Orange Smoothie Surprise

Orange Carrot Ginger Smoothie

Moms often tell me they can’t get their kids to eat any veggies or try new fruits. Get creative by mixing a variety of produce into something every kid loves…smoothies. This orange smoothie has surprise ingredients that will give your child needed nutrients.

It tastes delicious and your child will never know what’s in it unless you tell them. Word of caution: if your child is the kind of kid who won’t ever drink this again if you tell them what’s in it – don’t tell them. Just offer it as a peach and orange juice smoothie and let them drink in all the nutrients. Then you can feel good knowing you’ve given them a treat that is healthy, nutritious and tastes sweet without any added sugar.

When they are older and healthier (because you’ve been sneaking in veggies and new fruits…) they will likely be more open to knowing the facts. Especially if they have grown to love the smoothies you make!

What tips and tricks do you use to get your child to eat more veggies and try different fruits?

Orange Carrot Ginger Smoothie

 

ORANGE SMOOTHIE SURPRISE

INGREDIENTS
2 cups frozen peach slices
1 cup carrot juice
2 cups orange juice
1 tablespoon fresh ginger, peeled and chopped

Optional:
1 cup of cantaloupe or other orange colored melon (the more fruit the better!)
2 tablespoons ground flaxseed (if your child can tolerate a little texture adding flax gives them fiber and omegas!)

PREPARATION
Combine peaches, carrot juice, orange juice and ginger (and optional ingredients) in blender; blend until smooth. Serve immediately.

 

TIPS & NOTES

  • Look for ground flaxseeds (or flaxmeal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.
  • Whenever possible, use fresh, organic produce. However, using frozen peaches make this smoothie nice and cold.

 

 *The smoothie pictured here does contain flaxseed meal.

Gluten-free Dairy-free Garbanzo Bean Chocolate Chip Cookies

Gluten-free, Dairy-free Garbanzo Bean Chocolate Chip Cookies

I have fallen in love with the idea of making sweet treats more nutritious. I’d heard of adding garbanzo beans to cookie dough and it intrigued me but the thought of converting the recipe into a gluten-free and dairy-free version seemed too much to handle.

However, the other day we were craving chocolate chip cookies so I put my thinking cap on and got to work. Here is what I came up with and I must say, they were divine!  I prefer all my cookies warm out of the oven and these were no disappointment!  They were still good after cooling but if we would have had left overs (2 hungry boys here…) I would’ve tried popping them in the microwave for a few seconds to reheat them.

I would love for you to make them and come back to leave a comment below. Tell me what you think. Did you modify the recipe and add nuts?  Let me know. :)

Garbanzo Bean Chocolate Chip Cookies

Garbanzo Bean Chocolate Chip Cookies

Ingredients

1 Tablespoon flax seed meal
2 Tablespoons water
1 can organic garbanzo beans, rinsed and drained
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup agave nectar
2 Tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking gluten-free oats
1/2 cup gluten-free, dairy-free chocolate chips

Directions

In a small bowl combine flax seed meal and water and set aside for 10 minutes.

Place chickpeas, vanilla, and almond milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.

To the chickpea batter add agave nectar, almond butter, salt, and baking powder . Stir well. Then add the flaxseed mixture and stir until thoroughly incorporated.

Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir this oat flour and chocolate chips into the batter.

Drop cookies by the tablespoon onto a greased sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning the sheet pan around (180 degrees) after 10 minutes. Cookies will remain soft and will not spread. Makes about 24 cookies.

Gluten-Free Breakfast Idea: Simple Buckwheat Pancakes

Gluten-free Buckwheat Pancakes

I give you this recipe knowing that you won’t believe me when I say that my boys loved these and asked for seconds.  I find it hard to believe myself because while I ate them, I didn’t particularly LOVE them. Old habits die hard and I would much rather have the delicious glutinous banana pancakes that my husband makes expertly.

What I have noticed lately though is that when I do cheat on the diet and have a wheaty treat (I’m naughty that way) – I do not feel great afterwards.  Though I never had stomach or headache problems before, I now notice gastric distress when I indulge in my favorite (insert refined carb of choice here).  And the headaches are something else too! I guess it is negative reinforcement to stick with the gluten-free stuff.

Anyway, I consider this recipe a triumph in that I now have something else to put into the gluten-free and dairy-free breakfast rotation. And admittedly, the buckwheat version of pancakes is growing on me.

Don’t let the main ingredient confuse you. Buckwheat is NOT wheat at all.  Click below to learn more about this gluten-free powerhouse grain. Enjoy!

Oh, and I would love to hear what YOU think of these pancakes!

Gluten-free Buckwheat Pancakes

 

Simple Buckwheat Pancakes

Ingredients

1 cup buckwheat flour

1 tsp baking powder

2 tsp stevia

1 Tbsp ground flaxseed meal

1/2 tsp salt

1 cup almond milk

3 Tbsp water

2 Tbsp grapeseed oil

Directions

Mix dry ingredients together in a medium sized bowl. In a separate bowl mix wet ingredients together well. When well combined, add wet ingredients to the dry ingredients and mix until most of the lumps are out (but don’t over mix or the pancakes will be heavy).

Heat a skillet and spray lightly with a non-stick cooking spray.  Pour 1/4 cup of the batter in  per pancake. Use the back of a spoon to flatten out the batter lightly if it doesn’t spread well.

This batter cooks more quickly than wheat pancakes so monitor them closely. Flip when pancake has reached your desired brown-ness.

Serve with pure maple syrup.

Makes about 8-10 silver dollar sized pancakes.