Chef Mom

 roasted brussel sprouts

Recipe from Wives with Knives

Prep time: 5-10min

Cook time 20-27 min (depending how crispy you like them)

  • 1-1/2 lbs. brussel sprouts
  • 3 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  1. Preheat oven to 425F. Line a baking sheet with aluminum foil or use a silpat mat.

  2. Trim tough outer leaves from brussel sprouts and cut in half. In a large bowl toss brussel sprouts with 2 tablespoons olive oil, salt and cracked pepper to coat thoroughly.

  3. Transfer the brussel sprouts to the baking sheet and roast until tender and nicely browned, about 20 minutes.

  4. Put the hot brussel sprouts back into the bowl and toss with the remaining tablespoon olive oil, balsamic vinegar and honey. Be sure they are coated well.

  5. Put back on the baking sheet and bake another 5-7 minutes. Season with salt if necessary and serve. Delicious served warm or at room temperature.

 Crispy Baked Drumsticks

Recipe and Image is from Eating Well

Makes: 4 servings, 2 drumsticks & 2 tablespoons sauce

Active Time: 20 minutes

Total Time: 45 minutes

  •  2/3 cup fine dry breadcrumbs, preferably whole-wheat (see Note)
  •  1/2 teaspoon paprika
  •  1/2 teaspoon onion powder
  •  1/2 teaspoon salt
  •   5 teaspoons canola oil
  •   1 large egg
  •   8 chicken drumsticks (about 2 pounds total), skin removed, trimmed

Honey-Mustard Sauce

  •   1/4 cup nonfat plain yogurt, preferably Greek-style
  •   2 tablespoons Dijon mustard
  •   2 tablespoons honey
  •   Freshly ground pepper to taste


  1. Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.

  2. Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.

  3. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.)

  4. Place the chicken on the prepared rack. Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.

  5. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

Tips & Notes Make Ahead Tip: Cover and refrigerate the sauce (Step 4) for up to 3 days. Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Apple Pie Bites 

Prep time
15 mins

Cook time
12 mins

Total time
27 mins

Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

Serves: 8 apple pie bites

Recipe from:

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper.

  4. Evenly distribute brown sugar mixture onto each triangle. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle.

  5. Wrap crescent roll dough around each apple. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

  6. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Frozen Banana Yoghurt Bites

Recipe from:

Eats Amazing

Makes approx 12 cupcakes


  • 1 large ripe banana
  • 150g Yoghurt of your choice (we used natural yoghurt)
  • Handful of dried banana chips (optional)
  • Reusable cupcake liners or paper
  1. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).

  2. Peel the banana and pop it onto a plate. Mash up with a fork until most of the lumps have gone. Young children might find this step easier to do with a potato masher if you have one.

  3. Tip the mashed banana into a bowl and dollop in the yoghurt. Whisk together until well combined.

  4. Using a spoon, dollop some yoghurt and banana mixture into the bottom of each cake case until all the yoghurt has gone. Top with the banana chips if wanted. We topped half of ours with whole ones and half with broken pieces, both ways looked great!

  5. Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.

  6. Once frozen through, remove from the cases and serve (or bag up and pop straight back in the freezer to eat later). These are great to munch on straight out of the freezer as a healthy snack or dessert, or for a fun breakfast idea you could throw a few into a bowl of granola or cereal, yum! You could even pack these in a lunch box – the yoghurt will melt enough to eat with a spoon by lunch time but it will still be lovely and cool and make a tasty and healthy dessert.

Strawberry Banana Sorbet 

Photo from Super Healthy Kids

Recipe by: By Renee Kohley on, please view the recipe here: Super Healthy

  • 3 cup, sliced – Strawberries
  • 2 medium – banana
  • 1 medium – lemon
  1. Put the strawberries and bananas on a plate in the freezer for an hour. To save this step, you can make up pre-portioned out bags ahead of time so you can just pull out a bag when you want to make your sorbet!

  2. Once the fruit has been in the freezer for at least an hour, put it in your food processor or blender along with the lemon juice and process until smooth – scrape down the sides when you need.

