Quick, Easy & Crispy French Toast

This French toast is crispy, but not because of the usual addition of cornflakes of nuts. Believe it or not, these little babies are sprinkled with Wheat Germ, of ALL THINGS! I know, I know. You think I've gone made right? I haven't and I promise, you will love this little trick. 

Many of you may not have grown up on the stuff like I did. So, What the heck is Wheat Germ anyway? 

Wheat Germ contains many essential nutrients and is a good source of B vitamins, such as folate, niacin, thiamin and vitamin B6, among other things. Wheat Germ is also a good source of omega-3 fatty acids. 

Pancakes and French toast are the breakfasts my son requests the most. And I don't mind indulging him when I know I've made the healthiest version possible. When I make items like these, I always try to pack them full of nutrition. I cut the fat by using skim milk and sometimes use a mixture of whole eggs and egg whites. I always use wheat flour or wheat bread and love to mix-in fruit and Wheat Germ to boost the nutrition factor. Foods like this can be a godsend when you have a picky toddler who only likes meals on-the-go because, they can be eaten at room temperature and you can pop them into a Ziplock baggie and be on your merry way. 

Crispy whole-wheat French Toast

Serves 2- 4

2 eggs, beaten

¼ cup skim milk

1 teaspoon cinnamon

½ teaspoon vanilla extract

pinch of salt

4 slices whole wheat bread

¼ cup wheat germ

2 tablespoons butter

1.In a mixing bowl, whisk together eggs, milk, vanilla, salt and. Dip each slice of bread into the egg mixture and allow each to soak for 10 seconds on each side. Place dipped bread onto a platter or cutting board. Sprinkle each slice with wheat germ on both sides.

2. Heat butter in a large skillet over medium-low heat. Place 2 slices of bread into the pan at a time and cook until golden brown, about 2 minutes per side. Serve immediately topped with fresh berries, extra butter and real maple syrup or keep toast warm in the oven using the TIP, below.

TIPS:

Keep French toast warm in a 250 degree oven by placing it on a rack set into a cookie sheet.

Save leftovers (if there are any) for sandwiches later. French toast bread is great for a grilled ham and cheese later!

Some of my favorite uses for Wheat Germ:

• Sprinkled into hot or cold breakfast cereal.
• Baked into muffins or breads
• Stirred into waffle or pancake batter
• Stirred into yogurt or a smoothie
• Added to your favorite granola bar recipe
• 
  

Time Saver Tips aka Save your sanity! 

Make-ahead and freeze:

I have to be out the door by 7:30AM to make it to work every day which doesn't leave me  a whole lot of lingering time. Still, I know that having my sons favorite breakfast foods on-hand is the best way to ensure he eats a good breakfast no matter how pressed for time I am. Freezing is the key to my success. Every Sunday, I make a batch double batch of either Pancakes or French Toast and freeze them, using the method below. 

1. Make a double batch of your favorite pancakes, french toast or waffles. 

2. Allow them to cool on a wire rack. 

3. Wrap each pancake individually in wax paper, parchment paper or heavy duty aluminum foil and place inside a freezer bag. 

To Re-heat:

Unwrap and place in microwave for 20 seconds. You could also reheat in the oven but that's just crazy talk to a mama whose in a rush to get out the door.

*Note: After opening, store Wheat Germ in an airtight container in the refrigerator. It can also be frozen for an even longer shelf life. 

Banana Oatmeal Squares + Tips on Feeding without Frenzy!

Being a full-time working mama, I have a lot of guilt. You too, right? Most of my guilt involves time, or the lack there of, especially when it comes to cooking. I made a pact a long time ago. I decided that no matter how strapped for time I was, my family's nutrition would never suffer. It's a tall order but not impossible. In order to keep my pact, I had to approach things differently and organize myself (im a mess!).

