Photo: Melanie Forstall

We all have met that certain someone in life who never seems to lose their sh*t. Recognize them? Everything is always fine, they never encounter a challenge, and they always remark about how extraordinarily wonderful everything is. They are quite possibly the worst humans on the planet.

The worst is when these people are also mothers. You know who I am talking about. They have perfect children who never cry and even if they do it doesn’t bother them in the least. They are never fazed by the stressors of mothering and they look at you like you are an alien when you tell them that you want to find new living arrangements for your youngest child. I have come to the conclusion that these individuals fall into one of three categories:

1. They are completely delusional
2. They are really good liars or
3. They are always drunk

I remember the days. And if you are a reasonable, intelligent person you will agree that you know what I’m talking about. The glitter of life had totally worn off. Tired doesn’t begin to describe it.

The days when both kids are sick and you need to give an eighteen-month-old baby a breathing treatment. That task is about as easy as licking your own armpit and truly just about as beneficial. The demands of mothering wear on you. There were days when I was so tired and lacking excitement about my own life.

I know you know. It’s usually right about the time when you have reached your limit of how many surfaces within your home can tolerate a smearing of tomato sauce. Or when the littlest decides she doesn’t need a nap, but even the mail carrier can see she needs one. In the time it takes to heat up dinner, the other one manages to effectively stop the dishwasher cycle, inappropriately text family members, and set the television language to Spanish.

There is no joy. On days like this there is just no joy.

Even now, as my kids have grown older, I can easily admit that not every day is joy-filled. As soon as I think I’m about to have my house tidied up, I hear the crash and burn. Sometimes I am not interested in hearing about suspension bridges. For crap’s sake, it would be nice to, for once, not step on a Lego while walking to the kitchen.

I hold tight to the fact that I know I’m not the only one. I am not alone in the challenge of mothering. I continue to remind myself that this is not forever— feeling this way will pass. It always does. It may take a little work but if I look hard enough I can always find the joy.

The truth is, the joy is never really gone. It just gets hidden under all of the crap we encounter during the day. It’s tucked away somewhere between a unicorn pillow pet and a left-over Buddy Fruit. Some days we just have to take a minute and look for it.

I found it.

Granted, I had to look rather hard for it, but I did find it. I knew it wasn’t gone forever I just had to open myself up to it. I found it when my daughter looked at me and earnestly asked 

“What are instant cookies?” I hugged her and began to dance. She was confused. “It means we bake! It means you don’t know what slice and bake cookies are because you and I bake! We really bake!”

I found it when I saw my son sitting in a chair that he wasn’t supposed to be in, looking ever so quite proud. I’m sure he’s thinking, ‘Lady, I single-handedly made irreversible changes to your television. I can handle the chair. Relax.”  That may not have been what he was actually thinking but what he said to me was, “Mamma.”

Joy.

There it is! Welcome back. I’ve missed you.

Melanie Forstall is a full-time mother, full-time wife, full-time teacher, and never-enough-time blogger at Melanie Forstall: Stories of Life, Love, and Mothering. She holds a doctorate in education and yet those many years of schooling have proved to be utterly useless when it comes to actual mothering.

Are you trying to sneak more veggies into your little one’s diet? Campbell Soup Company just introduced Prego+, a new plant-based pasta sauce. The new platform includes a line of Prego+ Plant Protein and a line of Prego+ Hidden Super Veggies. Both offer the same great taste and texture families know and love from Prego, now with added goodness.

The team was inspired by ongoing consumer demand for more protein and the persistent challenge of getting picky eaters to eat more vegetables. Prego+ Plant Protein offers 4 grams of protein from peas; its Meatless Meat variety includes soy crumbles and is the first vegan meat sauce from the Prego brand. Prego+ Hidden Super Veggies offers a smooth blend of six super veggies, including: sweet potato, carrot, cauliflower, butternut squash, spinach and roasted red pepper. All varieties are designed to look and taste like the Prego families love.

“With the surge in popularity of plant-based diets, we were inspired to create Prego+ to offer more options,” said Diane George, Senior Marketing Manager, Prego, “Now more than ever parents are looking for quick and simple ways to get more nourishment into their families’ diets. Prego+ offers a new way to do that, making life a little easier for families amidst a new normal.”

