Nutty Banana Bread

I LOVE to bake with my son, Jack. He's 3.5, so anything he can do to feel big and important is pretty high on his list. Unfortunately, my camera was charging until the bread was finished or you would have been impressed with pictures of his banana smooshing skills! Anyways, back to the bread. This is absolutely the BEST banana bread. My family goes through this pretty fast. We love it toasted with butter for breakfast or if you really want to be decadent, I make french toast with it. YUM! This recipe calls for a lot of bananas, Omega 3 rich eggs and walnuts and sunflower seeds for vitamin E. Don't they look pretty sprinkled on top?

1 C. all purpose flour
3/4 C. whole wheat flour
1/4 C. wheat germ
1 tsp. baking soda
1/2-3/4 C. smashed walnuts
1/4 tsp. salt
1/3 C. butter or canola oil(butter tastes better)
1/2 C. packed brown sugar
2 eggs(free range, organic eggs are higher in Omega 3 fatty acids)
2 1/3 C. overripe mashed bananas(kids love squishing these up by hand)
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. vanilla
raw sunflower seeds(amount depends on whether you make lg/sm loaves or muffins)

Preheat oven to 350. Grease loaf pan or muffin pan. Combine dry ingredients in a large bowl, then add in walnuts. In another bowl, cream butter/oil with sugar and then add in the remaining wet ingredients. Combine well. Next, pour wet ingredients into dry ingredient bowl and gently fold together until just combined. Be careful NOT to overmix. Add batter into greased pan and sprinkle with raw sunflower seeds.

Large loaf pan: 60-65 min
Small loaves or muffins: 25-30 min

Test with a toothpick to test for doneness(is that a word?) It should come out clean.

Scrambled Noodles

Hello my fellow Mommy Chefs! The other day I was watching a program on the Foodnetwork called The Best Thing I Ever Ate. This particular edition was about breakfast foods that celebrity chefs on the network adore. This dish was SO strange that I had to try to replicate it to see what all the fuss was about! Know what? It was a hit! My son flipped for it and has been asking for it ever since. I used whole wheat pasta with wheat germ to make it a little healthier and punched up the freshness with some freshly chopped Italian parsley which also lends some extra vitamin C. This dish would also be good with some chopped fresh spinach or asparagus if you want to take it a little further and serve it for lunch or dinner. Give it a try, you may just enjoy it!
P.S. I served it with a fruit salad made with berries, cantaloupe and kiwi! Colorful and so so yummy!


I often get asked about using Parmigiano Reggiano cheese. The reasons I use it are many. So here is my laundry list of why you can feel good about consuming this cheese regularly!
1. The taste of the REAL thing cannot be replaced by imitators. Yes, it can be pricier, but you only need a bit to make a big impression.
2. It is very easy to digest due to the aging process, so makes it easier for children and the elderly to absorb it's nutrients.
3. It is a GREAT source of calcium(it takes about 5 quarts of milk to make 1 lb of cheese) and protein. In fact, 3.5oz. of this cheese is the nutritional equivalent of 10 oz of beef!
4. Excellent source of Vitamin A, B2, B6, B12 and has a lower fat content than any other cheese except Mozzerella.
5. My favorite: It's versatile! I use it in eggs dishes, pasta, cold salads, etc.




8oz. whole wheat spaghetti, fettucine or linguine cooked al dente
4 eggs(organic/free range eggs are high in Omega 3 fatty acids), lightly beaten
1 Tbs. butter
1 Tbs. olive oil
1/2 C. parmegiano reggiano(freshly grated)+ extra for sprinkling
2 cloves fresh garlic, minced
2-3 Tbs. Italian parsley, chopped
1 Tbs. wheat germ
salt and pepper to taste

Heat olive oil and butter in a large skillet over medium heat. Drop garlic into the oil and saute lightly for 2 minutes. Add in pasta and wheat germ, stir into oil and then add in the eggs. Use a slotted spoon made for pasta(looks like a claw with holes in it)and continually moved pasta and eggs around to combine as the eggs cook. Just before the eggs are finished cooking, add in cheese and parsley and make sure to completely mix into the pasta/egg mixture. Salt and pepper to taste. Sprinkle with a bit of cheese after it is plated up!

