I just love easy peasy recipes. And this one takes the cake! For hot summer days, it’s easy to grab super sugary ice pops or ice cream from the store. Before you do that though, give this Cherry Peach Yogurt Bark a shot. By the way, I do give my kids an occasional treat, and we definitely have a drumstick here and there. But this one is guilt free! It’s packed with protein from Greek yogurt and nuts and tons of fruit.
This recipe has such minimal steps I’m not sure I could fill up this blog post. It’s seriously that easy.
Do you have a favorite yogurt? If you do, then use it. We love so many varieties, so it’s not hard to choose, but I would suggest a flavored one. You can also choose plain greek and just add some honey. We always use ones with flavors already in it, because it’s just one less ingredient to buy and add. You’ll then want to buy the toppings. Cherries go so well with peaches and pistachios that I made this yogurt bark this flavor.
You’ll then need to prepare a baking sheet and cover it with parchment paper. Pour the greek yogurt then add toppings. Freeze for at least 3 hours, and it’s ready to be eaten!
It’s that time of the year! A time for tasty summer fruits and vegetables. I’ve recently found some great deals on bulk strawberries at my local grocery store and some days I’m left with too many. Just too many to eat before they go bad. Let’s just say I get carried away and buy too many when there is a sale. I created these Super Berry Muffins recipe so I can use up some of the berries because my kids will never pass up a muffin!
These very berry muffins are easy for busy mornings and I also pack them for snack. Just make sure you use sweet strawberries and blueberries or else you’ll have a sweet and a little sour muffin. What I love about my recipe is its very flexible as far as the amount of sugar is used. Depending on your desired taste you can make it less or more. I’ve used half a cup, a fourth, or even a whole cup of cane sugar before.
If you can mix a cup of coffee you can totally do this! First you mix the wet ingredients, then the dry then you mix them both together!
I also made them more festive by using vegetable cutters similar to these to add a little fun to the muffins.
Thank you Bobs Red Mill for sponsoring this post. Fun fact: It took 2,000 photos to finish this video!
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After countless tries of getting my kiddos to eat burritos or tacos without a huge mess to cleanup, I found a solution! These breakfast burrito cups are delicious and makes life so much easier. I don’t know about you but every time I make a burrito or taco, 3/4 of it ends up on the floor. Either I need to improve my ninja burrito making skills or my kids are just too young.
What I love most about these breakfast burrito cups is how incredibly versatile they are. If you have a picky eater you can finely grate zucchini in it. They won’t be able to see it through the egg. It’s also virtually tasteless just don’t add too much. You can add mixed vegetables as well or just plain cheese or even cooked bacon. It’s totally up to you and your family!
Getting your children involved in the process of cooking makes it more likely for them to try the food they make. You can essentially have an omelet bar and have them choose what they want to put into their breakfast burrito cups.
What you want to do first is prepare all the fixings. Cut the vegetables you want to add in, or the turkey or ham. You can also steam vegetables like below.
You’ll then whisk some egg and milk together with your seasonings of choice. It can be as simple as salt or pepper. For more adventurous palates you can use onion powder or even a dash of curry powder. It all really depends on your taste buds. Next you’ll cut the tortilla into fours (shown in the video). It’s best to pick larger size tortillas so it can fit into the muffin tins nicely. Don’t forget to generously grease your muffin tin with cooking spray. You’ll then fill the cups with the egg/milk mixture and add your toppings of choice.
Bake it until the egg is cooked and voila! Breakfast is served. You can cover the pan with foil for a softer tortilla or uncovered for a crispier tortilla. I love it both ways!
These breakfast burrito cups are also good for freezing for hectic mornings. It’s obviously not the same as fresh, but great on a pinch!
I’m always looking for fast protein rich breakfast options. When I start my day with a protein filled breakfast I feel full longer. Plus, I don’t know about you, but my kids will eat carbs all day if I let them. It’s important for me to try to keep their meals balanced. I came up with this quinoa breakfast bowl recipe because both my sons are currently on an oatmeal strike. No matter what I put in their oatmeal they reject it. I wanted to change it up their breakfast options.
This adds a different texture to the mix and since my kids love granola and nutty, this was worth a try!
This is also great for oatmeal lovers. It looks very similar to oatmeal right? It does however have a slightly different texture. If your child is extremely picky you can always mix in some cooked quinoa first into their oatmeal to ease them into it.
If you’ve been following me a while, you know I’m big on introduction and exposure of foods and textures. From the beginning, I tried to expose my kids to different textures. It creates a diverse palate and it’s great to introduce a variety before they form opinions. It’s great to introduce different textures to younger children early. We followed baby led weaning, and in my opinion it’s paid off.
Quinoa is also a great alternative to rice cereal. The super food has a ton of nutrients. t has twice the protein content content of rice or barley. It’s also a great source of calcium, magnesium, manganese, and vitamins and fiber.
You can also make this the night before, warm it up when needed and add a little more almond milk if your kids it less thick.
Keeping an egg on a piece of toast is never easy with toddlers. One part falls to the ground, the other lands on their head. You feel me? After months of getting my youngest to eat a breakfast sandwich, I threw in the towel. At least for now anyway.
No toddlers? Not to worry – both my husband and I devoured these! These sunshine egg pies are perfect for breakfast. If you cook it long enough it would work for on the go car rides too! You can even scramble the egg if you choose prior to filling the rectangle.
Trying to get your family to eat more veggies? Rest assured, there’s a one in these. I get comments all the time about how their kids would pick out vegetables off anything and everything. This one is nearly invisible and is also hidden under an egg. I mean peel a zucchini and it’s pretty much white. Just saying. The entire dish takes less than 10 minutes to make so it’s definitely doable on weekday mornings! You can even cook the night before and throw it in a convection oven for fast heating.
