A treat for all ages

Nothing says summer, quite like an ice cold popsicle.  Today, I was inspired by my 2 year old son, so we set off to make some homemade popsicles to get us through this Florida summer heat!  Enjoy!

Fruit Popsicles – Yields: 6 pops

Ingredients:

• 2 cups seedless watermelon chunks
• 1 banana, peeled & sliced
• 1 peach, peeled & cubed
• 2 kiwi, peeled & sliced
• 1/2 cup fresh blueberries

Directions:

Place watermelon into blender, puree & set aside.  Place 2 slices of each banana, peach, & kiwi into popsicle mold, followed by equal amounts of blueberries.  Use popsicle stick to mix fruit together and push against the mold walls.  Fill all molds with watermelon puree, add sticks, and freeze.  To remove popsicles, run hot water over outside of mold until loosened.

Related articles

• Watermelon Lime Popsicles (spoonful.com)
• How To Make Homemade Popsicles (frugal.answers.com)
• How to Make Watermelon Popsicles (frugal.answers.com)

Kid Friendly, Mother Approved

Having a picky eater always makes dinner a challenge.  To make tonight’s dinner ‘kid friendly’ I took the traditional meatloaf and turned them into ‘mini meatloaves’ and added some ranch smashed potatoes that anyone would love.  Coupled with a ham & cucumber salad, the dinner turned out to be a success!  Oh, and it’s gluten-free too! 🙂  Win-Win!

Mini Meatloaves

Yields: 12 mini meatloaves

Ingredients:

• 1.5 grass-fed, organic ground beef
• 1/2 large while onion, finely chopped or grated
• 1 carrot, grated
• 2 garlic cloves, grated or minced
• 1 tsp Kosher salt
• 1/2 tsp fresh ground pepper
• 1 tbsp. Worcestershire sauce
• 1 cup gluten-free bread crumbs
• 1 large egg
• 1/3 cup ketchup
• 2 tbsp. honey
• Dash of hot sauce, optional

Directions:

Preheat oven to 450ºF.  Spray muffin tin with gluten-free non-stick cooking spray.

Place ground beef in large mixing bowl.  Add in grated onion, carrot, & garlic and mix.  Add in salt, pepper, Worcestershire sauce, breadcrumbs, and egg.  Mix with hands until blended well.  Portion mixture into muffin pan evenly.

In small bowl, mix together ketchup, honey, a few dashes of Worcestershire sauce, and hot sauce (if desired).  Spoon on top of each mini loaf and bake for 18-20 minutes.

Ranch Smashed Potatoes

Serves 4-6

Ingredients:

• 2 pounds Yukon Gold potatoes
• 1/2 cup dairy free milk of choice
• 1/2 packet Hidden Valley GF Original Ranch Salad Dressing Mix
• 2 tbsp. dairy free butter substitute
• Kosher salt & fresh ground pepper, to taste

Directions:

Scrub potatoes with vegetable brush and cut into 1″ chunks.  Add potatoes to large pot of salted water, cover, and bring to a boil.  Cook until tender – approximately 15 minutes.

Drain potatoes and return to hot pot.  Smash potatoes with a potato masher and add in milk , ranch mix, and butter.  Continue mashing until all ingredients are mixed well.  Season with salt and pepper, to taste.

Cucumber Ham Salad

Total time: 30 minutes

Ingredients:

• 2 cucumbers, peeled and sliced thin
• 1/2 medium sweet onion, sliced thin
• 8 oz diced ham
• 3/4 Greek vinaigrette dressing

Directions:

Mix all ingredients together in medium-sized bowl.  Cover with plastic wrap and chill in refrigerator for 25 minutes.  Stir well prior to serving.

Gluten-Free Silver Dollar Pancakes

Saturday mornings are my favorite!  Sleeping in (well as much as you can with a toddler), staying in your pj’s, and serving up a creative & fun breakfast for the entire family.  This past weekend, my husband took the reigns and made us our first batch of gluten-free pancakes.  What a treat!  Serve these with your favorite fruit or sweeten them up for special occasions with chocolate chips & whipped cream.

If you extra pancakes left over let them cool, wrap them in plastic, and freeze.  To reheat just pop in the toaster or microwave for 30-60 seconds!

Gluten-Free Silver Dollar Pancakes

Bobby Flay Pancake Pan

Yields: 20 pancakes

Ingredients: 

• 1 cup gluten-free pancake mix
• 1 egg
• 3/4 cup water
• 1 tbsp. water

Directions:

Combine all ingredients together and mix until smooth.  Preheat pan over medium-low heat.  We used the silver dollar pan by Bobby Flay, but any pan will do.  Lightly spray non-stick cooking spray on pan and pour in batter.  Cook on one side until you see small bubbles forming on the edges.  Flip once and continue cooking until golden brown.

Gluten Free Pesto

One of the many things I love about going gluten-free is that I have chosen to make my own foods instead of buying them pre-made.  This way, I know exactly what ingredients are being used and what I’m putting into my body.

For a super-quick dinner, try this delicious pesto sauce over gluten-free pasta and chicken.  Delicious!

Gluten-Free Pesto

Ingredients:

• 4 oz fresh basil leaves
• 2/3 cup extra virgin olive oil
• 1/4 cup fresh pine nuts
• 4 garlic cloves, crushed (2 if you don’t like it spicy)
• Salt, to taste
• 3/4 cup shredded manchego cheese

Directions:

In food processor, mix together first 5 ingredients until blended well.  Transfer pesto to bowl and fold in manchego cheese.

Pesto is great served over pasta, chicken, omelets, salads or tomato & mozzarella and it keeps for weeks.  Just transfer to mason jar, cover with a layer of olive oil, cover and refrigerate.

