Café Mocha Collagen Protein Smoothie

This Café Mocha Collagen Protein Smoothie has 24 grams of protein and 0 grams of added sugar!

This post is sponsored by Bulletproof. All opinions are my own.

I like to think of marriage as a give and take. You’ve got to have an equal amount of giving and taking to make things work. When it came to health and nutritional advice, I was always the giver and Tim the taker.

Lately, there’s been a shift. He’s starting to give as much as take when it comes to nutritional advice. He’s been open-minded, learning and sharing new things, and it’s been pretty exciting for me. I love that he’s taken a stronger interest in something that’s been a passion of mine for a long time.

It was actually Tim who created this Café Mocha Collagen Protein Smoothie. He’s been working to create breakfasts and snacks that have a good amount of protein, are lower in sugar or sugar-free, and are nutrient-dense. Collagen protein has been his favorite way to achieve that. 

Collagen protein is more than just protein. I’ve never been big on protein powders, actually. But collagen is different and brings so much nutrition to the table. Let me tell you why we’ve been loving Bulletproof Collagen Protein.

What are the benefits of collagen protein?

• Collagen is great for your joints. It promotes resilient, flexible joints.
• Collagen supports hair growth.
• It helps reduce wrinkles and stretch marks.
• Collagen is known to give skin a healthy glow and promote radiance.

I like to think of adding Bulletproof Collagen Protein to my smoothies as my own personal anti-aging regimen!

Traditionally, people would get collagen in their diets by through foods like bone broth, slow-cooked organ meats, kidney pies, baked beef hearts, whole crustaceans, and whole fish soups and stews. Sound like a diet you’re eating on a regular basis? No, me neither.

That’s where collagen protein powder comes in. It’s an easier, more realistic way to get all the benefits on collagen on an everyday basis. 

It’s really easy to use Bulletproof Collagen powder everyday because of special enzymatic processing, it doesn’t clump, and mixes invisibly in your favorite smoothies – or even plain water.

Plus, because collagen is flavorless and more heat-stable than whey you can even mix it into your coffee (or any other hot beverage) without hurting its nutritional quality, or the taste.

Speaking of whey, you may be wondering what the main differences are between collagen protein and whey. One of the biggest differences between collagen and whey is in the amino acids: Collagen is high in glycine – this is an amino acid that combines with glutamine and cysteine to support the production of glutathione, your body’s master antioxidant. Good stuff! 

In addition to Bulletproof Collagen Powder, this Café Mocha Collagen Protein Smoothie has a little coffee (or espresso powder, if you prefer) which makes it perfect for your morning routine or as an afternoon pick-me-up. (We all need one from time to time, am I right?) 

It also has half of a large avocado for tons of nutrition, including healthy fat and instant creaminess. Raw cacao powder provides our chocolate flavor, and then we have unsweetened almond milk, a dash of cinnamon, and stevia for a little sweetness without adding sugar. This is not a super-sweet-dessert-like smoothie. If you are looking for a smoothie that tastes more like a chocolate milkshake, try adding some honey or maple syrup to amp up the sweet factor.

Otherwise, appreciate this for what it is. It’s a lightly sweet, nutritional powerhouse of a smoothie that provides 22 grams of protein!

If you’re ready to start adding collagen to your diet, Bulletproof Collagen Protein Powder is a great choice. The collagen comes from pasture-raised cows and you can purchase it online here.

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Café Mocha Collagen Protein Smoothie

This Café Mocha Collagen Protein Smoothie has no added sugar, is low in net carbs, and is a healthy way to start your day!

