Chocolate hummus

Chocolate hummus!

Even the best intentioned parents fall into bad habits when it comes to toddlers and food. I swore we would never make M a separate dinner from ours and yet, here we are. I also swore that I would never cave to bedtime snack requests, but…you guessed it.

Look, we have a lot of good habits and we course correct pretty fast when we realize that we’re off track. And we try not to sweat it when things change or don’t work around mealtimes. But f*&$@#ing hell is it frustrating.

While M isn’t a huge snacker between meals, he would happily eat all “snack” food for his meals. For lunch, I’m more okay with packing him a collection of finger foods (hard-boiled egg, veggies and hummus, fruit, mini muffins, etc), but for dinner, it’s hard for me to swallow guacamole and chips as his main course (pun intended).

I mean, he has an entire adolescence to make bad food choices, so we have to get some goodness in while we can, right?

All this to say, we’re struggling with food right now. One strategy we’re implementing is trying to ensure that M’s whole day is rounded out with good stuff so that one bad meal isn’t a big deal.

Chickpeas, dates, maple syrup, unsweetened cocoa powder, vanilla, cinnamon, and salt.
Blend until really smooth for a protein-packed after school snack.

I started making my own chocolate hummus after being introduced to this magical concoction (seriously, how did I not know that chocolate hummus existed until about 2 months ago?) at my book club.

Chocolate hummus: free of gluten, dairy, soy, eggs, nuts, and all animal products. Basically, the perfect after-school snack.

This sweet dip is mostly chickpeas, which have a ton of protein and fiber, plus some natural sweeteners and a couple of spices. It takes about 15 minutes to make and most of that time is spent waiting for water to boil. This snack is also free of nuts, gluten, dairy, soy, eggs, and any animal products.

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A couple of notes:
- Soak 4 dates, though you may not need them all. This dip tends to get sweeter as it sits in the fridge, so be careful about adding all four dates up front.
- If the dip doesn’t taste sweet enough after two dates, try adding another pinch of salt. The salt really brings out the sweetness and the chocolate, so you may not need additional sweetener.

Chick peas, dates, maple syrup, unsweetened cocoa powder, vanilla, cinnamon, and salt.

Chocolate hummus

1 can chick peas, rinsed and drained |
¼ cup cocoa powder
½ cup maple syrup
2-4 dates, soaked in boiling water for 5-10 minutes
1/8 tsp cinnamon
¼ tsp salt, plus more to taste
½ tsp vanilla extract

Boil some water and pour over 4 dates. Let sit for 5-10 minutes.

Meanwhile, rinse your chickpeas and pour them onto a paper towel. Dry them lightly. Add to a food processor.

Measure the other ingredients and add to the food processor. When the dates are soft, add them to the other ingredients and blend until very smooth, about 5 minutes. Serve.

Yield: 1.5 cups or about 14.5 ounces

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Chocolate hummus!

Possibly the perfect lunchbox treat or after-school snack.

Purple kale pesto

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This recipe is really just an excuse to make tomato hearts. Because TOMATO HEARTS! (See the easy peasy tutorial below.)

As always, scroll to the next photo to skip the life update coming at you: I've been with my mom in the hospital for the past few days, hence the long pause in posting. I'll spare you the details, but it was pretty brutal for my mom and will continue to be a rough course of treatment in the coming weeks and months. 

Seeing someone I love be so sick brings out competing urges in me. On the one hand, I want to be optimistic and wait to freak out until we see what happens in the next few weeks. On the other hand, I want to mentally prepare for the worst, or, as I usually do, talk about/worry about "the worst" as though somehow saying it out loud or thinking about it constantly will keep it at bay. Like the Scheherazade of cancer.

Anyway, as always, I can only control what I can control. I'll try my best to carry on and eat well and get veggies into my child and not let him watch all the television though I mostly want to curl into a ball and stare at the wall.

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This pesto is so vibrant and delicious. And purple feels on brand for Valentine's day, no?

Though I'm always in favor of shortcuts in recipes and against dirtying unnecessary dishes, you really must blanch the kale before making this sauce. But I sometimes go straight from the pot to the food processor (shaking off the excess water in the process) and skip the post-blanch ice bath that is supposed to stop things from overcooking. I find that the blending does the trick and a little excess water doesn't hurt the mixture either.

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This guy is Whole 30 compliant but adding in some Parmesan wouldn't hurt one bit. This is also a great way to get vegetables into your child since they're blended into the sauce. I find that the purple color is fascinating to small people and some of it comes out in the blanching water, turning it a gorgeous shade of lavender, which is also compelling to the wee ones. If nuts are a no-go for your kids' lunchboxes, try swapping in tiger nuts (they're not actually nuts) or pumpkin seeds for the cashews.

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Here's a quick tutorial for the tomatoes:

A couple of tips: Look for tomatoes that are longer than they are round and cut them on the diagonal, but toward the middle, leaving a little bulb on each end. When you've cut the tomato in half, flip the right side over so that the two fat parts and the skinny tips meet. Stick a toothpick or skewer through the middle like an arrow. Done.

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Purple kale pesto

6 oz purple kale, stalks removed (1 large bunch)
1/3 cup basil
1/3 cup tomato paste
2 large cloves garlic
½ cup roasted, unsalted cashews or cashew pieces
½ cup olive oil
1 Tbsp white wine vinegar
salt/pepper to taste

Bring a large pot of salted water to a boil. Rinse the kale and rip the leaves from the stalks into large chunks (this part is cathartic). Put in the boiling water and blanch for 1 minute. Give it a few stirs to ensure that all of the kale is submerged. Add directly to the blender or food processor.

Add the rest of the ingredients and blend until you've reached your desired consistency. If too thick, add more water or oil by the tsp to thin out.

Yield: 18 oz or about 3 cups (This recipe makes a good amount of pesto and was more than enough for a lb of pasta.)

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Spinach and artichoke spread

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Who has time to cook this week? Between prepping Christmas and Hannukah dinners, cookie swaps, last-minute gifts, wrapping, school parties, work parties, and the million other things going on, dinner is probably low on the priority list. Another challenge is that, at least in our house, all of this holiday hoopla has thrown us off schedule, which makes feeding a toddler even more difficult. After all, an overstimulated and tired kid is a cranky, fussy mess.

So, this weekend I whipped up some spinach and artichoke spread and we've been eating it in a million different ways: As a dip with carrots and crackers, thinned out and made into a pasta sauce with roasted carrots thrown in, and with bread and tomato as a grilled cheese. I reduced the amount of cream cheese and cheese and increased the amount of spinach. It's been really convenient having something so versatile at our disposal and the variety keeps it interesting for M. I also feel good that he's getting a big shot of vegetables and protein. And did I mention that this is a no-cook recipe that comes together in the time it takes to blend the ingredients? VERY helpful when time is limited.

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Spinach and artichoke spread

2 oz cream cheese
1 cup Parmesan, Romano, or 4-cheese blend
1 can of artichoke hearts (or a heaping cup, 9 hearts, 8.5 oz)
2 medium garlic cloves
2 cups raw baby spinach, packed
3 oz shredded chicken (from rotisserie or leftover cooked breasts/thighs)
s/p

Yield: 18 oz

Put everything (raw spinach and garlic included!) in the food processor and blend until smooth. Season with salt and pepper to taste.

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes