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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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.
** 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!
Tis the season for all things spring. Days are gorgeous and flowers are blooming. It’s also getting warm enough for some cold treats, at least in southern California anyway. This hidden veggie strawberry bunny popsicles recipe is a fun and cute way to get vegetables in.
How do I get my kids to eat vegetables? That’s the number one question I get as a kids’ food blogger. Sometimes I even get asked about how to get veggies into husband’s meals! Since I know some of you have children who won’t eat anything green. I created this recipe. Give these strawberry bunny popsicles a try. There are no green veggies in sight, but not to worry it’s still packed with cauliflower! That said, I’m huge on getting kids to eat vegetables that are not hidden also, so I serve whatever vegetable I’m hiding along with their meal.
Yes, you heard me right. I put frozen cauliflower in it! The fiber rich vegetable makes smoothies creamy and gives this cold delight an extra boost in nutrition. Best of all, the fruits in it overpower the cauliflower’s flavor, so you can’t taste it. I’ve also made this dairy free, with a fantastic creamer I recently discovered.
If you prefer to serve it as smoothie you can, although I would probably do half almond milk half creamer. You can use regular popsicle molds or use this bunny popsicle mold. If you want to freeze three at a time you can use these bunny molds, it’ slightly different but close!
Furthermore, if you desire a much sweeter popsicle, you can add a pitted date or more honey and blend it in. You can also make it vegan by using maple syrup.
Note: When first blended it is much sweeter to taste than when frozen, so you might want to overcompensate.
*Thank you Califia Farms 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!
My kids love anything savory. Crackers, chips you name it, it’s their favorite snack. They probably get it from me because it’s my weakness too. I mean who can resist a bag of chips right? I decided to create my version and came up with this 3 Ingredient veggie cheese crisps recipe! You surely can’t just have one of these savory treats.
So here’s how this recipe was born. I came up with this idea while walking through the aisles of a grocery store. Just as I was about to grab some veggie chips, this recipe idea came to mind. Don’t get me wrong there’s definitely a time and place for chips, but I wanted to challenge myself and recipe test. And of course I had you in mind of course. As usual, I had to think of an easy way to make it since my time is limited these days. Let’s just say my pint size dictator two-year old wants all my attention.
Furthermore, since I’m trying to cut my carbohydrates, I thought of using cheese for my base. It’s a great source of protein. I added a vegetable to it to make it a little more nutritious for the kids too.
All you need is three ingredients for this recipe but you can always omit the chives if your kids don’t eat anything green. It’s an easy addition for lunch.
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!
Potatoes and crunch. That’s what this cheesy potato balls recipe is all about. Every so often, I get cravings. Who am I kidding, I would say I crave something daily. Being that my favorite Cuban bakery is way to far to visit, I created the closest thing to Cuban potato balls I could with the amount of time and ingredients I had on hand. The combination of flavors is amazing!
There are only a few better combinations than potatoes and cheese. Add a hint of chicken and barbecue sauce and you have the perfect bite! My kids devoured these, because well, they’re the best things ever. Thank goodness I made extra because my sons couldn’t stop eating them. He could hardly wait to eat them before I snapped the photo below. Don’t tell anyone but there may or may not be a half bitten potato ball in his basket below.
You can also bake them if you prefer, but it’s hard to get the same crunch you would get compared to frying. Vegetarian? No problem, just omit the chicken.
We love to host get togethers at our house and enjoy feeding a pack. This always makes the cut when I choose my appetizers. It’s fast easy and delicious. I’m sure this Blooming Spinach will be a hit for the upcoming Superbowl Sunday . It takes just 15 minutes to make. If entertaining isn’t your thing, this also makes for a great side dish for any meal. We have it with spaghetti and tomato chicken.
You can reduce the garlic or spinach if you’d like.
Make sure you bake it uncovered after the first round of baking to get it extra cheesy!
Picky eater tip: If you have a child who likes bread and/or cheese. This may be a good option to try. Yes, they may pick off the spinach, but they may not and hopefully they will realize it’s not that bad. If you’re shaking your head right now, you can always leave the green stuff out.
At our home, Thanksgiving means lots and lots of leftover food. Either we cook too much or we eat too little. I like to believe we eat too little, but that’s not likely the case. So what to do with all that stuffing and turkey? It’s always nice to have turkey and all the fixings for another day, but I can’t eat three times in a row. That said, if I change-up how it’s served, a few more days of turkey and stuffing is a-ok in my book. This stuffing muffins recipe is perfect for leftovers and is a big hit with the kids.
It’s like Thanksgiving all in one bite and is perfect for little fingers. These are also great for snacks on the go especially for those kiddos who love muffins. The cranberry adds the perfect sweetness to every bite and it’s simply delicious.
It’s easy. First you mix the egg and a little milk in a bowl.
In another bowl, mix your left over stuffing, cooked turkey, and spinach. We had creamed corn on our menu, and we ate it all. Since I always like to serve veggies whenever I can, I decided to add some chopped spinach. We love spinach because it’s relatively tasteless and isn’t bitter. You can add leftover chopped green beans or Brussels sprouts too.
Next it’s time to bring out your handy-dandy muffin tin. We use our muffin tin a lot around here. Don’t forget to grease it with cooking spray before filling I repeat, don’t forget to grease it. Or you will have to scrub and soak the tin for days. Trust me, I’ve learned my lesson. One time I had to throw the tin away!
Fill each circle with the stuffing mixture to about 3/4 full. You don’t want to fill it all the way because you need to leave a little room for the egg. You also want to loosely fill the tin. Don’t smash the filling in because you want the egg to get in between the stuffing.
Next comes the best part. Sprinkle some dried cranberries over the top to add a little sweetness.
Pour the egg mixture into the muffin tin leaving some room for it to expand.
Bake at 375F for 20 minutes or so and enjoy!
Fried foods are always a craving at my house. But we all know how unhealthy it is for you.As usual, I came up with a way to make a family favorite a little healthier. These veggie cheese poppers are packed with vegetables and is a better alternative to your restaurant bought mozzarella stick. It’s an easy way to get veggies in!
It’s not deep fried, and you can also bake them at 375F for about 15-20 minutes. Just make sure you grease your muffin tin and spray olive oil over them before baking. I personally prefer browning in a pan with a little olive oil. The texture is great for younger kids too!
And when you bite into it, you get a pleasant surprise. The kids at them all!