Simple, healthy, and affordable – here’s a kid-friendly recipe for PB & J Overnight Oats from Registered Dietitian Jessica Cording for our back-to-school series on nutritious meals the whole family will love.

PB & J Overnight Oats

Ingredients

3/4 cup frozen DOLE® Mixed Berries, divided
1/3 cup rolled oats
1 teaspoon chia seeds
1 tablespoon ground flax seeds
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
2/3 cup 2% milk or unsweetened non-dairy milk of choice (“Mom” prefers organic unsweetened almond milk)
1 tablespoon peanut butter or your favorite nut or seed butter (“Mom” prefers No Nut Butter from The Sneaky Chef)

Preparation

1. Mix 1/2 cup of frozen mixed berries, oats, chia seeds, ground flax seeds, cinnamon, vanilla and milk in a container with a lid.

2. Cover mixed oats and store in the fridge overnight.

3. When you’re ready to eat, uncover and enjoy cold or heat in the microwave 1-2 minutes on high.

4. Top your overnight oats with peanut butter, fruit preserves, and remaining berries, which can be enjoyed from the freezer or thawed for 30 seconds in the microwave.

Note: Add your favorite fruit preserves for extra sweetness. For a gluten-free version, use gluten-free rolled oats.

Makes: 1 serving
Prep: 5 min.

*Recipe and image courtesy of RD Jessica Cording.*

Ashley Pettit shared one of her favorite kid-friendly recipes, Chocolate Banana Pancakes, as the kids head back-to-school. It’s a healthy, flavorful recipe that little ones will have a hard time saying ‘no’ to!

Ashley says, “My biggest challenge with my 3 ½ year old daughter is getting her to sit down for breakfast. The only thing I can do is make it impossible for her to say no! These banana-chocolate pancakes are a great incentive, while healthier than regular pancakes, so parents don’t have to feel guilty or worry about plying their kids with sugar first thing in the morning!

Chocolate Banana Pancakes

Ingredients

2 cups oat flour, gluten-free
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup plain greek yogurt
1 cup unsweetened hemp or oat milk (“Mom‘ prefers Banana Wave Bananamilk)
1 egg
1 tsp vanilla extract
2 bananas, sliced (wait to slice them for when you serve the pancakes so they do not brown)
1/3 cup mini dark chocolate chips, to top
Coconut oil for pan – tip: to save on fat, use the coconut oil spray!

Preparation

1. In a medium bowl, mix together the dry ingredients; flour, baking soda, salt, + cinnamon

2. In a smaller mixing bowl, combine the wet ingredients: yogurt, milk, egg, + vanilla.

3. Mix the wet ingredients slowly into the dry- mix well.

4. Heat a skillet over medium heat + spray with the cooking oil.

5. Using a 1/3 cup measuring cup, pour the batter into the skillet. Cook for 3 minutes, then flip + continue until lightly browned. Continue to cook the entirety of the batter.

6. When ready-to-serve; top with 1 TBSP chocolate chips + some banana slices!

Makes 8 pancakes.

Ashley’s Tip: Make the pancake base plain so you can change toppings throughout the week. Double the recipe, save half fresh + freeze the rest for the following week. Parents need more free time outside of the kitchen after all!

*Recipe and image courtesy of Nutritionist Ashley Pettit, of Living with Ashley.*

Follow Ashley on Instagram and Facebook.

Looking for an alternative to tacos on Taco Tuesday? Look no further than this flavorful tortilla soup! Filled with a variety of healthy vegetables, such as avocado, onions and tomatoes, this soup is one of our favorites! You can even make the broth ahead of time and store in the refrigerator for the next night’s meal!

Tiny Green Mom’s Tortilla Soup

Ingredients

1/2 yellow onion, finely diced

1 garlic clove, minced

2-3 ripe organic tomatoes, seeded and finely chopped

2 T. extra virgin olive oil

1 carton organic chicken stock (1 quart)

1 can organic tomato sauce

1-2 T. dill

1-2 jalapeno peppers

4 Fresh tortillas

1-2 avocados, cubed

Organic sour cream (1 T. per bowl served)

Organic finely shredded Monterey Jack Cheese, approximately 1/2 cup

Freshly ground pepper and salt, to taste

Preparation

Finely dice the onion and set aside. Finely chop the tomatoes and set aside. Mince garlic and set aside.