Mornings are a flurry of frenzy; dogs to be walked, shoes to be found and messes to clean up! I don't have the time to make fresh batches of pancakes on a Monday morning. What I do have, is time to make a double batch on Sunday and freeze them for the week ahead. It takes little or no extra effort or time to double a batch, but it saves me so much time during the week. This strategy has helped my guilt a lot (ok, a little) but it definitely helped me get morning meals on the table without too much scrambling. I don't have to resort to feeding my son cold cereal every morning if I prepare a little on the weekend. Microwaving a frozen pancake or cutting a piece of oatmeal square from the pan takes less time and is easier and more nutritious than anything I can get out of a box.

These squares make for a delicious on-the-go breakfast or snack for preschool. They keep on the counter for a day or two or up to a week, covered, in the refrigerator. Make 'em your own by adding chopped nuts, dried fruits or even chocolate chips.

What are some of your tips for getting meals on the table faster? Please share! Together, we can make feeding without frenzy a reality!

Banana Oatmeal Squares

Makes 6-8 squares

1 1/2 cup oatmeal (instant or rolled oats)
1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 tespoon, salt
1 teaspoon cinnamon
1 large ripe banana, mashed

2 tbsps butter, melted
1 egg, beaten
1 cup milk

1)- Preheat oven to 350 degrees. Grease an 8x8-inch pan with butter or cooing spray, set aside.

2)-Dump all of the ingredients into a large bowl. Stir with a wooden spoon until well combined. Pour mixture into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes and cut into squares. Cover leftovers with foil and store in the refrigerator.

Tips on Feeding without Frenzy aka "How I get it done!"

1)- Make double batches of pancakes on the weekend and freeze. Want tips on freezing pancakes and a yummy Pumpkin Pancake recipe? Click here

2)- Cook large batches of brown rice, quinoa, couscous to use as quick sides or to mix with sauteed veggies for a quick lunch or dinner.

3)-Hard boil a few eggs to keep in the fridge for up to one week. Use in egg salad or as a quick breakfast, lunch or snack between meals.

4)- Make a weeks worth of salads on Sunday night (lunch for hubby and I). Wash, dry and chop lettuce and veggies and place into a weeks worth of tupperware containers. Grill a few chicken breasts on sunday and store in separate tupperware. Each morning, all I have to do is slice chicken, place over pre-prepared salads, drizzle with olive oil, vinegar and salt and pepper. Keeping chicken separate until the morning of use is key. This method saves me so much time each AM and ensures that we always have a healthy, inexpensive lunch ready to go!

5)- Pre-roast carrots, sweet potatoes, butternut squash for quick mashes to add to babies lunch box or as a side for dinner. Can be kept in a tupperware container for up to a week.

Cinnamon Banana Breakfast Wontons

My son is a full-on "nana" freak! He once ate 3 in one day. He usually overdoses on them when he's teething. I'm happy to oblige because they are healthy and never seem to give him tummy trouble. He always asks for one at breakfast time and on the rare occasion that I run out, it's nice to have something banana ready at a moments notice. I created these Cinnamon Banana Breakfast Wontons for emergency days when I am banana-less and let me tell you, they have served me well on many occasions. Not only are they perfect for breakfast, they make great last minute desserts and party snacks fried in some oil. Stock your freezer with some of these little babies and you'll never be without a quick breakfast, snack or dessert!

Cinnamon Banana Breakfast Wontons

Makes 34 wontons

2 large ripe bananas

34 wonton wrappers

1 teaspoon cinnamon

1/2 c water (for sealing wrappers)

1)-In a medium bowl, mash the bananas and the cinnamon until its fairly smooth. Place 1/2 teaspoon of the mashed banana in the center of each wonton wrapper. Lightly moisten the sides of the wonton wrapper with water and then fold diagonally in half to form a triangle. Be sure not to over wet the wonton wrapper or it will not stick. Moisten the bottom edges of the triangle and bring both points of the triangle base towards the center to meet. Pinch closed.

2)-Place finished wontons on a parchment lined cookie sheet and freeze until firm. Then transfer to ziplock bags.

