Back to school is almost here for my kiddos! I’ve been working on a list of snacks to make for them since I know they’ll both need something during the day and then something after school. The camp they go to provides breakfast and two snacks daily, so I’ve gotten off pretty easy this summer. Now with less than 2 weeks until school starts, I need to get back to making sure they have something nutritious and healthy to eat throughout the day.
My kids love snacks. They’d rather eat snacks instead of meals, so I need to get creative with my recipes. I decided to whip up a batch of puppy chow for them to enjoy. While it’s not the healthiest snack, it’s a little sweet treat and after a small bowl, they’re usually good. I enjoyed the snickerdoodle flavor and was a nice change from the puppy chow I’ve made in the past.
I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.
Peaches are in season and they have been so good this summer! I’ve been buying them weekly and incorporating them into everything. My husband has been asking me to make peach cobbler and after a failed attempt at a vegan version (I’m not sure what went wrong), I decided to go ahead and make a traditional recipe. I’m so glad I did. It was delicious and the perfect way to highlight peaches.
I love granola and have been wanting to make a batch. I found this quick and easy recipe for honey almond granola. With only a few ingredients, it’s the perfect introduction to try making homemade granola. I’ve been enjoying it as “cereal” in the morning with sliced bananas. I also like to top yogurt with granola and this one makes for big clumps, so it’s perfect for snacking!
1 cup whole almonds, divided
3 cups old-fashioned oats
1/2 tsp salt
1/3 cup coconut palm sugar (or brown sugar)
1/3 cup honey
3 Tbsp coconut oil
1/4 tsp vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean up.
Add half of the almonds into a food processor and pulse until they are finely chopped. Transfer to a large bowl. Chop the other half of the almonds until they are pieces, pour into the same bowl. To the bowl, add the oats, salt, sugar and stir to combine.
In a small microwaveable bowl, heat the coconut oil and honey for 40 seconds and stir until the coconut oil has become a liquid. Add in the vanilla extract. Pour over the oats and stir until the mixture is evenly coated. Transfer to your prepared baking sheet and spread out to thin layer. Bake for 10 minutes and then stir. Repeat cooking and stirring until your granola is golden brown. Remove from oven and allow to completely cool. Break granola into clusters and store in an airtight container.
Source: Lovely Little Kitchen
I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.
I received two leeks in my last CSA and I was looking for a fun and creative way to use them. I haven’t used leeks very often, but after making this pizza, I’m going to use them more! Leeks have a mild onion flavor and are sweeter than onions.
This pizza was amazing! The caramelized leeks with crispy bacon were the perfect combination! I used turkey bacon since that was what I had on hand, plus when I ate the extra slice I shouldn’t have eaten, I didn’t feel as bad! 🙂
We’re in a crazy heat wave and it’s the perfect time to share a new recipe for ice cream! I was looking for something different to make when I stumbled across this recipe. Grilled peaches and cinnamon crumble….yes, please! I knew this would be the perfect recipe to make for this month’s Fantastical Food Fight! Each month, a theme or ingredient is featured and anyone participating the challenge will share their recipes with everyone else. Check out the blog hop below the recipe for more ice cream recipe.
I know last month’s theme was Peaches and Cream, but this recipe was too good not to make. The grilled peaches really enhance the peach flavor and then the cinnamon crumble adds a great texture to the decadent and creamy ice cream. I asked my husband to describe it since I only had spoonful and he just mumbled “mmmmmm” at me. I guess it’s a winner of a recipe!
Happy Sunday! I hope you’re having a great weekend. We’ve had a low-key weekend and is exactly what is needed before a crazy, busy week. Last week, I picked up a CSA share from a local, organic farm and received a bunch of carrots, zucchini and kohlrabi. I never had kohlrabi before but knew it was similar to a turnip – which I love, but it’s a little sweeter and milder. I decided I was going to make fritters with these three veggies and top them with a herb lemon yogurt sauce. It was great way to use them and work on eliminating any waste.
The yogurt sauce was bright and helped lighten up the dish since the fritters are fried in olive oil. The combination the zucchini, carrots and kohlrabi was perfect and you could swap any veggies out for ones you don’t like.
Sometimes you need to indulge a little and this bread is exactly that! This was a HUGE hit with my family – even my picky kids. I guess if you spread cheese – even cheese they don’t like – over bread, they’ll love it. It makes for a great appetizer or compliments an Italian dinner. I’m planning to make it for my next wine tasting! I have the perfect wine to pair with it!
How is it already July 6th? It’s crazy that my daughter has been on summer break for a month and back to school items are popping up in stores. I know she’s not ready to start 5th grade and I’m definitely not ready since my little guy is starting kindergarten. How is my baby oldest enough to be going to school?!? I know he’s going to love it, but it’s a big change for me. There will definitely be tears on his first day.
You’re probably wondering why I’m talking about school in July, well….it’s time to Fill the Cookie Jar and this month’s theme was “Back to School”. I’m going to up my after school snack game since I’ll be having two ravenous kids coming home in the afternoons. My kids love energy bites and I love that they’re easy to make and good for them. I decided to go with a brownie version for today’s reveal. They’re rich like fudge, but not too sweet and will keep my kiddos full. They’re great for moms and dads who need a 3 pm snack too! 🙂