Carnival Cookies and Macaroon Tarts

Guest Blogger - Angela Knight

I'm always looking for healthy treats for my family.  Many times, I find myself spending a lot of time (and money) looking for those rare ingredients required to make such treats only to be disappointed by the outcome.  After reading Super Natural Every Day by Heidi Swanson there was nothing more I wanted to do than spend some time in the kitchen.  Her book is full of "good for you" recipes.  Today, my son and I made Carnival Cookies and a Macaroon Tart.  Both were very easy to make and there was no need to search all over town for the ingredients.

 

Adri, thank you for the cookbook and inspiration! 

 

Carnival Cookies

 

1 ½ cups well-mashed bananas (about 3 large)

1 t pure vanilla extract

1/4 cup barely warmed (not solid) extra-virgin coconut oil

1 ½ cups rolled oats

1/2 cup almond meal (You can make your own by pulsing almonds in a food processor until it is the texture of sand. Don’t go too far or you’ll end up with almond butter.)

1 teaspoon aluminum-free baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon fine-grain sea salt

2/3 cup shelled whole peanuts

1 cup dark chocolate chips or chopped bittersweet chocolate

1 1/2 cups popped popcorn

 

Preheat the oven to 350 degrees F with racks in the top and bottom third of the oven. Line two baking sheets with parchment paper.

 

In a large bowl combine the bananas, vanilla, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate, then the peanuts, and lastly the popped corn. The dough is quite a bit looser than a standard cookie dough, but don't worry about it. Firmly shape small balls with your hands, about 1 heaping tablespoon each, and place about 1 inch apart on the prepared baking sheets.

 

Bake for 14 to 17 minutes, swapping the baking sheets from top to bottom once along the way, until the bottoms are deeply golden. Remove from the oven and allow to cool on a wire rack.

 

Makes about 24 cookies

 

 

Macaroon Tart

Makes 24 bite size servings (I made a 9" round tart and 4- 4 1/2" round mini tarts)

Crust:
1 1/2 cups white whole wheat flour

3/4 cup unsweetened finely shredded coconut
3/4 cup sifted and lightly packed natural cane sugar
1/2 teaspoon fine grain sea salt
10 tablespoons unsalted butter, melted

Filling:
2 cups unsweetened finely shredded coconut
1/2 cup sifted and lightly packed natural cane sugar
4 large egg whites
8 ounces fresh blackberries, halved
1/3 cup pistachios, crushed

Preheat the oven to 350F/180C with a rack in the middle of the oven. Butter an 8x11-inch tart pan and line the bottom and sides with parchment paper.
To make the crust, in a large bowl, combine the flour, coconut, sugar and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Firmly press the mixture into the bottom of the prepared pan (it should form a solid, flat layer). Bake for 15 minutes, or until golden. Remove and set aside to cool for a few minutes.
In the meantime, prepare the coconut macaroon filling by combining the coconut, sugar, and egg whites. Mix until well combined.
Evenly distribute the blackberries across the tart base. Now drop little dollops of the macaroon filling over the tops of them and mush and press the coconut topping around into the spaces behind the berries (I spooned the mixture onto the berries and used the back of the spoon to press it in and around the berries). Be sure to let at least some of the colorful berries pop through for visual flair.
bake for 20 to 25 minutes, until the peaks of the macaroon filling are deeply golden brown. Let the tart cool, then garnish with the crusted pistachios before slicing into small squares.

More Veggies Please...

I think one of the things I love the most about what I do is seeing the ripple effect, especially when it comes to women inspiring other women and/or kids inspiring other kids.

We recently hosted a cooking class in my kitchen where my 7 year old decided to make a guest appearance. He quietly whispered in my ear and asked me if he could make a green smoothie for the class using his secret ingredient, fresh mint. He made a delicious smoothie all by himself and then proceeded to put two pieces of mint in a zip lock bag for each mom to take home.

I later found out from one of the mom's in the class that her son spotted the fresh mint zip lock bag and asked about it. His mom told him about my son making the smoothie and that my son had recently taught his Y guides group how to make green smoothies. Her little boy vowed that he would like to teach his Y guides group how to make green smoothies and wanted to plant mint so he could add something green to his favorite smoothie recipe!

When I first introduced green smoothies to my kids a couple of years ago, they were not keen on the idea. They were reluctant to try them and it took some serious convincing and persistance. I started simple and made them mainly with fruit and just a little bit of "green".  Over time, they began trusting me and I was able to get more adventurous with what I was adding to the smoothie. It still is very important that they are sweet but they can now be the muddiest of greens and browns and they will try it and drink them.

