Friday, July 4, 2014

Watermelon Granita

If you are looking for an easy, refreshing, delicious and healthy treat this summer, try this watermelon granita.  It's really just a fancy fruit slushie, which means kids like it as much as adults!  We had our 94 year old great grandma over for Sunday dinner, and she told me me three times how good this was.  And I sent some home with my sister because she loved how light and refreshing and delicious it was.  This watermelon granita is perfect for a BBQ because you can make it ahead of time, and just forget about it until it's time to eat!

My kids were SO excited to help scrape it into slushie bits of ice.  They went to town on it with a couple of forks and didn't stop until it was perfectly obliterated scraped.  {I promise they are not playing with a pan of raw ground beef}

Watermelon Granita

  • 8 cups cubed seedless watermelon
  • juice of 1 lime
  • 1/3 cup pomegranate juice
  • 1/4 cup truvia
  1. Add all ingredients to a blender, in two batches if necessary.  Blend until liquid is smooth.
  2. Using two 9x13 pans, pour half of the mixture into each pan.
  3. Place in freezer for 3 hours.  Remove and scrape frozen fruit mixture with a spoon or fork.  Place back in freezer until ready to eat.
  4. Enjoy on a hot day!
*After 3 hours, mine was ready to eat.  It wasn't time for dinner though, so I put it back in the freezer and it stayed the perfect didn't freeze into one giant clump.

*If you use a seeded watermelon, lightly blend watermelon first and then strain to remove seeds.  Return to blender and continue with recipe.

*If you use one pan instead of two, it will take longer to freeze.  Scrape with a fork or spoon after three hours, then return it to the freezer for 2 more hours and scrape again.  Repeat until frozen through and all of it has been scraped into fruity shaved ice.

{Since today is the 4th of July, I topped it with some vanilla yogurt and frozen blueberries to make it look a little more patriotic!}

Thursday, June 19, 2014

Honey & Lime Chicken Enchiladas

This is one of those amazing recipes that's inexpensive, easy to make, and it's delicious enough to make for company.  In other words, this is magic.  I posted this recipe on Somewhat Simple last month, so it's time to put it up here!  This is one of those recipes that people make and then I hear about how good it was months and years later.  Because that's how much they love it. 
chicken enchiladas
We like the uncooked tortillas (which I buy in bulk at Costco).  In fact, my kids don't like precooked tortillas.  And I don't blame them, these are the best!  The sauce goes together in a snap and makes tender, moist chicken.  It only takes a couple of minutes to get the chicken going...I love fast and easy!!
Chicken Enchilada Collage 1
Once the chicken is cooked, these go together in just a few minutes.  If you are short on time, you can even do this ahead and save it in the fridge.  (I LOVE meals that can be made ahead of time, since I am no longer master of my schedule.  Just one of those things about having kids!)
Chicken Enchilada Collage 2
I like my cheese melted with just a hint of brownness.  Hubby loves it when the cheese is crunchy and brown.  Make it your favorite way, both are great!
Chicken Enchiladas Collage 3

Honey & Lime Chicken Enchiladas
  • 5 Tbsp honey OR 4 Tbsp agave
  • 5 Tbsp lime juice (freshly squeezed)
  • 1 tsp garlic powder (or 3-4 cloves garlic, minced)
  • 2 tsp chili powder
  • 8 flour tortillas (about 8" each)
  • 2 large chicken breasts
  • 12 oz cheddar cheese, shredded
  • 15 oz green enchilada sauce
  • 1/2 cup whole milk
  • 2 Tbsp sour cream (or plain greek yogurt)
  • 1/2 tsp cumin
  1. Place chicken breasts in a slow cooker.  Combine honey, lime, garlic & chili powder and pour over chicken.  Cook on low 6 hours or on high for 3 hours.  Shred chicken when done cooking.
  2. Preheat oven to 350.
  3. Place 1/2 cup enchilada sauce in a 9x13 pan.
  4. Add about 1/4 cup chicken to each tortilla.  To make sure I don't short the last enchilada, I put all 8 tortillas down on a clean counter and divide the meat all at once, adjusting if necessary, so all are even.
  5. Sprinkle chicken with cheese (save some for the top), roll each tortilla tightly, and place in prepared pan.
  6. Add remaining enchilada sauce, milk, sour cream and cumin to remaining marinade.  Combine and pour over enchiladas.
  7. If you want your cheese browned and crispy, sprinkle remaining cheese before placing in oven.  If you want your cheese melted {but not browned} sprinkle with remaining cheese during the last 5 minutes of bake time.
  8. Bake for 25-30 minutes.
*If you have a pressure cooker, you can cook your chicken in less than 30 minutes.  Add chicken and marinade ingredients to pressure cooker and cook at high pressure for 10 minutes, then natural pressure release for 10 minutes.  Shred and start at step 2 above.
Chicken Enchiladas main

