This last week I received several boxes of wonderful things in the mail. Instead of breaking them down and adding to the recycling, I decided to have some fun and create an easy word game for the tot. She’s right at the point where encouraging letter recognition would be a really good thing, and instead of heading to the store and paying big bucks on some plastic game, or one that she’d only play with for a week and then toss aside, I upcycled one of those cardboard boxes into a fun and interactive game that could be enjoyed — and then eventually recycled.

Simply cut away the sides from the cardboard box using a scissors or paper cutter. You probably won’t be able to cut completely through if using a cutter, but it does help create nice, straight scored lines, which can then be cut with the help of a scissors. I created four squares to use for creating matching letter and number games.

Now use the trimmings to create the squares for the letters and numbers. I found around a one inch square was the perfect size.

Use a black marker to write letters and numbers on the squares. You could do all capital letters, lower case letters for encouraging advanced learners, and numbers up to 100 — or even higher! I kept it simple and wrote out the alphabet in block letters along with numbers 1 to 20, reserving any blank squares for replacing lost numbers and letters later.

To create the game grids, use a ruler to mark each side of the cardboard squares and one inch intervals and then draw straight lines to create boxes. Now you can fill each box with a number or letter, create words, or even number combinations. Because my little one is just starting to figure things out, I kept things pretty simple. You can even have a theme for each square, such as one for only numbers, and others for letters, or short words.

I helped my daughter spread the letters and numbers on her work table and offered her a square to fill in. I was amazed as she found the first match and stayed engaged while filling in the rest. We spent over an hour going over the numbers and letters and finding their matching spots on the game cards and exploring number and letter recognition.

I was so excited my daughter loved her new game, but loved even more that it was made from a recycled cardboard box, which basically cost nothing to make.

Looking for another fun way to repurpose your cardboard boxes? Make a cardboard box oven for hours of pretend play….

There’s nothing like the soft sweet crunch of cornbread muffins. One of my favorite things while growing up where muffins from that little box of mix that only required an egg, a bit of oil, and a splash of milk to make. The other day I had an abundance of fresh spring zucchini and knew they would taste divine paired with cornmeal. I baked a batch of muffins and totally admit to winging the recipe. But after they were eaten within hours, I decided it was a good idea to whip up another batch — making sure to write the ingredients down. And with the Shine Supper Club all about revisiting our favorite childhood eats, this recipe mixes classic cornbread with healthy and fresh zucchini.

Ingredients

1 1/2 cup cornmeal

1 cup flour

1/4 cup sugar

1/4 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon baking soda

1 pound shredded zucchini

2 eggs

3/4 cup milk

1/4 cup oil

Directions

Preheat your oven to 350˚F and get out a big mixing bowl. Measure and add the cornmeal, flour, sugar, and salt to the bowl and give a stir to break up any lump. You can also add the ingredients to a blender and pulse on low to create a really smooth and delicate cornbread muffin.

Now add the baking powder, baking soda, and shredded zucchini. Crack in the eggs, add the milk and oil, and stir to incorporate. That’s it — really.

Line your muffin tin with liners or slightly grease and then ladle in the batter. Pop in the hot oven and bake for 18 to 20 minutes or until the tops are lightly golden.

Remove the muffins and let cool for 10 minutes before eating. They’re wonderful topped with a bit of butter, drizzled with honey, or slathered with cream cheese.

Yum!

We’re really working on thinking about numbers and letters at our house. And it’s been exciting to see our tot starting to pick up on it. The other day we had a great time reading a book and checking out the letters that form the words and all that kind of stuff. I love this age and how the brain starts making sense of things. Along with all that development, honing fine-motor skills ensures she’ll be able to write those letters once she figures them out.

So I got out a container of foam letters and numbers and dug out a piece of tagboard. Then I dumped the foam stickers out on our work table and invited my daughter to peel the backs from the stickers, guess the letter or number, and then position on the board. Along with building those small muscles in her hands, and encouraging her creativity, this fun art activity also builds letter recognition skills. Sure, she didn’t get half of the letters or numbers correct on the first guess, but did the second or third time around.

