Marina Delio's Blog, page 22

Vegetable Lentil Soup

This Tuscan veggie lentil soup is sure to warm and fill you up. It's easy to make vegetarian and vegan, and packed with plant-based protein.

My love affair with all things Tuscan is no secret. Since I can't be in Tuscany as often as I would like, I like to bring Tuscan inspired dishes into my kitchen so I can dream I'm there. Traditional Tuscan food is humble, hearty, and always great quality. Tomatoes, kale, and good olive oil are common. Although I'm not sure this soup is traditional, it was inspired by Tuscan flavors. One of my favorite meals ever was Pappa al Pomodoro, eaten in a cavernous restaurant on a cold day in Florence. This veggie lentil soup has a tomato base with kale wilted in at the end, and the fresh basil on top is key to freshening the whole bowl up. 
I love lentils and am always thinking of new ways to use them in our weekly rotation. Lentil soups like this Lemony Lentil Soup are a fantastic source of plant based protein. Lentils are hearty and filling, so even carnivores (like my hubby) won't miss the meat. They are high in vitamins and minerals, protein, and fiber. Lentils are also incredibly budget-friendly, at around $1.50 a pound! Swapping out a meat dinner for a lentil based dinner is a great way to save a little money and nourish your body with clean fuel.   I used baby kale, as that's what I had in my fridge, but I would have preferred Tuscan/lacinato kale in this soup.  Top with a generous sprinkle of Parmesan and some croutons or crostini. Simply delectable! 
Vegan friends can leave the Parmesan off. A great way to get that savory umami flavor without the cheese is a sprinkle of truffle salt or drizzle of truffle oil on top.

The ingredient list may look a little long, but this soup comes together fairly quickly and then can sit on the stove and simmer away. It's also an easy 1-pot dinner. Buon Appetito! 
Tuscan Lentil SoupPrinter Friendly Recipe
By Yummy Mummy Kitchen
Published 02/23/2016

Tuscan inspired vegetable lentil soup with kale. Ingredients1 yellow onion, diced1 cup diced carrots1 cup diced celery2 medium yukon gold potatoes, diced4 cloves garlic, minced 6-8 cups vegetable broth 26 oz. chopped or diced tomatoes 1 teaspoon dried thyme1 teaspoon dried basil 1 teaspoon dried oregano1 teaspoon saltpinch red pepper flakes 2 cups French green lentils, rinsed and picked over for stones3 tablespoons tomato paste 3-4 cups Tuscan kale, roughly chopped grated Parmesan for serving fresh basil, for garnish croutons, crostini, or sliced crusty bread for servingtruffle oil (optional) InstructionsIn a large stock pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrots, celery, and potatoes and saute until starting to soften. Add garlic and continue to saute another minute. Add 6 cups vegetable broth, tomatoes, thyme, basil, oregano, salt and pepper. Bring to a simmer. Stir in lentils and tomato paste. Partially cover pot and simmer for 45 minutes or until lentils are tender. Add more broth if needed, but I like this soup thick like a stew. Stir in kale. Season to taste with more salt and pepper. When you're ready to eat, serve lentil soup with a generous topping of Parmesan, fresh basil, crostini, and a drizzle of truffle oil, if using. Buon Appetito! Yield: Serves 8
Prep Time: 10 mins. Cook time: 50 mins.
Total time: 60 mins.
Tags: lentils, soup, vegetarian, vegan, gluten-free

Blood Orange Margarita Recipe

Skinny blood orange margarita with no sweet and sour syrup or refined sugars. Virgin and real margarita recipes perfect for Margarita Day.

I have two pieces of good news for your Monday. First, it's National Margarita Day! Did you know that's a thing? I didn't until just now, so I had to whip you up my favorite margarita recipe to celebrate. Second, it turns out tequila actually has some health benefits. The caveat is that as always, moderation is key, and you don't want to mess it all up by pouring simple syrup all over your tequila. What are the health benefits of tequila? Well, many! According to this Forbes article, tequila may aid weight loss, digestion, fight osteoporosis, lower risk of dementia, and more. And, it's a probiotic! Move over, kombucha! (kidding). I won't go so far as to call this a healthy recipe, but it's nice to know it's not too bad, either, if you keep it to just one. 
One of my favorite recipes my mama makes me when we go over for dinner is a fresh blood orange margarita. And luckily for us, National Margarita Day happens to fall during peak blood orange season. Most restaurant margaritas are loaded with refined sugar and empty calories. Not this one, though! For a virgin margarita, simply use sparking water in place of the alcohol. It's a tasty citrus spritzer that way.  Start with a few blood oranges and limes. You should be able to find them at most grocery stores this time of year, but if not, just use tangerines. Kumquats are great thrown in there too. I like to add some mint for a little herbal flavor and pretty green color.  The color is just the most vibrant lovely color. You can't help but to be happy with this in hand. So call your friends over and cheers to blood orange margaritas! 


Skinny Blood Orange MargaritaBy Yummy Mummy Kitchen
Published 02/22/2016

Skinny blood orange margarita without any sweet and sour syrup. Ingredients1-2 blood oranges 1 lime 2 oz. tequila 1 oz. orange liqueur (I use Patrón Citrónge) 5 mint leavesicesparkling water liquid stevia, agave syrup, or honey, to tasteInstructionsSqueeze oranges and lime into a glass. Stir in tequila, liqueur and mint. Muddle mint a little to release some of the flavor. Fill the glass with ice and top with sparkling water. Add more to water down the drink and less for a stronger cocktail. Sweeten to taste with a few drops of stevia, agave or honey. Yield: Serves 1
Prep Time: 5 mins. Total time: 5 mins.
Tags: cocktails, margarita, blood orange


Virgin Option: Omit all alcohol and add more sparkling water. 

Beautiful Beet, Citrus, and Avocado Salad

Beautiful winter salad of sweet roasted beets, fresh and juicy oranges, and creamy avocado. 
I am completely smitten with the current citrus situation. While the sweet fruit of summer is long gone, markets here are overflowing with local mandarin oranges - the really great kind with the easy-to-peel skin and sweet juicy center. Then there are the blood oranges which the kids and I love for their pink color. And the Cara Caras! Perhaps my favorite of all, these are more of a grapefruit color on the inside but wonderfully sweet. 
This winter citrus goes so well in salads. Especially this salad. Earthy roasted beets, creamy avocado, and a bit of salty crunch from pistachios. Perfection. I also love adding goat cheese to this one and calling it a meal. The flavors are so mouthwatering in this salad that I dress it simply, with just a drizzle of good olive oil and a pinch of Himalayan sea salt, or truffle salt, pictured above. Add any citrus you like or have at home. I would add some thinly sliced kumquats next time. Grapefruit, shaved fennel, and kalamata olives are also fantastic in this salad. This salad may seem time consuming if you're dreading roasting and peeling the beets. But honestly, that's the easiest part! I love picking up bunches of colorful beets with their leafy tops and roasting them in the oven, the easy way, to use all week long.

  Here's my super easy way of roasting and peeling beets. 

Roasted Beet, Citrus, and Avocado Salad Printer Friendly Recipe
By Yummy Mummy Kitchen
Published 02/18/2016

Delicious winter salad of sweet roasted beets and juicy oranges. Ingredients2 roasted, peeled, and sliced golden beets2 roasted, peeled, and sliced red beets 2 avocados, pitted, peeled, and sliced into 1/42 Cara Cara oranges2 blood oranges 1/4 cup roasted pistachios, roughly choppedextra virgin olive oilsea salt (I like Himalayan pink salt)fresh basil leaves goat cheese crumbles (optional) InstructionsPeel oranges with a paring knife to remove any pith. Slice oranges crosswise into 1/4" rounds. On a serving plate, arrange beet, orange, and avocado slices. Drizzle with olive oil and sprinkle with a pinch of sea salt. Tuck a few basil leaves into the salad. Add goat cheese crumblies, if using. Enjoy! Yield: Serves 4-6
Prep Time: 15 mins. Cook time: 0 mins.
Total time: 15 mins.
Tags: salad, beets

How to Roast Beets in Foil

There are many ways to enjoy beets. Shaved over a salad, grated and used in wraps and sushi, juiced, or blended with hummus or pancake batter. Many people don't realize that this root's green top is also quite edible. I like beet greens sautéed in a little evoo, garlic, and salt. Although you can easily find beets canned or even vacuum packed, they are just never as good as freshly roasted beets. These hard roots become tender and sweet after spending some time in the oven. Although they take a good 40 minutes to cook, the actual work is short and sweet and roasting is the easiest way to peel these little gems. 
I like to roast a big batch of beets and use them throughout the week in lunch boxes, salads, and dinners. Beets aren't just delicious and pretty to look at. They are also incredibly nutritious. Beets are great immune system boosters, as they are high in Vitamin C and other minerals. They are also high in folate, which is important for pregnant mamas. 
So let's get to roasting!


