Pumpkin Cream Cheese Rollups

Tis the season for pumpkin! Every fall, I make pumpkin rolls. You know the one that involves a lot of work., but is so yummy that you end up making it regardless? This year however, I have my hands full with two kids. Nevertheless, my pumpkin roll cravings are still going strong. One afternoon, I improvised, and that day, I bit into the best pumpkin cream cheese rollups I’ve ever tasted.


Pumpkin Roll Ups


This is a such a great, easy fix to my cravings.  It has the perfect crunch with a creamy warm filling. Best of all, you can make just one or two rollups, instead of baking a whole roll. You also don’t need an oven or mixer.

Pumpkin Cream Cheese Rollups


  • 5 slices bread (fresh is best)
  • 1 egg
  • 1 tbs. milk
  • 2 tbs. brown sugar, divided
  • 1/4 c. pumpkin puree
  • 2-3 tbs. butter
  • 3 tbs. cream cheese


  1. In a bowl, mix pumpkin puree and 1 tbs. brown sugar, set aside
  2. Using a rolling pin or glass, flatten bread by rolling. Cut ends of bread if desired
  3. Spread cream cheese on one end of the bread
  4. Top with pumpkin puree mixture
  5. Roll like a tube
  6. In a pan, add butter
  7. Brown all sides
  8. Dip and roll in remaining brown sugar

Zucchini Broccoli Tater Tots

When I talk to moms about food and picky eating, veggies are always a struggle. There’s no surprise there! Halloween is fast approaching. This holiday is a great time to introduce green foods.Many kids won’t touch anything green let alone eat it. Sometimes it’s a little more convincing to call things green monsters, incredible hulk juice, etc.  If you make your meals a little fun and festive, they may just give it a try. Once they’ve tasted it they just might realize it’s not that bad. These zucchini broccoli tater tots recipe is super tasty, even my husband and I enjoyed them.

I made these tots just a little more fun by putting candy eyes on them. I called them little green monsters. Fortunately, my son eats broccoli on its own, but no more than three or four stalks. He gobbled up about 10 of these. Dipped it in some “blood” (ketchup) and he thought it was so cool. Kinda gross to me, but hey.. we aim to please.

I packed it in a  Yumbox for a quick lunch while we went to an indoor playground. It was a perfect complete healthy meal. Also a quick tip: coat your avocado slices in olive oil and it will stay nice and green, no browning.



Give this a whirl, it has protein, grains, and veggies all in one.


Zucchini Broccoli Tater Tots


  • 1.5 C. steamed broccoli
  • 1 egg
  • 1/2 small zucchini, grated
  • 1/2 c. bread crumbs
  • 1/4 c. cheddar cheese/Mexican cheese blend
  • 1/4 tsp. 21 seasoning
  • 1/8 tsp. salt


  1. Steam broccoli
  2. In a blender, add all ingredients and blend until pasty
  3. Form tater tot shapes
  4. In a pan, cook in a little olive oil, flip so all sides are brown

*Thank you Yumbox for sponsoring this post. 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!

Turkey Apple Crescent Rolls

Lunch time is the most hectic part of our day. We’re often just getting home from a play date, work, or some kind of activity. If you have 15 minutes however, you can make this! It’s not as fast as an old fashioned sandwich, but the oven does all the work for you. These turkey apple crescent rolls are so delicious. It’s the perfect combination of sweet, salty, and yummy cheese! Plus, there are also so many organic crescent roll varieties available now, if you are concerned.


Turkey Apple Crescent Rolls


  • 1 can crescent roll
  • 4-5 turkey slices, chopped
  • 3 slices white american cheese, or swiss
  • 1/2 red apple, thinly sliced


  1. Preheat oven to 375F (follow crescent rolls instructions)
  2. Open crescent rolls, and unroll dough
  3. Top dough with pieces of turkey
  4. Top with cheese
  5. Add apples
  6. Roll wide side first into a crescent shape
  7. Bake for 12-14 minutes (per can instructions)
  8. You can also add an egg wash on top (1 lightly beaten egg and splash of milk), but this is optional


Chicken Veggie Patties

I’ve tried several times to make chicken nuggets taste like the nuggets most kids associate with.  This comes pretty close!  I’m well aware store-bought nuggets definitely have its time in place, but I wanted to give you a homemade option to try!   Best of all, it’s all great ingredients and not processed! Furthermore, I know many of you have children who are really picky about texture. This chicken veggie patties recipe is soft and juicy and super tasty.

