Back in August, I joined Facebook group for making our kids lunches the healthy way.
Then Irma came and we all decided to eat Hurricane food (read: unhealthy) so we’re starting to get back into our routine now.
It’s not the first time I’ve tried to get my kids to eat veggies (and I’m sure it won’t be the last).
Here are some of the things I’ve done to help get them to eat the dreaded V-word (that sounded dirty).
1) Zucchini muffins (and bread)
Shredding the zucchini and adding chocolate chips pretty much guarantees they’ll get eaten.
2) Aldi spinach bites
My husband is Jewish from Brooklyn, so needless to say, his love of Asian food is real.
We eat at hibachi places, sushi places and get Chinese take-out.
And after being pregnant twice in two years and not being able to have sushi, my love for sushi has come back full force.
Sushi is expensive, y’all! So, I found this recipe on Pinterest and decided to make it for our family!
We had most of the ingredients already: rice vinegar, sesame oil, avocado, cucumber, carrots, Sriracha, mayo, soy sauce
Like I said, my husband likes Asian
What I didn’t know how to make was sushi rice.
Oh, Publix Ethnic Food Aisle, you never disappoint.
I got two of these. They just need to be microwaved for 1 minute each! ONE minute!
This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
We had our first “at home” day in a while this morning.
The girls played dress-up, Lincoln Logs, rode bikes and scooters, colored with chalk, played on the playground…
Meanwhile, I did a load of laundry and a load of dishes…
Fed the chickens. Rescued one of the chickens from being eaten by the dogs…
Fed the tortoise…
And when it was time for lunch, I started cutting up an apple and some cucumber slices.
On a cutting board.
Then I got the brilliant idea to put all of our food on the cutting board.
And just let everyone eat what they wanted.
Hence, the Indoor Family Picnic Lunch was born.
I don’t know about you, but with all the breads, rolls, candy, gingerbread houses, cookies, etc. this time of year I NEED a good salad.
I had seen shaved Brussels sprouts salads around, but had never eaten one. I always thought, “Do they really just shave a Brussels sprout?” Turns out, yes.
Here’s my super easy recipe for a healthy salad this holiday season to keep you feeling on track and not so icky and bloated from all those holiday treats!
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Shaved Brussels Sprouts Salad
dried cranberries (aka Craisins)
cheese (I don’t like blue cheese or feta but either of those would do)
chicken (my hubby grilled some for the week that we store in a Tupperware in the fridge)
hard boiled egg
I took a cheese grater and literally shaved my Brussels sprouts into a bowl. For like two of them. Then, I just started slicing and dicing them into small enough pieces for a salad.
Then, I arranged all my toppings and finished it off with a white balsamic shallot dressing:
I saw a video probably back in October for Death by Chocolate Zucchini Bread and thought, that is A LOT of chocolate. Not so sure how healthy it really is.
I had never made a zucchini bread, but any way I can sneak veggies into my kids (and hubby’s) meals, I’m in!
Hubby also just found out he has a fatty liver and has been on a low-fat, low-cholesterol diet. Zucchini bread was one of the few things he said he could eat for dessert.
I also had a TON of chicken eggs that needed to be used and I read that breads are a good way to use them up, since most bread recipes call for at least 4 eggs.
HOLY MOLY! This bread is delicious. My kids don’t even notice the zucchini and eat it up for breakfast or we even eat it as dessert! It is SO GOOD.
With Emma starting preschool, breakfast around here has been hectic.
I’m not used to leaving by 8:20!
I had picked up some mini blueberry muffins from Publix, but I went through two boxes of them in two weeks!
So, to Pinterest I went and found a few different recipes that I liked.
I wanted to use whole wheat flour.
I didn’t have any plain Greek yogurt to use.
So this is what ended up being my recipe:
Who does’t love a good granola bar?
My oldest daughter recently took a liking to them, which I was thrilled about!
They’re a healthy snack and one more thing she’ll actually eat! SCORE!
Except, I was paying $5 for 5 granola bars. Yikes.
And she would eat like one a day.
So pretty much every week, I was buying another box of granola bars.
I decided I wanted to try to make my own. How bad could it be? I had made granola before, so why not granola bars?
I scoured the Interwebs for recipes.
I wanted something with chocolate chips.
But still chewy.
Must be toddler approved.
I ended up using parts and pieces of a few different recipes. Here’s what I came up with:
I have been dreaming about food since I was on the 3-Day Refresh.
I took out a whole chicken to cook on Sunday night and we didn’t eat it until Thursday night! LOL
For our chicken, I cooked it on a roasting pan with a rack (so it didn’t sit in the juices and got all soggy)
I wanted it to be crispy!
After being on the Refresh for 3 days (WITH NO COFFEE), I couldn’t wait to have my coffee the morning after…
When I first started drinking coffee, I was in college and it was Caramel Frappuccino (with extra caramel!)
After college, I drank it with creamer and sugar.
When I went “low-carb,” I used Splenda or another artificial sweetener.
After a few years, I started going more organic and more all-natural, especially when I was pregnant, I became acutely aware that what I was putting in my body went right the the baby.
Here’s how I make my coffee every morning:
10 oz. organic brewed coffee (I use our Keurig)
1 tsp organic coconut oil
1/2 tsp agave nectar
1/4 cup almond milk
Blend! And Enjoy!