How to Intentionally Plan Date Nights (Even If You Don’t Leave the House!)

Want to keep your marriage strong? Here’s how to intentionally plan date nights and nurture your relationship!My husband Tim and I have been married a decade. Do you know how easy it gets to slip into a routine where we forget to nurture our relationship?

I’m sure most of you married folk can feel me on this one.

Especially if you’re married with kids.

Life gets hectic. Work, kids’ schedules, volunteering, trying to maintain a healthy lifestyle. All of it squeezes our time until, if we aren’t careful, if we aren’t intentional, our married life gets put on the back burner.

A while back, I wrote this post about why I put my husband before my kids. Now I’m highlighting one way I do that.

Date nights! It sounds so simple, yet it’s powerful.

You’ve got to plan intentional date nights on a consistent basis. This guarantees that you’ll have that time with your spouse. When you take the time to spend a few hours together on the regular, you’re always making deposits into your relationship bank.

This is so important in not losing that solid connection with your spouse.

I was recently with my older brother and he showed me his phone calendar. On Saturday night it said, “Mom & Dad Hot Date.” They have five kids and very busy schedules. He knows he’s got to put aside that time to spend with his wife. He’s so serious about it happening every week, it’s in his calendar. I never would have admitted this as a kid, but my brother is pretty smart.

My biggest piece of advice if you want to have consistent date nights is to put it on your calendar.

We can’t all go out somewhere for a weekly date night, but you can certainly have a weekly date night at home. As often as you can, get out of the house with your spouse and without the kids for a date night. Fill in the gaps with date nights at home.
Find a common time and put it on your calendar so that it happens. Saying “we should do that” doesn’t often result in something actually happening.

We recently had a date night in the most classic of ways: Movie Night In! Here’s a little confession: I rarely see movies in the theater. I almost always wait until the movies I want to see come out on demand or DVD. It’s the perfect, no-stress way to spend a night with your spouse.

You can make your movie night special and fun. Get cozy and get some food!

What’s a movie night without popcorn?! G.H. Cretors makes the bold claim that they make “Obsessively Delicious Popcorn.” I have to say that they are absolutely spot on with that claim. Want to elevate your movie night 1000%? Get this popcorn!

G.H. Cretors doesn’t use anything artificial in their products and their popcorn is non-GMO. They also have an organic line. Oh yeah!

We could not stop munching on this popcorn! Obsessively delicious for sure.

I’m all about keeping it real here on Happy Healthy Mama. It’s easy to see part of the picture and think that’s telling the whole story. But sometimes, there’s more than meets the lens.

If you’re a parent, you know that even the best laid plans can go awry. Sometimes, date nights get interrupted by the little humans in our life. 

That’s why having regular times set aside is so important! I know they’ll be another date night soon where it’ll be just the two of us. <3

This is a sponsored conversation on behalf of G.H. Cretors. All opinions are my own. Thank you for supporting the brands that allow me to bring you free content. 

 

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Broccoli Bites Recipe

These Broccoli Bites transform regular broccoli–even the broccoli haters like them!

This recipe was first published in 2010! Pictures have been updated and I am republishing so more people can see and try this recipe. Enjoy!

If your toddler or even older child is reluctant to eat her veggies, I encourage you to try these delicious broccoli bites.  Even though Meghan will eat plain broccoli, she eats much more when it is in this form.

I first started making these for her when she was around 10 months old; I would just cut them into small pieces.   The best thing about these yummy broccoli bites is that they are so versatile.  Your whole family will enjoy them and they are great both as a side dish for a meal or snacks. If you have a ketchup lover, these broccoli bites are GREAT dipped in ketchup! They make a perfect, healthy side dish that everyone can be happy about.

I think they’d be fantastic with this Sweet Potato Black Bean Burger or these Stuffed Turkey Burgers instead of fries. Healthy burger and broccoli bites? Yes, please!

Here’s what one reader had to say about these Broccoli Bites:

“DELICIOUS! Thank you so much Maryea! They ATE broccoli! They ate BROCCOLI! I called them Broccoli Cookies, because what kid doesn’t like cookies? They are still too young to understand that broccoli and cookie isn’t exactly a combination that makes one think ‘mmmm yummy’. I even used a cookie scoop to help portion out the “cookies”, and then flattened them with the back of the scooper.

They devoured three each, which for them is a lot. My “I don’t eat broccoli” husband even remarked that they were really delicious (in a surprised tone). Thank you again for getting my kidabunks and hubby to eat broccoli. Maryea, thank you so very much for helping me feed my family healthy and delicious meals.” 

