It’s summer and my kids would eat popsicles 24/7 if I let them. Most commercial popsicles (or as they are sometimes called, frozen dessert confections) are full of sugar and artificial ick. A few months ago my dad bought me a package of Zipzicles on Amazon. Zipzicles are long, skinny zip top freezer bags that can be filled with whatever you’d like and frozen. Think DIY Otter Pops.
What I really like is that you can be creative, use what you have on hand, and create healthy and fun treats with your kids.
Here are two recipes that the kids and I came up with. If you follow me on Instagram, you may have seen this pictures recently.
Mixed Berry Pops
Makes about 12 pops
2 cups mixed berries (use whatever you have, I used 1.5 cups of strawberries and 1/2 cup blackberries)
1/2 c water
2 t. honey
Place all ingredients into the blender and blend until smooth. Use a small funnel to fill the zipzicle pouches. Place all Zipzicle pouches into a cup or larger zip top bag and place in freezer. Ready to serve in approx 4-6 hours, or as soon as frozen solid.
Makes about 20
2c frozen bananas
2c frozen Strawberries
1 pkg frozen mangoes
2c Orange Juice
Blend together, pour into Zipzicle pouches ( I use a funnel). Store in freezer until it’s time to consume.
They are so good, and no extra sugar is needed, because the bananas are so sweet.
Next, I think we’ll be making Bachelor Mousse treats. I think it will freeze well, and everyone loves fudgsicles!
We’re back from camping and ! am pooped. Making a yummy, home cooked meal is the last thing I want to do today. I am wishing that my box from Home Chef was already here!
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In about 30 minutes, using Home Chef‘s simple, step-by-step recipe cards, you’ll confidently prepare meals from scratch that impress everyone at your table…including yourself! Use the promo code “FAMILY” to try out Home Chef for $30 off!
I can’t wait to try a few different entrees and share them with you! The Tacos al Pastor look really good! Which entrees pique your interest?
As we prep for our annual family camping trip, I thought I’d share some of the fun things we do with the kids when we camp.
In addition to all of the usual camping stuff: Tent, blankets, pillows, air mattress, clothes, toiletries, Sunscreen, food, camp kitchen stuff…. You need stuff to do!
A friend and I made a huge batch of play dough last week, and we’re taking half of the batch, along with some cookie cutters, small rolling pins and other fun play dough stuff I got on my local Buy Nothing Group.
Games: High Ho Cherry-O, card games (like Uno, and a few regular decks of cards), lawn bowling.
We also have a craft box. It’s a large tote, like this one. I’ve filled it with all sorts of craft odds and ends. Mostly stuff leftover from other projects, as well as stuff I’ve gotten from Craigslist Curb alerts, and my local Buy Nothing group. There is paper, scissors, glue, beads, pipe cleaners, paint, and so much more! The kids rifle through it and come up with some of the most interesting projects. I really believe that kids need to have free reign over creative play, so as long as I am there to make sure they are safe, they are free to create and play how they wish.
Bubbles. I make about a gallon of bubble solution, and we have all kinds of wands and stuff (Dollar tree and Target’s Dollar spot are great places to find bubble toys). We also make some out of pipe cleaners.
We also cook a lot when we are camping. We use dutch ovens to make all kinds of baked goods, including our favorite: Beer Bread. My dad has a cool clay Pizza oven (it’s this one), and we make pizzas in the late afternoons to snack on. Our favorite pizza recipe is here.
Here are a few pictures of our adventure last year:
We also of course, play at the campground play ground, go on nature hikes (and do some fun nature scavenger hunts- check out Pinterest for a bunch). We spend time with family and friends, and of course, check out all of the events and fun at the big camping event in which we are participating.
Camping is a great family activity, and here in San Diego there are so many places to camp! From the beach, to the mountains, to the desert, there are campgrounds, both private and public for low prices!
If you are a camper, where is your favorite place to camp?
Having had two kids, I can tell you that nothing is more helpful than having food to eat in the first few weeks after giving birth. Having a baby is stressful, especially if it’s your first. You can take all the classes in the world, do as much prep, but when it comes down to it, you spend the first few weeks tired, stressed, and weary.
Having a few extra hands and a hot meal you can eat one handed (especially something you can eat while breastfeeding) is worth it’s weight in gold!
Recently a friend and his wife welcomed their little girl. Hubs made up a batch of his new baby calzones. He makes them for everyone of our friends that is having a baby. They freeze well, re-heat quickly (and well), and you can eat them one handed.
Thanks to Kasandrinos Olive Oil and UsFamily Guide for the opportunity to sample this olive oil for free! I’m not usually a big Olive Oil fan, Kasandrinos Olive oil has a light flavor that works really well in Calzones! I also like that it has an easy to pour spout inside the bottle!
As the dough rises, we prep the rest of the ingredients. Sauce, cheese, meats, veggies.
I use canned tomato sauce and add Italian seasoning, red pepper flakes, a pinch of parmesan cheese, salt, and black pepper. No added sugar.
Some of the most popular ingredients around here: pepperoni, sausage, onions, bell peppers, ground cooked beef, sliced chicken breast, goat cheese, mozzarella, bbq sauce (instead of tomato sauce), cheddar cheese, ham, green chilis, meatballs (I usually make them little or slice them up), pretty much anything in the fridge!
Once the dough is ready, it is portioned out, rolled and then the magic happens!
