Five easy, kid-friendly recipes!

On a happier note, I have five new recipes for you, four of which are gluten-free!  The fifth one, the Applesauce Cake, we just haven't taken the grain-free step (yet??).  My husband and daughter like all of these items, and even Picky Eater will eat 2 of the 3. 


Today's recipes are:

Warm Cinnamon Apples - great for breakfast as a side for eggs or as a topping for pancakes

Egg Salad with Chives and Parsley - eat on a bed of lettuce/argula/spinach with sliced tomatoes, tossed in basalmic and EVOO, S&P.  Or any other way you like!



White Bean Basil Dip - if you keep a live basil plant year-round at your house like we do at ours, this dip is always available for a last-minute snack or appetizer because the few remaining ingredients are pantry items.  This is a great dip for carrots, cucumbers, sweet peppers, and celery.



Meatloaf Muffins - comfort food in a kid-friendly package,  serve with roasted sweet potatoes or winter squash tossed in coconut oil, S&P, cinnamon, and a touch of maple syrup or honey plus a fresh salad or sauteed dark leafy green.


Applesauce Cake - perfect for snacks or breakfast, super kid-friendly and super fast with little mess. You can even pass it off as a birthday cake and take it to your kid's school! 

As always, I am striving to use only organic ingredients, use as much local produce as possible, and limit wheat and soy products, as well as all processed food and GMO's.  I can say with complete confidence that my kids are happier and healthier than they were 2 months ago - a MARKED difference in behavior - and my Picky Eater has tried new healthy foods, including chicken, sausage, lettuce, cucumber. 






Warm Cinnamon Apples:
TOTAL TIME: 15 min

2 large apples or pears, peeled and chopped into a medium dice
1 T. ground cinnamon
3-4 T. coconut oil or butter

Melt oil or butter over medium heat in a non-stick skillet.  Add apples and cinnamon, saute, stirring occasionally, for 10 min or until your desired consistency (less if you want crunch, more if you like super mushy).
I especially like this recipe because it's a way to get some good fat into my kid's bellies on a morning when they may be leaning toward a sweet vs. savory breakfast choice!




Egg Salad with Chives and Parsley
TOTAL TIME: 40 min (15 unattended)

4-6 organic farm eggs (I opt for soy-free when possible, trying to avoid the ingredient due to its hormonal properties - I have plenty of those myself, HA!)
1/3-1/2 c. homemade mayonnaise (this is a store-bought item that I recently decided to evict from my pantry due to its terrible, terrible ingredients!  Have not looked for an organic substitute, but I betcha they would all be made with soybean oil, too)
1 T. dijon mustard
1-2 T. fresh chopped chives (cheers to my herb garden, again)
1-2 T. fresh chopped Italian parsley (hip, hip, hooray!)
salt & fresh ground pepper to taste

Place eggs in small saucepan and cover with water.  Bring to a rolling boil over medium-high heat, then turn the heat off and let sit, covered, for 15 min.  Immediately place in a fresh ice water bath to cool for 10-15 min.  (Now's the perfect time to get that mayo made in the food processor!)  Peel and chop eggs to your desired consistency, add remaining ingredients, and mix.  Recommended to sit in the fridge for an hour or more before serving, but not completely necessary if you're starving!




White Bean Basil Dip:
TOTAL TIME: 10 min

1 can organic cannellini, navy, or garbanzo beans, drained and rinsed
1/2 small to medium organic lemon
1/2 - 1 t. high quality mineral salt, such as Himalayan pink salt
1/2 c. packed fresh organic basil leaves
freshly ground pepper
1/2 - 3/4 c. extra virgin olive oil

Put all ingredients into a food processor, except the olive oil.  Run until well-mixed.  Through the chute, drizzle olive oil until it reaches your desired consistency.  (Thicker may be good for a sandwich spread, while more oil will make it better for veggie dipping.  Think hummus texture.)
This can be served immediately or kept in the fridge for several days.





Meatloaf Muffins:
TOTAL TIME: 22 min (17 baking)

1 lb ground beef of your choice
2 heaping tablespoons marinara sauce
1 egg
1-2 slices well done toast, crumbled
1 t. good quality salt
1/2 t. fresh cracked pepper
Grated raw milk cheese, hard/sharp flavor - or Parmesan

Place ground beef in a mixing bowl, make a well in the center with your fist.  Add egg and lightly scramble in the "bowl", then add marinara, bread crumbs, salt & pepper.  Mix well with your hands and form into 8 balls.  Place into lined muffin pans, smash slightly, and bake at 350 for 17 minutes.  Sprinkle with raw cheese (the "frosting") and serve with your family's favorite salad or veg!

(Traditional Meatloaf Muffins: substitute homemade fermented ketchup for the marinara sauce; top with a little more ketchup after cooking for the "frosting".)





Applesauce Cake
TOTAL TIME: 45 min (30-35 min baking)
A great Fall variation on this recipe is to substitute 1 cup pumpkin puree for 1 cup of the applesauce.  Add some grated nutmeg, too, if you like it!

2 cups organic spelt flour (can also use all-purpose, whole wheat, or a mix of the three - I'm super happy with the way spelt flour tastes)
2 t. baking soda
1/2 t. salt
2 t. cinnamon
2 c. unsweetened organic applesauce (or 1 c. applesauce and 1 c. pumpkin puree)
1/4 c. raw milk kefir or raw milk or whey* (buttermilk also okay but I can't find any organic)
1/2 c. grass-fed butter, softened
3/4 c. raw local honey or real maple syrup (buy grade B for baking - much less $)
1 egg
3/4 c. chopped nuts of your choice (kid variation - put nuts in blender and pulse until fine - they don't even know they are in there!)

Preheat oven to 350.  Grease 15 x 10 baking dish.  In a large bowl, combine all ingredients, except nuts.  Use an electric handheld mixer and beat 1 minute on medium speed.  Stir in chopped nuts.  Pour batter into prepared pan.  Bake for 30-35 minutes or until toothpick inserted in center comes out clean.  Cool and cut into bars.

Enjoy!
.Jill