NatureSmart Gummy Vitamins and a Zucchini Bundt Cake Recipe
Disclosure: This post was sponsored by NBTY through their partnership with Circle of Moms by POPSUGAR. While I was compensated by Circle of Moms by POPSUGAR to write a post about NatureSmart Vitamins, all opinions are my own.
A couple months ago the hubs and I decided to finally tackle the box garden we had built with the kids. When we built it last year we had every good and noble intention of getting that sucker planted with all kinds of fruit and veggie goodness. I had been especially excited since I was already six months into my fitness journey and really trying to put forth a bigger effort to make more of our meals from scratch using more organic and local farmer grown ingredients. The idea of having my own garden made me giddy.
Fast-forward one year and now it’s May of 2014 and our garden is filled with great soil and our veggies have yet to be planted. With summer approaching, we felt getting it planted with the kids would allow them to see how everything grows from seed to veggie or herb and for us to use it as an educational experience. I mean, if they grow it they’re more likely to eat it right?!
We explained to them that like each one of us fruits and veggies require certain elements and nutrients in order to grow big and strong. It takes water, sunlight, good soil that has plenty of nutrients (aka Veggie vitamins). If we give our garden all those good things then the seeds will begin to grow and grow and grow.
So we planted, and we watered and we watched, and watered some more. Every morning we would rush to the garden together before school to see if any of our seeds had sprouted. After about 7 days, we began to see little sprouts pop through the soil. You’d think a party was happening from all the hooting and hollering that was going on at our house. Those sprouts turned into plants, some of which bloomed flowers and those flowers turned into peppers, squash and zucchini.
And our zucchini grew and grew and grew!! In June we took a one week vacation to Maui and when we returned home, our zucchini’s had grown to be almost 20 inches long! They were big and strong! The kids couldn’t believe it. Once again we talked excitedly about how important it is to do things to help give us the nutrients we need to make us big and strong. Much like the veggies need their vitamins, so do we! NatureSmart Gummy Vitamins contain the vitamins and Omega 3’s the kids need to stay healthy and put the right stuff back into their bodies.*
Brayden has been taking the Gummy Vitamins in Marvel Shapes and he’s always telling us and showing us how big his superhero muscles are getting. Katelyn loves taking her Gummy Vitamins in Disney Shapes and while we’ve tried to explain to her they will not give her Queen Elsa’s power to make ice and snow, we did tell her that all the good stuff that’s in her gummies, will help keep her healthy so she can belt out the lyrics to “Let it Go.” Of course, I’m sure none of you listen to that soundtrack on repeat in your home.
If your littles are not taking vitamins, I highly recommend NatureSmart Gummy Vitamins. After all, who doesn’t love gummies in the shape of Disney and Marvel characters? It makes taking your vitamins so much more fun!
| photo credit Cristina Robeck Photography |
If you’re wondering what we did with all those zucchini’s our garden has produced, you can check out my Zucchini Chips and Zucchini Frittata and so I don’t leave you hanging, here’s another great recipe, Zucchini Bundt Cake with Chocolate Chips. After all, there’s nothing that says you can’t enjoy a treat while eating your veggies right?!
This recipe was adapted from a Paula Dean Recipe I found on Pinterest:
- 3 cups grated zucchini
- 3 cups of granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons of baking soda
- 1 teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 3 ½ cups of all purpose flour
- 1/3 cup of water
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 teaspoon lemon juice
- 1 cup chocolate chips
- Heat your oven to 350 degrees
- In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl mix your wet ingredients: water, eggs, vegetable oil and lemon juice.
- Mix your wet ingredients into your dry ingredients. Mix well. I used my Kitchen Aid mixer for this to save time.
- Add your chocolate chips.
- While this recipe is considered zucchini bread, I decided to have a little fun and bake it in a Bundt pan. Looks prettier and I don’t have to have 2 bread loaf pans on hand, which I don’t.
- Spray your Bundt pan, or two loaf pans with non-stick spray, then pour your mixture in.
- Bake for 50-55 minutes, or until a tester comes our clean. When I say tester, I meant toothpick, I guess I could just say that. Use a toothpick to test and make sure your mixture is baked all the way to the bottom.
- Remove from the oven and let stand for 10 minutes, then, using a knife, make sure the edges are detached from your pan so you can flip it easily.
- Flip onto a plate or cake stand and serve warm, or cold, it’s up to you. Both ways it’s delicious!
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