Why should the kids get all the fun in the summer? My older son is obsessed with popsicles, and I don’t blame him one bit. On a hot summer day nothing is better than enjoying a cold, sweet treat to cool down. But sometimes after a really long, stressful day, a popsicle alone isn’t going to cut it. Now a hard popsicle made with a splash of rum? Yea- that’s something this momma’ can really get behind.
The best thing about this popsicle recipe is that you can make it for every member of the family. Mix all of the non-alcoholic ingredients first, then pour half into kid-friendly popsicle molds. Add a splash of rum to the remaining mix and pour that into the adult popsicle molds. Just make sure you keep track of which is which!
What’s your favorite summer popsicle recipe combination?
Rum Infused Strawberry Basil Popsicle Recipe
- 1/2 cup fresh strawberries
- 4 Tbs fresh basil (about 6-8 leaves)
- 4 Tbs honey
- 2 Tbs lemon juice
- 1/2 cup water
- 1/4 cup rum
In a food processor, combine all ingredients and mix until smooth.
In a 6-compartment Popsicle container, pour mixture about ¾ full.
Place Popsicle sticks in center and freeze for 4-6 hours.
When ready to eat, run warm water over Popsicle container to loosen Popsicle and enjoy immediately!
Nutrition Facts Per Popsicle: (without alcohol)
53 calories, 14 g CHO, 1 mg sodium, 13 g Sugar
Can you believe it’s already back–to-school time? I feel like summer just started, but here we are already planning for the first day back. Joey officially starts preschool this fall, which is exciting and a little upsetting all at the same time. I can’t believe how big he is getting! For me, the most stressful thing about the school year is finding time in the morning to feed my family. I want to make sure they eat a breakfast that will fuel them for the day, yet it has to be quick enough that I don’t have to wake up even earlier than normal to prepare it.
Disclosure: This post is sponsored by the American Egg Board. All opinions are 100% my own.
The best solution for a time-saving nutritious breakfast is to meal prep in advance. Our morning go-to has been this very simple 4-ingredient egg muffin recipe. It’s the perfect make-ahead breakfast option that can be eaten at the table or on the go for those mornings when you are really running late (which is pretty much every morning over here).
Why eggs? Research shows eating high-quality protein foods for breakfast, like eggs, can help you and your family feel more energized and satisfied throughout the day. Plus, as a source of lutein, the addition of eggs in the morning may just help to boost brainpower during the school day. Two recent studies showed a positive association between brain lutein and academic performance in children. As one of the most affordable sources of high-quality protein, eggs can be the perfect way to start off those busy school mornings.
Want to see just how simple this recipe is to whip up? Check out my recent Facebook Live video where I made them in minutes (with a toddler and infant helping- so as you can see it’s a very simple recipe!)
Ready to get crackin’? Make sure to connect with me on Instagram to show me your favorite versions of this easy recipe and how you like to enjoy your eggs in the morning.
4-Ingredient Vegetable Egg Muffin Recipe for on-the-go breakfast ideas for back to school mornings
- 6 eggs
- 1 can diced tomatoes with green chilies, drained (15.5 oz)
- 1/2 cup milk
- 1/2 cup Mexican cheese, shredded
Preheat your oven to 375 F.
Whisk together eggs and milk. Add diced tomatoes and cheese and mix evenly.
Pour mixture into muffin tins (use either lightly greased tins or line the muffin pan with muffin liners).
Bake for 17-20 minutes or until a fork comes out clean. Serve immediately or store leftovers in refrigerator for up to 1 week.
Calling all parents! This back-to-school season, the American Egg Board has launched the You’re Incredible Because… campaign, highlighting the importance of high-quality protein foods, like eggs, to fuel kids to be their very best. As part of the campaign, the You’re Incredible Because… contest is an effort to celebrate all the incredible kids out there – including mine. Enter the contest by submitting a photo or video to the Incredible Egg’s Facebook contest posts, or your own Twitter or Instagram, along with a caption explaining why the kid in your life is incredible. Posts using the hashtags #IncredibleBecause and #Contest will be considered contest entries and are eligible for the grand prize and weekly prizes.
What makes your kid incredible? Let me know in the comments and visit IncredibleEgg.org/B2S for more info!
Nothing says summer more than a colorful, delicious smoothie. In our house, smoothie recipes are a summer staple. It’s one of the easiest ways to load up on antioxidants, fiber, and protein while allowing the whole family to get in on the fun. Fruit smoothies also make the perfect on-the-go meal or snack option for everyone from baby to mom and dad.
