A Banana, Blueberry & Mango Smoothie is the perfect quick breakfast. This smoothie is ready in just a few minutes, making it ideal for those busy mornings or a quick snack. Make morning prep easier by making smoothie packs of the fruit for easy blending.

Growing up in South Florida, my summers have always been complete with mangoes straight off the tree in my backyard. I’ve become spoiled and can no longer imagine my smoothies without mango chunks. I also love these Mango Banana Smoothie popsicles, so if you have an extra mango or two at the house, be sure to try them too!

Did you know mangoes being “in season” in the U.S. is actually a myth? There are about six different types grown around the country year-round!

Nutrition Tip: Eating bananas can give you enough energy to fuel a workout. The potassium in a banana can also help you stay focused and alert.

Blueberries are rich in antioxidants, so incorporating them into you and your kid’s breakfast can help with morning mental clarity, digestion, and lowering blood pressure.

Mix the iron, calcium, zinc, and magnesium with the potassium in bananas, and you’ve got a nutritious blend in this Banana Blueberry and Mango Smoothie! Mangoes also aid digestion and boost your immune system.

Don’t be afraid of frozen fruit! If you prefer purchasing fresh produce but then want to freeze them, the average shelf life for frozen blueberries and mangoes ranges from 10-12 months, and bananas are good anywhere from 2-3 months.

This is an easy fruit smoothie that is kid-approved!

There’s no denying this nutrient-packed smoothie will fill you up at ANY time of the day. If you’re looking for new smoothie combinations, our Build Your Own Smoothie guide has endless possibilities. Grab the free printable and add to your fridge to discover new smoothie recipes every morning.

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Banana, Blueberry & Mango Smoothie

This Banana, Blueberry & Mango Smoothie is the perfect quick breakfast to blend up before school, making morning prep easier.

Course Drinks

Keyword bananas, blueberry, breakfast, mango, smoothie, smoothie recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 203kcal

Author Amanda Keefer

Equipment

• Ninja Blender

Ingredients

• 2 cups lowfat vanilla yogurt
• 2 bananas
• 1 cup frozen mango chunks
• 1 cup blueberries
• 1 cup ice
• 1/2 cup spinach loosely packed

Get Recipe Ingredients

Instructions

• Add yogurt, bananas, mango, blueberries, ice and spinach to blender. Blend until smooth.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 88mg | Potassium: 598mg | Fiber: 3g | Sugar: 33g | Vitamin A: 908IU | Vitamin C: 26mg | Calcium: 225mg | Iron: 1mg

The post Banana, Blueberry & Mango Smoothie appeared first on Healthy Family Project.

Skip the tortilla shell and go straight for all the goodness of roasted sweet potatoes, black beans, tomatoes, corn and more in these easy vegetarian Roasted Sweet Potato taco bowls. Perfect to prep ahead of time or pack in your lunch.

Don’t you just love foods served in a bowl? There’s something so carefree about it. This vegetarian taco bowl is full of good stuff too.

The star of this dish is the roasted sweet potatoes. I could seriously eat sweet potatoes every day. Not to mention sweet potatoes are packed with vitamin A, vitamin C and are rich in anti-oxidants!

The fiber in sweet potatoes also promotes a healthy gut since they contain both soluble and insoluble fiber. This promotes the growth of good gut bacteria and helps keep your gut health in check.

How to Roast Sweet Potatoes

1. Peel and chop sweet potatoes in to dice-sized pieces. Spread out on baking sheet.
2. Drizzle with olive oil and seasonings. Use your hands or tongs to toss until well coated.
3. Bake in 400F oven for 15-20 minutes, until tender.

Build Your Sweet Potato Taco Bowl

Start with the base: The base is a chopped salad kit. Any brand will do, look for something similar to a Southwest or Taco flavor combo for this recipe. Salad kits also give you some fun (optional) toppings like tortilla strips, sunflower seeds and more.

Add your toppings: In this case, we’re talking about those roasted sweet potatoes, black beans, corn, tomatoes and avocado.

Mix it up: Drizzle with the dressing from your salad kit (or your favorite store-bought or homemade dressing), top with any extras and toss. Then dig in!

Taco Bowl Variations

• Swap your base for your favorite greens, quinoa or rice.
• Make it spicy by adding jalapeños, topping with a spicy salsa or upping the chili powder on the potatoes.
• Add protein with grilled chicken, steak, shrimp or your other favorite taco protein.

Similar Recipes to Try

• Easy Chopped Taco Salads
• Roasted Chickpea Buddha Bowl
• Sweet Potato & Black Bean Quesadillas
• Vegetarian Taco Zucchini Boats

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Roasted Sweet Potato Taco Bowls

Skip the tortilla shell and go straight for all the goodness of roasted sweet potatoes, black beans, tomatoes, corn and more in these easy vegetarian taco bowls.

