Product Review: BabyBjörn Baby Carrier One

As a busy (and working) mom, it’s important for me to spend time with my kids while still getting things done! For me, there are two times in our day when it is hardest to have everyone with me: when doing household chores and when out in public. One way that I can keep my littlest kids closest to me is using a baby carrier. I never had one with my first child, and honestly don’t know how I managed life sometimes. No I do know…I never got anything done! When she went through stages of never wanting to be put down, I literally got nothing else done. Don’t get me wrong, I loved holding her but as a working mom, sometimes I NEEDED to get things done that required me being hands free! Fast forward to my second and third kids and I got smart enough to finally invest in a BabyBjörn carrier…best decision I ever made!

The BabyBjörn Baby Carrier One is a carrier that you can wear with infants as small as 8 pounds, all the way up to three year old toddlers. It’s a great, multifunctional, ergonomic, and comfortable carrier that allows you to safely and easily stay in close contact with your child. The carrier has a four-way design which allows you to carry your child either front inward facing (high on the chest for newborns or a little lower for older babies), front outward facing (5 months and up), or carried on your back (12 months and up).  It has an adjustable design with a pressure-relieving belt, and extra-thick padded shoulder straps for maximum comfort. 

The Baby Carrier One has firm, adjustable head support for secure and proper positioning of the baby’s head and neck. The legs and hips are held in an ergonomically correct position that is recommend by pediatricians. When you carry your child in an upright position, it keeps their airways free and allows you to check on your baby’s breathing. The carrier itself has a padded seat, non-chafing seams, and adjustable width for the leg position. The head support can also be folded down when your baby is facing outwards.

Carrying your infant in the Baby Carrier One helps you stay in close contact and reinforce the parent-child bond from the very beginning. What is great about this carrier is that your baby is positioned high up on your chest and close to your heart. Therefore, your newborn is soothed and reassured by the warmth of your body and the sound of your heart and voice. Also, as a parent, it helps you learn to recognize and understand your baby’s needs.

BabyBjörn has a commitment to the health and safety of children! They work with leading international pediatricians, child psychologists, and midwives, in order to develop the best and safest products for children. So as parents, we can feel confident that the choices we make for our kids (and choosing BabyBjörn) is the best one!

Although my kids are getting older and almost out of the baby carrier stage, my 3 year old still likes to be held when out in public or times when we have longer walks. The BabyBjörn Baby Carrier One is a great option for me to keep him with me, still have my hands free for the other two, and he thinks it’s fun to “get a piggy back ride” as we go along with our day.

You can find out more about BabyBjörn Baby Carrier One by checking them out online. You can also follow them on Facebook, Instagram, and Twitter.

#1,609: Black Bean Salsa (or salad!)

I ended up eating this salsa as a salad, as I placed the recipe below in lettuce cups.  This salsa would be good as an appetizer with tortilla chips, but it was also great as a salad as well.  It was so simple to make and kept for about 2 days in the fridge.  If you omit the avocado and add it the day you plan to eat it, I think it would keep for an extra day or two!

2 (15-ounce) cans black beans, rinsed and drained

2 fresh ears of corn on cob, cut from cob

4 roma tomatoes, seeded and diced

1 large avocado, peeled and diced

1 green bell pepper, diced

1 red or orange bell pepper, diced

1 small red onion, diced

1 small jalapeno pepper, diced small 

1/4 cup chopped fresh cilantro leaves

2 Tbsp fresh lime juice

1 Tbsp apple cider or red wine vinegar

1 dash of hot sauce 

Sea salt and pepper to taste

Gently combine all ingredients thoroughly in a large bowl.  Cover and chill overnight for best flavor.  Taste and add salt, pepper or more lime juice as desired.

Serve with tortilla chips (or atop lettuce leaves if eaten as a salad).  

#1,608: Cheater's Cheesesteak Sandwiches

This is one of my worst pictures of a recipe, but my family was literally almost done eating their dinner before I realized I missed this photo op/recipe.  Chloe was the last one to take a bite so I could only get a picture of her half sandwich!  I added some steak seasoning for more flavor and I think it definitely needed it.  It made the steak so much more flavorful!  The picture does not do this sandwich justice...it was really, really good.  

