Archive | EAT

flourless chocolate cookies for a happy weekend

have you tried the flourless chocolate cookies at starbucks yet? they are to die and i’ve bought more than my fair share lately so i figured it was time to try a homemade version. plus there is a budding baker around our home these days (named tilly) and although we’re reaping the benefits i’m always on the lookout for easy recipes with a healthier twist. now if only there was away to make them sugarless too!

(recipe details below.)


makes 2 dozen, 15 minutes Prep Time, 15 minutes Cook Time (adapted from recipe girl)

you’ll need:

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi, milk or bittersweet chocolate chips

here’s how:

preheat oven to 350 degrees. line two rimmed baking sheets with parchment paper and spray (lightly) with nonstick cooking spray…. the cookies are super delicate so this will help them stay in one piece.

in a large bowl, combine the powdered sugar, cocoa powder, and salt. whisk in two egg whites and the vanilla until the batter is moist bust still thick like brownie batter. if too thick, add another egg white or two – one at a time. fold in chocolate chips.

scoop batter onto the prepared baking sheets and bake about 14 minutes (check after 12), until the tops are lightly cracked. slide the parchment paper onto wire racks and let cool completely.

now go check your pantry for missing ingredients and head to the store or just pop into starbucks and start your weekend on a sweet note!

xo . rae


dinner’s ready: easy meatball sliders

posted one of our fave dinners (meatball sliders!) on Instagram last week and thought it would be fun to share the recipe here. we love this savory and scrumptious comfort food served in a mini size! they are also simple enough to make on busy evening and light enough to eat all year round. make a double batch and serve over pasta later in the week!


MEATBALL SLIDERS: makes 12  (Serves 4), 15 minutes Prep Time, 20 minutes Cook Time

You’ll Need

  • ¼ cup corn flakes, finely crushed (crushed saltines work too)
  • 1 tablespoon fresh flat-leaf parsley leaves, chopped
  • 1 egg, lightly beaten
  • ½ tablespoon olive oil
  • 2 tablespoons favorite marinara sauce, plus more for topping
  • 2 tablespoons grated mozzarella cheese, plus more for topping
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces ground beef, 96% lean
  • 12 small dinner rolls or slider buns, halved
  • Fresh basil or arugula leaves for topping

Here’s How

Preheat oven to 375 degrees and line baking sheet with parchment paper. In a medium bowl, combine corn flakes, parsley, egg, oil, 2 tablespoons marinara, 2 tablespoons cheese, salt and pepper. Add ground beef and mix together. Roll mixture into 12 meatballs, placing on prepared baking sheet as you go.

Place on rack in center of oven and bake for 20 minutes, until cooked through.  Set aside and let cool for 5 to 10 minutes. Place basil on bottom half of each roll, add a dollop of reserved marinara, top with a meatball, drizzle with more marinara, sprinkle with cheese and cover with roll top.

Arrange on plates, serve with one or two simple sides (ideas below) and wait for the compliments to roll in!

Ideas for sides

  • Crudités with dip or sliced fruit
  • Green salad
  • French fries
  • Favorite specialty chips

BREAKFAST CLUB: yogurt parfaits


spring hasn’t exactly made it’s way to the pacific northwest yet, but the dose of sunshine i got in phoenix last week (i have pics to share from our trip tomorrow!) has put me in the mood for a lighter, fruitier breakfast menu.

yogurt parfaits seem to be hitting the spot so i thought i would share some topping inspiration. i also  find that little eaters are extra happy anytime they get to customize their meal and the endless variations make them easy to serve all week for snack and dessert too.

yogurt-parfaits-1 yogurt-parfaits-2



add the fixings you know everyone will like to your shopping list or plan out some fun combos. honey or vanilla greek yogurt, berries, bananas, granola and cereal (for crunch) is always a hit at our house.

here are some other ideas to pair with your choice of yogurt:

  • sliced kiwi, strawberries & cheerios
  • raspberries, coconut flakes & cocoa krispies cereal
  • broken graham crackers, lemon curd & coconut flakes (dessert)
  • peaches, brown sugar & rolled oats
  • diced apples, cinnamon & chopped walnuts
  • warmed almond butter, banana & honey (if using plain yogurt)
  • fresh berries & mini chocolate ships

layer ingredients and serve or set out fixings and let everyone build their own!

is there anything your craving now that spring is here!?

xo . rae


ice cream sammies (happy st. patrick’s day!)

want to eat something st. patty’s-ish today, but corned beef and cabbage isn’t your jam? throw together these minty ice cream sandwiches to enjoy after dinner!


you’ll need:

  • chocolate chip mint ice cream or other green ice cream or gelato of choice
  • waffle cone or chocolate wafers (cookies or graham crackers work too)
  • gold &/or green sprinkles

set ice cream out to soften for about 5 minutes. press a scoop of ice cream between two wafers or cookies. roll edges in sprinkles. cover and store in freezer until your ready to eat!

a few other st. patrick’s day ideas from last couple week:

