MommyLexi

Happy Foodie Friday! I’ve posted a lot of family friendly recipes, but Friday is going to be my recipe day moving forward. It should give you something new to try over the weekend – or you can use it as you meal prep for the following week.

Ok…who doesn’t love tacos? I mean – Taco Tuesday exists for a reason – right? No, it isn’t Tuesday, but I want to share this as another easy, family friendly, healthy recipe for any day of the week. 🙂

My taco bowls have all the fixings, are crazy easy to put together, and are much more healthy than your traditional tacos. I hope you have as much fun eating these as I do with my family!

INGREDIENTS:

• 1 – Small yellow onion (diced)
• 1 – 11 oz Bag Beyond Beef (or alternative vegetable protein)
• 1 packet – Low sodium organic taco seasoning
• 1 cup – Cooked organic frozen corn. I use a silicone steamer to steam organic frozen and fresh veggies in a snap!
• 1 can – Organic black beans (drained)
• Organic cherry or grape tomatoes
• 1 – Large organic avocado
• Shredded cheese (taco blend or other)
• Tortilla chips
• 1 Tbsp – Olive oil
• Hot sauce (optional spice)
• Sour cream (optional garnish)

INTRUCTIONS:

• Heat olive oil in large sauté pan on medium heat.
• Cook diced onion until it starts to look translucent. This should happen pretty quickly, so to be sure to stir and keep an eye on the onions so they don’t burn.
• Mix in the entire package of Beyond Beef (or other protein of choice). I love this option because it is made of vegetables, has the texture of ground beef (perfect for tacos), and you don’t have to drain it. Not to mention how healthy it is! Trust me – it’s a perfect substitute when making tacos or taco bowls.
• Once heated through, mix in your taco seasoning. I usually only use half a packet because the Beyond Beef is only 11 oz. You can season to taste, but start slow, you can always add more.
• Distribute the cooked Beyond Beef and onion mixture into bowls. Top with the cooked corn, drained black beans, tomatoes, cheese, avocado, and a couple of crushed tortilla chips (photos below). My kids like to crush their own tortilla chips on top since it’s pretty fun!
• NOTE: You can add or take out any toppings you like! Try using pinto beans and heirloom tomatoes instead in a variety of colors! It’s a great way to introduce your kids to new veggies and flavors. Dan and I use hot sauce on ours, but we omit the extra spice for the kids. You can even top with a dollop sour cream. Get creative and have fun with this one!
• Thats it! Eat up and enjoy! XOXO

Getting ready for the weekend? This is a quick, easy and yummy breakfast idea for you and the fam! It’s also a fun way to get the kids involved. These days my kiddos are really into being my helpers. I love it and try to find new ways for them to help me each day. Last weekend I decided to make rainbow pancakes. They are super easy to make, fun, silly looking, and tasty!

I prepped the batter in a large bowl (as if I was making a normal batch of pancakes), and let the kids add the food coloring. My son loves green and blue, so I made sure he got to make the green and blue batter. My daughter likes all colors – so she made yellow and red batter. When you cook them – you can get creative! Make them solid, tie dyed, or whatever you like! The wacky colors make for a super silly breakfast – perfect for the whole family! The recipe is below – try it out and have a fantastic weekend!

INGREDIENTS:

• 1 Cup – Kodiak Cakes Protein Packed Pancake Mix (or your favorite pancake mix – though I highly recommend you try Kodiak Cakes!)
• 1 Cup – Organic Whole Milk
• 1 Egg
• Cooking spray
• 4 small bowls
• 4 spoons or spatulas to stir individual colors
• Food coloring of choice
• Your favorite maple syrup, agave, jam or fruit for topping

NOTE: This recipe is for a single batch. You can double this recipe easily and save the leftovers in the fridge or freezer. They reheat in the toaster beautifully! It’s so simple – you can makes these on the weekend or on a week day! Start any day with a little bit of silly, colorful, delicious fun! 🙂

INSTRUCTIONS:

