There are two problems with being a dietitian. The first one is that people often feel like you’re counting the calories they put into their mouths (believe me, I don’t like math THAT much), and the second one is that when you’re strolling down the aisles of the grocery store and see flour made out of cauliflower, you buy it. THIS STUFF.
I figured I couldn’t go wrong with cookies, right? Well, the Reilly clan had mixed reviews at first… mainly because the 4 critical kids *knew* that there was cauliflower in there (‘Why can’t we just have NORMAL chocolate chip cookies?!?”)… but when the cookies cooled down, the mild cauliflowerness disappeared and the reviews shot up from 3 to 5 stars! Boom. Buying cauliflower flour just moved out of the problem category. So, voila! Enjoy.
In veggies, Jen
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No matter if it’s a hot summer day or a chilly winter morning, this watermelon cooler will refresh you and put an energizing kick in your step. It’s kid- and partner-tested and approved, so get that blender out and go for it!
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Hello friends, family and fabulous followers!
So I thought this might happen… My kids are now 4, 8, 10, and 12 and they can’t tell their friends (or their friends’ parents, or even whisper to their friends’ dogs) the name of my blog. I’ve heard them try… “My mom has a blog and it’s witchin’ dietitan with a B… you know THE B WORD… DOT COM.” Oops.
This was a non-ish pre-marriage, pre-kids and pre-PTA. But, while I’m attached and will always keep (and be) BitchinDietitian.com, it’s time for a facelift, a refresh, and a family-friendly front that my kids can actually talk about. Plus, now that I have 12+ years of parenting, family meal planning, picky kid thwarting and meal hacks under my belt (if I could only count the number of lunches I’ve packed! and the ones I’ve thrown out too, boo.), I’m ready to share my learnings, my tricks and why it is all delicious and laughable.
So, look forward to lots of electrifying newness ahead… Delish recipe booklets, Healthy-ish meal plans for the whole family, a chance to do one-on-one counseling with me, and the Healthy-ish Podcast (say whaat?!?). FOR. REAL! Stay tuned, subscribe, and leave notes in the comments below so I can make your Delish dreams come true!
Been there, right? Dinner should’ve been on the table 30 minutes ago. Kids are asking for snacks because, well, dinner should be over by now, and you’re basically starving them (or at least they’re acting like it). You’re fine because you’re snacking on carrots and hummus, listening to a podcast and trying to decide on which new amazing dinner you want to make. Maybe it’s that veggie pot pie bake thing or a new roasted veggie and tofu sheet pan dinner. Oh the kids will just LOVE both of those (you obviously have short-term memory loss because the peanut noodles you made last night were a complete bomb and everyone begged for Cheerios instead).
But shoot, if you don’t get dinner on the table in less than 6 minutes, they’ll be going to bed late and taking time away from your precious ME time that must start at 9:00 sharp. SO. You need to switch gears, figure out something fast. It’s an emergency. Dinner 911.
Chez Reilly–the Healthy-ish Headquarters–where all meals are dietitian-approved while at the same time sometimes include Wonderbread (have you seen the Whole Grain White? I mean it’s calcium-fortified and has fiber…), we have 3 Emergency Dinners. Not only are they fast to make, but they’re fast to clean up. And the ONLY reason we don’t make these on a 3-day rotation is the fear that they’ll one day become tiresome and then what the heck will you serve when you walk in from lacrosse practice at 7:45 and literally have ZERO options. Presenting, in order of most loved to even more loved….
- NACHOS. Boom. FIVE STARS. This is like a 3-minute one. Chips go on a plate (in our house 2 of those plates of chips get weighed so we can count carbs). Next goes shredded cheese of choice (we love thin strips of Chao brand, but just use what you’ve got). Next up is either a handful of black beans (rinsed) out of a can, or a hunk of refried beans tossed on top. Now you warm the plate in the microwave for 1 minute or in a 350-degree oven for 5 minutes (bonus with the oven option that you can fit several plates in at once… just don’t forget to let them cool before dropping them on the table). Top with salsa or chopped tomatoes, guacamole (obviously store-bought if we’re in Emergency Dinner territory) or chopped avocado and a dash of salt. Repeat for remaining plates in the microwave, or put them all in the oven at once after building the chips-cheese-bean nacho miracle mass, then topping with salsa and avocado once they’re out. You’re welcome.
