Sunday, May 14, 2017

What the Girls Ate: May 8-12, 2017

Monday May 8, 2017

Wednesday May 10, 2017

Lauren's Snack:
  • Ham & Cheese Pinwheels
  • Flower Shaped Cucumbers
Olivia's Snack:
  • Croissant
  • Flower Shaped Cucumbers

Friday May 12, 2017

Olivia's Snack (top):
  • Strawberries
  • Cucumbers
  • Mini Chocolate Chip Cookies - see recipe below
Lauren's Snack (bottom):
  • Ham & Cucumber Pinwheels
  • Oranges
  • Mini Chocolate Chip Cookies


Banana Bread:
This is one of my favorite banana bread recipes! I've made it so many times. Each time I make it, I modify it slightly. Here's my most current version!

1/2 cup butter, softened
1/8 - 1/4 cup sugar
2 eggs

3 large mashed bananas (just over 1 cup)
1 tsp vanilla
1/4 cup milk

1 1/3 cups + 3 tbsp Cake flour (or 1 1/3 cup all-purpose flour)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
*Optional - chocolate chips, walnuts etc.

Preheat oven to 350 degrees. Prepare a  9 x 5 x 3 inch loaf pan.
Cream together butter and sugar with an electric mixer. Add eggs and mix.
Stir in bananas, vanilla and milk.
Sift together flour, baking soda, baking powder and salt. Stir into mixture.
Add chocolate chips or walnuts if desired.
Pour  loaf pan.
Bake at 350 degrees for 20 minutes. Lower heat to 300 degrees and bake for 40  minutes or until an inserted toothpick comes out clean.

**Sometimes I make mini loaves for the girls. With the mini ones, I usually bake them for 17-21 minutes.

Mini Chocolate Chip Cookies:
(Recipe from Weight Watchers)

2 tbsp softened, salted butter
2 tsp canola oil
1/2 cup packed, dark brown sugar OR 1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla
1/8 tsp table salt
1 large egg white
3/4 cup flour
1/4 tsp baking soda
1/2 cup mini chocolate chips

Preheat oven to 375ºF
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop 48* half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving (1 Smart Point per cookie).

*I got 56 half-teaspoons cookies out the dough.

Check out my 'What the Girls Ate' page for more kids snack ideas.

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