Bunny Smoothie

Bunny Smoothie

It wasn’t until I hit my 30s (and when I had my babies) did I really start to care about the medicinal properties of food. How do I pack the most nutrients into every meal, and still make it enjoyable for all?

Today we hit the jackpot. Yes, it took time and effort (and a few extra dishes), but it’s the best feeling to know they had a healthy snack. A fun combination of highly nutritious veggies and fruit blended into a sweet and tangy smoothie. We lovingly named this concoction, Bunny Smoothie.

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Blood Orange, Pineapple, Carrot, Ginger, Turmeric and Ice.

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Grandma DiDi began by juicing the carrot, ginger and turmeric.

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Then we added the pineapple, orange and ice to the blender.

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Our kitchen has another chef these days. She can’t really cook, but she likes to observe. We place her in her highchair to keep her contained and give her pieces of whatever we are cooking.

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The cub added the carrot, ginger and turmeric juice to the blender.

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and Grandma DiDi blended it up! Look at that vibrant color!

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A tasty and nutritious treat for both cubs in their new bunny cups. Happy Easter!

 

Bunny Smoothie

Ingredients

  • 1 1/2 cups pineapple, cubed
  • 4 blood oranges, peeled
  • 1 inch ginger, peeled
  • 1/2 inch turmeric, peeled
  • 3 very large carrots, juiced (pulped discarded)
  • 4 cubes of ice

Directions

  1. Begin by preparing all the fruit and veggies.
  2. Juice carrots, ginger and turmeric together, discard the pulp.
  3. Place cubed pineapple and peeled orange in a good blender (we used a vitamix)
  4. Add carrot juice mix to blender with 4-5 ice cubes and blend thoroughly
  5. Enjoy!

Note – You can freeze pineapple if you plan ahead and eliminate the ice.

Lemon Brownies

Lemon Brownies

Just in time for Easter we made a sweet and tangy lemon treat! Our uncle recently brought us a bunch of lemons from his house so we wanted to use them before they went bad.

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Is there a better smell than a freshly zested lemon? It’s a welcome sign of Spring time and we are thankful we have plenty.

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After we zested lots of lemons, it was time to juice them. We also have peace of mind that these lemons are grown without pesticides. Our uncle grows them himself, a trained arborist, and lover of all flora.

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In goes the flour. The cub makes sure it doesn’t dust up into her face.

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Next the lemon jest. She is loving all the smells.

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Measuring is her favorite! In goes the baking powder.

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The cub took a new step in her cooking journey. She was brave and helped crack an egg. The cub has always approached every new situation in her life with caution. (I’m a thankful mom for this) The sharp edges hurt her fingers but she repositioned and did it. She felt so accomplished!

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So excited to dump her first cracked egg into the bowl.

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Another first for her is using the mixer on her own. Clearly she was having a good time.

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Whipped to perfection. The cub takes so much pride with each task. She feels a part of our community when she helps in the kitchen, or around the house. We are firm believers that if she knows she’s a working member of our community, she will have greater respect and love for her home (and meals!)

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Licking the mixer… nothing better!

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Grandma DiDi quickly made the icing and the cub helped spread it over the baked, but cooled lemon brownies.

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This photo speaks for itself! Happy Easter everyone!

Lemon Brownies

(recipe from https://kitchenfunwithmy3sons.com/lemon-brownies/, made with love by the cub)

Ingredients

Brownie Ingredients

  • 1 C unsalted butter softened
  • 1 1/2 C sugar
  • 2 tbsp lemon zest
  • 4 large eggs
  • 2 tbsp fresh lemon juice
  • 1 1/2 C flour
  • 1 tsp baking powder

Lemon Glaze Ingredients

  • 1 1/2 C powdered sugar
  • 3 tbsp fresh lemon juice
  • 4 tbsp lemon zest

Directions

  1. Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
  2. Using a large bowl, whisk together the flour and baking powder
  3. Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy
  4. Beat in eggs, one at a time until combined
  5. Gradually beat in the dry ingredients until combined
  6. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.

