Rice Krispie treats are such a classic recipe, you really cannot mess it up. But you can definitely jazz it up a bit, and honestly…I can’t go back. Trust me on this friends.
Yield: 12-18
Author: Ari Morasco
Brown Butter White Chocolate Rice Krispies
Once you start making rice krispie treats this way, I promise you it will be so hard to go back. The combo of brown butter mixed with soft chewy marhsmallows, a crunch from the cereal, and a sweet hint of white chocolate...amazing!
Prep time: 2 MinCook time: 10 MinTotal time: 12 Min
Ingredients
Rice Krispies
1 stick salted butter, or 1/2 cup
1 - 10 ounce bag marshmallows, plus 1 cup
1 Tb. vanilla
6 cups puffed rice cereal, can use Kellogg brand
1/2 cup chopped white chocolate or chocolate chips
Instructions
Reserve 2 cups of your marshmallows and set aside.
Grease a 9x13 pan and then line with parchment paper. Set aside.
In a shallow pan add your butter. Heat on medium and melt butter, then continually cook while constantly stiring, or stiring often.
The butter will start to bubble, then froth, and eventually start to turn a deep caramel bown color. Once it reaches that level, remove from heat.
Pour butter into a large pot and heat on medium. Add your marshmallows, not the 2 cups, and stir until melted. Then add your vanilla. Turn off heat.
Fold in rice krispies and then extra marshmallows.
Pour mixture into pan and gently press into pan.
Melt white chocolate and drizzle on top of treats. Let cool or dig in immediately for a melty goodness!
I love a good protein ball to have on hand when I need a little pick me up. I kind of feel like a need pick me ups more often than I would like to admit! I think we all know the benefits of having a good protein treat on hand for when things get busy and crazy, but I would also like to add these are perfect for kiddos lunches!
My girls love cookies and treats packed in their lunches, but I’d like to think these balls are equally sweet and delicious, while filling. Anything to keep my kids from coming home and eating everything in sight, right?
You could also switch up the flavors with different spices, protein powders, and nut butters!
1 scoop chocolate protein powder, I’ve used VEGA for years and love it
1 cup old fashioned oats
1/3 cup pure maple syrup
1/4 tsp. cinnamon, optional
3/4 cup naturally sweetened chocolate chips
Directions:
Add all ingredients into a medium bowl and mix together until combined. The dough will seem a little wet, but it will firm up once the oats start to absorb the liquid.
Next using a cookie scoop, form into balls. Place on parchment paper and let rest to firm up, about 5/10 minutes.
Keep in a covered container until ready to eat. I like to store mine in the refrigerator.
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Due to the fact that Monday night's around our house are basically a national holiday, being Bachelor night and all...How about the perfect trash TV treat to go with it, eh? Eh?
I know it's ridiculous to how much I look forward to a scripted once in a lifetime romantic television, and I probably should end my night reading a book that will makes my brains all smarts n' stuff...But, like have you ever seen the Bachelor?! How could you not love it?! Everyone is emotional, drunk, bat shiz crazy, and after a day of messy kitchen's and back talking toddlers, it's just what I need.
Is that sad?
No, no It's not. Because today my 5 year old told me I was ruining her life because her pony tail was crooked.
BRING ON THE CRAZY!
The best way to watch the Bachelor in my opinion is with a group of girls. Everyone's dressed in yoga pants bringing forth delicious goodies, and we all pile together on a couch to judge other crazy women. I've tried watching it at home with my husband, but he just mocks me. Especially during the scenes where the girls are in bathing suits...OH he just can't leave the room because he HAS to tell me how ridiculous this show is!
He doesn't get it.
It's a once in a lifetime opportunity, and people are working on themselves and really finding out who they are! Pure gold.
And trust me, I'm pretty sure we would all find out who we really are as we traveled the world with our Boyfriend and his 16 other girlfriends. LIKE...Oh crap. I'm awesome.
Healthy Caramel Popcorn
Ingredients
1/2 c. popcorn kernals
2 TB. coconut oil
1/3 c. coconut sugar
salt
Instructions
Get a large baking sheet out and set aside. This will be used to pour the popcorn on once done.
Add coconut oil, coconut sugar, and popcorn kernels to a stove top popper. Turn the heat on medium/low and stir the popcorn mixture together continuously. (This allows the coconut sugar not to burn.)
As the popcorn begins to pop, continue to stir the mixture slowly until the popcorn begins to decrease to a slow pop.(If you open the lid, the popcorn will have made it's way to the top.)
Pour the popcorn on the baking sheet, and spread it out. Let it cool, then enjoy!
Store in an airtight container for 3-4 days.
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This popcorn was amazing! The second It was ready to eat, I couldn't stop. I love the fact that it's made with a natural sugar, and there is a little bit of crunch and caramelization on there. I had this on the counter in a jar while family was in town and people could not get enough of it!
Now...Before we get to this weeks dinner menu and workout schedule, I thought I would leave with this...
Basically how we are when it's time to eat, right?
Monday:French Bread Pizza, using whole wheat french bread, veggies + fruit
*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!* **************************************************************************
We live somewhat close to a donut shop, and every so often on a Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I'll grab my breakfast there and then stare them down with jealousy as they eat.
It's a wonderful family tradition.
I've made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I'm eating a circle sized banana bread. But lately I've been baking with pancake batter, and for some reason the texture has been just perfect!
Light, airy, but still cake like. All that's missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.
Even better, these things bake up in a little over 10 minutes, and you don't have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her...#firstworldtoddlerproblems
Speaking of my husband, he ONLY eats glazed donuts. I just. I can't. It's all about the cake donut my friends. Am I right?
Healthy Baked Chocolate Chip Donuts from The Diva Dish
Also, I've talked about my love for Kodiak Cakes before, and I swear they aren't paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven't ever tried it, definitely do so!
And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it's OH SO GOOD!
When my oldest started going to preschool, one of the things I was most excited about was packing her lunch.
And maybe the break too.