  1. green soup & BLTA’s
  2. garlands and a free art print
  3. kid crafternoon 

i don’t know about you guys but monday came way too soon for me this week, so i’m looking forward to doing and eating something yummy and festive with the kids tonight. how about you – any fun plans!?

xo . rae


MARCH one week spread.

i’m excited to be going back to my roots with a little meal planning action today! a bit different than what i’ve done in the past, but still fun and helpful… let me know what you think!?



here’s a printable menu and shopping list you can add to your fridge. to use, click the image above and download, print and cut. then follow the links above to fill in the grocery list and (bam!) your all set for next week!

xo . rae


ASPARAGUS SOUP with BLT’s and avocado

asparagus-soup-and-blta-recipethis soup may be green, but it’s 100% kid approved in our home… i could hardly believe my ears when they raved about how yummy it was the first time they tasted it (and every time since). if your still nervous about giving it a try, go heavy on the salt – it helps!

for the soup, YOU’LL NEED:

(serves 4 to 6 / takes 30 minutes)

  • 2 tablespoons butter
  • 1 large onion, peeled and thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup basil leaves, chopped
  • kosher salt & ground black pepper
  • sour cream to top
  • basil leaves to garnish
  • an immersion blender, food processor or blender (i highly recommend getting an immersion blender if you don’t have one already and are a soup person like me! so much easier and less messy than letting the soup cool and blending in batches)
  1. in a large saucepan or dutch oven over medium heat, melt butter and add onion. stir constantly until softened (about 4 minutes).
  2. add asparagus, basil and broth and bring to a boil over high heat.
  3. reduce heat and simmer for 15 to 20 minutes, until asparagus is tender.
  4. remove from heat and blend soup until smooth using an immersion blender or in patches using a food process or blender.
  5. season to taste with salt and pepper. ladle into bowls and top with sour cream and basil.

for the BLT’s, YOU’LL NEED:

(serves 4 to 6 / takes 15 minutes)

  • 8 to 12 slices of country bread
  • 8 to 12 slices favorite bacon, cooked (i used turkey)
  • 2 avocado, peeled and sliced
  • 2 large ripe tomato, sliced
  • favorite lettuce
  • 2 to taste salt and pepper
  • mayonnaise
  1. cook bacon and toast bread to your liking.
  2. meanwhile, prep fixings.
  3. build sandwiches by layering mayo, avocado, bacon, lettuce and tomato in-between slices of bread.

(images by stacy jacobsen)


snack attack (almond butter fondue)


i used to daydream about what a cool mom i would be.  late bedtimes, unlimited tv + video games, a pantry full of junk foods, a freezer stocked with frozen dinners, and (for the love of all things cool) my child would definitely be allowed to watch beverly hills 90210.

i would be epic, for sure.

and then we all know what happened….  i became a mom.  and being cool took a backseat to other things.  and i learned (quickly) that me children became crazy people when they overly indulge in watching or eating junk.  a little = good, a lot = get me outta here.

luckily cool mom and responsible mom can co-exist.  the nut butter fondue recipe below is the perfect example….after-school-snack-112

to test my theory, espen and i invited stacy and her oldest, tavin (who is funny and sweet, and really such a stud) over to try our new snack recipe.

the boys had fun (as you’ll see below) and scarfed it down. (point for cool mom!)

the nut butter in the fondue is full of cancer fighting, brain powering, heart loving, muscle building, and all around good for you, nutrients.  plus the fresh fruit dippers.  (point for good mom!)

AND it only took 10 minutes to warm up the fondue and slice the fruit.  (point for busy mom…!)


I N G R E D I E N T S :

  • 2 tablespoons heavy cream
  • 1 cup chocolate almond butter (we used justin’s, but an alternative like nutella works too)
  • sliced fruit and/or snacks (like pretzels) for dippers
  • toothpicks or skewers for fonduing! 

D I R E C T I O N S :

  1. prep dippers.  
  2. then in a small saucepan, warm nut butter and cream over med-low heat, stirring continuously until heated through.  
  3. transfer to a bowl, make sure it’s not too hot and serve!  (you could also warm the nut butter and cream in the microwave)




oh, and i forget to mention that the chocolate nut butter has less than half the sugar of chocolate chips. happy snacking!

xo . rae

(images by stacy jacobsen)


#SeattleKids: molly moon’s (our fave ice cream shop)

Molly-Moon-Seattle-Kids-2i’m excited to share the second post (here is the first) of a new series that is nameless at the moment (tiny tourist, kids about town…?) but i’m kinda digging the simplicity of “Seattle Kids”. let me know if you have any ideas!

i love seeing where and how people do life, as well as promote community and local businesses so i thought i’d introduce you to molly moon’s–our favorite place to grab ice cream when we are in the city. everything about this shop is organic, homemade and ridiculously delicious. hope you enjoy!

you might also like: molly moon’s on instagram & this fun “how to make ice cream pie” video.

