The older I get, the more I realize how much health really is wealth. My dad passed away at 61, and birthdays always bring a strange mix of gratitude and perspective for me. They remind me that life is short, seasons change quickly, and small choices actually do matter — what we eat, how we care for ourselves, who we spend time with, how we slow down enough to enjoy any of it (still working on this last one…).

I’m not suddenly becoming a perfect wellness person over here. I still found my kids’ leftover Easter candy the other day and thought about throwing it away, but instead shoved a handful of chocolate bunnies into my mouth.

But I am trying to make small upgrades where I can, when I remember.

More walking.

More deep breaths.

More gratitude, more perspective, more being present in the moment.

To honor that sentiment, I’m sharing an easy dinner recipe to feed your family while trekking to the soccer/baseball/lacrosse field, along with a few wellness things I’ve genuinely been loving lately.

A few wellness favorites lately

Biossance Travel Set

I’m a huge fan of having a travel-sized skincare set ready to go. It’s kind of fun to set up your own little spa routine when you unpack at a hotel for the weekend, and I’ve been loving this plumping serum lately. Plus, the products are relatively non-toxic, which I appreciate.

Les Cousines Olive Oil

One of those little “health is wealth” splurges that somehow makes healthy eating feel more enjoyable. I’ve been eating it by the spoonful lately as a sort of ode to the Mediterranean diet I know I should be following but can’t seem to fully commit to (why can’t almond croissants be included??).

It’s basically an omega-3 supplement disguised as something chic. Comes in a beautiful bottle, tastes incredible, and I highly recommend dipping fresh sourdough into it.

Tiny Bites Recipe This Week

Easy Taco Crescent Rollups

This is one of those “I barely cooked but everyone ate” dinners that feels like a small parenting victory.

I made these before walking to the park because I’m starting to realize one of my kids’ favorite places to eat is apparently… while moving. Sitting still at the table? Suspicious. Walking outside with a warm buttery crescent roll in hand? Suddenly they’re starving.

These take maybe 15 minutes total, make the house smell incredible, and use mostly Trader Joe’s staples.

What you need:

• Trader Joe’s crescent rolls (1 package makes 8 roll ups….you might want to double or triple this)

• Organic ground beef (1 pound should cover 16-24 roll ups)

• Siete mild taco seasoning

• Organic raw cheddar cheese slices

Directions:

1. Brown the ground beef in a skillet.

2. Add the taco seasoning according to package directions.

3. Roll out the crescent dough triangles.

4. Add a little scoop of taco meat + a little piece of cheddar.

5. Roll them up and place on a baking sheet lined with parchment. They spill out a little while you roll - no problem, just be creative and tuck it all back in :)

6. Bake according to crescent roll package directions.

Warm, cheesy, portable, and perfect for spring evenings when everyone wants to be outside instead of sitting at the dinner table.

Somehow Tiny Bites Kitchen has over 1,000 subscribers now, which honestly feels very surreal — and I’m SO grateful you’re here.

Social media and I have always had a bit of a love/hate relationship, but Substack somehow feels different. More like we’re all just reading each other’s diaries and cheering each other on from our kitchens/cars/couches while life happens in the background.

Anyway. I’m here for it.

Thanks for being here 🤍

If you enjoyed this, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

• Plantain Chicken Tenders

• Banana Cornmeal Cream Cheese Muffins

• Healthier Blackberry Marshmallows (Berry Cloud Bites)

• Chocolate Zucchini Protein Muffins

It’s finally warming up in the Midwest, which makes literally everything feel better.

A little more sunshine, a little less putting on snow boots just to step outside… and suddenly my whole mood has shifted.

While the winter usually has me craving carbs (hence the many muffin recipes), springtime - thankfully - makes me crave salad. But try as I might, the salads I make at home just never cut it. I don’t know what it is. Same ingredients, same dressing… not the same experience.

So I caved and ordered a salad/meal delivery service from Sakara (delicious but NOT cheap), since feeding myself well somehow always ends up last on the list.

(*I highly recommend googling a discount code..wish I was an influencer and could give you one 😂)

So, yay! I’ve been eating more veggies. But as we’ve established before…my boys are a bit of a challenge in that department. But who doesn’t love a good challenge?

We had a few zucchinis sitting in the fridge that needed to be used, and I wanted to switch things up from our usual ground beef rotation (like these taco muffins).

Enter: tofu, plus a sweet and salty sauce, and Maple Soy Tofu Bites + Roasted Zucchini was born. Easy, tasty, and maybe elevated enough to serve to the 6+ crowd?!

And…they actually ate it! Challenge conquered. For now.

To balance out the veggies I obviously had to bake two different cakes immediately: an easy Moist Almond Snacking Cake and Kiley Heard’s Almond Frangipane Cheesecake Bars.

Keep reading to check them out! Hope you enjoy :)

Maple Soy Tofu Bites + Roasted Zucchini

Simple, flexible, and very weeknight-friendly.

Ingredients

• 2 zucchinis, sliced into sticks or rounds

• 1 block extra firm tofu, pressed and cut into cubes or sticks (you really need to press as much water out as possible here! I used a clean towel)

• 2–3 tbsp olive oil

Sauce:

• 2 tbsp maple syrup

• 1–2 tbsp soy sauce

• ½ tsp garlic powder

• pinch of salt

Optional:

• 2–3 tbsp cornmeal (for a light crunch)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.

2. Pat tofu dry and toss with 1 tbsp olive oil, cornmeal (if using), and a pinch of salt.

3. Toss zucchini with olive oil and a pinch of salt.

4. Spread everything out and roast for 20 minutes, flipping halfway.

5. Mix maple syrup, soy sauce, and garlic powder.

6. Drizzle lightly over everything and return to oven for 5–10 more minutes, until golden.

Keep it simple for kids, or add lemon, chili flakes, or a drizzle of sesame oil for yourself. See? Elevated!

And then… this cheesecake…

Ok. I have to show you this because it was so good. Like maybe the best thing I’ve ever tasted?? I’m probably the world’s biggest almond croissant AND cheesecake fan, so this cheesecake is basically my soulmate.

This is the almond frangipane cheesecake from Kylie Heard, and it absolutely lived up to the hype.