To Cook:

Boiling Method (our preferred method for breakfast):

Bring a medium sized pot of water to a boil. Take as many wontons as you need out of your freezer stash. Place wontons into the boiling water and cook for approximately 4-6 minutes or until the wonton floats to the top. Remove with slotted spoon and place in a bowl. top with a pat of butter and serve.

Frying Method (great for dessert or an anytime sweet snack)

Fry these wontons instead of boiling. Add about 2-inches of vegetable oil to a large, deep skillet. Heat the oil over medium heat until it reaches about 350 degrees. If you don't have a thermometer, you can test the temperature of the oil by dropping a small piece of wonton wrapper into the oil. If it sizzles when it hits the oil, you are ready to fry.

Working in batches, fry the wontons until they are golden brown, about 30-40 seconds. Remove the wontons using a slotted spoon and allow to drain on a paper towel lined baking sheet. Sprinkle with some granulated sugar and some extra cinnamon. Allow to cool slightly and serve.

VARIATIONS:

-Add some chopped nuts or chocolate into your mashed bananas before filing the wontons. For an extra treat, try both!

- Fill your wontons with some Nutella spread, deep fry them. Drain on paper towels and sprinkle with powdered sugar.

Banana Bread

Photo: roygbivibgyor

Before I had a child, I always thought I would be OK with being a working mama. Heck, I thought I would be running for the door. Sadly, that was not the case. In fact, my son is 14 months now and that feeling of guilt still hasn’t gone away. I feel guilty every second of every day that I am not home with my babe but believe me, I know that stay at home parents don’t have it any easier.

We all do the best we can and take it day by day because; honestly, being a parent is tough. Life is full and we need to find creative ways to maximize the time we have with our family. Evenings and weekends should be filled with kisses and cuddles but let’s face it, laundry, cleaning, shopping and shuttling all have to fall in there somewhere too! Cooking together with your family is the best way to stay connected while accomplishing a task. No matter how little your “littles” are, they can still benefit from sitting in their bouncy seat or highchair alongside you as you prep a meal. So, go ahead, use the fall weather as an excuse to spend some time indoors baking with the fam. And don’t forget to give a little time to yourself because mamas and dadas really do hold up the world.


This recipe is for my friend Danielle. She’s a stay at home mama of count ‘em, THREE BOYS! One of her sons is a huge fan of the banana bread they buy at their local Florida Farmers market. This banana bread is a quick and easy recipe to make with the family. It's also perfect for all of those upcoming holiday bake sales.

Danielle- Here’s to hoping the kiddos approve.

Banana Bread
Serves 6-8 people


1/2 cup sour cream
1 tsp baking soda
2-3 very ripe, darkly speckled bananas
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt



1) For regular loaf pan, grease and flour bottom only; for nonstick, grease and flour bottom and sides. Preheat oven to 350.

2)- In a large bowl whisk together sour cream and baking soda. Add in mashed bananas, cooled melted butter, brown sugar, eggs and vanilla. Stir until well combined.

3)-In another medium bowl, whisk together flour, cinnamon and salt.

4)- Using rubber spatula or wooden spoon, fold wet ingredients into dry ingredients until just combined. Pour into loaf pan. Bake 55 minutes until toothpick comes out clean. Cool 5 minutes, transfer to wire rack.

Enjoy!

TIP: To keep the bread extra moist, wrap it tightly in aluminum foil as soon as it is fully cool.



FUN KITCHEN RELATED FINDS


-Create a cooking kit like Cookie Mags "babysitter in a box". It's the the perfect way to have even the littlest of the bunch "help" with dinner.











-Vintage Inspired Aprons for the Whole Family (the ones for the kiddos shown below are fab!) by Jessie Steele

-Rachael Ray's Tadpole Young Cooks Cutting set is a great gift for your budding chef. Plus a portion of the proceeds the Tadpole will be donated to RR's charity Yum-o! to empower kids and their families to develop healthy relationships with food and cooking.