  7. Allow to completely cool on the counter

  8. Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined
  9. Pour the glaze over the lemon bars and spread evenly
  10. Allow to harden overnight before enjoying  ( we couldn’t wait that long…)

Spinach Pancakes

Spinach Pancakes

St. Patty’s Day inspired pancakes! The cub loved making them! Although she doesn’t quite understand how Irish she is, she will soon. And hopefully she takes pride in this fun holiday for years to come!

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To start, we added LOTS of spinach to a blender to make our pancakes extra green (and healthy)!

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Grandma DiDi demonstrates how to crack an egg. The cub will be doing it on her own soon.

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She carefully added all the ingredients.

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And tasted them too!

Spinach6When her dominate hand was busy with the “taster” spoon the Cub adapted by using her left hand.

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In goes the wet ingredients with the dry.

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After they cook on the griddle, the cub helps use the shamrock cookie cutter to make clover pancakes.

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Honestly, not the prettiest green pancakes, but that didn’t affect the taste. Happy St. Patrick’s Day!

Spinach Pancakes

(adapted from superhealthykids.com)

Ingredients

  • 4 cups fresh spinach
  • 2 large eggs
  • 1 TBSP coconut oil
  • 1 tsp vanilla extract
  • 2 TBSP honey
  • 1/2 cup plain greek yogurt
  • 1/4 cup almond milk
  • 1 1/2 cup flour (we used almond but I think using half almond and half wheat or cassava would work well)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

 

Directions: 

  1. In good blender put first seven ingredients in and blend until smooth
  2. In a bowl whisk all dry ingredients until mixed
  3. Add the wet ingredients from blender into the dry and mix well
  4. Cook on well heated griddle that has been lightly greased with oil of choice

Note:  These did turn out quite dark and I believe it was the almond and spinach mix but they weren’t burnt and the Cub “LOVED” them. Since our newest Cub addition isn’t allowed to have honey yet we will make them with maple which would be a perfect substitution.

 

Mini BBQ Meatloaf Bites

Mini BBQ Meatloaf Bites

Our little cub is growing up fast and that means we can be more creative in the kitchen for her. We love Jenna Helwig’s Real Baby Food cookbook. We used it when the cub was a baby and love it even more with our second baby. The cub helped make her mini turkey meatloaf bites.

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The Cub and Grandma DiDi got started by greasing the mini muffin tin pan. Grandma DiDi was having a little too much fun with the oil spray. ha!

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Time to make the BBQ sauce! SQUEEZE!

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One of the cubs favorite ingredients – maple syrup! It gives the meatballs a sweetness that any cub would love!

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It’s always important to taste your creations. Grandma DiDi’s signature move is to taste test with a finger lick. The cub is taking it all in.

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Now that they have perfected the sauce, it’s time to add it to the meat.

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The cub has been a little fashionista lately and insists on dressing herself. Girl moms, I know you hear me! Todays outfit is three skirts layered.

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Back to cooking… time to make the meatballs. The cub loves the texture.

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Grandma DiDi shows her how to roll them into balls. The cub is doing an excellent job.

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It’s very important to wash your hands after handling meat! Scrub, scrub, scrub!

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After she washed up, it’s time to brush the remaining BBQ sauce on the meatballs.

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Baked to perfection!

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A perfect serving size for baby cub. We break them up into tiny pieces for her to grab with her pincher finger and thumb. We store them in the freezer and pull one out to for an easy dinner option. Makes a perfect meal paired with a vegetable and some fruit.