It’s not quick—you need a couple hours to make it and then an overnight chill—but nothing about it is actually difficult. Just a little patience.

I’ve been literally daydreaming about making this again. Yes, it’s that good!

Up Next: The Easy, Moist, Almond Snacking Cake.

I was on a baking kick after the cheesecake and decided to run with the almond theme. Leftover ingredients helped bring this recipe to life.

It’s simple, not too sweet, and very versatile. Perfect with a cup of coffee, or pretty much any time if you ask me.

Homemade whipped cream on top really takes it up a notch. Don’t skip this.

Ingredients

• ½ cup (1 stick) butter, softened

• ½ cup sugar

• 4 oz almond paste

• 2 eggs

• 1 tsp vanilla

• ½ tsp almond extract

• zest of 1 lemon

• 1 cup all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ¼ cup milk

Optional: sliced almonds for topping, homemade whipped cream (see below)

Instructions

1. Preheat oven to 350°F and grease your pan. I used a loaf pan.

2. Cream butter, sugar, and almond paste until mostly smooth.

3. Add eggs, vanilla, almond extract, and lemon zest.

4. Stir in flour, baking powder, and salt.

5. Add milk and mix until just combined.

6. Bake:

   • 30–35 minutes (round or 8x8)

   • 40–45 minutes (loaf)

7. Let cool slightly before slicing.

8. Top with whipped cream (homemade!)

Easy Homemade Whipped Cream

Ingredients

• 1 cup cold heavy cream

• 1–2 tbsp sugar (to taste)

• 1 tsp vanilla extract

Instructions

1. Add everything to a bowl (cream, sugar, vanilla)

2. Whip using a hand mixer until soft peaks form
   → it should hold its shape but still look smooth and creamy

3. Stop there (don’t overmix or it gets grainy)

4. If you’re making it ahead, store in the fridge and just give it a quick whisk before serving—it comes right back to life.

If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

• Plantain Chicken Tenders

• Banana Cornmeal Cream Cheese Muffins

• Healthier Blackberry Marshmallows (Berry Cloud Bites)

• Chocolate Zucchini Protein Muffins

Not intentionally. Just… life.
Three kids, a job, and a two-year-old who currently believes personal space is optional. When was the last time I peed alone? Couldn’t tell you.

It’s been one of those stretches where even adding one small thing feels like too much.

But I kept thinking about this space.

I felt better when I was writing more regularly—more like myself, honestly. And whether this turns into something bigger or just ends up being a place where I keep track of recipes my kids will actually eat, I like having it.

So here we are. Back with muffins. Obviously.

Lately I’ve had the recurring thought:
my kids are not eating enough vegetables.

Also a recurring thought:
they will absolutely eat chocolate.

So this felt like a reasonable compromise.

Zucchini works here because it disappears completely—no weird texture, no flavor, just moisture. And once you add cocoa powder and a few chocolate chips, there’s really no coming back from that. It’s a chocolate muffin.

But:

• there’s protein (eggs + Greek yogurt)

• there’s fiber (oats + zucchini)

• and it’s not overly sweet

So it lands somewhere between “treat” and “this is acceptable, but it is not a cupcake, Mom.”

🍫 Chocolate Zucchini Protein Muffins

Soft, slightly fudgy, and very forgiving.

Ingredients (10–12 muffins)

• 2 ripe bananas

• 2 eggs

• 1 cup finely grated zucchini (lightly squeeze out excess moisture)

• 1 cup oat flour (or blend oats - I didn’t blend mine enough…learn from my mistakes!)

• 2 tbsp cocoa powder

• ½ tsp baking soda

• pinch of salt

Optional (recommended, but flexible):

• ¼ cup Greek yogurt (protein + moisture)

• 2–3 tbsp peanut butter or almond butter

• 1–2 tbsp maple syrup (if you want slightly sweeter)

• small handful chocolate chips

Instructions

1. Preheat oven to 350°F

2. Mash bananas

3. Whisk in eggs (+ yogurt/nut butter if using)

4. Stir in zucchini

5. Add dry ingredients → mix until just combined

6. Fold in chocolate chips if using

7. Scoop into muffin tin

Bake:

• Mini muffins: 10–12 minutes

• Regular muffins: 18–22 minutes

Notes

• These are soft and a little fudgy (closer to a brownie than a bakery muffin)

• They firm up as they cool

• Shh… don’t mention the zucchini

Enjoy 🤍

Download the printable recipe card here ↓

Chocolate Zucchini Protein Muffins Recipe Card

2.59MB ∙ PDF file

Download

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If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

• Plantain Chicken Tenders

• Banana Cornmeal Cream Cheese Muffins

• Healthier Blackberry Marshmallows (Berry Cloud Bites)

This post is coming to you straight off a week of family time… brought to you by a stomach flu that canceled our warm-weather vacation.

We had big plans. We had swimsuits laid out. We had an 8 a.m. flight.

Instead, we had electrolyte popsicles, laundry on repeat, and three small boys rotating through various stages of “I think I’m going to throw up.”

We took a little hiatus from cooking because we were in full survival mode. Toast. Crackers. Bananas. Repeat.

But the sun is shining today. The windows are open. Everyone is vertical. And it feels like we can finally turn the page.

It’s funny how the term staycation shifts depending on your stage of life.
When I was single, a staycation sounded dreamy. Clean the house. Read books. Try a new recipe. Romanticize your own kitchen.

Staycation with three kids and a stomach virus?
It’s more like… a group project you didn’t sign up for.

Anyway.

We did manage to make a couple simple, bright, comfort meals once everyone started eating real food again. I was on a mission to gently move us away from the boys’ current (and long-lasting) macaroni obsession (because there is only so much beige pasta one household can consume).

Enter:

• A creamy, sunset-colored sweet potato pasta
• Orange chocolate muffins that feel slightly fancy but are still weeknight easy

And if you’re celebrating Purim soon, I’m including our easy orange-zest hamantaschen at the bottom — because apparently we’re zesting everything now.

Let’s cook.

Sunshine Sweet Potato Noodles

(aka the sunset macaroni upgrade)

Creamy, cozy, bright orange, and shockingly nutritious for something that feels like comfort food.