Serves about 4.

Blueberry-Ricotta Pancakes

Sundays are perfect for special family breakfasts. Because we love pancakes in our house, I am always looking for new ways to make them that are not only healthy, but super yummy! I have been experimenting with this recipe for a while now and my tasting panel(my favorite boys) have assured me that this is the winner! These pancakes are even more filling that your traditional pancakes due to the addition of the creamy, slightly sweet ricotta cheese. Ricotta cheese is high in calcium and protein and will help keep the blood sugar in little bodies from spinning out of control on a syrup overdose! Serve these with extra blueberries for a boost of illness fighting antioxidants and a berry special taste!

3/4 C. Bob's Red Mill 10 grain pancake mix
3/4 C. low fat buttermilk*
1 Tbs. sugar
3/4 C. ricotta cheese
2 eggs, separated
1 tsp. vanilla extract
2 Tbs. wheat germ
1/4 tsp. freshly grated nutmeg
1 C. fresh or frozen blueberries(if you using frozen, do not thaw before using)
Zest of one lemon

*if you don't have buttermilk, combine milk with 1 tablespoon lemon juice and let sit for about 5 minutes before using.

Preheat oven to keep warm.

In a large bowl, combine pancake mix, nutmeg,wheat germ and sugar. In a medium bowl, mix egg yolks, milk, vanilla, lemon zest and ricotta cheese until just combined. Pour wet ingredients into dry and combine being careful not to overmix. In a mixer, whip egg whites until they hold their peaks. Lightly, fold egg whites into pancake mix.

Heat a griddle to medium/medium high and pour pancake mix onto it in generous 1/3 cup amounts. Top with blueberries while cooking. When the pancake starts to bubble on top and the edges appear to be dry, flip the pancake to complete cooking for a couple more minutes.

Place pancakes on a cookie sheet and keep warm in the oven until completed. Serve with butter and REAL maple syrup for a delicious treat!

Tip: Make an extra batch for busy mornings. Cool remaining pancakes completely and store in a freezer bag between sheets of wax paper. Reheat in the oven, microwave or even your toaster for a quick and nutritious breakfast on the go!

Tricks of the Trade

Last week I posted a topic in my Blog Frog discussion forum about ways to get extra nutrition into your children. Tara from Banks Blab wrote that she incorporated spinach, yes SPINACH, into her family's smoothies! First I thought, what a GREAT idea and then I thought, Hey, why didn't I think of that! In my fridge you will find a variety of greens from spinach to beet greens to swiss chard and I am always trying to find new ways to incorporate these vitamin and antioxidant rich foods into our diet. My 3 year old loves smoothies and we drink them often, so I decided to give the greens a try. Know what? It was fabulous! I used swiss chard and it was delicious and Tara was right, you can barely taste it. My whole family enjoyed it and Jack was eager for seconds. Give it a try, you might be pleasantly surprised! Depending on the fruits you use in your smoothie, it may change to a brilliant green. If the color isn't going over well with the kids, try adding a 1-1.5 cups of blueberries to the mix and it will be a rich, eye pleasing purple that kids love! You can also use smoothies to make popsicles, so make an extra batch and freeze for a delicious and super healthy treat.

Here is the combination that seemed to work best in my house:

1.5 Cups orange juice(I like calcium fortified juice)
1 Cup fresh strawberries
1 frozen banana
1.5 Cups of frozen wild blueberries
1 Cup swiss chard or spinach, packed
1 TBS. flaxmeal

Blend until smooth and enjoy! I serve with eggs, whole grain toast smeared with almond butter. D-E-Licious!

Serves 4.

What are your "tricks of the trade?" Visit my forum and tell me about it! If I choose your healthy trick, I will feature you and your blog on this site!

