Kid Approved & Diabetic Friendly

Top 10 Posts of 2016

top-10-posts-of-2016

In case you missed the best of the best, here’s a list of 2016’s Top 10 Posts:

1) POWER Muffins: Blueberry+Oatmeal+Yogurt

2) 10 Kid Approved & Diabetic Friendly Snacks

3) Low Carb Breakfast Burritos

4) Chocolate Frosty

5) Pumpkin Chocolate Chip Cookies

6) Mini Caramel Apple Pops

7) Rainbow Fruit Skewers

8) Yogurt & Granola Fruit Kabobs

9) Cinnamon Pear Chips

10) 20 Kid Approved & Diabetic Friendly Lunch Ideas

I’m positive 2017 will hold even more deliciousness!

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Dr. Seuss Strawberry Parfait

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In honor of Dr. Seuss’s birthday I made these fun Strawberry Parfaits that resemble The Cat in the Hat’s hat. They come together super quick and are great for breakfast or a snack.

Dr. Seuss Strawberry Parfait

Yield: Makes 4 servings

Dr. Seuss Strawberry Parfait

Recipe source: theseasonedmom.com

Ingredients

  • 1/2 cup ricotta cheese
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1 teaspoon sugar
  • 2 tablespoons strawberry preserves (I use Smucker's Sugar-Free Strawberry Preserves, sweetened with Truvia)
  • 1/2 cup strawberries, diced

Instructions

  1. Mix ricotta cheese, salt, vanilla and sugar together in a small bowl.
  2. Mix strawberry preserves and strawberries together in a separate bowl.
  3. Between 4 shot glasses, evenly distribute ricotta cheese mixture and strawberry mixture, alternating layers to make it look like the stripes in Dr. Seuss's hat.
http://fingerprickingood.com/2016/03/02/dr-seuss-strawberry-parfait/

Nutrition Facts
Serving Size 1 serving
Servings Per Container 4

Amount Per Serving
Calories 74.9 Calories from Fat 32.4
% Daily Value*
Total Fat 3.6g 6%
Saturated Fat 2.3g 12%
Trans Fat g
Cholesterol 15mg 5%
Sodium 42.8mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 0.4g 2%
Sugars 5.4g
Protein 2.6g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Cookie’s N’ Milk Breakfast Cups

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Cookies for breakfast?! I don’t think I know any kids that would protest that!

If these delicious Cookies N’ Milk Breakfast Cups don’t make your mouth water, I don’t know what will! These little cups are SO delicious, and serving them in a bowl with milk and fresh berries takes them to a whole new level of deliciousness!

Breakfast Cookie Collage

These aren’t exactly a breakfast option you should choose every day, but rather a breakfast treat. They are super filling too, so for young kids 1 will probably fill them up. These would also make a good after-school snack. No matter when you choose to enjoy them, you’re sure to love them!

Cookie’s N’ Milk Breakfast Cups

Yield: 12 Cookie Breakfast Cups

Serving Size: 1 Cookie Breakfast Cup

Cookie’s N’ Milk Breakfast Cups

Recipe source: halfbakedharvest.com.

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed meal
  • 1/2 teaspoon salt
  • 1/3 cup real maple syrup or honey
  • 2 tablespoons peanut or almond butter
  • 1/4 cup coconut oil
  • 1 very ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips
  • Yogurt or milk, for serving
  • Fresh berries, for serving

Instructions

  1. Preheat oven to 350F. Grease a 12 cup muffin pan with butter, oil or cooking spray.
  2. In a large mixing bowl mix together the oats, flax and salt.
  3. In a medium bowl combine the maple syrup (or honey) and peanut butter. Microwave on high for 1 minute or until the mixture is bubbling; stir to combine. Add the coconut oil, mashed banana and vanilla; stir to combine.
  4. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  5. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups.
  6. Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully scoop the cups out.
  7. Allow the cups to cool or eat warm. Serve the cups in a bowl and pour in some milk or serve over yogurt. Garnish with fresh berries.

