Mother's Day Watermelon Sangria

Enjoy a special Treat Just for Mom this Sunday on Mom's special Day, Mother's Day ! 

"Fresh watermelon sangria is like summertime in a glass. Just blend watermelon into a juice, and pour over fresh fruit along with white wine, vodka, and orange liquor."

INGREDIENTS:

12 cups cubed watermelon, divided 1 (750 milliliter) bottle dry white wine 1 cup vodka 1/2 cup triple sec

1/2 cup simple syrup 1 medium lime, quartered 1 orange, cut into wedges 1 cup fresh blueberries

DIRECTIONS:

1.

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving. Source: Allrecipes.com

All Natural Haroset

My husband may this recipe a few years ago as his version on Haroset and I love it.  It is so delicious I could eat it all year round, but he only makes it for me during passover.  So I learned the recipe and now I can make it myself.  Just like everything else I cook, it is super easy. 

Start with your ingredients. Apples, dates and figs are the staple, then I added raisins, walnuts, almond slivers, and sunflower seeds.  Really any nuts/seeds combo works. 

Step 1: 

Dice up all your ingredients and throw them in a bowl or container 

Step 2: 

Add Spices: 

2 small dashes of cayenne pepper

Cover ingredients with cinnamon 

a few dashes of Ginger Powder

a few dashes of salt

Step 3: 

Coat with honey and put in about a 1/4 cup of red wine, any open bottle will do :) 

Step 4: 

Place lid on container and shake it up 

Let the Haroset sit over night and it is ready to eat. 

ENJOY!! 

Got an easy recipe that you love and want to share, 

please email them to abbie@strollersessions.com.

If you make what we post, tell us about it!  

Stroller Sessions

#byebyebabyweight 

#borntoburpee

~Abbie

Creamy Avocado, Artichoke & Kale Dip

CREAMY AVOCADO, ARTICHOKE & KALE DIP

 

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Recipe type: Appetizer, Dip

Serves: 6-8

Ingredients

• 2 cups chopped curly kale
• ½ tablespoon olive oil
• 1 14-ounce can whole artichoke hearts, drained
• 2 small avocados
• 2 tablespoons fresh lemon juice
• 16 oz of sour cream 
• 1 pack of Vegetable Soup Mix
• 1 garlic clove, minced
• ¼ teaspoon sea salt
• black pepper, to taste

Serving Ideas

• tortilla chips
• pita chips
• rice crackers
• sliced vegetables

Instructions

1. Add the kale and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool.
2. While the kale is cooking, quarter the artichoke hearts.
3. Transfer the avocado, kale, and artichoke hearts to a bowl and gently mix together with a spoon while adding sour cream and dry vegetable soup mix.
4. Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables.
5. This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.

Source:  Blissful Basil

Eggs in Purgatory

Another Snow Day? Looks like that may be our fate tomorrow...again. Here is a super easy, yummy, and healthy recipe that will feed the whole family. This is a go to recipe for me, especially when I want something quick. Chances are, you already have everything you need on hand.

This recipe is easily adaptable for any size family. I go with 2 eggs per person for adults and one per child and just adjust the size of the skillet I use accordingly. I have adapted this recipe throughout the years to our liking, but get creative, you can add almost anything to this!

Serve with some great quality crusty bread and enjoy!

Eggs in Purgatory

This recipe will serve 1

      1 tablespoon olive oil

      1/4 of an onion, chopped

      1 clove garlic chopped

      1/4 teaspoon red pepper flakes

      1/4 teaspoon Italian seasoning

      1 x 14 oz can crushed tomatoes

      1 tablespoon tomato paste

      1/8 cup red wine

      ½ teaspoon kosher salt (or to taste)

     1-2 large egg

     1 tablespoon chopped basil

     2 teaspoons grated Parmesan (or more as needed)

     1 splash of chili oil or hot sauce  (optional to serve)

    2 slices white bread (or other bread of your choice to serve

1. Pour the olive oil into a frying pan or cast iron skillet, then grate in (or mince and add) the garlic and the chopped onion, scatter in the chili flakes and Italian seasoning and put the pan over a medium heat, stirring, for 2 minutes.
2. Once the onions and garlic are fragrant add in the tomato paste and stir for 1 minute, then deglaze with red wine. If you don't want to use red wine you can skip all together.
3. Add in tomatoes, basil, salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
4. Crack in the egg (or eggs) leaving them sitting right on top, cover with foil leaving one area open so everything doesn't steam. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, let cook longer if you like a hard yolk.
5. Remove from the heat, sprinkle with Parmesan cheese, fresh basil or parsley, chili oil or a dash of hot sauce, and serve

Apple Pie Energy Bites

Whether you need a quick breakfast, a pre-workout meal, or an easy snack, sometimes you just need something that’s sweet, healthy, and satisfying, all in one.

That’s where these apple pie energy bites come in. The oats, apple, and honey will give you energy, and the almond butter and protein powder will help you stay full for more than two minutes.

Plus, they’re easy to make and since you can store them in a freezer, are ready to go whenever you need a quick bite!

