Quinoa Oatmeal Cookies

This is from Super Healthy Kids, sounded great to me and if I get my skinny mini to eat them I’ll be stoaked!
I made a few minor changes. I cooked the quinoa, add chocolate chips and turned into cookies.

Ingredients:
1 c cooked quinoa
1 c oats
1/2 c coconut
1 c combination of nuts and dried fruit
1/4 tsp salt
1/2 c peanut butter
1/2 c honey
1/4 c almond milk
1 TBSP oil
3 TBSP Brown Sugar
1/2 c chocolate chips

Preheat oven to 350 degrees.

Combine all ingredients in a bowl. Scoop onto a lined baking sheet. Bake for 8 – 10 minutes.

Makes about 2 dozen small cookies.

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Oaty Buttermilk Pancakes

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This is a childhood favorite of mine. My Dad used to make these (my Mom made the non oaty version). Now I’m making them for my boys with the addition of a few chocolate chips. I love to freeze them for a quick weekday breakfast.

Ingredients:
1 cup rolled oats
2 c buttermilk
1 c whole wheat flour (or reg)
2 TBSP sugar
2 tsp baking powder
1/tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP butter, melted

Combine buttermilk and oats, let soak for 10 minutes. Add remaining ingredients, stir to combine.

Cook over medium high heat on a griddle for about 3 minutes per side.

16 pancakes.

Oatmeal Peanut Butter and Jelly Bars

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These peanut butter and jelly bars are for my skinny minis, so they are packed full of calorie rich stuff like butter and healthy oats! Perfect mid morning snack.

Ingredients:
1 c flour
1 c quick-cooking oats
2/3 c coconut palm or brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 c chunky all-natural peanut butter
10 TBSP butter, at room temperature,
1 c strawberry jam

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.

Combine flour, oats, sugars, salt, and baking soda in a large bowl of a stand mixer. Add the peanut and butter, beat mixture until combined.

Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.

Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.

Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 squares.

Gnocchi with Roasted Delicata Squash

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Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.

Ingredients:
1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Olive oil
Salt and pepper
Parmesan cheese, grated

Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.

Cook gnocchi according to package.

In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.

Serve with a little Parmesan cheese on top.

Serves 4.

Coco Chicken Nuggets

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Trying to get a toddler to eat healthy is like trying to get a cat in a cat carrier. This is my version of chicken nuggets sprayed with coconut oil – it gives is a tropical/Asian flare and my boys ate them!

Ingredients:
2 chicken breast, cut into nugget pieces
Flour
1 egg, lightly beaten
Bread crumbs
Coconut Oil Spray

Preheat oven to 400. Place a wire rack on metal baking pan, spray with coconut oil.

Place flour, egg and bread crumbs in separate bowls. Dip chicken in flour to coat, egg and then breadcrumbs, place on wire rack. Spray with coconut oil and bake for 10 – 12 minutes until brown on the outside.

Serves 2 toddlers for a couple meals with mom and dad sampling one or two.

Baked Cinnamon Apple Donuts

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My oldest loves donuts, so I try to fit them into the breakfast routine on occasion. I love these because they also make great muffins.

Ingredients:
1 c oat flour
1 c flour
1/2 c sugar or coconut palm sugar
1 tsp cinnamon
3/4 c milk
2 eggs
2 TBSP butter, melted
1 tsp vanilla
2 apples, finely chopped

Topping:
1/2 c sugar
1 TBSP cinnamon

Preheat oven to 400. Prepare muffin or donut pan – or both.

Combine dry ingredients in a bowl. Combine wet in a bowl. Stir wet and dry together and spoon into pan.

Bake 10 – 12 minutes for donuts. 15 – 17 for muffins.

Toss sugar and cinnamon in a bowl and toss donuts in mixture whirl warm.

Makes 18 donuts or 12 muffins.

Chocolate Sheet Cake with Chocolate Cream Cheese Frosting

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My baby turned 3 this week -sniff. His cake request was “light chocolate cake” as opposed the dark. So I looked for a sheet cake that was “light chocolate”. This recipe fit the bill, it appeared on about 40 different websites, the Pioneer Woman came up #1, so lets give her credit (she’s also a great food blogger)! I used a light cream cheese frosting that worked wonderfully and opted for a thicker cake so I used a 13×9 pan. This cake is very moist and most important of all – approved by the birthday boy. The non-birthday boy requested it for his birthday next month.

FOR THE CAKE:
2 c Flour
1 1/2 c Sugar
1/4 tsp Salt
5 TBSP Cocoa
2 sticks Butter
1 c Boiling Water
1/2 c Buttermilk
2 eggs, lightly beaten
1 tsp Baking Soda
1 tsp Vanilla
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FOR FROSTING:
8 oz light cream cheese
4 TBSP Cocoa
1 teaspoon Vanilla
3/4 c Powdered Sugar

Preheat oven to 350 & spray your pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes. Cool in pan for 10 minute then you can flip out or allow to cool completely in pan. Frost when cool.

FROSTING:
Combine all ingredient in a food processor. Process until combined. Frost your cake.

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Strawberry Cupcakes

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At the request of my youngest, I baked Strawberry Cupcakes for him to take to daycare. These are about as healthy as you can get, low fat, low sugar and most important tasty!

Ingredients:
2 c flour (I used 1/2 reg & 1/2 whole wheat)
1/2 c sugar (coconuts palm sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 c diced strawberries
1/4 c canola or coconut oil
1 c milk
2 tsp vanilla

Frosting:
8 oz low fat cream cheese
1/2 – 1 c powdered sugar
1/4 c strawberries

Preheat over to 350. Line muffin tin with cupcake liners.

Whisk together dry ingredient. Whisk together wet ingredients. Combine. Fill cupcake tins 3/4 way. Bake for 18 – 22 minutes – when tester comes out clean.

Combine frosting ingredients in a food processor, process until combined and smooth. I only use about a 1/2 c sugar, add more to taste.

Makes about 18 cupcakes.

Pasta with Creme Fraiche, Pancetta & Arugula

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Bread crumbs are my new favorite thing on pasta, it adds just the right amount of crunch to this creamy dish. The tart cream fraiche, lemon and arugula really make this dish a flavor party in your mouth, best of all it takes only a few minutes to prepare.

Ingredients:
1 lb pasta
Zest of 1 lemon
Juice of 1 lemon
4 – 8 oz of arugula
8 oz cream fraiche
1 c Parmesan, grated
1/4 c breadcrumbs, toasted
Salt and pepper
Red chili pepper flakes or espelette pepper

Cook pasta according to package.

In a 12 inch skillet, cook the pancetta until crisp. Drain on paper towels. Add creme fraiche to the skillet and warm over low heat, add lemon, cheese and pasta stir to coat, cook for about 2 minutes. Stir in pancetta, arugula, salt and peppers.

Serves 4.

Okra Corn Cakes

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These are some tasty cakes and a great way to use okra! I added some additional spice to the original recipe as it was a little bland for my taste. They are great the next day for lunch!

Ingredients:
2 c fine yellow cornmeal
2 tsp baking powder
1 tsp sea salt
1 large egg, lightly beaten
1 c buttermilk
1/2 c water
12 oz okra, sliced in 1/4 inch slices
2 jalapeños, minced
2 cloves garlic, minced
1 tsp cayenne

Combine dry and whisk together. Combine wet. Combine wet and dry, let sit for 20 minute or so.

Heat a skillet over medium heat, cook 3-4 minutes per side.

Serves 8.