MEET ASTRO NUT

The C Monster loves nuts; he even loves them more when they still have shells on.  I had been looking for a kid friendly nutcracker for him and well we adopted Astro Nut.  He is our friendly little nut crunching robot (as C describes him).  I found him at IQ Living on the Danforth.

CARROTS ANYONE?

You all know my struggle with getting C Monster to try anything. I recently discovered that he is more likely to try a new food if it is julienned. Julienned carrots are now a new staple in his diet. I pre-cut a bunch and store then in an airtight container in the fridge with a little water at the bottom. They will keep fresh for about 3-4 days. 

Asparagus Soup

I still don't understand this one but the Monster ate this soup and even asked for more...

INGREDIENTS:

- 1 tbsp. butter
- 1/2 red onion, diced
- 2 garlic cloves, crushed
- 2 1/2 pounds fresh asparagus, (2 bunches) tops and bottoms trimmed. save tops
- 6 onces potatoes, chopped
- 3 1/2 cups vegetable broth
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried basil
- 1/2 cup cream, (or milk)


METHOD:

1. melt butter in heavy bottom pot on medium heat. Add onions, garlic and saute over medium heat for about 5 minutes. Do not allow garlic to brown.

2. While onions are cooking, cut the asparagus into 3/4 inch pieces. When onions are soft add add asparagus (reserve the tips), potatoes and cook for about 6 minutes. Add broth and raise the heat until soup boils. Once boiling reduce to low and simmer covered for 20 minutes.

3. While soup is cooking, blanch asparagus tips. and place aside for garnish.

4. Once soup is cooked add all remaining ingredients except for asparagus tips. and blend using the emersion blender.

5. toss is the tips and serve.

Strawberry Kiwi Smoothie

Until I tried this smoothy mix I could not get the monster to even touch a kiwi...

INGREDIENTS:

- 1 cup strawberries frozen, partly thawed
- 1 kiwi, peeled and chopped
- 1/2 cup Vanilla yogurt
- 1/2 cup milk
- 1 tbsp. honey


DIRECTION:

Place all ingredients in your emmersion blender cup and mix with immersion blender until smooth.

Apple Pancakes

These are a little finicky to cook but well worth the effort - very yummy.


Ingredients:

1/2 cup all-purpose flour
1 cup whole wheat flour
2 tbsp. Panela
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
2 tbsp. canola oil
400 mL unsweetened applesauce
1/2 tsp. Cinnamon, ground
1/4 cup Milk, add more as needed

Directions:
Measure first 6 ingredients in a bowl and mix.
Add remaining ingredients. Mix until moistened. Drop by about 1/4 cup at a time and cook on a greased frying pan. When bubbles appear and edges look dry, turn and cook other side.
Serve with real maple syrup.

Sweet Potato Whole Wheat Pancakes

This is a Whole Wheat Pancakes recipe that I switched up a bit; you know me it is impossible for me to make pancakes without a veggie in it.

Ingredients:

2 cups milk 

2 tsp apple cider vinegar

1 1/2 cups whole wheat flour

1 cup all-purpose flour

1 tbsp panella

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp canola oil

1 large egg, fork beaten

1 1/2 cup shredded sweet potatoes

Directions:

Combine milk and apple cider vinegar - set aside

Combine both flours, panella , baking powder, Baking soda and salt. 

Add oil, egg and milk mixture - mix well.

Fold in sweet potatoes.

Drop about 1/4 cup batter on hot greased frying pan, cook until edges bubble then flip and cook other side. Serve warm with pure maple syrup.

Peanut Balls

This is a not too sweet yummy desert; I told C Monster that they were candy balls, he bought it; tried one and loved them.  I can bribe him to eat almost anything with the promises of a nut ball. On top of this it is no bake so a great desert to have the little ones help with.

Ingredients:
1/2 cup Smooth Almond Butter
1/2 cup Smooth Peanut Butter
1 cup liquide Honey
1 cup skim milk powder
1 cup puff rice cereal
1 cup graham cracker crumbs
icing sugar - about 1/4 cup

Directions:
Combine almond butter, peanut butter and honey until smooth.  Add milk powder and mix well. Add puff rice cereal and graham crumbs and mix very well. At this point you may need to use your hands and kneed the dough to make sure it is properly blended.

After mixing is done form small balls about 1- 1 1/12 inches in diameter and roll each ball in icing sugar. place in a container and store in the refrigerator. Best served cold.