Here’s your Apple Pie Energy Bite recipe:

Ingredients:

1 cup oatmeal
1 scoop cinnamon or vanilla protein powder
1 small apple, diced really small
1/4 cup unsweetened almond butter
2 Tbsp honey
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Total prep time: 20 minutes

Directions:

Dice your apple up really small (just pretend you’re chopping an onion), then mix the apple along with the other ingredients in a medium sized bowl.

Make sure to stir everything together really well—the last thing you want is to take a bite of dry oatmeal (or worse, a giant clump of cinnamon or nutmeg) when you’re eating one of these.

If the mixture isn’t sticking together quite right, just add a little more almond butter or honey until it’s sticky enough you can mold it into small 1-2″ balls.

Place the energy bites on parchment paper and stick them in the freezer, wait 30-60 minutes, and eat! You can also put them in the fridge instead and eat them fresh after chilling them for an hour or so, but I like them best frozen.

Macros (per 1/9 recipe):

Calories: 107
Protein: 5.3g
Carbohydrates: 13g
Fat: 4.2g
Fiber: 2g

Source: 12MinuteAthlete

Spinach and Artichoke Quinoa Bake

Hi Everyone! Abbie has asked me to guest post highlighting some of my favorite, figure friendly, and family friendly recipes from time to time. I have a passion for cooking and love to be creative in the kitchen. Now, having an 11 month old son my challenge has grown to come up with delicious recipes that even he will eat. Luckily, I don't have a picky eater on my hands, but even the pickiest will love this one. Simple, easy, healthy, and all in one pan. What doesn't sound great about that?

I originally stumbled across this recipe on Two Peas and their Pod and have been making it with multiple variations ever since. You can add almost anything you want, especially if you need to hide some additional veggies, I have found roasted butternut squash to work really well. You can also sub baby kale if spinach isn't your thing. I personally make this with almond milk and had no issues so feel free to use whatever milk your family is into. This will easily feed a family of four (trust me you will want seconds) and leave you with some delicious leftovers!

Looks like a snow day tomorrow so head out and get everything you need, this is perfect for warming you up on a snow day in! Hope you all enjoy this as much as I do.

-Tara

Spinach and Artichoke Quinoa Bake

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 75 minutes

Total Time: 85 minutes

Ingredients:

1 1/2 cups uncooked quinoa, rinsed

3 cups water

1 tablespoon olive oil

1/2 yellow onion, diced

3 cloves garlic, minced

9 oz fresh spinach leaves

2 cups chopped artichoke hearts (We use canned and drained artichoke hearts)

3 tablespoons butter

3 tablespoons all-purpose Gold Medal Flour

1 1/2 cups milk

3 oz cream cheese

1 1/2 cup shredded mozzarella cheese, divided

Dash of red pepper flakes

1/2 cup feta cheese

Salt and black pepper, to taste

For the Parmesan Panko Topping:

4 tablespoons melted butter

3/4 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and cook until it shrinks down, about 3 minutes. Stir in the artichoke hearts. Season with salt and pepper, to taste. Turn off the heat and set aside.

4. In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in cream cheese and 1/2 cup of the shredded mozzarella cheese. Whisk until smooth.

5. In a large bowl, combine quinoa, spinach and artichoke mixture, and cheese sauce. Stir well. Stir in the remaining 1 cup of shredded mozzarella cheese. Pour mixture into prepared baking dish. Top with feta cheese.

6. To make the topping, combine melted butter, Panko bread crumbs, and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake. Cover the pan with aluminum foil.

7. Bake for 20 minutes. Remove foil from pan. Cook for another 15-20 minutes, or until the quinoa bake top is golden brown and slightly bubbling.

Serve warm.

The "M" List Princess Punch

The PINK Princess Punch was a hit at the princess party on February 8th at Dancexpress in Narberth. 

Want more of the pink juice, make it at home with this exclusive recipe. 

1 can of Frozen pink lemonade
1 large jar of pineapple juice
4 cups of strawberry purée
2 L bottle of club soda
Use all natural products where possible.

Mix all ingredients together and serve

Take pictures and share with us #mlist 

info@the-mom-list.com 

www.the-mom-list.com 

Recipe: Raw Energy Balls

Our favorite quick grab treat which are the Raw Energy Balls. Definitely a good replacement for store bought bards and holiday cookies to satisfy that sweet tooth.  The balls are filled with lots of love and nutrients to keep you going all day long, without a sugar crash or hunger for more. 

Ingredients (for 20-25 energy bites, depending on how small you make them):

• 2 cups oats
• ¾ cups shredded unsweetened coconut
• ¼ cup slivered almonds
• ¼ cup shaved coconuts (if you don’t have this, you can use ¼ more slivered almonds)
• ¼ cup chia seeds
• 2 tbsps unsweetened almond Milk
• 1/3 cup almond butter
• 1/3 cup agave 

Directions:

Combine all dry ingredients in a bowl, mix well.

Add almond milk and mix.

Add agave syrup and warmed almond butter.

Mix ingredients together with your hands.

Create balls out of mixture by packing handfuls back and forth between your hands, until molded into tight balls (about 1 ½ inches in diameter).

Place ball onto pan covered with wax paper.

Repeat until all mixture is all used up.

Move pan into fridge for 3-4 hours.

Enjoy and share the love with friends!

Source: Mindbodygreen