Lifestyle

Our favorite recipes that take less than 35 minutes to cook

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We know you already do so much, mama. From errands to laundry and answering emails from your boss—or just answering to that tiny boss in your house—preparing home-cooked meals can be hard to fit into an already packed schedule. (Not to mention finding healthy choices that your toddler won't throw across the kitchen!) But getting a nutritious, tasty home-cooked meal, snack, or dessert on the table shouldn't be such a chore.

That's why we've rounded up some of our favorite, easy-to-whip-together meal ideas—and they all take less than 35 minutes to make.

Even better, they're guaranteed to please even the choosiest family member.

​Garlic Roasted Tomato, Corn + Spinach Flatbread

By Patricia Bannan, MS, RDN

Serves: 5

Time to cook: 20 mins

Ingredients

Sauce

Pizza

Instructions:

  1. Preheat oven to 500-degrees. If using a store-bought crust preheat oven to suggested temperature on package directions.
  2. Make the sauce: In a medium bowl, stir to combine the tomato sauce, olive oil and salt. Set aside.
  3. Make the pizza: Using the back of your hands, stretch the dough into a 10 x 14-inch rectangle and transfer to a large parchment lined baking sheet. If using a store-bought crust, place on parchment paper.
  4. Spread the sauce evenly across the dough, leaving a 1-inch border. Scatter the corn, cherry tomatoes, sliced garlic, and remaining red onion slices. Arrange chicken slices over top, if desired, and season with salt and pepper. Bake for 12 to 14 minutes until the rim is golden brown and the bottom of the pizza is crisp.
  5. Transfer the pizza to a cutting board, top with baby spinach, remaining slices of red onion, crumbled feta, and drizzle with olive oil. Cut into 10 square slices and enjoy.

Pro tip: Flatbread can be stored in an airtight container in the refrigerator for up to 3 days.

Chocolate, Banana, Raspberry Quinoa Bowl

By Andrea Marcellus

Serves: 1 Serving, One-Hand Portion

Time to cook: 10 mins

Ingredients

  • 1/4 cup quinoa (cooked)
  • 1/2 cup banana (sliced)
  • 1/4 cup raspberries
  • 1 tablespoon almonds (sliced)
  • 2 tablespoon dark chocolate chips
  • 2 tablespoon milk (or milk alternative)
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt

Instructions:

    1. Place cooked quinoa in pot and add milk, chocolate, vanilla, maple syrup and salt. Heat over medium-low heat until everything is combined and quinoa is thick, about 5 minutes.
    2. Place in bowl and top with bananas, raspberries, almonds... let your imagination go bananas!

    Lemon Garlic Chicken Zoodles

    By Andrea Marcellus

    Serves: 1 Serving, Two-Hand Portion

    Time to cook: 12 mins

    Ingredients

    • 1 zucchini (spiralized or julienned)
    • 1 chicken breast (cubed)
    • 1/4 cup cherry tomatoes (halved)
    • 1 tablespoon garlic (minced)
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper
    • 1 pinch crushed red pepper flakes (optional)

    Instructions:

    1. In a skillet over medium heat add olive oil and garlic. Once garlic is fragrant, add cubed chicken.
    2. Once chicken is mostly cooked, add cherry tomatoes and allow those to cook until they blister, about 5 minutes.
    3. Next, add the zoodles, lemon juice, red pepper flakes, salt and pepper and mix together.
    4. Eat while contemplating the word "zoodles."

    Mixed Veggie Fritter

    By Andrea Marcellus

    Serves: 4 Servings, One-Hand Portion

    Time to cook: 10 mins

    Ingredients

    • 3 tablespoon zucchini (shredded)
    • 3 tablespoon cauliflower (finely chopped)
    • 3 tablespoon butternut squash (shredded)
    • 3 tablespoon broccoli (finely chopped)
    • 3 tablespoon carrot (shredded)
    • 3 tablespoon spinach (shredded)
    • 1 egg
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 3 tablespoon almond flour
    • 1 tablespoon olive oil
    • 1 teaspoon yogurt (whole milk or plant-based // Optional)
    • 1 Pinch salt and pepper

    Instructions:

    1. In a large bowl, combine the veggies—and any other veggies you want to add—with egg, flour, garlic powder, onion powder, salt and pepper.
    2. In a skillet over medium heat add olive oil. Form patties with hands and add to skillet.
    3. Allow fritters to brown about 3 minutes each side. Remove from pan and top with Greek yogurt (if using).
    4. Divide any fritters you're not enjoying right now into a serving container for later in the week.

