Avocado smoothie

5 dates pits removed

One apple peeled and seeded rough chopped

1 avocado remove peel and seed

3 cups almond milk

Place dates apples and some almond milk in blender blend until very smooth then add avocado and rest of almond milk blend until smooth if to thick add more almond milk and blend to mix enjoy.

Harira Moroccan Ramadan Soup

Put meat in a pressure cooker with two table spoons of olive oil. One chopped onion.

One tea cup (2ounces of dry garbanzo beans,

half tea cup 1 ounce of lentils.
One teaspoon of tumuric
Half teaspoon of black pepper
Half teaspoon of ginger
Salt to taste I make without salt and let everyone add the salt themselves
Fill third of the pressure cooker with water, close and cook for 45 minutes.

Shake from time to time to check the water so it won’t burn.
While it is cooking chop:
Half a bunch of cilantro and half a bunch of parsley.
2 or 3 branches of Chinese celery
All chopped finely. I use a food processor
These herbs when chopped will fill one soup bowl or less, no more.
Blend 5 or 6 tomatoes with 1 tablespoon of tomato paste.
After 45 minutes check the pressure cooker, check on the garbanzo beans is still hard cook for another 15 minutes.
Add chopped herbs and tomato souse and cook for 20 minutes.
Prepare flour mix in blender with 1 cup water and add little by little while stirring.
Cook for 15 minutes while stirring the whole time so flour won’t stick and give the soup a burning taste.

Harira Moroccan Ramadan Soup

Sugar Cookies

2 3/4 cups (358g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
1 cup + 2 tbsp (233g) granulated sugar
2 tbsp (28g) light brown sugar
1 large egg
2 tsp vanilla powder
1/4 cup sugar (additional for rolling)

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
Add the egg and mix until well combined.
Add the vanilla extract and mix until well combined.
Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
Place plastic wrap on counter use 2 pieces side by side then place waxed paper on top place dough on wax paper and shape into a cylinder shape rolling wax paper around it then wrap in plastic wrap place into freezer for 10 minutes to chill fast then cut into rounds and bake.
Can store raw dough in the freezer just pull out and completely thaw before baking .
Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Sugar cookies

Soup Moroccan vegetables

1/2 small acorn squash

1/4 gooseneck squash

2 carrots peeled and rough chopped

2 tomatoes peeled and halved

1 leek rough chopped washed well

Small bunch of parsley and cilantro

3 leaves Chinese celery

1 teaspoon each of ginger,turmeric,pepper

Salt to taste if using salt can cook without salt and add to taste later

1 teaspoon Moroccan salted butter aka smelly butter

1 tablespoon fenugreek seeds

1 quart chicken stock

3 cups water

1 chicken breast no skin

3 pieces laughing cow original cheese to be blended into the soup

Place everything into a pressure cooker and seal cook 20 minutes then release pressure and fish chicken out blend everything except chicken together add the cheese while blending .

Basic yeast Semolina bread

2 cups Semolina flour

2 cups all purpose flour

1 teaspoon salt

1 tablespoon yeast

1 teaspoon sugar

1 1/2 cups warm water

Proof yeast with water and sugar first once it’s active place in the mixer

Add the flours and salt mixed together , once dough is mixed turn on highest setting and beat (45 minutes dough will be elastic and slightly sticky to touch this is normal after mixing .

Melt butter and coat the dough in it let rise 45 minutes or so once doubled in size coat hands in butter and shape with Semolina flour into balls then flatten slightly let rise for 20 minutes.

To cook use a flat cast iron griddle heat up and butter griddle place bread on the griddle cook until brown, use a brush to coat uncooked side with melted butter before you flip bread cook until brown remove from heat .

Eat hot or cold .

Can store in freezer once completely cooled place in freezer bag and freeze

To heat from frozen use either oven or microwave in microwave 1 minute and check

Dough doubled
Bread cooking
Finished bread
Shaped bread in this picture I used whole wheat and Semolina flour

Eggs and tomatoes Moroccan style

3 -4 Roma tomatoes peeled and diced

3-4 pieces of garlic peeled and diced

1 tablespoon each of parsley and cilantro minced

1 tablespoon of olive oil

1/8 teaspoon of turmeric

1/4 teaspoon of pepper

1/4 teaspoon of cumin

1/8 of paprika

1/4 teaspoon of salt or to taste or no salt

6 eggs

I cooked in a 10 inch cast iron skillet

Cook tomatoes and garlic with spices until tomatoes are cooked if need be add a splash of water once tomatoes red cooked add eggs. and cover turn off

Eggs can be soft or hard it’s a personal preference can use more or less eggs depending on how much tomatoes to egg ratio you want can double recipe if you like .