Homemade Granola

I have always loved granola and most kids can't resist it, but often times it is LOADED with too much sugar. However, with a few modifications, granola can be a healthy whole grain snack chocked full of vitamins, minerals and good fats that will keep your little daredevils primed with energy. Plus, store bought granola is expensive and can contain additives that kids don't need!


2 1/2 C. Old Fashioned Oatmeal
1 C. unsweetened shredded coconut
1/4 C. raw sesame seeds
1/2 C. raw sunflower seeds
3/4 C. raw whole almonds
1/4 C. wheat germ
1/4 C. flaxmeal
4 TBS. unsalted butter
1/2 C. honey
1 tsp. pumpkin pie spice(cinnamon, cloves, ginger and nutmeg)
1 C. mixed no sugar added dried fruit pieces(or whatever dried fruit your child likes)
2 tsp. vanilla

Preheat oven to 300. On a 9X13 cookie sheet, combine oats, coconut, wheat germ, flax, sunflower and sesame seeds and almonds. Toast for 20 min. stirring occasionally. While the dry ingredients are toasting, combine honey, pumpkin pie spice and butter in a sauce pan and simmer on low. When pan comes out of the oven , pour dried fruit and vanilla into the sauce and stir to combine. Put toasted oats into a large bowl and pour honey mixture over the top. Stir to combine. Spray a glass 9X13 baking dish with non-stick cooking spray and dump in the granola. Press down evenly and return to the oven for 20 min. Remove and let cool. Keep in an airtight gallon ziplock or plastic container for up to one week. Makes about 6 cups.

You will NOT believe how delicious this is! Try it with a little milk for breakfast or on top of greek yogurt for a yummy snack.

Steel Cut Oatmeal-Updated

Everyone has had oatmeal, but not everyone has enjoyed a steaming, creamy, comforting bowl of steel cut oatmeal. Steel cut oats are much more dense and have a chewier texture than your standard rolled oats. Instead of steaming the oats and rolling them flat, they are run whole through a steel blade and cut into very thin pieces resulting in a better texture, flavor and higher nutritional value due to less processing. Oats are full of B vitamins, fiber, manganese, selenium and many other important nutrients. Eating a diet high in whole grains helps prevent cardiovascular disease, type-2 diabetes, childhood asthma AND it is a great whole grain alternative for those of you who have children who suffer from autism, celiac disease or other illnesses that are complicated by the consumption of wheat/gluten products. So, where do you find steel cut oats? You can find them in virtually any major grocery store, but the best tip I can give you is to buy them in the bulk section of your store. I pay between $.59-$.79/lb! This is an inexpensive grain that you just can't afford not to feed your family. I started my son on this cereal when he was about 8 months old and he just gobbles it up. It is even a standard request at snack time in our home!

Oatmeal
1 C. steel cut oats
4 C. water
1 TBS. real unsalted butter
1/2 C. smashed walnuts(let your children smash them in a ziploc with a wooden hammer)
1/2 C. raisins(or cherries/cranberries...no sugar added)
1-2 TBS. molasses*
1 tsp. vanilla
1 tsp. cinnamon
3/4 C. milk
Honey, agave/maple syrup or brown sugar to taste. Add more milk to your desired consistency.

**It has just been brought to my attention that I completely neglected to tell you how to make this!

In a medium pot, combine water and oats. Bring to a gentle boil, stirring occasionally, until oats are thick and creamy, about 15-20minutes. Then add it the remaining ingredients and serve warm with extra milk on the side.
Add ons: this is a great way to get extra nutrients into your children to start their day. Add strawberries, blueberries, bananas, etc. You can also try adding a spoonful of peanut butter instead of walnuts, sunflower seeds, or any other nuts to create variety. Try adding a couple tablespoons of real pumpkin and pumpkin pie seasoning for an amazing new flavor!

*Thanks to Miss Jan, my favorite nutritionist friend, my family now enjoys the taste and health benefits of blackstrap molasses. It is a great source of iron, calcium and is one of the best mineral dense natural sweetners available containing copper,potassium and magnesium. It's a great way to add sweetness AND fulfill health requirements for your little ones. Start with one tablespoon and increase as you become accustomed to the flavor. Yum!