Mini BBQ Meatloaf Bites

(adapted from Real Baby Food Cookbook )

Ingredients

  • 2/3 cup ketchup
  • 6 tbsp maple syrup
  • 1 1/2 tbsp white wine vinegar
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tsp paprika
  • 1 egg
  • 1 lbs. ground turkey
  • 1/2 dried breadcrumbs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

 

Directions: 

  1. Preheat oven to 350 degrees F.
  2. Grease muffin pan or generously spray the cub like Grandma DiDi!
  3. In a small bowl, make the BBQ sauce by mixing the ketchup, maple syrup, vinegar, Worcestershire and paprika.
  4. Beat the egg into large bowl and add the turkey meat, breadcrumbs, onion and  garlic powders and half the BBQ sauce. Mix well with hands.
  5. Divide the turkey mixture evenly among the muffin cups. Brush the top with the remaining BBQ sauce.
  6. Bake for 25 to 30 minutes or until the internal temperature of each meatloaf reaches 165 degrees F.

Note: We store in the fridge in air tight container for 4 days or in the freezer for 3 months.  Also, you can lessen any of the spices if you feel it’s too much for your little one.

 

 

Sweet Potato Brownies

Sweet Potato Brownies

Wow, Wow, Wow, these are good! They are sweet, moist and have the perfect amount of chocolate flavor to satisfy any sweet tooth!

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The cub began by mashing one whole avocado. Grandma Didi pre-cooked and mashed one sweet potato to save on timing. You have to work quickly when cooking with young children.

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We were out of jared applesauce so we used our squeeze pouches. The cub loved this task!

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Proud of her stirring skills – she hasn’t questioned why they look nothing like brownies.

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Learning to crack and egg isn’t easy, but you have to start somewhere. She’s almost got it.

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The kitchen has gained a new member. Little cub is crawling and wants to be part of the action. She’s already a great eater! We haven’t really found anything she hates and we can’t wait for her to start cooking one day.

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In goes the arrowroot, baking soda and salt!

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We had a cloud of chocolate cocoa powder after dumping it in from too high!

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Now they are looking like brownies! Cooking with kids is not always perfect. You must be flexible to your environment and what works best for the child. The cub needed a break so Grandma Didi demonstrated the next step. Nothing was lost in this experience.

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After baking in the oven, perfect little brownies were formed. They are so delicious. We handed them out to some family members and their jaws dropped when they found out what they were made of and that they had no refined sugar. You need to make these!

 

Sweet Potato Brownies

(adapted from https://draxe.com/recipe/sweet-potato-brownies)

Ingredients

  • 1 avocado
  • 1 cup cooked sweet potato puree
  • 1/2 cup applesauce
  • 1/4 – 1/2 cup agave (original recipe called for honey)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cup almond flour (original recipe called for coconut flour)
  • 2 tablespoons arrowroot
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • Optional –  nuts, chocolate chips, etc

 

Directions: 

  1. Preheat oven to 375 degrees F.
  2. Grease 8×8 pan with coconut oil(or other oil) and line it with parchment paper.
  3. In a bowl, combine avocado, sweet potato, applesauce, agave and vanilla. Once creamy, add in cacao powder.
  4. Add in eggs one at a time.
  5. In a separate bowl, combine  flour, arrowroot flour, salt and baking soda.
  6. Combine both mixtures until smooth.
  7. Transfer to greased pan and bake for 25–35 minutes.

Immune Boosting Popsicles

Immune Boosting Popsicles

Preschool germs! Yuck! They are inevitable and impossible to avoid, but our hope is that if we eat the right diet we can reduce our chances of getting sick.

“Let food be thy medicine, let medicine be thy food.” – Hippocrates

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The Cub loves popsicles, so what better way to get her to eat a mixture of foods that will help improve her immune system. Let’s break down the ingredients.

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We began by removing the skin from the turmeric. Warning: it stains! So this was a job for Grandma DiDi! Did you know Tumeric contains bioactive compounds with powerful medicinal properties? Turmeric may be the most effective nutritional supplement in existence.

We used another powerful spice, ginger, which is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. We peeled the ginger as well and chopped it up. The cub added it to the blender.

