Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

September 26, 2012 Arielle

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she's a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food...although not healthy lol...looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes...

And every time he say's the same thing, " Now why can't you make that?!?"

In which I reply, "Shut up and drink your greens!"

Every once in a while, because I love him, I give in and make him something that he's been begging for. One of those dishes just happened to be baked french toast.

I've talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well...Practically sharted.

JK.Gross.

Let's just say he got really excited. Ever since then, that's all he can talk about, so I decided to show that boy I love him and make him the meal he's been requesting for ages...

Of coarse I practically changed the whole recipe and added a vegetable...

It's the thought that counts right...?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won't get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it's hard just use a fork or pastry cutter to incorporate all ingredients. If it's liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night...You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup...take a bite...

Welcome to heaven!

At first I didn't tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It's safe to assume it was a hit!

Here's to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

shop this recipe

Screen Shot 2019-03-09 at 2.08.32 PM.png

Screen Shot 2019-03-09 at 2.09.19 PM.png

Screen Shot 2019-03-09 at 2.11.38 PM.png

Screen Shot 2019-03-09 at 2.13.22 PM.png

Freezer Pesto Egg Breakfast Burritos

September 7, 2012 Arielle

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I've found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren't cheap and 1 box only last like...and hour.

Sadly we can't live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I've tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both...

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it's ready and cut when it comes time to cooking.

This week I'm going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It's great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!

Ingredients:

Sauteed Veggies

(I used onions, shredded zucchini, garlic, and bell peppers)

Roasted Sweet Potatoes

Scrambled Eggs

Take a whole wheat tortilla and spread about a tsp. of pesto on it.

Add a spoonful of veggies.

Then add your eggs.

Top with cheese if desired. (I used pepper jack cheese for the hubby!)

Roll into burritos...

(Don't ask me how to roll a burrito...This took me 45 times before I got it right.)

Roll the burritos in plastic wrap and store in a plastic bag or container in freezer.

To reheat, remove from plastic and warm for about 1-1 1/2 min. in microwave.

Top these bad boys with fresh guacamole, salsa, or better yet...Ketchup!

Here's to makin' life a little easier! :-)

Little Chickpea Food Wednesday: Snack Time- Banana Pudding

August 29, 2012 Arielle

Guess who is getting their very first hair cut today?

That's right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she's no longer a baby and big headbands and bows can't hide her baby rats nest hair forever...

Oddly enough I am actually excited for her newly styled hair...However, I am dreading the process.

Let's just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, " You're bein' naughty, Go on timeout!" All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya...

Which is why in honor of Little Chickpea Food Wednesday:

I've decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement...

Or bribery...However you want to put it.

Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy.

If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn't go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than...

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

Little Chickpea Food Wednesday: Deconstructed Omelet

August 22, 2012 Arielle

I get a lot of questions about the type of food I feed Boo, and how she does with healthy choices.

(Let's not forget she has her own opinion on healthy eating, which I wouldn't suggest following.)

A while back I did a week long series all about toddler food and picky eaters. (If you haven't checked it out, please do!)

But I feel like I need to do more than just a week long series and share some of the things that Boo eats on a weekly basis. That's why Every Week on Wednesday, I'm going to have a toddler food post called:

I'm hoping that I can share some of the things that have worked for us each week, whether it be:

I can't promise that it's going to be all unicorns and roses, and everything I post that Boo likes your child will like. You see, most likely getting Boo to eat some of the food took some MaJoR convincing, and a little Mickey Mouse hot dog dance to get her to try at least one bite...

But alas I'll share that all, and hopefully you will learn that there is no need to run to the nearest golden arches to save your sanity.

(Or in Boo's case, the nearest self serve Fro-Yo...)

Ok, so let's begin!

Today I'm going to start off with the most important meal of the day...

Boo is at that stage where she doesn't like her food put together, if that makes sense.

So for example, she would refuse to eat an omelet because in her eyes it's too un-familiar and complicated. So instead, I take everything that would be in her omelet and put it all separately on her plate.

Did I mention she's 100% Diva?!?

(If your toddler is fine eating it all together than by all means do so!)

Before I talk about the omelet, I should mention I try and incorporate each of the following into each meal. (Key Word: Try)

In this meal I am missing the grains, but I usually will makeup for that in the snack a few hours later so that's ok.

For the veggies and fat I used cherry tomatoes and avocado. Boo LOVES both, so I knew this would be easy to get her to eat!

(She's been eating avocado since 6 months, and recently after introducing her to tomatoes multiple times, she loves tomatoes.)

Berries is another favorite of Boo's. She could eat a whole flat of berries no problem...So could I.

(You can guess where our money goes...)

Obviously that was an easy one to get her to eat...

For the scrambled eggs, I cooked them in a little bit of coconut oil.

You must try eggs cooked in coconut oil!! It's amazing!

She was a little hesitant at first to eat the eggs, but I offered her a 'Big Girl' fork that was pink, and she was really excited to use it for her eggs. It's the little things for Boo that make eating not so stressful for her.

There you have it!

If there is anything you would like to see on Wednesdays, let me know!!

P.S.

I just love this little girl... :-)

Zucchini Bread

July 17, 2012 Arielle

It's been a while since I've spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I've had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I've been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady's best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it's 'cool'...Am I right, or am I right? :)

By the look on her face, I'll take that as a HECK yes! :)

Healthy On-the-Go Snacks: Kid & Baby Mama Friendly

May 23, 2012 Arielle

Snack foods can be a mama's life saver.

Either because that mama is 7 months pregnant and every 30 minutes it's like she hasn't eaten in 13 years...

OR because, that mama is out at the park, taking a jog, running errands, or driving to a farther destination with a hungry child.

Hungry child=No fun.

A lot of times mom's always ask me what healthy food items I pack in my diaper bag when I am out for a day on the go. It's easy to throw in a bag of chips, packaged granola bars, cheese crackers, or fruit rollups, but obviously those aren't always the best options.

A lot of times when it comes to making choices for eating and children, parents love options that are fast, quick, and easy, and a lot of times we forget about those snacks being healthy and nutritious.

And no...I'm not talking about cheez-its made with whole grain.

Sorry hubby, that's not considered a health food.

Luckily with a little (yes just a little) planning, you can have hearty, natural, and healthy snacks ready for on the go runs whenever you need them!

Let's begin shall we!

1. No Bake Cookie Balls

I love love love raw cookie balls, or protein balls. It's basically a blend of nuts/nut butters, dates, coconut, cocoa powder, seeds, sweetener, oats, etc. Basically the combinations are endless and I consider them to be almost like a dessert.

When I make them I usually grind most of the ingredients really fine, (like the nuts), so Baby Boo can enjoy them with her little baby teeth! It's a treat any child will love! Imagine...Here baby, have a chocolate cookie ball!

Basic No Bake Cookie Balls

Ingredients:

1/2 c. cashews

1/2 c. walnuts

1/2 c. scant raw cocoa powder

1/2 c. almond butter

1 c. unsweetened shredded coconut

1/2 c. oats

1/4 c. cocoa nibs

1/2 c. dried apricots (Organic)

1/4 tsp. vanilla

1/4 c. honey (scant)

1/4 c. maple syrup (scant)

Directions:

1. Using a food processor, blend nuts until fine and crumbly. Add the rest of the ingredients until well combined and the mixture is fine and can be formed into balls. Roll into 1 inch balls and store in the fridge or freezer and grab one when hungry!

