Monday, May 18, 2009
Dietary Makeovers
In our effort to remove artificial food colors from our diets (read why here) I have been making more things from scratch. Since I am making things from scratch, I have the opportunity to make-over a few of our foods to increase the nutrition. Slipping veggies and fruits into unsuspecting foods isn’t a new thing but I offer some of my newly made-over foods; foods that are big hits even with my pickiest eater.
Flourless Chocolate Cake (gluten free)
19 oz. can of garbanzo beans ( or white beans / chic peas etc.)
¾ cup sugar
1 ½ c chocolate chips melted
4 eggs
½ tsp baking powder
Blend in food processor or blender until super smooth.
Bake at 350 for 40 minutes . High in fiber and protein.
Pumpkin Pie Pancakes
Organic Pancake Mix (Either complete or add milk and egg kind)
½ C pumpkin canned puree
Pumpkin pie spice to taste
¼ c Wheat germ
Mix all ingredients together and make pancakes as usual.
Non-Foodcoloring Ice-Pops
V-8 Fusion Fruit and Vegetable Juice (we use the Acai one)
Pour juice in ice-pop molds and freeze.
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2 comments:
OMG - I cant wait to make that cake and eat the whole thing myself...ya know, since its good for me!!!
-KS
I can't wait to try this. I have high hopes that my kids will like it and I will be so happy that they are eating a healthy dessert!
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