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Posts Tagged ‘kitchen’

Healthy snack for toddlers (and mom and dad too): chocolate almond no-bake snack bites

It was hot and humid today, around 38 degrees with the humidex. Like a greenhouse. Hot, sticky, uncomfortable.

Bee had played outside in the morning. It was after nap. I didn’t feel like going outside, and didn’t want Bee running around our sunny backyard in the heat. I had to find an indoor activity before letting her loose for some more fresh air.

Meanwhile I’m on a mission to stock up on healthy snacks. We’ve been in a snack rut, relying on what I considered “less bad” packaged goods from the store shelves. They did the trick — and I still have them as back-up — but I knew I could do much better and provide Bee with healthy, wholesome, homemade snacks.

The no-bake energy bites recipe I came across earlier this week (thanks to a Facebook post by Raspberry Kids) was the perfect activity.

I switched up the ingredients to come up with my own version for Bee. She loves them! I think both David and I will be snacking on them too — they seriously satisfy any sweet tooth. They are super easy to make too. Next time I’ll double the recipe!

Toddler making no-bake snack bites

After pouring the ingredients in the bowl and pushing the button to pulse, Bee tests the resulting mixture… many times!

Recipe: Chocolate Almond No-Bake Snack Bites

Makes 25-30 snack bites (approx. 1-inch balls).

1 cup old-fashioned rolled oats
2/3 cup finely shredded unsweetened coconut, toasted (I toast mine approx. 12 minutes at 325° F, stirring every 4 minutes)
1/4 cup ground almonds
1/4 cup ground flaxseed
1/3 cup cacao (I use a raw cacao)
1/2 cup finely chopped dried pear or apricot
1/2 cup almond butter
1/4 cup honey
1 tsp vanilla

Combine all ingredients in a bowl. Mix until well combined. Form 1-inch balls. [If the mixture seems sticky and difficult to shape into balls, then refrigerate for 30 minutes before making the balls.] Refrigerate or freeze.

[I used a food processor, because I wanted the oatmeal to be a bit finer. The method is the same: combine all ingredients in the bowl. Pulse to combine, scraping down the sides if necessary to make sure all ingredients are well mixed.]

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HomemadeSpeltWaffle

My breakfast this morning. Just what I needed to turn my day around!

Some days get off to a rocky start. Usually earlier than anticipated, on a day when I already feel more tired than usual.

Immediately there’s a conflict of needs: bright-eyed (or crying) Bee needs/wants me for something, and I just want/need to sleep a little longer. Then a bunch of other things annoy me too — all those little things that add extra motions to my morning on a day when I’m moving in slow motion.

Yes, I know, it’s all a state of mind. I choose whether to smile or to frown. And only I can change my approach to the day and the way I interact with the people around me.

If I haven’t been able to make the shift by breakfast time, then the first meal of the day needs to be a waffle. Having a homemade waffle for breakfast is my reset button. Even when I’m already in a brighter mood by the time I get to the kitchen, a waffle will give me the final boost.

We make waffles on weekends, a double recipe, and freeze the extras. It’s easy to reheat a waffle in the toaster oven. I like to eat mine topped with maple syrup, blueberries (and other berries if I happen to have some on hand) and plain yoghurt.

Now that’s a good start to the day!

Recipe: Crispy Spelt Waffles with Oatmeal and Flax Seed

Makes 6-8 waffles.

2 cups spelt flour (if you don’t have spelt flour, use some other kind of flour!)
1/2 cup old-fashioned rolled oats
1/4 cup ground flax seed
1 tbsp sugar
1 tbsp baking powder
2 eggs
1 3/4 cups milk

Preheat waffle iron as per instructions.

Combine all dry ingredients in a bowl. Beat together eggs and milk in a second bowl. Pour wet ingredients into dry and combine until just mixed.

Prepare waffles as per your waffle iron’s instructions.

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Chocolate beet muffin made with hazelnuts, hemp hearts and avocado instead of oil/butterSometimes recipes I work out in my head turn out beautifully. This chocolate beet muffin recipe is one of them!

I’ve wanted to try a chocolate beet recipe for a while. I used my Banana Carrot Muffin recipe as a starting point, swapping the beets for the carrots, adding cacao, and tweaking other ingredients to complement the chocolate and beet flavours. Instead of ground flax seed, I used ground hemp hearts. In place of ground almonds, I used ground toasted hazelnuts. I replaced the dates with prunes.

