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Halloween Fun for the Whole Family

By • October 23, 2018 • About, All Things Food, Entertainment, Family fun, Holidays, Holidays, Mom Life, My Favorite Things, Recipes, Richmond

I’m guessing by now you can all tell that Halloween is my all-time favorite holiday. Between the creative costume ideas, the scary movies,  the fall weather and the pumpkin-flavored everything, what’s not to love?? Even if Halloween isn’t your favorite, you won’t be able to deny the cuteness and fun of the activities, recipes and crafts below.

 

15 Halloween Crafts, Recipes and Activities To Try Today

 

CRAFTS and SENSORY

 

Photo credit: I Hearts Arts n Crafts’

Fluffy Pumpkin Slime– This would be such a cute activity to try at a playdate or to give away as favors at a preschool class party. I love the idea of putting the slime in glass jars and then decorating them to look like jack-o-lanterns. I’d suggest sprinkling in some pumpkin pie spice which is a lot easier to find than the pumpkin scented oil the author suggests using.

Photo credit: Mom Dot

Spider Web Mason Jars- I love how simple these jars are, and how cheap they’d be to make. I’d recommend getting some glow-in-the-dark glue sticks to make these decorations even cooler.

Photo credit: The Inspiration Edit

Halloween Monster Rocks– This is a great craft for toddlers, and all you need are rocks, paint, glue and google eyes.

Photo credit: Million Ideas Club

Halloween Hand and Footprint Canvas Art– How flipping’ cute are these. I love all of these different options so you can choose the one you like the best, or you can make them all! All you need is paint, glitter, sticker letters, and googly eyes.

Photo Credit: Clare’s Little Tots

Witch’s Potion Sensory Bin– How cute is this? Toddlers and big kids alike will love playing with this cool witch’s brew! Find the water beads here. You can turn the clear water beads into different colors with food coloring. Clare from the blog Clare’s Little Tots also turns this into a fine motor activity by having the children use large tweezers to transfer the plastic insects and googly eyes into smaller pumpkin containers.

 

RECIPES

 

Photo credit: The Seasoned Mom

Jack-O-Lantern Mac and Cheese Cups– So cute and so simple! Plastic cups, a sharpie, blue box M&C and a cucumber stick stem make this fun Halloween lunch complete!

Photo credit: Delish

Ghost Pizza Bagels– 4 ingredients make this recipe another super simple, but adorable appetizer for everyone in your family! Seriously, who can resist a pizza bagel?

Photo Credit: I Knead To Eat

6 Ingredient Monster Cookies– Kids will have a great time mixing in the food coloring and choosing which eyeballs go on each cookie. Using white cake mix as a shortcut makes this recipe quick and easy.

Photo credit: Spaceships and Laser Beams

Crescent Roll Witch Hats– Anyone else find crescent rolls seriously addicting?  Well, this recipe adds two kind of cheeses and salami to them! Yum!

Photo credit: Two Sisters Crafting

Candy Corn Popcorn– I feel like candy corn is one of those love it or hate it foods. Everyone has that one friend who ate too much of it as a child, and can’t even look at it to this day. I had the same experience with those gummy peach rings, but that’s a story for another time. Anyway, this recipe would work even for those who don’t usually do candy corn because here it’s mixed with buttery, salty popcorn. I personally can’t resist a salty/sweet combo like this one.

 

GAMES and ACTIVITIES

 

Photo credit: Spirited Puddle Jumper

Halloween Ghost Bowling– White paper cups, a sharpie, an orange and the patience it takes to continually restack the cups, are all you need for this game that will keep toddlers busy for at least thirty minutes.

Photo credit: Anything for an M&M

Refrigerator Jack-O-Lantern– Create a pumpkin out of orange paper and cut out shapes for the eyes and mouth out of a sheet of black foam. Tape the pumpkin to your fridge and then stick the foam face shapes onto the pumpkin with magnetic tape or masking tape. Ask your child to make a happy pumpkin, a sad pumpkin or a surprised pumpkin. This is a great social emotional activity that teaches kids how our faces can convey what we’re feeling.

Photo credit: Teachers Pay Teachers

Monster Freeze Dance– Kids LOVE a freeze dance. All you need is some fun Halloween music. I love this playlist!

Photo credit: Celebrations.com

DIY Photo Booth– Hang up a plastic black or Halloween tablecloth and orange crepe paper to create a fun backdrop. Make your own photo props with wooden dowels and construction paper or purchase cheap props at The Dollar Tree. Funny glasses, headbands, necklaces and hats all make great props! Have a blast taking pictures of your cuties!

Photo credit: Teachers pay teachers

Halloween Party Scoot Game– Get kids moving with this fun party game. Game cards tell kids what to do from showing off their best scared face to walking like a zombie. The game template can be purchased for only $3.25 at teacherspayteachers.com, but you could also use the idea to make your own. All you need is some notecards and markers.

 

LOCAL ACTIVITIES

Hey Richmond friends, check out these links for all the info on Halloween happenings in RVA during the next week!