All you need is one ingredient, some foil, and an oven. It's that simple! Sometimes I roast our beets in a Dutch oven, but roasting beets in foil means there are absolutely no dishes. And personally, I have more than enough of those.

You have got to see how easily these skins slide off!


Use your beets in this beauty of a salad! 
How to Roast Beets in Foil By Yummy Mummy Kitchen
Published 02/17/2016

The easiest way to roast and peel beets. Ingredients6 medium sized beetsInstructionsPreheat oven to 425 degrees F. Divide cleaned trimmed beets between two or three sheets of tin foil and wrap up into pouches. I like to place a baking sheet under the beets in case juices drip out. Roast beets for 40 minutes. Carefully unwrap a portion of the foil and poke a beet with a fork. If the beet is tender, they are finished! Allow beets to cool enough to handle. Peels should slip right off, but a knife will remove any tough bits. Yield: makes 6 beets
Prep Time: 2 mins. Cook time: 45 mins.
Total time: 47 mins.
Tags: vegetables, salad, beets

What to Pack in Insulated Lunch Containers - Kids Lunch Ideas

20 kid friendly hot packed lunch ideas! Nutritious kids lunch ideas.  bean and cheese taquitos recipeWith cooler winter temps, it's nice to have warm lunches. Okay, I'll be honest, it's been 80 degrees here this week, but I'm keeping my fingers crossed more rain is coming to relieve our drought stricken state. Even when it's not so cold out, we like to swap out the sandwiches and cold bentos for hot lunch from home. The novelty of school hot lunch has not yet worn off for my littlest, but thankfully it has for my biggest little lady. And she's requesting all sorts of fun hot lunches from home. Last week she said she had the best lunch ever EVER EVER! It was pot stickers kept warm in our LunchBots container. Isn't it the best when the littles come up with awesome food ideas? 

My girls each have a LunchBots Thermal 16 oz. Stainless Steel Insulated container. I have been using these for years now and love them. I started off using thermoses, but the opening was too small. I love that these LunchBots containers are so wide to make eating easier, and can fit more food. The only downside is that the tops can be difficult for preschoolers-kindergarteners to open, but hopefully they have an adult nearby to help anyway. *I am not affiliated with LunchBots, it's just what I use and find works best! 
Let's take a look at some of the best hot packed lunches! Whatever you pack, it's sure to be better than those pre-packaged ham and crackers loaded with preservatives, so please don't be hard on yourself to make the "perfect" lunch. It is OK to heat up a box of pre-made soup, pour it in an insulated container and call it a day. I'm loving fresh soups from Trader Joe's and Boulder Organic soups, by the way.

Soup, of course! Our kids' favorite is minestrone with beans and pasta and I find it to be an easy way to get them to eat more veggies. 
Quiche. I love making these mini quiche cups with wonton wrappers for the crust. I haven't posted the recipe yet because I just winged it, but will try to get a recipe up soon! Sorry about that!Make extra on taco night and this lunch is a breeze. Rice and beans based lunches are: budget-friendly, vegetarian/vegan, gluten-free, and nutrient dense. Here's my recipe for vegetarian Spanish Rice. Check out those purple sweet potatoes!!! Amazing, right? 
Here's my girlie's current favorite: potstickers with gyoza dipping sauce (both from Trader Joe's) with fruit and veggies.  veggie lasagna cups  It doesn't get much easier than popping some fish stick in the oven and my girls request this one all the time. 
Warm oatmeal with fruit, nuts, and milk packed separately. 
Aw, this photo is a few years old. Pesto pasta with peas and carrots was my daughter's favorite when she was three and four. 

Practically any dinner left overs English muffin or bagel pizzaRice & Beans (add a tortilla, tomatoes, and guac on the side for a DIY burrito!) Bean and Cheese Taquitos Burrito Oatmeal French toast sticks Quiche Lasagna Cupcakes Spaghetti Mac & Cheese Risotto (when they were just babes, my girls loved slow cooker risotto) Pad Thai Fried Rice Pot Stickers Soup Chili with cornbread on the side Miso soup with ramen noodles Grilled cheese and tomato soup Fish Sticks (we like Dr. Praegar's brand) 
How to Keep Insulated Food Containers WarmTo keep your food containers warm longer, carefully fill the empty container with hot water. Allow the water to heat and then remove water and quickly dry the container. The insulated container should now be heated and ready for filling. If you live in California and are conserving water like we are, dump the heating water into a bowl and use later. 
Disclosure: I make a small commission when you shop through Amazon links on my site. 