I hope you’re convinced to give these Broccoli Bites a try!

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Broccoli Bites Recipe

• Author: Maryea
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: ~25 nuggets

Ingredients

• 1-10 ounce package frozen broccoli or 2 small crowns, florets chopped
• 1/2 cup whole grain bread crumbs*
• 2 large eggs (if your little one is not eating egg whites yet, use 3 yolks)
• 1 cup shredded mild cheddar cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil

Optional healthy add-ins

• 1 teaspoon kelp
• 1 tablespoon ground flax seed meal

Instructions

1. Preheat oven to 375 degrees.  Coat a baking sheet with oil or spray with non-stick cooking spray and set aside.
2. If using frozen broccoli, cook broccoli according to package directions and chop into small pieces. If using fresh broccoli, chop and steam until tender.
3. In a medium bowl, whisk eggs.
4. Add remaining ingredients to bowl and mix until well incorporated.  (You may have to use your hands)
5. Shape the mixture into 1 1/2 inch nuggets and place on the baking sheet.
6. Bake in the preheated oven for 20-25 minutes, flipping the nuggets over half way through the cooking time.
7.  Serve warm. Enjoy!

Notes

This recipe was originally adapted from here. 

Nutrition

• Serving Size: 1 nugget
• Calories: 35
• Sugar: 0.3
• Fat: 2
• Carbohydrates: 2
• Fiber: 0.3
• Protein: 2

If you make this or any other Happy Healthy Mama recipe, I would LOVE to see it! Please snap a photo and share it on my Facebook page or your Instagram and tag me @happyhealthymama

Would you like to save this recipe for later? Here’s an image to pin to your Pinterest recipe board!

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Homemade Baked Beans from Scratch

You’ll never go back to canned baked beans again after you try these Homemade Baked Beans from Scratch!

Baked beans are a standard fixture at every summer barbecue. Do you ever notice a disconnect between childhood memories of food and the actual food? I remember baked beans being my favorite food at summer barbecues, but it was always canned baked beans. I remember those canned baked beans being the best. thing. ever.

Now? Meh. Not as fabulous as I remember. That’s why I’m bringing you these Homemade Baked Beans from Scratch. So much better.

Today is the first official day of summer at our house because these two cuties are both done with their school year.

I’m half excited to have them home and half in freak out, what-in-the-world-am-I-going-to-do-with-them-all-day mode. Anyone else have mixed feelings about having the kids home all day during summer break?

Since summer break is here for us, I’m diving in to the summer recipes head first.(Although I might just have a soup recipe for you next week…so I take that back. Ha!) We’re starting with a recipe that is a fool proof one you can bring to every picnic, potluck, and barbecue…Homemade Baked Beans from Scratch! Get ready to ditch your canned baked beans forever. 

 

These are grown-up baked beans and they a have a kick, which I love. I wouldn’t have loved the kick as a kid, but now I think it takes these baked beans to the next level. I used this recipe as my inspiration and ended up loving it almost exactly as written. I switched out the brown sugar and used maple syrup instead, mostly because I prefer to use a less-processed sweetener, but also because I think the maple flavor is perfect in baked beans.

When I use bacon, I look for uncured bacon. This means it’s made without any artificial nitrates. I also purchase bacon with either the organic or certified humane label. I’m not interested in supporting factory farms as the way they treat their pigs can be horrible. So I recommend uncured bacon with a certified humane label.

Homemade Baked Beans from Scratch take a lot more time than opening a can, yes, but they are still easy. The prep and hands-on time is minimal. And there’s a big bonus: your house is going to smell amazing with these beans cooking low and slow all day. 

How to Cook Homemade Baked Beans from Scratch

It’s easier than you think! It just takes a few steps and you’ll have everyone begging for your recipe. Check out these easy steps.

1. Soak your dried beans. I do this before I got to bed and they are ready in the morning. Easy.
2. Drain your soaked beans and reserve the soaking liquid.
3. Soften the bacon, onion, and jalapeño pepper in a large Dutch oven or heavy-bottomed, oven-proof pot. (If you don’t like heat, leave the pepper out. Oh, I love it, though!)
4. Add the seasonings, liquid, and beans.
5. Bake in the oven.

You’re going to love the results of using dried beans for your baked beans recipe. 

Happy summer!

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Homemade Baked Beans from Scratch

These homemade baked beans from scratch start with dried beans and end with baked beans perfection! They are worth the time.