-Kids Central Kitchen is an awesome site that specializes in whole grain baking mixes, fun cooking utensils, baking kits and gift sets all geared towards family fun in the kitchen. Check out these cute baking sets (fun gift for a grandma to send her babies) and the super cute happy mixing spoon.

Tropical Morning Muffins

This time of year I always have a hard time saying goodbye to Summer. Right now it's especially difficult to adjust because in NYC, the past few days have felt more like Spring. Mother Nature seems to be confused and that's probably why my body is too. Even though the weather here has been glorious, the pessimist in me knows it won't last and before you know it, I will be struggling to get my son into his jacket and hat.

I don't know what it is, but it takes me a while to adjust to the cooler weather. Case in point, I wear open toed shoes well into October. Don't get me wrong, I get very excited for Fall and all of the yummy stews, soups and baked goods that come along with it; it just takes me a while.

These Tropical Morning Muffins are my way of transitioning from summer to fall. Muffins fresh from the oven are the type of comfort food that I enjoy on a fall morning but the pineapple and coconut remind me of sitting on a beach somewhere tropical, with a Pina Colada in my hand. It's nutty thinking but then again so is this weather.

These muffins are low in sugar and made with wheat bran, so you can feel good about giving them to your family for breakfast.


Pineapple, Carrot, Coconut Morning Muffins
12 muffins


1c wheat bran
1 ½ c all purpose flour
1 tsp cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1/2 c brown sugar
1 c whole milk yogurt
½ c vegetable oil
2 tablespoons molasses
½ c grated carrots
½ c crushed pineapple, drained
¼ c coconut, toasted
¼ c salted sunflower seeds, toasted

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper muffin liners.

3. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.

In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined.

Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in carrots and pineapple.

Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.

Super Duper Fruity Mini Muffins

I'm always on a quest to make nutritious and delicious snacks for my 11-month old son. Snacks that aren't junky, ones that we can eat together as a family and feel good about. Commercially prepared muffins seem healthy but eating one of those gigantor muffins for breakfast is basically like consuming a giant piece of birthday cake. Besides all of the sugar that they contain, there are always a ton of ingredients that I don't recognize and that's never a good thing. I created these muffins so that I could have freezable snack or quick breakfast on-hand when we are running out the door. 

What makes these muffins SUPER DUPER is the inclusion of Kefir (you can use plain yogurt too) wheat germ  and ground flax seeds. Kefir is an amazing probiotic which you've heard me rave about before. Flax and wheat germ are wonderful additions to any baked good because both are great sources of essential vitamins, minerals and healthy fats. Make your next breakfast SUPER DUPER by sprinkling some wheat germ or ground flax seeds onto yogurt or on top of oatmeal. Just remember that both contain healthy fats and fats can go rancid quickly if not kept in the refrigerator. 

Mini but Mighty Fruity Muffins

Makes 32 mini muffins or 16 regular sized muffins

3/4c Whole Wheat Flour

3/4c White Flour

2 tsp baking soda

1 tsp salt

1 tbsp cinnamon

1/4c wheat germ

2 tbsps ground flax seeds

1 egg

1 c yogurt (I used whole milk Kefir)

1/2c agave syrup

1/2 stick butter, melted

1 large banana, mashed

1 large apple, peeled and shredded

Preheat oven to 350 degrees.

Line a mini muffin tin (or regular muffin tin) with paper liners. 

In a large bowl, whisk together the whole wheat flour, white flour, baking soda, salt, cinnamon, wheat germ and ground flax seeds until combined.

In another large bowl whisk together egg, yogurt, melter butter,  mashed banana, shredded apple, and agave syrup until well combined. 

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not over-mix, batter will seem thick and slightly lumpy due to the banana and apple.

If using a mini muffin tin, fill each muffin cup with 1 heaping teaspoon of batter.

If using a regular sized muffin tin, fill each muffin cup with a heaping tablespoon of batter.

Bake for 15 minutes if using mini muffin tin and 25 minutes if using regular muffin tin or until a toothpick inserted in the center comes out clean.

Enjoy!

