Meatball and Spaghetti Soup

March 14, 2016 Arielle

*This is comfort food at it's finest. Meatball and Spaghetti Soup is the perfect combination of two comfort foods, soup and pasta, mixed into one! It's a quick and easy dish, and it's hearty and filling.* *******************************************************************************************

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Here's the deal. I know reading blogs is a thing of the past. So 2012. 2010? Either way, we are a visual world. I know that most of you might just scroll past this and not even read what I'm writing, look at a few of the pics, and go right down to the recipe. You will check the ingredients and then, "Hmmm that sounds doable...I'll have to remember that, Oh wait! I have a new Instagram notification!"

So basically, I could really say whatever the flying fargin bastage I want. I could tell you the most embarrassing story about my husband, and no one would know. Except my mom, because I think she still reads my blog? Maybe.

So for now, mom, and maybe some random person from France, thank you for getting to this point. I know it was painful, and excruciating. Have you ever typed out excruciating? It's excruciating.

I'm sorry there is no clever hilarious story, but I'm going to be honest. This day light savings thing has me screwed up and Real Housewives of Atlanta is on. I am not thinking straight.

Here is the recipe you've all been waiting for....The End.

This delicious Meatball & Spaghetti Soup is a quick weeknight meal that is all comfort! It can be made in under 25 minutes! There is also a vegan/vegetarian option if you use vegan meatballs and vegan parmesan cheese!

Meatball and Spaghetti Soup

Ingredients

1 onion diced
4-5 cloves garlic, diced
2 TB. olive oil
1 small can tomato paste
1 large can crushed tomatoes
4 c. marinara sauce (jarred or homemade)
8-10 c. vegetable broth**
2 TB. Italian seasoning
1 tsp. garlic powder
2 tsp. cane sugar
12 oz. dried pasta of choice
18-20 cooked meatballs, (Can sub vegetarian meatballs)
1 1/2 cups freshly grated parmesan cheese
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped basil
salt and pepper to taste, I started with 1 tsp. of each.

Instructions

In a saucepan over medium heat, add the olive oil.
Then add in the onions and garlic. Stir and cook down the mixture until the onions are translucent.
Next add in your tomato paste. Mix it around for about 30 seconds, then add in your crushed tomatoes, marinara sauce, broth, and spices.
Cover and let the soup simmer on a low boil for 10 minutes.
Add in the cooked meatballs and dried pasta, 1 cup of the parmesan cheese, and 1/2 the amount of fresh herbs. Stir and continue to simmer for about 5 or so minutes, or until the pasta is al dente. Remove from heat so the pasta doesn’t overcook.
Serve with the extra parmesan cheese on top as well as fresh herbs and enjoy!
**Sometimes with a soup that has pasta, the liquid can keep absorbing into it, which causes the soup to thicken and while also giving you a very soft overcooked pasta. It is key to add the pasta into the last part of the cooking process, and If necessary add a little more liquid. (You will need to adjust the seasonings if doing so.)

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A little about this soup. It's the perfect combination of 2 comfort foods, soup and spaghetti. It makes a lot of leftovers if you have children who eat like birds, which makes for a perfect mommy/daddy lunch!

Don't forget a side salad to add some veggies to this heavier carb dish, because you also can't forget the garlic bread! If you make your own meatballs, I LOVE this recipe. It's my go-to every time. I will make the meatballs while the soup is cooking, and then throw them in at the end! It also has veggies in the meatballs, and if you include a side salad you are on track! It's the perfect Sunday dinnel or when you are having guests over. This is a really long paragraph, so hopefully you get my point :).

If you made it this far, go ahead and eat some chocolate. You deserve it! You unique one of a kind son of a gun! Bonjour! xo

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The BEST Acai Bowl

April 21, 2015 Arielle

From the age of 16 through 20 I worked at smoothie businesses. One might think this is where my love of 'healthy living' developed...But when a pizza place next door starts exchanging you breadsticks for smoothie, well...

Also, did you know the majority of smoothie chains make their smoothies with sugary juice and frozen yogurt ice cream? It makes them taste oh so delicious! But it also kind of cancels out the fact that drinking a smoothie is a healthier option.

Does that mean pizza bread sticks could have been a healthier choice?!

I'd like to think so.

Hands down one of my ALL TIME favorite smoothies are Acai bowls, which are becoming quite popular.

(Let it be known that I totally like Acai Bowls before they were cool.)

But unlike so many others, I won't toss my beloved smoothie bowls to the curb when it gets popular. I won't think of it any different even though it has become quite the media whore.

No. I will love them forever. Why? Because when Acai Bowls are tomorrows news and another health craze becomes the star...I'll still be there. Just like I was for Kale.

One smoothie place I worked for used apple juice and strawberry juice with acai ice cream.

Another used almond milk, vanilla ice cream, and acai smoothie packs.

With the knowledge I have and for the love of all things healthy, I came up with is what I think the BEST Acai Bowl ever.

But seriously, what makes them so popular? Besides the looks, it's a great way to make a meal out of a smoothie. You can add fruit, crunchy granola, and a drizzle of funny and eat it all up with a spoon!

It's mad I tell you, MAD. But once you do it, you won't be able to stop thinking about it. Then before you know it, you will dream about it, and then well...

Then you will make an acai bowl i guess.

