Easy Peach and Cottage Cheese

We’re very busy in the morning these days trying to get out the door for swim lessons.  I’m always looking for a fast meal. By the way, I’ll try to compile a few fast breakfasts into one post as soon as I can.  For now, here’s a super easy one that packs a great punch in protein. Peach and CottageRemember if you’re not a fan of cottage cheese, you never know if your child will like it. So it’s worth a try.

Also below I’ve explained the easiest way to peel a peach. No bruises or nicks, no knife or peeler.  Our bowl shown here is an EZPZ snack bowl. It doesn’t move and is so easy to clean! That means no flying bowls on the floor. For the win!

Ingredients:

  • Cottage Cheese
  • Peaches

Method:

1. Add water to a small pot and bring to a boil

2. Add washed peaches into the water and allow to simmer for 1 minute or so

Peach Simmer

3. In another bowl, add cold water and ice cubes

4. Add the heated peach into the cold water

Peach Ice

5. Peel and enjoy

Peach Peeled

 

6. Add cottage cheese in a bowl and pair with sliced peaches. Top with honey if desired.

Note: No honey before one years of age.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

 

One Pan Chicken Tenders and Asparagus

I call these grown up chicken nuggets. Asparagus ChickenA mom and dad can only eat so many chicken nuggets right? It takes just a few minutes to prepare and about half an hour to bake (use an internal thermometer) to prevent dry chicken

Ingredients:

  • 1 pound chicken breast tenders
  • 1/4 C. breadcrumbs
  • 1/2 C. shredded parmesan cheese
  • 1 tbs organic ranch powder mix
  • salt and pepper to taste
  • one bunch of asparagus
  • 4 tbs butter, melted or olive oil

1. Preheat oven to 350f

2. In a bowl,  mix breadcrumbs, parmesan cheese, and ranch

2. Salt and pepper chicken breast tenders if desired. Keep in mind the cheese and ranch already have some salt (depending on brand)

3. In another bowl, pour melted butter or olive oil

4. Dip chicken tender one by one in melted butter/olive oil (both sides)

5. Roll chicken tender in breadcrumb mixture

6. Brush olive oil on asparagus

7. Grease a baking pan with olive oil and add chicken tenders and asparagus

Asparagus Chicken

8. Bake for about 30-40 minutes (depends on oven) or until internal temperature is 165F

Avocado Egg Salad Sandwich

Quick and easy. That’s my favorite kind of recipe these days for fast lunches. Hold the mayo and substitute it with avocado. It’s packed with nutrients and super yummy.Avocado Egg Sand 4

Ingredients:

  • 2 boiled small-medium eggs, chopped
  • 1/2 avocado, mashed
  • Paprika to taste
  • Salt and pepper to taste

 

IMG_7553

1. In a bowl mixed chopped boiled eggs, mashed avocado until combined

2. Season with paprika and salt and pepper to taste (if desired)

3. Top on sandwich bread and enjoy

Apple Snack To-Go

If you’re like me you pack your house in your purse. Apple Hack IG 2I’ve tried getting a bigger bag, but I end up adding more “necessities” in there. Let’s just say I”m ready for an apocalypse. I always try to think of ways to cut the amount I lug around.

We don’t snack much, but some days when I know we’ll be out for a long period I bring a few treats.This time I had hardly anything to bring back home. Try this!

Apple Hack 5

Ingredients:

  • 1 apple
  • 1 tbs peanut butter (or any butter)
  • Toppings: almond slithers, coconut, raisins, granola
  • Rubberband
  1. Cut the apple in half
  2. Core out the seeds with a spoon
  3. Fill with peanut butter and toppings
  4. Put apple halves back together and cut one more time (refer to video)
  5. Hold the apple together using a rubber band

Tip: Don’t overfill the core with too much toppings. It will be very messy and ooze out if you do.

 

 

Garlic Chinese Eggplant

Chinese takeout is so delicious, but unfortunately, or fortunately,  it’s packed with lots of grease and fat. That’s probably why it tastes so good. Chinese Eggplant Eggplant is usually deep fried with oil and soy sauce. If you make it at home you can control how much you put in! This is one of my favorites, takes less than half an hour to make.

