Banana Cauliflower Muffins

I love banana bread, its probably one of my favorites.  I was talking with a coworker who has a picky toddler and was trying to give her ideas for ways to sneak some veggies in her diet.  We came to banana bread, I think most kids like banana bread.  I researched some recipes and found one I really like, mostly because there wasn't any white sugar added!  I decided to try making these muffins with my pre-made pureed cauliflower.  You can see how I prepare my cauliflower in my post about mac and cheese.  The results were very yummy and my coworkers picky daughter and my kids gobbled them up!

Ingredients:

3 very ripe bananas
1/4 cup honey
1 TBSP pure vanilla extract
1 TBSP coconut oil melted
1 egg
1/2 cup plain greek yogurt
1.5 cups whole wheat flour
1 TSP baking soda
1/4 TSP salt
2 TSP cinnamon
4 oz puree cauliflower

Directions:

1) Preheat oven to 350 degrees and prepare muffin tin with liners ( I use IF YOU CARE liners )
2) In a stand up mixer combine bananas, honey, vanilla, coconut oil, eggs, yogurt, and cauliflower until lumps are gone.
3) In a separate bowl combine flour, baking powder, salt, and cinnamon
4) Slowly add the dry ingredients to the wet ingredients and mix until well combined
5) Scoop mixture into muffin tins, if wanted add chocolate chips on top.
6) Bake for 20-25 minutes

Store in airtight container
Enjoy!

( original recipe from www.runninginaskirt.com )

Quinoa "fried rice"

I try to make at least one vegetarian meal a week.  When looking for recipes, searching for vegetarian meals brings up a lot of pasta dishes.  I was so happy to find this recipe on superhealthykids that includes quinoa and vegetables!  Quinoa is high in protein and fiber and includes some antioxidants as well.  This meal is so tasty and my boys, especially Owen, loved it.  This can be made very quickly too, especially if you prepare the quinoa the night before.  I served the "fried rice" with a side of broccoli and fruit and it kept everyone full the rest of the night.

Ingredients:

2 medium carrots, diced
1 small onion, diced
2 cloves garlic, minced
3 TBSP butter ( I substituted butter with olive oil and it tasted just as good)
3 large eggs
1/2 cup green peas (frozen)
4 cups cooked quinoa
4.5 TBSP soy sauce ( I use low sodium)
1 TBSP oyster sauce

Directions:

1) Chop carrots, onion, and garlic, set aside
2) In a large pan over med/high heat and 1 TBSP oil (or butter) and add eggs, scramble with spatula        and cook.  Set aside.
3) Add another TBSP oil (or butter) back to pan and add chopped veggies, cook until soft.
4) Add another TBSP oil (or butter) and stir in cooked quinoa, eggs, and sauces, mix and cook for at least 2 minutes.

Tacos!

I love tacos, its a meal I don't have a problem with eating day after day.  I found a recipe on showmetheyummy that includes two types of bell peppers!  Peppers are full of vitamin C, antioxidants, and also helps support your vision with vitamin A.  This is now my go to recipe for tacos and we have had this every week for taco Tuesday the past few weeks!  I love being able to make my own seasoning as well.  Packaged taco seasoning includes preservatives and anti-caking agents.  This recipe is so easy and so yummy, I hope you like it as much as my family does!

Ingredients:

1 lb ground turkey (I use ground turkey breast)
1 small onion diced
1 large green pepper diced
1 large red pepper diced
2 TBSP chili powder
2 TSP paprika powder
2 TSP cumin
2 TSP garlic powder
1 1/2 TSP salt
1 TSP pepper
1/4 cups water

Directions:

1) Add some olive oil to pan and heat to med/high
2) Once hot add turkey, onion, peppers, and spices
3) Cook until meat is cooked and veggies are tender
4) Add water and simmer until mixture thickens
5) Top with whatever toppings you love!