Course Salads

Keyword healthy, salad, sweet potato, taco

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 349kcal

Author Amber Gray

Equipment

• Chef’s Knife
• Baking Sheet
• Silicone Baking Mat

Ingredients

• 2 small sweet potatoes peeled, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 pkg. Southwest chopped salad kit
• 1 avocado chopped
• 1 cup low-sodium black beans drained, rinsed
• ½ cup frozen sweet corn thawed
• ½ cup chopped tomatoes

Get Recipe Ingredients

Instructions

• Preheat oven to 400F.
• Toss potatoes in oil, chili powder, cumin, garlic powder and salt. Add to baking sheet and bake 15-20 minutes, flipping halfway, until tender.
• Assemble salad kit with included toppings and dressing. Top with sweet potatoes, avocado, black beans, corn and tomatoes.

Nutrition

Calories: 349kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 304mg | Potassium: 1278mg | Fiber: 17g | Sugar: 14g | Vitamin A: 16567IU | Vitamin C: 95mg | Calcium: 156mg | Iron: 4mg

The post Roasted Sweet Potato Taco Bowls appeared first on Healthy Family Project.

This recipe combines grilled chicken, sweet grapes and apples, onions, goat cheese, and walnuts with an easy homemade vinaigrette for a light but filling salad.

During warmer months, it’s time to break out the grill! When grilling up chicken, we always grill up a few extra pieces to have on hand for easy and delicious salads. Picture tender grilled chicken breast with sweet red grapes, crisp apple slices, mild sweet onion, crunchy walnuts, and creamy goat cheese.

Not sure how to pick grapes at the grocery store? Here are some tips for selecting grapes.

Note: Whether you make your chicken ahead, or right before serving salad, bring your chicken to room temperature before adding to the salad.

Nutrition Tip: Grapes are loaded with polyphenols, like resveratrol, the same heart-healthy plant compounds in wine. If you spot grapes in the store with a powdery white coating, that’s okay! It’s a natural protection against moisture loss, which means the grapes are fresh (rinse them off at home).

Easy Grilled Chicken Salad with Nutritious Ingredients

This Grilled Chicken and Grape Salad contains amazing flavors and wholesome ingredients that everyone will love. It’s a fantastic mix of textures and tastes that excite healthy eating. Bring all ingredients together, choose your favorite greens, and add simple homemade berry balsamic vinaigrette. The result… a delightful tangy sweetness that perfectly complements the other ingredients.

Making healthy and tasty meals at home doesn’t have to be complicated, and this salad proves it! You can whip up this entire dish in just 10 minutes, making it perfect for busy weeknights or a quick weekend lunch. This recipe generously serves four people, ideal for sharing with the family. Plus, it’s naturally gluten-free, so it suits various dietary needs. If goat cheese isn’t everyone’s favorite, feel free to swap it out for feta or blue cheese to create a slightly different, but equally delicious, flavor profile. Give this easy, vibrant, and satisfying salad a try!

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Grilled Chicken and Grape Salad

This recipe combines grilled chicken, sweet grapes and apples, onions, goat cheese and walnuts with an easy homemade vinaigrette for a light but filling salad.

Course Salads

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 394kcal

Author Aggie Goodman

Ingredients

Grilled Chicken and Grape Salad

• 1 5 oz. bag salad greens
• 1 pound sliced grilled chicken breast
• 1 cup sliced red grapes
• 1 apple thinly sliced
• 1/4 large sweet onion thinly sliced
• 1/3 cup chopped walnuts
• 2 ounces crumbled goat cheese

Berry Balsamic Vinaigrette

• 1/2 cup balsamic vinegar
• 3/4 cup olive oil
• 1 tablespoon strawberry preserves

Get Recipe Ingredients

Instructions

• Add salad greens to large serving bowl. Top with chicken, grapes, apples, onion, walnuts and cheese.
• Prepare vinaigrette by combining balsamic vinegar, oil and strawberry preserves in glass jar or container. Seal and shake until thoroughly combined. Season with salt and pepper, to taste, and shake well again. Drizzle desired amount on salad when serving. Store leftover dressing in refrigerator 3-5 days.

Nutrition

Calories: 394kcal | Carbohydrates: 17g | Protein: 32g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 140mg | Fiber: 2g | Sugar: 14g

The post Grilled Chicken and Grape Salad appeared first on Healthy Family Project.

These super green Sweet Spinach Muffins are the perfect way to add veggies to your (or your kids’) diet. They’re lightly sweetened with honey and packed with fresh spinach, bananas, and whole grains.