Wednesday, June 11, 2014

Red, White & Blue {Whole Food} Popsicles!

I have teamed up with 109 other fabulous bloggers to bring you the Ultimate Red White & Blue Roundup!  Tons of great recipes, crafts, printables and more!  Be sure to check it out below.  If it's red, white & blue, it's probably on this list!

And if you want to see an amazing Pinterest board with even MORE red, white & blue ideas, check it! Follow The Cards We Drew's board Three Cheers for the Red White and Blue ULTIMATE Round Up of Patriotic Ideas from Top Bloggers! on Pinterest.

Now that summer is officially here (hooray!!) my kids spend a lot of time outside, which means they need a good way to cool off.  This is not only cool and delish, but it's all whole foods, so I get really excited watching them eat these!  When you want to make these popsicles, plan ahead and make them the day before so they have time to freeze.  They don't take long to put together, but you will need time to let each layer set in the freezer.   I cleaned my kitchen while the layers were setting (which is a lot like shoveling snow in a blizzard!), but if you need to leave them in the freezer longer between layers, you can!

Red, White & Blue {Whole Food!} Popsicles


For the Red:
1 cup frozen strawberries
1/2 c pomegranate juice
juice of 1/2 lime
1 Tbsp stevia
up to 1/2 tsp lime zest, if you want it tart!

For the White:
1 cup coconut milk (I used full fat, canned)
1/2 tsp vanilla
1 1/2 tsp stevia

For the Blue:
1 1/2 cups frozen blueberries, slightly thawed
juice of 1/2 lemon
zest of 1/4 lemon (or more to taste if your lemon is small)
1 1/2 tsp stevia
1/4 cup coconut milk
1 Tbsp chia seeds


Combine all ingredients for the Red layer in a blender.  Blend until smooth and divide evenly into small paper or plastic cups (I used 10 Dixie cups).  Place in freezer for 30-60 minutes.

Combine all ingredients for the White layer.  Remove cups from freezer.  If the top has frozen over, pour in the white layer and then insert a popsicle stick.  Return to freezer for 30-60 minutes longer.

Combine all ingredients for the Blue layer in a blender.  Process until smooth.  Remove cups from freezer.  If the top has frozen over, pour in the blue layer.  Return to freezer until frozen through.  Overnight is best.

When ready to eat, remove from freezer and discard cup (run under hot water for a second or two if you can't remove it from the cup).  Enjoy your whole food, cool, healthy treat!

*I put a layer of plastic wrap over my cups to help the popsicle sticks stand up straight while the first layer froze.  

*There are TONS of options for add-ins.  Banana "ice cream" (or yogurt, depending on your food goals) would be great in the white layer.  Add some spinach to the blue layer.  Use raspberries in the red.  The possibilities are endless!  

Friday, June 6, 2014

Cinnamon Sugar

When we make cinnamon sugar we usually just eyeball it...throw some of each in, shake it up, and see how it tastes.  But since it usually takes a few tries to get it just right, it was time to simplify life and figure out the ratio!  We sprinkle it on regular toast and french toast (put it on while it's cooking, before the flip! Best french toast.)

{Disclaimer:  We try to eat mostly real food, as unprocessed and whole as we can.  But since I'm also a big believer in moderation, I think it's okay to have treats sometimes.  Cinnamon toast is a treat, so we don't eat it all the time.  And making it at home is always better than buying it!  Less expensive and no extra chemicals.}

  • 1/4 cup sugar
  • 1 Tablespoon cinnamon
  1. Add sugar and cinnamon to a small bowl and combine well.  Pour into a small jar with a sprinkling lid.  Enjoy!

