Nut Butter Granola Bars

Nut Butter Granola Bars

After school snacks are pretty essential in our house. And because we can’t take nuts to school, it’s nice to enjoy them when we can. The cub helped Grandma DiDi make some nutty and sweet granola bars.

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In full princess attire, the Cub helped measure out the pecans. We used pecans, pistachios, walnuts and almonds.

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All the ingredients went into the blender.

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Next goes the oats.

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We blended all the nuts until they were finely ground. Careful not to blend too long as it will turn into nut butter.

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Our mixed nuts went into a large bowl where the Cub helped mix them up.

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Next, she whisked the egg while Grandma DiDi heated the honey mixture.

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In goes the warm honey mixture and the egg.

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The Cub helped Grandma DiDi quickly mix all the ingredients together. Looks yummy.

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We spread the gooey mixture into a parchment paper-lined pyrex dish and put them in the oven.

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Cub approved. Our granola bars have been quite a hit for an after school treat!

 

Nut Butter Granola Bars

(recipe from Bon Appetit)

Ingredients

2 cups raw nuts (almonds, walnuts. pistachios, hazelnuts) * We used store bought roasted  nuts and skipped the roasting part of the directions.
1/2 cup raw pumpkin seeds
3 TBSP extra virgin olive oil, plus more for pan
2 cups old fashioned oats, divided
1 1/4 cup dried berries  (tart cherries, raisins, currants, dates, apricots, blueberries)We used wild dried blueberries from Trader Joe’s
3/4 cup natural peanut butter
1/2 cup plus 2 TBSP. honey
1 TBSP kosher salt
2 tsp. vanilla extract
1 large egg

Directions

  1. Preheat oven to 350°. Spread nuts and pumpkin seeds in a 13×9″ baking pan and roast until darkened in color and toasty smelling, 10–12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle.

  2. Reduce oven temperature to 300°. Lightly oil 13×9″ pan and line with parchment paper, leaving an overhang on both long sides. Lightly oil parchment.

  3. Add 1 cup oats to nut mixture in food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.

  4. Pulse any dried fruit larger than a raisin in a food processor (no need to wipe out) until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.

  5. Bring honey, salt, and vanilla to a boil in a medium saucepan (honey will bubble up) over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until honey is foaming vigorously and smells like caramel, about 3 minutes.

  6. Immediately pour honey syrup over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps of nut butter.

  7. Stir egg white with a fork or whisk in a small bowl to liquefy. Add to oat mixture and stir until egg white is no longer visible.

  8. Transfer oat mixture to prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)

  9. Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 8 cuts crosswise will make bars that are about 6½x1″). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.

Carrot Energy Balls

Carrot Energy Balls

We are big fans of The Natural Nurturer. She loads veggies in everything she makes so when we saw her no-bake carrot balls we decided to make it our way with a little help from the cub.

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We started by cleaning the carrots. The cub really likes peeling. The safest way to teach a kid to peel a carrot is to have it flat on the counter and to peel away from their body.

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Use a grater with a handle and make sure it is on a flat non-slip surface. We also taught the cub to hold the end of the carrot and thoroughly explained why the grater could hurt her hands and fingers if they got too close. She did an excellent job completing the task.

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After the carrots were added, the cub added the oats, dates and peanut butter.

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With precision she added the chia seeds and honey.

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A colorful mix of ingredients. No baking – just mix well.

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Grandma Didi had fun teaching the cub how to roll the balls in her palms.

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So much goodness in a bite-sized energy ball.

 

Carrot Energy Balls

(adapted from https://thenaturalnurturer.com/2019/06/12/no-bake-peanut-butter-carrot-balls/)

Ingredients

  • 1/2 cup finely grated carrot (about 1 medium sized carrot)
  • 1/4 cup smooth peanut butter
  • 1/3 cup honey or less
  • 1 cup oats
  • 2 tbsp chia seeds
  • 3 dates pitted and chopped
  • 1/3 cup chocolate chips(mini if you have them)

Directions

  1. Combine the carrots, peanut butter, honey, oats, chia seeds, dates and chocolate chips in a bowl.
  2. Mix until all ingredients are blended evenly.
  3. Chill in your freezer for 30 minutes. This helps make the batter to form into balls easier.
  4. Roll tablespoon size balls between your palms.
  5. Place the balls on a cookie sheet and chill in your freezer for about 2 hours or until firm.

Making Baby Food

Making Baby Food

If you haven’t heard, The Cub was recently promoted to big sister and she’s taking the role very seriously. Among helping with her baths and changing her diaper, the cub loves to feed her a bottle and more recently, solid food.

This week the cub helped prep her little sisters food and she had a friend over to help.

Baby1The cub began by peeling the sweet potatoes. Her friend stood by to watch.

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The cub then chops the sweet potato. Once chopped Grandma DiDi cooked them in small amount of water until they are very soft to the touch.

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After the sweet potatoes had boiled and softened, the cub’s friend took a turn at pureeing the food in a blender.

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Then we poured the mixture into ice cub trays to freeze. Once frozen, pop them out for the perfect portioned meal for your baby.

