Archive for Eat

Summer Cool Treats Recipe – Protein Pops

Today I’m re-sharing a popsicle recipe I made a few years ago. The original post got corrupted and I didn’t want to lose this one. Perfect for a summer weekend BBQ or hot afternoon treat. Enjoy!


Here’s another fun and frugal cool treat for the summer! I tested out our new star popsicle molds this weekend.

My quick review: These are great because you can hold each pop mold individually to fill.  The not so great is that they take 5-10 minutes of sitting out on the counter to be able to pull them out of the mold. [Don’t set it in a cup of water – defrosts too fast and melts half the popsicle – oops!] And the drip catcher part of the base is a little on the shallow side. Little ones will most likely have some spillage as it melts from not holding the popsicle completely straight up and down. Overall, I am happy with these and will be using them all summer!

And now the yummy recipe …

Silk Fruit & Protein Tropical Pops

Prep Time: 10 minutes

Freeze Time: 4+ hours

You’ll need: Popsicle Mold (or cups and popsicle sticks)


  • 2.5 cups Silk Fruit & Protein (We used Mango Peach) (Or use your favorite dairy alternative like almond milk or coconut milk.)
  • 1/3 cup finely diced pineapple, preferably organic
  • 2 large strawberries finely diced, preferably organic


Spoon fruit evenly between the molds. Pour Silk Fruit and Protein evenly between molds. Place mold handles in and freeze. I prefer to freeze mine overnight.

When you’re ready for a cool treat – remove from mold and ENJOY!

And what’s not to enjoy with nutrition facts like these for a treat:

Vegan Peach Pancakes Recipe *new*

vegan peach pancakesI know first hand how hard it can be to eat out with food allergies, dietary restrictions or lifestyle choices. If eating out can be a challenge, you can imagine what traveling can be like … stressful! Well, if you’re heading to Las Vegas, good news for vegans and vegetarians, The Wynn Resort has an entire menu for all their dining establishments that you can enjoy. The luxurious resort teamed up with famous vegan chef Tal Ronnen to create exquisite menus of vegan and vegetarian cuisine.

Since I won’t be heading to Vegas anytime soon, I decided to take one of the vegetarian dishes from the Wynn Resort Las Vegas and make it my own. I chose the peach pancakes. The dish as prepared at the resort offers a peach compote and honey butter. Sounds delish, right? Well, I took it up a notch and incorporated peaches both inside and out. And gave them my crunchy, granola mama twist.

These pancakes are hearty, nutritious and taste amazing … even kid-approved. They are more dense than a traditional pancake. It’d be like if a pancake and a muffin had babies, this would be it. The vegan peach pancakes got the mother muffin’s smile, and everything else from their father pancake.

Without further ado, here is my recipe for these totally peachy vegan peach pancakes. As always, the more organic versions of ingredients you can use, the better!

Vegan Peach Pancakes

Prep time: 15-20 minutes

Cook time: 25 minutes (will vary by how large your griddle pan is)

Makes: roughly 9 medium pancakes


Peach Puree:

  • Frozen or fresh peaches, about 8-9 oz of the small size frozen bag
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tsp or 1 tsp cinnamon (I used 1 tsp but we LOVE cinnamon, use 1/2 tsp for milder flavor)

Pancake Batter

  • 3 tablespoons ground flax seed, mixed with 3 tablespoons water (If you are not vegan you can use 1 egg)
  • 1 + 1/4 cup all-purpose flour
  • 1/2 cup quick cook oats
  • 3/4 cup almond milk
  • Peach puree
  • 2 tablespoons grapeseed oil
  • 3 tsp baking powder
  • 1/2 tsp salt


  • Organic non-stick spray for griddle
  • Use remainder of frozen peaches from the small bag (or slice a fresh peach) for topping pancakes
  • dairy-free buttery spread (we like Melt 2.0) for topping pancakes
  • real maple syrup for drizzling pancakes


1. Combine all peach puree ingredients in a small sauce pan. Heat over medium heat, stirring often. Once bubbling and thickened, remove from heat and puree with immersion blender. (Will be added to the batter right before cooking.)