The new varieties include:

Prego+ Plant Protein Italian Tomato Sauce

– Traditional

– Meatless Meat

– Roasted Garlic & Herb

 

Prego+ Hidden Super Veggies Italian Tomato Sauce

– Traditional

– Flavored with Meat

– Roasted Garlic and Herb

Prego+ has a suggested retail price of $2.99 per 24-ounce jar and is currently rolling out to retailers nationwide. Both new sauce lines provide a good source of fiber, are low in fat and saturated fat and free of artificial colors and MSG. For more information on Prego®and Prego+, please visit prego.com.

—Jennifer Swartvagher

All photos courtesy 

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photo: My Flourless Kitchen

Sneak some extra veggies into your little one’s diet with this genius recipe from Erin of My Flourless Kitchen. If you don’t have a spiralizer, Erin recommends cutting your zucchini into quarters lengthwise and peeling off strips with a vegetable peeler (or you can find them pre-spiralized at some grocery stores).

Ingredients
For the meatballs:
10 ounces extra lean ground beef
1 egg
1 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp fennel seeds

For the zoodles:
4-5 zucchini
2 cups of tomato sauce

Method
For the meatballs:
1. Combine all ingredients and form into small (golf-ball sized) balls.

2. In a saucepan over medium heat, brown the meatballs for a couple minutes on all sides.

3. Pour the tomato sauce over the meatballs and cover with a lid. Simmer for 20 minutes.

Instant Pot method:
1. Put the browned meatballs in the Instant Pot, cover with sauce and cook at high pressure for 10 minutes.

For the zoodles:
1. Using a spiralizer, make your zucchini noodles (zoodles).

2. Add them to your cooked meatballs and sauce and cook briefly, just enough to warm them.

Thanks to Erin for sharing this recipe with us—visit her at My Flourless Kitchen for more healthy, family-friendly recipes. You’ll love her take on paleo, low-carb and gluten-free eating.

In Partnership With Eggland’s Best

Take things a bit further with your Shakshuka and add delicious vegetables!

Prep Time 10 min  Cook Time 25 min  Yield 4 servings 

You will need:

2 tbsp. extra virgin olive oil

1 medium onion, diced

3 cloves garlic, finely diced

2 tsp. paprika

1 tsp. ground cumin

½ tsp. cayenne pepper (or to taste)

½ tsp. cracked black pepper

½ tsp. turmeric

2 tbsp. tomato paste

1 small eggplant, peeled and diced

2 poblano peppers, diced

1 cup diced Portobello mushrooms

1 28 oz. can crushed tomatoes

Salt to taste

4 oz. feta cheese

5 large Eggland’s Best eggs

Directions:

Heat a large cast iron skillet on medium high.

Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.

Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 – 2 minutes.

Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened.

Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 – 5 minutes.

Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.

Create 5 wells in the pan and add the eggs into the wells.

Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.

Cook for about 2 – 5 minutes, depending on how hard you want the egg whites.

Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks.

Sprinkle a pinch of salt and pepper over the eggs and serve hot with a side of bread.

 At Eggland’s Best, their commitment is to produce a more nutritious egg, which is also the finest, freshest, and most delicious egg possible. From unique hen feed and strict quality standards to their network of USDA-inspected local farms all over the United States, you can be confident that a classic, organic, or cage-free egg with the EB stamp on the shell is a nutritionally superior egg that delivers farm-fresh taste.

RELATED STORIES

Weeknight Meal: Veggie Pasta Bake 

Open Faced Egg Sandwich with Avocado & Pesto

Quick Broccoli & Red Pepper Egg Bake

Easy Veggie Stir Fry with Sesame Scrambled Egg

Weeknight Meal: Mini Egg Pizza

One too many trips to an arcade-filled pizza joint with a rat-turned-mouse mascot can make these child-centric establishments feel not-so-special come birthday time. To usher in your wee one’s next year of life, these places are the best of the best for kid-friendly celebrations even adults will love. 

Photo: shankar s. via Flickr

Best Birthday Songs

Alero Restaurant

It doesn’t get more festive than a Mariachi band belting out a birthday ditty; most days you’ll find sombrero-wearing guitar players strolling through this U street hot spot, but if you come here on an off- night, don’t worry! The restaurant staff will sing with the same gusto of its resident Latin band, shaking maracas and pounding (loudly) on drums. Your kids are sure to remember this birthday rendition for years to come.

