Favorite Warm Weather Snacks

In Arizona, we have already seemed to bypass spring and headed directly into summer! Due to the recent warm up, it really got me thinking about delicious, cool you off snacks that will hit the spot, but also help fulfill some daily nutritional requirements. Here are some of my family's favorites.

1. Frozen Fruit: Grapes and Blueberries are our favorites! Just wash and pop into the freezer for a yummy and healthy treat. I am surprised my 4 year old isn't blue from all of the frozen blueberries he eats!
*If you have very young children, these can be a choking hazard. Please take the proper precautions.

2. Healthy Popsicles: These can really be anything you dream up from a simple frozen orange juice to more elaborate concoctions like Apple-Beet-Carrot! Yum!
Go here for some ideas.

3. Stonyfield Farms Organic YoKids Squeezers. It is organic yogurt in a tube that has less sugar and icky stuff kids don't need than your average brands. At only 60 calories, kids will get a sweet treat with 10% of their calcium and Vitamin D needs! These are yummy just as they are or you can freeze them for an extra special treat.

4. All Fruit Smoothies: These are fun and easy to make at home, not to mention so much cheaper than buying at the specialty smoothie stores. Even better than saving money? You know exactly what's in it! Here's a link to one of our faves!

5. Cool dips: When the kids want something a little less sweet and more substantial, try serving homemade salsa and whole grain baked chips. Or try my white bean dip with homemade pita chips and a plateful of fresh cut veggies. It's full of flavor and fiber!

Maple Cinnamon Applesauce

The other day I was reading a current issue of Eating Well Magazine. It is my favorite food mag with its simple, healthy recipes and gorgeous photographs. This month's issue had a feature on apples complete with a recipe for homemade Maple Cinnamon Applesauce. After coming home from the co-op with about 20 apples, I decided to give it a try. A few tweaks later, the most delicious applesauce I have ever tasted was born! Pairing sweet, juicy apples with crisp, tart apples creates the most tantalizing taste coupled with the natural rich sweetness of REAL maple syrup...Aunt Jemima need not apply. A serving of applesauce is loaded with fiber, vitamin C and antioxidants. The maple syrup adds a good dose of manganese and zinc which are known for their immune boosting power! Serve it up alone or with some Greek yogurt for a sweet, healthy treat.


8-10 apples(mix of sweet and tart apples for best flavor)
2 TBS. maple syrup
2 TBS. lemon juice
1/2 tsp. cinnamon
1/2 C. water(more as needed for consistency)

Peel and core apples. Slice into 1" chunks and combine with water and lemon juice in a medium pot. Bring to a boil and then simmer for about 30-40 minutes until apples are tender and mashable. Remove from heat. Using a potato masher, smash apples to the consistency you like(we like ours a little chunky) and then add in maple syrup and cinnamon. Delish!

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.

Banana Ice Cream Treat

My son absolutely LOVES bananas, so we go through a lot of them each week. One of his favorite ways to enjoy them is Banana Ice Cream. Now, I know what you are thinking...banana icecream doesn't sound like the healthiest thing on the menu. Ice cream is a great "treat", but you can serve this version any time you want and your kids will thank you for it. Bananas are rich in potassium and are so sweet and creamy that no extra sugar is needed for this recipe. If you decide to add some dark chocolate chips and toasted walnuts, you can pretend you are indulging in Ben and Jerry's Chunky Monkey(my personal fave) without any of the guilt!

1 frozen banana
1-2 TBS. milk
dark chocolate chips(optional)
toasted chopped walnuts(optional)

Take your banana out of the freezer and let it sit for a minute or two. Then, throw it in the blender(I use the Vitamix 5000 and it is worth every penny!) or food processor if your blender isn't super powerful. Add milk in by the tablespoon until the banana is broken down and combined, but not too slushy...remember this is supposed to be like ice cream! Mix in or top "ice cream" with walnuts and chocolate and serve. Serves 1.

20 Healthy Snack Ideas

We had a discussion recently in my forum to talk about the kinds of healthy snacks your kids love best. Most moms agreed that fruits, yogurt and crackers of all kinds are what they usually reach for to feed their little (and BIG) ones when tummies start rumbling. One of my favorite snacks posted was from Allyson at Musings of Allyson: wife and mommy. She posted a recipe for Honey Milk Balls and now I am going to share it with you! Stop by my forum and add your favorites to the list!

