crunchy rainbow chopped salad

This salad is so super easy, and because it's hearty, it actually holds up well in the fridge (even with dressing), so you can make it ahead of time, or enjoy any leftovers the next day.

crunchy rainbow chopped salad

(makes 4 very generous servings)

1 tub of Trader Joe's Healthy 8 chopped veggie mix (found in the produce section, by the bagged salads)

1/2 cup Trader Joe's Tzatziki sauce*

champagne or white wine vinegar, to taste

freshly ground pepper

Combine everything in a mixing bowl. Add more yogurt sauce or vinegar until you reach the desired amount of dressing, and your desired level of zestiness and creaminess. This salad is hearty and will hold up for 2-3 days in the fridge, so enjoy those leftovers. If you have any!

* I happened to have a partial tub of Tzatziki Sauce on hand, but or you can simply use Greek Yogurt, like Fage 0% instead for the creamy portion of the dressing.

lemony pasta with chickpeas and Feta

I didn't feel like going to the supermarket today, so dinner was a hodgepodge of what I had on hand. It turned out so well that I'm going to quickly share two of the recipes, because everyone enjoyed them, and they are so ridiculously simple! Plus, if you make a big batch, like I did, you'll have lunch made for tomorrow. Here's the first one, that can be serves warm or room temp, and makes a great vegetarian side or meal:

Lemony Pasta Salad with Chickpeas and Feta

(makes 8 servings)

8 oz dried whole wheat rotini (or your favorite pasta), cooked according to pkg

15 oz can of chickpeas, rinsed

zest and juice of 1-2 lemons

6 oz herb pesto*

6 oz Feta, crumbled

sat & pepper, to taste

Combine everything in a mixing bowl. Serve warm, or room temp. Can be made ahead and stored in the fridge.

* I happened to have a jar of Bella Cucina herb pesto (nut-free, bonus so this can be sent in my little one's school lunchbox this week...) in my pantry that I'd been given as a gift. If you want to make your own, simply combine a few hearty handfuls of your favorite fresh herbs in a blender with enough olive oil to reach your desired consistency.

simple side: coconut-curry butternut squash

Monday's are typically my busiest afternoon, shleping home from Stamford in the dark after a swim lesson, arriving home just in time for dinner. With that in mind, I got into a good groove this fall making our Monday dinner ahead of time. Today, we were simply going to enjoy an afternoon of games with Meme and Papa by the Christmas tree, but knowing dinner was made ahead of time allowed me to totally relax. I decided to make a veggie-focused Indian meal, but having marketed without a list, my ingredients were a little random. This, as it turned out, was a fabulous side; one that I will definitely make again.

Coconut-Curry Butternut Squash

1 butternut squash, peeled and diced evenly (or buy it already chopped, but make sure the pieces are even-sized so they cook evenly)

14 oz can coconut milk (I used a light version)

curry powder (I used mild, to ensure that it wouldn't be too spicy for the kids)

In a medium saucepan, heat the butternut squash, coconut milk and curry powder (enough to reach your desired taste, remember that it will intensify as the liquid cooks off) at a medium-high simmer, for about 10-12 minutes, or until the majority of the liquid is gone and squash is tender, but not mushy. Serve warm over brown rice. Reheats perfectly, store in fridge.

This was far and away, the kids favorite part of tonight's meal. One of my children also loves peas, so Trader Joe's Minted Peas ( found in the freezer case) was a big hit. The other likes roasted veggies, so the simple zucchini and tomatoes I roasted (at 400 for about 12-15 minutes in a bit of oil, lemon zest, s&p) was his runner-up part of the meal. Neither child liked Trader Joe's Palak Paneer (spinach with Indian cheese), and I'd have to agree that it wasn't very good, so I would leave that off next time.