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Next up, the cub’s little sister gobbled up all the yummy food she helped make for her. Bib not included.

 

Sweet Potato Baby Food

Ingredients

  • 2 cups chopped sweet potato
  • 2+ Tbsp water until you find the right consistency

Directions

  1. Wash sweet potatoes well
  2. Peel sweet potatoes and cut into small chunks
  3. Place chunks into a pan with just enough water to cover potato
  4. Bring to boil and cook until tender, be sure to check on the water level.
  5. Reserve any left over water to use for thinning out the sweet potatoes
  6. Place sweet potato into your blender (we use vitamix) for pureeing and blend.
  7. Add the reserved water or formula/breastmilk as necessary to achieve a smooth, thin consistency

We do this with all veggies and fruit that she can eat.  Just be sure produce is all washed well prior to cooking.

First foods include: Sweet potato, banana, pear, avocado, apple, peas, carrots, butternut squash and oatmeal. As she grows, we will get more creative with her meals and be sure to post our creations.

 

 

Farm Days

Farm Days

Have you visited your local farm lately? We took a trip to ours and learned about veggies, giving back and kindness.

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We danced our way in and were greeted by a wonderful quote.

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“I would like to go to the fields and glean among the ears of grain behind someone who may show me kindness.”

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The greatest part about our local farm is this – they only take pay-what-you-can donations for what you buy. Hard not to want to support such a great cause.

Grandma DiDi shops at this farm weekly and always gives a little extra. She takes the cub from time to time. I hope the cub learns to be as generous as her Grandmother who gives so much to others. And not just with monetary contributions, but with her time. She’s the greatest example of kindness to others.

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“What are these?”, Grandma DiDi asked.  The Cub explained that they were carrots hiding in the dirt!

Teaching youngsters where food comes from gives them greater appreciation and understanding for what they are eating!

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The Cub headed to the chickens to see what they were eating. The farm feeds the chickens all their own produce. On the menu today – eggplant.

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Grandma DiDi explained the difference between curly kale and dinosaur kale. The cub couldn’t wait to try some.

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Fresh produce and sunshine!

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Heading back to the farm stand to buy some produce.

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Grandma DiDi and the cub decide on some dinosaur kale. The cub gets to pick her favorite bunch.

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The Kitchen Cub was here… Get out and support your local farmers. Take your kids along   for a fun adventure.

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And guess what??? She ate the dinosaur kale raw when we got home. 😋

 

 

 

 

Savory Pumpkin Bread

Savory Pumpkin Bread

Fall has arrived and that means everything Pumpkin! Grandma DiDi has been experimenting in the kitchen and whipped up this savory pumpkin bread!

The cub is at an age where not every morning is created equal. As she navigates her big emotions, we often invite her toys to join in on the cooking process to keep her engaged. Whatever it takes! 🙂

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The cub began by cutting the chives. She followed Grandma DiDi’s lead.

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Next up, they mixed all the wet ingredients together starting with the pumpkin.

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Followed by the yogurt. The cub is at an age where she wants to do everything by herself. We guide her with assistance when needed.

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Stir, whip, mix! The cub loves this part!

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Now the cub helps add the dry ingredients.  In goes the flour.

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Nothing better than the smell of spices! Even ones that aren’t sweet.

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A new fun activity is grinding the pepper. She can do it all be herself!

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In go the chopped chives! Sprinkle them everywhere!

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The cub takes her stirring duties seriously. With all that flour, the dough is getting really thick! “Look how strong I am,” the cub explains!

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Again, the cub is not always willing to participate. And she does want to do everything herself. Grandma DiDi has to offer help in this scenario. The cub does not approve.

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Once the dough is added to the bread pan, the cub gets to sprinkle hemp and chia seeds to the top. Now it’s time to bake!

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Ding! The bread is cooked to perfection. Perfect for a sandwich or just warm with butter or a cheese spread! Dig in!

Savory Pumpkin Bread
(Adapted from chefdehome.com)

Ingredients

  • 1 cup pumpkin puree
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 1 cup non-fat greek yogurt
  • 2 eggs, room temp
  • ¼ cup oil (canola, olive or oil of choice)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ginger
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 TBSP fresh chives or thyme (or both if you’d like)
  • ¼ tsp black pepper
  • ¼ cup hemp seeds (more for top)
  • ¼ cup chia seeds (more for top)

Directions

  1. Preheat oven at 350. Grease a 5 X 9 inch pan
  2. In a medium bowl, add wet ingredients: eggs, oil, and yogurt. Whisk to break eggs and mix in yogurt. Add pumpkin puree and combine well. set aside
  3. In a large bowl, add dry ingredients: flour, spices and sugar. Mix well with fork to distribute evenly. Add wet ingredients in 3 batches and fold in until flour is moist and well blended. Add seeds and herbs.
  4. Transfer to prepared baking pan and bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Let cool in pan for 20 minutes then loosen sides and turn out of pan.
  5. Slice thin and toast with butter or make sandwiches. Suggested ideas are cream cheese and olive, turkey and cheese. Peanut butter and jelly actually works, too!

