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  • Slammers Snacks: My kids’ new favorite snack + A Giveaway (2 Winners!)

    Slammers Snacks | Chief Family Officer

    With two boys who play multiple sports year-round, I feel like we’re always on the go. That’s not a bad thing – my boys are super active, and the sports are a great outlet for their energy.

    But sometimes we have to dash from one place to another with very little time for a snack.

    Slammers Snacks giveaway | Chief Family Officer

    So when the folks at Slammers Snacks asked if we wanted to try their tasty, superfood Greek yogurt, I readily agreed. I love that their snacks are designed to fuel kids with organic fruits and vegetables, plus they’re portable, can be enjoyed frozen, cold, or at room temperature, and leave no crumbs in my car!

    Slammers Snacks | Chief Family Officer

    Slammers Snacks have no added sugar, contain no artificial ingredients, and contain no nuts or gluten. Since one of my boys is allergic to peanuts and tree nuts, you know that last one is a huge deal for me.

    The very best thing about Slammer Snacks, though, is that my kids love them! They downed four boxes (16 pouches!) in the first two days – and they loved all of the flavors equally. I tucked away the rest of the boxes so the boys don’t get tired of them – I bring them out on those days when we really are short on time. I love being able to give them a healthy snack they enjoy and we’re all happy, even though we’re rushing around from one place to another. 😀

    You can buy Slammers Snacks at Target, Ralphs, Vons, Safeway, Publix and H.E.B. stores.

    WIN IT!

    Slammer Snacks giveaway | Chief Family Officer

    Slammers Snacks wants to give not one but TWO lucky CFO readers their own case of Slammers! To enter, simply follow the instructions in the Rafflecopter widget below:

    a Rafflecopter giveaway

    RSS and email readers: Click here to reach the form.

    Recipe: Double Chocolate Fudgy Spelt Brownies

    Cook a new healthy dish each week in 2015 - chieffamilyofficer.com

    Not that brownies can ever count as a healthy food, but I’ve been wanting to try baking with spelt flour for a few months now – my plans just got derailed by summer vacation. I’d always thought of spelt as a “healthy” grain, and it seems to be somewhat healthier than wheat but not by a huge amount. It’s a whole grain, so it’s high in protein and fiber, and turns out to be a generally acceptable substitute for whole wheat flour in most recipes. It is a relative of wheat, so it’s not gluten-free.

    Being new to spelt, I was intimidated about using it but I had a Martha Stewart brownie recipe using spelt that I wanted to try (with my own adaptations, of course – because I can never leave well enough alone). The brownies came together like any other brownie recipe, and they were maybe the fudgiest brownies I’ve ever made. The true test, of course, was the kids – and they both liked the brownies a lot.

    So, not only will I make these brownies again, but I have a bag of spelt flour sitting in my pantry now, waiting to be used up. I’m going to substitute it for some regular flour in some of our favorite recipes to see how it goes. In the meantime, why not give these brownies a try?

    Fudgy Spelt Brownies | Chief Family Officer

    Double Chocolate Fudgy Spelt Brownies
    Adapted from Martha Stewart

    1/2 c unsalted butter (1 stick), softened, plus additional butter for pan
    6 ounces semisweet chocolate chips
    3/4 cup granulated sugar
    3/4 cup sucanat (or light brown sugar)
    3 large eggs, lightly beaten, at room temperature
    1/2 teaspoon vanilla extract
    1/4 cup unsweetened cocoa powder, plus additional cocoa powder for pan
    1/4 teaspoon kosher salt
    3/4 cup spelt flour

    1. Preheat oven to 350 degrees. Generously butter an 8×8 pan and sprinkle some cocoa powder over the butter. Turn the pan around and spread the cocoa powder over the butter until the butter is thoroughly coated with a layer of cocoa. Dump out excess cocoa powder and set prepared pan aside.*

    2. Put the stick of butter and the chocolate chips into a large microwave-safe bowl. Microwave on high for thirty seconds, then stir. Repeat as necessary until the chocolate melts and the mixture is a smooth consistency (do not microwave too long or the chocolate will clump up! you can also combine the chocolate and butter over a double boiler but I always think that’s too much hassle when the microwave can do the job).

    3. Stir the sugar and sucanat into the chocolate mixture until thoroughly combined. (If using organic sugar and sucanat, as I did, the mixture will not become totally smooth, and that’s okay.) Beat in the eggs and vanilla extract. Add the cocoa powder and salt, then stir to thoroughly combined. Fold in the flour until well combined, being sure not to leave any streaks of flour (but don’t over-beat the mixture either).

    4. Pour the batter into the prepared pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool completely before cutting.**

    the fudgy center!

    *Alternatively, Martha recommends lining the pan with parchment paper with an overhang so you can lift the entire block out of the pan for cutting.