Getting kids to eat their vegetables can be exhausting. Getting kids to eat the spinach muffins is easy. They are also easy to make, you will have 14 sweet spinach muffins ready in 30 minutes. We like to call them “Hulk Muffins” and that theme always made my son want to gobble these up.

Maybe their leprechaun muffins for St. Patrick’s Day, monster muffins for Halloween or Grinch muffins for Christmas. Or Ninja Turtle themed, dinosaur muffins, or for the Green Bay Packers. Whatever your kids are obsessed with, go with that.

We love sneaking in veggies when we can, and since my kids loved these Mini Zucchini Bread Muffins, I couldn’t wait to make these Sweet Spinach Muffins.

Ingredients for these Spinach Muffins

• Spinach – I used fresh spinach for this recipe, but you could also use frozen in you prefer. Just make sure to thaw and drain it well (make sure to squeeze out as much water as possible)
• Unsweetened Applesauce – Look for applesauce without added sugars to keep this recipe from going into sugar overload.
• Ripe bananas – The riper the better! Ripening makes bananas sweeter so they’re a great way to sweeten up this recipe without a lot of added sugar.
• Baking Essentials – Eggs, oil, honey (or maple syrup, see below), vanilla extract, flour, baking powder, baking soda and salt.

This recipe is super easy – you blend everything up in a blender, pour it into your muffin tin, and bake it. And I’m all about the easy clean-up. Try our Hidden Veggie Cheeseburgers!

Baby-Led Weaning Spinach Muffins

If you’re making these muffins for babies, you’ll want to swap out honey since babies under 1 shouldn’t consume honey. Instead, you can use maple syrup, agave nectar or additional applesauce.

To Make Vegan Spinach Muffins

This recipe is easy to make vegan or egg free as well. Swap the honey for maple syrup or agave nectar and the eggs for flax eggs.

How to Make a Flax Egg

To replace the two eggs in this recipe with (vegan) flax eggs:

1. Add 2 Tbsp. ground flaxseed and 5 Tbsp. water in small dish.
2. Stir and let sit for 5 minutes to thicken, then add to the blender.

Storing Muffins

These muffins can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze in a ziplock bag for up to 3 months.

Related: Try our ultimate breakfast grazing board to feed a crowd!

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Sweet Spinach Muffins

These super green Sweet Spinach Muffins are the perfect way to add some veggies to you (or your kids’) diet. They’re lightly sweetened with honey and packed with fresh spinach, bananas and whole grains.

Course Breakfast & Brunch

Keyword baby led weaning, healthy, kids, muffins, spinach, toddlers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 14 muffins

Calories 118kcal

Author Jodi Danen, RD

Equipment

• Ninja Blender
• Muffin Pan

Ingredients

• 10 ounces fresh spinach
• 6 ounces unsweetened applesauce
• 3 overripe bananas
• 2 large eggs
• ¼ cup vegetable oil
• ¼ cup honey
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat oven to 350°F. Line a muffin tin with muffin liners or spray with non-stick cooking spray. Set aside.
• Add spinach, applesauce, bananas, eggs, oil, honey and vanilla to blender. Blend until pureed. Add flour, baking powder, baking soda and salt. Blend until just combined. Mixture will be thick, use a spatula to scrap the sides of blender as needed.
• Pour evenly into muffin cups. Bake 18-20 minutes, or until a toothpick comes out clean.
• Remove from oven and let cool slightly. Run a knife around the edges and remove from pan to let cool completely.

Nutrition

Serving: 1muffin | Calories: 118kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 208mg | Potassium: 244mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1952IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 1mg

The post Sweet Spinach Muffins appeared first on Healthy Family Project.

Sleigh the season with this quick and Guilt-Free Date Bark recipe! These easy-to-make bars contain natural sweetness from dates and other wholesome ingredients.

The perfect sweet treat for kids and adults alike, these Date Barks are a healthier alternative to traditional desserts and snacks.

The holidays are coming, and let’s be honest, things are about to get wild. Between decorating the Christmas tree, wrapping gifts, avoiding a complete meltdown over who moved the Elf on the Shelf last, and ensuring everyone eats something that’s not sugar cookies, the struggle is real. But what if I told you there’s a delicious, no-fuss treat you can whip up in just minutes that’s actually (wait for it…) healthy? Yes, Date Barks!

You heard me, Date Bark! Think of it as the classier, adult cousin of those chocolate-covered peanut butter bars we all love, but with a wholesome twist. This recipe brings together gooey dates, creamy peanut butter, crunchy peanuts, and dark chocolate for a sweet treat or snack that tastes sinful without any of the actual sins. Oh, and did I mention you can make it in just ten minutes with only six ingredients? Yeah, it’s a holiday miracle!