But anyway, it was a simple veggie-laden meal to get together mid-afternoon then just reheat when it was dinnertime. And, my husband gets an awesome lunch tomorrow, since this is one that reheats beautifully.

simple side: wild rice with cranberries and pecans

My goal was to have the majority of my Thanksgiving sides made before the weekly cleaning crew comes through this afternoon. I was thinking how nice it would be to have the cooking done ahead of time and a clean house. Done! (Although I still need to scurry around cleaning up for the cleaning crew.) Last night I made our stuffing and sweet potatoes and baked a bunch of small pumpkin breads for our house cleaners, mailman, school bus driver and neighbors who help us out throughout the year. My one son wants mashed potatoes, so I'm going the super easy Alexia Yukon gold & sea salt route, so that's a-few-minutes-before-the-meal side (and not homemade.. I am living in the edge this year, I tell you). This morning, I made the brine that our turkey will go in tomorrow morning, and put it out in our cold garage until I'm ready for it. My mom and dad have offered to come bearing simple green beans, sauteed kale and cranberry sauce this year (making my end of the cooking super easy to do ahead). This morning, I realized I had one extra Trader Joe's carton of chopped garlic, shallots and onion*, so I checked the pantry and decided to make one more (healthful) side ahead of time. Oh, and I had a few extra cups of sage cream sauce from the Savory Pumpkin Cannelloni I made on Sunday....so that extra sauce is going to morph into peeled pearl onions (I got at Trader Joe's) braised in sage cream. Mmmm, decadence. Here's that healthy side first though:

Wild Rice with Cranberries and Pecans

(makes 8+ servings, can be made 2-3 days ahead and stored in fridge)

1 cup chopped onion, garlic & shallots* (or you can just use onions if you're making it from scratch)

olive oil

1 cup of wild rice, rinsed and drained

4 cups vegetable broth

handful of dried cranberries

handful of chopped pecans

drizzle of balsamic vinegar

salt & pepper, to taste

Rinse and drain rice, then cook rice according to package. The ratio is usually 4 cups liquid to 1 cup rice and it takes about 45 minutes. (I used vegetable broth instead of water.) While the rice is cooking, saute onions/shallots/garlic in a bit of olive oil for a few minutes, until the soften a bit and start to become translucent. Once rice is done, stir in onion mixture, cranberries and pecans while still warm. Drizzle with balsamic vinegar, to taste. Add salt & pepper, to taste. Can be made 2-3 days ahead, as the flavors will meld and it will just get better! You can serve this dish room temp or warm.

my go-to stuffing recipe each year

I have made stuffing from scratch in the past, but doctoring up store-bought stuffing results is just as good an end product (without counter tops covered in stale bread...).

My Favorite Stuffing Additions

(can be made up to 4 days in advance and stored in the fridge)

your favorite store-bought stuffing*

*veggie broth (I like Rapunzel brand bouillon cubes, amt depends upon the stuffing)

*butter (optional, depending upon the stuffing you're using)

celery, chopped

onion, chopped

leeks, chopped (optional, you can always just go with onions)

apples, chopped

fresh sage, chopped

steamed chestnuts, broken into pieces (found in a jar or box, depending upon your store)

We like a lot of stuffing, so I use my big soup pot and saute the chopped celery, onions, leeks and apples in a bit of olive oil, until the onions are translucent. At that point, I stir in the chopped sage and chestnuts (which I let my kids break up with their hands, if they're in the kitchen). Then, I simply dd the packages of store bought stuffing mix and broth (and butter, if your stuffing calls for it too) and stir it all together.

I make the stuffing at least one day in advance, to let the flavors meld...but you could make it up to 4 days in advance. Just store it in the fridge and reheat it Thanksgiving day (any temp 350-400), for about 30-40 minutes or until warmed through, loosely covered with foil if you like it moist...or uncovered halfway through the reheating if you like a crispy top to it.

homemade mashed potatoes

In past years, I have made mashed potatoes from scratch. They are easy enough, but this year, I've discovered Alexia brand mashed potatoes, which....well, are even easier. (I find them in the frozen section of most of our local supermarkets.) If you opt to make them from scratch, here's my go-to mashed potato recipe. I'm not holding back here when it comes to decadence, Thanksgiving happens but once a year:

Homemade Mashed Potatoes

(makes 8 servings, can be make up to 4 days in advance and stored in the fridge)

4 lbs Yukon gold potatoes, peeled and cut into about 3/4" cubes

about 1/2 cup whole milk (maybe a little more)

16 oz Rondele garlic and herb cheese (two 8 oz tubs)

salt & pepper, to taste

up to 1/2 stick of butter (optional, if you want to really go over the top)

roasted garlic, mashed (optional, to taste)

Cook the potatoes in a large pot, until tender when pierced with a fork (10-14 minutes). Drain well. Return potatoes to the same warm pot and add the milk and cheese. Mash until desired consistency. We keep ours a little "lumpy" because I like them to have some texture, especially if they're being served alongside sweet potatoes at the same feast. Add salt & pepper to taste.

