Bag Burst Science Experiment

Looking for a fun Science experiment to do with the little ones? The kiddo and I both enjoyed this. We started out with a smaller bag first and the decided to go bigger. Because, why not?

If you're doing the smaller ziplock bag, here's the recipe:

Put 2 tablespoons of baking soda in a small torn of square of a napkin. Fold the napkin into a little packet. In your ziplock bag add 1/2 cup of water and 1/2 cup of vinegar. Go outside, put folded napkin inside bag and quickly close bag, you may need to give the bag a little shake. Then the bag will slowly start to fill up and after a few seconds should pop.

We got a bigger pop when we used a gallon size bag. The recipe for that size is:

Tear a napkin in half and add 1/2 cup of baking soda, make napkin packet again. In your gallon size bag, add 2 cups of water and 2 cups of vinegar. We added some food coloring to our second bag. Again, go outside and add packet. Zip bag close, give a little shake and enjoy! :)

Glazed Sugar Cookie Muffins

Oh. My. Yummy. Seriously y'all. These Sugar Cookie Muffins are so delicious, easy to make and they're gluten/dairy free.

Have you seen my Gluten/Dairy Free Sugar Cookie Donuts recipe? I used that recipe to make these muffins, so be sure and check it out! I baked for 14 mins total.

For the topping you need:

2/3 cups Organic Coconut Palm Sugar (Vanilla)

1/2 teaspoon Cinnamon 
1 teaspoon Pumpkin Pie Spice 

4 tablespoons Melted Butter (I use Earth Balance)

Melt butter. Mix dry ingredients in a separate bowl. Dip the top of your muffins in the butter and then in your dry ingredients bowl. Set aside. *I had dry ingredient mix left over, my little guy and the hubs ate some of the muffins the night before. You don't have to make these a day before eating, I did so I wouldn't have to worry about baking them that morning.

Now for your glaze.

You need to melt 3 tablespoon butter (again I used Earth Balance) in a medium sauce pan on medium heat. Then add about a 1/2 cup of your Organic Coconut Palm Sugar (Vanilla) (I just eyeballed it, did a little less than 1/2 cup). Next add 1 teaspoon Organic Vanilla Extract and 2 tablespoons Organic Cane Sugar (I picked both of these ingredients up at my local Whole Foods). Mix well!

We spooned our glaze on just one muffin at a time and refrigerated the rest of the glaze for when we're ready for another delish muffin!

So yummy y'all, hope you enjoy!

Homemade Taco Sauce

 Have you ever thought about making your own taco sauce instead of buying from the store?  It's super easy. And way...WAY healthier. Have you checked out the ingredients from a store bought bottle? Let me help you with that....

This is the Taco Bell brand. Let's look at Sodium Benzoate as a preservative. Some may not realize this but it has the ability to deprive the cells of oxygen, break down the immune system and cause cancer. It's found its way into thousands of products, even foods that are labeled as all natural. But don't be fooled. While benzoic acid is found naturally in low levels in many fruits, the sodium benzoate listed on a product's label is synthesized in a lab.

So why is it in our food? Simple. It's the cheapest mold inhibitor on the market and extends shelf life. Learn more at Natural News

Want to make your own? This is what you need:

1 can of Organic Tomato Paste
2 teaspoon Arrowroot (I use this instead of corn starch)
1 tablespoon Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon  Cayenne (add more if you like really spicy sauce)
4 teaspoons Chili Powder
1 teaspoon Himalayan Pink Salt

Here's what you do:
Dissolve arrowroot in 3 cups of water in a medium sauce pan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 5 mins. Allow to cool before pouring into bowl/bottle.
Can keep for up to a week in the refrigerator, shake well before each use.

I didn't have anything to store my sauce in, so I was using a bowl (this recipe makes a lot). And then my kiddo said "Let's use my lemonade bottle." Hello recycling and reusing. Works perfectly!

Enjoy.....

Peanut Butter Pumpkin Chia Seed Pudding

Okay....I'll be the first to admit. It doesn't :look: very pretty, but it tastes pretty amazing.

I'm a perfectionist when it comes to putting together a new recipe. I wanted to get the amount of ingredients just right, so this is actually my third batch. My other two batches didn't included peanut butter, it was actually a last minute idea. Glad I included it though!

This pudding includes Chia Seed (as you noticed in the title ;) ). Did you know that to the ancient Aztecs, chia seed was not only a food staple but was also regarded a valuable commodity or currency in the trade or exchange of other goods. Although they couldn’t have known the full nutritional and antioxidant value of the tiny seed, they did observe its effects and gave named the plant chia, which means “strength.”
 
Chia seed is equally valued today as a superfood because it is abundant in protein, essential vitamins and minerals, amino acids and antioxidants, including quercetin and kaempferol. In terms of fiber, a mere one-ounce serving (about 2 tablespoons) provides more than 40% of the recommended daily intake of dietary fiber.

Ingredients Needed:

1/2 cup of Organic Pumpkin
1/2 cup of Honey Roasted Peanut Butter (I get mine freshly made from Whole Foods)
2/3 cup Almond Milk (I use Vanilla)
1 teaspoon Organic Vanilla Extract
1 tablespoon Honey
1/4 cup Chia Seed
1/8 teaspoon Cinnamon (add more if you like a stronger cinnamon flavor)
1/2 teaspoon Pumpkin Pie Spice

Let's Get Started:
Mix your pumpkin, peanut butter and milk together first! Then, I add one spice at a time, mix well! Add vanilla extract and honey, mix! Add in your chia seeds and mix!

Pour into whatever bowl/dish you are using to store your pudding in (I use a glass casserole dish that has a lid) and let set in refrigerator for at least 3 hours.

And enjoy....