Sweet Potato - Turmeric - Turkey Muffins

Like I said... I am addicted to my mini cupcake pan. These bit size morsels are great for serving and toddlers!

These are nice and moist, packed with flavor!

2 med-small sweet potatoes finely grated (1 1/2 cups)
1 small onion finely grate
2-4  gloves of garlic pressed or grated
1-2 tsp of salt
Turmeric finely grate (same volume as garlic)

A handful of chopped Organic Cilantro
1 tbs of Ground Cumin

1 organic large egg
1 lb of ground Turkey/Chicken

Mix well with hands! 

Bake on 375 for 15-25 minutes until firm. 

I served it on baby greens, avocado, and cucumber/beet salad. 

This was my toddler's plate! 

Turkey Falafel Muffins

I am loving my mini cupcake pan... so much I practically use it every other day, but not for cupcakes...for dinner!

This is a take on tradition falafel balls. Falafel balls are just chickpeas with spices, these contain ground turkey (ground chicken would work also). All you need is a good food processor. Also these tend to be on the dryer side...I served it with baba ganoush, cucumber salad and sauteed squash. You can use tzatziki sauce or even a nice tahini sauce.

1 can of organic chickpeas (garbanzo beans)
1-4 Cloves of garlic (personal preference +/-)
1 -3 tsp of salt (personal preference +/-)

Pulse it up!

A handful of fresh Organic Flat Leafed Parsley.

Pulse it up!

1 lb of Ground turkey (or chicken, dark or white)
1 tbsp of Ground Cumin

Pulse it up!

Put in greased (with olive oil) muffin tins and bake for 375 for 15-25 minutes.
They should be firm to the touch and slightly bronzed.

Reggie's First Birthday Party and the Recipes.

We celebrated (a little early) Reggie's first birthday. Reggie is Oliver's good friend. Since they were going to be out of town for his official birthday this was his pre-birthday celebration with local friends. We had a great time at Eppleman Park.

Here are the mommies with babies.

Here are the daddies with babies. 

So here are the recipes for the food....

                             

Tahini Dressing:                                           1/2 cup of Tahini, 3 tbsp Soy Sauce, 3 tbsp lemon juice,  3 tbsp vinegar, 2 garlic gloves, handful of parsley, 2 tbsp agave syrup, salt to taste, 1/4 cup olive oil, and water to thin. Blend everything and serve with various vegetables. 

                                                                                         Fruit Skewers: Slice various fruits and use cookie cutter to make assorted shapes.

Open Face Sandwich #1: Typical Czech Style Spread: Cream cheese, minced Gouda (left over from making heart shapes), paprika, garlic powder, dried mustard, salt and pepper. Whip in standing mixer.                                        Top with salami, hard boiled egg, dill pickle, and garnish with parsley

Open Face Sandwich #2: Turkey/Guacamole Spread: 2 avocados, stick of butter (room temp), minced garlic, mince onion, salt, pepper and lemon juice. Whip in standing mixer.                                        Top with cheese, turkey breast, barbecue sauce, and garnish with cilantro

 Open Face Sandwich #3: Smoked Salmon Spread: Cream cheese, minced dill, minced capers, dijon mustard and salt/pepper. Whip in standing mixer.                                        

Top with smoke salmon and cucumber, garnish with dill. 

These were made with the left over cucumber, salmon, egg and dill spread. 

These were made with the left over salami, cheese and guacamole spread.

Red Velvet Cupcakes with Beets! (No Food coloring!)

Ingredients

• FOR THE CUPCAKES:
• 1 whole Large Raw Beet
• 2-½ cups Cake Flour Plus 5 Tablespoons
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Cream Of Tartar
• 2 sticks Butter, Softened
• 2 cups Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Vinegar (white Or Apple Cider)
• 1 cup Buttermilk
• FOR THE FROSTING:
• 1 stick Butter
• 4 ounces, weight Plus 1 Tablespoon, Cream Cheese, Softened,
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract

Preparation Instructions

1. Preheat your oven to 350 F.

2. It’s beet time. Note: this will stain your hands, clothes and anything it touches. You can hold the beet with a paper towel, get some food safe gloves, or just have light pink hands for a day. Be sure to wash your beet well, they’re pretty muddy. Peel the beet and then grate it (using the really small holes on your box grater) until you have about a cup. Then add the grated beet into a food processor and blend a bit longer until ground into even smaller pieces. The beet will add coloring and you’ll see specks in the batter, but you don’t really want the taste. Set aside.

