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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          Most nights as I put my daughter to bed, rocking her to sleep in the darkness, I find my mind wandering to all the things I need to accomplish once she's asleep. I can't forget to throw that load of laundry in the dryer. I need to make sure I finish that lesson plan. I really should mop the kitchen tonight if I have time. As a busy working parent, the mental to-do list is never-ending, and my mind is always taking inventory of all that I've accomplished, and all I've yet to get done.

          But tonight as I rocked her, I looked down at my daughter's legs, which now stick out past my arms when I cradle her in the rocking chair. I recalled how my arms used to wrap completely around her tiny little body. She used to lie in my arms, swaddled tightly like a little burrito, and her entire body would fit perfectly in my arms. It feels like this was only yesterday.

          FEATURED VIDEO

          I blinked, and somehow my tiny, sleepy newborn became a sweet, but strong-willed toddler.

          I stared down at her little face in the darkness, forgetting the list of things I wanted to accomplish once I put her to bed. I watched her eyelids flutter as she fought sleep, and I recalled all the sleepless nights we spent in this rocking chair.

          I remembered rocking her back to sleep on that very first night home from the hospital, so overwhelmed with love and joy, but also plagued with exhaustion.

          I thought of all the nights between then and now. The tough, sleepless nights—through growth spurts, teething, and colds—and those sweet, easy nights where she drifted to sleep effortlessly and slept the whole night through.

          I watched her eyelids become heavy as she drifted off to sleep, and I snuggled her a little tighter and rocked her a little longer. The days have flown by since we brought this tiny little blessing home, and I know that time is never going to slow down.

          I know that there will come a day in the not-too-distant future where my precious little girl won't want her mama to rock her to sleep anymore. She won't want to hear Goodnight Moon for the one-millionth time. She won't want me to kiss her forehead and wish her sweet dreams before tucking her into bed.

          So tonight, I made sure to be present in the moment rather than letting my mind wander to the next item on my to-do list. I watched my precious girl fall asleep and I savored every moment of it. I rocked her and rocked her and then rocked her some more.

          I stared at her sweet face, wishing I could freeze this moment and keep her my baby forever. But I know that the future will bring new and exciting things as well.

          For the time being, I'm going to enjoy where we are right now and do my best to just be in the moment. Because the laundry will still be there in an hour or two, and if the floors don't get mopped until tomorrow, nothing is going to happen.

          Right now, just being here in this rocking chair with my baby is the most important thing in the world.

          Life

          With American officials now cautioning that Coronavirus outbreaks are highly likely within the 50 states, experts are also urging schools and businesses to prepare for disruptions. If it comes to this, the United States can follow Hong Kong's model—where protests through the fall shut down schools and then the threat of Coronavirus led classrooms to shutter again through the majority of winter.

          With schools closed and the city effectively on lockdown as the threat of Coronavirus touched all aspects of public life, students around Hong Kong have been forced to adjust to virtual schooling, and that means mothers have been forced to adjust, too.

          FEATURED VIDEO

          "Extending the class suspension has been a difficult decision. Yet as the WHO [World Health Organization] predicted, the epidemic will last for a while and the Bureau thinks it is the safest decision to ensure the physical well-being of students," said Secretary for Education Kevin Yeung in a press statement this week, announcing the decision to push back opening schools until April 20.

          For American mom Arcadia Kim and her family, this effectively put their lives in Hong Kong on standstill even though they were all healthy. Rather than wait it out in Hong Kong, the family decided to "self-quarantine" in Hawaii earlier at the beginning of February which they were able to do as American citizens. As the family hastily packed up their lives with just one hour of notice, they included their digital tablets and laptops—which have since become not only their lifelines to home, but also the children's method for schooling.

          "Online classes and virtual school look like 'ready player one,'" says Kim, who runs Infinite Screentime, which helps families strike a better balance with screens. "[It's like] some dystopian future where you are plugged into the matrix."

          Although screen time is a stressful topic among many modern parents, Kim had a unique vantage point on the perks and pitfalls: A former chief operating officer for Electronic Arts, Los Angeles, she was closely involved in the development of some of the most popular video games in the world—and understands exactly how they were created to be addictive.

          After being conscious of her children's screen time throughout their lives, it felt strange for her to encourage them to log hours upon hours on their computers in the name of school. "They are in front of their computers for nearly six hours a day," she says of her children's virtual schooling. "It looks crazy, but this is crazy."

          Still, for being pushed into this new way of schooling that they didn't request, Kim was impressed by the way her children quickly adjusted. Whereas they could have lost one year of education, the Kim children now wake up across the ocean from their school, log on by 8 a.m. to receive their assignments and then get to work for the day—which looks like anything from the 13-year-old Skyping with a tutor who is a PhD candidate in microbiology, the 7-year-old assessing the symmetry of objects using a tablet, or the 10-year-old learning scratch programming.

          To provide a counterbalance at the end of the screen time-rich school day, the family makes a point of getting out and exploring their new surroundings.

