I made these yummy popsicles for our twins last summer when San Diego decided to have a heat wave which lasted most of the summer. Teething babies and heat does not make for a good combo. Wanting something healthy that would help ease their gums while entertaining them, the light bulb went off and these yummy (not to mention healthy) popsicles were born.
- 1 Melon, (about 2 cups)
- 1/4 – 1/2 Water
Cube the melon, add it to your Nutri bullet, baby bullet, blender whatever you use. Add the water and blend away until smooth.
Pour the mixture into your popsicle molds and freeze. I found these molds on Amazon for less than $15.
Keep in mind you can make these popsicles with any fruit and even add veggies.
I love veggies, however there are some which I steer clear from when it comes to cooking for fear of cooking a disaster. This was the case with brussel sprouts for quite some time. I signed up for the Farm Fresh To You delivery, and in my last box was a pound of brussel sprouts. In my quest to not throw out any veggies and learn how to cook new ones, I finally summed up the courage to roast brussel sprouts. I am every so happy I did!
- 1lb brussel sprouts
- 1lb sweet potatoes, cut into 1″ cubes
- 2 cloves of garlic, finely minced
- Salt, pepper (to taste)
- Dash of cumin
- Extra virgin olive oil
- Balsamic vinegar
Preheat your oven to 375 degrees. Clean your brussel sprouts, cut the bottom stem and peel away the first layer. Cut in half or quarters depending on how big they are. Wash very well to remove any dirt. In a baking dish add the brussel sprouts, cubed sweet potatoes, garlic and drizzle with olive oil, salt, pepper and an every so light sprinkling of cumin.
Roast for 30-40 min or until all the veggies are tender. As soon as you bring it out of the oven drizzle with the balsamic vinegar. My mouth is watering just typing this! The cumin adds another dimension of flavor and the balsamic adds a sweet & tangy finish.
These toddler (and mom) approved “pancakes” are a nice and delicious change to the carb laden not so healthy actual pancakes. I first tried these with our toddlers when they were around 10mo. Although they didn’t exactly scarf them down they did enjoy a few bites. I found them rather tasty and satisfying myself. There are two simple ingredients and a dash of cinnamon to make these tasty banana-cakes.
- 1 whole egg
- 1-2 banana(s), ripe
Add egg to a blender and banana, pulse for a minute or two.
Add a sprinkle of cinnamon. In a skillet over medium heat, add a little butter and pour a small amount of your banana batter, about silver dollar size. Flip when golden brown.
Serve these with a drizzle of syrup or topped with delicious fruits.
Who would have thought that such a simple addition to fruit could completely change the taste and most likely how you’ll ever eat it!
- Watermelon, cubed
- Fresh mint, finely chopped
Place cubed watermelon in a bowl and sprinkle the mint on top. Sit back and enjoy, yep…it’s that simple and I promise you’ll never look back!
Measurements were left out intentionally because you can make a small bowl or a giant one for a party!
After feeding our twins organic bottled baby food I decided I’d simply make my own. I buy organic veggies, bake or steam and smash. Place in container, label and store. It’s easy, quick, and oh so healthy for those little tummies! The first attempt was sweet potatoes, here goes nothing!
- 1-2 organic sweet potatoes
- Food processor
Preheat oven to 350 degrees. Wash your potato, with a fork poke a few holes then wrap in foil. Place potatoes on a baking sheet and into the oven.
Let the potatoes bake for 30-60 minutes (time varies based on size and quantity). Once done, allow to cool. Remove skin from potatoes and place into food processor, blend to desired consistency.
Store in airtight containers, I’m using the OXO tot containers, which I love! They were $9.99 for 6, 2.5oz containers. This food will keep for 3 days in the fridge or you can freeze for a longer time.
Side Note: I purchased the food processor as an impulse buy at the Del Mar Fair a couple years ago, I used it once before now. It so far has been the BEST $10 I’ve ever spent. There is not one fancy thing about it, but it gets the job done and best of all it’s manual therefore…NO NOISE! I can prep the food as the babes sleep. The OXO Tot blocks are so far my favorite, I also have the Sage Spoonfuls but the container feels flimsy compared to this one. I recently purchased labels in order to name/date the foods I prep.
It’s February already and it’s been quite a while since I posted a recipe, tip/tid-bit or anything else for that matter. Life with my hubby, our twins, cat, dog and a full-time job is definitely busy…but we’re loving every minute of it!
I’ve made several meals recently that have turned out quite delicious but in my haste to get dinner on the table to end up not taking any pictures, and honestly who wants a recipe without a picture?
My goal for 2015 is to keep the camera in the kitchen! Hopefully I have a spare minute or two each week to download the pictures and write/post the recipes.
A few recipes to stay tuned for; chipotle cream shrimp tacos, bruschetta chicken pasta, fried yucca, , guava and cream cheese empanada, 5-cheese tortellini chicken pasta and a few others!
Happy 2015 everyone!
This low-fat banana bread isn’t lacking in flavor or moisture! Go ahead and give it a try; you’ll see what I mean. Don’t fear adding tasty additions such as blueberries, cranberries, chocolate chips (it’ll add some fat), peanut butter, walnuts, raisins, etc…keep in mind they’ll add more fat but we all must indulge a little.
- 1 cup sugar
- 1/4 cup light butter, softened
- 3 ripe bananas, mashed
- 1/4 cup fat free milk
- 1/4 cup apple sauce
- 1/4 cup low-fat sour cream
- 1/2 cup blueberries
- 2 large egg whites
- 2 cups flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- Cooking spray
Preheat oven to 350 degrees. Combine sugar and butter in a bowl, using a mixer beat the two together at medium speed until well blended. Add banana, milk, sour cream and egg whites, beat well.
Measure out the flour, be sure to level with a knife. Combine flour, baking soda and salt; stir well. Add the flour mixture to the banana mixture little by little until well blended.
If adding blueberries, you’ll want to fold them in now.
Spray your loaf pan with cooking spray and add the batter. Bake at 350 for about 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Allow the pan to cool then flip over to remove the banana bread.
Enjoy warm or cold! I love adding raisins and walnuts to mine, the crunch of the walnuts adds texture, not to mention walnuts are healthy!
In preparation for long and possibly sleepless nights, I’m on the search for delicious and healthy frozen meal ideas. What types of casseroles, sauces, meats, individual ingredients etc…freeze and reheat well? Post your recipes or ideas for meals that freeze well and taste delicious once baked. Thank you all in advance!
This week for me is all about meal prepping; staying ahead of the game and focusing on eating healthy. The healthy lunch meal for this week is salmon and salads, lots of omega-3 and the nutrition from the salad. What are some of your healthy meal prep ideas?