1301 U St., NW (U Street Corridor)
Buca di Beppo
Yes, it’s a chain-restaurant. (Sigh). But the fun, kitschy atmosphere paired with its unique, upbeat hand-clapping birthday song make it a great place to cut cake with family. And the best part, the cake (with a festive, Italian flag) is free on your birthday! 
1825 Connecticut Ave., NW (Dupont Circle)

Best Birthday Desserts

Osteria Marzano

Skip the traditional birthday cake at this modern, brick-oven pizza joint where — in addition to classic Italian desserts — you can order a dessert pizza for your favorite pie-lover: instead of tomato sauce, this oven-fired dough is topped with Nutella and gooey, toasted marshmallows. And, yes!, it is a full-size pizza… if you can’t finish it, it heats up well in the microwave for a next-day celebration. 

6361 Walker Ln. (Alexandria, Va)

703-313-9700

Online: osteriamarzano.com

Co Co Sala

This chocolate-themed lounge has a very grown-up feel, but despite it’s swank-factor, it is kid-accommodating. Ask for a seat at the “Chocolate Bar”  — where artisanal chocolatiers handcraft sweets — and even the oldest members of your party will feel like kids again. Skip dinner all-together and opt for a three-course dessert experience for your little birthday boy or girl with each sweet dish bearing a special, chocolate birthday message. 

929 F St., NW (Federal Triangle)
202-347-4265
Online: coco.com

Best Overall Party Atmosphere

HalfSmoke

A meal at this Shaw output feels a lot like a day at a carnival with menu options like top-your-own personal sized funnel cake and milkshakes with fluffy cotton candy topping. Little ones will enjoy the giant Jenga (perfect for tiny fingers). And a day at the carnival wouldn’t be complete without one of those vintage-y photo strips — Halfsmoke offers a free photo booth to capture the birthday festivities. 

651 Florida Ave NW (Washington, DC)
H Street Country Club
On most nights, H Street is more bar than Mexican restaurant, but this game-themed cantina is not just for “big kid” parties.  Come here on family night (Tuesday) and indoor miniature golf is just $4 per person with the purchase of dinner. It is also family friendly between the hours of 11 a.m. and 4 p.m. on Saturday and Sunday. In addition to putt putt, this country club has other boardwalk games like shuffleboard, skeeball and giant Jenga. 
1335 H St., NE (H Street)

hstcountryclub.com

What restaurants do you visit to celebrate a birthday. Tell us in the comments section below.

 

–Meghan Meyers


Whether you have a family member with special dietary needs or just want to try something different check out this gluten-free, vegan and refined sugar-free recipe from the food blog, Veggies Don’t Bite. Crispy on the outside, soft and pillow-like on the inside, these gnocchi are packed with flavor and nutrients. Inspired by Fork and Beans Sweet Potato Gnocchi, this easy and delicious dish will be your next weekly staple.

Makes 70 one-inch gnocchi

Ingredients:

Gnocchi:
1 cup sweet potato
½ cup finely chopped spinach (about one cup tightly packed whole leaves)
1 ¾ cups almond meal (plus another ½ cup to dust while slicing)
¾ cup plus 2 tablespoons arrowroot powder (plus another ¼ cup to dust while slicing)
¾ teaspoon garlic powder
¾ teaspoon Himalayan pink salt

Fresh tomato sauce:
4 fresh tomatoes
3 cloves fresh garlic
½ cup white cooking wine (make sure it is vegan to make this dish fully vegan)
½ cup fresh basil

Note from the Chef: If you want to make this nut free, I tried it using sorghum flour and got a pretty good result. The taste was a little different as was the texture, but it was pretty similar to my original. You can sub kale for the spinach, or another leafy green.

Tips to prep ahead: You can make both the gnocchi and the sauce ahead of time. These keep well raw in the refrigerator overnight lightly dusted with a bit of flour to keep them from sticking. You can also freeze them in this same way and cook at a later date. If you freeze remove them and place them on the counter the morning you want to make them to allow them to defrost slowly. The sauce is easily kept in the refrigerator or frozen.

Method:

Gnocchi:
1. Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy. Wash and chop the spinach in a food processor.

2. Once the potato is done, take it out of the water and set aside to cool. You can also cool faster in the refrigerator or freezer. When cooled, peel the skin off the potato.