Richmond Mom Halloween Guide 2018

Richmond Times Dispatch Halloween Guide: Kid-Friendly Events

Completely Kids Richmond’s Where to Find Trick or Treat Fun

Virginia.org’s Family Fun Calendar of Events– This site lists events happening all around Virginia. Check it out because there is nothing like a day trip to experience the fall foliage in our beautiful state!

Wishing you all a safe, fun-filled and festive Halloween!

♥ Erin

 

 

 

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Healthy Snack Ideas for Babies and Toddlers: Creating Healthy Eaters, One Snack at a Time

By • September 6, 2018 • About, All Things Food, Failures and Successes, Meal planning, Mom Life, My Favorite Things, Parenting, Recipes

Hey All, anyone dealing with the joy and the rapture of excessively picky eaters? My kids were the WORST, but they’re finally all at a point where they are willing to try new things, even if they are green!  I credit following these five food tenets with helping my kids to become more adventurous eaters:

1.) Expose kids to as many foods as you can, with a variety of colors, shapes and textures. Start early!

2.) Let kids try the food off of your plate. My kids often try things they wouldn’t normally try because they see me eating it, and they always want to have whatever I have. This is why I usually wait until they’re in bed to eat dinner. Scavengers and thieves, every last one of them.

3.) Don’t force, but encourage kids to take one taste and only one taste. If they really don’t like it they won’t have to have any more. Often at my house this involves bribery. For example, you can have more potatoes if you try one bite of zucchini.

4.) Get kids excited about being healthy. Take them to the farmer’s market and let them pick out whatever appeals to them. Get them involved in the kitchen.

5.) Set out a few plates of healthy fruits and vegetables just before dinner is ready and create your own vegetable happy hour. You’ll be surprised how kids will eat what is in front of them, especially if they are really hungry.

If you’re still in the weeds and struggling to find ANY foods your kids will eat today, I see you. If you’re pulling your hair out because all of the foods that kid loved last last week are suddenly disgusting to him now, I have your back. I give you the snack deas that worked for my own three picky people, and the hope that it won’t always be like this.

Yogurt tube popsicles– Super simple idea here. Just put one of those yogurt tubes in the freezer for a healthy and satisfying popsicle. These are great for babies who are teething! If you’re into making your own, here’s a link to buy the tubes.

OLYMPUS DIGITAL CAMERA

Smoothies– Healthy smoothie recipes are everywhere for a reason. I love that you can pack them full of veggies, protein and healthy fats and they can still have a milkshake flavor and consistency. I love that they can be thrown into a sippy cup for maximum portability. My favorite smoothie secret ingredients are: Vega Protein and Greens tropical protein powder, hemp seeds, mango and spinach mixed with ice, almond milk and greek yogurt. The color turns out neon green and my kids love it!

Yogurt or smoothie bites– I used to make these all the time for my babies, when they were babies. Line a plate with parchment paper and place small dollops of greek yogurt or smoothie onto it and place it in the freezer. When frozen these make delicious and healthy little bites that most kids can’t resist.

Egg cups– Scrambled eggs in a muffin tin have to be up there as one the greatest ideas in history. Make these bad boys ahead and kids can get all the health benefits of an omelet in a minute or less. You can mix and match cheese and veggies as much as you want until you find what your kids will eat. I love all of the variations above from Life Made Sweeter.

Photo credit: Fresh April Flours

Hard-boiled eggs– Believe it or not, my kids love hard-boiled eggs. I always hated them as a kid, but my kids have inspired me to give them another try. I love this recipe for making them in my Instant Pot. There are no pots on the stove and no watched pots to deal with. I usually make a large batch on Sunday and then simply rinse out the pot before reusing it to make a large batch of soup for my lunches that week.

Photo credit: Ambitious Kitchen

Chocolate zucchini muffins– A friend of mine recently made these and they were delicious. I highly recommend making these for breakfast or snack time and then using the leftover zucchini for dinner. Remind your child that the dinner zucchini is the same one from the muffins he or she had earlier. Who knows? It could work.

Homemade Trail Mix in a Muffin Tin– Take some safe foods like cheerios, or pretzels and mix in some newer foods like sunflower seeds, pistachios and dried fruit.

 

Photo credit: Minimalist Bakerhttps://minimalistbaker.com/banana-bread-granola/

Banana Bread Granola– If I’m being totally honest, this stuff is like crack to me, and I can no longer keep it in my house. The recipe comes from one of my all-time favorite food bloggers, The Minimalist Baker. It’s full of healthy fats and fiber and is a perfect snack for kids, just not for an almost forty year old mom struggling to keep the weight off. 😉

Photo credit: Baby Foodie

Oatmeal cups– Like the egg cups above, I love how portable these are, and that they can be made ahead and customized any way you want.

Photo credit: In The Kids’ Kitchen

Wrap pinwheels– Simply spread your child’s favorite spread on a whole wheat wrap or tortilla and top with their favorite things. Next, roll it up and cut it into bite size circles. My kids favorites are: almond butter, bananas and chia seeds, hummus, cucumber and roasted red peppers and tomato sauce, turkey pepperoni and shredded mozzarella cheese. That last one can be put in the toaster oven for a few minutes for maximum deliciousness.

