Summer Salad with Almond-Crusted Chicken & Yogurt Chive Dressing

Summer Salad with Almond-Crusted Chicken & Yogurt Chive Dressing
adapted from Fine Cooking

Salad
Butter lettuce, torn and washed, or arugula
1 cup sliced Strawberries or 2 sliced Nectarines
1 Cucumber, peeled and sliced
Almond-Crusted Chicken

Dressing
1/4 cup whole milk yogurt or buttermilk
1 Tbs. sour cream
1 Tbs. white balsamic vinegar [I often use plain balsamic]
1/2 tsp. honey
2 Tbs. extra-virgin olive oil
1 Tbs. thinly sliced fresh chives or green onions
Kosher salt and freshly ground black pepper

• In a blender or magic bullet (my fav), combine dressing ingredients. Adjust seasoning to taste
• To make the dressing manually, combine the buttermilk, sour cream, vinegar, and honey in a bowl. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper
• Combine salad ingredients and drizzle with dressing

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Sweet Potato Cookies

Yummy, wholesome little treats. While I wouldn't dole them out for dinner, these cookies are fairly nutritious - no refined sugar, whole wheat.



Sweet Potato Cookies
adapted from Nourishing Traditions by Sally Fallon

3 dozen mini cookies

1 cup cooked sweet potato
1/2 cup butter, softened
3/4 cup maple syrup
1 egg
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp baking soda
2 cups whole wheat flour
1/2 cup raisins

• Preheat oven to 325 degrees
• Place all ingredients expect raisins in a food processor and process until well blended
• Transfer to a bowl and mix in raisins
• At this point, I divide the dough into thirds, wrap two portions in plastic wrap, and freeze them.
• Using the remaining portion of dough, form into small balls and place on greased cookie sheets
• Bake at 325 degrees for about 10-15 minutes. After approximately 5 min baking, press cookies down lightly with a fork
• Let cool completely
• Store in an airtight container in the refrigerator

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Spinach Gnocchi

In my search for veggie-heavy recipes, I uncovered these gems. They are jam-packed with spinach, and Little Man approved.



Spinach Gnocchi
from weelicious

10 oz Block Frozen Chopped Spinach

1 Cup Whole Milk Ricotta Cheese

2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.

1 Egg Yolk

2 Tbsp Flour, plus more for dusting your hands while rolling

• Defrost the brick of frozen spinach
• Drain and squeeze ALL of the water out of the spinach in small handfuls.
• Place all of the ingredients in a food processor and pulse until throughly combined
• Roll the mixture into teaspoon-sized balls. Place on waxed paper or parchment
• Bring a large pot of water to a boil
• Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.Using a slotted spoon, remove the gnocchi to a plate or bowl
• Serve plain or with parmesan cheese or spaghetti sauce

Storage
Refrigerator: up to 2 days, or so. Reheat in the toaster oven or microwave
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator

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Black Bean Burgers

While not specifically for children, these protein-packed patties are hand-held and easy to chew making them perfect toddler food. They are a Little Man favorite, particularly when dipped in plain yogurt.



Black Bean Burgers
adapted from Fine Cooking
 
4 large or 12 mini burgers
30 min

3 Tbs. olive oil
1/2 cup thinly chopped scallions
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. chile powder

1/2 tsp. ground cumin
Kosher salt

• Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the scallions and garlic and cook until they are fragrant and begin to soften. 
• Add the black beans and scallion/garlic mix to the food processor. Pulse 2 or 3 times to roughly chop. Do not over process.
• In a mixing bowl, gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Add the black bean mixture and combine. 
• Shape the mixture into patties. [I prefer making mini burgers, particularly for small children]
• Heat the remaining 2 Tbs. oil in the skillet over medium heat. Cook the burgers until lightly browned on both sides and cook through, flipping carefully, about 5 minutes total
• Serve with plain yogurt (or sour cream) and avocado 

Storage

Refrigerator: up to 4 days, or so. Reheat in the toaster oven.
Freezer: up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator 

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Flaxseed Carrot Muffins

Inspired a few years ago by a recipe from the back of a flaxseed meal package, these muffins have evolved to the point that one could really only call them distant muffin relatives. Since the Little Man turned 1 and acquired a few dietary opinions, it's been my quest to pack these bad boys with as much wholesome goodness as they can handle. Zucchini is the latest addition. Little Man does not believe zucchini is edible. 

They're particularly yummy briefly warmed in the toaster oven. Take it to the next level with smear of cream cheese or top it off with a small scoop of vanilla ice cream and pretend it's carrot cake.

Flaxseed Carrot Muffins

makes approximately 36 muffins
30 min plus bake time

2 c. whole wheat flour

1.5 c. flaxseed meal

1.5 c. Oat bran (I've substituted wheat germ and oatmeal before)

4 tsp baking soda

1 tsp sea salt

4 tsp cinnamon

2 c. shredded carrots

1-2 c. grated zucchini

3 granny smith apples, chopped or shredded

1 c. raisins

2 c. walnuts, chopped

1 c. coconut, unsweetened

4 eggs

½ -1 orange or mandarin, peeled

1.5 c. milk

2 tsp vanilla

1 c. honey, preferably unfiltered

• In your largest bowl, mix flour, flaxseed, oat bran, baking soda, salt and cinnamon. Stir in carrots, apples, raisins, walnuts, zucchini and coconut.
• Beat eggs and the peeled orange in blender or food processor. Add milk, vanilla and honey. Mix.
• Stir liquids into dry mixture. Don’t overmix.
• Line cupcake tin with baking papers and fill with batter. Fill cups to the top.
• Bake at 350 F, middle rack, 18-25 min depending on oven. Be careful not to overcook.

Storage
Refrigerator: up to a week, or so
Freezer:  up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator

Time Saving Tips

Shred carrots, zucchini, and apples in food processor with grater blade. You can also do this 1-2 days ahead of time and store in the refrigerator

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