If your child is anything like mine, she loves corn dogs. And if you are anything like me you cringe at the thought of her consuming all of that fat, oil, and who knows what is really in a hot dog.

Disclaimer: I’m not going to be a hypocrite. I love a corn dog from the Texas State Fair. Oh. My. Word. Awesomeness on a stick. I mean you have to have one deep fired corn dog a year, right?

That’s why I’ve been trying to find a healthier substitute or version of a corn dog that Mia would like. After months of trying to put together a cornbread recipe that was healthier for us than the traditional oil laden recipes and finding a natural, uncured, no preservatives, antibiotic and hormone free hot dog, we were in business. The secret ingredients to these corn dog muffins are healthy low-fat buttermilk and Greek yogurt in replace of oil. Low-fat buttermilk and Greek yogurt are super healthy with probiotics, riboflavin, protein, vitamin B12, and zinc.

A savory beef hot dog wrapped in a blanket of slightly sweet cornbread make these homemade healthy mini corn dog muffins a perfect snack or lunch for everyone – not just the kiddos.

Healthy Mini Corn Dog Muffins makes 24

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 3/4 cup low-fat buttermilk
• 3 Tablespoons Greek yogurt
• 1 cup frozen corn kernels
• 4 beef hot dogs, preferably natural/antibiotic and hormone free

Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.

In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well.

Once the wet ingredients are combined, add the corn kernels and stir.

Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix.

Spoon the batter into the muffin cups, filling the cups 3/4 full.

Next, slice the hot dogs into 1 inch segments.

Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean.

Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).

You can’t ever beat a Fletcher’s corn dog from the fair but you can come pretty close without the worry of what you are putting on your child’s lunch plate. Enjoy.

Sometimes a sandwich is so good that you have to talk about it. This one comes from the one and only Martha Stewart team and I thought I’d share.

It’s simply a little ham, pear, gruyere and arugula…

pressed together (don’t you love my expensive and top of the line panini press?)…

to form one of the most delicious, mouthwatering, salty and sweet, heavenly sandwiches on this planet. This is now one of Mia, the resident 3 year-old’s, favorites.

For the recipe visit: Pressed Ham and Pear Sandwiches

Brown Butter Pumpkin Rice Krispie Treats. Six words never sounded so good together. And from the five test batches I made this week my family can assure you they taste just as good as they sound. This is a great Halloween treat to make with the kiddos. Mine was in Rice Krispie Treat heaven this week.

Made in the traditional Rice Krispie Treat square or these spooky pumpkins, these Brown Butter Pumpkin Rice Krispie Treats will be one of the most decedent Rice Krispie treats you have ever had and perfect for that Halloween party.

Brown Butter Pumpkin Rice Krispie Treats makes 12 treats

• 5 Tbs butter, unsalted
• 1 16 ounce package of marshmallows
• 1/3 cup pumpkin puree, canned or fresh
• 1/2 tsp pumpkin pie spice
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp vanilla extract, or paste
• 1/4 tsp sea salt
• 7 cups Rice Krispies Cereal or other puffed rice cereal

• for squares: 1 cup dark chocolate chips (60% cacao or higher)
• for pumpkins: 12 tootsie rolls, green cookie icing

In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize. This will give the treats a nice nutty background flavor.

Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.

To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.

This next step is important, listen up. Step away from this insanely good smelling marshmallow goop for at least 5 to 10 minutes. Stir occasionally until the marshmallow mixture cools and becomes thicker. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.

For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats.

This is what I had for breakfast this morning. Don’t judge. They are everywhere. So very good, like a pumpkin pie dipped in dark chocolate.

Now if you are feeling a little Martha Stewartish, make some gooey pumpkins:

For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable.

Grab a large handful and form into a ball. Greased hands help with this.

Insert a tootsie roll at the top for a pumpkin stem.

With green cookie frosting (I confess I bought mine at the store), create pumpkin vines and leaves around the base of the stem.

Allow the frosting to dry and then watch your three-year-old, if you have one, turn into a green frosting covered sugar maniac.

Simple, insanely delicious, and fun these Brown Butter Pumpkin Rice Krispie Treats are one of our favorite Halloween sweets!

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Brown Butter Pumpkin Rice Krispie Treats makes 12 treats

• 5 Tbs butter, unsalted
• 1 16 ounce package of marshmallows
• 1/3 cup pumpkin puree, canned or fresh
• 1/2 tsp pumpkin pie spice
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp vanilla extract, or paste
• 1/4 tsp sea salt
• 7 cups Rice Krispies Cereal or other puffed rice cereal

optional ingredients:

• for squares: 1 cup dark chocolate chips (60% cacao or higher)
• for pumpkins: 12 tootsie rolls, green cookie icing

1.In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize.

2.Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.

3.To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.

4.This next step is important. Stiring occasionally allow the marshmallow mixture to cool and become thicker. This takes about 10 minutes. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.

5.For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats. Allow the chocolate to set then serve.

 6. For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable. Grab a large handful and form into a ball. Greased hands help with this. Insert a tootsie roll at the top for a pumpkin stem. With green cookie frosting create pumpkin vines and leaves around the base of the stem. Serve.