Tip: Make a large batch and store(before adding fruit toppings) in the refrigerator. It reheats with a little milk beautifully for mornings on the go.

Green Eggs and Ham

I adapted this recipe from Rachel Ray on the Foodnetwork. I thought it would be a fun way to incorporate one of my son's favorite Dr. Seuss books, Green Eggs and Ham. Breakfast is one of the most overlooked meals to sneak in extra vegetables. Spinach is highlighted in this recipe and the freshly grated nutmeg added to it makes it a stand out! Calorie for calorie, spinach is one of the world's most nutrient dense foods. It has boat loads of vitamins A, B, C, K, calcium, folate and the list goes on and on. Add it to soups, salads, eggs, and sandwiches to reap the benefits spinach has to offer.


1 TBS. olive oil
1 TBS. unsalted butter
1/2 yellow onion, diced
1 10 oz. box of frozen chopped spinach, defrosted and drained
1/2 C. milk or cream(don't use skim...it's too watery)
8 slices of deli ham, nitrate free if you can find it
1/2 C. shredded cheese(optional)jack or parmesan works great
8 eggs
salt and pepper
freshly grated nutmeg to taste

Preheat oven to 375. Spray 8 muffin cups with non-stick cooking spray and set aside. In a medium saute pan, add oil and butter. Add in onions and saute on med for about 3 min. Add in spinach and milk and allow to cook until most of the liquid is reduced and absorbed, about 5 min. Add a sprinkle of salt and pepper and a couple pinches of freshly grated nutmeg. Stir in cheese if you are using it.

Fold ham slices in half and use them to cover the bottoms of the muffin cups. Place about 1 TBS. of spinach filling on top of ham and then crack the egg on top. Cook for about 15 minutes until the eggs are cooked through but the yolk is still a bit runny. Remove from oven and allow to sit about 3 min before serving. Use a butter knife to loosen them for removal. Serve with mixed berry salad and enjoy! Serves4-6.

Alternative: You could make mini eggs skillets, Denver style, by cooking country potatoes with onions, garlic, peppers, mushrooms and cheese. Place a TBS of this mixture in place of the spinach!

Rainbow Cakes

Ok, not really a cake, but a very delicious and COLORFUL muffin! These muffins are chocked full of antioxidants, omega 3's and B vitamins. Because I have days where I struggle to get enough fruits and veggies into my son, I try to create recipes that include lots of nutrition into a small, child sized package. These muffins succeed in every way! I like to make my muffins in little cupcake liners and call them cupcakes to increase their appeal. Serve them for breakfast or at snack time with a glass of milk and you have something the kids(and hubby) will gobble up while you sit back smiling about your secret weapon! Mission Accomplished.

Rainbow Cakes
1/4 C. Canola Oil
1/2 C. brown sugar(packed)
1 egg
3/4 C. applesauce
1 C. grated carrot
1 C. grated zucchini
1 C. whole wheat flour
1/2 C. all purpose flour
1/4 C. wheat germ
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of cloves
1/2 tsp. salt
1 tsp. vanilla
1/2 C. chopped walnuts
1/2 C. dried cherries, no sugar added(or you can use raisins)

Preheat oven to 400. Spray your muffin pan with non stick cooking spray or line with cupcake liners(you may still want to spray lighty). Combine dry ingredients and walnuts in a bowl. In another bowl lightly beat egg with sugar. Add in remaining ingredients and stir to combine. Add wet ingredients into dry and mix to just combine. Fill cupcake wells evenly. Bake for 18-20 min or until a toothpick comes out clean. Makes 12 muffins.

Tip: After muffins completely cool, wrap individually in plastic wrap and place in a freezer bag in freezer. These don't take long to thaw, so double the batch and keep some on hand for playdates and busy school mornings.

A Tisket A Tasket, An Egg In A Basket!