I’ve also been reading about using avocados in baking to substitute some or all of the fat in a recipe. The ripe avocado I had on hand made its way into the muffins too.

These chocolate beet muffins are healthful and satisfying, gently sweetened (read: may not satisfy a sweet tooth). The flavours of all ingredients come through, including the earthiness of the beets, without it being off-putting.

Recipe: Chocolate Beet Muffins

I made a combination of mini and regular size muffins; the recipe made 24 mini muffins and 9 regular-size muffins. These muffins are dense and moist, and taste better the day after baking. I suggest refrigerating or freezing them for longer storage. 

Dry:
2/3 cup whole wheat flour
2/3 cup old fashioned oats
2/3 cup ground toasted hazelnuts
1/4 cup ground hemp hearts
1/2 cup unsweetened shredded coconut
1/2 cup cacao
1 tbsp baking powder
1/2 tsp salt
1 cup chopped pitted prunes
3/4 cup chopped walnuts

Wet:
3 eggs
3 ripe bananas, mashed
1 medium-large ripe avocado, mashed
1/4 cup maple syrup
2 tsp lemon juice
1 tsp vanilla
2 medium-small beets, finely grated

Preheat oven to 350° F. Line/grease 12 regular size muffin cups (or combination of mini and regular-size muffin cups).

In a bowl, combine all dry ingredients. Combine all wet ingredients in a second bowl. The chopped prunes will tend to stick together. With your fingers separate them once they are in the flour mixture; coating each piece with the flour mixture will prevent them from sticking together.

Pour wet ingredients into dry, and blend until flour mixture is just moistened.

Fill muffin cups. Bake 35-40 minutes or until tester comes out clean. (Mini muffins will be done sooner, in approx. 30-35 minutes.)

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Breastfeeding toddler

My view several times per day. (Not easy to snap a picture of an easily distracted and very-interested-in-the-camera toddler while breastfeeding!)

Before having Bee, I wasn’t committed to breastfeeding. I’d heard stories of problems and pain. I thought “If it works, then good. If it doesn’t, oh well.”

Yet here I am with a 19-month old nursling, who shows no signs of giving up the boob. Nor do I have a need to stop nursing her for the time being. In fact, I’m happy to continue breastfeeding her for the health benefits to both her and myself until there is a compelling reason or circumstance for me to stop.

I feel lucky that I never had any breastfeeding problems, though the path was a bit rocky sometimes.

Like most new mothers who are feeding on demand, it started with having to get used to being in constant demand, coupled with uncertainty. The nagging question of “Am I doing it right?” despite the fact that Bee was gaining weight regularly. Then it was getting over my hang up of breastfeeding in public. Since I overcame that discomfort, it’s been smooth sailing.

I also feel lucky to live in a neighbourhood, and be part of a community, that is open and supportive of breastfeeding.  All of my closest momfriends are still breastfeeding their toddlers.

One of my momfriends decided that this extended breastfeeding was worthy of celebration. Last Sunday I was invited to a “boob celebration” along with another still-nursing mother. Of course, husbands (whose breastfeeding support is invaluable) and toddlers (the raison d’être of our breastfeeding) were invited too!

I’d heard of lactation cookies, but had never made any. This event became the perfect opportunity to bake some to share with these lactating ladies. The recipe is a mash-up of the ones I found on Peaceful Parenting and The Progressive Parent. Both sites do a good job of explaining what the key ingredients oats, flax and Brewer’s yeast do to boost milk production — not that we really need the extra help at this point. Aside from the main benefit, I really just wanted them to taste good.

I’m happy with the results, and think they are nourishing cookies for anyone. David and Bee certainly approve, and so do the lactating ladies!

Lactation cookie made with oats, flax and Brewer's yeast to boost milk production, and other ingredients to make them taste good!

Recipe: Lactation Cookies

This recipe makes approx. 5 dozen cookies. These cookies are not overly sweet; they taste “nutritious”. The chocolate chips and dried apricots add sweetness, but if you prefer sweeter cookies, increase the brown sugar to 1 cup.

