It’s always a struggle to get dinner on the table when you’re a busy mom, torn between work, kids, and, well… life. But it’s not impossible. With the right skills and tools, anyone can do it! I am thrilled to be partnering with Craftsy and Chef Ryan Scott to share with you some favorite dinner prep tips – that work even if you’re overwhelmed!

When it comes to cooking for my kids, I know I have no other choice.

It’s not that I don’t LOVE  a good home-cooked meal. It’s just a matter of… time. I need to be able to “set and forget” at least 50% of the meal prep, and I struggle with creating a few dishes for a balanced meal.

And the moment a recipe uses more than one pot, I run. I don’t even have space in my sink for two pots. But if I want to serve my kids a protein, a vegetable, and some carbs, how do I do that without using MULTIPLE recipes?

But one-pot meals often require more of a scientific formula. Meaning, even if I’m NOT a chef, I actually have to know what I’m doing, beyond tossing Italian Seasoning spice mix into every recipe I make (true story.)

I’m thrilled to share with you today a brand new Craftsy class, featuring Emmy-award winning chef Ryan Scott and NBC News weather anchor Dylan Dreyer, designed to teach you how to nail those one-pot dinners. 

This class helps moms like me (and dads!) cook healthy, wholesome dishes using a single cooking vessel for the entire meal.

Scott has also shared some of his favorite tips for busy moms to handle dinner – and to do an amazing job at it too!

Here are his favorite dinner prep tips for busy parents:

Use one pot:

As I mentioned above, one pot is non-negotiable for me. But it doesn’t have to end at mac ‘n cheese.

One pot can mean anything: from sheet pans to skillets. But the catch is: you only need one of them, and your ENTIRE MEAL is cooked inside! Here’s to reclaiming your dishwasher real estate! So pull out your slow cooker or your cast iron frying pan and get cookin’.

“One Pot Cooking” will teach you how to use these tools to create wholesome, nutritious, and delicious meals using only one of the above.

The cool thing is that you can really do anything: salmon with a side of asparagus (my picky kids eat both!). Or try a lasagna in a single skillet.

Watch this video to see what I’m talking about:

Which brings me to Chef Ryan’s next tip:

Be equipped:

Chef Ryan shared with me his three essentials for one-pot cooking:

1. Especially if you can’t be bound to the house all day, a slow cooker is  your best friend.

“Slow cookers are great,” says Chef Ryan. There’s so much you can make in them – if you understand the way it works.

2. But you don’t need to limit yourself to slow cookers. Chef Ryan explains: “One pan meals are my favorite you.  There are many vessels that can be used as your ‘one pan’ from cast iron skillets, to roasting pans, to sheet pans, they all work for different uses!”

3. Ever found a delicious recipe but didn’t have the time to run out and buy all the essential?

“A well stocked pantry is essential to making easy recipes. Use ingredients that are versatile and shelf friendly,” shares Chef Ryan.

For me, that means knowing which basics my kids will eat. I keep our ten favorite condiments handy (4 types of vinegar – balsamic, apple cider, wine, and white), as well as a few types of oils. Perishable vegetables like broccoli, corn, peas and tomatoes I keep canned or frozen. I also make sure to be stocked with dried goods that aren’t perishable, and with protein options beyond chicken and meat, such as canned chick peas and fish.

Don’t compromise on nutrition:

“I find people only consider one-pot meals as crock pots or slow cookers which is not true. A one pot meal is simply using one vessel to cook your food. Use good nutritional ingredients and don’t go crazy with unhealthy ingredients.” says Chef Ryan.

And I agree with him about this misconception. Like I said above, one pot meals doesn’t need to mean mac ‘n cheese. Chef Ryan teaches how to cook with real ingredients so that you can feed your family only the best – without it taking a toll on your own health.

More tips from Chef Ryan for busy moms:

Chef Ryan shared some extra tips to keep in mind when prepping dinner:

1. Have fun

2. Be creative!

3. Know how to use your kitchen staples

4. Utilize leftovers

5. Make sauces in batches that are universal and delicious

Learning to cook one-pot meals can really free up your  time so that me-time and self-care can once again become a reality in your life. They can help you spend more quality time with your kids rather than frantically cooking three separate dishes so that you feed your family a balanced meal.

