Sunday, March 29, 2015

Tried and True

A few weeks ago we heard from Nicole Stone, a local acupuncturist, at one of our MOPS meetings. She talked about treating digestive issues in children, and she also shared some kid-friendly healthy recipes. 

Yesterday I made the 2 ingredient cookies she shared:

In addition to adding in some crushed almonds, I confess to adding chocolate chips to it. I just can't bring myself to call it a "cookie" if there's not something sweet in it! I was a little unsure that they would keep their shape, but they held up pretty well. And both of my boys gobbled these up, so I consider these a success!

Here's the recipe if you'd like to give them a try: 

2 Ingredient Cookies

2 bananas, mashed
1 cup oats

Optional additions:
½ cup raisins
½ cup chopped nuts (pecans, almonds, walnuts)
1 tablespoon chia seeds
½ cup unsweetened shredded coconut
1 teaspoon cinnamon
1 teaspoon vanilla
*If you are adding more than one extra ingredient use
¼ cup of each

-  Mix the 2 ingredients together in a bowl.
- Spoonful scoops of batter onto a greased cookie sheet
- Bake at 350 degrees for 15 minutes
- Let cool and enjoy

The next recipe I tried was the white bean dip. My toddler turned up his nose at it (maybe he didn't like cilantro?), but I thought it was phenomenal! (Note: add salt if you're making this for grownups.) I would have taken a picture of it had I remembered, but I ate it all in record time. Great with crackers for dip, or spread on a wrap with cold veggies inside. 

Here's the recipe if you'd like to try it for yourself (and let me know if your kiddo likes it!):

White Bean Dip
2 (15 ounce) cans cannellini beans, rinsed and drained
1/3 cup chopped fresh chopped cilantro (optional)
3 garlic cloves, crushed or to taste
1/3 cup olive oil
1 ½ lemons, juiced

In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

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