Honey Milk Balls
1/2 C. honey(local is best since it also helps control allergies)
1/2 C. peanut butter
1 C. dry milk solids
1 C. dry rolled oats

Knead all ingredients until well-mixed. Shape into small balls and chill for best result. Doesn't that sound delicious?

Fruit skewers with yogurt dip

Apple Sandwiches(Parent's magazine): Slice apples across to make round circles. Use a mini cookie cutter or knife to cut out seeds. Spread with nut butter and a dab of jam. Put 2 slices together and serve. So cute and yummy!(pictured)

Veggie sticks with hummus, white bean or avocado dip

Mini pizzas made with ezekiel bread or pita

Ezekiel or spelt bread spread with almond butter and sliced banana

Fruit smoothies(100% juice, frozen fruit and fresh spinach)

Yogurt parfaits

Mini sandwiches(egg, tuna, or chicken made with canola mayo)

Steel cut oatmeal with milk, butter, walnuts, raisins and strawberries

Organic(no sugar added) canned baked beans with ak mak crackers for dipping

Trailmix: walnuts, pumpkin seeds, sunflower seeds, dried fruit, mini dark choc chips and low sugar granola

Nitrate-free deli turkey rollups with cheese sticks in the middle

Avocado toast

Cottage cheese with fruit

Mini bean and cheese burritos(stir flaxmeal into beans)

Edamame pods and fruit

Veggie cream cheese(finely chop veggies and mix with cream cheese) on top of crackers, pita bread, toast, etc.

Black bean quesadillas with guacamole

Whole grain pasta salad with cold chicken cubes, parmesan cheese, italian dressing, chopped veggies and olives

Healthy mini muffins

Fun ways to make old snacks new:
-let the children make their own snack
-make fruit fun, instead of sliced fruit, serve melon balls or fruit on a stick with dip
-sandwiches: use different types of bread like pita, whole grain slices, tortillas, etc.
-never underestimate the power of dip: serve low fat ranch, mashed avocado, cream cheese, nut butters thinned with canola oil for veggie dips

Honeydew you want a popsicle?

It has been a busy week. When my 3 year old realized that Mommy ran out of homemade frozen treats, it wasn't a pretty sight. With not much to work with, this sweet and juicy pop was born! Now, I am not usually a huge fan of honeydew, but combined with tart limes and plump blueberries it is surprisingly delicious. This popsicle provides a ton of immune boosting Vitamin C which is perfect for kids heading back into the school year. My son's favorite part was that it was green AND blue, his two favorite colors. Make some for your kids this weekend and you will be everyone's favorite mom!


1 ripe honeydew melon, cut into chunks
2 Tbs. agave syrup*
Juice of 2 limes
1 C. blueberries

In a blender, combine melon, lime juice and agave syrup. Blend until smooth and then pour into popsicle molds until they are about 3/4 full. Drop several blueberries into each mold and use a butter knife to push them down throughout the melon puree. Freeze and enjoy! Makes 6-10 depending on the size of your molds.

*Agave syrup comes from the agave plant in Mexico. It is twice as sweet as sugar, but it has a lower glycemic index than sugar does, so it is easier on your blood sugar. Many people use a simple syrup(sugar and water) when adding sweetener to homemade popsicles, but this eliminates that extra step!

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!

Mmmm...Tropical Popsicles!

Ok, it's hot out here in the boonies of the Arizona desert. About 113 degrees HOT! There are only so many ways to keep cool during this time of year and most of them are indoors. But if you do venture outside, make sure you are armed with a batch of these fruity, creamy and oh so refreshing popsicles! Pineapple, bananas, coconut and lime are a perfect marriage of tongue tickling flavors and because these popsicles are homemade you don't have to worry about preservatives, food coloring or excess amounts of sugar(your kids are already sweet enough)! The best part? They are super inexpensive to make...about $1 a batch as opposed to spending $4 a box for the all fruit bars at the supermarket. Now all you need is an umbrella and an ocean breeze! Tell me about your family's favorite popsicle recipe at my Community Soup forum here.