Peanut Butter Yogurt Fruit Dip

Wow, this Valentine's week is ridiculously busy. Are you feeling overwhelmed too? I am looking forward the long weekend and will be taking a few day off of blogging to spend time with my kids. Here's a look at my day yesterday... dropped the kids and dog off at school and doggy daycare, grabbed apples and water for 25 kids, went on a kindergarten field trip until noon, took care of the new chickens, did an hour of work, raced back to school for kindergarten pickup, then big kid pickup, then drove 4 girls to a Girl Scouts field trip, dropped the girls off at home afterwards, picked up the dog, and made dinner. Holy moly, there is just not time for making homemade Valentines and fancy treats in there. 
 That's okay though, when life gets crazy I just simplify. We had a simple clean-out-the-fridge dinner and refueled with my favorite peanut butter dip and some fruit after the second field trip of the day. When I'm craving a healthier sweet treat, this peanut butter fruit dip is one of my go-to recipes. It's so simple though, I'm not sure we can even call it a recipe. No measuring is needed. Just a bowl and three ingredients you probably already have. This peanut butter dip makes fruit more filling and adds a boost of protein. I used Greek yogurt, but this recipe is also easy to make vegan by simply swapping it for non-dairy coconut or almond based yogurt. Yogurt and peanut butter might sound a bit strange, but trust me, this dip tastes just like peanut butter cheesecake. Sometimes I even eat it with a spoon straight from the bowl for a high protein post-workout snack. Some cacao nibs or mini chocolate chips on top are also delicious. 
Easy peasy peanut butter dip for fruit! This easy recipe takes about 30 seconds to stir up.
Since Valentine's Day is coming up, I thought it would be fun to make some chocolate dipped strawberries and fill them with the peanut butter dip! This was such a tasty update to the classic chocolate strawberries. The kids said they would prefer these filled with whipped cream, however. Goodness kids are hard to please in the food department!

Peanut Butter Fruit Dip By Yummy Mummy Kitchen
Published 02/12/2016

Nutritious fruit dip made with Greek yogurt, peanut butter, and honey. Ingredients1/3 cup peanut butter 1/3 cup plain Greek yogurt 1 teaspoon honey or maple syrup, to taste sliced apples or other fruit for dippingInstructionsIn a small bowl, stir together peanut butter and yogurt. Sweeten to taste with honey or maple syrup. Serve with favorite fruit! Yield: serves 4-6
Prep Time: 2 mins. Total time: 2 mins.
Tags: vegetarian, snacks, food for kids

*Vegan Option: use non-dairy yogurt and maple syrup instead of honey. 

Easy Pink Beet Pancakes Recipe

Recipe for healthy pink beet pancakes. These easy pancakes are whipped up in the blender and easily made gluten free and vegan.  It's Valentine's month, and that means we get to celebrate pink all month long. Food dyes are something I stay away from as much as possible, but kids are drawn to color. Thankfully there are many colors in nature, so there is no need for artificial colors in our food. Beets are a wonderful example. If you've ever roasted and peeled beets, you know what I mean. Your fingers will instantly become a lovely pink hue. With their mild flavor, you can add beets to almost any food and boost the nutritional value while coloring your food bright pink! I've made pink beet hummus in the past, added them raw to juices, and of course enjoyed them in salads. This week I made pink beetroot pancakes. 
Aren't these beet pancakes fun?! I make these pancakes easier than ever by mixing the batter up in the blender. I'm just not a fan of washing bowls and bowls and bowls after breakfast (or after testing a recipe 5 times).  
I have always used a roasted, peeled beet for this recipe. But today I tried tossing in a raw peeled beet just to test it out, and it actually works just fine! The beet flavor is a bit more discernible with the raw beet, but not much! I love roasting a bunch of beets over the weekend to use all week long, so I happen to have roasted beets around quite often. 