Why Date Bark is the Ultimate Holiday Hack?

The holiday season is notorious for the endless parade of sugary, high-calorie treats that somehow sneak their way onto every plate. From gingerbread men to peppermint bark, the sugary temptations are endless. And while there’s nothing wrong with indulging (you deserve it!), it’s nice to have a treat in the mix that’s a little less Santa-belly and a little more fitness-inclined. This Date Bark satisfies your sweet tooth without the post-sugar crash.

Plus, it’s packed with fiber and natural sweetness from dates, which means it’s not only delicious but also gives you that satisfying energy boost when you need it most – like when assembling last-minute toys at 2 a.m. (just me?).

Let’s Break Down the Date Bark Magic

First things first: let’s talk about ingredients. The magic of Date Bark lies in its simplicity. Here’s what you’ll need:

Ingredients:

• 10-12 Pitted Dates
• 2 tbsp. peanut butter
• 2 tbsp. chopped peanuts
• 1/2 cup dark chocolate chips
• 1 tsp. coconut oil
• Flaky sea salt

It’s almost embarrassing how easy this list is. All pantry staples! No obscure, fancy ingredients that require a three-hour scavenger hunt through the organic aisle. Now, let’s talk about some situations where Date Bark could just save your holiday season.

“Mom, I’m Hungry!” Moments

Kids seem to have an uncanny knack for getting hungry at the most inconvenient times, like right in the middle of wrapping presents or untangling an endless strand of holiday lights. With Date Bark on hand, you’ve got a quick, grab-and-go snack that’ll hold them over without sending them into a candy cane-fueled frenzy.

Dates are rich in fiber and natural sugars, giving them a slow-release energy that keeps the kids (and you!) feeling full and satisfied without the crash. Plus, the protein from peanuts and healthy fats from coconut oil make it even more satisfying.

Perfect for Holiday Parties (and That Last-Minute Invite)

The holidays are full of parties and gatherings, and sometimes we get invited last minute. Or maybe, like many of us, you procrastinate on making something for the potluck until the very last minute. Date Bark is your secret weapon here. Not only does it come together in a flash, but it also looks and tastes like you put in way more effort than you actually did. Just layer, freeze, chop, and boom – a gourmet-looking treat is ready to go.

Midnight Snack for Santa (or You)

Alright, let’s be real here – we are Santa, right? So, after assembling toys, stuffing stockings, and ensuring the house is prepped for Christmas morning, we deserve a little treat. Date Bark is the perfect midnight snack. It’s indulgent without being overly sweet and a nice reward for all the holiday hustle. And, if Santa (a.k.a. you) needs a little pick-me-up to finish the last-minute holiday tasks, the natural sugars from Medjool dates will help you power through without the dreaded sugar crash.

A Guilt-Free Indulgence Among Holiday Treats

When January 1st rolls around and we all start thinking about New Year’s resolutions, Date Bark won’t be one of those “Why did I eat that?” regrets. With its blend of natural ingredients and wholesome sweetness, it’s the kind of holiday indulgence you don’t have to feel guilty about.

Fun Ideas for Date Bark Customization

Feeling a bit creative? Date Bark is the perfect canvas for experimenting with flavors. Here are a few twists to try if you want to change things up:

1. Almond Joy-Inspired – Swap out peanut butter for almond butter, use chopped almonds instead of peanuts, and sprinkle some shredded coconut on top.
2. Salted Caramel – Add a drizzle of caramel sauce before freezing and sprinkle with a touch more sea salt. Think of it as a sophisticated, chewy take on salted caramel chocolate.
3. Peppermint Twist – Crushed peppermint candies on top give a festive touch. It’s like a peppermint bark but better!
4. Nut-Free Option – Allergic to peanuts? No problem. Use sunflower seed butter and skip the chopped peanuts. Still delicious and safe for those with nut allergies. You can take a look at our oatmeal date bar recipe.
5. Extra Dark Delight

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Chocolate Date Barks

Date bark is an easy no-bake recipe. It brings together gooey Medjool dates, creamy peanut butter, crunchy peanuts, and dark chocolate for a sweet treat.

Course 30 Minutes or Less, Dessert, Snacks

Keyword snacks

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Calories 486kcal

Equipment

• Parchment Paper
• 1 baking sheet or large cutting board
• 1 microwave-safe bowl
• Freezer

Ingredients

• 10-12 Pitted Dates
• 2 tbsp of peanut butter
• 2 tbsp of chopped peanuts
• 1/2 cup dark chocolate chips
• 1 tsp of coconut oil
• flaky sea salt

Get Recipe Ingredients

Instructions

• Line a small baking sheet with parchment paper. Press split dates into a rectangle, overlapping them slightly.
  10-12 Pitted Dates
  
• Drizzle and spread peanut butter on top. Sprinkle with some chopped peanuts.
  2 tbsp of peanut butter, 2 tbsp of chopped peanuts
  
• Melt the chocolate with coconut oil by using a microwave-safe bowl. Heat in 15-20 second increments, depending on your microwave. Then drizzle and spread it over the dates.
  1/2 cup dark chocolate chips, 1 tsp of coconut oil
• Sprinkle with flaky sea salt.
  
