Tag Archives: Cooking with Toddlers

4 Ingredient Protein Packed Pancakes (gluten free)

These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!)  So…why am I posting this before that?   was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

Because this was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it!  Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂 

What you need… (makes 20 mini pancakes or 10 medium)

  • One overripe banana
  • One cup cooked quinoa
  • 2 eggs
  • 2 tablespoons unsweetened Almond Milk
  • 1/8 teaspoon vanilla extract (optional)

What you need to do…

  • Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 blog-4-ingredient-protein-packed-gluten-free-pancakes-3She’s usually up for being my baking assistant, but not always the willing photography assistant.  Totally understandable since it was first thing in the morning  🙂blog-4-ingredient-protein-packed-gluten-free-pancakes-4 blog-4-ingredient-protein-packed-gluten-free-pancakes-5Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6The mini ones were easier to photograph, and….could she be a better assistant???!! blog-4-ingredient-protein-packed-gluten-free-pancakes-8

Just for kicks, I entered everything into VeryWell.com.  If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein!  Honestly, they were so filling, I ate half the batch myself, and then worked out.  I was totally satisfied until lunch!  Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied.  Lesson to be learned.  But, let’s be real.  This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up.  I GET IT!  I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving % Daily Value*
Calories 458
Total Fat 13.6g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 160mg 7%
Potassium 564mg 16%
Total Carb 66.9g 22%
Dietary Fiber 8.2g 33%
Sugars 15.1g
Protein 20.5g

Enjoy!!dit-elle-Lauren

Paleo Apple Muffins with Steusel Topping

blog-paleo-apple-streusel-gluten-free-muffins-1Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!blog-paleo-apple-streusel-gluten-free-muffins-2 blog-paleo-apple-streusel-gluten-free-muffins-3
blog-paleo-apple-streusel-gluten-free-muffins-4 So moist and yummy!!blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 4 medjul dates pitted
  • 1 tsp vanilla extract
  • 1/3 cup Unsweetened Almond Milk
  • 2 small apples, diced or about 1 1/2 cups

For the streusel-

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1 Tbsp Pure Maple Syrup
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut oil
  • 1/3 cup chopped walnuts
  • pinch of salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  • In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
  • Add the dry mix to the wet and stir just until combined!  Fold in the apples.
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

dit-elle-Lauren

Paleo Cherry Coconut Flour Muffins with Dark Chocolate Drizzle

Every year thus far for Maya’s birthday I’ve made some kind of pumpkin cake or pumpkin muffin, since her birthday is in October.  This year, I finally gave her a choice.

SO not like me haha.  And then…she picked my favorite birthday dessert-CHERRY!

Ok, for me, I picked Betty Crocker Cherry Chip Cake with Cherry Frosting every year growing up.  OMG, sugar BOMB!!!  And truth be told…I LOVED IT!!!!

BUT…I’m determined for Maya to love healthier althernatives, and so far, it’s working!  What she doesn’t know, she doesn’t know.  And natually sweetened treats, are treats!

I’m sure that’s going to bite me in the ass, but…until then….

I mainly used Coconut Mama’s recipe, but just added diced up frozen organic cherries and then drizzled some dark chocolate on them to make sure the kids in Maya’s class were more apt to eat them!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-1 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-2 Using cocunut flour can be challenging, so I love to see what the consistency looks like!  In my opinion, it’s more cookie dough like than muffin, but it all works out in the end!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-3The original recipe called for only filling it to 3/4th full batter, but mine never raise that much, so…I filled them up!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-4 And Maya drizzled dark chocolate on them once they came out of the oven…blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-5 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-6 YUM!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-7

Ingredients (makes 12 muffins or 24 minis)

  • 3/4 cup of coconut flour
  • 1/2 Teaspoon of baking soda
  • 1/4 Teaspoon of sea salt
  • 6 organic eggs
  • 1/2 Cup of coconut oil, melted
  • 1/2 Cup of pure maple syrup
  • 1 Teaspoon of vanilla extract
  • 1 Cup frozen cherries diced