One Pot Cooking Craftsy Class:

Chef Ryan says that the one thing you can expect from this class is a “full crash course on how to make the easiest meals. Yes, full meals!”

Think you can’t afford it? Think again!

“One Pot Cooking” is a Craftsy class. You can either pay a one-time fee of $40 to get this class. Or you can sign up for the full video subscription – Craftsy Unlimited – where you’ll get acess to many exclusive video tutorials and courses. The cost is just $14.99 a month or $120 if you go for the annual subscription.

Still not sure? You can sign up for a free trial and give “One Pot Cooking” a try!

[convertkit form=5126235]

Loved this? Check out more posts designed to simplify your life as a mom:

• How to avoid sibling jealousy with a new baby
• Kids’ Learning Apps and educational screen time activities
• Food Allergies and your School: 7 reasons they’re so strict!

The post 8 Simple Dinner Prep Tips for Busy Moms appeared first on Moms and Crafters.

We’re gearing up on the holidays once again! This year, I’m trying things a little differently. I will be aiming to be more organized, less stressed and try to have things running more smoothly. I have partnered with De’Longhi to share with you our favorite holiday dish, with some tips to streamline your holiday prep. 

Holidays are a joyous time, but they can be quite stressful. Between the shopping, the cooking, the cleaning and the all around state of frenzy, it’s no wonder we are worn out by the time the actual big day arrives! Having an extra cooking appliance on hand really makes a difference! 

There are so many courses to cook and bake, and an easy way to get stressed is not enough oven space. I try to organize my cooking by preparing the parts of the meal that all cook at the same temperature all at the same time. But what often happens is that I have six items going in at 350, and one thing at 425 – and that one item takes more than double the amount of time to cook, really messing up my schedule. 

My potato kugel recipe that I love making for every holiday is the biggest culprit. I like to bake it at a higher temperature, and it takes a long time too.

Having the De’Longhi Livenza convection oven in my kitchen is really making a difference to my cooking this year. 

My favorite holiday dish, my delicious golden potato kugel, is also the most prep-intensive. I really need to be well-planned in order to be able to fit it in.

The Livenza Oven System makes it easier for me, by cooking faster and more evenly. It helps keep the rich flavor of the kugel intact, and hardly takes up space on my countertop.

It can cook a variety of dishes with its roast, broil, or bake features. You can prepare whole chickens, pizzas, and more with the convection cooking precision. This way, I know my kugel comes out perfectly crisp on the outside, and soft and creamy on the inside every time.

7 Ways to Streamline Your Holiday Prep:

1. Plan ahead:

Make sure to make a menu plan of anything you plan to cook and serve at your holiday meals. This will help you keep track of what you still need to do, and what you need to buy. It’s a great way to clear your brain  a little and to see what you need to serve at a glance.

This can also help you organize your cooking routine better, and figure out when to make what.

Use the De’Longhi Livenza dedicated recipe app (available via Google Play or the Apple App Store) to find new exciting things to work into your menu plan!

2. Prep in advance:

Advance planning also lets you prepare ahead of time. 

A great way to keep your meal preparations move along at a faster rate is doing some prep work the night before. Peel and slice veggies, marinate meats, and move frozen foods to the fridge.

You can even prep your own breakfast the night before, so that you’ll have the energy to get things going the next day!

I also like to cook a week or so in advance and freeze. With my potato kugel, I cook it most of the way, and take it out just before the top gets golden and crispy.

The De’Longhi Livenza convection oven has a defrost option among its eight presets, so that I can use my freezer to its fullest without compromising on the quality of my food. I can keep with my regular cooking times, without worrying that the inside is still frozen.

3. Gain extra counter-space and cook faster:

While the convection oven sits directly on my counter-top, it actually ends up saving counter-space! Instead of having trays of food waiting for an available oven rack, I am able to utilize both my regular oven and the convection oven to work at the same time.

The oven is insulated to maintain its temperature, and the three heating areas make sure that the heat is evenly distributed! My dishes are ready faster, and I get to go to sleep at a (slightly more) normal hour. 

It also has an internal temperature check so that I know my meal is cooking right.

4. Use disposables:

Yes, it’s okay to use disposables. While I love the look of pretty glass dishes, and I love doing good for the environment, when it comes holiday prep, I know I need to cut corners sometimes.