Ingredients

• 2 large sweet potatoes

• 3 cloves garlic

• Olive oil

• Salt

• ½–¾ cup whole milk (or any milk you have)

• ¼–½ cup whole milk yogurt (or Greek yogurt)

• Juice of ½ lemon

• 1 package pasta of choice (we used gluten free rice noodles — use what your kids will actually eat)

• Optional: cooked Italian chicken sausage, sliced

• Optional: Add some grated parmesan on top - definitely improves the acceptance rate for toddlers.

Instructions

1. Roast the sweet potatoes.
   Preheat oven to 400°F.
   Peel and cube sweet potatoes. Toss with olive oil and salt.
   Roast on parchment for 25–30 minutes until very soft.

2. Roast the garlic.
   You can toss whole peeled cloves onto the tray with the sweet potatoes for the last 15–20 minutes.

3. Cook the pasta.
   Boil according to package instructions. Reserve ½ cup pasta water before draining.

4. Blend the sauce.
   In a blender (or mash very well if needed), combine roasted sweet potatoes, garlic, milk, yogurt, lemon juice, and a splash of reserved pasta water.
   Blend until smooth and creamy. Adjust salt to taste.

5. Combine.
   Toss hot pasta with sauce. Add more pasta water if needed to loosen.
   Stir in cooked sausage if using.

Serve warm. It’s creamy, slightly sweet, and feels far more virtuous than boxed mac — but still gets eaten.

Orange Chocolate Chip Muffins

Minimal bowls. No mixer. Slightly elevated thanks to citrus zest.

These feel like something you’d serve at a brunch but are simple enough for a Tuesday.

Ingredients

• 1 ½ cups flour

• ½ cup sugar (or ⅓ cup sugar + 1–2 tbsp honey)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• Zest of 1 orange

• 4 oz cream cheese, softened

• 2 eggs

• ⅓ cup melted butter

• ½ cup milk or yogurt

• 1 tsp vanilla

• ½ cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line or grease a muffin tin.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.

3. In a separate bowl, whisk cream cheese until smooth. Add eggs, melted butter, milk (or yogurt), and vanilla. Mix until combined.

4. Stir wet ingredients into dry until just combined. Fold in chocolate chips.

5. Scoop into muffin tin (about ¾ full).

6. Bake 18–22 minutes, until tops are set and lightly golden.

Cool slightly. Eat warm. Feels fancy because of zest.

Easy Orange-Zest Hamantaschen

Soft, lightly citrusy dough that actually holds its shape.

Ingredients

For the dough:

• 2 ¼ cups all-purpose flour

• ½ cup sugar

• ½ tsp baking powder

• ¼ tsp salt

• Zest of 1 orange

• ½ cup (1 stick) butter, softened

• 1 egg

• 1 tsp vanilla

Fillings:

• Raspberry jam - we used this!

• Apricot preserves

• Chocolate spread

Instructions

1. Make the dough.
   In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.

   Add softened butter, egg, and vanilla. Mix until a soft dough forms. It may look slightly crumbly at first — keep mixing until it comes together.

2. First chill.
   Form dough into a disk. Wrap in plastic wrap and refrigerate for 30–60 minutes.
   (This makes it much easier to roll and helps prevent spreading.)

3. Roll and cut.
   Preheat oven to 350°F. Line a baking sheet with parchment.

   On a lightly floured surface, roll dough to about ¼ inch thick.
   Cut into 3-inch circles.

4. Fill and shape.
   Place about 1 teaspoon of filling in the center of each circle.
   Fold three sides up to form a triangle, gently pinching the corners. Leave a small opening in the center.

5. Second chill.
   Place shaped hamantaschen on the baking sheet and refrigerate for 20–30 minutes before baking.
   (This helps them hold their triangle shape.)

6. Bake.
   Bake 12–15 minutes, until lightly golden at the edges.

7. Cool completely.
   They will firm up as they cool.

That’s it for this week.

No grand reflections. No perfect kitchen moments. Just sunshine after a long week, bright orange food, and the reminder that even when plans fall apart, we can still make something warm and good at home.

If you make one of these, let me know which one wins in your house.

Thanks for reading!

If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

• Plantain Chicken Tenders

• Banana Cornmeal Cream Cheese Muffins

• Healthier Blackberry Marshmallows (Berry Cloud Bites)

Last weekend I was in Chicago for Cycle for Survival, which raises money for Memorial Sloan Kettering Cancer Center and rare cancer research. We try to go every year to honor my dad, who passed away from small intestinal cancer in 2020.

Chicago is also my former home. My husband and I lived out our twenties there — which now feels like an actual lifetime ago.

Every time I go back, nostalgia hits me like a freight train. I’m 26 again. Invincible. The world is my oyster. I can party until 2am, wake up with zero hangover, and stroll to the farmers market like it’s nothing.

But alas — I’m almost 38, and one glass of wine feels like an assault on my well-being that lingers for two full days. Time is a thief.

I digress.

While we were there, we visited my all-time favorite coffee shop — Heritage Bikes & Coffee in Lakeview.

Just look at those wooden floors and the light pouring in through the windows. I swear I could live there — curled up with a perpetual americano and a good book, pretending I’m still young and fun, only worried about which new restaurant to try this weekend.

After all the nostalgia — and the cathartic crying and cycling during the fundraiser — I was reminded of how lucky I am to be alive, and to have my husband (who, by the way, watched all three solo while I was in Chicago) and our beautiful children.

Even if one of them woke me up last night at 2am. And then again at 5am.

So when my oldest begged me to make the “purple marshmallows from my Pokémon library book,” I relented in my slightly vulnerable, post-fundraiser state.

Of course we’ll make them.

You want sugar for breakfast? Sure.
You want to skip school and watch TV? Why not.

What if we never get another chance to make Pokémon marshmallows?

The time is now.

The original ingredient list was… alarming. So I swapped almost everything, and this is what we came up with.

If you’re looking for a Valentine’s Day version, swap the blackberries for raspberries for the prettiest pink.

Hope you enjoy — and give your loved ones an extra squeeze this weekend.

Healthier Blackberry Marshmallows (Berry Cloud Bites)

A lighter, fruit-forward twist on classic marshmallows — naturally sweetened, no corn syrup, and made with real berries. These set into soft, fluffy cubes that are more like a berry cloud than traditional candy.

