If you’re anything like me, then when you’re baking, the batter is irresistible. It doesn’t matter to me if it cookies, scones, bread or brownies, whenever I’m baking, you better believe I’ll be eating some of that dough. Licking the spoon, the beaters, and the bowls.
But there’s some controversy when it comes to eating raw dough. First and foremost, there’s raw eggs in it. We all know that eating raw eggs can be terrible for you. There’s even labels on restaurant menus now.
Okay so we’re not supposed to eat raw eggs. Which means we’re not supposed to eat unbaked cookies, brownies, bread, etc. So…what are we to do?
Simply not lick those spoons or beaters? I don’t think so!
We need an alternative. One that’s actually good for us. One that we don’t have to think about as we eat by the spoonful. One that we know won’t make us sick.
Eggs are a staple in my house; all of my kids love them. They’re our definition of “Fast Food,” often eaten on nights when my husband has to work late or when I just need a break in the kitchen (after testing other recipes all day, ha!). I often whip up simple frittatas with left over veggies from the fridge, cook them with kale in my “Breakfast in a Jar” fashion, or I just fry them up in some coconut oil.
As I have said before, getting my kids to eat enough protein can be challenging. They love their veggies, but meat is a different story. I am grateful they enjoy eggs so much as I was just reading that, after breast milk, eggs are the most efficient source of protein (i.e. how easily your body can access and use it). No wonder they call them Incredible!
This simple quiche recipe is a standard of mine in the spring while asparagus is fresh and in season. I like to cook it in muffin tins because I often pack them in my oldest son’s lunch and, for some reason, kids enjoy muffin shaped food!
Easter morning with little ones is magical; they burst out of bed, bubbling with excitement for the morning’s Easter egg hunt. In my house, we hide a mixture of plastic eggs, filled with little trinkets such as stickers, play dough, jewelry etc. I also make homemade chocolates.
Once the Easter egg hunt begins, so does the begging to eat chocolate for breakfast! How do parents entice their children to the breakfast table for something healthy and substantial? The answer is simple; make it fun! Kids love *Make Your Own* meals. They get to make choices for themselves and be creative.
My daughter quickly turned her crepe into a smiley face!
A “Build Your Own Crepe Bar” is the perfect healthy option to bring your kids to the breakfast table. Prep it the night before so you can sit back and enjoy the special time with your kiddos.
The crepes are filled with fruit and nut or seed butter. You can make your own Seed Butter several days ahead of time. We used my Vanilla & Allspice Seed Butter but if you are able to eat nuts this Homemade Walnut-Cacao Butter would be perfect!
With September almost over, I’m happy to say I’m in full-on pumpkin eating mode! Winter squashes are one of my absolute favorite foods. I just can’t get enough of their sweet flavor, creamy texture, and megawatt nutrition. Loaded with vitamin A and dozens of other antioxidants, winter squash is also low in calories and sugar, making it a sensible low-glycemic choice.
After seeing Kelly’s donut recipe a while back, I knew that one of my first pumpkin treats of the season just had to be a pumpkin donut. So I set out to make some grain-free donut holes with Kelly’s recipe as my inspiration.
I’ve never understood why donuts are considered a breakfast food when they’re typically such a goldmine of refined sugar and flour. Take a look at this nutrition label from a box of popular store-bought donuts:
Now take a look at this label:
Can you guess what it’s from? A candy bar. Yep. This candy bar has less sugar and more protein than the donuts.
Click through to get the recipe for Pumpkin Donut Holes