healthy

5-Ingredient Toddler Oatmeal Cookies

, , , , , , , ,

Toddler Oatmeal CookiesOh boy, it has been awhile since I last posted. It’s almost embarrassing. I don’t even think I’ve mentioned that baby #2 is on the way, and sooner than later I might add! We’ll have a 2-year old little man at the end of the month as well as a little girl in October. That’s a frightening, but amazing, thought!

Toddler Oatmeal CookiesLittle man has been keeping me extra busy with all his energy recently. I feel like his energy is increasing as mine is decreasing…that just doesn’t add up! Anything to keep him occupied and happy for even a few minutes is well worth it. These toddler cookies are the *perfect* last minute, mommy-needs-a-break-from-running-around activity. I love to bake, and little man loves to help and eat…PLUS, the cookies contain ingredients I usually have on hand and are toddler-approved.

Toddler Oatmeal CookiesYou can see in the pictures that he actually CAN help make them since they’re so easy. Also, since there aren’t any eggs in the recipe, he’s totally fine licking his fingers, or eating spoonfuls right out of the bowl. I’m actually pretty sure that every time (in the many times we’ve made these), about half of the “dough” has been eaten straight from the bowl. So if the recipe actually makes more cookies than what I say it does, there’s a good chance that’s why!
Toddler Oatmeal CookiesI have to admit that even though these are for the toddler age group, I do my fair share of eating these as well. The 2 of us could pretty much finish off a batch of these cookies in one sitting. Usually that thought would deserve gasps and head-shaking but there’s really not much to be ashamed of in this case considering what’s in them. I’m serious! I would even willingly give these to the little one for breakfast.

Toddler Oatmeal Cookies

5-Ingredient Toddler Oatmeal Cookies
Yields 9
Simple, healthy, and delicious oatmeal cookie for toddlers
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 ripe banana, mashed
  2. 3/4 cups old-fashioned rolled oats
  3. 2 1/2 tablespoons smooth peanut butter
  4. 2 teaspoons honey
  5. 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Mix together all the ingredients in a medium bowl.
  3. Scoop heaping tablespoons onto a parchment-lined baking sheet. The recipe usually makes about 9 to 10 cookies, depending on how big you want them. Flatten and shape slightly (since they will not change shape at all while baking).
  4. Bake for 13-15 minutes, or until the tops are no longer shiny and they feel dry to the touch.
  5. Let cool on the cookie sheet for 2-3 minutes before cooling completely on a wire rack.
  6. Enjoy once cooled, or they will keep for a day or two in an airtight container.
Notes
  1. These are wonderful for toddlers and kids, but please check with your doctor before giving honey to your infant or baby!
Flavor From Scratch https://www.flavorfromscratch.com/

Roasted Vegetable Asian Orzo

, , , , , , , ,

Roasted Vegetable Asian OrzoThis roasted vegetable Asian orzo was an INSTANT winner in our house. Travis and I were fans when this was hot off the stove top and I’m pretty sure we were even bigger fans when we had it as leftovers. I find it thrilling when something is even better in leftover form! Probably because I’m a complete dork, but that’s okay. I think in this case, the orzo just absorbs all the delicious dressing a little bit more after it sits so the flavor packs even more punch the second go-around. YUM.YUM.YUM!

Roasted Vegetable Asian OrzoIt not often that the little guy will eat whatever we put in front of him when he’s never had it before. Usually it takes like 2 or 3 attempts before he really enjoys something (especially when that something contains vegetables). I was *shocked* to look over and see him not only devouring the orzo the first time he had it, but also literally PICKING OUT the vegetables to eat them. I think I gave him like every pea that was in the stuff one day because that just doesn’t usually happen. It is that good.

