Healthy Banana + Peanut Butter "Milkshake"

I’m a firm believer that you have got to let the kids live a little when it comes to food. It’s inevitable that they are going to get some not-so-healthy food elsewhere: from friends and even family sometimes (smh). But if I can control what I give Parker at home and help show him that healthy food can taste REALLY good too, then that makes me feel a bit better about it.

I love to tell him what certain foods do for us. Eggs make us strong, carrots help us see better and berries help us poop! LOL. If you could only see his cute little inquisitive face when I say this stuff. He goes “yeah!” while nodding his tilted head up and down with his big, bright eyes.

Anyway, a little while back one of the grandparents gave Parker a sip of a milkshake (a very real, very dairy and sugar heavy milkshake). Parker’s eyes lit up and the first thing out of his mouth was “ooooh MMMM.” He was a happy kiddo. And hey, I totally get it! I’d probably say the same. But after that, I was determined to get that same reaction out of a healthier milkshake!

Say hello to banana + peanut butter milkshakes…

I have been making him these ridiculously simple things ever since and he inhales them. No dairy and added sugars needed! And I always advise you to make the full recipe so you can enjoy some yourself : )

Toddler Banana + Peanut Butter “Milkshake”
serves 2

2 medium bananas (frozen)
1 c. vanilla unsweetened almond milk
1 heaping spoonful of organic peanut butter (almond butter is fine too)
1 tsp. ground flax or chia seeds
2 shakes of cinnamon

Directions:

Place bananas, almond milk, vanilla and nut butter in a blender.

Blend for 1 minute.

Add in cinnamon and flax.

Blend again until smooth.

So easy and so yummy!

High Protein Egg Muffins (With Arugula, Feta and Quinoa)

Recently, I have been putting some major effort into getting back in shape. It only took about a year and half to find the motivation after Parker was born, but HEY, gotta start somewhere. To be honest, I have actually really enjoyed the last year and a half of being relaxed about what I ate and a lot more lenient with working out. But, since I’ve got a lot of awesome things coming up (and some that might require a lot more photos of myself), I realize that I want to put some time into my body before that all happens.

Plus, summer.

With that said, I have been working on a plan with a trainer (which I will go into more details about later). My schedule is a bit crazy so I have been having to do more home workouts; but I’ve been working out 4-5 times a week. And as for my meals – I’m trying to keep everything in balance (protein- carbs- fats) for my personal body type and goals, which requires a lot of preparation. The hardest part for me is upping my protein count without a starch based protein (like beans, sweet potatoes, etc) and having to eat 5 times a day- it’s easy to run out of ideas!

These egg muffins however, have been a lifesaver! And even better, Parker LOVES them. They are packed with nutrients, simple to make and a perfect ratio of protein, carbs and fats. I like them as a snack or for a quick breakfast.

High Protein Egg Muffins

3 eggs

1 C. egg whites

2 Tbs. plain almond milk (or regular organic milk)

1 C. cooked quinoa

1 C. arugula

1/2 C. feta

1/2 C. chopped mushrooms

1/4 C. chives

sea salt + pepper to taste

Directions:

Preheat oven to 350 degrees
In a mixing bowl, combine the egg whites, eggs, milk and some salt and pepper (whisk well and set aside)
Spray muffin tins with oil (about 9)
Stuff the arugula, mushrooms, and chives evenly into each tin (not too full)
Add about a tablespoon of quinoa into each tin (over the veggies)
Then, sprinkle some feta on top of the mixture in each tin
(Alternatively, you can mix together all of the ingredients excluding the egg mixture, together in a bowl before placing them into the tin)
Gently mix together the ingredients in each tin
Divide and pour in egg mixture evenly over all 9 tins (filling just barely to the top)
Cook for about 20-30 minutes.

Enjoy!!

Tropical Chia Seed Pudding

Happy Monday!! The sun is out and all I want to do is eat fresh fruits! I have been wanting to make some chia seed pudding for quite some time now. I’ve pinned just about every type of chia seed pudding recipe out there on Pinterest, but I still never got to making it.

So, when the sun peeked through this past weekend, I thought it was time! And seriously, I will be making this allllll the time now. It is a great, clean and healthy meal option and it’s also perfect for your little one. Parker loves it!

Tropical Chia Seed Pudding

serves 2 and a 1/2 (a baby hehe)

4 tbs chia seeds

1/2 cups coconut milk (canned)

1 1/2 cups almond milk

6 drops stevia

Chopped mango, pineapple and unsweetened coconut shavings for the topping

Directions:

Stir together the almond milk, coconut milk, chia seeds and stevia.

Place in a container and set aside.

Stir after about an hour to mix ingredients again.

Let it sit overnight in the fridge or eat after about 2 hours of sitting.

Place in small bowls and top with your tropical fruit and enjoy!