Blackberry Peach Cobbler Smoothie, a peachy way to start the day!
These smoothie packs fit right along with my “life with a newborn” meal prep! On busy mornings getting all the goods out to make a nutritious smoothie can take some time! Instead, take a few minutes once a week to divide all the ingredients into individual portions for ready-to-blend smoothie packs!
Per smoothie pack I like to add:
handful baby spinach
2/3 cup frozen fruit
1 tablespoon flax or hemp seeds
Add to the blender with 1-1.5 cups of liquid (coconut water or milk of your choice) and blend away!
You can also add oats, nuts, avocado, cacao powder or cinnamon!
Having these smoothie packs ready to go for the morning isn’t only great for new moms, but for the whole family! Scrambling to get everyone ready and fed in the mornings can be made a lot simpler when little ones can pick their own smoothie to make before school!
Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!
Similar to my two-bite breakfast cookies, these are made with very few ingredients and take very little time to make! Oats, bananas, vanilla, cinnamon and jam…that’s it! Mash, mix and bake for 15 minutes and warm breakfast cookies are ready for the taking!
Grab a few of these cookies for an oat-filled breakfast on the go!
I think adding a little peanut butter to the mix would taste great as well! You can even up the nutrition ante by adding flax seeds or hemp seeds!
I added a little coconut oil icing on these for fun, but it’s totally not necessary because they are perfectly sweet on their own! As I was icing them I was feeling nostalgic for those junk food mornings of the 90’s and eating toaster strudels. Remember those? The puff pastries you popped in the toaster and iced on your own…a kid’s dream come true! While they did taste good, I can only imagine what’s in them!
Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!
These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate! Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal! You can even prepare the filling the day before or in the morning for an even faster cook time!
I used corn tortillas from Whole Foods, which are not gluten-free. Make sure to buy pure corn tortillas for a gluten-free option, if needed. I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients. I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce! However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own! This recipe looks delicious!