Add olive oil to a large saucepan and heat over medium to medium-high heat. Add onions, tomatoes, and garlic; cook until transparent and soft.

Add chicken stock and dill; bring to a boil. As soon as it starts to boil, reduce heat to low, cover and simmer for 20 minutes.

Meanwhile, slice the jalapeno peppers in half lengthwise and remove the seeds. Be very careful not to touch your eyes, nose or mouth while handling the pepper! Set aside.

Cut the tortillas into thin strips and set aside.

Heat 1 T. extra virgin olive oil in small skillet on medium heat and when hot, place the jalapeno peppers into the oil. Turn after 1 minute. After one more minute, place the peppers on a paper towel on a separate plate to drain.

Next, cook the tortilla strips in the hot skillet until light brown. It is easiest to place in a layer, cooking only a few at a time.  Set on paper towel on a separate plate.

To serve, divide and place the cubed avocado, monterey jack cheese, jalapeno pepper slices, organic sour cream and tortilla strips into 4 bowls. Pour the broth over the top to slightly cover the ingredients in the bowl. Garnish with freshly ground black pepper and salt, to taste.

Please do not reprint recipe without permission.

 

 

 

 

I love quiche. I mean, really love it! So, I whipped up this airy, crustless version that showcases zucchini and zucchini squash beautifully! This recipe will make 2 quiche which freeze well, if needed.

Tiny Green Mom’s Crustless Quiche

Ingredients

10 cage-free eggs
1 cup organic Half & Half creamer (or non-dairy creamer can be substituted)
1 cup organic mozzarella cheese
1 zucchini, peeled & diced
1 zucchini squash, peeled & diced
1 tsp. organic dill
Freshly ground black pepper and salt, to taste

Preparation

Preheat oven to 400 degrees F.

Peel and dice zucchini and zucchini squash. Set aside.

In separate bowl, crack open the eggs and beat until well mixed. Add in the Half & Half creamer and cheese, and combine. Stir in the dill, pepper and salt.

Divide the vegetables evenly between two pie plates. Pour the egg, cream and cheese mixture over the vegetables, again, dividing evenly. Sprinkle more cracker pepper, salt, and dill on the top, if desired.

Place the two pie plates in the oven, and bake for 30 minutes. The quiche will be done when a knife inserted into the center comes out clean.

Serve & enjoy!

Makes 2 quiche.

Do not reprint recipe without permission.

Today is National Chocolate Chip Cookie Day! Yes, there really is a day for everything! One of our favorite things to make are soft & chewy chocolate chip cookies, and the recipe below has been adjusted through the years to make the very BEST chocolate chip cookies. I even cut 1/2 cup of sugar out of the recipe to lower the sugar content. The key to the perfect cookies is to bake them until they are almost done, only slightly brown on the bottom. When you take them out of the oven, they will continue to bake a bit longer as they cool down on the baking sheet. In this recipe, 7 minutes in our oven is the ideal timing.

My husband loves these cookies… without the chocolate chips! So I always bake a tray without the chocolate chips first, and then add in the chocolate chips to the rest of the batter. I think the base for these cookies could be made with other delicious ingredients, such as macadamia nuts, pecans, raisins, or chocolate chunks.

Tiny Green Mom’s BEST Chocolate Chip Cookies

Ingredients

2 sticks of organic, grass-fed butter, softened

3/4 cup Organic Sugar in the Raw

3/4 cup organic brown sugar

1 tsp. organic vanilla extract

2 cage-free eggs

2 cups old-fashioned oatmeal, ground to a fine powder

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 1/2 cups King Arthur White Whole Wheat Flour

1/2 cup frozen chocolate chips (or more, if you like)

Preparation

Preheat the oven to 375 degrees F.

Place two cups of oatmeal in a food processor or blender, and ground to a fine powder. We use our Ninja Blender on the Flour/Mill setting, and it works very well. Set aside.

