August, 2015 | C&J Nutrition

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Month: August 2015

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PB & Chia J allll day.

PB & Chia J allll day.

5 Ingredient Peanut Butter Chocolate Cookies 🍪⁣
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If you are looking for a super easy, peanut buttery, chocolatey cookie with minimal ingredients and minimal mess, make these lil treats. ⁣
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👍 Awesome for a low-key baking project with kids because there is no flour or baking soda involved to get everywhere. Not that I’m against those fun messes, but I’m all about keeping things simple right now...so these were perfect. ⁣
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I’m not sure who to credit for the original idea for this genius recipe as I’ve seen many different variations using this flourless method. In fact, my mom used to make a delicious one at her NJ bakery and I think it was one of her best sellers! This is my take on it. A lot peanut buttery, lightly sweet, and chocolate swirly. ⁣
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RECIPE 👇⁣
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1 cup PB (I used all natural - just peanuts + salt)⁣
1 egg (or flax egg)⁣
1/2 - 2/3 cup maple syrup⁣ (depending your sweet tooth)
1 cup rolled oats ⁣
1/4 cup semi-sweet chocolate chips⁣
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Preheat oven to 350 degrees.⁣
Mix peanut butter, maple syrup, and egg until smooth.⁣
Add oats gradually until combined. ⁣
Microwave the chocolate chips in 30 second increments until melted. Let cool just slightly so it’s not hot, then gently swirl the chocolate into the batter. ⁣
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Scoop cookies into 1-1.5 tbsp scoops onto a greased baking sheet, or one with parchment paper. Bake for 10-12 minutes. Cookies will be soft when done. While they are still warm you can flatten the tops with the back of a fork, creating a criss cross pattern. Or you can skip that step! Let cookies cool for at least 10-12 minutes⁣
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Makes 15-20 cookies depending on the size.⁣
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Devour! 😍 I love these with a glass of @oatly. ⁣

Another week another hearty soupy stew. This one i

Another week another hearty soupy stew. This one is pasta e fagioli, a traditional Italian pasta and bean soup. I served it last night for family dinner along with baked fries, broccoli, and “sprinkle cheese” aka parm, so both kids had something they like to fill up on. Elodie, our 2 year old tested it out by first dipping her fries in the soup, then ate a bunch of it. I blended about 1/3 of the soup with the beans to give it a slightly thicker more stew like consistency. It was even better for lunch today! 🤤

Veggie loaded turkey chili on repeat this week. I’ve been making a lot of my usual recipes serve more by adding even more veggies. This not only gives our fam more veggies in each bite, but it also helps the non plant based proteins we eat go farther. In this version I added shredded carrots, corn, and baby spinach to our traditional turkey chili, the beefed up the canned tomatoes and broth to account for the extra ingreds.
Are you finding ways to add more plants to your regular family recipes?
#cjnutrition #thewayweeat #moreplants

Strawberry Chia Jam 🍓(RECIPE below)⁣ ⁣ 4 in

Strawberry Chia Jam 🍓(RECIPE below)⁣
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4 ingredients, about 20 minutes, and you’ve got a delicious healthy jam spread to use for PB&Js, on top of waffles, in yogurt, or whatever your jam 😉⁣
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INGREDIENTS⁣
1 cup frozen strawberries (roughly chopped) ⁣
1/4 cup fresh orange juice⁣
1/4 cup water ⁣
1 teaspoon orange zest⁣
1 tablespoon chia seeds⁣
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TO MAKE:⁣
1. Add strawberries, orange juice, and orange zest, to a small saucepan. Bring to a gentle boil then reduce heat to simmer. Cook for 10 minutes mashing the strawberries with a potato masher or fork while cooking. For a very smooth jam you can purée with a hand blender while in the pan. ⁣
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2. Whisk in the chia seeds, then remove from heat and let sit for at least 10 minutes to allow the chia seeds to thicken the jam. ⁣
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3. Refrigerate in an air tight container. ⁣
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#chiaseeds #healthyrecipes #chiajam

Who has kids that just looove bars? 🙋‍♀️🙋‍♀️
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Our fam definitely relies on them at times for convenience, taste, and snack variety...especially since I've got a more selective eater (who loves these), which can make variety a challenge. As parents, many of us in this community are lucky to have so many options to choose from in terms of what, when and how to feed our children. Our challenges with food are real, but they are privileged ones. ⁣
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The reality is that many parents around the world deal with a much larger issue - the one of not knowing when or if their child will eat AT ALL. In fact, there are 1 in 4 children worldwide who do not have the nutrition they need just to survive. 😞⁣
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This season I've partnered with @Thisbar in hopes of keeping the holiday spirit of giving alive and to help raise awareness. For every purchase of @Thisbar you send a packet of life saving peanut-paste filled with nutrients to a child in need. ⁣
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👉 There are at least 17 MILLION children suffering from acute severe malnutrition that need this help. 8,000 of these kids die each day from malnutrition. ⁣
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👉 But research shows that getting nutrition within the first 2 years of life offers kids a much better opportunity to thrive.⁣
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❤️ Please join me in supporting hunger this season. You can do so really easily buy purchasing @Thisbar using my 25% off discount code: STEPHANIE25. They make awesome stocking stuffers and school gifts, or to have on hand during your travels. ⁣
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If you want to do more please consider supporting one of their partner organizations @actionagainsthunger and @secondmilehaiti ⁣
NOTE! This Saves Lives kid's bars make an awesome donation to your local school since they are top 5 allergen free. My daughter's preschool was thrilled when I suggested adding them to their list of approved snacks/treats that parents are allowed to bring in. And I feel great about having them as options for plane travel, or when we have play dates with my 5 year old's best friend with a severe nut allergy. ⁣
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This post is not sponsored, but @thisbar sent me #samples of their new bars to try.
#thissaveslives #weeattogether #actionagainsthunger

Beyond grateful for these turkeys!! 🦃🦃 A ver

Beyond grateful for these turkeys!! 🦃🦃 A very happy Thanksgiving from ours to yours.

Soup of Farro with Tomatoes and Greens (recipe dee

Soup of Farro with Tomatoes and Greens (recipe deets below). This was like a warm hug. I always forget how much I adore farro until I make it again. It’s chewy texture really makes this soup.
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Family feeding note: The girls didn’t try the soup although they were curious and my youngest ate some parm cheese out of my bowl. I served farro on the side and they both had some dressed with olive oil and Parmesan cheese! We also served bread, salad and chopped raw veggies, and beans on the side, so everyone had something to eat. This is how I serve fam meals when the main is something they’re still learning to like (right now most mixed soups aren’t in favor.) ⁣
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✨RECIPE ✨
Ingredients⁣
1 tbsp olive oil⁣
1 medium onion, chopped⁣
2 medium carrots, chopped ⁣
2 cloves garlic (medium), minced ⁣
2 cups canned diced tomatoes ⁣
4 cups chicken or veg broth⁣
1 cup farro⁣
4 cups fresh baby spinach ⁣
1/2 teaspoon salt⁣
1/4 teaspoon black pepper⁣
1/4 cup grated pecorino or Parmesan cheese⁣
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Heat the oil. Add the onion, celery and carrot. Cook until they begin to soften, about 4-5 minutes. Add garlic and stir for another minute or until fragrant. Add tomatoes, broth, and farro. ⁣
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Bring to a boil then lower heat and simmer until the farro is tender, about 30 minutes. Add salt and pepper. Stir in spinach until wilted. Serve topped with Parmesan.

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