We actually recycle our aluminum pans, so that takes a little bit of the guilt away! This helps especially when you’re freezing in advance – just pop it out of the freezer and into the oven!

5. Don’t get overheated:

I love to cook, but I hate the part that comes along with it- sweating and getting overheated. Only cooking one or two things for dinner the night before the holiday?

Don’t heat up your whole kitchen. Insulated to maintain heat, the De’Longhi Livenza oven will do the job just as well (if not better!) without getting your house stuffy and hot. The pre-programmed settings help take the guesswork out of cooking and make things even simpler on a busy day. 

6. Use chafing dishes:

Struggling to keep your food properly heated while serving? I’ve found chafing dishes to be the way to go. They are mess-free, and my oven doesn’t have to stay on for extended periods of time.

The De’Longhi Livenza convection oven also has a keep warm setting, which I like to use for things like my onion soup that has already been prepared in individual crocks. 

7. Set timers!

How many times have you been cooking a bunch of items at the same time and forgot about one tray of vegetables roasting, and it burnt to a crisp? Not just me, then? Ok, good. 

The De’Longhi Livenza Convection Oven features a built-in timer so that you can make sure you don’t forget about your favorite dish!

Ready for the recipe? The De’Longhi Livenza helps me make the most of my time and space, while cooking my potato kugel to perfection!

That’s it!

It’s not too hard to streamline your holiday prep, so that you have more time to make the family favorite dishes that you love!

How do you streamline your holiday prep? Comment below!

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

The post How to Streamline Your Holiday Prep appeared first on Moms and Crafters.

Thinking of a new tuna recipe? Find out how you can make deep-fried tuna fishcakes in less than an hour by reading this post.

Whether it’s canned or fresh tuna, it cannot be denied that tuna is one of the most amazing fishes around. This friendly pink fish tastes very good, too, which explains why it is one of the more popular seafood.

Tuna is very versatile, too, as it can be cooked in many ways. It can be grilled or cooked in a skillet. You can also bake it. In this post, I will teach you how to deep fry tuna fishcakes.

What is tuna?

A member of the mackerel family, tuna is a saltwater fish that is extensively fished. It has a mild to moderate flavor. The fact that it reproduces at a very early age makes it so widely available in the waters. This also explains why tuna is relatively cheap unlike other fishes such as trigger fish and the expensive trout.

I guess every one of us is familiar with canned tuna. The first canned tuna was produced in 1903 and quickly became popular because of its taste, affordability, and versatility. It can be canned in edible oil, brine, and water.

What are the health benefits of tuna?

Disclosure: this post is purely informative and does not serve as medical advice. Do not make dietary decisions based on it, and always listen to your doctor above any advice you find on a blog.

Like other fishes, tuna is rich in omega 3 fatty acids that can help in reducing risks of cardiovascular diseases. In fact, a 3-ounce serving of tuna already has 89 milligrams of DHA or docosahexaenoic acid and 13 milligrams of eicosapentaenoic acid or EPA. Both are omega 3 fatty acids that can slow down plaque formation in the blood vessels, prevent heart attack and stroke.

Aside from that, omega 3 fatty acids can make you happy. Along with tryptophan which is also found in tuna, omega 3 can induce the neurotransmitters in the brain to secrete more serotonin or the happy hormone. This can improve your mood in the process.

Tuna is also a very good weight loss food because it is low in calories. It can be a good replacement for fatty meals, allowing those who want to lose or control their weight to minimize their caloric intake. In fact, a 3 ounce serving of cooked tuna contains a mere 110 calories.

Of course, the way you prepare tuna can have an effect on the calorie intake. For instance, if you serve tuna salad with mayonnaise, then expect to get more calories than the usual.

Finally, tuna can lower blood pressure because it is high in potassium and low in sodium.

How to buy fresh tuna

In case you get the chance to buy fresh tuna, look for those with a moist flesh. Choose tuna that has a fresh and pleasant smell, too.

When buying tuna, remember the signs of an aged fish such as gapping, or when the meat begins to separate into flakes. Tuna steaks also turn brown quickly. Avoid those that look dull or very brown as these are likely to be old.

I suggest that you cook tuna on the same day that you buy it. Of course, you can always freeze tuna to extend its shelf life. You can then thaw it in the refrigerator in 1 to 2 days before cooking.

