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2 mac and cheese cups

Microwave Mac and Cheese Cups (GF version included)

Kids love Macaroni & Cheese. It’s just that simple.

mac and cheese cupsMy daughter loves Mac and Cheese as much as the next kid. However, because I don’t eat dairy, I often find it a waste to make her an entire box of her favorite kind instead of a single serving just to fit her needs.

Not only that, let’s face it: The box variety is just not healthy. Most have added food dyes and chemicals I can barely pronounce when I check out the ingredient label!

Thankfully, we can now make our own Microwave Mac & Cheese Cups at home! With MOMables, there are just so many ways to make your kid’s favorite meals and snacks without all of the artificial ingredients! Come check us out!

They’re so simple, whether you use regular or gluten-free noodles (I’ve included direction notes for both). These are simple and quick to make, plus they’re the perfect single serving for a snack, side, or lunch.

MOM Tip: The key is to stir throughout, as instructed. This will keep the noodles cooking evenly and help keep them from overboiling.

Also remember that all microwaves are not created equal, so cooking times may have to be slightly adjusted depending on how hot yours does or does not get. Just keep an eye on the bowl, especially your first time making them, and note the differences.

Microwave Mac & Cheese Cups (GF Version Included)
Serves: 1
  • ⅓ cup pasta, uncooked
  • ½ cup + ⅛ cup water
  • ¼ cup shredded sharp Cheddar cheese
  • 2 teaspoons milk
  1. Add pasta and water into a large soup bowl or mug.
  2. For regular noodles: Microwave for 6 minutes. Stop, and stir at the 2½ minute mark, then stir every 45 seconds to 1 minute thereafter.
  3. For gluten-free noodles: Microwave for 5 minutes. Stop, and stir at the 2½ minute mark, then stir every 45 seconds to 1 minute thereafter.
  4. After the microwaving is complete, add in the cheese. Stir.
  5. Microwave again for 25 seconds.
  6. Add the milk, stir, and serve.
*Gluten-free recipe notes use a corn-based pasta.

7 quinoa raisin muffins recipe - gluten free via MOMables.com

Quinoa Raisin Muffins

Looking for a fun way to incorporate extra nutrition into breakfast? This quinoa raisin muffin recipe is one your family will love.

 quinoa raisin muffins recipe - gluten free via MOMables.com

MOMables is always coming up with new ways to sneak extra nutrition into foods for our picky eaters. Even non-picky eaters, because sometimes even I want to mix it up and try something in a new way too! 

I love incorporating quinoa into healthy lunches. It provides all nine essential amino acids, making it a complete protein. It’s also a great option for those who are gluten-free, as well as being a great source of iron and fiber.

It’s also a food that I’ve found a lot of people are intimidated to cook with. Don’t be! With this delicious muffin recipe, you’ll wonder why you never tried it before!

These muffins are great for a grab-and-go breakfast, packed in a lunch box, and even frozen to enjoy later.

The raisins add an element of sweetness, and the hint of spices smell heavenly straight from the oven. You and your kiddos won’t even know there’s all that protein hidden inside!

Quinoa Raisin Muffins Recipe - Gluten Free - MOMables.com

Quinoa Raisin Muffins
Cuisine: Baking
Serves: 12
  • 1 cup uncooked quinoa, rinsed
  • 1¾ cup all-purpose flour (If using gluten-free flour, add ½ teaspoon xanthan gum.)
  • ¼ cup ground flax
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ cup raisins (we used golden)
  • 1 large egg
  • ¾ cup milk (or nondairy substitute)
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened applesauce
  1. Preheat the oven to 350F. Spray muffin tins with cooking spray, and set aside.
  2. Cook the quinoa in a saucepan on your stovetop in 2 cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until the water is absorbed. This will take approximately 15 minutes.
  3. In a medium bowl, mix together the flour, xanthan gum (if using), flax, sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and raisins. Mix in 2 cups of the cooked quinoa. (Save any extra for another use/ meal.)
  4. In a small bowl, whisk together the egg, milk, vanilla, and applesauce. Add the liquid mix to the flour mixture, stirring until combined.
  5. Divide the batter evenly among the muffin tin cavities. Bake until a toothpick comes out clean and the tops are firm to the touch, about 25 to 30 minutes.
  6. Let the muffins cool for 5 minutes in the pan before transferring them to a cooling rack.


Piggy Breakfast Tostadas

Need a fun breakfast idea to get your kids fueled up for their day? Your kids are going to LOVE this idea!

7-17-Piggy-Breakfast-Tostadas 1I’ve had to get creative coming up with new fun breakfast ideas for my daughter that are gluten-free and safe for her nut allergy. I was thrilled when Laura, the Chief Mom, shared this Piggy Breakfast Tostadas recipe idea with me!