• Freeze for 10-15 minutes until set.
• Chop into pieces and enjoy.
  
• Store in fridge or freezer. Let thaw a few minutes if frozen before eating.

Nutrition

Serving: 1g | Calories: 486kcal | Carbohydrates: 51g | Protein: 7g | Fat: 28g | Saturated Fat: 26g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 570mg | Fiber: 3g | Sugar: 31g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 273mg | Iron: 1mg

The post Chocolate Date Bark appeared first on Healthy Family Project.

Healthy & delicious Buffalo Chicken Rice Bowl! 330 calories, ready in less than 30 minutes. It’s a perfect idea for meal prep and easy weeknight dinners.

If you love buffalo chicken, you’ll love these rice bowls! This recipe is perfect for meal prep too. We make shredded chicken in the slow cooker at the start of the week (here’s our shredded chicken how-to) along with a batch of rice. Everything else for these bowls comes together easily for a quick dinner or lunch. Just reheat the rice and chicken and assemble!

Nutrition Tip: Even kids who don’t like whole broccoli may like this crunchy slaw. Broccoli’s got vitamin C and even a little bit of protein and calcium, plus it contains cancer-fighting compounds.

Rice Bowls Top Game Changers in Meal Prepping

Rice-based bowls like these are a meal prep champion. They are incredibly easy to customize and pack for lunches or quick dinners throughout the week. The core concept of a grain, protein, and vegetables lends itself to endless variations. Swap out the brown rice for quinoa or cauliflower rice for a lower-carb option. Instead of broccoli, try roasted sweet potatoes, bell peppers, or even shredded carrots.

For protein, consider grilled shrimp, black beans, or tofu for a vegetarian twist. And don’t be afraid to experiment with sauces! A drizzle of creamy avocado dressing, a splash of lime juice, or a dollop of Greek yogurt can elevate your bowl to new heights. The versatility of this recipe ensures you’ll never get bored, making it a staple in your healthy eating routine.

We understand that time is precious, and finding healthy, delicious meals shouldn’t be a chore. That’s why we’ve crafted this Buffalo Chicken Rice Bowl recipe with simplicity and convenience in mind. Using readily available ingredients and straightforward steps, you can enjoy a restaurant-quality meal without the fuss.

Remember, our recipe uses steamed brown rice for a nutty flavor and added fiber, but feel free to adapt it to your preferences. With only 15 minutes needed, and 330 calories per serving, this bowl is a fantastic choice for anyone looking to maintain a balanced diet while indulging in the bold flavors of buffalo chicken. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to be accessible and enjoyable, proving that healthy eating can be both easy and incredibly tasty.

Loved the ease and deliciousness of this bowl? Check out these similar recipes:
– Citrus Asian Bowl
– Salmon Avocado Sushi Bowl

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Buffalo Chicken Rice Bowls

If you love buffalo chicken, you’ll love these rice bowls! This recipe is perfect for meal prep too. We make shredded chicken in the slow cooker at the start of the week (here’s our shredded chicken how-to) along with a batch of rice. Everything else for these bowls come together easily for a quick dinner or lunch. Just reheat the rice and chicken and assemble!

Course Entree & Main Dishes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 330kcal

Author Amber Gray

Ingredients

• 12 ounces cooked shredded chicken breast
• 1/4 cup buffalo sauce (or less, to taste)
• 2 cups cooked jasmine rice
• 1 12 oz. bag broccoli slaw
• 1 cup halved cherry tomatoes
• 1 avocado diced
• 2 green onions sliced
• 4 tablespoons ranch dressing

Get Recipe Ingredients

Instructions

• Toss chicken with buffalo sauce.
• Assemble bowls with rice, chicken, broccoli slaw, tomatoes and avocado. Drizzle with dressing and sprinkle green onions on top.

Nutrition

Calories: 330kcal | Carbohydrates: 24g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 192mg | Fiber: 5g | Sugar: 2g

The post Buffalo Chicken Rice Bowl appeared first on Healthy Family Project.

This delicious breakfast recipe takes 5 minutes to prepare and is ready to serve in 30 minutes. To boost the protein in this easy baked oatmeal recipe with blueberries, use Greek yogurt or a breakfast smoothie.

