Chicken Teriyaki Meatballs

Let me first start by saying my son ate 10 of these meatballs, 10 in one sitting. Teriyaki Meatballs

At dinner time he ate the meatballs without much sauce. I wanted to reduce his sodium intake a bit that day. The other time he ate them plain. So, it’s definitely toddler approved and mommy approved because it has a hidden veggie!



  • 1 lb ground chicken
  • 1 grated apple
  • 1 egg
  • 1/2 ts salt
  • 1/2 tsp pepper
  • 1 tsp dijon mustard
  • 1/4 c. chopped spinach
  • 1 c. panko breadcrumbs


  • 1/2 c. honey
  • 1 tbs cornstarch (for a thicker sauce add one more tbs)
  • 1/2 tsp chopped garlic
  • dash of ginger (optional)
  • 1/4 c. water
  • 1/4 c. low sodium tamari



  1. Preheat oven to 350F
  2. Mix all ingredients together in a bowl
  3. Using an ice cream scooper, mold into a ball shape
  4. Place on a lightly greased baking sheet and bake for 15-20 minutes. Use an internal meat thermometer to prevent dry meatballs. It’s a game changer.


  1. Mix all sauce ingredients in a sauce pan except for corn starch
  2. On medium heat add corn starch and stir
  3. Remove from heat when thickened
  4. Serve on top of meatballs, over rice.


Super Berry Muffins

It’s almost the Fourth of July and strawberry season is in full swing. Super Berry Muffins 3The real reason I made these is because I have so much berries to use up. My toddler’s favorite fruit was berries until this week.  On any given day the kid can eat 10 strawberries in one sitting, But, he’s recently had a change of heart. His love for the ruby-red fruit is slowly subsiding. For now at least.

What to do with the bucket of organic strawberries in my refrigerator? Make them into muffins of course. And it’s perfect for our upcoming Independence Day holiday.Super Berry Muffin Stacked


  • 2 c. all-purpose flour
  • 3/4 c. sugar (can make it to 1 c. for a sweeter muffin, but I try to cut back)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 c. milk
  • 1/2 c. coconut oil, melted
  • 1/2 tbs vanilla
  • 1 c. chopped fresh strawberries
  • 1/3 c. fresh blueberries


1. Preheat oven to 350F

2. In a bowl mix dry ingredients together (first 4 ingredients)

2. In another bowl, mix wet ingredients (except fruit)

3. Combine dry ingredients with wet, until well incorporated. Tip: There will be clumps, do not over mix!

4. Fold in fresh fruit

5. In a greased muffin tin, add mixture all the way to the rim for a muffin top. Top with more fruit if desired

6. Bake for 17-22 minutes, or until a toothpick comes out clean

Tip: Use sweet strawberries and blueberries, otherwise your muffin will be a little sour. Also, make sure your coconut oil is melted, otherwise it will be lumpy