Cracking The Cooking Code: Gluten Free

Hi Everyone!

Today I thought it would be a good time to share with you a new series of posts called “Cracking the Cooking Code.” In today’s world, there are so many false health claims, and it is impossible not to feel overwhelmed by all of the advertising and diet trends, or healthy buzzwords. So, I thought it might be a good time to talk about the real definition of gluten-free, and a recipe for those who are gluten free!

Nowadays, companies are desperate to appear like the most healthful brands and attract customers. Buzzwords like “gluten free” lead customers to believe that gluten is unhealthy for their body, but really it is very natural and doesn’t harm anyone unless the have an intolerance or Celiacs disease. Gluten is the naturally occurring protein of the grain, which doesn’t have much effect on the body, unless you have a sensitivity or allergy.

So, gluten free products are actually more processed because most go through the process of taking out the gluten part of the grain. If you have an allergy, I would absolutely recommend using a flour like almond or coconut, but otherwise, whole wheat is perfectly.

So, I’d love to share a recipe with you for gluten free pancakes that are real food if you can’t eat whole wheat flour. This is definitely a recipe that takes a few tries to  perfect your skills with, but is delicious and packed with protein. Enjoy!
Protein Power Banana-Berry Pancakes 




  • 1 very ripe banana (or 2, depending on size)
  • 1 organic egg
  • 1/2 tsp. Cinnamon
  • 2 tbs. raspberries
  • 2 tbs. blueberries
  • 1 tsp. coconut oil


To prepare, mash the banana and mix in an egg. Add in the cinnamon, and grease a griddle or saucepan with coconut oil. On the pan with medium heat, add in small pancake sized circles of the banana mixture, and sprinkle in berries. Cook until golden brown on each side and serve with more fresh berries and a touch of maple syrup. Enjoy!


My Definition of A Foodie

Hi Everyone!

Today I’m not sharing a recipe, but rather my opinion on what it means to be a true foodie and to eat healthy. Ever since I have become passionate about healthy cooking and writing, I have worked on coming up with my own definition of healthy food, or “foodie food,” which is very similar to the ideas of other blogs that I have seen, with a few differences. While my blog is recipe based, I thought I’d like to share with you what I think healthy eating consists of, as well as why I am a foodie and what that is.

In my opinion, eating a whole food diet consists of eating a variety of fruits and vegetables (preferably organic), as well as some local meats and dairy, and proteins like seeds, nuts, and beans. As far as whole grains go, I always opt for whole wheat, and, like most other blogs write, I believe that as few ingredients in a prepackaged food there are the better- that is, if the ingredients are wholesome and don’t have any refined sugar or oils. This is very similar to what other bloggers may believe, but my key belief is that I think the most important thing is choosing the best choice at the time. For example, in a situation less than ideal at a restaurant, it is better to choose the slightly better option rather than go for deep-fried fast foods simply because you are there anyway, and you have already had some processed food.

I bet you’re still wondering why a fourteen-year-old girl would choose to do all this. Most, of the time, parents make their kids eat healthy, right? For me, it is both a passion and something that I think I have to do if I want to be my best. As a student and busy athlete, I notice a difference when I eat healthy, whole foods versus the processed stuff. Additionally, I am trying to encourage other kids my age to do the same (or at least take some steps in the right direction) because our generation will only be able to do some amazing things in the future if we are healthy. Take a look at this chart, which shows the increases in childhood health problems and obesity.

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According to the CDC, people who are obese are far more at risk to and prone to “Type 2 diabetes, coronary heart disease, stroke, some cancers, and mental illness.” (  So, if more and more of our population is getting sick, then we won’t be able to achieve great success and innovate in the future. This is why I am on a mission to inspire other kids to eat healthy (on a serious note!)

Additionally (on a lighter note), I want to inspire other kids to get in the kitchen and make healthier choices because health food sometimes has a bad rap, but it can be really delicious! Most people don’t realize how many delectable healthy recipes are out there, but when you take a little time and look, you may find that the homemade version is much better than the boxed, prepackaged mix.

So, my goal is to inspire and reach as many other kids, teens, and adults (but specifically my age group) to get cooking! In my opinion, the more people that know the truth about what we eat the better, because the more people who choose to cook and eat healthier food, the bigger the “real food revolution.” If you agree, please share with others, as I am trying to share my thoughts with as many kids as I can. Let’s spread the real food revolution and passion!


