Finally Spring has sprung which means your local farmers' markets are (or will soon be back in action) and you can start grilling fresh and local vegetables right from your community. Below is a list of recipes that utilize some of your fresh finds! To find a farmers' market near you, visit Local Harvest. (and for reviews of local farmers markets check out Eat Local Grown!

Grilled Veggie Pinwheels

*This is a great quick and healthy snack for adults and kids!

INGREDIENTS:

    •    1 piece whole wheat lavash roll-ups (thin wrap bread or you can use a tortilla) 

    •    1/2 cup prepared hummus 

    •    1 small carrot, shredded 

    •    3–4 long flat slices zucchini and or summer squash, grilled or broiled until soft 

    •    3–4 flat pieces red, yellow and/or green bell pepper, grilled or broiled until soft

DIRECTIONS:

Spread the hummus over the bread, sprinkle with shredded carrot and then arrange the grilled vegetables in a single layer, going in the same direction. Roll the lavish tightly starting at the end of the vegetable strips facing you, then wrap in plastic wrap tightly and refrigerate an hour or more. Cut the roll into 12 equal pieces and enjoy!

SOURCE: http://familiesonly.com/Community/blogs/chefmom/archive/2008/04/25/grilled-veggie-pinwheels.aspx

Summer Gazpacho

Turn soup upside down for your little ones and serve it cold! Soups are such a great way to serve up loads of nutrition in one single meal and fresh Gazpacho is super refreshing on a hot summer night! This recipe is both easy to make and loaded with antioxidants!

 

 

In less than 10 days it will be Mother's Day - - - one day in 365 that is dedicated to all of you wonderful Moms out there! Breakfast in bed is one of my all time favorites and below are some incredible options to really kick your day off in delicious style! You'll need to stock the kitchen and drop a few hints to dad and the rest of your clan - but it will be worth it!!!

 

 

 

 

 

 RECIPES

Syrupy Overnight Banana-Nut French Toast

INGREDIENTS:        

• 6 tablespoon(s) butter or margarine
• 1 1/2 cup(s) packed brown sugar
• 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slice
• 6 large eggs
• 2 cup(s) milk
• 2 teaspoon(s) vanilla extract
• 1 teaspoon(s) ground cinnamon
• 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

INGREDIENTS:

  

It’s that time again. Saint Patrick’s Day is around the corner and the McDonald’s
Shamrock Shake is becoming advertised and your kids may soon be begging for
you to stop and buy them one. Resist the temptation! Below is a healthier alternative
to the Shamrock Shake that is protein packed (and even includes spinach!), half the
calories, and looks and tastes the same too (so I'm told)!

And protein is a great way to start your child's day - and with this shake they will think they are getting dessert for breakfast - what a fun start to both of your day!

 

INGREDIENTS:

• 1/2 Cup low fat cottage cheese
• 1/4 cup Vanilla or plain protein powder (We use
• Designer Whey, which is 100 calories
• per scoop)
• 1/8 tsp Mint extract (or to taste)
• 2-3 Packets of stevia or sweetener of choice (or to taste)
• 5-10 Ice cubes (more or less depending on how thick your children like it)
• 4 oz Water (again, alter according to desired thickness of shake)
• Handful of spinach to make it green! or a few drops of green food coloring
• 1-2 tbs Sugar Free Instant Pistachio Pudding Mix
• Just a Pinch of Guar or xanthan gum, Bob's Red Mill makes an all natural xanthan gum
  
  

DIRECTIONS:

Put all the base ingredients in the blender, and blend away until desired
consistency! Swirl in one drop of green food coloring just before serving if you bypass the spinach, and top
with whipped cream (if desired)!

NUTRITION:

• 180 Calories per shake
• 5g Fat
• 8g Carbohydrate
• 6g Sugar
• 30g Protein

Source: http://dashingdish.com/recipe/shamrock-protein-shake/

One of our favorite activities in the fall is going apple picking with the wee ones. The changing of the leaves, hayrides and the girls fresh eyes and excitement brings back childhood memories and solidifies why my husband and I decided to start our family.

