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Real Solutions for Real Parents by Autumn Rose Reo

Cinnamon Peanut Butter Granola

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If you love peanuts you’ll love this easy recipe for breakfast granola made with peanut butter and roasted peanuts. Once you make this, you’ll never buy cereal ever again! 

Thank you to the Texas Peanut Producers Board for sharing that there’s a lot more to peanuts than peanuts and for this sponsored post. 

Peanut-Butter

Recently I took a trip to Lubbock, Texas to learn about peanuts. I wasn’t sure what all I was going to see, especially in West Texas, but with just 48 hours in Red Raiders country and I had a great time getting hands-on with farming, manufacturing, distributing and appreciating peanuts. I shared a lot of the highlights on the trip on social, but I can’t wait to share how much work goes into that jar of PB in your cabinet. 


It takes almost 850 peanuts to make an 18oz jar of peanut butter!

Of course when I returned home after my peanut paloooza, I was craving peanuts more than ever. And with several jars of peanut butter in hand a need to get more protein in my family’s body in the morning, this granola came to be. 

Peanut-Butter (13

With just seven ingredients, you probably have these items in your pantry so it’s super cost-effective! You can eat on it all week and for every meal (I love it with yogurt and berries and my husband eats it on top of his ice cream!) Another thing I love about this granola is that it’s full of healthy ingredients and still tastes so indulgent, especially when you top it with the roasted peanuts.

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Cinnamon Peanut Butter Granola

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

A peanut lover’s dream with peanut butter and roasted peanuts.

Ingredients

Scale
  • 1/2 cup creamy peanut butter (I love Homeplate Peanut Butter!)
  • 1/2 cup pure maple syrup
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 cup roasted peanuts

Instructions

  1. Preheat oven to 300 degrees F.
  2. Combine everything together into a bowl.
  3. Spread mixture onto a baking dish with a rim.
  4. Bake, stirring occasionally, until golden brown, approximately 20-25 minutes.
  5. Allow to cool before serving with yogurt, milk or as a snack.

 

Summer Sippin: Frozen Rose Slushie (Frosé)

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Counting down to summer in 3, 2, 1…One taste of this frosé (that’s fancy for frozen rose slushie), you’ll be ready to for the lazy days cooling off next to the pool or at least enjoy dreaming about it. 

Thanks to Total Wine & More® in Allen for kicking off the summer right with this sponsored post.

Frozen Rose

Total Wine & More® its new doors in Allen with a grand opening party, it was time to call in the troops for an evening without the kids and with the girls. 


Total-Wine-Rose-Slushee

Total-Wine-Rose-Slushee  Total-Wine-Rose-Slushee

Total-Wine-Rose-Slushee

If you’ve never to a Total Wine (aka America’s Wine Superstore), the typical store has 8,000 different wines from every wine-producing region in the world, including more than 2,000 wines not available in any other store and more than 2,000 beers. Plus they do sampling, tastings and classes to educated you and help you to appreciate your wine much more. Tonight’s event included delicious apps, cheese pairings, tastings from favorite makers (Conundrum and Moet!), etchings, games, and lots of laughs. Plus it was another wonderful opportunity to browse the huge selection of wines, whiskeys and other spirits that line the many aisle of Total Wine & More®.

Most the time we are so busy we grab just the names and tastes we know, but this really grabbed my attention for finding a new wine for the summer. 

Total-Wine-Rose-Slushee (20 of 24)

otal-Wine-Rose-Slushee (23 of 24)

Total-Wine-Rose-Slushee (17 of 24)

Being a huge fan of rosé, I was drawn to this beautiful pink display. So of course, this Rose from Brin de Rose caught my attention, too with it’s beautiful packaging and the notes of pepper, floral notes, and that price! I walked out with several bottles ready to take on the summer head on!

frosé

Headed home in the car, I had remembered chatting with a friend a few weeks ago about planning for the summer to spend more time “taking it all in” slowly and savoring the simpleness of all our experiences. The sound of my daughter giggling when she laughs, the aroma of the earth after it rains, the taste of summer when you sip a rose…these were the things we wanted to make sure we enjoyed. 