Vegetable teriyaki chicken

My family loves teriyaki chicken, but the dish you buy at many local restaurants is often full of so much salt and sugar, and usually not good quality meat.  I came across this recipe from realhousemoms and not only is it really tasty it has 2 vegetables incorporated!  This recipe is fairly easy but does require some prep.  To make this recipe quicker I try to have the chicken baked in advance.  This is something you can do the night before and slice/dice and refrigerate for the following day.  When baking my chicken I coat with a small amount of olive oil then season with salt/pepper.  I generally only bake 2 chicken breasts at a time, 375F for 30 minutes.

I diced up chicken very small for my toddlers

Ingredients:

SAUCE
1/4 cup soy sauce (we use low sodium)
1/2 cup water
2 TSP minced garlic
1 TSP minced ginger
3 TBSP honey
1 TBSP brown sugar
2 TSP toasted sesame oil
1 TBSP + 1 TSP cornstarch

STIR FRY
2 chicken breasts (either sliced or cut up smaller for the kiddos)
2 cups broccoli
1 red bell pepper (diced)
salt and pepper to taste
1 TBSP olive oil
1 TBSP sesame seeds

Directions:

SAUCE
1) Place the soy sauce, water, garlic, ginger, honey, brown sugar, and sesame oil in a small pot over medium-high heat.  Bring to a light boil.
2) Mix the cornstarch with 2 TBSP cold water until dissolved.
3) Add cornstarch mixture to the sauce and boil for 2-3 minutes until sauce has thickened, set aside.

STIR FRY
1) Heat olive oil in large pan over medium-high heat
2) Add the broccoli and pepper and season with salt/pepper
3) Cook until the vegetables are tender ( I cook a little longer to make sure they are soft enough for my toddlers)
4) Add 2 TBSP water and cook until evaporated, set vegetables aside
5) If you aren't using chicken that has been prepared prior this is when you can add more olive oil to your pan and cook chicken until no longer pink, season with salt/pepper.
6) Combine chicken and vegetables in pot and mix with sauce
7) Serve over your favorite rice and sprinkle with sesame seeds if desired.

I serve over whole grain rice

taco soup

This is one of those recipes that is so yummy and comforting, especially on a cold day.  This is one of the only soups my twins will actually eat.  I usually just stick to the recipe but you could easily add some chopped carrots for an extra serving of vegetables.  Also, this recipe is extremely easy to make, with little prep time.  I usually serve this with some cheese and avocado on top and a side of homemade cornbread.

Ingredients:

1 lb lean ground beef (We use organic grass fed beef from wallace farms)
1 can (15oz) corn
2 cups mild salsa (This usually is one jar of store bought salsa)
2 cans of green chilis
1 can of black beans (rinsed and drained)
2 TBSP of taco seasoning (I usually make my own seasoning but sometimes use an organic packet)
1.5 TBPS ranch mix (I use an organic packet of ranch dip)
2.5 cups of beef broth (I have also used chicken broth)


Directions:
1) In a large pot cook the ground beef until no longer pink, drain fat.
2) Add corn/salsa/chilies/beans/seasonings and mix
3) Add broth and simmer 30-40 minutes
4) Top with desired toppings and enjoy!

Spinach muffins

This is one of the first recipes I tried when starting to hide vegetables in recipes, and one of our favorites!  This recipe is from superhealthykids and is incredibly easy to make.  I love how much spinach is in these as well.  The recipe calls for 6 oz of spinach, I only use 5 oz, but that is still a whole container of baby spinach you can find in the packaged lettuce area in your grocery store.  Like with other recipes ripe bananas are key to getting your little ones to like the taste of these.  I would also recommend cooling before serving.

Did you know basic cupcake liners contain bleaching agents, chemical dyes, and a chemical called quilon that contains a heavy metal chrome?  This all can be transferred to your baked goods when heated.  I use If You Care brand of liners that are found in the natural food section at the grocery store.  The large baking cup liners are less than $3 for 60 liners.

