Healthy magic milk!

BeFunky_GEDC1540.jpgLike most kids my daughter is a chocolate milk  addict.  Whenever she sees it in the store she will beg and plead and bargain for a taste so when we get home I will usually give in and make her a tall glass of  creamy goodness. What she doesn’t know is that all these years if me “giving in” and making her favorite treat have been a lie, I have been making her molasses milk all along.

Molasses milk is one of my favorite treats and it has some great benefits too.  Just 1 tablespoon contains 20% of the daily recommended daily intake for calcium, 22.5% of the daily recommended daily intake for magnesium and almost 40% of the recommended daily intake for iron. Molasses is also an energy booster and some claim it can even help clear up your skin.

For this simple treat I pour milk into mason jars with 2 tablespoons of molasses and let the kiddo go to town shaking the jar up in a ritual we like to call ‘the shake it don’t break it’ shuffle. You  can use any kind of milk, vanilla almond milk is one of my favorites but lately we have been using raw milk from a local farm.

What you need

  • Mason jars (if you want to do the ‘shake it don’t break it’ shuffle) or just cups
  • Straws (its best to use straws when drinking sweet treats so the sugars bypass your kiddos teeth!)
  • 2 tbso molasses per jar
  • milk- I used raw milk from a local farm, raw milk is best so if you can I insist you use it

How to make it

  • Put your raw milk in the jars
  • add molasses
  • Shake it don’t break it!

Salad rolls & healthy peanut butter sauce

salad rolls and peanut butter sauce

Lunches in our house are usually peanut butter and honey sandwiches for the kiddo and salad for mama  but yesterday we were craving something a bit different. Usually I let my daughter make her own lunch  so I wanted something fun for her to be able to create. Spring rolls are not only easy and quick for moms to make but fun for kids too.

I really loved the acai berry raw nut butter added to the sauce, it made it a tad  sweeter and added a ton of antioxidants. At only $1.50 a pack it really is a great way to boot the nutritional content of your meal.

These salad spring rolls can be made with whatever veggies you have in the fridge, even leftover grains!  They are easy to carry and pack and would be perfect for picnics and trips to the park.  My daughter was really excited to eat these and barely noticed she ate a ton of veggies while doing so.  Letting kids create their own meals is great for their self esteem and is a fun way to teach them about food and nutrition.

Let me know if you try it, i’d love to see your results!

What you need

  • spring roll rice paper
  • veggies of choice, I used red leaf lettuce,, carrots, cucumber, tomato, green onion and pear
  • herbs of choice, I used basil but mint would be dreamy
  • 4 tbsp peanut butter
  • 2 tbsp all natural hoison sauce like this-
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • artisana raw nut butter in acai berry, optional but its cheap so try it, there are many flavors to play with!

How to make it


  • Use a vegetable peeler and slice your veggies into thin strips
  • fill a large bowl with warm water
  • dip your rice paper in the water gently until the rice paper is soft
  • lay on a plate and place veggies and lettuce and herbs on center of rice paper
  • fold like a burrito tucking the end under all the veggies tightly and the rolling


  • in a bowl put  peanut butter and  coconut oil, heat in microwave or stove top (in pot) until coconut oil is melted
  • mix peanut butter and il until blended
  • add honey, hoisin sauce and  artisana raw acai butter and mix until well blended
  • add more hoisin sauce if it is too thick
  • enjoy!

**full disclosure: I was given a sample of a product used in this recipe. I was in no way obligated to use the product or review it. I only use products I love, trust  and have tested.

Beet & cumin hummus

beet and cumin hummus

If you haven’t noticed by the abundance of beet recipes, I have a bit of a beet addiction. When our co-op box had a bag of local Rico’s chips I knew I needed a dip for them. This hummus turned  out so yummy that by the time I was able to get photos, all the chips were gone. Luckily  beet hummus tastes just as good with carrots.

This is a great food for kids, its hot pink and full of veggies and nutrients!  My daughter thought it was amazing and she named it princess dip because of its pink color.

This makes around 4 cups and stored well in the fridge for up to 2 weeks that is if you don;t devour it all as soon as you make it.

What you need:

  • 4 tbsp sesame seeds ( or 2 tbsp tahini but fresh is best)
  • 1/4 c lemon juice
  • 4 tbsp olive oil
  • 4 beets, i used 2 red  & 2 orange
  • 1 can of organic garbanzo beans
  • 4 cloves garlic
  • 2 tbsp cumin
  • salt to taste

How to make it

  • peel beets and cut into fours
  • put into a small pot and add water just to cover beets,  boil until tender
  • drain beets but save  water. set beets aside
  • In  a food processor add sesame seeds and 2 tbsp of oil until it forms a paste
  • add beets, garbanzo beans, oil, lemon juice and cumin to blender or food processor with the sesame paste
  • puree and add a bit of the beet water if it is too thick
  • add salt to taste
  • enjoy!