Photo credit: CD Kitchen

Spinach and Black Bean quesadillas– This can be adjusted to your child’s taste, but the black bean and spinach combo seems to be the favorite at my house. Quesadillas are a great way for kids to get extra veggies because the cheese distracts them!

Soup, there it is– My kids love the healthy soups I make, and I make sure they are always chock full of veggies. Their favorites are my vegan lentil, vegetable barley and Greek lemon chicken.

Photo credit: Healthy Little Foodies

Veggie fritters- I recently made a version of these with some leftover spaghetti squash that I knew wasn’t going to get eaten otherwise. I love that you can really take any leftover veggie that sautés well, throw in an egg and some flour or bread crumbs and you’re good to go. The rainbow fritters above are made with gluten free chickpea flour, and look amazing.

Muffin Tin Dip Spread- On one side of a muffin tin add hummus, greek yogurt, nut butter, etc. and on the other add sliced fruits and veggies like apples, cucumbers, carrot sticks, snap peas. Encourage children to try different food and dip combinations.

Kale chips– My kids and I are all salty food fiends so sprinkle some sea salt on these babies and we are all over them. I love getting one of those giant bags of kale and making two or three batches. They usually don’t make it past day one, I kid you not.

Photo Credit: The Nutrition Adventure

Banana sushi– I love this as a cute snack or dessert idea! I’ve actually never tried this one, but I think I will have to now.

* Remember that babies and toddlers have tiny stomachs and don’t need to eat as much as we do, so any of these snack ideas could also be used to replace another daily meal. Variety is important in your child’s diet, but think of it in terms of weeks and months, not days. If your toddler only wants egg cups today, let them eat all the egg cups! They will try something new tomorrow or the next day, and by then there is a good chance they will hate the egg cups anyway. Isn’t parenthood fun?

Happy healthy eating to you and your munchkins! With a little patience, some cursing under your breath, (ok, a lot of cursing under your breath) and time, I swear you will have your own (sometimes) healthy eaters. Good luck, and God speed to you all!

♥ Erin

 

 

 

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5 Quick and Easy Recipes For When You Have No Time (Or Energy) To Cook Dinner

By • August 15, 2018 • All Things Food, Recipes

Happy Hump Day! How has your week been going? This week has seriously got me like:

 

Yep, pass out on the floor of the grocery store tired. BTW, if you haven’t watched the hilarious Sharon Horgan on Amazon’s show, Catastrophe, you have seriously been missing out! Anyway, I’m frickin frackin exhausted, but for some reason, these kids still expect me to feed them, and I should probably have something to go with my favorite dinner.

Sorry, not sorry

All of these recipes are:

  • Made with 10 ingredients or less
  • Done in 30 minutes or less
  • Full of healthy, whole food ingredients

 

Photo credit: Gimme Delicious

Print

Healthy Roasted Chicken and Veggies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Layla from Gimme Delicious

Ingredients

  • 2 medium chicken breasts chopped
  • 1 cup bell pepper chopped any colors you like
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1/2 cup tomatoes chopped or plum/grape
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon paprika optional

Instructions

  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Print

Shrimp Fried Rice

Prep Time 5 minutes
Cook Time 10 minutes
Defrosting 10 minutes
Total Time 15 minutes
Servings 4
Author esorkin916

Ingredients

  • 1 dozen small frozen shrimp
  • 1 tbsp olive oil
  • 1/2 tbsp garlic
  • 1 cup frozen stir-fry veggies
  • 1/2 cup frozen edamame
  • 1 tsp sesame oil optional
  • 1 tsp fish sauce optional
  • 3 cups cooked or frozen brown rice - sub with cauliflower rice if you want to go low-carb
  • 2 tbsp low-sodium soy sauce
  • 2 eggs

Instructions

  1. Defrost the frozen shrimp- Place them in a strainer and then submerge the strainer in a large bowl of ice cold water. Let sit for 5 minutes and then replace the water in the bowl with more cold water for another 5 minutes. 

  2. While the shrimp is defrosting, heat a large skillet or wok with the 1 tbsp. olive oil.
  3. Add the 1/2 tbsp. of garlic and, after 30 seconds, the edamame and stir-fry veggies and cook for 3 minutes.
  4. Add the brown rice, 1 tsp. of sesame oil, 1 tsp. of fish sauce and 2 tbsp. of soy sauce to the veggie mixture and cook for another 2-3 minutes.
  5. Take the defrosted, pre-cooked shrimp, dice it into bite-sized pieces and add it to the rice.
  6. Finally, push the rice mixture over to one side of the skillet and add the two eggs to the other side. Mix the eggs until scrambled and the fold them into the rice mixture. Serve and enjoy!

Recipe Notes

You can substitute brown rice with lower carb cauliflower rice or even cooked soba noodles.

Feel free to add in any extra veggies that your family would enjoy.

