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Whether you’re looking for a drink the whole family can enjoy or simply a quick, elegant non-alcoholic drink, this peach cobbler mock-tini is perfect!

Non alcoholic drink made with peaches and orange seltzer

 After 9 months of pregnancy…twice…and a year of breastfeeding…twice…I started to tweak drinks so I wouldn’t feel left out at alcohol-imbibing events. And to feel a tad more elegant than a messy, burp cloth-wearing mama.

Now I make a mocktail when I'd like to drink something fancy while my kids are still awake and I know they’ll ask for a sip. It also shows them that you can still have fun without having alcohol.

Non alcoholic drink made with peaches and orange seltzer

For this drink, I muddled a few canned peaches, but you could very easily use peach nectar. (You may want to add a little simple syrup if you're just using canned peaches for a little extra sweetness.) I also used crushed up graham crackers and cinnamon to rim the cocktail glass, but some crystallized brown sugar with cinnamon might be nice, too.

This peach cobbler drink is perfect for anyone looking for an easy drink without alcohol. It’s refreshing and elegant enough to serve on Mother’s Day. Which I plan on doing for my own mum who rocked a burp cloth better than anyone!


3 ounces (90 milliliters) peach nectar

1 ¼ ounce (about 40 ml) orange seltzer

Rim: Graham Cracker Crumbs mixed with cinnamon

Garnish: peach slice


Add peach nectar to a martini glass. Top with orange seltzer. Rim with graham cracker crumbs mixed with cinnamon and a peach slice. Enjoy!

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Quick and healthy breakfast bread made of whole wheat and strawberries

What’s the happy medium between fresh baked goods and a quick breakfast? Quick breads.

I have always been a fan of quick bread batter breakfasts. Banana breads, zucchini bread, beer bread…so when I heard of strawberry bread, this was the first thing that came to my mind.

I love me a good quick bread because it’s just that – quick and bread. It’s the kind of quick breakfast you can throw together the night before and assemble in a snap during a harried morning. Just mix the dry ingredients in one bowl and the wet ingredients in another. In the morning, combine them and bake.

Or, you can bake a bread (or muffin) and freeze for another time. Simply let the bread cool completely, wrap or place in a zip lock bag and place in the freezer for up to 6 months. To thaw, remove to the counter or refrigerator and loosen the wrapper a bit. It’s perfect for company.

My theory is, if I’m going to go through the trouble of assembling one bread, I may as well make two. I mean, I already have the ingredients out. So, I get a workshop going in my kitchen and I freeze the second bread.

Cook once, eat twice.

Quick breads are not leavened with yeast, but baking soda or baking powder. This is why they can rise quickly. They generally start with the same basic ingredients and other additions can be added as desired.

Quick breads all start with:



-eggs (or flax eggs)

-a fat (oil, butter, margarine, applesauce, plain yogurt or combination of these) and

-a liquid (usually milk).

Then the fun part comes in where you can add a variety of fresh or dried fruits, vegetables, cheeses, nuts, herbs and spices.

It’s strawberry season and a pint of strawberries costs about $1.00 - $1.50 now in NYC, so it’s a good time to stock up on them. I usually buy several pints and, if I can reserve some before they’re all eaten up, I slice and freeze them. I’ll then use the strawberries in smoothies or throw them in plain yogurt, chia seed pudding or oatmeal.

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To up the health factor of my quick breads, I use a combination of whole wheat flour and different fats. By substituting up to 1/3 of the white flour for whole wheat flour and mixing very minimally, this bread can be healthy and moist.

And, because I still had quite a few pints of strawberries left, I whipped up some strawberry cream cheese to top the strawberry bread. I used sliced strawberries that had been frozen, as they thaw with some nice juice. Then, I mixed the berries with some softened cream cheese.