Honey Thyme Roasted Carrots- a Healthy Side

Hi Everyone!

Happy 2017! I can’t believe 2016 is over; it has been such an incredible year for me and The Mini Foodie blog, so I cannot thank you enough! What is your best memory of 2016? Let’s just say going into 2016 I never would have thought I’d have the opportunity to meet my “real food idol,” see my blog grow from having fifteen followers on Instagram to now having close to 1500, and be on my way to teaching a class at Whole Foods. Wow! I am so incredibly grateful for such an amazing year.

What do you think 2017 will bring? At this time of year, I hear a lot about New Year’s Resolutions, mainly to eat healthier and/or exercise more. It is the start of the new year, which is amazing, but why do we only change our habits at this one point in the year? Why don’t we change our unhealthy habits in say, July? In my opinion, anytime is a great time to start eating less processed food!

On with today’s recipe, I’d like to share with you my Thyme Roasted Carrots recipe. This is a perfect side for any type of meal, and is even great in your lunchbox the next day over a salad. We had these delicious roasted carrots at Christmas dinner with our family- yum!

So, without further ado, please enjoy this recipe, and share with friends and family! Have a happy and healthy 2017, and thank you for making it a great 2016! 🙂

Honey Thyme Roasted Carrots 

Serves 6


  • 12 large carrots, or 1 bag presliced carrot sticks (not baby carrots)
  • 3 tbs. olive oil or melted coconut oil
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 tbs. honey
  • 2 tbs. freshly chopped thyme


To begin, preheat the oven to 400 degrees. Then, wash and slice the carrots into sticks, or your desired shape. The carrots will shrink when you cook them, so be sure to make thick slices! In a large bowl, toss the carrots with all of the remaining ingredients, and stir to evenly coat. Next, transfer to a sheet pan and spread in an even layer, cooking for 20 minutes or until tender, but not mushy. Let cool, and enjoy! 🙂


Healthier Peppermint Hot Cocoa (that is still delicious)

Hi Everyone!

Today I’d like to share this recipe for a slightly healthier hot cocoa recipe, with the twist of peppermint! Yum! This is so delicious, and much healthier than any kind of processed hot chocolate mix at the store.

Around the holiday season, hot chocolate is a popular drink of choice for a special dessert or treat.  But when hot cocoa mix is filled with chemicals and unnecessary additives, it really isn’t hot cocoa. After all, it is hot cocoa, not hot artificial flavoring!

In one hot cocoa mix box, I found these ingredients:

Yuck! I don’t know about you, but usually I don’t cook with modified whey, diglycerides, and sucralose. Maybe it’s just me, but that doesn’t sound like a tasty mug of cocoa.

I have tried many recipes for a homemade hot cocoa, but this is by far my favorite. The slight mint flavor is something I love, but you could add cinnamon instead or leave it out all together. For a tasty treat, try adding a dollop of homemade whipped cream on top- yum!

Without further ado, enjoy this recipe, and please stay tuned for my new Facebook page and Pinterest account coming soon! 🙂 As always, please share with family and friends if you love healthy food too, and Happy Holidays!

Homemade Peppermint Hot Cocoa

SERVES 2- 10 mins.


  • 1 3/4 – 2 cups milk
  • 2 tbs. special dark cocoa or cacao
  • 1 tbs. local maple syrup or honey
  • 1/4 tsp. of peppermint extract
  • 1 tbs. good quality dark chocolate (preferably higher than 70%)
  • 1/2 tbs. coconut oil


Start off by making the chocolate sauce with the dark cocoa and maple syrup. Melt the coconut oil and dark chocolate, and add that to the sauce. Next, warm the milk in a pot on the stove or in the microwave, and add in the chocolate sauce with the peppermint and whisk to combine. Pour into holiday mugs and top with homemade whipped cream and enjoy! 🙂


Apple Spiced Oatmeal (a perfect winter breakfast!) 

Hi Everyone!

Today I’m sharing a new healthy, easy recipe for a warm, hot breakfast. Oatmeal is one of my favorite meals to make any time of the year, but when it is snowy and the temperatures dip down low, it is an especially perfect choice. There are so many varieties out there (honey raisin, pumpkin, blueberry, the list goes on) but this is by far my favorite. The carmelized spiced apples are a great addition, and this keeps me full for hours.