Somewhere in the conversation, the idea of a frozen rosé popped into our heads. We thought we were geniuses! We had created the best idea since sliced bread. Until of course, I Googled it and found out that we weren’t so smart since half the world had popped up with the same idea. However, the recipes we found for something so simple seemed to take too long (who wants to wait for frozen wine ice cubes) or seemed a little too boring (rose and ice.) We wanted something bright, fresh and like the taste of summer. 

Challenge accepted. 

Our Frozen Rosée Slushy or the fancy name, Frosé, adds all the best parts of summer with berries and lemons blended with rosé, St-Germaine, honey and ice.  The St-Germain is a French liqueur made with Elderflower which is a flower that tastes like like honey and basically the taste of summer and pairs famously with lemons. I was thinking this combination was the perfect pairing for my summer adult slushy, slushee or whatever you want to call it. 

I love when good ideas come together…and then you put them into the blender.

Total-Wine-Rose-Slushee (7 of 24)

Total-Wine-Rose-Slushee (8 of 24)

 

Frozen Rose

And with almost no prep, you have the perfect taste of summer. Cold, in a glass, and ready to be sipped, savored, and enjoyed. Just like summer. If you plan to have 

Total-Wine-Rose-Slushee (4 of 24)

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Summer Frozen Rosé Slushee (Frosé)

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

Savor summer with this summer sipper perfect for staying cool with those hot, sultry days!

Ingredients

Scale
  • 1 bottle of Rosé
  • 1/4 cup St-Germaine (add more if you love Elderflower as much as I do!)
  • 2 cups frozen strawberries (unsweetened)
  • 2–3 tablespoons honey (local honey is always best!)
  • 1–2 cups ice cubes

Instructions

  1. Combine all the ingredients in the blender, adding ice slowly until preferred consistency.

Notes

  • I like a drier Rosé. You can choose a sweeter blend and omit/reduce honey for your taste.)
  • This recipe makes a pitcher at a time. Half this recipe for 2-3 glasses of wine (just right for you and your friend.)

Visit the Total Wine & More® in Allen, Texas at 190 Stacy Road in Allen, Texas or any of the other locations closest to you.

Total-Wine-Rose-Slushee (12 of 24)
Frozen Rose Slushie

This is a sponsored conversation written by me on behalf of Total Wine & More. The opinions and text are all mine.

 

Eggnog French Toast Casserole

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Savor the best part of Christmas with a Eggnog French Toast Casserole. Make it an advance and inhale the sweet smell take over the house while you see what Santa has under the tree.

I love Eggnog. 

Actually let me rephrase that. 

I love the idea of Eggnog. 


Eggnog-French-Toast-Casserole

One of my favorite drinks of the holiday season, I can’t wait for my first sip of eggnog – and then I’m done. 

When I spot it in the dairy aisle, I get giddy because that means the holidays are officially here. But after the first drink, I don’t know what to do with the rest of it.  

Eggnog French Toast Casserole

This Eggnog French Toast Casserole is the way to put that eggnog to work. And even better – you can use almond milk eggnog if you have any lactose issues and it’s just as good! 

You can decide whether you need to add the bourbon or not. 🙂 

Eggnog French Toast Casserole

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Eggnog French Toast Casserole

★★★★

4 from 1 reviews
  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

Take french toast to the next level this holiday with an easy make-ahead brunch casserole with eggnog!

Ingredients

Scale
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup eggnog
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 tablespoons milk (use eggnog if you like)

Instructions

  1. Slice French bread into 1-inch each cubes. (We actually let the kids tear it up so they can help!)
  2. Arrange slices in a buttered 9 by 13-inch flat baking dish.
  3. In a large bowl, combine the eggs, half-and-half, eggnog, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  4. Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture.
  5. Cover with foil and refrigerate overnight.
  6. The next day, preheat oven to 350 degrees F and cook until brown and bubbly!

To make glaze

  1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).

Eggnog French Toast Casserole

 

Make-Ahead-Holiday-Casseroles

Eggs Benedict Casserole

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Eggs Benedict is quintessential brunch food. It’s delicate, it’s heavy, it’s creamy, and it’s oh. so. good. Then make Eggs Benedict Casserole and you’ll never go back. 

