Foolproof Matzoh Balls

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Recipe: Foolproof Matzoh Balls for Passover

Want to make foolproof matzoh balls? This recipe is adapted from Streits' Original Matzoh Ball Recipe (yes, the one on the back of the old box).

Course Appetizer

Cuisine Jewish

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Nancy Johnson Horn from http://www.themamamaven.com

Ingredients

• 4 eggs beaten
• 1 cup unsalted matzoh meal
• 1/2 cup water
• 1/3 cup melted margarine you can use canola or vegetable oil, I used Smart Balance Baking Sticks melted in the microwave
• 1 teaspoon salt I usually add salt to the soup before I eat it
• Pinch of black pepper

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Instructions

• Beat eggs in a bowl.
  
• Add water, margarine/oil, salt and pepper to the beaten eggs.
  
• Mix well. Add matzoh meal and stir.
  
• Refrigerate at least one hour.
• Form into balls (you're going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water.
• Cook 20 minutes.
• Makes 16 to 20 small matzoh balls.
• 
• You can put them right into a soup or store them in the fridge for a couple of days before adding to soup.
• 

Matzo Tacos

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Recipe: Matzoh Tacos AKA "Macos"

Super simple, super easy Passover dinner choice! Go beyond Matzo Pizza!

Course Passover Friendly Main Dish

Cuisine Jewish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Nancy Johnson Horn

Ingredients

• 1 can refried Pinto Beans we like Old El Paso's Refried Pinto Beans - you can also take a can of black beans, heat up slightly and puree when it cools.
• 1 box matzoh usually adults will eat two pieces of matzoh, kids may eat 1/2 a piece
• Sour Cream we use low fat
• Mashed Avocado or guacamole
• Salsa any strength you want, kids may prefer a mild version
• Shredded regular or reduced fat cheddar cheese or a Mexican style blend
• Extra Add-ons:
• Tomatoes
• Shredded lettuce
• Mushrooms sauteed

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees. Toast pieces of matzoh in oven for 5 minutes (just keep an eye on it).
  
• Spoon on beans and sprinkle cheese, bake for 5 minutes.
  
• For my super picky kids, we kept it pretty simple - beans, cheese, matzoh.
• 
• My husband and I like toppings, so we piled on the tomatoes, guac, salsa and sour cream. And it was delicious!
• 

Matzoh Pizza

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Matzoh Pizza

The secret is to toast the matzoh before you add the sauce and cheese.

Course Entree

Cuisine Jewish - Passover

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• Matzoh
• Tomato Sauce
• Shredded mozzarella cheese
• Oregano

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Instructions

• Take a sheet of Matzoh.
• Toast in toaster oven or 350 degree oven for a few minutes.
• Add tomato sauce
• Add shredded mozzarella
• Add a little oregano
• Add the toppings of your choice.
• Toast for 5-6 minutes or until melted.
• Kids will eat around 1 whole sheet of matzoh pizza, adults 2- 3 whole matzoh sheets.

The post Passover’s Coming — Foolproof Matzoh Balls, Matzoh Tacos & Matzoh Pizza Recipes appeared first on The Mama Maven Blog.

From start to finish, this can be ready in 1 hour and 15 minutes, making it a great choice when you want to have dinner ready to go for your family or a crowd. You can also have it in your fridge, ready to go into the oven as your guests arrive.

You’ll need:

1 (16 ounce) package ziti pasta
24 ounces ricotta cheese (use part skim or low fat if possible)
1/2 pound shredded mozzarella cheese (use part skim or low fat if possible)
1/2 pound shredded pepper jack cheese (if you don’t like pepper jack, any mozzarella or cheese is fine)
1 small onion, diced
8oz spinach, chopped (leave this out if you don’t like spinach)
4 cloves garlic, minced
1 tsp dried basil
Salt and pepper
1 egg, beaten
1 (32 ounce) jar spaghetti sauce, of your choice
1/3 cup grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees F. 

Lightly grease a 9×13-inch baking dish and set it aside.
Place a large non-stick skillet over medium heat, add the oil. Once the oil is hot, add the onion and cook until soft.
After that, add spinach, cook and stir until wilted.

Next, add garlic, basil, salt and pepper. Stir and cool for 1 minute.

Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt and ziti and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
In a bowl combine the cooked ziti, ricotta cheese, mozzarella cheese, pepper jack cheese, egg. then start mixing in the spinach mixture and 1 1/2 cups spaghetti sauce, stir to combine.

Transfer the mixture into the prepared baking dish.

Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese on top.

Bake in the preheated oven for 30 minutes.

Let it cool for 15 minutes.

Serves 6. I like to serve this with a side salad. My picky eater prefers to eat his in a bowl.

Now if you like this, you’re going to love this creamy alfredo sauce from Sweet and Savory Meals. I’ll be trying this myself soon. My father-in-law loves alfredo sauce so I’m excited to make it!

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Easy Baked Ziti

Make this Easy Baked Ziti for family and friends!

Course Dinner Entree, Entree, Kid Friendly, Main Course, Main Dish

Cuisine Italian

Keyword baked ziti, easy baked ziti, easy recipes, gluten free dinner, italian recipes, meatless monday

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Author Nancy M Horn

Equipment

• 1 9 x 13 inch Baking Dish

Ingredients

• 1 16 ounce package ziti pasta
• 24 ounces ricotta cheese
• 1/2 pound shredded mozzarella cheese
• 1/2 pound shredded pepper jack cheese
• 1 small onion diced
• 8 oz spinach chopped
• 4 cloves garlic minced
• 1 tsp dried basil
• Salt and pepper
• 1 egg beaten
• 1 32 ounce jar spaghetti sauce, of your choice
• 1/3 cup grated Parmesan cheese

Get Recipe Ingredients

Instructions

• Preheat the oven to 375 degrees F.
• Lightly grease a 9×13-inch baking dish and set it aside.
• Place a large non-stick skillet over medium heat, add the oil. Once the oil is hot, add the onion and cook until soft.
• After that, add spinach, cook and stir until wilted. If you don't like spinach, leave it out.
• Next, add garlic, basil, salt and pepper. Stir and cool for 1 minute.
• Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt and ziti and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
• In a bowl combine the cooked ziti, ricotta cheese, mozzarella cheese, pepper jack cheese, egg, spinach mixture and 1 1/2 cups spaghetti sauce, stir to combine.
• Transfer the mixture into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese on top.
• Bake in the preheated oven for 30 minutes.
• Let it cool for 15 minutes before serving.

Make sure you bookmark this recipe!

Related Recipes:

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• Roasted Spaghetti Squash with Parmesan Cheese
• Meatless Monday: Spaghetti Fauxlognese (Vegan)
• Homemade Spaghetti and Meatballs
• Shrimp Marinara
• Spinach, White Bean, and Sausage Rotini

The post Easy Baked Ziti with Spinach (Video) appeared first on The Mama Maven Blog.

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For the last year, I’ve been trying to find a lot of ways to be more meatless. While I am not completely meatless, a good portion of my meals are. My daughter is a Pescatarian, so she will join me when I make vegetarian or vegan meals. This recipe is based on my Turkey Zucchini Meatloaf, which is my mother-in-law’s recipe, originally adapted from a recipe from Epicurious. Recently, she decided to make a vegetarian version of her delicious meatloaf so my daughter and I could enjoy it. It was out of this world! I couldn’t believe that it was vegetarian! My mother-in-law used Impossible Plant-Based Meat, but you could totally make this with Beyond Meat or any meatless alternative. Enjoy this vegetarian Impossible Plant-Based Meatloaf.

Ingredients

Impossible Meat (2 – 12 oz packages)
1 zucchini, pureed
1/2 cup finely chopped onion
1 to 1 1/2 cups seasoned breadcrumbs to make this gluten free, use gluten free breadcrumbs
1/4 cup chopped fresh parsley or substitute dried
1 large egg
1 teaspoon salt (optional)
1/3 ground black pepper
1/2 teaspoon garlic powder or 1 cube frozen garlic

Topping:

2/3 jar apricot preserves (can use apricot all fruit or sugar-free apricot preserves)
6 teaspoons dijon mustard

Instructions

Preheat oven to 350 degrees. Gather your ingredients.

Add your impossible beef (made from plants into a bowl). It really mimics ground beef!

Combine all ingredients (except for apricot preserves and dijon mustard) in a large bowl and mix well. Reserve a 1/2 cup of breadcrumbs and add if you feel your meatloaf is too wet.

Place mixture and shape on a large roasting pan or cookie sheet (with lip).

Bake for 45 minutes.

While the meatloaf is baking, mix together preserves and mustard to make a glaze.

Take meatloaf out of oven, spread the glaze over the top.
Put it back into the oven for 25 more minutes. Your meatloaf will be much flatter than a traditional meatloaf made from turkey or beef.

Cut into slices and serve. Enjoy this vegetarian Impossible Plant-Based Meatloaf

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Vegetarian Impossible Meatloaf

Course Dinner Entree

Cuisine American

Keyword meatloaf, vegetarian, vegetarian dinner, vegetarian meatloaf

Servings 6

Author The Mama Maven

Ingredients

• Impossible Meat 2 – 12 oz packages
• 1 zucchini pureed
• 1/2 cup finely chopped onion
• 1 cup seasoned breadcrumbs to make this gluten free use gluten free breadcrumbs
• 1/4 cup chopped fresh parsley or substitute dried
• 1 large egg
• 1 teaspoon salt optional
• 1/3 ground black pepper
• 1/2 teaspoon garlic powder or 1 cube frozen garlic
• Topping:
• 2/3 jar apricot preserves can use apricot all fruit or sugar-free apricot preserves
• 6 teaspoons dijon mustard

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees.
• Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
• Bake for 45 minutes.
• While the meatloaf is baking, mix together preserves and mustard.
• Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes. The meatloaf will be a little flatter than a regular meatloaf.
• Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).
• Cut into slices and serve.

Get what you need:

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Hot/ Cold Platter

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I love using stainless steel mixing bowls

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Related Posts:

• Comfort Food: Turkey Zucchini Meatloaf Recipe
• Healthy Sweet Potato Black Bean Bowls (Vegetarian/GF)
• Pregnant and Over 35? Have We Got A Prenatal Vitamin for You!
• Meatless Monday: Spaghetti Fauxlognese (Vegan)
• Air Fryer Za’atar Spiced Chick Peas

The post Vegetarian Impossible Plant-Based Meatloaf appeared first on The Mama Maven Blog.

Looking for an awesome meatless dinner idea? Sweet Potato Black Bean Bowls are a vegetarian dinner you can have on the table fairly quickly. Not only is it absolutely delicious but it is also healthy in every way. The wonderful combination of roast sweet potatoes, peppers, cauliflower, corn, and avocado is incredible. You don’t have to be vegetarian or vegan (just leave off the Cotija cheese and use vegan yogurt) to enjoy this. You’ll love these Healthy Sweet Potato Black Bean Bowls – and they’re vegetarian and GF (gluten free).

Also known as burrito bowls or sweet potato bowls, this awesome recipe with roasted sweet potato, black beans, and a bunch of other veggies sounds delicious for any meal. There is a little bit of meal prep but it is worth it in the end.

You will feel good about serving these as well as eating them because as a vegetarian dinner, you know it is healthy. With fresh sweet potatoes and roasted veggies topped with avocado and spicy cream dressing, this delicious recipe is perfect for the whole family.

If you like sweet potatoes, like I do, then you’ll love this Sweet Potato Side Dish from Sweet and Savory Meals. The recipe includes a video on how to make it. I already know that I’ll be making this for Thanksgiving this year!

