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Archive for the ‘Kid Food’ Category

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love blessed them.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!

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Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.

INGREDIENTS

  • 2 1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 1/2 c. raw cacao powderIMG_20130907_231716
  • 1/2 t. baking soda
  • 3/4 t. sea salt
  • 2 eggs
  • 2 T. butter, melted
  • 2 T. coconut oil, melted
  • 1/3 c. honey
  • 1 c. chocolate chips
  • Sugar for tops (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
  3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
  4. Stir wet mixture into dry mixture.
  5. Stir in chocolate chips.
  6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
  7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!

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After the kids went to bed tonight, I tossed together some almond flour berry muffins.  The recipe is from Elana Amsterdam’s (of Elana’s Pantry) wonderful paleo book, The Gluten-Free Almond Flour Cookbook.  I doubled and modified her delicious Chocolate Chip Banana Cake recipe to omit the honey, and used frozen mixed berries instead of chocolate chips.

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Banana-Berry Muffins

INGREDIENTSMuffin Close up

  • 3 c. blanched almond flour
  • 1/2 t. sea salt
  • 1 t. baking soda
  • 1/4 c. coconut oil, melted
  • 3 large eggs
  • 1 T. vanilla extract
  • 1 c. frozen mixed berries
  • 1/2 c. (about 1-2) ripe bananas, mashed

DIRECTIONS

  1. Preheat the oven to 350 degrees.  Arrange silicone muffin liners on a baking sheet.
  2. In a large bowl, combine the almond flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the liquid coconut oil, eggs, bananas, and vanilla extract.
  4. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  5. Fold in the mixed berries and fill each muffin liner about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

After I was done making the kids’ lunches, I made mine.  I had some leftover celery sticks that didn’t fit in their lunches, so I put them in a container to take to work.  I decided I wanted some ranch dressing to dip it in.  While humming Rubber Ducky, I pondered my day and set about gathering ingredients.

Mid-hum, I realized that I’d assembled these ingredients, mindlessly and effortlessly, within seconds:

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Without a recipe, without looking anything up in a book, just … experience, in my fingertips.  Holy cow.  I think I might be getting the hang of this real food thing.  Within another couple of minutes, I had this:

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A few whips later and I had my celery dip:

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So Monday started out being a full-on pain in the ass, but after leaving work and as the evening wore on, I had a pretty awesome Monday.

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These are one of my favorite lunch items. I make the tuna salad and pack my romaine leaves in a ziplock the night before, so I can just grab my lunch bag and head out the door in the morning. Enjoy!

Tuna Salad Boats

Makes 4 leafy green boats of happiness2013-01-20 14.07.54

INGREDIENTS

  • 4 romaine leaves, washed and dried, thicker stem ends cut off
  • 1 can of tuna, drained and flaked
  • 1 stalk of celery, chopped finely
  • 1 T. dried currants
  • 8-10 crispy almonds, chopped (here’s a recipe for how and why to use soaked and dehydrated nuts)
  • 1/4 c. olive oil mayonnaise, plus or minus, depending on your tastes (here’s a great recipe, with video!)
  • salt and pepper to taste

DIRECTIONS

  1. Combine all ingredients EXCEPT the romaine leaves and mix well.
  2. Fill the romaine leaves with the tuna filling, holding like a soft taco.  Proceed to “mmmmm” and “ahhhhhh” over the devastating, tiny hits of sweet from the currants, the crunch from the celery and almonds, and the silky, savory, and healthy olive oil mayonnaise tying it all together.

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Here’s a rundown of the last few weeks of school lunches.  I hope you find some cute ideas here!

A double corn fritter sun with cheese rays, and apple and cucumber slices. Snack is grapes and a string cheese cut up, in the Wexy bag.

Little ham and cheese sandwiches cut into pumpkin shapes on a bed of romaine, pineapple and strawberries, cucumber slices, and cheese cubes with fresh raspberries for snack.

Chicken tortilla soup (kept hot in the blue Thermos), some sprouted Way Better blue corn chips, a few sticks of cheese, strawberries and kiwi, two mini banana muffins, and half a fruit leather cut into a pumpkin shape. For Jessica’s snack, I cut a string cheese in half and put those and two grapes in the piggy, then put the outside of the pumpkin fruit leather cutout on top of that.