Toddler School Lunch Ideas, The Diva Dish
I loved the idea of packing her food that she would be excited about and all the other kids would be...I don't want to say jealous, but I kind of want to say jealous.
Her first year of preschool when she initially started I remember going ALL out. Like cutting things in shapes, making themed lunches, and putting a lot of effort into her lunch.
But then my youngest at the time was becoming more needy, life became more busy, and I just became too tired.
Toddler School Lunch Ideas, The Diva Dish
(Sidenote: Isn't she the most beautiful think ever? We are in trouble.)
After that I had to have a realization with myself that her lunches didn't have to be fancy/time consuming (or PIN worthy), but they could still be quick, simple, healthy, and toddler approved.
Fast forward to now I'm a busy mom of two with one on the way, which technically makes me a lot slower. I have a hard working husband and bags under my eyes.
Most likely I haven't prepared anything the night before, and we are running late because a certain someone refuses to change out of the Elsa pajamas.
So lunch prep has to be quick.
Toddler School Lunch Ideas, The Diva Dish
Here is my lunch DISCLAIMER :) :
My oldest is SUPER picky, so I try to appeal to her taste/preferences when she has lunch at school because I'm not there to monitor how much/what she eats.
I try to add one new thing a week, just letting her slowly try different foods.
Her lunches don't always have vegetables. It all depends on what I have on hand, and if I don't pack a veggie she likes, then I will make sure to incorporate veggies later on that day. (Snack/dinner time.)
I pack sweets. Some are homemade, and some aren't. She LOVES chocolate/which chocolate chips, so that's usually her 'treat'.
Here are 12 lunches that I prepared at the start of this school year. Again, nothing fancy. Just simple/quick/healthy/toddler approved.
5- Dehydrated Snap Peas, Shredded Chicken, Salad w/ tomatoes and croutons, Blueberries, White Chocolate Chips. (My daughter LOVES salad!)
Toddler School Lunch Ideas, The Diva Dish
6-Apples, Blueberries, Sun Chips, Bagel w/ PB +Honey+ Cream Cheese + Cinnamon, Tomato slices, White Chocolate Chips
Toddler School Lunch Ideas, The Diva Dish
7- (Halloween Theme), Peanut Butter Spider Crackers, Tortilla chips, Bat cheese, Blueberries, Candy Corn, White Chocolate Chips, Carrots + Dip. (I wanted to use guacamole but my avocados were bad when I opened them!)
What do you pack your kids for lunch? This coming fall I'll be making two lunches, I'll definitely have to post more of those experiences because my girls have WAY different food preferences :)!
I don't know about you guys, but this is kind of how I feel after the holidays...
Tired, chocolate all over my face, hair in a bun because I've been doing lots of "relaxing"...
It's not pretty.
I know in years past I've written out a few things I learned the previous year, and goals that I wished to accomplish the following year. But I won't do that today.
Because I'm really bad at deadlines and goals.
And because I said I was working on a breakfast e-book last May, and I hoped to have it done by the start of the school year 2014.
And It's not done. Not even close.
I actually didn't make a 'list' of goals for this year because If there is anything the year 2014 taught me it's that things happen, and plans go out the window, and most likely we won't be prepared for things to come.
How's that for motivation?
Let's cut the Debby Downer crap and say even though this was a 'harder' year for me (and maybe some of you too), I was tremendously blessed and I think I may have turned into a grown up.
Almost.
Bachelor starts Monday, so there's that.
SO whatever this year may bring, I say Bring It On! If there is ONE thing I've learned this year it's that no matter what, things will be ok and work out for the best.
Unless of coarse there really is a chocolate shortage like everyone is talking about, then by all means START FREAKING OUT!
And don't forget to drink a lot of milkshakes. Healthy ones and some not so healthy ones ;)!
Healthy Banilla Peanut Butter Milkshake
Vegan, Diary Free, GF, Healthy
Ingredients
1 large banana cut into slices and frozen
1 spoonful of natural peanut butter
2 tsp. good quality vanilla extract, or vanilla bean paste
dash of salt
a few splashes of non dairy milk
Instructions
Add all ingredients in a blender and blend until nice and creamy!
Sip through a straw or eat with a spoon! Enjoy!
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I promise I'm going to start working hard on that e-book! I already have TEN recipes, but I really want to have at least 25. So if there are any special breakfast request, let me know! The goal for this book is quick, healthy, easy, kid friendly, and of coarse delish! :)
P.S.
I also swear I'm going to work on painting my nails more often. #nomorechippednailpolish
P.P.S
Im having a baby in like a month or so?! AHHHH! I can't wait to kiss that little baby's face!
Excuse me if this post doesn't make any sense. That Frozen movie is on in the background, and well, I'm repeating line for line in my head along with trying to type this up.
Do you wanna build an artichoke dip?
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Where was I?
If you are new here to The Diva Dish I'll fill you in a quick bit on my family. I have two little daughters, who some how have become WAY smarter and sassier than I ever could be. I love them so much it hurts! I also have another daughter on the way this February!! I'm married to the hardest working babe I know, and he could eat every single day of his life LOVES McDonalds.
And...This is a healthy lifestyle blog.
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
I get a lot of emails and comments from parents who feel like they don't know what to do because their little one "just won't eat healthy", or "only loves macaroni and cheese!" They wonder how on earth I do it, and why I am so lucky to have kids who love vegetables and are disgusted from fried food and cheesy noodles.
All I have to say is...
Dang! I must be a good liar! ;)
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
I'm here to break the news to you my friends....My kids are NOT good eaters.
Their picky-ness and my desire to raise my family living a healthy lifestyle is why I started this blog in the first place. I knew that there were others out there struggling with the same issues I was, and I wanted to share my successes and well..my fails.
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
So here's the deal, Let it go. OMG, sorry...Frozen.
But seriously, I've learned to ease up a little. If I stress and cry and force feed, it never ends pretty. If I spend 75 minutes making this healthy incredibly stressful dinner, I most likely will have each child take two or three bites and then they are done. SO I keep it simple.