These can be made up to 4 days in advance and stored in the fridge. When reheating, you might like to add a bit more milk to the dish, so they don't dry out. You can either reheat them in the oven, lightly covered with foil, or in the microwave.

simple side: roasted brussel sprouts

Every Thanksgiving feast needs at least one green veggie. And with all of the decadence on the plate, I kind of think, the simpler the better.

Roasted Brussel Sprouts

(best if made right before dining)

brussel sprouts (halved if they're really big)

avocado or olive oil

salt & pepper

rimmed baking sheet

optional additions to the baking sheet:

lemon zest

garlic, minced

bacon, chopped

pancetta, chopped

walnuts, pecans or pine cuts (add last 3 minutes of baking)

My favorite way to prepare brussel sprouts is to simply drizzle them with a little olive (or avocado) oil, a sprinkling of good quality salt & pepper and roast them on a rimmed baking sheet at 425 degrees for 20-25 minutes, until they are al dente. They get this crispy, caramelized outer edge and moist center. Delicious. Serve warm, right from the oven. I simply serve them as is, but I have also listed some additions if you want to make them fancier/more decadent...

Because this is best right when they come out of the oven, on Thanksgiving, I would take the turkey out, and while it's resting (before carving) pop these babies in the oven right before you eat. This is the only thing I actually "make" on Thanksgiving day-- besides roasting the turkey, of course!

simple side: roasted + mashed sweet potatoes

Sweet potatoes always play a part in our Thanksgiving feast. Depending upon the year, I have roasted slices of them in the oven in a rustic fashion, par-baked them and then grilled them, mashed them and topped them with a homemade sweet/savory struesel (a la Epicurious), and yes, I have even been known to smother them in marshmallows (winning mom-of-the-day with that batch)... but last year, I went even simpler and healthier. Depending upon the other sides you plan to make, you can start with this super-simple recipe and modify it to get to your ideal health profile and taste for this year.

Super Easy Roasted + Mashed Sweet Potatoes

(makes 8 servings - can be made 3-4 days ahead, stored in fridge)

4 lbs sweet potatoes, whole, skin on

rimmed baking sheet

tin foil

salt & pepper, to taste

splash of orange juice (optional)

1-2 T agave or brown sugar (optional)

2 T butter (optional)

1/2 cup praline pecans, crushed (optional)

Preheat oven to 375. Wash potatoes and pierce each one a few times with a fork. Place on foil lined baking sheet and bake until tender, about 1 hour. Cut each sweet potato in half and scoop the flesh out into a bowl. Mash with a fork, or potato masher, until desired texture, adding a splash of orange juice to thin them a bit, if you'd like. You may leave the sweet potatoes as is, for a very healthy side dish or.... if you want to make the dish sweeter and more decadent, you can mash in 2 T butter and/or 1 to 2 T agave (or brown sugar) and top them with 1/2 cup of crushed praline pecans. (Trader Joe's sells them rather inexpensively. Best way to crush them is to place them in a zip-loc bag and let your children roll a rolling pin over them, or thwack them with a meat mallet or heavy spoon...)

Can be made 3-4 days in advance and stored in the fridge. To reheat, simply cover loosely with foil (so the top doesn't get too brown) and place in the oven you are using on Thanksgiving at some temp between 350-400, for 30-40 minutes or until warmed through.

cider braised cabbage and apples

By now, you know my family went apple picking because there have been apples in just about everything I have made this week. Here's my latest savory apple recipe, which is similar to the Balsamic Braised Red Cabbage I told you about a while back. As with any weeknight meal I'm going to make, this side dish is so easy. Paired it with brats, chicken sausages or pork tenderloin and you have dinner made in a few minutes.

Cider-Braised Cabbage and Apples
(makes 4 side dish servings)

2 medium-size apples, cut into chunks
10 oz package of shredded cabbage (either white or red)
1 cup fresh apple cider
1/2 cup cider vinegar*
salt & pepper, to taste

In a medium saucepan, combine all ingredients and bring to a simmer. Cook over medium-low heat until most of the liquid is absorbed and apples are softened (but not mushy). This side can be made ahead as it will keep in fridge for several days.

