Ingredients Archives: kosher salt

Healthy Sweet Potato Pancakes

Feeding a toddler can be a challenge. One day she squeals for yogurt and the next, even a bite is a painstaking endeavor. As her palate has continued to mature by experimenting with different flavors and textures {when she’s interested}, the one food she has never stopped loving is sweet potato. Sweet potato puree was her favorite food for many months when she began eating solids and now she eats them in roasted bite-size chunks.

So, what’s a mamma to feed her carb and sweet potato loving babe? Healthy Sweet Potato Pancakes of course!

Healthy Sweet Potato Pancakes

Healthy Sweet Potato Pancakes – Ingredient List

1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon organic cane sugar
2 tablespoons ground flaxseed
1 cup almond milk {I use unsweetened Vanilla}
1 egg
1 tablespoon coconut oil
3/4 cup sweet potato puree

Healthy Sweet Potato Pancakes

Sweet potatoes are delicious and great for you, they are high in vitamin B6, vitamins C and D, and are high in carotenoids {like beta carotene}. If you’ve tasted sweet potatoes before you know that they are relatively sweet, hence the name, and so this recipe doesn’t include a lot of additional sugars. I incorporated ground flaxseed in the recipe to increase the fiber and omega-3 essential fatty acids.

For this recipe, I kept the sweet potato puree very plain. On a foil lined baking sheet, heat the sweet potato in a 400 degree oven for approximately 45 minutes or until tender. Once cooled, transfer to a food processor or high-powered blender, add a bit of water {1/4 – 1/2 cup} and puree.

healthysweetpotatopancakes3

The sweet potato pancakes are fluffy and moist, don’t be surprised if they seem a bit undercooked {not to be confused with a raw pancake, no no} – the sweet potato puree creates a very creamy texture. I cooked these on 350-400 degree griddle for 3-4 minutes, but go until you see bubbles and the pancakes are completely cooked through. The pancakes photographed above are relatively small, cooked from approximately a tablespoon of batter – perfect for those toddler tummies any time of day! For freezing instructions, follow this great tutorial.

Enjoy!
Anna

PS. If you have any questions about the recipe, leave them in the comments!

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Healthy Carrot Zucchini Apple Muffins

I am always on the lookout for new muffin recipes, one of my favorite breakfast items and the perfect portable toddler snack. I’ve written about this before on the blog, muffins can be deceptively healthy-looking but loaded with fat and sugar – don’t be fooled by the added fruits and vegetables. I previously created a recipe for Zucchini Apple muffins, and now I’m back from the test kitchen with Healthy Carrot Zucchini Apple muffins – an entirely new and fresh recipe. Oh, and my fiercest food critic, my two-year-old daughter, loves them.

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins – Ingredient List

1 1/2 cups white whole wheat flour
1/2 cup organic cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup old fashioned oats
1/2 cup milk {2 %}
1 egg
1/3 cup coconut oil {or a coconut/canola oil blend}
1 tbsp honey
1 tsp vanilla
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded apple
1 tbsp coconut flakes

Healthy Carrot Zucchini Apple Muffins

I’ve seen a lot of carrot muffin recipes floating around the internet lately and was inspired to create a new spin on my go-to muffin recipe, Blueberry Oat Muffins.

I really enjoy baking with white whole wheat flour – it has essentially the same nutritional value as whole wheat flour, just with a lighter taste. For this particular recipe, I rotate between using a coconut and canola oil blend, and just plain coconut oil. The blend is easier because it doesn’t require melting and I think it produces a moister muffin. Additionally, if you don’t have white whole wheat flour, substitute that for 1 cup whole wheat with 1/2 cup all purpose flour – it won’t taste exactly the same of course, but it works. One last note, I’ve also made these muffins with just 1/3 cup sugar instead of 1/2 cup and while they taste totally fine, I’m sticking with 1/2 cup – I’m only mentioning it incase you are cutting back on sugar, you can modify this recipe to work!

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins

Enjoy,
Anna

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Peanut Butter Banana Oat Muffins

Peanut butter and banana is one of my all-time favorite flavor combinations. My go-to breakfast is a whole wheat english muffin with peanut butter and sliced banana, what’s not to love? Maybe a little fat and calories from the peanut butter, but who’s really keeping track besides my jeans? In an attempt to combine all things I love – peanut butter, banana, and muffins, I created a recipe for Peanut Butter Banana Oat Muffins!

Peanut Butter Banana Oat Muffins

I stumbled upon all-natural peanut butter chips while perusing the baking aisle recently and knew I had to figure out a way to incorporate them into a recipe. It’s not an easy feat keeping a peanut butter recipe healthy, but I did the best I could by using coconut oil, white whole wheat flour, and oats. The ingredients are as follows:

Peanut Butter Banana Oat Muffins

1 cup white whole wheat flour {regular whole wheat flour works as well}
1/2 cup all-purpose flour
1/4 cup cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/2 cup oats
1/3 cup melted coconut oil
1 egg
1/2 cup milk {1 or 2%}
1 tsp vanilla extract
1/2 cup all-natural peanut butter chips
1 cup mashed banana {1 1/2-3 bananas depending on their size}

*Scroll down for full recipe instructions

Peanut Butter Banana Oat Muffins

I used white whole wheat flour for this recipe, but it is completely interchangeable with traditional whole wheat flour. The  “white” version is milled from white wheat kernels and produces the same nutritional value as whole wheat but has a milder flavor and lighter color. If you don’t love the taste of whole wheat, give the white version a try.