Other cookie ball recipes:

Fudge Balls

Peanut Butter Balls

Citrus Cookie Dough Balls (Optional on the citrus part)

S'mores Balls (Top recipe on the blog!)

Store Bough Options: Larabars

2. Mini Sandwiches

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about. Don't limit yourself to PB&J though, try hummus and cheese or hummus mixed with thinly cut veggies like cucumbers or tomatoes.

3. Raw Veggies

Every mom in the world might be laughing at me right now thinking that a piece of broccoli would qualify as a 'snack' to their toddler.

I understand it's different, but start your kids young on loving raw veggies (with fun dips), and pretty soon they won't mind munching a carrot in the stroller. You can also try cucumber slices, baby tomatoes chopped, celery with nut butters and etc...If you are able to, you can also pack a side cup of dip like hummus!

4. Fruits

When it comes to fruits the options are never ending.

Banana, apples, plums, pineapple, watermelon, berries, oranges, etc. Pack them pre-chopped, (and the skin off if necessary), in a to-go bag or container with an ice pack to keep them cool and refreshing!

5. Pre-made Baked Goods (Healthy/Natural/Homemade)

Pictured above: Chocolate Protein Breakfast Cake Bars

Usually once a week I bake some sort of muffin/cookie/sweet bread etc. I usually put half in the freezer for a quick treat in the future, and save the rest for snack time and on-the-go. The baked goods I pack are usually whole grain and made with natural ingredients and sweeteners.

Other options for healthy on-the-go baked goods:

Date Muffins

Grain Free/Sugar Free Chocolate Chip Cookies (Single Serving)

Cranberry Orange Loaf

Sugar Free Whole Wheat Banana Spice Muffins

Chocolate Chip Bean Cookies

6. Store Bought Items:

As much as I love food and treats made at home, I'm also a realist and I know that sometimes I'm not By Golly Miss Molly whose been baking away in my kitchen all week. After all, I've got story books to read, tea parties to have, and forts to build!

My advice for purchased goods is this: shop natural, whole, and sometimes organic when it comes to buying snacks. Make sure you can read and understand the ingredients and know what each one is.

Remember, organic Oreos are still...Oreos. :)

Pictured above: Peanut Butter Green Bars.

Despite that the picture above looks like marijuana granola bars, they are these insanely delicious PB bars that are sold at our local farmers market. (My husband even loves them!) Every time I go by I stock up and buy a bunch because they go fast! I show these because I think it's great to take advantage of local markets and companies that sell natural and whole foods/snacks. They come in handy for those days where you don't have time to cook/cut/and prepare, and you just want something ready to go.

Another snack we love are these applesauce packets. Baby Boo LOOOVES them! Sometimes you can buy them with veggies in them too, which is great! These can be a little pricey, so if I buy them I usually get them at Costco. Despite the price, I always buy them because they are such a yummy quick snack grab!

As for crackers and things, I aim for products that are whole wheat and minimally processed. Here are a few of our salty favorites:

Pretzels

Kale Chips

Popcorn

Pita Chips

Crackers (Simple ingredients)

Dried fruits are another favorite in our household. The freeze dried ones have a crispy/crunchy taste, which some kids love!

Other options include, but aren't limited too:

Dates

Appricots

Raisins

Craisins

Banana chips (Roasted)

156411_10151125104612067_601682066_13175231_1235704379_n

Last but not least, drinks.

I usually always have a water bottle, but sometimes Baby Boo loves other options. Who am I kidding, if I pulled out a cup of chocolate milk she'd be in heaven!

Here are out favorite drink options:

Coconut Water

Flavored Coconut Water

552207_10150901925017067_601682066_12685856_301166183_n

So remember, whether your headed to Target to spend $100 or a fun day at the beach, there are always healthy options to have ready and on-the-go when you need them.

And when in doubt, chocolate is ALWAYS an acceptable snack :)!

Chocolate Protein Breakfast Cake Bars

May 21, 2012 Arielle

If there is one thing I've taught Baby Boo, it's that dessert is and can be...a meal.

I'm sort of worried about it, and maybe when she goes away to college her roommates will wonder why she is having cake for breakfast. Although, they will most likely feel sorry for her thinking that she probably didn't have a mother to raise her the right way and teach her about healthy breakfast options.

But then when they find out those desserts have things like vegetables, beans, and whole grains in them, they will definitely question the type of household Baby Boo came from and then feel sorry for her for being so deprived from good and tasty food.

Screw you future roommates of Boo.

Breakfast is the most important meal of the day. 99% of the time when I wake up in the morning, I want something sweet or dessert like to start my day. I wouldn't say it's the best mindset, but it's the way my brain works.

Did I mention my brain works that way usually every meal time? It's a problem...

Luckily for me, I've learned to manipulate the system a little and trick my brain and body into thinking I'm eating something indulgent when I'm really eating something beneficial and nutritious.

I am very manipulative. My husband as we speak is cleaning my kitchen mess to thank me for making chocolate cake for breakfast.

Little does he know...

Chocolate Protein Breakfast Cake Bars

Adapted from : Chocolate Chip Bean Cookies

Ingredients:

1/4 c. unsweetened applesauce

1/2 c. melted coconut oil

3/4 c. mashed banana (the more ripe the better!) (mash really well)

1/4 c. non dairy milk

1 TB. vanilla

1 chia egg= 2 1/2 TB. water mixed w/ 1 TB. chia seeds, set aside until a gel forms (3-5 minutes)

1 can black beans drained and rinsed

1 1/2 c.+ 1/8 c. spelt flour (You could sub part of the flour w/ chocolate protein powder for more protein)

1/4 c. + 1/8 c. cocoa powder

1 tsp. baking soda

dash of salt

1 1/2-2 c. chocolate chips/2 super dark (80-100%) dark chocolate bar cut up into pieces

Optional add ins: chopped walnuts

Directions:

1. Add applesauce, coconut oil, banana, milk, chia egg, and vanilla into a mixer and mix on low speed until liquid is combined. Next add black beans and mix until combined, and some black beans are broken up/mashed a little. You want some whole beans and some mashed.

2. In a separate bowl, whisk together dry ingredients then add to wet ingredients bowl. Mix on low until combined. Stir in chocolate chips.

3. Transfer to an 8X8 greased pan and bake at 350 degrees for 30-33 minutes, or until center is cooked all the way through.

4. Let cool before cutting into squares.

My family is probably going to throw me in a hospital if I keep telling them I made some sort of sweet only to find out that I basically tricked them.

Either that or I won't be able to convince them to clean my kitchen as a thank you.

Hmmmm...Guess I'll have to hire a maid.

Sugar Free Whole Wheat Banana Spice Mini Muffins

April 17, 2012 Arielle

First off I just want to say that I am LOVING all of the feedback and comments from my previous post! All of you are so inspiring and uplifting and I couldn't be luckier than to have the love and support from my readers! You guys are truly amazing!! Thank you, thank you!!

Ok, so if I haven't mentioned it a gazillion times before, I'll say it again...

I love carbs.

I could never do a 'carb free' diet because frankly, a life without bread would be like life without toilet paper...Disturbing.

I'm usually good about controlling the amount of carbs I eat, but there are days when nothing can stop me and all I want is to dip a big loaf of sour dough bread into a bowl of melted chocolate...And I have a funny feeling I'm not the only one with that fantasy...