• Author: Happy Healthy Mama
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 large smoothie

Ingredients

• 1 3/4 cup unsweetened vanilla almond milk

• 2 scoops Bulletproof Collagen Protein Powder

• 1/2 cup cold coffee (or 1-2 tablespoons espresso powder)

• 1/2 large avocado (use whole avocado if the avocado is small)

• 3 tablespoons cacao powder

• 3 packets pure stevia

• 1/8 teaspoon cinnamon

• 1 cup ice

Instructions

1. Place all ingredients in the blender and blend until super smooth. Enjoy!

Nutrition

• Serving Size: 1 large smoothie
• Calories: 350
• Sugar: 1 gram
• Fat: 23 grams
• Carbohydrates: 16 grams
• Fiber: 11 grams
• Protein: 24 grams

If you make this Café Mocha Collagen Protein Smoothie recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

 

 

 

 

 

 

 

 

The post Café Mocha Collagen Protein Smoothie appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/cafe-mocha-collagen-protein-smoothie.html

On Wednesday I published my 1,000th blog post and it’s got me feeling reflective and nostalgic. I wrote my very first blog post on January 3, 2010. You can read it here. It was actually on blogspot back then and I named it, on a whim, “Our Daily Bread.”

I clearly didn’t have much of a plan when I started. That first post doesn’t even have a picture! The very first picture I published? I can’t bring myself to put it here, but you can see it here. OMG.

Back then, I never imagined that blogging would become my full-time job or how Happy Healthy Mama would evolve. Meghan was 15 months old (she’s 9 now!) when I started blogging and there was no Luke yet. I have lived my 30s on this blog and I am grateful I have it as a document of our life and healthy living journey.

Thanks for reading and coming along on this journey with our family. Without you, there would be no Happy Healthy Mama, so thanks for reading and sticking around through the years. I fully intend to have another 1,000 posts as long as the Internet is still here and you keep reading. Here’s the future!

For now, I’d like to share some reflections of what I’ve learned after publishing 1,000 blog posts.

10 Things I’ve Learned After Publishing 1,000 Blog Posts

1. You Can’t Compare Someone Else’s Journey with Your Own.

It’s so easy to fall into the comparison trap online. It’s true whether you’re just on Facebook for personal use or you’re a blogger. There has been so many times I’ve looked at other bloggers and wondered why I’m not growing as fast or why I don’t have as many followers or why my photographs aren’t as good. I have to force myself to STOP and focus on my own journey. It’s a struggle, but something I’ve tried to contain.

2. There is always room for improvement.

This is true in blogging and life. My parents always taught me that if you aren’t constantly improving you might as well not be living. To fully live out your purpose, you should always strive to improve. This is so true in the blogging world. You can’t get too comfortable or you’ll get left behind.

 

3. Consistency is important.

This isn’t as important if you’re blogging for a hobby. But if you’re blogging for your job, you’ve got to be consistent. I’m still not perfectly consistent, but I’ve made it a priority to be more so in the last two years and it’s made a huge difference in my readership, subscribers, and income.

 

4. Sticktoitiveness is THE most important trait that will take you far in the blogging world. 

No question. You can have all the skills in the world, but it means nothing without grit and the ability to stick to it, especially when things get tough. Which they do. Often. There were a lot of years where this blog didn’t make any money, it seemed like I was grasping to get anyone beyond my family and close friends to read, and I felt like I’d never learn to take a decent photo. I just kept going.

 

5. You must be willing to grow and change.

Nothing changes faster than the online world. Google changes their algorithm. Video becomes king on Facebook. Readers want this, Pinterest wants that. You have to be open and willing to adapt, be flexible, and pivot when you need to.

 

6. You will never please everyone.

I gave up trying a while ago. I’ve found this to be especially in this healthy living space where everyone has their own definition of healthy and what’s acceptable. It’s okay if everyone doesn’t agree with everything you do or say.

 

7. You have to have a thick skin.

There was a time when a negative comment would stay with me for days. I’ve learned to let it go. I remind myself that mean people can’t be happy and I can’t let them bring me down with them. I love constructive criticism, by the way, as it helps me grow. I’m talking about the haters who just want to be mean. I have no time for them anymore.

 

8. You just have to be yourself.

I’ve read so many blogs where it’s clear they are trying to mimic the voice of another blogger. Ugh. Be yourself. Funny seems to do well on blogs, but I’ve never tried to be funny because I’m just not a funny person. (Well, my 5 year old thinks I’m hilarious, so maybe I’m selling myself short here…) If you want to blog, use your own unique voice and be you.

