Busy Mom, Author at Busy Mom Recipes

Simple Carob Milk Recipe

Posted on February 3, 2016February 2, 2016 by Busy Mom

I have memories, back from when I was four or five years old, of drinking carob milk out of a baby bottle. I didn’t always use baby bottles at that age 🙂 but for some reason it was a must for drinking carob milk!

Now I can drink it from a glass, so yes, I have grown out of baby bottles. My kids have also grown out of bottles and enjoy their carab powder in cups too!

This simple carab powder recipe uses only 3 ingredients so you have no reason not to try it! It’s a healthier alternative to hot chocolate and is just as satisfying.

This is the carob powder we use and love. Hope you like it too!

Carob Milk

Ingredients (1 serving):

1 C. organic whole milk
1/2 -1 Tbsp. carob powder
1 Tbsp. honey

German Pancakes

Posted on January 30, 2016February 6, 2016 by Busy Mom

This is a really quick and easy way to make pancakes without standing over the stove and flipping every couple minutes. Throw the batter together, pop it in the oven, and then use those 15 minutes of cooking time to set the table, put on your makeup, tidy the house or read. I love that German pancakes have more egg and less flour than regular pancakes so you get a little more protein to start your day.

German pancakes would be a great Christmas morning recipe! Pair with fresh fruit, sausage, and a glass of milk 🙂

German Pancakes Recipe

Ingredients (4 servings):

1 Tbsp. butter
3 eggs
1/4 tsp. salt
1 Tbsp. granulated sugar (plus a pinch or two more to sprinkle on top if desired)
1/2 C. all-purpose flour (I’ve also used whole wheat flour and it still turns out delicious!)
1/2 C. milk

Instructions:

Preheat oven to 400 degrees F.
Put the butter into an 8-inch glass baking dish. Stick it in the preheating oven for a couple minutes to melt, then remove from oven and swirl the melted butter around the dish to coat the bottom of the dish.
In a mixing bowl, whisk together eggs, salt, sugar, flour and milk until batter is smooth (or you can blend all the ingredients together in a blender if you want a smoother consistency). Pour into buttered pan.
Bake in preheated oven (on middle rack) for 14-16 minutes, or until golden brown. Sprinkle with a little granulated sugar if desired. Slice and serve immediately.

*Inspired by THIS recipe.

VELVEETA Mac and Cheese

Posted on January 20, 2016January 31, 2020 by Busy Mom

“Mom, this is the best macaroni and cheese I have ever tasted”, whispered my 4-year-old in a very serious, appreciative voice after finishing everything on his plate.

My three-year-old finished everything on her plate too! And you know what? They both had seconds AND thirds!!! (yes, having thirds deserves three exclamation points.)

This VELVEETA Mac and Cheese recipe is so easy and comes together really fast. I highly recommend serving it with bright colored sides, like broccoli and strawberries. It would also be delicious mixed with a cup of green peas and served with chicken and a salad. Or if you simply want macaroni and cheese, a dash of dried parsley would add just a little color to make it more beautiful.

VELVEETA Mac and Cheese Recipe

Ingredients:

2 c. uncooked elbow/macaroni noodles (or other pasta) and water to boil
8 oz. Kraft VELVEETA cheese, cut into 1-inch cubes
1/3 C. whole milk
1/4 tsp. black pepper (less or more if desired)
a small sprinkle of kosher salt
optional: grated Parmesan cheese as a garnish

Instructions:

Cook pasta according to package directions. Drain water.
Over low heat, stir in the cubed Velveeta cheese, milk and pepper until cheese is thoroughly melted and creamy. Stir in a sprinkle of kosher salt, if desired (careful not to put too much!).
Serve hot, garnished with a sprinkle of grated Parmesan cheese, if desired.

You can also toss in some canned black beans or a small can of drained salmon or tuna at the end to add some protein/fiber 🙂 We’ve tried both and they are delicious.

*Inspired by THIS recipe.

Potato Broccoli Soup

Posted on January 14, 2016February 6, 2016 by Busy Mom

This soup is simple and healthy, but tastes very good.

