Yes, these are the types of things we do while on vacation at home in the Okanagan…



Stop on the side of a random road in Lavington, pile out of the car, and ostrich watch.
♥
Yes, these are the types of things we do while on vacation at home in the Okanagan…



Stop on the side of a random road in Lavington, pile out of the car, and ostrich watch.
♥
Gracen’s been talking about applesauce {and the fact that her Mama may have eaten what was left of our strawberry applesauce during nap time one day a few weeks back} for a long time now, so I decided we’d make a new batch today.
There were a ton of yummy nectarines laying around Grandma Charlotte’s kitchen and we just picked up some local apricots during our most recent visit to Davison Orchards, so we decided to switch things up a bit… This time around, it was going to be nectarine apricot applesauce. Sounds yummy, right?

Here’s our list of ingredients… A few apples, a couple of small nectarines, a couple of apricots, a little water, and some of the most delicious smelling Mexican vanilla you’ve ever come in contact with.
You’ll have to excuse our ‘vacation look’… Messy hair, no make-up and comfy clothes is the way to go when in relaxation mode. Plus, you don’t have to look nice to whip up a delicious snack, now do you? ☺
To get started, wash, peel, and chop all of your fruit.
And put it in a pot.
Next, pour in a little water…
And a capful of really good vanilla.
Give everything a little stir…
And pop it on the stove. Cover the pot and let the mixture simmer on medium low for the better part of an hour.
When the fruit is nice and soft, remove it from the heat.
After it’s cooled for a few minutes, arm your little one with giant oven mitts and get mashing.
Eat it while it’s still warm, or transfer it into a mason jar and store in the fridge for later.
{No Sugar Added} Nectarine Apricot Applesauce
Wash, peel, and chop all fruit. Put it in a pot with the water and vanilla. Give the mixture a quick stir, then cover and simmer over medium low heat for 45 minutes to an hour. When the fruit is good and soft, remove the pot from the heat. Mash until your desired consistency is reached. Serve warm or refrigerate for future use.
Enjoy!


Sometimes I miss Kuwait.
Like, really miss Kuwait.
I knew I would (I may have sat in the back of the taxi with silent tears streaming down my face as we drove away from our baby girl’s first ever home and made our way to the smoke-filled airport for the very last time), but I miss it more than I expected to. No, I don’t miss the insanity of the highways, the snail’s pace at which government processes happen there, the nearly impossible task of finding black beans on grocery shelves, or the dust storms that turn the sky orange and coat your apartment in a thick layer of sand.
What I do miss though, is the community we had there. I miss being constantly being surrounded by friends and fellow stay-at-home-mamas. I miss impromptu baby play dates that were as easy as taking an elevator a few floors up or down. I miss walking over to the building next door for take out and homemade wine with friends. I miss our door being knocked on by people just stopping by to say hello.
But then I see photos like these {taken by Bradley while out for a walk with Miss G this morning}… And they remind me of why we’re at home in Canada right now. Because a little girl meandering through a field of flowers surrounded by fresh air and tree-covered mountains just doesn’t happen in Kuwait…
♥
This afternoon we headed into town to visit with Manmaw Sue {and Rorie and my Aunt and Uncle}. We met at our favourite spot – Davison Orchards and Grae didn’t waste any time letting everyone know just what she wanted to do – feed the animals. Luckily, Grandma Sue and Rorie came armed with a pocket full of quarters because I think we fed every single animal on the farm. Twice. Grae was even brave enough to feed a few of the animals on her own.