Ready for a new healthy breakfast idea? Check out this Baked Oatmeal with Blueberries recipe! Simple, delicious, and nutritious! This easy breakfast comes together with just eight ingredients and about 25 minutes in the oven. Simply add the ingredients to a blender to combine, pour into a dish, and bake to perfection.

What Makes Baked Oatmeal Such a Great Breakfast Option?

Baked oatmeal is a delicious and nutritious breakfast option that can quickly become a staple in any morning routine. Not only is it incredibly easy to make, but it’s also very versatile and can be customized to suit anyone’s taste preferences.

Oatmeal itself is a great source of fiber, vitamins and minerals, so when you bake it with additional ingredients like fruits or nuts, you are creating an even healthier breakfast alternative. You get a warm, comforting breakfast that will keep you full until lunch! Plus, since this meal can be made ahead of time and refrigerated or frozen for later use, it’s perfect for busy mornings when there’s no time to cook.

How Long Does Baked Oatmeal Last?

Baked oatmeal is a delicious, healthy breakfast option that can be prepped ahead of time and warmed up throughout the week. If you’re looking for an easy way to meal prep your breakfasts, this recipe is a great choice!

This baked oatmeal recipe will stay fresh in the fridge for up to 5 days if stored properly in an airtight container. Be sure to cool the oatmeal completely before you package it up and store it away. This will help increase its shelf life.

Meal prepping doesn’t just have to be a chore! Especially with this easy breakfast idea 🙂

Greek Yogurt is a Great Addition

Greek Yogurt contains protein and calcium, making it an excellent addition to the breakfast table. Its thick, creamy texture adds real depth to baked oatmeal. You can also customize it as much as you want. If you like tart flavors, go for plain Greek yogurt; if you prefer something sweeter, try vanilla or honey-flavored! Baking your oats with Greek yogurt will keep them softer longer than using other dairy products like milk or cream.

As you can see, we actually used a pre-made breakfast smoothie instead of Greek yogurt, but we have made it both ways. So, if you are looking for a little extra flavor in your baked oatmeal, grab one of those smoothies from the store…or make one of your own!

Greek yogurt also has probiotics which aid in digestive health. Eating Greek yogurt for breakfast can help improve digestion throughout the day since probiotics help balance out bacteria levels in the gut.

Best Toppings for Baked Oatmeal

Oatmeal is one of the most versatile breakfast items. It can be cooked on the stovetop, in the microwave, or even baked! Baked oatmeal is a delicious and unique way to enjoy this nostalgic breakfast item. With so many different toppings available to choose from, you can make your oatmeal as creative and tasty as you like. 

There are tons of topping options, too! If you’re looking for something sweet, consider adding fresh fruit like raspberries or blueberries, or even dried fruits. You could also add some sweetness with a drizzle of maple syrup or honey. For an extra crunchy texture, top your baked oats off with nut butters, granola clusters, nuts and seeds — all great sources of healthy fats and protein.

Alright, let’s get to baking some oatmeal!

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Baked Oatmeal with Blueberries

Ready for a new healthy breakfast idea? Check out this Baked Oatmeal with Blueberries recipe. Simple, delicious, and nutritious!

Course Breakfast

Cuisine American

Keyword baked oatmeal, blueberries, breakfast, oatmeal, oats

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 287kcal

Author Tracy Shaw

Equipment

• 1 Blender

Ingredients

• 2 cups quick cook oats
• ½ cup plain Greek yogurt or can use a Strawberry Breakfast Smoothie
• 3 eggs
• 2 teaspoons vanilla
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup sugar optional
• ¼ cup blueberries

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°F.
• Add oats, yogurt or smoothie, eggs, vanilla, baking powder, salt and sugar (if using) to a blender. Puree until smooth.
• Pour batter into a 9×9 inch baking pan sprayed with nonstick cooking spray.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve hot.

Nutrition

Calories: 287kcal | Carbohydrates: 47g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 507mg | Potassium: 235mg | Fiber: 4g | Sugar: 19g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 3mg

Looking for another baked oatmeal recipe?

Baked Berry Cherry Oatmeal

Looking for more bake with oatmeal?

• Oatmeal Date Bars
• Berry Pizza with Oatmeal Coconut Crust
• Chocolate Chip Banana Oatmeal Cookies

The post Baked Oatmeal with Blueberries appeared first on Healthy Family Project.

Looking for an easy make-ahead pasta salad? This Easy Pizza Pasta Salad includes all our favorite pizza toppings and is perfect for lunch boxes or as a side dish! It has fresh veggies like tomatoes, peppers, and onions!

What is great is you can add in any of your favorite toppings to help customize it to your family’s liking. The best part, this salad recipe can be ready in about 20 minutes!