- QUESADILLAS, CHERRY TOMATOES, APPLE SLICES. Finger food, people. Finger food. All you need is tortillas, cheese or hummus, cherry tomatoes or another finger-food veggie like those mini peppers, baby carrots, or snap peas, and apple slices or another easy fruit like blueberries, grapes, or cantaloupe cubes. You don’t even need individual plates for this dinner. Just land a pile of quesadilla wedges, a bowl of veggies, and another bowl of fruit in the middle of the table and let them go at it. In fact, I’ve found that if you have picky eaters, this “survival of the fittest” dinner service style is the best thing to get your child to eat. Or cry and scream. But hopefully not that.
- VEGGIE BURGER, FROZEN VEGGIES, CHIPS. You probably have veggie burgers in the freezer or maybe even those “chick” patties. If you’re like me during one of my supermom phases, you have homemade, well-labeled with cutesy penmanship bean and rice burgers that you mass produced on a Sunday afternoon. These can be heated in the microwave or in a skillet and served as is. No need for a bun, but add condiments for dipping. For the veggie, just boil frozen green beans, mixed veggies, carrots, or peas and then drain and toss with salt and some butter-like deliciousness (we like Smart Balance). Then make it fun with a side of chips, pretzels, or crackers. It feels like you’re cheating, but this is a well-balanced, fast, and very kid-friendly combination of foodstuffs.
Have anything to add to this list of Emergency Meals? Share in the Comments below!
xo – Jen
Hi Bakers! Team Reilly has been koo-koo lately to say the least. Our youngest child Annie (age 2 3/4) was diagnosed with type 1 diabetes in February, joining the ranks with our son Jake. Just like Jake, she was diagnosed at home when I got worried about the fact that she peed her pants twice in a row and was developing a yeast rash in her diaper area (she still wears a diaper at night). Her fingerprick blood sugar after eating a bowl of dried cranberries was 418. Luckily, her A1C was 7.8% and according to our doc, we caught the diabetes earlier than any other patient (Yay? Not necessarily a claim to fame that I was striving for!). And since she had only trace ketones, we put her to sleep and headed to the hospital the next day. Once we saw Annie’s high blood sugar, Jake (age 7 now) immediately took Annie to “Diabetes Camp” in the basement and secretly whispered to me that he’s glad he’s no longer the only kid in the family with type 1. On the bright side, these 2 kids will have each other for the long haul and that gives us amazing comfort.
While I dreaded the possibility of another type 1 diagnosis in our family, Annie has been unphased and was immediately put on a Dexcom continuous glucose monitor and the Omnipod insulin pump making our lives incredibly easier and making it so that she basically doesn’t even know she has diabetes. In fact, check out my blog on type 1 diabetes on KrisCarr.com – it was written before Annie’s diagnosis, but talks about the tricks and tips that have helped us with Jake’s diabetes management. And apparently the universe congratulated us in February for our mad skills in managing diabetes! Yikes.
So! Inspired by Annie and her minuscule needs for insulin right now, I created these mini muffins that she (and we!) could snack on all day long without needing insulin. They are full of healthy ingredients, taste amazing, are gluten-free, and go down really easily. I hope you enjoy them as much as we do!
Annie’s Banana Chocolate Chip Mini Muffins
2 bananas, mashed (can be fresh or thawed frozen)
1/3 cup Smart Balance or Earth Balance margarine, melted
1/4 cup almond butter
2 Tbsp ground flax seed meal
1/3 cup unsweetened non-dairy milk
1 cup almond flour
1/3 cup Swerve sweetener (Erythritol, found cheapest at Vitacost)
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 tsp apple cider vinegar
1/3 cup Lily’s mini chocolate chips (Stevia-sweetened, but regular dark choc chips work too)
Mix all ingredients together except chocolate chips. Once mixed, stir in the chips and pour into lightly sprayed mini muffin tins 2/3 of the way, or regular muffin tins half way.
Bake at 350 degrees for 20 minutes. Let cool before removing from tins (if you can!).