(Just go with it.)

One of my favorite things to have around besides baguettes taller than Baby Boo, are muffins. They are the perfect morning quick breakfast, a fast snack attack for Baby Boo and I while out and about, and a perfect little 'treat' after dinner. (Treat=dipped in chocolate...Catch my drift yo'?)

Normally I make muffins with some liquid sweetener of choice, add a handful (or a bucket?) of chocolate chips and slap my grandma because I'm so excited to gobble them up when they are done! But, since I am trying to cook with more natural sweeteners, I decided to make a banana bread muffin that well...were sweetened with just bananas! Luckily I had a GREAT recipe to adapt from, and the rest was history! Moist, delicious, and slap yo' grandma worthy too!

Whole Wheat Banana Spice Mini Muffins

*Sugar Free, Whole Wheat, Can be Vegan, Delicious!*

Adapted from Jessica at How Sweet It Is (This was a great adaptable recipe since it was already whole wheat and only contained 1/3 c. of sugar!)

Makes about 40-48 mini muffins.

Ingredients:

2 c. Whole Wheat Pastry Flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

1 egg or 1 chia or flax egg

1/4 c. melted and cooled coconut oil

2/3 c. non dairy milk (I used coconut milk)

2 TB. vanilla

3 medium mashed bananas

Optional mix-ins: Raisins, nuts, blueberries...etc

Directions:

1. Combine dry ingredients in a bowl and set aside. In a separate owl mix egg, oil, milk, and vanilla. Then stir in bananas. Add wet to dry and stir/fold until combined. Do not overmix.

2. Preheat oven to 350. Add batter to muffin tins coated with muffin liners, and cook mini muffins for 10-12 minutes, or until golden brown.

3. Let muffins cool in tin for at least 3-5 minutes, then remove.

*Allowing the muffins to sit in muffin pan for close to 5 minutes is the idea time. Too less time, and the muffins can loose their shape, and too much time, the muffins can become hard. (This rule can apply to all muffins and baking.)*

Optional toppings:

Coconut

Peanut Butter Chocolate 'Frosting'

1/3 c. peanut butter (natural)

2 TB. cocoa powder

4-6 TB. milk

Directions: Mix all together until creamy and desired consistency is reached.

Optional for a non sugar free options: 1 TB. of liquid sweetener

Normally I slather muffins in peanut butter for breakfast, so this frosting is right up my alley! Slather it once, twice, or even dip that mini muffin into the 'frosting' and then...

Don't slap your grandma...Once is fine, but twice, that's just mean.

Don't be afraid to eat carbs. Carbs (the right ones) are your friends...

Actually food in general are my friends...my best friends...Sigh.

I probably shouldn't share any more...

Now, where did that baguette go?

Buttermilk Pancakes

March 22, 2012 Arielle

When my husband and I were first married, we used to walk to a nearby restaurant every Saturday morning and get pancakes. Well, actually I would get something flavorless like egg whites, and drool as he ate his enjoyed every bite of his buttered and syrup-y pancake. I would constantly bug him for a bite every 30 seconds, and unwillingly he would give me some.

He would always ask me, "Why don't you just order some pancakes for yourself?" After which I would glare him down with a look of, " Your askin' for it buddy!" Then I would smart-assingly say, " Pancakes aren't healthy! Duh!"

Luckily, I've come a long way, and I'm not afraid of eating foods I love, especially when I enjoy them in moderation. (Except chocolate. Chocolate must never be eaten in moderation.)

More importantly I learned that when I made pancakes at home, I could make them the way I wanted, and I didn't have to add all that nonsense (but delicious tasting) ingredients that went straight to my JLO bootay. (I'm talking to you melted butter!!)

And even more importantly, I don't have to beg my husband for bites of his pancakes, because I've already made a plate for me to eat all by myself...no sharing!

Buttermilk Pancakes

*adapted from Foodnetwork

Whole Grain, Vegan, Hearty, Fiber filling, and Incredibly Delicious! Makes about 10 medium/large pancakes.

Ingredients:

2 c. White Whole Wheat Flour**

2 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 TB. Chia seeds mixed w/ 6 oz. water and set aside***

2 C. almond milk mixed with 2 TB. distilled white vinegar and set aside for later

1/4 c. melted coconut oil, plus more for pan

1/4 c. liquid sweetener (honey, agave, maple syrup)

1 TB. vanilla extract

**Normally I use 100% whole wheat pastry flour, but I didn't have any on hand. Feel free to add whole wheat pastry, spelt, or even gluten free flour in replace of white whole wheat flour.

***Using a liquid measuring glass, add 6 oz of water, then whisk in 2 TB. of the chia seeds. Set it aside. When you set it aside, all of the water won't be absorbed into the chia seeds (the chia seeds that absorbed water will form a gel.) Don't worry about the excess water, just dump it out after the chia seeds have set for at least 5 minutes and formed a gel.

Directions:

1. In a large bowl sift together flour, baking soda, powder, and salt. (Sifting is crucial! It's what makes these light and fluffy!) Then add in the almond milk mixture, chia gel (with the excess water discarded), melted oil, sweetener, and vanilla. Mix together, but careful not to over mix because it will make your pancakes flat and tough.

*Side Note: Feel free to eat the batter for breakfast. Whatever floats your boat.

2. Heat griddle and add a little bit of coconut oil to melt and coat pan. Pour about 1/4-1/3 c. batter onto medium heated skillet and cook a couple minutes on each side, until they are golden brown and cooked all the way through. Top with warm 100% pure maple syrup.

These are the perfect go-to simple pancake recipe perfect for any weekend morning!

And let's be honest, who can say no to maple syrup?! Anyone?

If your raising your hand, I don't think we can be friends...Unless you like chocolate, then all is forgiven.

There is only one rule with these pancakes.

If your husband asks you for a bite...

Send him straight to the Dog House!!

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Whole Wheat Cranberry Orange Loaf Bread & French Toast

February 17, 2012 Arielle

I can't begin to tell you how excited I am to start cooking some real food and blogging about it! It was a really great experience to share with you my baby/toddler food experiences, but now that I am in my second trimester and have more energy than I have had in months...

I've been a cookin' machine!

My husband actually asked me if I was feeling okay, because every night this week we have had a home cooked meal and he hasn't had to scrummage the fridge for something other than hummus and a bag of grapes.

(Prego me=terrible wife)

But let's not go into all the things that i've been 'skipping' since growing this little chickpea inside me, and let's focus on the food that I have been stuffing my face with.

Carbs.

I love carbs...bread in particular. Bread taste heavenly when your pregnant...then again, so does ketchup...

But you see, I love flavorful breads. Not just the regular old whole grain bread with seeds, those don't get me all hot and bothered. It's the banana breads, lemon, and sweet fruity breads. Am I weird?

I've had these lovely freezer burned cranberries in my freezer for only heaven knows how long...

I'm guessing they are as old as Baby Boo, which is kind of disgusting, isn't it? They have actually been in 3 freezers because we've moved 3 times since having Baby Boo...That's more disturbing.

