Sponsor Love: Epicure Selection with Amanda

The King of the Que…the Master of the Grill…

Whatever you call him, Father’s Day is coming up and we all know that Dad deserves a great steak.

What makes a great steak? The seasonings!

The Hot Off The Grill  Collection from EpicureSelections is the perfect package for bbq lovers. It features a Montreal Steak Rub (yum!), Smoky Bacon Topper (yes….I said bacon), Cheese, Chives & Bacon Dip, and a Burger Seasoning! Whether Dad likes to entertain the boys after golf, hang out with the family on a lazy hazy weekend or have the neighbours over to show off his new BBQ, this seasoning collection is sure to impress.

A few ideas to get your taste buds watering…

Loaded baked potatoes with the Cheese Chives & Bacon Dip

Steaks grilled to perfection with the Montreal Steak Rub

Flavourful burgers with the Burger Seasoning …stuffed with cheese, and grilled

Grilled chicken topped with the Smoky Bacon Topper and a slice of swiss cheese

Grab a cold one, and treat Dad this Father’s Day with the Hot Off The Grill Collection from Epicure! {link}

SWH4T$: Time Saver Pancakes

Happy Thursday everyone, and welcome back to She Works Hard For the Money - a bloghop for hard working mamas who do everything they can to save time and money!

The rules are simple...

1.) Follow your hostesses at Baby Shmizz and Sweet Stella's via GFC

2.) Link up a specific post that relates to money and time, your job, your business, couponing, anything that shows how you "work hard for your money".

3.) Post our button on your post

Have fun linking and finding new blogs to read!



<a href=" http://sweetstellas.blogspot.com/target="_blank/"><img src=" http://i25.photobucket.com/albums/c91/zippinviolet/SWH4T.jpg " /></a>

Time Saver Pancakes

I find myself in a bit of a rut sometimes. Between my crafty, artsy business...another new business that I'll be launching with a great Mama friend of mine...my Husband having his own business...plus our son's activities...I'm stretched pretty thin.

Because of that, I try to plan at least one meal ahead of time to save myself time, frustration and allow myself to enjoy a meal with my son throughout the day. Breakfast seems to be the easiest, and I've developed a recipe for success!

I make one or two full batches of pancakes at the beginning of a week, and whatever we don't eat that day goes into a Ziploc and into the freezer. Then, I can pull out pancakes as needed, pop them into the toaster and know that my son is getting a super wholesome breakfast.

Here are two varieties, that just so happen to help with fussy eaters who don't get alot of fruits or veggies.

Pancakes...two ways

Whole Wheat Oatmeal Mixed Berry


Whole Wheat Oatmeal Asparagus (yes..you read that right!)

Preheat griddle or frying pan while you mix the batter

1 cup whole wheat flour
1/2 cup rolled oats
2 tbsp brown sugar
1 tsp baking powder
1/4 tsp baking soda
1 cup milk
1 beaten egg
2 tbsp oil (I used canola, but you can use whatever you'd like. I would not recommend EVOO as it has a distinct flavour that will alter the pancakes)

Mix all ingredients together

For Berry Pancakes, mix in 1 cup of mixed berries. I used frozen berries that I had on hand, which I thawed in the fridge overnight.

For Asparagus pancakes, finely chop approximately 6 spears, and add that to the batter.

Each full recipe will make approximately 8-10 pancakes.

Once cool, put in a Ziploc and pop them in the freezer!

Enjoy!

Have a time saver recipe, coupon, trick or tip? Link up with us today!

Mompreneur Monday: The HopeFULL Company

I am absolutely thrilled about our Mompreneur team today!! They are a dynamic duo of moms, who are bringing a message of hope...and full bellies...into the world!

Meet Jessica and Stephanie, sisters and owners of the HopeFULL Company. They have created the cutest ways to help kids eat more whole foods with the idea of eat happily ever after.

What do you do?

We are both mothers to two young children and we're on a mission to help kids eat more whole foods!