*I really like sauerkraut, so this amount of vinegar is going to give you a very zippy side dish, similar to kraut. Feel free to add less vinegar if you wish to have it less zingy.

simple roasted acorn squash

A few years back, I shared a simple fall side with you all, roasted acorn squash. That recipe, was a sweeter version of what I made last night.

Simple Roasted Acorn Squash
makes 8-10 servings

2 medium acorn squashes
2-3 Tablespoons of butter
kosher salt & freshly ground pepper

Preheat oven to 425. Wash the squashes (you will be leaving the skin on). Slice the squash in half and remove seeds. Then, slice the squash into 1/2 inch slices and lay them on a rimmed baking sheet. Break butter with your hands (a good job for your kids) and toss small pieces on the baking sheet. Sprinkle with salt and pepper. Bake for approximately 25 minutes, flipping the squash half way through, until tender and lightly browned. Serve warm, or room temperature.

The rippling edge should give it away, but if you aren't sure which squash is which, here's a helpful visual.

savory roasted apple side

After seeing his ideas in the New York Times' magazine, I couldn't wait to try Mark Bittman's ideas for savory apple sides with our bounty from apple picking this weekend. Of course, when I actually went to make the first recipe, I realized that I didn't have all of the ingredients. Still, they were delicious, and super simple.

Savory Apple Side Dish

(My Take on Mark Bittman's Moroccan Spiced Apples)

apples, cut into chunks
olive oil
garlic, minced
cumin
chili powder
cinnamon
smoked paprika

Heat oven to 425. Spread apples on a rimmed backing sheet, drizzle with olive oil, and sprinkle with garlic and spices. (I trust you to know how much of each spice to add, depending upon your family's tastes. Roast for 10-12 minutes, until apples are tender. (Be careful not to overcook or the apples will become mushy. Then again, if you prefer them more like a savory apple sauce, feel free to leave them in the oven for another 10 minutes, or so.)

I gave a hearty serving of these apples, along with roasted acorn squash and cider vinegar-braised onions to a friend. The combination of these flavors and textures was incredible, if I might say so myself!

versatile meatless meal idea: walnut sauce

A week ago, I winged a walnut sauce. In an effort to detoxify a bit from too many rounds of snack bar food and too many fruity, summer cocktails I vowed to spend my week eating only "whole foods". (My definition: I had to know the ingredients in what I was popping down the hatch, and recognize all of them). The base for that week's meals was this walnut sauce I whipped up and then stored in the fridge. I didn't want to feel deprived, since it is summer vacation after all. This versatile sauce hit the spot.

Walnut Sauce

walnuts
walnut oil
your choice of vinegar
water (optional)
herbs (optional)

In a blender, combine walnuts, walnut oil and a splash of your favorite vinegar. Pulse until thick and creamy. Taste, and add more vinegar or oil to get to your desired level of tanginess or creaminess. Add water if you'd like to thin the sauce to make a dressing. Add fresh or frozen herbs, if you'd like, and blend until smooth.

I divided the sauce in half, leaving the first half as is (walnuts + walnut oil + a splash of both champagne vinegar and sherry vinegar). Then I added a fresh batch of cilantro to the second half. I just stored them in their thick glory in the fridge. Then during the week, I used them a bunch of different ways, in addition to thinning them and using them as salad dressings:

The plain walnut one was the dressing in a batch of roasted beet & barley salad...

The walnut-cilantro one was smothered over a piece of sea bass for dinner one night...

and I popped a dollop of the walnut one in the center of portabello mushrooms + diced tomatoes + a sprinkling of Parmesan and roasted them at 350, alongside some zucchini from the farmer's market

for a meatless feast. Delicious.

snack platter idea

a healthful, simple snack platter for an afternoon spent outside:

grapes + peppers & cucumbers + carrots + apples +
hummus (homemade or store bought) + tzatziki (homemade or store bought)

two easy summer apps

There is nothing worse than inviting friends over and putting out a spread of appetizers that suddenly go soggy before your eyes on a humid summer evening. Well, ok, there could be a lot worse things, but still, it's disappointing when you're the happy hostess. My winter go-to's like Trader Joe's Tempura Shrimp or phyllo shell tartlets like this or this flop in humidity. So when summer rolls around I have other go-to's which I realized yesterday I haven't shared yet. I made both of these to bring along to a little gathering last night. They are quick & easy, and everyone loved them.