None the less, why not make bread with said cranberries. Nothing a little warm water and defrosting can't solve right? :-)

Whole Wheat Orange Cranberry Loaf Bread

Adapted from THIS recipe from Lick The Bowl

Ingredients:

2 c. whole wheat pastry flour

1/2 c. coconut sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

dash of salt

sprinkle of nutmeg

3/4 c. fresh squeezed orange juice

1 TB. orange zest

2 TB. applesauce

1 egg beaten

3 tsp. maple syrup

1 TB. vanilla

1 1/2 c. cranberries (fresh or frozen)

Directions:

Gather your ingredients and preheat oven to 350:

(not pictured, vanilla and baking powder)

Juice your oranges:

Mix your dry ingredients (including sugar) together, and then mix your wet in a separate bowl. Combine wet and dry. Fold in the cranberries.

Pour batter in a prepared loaf pan and bake for 40-50 minutes. (I did 45) It will be a harder loaf compared to banana bread, which is a little softer. Make sure to stick a toothpick in the middle to make sure it's all the way cooked.

While your waiting for your bread to cook, have Baby Boo make dinner.

Once it's done, let cool and be excited, because your whole house will smell delicious!

This is a loaf bread, so it's sturdy. It's a great bread for a sand which!

It has a hint of orange and the perfect amount of sweetness, with a slight burst of tangy cranberries with each bite...MMmmmm.

But if you don't want to make a sand which, then I suggest you make french toast...

Because sweet baby cranberries, orange cranberry french toast with a drizzle of maple syrup=favorite breakfast of all time!

I know this because between my sweet little family, we finished off the loaf in one day.

We are heifers.

MOOOOOOO!

Have a great weekend friends! :-)

Toddler Food and Picky Eaters

February 15, 2012 Arielle

Whew!! This post has been a long time coming due to all the info I want to share! I was this close to posting this post as a Christmas special... :-)

I've been working hard these past few weeks documenting the things my daughter eats, tracker her eating habits, and really focusing on dealing with her picky-ness.

First things first...I am a new mama, and I'm pretty sure things will change with the next baby. Of coarse, I also believe some things will stay the same, but every child is different. So what works for one child, may not work for another. Also, the more kids you have, the less time available. Things will need to be quicker, faster, and easier than they are now...

I don't really know how that's going to happen, but let's pretend for a second I've got this all under control.

Ok, so if you have missed the previous entries of Kid's Food Week/Month/Decade then here are the posts so you can catch up:

Why and Where To Begin With Kids Eating Healthy

Stocking a Healthy Pantry for your Kids

Baby Food 101: 6-12 Months

And today we will be talking about Toddler Food and Picky Eaters!

So, I obviously can't discuss Every.Single.Type of food that your toddler/child can eat because there are truly so many options and creative ways. But I am excited to share with you a handful of recipes and tips that I have gathered over the past few weeks, along with the trial and errors of those foods!

I'm not going to get into statistics because I'm not a doctor and I don't want to lead you astray, but I will touch base on a few things.

This is a crucial time in your child's life, in where they are needing the right components to grow strong and healthy bodies, and they are able and willing to learn and soak up healthy eating habits. If there is one thing that I have noticed, it's that my daughter notices and copies a lot of what I do. Now is the time to truly be an example and teach your children how to treat and respect their bodies, and help them love and understand healthy eating habits.

In general you want to make sure your kids are getting enough:

-Fruits and veggies

-Calcium

-Protein

-Healthy Fats

You want them to also eat a variety of foods so they can get a variety of nutrition from different sources.

(Want to know what NOT to do....Keep reading).

A few months back Baby Boo would barely eat anything...I'm talking maybe a handful of foods and that was it! I tried every type of food, dance, distraction, and creative measure I could to make food seem appealing to her...But no way, she just wasn't interested.

It wasn't till a visit with Baby Boo's NEW doctor that everything changed.

When Baby Boo went in for her 12 month checkup, her old doctor told me she needed to drink more sippy's (or bottles) of milk. He told me I needed to give her lots of glasses through out the day because she wasn't eating a lot. So I did just that, even though I wasn't sure. (If you read THIS post, I want you to know that by NOW I have learned to really listen to my motherly intuition...) But, being a new mom and trying to do what the doctor said, I started increasing her liquids. She drank soy milk, and sometimes whole milk. Pretty soon, if she didn't eat a big breakfast, I would give her a bottle with milk so she would have something in her stomach. Then following lunch and dinner, I would give her a bottle again...Mainly because I was worried she didn't have any thing in her stomach.

At this point I was a wreck. Foods to Baby Boo were on the back burner, besides a few unhealthy snacks that outside family members had introduced to her, and she loved her Ba-Ba's...I knew I was doing things wrong, and I didn't know how to break the habit. I was supposed to be someone who enforced healthy eating, yet I resorting to giving Baby Boo the foods she would eat JUST so she would have food in her belly.

But I was soo soo wrong.

Finally after switching doctors, we went to Baby Boo's 18 month checkup. The doctor kindly shared with me a lot of information, and let me know that I am like a lot of mom's out there. That was really nice to hear, especially since I felt like the worst mom in the world.

First she told me to take away the bottles...So I did.

Then she told me to stop placing so many foods on Baby Boo's plate...So I stopped.

Next she told me to introduce foods slowly, and put 1-2 foods on her plate she likes, and one new food. If she doesn't touch the new food, keep introducing it often, and eventually she will try it...So we did just that.

What happened next?

Things changed dramatically.

Within days Baby Boo started eating all the food off her plate and asking for more. And I felt a lot better that I wasn't pumping her stomach full of 'dairy' and that she was getting SO much more essential nutrients.

-That being a first time mom isn't easy, but it's normal to make mistakes.

-I should always trust my motherly intuition.

- Not everybody is perfect, even for people who profess a healthy lifestyle..aka me! :-)

-Don't introduce unhealthy foods to your kids, because in the end, it's all they are going to want.

- Put your foot down when it comes to your children. I know how much grandparents love to spoil their grandchildren, and that's fine...But limit the spoilage. Make sure they get a variety of foods, not just the junky ones.

First thing I did was make a list of all the foods Baby Boo liked to eat, and then incorporated those into her meals on a daily basis.

Here are the things Baby Boo didn't have a problem eating: (P.S. I am slightly embarrassed)

-Hummus

-Berries/fruit in general

-Yogurt

-Cheese

-Crackers

-Smoothies

-Avocado

-Rice

-Macaroni and Cheese

-Spaghetti

-Rice

-Pudding

-Muffins/Baked goods

As you can see maybe a few items are healthy, and the rest are quick snack foods that she was introduced to and fell in love with. Next, I took the foods she loved, and incorporated them with new foods too. (I also said goodbye to those bad snacks, because to me there was no need for them.)

Baby Boo LOVES avocado! I truly believe that she fell in love because my husband and I eat avocados with practically every dinner during the week. She saw that we loved it, and wanted to try it too and fell in love!

Veggie Guacamole

1-2 small avocado mashed with shredded cucumber, zucchini puree, or pea puree. Dash of cumin and tad or salt (optional).

I love mixing greens into her guacamole. Obviously I don't want to get in the habit of hiding everything, but adding veggies or other wholesome goodies to foods that children already love is a great way to give them extra nutrition that they need.

I paired this with barley (which is similar to rice, just a little fatter and chewier) that had cut of chickpeas mixed in.

Veggie Avocado served with Barley mixed w/ Chickpeas

With this plate, I knew I had given her two options which she was familiar with and liked. Then I threw in some diced chickpeas just to get her familiar with them.

After I introduced chickpeas, I would roast them with a little seasoning and we would snack on them during the day and she loved this!