Putting those quarters to use!
Lulu and Manmaw.
Hungry goat.
Brave girl!
Feeding the sheep.
Sending a cup full of treats up to the top.
Spreading the love to Salsa, the 26 year old donkey.
Snacks and stickers.
The afternoon ended with a sudden thunder storm so violent that it caused Grae to break into tears, which in turn led our very sweet cashier to retrieve a big white chocolate chunk cookie for her, which in turn led me to have to {very awkwardly} explain our choice to not feed Gracen refined sugar or junk food… But that’s another story…
♥
I don’t know how this happened, but somehow we’re amidst party planning Miss G’s second birthday. Good LORD. The first year flew by, and this one has gone by even more quickly. *sigh*
With just over a month until our little lady officially turns two, we headed out into Manmaw Charlotte and Poppop’s backyard this afternoon (yay for being back in the Okanagan!) to snap a photo for this year’s birthday invitation.
She was such a good sport and with a little help from Papa’s crazy attention-grabbing dances, we were able to get a bunch of shots I love. Here are some of the outtakes…








Ironically, we ended up using the afternoon’s most candid shot on the invites. With the help of a free printable I found online, Brad designed a beautiful two-sided invite that will be perfect for her backyard picnic themed party. (Can’t wait to share it closer to the big day!)
Although I have mixed feelings about this whole my-girl-is-growing-up-before-my-eyes thing, I’m so excited about all of the little projects planned for this week’s vacation. Invites, decor, favours – I love it all.
Perhaps a couple of sneak peaks are in order?
♥
Last month (yes, I’m a wee bit behind!) we spent a glorious 10 days at “home” in the Okanagan with family and friends which is why these photos look a little different than the ones usually on my Toddler Food posts. Here’s some of what our little lady ate during our trip…
Breakfast: Organic wholewheat waffle with a dollop of plain organic yogurt and fresh strawberry slices.
Breakfast // Organic “Cheesy eggs” (Papa’s specialty) and garden strawberries and banana slices.
Breakfast // Multigrain french toast. Mango slices.
Breakfast // Multigrain toast with all-natural peanut butter and Crofter’s All-Natural Fruit Spread. Raspberries, mango, and fresh pineapple.
Breakfast // Mango oatmeal with flax seeds, sunflower seeds, and whole organic milk.
Breakfast // Organic cheesy eggs. Avocado smashed on wholewheat toast. Grapes and blackberries.
Snack // Strawberry slices and mango chunks.
Snacks {on the go} // Dried nothing added mango. Raw walnuts and almonds. Baby rainbow carrots. Granny smith slices. Fresh raspberries.
Snack // Baby rainbow carrots (Grae’s choice of farmer’s market treats).
Snack // Two ingredient ice cream turned raspberry sorbet {simply by reblending with frozen raspberries added}.
Snack // Fresh cherries.
Lunch // Egg salad on organic multi-seed flat bread. Steamed rainbow carrots. Fresh mango, pineapple, and strawberries.
Lunch // Seedy turkey meatballs. Mexican quinoa salad.
Lunch // Brown rice avocado maki.
Lunch // Wholewheat rotini with sautéed spinach, steamed garden green beans, and garlic shrimp.
Dinner // Lemon roasted salmon. Smashed baby potatoes with rosemary. Mexican quinoa salad. Veggie salad.
Dinner // Grilled chicken. Pear and pecorino ravioli. Steamed asparagus. Steamed broccoli with cheese sauce.
Dinner // ‘Knock your socks off’ chicken (chicken, peppers, and onions in a spicy sauce) on brown rice. Sautéed mushrooms.
Dinner // Whole wheat rotini with steamed broccoli, grilled chicken, and fresh parmesan. Sauteed onions and yellow peppers. Kale chips.
Dinner // Grilled chicken. Greek green salad. Curried pea salad. Mexican quinoa salad.
Dessert // Two ingredient ice cream with fresh raspberries.
I know I shared a couple of photos taken by Gracen’s Auntie Roz a little while ago, but over the course of this past week, my inbox has received several new surprises and I just can’t help but share. They’re just so beautiful.