Or you will drive to the nearest juice bar and have them make it for you because most likely they will know you by name and exactly what you want. So in order to avoid that embarrassment you will have to make it at home sometimes.

You're welcome.

The BEST Acai Bowl

Ingredients

1 acai smoothie packs, I found mine at Costco
Handful of frozen strawberries and blueberries
1 frozen banana
a little bit of non dairy milk-I used cashew or almond
(opt. a little bit of apple juice)
1 TB. agave
handful of ice
Toppings:
chopped fresh strawberries, frozen blueberries, sliced bananas, and a drizzle of honey

Instructions

Add all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juice.) The less milk, the creamier.
Blend until creamy.
Add toppings to smoothie and dig in with a spoon!

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Would I trade this acai bowl for a box full of breadsticks now a days? I mean...No, but I love bread sticks so...halfsies?

Healthier Baked Chocolate Chip Donuts

February 5, 2015 Arielle

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! **************************************************************************

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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!

Pancake Mix Chocolate Donuts

Healthy Baked Chocolate Chip Donuts

Ingredients

1 c. chocolate pancake mix-I used Kodiak Cakes
2 TB. flour
1/4 c. coconut sugar
1 egg
2 TB. melted coconut oil
1/2 c. milk of choice plus 1 TB to thin out batter if needed
1/4 c. mini chocolate chips

Instructions

Whisk the pancake mix, flour and coconut sugar together.
Then add the egg, coconut oil, and milk and whisk until combined.
Fold in the chocolate chips.
Grease a donut pan.
Add the batter in a large plastic bag, and then cut the corner off.
Pipe the batter into each donut, filling almost all the way to the top.
(This should make about 5-6 regular sized donuts.)
Bake at 350 for 12-14 minutes.
Let cool and then remove from the pan.
Top with desired toppings

For the glaze:

Melt 1/2 cup chocolate chips or chopped chocolate plus 2 TB. coconut oil in a microwave safe bowl.
Whisk until smooth
Dip cooled donuts into glaze and sprinkle with toppings. Place donuts in the fridge for 5 minutes to set frosting if desired.

And if you are feeling a little creative, why not add these delicious donuts on top of a DONUT CAKE?

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Breakfast Ice Cream!

January 12, 2015 Arielle

I'm always trying to get creative with food for my girls, but with the least effort possible. That's ok right?

Morning rolls around and frankly, I'm just not in the mood to be creative. I stayed up way too late the night before watching The Bachelor and Google-ing things like, "How come I'm so hormonal at 36 weeks pregnant?"

Then the sun rises and I hear the little pitter patter of feet come to the side of my bed and little tiny voices saying, "Mom...Mom...Can we watch Princess Videos on your phone?"

Yes babies. Until 10:30, then wake Mommy up my sweethearts.

I love morning time with my girls, but as they get older I'm seeing how our morning routines are getting shorter and ending quicker. What used to be roll out of bed and watch Mickey has turned into...Run down stairs and eat, grab your clothes and let's head to school. (And not be late again for the 56th time.)

As hard as some days are, I can't help but get emotional (no seriously, I can't help it) knowing that the first thing they want in the morning is to come and see me. Or my phone.

But let's just go with me.

So we've been trying new things for breakfast, and not turning it into such a ho-hum, let's go rush to school kind of morning. Making it just a little more special than a smoothie or a quick bowl of cereal, but still the same amount of time!

And this breakfast can be made at 6 a.m. when the sunrises, or at 10:30 when your kids have watched 3 movies and let you sleep in...

It taste delicious no matter what time it is!

Breakfast Ice Cream

Ingredients

1 c. plain greek yogurt
Honey to taste
1 tsp. vanilla extract
Toppings of choice

Instructions

In a bowl, mix together yogurt and honey to taste. (It all depends on how sweet you like it.)
Using an ice cube tray, add yogurt to individual cubes.
Freeze yogurt cubes for at least two hours or until frozen. (Overnight is perfect, so that way it's ready in the morning.)
When ready, add yogurt to a food processor or blender, plus vanilla.
Turn on the machine and let the yogurt come to ice cream consistency. If needed add a few splashes of milk. (Careful, too much milk will make it not so thick.)
Eat immediately, or store in an air tight container in the freezer until ready to eat. (If you store the ice cream in the freezer, allow it to thaw a few minutes before eating.)
Top with your favorite breakfast toppings and enjoy!!

Made with Love using Chobani :).

What I love about this breakfast is that it's full of protein, naturally sweetened, and it makes for a sweet and unexpected treat in the morning. You can dress it up any way you like, even with colorful sprinkles!

To make this quick in the morning, freeze the cubes the night before so all you have to do is pop it in a food processor or blender in the morning and you are ready to go!

I swear, Greek yogurt is one of my favorite foods right now! It's just so versatile, and you can create so many fun recipes with it! Not to mention it's full of amazing benefits, including protein, which is sometimes hard to get kids to eat enough of!

Cheers to Ice Cream for Breakfast!

Orange Rolls

December 9, 2014 Arielle

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!

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. :)

Mini Pancake Muffins (Pumpkin)

December 2, 2014 Arielle

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! *********************************************************************************************************

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...

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.

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...

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!

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!

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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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?

