Kidecals Name Labels

I cannot believe I am getting ready for back to school! I have mixed emotions about this. I love the carefree lifestyle of the summer. Summer allows us to stray from the routine that comes with the school year, kick back and enjoy the kids. I'll miss waking up and lounging around with them, spending days on the beach…just walking to the beat of our own drums.

I do, however, love labeling school stuff!  I label jackets, any clothing that can be removed, lunch items that can be lost, backpacks, folders, notebooks…etc! Kidecals makes this task a lot easier! There are so many labels with great prints to choose from. They are both washer and dishwasher safe! They are highly durable and will surely last the school year. 

The kids were so excited to get their kidecals in the mail. Max's comic book kidecals go with his Spiderman theme. Chloe's multicolor chevron print is so girly and pretty.

Kidecals offers free shipping on all orders! Receive 15% off of your order by signing up for their news letter, liking them on Facebook, or adding them on Google+. 

LeanPops!

Have you ever read the ingredients on the back of the ice pops at the supermarket? Can be scary…and hard to pronounce! Even the so called healthy choices aren't so healthy once you read the label. We've attempted making our own in the past but the pops always seem to get stuck inside the mold. We haven't had much luck until trying LeanPops! They popped right up after letting them sit out of the freezer for a few minutes. The kids loved getting involved mixing in different fruits. We even added carrots to one. They were so quick and easy to make! I love knowing exactly what is going in them, and exactly what isn't! 

LeanPops are made of 100% food grade silicone, BPA free, latex free and non-toxic. The icing on the pop- they're dishwasher safe! Each comes with it's own lid so there are no messy leaks or spills while freezing! You can even re-cover and refreeze unfinished pops! 

We used whatever was in the house to make an assortment of pops. The timing couldn't have been better because Max had a terrible sore throat and wasn't able to eat anything but these! One didn't make the pictures because he ate it first thing in the morning. My kids love Chobani key lime yogurt so we filled one to try. It soothed his throat and he absolutely loved his frozen yogurt treat. We will definitely be making many more frozen yogurt Chobani treats in our LeanPops molds! 

 Wowza Watermelon 

• 1 cup cubed watermelon
• 1/3 cup of water

Blend in a NutriBullet or blender until smooth

Makes 2

Pineapple Express

• 1 cup pineapple
• 1/4 cup mango (3 slices)
• 1/3 cup orange juice
• 1/4 cup of shredded carrot

Blend in a NutriBullet or blender until smooth

Makes 3

Blueberry Meet Banana

• 1 banana
• 1/2 cup of blueberries
• 1/4 cup of 2% milk (substitute milk of your choice)

Blend in a NutriBullet or blender until smooth

Makes 3

You can order your own by visiting www.LeanPops.com Mine are coming out of the dishwasher and getting refilled right away! Save $2 off of your July order.

Pure Barre

Pure Barre Experience

I've been a member of a gym since the age of 19. I go hard, then fall off the workout wagon at times! I'm like a yo-yo gym go-er! I was excited when Pure Barre opened in Oceanside to try something different and to mix up my usual spin/ weights and cardio routine.  The studio is absolutely beautiful and private. I like that passerby's cannot look in! It's so clean and the staff is warm and welcoming. I didn't feel intimidated at all. 

There was a good mix of woman in the class I took. There were both big and small, young and old. Using light weights and a small ball, Amanda (who was an AMAZING instructor) led us through exercises consisting of small isometric movements. I liked the use of the ball- I felt it aided in focusing on the area we were working on. We also positioned it behind our lower back during the ab portion of the class and it was just the support I needed. 

There were some parts of the class that I found difficult. Not a can't breathe- I'm going to pass out kind of difficult, more of a burning, shaking difficult! Some of the movements were hard for me to perfect but I believe that will come with time and practice. The instructor corrected my form a few times when I couldn't make my body do what my mind was telling it to! A beginners class is highly recommended. 

I was sore for a few days after the class. My ass hurt in places that haven't in all my years of squatting! This is a GOOD thing ladies! My abs were sore, also a very good thing! The old exercise motto, "no pain, no gain" promises greater value rewards for the price of hard or even painful work…Pure Barre delivers!

If you're looking to tone up for summer, Pure Barre is for you. I believe with consistency and determination, you can transform your body practicing Pure Barre techniques. Give it a try. I took one class and I cannot wait to go back again, sore ass and all! 

Visit Pure Barre of Oceanside at 3563 Long Beach Road/ Sands shopping center (516) 766- 0465 and mention Secrets of a Momaholic for 15% off any purchase by 3/31/14. Use coupon code OceansidePB. 

Chocolate Covered Pretzels - in 10 minutes!

There are so many things you can do with these chocolate covered pretzels- besides eat them! They literally take 10 minutes from start to finish! Max helped line up the pretzels on the cookie tray. I asked him to make a pattern with the vanilla and chocolate. My little sous chef was very proud of himself!

Ingredients

• 1 bag of pretzel tiny twists (I used Rold Gold)
• 1 bag of Wilton candy melts in light cocoa
• 1 bag of Wilton candy melts in vanilla
• Wilton micro heart sprinkles

Directions:

Preheat the oven to 350°

Line up pretzels on a cookie sheet (parchment paper optional)

Place chocolate in the center of each pretzel

Put the pretzels in the oven for 2 minutes

Remove from oven and sprinkle on hearts

Let stand for 5 minutes

I wanted to give Valentine's Day gifts with a homemade twist, especially since Max helped make them. I bought mini ramekins and filled them with the pretzels.

I made some extra to use as cupcake toppers for Chloe's Valentine's Day party at school. She was very excited to sample one when she got home yesterday!

For the time these yummy pretzels take, the possibilities are endless. My friend Kelly first introduced them with M&M's in the center of the chocolate! I could not stop eating them! I filled a large mason jar with the extras…I'm sure they will not last very long!

                      Happy Valentine's Day!!

Chocolate Dipped Marshmallows

These chocolate dipped marshmallows are so simple to make- my 4 year old even helped make them! Unbeknownst to him, his didn't make the editing cut! This made for a fun afternoon with the feel of an edible arts and crafts activity. If you plan on dining in with your family this Valentines Day, this is the perfect interactive dessert you can make with your kids.

Chocolate Dipped Marshmallows

Ingredients:

• 1 bag of jumbo marshmallows
• 1 12 ounce bag of Wilton candy melts in light cocoa (I melted 1/2 the bag)
• Wilton micro heart sprinkles
• Pink and white sprinkles
• Paper straws
• Wax paper

Direction:

Melt the chocolate following instructions on the bag. 

Line the counter with wax paper.

Push the straws into the marshmallow- do not push straw through the top.

Using the straw, dip the marshmallow in the chocolate while spinning it. 

Sprinkle desired amount of sprinkles on the melted chocolate of each marshmallow.

Lay on wax paper and let chocolate harden (20-30 minutes).

I purchased all materials except the jumbo marshmallows at Michael's. Find the jumbo marshmallows at your local supermarket.

Makes 12 marshmallows

Yummy Mummy Marshmallow Treat

Seeing Chloe and Max's faces light up when they came home to these marsh-mummies was a treat in itself! They both love marshmallows so I kinda knew these easy Halloween treats would be a hit. I plan on making a batch for each of their classes fall festival celebrations - since I love seeing little faces light up so much!

I'm absolutely loving this fall. The weather, the festivities, the sweaters and boots, and of course-the food. I'm happy to be enjoying another season as much as I do summer! This is definitely a new found love for me- but I'm welcoming it with opened arms! The kids and I went pumpkin picking on a farm last week with friends. We went on a hay ride and fed some bunnies along with some other smelly animals! As much as I enjoyed myself, the city girl in me cannot handle smelly animals! Luckily there were also some good smells too, like that of roasted corn on the cob! The farm had it's own gourmet market that had many yummy things to buy such as zucchini chips and butternut squash & apple soup. My friend Gina and I shared a fresh mozzarella panini with balsamic reduction that was pretty darn good! The market is where I got the inspiration for these marsh-mummies.  It was a great day with friends and my favorite little peeps! 

Pumpkin Oatmeal Muffins

I'm a summer girl at heart. I love the beach, not wearing a jacket or having to bundle up the kids, and of course, flip-flops! My feet were seriously rejecting my boots the first day I wore them last week! However, fall...you had me at pumpkin! I embrace the fall by indulging in the many pumpkin-y treats this season has to offer. 

I like Chloe and Max to come home to a healthy after school snack. They both come have ravenous, as if they haven't eaten in days! This is when I introduce something new- giving them little choice to decline! Who would turn down a muffin served by a spider waiter anyway?

I wanted to make a healthier pumpkin muffin. I try to sneak wheat germ into anything I can because it's such a superfood. I used oatmeal instead of flour. Oats are low in fat, and are sodium free, cholesterol free, and preservative free. Oats add fiber, texture and a mild nutty flavor to baked goods. I had semi-sweet chocolate chips in the house and I knew the kids would definitely be more open to eating anything with chocolate!

Pumpkin Oatmeal Muffins

• 1 cup canned pumpkin
• 1/2 cup applesauce (I use Mott's Medleys because it has blended vegetables in it)
• 1/2 cup of plain yogurt
• 2 eggs
• 1 1/3 cup of old fashioned oats
• 1/3 cup of wheat germ
• 1/2 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 tbs pumpkin butter (optional)
• 1/4 cup chocolate chips

Directions:

Heat oven to 350 degrees

Line your muffin pans with cupcake baking cups- or spray the muffin pan with non-stick spray

Blend all the ingredients until mixture is smooth

Fill approximately 14/15 muffins with mixture

Bake 25 minutes or until tops are brown

These are even better the next day- so if you can, bake ahead! These don't just make for a great after school snack, they make a great breakfast as well!

Ghost Toast & Three Little Ghosties- Books to Belly Halloween Edition!

I bought these awesome ghost and bat cookie cutters to fulfill all of my quirky food fantasies for the kiddies! Target has lots of great Halloween goodies that make this time of year that much more fun. 

On our last trip to the library, the kids chose some books, one of them being Three Little Ghosties. Upon finishing their burnt toasties, the three little ghosties set off to scare some girlsies and boyses but their plan doesn't exactly work out for them! How much trouble can three harmless little ghosts get into in one night? Plenty! Maybe they are hanging around my house! 

We read our story before our breakfast of Ghost Toast which I made with fluff and peanut butter dotted eyes. You can also use cream cheese and dot jelly eyes. The bats are made with Nutella and I dotted the eyes with fluff. The kids ate this up like the ghosties were coming! 

Today was a perfect Books to Belly day. Both kids were home sick so it was a nice little reading activity to do with them. Chloe and Max enjoyed eating their ghost toasties while trying to scare one another like the ghosts in the story! Nothing like making connections! 

I hope your lil guys & ghouls enjoy this Halloween edition of Books to Belly!! 

Mummy Dogs- Revamped!

When I made these mummy dogs last Fall, Max was eating turkey and chicken hot dogs. As the seasons change, so does that of a newly 4 year olds palette! 

Once he had the taste of a beef hot dog, he wasn't going back. I don't mind him eating them at an occasional BBQ- however, I'm not giving them to him at home. I bought Applegate organic hot dogs because they are all natural, have no nitrates and are hormone free. They are also less fattening than your average hot dog. If he's eating a hot dog, I feel better giving him these!

Max absolutely loves mummy dogs! He was so excited when I gave him his lunch in it's little coffin! He was cracking up when he opened it up! You can buy the coffin at Michaels for $1.00! 

Mummy Dogs

• 1 package of Applegate hot dogs
• Pillsbury crescent rolls
• mustard

Directions:

• Preheat oven to 375 degrees
• Line a cookie sheet wit tin foil (no spray)
• Take crescent rolls out one at a time and cut into 1 inch strips with a kitchen scissor
• Wrap crescent rolls around the hot dog- there is no rhyme or reason to wrapping!
• Bake for 18-20 minutes 
• Let the dogs cool 5 minutes before dotting on mustard eyes! 

These are so simple - yet, so much fun! Enjoy!!!!


                  

                           

Healthier Whole Wheat Pancakes

Looking for healthier pancake? These are infused with sweet potato and wheat germ! Not only are sweet potatoes readily available, inexpensive, and delicious, there are many other reasons to love them! They are high in vitamin B6, they are a great source of vitamins C & D, they contain iron, magnesium, potassium, and are high in carotenoids like beta carotene. 

I added wheat germ because it is an excellent source of so many essential vitamins, minerals, and healthy fats. It's considered to be one of the top ten healthiest foods! Because of its health benefits, I add it into anything I can such as oatmeal, yogurt, cereal, smoothies...I even mix it into breadcrumbs. The best thing, the kids have no idea! 

I adapted Gina's recipe from Skinnytaste.com by adding in my little extras. Max is a pancake fanatic- but not so much a veggie fanatic, so I have to get veggies in him whenever hiding them is a possibility! You cannot even see the sweet potato in the pancakes- no detection of veggies= happy Max & happy Mama!

            Healthier Whole Wheat Pancakes

Ingredients:

• 2 cups organic whole wheat flour (Bob's Red Mill)
• 4 1/2 tsp baking powder
• 1/2 tsp of salt
• 2 tsp of cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray
• 2 tbsp wheat germ
• 1/3 cup of sweet potato (baked)

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon. 

I use a large electric griddle - so many pancakes can cook at once so cooking time is reduced! Spray your pan and pour on batter according to whatever size pancakes you like. Flip pancakes once you see bubbles. 

We read two books to accompany our breakfast. The first, If You Give A Pig A Pancake by Laura Numeroff. The second, The Hungry Thing by Jan Slepian and Ann Seidler. 

If You Give A Pig A Pancake is close in comparison to daily life as a mommy. If you give your kid a pancake, they will surely ask for syrup...once they have the syrup- of course they'll need a fork.. and a drink... and a napkin!!! The little girl managing all of the pigs requests is exhausted by the end of the story- I feel ya girl!

The Hungry Thing is an adorable story that gets your children thinking! What exactly does the Hungry Thing want to eat? Shmancakes...and tickles...and feetloaf...and gollipops of course! Chloe loved guessing it was pancakes, pickles, meatloaf, and lollipops just to name a few. She was quicker than Max in the guessing department but he enjoyed the story just the same! 

Happy hiding & even happier eating!

Books to Belly: Cloudy With a Chance of Meatballs

We might be experiencing a heat wave here in New York this week- my prediction? Cloudy With a Chance of Meatballs! 

In the town of Chewandswallow, the people get their meals by simply stepping outdoors! I'm ready to pack up and move! However, things get rather sticky (literally!) when the weather becomes unpredictable showering down syrup that floods the streets and pancakes that cover houses. The meatballs were so dangerously large that the towns people had to up and move in fear of their lives. Maybe hamburgers falling from the sky instead of rain isn't so great after all!

Chloe and I  agreed that our turkey meatballs would be a perfect accompaniment to the story Cloudy With a Chance of Meatballs. She has seriously become my little sous chef! She's even asking for cooking lessons!

I use ground turkey opposed to beef not only because it's healthier, because I like the taste better and honestly- they taste just as great. My Italian dad loves them!

Turkey Meatballs

• 1.3 lbs lean ground turkey (shady brook farms)
• 2 eggs
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp basil
• 1 tsp parsley
• 1/2 tsp oregano
• salt & pepper to taste

Preheat oven to 350.

Line a baking pan with tin foil and spray with non-stick spray.

Mix all the ingredients together in a big bowl.

Roll turkey into balls (not tight) and place on tin. 

Bake for 30 minutes.

If you're making sauce, cook meatballs in sauce for another 20 minutes.

Chloe ate 2 meatballs for lunch after she helped make them today! We read Cloudy With a Chance of Meatballs prior to making our lunch and discussed all of the food we would love to fall from the sky while we waited to eat. Ice cream, oreos, pizza and empanadas like Grandmas were a few!

Making these connections between reading and food have been so much fun. Chloe is enjoying cooking as much as the literature...and I am loving spending this special time with Chloe. 

Creating meals based on children's literature not only helps you connect to your child, but also helps your child make connections to the text- a very important part of being a good reader. This is also an excellent way to get picky eaters to try new foods! I hope you are enjoying Books to Belly as much as we are!

Baked "Cupcake" Eggs

Making the right food choices is a constant battle for me. I love carbs- especially pizza! Ive learned that working out alone doesn't do it for my body. Exercise and diet go hand in hand for me. When I am being really good, I get in this zone that puts me in this mindset that certain foods, like pizza, are not an option...not even the crust that Max leaves on his plate!  I still make the kids the foods they like, I've just conditioned myself to stay away from them. Yes, its hard- but very worth it. 

I am human and do fall off the foodie wagon! Last week between all of the BBQ's and extracurricular activities I partook in, I ate and drank like it was nobodies business...but I'm paying for it with my fluffiness! I'll work extra hard this week by paying close attention to what I put in my mouth and bring out the she beast at the gym! I did a run on Saturday and a spin class on Sunday to start the process. 

In my house, breakfast is our favorite meal. I should seriously consider housing a chicken- that's how many eggs we go through! I happily cook up eggs in the morning because of the protein they offer. When my kids were toddlers, I would whip up spinach and cheese omelette's and they would gobble them up along side me. As they grew and got pickier, spinach in eggs were no longer an option- for them. For me, I love throwing some greens into my eggs. Instead of making two batches of eggs, I utilize my cupcake pan to make every one's breakfast to their liking. 

I use my 2 cup measuring cup to crack the eggs and to mix them up (I despise dishes!). It's also much easier pouring them into the cupcake pan using this. 

Ingredients

• 6 eggs (makes 8 cupcake eggs)
• 1/2 cup of 2% milk (or whatever you have)
• salt & pepper to taste
• American cheese (shredded or diced)
• asparagus (I used 3)
• goat cheese (crumbled)

Preheat your oven to 350 degrees.

Whisk your eggs with the milk. 

Spray the cupcake pan with non-stick spray. Right now, I'm loving Trader Joe's coconut oil spray. There's no fat, no calories, no sodium, sugar or carbs! 

Fill your pan with the eggs starting with halfway then fill more with the remaining eggs.

Top off four of the eggs with American cheese. As well as cracking and whisking the eggs, Chloe and Max assist with topping off their eggs. I feel like this gives them ownership of their meal, making them want to eat their creation. 

Top off the other four with asparagus and goat cheese. 

Bake for 18-20 minutes. Check them at 18 by sticking a fork in. If the fork is clean, take them out- just like real cupcakes! If the fork has egg on it, leave them in for the 20. 

I made biscuits with the eggs that I didn't eat! I had a small bowl of Kashi cereal on the side. Making simple changes like this will help pounds come off and your body healthier. This is an easy way to prepare something for your family that everyone can eat at the same time. Alter your ingredients to your liking and to switch things up.

Breakfast S'mores

We kicked off the first day of summer in our house with S'mores for breakfast- no flame required! I mixed the summertime staple with classic French Toast and created a tiny miracle! If you think this looks good, wait until you taste it! 

First step is making your French Toast. You can even prepare it the night before and warm before serving. I use quinoa bread (pronounced keen-wah) from Trader Joe's. Known for its amazing nutritional value, quinoa is high in protein and iron and low in fat. Max and I love this bread. Chloe needs some convincing at times but had no trouble getting down her breakfast S'mores and actually asked for more! 

Ingredients:

• Sliced bread of your choice ( I use the quinoa to boost the nutritional value)
• Eggs
• Milk
• Cinnamon
• Nutella
• Fluff
• Graham Crackers

For my French Toast, I mix a little milk in eggs and sprinkle cinnamon directly into the mixture. After the French Toast is cooked, let it cool a bit and cut a circle out of each piece using a glass. My kids don't eat the crust so making everything crustless here has become second nature! If your kids eat the crust- you can leave the bread whole.

While the French Toast cools, take 2-3 graham crackers and grind them in your food processor. I use a magic bullet. 

Take your circle and spread on the Nutella. If the French Toast is too hot, it will melt off- same for the Fluff. 

Fluff is hard to work with. I took a snack sized Ziploc bag, cut off the tip, and spooned in the Fluff. I then squeezed it on top of the Nutella in a circular motion.

Finally, sprinkle the graham crackers on top of the Fluff!

I hope your family loves this breakfast as much as mine! It is something simple that your kids will love so much. 

Enjoy you summer...and your Breakfast S'mores!

Fourth of July Shrimp Skewers

Forgive me Father, for I have sinned....it's been over 2 months since my last blog post! My kitchen remodel has kept me from cooking! With Fourth of July around the corner, I wanted to make these fun Fourth of July star spangled shrimp skewers for Chloe (my little shrimp lover)! You can't get any more patriotic than star shaped food! I wanted an alternative to meat which Chloe hardly eats. I will be bringing these to many a BBQ over the holiday weekend! 

I used my Pampered Chef cookie cutters to cut the red bell peppers into stars. Perfect Fourth of July food...and easy too!

I saved the remaining pepper to cut up in a salad. You can also save them to make fajitas, sausage and peppers or an add in for your morning omelet.

Fourth of July Shrimp Skewers

1 1/2 pounds of extra large jumbo shrimp

1 tablespoon of olive oil

salt & pepper (to taste)

1/2 teaspoon of Adobo (found in Spanish aisle)

Add shrimp to a bowl and mix in the olive oil. Add salt, pepper and Adobo. Mix 

well. I let them marinade for at least an hour. 

While shrimp marinades, soak your wooden skewers in water for 30 minutes to prevent burning. 

I grilled them on my indoor grill on 350 until they were pink throughout. If you are cooking them on the BBQ, you can lay foil down to prevent burning. Chloe will not eat anything from the grill if it has char marks or "black" as she refers to it! Watch them carefully- they cook quickly. 

Try these with chicken or steak, whichever your children prefer! They will definitely love the pepper stars!

        Happy Fourth of July from my little star to yours!

Learning How to Run

 A few months ago, I couldn't run more than 3 minutes without losing my breath, getting shin splints, and a pain in my side. I didn't believe runners that told me that this would subside. I never imagined I would be able to run longer than 5 minutes. I was determined. I tried and tried, pushing myself one minute longer each time I reached my goal. Yesterday, I ran ten minutes straight- the longest I have ever ran without a break! This was success for me! I felt amazing walking out of that gym!

How I started:

I started off real slow- running two minutes and stopping until I was able to catch my breath again. I ran again when I felt the urge to. I read somewhere to run until your tired and walk until your bored and it must have resonated with me!

 

Once I was able to reach the two minute goal without feeling like I was going to die, I added another minute! I repeated this until I made it to 6 minutes. I told a friend how much trouble I was having running longer than the 6 minutes and she told me to lower the speed. I was running at 5.0-5.2 so I lowered it to 4.7 (thanks Doreen!). Her advice helped me so much! I was able to go straight from six minutes to ten.

 

That night, I started with a 5 minute warm-up walk, then ran for ten minutes.

I stopped at ten minutes and walked for another five before running another ten. I finished off with a 5 minute cool down.

 

Tips to take to the gym:

Set small goals for yourself- even if it's a one minute goal.

Stretch first before running.

Bring lots of water.

Make a playlist that will get you ampted!

Remember that this isn't easy & that Rome wasn't built in a day! This takes time!

If I can run- I swear anyone can!

Stretch after your run.

 

Obviously I am still a long work in progress myself. I started this process approximately two months ago. I do not consider myself a runner by any means! I am just someone who has the desire and drive to run. I have always wanted to and just couldn't believe that I was able to. I am a beginner runner myself, trying to inspire those with the same desire as me.

 

My shin splint pain has subsided as well as the pain in my side...damn runners were right! I am also able to breath easier running at a slower pace.

 

My ankles do hurt- but I kinda like it! I reminds me of all the hard work I did.

 

My goal is to be able to run 30 minutes straight.

 

I hope this post gets in your head and gets you on your feet! If you're a mom like me, running helps get the crazy out!

 

Let me know how it goes if you give it a go!

 

 

 

 

 

 

Jelly Ring Overnight Oats

Overnight oats make breakfast a breeze! Prepare the night before and simply take from fridge to table. The oats are filling and satisfying and you can switch it up daily with different mix-ins. The yogurt is protein, probiotic & calcium packed and will give the kiddies enough energy to last them to lunchtime. 

Chloe likes playing chef and the oats are simple enough for her to do so. For this combination, we wanted to create a chocolaty mix for the morning so we went with vanilla Chobani mixed with Nutella! My kids feel as though they are eating such a special treat while getting all the healthy benefits of this breakfast.

For the kids, I choose to use a bowl opposed to a jar because it's easier for them to eat out of. It's also easier for Chloe to prepare breakfast in a bowl rather in a mason jar. If you use a bowl, cover with clear wrap.

Jelly Ring Overnight Oats

• 1/2 cup of oats
• 1/2 cup of vanilla almond milk (you can use milk of your choice)
• 1/4 cup of vanilla Chobani
• 1 tablespoon of Nutella   
• 1 teaspoon of raspberry jam (top off in the morning)      

Mix your oats and milk together.

Mix the yogurt and Nutella together until Nutella is completely blended.

Scoop the yogurt/nutella mixture on top of oats and store in the fridge until breakfast time.    

Leftover yogurt/Nutella mixture? Save to scoop up with strawberries or spread it over a banana for a midday or after school snack.                           

Fruity Frozen Yogurt Pops!

Recipe and photo from The National Honey Board 

How awesome do these look? Mine did not come out as pretty or tri-colored! I made them with a refreshing after school snack in mind. The first few weeks back to school are hot and Chloe's school has no air conditioning- so I figured it would be nice for her to come home to something cold and tasty!

She absolutely loved them and ate two!

 These pops are super easy to make! A perfectly healthy after school snack for your little honey!

 

                

                   Fruity Frozen Yogurt Pops

Makes 8 servings

• 1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped
• 1-1/2 cups plain yogurt
• 1/3 cup honey
• 1 teaspoon vanilla
• 8 paper cups (3 oz.) and popsicle sticks or plastic spoons

In a blender, combine all ingredients; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.

 

 

 

I should be embarrassed to even show mine! They tasted good- I swear!

 

 

Lunchbots- Love Packing Lunch!

 

One of my readers left a comment on my healthy back to school lunch post telling me to check out Lunchbots. I am so happy she left that comment! Thank you Rachel! I ordered two as soon as I did. These stainless steel containers come in divided sections of two, three or four. I went with the four knowing how Chloe and Max like to pick on a variety of foods. They aren't sandwich kids so I knew this would solve my problems! I absolutely love packing lunch now and love seeing a practically empty container come back home even more!

