I love Easter morning. Not only does the Easter bunny come, (check out the giant paw prints) and bring us lovely treats —
But it also means BRUNCH.
I’ve been wanting to make egg in a basket’s for a while now. Ever since I discovered them at Trails here in Griffith Park. They make them with pesto and parmesan and it is SO so good. So, I decided to give it a go!
I took a wide mouth mason jar and cut out whole wheat bread into circles. If you have a 3 inch cookie cutter that would be perfect.
It should look like so.
*Don’t let the rest of the bread go to waste.
I chopped up the scragglers, drizzled it with some olive oil, sprinkled some salt and garlic powder and popped them in the oven for 13 minutes after the egg in the baskets came out.
But let’s focus! I set aside some pesto, parmesan cheese and olive oil.
And then placed each piece into a greased (with olive oil) muffin tin. I then brushed some olive oil on top of the bread, added some pesto in the middle and cracked a whole egg in each cup.
I sprinkled some parmesan cheese, MORE pesto and black pepper on top.
And baked it in the oven at 350 degrees for 12 minutes.
Hubby helped cut some chives to sprinkle on top. These herb scissors by the way, are the best.
Of course, Els helped too.
And voila. Eggs in a basket with pesto and paremsan. These are so tasty and super easy to make. We gobbled them down in no time.
I would call these everybody friendly. Kids and adults alike! And it was the perfect Easter morning brunch.
Check out that yolk. Happy Easter, everyone!
Tag #bebeandbear if you try these babies out!
PESTO PARMESAN EGG IN A BASKET
12 pieces of whole wheat bread
1/4 cup of pesto
*PRE HEAT OVEN TO 350 degrees farenheit.
1. Cut out with a 3 inch cookie cutter or a wide mouth mason jar, 12 round pieces of whole wheat bread.
2. Grease muffin tin with olive oil.
3. Place each piece of bread into the muffin tin and press down gently. Brush lightly with more olive oil.
4. Add about a 1/4 tsp of pesto in the middle of each bread.
5. Crack a whole egg into each cup.
6. Add 1/4 tsp more of pesto on top. Sprinkle with parmesan cheese. And add black pepper.
7. Bake in oven for 11-13 minutes. At 350 degrees.
8. Let cool for couple of minutes. Then carefully with a butter knife scrape at sides and gently pull each egg basket out.
9. Sprinkle with chives on top and ENJOY!
If there’s one thing that doesn’t go old in our house, it’s beads. My daughter loves making jewelry. As do I. And I thought, why not fill some clear plastic eggs with beads and string. It’s colorful. It’s shiny. It’s not as good as candy, but hey – there will be enough of that going around this Easter.
I found some Easter colored beads of different shapes and sizes, and some pink string. And found these cute bunny shaped eggs.
Just like my Halloween Beads & String, I wrapped the lace around the egg and tied it into a tiny bow.
You can use any kind of string as long as the beads can fit through them. You can find a variety of different colors here.
I bought the beads at Michael’s, but this pastel bead set is also a great alternative.
And the eggs, I found at Albertson’s in the Easter aisle, but here are some that I found that are similar.
I’ll be putting one of these cuties in my Easter baskets this year. Along with some other goodies.
Like — glitter to decorate eggs, candy covered chocolate eggs, Annie’s organic bunny crackers, sidewalk chalk, a blue stuffed bunny animal, and some tiny Easter chicks.
So simple, and so cute.
Happy Easter, everyone!
*Always supervise little ones when playing with beads.
Pumpkin season is the best season. Because I can make pumpkin biscuits like these and mini pumpkin muffins like these.
What a perfect little healthy bite-sized muffin for tots and kids.
Instead of butter or oil, I opted to use unsweetened applesauce.
Whole wheat flour. And old fashioned rolled oats.
And almond milk with brown sugar.
Can’t forget the pumpkin, and I also added some unsweetened coconut flakes for added taste and texture.
Overall, it came out quite moist and tasty! Just a tad sweet, which is perfect for me. These are a great grab n’ go snack and a nice little lunchbox treat for my little one. Let me know how yours turn out! Tag me @bebeandbear on Insta with your pics!
1 cup of Whole wheat flour
1 cup of old fashioned rolled oats
1 cup of organic pumpkin
1/3 cup of unsweetened applesauce (but if you want it more moist, you can use 1/3 cup of canola or coconut oil) *I chose to just use applesauce
1/4 cup of unsweetened almond milk
1/2 cup brown sugar
1/4 cup of unsweetened coconut flakes
1 large egg
1 tsp of baking powder
1 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of baking soda
1 tsp of vanilla extract
dash of salt
*mini muffin pan (if you don’t have one, you can buy one here.)
Pre-heat oven to 400 degrees. Line your mini muffin pan with liners.
Whisk the dry ingredients (flour, oatmeal, cinnamon, nutmeg, baking soda, baking powder, salt) together in one bowl. And the wet ingredients (pumpkin, applesauce, almond milk, brown sugar, vanilla, egg) together in another bowl.
Pour the wet ingredients with the dry and stir until combined. Scoop into muffin liners 3/4 full. Bake for 15-18 minutes. Then let cool and enjoy!