Ingredients:

Dry:
2 cups whole wheat flour (because of the bananas I wouldn't recommend using pastry flour, regular whole wheat flour is better in this recipe)
1 1/2 tsp cinnamon

Add spinach in batches until it is all combined

2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet:
3/4 cup milk
1/2 cup honey
2 ripe bananas (I usually use 3)
6 oz spinach (as stated above I use a 5oz baby spinach package)
1/2 cup butter
1 egg
1 tsp vanilla

Directions:
1) Preheat oven to 350 deg.
2) Combine all the "dry" ingredients in a large bowl
3) Melt the butter and place all the "wet" ingredients in a blender
4) Once well blended add "wet" ingredients to "dry" ingredients in bowl and gently mix
5) Bake 18-22 minutes and let cool before serving.

Veggie pasta bake

My family loves anything related to pasta so when I find a recipe that involves pasta I have to give it a try!  I found this recipe from www.funmoneymom.com for baked vegetable ziti that has zucchini and spinach mixed in.  I have made this recipe twice now and everyone gobbles it up.  This recipe is fairly easy and makes a very large portion so you will defiantly have left overs.  I couldn't find ziti pasta at my local grocery store so I just use rotini noodles. 

Ingredients: 

1 lb ziti pasta (we use whole wheat)
2, 24oz jars of pasta sauce
1 lb of ground turkey
1 medium zucchini
2 cups spinach (I have also used frozen spinach, if using frozen make sure all liquid is removed)
4 oz mushrooms (I usually omit these)
3TBPS parsley (saving some for garnish)
8 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded parmasean cheese
2 TSP dried oregano
2 TSP dried basil
3 cloves garlic (minced)

Directions:

Preheat oven to 350 deg
cook noodles per package
chop zucchini, spinach, parsley, and mushrooms if using
cook zucchini over stove with some olive oil, then add spinach/mushrooms, place in bowl
cook turkey until no longer pink and add to veggies in bowl
add parsley, oregano, basil, garlic, and pasta sauce to meat/veggies and mix
place some of the mixture on the bottom of a 9x13 casserole dish (just enough to cover bottom)
add 1/2 of the pasta
add 1/2 of the remaining meat/veggie mixture
add 1/2 of the ricotta and mozzarella (I use a small spoon to dollop ricotta cheese evenly over layer)
repeat the layers one more time ( pasta, meat/veggies, cheeses)
add parmesan cheese
bake for 20 minutes

I chop veggies very small so they aren't noticeable 

Carrot Cake Muffins

As you might be able to tell by now I really like muffin recipes.  Muffins are an easy to grab snack, generally easy to pack with great nutrients, and my kids think they are getting a "treat" when eating them (maybe because they resemble cupcakes).  I have been trying to find a new recipe to add to my weekly meal plans and found a carrot cake recipe that looked amazing, but definitely needed some tweaking to turn into a healthier version.  Instead of just adding carrots I thought I would try to add some butternut squash as well.  My twins have never liked eating squash, I have tried every way of cooking it and still a no go, so I figured why not add to a puree?!

To make the orange puree I use in this recipe I cut up one large organic carrot and used half a bag of organic frozen butternut squash.  I steamed them over the stove for about 7 minutes (until you can easily pierce with a fork).  I then added the veggies to my food processor with 1/4 cup water.  You can add more water, if needed, until you get a consistency that looks like smooth baby food.  This made enough to fill two 4oz freezer jars.

steaming veggies for puree

The original recipe for the carrot cake muffins came from shugarysweets.com.  I exchanged the 1 cup of sugar with pure organic honey, used Bobs Red Mill whole wheat pastry flour instead of white flour,  and added some pumpkin pie spice and a small amount of chocolate chips.  I didn't make any frosting for these but if your wanting an extra sweet treat go ahead!

Ingredients:

1 3/4 cup whole wheat pastry flour ( I highly recommend pastry flour if wanting to use whole wheat with this recipe, regular whole wheat flour will make this dry)
1/2 cup oil
2 eggs
1 cup pure honey
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cup organic chocolate chips
1, 4oz container of orange puree

Directions:

Preheat oven to 350 deg
In a large bowl mix all ingredients above except puree and chocolate chips
Fold in puree and chocolate chips, being careful not to overmix
Scoop batter into muffin tins
Bake for 18-20 minutes

Green pancakes

I love starting the day off with a healthy breakfast, its even better when its really easy to make!  As mentioned in the post about beet pancakes I love using Bobs Red Mill buttermilk pancake mix.  Its made with whole grains but still gives your pancakes the traditional buttermilk texture.  I use a blender for this recipe to make it super easy and quick.  I add all the ingredients required on the package (1 cup mix, 3/4 cups milk, 1 egg, 1tbsp oil) plus a whole ripe banana and 1/2 leaf of kale.   THATS IT! I usually serve this with some fresh fruit and a small amount of pure organic 100% maple syrup for dipping. 