Right????!!! ;)

Hint of Coconut Overnight Baked French Toast

November 21, 2014 Arielle

With the holidays approaching, that means a lot of family will be staying together and spending lots of time with each other! So I love the idea of having an Overnight Baked French Toast ready in the morning for everyone to enjoy together! Unless being around a lot of family is overwhelming and you are perfectly fine waking up at 445 to eat a bowl of cereal quietly to yourself with no one disturbing you...I've never done that.

Speaking of family, my parents came for the weekend! (You aren't overwhelming mom, I promise!) They cleaned my house, fixed things here and there, hung pictures, washed and folded my laundry, gave us food, and babysat my kids. I just sat all weekend, it was lovely.

My parents always leave my house so exhausted, I don't understand..

I wanted to do something nice for them, since I basically turned everything over to them, and the one (only?) way I know how to say thank you is through food. I wanted to have homemade cake, muffins, dinner ready, and fresh bread on the counter for when they got here. But I forgot how much energy it takes for me to find the flour in my pantry and I had to go with plan B.

Breakfast.

I didn't want to be slaving over a hot stove making pancakes for everyone, because no one gets to eat together, especially the one 'slaving' :). So I love the idea of baked french toast, because it's ready all at once and we can all enjoy it together!

Speaking of love, have you tried this vanilla paste? I swear it has changed the way my baked goods taste! Can I drink it? No, because it's like $15 a bottle and I wouldn't want to waste it...

You can also change up the flavors and make it however you and your family would like, especially the syrup! Homemade syrups are the best!

And while everyone is happily enjoying your homemade breakfast, you can sneak away and go back to bed and no one will know. Unless your 4 year old finds you...

Busted!

Hint of Coconut Overnight French Toast

Ingredients

1 loaf whole wheat french bread, cinnamon french bread, etc. (Stale is good!)
1 can coconut milk
3/4 c. buttermilk (non dairy if needed, add 1 tsp. vinegar to non dairy milk)
3/4 c. milk (non dairy if needed)
6 eggs
3 egg whites
1 TB. cinnamon
1/2 tsp. nutmeg
2 TB. vanilla extract
1.4 c. coconut sugar or honey
1/2 c. unsweetened coconut

Instructions

Tear apart bread and place into a greased 9x13 baking dish.
In a separate bowl, whisk together the remaining ingredients until combined. Pour liquid over the bread cubes, and toss just a little bit to make sure all of the bread is coated.
Cover and place in the fridge overnight to make in the morning. (I left mine in for two days, and it still turned out fine!)
When ready to bake, preheat oven to 350 and bake un-covered for about 30-35 minutes.
Serve warm with a drizzle of melted coconut oil, maple syrup, and more coconut!

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Do you have a favorite holiday breakfast? Share with me in the comments below, I would love to hear your family traditions!

Chocolate Chip Pumpkin Bread

October 6, 2014 Arielle

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.
Enjoy!

Recipe slightly adapted from this lovely and delicious Pumpkin Bread from What's Gaby cooking!

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...

#Immelting

Kids Macaroni & Cheese

June 30, 2014 Arielle

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

Since the beginning, I've always been a 'food based blog'. I started out as cupcakes, next was just desserts, and then I went healthy. All.Over.The.Place. Right?

I love blogging about food and healthy meal ideas, but recently I've been thinking of ideas of how I want to do more than just blog about food. Obviously food is a huge part of living a healthy lifestyle, but I also believe so many other aspects go into health, and happiness. I want to stretch this blog a little more and focus on the idea of 'health & happiness' as a whole...and not just food.

(Did I repeat myself?)

I haven't fully decided what that means, but I am hoping that over the summer The Diva Dish will be able to find it's voice. Whether that means more of this or that I don't know...But food will always be a big part of this, so don't worry. :)

How many times can I say the word food in this post?

A small part of that change will be sharing more of a reality as to what my kids really do eat. Pretty recipes and "true stories" can only convince you guys so much right?! I mean...Do my kids REALLY eat healthy? Have they ever even had boxed Mac n Cheese?!

Yes and Yes.

Sometimes I get worried to post a recipe that has cheese or a high amount of calories because it may not be considered "completely healthy" and then the world will think I'm a FRAUD!! But here right now, I will tell you my kids eat cheese. And some of their meals are probably high in calories...

One important thing I've learned with my kids is that they are growing and their body needs food and it's nutrients to grow. Their body doesn't need fat free, calorie-less foods. They need the fats, proteins, carbs, etc. to help their brains and bones!

Mac N'Cheese is always a kid favorite, and I'm not going to lie, making it from a box can save a lot of time. But on the days where I have a little more time, I love to make homemade mac! It last us for the next couple of lunches, which is one of the things I love about it!

Switching up the pasta shapes is always fun for kids, but I love adding in orange-colored pureed veggies to really up the nutrients! This dish has carrot puree, which brings out a subtle sweetness to it! And, carrots are orange, fake cheese is kind of orange...soooo....

Win Win!