Roasted Vegetable Asian OrzoVegetables, when roasted, form this unique sweetness that’s just lovely paired with the slightly sweet, salty, and spicy dressing. I’m literally finding it hard to come up with words to describe how good this roasted vegetable Asian orzo is…It’s my new favorite thing to eat. I probably say that a lot but this time I can tell it’s favorite status is going to last awhile 🙂

Roasted Vegetable Asian OrzoI would eat this warm or cold. I would eat it for breakfast, lunch, dinner, or midnight snack. I would make this for a family dinner or fancy dinner party (which, I don’t really ever have…but I would TOTALLY serve this if I did). Just give it a whirl. PLEASE! And hopefully you will love it as much as I do!

Roasted Vegetable Asian Orzo

Roasted Vegetable Asian Orzo
Serves 4
Roasted vegetable and orzo tossed in an Asian-inspired dressing
Save Recipe
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 3 large carrots, diced
  2. 1 medium onion, diced
  3. 1 red bell pepper, diced
  4. 3 cloves garlic, whole and unpeeled
  5. 1 tablespoon + 1/4 teaspoon olive oil, divided
  6. 2 1/2 cups vegetable stock
  7. 1 1/2 cups uncooked orzo
  8. 1 cup frozen peas
  9. 1/4 cup soy sauce
  10. 3 tablespoons rice vinegar
  11. 3 tablespoons honey
  12. 1 tablespoon sesame oil
  13. 1 tablespoon fresh grated ginger
  14. 1/2 teaspoon Sriracha
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine diced carrots, onion, and bell pepper with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet.
  3. Wrap 3 whole garlic cloves (unpeeled) and the remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables.
  4. Bake vegetables for 20-25 minutes, until the vegetables are tender.
  5. While the vegetables are baking, bring the vegetable stock to a boil over medium-high heat in a medium to large pot.
  6. Add the orzo, stir, and reduce to a simmer. Cover and simmer 12-15 minutes, until the orzo is cooked, stirring occasionally.
  7. Remove the lid, stir in the frozen peas and heat through.
  8. Once the vegetables are finished roasting, stir in the carrots, onion, and bell pepper.
For the dressing
  1. Combine the soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once the vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash it slightly with a fork before whisking it into the dressing.
  2. Add the dressing to the vegetables and orzo and heat until everything is warmed.
  3. Serve warm or cold.
Flavor From Scratch https://www.flavorfromscratch.com/

Spinach Dal

, , , , , , , ,

Spinach DalA few days ago I promised you a new dal recipe that MIGHT just be better than the original Green Lentil Dal I posted awhile back. That’s hard to imagine since the original is SO. DARN. GOOD! It’s also probably my top viewed recipe, so I have a lot to live up to by saying this new spinach dal recipe might be better. I guess you’ll just have to try them both and let me know which you prefer!

Spinach DalFavorite thing about this spinach dal recipe is that it’s tasty. Number one priority FOR SURE. Next favorite thing is that it is amazingly good for you. Since it is the new year and resolutions are sure to be made, that’s a good thing! Right?? I think every year I try to tell myself I’ll eat healthier. Raise your hand if you say the same thing every new year…I’m going to assume everyone’s hand is raised because I really can’t see you all. Reality is that lasts about a week before I’m tired of salads and whatnot. BUT, if all healthy foods taste *this* good, I’m sure not complaining. In fact, I’m coming back for seconds!

Spinach DalI can already tell some of you are still looking at that bright green color and cringing. Let me tell you, it may look awfully green but it tastes like gold…haha. I crack myself up. I find rice and naan also help even out the green-ness of the dal. They are a nice balance to this meal!

Spinach DalEven my don’t-want-to-touch-a-veggie little guy was eating this stuff by the spoonful. In fact, he inspired this recipe! Awhile back he started eating solid foods and I was trying my best to get vegetables in his diet without boring steamed vegetables as the go-to. I bought some spinach dal at the store for him to try. It was so good and he loved it. He would eat anything with a little bit of that stuff on top! I told myself I would totally make it every day of my life if he would eat it and it was good for him. Life happens and about 6 months later I finally got around to making some and little man still loves it (as does big man, Travis 🙂 hehe)! I love spice-filled foods so if the kid only eats veggies covered in chili powder and curry, you will not hear any complaints here!

