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!

Green1

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.

Green2

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!

Green3

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

Green5

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

Green6

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

Green7

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

Green8

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!

 

Morning Glory Muffins

Morning Glory Muffins

When you are in a hurry, there is nothing better than having something readily available in the fridge or freezer to grab and go. These morning glory muffins are packed with fruit, veggies, fiber and protein to fuel your little cub through the morning.

Morning1

The cub began by helping add apples to the food processor.

Morning2

The cub doesn’t like loud noises so she held her ears while Grandma DiDi grated the apples and carrots.

Morning3

Time to add the dry ingredients to the bowl. This is the cubs favorite part.

Morning4

After stirring with her handy piggy spoon, she stops to smell the ingredients.

Morning7

The cub examines the grated apples and likes the texture. She takes a few handfuls and adds them to the bowl.

Morning8

But quickly realizes its easier to just dump them in.

Morning9

Grandma DiDi shows the cub how to scoop the honey out of the measuring cup. The cub is fascinated and giving the process her full attention.

Morning12

Grandma DiDi gave the cub a dried wild blueberry and had her guess what it was. The cubs first guess… a raisin!

Morning14

Such a big helper! The cub helps grease the muffin pan with avocado oil.

Morning15

And lastly scoops the muffin mixture into the greased pan. This is great for hand-eye coordination!

Morning16

Bake and you have these delicious wholesome muffins! Let them cool and eat or keep them in the refrigerator for about a week in an air tight bag. You can also wrap them well and freeze for 3 – 4 weeks.

 

Morning Glory Muffins

Ingredients

  • 1 cup oats
  • 1 cup flax meal
  • 1 1/2 cups whole wheat flour
  • 1 tsp salt
  • 3/4 tsp each baking soda and baking powder
  • 1 1/2 cup almond milk or your choice of milks
  • 1 tsp cinnamon
  • 1 egg beaten
  • 2 TBSP avocado oil
  • 2 TBSP molasses
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/3 cup yogurt
  • 1/2 cup chopped nuts (we used walnuts but choose what you want)
  • 1/2 cup sweetened coconut
  • 1 cup grated carrots
  • 1 medium sized apple grated (with skin)
  • 1 cup dried fruit of choice (we used Trader Joes wild dried blueberries)

Directions
(Makes 12 -15 muffins)

  1. Preheat oven to 350 degrees and grease regular sized cupcake tins well with butter or oil
  2. Put all dry ingredients in bowl and whisk together until well blended.
  3. Add milk, vanilla, honey, yogurt, molasses, coconut, grated carrots and grated apples and blend well by hand or in mixer.
  4. Beat egg with oil in a separate bowl and add to muffin mixture.
  5. Add chopped nuts and blend well.
  6. Pour into tins and bake 25 – 30 minutes until almost dry with toothpick test.

 

 

 

 

 

Simply Granola (Crunchies)

Simply Granola (Crunchies)

Granola, also known as crunchies in our household, is a cub favorite. We top it on yogurt (plain Greek), a smoothie bowl, fruit or as cereal with milk.

We feel like granola has a bad rap. Many granolas in the grocery store are full of fat and calories because they are loaded with sugar and high fructose corn syrup. Making your own gives you the control to remove all the added sugar and stick to the good stuff – protein and fiber.

Grandma DiDi has been making her own granola for ages, oftentimes gifting it to friends and family. This recipe is not only great for kids, it’s also great for parents, and even better packed in a jar and given to a friend.

Granola 1

We started by having Emery help measure out the dry ingredients and pouring them onto a baking sheet. This was extra exciting because we usually pour ingredients into a bowl. While she did that, we mixed together the oil, honey and vanilla and placed on the stove over low heat.

Granola 2

After we poured the oats, seeds, nuts, wheat germ and dry milk on the backing sheet, we had to pause for a “Hooray” on our Learning Tower. This tower has completely changed the way we interact with the cub in the kitchen. It allows her to feel involved and in return, she’s grown confidence and a palate in our kitchen. We HIGHLY recommend you get one!

Granola 3

Back to cooking… hand your little cub a spoon and have them gently stir the ingredients. While they are stirring, gather the spices to add to the mix. The Kitchen Cub takes this step very seriously.

Granola 4Children learn about the world through their senses, so don’t forget to stop and smell the spices.

Granola 5After all the dry ingredients are stirred together, stir the wet ingredients from the stove over the dry ingredients. Talk your cub through this step and remind them that what’s on the stove is hot and shouldn’t be touched. They can watch, but can’t touch. Ouch, HOT! Grandma DiDi mixes it all together and pops it in the oven to toast! Yum!

Granola 7

Golden and delicious. After it has cooked for 3 mins, remove, stir and re-spread. repeat this step 3 times. It should cook approximately 10 minutes in total.

Granola 10It’s still hot, but Grandma DiDi added the dried fruit and mixed it together. Remember to tell your cub they can’t touch. They will burn their paws on the baking sheet!

Granola 11We poured it over some plain Greek yogurt and added blueberries. Bon Appetite! Speaking of Bon Appetit, this recipe was adapted from their granola recipe.

