family meals

Carrot and Banana Pancakes

Stack of fluffy homemade carrot banana pancakes on a blue plate, golden brown and freshly cooked
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When my kids were younger, I was ashamed they didn’t eat vegetables – I mean I’m still a little ashamed. Now that they are older, they do eat string beans, carrots and broccoli (patting my shoulder). I used to make these carrot and banana pancakes when they were small, and it was always a hit. Now that they actually eat carrots, I make pancakes with Super Green Powder from the Vitamin Shoppe (which you can also add into this recipe).

  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup steamed and pureed carrots
  • 1 banana
  • 1 egg
  • 1/2 cup yogurt
  • 1/4 cup milk
  • maple syrup (to taste)
  • 1 tbsp coconut oil or any oil (virgin for subtle coconut flavor)

Mix dry ingredients together: Flour, baking powder, baking soda, salt, cinnamon, nutmeg

In a separate bowl mix together the wet ingredients: Pureed carrots, banana, egg, yogurt, milk and maple syrup.

I always put my sweetener (in this case maple syrup) in the batter, so my kids never got used to slathering their pancakes in syrup. Its sweet enough this way and at least you have control of the sugar.

Pureeing the carrots is easy – wash and peel the skin (you can leave the skin on if you want for more nutrients). Cut and steam until soft then put them in a food processor. Mix the dry into the wet ingredients and in a hot pan with coconut oil, add the batter.

Enjoy!

Stack of fluffy homemade carrot banana pancakes on a blue plate, golden brown and freshly cooked

Healthy Oatmeal Cookies

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  • 3 cups oats
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 stick of softened butter
  • 3/4 cup sugar (or other sweeteners)
  • 1 egg
  • 1/2 cup milk
  • 1 cup shredded coconut
  • 1-1/2 cups shredding carrots

Combine all dry ingredients: Oats, flour, baking powder, cinnamon, nutmeg and salt

Whip the softened butter and add sugar. Once fully combined, add the egg.

Add dry to the wet ingredients and mix until completely combined. Then add milk, coconut and carrots.

Spoon cookie dough onto a cookie sheet and bake at 350 degrees for about 10-15 mins depending on oven.

Homemade oatmeal cookies baked until golden brown and served on a plate

Pea and Oatmeal Muffins

Homemade pea and oatmeal muffins on a plate with soft texture and wholesome ingredients
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When my son was small, he refused to eat any vegetables (he still does) – except carrots. There were only so many carrots a child should eat before they turn orange, so I created this recipe to introduce a different vegetable. To our surprise he loved them.

  • 2 cups pea puree
    • steam or boil peas and add about 1/2 cup of water (directions below)
  • 2 eggs
  • 1/2 stick butter
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract (I use pure vanilla extract)
  • 1 cup oats
  • 1 cup flour
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Preheat oven to 310 degrees.

Cook the peas for about 5 minutes then shock them in ice cold water and drain. Place the peas in a food processor or blender with about 1/2 cup water.

Set peas aside and start mixing the dry ingredient: Oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In a separate bowl, whip the softened butter and start adding the wet ingredients: Eggs, vanilla extract, maple syrup and peas.

Once the wet ingredients are combined, slowly add the dry ingredients into the wet ingredients.

Fill a greased muffin tin approx. 3/4 the way up and cook for about 20-25 minutes.

We start to check on anything baking as soon as we start smelling it. Stick a knife in the middle of the muffin and if comes out clean, its done.

Enjoy!

Homemade pea and oatmeal muffins on a plate with soft texture and wholesome ingredients

Bagel Chip Recipe

Homemade bagel chips baked until crispy and golden, served in a bowl
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  • 6 bagels
  • 1/2 cup oil
  • spices below depending on sweet or savory
  • bread knife or serrated knife

Savory Bagels:

  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary or thyme
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Sweet Bagels

  • 2 tsps sugar
  • 1 tsp cinnamon

Preheat oven at 350 degrees.

The secret to this recipe is not cutting the bagels too thick and making sure all the pieces are cut evenly – which is why i suggest using a bread or serrated knife.

Cover the sliced bagels in the oil and then add the spices whether its savory or sweet. Once the bagel pieces are evenly coated, place then in one layer onto a baking sheet. It takes about 10 minutes depending on your oven, but sometimes it goes a little faster expected so don’t wander away from the oven for too long.

Enjoy!

Homemade bagel chips baked until golden and crispy, served in a bowl

Squash Mac and Cheese Recipe

Healthy mac and cheese made with squash, creamy sauce, and pasta in a bow
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This was one of my daughters’ favorite dishes as a little kid (and a favorite for my cousin too). They had no idea there was squash in it – the squash is so mild it blends in well. You can add as much or as little squash as you want – this is the amount I was able to get away with without her noticing the vegetable.

  • 2 cups dry pasta (shells or elbow)
  • 1-1/2 cup roasted squash (butternut or acorn squash work well)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk (or milk subtitute)
  • 8 oz cheese (combination of cheddar and gouda is delicious)
  • salt and pepper to taste

Preheat oven to 350 degrees.

Poke a few holes in the squash and roast in the oven on a baking sheet until soft (about 45 minutes to one hour)

Cook pasta according to directions on the box – add a little salt and mix every so often so they don’t stick together.

In a saucepan, melt butter then slowly whisk in flour. Keep whisking over low heat for about 2 minutes. When the flour and butter are smooth, slowly whisk in the milk. Continue to cook and whisk for about another minute. Make sure there are no clumps (you can add some of the pasta water in to make the mixture smooth if needed) then add the cheese. When the cheese is completely melted and combined, add in the cooked pasta. Add salt and paper to taste.

Enjoy!

Healthy mac and cheese made with squash, creamy sauce, and pasta in a bow

Sneaky Yam, Carrot and Zucchini Belgian Waffle Recipe

Homemade veggie Belgian waffles with a soft texture, made with vegetables and served on a plate
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This is a sneaky, but delicious recipe. The kids didn’t have a clue how healthy these waffles were. I would freeze them and pop them into the toaster when we needed a quick breakfast.

  • 2 whole yams
  • 2 cups shredded zucchini (about 2-3)
  • 2 cups shredded carrots (about 5 carrots)
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 cups milk
  • 2 eggs
  • 1/4 cup sugar (or alternative sweetener)
  • 1/4 cup oil
  • 1 tsp vanilla

Preheat the oven to 350 degrees.

Poke a few holes in the yams and bake on a baking sheet for about one hour. While you are waiting for the yams, shred the carrots and zucchini.

When the yams are soft, peel the skin off and mash. Combine the mashed yams, shredded carrots and zucchini.

In a separate bowl, mix the dry ingredients together: flour, baking powder, salt, cinnamon, nutmeg, ginger.

In another bowl mix together the wet ingredients: Milk, eggs, sugar, oil and vanilla.

Combine the vegetables in with the wet ingredients and then slowly mix in the dry ingredients. Add to a greased waffle maker and cook until crispy.

Enjoy!

Homemade veggie Belgian waffles with a soft texture, made with vegetables and served on a plate