You can spoon the batter onto a griddle, or use a squeeze bottle to create pretty hearts. Check out my short YouTube video for instructions! 
Pink Beet Pancakes Printer Friendly Recipe
By Yummy Mummy Kitchen
Published 02/06/2016

Pink beetroot pancakes. Ingredients1/2 medium to large roasted and peeled beet (in a pinch you can peel a beet and puree it raw!)2/3 cup milk (I used almond milk)1 large egg1 tablespoon melted butter or coconut oil 1/3 cup plain Greek yogurt 1 teaspoon vanilla extract 2/3 cup all purpose or gf flour1/3 cup quick oats (gluten free oats if needed) 1 teaspoon baking powder1 tablespoon raw, coconut, or white sugar pinch of salt InstructionsPreheat a griddle to medium-low heat. Coat lightly with cooking spray or butter. In a blender, puree beet with milk until no lumps remain. Add egg, oil, yogurt, and vanilla and blend just to combine. Add flour, oats, baking powder, sugar, and salt on top. Pulse a few times or stir in with a spatula taking care not to over blend. Some lumps are good. Spoon or pipe using a squeeze bottle onto griddle. When bubbles pop on the surface, flip and continue to cook until cooked through. Serve with butter, syrup, and berries. I like to eat my pancakes slathered with almond butter. Yield: serves 4
Prep Time: 5 mins. Cook time: 15 mins.
Total time: 20 mins.
Tags: vegetarian, breakfast, brunch, beet, Valentine's Day

Vegan Option: Use 1 flax egg, almond milk, coconut yogurt, and coconut sugar. 
Gluten Free Option: 
Use GF flour and oats. Here are my favorites: 

Easiest Green Goddess Smoothie Bowl

This post is sponsored by Naked Juice. Recipe and opinions are 100% mine. The easiest green smoothie recipe. 

February is all about love, love, love. One thing I have a love affair with is... kale. Kale? Yep, kale! I'm sure this comes as no surprise to my friends here, as just yesterday I posted my humble dinner of quinoa, garlic roasted kale, and a poached egg. And the apple doesn't fall far from the tree. My girls would tell you one of their favorite dinner side dishes is kale chips. They are crispy and salty and satisfying. To me, kale is satisfying because you can flavor it almost any way you want; sweet in smoothies and savory sautéed or roasted. Even better than all that though, I am in love with the way kale makes me feel on the inside. One of the most nutrient dense foods on the planet, kale makes me feel energized and nourished. When I start feeling like I'm fighting a cold, one of the first things I do is grab a green juice and I can tell it boosts my immune system right away. So when Naked Juice asked me to try their new Kale Blazer juice, I couldn't wait.

As much as I love kale, I don't always have time to de-stem and wash a bunch of kale for smoothies, or bake a batch of kale chips for my family. That's where Naked Juice’s Kale Blazer comes to the rescue. Kale Blazer has no added sugar, but is sweet from fruit, so it's great for green juice beginners. I've been using Kale Blazer as a base for smoothies for my kids and this Green Goddess Smoothie Bowl for myself. When you're feeling run down it's a great juice to grab and go.



This smoothie bowl is crazy easy. Kale Blazer, a frozen banana, and a handful of ice and you're good to go!


Sometimes I like to add a handful of frozen berries to my "green" smoothies. For the kids, I almost always do. To make a fancy schmancy two toned smoothie bowl like this one, just pour half of the green smoothie into your bowl or cup, then add some frozen berries and continue to blend.

What's your favorite way to enjoy kale? Talk with the one and only Kale through @TweetsByKale Grab a few bottles of Kale Blazer and form your own love for kale. Here's where you can buy Kale Blazer it in your town.

Easiest Green Smoothie Bowl By Yummy Mummy Kitchen
Published 02/04/2016

How to make an easy green smoothie bowl. Ingredients1 cup Naked Juice Kale Blazer1 cup ice1 peeled and frozen banana 1/3 cup unsweetened coconut favorite seeds, nuts, and berries for toppingInstructionsBlend juice, ice, frozen banana. and coconut together in a blender or food processor. Pour into a bowl or cup. Top with your favorite seeds, nuts, and berries. Yield: serves 1-2
Prep Time: 3 mins. Cook time: 0 mins.
Total time: 3 mins.
Tags: vegan, vegetarian, smoothie bowl, raw

Tabouli (tabbouleh) with Quinoa and Chickpeas

Delicious, hearty, and nourishing tabbouleh salad with quinoa and chickpeas. I'm so happy to share this recipe for a healthy, high protein, tabbouleh salad! When I come home hungry from working out or running around town, I need something to eat. And I need it fast. If there isn't anything ready to go, there's a good chance I'm heading straight for the cookies or a protein bar. One easy solution is to keep a hearty salad like this one in the refrigerator at all times. I like to prep one on Sundays. I favor filling protein rich salads with quinoa or lentils and lots of veggies. These salads last for days in the refrigerator and I can have them for lunch scooped up with pita chips, inside a tortilla wrap, or over a bed of greens. Tabouli is usually made with bulgur wheat, but I like to swap it out for my favorite super seed - quinoa! To boost the protein I toss in another non traditional tabouli ingredient - chickpeas. And since we live in California, my salads almost alway are topped with avocado.





