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.

Huevos rancheros breakfast cups with salsa verde is a modern twist on the traditional Mexican dish of fried eggs on corn tortillas with refried beans and a light tomato-chili sauce. It’s The Husbands favorite Sunday brunch meal and in Texas you can find it at almost every restaurant except here the common tex-mex version is served with red enchilada sauce. This version is a simple and fun take on this delicious dish that would be fast and perfect for any brunch party or just to pump up your typical breakfast. Ok…enough talk I’m getting hungry.

Huevos Rancheros Breakfast Cup with Salsa Verde for 1 easily multiplied

• 1 uncooked flour tortilla, burrito size*
• 2 Tbs refried beans
• 1 egg
• pinch salt and ground pepper
• 1 Tbs grated cheddar or monterey jack cheese
• 3 Tbs salsa verde**

Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).

Plate with salsa verde and garnish with cilantro if you wish.

Since the tortilla is not cooked prior to baking it fluffs up as it were fried and makes a light crispy basket for the delicious salty beans, egg and tangy salsa verde. Traditionally, huevos rancheros is served with a runny yolk and I love a runny yolk but I got distracted for this shot by a large white dog chasing a very fat cat through my kitchen and let the egg over cook for my tastes. Oh well, it was just as wonderful.

Check out this kid-friendly tortilla breakfast cup post using the same technique and get the whole family involved. Have a great weekend!

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 make frittatas on a weekly basis. It’s a simple one dish family meal that everyone loves. Every week I use a different combo of veggies and cheeses to mix things up a bit. Last week, while trying to clear out the fridge, I made this spinach and lemon spaghetti frittata with feta and basil. Although it was different from the usual it was absolutely delicious and made for a refreshing summer breakfast. Unfortunately, Mia the resident 2 almost 3 year old, is not a fan of this particular frittata (a little too eclectic breakfast fare for her pallet) and I promised next week I would make her favorite potato, Canadian bacon, tomato and parmesan frittata. And yes, I promise to post that in the future because it is really good and one of our family faves.

Spinach and lemon spaghetti frittata with feta and basil is a uniquely bright and delectable summer breakfast. It’s also a great way to use up leftover pasta.

Spinach & Lemon Spaghetti Frittata with Feta and Basil serves 4 to 6

• 6 eggs
• 1/2 cup milk
• zest of 1 lemon
• 1 tsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 tsp extra virgin olive oil
• 1 cup cooked spaghetti
• 1 cup baby spinach, chopped
• 3 Tbs feta cheese, crumbled
• 2 Tbs fresh basil, chiffonade (cut into thin strips)

Egg in the basket, egg in hole, ball in pocket, hen in basket, elephant egg(?), bird’s nest, Mary’s special egg (<-you’re mama must of loved you) sunshine toast, toad in hole (which, by the way, did you know is something completely different than an egg on toast…true story) all awesome names that you told me recently on twitter for this favorite childhood dish. Egg In Basket is actually an Americanized version of the traditional Spanish appetizer Gallina de Madre, or Mother Hen Toast, made with thick country bread and serrano ham. YUM! For today’s purpose we’re just having the simplified version with what I have on hand.

Egg In Basket with Tomato and Scallion is a fun and delicious family meal especially when you get the kids involved by letting them choose their own toppings. Mia is a big fan of cheddar cheese and tomato.

Egg In Basket with Tomato and Scallion serves 4

• 4 slices of bread, today I’m using 7 grain
• extra virgin olive oil
• 4 eggs
• 6 cherry tomatoes
• kosher salt and black pepper
• 1/4 cup shredded parmesan cheese
• 4 scallions (green onion)

Preheat oven to 400°F.

Slice the tomatoes and the scallions. Set aside.

Arrange bread on a baking sheet. Drizzle olive oil on each slice. I’m using garlic infused oil and sweet baby it’s delicious. Place the bread into the oven and bake for 8 minutes.

Remove from the oven and with your fingers, gently press a 3″ x 3″ indention into the middle of the bread.

Crack an egg into a small bowl.

Next, slowly pour the egg into the indention on the bread. Repeat with the remaining eggs and slices of bread.

Place 6 tomato slices on each egg and sprinkle with a pinch of salt and a pinch of freshly ground pepper.