1 1/2 cups whole wheat flour
3 tbsp Brewer’s yeast
1 tsp baking powder
1 tsp salt
1 tsp each cinnamon, ground ginger
3/4 cup ground/milled flax seed
1/2 cup water
3/4 cup butter, softened
1/2 cup almond butter
3/4 cup brown sugar, packed
2 eggs
1 tbsp molasses
1 tsp vanilla
2 cups old-fashioned rolled oats (not quick cook)
1 cup dark chocolate chips
1 cup chopped almonds (or cashews or macadamia nuts)
3/4 cup chopped dried apricots (or raisins, if you prefer)

Preheat oven to 375° F. Line or grease baking sheets.

In a medium bowl, combine flour, Brewer’s yeast, baking powder, salt and spices.

In a second (small) bowl, combine ground/milled flax seed and water. Mix with a spoon to make a thick paste. As the mixture sits, it will thicken into one lump.

In a third (large) bowl, beat butter until light and fluffy. Add almond butter and beat until combined. Beat in sugar, then eggs one at a time. Mix in flax seed mixture, molasses and vanilla.

Mix in flour mixture, then oats and finally the chocolate chips, chopped almonds and chopped dried apricots.

Make small balls of dough and place on cookie sheet. Press down balls with a spoon or fork. Bake for 8-10 minutes or until golden brown.

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Toddler peeling onions.

Bee focusing on peeling onions. She managed to remove the outer skins.

I always knew I would enjoy motherhood. I felt it would give me the opportunity to do more of some of the things I love, cooking and baking in particular. While it’s taken 18+ months to get to this point — I didn’t necessarily expect to get there sooner — I’m totally loving it: cooking a fresh, interesting and tasty dinner on most nights; trying out new recipes; transforming ideas onto the plate; eating good food! I’m in a real sweet spot, and Bee is playing along.

A good part of our afternoons are spent cooking, and some mornings we bake together. She may spend some time with me at the counter, helping me or playing with food scraps or, her favourite, water. Or she may cook in her own mini kitchen, where I see her imitate what she sees me doing. Or she may simply occupy herself otherwise, checking in with me every so often. The process takes longer, with frequent pauses for various reasons, but the food gets on the table.

Although I sometimes feel guilty that I’m not spending the time playing with Bee, I figure she is seeing a good example of home cooking and learning some valuable skills. Over time, I should be able to involve her more and more.

Toddler making muffins.

Bee stirring (and tasting, of course) the wet ingredients for muffins.

Just the other day we tried a new muffin recipe together. It’s been a long time since I got excited about a muffin recipe (probably not since I came up with the date and cranberry muffins with oatmeal streusel topping), but these banana carrot muffins are stellar!

I’m always searching for recipes with low/no sugar or tweaking them to reduce the amount of sugar. Too often recipes have too much sugar, which is not only bad for us but also, in my opinion, masks the other flavours. This recipe gets just the right amount of sweetness from bananas, dates and a touch of maple syrup, and includes a lot of healthy ingredients. I can’t get enough of them, and Bee is a fan too. Another sweet spot!

Banana carrot muffins.

Recipe: Banana Carrot Muffins

This recipe is adapted from Dr. Weil’s Carrot-Banana Muffin recipe. I made a combination of mini and regular size muffins; the recipe made 24 mini muffins and 9 regular-size muffins. 

Dry:
2/3 cup whole wheat flour
2/3 cup old fashioned oats
2/3 cup ground almonds/almond meal
1/4 cup ground flax seed
1/2 cup unsweetened shredded coconut
1 tsp each cinnamon, cardamom, ginger
1 tbsp baking powder
1/2 tsp salt
1 cup chopped pitted dates
3/4 cup chopped walnuts

Wet:
3 eggs
3 ripe bananas, mashed
1/4 cup vegetable oil
1 1/2 tbsp maple syrup
2 tsp lemon juice
1 tsp vanilla
2 medium carrots, finely grated

Preheat oven to 350° F. Line/grease 12 regular size muffin cups (or combination of mini and regular-size muffin cups).

In a bowl, combine all dry ingredients. Combine all wet ingredients in a second bowl. The chopped dates will tend to stick together. With your fingers separate them once they are in the flour mixture; coating each piece with the flour mixture will prevent them from sticking together.

