Easy to make fruit puree pouches – perfect for baby and toddler! My daughter is anemic, so I came up with this Spinach Sweet Potato Fruit Pouch recipe to give her more Iron Rich foods! She loves these!
Food for Anemic Toddlers
When we went to our 15 month old doctor’s appointment, we found out that Enceladus was anemic and that she needed more iron rich foods in her diet. She was drinking too much milk, which was causing iron not to be absorbed.
Iron Deficiency is fairly common with toddlers, especially when they drink a large amount of milk everyday. On average, doctors say toddlers shouldn’t have more than 24 ounces of milk, but even at 16 ounces of milk a day Enceladus was anemic.
Always being one to try to naturally cure things, I came up with this Spinach Sweet Potato Fruit Pouch, which helped her get her iron levels to where they needed to be!
Leafy dark greens are one of the best sources of iron, such as spinach or kale. If you wanted to substitute kale for spinach in this recipe, go for it! I find that spinach works for taste and in general, kids love it in fruit puree! Sweet Potatoes are a great iron rich food too, so that’s why I’m including both spinach and sweet potatoes!
BAKED Easy Stuffed Pepper Casserole made with green peppers! This dinner dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker and easier. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.
Stuffed Pepper Casserole
Growing up one of my Mother’s favorite meals to make was stuffed peppers. She sure loved making those. Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are Mother’s stuffed peppers.
What isn’t there to love about stuffed peppers? Fresh peppers, meat, tomato sauce, rice and mozzarella cheese. Yes, please! The seasonings add so much flavor and you can make it as spicy or mild as you want.
Stuffed Pepper Casserole Recipe Video
With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole. I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.
Plus it’s a great way to get the kids to eat their veggies, almost without them realizing it. Growing your own veggies is a great way to get anyone excited about veggies. Plus, they taste so much better than store-bought! Start with organic plants and you’ll have your own inexpensive supple of organic veggies to fill your meals.
Baked Spinach Chips is a healthy snack made with fresh spinach! This baked recipe is so easy to make! It’s a healthy alternative to potato chips!
You are probably familiar with kale chips but are you friends with spinach chips? If not, I hope this post will change that. With a overabundance (understatement) of fresh spinach I was trying to come up with unique ways on how to use these beautiful leaves. Then I thought… kale is kinda like spinach in texture.. I wonder if I can make spinach chips?
Healthy Spinach Chips
Let me tell you, you can! And honestly, I think these are better than kale chips. The chips just melt in your mouth. I am totally guilty of just wanting to eat a few, then I come back and get a entire bowl’s worth. But it’s spinach so it’s a guilt free snack! I love guilt free snacking, don’t you?
Chocolate SPINACH BROWNIES with Peanut Butter Frosting recipe. This is a EASY way to get kids or adults to eat their vegetables. You won’t believe how delicious these brownies are! They’re also made with the best peanut butter frosting recipe ever!
The color green. What do you think of?
In many people’s minds, the color green isn’t something you usually think of when you think of sweet desserts. I hear that little kids fear their green vegetables so sneaky parents have to find ways to incorporate it into their meals. Well I don’t have a little kid, but I still like being sneaky, even if it means just being sneaky to myself.
EASY Three Cheese Baked Ravioli is one of my family’s favorite meals! This homemade recipe uses wonton wrappers for the ravioli to make it faster and is filled with ricotta, mozzarella and Parmesan cheese! Instructions include how to make and bake immediately or freeze for frozen ravioli.
Do you know what I love? Ravioli! Do you know what I really love? Homemade ravioli! Do you know what I really really love? Crispy Baked Ravioli that is easy to make and filled with three types of cheese!
Right now I don’t have the time to make homemade ravioli dough so I came up with a simple solution. Instead of spending hours making dough from scratch, use wonton wrappers! By using the wonton wrappers you’re going to get crisp ravioli once baked in the oven.
You’re also going to save yourself a lot of time instead of having to knead and let dough rise. To save even more time, you can freeze these for quick weeknight meals. At the bottom of this post I’m including full instructions on how to freeze this Easy Baked Three Cheese Ravioli!
HEALTHY, SIMPLE Roasted Tomato Salad recipe for fresh Summer tomatoes! Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad! Serve as a EASY salad, side dish or appetizer! You can use any type of tomatoes – including roma, cherry and heirloom!
Well we aren’t quite there yet, but we’re close. Tomato season is almost here! We put our tomato plants in the ground in the beginning of June so in the next few weeks I hope to see (and pick) all the fresh tomatoes I can dream of!
To get you ready for tomato picking season, I created this yummy Roasted Tomato Salad which is perfect as an appetizer, a side dish, a snack (I eat them with a fork!) or you can throw the tomatoes on a sandwich (like grilled cheese!) or into pasta with a cherry tomato sauce. These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!
I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit. The omelette can be tweaked depending on the season. It needs to become best friends with your garden or farmer’s market. I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge). I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.
There’s a few keys to a perfect omelette. You need a good egg recipe. You need to have the right size pan. You need to know when’s the exact time to flip one side over. I’m here to help you with all of this.