These egg pies are customizable too! Add any seasoning you like. You can go bland, salt and pepper, or our favorite is Everything but the Bagel Seasoning . If you’re adventurous you can try other seasonings as well. If you’re looking for a no-salt seasoning we often use 21 Seasoning Salute as well!
I’m huge on offering foods in its natural state and colors. You can leave a little peel on the zucchini and then grate it. It will look like something below. Showing the green vegetable helps kids’ become more adventurous when it comes to eating. Have them take a bite of the hidden kind and a bite of the other. They’ll soon realize it tastes no different. I know, i know It’s hard to convince a toddler sometimes, but it’s always good to try. It takes some effort, but in the long run it’s paid off for us.
P.S. I completely understand it may be impossible for some of your eaters, but it’s just a suggestion! I personally, do lots of hidden veggie recipes for my readers, but I always try to always serve the hidden foods in its natural state.
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Breakfast is the most challenging meal to fix because I’m always running out the door. This 5 minute apple crisp recipe definitely saves the day. It’s so delicious and is our family’s favorite. The tasty delight is fiber rich with fruit and tasty butter. If you didn’t know, butter is great for brain development!
Often times I’m so slammed in the mornings trying to get my oldest off to school on time. Sound familiar? Even though I’m busy, I always strive to provide a healthy breakfast to start out our day. I tried this on a whim on one busy morning. It’s super easy to make, just pop it in the microwave and voilà. It was a hit!
If you don’t want to use a microwave I’m sure you can cook it over stove top as well. You can check out my buttered bananas recipe for something similar.
Also, if you’re an apple pie lover, this is really a yummy alternative. I use maple syrup instead of traditional brown sugar. Syrup gives it a wonderful aroma and is also much healthier than its cousin sugar. It’s an unrefined sweetener, which contain higher levels of beneficial nutrients, antioxidants than white table sugar or high fructose corn syrup. There are so many sweet options these days that I really try to start our day with a healthy punch.Best of all my kids think they’re having dessert for breakfast. because it’s just that good.
If you’d like to make it a dessert, you can always add a scoop of vanilla ice cream, or for a healthier treat, freeze banana and blend it in a blender. It makes for a great ice cream alternative.
We add spinach to everything. From smoothies, dinner dishes, and sandwiches it’s one of my favorite veggies to sneak in. My son recently participated in some fun activities involving leprechauns for St. Patrick’s Day at school. My old spinach egg sandwich trick came to mind. This is a super easy way to include vegetables in their meals.
This time of year is a perfect excuse to try green things because kids are a little more open to eating it. Most kids anyway. It’s worth a try because spinach is relatively tasteless. You can make regular sandwiches or use some fun cookie cutters to make it even more festive.
Most of know how healthy spinach is already, but if you’re wondering. It is an excellent source of Vitamin K, A, B2, B6, C, and E. It also has fiber, folate, and protein.
You literally just have to add some spinach to some eggs, blend and season if desired. It’s incredibly versatile. You can make egg “rolls”, an omelet, or eat it over rice with some sausage or bacon.
Grain free and refined sugar free. This paleo banana nut muffins recipe is sure to become a favorite in your household. While I’m not one to put my kids on any specific diet, I always try to find healthier choices especially in muffins! That’s because my boys can eat two or three muffins in one sitting. No joke, my four year old eats like a teenager. Add chocolate to the mix and I have to stop him from eating them all.
It’s not your typical muffin texture because of the almond flour, but it’s a healthier alternative!
It definitely satiates the sweet tooth. The recipe calls for agave nectar which is much lower in glycemic index than it’s cousin sugar. You can also use honey.
This paleo banana nut muffins recipe is from Tamera Mowry. I met her at an event a while back and we collaborated to bring her recipe to you in video form. She’s the sweetest person!
Coming up with breakfast ideas is one of the most difficult in my house. It takes me some time to wake up from my 6:30 am wake up call, aka my toddler smiling at my face and saying mommy mommy mommy? Most days I’m dragging my feet to the kitchen trying to scramble and fix something to eat. I actually came up with this at night! I’ve been trying to think ahead or make things the night before in preparation for the back to school rush. These savory veggie waffles are so tasty. It brings a different dynamic to the traditional waffle.
I was pleasantly surprised how wonderful these turned out. My plan was to make our go to patties, but I didn’t want to wake up the kiddos one late evening with noise in the kitchen. I made these in my office with a waffle maker instead of a pan and it turned out wonderful, the night before. The things we do right? I heated them the next day and breakfast was served.
This savory veggie waffle recipe is packed with fiber from cauliflower , protein from the milk, eggs, and cheese and more vitamins from the sweet potato. You can easily find riced veggies in your frozen aisle at most grocery stores. I’ve also made these with just riced cauliflower and it tastes great too! The sweet potato however, adds a bit of sweetness to it that makes it so delicious.
Tip of the year for this recipe: BE PATIENT and make sure you grease both sides of the waffle maker, each time you put batter in.
You can also make this dairy free by using almond milk and dairy free cheese.
Ever since we got back from vacation my son has been a little more picky than usual. It’s probably because I gave him a lot of snacks and treats on our 15 hour plane ride.
Every morning when I ask him what he wants for breakfast he’s asked for a muffin. One morning, I made his wish come true. When he asks for something I can make at home in a healthier way, I do it!
This build your own muffin recipe is so simple to make and it only takes 15 minutes to bake! Best of all your kids can help in the kitchen by adding in their favorite toppings. It’s summer time for most folks and this makes for a fun activity. This is also flourless, refined sugar free (depending on toppings used), and is protein rich.
If you’re wondering if it has an egg like consistency, it does not! You may have a hard time believing it has no flour. This easy healthy muffin is now my go to recipe for sure. Here’s how to make it: