Homemade Healthy Gummy Bears!

These are just down right scrumptious. You can pretty much have any flavor you want by adding fruit, using different juices and/or milks!

Such a fun and healthy way to eat an all time favorite candy. But to us, this is a snack! ;)

Ingredients:

2 cups Fruit of your choice (I used bananas and blueberries)

1 cup Orange Juice (you can use any juice as well for a different flavor or that goes best with the fruit you add, if you wish)

5 packs of unflavored gelatin 

1 packet of Stevia (I used a 1/2 teaspoon of Truvia) 

Gummy Bear cookie cutter (We got ours from Amazon.com)

Directions:

1. Add banana and 1 cup Orange juice and gently mash banana. Then, add 1 cup of frozen blueberries. 

2. Add your mixture to a boiling pot. 

3. Let mixture simmer on medium until fruit is extra soft. 

4. Remove mixture from stove and add to blender or food processor. Add 5 gelitan packets and Stevia. 

5. Blend until smooth. 

6. Let the hot mixture cool for about 5-7 minutes. 

7. After mixture has slightly cooled and blend until there are no clumps. 

8. Add mixture to a flat baking sheet or tin and spread it evenly. (The thickness of your gummy bears will be determined by how thick your pan is)

9. Add to refrigerator for one hour to firm. 

10. After your gummy mixture has cooled and firmed, remove from refrigerator. 

11. Cut out gummy bears with the extra small cookie cutter. (I actually used every single size, it was fun!) 

You littles will absolutely love this recipe! Let them help and be hands on as well. It's so important to learn indepency and following directions. They will love it and so will you!

Enjoy, xoxo. 

Yogi-Fruit Popsicles!

Popsicles are only for hot summer days....said no one ever! Not with these they aren't! 

Nothin' but yummy goodness! Packed with antioxidants, probiotics and tons of love. 

Get creative with different recipes, it's fun! :)

Ingredients:

2 small ripe bananas, peeled and sliced

1 cup frozen strawberries (I used non frozen and sliced them)

1/2 cup frozen blueberries 

2 cups Greek yogurt (I used 1/2 cup plain Greek yogurt and 2 cups strawberry honey Greek yogurt )

2 tablespoons honey

Popsicle mold with 6- 4oz pops

Directions:

1. Combine bananas and remaining ingredients into a food processor or blender; process until smooth. 

2. (I used Zoku's 6 Popsicle mold) divide mixture evenly among 6 Popsicle molds. Freeze pops for 3 hours. (I had some mixture left over so I put the remaining in an ice cube tray and made little bites!)

If you do not have a mold, here is another way; use small paper cups and freeze for 10 minutes; insert Popsicle sticks or small plastic spoons in the middle then freeze pops for a least 3 hours or until frozen solid. 

3. Run each mold under warm water. Gently pull each pop from mold or peel away paper if you used paper cups. Serve immediately and enjoy!

Protein Packed Rice Crispy Treats!

When I saw this recipe my jaw literally dropped. As a kid growing up Rice Crispy's were one of my all time favorite treats! I know I'm not the only one ;) 

This recipe is mainly protein based with our infamous and most favorite ingredients, Justin's Maple Almond Butter and Peanut Butter! 

It's super simple and much healthier than the jam packed sugar recipe all of us are used too ;)

Ingredients:

Box of Rice Crispys

1/3 cup Almond Butter

1/3 Peanut Butter (you may use more almond butter instead of peanut butter if you have an allergy or prefer it.)

2/3 cup Vanilla Flavored Syrup (you may also use sunflower syrup or rice syrup)

I used vanilla to bring back that marshmallow flavor a bit. 

Directions:

1. In a small pot, melt syrup, almond butter and peanut butter until it turns into a thick liquid. 

2. In a mixing bowl, put 5 cups of Rice Crispys into it, adding your melted goodness! 

3. Fold the cereal into the mixture until everything binds together. 

4. Place combined ingredients into a glass pan and let cool for about 2 minutes!

5. Serve and most importantly, enjoy!

Edible Ornaments!

It's that time of year my friends! Eggnog, Spruce scented candles and hot cocoa must be a part of your everyday vocabulary. 

I know when it comes to decorating your tree it's hard to determine what ornaments you should or shouldn't put up. Especially when you have little ones that put everything in their mouth. Here's an easy way to decorate and get in the Christmas spirit without having to worry so much about your favorite decorations!

Peppermint Cookie Cutter Ornaments:

Ingredients:

16oz bag of peppermint candies 

Parchment paper

Non stick cooking spray 

Toothpicks 

String or ribbon of your choice 

Metal cookie cutters 

Directions:

1. Pre heat your oven to 350F

2. Line a baking sheet with parchment paper. 

3. Spray the inside of each cookie cutter with cooking spray. 

4. Lay cookie cutters on baking sheet and fill with a layer of peppermints. 

5. Bake for 5-10 minutes (We did 6 minutes). Keep an eye on the candy as it melts. Remove from the oven once they have melted together. 