          While the circumstances in Hong Kong may be unique, students, parents and educators from around the world are embracing online classrooms for a variety of reasons. According to a 2019 report from the National Education Policy Center (NEPC), nearly 300,000 K-12 students in the United States were enrolled in full-time virtual schools.

          However, experts from NEPC, a research organization based out of the University of Colorado at Boulder, expressed concern about the effectiveness of virtual schooling—which is still somewhat of an unregulated, "wild west" approach to education. Notably, the graduation rate from virtual schools is approximately 50 percent while the national average for public schools is 85%.

          "Given the lack of understanding of what is actually happening in virtual education, policymakers should require that any virtual school operating in their jurisdiction be required to provide the necessary information to examine the effectiveness of the virtual education that is actually being provided," the authors suggested in the report.

          Kim agrees the downsides to virtual schooling remain clear, especially because educators in Hong Kong had to scramble to offer this option on such short notice. "There are some things that seem better and more conducive to learning online than other things," she says. "Can a 7-year-old really understand the significance of the Day of Death by watching YouTube videos only? It would have been much cooler if they could have done the dress-up festival like the school had planned."

          Yet Kim says her eyes truly have been opened to the possibilities that virtual schooling presents through this experience—even as she's looking forward to her children having the chance to go back to their normal classrooms. "This is going to be the future," she says. "[Online school] will force kids to be more self-reliant and motivated. Parents will need to be more flexible about what is to come."

          News

          Pregnancy is a naturally beautiful thing in a woman's life and the same should be true of the skincare products we use. But, that's not always the case. Did you know that just because a label says "gentle" or "all-natural" it doesn't mean it's non-toxic and pregnancy-safe? There can be a lot of sneaky ingredients that aren't so great for you, mama. In fact, the American College of Obstetricians and Gynecologists warns that prenatal exposure to toxic environmental agents can be linked to cancer and reproductive issues later in life. The good news is that you can reduce exposure to toxic chemicals by carefully reading labels.

          The Cosmetics Database has a list of good-for-you ingredients if you're ever unsure. And, to get you started, these are our favorite all-natural, pregnancy-safe beauty products:

          Acure prickly pear + fig extract shampoo

          Acure shampoo

          Free of parabens, sulfates, phthalates, mineral oil, petrolatum, silicone, and just about anything that could threaten you or your baby, this is one of the most accessible shampoos on the market that actually works wonders for pregnancy and postpartum hair loss. It increases hair's elasticity and aids in preventing breakage after a few uses. Their masks also make great self-care treatments both before and after your little one makes their arrival. Trust us, you'll have earned a little pampering!

          $8.27

          Amareta brightening gel cleanser

          Moon Light Brightening Gel Cleanser

          Wouldn't it be great if a skincare line had products for every stage of pregnancy and new mom life? Wish = granted.

          This lightweight daily face wash cleanses, balances and brightens your skin throughout your hormonal cycle. Plus, you won't find chemicals, synthetic preservatives or harsh acne treatment ingredients, but you will find lots of vitamin C to brighten and hydrate even the dullest skin.

          $48

          Beautycounter hydrating foundation

          Beautycounter hydrating foundation

          Beautycounter is a mom-founded company that has been making waves by pushing the FDA to enact stricter rules about what is allowed into cosmetic products in the U.S. They hold themselves to a high standard, banning 1,500 questionable or harmful chemicals from all of their products—without sacrificing on quality.

          Our favorite product includes the hydrating foundation that's perfect for light to medium coverage, and it includes sodium hyaluronate, a natural moisture magnet, to promote smoother-looking skin and reduce the appearance of fine lines and wrinkles.

          $42

          Belli anti-blemish facial wash

          Belli anti-blemish facial wash

          Sometimes pregnancy can do not-so-beautiful things to your skin. Since most anti-blemish treatments contain chemicals not recommended for pregnancy, we love Belli Skincare as a safer alternative. While all their products are free of parabens, gluten, artificial dyes and fragrances, their anti-blemish spot treatment and acne wash is great for pregnant or nursing mamas battling problem skin. Plus, it feels and smells super luxurious.

          $22

          Erbavia stretch mark cream

          Erbavia stretch mark cream

          No one deserves a little spa treatment more than pregnant mamas. But in case you don't have time for an afternoon away, we recommend Erbaviva's line of organic and chemical-free beauty treatments.

          For a little nightly belly pampering, we loved combining the stretch mark cream (non-greasy so you can dress right away!), stretch mark oil, and belly butter. All three products feature the same earthy, spa-like scent and pair beautifully for a deep hydration—take that, third-trimester itchiness.

          $30

          evanhealy sea algae serum

          evanhealy sea algae serum

          When searching for pregnancy-safe products, you can't go wrong by starting with nature. Evan Healy's line of skincare products are all-organic and plant-based, leaving out synthetics or other toxic ingredients. We're super into the sea algae serum that's made up of sea buckthorn oil, seaweed, algae, hyaluronic acid and CO Q-10 to tone and beautify skin your entire pregnancy.

          $45.95

          Naked Truth Beauty lip + cheek stick

          Naked Truth Beauty Lip & Cheek stick.

