Bird Mobile(s)

Years ago I fell upon a bird mobile pattern from Spool Sewing and HAD to make one. The birds turned out great but balancing birds on various seperate branches and trying to get everything to balance was, well, hell so it’s still hanging in a closet unfinished. Fast forward to July of this year when I was decorating my then soon to be nephews nursery and thought I could make one but all on one branch! No balancing act so all the fun and no hell.

I googled Spool Sewing bird mobile and realised the website and pattern had been taken down. However I fell upon this lovely blogger who posted the PDF pattern and an explanation of why it disappeared.

With my boyfriend and dog in tow, off we went to the nearby woods to find the perfect branch. Branches need to speak to me, I told my boyfriend when he asked what was taking so long. So I found several branches that I felt had the shape and size I wanted, filled the car trunk (and part of the back seat) and went home.

Part of the fun (ok maybe 1/2 of it) was matching the various fabrics to get the perfect 7 littles birds…

Then I held up the branch to determine how I wanted it to hang so I could screw in the tiny eye hooks at just the right place. Next I threaded a very fine gauge wire and attached it to the eye hooks I already secured. I used 2 step ladders and an extendable painting stick as my assembly area. While my glue gun was heating up, I trimmed the branch, removing small branches here and there.

The rest is pretty obvious, I glued the birds to the branch, lol. After it was all done, I realised felt leaves would be a PERFECT add-on, so well, that’s what I did.

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While I was sewing the perfect 7 blue birds for my nephew, I fell upon lilac fabric remnants and knew I HAD to make a 2nd mobile for my god daughters soon to be babies nursery. 

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They are both so different yet so cute and I ADORE how they both turned out!

XO Talie & Sasha

 

 

 

 

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Nut butters – the differences!

Did you know there are often 2 varieties of nut butters for the same nut? I didn’t.. and if you are like me, PICKY, you too might have found your 1st non-peanut butter experience utterly disappointing.

When I started my anti-inflammatory diet I was told to replace my beloved peanut butter with almond butter. I thought “ok well I like almonds, almond butter will taste ok”. So I went to Costco and bought the BIG jar of almond butter and the next morning made my usual smoothie with it. I wanted to cry. 

It tasted awful, sort of bitter and just altered the entire taste of my smoothie to an unpalatable taste.

I left the jar untouched… feeling like there were no other options. It wasn’t until a trip to Avril that I discovered a)how many different nuts had been converted into nut butters but more importantly b)that there were 2 jars of almond butter from the same manufacturer with different labels. I started reading and realised that you have your typical roasted nut butter and then you had raw nut butter. I bought a jar of raw almond butter from the same manufacturer that I had bought my untouched almond butter from and went home to try it.

What a difference!!!! It wasn’t bitter, didn’t over power the taste of my smoothie and dare I say, you couldn’t really taste it?!

Whats the big friggin difference? Raw isn’t a big fancy word for some vegan/earth friendly/hippy foodie thingy, it just means the nuts weren’t roasted before they grind them to a butter.The roasting process, like for any food, changes the taste and in some foods, you might not always like the taste.

I’ve since tasted both roasted and raw cashew butter as well as roasted sunflower seed butter. I found that almond butter had the more distinctive taste difference. Roasted cashew butter is ok, I didn’t find it utterly disgusting like I did the roasted almond butter, but I still prefer raw butter and overall I prefer cashew butter. The sunflower seed butter “almost” tastes like peanut butter so if you want a PB&J, go with sunflower seed butter (I like the brand “sunbutter).

Now, most of the nut butters you find in standard grocery stores will be roasted. If the label doesn’t say whether its roasted or raw, look at the ingredients, it will say, for example, “roasted almonds”. Then you know it’s roasted and not raw. If you want raw nut butters, look in the organic food aisle or go to health food grocery stores for a HUGE variety.

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Cherry Boost Smoothie

A breakfast (or snack!) smoothie I love to make. The maca powder gives you the energy boost you need to get you through the day!