For small/hand held sized calzones, use 1/2 cup cheese/toppings and 2-3 T. of sauce. Fold over and crimp the edges shut, and place on a cookie sheet that is either sprayed with Pan or use a silicon baking mat. I have these and I love them!
Larger Calzones need almost double the amounts above.
Bake at 450 for 10-20 minutes, depending on size.
Before and after baking!
Here is the result of a few hours work. They were delivered the next day, ready to be frozen and enjoyed at the new mom and dad’s leisure!
If cooking isn’t your “thing” here are a few other ways to help the new parents in your life:
Bring them their favorite coffee drink, and something to eat.
Offer to hold/watch the baby while they take a shower/take a nap/have 5 minutes alone.
Fold/put away their laundry.
Wash their dishes.
Take out the trash, or if trash day is the next day, take their cans down to the street (then the next day, stealthily put them back).
Be there. Honestly, it can be lonely if you are a new parent. It’s not like you are taking your new baby all over town. You are just trying to get the hang of having a new family member. Sometimes it’s just nice to have someone to come hang out with!
Kasandrinos and Us Family guide provided us with a free bottle of olive oil in exchange for this post. All opinions are my own. I was not financially compensated.
We love Garlic. It’s a good thing that hubs and I both like it, because otherwise this recipe wouldn’t go over too well.
This is my spin on the Spaghetti with Garlic White Wine sauce found here. It appeared in hubs Facebook feed one day several months ago, he sent it to me, and we’ve been tweaking it to make it our own ever since.
To make it a little healthier, I added in 1 large spaghetti squash. If you’ve never cooked one, I write about it here. It’s super easy to cook, and it’s very yummy
Lemon Garlic Spaghetti Squash Casserole
2 large white onions, cut into quarters and layers separated
1 T Olive Oil
Salt and pepper
2 large lemons, zested and juiced
4 T butter, divided
6-8 cloves of garlic, minced (you can use more or less)
1/2 t. red pepper flakes
1/2 c. white wine
1/2 T Thyme (I usually have it dried in my spice cabinet, but if you have it fresh, use 5-6 springs)
1 c. Grated parmesan cheese, divided
1/2 c chicken broth (or pasta water)
1 large spaghetti Squash
If you want to add pasta to this dish, you’ll need 1/2 lb spaghetti, 8-10 cups water (to cook pasta), and salt (to salt the water)
Preheat oven to 350.
Prep spaghetti squash (scoop out the stringy parts and seeds) and bake at 350 for 30-45 minutes.
Toss cut up onions in oil, salt and pepper. Bake in a baking dish covered for 20-30 minutes, uncover and bake an addition 10-15 minutes.
After the squash is done cooking, allow to cool for about 10 minutes, or until it’s easy to handle. Scoop the “meat” out and set aside.
After onions are done baking, set aside.
If you are cooking pasta, start the water to boil and cook pasta as directed.
Zest and juice the lemons, set aside.
Heat half the butter in a skillet. Once melted, add the minced garlic and cook on medium for 5-ish minutes until fragrant (watch out, it burns really easily). Add red pepper flakes.
Add Lemon juice and wine, turn up the heat for a few minutes. You’ll want to cook off the alcohol, so about 5-10 minutes at medium high heat. Add the baked onions.
Add 2 T. chicken broth (or pasta water), and the remaining butter, and the Thyme. Once the butter is melted, turn off the heat.
Add the spaghetti squash and/or pasta into the skillet, and gently toss to coat. Add lemon zest, and half of the parmesan cheese. If the mixture becomes too thick, add more chicken broth or pasta water a little at a time.
Top with any additional cheese, thyme, and/or pepper flakes.
Here is an extra step that makes it a little better (IMO) but isn’t needed: Place skillet under the broiler for 3-5 minutes, until the cheese on the top is brown and bubbly.
I have made this recipe with both pasta and spaghetti squash. This last time I made it, I used only 1 serving of whole wheat spaghetti, mostly because I prefer the way it turns out when it has the pasta water in it, instead of the chicken broth.
*If you are a vegetarian, feel free to substitute in veggie broth.
So I’m a day late… Mr. was sick yesterday, paired with the first day of spring break and I was toast by 11am! That being said I picked up some cheese, milk, and veggies yesterday. We’ll be good for the rest of the week!
I’m just posting dinners for our meal plan. The kiddos have started eating a small toasted bagel with cream cheese for breakfast along with fruit. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.
Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! This week is spring break, so I’ll be cooking lunch at home or we’ll have a picnic/sack lunches if we are on the go (but we may have pizza out- I haven’t decided). Hubs usually has a protein shake or I pack him leftovers or a frozen entree.
Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!
D:Everyone was in bed by 7:30! We had soup and grilled cheese sandwiches
D: Bean, Rice, and cheese bowls (they also have caramelized onions and peppers) We had these last week and they were soooo good, and super easy. I caramelized a bag of onions and peppers in the crockpot, made rice with broth in the rice cooker and added cheese and a can of Ro*tel Tomatoes to a can of refried beans.
D: Roasted chicken with veggies (made in 1 pan- very easy!)
D: protein pancakes, eggs, and sausage (maybe fruit salad(
D: Date Night! (we go out)
D: Salsa Chicken (it’s a complete meal with veggies and quinoa!)
The menu may change, as I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first.
We went to the Zoo today with friends, and I made sure to fill up our snack backpack and bring our drinks!