The incredible edible egg! Eggs are a delicious and budget-friendly protein choice for the whole family. Each little egg contains 5.5 grams of protein and only 68 calories. One of the most important benefits of including eggs in your diet is the consumption of choline. Did you know that nearly 90% of Americans eat a diet deficient in choline? Why is it important you ask? Choline is essential for brain growth(children) and health(adults). Studies have also shown that a lack of choline in your diet can also lead to a deficiency of folic acid, both of which are extrememly important to a dveloping fetus' brain during pregnancy. Eating a choline rich diet also helps prevent the onset of alzheimers, type-2 diabetes, heart disease and many other diseases.

My favorite thing about eating eggs as part of a balanced diet is that they are SO versatile. They are wonderful scrambled, fried, hardboiled, in salads, sandwiches, baked goods, you name it. Despite this fact, my 3 year old isn't especially partial to eggs. After trying many different versions of eggs for breakfast, I resorted back to a childhood favorite of mine( and the first thing I ever learned to cook with my mom when I was 4) and it worked like a charm! Even better news? The little ones can help too!

Eggs in a Basket

2 slices Ezekiel bread or other whole grain bread
2 eggs
butter
sea salt and black pepper
a child size glass or round cookie cutter(you can also use other shapes)

Have your child spread a small amount of butter on both sides of each slice of bread. Then on a cutting board, have them press out the center of the slice of bread to make a hole. Reserve the middle of the bread for later. Heat a frying pan over med heat and add a small knob of butter to coat the pan. Add in bread slices and crack an egg into each well. Sprinkle with salt and pepper and flip once until done. Add in the reserved middles and lightly cook on each side. Voila! An egg in a basket. Serves 2.

Don't forget the fruit! Serve with a berry medley and a glass of milk!

Banana Bread Pancakes!

Ooohhhh, pancakes! Their soft, pillow like texture combined with the richness of butter and the sticky sweetness of syrup is a winning combination. Unfortunately, it is generally one of the most nutritionally bankrupt breakfast items we can feed our children. I love to use Bob's Red Mill products for pancakes. They have more wholesome grain combinations and often include flaxmeal and wheatgerm for a better fat and vitamin combo. Pair a more nutritious mix with vanilla, bananas and walnuts and you have remodeled kid friendly fare to give them what they want...AND need!

Bananas are such an amazingly kid friendly fruit, but I bet you didn't know that they help regulate blood pressure because they are so high in potassium. They are also naturally fiber rich and contain a compound called fructooligosaccharide. Fructooligosaccharides are called prebiotics which means that they feed the probiotics(healthy bacteria) in your digestive system. These beneficial bacteria help our bodies to absorb vitamins and minerals much more efficiently, especially calcium which is especially important for a child's bone growth.

1 batch Bob's Red Mill 10 grain Pancake Mix prepared as directed(you will need milk, egg and canola/olive oil)
1 very ripe banana, smashed with a fork
1 tsp vanilla
2 Tbs. wheat germ
1/2 Cup smashed walnuts(the kids love to do this! Just place walnuts in a bag and let them use a child size mallet to smash them up)
1/2 tsp. cinnamon

Prepare pancake mix according to package directions. Add in smashed banana, walnuts, vanilla and cinnamon. Stir to combine. Heat a griddle to med high heat and spray with a little non-stick cooking spray. Pour pancakes on the griddle in about 1/3 cup portions. Turn when bubbles start to form on top of pancake. Cook until golden brown. Serve with real butter(stay away from margarine) and real maple syrup! Serves 4.

Time Saving Tip: Make an extra batch of these pancakes and let them cool on a wire rack. When completely cool, store them in a freezer bag with a sheet of waxed paper between each pancake. You can freeze these and take them out a couple at a time to toast for breakfast on busy mornings! No more worries about sending the kids to school without a nutritious breakfast.

Ezekiel French Toast

Everyone loves french toast, so how can you make it a little healthier to indulge? Use Ezekiel bread of course! This idea was taken from Miss Jan's book.

