These pumpkin pancakes from Genius Kitchen were a hit with my children this morning, and the bite I snuck was delicious. These are the latest in my quest to get more nutrients into Teddy by sneaking them into his favorite foods. AJ loved the cinnamon flavors of these pancakes, and the texture was perfect for pancakes. Topped with butter and maple syrup, these are delicious enough for AJ to devour 3. These will be repeated with the tweaks shown below.
Pumpkin Pancakes
1 1/4 cup white whole wheat flour
2 Tbsp. brown sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup milk
1/4 cup plus 2 Tbsp. pumpkin puree
2 Tbsp. melted butter
1 egg
Combine all dry ingredients together. In a separate bowl, combine together all wet ingredients. Whisk the wet ingredients into the dry ingredients. Heat a griddle, and cook using about 1/4 cup for each pancake. The amount of pancakes varies by the size. I made a double batch and have a good stash in the freezer for Teddy to sneak as snacks.
February 25, 2018
February 24, 2018
Zucchini Waffles
Since Teddy likes to self-serve frozen waffles and pancakes from the freezer, it seemed logical that I should attempt to sneak some veggies into waffles and pancakes. I haven't attempted pancakes yet, although I'm thinking I might make pumpkin pancakes tomorrow morning.
These zucchini waffles from Gimme Some Oven smell delicious, and Teddy seemed to eat them the same as my other waffle recipe. As in, he ate a couple squares and then proceeded to take them from the freezer. They aren't a crisp waffle, so I'm thinking they'll be perfect warmed in the toaster.
Zucchini Waffles
2 cups shredded zucchini, squeezed dry
1 1/2 cups white whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 cup sugar
1 1/2 cups milk
2 eggs
1 tsp. vanilla
Shred zucchini, and wring it dry using a dish towel. In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. In a separate bowl, whisk together milk, eggs and vanilla. Add the dry ingredients to the wet ones, and mix well. Fold in zucchini.
Use a preheated waffle maker to cook the waffles, using about 1/2 cup batter per waffle. Makes 8 waffles.
These zucchini waffles from Gimme Some Oven smell delicious, and Teddy seemed to eat them the same as my other waffle recipe. As in, he ate a couple squares and then proceeded to take them from the freezer. They aren't a crisp waffle, so I'm thinking they'll be perfect warmed in the toaster.
Zucchini Waffles
2 cups shredded zucchini, squeezed dry
1 1/2 cups white whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 cup sugar
1 1/2 cups milk
2 eggs
1 tsp. vanilla
Shred zucchini, and wring it dry using a dish towel. In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. In a separate bowl, whisk together milk, eggs and vanilla. Add the dry ingredients to the wet ones, and mix well. Fold in zucchini.
Use a preheated waffle maker to cook the waffles, using about 1/2 cup batter per waffle. Makes 8 waffles.
February 20, 2018
Sweet Potato Breakfast Cookies
As I strive to incorporate vegetables into my son's diet in ways that he won't refuse, I turned to these cookies from Run Fast, Eat Slow. If you're expecting a warm, melty chocolate chip cookie, then this will disappoint. But if you're thinking more along a breakfast bar, this hits the spot.
These cookies are dense and hold the flavors of pumpkin pie. Don't get me wrong. They don't taste like pumpkin pie, but the flavors are along those lines. My favorite part was the crunchy outside edges that tasted like granola.
And not only did both my children eat these (Teddy enjoying them more than AJ), but Dave even ate one despite them containing sweet potato, which he believes is poisonous.
Sweet Potato Breakfast Cookies
3 cups rolled oats
1 cup almond meal
1 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. sea salt
1 cup sweet potato puree
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp. vanilla
1/2 cup raisins (I omitted these because I wanted my family to eat them)
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silipat.
In a food processor, pulse the oats until roughly chopped. Combine with almond flour, ginger, cinnamon, baking powder and salt.
In a large bowl, whisk together puree, maple syrup, coconut oil and vanilla (and raisins if your family eats raisins). Fold in the oat mixture, and stir until blended. The dough will be very thick.
Use a 1/4 cup measuring cup to drop the matter onto the baking sheet. Space the cookies one inch apart. Lightly press down each cookie to flatten.
Bake until bottoms are a deep golden brown, 25 to 30 minutes. Makes about 14 cookies.
These cookies are dense and hold the flavors of pumpkin pie. Don't get me wrong. They don't taste like pumpkin pie, but the flavors are along those lines. My favorite part was the crunchy outside edges that tasted like granola.
And not only did both my children eat these (Teddy enjoying them more than AJ), but Dave even ate one despite them containing sweet potato, which he believes is poisonous.
Sweet Potato Breakfast Cookies
3 cups rolled oats
1 cup almond meal
1 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. sea salt
1 cup sweet potato puree
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp. vanilla
1/2 cup raisins (I omitted these because I wanted my family to eat them)
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silipat.
In a food processor, pulse the oats until roughly chopped. Combine with almond flour, ginger, cinnamon, baking powder and salt.
In a large bowl, whisk together puree, maple syrup, coconut oil and vanilla (and raisins if your family eats raisins). Fold in the oat mixture, and stir until blended. The dough will be very thick.
Use a 1/4 cup measuring cup to drop the matter onto the baking sheet. Space the cookies one inch apart. Lightly press down each cookie to flatten.
Bake until bottoms are a deep golden brown, 25 to 30 minutes. Makes about 14 cookies.
Whole 30 Cereal Granola
This recipe from Wholesome Yum intrigued me because it fits within Whole 30. I'm not a huge cereal person, so cereal isn't a sacrifice for me. But granola is something I enjoy, and I am curious how this would be with vanilla almond milk. Right now, I'm picturing it over the chocolate smoothie bowl. Yum.
As it is, it's delicious to snack on its own. I adapted the recipe slightly to remove the sweetener. And I forgot the butter or coconut oil by accident, which I'm sure would make it even more delicious.
Whole 30 Cereal Granola
1 cup almonds
1 cup macadamia nuts
1 cup pecans
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/2 cup golden flaxseed, ground
1 large egg white
1/4 cup butter (ghee or coconut oil can be substituted)
1 tsp. vanilla
Preheat the oven to 325°F. In a blender or food processor, pulse the almonds until partially chopped, then add macadamia nuts and pecans. Pulse once or twice. Then add the remaining dry ingredients. Pulse once more.
Add the remaining ingredients, and pulse until blended. Stir together by hand if needed to maintain some larger pieces of nuts. Spread mixture evenly on a large cookie sheet. Bake 15 to 18 minutes, until lightly golden brown. It may seem soft but should crisp as it cools.
Let cool completely, and break into clumps. Makes about 3 cups.
As it is, it's delicious to snack on its own. I adapted the recipe slightly to remove the sweetener. And I forgot the butter or coconut oil by accident, which I'm sure would make it even more delicious.
Whole 30 Cereal Granola
1 cup almonds
1 cup macadamia nuts
1 cup pecans
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/2 cup golden flaxseed, ground
1 large egg white
1/4 cup butter (ghee or coconut oil can be substituted)
1 tsp. vanilla
Preheat the oven to 325°F. In a blender or food processor, pulse the almonds until partially chopped, then add macadamia nuts and pecans. Pulse once or twice. Then add the remaining dry ingredients. Pulse once more.
Add the remaining ingredients, and pulse until blended. Stir together by hand if needed to maintain some larger pieces of nuts. Spread mixture evenly on a large cookie sheet. Bake 15 to 18 minutes, until lightly golden brown. It may seem soft but should crisp as it cools.
Let cool completely, and break into clumps. Makes about 3 cups.
Mini Whole Wheat Chocolate Chip Muffins
When I got a mini muffin pan for Christmas, AJ was more excited than I was because he had his heart set on mini chocolate chip muffins. It took me nearly two months, but we finally made what will be the first of many batches of mini chocolate chip muffins using this recipe from How Sweet Eats.
AJ is in love with these, and Dave said they're good. I'm avoiding a few of the ingredients for Lent, which is good because I'd probably eat a half dozen while taking them out of the pan otherwise.
Mini Whole Wheat Chocolate Chip Muffins
2 cups whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup loosely packed brown sugar
1/4 cup coconut oil, measured in solid form then melted
2/3 cup + 3 Tbsp. milk
1 1/2 tsp. vanilla
2/3 cup mini chocolate chips
Preheat the oven to 350°F. Line a mini muffin tin with liners.
In a bowl, combine flour, baking powder, soda and salt, mixing well to combine. Set aside.
In a large bowl, whisk together egg and sugar until smooth. Add in melted coconut oil along with vanilla extract, mixing well. Add in milk , and whisk until combined. Stir in the dry ingredients mixing until just combined. Fold in chocolate chips.
Place about 1 1/2 tablespoons batter in each muffin liner, filling them 3/4 of the way full. Bake for 7 to 8 minutes, or until tops are set. Remove, and let cool for a few minutes. Serve immediately, eat within a few days or freeze for the future. Makes about 3 dozen mini muffins.
AJ is in love with these, and Dave said they're good. I'm avoiding a few of the ingredients for Lent, which is good because I'd probably eat a half dozen while taking them out of the pan otherwise.