Print

Spicy Baked Turkey Burgers

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author esorkin916

Ingredients

  • -2 lbs. of 93/7 lean ground turkey
  • -3/4 cup of plain greek yogurt
  • -1/4 cup diced white onion
  • -1/4 cup of sweet peppers red yellow, orange
  • -1 Tablespoons of your favorite hot sauce
  • -1 Tablespoon of minced garlic
  • -1 teaspoon of fennel seeds
  • -1 teaspoons of red pepper flakes
  • -pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Add ground turkey, along with all other ingredients, to a large bowl.
  3. Mix ingredients well with your hands and roll into patties.

  4. Place patties on a foil-lined baking sheet and bake the patties for 20 minutes.

Recipe Notes

If you don't like spicy food or making this for little ones, feel free to omit the hot sauce and red pepper flakes and sub with garlic powder, smoked paprika or any spice you prefer.

I like to eat these turkey burgers on top of salad or on their own topped with a large dollop of greek yogurt and hot sauce. 

 

Photo credit: Life as a Strawberry

Print

Instant Pot Salsa Chicken Taco Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author esorkin916

Ingredients

  • 2-3 lbs. boneless, skinless chicken breast
  • 1/2 cup low sodium chicken broth
  • 1 cup salsa
  • 2 tsp taco seasoning
  • 1 cup black beans
  • 1 cup shredded spinach

Instructions

  1. Place chicken breast into the Instant Pot, sprinkle with taco seasoning, add spinach and black beans and then pour chicken broth and salsa on top to cover.

  2. Seal the instant pot, hit the poultry button and set the timer for 15 minutes. 

  3. While the chicken is cooking, chop the tomatoes, avocados, cilantro, lettuce and anything else you want to add to your taco bowls

  4. When the timer goes off, turn the nozzle on the cover to naturally release the steam.

  5. When all of the steam has been released, about 5 minutes, shred the chicken inside the pot with a fork.

  6. Serve the salsa chicken over brown rice or cauliflower rice or you can use it as taco filling in tortillas. 

Recipe Notes

If you don't own an Instant Pot, this recipe can be made in a slow cooker with the same low level of effort, but it will take longer. Throw in all ingredients on low for 4-6 hours and go about your day.

Our favorite taco bowl toppings are:

  • Shredded lettuce
  • Diced tomatoes
  • Diced red onion
  • Diced jalapeños
  • Diced avocado or guacamole
  • Chopped cilantro
  • Greek yogurt or sour cream
  • Extra salsa

 

Photo Credit: Kitchn.com

Print

Crispy Sheet Pan Gnocchi and Veggies

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Sheela from Kitchn

Ingredients

  • 1 pound fresh shelf-stable or frozen gnocchi
  • 2 medium bell peppers or one bag of frozen bell peppers cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion cut into 1-inch chunks
  • 2 tablespoons minced garlic
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves optional
  • Grated Pecorino Romano or Parmesan cheese optional

Instructions

  1. Arrange a rack in the middle of the oven and heat to 450°F and line a rimmed baking sheet with foil
  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese, if using.

If the thought of making another dinner has you more like this….

.

YAAASS

than this….

Why is this weirdo so happy to be slicing tomatoes?!

You need to try one of these quick and healthy meals, and don’t forget your “fruit salad”!

♥ Erin

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Summer Traveling Hacks for Vacationing with Kids

By • June 21, 2018 • About, Recipes

Ah, the family summer vacation! Traveling with kids is certainly an adventure. At times it can be wonderful. There is nothing like seeing the world through the curious eyes of a child. However, sometime after that second bathroom stop and first meltdown, that wonder begins to fade. We’ve put together a collection of travel hacks to simplify your trip and hopefully create a more pleasant environment for everyone.

Our Favorite Travel Hacks

Packing: Plan Before You Go

No matter how many times I’ve traveled with my three kids, I still always feel like I’m forgetting something! These packing lists help me feel more calm and organized. Also, it’s important to remember that, unless you’ll be traveling in the middle of nowhere, most commonly forgotten travel essentials can be purchased wherever you go. Try not to stress too much.

The Ultimate Packing List from Smarter Travel

Traveling with Baby Packing List from Our Handcrafted Life

Ultimate List of Road Trip Necessities from Peanut Blossom

Beach and Pool Packing List from Life With Heidi

Carry-on Checklist for International Flights

For Older Kids, Try this Packing List Kids Can Use To Pack Themselves from Kristi at I Should Be Mopping The Floor. That blog title is my favorite!

Be sure to fit the Travel Mamas for a great collection of packing lists, a directory on baby gear rental companies, and much more. One of my favorites is their Airplane Travel Kit for Babies and Toddlers.

 

Keep ’em Fed, Keep ’em Happy!

Snackle Boxes-My friend swears that this is one of the most important elements of a successful road trip with her 3 boys. Click on the photo to get your own!

 

Or try these snack trays. This ingenious mom even put a chalkboard on hers so they double as a fun activity.

 

  • Leave the sippy cups at home and turn any cup into one with these Silikids Siliskins, or you can make your own with cling wrap.

  • Freeze water bottle or juice boxes instead of packing ice packs.