Nut and Fruit Shake

Ingredients:
1/4 cup chopped walnuts
1 tbsp honey
1 banana
1 cup chopped frozen strawberries
3/4 cup plain yogurt
1/4 cup milk

Directions:
Place in your blender walnuts and process on low until they are all ground up. Add honey, strawberries; process until the strawberries are all broken up and kinda look like sorbet. Add remainder ingredients, scrap down sides of blender then process until juice is smooth.

Enjoy cold, serves 2.

Whole Wheat Banana Bread

My new challenge that I have taken on is modifying my recipes that almost everything that C monster eats has some vegetables hidden in it.  So this last week I took on my grandmother's recipe that C monster already loves and made it better and healthier. The end result is a very tasty banana bread that does not only have banana's but also sweet potato added to the batter.

Classic Banana Bread (my grandmother's recipe)
1/4 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3 small bananas, crushed

New and Improved Banana Bread Recipe

1/4 canola oil

3/4 cup panella

2 eggs

1 1/2 whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 cups mashed bananas (about 2 large)

1 cup shredded sweet potatoes

Directions

Combine all ingredients - mix well, pour batter in greased loaf pan and bake for approximately 1 hour or until cooked.

Maple Syrup

Well this is not a recipe but it's food related.  I just wanted to share with my friends and readers the contact info for what we believe is the best maple syrup we have yet to taste.

McCutcheon's they are a few hours out of Toronto and so worth the trip.  This is a real maple syrup producing facility so don't expect hay rides or any of that. However the it's a family run operation and they are crazy nice.

Check out their site : http://www.mccmaple.com/site/index-2.html

As long as the syrup is ready we will be there next weekend.

Masala Dehydrator Crackers

This is a variation on a recipe I found in Rainbow Live-Food Cusine; I changed the recipe up to reflect items I typically have on my kitchen.

Ingredients:
2 cups flax seeds
1 1/2 cup almonds
2-3 stalks celery
1 cup broccoli sprouts (or sunflower sprouts)
1/4 cup olive oil
3 cup chopped carrots (large chunks)
2 tablespoons lemon juice
1 tablespoon Kosher salt
1 teaspoon ground cumin seeds
1 teaspoon ground ginger
1/2 teaspoon group coriander seeds
2 small garlic cloves
2 teaspoons dried parsley
1 teaspoon masala spice mix

Directions:
Place almonds in 1 1/2 cup of water and soak for 12 hours.
Place flax seeds in 2 cups water and soak for 8 hours.

Once your seeds are done soaking you can start making your crackers. Place drained almonds in food processor along with carrots, garlic, lemon juice and oil. Process until chunky then add remainder or spices and seasonings along with diced celery and sprouts; process until smooth.

Combine in a large bowl the mixture from the food process with the soaked flax seeds, blend well by hand with a spoon.

Spread mixture on your dehydrator trays lined with the Teflex sheet. - 1/4" thick.  I find a large frosting knife works great for doing this.

Dehydrate at 145F for 3 hours; then turn over the crackers  and continue dehydrating at 115F for 6-8 hours until the crackers are ready.

Take the crackers out and snap in smaller pieces.

Sweet potato waffles

Sometimes when the maternal guilt kicks in we have an odd supper like last night. The Monster wanted waffles for supper and well I felt guilty that I had smashed his tea set to smithereens earlier that day...

Ingredients:
2 eggs
1 3/4 cups whole milk
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup mashed cooked sweet potatoes
1 cup whole wheat pastry flour
1/2 cup flax meal
1/4 cup oat bran
1/4 cup all purpose flour
4 teaspoon baking powder
1 tablespoon panella
1/4 teaspoon kosher salt

Directions:
Beat eggs. Add canola oil, vanilla extract, sweet potatoes and mix well. In a separate bowl combine all dry ingredients.  Combine both mixtures until batter is smooth.

Cook in a waffle iron as per your waffle iron directions.

The Perfect Boiled Egg

The C monster just loves boiled eggs, we finally figured out the perfect cooking time for them.  First of all older eggs peel easier then fresh eggs but you can make a boiled egg with both fresh and older eggs. - but not so old that the eggs have spoiled.

I let the monster pick his eggs and gently place them in a pot then he covers his own eggs with water and places the pot on the stove (stove is still turned off).  I them turn on the stove to medium high and bring the pot of water with the eggs to a boil.  Leave it boil for one minute; then cover and remove from heat.