Notes

The below calculations are only for the Cookie Cups. Milk and fresh berries are not included in the calculations.

http://fingerprickingood.com/2015/10/27/cookies-n-milk-breakfast-cups/

Nutrition Facts
Serving Size 1 Cookie Breakfast Cup
Servings Per Container 12

Amount Per Serving
Calories 204 Calories from Fat 93.6
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 6.5g 33%
Trans Fat g
Cholesterol 0mg 0%
Sodium 6.8mg 0%
Total Carbohydrate 27.7g 9%
Dietary Fiber 3.1g 12%
Sugars 8.4g
Protein 3.8g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Low Carb Breakfast Burritos

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I confess. I thought I was ready and prepared for a new school year. Boy, was I wrong. For the past 2 1/2 weeks when I lay down to bed at night I feel like I’ve been run over by a bus. And when my alarm goes off in the middle of the night to check C, and the final one signaling it’s time to get up, each time I feel like the bus flipped it into reverse and ran back over me a few more times.

The pace of our days during the summer was pretty leisurely- I admit we were spoiled. During summer I got a break from the morning scramble of trying to get 5 people (who are not morning people) up and ready for the day all at once. Let’s just say about a week into the school year I was not-so gently reminded of the school grind.

With each passing day we’re settling into our new routine, and thankfully the kids have adjusted better than me. To help get back into the swing of things I like to do small things the night before to help our mornings go smoother, such as; laying out clothes, prepping as much of their lunches as I can, and having a game plan for what I’m going to serve them for breakfast.

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I’ve been trying to step up my breakfast game this year with heartier breakfast options. C eats lunch about an hour later than he has in previous years and he’s convinced he’s starving by lunchtime every day. I tell him to count himself lucky that he has a snack built into his morning. He’s not convinced.

These Breakfast Burritos are the perfect low carb, protein packed way to start their day. They come together super quick and are absolutely delicious! You can even make a plateful the night before and just store them in the refrigerator, covered in plastic wrap, and warm them in the morning. It doesn’t get any easier or more delicious than these!

Low Carb Breakfast Burritos

Yield: 4 Burritos

Low Carb Breakfast Burritos

Ingredients

  • Nonstick cooking spray
  • 4 eggs
  • 1 cup chopped veggies of choice (bell peppers, mushrooms, tomatoes, onions, etc)
  • Cheddar cheese, shredded (optional)
  • 8 slices ham

Instructions

  1. In a skillet that has been sprayed with nonstick cooking spray, saute the veggies for a couple of minutes until tender.
  2. In a small bowl whisk the eggs, and cheese (if using). Add whisked egg to the veggie mixture and scramble until cooked through.
  3. Place ham slices (2 for each "burrito") on a flat surface and divide egg mixture evenly onto the slices. Roll up the ham slice around the egg mixture, creating a burrito.
  4. Return ham rolls to the pan for a quick browning on top and bottom.

Notes

Nutritional information calculations will vary depending on type of ham and veggies used. However, each breakfast burrito will likely be under 5 carbs per serving.

http://fingerprickingood.com/2015/09/02/low-carb-breakfast-burritos/

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Rainbow Fruit Skewers

St. Patrick’s Day is right around the corner. Get in the spirit of this fun holiday by making these Rainbow Fruit Skewers for your kids, or even with your kids.

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A few years back I just made a big platter of fruit shaped into a rainbow, for my kids and some kids I babysat for. While it was certainly a hit with them, it was difficult to accurately bolus C for carbs- I just had to SWAG it.

I figured there had to be a better way to go about this and so this time around I made Rainbow Fruit Skewers. Just calculate carbs for your fruit before assembling onto a skewer and it’s the perfect finger food snack, in a nice little individual portion.

These would be great to make for a classroom treat, a snack, or you could throw one in your kid’s lunch for a fun St. Patty’s Day treat. It’s an easy, fun, nutritious, and delicious idea for the little leprechaun’s in your life.

Rainbow Fruit Skewers

Rainbow Fruit Skewers

Ingredients

  • Strawberries
  • Clementines
  • Pineapple
  • Grapes (red & green)
  • Blueberries

Instructions

  1. Using skewers, popsicle sticks, or cake pop sticks, slide fruit onto stick in the following order; strawberry, clementine, pineapple, green grape, blueberry, red grape.
  2. Make as many as desired and arrange on a platter to form a rainbow.

