Lola vs. the Crate

I'm crossing every finger and toe, and knocking on wood as I type this next sentence...but, here goes...

Lola has conquered the crate!

As you can see in the photo above, Lola will now sleep in her crate during the day while the door is wide open!

U.N.B.E.L.I.E.V.A.B.L.E.!

I have to admit, there were a couple of days when I thought I would pull. my. hair. out. in frustration.  There are only so many times you can clean up destroyed beds, ripped-to-shreds towels, chewed blankets, and poop that looks like someone performed a River Dance production in it before "going bananas" (my special term for "going crazy")!

If you have told me a couple of weeks ago that we would be here, with Lola sleeping in her crate all night, resting there of her own accord, and seeking solace inside while I am vacuuming, I never, and I truly mean NEVER, would have believed you!  Instead, I would have scoffed at your prediction and said something along the lines of "in my wildest dreams."  And yet, here we are!  I can now say, without any sarcasm or doubt, that our little girl enjoys her crate.  I wasn't sure I would ever see the day...

It just goes to show, pray hard enough, long enough, and sincerely enough, and your prayers will be answered!  :)

Thank you, God!

Isn't that face just adorable?!

In other news, over the past few weeks I have received a couple of questions regarding what I eat on a normal day.  Obviously, on the days that I am creating a new recipe, I eat that; but there are plenty of other days where I don't feel like getting "down and dirty" in the kitchen, so I just whip up something fast, easy, and delicious.  Take, for example, last night's dinner (clockwise):

• barley cooked in vegetable broth and tossed in butter, salt, and pepper;
• sauteed zucchini and caramelized onions; and
• black-eyed peas with diced tomatoes, parsley, oregano, and thyme.

Perfectly simple.  Perfectly delicious.

Next time - an oatmeal recipe for those days when your pantry is almost empty, but you need something filling and equally delicious to get you through the morning!

Question of the Day:

If you have a dog, how long did it take him/her to enjoy being in their crate?!

Blessings,
Ally and Bo

Apple Coconut Barley

First things first, thank you(!) for your warm reception to Bo's post about getting his wings.  It really was a milestone that took years to accomplish, and I could not have felt more proud of him that day than I did.  We know that many of you wished that you could have been present with us for the ceremony and all its festivities; but truthfully, you were all there with us in spirit.  Once again, we are thankful for "the ABC blog" for keeping us all connected!

Moving on to today's post, I have a yummy savory/sweet recipe for you that uses whole grains!  I am having to get pretty creative with my recipe making this week, because Bo and I are headed out of town on a cruise this Sunday (I am getting SO excited!!!).  As many of you know, Bo and I never got a honeymoon.  So, with our move to Jacksonville coming up, and with the unexpected awaiting us in our new home (and Lola!), we figured we better take a trip while we can.  Until then, we are trying to use up the food that we have...it's already starting to be a challenge, but I have to say that I was pretty impressed with last night's creation.

If you tend to get stuck in the rice/quinoa rut, give this barley recipe a try!  Slightly sweetened with apple, raisins, and coconut, and spiced with cinnamon, nutmeg, and allspice, this recipe is the perfect side-dish to roasted vegetables!

Apple Coconut Barley
Serves 2-4

3/4 dry barley
1 apple, diced
1/4 C raisins
3 T shredded coconut
2 T coconut oil, divided
1 1/2 C water
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1 stevia packet
1/2 tsp coconut extract

Directions:

1. Place the barley, water, 1 T coconut oil, cinnamon, nutmeg, allspice, stevia, and coconut extract in a medium to large pot.
2. Boil the mixture, and then simmer for 20 minutes (or until 90% of the water has been absorbed).
3. Meanwhile, heat 1 T coconut oil in a medium saucepan over medium heat.
4. Add the apple and saute for 3-4 minutes.
5. Add the raisins and shredded coconut to the apple mixture, and continue to cook for 1-2 minutes.
6. Once 90% of the water has been absorbed from the barley, mix in the apple mixture.
7. Continue cooking for 1-2 minutes until heated throughout.
8. Serve immediately.

As you can see, I served the Apple Coconut Barley alongside roasted broccoli (and ground turkey for Bo).  We both left the dinner table feeling full, but not stuffed, and agreed that this recipe is a good one to keep in our grain rotation.

Up next - an oatmeal recipe that leaves you feeling satisfied for hours!

Question of the Day:

Other than rice, what other whole grains to you enjoy eating?

Blessings,
Ally and Bo