Once our tagboard was covered with foam stickers, we spent a few minutes going over the numbers and letters one more time and then selected a color of paint for the next step (which of course was red). Offer your child her favorite color and a foam brush and then coat each and every number and letter with paint.

Place a sheet of white paper over the painted letters and press, making sure that all areas of the tagboard have been covered. Then lift the paper to reveal the print of the letters and numbers.

My daughter was in awe of the results, checking first the tagboard and then the paper to see the resemblance.

It was pretty darn cute.

It’s been a busy week, so there hasn’t been time for doing anything fun and crafty. A freelance job that I’ve really enjoyed for the last several months has turned into an actual position (YAY!), so instead of hanging out in my house being anti-social I enjoyed a bit of actual interaction with creative and smart ladies that I’ll hopefully be working with for a very long time. So if things seem a bit quiet over here, head over to POPSUGAR Pets and POPSUGAR Smart Living to see what I’ve been up to.

After the busy week, cookies were in order. I love cookies and am always trying to put a fun spin on things. I was craving carrot cake, but was feeling a bit too lazy for baking and had a demanding daughter that wanted something sweet that didn’t require any waiting. After gathering the ingredients, we were ready for making sweet and tasty cookies.

And you can put a healthy spin on these cookies by using whole wheat flour, which would also give them a bit more crunch.

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon maple syrup (optional)
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1 cup shredded carrot
1 cup oats
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Directions

Preheat your oven to 350˚F then measure and add the butter, sugars, maple syrup (which is really delicious in these cookies, but if you don’t have any, they’ll still be yum-o), salt, and vanilla. Use a hand mixer to cream the butter and sugar together.

Now add the egg and give the ingredients another mixing. Now measure and add the shredded carrot, flour, and oats. Sprinkle in the baking soda and powder and then stir until incorporated.

Line your baking tray with parchment paper and scoop large spoonfuls of the cookie batter onto the tray leaving an inch or so between cookies to allow for spreading while baking. Gently press with your fingers to create rounds.

Pop the cookies into the hot oven and set the timer for 15 minutes.

Remove from the oven and enjoy!

*Makes around 24 cookies, depending on how big you make them….

Thank you Country Crock for sponsoring this post.

There’s nothing like fresh veggies this time of year, which makes tossing together a quick, easy, and healthy casserole just about the best thing at the end of a long day. With my daughter really excited about helping to make dinner, and doing the grocery shopping, I ended up with a few more than the three fresh zucchinis that I had selected in my shopping basket the other day. Instead of putting them back, we happily brought them home for making this delicious and low-fat casserole, which is the perfect thing for celebrating spring. Instead of being heavy and covered with loads of cheese, you can enjoy this casserole as a side or on its own. Swapping butter for Country Crock cuts down on extra calories and you’ll never taste the difference when using low-fat cheeses and milk.

This recipe is seriously easy, so invite your little one into the kitchen to help make this light casserole. And if you love creating tasty concoctions as much as I do, head over to Country Crock Stars, enter a picture of your latest casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen for a chance to win $5,000.

-Keep reading for the easy recipe!

Yeah, my fish died. I had it for a really long time — like 10 years or so. It was just a simple goldfish that I’d brought home from school to take care of over winter break years ago. For some reason I didn’t take it back and that fish found its way into our home. It moved with us several times, changed locations around the house a million times, saw several fish friends come and go, allowed the cats to drink the water from its bowl, and survived the tot dumping tons of fish food in the tank.

It was a good fish.

I know it is silly to get attached to a goldfish. I love fishing. I love eating fish. But that darn goldfish greeted me every morning when I stumbled into the kitchen, kept watch over me while I cooked dinner, and wiggled its tail like crazy whenever I came near the tank.

Fish’s latest companion of three years left us a couple of weeks ago. Just another simple goldfish. We hadn’t done anything different or changed the water or moved the tank around or anything. But I kind of had a feeling.

When I woke up the other day and One Fish (yes, that was my fishy’s name) was lilting, I just acted like he/she was extra tired. Maybe it had  a long night? Maybe he/she was lonely?

Nope.

One Fish was on the way out.

