme ) 

Mix your dry ingredients and add to your wet ingredients.
Mix well.
Drop spoonful into medium-heat skillet.
Cook for 1-2 minutes then flip!


Optional:

Heat extra blueberries for the topping, grass fed butter and real maple syrup!

Enjoy with Toms Roasting Coffee or Almond Milk!

Good morning, Sunshine! 

My Notes:


As always, ingredients matter.  Look for almond milk with no additives!
Pasture raised and organic eggs
Organic flours are extremely this day and age where non-organic wheat flours are typically drenched in Round-up before processing.  NO thank you!   

We just love Bobs Red Mill, One Degree Organic Flours and Arrow Mills Flours!

Eat well, lovelies.



Thursday, August 18, 2016

The Jolley-Rogers and the Ghostly Galleon & The Cave of Doom Readers for Kids!

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The Jolley-Rogers and the Cave of Doom and the Ghostly Galleon are new chapter books by Jonny Duddle and Templar Books are SO much fun!  Arrggg!  We are more than half-way through the first book, The Jolley-Rogers and the Ghostly Galleon and little one is loving it.  I read aloud to him every afternoon and we think it's exciting and adventurous and he looks forward to it every day!  



Every full moon, a mysterious ship is seen off the coast of Dull-on-Sea. Then, the next day, gold and jewelry are missing from homes, shops, and museums all over town. Matilda needs the Jolley-Rogers' help to investigate. Can Matilda and Jim Lad retrieve the stolen booty from the mysterious ship before the moon fades? Or will they end up stuck on board with a crew of ghostly pirates forever?



While the Jolley-Rogers are enjoying a day at the beach, Dad and Mom and little sister Nugget are mysteriously drawn into a cave. When they don't return, Jim Lad is suspicious and sends Bones the dog to Dull-on-Sea to find Matilda before he, too, ventures into the cave. Jim Lad soon discovers a magical haul of treasure inside the cave that has bewitched his family. Will the cave's sinister sea hags keep them prisoner forever, or can Matilda and Bones come to the Jolley-Rogers' rescue? - Templar Books


We made The Jolley-Rogers and the Cave of Doom and The Ghostly Galleon part of our back to school fun pack! 
Our Treasures: (not included in the prize)

Our colorful art treasures are from International Arrivals and they are SO much fun!
Tiny toy treasures are from The Land of Nod  
Card games are awesome treasures when traveling - from Peaceable Kingdom
Treasure Pack from Beatrix 

WIN:

We have a copy of each book for one winner!  Prize is shipped via publisher.  We are not responsible for shipping, prize or if your kids want to be pirates after reading! 


a Rafflecopter giveaway


We are so pleased to partner with Templar Publishing to find your child's new favorite book! Opinions are my own and these are books I absolutely choose for my own kids!

Monday, August 15, 2016

Cherry Tomato & Mushroom Pasta Bake!

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Ingredients - 

Mushrooms - 4 different kinds and 2 full cups - clean and slice
Olive Oil
Garlic - 2 large cloves - diced finely
Onion - 1 medium
16 oz of Cherry Tomatoes
32 oz tin of diced organic tomatoes 
Sea Salt
Pepper
Thyme - 2 pinches
Oregano - 2 pinches

Parmesan cheese - buy the best quality you can!

Pasta - 16 oz uncooked pasta of your choice shape/size


Cook - 

Cook your pasta according to package (or even better, make your own!) and set aside in your baking pan or skillet.

In sauce pan or dutch oven - 
Sauté your mushrooms, garlic, onion and spices in olive oil for about 2-3 minutes until done
Add in your cherry tomatoes and sauté for about a minute
Pour in your tin of diced tomato sauce
Taste and add-in additional Italian spices and sea salt
Cook at medium heat until hot.

Pour over your pasta in your baking pan.

Shred loads of parmesan cheese over top.

Bake for 10-12 minutes at 350 degrees.

Super easy and delicious for your next go-to meal.

Optional add-ins - 

Add-in sautéed red, orange and yellow peppers
Dash of balsamic vinegar whilst your sautéing your mushrooms are yummy


Check out these absolutely amazing mushrooms at Eataly in Chicago!


Nope, this is not sponsored. Just absolutely delicious.

Cooking Purply Cabbage & Sea Salt for Dinner!