4 slices Ezekiel raisin bread
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 C. of milk
Zest of one orange(optional)

Whisk ingredients together and dip bread to coat. If you decide to use the orange zest, you won't be sorry. It adds a little something special to your basic french toast. Cook on a skillet greased with expeller pressed canola oil. Top with a bit of butter and real maple syrup! Serves 2.

Hot Quinoa for Breakfast

Quinoa, pronounced "keen-wah", is not just fun to say, but incredibly delicious to eat. Our favorite way to enjoy it is for breakfast, the same way you would oatmeal. Quinoa is most commonly considered a grain and amazingly enough is a relative of spinach and swiss chard. Quinoa is the highest protein grain known to man, or in this case, moms. It is also considered a "complete protein" because it contains all nine amino acids and is especially high in lysine which is necessary for tissue growth and repair(very important to little growing bodies). It is high in manganese, magnesium, fiber and many antioxidants. Including whole grains in your family's diet will help reduce the chances of obesity, cardiovascular disease, Type 2 Diabetes and even childhood asthma.

This recipe is great to make ahead and then reheat when in the morning before school or at snacktime! Experiment with different fruits and nuts to find your favorite flavor combination.

Hot Quinoa

1 C. Quinoa*
2 C. Water
1 tsp. cinnamon
1 tsp. vanilla
1/2 C. smashed walnuts
1/2 C. raisins
1/2 C. milk plus more for serving
1 TBS. butter
1 TBS. flaxmeal
Fresh fruit(I like bananas and raspberries)
Brown sugar, honey, maple or agave syrup to taste

*Note: Rinse the quinoa under running water for a minute or two to remove a bitter taste to the outside of the grain before cooking.

Bring water to a boil and add quinoa. Bring back up to a simmer and then cover for 15 minutes while cooking. Add all other ingredients and top with fresh fruit. Serve at the table with a little extra milk. Serves 4-6.

This is a great recipe to get your kids involved. They can help add in the fixings to the quinoa, smash the walnuts, wash the fresh fruit etc. If you have a little more time, you can even set all of the extras out on the table and create a quinoa breakfast bar and allow the little ones to help themselves!

Avocados

When I was a child growing up in California, my parents gardened. We had fruit trees, veggies, and my favorite, avocado trees. I remember sitting under those trees with a knife, spoon and salt and pepper shakers eating avocados to my hearts content. Now I continue to eat them nearly daily for not only the delicious taste and versatility, but for the health benefit. My son is a big avocado lover as well and he will eat it on just about anything. One morning, I was nearly out of groceries(I had missed my regular shopping day) and I had to figure out what to give my son that was healthy, but tasty enough that a 2 year old couldn't resist it. Avocado toast is what I came up with and it has been a staple ever since. Avocados are an amazing fruit, yes that's right, a fruit! A lot of people dismiss the avocado because it is high in fat, but that is the wrong idea. Avocados have loads of oleic acid which helps to lower bad cholesterol. It also has lots of potassium, Vit K, fiber, B6, folate and cancer fighting properties. Pair it with some ezekiel bread and you have a perfect combination.

1 Avocado, peeled, pitted and chopped
4 Slices Ezekiel bread, toasted
salt and pepper

Mash the avocado chunks until fairly smooth and easy to spread. Add salt and pepper to taste. Spread on toast as you would butter or jam. Enjoy! Serves 4.

The avocado is so versatile. We eat them on toast, in salads, on sandwiches, as well as, the usual suspects of tacos, fajitas,egg burritos etc. We even love them plain with a little salt and pepper. If your family enjoys guacamole, try trading in your tortilla chips for some homemade whole wheat pita chips and dig in. Be creative and eat your avocados!

Blueberry Banana Muffins

This morning my son asked for muffins, so I decided to tinker around in the kitchen and come up with something delicious with the items I had on hand. These were moist and sweet from the creamy bananas and slightly tart from the fresh blueberries! These are muffins you can feel good about with whole wheat, omega 3's from the walnuts and of course, fresh fruit. These were a winner for sure!