    Creamy Tomato Soup

    By KidStir

    Serves: 4

    Time to cook: 25 mins

    Ingredients

    • 1 cup chopped onion
    • 3 cloves garlic, crushed
    • 1 tablespoon olive oil
    • 1 28-ounce can whole tomatoes
    • 1/2 to 3/4 cup cream
    • Small bunch fresh basil, chopped
    • Salt and pepper to taste
    • 1 cup cheddar cheese cubes, optional

    Instructions:

    1. A grown-up should heat the olive oil over medium heat in a soup pot. Once hot, add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook for 1 more minute. Turn off the heat.
    2. Blend the whole tomatoes and all the juices in a blender. Add the cooked onion and garlic, and blend until smooth.
    3. Carefully pour the pureed tomatoes into the soup pot. Turn the heat to medium-high.
    4. Stir in the cream and cook for about 10 minutes. Add salt and pepper to taste and extra cream, if you'd like.
    5. Ladle the soup into bowls. Stir in cubes of cheese, if you'd like. Top with chopped fresh basil and pass the salt and pepper!

    Orange Quinoa Salad with Pomegranate + Tangy Turmeric Dressing

    By Patricia Bannan, MS, RDN

    Serves: 8

    Time to cook: 30 mins

    Ingredients

    Dressing

    • 1/4 cup freshly squeezed juice, from 2 mandarin oranges
    • 3 tablespoons red wine vinegar
    • 2 teaspoons freshly grated ginger
    • 1 clove garlic, smashed
    • 1 teaspoon Dijon mustard
    • 1 tablespoon honey
    • 1 teaspoon ground oregano
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup extra-virgin olive oil

    Salad

    • 2 cups dry Sun Harvest Organic Whole Grain Red and White Quinoa*
    • 1, 15-ounce can Sun Harvest Organic Garbanzo Beans*, drained and rinsed
    • 1/2 cup chopped green onions
    • 1/2 cup chopped parsley
    • 1/2 cup chopped cilantro
    • 3 medjool dates, pitted and chopped
    • 1 cup pomegranate arils
    • 1/2 cup chopped pistachios
    • 8 mandarin oranges, peeled and sliced
    • *Available at Smart & Final grocery stores

    Instructions:

    1. Make the dressing: Combine all ingredients for dressing in a small bowl and whisk to combine. Set aside and discard the smashed garlic clove before serving.
    2. Cook the quinoa: Place the quinoa in a large saucepan with 5 cups water over medium high heat. Bring to a boil and drop down to a simmer for 15 to 20 minutes and cook until tender. There will be some water leftover. Drain, rinse with cold water, and drain again. Transfer to a large mixing bowl.
    3. Make the salad: To the mixing bowl, add the chickpeas, chopped green onions, parsley, cilantro, dates and half of the pomegranate arils and pistachios. Pour over the dressing and toss to coat. Transfer to a large serving plate and top with the sliced oranges. Top with the remaining pomegranate arils and pistachios and enjoy immediately.

    Pro tip: Salad will keep well covered in an airtight container in the refrigerator for up to 4 days.

    Grilled Chicken Sandwiches with Slaw + Spicy Mayo

    By Patricia Bannan, MS, RDN

    Serves: 4

    Time to cook: 30 mins

    Spicy Mayo + Slaw

    • 1/4 cup First Street Premium Real Mayonnaise
    • 1/4 cup low-fat plain Greek yogurt
    • 4 teaspoons cayenne pepper style hot sauce
    • 2 teaspoons freshly squeezed lemon juice
    • 1/4 teaspoon First Street Garlic Powder
    • 5 cups Sun Harvest Coleslaw
    • 1/4 small red onion, thinly sliced

    Grilled Chicken and Assembly

    • 2, 8-ounce Sun Harvest skinless, boneless chicken breasts
    • 1/8 teaspoon kosher salt
    • Freshly ground black pepper
    • 1 tablespoon Sun Harvest Avocado Oil, for grilling
    • 4 seeded buns or ciabatta rolls
    • 1/4 cup First Street Sliced Hamburger Dill Pickle Chips
    • 1 jalepeño, thinly sliced