Recipe altered and adapted from: Kateinthekitchen.com
For more toddler muffin ideas check out my most popular post: No sugar, no butter. Healthy muffins for toddlers.
It’s that time of year again. My favorite time of year that is!
And all that comes with it.
Including, the crisper air, the cooler nights and of course all of my fall i-n-s-p-i-r-a-t-i-o-n-s. Here’s my list from last year. And here is — to now.
Rich, fine, luxe velvet. Pup included.
Easy to make, kid-friendly pumpkin pie pops.
Beautiful AND delicious apple cranberry stuffing.
Warm, ankle Sorel boots.
Shearling everything. In every color. Every room.
Minimal rosemary wreath table place cards.
And, last but not least —
This delicious looking cranberry Moscow Mule.
What are some of your Thanksgiving inspirations?
Tag #bebeandbear on Insta with some of your own!
There are two things I never buy. One, is Granola. And the other, is Granola bars. I’d much prefer to make my own. Here’s my go-to healthy granola recipe. And here’s a new super healthy granola bite recipe that I just discovered!
They look and taste AMAZING.
And they just happen to be vegan. No bake. Full of healthy seeds and grains. And only sweetened with honey.
The key to these amazing bites is, in my opinion, the brown rice crisps and the chia seeds. It gives it a really nice crunchy, popping consistency.
It is super easy to make, takes very little time, delicieux, and ready to eat.
I found the easiest way to mix all the ingredients together was to just get in there and use my hands.
And then scoop with a tablespoon and form into little balls.
My 5 yr old daughter helped make these. This is a really good recipe to have your little one help out in the kitchen.
See all the yummy healthy goodness?
I usually just use half chia seeds and half golden flax seeds, but for this batch I used this ancient grain and seed medley from Tj’s.
Both ways are equally as good.
I have my mother-in-law and brother-in-law visiting, so you can imagine these went pretty fast in our house.
I like the idea of easy, healthy, grab n’ go. Whether it be in the morning, midday or after school.
I even packaged some up for my husband’s co-workers. As a fun little healthy work treat.
And – here’s Els enjoying her own too…
Enjoy! Please tag @bebeandbear on insta if you try them out!
Perfect Little Granola Bites Recipe:
1 cup of quick oats
3/4 cup of brown rice crisps
1/2 cup of all natural peanut butter
1/2 cup of Tj’s ancient grain and seed medley
BUT if you don’t have that 1/4 cup of chia seeds and 1/4 cup of golden flax seeds is good
1/3 cup of honey
1/4 cup of mini dark chocolate chips
1 tbsp of coconut oil
1 tsp of vanilla extract
pinch of salt
Combine all ingredients together. Mix well. Take a tablespoon and form into little balls. Place on parchment paper and refrigerate for 1-2 hours. Freezes well up to 3 months.
Recipe adapted from Mel’s Kitchen Cafe.
Sometimes it’s all about the simplicity.
Foam Pumpkins. Tons of assorted colors and shapes of pom poms. Hours of fun.
I found all of these at 60% off at Jo-Ann Fabric and Crafts Stores.
(Just dip and stick.)
Kinda cute, right?
And so great to paint too.
Grandma is visiting from Canada, so they did this together. We just put the music on in the background and had a nice relaxing crafting pumpkin day. Sounds sweet, because it is…
Let me know how yours turn out! Tag #bebeandbear on Insta!
When I was in the hospital last summer, where I underwent unexpected emergency brain surgery, I spent my days recovering ordering only pudding and popsicles from the hospital menu. Little did I know that everything that I was ordering was being tracked and recorded, which then led to a frantic nutritionist coming down to pay me a visit.
I laughed out loud.
My mother was actually making me gourmet meals so I was eating just fine. Pudding and popsicles were what kept me going. And in that instant, even when I had no idea if I was going to live or die, I still had these kind of moments.
What I call – the pudding and popsicle moments.
And for this Halloween, in ode to that time, I made these!
Jack-O-Lantern ice pops.
I used frozen organic peaches, water and organic mango nectar. Organic apple slices for the eyes and mouth.
To make them, I used the Zoku ice pop maker.
One of the best gifts I have ever received. I highly recommend. And fear not, you can buy it here.
It also came with a cute little character making kit.
Just thinly slice an apple or a pear and cut out shapes like so. Then follow the directions they give you by soaking the apple cut outs in water and then placing them on to the green silicone stick. Slowly insert stick into the popsicle mold machine and press to the top and hold for 15 seconds. Once that’s done place the sticks in the molds and pour in the fruit puree. It takes about 10 minutes to freeze and then you just pop them out.
Els snacked on these afterwards. Waste not, want not!
I even tried making Ghost pops with Greek yogurt, honey and chocolate.
And here’s Els.
And Bear sneaking a lick or two.
So delicious, healthy, refreshing and fun.
Peaches and Nectar Jack-O-lantern Ice Pops Recipe:
1/4 cup of organic frozen peaches
1/4 cup of organic mango nectar
1/4 cup of water
Blend in a blender until smooth. Pour into ice molds and remove when frozen. *Makes 3 ice pops.