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Easy Grain Free Bread Recipe (Dairy Free, Sugar-Free, Blender Bread)

Paleo sandwich bread, gluten-free sandwich bread, whatever you want to call it this grain-free bread is made in the blender and perfect for toasting, grilling, and making sandwiches.

Watch how easy this healthy bread recipe comes together in this video:

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48 Homemade Strawberry Fruit Leather

How to Make Fruit Leather – Homemade Fruit Roll-ups

Strawberry fruit leather is a fun and healthy snack that provides nutritious vitamins kids need in a fun little roll that they’ll love. Fruit roll ups are perfect for an on-the-go snack or an addition to any lunchbox, you won’t believe how easy it is to make! Just watch… 

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.

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Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

One-Pan Roasted Fall Vegetables

Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.
Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Fall is in full swing, which means lots of in-season vegetables! There’s Brussels sprouts, beets, potatoes, and lots of hearty squash. Spaghetti squash is on repeat for dinner in our home this winter!

Related: Top 5 Lunchboxes We’ve Tested

There is no better way to cook vegetables than roasting. It brings out all the flavors and crisps them up nicely. No one at the dinner table will be able to resist! This recipe for roasted fall vegetables requires just one-pan (easy clean-up! yay!) and is the perfect side dish for a weeknight dinner. You could also double the recipe and serve it on your Thanksgiving table!

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

One-Pan Roasted Fall Vegetables

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavors.

  • Author: MOMables.com
  • Category: Dinner
Scale

Ingredients

  • 1 pound Brussels sprouts, halved
  • 2 medium beets, washed, cut into 1/2-inch chunks
  • 2 cups broccoli florets, chopped
  • 2 cups butternut squash, cut into 1/2 inch chunks
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 375F. Lightly grease a baking sheet with cooking spray or oil.
  2. Place all vegetables on the baking sheet. Drizzle with olive oil; toss to coat. Season with salt and pepper.
  3. Bake for 30-35 minutes, until all vegetables are tender.
  4. Serve alongside dinner.
20 Strawberry Muffins

Strawberry Muffins

Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!

Strawberry MuffinsMuffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins

From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see! 

These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!

It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.

I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.

But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!

These muffins are also perfect to put inside your lunch box!

Strawberry Muffins

Strawberry Muffins
  • Author: MOMables.com
  • Yield: 16 1x
Scale

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup applesauce (unsweetened)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups strawberries (washed, dried, and chopped)
  • Turbinado sugar (optional)

Instructions

  1. Preheat the oven to 375F.
  2. Lightly spray a muffin pan, or use paper liners.
  3. In a medium bowl, mix the flour, baking powder, and salt.
  4. With a mixer, beat the butter for 30 seconds, until light and fluffy.
  5. Add the applesauce, sugar, eggs, and vanilla, and mix until combined.
  6. Add the flour mixture, and mix until combined.
  7. With a wooden spoon, or spatula, fold in the chopped strawberries.
  8. Divide the batter among the baking cups, and sprinkle the tops with turbinado sugar, if using.
  9. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
  10. Enjoy your muffins, and keep the extras in an airtight container or FREEZE and save for later!

 

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