Potato Broccoli Soup Recipe

Ingredients:

1 Tbsp. olive oil
2 Tbsp. butter
5 medium red potatoes, chopped
2 small/medium heads broccoli (chop the thick broccoli stems, and cut the tops into small florets)
1 white or yellow onion, chopped
4 C. Swanson Chicken Broth
1 C. whole milk
1/2 tsp. salt (or to taste)
1/4 tsp. pepper
1/2 C. grated cheddar cheese, divided

Instructions:

Heat a large soup pot to medium heat. Swirl olive oil and butter gently to coat the bottom of the pot. Saute onions for about 3 minutes, then add potatoes and the broccoli stems. Saute another 5-7 minutes. Add chicken broth, milk, salt and pepper. Bring to a boil. Reduce heat, cover with lid and simmer until the vegetables are tender.
In batches (be sure the soup isn’t too hot for the blender), pulse the soup in a blender a few times (you can leave some chunks in it if you want to). Return soup to pot and bring to a simmer. Add small broccoli florets and simmer for about 10 minutes. Stir 1/4 C. of the grated cheese into the soup. Use the remaining 1/4 C. of cheese to garnish the bowls of soup.

*Inspired by THIS Potato Broccoli Cheddar Soup recipe.

Spinach Lasagna (Vegetarian)

Posted on January 6, 2016February 5, 2016 by Busy Mom

Have you ever tried making lasagna with the no-boil noodles? This was my first time, and it was great! Totally worth the $1.50 to get the no-boil kind! First of all, no extra boiling time. Second of all, no lasagna noodles breaking and sticking to each other. It was just so much faster and hassle-free to make lasagna with no-boil noodles 🙂

This lasagna is also awesome because there is spinach inside! I bought the main ingredients at Trader Joes (No-Boil Lasagna Noodles, Tomato Basil Marinara Sauce, Ricotta Cheese, Triple Washed Baby Spinach).

Spinach Lasagna (Vegetarian) Recipe

Ingredients (for a 9×13 inch baking dish):

2 Tbsp. butter
2 tsp. minced fresh Thyme (although I’m not sure if I used Rosemary or Thyme, but it really gave off a beautiful aroma)
1 Tbsp. minced garlic (about 2 cloves)
6 oz fresh Triple Washed Baby Spinach from Trader Joes
2 lbs. Ricotta Cheese
1 egg
1/2 tsp. salt
1/4 tsp nutmeg
a squeeze of lemon juice
1 (24 oz) jar Trader Joes Tomato Basil Marinara Sauce
12 no-boil lasagna noodles
2 C. shredded Mozzarella Cheese (I used Colby Jack and it was still great)
1 C. water, divided

Instructions:

Heat a large pan to medium heat. Melt the butter in the pan. Add minced Thyme and garlic and saute for 2-3 minutes (this is the part that smells amazing!). Add the fresh spinach to the pan and saute another 2-3 minutes, or until spinach is mostly wilted. Remove from heat and set aside.
In a mixing bowl, stir together the Ricotta cheese, egg, salt, nutmeg, squeeze of lemon juice and the wilted spinach mixture. Transfer to blender (I did this in 2-3 batches) and pulse a few times. Return to mixing bowl. This gives it a really nice texture! Here’s a picture to compare not blending (left) vs. blending a few seconds (right):
Preheat oven to 375 degrees F. Spread a little marinara sauce (about 1/4 of the jar) evenly on the bottom of a 9×13 inch glass baking dish. Layer with 3 lasagna noodles, then 1/3 of the spinach mixture, 1/4 of the sauce, 1/3 of the grated cheese. Do it again. Lasagna noodles, 1/3 of the spinach mixture, 1/4 of the sauce, 1/3 of the grated cheese. Now pour 1/2 C. of water over those two layers (try to do it evenly as possible). Now layer on the last 3 lasagna noodles, last 1/3 of the spinach mixture, last 1/4 of the sauce and last 1/3 of the grated cheese. Finish by pouring the last 1/2 C. of water on top, evenly.
Cover tightly with lightly oiled foil (oiled side facing the lasagna). Place baking dish on a rimmed cookie sheet.Bake in preheated oven for about 35 minutes, or until the liquid is bubbling and the noodles have softened. Remove foil and bake another 10-12 minutes.
Remove from oven and let sit about 10-15 minutes so the noodles can soak up more of the remaining liquid. Serve warm!

This was such a delicious spinach lasagna. I hope you enjoy the recipe!

*Inspired by THIS Skinny Spinach Lasagna Recipe.

Easy Vegan Chocolate Mousse with Coconut Cream

Posted on December 9, 2015February 6, 2016 by Busy Mom

This chocolate mousse is a lovely vegan dessert! It is also gluten free and very easy to make. Only 4 ingredients.

One tip for buying coconut cream and coconut milk: gently shake the can up and down at the store. If you hear a sloshing sound, it means there’s probably more liquid in that can. Find a can that doesn’t slosh when you shake it. It should sound solid in there.

