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
4 oz. cooked whole-grain macaroni
(approx. 2 cups)
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.
• Quinoa macaroni pasta can be substituted for whole-grain macaroni.
Using this product will make the recipe gluten-free.
2 medium ripe avocados
½ cup unsweetened organic
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