Ways to Explain Healthy Eating to Kids

Explain Healthy Eating to Kids

As many of my readers know, I’ve been trying to work on my weight for a long time. And that means watching what I eat, “dieting” with programs, and leading a healthy lifestyle. Since having my daughter that has brought up a lot of questions including one that has me questioning how to explain healthy eating to kids. Or the lack thereof.

Since being on Nutrisystem for 5 months my daughter now asks me, “Is that special?” whenever she sees me eating or drinking something. And I don’t want her to think that I can only eat or drink special things. I want her to know that because I didn’t eat that healthy when I was younger and made poor choices, I’m now making up for it in an attempt to get to a healthy weight. And that since she already eats healthy and is active she doesn’t need the “special” food that mommy eats.

But how in the world do I tell her that? She’s 2! And she sees me get on the scale every day checking in with myself. So much so that she’s decided to jump along with me and weighs herself as well. [Read more…]

Healthy Ranch Yogurt Dip {Snack Recipe}

Yogurt Ranch Dip

My family is absolutely obsessed with ranch dressing. If the kids have veggies, they want to dip them in ranch. So I’ve tried to change up the way we make ranch and have ditched the sour cream!

Now sour cream isn’t bad. I love the stuff. But by swapping out sour cream with greek yogurt I not only am cutting calories but I’m increasing protein! All in all I’m very excited about the swap and the kids can’t seem to tell the difference.

And Greek yogurt can be subbed for more than just sour cream. I also swap it out for mayo in some recipes.

Yogurt Ranch Dip ingredients

Ranch Yogurt Dip
  • 1 cup greek yogurt
  • 2 tablespoons ranch mix (see below for ranch mix)

Mix ingredients together until well combined. Let sit in the fridge overnight. Serve with your favorite veggies or chips.

 
Ranch Dip Mix
  • 2 tablespoons dried parsley
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme

Combine ingredients and store in an air-tight container for up to 3 months. Feel free to double or triple and use as needed.

Keeping Kids Healthy with Great Snack Options {Back to School Special}

Keeping Kids Healthy with Great Snack Options

Now that the kids are going back to school and the craziness of summer is coming to an end, it’s time to start talking healthy snack options!

One of my main concerns with my kids is the fact that they want to snack all.day.long. So I’ve tried my best to offer a variety of foods to not only keep them open minded about what they eat, but also keep them aware of the colors they eat and trying to make sure they get to every color of the rainbow!

If they’re going to snack, they’re going to snack the right way.  [Read more…]

Tomato Zucchini Soup {Lunch Recipe}

 

I love simple lunches. Something I can whip up or reheat easily is key. So when I was figuring out what to do with all of the tomatoes we have coming in right now from our garden, I knew that a soup would be perfect. Now I normally roast my tomatoes with some other veggies to make the base for my marinara sauce so I thought why not roast up some tomatoes for a soup as well.

This recipe, from start to finish, takes 30 minutes and can easily be made in larger quantities to store for future lunches (or dinners!). It’d go great with a grilled cheese and a salad. The kids loved it as well!

Tomato Zucchini Soup

  • 4 Roma tomatoes, diced
  • 2 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 handful fresh basil, stems removed
  • Salt & pepper

Preheat oven to 375 degrees.

Line rimmed baking sheet with foil and lay tomatoes and zucchini on sheet.

Mix olive oil and garlic together in a small bowl. Drizzle over vegetables. Roast for 15-20 minutes or until slightly golden.

Remove veggies from the oven and let cool for 5 minutes. Add to Magic Bullet, food processor, or blender (your choice!) and blend for a few seconds until just combined. Add basil and salt and pepper. Blend until it’s at the consistency you like.

Pour and serve. This soup can be served cold, lukewarm, or hot. It tastes good either way!

Serves 2-4 depending on portion size

What type of soup do you love? 

Green Monster Smoothies {Breakfast Recipe}

Green Monster Smoothie

One of my favorite new ways to get greens into my kids is by blending them up into smoothie form. And this smoothie started it all. Now this is just your basic Green Monster. There are so many different variations of this smoothie and my kids and I love to experiment with what we put in it when we make it.

For some awesome ways to shake up the original recipe check out my friend CB’s Green Monster journey over on her blog See Cupcake Run. Just search for “green monster” since I’m not sure how to link to one of her categories.

Green Monster Smoothie

  • 1 cup milk
  • 1 ripe, frozen banana, peeled
  • 3 handfuls organic spinach
  • 1 tablespoon ground flax
  • 1 tablespoon peanut butter (or PB2)
  • 4-5 ice cubes

Add 1 cup of milk to the blender.

Now add in the chia or flax (if using) and nut butter.

Next, add in the spinach followed by the banana on top.

Blend until smooth.

Add in your ice cubes and blend some more.

Serves 2 | 4 WW pp+ with PB2 (not including banana)



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