Beat That Cold & Enjoy Some Down Time


It happens to me mostly in the Summer months for me and it happens to best the of us MAMAS -- sick days are just no fun. But why not make them fun? When you're run down your immune system tires and well, you get sick. So I like to think of my sick days as my body's way of telling me to go ahead and pamper up! 

Sick Day Recipe


1) green juice - lots of vitamins and hydration

2) 2 poached eggs - good healthy fat and protein

3) tea with honey - honey helps coat the throat and herbal teas are soothing

4) lots and lots of water with lemon and cucumber - getting enough water is crucial

5) steam shower or steam room - a little sweat helps rid that bug

6) eucalyptus oil - helps you breath better. put water + oil in a bottle and spray while in steam or shower

7) follow up with a cold shower - gets your blood flowing and help clear your brain of the fog

8) maybe end the day with a good bowl of miso soup - lots of vitamins in there

Good luck! And enjoy your down time! Why not?

image credit for green juice 

Mid-Century Boys Room & Our New House

Man, it has been a long few months for me and my family. We are living in a temporary condo waiting for the renovation of our other house to be finished. 

We were only supposed to be here for less than 2 months and it's been 3 with one more to go. We are living in a place that is just a tad too small for 4 people, which means VERY LITTLE sleep for any of us! BUT we are doing our best to stay positive and excited about this new house with a massive YARD for kids to play in.

I will take pictures when everything is done, but it's going to be a mix of modern, simple, vintage, mid-century and eco-friendly. Not everything we're doing is totally "green". But we are going to have an edible garden, the kitchen is totally "green" construction, tiles in bath will be stone and recycled glass, floors are concrete, entire house will have purified water, we're using old trees as furniture and refurbishing things that don't need to be thrown out. Blah Blah. But with our small budget we're trying to focus on most important things first. We're also setting up electric to eventually go solar but that won't be for awhile. 

I'm very excited about this and I thought I'd share a little bit of our new house ideas with you before the construction is finished. The above picture is a little peek into what our boys room will look like.  

Oh and these great bunk beds are "green" / eco-friendly, as well. In case you've been looking around for something {wink}!

To see a bunch more of my ideas and a few of the things we'll be doing, you should check out my NEW HOME INSPIRATION board on pinterest

Of course some of this is just me putting stuff together. Not all of it has been purchased, but it will give you a feel of the what we're doing! 

Hope you're enjoying your weekend and stay tuned for more food recipes to come!

Easy Snack #2 :: Mango Sorbet

This recipe has been perfected over the past few weeks. It was a random combination that I thought up one day and I was pretty happily surprised at the outcome. Even better is that my kids wolfed it down as well. It's refreshing, tangy and great for the entire family. 

It is so easy to make and I liked it as an afternoon snack. Healthy and hits the spot. Enjoy...


4 small African mangos, sliced into chunks
2 oranges, juiced {squeeze with hands}
1 lime, juiced {squeeze with hands}
1/2 vanilla bean, insides scraped out, discard the shell
1/2 - 1 Tbls honey {optional}
7 drops stevia {optional}

Chill ice cream bowl in freezer overnight. Mix all of the above ingredients in a Vitamix and blend until smooth and there are no chunks. Remove ice cream bowl and pour mixture in bowl. Start ice cream maker and in about 30 minutes it should be ready. 

note: Sweeteners are optional and not necessary but the small mangos tend to be very tangy/tart. This recipe does very well with the stevia honey combo. But you can use whichever you like best. Or agave nectar or sugar.  

Meredith Is SOCCA Obsessed

Anyone who knows me - MEREDITH BAIRD - well, or has lived with me, knows that my lazy culinary specialty is the "Little Pizza". The Little Pizza consists of either a sprouted grain Ezekiel Tortilla or an Ezekiel Brown Rice Tortilla (depending on my mood), topped with my baked tomato sauce, steamed broccoli, lemon, evo, red chili flakes and goat cheese (if I am feeling indulgent). I have eaten this dish in varying versions since middle school. It was the first crowd pleasing vegetarian dish that "came up with", and I've never met someone who doesn't like it. I usually reserve it for casual weekday nights, but every now and then it gets served at a dinner party- shame! (Roast a red pepper and add Kalamata olives for dinner party style!) This dish is so easy, and so good. No matter what time of year, we eat the Little Pizza about one night a week- but recently it got a face lift ! 

So, what happened? 

I've been on a cookbook ordering rampage. Inspired or something like it. Mugaritz, The Fat Duck, Noma, Eleven Madison Park, and a few other coffee table beauties have made there way onto the shelves, but the books that have really been turning me on are Dennis Cotter's. His books For the Love of Food, Wild Garlic, Gooseberries and me..., and Cafe Paradiso are all excellent vegetarian cookbooks that will never go out of style. Reading his recipes remind me of the time when I would pour over the Moosewood Cookbooks, Vegetarian Epicure, Linda's Kitchen etc. All of these cookbooks are the ones that taught me how to cook before I took the leap into the land of raw food. Cozy, classic, vegetarian food. Yum. In my perusing I ran across a recipe for Socca. I've had Socca before, but never as a "pizza"- obviously, I had to try it. 

Socca is a chickpea flour pancake that originated in the south of France. It is a relative to the pancake or crepe (depending on how you look at it.) It is naturally gluten free, grain free and vegan- and it is one of the most easy recipes on the planet. This recipe seemed like a totally - NO DUH - moment.  

So I've decided to ditch the frozen Ezekiel for a while and get with the SOCCA program!

Meredith's Little Socca Pizza Recipe
Serves 2


1 Cup Chickpea Flour, sifted 
1 1/4 Cup Water 
1 Tbsp Olive Oil 

Whisk all ingredients together. Allow this mixture to sit for at least 30 minutes or longer. (Some say that you can make it in the morning and let it sit in the fridge all day. I haven't been organized enough to do this). The point of allowing the mixture to sit is so that the flour absorbs the water. Remember, the flour is actually a bean, so if you think about it - letting it soak makes a lot of sense. 

Preheat Oven to 450 with a cast iron skillet in the oven. (ie. heat the skillet)  

Pull the skillet out with oven mits, and coat with a generous amount of olive oil. 

Pour Half of the batter in the skillet and allow to bake for approximately 10 minutes. 

Flip socca out of pan. 

Preheat the skillet again, before making the second pancake. (I made the mistake of not doing this, and it doesn't come out as well) 

Makes 2 10 inch Socca 

If you prefer a slightly crisper crust, throw the finished pancakes back in the oven for a few minutes before topping.

Baked Tomato Sauce

1 Pint fo Cherry Tomatoes, halved
1 Tbsp Olive OIl 
Pinch of Salt 
Pinch of Red Chili Flakes 

Toss tomatoes with olive oil, salt and chili flakes. Bake at 450 for about 15 minutes. (You can do this while you are heating the skillet) 

1 Red Bell Pepper, roasted 
1 Head of Broccoli (or Broccoli Rabe) Steamed 
Fresh Goat Cheese (Optional) 
Pine Nuts (Optional)


Top the Socca pancake with the roasted tomato sauce, steamed broccoli, goat cheese and pine nuts. Drizzle with a little olive oil and lemon. If desired, toss back in the oven for a few minutes to melt the cheese. 


I served this with the most amazing Chinon Rose. 

I will be experimenting with other toppings. I'm feeling a tostada version + margaritas coming on! Stay tuned.... 

XOXO Meredith Baird