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Cherry Boost Smoothie
Serves 1
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Ingredients
  1. 1 cup frozen pitted cherries
  2. 1 cup unsweetened almond milk
  3. 1 tbsp of your favorite nut butter
  4. 1 tbsp hemp seeds
  5. 1 tsp honey
  6. 1 tsp maca powder
Instructions
  1. Combine all ingredients in your Nutribullet or blender and blend until smooth
http://chantalrogers.com/

 

 

 

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Cinnamon Smoothie

photo 1-9I came across a facebook post from Manitoba Harvest that made me dream of my sugar laden Starbucks Cinnamon Latte, their Cinna-Butter Bliss Smoothie.

I decided to give the recipe a twist and WOW, it hit the spot! I forgot all about that drink, what was it again? Starbucks something??? I can’t remember, my belly is happy!

 

Cinnamon Smoothie
Serves 1
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Ingredients
  1. 1/3 of a banana
  2. 1/2 ripe avocado
  3. 3/4 cup unsweetened coconut beverage (I really like Coconut Dream)
  4. 3/4 unsweetened almond milk
  5. 1 tbsp honey
  6. 1 tbsp your favorite nut butter (I prefer cashew butter)
  7. 1 tbsp hemp seeds (Manitoba Harvest)
  8. 1 tsp cinnamon
Instructions
  1. Combine all ingredients into Nutribullet or Blender and blend until smooth - ENJOY!
http://chantalrogers.com/
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Cilantro Lime Grilled Chicken – OMG I’m in LOVE

I was at the dentist waiting for Marc to be done, so I was bored and looking through Pinterest. I came across several pictures of grilled chicken captioned “Cilantro”, or “Cilantro Lime” and I was intrigued.. but some recipes were spam, which is my biggest pet peeve with Pinterest, and other recipes were too complicated for nothing. But damn, it looked too good, so I decided to make my own. Last night I threw some ingredients together and OMG the results are divine. Marc said this tasted like something he would eat in a good restaurant! I’m HOOKED!

Cilantro Lime Grilled Chicken
Serves 4
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Ingredients
  1. 4 Chicken breasts or 10-12 boneless skinless thighs
Cilantro Lime Marinade
  1. Approx. ½ cup washed cilantro (loosely pack in measuring cup)
  2. Juice of 2 limes
  3. 4 cloves of garlic peeled
  4. 1 fresh serrano pepper*
  5. ¼ - ½ cup olive oil
  6. 1 tsp himalayan salt
  7. 1 tsp cracked black pepper
Sweet Chili Glaze
  1. ½ cup rice vinegar
  2. 2 tbsp honey
  3. 3 cloves garlic crushed
  4. 1 tsp crushed chili flakes
  5. ½ tsp himalayan salt
Instructions
  1. Start with ¼ cup of olive oil and remaining ingredients in a food processor (I used my nutribullet) and puree.
  2. Add more olive oil to reach the desired consistency. You want it liquid enough to coat the meat, but not too oily that it doesn’t “stick”.
  3. Place chicken and marinade in a plastic storage bag, shake well to coat and refrigerate overnight.
  4. To make glaze place all ingredients in a small pot and bring to a boil, simmer 5-10 minutes until reduced to a syrup consistency.
  5. Use immediately or refrigerate until ready to use. I warn you, boiling rice vinegar STINKS! Don;t be scared, it tastes NOTHING like it smells ;)
  6. Grill on BBQ to cook and 2 minutes before ready, baste with sweet chili glaze.
  7. Enjoy!
Notes
  1. *you can add any mild to super hot pepper, based on what you can handle! I find serrano a good choice because it’s considered medium hot but in a marinade it’s diluted enough to just give it a kick and nice taste.
  2. Make ahead – freeze the chicken and marinade and thaw overnight in refrigerator
http://chantalrogers.com/
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