I've made a wide range of food for them, but I've paid close attention to which types of 'foods' and healthier foods they prefer/enjoy.
For example, my oldest doesn't like things too salty, too sweet, mushed together, or funny looking. My youngest is the opposite. She likes flavors and will try almost anything. But she eats like a bird, so when I feed her I try and make sure it's filling and full of fats/proteins/etc.
Doing that has allowed me to play with their food preferences and make some of the food they love and prefer a little healthier.
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
So WHY artichoke dip?
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
A while back we were eating at a restaurant with family when someone ordered spinach artichoke dip as an appetizer. When it came I joked with my 4 year old (the flavor/mushed together food hater) if she wanted to try some. She shockingly did, and ate bite after bite.
Now here's the deal.
Spinach artichoke dip at restaurants are most likely not healthy. There is probably a lot of butter, cream, unhealthier fats, and lots of cheese stuffed in there. So do I stop her from eating it?
NO.
She's not on a diet. She's a growing girl, and a picky eater. Are some fats and a lot of butter going to just RUIN her? Of coarse not.
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
I think we tend to get too 'healthy crazy', almost to the point where we forget that our kids are growing and NEED substance. I've had a hard time in the beginning because I was trying to watch what I ate, and keep things light not super heavy. But kids can't survive off salads, smoothies, lettuce wraps, chicken and veggies. (Honestly, I can't either. I need chocolate!)
So here is my 'healthier' version of spinach artichoke dip. It has healthy fats, veggies, protein, etc. Everything our growing kiddos need! And, adults with chipped red nail polish too, of coarse!
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Spinach Artichoke Dip (Healthier)
By The Diva Dish
Ingredients
3 TB. coconut oil
3-4 TB. minced fresh garlic
One 10 ounce packaged frozen spinach, drained and thawed (Can use fresh spinach)
1 can artichokes, drained and roughly chopped
3 TB. coconut oil
3 TB. flour
1 can light coconut milk (13-14 ounces)
1 c. plain greek yogurt
1 c. grated parmesan cheese (can experiment with 1/2 c.)
salt & pepper
Parmesan cheese grated for the top (optional)
Instructions
In a sauce pan add your 3 TB. coconut oil and melt.
Then add in your garlic and cook over medium heat for a couple of minutes.
Next add in your spinach and toss into the garlic/oil mixture.
Cook over medium/high heat for about 3-5 minutes.
Add the cooked spinach to a strainer and strain the juices back into the pan. (Press the spinach to get it all out.)
In the same pan, add your artichokes.
On medium/high heat, cook the artichokes for a few minutes until they have some color on them.
Remove the artichokes from the pan and place on a plate and set aside.
In the same pan, add the other 3 TB. of coconut oil and flour. (Reduce heat to medium.)
Whisk together until a paste forms.
Then slowly whisk in the coconut milk.
Continue to whisk on medium heat, or a little higher, until the mixture becomes thick.
Next whisk in greek yogurt and combine until creamy, followed by the parmesan cheese.
Stir until everything is melted and combined.
Sprinkle a little bit of salt and pepper in.
Next, fold in the spinach and artichokes.
Pour mixture into a greased baking dish, 9x9 or which ever size you prefer.
Eat immediately, OR top the dip with a little extra shredded parmesan and bake at 375 degrees for 10-15 minutes.
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Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
I served this at my parents house and everyone ate them with baked pita chips, but my 4 year old loves them with salty tortilla chips! Who knew?! You could easily dip carrots or cucumbers in this too, which I think would be a great alternative to the bread.
But...Bread is so good.
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
Protein Packed, Veggie Full, Kid Approved Spinach Artichoke Dip (Made Healthier!) From The Diva Dish, http://thediva-dish.com
I probably should go fix my nail polish while my girls are napping huh? That's right. The girls are asleep and Frozen is still on. I don't even know who I am any more...
It's not December is it? Because my girls are still wearing their Halloween Costumes, and I think my husband just threw away out our pumpkins last week.
Although, I feel like it is December because we've had treat after treat being dropped off at our house and I've been consuming more than enough peppermint, eggnog, and gingerbread sugary treats.
I've learned that being pregnant in December is just cruel, because you already have food aversions to healthy foods, and carbs and sweets are the ONLY thing that sounds good. Throw in the cold weather, which equals sweat pants and oversized sweaters and well...
HOLY CRAP. I now have a baby bump in the front....
And in the trunk.
Fast forward to cinnamon rolls.
My daughter and I have this cooking bond, which is my most favorite thing in the whole wide world. She will watch cooking shows, look at food pictures, and be right beside me in the kitchen.
Lately her and I have been recording every episode of The Pioneer Woman. Boo loves her show the most, and I think because a lot of her food looks.so.good!
That and she has horses, dogs, a farm, and usually dessert ready to eat when desired. Every 4 year olds dream right?!
And mine.
During one episode she made these delicious orange rolls that seemed SO easy to make. I loved how she made everything in a pot, and I could let the dough sit in the fridge for two days and pull it out when we needed.
Of coarse her rolls are amazingly delicious as is, but I decided I wanted to play around with the ingredients to see if I could make them using coconut oil and sugar.
I've made cinnamon rolls before using those ingredients, so I was excited to try this version with a citrus twist! I think cinnamon rolls are the perfect Christmas morning breakfast, and Orange rolls seem even better!
My little helper. She snacked on blueberries while spreading the marmalade. And by snacked I mean ate the entire thing.
She's currently at a pack a day. I'm worried.
One thing I've always done with cinnamon rolls is cut them using dental floss. It's something my high school boyfriends mom taught me. (HI!!) She was a great cook, and I would often try and help her in the kitchen.
Then we would all joke how I was a horrible cook.
And now I have a food blog.
The great thing about these rolls is that the dough can sit in the fridge for at least a day or two, so if you want fresh warm rolls in the morning, you don't have to start the rising process at 3 a.m. All it requires is about an hour of rising, so now you can start at 5 am. (Because who sleeps in on Christmas morning?!)
Oh yea, my husband.
Ba Humbug.
