Okay, so in my last post I said we’d figured out some new guidelines to follow (now that our official real food rules are over), and that we were embracing our new freedom of flexibility. Well, as it turns out, all of that is easier said than done…for me at least. My children seem to have no problem whatsoever scarfing down something that I consider downright nasty (pizza from the school cafeteria anyone?), but my husband and I on the other hand feel that we are just going through the motions of pretending it’s okay to occasionally eat “junk” food when we are out. Now that we know the hidden truth behind all the junk out there it’s just turning out to be harder than expected for us to truly feel carefree about eating something with an unknown origin.
Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!
Whole-Wheat Pumpkin Bread turned into Halloween Muffins
I would be lying if I said coming up with a variety of healthy, real food, peanut-free, tree nut-free, portable lunch options wasn’t a challenge. I understand that the school is trying to protect children with severe peanut/tree nut allergies, but I have to admit that I often feel their little rules conflict with what we are trying to do…eat real food that is. On the school’s “safe snack list” which offers hundreds of “approved” options I literally found only 15 items that we would also consider to be “approved” for our kindergartner. They seriously have “Wendy’s Frosties” listed as an approved option so I suppose they would rather me send in one of those or something like a package of goldfish for her snack instead of a little all-natural cashew/dried fruit mix? Continue Reading »
Okay, so last week I was struggling with how to move forward after finishing our 100-day pledge. Should I still bring our own food to birthday party and other social outings? Is it okay to just sit down and eat a piece of dark chocolate? What about making cookies for no reason? Should I say yes or no when my kids ask me for something that was previously off limits? I know that anything in moderation is okay, but (to quote my husband) the slippery slope was probably what was scaring me the most. Not to mention we worked incredibly hard to master the art of eating real food and experienced improved palates as a result.
On the flip side one of my other concerns was that I would end up spending more time worrying about the food we were eating than actually enjoying it. I definitely don’t want that to happen either, and I certainly don’t want my kids to have a negative association when it comes to food. So when seeking the happy middle where does one end up? I do have to say that all of the comments from blog readers on my “struggle“ post were very helpful in all of this. Thanks to those words of wisdom and some other deep thoughts, here are some very general guidelines to help us move forward: Continue Reading »
While this dish is technically “real food” the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish!
Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work. Continue Reading »
This is a very easy-to-make breakfast recipe that has been passed down from my mom. Preparation hardly takes longer than frying up an egg, and both of my girls absolutely love it! It is definitely up there as one of their most favorite breakfast dishes. So step out of the box and surprise your family with something new this weekend. Just make sure you carefully select your ingredients to ensure you are giving them the healthiest version possible.
Pictured are two good brands of matzos I’ve found…and in addition to using them for this recipe, both are great as plain crackers, too. While there are lots of versions of matzos available (which can usually be found in the “international” aisle of the grocery store), you can see that these are both clearly marked as “whole-wheat”. It is always a good idea to double-check the ingredient list as well (this is a 1-ingredient product!) because these same brands also sell refined matzos in similar looking boxes. Another key piece to this recipe is the jelly. I buy an all-fruit type spread that is sweetened with fruit juice instead of sugar. So be sure to look for that as well.
Jelly for serving (grape flavor is good with this dish although any type will work)
Break the matzos up into chunks that are a few inches in size.
Put all of them into a shallow dish and cover with water (pictured). Let it sit for a couple of minutes.
Drain out the water and crack the two eggs onto the wet matzos. Stir together with a fork until evenly mixed.
Heat a sauté pan over medium heat and melt the butter. Add the matzos/egg mixture in an even layer. Cook until lightly browned on each side. Add more butter during cooking if necessary. Serve with jelly and enjoy! Leftovers can be stored in the fridge.