Spinach Dal
Serves 6
Indian, spinach-based lentil stew, with aromatic spices
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 1/2 cups vegetable stock
  2. 1 cup dried lentils, rinsed*
  3. 2 teaspoons chili powder
  4. 1 teaspoon turmeric
  5. 1 teaspoon salt
  6. 2 (10-ounce) packages frozen chopped spinach
  7. 2 tablespoons unsalted butter
  8. 1 onion, diced
  9. 2 cloves garlic, minced
  10. 3 Roma tomatoes, diced
  11. 1 1/2 teaspoons cumin
  12. 1/2 teaspoon curry powder
  13. 1/2 teaspoon fresh grated ginger
  14. 1/8 teaspoon cinnamon
Instructions
  1. Bring the vegetable stock to a boil in a medium saucepan. Add the lentils, chili powder, turmeric, and salt. Reduce the heat to low and simmer about 15 minutes, until the lentils are tender (but not mushy).
  2. While the lentils are cooking, cook and drain the frozen spinach according to the packaging. Make sure to press out as much excess water as possible. Set aside.
  3. Melt the butter in a large saute pan over medium to medium-high heat. Add the spinach, onion, garlic, tomato, cumin, curry powder, ginger, and cinnamon.
  4. Saute until the onions are translucent, about 5-7 minutes. Remove from heat.
  5. Once the lentils are cooked, add about 1 cup of their cooking liquid to the spinach mixture. Use an immersion blender to puree the mixture until almost smooth. Add more of the cooking liquid, as needed, to blend the mixture.
  6. Once the spinach mixture is blended, stir in the remaining stock and lentils. If the mixture is too thick for your preference, you can thin it with additional vegetable stock or water.
  7. Eat warm with rice and naan.
Notes
  1. *When you rinse your lentils, sift through them and remove any little pebbles or bad lentils before cooking.
Flavor From Scratch https://www.flavorfromscratch.com/

Oven-Baked Apple Chips

, , , , , , ,

Apple ChipsI hope everyone had a wonderful Thanksgiving! Ours was filled with family, laughter, and LOTS of food (of course!). I pretty much ate my weight in potatoes, rolls, turkey, and pie last week. I don’t regret it…but I think I do need a little time to let the food settle.

Apple ChipsI’m sure many of you have some extra apples lying around this time of year. No matter how wonderful that Thanksgiving apple pie was, the thought of any more pie at this moment does NOT sound appetizing to me. Ask me in like a week and my tune might change…but for now, let’s talk apple chips! A little lighter apple snack is worth a shot and these are SO DELICIOUS!

Apple ChipsThese oven-baked apple chips are super easy to make. Good food that requires little work = happy Steph. I’m sure this resonates with more people than just me. Especially after the busy Thanksgiving baking/cooking rush. You do need some patience, but you don’t need to fuss with the recipe for sure. It’s a breeze!

Apple ChipsMy little guy devoured these apple chips. As you can see, he even helped put them on the tray. Well…he did if “helped” means “took each of them off the tray and made me chase him so he didn’t drop them all over the floor.” I try to give him some credit at least for being interested in cooking. Sometimes it’s hard to come up with ways to have our little ones help in the kitchen. This could have potentially been a great activity if he didn’t love dropping things on the floor and eating apples…Maybe you’ll have better luck with your little ones. Let me know how it works out for you! (p.s. the picture shows an unlined baking sheet. I tried it lined and unlined. They both work but lined is much easier!)

Apple Chips*Note: Please don’t let your kids use a mandolin if they help. They can certainly help mix and put the slices on the trays though!