    Instructions:

      1. Make the Slaw: In a small bowl, whisk the mayo, yogurt, hot sauce, lemon juice, and garlic powder until combined. Add the coleslaw and red onions to a large bowl and pour over half of the spicy mayo mixture, reserving the other half of the mayo for serving. Toss the slaw until coated and place in the fridge until ready to serve.
      2. Grill the Chicken: Prepare a grill. Place the chicken breasts in a plastic bag and lightly pound out until ¾-inch thick in size. Slice each breast in half, pat to dry, brush with oil, and season with salt and black pepper. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes, or until internal temperature reaches 165 degrees. Let rest for 5 minutes. Meanwhile, halve the sandwich rolls, add to the grill, and heat for 2 to 3 minutes.
      3. Assemble the Sandwiches: Spread the reserved spicy mayo evenly over the cut-sides of each roll. Layer the bottom half of each roll with a piece of grilled chicken and top with slaw. Place a few pickle chips and jalapeño slices over the slaw and top each with the remaining half of roll. Enjoy!

      Pro tip: The best part about these sandwiches is that you want to keep piling on more slaw to top your sandwich, so make extra and keep crunching!

      Marshmallow Stars

      By KidStir

      Serves: 1 pan of marshmallows

      Time to cook: 30 mins

      Ingredients

      • 2 envelopes unflavored gelatin
      • 1/3 cup cold water
      • 1 1/2 cups sugar
      • 1/4 cup water
      • 1/4 cup corn syrup
      • 1/2 teaspoon vanilla extract
      • Cooking spray
      • Confectioners' sugar

      Instructions:

      1. Put 1/3 cup of water into the bowl of an electric mixer. Sprinkle the gelatin over the water.
      2. Whisk the sugar, 1/4 cup of water, and corn syrup in the saucepan over medium heat. Once the sugar is dissolved, stop whisking and heat the mixture until it boils. Place a candy thermometer into the saucepan and turn off the stove when the mixture reaches 240 degrees. This is a job for grown-ups only because the liquid gets very hot.
      3. Carefully pour the hot liquid over the gelatin. Beat on high speed for 10 to 12 minutes or until nice and fluffy. Mix in the vanilla extract.
      4. Lightly spray the baking pan with cooking spray. Then use a rubber spatula to transfer the gooey marshmallow mixture into the pan.
      5. Allow the marshmallows to set overnight on the countertop. This can take 12 to 15 hours.
      6. Lift the marshmallow block out of the pan with a spatula and place on a cutting board dusted with confectioners' sugar. Then use a star cookie cutter to cut out the marshmallow stars.

      Cajun Shrimp

      By Andrea Marcellus

      Serves: 1 Serving, Two-Hand Portion

      Time to cook: 25 mins

      Ingredients

      • 1/2 cup shrimp (peeled and deveined)
      • 1/4 red bell pepper (chopped)
      • 1/4 zucchini (chopped)
      • 1/4 cup corn (frozen)
      • 2 basil leafs (julienned)
      • 1 tablespoon dry white wine
      • 1 tablespoon parsley
      • 1 tablespoon extra virgin olive oil
      • 1 tablespoon cajun seasoning
      • 1 pinch salt and pepper

      Instructions:

        1. In a medium bowl combine together shrimp, Cajun seasoning, salt and pepper
        2. Place veggies on one half of a foil sheet and add shrimp on top. Sprinkle parsley and basil leaves over top.
        3. Add olive oil, white wine, salt and pepper. Fold other half of foil over and fold in sides to seal packet. Place in oven at 400 degrees for 20 minutes or until shrimp are cooked through.
        4. It's like camping food, but way cooler, and no bears.

        Speed Crepe with Nut Butter, Berries + Coconut

        By Andrea Marcellus

        Serves: 6-8 servings, One-Hand Portion

        Time to cook: 5 mins

        Ingredients

        • 2 tablespoon coconut flour (Can sub or combine with oat, almond, whole wheat, or other favorite flour!)
        • 1 tablespoon nut butter
        • 1/4 cup mixed berries
        • 1 tablespoon shredded coconut (unsweetened)
        • 3 eggs
        • 1/4 teaspoon baking powder
        • 1 pinch salt

        Instructions:

          1. Beat eggs with a fork and then blend in the rest of the ingredients. (You can also use a blender or food processor if you don't mind the cleanup.)
          2. Place a piece of parchment paper in the microwave and a TBSP of the mixture in the center of the paper. Spread the mixture with the back of the spoon until fairly thin.
          3. Microwave on high for 1 minute. Continue in increments of 30-seconds until crepe is fully cooked. Time will depend on your microwave.
          4. Remove parchment paper from microwave and allow crepe to cool.
          5. Repeat until all the batter is gone. Save remaining crepes for later in the week.
          6. Once crepe is cooled to touch add berries and shredded coconut to crepe.