Carefully, place the baking sheet in the oven and bake for another 10 minutes for a perfectly runny egg yolk and cooked whites (bake for 12 minutes for a slightly runny egg and 15 minutes for a well done cooked through egg yolk).

Top with a tablespoon of freshly shredded parmesan cheese and a pinch of scallions or top with whatever the kiddos like (cheddar cheese, crumbled bacon… you get the idea). Egg in basket, a perfectly light, simple and delicious family breakfast.

Warning: there is nothing low-cal about these delicious and insanely addictive sweet potato cinnamon pull-apart buns! So, you might have to do another 20 minutes on the elliptical but your soul will thank you! Check out the story behind these sinful breakfast treats and how to make them for your family today on Babble.com’s 50 New Recipes From The 100 Best Food Blogs

recipe: sweet potato cinnamon buns

This recipe was made exclusively for Babble.com

In Texas, apricots are right up there with peaches and when they hit the markets you know it’s the beginning of summer.That’s why yesterday when I was at the market I must of lost my head with excitement and bought 5 pounds. Hmmm? What am I going to do with 5 pounds of apricots I kept asking myself as the dog was liking the side of my face and drooling down my arm in the car ride home. That’s when, for some unknown reason, I remembered an episode from the Two Fat Ladies and a chocolate almond crusted tart that I have been dying to make. With a couple of twists and turns and running out of time before dinner, I quickly put this together for a DELICIOUS summer desert (or breakfast *wink wink*).

Rustic Apricot Tart with Almond Crust serves 8

for the crust

• 1/2 cup almonds
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 9 Tbs butter
• 1 egg yolk
• 1 1/4 cup flour

for the filling

• 2 cups strained Greek yogurt (I recommend FAGE)
• 2 Tbs honey

For the apricots

• 4 apricots
• 1 1/2 Tbs brown sugar
• 2 Tbs sliced almonds

Preheat oven to 375°F.

In a food processor, combine almonds, powdered sugar, and salt and process until almonds are finely ground. Add butter and egg yolk and pulse until combined. Next, slowly add flour and pulse until a soft dough forms.

Lightly grease a tart pan with a removable bottom and press the dough uniformly into the tart pan. Now you can be fancy and wrap the dough in plastic wrap, refrigerate for 3 hours, and roll it out to a thin well formed crust but that’s not rustic now is it? Place on a baking sheet. Pierce the dough with a fork numerous times. Cover with foil and add dried beans or pie weighs on top of the foil. This prevents the crust from bubbling. Place in the oven and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown. Allow to cool completely on a cooling rack.

Slice the apricots into eighths and place on a lightly greased baking sheet (I line mine with foil sprayed with cooking spray). Sprinkle the brown sugar on the apricots and place under the broiler for 5 to 8 minutes until the apricots start to slightly brown. Set aside and cool.

While the crust and apricots are cooling, make the filling by combining the yogurt and honey. Mix well.

Next, toast the almond slices in a skillet over medium heat. Remove when they turn golden.

Now time for the good part. Pour the filling into the almond crust and spread evenly. Top with apricot slices and toasted almonds.

Remove from the tart pan and serve.

Sweet, tart and tangy, this rustic apricot tart with almond crust is a refreshing decedent treat perfect for hot summer days. Seriously good.

mmmmmm…. real fresh turnovers. It’s hard to resist these little lovelies in the morning. I grew up eating the the turnovers/strudels that you pop in the toaster and then put icing on. I loved them. Oh they were so good and decided to get Mia some the other day at the store. But before I put the box in the cart I looked at the ingredients and decided I would make them myself to keep as much preservatives, food dye, and things I can’t pronounce out of the equation. Seriously, why do I even look at the label? I know what I’m going to find and then I have this huge guilt trip and then end up leaving the checkout line to put it back on the shelf.  All types of crazy I am! Anyone else have this issue? My theory is cook fresh as much as possible and use the boxed stuff in emergencies or when you just need a break.

I grabbed a book I’m reading and loving the simplicity of these days called, Family Meals by Martha Helms Sinksey. It’s full of seasonal food and kitchen information paired with simple wholesome meals. It’s like a Betty Crocker cookbook for this generation. Anyway, the recipe for cherry turnovers caught my eye and I have been eager to make some. That day Mia and I put our aprons on and got cooking.

