Chocolate Bowls with Pinneapple Mango Frozen Yogurt

SWEET POTATO PANCAKES

Ingredients:  

• 3 small sweet potatoes
• 3 ripe bananas
• 2 cups rolled oats (optional)
• 2 eggs
• Honey to taste
• 1/2 -1 cup milk (if too thick) 
• Toppings- raisins, nuts, or fruit (optional)

Directions:

1. Bake sweet potatoes on 350 for 30 min or until very soft
2. Remove skin and cut into smaller pieces
3. Puree in food processor 
4. Add bananas, eggs and honey.  
5. Add oats (optional).  You will need to add milk because the oats will make it thick 
6. Pour onto griddle and ad any toppings (raisins, nuts, etc)

 I made these tonight so will let you know how the kids like them tomorrow morning

NOODLE FREE ZUCCHINI NOODLES

Ingredients:  

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmesan
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

1. In a medium sauce pan, brown meat and season with salt. When cooked, drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. 
2. Meanwhile, slice zucchini into very thin slices (mine are not so thin... next time I will use a veggie slicer) add lightly salt and set aside or 10 minutes. (Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.)
3. Saute the zucchini for 2-3 minutes to soften
4. Preheat oven to 375°.
5. In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
6. In a 9×12 casserole spread 1/3 of sauce on the bottom and layer the zucchini to cover. Spread 1/3 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. 

 Tastes amazing, but would look much prettier with very thin slices of zucchini to lay out like lasagna noodles.. but I just cut up and put in a bowl anyway:)

CHOCOLATE BOWLS WITH FROZEN PINEAPPLE MANGO YOGURT 

Ingredients:  

• 1 cup Organic dark chocolate pieces  (or any chocolate you want)
• Balloons
• 2 cups Full Fat Greek Yogurt
• 1 cup Frozen chopped Pineapple
• 1 cup chopped Frozen Mango
• 2-3 Tbs of honey

Directions:

1. Melt chocolate over medium/low heat
2. Pour melted chocolate in a large bowl and let cool to room temperate (I popped first balloon because it was too hot)
3. Wash balloons and blow up.. keep medium to small
4. Dip Balloon into bowl and make sure it is coated enough to form a bowl
5. Place balloon on parchment paper and place in freezer for 10-15 minutes
6. While Balloons in freezer, blend the frozen fruit, yogurt and honey in a food processor until very smooth
7. Remove balloon from freezer and pop!  remove balloon from chocolate and scoop frozen yogurt into the chocolate bowl.  Add toppings and enjoy!

Save extra yogurt into silicon Popsicle makers

 Topped with honey for Hayes and sprinkles for Lola

This was so much fun, a mess, but a blast to make with the kids! I popped the first balloon and chocolate went all over the kitchen:(

Leave Grandma Prepared

My husband and I are leaving to go out of town for a few days so I am preparing the house for my parents to stay with the kids.  I am so blessed with the most wonderful parents and in laws and I never have to worry about the kids when I am gone.  They feed my kids healthy food and have so much fun with them.  I believe that grandparents do not have to follow rules, to an extent.  They can eat some junk, stay up late, whatever... Grandparents are a treat and my kids know that it is a special occasion when they stay here. With that said, they will feed them healthy options all day and give them one special treat a day and are very respectful of my love for health (if it is more, what I don't know cant hurt me:)  They come to my house to stay with the kids so I stock up on healthy options and try to make it as easy as possible on them.  Both my mom and mother n law are incredible cooks, much much better than I will ever be, but my precious babies are a handful so I do not want my mom worried about cooking on top of running after them while I am gone this trip.

We love our Mae Mae, thank you for watching the kids!

Love our Coz too!  Thank you for the meatballs

Breakfast options:
Spinach, Oatmeal Pancakes
Frozen Waffles- I like 365 brand multi-grain organic
Eggs
Organic Instant Oatmeal

Snack Options:
Homemade Yogurt Covered Strawberries
Smoothie Pops
Fruit
Pretzels
Applesauce
Cheese

Lunch Options:
Tuna salad
Turkey and Cheese Roll Ups
Peanut Butter and Banana Roll Ups

Dinner Options:
Crock Pot White Beans with Chicken
Spaghetti and Meatballs (my mother in law crooked and froze her spaghetti and meatballs for us so I saved it for this.  This is Lola's favorite meal)


Yogurt Covered Strawberries 

1.  Wash and cut strawberries in half
2.  Cover with yogurt- I used Cabbot plain full fat Greek yogurt which is thick so it is a little messy and doesn't turn out looking very pretty but they taste great.  If you use something thinner (like Stonyfield Yo Tot or Yo Baby organic) you can simply dip the strawberry into the container and will look much smoother and even tastier. 
3.  Place on parchment paper and freeze

With a thick yogurt they aren't very smooth but still fun and tasty

Smoothie Pops

1.  Blend your favorite smoothie (we used frozen organic berries, spinach, kale, banana, yogurt, ice and water)
2.  Pour into silicone ice pop with top
3.  Freeze

If you put in a lunch it will be yogurt consistency by lunch time.  My kids like to lick it frozen... keeps them busy

 Great treat after practicing gymnastics in our living room for 2 hours!

