Cooking Fun With Foodstirs

cooking with kidsCooking is the perfect way to spend quality time with your kids, teach them valuable life skills and end up with a delicious reward at the end! This weekend, my boys and I tried out Foodstirs, a monthly subscription box delivered to your doorstep.

cooking with kidsOne of the best ways to teach your kids about healthy eating is to help them learn to cook, and Foodstirs provides a monthly opportunity to do this. Whether you’re a novice cook yourself or an experienced chef, you’ll love the fun recipes, cooking tips and time with your child.

cooking with kidsEach box comes with a progressive cooking lesson – our first one was on measuring and mixing – two recipes (a sweet treat and a healthy dinner recipe) with related cooking skills, all dry ingredients for one of the recipes, and a kid-sized cooking tool (we scored those cute green measuring spoons).

FoodstirsMy 6 and 4 year old had a blast mixing and measuring the ingredients for our Gooey Brownie Cupcakes. While we worked, I read them the included tips on measuring (dry ingredients vs. wet) and mixing (beating vs. stirring) as well as the fun facts on cocoa (It takes around 400 cacao beans to make one pound of chocolate!). The boys checked off the skills they used as we went through the recipe.

FoodstirsBaking with kids is always a messy task, but for kids, the mess is part of the fun! I loved how the Foodstirs kit was put together with simple, kid-friendly instructions and blended learning about cooking skills with kid fun.

FoodstirsFoodstirsfoodstirsSuccess!

Now my boys are ready to tackle the second recipe – the Turkey Meatloaf Cupcakes for dinner.

You can choose from Foodstirs’ 3- or 6-month series including a special gift once your child has completed the series or specialty one-time kits like a Popsicle Kit or Celebration Cake Kit. Foodstirs also donates a percent of proceeds to notable organizations focused on fighting world hunger with their Foodstirs Bake It Forward program.

Visit Foodstirs to select your own kit – the perfect way to spend an afternoon with your kids or a great gift idea for a budding chef! (And by the way, the end results were delicious!)

Foodstirs

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Easy Lamb Recipe Your Family Will Love


Cedar Springs, Shepherd’s Pride

Yum, we’re cooking Lamb Kofta. If you are on the hunt for a lean protein your kids will love and adults will applaud head to market and load up on healthy ground lamb to create this updated version of meatballs. This is the Middle Eastern version called KOFTAS and I think this food trend should sweep the nation!

Kofta, also called kefta, is the Middle Eastern word for spiced meat ball. Koftas are essentially meat “logs”– meatballs smooshed on a stick for hand-held, mouth-watering, dip-able deliciousness. These are so easy to make, you can serve in large batches (perfect for entertaining or making double batches to freeze for later).

I’m sharing my favorite kofta recipe with American lamb from Mountain States Rosen. This lamb is not ordinary. It was raised sustainably on 100% vegetarian diet by family ranchers in the American West. Starting with the best ingredients mean the end result will be fabulous.

lamb kofta recipe

Lamb Kefta Kebabs with Dried Fruit-Mint Quinoa
Servings: 6
Preparation Time: 10 minutes
Cook Time: 25 minutes

Ingredients – Lamb Kebab
2 pounds ground Cedar Springs or Shepherd’s Pride lamb
1/2 cup finely minced onion
6 cloves minced garlic
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cinnamon
Salt and pepper, to taste
12 skewers (metal or wooden soaked in water about 20 minutes)

lamb kofta

Directions
In a large bowl, combine all ingredients and mix until well incorporated. Form into 24 oblong patties, about 2 inches in length; thread 2 patties onto each skewer.
Heat a grill or grill pan over medium-high heat. Grill skewers until lamb is just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare–that is how I made these.) Remove from heat; rest for 3 minutes.

easy fruit quinoa recipe

Ingredients – Quinoa
2 cups quinoa
1/3 cup chopped dried apricots (about 6 apricots)
1/3 cup chopped dates (about 3 large dates) NOTE: I swapped out dates for raisins
4 tablespoons chopped fresh mint
3 tablespoons chopped cilantro
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
freshly ground black pepper, to taste

Follow cooking instructions on quinoa box/bag. When done, remove from heat, fluff and cover for 5 minutes. Add remaining ingredients and toss quinoa. Serve with skewers.