As the weeks went on I started to slowly introduce more beans and legumes to Baby Boo.

Her favorites so far are chickpeas, black beans, pinto beans, and lentils.

Another favorite food of Baby Boo's was yogurt. Depending on what I had on hand, which was either an organic milk yogurt that was flavored or a non dairy soy yogurt, she wouldn't have a problem eating either. I decided that I wanted to stop buying the flavored yogurt because I knew it only came with extra additives and sugars, so I stuck with simple and plain, and our favorite happens to be greek yogurt.

Yogurt Parfait

Bottom Layer: Plain greek yogurt, non dairy yogurt, or plain yogurt

Blueberry Fruit Sauce: 2 TB. blueberries pureed with 1 TB. Maple Syrup

Next top with banana chunks and chia seeds,wheat germ, or ground flax seeds

I quickly learned that Baby Boo loved cold and easy to eat foods on weeks when she was teething, because her mouth was in so much pain that it often took away her appetite. (We will talk more about this latter.)

Another thing I tried was incorporating flavors she loved into certain foods.

I knew she loved spaghetti and avocado, so I tried combining the two.

Creamy Avocado Spaghetti Squash

For the sauce recipe, I used THIS amazing one from Ohsheglows and added 1/3 c. of Northern Beans to it and a little more olive oil. To bake the spaghetti squash, preheat oven to 400 degrees. Wipe down outside of spaghetti squash and place the whole squash on a covered cookie sheet. Place in oven for 40 to 50 minutes, or until outside of squash has browned and become soft and squishy. This is a great meal the WHOLE family can enjoy!

Obviously this was completely new to Baby Boo, so I was expecting a little bit of hesitation, but once she took her first bite she was sold.

Whether she wanted to eat with her hands or a straw I didn't care...Just as long as she was happy and eating!

A lot of times I became so frustrated that it would completely ruin my mood, and I know that Baby Boo could tell. Eating time had become a stressful event and a lot of times it turned Baby Boo off from eating to the point where she would cry the second I placed her in her high chair.

Since then I have learned to not worry, and that if Baby Boo doesn't eat something, then I should't freak out. Simply move on and try again the next time.

I've also really focused on talking with Baby Boo about the foods she eats on a regular basis, asking her questions about what eat one is and their color. Taking interest in the food has in turn made her interested in it as well.

When I first introduced broccoli to Baby Boo, she was not interested in it at all. After a few minutes of talking about it 's name and color (all the while remaining happy), she tried it. After her first few bites I told her how happy I was, clapped with joy, and gave her a high five.

This may sound ridiculous but...

Eating that broccoli become a not so scary thing!

Here is another example:

Baby Boo likes chicken, and she is familiar with it enough that she isn't scared to try it. So during dinner one night I paired chicken with broccoli, which she was becoming comfortable with, and some seasoned and baked polenta cubes.

I allowed her to eat at her own pace, checking to see if she would try the polenta. Then after a few minutes she picked a piece up and said, "what's this?"

:-)

So we named it, talked about the color, and told her it was made of corn and then she tried it. She only took a few bites, but it didn't bother me. Now she knew what it was, and each time I give her polenta, she will become more comfortable with it.

A lot of things can put a damper on the child's appetite, and you have to take that into account on certain occasions. Here are just a few things that can change a child's eating habits:

-Teething

-Sickness

-Grumpy/Overtired

-Unknown? :-)

I threw the last one in there because sometimes for whatever reason your child may not want to eat a lot, or anything really. Unfortunately when they are so young they can't tell you what is wrong and what they want. Just do your best to help ease whatever the baby is going through.

When Baby Boo is teething she loves smoothies. They are cold and require no eating or using her gums. We don't have one smoothie that she drinks every time, we just kind of make it to include what I have on time. I always try to incorporate some sort of protein, grain, fruits, and veggies. Here is an example of a smoothie she loves:

Toddler Breakfast Smoothie

I posted this recipe on my Facebook page. For the recipe click HERE. For other green drink ideas check out my recipe page HERE.

Another favorite for Boo is pudding. It's another sweet and cold food that easily requires no use of teeth or gums when she is in pain.

Chocolate Avocado Pudding

Recipe HERE.

Chocolate Tofu Pudding

Blend the following in a blender or food processor: 1 c. silken tofu, 1/3 c chopped banana(i used frozen), 4 tsp. cocoa powder, 2 TB. maple syrup, 2 tsp. coconut flour.

Screen shot 2012-02-15 at 7.28.55 AM

One of the biggest things that has worked for me with Baby Boo is letting her cook with me.

It's a great learning lesson for her because she sees me cutting, stiring, pouring, mixing, cooking, and baking. On top of that, we talk about each of the ingredients and a lot of times she will see me taste them, and in return she wants to try them.

I'm not sure if your child is a fan of PB/nut butter sand whiches, but Baby Boo wasn't. That was until one day we were making nut butter cookies and she wanted to try the peanut butter, so I let her.

She made me repeatedly dip that little spatula into the jar asking for "more" each time. Now, if I tell her there is Peanut butter (or any other nut butter) in her sand which (her favorite is Almond/sunflower butter with bananas and chia seeds) she eats it right up, and sometimes licks the bread! Whatever works right?

:-)

Actually now she prefers pancakes topped with a nut butter rather than Maple Syrup!

Chunky Monkey Pancakes

I usually always use pre-made pancake mixes because it's a lot easier and time saving. I always buy a 100% whole wheat, buckwheat, spelt or gluten free mix. Then, depending on the amount of servings you are making, add some non dairy milk, an egg (or chia/flax egg) a little bit of cinnamon and banana chunks. Cook on stove, then top with creamy nut butter and serve.

Another benefit to cooking with your children is that they are more likely to want to try the finished product since they helped bring it together. A favorite of Baby Boo's to make is muffins, which she is constantly cooking in her own mini kitchen.

Chocolate Chip Blueberry Banana Muffins

I originally posted this recipe on my Facebook page. For the recipe, click HERE.

And lastly, don't be afraid to give them a bite of food that you make for yourself. A lot of times Baby Boo is so curious as to what the adults are eating and would rather try our food, which has resorted in her obsession with avocados and hummus.

Recently I let her try a cereal I was making for myself quite often, and now she is addicted just like her mama!

Popped Amaranth Cereal

Sweetened with a drizzle of Maple Syrup and Fresh Blueberries

In a medium/high heated saucepan add 1-2 TB. amaranth. Put a lid on the pan and shake the pan around on top of the heat. Soon after, you will hear a popping noise like popcorn. After 15-30 seconds, the amaranth will have been all the way popped, it will look puffed and white, and then pour it into a bowl. Continue to pop more amaranth until you have reached the amount you wish. For better instructions on popped amaranth cereal check it out HERE from edible perspective!

Everything on this page is nearly a suggestion, not something that works for every child. I've known mom's with kids who could place anything and everything in front of their children and they would have no problem eating it, and to those mom's I say, "You are so freakin' lucky!" :-)

Whether or not your child is a picky eater or not, the main thing I want you to take from this post are these few things:

And more importantly....

I hope this post what somewhat helpful to new mom's out there. I tried to touch base on lot's of information, but I couldn't hit everything. So these are the topics I feel have stood out the most to be and worked best for Baby Boo. Talk with your doctors first before anything, and take into account your own motherly instincts and your child's needs. You can't go wrong when your trying to do what is best for your child! :-)

Now..I'm semi glad this whole post is done because I am so ready to get back to regular posting and normal food....

