Chocolate Brownie Waffles

Ingredients: 1/2 cup unsalted butter, cut into cubes 3 ounces dark chocolate, chopped 3/4 cup granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 cup whole milk 1 cup all-purpose flour 2 tablespoons cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt Freshly whipped cream, for topping

Directions: For waffles, in a saucepan or a double boiler over low heat, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar. Whisk in eggs and vanilla, followed by milk. Stir in flour, cocoa powder, baking powder, and salt until just incorporated. Preheat a Belgian waffle iron according to manufacturer’s instructions. Drop about 1/2 cup batter onto iron for each waffle (more or less depending on the size of your iron), and cook until outside is crispy. Serve warm, topped with more strawberries and freshly whipped cream, if desired.

Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters!

As a parent, sometimes getting your child to eat anything let alone eat healthy can be very stressful! While I am a big proponent of teaching your children to love healthy food, especially fruits and vegetables, sometimes you have to have a back up plan. Today our back up plan are these fruit and veggie muffins. They are packed to the max with fruits and vegetables, protein and whole grains. A lot of times, the way a food is presented or ‘packaged’ can influence if your child wants to eat it or not.

Ingredients 1 cup – flour, whole wheat 1 cup – flour, all-purpose 3/4 teaspoon – baking soda 1/2 teaspoon – salt 1/4 teaspoon – nutmeg 1/4 teaspoon – cinnamon 1/2 cup – sugar 4 tablespoon – butter, unsalted 2 large – egg 1 teaspoon – vanilla extract 1/2 cup – broccoli, florets 1 medium – zucchini 1 1/2 medium – carrot 1/2 medium – apple 1 medium – banana 1/8 cup – apple juice 1/4 cup – applesauce, unsweetened 1/4 cup – yogurt, plain

Directions Preheat oven to 350 degrees F. In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside. Soften butter. In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well. In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until thoroughly mixed. Shred carrots. If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor. Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed. Finally, add the dry ingredients and mix just until combined and wet. In a muffin tin, place muffin papers or spray with cooking spray. Scoop the mixture into a prepared muffin pan. Fill each spot about 3/4 of the way full. For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

Pumpkin Chocolate Popsicles

Although we generally wear out our popsicle molds in the summer, I couldn’t resist mixing up a pumpkin pop for fall! Pumpkin is low in calories, yet super high in nutrients- we call it a nutrient dense food! high in antioxidants like alpha and beta carotene (can help support immune function, vision health, and slow aging) a good source of magnesium So, why not make some popsicles that your kids can’t resist (if you dare to share.) We decided to make it dairy free, not because we don’t drink milk, but because we love adding coconut milk to our popsicles and smoothies. It’s another great source of nutrients you might not get in cows milk. And we eat plenty of other foods that contain dairy (like cheese), so there is no need to over do it. First we mixed up our ingredients. We used: Coconut Milk (full recipe below) Pumpkin puree Pumpkin pie spice and honey Then, we poured the mix into popsicle molds. We let freeze for several hours, or overnight. We did try to freeze a few of the popsicles in stages, so we could put a “layer” of chocolate in the middle, but our layering wasn’t that effective. It was much easier to just drizzle some melted chocolate on after the fact. We took our popsicles out of the mold, and layed them on some parchment paper. Then, with melted chocolate, I let the kids drizzle it over the pops. They got a little crazy with it! Then, we re-froze the popsicles, just for a few minutes. The chocolate sets up super fast on a cold surface, so it practically was ready right away, but we returned to the freezer just until we were ready to eat them for our dessert. And that’s it! So yummy! Ingredients 1 cup – coconut milk, full fat 1/2 cup – Pumpkin, canned 1 tbsp – honey 1/2 tsp – pumpkin pie spice Toppings: 1/4 cup mini chips – semisweet chocolate chips Directions Blend coconut milk, pumpkin, and honey in a blender. Pour into popsicle molds. Once frozen, remove from mold and arrange on parchment paper. Melt chocolate and drizzle on popsicles. Return to freezer and re-freeze the chocolate. Products Used

Kids Healthy Snacks

Your kids will be begging for more with these kid tested healthy snacks. Moms can now hide the healthy food in disguise without kids knowing its healthy! Taste Great Kid approved! My children loved this recipe..They call it mexican  layered dip!

Recipe:
Make layers of chopped scallions,plain yogurt,salsa,avacodo and cheddar cheese.
Mix all together and serve with green pepper strips,carrot strips and taco chips .

 GREAT FOR AFTER SCHOOL SNACK AND VERY HEALTHY!

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