          Tiny Pies

          By KidStir

          Serves: 12 mini pies

          Time to cook: 35 mins

          Ingredients

          • 1 apple, peeled, cored, and finely chopped
          • 2 tablespoons sugar
          • 1 teaspoon ground cinnamon
          • 2 teaspoons orange juice
          • 1 tablespoon butter
          • 1 pie crust (we used a store-bought organic pie crust)
          • Milk and egg (for brushing on pie tops)

          Instructions:

          1. Mix the chopped apples, sugar, cinnamon, and orange juice in a bowl. Set it aside to get nice and juicy.
          2. Unroll the pie crust and place it on a piece of waxed paper or plastic wrap on your countertop. Cut out twelve 2 1/2 inch circles with a round cookie cutter or rim of a glass. Press each one into a muffin cup.
          3. Gather the dough scraps and roll them out. Use tiny cookie cutters to make decorative shapes or cut thin strips for lattice toppings.
          4. Add 1 rounded tablespoon of filling to each cup. Dot with a tiny piece of butter. Add a top crust with slits, a pie crust star, or a lattice top. Pinch the edges with the tines of a fork to seal.
          5. Brush the mini pies with a beaten egg mixed with a little milk. Bake in a preheated oven at 375° for 15 to 17 minutes or until the filling bubbles and the crusts turn golden brown. Let the pies cool for just a few minutes in the pan, then carefully remove each one by running a sharp knife around the edges and popping it out of the pan.

          Pearl Brownies

          pearl brownies

          By Twenty-Five Eight

          Time to cook: 30 mins

          Ingredients

          • 2 cup organic almond flour
          • 1/2 cup arrow root powder
          • 2 tsp aluminum free organic baking powder
          • 1/2 tsp Himalayan salt
          • 1 Tbsp freshwater pearl powder (we use Sun Potion)
          • 3 eggs
          • 1/2 cup organic avocado oil
          • 1 1/2 cup organic maple syrup
          • 3/4 cup organic cacao powder
          • Optional:
          • 1/2 cup organic. chocolate chips
          • 1/2 cup organic chopped almonds, toasted
          Instructions:
          1. Preheat oven to 350 F.
          2. In a large bowl mix dry ingredients together, set aside.
          3. In a second bowl whisk wet ingredients together.
          4. Add wet ingredients to dry ingredients and fold gently until combined. (Optional: Fold in chocolate chops and/or almonds)
          5. Pour batter into a prepared baking dish.
          6. 6. Bake 20-25 min.
          7. 7. Remove and let cool.

          **Always check with a physician before ingesting.

          Creamy Asparagus-Artichoke Soup

          Creamy Asparagus-Artichoke Soup

          By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

          Serves: 4

          Time to cook: 15 mins

          Ingredients

          • 3 tablespoons olive oil
          • 1 medium-size onion, chopped
          • 1/2 cup canned white beans, drained and rinsed
          • 4 cups stock or water
          • 1/2 teaspoon salt, or to taste
          • 16 ounces green asparagus, tough ends trimmed, stalks cut into 1-inch pieces (4 cups)
          • 1 (13.75-ounce) can artichoke hearts, drained
          • 1 1/2 teaspoons dried tarragon (optional)
          • Freshly ground black pepper
          • Squeeze of lemon juice (optional)

          Instructions:

          1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the beans, stock, and salt and bring to a boil. Add the asparagus, artichoke hearts, and tarragon, if using, and return to a boil.
          2. Lower the heat and simmer, uncovered, for 10 minutes.
          3. Remove from the heat.
          4. Allow the soup to cool slightly, then puree it.
          5. Adjust the seasoning and consistency, add the lemon juice, if desired, and serve.