 

9. It’s okay to change your mind.

I remember being very scared to post a recipe with meat because I started out posting plant-based recipes. But my family was eating meat, so I finally just did it. It’s more authentic to be honest about changes in your life rather than try to hide it.

 

10. This is the perfect job for me. 

Blogging lets me be creative,use my teaching background, satisfies my entrepreneurial spirit, and challenges me everyday. It also gives me flexibility to be a volunteer at my kids’ schools and be available more than if I was in a traditional job. I am so grateful for blogging.

Thanks again for coming along for the ride! If you’re not following me on social, I’d love to connect with you there! I’m on Facebook, Instagram, Pinterest, and Twitter.

The post 10 Things I’ve Learned After Publishing 1,000 Blog Posts appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/10-things-ive-learned-publishing-1000-blog-posts.html

25-Minute Butternut Squash Black Bean Enchiladas

These 25-Minute Butternut Squash Black Bean Enchiladas are for busy nights when you want a healthy, homemade meal, FAST!You think as your kids get older, things like getting healthy, homemade dinners on the table are going to get easier. I mean, there are no screaming toddlers grabbing your legs wanting to be held when you’re trying to cook, so it’s got to be easier, right?

Nope.

My experience is the opposite. It’s gotten more difficult as the kids have gotten older. The reason? Homework, activities, and being pulled in twenty five different directions at one time.

I do my best to use the meal prep system I describe in my Conquer Dinner eBook. Some weeks, I’m a super star. Other weeks, I fall flat on my face.

This 25-Minute Butternut Squash Black Bean Enchilada dinner recipe is for those weeks when I don’t have the time or just didn’t do enough meal prepping and I still want a healthy, homemade dinner. But I need it FAST. 

Start to finish, you can have these Butternut Squash Black Bean Enchiladas on the table in 25 minutes, and there’s no meal prepping required.

I do cheat a little, though. I use canned butternut squash, canned black beans, and store-bought enchilada sauce. Sometimes, a mama’s gotta do what a mama’s gotta do.

When dinner turns out this delicious, no one can really complain about a few shortcuts.

Here’s what you have to do to get your Butternut Squash Black Bean Enchiladas on the table in 25 minutes:

First you’ll want to preheat your oven. Then chop your onion and sauté it, add the seasonings, canned butternut squash, and black beans.

Mix that all together and let it get warm throughout. It won’t look like something your kids will be excited about at this point, but just wait.

You’ve got to hide this mixture inside the tortillas.

Then you wrap them up and smother them all with enchilada sauce and cheese. Bake the whole thing, covered, for 10 minutes until the cheese is melted. Add the cilantro (totally optional–if you have kids and it will freak them out, leave it off. Otherwise, it’s a great compliment) and serve!

There you have it. An easy and healthy 25 minute dinner. Let me know when you try this one?!

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25-Minute Butternut Squash Black Bean Enchiladas

This Butternut Squash Black Bean Enchilada recipe is a healthy, 25 minute, vegetarian dinner the whole family will love.

• Author: Happy Healthy Mama
• Prep Time: 8 minutes
• Cook Time: 17 minutes
• Total Time: 25 minutes
• Yield: 8 enchiladas

Ingredients

• 1 teaspoon avocado oil
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (15 ounce) can butternut squash *
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cup red enchilada sauce *, divided
• 8 tortillas (I like these low-carb tortillas from Tortilla Factory *)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped cilantro (optional)

Instructions

1. Preheat the oven to 400 degrees.
2. In a large skillet, heat the oil. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and sauté another minute.
3. Add the butternut squash, black beans, cumin, oregano, salt, and pepper. Stir well to combine and cook until heated through, about 3 minutes.
4. Spread 1/4 of the enchilada sauce on the bottom of a casserole dish. Scoop about 1/3 of a cup of the butternut squash filling into the center of each tortilla, roll it up, and place it seam-side down in the dish. Top with the remaining 1 cup of enchilada sauce and 1 cup of cheese.
5. Cover with foil and bake in the 400 degree oven until everything is hot and the cheese it melted, about 10 minutes.  Top with cilantro, if using. Enjoy!