1 tablespoon olive oil
3/4 cup sliced onion
1/2 pound ribeye steak, thinly sliced against the grain
1 pound cremini mushrooms, chopped (I omitted)
I also added about 1 tsp of steak seasoning
4 4-inch whole-grain Italian rolls, split
2 ounces sharp provolone, shredded

Preheat the broiler. In a large skillet, heat the oil over medium-high; add the onion and a pinch of salt. Cook, stirring often, until onion begins to soften, 1 to 2 minutes. Add the steak; cook, stirring often, until browned, about 2 minutes. Transfer the steak and onion to a plate. 

Add the mushrooms to the skillet and cook, stirring often, until browned, 2 to 3 minutes. Return the steak to the skillet and season with salt and pepper; stir until heated through, about 1 minute.

Place the rolls on a baking sheet. Divide the steak mixture evenly among the rolls. Top with the cheese and broil until melted, about 2 minutes.

#1,607: Avocado Corn Salsa

This delicious looking fresh salad has been my main meals for lunch and dinner the last two days.  I am in love with this salad and need to get back to the store to get some more corn and avocado!  What a great recipe to make/eat this time of year.  It is so good!!  I need to add some grilled chicken to it to make it even better though.

1 medium avocado, diced
3/4 c fresh corn, cut off the cob
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
¼ red onion, diced
2 teaspoons fresh-squeezed lime juice

Mix all of the ingredients, season with desired amount of salt, and chill.  Serve as a salad, or as a dip/appetizer with tortilla chips. 

#1,606: Pizza Buns

This recipe was actually supposed to be a little more complicated made with freshly made pizza dough, but who has time for that?!?!  So to get this recipe on the table a little (or a lot) faster, I bought the tube of pizza dough at the grocery store.  Yes, I know that this makes this less healthy and more processed, but sometimes, I just have to get dinner on the table and kids fed much quicker than making my own dough.

So...I rolled out the tube pizza dough, and cut it into 10 rectangles (pieces).  Then I added the remaining ingredients and rolled it all up.  I placed it on a lightly greased cookie sheet (with the seam side down), brushed the tops with a little olive oil and sprinkled on some parmesan cheese and popped it in the oven.  I baked in a 350 degree oven for about 20 minutes.  My family devoured these and asked me to make them again the next day.  Success!  I think my girls would love these in their lunches too!!

Here are the instructions for the homemade dough recipe.  If you plan on using store bought dough…skip down in the instruction a little.

Homemade Dough:
1½ cups warm water
1 Tbsp sugar
1 Tbsp yeast
½ tsp salt
3-4½ cups flour

In a bowl combine water, sugar and yeast. Let stand for about 10 minutes.  Add salt. Stir. Add half your flour and mix well. Gradually add more flour until dough pulls away from edges of the bowl when mixing and it isn’t sticky.  Place dough in a lightly greased bowl, cover and let rise for 45 minutes or until double in size. Remove dough from bowl. Separate into three equal parts.

Prepare your pizza ingredients (sausage, cheese, pizza sauce, veggies, etc.)

Take one portion of the dough and roll out on a lightly greased or floured surface. Roll dough into a long skinny rectangle as you would for cinnamon rolls. Once your dough is rolled, you can begin layering your pizza ingredients starting with the sauce. Spread sauce over the dough leaving the very edge of one of the long sides of the rectangle free from sauce so the edge will seal when rolled up. Layer meat, cheese and any other pizza toppings you’d like.

After all your pizza toppings have been added, begin rolling up the dough starting at the long side of the rectangle where the sauce is all the way to the edge – you want to leave that sauce free edge to be rolled up last. Roll all the way up and then pinch the edges to seal. 

Place rolls in a greased baking dish.  Cover and allow buns to rise 30 minutes. Bake in the oven at 350 for 25 – 30 minutes or until golden brown.

#1,605: Fresh Cucumber Salad

This was a very refreshing summer salad, that was the perfect recipe to use all of my garden produce as well.  :)  I loved it and it was even better with a little grilled chicken add on top too!