Deep-fried tuna fishcakes Recipe:

While this is mainly an appetizer, it can also be a good meal for dinner or lunch if you are trying to lose. It’s easy to prepare as you would only need around 30 minutes to prepare it. This recipe makes 8 appetizer size croquettes.

Ingredients:

• On pouch of albacore tuna, drained and shredded
• Two teaspoons of Dijon mustard
• Two green onions, chopped
• Two eggs, beaten
• One teaspoon of lemon juice
• Half teaspoon of kosher salt
• Quarter teaspoon of ground black pepper
• One cup of panko breadcrumbs
• Olive oil

Recommended Equipment:

• 1 medium-sized mixing bowl
• Measuring Cups 
• Sauté pan
• Cooling rack

Step by step guide:

1. Set the tuna, eggs, onion, mustard, salt, pepper and lemon egg into a mixing bowl. Add a quarter cup of the bread crumbs then stir well to combine.
2. Divide this into eight rounds. Set aside on a pan and let it rest for 15 minutes.
3. Place the other bread crumbs into a plate. Coat each round in the bread crumbs one at a time.
4. In a sauté pan placed over medium heat, pour just enough oil so that the bottom of the pan will be well covered. Add the croquettes and then cook on each side for 2-3 minutes.
5. Remove from the pan and place on a cooling rack set over a pan lined with paper towels. Let the croquettes cool before serving.

As you can see, tuna can be turned into delicious and nutritious fishcakes. This one is a no-sweat recipe that you can try at home. I am sure the kids will like it, too.

Like this recipe? If so, please share this on your Facebook feed. You can also tweet it. Let’s spread the word about the many good things about the amazing fish called tuna.

[yumprint-recipe id=’19’] 

Photos: depositphotos.com

The post Deep-Fried Tuna Fishcakes appeared first on Moms and Crafters.

For those of you who are not familiar with kugel, it’s pretty much a Jewish casserole.

Update: this recipe has moved and been improved! Check it out here!

Update: this recipe has moved and been improved! Check it out here!

Update: this recipe has moved and been improved! Check it out here!

What will you be making this spaghetti squash kugel for? Comment below!

Get the book!

Love to relax, love to cook? The Color-in Recipe Binder is a unique concept in coloring books for adults. Create a keepsake journal while keeping  your favorite recipes on hand.

You can get it in print on Amazon, as an instant digital download on Etsy, or as an  instant digital download below!

The post Spaghetti Squash Kugel Recipe appeared first on Moms and Crafters.

What do you do when you have leftover chicken, but want to switch it up? You make something new. This delicious quinoa salad can be served warm or cold (well, it’s technically only a salad if it’s cold?) I served it at room temperature.

We have been having lots of quinoa lately as I’m cutting down carbs to lose weight. I love quinoa as a white pasta alternative. Bonus points: it’s got protein!

This easy dinner can be made with leftover turkey, making it a great choice for the day after Thanksgiving. And it doesn’t feel like leftovers! When I made it, I had not enough broccoli, not enough chicken, and overripe tomatoes. You can adapt the concept and make whatever you want. Any roasted veggies would go great with leftover poultry or meat.

Overripe vegetables are a great option for roasting. I roasted these heirloom tomatoes that I had picked when we went vegetable picking. They were rich and added lots of flavor. The quinoa is mild enough to go with a variety of flavors and really fleshes out your dish.

How to make leftovers quinoa salad:

• Bring one cup of quinoa and two cups of salted water to a boil.
• Reduce to a simmer and cook until all the water is absorbed, about twenty minutes.
• Chill.
• Add your leftovers from the fridge – I put in chicken (take it off the bone of course) and roasted broccoli.
• Roast your overripe tomatoes and add it in as well. (Drizzle with olive oil, sprinkle with salt and Italian seasoning, and roast on 450 for about half an hour)
• You can season it if you want with soy sauce, sesame oil, or a little bit of oil.
• Other things you can add to this quinoa salad: roasted peppers, zucchini, eggplant; strips of leftover beef or turkey; leftover hot vegetables or beans.

This leftovers quinoa salad is the perfect way to make a new dish out of your leftover chicken, turkey, vegetables, or overripe produce.