          Pro tip: You can replace the asparagus with an equal amount of broccoli or zucchini. Garnish with nuts and seeds for extra nutrition.

          Gingery Cran-Bran Muffins

          Gingery Cran-Bran Muffins

          By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

          Serves: 15 regular muffins or 52 mini muffins

          Time to cook: 35 mins

          Ingredients

          • Cooking spray (optional)
          • Bran or similar cereal
          • 1 cup boiling water
          • 1/4 cup canola oil or melted unsalted butter
          • 3/4 cup sugar
          • 1 cup buttermilk
          • 1 large egg
          • 1 1/4 cups all-purpose flour
          • 1 1/4 teaspoons baking soda
          • 1/4 teaspoon salt
          • 1/2 teaspoon ground ginger
          • 1/2 cup dried cranberries or chopped dried apricots (optional)
          • 1/2 cup chopped walnuts (optional)
          • 1/3 cup chopped candied ginger (optional)

          Instructions:

          1. Preheat the oven to 400°F. Spray the muffin wells with cooking spray or line with muffin liners.
          2. Place the cereal in a small bowl and pour the boiling water over it—do not stir. Set aside.
          3. Combine the canola oil and sugar in a large bowl and whisk together. Add the buttermilk and egg and whisk again. Add the flour, baking soda, salt, and ground ginger and whisk just until well combined. Add the cereal mixture and mix with a spoon, then add the dried cranberries, walnuts, and/or candied ginger, if using, and mix just until combined. (The batter will be quite thick.) Let the batter sit at room temperature for 10 minutes.
          4. Stir the batter, then divide evenly among the prepared muffin wells. Bake until a tester inserted into the center of a muffin comes out clean: about 20 minutes for regular muffins, about 12 minutes for mini muffins. Transfer the muffins to a wire rack to cool.

          Pro tip: No buttermilk in the fridge? Make your own by adding 1 tablespoon of cider vinegar to 1 cup of milk. Vegan? Use your favorite nondairy milk made into buttermilk and omit the egg.

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          Things We're Loving

          It was s historical moment for the word and a scary moment for a woman who had just become a mother for the first time.

          When the Duchess of Cambridge made stepped out of the Lindo Wing at St. Mary's Hospital on July 22, 2013, with her new baby in her arms she was happy—but understandably scared, too.

          Kate Middleton recently appeared on Giovanna Fletcher's Happy Mum, Happy Baby podcast and when Fletcher asked her about her postpartum debut Kate said she was understandably freaked out when she stepped out with her newborn.

          "Yeah, slightly terrifying, slightly terrifying, I'm not going to lie," Kate said.

          During the podcast the Duchess opened up about her pregnancy and birth experiences, explaining how much hypnobirthing helped her and that she didn't know whether she was delivering prince or princess until Prince George was born as she'd opted to be surprised.

          She was surprised and thrilled when she met her son, and looking forward to post-pregnancy life after spending her pregnancy quite ill with hyperemesis gravidarum (a seriously debilitating form of extreme morning sickness). She was so happy, but it was also (very understandably) an overwhelming experience. In addition to all the pressure new moms feel, Kate had an army of photographers waiting outside the hospital for her.

          "Everything goes in a bit of a blur. I think, yeah I did stay in hospital overnight, I remember it was one of the hottest days and night with huge thunderstorms so I didn't get a huge amount of sleep, but George did, which was really great," she explained. "I was keen to get home because, for me, being in hospital, I had all the memories of being in hospital because of being sick [with acute morning sickness] so it wasn't a place I wanted to hang around in. So, I was really desperate to get home and get back to normality."

          Kate wanted to get home, but she also really did want to share her baby boy with the public who had been so supportive of her young family, she explains.

          "Everyone had been so supportive and both William and I were really conscious that this was something that everyone was excited about and you know we're hugely grateful for the support that the public had shown us, and actually for us to be able to share that joy and appreciation with the public, I felt was really important," she shared, adding that "Equally it was coupled with a newborn baby, and inexperienced parents, and the uncertainty of what that held, so there were all sorts of mixed emotions."

          "All sorts of mixed emotions."

          The now-iconic images of The Duke and Duchess of Cambridge exiting the hospital with their firstborn have gone down in history, but so has Kate's bravery that day.

          There's been a lot written about whether those pictures put pressure on other moms who might not feel ready for heels and blowouts right after giving birth, but one thing critics of the photocall often miss is the positive impact it had on other young women.

