Daycare TrailMix

Dried mangoes

Dried blueberries

Raisins

Pretzels

Yogurt covered pretzels

Marshmallows

Peanuts

Almonds

Chocolate chips

Yogurt raisins

Chocolate raisins

(Pretty much anything from Trader Joes snack heaven aisle)

Recipe: Carrot Applesauce Muffins

We love muffins around here- a super easy, portable snack that sneaks in a few fruits or veggies. Our new tried and true, 6 thumbs-up recipe was adapted from the 100 Days of Real Food blog. The original recipe can be found here.


Preheat oven to 350 degrees and prepare one standard muffin pan with spray or papers.

In a bowl combine dry ingredients:

1.5 Cups flour (I use half whole wheat and have all purpose)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt

Mix with a fork.

Then add:

1/2 cup oil (we used softened butter but I think coconut or olive oil would work well)
1/3 cup sugar
2 Tbls honey
1 egg
1 tsp vanilla extract
1 Cup unsweetened applesauce
3/4 Cup grated carrots

Mix well and scoop into muffin tins. Bake 20-22 minutes until slightly golden around edges.

Chocolate Zucchini Apple Sauce Muffins

I modified this (Chocolate Zucchini Muffins) recipe from allrecipies.com this week and it was a favorite. I don't usually like adding applesauce to recipes; I think it makes it taste sort of fake and weird. But the flavor wasn't over powering- it was approved by even my picky taste buds.

Here is what we did...

Preheat oven to 350 degrees. Have your little helpers fill 24 standard sized muffin tins with papers.

In a large bowl combine, then stir with a fork:

3 cups of flour (I used half hand ground white wheat and half standard white)
1/3 cup cocoa powder - I used a heaping measuring cup full
1.5 cups sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

(I skipped all of the cinnamon/nutmeg/cloves from the original recipe- I just don't like that competing with the chocolate flavor)

Add wet ingredients on top:

3 eggs
1-2 tsp vanilla extract
1/2 cup olive oil
1/2 cup applesauce, unsweetened organic
2 tsps honey (give or take, it was a large squeeze)
2 cups grated zucchini (pressed down but not packed firmly)
1-1.5 cups semi sweet chocolate chips


Mix well and scoop about 1/4 cup into each muffin compartment. Bake for about 20 minutes until set and centers some out clean. Over baking makes them dry. We froze half for later in the month.

Favorite Pancakes

We eat these once a week. I was using the Best Recipe Book recipe for pancakes, but made a few changes.

(For a double batch, or about 14 4-inch pancakes)

2 C flour (I use half all-purpose, half hand ground wheat)
3/4 tsp salt
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda

1 1/2 C buttermilk
2 eggs
2 tsp butter, melted
2 Tbs non-fat greek yogurt, vanilla or plain

Stir dry ingredients in a large bowl with a whisk or fork. Add wet ingredients and mix until well incorporated. Using an ice-cream scooper or 1/4 measuring cup, cook on a pre-heated skillet, about 300 degrees.

4 Thumbs Up Smoothie

-1 cup frozen organic strawberries
-1 cup frozen mangos
-1/2 cup frozen organic blueberries

-1 big handful of kale, washed with stems removed

-add Trader Joe's organic orange juice (tastes like a fresh orange, double yum) until the contents of the blender are covered completely.

{Everything above is just about an estimate. We also love frozen raspberries and peaches.}

When the kids asked, with their noses wrinkled, "What are those greeeeen things?"

I was really relieved that 'sparkles!' came to mind and was approved. Phew. They love these sparkly drinks!

And as a side- I think the blender makes a difference. We get to test drive the BlendTec for a month. Love it! It will be hard to part with.

Pumpkin Muffins

Pumpkin Muffins

Preheat oven to 400 degrees.

Mix dry ingredients in a large mixing bowl:

1 cup whole wheat flour

2 cups unbleached all-purpose flour

1.5 tsp baking powder

1 tsp baking soda

1-1.5 tsp cinnamon

1/2-3/4 tsp nutmeg

1/2 tsp salt

1.5 cup white sugar

Add wet ingredients and mix until just incorporated:

3 eggs

1/2 C oil

1.5 C of canned or fresh pumpkin puree

1/2 cup water

divide into paper lined muffin tins (makes about 2 dozen standard size muffins) and bake for 15-18 minutes, or until edges are brown and center is set.

Recipe: PB & J Braid

Favorite pizza dough recipe +

layer of peanut butter +

layer of jelly ( I LOVE Trader Joe's Organic grape. A household staple)

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bake at 425 until golden, about 18 minutes in my oven.

I liked this idea, in theory. The finished product was quite delicious, but SO messy. It was a little bit of a challenge for the kids to eat. When everything warms up it gets very gooey and a little runny. I think I will stick to the standard sliced bread next time.

Corn Dog Muffins

I have been trying to find a few more kid friendly recipes to add to our usual rotation. I never liked corn dogs as a kid so those never really crossed my mind. BUT then I saw a recipe for corn dog muffins and knew it would be a winner. Because I have failed miserably in every attempt at homemade cornbread, I stick with the Marie Calendar's mix from Costco. It is always perfect.

