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...

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.

Toddler Christmas Breakfast

December 10, 2012 Arielle

Every child, and do I dare say even I, love to wake up on Christmas morning excited for the day's festivities!

The spirit of surprise, celebrating our Savior, families fighting over who really has the best recipe for that family favorite dish, and hoping that your husband got you something shiny instead of something that goes vroom and sounds like/is a vacuum. It's all a beautiful and memorable time!

A long with Christmas comes sugarplums and food comas, and visions of 'I shouldn't have eating 587 of grandma's homemade rolls' dancing in your head. Christmas morning is always a treat, whether it's sticky buns, cinnamon rolls, mile high pancakes, or a pan crackling with bacon. Everybody enjoys a great meal after opening presents!

Whether you want to indulge all the way or dip a carrot in some spinach dip and call it good, it's almost a necessity that the food be fun, enjoyable, and especially as memorable as your grandmothers rolls.

GREEN SMOOTHIES: Coconut water/milk, handful of spinach, dollop of PB, banana, sweetener of choice, & Ice. (For a chocolate minty version, add fresh mint leaves along with cocoa powder!)

SNOWMAN PANCAKES: THIS recipe. Along with an apple hat, carrot nose, chocolate chip eyes/mouth, and blueberry buttons. Don't forget the Coconut Milk Maple Whipped Cream for the scarf and snow!

CANDY CANE FRUIT: All that's needed is one banana and a handful of raspberries or chopped strawberries. Form into a stripped candy cane! (Also seen Here.)

Don't forget to have your littles close their eyes!

(Ignore that Sweet Pea is wearing Halloween Pumpkin Pajamas...)

Then after breakfast comes more eating, buttered rolls, and unbuttoned pants...

Don't you just love Christmas? :)

(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

November 15, 2012 Arielle

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let's face it...For lunch he probably had a hot dog from 7/11 and that's just sad. I also remember that he's human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren't buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well...that's about as far as it goes.

After making dozens of healthier cookies I've learned that I don't have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren't that great. But rest assured, I've eaten every failure without even thinking because...well..let's move on shall we?

So fast forward to these cookies.

When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I've learned quickly a few things when adapting cookie recipes, and what works and what doesn't. Here are just a few of those things:

It's amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn't. It takes on a nutty butter flavor, and you MUST put it on toast...or popcorn...or rub it on your legs because that's sexy.

You know what else you MUST do?

Make these cookies...

Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

The second the hubs got home I told him I made some cookies, and the first thing he did was make a 'Yea I am super excited, not really face...' But after his first bite, his face went from lam-o to....

I am now going to end this post like I do many others...

Best.Wife.Ever.

Easy Simple Salmon

November 5, 2012 Arielle

For as long as I can remember, I've never been a fan of eating fish.

Between the smell, the scales, and it's oogly eyes....no way. Not happening.

I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean...I'd then proceed to whine and complain, while throwing myself on the couch in agony...Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn't thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite...

I died.

I don't know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I'll recreate that salmon...As soon as I figure out how to make a pound of butter healthier...

For now though I've learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before...Not happenin'.

Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn't skin, otherwise you don't have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn't touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken...

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

I am not a hooker...

My husband was that one guy...from LMFAO...

And no I'm not a clown hooker...wrong again. I'll give you a clue:

Kay-dollar sign-Ha.

Boo was an owl, and she was sooo excited to flap her little wings! Except, I don't think she is going to be excited about this picture come 15 years...Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin...

Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?

Little Chickpea Food Wednesday: Strawberry Basil Chickpea Salad Sandwiches

September 19, 2012 Arielle

Today I have not sat.

Not on the couch, nor the floor, or the rocking chair, and definitely not in my bed.

(And if you are wondering if I've gone to the bathroom, that's I think a no...)

I ate my meals standing up while I did the dishes, swept the floor, and fed a baby.

And I'm pretty sure the above sentences are run-on sentences.

Even my grammar doesn't know when to slow down.

One thing I have noticed since Sweet Pea was born is that there is more things to accomplish than ever, and I don't have enough hours in the day to do it. There is always a mess to clean, a dish to put away, and a mouth to feed.

But one thing I'm realizing is come 8:00 at night when the littles are sleeping, and my house is still not as clean as I want it to be....

Is that I've spent more time washing dishes, than reading books to Boo.

I've put toys away again and again, instead of using them to play and interact with Sweet Pea.