          Yes, Kate looked beautiful, but she also looked like a woman whose body had just given birth—and the iconic images of her in that polka-dot dress taught a generation of women that the female body isn't an elastic band and that recovering from birth takes time.

          "I, myself remember being really surprised when Kate Middleton came out of the hospital holding Prince George," Tina, now a mom herself and a model of postpartum realness in Mothercare's "Body Proud Mums campaign" explained last year.

          Tina recalls how Kate's postpartum appearance showed her a reality society hadn't: "She had the baby bump, and I remember being surprised that your belly doesn't just go down after giving birth. I also thought how stupid I was to have ever thought it would. I guess pre-children you just have unrealistic expectations."

          Tina wasn't stupid, she just hadn't been shown the truth.

          So thank you, Kate, for stepping out of that hospital in 2013, despite being terrified, and showing the world your beautiful baby and your bump.



          News

          Despite the encouraging growth of free or subsidized preschools in some American cities, the fact remains that preschool and daycare cost about as much as rent in many areas.

          But there's some good news, which is that parents who pay for preschool or daycare while they're at work may qualify for a credit that can help you save money on taxes this year. Here's what all parents should know before filing their returns.

          Is preschool tuition tax-deductible?

          The sum of your child's entire preschool tuition is not tax deductible, but you may be able to get something better than a deduction: a credit called the Child and Dependent Care Credit, worth up to $1,050 for one child and up to $2,100 for two or more kids.

          FEATURED VIDEO

          How do I know if I'm eligible for the Child Dependent Care Tax Credit?

          There are a few criteria to be eligible for the Child and Dependent Care Credit:

          • If you have someone take care of your child so you can work or look for work
          • Your child is under the age of 13 at the end of the tax year (no age limit if they are disabled)
          • You must be able to claim your child as a dependent
          • Your filing status must be single, head of household, qualifying widow or widower with a qualifying child, or married filing jointly.

          Does preschool tuition count as dependent care?

          Yes, it does count if you are paying someone to take care of your child so you can work or look for work. Day camps, such as summer camps and sports camps, count as well, but overnight camps don't.

          How much could I potentially get back on taxes for preschool tuition?

          If you are able to claim the Child and Dependent Care Credit, you may be able to claim up to $1,050 for one child and up to $2,100 for two or more children.

          The great thing about credits is they are a dollar for dollar reduction of your taxes. So if you owe taxes of $1,050 and have one child, you may qualify for a credit of up to $1,050 and wipe out the taxes you owe.

          The credit is based on a sliding scale: Depending on your income, your credit is 20%-35% of your childcare expenses up to $3,000 (or $1,050), and 20%-35% of childcare expenses up to $6,000 (or $2,100) for two or more kids.

          The bottom line: While this tax credit is unlikely to completely cover your child's preschool tuition for the year, don't miss out on this tax credit if you're paying for preschool or daycare for your child so that you can work. And remember to check your eligibility for other tax credits and deductions for families, including the Child Tax Credit and the Earned Income Credit.
          Work + Money

          Celestial baby names are flying high right now, and the brightest star of them all? Well, it's actually Luna, the name of the Roman goddess of the moon, and the Latin word for "moon."

          At #23 in the US in 2019, Luna's rise has been, well, astronomical ever since it re-entered the Top 1000 in 2003, for the first time in almost a century. That was the year that Harry Potter and the Order of the Phoenix was first published, featuring the kooky but courageous Luna Lovegood.

          The once-unique baby name has since been picked up by stylish celebrity parents such as Penelope Cruz, Uma Thurman and John Legend, and now ranks in the Top 100 in at least 18 other countries, including Australia, Chile, Denmark, France, Italy, Norway and Slovenia.

          FEATURED VIDEO

          But if Luna's meteoric rise to the top of the baby name popularity charts puts you off, here are 100 more magical, moon-inspired baby names to consider.

          Baby names that mean moon

          Girls' names that mean "moon" include a multitude of attractive Turkish names containing the element ay, meaning (you guessed it!) "moon." These range from rising international star Ayla to popular picks like Miray, Belinay and Aysima, which are all in the current Turkish Top 50 for girls.

          Boy names that mean "moon" include dozens of dynamic Japanese names like Michika, Reito and Tsukio, which can all be formed from different kanji combinations to give various moon-related meanings.

