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.

carrot1

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.

carrot2

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.

carrot3

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

carrot4

With precision she added the chia seeds and honey.

carrot5

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

carrot7

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

carrot8

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.

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

immune1

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.

immune3

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.

immune6

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.

immune5

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

immune7.jpg

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

immune8

And the mango. Yum!

immune9

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

immune11

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

immune12

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

immune13

Into the freezer they go.

immune14Slurp! Delicious and a perfect afternoon snack to help us stay healthy this season!

 

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.

Strawberry Spinach Wrap

Strawberry Spinach Wrap

Staying creative with meals can be a challenge, allowing us to easily fall into the same routine – I’m very guilty of this! This wrap is easy and uses items you probably already have in your refrigerator.

The cub loves sour foods, i.e., lemon, vinegar, etc. So when thinking of something that would fit her palate, we decided to make a sweet and sour tasting wrap! The perfect balance in flavor and nutrition.

wrap

The cub began by helping Grandma DiDi cut up the strawberries.

wrap1

Next up, Grandma DiDi made the ricotta spread. She used regular ricotta cheese and added honey .

wrap2

The cub loves lemon, so we zested a lemon and added it to the ricotta spread to create a light balance that was slightly sweet with the zesty brightness of the citrus.

wrap3

The cub must try it to make sure it’s just right! She approves!

wrap4

Grandma DiDi grabs a lavash wrap and spreads the ricotta on one side.

wrap5

Next, the cub layers spinach leaves on the ricotta.

wrap6

On go the strawberries!

wrap7

Strawberries go really well with a balsamic dressing so we added that to give it a bit more flavor. The cub helps drip it on the strawberries. It’s almost time to eat!

 

wrap8

Such fun watching it roll up. Some of the ingredients fell out the side and the cub helped push them back in as Grandma DiDi rolled it up.

wrap11

Dig in! A perfectly balanced snack or lunch that is sure to satisfy your sweet and sour cravings!

 

Spinach Strawberry Wrap

Ingredients for 2 wraps

  • 1 12 x 9  whole wheat Lavash cut in half
  • Handful of spinach/or arugula
  • 1/2 cup strawberries, sliced
  • 1/2 cup ricotta cheese
  • 1 tsp lemon zest or to taste
  • 1 tsp honey or to taste
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions

  1. Cut the lavash in half, crosswise.
  2. Mix the ricotta cheese with honey and lemon zest and set aside. Wash the strawberries and slice.
  3. Make dressing by mixing vinegar, oil and salt and pepper.
  4. To assemble, spread half of the ricotta on top half of the lavash as well as the one inch portion on other end to create a glue when you roll it into a wrap.
  5. Cover the ricotta with a thin layer of spinach.
  6. Cover the spinach with a thin layer of strawberries.
  7. Drizzle with as much balsamic dressing as you would like and roll up.
  8. Cut in half at an angle or into two inch rings.
  9. Remaining dressing can be used for dipping on the side.