Pumpkin energy bites
These little pumpkins are a super quick, delicious snack to have in the fridge for hangry moments.
I refuse to call these "Pumpkin spice" energy balls because I am now and have always been, anti pumpkin spice. EDIT: I get it now. I finally had a pumpkin spice latte last year and I get it. However, these guys are technically speaking, a combo of pumpkin and spices. They're also yummy and easy and perfect for lunchboxes because they're nut, dairy, soy, gluten, and egg free.
Also, they're basically no cook. You must toast the pepitas in either a toaster oven, regular oven, or in a pan on the stove because the flavor is so much better, but this step only takes about 5 minutes. You want some browning and some "popping" sounds, which happens quickly.
I fiddled with the ratios here for some time before settling on my favorite. Too much pumpkin and they're too wet, but not enough and they don't look orange and mostly taste like dates. The final product is a bit sticky, but they hold together completely and, once chilled, firm up quite a bit. You could also roll the balls in unsweetened shredded coconut to make them less sticky for kids who don't like that sensation on their fingers.
Pumpkin energy bites
Time: 10 minutes
Yield: 12 balls
½ cup toasted pepitas
½ cup pumpkin puree
10 pitted dates
¼ cup shredded, unsweetened coconut
½ tsp cinnamon
1/8 tsp nutmeg
¼ tsp ginger
Pinch of cloves
Pinch of salt
1/4 cup vegan chocolate chips (I like this brand)
Toast the pepitas in the toaster oven or in a pan on the stove just until the seeds start to brown and pop lightly.
Add the seeds and the rest of the ingredients (except the chocolate chips) to a food processor. Pulse until the dates and seeds are broken up and everything is well combined. You'll need to scrape the sides of the bowl a few times. I like to look for the mixture to form a large ball and spin around all together to know that I've mixed enough.
Turn the batter out into a bowl. Add the chocolate chips and stir to combine.
With wet hands and a bowl of water to re-wet as needed, scoop 1 Tbsp of the mixture and roll it into a ball. Repeat with the rest of the batter until 12 balls are formed. To make them look more like pumpkins, chop up your favorite dairy, soy, and nut free chocolate bar (like this one) into chunks and stick them into the tops like stems.
Chill for at least 30 minutes, or up to 2 weeks.
The best broccoli, maybe ever.
This broccoli is salty and crunchy and garlicky, but with a bit of freshness from the basil and something indefinable and unctuous from the anchovies. In other words, the best!
I don't make that claim lightly. Even the toddler eats this with abandon, though he's intermittently a huge fan of broccoli. I say "intermittently" because, like all toddlers, he's mercurial and what he loves one day, he abhors the next. Shrug.
Two things: Don't fear the anchovies and don't skip the fresh basil or substitute dried. It won't be the same. But back to the anchovies: This is a divisive little bottom-feeder. Love them or hate them, try them in this recipe. You won't really taste them because they are broken down at the start of the cooking process, so they really just become a salty, briny background note.
This dish is a great side for grilled proteins or mixed with whole grain or white pasta. I haven't yet tried it, but I also want to mix in some lentils for some non-meat protein.
Broccoli with anchovies and basil
Time: 35 minutes
Yield: 4-6 side servings
2 medium heads broccoli, chopped into small pieces
4 Tbsp olive oil, divided
2-3 large anchovy filets (or 4-5 small ones)
2 cloves garlic, minced
½ cup panko
15 basil leaves (about 1/3 cup chopped)
Squeeze of lemon
Preheat the oven to 400. Chop the broccoli and spread evenly over a parchment or foil-lined baking sheet. Add 2 Tbsp of oil and toss to coat. Add a small pinch of salt (the anchovies are salty, so you don't need much extra seasoning). Roast for 25-30 minutes until the broccoli is deeply browned on at least one side (usually the side touching the hot pan roasts first). Check the broccoli occasionally to make sure it isn’t burning. If it looks like the greens aren’t cooking evenly, give them a shake.
While the broccoli is cooking, heat the remaining 2 Tbsp of oil over a medium flame. Turn the heat to low and add the anchovies. Using the back of a spoon or spatula, squash and chop the filets while they cook until they are completely broken down.
Add the breadcrumbs and stir. Watching them closely, toast the breadcrumbs for 4-5 minutes, shaking the pan often to prevent burning, until the breadcrumbs are golden brown.
Turn the flame to low and add the garlic. Cook for 1-2 minutes until the garlic is fragrant.
Remove from the heat and place in a large bowl. When the broccoli is done, add it to the breadcrumb mixture and turn to coat.
Add the chopped basil and turn a few more times to distribute. Check for seasoning and add more salt if necessary. Squeeze some lemon over the top of the broccoli. Serve immediately.
Apple, honey, and peanut butter breakfast cookies
These breakfast cookies are a great make-ahead meal prep that’s full of protein, fiber, and flavor.
Oh apple season, how I love you. However, baking with you in your natural state sometimes leads to a soggy mess. So, dried apples it is. I like the Trader Joe's version the best because they're dry (obviously), but not so dry that they're hard to eat. Though I still have to cut them up for M because he shoves so many of the whole ones into his mouth that he chokes. When will he learn??
Anyway, these cookies are sweet and hearty and FILLING. They combine the heartiness of hot oatmeal with the fun and portability of a cookie and the protein and fiber of granola (some of them, anyway). They’re sort of like if granola, oatmeal, and a cinnamon raisin cookie had a baby.
This is also a great place to sub in some store-bought sunflower seed butter to make these lunchbox appropriate. Pretty sure the rest of the ingredients would mask the sometimes glue-y taste of store-bought versions. Using gluten-free oats also makes these safe for kids with gluten allergies. And I haven't tried these with egg substitutes, but I'm assuming that two or three flax eggs would also work to bind these together. If using a flax egg, directly reduce the amount of flax seed meal that goes into the batter, but keep the baking powder the same. But note that I'm speculating here as I haven't tried these changes myself. I'll update the post if I do!
Apple, honey, and peanut butter breakfast cookies
Time: About 20 minutes
Yield: 24 cookies
8 oz peanut, almond, or sunflower seed butter (natural or regular are fine, but see note)
¾ cup honey
1/4 cup brown sugar
2 eggs
2 Tbsp coconut or olive oil (if using coconut oil, melted)
1 tsp vanilla extract
3 cups old fashioned rolled oats
1/2 cup flax seed meal
½ tsp salt
1 tsp baking powder
1½ cups dried apples, chopped
½ cup cranberries, raisins, or chocolate chips
Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
Combine the peanut butter, honey, brown sugar, eggs, oil, and vanilla in a large bowl. Mix well.
Add the dry ingredients and mix until all have been incorporated and no streaks remain.
Wet hands and form the dough into 24 balls (about 2-3 Tbsp each) and gently press down. The dough will be sticky, which is why wet hands are helpful.
Bake for 12-15 minutes or until the sides just begin to brown.
Let cool completely before removing from cookie sheet. (Cookies are slightly crumbly until they cool.)