Mini Whole Wheat Chocolate Chip Muffins
2 cups whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup loosely packed brown sugar
1/4 cup coconut oil, measured in solid form then melted
2/3 cup + 3 Tbsp. milk
1 1/2 tsp. vanilla
2/3 cup mini chocolate chips
Preheat the oven to 350°F. Line a mini muffin tin with liners.
In a bowl, combine flour, baking powder, soda and salt, mixing well to combine. Set aside.
In a large bowl, whisk together egg and sugar until smooth. Add in melted coconut oil along with vanilla extract, mixing well. Add in milk , and whisk until combined. Stir in the dry ingredients mixing until just combined. Fold in chocolate chips.
Place about 1 1/2 tablespoons batter in each muffin liner, filling them 3/4 of the way full. Bake for 7 to 8 minutes, or until tops are set. Remove, and let cool for a few minutes. Serve immediately, eat within a few days or freeze for the future. Makes about 3 dozen mini muffins.
February 18, 2018
Vegetable Broth
I've never made vegetable broth before I tried this recipe from Cook Republic. I'm focusing on healthy eating (yet again ... those darn cakes and cookies and cupcakes make this a repeat cycle) and trying to add nourishment to my body to help it heal from a stress fracture.
I simmered mine longer than the original recipe with the intention of pulling more nutrients from the vegetables. I'm happy to have this in the freezer for future recipes.
Vegetable Broth
2 leeks, washed and sliced (white only)
3 carrots, washed and chopped
2 red onions, quartered
3 celery sticks, washed and chopped
4 parsley sprigs, washed and chopped
6 thyme sprigs
4 garlic cloves, peeled and crushed
1 inch ginger piece, chopped
1 inch fresh turmeric root, chopped
8 oz. button mushrooms
10 peppercorns
4 bay leaves
salt to taste (usually 2-3 teaspoons
6 liters filtered water
Combine all ingredients in a large pot. Simmer at least 90 minutes but preferably several hours. Strain and discard all vegetables. Refrigerate or freeze for future use.
I simmered mine longer than the original recipe with the intention of pulling more nutrients from the vegetables. I'm happy to have this in the freezer for future recipes.
Vegetable Broth
2 leeks, washed and sliced (white only)
3 carrots, washed and chopped
2 red onions, quartered
3 celery sticks, washed and chopped
4 parsley sprigs, washed and chopped
6 thyme sprigs
4 garlic cloves, peeled and crushed
1 inch ginger piece, chopped
1 inch fresh turmeric root, chopped
8 oz. button mushrooms
10 peppercorns
4 bay leaves
salt to taste (usually 2-3 teaspoons
6 liters filtered water
Combine all ingredients in a large pot. Simmer at least 90 minutes but preferably several hours. Strain and discard all vegetables. Refrigerate or freeze for future use.
Chicken Bone Broth
This recipe from Run Fast, Eat Slow is one that will become my standard, I think, instead of tossing whatever is on hand to make chicken stock. This recipe calls for a long, slow cook to draw out more of the nutrients, and this was so much richer in color than any other stock I've made.
Chicken Bone Broth
Chicken bones from roasted chicken
6-8 quarts cold, unfiltered water
2 Tbsp. apple cider vinegar
2 yellow onions, unpeeled and quartered
3 carrots, unpeeled and cut into thirds
1 bunch celery, including the heart and leaves, cut into thirds
6 black peppercorns
1 bay leaf
1 tsp. salt
1 bunch fresh parsley
Place bones in large stock pot. Add water and vinegar, and let stand 30 minutes.
Add remaining ingredients except parsley, making sure the bones are completely covered with water. Simmer for 8 to 24 hours on low, adding more water if needed to ensure the bones stay covered. Add parsley for the last 10 minutes of simmering.
Strain the broth through a large sieve. Discard the vegetables and bones. Transfer the broth to the refrigerator to cool. Skim off any fat that rises to the top. Use within 5 days or freeze for up to 3 months.
Note: This can be made in a slow cooker on low for 24 hours.
Chicken Bone Broth
Chicken bones from roasted chicken
6-8 quarts cold, unfiltered water
2 Tbsp. apple cider vinegar
2 yellow onions, unpeeled and quartered
3 carrots, unpeeled and cut into thirds
1 bunch celery, including the heart and leaves, cut into thirds
6 black peppercorns
1 bay leaf
1 tsp. salt
1 bunch fresh parsley
Place bones in large stock pot. Add water and vinegar, and let stand 30 minutes.
Add remaining ingredients except parsley, making sure the bones are completely covered with water. Simmer for 8 to 24 hours on low, adding more water if needed to ensure the bones stay covered. Add parsley for the last 10 minutes of simmering.
Strain the broth through a large sieve. Discard the vegetables and bones. Transfer the broth to the refrigerator to cool. Skim off any fat that rises to the top. Use within 5 days or freeze for up to 3 months.
Note: This can be made in a slow cooker on low for 24 hours.
One-Pan Mexican Quinoa
This recipe from Damn Delicious was one where Dave wrinkled his nose up and asked, "What is that?" I replied, "Dinner."
I asked if he only wanted one scoop to start, and he seemed mighty skeptical. He agreed to try a half-scoop, which he enjoyed. He said it was much better than he expected and proceeded to eat a normal serving size.
This is a quick, easy, healthy meal that has the added bonus of being vegetarian. That works for us during Fridays in Lent.
One-Pan Mexican Quinoa
I asked if he only wanted one scoop to start, and he seemed mighty skeptical. He agreed to try a half-scoop, which he enjoyed. He said it was much better than he expected and proceeded to eat a normal serving size.
This is a quick, easy, healthy meal that has the added bonus of being vegetarian. That works for us during Fridays in Lent.
One-Pan Mexican Quinoa
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 can diced chiles
1 cup quinoa, rinsed and drained
1 cup vegetable broth
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can fire-roasted diced tomatoes
1 can corn
2 cloves garlic, minced
1/2 can diced chiles
1 cup quinoa, rinsed and drained
1 cup vegetable broth
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can fire-roasted diced tomatoes
1 can corn
1 tsp. chili powder
1 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tbsp. chopped fresh cilantro
1 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tbsp. chopped fresh cilantro
Heat olive oil in a large skillet over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
Stir in avocado, lime juice and cilantro. Serve immediately. (If you have picky eaters who won't touch avocado or cilantro, garnish with those afterward.) Serves 4.
Chocolate Smoothie Bowl
This recipe from Bakerita inspired this smoothie bowl, which feels like a enough of an indulgence to help me survive when I make my family French toast and eat this instead. I'm on a smoothie bowl kick right now, and this will be repeated many times.
Chocolate Smoothie Bowl
1/2 cup almond milk
1 Tbsp. chia seeds
1 frozen banana
2 Tbsp. almond butter
1 Tbsp. cocoa powder
Garnish
Hemp seeds
Unsweetened coconut
Combine almond milk and chia seeds. Let stand 30 minutes. Blend all ingredients until smooth. Pour into a bowl, and top as desired. Devour. (This is an individual serving size, at least for me.)
Chocolate Smoothie Bowl
1/2 cup almond milk
1 Tbsp. chia seeds
1 frozen banana
2 Tbsp. almond butter
1 Tbsp. cocoa powder
Garnish
Hemp seeds
Unsweetened coconut
Combine almond milk and chia seeds. Let stand 30 minutes. Blend all ingredients until smooth. Pour into a bowl, and top as desired. Devour. (This is an individual serving size, at least for me.)
Green Smoothie That Isn't Gross
My focus for Lent this year is avoiding alcohol, added sugars, processed foods, dairy and soy. It's pretty much a really loose Whole 30 with beans, whole grains and very small amounts of natural sugars. It's partially something that's a sacrifice to give up and partially because, not surprisingly, I feel like crap when I eat crap.
So this smoothie was something that works for what I'm eating and is also an attempt at sneaking some more veggies into Teddy. He ate part of this smoothie, so we'll try it again this week and see how it works for us.
Green Smoothie That Isn't Gross
1 cup almond milk
1 Tbsp. chia seeds
1/2 Tbsp. flax seeds, ground
2 kiwi, peeled and cubed
3/4 cup pineapple
1/2 banana, frozen
1/2 avocado, diced
1/3 cup frozen spinach
Garnish
Hemp seeds
Unsweetened coconut
Combine almond milk and chia seeds. Let stand 30 minutes to thicken slightly. Add remaining ingredients, and blend until smooth. Garnish if desired, and enjoy. (Note: This smoothie is thick enough to serve as a smoothie bowl, which feels more substantial than just drinking a smoothie.)
This makes enough for probably two servings or one adult and two child portions.
So this smoothie was something that works for what I'm eating and is also an attempt at sneaking some more veggies into Teddy. He ate part of this smoothie, so we'll try it again this week and see how it works for us.
Green Smoothie That Isn't Gross
1 cup almond milk
1 Tbsp. chia seeds
1/2 Tbsp. flax seeds, ground
2 kiwi, peeled and cubed
3/4 cup pineapple
1/2 banana, frozen
1/2 avocado, diced
1/3 cup frozen spinach
Garnish
Hemp seeds
Unsweetened coconut
Combine almond milk and chia seeds. Let stand 30 minutes to thicken slightly. Add remaining ingredients, and blend until smooth. Garnish if desired, and enjoy. (Note: This smoothie is thick enough to serve as a smoothie bowl, which feels more substantial than just drinking a smoothie.)
This makes enough for probably two servings or one adult and two child portions.
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