Kid Approved & Diabetic Friendly

Breakfast Kebobs

We are just a little over one week into our summer break here, and boy were we all ready for it! There are so many things I look forward to about summer days. One of many being the slower pace in the mornings. Now that I can officially cross lunch packing off of my morning duties, I like to channel that energy into making a more elaborate breakfast, instead of the quick breakfasts that the school year tends to necessitate.

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I decided to try these breakfast kebobs and my boys absolutely LOVED them! They ate every last bite of their kebob and were asking for seconds before I was even done assembling the rest of the skewers.

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They are quick to make and a well-rounded and better yet, low carb, breakfast I can feel good about giving my kiddos to jump-start their day.

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You can make as many or as few of these as your family needs. Do note that the recipe for the baked eggs will make quite a few mini egg cups. Just serve additional egg cups on the side, or refrigerate leftovers for the next morning.

You can adapt the ingredients to your own child’s likes. For instance, add another kind of fruit, or choose a different kind of cheese and meat. I’m certain you’ll find a combination that will leave your kiddos asking for seconds!

Breakfast Kebobs

Serving Size: 1 Kebob

Breakfast Kebobs

Recipe source: mamitalks.com.

Ingredients

    For Baked Egg Cups:
  • 5 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • For Breakfast Kebobs:
  • Fresh Strawberries
  • Deli turkey breast OR ham
  • Colby cheese slices
  • Kitchen Utensils:
  • Mini muffin tin
  • Wooden skewers

Instructions

    For Baked Egg Cups:
  1. Preheat oven to 350º.
  2. Crack the eggs into mixing bowl and mix them well with the salt and milk.
  3. Spray a mini muffin tin with the nonstick cooking spray.
  4. Pour in the egg mixture, filling the tins about 3/4 full.
  5. Bake for approximately 10 minutes. Take the eggs out of the oven. Let them sit for 2 minutes.
  6. For Breakfast Kebobs:
  7. Wash the strawberries. Cut in halves.
  8. Cut the cheese into thin little squares (not too thin, remember they will be passed through the wooden skewer).
  9. Toast the waffles.
  10. Assembles the skewers. Thread the ingredients one by one. I like to assemble them like this; waffle, egg cup, cheese slice, turkey & fruit. Repeat each ingredient twice and end with a strawberry.

Notes

2 mini waffles= 6 carbs

1 baked egg cup= 0 carbs

1 medium strawberry= 1 carb

2 slices deli turkey breast= 0 carbs

2 slices Colby cheese= 0 carbs

1 kebob= Approximately 7 carbohydrates

http://fingerprickingood.com/2014/06/03/breakfast-kabobs/

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PB&J Wafflewich

Long ago, when I was completely at my wit’s end with my picky eater son, I had a realization. Some kids are just pickier than others, I get that, but I felt (in our case) we were fueling the pickiness. Desperate to have him eat a nutritious and complete meal, I always made him his favorites and stuff I knew he would eat. He was picky, because we allowed him to be. We never put our foot down and said it’s this or you don’t eat. Which as you all know, with a diabetic, is almost impossible, because the minute you do that, that’s when a low hits and you have to give them something. I’m confident as a toddler my son had this figured out. So we couldn’t ever really do a “you eat this or you’re going to have to go to bed hungry” approach.

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So what I started to do instead was quite simple but also quite affective. I would take his favorite foods but prepare them in a slightly different way. Same core ingredients but switching it up just a little, by either adding one ingredient or just preparing them differently.

Take this PB&J Wafflewich for example. He loved just a standard PB&J sandwich. I personally love a toasted PB&J. So one day I decided to make him a toasted PB&J. He LOVED it. Same sandwich, but prepared differently, and exposing him to a different texture in bread. Since then I have made sandwiches with peanut butter and just about every fruit (strawberries, bananas, apples, etc.) and he has loved them all. It exposed him to new flavors and textures without him even really knowing it, because it was mixed with the foods that he had already given the stamp of approval to. I used this approach of adding different ingredients/preparing in a new way, with several different foods items as well (mac n’ cheese, pizza, etc.) and before long he was trying stuff he previously wouldn’t have looked twice at.