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 52 minute

Ingredients

• 1 pound dry Great Northern beans
• 1 pound bacon, chopped
• 1 large yellow onion, chopped
• 2 jalapeños, chopped (omit if you don’t like spicy)
• 1/4 cup tomato paste
• 1/4 cup maple syrup
• 1/4 cup molasses
• vegetable broth
• 1/4 teaspoon cayenne pepper (omit if you don’t like spicy)
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

Instructions

1. Soak your beans overnight with just enough cold water to cover the beans.
2. Drain your beans and reserve the soaking liquid.
3. Heat a Dutch oven or large, heavy-bottomed pan over medium heat and add the bacon, onion, and jalapeño pepper. Cook about 5 minutes, until the onion and jalapeño are softened.
4. Add the tomato paste, maple syrup, molasses, and beans.
5. Measure your soaking liquid and add enough vegetable broth to equal 4 cups of liquid total. Add this to the Dutch oven and bring to a boil over high heat.
6. Add the cayenne, black pepper, and salt and stir to combine.
7. Cover and cook in the preheated oven for 6-8 hours, until the beans are cooked.*

Notes

*Mine were perfect after 6 hours. 

Recipe adapted from Alton Brown’s recipe.

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Homemade Baked Beans from Scratch

These homemade baked beans from scratch start with dried beans and end with baked beans perfection! They are worth the time.

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 52 minute

Ingredients

• 1 pound dry Great Northern beans
• 1 pound bacon, chopped
• 1 large yellow onion, chopped
• 2 jalapeños, chopped (omit if you don’t like spicy)
• 1/4 cup tomato paste
• 1/4 cup maple syrup
• 1/4 cup molasses
• vegetable broth
• 1/4 teaspoon cayenne pepper (omit if you don’t like spicy)
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

Instructions

1. Soak your beans overnight with just enough cold water to cover the beans.
2. Drain your beans and reserve the soaking liquid.
3. Heat a Dutch oven or large, heavy-bottomed pan over medium heat and add the bacon, onion, and jalapeño pepper. Cook about 5 minutes, until the onion and jalapeño are softened.
4. Add the tomato paste, maple syrup, molasses, and beans.
5. Measure your soaking liquid and add enough vegetable broth to equal 4 cups of liquid total. Add this to the Dutch oven and bring to a boil over high heat.
6. Add the cayenne, black pepper, and salt and stir to combine.
7. Cover and cook in the preheated oven for 6-8 hours, until the beans are cooked.*

Notes

*Mine were perfect after 6 hours. 

Recipe adapted from Alton Brown’s recipe.

 

If you make this recipe, I would LOVE to see it! Snap a picture and share it on Instagram or Facebook and tag me @happyhealthymama

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

Are you looking for more recipes to bring to your summer barbecues or potlucks? Here are some ideas for you!

Broccoli Salad with Yogurt Dressing

Pesto Pasta Salad

Chickpea Salad

Cucumber, Green Grape, and Avocado Salad

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Baked Eggs and Spinach in Sweet Potato Boats

These Baked Eggs and Spinach in Sweet Potato Boats make a healthy breakfast that is equally delicious!

How’s your breakfast looking these days? Ho hum? Boring? Let’s work on that!

This recipe for baked eggs with spinach in these awesome sweet potato BOATS is going to elevate your breakfast game 100%. That’s how you can sell this to your kids. Who doesn’t want to eat breakfast in a sweet potato BOAT? Pretty cool if you ask me.

Another thing I love about this recipe is I can make a batch and then have breakfast ready for days. Meal prepping for the win.

The yolks get a little more cooked when I reheat, but I still love ’em.

Eggs+spinach+sweet potato is just such a great combination. Yes, it’s super healthy. But really, it’s all about the flavor!! I can’t get enough of this and have been eating it for two weeks straight.

Let me show you how the prep goes down. The only part that takes a while is initially cooking the sweet potato. BUT. You can easily cut that down by using your microwave. No judgement here. Ours just happens to be broken at the moment and we’re kind of getting used to living without it. So let’s check out this (easy!) process!

How to Make Baked Eggs and Spinach in Sweet Potato Boats

First you need to cook your sweet potatoes. It’ll take about 10 minutes in the microwave, or an hour in the oven. Then you want cut them in half and scoop out the flesh, leaving a small rim of flesh around the edges and a little bit in the bottom. You want to leave room for the spinach and egg to bake inside.