          Naked Truth Beauty is a beauty company firmly rooted in safe products and ingredient education. Even their packaging is made from recycled ingredients and can be recycled or composted after use.

          While they carry an assortment of bath and beauty items, our favorite is the Lip + Cheek stick. It's easy to apply, the color blends perfectly and they have a fair variety of shades for different skin tones. Plus, who doesn't love a product that pulls double duty—just like you, mama.

          $26

          W3LL People nudist lip butter

          W3LL People nudist lip butter

          What happens when an elite makeup artist, a cosmetic dermatologist and a tree-hugging entrepreneur team up to create a beauty line? Safe product magic.

          That's the story behind W3ll People, a company firmly rooted in non-toxic formulas and minimalist makeup looks. Every product contains premium natural ingredients and skips fillers, propylene glycol, petrochemicals, and petroleum by-products, meaning you'll look as good as they make you feel.

          We loved the lip butter for natural shades that work on any skin tone (plus a slight tingly that plumps your lips). This powerful lip butter also provides SPF 15 broad-spectrum protection for mamas who love the sun.

          $13.99

          Ilia limitless lash mascara

          Ilia Limitless Lash Mascara

          Infused with a hint of organic shea butter and keratin to help boost and enhance lash condition, this lightweight and nourishing formula is just what the doctor ordered for a classic, black finish. You'll also find a blend of organic bee and carnauba waxes to weightlessly condition each lash, while still keeping them lifted throughout the day.

          $28

          Pleni Naturals cleansing oil and exfoliating mask

          A little goes a long way with this face oil. While the price might seem initially steep, when you're using only a few pumps a day this bottle can last longer than you might expect. Plus, it's two products in one.

          We love this certified non-toxic and vegan formula for being super gentle on your skin and pregnancy safe. You can use this in your everyday cleansing routine—leaving your face feeling clean but not tight or squeaky—or you can leave it on for up to 10 minutes as a mask to get the exfoliating benefits from the papaya enzymes to help you gently dissolve dead skin cells. It's so great, you might want to consider keeping it in your routine beyond pregnancy, too, mama.

          $48

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          As a dentist and a parent, I know getting kids pumped about dental care is not always easy. Especially when quality time with the toothbrush means an inevitable tantrum, as it does for some toddlers.

          While the American Academy of Pediatric Dentistry recommends a visit to the dentist when the first tooth appears, or no later than your child's first birthday, establishing a few simple habits before your toddler's first dental appointment could be your best bet for an easier first time in the dentist chair.

          Here are five easy ways parents can prepare their toddler prepare for the first dental visit.

          Start brushing early

          I know how important (but tough) it is to get kids into any sort of routine—let alone a dental one. We began our children's dental routine as infants by cleaning their mouths and gums regularly with a soft infant toothbrush or cloth and water. Between 12-18 months, we started a brushing routine with non-fluoridated toothpaste.

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          The earlier children fit toothbrushing into their daily routine, the easier their first dental visit will be. Just like adults, children should brush their teeth twice daily for 2-3 minutes, ideally early in the morning and before going to bed.

          Schedule your child's nighttime brushing before they get too tired. For example, if your child usually nods off at 8 pm, have them do their nightly brushing and flossing at 7:15 pm. We're all a bit more cooperative before the Sandman comes knocking.

          Make it tasty

          Finding a gently-flavored children's toothpaste your child likes to brush with can make brushing a lot more enjoyable—and may make that first dental visit go more smoothly, too. While mint flavored is a good go-to for adults, bubble gum or chocolate-flavored toothpaste may be more appealing for the little ones.

          Parents can begin brushing their children's teeth with a tiny pea-sized amount of non-fluoridated toothpaste as early as 18 months. Once your child learns how to spit (around 2 years old), switch to fluoride toothpaste to protect against dental decay.

          Avoid surprises

          Most kids don't particularly enjoy bad surprises—and who can blame them? Showing up to a strange, sterile place like a dentist's office, with loud, scary noises and "a big person" putting their hands in your mouth? No, thank you!

          The best way to prepare a child for the dentist is to tell, show and do:

          Tell: Start by spending some time telling your child about the dentist and why it's important to visit.

          Show: Demonstrate for your child what the dentist does by reading a children's book (and explain why it's not scary!).

          Do: Bring your child on a quick field trip to the dentist and let them see, touch and experience the office before their first visit.

          Play pretend

          Before the first visit, try play-acting "trip to the dentist" with a stuffed animal. Encourage your child to count and brush teeth, floss between their chompers and have fun taking turns in a pretend dentist chair.

          Use praise + positive reinforcement

          Visiting the dentist is a new and sometimes scary experience for children. While starting and prioritizing a brushing routine helps in the long run, no amount of prep can guarantee a perfect first time dental visit.

          Praise and positive reinforcement helps kids become excited to care for their teeth. Rewarding healthy habits and your first dental visit with a trip to the park, smiley stickers and big hugs makes the process less frightening for kids—and less troublesome for parents.
          Learn + Play
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