3. Using a grater or ricer, grate the potato into a bowl. Mix in the spinach. In a separate bowl, whisk together the almond meal, arrowroot, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl. Sprinkle some on a flat surface then put the potato/spinach mixture on top. Add the rest of the mixture ½ cup at a time and mix with your hands until you get a dough that does not stick to your fingers. You want it just pliable but not sticky. Be careful not to add too much flour or it will get too doughy and gum like when cooked. Depending on how wet and cooked your potato got, you may need less or more flour mixture.

4. Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. If they get sticky at all, sprinkle a little more flour on them. Cut each into 1 inch pieces, but depending on how big you want your gnocchi you can cut bigger or smaller.

5. For crisp on the outside, soft on the inside gnocchi, preheat oven to 325. Bake for 8-10 minutes, until just beginning to brown on top.

6. You can also boil your gnocchi the traditional way if you prefer them all soft. Bring a pot of water to a boil. Carefully drop gnocchi in and watch for them to float to the top. Once they float remove from the water with a slotted spoon.

Sauce:
1. Wash and chop tomatoes and garlic. Slice the fresh basil into small shreds.

2. Cook garlic in a sauté pan with the white wine for about 2-3 minutes, or until about half the wine evaporates. Add the fresh tomatoes and cook until they just begin to soften. Turn off stove.

3. Serve over gnocchi with a small handful of fresh basil on top.

Do you have a kiddo at home with special dietary needs? Tell us if you plan to make this vegan, gluten- and refined sugar-free dish in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

You won’t feel guilty going back for second helpings of this ham mac ‘n’ cheese because the secret ingredient to making the creamy sauce is actually greek yogurt. Created by food blogger Consuelo of Honey & Figs, this version of the classic is features much fewer fat and calories thanks to the greek yogurt and whole wheat macaroni. Read on for the full recipe and then tell us in the Comments below how your dish turns out.

Ingredients:
12 oz. ham
1 tsp. extra spicy cajun spice
5 cups (16 oz.) cooked whole wheat macaroni
1/2 cup tomato sauce
1/3 cup bbq sauce
1/2 C shredded cheese (for the topping) olive oil for the pan

Cheese Sauce:
1 1/2 C fat free greek yogurt salt pepper
3/4 C strong cheese (such as parmesan or manchego)

Method:
1. Stir greek yogurt, salt, pepper and strong cheese together to form a creamy sauce. Set aside.

2. Heat some oil in a pan and when it’s hot, add ham and cajun spice and saute until crispy.

3. Add cooked macaroni, bbq and tomato sauce, more salt if needed and stir.

4. Add the cheese sauce, stir and saute for 5 minutes.

5. Remove pan from heat and pour macaroni in a baking dish.

6. Top with shredded cheese.

7. Bake at 250ºC (about 475ºF) until cheese is golden. This will take about 15 minutes in a non-preheated oven, since everything is already cooked.

Note: Don’t use a mild cheese for the cheese sauce or it will have more of a yogurt taste than it should.

Have you tried this recipe? Tell us in the Comments below!

This recipe and photo comes to us courtesy of Consuelo at Honey & Figs who aims to share both healthy recipes that actually taste delicious and the occasional indulgence–because we all know that a life without cookies and cheesecake is not quite as awesome, right? Check out the blog to read all about Consuelo’s life in Spain, her adventures coming up with healthy versions of favorite comfort foods, and more. 

Ditch the delivery box with this simple recipe for pita pizzas. Courtesy of Amanda at the food blog, EasyPeasyOrganic.com, pizza takes on a whole new form with slices of baked pita bread. We love the simplicity of this meal and making pizza with a new, healthy twist.

Ingredients
1-2 pitas per person
tomato sauce
olive oil
thinly sliced veggies
lunch meats
thins slices of cheese or shredded cheese

Method
1. Pre-heat oven to 350F

2. Take pita bread and spread tomato sauce til top is covered.

3. Sprinkle cheese and layer over with thinly sliced veggies and lunch meats. Lightly drizzle with olive oil.

4. Bake til the base is browned and crispy and the cheese is melted.

5. Let cool and enjoy!

Will you make this dish? Tell us in the Comments below!