:-)

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.

2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)

Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.

3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!

4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.

5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.

6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.

7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:

8. Next, roll out the dough to desired thickness.

9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.

Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...

10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).

Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.

11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.

12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)

13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.

14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!

All about Green Drinks 101

November 15, 2011 Arielle

**Update: I have had a lot of questions regarding the type of blender I use to make green smoothies. I've always used a Vitamix. Click HERE to see the Vitamix. If that one is too pricey, I've also successfully used my Magic Bullet Blender for years, link HERE ."** (affiliate links)

_______________________________________________________________________

The thought of eating vegetables can be gag-worthy to some...

But the idea of DRINKING your vegetables can sound just down right repulsive.

If you would have asked me 5 years ago to drink a green smoothie I would have laughed in your face than had nightmares for 6 months after that. They are down right scary.

Oddly enough, not only do I now eat my veggies, but I drink tons of them too. Trust me. I gots me lots a friends....(And good Engrish too...)

And if somebody asked me what is ONE thing they could do differently to adapt a healthier eating lifestyle, I would beg them to drink a green smoothie everyday. It's the one thing that I believe can have a major impact on your diet and change the way you feel.

But what exactly are the benefits of drinking green?

Improved digestive system

Better energy

Opportunity to give your body nutrients it most likely wouldn't receive on a regular basis

Being able to eat raw veggies(w/o a cup of ranch dressing on the side.)

-Weight loss

-Fight off sickness

-Sleep improvement

-Rid your body of toxins

-Essential vitamins, nutrients, and minerals

-Helps your kids (and hubby's!) get their veggies

-Fast to make AND healthy!

The list goes on and on....

But sometimes the benefits are not enough to convince somebody to drink green. Sure it's good for you, but is it really worth stomaching something that can taste so freak nastay?

That's where your wrong my friends...Because I am here to tell you I have never tried a green drink I didn't like.(And trust me...I've had my fair share of green drink varieties.) With the right ingredients, knowledge, and helpful perks, green drinks can taste more like a regular smoothie(even a dessert one) without even noticing the hint of any vegetables!

First, let's start with the veggies:

Spinach is an obvious choice when it comes to drinking greens. It's a very mild tasting green, so a lot of people love to use it. On top of that, it's a familiar ingredient. People are scared of it, but not too scared since they know a little bit about it. I think spinach is a GREAT green to add in smoothies, but I think sometimes we get stuck in a rut of ONLY using spinach. There are SO many other veggies out there that have different types of vitamins, minerals, and nutrients that our bodies need.

Here are my favorite veggies to use as of right now:

Spinach

Kale (no stems, just leaves. Stems are stanky!)

Rainbow and Green Chard

Collard Greens

Dandelion Greens (Just a little, it can tend to me strong)

Mustard Greens (just a little, it kind of has a kick.)

Cucumbers

Carrots

Beets

Avocados

Pumpkin Puree

*Remember to wash your greens to get rid of dirt and yucky stuff! (Yes, I said yucky. So professional.)

And to store greens properly, I just wash them, dry, and then put them in labeled zip lock bags with a paper towel.

Perfect for portioning sizes for smoothies and what not!

Next Step: Add your fruit!

Veggies aren't the only thing that you can add to your green drink. I especially love adding fruit!

Fruit is a great way to add a natural sweetness to your drink, giving it a 'smoothie' like taste, and hiding the taste of some of those veggies. Not too mention fruit is another great way to get in some extra goodness like antioxidants and fiber!

Here is some of my top fruits to add in smoothies. And fruit will do, it just depends on your liking. For more tropical flavors choose things like mangos, oranges, pineapples, etc...

Bananas (GREAT sweetener! Also does well hiding those veggies!)

Cherries

Strawberries

Blueberries

Blackberries

Raspberries

Mangos

Pears

Pineapples

Peaches

Orange Juice (Fresh squeezed)

Pomegranates

Grapes

Apples

Next, give that smoothie some VA VA- VOOM!

Here is where you can go above and beyond a strawberry banana smoothie, and move onto a sweet almond cherry coconut bliss smoothie. The world is your...green drink? That made no sense, but are you catching my drift? There are many little things we can add to our green drinks to give them that extra flair that will make them more desirable to drink. No one ever said no to a chocolate PB drink! And if they did, well then...I'm speechless. :-)

Here are some things to add to those green drinks to give them some extra OOMPH!

Nut Butters (Almond Butter, Peanut Butter, Walnut Butter, Sunflower Butter...etc. Great source of protein and healthy fats!)

Nuts (Don't have the butta', then just throw in a few nuts!)

Cocoa Powder (Chocolate...Heck yes!)

Carob Powder

Oatmeal (Bring on the hearty breakfast grains!)

Almond Extract

Vanilla Extract

Spices (cinnamon, nutmeg, ginger)

Mint Leaves

Basil Leaves

Coconut Milk

Orange Juice (If you combine coconut milk and Oj, you get a creamsicle taste!)

Cocoa nibs

Dark chocolate chips

PB pong balls or Fudge Balls or S'more Balls

Apple Butter

Pumpkin Butter

Lemon, Lime

Ginger

Don't forget those added bonus:

Every green drink needs those few added bonuses that will boost their nutrient value even more!

Here are my favorite little added bonuses:

Chia Seeds

Ground Flax seeds

Protein Powder (I love to use a plant based protein powder. My favorite brand is Sun Warrior!)

Choice of Liquid (whether it be non dairy milk, reg. milk, water, etc.)

Lastly if needed, add a sweetener.

I've gotten to the point where I don't usually need a sweetener, especially if I have loaded it with fruit. But the more stronger tasting veggies like beets, I tend to add a little bit to sweeten the drink to my liking.

Here are my favorite go-to natural sweeteners:

100% Pure Maple Syrup

Agave Nectar

Raw Honey

Dates

Stevia

So where to begin?

Start simple. Add ingredients you are familiar with, and slowly each time add in different things to get used to. You will adjust smoothies to your taste buds preferences, and in time find what is right for you!

Here are a few recipes to get you started!

Beginners Green Drink

1 C. non diary milk

2 C. spinach

1 frozen banana

1 TB. Chia Seeds

1 tsp. Sweetener of choice

1tsp. vanilla

Ice

Optional: Peanut Butter

Tropical Cream Green Drink

1/2 C. fresh OJ

1/2 C.-1 C. coconut milk

1 C. spinach

1 C. kale

1 frozen banana

1/2 c. frozen pineapple, mango, or peaches

1 tsp. vanilla

2 TB. coconut flakes

ice

Red Velvet Smoothie

1 C. non dairy milk

1 medium beet peeled, steamed, and chopped

1/3 c. frozen raspberries, cherries, or strawberries

1 frozen banana

4 TB. cocoa powder

4 pitted dates

1 TB. chia seeds

2 tsp. sweetener of choice

1 tsp. vanilla

ice

PICTURE

Green Smoothies are great for breakfast! Baby Boo has one pretty much every morning, it's her favorite thing to have!

Here is a typical smoothie for Boo. It's loaded with healthy fats, protein, greens, and tons of vitamins and minerals!!

Princess Bliss Avocado Green Smoothie

1 C. milk of choice (I used coconut-from a carton, not a can.)

1 frozen banana

1/2 frozen avocado

1/2 c. kale

1/4 c. oats

1/4 c. vanilla yogurt (soy or reg.)