Feeds 2 adults and one toddler who likes eggs

Serve with bread

Lamb Stew

3 carrots peeled and sliced into small peices

3 handfuls of small finger size potatoes cut in half

1 onion fine chopped

1 bulb of garlic peeled and choppe

3 stalks of celery chopped

Leftover roasted lamb chopped

1 tablespoons olive oil in sauce pan heat add chopped vegetables and meat sauté 5 minutes then add .

Salt and pepper to taste.

1 quart of stock note* I saved the liquid from the roast and used it and added 2 cups of water

Boil until vegetables are tender

3 tablespoons cornstarch mixed with 1 cup cold water

Add to stew and cook 5 more minutes then turn off and serve hot with bread or biscuits .

Note* you can use roasted beef in place of lamb or roasted chicken it’s a good way to use leftover roasted meat

Harsha (Moroccan Semolina Bread ) Double recipe

3 cups Semolina flour find grind (11/2 cups for single recipe)

1/2 teaspoon salt (1/4 teaspoons salt single recipe)

2 teaspoon baking powder (1 teaspoon baking powder single recipe)

Mix dry ingredients together until well blended

4 tablespoons of honey ( 2 tablespoons honey single recipe)

8 tablespoons melted butter (4 tablespoons melted butter)

Mix the butter and honey into the flour mixture until it looks like wet sand then add in the milk

1 3/4 cups milk to 2 cups depending on how the batter is ,(3/4-1 cup milk for single recipe)

Batter will be a bit wet set a timer and let sit for 5 minutes then shape into round shapes using a biscuit cutter to mold make a ball then flatten in the biscuit cutter I flatten on aluminum foil or waxed paper

Heat pan on stove to medium high then turn down to medium cook each side for five minutes

Serve hot with butter, honey, jam , cream cheese or serve savory with Moroccan olives and scrambled eggs seasoned with cumin and salt can add pepper if you want .

Can make a double batch and cool down they freeze great to freeze place on wax paper on a cookie sheet and freeze then place in a freezer bag .

To reheat use oven or microwave until hot . Goes great with Moroccan mint tea and coffee

Things I have learned from exclusive pumping Part 1

This post is long over due I am writing about my personal experience as a exclusive pumping mom and let’s start at the beginning in the beginning it’s hard and overwhelming and you have very sore nipples. My journey was hard and fought with some problems , the first being a premature baby who’s mouth was too small to latch on so I pumped every time I feed her day and night and I drank lots of water and electrolytes as well as eating enough calories and carbohydrates as well as protein then I would pump for about 30/45 minutes depending on how full my breasts felt .

The most important thing to remember about pumping is effective removal of milk equals more milk

The number one rule removal of milk equals more milk

A good pump schedule is a must when baby was first born I pumped every time she ate for the first 4 months here’s a sample of a pumping schedule

Sample exclusive pumping schedule

I had more milk then my baby would eat because I had a oversupply which isn’t as fun as it sounds because I was very prone to clogged ducts and mastitis so I had to frequently pump and take horse size pills of sunflower lecithin to help thin the fat so it didn’t stick and cause problem .

Power pumping is your friend if you feel like your breasts aren’t emptying it can also help increase your supply too if you feel you need more milk.

Cluster pumping mimics how babies cluster feed it’s good to cluster pump around when your baby is cluster feeding below cluster pumping is explained .

Cluster pumping mimics cluster feeding

Here’s a important note pace feeding is a must for babies eating breastmilk in a bottle I’ve attached pace feeding information

Pace feeding explained
Pace feeding

Flange sizing explained

Examples of too small just right and too big

When to change pumping parts when they wear out if exclusive pumping it’s more often than occasional pumping or part time pumping

How big babies stomach is in pictures

Normal pumping amounts per pumping session

Homemade Spaghetti Sauce

12 tomatoes 5 giant ones the rest small

2 bulbs of garlic peeled and crushed up

1 white sweet onion chopped

Sweet basil 1 bunch

Oregano 1 bunch

Marjoram 1 bunch

1 cup mushrooms chopped

Salt and pepper to taste

Place in saucepan and cover with water bring to boil then reduce heat and simmer until everything is mushy remove from heat add salt and pepper to taste . Remove herb stems and cool down then run through a blender and serve with pasta or can use as pizza sauce

I cooked my sauce for about two hours

Sauce before blending
Sauce after running through a blender