Sunday, May 18, 2014

The Best Bean Dip

I got this text:

Because we LOVE these beans.  I make them, and they're not only gone before dinner, but then we aren't hungry anymore, so they actually become dinner.  I watched my mother-in-law (who is an amazing cook) make them years ago, but this is my version of what I remember seeing in her kitchen!

Best Bean Dip


  • 2 (15 oz) can refried beans
  • 1/4 cup sour cream or greek yogurt
  • 2 oz cream cheese
  • 1/3 cup Mexican blend cheese (or a blend of half cheddar & half mozzarella. or whatever you have in your fridge)
  • 15-20 shots of Tobasco Sauce
  • 1 tsp lemon or lime juice (fresh)
  1. Add all ingredients to a medium sauce pan and warm over med-low heat.  Thoroughly combine and serve warm as bean dip for chips, or for refried beans in any Mexican dish.
*I have become a lemon/lime juice snob.  In small amounts (like this recipe) it is a little less critical, however, when I make recipes with fresh juice, they turn out perfectly every time.  When I make the same recipes with bottled, the flavor isn't quite right and it's disappointing.  Especially with guacamole! (which also turns brown within hours with bottled juice, but stays green and fresh for days with fresh juice)

Saturday, May 10, 2014

Spring Nutter Butter Truffles {my first Somewhat Simple post!}

flower truffles Header 2 

This is the first post I created for Somewhat Simple!  It actually made me nervous (which is really weird, I know)...but they turned out great!  I am excited to repost it here to share with you (and to save, because this is where I keep all my recipes...and use them all the time!  My own personal online cookbook.)  These are super easy, and they look so darling.  They can even be made ahead of time, which is almost the only way I can get anything done anymore.  Four kids=nothing can be done right before because someone will _____(fill in the blank).  {Last week it was smash a fingertip open with a heavy rock, which landed us in the ER with a nasty laceration,  and I never did get my guacamole made.  But since I spent my evening in the hospital with a 6 year old instead of at bunco, I guess it all worked out. :) }  Hope you enjoy this fun treat!!

flower truffles 1

Start with a stand mixer, a package of Nutter Butters, and cream cheese. Add the cookies to your mixer bowl (I usually eat a couple first!) and crush them using the paddle attachment on speed 2 for a couple of minutes. {You can grind them in your blender, but that's an extra step and more dishes. The cream cheese softens the cookies, so the resulting texture is the same} Add the cream cheese and mix until thoroughly combined.

To make round truffles, use a medium cookie scoop and scoop balls onto a parchment-lined baking sheet. Roll the truffle balls between your hands to make them smooth and round. If you want to make fun Spring shapes, roll some dough between your hands to smooth it. Take a fondant cut-out and press it down over the top of the truffle ball. Press the cut-out between both hands so the truffle dough is flush with the top and bottom. Remove excess to use in another truffle. Gently press truffle out of the cut-out. Once all truffles are shaped, put them in the refrigerator for 15-30 minutes to harden.
Flower Truffles Collage a

To dip the truffles, melt the white chocolate chips and vanilla almond bark according to package directions. For flat truffles like the flower shapes, use a fork to dip them. The excess chocolate drips through the tines when gently tapped against the side of the bowl. Use a toothpick to gently push the truffle onto the parchment paper. For the rounded balls I like to use a spoon (they always roll off my fork!) and then use a long toothpick to wipe away the excess chocolate. If the chocolate cools too much during dipping, warm it again in the microwave for 15 seconds.
Flower Truffles Collage 2
Drizzle with colored bark or decorate with sprinkles, place in a mini cupcake liner, and you have a beautiful spring treat!
Flower Truffle Collage 3
  • 1 package Nutter Butter cookies, crushed
  • 1 (8oz) package cream cheese
  • 2/3 cup white chocolate chips
  • 3 squares vanilla almond bark
  • sprinkles or colored almond bark for decoration
  1. Mix crushed Nutter Butters and cream cheese until well combined. Form into 1 inch balls and/or flower shapes and place on parchment-lined cookie sheet. Refrigerate until firm.
  2. Melt almond bark and white chocolate chips according to package directions. Dip truffles and place onto parchment harden. If decorating with sprinkles, add them before the almond bark has hardened.
  3. Melt vanilla almond bark and mix in desired color, and spoon into the corner of a sandwich bag. Make a small snip in corner, gently squeeze almond bark out, and drizzle back and forth over truffles in one swift, smooth motion, one row at a time. Let dry. Remove the excess drizzle and coating from the base of the truffles and place in mini baking cups.
flower truffles 29 Header

