Green Superhero Smoothie Bowl

Green Superhero Smoothie Bowl

Wow, it has been awhile. Not many excuses except life has become very busy with two kiddos. Our little cub is almost ready to jump into the action, but until then we are mastering ways to keep her occupied so we can make yummy dishes in the kitchen together. Like this healthy green smoothie bowl!

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The Cub loves to help in the kitchen. No task is too much for this girl. Here she helps Grandma DiDi strip the kale from the stem and places it in the blender.

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Next up, spinach! More greens! We always talk about what green vegetables do for our bodies. She’s grown to enjoy them because she knows they will make her grow. This smoothie is packed with nutrient-dense foods. In addition to the greens, there is avocado, banana and flaxseed meal – power-packed!

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Big scoop of frozen berries! The darker the berries the darker the smoothie.

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Then she slowly adds the almond milk. Any milk will do!

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She’s not a big fan of the blender, but it is ok to watch while Grandma Didi turns it on.

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All chefs must try their dishes to make sure they taste just right.

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Pour into a bowl and add whatever you fancy to the top! Make one of your own and share it with us!

 

Green Superhero Smoothie Bowl

Recipe from the Minimalist Baker

Ingredients

SMOOTHIE
  • 1/4 ripe avocado
  • 2 medium ripe bananas (previously frozen)
  • 1 cup fresh or frozen mixed berries 
  • 2 large handfuls spinach
  • 1 small handful kale (stems removed)
  • 1 1/2 – 2 cups unsweetened non-dairy milk (we used almond milk)
  • 1 Tbsp flaxseed meal
  • 2 Tbsp salted creamy almond or peanut butter (optional)

TOPPINGS (optional)

  • Seeds or nuts
  • Our crunchy Granola
  • Shredded unsweetened coconut
  • Fresh berries
  • Honey for extra sweetness!

Instructions

  1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
  2. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for sweetness or more almond milk or avocado for creaminess.
  3. Pour smoothie into bowl and add desired toppings!
  4. Enjoy!

 

Banana Pops

Banana Pops

It’s getting to be that time again… popsicle season!   We decided to make it simple and use one of the cubs favorite ingredients – Bananas!

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First, we prepared all the toppings.  The Cub peeled the bananas and cut them in half.   This step uses her fine motor skills.

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Grandma DiDi demonstrated inserting the popsicle sticks after the Cub was finished cutting the bananas.

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The Cub gave it a go although it was hard to not push the stick all the way through the banana. Patience and practice make perfect.

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Next up the cub needed to choose her toppings, but first, of course, she needed to taste them all!!

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Grandma DiDi rolled some of the bananas in peanut butter and others in greek yogurt; making sure to cover them well.

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After laying the bananas on a flat parchment lined surface, the Cub got busy decorating them with our toppings – coconut, granola and hemp seeds.

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After sitting in the freezer for an hour they are ready to eat! We let her decorate one with fancy sprinkles. Guess which one she ate first?!

Banana Pops

Ingredients

  • Bananas, cut in half
  • Popsicle sticks
  • Nut butter of your choice
  • Yogurt
  • Shredded coconut
  • Granola
  • Sprinkles
  • Hemp seeds
  • Or any topping of your choice (chocolate would be great, too)

Directions

  1. Peel and cut bananas in half
  2. Push popsicle sticks into banana (at least an inch and a half)
  3. Roll and completely cover banana in either yogurt or nut butter
  4. Lay flat on parchment paper
  5. Sprinkle or roll on topping of choice
  6. Freeze for at least 1 hour
  7. Enjoy!

*You can store in the freezer in a air-tight container.

Strawberry Nice Cream

Strawberry Nice Cream

The cub had a friend join us this week! The wildly talented vegan blogger Sophia DeSantis of Veggies Don’t Bite stopped by with her youngest son to make some Nice Cream.