Pizza Pasta Salad: A Great and Convenient Lunchbox Idea

The kids can even get involved in prepping this easy pizza pasta salad by chopping the vegetables and mixing the ingredients. The leftovers pack well in lunchboxes (for the kids and parents) and can be paired with veggies and dip, fruit, or other lunchbox faves for a filling and nutritious meal. We love dipping the leftover pepper slices from this pizza pasta salad in guacamole or homemade hummus.

Just want to enjoy it as a meal? Go for it! This fresh pasta is an excellent choice to bring to your summer gatherings as the perfect side dish that is sure to please.

What is super fun about this recipe is that you really could add whatever other favorite vegetables your family enjoys. You can even spruce it up with some fresh basil or other herbs from the garden, too!

Nutrition Tip: Sweet peppers are a good source of vitamin C, which will help your child soak up the iron in this pasta salad and strengthens the immune system.

How to make this pizza pasta salad?

Step 1: Prepare the pasta

Cook the pasta according to the package directions. Drain, rinse, and let cool.

Step 2: Mix ingredients together

Next just mix the cooled pasta, cheese, peppers, olives, tomatoes, pepperoni, onion and dressing in large bowl.

Make sure to PIN it!

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Pizza Pasta Salad

All your favorite pizza toppings, but in a fun make-ahead pasta salad that’s perfect for lunchboxes and as a side dish!

Course Lunch, Lunchbox Ideas

Keyword healthy lunch, pasta, pasta salad, pizza, salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 385kcal

Author Amber Gray

Equipment

• EasyLunchboxes

Ingredients

Pizza Pasta Salad

• 1 16 oz. box rotini pasta
• 4 ounces Monterrey jack cheese cubed
• 3 mini sweet peppers sliced
• 1 2.25 oz. can sliced olived, drained
• 3/4 cup Nature Fresh Farms Tomberry tomatoes
• 1/4 cup mini pepperoni slices
• 1/4 small sweet onion chopped
• 1/4 cup Litehouse® Italian dressing

Lunchbox Sides (per serving)

• 1/4 cup baby carrots
• 1 stalk celery cut into 2-inch sections
• 1 1.5 oz. Litehouse® Homestyle Ranch Dip cup
• 1 Crispy Green® crispy fruit

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Instructions

• Cook pasta according to package directions. Drain, rinse and let cool.
• Mix pasta, cheese, peppers, olives, tomatoes, pepperoni, onion and dressing in large bowl.
• Assemble lunchbox with pasta salad, carrots, celery, Ranch and crispy fruit.

Video

Nutrition

Calories: 385kcal | Carbohydrates: 66g | Protein: 12g | Fat: 9g | Cholesterol: 18mg | Sodium: 335mg | Fiber: 6g | Sugar: 18g

The post Easy Pizza Pasta Salad appeared first on Healthy Family Project.

If you are looking for a new lunch recipe, I have a delicious one for you. This easy Mandarin Pasta Salad is ready in just 20 minutes, is vegan, and can be made the night before.

Packed with mini sweet peppers, mandarins, green onions, spinach and carrots, then tossed with a sesame ginger dressing and topped with Chow Mein noodles for added crunch make this Chinese Mandarin Pasta Salad a delicious and nutritious meal. Do you like Chinese chicken salad? Well, this Chinese Mandarin Pasta Salad is what happens when Chinese chicken salad goes plant-based with this delicious vegan recipe.

This make-ahead lunchbox option is perfect for those busy weeks. Prep at the beginning of the week and mix and match with your favorite sides for each meals. We really love pairing this pasta salad with edamame and kiwi. In just one fruit you get over 100% of your recommended daily value of Vitamin C!

Packing Tip: We love using the LunchBots Large Bento Box. It’s the perfect size for snacks and a this yummy pasta salad.

Mom Tip: Pack the Chow Mein noodles in a separate small container to be added right before eating to ensure optimal crunchiness!

Nutrition Tip: Mandarins and sweet peppers are both loaded with vitamin C, which has a special power: It helps the body soak up more iron from other foods in the meal (like the pasta and spinach in this salad).

Get a dose of immunity-boosting Vitamin C from fresh Bee Sweet Citrus Mandarin oranges. Using fresh mandarins in this recipes instead of canned add more flavor, juiciness and less added sugar.

Key Ingredients:

• Pasta
• Sweet peppers
• Mandarins
• Sesame Ginger Dressing
• Chow Mein noodles

How long is pasta salad good for in the refrigerator?

Store this easy pasta salad in the fridge for up to 4 days in an air-tight container.

Pasta Salad Storage Suggestions

I don’t recommend freezing pasta salad. But since this meal can double as lunch and dinner, I would bet that you don’t end up with a lot of leftovers after those 4 days in the refrigerator.

