Yogurt Melts

My little babe is one of those who does NOT tolerate milk- based formulas. It was such a struggle to find a fitting formula when my breastmilk supply was starting to diminish. Talk about extra stress, as if moms don’t have enough stress already!

Anyway, my point is that although she doesn’t tolerate milk-based formulas, she surprisingly is able to tolerate yogurt!

Here we are, she’s 7 months old next week and these yogurt bites are one of her favorite snacks!

I’ve done them a few times before this post and I just never get tires of making them because it’s so quick, convenient AND my favorite way to use half eaten fruits like bananas or strawberries that are getting a bit smooshy. If you want to save some time and don’t have any fruits or veggies laying around you could also use purees!

**these are FROZEN and do melt fairly quickly (not great for traveling like the store bought and freeze dried ones)**

Easy Peasy Yogurt Melts

**freeze for 2 hours at least**

you’ll need:

parchment paper

baking trays (or anything flat really, I suppose a plate would work too, if that’s all you’ve got!)

1 piping bag (I have definitely used regular sandwich baggies before too, this recipe can be changed to be as thick or thin as you’d like, basically the thicker the consistency the more the sandwich baggie is at risk for ripping random holes)

blender (only if you’re using whole fruits/veggies)

1/2cyogurt (plain, whole milk yogurt for little babes)

handful of any kind of fruit or veggie or puree (I used strawberries and then made strawberry banana)

if using whole fruit/veggies

  • line your trays with parchment paper
  • blend your whole strawberries with 1/4c of the yogurt
  • Mix it with 1/4c of the plain yogurt (the more yogurt you mix in the thicker it will be, so if the mixture is too runny then add more plain yogurt one spoonful at a time

if using puree

    • line your trays with parchment paper
    • Mix your puree with 1/2c of yogurt (the more yogurt you mix in the thicker it will be, so if the mixture is too runny then add more plain yogurt one spoonful at a time or it it’s too thick add more puree)

once it’s all mixed..

  • spoon your mixture into the piping bag (mine turned out so runny I was able to just pour it)

  • twist at the top so that you have a nice grip and it doesn’t fall out the top
  • cut a small piece of the tip of the piping bag (the thicker the consistency, the larger cut you’ll want to make)
  • pipe your mixture onto the trays making whatever shape or size you’d like, I made mine small because my little babe was choking on one the first time i made them and that scared the life out of me

  • throw your pan into the freezer at LEAST 2 hours
  • once they’re all frozen you can pop them into a Tupperware that seals tight and throw it back in the freezer, if they last that longπŸ˜‹

This recipe is seriously so versatile, you can do any kind of fruit, even frozen. My 4 year old loves them too! I might throw some avocado in with banana next time.

You just can’t go wrong 😁

let me know what kind of combinations you tried!


-Simply Lizz




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Easiest Valentine’s Day sugar Cookies EVER

I love baking, bakings my favorite πŸ˜‚ see what I did there? I can be funny!

Ok anyway, I really DO love baking, ask anyone that knows me! When I bake, I often get a lot of questions basically boiling down to “how do you do it with the kids”, and I never have one answer because every time I bake, my kids are behaving differently.. let me explain ..one day my 7 month old is being such an angel, as many know her to be, and other days she’s screaming her head off because she can’t SEE me😣

but basically it takes me a LONG time to get it done, baby steps people, I start by pulling out the ingredients and then I have to make sure I am confident in the consistency.

there’s nothing worse than spending all your time and ingredients on a creation just to find out that it was too sticky or too runny or you burnt it πŸ˜– (the only thing worse is spilling breastmilk, but more on that another day LOL)

So this recipe is my absolute favorite because it’s fast, no refrigeration required, and amazingly.. doesn’t spread!!

here it goes..

Easiest Valentine’s Day Sugar & Cream Cheese Cookie

you’ll need..

1 8oz pack of cream cheese (room temp.) *does not actually taste like cream cheese at all*

2 8oz sticks of butter (cold)

1 cup of sugar

1tbsp vanilla extract

1 egg (cold)

4 cups of flour

**if your butter is salted DO NOT add salt, if your butter is unsalted then add 1/4 tsp of salt

  • Preheat the oven to 350Β°F
  • In a stand mixer add your room temp. cream cheese, 2 sticks of butter and sugar
  • Mix until incorporated, you’ll need to scrape the sides because the butter is still cold
  • add your egg and vanilla and mix only until incorporated (low speed)
  • slowly add in your 4c of flour (I did it 1/2c at a time ..try not to lose count)
  • remember to scrape the sides every now and again to make sure you get everything mixed well
  • bake for 12-14 minutes (mine were perfect at 12 minutes, but my oven is new)

This dough doesn’t need to be refrigerated since the butter is chilled, and since I take so many breaks in between bc baby, I decided to have my spot ready and floured to roll out the dough before the dough was even made. Good tip if your situation is similar to mine (multitasker).

these cookies are SO good, my son insisted we decorate, but I may have eaten like 3 before that and they were amazing even without frosting!!

let me know if you tried it and let’s see your decorations!!