For the drizzle

  • 1 Cup Dark Chocolate
  • 1 teaspoon coconut oil

Instructions

  • Pre-heat oven to 350 degrees.
  • In a small bowl, mix all dry ingredients together and set aside.
  • In a medium bowl, beat eggs and mix in melted coconut oil, honey, vanilla, and diced cherries.
  • Add dry ingredients and mix well.
  • Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  • Scoop batter into prepared muffin pan.
  • Fill each muffin tin ¾ full of batter.
  • Bake for 25-30 minutes.
  • Let muffins cool.
  • Microwave chocolate and coconut oil in 20 second increments until smooth.
  • Drizzle over muffins and enjoy!
  • Store in airtight container in refrigerator.

Enjoy!

dit-elle-Lauren

Healthy Chocolate Chip Mint NiceCream

Ever since I successfully made a Healthy Cherry Garcia, I’ve been dying to make a Mint Chocolate Chip version.  I’ve had this recipe in my mind for a LONG time, and finally got around to making it last night.  I might play around with it a little more, but overall, I think it was pretty good for the first try!Blog Healty Mint Chocolate Chip NiceCream-1 Blog Healty Mint Chocolate Chip NiceCream-2 Blog Healty Mint Chocolate Chip NiceCream-3Ingredients (serves 3-4)

  • 3 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1/2 cup frozen Avocado (cut into cubes then frozen)
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • 1/2 Teaspoon Peppermint Extract
  • Garnish with dark chocolate chipsBlog Healty Mint Chocolate Chip NiceCream-4

Directions

Put frozen bananas, Avocado, almond milk, peppermint extract and inside of vanilla bean in a high speed blender or Cuisinart, and pulse/stop and stir occasionally until it gets to a creamy consistency.  You might need to add more almond milk.

Maya loves to push the button 🙂 Blog Healty Mint Chocolate Chip NiceCream-5

That’s it!!

Garnish with the dark chocolate chips (although, omit this if you are strict on certain diets). Blog Healty Mint Chocolate Chip NiceCream-6

Enjoy!  We did 😉dit-elle-Lauren

Ginger, Chicken Sausage, Spaghetti Squash, Egg Muffins | Paleo, Whole30

I have always loved the taste of ginger, but have been even more inspired to add it into things after reading Esther’s post on the health benefits of it.  I mainly just loved the taste haha.

I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again.  They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning!  OR…for a snack 🙂Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-1 Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-2

What you need… (12 Muffins)

  • 5 Large Eggs
  • 2 cups spaghetti squash, cooked with water squeezed out.
  • 6 precooked chicken sausages, chopped into bite size pieces (I used these)
  • 1 Teaspoon ginger
  • 1/2 Teaspoon crushed garlic
  • 1 medium onion, diced
  • 2 Tablespoons Olive Oil (or fat of choice)
  • Salt and Pepper to taste

What to do…

  • Preheat oven to 400 degrees
  • Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
  • Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
  • While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft.  I let Maya stir these up.  🙂
  • While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
  • After the spaghetti squash has cooked, reduce  your heat to 350.
  • Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
  • Whisk all the eggs, and add salt and pepper to taste.  Maya loves whisking eggs, and it was an easy way for her to help!
  • Pour over the sausage and onion mixture until you can see the egg.  Not quite covering the sausage.
  • Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
  • Store in an air tight container, and eat through out the week!

Here are some behind the scenes video from us making these.  I’m totally inept at Snapchat, but we are both having fun with it.  Find us at lkahan-ditelle 🙂

ENJOY!! 🙂dit-elle-Lauren

Monster Cookies

Every once in a while we deviate from healthy.  And…that is SO OK!!!  Everything in moderation, right??!

