Easy dinner of cheese omelette tonight! Esther loved it! I love how baby led weaning works, Esther hated egg in any form when we first started. She ate all of her omelette and seconds! 🥚🍳
1 17an hour ago
Our favorite healthy snack of all times: Ladoo 😋✨✨✨
We made these out of coconut flour, powdered cardamom, roasted cashews, pumpkin and sesame seed ➕raisins, dried chopped apricot and our home made ghee 🚀💫
The best part of all this is that our kids start to appreciate what real food; in this case ‘real sweets’ taste like and they start to grow a habit that helps them choose healthy home made over crappy processed sweets 👍💚
☝️the color is because we used organic mascabado sugar as sweetener 😉
0 6an hour ago
WEDNESDAY: Pork Steak Traybake 😋
So I saw @lydiagerratt make a pork steak traybake on her feed so it inspired me to do one over here too (thanks Lydia!!)...and as we all know I do love a traybake! 🙌🏻...who doesn’t right?! 🤷🏻♀️😂
First up I chopped potato, sweet potato, parsnip and an apple and scattered them around the tray. Then I threw in a 3-4 cloves of garlic and finally some fresh sage leaves..
I then made a marinade from olive oil, whole grain mustard, garlic powder & honey with salt and pepper and then drizzled 3/4 of this over the veg and then added a splash more olive oil...
This then went into the oven for 35mins at 180C...
Next I removed the traybake from the oven, added some broccoli florets and some chopped cabbage and mixed the veggies up...
Then I added my pork steaks to the tray, brushed the remaining marinade on top then popped back into the oven for 12-15mins...or until your pork is cooked..!
Kids did pretty well with this one!...👍🏼Photos perhaps not going to win any prizes tonight but hope you get the idea!!...rushing off to parents evening meant a slightly rushed job and rushed pics!...🙈
Back from parents evening and now tucked up in bed as have a really sore throat 😷so hoping to knock that on the head with an early night so I’ll love you and leave you all until tomorrow!! 😘😘Xx
7 281 hours ago
“The 7 Salad”
Over the summer my family visited a little town in Michigan where my husbands family lives. After a boat ride we stopped in at an amazing little deli that serves organic, local foods bursting with flavor. One of the salads we ordered was called “The 7”, named for seven superfoods it contained. .
I was in my first trimester of pregnancy and just starting to have less morning sickness so was so excited to be able to eat this green goodness. Since then, we have tried to recreate this simple, nutrient packed salad at home. My kids will often prefer to eat vegetables sepearate from each other than mixed up in a salad but they all love this, which is a bonus. .
Nothing is measured so you’ll have to rely a bit on sight and taste to get it to your preference. .
In the food processor combine:
Once chopped add finely chopped fresh cilantro & parsley
Stir in Pumpkin seeds or sunflower seeds and
Raisins, Cranberries or my favorite; pomegranate seeds (golden raisins pictured)
For the dressing -
Apple cider vinegar
Honey or Agave
Combine and pour over salad- toss and voila! .
#whollymother # #whollymotherfood#brusselsprouts#kale#superfoods#nutrientdense#salads#organicproduce#fit#nutrients#nutrition#kidapprovedfood#selfcare#lifestyleblog#capetownblogger#hawaiiblogger
3 413 hours ago
Pumpkin spice 🎃 chocolate chip bran muffins! I love bran muffins with a little bit of peanut butter on top but Ginger is very serious about adding spices to her baking so we sprinkled in some pumpkin pie spice and chocolate chips for a little more dimension and those ended up being the favorites of the batch. #happybreakfast#breakfastmuffins#eathappy
2 257 hours ago
Sophia LOVES how these Fruitable juices taste! I love them because they have fruits 🍌 🍎 AND veggies 🍅 🥕 in them! So I always pack one in her school lunch.
Have you ever given these to your little? If you have, what’s their favorite flavor? #fruitables#cheribeasley#riseupnation#healthyschoollunch
3 258 hours ago
Charlie’s pick at the library today... MEA just got real😜
Any other awesome kid-oriented cookbooks out there?!
1 2518 hours ago
Psst..... don’t tell the ladies in my online challenge group that one of the reasons I ask them to post recipes is because I REALLY don’t like cooking and I’m always looking for new ideas 😂🤣 As in, ideas that involve recipes that have 5 or fewer ingredients- and bonus if I can make it under 15 minutes.... I’ve seen Egg Roll in a Bowl a few times, but it REALLY has too many ingredients for me- and LOTS of cutting. But one of my challengers posted it- there is was AGAIN!! I decided to REALLY take a look at the recipe because it looked SO good-AND I knew that my kids would eat it.
