Last week I adapted a pinterest recipe I saw floating around facebook... it called for tortillas and toppings and turned them into pizza! So being a low-carb household seriously missing some pizza in our world - I had to give it a shot... 

Ingredients:

1 package low-carb tortillas (Mission are our favorite) 

1 package shredded cheese (Kraft Pizza blend or Mozzarella)

1 can or jar of pizza sauce with reduced sugar (no sugar added)

Whatever yummy toppings you want!

FIrst - Take a glass (or a can, or a circle cookie cutter... anything that can cut a somewhat small circle) Then take the tortillas and place them into a muffin pan... Next spoon a little sauce onto the tortillas... pile on your toppings... top with cheese... and bake at 400 for 10-12 minutes. So easy - so fun... the kids loved helping and they were really really yummy!! You could of course do larger versions without cutting the tortillas into little circles... but everything is extra fun in mini size. 

p.s. Yes - Zavery and I had black olive & pickle pizza... :)

Just wanted to give a quick shout out to our good friend Ranon - one of the minds behind Love Rocky. I know we have mentioned her shop "Rocky the Zombie" here plenty of times before... however she recently when through a bit of a face lift and is going by Love Rocky now :) So if you haven't found the shop on facebook yet - you can do so here... 

and swing by the shop at www.loverocky.etsy.com - Thanks!

They're HERE! They're HERE!
So many of you have been asking and now we made it happen - We teamed up with the mama behind Wee Essentials to bring to the BEST handmade nursing pads out there with a RockerByeBaby twist. When I was nursing these were my lifesaver. I had tons of styles and these were by far my favorite... so why mess with perfection?! After nursing a few babies now, I would recommend that you have 2-3 pairs per day so you can change them as needed. 



These are all exclusive prints available only to us and all in limited runs - some may be brought back - some may not!! Some of these are SUPER rare prints I have been holding on to for the perfect project... so if you see one you MUST HAVE don't wait too long!

"The pads in this listing are approximately 5" in diameter to fit the majority of cup sizes and are made with an rayon-from-bamboo and organic cotton core to pull moisture away and a breathable, waterproof layer of PUL. Topped with a printed flannel. These are great for day or night!"

 

1 1/2 c. whole wheat flour (I used half sprouted whole wheat and half regular whole wheat) but you could also use white flour if you prefer as well.

1 3/4 c. rolled oats

1 tsp baking soda

1 tsp salt

3/4 c. peanut butter

1/2 c. butter, softened

1 ripe banana

1/2 c. ground flax seed (flax meal)

1/2 c. Whole flax seed

4 T brewer’s yeast

1/3 c. water

1/2 c. Splenda Brown Sugar Blend (feel free to sub your own sweetner here)

2 T vanilla protein powder

2 large eggs

2 c. (12oz) dark chocolate chips (the have less sugar)

1 c. chopped nuts of your choice if you want... I usually don't though because I think they are plenty "chunky" without it.

Directions:

Combine flour, flax meal, baking soda, vanilla protein powder, cinnamon and salt in a bowl.

In a large bowl, beat peanut butter, butter, brown sugar, brewer’s yeast, flax seeds and water until creamy.

Mix in eggs.

Gradually beat in flour mixture. Mix in nuts and chocolate chips. Slowly mix in oats. Place Tbsp.-sized balls of dough onto greased cookie sheets.

Press down each ball lightly with a fork.

Bake 12 minutes at 350F.

Cool on baking rack before storing.

Makes over 2 dozen. I like to freeze half. Should last two weeks this way eating 1-2 a day and you should notice a dramatic supply increase withing 24-48 hours.