This is one of those times.  These cookies represent my childhood!  We made them every holiday season, and every season in between when we wanted to!! ;}

My only sadness is that when we made them as kids they were 1/2 inch thick, ginormous, basically it was a meal cookie!!  In my adulthood, I have yet to recreate the cookie of my youth.  I’ve asked my mom.  Was it my imagination?  NO!  They were absolutely thicker…

So…back to the drawing board.  BUT…the flavor is still the same.  YUM!!!Blog Monster Cookie-1 Blog Monster Cookie-2 Blog Monster Cookie-3What you need…

  • 1/2 Cup Butter
  • 1 1/2 Cups White Sugar
  • 1 1/2 Cup Brown Sugar
  • 4 Eggs
  • 1 Tsp Vanilla
  • 18 oz of Chunky Peanut Butter
  • 18 oz of Oatmeal
  • 16 oz of Chocolate Chips
  • 8 oz of Butterscotch Chips
  • 2 1/2 tsp Baking Soda
  • Optional (we didn’t have either this time, so we didn’t add either) 1/4 Cup Coconut + 3 small bags of M&M’s

What to do…

  • Preheat oven to 350 degrees
  • In a really big bowl or Kitchenaid Mixer, cream butter and sugars
  • Blend in eggs and vanilla.
  • Blend in Peanut Butter and baking soda, and chips/M&M’s.
  • Slowly add in oatmeal.  If you are doing this in large bowl, make sure you have a REALLY strong spoon!  Many a wooden spoons have been broken in the making of these Monster Cookies!
  • Original recipe calls to drop 1/4 cups of batter on cookie sheet and bake for 13-14 minutes, or until the edges get a little brown.  Middle will still look uncooked, but they are super moist and chewy then-aka doughy 😉
  • Can also make the cookies smaller

Ok, truth be told.  I didn’t realize she was going to try and crack the egg.  It didn’t end well…

So….this recipe has one egg, somewhat cracked + an egg.  But, I turned my back for a minute, and she was so proud.Blog Monster Cookie Baking with Toddlers-4 I mean…Blog Monster Cookie Baking with Toddlers-5Blog Monster Cookie Baking with Toddlers-6 Blog Monster Cookie Baking with Toddlers-7Blog Monster Cookie Baking with Toddlers-8Who loves the dough of cookies even more than the actual cookies?  We sure do!!  I know everyone’s all scared of salmonella, but I grew up eating cookie dough, and I’m just fine.  I even remember they used to sell cookie dough cones at Mrs. Fields!!  Yup, I used to get them-SO GOOD 🙂  No chance they could do that now!
Blog Monster Cookie Baking with Toddlers-9 Blog Monster Cookie Baking with Toddlers-10

Enjoy!dit-elle-Lauren

Coconut Almond Dark Chocolate Mug Cakes // Paleo + Gluten Free

I made one other mug cake here, and I have NO idea why I don’t do them more often.  There’s no shortage of variations, and they are ridiculously easy to make, enough for one or two to share, and with nominal clean up=TOTAL WIN!!Blog Paleo Coconut Flour Almond Mug Cake-1 Blog Paleo Coconut Flour Almond Mug Cake-2

Ingredients

  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 tablespoons Almond Butter (can use Sun Butter for a nut free option)
  • 1-½ tablespoons melted coconut oil
  • 1-½ tablespoons raw honey
  • 1 tablespoon almond milk (or any milk you’d like)
  • ½ a vanilla bean (scrape out the inside, throw away the shell) or ¼ teaspoon vanilla extract
  • Optional topping ideas- dark chocolate chips, coconut flakes, or berries (dried or fresh)!

Directions

  • In a separate bowl whisk together coconut flour, and baking powder.
  • Add egg, almond butter, coconut oil, honey, almond milk and vanilla bean and blend until creamy.  Super easy to have your child do all the mixing!  Not so easy to keep them from eating the batter 😉Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-2
  • It will look like this in the mug before you microwave it.
  • Blog Paleo Coconut Flour Almond Mug Cake-3Microwave for 2 minutes (depending on your microwave) and you magically have cake!!Blog Coconut Flour Dark Chocolate Almond Mug Cake-5
  • That’s IT!!!

Enjoy!

Thank you to Regina, from Leelalicious for the inspiration!dit-elle-Lauren