This is also a great recipe to make for a crowd- double or triple the recipe for family that is visiting and a healthy, delicious recipe will be ready in minutes. You could also halve the recipe and microwave the oatmeal, if you’re short on time. All in all, this is just one of my favorite meals to make and I hope you enjoy it too!

Happy Holidays! What’s your favorite winter breakfast to make and share? Please leave in the comments below! 🙂

Apple Spiced Oatmeal  

SERVES 2- 20 mins.


  • 1 cup whole grain oats
  • 2 cups whole, organic milk (see my post on this subject for why)
  • 1 organic apple, chopped (preferably the honey crisp variety)
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 1-2 tbs. pure maple syrup or honey (however much you like)
  • 1 tbs. coconut oil (or grass fed butter)


In a small saucepan, add the coconut oil and maple syrup. Bring to a simmer on medium low heat, and then add in chopped apples and half of the spices. Cook for 5 minutes, or until apples have softened to your liking. Set aside, and add the milk and oats to a small pot. Bring to a light boil, and then turn to medium low, simmering for 10 minutes. Add in the rest of the spice, and pour into your favorite holiday bowl or mug. Top with the chopped apple mixture, and stir to combine. Optionally, top with sliced raw almonds, raw apples, and chia seeds or enjoy on its own. Share with friends, and bon appetit! 🙂

Beet Berry Blast Breakfast Smoothie

Hi Everyone!

Today I’m sharing a recipe for one of my new favorite breakfast smoothies, Beet Berry Blast! It is so delicious and the most beautiful color, plus it has all of the amazing benefits of beets. Any kind of green smoothie packs a lot of nutrition into a small drink, and in my opinion it is one of the best ways to start the day. Not to mention, picky eaters and young kids will love this green smoothie because of its pretty pink color and berry taste- I did not like beets so much until I tried to experiment with adding them to a smoothie.

After all, you never should give up on a certain food- you could end up liking it in certain ways! This smoothie has several ingredients, in effort to add as much nutrients as possible, and serves about 2-3. However, feel free to add more of one thing and skip something you don’t have on hand; add what you like!


The benefits of a smoothie like this include:

  • source of Folate, Potassium, and Vitamin C
  • source of fiber, which keeps you full
  • yogurt and chia seeds add protein for sustained energy
  • banana balances blood sugar


So, without further ado, please enjoy this Beet Berry Blast Breakfast Smoothie! 🙂 Thank you!

Beet Berry Blast Breakfast Smoothie

Serves 2-3


  • 1 medium beet, chopped (or whole if you have a strong blender)
  • 1 banana (frozen)
  • 1 cup fresh or frozen raspberries and strawberries
  • 1 cup baby organic spinach or kale
  • 3/4 cup whole milk plain yogurt
  • 2 tbs. chia seeds
  • *optional* 1/3 cup fresh/frozen pineapple
  • 11/2 cups milk (any kind), coconut water, or filtered water


To begin, blend liquid and fresh greens until smooth. Then, add in other ingredients and blend once again. Serve immediately or store in the fridge for up to 24 hours or a thermos for up to 6. Enjoy and share! 🙂

The Best Lunch Container to Purchase (by age)

Hi Everyone!

Almost every week I see a new lunch box or container being advertised. “Leak-proof!” “Good for the environment!”  and “Easy to Wash!” are all claims being made, but what lunch packing system is really the best? Quite honestly, that’s up to you and your lifestyle! There is no perfect lunch box for all age groups, rather it depends on what you need when! So, I decided to come up with the ideal lunchbox for every age group- after all, preschoolers need a different kind of container than adults or high school students who pack their lunch each day. So, without further ado, here is the best lunch container for every age!

Preschool (ages 2-4)

Yumbox Original Divided Container:

 This lunchbox is the perfect choice for any young child who is just learning about how to pack healthy lunches and cook. At the preschool age, this container is especially fitting, as it has labels for each food group in individual compartments, and it is both leak-proof and dishwasher-safe. This lunch container is the perfect one to invest in for a long-time student or lunch-packer!

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LunchBots Duo:

This container is also great for the younger age group, as it is made of sturdy stainless steel and is dishwasher safe. While it is not leak-proof, small side containers that are can be purchased, and it is the perfect size. This is a sturdy container that will last for years!

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Elementary (ages 5-10)

Yumbox Original and Panino Containers:

Like the original (which is also great for elementary school kids) the Yumbox Panino is a leak-proof, durable, and dishwasher safe container. It has one larger sandwich/salad compartment and two smaller ones, so its the perfect choice.