2. While the puree mixture is doing its thing, beat flax seed mixture in a large bowl with almond milk and grape seed oil. Then add flour, oats, baking powder and salt. Mix until it just combined.

3. Heat griddle pan to medium heat. Use this time to finish the peach puree (see step 1).

4. Once the peach puree is done, slowly incorporate it in to the batter mixture. Stir until well combined.

5. Spray hot griddle pan with non-stick spray. Drop 1/4 cup of pancake batter on to hot griddle for each pancake. Space apart several inches for  room to flip.

6. Let pancake cook until bubbles appear in the middle and edges are set. Gently flip and cook on the other side for 2-3 minutes. These pancakes are very delicate, so flip carefully!

7. Cook remaining pancakes. Serve immediately by topping with sliced peaches, dairy-free buttery spread (or butter if not vegan) and a drizzle of real maple syrup.

8. Due to the denser nature of these pancakes, they keep well in the fridge for the next day or even freeze a batch for a quick heat and eat weekday breakfast.



We Got the Beet – Red Juice Recipe

we got the beet red juiceSo this is possibly the best red juice I’ve ever made. Really, EVER. I hope you will give it a try and let me know what you think! As always, the more organic versions of produce you can find and fit in your budget, the better.

This juice is full of good-for-you fruit and veggies, but here a two of the star power ingredients:

BEETS: lower blood pressure, boost stamina, fight inflammation, anti-cancer properties, full of vitamins and fiber and have detoxification properties. Read more here.

GINGER: anti-inflammatory properties, shows promise and diabetes and cancer fighter, fights nausea and other digestive issues. Read more here.



3 small-medium beets

3 large oranges

3 granny smith apples

2 red variety apples (I used pink lady)

2 very ripe pears

2 lemons

1-2″ section of ginger


Chop fruit according to your juicer specifications. I also peel my oranges and lemons before juicing. Run through juicer and divide equally among mason jars or store in one large mason jar. Makes 3-5 servings depending on serving size. It is best served chilled. (So if you want to drink it right away chill all your produce before juicing.) Always keep fresh juice refrigerated, it is highly perishable. Consume within three days for best flavor and to avoid spoilage.

Blueberry Pumpkin Power Muffins *New Recipe*

There’s a brunch potluck tomorrow. What am I bringing? Muffins! I wanted to make a dairy-free muffin so the little one would be able to at least enjoy a muffin, if she can’t have any of the other potluck dishes due to her dairy allergy. These muffins have no added fat and are packed with super good foods like blueberries, applesauce, pumpkin, chia seed, flax seed and oatmeal. As always, the more organic ingredients you can use, the better!

They are perfect for breakfast or a hearty snack. Enjoy them at room temperature or try warming and topping with butter or a dairy-free spread for something a little more indulgent.

Blueberry Pumpkin Power Muffins *New Recipe*

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-16 muffins

Blueberry Pumpkin Power Muffins *New Recipe*


  • 1 1/4 cups organic sugar
  • 1/2 cup no sugar added applesauce
  • 2 large eggs
  • 1 1/2 cups pumpkin puree or canned pumpkin
  • 1 drop doterra cinnamon essential oil
  • 1 teaspoon vanilla
  • 2 cups organic all-purpose flour
  • 1/2 cup quick cook oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon chia seeds
  • 2 tablespoons ground flax seed
  • 1 1/2 cups blueberries
  • Splash of almond milk as needed


  1. Preheat oven to 350 degrees.
  2. Grease non-stick muffin pans with organic non-stick spray or coconut oil.
  3. Mix sugar and applesauce until combined and smooth.
  4. Add in egg until well blended.
  5. Add pumpkin, cinnamon oil and vanilla, mixing until combined.
  6. Sift flour, oats, salt and baking soda.
  7. Slowly add sifted mixture to wet ingredients, mix well.
  8. Stir in chia seeds, flax seed and blueberries just until combined.
  9. If mixture is too thick, add a splash or two of almond milk to make it more pourable.
  10. Divide batter evenly in to muffin pans.
  11. Bake 20-30 minutes or until toothpick in center of middle muffin comes out clean.
  12. Let cool 15 minutes in muffin pan before removing, then cool completely on a wire rack.
  13. Store muffins in a closed container for 1-2 days at room temperature or 4-5 days in the refrigerator.