 

 

Staying Comfortable on the Road and in the Air

No Bob Panda– I haven’t tried this personally, but it seems like a soft, comfortable way to avoid slumped over heads in the car seat.

 

Travel pillow or Foot rest– These can make kids more comfortable in the car, and also provide neck, shoulder and back support. They’ve also been known to make children’s car naps last longer. Hallelujah! A happy kid is the most important element of a pleasant trip.

Pacifiers- If your child is still using a pacifier to soothe themselves, you want to have lots of backups. I often drive my three kids to Ohio while my husband is at home working. I always felt like the pacis must have a magnetic pull that draws them into the most difficult to find hidden spaces of my van. Trust me, you don’t want to be without one when you need it most. Use a small tupperware to keep extra pacis clean and easy to find. Store it somewhere easy to reach, like your center console.

 

Keeping The Car Organized and Clean-ish

We bring along this JJ Cole Diaper Caddy that has held up since our eight year old was born. There is room for plenty of diapers, wipes and there is a compartment where we keep diaper cream, children’s ipuprofen, medicine syringes, bandies, etc. I also love this Wipe case from Skip Hop. It makes diapers changes on the go so easy! I kept one of these in my car at all times for years. You never know when you’re going to need it.

 

 

  • Bring an extra sheet to cover the floor of the car and/or the seats. When you get where you need to go you can just remove the sheet and shake out all the crumb

 

Use a cereal storage container as a portable trash can.

 

 

 

Use cupcake liners to keep cup holders clean.

 

 

Keep the car organized with these cheap dollar store containers and caddies.

 


Entertain Me!

 

  • Kid-friendly headphones- My kids love these Cozy Phones. I love that they stay on and are comfortable. Also, the cord that comes with them is soft and not rubbery.

 

 

 

 

Use metal baking trays as a hard surface for kids to color, eat or play with magnets on.

 

 

Buy cheap window clings to keep kids busy during long flights.

 

Better Safe Than Sorry

 

  • Don’t forget to include a first aid kit: I love this DIY Kit from Mama Cheaps. It’s small enough to put under the passenger seat in the car or in a carryon on an airplane.

 

 

  • On one of our last trips, we got a flat tire. Neither my husband or I had a clue how to change it, so this would’ve really come in handy.

 

  • I love this bracelet idea, especially if you have a child who likes to wander. If they get lost in a busy airport or highway rest area, people will be able to call you right away. Find the beads here.

 

Gear for When You Get There

These items can easily be folded down and put into a car or stuffed into a suitcase:

  • Mac Folding Wagon– Carry luggage and all that baby gear with this large wagon that folds down as small as an umbrella stroller.

 

 

 

  • White Noise Machine– I’ve had this one for eight years. It’s very simple and a little bulky, but it travels really well and works like a charm.

 

For everything you need that you can’t bring with you:

  • Baby Gear Delivery Service– If you desperately need a crib, high chair or even toys to keep your kids happy during your trip, check out this directory to find baby gear that can be delivered right to your hotel or rental.

 

More Great Links

Check out Modern Mom Blog for a VERY Comprehensive Guide to Air Travel with Baby or Toddler

Amazing List of Travel Hacks

They aren’t kidding about those airplane bathroom changing “tables”, but don’t let them scare you off. Travel with kids is possible! (But, yeah, if you can get people to come to you, you should do that.)

I hope these resources and ideas will help make your travels go smoothly this summer!

Happy Trails, Peeps!

♥ Erin

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Get Your Green On w/these 7 Delicious Salad Recipes

By • May 18, 2018 • All Things Food, Meal planning, Recipes

It’s fresh produce season! Make a trip to your local farmer’s market this weekend and try one of the gorgeous and tasty salad recipes.

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Spicy Baked Turkey Burgers

By • February 17, 2018 • All Things Food, Recipes

Now that I’m back on the clean eating wagon, I’ve been in search of healthy, low-cal recipes that actually taste like something, and damn, these healthy turkey burgers really fit the bill. I usually eat them for lunch with a small container of Fage 0% Greek yogurt drizzled with hot sauce and a bunch of grape tomatoes, baby carrots and snap peas. You can also eat them as a quick snack.

They are:

  • spicy
  • flavorful
  • moist (apologies to those of you who hate that word, but they are, dammit!)
  • low fat and low calorie
  • full of lean protein

Healthy really can be tasty! Of course, nachos still taste better, but these are pretty good.

Print

Spicy Baked Turkey Burgers

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • -3 lbs. of 93/7 lean ground turkey
  • -1 cup of plain greek yogurt
  • -1/2 cup diced white onion
  • -1/2 cup of petite sweet peppers red, yellow, orange
  • -2 Tablespoons of your favorite hot sauce
  • -1 Tablespoon of minced garlic
  • -1 teaspoon of fennel seeds
  • -2 teaspoons of red pepper flakes
  • -pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Add ground turkey, along with all other ingredients, to a large bowl.
  3. Mix ingredients well with your hands and roll into patties.

  4. Place patties on a foil-lined baking sheet and bake the patties in shifts for 20 minutes. I can usually fit 15 patties on a sheet at one time, so I bake two rounds of mini-patties

  5. Once patties are out of the oven, heat a large skillet over medium high heat and sear them on each side for 2 minutes.