Ingredients:

  • 2 medium-large chinese eggplants (it’s longer and slimmer, than it’s counterpart)
  • 2 tbs honey
  • 1 tsp garlic, minced
  • 1/2 tbs cornstarch
  • 1/2 tsp rice vinegar
  • 2 tbs organic tamari or low sodium soy sauce
  • 4 tbs vegetable oil
  • Garnish with green onion

1. Cut eggplant into strips and place in a large bowl

2. Fill a large bowl with water and submerge cut eggplants. Sprinkle salt and cover for about an hour

3. Drain eggplants, rinse, and dry with paper towel

4. In a wok or large pan, add 4 tbs of vegetable oil, on medium-high heat

5. Add garlic and let it cook for a few seconds

6. Add eggplant and let it cook until tender and brown, cover occasionally

7. In a bowl, whisk all the leftover ingredients (tamari, honey, cornstarch, rice vinegar)

8. Add mixture to egg plant and let it cook for a few more minutes

9. Add chopped onion if desired and serve over white rice

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Banana Zucchini Bear Muffins

A fun, nutritious and delicious treat for whole family! Bear MuffinThis muffin tastes great and is allergy friendly. No gluten, no dairy, no egg, and vegetarian. Sound good to be true right? It’s so good my husband and baby wanted more than 2. As for me, well, I had 3.

Ingredients:

  • 1/3 c. coconut oil, melted
  • 2 tbs organic milk of choice
  • 2 tsp vanilla extract
  • 1 ts ground cinammon
  • 1/2 c. coconut sugar (you can reduce this)
  • 1 c. bananas, mashed
  • 1 1/4 c. zucchini, grated
  • 1 1/2 c. organic wholemeal flour, gluten free flour, or white
  • 1 tbs baking powder
  • coconut oil spray
  • almond slithers, to decorate
  • sugar free or dairy free dark chocolate chips, to decorate

1. Preheat oven to 355f or 180c and prepare a muffin tin by spraying with coconut oil spray

2. In a large bowl, whisk together the coconut sugar, melted coconut oil, almond milk, vanilla extract, and cinnamon. Add the mashed bananas and whisk through until combined.

3. Before adding the grated zucchini, squeeze tightly with a paper towel to try and remove excess liquid. Once squeezed add to the bowl and stir through.

4. Add the flour and baking powder and mix well

5. Spoon the mixture into the greased muffin tin. Each cavity should be filled to around 3/4 full.

6. Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.

7. Allow muffins to cool before decorating. use the chocolate chips and almond slithers to create the bear’s face. Refer back to photo if needed.

Recipe and photo credit from the Clean and Green Kids App, video in collaboration

 

 

Quinoa Oatmeal

It’s my goal everyday to offer balanced meals to my son. Quinoa Baby Sometimes, it’s a struggle to find new protein sources for breakfast. I decided to add quinoa to our oatmeal for a little protein boost. You can also add some peanut butter for even more protein.

Just make your oatmeal per instructions and add 2 tbs of cooked quinoa. Top it with some fruit and add a little honey. Voila!

Tip: No honey before one

 

 

Homemade Spinach Pasta

I never thought I’d ever make my own pasta. Spinach Pasta 1 I mean some days I can’t find the time to do laundry! But when I saw how easy it was to make and that it was only four ingredients,  tried it. My son also decided to give me an extra hour of sleep, so that helped. Yes, of course store-bought is much more convenient, but at least I know exactly what’s going in this pasta.  Fresh is best in my book if possible.

I can “wok” in my sleep, but I may have to make a lot more pasta and practice. My cutting skills need a little work.

I made this in my Blendtec, but you can probably use a food processor (I’ve never tried) or do it by hand if you want an arm workout (where’s my emoticon when I need one, insert muscle arm here.. lol). If you don’t know my site offers free shipping and discounted rates (click the link).

TIP: ROLL IT VERY THIN, I made the mistake the first time around.

I’ve only ever tried this in my Blendtec, please email me if it works in a food processor. If you decide to do it by hand, you’ll have to knead the dough.