I suck.

Ok, that's pretty harsh...But that's how I've been feeling.

Sometimes I feel like I need to do it all. When in reality, I don't...

All I really need to do is be with my kids.

They don't care if the toys are everywhere, in fact they would probably prefer they were.

They aren't upset if there are dishes in the dishwasher, they just want me to sit and play tea party/picnic with them.

And come dinner, they don't want me to hand them the I-Pad so they can be entertained while I cook...

They want to sit on the counter and help, taste each food item, and laugh with Mama.

And in that moment, your child has not only made you proud by trying celery and cashews, but you've done something with dinner time that is very special.

Food is meant to bring people together, and cooking with your kids does exactly that!

Strawberry Basil Chickpea (or Chicken) Salad

Ingredients:

2 cans chickpeas, drained and rinsed OR 2 c. shredded cooked chicken OR 1 can chickpeas and 1 c. shredded cooked chicken

1 c. diced strawberries

1/2 c. grapes diced

1/3 c. diced cashews

1-2 stalks celery diced

1/4 c. finely chopped basil

salt and pepper

Dressing:

2-3 strawberries

2 TB. plain hummus

1 TB. balsamic

1 TB. maple syrup

2 TB. mayonnaise (We make homemade) , veganaise, or greek yogurt

Directions:

1. If using chickpeas, pour them into a bowl and mash up with fork. Toss in the rest of the ingredients.

2. To make the dressing, mash the strawberries with a fork. (I used my hands to mash it really well too.) Whisk in the rest of the ingredients and fold into salad. Sprinkle with salt and pepper to taste.

3. Serve in a sandwich, on top of a salad, etc..

To me...

A delicious dinner, a happy family, and a messy house is the BEST way to end any day!

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This has been part of a series of post called Little Chickpea Food Wednesday!

Check out other Little Chickpea Food Post:

Banana Pudding

Deconstructed Omelette

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

shop this recipe

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Little Chickpea Food Wednesday: Snack Time- Banana Pudding

August 29, 2012 Arielle

Guess who is getting their very first hair cut today?

That's right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she's no longer a baby and big headbands and bows can't hide her baby rats nest hair forever...

Oddly enough I am actually excited for her newly styled hair...However, I am dreading the process.

Let's just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, " You're bein' naughty, Go on timeout!" All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya...

Which is why in honor of Little Chickpea Food Wednesday:

I've decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement...

Or bribery...However you want to put it.

Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy.

If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn't go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than...

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

Little Chickpea Food Wednesday: Deconstructed Omelet

August 22, 2012 Arielle

I get a lot of questions about the type of food I feed Boo, and how she does with healthy choices.

(Let's not forget she has her own opinion on healthy eating, which I wouldn't suggest following.)

A while back I did a week long series all about toddler food and picky eaters. (If you haven't checked it out, please do!)

But I feel like I need to do more than just a week long series and share some of the things that Boo eats on a weekly basis. That's why Every Week on Wednesday, I'm going to have a toddler food post called:

I'm hoping that I can share some of the things that have worked for us each week, whether it be:

I can't promise that it's going to be all unicorns and roses, and everything I post that Boo likes your child will like. You see, most likely getting Boo to eat some of the food took some MaJoR convincing, and a little Mickey Mouse hot dog dance to get her to try at least one bite...

But alas I'll share that all, and hopefully you will learn that there is no need to run to the nearest golden arches to save your sanity.

(Or in Boo's case, the nearest self serve Fro-Yo...)

Ok, so let's begin!

Today I'm going to start off with the most important meal of the day...

Boo is at that stage where she doesn't like her food put together, if that makes sense.

So for example, she would refuse to eat an omelet because in her eyes it's too un-familiar and complicated. So instead, I take everything that would be in her omelet and put it all separately on her plate.

Did I mention she's 100% Diva?!?

(If your toddler is fine eating it all together than by all means do so!)

Before I talk about the omelet, I should mention I try and incorporate each of the following into each meal. (Key Word: Try)

In this meal I am missing the grains, but I usually will makeup for that in the snack a few hours later so that's ok.

For the veggies and fat I used cherry tomatoes and avocado. Boo LOVES both, so I knew this would be easy to get her to eat!

(She's been eating avocado since 6 months, and recently after introducing her to tomatoes multiple times, she loves tomatoes.)

Berries is another favorite of Boo's. She could eat a whole flat of berries no problem...So could I.

