10 Roma tomatoes
1 yellow onion
1 red or yellow bell pepper
2 cloves garlic minced
1 bunch cilantro
2 tbsp white vinegar
1 tsp cumin
1 tsp salt
1 tsp chile powder
1 dried ancho chile reconstituted
Finely chop all ingredients and mix in a large bowl. Add lime, vinegar, and spices at the end! Enjoy!
Tip: The manual food processor from pampered chef makes this super easy and fast to make.
Take 1/2 of the bell pepper, 1 jalapeño, 1/2 of the onion and the garlic (husk on) and roast for 20-25 mins in oven at 350 and then chop and add the roasted mixture to the fresh mixture.
Alternate version shown in picture above.
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Quibbymade Made is a work at home mom shop on Facebook. The owners name is Melissa and she is a very talented woman and mother. She makes a variety of products ranging from body care, menstrual care and household items.
The three products featured in the picture above are reusable sandwich bag, reusable snack bags and Booty Balm.
My favorite product so far are the snack bags. They are well constructed and the perfect size for my little man. They have a velcro closure and are machine washable!
The Booty Balm is another great product and is for the diaper area but can be used on irritated skin anywhere on the body as well. All natural ingredients such as calendula and shea butter make this balm a delight to use.
I plan to purchase some mama cloth from her in the future when the need arises and I will be sure to write a follow up post about those when the time comes.
To enter the giveaway you must be a follower if this blog and like Quibbymade on Facebook. Comment below when you have the two requirements completed. Drawing will be Monday July 8th at 10am.
To purchase these items or to browse through additional Quibby Made items
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
My Baby Smells Like Hummus!
There’s no doubt about it, Jack loves to eat. He will eat most things that you put in front of him. It’s funny though because he hates bananas and avocado which were the two things I thought he would love when we started solids at 6 months.
Jacks favorite food is Hummus. Garlicky, stinky Hummus! So now when I lay down with him at nap time or for the night, instead of that angelic sweet baby breath, I get hummus. Ick! I don’t even like to eat hummus myself let alone smell it all day and night.
So here’s the real rotten part, I’ve thought about withholding his favorite food just so I don’t have to smell it! SELFISH. I know that’s terrible and I won’t actually take it away but I’ll fantasize about it all I want!
With that being said, why don’t we make our own hummus!
Here’s a great recipe from vitamix. You can view it by clicking here.
Here’s a picture of Jack enjoying that freshly made hummus!!!
Chicken Bones ( 3 chickens worth)
Bay Leaves 2
Peppercorns 1 tsp
Garlic Cloves 3
Apple Cider Vinegar 3 tbsp
5 quart sized mason jars.
**When you use vegetables like carrots, celery and onions, place the cut off ends that you don’t normally use in a bag and store in the freezer. Add to this bag until you cook broth and use them for this purpose. A full quart sized bag of veggie ends work well for this.
As we eat our chickens, I place the bones in a gallon sized bag in the freezer. When it’s time to make broth they are ready.
1. Place all of the ingredients into a crock pot and fill with water leaving only 1 inch from the top. Cook on low.
2. Cook for a minimum of 12 and a maximum of 18 and remove 3/4 quart of liquid straining and skimming any particles.
3. Refill crock pot with water and repeat step 2. (Repeat step 2 and 3 up to 5 days, making 5- 3/4 quart full jars of broth)
4. Cool broth in the jar for a couple of hours and place into refrigerator.
5. After the fat layer solidifies, break through and remove with a fork. I usually leave a small amount in mine. (If you don’t break the fat- your jar will burst in the freezer.)
6. Return lids and freeze!