Lately we've been busy launching our newest product, The BellyFULL Kit, which helps parents make nutritious and delicious frozen whole food pops at home with their kids.

How do you maximize your time as a busy mom running a business?

Get up before the kids do! It's not always easy getting up early, but those extra couple of hours before the kids get up really helps us get ahead.

What do you see as your greatest challenge being a MOMpreneur?

Finding balance is always a challenge. We love our work, so sometimes it's hard to turn off the computer or take a day off! We make a point to schedule time for ourselves, and we make quality time with our families a priority - time where we are present and enjoying the moment.

What advice do you have for other moms looking to start a business?

Be patient - it doesn't happen over night! We've also learned that just like parenthood, it takes a village. There are many wonderful resources out there for women entrepreneurs. Legal Corps, Women Venture, SCORE to name a few. Reach out, network and make connections. Most importantly, have fun and enjoy the ride!

Is there anything additional that you'd like to share?

We'd love to offer a BellyFULL Kit giveaway to one random new "liker" on our Facebook Page! Just head to https://www.facebook.com/thehopefullcompany, "like us" and post "Sweet Stella's sent me!" to qualify!

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Fabulous Finds Friday: Hot Fudge Sauce

Just in time for the holidays, why not whip up a batch of hot fudge sauce and put into pretty jars with ribbon and labels? Perfect for your kids teachers, the mailman, bus driver and the receptionist at your office!!



Get the fabulous recipe here! It takes only 10 minutes!!

Talk-To-Me Tuesday: Carrot...Fries??

Yes, you read it right! Carrot FRIES!

My son absolutely adores Sweet Potato Fries, and would eat them all day long if they were offered.

So I figured...why not make fries out of another vegetable, say carrots?



They look just like sweet potato fries!

I julienned the carrots, then coated them with canola oil, corn meal, and some spices (I used nutmeg and ginger for these ones) and then baked them for 20 minutes at 425F.

Now..the verdict on these is still out. My son did not like them, but I will definitely try them again, but mix them with some sweet potatoes to maybe pull the wool over his eyes. I will also try them with oregano, basil and rosemary next time!

Talk-To-Me Tuesday: Carrot Pancakes

Lately, I've been wracking my brain about how to get more veggies into my son. He simply just will not eat them...unless they're sweet potato fries.

So...being creative, I wondered if he'd mind carrots grated into his pancakes. Boy oh boy! Did we have a winner here!!

• 1
  cup all-purpose flour
• 1
  tablespoon sugar
• 2
  teaspoons baking powder
• 1/4
  teaspoon salt
• 1
  beaten egg
• 1
  cup milk
• 2
  tablespoons cooking oil
• 3 large carrots, grated (about 1/2 to 3/4 cup)
  

Preheat skillet, griddle, frying pan...whatever your cooking method.

Combine dry ingredients in a bowl. Beat egg with milk and cooking oil, then stir into dry ingredients until combined and not lumpy. Make sure to not overmix.

Mix in carrots.

Cook on your griddle, turning when bubbles pop and don't fill back in.

Serve! I served mine plain, no syrup required!

Yield is about 8-10 pancakes, and they freeze really well in a Ziploc bag! To reheat, simply pop in the toaster!

Talk-To-Me Tuesday: Cheddar Rosemary Muffins

I had a surprise visit from my mom, Aunt and Grandmother last week so when I knew that they were on their way, I whipped up these beauties



Cheddar Rosemary Muffins

Preheat oven to 400F

1 3/4 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup shredded cheddar cheese
1 egg
3/4 c milk
1/4 c oil

mix all of the dry ingredients, then add the cheese. stir to coat. add in rosemary to taste, then mix the wet ingredients in until moist

bake in muffin tin for 18mins then cool, or serve warm with butter!



My son LOVES them for breakfast and they do double duty...he's getting protein, dairy and grains, and the taste is out-of-this-world!