(You can guess where our money goes...)

Obviously that was an easy one to get her to eat...

For the scrambled eggs, I cooked them in a little bit of coconut oil.

You must try eggs cooked in coconut oil!! It's amazing!

She was a little hesitant at first to eat the eggs, but I offered her a 'Big Girl' fork that was pink, and she was really excited to use it for her eggs. It's the little things for Boo that make eating not so stressful for her.

There you have it!

If there is anything you would like to see on Wednesdays, let me know!!

P.S.

I just love this little girl... :-)

Zucchini Bread

July 17, 2012 Arielle

It's been a while since I've spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I've had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I've been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady's best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it's 'cool'...Am I right, or am I right? :)

By the look on her face, I'll take that as a HECK yes! :)

Healthy On-the-Go Snacks: Kid & Baby Mama Friendly

May 23, 2012 Arielle

Snack foods can be a mama's life saver.

Either because that mama is 7 months pregnant and every 30 minutes it's like she hasn't eaten in 13 years...

OR because, that mama is out at the park, taking a jog, running errands, or driving to a farther destination with a hungry child.

Hungry child=No fun.

A lot of times mom's always ask me what healthy food items I pack in my diaper bag when I am out for a day on the go. It's easy to throw in a bag of chips, packaged granola bars, cheese crackers, or fruit rollups, but obviously those aren't always the best options.

A lot of times when it comes to making choices for eating and children, parents love options that are fast, quick, and easy, and a lot of times we forget about those snacks being healthy and nutritious.

And no...I'm not talking about cheez-its made with whole grain.

Sorry hubby, that's not considered a health food.

Luckily with a little (yes just a little) planning, you can have hearty, natural, and healthy snacks ready for on the go runs whenever you need them!

Let's begin shall we!

1. No Bake Cookie Balls

I love love love raw cookie balls, or protein balls. It's basically a blend of nuts/nut butters, dates, coconut, cocoa powder, seeds, sweetener, oats, etc. Basically the combinations are endless and I consider them to be almost like a dessert.

When I make them I usually grind most of the ingredients really fine, (like the nuts), so Baby Boo can enjoy them with her little baby teeth! It's a treat any child will love! Imagine...Here baby, have a chocolate cookie ball!

Basic No Bake Cookie Balls

Ingredients:

1/2 c. cashews

1/2 c. walnuts

1/2 c. scant raw cocoa powder

1/2 c. almond butter

1 c. unsweetened shredded coconut

1/2 c. oats

1/4 c. cocoa nibs

1/2 c. dried apricots (Organic)

1/4 tsp. vanilla

1/4 c. honey (scant)

1/4 c. maple syrup (scant)

Directions:

1. Using a food processor, blend nuts until fine and crumbly. Add the rest of the ingredients until well combined and the mixture is fine and can be formed into balls. Roll into 1 inch balls and store in the fridge or freezer and grab one when hungry!

Other cookie ball recipes:

Fudge Balls

Peanut Butter Balls

Citrus Cookie Dough Balls (Optional on the citrus part)

S'mores Balls (Top recipe on the blog!)

Store Bough Options: Larabars

2. Mini Sandwiches

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about. Don't limit yourself to PB&J though, try hummus and cheese or hummus mixed with thinly cut veggies like cucumbers or tomatoes.

3. Raw Veggies

Every mom in the world might be laughing at me right now thinking that a piece of broccoli would qualify as a 'snack' to their toddler.

I understand it's different, but start your kids young on loving raw veggies (with fun dips), and pretty soon they won't mind munching a carrot in the stroller. You can also try cucumber slices, baby tomatoes chopped, celery with nut butters and etc...If you are able to, you can also pack a side cup of dip like hummus!

4. Fruits

When it comes to fruits the options are never ending.

Banana, apples, plums, pineapple, watermelon, berries, oranges, etc. Pack them pre-chopped, (and the skin off if necessary), in a to-go bag or container with an ice pack to keep them cool and refreshing!

5. Pre-made Baked Goods (Healthy/Natural/Homemade)

Pictured above: Chocolate Protein Breakfast Cake Bars

Usually once a week I bake some sort of muffin/cookie/sweet bread etc. I usually put half in the freezer for a quick treat in the future, and save the rest for snack time and on-the-go. The baked goods I pack are usually whole grain and made with natural ingredients and sweeteners.