Now you let them sit for a minimum of 12 minutes.  Often I make my eggs in the morning and leave them there till snack or lunch.

Once you are ready to eat them run them under cold water for a few minutes, they will be easier to peel.  Once peeled let your little monster cut them with an egg cutter.  We have the president choice one and just love it.

Voila your 3 year has now helped you cook their own perfect eggs, I find the Monster is more likely to try something if he took part in the cooking.

Organic vs Conventional Foods

There is no doubt about it, organic food is better for the planet and better for us, right? Well, that is what I would like to believe and until someone shows me valid proof otherwise my mind will not be changed. I just don't like the idea that my food took a shower in chemicals before making it to my table.

Over 4 years ago now we made the switch to buying close to 100% organic food for our household; at the time we were DINKS (Dual income, no kids). Things have changed since them we now have a child and I am a SAHM (Stay at home mom) and in the future we would love to add another little monster to the mix.

Strictly buying organic is easier, no need to think and look at list of produce that is "OK to buy conventional" or where something was made or grown; however, if you want to cut down on your grocery cost, and my estimate for us is probably close to 400$ - 500$ a year just on dairy alone, there is stuff you can do.

So, starting this week we are no longer going to buy 100% organic, but buy our groceries selectively. The majority will still be organic, however, we will start buying some conventionally grown produce: the items that have the lowest amount of pesticide residue on them. We'll also start buying conventional dairy products from select countries.

After reviewing information found on various websites, including but not limited to EWG and wiki and the government of Canada sites, this is what I came up with that our family would compromise on.

Vegetables OK to buy conventionally:
Onions
Sweet Corn (Frozen)
Sweet Peas (Frozen)
Asparagus
Cabbage
Eggplant
Sweet Potatoes
Winter Squashes
Broccoli
Hot house vegetables (Canadian)

Fruits OK to buy conventionally:
Avocado
Pineapples
Mango
Kiwi
Cantaloupe (US and Canadian)
Watermelon
Grapefruit
Honeydew
Plums (Canadian)
Cranberries
Bananas

Dairy OK to buy conventionally:
My main concern with dairy is the Bovine Growth Hormone and use of antibiotics.  Luckily for us, in Canada, the BGH is not legal to give to our cattle. Also, farmers have to pump and dump milk when antibiotics are used.

I am not as concerned with making sure the dairy we consume is organic, as the jury is still out as to how much additional benefit organic dairy has for us versus conventional dairy; if the information out there ever changes, we will review our stance on this.

So, as it stands I will be buying conventional milk, cheese, butter, cream as long as the milk it is made from originated from one of the following countries: Canada, Australia, New Zealand, Japan and all European Union countries.

Chewy Chocolate Chip and Kiwi Cookies

If you don't have dried kiwis try substituting dried cranberries, blueberries or cherries for them.

Ingredients:

1 cup butter (at room temperature)
1 1/2 cup panela (packed)
2 eggs
2 teaspoons vanilla extract
3/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups Spelt Flakes
1 cup Semi-Sweet Chocolate chips
1/3 cup dried kiwi (diced)

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).


2. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flours, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the spelt flakes, chocolate chips and kiwi. Drop by heaping spoonfuls onto greased baking sheets.


3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chop Sticks - AKA magic eating device

Trainer chopsticks are like magic.

A few weeks ago I made a trip to T&T Supermarket to pick up some clementines so I could can them. While there, I saw these great trainer chopsticks made out of bamboo - they are basically regular chopsticks with a clip at the top; since I had been looking for some non-plastic trainer chopsticks I picked them up at a whopping price of 2.99$.

Since we have had them, I think C monster has eaten clementines, almonds, raisins, noodles, cake and many other things with them. This is actually how we got him to re-taste clementines after he had taken a 3 week break from wanting to eat them.

Chopsticks may not be the answer to all your toddler eating challenges, but toddlers learn through play. For a non-chopstick household, adding a pair of chopsticks to meal time turn breakfast, lunch or supper into a game.

Just another trick to try with your picky eater.

Vegan / Gluten Free Flax Seeds Crackers

For Christmas this year we got a Excalibur dehydrator and I have been trying all sorts of things in it. One of my biggest success so far are these crackers. C monster will only eat them with cream cheese; however, that's a compromise that I am willing to make. I don't blame him, either, because these crackers are "the bomb" with a thin slice of 5 year old white cheddar. He likes these so much that when I prepared crackers for him the other day, and used some buckwheat crackers we had, he said "non mama, not those ones, the new ones".