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Today we have overcome a lot of that pickiness. But even so, I still am always looking for ways to switch up my boys’ favorite foods. I just recently came across the idea to make a PB&J in a waffle maker and it was one of those moments where I was like, “Why didn’t I think of that?!” I tried it and it was absolutely delicious! If you like a toasted PB&J, you will LOVE this. Instead of just toasting the bread, this method of preparation warms everything together: the peanut butter, the jelly and the bread. I’m telling you, it’s heavenly! And one more variation to PB&J for this mama. You must try it for yourself!

See this PB&J Wafflwich packed in today’s Friday Featured Lunch.

PB&J Wafflewich

PB&J Wafflewich

Ingredients

  • 2 slices bread (for this I used Sara Lee Delightful Healthy Multi-grain from the 45 Calories & Delightful line)
  • 1 Tablespoon jelly (I use Smucker's Sugar-Free Strawberry Preserves, sweetened with Truvia)
  • 1 Tablespoon peanut butter

Instructions

  1. Preheat waffle iron.
  2. Spread peanut butter on one slice of bread, and jelly on the other. Close sandwich.
  3. Lightly grease waffle maker, and cook for 3-4 minutes, or until bread is toasted and golden brown.

Notes

*Carbohydrate calculations will vary, depending on what kind of bread, peanut butter and jelly you use. Look at your specific nutrition labels for most accurate calculations.

Two slices of the Sara Lee Delightful Healthy Multi-grain bread (mentioned above) has 18 g of carbs and 5 grams of fiber.

1 Tablespoon of Smucker's Sugar-Free Strawberry Preserves, sweetened with Truvia, has 5 g of carbs.

1 Tablespoon of Jif Natural Creamy Peanut Butter has 4 g of carbs.

http://fingerprickingood.com/2014/01/17/pbj-wafflewich/

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Top 10 Posts of 2013

Happy New Year! I hope your new year is off to a great start!

Top 10 Posts of 2013

In case you missed the best of the best, here’s a list of 2013’s Top 10 Posts:

1) Baked Apple Pie Egg Rolls

2) Breakfast Casserole

3) 10 Kid Approved & Diabetic Friendly Snacks

4) Mini Mexican Pizzas

5) Mini Corn Dog Muffins

6) Honey Cinnamon Roasted Chickpeas

7) Pumpkin Chocolate Chip Cookies

8) Crock-Pot Applesauce

9) POWER Muffins: Blueberry+Oatmeal+Yogurt

10) Breakfast Egg Cups

I’m positive 2014 will hold even more deliciousness!

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POWER Muffins: Blueberry+Oatmeal+Yogurt

There are some recipes that are just so good, I can hardly wait to share the recipe with you. This is one such recipe! These Power Muffins are my personal favorite muffin recipe, and my kids go absolutely crazy for them as well. You would think they were being tempted by a plateful of cupcakes, the way they beg for them!

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These muffins are SO delicious, moist, and filling. I admit, these aren’t super low carb, but because they are made with such wholesome ingredients, I feel they are worth bolusing every single carb. I love sending C off to school after having these muffins. They are a great start to your day; whole grains, protein-rich Greek yogurt, and full of fresh blueberries. Everything you need to POWER through your day.

I have noticed that when I have these for breakfast, they keep hunger at bay until lunchtime. Unlike many “fast” breakfast options where you find yourself hungry an hour after you’ve had breakfast.

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These are easy to make and can also be made ahead of time. I either make these the night before or I measure all of my ingredients the night before and then quickly prepare them in the morning so that we can enjoy them fresh out of the oven. You could also make several batches and freeze them for later. MOMables has a great post on how to freeze muffins.

We enjoy these muffins for breakfast, I have packed them in C’s lunch and he’s enjoyed them as an after school snack.

You too should POWER up with these delicious muffins!

POWER Muffins: Blueberry+Oatmeal+

Yield: Makes approximately 12 muffins

Serving Size: 1 muffin

Ingredients

  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don't be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Notes

Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.