Other options for healthy on-the-go baked goods:

Date Muffins

Grain Free/Sugar Free Chocolate Chip Cookies (Single Serving)

Cranberry Orange Loaf

Sugar Free Whole Wheat Banana Spice Muffins

Chocolate Chip Bean Cookies

6. Store Bought Items:

As much as I love food and treats made at home, I'm also a realist and I know that sometimes I'm not By Golly Miss Molly whose been baking away in my kitchen all week. After all, I've got story books to read, tea parties to have, and forts to build!

My advice for purchased goods is this: shop natural, whole, and sometimes organic when it comes to buying snacks. Make sure you can read and understand the ingredients and know what each one is.

Remember, organic Oreos are still...Oreos. :)

Pictured above: Peanut Butter Green Bars.

Despite that the picture above looks like marijuana granola bars, they are these insanely delicious PB bars that are sold at our local farmers market. (My husband even loves them!) Every time I go by I stock up and buy a bunch because they go fast! I show these because I think it's great to take advantage of local markets and companies that sell natural and whole foods/snacks. They come in handy for those days where you don't have time to cook/cut/and prepare, and you just want something ready to go.

Another snack we love are these applesauce packets. Baby Boo LOOOVES them! Sometimes you can buy them with veggies in them too, which is great! These can be a little pricey, so if I buy them I usually get them at Costco. Despite the price, I always buy them because they are such a yummy quick snack grab!

As for crackers and things, I aim for products that are whole wheat and minimally processed. Here are a few of our salty favorites:

Pretzels

Kale Chips

Popcorn

Pita Chips

Crackers (Simple ingredients)

Dried fruits are another favorite in our household. The freeze dried ones have a crispy/crunchy taste, which some kids love!

Other options include, but aren't limited too:

Dates

Appricots

Raisins

Craisins

Banana chips (Roasted)

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Last but not least, drinks.

I usually always have a water bottle, but sometimes Baby Boo loves other options. Who am I kidding, if I pulled out a cup of chocolate milk she'd be in heaven!

Here are out favorite drink options:

Coconut Water

Flavored Coconut Water

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So remember, whether your headed to Target to spend $100 or a fun day at the beach, there are always healthy options to have ready and on-the-go when you need them.

And when in doubt, chocolate is ALWAYS an acceptable snack :)!

Hint of Lime Kale Chips

May 7, 2012 Arielle

This weekend my husband took a quick celebratory vacation to Vegas for his birthday.

Vegas wouldn't necessarily be my choice for a 'vacation' because for one I don't drink, I don't gamble, I get sick at the smell of cigar smoke, and a 7 month pregnant woman in a nightclub just...doesn't go. Not to mention, there are boobies everywhere...Like, old and young ladies boobs are hanging out all over the place.

It makes my itty bitties feel...insignificant. :)

My husband however has been begging me to take him to Vegas, so I knew this would be a perfect treat for his bday. (I did put my foot down on the hooters hotel though, no matter how good he says their 'wings' are...)

For Hubby's Birthday dinner we dined at Bobby Flay's restaurant, Mesa Grill. We got our selves ready, I put on makeup and Hubby brushed his teeth, and we went out for a night on the town.

Mesa Grill was...AMAZING.

I went in 7 months pregnant, and came out looking 12 months along.

We started with a Mexi Goat Cheese fondue dip, which I basically wanted to bath in.

Then we ordered tamales, roasted chicken, a side of freakin-a-mazing corn, and ended it with churros that you could dip in chocolate and dulce de leche.

I'm almost positive nothing was healthy.

The rest of the time was spent sunbathing, eating some more, and watching my husband pretend he knows how to play blackjack..

If you can't read the dollar amount in the corner of the screen it says $0.00.

Over all I had an incredible great trip, and it was much needed. Having a husband work so much only makes me miss him more, so it was nice to catch up and spend one on one time with each other.

Since being home, I haven't let go of Baby Boo because I missed her so much... Even though she keeps calling me grandma and asking me for ice cream...

[Mom if you are reading this, I am being completely serious. I have a feeling she called you mama and you liked it...:) ]

But instead of ice cream, I quickly whipped up a batch of kale greens just to get something good into all our systems, because truth be told, this weekend I ate quite a bit of food , and I have a feeling Boo did too.

And I'm pretty sure her food rhymed with rice ream...