• In a large bowl, mix the pancake mix, milk, and egg. Stir until mixed well – though it will be lumpy like any pancake mix you make.
• Divide the batter between the 4 small bowls (more if you plan to make additional colors).
• Add food coloring to each bowl (decide if your kiddos are big enough to help). I added 15-20 drops per bowl for vibrant colors. Add more or less depending on the desired look of your pancakes. I let the kids add the food coloring which was really fun – and we counted the drops together so it was educational! Haha! Help them stir the batter until the food coloring is fully mixed in.
• Heat your on pan (medium heat) and lightly spray with cooking spray. Pour batter and wait until little bubbles pop up. Flip and when both sides are golden brown, remove from the pan. There is always a little oil left on the pan so I tend not to use any additional cooking spray when making rest of my pancakes. Use your own discretion based on your pan and nonstick needs. You know your stove and pans – do what you need to do for the best pancake outcome 🙂
• Make some of the pancakes solid, make some tie dyed, and have fun!
• Serve with your favorite pancake toppings. My son likes berries on his pancakes. My daughter likes agave syrup. Have fun with the toppings or eat them plain. They will look silly – and they will be delicious!
• If you have any left over, save them for the next day in the fridge and reheat in the toaster. Whenever I make pancakes, I make a double batch. They are great leftovers and you can even freeze them for a quick breakfast on the go! You’ll be amazed how great they taste after throwing them in the toaster!

ENJOY! XOXO

Fruit tarts are so beautiful – and they look like they take a lot of work! They also look and taste like summer! The fruit, the freshness, the colors, and the lightness! I gotta tell you – this recipe is a new favorite for me. I plan to make it for holidays and guests instead of baked goods! It’s delicious, beautiful, and SUPER EASY! You are not going to believe how simple this recipe is. I always admire the fruit tarts at the bakery, and now I have a super easy way to make my own…and I like my version way better! I hope you give this a try!

INGREDIENTS:

• 1 Small box – Vanilla pudding mix (instant or regular)
• 2 Cups – Whole milk
• 1 – Large orange
• 1 – Graham cracker pie crust (pre-made)
• A variety of fresh fruit for topping your tart (berries work especially well)
• Fresh mint for garnish (optional)

INSTRUCTIONS:

• Make your pudding by following the instructions on the box. I chose an organic vanilla pudding mix that I made on the stove. You can also use instant pudding and it will still be delicious – and will shave off a ton of cooking time! I actually think the instant pudding sets faster and holds much better in a tart like this. Most pudding box mixes take 2 cups of milk. Use organic whole milk as it has a fuller flavor than skim and is healthier than using cream.
• Let the pudding start to set and cool down. Give it about 5 minutes or so,wash the orange and zest it into the pudding. If you don’t have a zester, I highly recommend you get one! I love it and use it often to zest citrus, ginger, certain spices, etc. Well worth it if you want to elevate an easy dish with extra flavor. Put the pudding into the fridge until fully set – based on the time specified on your boxed mix.
• Once pudding has fully set, pour into the graham cracker crust and spread evenly. Zest a little more of the orange on top of the pudding.
• Wash your fruit of choice. In this case, I chose strawberries, blackberries, and raspberries. Slice 4-5 strawberries (more or less depending on the size of the berries and your crust). Place 2 rings of strawberry slices around the crust. Then add the blackberries, and fill in with the raspberries. Pile them high or make a neat row.
• NOTE: You can use whatever fruit you want – especially depending on what is in season and/or has the colors of the holiday you are preparing this for. Figs, apricots, blueberries, peaches and nectarines all work well. I would avoid oranges as they will release too much juice into the pudding, as well as pears and bananas as they get brown if the tart sits too long.
• Zest a touch more orange on the top of the fruit.
• Wash fresh mint, chiffonade and sprinkle on top of the fruit for a pop of herb freshness.
• Put back in the fridge until ready to eat – and ENJOY! XOXO

Summer time is wonderful for so many reasons. Family time, fun in the sun, and deliciously fresh food! One of the best foods during the summer is pesto. It is delicious and can be used in so many ways. It’s also much easier to make than you think! Most pesto includes pine nuts, but for me, I use seeds. For those who are nut free (usually due to an allergy), or for those who just want to try something new, this is a nut free pesto made with pumpkin seeds that is super delicious! Give it a try – you won’t be sorry! 🙂

INGREDIENTS:

• 1/2 cup – Pepitas (toasted pumpkin seeds)
• 1 small garlic clove
• 1 cup – Arugula leaves (packed)
• 1 cup – Fresh basil leaves (packed)
• 1/3 cup – Avocado oil (or extra virgin olive oil)
• 1 tsp – Organic lemon zest
• 1 tsp – Fresh lemon juice (use the lemon you zested)
• 1 tsp – Red wine vinegar (I’ve also used champagne vinegar and it’s wonderful)
• 1 pinch – Red pepper chili flakes (omit if you don’t want any spice)
• Salt to taste

INSTRUCTIONS:

• Before anything, you need to make your PEPITAS! This is a very simple process and worth doing fresh. In a medium size pan, heat your raw/shelled pumpkin seeds over medium heat. Keep an eye on them and stir occasionally as they start to brown. They will start to make a small popping noise as they get a beautiful toasted color. They should be done within about 5 min. Be sure not to burn them. That’s it – you made pepitas! Now for the pesto!
• In a blender (MUCH easier to clean than a food processor) combine the garlic, arugula, basil, pepitas, avocado oil, lemon zest/juice, vinegar and red pepper flakes.
• Blend until smooth and season with salt to taste.
• Enjoy over noodles, zoodles, fish, chicken, etc.