TIP:  Allow these to cool a few minutes before serving.  They will have more of a kale flavor if served hot.  And whenever using a banana in a recipe the more ripe the better!

vegetable sloppy joes

This recipe has been a family favorite for a while now and so easy to sneak vegetables in!  I usually add zucchini and a carrot in ours and chop them very small so they are hard to see.  The original recipe is from 100 days of real food , I added the zucchini and extra cinnamon and left out the celery (the boys didn't care for the celery when I made it the first time).  This recipe is so yummy by it self, on a whole wheat bun, or topped with avocado!

Ingredients:
1 LB ground beef
1 TBSP olive oil
1/2 cup diced onion
1 large carrot diced
1 small zucchini diced
1 clove garlic minced
1/2 TSP salt
15 oz can tomato sauce
1 TBSP honey
1 TSP apple cider vinegar
1 TSP yellow mustard
1.5 TSP chili powder
1/2 TSP cinnamon
pepper to taste

chopped carrot and zucchini

1) Heat oil in pan, dice onion, carrot, and zucchini, add to pan
2) Cook vegetables until soft
3) Add ground beef and garlic
4) Drain fat once meat is fully cooked
5) Add tomato sauce, salt, honey, vinegar, mustard, chili powder, cinnamon, and pepper, combine.
6) Simmer for 15-20minutes

Chunky Monkey Muffins

Im sitting here writing this post with my twins laughing and playing in their cribs when they are suppose to be napping.  Im so not looking forward to the day when nap time no longer exists but I think it will be here before I know it.  Today has been a struggle with the "terrible twos" and the tantrums and not listening that comes with this stage.  I have found myself needing to take lots of "mommy breaks" this past week.  Something that always makes me feel better is chocolate, you can never have enough.  I found a recipe on superhealthykids that looked so delicious and I thought it would be perfect to incorporate a puree vegetable in!  This recipe also has NO added white sugar like many muffins, Mom win. 

I decided to try this recipe with puree cauliflower and it did not disappoint.  The boys gobbled them up and asked for more!  Cauliflower has so many benefits, but not my favorite vegetable to just eat as a side dish, I find that it blends perfect in many recipes though, one of my favorites to use.  Some benefits include preventing cancer and cardiovascular disease, boots immune system, aids in digestion, prevents bone loss, and improves brain health!

Ingredients:

3 medium ripe bananas (mashed well)
2 eggs
8 oz greek yogurt (I have used plain whole milk yogurt as well)
1/2 cup almond milk (I use unsweetened vanilla almond milk)
1/2 cup honey
1 tsp vanilla
1 1/2 cups flour (I use bobs red mill whole wheat flour)
1/2 cup cocoa powder
1 1/2tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips (I use milk chocolate chips from whole foods, 365 brand)
4 oz puree cauliflower (thawed if frozen)

1) Preheat oven to 350 degrees, place muffin liners in tray
2) In a large bowl add mashed bananas, eggs, yogurt, milk, puree, honey, and vanilla.
3) In separate bowl whisk flour, cocoa, baking soda, and salt.
4) Add dry ingredients to wet ingredients and add chocolate chips, mix.
5) Bake for 25-30 minutes, let cool before serving.

Hope you enjoy as much as we do!

Everyone loves mac and cheese

We had a busy weekend going to a friends sons Birthday Party and then celebrating my Grandmas Birthday.  I knew the boys weren't going to be eating a good dinner Saturday night as we were going out to a Mexican Restaurant with my family.  I made the boys Beet pancakes with left over puree from last weeks blog and cauliflower mac and cheese for lunch.  I could rest easy with dinner knowing they already had two different vegetables for the day!