Sweet Potato Black Bean Bowls

For this great recipe, you will need to gather the ingredients below. Scroll down to our printable recipe card below to save this recipe for another time.

• Large sweet potato: Or two small sweet potatoes.
• Black beans: Drained.
• Red bell peppers
• Avocado slices
• Cauliflower florets
• Corn: Drained.
• Orange or yellow bell pepper
• Red onion
• Cotija cheese (optional)
• Garlic cloves: Minced.
• Olive oil: Divided.
• Smoked paprika: You can use regular paprika if that is all you have.
• Mexican chili powder: You can also use regular chili powder.
• Cumin
• Sea salt: Kosher salt is fine too.
• Black pepper
• Brown Rice (make separately). Here’s a link to the Brown Basmati Rice that I make in my Instant Pot.

Dressing:

• Avocado
• Plain Greek yogurt
• Minced garlic
• Hot sauce: Use your favorite.
• Olive oil
• Juice from one lime
• Salt: To taste.

How to cook sweet potato black bean bowls from scratch?

Ingredients

Preheat: To begin, preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Prep the potato: In the meantime, peel and chop the sweet potato into large pieces and mix them in a large mixing bowl with one tablespoon of olive oil, salt, cumin, garlic, and paprika. Place the potato pieces on the prepared baking sheet pan.

Make strips: Then, cut the peppers and red onion into thin strips and add them to the baking sheet along with the cauliflower florets.

Oil and season: Next, drizzle some olive oil on top and season with salt and pepper.

Bake: Finally, bake for 30 minutes or until the potato chunks can be easily pierced with a fork.

Drain and sauté the beans: When the veggies only have five more minutes, drain the black beans but do not rinse them. Add them to a skillet or large saucepan with cumin, salt, and one teaspoon of chili powder. Saute enough to make them warm.

Assemble the bowls: Next, assemble the bowls with a scoop of brown rice in each one and add the roasted sweet potatoes and other veggies on top. Add the corn and avocado.

Whisk and serve: Lastly, add all the dressing ingredients into a small bowl and whisk thoroughly.

Drizzle some on top of each bowl and give each one a good stir before serving.

Recipe variations:

• Other rice: Feel free to use white rice, basmati, or whatever kind of rice you like.
• Other beans: In fact, you can also use pinto beans, lentils, or white beans instead or in addition to the black beans.
• Butternut squash: For something different, use butternut squash instead of sweet potatoes.
• Taco seasoning: Try subbing the chili powder with taco seasoning.
• Plant-based meat: Use chunks of marinated tofu, seitan, or tempeh seasoned with garlic powder and black pepper.
• Add meat: For meat-eaters, go ahead and throw in some precooked chicken, pork, or beef.
• No heat: Skip the hot sauce if you do not like spicy food.
• Other oils: You can substitute the olive oil for your favorite.

How to serve:

You can serve this vegetarian dinner anytime you want as a lunch, light dinner, or whenever. It is absolutely delicious, gluten free, and you can add or remove the ingredients to make it your own.

Here are some interesting ideas:

• Add some adobo sauce on top for a spicier dish.
• Make sure you set out small bowls of other toppings like sour cream, lettuce, and shredded cheese.
• Garnish with green onions and lime wedges to make it even more delicious.
• You can also add kale instead of rice for low-carb vegetarian bowls.
• Sprinkle a bit more lime juice on top before serving for a tangier sweet potato bowl.
• Use tortillas instead of serving bowls.
• You can use leftovers to mix with other dishes like salad or stew.

Frequently asked questions

Are vegetarian meals really healthier?

According to the Academy of Nutrition, those who only eat vegetarian meals have lower rates of type-2 diabetes and high blood pressure as well as lower lipoprotein cholesterol levels. Also, vegetarians have a lower body mass index and less risk of cancer or other chronic illnesses.

Do I have to cook the beans first?

Although you do not have to cook black beans before adding them to the roasted sweet potatoes, they do taste better that way. Searing or just heating them in a pan until they are fork-tender is a good way to bring out the rich flavor of the bean.

What are the nutrition facts of this dish?

Just being vegetarian does not make a dish nutritious but this one really is. By using Greek yogurt instead of sour cream and limiting the amount of oil, you cut a lot of fat and calories. There are 500 calories, 35 grams of fat with 2 grams of saturated fat, 11 grams of cholesterol, and 70 grams of carbs in each serving.

How to store leftovers:

• Store: Put your leftover burrito bowls in an airtight container in your refrigerator and eat it within three days.
• Freeze: Freezing is not recommended.
• Reheat: You can reheat your burrito bowl in the microwave for one minute or in the oven for five minutes.

Recipe tips:

• To shorten meal prep time, buy chopped veggies from the produce section or they also have them in the freezer section.
• You will probably want to look for more meatless meals on the internet to try after tasting this one. There are some great recipes out there to try.
• If you are not a greek yogurt fan? try using half mayo and half Greek yogurt instead of all Greek yogurt.

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Sweet Potato Black Bowls (Vegetarian)

Sweet Potato Black Bean Bowls are a vegetarian dinner you can have on the table in minutes.Not only is it delicious but it is also healthy in every way. The combination of roast sweet potatoes, peppers, cauliflower, corn, and avocado is incredible.

Course Dinner Entree, Gluten Free

Cuisine American

Keyword burrito bowls, vegetarian, vegetarian dinner

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Servings 4

Author The Mama Maven

Equipment

• Baking Sheet
• Food Processor

Ingredients

• 1 large sweet potato or 2 smaller sweet potatoes – peeled and chopped into large chunks
• 1 teaspoon smoked paprika
• 3 cloves minced garlic
• 1/2 teaspoon cumin
• 2 tablespoons olive oil divided
• 1/2 teaspoon sea salt
• 1 can black beans drained
• 1 teaspoon Mexican chili powder
• 1 red bell pepper
• 1 orange or yellow bell pepper
• 1 red onion
• 2 cups cauliflower florets
• 1 can corn well drained
• 1 avocado
• Rice for serving
• Cotija cheese
• DRESSING:
• 1 avocado peeled and diced
• ¼ cup olive oil
• 1-2 tbsp hot sauce
• 2 cloves minced garlic
• 1/2 cup greek yogurt
• Juice from 1 lime
• Salt to taste
• 1-2 cups Cooked Brown Rice (make separately). Here's a link to the Brown Basmati Rice that I make in my Instant Pot.

Get Recipe Ingredients

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Line a baking tray with parchment paper and set it aside.
• Combine all the dressing ingredients in a food process until smooth, and season to taste. Set aside in the fridge until ready to use.
• Add the sweet potato chunks to a large bowl and add 1 tbsp of olive oil, paprika, garlic, cumin and salt. Toss to combine and add it to the prepared baking tray.
• Slice the onion and peppers into thin strips and add to the baking tray.
• Add the cauliflower florets.
• Drizzle on top the remaining olive oil and season with salt and pepper.
• Bake for 30 minutes or until the potatoes are just tender and easily pierced with a fork.
• Place a non-stick pan over medium heat and add the black beans with 1 teaspoon chili powder, some cumin, salt and pepper. Saute them just for 1-2 minutes until warm.
• Prepare a few bowls with rice, top with the roasted veggies, black beans, corn, and avocado.
• Drizzle with avocado dressing and serve.

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Related Posts

Check out this Sweet Potato Side Dish from Sweet and Savory Meals.

The post Healthy Sweet Potato Black Bean Bowls (Vegetarian/GF) appeared first on The Mama Maven Blog.

Right now I am eating primarily plant-based, so I use vegan cheese on mine. Any kind of vegan cheese that’s cheddar works. I like Daiya as well as Violife and the store brands that I’ve seen. The Trader Joe’s vegan cheeses are pretty good, so is Whole Foods’ vegan cheeses. But should you use shredded or sliced cheese? I think the shredded vegan cheeses work at little better to really get that cheese-like taste, but I’ve used sliced also and frankly didn’t notice much of. a different taste.

This works well for a lunch or dinner option. I’ve even made this for breakfast. My stomach doesn’t respond well to regular frying, so using my air fryer oven is just the perfect way for me to cook my veggie quesadillas!

You’ll Need:

2 Bell Peppers
1 small yellow onion
4 Whole Wheat Tortillas
Cheese to taste (I used a cheddar mix for my family and a cheddar vegan cheese for me)
Olive Oil Non-propellant spray or Extra Virgin Olive Oil (whatever you prefer)

Instructions:

Cut up your peppers and your onions. Lay on a silicone mat or some perforated parchment paper on your air fryer tray (or use the basket). I spray a little Olive Oil Non-propellant spray on this or lightly toss in Extra Virgin Olive Oil . Basically whatever you prefer.

Roast your peppers and onions at 400 degrees Fahrenheit for 6-9 minutes. If you make a smaller amount, you’d need less time.

When your peppers and onions are roasted, take them off your tray and then place your tortillas on the tray, folding them in half and kind of leaning on each other.

Place your pepper and onion filling inside and then add your shredded cheese of choice inside.
Place back into your air fryer for 3-5 minutes at 400 degrees Fahrenheit.

It is absolutely delicious!

Cut up and serve.
I like to use a pizza cutter to slice up my quesadillas.
You can add more protein to this like beans or chicken, beef or turkey. Sometimes I just add in veggies to this like mushrooms or tomatoes.
Top with guac or dip into salsa.
Have fun with it!

Serves 2 people.

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Air Fryer Veggie Quesadillas

Course Entree

Keyword Air Fryer, air fryer quesadillas, air fryer vegetable quesadillas, air fryer veggie quesadillas, vegan option, vegetarian, veggie quesadillas

Prep Time 9 minutes minutes

Cook Time 5 minutes minutes

Servings 2 people

Author The Mama Maven

Equipment

• Air Fryer I used the oven kind, the Emeril Power Air Fryer 360

Ingredients

• 2 Bell Peppers
• 1 small yellow onion
• 4 Whole Wheat Tortillas
• Cheese to taste I used a cheddar mix for my family and a cheddar vegan cheese for me
• Olive Oil Non-propellant spray or Extra Virgin Olive Oil whatever you prefer
• Guac Optional
• Salsa Optional

Get Recipe Ingredients

Instructions

• Cut up your peppers and your onions. Lay on a silicone mat or some perforated parchment paper on your air fryer tray (or use the basket).
• Roast your peppers and onions at 400 degrees Fahrenheit for 6-9 minutes. If you make a smaller amount, you’d need less time.
• When your peppers and onions are roasted, take them off your tray and then place your tortillas on the tray, folding them in half and kind of leaning on each other. Place your pepper and onion filling inside and then add your shredded cheese of choice inside.
• Place back into your air fryer for 3-5 minutes.
• Cut up and serve.
• I like to use a pizza cutter to slice up my quesadillas.
• You can add more protein to this like beans or chicken, beef or turkey. Sometimes I just add in veggies to this like mushrooms or tomatoes.
• Have fun with it!

BUY:

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Silicone Mat for Air Fryers

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Perforated Parchment Air Fryer liners
You can cut up parchment paper to fit in your air fryer, but I like the perforated ones better so air circulates.
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Whole Wheat Tortillas

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So, do you like veggie quesadillas?

• My Go To Dinner: Cheesy Chicken and Veggie Quesadillas
• 10 Simple Tips to Get Your Kids to Eat Their Veggies
• Hanukkah Craft: Veggie Menorah Tray
• Easy Vegan Instant Pot Chili (6 WW SmartPoints – Blue Plan)
• Sweet Potato Berry Breakfast Bake (Whole 30, Paleo, Dairy Free, and Gluten Free)

The post Air Fryer Veggie Quesadillas appeared first on The Mama Maven Blog.

