We interrupt snack week to bring you this easy, one-pot dinner. We know you have to make that meal everyone expects after lunch tonight so here's an easy one. Now you can go on to worry about something else…
Have you ever been pressured into dinner? It happens to me all the time. In fact, it's how this dish was born. I take something out of the freezer to defrost it and then end up having dinner out, using leftovers or ordering in. So I wind up with chicken sitting in the refrigerator. I can't let it go bad so I've got to make something with it. But, by the next day, I no longer want chicken and I've lost my mojo for it. I've got to make it though and so please witness my kitchen pressuring me into dinner.
When you get to April don't you always think you're in the home stretch of the school year? I do. And even though you feel like there is a light at the end of the lunch packing tunnel, you feel your least inspired. And forget creativity. All those cute things you did at the beginning of the year (I'm sure you did some cute things) don't really happen any more do they? Ceri and I always joke that by this time of year the kid's are lucky if they open their backpacks and actually find a sandwich as oppose to a loaf of bread, a can of tuna and a packet of mayo leftover from some random drive-thru visit. (Not that we ever use a drive-thru of any kind. Can we get an eye roll, please?)
This recipe is the first to be featured in our new You Tube series Lunch Ninja. Named after our own Ceri Marsh who is the self-proclaimed Lunch Ninja, this series is meant to inspire your choices for the daily grind known as your children's lunch box. Not only do these video's feature great recipes that are alternatives to the same old sandwich (not that we don't love you turkey and havarti) but they're also filled with ideas for fun and nutritious sides that can stand up to the rough and tumble world that is know as the inside of your kid's backpack. Please sign up, subscribe and share. Who doesn't need good ideas for lunch? Plus we all need to eat.
This post was originally published last year around St. Patty's Day but I think this recipe is perfect for all the Easter eggs you have lying around. Even if you had to bin your stock of coloured eggs, it still makes a great brunch, snack or even dinner side….
It's no mistake that Green's Week begins on St. Patrick's Day. And while we were tempted to have a lovely recipe for green beer, we decided that healthy greens were a better way to go, being a family blog and all. If your household is anything like mine, then eggs are always a welcome part of any meal. Or a snack.
One of my all-time favourite snacks as a kid were devilled eggs. They're as 70's as mood rings and Shawn Cassidy, but the last few years have seen a resurgence of them in trendy restaurants and, frankly, they couldn't be more kid-friendly. Once you've gathered those cooked yolks into a bowl there really is no end to what you can whip into them. I've tried everything from Greek yogurt and herbs to tuna and diced peppers but, on this occasion, it was time to get some greens into the mix. I know you're thinking "She going to make me add kale again" but, hold the phone, you are wrong! Yes, your kale-loving friend has branched out. Today's devilled eggs have Scarlett's favourite little veg–the pea. And what pea doesn't love a flavour boost from mint? Honestly, these devilled eggs are not your 70's staple but they're as good as washing your hair with Gee Your Hair Smells Terrific shampoo, blowing it dry to look like the wavy wonder of Farrah Fawcett's mane and then flipping it around a dance floor under a disco ball. Am I the only one who just got all those 70's references? Please tell me I'm not.
With a name like Keogh, you can bet we'll be having some good, clean St. Patrick's Day fun. Scarlett and I will be dressing up in our cutest green blouses and maybe even adding a few buttons for "flair." (Did you get the Office Space reference? Tell me you did.) My Irish husband always rolls his eyes at our overblown spirit for the holiday, but we can't resist a reason to dress up, throw a party and eat things that are green. This green smoothie bowl, sweetened by 2 bananas, makes chowing down on this shade of the rainbow a little sweeter, especially for little eaters (they don't always have to be little…I'm looking at you Mrs. Gibson!) who find green not so appealing. It makes a great breakfast or snack, whizzes up easy in your blender and is mighty filling. I'm guessing this little gem will wind-up being one of your recipe staples. If I'm wrong, I'll eat my flair.