Soy Chorizo in Cucumber Cups

(makes about 30 cucumber cups)

4-5 English (seedless) cucumbers

olive oil

1/2 a medium onion, finely chopped

1 pkg soy chorizo (usually found in the produce section, by other soy "meat" products)

1 brick cream cheese (regular, low-fat or fat-free, your choice)

To make the cucumber cups: peel the cucumber, if you'd like, then cut into 1" rounds. Using a melon baller, or teaspoon, scoop out the inside about 3/4 of the way down. This will make a little cup. Place on a paper towel for 1/2 hour, or so, to let some of the water from the cucumber drain. Then fill with soy chorizo mixture, or any favorite dip or spread.

To make the soy chorizo filling: in a medium pan, saute the onion and soy chorizo in a bit of olive oil until lightly browned. Add cream cheese and lower heat, stirring until cream cheese is melted. Set aside until ready to stuff cucumber cups. May be made ahead and kept in the fridge for a few days. (Extra soy chorizo mixture makes a delicious addition to omelets.)

Endive Spears Stuffed with Parmesan-Walnut Pesto

(makes about 3 dozen)

4 medium heads of endive

1 cup Parmesan

1 cup walnuts

3 lemons, zested and juiced

1/2 cup fresh parsley

2 Tablespoons mayo (optional)

To make endive spears: simply cut the base of endive and carefully remove the spears.

To make Parmesan-Walnut pesto: in a Cuisinart, pulse Parmesan, walnuts, lemon zest, lemon juice, and parsley until desired consistency. (Adding mayo will help to bind the pesto.) Extra pesto is delicious tossed with whole wheat pasta, or broiled over a crusty piece of bread.

eggs with the devil in them

Trying pants on before bedtime last night, I realize our older son actually does not have pants that fit and are in good enough shape to wear to an egg hunt and dinner this afternoon. So, I'll be spending this morning traipsing around town-- in the rain, two kids in tow-- trying to find pants. Sweet. This is going to leave little time to over think an Easter menu (which might be good...save me from myself). What I do know, is that our casual Easter get-together with the neighbors will include

deviled eggs...or as my little one calls them "eggs with the devil in them". Since the baby chicks hatched in his class last week, he's been understandably a bit skittish about eating eggs. But, I know he digs these so I am thinking a few will go down the hatch.

Eggs with the Devil in Them
(makes 12...double or triple if you're expecting a crowd)

6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons finely minced celery
1 tablespoon curry powder
1 tablespoon minced drained capers

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in remaining ingredients. Season to taste with salt and pepper. Spoon yolk mixture into whites. Can be made several hours ahead, just cover loosely and pop into fridge.

Then, I'll also make a batch of pea dip or

edamame hummus to serve with pita chips and fresh veggies for dipping.

For sides to go along with the ham my neighbor is bringing, I think I'll make a spinach, jicama, slivered almond salad with this super simple yogurt-based salad dressing. Leftover dressing can be used as a fabulous marinade in the week ahead.

And if the rain ever stops, I'll make a big platter of grilled veggies

or maybe I'll just make grilled asparagus and call it a day. We'll see. I still need one or two comforting, decadent sides to please those (like my husband) who grew up with scalloped potatoes. Ideas and links to your favorite Easter side dish recipes are welcome...I'll be going to the grocery market this afternoon.

lighter on my feet + avocado salad and week 2-approved marinated chicken

I am totally hooked. 11 days in to my gift to myself I feel amazing. (The icing on the cake...or lime on the jicama as the case may be when we're talking treats these day... is that when I went to JCREW for some new white jeans, I had to go down 2 sizes. In 10 days. Really, who wouldn't be smitten with themselves?!) And the impact on my family is pretty darn fabulous too. You all know that we always ate relatively healthfully, but since I am following Tracy's Eating Plan as well, there are tons of fruits and veggies guaranteed at each meal. I know. I know. You all gave me so much flack for my uber-organized fridge in the Chicken Enchilada video, but I'm telling you: it's totally worth it to prep ahead. That pic above included some of my prepped ingredients for week 2's meals. Crunchy, colorful goodness. (Much appreciated after 7 days of purees and soups...)

