Pumpkin Banana Yogurt- Crazy lunchtime concoction by the unprepared mom

So, I spent my boys’ naptime blogging and doing a lesson plan with my daughter. We’re working on writing the letters of the alphabet, which may be ambitious for a 2 year old, but she’s getting the hang of it. Anyway, needless to say, I lost track of time and before I knew it, I hear them jumping in their cribs. Naptime is over.

I walk upstairs and find that Rockson had taken his diaper off. He had peed through the crib rails and there was a line of pee about a foot long right outside his crib. The joys of boys! Got him out, put a new diaper on, put him in Gage’s crib, and they played until I changed his sheets and cleaned the floor. I brought them downstairs, only to realize that I hadn’t started lunch for them yet. I look in the fridge, and the only leftovers in there are meals that I made with honey. No bueno for 10 month old infants.

Why am I telling you all this? Well, because that’s the normal life of having more than one child. Better yet, having three children 2 years old and younger. It’s fabulous, it really is. But it’s crazy, too. If you have trouble “rolling with the punches,” it would drive you crazy. Otherwise, you’ll laugh through the craziness and live for the moments. It’s absolutely wonderful.

Okay, back to the topic. Lunch. They’re hungry. They’re really hungry. They are all BOY! If you would see them eat, you’d know what I’m talking about. Anyway, I’m thinking, what am I going to make for them that’s quick and nutritionally balanced?

I open the fridge again. Yogurt. It’s plain, whole milk yogurt, which isn’t too yummy by itself. What can I “dress it up” with? I remembered I still had some pumpkin leftover from making Paleo Pumpkin Muffins this morning, so I throw it in a blender with the pumpkin. Then I keep thinking, “What else can I add to make it delicious and nutritious?” Yeah, I know. That rhymes and sounds all cute and stuff. That’s why I used the word nutritious. I was going to say healthy, or something of that sort. But “delicious and nutritious” go together nicely, don’t ya think? Okay, you can clearly see where my time goes…

Anyway, I also added a banana and some flaxseed to give it some omega-3’s and antioxidants. You know, lignans… they bind with substances and promote cell growth. Okay, I’ll stop. Anyway, this was my final “recipe.” I served it with a hardboiled egg white and ½ banana. My boys are big eater’s.

Pumpkin Banana Yogurt

1 cup Whole Milk Plain Yogurt (I used Stonyfield Organic)
¼ cup pumpkin
1 banana
1TBSP ground flaxseed
Unsweetened coconut flakes to top (optional)
1 TBSP dry oats (optional)

Put everything except coconut flakes in a blender and blend until smooth. Put in a bowl and top with unsweetened coconut flakes if you wish.

I didn’t use oats in mine, but I put that in the recipe as optional. I found that even though the plain yogurt I used was thick, after I blended everything together, it was a little thinner. It didn’t bother me, but if you’d like it a little thicker, or want to add some more calories to it, try some dry oats. One TBSP should do the trick to thicken it up. You can add more or less depending on the consistency you are trying to achieve.


I didn’t try it myself, but the boys LOVED it! It’s so fun to be creative and experiment with different variations while they’re still young and will try whatever you put in front of them.

I’d love to hear your feedback and your favorite last minute meals you threw together for your children!

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(As always, make sure you check with your child’s pediatrician to determine the proper time to add certain foods to your child’s diet)


4 Asian-Inspired Gluten Free (Paleo) Crockpot Freezer Meals

Two things. I’m in an Asian kind of mood, and I have some chicken and beef broth to get rid of before it goes bad. Originally I was going to do a blog on 7 crockpot freezer meals. As I started to prep, I realized that the first 4 were Asian meals. Therefore, I’m going to stop with the 4 meals and feature just the Asian-inspired meals. I’ll do another 7 day one later when my taste buds allow me to showcase more variety.

Of course, these are all gluten free (as long as you choose the correct ingredients). They can also fit right into your Paleo/Primal lifestyle depending on how strict you are (I will occasionally use things such as brown sugar in a recipe, but only every once in a while). All of these meals are super delicious and easy, so even if you’re not following a gluten free diet, you will still enjoy them. You can cut costs down by doing regular soy sauce instead of the organic gluten free soy sauce, or also substitute regular soy sauce for the coconut amino’s.

General Tso’s Chicken
Paleo Honey Sesame Chicken
Paleo Sesame Beef
Pineapple Chicken (adapted from http://foodpinsnow.com/?p=1228)
4 large chicken breasts
1 medium chopped onion
1/2 cup organic chicken broth
3 TBSP coconut amino’s
1/2 fresh, cored pineapple in it’s natural juice
shredded unsweetened coconut to top (optional)
Add all ingredients to crock pot except shredded coconut. Cook on high for 4 hours. Once you have it on your plate, top with a little shredded coconut.

When you prepare, just put all of your ingredients in a ziplock freezer bag, label directly on the bag the name of the recipe, if there is anything else you need to add, and how long it takes to make.


Told ya I was in a “Chinese” food kind of mood! It’s funny because I haven’t had Chinese food in the longest time. I have a personal love for Shrimp Fried Rice and General Tso’s Chicken (the spicier, the better). But with each pregnancy (I swear, I feel like I’ve been pregnant for the past 3 years…but I pretty much have been!) I was always turned off by the thought of Chinese food. Looks like my taste buds are coming back… and I’m so happy to have found options that are not only much healthier, but also fit within the guidelines that I like to eat. Oh, and they’re quick and easy to prepare, and when it comes time to cook, your crock pot does all the work!

I usually end up making about 2 crock pot meals a week, so I don’t know which two I’ll have this week yet (I also have a good old fashioned roast in a freezer bag, too). But one thing’s for sure… I plan on pairing most of these up with lightly steamed broccoli. There’s something about Chinese food that makes firm, bright green broccoli a necessity. Oh, and hopefully I’ll find some time to whip up some delicious cauliflower fried “rice.” There are many other easier versions of cauliflower “rice” out there, but this one is worth all the time it takes to make. Absolutely delicious. I think I’ll make it with the General Tso’s Chicken.