This with a glass of bubbles and this girl is oh.so.happy.

I don’t remember the first time I had eggs bennie, but I know I was young. When other kids were ordering pancakes, I’d put up my pinky and order the “eggs benedict, please.”

Eggs-Benedict-Casserole


I thought I was so fancy having the bennies.

However, it does take a little work to make perfectly poached eggs and of course, the hollandaise sauce.

If you need to make it for more than one, it almost takes away all the fun that brunch can bring.

Eggs-Benedict-Casserole

But when you make it in casserole form, you alleviate the work and even better, you can make it an advance.

Thus came the idea for eggs benedict casserole. Like eggs benedicts of today, you can add anything you want to it. Just stick with this basic recipe and modify as you see fit.

Just be careful not to make this and not invite anyone over – otherwise, you’ll eat it all yourself.

Eggs-Benedict-Casserole

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Eggs Benedict Casserole

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Ingredients

Scale
  • INGREDIENTSNutrition
  • SERVINGS 10UNITS US
  • 6 English muffins
  • 12 ounces Canadian bacon / ham
  • 8 large eggs
  • 2 cups reduced-fat milk (or whole milk)
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg
  • cooking spray
  • 1⁄2 teaspoon paprika
  • Hollandaise Sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • cayenne
  • salt

Instructions

  1. ut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  4. While casserole bakes, make a hollandaise sauce.
  5. Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with lightly boiling water, the water should not touch the bottom of the bowl.
  6. Continue to whisk rapidly.
  7. Be careful not to let the eggs get too hot or they will scramble.
  8. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  9. Remove from heat, whisk in cayenne and salt.

Eggs Benedict Casserole

Make-Ahead-Holiday-Casseroles

Santa’s Cookie Ideas

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Cookies for Santa is a time-honored tradition, but what happens when the big guy gets tired of eating about a trillion of them in one night? So mix it up Christmas Eve with these Santa Cookie Ideas. 

Chocolate chip? Peanut Butter? Sugar? Oatmeal? 

What does Santa get under the tree at your house? 

SantaCookieIIdeas


With more than 132 million homes to visit on Christmas Eve, that’s a lot of cookies to eat. So give Santa a little something different with a few new Santa Cookie Ideas.

 

1. Up the ante on that chocolate chip cookie with the quintessential Dallas recipe for the Neiman Marcus Cookie.

Neiman-Marcus-Cookie

2. Looking for something the kids can make? Make your own little Frostys with Nutter Butters, candy and fruit snacks with these Snowman Cookies.

nutter butter snowmen

Brown Eyed Baker (http://www.browneyedbaker.com/nutter-butter-snowmen)

3. Does Santa have an allergy or need a pick me up for his late night? Go with No Cook, Gluten-Free Energy Balls.

4. Consider yourself a traditionalist but no time to make those beautiful sugar cookies? La Madeleine has beautiful cookie options in their Holiday French Market.

La Madeleine

5. Santa’s not the only one doing the work – don’t leave out the reindeer or the elves. Make snacks for them too with this easy Reindeer Mix.

Reindeerfood

Everyday Best (http://everydaybest.com/reindeer-food-recipe-and-free-printable/)

6. Sometimes it’s more than just the cookies. Teach kids to be the sweet ones by showing their gratitude with a thank you note with eggnog for a nice way to say thank you to Santa.

 

Don’t miss this #mamachallenge moment:

SpringfreeGiveaway

 

Hot Toys 2016
Holiday Hot Picks

 

Yule Love the Holidays with La Madeleine

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The holidays are the reason to make enjoying moments together a priority so yule love La Madeleine’s new Holiday French Market and brunch offerings. Sing along at#Falalalalalamadeleine.

I’m so proud to be a La Madeleine Holiday Ambassador to celebrate the joy of the season with you. 

I’m a gal that loves everything about brunch.

So of course brunch during the holidays is my jam (pun intended.)