I'm so glad that Christmas morning is only two weeks away, because I don't think I can wait any longer to have something sweet!
Oh wait...Is that the doorbell?
Orange Rolls
Adapted from The Pioneer Woman's Orange Rolls
Ingredients
2 c. full fat coconut milk, regular milk, or milk of choice
1/2 c. coconut oil
1/2 c. coconut sugar or maple sugar
1 pkg. active dry yeast
4 cups, plus 1/2 c. extra reserved, flour. (You can do half whole wheat half all purpose)
1/2 tsp. heaping baking powder
1/2 tsp. baking soda
1/2 TB. salt
Melted coconut oil for the inside
coconut sugar for the inside
orange marmalade (a natural brand)
cinnamon, nutmeg, cloves for the inside
sprinkle of salt for the inside
Instructions
To make the dough:
In a pot over the stove, heat milk, oil, and sugar.
Whisk together and heat just until the mixture begins to boil. Then remove from heat and let cool until the mixture reaches 110 degrees. I use a candy thermometer.
When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
Let it sit for a few minutes.
Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
Let the lid sit on top of the pot in a warm place and let it rise for at least an hour. You want it to almost double.
Once that happens, then add in the remaining 1/2 flour, baking soda, baking powder, and salt. Stir together.
You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
Spread a layer of orange marmalade over top the dough, followed by some melted coconut oil to coat the entire surface. Then sprinkle on some coconut sugar, followed by a sprinkle of cinnamon, nutmeg, and ground cloves. (I didn't measure, I just kind of sprinkled over the top until it was coated. (Not heavily with spices, but just enough.)
Begin to roll the dough, starting with one side and working your way to the other.
Cut the rolls and place on a baking sheet.
Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
Top with the glaze or frosting of choice immediately.
For the glaze I used the pioneer woman's recipe, only because my husband insisted, but you can use a healthier recipe by using cream cheese, some honey, orange juice, vanilla, and orange zest!
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For the original recipe go HERE on the Pioneer Womans site.
For a healthy frosting recipe, check this out HERE on Naturally Sweet Recipes.
My husband insisted if I was making the rolls 'healthier, (as if I was putting kale in them), he wanted the original frosting. He was in charge of pouring it on and well...they were swimming in it.
I removed the rolls onto a separate tray so they didn't become soft little pillows of sugar. Although, that sounds good.
I promise I'll post a non-sweet recipe next time. Something with kale. :)
Who doesn't love pancakes in the morning?! What if we turned them into Mini Pancake Muffins perfect for those little hands! (And not to mention, perfect to eat when time is short!) Keep reading for the recipe!
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I've never understood people that don't eat breakfast, or aren't very hungry in the morning. I feel like they can't be trusted...
IMG_9327
I go to bed thinking about what I'm going to have for breakfast, I wake up in the middle of the night wanting that breakfast, and I get up in the morning rushing to go eat that breakfast. Almost before I do anything, like put my glasses on. Or get my children out of their bed.
Luckily for me, my girls are just as excited about breakfast, and usually remind me at 6 in the morning it's time to get up RIGHT THIS SECOND and make it for them because they might pass out of starvation.
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My four year is the most particular about the foods she eats, so I usually get asked every morning if she can have Cheerios, water, and five pounds of blueberries. As easy as it is to sometimes let her get her way, I'm trying my best to offer her different suggestions. (And let's be honest, blueberries aren't cheap when you buy them by the pounds...)
I usually can do pancakes with her, but not waffles. Unless I lie and tell her it's a pancake, then I'm in the clear. But don't add blueberries to the batter because she will react as if you cut off all her hair in the middle of the night while she was sleeping. Dramatic? No, total reality. She definitely doesn't get it from me...
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So I took a big leap of faith and decided to make muffins out of pancake batter. I thought it would be fun to make them bite because for some reason kids LOVE mini foods! I added a few chocolate chips on top, which was a risk, but it definitely went over well. I also thought about making these banana muffins, which you could do, but I bought 47 cans at the beginning of pumpkin season so I'm trying my best to use those up!
Oh boy...these were good!
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My girls dipped theirs in pure maple syrup, but you could definitely drizzle it on top as well! Even adding a little melted butter or coconut oil on top would be heavenly!
These, my friends are 4 year old dramatic princess approved!
IMG_9341
Mini Pancake Muffins (Pumpkin)
Ingredients
2 c. pancake mix, I used kodiak cakes protein pancakes because they have the best ingredients
1 c. milk of choice
1 chia egg=1 TB. chia seeds mixed w/ 3 TB. cold water. (let sit for 5 minutes.) OR one egg
1/2 c. coconut sugar
1/4 c. melted coconut oil
1 c. pumpkin puree-Can sub mashed banana
1 TB. pumpkin pie spice
1 TB. pure vanilla extract
Chocolate chips to top muffins with
Instructions
Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about 3/4 full. Top with a few chocolate chips.
Bake in the oven at 350 for 18-20 minutes, or until they are done.
*If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)
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IMG_9343
IMG_9345
Just looking at these muffins makes me hungry for 2nd breakfast!
Wait, what? You don't have 2nd breakfasts? Oh...It must be a 29 weeks pregnant thing than right?
We are basically in the fall/holiday season and I'm fully ready to embrace boots and sweaters. I'd also like to sip hot chocolate at the same time, while eating pumpkin & apple pie, with a pumpkin spice candle burning in my kitchen while listening to Rudolf the Red Nose Reindeer.
Also..I'd like it snow.
Unfortunately my kids are still pant-less and wearing T-shirts around the house, and my air condition is on full speed. And the larger I get, the more I desperately want to wear oversized comfy clothes, but I sweat like a sinner in church...
Would this be considered complaining?
(Side note: I just love that little face!)
But of coarse I have so much to be grateful for, and this afternoon when my little peanut woke up from her nap I decided we would do our best to bring the Fall season to us. And since it's the season of..giving? (Isn't is always?) We decided that sharing a piece of Fall with someone else would be best!
