If someone asked me what my favourite food was, there is no question what my answer would be. You guessed it—eggs.
There are so many delicious foods out there that I love, but none that measure up to the greatness of eggs. They brighten up any meal and add delicious flavour and texture to any dish. Not to mention they are one of nature’s most perfect foods, boasting 14 important nutrients including 6 grams of high quality protein. Whether breakfast, lunch or dinner, eggs are definitely our family’s number one, go-to ingredient. And one that I feel really good about serving to my kids (for more reasons than just its nutritional benefits).
Why I LOVE that my kids love eggs
Thankfully, when it comes to my love of eggs, the apple doesn’t fall far from the tree. My kids love eggs too! As a mom and a registered dietitian, serving eggs gives me the peace of mind knowing that my kids are eating a powerhouse of nutrition that will keep them satisfied and energized for hours, not to mention the fact that they are easy to prepare, inexpensive and versatile. You really can’t go wrong!
Because eggs are so easy to work with, I often let my kids help out with egg dishes. Although it may take a bit longer (ok, and it’s a bit messier), the benefits are many. Including kids in the kitchen teaches them the invaluable skill of cooking, helps them understand where their food comes from, and makes it more likely that they’ll actually eat the food!
I also find that it’s a great way to spend quality time with my kids, and I love watching their confidence grow as they become more independent in the kitchen.
For World Egg Day, my three-year-old daughter, Lylah, and I made these delicious Easy Egg and Banana Mini Muffins (with heart-shaped strawberries on top).
As we made them, I taught her about World Egg Day and how lucky we are to have such generous egg farmers who share eggs with people all over the world. Because Lylah is learning about sharing, she decided that her muffins were perfect for sharing with her friends and family (and it turns out that everyone loved them, including her baby brother!).
EASY EGG AND BANANA MINI MUFFINS
My daughter and I love making these mini egg and banana muffins together. Because Lylah is learning about sharing, she decided that her muffins were perfect for sharing with her friends and family (and it turns out that everyone loved them, including her younger brother!).
Ingredients
- 3 ripe bananas, smashed
- 6 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/3 cup rolled oats (or sub for oat flour)
- 7-8 fresh strawberries, sliced
Instructions
- Preheat oven to 375 F
- Grease a 24-cup mini muffin tin (or 2 12-cup mini muffin tins)
- Mash bananas and add eggs, whisking together with a fork until blended
- Add vanilla, cinnamon and oats, combine well.
- With a tablespoon measure, carefully spoon mixture into the greased muffin tin and top each with a sliced strawberry
- Bake at 375 F for 12 minutes or until set.
- Allow to cool for about 10 minutes and enjoy!
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
misha says
i like these yummiest recipes. they are amazing. but i am worried because i found something weird about combination of egg and banana. it is clearly mentioned about how egg and banana caused death in this article. How eating Egg and Banana Together causes DEATH!! (https://www.mahvish.com/how-eating-egg-and-banana-causes-death/).