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Lunchbots Cinco Lunch Packing System:

Like the smaller duo container, this is a sturdy, stainless steel choice that is easy to wash and has five compartments. It easily has enough space for small portions of several different foods, and is available in a number of different lid colors. Overall, this is an excellent option for the elementary age.
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Middle School (ages 11-14)

Yumbox Panino Container:

Like I stated in the elementary category, this is an amazing container that truly is leakproof, and it is bigger than some of the smaller containers which is great for the middle school age. This container does not have labels for different food groups, therefore making it a little bit of a more mature design.

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Planetbox Rover:

This is another stainless steel option, and I personally love this container because it is dishwasher safe (though it is easy to wash), spacious, and durable. It is definitely on the pricier side as far as containers go, but it is worth the money because of its long-lasting quality.


Ziploc Divided Container:

This is a perfect, budget-friendly option for any age, but particularly the older kids/adults age group. It is now easy to find in many stores, and is the least expensive option, though they do last a slightly shorter time. I have found that these containers work great for me as they fit the right amount of food and are dishwasher safe!

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High School (ages 14-18)/ Adult

Ziploc Divided Container:

As I wrote above, this is an excellent, money-saving lunch container that fits the right portions for lunch and is dishwasher safe, as well as BPA-free.

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Lunchbots Bento Trio Container:

A bigger sized container like the duo and cinco, this is a sturdy and reliable choice for packing lunch for the high school and adult ages. Like the Ziploc containers, it has three compartments, one bigger and two smaller, and it is easy to wash. It also comes in a variety of designs for the lid, and it is a great choice- the only con with this container is that it is not leakproof.

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Planetbox Launch:

This is also a durable stainless steel lunch packing container that will last for years, like the Rover pictured above. It includes a tall dipper container for dressings and dips, and is easy to clean, though it is dishwasher safe. It is 30% larger than the Rover, and holds 7.5 cups of food, which I think is more than plenty for an adult-sized portion. This is a great container that I highly recommend!

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I hope this post has helped you decide what lunch container is best for you, and Happy Thanksgiving from The Mini Foodie! 🙂


The Best New Real Food Cookbook (and sneak-peek recipes!)

Hi Everyone!

Today I am sharing an especially exciting post with you… Lisa Leake from 100 Days of Real Food ( is coming out with her new cookbook titled “100 Days of Real Food Fast & Fabulous,” in just a week! I am so excited to share a little bit about her new book with you all- make sure to pre-order your copy now for the guaranteed lowest price (right now it is just $16.00)! She has been working on this project for two years now, and I am so impressed. She has always been an incredible role model for me (she inspired me to create this blog in the fifth grade!) and this book and the last show how much talent she and her team has!


So, do you remember her last cookbook, and how amazing it was? It was a #1 New York Times Bestseller and for good reason, as it was packed full with a guide to transitioning to eating real food and tons of helpful recipes. Well, imagine an even more awesome (if there is such a thing) book and guide to cutting out processed food! As a an active, busy 14-year-old, I love finding recipes that are quick and easy to make, because it allows me to cook them more often. I found this cookbook especially helpful in finding what recipes are perfect for me to make on a weekly basis with my schedule, and it even has a special mini-guide at the beginning of the book about how to begin cutting out processed food. So, this book is perfect for everyone who is looking to make real food accessible and delicious.. check it out!

On to what’s inside… there are numerous breakfast recipes, work and school lunch recipes, simple dinner recipes, dessert recipes, and snack recipes for readers to enjoy, as well as Lisa’s family’s staples. I was so excited to receive my advanced copy of this cookbook, so I could immediately get cooking! Every recipe I’ve tested so far has been delicious, but I am going to share a certain one with you today- Cinnamon Glazed Bananas!


This is a photo I took after making the delicious treat- it is amazing how delicious it tastes with such a short cooking process! So, try this recipe out for yourself (I know you’ll love it) and preorder Lisa’s new book today for even more amazing ideas!



“This dessert is similar to Bananas Foster. It’s fabulous by itself and even better over vanilla ice cream. Such a tasty real-food treat!”