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We juiced Cara Cara oranges and lemons, both packed full of Vitamin C. A necessary vitamin to fight colds. Plus, they are juicy and sweet! And the Cubs personal favorite, Mangos! She chopped the meat and placed it in the blender.

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The Cub gets help from Grandma DiDi squeezing the juice of the oranges and lemon.

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And of course, she had to try the oranges for herself!

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And the mango. Yum!

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Next we add the honey. Honey is packed full of antioxidants. This powerhouse phytonutrient can have antibacterial properties and is a great sugar substitute.

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After all the ingredients were added, little cub joined to blend it up. She loves the noise and the vibration of the blender.

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After all was blended until smooth, we poured the mixture into our Tovolo popsicle molds.

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Into the freezer they go.

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Immune Boosting Popsicles (recipe from relish.com)

Ingredients

  • tablespoons lemon juice
  • 1/4 cup orange juice
  • cups diced mango
  • 1 2-inch piece of ginger root, peeled and roughly chopped
  • 1 2-inch piece of turmeric, peeled and roughly chopped (OR 2 tbsp ground turmeric)
  • 1/3 cup honey

 

Directions: 

  1. Combine all ingredients in a food processor or blender. Blend until smooth. Pour into popsicle molds and place in the freezer.
  2. When ready to enjoy, run pop molds under warm water to release the popsicles.

Chocolate Applesauce Cake

Chocolate Applesauce Cake

When we started this blog a little over a year ago, we hoped to build an online archive of new and old recipes for our family as well as make memories along the way. We’ve done just that, and this recipe is one that has been passed down through the generations in our family. You’ll even see from the directions that you just kind of need to know it to make it. From this Christmas forward, we hope to carry on the tradition of handing out these delicious Chocolate Applesauce Cakes to our dear friends and family.

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Decked out in her Christmas red, The Cub helps scoop the flour.

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“Grandma, you scoop and I’ll level,” proclaims The Cub.

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Next they added the cocoa. The Cub added, “Like the movie Coco!”

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This recipe includes all the yummy spices that make up the season. Together they sniffed the allspice.

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In goes the applesauce with a plop!

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Th cub uses her William Sonoma Lil’ Bear spatula to taste test the batter! Cub approved!

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Stir, stir, stir!

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The cub then adds in the raisins. We had half a bag left so we just let her dump them in.

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Working on her knife skills, The Cub helped chop some walnuts. She’s getting so good at chopping and enjoys it too!

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After the batter is mixed well, The Cub and Grandma DiDi added the batter to the greased mini loaf pans. The Cub is careful not to spill any.

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Cooked to perfection! With a hint of chocolate and a whole lot of Christmas spice! We hope you share our favorite holiday recipe for your loved ones! And if you do, we would love to see your finished product. Tag us #thekitchencub.

 

Chocolate Applesauce Cake

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1 TBSP cornstarch
  • 2 TBSP cocoa
  • 1 tsp salt, cinnamon, clove, allspice and nutmeg
  • 2 tsp baking soda
  • 2 cups applesauce
  • ½ cup shortening (canola oil)
  • 1 cup raisins, golden or regular
  • 1 cup walnuts, chopped

These are the directions that were passed down… 

  1. Mix all together and pour into greased loaf pan and bake in 350 oven for approximately 1 hour. 

 

Directions we actually used: 

  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, mix flour, sugar, cornstarch, baking soda, cocoa, salt, cinnamon, clove, allspice and nutmeg.
  3. Add applesauce and oil and mix until batter is well blended.
  4. Add raisin and walnuts.
  5. Grease each pan with cooking oil. Pour batter into loaf pan making sure not to overfill as the bread will rise.
  6. For mini loaf tins bake for 30 minutes or until toothpick runs clean.  If using whole loaf pan, bake for approximately 1 hour.
  7. Cool for 20 mins and serve! Wrap in plastic wrap and store in the fridge for a week or freeze for up to 3 months.