Fruits and Veggies for All Seasons
Fruits and Veggies for All Seasons Have you ever noticed that the strawberries you get in June are extra sweet and juicy, while tomatoes are especially delicious in late summer? That’s because they’re in season! When you buy produce in season, it’s more likely to be fresh and local. “Well-traveled” may be a positive attribute in many situations, but it’s not a good quality in fruits and veggies. The longer the journey, the lower the nutrients. Check out this infographic to learn more about seasonal produce. by HealthCentral.Explore more visuals like this one on the web’s largest information design community –...
Read MoreSimple Kale Chips
These chips are light and crispy–perfect for little fingers. The best part? You can prepare them in as little as ten minutes. I’ll take any excuse to sneak kale into my family’s diet. This leafy green is considered a nutritional powerhouse. PrintSimple Kale Chips Ingredients1-2 Bunches kale Olive oil Seasonings of choice (sea salt, pepper, etc.)InstructionsPreheat oven to 425F. Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil and seasoning of choice in a bowl, dip your fingers and rub a very light coat over the kale. Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. (Keep an eye on it as it can burn quickly.) Turn the kale over and continue baking until crisp. Remove and serve.3.1https://www.veggiebabybloom.com/simple-kale-chips/ This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: Try different kinds of kale or collard greens. For added flavor sprinkle with a little celtic sea salt and pepper, spice (curry or cumin), or balsamic vinegar after rubbing on olive...
Read MoreTofu Lentil Burgers with Fresh Herbs
I know a lot of people cringe at the phrase “tofu burger.” (I can only assume they envision a white gelatinous slab perched atop a soggy bun.) One bite of this burger may change their tune. The lentils lend an amazing texture and the garlic, herbs, and liquid aminos give it great flavor. My daughter literally shoved chunks of this burger into her mouth with both hands! And I was loath to slow her down. Tofu contains good amounts of protein, iron, and calcium. Lentils are not only inexpensive, but they are loaded with fiber and protein. These burgers are winners all around. PrintTofu Lentil Burgers with Fresh Herbs Ingredients2 Stalks celery, chopped 2 Tbsp. Chopped dried onions 2 Cloves garlic, minced 1 12-oz. Package firm tofu, pressed and mashed 1/4 C. Ground flaxseed 1 1/2 C. Cooked lentils 3 Slices whole wheat bread, processed into crumbs 3 Tbsp. + 1 tsp. Liquid aminos 2 Tbsp. + 2 Tbsp. Ketchup 1 Tbsp. Dijon mustard 2 sprigs Fresh parsley, finely chopped 1 sprig Fresh thyme, finely chopped 1 sprig Fresh rosemary, finely choppedInstructionsSaute the celery, dried onions, and garlic in a few tablespoons of vegetable stock (add more as needed to prevent sticking). In a large bowl, combine the mashed tofu, lentils, ground flaxseed, bread crumbs, 3 tablespoons of the liquid aminos, 2 tablespoons of the ketchup, dijon mustard, and fresh herbs. Stir in the celery, onion, and garlic. When all of the ingredients are combined, form into burger-sized patties and place on a baking sheet. In a small bowl, combine the remaining 2 tablespoons of ketchup and 1 teaspoon of liquid aminos. Brush on top of the burgers. Bake in a 350F oven until cooked throughout and a fork comes out clean, about 45 minutes. Serve on whole wheat buns with fresh greens and the condiments of your choice. Makes 6-8 burgers.3.1https://www.veggiebabybloom.com/tofu-lentil-burgers-with-fresh-herbs/ Note: This recipe was inspired by Lynn’s Meatloaf from the Engine 2 Diet website. If you’re ever looking for a vegan meatloaf recipe, I highly recommend that one. It’s our...
Read MoreMashed Sweet Potatoes
Ah, delicious sweet potatoes. These tasty tubers are rich in Vitamin C, calcium, and more. The kids will love their natural sweetness and you’ll love the nutritional punch. One taste of these simple mashed potatoes and you’ll want to serve them at every dinner! PrintMashed Sweet Potatoes Ingredients4 Large sweet potatoes, skins on Ground spices (Ginger, nutmeg, cinnamon, allspice, or cardamom) Rind of 1 orange, grated 2 – 3 Tbsp. Walnut oilInstructionsBoil the sweet potatoes until soft enough for mashing, about 45 minutes. Let them cool a bit and remove the skin. Add the orange rind. Blend in the walnut oil to make the mashed potatoes smoother in texture. Add ground spices to taste.3.1https://www.veggiebabybloom.com/mashed-sweet-potatoes/ This recipe was submitted by Ellen Naylor of Naylor Wellness. Ellen says: I tend to take my fingers and just pinch in some of the spices, so experiment with your taste buds. My suggestion: 1 tsp. Cinnamon, 1/2 tsp. Ginger, 1/2 tsp. Nutmeg, 1/4 tsp. Allspice, or 1/4 tsp. Cardamom. This is a very simple, healthy recipe. Sweet potatoes are sweet enough without adding any sugar, honey or maple syrup. Danielle’s Note: Our daughter prefers her sweet potatoes with just a pinch of cinnamon and nutmeg, but, as her palate matures, we’ll introduce some the bolder spice...
Read MorePeanut Butter and Flax Energy Balls
These take only a few minutes of work and are a great alternative to processed energy bars and cookies. They’re loaded with ground flaxseed, which is a good source of fiber and Omega-3 fatty acids. With the sweetness of raisins and maple syrup, the little ones will think they’re having dessert at snack time! PrintPeanut Butter and Flax Energy Balls Ingredients1/2 C. All natural peanut butter or almond butter (creamy works the best) 1 Tbsp. Pure maple syrup* 1 1/2 C. Ground flax 1/2 cup raisins and/or raw cacao nibs (1/2 cup total)InstructionsCombine all ingredients in a bowl, stirring by hand. Roll into bite-sized balls and refrigerate at least one hour.3.1https://www.veggiebabybloom.com/peanut-butter-and-flax-energy-balls/ This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: These energy balls are so yummy that they are kind of addicting. Try to only eat one or two a day… *The original recipe calls for honey. To make the recipe vegan, we replaced the honey with maple syrup. Also, it is important to note that honey is not considered safe for young children. Consult your pediatrician for more...
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