Unfortunately, I had to do several attempts at the turnovers because the original directions did not agree with my oven and I burnt two batches. But now I’ve got it down and made some adjustments for my tastes and my gas oven. Here’s the best thing about these turnovers…. they are absolutely freezable for quick future breakfasts! Crazy delicious, these turnovers make a fabulous easy breakfast and gift for your neighbor when your new 70 pound puppy escapes from the yard to try to play with their 8 pound dog.

Black Cherry Turnovers makes 8
adapted and pretty much completely changed from Family Meals

• 1 1/2 cup pitted black cherries, frozen and thawed
• 1/2 cup  granulated sugar
• 1 Tbs vanilla extract
• 1 Tbs all-purpose flour
• 1 pinch Kosher salt
• 1 egg, lightly beaten
• 2 Tbs decorating sugar, granulated can be substituted
• 1 package (2 sheets) Puff Pastry, thawed according to package
• optional extras: for Chocolate Cherry turnovers 1/2 cup dark chocolate chips or for Cherry Thyme and Black Pepper turnovers fresh thyme 2 tsp black pepper

Preheat oven to 400°F.

It’s important to be completely prepped before working with the puff pastry. You will need to keep the pastry cold so it will be flaky when baked. Keep the pastry in the refrigerator until needed. In a bowl, combine the cherries, 1/2 cup granulated sugar, vanilla, flour and salt. Set aside.

In a small bowl, beat the egg and set aside.

Working with one pastry sheet at a time, divide into four squares with a knife or a cutting wheel.

Place the pastry squares on a baking sheet lined with parchment paper. Spoon a large tablespoon of the cherry mixture in the center of each square. Brush two sides with the beaten egg.

At this time if you want to change things up a bit, add some dark chocolate chips, about a tablespoon per turnover, for a sweet kick or…

add a little fresh thyme, about a teaspoon per turnover, and fresh ground black pepper, 1/4 tsp per turnover, for a sinfully savory turnover. This is my FAVORITE!

Fold the pastry dough over creating a triangle. Seal the sides by crimping the edges together with a fork.

Brush the tops with the egg wash.

Sprinkle the tops with decorating sugar.

or a little pepper if you make my favorite turnovers.

With a sharp knife, make a slit in the top of the turnover. You don’t want exploding turnovers! At this point you can wrap in plastic wrap and freeze. When ready remove from freezer and wrap and place on a baking sheet. Bake following directions but add an additional 20 to 30 minutes to the cooking time. Place in the oven and bake for 20 minutes until puffy and golden.

When finished, remove to a cooling rack and allow to cool.

Delicious. Delicious. Delicious.

Ever since we left San Francisco, I’ve been craving quiche. Especially quiche from Tartine. If you’ve ever been to Tartine then you know what I’m talking about. With a smell from blocks away luring in hungry souls, this quaint little bakery in the Mission district is a legendary place to grab a flaky pastry and a cup of coffee. Even the birds form a line to get in this place. No seriously. When I stood (pretty much standing room only) at the window eating (more like trying to keep my daughter’s hands off of my quiche) I watched as a line of birds formed at the door and one by one would sneak their way pass the beautiful little baker shoeing them away with her broom.

Now thousands of miles away from Tartine and nowhere near a french bakery in this town, I’ve been making my own little quiches for the family. My favorite one lately being a leek and ham version. And since I added another 75 pounds to my waist since San Francisco, I’m making this version a little on the lighter side choosing Canadian bacon instead of  my first choice of pancetta and opting out of a crust, thus making it a frittata.

Savory and fluffy these individual leek and Canadian bacon frittatas are the perfect little breakfast treat that everyone will love. Approved by Mia, the resident 2 1/2 year old picky eater.

leek & Canadian bacon frittata makes 6

• 2 cups leeks, washed & chopped (about 2 large leeks)
• 1 1/2 tsp extra virgin olive oil
• 3/4 tsp sea salt
• 4 eggs
• 3/4 cup milk
• 3/4 cup parmesan cheese, shredded
• 1/2 cup Canadian Bacon chopped (about 6 slices)
• 1/4 tsp freshly ground black pepper
• pinch of freshly grated nutmeg
• parchment paper

Preheat oven to 375°F.

Slice the root ends off the leeks.

Making a cut at the dark green leaves, cut the tops off as well.

Slice the leeks down the center vertically, exposing the ribs. Leeks are notorious for sand and unless you like gritty veggies then you must clean the leeks. To do this, simply fan your fingers across the inside of the leeks under running water.