Chicken Veggie Patties (3)

Chicken Veggie Patties


  • 1/2 c. green zucchini (one small zucchini), grated
  • 3 broccoli florets, grated (optional)
  • 2 extra small bell peppers, chopped finely
  • 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
  • 1/4 c. green onions, chopped
  • 1/4 c. flour
  • Dash of Salt
  • Dash of Pepper
  • 1 egg
  • Olive oil for frying


  1. Wash and grate zucchini and dry with paper towel
  2. Chop all vegetables and set aside
  3. In a bowl, mix all ingredients until well incorporated
  4. In a pan add 1 tbs of olive oil on medium high heat
  5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
  6. Serve with chives and sour cream if desired

Chicken Veggie Patty How To

Flourless Chocolate Chip Cookies

I went for a walk with a neighbor recently and we started talking about recipes.  She raved over a cookie recipe that had no flour. I was intrigued. What? A cookie, with no flour, but still tasty and delicious? I’m in! I’ve always skipped over flour less recipes, because we do love our carbs around here. I don’t think I will go back to any other recipe, after trying this flourless chocolate chip cookies recipe. That kind of says a lot. I love this!

IF all lo-carb foods tastes as good as this chocolate chip cookie recipe, I might be trying my hand at more recipes. Frankly, I could always eat a little healthier.

This flourless chocolate chip cookie is nutty, still relatively soft, and has all the goodness of a cookie without the extra carbs. It’s toddler approved and husband approved. My husband comes from a huge baking family and well, he’s very picky. This got two thumbs up.

Flourless cookies 2



To make this paleo and even less carbs use walnuts instead of cashews. I’m no expert with this eating lifestyle, so double check.  Before you knock it down because it has no flour.. check out this texture! And better yet.. no bananas! Nothing against the awesome yellow fruit, but sometimes we get banana’d out.

Flourless Cookie Closeup 2



Flourless Chocolate Chip Cookies


  • 3 cups almond meal
  • 1 cup semi sweet chocolate chips
  • 1 cup cashews, raw chopped
  • ¼ teaspoon sea salt, for a sweet and salty cookie add a little more
  • ½ teaspoon baking soda
  • 1/3 cup honey
  • 2 1/2 tablespoons coconut oil, melted, divided
  • ½ teaspoon vanilla extract
  • 1 egg


  1. Preheat oven to 350
  2. In a bowl, mix dry ingredients (almond meal, chocolate chips, cashews, salt, baking soda)
  3. In another bowl, whisk egg and add honey, coconut oil, vanilla extract
  4. Mix dry and wet ingredients together
  5. Prepare cookie sheet with parchment paper
  6. Using a cookie scooper add cookie mixture
  7. Use a spoon (greased with a little coconut oil) or small bowl to flatten cookie. The cookie will not expand while baking so it will stay the size you press it down to.
  8. Bake for 10-13 minutes
  9. Allow to cool before removing from parchment paper to prevent sticking and also allowing it to mold together. Tip: it will feel crumbly, but will mold together while cooling

Flourless Cookies









*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!

Recipe adapted from Fed and Fit

Healthy Banana Muffins

I woke up with a leg cramp when I decided to make this.  I’m not a doctor, but I remember my physician telling me to eat bananas when I get a leg cramp because the potassium in the yellow fruit helps. On top of that my son won’t stop talking about banana bread lately. My food inspiration comes from weird places doesn’t it?

The bananas sitting on my counter were super ripe, so naturally I decided to make banana muffins.  Since I’ve been eating a lot of what I make for my son lately, I made healthy banana muffins!

If you’re wondering what’s healthier about this recipe, it only has 1 tbs of butter and uses coconut sugar. No oil!  According to the Huffington Post, coconut sugar has a lower glycemic index than white sugar. That means it doesn’t raise your blood sugar as quickly as white sugar.

