4 Healthy Snacks Kids Can Make

DIY/How to, Family, Food/Recipes, Lifestyle

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I’m always trying to find creative ideas on how to feed my kids healthy and incorporate foods that they don’t normally eat. So here are 4 healthy snacks ideas that kids can actually make themselves. Have you noticed that when you cook something it tastes better than if someone else cooked it (only if that someone else is not Gordon Ramsey)? The same with kids, when they help to make something they will mostly likely enjoy eating it more.

  1. Fruit Popsicleshealthy-snacks-livingwithjane

You will need:

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12 Weeks Meal Plan | Week 11

Food/Recipes, Health/Body, Lifestyle

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Probably the healthiest meal plan on my blog yet 🙂

meal-plan-week-11

Freezer-Friendly Breakfast Burritos

Freezer Freindly Breakfast Burritos

  • 1 tablespoon unsalted butter, adiposity divided
  • 5 whole eggs
  • 10 egg whites
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 cups baby spinach
  • 8-ounce package fully cooked diced ham
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10 tablespoons Sargento® Reduced Fat Mild Cheddar Shredded Cheese
  • 10 La Tortilla Factory® Low Carb, High Fiber Whole-Wheat Tortillas, Original Size
Other:
  • plastic wrap or freezer paper
  • 2 gallon size resealable bags
    1. In a large mixing bowl, whisk together the eggs and egg whites. Heat a large nonstick skillet, over medium-low heat. Add ½ tablespoon of butter to the skillet. When melted, pour the eggs in and allow to set up for about 1 minute, then proceed to scramble.
    2. Heat a separate large skillet over medium heat, and add the remaining ½ tablespoon of butter. Cook the peppers and onions for about 8-10 minutes, until soft. Add the spinach and cook for an additional 1-2 minutes until wilted.
    3. Spread the scrambled eggs on a baking sheet, and the cooked vegetables on another. Refrigerate until cool. Cooling the filling before assembly helps prevent the burritos from becoming soggy when they are microwaved.
    4. While the filling is cooling, spread the ham out on a paper towel-lined plate to remove excess moisture.
    5. Evenly fill each tortilla with the eggs, vegetables, ham, and 1 tablespoon cheese, then wrap like a burrito.
    6. Line a baking dish with the burritos and put them in the freezer for 15-20 minutes to flash freeze them.
    7. When very cold, wrap each burrito in plastic wrap individually, and then in freezer paper after that if desired.
    8. To microwave them after they are frozen: unwrap the burrito from the freezer paper and plastic wrap, then loosely wrap it in a damp paper towel on a microwave-safe plate. Microwave one at a time for 2½ to 3 minutes, then allow to rest for 1 to 2 minutes before eating, being careful because contents will be hot.

Peanut Butter Apple Nachos

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12 Weeks Meal Plan | Week 10

Food/Recipes, Lifestyle

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meal-plan-week-10-livingwithjane

Cheese Tater Tot Breakfast Bake

Cheesy-Tater-Tot-Breakfast-Bake-2

  • 4 slices bacon, cooked and crumbled
  • 1 lb ground breakfast sausage, no casings
  • 2½ cups sharp cheddar cheese, shredded, divided
  • 2 cups whole milk
  • 2 extra large eggs or 3 large eggs
  • ½ tsp freshly ground black pepper
  • ½ tsp onion powder
  • pinch of table salt (1/8 tsp)
  • 2 lbs frozen tater tots
  • 3 TB freshly chopped parsley for garnish
  1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9×13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage.
  2. In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
  3. When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes. Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.

Froyo Bites

FroYo-Berry-Bites

  • 1/4 cup almond meal or crushed almonds
  • 2 tablespoons raw coconut sugar
  • 2 tablespoons coconut oil, melted
  • 3/4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey, (optional stevia liquid to taste)
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners

Line a 6-cup muffin tin with silicone or parchment cupcake liners. In a small bowl, stir together almond flour, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each lined cup.

In a medium bowl, mix together yogurt and honey, or stevia to sweeten. Spoon 2 tablespoons into each muffin cup, covering the crust.

Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!

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