Kids Macaroni & Cheese

Ingredients

salt
2 medium carrots, diced
12 ounces pasta of choice
1 TB. butter or coconut oil
1 1/2 TB. flour (can use whole wheat, spelt, all purpose, etc.)
1 tsp. ground mustard powder
1 12 ounce can evaporated milk (or other milk of choice)
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese, shredded
For the Topping (optional)
1 TB. coconut oil
1/2 tsp. paprika
1/2 tsp. tumeric
1/4 c. bread crumbs (fresh)

Instructions

Bring a large pot of salted water to boil. Cook the carrots until tender.
While the carrots are cooking you can make your topping.
Melt the oil in a pan, then add the rest of the ingredients for the topping. Whisk together for a minute or so then remove from heat and set aside.
Remove the carrots when they are done with a slotted spoon and transfer to a blender.
Add the pasta to that same pot/water. Cook pasta until tender. Reserve 1 1/4 cup of pasta water, then drain the pasta. Add the water to the carrots in the blender.
Puree the carrots until smooth.
In a sauce pan melt your butter/oil on medium heat. Whisk in the flour and mustard powder and continue to whisk for 1 minute.
Then whisk in the evaporated milk and carrot puree until smooth.
Simmer the mixture until it has slightly thickened.
Remove from heat and stir in the cheese until it has melted. Fold in the pasta!
Serve into individual bowls and top with crunchy topping!

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As for us parents, don't be ashamed to eat a little mac n' cheese! Serve this along side fresh veggies and a large salad and you are great!

For the record, Carrots > Fake Cheese.

What would you like to see more of on The Diva Dish?! I Would LOVE your input!!

Footage Friday: Chocolate Greek Yogurt Popsicles

May 30, 2014 Arielle

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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?

Happy Popsicle Making & Happy Weekend!

Peanut Butter Dark Chocolate Chip Cookies

May 21, 2014 Arielle

I am...SO tired.

I noticed the other day that the bags under my eyes are more noticeable, and my hours of staying up late are now starting to affect me. I guess I think I'm 19 and in college...

Except in college I slept in, never cleaned, took long showers, and used my brain.

Now, at 25 I don't sleep ever, I clean constantly, shower...HA..., and I just sent my mom a mother's day card and addressed it to MY current address.

The funny thing is, as I lie in bed at night asking my husband if I locked the doors and turned on the alarm for the 56th time, I know that I wouldn't trade any of it.

I wouldn't trade the sleepless nights, rocking my baby till she finally falls asleep. I'm still so grateful even when my girls are fighting over a fork. Although, thank goodness my friends at EllieLyn sent the girls and I matching necklaces...

And I love every moment of changing them in different princess dresses 108 times a day. I wouldn't trade it. Ever.

Thank you Boo and Sweet Pea for making me tired, because I wouldn't have it any other way!

And thank you for giving me a reason to make chocolate chip cookies, and for being there to eat them with me first thing in the morning. THAT I would never change :).

Peanut Butter Banana Dark Chocolate Chip Cookies

Ingredients

2 c. + 2 TB. spelt flour, whole wheat pastry flour, or all purpose flour
1/2 tsp. baking soda
dash of salt
1/2 c. melted coconut oil, cooled
6 TB. melted peanut butter, cooled
1 c. coconut sugar
1 TB. vanilla
1 egg yolk
2 small ripe bananas
1 1/4 c. dark chocolate chopped

Instructions

Preheat oven to 325 degrees. In a small bowl, whisk together dry ingredients and set aside.
In another bowl whisk together oil and peanut butter. Add in coconut sugar and vanilla, and whisk together.
Whisk in the egg yolk and bananas until combined.
Add dry ingredients to wet, and mix together until combined. The batter will be thick and oily. Fold in the chocolate.
Scoop cookies onto prepared baking sheet and bake in the oven for 10-11 minutes. Allow to cool on baking sheet for a few minutes, then remove onto cooling rack!
Enjoy!

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The original recipe for these cookies was made by Jessica at How Sweet It Is! I only changed a few things, so check out her cookies too! They look amazing!

Now...Let's hurry up and go to bed! Because first thing tomorrow morning, we eat cookies!

Toast. Simply Delish.

May 4, 2014 Arielle

Sometimes the simplest things in life are incredibly complicated.

Like shoes. Simple right? No...All wrong.

"Go put your shoes on. Which ones? Which ever you like. Ok, I take that back, you can't wear those. Why? Because they are mine. Don't throw them at me! Go get your shoes! I dunno, how about the pink ones? What do you mean you think they are UGLY? Here, put these on. Come here. Come here. Come here now. Please. GET OVER HERE! Don't throw! Oh my gosh! Hey! Hold still for 5 seconds! See, now your sister thinks it's funny and she's taking her shoes off! Fine. Wear mine, I don't care anymore."

Some days shoes are complicated. Somedays socks are.

And somedays, breakfast, lunch, snacks, or maybe even dinner need to be down right SIMPLE.

Simple enough to where your brain doesn't have to think too much because it's still seeing stars from a pair of Steve Maddens to the face. Simple enough to where your kitchen isn't turned upside down trying to make a healthy dinner, while your kids listen to "Let It Go" on replay 456 times and mess up the rest of the house. Simple enough that dinner is done in less than 5 minutes. AND SIMPLE ENOUGH to where mommy isn't too full enough to scarf down a handful of chocolate in the laundry room to avoid sharing.

Just plain ol'simple.

No matter the combination on your toast, just make sure it is...You know.

Whether it's peanut butter, strawberries & honey...Or melted coconut oil, honey, and cinnamon. Toast, spread, eat, and say "ahhhhh...."