Next, you add some butter and chopped spinach and pat it down so there’s room for the egg. (Butter is optional. Kind of.)

Then you carefully crack one egg inside of each sweet potato half.

These go into the oven and are ready in about 15 minutes.

You can bake them longer if you want the yolk cooked through, but I’m all about the runny egg!

Although I’ve been making these for myself nonstop, I think they’d also be perfect for when you have weekend company. What a fun and unique breakfast to serve to your guests! I hope you all love these as much as I have.

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Baked Eggs with Spinach in Sweet Potatoes

Bake your eggs right in sweet potato “boats” in this nutrient-packed breakfast!

• Author: Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 1 hour, 15 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings

Ingredients

• 2 large sweet potatoes*
• 1 tablespoon butter
• 1 cup packed baby spinach, finely chopped
• 4 eggs
• salt and pepper

Instructions

1. Preheat your oven to 400 degrees.
2. Cook your sweet potatoes. You can bake them in the oven at 400 degrees for 45 minutes-1 hour (my preference) or microwave them for about 10 minutes. (Poke holes first if microwaving. Not necessary if baking.)
3. Slice the cooked sweet potatoes in half and scoop out most of the flesh, leaving a small rim of flesh around the skin. (see photos) Reserve the flesh for another use.
4. Season the sweet potatoes with salt and pepper.
5. Add the small cubes of butter to each half and then top with the chopped spinach. Season with salt and pepper again.
6. Carefully break one egg into each sweet potato half.
7. Bake in the preheated oven until the eggs are cooked to your liking, about 15 minutes. (Longer if you want the yolk cooked hard.)
8. Season one last time with salt and pepper and serve.

Notes

*Make sure you get large sweet potatoes, or the egg won’t fit inside.

Nutrition

• Serving Size: 1 sweet potato half
• Calories: 159
• Sugar: 4
• Fat: 7
• Carbohydrates: 17
• Fiber: 3
• Protein: 7

 

If you make these, I definitely want to see! Please snap a picture and post it on Instagram or Facebook and tag me! @happyhealthymama

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

 

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Energizing Cucumber Mint Smoothie

This Energizing Cucumber Mint Smoothie will become your go-to smoothie recipe this summer!Who’s ready for summer?! This girl. This Cucumber Mint Smoothie will get you ready if you’re not there yet. It’s light, refreshing, and ENERGIZING!

Cucumbers and mint are abundant in the summer so this is a perfect summer smoothie. Who grows their own vegetables? How wonderful would it be to walk outside, grab a cucumber and some mint from your garden, and blend up this smoothie. Ah. #lifegoals Cucumbers are full of water, so this is a hydrating smoothie. Mint has a cooling effect as well. This smoothie will keep you cool and refreshed all summer long!

This Energizing Cucumber Mint Smoothie is also made with Daily Energy Nutrient Booster Powder from MegaFood. I’ve been adding their different Nutrient Booster Powders to my smoothies every day, and they are total game changers. Who couldn’t use a nutrient boost daily?

Daily Energy is an uplifting Nutrient Booster Powder that includes FoodState B12 and Farm Fresh Beets. This power-packed duo promotes and sustains energy levels throughout the day without any stimulants.* 

Energy without caffeine?! Game changer, right? No more afternoon coffee that just gives me the shakes instead of  giving me real energy. I’m not saying I don’t love my coffee. I do. But this lovely Nutrient Booster Powder is helping me drink less of it.Daily Energy also includes FoodState Chromium and Green Tea, which help enhance mental alertness, focus, and healthy metabolism.* It also contains Eleuthero, Ashwagandha, and Bacopa, herbs revered for their body-strengthening properties.* As a mom with a lot on her plate, I appreciate all of those things!

I leave the skin on my cucumber for maximum nutrition, but if you prefer a super smooth smoothie, you can peel it first. Either way, you’re going to love the flavor of this Energizing Cucumber Mint Smoothie! I’ve made it five days in a row now and I’m going back to the grocery store for more mint. I think I’m going to have to plant some this year.

I also include directions for using a frozen cucumber vs. fresh. The flavor is the same, but the one with frozen cucumber is a bit thicker. I tried it both ways and couldn’t decide which I liked better. You decide!