2 English Cucumbers sliced thin (I chopped mine)
2 cups grape or cherry tomatoes
1 Red Onion, cut in half and sliced thin (I also chopped these very fine)

Dressing ingredients:
2 Tbsp organic balsamic vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh or freeze dried dill
1 tsp organic prepared dijon mustard
sea salt and fresh ground black pepper to taste

Prepare the cucumber, tomatoes and red onion.  Place in a bowl and set aside.  In a separate bowl whisk the dressing ingredients and drizzle over the salad just before serving.

#1,604: Sweet Potato and Bacon Soup

I was looking for a super fast paleo-ish/veggie recipe that I could easily (and quickly) eat for breakfast.  I am NOT a big breakfast eater and have a very hard time finding the time to sit down and actually eat a real meal (hello protein bars!).  So I figured this might be an easy soup to try and make (and eat) in the morning.  I was happily surprised not only how much I liked this recipe, but that I was actually able to find some time to eat it in the morning.  Back to school is rough on teachers too!!

I will probably make this recipe again this week...it's a great back up to have in the fridge when you are short on time!

3 large sweet potatoes, peeled and roughly chopped
4 cups chicken broth, or more for desired consistency\
1 medium onion, diced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp freshly ground pepper
Pinch of cayenne
4 slices bacon

Place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Set aside.

Transfer one tablespoon of the bacon fat to a large saucepan over medium heat. Add the onion, garlic, salt, cumin, coriander, pepper, and cayenne. Sauté for 5-7 minutes until the onion is soft. Add the sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender. Adjust the salt and pepper to taste.

Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Serve warm garnished with crumbled bacon.

#1,603: Easy Velveeta Queso Dip

I pinned this recipe over 2 years ago, and figured it was about time to get it off my pinterest board at my last book club meeting.  It was the perfect, fast recipe to make since book club also fell on my first day back to school and I wanted something super easy to make.  This recipe requires only 2 ingredients (3 if you count the tortilla chips) and you can heat it up in the microwave.  Although this isn't the world's greatest cheese dip I've ever eaten, it was good enough that there literally was none left at the end of book club.  I'd say that was a success.

16 oz. Velveeta cheese, cut into 1/2-inch cubes

10 oz. can of RO*TEL Diced Tomatoes & Green Chilies, undrained

Combine ingredients in microwaveable bowl.  Microwave on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.

#1,602: Carrot and Zucchini Breakfast Cookie

I wanted a healthier, but portable and kid friendly recipe to make for the girls to take to school for breakfast this week (they eat in my classroom).  I came across this recipe that has carrots and zucchini in it so I figured I'd give it a try.  I was excited that my kids enjoyed it as much as they did.  Personally I think the addition of mini chocolate chips probably helped, but I have to admit, even I loved these and made them again since they are so good.  I will definitely be making these again for us.  

2 large very ripe bananas
½ cup unsweetened applesauce
2 cups quick cooking oats
¼ cup grated carrots
¼ cup grated zucchini
1 tbsp ground flax seed
1 tsp vanilla extract
⅓ cup chocolate chips
¼ cup honey (optional)

Preheat the oven to 350F.  In a large bowl, mash the bananas and applesauce together. Whisk in the flax seed and vanilla extract (and honey, if needed). Add the quick oats, grated veggies and chocolate chips, mix well.

Grease a baking sheet lightly with oil. Form the dough into individual cookies and place them on the baking sheet.

Bake for 25 minutes.  Allow the cookies to cool for 20 minutes before eating.  Store in an air-tight container in the fridge or freezer.

Back to School Idea: Grab-and-Go Lunches for Kids

If you have kids going back to school and pack school lunches, my guess is that you've seen different photos/pins on Pinterest showing how to make "grab-and-go" lunch containers for your kids to help pack their lunch.  My oldest is now going into 3rd grade.  The last two years I've been letting her (and now her younger sister) get hot lunch about 80% of the time because it's so much easier for me in the morning and to not have to worry about one more thing.  This summer though I really have been trying to stress to the girls the importance of making healthy food choices and we are trying to make more healthy/organic choices at home too.  As you can see from this blog, I like (no LOVE) making my kids different recipes and food choices, including for their lunches.  However, although I love making these for them, they aren't always the fastest way for me to get their lunches packed/unpacked and get us all out the door quickly.  So I decided that we are going to do 2 things different this first month to see if these changes will work for our family.