    **These brownies are so fudgy that cutting was difficult. I recommend oiling a pizza wheel and using that to cut your brownies, wiping off the wheel and re-oiling between cuts.

    Collage image via FreeDigitalPhotos.net by KEKO64.

    Chief Family Officer’s Favorite Things: Trader Joe’s Cold Brew Coffee Concentrate

    Trader Joe's Cold Brew Coffee Concentrate - Chief Family Officer's Favorite Things

    One of my favorite discoveries this past year has been Trader Joe’s Cold Brew Coffee Concentrate:

    TJ Coffee Concentrate

    This coffee concentrate makes for the easiest iced coffee ever! The directions say to use one part of coffee concentrate to three parts of water or milk. However, I’ve been using about three parts of nonfat milk, a splash of heavy cream and a splash of maple syrup to make my iced coffee. If I’m not out and about to grab a chai tea latte at Starbucks, the iced coffee really hits the spot.

    Each bottle contains 32 ounces and costs $7.99 (at least here in LA – prices may be regional). Once opened, you can refrigerate the bottle for up to 30 days. (I write the date I opened it on the label with a Sharpie.) If you don’t use up the whole bottle, you can freeze what’s left in an ice cube tray. I’ve done this and used the frozen coffee cubes when a recipe called for coffee or when I wanted to keep my coffee cold in an insulated travel mug (these Contigo mugs are my favorite because they don’t leak and keep drinks hot or cold for hours).

    See all of Chief Family Officer’s Favorite Things here.

    This post contains affiliate links that help support this site at no additional cost to you. Thank you for using them! You can read CFO’s full disclosure here.

    This Week’s Healthy Dish: Quinoa Salad with Cucumber, Feta and Shrimp

    Cook a new healthy dish each week in 2015 - chieffamilyofficer.com

    As I mentioned previously, I’m making one new healthy dish per week this year to help me conquer my fear/reluctance to try new foods and techniques.

    One of those is quinoa. Well, it was, because I made it on Monday and it was great! I’ve actually had quinoa before, but I’ve just never liked it. Maybe it just wasn’t cooked well or something, because I was quite pleased with how it came out. I used one cup of uncooked quinoa, 3/4 cup of low-sodium chicken stock, and 1 cup of water. I combined them in a small saucepan, brought the mixture to a boil, and then left it to simmer for approximately 20 minutes. To be honest, I forgot about it until I smelled a slightly nutty odor and ran into the kitchen in a panic, convinced that I’d just burned the quinoa! But it was perfect – perfectly fluffy, that is.

    I then made this quinoa salad, although I skipped the carrot and added some sauteed shrimp. I sliced the cucumber pretty thin, and the salt from the feta pickled it slightly and gave it a marvelous crunch. I also added some Meyer lemon zest and lemon juice, since I wanted some acid to brighten the flavors.

    Quinoa Salad with Cucumber, Feta and Shrimp - chieffamilyofficer.com

    I will definitely make this salad again, and am on the hunt for other quinoa recipes to try.

    Image via FreeDigitalPhotos.net by KEKO64.

    New Cooking Strategy in 2015: A new, healthy dish each week

    Cook a new healthy dish each week in 2015 - chieffamilyofficer.com

    I’ve learned a lot about establishing new habits from James Clear, so instead of thinking in terms of goals and resolutions this year, I’m focused on changes and habits, and especially on changing habits.

    One change that I want to make this year is better eating habits – especially eating more produce and reducing my sugar consumption. However, I’ve noticed that I shy away from unfamiliar ingredients, or ingredients I’ve struggled with in the past even though they are supposed to be healthy.

    A good example is quinoa. I’ve never really liked quinoa, whether I’ve had it at a restaurant or made it myself. But a lot of people do like it and it’s healthy, and I’ve got a whole bag that I got for free at Ralphs sitting in my pantry. I’ve also got a bunch of beets from my CSA – I love eating them, but I’ve always been afraid to cook them. And, I just came across a recipe for Oven-Roasted Tofu, which is a way of eating tofu I’d never thought of.

    That got me thinking: Each week, I can plan to make a new “healthy” dish that makes me uncomfortable – whether it’s because of the ingredients and/or techniques, I will stretch my cooking abilities and knowledge, which is always a good thing, and my family and I can explore new foods. I know we may not like many of them (there’s always cereal to fall back on!), but I’m confident we’ll also discover some new favorites that will move out of the “uncomfortable” zone and into regular rotation.

    If you have beloved recipes for alternate grains, please leave them in the comments! Just keep in mind that we are a nut-free and seed-free house due to allergies (the only exception is sesame, for some odd reason). I’ll keep you updated in my weekly menu plans as to which recipes we are trying, and what we think of them.

    Spoiler alert: Since the beets are perishable, they’ll be the first new thing I try!

    Image via FreeDigitalPhotos.net by KEKO64.