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Apple Nut Cobbler

Need a warm pick me up on a rainy day? I would suggest making this quick and easy dessert. After I posted a picture of this on my instagram I was asked to post the recipe, so here it is.

Apple Nut Cobbler



1 apple
1 lemon, juice approx 1/4 cup
3 tbsp maple syrup or agave nectar (I’ve made it without this and it was delicious)
1 tsp cinnamon
Pinch of nutmeg

1/4 cup almonds
1/8 cup pecans (you can substitute any of the nuts with a different nut you enjoy)
1/8 cup walnuts
1/2 tsp cinnamon
Pinch of nutmeg
2 dates chopped
2 tbsp water
1 tbsp coconut oil, melted
Splash of vanilla extract


1. Slice apples into thin slices. Mix the first 5 ingredients in a microwave safe bowl and seat aside to soak.

2. Pulse nuts and spices together until chunky. Place into a med bowl. Blend together dates, coconut oil, water and vanilla until smooth. Add to your chunky nut bowl until fully combined.

3. Microwave apples in juice for 45 seconds. In individual dishes place a layer of nut mixture. Place half the apples on top and top with the remainder nut mixture. If you would like it warm microwave for another 30 seconds.

I added a little greek yogurt on top of mine. Delicious!!




Feed Me Friday ~ Snow Maple Taffy

Hello, I’m Tammy, that mom with 2 energetic kids, and I’m super excited to be a part of That Mom Blog. I have one little princess that is 3 years old and a little guy that is 5. I’m looking forward to sharing our crafty family projects, recipes, weight loss tips and all other things that fall into that mom territory.

For my first contribution I’d like to share about our recent adventure making Snow Maple Taffy. What child doesn’t like to eat snow? This recipe is so easy to do and super fun for the kids to eat.


Here is how to make this yummy treat:

  1. Collect a pie plate full of fresh clean snow. The very important part of this step is making sure it’s clean. Try to avoiding yellow snow all together. 😉
  2. Pour half a cup to a cup of good grade maple syrup in small pan. I use Grade B maple syrup because we enjoy the darker flavor.
  3. Place a candy thermometer in the pan and bring to a boil over medium to high heat. You’re going to want to continually stir the syrup until it reaches 250F.
  4. Once you’ve reached the desired temperature, immediately pour over the snow.
  5. Let sit for a minute or two to cool down before letting the kiddies dig in.

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This is a fun wintertime dessert that everyone can help prepare. Your kids can help by measuring out the syrup and packing the snow into a plate or bowls. It’s also a nice way to talk about how a liquid can change to a solid and vise versa, taking advantage of those teachable moments. Our kids had a blast with this and were thrilled that they were allowed to eat snow with candy on it. Check out this little video below that we put together of them digging in!

Enjoy your sweet winter treat and I’d love to see if you can write your name in the snow with that delicious syrup.



Feed me Friday ~ Homemade Roasted Tomato & Red Pepper Crock-pot Pasta Sauce

Pasta was a big staple in my house growing up, and being half Italian we didn’t get our sauce out of a can. I still have very clear memories of my Father laying out hundreds of tomatoes on the benches in our garage, getting them ready to be made into a sauce that would surely make it onto our plates once a week. One food I could never get sick of.

Of course, now that I’m all grown up and my parents spend half their time in FL, spaghetti dinners at their house are few and far between. While we’ve gone down the road of purchasing canned sauces, nothing compares to homemade. Not only does it taste a lot better, but it’s also much healthier too. I thought I would share my favorite recipe, easily made in your crock-pot!

sauceHomemade Crock-Pot Roasted Tomato & Red Pepper Pasta Sauce

Makes 12 1/2 cup servings. 1+ points per serving for weight watchers!

  • 4 medium tomatoes
  • 1 can diced tomatoes
  • 2 cans of tomato paste
  • 1/2 sweet red pepper
  • Fresh Oregano
  • Fresh Parsley
  • 3 cloves garlic
  • 1tbsp olive oil
  • Salt & Pepper

Start by putting your can of diced tomatoes into your crock-pot. Cut the tomatoes into quarters, slice your red pepper and peel your garlic cloves (leave whole) and place them in a small roasting pan. Add in your Oregano, Parsley and any other fresh herbs you would like to add in. Drizzle olive oil on top and roast at 375° for 1 hour.


Add the entire contents to your crock-pot and cook on low for approx 6 hours (can be more, can be less, I always just set it in the morning before I head out for the day).

About 1 hour before dinner, add in your two cans of tomato paste. Half hour before dinner use a hand blender to puree  everything. Serve over pasta, Quinoa or Spaghetti squash!



P.s. I would love for you to share my recipe on Pinterest 😉


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Feed me Friday ~ The BEST Nacho Dip.


Okay, so maybe it’s not the BEST nacho dip, but it’s pretty damn good – and it’s low fat too! I’ve been eating this dip for years, something my dad used to make growing up and always a favorite.  I’ve changed the recipe slightly from what he did to make it a little bit healthier.

My favorite part about this dip is that you could eat it as is, or top it with as many vegetables as you want. This was my first time putting green peppers on top (What was I waiting for?!).


