I’m always asked how I get Ji to eat her veggies and truthfully I don’t have an answer. I got lucky because she loves them (I think it’s in her genes) but she is three years old and has her days. On those days when she is feeling picky, I hide the veggies in one of her favorite treats! Smoothies! Since we recently saw the Captain Underpants, I decided to make a smoothie with special powers. Her special power is to “read” she’s excited because drinking her smoothie is going to help her read. I like it!
Our Captain Underpants Smoothie was super easy to make. We only used three ingredients.
Throw one cup juice, a handful of kale and a handful of raspberries in the blender and ta da! Captain Underpants Super Smoothie is ready and Ji approves.
If you know me, you know I love salads! Today’s lunch consisted of a super easy, super crunchy, yummy salad that I threw together in less than 5 minutes. It’s part of my don’t stress the small things and just relax and enjoy life and this pregnancy plan. I’ve found that I shouldn’t worry too much about making the perfect meal everyday. I have plenty of healthy ingredients in my pantry and fridge and even if I throw a bunch of different ingredients together, it’s bound to be yummy. Well, lets hope so!
I looked in my fridge and found
Pre-Washed and Pre-cut Kale
and a purple cabbage that needed to be used ASAP.
I also keep an old popcorn tin full of different salad toppings, nuts and seeds. I grabbed salted sunflower seeds, pumpkin seeds, which I roasted over medium heat on the stove for about 3 minutes and then sprinkled with a little bit of Himalayan salt. I found a can of garbanzo beans in the pantry and decided to add that in for extra protein. The result? This beautiful colorful and delicious salad.
Fresh and nutritious food is important for the entire family – but finding time to make homemade meals day after day can be a challenge for parents. To make life easier and healthier, Target is proud to announce a partnership with Yummy Spoonfuls. Launching in nearly all Target stores on June 12, Yummy Spoonfuls will feature 31 exclusive, organic, flash-frozen baby and toddler foods.
I had a friend ask me the other how I introduced solids to Ji because she admires that my two-year old eats healthy. I can definitely take that compliment! Do you know any other toddler who loves raw kale? Yes, she loves kale and arugula salads. I remember introducing her to vegetables first and waiting on the veggies until a few weeks later. I believe that’s how she grew to love her veggies. I made all of her food but now with another on the way, I’m not sure that I will have the time to puree, mash and freeze baby food along with all of the chores and work duties, so I’m happy that there is new line that I can count on when I’m running short on time.
Co-founded by moms and entrepreneurs Camila Alves McConaughey and Agatha Achindu, Yummy Spoonfuls was inspired by their own childhoods eating fresh and organic foods grown in their native countries, Brazil and Cameroon. Now these flash-frozen meals make it easy and healthy for all families to provide natural and nutritious foods for their children.
We had the opportunity to attend the official launch event in Beverly Hills on June 8th and try most of the yummy flavors! Ji’s favorite so far is apple. Just apple!
Additional details about Yummy Spoonfuls at Target below:
Meals are designed in three stages to address each of a baby’s specific developmental milestones and nutritional needs
The line is certified organic, non-GMO and contains zero additives
Flash-freezing technology locks in nutrients and flavors at their peak of freshness without the need for preservatives or over-processing
It’s an easy solution for parents on-the-go or those who are in a time crunch (meals can be ready in just 60 seconds!). Yummy Spoonfuls will be available in the grocery freezer aisle at nearly all Target stores and is the first flash-frozen organic baby food to be offered at mass retail
The full Yummy Spoonfuls collection will be available in Target stores starting June 12, with prices ranging from $2.29 to $9.49.
I love the Holidays for so many reasons. Spending time with my family is one of them, and another is the delicious food. When I was growing up my family would get together days before Las Posadas to start the cooking. It was never really planned but my aunts and mom would call each other to get together for “el cafe.” I can still clearly hear my tias say “vengan al café,” which meant come over for a delicious Mexican breakfast. The coffee may have made an appearance but the breakfast was the main attraction.
