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Posted by on Aug 12, 2016 in Healthy Dishes | 0 comments

My Green Juice Recipe

I’ve been on a green juice kick lately. Actually, that’s a bit misleading. That makes it sound like I’ve been on a huge health kick and that’s laughable. It’s more like I’ve been on an ‘eat-everything-in-sight-bake-all-the-cookies-dip-everything-in-nutella’ kick and I’m trying to balance that out with drinking copious amounts of fruits and veggies during the day.

Green Juice

I was getting burned out on my smoothies, so I switched it up to juice and I’ve been digging it. When we lived in NYC, there were so many great juice bars and Atlas and I would hit them up on the regular during the hot summer months. I’ve been craving some of the healthy drinks we used to order, so I decided to recreate them in my own kitchen and this particular one has been my go-to lately.

Homemade Green Juice

Andi Rose even loves it – homegirl will slurp this juice down! Atlas will drink it sometimes too, but then other times he turns his nose up at it. Dave always turns his nose up at it. The other day I made a giant blender full of juice and asked Dave if he wanted some, after he stood in the kitchen watching me make it, and he scrunched his entire face up and said, “Ewww. No, I’m good.” I was all, “Dave! Come on. Seriously. Be an adult and drink this.” And he was all, “Um, I am an adult. Drinking that doesn’t make you an adult, Ashley – I just saw you eating Sour Patch kids before you made that.” Touché, Dave. And for the record, Dave is totally the adult in our relationship. He handles our taxes. That’s how you can tell who the adult is in your marriage.

Homemade Juice

Anyways, this really isn’t a recipe because I don’t measure anything but here is what I’ve been throwing in the blender lately!

Green Juice2

  • Ice
  • 1/2 of a Frozen Banana
  • 1/2 of an Apple (red or green works)
  • 1/2 of a Cucumber
  • 1/2 of an Orange
  • Handful of Purple Grapes
  • Handful of Spinach (Sometimes I use Kale, but I prefer spinach to kale)
  • Few pieces of Pineapple (frozen or fresh work)
  • Drizzle of Agave Syrup OR honey
  • Coconut Water that is flavored with a splash of pineapple (plain old coconut water works too)

I blend this all on the ‘juice’ mode on my blender and I really blend the heck out of it so it has the consistency of juice. I don’t like this to be thick or pulpy. But if I don’t drink it fast, then it does get kind of pulpy.

This juice is super refreshing, especially after my workouts and I love that I’m flooding my body with nutrients and Andi’s too on the days she shares it with me! It makes me feel better about the 6 spoonfuls of nutella I’ll inevitably eat later. 😉

Green Juice Recipe

Do you have a favorite juice recipe? Share it in the comments below!

P.S. I realize I’m the worst blogger for giving you a green juice recipe on a FRIDAY! Who does that? Fridays are for cookies and brownies and wine and donuts and margaritas. Ugh. Sorry I failed you guys. Pin this so you can pull it up on Monday and make it at the beginning of next week because green juice is totally a Monday thing. My bad, ya’ll. Poor strategic planning over here this week.

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Posted by on Jul 12, 2016 in Healthy Dishes | 0 comments

Chicken Noodle Soup Recipe

Making homemade soup is one of those things that makes me feel super domesticated. No clue why. Maybe because my mom always made soup for me growing up whenever I was sick, so homemade soup really reminds me of home and my own mom.

Chicken Noodle Soup

Dave’s favorite soup is chicken noodle soup and I feel like lately I’ve been making it almost every other week. Unfortunately, it seems like our family has been on this ‘sick rotation’ where each week one member of the family is going down with some type of virus, whether it be a cold or a stomach bug or teething for Andi Rose, so this soup has been in demand in the Andrews’ house! And the best part is, it freezes pretty well so I will make a big batch, then freeze some in an airtight container and pull it out a week later to defrost in the fridge before reheating it in a pot!

Oh and one last note about this soup before I share the recipe. It has no celery in it. I don’t like celery (and let’s be honest – you don’t either because seriously who likes celery?!). I don’t usually like chicken noodle soup at restaurants, but this soup is celery-free and delicious. It is easy to make, and you can alter the ingredients to your liking (i.e. you can add as many carrots, noodles, etc as you want). We like our soup pretty thick in this house, so I add a good amount of veggies, noodles and rice but if you like your soup more brothy then just don’t add as much of the filler stuff (like the rice and noodles).