1.  The kids are only allowed to choose 3 of their favorite hot lunches to eat at school for August and September and the other days are going to be cold lunches from home.  This allows my girls to still eat some of their more favorite school lunches but forces them to really think about what they want to commit to.  :) (I still can't get over that Allison's favorite lunch is the rib sandwich?!?!?!!?)

2.  I will make their main item, but they are responsible for choosing the remaining ingredients and items needed for their lunch.

We are a "PackIt" lunchbox family mainly because I like that it keeps their items cold without having to deal with ice packs.  And I know that their dairy products are not going to spoil before their lunch time.  

We had to do some rearranging of our cabinets to get all of these containers in one place, but hopefully this will work for us.

The girls are responsible for taking:
1 water bottle (yes we use disposable mini ones b/c I was tired of reusable ones leaking)
Napkin, spoon, fork (if needed)
Plus they can choose ONE item from each of the tubs:
1 Dairy (kept in fridge: includes cheese (different kinds), laughing cow wedges, Greek yogurt tubes, etc.)
1 Fruit (can be fresh (in fridge) or non-perishable such as fruit pouches, applesauce, fruit cups, etc.)
1 Chip or Side: (organic granola bars, freeze dried fruit/veggies, crackers, bag of chips (on occasion), etc. 

1 Dessert/Treat (fruit leather, fruit bars, chocolate covered raisins, fruit snacks, etc.)

I have super high hopes for this plan....here's hoping it works and makes this school year a little easier, less stressful, and a lot more healthy!

#1,601: Quinoa Patties

When I made quinoa for the chicken quinoa recipe, I had some leftover so I needed to find another recipe in order to use it up. I decided to make this super simple recipe and was so glad I did. These are delicious! A tad under seasoned but overall delicious.  My kids weren't big fans, but I was perfectly content to hoard these all for myself.  So good!

2 1/2 c. cooked quinoa at room temperature
4 eggs, beaten
1/2 t. salt
1/3 c. finely chopped chives or green onions
1/3 c. finely chopped yellow or white onion
1/3 c. Parmesan cheese
2-3 cloves of garlic, finely chopped
1 c. bread crumbs

1 T. olive oil, for cooking

Cook quinoa according to package directions.  Set aside to cool.  (I cooked mine in chicken broth to give it more flavor…so good)

Once cool, combine all of the ingredients EXCEPT THE OIL in a bowl and mix well to combine.  Let the mixture sit for about 5 minutes. 

Heat the olive oil in a large skillet over medium-high heat. When hot, scoop about 1/8 cup (use a measuring cup) of the mixture, quickly press it into small patties, and slide it into the hot oil. 

Cook for 4-6 minutes on one side until the underside is golden brown, flip, and repeat until the other side is also a golden brown.  Place on a paper towel lined plate until ready to plate and serve.  You can serve these hot or cold.  

#1,600: Cauliflower Pizza Bites

Although my kids weren't as big of fans of this recipe, I enjoyed it.  Although I do think you waste a lot of cauliflower trying to cut it into larger "disk" size pieces.  Don't get me wrong, I saved all the smaller pieces to roast for dinner tomorrow so technically there is no "waste" but it is not easy cutting this into disks and keeping the cauliflower intact.

As far as flavor goes though, I really did enjoy this recipe.  I used turkey pepperoni to make this a little healthier.  It was good!  I was surprised my kids weren't as big of fans of it though.  :(  

1 large head cauliflower, sliced into flat, disc like pieces
2 Tbsp extra virgin olive oil (I used my Misto)
Sea Salt
Garlic Powder
Pizza sauce
1/2 cups mozzarella cheese
Pepperoni pieces (if desired)

Preheat oven to 400 degrees f.  Brush cauliflower (both sides) with oil. Lay flat on a large sheet pan.