Ingredients:

1 1/2 cups flax seeds
1 cup almonds
1 1/2 cup chopped carrots (washed)
1/4 cup parsley
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/2 cup hemp seeds
2 stalks celery (washed)
1 1/2 tablespoons lemon juice
2 teaspoons kosher salt
2 teaspoons nori granules

Directions:

In a large bowl combine flax seeds, sesame seeds, pumpkin seeds and hemp seeds; cover with boiling hot water and let sit for 2 hours.

In a small bowl do the same with almonds.

After the soaking is done place seeds mixture in a large sieve and drain extra water; their probably wont be much.

Combine in food processor almonds, carrots, parsley, celery, lemon juice, salt and nori; process using 15 - 30 second pulses until well combined and minced. You may need to stop and scrape the sides of the food processor from time to time.

Now combine both mixtures and mix well.

Line your dehydrator trays (approximately 4) with the paraflex-style sheets; then spread mixture 1/4" thick. Place in your dehydrator at 145F for 2-3 hours. Then remove the paraflex sheets and continue dehydrating at 115F for 6-8 hours.

Note: Recipe is a modification of "Almond and Seed Crackers" from Rainbow Green Live-Food Cuisine.

Sneaky Pasta and Stir Frys

I just wanted to share this quick note on how to seek a little extra veggies into your toddler on stir fry or pasta nights. I started taking about 1/2 cup of the veggies and sauce for the meal and turning them into what looks like baby food with my immersion blender; I then toss his noodles with a little of this "new sauce". Any extra goes right back in the original dish. In the case of a stir fry it's actually a great way to thicken the sauce naturally without any additives like corn starch.

No need to prep a different sauce for your toddler - one meal for the whole family.

petit et gros "big and small"

First, I am going to say what I am sure you have heard a thousand times -- and said "yeah, right" after, especially if you have a picky eater: Kids learn by example so if you eat a healthy balanced and varied diet they will. I say both 'yes' and 'no' to this.

If you teach by example, your kids are more likely to grow up and be healthy adults. However, just because you eat a macrobiotic organic vegan diet does not necessarily mean your 2 year old will want to do the same.

One thing I recently realized is that new food are scary even if it's a somewhat familiar food that they are used to eating in a juice or in bread or what not. I came to this epiphany at the grocery store a few weeks ago while staring at some exotic fruit like rambutan, dragon fruit and some other thing that was yellow that I can not even remember the name. I was thinking, "I should get some of these to try it would be good for the monster to learn about these" and then said to myself "what if I don't like them?" and went home with only the usual winter fruits in my basket: banana, oranges, clementines, pineapple and mangos.

I have to say now that I am writing this, I promise next week I will buy one item that I have never tried when I do the groceries.

One thing I also noticed over the holidays is that kids like things their size -- small. Often adult things are just too big. For example C monster has child cutlery; a small pillow; smaller dishes; smaller clothing; smaller bed; smaller potty; even a smaller chair and table. I was eating a clementine and my son said "petit like me" this eventually turned into him trying some.

So one way that I came up with; to make foods a little less intimidating for him is find stuff his size. If I make pizza i make a little one just for him (often he evens helps). I have also tried to find small foods: quail eggs, clementines, baby carrots, baby bananas. The next thing I think I may try is baby cucumbers and baby red peppers; I'm also looking forward to the summer to try kiwi berries with him. Not everything is a success but he is usually interested enough in the tiny foods that he will at least try them. For the record, the quail eggs, clementines and bananas are a success. The carrots, I can get him to eat one here and there so it's a success in the making.

When I'm getting him to try the food the first time, it often helps if both Geoff and I sit down with a regular version of the food and we all try it together. Of course both Geoff and I say "yummy" and "I like this" and ask him "do you like..."?

Variety is the Key

One of the things we noticed is C Monster is more likely to try something new if it looks like something he is used to.

For example, we can almost always get him to try any white coloured cheese as he knows he likes cheese.

We can get him to try almost any kind of yogurt as he like yogurt.

We can get him to try almost any kind of crackers.

He likes fries so if I cut other things in fry shapes and cook them like fries; he will try them.

He likes rice so I can get him to try other things that look like rice such as quinoa, wheat berries, orzo and barley.

He likes eggs so we got him quail eggs. - I think he like quail eggs even more then chicken eggs.