Ingredients

• 1 cup fresh or frozen blackberries

• 2–3 tbsp honey or maple syrup (to taste)

• 2 tbsp unflavored gelatin

• ½ tsp vanilla extract

• Tiny pinch salt

• Optional: 1–2 tbsp Greek yogurt for creaminess and protein

• Optional: whipped cream for topping. I bought a “healthy” canned version, but you can easily make your own!

Directions

1. Blend berries with 2–3 tbsp water until smooth.

2. Strain seeds through a fine-mesh strainer.

3. Warm the puree gently in a small saucepan (do not boil).

4. In a bowl, sprinkle gelatin over 3 tbsp cool water and let bloom 3–5 minutes.

5. Pour warm berry puree over the bloomed gelatin and whisk until fully dissolved.

6. Stir in honey/maple syrup, vanilla, and salt. Taste and adjust sweetness.

7. Whisk or mix 3–6 minutes until slightly thickened, lighter in color, and lightly foamy. An electric hand mixer is helpful here, but you can whisk by hand if needed.

8. Pour into a parchment-lined pan or silicone molds (about ½–¾ inch thick).

9. Refrigerate 2–3 hours until set, then cut into squares.

10. Top with whipped cream (optional - but definitely elevates the experience).

A Note On Texture

• Softer and more mousse-like than store-bought marshmallows

Nutrition Highlights

• Significantly less sugar than store-bought

• No corn syrup or artificial dyes

• Real fruit antioxidants and fiber

• Optional added protein with Greek yogurt

For little kids, these land somewhere between a fruit snack and a whipped yogurt cube — a fun treat that still feels light and wholesome. They can also be frozen into mini squares for berry ice-cream-style bites.

Enjoy!

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If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

• Plantain Chicken Tenders

• Banana Cornmeal Cream Cheese Muffins

Is it just me, or does it feel like winter has been ten months long already? In an effort to console myself, I’ve been baking more muffins — because they’re easy, warm, and comforting. Everything winter is decidedly not.

I also experimented with some plantain-breaded chicken tenders this week. My boys are still obsessed with nuggets and tenders, so I figure if you can’t beat them, join them. The plantains are a fun twist — and naturally gluten-free if that’s your thing.

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Banana Cornmeal Muffins

These banana cornmeal muffins are soft, lightly hearty, and incredibly forgiving. The cornmeal adds a little texture. You can use sour cream, cream cheese, or a mix of both. And if you’re looking for a winter pick-me-up, eat one straight out of the oven with a little — or a lot — of butter.

Ingredients

Wet Ingredients

• 2–3 very ripe bananas, mashed

• 1 egg

• ⅓ cup maple syrup, honey, or sugar

• ¼ cup melted butter or neutral oil

• Splash of vanilla

Choose one:

• ½ cup sour cream

• OR 4 oz cream cheese, softened

• OR half sour cream + half cream cheese (great if you’re cleaning out the fridge)

Dry Ingredients

• ¾ cup all-purpose flour

• ¼ cup cornmeal

• ½ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon (optional, but lovely)

Optional Add-Ins

• Mini chocolate chips

• Chopped walnuts or pecans

• A sprinkle of coarse sugar on top

Instructions

1. Preheat oven to 350°F. Line or grease a muffin tin.

2. Mash the bananas in a large bowl.

3. Whisk in the egg, sweetener, and melted butter or oil.

4. Stir in the sour cream or softened cream cheese.

   • If using cream cheese, just mash it in with a fork — small lumps are totally fine and a nice little surprise when you take a bite.

5. In a separate bowl, mix the flour, cornmeal, baking soda, baking powder, salt, and cinnamon.

6. Gently fold the dry ingredients into the wet until just combined.

7. Fill muffin cups about ¾ full.

8. Bake for 18–22 minutes, until a toothpick inserted comes out mostly clean.

Makes about 10–12 muffins.

Plantain Breaded Chicken Tenders (Easy)

Ingredients

• 1–1½ lbs chicken tenders (I cut mine into kid-sized strips)

• 2 eggs

• 1½ cups plantain chips (plain or lightly salted)

• Olive oil

• 1/2 tsp salt

• 1 tsp garlic powder

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Crush plantain chips into fine crumbs (food processor or zip-top bag + rolling pin).

3. Add salt and garlic powder. (taste, add more if needed)

4. Beat eggs in a bowl.

5. Dip chicken into egg, then coat well in crushed plantain/salt/garlic powder.

6. Place on baking sheet and lightly drizzle olive oil over top.

7. Bake 20–25 minutes, flipping halfway, until golden and cooked through.

Notes

• Extra crispy if you don’t overcrowd the pan.

• Great the next day eaten cold over a green salad!

If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

• Banana Cottage Cheese “Ice Cream”

• Frozen Banana Yogurt Sprinkle Bites

I keep liking everyone’s posts and notes—serene tea-drinking in the countryside, a beautiful cake that would take me an entire day to make, 57 ways to take care of yourself today. You get the idea.

And slowly, it started to make me feel bad about my own life.

It made me realize that Substack can start to feel a lot like other social media platforms if I let it. Endless scrolling, comparison, that quiet feeling of “I’m not doing enough.”

I joined Substack because I wanted something different—an escape from my day job, a place to create something without fast reels that make me dizzy (literally), and without showing my face (like… ever). I wanted it to fill my cup, and my family’s too.

Is that still possible? I hope so. And I’m not giving up yet.

And sometimes, when I do have the time and energy, I love making something a little more involved—like this birthday cake I made for my 4-year-old: Vanilla Corn Cake with Blueberry Cream Cheese Frosting. Honestly, it was pretty easy to make!

Below are a few cute, easy, kid-friendly recipes—small wins for those days when not reaching for a packaged snack feels like an accomplishment.

• Frozen banana yogurt bites - yes, I added sprinkles, again. I know, I know, I’m obsessed.

• Banana cottage cheese “ice cream” - 2 ingredients and voilà! And full of protein, too!

• And don’t forget about these Banana Egg Cinnamon Pancakes if you’re looking for more ways to use those brown bananas!