Red Juice, Green Juice … Good for Me Juice

Red juice, green juice ... good for me juice!

Red juice, green juice … good for me juice!

I started juicing last spring. I love it! This post isn’t going to be about the pros or cons of juicing. There are plenty of people out there having a juice war and I don’t need to be part of it. I figure if I want something to drink other than water, coffee or tea … the fresh juice I make at home is a great alternate to other sweet beverage choices. And my juice isn’t the only fruit and/or vegetables I eat. I think this is key. I’m still eating plenty of fresh whole fruits and vegetables.

Here are a few of my favorite juices to make. If living a healthier lifestyle is on your agenda for 2015, give one of these a try!

Helpful prep tip: wash all of your produce when you bring it home from the grocery store. Then you can just pull things out to start prepping for juice – without the step of washing it all right then too.

If available, I always prefer organic produce but know that’s not always possible in my area and that could be the case for you also.

Green Juice (pictured above)

Prep Time: 5-10 minutes

Makes 3-4 glasses

Juice together all of the below produce:

  • 1 pineapple, skin and core removed and cut in to chunks
  • 1 bunch of kale, stems removed and torn in to chunks
  • 1 handful of cilantro
  • 5-6 celery stalks chopped in to medium pieces
  • 3-4 green (granny smith) apples chopped
  • 1 kiwi, peel removed
  • 1 lemon, cut in to chunks
  • 1 lime, peel removed
  • 1 inch chunk of ginger


Red Juice (pictured above)

Prep Time: 5-10 minutes

Makes 3-4 glasses

Juice together all of the below produce:

  • 6-7 carrots, ends removed and chopped in to large chunks
  • 3 medium to large red beets, ends removed and quartered
  • 4-5 red apples, chopped
  • 2 oranges, peel removed
  • 1 lemon, cut in to chunks
  • 1 inch chunk of ginger


Best Ever Juice

Seriously. It's the best ever.

Seriously. It’s the best ever.

Prep Time: 5-10 minutes

Makes 3 glasses

Juice together all of the below produce:

  • 4 cara cara oranges, peel removed
  • 1 large navel orange, peel removed
  • 2 red apples, chopped
  • 2 green (granny smith) apples, chopped
  • 1 lemon, cut in to chunks
  • 1 lime, peel removed
  • 1 container of fresh cranberries


Lemon Berry Muffins Recipe

photo 1


I’m always looking for a new muffin recipe. Muffins can be healthy and great grab ‘n go breakfasts or snacks for the whole family. This new recipe below combines two of my favorite things: muffins and Chobani yogurt!

These taste so indulgent that no one will be the wiser that there are some powerhouse ingredients hiding in them such as protein-packed Greek yogurt, berries rich in antioxidants, and chia seed that’s high in fiber and omega 3s. As always, if you can get organic versions of any of the ingredients, even better!


Prep time: 15-20 minutes

Bake time: 23-28 minutes per muffin pan

Makes: 20 muffins


  • 1.5 cups sugarphoto 2
  • 1/2 cup refined coconut oil (you can use unrefined if you want to add more coconut flavor to your muffins)
  • 2 large eggs
  • 2 containers of lemon Chobani (only one is pictured)
  • 4 drops doTerra Lemon essential oil (optional – note not all essential oils are safe for consumption)
  • Zest from one lemon
  • 2.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups whole fresh or frozen berries (I used raspberries)
  • 3/4 cup unsweetened shredded coconut
  • 1 tablespoon chia seeds



1. Preheat oven to 350 degrees. Oil your muffin pan with non-stick spray or coconut oil. Make sure rack is in the middle placement so muffins will bake in the center of the oven.

2. Mix sugar and coconut oil in large bowl. Stir in eggs until well blended.

3. photoAdd Chobani yogurt, doTerra lemon essential oil (if using) and lemon zest. Mix until well combined.

