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!

Buffins!

I feel like it's a good day to blog about one of my most favorite things to eat: Muffins.
So, muffins happen to be one of my weaknesses. Hands down.  I eye them every time I get my morning coffee at the coffee shop, temptation station if you will. But.. blueberry banana?! Say whaaaat. Now things are being taken to a different level. I am semi obsessed with blueberries They are so delicious and have so many benefits for you! Did you know, that blueberries are packed with Vitamins C and E? They are also a rich source of the Phytonutrients (plant nutrient) Ellagic Acid. Which, Ellagic acid has proven anticancer and genetic-material-protection capabilities. Blueberries also have catechins in them. Which, is an active fat burning gene to help assist with weight loss. Not to mention, an incredible antioxidant.

What I love most about baking a batch of muffins is that I can freeze them and eat them over a period of time without worrying about them not getting eaten or going bad. So, for all my busy and hard working mommies.. this is the recipe for you!

 

Ingredients:

1 1/2 cup all purpose flour (I used Bob's Red Mill all purpose four)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup mashed bananas (about 3 bananas completely smashed)

1/2 cup milk (I used organic whole milk, you may use whatever kind of milk you have)

1 egg

2 tablespoons vegetable oil

1 1/2 cup fresh blueberries (if you only have frozen blueberries, those work just fine!)

This recipe should make at least 12 muffins.

Directions:

1. Preheat your oven to 400 degrees F. 

2. Line muffin tray with muffin cups. (I just sprayed mine with cooking spray, so you can you. I wont tell ;))

3. Combine flour, sugar, baking powder and salt into a medium mixing bowl, whisk to blend.

4. Put mashed bananas into a large separate bowl.

5. Stir in your milk, egg and oil.

6 Mix your dry ingredients with your liquid and mashed ingredients. Then, slowly add the blueberries. 

7. Pour your batter into your muffin tins.

8. Cook for about 20 minutes. It's always a safe call to do the toothpick test just because every oven is different. 

9. Let cool down and serve 'em up!

Just a note: It's delicious to serve with warm butter, almond butter or even cream cheese if you wish!

Most importantly, enjoy! XOXO



Simple Snacks!

I wanted to do a post with super simple snacks that literally take minutes, maybe even seconds to make. We all have the days where inspiration is hanging on by a thread and whipping up some creation is not on our list of top priorities... No, need to call me Super Woman or anything but, I'm here to lend a helping hand. :)

 

 

Here we go!

 

 

 

Greek Yogurt Frozen Blueberries:

These are so delicious, it's almost ridiculous.  

 

Ingredients:

 

 However many blueberries your little heart desires (These are tasty so, I would do about 30 or so.)

Greek Yogurt (I used Honey Greek Yogurt, the flavor was so delicious!)

 

 

Directions:

 

1.Wash and strain your berries.

2. Grab a plate and cover with wax paper.

3. Take a toothpick and puncture the blueberry, dipping it into the yogurt. (Using the toothpick gives you control and less of a mess!)

4. Set on wax paper. No need to keep the toothpick in the blueberry. Just use it for a tool :))

5. Freeze for 35 minutes!

Place in a Ziploc bag and keep in your freezer after for future indulgence :)

 

 

 Most importantly, enjoy!

 

Supervision is always advised :)

 

 

 

Whole Wheat bread, Whipped Berry Cream Cheese and Sliced Bananas:

 

The first time I saw this as a snack, I thought to myself "Wow, and I didn't think of this why?"

 

I know, right? Need I say more? So simple and of course, healthy.

 

 

 

Ingredients:

 

Whole Wheat bread

1 whole banana

Whipped Berry cream cheese ( I used the Philadelphia brand. Their regular whipped cream cheese is also delish with bananas!)

 

Directions:

 

-I know pretty self explanatory but hey, if you're anything like me in the morning.. direction is a must. Hehe :)

 

 

1. Spread your cream cheese onto your bread.

2. Slice Bananas into semi thin slices

3. Place on bread.

Depending on how young your little one is, I cut mine into little squares.

 

 

Another fan favorite of this bread creation is, almond butter, a little honey and dried cherries.

 

 

 

 

 

 

 





Sweet Po-tater Tots!

Tot this, Tot that... yes, anything Tot, I'm all in!

 

I am a huge fan of sweet potatoes as well as tater tots...I mean c'mon now. Best of both worlds right here! Plus, add the perfect dipping sauce and you're set!

