Crunchy Veggie Dip

My favorite parenting tip ever (I think I got it from Dr. Sears) is the idea of a snack tray. We used to use an ice cube tray, or an egg carton, but now I just use a rectangular food storage container with smaller dip containers inside. Cut up fruits and vegetables into kid-size sticks or chunks, add a few healthy dipping choices, and store in the fridge. When kids are hungry for a snack, you can just pull out the tray. Older kids can help themselves (and should be helping cut up food for the tray, too).

We don't do snack try EVERY week, but probably 3 weeks out of every 4. I try to vary what's inside. I always include some sure hits, and then I add some fruits or veggies that are new to my kids, or that maybe aren't their favorites. I also add cheese and meats. On weeks we have a snack tray, that IS the kids' snack food. If they are hungry, they may help themselves to the snack tray, but nothing else. And it is not refilled. So if they eat all the grapes and are left on Friday with just Celery... so be it. I try to include dips that are both healthy and tasty to encourage eating the vegetables that maybe aren't as popular - hummus is a favorite at our house, sometimes I include peanut butter, or sour cream.

One dip that surprised me with its popularity was this Crunchy Veggie Dip. My 3 year old helps grate the carrots and stir, and my 8 year old is great at measuring out the ingredients.

Mix all of the following in a bowl:

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup grated carrots
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1/3 cup diced green onions

The original recipe was intended as a spread for crackers or a dip for bread. You can also use it inside sandwiches or as we do - as a dip for veggies.

Belgian Waffles

This recipe makes up a crispy on the outside, light and fluffy on the inside, Belgian Waffle.

Yield:  4 Belgian Waffles

Ingredients:
1.5 C     Bobs Red Mill Stone Ground Whole Wheat Flour
3.5 tsp   Rumford Aluminum Free Baking Powder
3 tsp      Brown Sugar
1.5 C    Whole Milk
2 Tb      Coconut Oil (melted)
2           Eggs
             Vanilla Extract

Directions:
Mix Flour, Baking Powder, and Brown Sugar, being sure to break apart the lumps of Brown Sugar.
Make a well in the center and add:  Milk, Coconut Oil, Eggs and Vanilla to taste.
Beat eggs in center and gradually mix in dry ingredients.
Pour onto hot waffle maker!
Top with Yogurt and Raspberries!
Enjoy!

Black Bean Brownies

So, after reading about Black Bean Brownies here, , I had to try them. I was a bit skeptical, but they were delicious. And everyone of my children loved them also. They were easy. The black beans and spinach replaces the flour. Give them a try. And let me know what you think. I added more chocolate chips than the recipe called for (1 cup). I also used dark cocoa powder. I omitted the coffee, because I didn’t think my children would like that.

Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 1 teaspoon instant coffee (optional)
• 1/2 cup milk chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Nutritional Information

Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg

by Elizabeth of Catchick6 Creations
http://www.etsy.com/shop/Catchick6Creations
http://www.catchick6creations.com/