Easter Bunny Cupcakes

Easter Bunny Cupcakes

My little daughter is into baking, so for this Easter she wanted to make some Easter Bunny cupcakes.

I found this decorating kit from Wilton. Click here to find it. I loved the design. It looked so cute on our Easter table!

Jell-O Easter Eggs

Jell-O Easter Egg

So my mom used to make this recipe for me as a child. I used to love these Jell-O Easter Eggs, and I still do! The recipe is very easy and inexpensive. All you need is to empty about a dozen eggs by removing the insides through a very small hole, wash them, and fill them with Jell-O. After cooling them, gently crack them around, run them through hot water for about 2 seconds, and peel them.

You can also use different layers of Jell-O to make stripe designs. It will take a little longer between cooling layers to add the new ones, but if you had the time go for it!

Cookie Decorating

Sugar Cookies Decorating Time!

My daughter loves decorating sugar cookies. It is a fun activity to do with your little ones. You can make your own cookie dough or you can get a cookie mix. To see the one I use from Betty Crocker click here.

Sugar Cookie Mix

After getting your cookie mix, the next thing you need is your decorating materials. We love pink and white cookie icing and sprinkles. For these, I like Wilton cooking icing (click here) and their sprinkles (click here).

Cookie Icing
Sprinkles
Happiness!

Stuffed Zucchinis

One of my favorite recipes is stuffed zucchinis. It is very easy to make and it looks beautiful on the table. I like to prepare it with small zucchinis, as shown in the picture, but if you can’t find them then the conventional type can be used as well.

Start by washing and opening a cavity in your zucchinis. I like to start with a knife and then gently carved out the insides with a spoon. Save the tops! Then filled them in with seasoned ground beef (I use salt, pepper, cumin, and garlic), chopped onions and peppers, rice, and parsley. Cover the zucchinis with their tops, and arranged them standing on a pot. My favorite brand is Le Creuset. Finally, fill your pan with a can of tomato paste diluted in enough water to barely cover the zucchinis. Let it cook covered in medium-low heat until zucchinis are tender (about 30-40mins).

Helthy Summer Breakfast: Overnight Soaked Oats

Oats are great for breakfast and snacking.  Soaking them overnight makes them much easier to digest and their nutrients are better absorbed by your body.

To prepare them just mix in a mason jar 5 table spoons of organic old-fashioned oats, a pinch of cinnamon, few drops of vanilla extract, 1 tbsp of chia seeds, and 1 cup of almond milk. You can sweeten it with stevia, maple syrup, coconut crystals, or lucuma powder. To finish, just top with berries.  Close the lid and place it in the fridge.  Keeps fresh for 3-5 days.

Placenta Encapsulation: The pills you will most likely NOT share with your friends

I know what you are thinking, YIKES! But don’t turn the page just yet. Your placenta has still some use after delivery!  You can use it for postpartum healing, as it has been used for thousands of years in Chinese Medicine, and other cultures around the world.

The belief is that your baby’s placenta still retains many of its nutrients after birth.  For this reason, the placenta is dried, grounded, and encapsulated so that the mother can take advantage of its consumption. Some of its benefits are the replenishment of vitamins and minerals, balancing hormones, increasing milk production, and curbing postpartum depression.  Moreover, the capsules can be frozen for years to be taken during menopause.  Hence, by consuming the placenta in capsule form, the mother can aid her healing process and recover much faster!

The ones below are my own placenta capsules :).  Your midwife or Placenta Encapsulation Specialist should provide you with the instructions for proper consumption and storage.

placentacaps