A real-food version of pizza “Lunchables”. I cut rounds out of a whole wheat pita, shredded some cheddar, used a pastry cutter to cut Applegate ham slices into fun little wavy squares, chopped some fresh pineapple, and dropped a cube of frozen homemade marinara sauce in. Voila, Lunchables! For snack I put a string cheese and a few strawberries into a Wexy monster bag for Jess, and Abby got olives.

Garden veggie soup, half of a whole wheat pita, pineapple, and cucumber slices. Snack for Jess is a string cheese and a sectioned clementine in a Wexy monster bag. (Abby got black olives.)

Jessica’s is on top, with an Applegate salami and cheese sandwich on sprouted bread, cut into a heart with a little monkey skewer holding it together, atop romaine leaves. Abby’s is the bottom lunch, with the same sandwich parts but cut into bats and put on kabobs. Then both girls have apple slices, a few grapes, clementine wedges, celery, and sunbutter. For snack, Jess has a string cheese, some grapes, and 3 multigrain crackers in a monster Wexy bag. Abby has black olives and grapes in the froggy.

Ham, cheese, grapes, clementine wedges, carrots, and a paleo pumpkin muffin that Jess helped make. Snack is a string cheese and a handful of grapes.

A paleo pumpkin muffin, butter, clementine wedges, celery, and plain yogurt with a bit of honey mixed in and berries. For snack, Abby got bunny-shaped cheese cut-outs and grapes, and Jess got a smoothie freeze pop.

A little ham and cheese sandwich cut into an acorn shape, string cheese, celery with sunbutter and raisins, corn and peas, and homemade apple sauce. Snack is a smoothie freeze pop.

Beans, meat, and cheese in the hot Thermos, tortilla rounds, lettuce, carrots, red pepper slices, and fruit leather strips. Snack is a berry yogurt smoothie freeze pop.

Half a ham and cheese sandwich on sprouted bread with cute little critter sticks stuck in. Half a banana with pineapple smeared on the end to prevent browning. Since both of my chicklets are battling colds right now, I want to make sure I’m sending lots of vitamin C. Clementine slices and kiwi chunks. Plain yogurt with frozen berries. For snack I made two large sections of ants on a log and put them in a Wexy bag.

Sprouted bread toast with cream cheese and a dollop of fruit spread. I put wax paper between the two layers of toast. Celery, cucumber, and pineapple. Jess has clementine wedges and a string cheese in a monster Wexy bag, and Abby has olives in her froggy. She cannot get enough of the olives.

Soup is in the blue Thermos, toasted sprouted bread with butter and two cheese bees, apple slices, and corn and peas. Snack is a smoothie freeze pop.

Whole wheat pasta with julienned carrots and cheese sticks, cucumber and red pepper slices, and a clementine with a jack o’ lantern face drawn on. Snack was a monster Wexy bag with apple slices and a string cheese.

Leftover chicken fajita mixture is kept hot in the blue Thermos. A whole wheat tortilla is rolled up, and there’s also yogurt and fresh raspberries, with a berry smoothie freeze pop for snack.

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If you’ve been watching my Facebook page, you’ll have seen me posting these this week.  I DO plan on posting soon about a book I’m reading, Trick and Treat by Barry Groves.  It’s fascinating.  It’s an in-depth, evidence-based look at why what we’ve all been told about “healthy” nutrition is wrong.  I can’t wait to share about it.  What are you reading right now?

Monday’s lunch was chili with a little sour cream mixed in to cut the spiciness (kept hot in the thermos), cornbread cut into pumpkins and topped with butter, cheese moons, apple slices, and a chocolate foil-wrapped bee for a treat. We found the bees on vacation last weekend and they were a special treat for the girls. Snack was in the Wexy bag; cheddar pumpkin seed flat bread broken into cracker-sized pieces, and a few pieces of cheese leftover from the moon cut-outs.

