Month: November 2012

Christmas Cookies Exposed

Melissa King 2 Comments

I saw this box of cookies while I was shopping the other day so I thought I would take a look at the ingredients.

Everyone loves a good gingerbread cookie this time of year, right?  I know I do!  So I looked at the back wondering what the ingredients were.

This brand is filled with nothing but interesterified oils, processed flours and processed sugars.  If you are looking for a healthier option, I have one here.  My recipe is a great project to do with the kids.  My 3 year old daughter loved helping to mix the dough and to cut out the little gingerbread shapes.  We will probably do another batch today as we decorate the tree.  This is another reason to please read your labels. 🙂

Mean Green Smoothie

Melissa King 20 Comments

My three year old daughter, Meadow, will not try spinach or kale.  That is….until I wrapped them up in a nice smoothie like presentation!

It’s only a little white lie that I told her we were having ice cream for breakfast, right?  It’s like the breakfast cookies or the donuts.  You just wrap the healthy food in a nice little kid friendly package and they cannot resist it.  In fact, she was so anxious to eat it, that she could barely contain herself as I was trying to snap some photos.

Mean Green Smoothie

Mean Green Smoothie

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Prep Time 5 min

Ingredients

  • 2 cups kale stalks removed
  • 1 cup spinach
  • 1 cup frozen blueberries and raspberries
  • 1 1/4 cup almond milk
  • 1 frozen banana
  • 1 pkg raw vegan non gmo organic protein powder

Instructions

  1. Throw everything in the blender and blend until smooth.

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Recipe Notes

This is a perfect breakfast to make for kids on the go.  In fact, you can wash and dry the veggies the night before so all you have to do is throw all the ingredients in.  Super easy!

Pumpkin Spice Breakfast Cookies

Melissa King 124 Comments

I have some pumpkin spice breakfast cookies for you! Cookies are great any time of the day, but it’s awesome when you can eat cookies for breakfast!

No need to feel like you are cheating with these healthy pumpkin breakfast cookies.  They are healthy!

 

pumpkin spice breakfast cookies

 

I created this dish because I had some leftover pumpkin from my chocolate covered pumpkin donuts.  Breakfast cookies are great for the mornings when you are too busy to make breakfast.

They travel well too, so pack them with the kids for a breakfast on the go.  These pumpkin spice breakfast cookies also freeze well so feel free to make a big batch and freeze some.  That is what I do.  So here you go.

 

pumpkin spice breakfast cookies

 

Want to make this recipe?  Watch the video below! For more videos, you can subscribe to my You Tube Channel.

 

Looking for more healthy pumpkin recipes?

Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

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Prep Time 10 min Cook Time 15 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a large bowl . 
  3. Mix all the wet ingredients into a medium bowl .
  4. Whisk the wet until well mixed and add wet to dry, being careful not to over mix.  
  5. Spoon onto a lined or greased baking sheet .
  6. Bake for about 15-18 minutes.

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Pumpkin Spice Breakfast Cookies

Tahini Granola

Melissa King 8 Comments

Tahini is not just for hummus.  Tahini can me used in so many things.  I have made cookies with tahini, dressings with tahini and now this tahini granola.  Homemade granola makes an awesome breakfast and tahini takes it to a new level of awesomeness!  If you are going to attempt to make your own homemade granola, you need to give this tahini granola a try!

GRANOLA watermark

 

However, I cannot take credit for the idea.  This recipe is adapted from thecopycatcook.  For those of you that are wondering what tahini is, tahini is sesame paste and one of the base ingredients for hummus.  It has a nutty, sweet taste that works well in this recipe. I can’t seem to get enough of this stuff.   I have been making it for the last two weeks.  My daughter likes it too.  She just eats it right out of the container.  It makes a great snack for that time in the afternoon when you want something sweet. 🙂

Tahini Granola

Tahini Granola

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Prep Time 10 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all dry ingredients in a large bowl. 
  3. Mix wet in a smaller bowl .
  4. Add wet to dry. 
  5. Spoon mixture onto lined baking pans
  6. Bake for 30 minutes, stopping once to shake halfway through.  Enjoy!

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Pumpkin Spiced Donuts

Melissa King 32 Comments

You knew these pumpkin spiced donuts had to be coming.  I am so in love with my donut pans!  Boy, I can tell life has changed for me when I am getting excited about baking pans!  I just had to share these pumpkin spiced donuts with you!

pumpkin 1 copy

Having the ability to make healthy donuts is huge when you have kids.  My daughter has no idea they are healthy, but since they are in donut form, she will gladly eat them.   Even my 18 month old ate these and she is mostly tube fed still.  This recipe is very similar to my Pumpkin Chocolate Chip Muffins.

I am thinking gingerbread donuts next… 🙂

Pumpkin Spiced Donuts

Pumpkin Spiced Donuts!

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Prep Time 10 min Cook Time 12 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. In a large bowl,  mix all the dry ingredients. 
  3. In another bowl, mix the wet. 
  4. Add wet to dry. 
  5. Spoon batter into greased donut pans. 
  6. Bake for around 10-12 minutes or until a toothpick comes out clean.

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Recipe Notes

I got 12 donuts and also 3 regular sized muffins out of this batch. They are super good when they are fresh out of the oven. Enjoy!

Healthy White Bean Pesto Dip

Melissa King 34 Comments

Healthy White Bean Pesto Dip.  When I go to a party, I am all about the veggie platter. And what’s the best part of the veggie platter?  The dip of course! After all, hummus is life!

This healthy white bean pesto recipe is to die for. Perfect for any veggie platter.  You can also serve it with chips.

The creaminess of the white beans mixed with the basil and garlic really make the dish.  If you’ve never tried a white bean pesto recipe before, this is a must try.

 

healthy white bean pesto dip

 

While most dips are loaded with fat, the good news is, this white bean pesto dip isn’t and it tastes just as good!  The secret ingredient… the white beans.  It gives this dip that creamy texture.

Healthy White Bean Pesto Dip

Healthy White Bean Pesto Dip

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Prep Time 10 min Serves 2 cups     adjust servings

Ingredients

  • 2 cups white beans (We use dried beans and soak them overnight and then boil them in the morning until they are soft. About 20 minutes.)
  • 10 leaves of basil
  • 3 cloves of garlic
  • 1 T nutritional yeast
  • 1/4 cup olive oil
  • 1 T dried parsley
  • 1/2 T dried mint
  • 4-5 T water

Instructions

  1. Throw everything in the food processor and blend until smooth. That’s it. Easy huh?

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Recipe Notes

You can use this recipe as a dip, or as a sandwich spread. Today I spread some of it on whole wheat lavash bread with some cucumbers and red peppers. It was yummy! It would also make a good pasta pesto sauce too. I hope you enjoy it.