What’s your stance on Tofu? As I’ve mentioned before, my daughter is a pescatarian and I’ve been eating mostly plant based for the last several months for health reasons. We’ve had fun experimenting with tofu and recently my daughter decided she wanted to make BBQ tofu. I suggested we make it in the air fryer and this Air Fryer BBQ Tofu recipe was born. It turned out absolutely delicious! I love using my air fryer to make foods crispy without it being greasy! You’ll only need three ingredients, any BBQ Sauce ( I used my fave, G Hughes BBQ Sauce), extra firm tofu and some avocado oil spray.

You can use any BBQ Sauce, but I wanted to use G Hughes because it’s sugar free, dairy free, and gluten free.

You’ll need:

Extra Firm Tofu (organic if possible) – 1 package
G Hughes BBQ Sauce (any variety)
Avocado Oil Spray (can sub in any kind of oil spray, I just like the avocado oil spray)
A silicone mat

Instructions:

First, you have to press your tofu to get the water out. I typically do this by wrapping it in paper towels and putting something heavy on it like a pot or a pan. There are several tofu presses that you can buy – this one looks good – https://amzn.to/3K1RRpb. I would do this 30 minutes or so before you want to make your tofu.
Then I take out a bowl or a glass pyrex 8×8 pan to marinate my tofu. I think the pyrex actually works better because it’s flat bottomed.

Cut up your tofu in the pan and then pour the BBQ sauce over it. You can add some spices, but I didn’t, I love the taste of G Hughes’ BBQ Sauce. I used the original flavor, but I also buy the Maple Brown and the Honey flavored BBQ Sauces. I marinate the tofu for 15-20 minutes or so. You really want to make sure the BBQ coats the tofu (otherwise it won’t get the flavor of the BBQ sauce).
Then get your air fryer ready. I always use a silicone mat, spray that lightly with your avocado oil spray.
Place the marinated tofu on the silicone mat, giving some space between the pieces of the tofu.

Air fry at 400 degrees for 15 minutes (remember that some air fryer’s pre-heat, so build that time in). Serve! 4-5 cubes should work as a serving.

I served this with steamed corn, salad, and rice. This will serve 2-3 people.

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Air Fryer BBQ Tofu

Course Dinner Entree

Cuisine American

Keyword Air Fryer, air fryer bbq tofu, air fryer tofu, apple pie gluten free, dairy free, sugar free hot chocolate

Servings 2 – 3 servings

Author The Mama Maven

Equipment

• 1 Air Fryer

Ingredients

• Extra Firm Tofu  organic if possible – 1 package
• G Hughes BBQ Sauce (any variety) any variety – I used a little less than 1/2 the bottle
• Avocado Oil Spray You can sub in any kind of oil spray, I just like the avocado oil spray
• A silicone mat

Get Recipe Ingredients

Instructions

• First, you have to press your tofu to get the water out. I typically do this by wrapping it in paper towels and putting something heavy on it like a pot or a pan. There are several tofu presses that you can buy – this one looks good – https://amzn.to/3K1RRpb. I would do this 30 minutes or so before you want to make your tofu.

  Then I take out a bowl or a glass pyrex 8×8 pan to marinate my tofu. I think the pyrex actually works better because it's flat bottomed. Cut up your tofu in the pan and then pour the BBQ sauce over it. You can add some spices, but I didn't, I love the taste of G Hughes' BBQ Sauce.

  I used the original flavor, but I also buy the Maple Brown and the Honey flavored BBQ Sauces. I marinate the tofu for 15-20 minutes or so. You really want to make sure the BBQ coats the tofu (otherwise it won't get the flavor of the BBQ sauce).Then get your air fryer ready.

  I always use a silicone mat, spray that lightly with your avocado oil spray.

  Place the marinated tofu on the silicone mat, giving some space between the pieces of the tofu. Air fry at 400 degrees for 15 minutes (remember that some air fryer's pre-heat, so build that time in). Serve!

Shop:

Emeril Lagasse Power Air Fryer 360

G Hughes Sugar Free BBQ Sauces

Tofu Press

Avocado Oil Spray

Extra Firm Tofu

Silicone Mat for Air Fryer

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• Dinner Idea: Teriyaki Tofu and Veggie Kabobs
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• Review: Tiny Love Gymini Move and Play Activity Mat
• Lactose Free Saag Paneer Recipe

The post Air Fryer BBQ Tofu appeared first on The Mama Maven Blog.

You’re going to gather onions, carrots, and celery, olive oil or oil spray, basil, oregano and thyme, red lentils, kale and water. That’s pretty much it. You can add garlic if you like (I like). If you don’t have kale, spinach or any kind of green will do — or you can even leave it out.

Ingredients:

One 2 quart container Trader Joe’s Mirepoix (or use one onion, 2 large carrots, 5 ribs of celery, chopped up).
Olive Oil (to coat pan)
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt (I like kosher or sea salt)
2 cup red lentils (I rinse them in a mesh colander)
8-10 cups water
1/2 lb of kale, or substitute fresh baby spinach or frozen chopped spinach, escarole or swiss chard (cut into bite size pieces).
One bag of Trader Joe’s Kale (fresh or frozen) will work well.

Instructions:

Rinse your red lentils well.
Put your Instant Pot on the Sauté setting. Add some oil or oil spray and let it get hot. Then sauté the onion, carrot and celery (a classic mirapoix– which to make it easier I pick it up at my local Trader Joe’s) and let it get fragrant.

You can add a cube or two of garlic while you’re doing this. Turn your Instant Pot off. Make sure there are no burned bits.
Then add your spices, rinsed red lentils, and 6 cups of water. Turn your Instant Pot on to manual and and set for 10 minutes. Make sure your knob is set to sealing.

As soon as it’s done, hit the off button. Release the pressure.
Open your Instant Pot and stir – make sure it hasn’t burned and the soup hasn’t stuck to the bottom of the pot.

Add 2 to 3 cups of water with the salt and cook for 6 minutes more. Let the soup sit for 5-6 minutes and then slowly release the pressure.

Optional: Stir in the kale or greens. Serve with some crusty bread or crackers.

Buy your Instant Pot on Amazon
Buy red lentils

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Instant Pot Red Lentil Soup with Kale

Course Appetizer, Dinner Entree, Entree, Soup

Cuisine American

Keyword beef stew instant pot, instant pot lentil soup, instant pot soup, red lentil soup

Author The Mama Maven

Equipment

• Instant Pot

Ingredients

• 1 2 quart container Trader Joe's Mirepoix (or use one onion, 2 large carrots, 5 ribs of celery, chopped up).
• Olive Oil or oil spray
• 1 tsp thyme
• 1 tsp basil
• 1 tsp oregano
• 1 tsp salt
• 2 cups red lentils 
• 8-10 cups water
• 1/2 lb kale (or 1 bag – You can substitute fresh baby spinach or frozen chopped spinach, escarole or swiss chard (cut into bite size pieces). 

Get Recipe Ingredients

Instructions

Rinse your red lentils well. Put your Instant Pot on the Sauté setting. Add some oil or oil spray and let it get hot. Then sauté the onion, carrot and celery (a classic mirapoix– which to make it easier I pick it up at my local Trader Joe's) and let it get fragrant.

You can add a cube or two of garlic while you're doing this. Turn your Instant Pot off. Make sure there are no burned bits.

Then add your spices, rinsed red lentils, and 6 cups of water. Turn your Instant Pot on to manual and and set for 10 minutes.

Make sure your knob is set to sealing. A

s soon as it's done, hit the off button.

Release the pressure.

Open your Instant Pot and stir – make sure it hasn't burned and the soup hasn't stuck to the bottom of the pot.

Add 2 to 3 cups of water with the salt and cook for 6 minutes more.

Let the soup sit for 5-6 minutes and then slowly release the pressure.

Optional: Stir in the kale or greens. Serve with some crusty bread or crackers.

If you don’t have an Instant Pot:

Follow this version

Related Posts:

https://www.themamamaven.com/hearty-5-ingredient-lentil-soup-vegan/

https://www.themamamaven.com/delicious-and-easy-red-lentil-soup-vegan/

The post Instant Pot Red Lentil Soup with Kale appeared first on The Mama Maven Blog.

This post contains affiliate links from certain websites and Amazon. I receive payments for clicks, purchases, and/or registrations made through affiliate links in this post. Please see our disclosure policy for more information.

A warm bowl of healthy, hearty soup is always welcome and I’ve got a recipe that ticks all the boxes: healthy, flavorful and filling, lots of plant-based protein, healthy carbs and antioxidants to boot! Best of all it only has five ingredients and is a cinch to make!

This soup uses brown lentils (find a good recipe for red lentil soup here).

Ingredients:

3 large sweet potatoes
1/2 cup baby carrots
1 large onion
2 cups brown lentils
3 heaping tbsp Better Than Bouillon Vegetable Base

Instructions:

Soak lentils for one hour (if no time to soak simply cook soup longer)

Peel sweet potatoes and cut into cubes, place in large pot (I use a 5 liter pot), add water almost to the top and turn on heat to high

Cut baby carrots into 4-5 slices and add to pot

Peel and chop onion, saute with a little oil in a frying pan. When brown add to pot.

Add lentils

When water boils add 3 tbsp Better Than Bouillon

Stir and simmer for 30 minutes. Check that sweet potatoes and lentils are soft and adjust flavor if needed. This will make 6 servings and is 7 WW SP per serving. If you want to bring the point value down, cut the amount of sweet potatoes used in half or use butternut squash, which is 0 points. That would take the soup down to 0 points.

Turn off heat and enjoy!

Note: If you don’t want the soup to come up too high you can either put less water or use 1 and 1/2 cups lentils instead of two.

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Hearty Lentil Soup

Course Soup

Author The Mama Maven

Equipment

• Stockpot

Ingredients

• 3 large Sweet potatoes
• 1/2 cup Baby Carrots
• 1 large Onion
• 2 cups Brown lentils
• 3 tbsp Better Than Bouillon Vegetable Base heaping

Get Recipe Ingredients

Instructions

• Soak lentils for one hour (if no time to soak simply cook soup longer)
• Peel sweet potatoes and cut into cubes, place in large pot (I use a 5 liter pot)
• Add water almost to the top and turn on heat to high
• Cut baby carrots into 4-5 slices and add to pot
• Peel and chop onion, saute with a little oil in a frying pan.
• When brown add to pot.
• Add lentils.
• When water boils add 3 tbsp Better Than Bouillon.
• Stir and simmer for 30 minutes.
• Check that sweet potatoes and lentils are soft and adjust flavor if needed.
• Turn off heat and enjoy!

Other Recipes You May Like

Red Lentil Soup Recipe

Easy Vegan Instant Pot Chili

Saag Paneer

The post Hearty 5-Ingredient Lentil Soup (Vegan) appeared first on The Mama Maven Blog.

I will totally admit that complicated recipes aren’t for me. I like things easy. With my daughter not eating meat or poultry, I’ve had to think outside of our norms for our dinners. I still make meat and poultry but I have to make sure I have a piece of fish or something vegetarian for her dinner anyway, so lately I’ve just been trying to make more pescatarian, vegan, or vegetarian meals so she can be included (and I don’t have to make two or three dinners (my youngest son is so picky). I still have to watch added sugars because of my son with Type 1 Diabetes. It’s a lot, so trying to simplify just makes more sense these days. Plus I have my own dietary challenges with my gallbladder surgery last year and my recent Gastroparesis diagnosis (so I need to keep things as low fat as I can). This chili turned out to be delicious and super easy. It’s actually vegan, but you can add cheese and greek yogurt if you want.