Hint of Lime Kale Chips

*Kale is a scary yet amazing green. If your kids or even yourself are unfamiliar or un-easy trying kale, these chips are the perfect trial run! They are a SUPER quick and easy prep snack that your kids can help you make. Once done, they are a crispy and delightful snack that may take place of those potato chips your always craving!*

**Side Note: Kale is a great source of Vitamins A, C, and K!

Ingredients:

1 large bunch Kale

1 medium lime-juice and zest

1 TB. olive oil or melted coconut oil

sprinkle of sea salt

Directions:

1. Pre-heat oven 350. Remove the leaves of kale from the stems. Rinse leaves under cool water, then completely dry leaves. I use a salad spinner to dry my greens because it's fast and easy. Otherwise you can pat the leaves dry and let them sit until they aren't wet any more. Be gentle with the leaves.

2. Once the leaves are dry, place them in a bowl and add ingredients. Massage the ingredients into the kale leaves, almost like your kneading dough. Make sure every leaf is coated.

3. Place leaves on a baking sheet covered with parchment paper or baking sheet. Spread the leaves out so they aren't all clumped together, and place cookie sheet in oven. Bake kale for 10-20 minutes, until the chips are crispy all the way through. The leaves will shrink a little. Some leaves you might have to toss once so they bake all the way through.

4. Once they are done, pull out of the oven and try to control your self from not eating the whole tray.

I should probably warn you that doubling the batch is a necessity...Because one batch isn't enough for a hungry family starving for goodness.

But since I'm grandma now I am all about respecting your elders, which means I get first dibs.

Now excuse my while I put on my granny panties and have me a kale partay!

Homemade Whole Wheat Garlic and Herb Soft Pretzels

April 30, 2012 Arielle

The mall is a dangerous place for a woman such as myself.

Between the Nordstroms' shoe department, H&M, and Baby Gap, I can't help but find myself in deep doo doo a few hours later.

And even deeper doo doo when I try and explain to the Hubby why Baby Boo's pants cost more than a date night dinner for two.

"If you really must know these actually were on sale, so you should be congratulating me for finding SUCH a good deal!"

Yea...NEVER works.

On top of taking away any chance of Baby Boo's college being paid for, my pregnancy senses seem to go hay wire each time I set foot into the mall.

I swear my butt gets bigger just walking by Cinnabon.

I've never so badly wanted to take a bath in Hot Dog on a Sticks Lemonade than I do when I go to the mall.

And hot dang all mighty the smell of those soft buttery salty pretzels seriously makes me salivate to the point where Baby Boo is having to wipe my face with her burp cloth.

Those pretzels have been on my mind for some time, and since I love carbs so much I practically have to walk a different path in the mall just so I don't break down and buy 15 pretzels and eat them in a corner like a hungry beast.

So what do I go and do...

I make them at home instead with good ingredients...

Then continue to eat them in the corner, while growling at anyone who comes near me to have a bite.

It's not my most attractive quality...I blame it on the hormones.

Whole Wheat Garlic and Herb Soft Pretzels

Adapted from: Here

Ingredients:

2 TB. brown sugar

1 1/2 c. luke warm water

1 pkg. yeast

6 TB. melted coconut oil-make sure it's luke warm and not hot

1 1/2 c.-2 c. Whole Wheat Pastry Flour

1 1/2 c. -2 c. White Whole Wheat Flour (Spelt is a great alternative, but I was out of town and this is all I had on hand.)

1 1/2-2 TB. finely chopped parlsey

1 1/2 -2 TB. finely chopped thyme

1 1/2 -2 TB. finely chopped rosemary

1 tsp. crushed garlic

1 1/2 TB. salt

3 quarts water

2/3 c. baking soda

1 egg mixed with 1 TB. cold water

sea salt

2 TB. melted coconut oil mixed with 1/4 tsp. crushed garlic

Directions:

1. In a mixer fit with a dough hook add sugar, water, yeast, and melted coconut oil. Stir just enough until combined, then let sit about 5 minutes until yeast gets foamy.

2. While the yeast is setting, chop up herbs. Once the yeast is set, sprinkle salt, flour, herbs, and garlic over yeast mixture. Start with 1 1/2 c. of each flour. With the dough hook, stir until dough begins to pull away from the side of the bowl. If its too wet, add more flour by the TB's. Wheat dough is a lot tougher, so you don't want it to be too dry.