 

Sliced cucumbers, celery sticks, crackers, grapes, pretzels, trail mix, berries are all foods that fit perfectly into these smart containers and our schools request for healthy lunches. The dividers make the possibilities endless.

 

Lunchbots make packing a healthy lunch easier without all the plastic baggies for the kiddies to take out and fumble over. They fit right inside a standard lunch bag. I place Chloe's right in the pouch inside of her lunch bag.

 

 

 

 

 

Peanut Butter and Jelly Muffins

                            
                             Peanut Butter & Jelly Muffins

 

I busted out the Sneaky chef to help get our healthy back on. All of our Summer activities kept us outdoors and me out of the kitchen!  With Fall quickly approaching, I wanted to start the new season on a good note.

 

As you may have noticed, peanut butter is a front runner in our home. I love it as much as the kids. As I was flipping through the pages of the Sneaky chef, I came across Peanut Butter and Jelly Muffins and knew I had to make them. These are not your ordinary muffins.

                                                                                                                                                Hidden inside is an orange puree which consists of sweet potato and carrot. Sweet potatoes are filled with antioxidant vitamins C and E, carotene's,calcium, potassium, and iron. Carrots are the richest source of carotene and antioxidants among veggies. The flour blend which the muffins are made with contain 1 cup of wheat germ. Wheat germ is a powerhouse of nutrients that offers an excellent source of iron, protein, B vitamins, folic acid, and vitamin E. The B vitamins nourish the nervous system and may help prevent fatigue and migraines.

 

Like I said, these are not your ordinary muffins!

 

Missy Chase Lapine recommends pre -making the purees to lesson the workload of her recipes.

 

 

Peanut Butter and Jelly Muffins

 

Orange Puree

1 medium sweet potato peeled and roughly chopped

3 medium to large carrots, peeled and sliced into thick chunks

3-4 tablespoons of water

 

Boil about 20 minutes until veggies are tender.

Puree on high with 2 tablespoons of water- the less water the better (use more if need be)

This makes about 2 cups of puree.

You can freeze what you do not use.

 

Flour Blend

 

2 cups of whole grain pastry flour

1 cup of wheat germ, unsweetened

 

Ingredients

 

1 cup of the Flour Blend

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/4 cup brown sugar

1/4 cup canola oil

 

3/4 cup Orange Puree

3/4 smooth peanut butter

8 heaping teaspoons of your favorite jam

 

 

 

Preheat oven to 350 degrees and line a muffin tin with paper liners.

 

In a mixing bowl, whisk together the Flour Blend, baking powder, baking soda and salt; set aside.

 

In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree, and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over mix to avoid dense muffins).

 

Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another two tablespoons or so of batter, filling the cups just over the top.

 

Bake for 25 to 30 minutes, until the tops are golden brown.

 

 

I made these muffins in the morning when the kiddies were just waking up. Chloe asked what the orange puree was and I told her I was making baby food for my godson! I was so excited for Chloe and Max to try them. I put my blood, sweat and tears into making them! I had to go to so many different stores for the various ingredients, make the Orange Puree...and lets not talk about the cleanup!

 

I give the kids the muffins and Max says "YUCK" and wont even attempt a bite. Chloe takes one bite and says shes full!

 

Chloe ate more of them and continued eating them in the days to follow! My parents enjoyed them, my brother loved the jam in the middle and my husband had his share as well...you couldn't taste a hint of veggies.

 

I am definitely sending these to school with Chloe for her A.M snack. She actually asked me to make them again today...so back at it tomorrow! (I already have the Orange Puree frozen)

 

I highly suggest skipping the minis and making all regular sized muffins- they were moister and tastier.

 

I hope all my fellow peanut butter fans make these muffins! They are worth all of the work-especially knowing you are filling your kiddies bellies with some good stuff.  

 

Enjoy!