It’s pesto that packs a nutrient-dense punch! This kale-avocado version will spruce up your weeknight meals.Read More
This toddler-friendly mac and cheese is loaded with three types of cheese and squash (you didn’t think I’d leave out a veggie, did you?) which is virtually tasteless and mimics that neon orange color that kids love from the boxed stuff.Read More
Is there any better excuse to force-feed your child get your child excited about green food than St. Patrick's day? I swear by baby spinach as my favorite healthy way to turn favorite foods green. It has a neutral flavor that blends seamlessly into whatever you're making: breads, muffins, smoothies, and pancakes! (Take a look at our yummy spinach muffins, here!) It gives these foods a vibrant green color--and not to mention a healthy dose of nutrients--without having to use food dyes. I've been known to blend it into pesto and even into my kids mac and cheese. Here, I added spinach to the blender with the wet ingredients of the pancakes so no evidence remains that there is spinach in these pancakes if you think your kids would be wary. But my kids are used to seeing the little green leaves go right into the blender, so they were happy to press the button and watch the milk turn green. I sweeten these naturally with banana, and you could easily replace that with 1/2 cup of unsweetened applesauce if you have that on hand. I also use white whole wheat flour so the color pops, but you could easily sub all-purpose flour or regular whole wheat flour, though the color might not be as vibrant with the latter.
Whatever you decide, this is the perfect HEALTHY green breakfast for St. Paddy's Day, don't you think?
GREEN PANCAKES makes 8 pancakes Ingredients:
1 1/2 cups packed fresh spinach
1 cup milk
1 large egg
1 medium banana
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Directions: In a blender, combine the spinach, milk, banana, and egg and blend until smooth. In a medium bowl, whisk together the remaining ingredients. Pour the wet ingredients into the dry ingredients and whisk until just combined. Heat a large griddle over medium heat and grease with butter. Pour 2 tablespoons of the pancake mixture for each pancake and cook until the top begins to bubble, around 2 minutes. Flip the pancakes and cook for one minute longer and serve.
We're in a deep freeze of January when everyone seems to have the sniffles. I live firmly by the belief that one of the best ways to stay healthy (aside from hand washing!) is through food. Eating healthy foods truly can boost the immune system when you need it most--and perhaps there's no better food for health than kale. It contains cold-fighting vitamins A, C, K and zinc PLUS protein, calcium and omega 3s.
Before you roll your eyes when I tell you that we start most mornings with a green smoothie, I'll first make my case on how easy it is to do (seriously!). Baby kale and strawberries store right in the freezer, so there's no need to keep fresh produce around. Plus, I'll make a big blender full and use it for two days in a row (just give it a whirl, and you're good to go!).
One of my most successful strategies with my kids has been to start easy on the kale and work your way up. Since kale has a stronger flavor profile than spinach, go light on the kale on your first batch, and gradually increase it as your kids get used to the taste. I hope your kids like this version as much as mine do!
Kid-approved kale smoothie
(makes 2 8-ounce smoothies) Ingredients: a handful of kale leaves, stems removed or baby kale 3 frozen strawberries 1 banana 1 cup almond milk (sub regular milk) (optional) 1 teaspoon honey* Directions: Mix all ingredients in a blender until smooth, add some water if it is too thick. Store in the refrigerator for up to two days (reblend before serving since ingredients will separate).
*Do not use honey for babies under age 1
Seriously, does it get more beautiful than this? This recipe, which uses roasted beets in place of traditional chickpeas, makes a show-stopping spread (seriously, what little girl wouldn't love a PURPLE dip?) and is a great use for leftover roasted beets. I love adding this to a crudite platter alongside pita and veggies at a part--it adds a great pop of color
This recipe calls for 1 pound of roasted beets, but if you're starting out with our beet baby food ( Get the recipe here) you'll want to set aside about 1 cup of pureed beets to make this recipe in place of the cooked, roasted beets below. Add the pureed beets and follow the rest of the recipe as is.
Roasted Beet Hummus Ingredients: 1 lb cooked or roasted beets, quartered OR 1 1/2 cups beet puree 1/4 cup walnuts, toasted and roughly chopped (optional) 2 tablespoons lemon juice 1/2 tablespoon tahini 1/2 teaspoon ground cumin 1 garlic clove 1 tablespoon olive oil 1/2 teaspoon salt Directions: Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered, for up to 3 days. Garnish with sesame seeds and cilantro, if desired.
When you’ve got a chocoholic kid who’s a pro at spotting and eliminating any green speck (ahem, my 5 year old), these muffins save the day with their yummy double chocolate goodness and zucchini that blends right in.Read More