This luscious pumpkin smoothie bowl is made with pureed pumpkin and Greek-style yogurt, so it packs a one-two nutrition punch with immune-boosting vitamin A and bone-building calcium and vitamin D.
We partnered with Cabot Creamery and used their 2% Greek-style yogurt to create this recipe, and we included it in our new book: The Smoothie Bowl Coloring Cookbook: Healthy Recipes and Playful Mandala Food Designs for Kids & Adults! We were compensated for the recipe, which helped to bring the book to all of you for free 🙂
Visit The Cabot Blog for the complete Pretty Pumpkin Smoothie Bowl recipe.
And to hear all about the cookbook and the recipes, tune in to Cooking with the Moms, our podcast on iTunes.
Celebrate Hanukkah with latkes, and top them with this naturally sweet, healthy homemade applesauce made with fresh ginger and raspberries.
One cup of frozen raspberries has a whopping 9 grams of fiber, and one medium apple (with the skin) has about 4.5 grams. So much good nutrition in just a few small bites!
The traditional toppings for latkes in my house are plain Greek yogurt (we prefer it to sour cream) and applesauce — preferably homemade.
But for this applesauce recipe, I decided to add a less-than-traditional twist by cooking the apples with fresh ginger, honey, and fiber-rich frozen raspberries.
I love recipes with simple ingredients, easy directions, and flexibility. When the applesauce is cooked, you can blend it up for a smooth sauce or mash with a fork or potato masher for a chunkier option.
- 3 medium-size apples, cut into ½-inch pieces (4 to 5 cups)
- 1 cup frozen raspberries
- 4 tablespoons water
- 1 tablespoon honey
- 1½ teaspoons fresh chopped ginger
- 2 pinches kosher salt
- Place the apples, raspberries, water, honey, ginger, and salt in a medium pot and stir to combine. Place over medium-high heat, cover, and bring to a boil. Lower the heat and cook at a low boil, covered, until the apples are very tender, about 25 minutes. Stir occasionally. Let cool about 20 minutes.
- Place the cooked fruit in a blender and blend until smooth and the peels are incorporated. (If you don’t have a blender and plan to mash the fruit with a fork or potato masher, you may want to slice off the peels first before cooking for a nice, smooth texture.)
I make latkes once a year at Hanukkah. To be honest, they’re not my favorite thing to make, but they are one of my favorites things to eat. Latkes are time consuming (and messy!), so this year, I found the ultimate Hanukkah hack that I simply couldn’t resist. (Thank you, Suzanne.)
Even though I cooked up these Baby Cakes instead of shredding potatoes and turning them into luscious latkes, I did overachieve with the applesauce! Yes, I’m feeling a little bit of Jewish guilt over the latke hack, but I think the applesauce more than makes up for it 🙂
Another hack that caught my eye this Hanukkah season is a recipe for Tater Tot Latkes, which I saw over at Mashable.
What’s your favorite way to make applesauce? Do you have a Hanukkah hack you want to share?
All you need for this fast and healthy Blueberry Banana French Toast is a large coffee mug and a microwave … and then breakfast is served.
I don’t know about you, but sometimes on busy mornings I want something more substantial than a bowl of breakfast cereal (and so do my kids). And I don’t know about you, but sometimes I don’t feel like doing a lot of dishes after breakfast.
Bring on French toast in a mug.
Back in the day (1982 to be exact), I spent a year living in Portland, OR where I completed my dietetic internship at the Oregon Health Sciences University. I loved living in the Northwest, and last weekend, I had the opportunity to go back! For three delicious days, I visited Wenatchee, WA where I learned about a sweet new apple variety called Ambrosia.
I was more excited than a kid in a candy store during my visit. I toured orchards and learned about the chance birth of this honey-flavored, crisp, juicy apple variety, and I was blown away by the hard work that goes into growing, hand picking, packing and shipping these beauties across the US (and the world!)
Ambrosia apples have a honey taste and a perfumed aroma making them among the sweetest apple varieties on the market. The word Ambrosia literally means, Food of the Gods.
This flavorful apple-topped pizza comes together quickly with a store-bought flatbread pizza crust, Cheddar cheese, crispy bacon, green onions, sweet slices of Ambrosia apples, and maple syrup.
Add a fun new twist to family pizza night with a sweet apple topping!
I created this recipe after joining six other food writers last weekend for an Ambrosia Apple Tour in Wenatchee, WA sponsored by Columbia Marketing International (CMI). My expenses were paid for, but I was not paid to write this post or develop this recipe. All opinions are my own.
I traveled to central Washington state for a tour of Ambrosia apple orchards (and a few vineyards!), and I got a glimpse into how new apple varieties like Ambrosia are developed and how they’re grown, picked, and shipped to supermarkets across the country. I saw acres of apple trees heavy with fruit, tasted sweet, crisp apples out of hand and in dishes like Warm Curried Ambrosia Apple Soup with Creme Fraiche, and feasted my eyes on the Cascade Mountains which surrounded us during our entire visit.
Cool off and refuel in the afternoon with these all-natural, no sugar added Super Strawberry Yogurt Pops. They’re perfect for the last lazy days of summer … or as a refreshing after-school snack for kids who’ve already gone back to school.
We’re all about easy when we’re busy … and we’re all about packing in as much nutrition as possible when it comes to our kids. This three-ingredient recipe for frozen strawberry yogurt pops hits the spot for health, ease, and kid appeal.
Say it ain’t so! Summer is coming to an end, and it’s back-to-school time … already!
As kids across the country head back to school, parents are scrambling to get back into a healthy mealtime and snack routine. To make that daunting task a tad bit easier, try our easy and nutritious Peanut Butter Yogurt Banana Dip. Got picky eaters? No worries: They’ll love it.
Look at all those fun, kid-friendly dippers!
Whole Grain Pretzels
Imagine spending two days walking through fields of perfectly ripe, ruby-red raspberries (munching all the way!) and then driving a mile down the road to see those same raspberries cleaned, flash frozen, and placed gently into boxes or bags for shipment to grocery stores and foodservice providers nationwide.
Along with six other foodies, I was recently invited to attend an educational raspberry harvest event in Lynden, WA, sponsored by the National Processed Raspberry Council (NPRC). (Did you know that nearly 90% of the frozen raspberries produced in the U.S. come from this area of the country?)
I was compensated for travel and lodging; all comments and opinions are my own.
Quench your family’s thirst with this nutrient-rich fruit and vegetable Strawberry Beet Smoothie. It’s made with berry juice, strawberries, banana, chia seeds, and roasted beets.
We don’t believe in “sneaking” vegetables into kids’ foods, but we do believe that “weaving” health-enhancing ingredients into everyday recipes is a good thing. For this naturally-sweet smoothie, we tossed half a roasted beet into the blender for an extra burst of fiber, vitamin C, and nitrates, a plant compound that boosts running performance.