La-Madeleine-Brunch

I can remember when I was pregnant with my first son, every Saturday I would get up and me and the big belly would waddle into La Madeleine and I would order a creamy florentine quiche (with the best crust), fresh fruit, a glass of milk and sit next to the crackling fireplace so I can just spend a little time with him (and do some baby planning.) 

It’s still one of those traditions with him I’ll cherish always. 

Now, thankfully that I can partake in a true brunch experience, La Madeleine has added several new things just in time for the holidays to make it easier to make those special moments happen – even if you don’t have the time! 

Catered or Take and Bake Country French Brunch

I love to make brunch casseroles but unfortunately, if you didn’t have the time to go to the grocery store, throw one together the night before and let it sit, it ain’t happening. With La Madeleine’s new Egg and Cheese Croissant Bake, you can choose sausage and bacon or spinach and either take it home ready to cook or order online and pick it up hot five hours later. You can also add a cheesy potato gratin casserole, freshly-baked mini croissants – butter, chocolate, almond, chocolate almond and blackberry cream cheese, and even a fresh-cut Fruit Salade if you have a big impression to make. 

La-Madeleine-Brunch

  • Catered sizes available for groups of 10, 20 and 30. Delivered hot and ready to serve in chafing dishes with serving utensils.
  • Take Home and Bake sizes available for groups of 4-6 and 8-10.

And who can forget crepes? That’s just one of the many reasons to go to La Madeleine. A thin pancake filled with everything and anything, crepes in the U.S. are considered almost a delicacies, although in French reality, they are much more common over the pond. Either way, many of us here, don’t try to master the crepe, but with the help of La Madeleine’s Executive Chef Susan Dederen, we share what it takes to take on the crepe. (And it’s not near as hard as any of us think it is!) 

Holiday French Market

But for most of us this season, the holidays are a month-long season of events, activities, and special moments that in reality get crunched with all the other stresses of our life. So to make holiday gift giving and to make the days a little brighter (and sweeter), the Holiday French Market was built. Inside each La cafe, you’ll find box sets featuring the world-famous tomato basil soupe already packaged perfectly for gift giving, along with bundled decorated Christmas Tree cookies, the legendary Linzer cookies, macaroons, macarons, fruit tartes and so much more! 

La Madeleine Holiday

This year we are featuring three takes on the traditional French Creme Brulee – Creme Brulee Cheesecake, Mini Gingerbread Creme Brulee Tarts and new individual Caramel Creme Brulee cups. C’est magnifique!

And don’t worry, if you were looking for those seasonal flavors too, you’ll find peppermint mocha, gingerbread, and cranberry orange in the Viennoiserie cases (now I’m getting fancy.) 

Bûche de Noël or The Yule Log

But the most famous French tradition at the holidays is definitely, the Bûche de Noël or The Yule Log. If you ever had it, you know that the moist vanilla sponge cake, chocolate mousse, and ganache, is a reason worth celebrating the holidays. If you haven’t, you’re in for a treat. But it’s not just the taste, there’s a lot more behind the story. 

Join me with Alex of Eat Style Dallas on Thursday, Dec. 8, 2016 at 10:15 am on Mamachallenge’s Facebook to learn how to master the Bûche de Noël. We’ll be sharing this and much more (including gift cards from La Madeleine) to make this online holiday even more sweet! 

La-Madeleine-Facebook-Live

Easy Italian: Chocolate Hazelnut Mousse

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Think the drive-through is the only way you’re going to put food on the table? Healthy and quick meals are possible with help from Michael Angelo’s. Paired with this Hazelnut Chocolate Mousse and this pairing will soon be your new go-to every day that ends in Y.

All ideas, recipes, & opinions are entirely my own however, this is a sponsored post on behalf of Michael Angelo’s™.

Perfect-Italian-Dinner

Want to know the last time I made dinner for my family from scratch?


Honestly, I can’t remember the last time I spent hours slaving away in the kitchen, but last night I was able to serve a made-from-scratch meal made with real ingredients with no preservatives or artificial ingredients. All with a little help from Michael Angelo’s Signature Line.