Saturday, May 3, 2014

One Pot Pasta

For week 4 of the Healthy Eating Challenge, I put together this flavorful, insanely easy pasta dish.  This is one of those magical meals that you can throw into a pot, and less than 20 minutes later you're eating a delicious, healthy, simple and inexpensive pasta dish.  It sounds a little too good to be true, but rest assured, it really is as good as it sounds!  And be sure to check out the GIVEAWAY at the end of the post.  I promise, you will love it!

One Pot Pasta

  • 12 oz organic whole wheat spaghetti (I find mine at Costco)
  • 1/2 large yellow onion, sliced (about 2 cups)
  • 2 cups grape or cherry tomatoes, halved (or 2 cups diced tomatoes)
  • 2 sprigs fresh basil, cut into ribbons
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 4 1/2 cups chicken or vegetable broth
  1. Add all ingredients to a large (12") skillet with tall sides.  Bring to a boil over high heat.  Boil for 10-12 minutes, or until spaghetti is al dente and most of the liquid is absorbed.
  2. Serve warm.

Be sure to check out all the other great recipes from this week PLUS a GIVEAWAY!!

Watermelon Juice - Rick•a•bam•boo

Sweet Potato and Black Bean Burger - Clarks Condensed

Raw Almond & Arugula Pesto - Project Domestication

Roasted Broccoli and Red Peppers - Hezzi-D’s Books and Cooks

Healthy Peanut Butter-Stuffed Chocolate Date Balls (Vegan; GF and Raw Option) - Wallflour Girl

Baked Sweet Potato Chips - Keep It Simple Sweetie

Lemon Cookies - Cooking with Curls

Rosemary Citrus Water - Delightful E Made

Kalua Pork Tacos with Pineapple Salsa - Everyday Southwest

Miso Soup - Je suis alimentageuse

Click below for a chance to win a wide mouth drinking lid, a regular mouth drinking lid, and a wide mouth lunchbox adaptor for your mason jars from 
Rafflecopter giveaway

Saturday, April 26, 2014

{Sweet} Potatoes Anna

We love potatoes of all kinds at our house, but as we try to make better choices, we are incorporating more and more sweet potatoes into our diet.  This dish is a great way to take a french classic (Pommes Anna) and make it healthier without losing any flavor!  I have started using Redmond Real Salt and Himalayan Pink Salt (did you know that REAL salt is actually very good for you?!  Great info HERE), so I wasn't stingy when I seasoned my potatoes.  Coconut oil is also very good for you (read more about it HERE if you are new to it!), but I also added some butter for a rich, savory flavor.

{Sweet} Potatoes Anna

  • 1 1/4 lbs sweet potatoes (2 medium) roughly peeled
  • 1 1/4 lbs Butter Gold potatoes (about 4 medium) roughly peeled
  • 3 Tbsp coconut oil, melted
  • 2 Tbsp butter, melted
  • Real salt and freshly ground pepper
  1. Preheat oven to 425.  Roughly peel potatoes (leave some skin on!) and slice thin (1/8" to 1/4").  Use a mandoline slicer or a very sharp knife.  Keep the two varieties separate. 
  2. Brush a 10" nonstick ovenproof skillet with butter or coconut oil.  Starting in the center, arrange a layer of Yukon Gold slices (slightly overlapping) in a circular pattern, covering the surface.  {Use the prettiest slices for this layer, as it will be on top when you invert it after cooking.}  Brush with butter or coconut oil and generously season with salt and pepper.  Repeat with a layer of sweet potato slices.  Repeat, alternating layers of Yukon Gold and sweet potatoes.  Drizzle any remaining butter or coconut oil over the top.
  3. Place skillet over medium-high heat and cook for 4-5 minutes.  Transfer to oven and bake 30 minutes.  Tent loosely with foil and bake an additional 20 minutes.  Potatoes are done when easily pierced with a knife.
  4. With a small rubber spatula, loosen any edges that may be stuck to the pan and carefully invert potatoes onto a serving platter.  Cut into wedges and serve.
* You can use all coconut oil (or all butter) depending on what you want the final result to be.