I believe in exposing the kids to a wide variety of healthy foods. Lamb is nutrient rich, making it a natural fit for healthy diets. On average, it’s an excellent source of protein, vitamin B12, niacin, zinc and selenium and a good source of iron and riboflavin. Plus, lamb has five times more healthy omega-3 fatty acids than beef. Koftas are a perfect starting place, because:

1. Sweet and savory flavors like cinnamon, cumin and garlic tempt small taste-testers;
2. Kids will enjoy the preparation scene—helping you squish the lamb onto sticks with knuckle-like imprints; and
3. Lamb Koftas are totally dippable in kids’ favorite sauces: tzatziki yogurt, barbecue, Asian sweet-and-spicy, etc..

You can find this consistently tender and succulent American lamb under the brand names Cedar Springs, Shepherd’s Pride, or store brands. Visit mountainstatesrosen.com for more recipes and information.

Win a Deluxe Portable Grill

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Add the gLAMB to your next camping trip with easy grilled lamb recipes and a chance to win a deluxe portable grill. Enter now, as the contest ends Friday, August 1. Lean, juicy U.S. Cedar Springs and Shepherd’s Pride lamb pack flavor, protein and healthy omega 3’s. Click here for entry form

This is a sponsored post. Recipe provided by the American Lamb Board. All recipe photos are property of Momtrends. This recipe is fully Momtrends approved.

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Homemade Guacamole Recipe


Homemade Guacamole Recipe.jpg

Homemade Guacamole Recipe

With summer entertaining in full-swing we are excited to share our tried and true recipe for guacamole. A favorite in my home (in fact my daughter suggested that I feature the recipe), this guacamole recipe is really easy to make with the kids and offers a fast and simple side for all of your entertaining needs (who doesn’t love a good guac?!). Packed with healthy fats, this savory recipe is a crowd-pleaser that is fantastic with chips and veggies. Check out our recipe and video below for the ultimate addition to your parties and home taco nights.

Homemade Guacamole
Ingredients:
Serves 6-8
4 avocados, de-pitted and cut up
2 tomatoes, cut up
1 tablespoon of pre-chopped garlic or 4 cloves of garlic, minced
2 lemons
4 limes
1/2 red onion, cut up
salt and pepper, taste to determine preference

Directions:
Cut up the avocados, onion, and the tomatoes and add them to a mixed-sized mixing bowl. Mix and add in the garlic, lemons and limes. Add in the salt and pepper and taste. Either mash with a spoon or use a hand blender on low to mix everything together. Serve with your favorite chip and veggies..

 

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Healthy Summer Pasta with PAM #EasyCookingWithPam

Healthy Summer Pasta with PAM.jpg

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Pasta is a staple in our house with the kids generally favoring a traditional red sauce. Over the summer, thought I love to take advantage of all of the fresh vegetables from our local farmers market where I like to incorporate them into as many meals as possible. One of our favorites is a pasta pesto dish that is bursting with veggies such as eggplant, kale, fresh tomatoes, squash, and carrots.

#EasyCookingWithPam

To prep the dish, I spray a non-stick pan with PAM Cooking Spray. Personally, I love using the Original flavor but they also offer eight specially formulated non-stick cooking sprays such as Purely Olive Oil, Simply Coconut, and Let’s Grill, PAM® – offering a delicious and flavorful option for all meals. Another bonus is that all PAM sprays leave up to 99% less residue – making it your ally in the kitchen and allows you to save time during prep and clean up.

This makes for effortless cooking, and for this pasta dish adds a burst of flavor where the veggies never stick to the pan. A great recipe for the summer (and beyond), enhance your food this summer and make clean-up a breeze with PAM and their delicious non-cooking sprays.