Love, love, love them.Miss G has been a Karmin fan for a long while now and I don’t blame her – they’re pretty awesome. Though her original favourite was Brokenhearted, these two songs have been on repeat so much during the last month that I’ve had to start putting limits on how often we can listen to them. Inevitably, after the ration is up, I hear “Mor Boom Boom Baby, pleasch, Mama?” or “Mor Money Money Money, pleasch, Mama?” in the sweetest little voice possible. Tough to resist, I tell ya.
♥
During the last couple of weeks of gorgeous weather, our popsicle supply has been hit hard. With one lone popsicle left in the freezer, it was time to replenish our supply. I came across this idea a while back on Super Healthy Kids and loved the simplicity of it. Just two ingredients? Yes please.
Here is everything you need to whip up a batch of your own… A bowl of strawberries (washed and hulled), plain organic full-fat yogurt (the thicker the better), a food processor (or good blender), and some popsicle moulds (these are my makeshift moulds that I love because of their small size – cheap containers with slits cut in the lids). Ooh – and a spoon. Can’t leave that out.
Get started by putting your strawberries into your food processor.
Let them mix until they start to turn into a puree. You can stop while the mixture is still chunky, or blend a little longer for a smoother texture, depending on your child’s preferences.
Take a little taste. If desired, you can add a touch of pure maple syrup or honey at this point and then mix again, but Grae’s enthusiastic “Mmmmmm” and request for more told me that ours was plenty sweet. (Keep in mind that the finished product will be slightly more tart.)
Transfer your strawberry puree into a measuring cup for easy pouring.
Now you’re ready to put the popsicles together. Start by adding a little scoop of yogurt into each mould. (We used plain yogurt because it’s what Gracen is used to eating, but if you don’t mind the added sugar, you could easily use a vanilla, honey, or berry flavoured yogurt. If possible, try to pick a thicker yogurt as it will make the ‘layering’ easier. Greek yogurt would be perfect.)
Next, cover the yogurt with strawberry puree.
Then add another spoonful of yogurt.
Continue layering until your moulds are nearly full.
Secure the lids onto your moulds and add the popsicle sticks (if needed).
Done! Place your strawberry creamsicles into the freezer overnight (or at least for a few hours)
And now for the best part – let your munchkin slurp up the remaining strawberry juice if there is any. Yuuuuum.
Healthy Homemade Strawberry Creamsicles
Place strawberries in food processor or blender and mix until they form a puree, then transfer mixture into a measuring cup for easy pouring. Fill your popsicle moulds with layers of yogurt and puree until nearly full. Freeze overnight.
Enjoy!
Headed out the door on our first Mama and Grae only States trip.
As we exited off of the highway and got onto the country-esque 8th Avenue…
Gracen: Grae Grae see horsey?
Mama: Maybe, Love. You’ll really have to watch out your windows to try to see a horsey.
Gracen: See moo?
Mama: I don’t know if we’ll see a cow, Grae. We’re almost at the border crossing now.
Gracen: Horsey, noooo. Moo, noooo. Grae Grae see baby llama? Yaaaaaah. See baby llama, pleasch, Mama??
Mama: (giggling) Sweetie, I don’t think we’re going to see a horse, cow, or baby llama today. We’ll be sure to stop and see the llamas when we go back to Manmaw’s this weekend, okay?
As we waited in line at the border crossing…
Gracen: (getting antsy while strapped into her carseat without the car moving)
Mama: Don’t worry, Grae. We just have to talk to the man at the booth and then we’ll be on our way again. (Not sure why I assumed it would be a male border crossing guard, but I did.)
Gracen: See man?
Mama: Yes, Lovey. We need to see the man to show him our passports.
Gracen: Man black man?
Mama: Hmm… I don’t know what colour the man will be, Grae.
Gracen: Papa man?
Mama: Yes, Papa is a man.
Gracen: Papa orange-y man!
As we were heading into the washroom area in Target and a large, moustached, motorbiking looking man was exiting…
Gracen: (pointing very obviously at the man) BIG MAN PEE PEE?
Never a dull moment with this little lady…
♥
Photo taken with Instagram. Find me under jkossowan.
Gracen and I had so much fun with this little project today. It’s been flying around the web like crazy recently, (like here and here and here and here) so when we came across plain white bowls for $1 each the other day, I knew we’d be giving it a shot very soon.
All you need is some plain dinnerware, a Sharpie or two, and in our case, some tape, and a pair of scissors.
Because we chose to decorate bowls, I wanted to tape off the inside of the bowl, where the food goes. Some may say that the Sharpie is sealed in by the end of the process, but something just doesn’t seem right about putting Grae’s food on top of permanent marker. Plus, I think having just the rim decorated looks cute. Painter’s tape would have been the obvious choice here, but since I didn’t have any lying around, we made do with packaging tape and it worked just fine.

