Valentine's Day Breakfast Cookies with Hidden Vegetables

I love sweets, and it's easy to go overboard with candy and sugary treats on Valentine's Day. I wanted to find something fun and festive for the holiday to give to my boys for breakfast without going crazy on the sugar. I had some beet puree in the freezer and thought it would be the perfect thing to make a little treat that had the perfect Valentine's Day color but also packed a nutritional punch.

These cookies came together really easily - the hardest part is pureeing the beets. But if you like to sneak vegetables into your foods then I recommend having a few vegetable purees on hand in your freezer. This way you can make a big batch and just defrost what you need when you're ready to make a recipe.

If you need instructions on how to make the beet puree you can find them here (along with my Chocolate Chip Banana Bread recipe).

For the breakfast cookies, you will need:

2 cups quick oats
1 cup beet puree
1 egg
1 scoop vanilla protein powder
2 teaspoons vanilla
1/4 cup sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Mix all ingredients in a large bowl and stir until combined.

The beets just make the most gorgeous color, don't you think?

Scoop the dough into small balls onto a cookie sheet (I love my dough scoop).

Bake at 350 for 15 minutes or until firm and set. This recipe made 18 balls using my scoop.

Allow to cool before serving.  The beets have an earthy flavor that is much more evident when the cookies are warm. Once they are cooled you will not notice it.

These cookies are packed with nutrition thanks to the beets, plus a little extra punch of protein from the egg and protein powder. They make a perfect on-the-go breakfast or afternoon snack. They are not very sweet, so don't expect a sugary flavor.  

I'm always trying to find new ways to help make sure that my toddlers eat healthy foods, even if it means hiding a veggie or two. That's why I am so excited about Dr. Orlena Kerek's FREE Online Workshop on How To Help Your Children Eat Healthily. (affiliate links) It's happening on Wednesday, January 28 and will be packed with information on creating healthy habits, introducing new foods without stress, and my favorite idea - nothing is forbidden in moderation.

I will definitely be participating as I have one very picky eater! My other toddler is a little more accepting of new foods but I want to make sure I have all the tools I can to keep him that way for life.

Be sure to check out this awesome FREE workshop (affiliate link) with me!

If you need even more guidance, check out Dr. Orlena's full Healthy Eating for Kids Course. (affiliate link) It includes:

• 9 videos over 4 weeks

• Personal coaching from Dr. Orlena

• Access to a Facebook group and Course Materials

It is a great value as you can't put a price on healthy eating habits for life! 

Need any new kitchen gear? Here you go! (affiliate links)

Taking snacks on the go? Check out the awesome totes from Thirty One! (consultant link)

Easy Halloween Breakfast: Jack O Lantern Toast with Pumpkin Cream Cheese

Feeding toddlers is never easy, so I love to have fun with their food. Earlier this Fall we made Owl Toast and it was a big hit, so I thought I'd do something similar for Halloween.

This is really simple - you can mix up the cream cheese the night before, so even when you're in a hurry in the morning you can still make a special holiday breakfast. It's also delicious for an afternoon snack!

The first step is mixing up the Pumpkin Cream Cheese. I love that my kids are actually getting some veggies here - pumpkin is a great source of Vitamin A and fiber.

Pumpkin Cream Cheese

Ingredients:
1/2 cup cream cheese
1/4 cup pure pumpkin puree
2 tsp honey
1 teaspoon pumpkin pie spice

Mix all ingredients in a small bowl until fully incorporated. Refrigerate until serving.

Once your cream cheese is done, all you need to do is toast your favorite bread. Then cut a pumpkin shape out of your toast using a pumpkin shaped cookie cutter. (affiliate link)

Spread your pumpkin cream cheese on your toast and decorate with chocolate chips. If your toddler is like mine, these will be the first to go.

That's it! A quick, easy, and healthy breakfast for Halloween morning (or a great pre-trick or treating snack). Enjoy!

Sneaky Veggies: Tomato Sauce with Eggplant & Pumpkin

Tomato sauce is a pretty safe food for most kids - mine love it on practically everything. It's also an easy place to sneak in some extra vegetables. We tried out this sauce this week and it was a big hit, and so easy since it cooks right in the slow cooker!

Ingredients:

1 jar Tomato Sauce (approx. 28 oz, any variety, I used Garlic & Onion)
1 cup Pure Pumpkin Puree
1 large Eggplant
1/4 cup Grated Parmesan Cheese
1 teaspoon Italian Seasoning
1 medium to large Spaghetti Squash or pasta of your choice
Shredded Mozzarella Cheese

Directions:

Peel eggplant and cut into 1 inch chunks (if your kids are particular about chunks, make them as small as possible).

