Creativity with your baking

Leftover beets? Make cupcakes, of course!

I’m not really sure why I picked up beets at the grocery–no one in our house really likes them, and I don’t know how to cook them. Makes sense, right?

Naomi had been traumatized by the use of beet juice to color Valentine’s Day cookies many years ago (turns out that’s totally legit, but I didn’t know it then), so I haven’t really tried any recipes with them since them. A few months ago, I started chopping them up and putting them in smoothies, but the smoothie rather tastes a bit like dirt if you’re not careful.

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Brownies With Sweet Potatoes & Spinach? No way!

You would never know.

Ever wonder if you can make desserts less bad for you but still retain the full delicious flavor? In today’s video, we’ll show you how to do just that with a pan of Ghirardelli brownies.

Will the kids really eat the brownies? I always tell them there are things in there like newt eyeballs and tails. Will they notice anything askew? Watch the ending of the video to find out!


Sorry kids, I’ll probably do this until I can’t cook anymore.

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How Hard Can it be to Make Buckeyes?

Thérèse finds out...

One of our 12-year olds, Thérèse, is a fan of baking. Although she’d never tried to make Buckeyes before, she’d been in a mood to make them for a few days. They seemed simple enough–there are only a few ingredients: PB, vanilla, powdered sugar, butter, and chocolate chips. And there’s no baking.

Turns out that it was a little trickier than we thought. But here’s the thing about baking / creating in the kitchen with your kids–you can’t let the final product necessarily be the end goal. What matters as well is learning how to follow directions and spending time with your family!

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12 Tips to Avoid Gluttony This Thanksgiving

Trick your brain

We all love Thanksgiving, right? It’s the one time of year we are certain to make sure we give thanks for the things we have (and then hopefully don’t proceed to trample each other later that night while shopping).

Holidays seem to be the one time of year where we don’t really pay attention to how much we eat, or what we eat. According to the Calorie Control Council (who knew there was such a thing?), the average person eats “4,500 calories and a whopping 229 grams of fat during a typical holiday gathering from snacking and eating a traditional Thanksgiving dinner with turkey and all the trimmings.”

Ouch. That’s more than double the recommended amount of calories for a healthy, active male and triple for that of a woman.

It’s a great idea to get some exercise in the morning and

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Sneaky Mom: Cream of Potato Soup

fortified with red lentils and garbanzo beans

Our 9-year-old, Dominic, requested cream of potato soup tonight, a soup I’ve never made before. I tend to stay away from potatoes as they’re so starchy and are highly glycemic, meaning they turn to sugar quickly in our systems.

As luck would have it, I had recently found a recipe for butternut squash soup that included red lentils, which added protein and fiber. Using that recipe as inspiration, I used lentils and garbanzo beans for protein and fiber and left the skin on the potatoes.

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Sneaky Mom: Better-For-You Zucchini Cake

Nutrition Dense, Kid Approved

A few years ago, we were at some friends’  house–I had brought my special secret-ingredients-fiber-rich-brownies for dessert. Although my friend had told her 3-year-old she could only have one brownie, she didn’t do anything when the little girl took a 2nd, or when she came back for a third.  I finally had to say, “You really need to listen to your mom, or you’re going to have some potty problems!”

It’s been my goal for lots of years to get our kids to eat more vegetables. I’ve been sneaking spinach into brownies, cauliflower into eggs, and I even tried chickpeas in cookies (epic fail, that one).

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Toasty Egg Waffle Thingys

Fun, easy, delicious breakfast

Our friend Julie in Durham is a definitely a southern gal. She loves her biscuits and grits (pronounced “gree-yuts” in North Carolina). Julie actually cooks breakfast for her kids. Every day. I mean, an actual breakfast.

I’m pretty impressed with myself when I make smoothies in the mornings and crank out eggs on a cross-country meet morning.

Yesterday, I happened upon a blog post called Waffled Toad on a Stump. Irresistible title, isn’t it? Elijah (13) happened to be peering over my shoulder as I read about how to make this super easy breakfast and said that it looked good.

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