Full of juicy berries, this Triple Berry Smoothie is the perfect nutritious breakfast to start you and your kids’ day! It’s fruity, creamy, and packed with nutrition.
One of my favorite things about summer is all the fresh berries available. Especially here in Louisiana, where locally grown strawberries are ruby red and juicier than any fruit you’ll ever try. It makes me even more thankful to live in a place with such tasty food!
Since summer is basically just a time for me to figure out how to eat the most amount of berries I possibly can, I have to get creative with recipes. My favorite? Smoothies! I love freezing fresh berries and throwing them in the blender for creamy, refreshing smoothies.
This Triple Berry Smoothie is one of our favorites right now! Berries are a great source of antioxidants, so we have three types of berries in here for the nutrition punch. And the tastiness. :) Greek yogurt adds protein and creaminess, and you can even add a handful of spinach for extra nutrients.
You and your kids will love this refreshing Triple Berry Smoothie for breakfast or a snack on warm summer days!
Celebrate the end of the school year with these 8 fun summer recipes that both kids and adults will love! They’ll cool you off during hot days and are perfect to share with the whole family.
Summer is so close, we can almost taste it! Literally – these delicious recipes are perfect for hot summer days and sharing with the whole family.
What do your kids enjoy eating during the summer? Even though we continue to pack lunches for summer camps, we love to make fun snacks that are refreshing, fruity, and healthy. Strawberries are so fresh during the summer, so we love using those in our healthy snacks. And of course, ice cream and popsicles are some of our favorite treats!
I can’t wait until summer finally gets here so I can whip up some of these fun summer recipes for my kids. My freezer is going to be packed!
Add some Mexican flare to your Cinco de Mayo morning with some fun breakfast burritos! Easy to make ahead and way taster than the store-bought ones.
You can’t pick a favorite kid, but you can definitely pick a favorite meal – and ours is breakfast! My kids all have different food preferences and allergies, so it can be tough finding a meal that everyone will eat without problems. But breakfast food always seems to do the trick! Who can say no to eggs, bacon, and our favorite pancake recipe?
You all know that I’m a huge advocate for meal prepping. I love to prep lots of food at the beginning of the week so the rest of the week is (a little!) less hectic. I also use my freezer like it’s going out of style. ;) It’s always stuffed to the brim with frozen muffins, veggies, soup, and these breakfast burritos!
We love Mexican food, so we combined our two favorite things and made Mexican-inspired breakfast burritos! With Cinco de Mayo coming up, it’s the perfect time to enjoy all the delicious Mexican flavors. It’s like a fiesta at breakfast!
You can make as many as you want at once and freeze the leftovers – they make the perfect grab-and-go meals for super busy days. I also like to pack them for lunch and sometimes even enjoy them for our breakfast-for-dinner nights! With a little Mexican spice, of course.
Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.
6 large eggs
1 tablespoon oil
1 medium tomato, finely diced
1 cup shredded cheese
6 8-inch tortillas (gluten-free if needed)
6 parchment paper squares, about 10 inches
Additional toppings, avocado, and salsa (optional)
In a medium bowl, whisk eggs.
In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
To eat, simply warm directly in the microwave until heated through.
Feel like you’re in a fancy bakery by enjoying some scones for breakfast! These 6 healthy scones are light and won’t weigh you down all day.
I can’t quite put my finger on it, but there’s something fancier about eating a scone than eating a muffin or thick piece of bread. Maybe because when I think of scones, I think of scones and tea – and that just sounds fancy!
I love to bake a batch of scones with my kids on the weekend to enjoy for breakfast. There’s so many different flavors you can make! These 6 healthy scones won’t weigh you down and make you feel heavy all day. They’re made with healthier ingredients and still taste delicious!
I’ve been a huge fan of Amie’s blog for awhile now because her story is so inspiring. I’ve struggled with personal food intolerances and my kids’ food allergies, but it doesn’t compare to the chronic disease Amie battled for a decade before transforming her diet and healing her body from the inside out.
This beautiful cookbook is full of 200 plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients. Amazing! For anyone dealing with food allergies or chronic disease, I highly recommend checking out Amie’s cookbook and blog. It’s amazing what the right diet can do for your body!
We are huge soup fans in our house, so I was beyond excited to share this Golden Bell Pepper Soup from Eating Clean. My favorite part about making soup is that I can cook a double batch and freeze the leftovers. That makes for easy dinners on hectic days!
This soup is so cozy and comforting, and the bell pepper/sweet potato combo makes a lovely, creamy base. I topped mine with Amie’s crouton recipe – trust me, you need it!
Be sure to check out Amie’s cookbook Eating Cleanfor tons of allergy-friendly recipes!
Sea salt and freshly ground black pepper, to taste
8 yellow, red and/or orange bell peppers, chopped
1 large sweet potato, peeled and chopped
4 cups low-sodium vegetable broth
3 teaspoon finely chopped fresh marjoram
1 recipe Gluten-Free Herbed Croutons, for garnish
Sliced avocado, for garnish; optional
Finely chopped fresh cilantro, for garnish; optional
Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional
In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.