Grae got started drawing right away. I explained that we weren’t drawing in the middle of the bowl and that we were just decorating around the edge, and that’s exactly what she did (therefore the tape was pretty much unnecessary, but hey, you never know).
When I asked Gracen what I should draw on my dish, her immediate response was, “Apple!” I ran with that idea, and since she’s been so interested in colours for the past couple of months, I got started on a little colours of the rainbow theme of sorts.


Gracen drew and drew and drew and never did I have to encourage her to keep going, choose a new colour, or fill in a blank space. She was having so much fun and was so thrilled about the fact that she was using Mama’s ‘special’ markers that she had more than enough motivation for over an hour’s worth of drawing.
Of course, in that hour, she stopped to come over and admire my dish several times. She’d look with big eyes, then nod her head with a slow, enthusiastic “Yaaaaaaa…” and a sweet little smile on her face, in obvious approval. Then she’d go on to point out the colours and pictures she saw {and shared those she wanted to see in the very near future – my apple, tree, birdie, and banana were all ideas she offered}.

The finishing touch was to happily sprinkle her entire rim with dots of different colours. She’d stop a moment, glance at it sideways, then pick up another Sharpie and add more. This continued again and again until one time she took that same sideways glance, then very nonchalantly announced “All done”. And that was that.
Before we could get it in the house to cure in the oven, she wanted to put her new dish to use, so she carefully browsed through the garden for a handful of ripe strawberries and a sprig of mint.
With her snack gone in less than a minute (yes, she shoved that entire thing of mint in her mouth and chowed down on it like the rabbits at Maplewood Farm), it was time to show off our finished products.