In your slow cooker, pour tomato sauce, pumpkin puree, eggplant chunks, parmesan cheese, and Italian Seasoning. Stir until combined. Add salt & pepper to taste.

Cover and let cook for 4-5 hours on low or 2-3 hours on high (until eggplant is tender).

Serve over your choice of pasta and sprinkle with mozzarella cheese.

For an extra punch of nutrition, I serve this over spaghetti squash. You can serve the squash on its own or mix it into spaghetti or angel hair pasta.

If you've never had spaghetti squash it is really easy to make in the microwave! I microwave mine whole (be sure to poke it several times with a sharp knife first so the steam can escape).  Here's an awesome tutorial on how to make spaghetti sauce in the microwave if you're a beginner.

If you like this recipes, be sure to check out all our Sneaky Veggie recipes here!

Enjoy!

Sneaky Veggies: Quick & Easy Pumpkin Mac & Cheese

Some days I am all about the ease and convenience of good old boxed macaroni and cheese. It's quick and I know my kids will eat it. But I also feel like I need to add in some veggies so that we are getting a well rounded meal. Today we added in everyone's favorite Fall flavor - pumpkin!

This was really so easy. I used the Back to Nature Organic mac & cheese, which has a milder cheese flavor. I think you need a mild cheese flavor for the pumpkin to blend in nicely.

Prepare the mac & cheese per the instructions on the box.  When adding in your milk, butter, and cheese powder, also add in 1/4 cup canned pure pumpkin (not pumpkin pie filling!). Mix thoroughly. Sprinkle a little nutmeg on top to taste. That's it!

My toddlers DEVOURED this. Like, asked for and finished a second bowl. It was really tasty, with just a hint of pumpkin flavor and loads of extra fiber and vitamins. Give it a try!

Chocolate Chip Banana Bread with Hidden Veggies!

One of my toddlers is a very picky eater, so I am always on the lookout for ways to sneak vegetables into foods he will actually eat (like my Sneaky Squash Biscuits).

I also get farm fresh vegetables every week through a CSA (Community Supported Agriculture). If you don't have a CSA, let me just say how wonderful it is. I get a big bag of veggies every week, in season and locally grown. I'm supporting a local small business (I've met my farmer several times and he's awesome!) and I'm forced to try new vegetables that I otherwise would not. This week I got a beautiful bunch of beets. I knew there was no way my picky boy would eat them as is but I couldn't let them go to waste. Beets are a superfood, packed with healthy vitamins and fiber. And my toddlers will eat them... as long as they are hidden in my Chocolate Chip Banana Bread.  Give it a try!

You'll need to puree your beets for this recipe. This is super easy. Here's how I do it.

Cut your stems to about 1 inch. Gently wash beets and pat dry.  Wrap individually in foil and place on a cookie sheet. Roast at 400 degrees for 1 hour or until tender. Let cool, peel skin, and place in a blender or food processor. Puree until smooth.  I used 3 medium beets to make 1 cup of puree.

Isn't that color gorgeous? Now on to the recipe...

Ingredients:

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ripe bananas, mashed
1 cup beet puree
2 cups sugar
3 teaspoons vanilla

Directions:
Preheat oven to 325 degrees. Grease 2 full size or 5 mini loaf pans and set aside.

In a bowl or gallon sized freezer bag, sift together flour, salt, baking soda, & baking powder.

In a large bowl, blend eggs, mashed bananas, beet puree, sugar, and vanilla.

Add in flour mixture and mix until smooth.

Stir in chocolate chips.

Pour into prepared loaf pans.  This recipe makes 2 full sized loaves or 5 minis.  I always make mini loaves of bread because:

1. They cook faster.
2. I am feeding toddlers and it makes perfect sized slices.
3. They freeze beautifully so you never have stale bread.

If you don't have mini loaf pans try these.

Place in preheated oven and bake for 35-40 minutes for mini loaves or 55-60 minutes for full sized loaves (or until a toothpick inserted in the center comes out clean).

 So. Delicious.  My two toddlers ate an entire mini loaf for afternoon snack! You can't even tell that this bread is packed with super healthy vegetables.

As I mentioned, these loaves freeze wonderfully. Just wait until they are fully cooled and wrap in foil. Allow to thaw on the countertop and enjoy!

Pumpkin Maple Donuts with only 4 ingredients!

This morning it was rainy and dreary and I thought we needed a special treat for breakfast. I remembered the box of Maple Brown Sugar cake mix I bought on a whim at Target last week and thought hmmm... let's whip this into some donuts. Add in some pumpkin, egg, and banana and voila - Pumpkin Maple Donuts. The pumpkin and banana make these a little healthier than your average donut, and they are a really yummy, not too sweet treat for a Fall morning (or delicious for an afternoon snack!).

