- 1/3 cup – coconut oil
- 1/2 cup – honey
- 2 large – egg
- 1/4 cup – water
- 1 teaspoon – vanilla extract
- 1 cup – pumpkin, canned
- 1/2 teaspoon – salt
- 1/2 teaspoon – cinnamon
- 1/2 teaspoon – ginger, ground
- 1/4 teaspoon – nutmeg
- 1/4 teaspoon – cloves, ground
- 1 cup – flour, whole wheat
- 3/4 cup – flour, all-purpose
- 1/4 teaspoon – baking powder
- 1 teaspoon – baking soda
- Preheat oven to 325 degrees F and grease a 9×5 inch loaf pan.
- In a large bowl mix melted coconut oil, honey, eggs, hot water and vanilla together. Stir in pumpkin puree.
- In another bowl whisk together salt, cinnamon, ginger, nutmeg, cloves, flours, baking powder and baking soda.
- Mix dry ingredients with wet ingredients just until mixed. Pour into loaf pan. Sprinkle with toasted coconut.
- Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack.
Recipe from Super Healthy Kids
- 3 cups butternut squash, chopped
- 3 cups chopped sweet potato (about 1 large sized potato)
- 1 onion, chopped
- 2 cups chicken broth
- 1/4 cup butter
- 2 cups coconut milk
- 1/2 tsp cumin
- 2 tablespoons shredded coconut
Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut. Cook for about 30 more minutes, or until soup is heated through. Toast some extra coconut and sprinkle for garnishing.
Recipe from Super Healthy Kids.
- 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
- 2 tablespoons (25 grams) sugar
- 1 teaspoon (5 grams) kosher salt
- 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons (3 ounces; 85 milliliters) cold water
Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
For a looser, juicy pie, use 2 tablespoons of cornstarch. For a firmer filling that holds its shape more when sliced, use up to 4 tablespoons cornstarch.
- 4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
- 3 quarts boiling water (or cider, see note above)
- 10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
- 1/4 teaspoon cinnamon (or more, to taste)
- 1/4 teaspoon salt
- 2 to 4 tablespoons cornstarch (see note above)
- 1 recipe Easy Pie Dough
- 1 egg white, lightly beaten
Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling, discarding any excessive juices in the bottom of the bowl. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.
Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.
Recipe from Serious Eats.
1 Cup Carrots
1 cup pineapple, chopped
5 oranges, peeled, and sectioned
1 TBL honey
1/2 cup Greek or plain yogurt
- Steam carrots if not using a high powered blender.
- Blend all ingredients
- Add the rest of the ingredients to your blender and blend until frothy and smooth.
- Serve cold or pour into popsicle molds.
KALE & WHITE BEAN SOUP WITH CROUTONS
Inspired by The Fresh and Green Table
3 tablespoons olive oil
2 garlic cloves
2 bunches kale, stemmed
3 cups chicken stock (sub vegetable if you’d like)
1 (15-ounce) can white beans
1/3 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cups of of 1″ bread cubes
salt and pepper
1. First whiz the onion, carrot, and garlic in a food processor until it is finely chopped. Remove and whiz the kale leaves until they are a size you like.
2. In a large soup pot, heat the olive oil over medium heat. Add the onion/carrot/garlic mixture and a 1/4 teaspoon of salt. Cover and cook for 5 to 6 minutes. Uncover and let the vegetables brown up. This usually takes another 5 minutes.
3. Add the kale, 3/4 teaspoon of salt, and a few grinds of pepper. Stir around for a couple of minutes then add in the stock and 2 cups of water. Bring the pot to a boil, reduce to a simmer, and cook uncovered for 10 minutes. Add the beans and the juice of 1 lemon. Turn off heat and taste for salt, pepper, and lemon – add more if you like.
4. While the soup cooks make the croutons. Melt the butter in a large skillet over medium-high heat. Toss in the bread cubes and sprinkle with salt. When they crisp up on one side, toss again and allow to crisp up a second time.
5. Serve soup with a sprinkle of Parmesan cheese, lemon wedge, and croutons.
Recipe from Sarah Waldman.
- 15 ounce – kidney beans, canned
- 1/2 tablespoon – Worcestershire sauce
- 1 stalk – green onion
- 1 large – egg white
- 1/4 cup – bread crumbs, seasoned
- 3 tablespoon – sesame seeds
- 4 regular – hamburger buns, whole wheat
- 1 medium – avocado
- 2 medium – carrot
- 1/4 cup – barbecue sauce
- Heat grill to medium-high.
- Drain and rinse beans. Place into a food processor along with the Worcestershire sauce, onion, and egg white; process until smooth.
- Add bread crumbs and pulse until well-combined.
- Place sesame seeds in a shallow dish. With wet hands, shape bean mixture into 4-6 balls (depending on desired thickness of burgers), roll in sesame seeds to coat, then form into patties.
- Place patties on grill and cover. Grill 6-8 minutes per side until patties are lightly browned and seeds are toasted.
- Mash avocado and shred carrots. Toast buns if desired.
- Add some avocado, carrots, a bean patty, and barbecue sauce to each bun, forming sandwiches.
- Serve bean burgers with strawberries on the side.
Serving size: 1/4 cup bean mixture, 1 bun, 1/4 avocado, 1/2 carrot, 1/2 cup strawberries
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
- 1 cup – blueberries, frozen
- 4 tablespoon – chia seeds
- 1/2 medium – avocado
- 1 medium – banana
- 1 cup – almond milk, unsweetened
- Place all the ingredients in the jar of a blender and process until smooth.
- Place the blended mixture in popsicle molds and freeze until frozen through, 8 hours or overnight.
Makes 6-10 popsicles depending on the size of your molds. Fill up the molds you have and enjoy the rest as a smoothie!
- 8 – 10 ounces 100% orange juice
- 1 1/2 cups baby kale
- 1 cup frozen berries
- 1/2 frozen banana
Blend orange juice and kale together until well blended. Â Blend rest of the ingredients until smooth. Â Pour into pop mold and freeze.
- 1 medium – apple, Granny Smith
- 1/2 cup – cranberries, dried
- 1 pound – turkey, ground
- 1 large – egg
- 1 teaspoon – salt
- 1/2 teaspoon – black pepper, ground
- 1 teaspoon – onion powder
- 1/2 cup – cheddar cheese, shredded
- 4 cup – green beans
- 4 ounce – macaroni pasta, dry
- 2 cup – spaghetti or marinara sauce
- 2 medium – apple
- Wash and shred Granny Smith apple; squeeze out any excess liquid. Chop cranberries into smaller pieces.
- Add grated apple, chopped berries, turkey, egg, salt, pepper, onion powder, and cheese to a large bowl. Mix well. (Your hands work best!)
- Make golf-ball sized meatballs and drop them into a 4 quart crockpot (or larger). This should make about a dozen meatballs.
- Cover and cook on high for 4-5 hours or on low for 5-9 hours. (The fuller the crockpot, the longer the meat will take to cook.) While the meatballs cook, juice will collect on the bottom of the crockpot and they will start getting bright white and slimy looking. Don’t be alarmed—they will eventually brown. They may also appear to be cooking into each other but you will be able to separate them when they’re done.)
- Before eating, steam green beans, cook pasta according to package, and heat pasta sauce. Core remaining apples and cut into slices.
- Top pasta with sauce and meatballs. Serve green beans and sliced apples on the side.
Serving size: 2 meatballs, 1/2 cup cooked pasta with sauce, 1 cup green beans, and 1/2 an apple.
Prep time: 15 minutes
Cook time: 5 hours
Yield: 6 servings