Healthy Banana Muffins


  • 3 ripe bananas
  • 1 tbs butter, softened or slightly melted
  • 3/4 cup coconut sugar
  • 2 eggs, beaten
  • 1 1/2 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 cup unsweetened applesauce
  • 1/4 c. crushed walnuts


  1. Cream together butter and sugar
  2. In another bowl, lightly beat eggs, add crushed bananas, and vanilla and combine
  3. In another bowl, mix flour, soda, and salt. Add to the creamed mixture. Add applesauce and combine well, but do not overmix. Add crushed walnuts if desired
  4. Grease muffin tin by lightly spraying with cooking spray or use silicone cupcake liners
  5. Bake at 350F for 20-30 minutes (depends on size of muffin tin used, so use a toothpick to check if it comes out clean) Check frequently!

Healthy Banana Muffins 1










I bought the silicone cupcake liners here —>  Star shape and Heart Shape and Round I can’t live without these because it’s so easy to clean! No scrubbing metal muffin tins 😉

I’m so excited to share this recipe. Can you believe there’s no oil in this recipe? But.. still so moist! Don’t believe me? Take a look below. Healthy Banana Muffins


BIG TIP: Cook time will vary depending on what kind of pan you use. My mini muffins took about 10-12 minutes and mini loaf pans about 15. PLEASE check it often and poke with a toothpick until it comes out clean.

*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!

Flu Fighter Jellies

Some of you have toddlers starting preschool soon. Or you might have older kids going back to school. Unfortunately, the start of school season marks the start of flu season. It’s never fun to see our kids sick. I’m a firm believer of using nature’s nutritious foods to stay healthy. Why not arm your kid’s bodies against the cold and flu with these flu fighter jellies?

Kiwi Bears 3

Studies show that loading up on vitamin c may help shorten the length of time you’re sick and reduce the severity symptoms. And while the first fruit that comes to mind when I think of vitamin c is an orange, there are many more common fruits and veggies filled with more vitamin c.  Kiwis pack the ultimate vitamin C punch. It has 137 mg of vitamin C and also rich in potassium and copper. Oranges only have 51 mg. That’s more than double!

Flu Fighter Fruit Jellies


  • 1/2 c. pureed kiwi
  • 3 tbs. gelatin powder
  • 2-3 tbs. honey or to taste


  1. Cut kiwi for easy blending
  2. Puree kiwi and add gelatin powder
  3. Microwave for 60-90 seconds
  4. Whisk in honey
  5. Using a dropper fill gummy bear mold
  6. Refrigerate uncovered for at least 24 hours (the longer it sits the firmer it becomes)
  7. You can also use fruit juice, see below.

P.S. you can also add 1/2 c. fruit juice to create a mixed flavor. Sprinkle gelatin into fruit juice and microwave for 60-90 seconds then whisk in kiwi and honey. Every 1/2 c. of juice or kiwi I would use about 3 tbs. of gelatin powder.


  • Eat immediately, or store in the fridge, it doesn’t do too well packed
  • Don’t over blend the kiwi, the seeds will turn bitter!
  • Use sweet fruit! If it’s sour to begin with, the jellies will end up sour.
  • This is more of a jelly consistency. For a harder texture use other fruit like pureed strawberries, grape juice or apple juice

Thanks Zespri Kiwifruit for sponsoring this post! It’s our new go-to kiwi fruit. The sun gold variety is hairless and has a delectable tropical sweet taste. We can’t get enough of it! Did you also know that kiwi is a natural tenderizer? Check out this recipe here: Summer Skewers

*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!

4 Ingredient Mini Chicken Pot Pies

“A toddler friendly twist to a hometown classic recipe”

Chicken pot pie is a comfort meal that almost everyone loves. Since I haven’t ventured into cooking homemade pies, I created this easier and faster recipe for busy parents. This pie is a slight variation to one of my most popular recipes, Mini Turkey Pot Pies. Frankly, why wait until Thanksgiving to have this yummy meal?

Chicken Pot Pie

All you need is 30 minutes, four ingredients, and some self control. That’s because you’ll want to eat more than one. A plus side, there’s lots of veggies in it.