          Moon-inspired girl names

          1. Aruna: This pretty Japanese name, which can mean "moon love" (depending on the kanji characters used), is a perfect underused alternative to popular A-sandwich choices like Aria and Aurora.
          2. Esmeray: A beautiful Turkish name with the evocative meaning of "dark moon", which might appeal to lovers of rapid riser Esme.
          3. Lusine: Also spelled Lucine or Lusineh, this sophisticated Armenian choice could make for an unexpected route to Lucy or Lou.
          4. Mahina: A moon goddess in Hawaiian mythology, whose attractive name literally means "moon" in the Hawaiian language.
          5. Sasithorn: This poetic word for the moon is also used as a name in its native Thailand, pronounced "sah-see-TAWN". Sweet short form Sasi also means "moon".

          And here are a few more of our favorite lunar names for girls from around the globe:

          1. Adzumi
          2. Aysel
          3. Channary
          4. Hala
          5. Indu
          6. Livana
          7. Lua
          8. Mahrukh
          9. Miray
          10. Neoma
          11. Orana
          12. Quilla
          13. Runa
          14. Saran
          15. Sihana
          16. Tsuki
          17. Vinterny
          18. Volana
          19. Zira
          20. Zulay

          Moon-inspired boy names

          1. Ainar: This strong-sounding Kazakh name is actually unisex, meaning "male moon", "fire moon" or "pomegranate moon" (what a great image!).
          2. Isildur: A literary lunar name from J.R.R. Tolkien's legendarium, in which it belongs to a heroic king.
          3. Jerah: A rare Biblical boys' name with a contemporary sound, which could make for a great underused alternative to the likes of Noah and Jeremiah.
          4. Mani: Properly spelled Máni, this energetic mini name belongs to the personification of the moon in Norse mythology.
          5. Vikesh: A strong and striking Hindu name which is fairly common in India, but virtually unknown elsewhere.

          And here's a selection of other great moon names for boys from around the globe:

          1. Asaki
          2. Aydemir
          3. Badar
          4. Chanchai
          5. Dal
          6. Ehaan
          7. Hilal
          8. Iyar
          9. Kamer
          10. Koray
          11. Luan
          12. Mahan
          13. Maziar
          14. Naito
          15. Nantu
          16. Qamar
          17. Rakesh
          18. Rua
          19. Zoro
          20. Zunair

          Galactic moon names

          We recently reported on the rise of planetary baby names, as well as of mythological names relating to the heavens, like Apollo and Zephyr: Greek gods of the sun and the west wind, respectively.

          But how about the names of other moons? There are some stellar options out there, mostly drawn from myth, legend and literature—right on trend, but rarely used.

          Galactic moon-inspired girl names

          1. Amalthea: A moon of Jupiter, named for the goat (or goat-keeper) who raised the infant Zeus. It would make a lovely longer form for the fashionable mini-name Thea.
          2. Calypso: A fun-filled name with a lively rhythm and musical links to the West Indies. Callie and Cleo could make for great nicknames.
          3. Leda: The name of the beautiful mother of Helen of Troy in Greek mythology is surprisingly underused, despite its simple, international appeal: it was given to just 17 baby girls in 2018.
          4. Thebe: Far rarer than Phoebe, but with the same light and simple sound, Thebe is another moon of Jupiter.
          5. Skathi: This tiny moon of Saturn is named for Skaði, the Norse goddess of winter and archery.

          And here are a few more appealing faraway moon names for girls:

          1. Anthe
          2. Belinda
          3. Bianca
          4. Carme
          5. Cressida
          6. Despina
          7. Elara
          8. Galatea
          9. Helene
          10. Io
          11. Larissa
          12. Mab
          13. Miranda
          14. Ophelia
          15. Pandora
          16. Perdita
          17. Rhea
          18. Rosalind
          19. Thalassa
          20. Titania

          Galactic moon-inspired boy names

          1. Ariel: This handsome Hebrew name may have become far more popular for girls in the US, thanks to a certain Little Mermaid, but it's a truly unisex choice in Israel: #4 for boys and #23 for girls in the last year on record (2016).
          2. Fenrir: The name of a monstrous wolf in Norse mythology, and of an evil werewolf in the Harry Potter books—but if Wolf itself can catch on…
          3. Hyperion: One of the Titans in Greek mythology, Hyperion lends his majestic name to another of Saturn's moons.
          4. Narvi: Also spelled Narfi, this quirky Norse mythology name belongs to the father of Nótt, the personification of the night.
          5. Umbriel: A moon of Uranus, named (along with Ariel and Belinda) for a character from Alexander Pope's The Rape of the Lock. The name was probably inspired by Latin umbra "shadow."

