Blueberry and beet popsicles
Whooooeeeey, what a week. I completely missed popsicle week last week, interestingly, because I was busy making popsicles for my very sick child. Have any of you dealt with Coxsackie? I had never heard of it before having children, but apparently it's a virus that's been around forever and we've all had it.
Also, it's terrible. Thanks to a really sore throat and a high fever, M basically ate nothing for two days, so we tried lots of different frozen treats. Aside from these blueberry and beet-sicles, we made carrot, apple, and coconut treats using carrot juice, apple juice, and coconut milk; Orange coconut creamsicles using orange juice and coconut milk; and a roasted mango concoction that I'm still working on. I'll be honest, the ones with vegetables didn't go over as well while M was sick, but when he's healthy, he gobbles them up.
Can I confess something? I don't really like beets. I also HATE cooking them myself, though everyone claims that it's sooooo easy. Whelp, I bought the beets in this photo because they were cheap and pretty at the farmer's market, but I fully used the organic pre-cooked ones you can buy at the grocery store that are vacuum sealed in plastic. I refuse to ruin my cutting board for a vegetable I don't even like.
However, I DO like beets when they're mixed with other things; chocolate, goat cheese, blueberries, etc.
This puree is great on its own or when mixed with yogurt, cooked grains, or pureed proteins for more advanced eaters. I personally love eating these as popsicles and would one day like to spike them with some sort of alcohol. For M, I mixed the blueberry/beet puree with a yogurt, almond butter, and honey combo that cut the fruit and veggies with something a little creamier. I also encourage you to make popsicles using just the yogurt mixture because they. are. great. Even my sick,-as-a-dog child ate the frozen yogurt.
A couple of notes: If you have the temerity to cook the beets yourself, here's how. Otherwise, do what I do and use the precooked ones. Be sure to roast the blueberries (don't skip this step!) because raw ones in frozen treats don't have a strong flavor. Does anyone else notice that frozen raw fruit tastes blander? Anyway, I also recommend eating these only while wearing dark colors and/or when you can immediately dunk your child in water to clean up because they're a little messy. But isn't that half the fun of a popsicle?
Beet and blueberry puree and popsicles
For the puree:
1.5 cups fresh blueberries (about 1 pint, minus whatever is filched by your toddler)
¾ cup chopped beets (about 3 very small)
¼ tsp cinnamon
Preheat the oven to 375. Spread the blueberries on a foil- or parchment-covered baking sheet and roast for 10 minutes, until the berries are soft and fragrant, but haven't burst. Place the blueberries and beets in the blender, add the cinnamon, and puree until you've reached your desired consistency.
Yield: 1.5 cups or 12 oz of puree
For the pops:
1 cup full fat plain yogurt
2 Tbsp honey
2 Tbsp almond butter (preferably salted)
Fill the popsicle molds 1/2 way with the blueberry and beet mixture and freeze for at least 30 minutes or until the mixture begins to set. Fill the rest of the molds with the yogurt mixture and freeze solid, at least 5-6 hours.
Yield: 4 large ice pops
Cheers!
Banana bread doughnuts
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
These banana bread doughnuts are the best way to use up old, overripe bananas, cook faster than regular banana bread, and are a perfect bite-sized treat for breakfast or a snack.
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
I've been thinking a lot about feelings lately as M, in typical toddler fashion, has all of the feelings, all of the time. Well, not all of the time. But while it makes life harder for me when he has A DAY, I want him to know that feelings are fine and that "managing" them doesn't mean suppressing them. That reminder is for me more than him because he wants to fly his feelings flag high. Unfortunately, my first instinct is to talk him out of it in an effort to make him "feel better," but which is probably more like "feel nothing negative."
I've read a few articles lately about parenting boys like this one, which was a good reminder of things I already think about and do (and wrote about here). Most writings about raising feminist sons (or just sons who aren't jerks) mention encouraging their emotional vocabulary, but don't give a lot of specific data or instructions. However, this article gives both and made me think about how I talk with M about everything, not just his feelings.
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
Since reading this article, I've tried to be more curious with M, particularly when we're cooking together. He takes his little step stool and stands next to me at our (tiny) counter. I give him jobs and we make a huge mess and in the mean time, I have the opportunity to ask him a million questions about what he's doing, choices he's making, and what he feels while we work on this whole project. Baking is also a great way to teach patience because we can't eat the finished product right away.
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
M made (and tasted) every batch of these banana bread donuts with me. He loved them all, but I liked my final batch with a little more coconut sugar and a second egg, the best. This is truly a one bowl recipe: We mixed the wet ingredients first and added the dry ingredients directly to the wet batter and they've turned out really well each time (with minimal dish doing at the end). This recipe could easily be made as mini muffins, regular muffins, or a loaf of banana bread. But I quite like them as doughnuts because they bake very evenly and very quickly.
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts
Banana bread donuts
Time: 20-25 minutes, mostly active
Yield: 10-12 doughnuts, depending on how much you fill the tins
Adapted from America's Test Kitchen
3 medium bananas, smashed
¾ cup coconut sugar
2 eggs
1/3 cup full fat plain yogurt
1 tsp vanilla extract
1 cup whole wheat flour
1 cup quick oats
2 Tbsp flax seed meal
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
Preheat the oven to 375.
In a large bowl, smash the bananas. Add the coconut sugar, eggs, yogurt, and vanilla and mix thoroughly.
Add the dry ingredients and mix until just combined and no dry flour can be seen.
Spoon the batter into greased doughnut pan and bake for 10-12 minutes or until the top springs back when lightly pushed. Let cool in the pan for 5 minutes and then turn out onto a cooling rack to let cool completely.
Spicy chocolate zucchini muffins
These chocolate muffins feature zucchini and blackberries for some extra moisture (and yet another way to use up a zucchini if you find yourself with a bumper crop) and chocolate because…chocolate. With one bowl and about forty minutes, you can have a super muffin for breakfast, snack, or dessert.
These muffins are really incredibly easy. No need to drain the zucchini or use separate bowls for the mixing. They can easily be made vegan by swapping in two flax eggs and some vegan chocolate chips. The batter is thick (almost like a brownie batter), but puffs up with a light, airy, and not-at-all dry crumb.
I added some cayenne for the slightest of kicks and some cinnamon or the slightest of warmth, but you can leave out BOTH and have a more straightforward chocolate muffin that is equally delicious.
**I use half white and half whole wheat flours, but feel free to use all white, all whole wheat, or all gluten free 1-to-1 flour instead.
This batch only made 11 muffins because Sticky Fingers here kept munching on the blackberries and chocolate chips I'd measured out. All of my other batches made an even dozen.
Spicy chocolate zucchini muffins
2 cups shredded zucchini (from one medium zucchini)
2 eggs
1 cup sugar (granulated, cane, and coconut work well)
½ cup oil (canola, coconut, olive, and avocado all work fine)
2 tsp vanilla extract
¾ cup white flour*
¾ whole wheat flour*
3 Tbsp cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp cayenne or chili powder
½ tsp cinnamon
½ tsp salt
3/4 cup semisweet chocolate chunks
1 small container fresh blackberries, or 1 cup frozen berries (not defrosted)
Preheat the oven to 350.
Combine the shredded zucchini with eggs, sugar, oil, and vanilla. Mix well. Add the flours, cocoa powder, baking soda, baking powder, cayenne, cinnamon, and salt, and stir until just combined. Fold in the chocolate chunks (if using) and the blackberries.
Line or spray cupcake tins with oil. Fill each opening ¾ full and bake for 23-25 minutes until a cake tester comes out clean.
Yield: 12 muffins