One final touch to add – our names, the year, and for Grae, her bright green signature.
And then into the oven they went. In attempt to “bake the marker on better”, I amped up the heat to 400 and left the dishes in for 45 minutes, despite the general recommendation of baking them at 300 degrees for 30 minutes. Bad idea. Although Miss G’s came out fine, my lighter colours really, really faded, some to the point of becoming nearly invisible. Learn from my mistake. The good news is that there’s an easy fix for mistakes such as mine. Just simply redraw your design and then pop it back in the oven for another 30 minutes at 300.
We let our bowls cool, gave them a good {hand} wash, and used them for dinner. I did try washing them (okay, maybe I even scrubbed a little bit), and so far, so good. The designs still look exactly as they did, and I’m hoping they stay that way for a while at least.
This was such a fun, easy, and inexpensive project and I’d highly recommend giving it a try. While Gracen (almost 23 months old) loved it, I think older kids would like it just as much. On top of it all, wouldn’t a hand decorated mug or dish make a great gift for a grandparent, aunt, uncle, or parent? (I must keep that in mind!)
If you do try this project, here are a few tips I learned along the way:
♥
Somehow a quick fan stop at Home Depot became a morning at IKEA. Oopsies! I blame it on Grae… Clearly she’s the one that loves the place. ☺
moving in // lounging
bed tester // “blankie, Mama?”
no hands // soup taster
hiding // new fabric
convinced Mama to buy restaurant food // first ever white flour pancake
♥
Taken with Instagram. Find me under jkossowan.
On the way to the store for a highly anticipated sticker stock-up…
Gracen: Mama pick stick-er, noooo. Grae Grae pick stick-er, yaaaaaah!
Point taken, Grae. You’re a big girl and you want to do it all by yourself. Don’t worry, Mama understands.
♥
When I was gifted my first ever {decent} food processor for my birthday, I had two things I knew I needed to make asap. The first, two ingredient ice cream, got taken care of while we were still on vacation. The second was fresh pesto. I returned home eager to whip up my first batch of the delicious green sauce, only to find that both of my basil plants had been badly eaten while away. Phooey. The project got put on the back burner for a little while until it was time to whip up lunch today and my giant container of organic baby spinach reminded me of something I’ve seen numerous times online… Pesto made with spinach! Brilliant, really. Who doesn’t love adding another way to sneak loads of spinach into their family’s meals? So spinach pesto it was. I gathered up my sous chef and a good amount of the basil I did have left in the garden, and got busy.
First, we gathered our ingredients – organic baby spinach, olive oil, sea salt, asiago cheese, basil, lemon, a couple of cloves of garlic, and some walnuts. (I did consider using the pine nuts I have stashed away in the freezer, but those things are like gold nowadays, so walnuts it was. On the plus side, my mom, a health fanatic of many, many years recently told me that everyone should be eating a few walnuts a day, so there you go. Our walnut intake for the day is covered.)
Start out by placing your clean, dry spinach leaves directly into your food processor.
Next, add the walnuts…
And asiago. (Parmigiano would obviously be the more traditional choice here, but I like to change things up now and then.)
Next, add a couple of whole raw garlic cloves. Just be warned that the finished result is quite garlicky. If you prefer a more subtle garlic flavour, I suggest just adding one.
Next, give your fresh basil a good whiff…
And then add it to the food processor.
Grind in just a touch of sea salt.
And add a squeeze of fresh lemon juice.
Give everything a couple of pulses first, then turn it on while slowly drizzling the olive oil in. Blend until your desired consistency is reached. We made ours quite smooth this time around, but slightly chunky is just as good.
Next, take a little spoonful and let your toddler dip her finger in.
When you receive enthusiastic nods of approval and shouts for “More!”, you know you’re done.
Transfer into a mason jar for storage in the fridge, or use immediately for lunch (in this case, a warm orzo salad with spinach pesto, roasted red peppers, and toasted pine nuts).
Homemade Spinach Walnut Asiago Pesto
Place all ingredients except olive oil into a food processor and pulse a couple of times. Turn food processor on and drizzle in olive oil as the mixture blends. Stop the food processor when the sauce reaches your desired consistency. Transfer into a mason jar and store in the fridge or use immediately on pizza, pasta, crackers, or bread.
Enjoy!
With a freezer already full of two ingredient ice cream, frozen bananas waiting to be turned into smoothies, and a few beginning to speckle bananas in the fruit bowl, I decided we’d try something new today… A much healthier version of one of my childhood favourites – frozen chocolate-dipped bananas from Dairy Queen (does anyone remember those?)
Our line up of ingredients: bananas, all-natural peanut butter, wooden popsicle sticks, and toppings. (Grae picked sesame seeds, organic raisins, sunflower seeds, and organic brown rice puffs, but almost anything would work… Dried cranberries, chopped nuts, and granola would be yummy too.)
To get started, peel a couple of bananas.
And then chop them roughly in half.
Now for the messy part… Spread your peanut butter on the banana halves. (Gracen started by spreading peanut butter on one side, then I’d insert the popsicle stick, flip the banana over, and gently cover the other side.)
It doesn’t have to be perfect, but you want most of your banana covered in a layer of peanut butter by the time you’re through.
Next, take your banana and roll it in the topping(s) of your choice. Larger items, such as raisins, can be added by hand afterwards.
Place your pops on a tray and pop them in the freezer for at least an hour or so.
In the meantime, let your little munchkin {messily} lick the spoon and snack on the leftovers.
Once they’re at least semi-frozen, serve them as a snack or for dessert.
Or heck, why not breakfast?! If there’s ever been a breakfast-appropriate popsicle, this has got to be it.
{Healthy} Frozen Banana Pops
Peel your bananas and chop in half. Gently cover the bananas in nut butter and insert your wooden popsicle sticks. Holding onto the stick, roll your banana in the desired toppings. Place on a tray or baking sheet and freeze.
Enjoy!