Notes

*Links to products are affiliate links. Thank you for supporting Happy Healthy Mama!

Nutrition

• Serving Size: 1 enchilada
• Calories: 274
• Sugar: 2 grams
• Fat: 8 grams
• Carbohydrates: 36 grams
• Fiber: 16 grams
• Protein: 14.5 grams

 

If you make this Butternut Squash Black Bean Enchilada recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

Did you also know there’s a private Facebook page for health-minded people to ask questions or just get support on your healthy living journey? Click here to request to join and I’ll get you approved within 24 hours!

 

The post 25-Minute Butternut Squash Black Bean Enchiladas appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/butternut-squash-black-bean-enchiladas.html

Slow Cooker Turkey Barbecue Chili

This healthier Slow Cooker Turkey Barbecue Chili is easy to make and has unique flavors!

There is no shortage of chili recipes on Happy Healthy Mama. I love chili because it’s easy to prepare, easy to make as healthy as you want it to be, and it is a warm and comforting meal during the colder weather. I also love how easy it is to play with the flavors and make it unique.

When I made this Homemade Bourbon Barbecue Sauce, I started brainstorming ways to use it in different recipes. Chili seemed like a natural fit. Have you ever had barbecue sauce in your chili? It’s adds a great flavor–we loved it!

This Slow Cooker Turkey Barbecue Chili is made with ground turkey instead of beef and I also did something I’ve never done before. I left out the beans. I love beans and always add them to my chili, so it was weird for me to leave them out. I know, however, in a lot of places it’s common to have chili sans beans, so I decided to give it a try. 

I personally like chili with beans better, but I also love to switch things up, so I did enjoy this without the beans. You can, of course, always add some kidney or pinto beans if you prefer.

My favorite part about this recipe is that you make it in the Crock Pot. I’ve been working to develop more and more slow cooker recipes because I know busy families appreciate them and I also know it isn’t as easy to find healthy Crock Pot recipes.

The barbecue sauce adds a smoky sweetness that goes really well here. Serve this with a salad and maybe some corn bread and you’ll have a solid dinner. I hope you love this Slow Cooker Turkey Barbecue Chili as much as I did!

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Slow Cooker Turkey Barbecue Chili

This Slow Cooker Turkey Barbecue Chili as unique flavor and is a warm and comforting meal.

• Author: Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 4 hours, 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings

Ingredients

• 2 pounds ground turkey
• 1 onion, diced
• 1 green bell pepper, diced
• 3 tablespoons taco seasoning
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 cup Homemade Bourbon Barbecue Sauce, or your favorite store bought barbecue sauce
• 2 cups frozen corn kernals

Instructions

1. In a large skillet*, sauté the ground turkey, onion, and green pepper until the turkey is browned, about 10 minutes.
2. Transfer to your slow cooker container* and add the rest of the ingredients except the corn. Stir well.
3. Cook on low for 4-6 hours or on high for 2-3 hours.
4. Stir in  the frozen corn and allow it to sit until it’s heated through, about 5 minutes. Enjoy!

Notes

*I actually do this step right in my Crock Pot container because it allows stovetop browning. I love that I don’t have to dirty a skillet. I use this one and I highly recommend it! (affiliate link)

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 389
• Sugar: 12 grams
• Fat: 13.5 grams
• Carbohydrates: 37 grams
• Fiber: 4 grams
• Protein: 34 grams

 

If you make this Slow Cooker Turkey Barbecue Chili recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

Did you also know there’s a private Facebook page for health-minded people to ask questions or just get support on your healthy living journey? Click here to request to join and I’ll get you approved within 24 hours!

Here are more healthy chili recipes that I love!

