Celebrate a warm summer day, with our fresh Piña Colada Smoothie! This recipe takes advantage of the natural sugars found in pineapple and mango, instead of adding extra unnecessary sugars.

Pineapple Fun Facts

  • Pineapples are formed by many flowers whose fruitlets join around the fruit’s core.
  • There is a lot of vitamin C in pineapples, which is good for your immune system.

Mango Fun Facts

  • There are more than 20 different vitamins and minerals in a single mango.
  • Mangos, cashews, and pistachios are all members of the same botanical family.

Kids can help:

  • Measure the frozen fruit.
  • Pour the liquids.
  • Blend the ingredients.

Piña Colada Smoothie
Serves: 4

1 cup frozen mango, cubed
1 cup frozen pineapple, cubed
1 ½ cups pineapple juice
1 (14 ounce) can coconut milk

Blend all ingredients in the blender until smooth.

This post was originally featured on Foodstirs

Okay, so we’ve all decided that the calories don’t count on the Fourth of July, right? Well, if you insist on eating healthy anyway, 1.) we’re jealous of your willpower and 2.) this recipe will help.


2 pounds medium Yukon gold potatoes (about 6 total)
Salt and pepper
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
1/4 cup olive oil
1 shallot, minced (3 Tbsp.)
1/4 cup chopped fresh dill


Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.

Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.

Originally posted at MyRecipes.

This is an excellent soup to make on a cold night. You might even be able to trick the kids and say it’s potato soup. It’s creamy and has a nice tang to it from the white cheddar. Have I told you about my white cheddar addiction? No? Well, I have a really big one. Someone needs to give me a cheese intervention!


– 1 head cauliflower, cut into florets
– 2 tablespoons oil
– 1 medium onion, diced
– 2 cloves garlic, chopped
– 1 tablespoon thyme, chopped
– 3 cups vegetable broth
– 2 cups white cheddar, shredded
– 1 cup milk or cream
– 1 tablespoon butter
– salt and pepper to taste

– Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400 degree F oven until lightly golden brown, about 20-30 minutes.

-Heat the oil in a large sauce pan over medium heat. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute.

-Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

-Puree the soup until it reaches your desired consistency with an immersion blender. Mix in the cheese, let it melt, and season with salt and pepper. Mix in the butter and milk and remove from heat.

Whether you’re in the produce section at the grocery store or have a fridge full of veggies, figuring out the best way to cook them so that they don’t lose their nutrients can be intimidating. But before getting overwhelmed, we recommend asking yourself a simple question: Which vegetables do you have or enjoy eating?

From there, determining what to do with your veggies can be based on preference and time. We recommend eating your veggies in one of the following three ways to maximize nutrition content.

1. Steaming

Retaining a vegetable’s vitamins and minerals through the cooking process is simpler than it may seem. The key is steaming. Because you don’t submerge vegetables under water when steaming them, they are more likely to retain those ever-important vitamins and minerals. Steaming vegetables can also make them easier to digest.

Tip: Broccoli, cauliflower, green beans, and spinach are great veggies to steam. Some of these veggies can be difficult to digest when eaten raw because of their high fiber content.

2. Boiling

For certain vegetables, such as mushrooms, boiling can bring out valuable benefits. Boiled mushrooms contain a significant amount of potassium, which is great for optimal muscle function. Tomatoes are another example. When you eat cooked tomatoes, your body is able to absorb more of their lycopene, which fights cancer.

Tip: If you prefer your veggies to have a crunch but still want to cook them, blanch them by bringing your water to a full boil, tossing the veggies in, and cooking them very quickly.

3. Raw

When eating raw veggies, a good rule to remember is to eat color. Bell peppers and carrots are some of the best vegetables to eat raw. For some of these veggies, such as bell peppers, they actually lose some of their nutrition when they are cooked.

Tip: Some raw veggies can be hard to digest. If you aren’t used to eating raw vegetables, slowly add them to your diet to avoid potential digestive trouble.

This post was originally featured at Foodstirs

It always seems to “rain” butternut squash in the fall, and each year I’m reminded once again how versatile this veggie-like fruit is. You can roast it, boil it, steam it — and puree it into soups just like this one. It also freezes well, so you can keep a stash in the freezer to make this soup all year round.  

Serves 6

PREP: 6 minutes

COOK: 35 minutes

CLEAN: 6 minutes


2 tablespoons canola oil

1 tablespoon unsalted butter

1 medium onion, diced

1 2-inch piece ginger, peeled and chopped

4 cloves garlic, smashed

2 pounds frozen, cubed butternut squash, thawed

4 cups chicken or vegetable stock

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper

1 (14 ounce) can coconut milk

2 tablespoons Thai red curry paste

1 handful cilantro for garnish


In a large pot or saucepan, heat oil and butter over a medium high heat. Add the onion and cook until softened, 5 minutes.

Add the ginger and garlic and cook for 2 minutes, stirring.

Add the squash, stock, salt and pepper and bring to a boil over high heat. Reduce heat to medium and let simmer, covered, for 15 minutes.

Reserve one tablespoon of coconut milk for serving. Whisk the remainder of the coconut milk along with the red curry paste into the soup.

Turn off the heat and let the soup cool for about 5 minutes.

Ladle the soup into a food processor in batches and puree. Return the smooth soup to the pot, re-heat and serve warm in bowls. Sprinkle with cilantro leaves. Garnish with some extra coconut milk.




These are f*cking awesome if you love coconut. The best thing ever about these bars is that they’re LOW CARB! Perfect for my low carb diet. I think they might even be gluten free.

These make 6 bars and can be stored in the refrigerator or freezer for up to 2 weeks.



2 cups shredded coconut (unsweetened)

1/4 cup water and 2-3 packets of artificial sweetener

2 teaspoons coconut oil (I used light olive oil and it seemed to be fine)

1/2 teaspoon vanilla extract

a few dashes of salt


Combine all ingredients in a food processor. Put into a small pan ( I used 7×5) and refrigerate for an hour or freeze for 15 minutes. I chose the freezer route since I couldn’t wait to try one.

Cut into 6 bars and serve….aka…eat them all and don’t share.

This post was originally featured on Elle’s blog, This Is Mommyhood