Eggplant-Parm2

With our busy work schedules, kids’ practices, and the other stuff that comes up, it doesn’t matter how planned out I was hoping dinner was going to be, it just doesn’t happen. So I always pick up a Michael Angelo’s meal (find yours here) and have it ready for those days it just “ain’t gonna happen.” And with choices like eggplant parmesan, shrimp scampi, and lasagna, everyone looks forward to mama’s “Italian night” even if the mama they’re really talking to is Michael Angelo’s mama, Sara. All I do is put it in the oven and get ready for everyone to say “smells good, mama,” and viola.

Chocolate Hazelnut Mousse

When I do have a few minutes to spare while the Michael Angelo’s cooks, I go the extra mile and make this creamy hazelnut chocolate mousse. It’s the kids’ favorite, but during the week I never have time to make it. But when all I have to do is wait for the timer to go off, I grab just five ingredients to create this rich, smooth and sinful dolce that no one can resist and pairs perfectly with any of Michael Angelo’s selection including:

  • Michael Angelo’s Eggplant Parmesan with eggplant, tomato sauce and lots of cheese: mozzarella, parmigiano reggiano and recorino romano.
  • Michael Angelo’s Shrimp Scampi with plump, tender shrimp with lemon butter, garlic, tomatoes and parsley.
  • Michael Angelo’s Lasagna layered with beef, robust tomatoes, herbs and cheese – oh glorious cheese

Eggplant-Parmesan-Dinner

Like the Michael Angelo’s meals, the hazelnut chocolate mousse is super easy and oh so good. Just like Italy, the desserts are actually not complicated, but totally full of flavor. The twist of hazelnut (another Italian staple) tastes just makes you think it took a long time to make and when you really want to seal the deal, you throw in a little whipped cream and shaved chocolate to make the ooohs and ahhhs even longer.

Italian-Chocolate-Hazelnut-Mousse

Chocolate-Hazelnut-Mousse

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Chocolate Hazelnut Mousse

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

Think the drive-through is the only way you’re going to put food on the table? Healthy and quick meals are possible with help from Michael Angelo’s. Paired with this Hazelnut Chocolate Mousse and this pairing will soon be your new go-to every day that ends in Y.

Ingredients

Scale
  • 4 large eggs yolks
  • 4 tablespoons sugar
  • 2 cups heavy cream
  • ¼ cup hazelnut spread
  • 2 cups bittersweet chocolate, melted
  • 1 teaspoon vanilla extract

Instructions

  1. In a saucepan, whisk together eggs, ½ the sugar, and ¾ cup heavy cream.
  2. Cook over a medium-low heat, stirring approximately 3-4 minutes, but don’t allow to boil.
  3. Remove from heat, whisk in melted chocolate, hazelnut spread, and vanilla,
  4. Strain into bowl and chill.
  5. With an electric mixer, beat remaining 1 ¼ cups heavy cream and the remaining sugar.
  6. Whip until still peaks form.
  7. Stir in 1/3 of whipped chocolate into cooled custard mixture, then fold in the rest with a rubber spatula.
  8. Spoon into dishes, chill, covered for at least one hour.

Notes

  • Optional: Add whipped cream and shaved chocolate, but it’s totally good just the way it is.

This is a no fuss, no mess, no time dessert that everyone will love served with your favorite Michael Angelo’s Signature Line dish.

Chocolate Hazelnut Mousse Recipe

This is a sponsored conversation written by me on behalf of Michael Angelo’s. The opinions and text are all mine.

Cauliflower Recipes You Must Make

By 9 Comments

Move over kale, cauliflower is the new star of produce! This vegetable is so versatile and full of health benefits! Try cauliflower as a great side, entree or even pizza crust with these cauliflower recipes you must make that your kids will love as much as you! *Affiliate links may be included to products used here.

I cannot begin to profess my love of cauliflower. It’s been a long road that we’ve been down together…covered in cheese, butter, or both. However, this cruciferous vegetable also plays the part not just as glutenous goodness, but also as healthy lead in many recipes – as entree, side, or both. So if you’re feeling a little kale or quinoa-ed 0ut, then open your eyes and your mouth for these cauliflower recipes you must make now. 