4. Add in the flour, salt and baking soda a little at a time, stirring just until moistened.

5. Stir in berries, coconut and chia seeds.

6. Pour batter in to muffin pan, filling each muffin cup about 2/3 full. (This should make 20 muffins.)

7. Bake 23-28 minutes one muffin pan at a time. Tops should be slightly golden and only have a little give when touched.

8. Cool completely before storing in an airtight container. These should keep for 3-4 days on the counter … if they aren’t devoured before then.

And don’t forget, part of these reason these muffins are so yummy because they are #madewithchobani!









Magic Soup Recipe



Today we made magic soup. It wasn’t planned but it was totally perfect. We started the day playing tea party picnic on the living room floor. My son handed me a bowl with beans in it (pretend) and told me it was magic soup. I gladly ate my magic soup and thought, well we should make some real magic soup.

Funny thing is that I had homemade beef stock in the fridge from the day before, had beans in the pantry and some other veggies I needed to use up. Perfect magic soup ingredients!

The boy was excited that his play idea turned in to our real lunch.



  • 4-6 cups Beef /Chicken/Veggie stock (homemade if you’ve got it)
  • Oil – preferably grape seed or olive oil
  • 1 medium onion, medium chopped
  • 1 clove garlic through press
  • 1 can or 2 cups white beans – “magic beans”
  • 1 can diced tomatoes
  • Veggies rough chopped – we used celery and kale – “super power kale”
  • 4 cups water
  • 3 cups dried organic pasta noodles – we used some curly ones that we called “snake noodles”
  • To taste: Dried Herbs: thyme, oregano, rosemary (I just used a pinch of each.) + Salt/Pepper



1. Heat enough oil to cover bottom of soup pot. Add onion and any hearty veggies (like the celery). Cook until soft.

2. Add garlic, dried herbs and salt/pepper. Cook for a few minutes.

3. Add can of beans with liquid, can of diced tomatoes with liquid and broth. Stir to combine. Then heat until boiling.

4. Reduce to simmer. Add water, noodles and soft veggies (like the kale). Cook at a simmer until noodles are al dente.

5. Serve hot with grated Parmesan and crusty bread for dipping.

6. Have fun talking about your magic soup and what it will give you the power to do after lunch!


This should make enough for 4-6 people, plus some leftovers.

Or serve half that many and freeze the rest for another day like I did!


And besides the fun of calling it magic soup, check out why this really is magic soup …

Benefits of homemade stock from bones

What beans can do for you

Superfood Kale






Weekly Menu!


It’s Thursday. A little late, but don’t worry we’ve been eating dinner as planned. 😉 Here is our menu!

We are plugging away at our freezer meals stash. So dinner these days in still fairly easy, breezy.

(F) = from the freezer!


Sunday: Pork Cutlets (F), Pasta w/marina (F), Spaghetti Squash, Green Salad

Monday: Chef Salads

Tuesday: BLTs, Green Salad, Fruit

Wednesday:Pork Loin (F), Spinach Lasagne Roll-Ups (F), Broccoli or Corn, Green Salad

Thursday: Leftovers

Friday: Italian Meatloaf (F), Mashed Potatoes (F), Yellow Squash, Green Salad

Saturday: Beef Lentil Chili (F), Green Salad, Fruit


Lunch Choices:

  • Leftovers
  • Salads
  • Sandwiches


Breakfast Choices:

  • Homemade Banana Chocolate Chip Muffins
  • Fresh Juice: Sunshine juice = oranges, lemons, green grapes (pictured)
  • Peaches and Cream Baked Oatmeal
  • Cereal
  • Toast


Snack Choices:

  • Yogurt
  • Fresh Fruit
  • Veggies &  Hummus
  • Cheese Sticks
  • Granola bars





Weekly Menu!

IMG_5876While I’ve not posted one in a LONG time, we have still been eating (duh) and had a weekly menu almost every week. Thought I would get back to sharing our menus so you can see how exciting (not really) our meals are!

We are plugging away at our freezer meals stash. So dinner these days in still fairly easy, breezy.

(F) = from the freezer!


Sunday: Hot Dogs (boy’s request), salad, chips (um … this certainly isn’t the healthiest meal of the week. oops.)