Recipe Notes

  • This recipe makes about 30 mini-burgers or around 15 regular sized patties.
  • If you don't like spicy foods feel free to omit the hot sauce and red pepper flakes or reduce the amount of hot sauce from 2 tablespoons to 1.
  • Feel free to skip the last step if you're short on time. It takes a little more fat off the burgers and give them a nice sear, but I've skipped it before and they still taste great. 

Enjoy these burgers, and if you have a favorite low-cal, healthy recipe, please leave me the recipe in the comments!

♥ Erin

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Yummy and Comforting Greek Lemon Chicken Soup

By • February 10, 2018 • All Things Food, Meal planning, Recipes

The flu virus has completely fucked up my entire week, ladies and gents!  The only bright spot was when my in-laws went to the grocery store for me. They not only got me everything we needed to survive this wretched week, but they also brought us three large containers of Avgolemono, lemon/egg soup, from their favorite Greek restaurant. Avgolemono is a thick and hearty soup that tastes so comforting, especially when you’re sick. Unfortunately for everyone in our house, someone (me) ate all three containers in one day. Below is my attempt to make my own version of this traditional Greek soup.

After my family ate this soup, my husband called me from work to tell me how much he loved it and my son kept asking me if I really made this from scratch without a recipe. You too can have your family compliment you, all while doubting your honesty, if you try this soup!

Enjoy!

Print

Greek Lemon Chicken Soup

Course Soup
Cuisine Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 small onion, chopped
  • 1 dozen baby carrots or 2 large carrots, chopped
  • 6 cups chicken broth or 2 tbsp. Better than Boulliuon Chicken broth with 6 cups water
  • 1/2-1 cup chopped or shredded cooked chicken Not gonna lie, I used Chick Fil A's grilled nuggets, but rotisserie chicken would also work.
  • 1/2 cup acini di pepe, orzo or rice, uncooked
  • 2 medium red-skinned potatoes, chopped into bite-sized pieces
  • 1 cup chopped spinach, fresh or frozen
  • 1 egg beaten
  • 1/4 cup lemon juice
  • salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of oil in a large stock pot or Dutch oven and add in the minced garlic and sauté for 30 seconds. Don't worry if you burn the garlic. The soup will still taste good, (speaking from experience here).

  2. Add the onion and carrot to the pot and sauté for 5 minutes or until onions become translucent.

  3. Pour in the 6 cups chicken broth and bring everything to a rolling boil.

  4. Add the chopped potatoes, spinach, chicken and the 1/2 cup of pasta or rice to the pot and simmer according to the package directions. I used acini di pepe and cooked it for 10 minutes. 

  5. Add 1/4 cup lemon juice and salt and pepper to taste. You may want to add less lemon juice or more, depending on how lemony you want your soup to be. 

  6. Crack and beat one egg in a small bowl. Temper the egg by slowly adding hot broth one spoonful at a time to heat up the egg without scrambling it.  If you put in the cold egg you'll have bits of scrambled egg in your soup instead of one that's been incorporated in to create a thick and creamy soup.

Recipe Notes

Serve the soup with crumbled feta cheese to really enhance the flavors. 

You can always swap the veggies for anything you have on hand. I just happened to have spinach and red-skinned potatoes that I needed to use up.

I love using this Better than Bouillon soup base because it lasts a long time and make a ton of broth without taking up a lot of room in the fridge. 

If you want a more standard chicken soup, feel free to omit the lemon juice and/or the egg, but honestly, I think that would be a mistake.

For more on how to temper eggs, check out this video. 

 

I’m praying that the flu stays far away from the rest of you and that Punxsutawney Phil is proven to be a dirty, stinkin’ liar. Three cheers for an early spring!

♥ Erin

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A Dozen Delicious Healthy-ish Holiday Recipes

By • December 19, 2017 • About, All Things Food, Holidays, Recipes

Are you ready for the holidays yet, ladies? We’re in the home stretch now! School is out for my kids all week, which means we’ve been watching lots of holiday movies, playing outside in this unseasonably nice weather, and doing lots of baking! I love cooking, especially when my kids get into it too. This week, I’ve gathered a dozen recipes; four appetizers, four main courses and four desserts, for you to try over the holidays. They are all uncomplicated, tasty and healthy-ish.