He does not always love the item we trick him in trying but at least he is trying them and the key to developing a toddlers palate is to get them to taste more and more things.

To get him to eat something new we often tell him it's what he is used to and then after he has had it a few times we would say this kind of rice is called quinoa or that flavour of yogurt is raspberry. If he has already had the item 2 or 3 times he no longer cares that it was not what he though it was he just knows he likes it.

Helping kids learn about healthy foods...

I have started talking to C monster about food, and what is good food and not-so-good food, why we buy organic, why I grow my own food and so on. When we do groceries and he asks for something, we talk about it. For example, if he wants a Reese peanut butter cup instead of just saying no straight out, we talk about it. I ask him if it's healthy, if it's going to make him grow big and so on. I suggest other food that are better for him, such a bag of cashews or yogurt. Or even suggest that we buy what we need to make a healthier organic version of the treat he wanted at home. I find these discussions avoid melt downs and also are the building blocks for him to understand what a healthy diet is.

Of course, he still gets treats sometimes, but instead of buying a big candy bar we get a small individual fair trade chocolate; since these are harder to find it does not happen that often. I am actually surprised with how much the monster already understands about fair trade and organic. The other day he told me that we don't get those apples because their was pesticides on them - "mama, not these pommes yucky on them, these OK mama?"

I also found a few games that are about food "let's go shopping" by Haba and "The Picnic Game" by eeBoo. "Let's go shopping" can be played as young as 2 1/2.

I particularly like "The Picnic Game" as the goal of the game is to collect one item from the following categories, desert, fruit, vegetable, main course, drink, plate and cutlery. This helps kids understand that their are various categories of food.

Another activity I have started to do with him is his Food Guide. I created a simple food guide with envelopes and cards that he can move around to count what he has eaten in one day. I actually find some days this helps to get him to eat -- other days he could not care about it. However it's a great help to us as throughout the day I just need to glance over at it to remind myself what else C Monster should eat for the day. Eventually I want to re-do it so it has a separate fruit and vegetable categories but I wanted to get him used to the 4 basic food guide categories first.

Dried Vegetables Flakes

My newest weapon in my kitchen-device arsenal is my dehydrator — thanks mom! At Christmas we got an Excalibur; with that name it really sounds like a weapon.

One thing I like having in the house is dried vegetable flakes. You might ask, "what does one do with these other then make soup?" I place about 2-3 tablespoons in my homemade pizza dough. That way his cheese pizza is really a veggie and cheese pizza. You can also toss them in crackers or soups.

Now you ask "why make your own?" Well, the vegetable flakes you buy at the store often have preservatives added and home-made ones just taste better.

In the summer when the vegetables needed for this are at their lowest in cost I will probably make a huge batch but until then I will make a little as I need it.

Ingredients:

2 carrots

1 red bell pepper

1/2 red onion

1 handfull dried mixed mushrooms (about 1/4 cup)

1 small zucchini

Directions:

Slice all of your fresh vegetables. The trick for dehydrating is to try to cut them all the same thickness. Once they are all sliced; place them on your dehydrator trays in a single layer (no overlapping). I like to do one tray for each type of vegetable. If you are lucky enough to have a dehydrator with a temperature dial set it at 125˚F. Check it after about 4 hours your carrots will probably be done but the rest will probably need some extra time maybe 2 more hours or so.

Once they are done they should feel completely dry and crisp.

Using scissors cut them in small little squares. Do the same with the dried mushrooms.

Now you have home-made dried vegetable flakes; store them in an airtight container and use as needed. This recipe made about 3/4 cups.

Yet another successful smoothie

Another version of "jus vert" this one is nice and sweet due to the OJ and mangos.

Ingredients:

1/2 cup frozen mangos
1/2 cup frozen pears
2 cubes spinach
1/2 cup orange juice

Directions:

Take all frozen ingredients out the night before and place in a bowl in the refrigerator overnight.  In the morning add the orange juice and process with your immersion blender until smooth.

Serve immediately.

Manuka Honey in Ice Tea

So, you ask, where have we been? Well, we all got sick, one by one, with the flu.

One of the things I like doing when I am sick is take some Manuka Honey you want to make sure you get the highest active number that you can find.