Enjoy this delicious and easy vegan instant pot chili, which is 6 WW SmartPoints – so it would be 6 on the Blue Plan. Customize it any way you want! You can even add red beans! Just know that if you add ingredients it may not be WW compliant for certain plans. I think you need to make it stat!

I’ve been doing the WW online plan and I love it. It’s the perfect time to start!

Ingredients

• Olive Oil spray or any kind of oil spray
• 1-2 garlic cubes
• Marinara sauce – two 1 pound jars – we like Paul Newman’s – This is where the points come from.
• 1 small yellow onion (1 cup chopped)
• 6 stalks of celery (1 cup chopped)
• 1 cup chopped baby bella mushrooms
• 2 cans small white beans – Goya is a fave
• 2 cans of low sodium black beans
• Mild chili spice packet – I used Mrs. Dash’s Chili Seasoning
• 2 cups vegetable stock or water
• 1 can corn – I used Green Giant
• 1 medium size zucchini, cut into (1 cup)
• 2 cups veggie broth or water

Instructions

• Get out your Instant Pot and make sure your sealing ring is firmly in the lid and your pot is ready.
• Hit the Saute’ button and then add 1 tablespoon of olive oil to your. Since one tablespoon of olive oil is divided into 8 servings, I am counting this as 0 points.
• As Instant Pot is heating up, add the garlic cube and the onions to the oil and keep stirring. After two minutes, add the celery and mushrooms. Keep stirring.
• After 5 more minutes (your house should be smelling amazing now), turn off your Instant Pot. Then add the rest of your ingredients.
• Turn on manual pressure for 14 minutes. Let it do a natural release for 5-10 minutes (as don’t touch it). Then quickly release your steam valve and serve.

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Vegan Chili (6 SP per Cup)

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 9 people

Author The Mama Maven

Equipment

• Instant Pot Pressure Cooker

Ingredients

• Olive Oil Spray
• 2 cloves Garlic
• 1 cup Yellow Onion
• 1 cup Zucchini
• 1 cup Celery
• 2 cans Cannellini Beans
• 2 cans Black Beans
• 1 can Red Kidney Beans
• 1 cup Yellow Pepper
• 2 cups Veggie Broth or water
• 1 packet Mild Chili Spice
• 1 can Corn

Get Recipe Ingredients

Instructions

• Get out your Instant Pot and make sure your sealing ring is firmly in the lid and your pot is ready.
  Hit the Saute’ button and then spray olive oil in your pot.
• As Instant Pot is heating up, add the garlic cube and the onions to the oil and keep stirring.
• After two minutes, add the celery and mushrooms.
• Keep stirring.
• After 5 more minutes (your house should be smelling amazing now), turn off your Instant Pot.
• Then add the rest of your ingredients.
• Turn on manual pressure for 14 minutes.
• Let your Instant Pot do a a natural release for 5-10 minutes (as don’t touch it).
• Then quickly release your steam valve and serve.

Notes

The only real points in this is the marinara sauce. I used Paul Newman’s Marinara and it’s 3 SP per 1/2 cup. If you use Whole Foods 365 Everyday Value Organic, then it would be zero points. 

If you are following WW (Weight Watchers), this is a compliant chili. Remember to add points if you have the brown basmati rice with it, use more oil, or if you add some reduced fat cheddar on top. It’s got plenty of protein with the black and cannelloni beans.

My husband is a total carb guy so I had my famous Instant Pot Brown Basmati Rice already made for him and my daughter. My oldest child, who has Type 1 Diabetes skipped the rice but added extra chili spice.

I also put out greek yogurt and cheese (yes, this will not make it vegan if you do this) and my youngest son, who missed the usual turkey chili I make, added deli turkey.

So, would you make this delicious and easy vegan instant pot chili for your family?

I’ve been doing the WW online plan and I love it. It’s the perfect time to start!

This is the recipe that I based it off of – and it’s one of my recipes!
https://www.themamamaven.com/super-simple-turkey-chili-perfect-for-game-day/

Need an Instant Pot? I love this one. Get one at Amazon.
I recommend getting extra sealing rings – find at Amazon – I have two and rotate them.

I also have a glass lid — perfect for yogurt making or putting your inner pot in the fridge. Get at Kohl’s or Amazon.

Looking for a great scale? Shop this Conair Scale.

Related Links

• Super Simple Turkey Chili…Perfect for Game Day
• Easy Instant Pot White Chicken Chili (1 WW SP)
• Instant Pot Turkey Chili (WW Friendly)
• Recipe: Easy Turkey Chili
• Favorite Instant Pot Recipes From The Mama Maven Blog

The post Easy Vegan Instant Pot Chili (WW Friendly) appeared first on The Mama Maven Blog.

You’ll need:

Lettuce (I prefer a darker leaf lettuce but Romaine works too)
Optional Cheese (I served feta)
Avocado
Orange Peppers
Cucumbers
Grape tomatoes (or cut up tomatoes)
String Beans
Slivered almonds
Mushrooms
Bagged Kale Salad (optional)

Instructions:

Peel and cut up each ingredient. Kids can help with this by washing veggies and if supervised, slicing up and arranging the veggies. 

Arrange on a large platter with one food next to the other. You want to make it bright and pretty so your picky eaters get interested. My youngest child is wild about mushrooms and cucumbers, so I always make sure that I have them in our salads.

Other options: add turkey, cubed grilled chicken, cubed cheddar, sunflower seeds, roasted delicata squash, hard boiled egg slices, pepitas (pumpkin seeds).

Can you think of some more? There is no wrong way to make a rainbow salad — so let me hear your ideas! 

I didn’t count carbs for my Type 1 Diabetes son with this, I just estimated about 10 carbs and considered this a lower carb dinner (counting in the chicken as no carbs). Remember if you use dressing to check the carb count.

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Layered Rainbow Salad Platter – Great for Picky Eaters

My kids are very picky eaters, so I decided to try my hand at rainbow salad making. The best part? There are NO rules. Serve all the veggies you have in your fridge. You can’t go wrong!

Course Salad

Cuisine Salad

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• Lettuce
• Optional Cheese I served feta
• Avocado
• Orange Peppers
• Cucumbers
• Grape tomatoes or cut up tomatoes
• String Beans
• Slivered almonds
• Mushrooms
• Bagged Kale Salad optional

Get Recipe Ingredients

Instructions

• Peel and cut up each ingredient. Kids can help with this by washing veggies and if supervised, slicing up and arranging the veggies.
• Arrange on a large platter with one food next to the other. You want to make it bright and pretty so your picky eaters get interested.

 Layered Rainbow Salad Platter for Dinner – Great for Picky Eaters

Other Great Recipes:

Related Posts:

• Why I write about Picky Eaters #kids #pickyeaters
• Picky Eaters and Holiday Meals: How to Deal
• 10 Simple Tips to Get Your Kids to Eat Their Veggies
• Back to School Lunch Ideas For Ultra Picky Eaters
• Picky Eater Pleasers: Mini Pizzas

The post Layered Rainbow Salad Platter for Dinner – Great for Picky Eaters appeared first on The Mama Maven Blog.

The 5 varieties are:

Green – Green lentil, kale, spinach, and broccoli
White – Green lentil, cauliflower, and parsnip
Orange – Red Lentil, pumpkin and butternut squash
Purple – Red lentil, beet, sweet potato, and carrot
Red – Red lentil, red bell pepper, and tomato

Allergy parents – Cybele’s Free-to-Eat Rotinis are free from the top 8 Allergens

1. No dairy
2. No eggs
3. No peanuts
4. No treenuts
5. No wheat
6. No soy
7. No fish
8. No shellfish

As a parent of a child with Type 1 Diabetes – around 1 cup per serving (cooked) is around 34-35 carbs depending on which Cybele’s rotini we use. Most pasta servings are around 40 to 46 carbs per serving. This isn’t low carb, but it’s the lowest carb per serving of pasta that I’ve found. Also, the fact that there is 14 g of protein in each cup means that my child will absorb the carbohydrates better and his blood sugar will stay evener.

But how does it taste?

I boiled water and then cooked the Green Rotini for 7 minutes. Directions were to cook it for 7-9 minutes. I would recommend cooking it for 6 minutes and then draining quickly and tossing with olive oil.

The pasta turned out a little mushy and my heart sank — would it taste good?

Turns out I was worried for nothing. I sauteed some veggies and then added some cheese on top. It was delicious and while it did look mushy, it didn’t taste that way. In fact, 4 out of 5 members of my household liked it (my little one is still so picky and frankly he rarely gives anything a chance). My daughter, oldest son, and my husband and I all agreed that we liked it. And my oldest son didn’t get that post-pasta blood sugar spike — so I’m calling this a success.

I made two versions of this — one with pasta, carrots, yellow squash, mushrooms, and goat cheese crumbles.

And the second version for two of my kids with pasta, carrots, yellow squash, mushrooms, and mozzarella.

Surprisingly, everyone preferred the pasta with the goat cheese! Picky eater tip: Don’t always share what’s in a food. I didn’t tell my family that this was healthy pasta. I served it and told them after.

Gluten-Free Kid-Friendly Cheesy Superfood Rotini with Veggies

Note: My family doesn’t have any allergies and we are not gluten-free. However, everyone needs more veggies in their diet and protein – so I figured this was a good idea for us to try.

Buy Cybele’s Free-to-Eat products at Kroger, Dillons, Fry’s, Fred Meyer, Smith’s Food and Drug, King Soopers, QFC, Ralphs, Wegmans, and Amazon.com.

You’ll Need:

1 box of Cybele’s Free-to-Eat grain free, high protein superfood pasta (I chose the Green version for this)
2 yellow squash
1 container of mushrooms
Olive Oil to taste
Shredded carrots
Goat Cheese (or any cheese your kids will eat)
Garlic to taste

Instructions:

Prepare your pasta and set aside.
Cut up squash and mushrooms
Sautee veggies together with olive oil and garlic until soft
Toss veggies, a little olive oil, and pasta together
Top with cheese and serve!

Print

Gluten-Free Cheesy Rotini with Veggies

Course Entree

Cuisine American

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 box of Cybele's Free-to-Eat grain free high protein superfood pasta (I chose the Green version for this).
• 2 yellow squash
• 1 container of mushrooms
• Olive Oil to taste
• Shredded carrots
• Goat Cheese or any cheese your kids will eat
• Garlic to taste

Get Recipe Ingredients

Instructions

• Prepare your pasta and set aside.
• Cut up squash and mushrooms
• Sautee veggies together with olive oil and garlic until soft
• Toss veggies, a little olive oil, and pasta together
• Top with cheese and serve!

Nutrition

Serving: 4g | Carbohydrates: 40g

ShiftCon Founder Leah Segedie’s new book, Green Enough, has just been released.

 We were not compensated for this post, we were given samples. This post contains affiliate links (which doesn’t affect your purchase price, but we get a small commission). 

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The post Gluten-Free Kid-Friendly Dinner Ideas: Cheesy Rotini with Veggies appeared first on The Mama Maven Blog.

Snikiddy Organic Grilled Cheese Puffs

These baked corn puffs were a big hit with my kids! The ingredients are organic and all-natural. The Grilled Cheese flavor tasted like Cheetos, just not as salty and that seemed like a healthier alternative. The Mac & Cheese flavor tasted a little like pirate booty and was only mildly salty, but still with lots of flavor. Although there’s no fiber, this is definitely a healthier option. Buy on Amazon.