Cauliflower-Recipes-You-Must-Make


A little note: Now before you get started, I highly suggest using steam bags to make your life that much easier. Since many times you’ll be using steamed cauliflower as your base, using steam bags will cut down dramatically on your time (and dishes) when making successful cauliflower recipes! I’ve used several brands, but these cheaper ones work pretty good.

Cauliflower “Mashed Potatoes” or Taylor’s Taters

My daughter hates vegetables of any kind – except for potatoes, which in reality we all know aren’t veggies at all. However, I had to find a way to increase the selection of foods in her diet before my pediatrician (and her health) completely hit the wall, so one day my mom made her “Gigi Potatoes,” which she proceeded to eat the entire bowl. What she didn’t know is that my mother had made her cauliflower mashed potatoes or what she now calls “Taylor Taters.” It’s the easiest recipe in the world and around a decade ago most of us were eating due to the South Beach Diet (affiliate link) craze. However, for my little girl they were the most amazing stuff ever and she was eating healthy! 

Cauliflower Recipes to Eat Now

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Cauliflower Mashed Potatoes “Taylor’s Taters”

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

Healthy and so good, you’ll never know it was cauliflower! Perfect for kids who don’t love veggies!

Ingredients

Scale
  • 1 head cauliflower
  • 2–4 tablespoons butter, optional
  • 12 cup Manchego cheese, grated
  • salt and pepper

Instructions

  1. Steam cauliflower in the microwave until soft, but not mushy (I use steam bags!)
  2. Transfer to bowl.
  3. Add butter and blend with handheld blender or emulsifier until your preferred “mashed potato” consistency.
  4. Mix in Manchego cheese
  5. Season with salt and pepper.
  6. Serve!

Notes

  • The nuttiness of the Manchego cheese and cauliflower pair perfectly for this nutritious and delicious side dish that will have them all wanting more!

Roasted Cauliflower

In a fix to get dinner on the table or want to make something else besides potatoes? Then go for the roasted cauliflower. This dish can actually be your main entree when you want to eat light on calories and not on flavor or just prefer a “veggie kind-of-night.” Paired with a Chimichurri sauce (a blend of garlic, parsley, cilantro and spices with an olive oil/vinegar), roasted cauliflower is my go-to must have for hot summer nights! And because it only takes a few steps, throw it in the oven and in minutes, you’ll come back with an impressive recipe that will have you call for triples!

And did I mention that cauliflower is full of Vitamin C, potassium, folic acid, fiber and whole lotta other good stuff? So bottom line: you should be eating this and this recipe is a good way to enjoy it, too!

Cauliflower-Recipes-You-Must-Make

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Roasted Cauliflower

  • Author: Autumn Reo of mamachallenge.com
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
Print Recipe

Description

Make it as your entree or your side, eat it once and you’ll want it all the time!

Ingredients

Scale
  • 1 head cauliflower, sliced vertically like a steak
  • 1/4 cup olive oil
  • salt and pepper
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut the cauliflower into steaks, vertically (remove the stump.)
  3. Spray a cooking sheet with cooking spray.
  4. Lay “steaks” on sheet and drizzle with olive oil.
  5. Sprinkle with salt and pepper.
  6. Place in oven and allow to get browned (25 minutes.) In a hurry – broil on low until brown.
  7. Remove from heat and serve.
  8. Optional: add a chimichurri sauce for a nice kick!

Nutrition

  • Serving Size: 2
  • Calories: 316
  • Sugar: 6
  • Sodium: 167
  • Fat: 28
  • Saturated Fat: 4
  • Unsaturated Fat: 23
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 6
  • Cholesterol: 0

Best-Ever Cauliflower Pizza Crust

I was working on this cauliflower pizza crust recipe one day and the finished product was sitting on the table. My son, who had no idea what I was making, so the pizza and asked if he could PLEASE have a bite. “Mama, you know I love pizza!”

The words almost came out my mouth to tell him, “hey baby that’s not what you think it is”…but instead, I let him bite into it and give me his honest opinion.

Of course, kids are the pickiest eaters (especially mine I’m afraid to admit), so I was waiting for that grimace he makes when he tries something new.

Instead he said, “that’s SO good!” he shouted. “Can I have slice? We need to make more of this since I’m gonna eat it all!”

