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

Who doesn’t love a good brittle? This recipe is super customizable, fast, easy, and you can use almost any topping – so get creative! I’ve made this for Thanksgiving, Christmas, various holiday parties and most recently, for Easter (today)! I hope you enjoy this recipe and have as much success as I have had with it!

INGREDIENTS:

• 14 to 16 – Graham Crackers (approximately)
• 1 1/2 Sticks – Organic butter (unsalted and salted both work)
• 3/4 Cup – Packed brown sugar (light and dark work)
• 1 1/2 to 2 Cups – Chocolate chips
• Sprinkles in the colors of the closest holiday
• Optional: Unsweetened organic shredded coconut

NOTE: These can be made vegan by substituting Earth Balance butter substitute (1:1 substitute) and vegan chocolate.

INSTRUCTIONS:

• Preheat oven to 400 degrees F.
• Line your baking sheet with foil or parchment paper.
• Line the entire pan with graham crackers. You may need to break some to get the entire pan covered – which won’t be noticeable after these are done. Set
  the baking sheet aside.
• Put your butter into a saucepan and melt on medium heat.
• Once melted, add the brown sugar and stir to mix everything together and keep the sugar from burning.
  Once the mixture is at a boil, keep stirring and let boil
  for 2 minutes. Take off the heat and poor mixture on top of the graham crackers. Spread evenly using a spatula.
• Put baking sheet in the oven for 6-8 minutes, or whenever it is bubbling.
• Use your oven mitts and take the baking sheet out of the oven. Sprinkle the chocolate chips evenly on top of the crackers. Let sit for 2 minutes so the chocolate has time to melt.
• Use spatula to gently spread the melted chocolate evenly from edge to edge.
• Sprinkle your toppings evenly on top of your brittle (today I used Easter sprinkles and coconut).
• Let the pan sit for about 1 hour on the counter – or until it is at room temperature. I like to put the
  cool pan in the freezer for another 30-60 min before I cut it.
• Cut into desired serving sizes with a sharp knife. 
• Store in a tupperware in the fridge or freezer. It is ridiculously good frozen and even better with coffee as a snack!

OTHER POSSIBLE TOPPINGS:

• Pecans
• Walnuts
• Peanuts
• Dried cranberries
• Pumpkin seeds
• Sunflower seeds
• Mini marshmallows
• Crushed peppermints or even Andys mints (great for the holidays)
• Crushed candy (leftover Halloween or Valentines Day candy)
• Colorful sprinkles for any upcoming holiday or the current season
• Crunchy cereal (kix, golden grahams, etc.)
• Mix salty and sweet toppings for a great combination
• Use semisweet, dark or white chocolate chips depending on your preference. My favorite is semisweet – although white chocolate shows sprinkles really well (see photo below).

NOTE: For the holidays I use semisweet chocolate chips and top it with dried cranberries, unsalted pumpkin seeds and sunflower seeds, and a sprinkle of sea salt. It’s delicious and fits the holiday season well! Perfect to serve at or bring to a party!

ENJOY! XOXO

Healthy Banana Chocolate Cranberry Muffins! Say that 3 times fast! 😉 These turned out so yummy  – and I don’t feel bad eating them or giving them to my kids! Give them a try – you won’t regret it!

INGREDIENTS:

• 1 – Box banana bread/muffin mix
• 3 – Ripe bananas
• 3 tbsp – Raw cacao powder
• 1/3 Cup Dried cranberries (juice sweetened if you can find them)
• Organic coconut oil (melted)
• Water
• Cupcake liners

NOTE: The ingredients above are based on my boxed mix and my modifications. If your boxed banana bread mix asks for other ingredients like an egg, etc. – make sure to follow that as part of the instructions. I chose not to use any butter and used coconut oil instead. That is an easy swap that you can make no matter which boxed mix yo use. The cranberries and cacao were additions that I decided to add and that will work seamlessly with your boxed mix as well. Hope this helps!