-Simply Lizz




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Teriyaki Chicken Meatballs

So dinner is usually my favorite part of the day, not the eating necessarily, but the cooking! I love the creativity that is involved in cooking, and my husband is not TOO picky where I have trouble finding what to cook (my pre-schooler is another story!).

Having just bought some ground chicken, a pot of brown rice already cooked and lots of baby cabbage from my Imperfect Produce box, I decided I’d do Teriyaki chicken meatballs over a cabbage and carrot slaw with bell pepper and onions over brown rice! Yum!

The best part of this recipe is being able to construct it per my family members’ tastes -for example, I would never be able to get my 4-year old to eat cabbage (unless it was covered in chocolate!) I like extra veggies and my husband doesn’t so the versatility of this dish is perfect for our family!

I’ve always been a multitasker and now with 2 young ones I definitely try to do it more often! But if you’re a beginner cook, TRY not multitask -something will end up burnt, and I say this with all the love and encouragement, but this piece of advice comes from lots of heart-breaking experience.

Teriyaki Chicken Meatballs over Cabbage Slaw and Brown Rice

This recipe serves 6

You’ll need:

veggie slaw (makes enough for 6 regular servings)

1 cabbage

3 large or 4-5 medium carrots

2 bell peppers (I used orange and one yellow)

1/2 onion

2 tsp salt

  • slice the cabbage so you end up with stringy pieces(it may look like a lot, but it cooks similar to spinach where you start with a heaping amount and end up enough for one person). You can chop it however thick you’d like!
  • for the carrot I use a peeler and peel the outside first, get rid of it, then I keep peeling the carrot to get the stringy pieces ( I do this for salads too!)
  • throw it all in a colander and wash it well then let it sit to drain
  • julienne the bell peppers ( I cut them long and thin so my family didn’t notice them too much )
  • slice the onion
  • cook the onion first in about 1 tbsp of oil ( I prefer avocado oil, but olive works too if that what you have!)
  • after the onion becomes translucent, throw in the peppers (if you like your peppers to be crunchy then throw them in LAST)
  • after about 2 minutes throw in the washed and drained cabbage and carrots and the salt, cook it all together to your liking (if you like it crunchy then cook it for less time or if you like it mushy, like I do, then cook it longer -about 6-8 minutes)

chicken meatballs (makes about 40 -depending on the size you roll out your meatballs)

2 lbs of ground chicken (or turkey will work too)

1 cup of any kind of breadcrumbs (panko works great)

2 whole eggs

1 tbsp salt

2 tsp pepper

  • preheat your oven to 375 degrees F
  • in a large bowl mix the chicken (or turkey), breadcrumbs, eggs and salt and pepper until combined
  • roll out your meatballs (1 1/2″ meatballs will make roughly 40 -if you decide to roll them out larger then they will need to bake for longer, so just make sure to check they are done)
  • bake for 20-25 minutes or until browned

simple teriyaki sauce (makes about 1/2 cup of sauce)

1/4 cup soy sauce

1/2 cup of water

1 tbsp cornstarch

4-5 tbsp honey

  • in a small cup mix the cornstarch and water
  • over medium heat in a small pot add the soy sauce and cornstarch and water mixture all together
  • whisk in the honey until it’s fully incorporated
  • bring to a boil and turn the heat down to med-low
    • the longer it boils -the thicker it gets
    • if it gets too thick add 1 tbsp of warm water at a time until you reach your desired thickness
    • DO NOT leave it unattended! -trust me!

**If you want to spice up your sauce you can feel free to add some a few tbsp of rice vinegar (2-4) or you can also add some minced garlic, pineapple juice or chunks or even some grated ginger

brown rice ( 2c water to 1c rice ratio)

2 cups brown rice

4 cupsWater

(you don’t need to, but I usually add 1 tbsp-ish of salt to my rice)

  • bring the water and rice to a boil, cover with a lid and then lower the heat, continue to cook for 30 minutes, turn off the heat and let it steam for another 10 minutes more


-Simply Lizz





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Simply Lizz

I’ve been wanting to start a blog for a VERY long time. It’s been really hard getting past the fact that once I start this blog, I’ve got to promote myself and be raw, and open with a lot of aspects in my life. Open to strangers and family alike, which -lets face it, its so much easier to be open to strangers than to family!! This is something I’ve never done before, so bear with me folks -or don’t, that’s cool too, lol.

Much like some of you, I don’t walk around promoting myself or even praising myself, but I’m on this new journey (so cliche!) of self-love. So I figured what a better way to appreciate *myself* than to do what I’ve always wanted to do! Blog!

I am currently a (part-time) work-from-home Mom and when I’m not working I’m doing everything else I can think of! Cooking, baking, crafting, gardening, organizing and re-organizing my home; all while taking care of my two little birds (heck, they’re more like monkeys, but birds sounds nicer).

So, if you’re here to stay, I hope you’re hungry; recipe to come soon!