This pumpkin bread is the perfect recipe for when you feel like giving. It makes enough to make one loaf for you and one loaf for someone else.
Or 4 smaller loaves for you and 3 special friends.
Or even muffins for lots of friends if your popular.
You can use canned pumpkin, or if you are feeling creative you can make your own FRESH pumpkin puree! (There is also a really embarrassing video tutorial too! Win win!) I usually try and make a large batch every season and then bathe in it.
HA! I mean, not bathe...BAKE!! Oh my gosh...so awkward.
And of coarse, save the mixer spoon and a few chocolate chips for those little mouths. Leave the bowl for yourself...
Chocolate Chip Pumpkin Bread
Ingredients
3 c. white whole wheat flour
1 1/2 c. coconut sugar
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. ground cloves
1 c. melted coconut oil, cooled
2/3 c. water
4 eggs
2 c. pumpkin puree, canned or fresh
1 tsp. vanilla
1 bag chocolate chips
Instructions
In a bowl, whisk together the flour, sugar, salt, and spices. Set the bowl aside.
In a mixing bowl, add the oil, water, eggs, pumpkin, and vanilla. Mix until combined, and then with the mixer on low add in the dry ingredients until combined.
Fold in the chocolate chips.
Grease two large bread pans, and divide the batter between the two.
Bake in a preheated 350 degree oven for 45-50 minutes. Let the bread COMPLETELY cool in the pans before removing.
Make sure you wrap up the loaf nicely with a sweet note and a burlap ribbon! Then grab your flip flops, sunglasses and 50 SPF as you head out the door to make your delivery...
Also, run the air conditioning in the car so the chocolate chips in the bread don't melt...
The ones whose pictures float across the internet of them covered in diaper cream while standing in a gallon of spilled milk. Or THAT kid who flush wallets, watches, and other valuables down the toilet...Or worse yet, swallows them.
Or how about that kids who screams like a baby piglet when they don't get their way in the store...seriously? Whose child is that?
Before I had kids, I remember thinking to my self, "How on earth did that child end up in THAT situation?! Wasn't anyone watching the kid?" (For example; diaper cream switch.) Or, "Seriously, those parents are the WORST parents ever to have that screaming kid! If that was my child..."
And then one day, I birthed THAT child.
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The child who finds her self in the most unbelievable messiest situations when I run to the bathroom. The child who shoves a pearl in her ear. The child who screams like a piglet when she wants G-U-M at the store...
The child who whenever they see a glass full of liquid HAS to dump it all over my open and perfectly working computer...And then play with it.
AND THEN, when you take that computer to the store to get fixed, said child throws a major tantrum on the floor because she wanted G-U-FLIPPEN-M.
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I love THAT child.
I love that child's multiple kisses and hugs. I love her funny phrases, songs, and noises, (most of them.)
I love that child's bubbly, bright, and silly personality. That sneaky smile and the way she closes her eyes, bows her head, and folds those chubby arms when she says her prayers.
I love that child more than life it self...
Even if she cost me $234983749.98 to fix my dang computer. (And all my pictures, videos, programs...etc.) #yup
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Dear child,
Please continue to be THAT child. And I promise I'll continue to be one of THOSE parents.
xo-
Mommy
Now...For some much needed cookie dough balls ya?
(I shared a picture of these cookies on my Facebook page and the results were outstanding! I knew I had to share the recipe with all of you! xo)
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Peanut Butter Cookie Dough Balls
These don't last long in our household! They are perfect for a quick pick me up, since they are full of protein! They also work great for treats in kids school lunches! Either way you eat, enjoy!
Ingredients
1 c. raw peanuts
1/2 c. oats
2 TB. honey
2 TB. maple syrup
1 1/2 tsp. vanilla extract
1/2 c. chocolate chips (or more if needed)
Instructions
In a food processor or blender, add peanuts and blend until a fine flour comes together to form a dough. (Don't process after that or you will get peanut butter!!) Note: Don't process all ingredients together because the mixture won't turn out. You will get a cookie crumble, which is totally fine, but it won't form into balls!
Next add the rest of the ingredients, besides chocolate chips, and blend until combined. (Not too much blending!)
Add the chocolate chips and pulse a few times to mix.
Using a small cookie scoop, make balls and keep in the fridge or freezer!
Makes 14-16 small balls!
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THAT child loves these PB cookie dough balls.
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And THAT child makes a huge mess when she eats them, and then dumps her milk all over the place to top it off...
Often times I try and make dinners that can please the whole family, and everyone will enjoy.
That's in a perfect world though...In reality, my husband wants Del Taco, one daughter is screaming for a popsicle, and the other is eating crumbs off the kitchen floor...And I just want to make peanut butter and honey sandwiches for everyone and tell them to suck it up. (And then I'll go out and have myself a nice dinner.)
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Nothing's worse than making this huge dinner to have one person try it, and the rest of the family dabble at it. So glad I spent 45 minutes making dinner for everyone to not eat it.
AM I RIGHT MOMS?!?!
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I've learned that effort is good when making dinner, but going all out crazy just isn't worth it. No matter how many sauces, dips, spreads, spices, and methods I used making that dinner, there is a chance that 50% will eat only a few bites. And then I feel bummed because all the work I put into dinner, so I finish off everyones plate to make up for it.
It's not pretty.
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So when it comes to dinner, I try and think simple. I remember that I have two kids under 3, and a husband that has the flavor palate of a 15 year old. I also usually try to stick with dishes that can easily be adapted for my kiddos. That means that I can take different parts of that dish and serve them separately to my one year old. For example, this pizza.
I made it so I can serve her the chicken separately, along with the corn, and I can make a quesadilla out of the rest of the ingredients.
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The sauce is so easy that it took 2 minutes to make, just the way I like it! It's vibrant and green due to the cilantro and avocado, which goes perfectly for a mexican style pizza! I also added this in my girls quesadillas!
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Let's not forget about the "crust" in this pizza. It's garlic naan bread, which just took a few hours off my dinner prep. On days where I don't have the will or time to make homemade dough, naan bread is the perfect sub. It's fluffy and flavorful, and when you broil it in the oven it has a nice little crunch just like pizza dough would!