Difficulty: Super easy

Prep time: 5 minutes

Cook time: 5 minutes

Makes 4 or 5 servings





2 tablespoons butter

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

4 large bananas, cut into 1/2-inch-thick slices

Vanilla ice cream (optional), for serving

In a skillet, combine the butter, maple syrup, cinnamon, and vanilla and set over medium heat. When it starts bubbling, add the bananas and cook for 30 to 60 seconds, stirring to coat. Serve as is or over vanilla ice cream.

LISA’S TIP: You could try this cooking method with other fruits as well, such as apples, pears, or blueberries!

“ You should totally put this recipe in your new cookbook—it’s my new favorite dessert!”


*This recipe is copied out from Lisa’s new cookbook, and I have not modified it or changed it in any way! Please order her new book for some of the best recipes I’ve ever made!


Please visit Amazon, Barnes and Noble, Park Road Books (for a special signed edition), iBooks, Indie Bound, Books-a-Million, and Walmart to preorder your copy with the lowest possible price! 🙂

Beyond the Breakfast Cereal- 15 School Morning Breakfast Ideas

Hi Everyone!

It’s about that time of year again. Sports are starting up, homework will soon be handed out, and buses are pulling down the street. Going from carefree summer days at the beach and pool to chaotic, jam-packed school schedules can be a challenge, but with a little prep, it can be easy and manageable. While school morning breakfasts aren’t always considered gourmet meals (“We have five minutes.. Go!”) there are plenty of healthy and delicious ideas that get you going, which I am sharing today. So, set the alarm ahead a bit, and sleep in. Breakfast is made! 🙂

Personally speaking, this year I am starting high school, which means that I will likely have before-school swim practices early in the morning. In this case, try having a small snack before practice (think hard-boiled eggs, bananas, applesauce pouches, and baggies of dried fruit and nuts/seeds) and then refueling afterwards with one of these ideas. Even though school days are busy, the last thing you want to do is go without breakfast! So, without further ado, please enjoy these on-the-go ideas, and let me know in the comments your favorite school breakfast idea.


Cold Breakfast Ideas (Made in Advance)

  1. Smoothie Pops: Smoothies are great as is, but for mornings where there just isn’t enough time, try freezing leftover green smoothies like this one in reusable silicone tubes. In the morning, take this out of the freezer and enjoy it for a frosty treat. Also, this is a great post-practice breakfast, as you can let it thaw for a smoother texture while you are practicing. Yum!
  2. Overnight Oats: Okay, this could easily be my favorite before-school breakfast. You can customize your jar to create a unique breakfast each day, and can make this ahead- you could even make enough for a whole week and store it in the fridge! Simply mix together equal parts milk/plain yogurt and organic rolled oats. Add in your favorite fruit and some honey for a creative touch! The result is a creamy, filling breakfast that can be eaten cold or warmed up for a few seconds- try making this in a paper cup covered with plastic wrap for a disposable wrapper!
  3. Hard-Boiled Eggs: Easy and filling. Simply make a half-dozen or however many you desire at the beginning of the week, and refrigerate for snacks and breakfast all week long. This is especially protein-rich with healthy fats!
  4. Make-It-Yourself Yogurt Tubes: Remember those silicone tubes? We’re using them once again! Fill them up with some plain yogurt mixed with a little pure maple syrup and fruit for a healthy, delicious snack or small meal.
  5. Homemade Fruit and Nut Energy Bars or Bites: Make a batch of homemade granola bars, such as 100 Days of Real Food’s peanut butter oat bars. Or, make something different by mixing dates, nuts, seeds, and other add-ins in your food processor for energizing breakfast bars/bites. Additionally, you could stock your pantry with store-bought bars like Larabar.

Hot Breakfast Recipes (Made in Advance and Reheated)

