~Music of the Minute~

Do THIS with your kids after a night of Trick-or-Treating and eating too much candy!

~Foods of the Rainbow~

GhOsT ToaSt
Ok remember when I said to stay tuned for the healthy kid friendly Halloween treat in my delish pesto muffin recipe post?? Well this is what i'll be making for Rita's school party on Friday...i'll let ya know how they turn out the second time when I will hopefully have more than five minutes to make them! Cream Cheese Ghost Toast...with Currants"eyes (prunes here but i bet raisins would work too) And here is the website for....15 Hauntingly Healthy Halloween Snacks!

~Sunsets of the Season~

That June Gloom, May Grey, why in July what August too oh maybe we'll get our a "local" Summer in the fall!! or not!?!? mood has finally lifted to this wonderful California Sunshine...can we get more of today please!

~Foods of the Rainbow~

I've been searching high and low for some healthy alternatives in Halloween recipes that didn't call for tons of sugar. I'm an everything in moderation girl and yes my kids get there fill of sugar for this holiday as I treat candy and sweets as any other food and allow it in small doses. I also let them go overboard at times because I usually don't restrict it as much at parties. And the green muffin just sort of seemed fitting for Halloween!
but stay tuned cause I got a good one especially for the lil ones!

Rita says these taste like pizza muffins...which gives me the clever idea to add a side of marinara for dipping!



The girls loved these...Ruby not quite as much but she seems to be under the weather right now. I on the other hand maybe love pesto just a little too much! I loved these muffins paired with some goat cheese and red wine...oh my YUM!


SPINACH & PESTO MUFFINS
Ingredients:

~ 3 cups all-purpose flour...will try with wheat next time!
~ 1 Tbsp baking powder
~ 1 1/4 tsp salt
~ 3 large eggs, beaten
~ 2/3 cup olive oil
~ 1 cup whole milk
~ 1 package frozen chopped spinach, thawed and squeezed dry
~ 1/2 cup pesto
~ 1 cup shredded mozzarella cheese

Directions:

Preheat the oven to 375 degrees.

In a bowl, stir together the flour, baking soda, and salt.

In another bowl, lightly beat the eggs and whisk adding oil and milk. Stir in the spinach until well blended. Make a well in the center of the dry ingredients and add the spinach mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pesto and cheese until evenly distributed. Doesn't need to be perfectly mixed...it's best not to over mix.



Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. To get a lovely golden crust, through the muffins under the broiler on high for about 3 minutes or so. A toothpick inserted should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

This recipe will make ~36 mini muffins OR for me 24 mini muffins and 6 regular muffins.




Nutritional Info

~ Servings Per Recipe: 36
~ Amount Per Serving
~ Calories: 101.3
~ Total Fat: 6.2 g
~ Cholesterol: 20.1 mg
~ Sodium: 161.2 mg
~ Total Carbs: 8.7 g
~ Dietary Fiber: 0.2 g
~ Protein: 3.0 g

~Music of the Minute~

HAPPY ANNIVERSARY! 12 YEARS AND COUNTING!

~Music of the Minute~

TOMORROW!!!

~Music of the Minute~

So I have been addicted to Body Pump FOREVER or so it seems.
LONG before my girls. There's this one song from class that I just can't get out of my head and goes along with my weekend plans...Nothings Gonna Hold Me Down!

But, the first time I heard this song, it really seemed like it should be the theme for the latest adventure created by the company I work for...Chop Soo.ey