Chicken Pot PIe Hand

P.S. This recipe is highly recommended by my toddler. See food review below in the video 😉

4 Ingredient Mini Chicken Pot Pies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6 mini pies


  • Ingredients:
  • Crescent dough – Store bought
  • 1 c. cooked chopped cooked chicken
  • 3/4 c. canned cream of chicken
  • thawed garden vegetables
  • chicken seasoning or salt and pepper (optional)


  1. Preheat oven to 400f
  2. In a bowl, mix chicken, cream of chicken and sprinkle a little chicken seasoning or salt and pepper. Set aside
  3. Using a glass or cookie cutter, carve out circles of crescent dough
  4. Grease a muffin tin with cooking spray and carefully place dough in each circle
  5. Add chicken mixture into each circle
  6. Using the leftover dough, cut strips and place it on top as shown in video
  7. Bake for about 20 minutes, check at 15 minutes for desired browness

P.S. That’s a dry erase marker I used on our oogaa baby bowls!

Music credit: www.bradbyrdofficial.com

Summer Chicken Skewers

Every time I go to the grocery store, I get tempted to buy chicken breast. But then I think about the many times I’ve cooked it unsuccessfully. Unless stewed, the healthy white meat is so dry. I’ve recently found a fix! In just 10 to 15 minutes your meat of choice will be incredibly juicy or tender. These summer chicken skewers are healthy and delicious!

All thanks to Zespri Kiwifruit.! That’s right.. FRUIT. No chemicals additives or weird powders to add to your meat.  I’ve recently had the opportunity to work with Zespri Kiwifruit and found out it has some incredible uses.

Kiwi Kabob Vertical

There is an enzyme called actinidin found in green kiwifruit which makes for a wonderful natural meat tenderizer. Simply peel and mash or blend a kiwi, and spread the pulp on a tough cut of meat. Let stand for 10 to 15 minutes and lightly scrape off the kiwi.

Kiwi Kabob

This is a simple kabob recipe I came up with. You can also use kiwi for any foods that you wish to fry. It’s simply a great tenderizer.

Kiwi Kabob

Summer Chicken Kabobs


  • 2 bpneless, skinless chicken breast, cut into 1 inch size pieces
  • 2 kiwis (green)
  • Bell peppers
  • Zucchini
  • 1 tbs. balsamic vinegar
  • 2 tbs. dijon mustard
  • 2 tbs. olive oil
  • 1/2 tsp. thyme, or 1 tsp if desired
  • salt and pepper to taste
  • Skewers, metal preferred


  1. Mash or blend kiwi (note: stop blending before the seeds get crushed, or it will turn bitter)
  2. In a small bowl, mix blended kiwi marinade and all ingredients
  3. Cut up chicken into 1 inch size pieces
  4. In another bowl, pour marinade onto chicken breast
  5. Place in refrigerator for 10 to 15 minutes
  6. Add chicken onto metal skewers, alternating between chicken and vegetables
  7. Bbq until internal temp is 165F

Some tips for cooking with Kiwi

Source: Zespri Kiwifruit

  • Some important things to keep in mind while creating your own delicious meals and recipes.
  • The skin is edible on both varieties. The SunGold Kiwi has no hair which makes it easier to bite into like an apple. Be sure to rinse your kiwi first.
  • If you insist on peeling, a serrated peeler works best.
  • The actinidin in Green also prevents gelatin from setting and breaks down proteins in dairy products which can cause curdling. If serving Green Kiwifruit with ice cream, yogurt or otherdairy products, serve immediately after you add to your dish. SunGold kiwis do not have this enzyme.
  • When puréeing be sure to stop processing before the seeds are crushed. Crushed seeds may lend a slightly bitter flavor to your dish. Seeds can be removed by passing the pulp through a strainer.
  • When using kiwifruit in hot dishes, add it at the very last minute so that it will retain its bright color. Kiwi flesh is soft so it is recommended that you add later when cooking certain dishes like a stir-fry.

Thanks Zespri Kiwifruit for sponsoring this post! It’s our new go-to kiwi fruit. The sun gold variety is hairless and has a delectable tropical sweet taste. We can’t get enough of it!

How to Pit a Cherry

I pass by bags of cherries at the grocery store every time I go. I never buy them because frankly I don’t have time to  pit them for my toddler. This past week however, I wanted cherries for myself. I mean how could i resist, its cherry season after all. Here’s what I came up with!

My little man helped me too in with it and he had fun! He then helped me cut it with his knife. It’s sharp enough to cut fruit and some veggies but won’t cut skin.

$8.95 for THREE on Amazon –> Kids Knives

**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 and pay for my coffee to keep me awake so I can write these posts 😉 Thank you!