Sweet Potatoes are not only tasty, they have so many great benefits! They are simply a great source of Iron and are high in Vitamin B6. A little fact on Vitamin B6: it helps reduce the chemical homocysteine, which has been linked with degenerative diseases, including the prevention of heart attacks.
It's also a great source of Vitamin C as well. I actually didn't know this about Vitamin C until I did some research but, it's important to help fight off cold and flu viruses. It also produces collagen which helps us maintain the elasticity in our skin to stay looking youthful! I'll take that ;)
One last benefit about sweet potatoes that I found important especially for children, is that it contains Vitamin D which, plays an important role in our energy levels, moods, and helps build healthy hearts, bones, nerves, skin and teeth.

Now, wheres this recipe?!
 Just a note: This recipe is slightly time consuming and would be great to make when the kids go to bed or you have an hour or so of free time :)

Ingredients:

2 large sweet potatoes

1/4 cup whole wheat flour (I used Bob Red Mill's flour)

1/4 cup all-purpose flour (I used Bob Red Mill's)

1 cup panko breadcrumbs (I used regular bread crumbs, which worked fine. Panko is a thicker breadcrumb and would be delish too. Trying that next time around :))

1 1/2 teaspoon cinnamon 

1 egg, whisked 

Cooking spray

Directions:

1: Pre heat oven to 375 degrees
2. Peel your potatoes and cut into fourths.
 

3. Boil sweet potatoes in salted water in a pot for about 13 minutes. Make sure you poke with a fork before you stop boiling to see how soft they are. You do want your potatoes soft but no too soft for when you grate them.





4. Drain and let cool. 

5. Grate your sweet potatoes into a bowl.

 

6. Place both types of flour, breadcrumbs and cinnamon into a separate mixing bowl.

 

7. Place your whisked egg into a separate bowl.

8. Take a small amount of your grated sweet po and shape into a cylinder/tot with your middle finger and thumb.

 

9. Roll the tot into your whisked egg then, into the breadcrumb/flour mixture. Make sure to cover it on all sides

 

10. Place onto a sprayed baking sheet (repeat for each tot). Once all placed onto baking sheet, coat evenly with cooking spray. (So your breadcrumbs look not as dry, this makes that crisp tot texture.)

 

11. Bake for 15 minutes then flip over and bake other side until golden brown. 

12. Let these sit for about 15 minutes and serve with your favorite dipping sauce!

 

 

 

Recipe for Apricot-Mustard dipping sauce: 

1/4 cup Apricot Jam

1 tablespoon of Orange Juice

1 teaspoon of Yellow Mustard

1/4 cup of Plain Greek Yogurt

A pinch of cinnamon

 

 

 

Mix all together in a little serving bowl and serve! :) It's yummy, I promise.

 

Most importantly, enjoy!

Itty Bitty Berry Froyo Bites!

Yes, I just said froyo. In bite size form. It's a real thing and you must try this recipe!

It's super fun and so worth the wait after freezing them!

 

Here's a little bonus about Greek Yogurt: Typically, Greek yogurt contains half the sodium or salt as the regular variety. It also has only 5 to 8 grams of carbohydrates per serving verses plain, regular yogurt that has double or triple the amount. I don't know if you know a lot about Probiotics but, Greek yogurt has them in it. Probiotics can help treat UTI's, digestive disorders, etc. It is so important your child digests their food properly and healthy.

 

Omggggosh, they are simply delicious and good for you as well! Two in one!

 

 

Look at them!

 

 

Ingredients:

 

1 cup blueberries

1 cup Greek yogurt ( I used Greek yogurt that had honey added in. It was a glorious choice!)

 

I also made a Spinach and Strawberry batch too. If you decide to do so:

 

1 cup strawberries

1/2 cup spinach

1 cup Greek yogurt

*Note: Spinach retains a lot of water. These melted super fast. Boooo! Trial and error. :)

 

 

Directions:

 

1. In a food processor or blender, blend all ingredients.

 

 



 

2. Here's the tricky part: I took a Ziploc bag, cut a small corner piece off making it into a piping bag(cake decorator) I poured the mix carefully into the bag. You may need a little help with that part.

 

3. Start to slowly pour your mix into your ice cube trays. (I used the circular trays with the silicone bottoms. So easy to pop them out after they are done freezing.)



 

4. Cover with Press and Seel or Saran Wrap, whichever you have on hand and let freeze for about 2-3 hours!

 

 

5. Serve them up and indulge! I cut mine into halves when I gave them to the kids, just to be on the safe side. Supervision is encouraged if you are giving these to younger little guys :)

 

 

Most importantly, enjoy!