October 14 Meeting: Life Coach Savannah Mayfield

CityMamas ~

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

Savannah Mayfield, LMT, CEC

http://www.nurturelifecoaching.com/

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.

Thanks!

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.

www.brookshobbyfarm.blogspot.com/p/green-tomato-recipes.html

Enjoy!!

Working Mom's Recipe of the Week

Pumpkin Apple Bread

Makes 2 loaves or 24 muffins

Ingredients

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)

Directions

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

Working Mom's Recipe of the Week

Pasta with Zucchini
Servings = 4
Time = 20 min

Ingredients
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

Directions
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

back to school resources

hi mamas ~

Here are some resources for back to school. See you September 9th!

kindergarten readiness

how to communicate wit teachers and get involved

Working Mom's Recipe of the Week

Warm Caprese Pasta Salad with Chicken (or without)
Servings = 6
Time = 30 min

Ingredients
1 lb ziti or penne pasta
2 chicken breasts
1 Tbls olive oil
Approx. 30 cherry tomatoes - mixed colors
8 oz fresh Mozzarella
sea salt
cracked black pepper
1-2 Tbls olive oil
1-2 Tbls balsamic vinegar
Handful fresh basil
Shredded Parmesan cheese (for sprinkling)

Directions
Cook pasta according to package directions, omitting the oil. Meanwhile, use kitchen shears to cut chicken into 1-inch pieces. Place chicken in a skillet over medium heat with 1 tablespoon olive oil. Cook, stirring occassionally, until done through - about 8 minutes.

While chicken is cooking, slice each cherry tomato in half. Cut Mozzarella into small, bite-sized pieces. In a large bowl, combine chicken, tomatoes and Mozzarella. Drizzle with olive oil and balsamic vinegar - mix.

Drain pasta and add to bowl with tomatoes. Snip basil into 1/4-inch pieces and mix into the pasta. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

Notes - Make sure to wait until the very end to snip the basil because it starts to darken immediately. Adjust the amount of olive oil and balsamic vinegar for your tastes; I like it lite on both. Try different kinds of salt for a slightly different flavor and color.

Back to School Lunches

Hi City Mamas!

The kids are starting back to school in just a few days and we moms get to start packing lunches again. My daughter's typical sack lunch consists of vanilla yogurt, apple slices, granola bar and juice. I know it's not very exciting - which is why I'm looking for more ideas. Please add your child's favorite lunch as a comment to this post. Prize for the most creative that is still quick and easy to make and your kid actually likes -- 1 dozen homemade muffins, you choose zucchini, apple, strawberry or banana.

Thanks!

Mindy