215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.

http://fingerprickingood.com/2013/12/04/power-muffins-blueberryoatmealyogurt/

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Oatmeal Raisin Cookie Oatmeal

I know I have mentioned before that my kids both love oatmeal. And I love giving it to them! Serving them up a warm bowl of hearty oatmeal, with a side of fruit, in the morning is a great start to their day. I’m always looking for ways to switch it up for them so that they don’t get bored with it. I saw this recipe for Oatmeal Raisin Cookie Oatmeal and thought it looked absolutely delicious.

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C doesn’t like raisins, so I left them out of his, which was just fine because it lowered the carb totals. It was just as good without the raisins- it tasted more like a snickerdoodle cookie instead of an oatmeal raisin cookie.

This was also the first time I have ever made oatmeal in my crock-pot. It was SO easy! I just dumped my ingredients in and forgot about it. I also loved this recipe because not only can you make it ahead of time (which is really helpful on busy mornings), you can easily store the leftovers in the fridge. Just add some water or milk before you reheat it and it will be just as good as it was fresh out of the crock-pot. You could also pack this in your child’s lunch, in a thermos.

If you have oatmeal lovers in your house, try this recipe ASAP!

Oatmeal Raisin Cookie Oatmeal

Yield: Makes approximately 8 1/2 cup servings

Serving Size: 1/2 cup

Oatmeal Raisin Cookie Oatmeal

Ingredients

  • 3 cups milk
  • 1 cup steel-cut oats
  • 1/2 teaspoon + 1/8 tsp salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 to 1 cup raisins
  • 1 teaspoon pure vanilla extract

Instructions

    Slow Cooker:
  1. Lightly grease the bottom of the crock pot, then add first 5 ingredients and stir. Cook on low for 2-3 hours. Turn off heat, then add the vanilla, sweetener of choice, and any other toppings or mix-ins you wish.
  2. Stove-Top:
  3. Bring the milk to a boil and then add the next four ingredients. Lower to a simmer, and simmer 20-25 minutes or until thick. Then stir in the vanilla, sweetener, and other toppings of choice.
  4. Storing:
  5. You can store leftovers in the fridge – it’s a good idea to add a little extra liquid (milk or water) when reheating.

Notes

Makes 8 (1/2 cup) servings. Each serving (1/2 cup) has approximately 29.7g of carbs and 3g of dietary fiber. Total NET CARBS= 26.7g.

164 Calories; 2.2g Total Fat; 5.9g Protein; 29.7g Carbohydrate; 3g Dietary Fiber; 15.6g Sugar.

*I know in the post I mentioned I omitted the raisins in C's serving. However, the above calculations include raisins.

http://fingerprickingood.com/2013/11/26/oatmeal-raisin-cookie-oatmeal/

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No-Bake Muffins

It was exactly 3 years ago that my husband and I acknowledged that our eating habits needed to change and we made the decision to make eating healthier a top priority for our family. Sure, we for sure still have our days, but since making that commitment, it has remained a top priority for our family.

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One of the greatest things that has come from that decision and from the decision to start this blog is my children’s awareness, curiosity, and love for food. While eating healthy isn’t a new concept for them, I have noticed a heightened interest from both of them, regarding food, since starting this blog. You know you’re doing something right when your kids talk about food, inquiring which foods will make them “big and strong” and “give them energy” without you at all initiating the conversation.

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Just like the other day, when my youngest son was watching cartoons and started exclaiming, “Go back, mom!” On Disney channel, during commercials, they will sometimes have little clips where they are demonstrating how to make a healthy snack. On this particular day they were making these Doc McStuffins No-Bake Muffins. My little guy said, “We need to try those!” I looked online to find the exact recipe and, after examining the ingredient list, agreed that we definitely did need to try these!

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My little guy and I absolutely loved them! C wasn’t completely sold on them, which was strange because he loves all of the ingredients that comprised them. I think the fact that they were cold threw him off.