INSTRUCTIONS:

• Preheat oven to the temp listed on your boxed banana mix. My box lists 375 degrees F – but be sure to use the temp listed on your box. If interested – this is my favorite boxed mix for banana muffins and more! I get it at my local Whole Foods but you might be able to request it at your local grocery if they don’t already have it. 🙂
• Peel your ripe bananas, put in a bowl, and mash them with a fork. I like them to be really mashed well – almost smooth with some small lumps.
• My boxed mix listed 1/2 cup of canola oil and a 1/4 cup of water. I chose to use coconut oil since it has so many wonderful health benefits – and I think it is delicious! You can substitute coconut oil for whatever the amount of oil your boxed mix asks for. In this case, I added 1/2 cup melted coconut oil and 1/4 cup water – and mixed well with a spatula.
• Next add in 3 tbsp of raw cacao powder. If you are new to this ingredient – it is not sweet like other chocolate powders. In this recipe, you do not need to add any sugar as there is plenty from the bananas and boxed mix. Stir well with the spatula. Like organic coconut oil – this also has wonderful health benefits yet adds some yummy chocolate flavor without the calories and sugar of adding chocolate chips! Yay!
• Next add 1/3 cup of juice sweetened cranberries. I am a huge fan of these cranberries because they are not sweetened with sugar. They are usually sweetened with apple juice with does have sugar in it – but it is much less sugar and a lot more natural. My kids love them and so do I! They are also great in salads! 😉 Stir the cranberries into your batter so they are evenly distributed.
• Put your cupcake liners into your muffin pans. This is a really fun thing to let your kids do! They feel like they are really helping and it is super easy – my 20 month old was able to assist! I used Spring colors since it is spring time and they are really pretty.
• Evenly distribute the batter between your 2 muffins pans. You will have enough to fill all 12 evenly so take your time filling them part way and then topping them off so they are all pretty equal.
• Put muffins pans into the oven for the specified time listed on your boxed mix. My box mix only had timing for a banana loaf (50 min or so). Because timing was not listed for muffins, I checked them at 15 min by inserting a toothpick into the center of a muffin. Batter stuck to the toothpick so I put them back in for another 5 min. I checked them the same way and no batter stuck to my toothpick – they were DONE! Yay! I recommend checking them a couple minutes earlier than what is listed on the box to be safe. If you have a boxed mix that only lists the loaf timing (like me) – try checking it around the 15 min mark. If batter sticks to your toothpick, put them back in and check again after a couple of min.
• Take our your muffins once they are done and let them cool for 10 min.
• Enjoy warm or let them cool all the way! Either way they are so yummy!

NOTE: I use silicone muffin pans and I LOVE them! Click HERE if you are interested in getting some and want to learn more. If you are new to this type of pan – they are wonderful and can be used for so many things…baked egg “muffins” for easy breakfast on the go (recipe coming soon), cupcakes, brownie cups, cookie cup molds, and more! They also cool down fast and you can get your creations out of these molds a lot easier than using hard pans. If you choose to use silicone baking pans of any type – put them onto a baking sheet for support.

ENJOY! XOXO

Spring has sprung! That means playing outdoors, having BBQs, and eating yummy treats made with fruit! I have an easy one for you – so listen up!!! 🙂

INGREDIENTS:

• Coconut spray (or preferred cooking spray)
• 1 – Box white or yellow cake mix
• 1 – 12 oz Bag frozen blueberries (organic)
• 1 – 12 oz Bag of frozen peaches (organic)
• 1/4 cup Raw and unsalted pumpkin seeds (pepitas)
• 1/4 cup Raw and unsalted sunflower seeds
• 1/3 cup Rolled oats
• 1/2 cup Coconut oil (melted)

INSTRUCTIONS:

• Preheat the oven to 350 degrees F.
• Spray a 9 by 13 inch baking dish with your coconut (or other) cooking spray.
• Cut open both bags of frozen fruit and pour into the sprayed baking dish.
• Evenly distribute the dry cake mix over the frozen fruit.
• Sprinkle top with the seeds and oats.
• Evenly drizzle the melted coconut oil over the entire baking dish.
• Bake about 55 minutes – or until golden brown. Take out and let sit about 5 minutes. Thats it!