 Tune Salad

Ingredients:

• 2 cans of tuna
• 4-6 boiled eggs
• 2 pickles
• 1 apple
• 1/4 purple onion
• 2-3 Tbs plain greek yogurt
• 1 Tbs Vegenaise 
• Pinch of salt and pepper

Instructions:

1.  Drain water from tuna very well
2.  Chop boiled eggs, pickles, apple and onion very small
3.  Mix tuna with eggs, pickles, apple, and onion.  Add a pinch of salt and pepper and add 1 Tbs of yogurt and 1/2 Tbs of vegenaise and mix well.  Taste before adding more.. you do not want too wet.

Homemade Granola Cupcakes

I had a week of totally nothing creative for the kids after our beach trip.  I went to the grocery and stocked up on fruit, yogurt, turkey, cheese, raisins and just kept things simple.  You don't have to be creative or put any time into staying healthy.  But I will be 100% honest..... my kids ate frozen pizza last night as I meal prepped for this week:)  Keeping it real people.

Lunch on the left:  Babel cheese, turkey, pretzels, strawberries, and greek yogurt with a little honey

Lunch on the right: banana slices topped with peanut butter and a blueberry, left over energy bites, and yogurt with granola and strawberries

Meals for this week:
Fruit and veggie smoothies
Coconut flour zucchini bread
Granola and yogurt cupcakes
Shrimp and spinach orzo

SHRIMP AND SPINACH ORZO

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 cups uncooked orzo
• 1 red bell pepper
• 2 medium green onion, sliced
• 2 cloves garlic, finely chopped
• 2 Tbsp fresh chopped dill weed
• 1 Tbsp grated lemon peel
• 1/2 Tbsp salt
• 14 oz chicken broth
• 1 cup water
• 1 pound shrimp
• 1 packaged of shredded spinach
• 1/4 cup grated parmsean

Instructions: 

1. In 12-inch skillet, beat oil over medium heat.  Cook pasta, bell pepper, green onions, and garlic for 2-3 minutes, stirring constantly until vegetables are crisp
2. Stir in dill weed, lemon peel, salt, broth and water.  Heat to boiling then reduce heat.  Cover and simmer for 8-10 minutes or until pasta is tender.  Still a little liquid.
3. While pasta is simmering, Cook shrimp in a separate skillet until pink then add to pasta
4. Add spinach and Parmesan cheese and mix until spinach is wilted

COCONUT FLOUR ZUCCHINI BREAD

Ingredients

• 1 zucchini, shredded finely and squeezed out (patted with paper towels to reduce moisture)
• 4 eggs
• 2-3 Tbsp honey
• 1 ripe banana, mashed
• 1 Tbsp. coconut oil
• 1/2 cup coconut flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. apple cider vinegar
• 1/2 cup walnuts (Optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
3. Shred your zucchini finely, and then pat with paper towels to help squeeze all the moisture out of it.
4. Mix the egg, honey, oil, and banana together in a large bowl.
5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
6. Stir in the nuts, if using.
7. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)

 GRANOLA & YOGURT CUPCAKES

Ingredients:

• 2 cups rolled oats (not quick oats or steal oats)
• 1/2 cup chopped walnuts (chop very small so they aren't too heavy)
• 1/2 cup sliced almonds
• 1/4 tsp salt
• 1/2 cup almond butter
• 3/4 cup honey
• 1 tablespoon coconut oil
• 3 Tablespoon brown sugar

Instructions:

1. Preheat oven to 350 F. Combine oats and nuts in a large bowl.
2. In a medium saucepan, combine salt, almond butter, honey, coconut oil, and brown sugar.
3. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated.
4. Spray a muffin tin. Press a scoop of dough on the bottom, and up the sides of the muffin tin, forming a bowl.
5. Bake for 10-15 minutes or until starting to brown. Remove from oven. Using a spatula or knife, loosen granola bowl from the edges of the pan, without removing the granola bowl. Allow to cool for at least 2 hours, and then they can be removed.
6. Top with yogurt and fresh fruit 

Healthy Traveling

We are heading to the beach today so I prepared snack bags and toy bags for the car.  My husband conveniently left a day early to fish before we get there so it will just be me and the kids in the car. A good friend of mine, who travels often with her small children to see her family, gave me great advice.  She said not to take all of your tricks out at once.  Start with a book, then a coloring book and colors, then a fun toy, etc.  She builds the excitement to keep them entertained and then pull out a movie when they are starting to lose it.  I use to hand them every toy they own and pop on a movie the second we pulled out of the driveway, so I am taking her advice on entertainment and also applying it to nutrition.  I made healthy snack bags then when they want more I prepared healthy bento boxes.  When they are getting restless, I will pop on a movie and give them Auntie Annie's organic bunnie fruit snacks and if all hell breaks loose I have ring pops!  Clearly, my kids aren't the best sitting still for any length of time. 