    The sorbet will be soft serve style texture right out of the blender, or you can put it in the freezer to firm up for a bit if you want.

Cinnamon Peach Chia Pudding

Image & Recipe from

5 ingredients and made under 15 minutes


1 ½ cup milk (2% or unsweetened soy/almond/coconut milk)
2 tablespoons peach jam
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup chia seeds

  1. In a 4 cup mason jar, add milk, jam, pumpkin spice and vanilla extract. Whisk until jam is broken up.

  2.     Add chia seeds and stir until combined. You could shake your jar too.

  3.     Close lid and put in fridge overnight.

  4.     To make it pretty, you could serve  this with fresh peaches and sprinkle on some coconut flakes.


 5 Ingredient Blender Peanut Butter Banana Muffins

Recipe from

Prep Time: 5minutes

Bake Time: 8-9 minutes

  •  1 cup natural peanut butter
  • 2 large eggs
  • 2 medium sized very ripe banana
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons honey (optional, but I added it!)
  • Optional toppings of choice: dark chocolate chips, coconut, raisins, craisins
  1.     Preheat oven to 400 degrees.
  2.     Place ingredients in the blender and blend until well mixed.
  3.     Pour batter into muffin tin greased with cooking spray or coconut oil.
  4.     Add a variety of toppings into each muffin spot and stir.
  5.     Cooking time varies- 9 minutes for regular muffins for me, 8 minutes for mini muffins.


Skinny Chunky Monkey Cookies

Recipe from:



  •     3 bananas
  •     2 cup(s) oats
  •     1/4 cup(s) peanut butter
  •     1/4 cup(s) cocoa
  •     1/3 cup(s) unsweetened applesauce (you can use sweetened as well)
  •     1 teaspoon(s) vanilla
  • (Optional) We added some chocolate chips for the kids


  1. Preheat oven to 350°F.
  2. Mash bananas in a large bowl, then stir in remaining ingredients.
  3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet.
  4. Bake 10-12 minutes.

 Roasted Sweet Potatoes with Pecans

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes.

Recipe on Vegkitchen Recipe contributed by Leslie Cerier. Photo by Tracey Eller

Serves 6 to 8

Bake time: 50 to 60 minutes


8 cups sweet potatoes or yams (garnet yams are particularly good,
    peeled and cut into 1-inch cubes
    1/2 cup pecan halves
    4 tablespoons cup melted organic extra-virgin coconut oil
    3 tablespoons maple syrup
    2 tablespoons coconut sugar
    1 1/2 teaspoons ground cinnamon
    1 1/4 teaspoons ground nutmeg, or preferably, freshly grated
    1/2 teaspoon sea salt
    1/3 cup hemp seeds

  1. Preheat the oven to 400ºF.

  2. Combine all of the ingredients except the hemp seeds in a 9x13x2 inch baking dish and toss until the sweet potatoes are evenly coated.

  3. Bake, stirring occasionally for 50 to 60 minutes, until the sweet potatoes are tender. Taste, and adjust the seasonings if desired. Let it cool slightly and serve garnished with hemp seeds.

Zucchini Chips


Prep Time: 10 min

Cook Time: 2 hours

Serves: 50 or so Zucchini Chips

Recipe by:

  • 1 medium zucchini
  • 1 tablespoon olive oil
  • Salt and other seasonings to taste
  1. Line a baking sheet with parchment paper, and set aside. Using either a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they'll crisp up in the oven.

  2. Lay the slices out evenly on sheets of paper towels, then sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all the slices. Allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help with their crispiness. After the 10 minutes, preheat the oven to 225F, and blot the slices dry with additional paper towels to remove the excess moisture.

  3. Lay out the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is). Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.

  4. Bake for about 2 hours, or until they've reached your desired crispiness. Remove from the oven, let them cool, then serve.

  5. Seasoning choices are per your taste. Suggestions include: Parmesan, paprika, salt, pepper, cayenne, and/or garlic. After baking and cooling, store in an airtight container for 2 to 3 days.