I never realized how easy making your own macaroni and cheese was until the boys started eating solids and I made it for the first time.  Most of the time you can make this very kid friendly meal with ingredients you already have at home.  I puree cauliflower like I do beets and freeze in my 4oz mason jars.  Wash and chop one head of cauliflower and place in a pot streamer on the stove.  Steam for 5-7 minutes or until you can pierce with a fork.  I then put the pieces in my food processor with a 1/4 cup water to start.  Add more water until you have a puree consistency.  Place in containers and freeze.

A mac and cheese recipe I absolutely love is from 100 days of real food by Lisa Leake.  She suggests adding peas to her recipe, I have tried this before but my kids just picked them out.  When making this I just pull a frozen cauliflower jar from the freezer and incorporate into the recipe, no need to thaw!

Recipe:
3 cups uncooked noodles (we prefer whole wheat)
4TBSP butter
2/3 cup heavy cream ( I have also used half/half when I didn't have heavy cream)
2 1/2 cups grated cheese ( we use Monterey Jack, but you can use any cheese you prefer, or a combo!)
1/2 TSP salt
ground pepper to taste
one 4oz container of cauliflower puree

1) cook noodles per package directions, set aside
2) In same pot you boiled noodles place butter, cream, and frozen puree, mix until melted/combined
3) Add noodles, cheese, and salt and mix until cheese is completely melted
4) Add black pepper if preferred

This recipe makes great leftovers!  When reheating you can add a little more cream to get a "freshly made" look and taste.

We are gearing up for my weekend to work and meal prepping for what my husband calls " a guys weekend" with our toddlers.  I work 12 hours shifts two days in a row so he is with the boys from sun up to sun down.  He does a great job!  I just made some chunky monkey chocolate muffins (with cauliflower) I will share with you all next week!  Hope everyone has a great weekend!

UPDATE: I recently made this recipe with 1 cups Monterey jack cheese and 1 cup sharp cheddar cheese.  I didn't think this could get better but it DOES with this cheese combo, highly recommend!

conquering the picky toddler

I cant complain too much about my twins eating habits, they have generally been very good with meals.  When they turned 2 they started with the "normal" picky eating habits and judging something by its looks.  I struggled for a while getting them to eat the recommended amount of vegetables daily.  They would only eat roasted carrots.  I bought a few cook books about hiding pureed veggies in recipes.  I tried a few and only found a couple that tasted good, most I would not even eat.  I thought I would experiment for myself with recipes and share my struggles and mom wins with you!  I have heard many times "they will eat if they are hungry" but that didn't stop me from having mom guilt that they weren't getting the needed nutrients to grow and thrive.  Dont get me wrong, sometimes you do just have to throw your hands up and say I can only do so much, but if I can hide a vegetable in a meal that they already like why not right?? 

My food processor became my best friend when I started making puree baby foods for my twins when they were infants, I stopped pureeing once the boys were older and could eat solids.  I quickly learned that pureeing is still a great way to get your kids to eat vegetables!  Another product that I absolutely LOVE are my mini 4oz glass mason jars with lids that you can freeze in perfect portion sizes.  I got mine at Target.

Tonight I roasted beets.  I usually just roast 3 at a time but you can certainly do more.  Wash the beets and cut the stems off.  Wrap each beet in foil and bake at 400 degrees for one hour.  Let cool for about 20 minutes.  Once cooled you should easily be able to rub the skin off and slice each beet into 4 pieces.  Place in processor with 1/2 cup water and voila!  Place in containers and freeze.

My go to recipe for the beet puree is one of the boys favorites, beet pancakes!  We use Bobs Red Mill buttermilk mix(add all ingredients on package for pancakes),  add one really ripe banana and 2 spoonfuls of the puree.

Makes such a pretty pink color!  We make these for Valentines Day!

My kids love food in bite size portions

I have struggled so long with finding good recipes and ways to keep my family healthy!  I want to start sharing my recipes and veggie hiding ideas with you all in hopes to help just one other mama out!