Tiny Bites of the Week:

Frozen Banana Yogurt Bites

Ingredients

• Bananas

• Plain or vanilla yogurt

• Sprinkles (optional but highly encouraged)

Instructions

1. Slice bananas into rounds.

2. Dip each slice into yogurt or spread yogurt on top with a spoon.

3. Dip or sprinkle with sprinkles.

4. Place on a parchment-lined baking sheet.

5. Freeze until firm (about 1–2 hours).

6. Transfer to a freezer-safe container.

To Serve

• Serve straight from the freezer.

• Let soften 1–2 minutes for younger kids if needed.

Cottage Cheese Banana “Ice Cream”

Ingredients

• 1 cup cottage cheese (full-fat works best)

• 1–2 ripe bananas, frozen

• ½–1 tsp vanilla extract

• Optional add-ins:

  • Honey or maple syrup (to taste)

  • Peanut butter

  • Cocoa powder

  • Strawberries or blueberries

Instructions

1. Add all ingredients to a high-speed blender or food processor.

2. Blend until completely smooth and creamy, scraping down sides as needed.

3. Serve immediately for soft-serve texture or

4. Freeze 1–2 hours to firm up for scoopable “ice cream.”

To Serve

• Scoop and add sprinkles, or mini chocolate chips, or just leave plain!

Storage

• Store in an airtight container in the freezer for up to 1 week.

• Let sit a few minutes before scooping if fully frozen.

If you liked these recipes, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

• Olive Oil Sprinkle Energy Bites

This week’s Tiny Bites is short and sweet. I hope you enjoy these Olive Oil Sprinkle Energy Bites I made, and a few other items I’m loving right now.

Tiny Bite of the Week:

Olive Oil Sprinkle Energy Bites (Kid-Friendly, obviously)

These energy bites are kid-approved (read: have sprinkles), are full of protein, and have an added healthy fat thanks to a little olive oil. Think of the olive oil as an invitation to not feel bad about the sprinkles :)

And yes, these are another quick snack made entirely during nap time. In fact, I waited until nap time was almost over, panicked with about 15 minutes left, and still had time to make these.

Give them a try and let me know what you think.

Ingredients

• 1 cup old-fashioned oats, lightly pulsed in a food processor
  (you want oat flour-ish, but not dust)

• ½ cup nut butter (peanut, almond, or sunflower butter). I used peanut this time!

• 3 Tbsp extra-virgin olive oil

• ¼ cup maple syrup or honey

• 1 tsp vanilla extract

• Pinch of salt

• 2–3 Tbsp sprinkles - here are my favorites.

Optional add-ins (choose one max)

• 1 Tbsp ground flax or chia

• 1 Tbsp mini chocolate chips

• 1–2 Tbsp unsweetened shredded coconut

Instructions

1. Pulse oats in a food processor 6–8 times until they look like coarse flour.

2. Add nut butter, olive oil, maple syrup, vanilla, and salt.

3. Pulse until the mixture comes together and looks scoopable.

4. Fold in sprinkles by hand (important so they don’t bleed).

5. Roll into small balls (about 1 Tbsp each).

6. Chill 15–20 minutes to set. Or eat immediately - no judgement.

Makes: ~14–20 bites

Storage: Fridge up to 1 week; freezer friendly.

What I’m loving this week:

This week’s favorite things are brought to you by frigid temperatures in the Midwest and the subsequent need to hibernate in my bed and read.

• Funny Story by Emily Henry - a fun, light-hearted read to distract you from real life. Who doesn’t love a friends-to-lovers plot?!

• My Ugg boots - the shining star of my winter uniform. They are super cute and cozy, but I’m still counting down the days until flip flop weather. Why do I live in the Midwest again???

Tiny Bite of Wisdom:

This week’s Tiny Bite of Wisdom comes from my tea after a long day of work:

“Let your energy be used to build, not destroy.”

When I read this quote, I was reminded of a moment from my past that I think of often.

It was a freezing winter day, and I was waiting for the bus back to my college dorm. I had been standing there for a while—shivering, jaw clenched, muscles tight—angrily stewing over the late bus and the cold.

Then, all of a sudden, I had an epiphany: if I relaxed my body, took a deep breath, and let the cold simply be instead of fighting it, I would feel better.

So I tried it—and it worked. I was still cold, but the tension melted away. All the energy I had been spending on anger suddenly felt available for something better.

I’ve carried that lesson with me ever since.

You only have so much energy to spend. Choose wisely!

If you liked these energy bites, be sure to check out my other Tiny Bites!

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

• Cheesy Enchilada Bake

• Peanut Butter Chocolate Protein Bites

• One-Ingredient Crackers

It’s a cute, fridge-worthy toothbrushing chart. If you have kids who like games but maybe don’t love brushing their teeth quite as much, give this a try.

Mark off the boxes as they brush (twice a day!) and floss (I know, I know—do they really have to floss? Yes. Once a day 😅).

Enjoy!

Toothbrushing Trail Printable

1.43MB ∙ PDF file

Download

Download

I’ve clearly been craving a certain genre of food (hello sweet potato nachos and taco muffins), so no surprise - I had enchiladas on my mind. Here’s what I decided to make:

• simple, cheesy enchilada bake

• one-ingredient crackers (I mean… c’mon)

• peanut butter chocolate protein bites — a treat yourself moment (you can give these to your kids too, but that just means fewer for you)

I bought all of the ingredients at Trader Joe’s, and I made all 3 recipes during one 2-hour nap period. Yes, I even had time to take these photos, so - that’s proof you can do it!

I’ve been reading so many beautiful food and parenting Substacks lately (I keep going back to What to Cook When You Don’t Feel Like Cooking, and a new find: Have a Little Something), and if I’m being honest — if I could quit my job and develop recipes and take gorgeous food photos all day long, I absolutely would. Wouldn’t anyone?

But for now, I still live in the land of dentisting and momming… at least until I win the lottery.

It’s easy to get overwhelmed trying to do it all. I keep having to remind myself some of those beautiful food and parenting blogs out there are someone’s full time job.

These recipes are doable and uncomplicated, so we can tally a small win for ourselves this week.

Alright - let’s start cooking. Let me know what you think!

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Tiny Bites of the Week

Dinner

Simple, Cheesy Enchilada Bake

Comforting, fast, flexible. Add more veggies and spice for the adult or adventurous eater.