Since this Mandarin Pasta Salad is so easy to make and stores well in the refrigerator, it also makes for an easy weeknight dinner idea. The leftovers can be saved for lunch the next day. Dinner and lunch are done in just 20 minutes. Perfect.

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Mandarin Pasta Salad

This Mandarin Pasta Salad is a delicious vegan recipe. Perfect for lunches or an easy weeknight dinner. This pasta salad is packed with mini sweet peppers, mandarins, green onions, spinach and carrots, then tossed with a sesame ginger dressing and topped with Chow Mein noodles for added crunch.

Course Lunchbox Ideas

Cuisine Chinese

Keyword cold lunch, easy lunch, healthy lunch, lunch box, lunch ideas, lunch recipes, lunchbox idea

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 470kcal

Author Amanda Keefer

Equipment

• LunchBots Bento Box

Ingredients

Chinese Mandarin Pasta Salad

• 16 ounces rotini pasta
• 6 mini sweet peppers sliced
• 3 Bee Sweet Citrus mandarins peeled, segmented
• 3 green onions sliced
• 2 cups baby spinach chopped
• 1/2 cup matchstick carrots
• 1/2 cup sesame ginger dressing
• 1/4 cup Chow Mein noodles

Sides (per lunchbox)

• 1 kiwi peeled, sliced
• 1/2 cup steamed edamame pods

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Instructions

• Cook pasta according to package directions. Drain and rinse with cool water.
• Mix pasta, peppers, oranges, green onion, spinach, carrots and dressing in large bowl. Toss to coat well. Top with Chow Mein noodles. (For lunchboxes, pack Chow Mein noodles in a small container to be added right before eating to ensure optimal crunchiness!)
• Serve with kiwi and edamame

Video

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 78g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 517mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3665IU | Vitamin C: 63mg | Calcium: 71mg | Iron: 2mg

The post Mandarin Pasta Salad appeared first on Healthy Family Project.

These bite-sized veggie nuggets are a simple way to get more veggies onto your child’s plate.

If you’re like me, I tend to cut broccoli as close to the florets as possible, so I don’t have to listen to my kids complain about the stalky part of the broccoli, which they don’t care for.

I hate to admit it, but I tend to toss that part of the broccoli away. However, in more recent times, I started freezing leftover veggie scraps to use at a later date in homemade broth.

But now I have another way to utilize this nutritious part of a head of broccoli all without anyone even realizing…

Nutrition Tip: Just a half-cup serving of broccoli has as much vitamin C as half an orange! Broccoli has a bit of calcium and protein in it too.

So, which is healthier – the florets or the stalk?

Answer: Both! All parts are good for you. Broccoli contains vitamin C, potassium, B vitamins, along with calcium and iron, which are contained equally in both parts.

If you plan to use the whole stem on the broccoli, the outside layer should be peeled, removing the fibrous outside layer. Here’s how:

1. After removing the florets, but off the bottom inch of the stalk.
2. Use a veggie peeler to remove the outer layer from the stalk. Save those scraps for your homemade veggie stock!

These veggie nuggets taste amazing, come together quickly, and make enough to freeze for later. Serve with your favorite dipping sauce!

This recipe is a great option for picky eaters at home or just adding more veggies to your kids’ diet.

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No-Waste Broccoli Veggie Nuggets

These no-waste, bite-sized veggie nuggets are a simple way to get more veggies onto your child’s plate. Don’t discard those broccoli stems! Turn them into these easy veggie nuggets for a treat your kids will love. Grab your favorite dipping sauce and enjoy!

Course Nut Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 10

Calories 122kcal

Author Amber Gray

Ingredients

• 1 medium head broccoli stem and florets, chopped
• 1 cup baby carrots
• 3 large eggs
• 1 3/4 cup panko breadcrumbs divided
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 cup Parmesan cheese divided

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Instructions

• Preheat oven to 350F.
• Add broccoli and carrots to food processor or blender. Blend until well chopped. Add eggs, 1¼ cups panko, mozzarella cheese, salt, onion powder and garlic powder. Blend until well combined, scraping sides as needed. Stir in ¼ cup panko and ¼ cup Parmesan cheese.
• In small bowl, mix 1/4 cup panko and 1/4 cup Parmesan cheese.
• Roll batter into small 1-inch balls. Roll in panko blend, coating all sides.
• Place veggie balls onto parchment-lined baking sheet. Gently push down to form nuggets.
• Bake 10 minutes, flip, and bake an additional 2 minutes, or until browned and cooked through.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Cholesterol: 65mg | Sodium: 360mg | Fiber: 2g | Sugar: 2g

The post Broccoli Veggie Nuggets appeared first on Healthy Family Project.