Healthy Summer Pasta

Healthy Summer Pasta

Healthy Summer Pasta
Ingredients:
1 box of pasta of your choice (I usually use a whole-grain one)
3 cloves garlic, chopped
4-5 long carrots, cut up
1 zucchini and/or squash, cut up
1 red, yellow or orange pepper, cut up
1 pint of grape tomatoes, halved
1 bunch of kale, thick stems removed and leaves torn into bite-size pieces
3-4 sprigs of fresh basil, cut up (can be dry)
3-4 sprigs of sage, cut up (can be dry)
1/2 cup fresh pesto (see recipe here)
drizzle of PAM Cooking Spray
salt and pepper
parmesan cheese, optional

Directions:
Cook pasta as directed on the box. While the pasta is cooking, start preparing the vegetable medley. Using a non-stick pan, spray the PAM and then add in the tomatoes, garlic and kale. Keep on a low flame as you add in the remaining vegetables (carrots, peppers, squash, zucchini), fresh herbs and pesto. Cover and let cook for about 10 minutes, turning it periodically. When the pasta is done, add it to the veggie mixture and let cook together for about 10-15 minutes. Add in the parmesan cheese, salt and pepper and serve!

The beauty of this recipe is that you can add in a variety of veggies and add different spices (depending on your kids).

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“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

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12 Recipes with Summer Fruits and Vegetables

Check out 12 Recipes with Summer Fruits and Vegetables

by Serena Norr at Foodie.com

While we love summer for the travel and warmer weather, we also love it for the incredible access to fresh fruits and vegetables. With parties and summer entertaining in full swing, we have been scouring Foodie.com in search of some ways to prepare of our favorite summer fruits and vegetables. From fresh fruit pies to summer salads, here are just a few of our favorites.

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Summer Entertaining with POM

Entertaining with POM

Summer is all about simple and delicious recipes. For entertaining we love cooking with POM Wonderful Pomegrantes, a variety of pomegranate known for their sweet taste, powerful antioxidants such as polyphenols and nutrients such as vitamin C, vitamin K and fiber. They also offer POM 100% Juice, a delicious and powerful source of antioxidants made exclusively from the Wonderful variety of pomegranates grown in POM Wonderful’s California orchards and POM Wonderful’s 100% Juice Blends where you can get the benefits of POM’s 100% premium pomegranate juice with refreshing fruit juice blends such as pineapple, mango and coconut. With its sweet and tart, here are some of our favorite summer recipes with POM Wonderful Pomegranates:

Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado

Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado
by LUDO LEFEBVRE

Ingredients

POM-Curry Barbecue Sauce
9 cups juice from POM Wonderful Pomegranates (or 9 cups POM Wonderful 100% Pomegranate Juice)
3 cups champagne vinegar
4 tablespoons curry powder
9 tablespoons sugar

Yogurt Foam (optional)
2 cups yogurt
2.7 fl. oz. water

Grilled Carrots
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
Piment d’Espelette
1 bunch of watercress
olive oil
kosher salt
Preparation
POM-Curry Barbecue Sauce:

Prepare fresh pomegranate juice, if necessary.*
Place all ingredients in a medium saucepot.
Over medium heat, simmer and cook to slowly reduce by half.
Cool down in an ice bath and store until ready to serve.
*For 9 cups of juice, cut 18–27 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Yogurt Foam (optional):

Place yogurt and water in blender and mix.
Place mixed liquid into a whipping siphon.
Charge with 1 cartridge, shake and keep in the refrigerator until ready to use.

Grilled Carrots:
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
Piment d’Espelette
1 bunch of watercress
olive oil

Prepare fresh pomegranate arils, if necessary.**
Season carrots with oil and salt, and char very well on the grill until tender on the inside. Make sure to turn carrots periodically to keep an even color all around.
While the carrots are cooking, place POM-Curry Barbecue Sauce into a pot and slowly warm up.
Remove pit and skin from avocado and cut into quarters. Season pieces with salt and fresh squeezed lemon juice, to taste. Put to the side for plating.
When carrots are cooked, you’re ready to plate.