To get it in my son when he is feeling under the weather, I make a great berry iced tea.  The tea blend I use is called Fruit Explosion from the Tea Emporium.  I make a large tea pot, about 1.5 litres, and then pour it in a heat resistant glass container and add 3 tablespoons Manuka Honey.  Let it chill to room temperature and then transfer in the refrigerator. Once cold, offer a glass now and then to your toddler.

One thing that is amazing about this tea is that it is sweet naturally, it almost has a kool-aid like taste.

Smoothies

Here are a couple other smoothies that have been a success with the monster this past week...

Kiwi Banana

Ingredients:
1 banana peeled
2 kiwis peeled
1/2 cup orange juice

Directions:
Put everything in your blender and process until smooth.

Raspberry Avocado

Ingredients:
1/2 cup orange juice
3/4 cup water
1 cup frozen raspberries
1/2 avocado peeled and pitted

Directions:

Put everything in your blender and process until smooth.

Brownies - Take II

This is my second attempt at brownies; they are not as rich as the first one however their is a little more "healthy" stuff hiding in them.  These are not just C Monster approved but also tested and approved by my neighbour's 2 year old that also loved them.  The frosting I made for them is hands down the best chocolate frosting I have ever made.

Brownies II

Brownie Ingredients:

1/2 cup vegan shortening - at room temperature (you can also use regular vegetable shortening)

1 cup white sugar

2 eggs

1 small avocado - pealed and mashed

1 1/2 cup shredded zucchini (mine was frozen)

1 teaspoon vanilla extract.

1/3 cup cocoa powder*

3/4 cup whole wheat flour

1/4 cup hazelnut meal**

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

Frosting Ingredients:

2 tablespoons butter, at room temperature

3 tablespoons unsweetened cocoa powder

1/2 tablespoon honey

1 teaspoon vanilla extract

1/2 small avocado - pealed and mashed

1+ cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 or 9 inch square pan.

2. Mix together shortening, sugar, avocado and 1 teaspoon vanilla - beat until creamy.

3. Beat in eggs and zucchini.

4. Beat in 1/3 cup cocoa, nut meal, salt, and baking powder.

5. Beat in flour.

6. Stir in white chocolate chips

7. Spread batter into prepared pan.

8. Bake in preheated oven for 35 minutes. Do not overcook.

9. To Make Frosting: combine all ingredients and whisk until creamy; I can't remember how much icing sugar I used I started with 1 cup but I think I added about an extra 1/2 cup.  Just keep adding a little at a time until desired consistency is achieved. 

10. Let brownies completely cool, then frost.

11. Cut in squares and enjoy

*The type and brand of cocoa powder one uses can change a recipe so much; some just taste better then others. I love the Camino brand personally:

http://www.lasiembra.com/camino/en/cuisine-camino/cocoa-powder

Though it's not cheap it's well worth the premium.

**Most nut meals can be bought in health food stores however you can also make your own. Check out this website for how to make your own nut meals:

http://www.ehow.com/how_2243930_make-nut-flour.html

Spiced Cake With Vanilla Frosting

Like the brownie recipe I previously posted this is a dessert; it's full of sugar but it also has some nuts, zucchini and other hidden goodness.  So don't let your children or yourself chow down on the whole cake in one sitting.

Spiced Cake

Ingredients

2/3 cup whole wheat bread flour
1/3 cup panela
1 tablespoon flax meal
1 tablespoon oat bran
1/3 cup unsweetened shredded coconut
1/2 cup macadamia nuts
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon kosher salt (use a little less if you are using table salt)
1/3 cup vegetable or canola oil
2 eggs
1 1/2 cups shredded zucchini (I used thawed zucchini that I pre-shredded and froze last summer in 1/2 cup measures)

Directions

1. Pre-heat oven to 350F
2. Spray with oil 9x5 loaf pan and set aside
3. Crush macadamia nuts. Place nuts in ziplock bag and hit over and over with rolling pin or metal measuring spoon until all the nuts are crushed. Be careful not to bust the bag.

4. Combine dry ingredients - the first 13 ingredients - and mix well.
5. Form a well in the centre of the dry ingredient bowl and add remaining 3 ingredients; mix well.
6. Pour batter into greased loaf pan.
7. Bake in pre-heated oven for 45 minutes or until done.
8. Turn out unto cooling rack and serve warm as is or let cool completed then frost with vanilla buttercream frosting or your favourite icing.