Bare Apple Chips

All of my kids love apples so when it comes to apple chips, as long as it’s just chips, they can have as many as they like. Bare Apple Chips are made of Fuji and Reds and there are absolutely no other ingredients. They’re baked so they’re crunchy and the flavor is more condensed, which makes them sweeter. Half a cup, which is a reasonable serving, provides 4 grams of fiber! There’s also Granny Smith and Cinnamon flavors. There’s a $3.00 off coupon on Amazon now if you buy a 24 pack of the 0.53 size (perfect for school lunches). Buy on Amazon.

Eat Your Vegetables Chips by Good Health

These chips are nothing short of amazing! They include no less than 8 vegetables: carrots, sweet potatoes, kale, spinach, broccoli, tomatoes, beets, and shiitake mushrooms, plus several types of beans. Unlike regular potato chips that are thin and have a light, airy consistency, these are more like tortilla chips. I couldn’t taste the beans at all but I think this is what gives them the heartier texture. It’s amazing that there are so many veggies in there and obviously this doesn’t replace eating raw and cooked veggies, but it’s a very nice supplement to a vegetable-rich diet. Buy on Amazon.

The Sea Salt flavor was pretty good. My oldest kids found it too salty, but my five-year-old loved it, claiming “I love salt!”. The Sea Salt & Lyme flavor was too sour for us all (except for my husband who loves sour flavors) but the big winner was the Sour Cream and Onion flavor. You can really taste and sour cream and onion, no need for extra dips. These chips are crunchy, zesty, flavorful and addictive. They reminded me of cool ranch Doritos. My daughter really loved these as well. What I especially like about these chips is that because they are packed with fiber-rich veggies, they are very filling. A serving (14 chips) makes a perfect snack, along with string cheese, for example.

Bare Chia Coconut Bites

I’m always trying to get my kids to eat food with omega-3’s. Bare Chia Coconut Bites come in three flavors: we tried the chia and vanilla, chia and flax and chia and pineapple. The ones with the flax and vanilla tasted very similar. They’re perfect for that sweet/salty craving. The sweetness is pretty delicate and not overpowering. It’s so good, I would use it as a topping for yogurt, overnight oats or to make a beautiful presentation for a fruit salad. The pineapple flavor was a little strong for my kids and I. It was just too sweet and although it contains sea salt, I barely felt it. Half a cup has 4 grams of fiber and the chia and flax has a bonus of extra omega-3’s from the flax.

Baked Chewy Bars from Enjoy Life

Granola bars are a popular snack because they travel well and you can always throw one in the bag or purse. Enjoy Life makes a variety of bars that contain Pure Life Balanced Dry Blend made of sunflower kernels, cassava flour, sorghum flour and quinoa flakes. Plus, there are no artificial ingredients and they are wheat, dairy, and nut-free. We tried The Carrot Cake, Lemon Blueberry Poppy Seed, and Caramel Blondie flavors. The Caramel Blondie was hands-down, everyone’s favorite. It was like eating cake both in terms of consistency and  flavor! At only 7 grams of sugar per bar, it’s a pretty decent cake alternative! My daughter loved the lemon blueberry poppy seed flavor but the rest of us were not huge fans of the lemon flavor. At 5 grams of sugar, she can have it every day. The carrot cake was also pretty popular. It was delicious, a little tangy and not overly sweet, plus six grams of sugar is not bad at all! It also has 20% of the recommended vitamin A, so I guess you can say it’s part of a veggie serving… Buy on Amazon (there’s a 15% off coupon right now).

Protein Crisps by Our Little Rebellion

These chips are made with soy protein and cassava, so each serving (24 chips) has 10 grams of protein and 4 grams of fiber! The vegan chips are low in fat and carbs and they’re very filling. We tried the hot buffalo flavor and they were simply too spicy for both my husband and I  – I didn’t even have the kids try. My mouth was on fire! The Sweet & Smokey BBQ was better but I’m not a fan of BBQ and neither are my kids. My husband is, though, and liked these a lot. He thought the BBQ flavor was not too strong and since he’s a vegetarian, these chips are a great addition of plant-based protein for him. Buy on Amazon.

Popcorners by Our Little Rebellion

Popcorners is one of our go-to snacks and the Carnival Kettle and Salt of the Earth corn chips are very popular in our household but I wanted to try more exotic flavors that will give my kids that new taste they’re looking for. First of all, not sure if this is a new thing, but all of the corn in the chips is non-GMO, plus the chips are all double-pressed for extra crunchiness. The White Cheddar are very cheesy and delicious – the kids loved it. The Cinema Style tastes a lot like buttery popcorn and were also a big hit with the kids. The Sweetly Salted Caramel is perfect for that sweet/salty craving and is not overly sweet. I found these so addictive! I was supposed to leave some for my husband because he wanted to try them. Oops. Buy on Amazon.

My hands-down favorites are a tie: Cheesy Jalapeno and Sweet Heat Chilli. The Cheesy Jalapeno were surprisingly delicious! They’re very spicy and taste a lot like nachos that you buy at the movie theater with that orange gooey nacho cheese. Not sure how, but whoever made these managed to replicate the taste while using real cheese ingredients and jalapenos. The Sweet Heat Chilli chips were also amazing! They’re sweet, salty and spicy – this chip has it all! They’re not too spicy, though, and all the flavors mixed in together are simply perfect. Buy on Amazon.

I was not compensated for this post. I received samples. This post contains affiliate links. We receive a small percentage of the money generated by your sale (and it doesn’t cost you anything). 

Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 10, 8 and 5) and loves finding great products that make her family’s life easier. 

The post Healthy & Delicious Snacks Your Kids will Love! appeared first on The Mama Maven Blog.

My frittata recipe has, as I mentioned, only 3 eggs, but it has a variety of veggies, such as onions and leeks that give it lots of flavor. I also use feta cheese so I don’t need to add salt and I get more protein, with very few carbs.

Here are my ingredients.

Chop onion.

Make sure to break the “rings” apart after you chop the leeks.

Cut up the green onion.

Chop the cilantro.

I usually start boiling the water for the spinach before I do anything else. By the time I’m ready to put the spinach in the pot I’m halfway done with the prep work.

After boiling for two minutes I transfer the spinach leaves to a colander and rinse with cold water.

I use old-fashioned oats from Trader Joe’s. You can also use gluten-free oats. Tip: always break eggs in a separate container in case you drop an eggshell.

Be sure to chop the feta cheese well.

Add the spinach at the end.

Using your hands, mix well.

Transfer to oiled cooking pan.

Here’s the frittata – bake for 50 minutes at 375 degrees and then move it to the top rack and bake for 10 more minutes.

Delicious!

Print

Recipe: Healthy Frittata with Less Eggs and Lots of Flavor

There are only three eggs in this frittata but it’s big on flavor and low-carb with healthy vegetables.

Course Brunch

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Maytal Wichman, The Mama Maven Blog

Ingredients

• 2 packages baby spinach
• 1 large onion
• 2 leeks
• 4 stalks green onion
• a handful of cilantro
• 3 tbsp oats
• 3 eggs
• 1 package feta cheese
• Avocado oil canola is also fine

Get Recipe Ingredients

Instructions

• Preheat over to 375.
• Boil spinach leaves for 2 minutes, then rinse in cold water and leave to drain.
• Chop onion, leeks, green <g class=”gr_ gr_91 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep” id=”91″ data-gr-id=”91″>onion</g> and cilantro.
• Add eggs and oats.
• Chop feta cheese and add to mix.
• Add cooled spinach. Mix well.
• Oil baking pan with cooking spray and avocado oil. Put mixture.
• Bake for 50 minutes.
• Move to top rack and bake for 10 more minutes.
• Take out from oven, let cool and serve.

I was not compensated for this post.

Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 10, 8 and 4) and loves finding great products that make her family’s life easier. 

The post Healthy Frittata Recipe appeared first on The Mama Maven Blog.

I eat a variety of superfoods and encourage my family to eat the same as well, but there is one superfood I eat on a daily basis that is an absolute must for my health: avocado. I eat avocados each day in various forms, not only because they are healthy and delicious but because they are the only way to keep my cholesterol under 200 mg/dL without taking medications. I’m always looking to find new recipes that include avocados. I recently held a small tasting party to try out new recipes for avocado dishes and to show my friends and family how easily avocados can be incorporated into any diet. My Delicious Avocado Tasting Party (+ Recipes)

To prepare for the party I first bought some fresh avocados. Avocado contributes nearly 20 vitamins, minerals, and phytonutrients, making it a good choice to help meet nutrient needs. It’s no wonder it is considered a superfood! Since I eat it on a daily basis, I usually rush and just add some slices to my salad or sandwich, but sometimes I will make a more elaborate dish, such a guacamole or we’ll do taco night at home and avocado will be one of the taco fillings. Either way, I always have on hand avocados at home.

TIP: if you want to buy an avocado that’s ready to eat simply squeeze it gently, without applying your fingers. It will yield to firm gentle pressure. If it feels very soft or mushy it’s overripe and if it doesn’t yield at all it’s not ready.

I prepared two dishes with avocados for the party (Recipes below). The first was chipotle avocado stuffed cherry tomatoes. I blended an avocado with yogurt, cilantro, lime juice and chipotle chili powder. I loved the creamy texture of the mixture. So versatile, fresh avocados can be used in any meal or dish. They can be used as a recipe substitute for bad fats, a way to add naturally good fats, a nutrient-dense fruit to add nutrient value, and as a vegan or vegetarian possible alternative to dairy products. I put the mixture into hollowed cherry tomatoes and garnished with cilantro leaves.

My second dish was a vegan avocado ceviche. This was quick and super-easy to make – it required only mixing of ingredients. The recipe called for chopped cauliflower so I bought chopped cauliflower at Trader Joe’s and just mixed it with the rest of the ingredients. Within a few minutes, I had a delicious dish that can be used as an appetizer or a side.

I served the dishes with a Mediterranean spread. I specifically focused on healthy dishes packed with nutrients to accompany the two avocado dishes. Avocados act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients, such as alpha- and beta-carotene and lutein, from foods that are eaten with the fruit. So you absorb nutrients from other ingredients in other dishes when you eat them at the same time as you eat the avocados.

Clockwise from top: cheese and crackers, Greek salad, stuffed grape leaves, vegan avocado ceviche, skordalia, pita chips for dipping and in the middle, is my chipotle avocado stuffed cherry tomatoes.

The ceviche was the biggest hit of the party. It was full of flavor and went great with the pita chips.

The stuffed tomatoes also disappeared quickly. The recipe calls for 14 tomatoes but I will double it next time.

I had to keep adding more ceviche to the little bowl. Note to self: serve ceviche in a bigger bowl next time!

Here are recipes for the chipotle avocado stuffed cherry tomatoes and the vegan avocado ceviche:

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Chipotle Avocado Stuffed Cherry Tomatoes

This recipe is a real crowd pleaser. Double or triple this for a party!

Course Appetizer

Cuisine Mexican

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Avocado Central

Ingredients

• Ingredients
• 14 large cherry or cocktail tomatoes 1 1/2-inch diameter
• 1 fresh avocado* halved, pitted and peeled
• 1/2 cup <g class=”gr_ gr_1244 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace” id=”1244″ data-gr-id=”1244″>low fat</g> Greek yogurt
• 2 Tbsp. cilantro chopped
• 2 tsp. lime juice
• 1/4 tsp. chipotle chili powder
• 1/8 tsp. salt
• 14 small cilantro leaves for garnish

Get Recipe Ingredients

Instructions

• Slice the tops off the tomatoes and scoop out seeds and pulp. Drain, <g class=”gr_ gr_1239 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”1239″ data-gr-id=”1239″>cut side</g> down on paper towels.
• In a blender, puree the avocado, Greek yogurt, cilantro lime juice, chipotle chili powder and salt until smooth and blended.
• Spoon or pipe avocado filling into centers of tomatoes.
• Garnish with cilantro leaves.
• *Note: Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
• Recipe from https://www.avocadocentral.com/avocado-recipes/chipotle-avocado-stuffed-cherry-tomatoes-original

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Vegan Avocado Ceviche

This vegan avocado ceviche is easy to make and full of healthy ingredients.