Sorry I tweaked it a little, took a couple shortcuts because that’s how I ROLL ( pun absolutely intended 😂....) This is my version- and the second time I’ve made it so I know it’s not a fluke. Lots of veggies, lean protein and we serve it over rice. (Made I. The rice cooker.... of course...)
Beef and noodles!🍜 Its my go to when it starts getting chilly out. It's the perfect comfort food, keeps my belly cozy and warm.🤗 BTW its one of Olivia's favorite pastas 😋
-1 onion chunky chop
-4 garlic minced
-beef chunks -1/2 tsp yellow mustard
-1/2 tsp Dijon mustard
-1 tsp worcestershire sauce -8oz sliced portobello mushrooms
-2 tblsp cornstarch
-2 1/2 cups beef stock
-1/2 tsp black pepper
-1 packet french onion soup
-2 tblsp butter
-1 tblsp olive oil
Season beef with black pepper. Heat up a big pot with olive oil. Cook beef until brown. Add onions garlic. Saute for 1 minute. Stir in yellow and Dijon mustard. Dot 2 tblsp of butter and add in worcestershire sauce. Once butter melts add in your french onion season and stir well to combine.
Add beef stock.Cover and let simmer on low heat for 1 1/2 hr. Once you reach 1 1/2 hr. Start preparing pasta (any pasta to your liking). Add the mushrooms to your beef pot and cook for another 30 minutes. After the mushrooms been cooked. Mix 2 tblsp of cornstarch with 2 tblsp of cold water and add to the beef pot. Stir well until the sauce thickens. Add pasta and go crazy 😋
3 1923 hours ago
I thought this was a fail because my avocados weren’t ripe, I didn’t have pinto beans or brown rice but there were clean plates anyway! Burrito bowls are a favorite, even when there’s fewer topping choices. Tonight, jasmine rice in the #instantpot, black beans, grape tomatoes, shredded cheese, and sour cream. I threw a little sweet white onion on mine. Totally #kidapprovedfood ! If there’s enough rice leftover, I can make fried rice tomorrow. #weeknightdinner#momcooksboyseat#meatlessmeals#meatless
I have a super easy, healthy, tasty soup 🍲 on the blog today that just happens to be KID FRIENDLY despite the hidden veggies.
BONUS TIP if you buy the mirepoix mix from Trader Joe’s you don’t have to chop anything but the garlic.
Visit www.daintyhostess.com for recipe
Dinner! Tomato pasta with chicken, mushrooms, peppers and olives! Esther cleared her plate in about 2 minutes and had seconds too 🙊 I just don’t know where she puts it all!
Day 2 (21 Day Detox)
Good Morning with more Pumpkin!! 🍁
Last night I made this Amazingly Delicious Pumpkin Bread so I could eat it this morning! The aroma in my house from this bread was WOW!! This is literally the BEST Pumpkin Bread ever and I will be making it a lot. Thanks again @beamingbaker for a Fab recipe! 💕💕
My 3 yr old loved it so much he ate 2 whole pieces! 😘 I love finding healthy recipes that he loves!
Banana and chocolate, you can’t go wrong with these tasty treats by @eatbarnana .
I want my sons to grow up eating healthy but also not depriving themselves of treats. I don’t always have time to make homemade snacks for them. Therefore when I’m at the grocery store I’m on the lookout for grab and go snacks. @eatbarnana has lots of different options! .
We let our boys have a couple of these babies after dinner as “dessert!” They call them, CHOCOLATE MONKEY! 🍫🐒😂
Tag a friend who you think might want to try @eatbarnana products for themselves or their little ones!
On Sunday we had Roast Beef with Yorkshire pudding, mashed potato and veg! Esther wasn’t interested her beef (and fed it all to the dog 🤦🏼♀️), but ate pretty much everything else, and particularly enjoyed her Yorkshire pudding with some gravy! 🍽
Anyone else excited for soup!? 🙋🏻♀️
It’s the perfect time to start getting your arsenal ready for soup recipes because it’s that time of the year. .
Fall 🍁 is in the air and this recipe was perfect. It was really simple to make and had a great flavor. Perfect for a batch making so you have plenty for left overs. .
