My Kid always picks veggies! YEAH RIGHT!

I can’t believe the MESSAGES I’ve received since I shared a few different things I’ve tried (threatened) my kiddo this week in an attempt to get her OFF the SUGAR and JUNK train!!

Any other Mom’s have this problem??

I mean I thought I was going to be the one with the kid that would LOVE veggies, & healthy foods!

Let me tell you that was a HUGE pipe dream!! And when you couple that with the LAZIEST MOM(in the kitchen that is) we have a real PROBLEMO!

NOW it’s not that she doesn’t like them, but my vision of her running to the the veggie and fruit crisper when she’s hungry isn’t necessarily happening!

So I have to get my act together around here! I mean I have NO excuse! I’m home, and I’m a nutrition mentor…COME ON girl get it together!

I know that this is ON ME! I need to make sure that she has these healthy options at the ready… I mean let’s be honest I would probably go for the snacks if I had a choice too!

So here are a few things that have been working AMAZINGLY WELL this week ++ a few recipes that have been HUGE HITS!!

I tried this on Monday and it was a HUGE HIT!!
If you are tired of your kiddos asking for “junkie” after school snacks?

𝐋𝐚𝐲 𝐚 𝐭𝐫𝐚𝐲 𝐨𝐮𝐭!

The rule is, this has to be finished before any crackers, cookies or anything else comes out!
TBH this has been so good FOR ALL OF US, I am nibbling on better choices and so is the man of the house!

Mac & Cheese Bites


1½ cups unsweetened almond milk

¼ tsp. sea salt (or Himalayan salt)

1 clove garlic, finely chopped

1¼ cups + 2 Tbsp. grated

 cheddar cheese, divided use

1 Tbsp. cornstarch

 (preferably GMO-free)

4 oz. cooked whole-grain macaroni

 (approx. 2 cups)

Special equipment

Nonstick cooking spray


1. Preheat oven to 350° F.

2. Lightly coat twelve-cup muffin pan with spray. Set aside.

3. Heat almond milk, salt, and garlic to a gentle boil in large saucepan

over medium-low heat, stirring occasionally. Reduce heat to low.

4. While milk mixture is cooking, combine 1¼ cups cheese and

cornstarch in a medium bowl; mix well.

5. Gradually whisk cheese mixture into gently boiling milk mixture

until fully incorporated; cook, whisking frequently, for 3 to 6

minutes, or until all cheese has melted and sauce has thickened.

Remove from heat.

6. Add macaroni; mix well.

7. Divide macaroni mixture evenly between muffin cups.

8. Sprinkle evenly with remaining 2 Tbsp. cheese. Bake for 10 to 14

minutes, or until golden brown on top.

Recipe Note:

• Quinoa macaroni pasta can be substituted for whole-grain macaroni.

Using this product will make the recipe gluten-free.

Avocado Pudding


2 medium ripe avocados

½ cup unsweetened organic

 cocoa powder

½ cup pure maple syrup

¼ cup + 2 Tbsp. unsweetened

 coconut milk beverage

2 tsp. pure vanilla extract

½ tsp. pumpkin pie spice

½ tsp. ground cinnamon

1 pinch sea salt (or Himalayan salt)


1. Place avocado, cocoa powder, maple syrup, coconut milk,

extract, pumpkin pie spice, cinnamon, and salt in blender

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