Wednesday, July 29, 2015

Dreamsicle Fruit Dip & Giveaway

I struggle with getting my kids to eat healthy foods.  One way I have some success is by involving the kids in choosing foods, buying foods, and preparing foods. As I previewed The Best Homemade Kids' Snacks on the Planet by Laura Fuentes of Momables, I looked for recipes simple enough for the kids to help cook.

One of the lines from a recipe description rang true for me:
Truth be told, I came up with this easy recipe because sometimes calling it a pizza is a lot easier than getting my kids to eat fruit. 
I do this with my own children too-cookies, pizza, meatballs, and cake...the stuff my kids love. My kids enjoyed making the Blueberry Snack Cookie filled with rolled oats and ate a healthy serving of oatmeal which they ALWAYS refuse. Kids can need between 15-20 exposures to a new food before they readily eat it. Starting with oatmeal in a "cookie" works for us.

Fuentes's line about trying to associate something fun with a new recipe spoke to my teacher instincts. As I looked for easy, kid-friendly recipes to get the kids active in the kitchen, I started matching some of the recipes with well-known children's books.

  • Italian Flag Bites with Strega Nona
  • Crepes (there were tons of options for sweet or savory) with If You Give a Pig a Pancake 
  • Ninja Turtle Nuggets with The Foolish Tortoise
I am taking this philosophy into my younger children's day care to do a lesson on "Keeping Cool in the Kitchen." I'll be pairing this Dreamsicle Fruit Dip with two great books: Gregory the Terrible Eater and Eating the Alphabet. Another hint Fuentes and Parents Magazine recommend is using dips as a way to increase kids' acceptance of fruits and vegetables.

COMMENT BELOW FOR A CHANCE TO WIN The Best Homemade Kids' Snacks on the Planet

  • 6 ounces of vanilla Greek yogurt
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen orange juice concentrate

  1. In a medium bowl, mix yogurt, cream cheese, and orange juice concentrate. Mix until thoroughly combined.
  2. Refrigerate until ready to serve.
  3. Serve with fruit. 
TIME: 10 minutes
SOURCE: The Best Homemade Kids' Snacks on the Planet

We are thrilled to be able to offer a lucky winner a copy of The Best Homemade Snacks on the Planet! To enter, just leave a comment in the comment section below.  The contest runs until 9pm August 2, 2015.

Friday, July 24, 2015

Homemade Sports Drink

As you might imagine, I have a plethora of cookbooks.  These days, I am trying to pare down rather than add to the collection; the internet (and this website!) have been great for that.  But when given the opportunity to preview the new book by Laura Fuentes (whose blog I have long followed), The Best Homemade Kids' Snacks on the Planet, I realized that this will most definitely be a new addition to the very few and specially selected books that stay in reach on my counter.

Within three days of receiving the book, I had made five of the over 200 recipes, including: Maple Cinnamon Dip (I shared with guests at a gathering with fruit and it was a huge hit), Blueberry Crumble (which disappeared seemingly instantly), Carrot and Zucchini Bars (my neighbor tried these and immediately asked for the recipe), and Baked Zucchini Bites (I thought they may make them until breakfast, but not a chance).

I have since made more (I can't wait to try the Chocolate Chia Seed Mousse next!) but so far, the recipe that I have made most often has been this Homemade Sports Drink.  I am a water drinker, but as I am training for a half marathon, I often need something more after a run on these hot summer days.  I am always reluctant to share store bought sports drinks with my kids, and have never been crazy about them myself, especially with the sugar content.  But there is no questioning the ingredients in this drink, especially when using my favorite Sea Salt from Sea Love!  This easy drink has been my go-to after nearly every run since I got the book in the mail; it is refreshing, thirst-quenching, and helps me to replenish those lost electrolytes.  Plus, it is perfect for my kids after a hard day of play or sports activities.

With super simple snack ideas, drinks, mini-meals, frozen delights, and many no bake recipes, this book is an awesome compilation of recipes that I can feel good about feeding my family.  When stuck in a rut for snack ideas, I now know where I will turn.  I am sure that you will absolutely love this book and we have an opportunity for you to win a copy!


  • 3 cups cold water
  • 1 cup pineapple juice
  • 3/4 teaspoon sea salt (try Sea Love's!)
  • 1/8 teaspoon baking soda
  1. In a pitcher, combine water, pineapple juice, sea salt, and baking soda.
  2. Refrigerate until cold.  Serve over ice.

Difficulty: Super easy
Time: less than 5 minutes, plus time to cool
Source: The Best Homemade Kids' Snacks on the Planet

We are thrilled to be able to offer a lucky winner a copy of The Best Homemade Snacks on the Planet! To enter, just leave a comment in the comment section below.  The contest runs until 9pm August 2, 2015.  We are sorry - this giveaway has ended.

Wednesday, July 8, 2015

Grab & Go Egg Muffins

 Our family is usually a bit rushed.  To practice. To school. To the doctor. To a meeting.  To the store before the snow. It is important to me that my family have breakfast each day.  Some mornings we can enjoy eating together; other mornings, it is a grab and go type of day.

For those grab and go mornings, we can take 2 of these egg muffins. They really kept us full. John was surprised that he didn't need anything else.  I have taken one to work and heated it up for about 15 seconds; it was the perfect mid-morning snack.  We have also eaten them for lunch on Fridays when we try to avoid meat.

You can use any types of veggies you have lying around. I had a bag of mini-peppers and some collard greens, but I easily could have used spinach and mushrooms.


  • 12 eggs
  • 1/2 cup water
  • 1/2 t sea salt
  • 1/2 t garlic powder
  • 1/4 t cayenne pepper (or regular pepper)
  • 1 to 2 cups assorted veggies 
  • 1/2 cup feta cheese or 1/2 cup shredded mozzarella


  1. Line 12 cup muffin tin with liners; spray lightly with olive oil.
  2. Preheat oven to 350 degrees Fahrenheit.
  3.   Beat eggs in large bowl; add veggies, seasonings, and cheese.
  4. Pour into lined muffin tins to about half full. Bake 20-25 minutes or until toothpick inserted in center of egg comes out clean. 

TIME: 15 minute prep (chopping veggies) 25 minutes baking time
SOURCE: a clean eating group I participated in