Ingredients

• 1 lb ground beef (or turkey)

• 1 packet taco seasoning

• 1 can enchilada sauce (watch the spice level here!)

• 1–1½ cups shredded cheese

• Flour tortillas (6-8 large ones)

• 1 cup frozen corn

• Optional: refried beans (½–1 cup) - I mixed them into my ground beef while cooking. Or black beans if you prefer!

How I Make Them

1. Preheat oven to 375°F.

2. Brown the ground beef in a pan. Add taco seasoning and a splash of water. Simmer for a few minutes. (add beans here if you want to disguise them a bit for the bean-hesitant eaters out there)

3. Grease a baking dish with oil or butter.

4. Rip up 6-8 tortillas and add to dish.

5. Pour all other ingredients into baking dish: enchilada sauce, corn, meat/beans.

6. Mix everything together right in the baking dish.

7. Sprinkle generously with cheese. The more the better, obviously.

8. Bake uncovered for 20–25 minutes, until bubbly.

9. Optional add-ons: sour cream and cilantro would really dress these up!

Notes: If you make it ahead, wait on the cheese. Cover with foil and put it in the fridge. When you’re ready to bake, sprinkle the cheese on top and add a few extra minutes to the baking time.

Kid Snack

One-Ingredient Crackers

Shockingly easy. Shockingly satisfying. Made them for my kids, but I ate them too.

Ingredients

• 1 cup shredded cheese
  (cheddar, Colby Jack, mozzarella — whatever you have)

• Optional: Trader Joe’s Everything But the Bagel seasoning, or any other seasoning you like!

How I Make Them

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Place small piles of shredded cheese (about 1 tablespoon each), spaced out. Smash them together a bit. Add seasoning if you want.

4. Bake for 6–8 minutes, until melted and lightly golden.

5. Let cool completely — they crisp up as they cool.

6. Use a paper towel to mop up the extra grease.

Notes: I shredded my own cheese, but feel free to buy it already shredded!

Adult Treat

Peanut Butter Chocolate Protein Bites

A little indulgent, but has a bunch of protein so we’re going to count this as healthy.

Ingredients

• 1 cup cottage cheese (2% or whole would be creamier, I used fat-free and it was still tasty!)

• 1/2 cup peanut butter

• 1–2 tsp vanilla extract

• Optional: 1–2 Tbsp maple syrup or honey (only if you want it sweeter. I left this out of mine)

• 1 cup chocolate chips or one chocolate bar

• 1–2 tsp coconut oil

• Flaky salt (Maldon-style is perfect)

How I Make Them

1. Add cottage cheese, peanut butter, vanilla and optional sweetener into a food processor.

2. Blend until smooth.

3. Put tablespoon-sized dollops on a parchment paper lined baking sheet.

4. Freeze for 30-60 minutes or until set.

5. Melt chocolate and coconut oil in microwave in 30 second intervals until melted (or melt in saucepan on the stove).

6. Drizzle chocolate over the peanut butter bites and sprinkle flaky salt over top.

7. (Sprinkle the salt quickly or you’ll miss your window - the chocolate sets fast!)

8. Put back in the freezer for 30 minutes to set (or until you can’t wait any longer…)

Notes: I meant for these to be an adults-only treat for making it through the week, but you can imagine how that turned out. Find a good hiding spot!

Tiny Bite of Wisdom

This week’s wisdom comes from something my mom said to me a few years ago.

Before I had kids, I was obsessed with my career path: grades, schools, residencies, the perfect job. After I had my first child and I was still stressing over something work-related, my mom said to me:

“Being this baby’s mom is your job now.”

That has really stuck with me.

When everything seems overwhelming, focus on what’s really important to you.

Things I’m Loving This Week:

These Icelandic Wool Mittens - ultra warm and adorable. It feels like 15 degrees where I live, so these are getting a lot of use!

Calm the Fork Down

Relax. It’s okay if your kids ate cereal for dinner last night.

Here’s an honest recap of what I fed my kids this week:

We tried these enchiladas for dinner, and as expected, 1.5 of my kids ate them (they never all eat the same meal, unless it’s microwaveable mac and cheese).

We ate lots of eggs and berries.
Some cucumber was eaten (star vegetable currently — and for the past three years).
I made the Simple Mills muffins twice.
I made my egg-banana-cinnamon pancakes, which are always a hit.
We got takeout from a Mediterranean place in town.
We ate croissants and soup from a local coffee shop.
We microwaved chicken nuggets, a lot. (They were organic, don’t judge me).

See? It doesn’t have to be all green muffins and salmon.

You’ve got this.

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Curious what other Tiny Bites I’m cooking up? Stay tuned for more, and take a peek at these other recipes:

• Banana Egg Cinnamon Pancakes

• Mango Cheesecake Energy Bites

• Green Blender Muffins

• Taco Muffins

I always try to choose the most natural / non-toxic / healthiest option — but no one’s perfect.

Enjoy browsing.

Some links are affiliate links. That just means I may earn a small commission if you buy through them. It doesn’t change the price, and I wouldn’t link anything I don’t genuinely like.

Maybe one day I’ll be able to buy a coffee from your clicks. A girl can dream.

Non-Toxic Kitchen Things

These are the things I reach for constantly and that you’ll probably see all over my recipe posts!

Bakeware, etc

• Nordic Ware Naturals Muffin Pan

• Nordic Ware Sheet Pans

• Non-toxic Muffin Tin Liners

• Handmade Speckled Ceramic Prep Dishes - the cutest tiny bowls

Appliances

• Vitamix Blender

Edible items

• Natural Sprinkles!!!

• Simple Mills Muffin Mix - a true lifesaver.

• Les Cousines Olive Oil

Travel Things

We all know traveling with kids can be…challenging.

• Hand Sanitizer Wipes made with essential oils - sounds boring, but you need these if you have a toddler who licks airplane trays.

• Biossance Travel Set - non-toxic skincare for the win.

Kid Things

All of these have been tested (and sometimes destroyed) by three small boys.

Clothing

• Organic Cotton PJs (that we have purchased in many, many sizes).

Pack for School

• Stainless Steel Water bottles - Lots of fun designs to choose from.