Next, cut the leeks into 1/4 inch crescents. You will want 2 cups.

Over medium-low heat, heat the olive oil and add the leeks and 1/2 tsp of sea salt. Stir. Saute for 5 to 10 minutes, stirring frequently, until the leeks become soft. Turn off heat

In a large bowl, combine the eggs and milk. Whisk until well mixed.

Chop the Canadian bacon into cubes.

To the egg and milk mixture, add the Canadian bacon, leeks, cheese, pepper, the remaining 1/4 tsp of salt, and a pinch of nutmeg. Stir to combine.

Cut 6 5″ x 5″ squares of parchment paper and place in a muffin tin leaving space between each cup.

Fill parchment the paper lined muffin cups with the egg and leek mixture. Place in the oven for 25 minutes.

Remove the frittatas from the muffin tin and allow to cool slightly before eating.

Kid friendly and a great way to introduce leeks! Mia loved them but if you fear that leeks will not be to the liking of your little ones, simply leave them out or replace with 1 cup spinach or broccoli. Oh they’re so good that I’m going to have to go and rescue the last remaining frittata. It’s screaming at me from the kitchen.

A far cry from the popular french street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make! Our own Ashley Bass, creator of Musings of a Mid-Life Mom, created these delightfully fluffy pancakes and has been on my “you know what” daily to post the recipe. Can’t you just picture her in the kitchen on a Sunday saying, “Chickpeas are good in humus, kids like hummus, why not Chickpea pancakes?” I’m not going to lie, although I was impressed with the creativity I was a little hesitant to make them. Finally, last night I decided to reward Miss Mia with pancakes for dinner after she apparently has potty trained herself. {That’s a story for another day, but it’s true. So far I haven’t had to do a thing but purchase a potty. Yes, you are welcome to throw rotten tomatoes at me.}

After making a batch, I have to say I don’t want to make pancakes any other way! A little healthier than your average flour pancake, this chickpea pancake recipe is made with whole wheat flour, applesauce (a little touch from me), and mashed chickpeas that bring a healthy amount of protein, fiber, iron, calcium, and Vitamin C and not to mention they make the pancakes ultra fluffy and moist! Top with maple syrup, honey, or this ginger apple compote for an amazing breakfast or even dinner! Thanks Ash.

Chickpea Pancakes with Ginger Apple Compote makes 16

• 1 1/2 cups Whole Wheat White Flour (you can use white all-purpose as well or mix half wheat half white)
• 1 Tbs Baking Powder
• 3/4 tsp Kosher Salt
• 1 16 oz can Chickpeas or Garbanzo Beans
• 1 cup Organic Apple Sauce, no sugar added
• 1 cup Milk
• 2 Eggs
• 4 Tbs Butter, melted
• 1 Tbs Honey
• 1 tsp Vanilla Extract

**to make a lighter version of this recipe, substitute the milk for 1% and the butter for 1 Tbs extra virgin olive oil. {For those of you on Weight Watchers, this version is 6 points for 3 small or 2 large pancakes and add 1/4 cup of ginger apple compote for 2 points.}

In a small bowl, combine all dry ingredients (flour, baking powder, salt).

Drain and rinse the chickpeas.

Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.

Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.

Add the dry ingredients to the wet and stir until just combined.

Heat a griddle or skillet to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.

With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through. Now you can serve just like this with a little syrup or….

Ginger Apple Compote makes 1 cup

• 2 medium organic apples (I used Fuji), peeled, cored, and diced
• 1 tsp fresh ginger peeled and shredded (with a microplaner) or 1/2 tsp dried ground ginger
• 1/4 tsp vanilla extract
• 3/4 cup water
• 2 Tbs brown sugar

In a saucepan, add all ingredients and bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!

Or if you are anything like Ashley, you can always just throw some mashed chickpeas in pre-made whole wheat pancake mix and make this super fast! But where is the fun in that? Freeze any leftovers and pop in the toaster to reheat. Enjoy.

…and for something a little different, spoon the batter in greased muffin tins and place in a 400° oven for 10 to 15 minutes until cooked through. Crispy on the outside and moist and creamy on the inside these little pancake muffins are insanely delicious. Thank God I didn’t cook many because I really didn’t want to work out for 3 hours today!

Pancakes for dinner? Why, yes please.