A tip for mashing the bananas, don’t skimp. The bananas I used at one point were uncharacteristically skinny and I only used two – it wasn’t enough. The muffins aren’t bad, but the sweetness of the bananas is what balances out the taste of the peanut butter and whole wheat flour. Additionally, the gooeyness of the banana produces a deliciously moist muffin. Bottom line – don’t skimp.

Peanut Butter Banana Oat Muffins

These muffins are perfect for breakfast-on-the-go, for school lunch boxes {kids get a little protein from the peanut butter}, or as an afternoon snack.

If you wish to sweeten up this muffin even more, try adding in a handful or two of chocolate chips. I purposely left them out to avoid a sugar rush first thing in the morning, but to each his own!

Enjoy!
Anna

PS: If you are looking for additional muffin recipes try these Blueberry Oat and Apple Zucchini Oat muffins.

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Homemade Pumpkin Spice Granola

Homemade Pumpkin Spice Granola, it’s sooo tasty and good for you. Slide over pumpkin pie…

I’m new to the homemade granola scene {yes, there is a scene} and can’t believe I’ve been missing out. Thankfully, making granola doesn’t require a tremendous amount of culinary skills, in fact, it’s rather simple.

My recipe has no added fat – the almonds have enough “good” fat to go around and is otherwise comprised of old-fashioned rolled oats, pure maple syrup, pure honey and a few additional ingredients.

Homemade Pumpkin Spice GranolaIngredients:

2 1/2 cups old-fashioned rolled oats

3/4 cups almond slivers

1 tsp pumpkin spice

1 pinch kosher salt

1/2 cup pure maple syrup

1/4 cup pure honey

2 tsp vanilla extract

1/2 cup dried fruit {I used unsweetened cherries}

Homemade Pumpkin Spice Granola

Homemade Pumpkin Spice Granola

Homemade Pumpkin Spice Granola

Homemade Pumpkin Spice Granola

This granola recipe is very simple to make, but it does require a bit of “hand-holding” in the form of stirring about every 15 minutes. In all likelihood your nose will be the first to know if the granola starts to burn – nuts, in this case almonds, tend to burn rather easily. Thankfully however, it’s a very distinguishable smell and won’t be easily missed.

If you are aiming for lots of texture and clusters avoid spreading the mixture to thin. Alternatively, if clusters aren’t your thing and you want to keep all of the teeth in your mouth, spread the mix evenly across the parchment paper lined baking sheet. Either way, allow the mixture to cool completely and the result will be a delicious, crunchy, and healthy granola.

Homemade Pumpkin Spice Granola

One last piece of information – granola can be very sneaky.

What could possibly be unhealthy about a bowl of oats and dried fruit?  

Well, a lot in fact. Blame it on the sugar, it’s lurking everywhere. Be mindful when gathering ingredients and check the labels –  avoid buying processed maple syrup, honey, and sweetened dried fruits.

Plain and simple, don’t be fooled by granola.

It’s like your annoying ex-boyfriend who put on a dress shirt – it’s still the same guy.

Avoid turning a well intentioned healthy treat into a dessert table wannabe.

If you have any questions or comments about your annoying ex-boyfriend, leave them below.

Enjoy!

Anna

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Blueberry Oat Muffins

I am really excited to share with you one of my favorite recipes, Blueberry Oat Muffins. This is my go-to recipe for a quick and delicious breakfast. The recipe includes coconut oil, whole wheat flour, oats, and organic cane sugar. The muffins are not entirely guilt free {sorry}, but they are much more nutritious than your average blueberry muffin and make a great snack for the kids.

Blueberry Oat Muffins

Blueberry Oat Muffins – Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup cane sugar

1/4 tsp kosher salt

2 tsp baking powder

1/2 cup oats

1/3 cup coconut oil {melted}

1 egg

1/2 cup milk {2 %}

1 tsp vanilla extract

1 cup blueberries {fresh or frozen}

Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

This recipe, inspired by Inspired Taste, renders between 9-11 muffins. For even cooking, fill empty muffin tin spots with 1 tbsp water.

When baking with coconut oil, be sure to melt the oil on low heat and remove immediately – cool before adding to egg and milk mixture. For best results, the egg and milk should be at room temperature – this will help prevent the coconut oil from hardening up when mixed together. Lastly, expect the muffin mixture to be thick and produce a bread-like consistency when baked.

Blueberry Oat Muffins

Enjoy!

Anna

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Cinnamon Roasted Sweet Potato and Apple Puree

Searching for a healthy, delicious, and savory dish for your foodie-in-training? I have been cooking away in my teeny-tiny New York City kitchen lately and want to share a recipe my daughter absolutely loves, cinnamon roasted sweet potato and apple puree! The best part about this recipe, aside from being incredibly easy, is that you can stop just before the pureeing process and have a healthy finger-food meal for your toddler or an adult side dish; a win for everyone!

Cinnamon Roasted Sweet Potato Apple Puree

If you are a rookie in the kitchen or creating baby food for the first time, you will love this simple recipe. Steaming is a popular cooking process for making baby food, but I prefer roasting instead, just as simple and much tastier! The small amount of olive oil and salt in the recipe help bring out the rich flavors of the sweet potato and apple while providing a good source of fat. Just wait until you pull the pan out of the oven and smell the cinnamon, AH-mazing!

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

For all the grandmothers, aunts, and friends of new moms out there, homemade baby food makes for an amazingly sweet, kind, thoughtful, and loving gesture (HINT, HINT)!

All the details of the recipe are below, happy cooking!

Anna

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