POM-Glazed Kabocha Squash

POM-Glazed Kabocha Squash
by JOSIAH CITRIN

Ingredients

POM-Rosemary Reduction
1 cup juice from POM Wonderful Pomegranates (or 1 cup POM Wonderful 100% Pomegranate Juice)
1/4 cup red wine vinegar
1/2 cup sugar
1 sprig rosemary

Kabocha Squash with Mushrooms
1 kabocha squash, seeds removed and cut into 12 wedges
2 tablespoons coconut oil
18 large white mushrooms, stems removed
juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Kale
2 bunches black kale, washed, stems removed and cut into large pieces
1 tablespoon unsalted butter
1 clove garlic, crushed
zest of 1 lemon
1/4 cup water
sea salt and fresh ground black pepper to taste

Garnish
toasted hazelnuts
chopped chives
hazelnut oil
Preparation
POM-Rosemary Reduction

Prepare fresh pomegranate juice, if necessary.*
Combine all ingredients in a heavy-duty saucepot.
Bring to a boil and then reduce to a simmer.
Let simmer, skimming off any impurities that may rise to the top, until . cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.
*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Kabocha Squash with Mushrooms

Preheat oven to 400 degrees F.
Toss the squash with the coconut oil and season with salt and pepper.
Lay the squash in a single layer on a sheet pan lined with wax paper.
Toss the mushrooms with the lemon juice, olive oil and season to taste with salt and pepper.
Put the squash in the oven and roast for 15 minutes.
Turn the squash and add the seasoned mushrooms to the tray. Roast for an additional 12 minutes.
Remove from oven and brush with POM-Rosemary Reduction. Return squash to oven for 2 to 3 minutes to get a nice glaze.

Kale Salad with Candied Pecans, Pickled Kumquat, Pomegranate Arils and Macerated Golden Grapes

Kale Salad with Candied Pecans, Pickled Kumquat, Pomegranate Arils and Macerated Golden Grapes
by MICHAEL MINA

Ingredients

Kale Salad
3/4 cup arils from POM Wonderful Pomegranates (or 3/4 cup POM POMS Fresh Arils)
5 oz. kale leaves, ribs removed 1 cup blue cheese, crumbled

Macerated Golden Grapes
1/2 lb. golden grapes
1 cup sweet Riesling wine

Pickled Kumquat
10 kumquats, seeded and sliced 1⁄2 cup water
1/4 cup red wine vinegar
1/4 cup sugar
Candied Pecans
2 cups pecan halves
4 tablespoons butter, salted 4 tablespoons brown sugar

Riesling Honey Vinaigrette
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1⁄4 cup macerated golden grapes

Fingerling Potato Chips, for garnish
1/2 lb. fingerling potatoes 1 teaspoon salt
Preparation

Macerated Golden Grapes:

(can be made ahead of time)

Put grapes in an appropriate size saucepot.
In a different saucepot, bring Riesling to 165°F.
Remove Riesling from heat and pour over grapes. Let cool to room temperature, then refrigerate in liquid for 4 hours.
Strain and reserve.
Note: the macerated grapes can be made up to 36 hours in advance and stored in a tightly sealed container in the refrigerator.
Pickled Kumquats:

Combine the water, red wine vinegar and sugar in a saucepot, place over high flame and whisk vigorously until the sugar is dissolved. Heat to a boil.
Pour hot pickling liquid over the sliced kumquats and let them cool in the liquid.

Candied Pecans:

In a saucepan, melt butter over medium-high heat, add pecans and toss to coat.
Add sugar and stir frequently until caramelized.
Spread on a wax paper-covered sheet pan to let cool.
Riesling Honey Vinaigrette:

In a blender, combine sherry vinegar, Dijon mustard and honey.
Slowly add in oil in steady streams to emulsify. the mixture should be thick enough to coat a spoon when it is dipped into the mixture.