Amanda is a proud mother and founder of EasyPeasyOrganic.com. She currently resides in Brisbane, Australia and writes about shared life experiences, travels and the research she is conducting as part of her fellowship. You can read all about Amanda and find this recipe here.

Your kids will love digging into these morsels packed with vegetables and protein. Get the little ones involved in mixing the filling, cutting the veggies, and topping the peppers with ketchup and cheese. Or prepare them ahead of time and wrap them to make for even easier prep when dinnertime rolls around.

Ingredients
6 bell peppers
2 tablespoons olive oil, plus more for greasing the dutch oven
1 large onion, chopped
2 cloves garlic, minced
10 ounces mushrooms, chopped
14 ounces ground beef or turkey
4 cups cooked rice
1-15 ounce can tomato sauce
salt and pepper, to taste
2 tablespoons ketchup
3/4 cup shredded extra sharp cheddar

Method
1. Grease your dutch oven. Prep your campfire so there is a flat bed of hot coals to place the dutch oven on.

2. Cut the tops off the peppers. Discard the seeds from the main part of the pepper, and set the hollow peppers aside. Trim the remaining pieces of pepper off of the pepper tops. Chop and reserve for stuffing.

3. Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the ground meat and cook through. Mix in the rice and half of the can of tomato sauce. Season with salt and pepper to taste.

4. Place the stuffing inside the peppers and put the peppers into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just be sure to grease your dutch oven well).

5. Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.

6. Place dutch oven on hot coals, making sure it is stable and level. Cook the peppers until they’re softened and the stuffing is heated through.

Recipe adapted from Dirty Gourmet.

Pasta can be a real crowd-pleaser. It’s a hit with kiddos, a classic comfort food, and like that LBD in your closet, it can be used on many different occasions. This recipe from On Sugar Mountain for spinach and bacon stuffed shells is perfect for a big family gathering or a simple weeknight meal. Throw the leftover bacon grease into the tomato sauce, and you’ll amp up the bacon-y-ness into phenomenal-flavor territory. If things get a bit messy during assembly, never fear–the end result is so worth it.

Serves 4-6

Ingredients for the Filling:

1 (15oz) container ricotta
1 egg, beaten
3/4 tsp sea salt
1 cup shredded mozzarella cheese
6 slices bacon, cooked and crumbled
1/2 cup frozen spinach, defrosted and drained completely

Ingredients for the Sauce:

leftover bacon grease (from bacon in filling)
a few tbsp olive oil
1/4 tsp sea salt
1 tsp crushed red pepper
2 tsp minced garlic
1 (28oz) can plus 1 (14.5oz) can crushed tomatoes

Bonus: panko breadcrumbs, for topping

Method:

  1. Preheat oven to 350 degrees and spray one 13×9 inch baking dish with cooking spray. Bring a large pot of water to a boil and cook pasta shells until al dente. Drain and toss with a smidge of olive oil. Let cool until you can easily hold one in your hand.
  2. Meanwhile, make the filling: stir ricotta and egg in a medium bowl until well mixed. Stir in sea salt, cheese, bacon and spinach until evenly distributed. Set aside until ready to use.
  3. For the sauce: Pour leftover bacon grease into a glass measuring cup. Add enough olive oil to hit 1/3 cup of oil. Add this, along with sea salt, red pepper, and garlic to a large saucepan. Heat over medium heat until just fragrant, about 1 1/2 minutes. Add both cans of tomatoes and let cook an additional 2-3 minutes or until sauce comes together. Let cool slightly, then pulse in blender until smooth.
  4. Add 1/2 cup sauce to bottom of prepared pan.
  5. Assemble the shells: Hold shell in palm of your hand. Stuff with filling (approx 1 1/2 tbsp per shell) then place, seam side up, in prepared pan. Continue until you finish all the shells/fill up the casserole dish.
  6. Top shells with rest of tomato sauce. Top with breadcrumbs and cover pan with aluminum foil. Bake at 350 for 30 minutes, then remove foil and bake an additional 10 minutes.

Recipe and photo courtesy of Jess at On Sugar Mountain. A recent college graduate from Rutgers University who majored in English and minored in Entrepreneurship, Jess is all about cooking, baking, and satisfying her serious sweet tooth. Through her blog, On Sugar Mountain, she strives to develop cooking skills that will advance her love for food, share recipes she’s tried, and inspire others to get cooking.