In large mixer, cream the butter, sugar, eggs and vanilla extract together. Add in the oatmeal and mix well. Add in the baking powder, baking soda and salt. Mix well. Slowly add in the flour 1/2 cup at a time until and continue mixing until batter is well blended.

If adding chocolate chips or other ingredients, stir them in by hand. I find using frozen chocolate chips makes the chips stay together well when baking.

Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 6-8 minutes, or until slightly brown on the bottom of the cookies. In our oven, 7 minutes is the magic number for the ideal cookie.

Remove and let cool…. or don’t! Why not enjoy a warm cookie right out of the oven! Yum!

Do not reprint recipe without permission.

 

I’m not going to lie… I am a sucker for a delicious blueberry muffin! While dining at Sweet Tomoatoes this past week, I enjoyed several of these warm, moist muffins with my soup and salad. I am thrilled to share this recipe with you from their team, as well as offer you the chance to win a visit for four to eat at Sweet Tomatoes this summer! Just head on over to the Sweet Tomatoes Summer Giveaway on my website here… good luck!

I made a few suggestions below on simple modifications to the recipe to make them even healthier. As always, choose organic ingredients when possible. Yum!

Wildly Blue Blueberry Muffins

Ingredients

2 ¾ cups white flour (“Mom” prefers organic, unbleached flour)
½ cup wheat flour
5 teaspoons baking powder
½ teaspoon table salt
1 2/3 cups buttermilk (“Mom” prefers organic)
1 cup white sugar (“Mom” prefers organic)
2/3 cup canola oil
¼ cup cracked eggs (“Mom” prefers cage-free eggs)
1 teaspoon blueberry extract
½ lb blueberries (“Mom” prefers organic)

Preparation

Preheat oven to 325°F.

Combine white flour, wheat flour, baking powder, and table salt in a 1 quart mixing bowl and thoroughly mix to combine. Set aside.

In a separate 2 quart mixing bowl, combine buttermilk, sugar, canola oil, eggs, and blueberry extract and thoroughly whisk until sugar is thoroughly dissolved.

Add dry mixture to wet mixture and thoroughly mix to combine.

Gently fold in blueberries.

Grease muffin pan with pan spray. Spoon muffin batter into muffin cups, filling each cup 3/4 full. Bake for approximately 20 minutes or until batter is firm and springs to the touch. The muffin will be a light golden brown.

Enjoy!

*Recipe and image courtesy of Sweet Tomatoes.*

Fun and festive, these delicious 4th of July red, white and blue berry cake parfaits will be the stars of the dessert table! With berries in season right now, this is a winning combination!

This recipe uses Miss Jones Organic Vanilla Cake Mix and Miss Jones Organic Vanilla Buttercream Frosting, plus lots of fresh berries, which makes for easy baking, assembling and cleaning.

We love that all of Miss Jones’ mixes and frostings are vegan-friendly, so everyone can enjoy this festive, patriotic dessert! Plus, they are perfectly portioned and ready to serve!

For this recipe, Miss Jones’ used parfait glasses & drinking glasses, using the rim of the glass to cut out circles from a sheet cake, but you can also use crumbled cake to fill mason jars for a dessert on-the-go if you are spending the day at a picnic or someone else’s home.

Red, White and Blue Berries and Cream Cake Parfaits

Ingredients

1 box Miss Jones Organic Vanilla Cake Mix
1 jars Miss Jones Organic Vanilla Buttercream Frosting
3 eggs (“Mom” prefers cage-free eggs)
1/2 cup butter (1 stick), melted (“Mom” prefers organic)
6 oz raspberries
6 oz blueberries
6 oz blackberries

Preparation

Preheat oven to 350 degrees F. Line a 9×13 in pan with parchment paper and spray with oil.

In a large bowl, mix together cake mix, eggs, butter and milk together until combined.

Pour batter in prepared pan and bake for 35-45 minutes. Cool completely.

Use the rim of the glass to cut circles out of the sheet cake. Push the cake circle to the bottom of the glass. If it’s too tight, use a knife to trim a little around the edges.