These would be great for breakfast, packed in a lunch, or made as an after school snack. If your child does not like walnuts you can substitute raisins. Just note, of course, that this will increase your carb total.

A quick, easy & delicious recipe!

No-Bake Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Ingredients

  • 1/3 cup shredded unsweetened coconut
  • 1 1/3 cup instant oatmeal
  • 1 banana
  • 1/4 cup sugar free strawberry preserves (I use Smucker's that has been sweetened with Truvia)
  • 1/3 cup walnuts
  • 1/2 Tablespoon peanut butter or almond butter
  • 1/3 cup pre-sliced strawberries

Instructions

  1. With a fork, mash a banana in a bowl. Then, add unsweetened shredded coconut, instant oatmeal, strawberry preserves, and walnuts. Mix and set aside.
  2. Spray muffin tins with nonstick spray and scoop banana-oatmeal mixture into each muffin tin, until all of the mixture is out of the bowl.
  3. With a spoon, place the butter of your choice on top of each muffin and garnish with strawberry slices.
  4. Refrigerate overnight or for at least to 2 hours, then serve.

Notes

Each serving (1 muffin) has approximately 22.5g of carbs and 3.7g of dietary fiber. Total NET CARBS= 18.8g.

187.3 Calories; 10.4g Total Fat; 6.2g Protein; 22.5g Carbohydrate; 3.7g Dietary Fiber; 2.8g Sugar; 0mg Cholesterol; 55.5mg Sodium.

http://fingerprickingood.com/2013/10/24/no-bake-muffins/

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10 Kid Approved & Diabetic Friendly Fall Recipes

10 Kid Approved & Diabetic Friendly Fall Recipes

In case you missed it, over the past two weeks, I have shared 10 kid approved and diabetic friendly fall recipes. Here are links to the recipes in one convenient list.

Enjoy!

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Crock-Pot Applesauce

It was a little over a year ago that I discovered that you can make applesauce in the crock-pot. However, I never got around to trying it myself. With apple season upon us, I thought it was time to change that.

I set out looking for a recipe. Every recipe I found had added sugar in it. I contemplated using a sugar substitute, but then I got to thinking…apples are full of natural sugars, let’s just see what happens if I do not add any kind of sugar and rely on the apples natural sweetness to shine through.

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So I used 6 apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp), 1 strip of lemon peel (using a vegetable peeler), 1 teaspoon lemon juice and 1 cinnamon stick. I timed it so that the applesauce would be ready as an after school snack. I was so anxious to see how it turned out.

I couldn’t have been more pleased! It turned out great and definitely did not need any added sweetness. Both of my boys had their serving cashed in only a couple of bites and were immediately asking for seconds. I asked what their favorite part about it was and they said they liked that it was warm. I also left some chunks in it instead of blending it smooth and they said they liked the chunks of apple as well.

Especially during the colder months, I plan to pack some in a thermos for lunch. It is super easy to make and is nutritious and delicious. The perfect trifecta!

Crock-Pot Applesauce

Yield: 3 cups

Serving Size: 1/4 cup

Crock-Pot Applesauce

Recipe adapted from skinnytaste.com.

Ingredients

  • 6 medium apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp)
  • 1 strip of lemon peel
  • 1 teaspoon fresh lemon juice
  • 3 inch cinnamon stick

Instructions

  1. Peel, core & slice the apples.
  2. Place the apples in the slow cooker. Add the cinnamon stick, lemon peel & lemon juice.
  3. Set crock-pot to low and cook for 6 hours. Stir apples occasionally.
  4. Remove cinnamon stick and use an immersion blender to blend until smooth, or if you prefer a chunky sauce, leave sauce intact.

Notes

Makes 3 cups applesauce. Each serving (1/4 cup) has approximately 9.7g of carbs and 1g of dietary fiber. Total NET CARBS= 8.7g.

36.7 Calories; 0.1g Total Fat; 0.2g Protein; 9.7g Carbohydrate; 1g Dietary Fiber; 7.7g Sugar.

http://fingerprickingood.com/2013/10/09/crock-pot-applesauce/

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