Monthly Archives: September 2017

Rediscover the FUN in education!

With the school year in full swing, there is no better time to help your child rediscover the fun in learning.  I’ve partnered with education.com to share this fun printable maze that you can share with your little one!  Now you may be thinking “how does a maze help my child learn?”  It’s not secret that kids love to play games and as parents, we want those games to be educational.  Mazes are a fun way for kids to enhance their trial-and-error abilities and test their logical reasoning.  In addition, mazes are a great way to help strengthen fine motor skills, problem solving skills and the ability to focus on completing tasks.

My oldest son just started Kindergarten and I’ve been searching for online resources that provide excellent education materials that can be easily printed and education.com totally fits the bill.  Education.com has a huge collection of Kindergarten resources to help your child in his or her first year of school and beyond.

Click here to download one of the many fun mazes provided by education.com and one that my 5 year old just loved working on! Be sure to download the following link that includes the answer key.

kindergarten_maze_school 

kindergarten_maze_school_answers

Baked Sweet Potato Fries

My kids love sweet potato fries 🍠🍟and baking instead of frying isn’t only healthier, but it also brings out the delicious sweet flavor! I’ve experimented with a few different cooking temps/times for the perfect fries.  Let’s just say I’ve certainly had my share of burnt fries 🙈but I’ve finally perfected these baked fries and they are super easy!! Less than 30 min from start to finish!

Sweet potatoes are abundant in vitamin A and are a good source of Vitamin C, potassium, dietary fiber and B vitamins! Plus they rank much lower on the glycemic index compared to white potatoes. Let’s make some fries! 🍠

Ingredients 

1 large sweet potato, peeled and cut into 1/4″ wide sticks, about 2″ long  2 teaspoons olive oil

Sprinkle of sea salt

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss sweet potatoes with the oil and  arrange in a single layer, being sure not to overcrowd -bake 10 minutes, flip and bake an additional 10-12 minutes or until tender and golden brown. Cool for a few minutes before serving.

The Best Turkey Sloppy Joes

Looking for a quick and easy weeknight dinner meal?  Then you’ve landed at the right place.   This sloppy joe recipe is not only comforting and filling, but it’s also healthy!  Skip the canned stuff and make this super easy recipe using ingredients you may already have in your pantry.  The addition of barbecue sauce gives these joes a hint of sweetness which pairs perfectly with the tomato flavor.  Make this recipe completely gluten free simply by using gluten free barbecue sauce and buns!

Ingredients

1 teaspoon olive oil

1 small onion, chopped

1 package ground turkey breast (about 1 1/4-1 1/2 pounds)

1/2 red bell pepper, diced

1 cup no-salt added tomato sauce

1/4 cup barbecue sauce

2 teaspoons Worcestershire sauce

1 teaspoon chili powder (optional)

1/8 teaspoon salt

dads of black pepper

6 whole grain or gluten-free burger buns, toasted

Directions:

  1. Add olive oil to a skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. 
  2. Add ground turkey to the pan.  Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add tomato sauce, barbecue sauce, Worcestershire sauce, chili powder, salt, and black pepper.  Stir to coat the turkey.
  3. Turn the heat down to simmer and cook the sloppy mixture for 15 minutes.
  4. Serve on toasted buns.

Pesto Zucchini Noodles

Zucchini noodles make such a great low carb side dish and better yet, fun way to get your kids to eat veggies!! I bought these @traderjoes frozen zucchini spirals, which for a busy mom like myself.. healthy frozen foods like this always come in handy!  Here is how I prepared this easy and healthy side dish and how you can do it with fresh zucchini noodles.

This recipe took less than 10 minutes to make!! BTW; for basic pesto I use the Food Network basil pesto recipe and will also play with ingredients and do 1/2 spinach + 1/2 basil, use walnuts instead of pine nuts etc.

Ingredients

1 package of frozen zucchini noodles (OR you can use 3 cups of fresh zucchini noodles)

2 tablespoons pesto (store-bought or homemade)

  1. If using the frozen noodles, defrost in a pan over medium heat (as per pkg directions); being very careful not to overcook bc they will get mushy.  If using fresh, simple saute in a pan for about 3 minutes until noodles soften.
  2. For the frozen noodles, drain them like you would do pasta noodles.
  3. Now add noodles back to the pan and add pesto and saute for about 30 seconds, just to coat all of the noodles. Super easy right?!

Fluffy Gluten-Free Pancakes

Happy Monday! 🌞Ok let’s be honest, Mondays can be quite the struggle…especially if you’ve spent yet another weekend @sesameplace with the kids 🙋, but this morning my boys asked for pancakes and I can never turn down whipping up this super easy recipe that’s #glutenfree with #noaddedsugar 🙌 and super nutritious!

These babies are moist, flavorful and light! Top them with fruit or feel free to add some into the batter!

Ingredients:

3/4 cup gluten free oat flour

1/3 cup super fine almond flour (I use @bobsredmills)

1/4 cup finely ground flaxseed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened coconut milk

1 egg, whisked

2 heaping tablespoons unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1-Add dry ingredients to a large mixing bowl and whisk to combine.

2-Whisk wet ingredients together in a separate bowl and add to dry ingredients.

Batter should be slightly thick.  In the case your batter is too thin or too thick, you can always adjust by adding a little more coconut milk or a little more oat flour.

3-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.