Switch it up to make it something your family will really enjoy for an easy, kid-friendly dinner idea. I have included a printable recipe card below that shows how I made it, but it’s really a very rough guide. Do it how you want.

[yumprint-recipe id=’13’]

The post Leftovers Quinoa Salad Recipe appeared first on Moms and Crafters.

I’ve been finding it extremely frustrating every time I read somewhere “weight doesn’t matter. Feel good about yourself even if you’re big.” I understand that the message is one of a positive body image, but personally, for myself, I want to lose my extra weight because I want to feel good. I can’t move. I don’t feel healthy. I feel sluggish and my thighs rub.

Disclosure: this post contains affiliate links.

I was that girl who you always hated because she could eat anything and stay slim. N0w, I’m the girl who gains weight while breastfeeding and doesn’t lose weight. For me, it’s not about appearances. It’s about being able to feel good again and do what I want to. I want the energy to play with my toddler, take my boys for walks, build something…

This quinoa salad recipe makes a perfect healthy fridge staple!

One of my issues with healthier eating is that I don’t have time. My diet mentality has been with food replacement, since breastfeeding makes me hungry. I try to get the most out of the calories I eat. But too many healthy foods require time to prepare and even to reheat before eating.

This quinoa salad recipe doesn’t need to be heated – it’s great cold or room temperature. It’s quick to prepare – only a single pepper needs heating! And it only uses one dish (besides for the storage container you keep it in.)

I prepare the quinoa and frozen peas in a 2 quart saucepan and then store it in the fridge in a mixing bowl covered with plastic wrap. Alternatively, you can just use a covered mixing bowl which is slightly more convenient (I really need to get myself one!) When I’m ready for an easy meal, I pull it out and grab some to eat while getting work done.

You can vary the proportions however you’d like. I do a larger proportion of quinoa as listed below. You can also halve the quinoa and double the veggies for more of a salad feel. I’m breastfeeding and going for higher protein content, which is why I up the quinoa amount.

Easy + Healthy Garden Quinoa Salad Recipe:

Scroll down for the printable version.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water (salted)
• 1 package (16 oz) frozen peas
• 1 (15 oz) can naturally sweet yellow corn
• 1 red bell pepper, cubed

Instructions:

1. Add your salted water, quinoa, and peas to a saucepan. Bring to a boil
2. Reduce to a simmer and cook until all the water is absorbed, about 15-20 minutes.
3. Add your corn and pepper.
4. Serve chilled or at room temperature.

As you can see, there is no dressing involved. Your quinoa salad gets flavor naturally from the ingredients, including a hint of sweet with the use of sweet vegetables. It has salt in the water which keeps it from being bland, but you can add salt when you’re finished if needed.

I hope you enjoyed this garden quinoa salad recipe! Which healthier dishes do you keep handy for quick eating? Comment below!

[yumprint-recipe id=’11’]

The post Garden Quinoa Salad Recipe – healthy and easy! appeared first on Moms and Crafters.

And you know what? It turned out delicious! I could not believe when the sauce thickened up and I taste-tested that first piece of pasta. The noodles were a bit more el dente than I usually prefer and the dish didn’t have my trademark overwhelmingly salty taste – which probably isn’t a bad thing – but that could easily be corrected with a hit of Maldon after cooking.

Disclosure: this post contains affiliate links.

I can honestly say that we will be making this recipe again. It was so quick and easy – literally just throw everything in one big pot and cook for approximately 15 minutes, stirring occasionally. Fewer dishes, less stirring, less work! While I’m all for “working for the flavor,” it was nice to have the option to make a delicious meal a little bit easier. This would be a great meal for the nights when you’re tempted to go through the drive-through or order delivery.

How One-Pot Pasta Works

The starch cooked off from the pasta thickens the sauce, counteracting the water that is used to cook that same pasta.

While I found that most flavours didn’t taste “watered down,” I noticed that the anchovies and salt seemed a bit tamer which I was fine to correct after cooking by adding a pinch of salt to my bowl. However, I do think it’s worth being aware of because the dish actually contained more salt than it tasted like – so it would be easy to serve this recipe to kids and not realize that it contains a decent amount of sodium from the olives, capers, anchovies, and optional salt. This is a recipe that you may need to adjust your normal quantities of herbs and spices for.

Also, because the starch is staying within the dish, your leftovers are going to be a bit firmer than when you have regular leftover pasta. I still found it delicious.