I followed the recipe for 12 muffins, adding about 3/4 of a cup of Trader Joe's frozen organic corn (thawed) to the mix.

Filling greased (or pam) muffin pans a little over 1/2 way leaves room for a few small pieces of hot dog. Today I used Applegate's organic all beef hot dogs (from Trader Joe's). I grilled them lightly on all sides in a hot pan before cutting them into small bites and adding them to the tops of the muffins.

The muffins cooked in about 20 minutes at 375 degrees.

Berry Layers

No recipe needed here- just layer your favorite fresh fruit with scoops of freshly whipped cream. My favorite summer treat is a toss up between this and homemade strawberry ice cream. Oh wait, we shouldn't forget homemade peach cobbler. I love summer!

Pretzel Sparklers

I am so excited the theme this week is 4th of July! I love holidays and this is one of my favorites. For a special snack this week we made pretzel sparklers. The original idea came from this picture:

Of course, like glitter, children flock to sprinkles. Ahhhh pretty but so messy! I should have known that the outside picnic tables would have been a better choice. (Everyone learns at daycare....)

Lemon Yogurt Muffins

Our neighbor's Meyer lemon tree is full of ripe fruit. Thank goodness I never have trouble finding helpers in the kitchen. The original recipe, from allrecipies.com, is delicious. I made a few minor changes:

1 3/4 C flour (I use half unbleached white and half whole wheat)

3/4 C sugar

1 tablespoon grated lemon peel

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 tsp. salt

1 egg

1 C lemon or plain yogurt

6 tablespoons butter or oil

1+ tablespoon(s) lemon juice

For mini muffins, preheat oven to 375 degrees and spray lightly with oil or use papers. For standard muffins, the original recipe recommends 400 degrees.

In a large bowl combine first list of ingredients. In a separate bowl mixing wet ingredients. Combine wet and dry until moistened. Pour into muffin wells and cook until lightly browned edges and middles are set, about 13 minutes.

Apple Cinnamon Quick Oat Muffins

I purchased the assorted box of organic instant oatmeal from Costco a few months ago. Both of my kids love warm, slow cooked oatmeal in the winter but it seemed out of place when summer came. They love picking a packet and eating it cold with milk. Neither would tolerate the green apple cinnamon flavor and I felt compelled to find something to do with those sad, unchosen packets.

So I adapted the "seminary muffin" recipe from allrecipies.com. It turned out great. Thumbs up from everyone. I hope you enjoy it too.

Apple Cinnamon Quick Oat Muffins

Preheat oven to 350 degrees. Prepare muffin pans with papers or with cooking spray.

In a large bowl combine and mix :

1 large or 2 medium ripe bananas, mashed

1 egg

1/3-1/2 C unsweetened applesauce

1/2 C brown sugar

1 tsp vanilla extract

Add the dry ingredients then stir until incorporated:

1 C whole wheat flour

1/2 tsp baking soda

2 tsp baking powder

1/4 tsp salt

1 C quick oats (or about three little packets)

I used a (24) mini muffin pan with spray. It took a short 14 minutes for these to brown lightly on the top.

Ocean Themed Lunch

Adorable lunch! Perfect for oceans week. Click the link below for more fun ideas!

Meet the Dubiens: Fun Food Friday

Yummy Blueberry Muffins

I made these this morning for the first time. I am always a little skeptical of recipes that substitute applesauce for butter. But these are winners! Elliot gave them two thumbs up which means they will be around a few times a month (at least).

Preheat oven to 325 degrees.

In a large bowl combine:

--2 Cups whole wheat flour

--1/2 white sugar

--1 tsp baking soda

--1/2 tsp salt

In a medium bowl combine and lightly mix:

--1 C applesauce (I used Trader Joe's unsweetened, organic)

--1 large egg

--1tsp. vanilla extract

--2 tbsp buttermilk

--2 tbsp melted butter

Add the liquids to the dry ingredients until just combined. Add 1-1.5 C blueberries (I used frozen) and gently fold into batter.

Divide into 12 standard, lined muffin tins. Cook for 25 minutes.

adapted from Gina's recipes

Avocado Quesadillas

Today I received my third (free gift!) box of mixed fruits and veggies from Farm Fresh to You. When they say farm fresh, it is the real thing! I have been so happy with the produce. Today, the strawberries were the most spectacular red, juicy and sweet.

I am also always pleased with the recipes on the newsletter. I was just thinking that I needed a few more ways to make my children's favorite lunch time staple a little more exciting (and a little more nutritious).

The produce in today's box helped make these delicious quesadillas:

2 Tbs chopped red onion

1/2 tsp hot sauce (optional)

6 Tbs chopped fresh cilantro

2 & 2/3 C grated monterey jack cheese

2 firm avocados

4 tsp fresh lemon juice

1/2 C sour cream

8 tortillas

1/4 tsp olive oil

Quarter avocado, remove pit and peel. Cut into 1/4-inch dice.

In a small bowl stir together: sour cream, cilantro, salt & pepper to taste.

In a little oiled skillet, warm tortilla. Sprinkle with cheese. Fold over and heat through until melted.

Top with avocado and sour cream.