Peanut butter & chocolate surprise treats (sugar free)

peanut butter and chocolate surprise treats

I love sweet treats but I hate sugar, a real dilemma I know. It isn’t that I think sugar is terrible to eat, it’s that I know if I do eat it I will have to share with my daughter and one bite of sugar in her system and she’s bouncing off the walls for days. Today my chocolate craving hit HARD and I needed a sweet treat to get me through.

I found a few sugar-free chocolate  recipes on pinterest  but I wanted something  more than just chocolate. I thought it would be fun to add a surprise inside  chocolate peanut butter treats and my daughter agreed it was an awesome idea. I had sunflower seeds, raisins, dried cranberries, frozen banana and apple slices on hand  and some cute mini cupcake liners to make this fun recipe.

This is a great late night sugar craving snack, a good treat to reward a kiddo or a fun treat for a picnic or party. Let me know what you think and show me your results!

What you need

  • 1 1/3 C organic peanut butter
  • 1/4 c sugar free cocoa powder
  • 1/2 C coconut oil, I used Tropical traditions
  • 4 tbsp honey
  • treats to go inside: fresh, dried or frozen fruit or nuts… I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds
  • Mini cupcake or candy paper liners like these,ooh pretty!

How to make it

  • melt coconut oil and add to food processor or blender with peanut butter, cocoa powder and honey until blended
  • line a baking sheet with cupcake liners
  • Put treats in bottom of cupcake liners
  • pour mixture into liners until 3/4 full
  • put in freezer for at least an hour, overnight is best
  • store in a freezer bag in the fridge or freezer
  • enjoy!

**full disclosure: I was given a sample of a product used in this recipe. I was in no way obligated to use the product or review it. I only use products I love, trust  and have tested.

Easy & healthy gummy fruit snacks


I have seen several home-made fruit snacks on pinterest and decided it was about time I gave it a try. My daughter loves Gummy fruit snacks and even though I only  buy the all natural kind I knew it  could be healthier and it had to be cheaper than 50 cents a bag for just a handful.

I let my daughter choose the flavor and  after studying the fruit bowl for half an hour she finally picked out 2 oranges, 1 lemon and  handful of strawberries. This recipe is so easy and took  just a few minutes to prepare, I just wish I made more since they were gone just as quickly as they were made.

These are a great treat for kids to help prepare so let them join in the fun! Enjoy and let me know if you try it, I’d love to see your results!

BeFunky_DSC09683.jpgWhat you need

  • 1 cup of berries ( we used strawberries)
  • 1 1/2 C of all natural fruit juice   and at last 1/2 c of citrus, ( we used fresh squezed orange and lemon)
  • 1/4 c honey
  • 5 packages of gelatin , the more you use the firmer it will  be, ours were firm but still jiggled a bit. Next time I will use 6 packs.

How to make it

  • heat berries on the stove with honey until honey is melted
  • Pour juice  in food processor
  • Add gelatin to food processor and pulse until mixed
  • Add berry/honey mix and process until smooth
  • Pour onto a baking sheet lined in parchment paper or plastic
  • Stick in the refrigerator for at least 45 minutes until it is firm, longer if you can wait…we couldn’t 🙂
  • Remove from fridge and cut into  preferred shapes, I couldn’t find my mini heart cutters so I just cut into squares.
  • Eat up!

Featured on simple dish!

Quick lunch: Beet broth udon


My daughter woke up with a case of the sniffles and whineys  and I wanted to cheer her up a little.  One of her favorite movies is Ponyo and I usually make her a Ponyo lunch when she is feeling down.

Today I was making a crock pot of beet chili and  since I had an extra beet I decided to experiment a bit with tinting her udon noodles pink. She was quite excited when her lunch came out all pink and pretty and she ate 3 bowls and was back to her chipper self in  no time.

Ponyo lunch is always easy to make and this  beet broth udon lunch is just as easy. It is a quick way to get a full belly and a good excuse to pull out those chopsticks you never get to use. The best part of this lunch is that you can really add anything you like- edamame, chicken, ham or even leeks. Be creative!

What you need

  • udon noodles
  • 1 organic beet,  peeled
  • handful of organic spinach
  • 2 cups  organic chicken broth
  • 2 hard-boiled eggs

How to make

  • Chop beet into chunks and boil in chicken broth until soft but still a bit hard, you don’t want them to mush up
  • In another pot boil udon until tender, I usually put the eggs in with the udon to cook as well to save time, drain and rinse in cold water
  • Put udon in a bowl  and pour beet and chicken broth over
  • Add spinach and let wilt
  • Top with beet chunks and hard-boiled egg sliced in half
  • Enjoy!