Fun facts: Sophia and I met through a moms group when the cub and her son were just a few months old and the two of them are just 5 days apart.

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The two started off by helping remove the leaves from the strawberries. Team work at its finest!

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Now time to chop the strawberries. The cub goes first while her friend watches.

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Now it’s his turn. The cub started sneaking strawberries and eating them.

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Earlier in the day, we had cut up a few bananas in 1/2 inch pieces and put them in the freezer. We added the frozen bananas to the blender, but someone thought they needed to eat a few, too.

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In go the chopped strawberries. I see you!

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I think handling two toddlers in the kitchen has Grandma DiDi a little nervous. 😉 Next up, the Califia Almond Milk. This is not a sponsored post, but we really love their unsweetened almond milk.

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Grandma DiDi helps with the blender – the nice cream is almost ready!

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After pouring the mixture into a freezer-safe dish, we served up their very own creation – “Nice” Cream! They wanted more, and more, and more!!!

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It’s as good as it looks! So easy, vegan, refined sugar-free, gluten-free and delicious! A must try! Use our combination or try your own flavor – peanut butter/chocolate; coconut/pecan; blueberry/lemon… the possibilities are endless.

Strawberry Nice Cream

Ingredients

  • 10 Strawberries, chopped (about 1/2 cup)
  • 3 Bananas, cut into 1/2in pieces and frozen
  •  1 tsp good vanilla extract
  • 1/2 cup almond milk

Directions:

  1. Cut bananas into inch pieces and freeze in a plastic bag for a few hours.
  2. Once bananas are frozen, place all ingredients into blender or food processor and blend until thoroughly mixed. Poor into a 9 X 5 bread pan and freeze about 1 hour.   Scoop and serve.

Note: If frozen too long just let it sit out for about 10 minutes until it is scoop-able.

Sweet Potato Flatbread

Sweet Potato Flatbread

The Kitchen Cub is not a huge fan of potatoes, unless it’s a french fry, so when we came across this recipe from Feasting on Fruit, we were eager to see if she would like it.  Sweet Potatoes are high in Vitamin A and C. They also fill up a growing toddler, something we try to stay on top of to avoid meltdowns. 😉

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The cub started by helping Grandma DiDi peel and chop the sweet potatoes. She then added them to the pot with a little water so Grandma DiDi could but on the stove to boil. While the potatoes cooked, we started on the dough.

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The cub added tapioca flour, quinoa flour (recipe calls for gluten free flour which we will try next time), salt and baking soda(cinnamon and sugar if you’re doing the sweet version) to a bowl. Measuring and pouring ingredients in a bowl are a fan favorite for the cub.   cub9

We added the cooked sweet potatoes after they pureed in the blender. Take turns stirring the mixture and watch as it starts to look like dough.

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The cub wanted to feel the texture and help mix it into dough.  We talked about the consistency and how bread is made from dough.

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Grandma DiDi helped form it into a perfect dough ball and the cub patted it for a finishing touch. We took a knife and cut it into 6 equal pieces.

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We laid down parchment paper and lots of flour and started to roll out each piece. Using a rolling pin was extra fun for the cub.  We also tried just patting them out in-between our palms like you’d make a tortilla. Both methods worked.

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Heat a nonstick skillet pan and cook the flatbreads for approximately two minutes.   Transfer to a bowl and cover with a dampened towel to keep warm.

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Or you can dig in right away like the cub!

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We thought the flatbreads would be more fun cut into shapes.  We grabbed a couple cookie cutters and got creative!

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It was The Kitchen Cubs’ consensus that the shapes tasted the best, especially if you dipped them in pure maple syrup.  The heart shaped peanut butter and banana sandwich was a big hit and didn’t need to be “dipped” at all!