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Quite possibly the most easiest dish you will cook this week - purply (because purply is fun to say) cabbage and sea salt!   Cooking and eating fresh food has never been more important than now.  Mostly because we have gone from a country that cooks to a people that no longer cooks and no longer really even knows what healthy eating is.  Eating healthy does not include packaged food from the "diet" section or the frozen section.  Eat fresh food.  Cook real food.  Teach your children about food for their healthy futures.  If you don't know how to cook, you're in luck because the information is there and easier than ever to find....if you want it.  Blogs, websites, Youtube, Amazon and Netflix are absolutely full of amazing and delicious resources!  

Get cooking - you CAN do it! 




Ingredients - 

Purple cabbage - really any color will do, but have you ever seen a more beautiful color than this purply cabbage?!

Himalayan Pink Sea Salt - if you don't have Pink Sea Salt, use Celtic or any sea salt. ( do NOT use the chemically refined table salt you grew up with)

Pepper - to taste

Olive Oil - (no worries...just get the best you can)

Balsamic Vinegar - please try to buy the best you can...it's amazing.

Cook - 

Slice your cabbage in half and slice thinly each half.
Have your kids try a piece of raw cabbage - it's awesome!
Heat your iron skillet.
Add a large dash of olive oil when at medium heat.
Sprinkle a dash of sea salt and pepper.
Add-in your cabbage 
Let the cabbage heat then stir
Sprinkle in a little bit more sea salt and olive oil.
Taste and add-in a dash of balsamic vinegar
Heat for a minute
Taste again and tweak salt, if needed.

When it is cooked to your liking - serve hot!

Food matters! 
Choose organic as often as you can.
Avoid GMOs (organic food is already non-GMO)
Start each shopping trip in the fruit and veggie department then head to the "other" section!


Food is Wellness.



Friday, August 5, 2016

Poppy Pickle Picture Book Giveaway! #TemplarBooks #spon


We are pleased to team up with Candlewick Press to bring you awesome books moms and kids will love!

Poppy Pickle  by Emma Yarlett is an absolutely delightful tale of Poppy, who's imagination is full of wondrous and colorful creatures!  We are huge fans of the art and simplicity of the story.  The pictures speak for themselves and this has become one of our favorite afternoon story time books.  

How BIG is YOUR Imagination?!

This is my kind of art! Absolutely dreamy!!

Poppy has the most extraordinary imagination. When she is sent upstairs to clean her room, she just can't help imagining, and suddenly . . . her imagination literally comes alive. Soon her room is jam-packed with all kinds of weird and wonderful creatures. There are a few problems, though: the mammoth puts his foot through the floor, and the hungry crocodile thinks Poppy would make a tasty snack. Poppy needs to get rid of all these creatures fast. But how?

We are so pleased to have a hardcover copy to giveaway.  Giveaway is for US only, please.  Prize is shipped via publisher.  We are not responsible for shipping, use or what kind of stories it inspires your little one to write! 




We happy team with Templar Publishing to introduce moms to new stories their children will love. Opinions are our own.  

Thursday, August 4, 2016

The Huntsman: Winter's War Trailers & Behind the Scenes!

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We are pleased to partner with Universal Pictures to promote The Huntsman: Winter's War! 

AVAILABLE ON DIGITAL HD AUGUST 2, 2016
4K ULTRA HDTM, BLU-RAY, DVD AND ON DEMAND ON AUGUST 23, 2016



If it’s the Snow White tale you’re looking for, discover the story that came before in The Huntsman: Winter’s War, coming to Digital HD on August 2, 2016 and 4K Ultra HDTM, Blu-ray, DVD and On Demand on August 23rd, from Universal Pictures Home Entertainment. The Huntsman: Winter’s War on Blu-ray™ and DVD includes an all-new extended edition of the epic action-adventure, plus exclusive bonus features that reveal the movie’s behind-the-scenes secrets.



The Huntsman: Winter’s War stars Charlize Theron (Mad Max: Fury RoadMonster) as the evil Queen Ravenna, who betrays her good sister Freya (Emily Blunt: SicarioEdge of Tomorrow) with an unforgivable act, freezing Freya’s heart to love and unleashing in her an icy power she never knew she possessed. Retreating to a kingdom far to the north, Freya raises an army of Huntsmen as her protectors, with the only rule that no two of them should ever fall in love. As a war for domination escalates between the two queens, the hero standing between good and evil is Freya’s most elite Huntsman, Eric (Chris Hemsworth: ThorStar Trek Into Darkness). Alongside fellow warrior Sara (Jessica Chastain: The Martian,The Help) — the only woman who has ever captured his heart — Eric must help Freya vanquish her sister or Ravenna’s wickedness will rule for eternity. 



Behind the scene look at wardrobe and makeup in The Huntsman: Winter's War!



We have partnered with Universal. Opinions are our own!