Per muffin: 70 calories, 6 g fat, 0 mg cholesterol, 5 g carbs, 2.4 g fiber (2.6 g net carbs), 1 g sugar, 2 g protein.
Now I want to hear from you! Post your favorite low-carb snacks and recipes — Annie and her blood sugars will thank you!
I love baking. LOVE it. I love changing recipes, adding veggies and beans to cakes and brownies, tricking my family with nutrient-rich chocolate chip cookies, making the house smell a bakery, and I get giddy when I’m declared the best mom ever for feeding my tribe secretly healthy desserts.
Now, as some of you know, my son Jake has type 1 diabetes. He’s nearly 7 years old and also happens to be one of my pickiest eaters. This stinks (in a non-bakery nice smelling way) because I’ll make or bake something that has lots of healthy protein from hemp seeds or chia seeds, is low in white carbs, and will be perfect for preventing roller coaster blood sugars, and everyone will love it but him. Makes me CRAZY!!!
Until finally…. the stars aligned and I was clued into Simple Mills gluten-free, handful-of-natural-ingredient baking mixes based on almond flour. Not the crunchy, coarse almond meal that was in my fridge, but a fine, delicate, rare gem-quality flour made from blanched almonds. The Simple Mills mixes are pricey, so after I tried making one of each of their offerings, I decided that all I really needed to do was replace regular flour with almond flour in my favorite (and Jake’s favorite) recipes. This is why:
Almost 1/4 the carbs, 6 times the fiber (so 1/7th the net carbs) and twice as much protein. I knew right away that if this simple substitution worked, I would have discovered the Holy Grail of diabetic baking.
So. I learned that Jake doesn’t care for pumpkin anything (no son of mine). But, if chocolate chips are involved, he’s all in (definitely my child!). I’ve redone my famous marriage-inducing and TJ’s-published Chocolate Things recipe, with Jake, health, and flatline blood sugars in mind. Now presenting!:
Chocolate Things: Almond Flour Version
Makes 9 large squares
This is a lower carb, lower sugar, higher protein version of my classic “Chocolate Things.” It may look like there’s a bizarre combo of sweeteners. There is! While I tried to make these 100% sugar-free, too much erythritol or stevia gave them a not-so-funky funk. Feel free to replace the erythritol, sugar, and maple syrup with 1/2 cup sugar plus 1 teaspoon maple extract (optional).
2 cups fine almond flour (like Bob’s on Amazon here)
1/2 cup white, wheat, or oat flour (blend gluten-free rolled oats to make oat flour)
1/2 tsp baking soda
1/2 tsp iodized salt
1 tsp baking powder
1 Tbsp ground flaxseed meal
2 Tbsp Swerve (erythritol)
2 Tbsp sugar
2 Tbsp lite maple syrup (like Wholesome! brand with 33 g carbs per 1/4 cup)
1/4 cup melted Smart Balance, Earth Balance, or other non-hydrogenated margarine
3 tsp vanilla
3/4 cup unsweetened soymilk or other nondairy milk
1/2 cup (100 g) semi-sweet chocolate chips
Preheat oven to 350 degrees. Sift dry ingredients together. Add wet ingredients to the dry and stir to combine. Stir in chocolate chips. Pour and spread into a lightly greased 9 x 9-inch baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Per square: 21 g total carbs, 4 grams fiber (17 g net carbs), 7 grams protein
And here is Jake’s blood sugar graph after eating one of these sweet little thangs at 10am. No spike! And no crash! We did it!
Let me know how almond flour works for you. It’s been a baking lifesaver for us.
So I’m sitting here with a napping toddler writing some recipe substitution tips when it hits me: I could really use a bite of dark chocolate, and I don’t have any, I don’t have any chocolate chips, and I can’t run to the store. Serious Emergency!
But I have cocoa… and coconut oil… and maple syrup… and another wackadoodle recipe is born chez Reilly:
Emergency Dark Chocolate
1/2 cup coconut oil
1/2 cup unsweetened cocoa
3 tbsp liquid sweetener (maple syrup, agave…)
1/4 cup flax seeds, hemp seeds, or other seeds/ chopped nuts (optional)
In a saucepan over medium heat, heat oil, cocoa, and sweetener. Remove from heat and stir in seeds or chopped nuts if using. Pour into dish and spread thin. Chill in fridge for 1 hour.