Quick and Easy Pumpkin Chicken Chili

Superfoods Slow Cooker Vegan Chili 

Sweet Potato and Black Bean Chili

The post Slow Cooker Turkey Barbecue Chili appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/slow-cooker-turkey-barbecue-chili.html

Dinnertime conversations are powerful. Use these 20 dinner time questions to get your kids talking!

The research is clear that one simple thing can have profound impact on children and teens: the family dinner. Kids who eat dinner together at least five nights a week with their family are more likely to do well in school, eat more fruits and vegetables, and are less likely to partake in high-risk activities like underage drinking.

Did you know that the conversations you have at the dinner table can boost your child’s vocabulary as much or more than reading aloud to them? You can be intentional and get the conversation going by asking open-ended questions. Here are some questions to get your kids talking at the dinner table.

20 Dinner Time Questions to Get Your Kids Talking

1. What was the best part of your day?
2. What was the worst part of your day?
3. What made you laugh today?
4. What made you sad today?
5. Who were you kind to today?
6. How did you show love today?
7. What new thing did you learn today?
8. If you could travel anywhere in the world, where would you go?
9. What’s the last dream you remember?
10. If you won a million dollars, what would you do with it?
11. If you could have any wild animal for a pet, which one would you choose?
12. If you had to lose one of your five senses, which would you choose and why?
13. If you had to eat only one food for the rest of your life, which food would it be?
14. What would you do if one of your friends was being picked on by other kids?
15. What’s the bravest thing you’ve ever had to do?
16. If you could travel to another time, what time period would you want to visit?
17. If you could be an Olympic gold medalist in any sport, which one would you choose?
18. What is the most exciting thing that’s happened to you so far in your life?
19. If you could change the ending to your favorite book, how would you change it?
20. If you could move anywhere in the world, where would you move to and why?

I hope this list helps you get talking at the dinner table! Let’s grow the list–add your favorite dinner time questions in the comments.

The post 20 Dinner Time Questions to Get Your Kids Talking appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/20-dinner-time-questions-get-kids-talking.html

Mediterranean Spaghetti Squash Bowl with Chicken and Spinach

This Mediterranean Spaghetti Squash Bowl with Chicken and Spinach is an easy and healthy dinner idea!

I usually have five dinners a week planned. At least one night a week, we have a “throw together” dinner. This just means I throw together whatever we have on hand and call it dinner. Sometimes, it doesn’t work so well. Other times, I find an accidental winner.

That’s what happened when I first made this Mediterranean Spaghetti Squash Bowl with Chicken and Spinach. I defrosted some chicken and saw we had spaghetti squash, spinach, and feta cheese that needed to be used. What came together was a delicious and healthy meal that will become one of the meals I regularly plan. 

Cooking the spaghetti squash takes some time, but other than that this is a quick dinner. You can even speed that up by using the microwave to cook your spaghetti squash. Has anyone tried to cook their spaghetti squash in an Instant Pot? (affiliate link) I need to try that!

Besides the cooking of the spaghetti squash part, let me show you how quick and easy this healthy dinner is. You start by cooking your cubed chicken in a pan, then add the spinach for a brief soiree and then, voila, your spaghetti squash topping is almost ready.

Once your spaghetti squash is cooked, wait until it’s just cool enough to handle. Use a fork to scrape out the strands of cooked spaghetti squash and put it in a bowl.

You’re going to top everything with a lovely red wine vinaigrette and some feta cheese. I used feta cheese with Mediterranean spices, and recommend that if you can find it, but if not plain feta will work.  

I note that this serves 4, but not generously. If you have an exceptionally hungry family, you may want to double it. As usual, my kids eat everything separate and plain, but they will eat all of the ingredients of this, even if they aren’t all together. SIGH.

Will your whole family eat this? I would love to hear about it! Let me know if you give it a try.

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Mediterranean Spaghetti Squash Bowl with Chicken and Spinach

Spaghetti squash is given a Mediterranean twist in this Mediterranean Spaghetti Squash Bowl with chicken, spinach, feta cheese, and a red wine vinaigrette.