* Hubs and my sister were my taste testers.  Big love for these potatoes.  The bottom layer...which becomes the top layer...was crunchy and buttery and divine.

*My food mantra is Moderation in All Things, so I'm not afraid of using butter (although I do try to avoid very much of things that have no nutritional value).  If this doesn't fit into your lifestyle, just use coconut oil instead!

Check out the other great recipes from this week's challenge!

Clarks Condensed - Strawberry Banana Buckwheat Muffins

Keep it Simple, Sweetie - Mango Ginger Smoothie

Je suis alimentageuse - Passionfruit Mochi

Cooking with Curls - Guacamole Linguine

Delighftul E Made - Loaded Guacamole

Life as Mrs. Larson - Clean Snacks!

Sandy Every Day Southwest - Grilled Mango with Honey and Pistachios

Wallflour Girl - Healthy No Bake Peanut Butter and Jelly Bars

Project Domestication - Creamy Brown Rice Farina with Fresh Berries

Saturday, April 19, 2014

Deep Dish Breakfast Fritatta

For week 2 of our Healthy Eating Challenge, I put together this Deep Dish Breakfast Fritatta.  It's full of veggies, it's satifying, and it's easy to put together!  All of my favorite things in one meal.  It's also Gluten-Free, Paleo, and Vegetarian.  Hubs came home from work for lunch just because I made which case, I might be making it more often!

This dish is great because you can use any number of veggie combinations...which makes it perfect for clean-out-the-fridge-day.  Any of these veggies can be adjusted to suit your taste or whatever you have on-hand!

Deep Dish Breakfast Fritatta

  • 1 1/2 Tbsp coconut oil
  • 3 cups mushrooms, sliced
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 3 cups spinach
  • 2 medium sweet potatoes, baked and diced
  • 1 large tomato, diced
  • 10 eggs
  • salt and pepper to taste (freshly ground)
  1. In a large skillet (cast iron or non-stick), saute mushrooms in 2 batches in about 1/2 T coconut oil (for each batch).  Set aside.  
  2. Add more coconut oil and saute the onions and peppers.  
  3. Add spinach and stir a few times to wilt it.  
  4. Add the mushrooms, sweet potatoes and tomatoes.  
  5. Crack the eggs into a large bowl and whisk until they come together.  
  6. Reduce heat to low and pour eggs over the veggies.  
  7. Cover and let cook until the eggs are just set (mine probably went for 10 or 15 minutes, keep an eye on it).  
  8. Transfer to the oven and finish under a low broiler for 2-3 minutes.  Remove from oven.  Hubs ate his hot out of the pan.  I'm eating mine cold.  Right now.  As I type this.
*If your eggs have one or two spots that just won't seem to set, try putting it in a 350 oven for 5-10 minutes.  When eggs are set, then finish under the broiler if needed.

 *I baked sweet potatoes last night for dinner, so I threw a couple of extras in for the fritatta.  Tossed them in the fridge overnight and they were ready to go when I started cooking today.  Click HERE for super easy baking instructions.

*If your oven doesn't have a Low broil setting, check it after one minute.
 *I have a thing about browned eggs.  They make me gag.  And I hate them.  And I mostly try really hard not to eat them.  This frittata will get a little browned on top, but it actually works and it's really good.  Just don't make them too brown!

*Sometimes when I make omelets I will whisk some cumin or Tobasco in with the eggs.  That would be delicious in this frittata.

Check out these other great recipes from week 2!

Almond Milk - Rick•a•bam•boo | Chocolate Almond and Cherry Amaranth Cookies - Clarks Condensed | Chicken Avocado Sandwich - Life as Mrs Larson | Light and Easy Fish Tacos - Keep it Simple, Sweetie | Blackberry Ginger Chocolate Chip Muffins - Cooking with Curls | Asian Marinated Pork Chops - Hezzi-D's Books and Cooks | Deconstructed Fresh Spring Roll Bowl - Je suis alimentageuse | Broccoli Quinoa Casserole - Yummy Healthy Easy | Roasted Asparagus Skinny Guacamole - Everyday Southwest | Raw Vegan Fudgy Bars (Gluten-Free, V) - Wallflour Girl (Ala) | Grilled Cedar Plank Salmon - Delightful E Made | Pineapple Raspberry Green Smoothie - Project Domestication | Sun Dried Tomato and Cheese Stuffed Chicken - Yours And Mine Are Ours | Caramelized Banana Pecan Paleo Ice Cream Recipe - My Natural Family | Garlic and Rosemary Mashed Cauliflower - My Daylights