His reaction signaled this recipe was a WINNER and it would become a staple in our menu. With two gluten-free diets and a corn allergy to now add to the list, I needed more recipes to start circulating. And this recipe for Cauliflower Pizza Crust can be made with any of your own toppings. You just have to get the whole “wringing out the cauliflower part” down. It’s not a hugely quick process, but after a few times, you’ll get it even quicker than making traditional crust that still needs time to rise. Instead, you’ll already have yours out of the oven and ready to serve with this no carb, no gluten, and good cauliflower pizza recipe.

Cauliflower Pizza

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Best Ever Cauliflower Pizza

  • Author: Autumn Reo of mamachallenge.com
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Description

A pizza crust recipe that tastes better than the original – and no gluten, no carbs!

Ingredients

Scale
  • 1 head cauliflower
  • 1/4 teaspoon salt
  • 1/2 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon garlic powder
  • 1/4 cup Parmesan cheese, powdered
  • 1/4 cup mozzarella/pizza cheese, shredded
  • 1 egg
  • red pepper
  • Cooking spray

Instructions

To make crust

  1. Wash and dry the cauliflower.
  2. Cut off the florets, remove the stem.
  3. Using a food processor, pulse cauliflower until it’s the consistency of snow.
  4. Place the cauliflower in a microwave safe bowl and cover (I prefer a steam bag.) Cook for 3-4 minutes.
  5. Allow cauliflower to cool slightly.
  6. In a strainer or over another bowl draped with a tea towel, place cooked cauliflower into the towel.
  7. Using the towel (the thinnest is best), and wring the cauliflower until there is no more water and it’s “dry.” (You’ll need to do this several times as there will be lots of water (more than a cup is normal.)
  8. Next place cauliflower into a dry bowl, add cheeses and seasonings and mix.
  9. Now add egg and mix until it resembles dough.
  10. Place dough on an parchment paper sprayed with cooking spray.
  11. Now roll out dough into a thin crust (be careful to not be too thin.)
  12. Once complete, place crust on cooking stone/pan and place into preheated oven at 450 degrees for 10 minutes until golden brown and remove from the oven.
  13. Now add your toppings as normal for pizza.
  14. Return pizza to the oven and cook 6-8 minutes until cheese is golden.
  15. Remove from oven, cut, cool, and eat!

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Fruit and Veggie Recipes to Make NOW

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No doubt that it’s always a good time to eat more veggies and fruit, but the summer time is just RIPE for enjoying these 4 Fruit and Veggie Recipes. Mamachallenge is excited to partner with Dole to launch the 2016 Get up and Grow Together! Tour kick-off in Dallas. Compensation for time and product was provided by Dole, but all opinions shared here are those of mamachallenge.com.

No matter what type of diet plan or nutrition program you follow, one thing remains consistent: eating your vegetables and fruit helps create a healthy lifestyle. As parents we’re always trying to find ways to get our kids eating more veggies and fruit (just check out my segment on apples), but it’s just as important for us to get ours, too!

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Did you know bananas are North America’s most popular produce?

That’s just part of the reason for the Dole 2016 Get up and Grow Together! Tour. Started last year as a way to get us all by adopting a diet rich in fruits and veggies, the 42-stop tour launches in Dallas on May 26 on “National Eat More Fruit and Vegetables Day.”

Studies have shown that broccoli helps to decrease the risk of diabetes.

The tour stops at supermarkets and public events throughout Dallas-Fort Worth, offering free produce-filled recipe samples, recipe booklets and other giveaways, an interactive Kid’s Corner, and fruit and veggie-themed photo-sharing opportunities – all to showcase the fun, flavor and health benefits of a plant-based diet.

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Here’s a sneak peek at some of the recipes you’ll be able to sample at the Get up and Grow! Together stops (and now make at home, too!)

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Brussels Sprouts and Grilled Pineapple Salad

Strawberry Toasts

Café Banana Frappé

SaladSipper

Salad Sipper

Brussels sprouts help beat the bloat and have shown to aid in weight loss.

Go to www.dole.com/GetUpAndGrow for a complete schedule.