 

Our Cookbook is Here!!

We did it!   After a year of hard work, determination, and a LOT of cooking – our cookbook is finally here!  Introducing the 2 Cookin’ Mamas first ever cookbook: The Pregnancy Cookbook.

Available on Kindle & Kindle Readers Now!

Only $5.99!

Click HERE to purchase.

Not pregnant?  That’s OK!  It’s a heart-healthy cookbook for everyone!

We’ll be launching our Kickstarter campaign soon so we can complete our android & apple cookbook app, get hard copies printed, and publish the e-book on Nook & iBooks readers.  Stay tuned for that information and if you purchase our cookbook – please share your thoughts with us.  We would LOVE to hear what you think of our recipes!

Thank you!

Spice up your Health

Want to add a little zest to your dish?  Check out these 5 spices that are calorie-free and full of phynutrients!

1. Oregano – 1 tsp. contains 6 micrograms of vitamin K and the same amount of antioxidants as 3 cups of spinach!  Stir in soup, shake on pizza, or add to your favorite pasta sauce.
2. Cinnamon – The antioxidant compounds in cinnamon help prevent hunger cravings by improving the way your cells metabolize glucose.  Add a dash of cinnamon to your sweet potatoes, coffee, or water.
3. Cayenne Pepper – This spice contains Capsaicin, which helps turn up your body’s thermostat & revs up your metabolism to help burn extra calories.  Stir in to your favorite guacamole recipe, hummus, or shake on popcorn.
4. Ginger – This awesome spice helps settle upset stomachs and can also lessen workout-induced soreness.  Add 1/8 teaspoon of ground ginger to pancake batter, peanut butter, or sprinkle over vanilla frozen yogurt.
5. Nutmeg – Nutmeg can help prevent cavities.  Add 1/4 tsp to ground coffee for a hint of sweetness.

Oregano Salad Dressing  

Ingredients:

• 1 tsp. olive oil
• pinch of red pepper flakes
• 1/2 tsp. oregano

Directions:

Heat olive oil, red pepper flakes, and oregano in small sauce pan over medium-low heat for 2 minutes or until fragrant.

Breakfast Frittata

I am a huge lover of breakfast and eggs are always on the menu.  To change things up a bit – try this Salmon Frittata recipe…all the yummy goodness of quiche without the crust!

Salmon Frittata

Total TIme: 25 minutes – Serves 4

Ingredients:

• 6 oz fresh asparagus tips
• 4 oz package of smoked salmon
• 2 tbsp butter
• 2 cups homestyle sliced potatoes
• 1/4 cup red onion, diced
• 1/2 tsp seasoned salt
• 6 eggs, beaten
• 1 cup swiss cheese, shredded or Manchego cheese
• 1/4 cup dried tarragon

Directions:

Preheat large sauce pan on medium-high heat for 3 minutes.  While heating, cut asparagus into bite-sized pieces.  Remove skin from salmon and cut into bite-sized pieces.  Place butter in saucepan, along with potatoes, onions, asparagus and salt.  Cover and cook for 5 minutes.  Stir often.  Add salmon and cover.  Cook for 5 more minutes or until potatoes are tender and browned, stirring as needed.

Pour eggs evenly over salmon mixture.  Sprinkle tarragon and cheese on top, but do not stir.  Cover and reduce heat to low and cook 8-10 minutes.  Frittata is done when eggs are puffy and bottom is golden brown.  Serve immediately.

Makeover your Mayo!

Switch out your mayo this BBQ season with a more natural version that doesn’t come from a jar!

AVOCADO MAYO

Yields: 1/2 cup

Ingredients:

• 1 avocado, mashed
• 2 garlic cloves
• 1/2 teaspoon salt
• juice of 1/2 lime
• 2 teaspoons honey
• 2 teaspoons whole-grain mustard
• 2 tablespoons EVOO

Directions:

Place all ingredients in blender and mix together until smooth.

Hot Fudge Sundaes!

Mexican Hot Fudge Sundae

Sundaes are the perfect treat for a hot summer day! Ice cream, hot fudge, cherries, nuts, and whipped cream – it doesn’t get much more perfect than that!  Today, we’ve put together our favorite sundae recipes – click the links below to see each recipe.  Need an excuse to indulge?  Ok – It’s also National Hot Fudge Sunday Day! 😉

Mexican Hot Fudge Sundaes

Italian Hot Fudge Sundae

Peppermint Hot Fudge Sundaes

Peppermint Hot Fudge Sundae

Marshmallow Creme – Hot Fudge Sundaes

Hot Fudge Sundae Cake

Deep Dish Hot Fudge Brownie Sundaes For Two

and last but not least!:  Betty’s Hot Fudge Sundae            

Caviar Kisses

Looking for a great standout appetizer or a romantic treat for two?  This recipe is sure to be a big hit!  Go ahead & splurge a little – today is National Caviar Day!

For even more flair – pair with your favorite champagne from France.

Serves 8

Ingredients:

• small cucumber, scrubbed well
• 1/3 cup sour cream
• 1 Tablespoon dried dill weed
• fresh ground pepper, to taste
• 1 jar red salmon caviar
• fresh dill sprigs, garnish
• 8 thin slices whole wheat bread
• butter

Directions:

Slice cucumber into 1/4″ rounds.  In small bowl mix sour cream, dill, and pepper.  Place one teaspoon of the sour cream mixture on each cucumber round.  Top with caviar and dill sprig.  Toast bread, cut into shapes using your favorite cookie cutter, and butter.  Place toast shapes around outside of serving platter, cucumber rounds in the center, and serve immediately,.