• Owala Stainless Steel Water Bottle with Straw - Got one for myself too!

• Stainless Steel Bento Lunch Boxes

Little Indulgences

Things that make you feel a tiny bit better after wiping someone’s butt for 5 years.

Skincare/Beauty

• Mad Hippie AHA Exfoliating Peel - I use this every night!

• Mad Hippie Triple C Night Cream - another favorite.

Treats

• Hu Hazelnut Coffee Dark Chocolate Bar - what more could you need?

To Wear

• These Icelandic Wool Mittens - ultra warm and adorable.

• My Ugg boots - a winter uniform staple

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Thanks for browsing! Curious what Tiny Bites I’ve been cooking up? Check out these posts to get an idea :)

– Banana Egg Cinnamon Pancakes
– Mango Cheesecake Energy Bites
– Green Blender Muffins

A little backstory: we make tacos all. the. time. Like, way too much. Partially because it’s one of the three meals I know my boys will eat, and partially because before I started this Substack as a way to hold myself accountable, I didn’t feel like I had the time or energy to think of anything else.

But one day — when, lo and behold, the taco shells had gone stale — I struck upon brilliance and decided to shove my taco mixture (plus a few other ingredients) into a muffin tin. And voilà. It was a hit.

This recipe takes about five minutes to throw together and is loved by hangry children and hungry, kitchen-lurking husbands alike. I tested that five-minute timeline the other day when I received a surprise text:
“Hi! Coming home a little early — be home in 10 min. Boys are hungry.”

I appreciate that my husband had the kids all morning, but the surprise early arrival was… less than stellar. I reluctantly put down my coffee and steeled myself for the tornado about to enter my house. Thank God we had taco muffin ingredients on hand. I panic-mixed everything with my bare hands and threw it in the oven with seconds to spare.

As expected, one child entered crying, another yelling, “I NEED A SNACK, MOM,” while the third had just created a very different kind of surprise in his diaper. Never a dull moment. But I knew all we had to do was wait for the timer to go off, and the taco muffins would save the day.

Side note: these are basically taco meatballs — but if I called them that, no one would eat them. Sometimes children simply do not abide by the laws of logic.

Give them a try and let me know what you think.

Taco Muffins (Easy, Kid-Approved)

Ingredients (makes 12 muffins)

• 1 lb ground beef

• 1 packet taco seasoning (mild or hot - up to you!)

• 2 large eggs

• ½ cup ketchup

• ¾–1 cup shredded cheese (cheddar, Colby-Jack, or a mix — whatever you have. I used ripped slices of Muenster this time)

• ¾ cup breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease or line a muffin tin.

2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

3. Stir in taco seasoning and remove from heat. Let cool slightly.

4. In a large bowl, whisk together eggs and ketchup.

5. Add cooked beef, shredded cheese, and breadcrumbs. Stir until fully combined.

6. Scoop mixture evenly into muffin cups, filling almost to the top.

7. Bake for 18–22 minutes, until set and lightly browned on top. This may depend on your oven. Mine needed a few extra minutes at the end to brown.

8. Let cool for a few minutes before removing from the pan.

Notes

• These reheat well and are freezer-friendly.

• Serve plain, or douse in sour cream (that’s how I like them!)

• Easy to throw in a lunch box.

• Linked here are my favorite non-toxic muffin tin and liners that I basically use every day.

If you liked this recipe, you might also like:
– Banana Egg Cinnamon Pancakes
– Mango Cheesecake Energy Bites
– Green Blender Muffins

Thanks for reading! Curious what other Tiny Bites I’m cooking up? Stay tuned for more easy snacks, meals and maybe a “you made it through the week” treat just for moms/dads!

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Now, I’m not sure if this was genuine feedback or if he was just starving. My husband has also been teaching the boys the art of schmoozing lately — so it’s hard to say. But I’ll take it.

My youngest woke up from his nap and immediately ate three of these, which feels like a win.

My middle child took one look at the green color and said, “No.” He is my most stubborn child, so I wasn’t surprised. You can’t win them all.

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A little backstory

These green muffins used to be a staple in our house when my first child was a baby. We used them as early foods and as an easy way to pack a bunch of healthy ingredients into one bite. As a new parent, anything that involved dumping everything into one container and hitting blend — without dirtying a million bowls or utensils — felt like the only way possible. Honestly, it still usually feels that way.

I also loved that these had protein from the eggs and nut butter, and that they were green. I used this recipe as a way to test different nut butters when we were introducing allergens. In this version I used peanut butter, but I’ve made them with cashew butter and almond butter as well — all worked great. I’d say the peanut butter has the strongest flavor, so choose another option if you’re looking for something that blends more into the background.

I haven’t made these in a while. Like I’ve mentioned in a few other posts, we’ve been relying a bit too heavily on packaged snacks and store-bought muffins lately. Honestly, the mixes I buy are pretty amazing (have you tried the Simple Mills muffins?), but I wanted to bring this recipe back and see how my kids would respond to it at this age.

A quick note on texture

These are not light, cakey bakery-style muffins. The texture is more dense and spongy — kind of a cross between an omelet and a muffin.

You can absolutely leave these plain as simple green muffins. I decided to hedge my bets and add a few natural colored sprinkles and some freeze-dried blueberries for visual interest. My kids gravitate toward anything with sprinkles. In fact, my two-year-old referred to these as “sprinkle muffins” instead of green muffins — which feels important to note. It helps to know your audience.

Green Blender Muffins (Toddler-Friendly)

Ingredients

(Makes 12 muffins)

• ½ cup rolled oats

• 1 cup packed fresh spinach

• 2 ripe bananas

• 2 eggs

• ¼ cup pumpkin purée
  (sweet potato purée works well too)

• ¼ cup peanut butter
  (or cashew butter / almond butter)

• 1 teaspoon cinnamon

• Optional: natural sprinkles or crushed freeze-dried fruit

Kitchen Tools

• High-speed blender – I’ve had my Vitamix blender for probably a decade. An investment but has lasted me a long time!