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Baking Up Family Memories: Gluten-Free Breakfast Bars

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Sometimes in life, it’s not about what you’re making, but about the time you spent making it together. We’re excited to be Baking Up Family Memories to make Gluten-Free Breakfast Bars with Big G Cereal’s Honey Nut Cheerios, Walmart and a little help from Que Rica Vida (quericavida.com.)

Food has always been the conversation of my life. Actually, it’s my love language.

Growing up, sitting at the table eating dinner, my family would talk about what we we’re going to make for dinner tomorrow. 

For fun, we’d thumb through magazines and cookbooks looking for new recipes ideas like it was a graphic novel. And the television is always turned on to something food-related whether it’s traveling to a new country to try new cuisines or tips for making beloved dishes better from our favorite chefs. 


So it was no doubt, my kids would follow in my footsteps of food. 

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They have their own aprons, pans, and for fun, they like to create their own cooking shows.

And I love spending time with them cooking, learning and sharing tips and moments that I hope they’ll remember years with their kids, well after I’m gone. 

However, with my 7-year old getting more mature and his little sister wanting so much to be a big girl, it was time to let them try their hand in the kitchen – without mom. Well, mom was there, but I wanted to let them read the instructions, measure the ingredients and feel good about themselves for creating a recipe they had made together. 

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So even though the control-obsessed mama who didn’t want to deal with the aftermath, I let them go with a recipe we found on quericavida.com, a bilingual resource of thousands of recipes for every occasion featuring a world of flavor to delight the whole family.  Since we are now a gluten-free family (due to my hubby and children’s allergies), finding a recipe that’s easy enough for my kids to make AND GF, is like hitting the lottery. Featuring one of our favorite cereals, Honey Nut Cheerios (hooray for being GF) and just four base ingredients to make No-Bake Honey-Nut Cereal Bars, I even had the kids add a few things to make it really seem like they were “cookin’.” 

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Of course, they selected peanut butter chocolate chips:) 

Before they started, I did have them read the recipe to me and pull all the items they would need to make their “Gluden Free Breakfast Bars” (that was the 4-year old’s name for their dish.)

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From there on, it was up to them. I now was just the observer and by request, also the camera man. They had decided they also wanted to make a “Cooking Show.” 

Oh, no! But that’s half the fun, right?!?

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Actually watching them behind the lens gave me a chance to really watch them together. It was adorable how he took on showing his sister how to do things like spray the pan with cooking spray and he watching her study his actions, so she knew what to do and how to do it. 

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#ProudMamaMoment. 

Of course, we did have to enlist dad for just a moment to help microwave our mixture (on cue as you’ll see.) Other than that, they made their first dish without mom and almost no fights!

GF-Cheerios

While they may have learned a recipe, mom learned that not everything has to be perfect, clean and Pinterest perfect. Sometimes the best dishes are those that are baked up with family memories (and a little bit of Honey Cheerios.) 

GFCheerios

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Gluten-Free Breakfast Bars

  • Author: Autumn of @mamachallenge.com
  • Prep Time: 15
  • Cook Time: 3
  • Total Time: 78
  • Yield: 16 1x
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Ingredients

Scale
  • 4 cups Honey Nut Cheerios™ cereal
  • 1 cup chopped nuts
  • 1/3 cup packed brown sugar
  • 1/3 cup honey
  • 1 tablespoon butter
  • 1/2 cup peanut butter chips

Instructions

  1. Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, mixed nuts, and peanut butter chips; set aside.
  2. In large microwavable bowl, microwave brown sugar, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling. Microwave an additional 1 minute allowing mixture to boil and thicken slightly.
  3. Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
  4. For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Notes

  • You can add ingredients to this dish like cranberries, raisins and more for the perfect cereal bar – good for breakfast or snack all day long!

Nutrition

  • Serving Size: 16
  • Calories: 347
  • Sugar: 11
  • Sodium: 41
  • Fat: 27
  • Saturated Fat: 4
  • Unsaturated Fat: 21
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 10
  • Cholesterol: 2

Celebrate family cooking fun and seach for Dia de los Ninos recipes.

 

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