FREEZING TIP:

Make sure muffins are completely cooled. wrap each muffin individually in a piece of aluminum foil and store muffins all together in a large freezer storage bag. Pop it in your purse or diaper bag and in 10 minutes it will be thawed and ready for munchin'.

SWAP OUT:

Use pear instead of apple.

Two ways with oatmeal

The weather in NYC has been unpredictable to say the least. Well, that's not true, it's been predictably crappy and I can't seem to get my body to believe it's summer. So, I am still making all of my winter comfort foods like oatmeal. I love oatmeal and my family and I eat it almost every morning. It has been my sons favorite breakfast since he was 7 months old. Even in the summer, the warm creamy texture is comforting and filling. It’s just what I need to carry me through my day. And despite tasting delicious, oatmeal is is extremely healthy for you. Check out Mr Breakfast for a great Top 10 list on the benefits of eating oatmeal (plus the site is really cool).

If hot oatmeal in the Summer isn't your thing, my Chilled Raspberry Dream Oatmeal is just what you need. My two ways with oatmeal adds two simple recipes to your breakfast bag of tricks. Now you will always be prepared no matter what the weather.





Apple Cinnamon Date Oatmeal was a recipe that I created for my son. I wanted to get some Dates in his diet because they are filled with B-Complex Vitamins, Potassium, Magnesium and Iron along with many other vitamins and minerals. Plus, Dates taste really, really yummy. The combination of the creaminess of the oatmeal, the cinnamon and the dates is a real winner and I know your whole family will love it.


Apple Cinnamon Date Oatmeal
Serves 2 adults or about 6-8 baby portions

2 c water (or milk. such as cow, soy, almond, etc...)
1/8 tsp salt (you can omit for the younger babies)
1 c organic, old fashioned rolled oats
1/4 c organic pitted dates, cut into 1/4 inch pieces
1 large organic Fuji apple, peeled and shredded (or whatever apple is your fave)
1 tsp organic cinnamon


Bring water(milk) and salt to a boil. Stir in oats, dates, shredded apple and cinnamon. Cook for about 5-7 minutes or until oatmeal has thickened and dates have plumped up a bit.

For adults, serve immediately topped with some chopped dates.

Enjoy!


For Little Ones: After oatmeal cools, toss into food processor and puree to desired consistency. Add more water/milk if necessary. Place into freezable containers.

To Serve your Little One: Defrost slightly, remove from container and pop into microwave or heat in a small saucepan with a few extra tablespoons of milk/ water.

TIP: I like to top my sons oatmeal with a drizzle of Organic Kefir or yogurt. It add some extra creaminess and some added protein and calcium.

TIP: Swap the apple for a Pear and the dates for raisins. Just remember to grind up those raisins and any dried fruit really well if serving to small babies especially when they still don't have any teeth like my son. : )


Enjoy!






Chilled Raspberry Dream Oatmeal is a recipe that I created after having a chilled oatmeal at a restaurant near my house. It is a fantastic way to have your oatmeal even on the hottest summer days and is even super as a dessert. You can use any fruit and any milk (cow or soy work really well too), even water works fine. It's a perfect breakfast for a busy mama or dada because it's ready and waiting for you in the AM.


Chilled Raspberry Dream Oatmeal Breakfast Parfaits
Serves 4adults or about 12 (4 oz) portions for baby

2 c organic, old fashioned rolled oats
2 c plain, unsweetened almond milk (or water or your fave milk, such as cow, soy etc...)
1 pint organic raspberries, pureed in a blender or food processor (save a few for garnish)
1 tsp organic cinnamon


In bowl combine all ingredients and mix thoroughly. Cover bowl with plastic wrap and refrigerate overnight.

Place into 2 preferably clear mugs (it looks prettier) and layer with the whole raspberries you reserved at the beginning.

Serve cold.

Enjoy!

TIP: Swap the raspberry puree for about 1/2 c of your favorite organic fruit puree.


Enjoy!

I'm back and I'm bearing biscuits.