3. Mix together the flour, baking powder, salt, cocoa powder, and cream of tartar in a medium-sized bowl and set aside.

4. In a large bowl cream the butter and sugar together. Add in the eggs and vanilla and mix. Now add the beets, vinegar, and buttermilk. At this point mine looked like a curdled mess, ignore your urge to throw it all out and keep going!

5. Slowly add the dry ingredients into the wet, stirring after each addition. Be sure to scrape down the sides and the bottom of the bowl.

6. Put your cupcake liners in a 12-count muffin pan and fill the batter to the top. Bake for 18-20 minutes until a toothpick comes out clean. Remove the pan from the oven and let them cool in the pan for 2 minutes and then remove cupcakes from pan and let them cool on a wire rack.

For the frosting:

Cream the butter and cream cheese together in a large bowl. It helps to soften the cream cheese a bit with the butter. You can either set it out beforehand or pop it in the microwave for 15-20 seconds.

Add the sugar and vanilla and mix well on high.

Scoop frosting into a piping bag, using whatever tip design you like and ice those cupcakes!

Healthy Addiction Recipe - Chocolate Truffle Balls

Ok these are my highly addicting AMAZIN-BALLS...lol  If you crave sweets and/or chocolate, this is for you! These are guilt free and can be made to be gluten free, GMO free, PALEO, and Raw Vegan. I use oats in this recipe but you can substitute with something else. 

I made these to help nursing mommas have more nutritious snacks that could help increase their milk production as well. 

However these are great snacks for anyone. 

All you need is a food processor and the ingredients listed below. 

You can add or subtract ingredients with what you have at home. This is just what was in my pantry so I am trying to use it up. You can also add your favorite protein powder/meal replacement powder into the mix and have some energy/protein snacks. This recipe is pretty flexible as long as you get a consistency you can roll into balls at the end.

1. Put 30 pitted dates into FP (food processor).

2. Put 2 large tbsp of Hemp Seeds in FP.

3. Put 2 large tbsp of Unsweetened Dried Coconut in FP.

4. Put 1 large tbsp of Chia Seeds in FP.

Put 2 large tbsp of Goji Berries in FP.

5. Put 1/2 cup of Oats in FP. (You can use nuts instead)

6. Put 2 large tbsp of Cocoa Powedr in FP.

7. Put 2 large tbsp of Agave Syrup in FP. (Could use honey, maple syrup, or molasses)

8. Put 1 tsp of vanilla extract. (or any other extract)/ you can add spices too, like cinnamon. 

9. Put 1 large tbsp scoop of Coconut Oil in FP.

10. Process Away... for about 1-2 minutes, you can stop and pulse it too.

11. Should come together like a dough. 

12. Roll into balls.

13. I got 26 balls from this batch... so a roughly 2 dozen yield. 

Get Greens into your Toddler

I find it difficult to get greens into Oliver's diet... not because he is picky but because I typically eat my greens plain and that just doesn't appeal to Oliver. So I have become pretty creative with getting greens into his diet. He loves eggs... Egg yolks were his first solid food and to this day he loves his eggs in the morning. So here is how I make Green Eggs and Ham...lol (No ham in this recipe...)

Ingredients:

• 3 organic eggs
• handful of organic cilantro and parsley
• fistful of organic super greens
• organic butter
• 1 organic garlic clove
• Pinch of salt

Melt some butter in your pan. I can not make eggs without butter it is sacrilegious in my family to use anything else.

Chop up your herbs very finely you could even use a food processor or blender.

Grab a fistful of greens...

And chop up those bad boys too...pretty finely.

Toss all greens and herbs into the hot butter.

Press or finely grate the garlic in with a pinch of salt.

Add in your eggs. I buy super eggs at the farmers market and they are always twins.

Scramble them up...

Keep scrambling...

And there you have it green eggs.

No complaints here...