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.

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.

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

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

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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.

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

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

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Next, the cub layers spinach leaves on the ricotta.

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On go the strawberries!

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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!

 

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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.

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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.

 

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.