Sprinkle each cauliflower piece with sea salt and a touch of garlic powder.  Roast in oven for about 10 minutes per side, flipping once.

Remove from oven. Heat oven to broil.  In the meantime, place a small dollop of pizza sauce onto the center of each cauliflower bite, followed by a tiny pinch of mozzarella cheese and pepperoni.

Place pan back into the oven and broil for 1-2 minutes until bubbly.

#1,599: Crispy Quinoa-Coated Chicken Bites

Here is a fantastic recipe that was really quite simple to make, and everyone in my family went crazy for it.  The breading was so crispy and the chicken was super tender.  This is definitely going into a "make again/favorite" category!  I do think it is a tad bit under seasoned, but overall still really, really, really good!

1/2 c. all-purpose flour (I used whole wheat flour)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
2 tbsp water
1/2 c. panko bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. quinoa, rinsed and cooked according to package directions
1 pound boneless skinless chicken breasts, cut into 1-inch pieces

Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

In a shallow dish, combine flour, garlic powder, salt and pepper. In another shallow dish, whisk together the eggs and water. In a third shallow dish, stir together the panko, Parmesan and cooked quinoa.

Working in batches, place chicken pieces in the dish with the flour mixture and toss to coat. Dip a flour-coated chicken in egg mixture and turn over several times until thoroughly coated. Lastly dip chicken into the quinoa mixture, gently pressing the crumbs into the chicken; as they are coated. Set each piece on the prepared baking sheet. Repeat with remaining chicken.

Bake for 20 to 23 minutes or until chicken is cooked through and browned. 

#1,598: Grapefruit smoothie

Let me state, I am not a grapefruit fan.  It is one fruit that I really, really find the taste of too strong and bitter.  Recently though I got one from my order via Home Chef (love that company by the way!) and I seriously debated just throwing it out.  Knowing that there had to be an easy, healthy recipe to use it in, I decided to give it a try by using it in this recipe.  Isn't it pretty?!!?  This is a super healthy fruit smoothie, and if you like grapefruits, you will probably like this recipe as well.  I however, was only able to drink half of it before the grapefruit flavor became too much for me.  Hey, half is better than nothing!  

I used frozen organic strawberries which made this smoothie a little thicker ...which I liked!  I loved the texture of this drink, just not the aftertaste.  I tried adding a packet of stevia to my drink and it helped a little to sweeten it up, but not enough for me to want to make this again.  Overall not bad, just not my thing. 

2 cups hulled strawberries
1 peeled, seeded and chopped grapefruit
1 cored and chopped sweet apple
1 cup water
1 inch piece fresh ginger, peeled and chopped

Place all of your ingredients into a blender and process until smooth. Serve immediately. 

#1,597: Mediterranean Zucchini Pasta

Here is a recipe that looks like it will take a longer time to make, but can easily be thrown together in a few minutes.  Although I LIKED this recipe, it is not my favorite or favorite way to eat zucchini noodles.  With that said though, I did LIKE this recipe and would eat it again.  I probably won't make it again because I wasn't in love with it (and there are so many more recipes to make/try) but for today's lunch it was a good one.  

2 Large Zucchini, spiral sliced into "zucchini noodles"

1 Cup Spinach

2 Tbs. Olive Oil

2 Tbs. Butter (I omitted)

5 Cloves Garlic, minced

Salt and Pepper, to taste

¼ Cup Sun-Dried Tomatoes

2 Tbs. Capers (I omitted)

2 Tbs. Italian Flat Leaf Parsley, Chopped

10 Kalamata Olives, Halved

¼ Cup Parmesan Cheese, Shredded

¼ Cup Feta Cheese, Crumbled (I omitted)

In a large sauté pan, over medium heat, add olive oil and butter.   Once butter is melted add garlic, zucchni and spinach.  Season with salt and pepper.  Sauté until zucchini is tender and spinach is wilted. Drain excess liquid.

To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives.  Stir to mix in and sauté 2-3 minutes.

Remove from heat and toss with Parmesan and feta cheeses before serving.