• Standard muffin tin – I like this one from Nordic Ware

• Nontoxic muffin tin liners

Instructions

1. Preheat oven to 350°F and grease a mini or standard muffin tin.

2. Add the rolled oats to a blender and pulse until they form a fine oat flour.

3. Add the remaining ingredients to the blender.

4. Blend until completely smooth, stopping to scrape down the sides if needed.

5. Pour batter into the prepared muffin tin.

6. Sprinkle with optional sprinkles or freeze-dried fruit, if using.

7. Bake:

   • Mini muffins: 12–15 minutes

   • Standard muffins: 18–22 minutes

8. Let cool before serving.

Storage & freezing

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze fully cooled muffins for up to 3 months

Thaw overnight in the fridge or warm briefly in the microwave. These are easy to grab for snacks or to take on the go.

Easy swaps & variations

• Use sweet potato purée instead of pumpkin

• Skip the pumpkin/sweet potato and add:

  • applesauce

  • plain yogurt

• Try different nut butters to introduce allergens

A good green blender muffin is one of those recipes I think is worth having in your wheelhouse — insanely easy, flexible, and a great way to pack a lot of nutrients into a snack. Did I mention the minimal amount of dishes to clean afterward?

Looking ahead

Making these again got me thinking about doing a rainbow muffin series — using beets for pink, carrots for orange, blueberries for purple, and so on. If you’ve tried anything like that or have a favorite veggie-based muffin recipe, I’d love to hear about it.

If you liked this recipe, you might also like:
– Banana Egg Cinnamon Pancakes
– Mango Cheesecake Energy Bites

Curious what other tiny bites I’m cooking up? Stay tuned for more!

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This post contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you.

My first child didn’t have any added sugar until after he turned two. My second… maybe we made it to age one or so. With the third? I’m sure a cookie was among the first foods he tried. Let me be clear: I read labels. I minimize sugar. We are a “healthy” family. But my kids come home from school with “birthday-halloween-christmas-it’s just Tuesday” treat bags all the time. Every Wednesday there is a raffle in my oldest’s kindergarten class, and you can choose candy as a prize. There are soccer snacks, swimming snacks, etc, etc. It’s inescapable. While we were on vacation, I tried to just let it go and have faith that the three slices of cucumber they ate two weeks ago would be enough to keep them healthy.

Now that we’re home, it’s time to get back to the plan: make easy, healthy meals and snacks.

I’m new to Substack, but I’ve been exploring some accounts and have really enjoyed reading The Green Spoon. I stumbled upon their archive of free recipes, and the sweet potato nachos caught my eye. My kids have each gone through a sweet-potato-loving phase, so I figured it was worth a shot. And to be honest, I was craving nachos!

It was super easy to throw together and felt fun to eat. Here’s a picture of how they turned out.

I substituted some ingredients and used a Japanese (white) sweet potato because that’s what we had. My kids ate it without all the toppings: just sweet potato, cheese, taco meat, and avocado. But the grownups added all the fixings and it was a hit. Thanks to The Green Spoon - I’m grateful for the inspiration!

Looking for more tiny bites you can whip up during nap time this week? Try these Mango Cheesecake Energy Bites!

Curious what other tiny bites I’m cooking up? We’re just getting started…stay tuned for more!

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I find myself doing a lot of things I swore I’d never do once I had kids. Like letting the boys watch TV when I need 10 minutes to throw in laundry without worrying someone might break a lamp. Or buying a zillion processed snacks. Who has time to cook with three kids and a job? Even though I read labels and try to buy healthier options, it somehow still feels like I should be doing better.

So this week, in the spirit of replacing at least one processed snack, I tried a new recipe: these mango energy balls. My boys love mango, and I wanted something that wouldn’t be too messy (like those granola bars with melty chocolate chips smeared all over my chairs). In this version I added maple syrup, but I have a suspicion they would be sweet enough without any sweetener. Let me know if you try them!

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Ingredients

• *Recipe makes ~12 energy balls*

• 1 cup rolled oats

• ½ cup dried mango, chopped

• 3 Tbsp cashew butter (or sunflower seed butter)

• 1–2 Tbsp maple syrup or honey (or leave out the sweetener..mango is sweet!)

• 1 Tbsp nutritional yeast

• ½–1 tsp lemon zest (or a tiny squeeze of lemon juice)

• Optional: 1–2 tsp water if mixture is dry

Instructions

1. Add the oats to a food processor and pulse until they look like a coarse flour.

2. Add the dried mango, cashew butter, maple syrup/honey, nutritional yeast, and lemon.

3. Pulse until the mixture starts clumping together.

4. If it feels too crumbly, add 1 teaspoon of water at a time and pulse again.

5. Roll into small toddler-hand-friendly balls.

6. Chill in the fridge for 20–30 minutes to help them firm up.

Tips

• If your dried mango is very firm, soak it in warm water for 5 minutes, pat dry, then use. I did this and it worked great!

• Omit the honey/maple syrup if you want them less sweet - mango is sweet enough!

• Add a tiny pinch of salt if you want more “cheesecake” contrast (optional).

Storage

• Fridge: up to 1 week

• Freezer: 2–3 months (let thaw a few minutes before serving).

Why these are great for kids

• Pack a few in a snack cup for school pick-up.

• Eat straight out of the fridge on-the-go!

• Bribe your kids with a sweet “treat” that’s actually pretty healthy.

If you liked these, you might also like my banana egg cinnamon pancakes — another simple, toddler-friendly favorite.

Curious what other tiny bites I’m cooking up? Stay tuned for more!

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Pro tip: these are a great way to sneak some eggs into the meal if your kids don’t usually like them.

Ingredients

• *Recipe makes ~12-15 mini pancakes*

• 1 ripe banana

• 2 eggs

• ½ tsp cinnamon

• 1–2 Tbsp optional flour (almond, oat, or all-purpose)

• Pinch of salt

• Butter or oil for the pan

Instructions

1. Mash the banana until smooth.

2. Whisk in the eggs, cinnamon, salt, and optional flour.

3. Heat a pan on medium with a little butter/oil.

4. Pour small pancakes (they flip easier).

5. Cook 2–3 minutes per side until golden.

Tips

• Smaller pancakes cook more evenly and flip cleanly.

• With flour = fluffier, more “pancakey.”

• Without flour = more custardy, great for toddlers.

• You can double or triple this easily.

If you liked these, take a peek at my Mango Cheesecake Energy Bites!