With school well under way, it’s a daily task to keep my daughter’s lunches healthy while being exciting and delicious enough for her to want to eat. When I was contacted by City Of Hope to write a healthy back to school recipe for their Superfoods Initiative I immediately thought of a simple, colorful, nutritious blueberry and pomegranate smoothie. Smoothies are very enticing for kids and the best part about packing a smoothie for your children’s school lunch is that you can make it the night before, store it in a freezable container, pack it the next day, and once it’s time to eat lunch the smoothie has thawed into a cold delicious treat.

City of Hope is a leading research and treatment center for cancer, diabetes, and other life-threatening diseases. Everyday they pursue new and better  ways to improve the lives of millions around the world and one way they are accomplishing that is through spreading the word about healthy eating. Researchers at City of Hope have found five foods that fight cancer: pomegranates, mushrooms, blueberries, grapes, and cinnamon. Join City Of Hope’s Superfoods Innititave on Facebook to learn more and find many healthy recipes each week.

Blueberry & Pomegranate Smoothie makes 1 cup

• 1/2 cup fresh or frozen blueberries
• 1/2 cup fat-free or 2% Greek yogurt
• 1/4 cup pomegranate juice
• 1 tsp honey

1.Place all ingredients in a blender and blend on medium until mixed and smooth. If serving immediately, pour into a cup and serve.

2.If packing the smoothie for a school lunch: Pour into a freezable cup with a lid. A BPA free cup is preferred.

3. Place in the freezer and freeze overnight.

4. Place the frozen smoothie in a lunch box and by the time your child is ready for lunch the smoothie will be thawed and perfectly cold and delicious.

As a proper Texas girl, I have been in love with tortillas since birth. Everything is better when wrapped in a tortilla. But as a mom I have become increasingly aware of the excess and unnecessary ingredients in packaged tortillas. For the major packaged tortilla brands this includes a long list of preservatives, MSG (seriously why?!),  hydrogenated oils, corn syrup (again why?) and other things that if we simply made them at home would never ever be in a tortilla recipe.

But who has the time to make tortillas on a daily basis? Not I said the fly. That’s why I was thrilled to give Tortilla Land flour tortillas a try. With five simple ingredients; wheat flour, water, canola oil, salt, and sugar, Tortilla Land Flour Tortillas are all natural, no cholesterol, no saturated fat, and 0 trans fat. A massive burrito size tortilla is the same amount of calories and less fat than most major brand taco sized tortillas I found.

Because Tortilla Land Tortillas are made without preservatives and all-natural ingredients they are packaged uncooked. Simply place on a medium high skillet and wait about 30 to 45 seconds until bubbles start to rise. Flip the tortilla and cook for an additional 30 seconds until golden. In 60 seconds you have a fresh practically homemade tortilla.

The verdict: Amazing! These tortillas reminded me of the fresh tortillas that my nanny’s mom would make and I would devour when I was younger. Thin, flavorful, and remarkably fresh, Tortilla Land Flour Tortillas are perfect for quesadillas, tacos, wraps and more. Trust me I tired them on everything. Two slippers up!

Pros:

• all natural
• fresh
• no preservatives
• 5 ingredients
• no cholesterol
• great taste and texture

• Tortilla Land Flour Tortillas 1 to 2 per person
• eggs, 1 per tortilla
• cheese, cheddar or monteray jack
• variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
• variety of cooked breakfast meats such as: bacon or breakfast sausage

Preheat oven to 350°F. Chop your vegetable and meat choices in small pieces.

In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.

I don’t know what it is about kids and dip. I swear sometimes I should put my daughter’s dinner in the blender when she’s being picky and serve it as a dip and maybe then she would eat it. Here’s a simple, quick and tasty treat for everyone. White bean spinach dip is the perfect healthy, finger food for baby (from 8 to 10 months), school lunch, after school snack, or elegant enough to serve at a party.

White Bean Spinach Dip  makes 1 1/2 cups

• 1 can (16oz) white (great northern) beans
• 1 cup packed baby spinach
• 1/4 cup Parmesan cheese, freshly grated
• 3 Tbs extra virgin olive oil
• 1/2 Tbs rosemary, fresh or 1 tsp dried
• 1 tsp lemon juice*
• 1/4 tsp sea salt

It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.

Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)

• 1 pint strawberries, organic if possible
• 2 medium peaches, organic if possible
• 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
• 3/4 cup peach nectar

Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.

Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.

When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.

Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.

Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.

I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.

There’s nothing better than taking a bite of slightly sweet and toasty homemade granola to drown out the bickering between a dog and a two year old little girl. Yes, they bicker. No, I didn’t realize adopting a 60 pound lab meant adopting a another toddler and yes, I’m considering never having anymore children because my hair is quickly turning grey. There’s also the possibility of me entering a psych ward soon. But for now I have the crunchy bites of heaven covered with milk to save my sanity and make me smile when I realize that my once white dog is now neon blue and a beheaded Barbie rolls under neath my feet.