Course Appetizer

Cuisine Mexican

Author Avocado Central

Ingredients

• Ingredients
• 1 ripe fresh Hass avocado*, halved, pitted, peeled and cubed
• 1 cup cauliflower diced
• 2 to matoes diced
• 1/3 cup red onion finely diced
• 1 Tbsp. jalapeno pepper minced
• 1 clove garlic minced
• 1 Tbsp. fresh cilantro chopped
• 1 Tbsp. lime juice
• 1/2 tsp. salt
• 1 Tbsp. olive oil

Get Recipe Ingredients

Instructions

• In a large bowl, combine avocado, cauliflower, tomatoes, onion, jalapeno, garlic, cilantro, lime juice, salt and olive oil.
• Transfer to a serving bowl. Serve with homemade pita chips.
• Serving Suggestions:
• Serving Suggestion: Serve as an appetizer or side dish.
• *Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
• Recipe from https://www.avocadocentral.com/avocado-recipes/vegan-avocado-ceviche

Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 10, 8 and 4) and loves finding great products that make her family’s life easier. 

The post My Delicious Avocado Tasting Party (+ Recipes) appeared first on The Mama Maven Blog.

Pasta Lensi is an Italian company from the Tuscan town of Vinci (where Leonardo Da Vinci hails from) that makes pastas out of legumes. These pastas contain only one ingredient and are gluten-free, non-GMO, low in fat and sodium, cholesterol-free and a good source of iron and potassium. They are vegan and packed with fiber and plant-based protein. When eating high-carb food like pasta it is crucial to balance the protein-to-carb ratio to prevent an insulin spike whether or not you have diabetes.

There are three types of lentil-based pastas and I tried all three. I used two points of criteria:

1.  Does the pasta taste good on its own?
2. Does the pasta taste good with cheese and tomato sauce? (This is how my family typically eats pasta)

Pasta Lensi Chickpea Casarecce:

The ingredient: chickpea flour. On its own, this pasta tasted like chickpeas and while I love chickpeas and hummus, this wasn’t so good. When I added grated cheese and tomato sauce, it suddenly lost its flavor and took on the flavor of the cheese and sauce. It tasted good and had a hearty consistency. I would also throw it in soups for added texture and protein. I would definitely eat it again.

Pasta Lensi Black Bean Sedani:

The ingredient: black bean flour. On its own, this was similar to the chickpea pasta – it tasted a lot like black beans and while I love all types of beans, this wasn’t that great. I added the cheese and sauce and it was just okay. The strong black bean flavor could not “disappear” the way it did with the chickpea pasta.

Pasta Lensi Red Lentil Fusilli:

The ingredient: red lentil flour. I love red lentils in soups but I could barely taste the red lentil flavor in here – it was very mild, so eating it on its own was fine. When adding cheese and sauce it pretty much tasted like regular pasta; I could not tell the difference. Pasta tends to be a heavy meal for me but because of the high amount of protein I didn’t feel lethargic after eating a full bowl. This was the clear-cut winner and I can see myself eating it on a regular basis and even trying it in cold pasta salads, as well as warm pasta dishes. I think if I served it to guests they probably won’t notice it’s not made of wheat flour!

Buy Pasta Lensi at Amazon. 

I was not compensated for this post. I received samples and a gift card. Lensi Pasta: Delicious Lentil-Based Healthy Pasta (+ Walmart G.C. Giveaway) Pasta

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Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 4) and loves finding great products that make her family’s life easier.

The post Lensi Pasta: Delicious Lentil-Based Healthy Pasta appeared first on The Mama Maven Blog.

To celebrated National Lasagna Day, Personal Creations sent me a personalized Lasagna Dish, which is a new item in their amazing kitchen gift collection. I chose the wording “Happiness is Homemade” because making and serving homemade meals for my family brings me joy. It’s as simple as that.

When creating the lasagna recipe I was inspired by a recipe I saw on the box of the Trader Joe’s lasagna noodles and made some changes to make it healthier. I substituted tofu crumbles for meat and added eggplant to add more texture to make up for the small amount of noodles without compromising on taste, among a few other changes. Less noodles also means less carbs, and with the high amounts of protein from cheese and tofu crumbles, this dish has a great protein-to-carb ratio.

Here’s the Trader Joe’s Lasagna Noodles I used:

You can get these noodles from Amazon.

I began by sauteing onion and then adding the tofu crumbles:

I added tomato sauce:

Here’s what it looks like when it’s ready:

I put the cheeses in a separate bowl:

I added the milk:

I mixed well for a creamy consistency:

I spread a thin layer of the cheese mixture:

I places 3 lasagna noodles, covered in cheese mixture:

Layered them with the cooked tofu crumbles:

I added a layer of eggplant.

I made another layer of lasagna noodles, tofu and eggplant and sprinkled the rest of the parmesan over the second layer of eggplant. I let it rest of 30 minutes.

After 30 minutes in the over, here’s the result:

Lasagna with Tofu Crumbles and Eggplant

Ingredients:

2 tablespoons cooking oil
1 large onion, finely chopped
1 package Morningstar Farm Grillers Crumbles
1 jar tomato sauce
12 oz. mascarpone cheese
1/2 cup 1% milk
1 cup grated parmesan cheese
1 package lasagna noddles. I used Trader Joe’s No Boiling Lasagna Noodles (you only need 6 noodles.)
1 eggplant, chopped into small, thin slices. (I used a long and slender eggplant)

Directions:

1. Set oven on 375°. Heat the oil in a large pan or wok and add the onion. When onion is transparent add the Grillers Crumbles. Stir for a few minutes on medium heat until soft and add the can of tomato sauce.
2. In a separate bowl, cream mascarpone, 3/4 cup grated parmesan and milk.
3. Spread a thin layer of cheese mixture in the baking dish.
4. dip 3 noodles into mix, one at a time, and place in dish in a single layer. Add a layer of tofu and a layer of eggplant. Make another layer of dipped noodles, tofu and eggplant.
5. Cover eggplant with remainder of the grated parmesan cheese.
6. Rest lasagna for 30 minutes and then put in over. Bake at 375° for 30-35 minutes, or until bubbly. Allow to rest for 20 minutes before serving.

Variations:

You can use other brands of tofu crumbles, such as Gardein Beefless Ground, which is gluten-free.

Feel free to use your favorite store-bought jar of tomato sauce, or make it yourself for a true homemade meal (I do take some shortcuts; I also don’t make my own lasagna noodles…)

You can use any type of eggplant, just make sure you slice it into very thin slices. Not a fan of eggplant? No worries! Just omit the top layer of eggplant. Keep the bottom layer, though; the eggplant blends so well with the rest of the ingredients, I promise you won’t even notice it’s there – my kids didn’t! Meatless Monday: Lasagna with Tofu Crumbles and Eggplant #PersonalCreations

Click here to order your own personalized lasagna dish from personal creations. Price is $49.99, available in red or blue.

Get:
Lasagna Noodles

I was not compensated for this post. I received a sample.

• Layered Rainbow Salad Platter for Dinner – Great for Picky Eaters
• Meatless Monday: Spaghetti Fauxlognese (Vegan)
• Air Fryer Eggplant Fries with Marinara Dipping Sauce
• Air Fryer Eggplant Parmesan Rounds (Gluten Free)
• Air Fryer BBQ Tofu

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Senior Reviewer Maytal Wichman is the owner of Mama’s Bites and has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 3) and loves finding great products that make her family’s life easier.

The post Meatless Monday: Lasagna with Tofu Crumbles and Eggplant appeared first on The Mama Maven Blog.

I bought a package of Nature’s Harvest® Whole Wheat bread (Stone Ground 100% whole wheat) and couldn’t believe how fluffy and soft it was. With no artificial ingredients and additives such as corn syrup, I knew this was a winner. My kids are used to eating whole wheat bread but it’s never this soft! The bread is so delicious on its own I decided to create a recipe using mild flavors that will showcase the bread’s delicious taste. In fact, my recipe is so simple in only has three ingredients: Nature’s Harvest® Whole Wheat Bread, one ripe avocado and one hard-boiled egg. I call it the Green Caviar Sandwich because the mashed egg becomes green when mixed with the avocado.

I mashed the avocado:

I added a hard-boiled egg and mashed it, too:

Here’s what it looks like (you can add salt if you like, I prefer without):

I spread it on one slice of Nature’s Harvest® Whole Wheat bread:

Cut it into a shape of a whale and a clam:

Voila! A sandwich with healthy carbs, healthy fats and vitamins from the avocado, and lean protein and minerals from the egg:

Green Caviar Sandwich

Ingredients:

2 slices Nature’s Harvest® Whole Wheat Bread
1 ripe avocado
1 hard-boiled egg
a pinch of salt (optional)

Directions:

Mash avocado, add egg, mash and mix. Spread on bread. Add salt if desired.

Print

“Finding Dory” Inspired Green Caviar Sandwich with Nature’s Harvest® Bread

This delicious vegetarian sandwich, inspired by Finding Dory, is super easy to make with only 4 ingredients.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Maytal Wichman, The Mama Maven Blog

Ingredients

• 2 slices Nature’s Harvest® Whole Wheat Bread
• 1 ripe avocado
• 1 hard-boiled egg
• a pinch of salt optional

Get Recipe Ingredients

Instructions

• Mash avocado, add egg, mash and mix. Spread on bread. Add salt if desired.

Nature’s Harvest® bread provided me with information, coupons, gift pack, and gift card in exchange for my honest opinion.
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Senior Reviewer Maytal Wichman is the owner of Mama’s Bites and has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 3) and loves finding great products that make her family’s life easier.

“Finding Dory” Inspired Green Caviar Sandwich with Nature’s Harvest Bread

The post “Finding Dory” Inspired Green Caviar Sandwich appeared first on The Mama Maven Blog.

Did you know that May is National Egg Month? If your family is like mine and consumes lots of eggs (we use at least one dozen eggs per week, usually more) you might want to learn about the difference between certified humane free-range eggs, and regular eggs.

Hens that are raised in a humane free range environment have access to outdoors and grassy areas. They have access to fresh water and feed that is free of antibiotics. Nellie’s Certified Humane Free Range eggs come from this type of environement and are nutritious, as well as absolutely delicious.

I received a sample of Nellie’s eggs and loved their taste! I made my usual egg salad (with Canola mayonnaise) and omelets for my family and explained to my kids how the hens live – in a cage-free environment. Since eggs contain 6 grams of quality protein and 13 essential vitamins and minerals I try to incorpotae them in some of our favorite family dishes. Here’s a recipe I found on the Nellie’s eggs website that makes a quick, well-rounded dinner that contains protein, carbs and veggies:

Easy Egg Fried Rice
Courtesy of Joyce Hendley
Makes 4 servings

Easy Egg Fried Rice Courtesy of Joyce Hendley from nelliesfreerange.com

Ingredients:
3 tablespoons vegetable oil
1 cup chopped red or green bell pepper
6 scallions, chopped (reserve a few tablespoons for garnish)
One (1-inch) piece fresh ginger root, peeled and grated (or 1/4 tsp ground ginger)
4 cups cold cooked rice
1 cup thawed frozen peas (or grated carrots or broccoli)
4 large Nellie’s Free Range Eggs, lightly beaten
2 tablespoons soy sauce

Directions:
Heat the oil in a large nonstick skillet or wok until shimmering. Add the bell pepper, scallions and ginger and cook, stirring frequently, until softened, 1-2 minutes.
Reduce the heat to low and stir in the rice a bit at a time, crumbling to remove any lumps. Raise the heat to medium-high, add the peas and cook, stirring, until heated through, about 3 minutes.
Push the rice to the side, making a hole in the middle of the pan. Pour in the eggs and scramble, incorporating the rice mixture as the eggs firm up. Stir in the soy sauce, sprinkle with the reserved scallions and serve at once.