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Then there is my husband and I who have completely two different food preferences. So for my pizza, I opted for no cheese to keep it a little lighter.
But for my husbands pizza, I added a little bit more chicken, lots or cheese, and a few dashes of hot sauce!
After the pizzas are baked, I drizzled cold plain greek yogurt on top, which brings it all together!
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Mexican Salad Naan Pizza
Ingredients
For the Pizza
Garlic Naan Bread
Avocado Cilantro Sauce(Recipe to follow)
romain lettuce
Cooked chicken
corn
tomatoes
peppers
cheese
plain greek yogurt
hot sauce
(For the Avocado Cilantro Sauce)
2 small avocados
2 small limes (juice)
1 small bunch cilantro
1/4 c. chopped white onion
1-2 gloves garlic chopped
1/2 tsp. cumin
salt/pepper
Instructions
Make the dressing by combining all of the ingredients into a blender, and blending until creamy. Adjust salt/pepper to preferred taste.
To make the pizza, get the naan bread. Spread the sauce on top of the bread.
Then top with chopped romain, corn, diced tomatoes, diced peppers, cooked chicken, and if desired, cheese.
Turn the oven on HI broil, and cook pizza for about 5 or so minutes, until the naan bread is a little crisp and the cheese is melted.
Drizzle with greek yogurt.
Enjoy!
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My husband said this was his favorite dish from me. But he totally says that all the time because I'm such an amazing cook so...
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This is what the girls dinner looked like. It wasn't as colorful, but they enjoyed it! Their quesadillas had cheese and the avocado sauce.
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Don't worry, tomorrow night I WILL serve peanut butter and honey sandwiches.
Here is the deal my friends.... I'm trying reeeeallly hard to post a Footage Friday video every friday. Buuuut, I'm also really trying to focus more on quality than quantity. So if I don't have a video up, it's most likely because I don't have anything I'm super proud of to show you!
It's because I love you guys so much ok?!
And it's also because I have two arms, and somehow have to film, make two kids happy, entertain in a video, and make it work...
I need a 3rd arm, seriously! My life would be ALOT easier :).
So today's video is a recipe for Chocolate Greek Yogurt Popsicles! Yeaaa! It's already too hot for me here in Las Vegas, and It's only going to get hotter...Remind me why I live here again?
There was a time when I went to Costco and bought a large sack of grapefruit because I was determined to loose 15 pounds.
I planned out my morning to where I'd eat that grapefruit cut in half and eat it with a silver spoon, and watch my metabolism kick start and burn that fat away. The very first morning I tried it, I took a bite of that grapefruit and thought...
&%#$
That's disgusting.
Then I read you could sprinkle a little sugar on top to take away the tartness. So I tried that.
A sprinkle on top turned into a spoonful of sugar with each bite, and well the only thing that kick started that morning was my attention span.
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Sure, most people enjoy grapefruit in the morning. It's tart but sweet, and the perfect way to start the day. I look at it as, it's like drinking straight lime juice and 13 minutes later I'm completely starving. It just doesn't work for me. But I can eat an entire watermelon and feel completely full till noon. Oddly enough, my favorite green juice taste like a grapefruit, and this new recipe I'm about to introduce has a hint of grapefruit as well. Also, this grapefruit cake most likely taste incredible...
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But if there is one thing I've learned in living a healthy lifestyle, it's that food that is healthy needs a partner. Like Kale. You wouldn't eat kale plain would you? I mean some of you might, that's ok...(no it's not.) But if you massage the kale with lemon juice, salt, and pepper and then roast it, it's delicious!
Same thing goes for grapefruit. Pair it with a friendlier (and sweeter) citrus, along with the sweetness from the honey and the banana. Followed by the cream from a coconut (or greek yogurt), and next thing you know you are telling Orange Julius "Buh Bye!"
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And now you have a reason to enjoy that 20 pound bag of grapefruit that you got from Costco...
You.Are. SOO.Welcome.
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Citrus Creamsicle Milkshake/Smoothie
Prep time:
5 mins
Total time:
5 mins
Serves:
1-2
Ingredients
2 grapefruits
1 orange
1/2 frozen banana
1 tsp-1 TB. raw honey
1/4 c. coconut cream(milk), or greek yogurt
ice
Instructions
Juice the citrus. Reserve 1/2 c. of the juice for the drink, and save the rest for drinking, smoothies, etc.
Add the ingredients into a blender and blend until creamy.
Ok so I've been trying to step up on my blogging, and make this blog a more 'full time' thing....
I had this idea that I would post every Monday/Wednesday/Friday. And Friday's would be a video!
So today is Monday. And I posted a video.
So far so good.
Almond Butter Granola Bites via The Diva Dish
Today's video is a favorite quick and easy snack that your littles can help you make! A lot of times during snack time it's easy to scarf down a bucket of Pirate Booty, but to me they are just empty calories. (And purely delicious ones.) I hate to admit it but it doesn't keep you or your littles full until the next meal.
I've made date/nut balls before, and honestly these are one of our favorite grab and go snacks to eat around the house. Whether we are running out the door, or I need a little something to hold them over before dinner!
Almond Butter Granola Bites via The Diva Dish
Almond Butter Granola Bites
Ingredients
3/4 c.- 1c. dates (pitted & dried)
1/4 c. almonds
1/4 c. oats
1/4 c. honey
1/3 c. almond butter
1 tsp. cinnamon
Instructions
Blend the dates and almonds in a food processor until fine crumbs. (This will take a few minutes.)
Add the rest of the ingredients until the mixture comes together, and sticks together. If the mixture is too dry, add a little more liquid such as nut butter or honey.
Roll into mini balls, press into a mold, or place in a pan fitted with parchment paper.
Place in the fridge or freezer to let harden.
Store in the fridge in a closed container.
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Almond Butter Granola Bites via The Diva Dish
But don't worry. I won't judge if you serve your kids pirate booty...Or you eat it yourself. It's basically like eating air right?