Healthier Holiday Recipes for Every Occasion

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Appetizers and Sides

Layered Greek Dip– This delicious dip is full of healthy greek yogurt, hummus and veggies. Make it even healthier by serving it with carrot and celery sticks. (via Well Plated)

Holiday Wreath Salad– This salad not only tastes great, but it looks so pretty and festive. It’s also packed with vitamins, minerals and fiber. (via Flavour and Savour)

Butternut Squash and Spinach Roll-ups- This is a new take on the classic ham and cheese or pizza crescent roll-ups. These babies have under ten ingredients and are done in under 25 minutes. (via Cook with Manali)

Oven Baked Brie– This is such a simple recipe, but it looks so elegant. You can put put it together with only six ingredients, and four of those you probably already have on hand. It tastes great with sliced apples or pears. (via Diet Doctor)

 

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Main Dishes

Balsamic Pot Roast– Balsamic vinegar makes this roast super flavorful. This is a great dish to throw together first thing in the morning or even overnight because it slow cooks for up to twelve hours. (via Joy Food Sunshine)

Sweet Potato, Kale and Black Bean Casserole– This vegan recipe has enough flavor packed into it to please the meatiest of carnivores! It includes a recipe for roasted garlic sauce that is seriously amazing. (via Happy Kitchen Rocks)

Simple Garlic and Herb Roasted Turkey Breast– 8 ingredients and 4 steps make this dinner a super easy one. You can also make more than one if you’re serving it for a larger family dinner. (via Flavor The Moments)

Orange Cranberry Chicken– I don’t usually cook with whole chicken or chicken thighs, but this looks like something I could handle. The orange and cranberry flavors really make this dish taste special. With only 5 ingredients and 10 minutes of prep time, I think this may become a new holiday favorite! (via Eat Train and Love )

 

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Desserts

Chocolate Pomegranate Bark– Tis the season for pomegranates! They are wonderfully juicy and tart and full of vitamin C and antioxidants. This bark has only three ingredients: pomegranate seeds, roasted almonds and dark chocolate. Need I say more? (via Super Healthy Kids)

Gingerbread Nice Cream– Who else loves gingerbread just as much as, if not more than, a PSL? This “ice cream” is dairy free and vegan, but the gingerbread flavor makes it feel so decadent that you won’t mind. (via Feasting on Fruit)

Instant Pot Angel Food Cake– I am in LOVE with my Instant Pot, but I haven’t attempted a cake recipe in it yet. That’s why I was so excited to find this simple recipe for angel food cake. It’s fat free, which means practically guilt-free, and it requires very little effort on my part. Yay! (via Temecula Blogs)

No Bake Chocolate Peppermint Balls– Chocolate and peppermint go together like Santa and his reindeer so this recipe is a no-brainer. It had me at no-bake, which is basically code for fast and easy. It’s a perfect recipe to make with the kids this week. (via Happy Healthy Mama)

 

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A Few Drink Recipes: Because, Kids.

Holiday Wine Slushie– It’s so brilliantly simple! Add red wine, frozen cherries, a bit of sugar and ice to a blender and you have deliciously festive slushies. (via Fitful Focus )

Frosty’s Frosted Moscow Mules– This drink was created by one of my favorite bloggers. Her site, Half Baked Harvest, is full of delicious and beautiful recipes made with real food. Her take on the classic Moscow mule calls for adding peppermint extract, grapefruit juice and pomegranate seeds. So refreshing!

Bailey’s Cocktail with Coffee Ice Cubes– I love iced coffee. I don’t care if it’s winter time. Amp up your afternoon cup by filling it with coffee ice cubes, Baileys and whipped cream vodka. If that won’t take you through until after bedtime, I don’t know what will. (via Spaceships and Laser Beams)

Wishing all of you a healthy, happy and tasty holiday!

♥ Erin

PS-Find me on Pinterest at A Good Enough Mom for even more healthy holiday recipes.

 

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Vegan Lentil Soup-Hearty, Healthy, Delicious and Ready in 30 Minutes!

By • December 1, 2017 • All Things Food, Recipes

My kids are on a lentil soup kick right now. What can I say? I grow ’em wonderfully weird. I made this recipe last week, and it was such a hit that I’m making it again today, this time with my pal, Ingrid.  This recipe is perfect for this time of year. It’s vegan, and full of fiber and vitamin-C rich greens, so it’s a good detox food to try in between all of those Christmas cookies. Try it tonight!

If you don’t yet own a beautiful goddess like Ingrid, you can still make this recipe. Just see the note below on increasing the cook time.

Print

Vegan Lentil Soup

Course Main Course
Cuisine Instant Pot, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves pressed or 2 T minced
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric curry powder or other spices you enjoy
  • ½ teaspoon dried thyme
  • 1 teaspoon salt more to taste
  • 1/4 tsp. black pepper
  • 1 large can 28 ounces diced tomatoes, drained
  • 1 cup brown or green lentils picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups chopped fresh greens- spinach kale, collards-tough ribs removed
  • Juice of ½ to 1 medium lemon 1-2 Tablespoons, to taste
  • Feta cheese optional

Instructions

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery.
  2. Saute, stirring occasionally, until tender, about 5 minutes.
  3. Add the 2 T garlic, 2 tsp cumin, 1 tsp turmeric or curry powder, 1/2 tsp. thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  4. Add the cup of lentils and pour in the 4 cups of broth, 2 cups of water and can of diced tomatoes. Stir.
  5. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
  6. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  7. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Serve sprinkled with feta cheese and seasoned with salt and pepper, if needed.

