No-Bake Peanut Butter Bites

Hi Everyone!

Today I’m posting a delicious no-bake snack recipe! This is a perfect snack to make on busy days, because it’s filling and doesn’t take much time to prepare. Enjoy!

No-bake peanut butter bites: Makes 3-4 bites

You will need:

  • 1 cup puffed brown rice or wheat
  • 1/4 cup oats (I use Bob’s Red Mill)
  • 1/2 cup peanut butter (or other nut butter)
  • 1/3 cup agave nectar
  • 1 tbsp. honey

1. Mix together nut butter, agave, and honey in a small bowl until it reaches a  thick syrup-like consistency. Set the bowl aside and pull out a larger bowl.

2. In the larger bowl mix together puffed brown rice and oats. Then, pour the nut butter mixture onto the cereal. Mix it well, or until combined. Make extra syrup and pour over mixture if it is too dry.

3. Now, shape pieces of the mixture into balls and refrigerate until you serve them. Enjoy! This is a great treat for lunches the next day!

Advertisements

Blueberry Goat Cheese Pizza

Hi Everyone!

This is one of my all-time favorite homemade pizza night recipes- Blueberry Goat Cheese pizza. It may sound strange to combine goat cheese, blueberries, and prosciutto, but the combination is delicious. Try this recipe out for your next pizza night! You can even use the leftovers for a delicious school lunch the next day.

Blueberry Goat Cheese Pizza:

Ingredients:

  • Homemade or Store-Bought Whole Wheat pizza dough
  • fresh blueberries ( about 1 cup, give or take)
  • agave nectar or honey ( about 2 tablespoons)
  • prosciutto (I use 2 slices)
  • crumbled goat cheese  ( about 1/3 cup give or take)

Start by stretch the dough into your desired shape and drizzle olive oil on it. Grill it on the olive oil side for 5 minutes, or until golden brown. Then, mash the blueberries and mix in the honey or agave. Spread the blueberry mixture over the cooked side of the pizza. Next, sprinkle goat cheese and prosciutto pieces all over it. Grill the whole pizza (cooking the other side) on the grill for 5 minutes or until golden brown. Enjoy!

An amazing must-read cookbook!

Veggie Corn Chowder photo

One of the BEST real food cookbooks ever…. a must-read!

Hi Everyone!

A few days ago I received and amazing new cookbook called “100 Days of Real Food”. It is filled with over 100 recipes for breakfast, lunch or dinner, and they all have no refined grain or sugar. Plus, they have a full explanation of what “real food” is and why it is important. Perfect for those who may be a bit more reluctant. 🙂 I was lucky enough to be selected as a cookbook ambassador, so I received a signed copy. You can order your own copy of this AMAZING cookbook on Amazon, Barnes and Noble, Park Road Books (for a signed copy, I believe), Books-a-Million, and Walmart. I would rate this book 5 stars for sure! 100 Days of Real Food is also a famous blog, found at http://www.100daysofrealfood.com.

Today I am going to share with your one of her approved blogger recipes in her book, Veggie Corn Chowder. I am definitely going to make this recipe, as it sounds delicious and pretty easy to make. You could even eat it for dinner and then heat some up to put in a thermos the next morning! Enjoy!

Veggie Corn Chowder

Veggie Corn Chowder photo

Prep and cook time: 30 minutes  Serves 6

Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • 1 medium onion, diced
  • 3 large carrots, peeled and diced
  • 3 large celery stalks, diced
  • 3 cups corn kernels (fresh or frozen; no need to defrost)
  • 1 teaspoon salt
  • Cayenne pepper, to taste
  • 2 cups homemade chicken stock (from her book) or good-quality store-bought chicken or vegetable broth
  • 2 cups milk

Directions:

  1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making a roux.
  2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes
  3. Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
  4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened
  5. Partially puree the soup by transferring only half to a countertop blender, then returning to the pot, or by sticking a hand immersion blender into the bot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

Seasonal Note: Use (or freeze) locally grown corn in the summer months.

School Lunch Scrapbook- Part 1

Hi Everyone!

Today I’m posting even more pictures of my lunches I pack for school. Not only are these ideas for lunch healthy, but they also do not take a ton of time to make. Many people have pretty packed schedules, (just like I do) and have a small amount of time to pack their lunch, so these lunches are excellent ideas for those busy nights. The featured containers used are my Yumbox Panino, Planetbox Rover, and my Ziploc Divided Container.

This lunch is served in a pink Yumbox Panino. I have a spinach/plain organic hummus/ cherry tomato/sliced turkey whole-wheat wrap, cucumber slices, plain yogurt mixed with pure maple syrup and pomegranate seeds, and some cashews.