Now that I’m back to doing weight watchers I thought I would add things up and find out just how many points it would be. Of course, your points will add up when you start dipping your chips into it, but there are some great options to choose from. Baked Tostitos Scoops are a great low point option.


4+ Points per 1/2 cup serving*

Another great option is Rice Cakes – I put about 1/4 cup of my leftover dip on top of some plain rice cakes for a yummy 6+ points lunch!


1/4cup of dip on each plain rice cake for a total of 6+ points*

I’ve actually been thinking of other ways I can use this dip, just so I can make it more often. I think that rather than topping with veggies, I can simply use it as a veggie dip. Or wrap it up in some rice paper with some lettuce and tomato. So many options, so many ways to enjoy something I love so much! Make sure you try it, I really think you’ll love it as much as I do. I do have to say too that normally I am not a cottage cheese fan at all, but it works, believe me!

That Mom’s Low Fat Nacho Dip (aka, the BEST nacho dip ever.)

Makes 8, 1/2cup servings*

  • 2 cups low fat Cottage Cheese (1 container)
  • 1 small brick of low fat Cream Cheese, softened
  • 2 cups Salsa (mild, medium, hot – whatever you prefer!)

Once you’ve softened your cream cheese, stir in cottage cheese and salsa until all ingredients are well mixed. Store in a covered container in the fridge over night. Before serving top with as many veggies as you desire! Normally I will top with shredded lettuce, diced tomatoes and green onions. Enjoy!

*All serving sizes and point values are calculated before adding veggies on.


Green Monster Smoothie – Tastier than you think!

Today I thought I would post about another one of my favorite smoothies. I may even like this more than the Cherry Maple Oatmeal Smoothie I posted about last week! This smoothie is so packed full of protein and calcium making it perfect for the start of the day. I find that I have a lot of energy after I drink it, and it also keeps me full until lunch! The thing I love most about this smoothie? It doesn’t taste healthy at all.


Recipe – Makes one smoothie

  • 1 packed cup of baby spinach
  • 1 cup of almond milk (I use unsweetened vanilla)
  • 1/2 cup of 0% plain Greek yogurt
  • 1 chopped up frozen banana
  • 1 tbsp peanut butter

Directions: Add all ingredients to your blender and blend until smooth!

Tips: When you freeze your banana, peel and chop it up first, you will thank me!

When I have it, I like to add a tsp of Matcha Green tea to it as well. I’m even thinking that maybe on my next trip to the grocery store I might pick up some Chocolate Almond Milk and try it with that.

I swear to you, this smoothie does not taste healthy. It’s all about the peanut butter banana flavour! Not only do I love it, but so do my boys. If you try it, let me know what you think!



Cherry Maple Oatmeal Smoothie

I love smoothies. LOVE them. I’ve been drinking Green Smoothies on and off for a couple of months now, and while I love them I found myself needing something a little new – change it up a bit. While browsing Pinterest one day I came across someone making Oatmeal smoothies. I like Oatmeal….I like smoothies… The two together has to be as fantastic as it sounds, right? RIGHT.

SmoothieThis smoothie is AH-MA-ZING, and super filling. A perfect breakfast on the go. I’ve seen lots of different variations on them, but I was drawn to cherries. The maple flavor is amazing, but something easily cut if you want to lower the calories a bit. Here’s how to make it:

Cherry Maple Oatmeal Smoothie : Serves 1

  • 1 cup frozen cherries (or any frozen fruit – I’d like to try peaches next time!)
  • 1 cup of unsweetened Almond Milk
  • 1/2 cup of fat free plan Greek yogurt
  • 1tbsp maple syrup
  • 1/4 cup rolled oats

Just put it all in the blender, warn you kids to plug their ears, blend and enjoy!

What fruit would you use to make one?



Black Bean Brownies – Pinterest Thursday

Today I am cheating a little bit. This was actually something that someone in my weight watchers support group found and posted about. Brownies made with black beans. Sound gross? They are SO not. They may be the best brownies I have ever had.

The only problem was, was that when I sat down to make them (being under the assumption that they were only 1 point each using low fat brownie mix) I knew that it was too good to be true. While looking at the cooking directions on the box, I noticed that all it called for was water and 1 egg. A can of black beans is definitely higher in points than that. So I opened up the laptop, and hopped on the recipe builder. The brownies that were thought to be 1 point, were 4! Just goes to show you that double checking things can be very beneficial. Chowing down on 4 ‘1 point’ brownies is one thing, but 4 ‘4 point’ brownies is not so great. I hated to share the news with my WW friends about the mistake.

So the good thing was, I got the recipe down to 3 points for 1, or only 5 points for 2. Just by making more servings. Here is how to make some DELISH black been, weight watchers friendly brownies.

1. Grab a box of Low Fat brownie mix and a can of Black Beans. Yes, that’s it.

2. Rinse the beans really well under water than place them in your food processor and add enough water to just cover them and blend.

3. Mix your puréed beans with the brownie mix, and scoop into a lightly sprayed mini muffin tray, then bake as directed on the box!

Again, I must stress, even though they may not sound very good, they are probably some of the most rich brownies I have ever had. Of course, it would be less points doing it the way the box says, but what a great way to get some extra fibre and protein!