1 1/2 C. whole wheat flour
1/4 C. wheat germ
3/4 C brown sugar
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 tsp cinnamon
1 tsp vanilla
1/2 c smashed walnuts
1 C buttermilk*
1 egg
1 TBS. canola or olive oil
1 smashed banana
1 pint fresh blueberries

Preheat oven to 350. Spray a 12 count muffin pan with non stick cooking spray or line with cupcake liners.

In a large bowl combine sugar and other dry ingredients, then stir in blueberries and walnuts and set aside. In another bowl, combine vanilla, egg, milk, banana and oil. Gently pour the wet ingredients into the dry and stir to just combine. Fill muffin cups to the top and bake for 15-18 min.

We ate these with a glass of milk and I put half in a freezer bag for another morning when I don't have time to bake from scratch!

*If you don't have buttermilk, here's a trick to use. Combine 1 cup of milk with a tablespoon of lemon juice or white vinegar(whatever you have on hand). Let sit til you can see it start to curdle.



Makes 12.

Sweet Potato Pancakes

Breakfast is an overlooked time to add veggies into your children's diets. One way I do this at home is to add in shredded or pureed veggies into easy to prepare pancake mix. It improves the nutritional quality of an otherwise nutritionally bankrupt breakfast choice. The bonus....they taste great! This recipe calls for mashed/pureed sweet potato, but be creative! I use bananas, apples, berries, nuts, sweet potato, carrot, pumpkin, zucchini...it's endless. Stay tuned for more nutrient packed variations to come!

Sweet Potato Pancakes

1 batch Bob's Red Mill 10 Grain Pancake Mix prepared as directed
1/2 Cup pureed/mashed sweet potato(I usually bake an extra one or two when I make them for dinner to use in pancakes or muffins. You can freeze them by the 1/2 cup in baggies in the freezer for about a month!)
1 tsp. Vanilla
1 tsp(or more depending on taste) Pumpkin Pie Spice

Mix all ingredients together with a metal whisk. Grease your griddle with a cooking spray. Pour 1/3 cup of batter on griddle per pancake and when you start to see small bubbles forming, time to flip. Serve with real butter* and real maple syrup. I also typically serve pancakes with scrambled eggs and a berry fruit salad.

*Don't be afraid to use real butter. The synthetic properties of margarine are far more dangerous to your body than real fats, not to mention, butter just tastes better.

This recipe will feed 2 children and 2 adults.

Hint: if you double the batch, you can freeze these. Just let them cool completely, place a square of waax paper between each pancake and put them in a freezer bag. Then you have an easy and healthy breakfast for your kids during the school week. Then simply heat them up in the toaster just like Eggos...but yummier!

Good Morning Parfaits

My family loves these for breakfast or snack time. They are easy to make, delicious, and even your little ones will love to help build their own.

Good Morning Parfaits

2 1/2 Cups Plain Greek Yogurt*
1 Cup prepared whole wheat couscous
1 Banana, chopped
1 Cup chopped strawberries
4 TBS. sunflower seeds
4 tsp. flaxmeal
honey to taste
vanilla to taste

*Note: when choosing dairy products, more fat is better for younger children to aid in nourishing their developing brain. I generally use whole milk yogurt for my 2 year old.

Place measured yogurt into a bowl and add a couple tablespoons of honey and 1 tsp of vanilla to start. Mix to combine until you have enough of both to suit you. Place each of the ingredients into its own bowl and allow each family member to create their own parfait! You can use cute dessert dishes to add to the fun. Here's how I would build mine: layer of yogurt in the bottom, a bit of flax, bananas, yogurt, flax, strawberries, yogurt and finish it off with sunflower seeds. This recipe is delicious and provides lots of protein, calcium, Vitamin E and C. You get good fats from the flax, fiber from the seeds, whole grains from the couscous and a load of potassium! Not to mention, honey is a great natural antimicrobial agent! Enjoy!