Saturday, April 12, 2014

Grilled Zucchini

I am really excited to participate in a Clean Eating Challenge this month with 19 other fantastic bloggers!  If you want to Follow Us On Pinterest, you can have access to even more great, healthy recipes!  We will have everything from main dishes to drinks, so you won't want to miss it.  We will each post a recipe weekly of something wonderful that will make you want to get off the computer and start cooking!  At the end of the challenge all of these great recipes will be compiled into an ebook.  Perfect way to make summer cooking a snap!  For my first post I wanted to share one of my favorite ways to eat one of my favorite veggies.  I used to always roast it...until I did this.  Haven't roasted it since!

I was making grilled cheese for dinner one night (because I'm fancy.  and because I pick my battles, and this was a night that I didn't want to battle about dinner with my picky eaters).  I was getting ready to roast some zucchini in the oven, and I had one of those amazing Eureka! moments.  The one thing I wished I could change about oven roasted zucchini is how it doesn't come out browned with a layer of crisp.  Delicious, but not crisp.  I looked at my griddle, threw some zucchini on, and we've never looked back!  It's one of our very favorite ways to eat zucchini. 

 This is my fun, new stove-top griddle that Hubs gave me for Christmas (he knows the way to my heart!).  It fits over the burners on any electric or gas stove (and the other side is a grill pan!  It's awesome).  We used a counter top griddle for over a decade, but I've always hated how much cupboard space they take to store.  This can store vertically or horizontally (but if you stack it with other pan, protect your surfaces!), so it takes tons less space, and actually gives me more cooking surface.  Much love right here for this thing.
I start with a preheated surface, then give it a coating of butter or oil.  Throw your zucchini on, season it, cook until browned, flip, cook that side until browned, and viola!  Amazing zucchini that took only minutes to prepare, and even fewer minutes to eat.

Grilled Zucchini

  • zucchini
  • butter or oil
  • cayenne pepper
  • black pepper
  • seasoning salt
  • grated parmesan cheese (optional)
  1. Preheat griddle to medium heat (about 350)
  2. Add a thin coat of butter or oil and place zucchini on hot surface.
  3. Sprinkle on cayenne pepper (conservatively...a little goes a long way), black pepper, and seasoning salt.  If using parmesan cheese, sprinkle on last.
  4. Cook for 3-5 minutes, or until browned.  Flip and cook an additional 3-5 minutes, or until well browned.  Remove and serve warm.
*I use whatever size zucchini I have on-hand out of my garden.  I even do this with very large zucchini.  They have a higher water content than small zucchini, but they still cook well with this method.  As zucchini is not in season right now, those pictured came from the grocery store, so they are quite small.

*I learned the hard way that not all counter-top griddles are the same.  I was used to 350 being my go-to medium heat for most of my griddle recipes.  When I switched to a new one, I quickly realized that 300 was the medium heat for that particular appliance.

Check out this week's other great Clean Eating recipes!

Green Popsicles life as mrs larson | Lazy Summer Salsa southwest girl | Stir Fry Tofu and Vegetables in Chile Sauce hezzi-d's books and cooks | Greek Salad~ tips from a typical mom | Tropical Smoothie Bowl je suis alimentageuse | Orange Chicken with Chickpeas Stirfry my daylights | Paleo Biscuits Recipe my natural family | Taco Stuffed Avocado with Avocado Salsa yours and mine are ours | Fire Ants on a Log Recipe project domestication | Easy Spinach & Egg White Omelette yummy healthy easy | Blueberry Almond Chia Seed Pudding delightful e made | Clean Cobb Salad cooking with curls | Roasted Sweet Pepper Dip keep it simple sweetie | Rosemary Pita Bread with Roasted Red Pepper Hummus clarks  condensed | Garlic Greens rick•a•bam•boo

Related Posts with Thumbnails