  1. Pumpkin Muffins: This is one of my personal favorites! The next time you make a batch of homemade muffins, double the batch and stock your freezer with them. You can defrost individual muffins overnight in the refrigerator, or you can heat them  up in the morning. Yum!
  2. Waffles and Pancakes: This idea is especially great for picky eaters! Pre-made frozen waffles are filled with chemicals, additives, and fillers; something you don’t want to have for breakfast (or at all). So simply freeze your leftover homemade, whole-wheat pancakes and waffles, and you can reheat them for a “pancake sandwich” (with cream cheese, nut/seed butter,  etc.) or you can drizzle some pure maple syrup on top. Breakfast is served!
  3. Egg Cups: If you love scrambled (or another kind) eggs, try this! Whisk up 12 eggs and add in your favorite vegetables and cheese, and then pour the mixture equally into muffin tins. Bake until golden brown, about 20 minutes. Freeze the egg muffins, and you have a protein-rich breakfast all week!
  4. Crockpot Oatmeal: This recipe is perfect for chilly fall mornings- you basically mix oat groats, whole milk, water, pure maple syrup, and some cinnamon in a crockpot and cook it overnight or while you are at school/work. Then, you can enjoy it fresh and warm or divide up the oatmeal into half pint mason jars to reheat all week for breakfast. Stay tuned for my favorite crockpot oatmeal recipe- posted next week!
  5. Homemade Banana Bread: Similar to the pancakes and muffins, bake this bread in advance for a deliciously quick breakfast. I like to spread some 1-ingredient peanut butter (my favorite brand is Teddie) on the whole wheat bread, and then top it with some banana slices.

Morning-of Breakfast Ideas 

  1. Green Smoothies- This has been a favorite of mine for a long time, and if you have a few minutes in the morning, it is a great choice! I love making smoothies to go, because there really isn’t a better way to get a rush of much-needed energy and nutrition in the morning. Try my Peach Mango Green Smoothie or create your own recipe with 1-2 cups leafy greens, 2 cups fresh or frozen fruit, 1 cup liquid, and healthy fats and proteins (coconut oil, avocado, rolled oats, chia and flax seeds).
  2. Toast Varieties- Avocado, banana, berry, nut butter, hummus; the possibilities are endless! Spread your favorite topping on whole grain toast and then top with fruits and veggies- yum! This is a photo-worthy breakfast.
  3. Banana Sushi Bites- Spread nut/seed butter on a whole grain tortilla and place a peeled banana in the wrap. Roll it up, and cut for sushi bites. Creative and filling!
  4. Egg Roll-Ups- If you’re cold and looking for a unique breakfast, try this! I make a modified version of a friend’s  go-to breakfast and it is easy and perfect for picky eaters. To cook, simply whisk 1 organic egg, grated cheddar cheese, and spinach, tomato, or your favorite egg add-ins. Pour it into a bowl, which you should put a tortilla into. Then, microwave for 70 seconds and enjoy!
  5. Yogurt Bowls- Plain Greek, whole milk yogurt is the base of this tasty dish. Top with fruit, nuts and seeds, peanut butter, honey, chopped larabar, spices, or your favorite flavors. Yum!

I hope you enjoy these breakfast ideas, and please comment your favorite go-to morning meals. Bonappetit!

A Day with The Mini Foodie

Hi Everyone!

Now that schedules, school, and sports are in full swing, I have been cooking up a lot of great, healthy on-the-go snacks and meals. Ever since I have started this blog (3 years ago) I have been sharing my favorite recipes and lunch ideas, so I thought it’d be interesting to what I eat in an average day. Now that I am up and out earlier in the morning for school, it is especially important that I eat nutritious and healthy food throughout the day!

Of course, this is just one example of what I might have- please keep in my mind that I did not make anything special or out of the ordinary for this day! Also, I play multiple sports and usually have breakfast around 6:30- something that may not be normal for some people!

What are some of your favorite daily recipes? Please stay tuned for an upcoming post on my recommended lunch containers (by age). Enjoy!

Breakfast: (around 6:15-30 am)

I had a green smoothie made with banana, mango, pineapple, plain yogurt, spinach, and coconut water for breakfast, alongside a piece of whole grain toast with 1-ingredient peanut butter and chia seeds. This is the whole wheat bread from Vermont Bread Company, and is my favorite brand. 🙂
Lunch: (around 11:15am- we have early lunches!)

For lunch I had ww pita, mini bell peppers, cherry tomatoes, and carrots with balsamic onion hummus (only 7 real ingredients and the best I’ve found!) along with an apple ring/pb sandwich and a Siggis brand yogurt.

Afternoon Snack (3pm):

Before volleyball practice, I had peeled snacks brand dried apples and a whole grain brown rice cake topped with peanut butter.

Other small snack:

I was hungry after practice, so I had a handful of almonds to hold me over.

Dinner: (7:30 pm)

For dinner, my family had this salad with strawberries, goat cheese, red onion, cherry tomatoes, grilled chicken, and a drizzle of olive oil for the dressing.


After dinner I had some homemade hot cocoa (made with whole milk, pure maple syrup, and raw cocoa powder).