Enjoy!

Talk-To-Me Tuesday: Whole Wheat Pancakes

I made these yummy, and filling, pancakes last week for Owen and thought that I would share the recipe with you all today.

He absolutely loved them! The batch makes 8-12 medium sized pancakes, and they freeze really well in a Ziploc. Just defrost in the microwave, or throw in the toaster, and voila! Pancakes for breakfast, anytime!



Whole Wheat Pancakes

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons vegetable oil

Stir together dry ingredients. Add eggs, milk, and oil. Stir
until dry ingredients are moistened (batter may be lumpy).
Cook on preheated griddle until bubbles form and edges start
to dry. Flip and cook until lightly browned.

I don't give Owen syrup just yet, so I've topped these with fruit (bananas or apples), peanut butter (that went over very well!) and strawberry-rhubarb jam!

Enjoy!

Talk-To-Me Tuesday: Sugared Pecans

Last week, I had a craving. Something sweet...sugary...delicious.

I knew that we had french vanilla ice cream, and bananas with chocolate sauce just wouldn't cut it.

Another thing that I knew was that I had chopped pecans in my pantry, and that i has just made a delicious baked Camembert with pecans, brown sugar and cinnamon for the Baby Shower a few weeks ago.

So...what happens when you put pecans, brown sugar and a touch of water in a small hot pan?

Place pecans and brown sugar in a pan, heat over medium heat


Add a tiny bit (1tsp) of water to help the sugar melt


When sugar begins to crystalize, take off heat and let stand for a few minutes


Top your ice cream with this delicious sugary goodness...or use as a filling in a cake (with buttercream - YUM!), topping for Apple Crisp (can you imagine!?), on top of brie or Camembert, even on top of a roasted butternut squash soup to garnish!

Seriously, the possibilities are endless with this sweet treat!

Linking up today's goodness with Tip Junkie!

Talk-To-Me Tuesday: Mama Szem's Pasta Sauce

So, you may recall a slight obsession that I have for making baby food. Well...it hasn't really stopped and I've been thinking of ways to keep making healthy and awesome foods for my son, but in ways that they are interesting, flavourful, and that can grow with him.

Today, I was asked to post my recipe for pasta sauce. Owen simply LOVES it and if we're ever struggling with him to eat something...we mix some of this in and he gobbles it up!

Mama Szem's Pasta Sauce

2 cans (28oz/796ml) crushed tomatoes

1 can (13oz/369ml) tomato paste

1/2 diced red onion

1 cup shredded carrot (about 2 carrots)

1 cup roasted garlic sweet potato (diced)

1 tbsp each dried oregano, dried basil, garlic powder

2 tsp fine black pepper

In large sauce pan, heat 2tbsp vegetable oil over medium heat. Add onion and saute until translucent, about 5 minutes.

Add other ingredients and turn to medium low. Stir occasionally and simmer for 20 minutes.

Divide into ice cube trays and freeze, then transfer into freezer bags. Use as a dip for veggie snacks, or over pasta and meatballs.

Yield: about 170 cubes!

I'm going to experiment with adding things like lentils (packed with fibre and protein!), quinoa, broccoli, spinach, asparagus and root vegetables in the winter. It's such a fantastic way to work in extra veggies for your kids, and you certainly could even use it on homemade pizza dough for a healthy alternative to pizza!

Another post for another day! Enjoy!

How-To Tuesday: Monster Meatballs

I was in search for a meatball recipe that was healthy, yummy, and wholesome for my son, and when I found a tonne of different variations, I decided to make one of my own!

He's had them about twice now and absolutely LOVES them!

Monster Meatballs

Preheat Oven to 400F

2lb lean ground bee1 cup oatmeal

1/2cup whole milk

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp onion powder

1 tsp garlic powder

1 tsp fine black pepper

1 egg

Line baking sheets with parchment paper

In a large bowl, combine oatmeal and whole milk. Toss in beef, herbs, spices and egg. Get your hands in there and mix everything together.