I feel strongly about the fact that we can't give up when it comes to getting our kids to eat a variety of fruits and vegetables. Two years ago, I would not have expected that my son would take a strong interest in making green smoothies and would want to share them with others. We have experienced first hand that fruits and vegetables are the golden ticket. Without the vitamins, minerals and phytonutrients from an array of fruits and vegetables, our (their) bodies can't detoxify, recover, regenerate and re-build. We need fuel in the form of protein, carbohydrates and healthy fats but it's the addition of fruits and vegetables that allows us to thrive.

The reality is that most of us are not getting the necessary 7-13 servings of fruit and vegetables a day. If you know you are not meeting the daily recommendation or have kids who won't touch anything green then we recommend Juice Plus because it is whole food nutrition (literally 17 servings of fruits, vegetables and whole grains - nothing else). It is the best thing on the market to fill in the nutritional gaps due to our depleted soil and overly processed foods. Plus it has the science behind it with 17 published studies showing how it can reduce blood pressure, protect the heart, reduce oxidative stress and inflammation in the body.

Even though we eat a ton of fruits and vegetables in our house, we also take Juice Plus. By eliminating the majority of processed foods and eating a plant rich diet (including Juice Plus), we have strengthened our immune system and have not had one sick visit to the doctor's office in the past year. We have witnessed improvement in our children's behavior, their ability to focus and even an increase in the variety of vegetables they are willing to eat. My husband and I have noticed an increase in energy, athletic performance, more sound sleep, easier digestion and improvement in my skin.

Are you feeling stressed about the fact that your family does not eat enough vegetables despite your best efforts?


Are you interested in learning how to get your pickiest of eaters to eat more fruits and vegetables so they can thrive?


Do you want to take a cooking class to learn simple yet wholesome recipes that will get your whole family eating more vegetables and liking it?


Email me at adriwarrick@gmail.com to set up a free phone consultation to discuss your goals and concerns and/or to learn more about the benefits of Juice Plus in combination with a healthy plant rich diet.

Quinoa with Dried Cherries and Pistachios

Quinoa with Dried Cherries and Pistachios

myrecipes.com

I made this for my good friend's baby shower this weekend. I've had lots of request for the recipe so it it must have been have been a hit. Congratulations, Jen and Crawford! We can't wait to meet your baby this summer!!

• 1 3/4 cups uncooked quinoa
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 
• 3 tablespoons finely chopped shallots
• 2 cups water
• 1/3 cup dry white wine 
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice 
• 1/4 teaspoon freshly ground pepper 
• 1/2 cup dried sweet cherries, chopped
• 1/2 cup dry-roasted pistachios, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

Preparation

1. 1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Chicken Paillards with Avocado and Pomegranate Salsa

This recipe come from "Fine Cooking, Cook Fresh" magazine. Highly recommend this magazine. Lots of really delicious and wholesome recipes. We had some friends over and it makes for a great dish because most of the work can be done ahead of time. The pomegranate seeds and avocado combo rock!

I could not find pomegranate molasses so I put the marinade in my vitamix and added some pomegranate seeds and it worked out well. I also bought the pomegranate seeds pre-packaged at Trader Joe's if you are not up for taking the seeds out of an actual pomegranate.

Chicken Paillards with Avocado and Pomegranate Seeds

For the chicken:
4 6 oz organic chicken breasts
1/4 cup fresh lemon juice
3 tbs extra virgin olive oil
1 tbs molasses
kosher salt and ground pepper

For the Salsa:

1 large lemon
1/4 medium pomegranate
3 small scallions, white and light green parts
2 medium ripe avocados, pitted, peeled and cut into 1/4 inch dice
2 tbs olive oil
2 tsp chopped fresh parsley
1 tsp finely diced seeded jalepeno
1 tsp molasses (or pomegranate molasses)

Prepare the chicken:
Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 tbs olive oil, pomegranate molasses, 3/4 tsp salt, 1/4 tsp pepper. Add the chicken, turn to coat well, cover and refridgerate for at least 20 minutes and up to an hour.

Make the Salsa:
Finely grate the zest from the lemon and then squeeze 1 tbs juice. Pick or put the seeds in the dish. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses and 1/2 tsp salt. Gently fold with rubber spatula. Season to taste with more salt.

Cook the Chicken:
Heat 1/2 tbs of the olive oil in 12 inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes more. Transfer the chicken to plate and keep covered to keep warm. Repeat. Or grill chicken. Serve chicken with salsa spooned over top.

I served this dish with quinoa patties and a local green salad with roasted strawberries, pistachios and machego cheese. We had Rockin' Cacao Smoothies for desert.