Chicken Noodle Soup Recipe


  • Reduced Sodium Chicken Broth, 32 oz (sometimes I use all 32 oz and if I have another one in my pantry I’ll use a little extra)
  • Water (I usually use about 1 cup and add more later if needed)
  • Chicken Bouillon Cube (usually found in the grocery store around the chicken broth)
  • 1 Packet Knorr Vegetable Soup Mix (this is usually by the chicken broth in the grocery store, but I took a picture of it above so you would know what it looks like)
  • 2 Chicken Breast, chopped
  • Carrots, chopped (I like my soup ‘veggie heavy,’ so I usually add a good amount of carrots)
  • 1 Bag Frozen Corn (I usually only use about half the bag)
  • Jasmine Rice (I usually start by adding around a 1/2 cup)
  • 1 Package Extra Wide Egg Noodles


In a giant pot, simmer chicken broth, water and 1 or 2 chicken bouillon cubes. Add chopped chicken and chopped carrots to the pot and simmer until chicken is almost cooked through (maybe 10 minutes). Next, add in your rice and Knorr vegetable soup mix (Remember, rice expands when it cooks, so don’t add too much. You can always go back and add more later if you like your soup thicker). Allow soup to simmer about 20 minutes. Next, add in your corn and simmer for another few minutes before finally adding in your egg noodles. Once egg noodles are fully cooked and soft, remove from heat and enjoy! So easy and so yummy! I swear it taste buttery, but there’s no butter involved!

If you make this and your family likes it as much as mine, let me know in the comments below! 🙂 And don’t forget to pin it if you want to save it for later.

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Posted by on May 11, 2016 in Healthy Dishes | 0 comments

Peanut Butter Oatmeal Bars

Hola! I’m skipping out on a nap-time shower today to share this recipe with you fun people, which is a real bummer for all those who have to smell me today because I did the stair master this morning. That machine owns me every single time. Dave is a beast on that machine and the last time I was on it I got a new high score, but my high score was still second to his. Today I was trying my hardest to beat his record on the machine (289 floors) but I just couldn’t do it. So Dave, if you’re reading this – you still have the high score on the stair master, but I’m coming for you. 😉 I’m just 100 floors behind you…

Anyways, this recipe is one that I make on repeat in our house so I thought it would be a great one to share on CnC. I got the recipe from my sister (you can read her blog here). Atlas loves these things and I often serve them for breakfast with some fruit and cottage cheese on the side or just serve them up for a grab-n-go snack. They are super easy to make and there’s no baking involved. I wouldn’t call them ‘low-fat’ since there is a lot of peanut butter in them, but they are definitely healthier than 4 handfuls of M&Ms (our other grab-n-go snack). Oh, and I don’t give these to Andi Rose because they do have honey in them and babies aren’t supposed to have honey before they reach 1 year of age.

Peanut Butter Oat Bars

Peanut Butter Oatmeal Bars



  • 16 oz Peanut Butter
  • 3 Cups Oats (I’ve use Old Fashioned or Quick Cooking – I don’t have a preference)
  • 1 Cup Honey
  • 2 Scoops Juice Plus Complete Powder (Or you could use Shakeology if that’s what you take or whey protein would probably work fine too – & I usually mix the vanilla and chocolate flavors of our Juice Plus powders)
  • Chocolate Chips, to taste (we like a lot of these, obviously)
  • (Sometimes I throw a little flaxseed in the bars too, just depends what I have on hand)
  • Also, around the holidays I will add in different fun flavors (like pumpkin chips during the fall)


Mix all ingredients together and then add in chocolate chips and stir until it is well combined (the mixture will be thick). Press into a 13×9 pan (I usually lightly grease mine with Pam) and store in the refrigerator for 1 hour before cutting into squares. Keep these babies in an airtight container in the fridge, preferably on a high shelf so your toddler can’t help themselves to 6 servings at once when you’re not looking. 😉

Toddler Snack

Voila! Easy Breezy.

If you make these and love them as much as we do, be sure to comment and let me know!