Breakfast can seem monotonous, and I’ll admit it, I get bored making and serving the same things over and over. My daughter can be a picky eater, especially if she’s grouchy and not happy to have been woken up in the morning!

That’s why I love these Piggy Breakfast Tostadas. They’re simple to make; it’s just all about the presentation. They had her rolling with laughter when she saw the piggy face sitting in front of her at the table. Which lead to lots of oinking and belly laughs while enjoying a nice breakfast together. Nothing better!

By using a white corn tortilla to make my tostada, I was able to keep hers gluten-free. You can opt to sub the cheese for nondairy or omit it, depending on your dietary restrictions.

You already WOW them at lunch time with your MOMables Menu Plans, now you can WOW them at breakfast with these fun Piggy Tostadas!

Piggy Breakfast Tostadas
Cuisine: Breakfast
  • 2 corn tortillas
  • 2 teaspoons oil or cooking spray
  • 2 large eggs, scrambled
  • Salt and pepper
  • ¼ cup shredded cheese
  • 2 deli ham slices + extra for "ears"
  • 2 slices tomato
  • Mustard
  1. Preheat the oven to 350F.
  2. Make the tostadas by toasting the tortillas. Brush them with the oil, and bake for 10 minutes, or toast them in a toaster oven.
  3. Coat a small pan with cooking spray, and heat on the stovetop. Cook the eggs, and season with the salt and pepper to taste.
  4. Place the tostadas on serving plates. Top each with the eggs, then the cheese.
  5. Place the ham slices over the top. Cut additional ham into triangle shapes, and fold over for ears.
  6. Use an oval tomato slice for the nose, and then use the mustard to draw the eyes and mouth.
Nutrition Information
Serving size: 2


Black Bean Mini Taco Cups

At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

black beans taco cups recipe so easy to make and they are a great lunch idea!

These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!

My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.

You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!

A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.

5.0 from 1 reviews
Vegan Mini Black Bean Taco Cups
Recipe type: lunch
Serves: 24 Mini Cups
  • 1 15-ounce can black beans, rinsed and drained well
  • ½ cup flour
  • 1 teaspoon cumin
  • ½ teaspoon ground paprika
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice
  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!
Adapted from Cake Batter and Bowl


16 Allergy-Friendly Banana Chocolate Chip Donuts

Do you know what’s harder than packing lunches? Making grab-and-go breakfast items that are allergy-friendly!

These Gluten Egg Dairy Nut Free Banana Chocolate Chip Donut Recipe-Baked- MOMables.comNutritious grab-and-go breakfast items that are homemade aren’t always easy to find. I do know that breakfast is an important meal because I want to  give my daughter nutritious foods that will help kick-start her day.

Unfortunately, I don’t always have time to sit around the table; instead, I’m packing lunches, trying to drink a cup of coffee, and tying her shoes while rushing out the  door to catch the bus or beat traffic.

The truth is that kids love donuts. Parents love donuts. Their round shape is iconic with mornings. They’re easy to eat on the go and can be made not only healthier but also allergy-friendly to help you get out the door on time.

You can make a batch of these over the weekend and freeze for future mornings. Just pull one the out of the freezer, let it stand at room temperature while you help get everyone out the door, and then toast for a few minutes.

Of course, you can enjoy them fresh! Another added bonus: They are baked.

This recipe is gluten-, nut-, dairy-, and egg-free.

Banana Chocolate Chip Donuts
Cuisine: Baking
Serves: 16 Donuts
  • 1 flax egg (or 1 large egg)
  • 2 medium-large ripe bananas
  • 6 tablespoons unsweetened applesauce
  • ½ cup nondairy yogurt (or low-fat regular yogurt)
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • 1½ cups all-purpose gluten-free flour
  • ¾ teaspoon xanthan gum
  • ½ cup gluten-free rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup allergy-free chocolate chips (or your preferred mix-in, we also tested this recipe with blueberries)
  1. Preheat the oven to 350F. Coat your donut pan with cooking spray and set aside.
  2. If you're using a flax egg, first make your egg by combining 1 tablespoon of ground flax with 3 tablespoons of warm water. Mix and set aside for 5+ minutes until it becomes gel-like.
  3. In a large bowl, mash the bananas. Add the applesauce, yogurt, maple syrup, vanilla, and egg. Mix well.
  4. In another bowl, combine the flour, xanthan gum, oats, baking powder, baking soda, salt, and cinnamon.
  5. Pour the dry ingredients into the bowl with the banana, and mix until well combined.
  6. Add the chocolate chips, and mix again.
  7. Spoon the batter into the donut pan evenly, filling to the top.
  8. Bake for 22 to 25 minutes, until a toothpick comes out clean.
  9. Remove from the oven and let cool.