I am always looking for ways to sneak extra veggies into my kids day and these muffins do so quite nicely. they gobble them up so fast I don’t even need to freeze any. I have to admit – I also sneak a bite or a whole muffin if I can – they are delicious.
(adapted from no excuse detox cookbook – thanks for sharing @abbybethcarter!)
2 large ripe bananas
1 cup flour
1/4c coconut oil
1 teas vanilla
1 teas cinnamon
1 teas baking soda
1 1/2c shredded carrots
1/2 c raisins
1/2c shredded coconut
Preheat oven to 350. Put all ingredients into large mixing bowl and stir until mixed.
Divide batter among prepared muffin tin. Bake for 25-30 minutes
These are delicious and a daily snack for my kiddos. They freaking LOVE them and it helps keep the grocery bills down to not have to buy granola bars all the time. It makes a good amount so I tend to cut them and put them in the freezer.
PEANUT BUTTER GRANOLA BARS
2 1/2 cups old fashioned oats
1 cup pitted dates
1 cup peanut butter
1/4 cup coconut oil, melted
1/4c chia seeds*
1/4c coconut shredded*
Toss all the ingredients into food processor and mix until clumpy. Put parchment paper on your cookie sheet and spread mixture evenly. Pop into freezer to harden. Once hardened pull out and cut into desired sizes. Let little goobers have a taste and toss the extras into a ziplock and toss back into freezer until next snacktime 🙂
Finding new food that everyone will eat is tough, combined with feeding and cooking for everyone, EVERY day 3x a day + snacks…..exhausting. I also really try to introduce them to new foods so they don’t get caught in a rut and only like 3 things – although I’ve been told that can happen anyway. Dots definitely has her favorites and has gotten pickier – I like to get her to at least try a bite of the new food.
Anyway – had some frozen tilapia I thought i’d try out on them – turns out they all LOVE fish. I mean who doesn’t like anything fried. HA!
PAN FRIED TILAPIA
3 pieces of tilapia or fish of choice – cut into strips
3/4c bread crumbs
pepper/salt to taste
Cut fish into strips. Combine flour, salt, pepper, dill in bowl. Egg in its own bowl as well as the bread crumbs. Put fish in flour then egg, then bread crumbs and put into frying pan with a little olive oil. Continue with all strips and fry until cooked through. Cool and serve.
we served with cheesy steamed broc/cauliflower and apple sauce.
These cookies are great, easy and oh so tasty.
All the kiddos love them and I keep them in the freezer mostly so we don’t eat them all in one day 🙂
PEANUT BUTTER COOKIES
1 cup chopped almonds
1 cup pitted dates
1/2 cup peanut butter
1 tsp. vanilla extract
1/2 tsp. cinnamon
throw everything into your food processor and blend until you get a good mealy texture. grab a small spoonful and squeeze into a ball. place on cookie sheet with some parchment paper. continue with rest of mixture. once all the mixture has been formed into balls take a for and smoosh gently. then toss in the freezer or eat at will.
in true form i am a good month behind in posting this, but, they’re ONE, we made it!!!
these two, oh what a year. They are finally sleeping and went from walking to running in a blink of an eye. both boys are climbers and are “practicing” their dismounts……
They have 10 teeth apiece and continue to eat every morsel of food that comes in their line of sight. They are very happy boys who love their sister and will sit in any available lap on the playground. Can’t wait to start the fun of summer…too bad they go to bed well before the lightning bugs come out 😉
when dot’s was little I discovered these awesome (and cheap) little raviolis and tortellinis at trader joes. dot’s of course loved them, as they were “noo-noo’s”, but I had forgotten about them until just the other day. So today I packed everyone up into the car and headed to trader joes. They didn’t have the blueberries I was looking for, but they did have these:
Which I promptly cooked for dinner along with a sweet potato/spinach sauce. Every plate was clean and jules even had seconds!
I wasn’t measuring with the sauce – but the kids loved it – so if you’d like to try it here’s my rough guess:
SWEET POTATO/KALE PASTA SAUCE
1 large sweet potato (cooked)
1 handful of frozen kale/spinach
1-2 teas cinnamon
1/2-1c milk (use your judgement, i left it a bit thicker so they could pick it up easier)
mix everything together and blend with submersion blender. serve over noodles and top with parmesan cheese.
who doesn’t like a bit of “dessert”. these are a great way to get the kiddos to eat healthy apples without worrying about them choking on them.
skillet “baked” apples
1 apple – chopped to bite sized pieces
1 teas. butter
couple shakes of cinnamon
1/4 cup water
chop up your apple into bite sized chunks. warm up your skillet and toss in your butter and apples. shake on your cinnamon. let them cook for a bit 5-10 min then add the water. helps them caramelize and soften a bit more.
cool and serve 😉
hmmm…something quick and easy to pull out of the freezer that all 3 of the kiddos will eat.
2 boneless, skinless chicken breasts – cut into chunks
1 cup frozen broccoli (or your veggie of choice)
1 tsp garlic salt (or ½ tsp garlic powder + ½ tsp salt)
pinch of black pepper
¾ cup panko crumbs or crushed corn flakes
¼ cup finely grated parmesan cheese
Preheat oven to 375˚F
combine chicken pieces, broccoli, 1 tsp garlic salt, and ⅛ tsp black pepper in a food processor and pulse until combined. Put bread crumbs and parmesan cheese in a dish. take about 1 tbsp of chicken mixture and roll in crumbs. Flatten and place on cookie sheet.
Bake at 375 for about 15 min until browning.
Serve hot and place leftovers in freezer for a quick lunch 🙂
we served ours with some brown rice/sweet potatoes with cinnamon/smashed peas
who says babies can’t eat good food too.
we were running low on our frozen waffle stash so while the boys were napping dots and i decided to whip up some more to get ready for lunch. found some leftover chicken in the fridge and whalla, lunch is served – chicken and waffles – YUM!
SWEET POTATO WAFFLES
1 1/2 cup whole wheat flour
1 cup oatmeal
3 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 sweet potato
2-3 shredded carrots
1 – 2 cup milk
(depending on how big your sweet potato is – add more milk until creamy consistency)
In a large bowl mix all your dry ingredients until combined.
Add eggs, milk, cooked sweet potato, and shredded carrots.
Mix until all ingredients are combined. Spray waffle maker with PAM and cook.
Once waffles have cooled cut into waffle fingers, eat and freeze the rest.
this was a quick lunch i threw together for everyone.
QUICK N’ EASY NOODLES
cubed butternut squash (we buy giant frozen bags at BJs and it’s awesome)
all beef hot dog – diced for the littles
i added a pinch of paprika and garlic powder to add some flavor