Sweet Potato Flatbread

 

Ingredients

  • Potato Puree
  • 1 medium sweet potato
  • 1 1/2 cup water

Dough

  • 1 cup of the sweet potato puree above
  • 1 cup tapioca flour
  • 1 cup gluten free flour blend
  • 1 tsp baking powder
  • Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
  • Savory version: 1 tsp salt

Directions

  1. Potato puree: Peel and roughly chop the sweet potato.
  2. Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
  3. Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
  4. Dough: Combine all the dry ingredients in a mixing bowl.
  5. Add 1 cup of potato puree.
  6. Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more gluten free flour.
  7. Divide into 5 – 6 balls.
  8. Roll out each ball between two piece of wax paper to about 1 cm thickness.
  9. Heat a non-stick skillet to medium-high heat.
  10. Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
  11. Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
  12. Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
RECIPE NOTES
For a gum free version, either use a gum-free GF blend like the King Arther Gluten Free Flour Blend or use 1 cup of brown rice flour instead of the GF all purpose. I still prefer the texture with the GF blend, but the brown rice flour version is still fairly soft and pliable.

Piña Colada Popsicles (virgin, of course!)

Piña Colada Popsicles (virgin, of course!)

Summer is here and that means lots of popsicles in our home! We’ve been making our own popsicles since our little cub was teething. It’s a great way to sneak in some greens and of course, skip the sugar!

Grandma DiDi dreamed up these piña colada popsicles in a yoga class a few months back. She truly never stops thinking about food. 😉 We are thankful she had that moment in yoga because these are delicious! Not to mention they only take 10 minutes to make.

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Seven ingredients, that’s it. Almonds, dates, pineapple, banana, coconut, yogurt and lime. Easy peasy!

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We started with the cub cutting the dates in half and taking the pits out. Every little chef needs the right tools and we think Curious Chef makes great kitchen accessories for toddlers. They are not paying me to say that – I truly like them!

Back to the recipe – Pulse the almonds and dates until they are blended into a fine crumble.

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We found the perfect popsicle mold at Target and they are just the right size for the cub. If you are in the market, they are called Koji Ring popsicle mold. You can also use an ice cube tray with popsicle sticks or your own favorite popsicle mold.

Grandma DiDi shows the cub how to scoop the almond and date mixture into the Koji Ring popsicle mold. The cub is excited to show Grandma DiDi which hole is next. After all the molds have a teaspoon of almond mixture, use the back of a spoon and press the crumble tightly into the form. Set aside the rest of the almond and date mixture as you will need it later.

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Using your food processor again, have your cub help add the rest of the ingredients. Squeezing the lime juice was a fun and a new experience for the cub. Blend together until all ingredients are well-mixed. The pineapple can be in small chunks.

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The cub scoops a teaspoon size dollop of the yogurt mixture into the mold. Repeat a layer of the almond and date mixture and then another layer of yogurt mixture.

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Stop and taste your creation!

Lastly, place the mold handles on the top and make sure just a small amount of mixture squeezes out of the sides. Pop them in the freezer for two hours and then enjoy!

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They are as delicious as they look. Hurry, go make some – your cubs will love them!

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This cub sure does! Do you have a favorite popsicle recipe? We want to hear about them.

Piña Colada Popsicles

(Makes approximately 8 Koji popsicles)

Ingredients

1/2 cup nonfat greek yogurt
1 small banana
1/4 cup pineapple
1/2 tsp lime juice
1/8 cup sweetened coconut
1/2 cup slivered almonds
3 dates

Directions

  1. In a food processor combine dates and almonds. Process until mix is a fine crumble and set aside.
  2. Fill base of the popsicle mold with thin layer of almond/date mixture. With the back of a spoon, press the mixture down packing it tight.
  3. In the same mixer, blend yogurt, banana, pineapple, lime juice and coconut. Pineapple can be in small chunks.
  4. Layer with a scoop of yogurt mixture. Repeat the layers one more time.
  5. Drop popsicle handle in and make sure you can see the yogurt mixture lightly squish out the sides of the handle.
  6. Place in the freezer for two hours and enjoy!