Last night I bawled while my husband took care of my floating fish. It was pretty pathetic. I know One Fish was just a goldfish, but that goldfish was the awesomest goldfish around. I was used to watching as he/she swam around the tank, loved how my daughter was starting to understand the concept of caring for a pet, and how One Fish’s tail was the coolest fish tail around.

Our solution?

We went to the pet store and picked up a mini tank and plopped it atop of our daughter’s dresser in her room. She’s been a bit of a challenge at bedtime (it’s too dark, I’m not tired, I need water, I’m bored, tuck me in again, I dropped my toy….) and figured having the new fish in her room in a tank with a light would help lull her to sleep.

Her nighttime routine now includes saying goodnight several times to her new itty-bitty goldfish that she named Red, she then sings the fishy a song, then talks to it, then sings again, then talks to it a bit more, and eventually falls asleep.

Hey, I don’t care.

She’s not calling for me every five minutes and that itty-bitty fish cost 15 cents at the pet store and can be swapped as many times as needed.

Thanks for the memories, One Fish.

I’ll miss you.

Now that the days are getting longer, we’re making a big attempt at eating family dinner. Yeah, I’ve made two dinners a night for the last few years, but it’s (amazingly) worked out just fine. I make something fun and healthy with the tot and then something a bit more sophisticated for the adults once she goes to bed. Over the last few weeks it’s quickly become apparent this schedule will no longer work. This means a big adjustment to my recipes, creating kid-friendly and adult faire that’s delicious for everyone.

This recipe is wonderfully easy, can even be prepped ahead of time, and is a perfect diner to make with your kids. And it’s easily adjustable to your family’s liking. Swap prosciutto or sliced roast chicken for the turkey, sprinkle in some pepper jack, or layer on a few roasted red peppers. The results are delicious, healthy, and on the table in less than an hour.

Ingredients

Butter

4 slices whole wheat bread

1/2 pound roast turkey

1 cup shredded Monterey Jack cheese

1/4 cup pesto

1 cup fresh spinach leaves

1 tablespoon water

2 eggs

1/4 cup milk

1/4 teaspoon grainy mustard

Hot sauce (optional)

Salt

Pepper

Directions

Place the pesto, water, and fresh spinach and pulse until it’s nice and smooth. Place in a small bowl for your child to use later. Now offer your child a lightly greased (with butter) 8 x 11-inch casserole dish and invite her to layer the bottom with two slices of bread. Sure, you can use white bread, but whole wheat is just a bit healthier. Artisan bread would be absolutely delicious, or mix it up with rye or sourdough. Go ahead and preheat your oven to 375˚F so it’s nice and hot when you’re ready.

Offer your child the pesto along with a small spoon and invite her to scoop and spread the sauce evenly over the slices. Try to reserve half of the pesto sauce for use later…

Next, it’s time for the cheese and turkey. Once again, try to reserve half for later… And it’s okay to taste test along the way.

Top with the remaining slices of bread, and another layer of the pesto sauce, turkey, and shredded cheese. In a small mixing bowl, add the eggs, milk, grainy mustard, and a touch of hot sauce. You can also add a few sprinkles of salt and pepper. Give things a good whisking and then pour over the casserole, pressing the tops of the bread with a spatula as needed to coat the slices.

Place in the hot oven for 30 minutes or until the tops of the slices are nicely browned. It’s as simple as slicing and serving! Finish the meal with a side salad and you’re good to go.

Yum!

The other day we hit our local farmers market to load up on all the amazing goodness that’s been growing. Spring has sprung and we’re seeing our first green veggies of the season. From asparagus to green beans, I had a hard time holding back while loading my bags. And with the Shine Supper Club’s challenge this month to showcase spring vegetables, I had the perfect recipe that makes a great light lunch or a dinner side with grilled chicken or pork chops. And using quinoa instead of rice creates a really hearty and healthy pilaf that’s seriously delicious.

Ingredients

1 cup dry quinoa

2 cups water

1/3 cup raw slivered almonds

1/4 teaspoon vegetable oil

2 cups rough-chopped spring vegetables

1/2 tablespoon butter

1 lemon, juiced

1/2 teaspoon grainy mustard

1 clove garlic, chopped

Salt

Pepper

Directions

Select your favorite spring veggies for creating the pilaf. I had farm fresh asparagus, green beans, and zucchini, which pair perfectly together for this pilaf. If you’ve never cooked with quinoa before, have no fear — it’s easier than you think.

