Archive for the ‘Recipes’ Category

Healthy Halloween Treats

Thursday, October 16th, 2014

Fall is finally here and Halloween decorations are already up everywhere and the supermarket aisles are filled with candy. A popular treat that doubles as an activity for kids is the ever-famous Rice Krispie treat, which you can mold into just about any shape you like from pumpkin to goblin. Instead of making the traditional recipe, try giving the kids an extra nutritional boost and some added protein with this healthier version. It’s just as fun to make and healthy, too.

Most health food stores nowadays sell food dyes made from spices or food so avoiding synthetic food coloring is not a big deal, you can even find all-natural sprinkles which would be fun to add in as well! Choose your colors depending on what shape you’re going for.

Protein-Packed Crispy Rice Treats

Ingredients:

2 cups puffed rice cereal

½ cup almond or sunflower seed butter

¾ cup brown rice syrup

½ cup finely chopped nuts, seeds or raisins

¼ cup mini chocolate chips

Directions:

Combine the almond butter and rice syrup in a sauce pan and cook on very low heat for about 3 minutes until it’s nice and creamy.

In a large bowl toss the rice cereal and mix ins.

Pour the warm, creamy mixture over the cereal mix and make sure everything is evenly coated.

Press the mixture into a 9X9 baking pan and cool in the refrigerator.

Once it’s set you can use cookie cutters to cut your favorite shapes or shape into pumpkins!

If you want to go crazy with decorating but want to keep food dyes and corn syrup out of your creations look for Surf Sweet gummy candies or Unreal candy.

Jacqueline Banks is a board certified Holistic Health Counselor focused on nutrition and green living strategies. To learn more about living a vibrant, healthy life, visit her website at www.jacquelinebanks.com.

Healthy Pancakes for Kids

Thursday, August 7th, 2014

Healthy PancakesPancakes are a favorite breakfast food in our family.  Although well aware that traditional pancakes are not a very healthy way to start the day, I decided to experiment in the kitchen to create a healthier version of pancakes that my kids would still enjoy. Here is the winning recipe:

Ingredients:
1 cup of oatmeal
¾ cup of milk (whatever type of milk your family uses: cow, goat, coconut, soy, almond, etc)
1 Tablespoon Hemp Seed
1 Tablespoon Maca Powder
2 eggs (if you don’t eat eggs, you can substitute chia seeds)
2 dates
½ teaspoon vanilla
Sprinkle of cinnamon
Coconut oil (for cooking in pan)

Healthy Pancakes

 

Directions:

Throw all ingredients except coconut oil into a blender. Blend on medium speed for approximately a minute or until pancake batter is smooth.

Melt small amount of coconut oil in pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve topped with your favorite fruit.

Recipe yields about 6 pancakes.

Extras: And just for fun you can play with the recipe and try adding in various ingredients to alter both flavor and nutritional value.

  • Cacao nibs
  • Banana
  • Nuts such as almonds, walnuts, or pecans
  • Seeds such as pumpkin or sunflower
  • Coconut flakes
  • Also try topping with cashew nut cream. Yum!

Sarah is a crunchy mama to three boys with a fourth on the way. Her family feels blessed to currently live abroad in the Netherlands and enjoy exploring all it has to offer. 

Healthy Summer Popsicle Recipes

Tuesday, July 1st, 2014

There’s nothing like a popsicle to cool you down on a hot summer day. But most store brands are loaded with sugar, artificial ingredients and food dyes.

Save your health, and some money this summer by making your very own popsicles at home. You can either use a Popsicle mold or Dixie cups with Popsicle sticks. If you use Dixie cups, cover them with aluminum foil and cut a hole for the Popsicle stick to go through- that will help keep the stick in place. Here are some of our favorite, kid friendly Popsicle recipes.

Orange Creamsicle Healthy Summer Popsicle Recipes

1/2 banana

1/2 cup plain yogurt

1 tsp. vanilla

1 tbsp. honey

1/4 cup fresh squeezed orange juice

Blend everything together, pour into a Popsicle mold and freeze overnight.

Mango Dream

1 large mango

1/4 cup full fat plain yogurt

2 tbsp. honey

1/4 tsp. vanilla

Red, White and Blue Pops

¾ cup sliced strawberries

¾ cup blueberries

½ cup fresh apple juice

Mix the strawberries and blueberries together in a bowl and divide them equally into your Popsicle molds then just fill the rest of the mold with apple juice. These make a great 4th of July treat!

Watermelon Squares

Watermelon is one of those fruits that just screams summer. All you have to do to make a delicious treat is cut up large chunks of watermelon and stick in a Popsicle stick before freezing.

Jacqueline Banks is a certified Holistic Health Counselor focused on nutrition and green living strategies. She works with women in all stages of motherhood, from mothers struggling with conception, through pregnancy, lactation and beyond to ensure the best health and nutrition for both mother and baby.

Three Superfoods Every Baby Should Eat

Thursday, April 3rd, 2014

While some mothers choose to avoid solids for the entire first year, others prefer to start sooner. The American Academy of Pediatrics says that most babies can start solids by 6 months, around the time babies begin to be much more active.

When you decide your baby is ready to begin solids, consider introducing some nutritionally dense superfoods instead of the traditional grain-based baby cereal. Babies produce plenty of functional enzymes and digestive juices that help them digest proteins and fats, making these fatty, protein-rich foods perfect first foods.

Introduce only one food at a time, and wait at least four days before introducing another food to rule out the possibility of a negative reaction. Always check with your pediatrician before beginning new foods.

Three Superfoods Every Baby Should EatEgg Yolks. Pediatricians warn us to stay away from egg whites, which may cause an allergic reaction, but the yolk is a nutritional powerhouse. Yolks from pasture-raised hens provide much-needed fat and cholesterol for proper brain and nervous system development, as well as choline, amino acids and vitamin A. Simply boil an egg for about 4 minutes so the yolk is soft but not runny, discard the white and serve with a small amount of unrefined sea salt.

Liver. Pastured, organic, poultry liver is extremely high in vitamin A, which is an important nutrient for developing babies. It also happens to be one of the best sources of usable iron along with vitamin B12 and other nutrients such as choline and cholesterol, which are important for healthy brain development. Start by shredding about a teaspoon of frozen liver (freezing for at least 14 days helps destroy any harmful microbes) onto an egg yolk. Beginning at six months you can serve baby cooked, pureed liver.

Salmon Roe. These nutrient-dense little eggs have some of the highest levels of omega 3s, almost 3.5 times the amount typically found in salmon. In addition to the brain-boosting fats, salmon roe is rich in antioxidants and fat-soluble vitamins along with zinc and iodine. Try serving by themselves or incorporated into a soft-boiled egg yolk.

Jacqueline Banks is a certified Holistic Health Counselor focused on nutrition and green living strategies. She works with women in all stages of motherhood, from mothers struggling with conception, through pregnancy, lactation and beyond to ensure the best health and nutrition for both mother and baby.