Visit Nellie’s Certified Humane Free Range Eggs to learn more and view more recipes. Here’s a store locator. Here’s the link to coupons: http://nelliesfreerange.com/offers-promotions/.

I was not compensated for this post. I received samples and a gift card.

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Senior Reviewer Maytal Wichman is the owner of Mama’s Bites and has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 3) and loves finding great products that make her family’s life easier.

The post Nellie’s Free Range Eggs: Delicious, Nutritious and Certified Humane (+Recipe) appeared first on The Mama Maven Blog.

One of the things that really worked for me on the Whole 30 was planning out breakfasts. A breakfast egg bake really kept me full, was super easy to make and portion out for the week. Two weeks ago I made a egg and pumpkin bake, for the last week I used eggs and sweet potatoes. sweet-potato-berry-breakfast-bake Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

Ingredients:
3 Sweet Potatoes
2 Medajool Dates
8 Eggs
Unsweetned Almondmilk (to taste)
2 bananas, cut up
1 -12 oz package thawed frozen organic berries
Cinnamon
Shredded coconut
Optional: Can of coconut cream

Instructions:
Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).

Chop up 2 dates.

Cut up 2 bananas.

In a bowl, crack 8 eggs.
Add almondmilk to taste. I used a brand that was Whole 30 compliant.
Beat the eggs.
Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.

Add berries, swirl around to distribute. Then add cinnamon.

Top with shredded coconut and bake at 400 degrees for 1 hour.

Let it cool and cut up into portions.

When you serve it, warm it up and top with more thawed berries and shredded coconut.

Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

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Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

This Whole 30 Compliant Breakfast Bake is a delicious alternative to savory egg bakes.

Course Breakfast

Cuisine Whole 30 Compliant

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 pieces

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 3 Sweet Potatoes
• 2 Medajool Dates
• 8 Eggs
• Unsweetned Almondmilk to taste
• 2 bananas cut up
• 1 -12 oz package thawed frozen organic berries
• Cinnamon
• Shredded coconut
• Optional: Can of coconut cream whipped for topping

Get Recipe Ingredients

Instructions

• Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).
• Chop up 2 dates.
• Cut up 2 bananas.
• In a bowl, crack 8 eggs.
• Add almondmilk to taste. I used a brand that was Whole 30 compliant.
• Beat the eggs.
• Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
• Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.
• Add berries, swirl around to distribute. Then add cinnamon.
• Top with shredded coconut and bake at 400 degrees for 1 hour.
• Let it cool and cut up into portions.
• When you serve it, warm it up and top with more thawed berries and shredded coconut.
• Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Make the Coconut Pumpkin Bake that I made last week:

The post Sweet Potato Berry Breakfast Bake (Whole 30, Paleo, Dairy Free, and Gluten Free) appeared first on The Mama Maven Blog.

Updated with nutrition info! I’ve been following the Whole 30 Program for over two weeks now and my biggest complaint is not the lack of sugar, alcohol, dairy, soy, or gluten — but that I’m sick of eggs for breakfast. This is even after I found a sugar free Whole 30 Compliant ketchup. So, I did a little searching on the interwebs and found a post from Daily Rebecca on Whole 30 Breakfast Ideas — she mentioned pumpkin scrambled eggs and then I read a post from Crazy Together on the veggie and sausage egg bake that she makes. A lightbulb went off in my head and I decided to make a pumpkin based egg bake for breakfast. This follows Whole 30 rules and is only sweetened by 2 dates and a banana. This is what I came up with.

Ingredients:
10 Eggs
1- 29 ounce can of Pumpkin
2 cups fresh or frozen berries (blueberries and raspberries)
Coconut milk (make sure it’s Whole 30/Paleo compliant) – I did the nutrition analyzer with 1/2 a cup, but use less and see if that works for you. 
2 medijool dates
1 banana
1 tsp cinnamon
Coconut Oil (for coating pan only)
Shredded unsweetened coconut

Instructions:
Preheat oven to 350 degrees
Place pumpkin puree in bowl

In a separate bowl, crack 10 eggs.

Add coconut milk to taste (basically like you are making scrambled eggs)

Then add the beaten eggs to the bowl with the pumpkin puree.
Add the mashed banana.

Cut up two dates – make sure you remove the pits first.

Add them to the bowl and then add two dashes of  cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).

Pour into a glass 9 x 13 pan (I used coconut oil to grease it).

Add thawed berries to the mixture.

Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.

Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.

Coconut Pumpkin Breakfast Bake Recipe (Whole 30, Paleo & Gluten Free)

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Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

This Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) is delicious and great to portion out for the week.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 -8

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 10 Eggs
• 1- 29 ounce can of Pumpkin Puree
• 2 cups fresh or frozen berries blueberries and raspberries
• Coconut milk make sure it’s Whole 30/Paleo compliant
• 2 medijool dates
• 1 banana
• Cinnamon
• Coconut Oil
• Shredded unsweetened coconut

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees.
• Place pumpkin puree in bowl.
• In a separate bowl, crack 10 eggs.
• Add coconut milk to taste (basically like you are making scrambled eggs)
• Then add the beaten eggs to the bowl with the pumpkin puree.
• Add the mashed banana.
• Cut up two dates – make sure you remove the pits first.
• Add them to the bowl and then add two dashes of cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).
• Pour into a glass 9 x 13 pan (I used coconut oil to grease it).
• Add thawed berries to the mixture.
• Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.
• Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.

A reader kindly asked for the nutrition info recently (this post was written in 2016), here’s what I got. Note: I did not count the coconut oil because it was just used to grease the pan. I also wasn’t sure of how much coconut milk I used. I said 1/2 a cup, I’d start by adding 1/2 of that and seeing if you need the full 1/2 cup. 

Related Posts

Sweet Potato Berry Breakfast Bake

Buy Whole 30 Books on Amazon.

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• “Berry Good” Green Smoothie

The post Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) appeared first on The Mama Maven Blog.

Ingredients:
Organic Blue Corn Tortilla Chips
Cheddar Cheese (shredded) – we used white and yellow cheddar
Organic Grape Tomatoes, sliced
Rinsed can of black beans
Olive oil or coconut oil

Instructions:
Coat pan with either olive oil or coconut oil so the nachos don’t stick.
Spread out the bag of blue corn chips

Open a can of black beans and rinse under water. Spread beans on top of blue corn chips.

Shred cheese and sprinkle on nachos.

Cut up grape tomatoes.

Sprinkle cut tomatoes on top. Bake for 12 minutes at 350 until cheese is melted.

Serve. You can add salsa, guacamole, or sour cream.

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Black Bean and Cheese Nachos

This vegetarian nachos recipe is super easy to make and only has 5 ingredients.

Course Appetizer

Cuisine Mexican

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• Organic Blue Corn Tortilla Chips
• Cheddar Cheese shredded - we used white and yellow cheddar
• Organic Grape Tomatoes sliced
• Rinsed can of black beans
• Olive oil or coconut oil

Get Recipe Ingredients

Instructions

• Coat pan with either olive oil or coconut oil so the nachos don't stick.
• Spread out the bag of blue corn chips
• Open a can of black beans and rinse under water.
• Spread beans on top of blue corn chips.
• Shred cheese and sprinkle on nachos.
• Cut up grape tomatoes and sprinkle on top.
• Bake for 12 minutes at 350 degrees until cheese is melted.
• Serve. You can add salsa, guacamole, or sour cream.

The post Black Bean and Cheese Nachos appeared first on The Mama Maven Blog.

Spinach Stuffed Shells Recipe

It’s pretty simple to make.Preheat oven to 375 degrees. Cook pasta shells, set aside. Line baking dish with 1/2 bottle of Ragu pasta sauce.

Let chopped spinach defrost (in a colander) and squeeze the water out.

Stir together spinach, cheese (reserving 1 cup cheese for topping), eggs, and spices. My 8 year old daughter helped to mix everything together.

Start filling shells with mixture (use a tablespoon). This can be a little time consuming.

Top with more sauce and cheese, bake for 35 minutes with a cover or foil.

Wear a funny chef’s hat and pose with your delicious dish.

Print

Spinach Stuffed Shells With Ragu Pasta Sauce

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 2 jars of your favorite Ragu sauce
• 1 box stuffed pasta shells cook according to box instructions
• 1 box chopped frozen spinach – let it defrost and squeeze the water out
• 32 oz Part Skim Ricotta Cheese the big tub
• 2 cups shredded mozarella or Italian cheese blend
• 2 eggs
• 2 Tbsp basil
• 2 Tbsp parsley
• Salt to taste
• Black pepper to taste
• 1/2 a pinch of nutmeg

Get Recipe Ingredients

Instructions

• Preheat oven to 375 degrees. Cook pasta shells, set aside. Line baking dish with 1/2 bottle of Ragu pasta sauce.
  
• Stir together spinach, cheese (reserving 1 cup cheese for topping), eggs, and spices.
• Start filling shells with mixture. Top with more sauce and cheese, bake for 35 minutes with a cover or foil.
• Recipe is adapted from the one on stuffed shells box.
• 

Recipe is adapted from the one on stuffed shells box. 

The post Family Favorite Recipes: Spinach Stuffed Shells appeared first on The Mama Maven Blog.

Peel your sweet potatoes and spiralize!

Let the potatoes sit for a little while and then use a paper towel to sop up some of the liquid.

Mix sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon together, then heat oil in large pan,
form mixture into small discs and cook in hot oil.

Turn discs over after 2 to 3 minutes (when bottom is browned) and brown other side.
Drain and serve warm.

Serve with applesauce or sour cream. The latkes will be slightly sweet, which works really well with the sweet potatoes. You can substitute stevia or agave if you wish, or leave it out entirely.

Sweet Potato Spiralized Latkes (Gluten-Free) – Recipe adapted from All Recipes 

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Spiralized Sweet Potato Latkes (Gluten Free)

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7 -8 latkes

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 2 sweet potatoes
• 1 tablespoon brown sugar
• 2 tablespoon gluten free flour just use regular all-purpose flour if you don't want it gluten free,
• 2 eggs beaten
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg or cloves
• Olive oil can use canola or coconut oil

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Instructions

• Spiralized 2 sweet potatoes
• Then use a paper towel to get some of the liquid out of the potatoes.
• Mix sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon together
• Heat oil in large pan
• Form mixture into small discs and cook in hot oil. Turn discs over after 2 to 3 minutes (when bottom is browned) and brown other side
• Drain and serve warm
• Serve with applesauce or sour cream

If you need a spiralizer, this is the one I have.

This post contains affiliate links. 

Other posts you may like: 

https://www.themamamaven.com/my-favorite-instant-pot-recipes/

https://www.themamamaven.com/how-to-make-sweet-potato-fries-why-you-need-an-airfryer/

The post Spiralized Sweet Potato Latkes (Gluten Free) appeared first on The Mama Maven Blog.