Fill piping bag with frosting. Pipe some frosting over the cake layer and add some berries. Place another cake circle on top and layer with frosting and berries. Keep layering until you reach the top of the glass.

Serve and enjoy!

Prep Time: 25 minutes
Cook Time: 35-45 minutes
Total Time: 50-65 minutes

*Recipe and image courtesy of Miss Jones Baking Co.*

Summer is finally here, which means it’s time to enjoy the fresh vegetables found at your local farmer’s market! This adorable Mason Jar Pasta Salad is a wonderful way to prep some healthy lunches and grab-n-go options for the week ahead, thanks to Pasta Fits!

Their recipe calls for baby bocconcini cheese, but we used fresh mozzarella balls instead, as that is what we could find at our local grocery store. You can also substitute baby kale for the baby spinach, but we combined the two to add an even more nutritious punch!

Mason Jar Pasta Salad

Ingredients

4 oz. farfalle
4 oz. low-fat baby bocconcini cheese
1 cup/5 oz. halved heirloom cherry tomatoes
1 cup/5 oz. chopped cucumber
1 cup/5 oz. chopped red pepper
1/2 cup/2.5 oz. chopped red onion
2 cups/2 oz. baby spinach

Red Wine Vinaigrette:

3 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh parsley
4 tsp. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. each salt and pepper

Preparation

Cook pasta according to package directions. Drain and set aside; let cool.

Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.

Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.

Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Tip: Substitute baby kale for spinach if desired.

Makes 4 servings.

*Recipe and image courtesy of Pasta Fits.*

Whole grains, organic yogurt, and bananas… these are all nutritious foods for your little one, combined into delicious mini muffins that are easy to hold, pack in lunch boxes, or serve for a quick snack!

Banana & Yogurt Muffins

Ingredients & Supplies

1 Happy Tot Apple & Pear Whole Milk Yogurt Cup OR 2 Happy Baby Plain Whole Milk Yogurt Cups
1 ½ cups whole wheat flour
1 teaspoon baking soda
3 very ripe bananas
1 tablespoon vanilla
1 tablespoon olive oil
1 egg*
1 tablespoon milk or milk alternative (“Mom” prefers organic)
24-cup mini-muffin tin

Preparation

STEP 1
Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour and baking soda.

STEP 2
Add bananas, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined.

STEP 3
Divide batter evenly into mini-muffin tin and bake for 18-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Makes 24 muffins.

*If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

If your baby suffers from allergies, check with your pediatrician before trying these recipes.

*Recipe and image courtesy of Happy Family.*

We eat yogurt daily in our home, and have been feeding our little ones organic yogurt since they started solids! Happy Family has always been one of our go-to organic brands for snacks, yogurt, solids, and squeeze pouches… and so finding this delicious recipe for pancakes that uses their Whole Milk Yogurt Cups has me really excited! Breakfast, anyone?

Yummy Yogurt Pancakes

Ingredients

4 Happy Baby Whole Milk Yogurt Cups (pick your favorite fruity flavor!)
½ cup whole wheat flour
½ cup white flour
2 teaspoons baking powder
½ cup whole milk* (“Mom” prefers organic)
1 egg**
Butter or oil for cooking (“Mom” prefers organic butter or coconut oil)

Preparation

STEP 1
Mix flour and baking powder in a bowl.

STEP 2
In a separate bowl, mix together yogurt, milk, and egg.

STEP 3
Combine yogurt mixture into the dry ingredients and mix. Batter will be a bit thick.

STEP 4
Heat a small amount of butter or oil in a pan over medium high heat.

STEP 5
Place a few tablespoons of the mixture in the pan, cook until bubbles appear, and then flip. Cook until golden brown. Repeat.

STEP 6
Freeze the remaining pancakes, and enjoy for a quick meal or snack in the future.

Makes about 20 small pancakes.

Please Note:

*This small amount of cow’s milk is safe before 1 year if your baby doesn’t have a milk allergy. If they do, use a plant-based milk.

**If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

*Recipe and image courtesy of Happy Family.*