1 TB. Chia seeds

1 TB. almond butter

1 tsp. vanilla

1 TB. maple syrup (Boo really doesn't need a sweetener because she can't tell the difference, but for older kids you could add a little more than 1 TB.)

ice

Then this morning for breakfast the three of us split this smoothie:

My husband said it was the BEST smoothie he has ever had...And trust me, those words don't always come out of his mouth...

SHOCKER! :-)

Chocolatey Chocolate Green Smoothie

1 c. milk of choice

handful spinach

handful kale

handful chard

1/4 c. dandelion greens (just the leaves)

1 frozen banana

handful frozen cherries

4 spoonfuls cocoa powder

2 TB. almond butter

1 TB. chia seeds

2 TB. agave nectar

2 c. ice

A lot of times I make more than enough smoothie, so I just freeze the extra in an ice cube tray and use them for another day! That way, when I am in a hurry I just throw some in a blender with some milk and voila!

Whew! That was a LONG post! Don't be afraid to try a green drink! If anything, you won't regret the way it will make you feel on a regular basis. :-)

For additional recipes, just go to my recipes tab underneath the header and click on green drinks!

Have a great day!! :-)

Apple Butter

September 22, 2011 Arielle

I have always been in love with fall.

The leaves changing color and the weather getting cooler.

Along with tons of apples, squash, and pumpkin!

And cute sweaters and boots that I will never be able to afford.. :)

Unfortunately I live in a city where there really isn't seasons. The leaves might change colors, and the weather might require a sweater in the evening, but today when I looked at my car thermometer it read 97 degrees.

I know I'm crazy not to enjoy a summer vacation all year long, but I've lived in both extremes.

Really hot and really cold, and I can officially say that a little bit of both would be perfect. :-)

So for now, we do what we can and play in dog bowls filled with ice...

White trash activity? Maybe...

And instead of cider we drink milkshakes.

(Recipe soon!)

We also like to unhinge our jaws and eat huge honeycrisp apples...

And eat apple pie with our hands...

The same hands used to play in the dog bowl with...

Delicious AND nutritious!

Oh, and I may have gone a tad bit "Fall" crazy, and bought an 8 pound bag of honey crisp apples, but I had one thing on my mind...

Apple Butter!

Ever since the amazing Angela from Oh She Glows made it, I couldn't stop thinking about it! I fell in LOVE with Pumpkin Butter last year, and knew that apple butter would be just...dare I say..if not MORE amazing..!!

Let me just say this...it was!

Slow Cooker Apple Butter

*This is one of my favorite seasonal dishes to date! So sweet and delicious, and no one would guess that it isn't sugar heavy like other apple butter recipes!

This could also, I assume, be made over stove top.*

Makes about 7 cups

Ingredients:

6 pounds apples(I used honey crisp)

1/3 C. 100% pure maple syrup

1/3 C. sucanat or brown sugar

1/2 C. apple cider

1 TB. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

Directions:

1. Wash, peel, and dice your apples and place in the crock pot. Add all other ingredients and mix until combined.

2. Turn crock pot on to high heat for one hour, then after that hour turn to low for....16-22 hours!! (I know this sounds crazy friends, but I promise you it's worth the wait. I did this in about 19 hours.)

3. Continually stir and mix every so often. Here is what it looked like after 6 hours:

4. Here is what it looked like at 19 hours:

5. From here, you can still cook the apple butter longer until its condensed completely, but we had to leave the house for a while, and I didn't want the crock pot on the whole time we were gone. So at this point, I pureed it in my blender to give it the smooth butter consistency.

Before blending:

After blending:

6. It took me about 3 minutes to blend until smooth and creamy, but other blenders might take longer/faster. This also depends on your consistency preference.

7. For storing your apple butter, you have different options. You can either can it,(instructions on canning found HERE), or you can store it in the refrigerator. I'm not really sure how long it would last in the refrigerator, but I am assuming a few weeks. Of coarse...If you take one bite of this, it probably won't last very long...

There are SOO many ideas, when it comes to using Apple Butter:

Ice Cream

Toast

Smoothies/Milkshakes

Oatmeal

Sandwhiches

Pasta(a little tablespoon or so might give it an interesting kick)

Desserts Galore!

You could also definitely bake with it as well! Trust me, you could get pretty creative. :-)

My favorite way to eat apple butter is by funnel..You know, funnel in mouth, pouring can of butter into funnel...butter flowing into mouth...

You get the idea..

Baby Boo's favorite way to eat it is with her hands..

Go figure.

Just as long as they are clean from dog bowls, that's alright with me... ;-)

Strawberry Lime Pancakes

September 12, 2011 Arielle

My man loves sports.

(Ok, I promise this post isn't going to be a way of complaining about football and how fantasy drafts have over taken our lives...But holy pop tart, I'm about ready to throw our TV off the balcony next time I hear that damn ESPN theme song.)

Du du du du dududududu DUUUUUHHH!!!

Ok, I'm over it.

I try my best though to humor the hubs when a game is on, usually rooting for the opposite team to kick his teams trash, along with shouting, "Who the heck it THAT?? He's hot!! Spandex was a great choice!"

I really hope we have a boy some day...

You actually have to kind of feel bad for the hubby, since I for one have a giant fear for round flying objects, and Baby Boo likes to put her Daddy's football in her baby stroller and feed it a Ba Ba...

But more so because for the past 3 years, my Italian stallion has worked his booty off in grad school.

And about a month ago, the Hubby finally graduated after what seemed an eternity, and now he has been studying like a mad man so he can pass his boards and licensing exams.

He is almost there.

We've talked about going on some long tropical vacation after everything is said and done, but by the look of our bank account, and the rate I keep buying organic strawberries..

The farthest we can go is our backyard.

So, I did what I could, and put those 10 dollar basket of strawberries to use, and brought a little bit tropical paradise to our morning breakfast table...

Strawberry Lime Pancakes

Ingredients:

1 1/4 C. whole grain baking/pancake mix

1/4 C. mashed strawberries

1/4 C. chopped strawberries

1/4 C. silken tofu

1 C. coconut milk

zest and juice of 2 limes

2 TB. vanilla

1 scoop vanilla protein powder

1/4 C. coconut

(tsp-TB.agave/maple syrup optional)

Directions:

Mix all ingredients until fully combined. Heat a griddle and spray with non stick spray. When grill is hot, pour batter onto grill using a measuring cup. Cook for a few minutes on each side, or until each side is golden brown. Serve with strawberries, coconut, and lime zest.

Can you feel the warm sun?

I know I do! And it's not just because my husband refuses to turn on our air conditioning, despite it being 146 degrees out side!

I'm sorry, I tend to exaggerate a tad.

It get's worse the longer I go without a vacation.

Luckily these pancakes saved my life!

Now...

If only they could trade the whole wiping Butt Paste on Baby Boo's booty, for wiping baby oil on the hubs in Cancun....

**************************

Hey Guys!

Run on over to Get Healthy With Heather! I have a guest post on there today that may satisfy a tasty craving...hint (cookie dough) :)

Apple Cinnamon Breakfast/Snack Cake Bars

August 29, 2011 Arielle

Some times mama's need breaks from their everyday scheduled happenings.

And this weekend, that's just what this Mama got.

And I hate to call it a "break", because I really don't ever need a break from this little angel...