Place the water in a small sauce pan and bring it to a simmer. Liberally salt the water and then add the quinoa. Let it simmer uncovered while you prep the rest of the pilaf.

Preheat your oven to 350˚F and place the almonds on a sheet pan. Drizzle with a bit of vegetable oil and sprinkle with salt and pepper. Give the nuts a bit of a stir to evenly coat and then pop in the oven. They’ll be nice and toasty in no time, so set the timer for 5-minutes, which ensures you won’t forget about them.

Make the dressing for the pilaf by adding the chopped garlic to a sauté pan along with the butter. Once the garlic is sizzling, and slightly browned, turn off the heat and whisk in the mustard and lemon juice.

Take out the almonds, they’re done!

Now rough chop your spring veggies and steam until cooked al dente.

By this time the quinoa is ready, so give a quick fluff and turn off the heat.

Toss everything together and gently stir to incorporate the dressing. Season to taste and the dig in!

Not a fan of asparagus, green beans, or zucchini? What about fresh spring fava beans, artichokes, or baby spinach? For an extra kick of flavor, top with chopped scallion and a sprinkling of torn basil leaves. I couldn’t resist drizzling our finished pilaf with a bit more lemon and freshly cracked black pepper.

Yum.

Instead of offering your tot the same paintbrush, hand her a pipe cleaner for a neat twist. Along with using it to create basic line paintings, your child can experiment with bending and forming unique shapes to press into paint and then stamp on her paper. While being creative, she’s also honing her fine-motor skills. And this easy art activity is totally appropriate for kids of all ages — and adults too.

All you need are a few pipe cleaners, some paint, paper, paper plates, and lots of patience and creativity.

Select a few colors of paint to use with your child and squirt on paper plates. I chose to use the primary colors for this project so we could do a bit of color theory exploration while creating. Now offer your child a pipe cleaner and invite her to bend and shape it, making sure to leave a short length of straight pipe cleaner for grasping while stamping.

Now invite your child to press the formed pipe cleaner in the paint and press on white paper, creating neat organic shapes. Your child can even use the pipe cleaner to create funky lines. Older kids can create patters or designs, while the younger set can simply stamp away.

I couldn’t resist getting in on the pipe cleaner action and had to experiment making my own unique shapes to stamp into the pant and on my own paper, which enticed my daughter to give my twisted pipe cleaners a try too.

Along with creating fun shapes with the pipe cleaners, we noticed how the paint colors changed when mixed together, making this a great project for introducing and exploring color theory. We found red, yellow, ogarange (or orange), purple, blue, geen (or green), and brown in my daughter’s artwork.

And older kids can really put their fine motor skills to the test by bending and forming really fun shapes to press in paint and then stamp. Here’s my finished creation…

So it was Easter over the weekend and I don’t know about you, but we’ve got leftover eggs. We also had leftover (gasp) bacon — how it wasn’t all gobbled up, I have no idea. There’s nothing better than bacon and eggs, and with a healthy sauce, this leftover egg sandwich is just about the tastiest lunch around. And it’s as easy as shelling a couple of eggs and layering on the goodness.

Ingredients

2 hard-boiled eggs, sliced

2 slices of bacon cut in half

1 tablespoon plain Greek-style yogurt

1 teaspoon grainy mustard

1 leaf romaine or lettuce

2 slices whole wheat bread, toasted

Salt

Pepper

Lemon

Directions

Gather the ingredients for making the sandwich. We had a great time naturally dying our Easter eggs this year, with really pretty results. You can use any type of mustard, but I love a strong grainy mustard for this sandwich.

Mix together the spread, which is wonderfully low-fat and seriously delicious.

Toss two slices of whole wheat bread in the toaster and thinly slice the eggs while they are toasting. Once they pop, spread each with equal amounts of the sauce and then begin layering on the ingredients. Give each side a sprinkle of salt, pepper, and a squeeze of lemon.

Press the sandwich together and cut in half. You’re ready for lunch!

Yum.