Ready to make a life changing Vegetable Farm Omelette? Let’s go!
First, cut up your veggies. You want to cut them pretty small. If the vegetables are too big your omelette might fall apart and we don’t want that. This is about a tablespoon of tomatoes, green pepper and a handful of broccoli. If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
I know you all used to watch Full House. And I know you all remember Uncle Jessie. So I know you all know the phrase “Have Mercy.”
So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”. And then I laughed. And then I looked around to make sure none of the cats were judging me. The coast was clear. I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”. This right here is a looker, a real beauty, a real head turner. You get the idea. It’s glorious.
I mean, come on, seriously. Don’t you just want to marry this dish? I do!
The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. It’s like your own vegetable garden that will live in your belly!
This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side. You will need a little bread to soak up that creamy goodness at the bottom, trust me. You will want it.
Please (takes your hand) make this dish. You deserve it. The world deserves it.
I know, I know, you know it, I love my peppers. I made this video while taking this picture. I’m totally sane.
Your wonderland of vegetables we’ll be using for this recipe!
And to tell you straight up, this corn/tomato/spinach mixture is a great side dish by itself. I took like 6 spoonfuls before it even went into the casserole dish.
Here’s all the steps to get to the top of bake. Into the oven.. you ready? Are you sure?
HAVE MERCY!
This is going in the “YES” section of my recipe book I keep.
And when you have your first bite, I hope you’re sitting! If not, have pillows on the floor!
Green Pepper Cheese Bake, I love you. Dearly. Truly. Forever.
This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
Ingredients
2poundsgreen peppers - cut up into bite size pieces
2cupscorn kernels -freshcooked or from a can (not frozen)
1cupcherry tomatoes - halved
1cupspinach - chopped up
2cupsshredded cheddar/monterey jack cheese
1tablespoonbutter
3eggs
1cupheavy cream
salt + pepper to taste
Instructions
Heat butter in pan over medium heat. Once melted add your tomatoes, spinach and corn and saute to coat everything. Season with salt + pepper.
In a oven safe casserole dish, start to assemble the bake.
Put half of your green peppers at the bottom of the dish.
Put 1/3 of your shredded cheese on top.
Spread your tomatoes/corn/spinach mixture on top.
Put 1/3 of your shredded cheese on top.
Put the remaining half of your green peppers on top.
Put the last 1/3 of your shredded cheese on top.
In a bowl beat eggs, heavy cream and salt + pepper to taste.
Pour this mixture over the top of your bake evenly.
Bake at 425 for 10 minutes.
Turn your oven down to 350 and bake for 25 more minutes.
-It has to be yummy.
-It has to be easy.
-It can’t use the oven.
Every single day when I eat lunch I sit in front of my computer, usually catching up on email or going through my blog reader to see what all my great recipe/garden friends are up to. You know lunch is exceptional when you plan to do this, but the only thing you can do is turn your monitor on before you devour your entire lunch without touching the keyboard or mouse once. This lunch time experience was just me and the stuffed pepper and it was a good one.
These stuffed peppers are:
-Yummy. Very.
-Quick and easy. The thing that takes the most time is making the quinoa.
-It doesn’t use the oven. It uses the stove top and the microwave.
-Fresh! Garden pepper and spinach, yum!
Here’s all your beautiful ingredients. Such a pretty lunch we’ll be having!
Hello Mr. Pepper! You are huge, beautiful and delicious. I love you dearly.
Here’s your quinoa with chopped up spinach and garlic. The way I make my quinoa is 1/4 cup dry quinoa with 1/2 cup water. Bring to boil, then simmer and cover for 15 minutes.
After I melt the cheese, I put the pepper top back on. More pepper to eat makes me a happy girl!
If you have any quinoa that can’t fit in your pepper, I just put it on the side. Also, I always put extra tomato sauce on top. I love tomato sauce. When it’s time to start picking tomatoes from the garden this will all be fresh. I can’t wait!
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won’t believe how good these are!
Now before you go reading the title and thinking I’m crazy, I just want to make it clear that I’m a genuine cupcake lover. I’ve been known to go to Crumbs, get the biggest cupcake in the display with vanilla frosting, rainbow sprinkles and eat it up in a couple bites. I’ve been known to go back for seconds. I love sweets, I love cupcakes. So when I found a recipe a few months ago saying I could make cupcakes with fresh spinach and it would taste amazing, I didn’t quite believe it. Even while making these and mixing the spinach in, I still was worried. Really, I could make cupcakes full of spinach and it was going to be good? Really? Well folks.. I have the verdict..
YES YOU CAN.
THESE CUPCAKES ARE AMAZING.
WE ARE TALKING “OMG THESE ARE MADE WITH SPINACH?! WHAT? ARE YOU LYING TO ME? NO IM NOT. “
They will probably change your life.
I have had a post-it note on my desk since June to post the recipe and finally today, I am!
Rejoice! Bake these cupcakes. They will change your life. I’m totally serious
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