What do YOU do in this kind of emergency situation? xo
School day breakfasts are speedy and a bit of a blur… 4 young kids downing cereal, instant oatmeal (yes, it happens!), raisin toast, or other freezer fare. But breakfasts on the weekends chez Reilly are an adventure, an experience, a complete kitchen tornado, and downright sticky fun. Here is our latest experiment. Chocolate chip Belgian waffles with raspberries and maple syrup, sloshed down with a tall glass of vanilla soymilk. But the best part? the foods you don’t see!: Pumpkin, ground chia seeds, and beets! I should be arrested for this!
Beet these Waffles
Makes 6 large waffles
Equipment needed: waffle maker (if you don’t have one, just make pancakes with this same recipe), blender, and an electric mixer or a really strong arm
2 cups waffle or pancake mix (I like Trader Joe’s multigrain pancake mix, but sometimes it’s Krusteaz from Costco)
1 cup unsweetened soymilk
1/2 cup pumpkin puree (canned pumpkin)
1/2 cup blended beets (I buy them already cooked and peeled from Trader Joe’s, and then blend them. Canned works too though!)
1/4 cup ground chia seeds (purchase these already ground here, or grind them yourself in a coffee bean grinder)
2 Tbsp vegetable oil
nonstick vegetable oil spray
1/4-1/2 cup semi-sweet chocolate chips (optional, but CRUCIAL in my opinion)
Spray waffle maker with nonstick spray and plug in. Place all ingredients in a mixing bowl and mix with electric mixer while waffle maker heats up. Add more soymilk or water 2 tablespoons at a time if batter is too thick. Pour 1/2-3/4 cup batter into waffle maker, drop 10 or so chocolate chips on top, and close.
Keep cooked waffles warm in the oven while the kids finish up their Minecraft game and you hide the pumpkin and beet remnants. Serve with pure maple syrup or all alone. Once the kids have eaten, enroll them in kitchen clean-up.
Nutrition info per waffle: 281 calories, 11 g fat, 0 mg cholesterol, 43 g carbohydrates, 9 g fiber, 12 g sugar, 7 g protein, 65% daily requirement of vitamin A, 330 mg calcium, 12% daily requirement for iron.
If you’re a busy parent, busy person, or night owl, this is one of the best quick breakfasts that has ever come out of my Bitchin’ Kitchen. Make a batch on a slow morning or weekend, freeze individual portions, and booyah! when the natives (or you) get restless and hungry. I went into the kitchen with my lab coat on specifically trying to invent a lower-carb, higher-protein, cravey (crave-able?) breakfast for my type 1 diabetic 5 year-old in prep for his upcoming kindergarten year — using stevia-sweetened protein powder to both boost and sweeten it. But now, we have something that is a family staple for the whole team. Best thing is, it tastes like dessert! Why not get the chocolate river flowing first thing in the morning? You only live once!
Chocolate Chip Breakfast Bars
Makes 12 large bars
325 degrees, 40 minutes
WET INGREDIENTS: Stir to combine
2 ripe bananas, mashed
3/4 cup milk (I use vanilla soy)
1/4 vegetable oil
1/2 cup sugar
1 tsp vanilla
DRY INGREDIENTS: Sift together in a separate bowl
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 scoop Plantfusion protein powder or other protein powder providing ~20 grams protein per scoop
COMBINE WET & DRY, THEN STIR IN:
1/4 cup ground flaxseed meal, or ground or whole chia seeds
1/4 cup hemp hearts (shelled hemp seeds, ok to use other seeds or leave out)
1/4 cup chocolate chips
Preheat oven to 325 degrees and grease a 9X9-inch pan.
Stir to combine wet ingredients in a large bowl, and in a separate bowl, sift together the dry ingredients.
Add dry ingredients to the wet ingredients and stir to combine, and then stir in flax, hemp seeds, and chocolate chips.
Bake in a 9X9-inch pan for 40 minutes until a toothpick inserted in the center comes out clean.
NUTRITION FACTS PER BAR: 227 calories, 8.5 g fat, 32 g carbohydrates, 2 g fiber, 14 g sugar, 6 g protein, 9% daily iron.