Notes

Each skewer (containing 1 medium strawberry, 1 clementine slice, 1 bite-sized piece of pineapple, 2 grapes and 1 blueberry) has approximately: 27 Calories, 0g Total Fat, 0.4g Protein, 6.7g Carbohydrates, 0.8g Dietary Fiber, 5.4g Sugar, 0mg Cholesterol, 0mg Sodium.

http://fingerprickingood.com/2015/03/12/rainbow-fruit-skewers/

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Valentine’s Fruit & Yogurt Parfaits

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Valentine’s Fruit & Yogurt Parfaits

Yield: 1 serving

Valentine’s Fruit & Yogurt Parfaits

Ingredients

  • 1/4 cup strawberry Greek yogurt
  • 2 Tablespoons frozen (or fresh) raspberries
  • 2 Tablespoons frozen (or fresh) strawberries
  • 2 Tablespoons granola

Instructions

  1. Alternate layering all ingredients in a glass, jar or container.
  2. Serve cold.

Notes

Each serving has approximately: 107.5 Calories, 0.8g Total Fat, 6.1g Protein, 19.9g Carbohydrates, 2.3g Dietary Fiber, 10.1g Sugar, 2.5mg Cholesterol, 51.3 Sodium.

http://fingerprickingood.com/2015/02/10/valentines-fruit-yogurt-parfaits/

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Baked Avocado & Egg

I have been on a major avocado kick lately. For some reason, I just can’t seem to get enough of them! I’ve been doing some experimenting with different ways to enjoy avocados and stumbled across the idea for Baked Avocado & Egg’s. They were everything I had hoped they would be and more.

With just 3 ingredients you can whip these up and get your day started off right. I made these for breakfast, but they would also make an excellent light lunch or even just a snack.

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These are super filling and taste excellent served with salsa on top. If your kiddo doesn’t typically like avocados, these are worth a try anyway. Once the avocado is baked it takes on a different consistency. It almost has a “fluffy” texture to it. It reminded me of a baked potato.

What are your favorite ways to eat avocado?

Baked Avocado & Egg

Baked Avocado & Egg

Ingredients

  • 1 avocado
  • 2 eggs
  • 1 Tablespoon shredded cheddar cheese
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut avocado in half. Remove pit.
  3. Place avocado halves in a baking dish. Stabilize them with foil, if needed.
  4. Scoop out a bit of the flesh to make a larger well for the egg.
  5. Crack an egg into each of the avocado halves. Depending on the size of your avocado, you may have to remove some of the egg white.
  6. Top each half with 1/2 tablespoon shredded cheddar cheese.
  7. Sprinkle tops with salt and pepper.
  8. Bake for 15-20 minutes, or until egg is cooked.

Notes

Each serving has approximately: 486.8 Calories, 41.5g Total Fat, 17.5g Protein, 17.4g Carbohydrates, 13.5g Dietary Fiber, 1.3g Sugar, 376.2mg Cholesterol, 193.7 Sodium.

http://fingerprickingood.com/2015/01/27/baked-avocado-egg/

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PB&J Oatmeal Cookies

Are you in need of a cookie fix? If so, you’ll love these PB&J Oatmeal Cookies!

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With just 4 ingredients you can whip up these healthy and super kid-friendly treats for the kiddos in your life.

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Make these for an after school snack or pack them in your child’s lunch. No matter how you plan to enjoy them, they’re sure to be a hit!

PB&J Oatmeal Cookies

Yield: Makes 16 cookies

Serving Size: 2 cookies

PB&J Oatmeal Cookies

Recipe source: skinnytaste.com.

Ingredients

  • 2 medium ripe bananas, mashed
  • 1 cup of quick oats
  • 2 Tablespoons chunky peanut butter
  • 4 teaspoons sugar free jelly

Instructions

  1. Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray.
  2. Combine the mashed bananas and peanut butter in a medium bowl. Add the oats and mix until thoroughly combined.
  3. Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
  4. Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

Notes

Each serving (2 cookies) has approximately: 94.2 Calories, 2.7g Total Fat, 2.5g Protein, 16.4g Carbohydrates, 2.1g Dietary Fiber, 4.6g Sugar, 0mg Cholesterol, 8.5 Sodium.

http://fingerprickingood.com/2015/01/20/pbj-oatmeal-cookies/

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