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 15-45 minutes
• Total Time: -25139168.0833 minute
• Yield: 4 servings

Ingredients

• 1 large spaghetti squash, cut in half and seeds removed
• 1 pound boneless, skinless chicken breasts, cubed
• 1 tablespoon avocado oil
• 2 cups spinach, chopped
• 2 teaspoons minced garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 cup crumbled feta, preferably the kind with Mediterranean spices if you can find it
• salt and pepper

For the Dressing

• 1/8 cup red wine vinegar
• 1  1/2 teaspoons dijon mustard
• 1/4 cup extra-virgin olive oil
• salt and pepper, to taste

Instructions

• Preheat the oven to 400 degrees.
• Place the spaghetti squash facing down on a baking sheet and bake until the squash is tender, about 45-55 minutes. Alternatively, place the squash in a microwave-safe dish and microwave until tender, about 12-15 minutes.
• Meanwhile, heat the avocado oil in a large skillet over medium heat. Add the cubed chicken and season with salt and pepper. Cook until browned on all sides and cooked through, about 6-8  minutes.
• Add the spinach, garlic, rosemary, and oregano to the pan and season with a touch more salt. Cook until the spinach is bright green and wilted, about 1-2 minutes.
• Meanwhile, place all the ingredients for the dressing in a jar with a tight-fitting lid and shake until it is well combined. (You can also just whisk it in a bowl. :))
• When the spaghetti squash is cooked and cooled enough to handle, scrape the cooked strands into a bowl. Top with the chicken and spinach mixture and feta cheese and then drizzle the dressing on top. (You may also let individuals add their own dressing) Enjoy!

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 4.75 grams
• Fat: 22 grams
• Carbohydrates: 11 grams
• Fiber: 2.75 grams
• Protein: 28 grams

 

If you make this Mediterranean Spaghetti Squash with Chicken and Spinach recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipes board!

Did you also know there’s a private Facebook page for health-minded people to ask questions or just get support on your healthy living journey? Click here to request to join and I’ll get you approved within 24 hours!

The post Mediterranean Spaghetti Squash Bowl with Chicken and Spinach appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/mediterranean-spaghetti-squash-bowl-chicken.html

Healthy Pumpkin Molasses Quick Bread with Chocolate Chips

This Healthy Pumpkin Molasses Quick Bread with Chocolate Chips is a moist, nutritious quick bread that is perfect for fall and winter!

Heads up!This recipe was originally published in 2011. It’s been a family favorite ever since and I’m excited to share it with my newer readers! New photographs have been added, but the text is the same. Enjoy!

I have a new favorite fall recipe and am excited to share it with you.  I can’t think of a better introduction than that because this bread has me seriously in a daze.

Yes, it was starting to rain in the picture below.  I only took a couple pictures before it started pouring and none of them turned out that great.  But I couldn’t be bothered to wait and reshoot it–this recipe needs to get in your hands sooner rather than later.  This blog is about the recipes, after all, not the photographs. (ETA: I kept the original photograph here for you to see! It makes me sentimental for a different time in blogging…) 

Who would have thought the marriage of pumpkin+molasses+chocolate chips could create such an intensely good depth of flavor?  Oh, but it does, my friends, it does.  This bread is moist and is bursting with flavor.

The predominant flavor is the molasses, with subtle undertones of pumpkin, spices, and chocolate.  Meghan calls it “chocolate bread” and has been requesting it for every meal.  I’m okay with that because along with being delicious it’s also wholesome and full of nutrients.I use blackstrap molasses in this recipe, which I love because it is an excellent source of iron and calcium. Those are both things I need to be aware of getting enough of, especially as a pregnant woman.  Meghan won’t eat red meat at all and doesn’t drink cow’s milk, so I also need to ensure she’s getting her iron and calcium from other sources.  I’ve been trying to find more and more ways to use this nutritional booster to my recipes.  This pumpkin molasses bread is one of my favorite ways so far.