Ingredients:

  • 1   large egg
  • 1   tbsp water
  • 3   c. spinach
  • 112   c. white whole wheat flour

1. Combine egg, water and spinach to Twister jar, and place Twister lid on jar. Hold lid with one hand, and with other hand press “Pulse” 6–8 times or until spinach is pureed.

2. Add flour and replace lid. Hold lid with one hand, and with other hand pulse 10–14 times to incorporate flour. Turn Twister lid counterclockwise during blending.

3. Dump dough on work surface, and form dough ball. Roll out dough, cut to desired noodle size with pizza cutter or knife, and let dry for 20 minutes. Boil in salted water for 6-8 minutes or until tender.

4. Serve as desired

This recipe is from Blendtec

*Disclosure: I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own based on my experience.If you decide to make a purchase through the  affiliate link, Blendtec will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Mango Coconut Popsicles

I recently went to a Thai restaurant for dinner with some friends and had mango sticky coconut rice for dessert. It’s a definite a must try and is one of those treats that leaves you wanting more. Well, I had a craving for this dessert, but didn’t want to get out of my yoga pants. My lack of energy coupled with near triple digits weather led me to make these yummy popsicles.Mango Coconut 2

This is also vegan and gluten free! This recipe only makes about 4 depending on your mold. I bought one at Ross, but something like this would work just fine –> Popsicle  

Ingredients:

  • 1 Mango
  • 1 and 1/4 c. Coconut Cream (divided)
  • 1/4 c. water
  • 3 tbs honey or maple syrup (optional)

METHOD

1. Peel mango and remove seed

2. In a blender, we use Blendtec, mix in mango and 1/4 cup coconut cream, water, and honey if desired

3. Alternate pouring in the coconut cream and mango mixture in layers into a popsicle mold

4. Freeze for at least 3-4 hours

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

 

Berry Cheese Tart

My husband’s favorite dessert is cheesecake. Berry Cheese TartIt’s Father’s Day and I wanted to make him something special. I also wanted to try a not so sweet dessert so our son could enjoy it too.  This recipe is all about just mixing everything together. It takes about 15 minutes to prepare and about 2 hours of patience to wait for it to chill in the refrigerator.

As shown in the video, I used my very powerful Blendtec, which by the way is incredible. I mean, it can blend an Iphone or golf balls to itty bitty pieces.  Of course there’s no way I would try it myself since living without my phone is impossible. How would I answer all of your lovely questions? So here’s a YouTube video of how powerful it is.

If you’re on the market for a turbo blender,  make sure you look out for my full review coming soon. Remember, it does so much more than just smoothies! I think it’s a huge game changer already.  

I want to try out several recipes with it so I can write a thorough review for all of you.
Blendtec blenders
But, if you already know you want one, my readers will also get free shipping and a discounted rate! Click here for FREE shipping and a discounted option.

Here’s the recipe folks!

Ingredients:

Ingredients

  • 1/2 c. toasted pecans
  • 6 whole graham crackers, quartered
  • 5 tbs granulated sugar, divided (I reduced this to 2-3 tbs)
  • 1 egg white
  • 1 1/2 tbs. melted coconut oil
  • 1/3 c. 2% greek yogurt
  • 8 oz Neufchatel cheese, or cream cheese, at room temprature
  • 2 c. assorted fresh berries.

METHOD

1. Preheat to 350f

2. Add pecans, quartered graham crackers, and 2 tablespoons sugar to jar. Secure lid and press “Pulse” 14–20 times. Stir contents of jar, add egg white and melted coconut oil, and secure lid. Pulse 4–6 times.

3. Press crust into 9″ tart pan, and bake 8–10 minutes. You can also use mini tart pans.  Allow tart crust to cool.

4. Clean jar, and add Greek yogurt, remaining granulated sugar, and Neufchâtel cheese or cream cheese (push down toward blade). Secure lid and pulse 8–12 times or until smooth.

5. Pour filling into tart pan or pans and chill for at least 2 hours. Garnish with chilled berries before serving.

Recipe adapted from Blendtec

*Disclosure: I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own based on my experience.If you decide to make a purchase through the  affiliate link, Blendtec will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!