10 oz. pumpkin yogurt
1 cup 100% Pumpkin Pie Puree
1 Tbsp. honey
1 cup heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
15 Ginger Snap Cookies
garnish: sprinkle of cinnamon and white chocolate shreds
In a small bowl, whisk together the pumpkin, yogurt and honey. In a food processor, pulse the cookies until well blended and turn into a crumb.
In a stand mixer, add the heavy cream. Using the whip attachment, beat the cream until stiff peaks form. Blend in the sugar and vanilla extract. (You will have extra whipped cream)
In a glass of choice for the parfaits, layer the pumpkin mixture first followed by 1 tablespoon ginger snap crumbs and then 2 tablespoons whipped cream. Layer until glass is full or desired amount is added. You can serve with a sprinkle of cinnamon on top and shaved white chocolate. Enjoy immediately—if you try to make this too far in advance, the crumb layer may get soggy!
Mornings are busy! Often times the last thing we think of before we rush out the door is breakfast. We are hurried getting the kids to school and ourselves to work on-time, maybe the kiddos are complaining they aren’t hungry, maybe they are hungry but nobody is in the mood for cold cereal, we haven’t been able to get to the grocery store and there aren’t many options…the list goes on. Yet, we know that breakfast really is the most important meal of the day. So, what can we do to make sure our children get their day started with full bellies and fueled brains?
• Take advantage of the school breakfast program: Typically,
school breakfast begins serving about 30 minutes before school
starts. Not only is it a time-saver, but it is a cost effective and healthy
option. Free and reduced meal costs are available to families who
qualify (see your child’s school for an application).
• Plan ahead: Think about breakfast the night before and even have
the kids help in breakfast planning. Put together a crockpot breakfast
meal, pre-cut fruit or veggies, assemble breakfast burritos or bake a
breakfast casserole that only needs reheating in the morning.
• Keep it simple: Whole grain toast with peanut butter, fruit
smoothie with Greek yogurt and leafy greens, bagel and cream
cheese, oatmeal with fruit, hard boiled eggs with whole grain English
muffin, and yogurt parfaits with granola and fruit are nutritious and
portable options that can be made in less than 10 minutes.
• Think outside the box: Breakfast does not have to be limited to
typical breakfast food! Dinner leftovers, quick grilled cheese and
fruit, veggie wrap, reheated pizza or even a mug of chicken soup can
be a healthful morning breakfast choice!
• Make breakfast a family habit: Be a positive role model for
your child by eating breakfast yourself every day, create breakfast
meals together and try to develop a morning routine that allows you
to sit down and have a breakfast meal together.
Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
Nutrition Facts Per Serving:
Calories 140; Total Fat 9g; Protein 11g; Carbohydrate 5g; Fiber 1g; Sugar <1g; Sodium 200mg
3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3/4 pound ground chicken Italian sausage
1 cup part skim ricotta cheese
1/3 cup freshly grated Parmesan
1 large egg
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
1 1/2 cups marinara sauce, divided
2 cups shredded mozzarella, divided
Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
Preheat oven to 400 degrees F.
Spread 1 cup marinara sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.
4 pieces rustic bread, lightly toasted (gluten-free for GF eaters)
optional: Sliced avocado, onion, tomato, and or lettuce for serving
Garlic Herb Sauce (optional)
1/4 cup hummus
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
2 cloves garlic, minced
Water or unsweetened almond milk to thin
Prepare garlic herb sauce and set aside.
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!
Nutrition Information (without sauce, bread or toppings)