Friday, March 29, 2013

Sneaky Spinach Smoothie

 There was a point in time where I really thought my first son would never eat veggies. I would make put them on his plate every night, and for years they received only unenthusiastic nibbles. E-man is a picky eater. And I- will not be the mom who fights every night for her kid to eat his veggies. We make him try things, this is true, but if he really doesn't like it- we won't make him resentfully stuff himself either.

   A few years back, I decided that if he wouldn't accept vegetables into his life, than I was going to what every ninja-mom would do.
   I just started to sneak them in there.

Two happy thoughts often came from sneakily putting veggies into my kids' food-
 1. I'm so PROUD because he is actually getting his serving of veggies!
   and of course...
2. HAHA I tricked you!

    Maybe I'm weird but there will come a time in my son's life, I just know where he will be convinced he is king sneaky in our house- And I will know deep down
  That I tricked him into eating vegetables for years.

   I am happy to report, that I no longer have to do much of this, because one strange day around age 4, my son who had pushed aside his greens for years asked for seconds of asparagus.
    From then on it was on- zucchini, broccoli, carrots and so many others! A few times he has even eaten salad!!

 But, I still sneak a little spinach into his smoothies. It is just so easy, yummy, and healthy. They love it, and on nights when I know they will have pizza or some other vegetableless meal I try to make them these smoothies.

Sneaky Spinach Smoothies


In a blender mix up-

  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 3/4 cup fresh spinach
  • 3/4 cup 100% fruit juice (I use white grape or apple)
  • 1 cup ice
  • 1-4 squeezes of MR. Honey Bear depending on desired sweetness


  Mix until nice and smooth, adding more juice or ice to get desired consistency.
Serve up with a straw and watch your kids (or yourself) enjoy your tasty and sneaky satisfaction!


Easter Bunny Bento

 I feel like I was more ready for Spring this year than ever. Maybe, I feel like that every year and just don't realize it.
   Oklahoma was helping either- with typical skitzo weather that would tease us all through the last few months- Monday 75 degrees, Wednesday high of 34.

   But, it is here at last.

 So in celebration I kind of had to make this super fun spring/ Easter themed bento for E-man.



Cute- Right? The bunnies are peanut butter and honey on whole grain honey wheat bread. With the letters SPRING picked into them.
  Thank you All Things For Sale- Bento  for having super cute, cheap bento supplies and a flate rate shipping fee!
  The cute bunny pick chillin' in the grapes came from there as well as the grass baran sheet that surrounds the bunnies and keeps the little Annie's Cheddar Bunnies in place.
   Carrots w/ ranch for the bunny of course!
I made "Easter Eggs" out of tortilla, nutella and edible markers.
  As a special surprise I put in a couple of cheapo plastic eggs, one filled with blueberries and one with Starburst Jelly Beans (THE BEST EVER).
   Hopefully he opens the yellow one first and is thus, more thrilled by the one with actual candy in it!

  I can't help it, I love Bento. Anyone with any ideas how I can turn this into my career? :)

Happy Spring!

Thursday, March 21, 2013

Hummus and Cucumber Boats

 And now to redeem myself for all my unhealthy posts.

The truth is, I am a pretty healthy eater. I just happen to have a husband with an insane sweet tooth. I make a lot of what I make, to put a smile on his face. As for me, I really have to think about what I'm eating, because unlike my husband I don't have the same metabolism I did in high school.

  That's okay though- you know why? Because healthy food tastes good too!

 And since I've been MIA due to a 2 week long spring break (ya be jealous of my kid), I thought I would pop on here and share my recent food crush. Hummus.
    No, I didn't just discover it, but I've newly fell in love with all the different ways I can easily incorporate it into my meals. Hummus in an omelette for example, works really well.

And my new favorite go to snack- Hummus and cucumber boats.



Check out this yummy goodness!

  I love to dip veggies into hummus in place of pita, but poor cucumber just didn't hold up great to it. This method makes a little bite-sized portion of cucumber and hummus perfection.