Included in the snack bags- organic string cheese, apple slices, strawberries, blueberries, grapes, almonds, and energy bites.

Lunch Bento Box- Egg salad on a tortilla, carrot sticks, parfait (yogurt with granola and berries), fruit rope

My kids could eat 25 packs of these!  They are addicted so I only give to them as a treat and make homemade gummies


Happy Healthy Independence Day

We will be having fun in the sun on the 4th so I will be preparing cold, refreshing berry popsicles in red, white and blue of course. 

Coconut Water and Berry Popsicles

 

• Fresh Berries- (blueberries, raspberries and strawberries)
• Coconut Water

Instructions

1. Drop beries into popsicle molds (smaller pieces will go to the bottom, others will have to be gently nudged into the mold using a butter knife or extra popsicle stick).
2. Pour coconut water over the berries to fill the popsicle mold, then insert popsicle sticks.
3. Cover and chill for several hours.
4. Allow to sit on counter at room temperature for a few minutes for easy release from the molds.

Camp Snacks and Airheads

I am gearing up for the week ahead of us and wanted to surprise the kids with special treats in their lunch at camp and pool ready snacks on the days that they do not have camp.  Most of the menu is super quick and easy!

Editor's Note: For anyone feeling overwhelmed and less prepared right now.... Relax!  Start in a few days or next week.  I gave my child an airhead today... yes, I wasn't happy and kinda disgusted that of all treats that is what she picked, but I don't want want to deprive them.  We eat tons of fruits and veggies, limit processed foods but we are totally normal.  I promise, with a little extra effort you can be more prepared and have your kids enjoy healthy foods too:)  I hope this helps!

Fun Snacks-
Homemade Fruit Roll Ups
Homemade Yogurt Bites
Energy Bites

Breakfast-
Spinach, Banana Muffins

Lunch-
Egg Salad
Peanut Butter and Banana Rolls
Turkey and Cheese Roll ups
Carrot sticks
Fruit
Almonds

Dinner-

One skillet balsamic chicken and veggies

Spaghetti Squash Lasagna

FRUIT ROLL UPS- 


Ingredients:

• Any fruit you want.  We used Strawberries, Blackberries and Raspberries
• Honey (as much as you want to make it sweet.. didn't take much for us because the berries were so sweet)
• Parchment paper

Directions:

1. Preheat over to 220
2. Blend the fruit and honey in the blender until smooth
3. Line parchment paper on cookie sheets and pour the mixture onto the parchment paper. Spread out evenly (if it is too thin at the end it will burn)
4. Place in over for 3 hours
5. You will know they are ready  when they aren't sticky.  Use very clean kitchen sheers and cut into long sections to roll up (as thick or thin as you want.. I choose medium so it would fit easily in their bento lunch boxes)

*** If still a little gooey in the middle that okay.  Still cut and roll and stick in the fridge, they will thicken.

 It is amazing how kids love to eat healthy and learn about nutrition

YOGURT BITES-

Ingredients:

• Yogurt of your choice.  I used full fat plain greek yogurt and added a little honey.  (these are super healthy but honestly do not have  ton of taste so for a more picky eater, a berry flavor yogurt would be better)
• Small zip lock bag
• Parchment paper
• Toppings ( I used chocolate chips)

Directions:

1.  Put yogurt in zip lock bag and seal tightly.
2.  Cut a very small opening at one end of the bag to squeeze out.  I cut the hole to big and too much came out so I had to use a second bag.  A small hole is more manageable.
3.  Squeeze onto parchment paper and add a topping you want.
4.  Freeze for an hour

PEANUT BUTTER BANANA ROLLS

1.  1/2 Tbs Peanut butter, Almond butter or any nut butter
2.  1 Banana
3.  1 Tortilla (or skip the tortilla and put a scoop of peanut butter on top of each banana slice and top with a blueberry for a fun snack)

 (On the left: peanut butter banana rolls, strawberries, almonds, carrot sticks, home made gummie bears.  On the right: turkey cheese roll ups, fruit roll up, strawberries, carrot sticks and raisins)

Ingredients

• 3 pounds Spaghetti Squash, halved lengthwise, seeded

• 2 pounds ground beef
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 32 ounces marinara sauce, divided

• 24 ounces ricotta cheese, part skim
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 2 eggs
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Directions

1. Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
2. In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 24 ounces of sauce to meat. Reserve the rest.
3. Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
4. Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
5. Top with the meat layer.
6. Spread the cheese layer.
7. Add the remaining sauce over the cheese layer.
8. Top with the remaining mozzarella cheese.
9. Cover and bake for 30 minutes at 350 degrees.