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Healthy pumpkin molasses quick bread with chocolate chips

This Healthy Pumpkin Molasses Quick Bread with Chocolate Chips is a moist and delicious quick bread that is full of nutrients and perfect for fall.

• Author: Maryea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 slices

Ingredients

• 2 cups white whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup blackstrap molasses *
• 1/2 cup sucanat *
• 1/4 cup unsweetened applesauce
• 1/4 coconut oil, melted (or your favorite baking oil)
• 2 large eggs, lightly beaten
• 1 cup plain pumpkin puree
• 2 tablespoons apple or orange juice
• 1/2 cup chocolate chips (or sub raisins or dried cranberries)

Instructions

1. Preheat the oven to 350 degrees.  Spray a 9 x 5 inch loaf pan and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground cloves.  Set aside.
3. In a separate bowl, combine molasses, sucanat, applesauce, oil, eggs, pumpkin, and apple juice with an electric mixer.  Add the dry ingredients and then fold in the chocolate chips.
4. Spoon your mixture into the prepared pan.  Bake until a toothpick inserted in the center comes out clean, approximately 45-60 minutes.  (Mine was perfect after 50 minutes)
5. Let bread sit for 10 minutes, then turn the bread out of the pan onto a wire rack to cool completely.  Don’t be afraid to have a slice while it’s still warm, though.  Nothing beats warm bread fresh out of the oven!    Enjoy!

Notes

Heavily adapted from this recipe

*affiliate links

Nutrition

• Serving Size: 1 slice
• Calories: 221
• Sugar: 18 grams
• Fat: 5 grams
• Carbohydrates: 37 grams
• Fiber: 5 grams
• Protein: 4 grams

I hope I’ve emphasized enough how much I love this bread.  It is truly a new favorite and will be made often in this house from here on out.  If you like the distinct flavor of molasses, pumpkin spices, and chocolate, you will love this bread, too.

Happy Monday and I hope you have a wonderful week!

If you make this Pumpkin Molasses Quick Bread with Chocolate Chips recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it (or have already tried it!), would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipes board!

Did you also know there’s a private Facebook page for health-minded people to ask questions or just get support on your healthy living journey? Click here to request to join and I’ll get you approved within 24 hours!

 

 

 

The post Healthy Pumpkin Molasses Quick Bread with Chocolate Chips appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/healthy-pumpkin-molasses-quick-bread-with-chocolate-chips.html

Because I Can’t Sleep with Two People at the Same Time

When you’re pregnant for the first time, people tell you, “Your sleep will never be the same,” and you think you know what they mean. You think that once you’re given this insight, you can prepare yourself for this change in your sleep life.

But the truth is, there’s no way you can ever understand the implications of that statement until you live it.

What I really didn’t understand was that when they say, “Your sleep will never be the same,” they really mean never. Not just for the newborn stage. Not just when you have toddlers. But never never never never.

My little non-newborn-non-toddler-five-almost-six year old Luke is proving that kids will disrupt your sleep well past the baby stage.

It turns out that some kids really, really like to sleep with their parents.

And maybe that wouldn’t be so bad. Except one thing.

I simply cannot sleep with two other humans in the bed. I will lie awake, maybe tossing and turning and maybe still, but mostly definitely awake, the whole time I’m sharing a bed with two other humans. If one human is big and one human is small, it doesn’t matter. If it’s a king sized bed, it doesn’t matter. I won’t sleep.

It’s been a while now, maybe two months? In broken sleep language that’s a long time, that Luke’s been silently creeping into our bedroom at night and claiming a spot in our bed.It’s hard to say no to a cute five-year-old who says he’s scared. My mama bear instincts make me want to cuddle him and make him feel safe.

He was going through life changes, I reasoned. Starting kindergarten. Big stuff.

But I also can’t share a bed with two humans.

First I tried bringing him back to his bed, tucking in him again, giving him kisses and reassuring him that he’s okay. A futile tactic as it would only be 10-15 minutes later, and he’d be back. I’m still scared, he’d say.

