Oh my, Oh my! I am missing my Babyfoodstepper gals from Texas… I found this post in my DRAFT folder today and figured it was as good time as any to post it (oooops! only nearly 2 years late!) and tell you lovely (babyfoodstepper) ladies that I miss you and I hope you are all doing well babystepping your way to healthier families!
At our February 2012 meeting of Babyfoodsteppers (a local group that meets monthly which has grown out of this website!) we all made a healthy kid friendly snack and brought it to share with the group!
Here is a sampling of snacks (and recipes) that were shared (and sampled!) Yumm!
Greek Yogurt with Omega’s
My yogurt concoction was Greek yogurt ( fage or kirklands brand at Costco) + packet or two of stevia to sweeten to taste, & your fav Barleans oils. In my house, we call Barleans on a spoon-icing…its a special treat for them!
Wash and tear kale into pieces (I cut away stem parts). Arrange in single layer on cookie sheet. Spritz with olive oil and sprinkle on a little sea salt. Bake at 325 until crispy to touch. ( Maybe 5-10 minutes)
she got the recipe here
If you want to try the cauliflower hummus but want to start with a small batch, I adapted to about 1/3, skipping the garnish. Instead of getting all crazy about measuring the cauliflower, I just used about 1/3 of a head in place of the chickpeas. The remaining 2/3 you can put in the food processor with 2 teaspoons of olive oil and process until creamy. We love that.
2 garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1 teaspoon pimentón (smoked paprika) or other paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch cayenne pepper
1 ⅓ cups drained cooked chickpeas, cooking liquid reserved
⅓ cup tahini, peanut butter, or other nut butter
2 tablespoons freshly squeezed lemon juice
1. Put the garlic, oil, paprika, salt, black pepper, and cayenne in a bowl, food processor, or blender. Mash or process until relatively smooth.
2. Add the chickpeas, tahini, and lemon juice, and mash or process until the hummus is uniform in texture and as smooth as you like it, adding the reserved garbanzo cooking liquid as needed if the mixture is too thick. Taste and adjust the seasoning. Serve immediately (or cover and refrigerate for up to a week).
Pumpkin Sticky Muffins
Pumpkin is not only yummy for little tummies, it is packed with nutrients. You can make these plain or try the add-ins for a more interesting flavor.
1 cup whole wheatflour (use brown rice flour for gluten-free)
1/2cup oat flour
1-2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. sea salt
2 tsp. baking soda
1/2 cup 100 percent orange juice concentrate, thawed (do not dilute)
1/2 cup pure maple syrup
1 tsp. stevia (or brown sugar)
2 tbsp. honey or agave nectar
2 tsp, vanilla extract
1 cup canned 100 percent pumpkin
1/2 cup carrots, grated
1/2 zucchini, grated (Hint: For really picky eaters who won’t eat green things no matter how small, thinly shave off the green peel before grating, so that the zucchini becomes invisible.)
Preheat the oven to 350°. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the dry mixture to the wet mixture. Include any add-ins that you desire Fill greased muffin tins three-quarters full and bake for 30-40 minutes. Cool completely.
No-Bake Energy Bites
(she got the recipe here)
(makes 18-20 bites)
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
And Last but not Least
You Ladies rock! I miss you!