Flaky Cinnamon Sugar Buttermilk Biscuits

Kitchen oh kitchen, how I've missed you...

These biscuits were inspired by my friend Tommy. They are perfect all on their own or with the Cinnamon Sugar Compound Butter (see recipe below). I promise they are a cinch to make and take no more time than it would if you were wrestling to open that dang blue poppin’ fresh can (you know which one I mean). This is an awesome recipe to do with the kiddos. Enjoy!


4 tablespoons of sugar, divided
2 teaspoons of cinnamon, divided
3 cups all purpose flour
2teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 ½ sticks chilled unsalted butter, cut into small cubes (about ¼ inch in size)
1 cup buttermilk, plus a little extra for brushing on top of biscuits


Preheat oven to 425 degrees.

In a small cup combined 2 tablespoons of sugar with 1 teaspoon of cinnamon and set aside.

In a large bowl whisk flour, 2 table spoons of sugar, baking powder, baking soda, salt and 1 teaspoon of cinnamon. Using a pastry cutter, two forks or even your fingertips, rub (cut) the chilled butter into the flour mixture. The mixture should begin to resemble a coarse mealy texture. Do not overwork the butter, it should remain cold. Add buttermilk and stir until evenly distributed.

Place the dough on a floured surface. Gently fold the dough over itself 2-3 times/ Press the dough out until it is about 1/2 inch in thickness. Dip the edge of a juice glass that is about 2 inches in diameter (you can also use a biscuit cutter if you have one) and cut out 12 biscuits.

Place biscuits on an ungreased cookie sheet and brush tops with buttermilk. Sprinkle with cinnamon sugar mixture and bake for 15 minutes or until golden.

Serve warm with Cinnamon Sugar Butter.


Cinnamon Sugar Compound Butter

1 stick of salted butter, softened to room temp
1 1/2 tablespoons of sugar
1/2 teaspoon cinnamon

Leave the butter on your counter until it comes to room temperature. In a small bowl stir the butter with a fork until it is light and fluffy. Add in the sugar and cinnamon and mix until well combined. Keep the butter at room temperature if you plan on using it right away. Otherwise, place butter on a piece of wax paper and shape into a log. Roll and wrap the wax paper around the butter and place in the refrigerator for about 2 hours or until set.

The butter will keep in the refrigerator for about 2 weeks, tightly covered.

Apple Cinnamon Oatmeal Squares

There is never enough time in the morning and breakfast seems to be the meal people skip the most. It's easy to convince yourself that those sugary breakfast bars are a good portable breakfast when you are running out the door. But believe it or not, it's super easy to make your own on-the-go breakfast. When there just isn't enough time to sit down to a bowl of oatmeal, these Apple Cinnamon Oatmeal Squares fit the bill. They can be made the night before in just a few minutes. This is my kind of breakfast, a breakfast that is waiting for you when you get up.


Oatmeal Squares
Makes 6 large squares or 12 smaller squares

Cooking Spray
2 large eggs, beaten
1/2 c milk ( I used skim but you can use whatever you have around including soy or almond)
1 apple, shredded
2 c oatmeal (I prefer old fashioned oats but this also works with quick oats )
1/4 c brown sugar (you can omit if you prefer)
1 tsp cinnamon
1/4 tsp salt

Preheat oven to 350 degrees.

Spray an 8x8-inch non-stick pan with cooking spray.

In a medium bowl, add all of the ingredients and stir until just combined.

Pour into pan and spread evenly so that the entire pan is coated.

Cook for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for 5 minutes. Cut into 6 large squares or 12 smaller squares.

Wrap in foil. May be stored on the counter for 1-2 days.


TIP: Swap the shredded apple for 1/2 c of raisins or dare I say it chocolate chips.

Two Ways with Eggs and Easter Fun!