Ingredients: 🌱1 Egg 🌱1/2 lb 80% Lean Ground Angus Beef or Ground Turkey 🌱1/4 cup chopped fresh Italian parsley leaves 🌱2 Tbsp Seasoned Bread Crumbs 🌱2 Tbsp Wegmans Organic Basting Oil 🌱1 container (7 oz) Diced Mirepoix 🌱1 container (32 oz) Chicken Culinary Stock 🌱2 cups Fresh Chopped Escarole 🌱1/2 cup Acini di Pepe pasta 🌱Salt and pepper to taste 🌱2 Tbsp Italian Classics Grated Italian Blend
Directions: 🍂Add egg to bowl; beat slightly. Add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each. .
. 🍂Heat basting oil in stockpot on MED. Add meatballs; cook, turning to brown all sides, about 5 min. Remove meatballs; wipe pot clean leaving about 1 Tbsp drippings. .
. 🍂Add mirepoix; reduce heat to MED-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned. .
. 🍂Add meatballs and stock; bring to boil on HIGH. Reduce heat to MED; simmer 5 min. Add escarole. Increase heat to MED-HIGH; return to simmer. Add pasta; simmer, about 5 min, until pasta is tender. Season with salt and pepper. Garnish each serving with grated cheese.
Bon appétit 🤤
I made these little chicken pasties last night while cooking dinner, ready for Miss 11's lunchbox today 🙂
Based on the "taste tests" she was pinching, I'm confident she'll have a full tum today!!
White bean chicken chili on a Fall day! Used my #instantpot to cook my chicken since I forgot to thaw it out in time 🤦🏻♀️. Shredded it, then added it to sautéed onions, garlic, and green chilis. Added Great Northern and Canellini beans and let simmer. Finished with a bit of sour cream, shredded cheese and crispy onions. Served with a slice of fresh Italian bread. #kidapprovedfood#momcooksboyseat#momcooks#sundaydinner#chickenchili
0 142 days ago
Miss 11 may "not be a fan of sandwiches", but she sure likes leftover roast chicken in wraps almost every Monday!
◾roast chicken & mayo wraps ◾cherry tomatoes ◾pretzels ◾date & oat bliss ball #imakelunch#proteinforthewin
This chili has been on repeat at our house ever since a friend made it for us a few weeks ago. So good and quick and easy and kid approved! I have been doubling the recipe and taking for lunch and Brad has been eating on it at dinner and so has Brooke
1 pound lean beef
1 can ranch style beans - don’t drain
1 can diced tomatoes
salt, pepper, chili powder
Brown beef with a little chili powder - around a tablespoon and salt and paper
When done add beans and diced tomatoes and let it simmer for 15-20 minutes
I top with Fritos, cheese, and a dab of Greek yogurt
3 163 days ago
Had several DM’s requesting the recipe for the muffins I posted in my stories yesterday. Happy baking!
3/4 cup butternut squash, 1 cup freshly ground almond butter, 1egg beaten, 1/3 cup real maple syrup or raw honey, 1 tsp baking soda, 3 TBS cacao powder. Add ins- 1/2 organic dried cherries and/or raw walnuts.
3 213 days ago
In honor of a term we’ve affectionately coined in our house as Quang’s Sunday as well as the recommendation from scientists to reduce meat consumption to slow global warming, we’re trying a tofu dish here. The Bun Chay packs a ton of flavor as well as a generous portion of Tofu, noodles, carrots, onions and cucumbers. The kids were in the mood for soup so had the mini wonton soup which is an app and perfectly kid sized. So good we may be back next weekend! Link to article as well if interested #quang#wontonsoup#bunchay#kidapprovedfood#vegetarian#bestofminneapolis#minneapolisfoodie#vietnamesefood#foodingfam
3 293 days ago
Yum 😋 I made @f2cnutrition protein gluten free blender muffins this morning! Kiddo approved and 🚫nuts so I can send them in lunches too!
2 flax eggs (mix 2tbsp of ground flax seed & 5 tbsp of water & let sit to thicken)
1 1/4 cup Silk coconut yogurt
2 med ripe bananas 🍌
2 cups gf oats
1/3 cup of chocolate @f2cnutrition pharmapure protein
1/4 cup maple syrup
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda .
Pre-heat oven to 400degrees Fahrenheit.
Blend all ingredients including flax eggs for 1-2 min until smooth.
Fill muffin cups 3/4 way full and sprinkle on top your favourite topping, I used strawberry 🍓! Bake 15-20 min or until golden brown.
Let cool for 10 min. Enjoy!!!! 😊 .
