Heathy Pizza : Kid approved

Looking for a quick, healthy kid approved lunch? 

Try my flat out pizzas!!! 

Ingredients: 

2 multi grain flat bread - I use Flatout brand 

1/2 cup tomato sauce - I use Amy's Organic brand 

1/2 mozzarella cheese 

Directions: 

1) Preheat oven to 350. Place flatbreads on a baking pan 

2) Divide sauce evenly between flatbreads 

3) Divide mozzarella cheese evenly between flatbreads 

4) Place in oven for 5-7 mins till cheese is melted 

5) Cut, serve, enjoy ❤️

Tip: This is an easy base pizza where you can add anything and everything to an adult pizza or a less picky kid. 

Tip 2: This is a super easy and fun dish your kids can help you make. Get them in the kitchen! They will eat more 💗💙

Share if this was helpful!! 

Zucchini Bake

I love me some squash!!  I'm always looking for different new ways to make it and I really enjoyed this quick and easy side dish.

Zucchini Bake
Ingredients:
4 large zucchini squashes quartered lengthwise
1/2 cup shredded cheese of choice (I prefer mozzarella or parmesan)
1/2 tsp dried thyme
1/2 ts dried oregano
1/4 tsp garlic powder
salt and pepper to taste
cooking spray

Directions:
1) Preheat oven to 350.  Take a cooling rack and place on top of a baking sheet.  Spray with cooking spray.
2) Cut zucchini in half lengthwise and then in half again to quarter them lengthwise.
3) Take a small bowl and combine cheese, dried herbs, salt and pepper.
4) Place quartered zucchini on top of the cooking sheet/baking sheet combo.  Spray the zucchini with cooking spray and sprinkle cheese herb mixture on top.
5) Place in oven.  Bake for 15 minutes and then broil for 1-2 till crispy and golden brown.  Serve immediately and enjoy!

Pumpkin Lactation Cookies

When I was nursing and pumping for my 3rd child I was OBSESSED with Lactation cookies!!  I would eat 2-6 each and every day!  I really felt eating lactation cookies helped with my milk supply and they were super yummy!  I would keep them in the freezer and enjoy them for a snack or when I had a craving for something sweet. 

As time went on I got a little bored with the Chocolate Chip ones I was making, you can find that recipe here.  I went to searching for a different yummy recipe and stumbled upon a Pumpkin Spice recipe.  I made a few changes to suit my liking and wanted to share it with you! 

Ingredients:
4 tbsp Flaxseed Meal
8 T Water
1 cup room temperature butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup pumpkin puree
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 T pumpkin pie spice
4 T brewer’s yeast (I buy it from Whole Foods or you can order online)
4 cups Old Fashioned Rolled Oats
1 cup white chocolate chips

Instructions:

Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.

In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs, flaxseed meal/water, vanilla, pumpkin puree and mix well.

Add the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast and stir on low until combined. Finally add in the oats till combined and add the white chocolate chips.  

Use non-stick cookie sheets and line with parchment paper.  Spoon cookie dough onto cookie sheets (about 1 T dough per cookie) about 2″ apart. I use a 1" mini ice cream scooper to easily drop the dough onto the cookie sheets.  Bake for 12-14 minutes. Cool cookies on the cookie sheet for 1-2 minutes before transferring to a wire rack for final cooling. Enjoy and Share! 

**recipe adapted from: lambnwolf.com

Mini Southwest Stuffed Peppers

Do you ever miss nachos?  I know I do.  While I still do enjoy them from time to time, these mini stuffed peppers really help me not even miss the chips! 

Mini Southwest Stuffed Peppers

Ingredients:
1 1b ground turkey
2-3 T southwest seasoning mix (store bought or make your own)
3/4 cup water
1-1/2 lbs mini bell peppers
1 cup cheese

Cilantro Cream Sauce:
1/2 cup greek yogurt
1/2 cup fresh cilantro
1/2 teaspoon minced garlic
2 tablespoons lime juice

Instructions:
Preheat oven to 350 °
1. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers.
Chop the reserved peppers finely and set aside.
2. In 10-inch skillet, cook the turkey and chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally. Once meat is browned stir in southwest seasoning mix and water. Cook over medium heat 5-10, stirring occasionally.
3. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
4.While peppers are baking, make the cream sauce. For the cream sauce: In a food processor, pulse the greek yogurt, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
5. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Let peppers cool for 10 minutes and top with cream sauce.
Tip:

To dress up the peppers, drizzle the peppers with the cream sauce by placing the sauce in a small plastic bag. Snip the corner off with scissors and drizzle. This is a great make ahead dish and the cream sauce is even better if made the day before so the flavors can blend.

Recipe inspired by: http://www.the-girl-who-ate-everything.com/2014/08/mini-taco-stuffed-peppers.html