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Category: Recipes

Leah Cooks a Simple Breakfast Yogurt Bowl

This isn’t really a recipe, you guys. And I know any good nutritionist will tell you that a proper breakfast has green things (heretofore called “vegetables”) in it, but…well, it’s still my breakfast. Every. single. day. I’ll double up on the green things at lunch, okay? So excuse the cheating on every level, but I promised you the usual stuff from my family table, so here you go, in all its lame glory. Here’s what you get: some whole-fat Greek yogurt for protein and to fill you up, a little granola so you don’t gag on the yogurt at 6:30 a.m. (#truth), and a serving of fruit with a little coconut for good happy measure. BOOM. Done. This is in our kids’ breakfast rotation two or three days out of the school week (we save the sugary cereal for the weekends. I’ll let you guys guess which days are their favorites). The only modifications are that we add a little bit of honey to their yogurt for sweetness, and I’ll put ramekins of toppings on the table so…

Somebody Ate All the Crab Chips, Too

I have to be honest with you: unless they’re eating fruit or celery or something gloriously healthy (“Mom? Do we have anything else?” “NO.”), I make most of the snacks we give our kids. I know. I’m rolling my eyes at me, too. But bear with me as I explain. David and I are trying to consciously cut back on all the trash we produce (well, mainly me. David tries but he really likes Pop-Tarts and those Herr’s Crab Chips, and there’s no zero waste aficionado on earth who can convince him to, I don’t know, dig his own potatoes and make his own. Though I’ve probably tried). I know it sounds hippie, but I’ve always been like this, really, and well…I don’t know. We’re trying. If I can fill a thermos instead of buying a water bottle, I’ll do it. I’m not crazy, just inherently guilt-ridden. Anyway. So. Because of my naturally hippie ways, combined with a way-too well-versed knowledge of all the different forms of MSG…

Really Awesome Banana Blueberry Pancakes

I have no story to tell you, except that I was looking for a good-for-you pancake recipe online–one that was big enough to ensure lots of leftovers I could use for breakfast on school days–and found on on 100 Days of Real Food that seemed like a great start. (Bonus? All you need is one big bowl, a whisk, and a griddle.) Pancakes, like French toast slices, are easy to freeze and reheat–just separate them with aluminum foil, slide them into a plastic bag and freeze. When you’re ready to reheat, just take out as many slices as you need (don’t skip the foil step, or else the pancakes will all stick together and you’ll find yourself saying very non-morning-appropriate words as you throw the mangled mess into the garbage) and pop them into the toaster. Voilà–breakfast is served. Only? We didn’t have any leftovers. These things were so good we–I mean, the kids, of course–devoured them all one sitting. So much for that idea. Whole Wheat Banana Blueberry Pancakes (adapted from 100 Days of Real…