Roll meatballs so they are about the size of a rounded teaspoon

Place on cookie sheets, then bake for 12 minutes.

Let cool, then put in Ziploc baggies and put in freezer

Yield: 151 meatballs (or 50-73 portions {of 2-3 meatballs, cut into quarters after reheated})



And yes...they're yummy for adults too!

How-To Tuesday: Roasted Diced Parsnips

Happy Tuesday! I've been all over the place today - the post office and the grocery store primarily to gather goodies to bake and make yummy casseroles for a friend who had a baby yesterday! (more than a friend, she's like a little sister!!)

Anyhow! I made this last week, and my son really really loves it so I thought that I would share!

Roasted Diced Parsnips

Preheat oven to 375F

Peel and cut two large parsnips in half

Cut lengthwise, then dice into baby-bite sized pieces

Put in roasting pan with 1" of water

Add any spices that you'd like. Parsnips go well with ginger, cinnamon, nutmeg, basil, thyme, and garlic.

Cover and put in oven for approximately 30minutes, or until tender but not mushy.

Allow to cool, covered, so the pieces aren't piping hot when they got into the ice cube trays.

Divide into ice cube trays and freeze overnight, then transfer into Ziploc bags.

Yield: approx. 60 portions



Nutritional Information:

VITAMINS:

Vitamin A - 0 IU
Vitamin C - 20.3 mg
Niacin - 1.1 mg
Folate - 90 mcg
Thiamine - .12 mg
Pantothenic Acid - .9 mg
Vitamin K - 1.6 mg

MINERALS

Potassium - 573 mg
Sodium - 16 mg
Calcium - 58 mg
Phosphorus - 108 mg
Magnesium - 45 mg
Iron - .9 mg

The flavour is spectacular, and hopefully your kids will really enjoy them! I've been making them for my son sine he was 6months old (he's 11 months now!) and he loves the nutty flavour. They go great with apples and sweet potatoes, so try cooking them all together in a big roasting pan or roast them with squash and puree for a nice wintery meal!

How-To Tuesday: Roasted Beet Shapes

Happy Tuesday everyone!

Today's post is going to be pretty short and sweet, but is an awesome thing to do with your kiddos for a nutritious snack, and some fun finger foods for your toddler!

Roasted Beet Shapes

Preheat oven to 375F and line a cookie sheet with parchment paper

Step 1: Select medium sized beets. I bought a 2 lb bag of them at the grocery store, and used about 6 of them for this, then roasted and pureed the rest separately.

Step 2: Wash and peel the beets. You'll be thankful for an apron for this step! Beets stain...so...you're hands are going to be red red red when you're done!

Step 3: Slice beets about 1/8" thick

Step 4: Use small cookie cutters to cut the slices into shapes. Toss the excess beet pieces into a pot to roast or boil later on (no waste!)

Step 5: Drizzle shapes with olive oil. I also sprinkled them with garlic powder.

Step 6: Roast in the oven for about 10-20minutes, until soft (but not mushy)

Step 7: Allow to cool, and then toss in a Ziploc and into the freezer they go!



Nutritional information:

Vitamin A - 35 IU
Vitamin C - 3.6 mg
Niacin - .33 mg
Folate - 80 mcg
Pantothenic Acid - .14 mg
Vitamin B6 - .06 mg
Potassium - 305 mg
Sodium - 77 mg
Calcium - 16 mg
Phosphorus - 38 mg
Magnesium - 23 mg
Iron - .79 mg

Did you know? 2 medium beets contain 2 grams of fibre?! Great for constipated babies!

Reviews from my son have been nothing short of amazing! He loves his beet shapes (though the cookie cutters I used were a little large, so I dice up 3 shapes and he goes to town) and often they're the first thing gone from his tray these days.

Just a tip: unless you're down with poopy diapers, I don't recommend giving beets every day, or multiple times a day. You'll thank me later.