Today Sunday Supper is all about being sneaky and fun with food. Whether it is making food look like something else like meatloaf cupcakes with mashed potato frosting, or sneaking in some healthy veggies so that the kids don’t notice it. When it comes to sneaking in veggies I use to have a very narrow minded point of view of this practice before I had kids. I thought it sounded so deceptive and surely kids should just be taught to eat veggies? Ha, what a perfect parent I was before I had kids.
The truth of the matter is I think while we might have some element of control about what kids eat we don’t have it all. For example my daughter has never had a processed chicken nugget so she doesn’t even know what it tastes like so she doesn’t prefer them over homemade ones. So that is some element of control I might have. However that doesn’t mean she doesn’t sometimes just flat out decide she doesn’t like homemade chicken nuggets. Does that make sense. She goes through phases where all of a sudden she just doesn’t like something. But I know that actually she does like most things, it is just getting her to remember and try the foods to rediscover she does like it. Like she loves the taste of food when it has herbs and spices, but if she sees those flecks of green she says, “What are those sprinkles? I don’t like sprinkles.”. So the idea of sneaking veggies into food is much more complicated then it sounds and these days I am all for it to a certain degree. I know people who have kids that HATE any form of green veggie, just the sight of it near their food and they refuse to eat dinner. I have had parents message me a lot about trying to find a recipe that would work to get their kids to eat a bit more healthy.
I came up with this idea just trying to use up some veggies that were close to going bad and it has become a default sauce recipe for me ever since. It was simple, tasty and whether she knew it or not I don’t know but my daughter loved it so I didn’t care. Because you use a lot of red, orange coloured veggies it hides the green from the courgette, and if you kids still can see it just peel the skin. I love roasting the veggies for an even better flavour but today chose to share the first way I ever put this together.
Don’t forget to check out the other clever ideas the rest of the Sunday Supper crew is sharing today.
Sneaky Veggie Spaghetti Sauce
1 courgette (zucchini), chopped
1 carrot, chopped
1 red peppers, chopped
1 medium size onion, chopped
4 cloves of garlic, minced
2 Tbsp dried basil
1 tin of tomatoes
salt and pepper to taste
You know me, I am not really one to do a lot of reviews but seeing as how hubby and I have made this commitment to get healthy together right when BeetsBlu contacted me about wanting me to review their device it just felt like a good fit. I have talked before about my difficulty in finding the time to work out so since my time is so limited I think it is best that what little time I do have is used to its fullest. So knowing what activities is getting my heart rate up and how much more I need to push myself is beneficial.
I was kindly supplied this item free of charge, to test and evaluate. In exchange, I agreed to provide an honest review detailing my thoughts. This is said review.
My first impression about the BeetsBlu was it was very comfortable to wear. I remember reading a reviewer saying they actually forgot they were wearing it and I had a hard time believing that to be true but it really was true. I ended up wearing it most of the day when I got distracted after my DVD workout in the morning that moved straight into feeding and playing with baby, didn’t even notice I still had it on till later.
Both the iPhone and the Android that was used to test this device connected to it quickly enough although we did struggle at first switching it from the iPhone to the Android. I believe this might have been an issue with the device being paired to the iPhone so my Android wasn’t able to find it at first. Unpairing it with the iPhone seemed to fix this issue. I found the Beets Blue app is fairly basic, and doesn’t provide any options of storing or tracking your heart rate over time, it simply shows you your current BPM, and the amount of calories you’re burning per minute. Which is great but when are you trying to track these things it would be nice to have the function available. However, this device can be used in conjunction with other major fitness tracking apps, my favourite one being Endomondo so that wasn’t a big issue for me. All in all it is a great product as it is simple to use and easy, comfortable to wear so that even a novice like me could get use to using it during my work outs.
So now onto the delicious food, because that is really why we are here. My mother-in-law introduced us to Chickpea pancakes, that she served as a wrap and we were so excited at how tasty they were, even toddler was sold on them. They are high in protein plus about half the amount of carbs in flour so if you are after something lower carbs too this is a great option. We found it to be quite versatile, we had it as wraps for lunch and toddler loves them with peanut butter for a healthy snack. My next attempt with them is going to be without the garlic and see if I can make these into a high protein substitute for crepes, maybe with some fresh strawberries and cream.
100g (1 c.) chickpea flour
118mL (1/2 c.) water
1/4 tsp garlic powder
1/4 tsp fine grain sea salt
1/8 tsp freshly ground black pepper
Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.
Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?
Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.
Who doesn’t love a treat you can enjoy and the kids enjoy that isn’t high in fat and loaded with good things for them, like protein and potassium, rather then just sugar and empty calories? I can tell you this will now get made a lot more often instead of regular cookies in our house. It was so much higher in protein that we found them to be actually very filling. While taste wise I wanted more then one I actually felt full enough to resist. Make a batch of regular cookies and I would polish off the whole batch in one sitting if I let myself. So the idea of having a quick and simple go to cookie recipe that is so tasty and nutritionally has a lot to offer is amazing. I would say this was the most exciting recipe creation of the year so far. They have a lovely, soft cake like texture on the inside with a crisp outer making these almost like brownies.
Chickpea Chocolate Oat Cookies
400g (15 oz) tin chickpeas, rinsed and drained
142g (1/2 c.) all natural almond butter or peanut butter
115g (1/3 c.) honey (maple syrup if you want to keep it vegan)
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
50g (1/2 c.) oats
45g (1/4 c.) cocoa powder
So this year has not only been busy learning the ropes with two kids but Chris and I have also challenged each other to lose weight and get healthy again. For us squeezing in a workout has been a real struggle with the new busy life. I know, I know everyone has that excuse and if we really wanted to we could. But some how we just can’t figure it in with baby and toddler. I am hoping as spring comes and it gets lighter earlier and later we can start up our family evening walks again. And hubby has said he wants to start running again in the morning. My biggest thing is baby is teething and very clingy and refuses to even consider bottles so am limited to putting her in a carrier and going for a long walk, which I am trying to do as often as possible. So rather then focus on what we couldn’t do we have focused on what we could. We have started eating a lot healthier and eliminating sugar for a month. Portion control and healthier eating has helped us both shed 10 lbs and still counting. We both are feeling so much better about ourselves and shedding the weight is helping us more importantly with our energy levels, which with a young baby still up a lot in the night and a toddler dealing with nightmares is even more important.
This recipe is one that I had been curious to try for ages but hadn’t attempted because cauliflower isn’t a big favourite in this house. And while it did still have that cauliflower taste that hubby wasn’t huge on it was good enough that everyone enjoyed dinner. If you are looking for a no-carb dinner solution or want pizza that is gluten-free without dealing with gluten-free bread this is a great dinner solution.
1 head cauliflower 7 – 8″ wide
1 egg, large
50g (1/2 c.) Parmesan
55g (1/2 c.) Mozzarella cheese, grated
1 tsp basil seasoning
1 tsp garlic powder
1/8 tsp salt
1/4 tsp freshly ground black pepper
recipe adapted from I Food Real