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