Hummus and Cucumber Boats
Ingredients

  • 1 cucumber, peeled
  • A few tablespoons of hummus (any flavor, I'm a sucker for chipotle)



Directions
  Cut peeled cucumber in half. Slice each half down the middle lengthwise exposing the seeds, Scoop those seeds out, making a well down the middle. I personally use a baby spoon for this, but by all means be a normal person and use whatever tool you'd like.
  Now take a spoon and fill your cucumber up with hummus. Once filled, slice into bite sized bites. The end result looks like a little boat to me. Enjoy!

Thursday, March 7, 2013

Little Mr. Turns 3!

  A few weeks ago my youngest kiddo Little Mr. celebrated his 3rd birthday. Wow, I can't believe how fast time goes by.

   I am a sucker for my kids most of the time, and when my Little Mr. requested a "supa awesome pirate party" I couldn't resist.

 Here's a little peak at our festivities......

We set up a little table with pirate gear for the kids put on. Here's Little Mr. ready for some action!


E-Man had some fun too!!

















 The food was all super easy to throw together. Jello with cutie slices and a pirate flag pick. Bones made from pretzel sticks and mini marshmallows, dipped in white chocolate. Oreo popcorn, Cannon balls- just whoppers. A big bowl of goldfish crackers were our "Shark Bait". My Husband and I decorated the Pirate Pops w/ edible food markers, and some red sprinkles. The "Scallywag Sandwiches" were just peanut butter and Crofter's fruit spread (the best best ever) with a jolly roger cut out. We put blueberries and grapes on sword picks- for something a little healthy!

   We made the labels ourselves, printed them on cardstock and propped them up with corks. We have a lot of corks in our house.......

  The decor was easy peasy too, a fishing net on the table, corks, gold coins, shells, and old cigar boxes gave it a beachy feel.

My Mom made that awesome "Driftwood" sign. She sure is handy with a wood burner!

We rocked a cake from the bakery at our favorite grocery store. They did a great job!


One of our cute party guests Molly.




















This look describes how I feel every time I eat Jello!

















And this is what it all was for- My two little guys with huge smiles on their faces. I made those faces, and I am yet to create anything half as wonderful since.

Thanks for checking in with our family, and popping by my little blog!

Tuesday, March 5, 2013

Bacon Topped Gorilla Bread



This sticky- sweet little baby was a simple twist on a great Paula Deen recipe. A quick run down: Biscuits-Cinnamon- Sugar- Butter- Covered- Cream Cheese- Stuffed- Bacon Topped- Bundt Pan-Action.
 
  I got mixed reviews on this from my guinea pigs- It was either..Baaaccoonn? or YES! BACON! AHHH!!! SOO GOOOD!!!

  I of course had the latter reaction, because I'm a fatty. Like I said though, It's a Paula recipe- so don't make it too often. A stick of butter and a few slices of bacon all rolled into  Carb Heaven make for a pretty unhealthy combo. But, sometimes you gotta take risks. Don't ever be afraid to put a breakfast meat into your dessert- and then if you make it, don't you dare be afraid to eat it.


Bacon Topped Gorilla Bread
 Adapted from Paula Deen's Gorilla Bread

Ingredients
  • 1/2 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1/2 cup  butter
  • 1 cup packed brown sugar
  • 1 (8-ounce) package cream cheese
  • 2 (12-ounce) cans refrigerated biscuits (10 count)
  • 4 slices cooked and crumbled bacon

Directions
Preheat the oven to 350 degrees F. 
Spray a bundt pan down with nonstick cooking spray. 

Mix the granulated sugar and cinnamon and set aside. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. 

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle half of the crumbled bacon into the bottom of the bundt pan. Place half of the prepared biscuits balls in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, add the remaining bacon. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and spread evenly.

 Bake for 40 minutes. Remove from the oven and cool for  only 5 minutes (any longer and you'll end up with a sticky mess!). Place a plate on top and invert.

 Enjoy your goodness!!