Coconut almond energy balls! 🤤
I love larabars but I wanted less dried fruit, more protein, and cheaper per serving. Here's what I came up with:
1/2c @manitobaharvest hemp seeds
1/2c unsweetened shredded coconut
1/4c unsweetened vanilla almond milk
Blend the almonds in a food processor first so it's finely ground. Add the other ingredients and when the mixture is well blended slowly drizzle in almond milk. Scoop with a melon baller and freeze.
These are great for grabbing as you run out of the house, pack in your kids' lunches, or have on hand if you know you'll be out for awhile. Sometimes if my workout is getting close to meal time I'll pop one of these in to hold me over and give me an energy boost.
Makes 10 balls 🙌
What's your favorite larabar flavor? Have you tried to make your own?
🥇A win for me today.
I often struggle with my kids regarding the food they eat. Most of the time I can control or influence their food intake...since I purchase the groceries and cook their meals. But I get lots of complaints because in their preteen and teen eyes it’s all healthy food. •
Last night we had or rather I was explaining to them (again) the importance of how they fuel their bodies as it effects every part of their body.
Their response “yes mum we know we know, you have told us before”. •
Today I asked them if they would like waffles. Their response “NO, we don’t like the way you make them”. 5 minutes later
Kids: “what’s that smell, I want some”
One waffle needed to be split 3 ways. 🥞Healthy food can taste great. 😋Flax and hemp pumpkin spice protein waffles. No sugar added, no syrup needed, sweetened by berries 🍓
❤️Listen to your mamma.
Pretty? Maybe not. Tasty? Won RAVES from the hubs, the 3yo, and the 18mo. Can’t beat that. .
Here’s how I make it:
I use sweet potatoes for the tortillas. Use the largest sweet potatoes you can find. Peel, thinly slice length-wise (Mandoline slicer works best).
-spread slices (one layer) on a wax-paper-covered cookie sheet and bake at 400^F for 10-15mins depending on thickness. Set aside.
For the filling:
-1 onion, diced.
-1lb grass-fed organic beef.
-1 package frozen organic riced cauli.
-1 can organic black beans.
•sauté onion, add meat and brown. Add riced cauli and cook through. Add 1-2tsp salt; 1-2tsp garlic powder; 1tbsp cumin; stir in black beans.
For the sauce (while cooking filling; adapted from Brandi T’s Ten Minute Enchilada Sauce on allecipes.com):
-1/2c coconut oil.
-1-2tbsp coconut flour
-1/4c [email protected]
-1tbsp garlic powder
-1 15oz can tomato sauce.
-salt to taste.
•Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and paprika into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
•In a large baking dish, layer filling and sweet potatoes or place a small amount of filling on a sweet potato slice and roll up, repeating process until the pan is full.
•Pour sauce over the sweet potatoes/filling. If desired, top with 1c grated co-jack cheese. Bake at 400^f until cheese is melted and sauce is bubbling ~20mins.
I think this one's a winner! Over the last few months, I've been posting my experiments with different nut-based "cheeses" (or "nut spreads" as I've been told to call them). Cheese is the thing I miss the most and the hardest sell in my family to getting them to eat plant-based, so it's been a focus of mine to recreate recipes that are as satisfying as their cheese counterparts. On Thursday, I shared a dish with a cashew cream sauce, which I think offers a great alternative to a rich Alfredo (in fact, I've served it at dinner parties and no one's been the wiser -- always checking first for nut allergies of course) and today I'm very pleased to finally share my nut-based cream "cheese." I spent a lot of time tinkering with this one and it turns out that sometimes the simplest ideas are the best. With just 6 ingredients, two of which are salt and water, I put together something that will be a staple in our house. For this recipe, I chose almonds as my base. I wanted something more mild than cashews which I was finding a lot of in other recipes. In addition to soaking the almonds overnight, I used a few key ingredients to get the creamy texture as well as the slightly sour taste that you'd expect from a cream cheese. Best of all, it's a 1-blender recipe that's ready to serve immediately unlike a lot of vegan cheese options which require some time to set. Top it with your traditional favorites -- scallions, chives or @traderjoes Everything But The Bagel spice and you have your plant-based cream cheese on a bagel breakfast back. This one is up on the blog (link in bio). I'd love to hear what you think if you try it!
This Skinny Mac n Cheese was a big hit with the kids! Used a bit too much garlic but other than that, it’s a delicious filling dinner Made from scratch in less than 20 minutes. Plus, it’s got five different veggies! Recipe will be posted soon!