Pancakes & French Toast

CHILDREN’S RECIPE: Three Ingredient Banana Pancakes
Ingredients:
1 Banana
2 Eggs
2 tbsp Flour
1 tsp Cinnamon
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
In a bowl mash the banana. Add the eggs, flour and cinnamon. Cook in a non-stick pan treated with cooking spray. Add a pinch of Cinnamon. Stack and garnish with butter, powdered sugar and maple syrup.

---

FAMILY RECIPE: Healthy French Toast with Bananas Foster
Bananas Foster:
Ingredients:
4 Bananas, halved and sliced lengthwise
1 tbsp Butter
2 tbsp Honey/Agave Syrup
1 tsp Almond Extract

Method of Preparation:
Heat butter in a pan, add bananas. Cook for a few minutes and add honey and almond extract. Sauté until bananas start to caramelize.

Healthy French Toast:
Ingredients:
6 slices Bread
1 Egg
1 cup Oat Milk/Rice Milk
½ tbsp Sugar
1 tbsp Vanilla Extract
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
Mix egg, milk, sugar, and vanilla. Dip bread in batter for a minute on both sides. Cook in a non-stick pan treated with cooking spray. Plate, top with Bananas Foster and garnish with butter, powdered sugar and maple syrup.

Chips & Salmon

CHILDREN’S RECIPE: Ricotta and Mushroom Chips
Mushroom Puree:
Ingredients:
2 tbsp Olive Oil
1 cup Onion, chopped
1 clove Garlic, smashed
6 Mushrooms; Button or Shiitake, destemmed, sliced
2 cups Water
½ tbsp Thyme
2 tbsp Salt

Method of Preparation:
In a hot pot, sauté the onions and garlic until opaque, the eventual caramelization will give your puree a buttery flavor. Then add the mushrooms. Add the water, thyme and salt. Let simmer for 10 minutes, puree.

Mushroom Chips:
Ingredients:
6 Mushrooms; Button or Shiitake, destemmed, sliced thin
3 cups Olive Oil
2 cups Mushroom Puree
1 cup Ricotta Cheese

Method of Preparation:
Bring the olive oil up to 350F and fry mushroom slices until they are crispy. TIP: Save the mushroom oil to top pasta for a delicious meal another day.

Mix the Mushroom Puree and ricotta to make dip. Place the dip in a bowl and serve with mushroom chips.

---

FAMILY RECIPE: Salmon with Mushroom Sauce and Pickled Mushrooms
Ingredients:
2 cups Sugar
2 cups White Wine Vinegar
2 cups Water
4 tbsp Caraway Seeds
4 tbsp Cumin Seed
4 tbsp Fennel Seed
4 tbsp Coriander
1 tbsp Red Pepper Flakes
2 tbsp Salt
3 Mushrooms; Button or Shiitake, sliced
2 fillets Salmon, 6 oz each
2 tbsp Olive Oil
2 cups Baby Lettuce; any variety

Method of Preparation:
Put the sugar in a sauce pan and caramelize to a deep amber brown. Add the vinegar, all spices, salt and the water. Let it steep for 15 minutes. Add mushrooms and refrigerate overnight. Sauté all sides of salmon in olive oil. Dress lettuce with pickling liquid, top with mushrooms and serve with salmon.

Sushi Roll & Dip

CHILDREN’S RECIPE: Brown Rice Avocado & Sweet Potato Sushi Roll
Ingredients:
1 sheet Nori Sushi Wrapper
½ cup Brown Rice, cooked
1 tbsp Kewpie Mayonnaise
1 tsp Furikake
¼ Sweet Potato, cooked and cut ¼” sticks
1 tbsp Olive Oil
½ Avocado, sliced
Pickled Ginger to garnish
Soy Sauce for dipping

Method of Preparation:
Caramelize cooked sweet potato sticks in pan with oil. Lay brown rice on nori sheet followed by kewpie mayo, sprinkle on furikake; add sweet potato sticks and avocado. Roll ingredients into a sushi roll slice into eight slices. Arrange on plate, garnish with kewpie mayo, pickled ginger and soy sauce.

---

FAMILY RECIPE: Tuna Avocado Dip
Ingredients:
1 can White Tuna
1½ Avocado, peeled and cored
½ cup Carrot, peeled & julienned
2 tbsp Shallot, diced
Dill, Paprika, Salt, Pepper to taste
1 Lemon, juice of
Chips of Veggies for dipping

Method of Preparation:
Mash avocado with tuna, add carrot, shallot, dill, paprika and lemon juice. Salt and pepper to taste, serve with chips or crudité.

Porridge & Pancakes

CHILDREN’S RECIPE: Baby Food “Porridge”
Ingredients:
¼ cup Brown Rice Cereal, ground
1 cup Water
Breast Milk/Formula to taste; check with your doctor about water in your area
Ginger, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Grind brown rice in a food processor, this will take a little bit of time. Boil water in a medium pot and add the ground brown rice. Simmer and whisk frequently to avoid clumping. Remove from pot and allow to cool. You may add breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Ginger, cilantro, garlic or onion powder may be added as baby progresses.

---

FAMILY RECIPE: Brown Rice Cereal Pancakes with Caramelized Blueberries & Figs
Ingredients:
1 cup Brown Rice Flour
½ tsp Baking Soda
1½ tsp Baking Powder
½ tsp Salt
1 cup Whipped Cream
½ cup Sour Cream
1 tbsp Vanilla Extract
2 tbsp Butter, melted
2 Egg Whites
1 tsp Lemon, zest of
1 cup Blueberries
6 Figs, halved
4 tbsp Honey

Method of Preparation:
In a bowl, mix the brown rice flour, baking soda, baking powder and salt. Fold in whipped cream, sour cream, vanilla and butter. Whisk the egg whites, until stiff peaks form. Add egg whites to the mixture for a fluffier pancake. Add a little lemon zest. Form batter into pancakes on greased skillet and cook for 2 minutes until bubbles form and some burst, flip, cook until brown.

Heat blueberries in a pan, add honey. Cook until caramelized. Cook the figs in honey as well. Stack Pancakes on warm plate and sprinkle tower with caramelized blueberries, figs and honey.