The New Year always holds the promise of new goals, routines, habits, dreams. In 2013, only 8% of Americans successfully achieved their New Year’s resolutions. EIGHT PERCENT. Ouch.
I think we can all figure out a couple of reasons as to why so many of us don’t keep our New Year’s resolutions…
We set unrealistic goals and unrealistic expectations for achieving those goals
We don’t truly commit ourselves to achieving our goals and we try to tackle them alone
The first few weeks of the year, everyone has a new sense of life and how they want to start the New Year. Goals seem more attainable and we seem to have the entire year to tackle them! However, the weeks fly by and we start coming up with excuses and push our goals back…
“I’ll start tomorrow.”
“I’ll wait to start on Monday so I can enjoy the weekend.”
“I’m too tired.”
“I can’t do this.”
“I don’t have time.”
…and the list goes on and on.
Kids are weird. Let’s face it. We all know it’s true. Parents know it the best- whether your kid is 2 or 22, they always have some weird quirks. I know that with a toddler, those quirks seem to stand out much more and they usually involve food. My kid will eat 85% of something on her plate, then, make a face and declare “I don’t like this!” Ummm….you just ate almost all of it. I’m pretty sure you liked it that whole time. It’s bizarre.
I’ve found that sometimes you need to mix up the routine as well so they have some fun while eating. The best part- it’s super easy to do! My favorite trick is cookie cutters.
Check out the ideas below thanks to Family Fun!
It’s hard to get creative sometimes! Even worse is falling into a slump when it comes to your daily breakfasts and lunches. That just leads to bad food choices or eating out! Check out the easy recipes below for a little twist in your everyday food routine!
- 6 eggs
- ¼ cup milk
- ¼ cup shredded cheddar cheese
- ¼ cup chopped veggies
- Salt and pepper
- Preheat oven to 350°F
- Mix together all ingredients
- Pour into muffin cups, filling about ¾ full
- Bake 18 to 20 minutes
- Photo courtesy of RachelCooks.com
- 2 cups flour
- 1 heaping tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking power
- 1/2 teaspoon salt
- 1 can pumpkin puree
- 1/2 cup honey
- 5.3 oz container plain Greek yogurt
- 2 large eggs
- 6 tablespoons melted coconut oil
- Preheat oven to 350°F.
- Grease baking molds with coconut oil.
- In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a separate bowl, mix together pumpkin puree, honey, Greek yogurt, eggs, and melted coconut oil.
- Pour wet ingredients into the flour mixture; stir to combine.
- Transfer batter to molds.
- Bake 15 to 20 minutes, depending on the size; check using a toothpick.
- Photo courtesy of Cooking Light
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1/4 teaspoon salt
- 1.5 cups rolled oats
- 1 cup chopped nuts
- 1/4 cup ground flaxseed (grind fresh to avoid spoilage)
- Melt coconut oil, honey, and salt in a saucepan over medium heat.
- When it bubbles and foams, turn heat to low.
- Add rolled oats, chopped nuts, ground flaxseed, and cook on low for 2 minutes, stirring to coat. Pour granola into the mold; press in firmly.
- Cool at room temperature for an hour; remove and add toppings if desired.
- Store in an airtight container.
- Tips for Toppings: Dip in melted dark chocolate or yogurt chips; sprinkle with coconut flakes and freeze-dried fruit pieces
With toddlers, it’s not always easy to get plenty of protein in their diet. My daughter is a pretty good eater, but, she has those days (just like we do!) when she doesn’t want anything super nutritious. I love finding recipes that are tasty and incorporate healthy proteins! The recipe below can be tweaked to fit your needs as well!
- 2 cups oats
- 1 cup nut butter (salted)
- 1/2 cup mini chocolate chips (or currants, cranberries, etc.)
- 1/2 cup honey (or preferred sweetener)
- 4 scoops Kids Daily B-Centered Nutrient Booster Powder (or your protein powder of choice)
- Add all ingredients into bowl. Mix well. Mold into small 1 inch balls and refrigerate overnight in tightly sealed container before serving.