3. Remove dough from bowl and kneed dough into a ball. Grease a bowl with melted coconut oil and place dough ball in side, turning around so the dough is coated with the oil too. Cover bowl and let sit in a warm place for at least an hour so the dough rises to double in size.

4. Once the dough rises, and take it out of the bowl and divide it into 8 parts. Bring the 3 quarts of water into a boil while prepping the pretzels.

5. Roll out dough balls into a long rope.

6. Once you have a long rope, form into a pretzel.

7. When the pretzels are all ready, place 4 on each baking sheet at set aside and pre-heat oven to 425 degrees.

8. Slowly add the baking soda to the pot of boiling water.

9. Slowly add pretzels to boiling water and boil the pretzels 1-2 at a time for 30 seconds, all the while using a spoon to slash water on top of the pretzel.

10. Remove pretzel with a large slotted spatula, and place on baking sheet while boiling others. (4 to a baking sheet)

11. Brush tops of pretzels with egg wash and sprinkle with sea salt.

12. Bake in the oven for 12-15 minutes, or until golden brown.

13. Brush with melted coconut oil and garlic mixture and place pretzels on wire baking rack. Dig in while hot!

Next, grab the pretzels and sit in the corner of a room...and eat.

Eat all of them.

And don't go hatin' and thinking because these are whole grain that they will be dense and hard as a rock...

No my friends...Nothing rock hard about these. Just pure carb deliciousness.

What is it about delicious food that makes us do crazy things?

To each their own right?

White Bean Sun Dried Tomato Hummus

April 20, 2012 Arielle

There are only a handful of veggies that I am okay with eating plain.

Carrots aren't a problem, but if you hand me a bowl of plain spinach and told me to start munching, I would probably cry. So normally, you will find me dumping some sort of dressing on my greens, or dipping my veggies into a big bowl of creamy goodness...

Whether this is to mask the fact that I am eating veggies is unknown to me...But for now, let's just say it isn't and I'm awesome...Veggies don't scare me, not one bit... :-/

Naturally when I discovered the ever so delicious hummus, I knew that eating veggies, sandwiches, salads, and pita chips would never ever be a problem again. Let's be real...Eating pita chips have never been a problem.

It's a carb for goodness sake, my favorite!

Hummus has become the new ketchup, and I'm being honest when I say that you can put that stuff on anything. It's the perfect compliment to any sandwich, wrap, burger, or bagel. And if you have tried a huge glob of hummus with a big hunk of naan bread, well then by all means you my friends have tasted heaven.

What about breakfast? You must pair it with eggs...You must! You must! You must!

Trying to avoid the mayo, try hummus!

Want a jiffy salad dressing? Hummus and balsamic vinegar mixed together make me want to wet my pants! (With excitement that is...Understand please, I'm 6 months pregnant with my second child. Certain things are harder to hold...in.)

And finally, if you have never been a fan of plain raw veggies, and ranch ain't an option...Well, by all means try hummus!

Did I rub it in enough?

White Bean Sun Dried Tomato Hummus

Ingredients:

1 can northern (white) beans, drained and rinsed

1/4 c. Tahini

2 TB. Lemon Juice/Juice of one lemon

1/2 tsp. cumin

1/4 tsp. paprika

1 tsp. dried oregano

1/3 c. roughly chopped parsley

1 tsp. chopped garlic

3-4 finely chopped sun dried tomatoes (2 TB.)

1/3 c. (roughly) olive oil

salt (optional) and pepper * Be careful on salt because tahini and tomatoes are salty already

Directions:

1. Throw everything into a food processor and blend until creamy. Scrape down sides every so often. (This may take a few minutes.) Add more olive oil if you desire more creamy-ness.

2. Once done, store in an air tight container in the fridge for about a week.

Be careful.

Hummus never last long, so you might find your self making multiple batches.

Or if you lived in are house, each person gets their own batch.

And trust me, let's just say never touch another person's hummus...

You DON'T want to go there!

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Hubby Meals: Simple Turkey Meatballs over Spaghetti Squash

March 13, 2012 Arielle

Every Saturday, a nearby city holds their weekly Farmers Market.

And, like any other farmers marker, there is an abundance of local produce, fresh flowers, random tidbits, and if you lucky...

The green juice guys.

Despite what my husband believes, I only have somewhat of a minor (ok, maybe major) crush on this group of men selling fresh green juices out of their little organic looking booth.

(Group of men...Sounds classy.)