At the end of it all, maybe we could all realize that life doesn't have to be SO complicated. Maybe certain things CAN be simple.

Unless it's shoes. Shoes are ALWAYS complicated.

Sweet Cherry Avocado Ice Cream & Peanut Butter Avocado Ice Cream

April 23, 2014 Arielle

Let's talk about this issue I have with our rental house. (You probably thought I was going to say I had an issue with my chipped nail polish. Sadly...No.)

So for some reason, our precious little rental has carpet in the kitchen/dinning room. Fine. Whatever.

Unfortunately I have this one year old I like to call DESTRUCTABLE/DESTROY EVERYTHING IN SIGHT/GET INTO EVERYTHING/THERE ARE STAINS EVERYWHERE BECAUSE OF ...this one year old. For example, this morning I was trying to fix our curtains that happened to fall and almost land on my head when I moved them. (Ahem. Husband.) As I was doing this, my one year old found my nail polish (the pretty chipped one I'm wearing), and thought she needed to paint her toes.

Now there are nail polish foot prints and stains through out the kitchen/dinning room carpet. It's lovely. Right next to it is a blue paint stain that my three year old made. Then right next to that is my brown couch that has blue marker written all over the cushions. Like I said, lovely.

I highly doubt we will get our deposit back.

After living in our rental for over a year now, I finally decided food and art projects should probably take place out side. I know...I FINALLY decided that? What took so long Ari? Did my house have to look like a Crayola Box exploded before I did something?

Recently, I was sent these adorable girly bibs from JJ Cole to review, and the girls and I decided to make some ice cream and test them out. These bibs will soon be released at BuyBuyBaby.com, so look out for them! I figured the girls would eat the ice cream like they normally do, dripping everywhere/all over their face...But just my luck they ate the ice cream as clean as I've ever seen them. But I did love the bibs because they were wide enough to wear it covered all of their top. And any ice cream that did drip, I just wiped right off!

For the record, it took a good 10 minutes to stop the girls from fighting over the bib that had a little more pink than the others.

The ice cream the girls ate was avocado based, which is a great healthy fat for kids! (Great for brain growth!) It doesn't have any avocado flavoring to it, so need to worry about a guacamole flavored ice cream :)! The mix ins are so versatile, you could pair it with almost anything. An added bonus is the creamy-ness that the avocado adds, which gives it the perfect ice cream texture!

Peanut Butter Avocado Ice Cream & Sweet Cherry Avocado Ice Cream

Ingredients

• Sweet Cherry Avocado Ice Cream:
• 1 frozen avocado, cut up
• 1 frozen banana, diced
• 1/2 c. frozen dark cherries
• 2 TB. honey
• PB Avocado Ice Cream:
• 2 TB. natural PB
• 1 frozen avocado, cut up
• 1 frozen banana, diced
• 2 TB. honey

Instructions

The directions are the same for both ice creams.
Blend ingredients in a food processor or blender until creamy. If needed add a little milk to make it blend easier.
Eat immediately or store in a closed container to let it harden a little. It will be perfect for an ice cream cone after it's hardened for at least 30 minutes!
Enjoy!

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I'm thinking I should probably pay someone to professionally clean my carpets, or I could just buy a cute rug to place over the top?

Or...I could just watch my kids more closely...

* A special thanks to Michelle for sending my girls and I these cute samples of JJCole bibs! I was not paid to write this review, just asked to express my opinion. These bibs will be available at BuyBuyBaby.com, so if you love them, check them out! Thanks again!*

Blueberry Greek Yogurt Pancakes

March 26, 2014 Arielle

The thing I love most about these pancakes is that they are made with greek yogurt, which is one of my favorite ingredients at the moment. It's adds the perfect texture to these pancakes, making them fluffy and delicious! Don't forget the added protein that comes with adding them to the pancakes! There is over 20 grams of protein in 1 cup of greek yogurt. Include that with the protein from the eggs, and any other toppings you add to the pancakes and it makes them extremely filling!

Also, I thought about adding chocolate chips with the warm bursting blueberries, and I didn't. Not sure if my brain stopped working for a moment or not, but now I am deeply regretting that decision.

So...

Don't be foolish guys. Do the right thing.

Blueberry Greek Yogurt Pancakes

Ingredients

1 c. flour of choice
1 tsp. baking powder
1/2 tsp. baking soda
dash of salt
1 tsp. cinnamon
1 c. plain greek yogurt
2 eggs
1 TB. honey
1 TB. vanilla extract
4-7 TB. Milk of choice
3/4 c. blueberries
opt: chocolate chips

Instructions

Whisk the dry ingredients together in a bowl and set aside.
In a separate bowl whisk together the wet ingredients, except for the milk.
Add the wet to the dry and whisk just a little bit. Add 4 TB. of the milk and whisk together until combined. Add a TB. until the desired consistency is reached. For thinner/flatter cupcakes add more milk, and for thicker fluffier pancakes add less.
I used 7 TB. and they came out perfectly, but if you prefer thicker pancakes, add less milk!
Makes 10-12 pancakes
Top with maple syrup, nut butter, or additional maple sweetened greek yogurt!

These pancakes were inspired by these outrageously delicious looking pancakes found HERE.

Blueberry Greek Yogurt Pancakes via http://thediva-dish.com

Taste The Rainbow Fruit Parfait!