My next idea, since just letting him sleep in our bed was not an option if I want to actually function in life, was to let him stay in our bed with Tim while I move on to sleep in the guest bed. He was okay with this. I barely had to open my eyes as I walked the twenty five steps from my bed to the guest bed, so it seemed like a reasonable solution.

This is a phase, I thought. This will pass.

It didn’t pass.

And sleeping in the guest bed for half of every night was not a long term plan I wanted to be a part of. Even if I was zombie walking as I shifted beds, it was still broken sleep. Interrupted sleep is not good sleep.

And I was starting to feel the effects.

So, finally, I sat Luke down and said, “This is what we’re going to do…” I wrote a simple statement at the top of a piece of red construction paper.

I told Luke that for every night he sleeps in his bed all night, he’d get a sticker. Once he gets 10 stickers, I would take him to the toy store to pick out a toy of his choice.

We normally reserve toy buying for birthdays, Christmas, or when they save enough chore money to buy something for themselves, so this is a big deal.

Well, I have now had seven glorious nights in a row of uninterrupted sleep. Luke is happier.

I am happier.

Maybe I’m a terrible mother for bribing my child to stay in his bed, but what can I say? The promise of sleep is powerful. Sleep. Glorious, glorious sleep.

 

 

The post Because I Can’t Sleep with Two People at the Same Time appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/because-i-cant-sleep-with-two-people-at-the-same-time.html

Slow Cooker Butternut Squash Lentil Soup

This Slow Cooker Butternut Squash Lentil Soup is a vegan, gluten-free, and healthy recipe you can make in your Crock-Pot!

The word of the day is UGH. Just UGH. Why? Because the average temperature in Ohio in October is usually around 65 degrees. Instead, this month so far the average high temperature has been 80 degrees. 

It’s not like me to complain about warm weather. I LOVE summer and I shouldn’t be sad about it extending a bit longer than usual. But I can’t help it. I feel like I’m being robbed of fall and when I turn around it’s going to be winter. And then it will feel like fall never happened. How sad is that?

Is this happening where you live, too? 

Can we just pretend it’s sweater weather for a minute? Even if it doesn’t feel like autumn where you are, you should still make this Slow Cooker Butternut Squash Lentil Soup. It’s filled with nourishing, healthy ingredients that will warm your soul, even if your body doesn’t need any warming.

I ate it imagining it was a crisp fall day, perfect for a healthy, yet hearty soup. My dad recently gifted me a sour dough culture, so we enjoyed this soup with homemade sour dough bread–SO good!

The best part is that this is cooked in the slow cooker. (<—That’s an affiliate link for my favorite Crock-Pot Slow Cooker)  Cooking this soup low and slow gives the flavors time to develop and gives me time to do my laundry. Win-win.

Whether you want an easy weeknight dinner (pair it with a salad and some crusty bread) or lunches you can have all week, you should make this Slow Cooker Butternut Squash Lentil Soup soon!

Print

Slow Cooker Butternut Squash Lentil Soup

This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor!

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 3-8 hours
• Total Time: -25128655.7 minute
• Yield: 8 servings

Ingredients

• 1 large onion, chopped
• 1 medium/large butternut squash, peeled, seeds removed, and cut into small chunks
• 1 cup brown lentils
• 8 cups (64 ounces) low sodium vegetable stock
• 2 teaspoons minced garlic
• 1/2 teaspoon ground nutmeg
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup spinach, chopped

Instructions

1. Put all of the ingredients except the spinach into your Crock-Pot slow cooker* and mix well.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
4. Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!

Notes

*affiliate link

Nutrition

• Serving Size: ~1 cup
• Calories: 117
• Sugar: 4 grams
• Fat: 0.25 grams
• Carbohydrates: 24 grams
• Fiber: 8 grams
• Protein: 6 grams

 

If you make this Slow Cooker Butternut Squash Lentil Soup recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

The post Slow Cooker Butternut Squash Lentil Soup appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/slow-cooker-butternut-squash-lentil-soup.html