I don't know about you all out there, but the summer has flown by for me... I didn't realize how little I've blogged but I guess it's just the sign of spending wonderful time outdoors and not in front of the computer :)
The weather is still warm here for a bit longer and my daughter has been loving our homemade "ice-smoothies" as she calls them, so I thought I would share our recipe for them. We often drink green smoothies for breakfast so I just froze them and they make an awesome treat packed with great nutrients and delicious too! Adding and avocado makes it extra creamy and a little less icy than if you just freeze liquids so I really love having it in there. Of course you can add/subtract whatever you like but I find this balance to be not too sweet but still fruity and cooling.
Creamy Green Popsicles
2 leaves kale (aproximately 2 cups)
1 cup organic spinach
1 avocado
1 cup coconut milk (canned is creamier)
1 apple (sliced, cored)
3 clementine oranges
1 cup mango
2 Tbsp ground chia seeds
1 tsp Spirulina powder
Blend all ingredients in your blender until smooth. Pour into Ice Pop Molds and freeze upright for a few hours or overnight.
Since having my daughter I feel that a lot of my recipes have shifted quite a bit- I've moved towards simpler foods that are prepared quickly but can be adapted for whatever mood you're in.
When I found out that my daughter had an egg allergy it wasn't a huge issue for me since I was already familiar with egg replacers, but definitely flexed my cooking/baking muscles a bit more than normal! My daughter eats a lot. A LOT :) So I'm always looking for snacks that I can give her without compromising our desire to have her eat healthy. As I've mentioned in other posts like this one or this one, finding snack foods for little ones that aren't full of fillers, sugars, or fortified with unnecessary vitamins is quite difficult!
I had spotted Dr. Praeger's spinach littles and broccoli littles in the store, but they had egg whites in them so that was a no-go. I adapted the ingredients a bit to suit our tastes, but you can of course adjust the seasoning to you or your child's preferences- we tend to like food with a lot of spice (my daughter included). I make a bunch and just store them in the freezer (info below) to re-heat whenever she needs a quick and healthy snack.
A note about shapes: This recipe does take a bit of work if you wish to make shapes like I did in the pictures. If not, just plop little portions onto your baking sheet and bake! You can also use a mini cupcake tray or silicone cupcake holders. I used a Mini Noah's Ark cookie cutter set that I found at Joann Fabric (also available at Amazon as well as one of my favorites. If you have high cookie cutters just be aware that cooking time will vary.
Spinach Bites - for babies, toddlers, kids, or anyone!!
1 cup cooked & mashed organic potatoes (2-3 small potatoes or 2 cups raw cubed potatoes)
2 cups frozen organic chopped spinach
2 tsp flax seed meal + 2 Tbsp boiling water (mixed in small bowl)
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp Herbamare Organic Herb Seasoning
1/8 tsp pepper
1/8 tsp sea salt
1 Tbsp Grapeseed or Canola oil
Pre-heat your oven to 350°F.
1. Cook your potatoes in a small pot of boiling water with a bit of salt added. When done, drain and place in a mixing bowl.
2. Steam or lightly cook your spinach. Blend until creamy**. Add to potatoes.
3. Make your flax egg: mix the flax with boiling water and let sit to gel while you prepare the rest of the recipe.
4. Add the spices and oil, mash and stir well. Add the flax egg and stir until combined well.
5. Place on silpat/Silicone Liner or Unbleached Parchment Paper lined baking tray and bake for 40 minutes. Cool on a cooling rack and then serve!
**I usually blend the spinach, but you can also leave it unblended but it will look different and the spinach will be more obvious (see pictures below).
With blended spinach
With un-blended spinach
To store:
Keep in the refrigerator in a sealed container.
To freeze for later snacks- cool and freeze in storage bag/container.
To re-heat:
Place on foil-lined tray in a toaster/convention oven and warm. Alternately, if you run them under cool water for a minute and then place in the toaster oven they thaw MUCH faster and will be ready within a minute or two. I don't have a microwave so I can't tell you how they come out from there :)
it's been a while, but i've been saving a few recipes to post. but before i post a recipe, i just wanted to say how much i enjoyed Trader Joe's Gluten-Free, Dairy Free Pancakes. I made them last weekend for breakfast with a blackberry sauce that i threw together. Very tasty :)
for the sauce i simmered the blackberries, some agave nectar, and some arrowroot starch and then poured over the pancakes.
the other recipe i wanted to share is a rather simple one but one of our very favorites. i know everyone has a hummus recipe they love, but this one has proved to be our favorite and we make it about every week :) it's based on The New Best Recipe cookbook's one, but adjusted to our tastes.
Hummus:
1 (15 oz) can chickpeas, drained and rinsed 2 medium garlic cloves, pressed through garlic press 1/2 tsp salt 1/4 tsp cayenne pepper 3 Tbsp lemon juice 1/4 cup tahini 1/4 cup extra-virgin olive oil 1/4 cup water pine nuts
Process all the ingredients in a food processor until smooth (about 40 seconds). Mix in some pine nuts to taste (we use a lot). If you can wait, transfer to a dish, cover, and refrigerate at least 30 minutes to let the flavors settle and chill. Enjoy!
to make a meal out of it, i add spinach on top that i cooked quickly with salt and pepper (can do it in the microwave if you please) as well as grilled chicken. for the chicken:
i coated chicken breasts in olive oil, then sprinkled cumin, coriander, chili powder, salt, pepper, lemon pepper, and cayenne pepper onto both sides. i have a great grill that i use for chicken all the time (Cuisinart GR-2 Griddler Express Contact Grill). i threw them on there for a few minutes and then cut it up into pieces. layered the chicken on the hummus (you can sprinkle some paprika and olive oil on top of the hummus as well), then the spinach, and a few more pine nuts for garnish, and voila! a simple, but very tasty meal.
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and freeze upright for a few hours or overnight.
as well as one of 
or 
lined baking tray and bake for 40 minutes. Cool on a cooling rack and then serve!
cookbook's one, but adjusted to our tastes.
). i threw them on there for a few minutes and then cut it up into pieces. layered the chicken on the hummus (you can sprinkle some paprika and olive oil on top of the hummus as well), then the spinach, and a few more pine nuts for garnish, and voila! a simple, but very tasty meal.
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