New Holistic Nutrition Instagram Account

Josh and I experimented with Whole 30 during the month of January.  Needless to say, we were quite happy with the results.  Because I felt like I was posting too many food pictures and tips on Facebook, I decided to create a brand new Instagram account dedicated to overall health and wellness. 

If you would like to follow along, please feel free to follow me at here!

My goal is focus on holistic nutrition, fitness, and most importantly- finding a balance to enjoy all life has to offer.  Besides, being healthy isn’t about starving yourself.  It’s about thriving and enjoying everyday life.  When life’s plate is full, your dinner plate should be to!  Stay happy, stay healthy!

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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)

Sweet Potato Pizza Crust. Um, yeah…

So, I found this recipe on Pinterest for Sweet Potato Pizza Crust. It looked easy enough, and I like to add at least one new recipe a week into my menu. I figured I’d give it a try this week. Big fail. Well, sort off. Well, no, really, it was a fail.

I even followed the directions. I didn’t make any adaptations to the crust recipe. It called for cheese, and even though I don’t eat cheese too often, I used it anyway. I figured I’d try the recipe exactly how it was supposed to be made, then make changes the next time.

This is what the pizza crust looked like before I baked it.


If you have clicked the link to look at the recipe, you will see that it said to bake it 25-30 minutes, or until the outside of the crust is golden and the center is firm. I did that. I even baked it an extra 10 minutes to make sure. Then I added my toppings. I used pizza sauce from Trader Joes, and I roasted a tomato, red onion, garlic and olive oil combination, and added some chopped cauliflower, broccoli and red peppers. I didn’t add any extra cheese on top. Then I put it back in the oven for about 15 more minutes. This is what it looked like when it was finished.


I always forget that I don’t have a pizza cutter. I HAD one, but Josh threw it away because it didn’t match the kitchen. I kept it in the drawer anyway, but since it didn’t technically “match,” he threw it away. He did this with an old toaster and waffle maker, too. He’s crazy. Anyway, as I cut into it with a steak knife, I knew I wasn’t going to like it. The center was still soft. It was definitely an “eat it with your fork” type of pizza. Josh said it was good. Aerie ate it and the boys LOVED it. I didn’t really like it. I’m honestly not a big sweet potato fan anyway, plus it was mushy, which accentuated the sweetness of the sweet potato. The toppings were delicious though!

If I make this again, or if you are going to give it a try, I would suggest making your crust a little thinner than what the recipe suggests (I believe they want it to be about ½ inch thick, but I personally think that was a bit too thick). I would also maybe add a bit more almond flour, but cut down on the sweet potato. And maybe add a little more of the spices. Just a little. I honestly think it could do without the cheese, too. At first I thought they used the cheese for consistency, but I think the combination of mashed sweet potatoes, eggs and almond flour will hold it together nicely on its own.