Honestly, I don't reeeaaallllyy care about the Superbowl. But since it involves eating food, I'm automatically drawn in. Fact.
Another fun fact:
When football season started I said that I was going to cheer on the Seattle Seahawks and they were going to win the Super Bowl.
Another Fact:
They won.
Wanna know what else? I should have bet money on that.
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Obviously Super Bowl Food is like chicken wings and ranch dressing, which let's just be frankly honest, I could eat ranch dressing by dipping my finger in it. Add on the amazing cheesy dips, brownies and football decorated strawberries, and well Monday morning calls for sweat pants and your husbands T-shirt.
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I took on the challenge that party/football food can be healthy and delicious, all you need is to play up the flavor and fun!
I decided Nachos was the perfect solution, because you can't go wrong with colorful, fresh, flavorful toppings. Roasted corn, garlic lime black beans, tomatillo salsa, salty guac, green onions, sweet and spicy ground turkey, jalepeno...the list goes on! It's also completely vegan/vegetarian friendly!
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You would THINK you would miss the fake cheese sauce on top, but with all those toppings only a little bit of cheese on tops does wonders! It's a fun & fresh twist on nachos that even a football loving ranch dressing eating person would approve of!
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Loaded Nachos
Prep time:
20 mins
Cook time:
30 mins
Total time:
50 mins
Nachos can sometimes get a bad rap as being a completely unhealthy! But i'm here to tell you that nachos can be enjoyed without the bad fats, loads of calories, and unhealthy toppings! WIth the right ingredients jazzed up with tons of flavor, you won't be missing the cups of fake processed cheese sauce doused over chips! (These are easily vegan/vegetarian friendly!) There are SO many fun delicious toppings, that you won't need a ton of cheese. Just a sprinkle does the trick!
Ingredients
Tortilla Chips
Diced green onions
Fresh grated cheese
Diced black olives
1/2 bunch cilantro finely diced
1 can diced jalepenos
1 lime, sliced
greek yogurt
(For Black Beans)
1 can drained and rinsed black beans
1 TB. olive oil
3-4 TB. chopped garlic
juice of 1/2 lime
salt, pepper, cumin
(For the Guacamole)
2-3 avocados
juice of 1/2 lime
1/2 bunch cilantro finely diced
salt, pepper, cumin
(For the corn)
1 bag frozen/fresh corn
2 TB. olive oil
salt, pepper, paprika
(For the Tomatillo Pico De Gallo)
2 tomatillos
1/2 large onion
3-4 TB. chopped garlic
1/2 large bunch cilantro
1 jalepeno, stem removed (and seeds if you don't want spice!)
4-6 tomatoes diced.
1 lime
salt, pepper, cumin
(For the Turkey)
Ground Turkey
1-2 TB. oil
Taco Seasoning-**Link for homemade version next to Taco Meat Picture**
1 TB. coconut sugar
2-3 TB. water
Instructions
Preheat oven to 350. Arrange corn on a baking sheet. Coat with oil and sprinkle a nice helping of the seasonings over the top. Toss and bake for 30 minutes in the oven. (This seems long, but you will be preparing all the toppings during this time!)
Assemble the toppings into different bowls. Chop the toppings and separate into different bowls. (Green onions, black olives, cilantro, jalepenos, lime, greek yogurt.)
Prepare the Tomatillo Pico De Gallo.
In a food processor add the onion, cilantro, jalepeno, and garlic. Pulse a few times until finely diced.
Add mixture to a bowl along with diced tomatoes. Add lime juice and a nice sprinkle of the seasonings. Cover and set aside in the fridge.
Prepare the Black Beans
In a sauce pan add oil and garlic. Saute for a few minutes, then add black beans. Cook for a couple of minutes, remove from heat and add lime juice and a nice helping of spices. Toss, cover with foil and set aside.
Prepare the Guacamole
Mash the avocados. Fold in cilantro, juice, and spices. Cover and set aside.
Prepare the Ground Turkey
In a saucepan, heat the oil.
Add the ground turkey, and sprinkle the spices and coconut sugar over the top. Ground the turkey, and then add a few TB. of water.
Continue to cook turkey, grounding it as you go, and cook until turkey is cooked all the way through.
Once done, cover and set aside. (Drain any excess water if needed.)
Remove corn from the oven.
Take out guacamole and salsa.
Add corn, turkey, and black beans to a serving bowl.
Have everyone load their favorite toppings to the nachos, and enjoy!
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I've been making my own Taco Seasoning lately, and I love it! Taste so much better than the packaged kind!
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I'm looking forward to the next event that I don't really care about where food is involved!!
There are certain times during the day that parents know when crazy-ness is about to hit the wall...
Those longing hours when naps are over, school is out, dinner isn't for a few more hours, and the kiddos bellies are grumbling. One child has discovered the convenient water release button on the fridge, and now there are full glasses of water all over the place. (Kind of like that Alien movie with Mel Gibson...) While the other baby fends for her self in the pantry, opening a bag of dried beans and an almost empty bag of tortilla chip crumbs.
Come to think of it...Maybe my life is a movie about aliens?
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It's that moment in the day where sitting the kids down for a nice snack is probably the best idea, unless of course you have Disney Jr. on, well then...that's a good idea too. ;)
Snacks should be quick & easy, and draw in the attention of your littles! Which is why we love this Sweet Dip! Your kiddos can pick the mix ins and dippers so that it pleases their picky taste buds! Have them put it together, and watch them gobble up their latest creation!
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Sweet Fruit Dip-After School Snack
Prep time:
5 mins
Total time:
5 mins
Right between lunch & dinner, right after school, is when the kiddos start rummaging the kitchen for something to fill their bellies. This Sweet Dip is perfect for fruit skewers, pretzel sticks, etc.! And there are so many variations of the dip, which can please any picky child!
Ingredients
Greek Yogurt-Plain
Shredded Coconut
Oats
Mini Chocolate Chips
Chopped Nuts
Chia Seeds
Ground Flax Seeds
Spices-such as cinnamon, nutmeg, etc.