March 14, 2014 Arielle

I kind of feel like St. Patricks Day is my least favorite holiday.

Taste The Rainbow Fruit Parfait! - A Healthy and Colorful Treat via http://thediva-dish.com

Obviously any excuse to eat a bowl of Lucky Charms with green milk is a fantastic holiday, but the idea of wearing green bothers me. I remember being in middle school and making my dad rush me to the nearest store to find some hideous green t-shirt because EVERYONE would be wearing green at school the next day and I didn't have ANY green shirts. (Was that a run-on sentence?)

I still don't.

Do people even wear green shirts?

I wish I could say that my children don't know what Lucky Charms are, but sadly grandma and grandpa have taken care of that. And I'm not going to lie and say Lucky Charms are horrible and unhealthy and no one should ever eat them because, well...Marshmallows for breakfast?! Come on!! That sounds amazing...

When are they going to come out with Lucky Charms made with JUST dehydrated stale marshmallows?!

This is a healthy lifestyle blog.BTW.

With the holiday soon approaching, I could obviously share many 'Green' recipes, but this year I want to focus on the rainbow! For some reason when a plate is full of color and vibrant foods, it becomes all that more appealing. (At least to me and my babies.) This first 'rainbow' food post is all about fruit, and tomorrow I'll post a recipe made with veggies! I've got both your bases covered!

The idea of this rainbow fruit parfait is that it's topped with white clouds and a sprinkle of gold, because gold is found at the end of every rainbow! The fruit is interchangeable, and if you have more time you could make the shape of a rainbow on a plate. As for the white clouds, I used greek yogurt for added protein. You could easily use a non dairy yogurt or a whipped coconut milk cream! Yummmmm!

Rainbow Fruit Parfaits

Prep time:

5 mins

Total time:

5 mins

Taste the Rainbow!

Ingredients

Rainbow colored assorted fruit
Greek yogurt mixed with honey-or non dairy yogurt, or coconut milk whipped cream
gold sprinkles

Instructions

Arrange the fruit by color in a shallow glass. (You can also arrange in the shape of a rainbow.
Add a dollop of your 'clouds', or cream on top, followed by gold sprinkles.
Serve immediately.
(If wanting to make ahead, don't add the greek yogurt or cream until it's ready to be served!)

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Don't tell anyone, but I'm almost tempted to buy a St. Patty's day t-shirt at Walmart. Do you think the other moms will be wearing them too?? I hate feeling left out...

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Looking for a Shamrock Shake, similar to the one a popular fast food joint serves?! The big difference is it's healthy, made with natural sweeteners, and it's good for you!

A Better For You Shamrock Shake

Peanut Butter Banana Muffins

February 27, 2014 Arielle

I'm not ashamed to say, but one of my favorite things to snack on is chocolate chip muffins.

It's the perfect combo of carbs & chocolate, which in my opinion are the most important food groups. (Is this a healthy living blog?) A lot of times I spread a dollop of my favorite peanut butter on top and I feel...so happy.

These past few days my kids have been sick AGAIN, and I'm starting to feel like the 'nasty bug' we got in January never left our house. There have been quite a few tears shed, and this morning my daughter kicked me in the face mid tantrum.

Luckily, I made these muffins the day before my kids both got sick, so I had something for them to snack on when they didn't feel like eating a whole meal. Especially Sweet Pea. Her favorite thing to do is carry them through out the house, take a few bites, and then leave them and their crumbs in random places for me to find days later.

My oldest daughter and I are a little more 'civilized' than Sweet Pea, and we enjoy ours crumbled in a bowl over greek yogurt with fresh strawberries. If you haven't done this...You must.

Don't worry. We use fresh crumbs, not the ones found through out the house that were left behind...

Peanut Butter Banana Muffins

Ingredients

2 ripe bananas, mashed
1/4 c. honey (or other liquid sweetener)
1/4c. coconut sugar
1/2 c. plain greek yogurt
1 egg
1/3 c. milk (I used almond)
1/2 c. natural peanut butter (or any other nut butter)
1 TB. vanilla extract
2 TB. melted coconut oil
1 1/3c. flour (spelt, Whole Wheat Pastry, etc.)
1/3 c. oats
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
dash of salt
1 c. chocolate chips

Instructions

Add bananas, honey, sugar, yogurt, egg, milk, peanut butter, and vanilla in a bowl and whisk together until combined. Whisk in melted coconut oil
In a separate bowl, whisk together the dry ingredients in a separate bowl.
Add the dry to wet ingredients and stir together, only until combined. (DO not overmix!)
Fold in the chocolate chips.
Add batter to greased muffin pan. Bake at 350 for 15 minutes, or cooked through all the way.
Enjoy with a spread of peanut butter on top!

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I'm hoping by summer the girls immune systems are strong enough, and then maybe we can leave our house and not have cabin fever.

Oh wait.

I live in Las Vegas. We don't leave our house in the summer either.

&%$)W)&%(*$

Sweet Fruit Dip w/ All The Mix-Ins // After School Snack

December 4, 2013 Arielle

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?

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!

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.

Unless of coarse...you may need them later...

Soft and Chewy Baby Mini Cinnamon Cookies

September 23, 2013 Arielle

Sisters fight. A lot.