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Favorite 4th of July Recipes with Farmer’s Garden by Vlasic #FarmtoJar

Favorite 4th of July Recipes

Vlasic Pickles

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The 4th of July is always a fun and lively holiday. We love celebrating America’s birthday as well as enjoying time with friends and family and exciting events. This 4th of July we are also going to be entertaining before the fireworks. One item that is on our grocery list is a delicious assortment of Farmer’s Garden by Vlasic Pickles.

Vlasic Pickles

These artisanal-quality and premium pickles are made with honest ingredients and no artificial flavors. While munching on them I love the freshness that comes through in their selected ingredients such as ripe cucumbers, whole garlic cloves, slices of red bell pepper, rounds of carrots and fresh herbs and spices – all of which are harvested at the peak of freshness. Additionally, each Farmer’s Garden by Vlasic cucumber is hand-packed in a traditional mason jar and pickled using home-style canning techniques to lock in the bold, fresh taste. This includes five delicious varieties of Farmer’s Garden by Vlasic pickles:  Zesty Garlic Chips, Bread & Butter Chips, Kosher Dill Spears, Kosher Dill Halves and Dill Chips.

For the 4th of July, I decided to update the classic potato salad using the Zesty Garlic Chips with carrots, beets and potatoes for a delicious new twist on grilled veggies. I also made Salmon Cakes with a dill pickle sauce using the Kosher Dill Spears. These delicious recipe ideas are bound to be a hit that paired so well with these bold and flavorful pickles.

Vlasic Salmon Cakes Vlasic Salmon Cakes

Salmon Cakes with a Dill Pickle Sauce

    • 1 pound of salmon filets
    • 1/2 cup of fresh dill
    • 1 chive, chopped
    • 2 eggs
    • 2 cloves of garlic, minced
    • 1 lemon
    • 1 cup bread crumbs
    • 2-4 Vlasic Kosher Dill Spears (as well as the juice)
    • 1 cup of greek yogurt
    • salt and pepper
    • drizzle of olive oil

Directions:

Pre-heat oven to 375 degrees. Add olive oil, juice from the Vlasic Kosher Dill Spears, chives, lemon, dill and chives to a pan. Turn onto a medium heat and add in the salmon. Let cook for 15-20 minutes. Turn off flame and cute up salmon and mix with the cooked dill, garlic and chives. Chop up a pickle and add it to the salmon. Crack two eggs and place in a bowl. Spread out the bread crumbs. When the salmon has cooled place it in the eggs and work it into a bowl into the bread crumbs. Once formed place on an oven-safe pan. Keep making the salmon cakes until you mixture is done. Place in the oven.
While cooking scoop your yogurt, dill, lemon and pickle juice in a small bowl. Check on salmon cakes in 10 minutes and turn them over. Cook another 10 minutes (on the following side) and then they are ready. Prepare with 2 (or more) pickles and drizzle the salmon cakes with the yogurt dill sauce.

Grilled Veggies Grilled Veggies

Grilled Vegetables with Zesty Garlic Chips

Ingredients

  • 6-8 carrots, cut up
  • assortment of fingerling potatoes
  • 1 sweet potato, cut up
  • 3 beets, cut up
  • Vlasic® Zesty Garlic Chips
  • drizzle of olive oil
  • salt and pepper

Directions:

Pre-heat oven to 375 degrees. Cut up the assortment of vegetables lengthwise and drizzle them with pickle juice, olive oil, salt and pepper. Let cook for 35-40 minutes – turning over the veggies in the oven. When finished cut up the  Zesty Garlic Chips and place mix them with the grilled vegetables and serve.

These incredible flavors go back to the companies’ roots where 70 years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations.  Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

Farmer’s Garden by Vlasic also has an amazing contest right now where they are giving away a package worth $1,500. Winners will be drawn every month through the end of July where all you have to do is enter your contact information to be entered to win the Savor Simplicity Sweepstakes as well as receive a coupon from Vlasic for some delicious Farmers Garden pickles.

