Chef Mom

avocado bacon and eggs

Recipe from: lil luna

  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese pinch of salt
  1. Preheat oven to 425. Begin by cutting the avocado in half and removing the pit. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk.
  2. Place in a muffin pan to keep the avocado stable while cooking. Crack your egg and add it to the inside of your avocado.
  3. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon. Cook for 14-16 minutes. Serve warm.

Candy Cane Marshmallows 

Recipe from: Liv Life


  • 1 child to crush candy canes (optional, but fun)
  • large marshmallows
  • mini candy canes
  • melted chocolate (we use Trader Joe's Dark Chocolate block)
  • crushed candy canes
  1. Stick a mini candy cane into the large marshmallow. 
  2. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. 
  3. Place on a waxed paper lined baking sheet and allow to set.

Pumpkin Spice Pancakes 

Recipe and picture from: Real Food Whole Life

Makes 12-15 medium sized pancakes.


  • ¼ cup coconut oil, melted (can substitute butter)

  • 1 cup canned pumpkin puree

  • 1 tablespoon apple cider vinegar

  • 2-4 tablespoons pure maple syrup

  • 1 tablespoon vanilla extract

  • 4 large eggs

  • 2 cups whole oats or oat flour*

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1  teaspoon ground cinnamon

  • 1 ¼ cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
  1. In a large bowl stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.

  2. Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.

  3. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Once the pan is hot,  lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.

  4. Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.

  5. Serve the pancakes immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup.

  6. *Notes: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep recipe gluten-free.

  7. To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.

  8. Makes 12-15 medium sized pancakes.

Owl Cupcakes

Recipe From:

  • 1 Box of Chocolate Cake Mix  (or make from scratch)
  • Eggs
  • Oil
  • Chocolate frosting
  • Oreos – Split – Keep the side that has the frosting
  • Reese’s Pieces – Brown and Yellow Pieces
  1. Bake cupcakes according to the cake box instructions ( this is when you will be using the egg and oil)

  2. Let the cupcakes completely cool

  3. Frost each cupcake – I dabbed the frosting with a knife to give it more texture)

  4. Place 2 oreo sides on each cupcake — make sure the oreos are not touching

  5. Frost one side of 2 brown reese’s pieces and place on each oreo

  6. Place one yellow piece in the middle of the cupcake to be the owl’s beak

    AND you are done!!! Simple and cute!

 roasted brussel sprouts

Recipe from Wives with Knives

Prep time: 5-10min

Cook time 20-27 min (depending how crispy you like them)

  • 1-1/2 lbs. brussel sprouts
  • 3 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  1. Preheat oven to 425F. Line a baking sheet with aluminum foil or use a silpat mat.

  2. Trim tough outer leaves from brussel sprouts and cut in half. In a large bowl toss brussel sprouts with 2 tablespoons olive oil, salt and cracked pepper to coat thoroughly.

  3. Transfer the brussel sprouts to the baking sheet and roast until tender and nicely browned, about 20 minutes.

  4. Put the hot brussel sprouts back into the bowl and toss with the remaining tablespoon olive oil, balsamic vinegar and honey. Be sure they are coated well.

  5. Put back on the baking sheet and bake another 5-7 minutes. Season with salt if necessary and serve. Delicious served warm or at room temperature.

 Crispy Baked Drumsticks

Recipe and Image is from Eating Well

Makes: 4 servings, 2 drumsticks & 2 tablespoons sauce

Active Time: 20 minutes

Total Time: 45 minutes

  •  2/3 cup fine dry breadcrumbs, preferably whole-wheat (see Note)
  •  1/2 teaspoon paprika
  •  1/2 teaspoon onion powder
  •  1/2 teaspoon salt
  •   5 teaspoons canola oil
  •   1 large egg
  •   8 chicken drumsticks (about 2 pounds total), skin removed, trimmed

Honey-Mustard Sauce

  •   1/4 cup nonfat plain yogurt, preferably Greek-style
  •   2 tablespoons Dijon mustard
  •   2 tablespoons honey
  •   Freshly ground pepper to taste


  1. Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.

  2. Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.

  3. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.)

  4. Place the chicken on the prepared rack. Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.

  5. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

Tips & Notes Make Ahead Tip: Cover and refrigerate the sauce (Step 4) for up to 3 days. Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Apple Pie Bites 

Prep time
15 mins

Cook time
12 mins

Total time
27 mins

Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

Serves: 8 apple pie bites

Recipe from:

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper.

  4. Evenly distribute brown sugar mixture onto each triangle. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle.

  5. Wrap crescent roll dough around each apple. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

  6. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Frozen Banana Yoghurt Bites

Recipe from:

Eats Amazing

Makes approx 12 cupcakes


  • 1 large ripe banana
  • 150g Yoghurt of your choice (we used natural yoghurt)
  • Handful of dried banana chips (optional)
  • Reusable cupcake liners or paper
  1. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).

  2. Peel the banana and pop it onto a plate. Mash up with a fork until most of the lumps have gone. Young children might find this step easier to do with a potato masher if you have one.

  3. Tip the mashed banana into a bowl and dollop in the yoghurt. Whisk together until well combined.

  4. Using a spoon, dollop some yoghurt and banana mixture into the bottom of each cake case until all the yoghurt has gone. Top with the banana chips if wanted. We topped half of ours with whole ones and half with broken pieces, both ways looked great!

  5. Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.

  6. Once frozen through, remove from the cases and serve (or bag up and pop straight back in the freezer to eat later). These are great to munch on straight out of the freezer as a healthy snack or dessert, or for a fun breakfast idea you could throw a few into a bowl of granola or cereal, yum! You could even pack these in a lunch box – the yoghurt will melt enough to eat with a spoon by lunch time but it will still be lovely and cool and make a tasty and healthy dessert.

Strawberry Banana Sorbet 

Photo from Super Healthy Kids

Recipe by: By Renee Kohley on, please view the recipe here: Super Healthy

  • 3 cup, sliced – Strawberries
  • 2 medium – banana
  • 1 medium – lemon
  1. Put the strawberries and bananas on a plate in the freezer for an hour. To save this step, you can make up pre-portioned out bags ahead of time so you can just pull out a bag when you want to make your sorbet!

  2. Once the fruit has been in the freezer for at least an hour, put it in your food processor or blender along with the lemon juice and process until smooth – scrape down the sides when you need.

    The sorbet will be soft serve style texture right out of the blender, or you can put it in the freezer to firm up for a bit if you want.

Cinnamon Peach Chia Pudding

Image & Recipe from

5 ingredients and made under 15 minutes


1 ½ cup milk (2% or unsweetened soy/almond/coconut milk)
2 tablespoons peach jam
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup chia seeds

  1. In a 4 cup mason jar, add milk, jam, pumpkin spice and vanilla extract. Whisk until jam is broken up.

  2.     Add chia seeds and stir until combined. You could shake your jar too.

  3.     Close lid and put in fridge overnight.

  4.     To make it pretty, you could serve  this with fresh peaches and sprinkle on some coconut flakes.