Tag Archives for " healthy food "


Healthy Frozen Yogurt Pops

Kids love Popsicles. Would you like your kids to eat more fruit? These frozen yogurt pops are the best of both worlds!
The summer is  great for being outdoors, going to the beach, barbecues, picnics—and treats!  My daughter and I love to cool off with Popsicles and ice cream.

The idea for these Healthy Frozen Yogurt Pops came from the same philosophy behind the frozen yogurt bites I often make in lunches for my daughter.

The concept is easy: Freeze the yogurt in silicone candy or ice cube molds, making them perfect bite-size snacks, or if packing for a long day, they stay chilled and are perfectly thawed by lunch to eat with a spoon.  I will oftentimes even blend in fresh fruit before freezing.

This easy snack packs twice the amount of protein thanks to Greek yogurt.  You can, of course, use regular yogurt if that’s what you have in your fridge.

I recently found this Pop mold, I knew just what to do with it. A healthy popsicle/ice cream–like treat without all the added sugar and junk! You can find many more healthy summertime treat ideas here on the MOMables blog!

Healthy Frozen Yogurt Pops

4 from 1 reviews

  • Author:
  • Cuisine: Snacks


  • 12 ounces Greek yogurt
  • 1 cup fresh fruit of choice: blueberries, diced strawberries, blackberries, etc.
  • 1 frozen sliced banana


  1. In a blender, mix all ingredients until smooth.
  2. Pour into pop molds, and add sticks, making sure they’re covered by the yogurt mixture.
  3. Cover and freeze for at least 3 to 4 hours.



17 Whole Grain Brown Rice Krispy Treats

Do your kids ask for the familiar rice krispy treats but you want a little more fiber and nutrition? How about a recipe without corn syrup?

I try to keep a well stocked pantry of snacks. Having a variety of them on hand allows my family to enjoy the convenience without sacrificing nutrition.  By making my own, I know exactly what ingredients go in my food.  Finally, these snacks need to come together quickly, because like yourself, I am a busy mom.

Whole Grain Brown Rice Krispy TreatsI make these whole grain rice krispy treat recipe so often, I actually had to look up the recipe to share it with you! It’s measurements have become engrained in my memory and now I make it on my own.

Not only are these gluten-free treats great for packing in lunches,  they also work well individually wrapped to take along on summer road trips and picnics.  They are the perfect portable snack.

These definitely aren’t the rice krispy treats I grew up with–super sweet and marshmallowy.  Instead, these are peanut buttery and not too sweet, almost a bit salty.  The perfect balance of sweet and salty if you ask me!

The brown rice syrup has a lower glycemic index than its high fructose corn syrup marshmallow counterparts.  What’s not to love about that?

Dark chocolate sweetness and brown rice krispy crunch… yumm.

brown rice crispy treats

 Melt, mix and pour. So easy the kids will love to help!

brown rice crispy treats

Brown Rice Krispy Treats

brown rice crispy treats
  • Author:
  • Cuisine: Treats


  • 1 10 ounce box brown rice krispies
  • 1 3/4 cups brown rice syrup
  • 3/4 cup peanut butter (almond butter or non nut butter)
  • 1/2 cup semi-sweet or non-dairy chocolate chips


  1. Pour the rice cereal in a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquifies, add the peanut butter and stir well until combined. Pour over the rice cereal. Mix well.
  2. Once thoroughly cooled , stir in the chocolate chips.
  3. Pour the mixture into a 8×8 or 9×13 baking dish. Let cool for 1 hour before cutting into bars.


I found this recipe in the Kind Diet.


46 How to Make Fruit Leather – Homemade Fruit Roll-ups

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This time of year tends to lean toward craziness.  With the school year winding down, the calendar is full of activities that have my family on the run most days.  I love all the activity of ball games, practices and school programs, but it does become difficult to keep up with the demands of the family, job and house.  It forces me to be a bit more organized, planning meals and making sure I have snacks on hand to grab as we run out the door.

homemade fruit leather

I love using fresh fruit that is in season to make fruit leather (homemade roll-ups anyone?).  It requires a bit of time, but I assure you it is worth it.  By using strawberries, what is in season right now, gives the leather an extra bit of natural sweetness.  Feel free to substitute with other berries and fruits.