We typically use a combination of summer fruits, vegetables, unsweetened milk, or yogurt to whip up the smoothie of the day. I let my 3-year-old pick out the fruit and vegetable combinations he wants to try out, then we toss them in the blender, whip it up, and try it out. This strategy has been a really fun way to get him to try out some new foods he wouldn’t have tasted otherwise. I’m happy because he’s enjoying a meal packed full of nutrients, the baby is happy because he gets to try the new combination of a spoon, and my 3-year-old is happy because he thinks he’s drinking dessert by the straw. It’s a win-win for us all.
Today’s fruit smoothie was extra fun to make because it was a layered smoothie recipe! Seeing the different colors layers on top of each other is one of Joey’s favorite things. He wants to try to create a rainbow smoothie next time using ALL of the colors, which is a little more effort than I wish to try LOL, but for now, he’s very excited about this Strawberry Banana Layered Smoothie Recipe.
What are your favorite smoothie recipe combinations? Share them with me over on Instagram and tag me @ErinPalinskiWade
Need some more smoothie inspiration? Give some of my other favorite’s a try:
Makes 1-2 servings
• ½ cup frozen strawberries
• ½ banana
• 1 cup unsweetened soy milk
Mango Banana Layer:
• ½ cup frozen mango
• ½ banana
• 1 cup unsweetened soy milk
1. In a blender, combine strawberries, banana and soy milk. Blend until smooth.
2. Pour mixture into cup and place in freezer as you prepare second layer.
3. Rinse out blender and combine mango, banana and soy milk. Blend until smooth.
4. Take cup out of freezer and pour second layer on top. Enjoy immediately!
Nutrition Facts per serving:
172 calories, 28 g CHO, 4 g Fat, 9 g PRO, 71 mg sodium, 19 g sugar
Today marks the start of World Breastfeeding Week, a week that holds a very special place in my heart as it calls attention to the health benefits offered by exclusively breastfeeding during the first six months. As a breastfeeding mother myself, I know feeding your child can be a struggle. When nursing, you need to be aware of certain nutrients that are critical to both your health and the health of your growing baby. Let’s take a look at the most essential nutrients and how to ensure you are getting enough each day.
Disclosure: this blog post is a collaboration with GOED. All opinions are 100% my own.
At the top of the list, omega-3 fatty acids stand out as one of the most essential nutrients when breastfeeding. EPA and DHA—found in marine foods—are the primary omega-3s you need to support heart health, brain health, eye health and maternal health. Babies need DHA for brain development, and this is especially important in the second half of pregnancy and through infancy. DHA is passed from mom to baby through the placenta during pregnancy and in breast milk after birth. Since you as the mother are the sole source of DHA for your developing baby, it is critical that you eat enough fatty fish or take an omega-3 supplement while nursing. For pregnant and lactating women, the minimum optimal intake is 300 mg per day of EPA and DHA, of which at least 200 mg should be DHA. Eating two servings of fatty fish per week or taking a daily omega-3 supplement can help reach this goal.
Breastfeeding places significant demands on the nursing mother’s body, one of which is an increase in daily calorie needs. It can be tempting to reduce your calories in an effort to quickly loss the baby weight after giving birth, but restricting calories can lead to a decline in breast milk production. Your body needs, on average, an extra 500 calories per day to support healthy breast milk production. It lose weight in a healthy way after your baby as been born, focus on eating a diet rich in whole, unprocessed foods including plenty of vegetables, fruits, lean proteins, and healthy fats. By eating a high quality diet rich you will find that your weight will slowly return back to what it was pre-pregnancy without experiencing a significant in breast milk production and without having to drive yourself crazy counting calories (and come on- you have enough to worry about right now without adding more to the list!)
Choline plays a critical role in memory and knowledge retention. Although this nutrient is essential for health at all ages, for babies – whose brains grow rapidly- not getting enough choline can impact health and well-being for life. When breastfeeding, the Recommended Daily Intake (RDI) level recommended for choline is 550mg. To see if you are getting enough and to learn more about this important nutrient, check out my recent blog post: Choline for All: Everything You Need to Know About Choline (sponsored by Balchem, a nutritional ingredient supplier)
Every ounce of breast milk you provide to your growing baby is an ounce of fluid that is being pulled from your body. In addition to your own fluid needs, you want to make sure to drink back the ounces of breast milk you produce each day. For instance, if your baby drinks 30 ounces of breast milk a day, you will want to make sure to drink an extra 30 ounces of fluid on top of your regular fluid intake to ensure that you stay adequately hydrated. If you drink too little, this can impact your own hydration status and increase fatigue (and as a new mom I know that you cannot afford to be even more tired than you already are!) as well as decrease your breast milk production. A good rule of thumb is to aim for about 100 ounces of total fluid each day while breastfeeding. Try carrying a large water bottle with you throughout the day as a reminder or make it a habit to drink water anytime you feed your baby.