After we get a bushel of apples and maybe a pumpkin or two, we come home... and after everyone has (hopefully) taken a bit of a nap - we make our first fall crisp. I love crisps because they are so easy and absolutely delicious. And I'll admit it freely and willingly - I'm pretty sure I do not possess the mad skills to pull off a homemade apple pie from scratch....

So here's our family's recipe that has become a familiar treat and is forming into a tasty little tradition!

Preheat oven to 350 degrees

Ingredients: 

• 1 cup brown sugar
• 1 cup oats
• 1 cup flour
• 1/2 cup melted butter
• 3 cups peeled, cored and sliced apples
• 1/2 sugar
• 2 teaspoons cinnamon
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter/spray an 8-inch square pan.
2. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

-& ENJOY!-

A number of mommies in the playgroups around here have been raving about this recipe because not only do they love it but their children do too. A number of kids who wouldn't touch broccoli are not only eating this, but requesting it! It's super easy to prepare too! 

 

 

Preheat oven to 425 degrees

Ingredients: 

• 4 to 5 pounds broccoli (or 2 large bunches) cut into florets and thoroughly dried
• 6 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• 4 garlic cloves that are peeled and sliced 
• 1/2 lemon and zest
• Toasted pine nuts (optional)
• 1/3 cup shredded Parmesan cheese

Directions:

• Place broccoli on a cookie sheet. 
• Toss with 5Tbsp olive oil, salt and pepper.
• Add 4 garlic cloves that are peeled and sliced and toss into mixture.

 

• Roast for 20-25 minutes in oven
• Zest a lemon over the broccoli,
• Squeeze juice of half of a lemon over the broccoli
• Add 1.5 Tbsp more olive oil
• Add 3 Tbsp toasted pine nuts (optional)
• Add 1/3 cup of freshly grated Parmesan cheese

 

 

- & ENJOY -

My five year old daughter and I have gotten in the habit of ending our day watching cupcake wars. It has been a lot of fun snuggling on the sofa watching something together that isn't animated. It has been even more delightful to hear all of her ideas for different flavored cupcakes and frosting. This afternoon we whipped up one of her recent inspirations - apple cupcakes with cinnamon cream cheese frosting. And all I can say is YUM!

Here is the recipe:

Cupcake Ingredients:
APPLESAUCE - you can also use a store bought sauce - but we can't guarantee it - ;0)

• 6 apples (we used granny smith)
• 1/2 cup apple cider vinegar
• 1/4 tsp ground cinnamon
• 1/4 cup dark brown sugar

DRY INGREDIENTS

• 2 cups cake flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
  

WET INGREDIENTS

• 3/4 cup (1 1/2 stick) room temperature unsalted butter
• 1 1/4 cup granulated sugar
• 1 egg (at room temperature)
  

Directions:

• Preheat oven to 350 degrees and add cupcake liners to 2 dozen cupcakes
  
• Peel and dice apples, leaving one apple for later)
• Add apples to large saucepan, combine with ground cinnamon, brown sugar and apple cider vinegar
• Cover and cook for 20 minutes stirring occasionally
• At the end of 20 minutes stir and mash apples to make sauce, set aside, this should yield approximately 1 1/2 cups.
  
• In a large bowl sift cake flour and combine with baking soda, baking powder, salt, cinnamon, allspice and nutmeg
• In bowl with standing mixer with paddle attachment add room temperature butter and beat till creamy, approximately 3 to 4 minutes. Then add sugar and combine till the mixture becomes fluffy, approximately 3 minutes. Then add egg till combined.
• Add dry mixture and applesauce mixture in thirds, starting and ending with the dry mixture.
• Using an ice cream scooper, scoop batter 3/4 full to 24 cupcakes
• Bake for 20-25 minutes
  

 Frosting Ingredients:

• 8 oz cream cheese at room temperature
  
• 1/4  cup (1/2 stick) unsalted butter at room temperature
• 3 cups confectioners/powder sugar
• 1 tsp vanilla
• 1 tsp cinnamon

Directions:

• In a bowl with a standing mixer with a paddle attachment beat cream cheese and butter until smooth
• Add confectioners sugar 1 cup at a time until incorporated
• Add vanilla and cinnamon till incorporated
  

We also put some graham crackers through a food processor and sprinkled them on top of each cupcake - this was a nice crunchy treat and helped balance all the flavors.