Since you’re already in the aisle shaking cans, you might as well buy two cans of coconut cream so you can use one in this chocolate mousse recipe and the other to make Strawberry Cream Pie with Graham Cracker Crust 🙂

Easy Chocolate Mousse Recipe with Coconut Cream

Ingredients (4-5 servings):

1 (14 oz) can Coconut Cream (from Trader Joes), refrigerated upside-down overnight -you can use Thai Kitchen coconut milk, but you might need 2 cans instead of just the 1 to get the same amount of cream.
1/4 C. unsweetened cocoa powder
1/4 C. honey, agave, or maple syrup (I used honey)
1 tsp. vanilla

Instructions:

Open the upside-down can of coconut cream. Carefully pour out the liquid (my can had about 1 Tbsp. of liquid). Scoop only the cream into a mixing bowl.
Add the cocoa powder, honey and vanilla. Beat together for about 5 minutes, until smooth.
Spoon into cups. You can get really fancy with glass cups, or you can go casual like us and use those little preschooler Dixie cups. Serve with fresh fruit, like strawberries or pineapple. You can also top with shaved chocolate or a few mini dark chocolate chips.

*Inspired by this Thick and Creamy Chocolate Mousse recipe.

Cheesy Cauliflower Breadsticks

Posted on December 1, 2015January 2, 2018 by Busy Mom

There have been cauliflower pizza crust recipes popping up everywhere recently, but I’ve been using the “we don’t have a food processor yet” excuse to not make it. All of the recipes I’ve seen instruct us to pulse the cauliflower in a food processor, then cook it. A food processor is one of those things we decided to wait to buy until after we move. But we’ve been planning on moving for the last 2 1/2 years! So I don’t know if we’ll ever move, or if we’ll ever get a food processor.

But really, it’s not a big problem. I don’t know if this is true, but my grandpa always told us that our last name means “to do without”, so I decided to give this cauliflower breadsticks recipe a try without a food processor just to see what the result. I was really hoping it would turn out great, and it did! Better than I imagined.

Cheesy Cauliflower Breadsticks Recipe

Ingredients:

1 large head of cauliflower, chopped into florets (remove the green leaves before chopping)
1 large egg
1 C. shredded cheese, divided (I used Monterey Jack b/c that’s what we happened to have)
1 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. ground black pepper
optional: marinara sauce for serving (we had no marinara sauce and still devoured these cauliflower “bread”sticks)

Instructions:

Steam the cauliflower florets until tender enough to mash (20 minutes or so): We used a large steamer pot. Brought about an inch of water to a boil, then put the cauliflower florets in a metal colander over the water and covered with a lid.
Preheat oven to 450 degrees F. and cover a baking sheet with parchment paper.
Put the tender cauliflower florets in a dish and mash with a potato masher until it resembles a rice-like substance.
Dump the mashed cauliflower onto the center of a clean dish cloth or cheese cloth. Pull up the ends of the cloth and squeeze as much liquid as you can out of the cauliflower.
Put the mashed and de-liquified cauliflower into a mixing bowl. Add the egg, 1/2 C. of the cheese, the Italian seasoning, salt and pepper. Mix well.
Dump the mixture onto the parchment paper-lined baking sheet and use a spoon or your hands to shape into a rectangle, about 1/4 inch thick.
Bake in preheated oven for about 15-20 minutes (15 worked well for me).
Remove from oven. Top with the last 1/2 C. of cheese. Return to oven and bake 5 more minutes.
Remove from oven and let sit about 3 minutes. Slice and serve (with marinara sauce if desired).

We had our cheesy cauliflower breadsticks with some warm black beans and some leftover Perfect Kale Salad.

*Inspired by this Cauliflower Cheesy Bread recipe.

Cocoa Cake (dairy free)

Posted on November 14, 2015February 8, 2016 by Busy Mom

I really love when my kids randomly come up with ideas like “we should make chocolate cake tonight”. Because I like to help them carry out their own ideas sometimes to build their confidence. Chocolate cake is one of their ideas I really like to help make happen 🙂

Immediately, I remembered how delicious THIS Double-layer Chocolate Cake tasted. It was so good, especially with that Buttercream Frosting. But it was already dinner time and my kids go to bed shortly after dinner, so I needed something really quick and easy. I finally found a Cocoa Cake Recipe that looked promising. This recipe doesn’t call for eggs, so I could be a little more relaxed about my kids picking in the batter and wanting to lick the beaters.

I made a few changes to the recipe. We used half whole wheat flour, a lot more cocoa powder, and unsweetened coconut beverage instead of plain water. I doubled the vanilla and used apple cider vinegar instead of white vinegar.