I never had sisters, so I really never had a problem with my younger brothers wanting to play with my polly pockets. It was more along the lines of ME taking their GI Joes for Barbies new husband. He came with a hummer and a camo uniform. So hot.

Around here, the fighting can become intense. One see's toy that one wants, and then BAM! Light bulb moment, and the other decides they want the SAME exact toy...

Sadly for Sweet Pea, she usually is the one getting pushed around by her older sister, and too often she's on the ground in tears because Boo hip chucked her away from the toys.

My mom told me a story of how my older brother was the same way to my younger brother. Than one day the younger shoved a pencil in the older's back, and well...I don't really know how to end that story...

Luckily for Sweet Pea Boo has preschool during the week, which gives lil sis a few hours at home with all the things she "isn't allowed to play with." She will run up to me in excitement holding her sisters favorite toy. Then she slobbers all over it, and chews on Sleeping Beauty's head. Sisterly revenge at its finest.

Not only does Sweet Pea miss out on some, scratch that, all of the toys...But she also misses out on a lot of food. Her teeth are slowly coming in, so it's still hard for her to chew some solids. I decided I wanted to make a soft and chewy cookie just for Sweet Pea! Something she could hold in her hand, and eat on her own.

These are the perfect cookies for little babies! They are so soft and melt right in your mouth, so you don't have to worry about big chunky pieces.

Soft and Chewy Mini Cinnamon Cookies-Perfect for littles

Soft & Chewy Mini Cinnamon Cookies

Prep time:

15 mins

Cook time:

4 mins

Total time:

19 mins

Wholesome & perfect finger food snacks for your little ones. They melt right in your mouth, so you don't have to worry about large dangerous chunks!

Ingredients

1/2 oats
2 1/2 cups flour-whole wheat, spelt, white-wheat, etc.
1 1/2 tsp. baking soda
1 TB. cinnamon
1/4 tsp. nutmeg
1/2 c. chilled or solid coconut oil
1/4 c. honey(note:for babies under 1 use maple syrup)
1/2 c. water

Instructions

Using a food processor, process oats until it turns into a fine flour, or most of the oats have been processed.
Add in flour, baking soda, and spices and process for about a minute.
Add coconut oil and pulse until fine crumbs appear.
Next add honey and water and process until a thick and sticky dough comes about.
Preheat oven to 350, and prepare a baking dish with parchment paper.
Get two more pieces of parchment/wax paper and place dough between the sheets.
Roll out dough until about 1/4 of an inch thick. (You can roll out sections of dough since this makes alot!)
Remove top sheet and sprinkle top with a little flour. Using a cookie cutter, cut out desired shapes.
Dip a thin metal spatula in flour and remove cut outs and place on a baking sheet.
Bake in oven for 4-6 minutes. Remove and let sit on baking sheet to cool.
(For a softer cookie do 4 minutes, and for more crispy do 6)
(Note: You can also use bigger cookie cutters, but the cooking time may vary.)
TO FREEZE:
If you want to freeze dough to make at a later time, place uncooked dough cut outs onto baking sheet and freeze in the freezer for 20 minutes. Then place them in a container and store in the freezer until needed. Add 1-2 minutes to cooking time.

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I could not keep Sweet Pea's hands from grabbing them while I took pictures! She was so excited, especially since they were so easy for her to eat!

One of the things I love about this recipe is that you can make some and freeze the rest for later, especially since this recipe makes A TON of mini cookies! Of coarse you can always make bigger shapes too!

And guess who had a bright idea that little sister needed to learn how to share her cookies...

Well...At least i've got 5 dozen others, so there is plenty to go around! :)

Pink Guava Smoothie and Pre School Lunch // First Day of School Meal Ideas

September 5, 2013 Arielle

I now have had a glimpse of what it's like mornings before the kiddos run off to school...

Let's not mention the fact that I didn't shower, I was still gross from my workout, and sweet pea had a rats nest in her hair. And let's forget about the 10 minute melt down that occurred when a certain someone realized her princess high heels could not be worn to school. I just love mornings.

Which is why I've realized mornings for our little fam bam have to kind of be fun, because otherwise we will focus too much on the lack of sleep and "MOM WHERE IS MY LIPGLOSS!" And trust me, trying to find a tiny pink lipgloss container at 630 in the morning is...horrible.

So usually starting off the morning with our favorite color is a step in the right direction. Followed by a matching pink straw and all feels right in the world...

Printable Recipe Here: Strawberry Guava Smoothie

And nothing makes eating lunch at Pre School more exciting than having a pink lunch box!

Pretzels // Chocolate Banana Zucchini Muffins // Grapes //Almond Butter Princess Crown Sandwich

Our first morning before school was full of excitement and a little bit of tears, from both sides. But I'm excited for this next chapter in life and can't wait for all the fun things that come with it!

Except for the whole liking boys thing...For some reason I feel like that's going to happen sooner than later...

Strawberry Broccoli Salad & How to Get Your 2 Year Old to Eat It

April 11, 2013 Arielle

If you are here because you want to know how to get your two year old to eat broccoli, well then your in the right place.

It's quite simple really, and I don't know why I didn't think of it years ago!

Dip it in chocolate, and tell them it's candy. It's the only way...