Serve this delicious and crazy easy treat with family and friends! Top it with vanilla bean ice cream or whipped cream! I personally love home made whipped cream because it isn’t very sweet and is the perfect topping for this treat!

Enjoy! xoxo

This lemon chicken is a favorite in our house. It’s super easy, takes pretty much no prep, and is very healthy! I use organic ingredients, no salt, and then bake it!

My whole family loves this dish and it goes with pretty much any veggie or other side dish. Personally, I’m a fan of serving it with fresh cherry tomatoes, avocado slices, corn on the cob and quinoa. Sometimes I like to serve the chicken with alphabet fries – so we can make words while the kids eat 🙂 The options for sides are endless – so let me give you the recipe for this main dish so you can try it out!

INGERDIENTS: 

• 2 lbs – Organic boneless skinless chicken thighs
• 3 – Organic lemons
• 3 to 4 tbsp – Organic salt free all purpose seasoning
• 1 – 3 quart baking dish
• Coconut spray (or preferred cooking spray)
• Parchment paper

INSTRUCTIONS:

• Preheat oven to 400 degrees F.
• Lightly coat baking dish in cooking spray.
• Put all of the chicken thighs into the baking dish (they can touch each other).
  

• Wash the lemons and cut into wedges.

• Nestle the wedges between the chicken.
• Sprinkle the tops of the chicken with the all purpose seasoning.
• Spray the top of the chicken with cooking spray.
• Cut parchment to fit on top of the
  baking dish. Cover the chicken with parchment and push it down. The cooking spray will help it stick a bit. Tuck any little corners down between the chicken and baking dish.
• Bake for about 35 min or until chicken thighs have an internal
  temp of 165 degrees F on an instant read meat thermometer (if you don’t have one – it’s a MUST have in the kitchen).
• Take baking dish out of the oven
  and be careful as there will be a
  lot of juice in the dish from the lemons.
•  Take chicken out of the baking dish
  and place on a platter. I cut it into little pieces for the kiddos, but this is best served whole for adults and older kids.
• Serve with preferred side dish…veggie, pasta, rice, quinoa, salad, etc.  You can make this chicken and even use it as the main dish with leftovers as the side! Talk about a great way to use what you have in the fridge! 🙂

ENJOY! XOXO

Who doesn’t love lasagna? That being said – it can be a pain to make. I’m taking the work and mess out of lasagna AND making it healthier! Perfect for a weeknight meal! Get ready to try this out soon – it’s delicious and easy. It was a BIG win in my house! 🙂

Keep scrolling down for the Ingredients and typed Instructions 

INGREDIENTS:

• 1 – 28 oz Can diced fire roasted tomatoes
• 1 – 15 oz Can tomato sauce
• 1 – 11 oz Package Beyond Beef (or your fave meatless crumbles)
• 1/2 Teaspoon – Garlic powder (not salt)
• 1 Teaspoon – Fresh ground black pepper
• 1 Teaspoon – Dried oregano
• 1 Teaspoon – Dried basil
• 4 cloves – Garlic (minced)
• 1 – Bayleaf
• 1 – Organic yellow onion
• 4 Cups – Water
• 2 – Vegetable bouillon cubes
• 8 oz – Lasagna noodles (about 10 no bake noodles)
• 1/4 Cup – Chopped parsley (garnish)
• Shredded mozzarella (garnish)

NOTE: This is vegetarian lasagna soup recipe. It’s a great way to get more veggies into your kids diet! If you prefer to use ground beef, cook about 1 lb in a large skillet over medium high heat for 6-8 min (or until cooked through). Drain on a paper towel lined plate before adding to the your slow cooker. I prefer using Beyond Beef as it adds the same texture, is a lot less work, and adds a ton of vegetables to this meal. My meat loving family doesn’t even know the difference 🙂 Yay! It has 13 g of protein, half the fat of ground beef, is gluten-free, soy-free, has no cholesterol, antibiotics or saturated fat! You can learn more about Beyond Beef on their product page. I’m obviously a fan! lol!