Dried Cherry Coconut Granola makes 10 cups

• 4 cups oats
• 2 cups almonds
• 2 cups raw shredded or flaked coconut
• 1 1/2 cups dried sweet or bing cherries, pitted
• 1/2 cup virgin coconut oil*
• 1/2 cup honey
• 2 Tbs pure maple syrup

*the low down on virgin coconut oil, in case you were wondering: Virgin coconut oil is one of the safest oils to cook with. It does not contain trans fatty acids and does not break down. Coconut oil is known as the “energy fat” and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy unlike most oils. So, in conclusion it’s pretty healthy.

Preheat oven to 300° F.

With a sharp knife, coarsely chop almonds. If you have little kiddos like I, you might want to chop the almonds in pieces they can handle.

In a large bowl, combine oats, chopped almonds, shredded coconut, and cherries. I like to chop the cherries a bit so that Mia can eat them easier. Warning: little hands find their way into this recipe fast. Dried Cherries may be irresistible to some. Proceed with caution.

In a small bowl or measuring cup combine coconut oil and honey. Mix well.

Pour the coconut oil/honey mix into the oats and stir well until combined.

Spread evenly on a large baking sheet (11″x17″) and place in the oven. Bake for 30 minutes, stirring occasionally, until the oats are golden.

Allow to cool completely before serving or storing. Store in an air-tight container.

Perfect on cherry Greek yogurt. Have you noticed I’m addicted to Greek Yogurt lately?

I’m going to make this short and sweet. This recipe is pretty flippin’ delicious and super quick and easy to make. For years I’ve been making a smaller appetizer version of this using wonton wrappers and it wasn’t until recently that we started using the same technique to make a healthy baked “egg roll” for dinner. This one is definitely Mia, aka 2 year old, approved.

Baked Chicken Spinach & Artichoke Egg Roll makes 12

• 2 cups baby spinach
• 1 1/2 cup cooked chicken
• 1 cup artichoke hearts (about 10 hearts, I use frozen and thawed)
• 1 cup fontina or mozzarella cheese, shredded
• 1 Tbs dried Italian herb mix*
• 1/4 tsp sea salt
• 3 Tbs strained Greek Yogurt (I use Fage)
• 12 egg roll wrappers
• 2 Tbs water
• marinara for dipping

* Italian herb mix = 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried rosemary or any store bought mix will do

Preheat oven to 400°F.

Finely chop spinach and place in a large bowl.

Strain all water from frozen or canned artichokes, chop and place in the same bowl as the spinach.

I LOVE roasted chicken, don’t you! This is a great way to use leftovers of a chicken you roasted yourself or a store bought rotisserie chicken. Dice cooked chicken in small pieces and place in the bowl.

Place the cheese, herbs, and salt in the bowl with the chicken spinach and artichokes. Stir to combine.

Now add the Greek yogurt. We use the 2% Fage yogurt but if you would rather something more decedent you may substitute with mascarpone cheese. Stir well to combine.

On a flat surface, lay out the egg roll wrappers with a point facing you making a diamond shape. Place two heaping spoonfuls of the chicken, spinach, and artichoke mixture at the lower point of the wrapper.

Fold the lower point over the filling.

Next, roll the egg roll towards the upper point

…and then fold both sides of the egg roll wrapper inward.

Finally, pour water into a small bowl. Dip your finger in the water and spread on the remaining point of the egg roll wrapper.

Fold the final point over onto the egg roll to seal. Now you have an egg roll ready for cooking! Place on a baking sheet lined with parchment paper and spray the rolls lightly with cooking spray (like PAM). Place in the oven and bake for 12 to 15 minutes until golden.

Allow to cool and serve with marinara on the side. Simple, delicious, and healthy, baked egg rolls are a perfect food for the whole family and an easy meal for kids to make.

There’s nothing better in the summer than a refreshing granita and I’ve made quite a few. Granitas have even been my close friend during those teething days with Mia. Her favorite, cantelope and mint, was devoured daily and helped sooth her swelling gums.

I love granitas because they are supper simple to make and like a good dress can be dressed up or down with the addition of a touch of liqueur. This grapefruit and rosemary granita is so delicious and is my favorite yet! Don’t be put off by the rosemary my friends, it a delightful and elegant pairing with the grapefruit and will surprise you.

grapefruit and rosemary granita serves 4

• 1 cup water
• 1/2 cup sugar
• 1 rosemary sprig, 7 inches
• 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
• 1/2 cup vodka, optional

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Here’s a little note: I am a rosemary lover, my husband not so much. I like this granita with two sprigs of rosemary and he thinks I’m just a little crazy. So, if you are like me you might consider an extra sprig. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp. You could just go and buy grapefruit juice but where is the fun in that and I promise you it will not be as good!

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka (by the way I know I don’t have to really say this but I’m going to anyway: do not add vodka if you are serving this to your kids). Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours.

Serve and enjoy!

Today, I made Mia her own batch the exact same way as the grapefruit rosemary granita using fresh squeesed orange juice with no simple syrup. Oranges are in season and super sweet already. She loved it.