1 Cup pineapple chunks(if you use canned, be sure it is no added sugar and packed in juice instead of syrup)
1/2 Cup pineapple juice
1/4-1/2 shredded unsweetened coconut depending on how much you like coconut OR 1/4 tsp. coconut extract
1 ripe banana
Juice of one lime

Throw all of the ingredients into a blender and blend until smooth. Pour into popsicle molds and freeze. Enjoy!

Super Ripe Bananas

Overripe Bananas? You may have a few sitting on counter right now. Don't throw them out! Bananas are natures candy bar satisfying your sweet tooth and providing your body with loads of healthy potassium, fiber and vitamin B6. The potassium can help soothe your tummy when morning sickness hits or help balance electrolytes when your child has had a bought of the stomach flu. At any rate, even overripe bananas can be useful. Here are my top 3 favorite ways to use them up!

1. Smoothies! Who doesn't like a smoothie? Great way to increase the fruit and veggies content of your family's diet, but buying frozen fruit can be expensive. Just peel your over ripe bananas and store them in the freezer for future use. They make smoothies thick and creamy and you don't need to add extra ice. Try this combination:

1 frozen banana
2 C. orange juice
1 Cup frozen wild blueberries
1 Cup fresh strawberries

Blend and serve. Serves about 4.

2. Banana Pancakes: smash up that ripe banana with a fork and add to your pancake batter. They are so sweet and yummy, you really don't even need syrup. Try the breakfast tab to the right for a Banana Bread Pancake recipe.

3. Banana Muffins: make a healthy muffin with your bananas. They add SO much sweetness without having to add too much extra sugar. Under the muffin tab, you will find a recipe for Blueberry Banana muffins that have been a family and playdate favorite.

Happy Cooking!

Berry Yummy

The other day I was watching Giada DeLaurentiis on the Food Network. She made this gorgeous dessert with silky ricotta cheese, citrus and berries that just screamed summer to me. The best part is that altering it just a bit makes it a tad more healthy and just as delicious! Another bonus is pairing the sweet berry sauce with ricotta lowers the effect sugar has on the body and the blood sugar remains stable. This dessert packs a powerful punch of protein, calcium and antioxidants!


Berry Yummy Ricotta Sundaes

berry sauce:

Juice of one orange
Juice of one lemon
1/2 tsp. vanilla
1/3 C. sugar
8 large strawberries, quartered
1/2 C. raspberries
1/2 C. blueberries

Put the juice of the orange and lemon into a sauce pan and add sugar and fruit. Let it come to a bubble and simmer for a few minutes. Stir in vanilla and remove from heat.

ricotta cream:
1 15oz. container good quality whole milk ricotta cheese(don't skimp here because it really affects the taste)
1 tsp. vanilla
1-2 TBS. honey depending on how sweet you want it. You can also use sugar or agave syrup.
Zest of one orange
Zest of one lemon

2 TBS. toasted almond slivers(reserve for topping)

Combine all ingredients in a bowl and refrigerate until ready to use.

To serve: Divide the ricotta mixture among 4 dessert dishes and top with equal amounts of the berry sauce. Sprinkle with toasted almond slivers. Delish! Serves 4

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.

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.

Apple Juice Sparkler

Juice is a wholesome, delicious drink that just about every child I have ever met LOVES! However, too much juice can fill up little tummies, so they don't have room for more nutritious options at meal times. Juice can also contain alot of sugar that can lead to cavities, obesity, gastrointestinal disruptions and many other problems too icky to talk about here! Pediatricians recommend that children ages 1-6 drink no more than 4-6ozs of juice per day or 8-12 ozs for older children. Well, if your kid is anything like mine, they would probably sell their soul for another glass of juice! A little trick I use to make juice go a little further each day is to mix it with sparkling water. I used to dilute it with plain water when he was little, but one day while we were shopping, we discovered Fizzy Lizzy. It's a carbonated juice drink that is roughly 70% fruit juice and 30% sparkling water(varies slightly by flavor). The only drawback to this little slice of heaven in a bottle is the price(4 for $4.99), so we started experimenting with it at home.

