These recipes are a few of my favourites for various reasons. I am very conscious of what my kids consume, especially after a few potty training regressions with my almost 5 years old!!!! She was sooooo difficult to poop train and the challenges return at almost 5 years old when she decides to turn super picky and only eat what she likes (cheese, pasta, bread, cheerios). So….here are some of my attempts to get more fibre into our diet and throw together last minute meals when we're so busy making memories.
· 2 cups coarsely chopped zucchini (if I don’t have these veggies, I use others. I’ve used mushrooms, carrots, celery in the past)
· 1 1/2 cups coarsely chopped onions
· 1 red bell pepper, coarsely chopped
· 1 pound extra lean ground turkey (I use beef if I don’t have turkey!)
· 1/2 cup uncooked couscous (I use oatmeal if I don’t have couscous)
· 2 eggs
· 2 tablespoons Worcestershire sauce
· 1 tablespoon Dijon mustard
- Preheat oven to 400 degrees F. Spray 20 muffin cups with cooking spray.
- Finely chop vegetables. Place the vegetables into a bowl, and mix in ground turkey, couscous, eggs, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full.
- Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Okay, so this next recipe is a complete favourite in our house, but it doesn’t have the nutrition I’d like. We’ve made pancakes for supper before when I just don’t know what else to make. I know they will eat these though!
- 1 egg
- ¾ cup milk
- 2 Tbsp canola/grapeseed oil
- 1 Tbsp maple syrup
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- Butter or oil for frying
- Add ons: grated pear, blueberries, chocolate chips or walnut bits
- Crack the egg into a large mixing bowl. Whisk in the milk, oil and maple syrup.
- In a small bowl whisk together flour, baking powder, and salt. Add the flour mixture to the egg mixture and just stir until the ingredients are wet. The batter should be lumpy.
- Gently stir in the add-ins of choice. Don’t stir too much!
- I often add a bit more milk to thin out the batter slightly or it is very thick.
- Add butter/oil to pan and pour ¼ cup of batter into a heated pan.
- When pancakes are a bit bubbly, flip them and cook until golden brown. Serve with butter and maple syrup or toppings of your choice!
I keep little tart shells in my freezer for those lunch time rushes that I’m not sure what to make!
- 2-3 Eggs
- 1 cup Milk
- Small tart shells
- Salt & pepper
- Veggies (peppers, broccoli, spinach work well)
- Ham (optional)
- Heat oven to 375. Place ready-made tart shells on a baking sheet.
- In a medium bowl, add eggs, milk, salt & pepper. Mix with a mixer or whisk.
- Place ingredients of choice in the tart shells
- Pour egg mixture into tart shells.
- Bake for 20 minutes or until egg is fully cooked.
- Let cool and enjoy warm or cold!
I like this recipe for breakfast because I find it so filling. It’s also great for “dessert” or snack!
- 3/4 cup Greek Yogurt
- 1 tbsp natural peanut butter
- ½ ripe banana, mashed with a fork
- 1 tsp cocoa powder
- 1 tbsp chia seeds or hemp seeds (optional)
Directions: Combine all ingredients and mix well. If I add chia seeds I let the mixture sit for 5 minutes before eating. If you want “ice cream”, place your mixture in the freezer for 5-20 minutes to get the desired consistency.
This recipe is super easy and delicious. We used to use rib rub but found the littles were hyper sensitive to the “spice”. Now I was salt & herbs!
- Pork Back ribs
- Heat oven to 325 Degrees F.
- Season rack of ribs with herbs and seasoning of your choice. I like to use basil oregano, and seasoning salt or Herbamare (herb salt)
- Wrap ribs completely in tinfoil and place on baking sheet.
- Cook for 3 hours or until they “fall apart”
- Let rest for 5 minutes and serve.