My mom and aunts would rotate the hosting responsibilities for the breakfast get-togethers, Las Posadas and Christmas. They would gather all the kids around and tell us stories about how they celebrated Las Posadas back in Zacatecas, Mexico. They grew up very poor and going around their town attending different Posada celebrations and eating delicious treats was the highlight of their year. My mom still gets excited when she thinks about the oranges and nuts she once got in her stocking.
Since breakfast with my family is one of the fondest memories that I have from my childhood, I decided to make Huevos Rancheros using both red and green salsa from HERDEZ®. This authentic Mexican meal is delicious, filling and super easy to make. I hope you enjoy it as much as I did!
Spray a pan or skillets with cooking spray and crack two eggs over the pan. Let them cook over medium heat for about 5 minutes.
Add cooking oil to medium pan and let it heat for a minute. Then add one tortilla at a time for about 30 seconds and flip over and repeat. Remove and drain or pat any excessive oil.
While your eggs are cooking and once your tortillas done, use a small sauce pan to simmer the HERDEZ® salsa of your choice ( I used both, separately). Then pour the salsa over the fried tortillas.
Once the eggs are cooked to your liking, place them over the tortillas and spoon as much salsa as you would like over them!
Mexican Queso fresco and avocado
Serve with a side of beans or rice.
I love the simplicity of getting together for a meal and spending time with friends and family. I’m super excited for my mom to tell my daughter and my cousins daughters all about the Mexican celebration of Las Posadas and for them to grow up knowing that all of the modern necessities are second to the simple things in life that bring true joy.
This meal was inexpensive and easy to prepare and I encourage everyone to visit HERDEZ® for more awesome recipes to help you celebrate Las Posadas this year.
HERDEZ® is holding a photo contest on Instagram! The Share in the Magic of #MisPosadas contest lasts from December 7th – January 6th.
Each week, a fill in the blank question relevant to the holiday will be posted for fan to answer with a photo. Three top winners will be selected as well as honorable mentions.
Prizes are as follows:
– Grand Prize: Dinner prepared by a personal chef for up to 4 people in your very own home!
– 2nd Place: $250 Gift Basket
– 3rd Place: $200 Gift Basket
– Honorable Mention: Custom T-shirts
To enter, submit a photo on Instagram with the hashtag #MisPosadas to answer the weekly fill in the blank question.
Las Posadas (translated in English as “the inns”), is a 9-day Mexican Christmas tradition based on the biblical journey of Mary and Joseph and their search of a safe place, or “inn,” to stay before the birth of Jesus. From December 16-24 each year, friends, families and neighbors participate as “innkeepers” and host a Posada at a different home each night. The evening’s host family provides traditional Las Posadas food—an essential element to the festivities.
Now that Fall has arrived I’ve been in the mood for soup but not just any soup. I’ve been craving sopa de Rajas in a tomato broth smothered in cheese. I’ve never had this combination before so I was worried because the last time I had an urge for something I had never had I later found out I was pregnant! Last time around it was Brussels sprouts.
Last week, I made my craving a reality. I don’t remember the measurements exactly because I was making it up as I went, but I think it went something like this!
Skillet- Sorry, I don’t know the English word but get your comal out!
4-5 Chiles Poblanos
Half of a small brown onion
2 large tomatoes
fresh Mexican cheese
Wash and roast your chiles at high heat and turn them over every few minutes. Once they are blackened and soft remove them and place them inside a plastic bag.
While the chiles are roasting cut up tomatoes into long or round slices; do the same with the onions. Set aside.
Wash, peel and cut your potatoes into long slices (as if you are making fries). Set aside.
Remove the chiles from the bag and peel. Make sure to cut the at the top so that seeds don’t spread. Cut into long slices and make sure all of the seeds are removed. Set aside.
Pour oil into pan and add the onion, tomatoes and salt and pepper to taste. Fry until the tomatoes have turned into a paste.
Add the potatoes and fry for a minute or so and then add the chiles.
Add water- I can’t remember how much I added but it was about 2-3 inches above all the veggies.
Add a spoon or cube of chicken bouillon- I always use Knorr Suiza.
Let it boil and then reduce heat to low simmer
Add cheese and cover I used mozzarella because that’s all I had but it stuck to the spoon and plate. Mexican queso fresco is best.
The soup will be ready about 15 minutes after the heat has been reduced.