Oooh! And last thing: I’m on snap chat now. Well, sort of. I haven’t snap chatted once. But I made an account. Actually I made the account months ago and forgot about it, but I played with it over the weekend and I cannot figure it out for the life of me. How do you follow people? Can you only watch a video one time? What do people even want to see videos of? I think my username is just Ashley Andrews. Or maybe it is ashleyandrews6? I don’t even know. Like I said, I haven’t posted 1 thing yet. So.many.questions. I need a snap chat tutorial for dummies.

Happy hump day, friends!


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Posted by on Feb 16, 2016 in Baby Andi, Healthy Dishes | 0 comments

Baby Food Recipes – Part 2

A few weeks ago I shared some baby food recipes and I’m coming back today to share a few more!


Andi will turn 8 months old this week. She’s been eating solid food for a few months now. She has 1 tooth – really it is 1/2 of a tooth because it isn’t even all the way in yet – so she’s gumming all her food, but I have been making her purees a bit thicker recently (meaning, I’m just adding less water).


Here are 4 more baby food recipes for all you baby food makin’ mamas out there who are interested!

Sweet Potato + Spinach + Kale + Banana 

  • 1 Sweet Potato
  • 1 Handful Spinach
  • 1 Handful Kale
  • 1 Banana

Preheat oven to 375° and line a baking sheet with tin foil. Lightly grease tin foil with Pam. Peel sweet potato and chop into cubes. Drizzle sweet potato with olive oil and salt and bake for 35 minutes, until it can be easily pierced with a fork. Wash spinach and kale. Combine roasted sweet potato, washed spinach and kale and 1 banana (or 1/2 banana) into a blender and add a tiny bit of water. Blend well, adding more water as needed to reach your desired consistency.

Roasted Apple + Dates + Oats Cereal

  • 1 Apple
  • 4 Dates
  • Whole Grain Oatmeal Cereal (I never measure this, but I would say I add a few tablespoons – it comes in powder form)
  • Cinnamon

Preheat oven to 375° and line a baking sheet with tin foil. Lightly grease tin foil with Pam. Peel Apple and chop into cubes. Drizzle apple with olive oil and sprinkle with salt and cinnamon. Bake for around 30 minutes, or until it is soft enough to pierce with a fork.

While apple is roasting, soak dates in hot water for around 10 minutes. Remove pit from dates and discard the pit. Save the water the dates soaked in (It is more flavorful, so it’s great for adding to the puree).

Combine roasted apple, dates, some of the water the dates soaked in and some whole grain oatmeal cereal in a blender. Blend until desired consistency is reached, adding more water/oatmeal cereal as needed.


Roasted blueberries + Banana + Oats Cereal

  • 1 Banana
  • 1/2 Cup Blueberries
  • Whole Grain Oatmeal Cereal

Preheat oven to 375° and line a baking sheet with tin foil. Lightly grease tin foil with Pam. Cut banana into slices and arrange banana and blueberries on your baking sheet. Drizzle them with a tiny bit of olive oil, salt and cinnamon. Bake for around 15 minutes.

Blend roasted banana, blueberries and oatmeal cereal together, adding water (or formula/breast milk) until desired consistency is reached.

Squash + Zucchini 

  • 2 Squash
  • 2 Zucchini

Wash squash and Zucchini. Chop squash and zucchini, removing the ends. Put chopped veggies into a pot, drizzle with olive oil, salt, pepper and a dash of onion powder. Cover and cook over low-medium heat for around 15 minutes, until vegetables are soft.

Put veggies in a blender and blend until smooth. I find I don’t need to add a lot of water to this mixture because these veggies blend easily without a lot of liquid.

And that’s that! 🙂

Andi also really loves the YoBaby yogurt right now. Our pediatrician recommended that and it has been a hit with her, just like it was with Atlas. We’ve also started giving her puffs to let her practice putting food in her mouth. She does great with those and really loves them. Last week I also gave her some whole peas to try too. I think I gave her about 12 peas (not at once) and 3 made it into her mouth. The rest ended up in the seat of her high-chair. Also, we’ve introduced cottage cheese and she’s a fan of that.

And last thing! If you have a baby you need this Nuk mash and serve bowl.

Baby Food Masher

I don’t like to use the word ‘need’ because who am I to tell you what you need? But the word is appropriate in this instance. If you are making baby food, you need this bowl. It is awesome for quickly mashing up all sorts of things from bananas to avocados to sweet potatoes. I use it at least once a day and I wish I would have had this when Atlas was a baby! It makes smashing up food a breeze and after I used it the first time, I immediately ordered another one to have in our rotation.