Ok – now to the good stuff…how to make this deliciously easy meal!

INSTRUCTIONS:

• Plug in your slow cooker and turn on low.
• Open tomato sauce can and diced fire roasted tomatoes can – dump both into slow cooker.
• Add 4 cups of water and the 2 vegetable bouillon cubes.
• Add the garlic powder, pepper, oregano, basil and bay leaf.
• Add the entire package of Beyond Beef.
• Mince the 4 cloves of garlic and dice the entire yellow onion – add both to slow cooker.
• Cook on high for 5 1/2 hours or on low for 7 1/2 hours.
• About 30 minutes before serving, break up the 10 lasagna noodles and add to the slow cooker.
• Serve hot and garnish with shredded mozzarella and chopped parsley.

Other fantastic veggies you can sneak into this recipe:

• Baby spinach (chopped and added at the same time as the noodles)
• Diced mushrooms (add at the same time as onion)
• Diced bell peppers (add at the same time as onion)

Other fun ways to garnish:

• Fresh basil (chopped)
• A dollop of ricotta cheese
• Red pepper flakes
• Grated parmesan cheese

ENJOY! XOXO

Looking for something yummy, easy and a little special for breakfast? On the weekend it’s a little less chaotic in the morning – so I enjoy making something extra yummy for the family. That being said – I’m also exhausted after a long week of juggling schedules and checking things off of my to-do list!

This recipe has a kitchen hack that you can use in many other ways. It’s special (hot out of the oven) and isn’t full of sugar (like many baked breakfast treats). You can also customize these in any way you want! I’ll tell you how in a few – but first – let’s get our Ham & Cheese on! 🙂

INGREDIENTS:

• 1 – Container crescent rolls
• 4 – Slices of ham (cut in half)
• Grated cheese of your choice (I used parmesan)

INSTRUCTIONS:

• Preheat oven to temperature specified on package of crescent rolls. The kind I use specifies a temp of 375F.
• Line baking sheet with foil. Do not spray – leave it dry.
• Open (pop) the container of crescent rolls and unroll the dough.
• Separate the triangles and place them on the baking sheet. Fill each with a half slice of ham and about 1 tbsp grated cheese. Do not overstuff!
• Roll up each crescent roll and make sure they are spaced out on the baking sheet (not touching each other).
• Put in oven for the baking time specified on the crescent roll package. I baked my ham and cheese rolls for about 11 min.
• Take out of the oven when golden brown – and serve 🙂
• Enjoy!

The kids loved these little breakfast treats – and so did my hubby! You can see Gabe lounging and munching away. I got a big smile full of ham and cheese – but I’ll take it! Big win for mommy!

The nice thing about this recipe is that you can customize them any way you like. I don’t eat meat, so I didn’t put ham in a couple of them. I kept them cheese only. They were perfect with a little jam on the side.

There are many delicious things you can fill and roll up in these! Some examples include:

• PB&J (perfect for lunch boxes)
• Fig preserves and cheese
• Cheese and breakfast sausage links (precook meat) – almost like pigs in a blanket
• Banana slice with hazelnut spread
• A couple of chocolate chips (like a mini chocolate croissant)
• A little diced apple with shredded cheddar
• Cream cheese with a sprinkle of cinnamon and sugar
• Veggie cream cheese for a savory treat
• Bacon and cheese – great as a side next to scrambled eggs
• Shredded mozzarella and a dollop of pizza sauce

So many possibilities exist! Use what you have on hand and make something yummy, easy and special as breakfast, snack, lunch box treat, etc!

The brand of crescent rolls I like to use are organic, have no bleached flour, no hydrogenated oils, and no artificial preservatives – so I feel like this kitchen hack is still on the healthier side. There are so many options out there – pick what you prefer.

Have fun with this recipe and I hope you enjoy it as much as my family does!

XOXO