Apple Juice Sparkler
3/4 Cup 100% apple juice(we like Fragile Planet Organic Apple Juice)
1/2 Cup Sparkling water(sometimes super cheap brands aren't very fizzy and don't have as bubbly an effect.)

Combine juice and sparkling water and pour over ice! Makes 2 toddler servings or 1 big kid(or thirsty mommy) serving!

Try it with your favorite juice! FYI: Citrus juices tend not to be as tasty if over diluted.

Grilled Fruit Kabobs

It's getting to be that time of year again. Popsicles, sprinklers, bbqs with friends...and the heat! When its hot outside, no one wants to be stuck in the kitchen slaving away in front of the stove making a heavy meal. I know that we tend to use our grill alot as soon as spring arrives and when the weather is warm, we favor lighter meals. One thing that doesn't change with the weather is the need for something SWEET! Well, I have the perfect answer. Grilled fruit kabobs! Yes, that's right, grilled fruit. If you haven't tried it before, put it on your to do list the next time you break out the charcoal(maybe we are the only ones left that don't use a gas grill?). You really can use any fruit you like, but my favorites are pineapple, bananas and peaches. Its a great way to fulfill your fruit requirement and I promise you, fruit never tasted so good!

Fruit
skewers(if you use wood skewers, be sure to soak them for 20 min priot to using on the grill)
honey
Lime zest and juice
canola oil or non stick grill spray

Cut up your fruit into 11/2-2" pieces. Toss in a bowl with a little honey, lime juice and zest. Thread onto skewers. Prepare grill with a little canola oil to keep fruit from sticking. Place fruit on the grill for a couple min on each side until it is slightly softened and has pretty grill marks. Serve with a slice of lime by them selves or over ice cream.

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.

Do You Juice?

Of course eating whole fruits and vegetables is always best, but I find juicing to be a great way to get your kids to try a few new veggies that they ordinarily do not want to eat. An additional benefit to making your own juice is that it has more vitamins and minerals because it's fresh and hasn't been sitting on a grocery store shelf for goodness knows how long. Juicing also cuts down on landfill waste. No more(or at least fewer)plastic containers going out to the garbage can. And if you garden, you can compost the pulp! I use the Jack La Lanne Juicer, it seems to be so much more efficient than other brands that I have owned. One of my son's favorite combinations is Carrot Apple with a bit of ginger! These also make great popsicles!


1 Carrot
2-3 Apples depending on size
1/4 to 1/2" piece of ginger root

I find it best to juice the apples first, then ginger and then the carrot. Carrots are the hardest of the 3 so it helps push the last bit of juice through. Serves 2.

Ginger is an amazing little root, not only for it's spicy flavor, but for its health benefits. Ginger can settle an upset stomach, reduce pain and inflammation, and can help prevent colorectal and ovarian cancers. Studies have also shown that it enhances immunity and can help create body warmth and healthful sweating when your child has a cold or flu.

Smoothie on a Stick

In my previous post, I listed 2 recipes for homemade popsicles. Here is another yummy one!


1 banana
6-8 strawberries
1/4 C. oj
3/4 C. pineapple

Blend and pour into molds. Smoothie on a stick! Yum!

Popsicles

Recently, I was on a mom's site that I frequent online and one mom was talking about buying popsicles at the grocery store. She said that with all of the confusing information out there about sugar, she didn't know whether she should buy the popsicles made with sugar or a sugar substitute. Well, and this is just my opinion, sugar is a natural product and sugar substitutes are not. So, when in doubt go with the natural choice where your children are concerned. Homemade popsicles are incredibly easy to make and they taste so much better than store bought. One of the best bonuses to making your own popsicles is that you can control the ingredients, so your children don't have to ingest unnecessary dyes or additives to have a special sweet treat! If these recipes don't work for you, try another combination that suits your family.

Watermelon Pops
Fresh super ripe watermelon

Blend watermelon in a blender until completely pureed. Pour into popsicle molds and freeze.


Berry Blast Yogurt Pops
1 C. Greek Yogurt, plain or vanilla
1 1/2 C. frozen berries
Honey* to taste

* Children under 18 months should not have honey. A little apple juice concentrate or sugar will work fine to sweeten in this case.

Blend all ingredients together and pour into molds to freeze. Makes 4-8 depending on the size of your molds.

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.