Easter Anecdote

Ok, I confess. I took Griffin to see the Easter Bunny, TWICE! Yes, I am nuts and YES my husband wanted to kill me but I am a sucker and this is Baby’s First. Why did I go twice you ask? Well, because the first picture wasn’t so hot. I schlepped all the way out to Long Island for the perfect bunny, in a nice clean mall, only to come out with 40 dollars worth of pics where my kid looked like a flea on the lap of Peter Cottontail. I was pissed! So, one of my first orders of business (I’m not kidding) after we returned from our trip to Italy was to march to our local dingy mall in Brooklyn and get a new bunny pic. Sure I am grossed out by the idea of placing my baby on the lap of a strange costumed character. Especially when that costume has probably been pooped-on, peed-on and barfed-on all at the same time and never washed. And yes, the idea of standing in line behind dozens of screaming kids and angry parents in a sweltering mall isn’t the most appealing idea. But that didn’t stop me from going twice. A mama does what shes gotta do for the kiddos. Ok, Ok I admit it, this was actually for me because Griffin is only 7 months and won't remember a thing. For some strange reason I am sentimental and silly now that I am a mommy, sue me! All of my efforts were not in vane, Griffin cooperated, Mommy was happy and Daddy managed to deal. Crisis averted and I got my friggin’ picture! Hallelujah!

The above story is entirely true and posted to make you laugh and also to let you know you are not alone if you too are a nut like me. Please, share your stories (if you have any like this one) in the Comments Section below. I mean, who knew that the girl who was a goth rocker with pink hair in High School would go from chasing The Sisters of Mercy to obsessing over a large fuzzy fictitious rodent. The again, both the band members and the bunny are grown men in costume and make-up. So really, what's changed? I love my new life!


Easter Crafts

If you are looking for some fun Easter crafts that are made out of recycled plastic bottles, check out the make your own milk jug or soda bottle Easter Basket crafts on Sheknows.com. If you are like me and don't tend to buy milk in plastic jugs, feel free to apply the same strategy using a regular paper carton of milk. A square Easter basket is just as fun as a round one!



Easter Eats

Easter is coming so of course I have eggs on the brain. Eggs are super nutritious and a very inexpensive way to get some protein into your diet. In our house we eat eggs for breakfast, lunch or dinner. My husband and I grew up eating Eggs in a nest. It's a fun way to get the kids excited about breakfast and they can help cut out the holes for the egg. Eggs in ham cups looks fancy but it's a cinch to prepare. It's a great recipe for when you are hosting a breakfast or brunch and need a large number of eggs to be ready at the same time.

For the nutritional profile of eggs and some info on why they are so good for you, go here.

Eggs in a nest

Eggs in a nest
Serves 2

2 tbsps butter
2 slices of bread, cut into 1/2 inch slices (any kind will do but I like a sturdy rustic country loaf)
2 large eggs


Using a shot glass , small round cookie cutter or even a knife, cut a 1 1/2-inch circle in the center of each piece of bread.

Preheat a large non-tick frying pan over medium heat.

Place butter in the pan and allow to melt. Drop slices of bread into the pan and toast one side of the bread (abut 30 seconds). once the first side of the bread is golden brown, flip the bread over.

Adjust the heat of the pan to low and crack each egg into the hole in each piece of bread.

Cover the pan and cook the egg until it's reached our preferred level of doneness. (For little ones you might want to cook it all the way through but for me, I like it slightly runny in the middle).

Serve immediately.

Eggs in ham cups with buttered toast dipping sticks

Eggs in ham cups with buttered toast dipping sticks
Serves 4

Cooking Spray
4 pieces of deli ham, sliced thin but not paper thin
4 eggs
2 pieces of bread, toasted
1-2 tbsps butter

Preheat your oven to 375 degrees.

Spray a non-stick muffin pan with cooking spray.

Line 4 of the muffin cups with ham so that they look like little cups.

Crack an egg into each of the ham lined muffin cups.

Cook until the eggs have reached your desired level of doneness. For almost fully cooked through eggs, cook for 25-30 minutes.

Butter your toasted bread. Cut toasted bread into sticks.

Use the toast sticks to dip into eggs.

