I have always been a good veggie eater and so has Ava but lately she has been choosing fruits over veggies.

I decided to create a recipe using one of her favorite veggies – green beans.

It’s so important for toddlers to eat a balanced diet and more importantly to eat healthy fats so their bodies can develop properly. By choosing to include almonds in this recipe I knew she would be getting heart healthy fats and antioxidants into her diet!

Raising a healthy child is my number one goal, so I’m always mindful of using healthy ingredients whenever I cook for our family.

Did you know:

“A single serving of sliced almonds provides 6 grams of protein to help your body maintain and build muscle.” Almonds also contain a ton of vitamins: vitamin E, calcium, iron, potassium and magnesium!

We all know kids can be picky eaters, but they are also adventurous. That is why it’s so important to try out new foods when they are young. Ava is a big fan of crunchy snacks so adding some tasty almonds gave this side dish a CRUNCH that I knew she would approve of!!

As an added bonus this recipe only contains 4 ingredients and it took me approximately 5 minutes to make 

GREEN BEANS WITH SLICED ALMONDS

Ingredients:

1 Pound of Green Beans

1/4 Cup of Almonds (slivered)

1 Tbsp Olive Oil

Sea Salt

Directions:

Fill a large pot with about an inch of water and boil on high heat. Add green beans & cover pot. Let the green beans cook about 5-6 minutes, drain them and return them to the pot.  Add oil and sprinkle with sea salt. Mix well and then top with slivered almonds! Enjoy

We all loved this side dish, including Ava. She actually ate all the almonds before she touched her green beans!

Head on over to Nuts.com for more information and healthy tips plus some yummy products! 

What’s your favorite way to enjoy almonds?

Are your kids picky eaters?

When we first met, the closest I got to eating seafood was fish sticks. Now I will eat any type of fish and even mussels and stuffed clams.

Growing up I hated mushrooms, now I love them! You can literally make me stuffed mushrooms any day and I will eat them. Brussel Sprouts, yuck… I used to think they were so bitter. Now I would eat them as a snack if you put them in front of me! The first time I had salmon I literally gagged and now it is has become a weekly dinner staple in our house.

Sometimes it takes me a few tries to like something but I am happy to try most foods a second time around.

Growing up I always knew what Fennel was but the licorice taste was just gross to me. This was until Marc threw together this lovely side dish using fennel & apples which compliment each other so well in this dish. I couldn’t put my fork down!!! I asked him to make it again and again, apparently I’ve asked so much that now when Fennel is on sale he will buy it make the salad because he knows how much I love it.

This past weekend I came home to Marc making it and I decided it was time to share these flavors with you!

If you love the tartness of a granny smith apple and the tang from lemon juice I promise you will think of Fennel in a different way!

APPLE & FENNEL SALAD

Ingredients:

1 Head Fennel

1 Granny Smith Apple

2 tsp Olive Oil

1/2 lemon, juiced

1/4 tsp Thyme

Salt & Pepper

Directions:

1. Slice Fennel & Apple into matchstick slices.
2. Add Lemon juice, Olive oil, Thyme, Salt & Pepper. Toss well!

I may or may not have eaten right out of the bowl while Marc was making it, and then I think I had 2 servings after. The leftovers didn’t even last long enough for me to write this post, but he will make it again

What is something that you just recently started eating?

What is 1 food that you refuse to eat? 

I have had in a few times before but I decided to amp it up with some extra veggies & flavor.

I sauteed some mushrooms & spinach in olive oil

and then following the risotto box mix instructions I made the risotto, added in the veggies, plus 1/4 cup of parmesan cheese, and BAM this deliciousness came together.

This meal is satisfying, healthy, and indulgent! I will have it again! I served the Risotto with pork chops but for a simple meal next time I will try mixing in some rotisserie chicken!

They are sure to impress your family

Simple Red Spiral Potatoes

Ingredients:

4 medium red potatoes

1 tablespoon Olive Oil

1/2 teaspoon parsley

Salt & pepper to taste

Directions:

Preheat oven to 425 degrees. Make slices in the potato but make sure not to cut through the bottom. Drizzle potatoes with olive oil. Sprinkle with salt, pepper, and parsley.

Bake for 30 minutes or until top of potato is slightly crispy. YUM!

This recipe definitely makes me want to eat more cauliflower!

FAKE OUT MASHED POTATOES

Looks just like mashed potatoes!

Ingredients:

• 1 head cauliflower (florets only, no stems)
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 3/4 tsp chopped garlic
• 1/4 cup fat-free plain Greek yogurt
(plain yogurt works too)
• 3 Tbsp grated Parmesan cheese
• Salt & pepper to taste

Directions:

In medium/large saucepan, boil an inch or two of water.

Place cauliflower in boiling water and cover.

Reduce heat to simmer and boil for 12 minutes until cauliflower is soft. Drain water and add salt & pepper.

Place in food processor with olive oil, butter, Greek yogurt (or plain yogurt) & garlic for a few minutes until the chunks are gone. If all of your cauliflower doesn’t fit, add it as you puree.

Sprinkle Parmesan on top and serve!

serves 4: approximately 115 calories, 8.7g fat, 4.5g carb, 5.7g protein

Spinach salad with peppers and balsamic dressing to go with the steak and cauliflower!