Rugged, mountain, green juicing men waking up early every saturday to juice a bunch of goodness to sell it to the local citizans. On top of everything, they are constantly promoting health, wellness, really good movies, and green living.

My guess it that they grow their own gardens, raise rescued and adopted adorable puppies, and eat tofu and rice bowls for date night dinners. :)

Not to mention, their beards are sexy.

Ok...You catch my drift.

And each week as I walk up to their booth, with my big pregnant grin, my husband stands far back with Boo admiring my ever so non-obvious crush as I ask..."I'll have one really big juice please..."

My husband and I joke constantly about my crushes, and how I secretly am turned on by the thought of a man working a juicer...and by all means this is true. (Oh baby!)

But I love my husband, despite the fact that he wouldn't know how to assemble, let alone take a part my juicer if his life depended on it. I still love him even if though he prefers little sleazies pizza or McDumps for dinner, and constantly asks for a side or ranch and tabasco with every meal. And even though his Jersey Shore look alike white shoe collection far exceeds more than you want to know, I still think he is sexy.

Bottom line, we all didn't marry Green Juicing guys.

Our husbands (or spouses/partners/or even yourself) aren't going to jump with excitement when we suggest a restaurant with vegan/vegetarian healthy options for date night.

And more often then not, we can only pull of tofu, bean, and veggie meals for so long before they go running for the nearest drive thru.

Which is why I have decided to start a series called Hubby Meals.

Unlike my meat loving hubby, I haven't eaten red meat in over two years. I try to make most of our meals have a variety and balance, and I really try to limit the meat/animal products we consume on a daily/weekly basis. But there are nights where my husband does want meat, and I make it for him. I feel that if I make it homemade, and pack it with tons of nutrients, that he is better off than ordering a double double from In n' Out.

(Even though he probably had that burger for lunch.. :/)

Despite our extremely different food preferences, it's still my job to feed my family, and keep them running back to that freaky abnormally red headed guy named Ronald who wears too much red lipstick.

(Ya...I went there.)

Simple Turkey Meatballs over Spaghetti Squash

Adapted from: How Sweet it is

Ingredients:

1 1/4 lb. organic ground turkey (I always buy straight from the butcher)

1 beaten egg

1/3 c. freshly grated parmesan cheese (plus 2-3 TB. more for topping)

1 piece of whole wheat bread pureed into bread crumbs (done in a food processor or blender) (or 1/3 c. breadcrumbs)

1/3 c. finely shredded carrot

1/3 c. finely shredded zucchini

1/3 c. finely chopped basil (plus 1-2 TB. more for topping)

1/3 c. finely chopped parsley (plus 1-2 TB. more for topping)

2-3 diced garlic cloves

1 tsp. salt

1/2 tsp. pepper

2 c. Marinara Sauce

1 TB. melted coconut oil or butter

1 large or 2 medium spaghetti squash, little olive oil, dash of salt and pepper

Directions: (for squash)

1. Preheat oven to 425 degrees. Wash and dry outside of squash and place on baking sheet. Place in oven (yes, without cutting) for 45-60 minutes, or until squash has become browned and squishy on the outside. Cut off ends of squash, then cut straight down the middle. Scoop out seeds and then using a fork, scrape out the inside of the squash. Place spaghetti strings in a large bowl and toss with a little salt and pepper, and olive oil if desired.

Directions: (for meatballs)

1.Pre-heat oven to 400 degrees. In a bowl combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to overmix. Too much mixing can dry out your meatballs. Then set aside.

2. Next, get a casserole dish ready. It needs to be a larger one, something like 9x13. Brush down bottom and sides of dish with melted oil/butter. Pour marinara sauce into dish, and then grab your bowl of meat.

3. Roll your meatballs into about one inch thick balls and place evenly through out casserole dish.

Once all balls are in place, sprinkle with left over cheese and bake in the oven for about 20 minutes, or until meatballs are cooked all the way through.

4. Pour meatballs and sauce over spaghetti squash and top with remaining basil and parsley. If you want, you can feel free to add more sauce or cheese.

Using spaghetti squash in place of regular pasta is one of our favorite things to eat. It's so light and soft, and doesn't leave you filling like you have eating your weight in carbs.

It's also a great way to get your kids to eat a vegetable, especially if they like spaghetti. You can go 50/50 with whole wheat pasta and spaghetti squash and they won't even know the difference.

And if you make your husband delicious meals every once on a while, he's bound to give other things a chance eventually... :-)

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