#1,596: Pepperoni Pizza Roll-ups

Well here is ridiculously easy recipe to make for your kids (or yourself!).  Today I wanted to use up some leftover ingredients and this was the way to do it.  The photo above was what I got from ONE flour tortilla, so you will probably need to make several of these if you have more than one child.  My kids asked for more when these were gone, so I had to whip up some extra ones.  They loved these!

To make 10-12 rollups:

2 large tortillas
1/2 cup pizza sauce
about ½ cup of shredded mozzarella or pizza cheese
about 6-10 slices of pepperoni, chopped into bite size pieces
about 1/8 c grated Parmesan cheese
olive oil or olive oil spray

Using a pizza cutter, slice the tortillas into even strips (about 5 or 6 per tortilla). Evenly and lightly spread some pizza sauce along each strip. Top with cheese and pepperoni.  Starting on one end, roll up the long ways into small rolls.  Place on a lightly greased cookie sheet with the seam-side down. 

Lightly brush (or spray if you have something like a Misto) the tops of the rolled up tortillas with olive oil.  Sprinkle lightly with grated Parmesan. 

Bake at 350 degrees for about 5 minutes or until the cheese is melted and the tortillas are lightly browned and starting to crisp up.  

#1,595: Homemade Strawberry Honey Butter

Isn't that strawberry butter pretty?? I had some fresh strawberries that we're starting to get a little soft so I figured this would be the perfect recipe to use them in. 

It was a really simple recipe to make, and I think my kids described it best when they said "it tastes like butter and strawberry jelly."  Yep, that's exactly what it tastes like.  It's a little too "strawberry" flavored for my liking, but his would be great on some really fresh bread. 

What I loved about this recipe is that it only requires four ingredients.  The lime juice in this makes it a little tart, but I like that about it as well. 

1 pint strawberries, rinsed and hulled
3 Tbsp Honey
2 tsp fresh lemon juice
12 tbsp butter (I used organic unsalted butter)

Puree strawberries in a food processor.  Push puree through a fine mesh sieve to remove seeds.  (There was no way I was doing this, so I skipped this step.  I don’t think it made any difference!)

Place in a pot with honey and lemon juice.  Bring mixture to a boil, and cook for a few minutes until slightly thickened.  Allow to cool to room temperature.

Whip with room temperature butter.  Keep and serve at room temperature or in fridge. 

#1,594: Nacho Meatballs

I could not believe how crazy my kids went for this recipe!  My husband liked them (yeah!  He doesn't like cheese so this was a win since I got cheese AND salsa past him!) but the kids LOVED them.  Like couldn't eat them fast enough, loved them.  I am planning on making these again later in the week and will hopefully double the recipe so they can take some leftovers in their lunches as well.  Huge win with this recipe for us!!

1lb. ground beef (I used ground turkey)
1 egg
1/4 cup almond flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup sharp cheddar cheese, shredded
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp salsa
1 Tbsp pickled jalapenos, chopped (I omitted)

For the Topping: (I omitted for my crew and just offered salsa and sour cream to dip in)
1/4 cup prepared salsa (sugar free)
1/4 cup sharp cheddar cheese, shredded
16 pickled jalapeno slices 
2 Tbsp sour cream

Combine all of the meatball ingredients in a medium bowl and mix thoroughly, Form into 16 meatballs. Saute in a large nonstick pan until golden brown and cooked through - about 3 - 4 minutes per side. Remove and set aside.  (I baked mine in a 375 degree oven for about 25 minutes).

To Serve (I skipped this step):

Arrange the meatballs on an ovenproof dish. Top with about 1 tsp salsa, and 1 tsp shredded cheddar each. Place under the broiler for about one minute or until the cheese is melted. Remove from the oven, top each meatball with a dab of sour cream and a slice of pickled jalapeno.

