Fueling Your Busy Life
In the whirlwind of modern parenting, while we diligently manage our children's “hanger”, we often overlook the importance of nourishing ourselves. Juggling work, meetings, and chauffeuring duties, it's common to find ourselves resorting to on-the-go car meals - a full-disclosure reality! Explore these quick recipes to prioritize your nutritional needs, boost your energy levels, and equip yourself to handle the demands of parenting.
Recipes
Mini Frittata Cups by Barefoot Contessa
Customize with your own preferred veggies and fillings
Ingredients:
2 tablespoons good olive oil (plus extra for greasing the pans)
1 1/2 cups chopped onions
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons diced fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups cheese
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
Instructions:
Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Saute onions for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the cheese evenly on top.
In a measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the cheese.
Bake for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, then serve.
Tip: You can also buy pre-packaged frittatas from the supermarket for a time-saving option; just be mindful of the nutritional information and ingredients.
Protein-Packed Energy Bites
By Chef Savvy
No baking required
Ingredients:
2/3 cup peanut/almond butter
1/2 cup semi-sweet chocolate chips
1 cup old fashioned oats
1/2 cup ground flax seeds
2 tablespoons honey
Instructions:
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
Salad in a Jar for Busy Parents
By Everyday Eyecandy
For busy parents (and who isn't?), these jars will be your new best friend. They are fast and easy.
Here's the 101 on building a salad in a jar: Arrange the ingredients in the following order, starting from the bottom up.
Dressing: Goes at the bottom.
Hard Veggies: These are veggies that won’t soak up your dressing. Veggies like carrots, cherry tomatoes, bell peppers, cucumbers, broccoli, chickpeas
Soft Veggies: Corm, onions, mushroom, avocado, strawberries
Protein/carbs: chicken, quinoa, rice, tofu, black beans, boiled eggs
Any nuts, seeds or salad toppings you like
Leafy greens
Basic Grilled Chicken Salad In a Jar
Ingredients:
Light Italian Dressing or ranch
Grape tomatoes, cut in half
Cucumbers
Corn
Boiled egg
Grilled or Baked chicken
Romaine Lettuce
Quinoa Salad in a Jar:
Ingredients:
Balsamic Vinaigrette
Chickpeas
Red Peppers
Quinoa
Feta cheese
Arugula
Voila! When lunchtime cravings arrive, either enjoy your salad straight from the jar or transfer it into a bowl.
It’s all too easy to neglect our own nutritional needs amid the frenzy of managing our children's demands. Discover these recipes so that nourishing yourself becomes as seamless as packing snacks for your little ones.