Pour wet ingredients into dry, and blend until flour mixture is just moistened.

Fill muffin cups. Bake 30-35 minutes or until golden brown and tester comes out clean. (Mini muffins will be done sooner, in approx. 25 minutes.)

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Carrot Ginger SoupThe food processor is escaping the cupboard and seeing the light of day more often lately. First oatmeal raisin cookies, then carrot ginger soup.

I was starting the soup later than expected, and didn’t know if Bee would be patient enough to allow me to chop the carrots and prepare the other ingredients. Out came the food processor, and we grated all the vegetables, as well as the ginger and onion in a couple of minutes, together!

Another bonus: having the vegetables cut so finely sped up the cooking time and made the soup easier and quicker to blend before serving.

Recipe: Carrot Ginger Food Processor Soup

6 large carrots, peeled
1 small yam or sweet potato, peeled
1 2-inch piece of ginger, peeled
1 small onion, peeled
1 tsp coriander seed
1-2 tbsp oil
Approx. 2 litres water or vegetable broth
Vegetable bouillon cube (if using water)
3/4 cup cooked millet (optional, gives some body and added nutritional value to the soup)
Salt and pepper to taste
Fresh cilantro for serving (optional)

Toast coriander seed until fragrant in pot intended to make soup. Remove from heat and grind using a mortar and pestle or spice grinder.

Grate carrots, sweet potato/yam, ginger and onion using food processor.

Heat oil in pot. Add grated vegetable, ginger and onion mixture and ground coriander. Cook for 5 minutes.

Add water or vegetable broth to cover generously. If using water, then add vegetable bouillon cube (I use a bit less than the recommended amount for the quantity of water). Add cooked millet. Stir to combine and bring soup to a simmer.

Simmer soup until vegetables are tender. Blend soup using an immersion blender or blender. Season with salt and pepper to taste.

Sprinkle with chopped fresh cilantro to serve.

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Stack of oatmeal raisin food processor cookies.Bee – that’s Baby’s new blog handle, since she isn’t really a baby anymore, and busy like a bee – and I made cookies recently. We used a food processor.

Using this kitchen appliance works well for us at this stage (17 months). Bee likes pouring things from one container into another and pushing buttons. She also likes putting together the different parts of the food processor (minus the blade of course). For me, the mess is minimal and I don’t have to pull away while mixing to make sure she doesn’t get her fingers caught in the beaters.

Toddler eating butter while making food processor cookies.

Bee likes butter!

We made cookies based on the Wannabe Cape Breton Oat Cakes recipe. While she played with some of the dough (much tastier than regular playdough!), I rolled out the dough and cut out cookies.

Toddler playing with dough, real dough.

Bee playing with the dough, lots of flavour and texture!

I rolled the dough quite thin, so the result was more like a sweet cracker – quite addictive, I must say. Hard to eat just one! Bee liked them too, so this recipe is a win. I’ll make them again, and maybe swap the raisins for cut up dried pears, dates or apricots, or even some chocolate chips.

Oatmeal raisin food processor cookies, kind of like a sweet cracker.

Oatmeal raisin food processor cookies, kind of like a sweet cracker.

Recipe: Oatmeal Raisin Food Processor Cookies

2 cups flour (I use whole spelt flour)
1/4 tsp each cinnamon, ginger and cardamom
1/2 cup brown sugar, loosely packed
1 tsp baking powder
1/2 tsp salt
2 cups old fashioned oats
3/4 cup raisins
1 cup butter, cut into small pieces
1/3 cup cold water

Preheat oven to 375° F. Line baking sheets with parchment paper.

Pour flour, spices, brown sugar, salt and baking powder into food processor. Pulse to combine. Add old fashioned oats and raisins. Pulse to combine.

Add butter pieces and pulse until mixture resembles coarse meal. While running the food processor, slowly add water. Stop processing once the dough starts coming together.

Flour counter. Turn dough out onto floured counter. It will be crumbly. Knead lightly and briefly until it comes together. [Give some dough to your child for play.]

Roll out dough to a 1/4″ thickness. Cut into squares/rectangles/whatever shape you desire. (I tried using a cookie cutter, but it didn’t work well because of the oatmeal in the dough.) Place cookies on prepared baking sheets.

Bake 8-10 minutes or until light brown.

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