How to Make One-Pot Pasta Puttanesca

First, assemble your ingredients:

• 1-14 oz can tomato sauce
• 2 cups water or chicken broth
• 2 cups uncooked pasta
• 1/2 cup Kalamata olives
• 2 Tablespoons capers (brine)
• 1 cup grape tomatoes
• 3-5 anchovy filets
• 3 garlic cloves
• 1 teaspoon parsley (I used a paste, but you can use fresh)
• Handful fresh spinach, optional

Pit the olives, mince the garlic, and halve the tomatoes.

Place the water and tomato sauce in a large soup pan and give it a stir. Add all remaining ingredients, except for the optional spinach.

Bring to a boil over medium-high heat, stirring often, and reduce to simmer for 8-10 minutes. Taste the sauce halfway through and adjust the seasoning.

Stir in the spinach just before serving.

Here’s your free printable version of this One-Pot Pasta Puttanesca recipe:

[yumprint-recipe id=’7′] 

Have you ever tried a one-pot pasta? What’s your go-to meal for busy nights?

Be sure to check out these other quick and healthy family favorites:

Healthy Meat Sauce

Sunshine Salad Bowl

15-Minute Apple Chicken Curry

About the author: Jennifer Tammy is a trained psychologist and single mom who runs a Montessori preschool out of her home in order to stay home full-time with her daughter, Miss G. Every day, she shares easy recipes, parenting inspiration, and hands-on learning ideas on her blog, Sugar Spice & Glitter.

The post One-Pot Pasta Puttanesca appeared first on Moms and Crafters.

I’m always on the lookout for easy recipes to serve for dinner that are hearty and filling but not too involved. I know that most people wouldn’t serve just a soup for dinner but, yeah, I would and have. 

When looking for a soup that’s dinner-worth, it needs to be rich in protein and vegetables, as well as include some sort of starch to keep it filling. Broccoli and other dark, leafy greens are the perfect starting point because they are full of nutrients.

Disclosure: this post contains affiliate links.

Combine it with some garlic and onion (more veggies), cream cheese (protein), and some potatoes (a healthier choice of carb) and you have a filling, hearty broccoli soup recipe.

If you don’t want to serve it alone, you can add some cooked chickpeas to the finished bowl (but it REALLY doesn’t need that!), or serve it with bread or toast. 

The actual soup is very thick (of course, depending on how much water you allow to boil out) and it can be smooth if you blend it, or it can be chunky (that’s how we like it) if you just let the vegetables cook until super-smooth and break them apart with your mixing spoon.

Ingredients for the creamy broccoli soup recipe:

Ingredients for this broccoli soup recipe are staples you probably have handy – an essential for an easy dinner! Scroll to the end of this post for the printer-friendly version of the creamy broccoli soup recipe.

• 1 T olive oil
• 1 large onion
• 4 cloves of garlic
• 4-5 medium potatoes
• Half a bag (about 18 oz.) frozen broccoli, or a similar amount of fresh
• 1/4 lb cream cheese
• salt

How to make creamy broccoli soup:

1. In a large pot, heat your olive oil. Add the onion and garlic and saute until soft.

2. Peel and chunk the potatoes and add it to the onion.

3. Add your broccoli.

4. Cover it with water and season with salt.

5. Boil until the water is low and the vegetables are falling apart. Add your cream cheese.

6. Stir it, breaking apart the larger pieces and melting in the cream cheese. If you need to, you can blend it with an  immersion blender to make it smoother. 

Your delicious broccoli soup is ready to eat and sure to be a new family favorite! My toddler loves it – he followed every spoonful up with “mmmm!” I think he was pleasantly surprised, as he has been avoiding soups lately. 

What is your go-t0 dinner soup? Do you have a favorite that is filling and works as a full meal – or at least the main part? I’d love to hear about it in the comments below! Scroll down for the printer-friendly version of this recipe!

[yumprint-recipe id=’6′]

The post Creamy Broccoli Soup Recipe appeared first on Moms and Crafters.

Adding protein to my diet has always been a challenge. I’m not a big chicken and meat person, so I always find myself lacking. This delicious double chocolate protein shake packs in plenty of protein and gives my day a boost. And my toddler loves it too!