Learn more about Farmer’s Garden by Vlasic recipes, be sure to visit them at Farmer’s Garden® by Vlasic® pickles, Follow them on Twitter at @farmersgarden and on Facebook at https://www.facebook.com/VlasicStork

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Healthy Summer Meals and Snacks That Kids Can Make

Healthy Summer Meals and Snacks

The summer is upon us. One of the biggest concerns for parents are healthy meals and snacks for the summer. What are some healthy meals that even the kids can make while they are home for the summer? What are some healthy snacks that the kids will like?

To help us with some healthy summer meal planning, we chatted with Dr. Keith Kantor, a leading nutritionist and author of the new children’s book, The Green Box League of Nutritious Justice who shared some easy, simple, and healthy meals that are ideal for children this summer and they can even make. Enjoy a fun and healthy summer with snacks that everyone will love.

Momtrends: What are some of the best healthy snacks for kids?

Dr. Keith KantorThe healthiest snacks for kids are vegetables and fruits.  These promote optimal weight, and will ensure that they will meet their daily recommended servings of fruits and vegetables.  Sneaking fruits and vegetables into snacks like yogurt parfaits or smoothies is a great way to encourage your kids to consume more plant based snacks and enjoying it! Also, instead of chips and dip provide veggies and dip (hummus or guacamole) for a healthy snack.

What are some healthy meals that kids can make while they are home for the summer?

Summer is a great time to enjoy lunches that are outside of the normal school lunch sandwich, crackers and fruit. Here are some simple ideas for lunches at home during the summer….

Tacos- Keep seasoned cooked ground turkey in the fridge and make tacos on corn tortillas, with cheese, salsa, lettuce, peppers, onions, tomatoes, etc.

Pizza- use a pita or tortilla as crust and put sauce, cheese, veggies and turkey sausage on it for a personal pan pizza as a healthy alternative to traditional pizza.

Momtrends: How can kids get more involved in the kitchen?

Dr. Keith Kantor: The first step to getting kids more involved in the kitchen is having them help plan meals, then go grocery shopping with you and finally ask them to help prepare meals.  Small children can simply stir or fetch rubber utensils, they can push the buttons when setting the oven temperature, etc. Older kids can help measure, chop foods and set the table before meals.

Momtrends: What are some fun summer recipes that kids will love? 

Dr. Keith Kantor: 

Mandarin Orange and Spinach Salad 

Prep time: 10 min.

Cook time: none

Number of servings: approx. 8

Ingredients:

3 c peeled and sliced mandarin oranges
1 bunch of mint leaves (approx. 10 large leaves)
5 c fresh baby spinach
1 large chopped cucumber peeled and seeded
1 chopped red pepper
1 chopped fennel bulb
2 Tbs. extra virgin olive oil

Directions:

Combine all ingredients in large salad bowl and serve, the juice from the grapefruit acts as dressing, no need for extra dressing.

Guacamole – 

Prep time: 10 min.
Cook time: none
Number of servings: 6-8
Serving size: ¼ – ½ c
Difficulty: easy

Can be served with fresh veggie, and/or corn chips

Ingredients:

3 ripe avocados
¼ c chopped red onion
1 bunch of chopped fresh cilantro
1 chopped jalapeno (keep seeds in for extra “heat”)
Juice of 1 lime
Dash of high quality salt

Directions:

Combine all ingredients with spoon for a chunky texture or in a food processor for a more smooth texture and serve with fresh vegetables like carrots or cucumbers!

Berry Spinach Smoothie 

Prep time: 5 min.
Cook time: none
Number of servings: 1
Serving size: 16 oz.
Difficulty: easy

Ingredients:

1-2 c almond and or coconut milk
1 c frozen or fresh berries (we used an organic frozen berry medley on the show, blue berries, black berries and raspberries)
1 large handful of fresh or frozen spinach (we used fresh on the show)
1 tbs. ground flax seed
4 oz plain yogurt

Directions:

Combine all ingredients. Add ice, if desired. Blend on high and serve!