Vanilla Frosting

Ingredients

3 cups icing sugar
1 - 100g YoBaby vanilla yogurt
1/4 cup room temperature butter
1 teaspoon pure vanilla extract
1 teaspoon vanilla bean paste

Directions


1. Combine in stand mixer bowl yogurt, both vanillas and butter. Whisk with whisk attachment until smooth about 6-8 minutes.
2. Slowly add icing sugar; once all icing sugar is incorporated whisk on high for 5 minutes.
3. Extra frosting will keep in the freezer in an air-thigh container for about 6 months.

Frosting Direction for Spiced Cake

1. Using a very sharp bread knife cut fully cooled cake in half lengthwise - so you get 2 cakes one top and bottom.  Place top half aside.

2. Take 3/4 cup frosting and 3/4 cup unsweetened shredded coconut and mix well.  Carefully frost bottom layer with this mixture.  I ended up having to much frosting so I put some away in the freezer.

3. Place top half of cake back on and frost top with plain vanilla frosting.  Frost sides if desired (I did not)

"jus vert" AKA avocado smoothie

This morning juice was "jus vert" and avocado, pineapple and mango smoothie. These are super easy to make and healthy for you since the bulk of the smoothies is whole fruit.

"jus vert" - makes 2 servings

ingredients

1/2 of a small ripe avocado (peeled and pitted)
1/2 cup pineapple juice
1 cup frozen or fresh cubed mango (peeled and pitted)

directions

Combine all ingredients in the cup that comes with an immersion blender and blend until creamy and smooth.


Nutritional information
1 1/2 servings of fruit per serving

Snow and Waffles

One of our monster's all-time favourite breakfast food are waffles or in his lingo "dip dip". This morning when we woke up and saw the white snow covered world we knew it was a dip dip kind of morning.

For our waffles we always use the same basic recipe as a guide and change it up a bit. The recipe is originally from Serious Eats; but we have even altered the base recipe as the original one had too much oil and white flour for my liking. So today I present you first our basic waffle recipe and then how we changed it up today...

Basic Dip Dip

Ingredients

• 1 cup all-purpose flour


• 3/4 cup whole wheat pastry flour


• 1 teaspoon baking powder


• 1/4 teaspoon salt


• 2 egg yolks


• 1 3/4 cups milk


• 1/4 cup canola oil


• 2 egg whites

Directions
Combine in first bowl flours, baking powder, salt. Make a well in the centre.
In second bowl beat yolks slightly add milk and oil.
Pour liquid mixture into dry mixture and mix just enough to wet dry ingredients.
In third bowl beat egg whites until they form stiff white peaks.
Gently fold egg whites into other mixture.
Cook as per your waffle iron direction.
Serve with real maple syrup.
Freeze left overs and reheat in toaster oven another day.

Snowy Saturday Morning Dip Dip

I always try to hide healthy stuff in my waffles; I discovered I can put almost anything in them and the monster will still eat waffles. So here is the new ingredient list as per what I made this morning - I want to note that the measurements here are approximations as I just kinda throw everything together.

Ingredients

• 1 cup all-purpose flour


• 1/2 cup whole wheat pastry flour


• 1/2 cup quinoa flakes


• 1 tablespoon quinoa flour


• 1/3 cup crushed almond slivers


• 1 teaspoon baking powder


• 1/4 teaspoon salt


• 3/4 cup finely shredded carrots (about 1 large)


• 2 egg yolks


• 1 3/4 cups milk


• 1/4 cup canola oil


• 2 egg whites

Directions
Follow the directions for the "basic dip dip" adding the new ingredients as follows:

Add the quinoa flakes, quinoa flour, carrots and almonds to the flour mixture.

Shredded carrots; I find the smaller I can make them the more likely my son will not notice them.

For the almonds I just took regular almond slivers and mashed them for a minute or so with the bottom of my measuring cup to make the flakes smaller and less noticeable.

We ended up serving the waffles with maple syrup and having a "jus rose" on the side along with half a banana. Our juice was a mix of milk, orange juice, blueberries, raspberries and a banana; their was suppose to be raspberry yogurt in the juice but the monster decided he wanted to taste the yogurt before it going in the juice and then preceded to eating it all. He also stole my banana during juice making and ate half of it.



I'd like to point out that both the raspberry yogurt and the banana eating was a first for my son; so maybe just maybe all my hard work at ensure that his taste-buds are used to all sorts of flavours is paying off. Here is wishing everyone a late Happy New Year and for my readers in the Toronto Area lots of fun in the snow; I know we enjoyed playing outside this morning after breakfast.