Tabouli with Quinoa and ChickpeasPrinter Friendly Recipe
By Yummy Mummy Kitchen
Published 02/03/2016

A hearty vegetarian salad packed with protein and flavor. Ingredients1 cup quinoa 1 cup chopped fresh flat leaf parsley 1/2 cup chopped fresh mint 2 green onions, chopped 2 cloves garlic, minced 1/4 cup extra virgin olive oil juice of 1-2 lemons, or to taste 2 Persian cucumbers, diced 1 (15 oz.) can chickpeas, drained and rinsed 1 pint cherry tomatoes, halved or quartered 1/2 teaspoon sea salt, or to taste InstructionsRinse quinoa thoroughly and drain. Brin quinoa and 2 cups of water to a simmer. Cover and turn heat down to low. Cook quinoa until water has been absorbed, and quinoa is translucent. Meanwhile, in a serving bowl, stir together the parsley, mint, green onions, garlic, olive oil, lemon juice, cucumbers, chickpeas, and tomatoes. Season to taste with salt. Allow quinoa to cool to warm or room temperature. Stir quinoa in to the salad mixture. Add as much quinoa as you like. I added about 1 1/2 cups. Store in the refrigerator and serve cold or room temp. I like to enjoy mine over a bed of greens and topped with avocado. Enjoy! Yield: serves 2
Prep Time: 10 mins. Cook time: 15 mins.
Total time: 25 mins.
Tags: vegan, vegetarian, Middle Eastern, salad

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3 Healthy Snacks for Kids

Three healthy snack ideas kids can make themselves. Easy recipes even picky eaters will love! 
My girls and I are having so much fun making YouTube cooking videos. This week we are thrilled to share three healthy snack ideas for kids. These are healthy recipes kids can make by themselves or with assistance, depending on age. These kid-friendly snacks are incredibly simple and nutritious, and will make even the pickiest of eaters happy! There really is no need for processed packaged foods when eating whole foods is this fun and tasty. These "recipes" are pretty self explanatory - I would really call them snack ideas rather than recipes. Let's take a look at what we made: 

1. Pinkalicious Fruit Skewers
Fruit is nature's candy. It's sweet and beautiful. It is also filled with water (which many kids don't get enough of) and vitamins. To turn fruit into a fun dessert or snack, we used a cookie cutter to make watermelon hearts. I hulled and halved strawberries to make more hearts, and added some half slices of blood oranges. Please be careful when letting kids use skewers. Use plastic ones for littles and/or cut of the pointy tips. If your kids aren't able to safely thread fruit on skewers, please do that part for them.

2. Bear Peanut Butter and Fruit Rice Cakes
Aren't these sweet? Use sunflower seed butter for a nut-free option. Almond butter or chocolate hazelnut spread would also be tasty. Create their little faces with whatever fruit you have on hand. We like banana slices for ears.

3. Green Monster Quesadillas

Delicious and oh so silly. Kids love making and eating these monster quesadillas. Recipe below.

What are your favorite simple healthy recipes for kids? Want even more ideas? Click the images below to see the recipes!



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Green Monster Quesadillas By Yummy Mummy Kitchen
Published 01/31/2016

Quesadillas that look like monster faces are fun for kids to make! Ingredients4 small organic corn tortillas 1 tablespoon butter or coconut oil favorite cheese, sliced or grated1 cup prepared or store bought guacamolesliced olives for eyessliced bell pepper for mouth any other veggies to play around with! InstructionsGrown ups should fry the quesadillas, while kids make the monster faces. To make the quesadillas, heat butter or coconut oil in a large frying pan over medium heat. Place one tortilla in the pan and top with cheese. Cover with a second tortillas. Cover the pan so that cheese melts. Flip once bottom tortilla is crisp. Add more butter or oil if needed. Repeat with other quesadillas if making more.Remove quesadilla from frying pan and let cool slightly. Let kids slather quesadillas with guacamole and create monster faces using the veggies. Cut into wedges and enjoy! Yield: serves 2
Prep Time: 2 mins. Cook time: 15 mins.
Total time: 17 mins.
Tags: vegan, vegetarian, kids cooking, snacks, kids