 

These are our all time favorite muffins. Courtesy of Whole Foods, here is their recipe for Whole Grain Morning Glory Muffins.

 

 

 

 Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins.

Ingredients

1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided

 

We found this adorable recipe from our friends at Food Junction. They have the cutest ideas to help inspire the pickiest little eaters - and we will be posting more of our favorites in the upcoming months! This is such a cute idea for a healthy Easter inspired dessert.

 

 

Ingredients:

• 1/4 cup diced ripe papaya
• 1 tsp sugar
• 1/2 cup curd/ plain yogurt
• black grapes for eyes
• green grapes for nose & bow tie
  
• marshmallows cut and shaped for teeth & ears
• chocolate vermicelli  for whiskers and eyebrows

Directions:

• Blend 1/4 cup diced ripe papaya with 1 tsp sugar and 1/2 cup plain yogurt
• Add yogurt to ramekin or other small circular dish
• Cut 1 black or dark purple grape in half and place for eyes
• Cut 2 green grapes in half and place one half for nose and two other halves for bow tie (eat the last half ;0)
• Cut marshmallow in half and pinch into shape of two ears
• Cut bottom third off another large marshmallow then cut in half - flatten into rectangular shapes and place teeth below green grape nose
• Use scissors to cut chocolate vermicelli into 2 eyebrows and six whiskers - place and voila! hello Easter bunny!

Tips:

• For a cooler treat -consider freezing this after you've got your bunny all decorated
• Spray PAM on your kitchen sheers so they will easily glide through cutting up the marshmallows and vermicelli
  

 

Here is a recipe we discovered at GiftMama.com. If you haven't already been to GIftMama.com - it is a great resource for super clever gift ideas. To turn this granola into a highly presentable gift - check out the full post!

This recipe is long on taste and short on effort! (And a great afternoon activity to share with the kids!)

Gift Mama Granola

4 cups old-fashioned oats

1 cup shredded coconut    

1/4 cup packed brown sugar    

1/4 cup vegetable oil    

1/4 cup honey    

1 teaspoon ground cinnamon    

1 1/2 teaspoons vanilla extract    

1 cup raisins

*Other add-ins: Consider throwing in some of your favorite nuts to add some protein and extra crunch and/or some dried fruits - for some extra vitamins and fiber!

DIRECTIONS:   In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

Here is the finished product:

 

This recipe is for all the 'lil dippers out there. This is an idea we got courtesy of babble - why not throw in some peas to your homemade hummus for an added nutritional boost?!! Your children do not have to be the wiser  - or you can get them involved in the meal preparation and through the process they may come to realize - peas can please!

The options are really endless here as for add ins to your hummus- so, if you are feeling ambitious or just have some additional time - why not create a trio of hummus dips? Peas to one, roasted red peppers to another and maybe even some edamame or white beans and pine nuts to the third?! I'll add those recipe options on another post! For now here's our basic hummus recipe we use at our house with the added peas:

Ingredients:

• 1 can (19 oz) chick peas/garbonzo beans drained
• 1 clove garlic 
• 2 tbsp tahini (if you don't have tahini which is preferred - some people throw in peanut butter with some sesame oil as a substitute)
• 1 tsp salt
• 4 tbsp fresh lemon juice (we like lemon around here so scale this back or gradually add it to your preferred taste)
• 2 tbsp olive oil
• 1 cup peas
• pepper to taste (we use white pepper so you can't see the pepper)

Directions:

• In blender, chop garlic. Pour drained chick peas into blender, reserving a few for the garnish. Place tahini, salt, lemon juice, peas (also reserve a few for garnish), pepper and blend until creamy and the ingredients are mixed well. Add olive oil till super creamy and fully distributed.
• Transfer to serving bowl and garnish with reserved chick peas & peas.
• Serve with your favorite pita chips & crudite!