I am so excited to tell you all about my friends Jadah and Jen’s brand new Simple Green Smoothies book! First of all, my whole family loves smoothies – they are our green drink of choice.Keep Reading
When I told my 10-year-old I was going to call these Fluffy Applesauce Waffles she said “I think you should name them Best. Waffles. Ever!”Keep Reading
As I mentioned, both my older daughter and I were inspired by our recent 30-day Green Smoothie Challenge to try some new combinations and more importantly some new-to-us (in smoothies) ingredients. So today, I’m excited to introduce a Peachy Pineapple Green Smoothie recipe made with some of our new favorites, including coconut water, peaches, and pineapple. Yum!Keep Reading
If you’re even remotely a fan of muffins and biscuits, then you’re gonna love these Whole-Wheat Blueberry Scones. And they’re not just for breakfast – we’ve been eating these for snacks, and I’ve been putting them in my kids’ lunches – the possibilities are endless!Keep Reading
Today we are talking about a fabulous (colorful) fruit option that holds up really well in the lunch box, and that’s berries!Keep Reading
I’ve always had a thing for banana nut muffins, but not until I cut out all highly processed food did I realize that the standard muffin is kind of like a cupcake minus the icing. If you look up muffin recipes online they typically call for white (refined) all-purpose flour and sugar – lots of it.Keep Reading
Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (and it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!Keep Reading
I was intrigued by the idea of overnight oats for a long time, and then one day we finally tried them and have never looked back! You see, for years I’ve been sending warm oatmeal in thermos containers for my daughters’ snacks at school. Snack time usually occurs early in the morning and that’s after scarfing down what little breakfast they can manage before running out the door for school at 7am (the day starts early around here). So oatmeal on the go was the perfect solution, and my kids loved it. But then my 1st grader’s snack time got changed to the afternoon, so we were really pushing the 5 hour thermos warm food limit by continuing to send her oatmeal.
Enter Overnight Oats, our new perfect solution! But, I guess if I am being technical here we don’t actually make these oats overnight. We mix it up in the morning (still in a thermos container) while the kids are eating their breakfast and then by snack time later that day (approximately 5 1/2 hours later), it’s ready to go. And since thermoses can keep cold food cold for longer (7 hours to be exact), it really is the new perfection solution for us.
That’s why I am excited to share our favorite “Overnight” Oats combination with you today—the one my 1st grader has been eating (and loving) almost every single day so far this school year! Also, be sure to check out our other “Overnight Oats” blog post for more recipe ideas in addition to the one below.Keep Reading
I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)Keep Reading
These Carrot Fritters with Yogurt Sauce make a fabulous side dish for either dinner or breakfast. In the morning, pair them with an omelet (topped with a touch of cheese and sliced avocado) and a side of fruit (see picture below). And in the evening, serve with seafood (such as sautéed shrimp or scallops) and an arugula salad. These fritters are great leftover as well, so feel free to make them in advance or double the recipe so you can have them with two meals in a week!Keep Reading
This Braised Cabbage with Potatoes and Bratwurst recipe brings together an unlikely combination of ingredients that create one tasty, satisfying meal, which can be served for dinner or breakfast (or lunch!). I especially love the variety of flavors and colors and the fact that I never cooked with or even thought I liked red cabbage before experimenting with it for this meal.
It just goes to show that you are never too old to try something new. And I will add that it wasn’t until the 3rd time I served this dish that my girls really started to appreciate it and say, “Wow, mom this is so good!” (which is music to any mother’s ears!). I do think it was the egg on top that won them over. Fried eggs are quite the delicacy at my house for some reason. Anyway, enjoy! :)Keep Reading