Bumpkin Reusable Snacks Bags are My New BFF


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I am currently obsessed with these Bumpkins Reusable Snack Bags! Waterproof, washable and absolutely adorable, they now replace my endless use of ziploc bags for carrying my kids’ snacks around in my bag.

They come in a bunch of cute designs including firetrucks, Dr. Seuss, dinosaurs and more. My kids love unzipping them and indulging in their snacks. And not only am I saving myself from a car full of little baggies, it’s way better for the environment too.

More info:

  • They’re labtested food safe 
  • Zipper closure
  • These ones measure 7″W x 3.5″H but there are other sizes!
  • BPA, PVC, Vinyl, Phthalate and Lead free
  • Machine washable & dishwasher-safe (top rack) 
  • Sold in single or multiple packs!

Bumpkins Reusable Snack Bags are the BEST for school snacks too. Tupperware can take up space so these are a great alternative. I highly recommend these adorable snack bags for daily use or even back-to-school gifting!

Sweet Sundays: Zucchini Bread Recipe


zucchini bread

This recipe makes two loaves of zucchini bread – one for you, and one for the rest of the family! It’s so moist with a little crisp to the outer layer. Bring it to a potluck or to work and people will bow to you 😉

What You Need

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons cinnamon
  • 1 ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • 3 eggs
  • 1 ½ cups shredded zucchini (about 1 medium-sized zucchini)
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup walnuts

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, combine the first seven dry ingredients
  3. In another bowl, combine eggs, zucchini, oil and vanilla extract
  4. Stir egg mixture into dry ingredients ***When it’s all combined, the consistency is pretty pasty, that’s normal
  5. Fold the walnuts in
  6. Pour into 2 greased 9x5x3 loaf pans
  7. Bake for about 1 hour and 10 minutes ***Some ovens will bake it in one hour, so do the toothpick check at the one-hour mark
  8. Let the loaves cool in the loaf pans for at least 30 minutes before removing

You can also add chocolate chips to this recipe. Just decrease the walnuts to ½ a cup and add ½ cup of chocolate chips. And for chocoholics…or those allergic to walnuts, replace the whole cup of walnuts with chocolate chips.

Cabbage Rolls


SAMSUNG

I had to call my mother before making this just to brush up on some steps I wasn’t sure of. The recipe is below if you’d like to try it. This is a great Sunday meal that’s filling and delicious! It’s also great to bring to a potluck.

What You Need

  • 1 cabbage
  • Tomato sauce (check out this post for my homemade recipe) or purchase a jar you like
  • Ground beef (one med to large pack)
  • 1 tablespoon canola oil
  • 3 gloves garlic, minced
  • 1 onion, chopped
  • Salt & pepper to taste
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 cup mozzarella cheese, shredded
  • ½ cup grated parmesan

Instructions

  • Heat oil in pan, add onions & garlic
  • Cook for about 5 minutes
  • Add ground beef
  • Mix in salt & pepper, oregano & pepper flakes
  • Brown & cook meat fully. Meanwhile…
  • Pull off a few outer leaves of cabbage and throw away
  • Carefully pull off cabbage leaves, you’ll need about 12
  • Wash leaves
  • Bring a pot of water to boil
  • Blanch leaves in batches for about 6 minutes each or until flexible, without breaking
  • Let air dry or pat with paper towel if in a rush
  • Lay out leaves and scoop about three tablespoons of ground beef on each
  • Top with a healthy pinch of mozzarella cheese
  • Begin rolling, tucking leaves inwards at the sides to hold meat in
  • Repeat for remaining rolls
  • Scoop some sauce onto bottom of oven-safe baking dish
  • Place rolls in dish
  • Cover each roll with sauce
  • Cover with aluminum foil
  • Bake at 350 degrees for 1 hour or until fork very easily pokes through cabbage roll
  • Top with grated parmesan before serving

Enjoy!!