3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
2 English muffins, split
1 (8 ounce) container pineapple yogurt
3/4 cup sliced fresh strawberries
3/4 cup drained crushed pineapple
Lightly toast the English muffin halves in a toaster. Spread each half with pineapple yogurt. Top each half with strawberries and pineapple. Serve while English muffins are still warm.
6 Tbs. soft butter
1/3 cup packed light brown sugar
2 tsp. light corn syrup or golden syrup
1 tsp. pure vanilla extract
1/3 cup all-purpose flour
¼ tsp. baking soda
Pinch of salt (omit for babies under one year of age)
1 cup rolled oats
1/3 cup dark raisins, cut in half
1. Preheat the oven to 350°F.
2. Beat the butter, sugar, and corn syrup or golden syrup together with a fork until pale and fluffy, then beat in the vanilla. Fold in the flour, baking soda, salt, and oats, followed by the halved raisins. Form into about 18 small balls and arrange on baking sheets.
3. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the time. Let cool on the sheets for a few minutes before transferring to a wire rack. The cookies will crisp up as they cool.
Need a new sandwich idea for your little love? Here is something my kids always, and still do, adore.
1 slice of whole wheat bread
Low fat cream cheese
Jelly (I buy the sugar free strawberry)
Cover the bread with cream cheese. Add a thin layer of jelly. Fold the bread over, and slice into bite-sized pieces for little hands to hold.
Great for on the go, or an easy afternoon snack!
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
**These are delicious treats for not only kiddos, but for parents alike. Great for breakfast, or an afternoon snack!
3 tablespoons gelatin
1/3 cup lemon/lime juice (you can also use water and just add extra lemon or orange oil)
3 tablespoons honey
Optional – Non-toxic, vegetable-based food coloring ( I used India Tree)
Optional – A few drops of lemon extract or food grade lemon/orange oil
Whisk lemon/lime juice, honey and gelatin in a sauce pan until there are no lumps.
Heat over low heat until it’s nice and melty, stirring constantly.
Add food coloring and/or extract if desired – you’re almost done now!
Grab an ice cube tray or silicone mold. You can use a basic pan, too, and then just cut into squares or use a cookie cutter after it’s set.
Pour in the mixture, then pop in the freezer for 5-10 minutes to firm up. Once they’re out of the freezer they will stay firm at room temperature.
Store in the fridge for up to 2 weeks.
You’ve been there. If you haven’t yet, someday you will be Mom.
You are frantically running through the aisles of Target, Walmart or the likes there of because you are completely out of baby wipes and toothpaste. This means taking the
monkeys children with you.
So you pull your hair back in a ponytail, throw your yoga pants on and grab your coffee to go.
You make it to the store just in time to remember that you forgot snacks to entertain you montage so you let them out of the cart. When you let
monkeys children out of the grocery cart, things like this happen.
You stand there frantic until you take a deep breath and simply say, “This is motherhood. She’s only going to be little once. If the manager wants to chase me down to make me purchase the bike that is now being ridden down the frozen food aisle, so be it.”
Give yourself a break, Mom. And grab a Diet Coke and monster size Snickers in the checkout line.
Like Nike says, “Just Do It.”