Oven-Baked Apple Chips
Simple, crispy, slightly sweet apple chips
Save Recipe
Print
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 5 apples (I used Granny Smith and Fuji, but you can use whatever you'd like)
  2. 2 tablespoons sugar
  3. 1 tablespoon lemon juice
  4. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Use a mandolin on the thinnest setting to slice the apples*. Remove the seeds as you go.
  3. Toss the apple slices with the sugar, lemon juice and cinnamon in a medium bowl.
  4. Place the apple slices on parchment-lined baking sheets (or silicone baking mat-lined baking sheets) in a single layer. It's okay if they slightly overlap, but you want most of them in a single layer.
  5. Bake for 1 hour, flip the apple slices over, and bake for an additional half hour to 1 hour. The amount of time needed will depend on the the thickness of the apples. The apples will not be completely crisp until they cool, but you want them to feel mostly dry to the touch.
  6. Once completely cooled, store in an airtight container.
Notes
  1. *You can either core the apples prior to cutting, or leave the core in and remove the seeds as they are sliced. I did not core my apples and it worked great.
  2. If the apple chips begin to get soggy, throw them back in the oven at 200 degrees Fahrenheit for a few minutes until they crisp up again.
Flavor From Scratch https://www.flavorfromscratch.com/

Homemade Unsweetened Applesauce

, , , , , , , ,

Unsweetened ApplesauceThis could not be any easier, folks. There are some super tempting, most definitely delicious applesauce recipes out there that have all sorts of ingredients in them, including loads of sugar. Nothing against those applesauce recipes, but a couple of things to remember about unsweetened applesauce:

  1. It’s Fall, so the apples are fresh and naturally sweet and AMAZING! Let the apple flavor be the star ingredient, not added sugar!
  2. When you cook the apples low and slow, they literally melt apart and form into the most magical applesauce ever.
  3. I have a 1-year-old and sometimes the simple, no sugar added option is the best for little bodies (and for big bodies too, really).
  4. I can’t even concentrate anymore because my house smells like I live in a ginormous apple pie…I’m seriously having a brain fart here.

Unsweetened ApplesauceI used McIntosh apples because they’re so naturally sweet. If you use another variety of apples (such as Jonathan or Braeburn), or if the apples aren’t at all sweet for some reason, there’s a chance you MIGHT need a touch of sugar. However, I beg you to try it without the sugar first! You might just be surprised. I mean, I have a SUPER sweet tooth and 9 out of 10 times I don’t need to add sugar. If it needs a little something, try cinnamon first. Sometimes that gives it just the boost it needs to be perfect! Then, if it really does need the sugar, so be it. You can call me liar forever. I accept this possibility as long as you give it a try.

Fun fact about McIntosh apples that I learned from my sister — I guess McIntosh apples make an applesauce with a slightly pinkish tint to it. It makes sense since they turn a little pink once you peel and dice them. So interesting, though! Yeah, I know. I’m a nerd for being fascinated by simple food facts like that.Unsweetened ApplesauceP.S. I heated some of the applesauce up until it was warm and just starting to bubble. I sprinkled some granola on it and ended up with a healthy little dessert. It was so, so satisfying!

P.P.S. Extra credit if you noticed that the apples in the final pictures are Gala, not McIntosh apples, like I used for the applesauce. I got so carried away, I used all the McIntosh apples I had for the applesauce and left none for the pictures. Oops!

Homemade Unsweetened Applesauce
The simplest unsweetened applesauce possible!
Save Recipe
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 3 pounds McIntosh apples
  2. splash of water (enough to barely cover the bottom of the pot)
  3. cinnamon, optional, to taste
Instructions
  1. Peel and dice apples into 1/2" pieces.
  2. Put a splash of water in the bottom of a large pot (enough to barely cover the bottom) along with the apples. Cook on the stovetop over medium-low heat, stirring occasionally, for about 45 minutes. The applesauce should be slightly chunky but tender.
  3. Add cinnamon, if desired, to taste.
  4. Serve warm or chilled. Store in refrigerator.
  5. Makes about 3 cups of applesauce
Notes
  1. You can use other kinds of apples to make applesauce, such as Braeburn, Cortland, Jonathan, etc. However, I love how naturally sweet the McIntosh apples are. If you use a variety that is more tart, you may have to add a pinch of sugar.
  2. If you want completely smooth applesauce, use an immersion blender or blender to blend until smooth. Make sure the applesauce is cooled before transferring to a normal blender.
Flavor From Scratch https://www.flavorfromscratch.com/
1 2 3 4 5 >»