The frozen spinach cake that started the toddler wars has been beat! HA! I have been battling the salty deliciousness of one of Annabelle’s favorite things to eat for quite a while. I’ve made a few different versions and none of them have been perfect. The original has potato in it so that’s what I’ve been trying to replicate but last night I was in a pickle about what veggie to give Annabelle for dinner. I had a ton of spinach and there was no way she’s eat it just sauteed, I had to do something with it. So I scrounged around the fridge and made a delicious spinach masterpiece!
This is a delicious way to sneak in a breakfast veggie and some oh so wonderful coconut. If you don’t like coconut replace it with more zuchini or carrots. I got the original recipe from a friend, she made some changes to it and then I made some more changes to it. I made it last night and Annabelle has been nibbling on it all day.
I’d slice it, stick it in a toaster oven for a few minutes and spread some organic pastued butter, coconut oil, organic cream cheese or raw cream on it. So good!
I love Brussels Sprouts and I think they’re great sauteed in a little butter and sprinkled with a little salt. The first year that Andrew and I were married I made a stepped up version of my beloved Brussels sprouts for Thanksgiving. It was a hit and I’ve made this dish for every Thanksgiving since and it’s become my go to recipe for Brussels sprouts. It’s rich and creamy and tastes decadent. I’ve found it to be a great recipe to turn haters into Brussels sprouts lovers.
Note: I’ve always eyeballed this recipe and have never measured so I suggest adding the mustard and half and half slowly to find your preferred level of creaminess, also go ahead and salt as needed!
I can take no credit for this brilliant recipe. It’s straight adapted from the ;Lord of the apple rings’ recipe from the Toddler Cafe by Jennifer Carden. I really only adapted it because I didn’t have all the right ingredients, I also doubled the recipe. I was really skeptical of this recipe because Annabelle is not a fan of chicken, she hadn’t eaten apples in months and I’d given her pieces of chicken apple sausage twice before actually making this recipe. She goobled them all up and then ate some off my plate. Annabelle ate them so fast I didn’t even have enough time to take a good picture.
My guess is that these would be a good choice for freezing. I’ll try freeze some next time.
This recipe was inspired by a friend who had recently had success serving a similar dish to her toddler. This is one of the delicious recipes that won the toddler food wars! It’s delicious and of course, healthy!! I served this for Annabelle over rice noodles but you can really use this cream sauce over anything. It would be great over pasta, baked potatoes, as a spread on toast, as a healthy alternative to spinach artichoke dip to serve with tortilla or pita chips. Use your imagination and get creative. The amount of milk you use is what’s going to take it from a dip to a sauce so it’s a great recipe to have in your arsenal!
I’ve tried to get Annabelle to eat chickpeas before and she hasn’t been too much of a fan. And then I found a recipe on Weelicious for sweet chickpeas. I made some modifications and they’re delicious. The only part of this recipe I’m not a fan of is that you have to peel the skin off the chickpeas and that’s a little time consuming. Besides that, it’s great! Annabelle likes to snack on these while I’m making dinner.
This hot ‘oatmeal casserole’ is great for Sunday brunch or disguised as ‘bread pudding’ for dessert. Adjust the cooking time depending on how mushy or firm you prefer your pudding. I used a 9X 11 glass casserole and had some leftover to fill 3 mini cake pans.
The oats are soaked overnight with whole wheat flour. The flour provides phytase to help break down phytic acid which will make your oatmeal more digestible, therefore providing greater nutrition. If you’re not comfortable soaking then just skip this part.
A great high protein, healthy fat snack or breakfast idea. It looks like a brownie but it’s healthy, and completley grain free. We enjoy these as an afternoon snack, it’s just sweet enough to satisfy your sweet tooth. Keep in a sealed container in the fridge.