Strawberry Bread

10-12 servings

Ingredients, Dry:

1 cup white flour

1/2 cup wheat flour

1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Ingredients, Wet:

1 egg

1/4 cup vegetable oil

1/4 cup applesauce

1 teaspoon vanilla

1 teaspoon grated lemon zest

1/2 cup chopped strawberries, fresh or defrosted if frozen


Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan. Whisk dry ingredients thoroughly in one bowl. Whisk wet ingredients thoroughly through lemon zest. Add the flour mixture to the wet mixture. When the mixture is almost completely moistened, fold in the strawberries. Don't overmix. Scrape batter into loaf pan. Bake until toothpick inserted into the center comes out clean, about 50-60 minutes. Let cool on wire rack for 10 minutes before reverting pan to unmold and cooling completely.

Healthy, strawberry whole wheat quick bread.


I think strawberry bread is my new favorite! Try it and let me know what you think!

Want to make this strawberry quickbread another time? Pin it for later!

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You know you should be eating more fish, but what about your kids? Is there such a thing as eating too much fish?

With only 100-200 calories per serving, seafood is considered a low-calorie, high-protein food source. Fish also has B vitamins, vitamin D and vitamin A, zinc, selenium, iron and iodine. Seafood is low in total fat and saturated fat. Even the fattiest fish have no more than 15% total fat. Most cuts of fish are also low in cholesterol (a little less than chicken and beef - shellfish is the exception.). And a large portion of that fat – oh, here’s the good part – is that heart-loving’ polyunsaturated, omega-3 fatty acid fat.

Omega-3 fatty acids are essential nutrients that your body cannot produce. They are found in all fish, but primarily in fatty fish.

Good sources of #omega-3’s: salmon, trout, sardines, herring, canned mackerel, canned light tuna, and oysters.

Health Benefits of Omega-3 Fatty Acids:

-Helps reduce risk of sudden heart attack, abnormal heart rhythms and stroke. Also lowers blood pressure.

-Maintains healthy brain and vision development during pregnancy

-May decrease risk of depression, dementia and Alzheimer’s disease

-Has anti-inflammatory effects that may decrease the risk of arthritis

Benefits to pregnant women: helps nervous system development of fetus

Ok, so those are the reasons why you SHOULD eat fish…are there reasons why you shouldn’t??

Well, there are contaminants, mercury and water pollutants like polychlorinated biphenyls (#PCBs) and dioxins. Although mercury is a naturally occurring metal, it is converted into more dangerous methylmercury by bacteria in water. Methylmercury is found more in larger fish, since those fish eat other fish and live longer. If you eat too much of these fish, it could damage your nervous system. PCB concentrations have decreased in waters, but there are still areas where there is concern.

Those at the most risk?

Women of child bearing age, pregnant women and kids.

Since contaminants can build up in your body over time and it could take up to 5 years to rid your body of these dangerous substances, it’s best to limit your intake of certain fish. Remember, infants and children are more susceptible to these harmful effects because their nervous systems are still developing and contaminants can be passed on to a fetus from mom.

For Kids: Fish is a nutritious food that helps their bodies grow. But, remember their portion size does not look like an adults’.

Generally, allow 1 ounce of fish for every 20 pounds of body weight. So, a 40 pound child, should have 2 ounces of fish.

You can also refer to this chart for guidance on portion size of fish for kids:

Serving size of fish for children
Serving size of fish for children

Pregnant women and women of child bearing age: should consume 8-12 ounces (2-3 servings) of fish per week, and of fish that is lower in mercury content.

What Are The Safest and Most Nutritious Fish to Eat?

Use this chart as a guide:

List of fish to eat to limit toxin exposure

Can you prepare fish in a way that decreases PCBs, dioxins or mercury?

You cannot cook away mercury, but contaminants like PCBs accumulate in the fat of the fish, so remove skin and visible fat before cooking, let fat drip off fish before eating it, and never make sauce/gravies from fat drippings.

Not sure how to cook fish? Check out some healthy way to prepare fish here.

For a great picture of how to cut fat away from fish, see:

How will you add fish to your rotation this week?


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