xo . rae

(short film by August Island Pictures)


you are the sprinkles to my ice cream (free printable)

we are in full blown heart day mode around here and i can hardly wait to wake up tomorrow and make the yummiest, red, pink and heart themed brekkie for the fam, but first some very long overdue valentine printables….


inspired by my favorite food group while pregnant, ice cream, i put together some fun valentine’s to share with you! craft supply details and file download are available below…. the kids were very involved in the designing of their classroom valentines this year so i’m thinking my girlfriends will be getting these.

sprinkles-valentines-3 sprinkles-valentines-6 sprinkles-valentines-2 sprinkles-valentines-7 CLICK HERE TO DOWNLOAD VALENTINES sprinkles tubes – plastic “test tubes” found at our local craft store in the baking section, sticker paper for the valentine template, washi tape to seal the lid. baggies – plastic bags from the craft store (3″ wide), card stock for the topper, double stick tape to close things up! more on my love affair with ice cream next week… hope you are having fun prepping for heart day with the kids! let me know if you have any questions. xo . rae


protein pancakes worth waking up for. (recipe)


looking for a warm brekkie idea that’s packed with protein, requires just a few ingredients and is also really easy to make and clean up after?

you’re in the right place!

after a few years of randomly throwing protein powder, flaxseed, or oatmeal into our usual (delish) pancake mix in an attempt to make them more healthy for school mornings, i finally did my research, made an actual recipe and (like the good PR person i am) ran it by a focus group.


cuteness and pickiness were a requirement for this study, making jack and tilly the perfect candidates.

ordinarily i find that knowledge is power and try to explain to the kids why they are eating things like raw almonds or green juice, but in this case i probably should have kept all the healthy details to myself until after they tried the pancakes.




 they were skeptical at first, but eventually dug in and devoured!


here is the recipe if you want to give it a whirl!


makes 10-12 medium pancakes

  • 2 ripe bananas, mashed
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/4 cup rice flour (or preference)
  • 1/2 tsp cinnamon
  • oil for cooking
  • feeling wild and crazy? try adding flaxseed or protein.
  • topping ideas: berries, sliced banana, strawberries or other fruit, peanut or almond butter
  1. in a medium mixing bowl, mash bananas. add whisked eggs and vanilla and stir to combine.
  2. in a separate bowl whisk together rice flour (or preferred) and cinnamon and then stir into the egg mixture. the batter will be a little thicker than normal pancakes – if it seems too thick, add a little almond milk (or whatever you have on hand) to thin it out.
  3. warm oil over medium heat and cook batter just like you would regular pancakes.
  4. add your favorite toppings and eat! side note, i thought sliced banana would be overkill as a topping, but it was quite delicious :)

what is your favorite healthy breakfast recipe?

happy hump day friends!

xo . rae


currently making chicken tortilla soup

this is one of those meals i would be happy to make (and eat) every week. it’s easy to throw together, the toppings make it extra fun and leftovers taste even better the next day. one of my favorite things to do is make a batch on a lazy weekend day (when everyone is hanging out and friends come and go), set out bowls and all the fixings and let people help themselves as they get hungry. no snack time messes or negotiations necessary and the kids devour it.

the recipe is below.  hope you enjoy!

tortilla-soup-recipe-1 INGREDIENTS

1 pound shredded chicken
1 tablespoon olive oil
1 cup diced onion
2 red bell pepper, diced
3 cloves garlic, minced
1½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 – 7 ounce can green chilies
32 ounces chicken stock
4 cups hot water
3 tablespoons tomato paste
2 -15 ounce cans black beans, drained
3 tablespoons cornmeal (optional)
5 corn tortillas, cut into strips


1. MAKE THE SHREDDED CHICKEN, place chicken breasts into a saucepan and add enough water to cover. cook over medium heat, bring to a boil, and simmer until chicken meat is cooked through, about 10 to 12 minutes. transfer chicken to a plate, allow to cool, and shred using 2 forks. (while chicken cooks, prep veggies!)

2. SAUTE VEGGIES, heat 1 tablespoon olive oil in a soup pot over medium high heat. add onions, red peppers, and minced garlic. stir and begin cooking, then add the the spice mix and stir to combine. add shredded chicken and stir.

3. MAKE SOUP, pour in chilies, chicken stock, tomato paste, water, and black beans. bring to a boil and reduce heat to a simmer. simmer for 30 minutes, uncovered. (if the soup is already thick, i skip this part) mix cornmeal with a small amount of water and pour into the soup. simmer for an additional 30 minutes.

time for a taste test! add more seasoning if needed.  turn off heat and let cool for 15 minutes. a few minutes before serving, stir in tortilla strips.


ladle into bowls, then add the best part… toppings!!

lime wedges  (i’m always tempted to skip this topping, but it’s a fave with this soup)
sour cream
diced avocado
diced red onion
salsa or pico de gallo
grated cheddar cheese (or mexi blend)

mmmm… now i’m hungry.

do you have an easy go-to meal that everyone loves!?

xo . rae