 

Simply Granola (Crunchies)

Ingredients

¼  cup canola oil/or coconut oil
¼  cup maple syrup(pure)*
1 tsp vanilla extract
2 cups rolled oats(not instant)
1/3  cup Pepitas*
1/3  cup  walnuts chopped*
½ cup raw almonds* – sliced or slivered
¼ cup wheat germ/or flax meal
¼  cup nonfat dry milk
2 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cardamom
Pinch of cloves
1 cup dried fruit *

Optional add ins: sweetened or unsweetened coconut, chia seeds, hemp seeds, etc.

Directions

  1. Preheat oven 325 F.  
  2. In a small saucepan combine oil, syrup, honey and vanilla.  Stir over low heat until combined, about 1 – 2 minutes. Set aside.
  3. Combine oats, seeds, nuts, wheat germ, dry milk, and spices directly on a large baking sheet.  Pour the wet mixture over the dry mix and mix until uniform.   Spread evenly in pan.
  4. Bake for 3 mins, remove, stir and re-spread. Repeat this step 3 times. It should cook approximately 10 minutes in total. WATCH it closely, it can burn easily.
  5. Remove from oven and mix in fruit and any of the other optional ingredients you’d like to add. Let cool.

*Nuts – substitute any you like  

*Fruit – I prefer orange flavored cranberries but anything works

* Sweetening agents can be changed or eliminated – experiment what works for you.   Original recipe had both honey and maple. 

Quinoa Breakfast Cookies

Quinoa Breakfast Cookies

Hello there – if you are reading this, thanks for checking out our new blog – The Kitchen Cub. Our hopes are to share kid-friendly recipes, cooked with love by our little cub. We have found that getting her into the kitchen has helped expand her palate and makes prepping meals a little easier. We’ve all had the stage-5 clinger right when you begin to prep dinner. Giving your little cub a task like smashing, washing or stirring will keep them busy while you prepare the rest of the meal.

These Quinoa cookies have been a family favorite for years. We keep them in the freezer at all times (They stay fresh longer in the freezer). They are the perfect way to give your kids a wholesome meal or snack packed with protein. Let’s dive in to the recipe.

 

IMG_1813

For starters, we had her smash the bananas with a potato masher on a plastic plate. The flat surface made it easer for her rather than putting it in a bowl. She really enjoyed this task! While she smashed, we prepped the rest of the ingredients.

Quinoa 6

After mixing all the dry ingredients in one bowl and wet ingredients in another, we had her help up stir the two together. We took turns and she appreciated watching how we did it and then tried to master her stir when it was her turn.

Quinoa 5

Meet the Cub’s Grandmother, DiDi. She’s been cooking in the kitchen since she was a little girl. From generation to generation, our family has always had a love of cooking. Grandma DiDi is a fantastic cook and we know with her love and guidance, the Cub will be too!

Quinoa 4

After all the wet and dry ingredients were blended, she added dried blueberries. Most went in the bowl, but some went in her mouth! All good chefs must taste their creations. If you don’t like blueberries, you can try any dried fruit!

Quinoa 3

Next came the slivered almonds. Measuring out the amount in her easy-to-hold measuring cups and pouring them in was lots of fun. Stir them all together and it’s time to bake the cookies.

Quinoa 2

Any large handle spoon will help your cub scoop the dough onto the cookie sheet. This step will not be pretty, but guide them and take turns when needed. We talk about how the cookies are going to bake in the hot oven and come out as perfect delicious cookies! It always brings so much excitement to her face.

Quinoa 1 Last but not least, eat one! These yummy breakfast cookies are the perfect on-the-go meal or snack, packed with protein and are free of refined sugar. Enjoy!

 

Quinoa Breakfast Cookies

Ingredients

1 cup whole wheat flour
½ cup almond flour
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
1/3 cup coconut oil
2 very ripe bananas (freeze old ones and thaw before use)
¼ cup pure maple syrup
2 large eggs
½ cup chopped fresh dates
1 tsp vanilla extract
½ tsp almond extract
1 cup quinoa, cooked and cooled
1 cup old-fashioned oats
1 cup dried blueberries or or any dried fruit
½ cup slivered almonds

Directions

  1. Preheat oven to 375 degrees
  2. Cook one cup quinoa and let cool – see quinoa box for directions.
  3. While quinoa cools, whisk wheat and quinoa flour, salt, baking powder and baking soda in medium bowl.
  4. In a separate bowl, mix together coconut oil, maple syrup and bananas until fluffy. Add eggs and vanilla and almond extracts, stir until pale.
  5. Mix flour mixture into wet ingredients, half at a time.
  6. Once all the flour is blended, stir in quinoa, oats, blueberries, dates and almonds.
  7. Spoon 2 tbsp portions of the dough onto a non-stick cookie sheet.
  8. Bake cookies 15– 20 minutes.
  9. Transfer cookies to a rack to cool.
  10. Keep cookies fresh in an air-tight container in the refrigerator for up to a week or freeze for up to a month.