My kids LOVE ice cream, and I’m not quite sure where they got it from…

On a weekly, sometimes daily, basis I get asked if they can have a cone or bowl of pink ice cream with sprinkles! As hard as it is to say no to their cute little faces, I know it’s not always the healthiest treat to have so often.

Luckily, making your own ice cream is totally do-able; all you need is a blender and an ice cream maker! The best thing about this ice cream is that it’s loaded with natural, whole foods, and it’s delicious. Not to mention, it’s packed with protein for their growing bodies—a win-win!

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Strawberry Cottage Cheese Ice Cream

Ingredients

  • 1 cup strawberries
  • 2 cups cottage cheese
  • 1 Tbsp vanilla
  • 3 Tbsp milk of choice (almond, coconut, or dairy milk)
  • 2-4 packets of stevia
  • 2-4 Tbsp honey (Sweeteners can be adjusted to taste preference and how sweet the strawberries are)

Instructions

  1. Add all ingredients to your Magic Bullet. Use the pitcher, or blend in batches, if using the cups. Start with the minimum amount of sweeteners, then adjust once blended.
  2. Once blended, add mixture to ice cream machine and make ice cream according to machine instructions.
  3. Eat and enjoy!

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Breakfast time is hectic, and it’s easy to get stuck in a rut eating the same thing every day. My kids LOVE cereal, but I always feel like it sends them off to school with a tummy full of empty calories and sugar. On the other hand, I love toast because I can top it with pretty much anything and can guarantee that my kids will get a good and filling breakfast. Not to mention any breakfast that takes less than 5 minutes of prep time is a thumbs up in this mom’s book!

Side note: This also makes a really good after school snack!

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Strawberry Cream Cheese Honey Almond Toast

Ingredients

  • Whole wheat bread, bagels, or your favorite sliced bread
  • 8 ounces cream cheese, softened
  • 3-4 medium strawberries
  • Honey, to taste
  • Slivered almonds

Instructions

  1. In your Magic Bullet, add the strawberries. Puree until blended, but a little chunky. Pour your strawberries onto your cream cheese and mix together with a spoon until incorporated.
  2. Place in a covered dish and refrigerate.
  3. When you’re ready, toast your bread. Spread cream cheese on the bread, then top with slivered almonds, and drizzle a little honey on top!
  4. Eat immediately and enjoy the cream cheese throughout the week.
Apr
14
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Pitaya Bowl

Being the mom of three very girly dramatic divas, I can attest that the color of food has a big play on whether they are willing to try certain foods or not. They even have an opinion on the color of the corresponding plate, spoon, bowl, cup, and everything else, for that matter. I love them so much, but, sometimes, it’s hard finding ways to make things appealing to those big, princess eyes of theirs.

Recently, all the rave has been over acai and pitaya bowls. If you aren’t familiar with them, it’s basically a rich, antioxidant fruit blended into a thick smoothie topped with granola, fruit, and honey. It’s highly addicting! Pitaya, also known as dragon fruit, can be bright pink in color, which, to the eye of a 3-year-old tiara wearer, is amazing! This recipe can be an easy-to-make smoothie or turned into a bowl topped with granola, honey, and bananas.

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Pitaya Bowl

Ingredients

  • ½ cup coconut milk (more if needed to thin out)
  • 1 pitaya smoothie pack (found at local grocer store/health food store)
  • ½ frozen banana
  • ½ cup frozen pineapple

Toppings – optional

  • ½ banana, sliced
  • granola
  • honey

Instructions 

  1. In your Magic Bullet, add all of your smoothie ingredients. Blend until bright, pink, and creamy!
  2. Pour in a cup and sip away, or top with desired toppings and eat with a spoon.

Enjoy!

Mar
24
0

Blender Muffins

Muffins are always my go-to after school snack, especially when there are ripe bananas on the counter needing to be used! I love the idea of blender muffins because throwing everything into one container and having a machine do all the work for me sounds like the best idea. You never really know how crazy things might get when those kids walk through the door from school. One thing you can guarantee is that they are always hungry!

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Blender Muffins

Ingredients

  • 1 cup old fashioned oats
  • 1 ½ bananas, ripe
  • 2 Tbsp plain Greek yogurt
  • 3 Tbsp coconut sugar, or brown sugar
  • 1 egg
  • 1 Tbsp honey
  • 1 tsp. vanilla
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • dash of salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½-3/4 cup chocolate chips or raw cacao nibs

Ingredients

  1. Preheat oven to 350 degrees.
  2. Throw all of the ingredients into the Magic Bullet Blender, except chocolate chips, and blend until the bananas are pureed and the mixture is creamy.
  3. Grease a mini muffin tin.
  4. Add chocolate chips to Magic Bullet cup, stir in the chips with a spoon, then pour the batter into the muffin tin.
  5. Bake at 350 degrees for 13-15 minutes, or until cooked all the way through.
  6. Top with a smear of peanut butter and honey, and enjoy!

Lunch time is probably the hardest meal for a busy mama like myself. Scratch that, so is dinner. And breakfast. Okay, every meal is kind of tough. But lunchtime is unique because during that time, I make my kids something different than I make myself. It’s kind of exciting because it’s a meal just for me, and I can make whatever I want without hearing that 3 out of 5 people in the family don’t like it. Darn picky eaters! But let’s not forget that even though this meal is special, it still has to be quick and painless. When you’re in the middle of making 3 other lunches, wiping noses, kissing boo boos, and breaking up world war 3 over who had Barbie first, lunch must be quick. Also, delicious. That’s a must!

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Roasted Tomato Basil Soup

Ingredients

  • 2 Tbsp olive oil
  • salt/pepper
  • 5 roma tomates, cut into chunks
  • ½ small yellow onion, cut into chunks
  • 2 cloves garlic, whole
  • 5-6 basil leaves
  • salt/pepper to taste

Instructions

  1. Preheat the oven to 400 degrees. On a baking sheet, add the tomatoes, onion, and garlic. Drizzle with the olive oil, and then sprinkle with a little bit of salt and pepper. Toss to coat.
  2. Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through. You can make the kids’ lunches while this bakes.
  3. Once done, add roasted vegetables plus basil leaves to the magic bullet blender. (Use the larger Pitcher Cup, if you have it.)
  4. Blend until creamy. You can add a little vegetable broth or milk to thin it out. Season if needed.
  5. Serve immediately, or heat up in a pot to eat.

 

Feb
24
0

Strawberry Milkshake

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If you are a busy mama, like myself, then you know the dreaded hours that come after lunch and before dinner. Everyone is tired and hungry, and you become so tempted to turn on the TV and lock yourself in a closet with a bag of chocolate.

Just me?

Well, I always find that during that time, a little pick-me-up (healthy) treat can work wonders. Milkshakes are a family favorite, and it’s just the thing to get everybody in the right mood to last until dinner. (And until daddy comes home to save the day!)

This milkshake is sans ice cream, but your kiddos won’t notice the difference. The creaminess and thickness comes from frozen bananas, which also adds a nice sweetness! It’s definitely a family favorite treat!

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Strawberry Milkshake

Ingredients

  • 5 frozen strawberries
  • 1 frozen banana, cut into slices
  • 1 package stevia
  • ½ cup coconut milk, or milk of choice

Instructions

  1. Add all ingredients in your Magic Bullet blender and blend until thick and creamy. Serve immediately and enjoy!