Monday: Onion Meatloaf (F), mashed potatoes (f), green salad

Tuesday: Chicken & Rice (F), green salad or veggie

Wednesday: Ribs (F), rice, green salad or veggie

Thursday: Leftovers

Friday: Leftovers

Saturday: Chicken Fajitas or Burritos (using shredded chicken from the freezer!)


Lunch Choices:

  • Leftovers
  • Salads
  • Sandwiches
  • Quesadillas


Breakfast Choices:

  • Homemade Banana Strawberry Muffins (pictured)
  • Fresh Juice (pictured)
  • Peaches and Cream Baked Oatmeal
  • Cereal
  • Toast


Snack Choices:

  • Yogurt
  • Fresh Fruit
  • Veggies &  Hummus
  • Cheese sticks
  • Granola bars
  • Pretzels and peanut butter





Freezer Cooking Update

10 more weeks until baby’s due date! I’ve been diligently freezer cooking a little each week. And I just realized that after this next week … I should be done! I wish my freezer wasn’t in a messy, kind of dark garage so I could show you how much food I’ve done so far. It’s amazing!

After I am done, I am solely focusing on decluttering the house, stocking the pantry and other household staples and whatever other crazy things I come up with that must be done before the baby gets here (recaulking the toilets and the shower anyone?!). (I did give in and hire a cleaning company to come in and clean the house from top to bottom a week before baby is due … there’s just no way I am physically going to be able to clean the house like I want!)

Here are the meals I am preparing:

  • Lasagna  (ready to bake)
  • Chicken, Broccoli, Cheese and Brown Rice Casserole x 2 (thaw and bake)
  • Chicken Enchiladas x 2 (ready to bake) 
  • Sloppy Cubanos (just thaw and heat)
  • Chicken Cordon Bleu Casserole (just thaw and bake)
  • Meatloafs: Italian, BBQ, Onion/Mushroom (thaw and bake)
  • Rosemary Lemon Pork Chops (marinated, thaw and grill)
  • Fajita Chicken with onions and peppers (thaw and heat)
  • Rancher Steak Rub Pot Roast (seasoned, browned – throw in Crockpot to cook)
  • Sloppy Joes (thaw and heat)
  • Hamburger Soup (thaw and heat)
  • Pizza Casserole (ready to bake)
  • Chicken Pot Pies (ready to bake)
  • Green Rice Casserole (thaw and bake)
  • Lemon Garlic Chicken (thaw and heat)
  • Philly Cheesesteak Sloppy Joe (thaw and heat)
  • Spinach Lasagna Rolls (ready to bake)
  • Healthy Chicken Nuggets (thaw and heat)
  • Bean and Cheese Burritos (heat)
  • Italian Chicken (marinated, thaw and grill)
  • BBQ Chicken – Shredded (thaw and heat)
  • Ham and Cheese Roll Ups (ready to bake)
  • Peanut Butter and Jelly Sandwiches (thaw and eat)
  • Baked Oatmeal (thaw and heat)
  • Muffins (thaw, eat cold or warm up)
  • Breakfast casserole (thaw and heat)
  • Breakfast Burritos (heat)
  • Pancake mix (dry – ready to prepare)

There’s a good mix of entrees, lunch foods, snacks and breakfast items. I tried to also make some already cooked, some that need baked and others that will still need to be grilled. This will add some variety to our meals, rather just casserole after casserole. (Don’t get me wrong. I love casseroles.)

You’ll see there’s only one soup. Normally soup is extremely budget-friendly and freezer-friendly … but my husband isn’t much of soup-lover so that really almost eliminates that category for us. I can get away with an occasional soup and chili always works – but I can’t add much soup in to our freezer planning as I would be the only one eating it!

And with my food sensitivities, I am trying to keep the inclusion of corn, egg and yeast products to a minimum either by checking ingredients carefully or making things from scratch if I have to. Post-baby I will relax on these sensitivities some but still need to be careful not to overdue my intake of these foods or I will find myself not only dealing with a newborn – but also a long list of ailments that will leave me not feeling very good.

What are you favorite freezer-friendly meals?