Enjoy!

Leftovers again? Yes, please!

Call it Pasta Pie or Pasta Frittata. Either way, it's a quick and delicious Breakfast, Lunch or Dinner. The best part is, it utilizes leftover pasta. Add any ingredients you like for a simple and nutritious anytime meal.


Alternate Meal:

Mexican Tortilla Pie-Instead of using pasta, mozzarella, parsley and tomatoes, use rotisserie chicken, corn, cilantro and chopped up leftover tortillas for a Mexican spin on this tasty dish.


Italiano Whole Wheat Pasta Pie

3 tbsps olive oil
8 eggs, beaten
6 sun dried tomatoes, coarsely chopped (i like the marinated kind)
1/4 c parsley, chopped
salt and pepper, to taste
3/4 c left over whole wheat penne pasta (or any smaller cut pasta)
1/2 c mozzarella, cut into 1/4-inch dice


Preheat oven to400 degrees.

In a large mixing bowl, combine, eggs, sun dried tomatoes, parsley and salt and pepper.

Heat the olive oil in a 9-inch skillet over medium heat. Be sure to spread the olive oil to coat the bottom and sides of the pan evenly.

Pour the egg mixture into the pan and reduce the heat to low. Cook until the eggs start to set around the edges but are still runny (about 2-3 minutes).

Add in the cooked whole wheat penne and the mozzarella. Spread it out and try to nestle in into the eggs.

Remove the pan from the heat and place it in the oven for about 5-10 minutes or until the eggs appear set. After the eggs have set, put the oven on broil and broil for 1 minute or until golden brown.

Allow the pie to cool slightly. Use a rubber spatula to loosen the pie from the pan. Invert to serve. Enjoy!

Let them eat pancakes!

Oatmeal Chocolate Chip Pancakes

When I was pregnant I was not into sweets at all, which is odd for me. After I had the baby, the sweet tooth came back big time. In order to satisfy my sweet tooth but still attempt to have a healthy breakfast, I started eating Oatmeal with chocolate chips sprinkled on it. This recipe is based on that oatmeal recipe. I know, I know! Chocolate for breakfast? It only works out to about a tablespoon of chocolate chips per pancake and in my eyes it is the same as pouring syrup over your cakes. This recipe is really yummy and really healthy due to the oats and the whole wheat flour.

Chocolate not your thing? See my swap outs at the bottom. Enjoy!


Oatmeal Chocolate Chip Pancakes
Makes 6 large pancakes

½ c quick cooking oats
2 large eggs, beaten
½ tsp vanilla extract
1 ½ c milk (you can use, cow, rice, almond, soy or even buttermilk)
1 ¼ c whole wheat flour
1 ½ tsps baking powder
½ tsp salt
1 tbsps sugar
½ tsp cinnamon
½-3/4c semi-sweet chocolate chips (depending on how many chips you like in each)
Butter or vegetable oil to oil the pan


In a small bowl combine the oats with the milk, vanilla extract and the beaten egg and set aside.

In another medium sized bowl, combine the whole-wheat flour, baking powder, salt, sugar, cinnamon and whisk to combine.

Combine the wet and the dry ingredients and stir until just combined.

Place your griddle or non-stick skillet over medium heat. Oil/butter the skillet or griddle.

Ladle about ½ c of the pancake mixture onto the grill for each pancake making sure to space them at lest 2 inches apart. (Note: This will make large pancakes . Use less mixture for each cake if you want mini pancakes). Sprinkle some of the chocolate chips over the pancake (about a tablespoon per pancake). Cook the pancake until bubbles start to form on the surface and flip with a thin, flexible spatula. Cook for about 15-20 seconds on the other side.

Serve immediately.


Variations:

Swap out the chocolate chips for some blueberries to make Blueberry Oatmeal Pancakes.

Mash up 1 medium banana and add it to the mixture for some Chocolatey Banana Pancakes or leave the chocolate out entirely and just make Oatmeal Banana Pancakes.