I was so excited to discover Integrated Supplements’ Whey Isolate protein powder! It helps me pack in extra protein into a simple drink such as this protein shake, and it is full of flavor too. Even more importantly, it’s certified Kosher by the Orthodox Union (OU-Dairy), which means that it fits with my strict dietary needs. 

This double chocolate protein shake was sweet, rich, and packed with protein. My toddler enjoyed a cup of it too – and he’s so picky! It really is a good, easy protein for toddlers or other children who are fussy and don’t get much protein. The peanut butter was added for my husband, who loves anything with good old PB, making this a drink for the whole family!

Before I share with you more details about the Whey Isolate protein powder, here’s the recipe (you’ll find a printable version at the bottom of this post):

Double chocolate protein shake recipe:

• 2 scoops Integrated Supplements Whey Isolate protein powder in chocolate flavor
• 1 Packet hot chocolate mix (you can substitute this for some cocoa powder and powdered milk if you want it less sweet.)
• 12 oz milk
• 4 ice cubes 
• 1 T peanut butter (use natural if you’d like it slightly less sweet.)

Directions: Blend in a blender until all the ingredients are thoroughly mixed. Serve and enjoy!

The total recipe makes about 15 oz. and has roughly 36 grams of protein in it (with the added peanut butter and milk). This is an amazing boost for pregnant mothers, who need 1/3 more protein than normal.

About Integrated Supplements Whey Isolate protein powder:

I am so excited to have discovered this healthier, safer option to boost my protein intake. Here are some things that set this product apart:

• It’s certified Kosher (OU-Dairy).
• It’s naturally sweetened with Lo Han extract and fructose, for a pleasant, not bitter, taste.
• Integrated Supplements’ Whey Isolate protein powder comes packaged much more efficiently than the industry standard. You get the same amount in a smaller jar that fits into your pantry, and the clear jar means you can know when you’re low. This is so important for me, with the tiny apartment I live in!

• The jar is 100% recyclable, making it a better option for the environment.
• It’s a filtered whey protein – no clumping means you need to add less water (as little as 4 oz.) It also has a more pure taste, and 30% more protein per serving than concentrates.
• It also has lower amounts of fat, lactose, and cholesterol per serving.
• It comes in four delicious flavors: Chocolate and Vanilla can be purchased in Target stores and online, and Chocolate Mint and Strawberry can be purchased online. They are also available with Target’s 5% subscribe to save option.

Connect with Integrated Supplements: 

Learn more about Integrated Supplements   |   Purchase Integrated Supplements’ Whey Isolate Protein   |   Facebook   |   Twitter   |   Instagram

[yumprint-recipe id=’4′] 

The post Wicked Double Chocolate Protein Shake Recipe appeared first on Moms and Crafters.

This easy tomato dip recipe is very versatile.

You can switch it up, replacing the cilantro with your favorite herb. You can make it more or less garlicky and even try adding in some raw onion. 

Disclaimer: This post contains affiliate links.

It can be served in a variety of ways. 

I serve it at the beginning of Sabbath and holiday meals with Challah bread, alongside guacamole, hummus, my famous eggplant dip, and matbucha dip. You can serve it at a party with chips, with crackers, flat breads, melba toast, or whatever your crowd will like. 

It has so few ingredients, you likely have them all handy!

One thing to be aware of: 

This dip produces a lot of juice. I don’t like to strain it as I fell like it’s good juicy, but you can definitely remove the loose liquids before serving. I usually store it in the juices and remove it with a slotted spoon to a pretty dish.

This tomato dip is as easy as it gets – gather the ingredients in your food processor, with the double blade, not the shredding/slicing blade.

A lot of the flavor will be influenced by how much cilantro you put in, as that is a strong ingredient here. I put a few sprigs.

Pulse it for a few seconds and you’re done!

Pour it into a container to be stored (it stores for a week or so, since all the ingredients are raw, but it’s best fresh) or a dish to be served immediately. I like to spoon it out to see how the consistency is without all the accompanying juices.

If you’d like, instead of adding all the ingredients to the mix right away, you can add the liquids after you process the tomatoes and remove the juice, if you want those flavors to come across stronger. 

Meanwhile, munch and enjoy!

[yumprint-recipe id=’3′]

The post Easy Tomato Dip Recipe appeared first on Moms and Crafters.