Tag Archives: healthy

If You Give a Toddler a Cookie…

14 Nov

My toddler is on a vegetable strike. At one time she would gladly gnaw on roasted Brussels sprouts, sauteed spinach, baked sweet potato fries, and other veggies of every shape and size. Don’t mistake me, she’s been on this strike for quite a while, but I keep reminding her that she loved broccoli when she was little. She says she used to eat it when she was very little, but now she eats pizza.

At least she’s got good taste.

Anyway, I try to add vegetables in whenever I can to foods she WILL eat. She actually cooks with me a lot, so I am not hiding them. But somehow zucchini pancakes (we like the Smitten Kitchen version) are a million times easier for her to consider eating than even carmelized carrots. She knows there are veggies in there, but she doesn’t care.

I also try to cut the sugar in most recipes (although the pancakes above don’t need any adjustment) because we cooked with very little sugar and salt for her first year or so of eating. After that, most regular recipes are kind of overwhelmingly sweet or salty, so we are super careful. Trust me, she got candy at Halloween and has carefully picked a piece every day since, so I am not denying her. ūüėČ

Anyway, when your toddler refuses dinner and asks for a cookie instead, you start thinking creatively. I actually made a version of these a few months ago when we were watching my best friends’ daughter, but today’s batch was even better. I am the type of cook who tosses in a little of this and a little of that, so the amounts aren’t an exact science, but the results should still be delicious.

I asked her if she wanted banana cookies, and she was excited. Then I asked if she wanted banana or “green banana” cookies, and she went running through the house squealing about green cookies. What can I say? Colored food is a hit!

What is fun about these is that they are really green. The photos don’t do them justice. They would be right at home at an Oscar the Grouch birthday party or on a Saint Patrick’s Day buffet. But despite all the spinach in them, they really taste like a light banana oatmeal cookie! I tried to pack as much flavor and nutrition into these as possible, but don’t stress. If you don’t have the seeds I list, just add a little more oatmeal.

Elisa’s Banana Oatmeal Green Cookies

  • 2 very ripe bananas (ok if frozen)
  • 1 1/2 cups frozen spinach (if using fresh, use approx. 2 cups)
  • 1 cup plain Greek yogurt
  • 1/3 cup milk
  • 1 tbsp vanilla extract
  • 2 to 4 tbsp brown sugar (I used 2)
  • 3 large eggs
  • 1/4 melted butter or oil
  • 1 cup rolled oats
  • 2 tbsp chia seeds
  • 1/4 cup flax meal
  • 1/4 cup hemp hearts (seeds)
  • 1 1/3 cups whole wheat pastry flour (you could use stone ground whole wheat flour but I would probably use some white flour in place of some whole wheat)
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
Totally yummy and totally green!

Totally yummy and totally green!

In a blender or food processor, blend spinach, banana, yogurt, and milk until a thick smoothie consistency is formed. Add to a large bowl and whisk in eggs, vanilla, butter, and sugar. Add oatmeal and seeds and blend well with a spoon. Add salt, baking powder and soda, and flour. Mix well. Should be about the same thickness as pancake batter.

Spoon onto a baking sheet (we use a medium scoop and parchment paper, but a teaspoon and clean baking sheet will be just fine) and bake at 350 degrees for 12 minutes.

These cookies are soft and chewy, with lovely body because of the seeds. My daughter had FOUR, dunked in milk, four dinner. I wasn’t complaining. ūüôā

Happy Toddler and Happy Mommy!

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Kale Carrot Applesauce Spice Muffins

6 Apr

My daughter turned a year old yesterday.

I’m not really sure how it happened.

She had my Lemon, Brown Sugar, and Olive Oil Cupcakes frosted with whipped cream for her birthday cake, with fresh berries.  And oh my did she love it!

But after yesterday’s indulgences (way too much pizza – thanks Grandpa! – and cake), I thought it would be good to have something quite healthy for breakfast. ¬†Well, sort of healthy. ¬†Healthy-ish?

You see, she’s been on a bread kick. ¬†She loves anything baked. ¬†Takes after me, I suppose. She used to be the kid who would sit down and plow through a plate of sauteed spinach or kale, no problem. ¬†But lately… ¬†She’s getting into the toddler years (she started walking in earnest 5 weeks ago) and starting some toddler pickiness.

So this morning I made eggs.  And served them with avocado.  And berries (which she scarfed; kiddo loves her fruit too!).  And these.

Oh my.  These.

They are nothing short of delicious. ¬†You must know I like “healthy” (and don’t need things to be quite sweet). ¬†But even if you are a little less ready to try “healthy” food, do give these muffins a try. ¬†They really are extremely tasty, and have a lot of great nutrients inside!

Image

Kale Carrot Applesauce Spice Muffins

Adapted heavily from 365 Days of Kale

  • 1 1/2 cups fresh raw kale
  • 1 large carrot (you could really even use two)
  • 1/2 cup plain (full-fat) European-style or Greek yogurt (more protein this way!)
  • 1 1/2 cups unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup brown sugar or honey
  • 2 tbsp good oil (I used olive)
  • 2 eggs
  • 1 cup white flour
  • 1 cup whole wheat flour (honestly you could probably use all whole wheat but I didn’t want them heavy)
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

Pre-heat oven to 400 degrees.

In the food processor, finely chop kale and carrot.  I added the yogurt and applesauce and just blended the whole thing up together until it was all the texture of applesauce.

Put Kale mixture in a large bowl and add the rest of the wet ingredients (egg, sugar/honey, oil, and extracts).  Mix well.

In a small bowl, mix together dry ingredients (flours, baking powder and soda, salt, and spices).

Carefully mix the dry and wet ingredients until just combined. Scoop into lined muffin cups. Bake 15-20 minutes or until a light touch on the top of the muffin meets resistance.  Makes about 16 regular-sized muffins.

These don’t have a lot of fat in them, so they WILL stick to the liners. ¬†It’s ok – they’re still delicious. ūüėČ

 

Oh yes, and the obligatory birthday cake shot. <3!Image

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