We are always on the go as a family. But we make sure we head out to my parents’ backyard to relax – a mere 20 minutes from our apartment. Dragons are battled, ships are launched, it’s my children’s oasis in a somewhat crazy world.

My father, who is not the best at connecting with most people, manages to connect with my kids by teaching them about nature, building projects, and food. He’s a wealth of knowledge and I am grateful that my kids have time with him and my mother. Both of my grandfathers passed away when I was 5 and 6 respectively, so I appreciate the times my kids spend with him.

My father shows my children a dead wasps’ nest. While this wouldn’t have been exciting to me, they loved hearing all about it.

We like to make sure we have healthy snacks with us, whether we’re on the go or noshing in my parents’ backyard. The snacks we offer are healthy and I like Blue Diamond Almonds because offer protein and I can easily pop the can in our tote bag to take along with us. I like the crunchiness of almonds — it’s a better snack choice for my children and I.

I took Blue Diamond Almonds to Austin, Texas in May– see that post).

Blue Diamond Roasted Salted Almonds have 16 grams of fat, 6 grams of protein, 3 grams of fiber, and 85 mg of sodium. If you are watching your salt intake, Blue Diamond Lightly Salted Almonds works for your life. 28 Lightly Salted premium almonds contains 40mg of sodium, 16 grams of fat, 6 grams of protein and 3 grams of fiber. Both Blue Diamond Roasted Salted Almonds and Lightly Salted Almonds are certified heart-healthy by the American Heart Association.

The ONLY ingredients in both Blue Diamond Roasted Salted Almonds and Lightly Salted Almonds is almonds, vegetable oil, and salt.

It’s pretty great that we can have adventures, even in my parents’ backyard, as we relax.

And still slay dragons.

The post Flavor Your Adventure with Blue Diamond Almonds appeared first on The Mama Maven Blog.

Spiral Vegetable Slicer

Take one long hothouse cucumber (or two smaller cucumbers), 1/2 a package of grape tomatoes, and dress with olive oil and lemon.

It was so delicious! Get your own spiralizer on Amazon.com.

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Spiralized Cucumber Salad with Grape Tomatoes

Spiralized Cucumber Salad with Grape Tomatoes

Course Side dish/salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 long cucumber or two smaller cucumbers
• 1/2 pint of grape tomoatoes
• 3 tablespoons lemon juice
• 2 tablespoons olive oil I like extra virgin

Get Recipe Ingredients

Instructions

• Spiralize or dice up cucumbers (if you don't have a spiralizer).
• Add to large bowl.
• Add grape tomatoes to bowl.
• Mix olive oil and lemon juice together and then add to bowl of cucumbers and tomatoes.

This post contains an affiliate link. 

The post Spiralized Cucumber Salad with Grape Tomatoes appeared first on The Mama Maven Blog.

As parents we want to show our kids the world and allow them to have as many new experiences as possible. This is also true for food: having your kids try different flavors can help them develop a palate for more than just pizza and french fries. BerryCart is a subscription box service for healthy and delicious snacks but it also has an added value: you get cash back for buying some of the items in stores!

Here’s how it works: You sign up for a 1 or 3 month subscription and receive a box of goodies. After trying the snacks you can pick the ones that you like (any or all) and once you download the app you go to your local store and purchase those items. After taking a picture of the receipt you get Cashback rebate, either to your Paypal account or as a gift card.

I received a box for review and tried with my family nine different products (4 full-size). The package came with a beautiful re-usable wrapping paper as well as a list of the items, descriptions, and amount of Cashback rebate I can get if I purchase each item at the store. There’s also a bonus item that’s not in the actual box, but is available for Cashback rebate: for me it was 30 cents rebate on bananas. This had the least amount of cash back; everything else was 50 cents, $1.00 or more!

Here are the items that were in the box:

Beanfields Bean & Rice Chips – Nacho flavor:

I’m a big fan of Doritos and everything nacho-flavor so I absolutely loved this snacks. The flavor was great and while the chips weren’t as crispy (they’re made with rice and beans) they were lightyears healthier than the original. I loved the 4 grams of fiber and 4 grams of protein – wow!

I Heart Keenwah Quinoa Clusters:

Really crunchy and full of flavor, these snacks are low in sugar and sodium and perfect as a trail mix substitute. I loved the sweet/salty taste and my kids liked them so much hey asked to save the rest for their school snacks.

Simple Squares – Coconut Flavor:

As its name suggests, this is a simple bar with only five ingredients and has a nice amount of protein. Stash in your purse for a quick and convenient afternoon snack.

World Peas – Ranch Flavor:

I love peas in any form and these dried peas really hit the spot with the sweet/salty flavor. They’re surprisingly filling and are great as a snack or in a salad.

Laughing Giraffe Organics Vanilla Snackaroons:

These scrumptious little coconut snacks are very rich, very sweet and very…coconutty. I happen to love coconut so these were definitely one of the favorites!

Ips – Egg White Chips – White Cheddar:

These chips have less carbs and fat than regular chips, plus added protein in the form of whey and cheese. They’re crunchy, delicious and perfect for movie night.

Manitoba Harvest Hemp Hearts:

Hempseeds are a new snack for me and I find them absolutely essential on a daily basis: they’re loaded with plant-based omega 3’s, protein, vitamins, minerals and fiber. You can sprinkle on salad or yogurt  –  but I like to eat them with a spoon straight out of the bag.

Pyure Organic Stevia Packets:

These individual packs of stevia are perfect to stash in your purse so you can add them to coffee or unsweetened tea when you’re out. At home they’re great with plain yogurt and fruit, as a healthy alternative to sugary yogurt.

Kutoa Snack Bar – Chocolate-Banana:

My kids went crazy for this! It does have a lot of sugar, but most of it is natural and comes from date paste, agave syrup, and bananas. I love this because you give give this to your kids and call it “dessert” and they won’t ask questions.

Visit BerryCart to learn more.

I was not compensated for this post. I received samples.

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Senior Reviewer Maytal Wichman is the owner of Mama’s Bites and has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 8, 6 and 2) and loves finding great products that make her family’s life easier.

The post BerryCart Snack Subscription Box is Changing the Game in the Subscription Box World appeared first on The Mama Maven Blog.

The concept of spiralizing vegetables really intrigued me — thanks to pinterest. I had a mandoline in the house (from my inlaws and tried it). While I liked it, it was time consuming and frankly, a little dangerous. I didn’t love the julienne pieces.

I wanted the spirals! I researched a little and then decided just to buy one on Amazon. 

Once I got my spiralizer (I ordered the Paderno World Cuisine Spiralizer), it took minutes to set up.

Literally screw the hand crank on. Just wash and peel your veggies, I used zucchini, but carrots, cucumbers, butternut squash and sweet potatoes are a great place to start.

Put in the spiralizer. Select a blade (the one I bought came with three blades) and pop it right in the unit. Secure your veggie and start cranking. It really is that easy. So easy that my 9 1/2 year old son could do it.

Place a plate on the other side to catch all the veggie spirals. Two zucchini will yield what you see below. Plan on around 1 – 2 zucchini per person if you want to substitute for a serving of pasta.
The spiralizer washed easily.
.

You can boil your zoodles, but I didn’t really like the taste when I did that. However, when I sauteed them with a little extra virgin olive oil and some garlic, the zoodles were delicious!

Note, it will shrink down. If you want it a little firmer, make your zoodles before you need to cook them and salt them to get some of the water in the zucchini out.

I topped my zoodles with a little parmesan cheese, but you can put marinara sauce or different toppings on.

Note: The spiralizer is a manual machine — non-electric and really works well.
It isn’t that big either — I live in an apartment and have a space problem, so this was a joy to see that it wasn’t taking up that much room. If you want something smaller, you could get a handheld julienne peeler like the Kuhn Rikon Julienne Peeler or the Veggetti Spiral Vegetable Slicer .

Buy the Paderno Vegetable Spiralizer on Amazon.

This is not a sponsored post, but does contain affiliate links. 

The post How to Make Zoodles (Zucchini Noodles) appeared first on The Mama Maven Blog.

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Recipe Idea: Spinach Red Pepper Pizza Roll Ups

Course Appetizer, Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 2 Kids

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 package uncooked crescent rolls
• Marinara or pizza sauce
• Baby Spinach raw
• Red Pepper
• Mozzarella Cheese shredded

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees
• Open crescent roll package. Use 2 - 4 pieces at a time (there may only be around 8 in package, so you may want to have couple more on hand, depending how many kids are eating this).
  
• Spread on sauce
  
• Add veggies (my son requested spinach and red pepper). I used raw baby spinach because that's what I had, frozen should be fine if you defrost it).
  
• Add shredded cheese.
• You can roll it up in the dough, or add another two pieces of dough on top to kind of make a calzone.
  
• Bake for 7-10 minutes. These cook quickly!

And it was a big hit! Note: These were very big and I had to cut them up for him to eat.

You could also make these pizza roll ups with whole wheat pizza dough (either from the store or homemade) to make it MUCH healthier and family friendly.

This was NOT a sponsored post. 

The post Spinach Red Pepper Pizza Roll Ups appeared first on The Mama Maven Blog.

I made this for breakfast last week. So delicious! It’s just smashed avocado with a tiny bit of sea salt, right on whole wheat bread. You can also toast this. It was amazing and packed with flavor! If you want to take it with you, add squirt a little lemon on top to prevent browning and place in a sandwich shaped container.

Toast bread.
Smash an avocado.
Add a little sea salt on top and spread onto toast.
Enjoy!

The post Easy Breakfast Idea: Smashed Avocado on Wheat appeared first on The Mama Maven Blog.

I love feeding my children food that’s as close as possible to its natural state so fresh fruit is a common snack in my house. We all love and eat raw apples on a daily but sometimes we like to mix it up by eating apple sauce and other products with apples in them. I try to avoid too many added ingredients. I recently discovered Bare Fruit apple chips. The amazing thing about them is that they are baked and contain no oils or anything else. Just apples. So when I feed my kids – especially the baby – I can feel good about giving them a snack that has only one ingredient. Bare Fruit Chips!

Bare Fruit Apple Chips come in five flavors:
Fuji Red and Granny Smith, that contain only apples. Cinnamon, which contains cinnamon but no added sugar. And Sea Salt Caramel and Chili Lime that do contain some added ingredients. I recently received some apple chips for review. Here’s what my family & I thought:

Fuji Red- These were simple and delicious. Because they are baked and have no oil you don’t get that oily aftertaste that you can sometimes get in other apple chips. The flavor is all there, though. They’re great sprinkled on yogurt.

Chile Lime – I typically don’t like the lime flavor but these chips are so sweet and spicy you can’t really taste the lime in there. Just super-crunchy and bursting with flavor. These are perfect for movie night at home.

Cinnamon – These were absolutely delicious! I’m a big fan of cinnamon and its well-known health benefits.

Granny Smith – I prefer granny smith apples in pies because I like apples that are really sweet but when it comes to apple chips, bring on the tang! These were hands-down my favorite: crispy, crunchy and tangy. Very addictive!

Sea Salt Caramel These are so good and are super-sweet but also really tangy at the same time. If you love caramel these are for you. You can serve them with some cheddar cheese slices or roasted almonds.

Did you also know that they have VEGGIE CHIPS!! Life-changing!

Find on Amazon and major retailers.

I was not compensated for this post. I received samples.

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Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been l been living in New York City for twelve years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 6, 4 and a baby) and loves finding great products that make her family’s life easier.
 

The post Smart Snacking: Bare Fruit Apple Chips appeared first on The Mama Maven Blog.