Honey
Fruit
Pretzel sticks
etc.
Instructions
In a bowl, mix together the desired amount of greek yogurt with desired toppings.
You can get really creative with the mix-ins, depending on the preferences of your kiddos!
Drizzle and fold in your favorite sweetener!
Grab your favorite dippers, and enjoy!
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And while the kiddos are munching away, you will have plenty of time to go around the house collecting those random cups of water.
There are some people in life that don't love change...
Every Holiday that requires a family gathering means that my grandma will require it of herself to make the same exact thing. Yams with marshmallows. Green Cool Whip with marshmallows. Marshmallow salad and...funeral potatoes topped with potato chips.
Along comes her rebellious granddaughter who just so happens to offer to take on the responsibility of one of the side dishes and BAM!
All of the sudden that translates to, "Well I guess you just don't like my cooking, maybe we should just hold Thanksgiving somewhere else..."
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Grandmas a little spit fire.
Luckily for my grandma marshmallows are my favorite food and I really don't want to miss out on a Christmas present from her this Christmas...AND because I LOVE her!!
Unfortunately that won't stop me from bringing a little something different to the table...
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It may not be your grandparents favorite dish, but I can assure that no one will complain of a little pre-holiday snack before the real dinner begins!
(And no. I'm not talking about the plate of black and green olives my grandma puts out to prepare your palate for turkey...)
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Cranberry Avocado Dip (Salsa)
Ingredients
3 c. cranberries
4 avocados
1 bunch cilantro
1 jalapeno (stem removed, and seeds if wanting a mild flavor)
1/2 small red onion
juice of 1-2 small limes
2 TB. honey
salt & pepper, cumin
Instructions
In a food processor, pulse the cranberries a few times until roughly chopped.
Remove cranberries and place in a large bowl.
In the same food processor add the cilantro, halved jalepeno, and red onion that has been cut into chunks.
Pulse for a few times until roughly chopped.
Add to the cranberries.
Then add in the diced avocado chunks.
In a small bowl whisk together lime juice and honey until combined. Pour over salsa, and liberally add salt and pepper on top.
Fold ingredients together, and serve with chips!
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Disclaimer:
I have a strange love and obsession with my grandmothers marshmallow dishes and potato chip funeral potatoes. I dream about them nightly.
"It's beginning to look like fall in blog land!"
(Sung to the tune of "It's beginning to look a lot like Christmas..." if It wasn't obvi...)
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I've brought out my boots, unpacked my leggings, and took the kids apple pickin'! I'm doing my best to scream, "Oh Faaaalllll! I'm READY!!" But unfortunately if I put on boots & leggings, I'd probably pass out from heat exhaustion since it basically feels like the middle of July still...
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I'm ready to sip on hot cocoa & apple cider, while I cover up my whole body with an oversized coat and frilly scarf. I'm also ready to put on sweat pants. Oversized and extra comfy with long fluffy socks.
I'm ready to be unattractive.
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So if the weather isn't going to act it's month, then I'll just do my best to bring other aspects of Fall to our life.
Like food. Pumpkin everything. Apples galore. And the smell of cinnamon...
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And maybe, just maybe...If I do just that, I will FINALLY get to put on my sweat pants...
The smell that fills your home while toasting these almonds is everything fall! Eat the almonds one by one, or puree them for a great spread on whatever your heart desires! (That includes your finger!)
Ingredients
(For the Almonds)
2 cups raw almonds
1 TB. pumpkin spice
3 TB. honey
1TB. coconut sugar (opt. or add more honey)
(For the Almond Butter)
2 cups Pumpkin Spice Almonds (recipe below)
1 tsp. honey
1/4 tsp. pumpkin spice
1/2 tsp. molasses
1 TB. melted coconut oil (opt.)
Instructions
(To Make the Almonds)
Preheat oven to 400 degrees
Prepare a baking sheet with parchment paper and spray with cooking spray.
Place almonds on tray, toss a little, and cook for 10 minutes.
Remove from oven and sprinkle spice, then toss to coat.
Next add honey & sugar and toss to coat.
Return back to the oven and cook for an additional 5-7 minutes.
Remove from oven and place almonds on a covered plate. Let cool, then eat!
(To Make the Almond Butter)
Add almonds to a food processor and process until creamy. (This will take a few minutes. Just let it run completely until its creamy. You can scrape down the sides if you need to.)
Once almond butter is creamy, then add honey, spice, and molasses. It's important to do this step AFTER the almond butter is creamy because it will ruin the almond butter if you do it before it becomes creamy.
Blend until combined and creamy.
If it the almond butter becomes thick after adding the other ingredients, add coconut oil and blend.
Keep in air tight container in cool place.
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This is the perfect spread for those fresh picked apples that I know many of you will go pick! But of coarse my favorite way to eat homemade almond butter is with my hand a spoon. :)
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Happy Fall Everyone! Bring on the oversized sweat pants!
Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com
Let's talk about life.
How come life can be so incredibly fast at one moment, and insanely slow the next?
For example...A workout on a tired day seems like an ETERNITY. Running errands with two babies seems like a lifetime. And trying to make my husbands 11 hour work days go quickly is practically impossible...
Then I realize that in just ONE day my sweet Boo will be attending Preschool three times a week for THREE hours. What? 3 days...3 hours...But she's only a baby! If there's anything that I wish could slow down it would be the rate my babies are growing up!
Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com
Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com
Sometimes I feel like the most amazing moments in life go by so quickly, and if we aren't careful, we miss them. Which is why I've decided to put boo back in diapers and start feeding her bottles. It's the only way to keep her young...
Or I could just make her chocolate muffins for her little pink lunch pail that fits neatly in her tiny pink backpack...And as I send her off to school I will make sure to hold on to that moment forever. Because before I know it I won't be packing a tiny pink lunch pail anymore...Instead she will be asking for 20 bucks to go get Starbucks with her girl friends.
On second thought...Diapers and bottles sound a lot better to me.
Mini Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com
Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com
