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Favorite Things {Food Edition}

Who am I kidding. I LOVE to eat. I workout so that I can eat. Especially so I can eat dessert. I try to cook and bake as much as I can, but again, who am I kidding. I have a 17 month old…sometimes speed is necessary. That’s where my Favorite Things {Food Edition} comes into play. Here are 5 edible things I am loving right now:

1.) Healthy Choice Frozen Greek Yogurt: Holy Shmoly…these things are SO SO SO good! They are single serving FroYo’s from heaven. Each is 100 calories {when extra caramel sauce is NOT added…who would EVER do that 😉 }. I have had the Blueberry and Vanilla Bean. Both are delicious and my kid would agree.

2.) Honey Maid Lil’ Squares: I have a problem with kid-sized snacks. If it’s small and cute, like my kid, I buy it. These are no exception. They are teeny,tiny graham cracker snacks. I bought them for E, but I have had my fair share. What I love most: they fit into his little snack cup!

3.) String Cheese: Nothing new, or exciting with this one. It is so simple and convenient though. Grab, extract from wrapper, eat. Quick snack for Mom when she realizes she forgot to eat, and great snack for E on the go. Did I mention they make GREAT teethers?! E can shove that sucker way back towards his molars!

4.) Earth’s Best Chicken Nuggets: My kid loves these. He probably will turn into a chicken nugget. I admit I have some mommy guilt when I feed him these all the time, but he can be picky. If I want him to eat, I better give him what he likes. I like that these are “healthier” than the other brands out there. If I had it all together I would make my own…but since I don’t…these are the next best thing!

5.) Nature Valley Granola Thins {Dark Chocolate}: Dark Chocolate and Granola = a match made in food heaven! These are one of my go-to snacks. I feel as if the granola cancels out the chocolate making it a healthy snack. Also the fact that they are only 80 calories also makes it a total score! Great for a pre- or post-workout treat!

What are your favorite snacks these days?



Pumpkin Power Smoothie


I {love} pumpkin, I {love} fall, and I {love} smoothies. I also {love} the dollar bins at Target where I totally scored yesterday. They had a FamilyFun cookbook for Fun Fall Foods – JACKPOT. On page #2 there is a recipe for a Pumpkin Smoothie that I decided to modify and try after my workout class this morning.

It is SUPER simple, SUPER rich, and SUPER quick! Oh and my husband even liked it…so it must be good 🙂

Pumpkin Power Smoothie

You Will Need:

1/2 Cup Canned Pumpkin
3/4 Cup Milk or Vanilla Yogurt {I used milk}
1/4 tsp Cinnamon
1/8 tsp Nutmeg
2 tsp Brown Sugar {or agave/honey would work too}
1 Scoop Vanilla Protein Powder {Optional}
6 Ice Cubes {More if you want it thicker}
Whipped Topping {We didn’t have any 😦 }

Combine Ingredients in a blender and puree until smooth. Pour the smoothies into small glasses. Like I said it is rich. My husband and I split it. Feel free to garnish with whipped topping or vanilla yogurt. DRINK UP!



Tater Bites


Ever since Small Fox was able to feed himself he has been the only person allowed to get near his mouth with food. Unless it is Ice Cream or yogurt. Those are the ONLY two exceptions. So, I am always on the lookout for creative, fun, and healthy ideas for a toddler. I came across the blog So Very Blessed a while ago when I made her buffalo chicken quinoa bites {which are to die for}. I had also noticed her recipe for Twice Baked Potato Bites and thought to myself…”those would be really good with sweet potatoes, some cinnamon, and brown sugar.” What toddler could resist that combo, right?! On my weekly grocery list went sweet potatoes for this very recipe. Well, as I go to pull out the ingredients for tonight I realize I bought regular potatoes {I blame it on the lack of sleep from a sick Small Fox}.

UGH…well I decided to try a version of So Very Blessed’s Twice Baked Potato Bites…here it is:


2 Russet Potatoes
1 Large Egg
1 TBS Gluten Free Flour {can be made with whole wheat as well}
1/4 Shredded Cheddar Cheese
3 TBS Plain Greek Yogurt
1/2 tsp Salt


1.) Pre-heat oven to 350 degrees.

2.) While the oven is pre-heating bake potatoes in microwave until they are mashable {<;;–that is totally a word}

3.) Mash the potatoes and add in all other ingreadients. Mix together with a fork. I did the fork method at first then got all down and dirty with my hands to make sure it was evenly mixed. You could use and electric mixer too.

4.) Grease a mini muffin tin and place a TBS full of taters into the tin. Press down slightly to flatten.

5.) Bake for 20 – 25 minutes or until golden brown.

These little tater bites were GREAT…even hubby approved. Small Fox had already had his dinner so he will do his taste test tomorrow. Hope you enjoy!



Fall Pumpkin Butter Newtons


While I was recently looking for healthy snack options for Small Fox I came upon this recipe on Weelicious. I love the idea of a homemade fig newton. However, I am not a huge fan of figs. So, I decided to modify the recipe a little and make more of a “fruit newton.” I figured I could just substitute some fruit preserves or jam for the figs and viola…a non-fig newton that makes everyone happy!! Well, I came across an fun little gem while I was shopping for these delicious treats at Safeway. Everyone I am sure has heard of Apple Butter…but what about Pumpkin Butter?!?! Grandma Hoerners’ All Natural Pumpkin Butter to be exact. I was secretly jumping for joy at this discovery. I could hardly wait to get home and bake these. So here is how it went down:

What You Will Need:


3 TBS Grandma Hoerners’ Pumpkin Butter {+ or -}
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Gluten Free Flour {we recently went Gluten Free but you can substitute Whole Wheat}

How You Do It:

1. Preheat oven to 350.

2. In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.


3. Add the flour and mix until a dough forms.


4. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.


5. Spread the fig mixture on one half of each rectangle – spreading up the 12-inch side and leaving a 1/4-1/2 inch border.


6. Fold the dough over on top of itself and gently press the dough together at the edges.

7. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. {Ignore how Ugly they are}


8. Bake 15-20 minutes, or until golden.


Let me just say these are SOOOOOOOOOOO good. I had absolutely NO expectations, but they are delicious. The only problem I had was with the gluten free flour. The dough is a little more fragile and hard to fold over. I ended up spraying cooking spray on the spatula and I would recommend spraying it on the parchment paper, as well, before flipping.

It was the perfect fall snack on a summer day!!