• TIP: It stores really well in a jar in the fridge. It lasts 5-7 days in the fridge and 3-4 months in the freezer. To make dinner easier – make a double batch and freeze it in an ice cube tray. Once frozen, pop them out and put in a freezer bag. Whenever you want to make a pesto dish,grab 1 cube and throw it in the pan! Talk about a great kitchen hack! 🙂

MY DISH!

I prepared a beautiful dinner using my pumpkin seed pesto and it was delicious! My husband was such a big fan that I made it again a couple days later while the pesto was still fresh 🙂

Below is a photo of the dish I made. I used yellow squash noodles (similar to zucchini noodles / zoodles). My grocery store makes these and has them in the fresh veggies section. If you prefer to make them, you can use a spiralizer. I’m always looking for ways to save on time, which is why I get them fresh and already prepped from the grocery store!

Heat a large pan with a touch of cooking spray. Add your squash or zucchini noodles and after about a minute, add a couple spoonfuls of your pesto. Start slow so you only use enough pesto to cover the zoodles. Do not over cook this dish or they will get soggy. They will heat through very fast (a couple of minutes).

Put your zoodles onto a large serving dish, or onto your individual serving plates. Wash a handful of cherry or grape tomatoes and slice in half lengthwise. Wash some fresh basil leaves and cut off the stems. Garnish the zoodles with the tomatoes and basil leaves. You can even put a little parmesan cheese on top for a little extra yumminess!

I topped my dish with sautéed shrimp. You can eat it as is for a fully vegetarian dish, or top it with your preferred protein.

ENJOY! XO

To me, summertime means fun in the sun, bubbles in the backyard, and lots of fresh veggies! Asparagus is in season (along with many other amazing veggies) – so I wanted to share a yummy side dish that is a winner in our house! Dan and the kids LOVED these (as did I) – so I will be making them again very soon (as in this weekend)! I hope you give this simple recipe a try to share with friends, family, or just to devour yourself! They are fresh, delicious, and HEALTHY! Try something new – you won’t regret it! 🙂

INGREDIENTS:

• 1 Bunch – Organic asparagus
• 1 – Large egg
• 1 Cup – Grated parmesan cheese
• 1 Tbsp – Salt free “All Purpose Seasoning” (my fave is Bragg Organic Sprinkle 24 Herbs & Spices Seasoning)
• 1 – Lemon
• Sea salt and pepper to taste

INSTRUCTIONS:

• Preheat the oven to 400 degrees F.
• Line a baking sheets with parchment paper or foil for easy cleanup.
• Using a fork, beat the egg in a bowl with about 1 Tbsp of water. Once the egg is thoroughly beaten, pour into a shallow dish.
• In another shallow dish, stir together the Parmesan cheese and All Purpose Seasoning.
• Next prep your asparagus. Wash it wellin cold water andtrim the ends. Pat dry with a paper towel (you can compost paper towels so be sure to do so).
• Dip the asparagus in the egg mixture until they are fully coated.I recommend doing 3-4 at a time, unless you use a larger shallow dish.
• Next move the asparagus into the cheese mixture evenly coatthem on all sides.
• Transfer the asparagus to the baking sheet. Be sure to keep the asparagus in a single layer and not touching. If you need a second baking sheet, that is fine. Prep it the same as the first baking sheet. For reference – I was able to fit all of my asparagus on a single sheet without an issue.
• Bake for about 10 min, until they are golden brown. If you really want them to have some color, you can throw them under the broiler for 1-2 min but don’t overdue it or they will burn.
• Wash lemon and cut in half. Squeeze some fresh lemon juice on top of the asparagus. The pop of fresh lemony acid is perfect on this dish!
• You can also sprinkle with a touch of sea salt and fresh cracked black pepper. It’s best to season these while they are still hot.
• Serve them on their own or with an aioli! Enjoy!

The beauty of this recipe is that you can replicate it with other spring veggies and spices! Try this same exact recipe with cleaned French green beans! They are delicious and get a little crunchier than the asparagus. You can also add a little cayenne pepper for a touch of heat. I don’t usually add the cayenne because the kids are still pretty little, but it’s worth it for those who like some spice! Give both veggies a try and see how delicious this healthy new favorite is!

XOXO