6. Lightly coat a toothpick with cooking spray and use it to make a hole in each of the candies. Let candy sit inside cookie cutter until it re-hardens. 

7. Once hard, carefully stretch out the cookie cutter, pulling it away from the candy, to pop out your ornament. 

8. Tie a loop big enough through your candy for it to hang on your tree!

If candy seems too thin, you may stack more on top to make it a thicker ornament. 

This is a great activity to make with children just provide supervision as needed! 

Most importantly, enjoy! Xoxo

Cuban Black Beans!

Please forgive me, I have been off the grid for a while but, I am back with a ton of recipes for you all! Thank you for being so loyal :)

I hope you all find these fitting as I do for as you can see, fall is officially here! Time to divvy them up, cozy down and dig in.

This recipe is by far one of my favorites. Mainly because it such a good 'go to' meal for you little ones and for us big kids too! ;) Packed with hearty goodness of course!  It's so easy and so delicious. Mmmmmm!

Ingredients:

1 lb bag black beans, rinsed and picked over

1 tbsp of vegetable oil

1 yellow onion, diced

4 cloves garlic, minced or finely chopped

2 tsp salt (I used Kosher salt and added a tad bit more salt so, feel free to do so as well)

1 bunch cilantro, minced (using a food processor for this helps best)

water

Directions:

1. Soak beans overnight in a large bowl or pot of water. In the morning drain the water and set beans aside.

2. In a large dutch oven, (you may use a large pot if you do not have a dutch oven.) heat oil over medium high heat. Add onion and saute for about six minutes. (You may use a pan if that works easier) You want your onions soft and translucent. Add two cloves of garlic and continue cooking for about another thirty seconds.

3. Add the beans to your onion and garlic mixture and enough water to cover everything by at least an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

4. After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook for another hour until beans are tender and the cooking liquid is thick. Stir occasionally and of course, always taste test your product!

5. Once cooked, add as much salt as desired and/or additional cilantro or garlic. Serve beans alone, over rice or puree if your little one isn't big enough for big bites!

a future tip: If you happen to have enough left over, take an ice cube tray and fill each cube up with beans. Cover with PressNSeal and freeze. Once frozen, put in a Ziploc bag in the freezer for future indulgence. 

Blueberry-Zucchini Muffins!

I actually came up with this recipe out of no where and was semi hesitant on how it would turn out! Surprisingly, delicious! 

In this recipe, I did substitute the egg with applesauce. Gave it a little twist. I have never tried this before and they did come out a little more doughy than most muffins but it was a win! 

Freeze the muffins in a gallon sized bag for future indulgence as well! :)

Ingredients:

3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
1/2 cup oats (Rolled or Quick oats work just fine)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
2 tablespoons vanilla
1 cup applesauce 
2 tablespoon canola oil
1/3 cup sugar
1 cup blueberry puree
1/2 cup zucchini puree

Directions:

1.Pre heat your oven to 350 degrees F. To make things easier, prepare your 12 cup muffin tin with a non stick spray.
2. Combine all dry ingredients into a mixing bowl and whisk together.
3. Chop your zucchini into small pieces then, place your blueberries and zucchini into a food processor and puree until blended all together.
4. Combine your applesauce, oil and puree together, then add to your dry mixture.
5. Mix all together.

6. Pour all ingredients into your tin. (I topped mine with a few blueberries for texture and because it looks pretty!)
7. Cook for 18 minutes, do the toothpick test as well to be sure. If you feel they need another minute, perfect!
You may also top yours with sliced almonds, walnuts, more cinnamon. Just please supervise if giving them to younger tots :)

Most importantly, enjoy! XOXO

Veggie Puffs!

In this post, I wanted to incorporate broccoli in a recipe! Not to toot my own horn but, I am so impressed with how these turned out! They are so good and I wanted to eat all of them once they came out of the oven! This recipe is packed with such goodness and so great for you!

I am just going to get straight to the good part! :)

Ingredients:

1/4 cup chopped onion

1 tablespoon Olive Oil

2 Garlic cloves, minced

2 Large Eggs, beaten

1 cup regular Cream Cheese

1/2 cup Mozzarella Cheese, shredded

3-4 cups of Spinach, chopped

1/2 cup broccoli, chopped

1/4 teaspoon salt

Directions:

1. Preheat your oven to 375 degrees.

2. Heat olive oil in a saute pan over medium heat and cook the onions and garlic until cooked through and caramelized. Takes about 10 minutes for this. 

 3. Whisk eggs into a mixing bowl.

4. In a food processor, add cream cheese, mozzarella cheese, broccoli, spinach, egg and onion/garlic mixture. Pulse to combine.

5. Pour the mixture into a greased mini muffin tin. (I topped mine with mozzarella cheese)

6. Bake for 20-22 minutes or until the filing is set and golden on the top. 

You may also freeze these to have on hand for an easy snack!