Brekki/Legit Gluten-Free Pancakes

Brekki/Legit Gluten-Free Pancakes

Here’s a mash-up that we are very excited about! These two products are a staple in our home, and the idea to mix them together came one morning when prepping breakfast. We love paleo Legit pancake mix, but I am always looking for a way to add more nutritious ingredients to them. Enter Brekki overnight oats. One container is packed with protein, fiber and fruit.

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Legit Pancake Mix – uses many allergen friendly ingredients with the base consisting of cassava flour. It’s gluten-free and kosher facilities, are nut-free (therefore school safe), and certified paleo.

Brekki Overnight Oats – Brekki is a line of convenient, nutritionally balanced dairy-free overnight oats with the added flavor and crunch of amaranth, buckwheat, flax seeds, and chia seeds all mixed together with almond milk, fruit, and a touch of coconut nectar for sweetness.

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The cub began by following the instructions on the back of the pancake mix. First she cracked the eggs with the help of Grandma DiDi.

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In go the eggs!

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The cub continued adding the rest of the ingredients to make the pancakes, including apple cider vinegar and oil.

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Time to mix it all up! “I’m going to stir Grandma,” explains The Cub.

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In goes the Legit pancake mix. The cub pours and Grandma DiDi stirs. Great team work.

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Once the batter is mixed thoroughly, Grandma Didi adds the Brekki overnight oats. The cub is very amused at the creation we are making.

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Smile! The batter is on the skillet! Grandma Didi does this part while the cub patiently waits for them to be finished.

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Our official taste tester approves! They are nutritious and delicious.

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Dress them how you wish – we topped ours with blueberries and a touch of maple syrup.

 

Brekki/Legit Gluten-Free Pancakes

Ingredients

  • Legit pancake mix (Legit)
  • 6 Eggs
  • 4 Tbsp Olive Oil
  • 4 tsp of apple cider vinegar
  • 11/2 cups dairy-free milk
  • 1 container of Brekki overnight oats

Directions

  1. Mix all wet ingredients together well with whisk
  2. Beat in eggs until well blended
  3. Add Legit pancake mix and stir until incorporated.
  4. Add entire container of Brekki overnight oats (any flavor you want). At this point if you feel the batter is too thick, you may add a tablespoons of milk at a time until it reaches the right consistency. It should be slightly thick.
  5. Heat griddle to medium and brush lightly with oil. Cook according to Legit package directions or to your liking.
  6. Serve with your choice of toppings! Endless possibilities!

 

 

Baked Blueberry Lemon Glazed Doughnuts

Baked Blueberry Lemon Glazed Doughnuts

In honor of the cubs birthday this week, we made DOUGHNUTS!!!

She was thrilled to say the least and it was a new experience for Grandma DiDi. As much as she’s cooked in her day, she’s never made doughnuts.  We found the recipe on Flick of a WhiskDonuts

The cub started by greasing the doughnut pan.

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Then she helped by mixing the dough ingredients.

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Watching Grandma DiDi measure the ingredients. In goes the vanilla.

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Eggs are so fun! Especially when Grandma DiDi cracks them super high and lets the egg slip out.

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“Grandma, what’s that?” The cub gets her first lesson in zesting!
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Time to add the flour. The cub was up for this task.

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The dough become too thick so Grandma DiDi took over stirring.

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Grandma DiDi shows the cub how to make a DIY pastry bag. The cub doesn’t know what to think…

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Grandma DiDI cut just one corner of the ziplock bag.

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And squeezes the dough into the doughnut baking sheet.  See Note*

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They are ready for the oven!

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While the doughnuts bake, the cub and Grandma DiDi make the icing. Of course, it’s lemon flavor! One of the cubs favorite flavors!

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After the milk and powdered sugar were added, the cub enjoyed the leftover powdered sugar. Yum, yum, extra yum!

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The doughnuts are ready and the cub dips them into the icing!

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And quickly sneaks a bite! Cub approved and such a special treat for a special girl!

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Happy Birthday, Cub!

Baked Blueberry Lemon Glazed Doughnuts

Recipe from Flick of the Whisk

Ingredients

For the doughnuts:
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola or vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp grated lemon zest
  • 1 cup plain greek yogurt
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
For the glaze:
  • 2 cups powdered icing sugar
  • 1-2 tsp lemon zest
  • 7-8 tbsp fresh lemon juice or milk(or little of each depending on taste)
  • Optional: sprinkles(Cubs favorite!)

Directions

Make the doughnuts:
    1. Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
    2. In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
    3. Add in eggs, vanilla, lemon zest and yogurt and whisk until smooth.
    4. Add flour, baking powder, baking soda and salt, and stir until combined. Stir in blueberries. Batter will be thick.
    5. Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
    6. Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
Make the glaze:
  1. In a shallow, medium bowl, combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the tough.
  2. When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.

*Note: We purchased a mini doughnut pan and found that piping the dough into the little molds was difficult and that the blueberries were almost too big for the mini doughnuts. A larger doughnut baking sheet would work better.