Pictured Lunch: A whole wheat almond butter/banana wrap, plain yogurt with some pomegranate seeds and a little pure maple syrup, cucumber slices, and cashews.

This lunch is again served in a Yumbox Panino. (it's one of my favorite containers!) I have a whole grain pasta sald with mozzarella cheese, carrots, tomatoes, spinach, and a bit of organic

Pictured Lunch: A whole-wheat pasta salad with parmesan cheese, bell peppers, tomatoes, spinach, and some olive oil/salt, blueberries, and “PB &J Yogurt” (a recipe from weelicious)

This lunch is served in a Ziploc Divided Container. (Note: these containers are no longer available for purchase) I packed a caprese' salad made with spinach/tomatoes/mozzarella cheese (with pesto on the side), some plain yogurt mixed with blueberries/pure maple syrup, and a homemade whole-grain pumpkin muffin from 100 Days of Real Food.

Pictured Lunch: A spinach caprese salad with tomatoes, mozzarella, spinach, and pesto (on the side), a whole-grain pumpkin muffin, and plain yogurt mixed with blueberries and maple syrup.

In this lunch (served in a Ziploc container), I have blueberries, a mini salad with olive oil and Parmesan cheese, a green smoothie pop (made with kale, banana, mango, and plain yogurt) organic ham, and

Pictured lunch: a green smoothie pop (made with mango, banana, pineapple, spinach, and water), a sunflower seeds/raisins mix, organic ham slices, blueberries, and a small salad with olive oil and parmesan cheese.

Yum! This lunch, served in a Ziploc container, has blueberries, golden cherry tomatoes, and a whole grain, homemade pumpkin pancake and cream cheese sandwich.

Pictured Lunch: Homemade whole-wheat pumpkin pancake sandwich with cream cheese, golden cherry tomatoes, and blueberries.

This lunch, served in the PlanetBox, has a whole grain peanut butter and honey sandwich, a berry mix, yellow bell pepper slices with organic ranch dip, mozzarella with olive oil and basil, and dark chocolate chips for a treat.

Pictured Lunch: Whole Wheat peanut butter-honey sandwich, strawberries/blueberries, bell peppers and homemade ranch dip, sliced mozzarella cheese with basil, salt, and olive oil.

In this lunch, served in the Ziploc container, I have watermelon, kale chips (recipe coming soon!) and a whole wheat wrap with hummus, sliced turkey, cheddar cheese, and yellow/red tomatoes.

Pictured Lunch: Whole Wheat Wrap with organic turkey, hummus, and cheddar cheese, and cherry tomatoes, watermelon balls, and homemade kale chips.

I hope these lunch ideas helped you! Please comment below what your favorite lunch idea is.

Peach Mango Delight Green Smoothie

Hi Everyone!

Today I am sharing with you a new favorite recipe of mine for green smoothies, Peach Mango Delight! This recipe is the perfect afternoon snack or breakfast on the go, and it is most certainly kid approved! My younger brother, Liam, loves this smoothie, and is pretty picky about green smoothies. Though it is green, you’d be surprised how delicious it is! Additionally, the coconut water in this recipe provides a great boost of electrolytes.

Peach Mango Delight, Serves 2

  • 2 cups spinach (or another green if you’d like)
  • 1-2 bananas
  • 1 cup frozen peaches and mangoes
  • 1/2 to 1 cup coconut water
  • *optional* 1 tbs. chia seeds

Blend all the ingredients in your favorite blender (I like the NutriBullet) and enjoy! Please comment your favorite green smoothie recipes down below, and give this recipe a try.

Welcome to The Mini Foodie!

Hi! I’m Ally, and I’m twelve years old. I decided to start this blog, so I can show you some awesome lunch ideas, breakfast ideas, dinner recipes, and snacks. The reason I am doing this is because I feel that all kids should have super delicious and healthy food (that’s not pre-packaged, processed and artificially flavored) every day. You might think, “Wow, that’s unusual,” and it is. Sometimes I drive my family nuts with all the healthy eating stuff. Normally, parents are telling kids to eat healthy food, but in my house, it’s the opposite. This blog will show you some of the cool lunch ideas I pack and recipes for all kinds of yummy stuff that even kids can make.

If you’re a kid who thinks ” Yeah, healthy stuff is gross!”  or ” Healthy food ruins everything!” you should read this. I do agree that asparagus, brussel sprouts, and dried seaweed are pretty disgusting. However, if say you hate foods like spinach, try it in a smoothie or a salad. You might be surprised. I hope you’ll check back for weekly posts about whole food organic recipes for school lunches, dinner, breakfast, and snacks often!