But I did need to get stuff done..And when Baby Boo is around, it's all play and no work! :)

Tough life huh.

So off to grandmothers house went Baby Boo...and I was left alone tend to my list.

Yes..This was on my list.

I then did something that I normally only do at the gym..or if hubby is talking..

I put on my headphones and listened to music.

Don't judge.

That's when things started to get a little crazy...

I think I've killed off one to many brain cells with all the spray painting I've been doing...

And the neighbors are starting to look at me funny...

Hell...They started questioning my sanity when I started taking pictures on my front patio of food...

"But, I'm a blogger..."

Then I made hubby get in on the action..Because there is nothing sexier than a man with a spray can...

That is, until I realized how "particular" I am about my projects, and the last thing I needed was the back of our bench reading, "hubby was here..."

So I sent him upstairs to do something that really turned me on:

Is anybody gettin' hot N' bothered, or is it just me?

Next, we added a few random touches to Miss. Prada's room...

Tutorials coming later :)

And after that..

Do you really care?

The rest is pretty boring..But our breakfast the next day, now that's a different story!

We threw everything out the door! No rules, no regulations..

And ate cake..

Apple Cinnamon Breakfast(or snack) Cake Bars

Ingredients:

3 gala apples, finely shredded

1/2 C. dates, chopped

1/4 C. honey

1/4 C. water

1 tsp. cornstarch

1/2 tsp. cinnamon

1 1/2 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

dash of salt.

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

2 TB. ground flax seeds

1/4 C. + 1/8 C. canola Oil

1/8 C. applesauce

1/4 C. non dairy milk

1/4 C. apple juice

1/4 C. organic sugar

Directions: (Oven temp 350)

1. Combine shredded apples, dates, honey, water, cornstarch, and 1/2 tsp. cinnamon in a pot. Stir mixture, and heat until it bubbles, then reduce to a simmer for 8-10 minutes. Once done, puree in a food processor until smooth, like applesauce. Set aside.

2. Mix dry flour, baking soda, baking powder, and spices in a separate bowl. Set aside.

3. Mix flax seeds, oil, applesauce, milk, juice, and sugar in a bowl. Stir until combined. Add wet to dry and mix until fully incorporated. Batter will be super thick.

4. Fold in apples/date puree into thick batter. Fold ingredients together until fully incorporated.

5. In a prepared 8X8 pan covered in parchment paper, pour batter into pan and bake in preheated oven for 20-25 minutes. (i did 22)

6. Once done, let cool and then remove bars from pan.

7. Drizzle with some Maple Cream Sauce(with tons of added cinnamon)

8. Eat Cake.

Eat cake for breakfast.

Then snack...

Lunch...

Snack...

And finally dinner.

Then as soon as you go back for dessert, you find only one piece left.

But luckily, it's just in time to share said cake with someone special.

So happy Baby Boo is home now!

I was starting to get real bored around here!!

I think I'm beginning to understand the real reason why the neighbors are always staring...

Eggless Sweet Potato Spice French Toast w/ Spiced Maple Cream Syrup

August 10, 2011 Arielle

They say to win over a man's heart, is through his stomach.

And the way to a woman's heart is...

I looked this answer up.

Let's just say, no one knows.

And my husband might say, neither do the woman.

But, I have always had a place in my heart for food. And to me, there is nothing sexier than a man in the kitchen.

That's right.

You can bet your bottom dollar that when Curtis Stone comes on TV with that Australian accent that you'll be hearing Praises and Hallelujahs followed by, "Hubby, you just don't understand..."

And we can all guess that if Matthew McConaughey came out with a cookbook,

Well..

It be like my version of a calendar full of shirtless fireman...Wooh! Somebody hose me down!

Ok, so let's rewind to 4 years ago when the Hubby and I were dating.

We had done all the "normal" dates..movies, cuddling, bowling, makin' out, dinner, makin' out...

and we were searching for something different.

So I told boyfriend, future hubs, to make me dinner.He agreed, and I couldn't have been more excited!

I thought of all the possibilities of what it could be.

Salad, Pasta, Bread, you know the typical "guy" meal...what about a pizza? Will there be chocolate? Are we going to watch a movie with Matthew McConaughey afterwards?

Then when I arrived at my sweet little buttercups apartment, a place where you don't use the bathroom, don't look in the toilet, wash your hands after touching everything, and don't ask when's the last time that was washed...

BF/Hubs sat me down at the counter, placed a container of "questionable" syrup next to me and said, "I hope you like french toast!"

And ever since then..that's all it's ever been. :)

Despite it being the only meal that Hubby knows how to make, and that I'm a little worried if I ever leave Baby Boo for a couple days, he makes a mean french toast.

I don't know if it's because it's all he lived off in college, but if you haven't guess already, it's his favorite meal. If he had it his way he would have cereal for breakfast, Taco Bell for Lunch, and French Toast for dinner..Oh and have a heart attack by midnight.

Which is why, as his Wifey I've decided to let the Hubby retire of French Toast making for the time being, and make him a version of his favorite classic, minus the clogged arteries.

Eggless Sweet Potato Spice French Toast with Spiced Maple Cream Syrup

Ingredients:

1 Sweet Potato (Peeled, the microwaved for 4 minutes)

1 1/2 C. Coconut Milk (or other non dairy milk)

2 tsp. Molasses

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Nutmeg

Bread

Directions:

1. After Sweet potato is peeled and microwaved, puree potato with the rest of the ingredients(besides bread( in a blender until smooth.

2. Dip Bread in batter until coated(Do not soak the bread). You can also spread mixture on each side of bread. Since it is eggless, this will cook differently, so make sure you don't soak the bread to much or else it won't cook fully) and place on heated/buttered pan. Cook about 2-4 minutes on each side, or until golden brown. Serve with Warm Spiced Maple Cream Syrup.

Spiced Maple Cream Syrup

Adapted from:Eat Drink and be Vegan cookbook

Ingredients:

1/3 C. Non Dairy Butter or Organic Butter

1/2 C. Maple Syrup

1 pkg. Silken Tofu Firm (I used Lite)

1 tsp. Molasses

dash of salt

1/4 tsp. Nutmeg

1/2 tsp. Cinnamon

Directions:

1. In a saucepan, heat maple syrup and butter until butter is melted. Then transfer to a food processor with the rest of the ingredients and blend until smooth.

2. Next, stick your face in, and inhale syrup until you pass out in a coma.

2. Serve warm with Sweet Potato French Toast.

The.Best.French.Toast.I.Have.Ever.Had.

Sorry hubby.

It was a cross between a Matthew McConaughey cookbook and chocolate.

Ya.

That's huge!

With each bite I screamed.

And with each lick(or slurp) of that Spiced Maple Cream Syrup..my eyes rolled to the back of my head, along with a scream of "HOLY SHIPBALLS."

And then I gave some to Baby Boo..

I cut her toast in strips, because she likes to dip it in the Syrup.

But dipping turned into screaming, because all she wanted to do was stick her hand in the syrup bowl.

Yes..syrup bowl.

And as I looked at hubby, hoping he somewhat loved my version of his favorite food, he kindly replied..

"Can you make this tomorrow for dinner?"

And I've never been more honored to say, Yes.

SEARCH THE BLOG

Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

**This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

Scoop cookies onto a baking sheet fitting with parchment paper.

Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

It also taste delicious with a spoonful of nut butter spread on top as well!

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!