Doctor Visits

With the start of the new year comes a new round of doctor's visits. Fortunately, the first two of the year have been a success!

1. Miss Mia's. She is up to *almost* the 5th percentile for weight at 20lbs, 3 oz. I was worried doctor would do "you're a bad mommy" routine in regard to Miss Mia's weight. Fortunately, the doctor said all was good and Miss Mia can continue her eating habits, while Mommy keeps hiding the full fat butter in her Mashed Potatoes! All other progressive milestones are being met - and Miss Mia was a dream with the doctor, unlike our last few visits to Children's (but we won't go there right now!)

2. My visit. Today, the doctor wrote out a 'script for Clomid. Oh, and a 'script for 20 minutes a day in the sun. Seriously. Fingers crossed that things work . . . just want my body to again realize it IS female.

~ Saturday is bloodwork for next week's visit with the endocrinologist!

White Bean & Barley Risotto

1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
1 15 oz can small white beans
1/4 cup chopped flat-leaf parsley

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Sir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

Horsey Ride!

It's too cold to ride our real horses, so Miss Mia decided on the next best thing. Poor Hansy!

Cardinal Hangout

Miss Mia was beyond excited when standing at the window, looking out. I knew it wasn't due to snow - she still doesn't like it (to which, I say YAH!).

Here, there were around 10 cardinals in my wild rosebush! There are some good things that come out of a snowy day after all!

Chocolate Chip (and Chickpea) Cookies

Nonstick cooking spray
1 cup firmly packed light brown sugar
3/4 cup butter*
2 large egg whites
2 teaspoons pure vanilla extract
2 cups chickpeas**
12 ounces semisweet chocolate chips
3/4 cup walnuts
3/4 cup craisins ***
1 1/2 cup all purpose flour ****
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Coat baking sheet with cooking spray. In blender or food processer, chop chickpeas and set aside (this way, they won't make a mess like they would if you dumped them in mixing bowl whole). In a mixing bowl, beat sugar and butter until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flours, oats, baking soda and salt. Mix until thick dough forms. Drop dough onto baking sheet, spacing cookies about 2" apart. Bake until cookies are golden brown (approx 11 minutes). Transfer to rack to cool. Store in airtight container for up to 3 days.
* can use trans-fat-free soft tub margarine spread
** can use 1 15 oz can, drained and rinsed
*** can use raisins
**** originally called for 2 cups flour and no whole wheat flour
fyi - no one knew there were chickpeas in these cookies! The ingredients I used are the ones up above and the cookies are beyond yummy! The ingredients down below are the originally called for items. Oh, and recipe said makes 2 dozen cookies. I think we got around 5 or so . . . but we made them about size of chips ahoy cookies.