ONE SKILLET BALSAMIC CHICKEN AND VEGGIES

Ingredients:

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon light brown sugar, packed
• 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
• 2 teaspoons cornstarch
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
• about 2 cups broccoli florets
• about 1 1/2 cups sugar snap peas 
• 1 cup chopped carrots
• 2 to 4 tablespoons water, optional and if necessary

Directions:

1. To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
2. To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
3. Add the sauce, noting that it may bubble up in the first few seconds.
4. Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
5. Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Camp Snacks and Airheads

I am gearing up for the week ahead of us and wanted to surprise the kids with special treats in their lunch at camp and pool ready snacks on the days that they do not have camp.  Most of the menu is super quick and easy!

Editor's Note: For anyone feeling overwhelmed and less prepared right now.... Relax!  Start in a few days or next week.  I gave my child an airhead today... yes, I wasn't happy and kinda disgusted that of all treats that is what she picked, but I don't want want to deprive them.  We eat tons of fruits and veggies, limit processed foods but we are totally normal.  I promise, with a little extra effort you can be more prepared and have your kids enjoy healthy foods too:)  I hope this helps!

Fun Snacks-
Homemade Fruit Roll Ups
Homemade Yogurt Bites
Energy Bites

Breakfast-
Spinach, Banana Muffins

Lunch-
Egg Salad
Peanut Butter and Banana Rolls
Turkey and Cheese Roll ups
Carrot sticks
Fruit
Almonds

Dinner-

One skillet balsamic chicken and veggies

Spaghetti Squash Lasagna

FRUIT ROLL UPS- 


Ingredients:

• Any fruit you want.  We used Strawberries, Blackberries and Raspberries
• Honey (as much as you want to make it sweet.. didn't take much for us because the berries were so sweet)
• Parchment paper

Directions:

1. Preheat over to 220
2. Blend the fruit and honey in the blender until smooth
3. Line parchment paper on cookie sheets and pour the mixture onto the parchment paper. Spread out evenly (if it is too thin at the end it will burn)
4. Place in over for 3 hours
5. You will know they are ready  when they aren't sticky.  Use very clean kitchen sheers and cut into long sections to roll up (as thick or thin as you want.. I choose medium so it would fit easily in their bento lunch boxes)

*** If still a little gooey in the middle that okay.  Still cut and roll and stick in the fridge, they will thicken.

 It is amazing how kids love to eat healthy and learn about nutrition

YOGURT BITES-

Ingredients:

• Yogurt of your choice.  I used full fat plain greek yogurt and added a little honey.  (these are super healthy but honestly do not have  ton of taste so for a more picky eater, a berry flavor yogurt would be better)
• Small zip lock bag
• Parchment paper
• Toppings ( I used chocolate chips)

Directions:

1.  Put yogurt in zip lock bag and seal tightly.
2.  Cut a very small opening at one end of the bag to squeeze out.  I cut the hole to big and too much came out so I had to use a second bag.  A small hole is more manageable.
3.  Squeeze onto parchment paper and add a topping you want.
4.  Freeze for an hour

PEANUT BUTTER BANANA ROLLS

1.  1/2 Tbs Peanut butter, Almond butter or any nut butter
2.  1 Banana
3.  1 Tortilla (or skip the tortilla and put a scoop of peanut butter on top of each banana slice and top with a blueberry for a fun snack)

Ingredients

• 3 pounds Spaghetti Squash, halved lengthwise, seeded

• 2 pounds ground beef
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 32 ounces marinara sauce, divided

• 24 ounces ricotta cheese, part skim
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 2 eggs
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Directions

1. Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
2. In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 24 ounces of sauce to meat. Reserve the rest.
3. Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
4. Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
5. Top with the meat layer.
6. Spread the cheese layer.
7. Add the remaining sauce over the cheese layer.
8. Top with the remaining mozzarella cheese.
9. Cover and bake for 30 minutes at 350 degrees.

ONE SKILLET BALSAMIC CHICKEN AND VEGGIES

Ingredients:

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon light brown sugar, packed
• 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
• 2 teaspoons cornstarch
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
• about 2 cups broccoli florets
• about 1 1/2 cups sugar snap peas 
• 1 cup chopped carrots
• 2 to 4 tablespoons water, optional and if necessary

Directions:

1. To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
2. To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
3. Add the sauce, noting that it may bubble up in the first few seconds.
4. Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
5. Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.