Popcorn Balls

The real name for the recipe says it all:  Dark Chocolate Peanut Butter Pretzel Cranberry Popcorn Balls

I will use more peanut butter or agave next time as the balls fell apart a little, though no one seemed to mind as they tasted so delicious!

Here is the link to the recipe:
http://www.savoringthethyme.com/2012/01/dark-chocolate-peaut-butter-pretzel-cranberry-popcorn-balls-and-healthy-snacking-tips/

Southwestern Quinoa Bites

These were fun to eat with a little BBQ sauce.  I haven't tried the avocado dipping sauce yet.

Here is the link for the recipe:
http://tasty-yummies.com/2014/01/28/southwestern-quinoa-bites-recipe-with-avocado-dipping-sauce-gluten-free-and-vegan/#comment-644499&_a5y_p=1223765

Healthy Artichoke Dip

Dips are great for veggies and homemade whole grain crackers!  This recipe is basically hummus, but with artichoke hearts.

Ingredients:

• 1 can artichoke hearts (14 ounce can, drained)
• 1 can reduced sodium chickpeas (15 ounce can, drained and rinsed)
• 2 tablespoons extra virgin olive oil
• 1 lemon (freshly squeezed)
• 2 cloves garlic (freshly crushed)
• 4 tablespoons nutritional yeast (I got mind at Trader Joe's, but it would probably taste fine without it)
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 - 1 teaspoon pink himalayan salt (I didn't add any salt)

Directions:

Put all ingredients into a Vitamix (or regular blender) and blend just long enough until everything is well combined.  Do not over process (you want to still have small pieces of artichoke)

Recipe from:

http://thehealthyfamilyandhome.com/healthy-artichoke-dip/

Berry Spinach Smoothie

We make smoothies a lot in the evenings to fill up our little toddler who won't eat during the day.  This is by far my favorite, and possibly the kids' favorite too.  I don't have measurements as I just dump it in, so you'll have to experiment a little.

Ingredients:

large handful of spinach (Pack it in!  Be sure you put it in the bottom so it will blend well.)

frozen mixed berries (Maybe about 1 cup.  I use the bag from Costco.)

banana

1/2 container of lemon yogurt (If you don't have lemon, use another kind but add some lemon juice.  It goes great with the blueberries)

water (just enough to get it blended)

Blend and serve!

Whole Wheat Honey Banana Muffins

I found this recipe on food.com while searching for a healthy banana muffin recipe.  The kids loved them!    I put a little dab of cream cheese icing on one for Maddie, but Ellie loved them just plain.  I was scared to do solely whole wheat, so added a little white flour.

Ingredients:
3 1/2 cups whole wheat flour (I did 2 1/2 cups wheat and 1 cup white)
2 tsp baking soda
1 tsp salt
2 Tbsp wheat germ (optional)
2/3 cup canola oil
1 cup honey
4 eggs (I only used to by accident and they turned out great)
2 cups mashed ripe banana (about 4 large bananas)
1/2 cup hot water

Instructions:
1) Stir together dry ingredients
2) Beat oil and honey together; add eggs and beat well
3) Add bananas and beat to combine
4) Add dry ingredients to wet, alternating with hot water;  mix well after each addition
5) Spoon batter in greased muffin cups (I did half regular muffins and half mini-muffins)
6) Bake at 325 degrees for 15 minutes (it took more like 18 minutes for me and I ended up increased temperature to 350 for the second batch) or until muffins are golden brown
7) Remove from oven and cool on rack

Banana Pop

This is so healthy you could serve it for dessert with no guilt.  Be sure to let them freeze for long enough (mine were still a little mushy).  I served these at a "tea party" for one of Maddie's playdates.

Ingredients:
Bananas
yogurt
rice krispies cereal
sprinkles
popsicle sticks

Instructions:
Peel bananas and cut in half.  Put a popsicle stick into the cut side.  Put yogurt in a shallow bowl or plate.  Put cereals and sprinkles in another shallow bowl or plate.  Dip bananas in yogurt (I had to use a spoon to smear it on in places).  Then dip in cereal and sprinkles.  Freeze.

Zucchini Carrot Cupcakes

My whole family gobbles these 'cupcakes' up, even knowing there are carrots and zucchini in them.  Wow!  I serve them for breakfast, snack, or dessert - no guilt.  I like them because my kids feel they are getting a special treat.  I'm willing to put a thin layer of icing on top since I know they're getting vegetables and whole wheat underneath!

1 cup all-purpose flour
1/4 cup whole-wheat flour
(I split the 1 1/4 cup of flour evenly between wheat and white)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
2 eggs
1/2 cup canola oil (my kids need the fat, so I don't substitute applesauce)
1 1/2 tsp vanilla extract
1 cup finely grated zucchini (about 1 small zucchini)
1 cup finely grated carrot
1/3 cup chopped walnuts (optional)
icing (cream cheese kind is the best)

1.  Preheat oven to 350.  Instead of muffin liners, I spray the muffin tin with an olive oil cooking spray.
2.  Combine flours, baking soda, baking powder, cinnamon, and salt.
3.  Beat sugar, eggs, canola oil, and vanilla extract for 1 minutes.
4.  Beat together wet and dry ingredients by hand until no traces of flour remain.  Stir in zucchini, carrot, and walnut.
5.  Spoon batter into muffin pan.  Bake for 15 minutes or until a done.  Cool on a rack.
6.  Frost with icing.  Top with sprinkles to make them more enticing!

*My tip - My kids like the bite-size muffins, so I'll cook a pan of those.  Then I use the rest of the batter in regular size muffin tins and add the walnuts since my kids don't like them.