#1,593: Frozen Coconut Limeade

I wasn't sure my kids were going to like this recipe since it is so lime-y, but they devoured it!  Even Matthew my picky eater drank his entire cup.  This was so simple to make and so refreshing on this super hot day.  The kids already asked me to make it again for them.  Sorry kids, I'm out of coconut milk and limes...  :) 

2 1/2 cups crushed or small ice cubes

1 cup canned coconut milk (shake well before opening can)

1/3 cup lime juice (about 3 limes)

3 tablespoons granulated or superfine sugar (more or less to taste)

Lime slices for garnish

Blend every thing until it reaches your desired consistency.  Pour into glasses, garnish with lime.

#1,592: Crockpot garden spaghetti sauce

I have A LOT of fresh tomatoes coming from my garden and I have already made salsa and pizza sauce, so it was time I made some spaghetti sauce as well.  I liked this recipe because it was simple and required throwing everything into the crockpot.  I didn't even bother sauteing the onions and bell pepper because I knew I was going to puree it after it was cooked.  One less pot/mess/step.

This got a little bit of mixed reviews from my group, but mommy's vote counts as most...and I loved it.  The seasoning is off a little (but I had to reduce the amounts because I didn't have as many tomatoes that the recipe called for) so I added more salt and basil for my liking, but overall so simple and really, really good.  My hubby wasn't a huge fan (but he likes a really thick, spicy and honestly gross spaghetti sauce...if you can call it that) because of the texture the seeds give it.  It was a great recipe to use up my fresh tomatoes though!!  I had to alter some of the ingredients because I didn't have 16 cups of tomatoes!  I only used about 60 large cherry tomatoes that I had from my garden.  

4 onions, chopped (I used one)
4 cloves garlic, minced (I used about 2)
1 green bell pepper, chopped
1/2 cup vegetable oil (I used about 1/4 cup of olive oil)
16 cups chopped tomatoes (I used about 60 large cherry tomatoes)
2 tablespoons dried oregano (I used about 1 tbsp)
2 tablespoons dried basil (I used about 1 tbsp)
1/4 cup chopped parsley
1/4 cup white sugar (I used about 1/8 cup)
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste

Original directions:
In a small pan, saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add to slow cooker.  Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.  Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

When ready to use sauce, stir in can of tomato paste.

My version:
Combine all of the ingredients except the tomato paste in a crockpot.  I used large cherry tomatoes and didn't bother to chop them up.  Cover and cook on HIGH for about 4 hours.  Tranfer to a blender or use an immersion blender to puree.  Season additionally to taste.  Add tomato paste to help thicken up the sauce (I needed the whole 6 oz can).  

#1,591: Eggplant Parmesan--Made in a Waffle Iron

The photo of these little babies do not do them justice.  My kids (and I) really enjoy eggplant Parmesan, so when I found a super simple recipe to make the in my waffle maker I was excited and intrigued!  Although my kids were not fans of these, I sure was!  They were SOOO good and they really were so simple to make.  The only MAJOR downfall is cleaning your waffle maker when you are done.  My husband was so appalled that I used the waffle maker for these that he claims I need to buy a new one for him to make waffles with.  (Sorry, not going to happen!) 

Although I definitely enjoy the baked or fried eggplant Parmesan better, for a simple, healthier, easy recipe, these will do!!  I was shocked at how well/tender the eggplant got as it baked/cooked so quickly.  I might try this in my pannini press next time because it would be so much easier to clean (and make my hubby happier!)

1 eggplant, peeled (I didn’t peel mine) and sliced into about ½ inch thick slices
Grated Parmesan cheese (about ½ cup)
1 egg, lightly beaten
Salt and pepper
Garlic powder
Italian seasoning

Heat up your waffle iron according to your manufacturers directions.  In a bowl combine the Parmesan and any other seasonings you choose (I used salt and peppers, garlic powder and a little Italian seasoning).  Lightly mix. 

In a separate bowl lightly beat one (or two) eggs.

 

Dip each piece of eggplant first in the egg mixture, and then in the cheese mixture completely coating both sides of the eggplant.

Lightly spray the inside with non-stick spray if needed.  

Shake off any excess coating, and place it on your pre-heated waffle iron (I was able to get four pieces in at a time because I used baby eggplants).   Cook about 3-4 minutes or until eggplant is golden brown. 