Honestly I'm just kidding, but at times I've been so desperate I've almost gotten a bottle of chocolate syrup and said, "Here kid, pour a little of this on top of your dinner and take a freakin' bite for crying out loud!"

I wish I could stand before you today and say that my toddler has LOVED everything I've given her, but truthfully she hates food. Like literally, I don't know where she comes from :). Even some of her favorite foods she will put up the biggest fight to eat well...just because she can. She's learned she can say no, yes, and make her own decisions now and it's a lot more fun than listening to mom.

So parents, don't be worried. I truthfully feel it's not usually the parents fault if they are doing all they can, and introducing healthy food on a regular basis. Some kids just hate eating...

(My 8 month old however can't stop eating, in fact I've never seen a child eat that much. Goes to show that each kid is different!)

So when it comes to introducing things such as vegetables, which are definitely not on the list of 'Toddler Approved Foods', here are my suggestions:

It might sound crazy, but for daughter this was everything! She loves to sing, and does it all day long, so naturally we came up with a song about broccoli! I think it helps introduce the food in a more exciting way, which definitely can help! Here is the song we came up with:

Even I am not a fan of a handful of raw veggies, so in order for them to become somewhat appealing to the eyes of the toddler you've got to fancy it up! Whether it's roast it or cook it, kabob it and serve it with their favorite dip, you have got to make it fun. My daughter loves when I serve her food on a kabob! It makes it so much for fun to eat!

I wanted to do something a little more fun with my daughter and make a salad of items she loved and picked out her self, that way when it came time to eat it we could talk about how SHE made it and how yummy it was! For this broccoli salad, I knew I wanted to pair it with strawberries because she absolutely loves them! Then I made her decide between which nut she wanted, slivered almonds or cashews. (She tried a bite of each one and told me which one she liked more.) Then I had her take a bite of some roasted coconut to see if she liked it, and she did and wanted to add it. Everything was appealing to her taste, that way she would enjoy it!

There might be a chance that you could make this salad with your picky eater and they might say, H to the No am I trying that mom! Don't get discouraged, but keep trying. The more you put that broccoli on their plate, the more used to it they get, and may actually give it a try! :)

Strawberry Broccoli Salad

Prep time:

10 mins

Cook time:

5 mins

Total time:

15 mins

Serves:

3 cups

This doesn't have to be JUST for toddlers, I can see it being served at many dinner parties, bridal showers, or a nice mommy lunch! :)

Ingredients

(For the Salad)
1 1/2 c. chopped strawberries
1 1/2 c. broccoli, cut with most of the stems removed
1/4 c. salted cashews, chopped
2 TB (or more) toasted coconut
(For the Dressing)
2 TB. greek yogurt, plain
1 TB. balsamic vinegar
2 TB. honey
sprinkle of cinnamon

Instructions

Add salad ingredients to a medium sized bowl and set aside.
In a separate small bowl whisk together salad dressing, then pour over top of salad.
Can serve immediately, or will do great in the fridge for when ready to serve.
(If serving later, add in coconut just before serving)

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If all else fails drizzle a bottle of chocolate sauce on top of their plate, then pour remaining chocolate sauce into your open mouth...

It's the only way.

SEARCH THE BLOG

Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

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.

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.

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?

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!

Healthy Baked Chocolate Chip Donuts

Ingredients

1 c. chocolate pancake mix-I used Kodiak Cakes

2 TB. flour

1/4 c. coconut sugar

1 egg

2 TB. melted coconut oil

1/2 c. milk of choice plus 1 TB to thin out batter if needed

1/4 c. mini chocolate chips

Instructions

Whisk the pancake mix, flour and coconut sugar together.

Then add the egg, coconut oil, and milk and whisk until combined.

Fold in the chocolate chips.

Grease a donut pan.

Add the batter in a large plastic bag, and then cut the corner off.

Pipe the batter into each donut, filling almost all the way to the top.

(This should make about 5-6 regular sized donuts.)

Bake at 350 for 12-14 minutes.

Let cool and then remove from the pan.

Top with desired toppings

For the glaze:

Melt 1/2 cup chocolate chips or chopped chocolate plus 2 TB. coconut oil in a microwave safe bowl.

Whisk until smooth

Dip cooled donuts into glaze and sprinkle with toppings. Place donuts in the fridge for 5 minutes to set frosting if desired.

And if you are feeling a little creative, why not add these delicious donuts on top of a DONUT CAKE?

Blueberry Greek Yogurt Pancakes

Ingredients

1 c. flour of choice

1 tsp. baking powder

1/2 tsp. baking soda

dash of salt

1 tsp. cinnamon

1 c. plain greek yogurt

2 eggs

1 TB. honey

1 TB. vanilla extract

4-7 TB. Milk of choice

3/4 c. blueberries

opt: chocolate chips

Instructions

Whisk the dry ingredients together in a bowl and set aside.

In a separate bowl whisk together the wet ingredients, except for the milk.

Add the wet to the dry and whisk just a little bit. Add 4 TB. of the milk and whisk together until combined. Add a TB. until the desired consistency is reached. For thinner/flatter cupcakes add more milk, and for thicker fluffier pancakes add less.

I used 7 TB. and they came out perfectly, but if you prefer thicker pancakes, add less milk!

Makes 10-12 pancakes

Top with maple syrup, nut butter, or additional maple sweetened greek yogurt!