Tuesday’s lunch was toasted, sprouted bread oak leaves on a bed of romaine and a cut-up string cheese, and some kiwi chunks on the side. The little compartment had hummus with a radish slice flower stuck into it. A little gummy worm was hiding in the leaves!

Wednesday’s lunch was bean dip, ham, and sprout roll-up kabobs on a few leaves of romaine and maple cheese leaves, with celery/sunbutter/organic dried cranberry logs and fresh pineapple chunks. Of course the gummy is hiding out in the “ants on a log” sticks – where else would a worm hang out? Snack was grapes and half a string cheese cut up into chunks in a Wexy bag.

Thursday’s lunch was two waffle hearts with cheese hearts, a few grapes, some celery sticks and apple slices, and strawberry cream cheese dip/spread. Snack was a smoothie freeze pop.

Friday’s lunch was garden veggie soup, an apple flower on romaine leaves, half of a ham and cheese sandwich, and some kiwi slices. Snack was a smoothie freeze pop.

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Monday’s lunch was leftover chicken tortilla soup (kept hot in a thermos), a couple of strawberries, string cheese, a banana muffin, some cucumber slices, and a gummy worm. Snack was raw cashew chia pudding with half a strawberry in it.

Tuesday’s lunch was whole wheat banana pancakes cut into leaves a and an acorn, strawberry cream cheese spread, an Applegate ham “rose”with baby romaine leaves and cheese hearts, and a clementine. Snack was a smoothie freeze pop from the smoothie batch Jess and I made on Sunday. They’re strawberry, pineapple, and plain yogurt. I used a food processor to make the strawberry cream cheese spread, and all it contains is cream cheese, strawberries, and about a tablespoon of agave.

Wednesday’s lunch was split pea soup (in the blue thermos to keep it hot), sprouted seven grain toast “oak leaves”, a pat of butter, a gummy worm, apple slices, strawberry cream cheese dip, and little “pumpkins” made out of carrot slices and frilly toothpicks.

Thursday’s lunch was a ham, cheese, and romaine lettuce wrap, watermelon, and a whole wheat chocolate chip cookie. Snack was apple slices in a Wexy bag.

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For dinner Monday night we had Applegate’s Organic Chicken and Apple sausages, so I took a leftover one and sliced it up. Along with sprouted seven-grain bread and cheese cut into hearts, they made for some very cute “Lunchable”-type kabobs! Sliced cucumber, baby carrots, apple slices, and 9-count-’em-9 jellybeans made this a fun, healthy Monday lunch. Snack was some raw cashew chia pudding with sliced strawberries on top.


Tuesday’s lunch was a ham and cheese sandwich in the shape of a star with a little panda bear pick. Jessica loves broccoli so there was some of that tucked around it. Heirloom cantaloupe and organic strawberries are on the kabobs, and a few carrot sticks are visited by a gummy worm. Snack is celery with my sunflower seed butter (recipe: http://wp.me/p2igon-fE) and dried currants. I put them on a toothpick to secure them together, then wrapped them in wax paper and into a Wexy bag for the lunch bag.

Wednesday’s lunch was cantaloupe and strawberry kabobs on a bed of romaine, a cheese oak leaf and acorn, whole wheat alphabet noodles and peas, raw chocolate pudding, and a yummy organic gummy for a treat. That’s right, the chocolate pudding was not a treat – made with only cashews, walnuts, bananas, and raw cacao, that pudding was a nutrition-packed protein, potassium, and antioxidant super-food! Snack was a frozen smoothie pop.

Thursday’s lunch was a farro hotdish (kept hot in a thermos) with a romaine side salad and cucumbers, cheese oak leaves, kiwi hearts, and a gummy worm. Snack was crispy sweet Jonagold apple slices dunked in a water and lemon juice mixture to keep from browning, in a Wexy bag.

Friday’s lunch was toasted sprouted seven-grain bread with tuna salad, cucumber slices, baby carrot, celery with sunbutter, and a sectioned clementine. Since I’ve declared Fridays to be “Fruit Leather Fridays”, I used a cookie cutter to make it into the shape of a unicorn. Snack was a banana muffin.

 

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