Thursday, September 30, 2010

October 14 Meeting: Life Coach Savannah Mayfield

CityMamas ~

We are really excited about our guest speaker on Thursday, October 14th:

Savannah Mayfield, LMT, CEC

Savannah is a certified life coach who loves supporting women as they embrace the wisdom of their creative, feminine essence. She is inspired by women creating intentional, purpose-filled lives. She runs holds Women’s Circles regularly in Portland at Zenana Spa and Wellness Center.

Her topic for us will be:
Transforming limiting thoughts about motherhood
(Particularly related to guilt)

Whether you are just returning to work after having a baby or you are a mama professional needing some extra support, this session is for you!

Join us and feel more centered!

Thursday, October 14
12 - 1:30 pm
Portland Building, 3rd Floor,
Blazed Alder Room

Please let us know if you will attend so that we can give her a head count.

Your CityMamas co-chairs

Working Mom's Recipe of the Week

This week I thought I'd provide a link to recipes for green tomatoes. Thankfully, the past week of sun and heat has ripened some of my tomatoes, but most are still green and will likely remain that way.

The link has two recipes for pickling and two recipes for cooking with green tomatoes.


Saturday, September 18, 2010

Working Mom's Recipe of the Week

Pumpkin Apple Bread
Makes 2 loaves or 24 muffins

3 c sugar
1 c oil
3 c pumpkin puree
1 t cinnamon
1 t salt
4 t baking soda
2 c apples, peeled and chopped
1 c rasins or chopped dates (optional)
5 1/2 c flour (5 c if you are using canned pumpkin)

In a large bowl, mix sugar, oil and pumpkin. Add spices, salt and baking soda. Mix well. Add apples and rasins. Stir in flour. Pour into two greased (or lined with wax paper) loaf pans. Bake at 350 F for 1 hr 15 min. Cool 15 min before cutting.

To make as muffins, spoon batter into lined tins. Bake 20 minutes or until toothpick comes out clean

Friday, September 10, 2010

Working Mom's Recipe of the Week

Pasta with Zucchini
Servings = 4
Time = 20 min

2 c cherry tomatoes, halved
2 T minced shallots
1 tsp minced fresh thyme
2 tsp lemon juice
3/4 tsp salt
1/2 tsp pepper
1/4 tsp sugar
5 tsp olive oil, divided
9-oz refrigerated linguine
2 minced garlic cloves
3 c chopped zucchini (1 lb)
3/4 c chicken broth (or veggie broth)
1/3 c Romano cheese, grated
3 T sliced almonds

Combine first 7 ingredients, through sugar, in a medium bowl. Add 2 tsp oil and toss to coat. Cook pasta according to package directions, omitting oil. Drain. In a large skillet, over medium-high heat, add 1 T oil and garlic. Saute 30 seconds. Add zucchini; saute 30 seconds. Add broth; bring to simmer. Stir in pasta. Remove from heat. Add zucchini to tomato mixture - stir. Sprinkle with cheese and almonds - serve with more cheese.

Notes - You can use diced onion instead of shallot.

From: Cooking Light, June 2009