This is an easy snack to have for when you are on the go, or for an extra special lunchbox treat.  Why give your kids fake fruit leather with loads of sugar and artificial colors? Whipping these up takes no time and the oven does the rest. 

homemade fruit leather

My boys love this homemade version of the fake fruit roll-ups.  Don’t have fresh fruit? whip them up with frozen fruit after it has defrosted.  If you don’t want strawberry seeds, pass the pureed berries through a colander first.

homemade fruit leather

How to Make Fruit Leather – homemade fruit roll ups

homemade fruit leather

4.3 from 4 reviews

*makes about a cookie sheet and a half of fruit leather*

  • Author:
  • Cuisine: Snacks


  • 5 cups strawberries, hulled and halved (or any other fruit)
  • 2 tablespoons honey


  • Don’t pour too thin of a layer or you’ll have fruit crisps instead of fruit leather-pour it too thick and it will take longer to leather.
  • Start checking it after 4 hours. If you leave it in too long again…fruit crisps.


  1. Preheat oven to 150 – 200 degrees -depends how low your oven can go.
  2. In a medium saucepan, on low heat, cook the strawberries until they are soft and juices are released. Add honey and stir until combined.
  3. Pour berries into food processor and puree. Line a baking sheet with parchment paper.
  4. Pour berry mixture onto parchment lined pan.
  5. Put in oven and bake for 4-6 hours, until leather peels away easily from the parchment. Using scissors cut into rectangles and roll them up, parchment and all.

Note: oven temperatures and baking time will vary. this is a slow process but well worth it!



Homemade whole wheat waffles

Do you have a weekend tradition? Around our house, Saturday mornings are typically for pancakes.  We’ve had this tradition a few years now, even when vacationing in the mountains.  There is something special about coming together, sitting down and making our weekend plans.

I’d always shield away from making waffles because, to be honest, I associated waffles with the flat and flavorless of the frozen variety.  It wasn’t until recently that I borrowed a friend’s waffle maker to give a new recipe a try.  If the sweet aroma of these waffles baking wasn’t enough to sell me, the slight hint of sweetness did the job.

Whole Wheat Waffles

With a tablespoon of baking powder these waffles are light and fluffy.  You won’t believe they are whole wheat and egg free.  Don’t let the thick batter worry you, they are anything but dense.  You might want to double up this recipe because they will be gone before you get to eat one!

And the best part?  Any leftovers make a great lunch for the kids.  Send with a small container of maple syrup for dipping, or spread a little nut butter on the slices for a waffle sandwich.

Related: Top 5 Lunchboxes We’ve Tested

whole wheat waffles

Whole Wheat Waffles

  • Author:
  • Yield: 4-6
  • Cuisine: Breakfast


  • 3 tablespoons ground flaxseed + ½ cup warm water (OR 3 eggs beaten)
  • 6 tablespoons butter, melted
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups whole wheat pastry flour (all-purpose flour may be substituted)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt


  1. Preheat your waffle maker.
  2. If using the ground flaxseed egg replacer: mix the flaxseed with the warm water in a large bowl and wait 5 minutes, until a gel forms.
  3. To the eggs, add the melted butter and milk, and whisk for another minute.
  4. In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center and pour in the liquid mixture. Stir until combined and you have a smooth batter. A few lumps are okay, over stirred batter can make for tough, rubbery waffles.
  5. Spoon a ½ cup batter onto the hot waffle maker. Close the lid and bake as per waffle instructions, or until the waffle is golden brown.


Learn how to freeze your waffles here.
For gluten free version click here.



 Recipe slightly adapted from ‘The Joy of Vegan Baking’ to fit my family’s taste.

whole wheat waffles



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