#1,590: Zucchini Muffins

Back to school is literally just days away and I'm trying to get healthy breakfast options in the freezer so the kids have more options in the morning besides cereal.  I came across this recipe for zucchini muffins which included raisins or cranberries.  Although my kids like these ingredients, they don't love them in baked goods, so I changed it to mini chocolate chips instead...less healthy I know!  My kids LOVED this recipe and immediately asked for a second one.  I do think these are a bit dense, but as long as the kids like them, I don't care if they aren't light as air.  :)  The recipe below makes 6 muffins so I increased all of the ingredients except the zucchini.  I think it had more than enough.  

1 large zucchini to yield, shredded
¼ cup whole wheat flour (I used all whole wheat flour)
½ cup unbleached all purpose flour (I omitted)
⅓ cup sugar (I used half splenda and ½ brown sugar…only b/c it was the first sugar I grabbed)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 egg beaten
¼ cup non-fat Greek yogurt
¼ cup dried cranberries or raisins (I used mini chocolate chips)

Preheat oven to 350 degrees F.  Shred the zucchini using the large holes of a grater.

Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.

Stir egg and yogurt into the dry mix.  Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.  Fold in cranberries or raisins.

Fill muffin tins lined with paper liners or coated with cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)

Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.

Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

#1,589: Power Packed Fruit and Veggie Muffin

One of my kids (Allison, age 8) happened to see this recipe printed out before I made it.  She was very hesitant to try these once she read the title of this recipe.  LOL  My other 2 kids however were trying to eat the muffin batter uncooked out of the bowl!  Needless to say, my kids (all 3) loved these.  They were BEGGING for a second one and think I'm an amazing baker.  Seriously, of all the things I've made for them, especially recently, THIS is the recipe they are amazed at?!?!  Whatever, I'll take it.  Next time I'll probably use all whole wheat flour and will probably add another jar of the broccoli/zucchini puree to make them a tad more moist.  These are slightly dense but as long as my kids are eating them, I don't care!!

Oh and in case you can't tell, I made these in my Pampered Chef square brownie/muffin pans....hence the square shape.  I swear I probably won't ever use a regular muffin tin/pan again so expect to see lots of square baked goods!

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour

I also added about 1/8 c of wheat bran
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup sugar
4 tablespoon unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup broccoli florets, steamed (I was lazy and used 2 jars of organic broccoli and zucchini baby food)
1 medium zucchini (I omitted…see above)
1 1/2 medium carrot
1/2 medium apple (I omitted)
1 medium banana
1/8 cup apple juice (I omitted)
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt

Preheat oven to 350 degrees F.

In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.

In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.

In a food processor or blender, combine steamed broccoli, zucchini, (or in my case the 2 jars of organic baby food) apple, banana, apple juice, and applesauce.  Pulse until thoroughly mixed.

Shred or finely grate the carrots (I threw mine in the food processor!). 

Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.

Finally, add the dry ingredients and mix just until combined and wet.

In a muffin tin, place muffin papers or spray with cooking spray.  Scoop the mixture into a prepared muffin pan.  Fill each spot about 3/4 of the way full.

For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins.

For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.

Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.  

#1,588: Blueberry & Greek Yogurt Parfaits with Granola

This recipe got mixed reviews from my kids, but I realized that as long as they were eating bites of yogurt with either a blueberry or piece of granola in it, then they liked it.  So although they claimed they "really didn't like it", what they really didn't like was the plain Greek yogurt.  Honestly, next time, I think I'm going to try this with blueberry Greek yogurt instead.  Yes that will probably have a little more sugar in it compared to plain Greek yogurt, but my kids like flavored Greek yogurt better.  This was so simple to make and was a nice alternative to regular yogurt cups (or tubes) they generally eat in the morning.  I will definitely be making this again for them. Besides, I've got some granola to use so it gives me an excuse to make it again. :) 

1 1/2 cups fresh blueberries
2 tablespoons raw sugar
1 lime, zested, plus 2 tbsp. juice
2 cups Greek yogurt
1 cup granola

In bowl, toss blueberries, sugar, lime zest and juice; let sit 20 minutes. Serve yogurt topped with granola and berries.