Banana Dairy Free Ice Cream

This is a great alternative to traditional ice cream, there is no refined sugar but still sweet in taste.

Ingredients:

6 frozen bananas
1 c unsweetened almond or coconut milk (more if needed to provide smooth texture)
½ c walnuts

Instructions:

Blend all ingredients together in blender and serve immediately and/or store in freezer.

Enjoy with a little organic butter if you wish!

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12 Father’s Day Menu Ideas

Check out Father's Day Food Ideas

by Serena Norr at Foodie.com

Looking for something extra special for the man in your life for Father’s Day? Sure, presents are nice but we also love the idea of making something delicious for brunch or dinner for Dad. This is also a great way to get the kids involved in the kitchen as you great your culinary masterpiece together. For some culinary inspiration, we complied a list of our favorite Father’s Day recipes from Foodie.com. Featuring Father’s Day cupcakes to root bear ribs and bacon tater tots, check out list of 12 Father’s Day Menu Ideas for some delicious way to celebrate Dad this year.

Father's Day Menu Ideas.jpg.jpg

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Easy Grilled Romaine Lettuce with Lowfat Caesar Dressing

grilled romaine lettuce recipe

I’m not a chef. I’m a mom who easily gets bored in the kitchen. I love salads and I love a challenge. This winter we were out skiing in Utah and had two fabulous dinners that involved grilled romaine lettuce. I loved the combination of the crisp lettuce and warmth which brought out the sweetness of the greens, it was just yummy. But I didn’t think about trying it at home. Then came the challenge. Food shows are ubiquitous. And I love them. Many foodie shows have inspired me to give new techniques a whirl or try a new recipe. But not the overly complicated ones. I’ve got no time to run to seven different stores in the quest for the perfect ingredients. Busy moms like me need to be able to do one-stop shopping. That’s the genius of the Food Network’s Guy’s Grocery Games. The show features four talented chefs who are tasked with weekly supermarket-themed challenges. The chefs are working with the same tools we have. This weekend the chefs will be tasked with a grilling challenge. That’s where the idea came up for this “Grill at Home Challenge.” My mission is to recreate a little of the flavor I experienced out West with ingredients easy to find at my local grocery store. And there’s one more challenge! I used only 5 ingredients. grilled romaine ingredients Easy Grilled Romaine Lettuce with Low-fat Caesar Dressing

1 package romaine lettuce (3 heads)
2 lemons
1 container parmesan cheese
1 cup low-fat canola mayo
salt & pepper (that’s one ingredient in my book!)

Tools needed: grill pan or outdoor grill

Directions: Preheat grill or grill pan Trim the bottom of the lettuce heads and discard bottoms. Separate the leaves. Rinse and dry them on paper towels. Mix 1 cup of mayo with 1/2 cup of parmesan cheese and juice of one lemon. Mix well and then season with salt and pepper. Set aside until the lettuce is done. Squeeze one of the lemons over the leaves and season lightly with salt and pepper. Put the spears on the grill pan or on the grill in bunches so they have good contact with the grill to get those pretty grill marks. Don’t flip too often! Cook about 1 minute per side OR until the lettuce just begins to wilt. After flipping remove from grill and set in an oven t stay warm until all the leaves are all done. momtrends recipes Place leaves on plate and dress with the Caesar mix. Enjoy!

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Guy’s Grocery Games features four talented chefs competing in supermarket-themed cooking challenges as they navigate their way through the aisles, adhering to real-world obstacles doled out by host, Guy Fieri, such as shopping on a budget, substituting out-of-stock ingredients or grabbing groceries at closing time. Ultimately, the food does the talking, as one-by-one the losing chefs “check out,” with the last chef standing going on a shopping spree of a lifetime worth up to $20,000!

Watch Guy’s Grocery Games Sundays at 8/7c on Food Network.

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Disclosure: Compensation was provided by Food Network, Inc. via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Food Network, Inc.

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