Rockin’ Cacao Smoothie

1 cup ice

1 banana

3 tbsp cacao powder

 3 dates

1 tbsp chia seeds

Add one cup or so of unsweetened coconut milk (enough to cover the base of your smoothie)

Add all ingredients to blender and blend till smooth. Add more liquid or ice to achieve desired consistency. 

Sweet Potato Hash with black beans, fried egg and fresh herbs

Sweet Potato Hash with black beans, fried egg and fresh herbs
Serves 4-6


3 medium sweet potatoes
1 can organic black beans, rinsed
1/2 yellow onion
1 tbsp jalapeno pepper
1 cup organic spinach
coconut oil
4-6 farm fresh eggs
cilantro
parsley
dash cinnamon

Directions:

Pre-heat oven to 350 degrees. Wash and dice sweet potatoes and yellow onion. Heat in large skillet 2 tablespoons coconut oil and add potatoes, onion and a dash or two of cinnamon. Coat and cook until vegetables start to soften. Add jalapeno pepper and black beans and mix it all together. Place pan with mixture in oven and cook additional 20 minutes or until cooked all the way through. When the potatoes are close to done, heat a small skillet with olive oil and crack two eggs. Cook them sunny side up or over easy. Repeat with additional eggs.

Add spinach to potato mixture and spoon on each plate and top with eggs. Garnish with cilantro and parsley. If you want to add more kick to it then add fresh salsa.

Happy Mother's Day

Happy Mother's Day to all the wonderful moms out there!

Being a mom is a challenging job and most days is not nearly as rewarding as we would like it to be, especially when it comes to our efforts towards feeding our kids well and protecting them from all the harmful foods out there.

I want to thank you for caring and continuing to educate yourself about the best foods out there and the ones to stay away from.

We appreciate your loyalty following our blog as we continue to provide you with wholesome yet simple recipes that your whole family will (hopefully) enjoy and with tips on navigating through our complicated food system.

We are all in this journey together and it a steady marathon not a sprint to feeding ourselves and our families well.


My efforts sometimes seem to go unnoticed (or so I think) until the moment I throw up your arms and declare I am done and then my son goes into the kitchen on his own and comes out with the most delicious strawberry, banana, apple and coconut smoothie. Or when my boys planted me an herb garden and then remember to water it and take care of it for me. It is those moments that make all the seemingly unappreciated ones disappear and I realize my efforts are being noticed.

As mothers, our job is to provide unconditional love and support despite when we are rejected or made to feel that the choices we provide are boring, not fair or not what the other kids are doing. My journey to feed my kids well has been slow and steady. It has taken time to find my footing on where I draw the line on what I will or won't feed them.

Some days the road may seem bleak and you may have to dig deep but like all things in motherhood if you stay the course it will get easier and they will come along. It is not always perfect but, after all, nothing is perfect, right?!

Motherhood is a gift we were all given. There is nothing greater then having a healthy and happy family. We can't control everything that comes our way but we can at least continue to try when it comes to what we feed ourselves and our families.

I hope you take a moment today to thank yourself for the wonderful job you are doing!

Deceptively Delicious Spaghetti Pie

You know I am always trying to find ways to add a variety of vegetables to my kids diet because they need a rainbow of vegetables for the certain phytonutrients they each contain that are important to their development and over all health. I am using Jessica Seinfeld's term "deceptively delicious" in this recipe because I snuck in tomatoes, zucchini and squash into the spaghetti sauce in this dish. It did change the color of the sauce to a hue of brown so I decided to make it into "spaghetti pie" in hopes of not being rejected. They loved it and I loved that they were getting the nutrients from three vegetables they would not otherwise eat at this point. As a side note my husband was also a big fan - that's always a bonus when the whole family likes it!

Ingredients:

1 package all natural ground turkey breast
1 box whole wheat spaghetti
1/2 zucchini
1/2 squash
1 -2 large roma tomatoes
1 bottle of organic tomato sauce (check ingredients to make sure they are all real and doesn't contain added sugar)

Directions:

in a medium saute pan brown turkey meat over medium high heat until cooked all the way through. Meanwhile, bring a large pot of water to a boil. Add zucchini, squash, tomatoes and jar of sauce to a food processor, vitamix or blender. Puree until it is all smooth. Add pasta to boiling water and cook according to directions. Add sauce to turkey meat and mix thoroughly. Drain pasta once it is done. In a dish mix sauce and spaghetti. Top with mozzarella cheese. Either bake for additional 10 minutes at 350 degrees or cover with tin foil to allow cheese to melt.

*I only added cheese to have the dish because my younger son does not tolerate dairy.

A client sent me this video of her daughter eating the "pasta pie." So cute!