As for the exercise portion, I love-- and now totally agree with-- what Tracy says: "People feel guilty about taking that time for themselves and don’t stop to realize that devoting some time each day to take care of yourself will help you in all other aspects of your life." Now, don't get me wrong. This hasn't been an easy 11 days. The "30 min" of cardio and "30 min" of toning that Tracy encourages me to do 6 days/week really takes me more like 45 minutes apiece because I have to stop to catch my breath or guzzle water. The first day I was clomping around so ridiculously ungracefully that my children came running up to see what the hell was going on above them. Nothing little ones, that's just mom trying to do some dance cardio. For someone who really hasn't danced since, oh, our wedding 10+ years ago, I am happy to report that 11 days in I am lighter on my feet. Still, no one is going to mistake my moves for Tracy's. Yet.

Then there's the food. And while I knew I would find a way to squeeze the exercise into my busy days (even if it means getting up at 5:30 am to do it before getting the kids ready for school), I wondered if I'd really be able to make her eating plan work? So far, so good. I find myself adding fresh herbs, lemon juice, and spices where I can to keep things interesting. But then there's something like these chunks of fresh kiwi and blueberries that are so perfect as is.

This week, I am having two hard boiled eggs and a cup of fresh fruit for breakfast each day. The kids are having some derivation of that too and digging it (like above with the half eaten egg). Prep is non-existent (unless you count chopping an apple and peel a banana for them) because I am boiling the eggs ahead of time.

Dinners have overlapped nicely too. I'm the only one who likes grilled tofu, so everyone else had a roasted veggie pizza at the meal pictured above. The only real difference is that I've been leaving the kid's salads "deconstructed" (as they do in some of the finest dining establishments).

Here's a "week 2-approved" recipe I came up with that was a hit with my family this weekend. Whether you are doing this 90-day gig along with me or not, I think you'll enjoy this simple meal idea:

Avocado Salad

Combine chunks of avocado, red pepper, English cucumbers, jicama and cherry tomatoes. Add the juice of a few limes (depending upon how much you're making). If you'd like, you can also add salt & pepper, to taste.

Lemon-Mustard Marinated Chicken

In a large zip-loc, combine chicken breasts or cutlets + lemon zest + lemon juice + grainy mustard + fresh rosemary + a few grinds of pepper + a few shakes of smoked paprika. Add enough water so the marinade turns to a "paste" consistency. Let chicken marinate for at least 30 minutes and up to 2 hours. Grill over high heat so the chicken is seared. This will prevent it from sticking to the grill. Serve warm or cold.

blueberry applesauce for me, blueberry applesauce for you

So, I'm not going to lie...the remaining ricotta ravioli in pesto sauce and half of the Amy's spinach & cheese pizza that was sitting on the counter when I got home from a meeting last night looked pretty darn good. And the me four days ago would have thought nothing of popping a piece-- or three-- of pizza down the hatch, and then also having dinner. And I guess that's why I am most glad that I am doing this 90-day focus on my health. It is my chance to recalibrate. But as a friend said today, "Wow! 90 days, that's a long time! Are you sure you can do that?" Today, yes. But I'll let you know if I am able to stick with it or not.

It's a challenge, particularly when you are responsible for taking care of a family. I pride myself on nourishing my husband and kids. Thankfully, the recipes so far have been the sorts of things I can also incorporate into their meals. The kids have been having a hearty cup of this all week at breakfast, alongside me, and they love it.

Blueberry Applesauce
(from Tracy Anderson's Metamorphosis Dynamic Eating Plan)

4 apples
1/2 cup blueberries
pinch of cinnamon

Core and slice the apples in half. Steam the apples, then blend them in a food processor with blueberries and cinnamon (to taste) until desired consistency.

That makes one 8 oz serving. Tracy's recipe calls for peeling the apples after you steam them, which I did not do. I like the heft the skin gives the sauce and since they were organic apples I wasn't worried about skeevy chemicals on the peels. I made a huge batch, and just processed it in batches through the Cuisinart, then stored a big bowl of it in the fridge. To give you an idea of quantities, I steamed 18 apples and added 2 cups of blueberries to my batch...plus a hearty shake (or 10) of cinnamon.

The past three mornings I have given my kids a cup of the blueberry applesauce (which you can see I still left pretty chunky) alongside either protein pancakes, oatmeal (that I also make ahead and keep in the fridge), or Trader Joe's frozen whole wheat waffles. I am able to stick to the eating plan and feel satiated, and they're getting a nice whole fruit treat instead of the regular apple slices or handful of berries with their breakfast.