Recipe Notes

  • Keeps in the refrigerator for about 3 days, and freezes well too.
  • If your kids, like mine, prefer more of a pureed soup, throw 3 cups of the cooked soup into the blender. Blend until smooth and then stir back into the pot.
  • I omitted the celery and carrot when I made this for my kids because they won't eat them, but upped the greens to three cups.
  • If you don't have an Instant Pot yet, you can make the soup on the stove, but increase the cook time from 12 minutes to 35 minutes. 

Recipe adapted from: KitchenTreaty.com and CookieandKate.com

Happy healthy eating…..or happy cookie eating! I don’t judge.

♥ Erin

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Instant Pot, Whole 30 Pot Roast-Fridge to Table in Under 2 Hours

By • November 28, 2017 • About, All Things Food, Recipes

I jumped on the Instant Pot bandwagon hard when, in a momentary lapse in judgement, I went out to Target. On Thanksgiving. At 11:30 PM. This is something I swore I’d never do, and now I was doing it just to save $20. I apologize to retail employees everywhere.

So….now that my conscience is clear, let me tell you how much I’m loving my new bae, Ingrid. Yes, I named her. So far, she has already made me two of my childhood favorites, mashed potatoes and pot roast, and in record time. What have YOU done for my lately? I rest my case.

On Saturday, I used this simple recipe to make mashed potatoes for a crowd. They were done in 25 minutes, and I didn’t have to peel a single potato! Yay for no skinned knuckles! Monday, I tried this pot roast recipe from this hunk over at The Domestic Man. Damn!

(Perhaps, my back-up bae?)

I was really pleasantly surprised with the flavor after the roast cooked for only 45 minutes. It tasted just as good as the ones I’ve slow-cooked all day. All three of my kids loved it too, which almost never happens! If you have an Instant Pot that you haven’t even taken out of the box, this is a great place to start! It’s Paleo-friendly too so you can feel good about this one.

MEEEEAAAAAAATTTT!!

Print

Instant Pot, Whole-30 Pot Roast

Course Main Course
Cuisine Pressure Cooker
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2-3 lbs boneless roast
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp ghee, or butter if not doing Whole 30
  • 1 small yellow onion chopped
  • 1 T minced garlic
  • 1 6 oz. can tomato paste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 10-12 mini potatoes any type, cut into bit-sized chunks
  • 1/2 pound brussel sprouts
  • 8 oz white mushrooms
  • 1 bunch of red or golden beets peel and cut beets into bite-sized pieces, wash and chop the beet greens
  • salt and pepper to taste

Instructions

  1. Season the roast with salt and pepper. Add the ghee or butter to the Instant Pot and press the “Sauté” button; wait for it to heat up, about 2 minutes, then add the roast. Brown on one side, about 6 minutes, then flip and brown the other side, about 6 more minutes. Remove the roast and set aside on a plate or cutting board. Add the onion and sauté until softened, about 4 minutes, stirring often. Add the garlic and tomato paste, and stir together until aromatic, about 30 seconds; add the broths, red wine vinegar, and Worcestershire sauce. Stir to combine and bring to a simmer, then add the roast and any accumulated juices.


  2. Cover the Instant Pot. Press the “Stew/Meat” button, and set it on high pressure for 45 minutes. Next,use the quick-release valve on the lid to force-depressurize the rest. You do this by turning the valve on top of the lid to the "venting" setting. You may want to read the user manual before beginning this step to get a better understanding of what to expect. I got a little confused, but the recipe still turned out well.


  3. Remove the lid and transfer the roast to a rimmed baking sheet and set aside. Add all of the veggies, including the greens to the Instant Pot, re-cover with the lid, and set to “Stew/Meat” on high pressure for 6 minutes. While the vegetables cook, place the roast in the oven on broil until the top of the roast is crispy and some of its fat renders, about 4 minutes. Remove the roast and transfer it to a cutting board; loosely tent with tin foil to keep warm. Once the vegetables are finished, use the quick-release valve on the lid to force-depressurize the Instant Pot. Using a slotted spoon, transfer the vegetables to the baking sheet. Press the “Sauté” button on the Instant Pot to simmer, uncovered, and reduce the liquid; as that happens, place the vegetables in the oven and broil until browned, about 5 minutes, flipping and jostling the vegetables every couple of minutes.


  4. Slice the roast and place it on a platter; add the vegetables to the platter. Once the liquid has reduced by about half, taste it and add salt and pepper as needed, then pour some of it over the roast and vegetables. Serve immediately with the sauce as a gravy.


Recipe Notes

  • These recipe steps may seem a little complicated at first, but, to simplify, you're really just 1)sautéing the meat on each side 2)high pressure cooking the meat(45 min) and the veggies(6 min) in the IP 4) Roasting the meat(4 min) and veggies (5 min) under the oven broiler. 5) sautéing the remaining sauce so it reduces by half.
  • Feel free to substitute any vegetables with whatever your family likes. My kids won't eat carrots so I left those out, but I threw mushrooms that we all love.
  • On his site, The Domestic Man, Russ Crandall, details how to make this in a dutch oven on the stove and a slow cooker.

Be on the lookout for more Instant Pot recipes coming soon, as Ingrid and I get better acquainted. 😉

♥ Erin

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