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Energizing Cucumber Mint Smoothie

This Energizing Cucumber Mint Smoothie is made with MegaFood’s Daily Energy Nutrient Booster that promotes and sustains energy levels throughout the day.*

• Author: Happy Healthy Mama

Ingredients

• 1 cucumber, sliced (fresh or frozen)
• 1/4 cup-3/4 cup unsweetened vanilla almond milk (1/4 cup if using fresh cucumber, 3/4 cup if using frozen cucumber)
• 3 large mint leaves
• 1 scoop MegaFood Daily Energy Nutrient Booster Powder
• 1/2 teaspoon pure stevia powder
• 1 cup ice

Instructions

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

 

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 

If you make this or any Happy Healthy Mama recipe, I would love to see it! Snap a picture and tag me on Instagram or Facebook @happyhealthymama!

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

This post was created in partnership with MegaFoods. All opinions are my own. 

 

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Healthy Chocolate No Bake Trail Mix Cookies

These Healthy Chocolate No Bake Trail Mix Cookies are much healthier than traditional Chocolate No Bake Cookies!

Note: This recipe for Healthy Chocolate No Bake Trail Mix Cookies was originally published in May 2013. I was making a batch and decided to update the photos and republish for newer readers to discover this delicious recipe! The rest of the text is from the original post. Enjoy!

I get cravings for no-bake cookies.  Yes, those no-bake cookies.  The traditional no-bake cookies made with butter and milk and 2 cups of sugar.  Probably my favorite cookie.  I’d take one (or seven) of those over chocolate chip cookies any day.

So I got this recipe idea in my head to try to make a healthier no-bake cookie.  Sometimes I get recipe ideas in my head and they can easily turn into obsessions if I don’t try them.  These cookies are one of those ideas that just wouldn’t go away, but I never seemed to have the time to try them out.  Which is crazy since this recipe is super quick.

The only thing I’m sad about is that I waited so long to finally try to make this healthy version of no-bake cookies.  Because now I’m pretty much obsessed with them.  They are fantastic.  I used shredded coconut in place of some of the oats used in traditional no-bakes, and nuts and seeds replaced the remaining amount.  Coconut and chocolate is totally my jam, but if you don’t love it, you can use oats instead of the shredded coconut.

Now I call these healthy because they are nutrient dense.  With coconut oil, almonds, walnuts, sunflower seeds, and pumpkin seeds, they are full of vitamins, minerals, and healthy fats.  But looking at that ingredient list you know they can’t be low calorie.  Keep that in mind and eat these in moderation.  I’ve been failing miserably in that category, so don’t say I didn’t warn you.

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Healthy Chocolate No Bake Trail Mix Cookies

• Author: Happy Healthy Mama
• Prep Time: 15 minutes+cooling time
• Cook Time: 1 minutes
• Total Time: 17 minute
• Yield: 36 cookies

Ingredients

• 1/3 cup Sucanat *(or organic cane sugar)
• 1/3 cup honey
• 1/2 cup coconut oil
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup unsweetened almond milk
• 1/8 teaspoon salt
• 1/2 cup almond butter
• 1 teaspoon pure vanilla extract
• 1 cup finely shredded unsweetened coconut
• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 cup sunflower seeds
• 1/2 cup pepitas (pumpkin seeds)

Instructions

1. Have a tray lined with wax paper ready.
2. In a medium saucepan, bring the Sucanat, honey, coconut oil, cocoa powder, milk, and salt to a rapid boil.  Boil for one minute.
3. Turn off the heat and add the almond butter, vanilla, shredded coconut, almonds, walnuts, sunflower seeds, and pepitas and stir well.
4. Drop the mixture by the teaspoonful onto the wax paper.  Allow to cool for about 15 minutes, and then transfer to the refrigerator to set completely, about another 20-30 minutes.
5. These are best kept stored in the refrigerator and served cold.

Notes

*affiliate link. Thank you for supporting Happy Healthy Mama!

Nutrition

• Serving Size: 1 cookie
• Calories: 107
• Sugar: 4 grams
• Fat: 9
• Carbohydrates: 6 grams
• Fiber: 1.4 grams
• Protein: 2.2 grams

 

This recipe is highly adaptable, so have fun with it.  You can use different milks, nut butters, and nut and seed combinations to make it your own.  I think it’d be great with some dried fruit in there, as well.

If you make this or any Happy Healthy Mama recipe, I want to see it! Snap a pic and tag me on Instagram or Facebook @happyhealthymama

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

Do you love healthy cookies? Here’s some more recipes for you to try!

Salted Double Chocolate Peanut Butter Cookies

Grain-Free Peanut Butter Chocolate Chip Cookies

Sugar Free Banana Peanut Butter Cookies

 

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