This cake turned out great! We ate it just a few minutes out of the oven, but it’s even better if you wait a half hour or so for it to cool more. Thick, chewy and chocolatey. Reminded me of cake-like brownies.

Cocoa Cake (dairy free) Recipe

Ingredients (9 servings):

3/4 C. whole wheat flour
3/4 C. all-purpose flour
2/3 C. unsweetened cocoa powder
1 C. granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1/3 C. Canola oil
1 Tbsp. apple cider vinegar
2 tsp. vanilla
1 C. unsweetened Coconut Beverage (you can use cold water, milk (if you want to add dairy), almond milk, etc.)
optional: about 1-2 tsp. powdered sugar to sprinkle on top of the cake

Instructions:

Preheat oven to 350 degrees F. Lightly grease and flour an 8×8 inch glass baking dish.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, cocoa powder, sugar, salt and baking soda.
Add in the oil, apple cider vinegar, vanilla and coconut beverage. Beat together until smooth. Pour into greased and floured baking dish and bake in preheated oven for 30-35 minutes, or until toothpick comes out clean.
Let cool. Sprinkle with a little powdered sugar and serve.

*Inspired by THIS Cocoa Cake Recipe.

Quinoa Bake (Easy)

Posted on November 5, 2015February 8, 2016 by Busy Mom

This is a very easy and tasty quinoa bake or quinoa pie recipe. Since I didn’t already have cooked quinoa in my refrigerator, I cooked some the night before making this recipe. So really I just had to steam and chop some veggies and mix everything together and bake.

The cheddar cheese adds a lot of flavor to this quinoa dish and it tastes great alone, but we sometimes enjoy dipping our bites in a little ketchup.

Quinoa Bake

Ingredients:

2 C. cooked and cooled quinoa
2 eggs
1/2 tsp. kosher salt
about 2 C. medium or sharp cheddar cheese, shredded
2 C. cooked veggies, chopped small (I used broccoli and yellow zucchini)

Instructions:

Preheat oven to 350 degrees F. and grease two 9-inch circular cake pans.
Stir all ingredients together in a bowl. Put half the mixture in one pan and the other half in the other pan.
Bake in preheated oven for 15-20 minutes. Remove from oven, let sit about 5 minutes. Gently cut into pieces with a rubber spatula and serve warm.

Which veggies will you add to your quinoa bake? Please comment and let us know how it turns out!

*Inspired by THIS recipe.

Vegetarian Burritos (Black Bean & Sweet Potato)

Posted on October 30, 2015February 8, 2016 by Busy Mom

Burritos have to be one of my favorite foods. I love the variety of ingredients you can add. It’s really like a meal itself.

I’ve been wanting to make black bean and sweet potato burritos for a while now, and finally got around to it. Yay! We were surely not disappointed. The black bean and sweet potato mixture makes these vegetarian burritos very healthy and very tasty!

I hope you enjoy these burritos! And be sure to check out THIS vegetarian burrito recipe too— it’s another great one!

Vegetarian Burritos (Black Bean & Sweet Potato)

Ingredients:

2 small/medium sweet potatoes, peeled and chopped into small cubes
1 jalapeno, seeded and diced
1 small red onion, diced
1/4 tsp. ground black pepper
1/2 tsp. salt (plus a little more if needed)
1 tsp. cumin
1 tsp. chili powder
2 tsp. olive oil
1 (15 oz) can black beans, rinsed and drained
juice of 1 lime
1 1/2 C. grated cheese (I used Monterey Jack because that’s what we had, but you can also use cheddar)
about 1/2 C. chopped cilantro (more or less depending on your preference)
sour cream and diced or sliced avocado
6-8 soft taco sized whole wheat tortillas

Instructions:

Preheat oven to 425 degrees F. and pull out a rimmed cookie sheet.
Combine cubed sweet potatoes and diced jalapeno and onion into a medium mixing bowl. Add black pepper, salt, cumin, chili powder and olive oil. Stir together and then dump onto baking sheet. Roast in the preheated oven for about 10-15 minutes, or until veggies are tender but not too mushy.
In the bowl, stir together the rinsed and drained black beans, lime juice and grated cheese (and cilantro if you want). When the veggies are done, stir them into the black bean mixture. Now you have some really delicious burrito filling!
Add some of the filling to each tortilla, adding some sour cream and avocado (and cilantro if it isn’t already added to the filling mixture). Fold up into a burrito and serve. (If you want, you can just put the filling in the burritos and serve with the sour cream and avocado on the side or on top of the burritos).

So many fresh ingredients in this recipe!

*Inspired by this BLACK BEAN AND SWEET POTATO BURRITOS recipe.