Ingredients:

• Box of Maple Brown Sugar Cake Mix (though I think any mix would be delicious - spice or vanilla especially)
• Can of pumpkin (pure pumpkin - not pumpkin pie filling)
• 3 eggs
• 1 medium ripe banana

Directions:

• Preheat oven to 350 degrees. Grease donut pan and set aside.
• In a large mixing bowl, mash banana with a fork (some chunks are OK).
• Add in cake mix, eggs, and pumpkin.
• Mix until well blended.
• Pour batter into donut pan, filling holes about 2/3 full. I find it easiest to put the batter in a gallon sized freezer bag, snip off the corner, and squeeze it into pan.
• Bake at 350 for 10-12 minutes, or until a toothpick inserted comes out clean.

Yum! These were so light and fluffy, and not too sweet. Delicious and oh-so-easy. Enjoy!

Sneaky Squash Biscuits with only 4 Ingredients!

I love sneaking veggies into foods that my kids will actually eat. This recipe for squash biscuits came about as a total experiment but it WORKED! My 2 year old took a bite and declared it delicious. I found them to be much less dry than Bisquick biscuits can sometimes be. And it was so easy, only 4 ingredients!

Ingredients:

2 1/4 cups Bisquick
2/3 cup pureed yellow squash (I steam mine in the microwave then puree in a food processor or blender. If you don't know how to do this go here for instructions.)
4 tablespoons melted butter
Splash of milk

Directions:

Preheat oven to 450 degrees.

In a large bowl, stir all ingredients together until a soft dough forms. Add a small splash of milk as needed to make the dough the right consistency.

Drop biscuits onto a greased cookie sheet. I used an ice cream scoop and it made 8 biscuits.

Bake for 10-12 minutes or until golden brown.

Enjoy!

Whole Wheat Sweet Potato Peanut Butter Bread

One more treat from our sweet potato bounty. I love using food that we have grown ourselves!

We made this for breakfast but it would make a perfect afternoon snack too. The bread is not too sweet and it's very filling. The peanut butter gives a bit of extra protein and the sweet potato sneaks in some veggies! It's delicious by itself but would be very tasty with butter or cream cheese too.

Whole Wheat Sweet Potato Peanut Butter Bread

by Laura

Prep Time: 20 minutes

Cook Time: 25-60 minutes

6065897

Ingredients (1 standard or 3 mini loaves)

• 2 cups whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 egg
• 3/4 cup mashed sweet potato (approx. 1 medium)
• 3/4 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees.

In a large bowl, mix flour, sugar, baking powder, salt, and pumpkin pie spice.

Using a hand mixer, add in egg, sweet potato, milk, peanut butter and vanilla. Mix until well combined. Dough will be very thick, almost like a cookie dough.

Place batter into greased loaf pan (I use mini loaves because I'm feeding toddlers. This made 3 mini loaves or it will make one standard sized loaf).

Bake at 350 degrees for 50-60 mins for standard sized loaf, or 25-30 mins for mini loaves.

Loaves also freeze for quick breakfast or snacks later!

Powered by Recipage

Enjoy!

Adapted from Peanut Butter Bread.

Sweet Potato French Toast Sticks

We've had a bounty of sweet potatoes in our garden this year! They are so versatile and healthy, and my kids love them.

This morning I decided to use some for breakfast and the results were delicious. I'm happy to share this recipe for Sweet Potato French Toast Sticks!

This recipe was adapted from Deceptively Delicious by Jessica Seinfeld (affiliate link).  I've had this cookbook for years and to be honest, the recipes can be a little hit or miss. But the beginning section on how to prepare different vegetables for pureeing is excellent and it does give you a good idea of how to get started incorporating more vegetables into your meals. Here's my version of Sweet Potato French Toast Sticks.

Ingredients:

1/4 cup cooked sweet potato (about 1/2 of a medium-large sweet potato)

4 eggs

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

4 slices bread of your choosing (I used whole wheat)

Butter (or coconut oil if you prefer to go dairy free)

Directions:

Mash sweet potato in a shallow dish. It doesn't need to be perfectly smooth. Whisk in the eggs, vanilla, and pumpkin pie spice.  

Cut each piece of bread into 3 sticks.

Soak each bread stick in the egg mixture for about 30 seconds. Be sure to coat both sides.

Melt butter or coconut oil in a large griddle or skillet. Add your bread sticks and cook until golden, about 3 minutes per side.

Serve with maple syrup for dipping, or sprinkle with powdered sugar. Makes 12 sticks.

Leftovers freeze well but I would recommend reheating in the toaster oven. I haven't tried it but I think they will become soggy in the microwave.

These are not too sweet so they make a great afternoon snack as well. Enjoy!