If you’re a new mama, I hope this post helps! Let me know if you have any questions. I’m definitely not an expert, but I’m happy to share what works for us in our house.

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Posted by on Feb 4, 2016 in Baby Atlas, Healthy Dishes | 0 comments

Toddler Lunch Ideas

Last week I shared our go-to breakfast foods for Atlas and this week I’m coming at ya with some of our go-to lunch items.

Before I share what Atlas eats though, I want to reiterate that I am not a nutritionist and I’m not saying this is what your toddler should eat. This is just what works for us during this season of life. Also, I’m not super creative on the lunch front and because Atlas typically eats a big breakfast, I don’t make his lunch all that huge.

But this is how we do lunch in the Andrews’ house.

  • Dinner leftovers: Most days, Atlas & I eat the previous night’s dinner leftovers because it is easy. And usually pretty healthy. And cheap. And I can microwave it with one hand while holding Andi.
  • The Snack Plate: When leftovers can’t be found, this is my go-to for Atlas and it is always a hit because Atlas loves the variety.

Toddler Snack Plate

I realize the above photo is pretty horrendous, but that’s our real life. I just chop everything up and throw it on his tray most days. That’s how we roll. The above lunch is turkey/fresh cut cheese/avocado/grapes. I think he actually had a side of apple sauce with this meal too that’s not pictured.

Other snack plate options include:

  • Cottage cheese/apple slices/carrots/raisins/peanuts
  • Hard boiled egg/banana/string cheese/sweet potato fries
  • Toast with peanut butter/apple sauce/broccoli/yogurt

And obviously, I mix and match all those items based off what we have on hand and what Atlas wants that day. We love the Alexia frozen sweet potato fries. We love the Chobani flip yogurt cups. Atlas hates raw carrots (& let’s be honest, you do too), so I always boil them or sauté them. Cheese is his favorite food on the planet.

  • Grilled Cheese: Atlas would eat this every day if I let him. He only gets it about once every 2 weeks though.
  • Applegate Chicken Nuggets + Broccoli: I try to avoid frozen foods, but these frozen chicken nuggets are good and Atlas always seems to enjoy them. I bake them and make a veggie to go with them – usually broccoli or peas because that’s what my boy likes.

Toddler Lunch

That’s really about it. Sometimes a smoothie gets thrown in the lunch mix. Sometimes I cave and buy him corn dogs. Sometimes we get this mac and cheese. Sometimes I pre-bake sweet potatoes & load one of those up for him. But the meals listed above make the most appearances during our week.

I hope that helps! Oh, and if you have a little boy who loves trucks, I recommend this plate!  Toddler Lunch

On days when Atlas is protesting about eating, I offer to let him eat on his construction plate with his construction utensils and he thinks it is awesome! He will eat foods he doesn’t normally love if he can eat them off a spoon that looks like a digger. Go figure.

Toddler Lunch

Anyways, it makes mealtime way more fun for him so I thought I would share!

If you want more toddler meal ideas, definitely check out Brittany’s blog and Weelicious. They do meals up right! 🙂

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Posted by on Feb 2, 2016 in Healthy Dishes | 0 comments

Weekly Menu

Hi! Just popping in to share our weekly dinner menu in case anybody is looking for ideas.

  • Monday: Thai Quinoa Bowls (I marinated the chicken in Trader Joe’s curry sauce and this meal was really tasty. This didn’t make a ton though, so if you have a bigger family definitely double the recipe.)
  • Tuesday: Skillet Chicken with Peppers
  • Wednesday: Chili + Cornbread
  • Thursday: Leftover Chili
  • Friday: Acorn Squash stuffed with sausage and eggs

I was clearly feeling the Thai vibe this week and the recipes from How Sweet Eats never disappoint. I’m always searching for quick and easy weeknight meals so if you have any dinner recipes you want to share, please do so in the comments below!

I’m hoping to post toddler lunch ideas (aka What Atlas Eats for Lunch) later in the week, so mamas be on the lookout for that! But I’m currently running a little behind at life because my sweet Andi girl is needing extra snuggles since she’s teething.

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