          And here are more magical moon names for boys from myth and legend:

          1. Aegir
          2. Atlas
          3. Caliban
          4. Ferdinand
          5. Francisco
          6. Janus
          7. Loge
          8. Neso
          9. Nix
          10. Oberon
          11. Pan
          12. Prospero
          13. Proteus
          14. Puck
          15. Sao
          16. Stephano
          17. Surtur
          18. Titan
          19. Trinculo
          20. Ymir

          This post by Emma Waterhouse was first published on Nameberry

          Learn + Play

          My son is terrified that he might win his school's reading contest. If he does, he'll be invited, with the other winners, to attend a special lunch at a local Chinese food restaurant. My son loves books. He hates Chinese food. In fact, he hates pretty much any food that isn't chicken fingers, french fries, ketchup, bagels and cream cheese, or cereal. Occasionally he'll eat a jam sandwich but only if the jam isn't homemade. He'll eat apples, but only Red Delicious. And carrots. Raw.

          I know what you're thinking. I let our child dictate the menu for the entire household based on his sugary and basic likes. Except I don't. I just have a very picky eater.

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          His fussiness over food has been something I've struggled with. I devoured articles on picky eaters and followed their advice to the letter. Did you know that if you present picky eaters with a certain food an average of 17 times they will finally try it because it seems "familiar"? Except he didn't.

          I tried sneaking "good" food into what he would eat. Bran muffins harbored shredded zucchini. Pizza sauce hid pureed carrots. Chocolate cake was made moist with pumpkin. I felt like a cheater. And still, it didn't work. This kid has olfactory skills that would shame drug-sniffing dogs – assuming the drugs smelled like broccoli.

          I model good eating. A plate loaded with organic veggies aside whole-wheat pasta, for example. Homemade bread teeming with hemp seed. Even my "bad" food is good—biodynamic wine and homemade tortilla chips.

          Nope. He had none of it.

          I felt inferior to friends whose toddlers nibbled shrimp or requested sushi with an adorable lisp. I envied their breezy sophistication. Their worldly and open-minded kids. I feared a life that precluded ever taking my son to a restaurant that didn't offer a kids' menu. I imagined the future people who would never date him, joking with their friends about his love of "nuggets." I imagined the jobs he wouldn't get because the executives, over lunch, would conclude he couldn't think outside the box, given that his food was served in one.

          But most of all, I worried about what my son's narrow appetite said about me.

          I was pedestrian. Parochial. Predictable. Picky.

          It's with that realization that I was able to abandon my mission to convince, cajole, bribe, trick or otherwise coerce my child into eating food he refuses.

          I ate pizza for the first time on my 19th birthday. Tried lasagna in my second year of college. And finally indulged in spaghetti and meatballs when, at 23, I was poor, studying in France and ordered the cheapest—and most recognizable—thing on the menu. I was 25 before I tried any type of ethnic food. Twenty-eight before I ate lobster. I still don't eat ketchup. Or mayonnaise. Or mustard. I'm not just anti-condiment. I also won't touch fish with their eyes intact. Liver. Tongue. The list goes on and on.

          My own childhood menu consisted of bologna sandwiches (white bread, thank you very much). Saltines. Boiled potatoes. I ate hamburgers, plain. Chicken (white meat only) with no skin or sauce, broiled. Iceberg lettuce and carrots. Occasionally I would eat an apple. My brother refuses to accept I've ever been a child since I didn't eat peanut butter, "the official food of childhood," he points out.

          What changed? Well, I grew up. Moved away from home. Spent time in another country renowned for its food. On my own, I began to experiment. To try, just a nibble. With no one taking inventory of what went into my mouth, I felt freer to explore and draw my own conclusions.

          I'm beginning to believe my son will follow a similar path. Just the other day he tried red pepper. "Yuck," he said.

          Will he someday meet me for sushi? I doubt it.

          But I don't like sushi anyway.

          Life
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