Pea and oatmeal muffins – an easy, nourishing option for kids and family meals
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.
Crispy homemade bagel chips – an easy way to turn leftover bagels into a simple snack
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.
Creamy, healthy mac and cheese with hidden squash—a comforting, family-friendly meal made from simple ingredients
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.
Crispy on the outside, soft on the inside – these veggie Belgian waffles are a fun, wholesome twist on a classic favorite
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.
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