Whole Wheat Oatmeal Applesauce Banana Bread

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Ingredients
  • Cooking spray
  • 1 heaping cup mashed banana
  • 1/3 cup honey
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
 
Instructions
  1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
  2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t overmix!).
  3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
  4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.

 

Notes
Our contributing mom made these in single-serve sizes. 
To make vegan:Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well. To make gluten free:Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).

 

Submitted by Alisha P.

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Baked Zucchini Sticks

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Ingredients:

  • 3 medium sized zucchini, about 9 to 10 inches long
  • 1 cup Panko bread crumbs
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon Pizza Seasoning or mixed Italian herbs
  • 2 large eggs, scrambled

 

Instructions:

1. Cut the Zucchini in a “grid shape like this:

Zucchini Slices

 

2. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

3. Rinse thoroughly, then pat dry.

4. Preheat oven to 425.  Line a baking sheet with parchment, and spray the parchment with olive oil.

5. Combine the Panko bread crymbs, cheese, and pizza seasoning and mix thoroughly until combined.

6. Dip each zucchini stick in the egg mixture.

7. Then dip each piece in the crumb mix, one by one. Doing more than one at a time might make the crumb mix too wet too fast. Put each finished piece onto a lined, greased baking sheet. The original recipe calls for parchment paper sprayed with olive oil spray.

8. Bake approximately 12 minutes, or until golden brown. Flip, and then bake an additional 12 to 16 minutes until the other side is also golden brown.

 

There is a lovely dip that goes with this, but it’s not included here. If you’re interested, visit the original post here.

Cauliflower Soup

Ingredients:

  • 1 head of cauliflower
  • 1 med sized onion chopped
  • 3 carrots cut in slices
  • 3 med sized potatoes (cut in cubes)
  • 4 cloves of garlic chopped
  • 1 container of chicken stock (could use veg stock)
  • Salt and pepper to taste (for Mommy’s bowl only!)
  • Cheddar cheese garnish or mix in (optional)

 

Directions:

  1. Saute onions on med-low heat until soft.
  2. Add garlic and Saute for about a minute.
  3. Add cauliflower, potato, and carrot and stock. Stir and bring to a boil.
  4. Reduce to med heat and cook until veg is soft.
  5. Remove and use a hand blender or blender to puree.
  6. Add salt and pepper(only for mommy’s soup) And garnish with cheese

 

From Jean M.

Easy Pot Pie

Pot Pie

For the Filling:

  • 2 cans cream of chicken soup ( This mom used the healthy choice or healthy select),
  • 1 can milk
  • 3 cups of frozen veggie mix (This mom used frozen pea/carrot/corn/green bean mix bc it’s easier but fresh veggies work too)
  • chopped cooked chicken.  (4 normal sized breasts, or 3 giant sized ones)
  • season with salt, pepper, and thyme
  • Add some diced potato if desired

For the Crust:

Start with any biscuit mix and add a little extra milk until you have reached the desired consistency.  Spread over the top, bake, and enjoy!

You can also use any pre-made crust if you like, or go crust-less!

 

From Andrea A

CARROT, SWEET POTATO & PUMPKIN MUFFINS

From Mummy Musings & Mayhem

You’ll Need….

  • 1 Teaspoon baking powder
  • 1 Cup Plain Flour
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Grated Sweet Potato
  • 1/3 Cup Grated Carrot
  • 1/2 Cup Grated pumpkin
  • 2 Eggs (lightly beaten)
  • 1/4 Cup Oil (Vegetable or Canola)

Now you need to….

  1. Sift the flour and baking powder into a bowl and then make a well in the centre.
  2. Add sugar, eggs, grated veggies and oil and combine well.
  3. Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
  4. Leave in the tin for 10 mins before turning out onto a rack to cool.

Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..

Squash Macaroni and Cheese

Squash Macaroni and Cheese

DISCLAIMER: The mama who created this recipe has twins and was hoping to make meals to freeze. Feel free to consider adjusting the recipe accordingly, depending on how much you hope to make.

Ingredients:

1 lb small pasta like ditalini or pastina

1 large squash (butternut works well, but you can use whatever is fresh)

1 1/2 (approximately) cups of mild cheddar shredded

Directions:

Peel the squash and cut into cubes. Steam until very soft ( I swear by Ziploc steam bags for the microwave – they are awesome!). Boil the pasta a few minutes past the cook time so it is overdone. Drain (do not rinse). Put the pasta back in the pot (not over heat) and add the cheese. You can add a spoonful of greek yogurt or a splash of breastmilk, formula, or any other kind of milk (depending on how old your baby is) to make it creamier.

If desired, Puree to desired consistency in blender or food processor and add water to thin it out if necessary.

From LeAnn

Visit her blog here, and see the original post of this recipe here.

Easy Cheesy Butternut Squash Pasta

Easy Cheesy Butternut Squash Pasta {30 minute meal}

An easy and downright delicious pasta that is basically just veggies!

From: Lauren’s Latest.com

yield: 4 SERVINGS

prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES

INGREDIENTS:

1/2 pound short cut pasta (Such as shells or elbows)
3 lb. butternut squash, peeled and diced
2 cups chicken or vegetable stock + extra if needed
2 cloves garlic, finely minced
salt & pepper, to taste
2 tablespoons butter
1 cup grated parmesan cheese {use the real stuff!} + extra to taste

DIRECTIONS:

Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut pasta and cook until al dente. Drain and set aside. While pasta is cooking, bring butternut squash and chicken stock to boil in a separate pot. Cover and simmer 10-15 minutes or until squash is fork tender. Using a potato masher, mash squash into a paste. DO NOT drain out the chicken stock. This will make the sauce. Stir in garlic, salt, pepper, butter and 3/4 of the cheese and cooked pasta. Stir and add in more chicken stock to make sauce the consistency you desire, if needed. Sprinkle remaining cheese over top and serve immediately.

Veggie Spice Muffins

Veggie Spice Muffins

Ingredients:

  • Cooking spray
  • ½ cup of shredded Carrot and Zucchini
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • ¼ cup plain whole milk greek yogurt
  • ¼ cup of unsweetened applesauce
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of ground ginger
  • 1 cup of the master muffin mix ( 1 ½ cups of flour, 2 cups of white whole wheat flour, ¾ cup wheat brain, 4 teaspoons baking powder, 1 teaspoon baking soda, and ¾ cup of brown sugar). This mix makes 5 cups of mix which is enough for 5 batches of muffins. Store the left overs in a plastic zippered bag in the freezer for one month.

Directions:

  1. Preheat oven to 400 F (200 C) spray 24 mini muffin pan with cooking spray. Pat the carrot and zucchini dry with paper towels.
  2. In a bowl, beat together the egg, oil, yogurt, applesauce, vanilla, spices and carrot/zucchini mixture. Add the muffin mix and stire until just evenly moistened. The batter will be thick.
  3. Spoon the mix into the pans. Bake until the muffins are golden and toothpick inserted comes out clean. (about 13 minutes).

Submitted by Amanda M.

Spinach and Cheese Frittata Bites

Spinach and cheese Frittata Bites

Ingredients:

  • Olive oil cooking spray
  • 1 teaspoon of Olive Oil
  • 2 packed cups of baby spinach
  • 3 large eggs, lightly beaten
  • 1 tablespoon of whole milk
  • ¼ teaspoon of minced fresh oregano (this made it REALLY good)
  • salt and ground pepper
  • 2 tablespoons of crumbled goat cheese

Directions:

  1. Preheat the oven to 350 F (180 C). Spray 24 cup mini muffin pan with cooking spray
  2. In a frying pan over medium heat, warm the oil. Add the spinach and saute until it releases its liquid (about 2 mins). Drain, squeezing to remove the liquid then chop finely.
  3. In a bowl whisk together the eggs, milk, oregano, a pinch of salt and pepper and the cooked spinach. Divide the mixture evenly among about 12 of the mini muffin cups (they should be almost full). Scatter the cheese on top.
  4. Bake the frittatas until the centers are set and the edges are browned and pulling away from the edges (about 15 minutes). I put them under the broiler for a few minutes to brown the tops.

Submitted by Amanda M. 

Mac & Cheese Bites

Mac & Cheese Bites ( We also recommend you try to use Sarah’s Mac and Cheese recipe but follow the rest)

Ingredients:

  • Olive Oil cooking spray
  • ½ cup whole wheat elbow macaroni
  • 1 ½ teaspoons of butter
  • 1 ½ teaspoons of flour
  • ¼ cup of whole milk or breast milk
  • ½ cup sharp white cheddar cheese
  • 1 tablespoon of grated parmesan cheese
  • 1 large egg, beaten

Directions:

  1. Pre heat the oven to 375 F. (190 c), spray a 24 cup mini muffin pan with cooking spray.
  2. Cook the macaroni like you would any pasta.
  3. In the same sauce pan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheese until smooth. Add the macaroni to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.
  4. Spoon the pasta mixture into about 12 of the muffin cups. Bake until crisp and browned around the edges and bubbling (about 10 mins).
  5. Store in a the refrigerator for three days or freeze for up to 3 months.

Submitted by Amanda M.