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.

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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.

Hummus & Pasta

CHILDREN’S RECIPE: Chickpea Edamame Hummus Monster
Ingredients:
2 cups Chickpeas, cooked
1 cup Edamame Peas, blanched
2 tbsp Tahini
3 tbsp Canola Oil
1 tbsp Lemon Juice
Salt to taste
Vegetables/Olives and Veggie Chips to Garnish

Method of Preparation:
In a food processor, puree all ingredients until very smooth and creamy. Form into a 3-inch circle shape. Make eyes with cucumber slices and black olives. Make mouth/teeth with carrots. Make hair with veggie straws and sticks. Feel free to create your own.

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FAMILY RECIPE: Chickpea Pasta with Chorizo, Shrimp, Tomatoes & Herbs
Ingredients:
2 tbsp Olive Oil
4 oz Dry Spanish Chorizo/Sausage, diced
2 tbsp Butter
4 cloves Garlic, chopped
1 can Chickpeas/Garbanzo Beans, drained and rinsed
½ tsp Red Chile Flakes
½ lb small Shrimp, cooked, peeled and deveined
2 tbsp White Wine
1 can Whole Peeled Tomatoes, chopped
½ cup Chicken Broth
¾ lb Chickpea Flour Penne, cooked
½ tsp Salt
1 tbsp Basil, chopped
1 tbsp Parsley, chopped
2 tbsp Parmesan Cheese, shredded fine

Method of Preparation:
In a large frying pan cook chorizo in olive oil on medium heat until chorizo is slightly brown. Add butter, garlic, chickpeas and chili flakes, cook and stir until fragrant, 1-2 minutes. Add shrimp, white wine, tomatoes, chicken broth and pasta. Season and bring to a boil. Reduce heat and cook until chickpeas are soft.

Cakes & Soup

CHILDREN’S RECIPE: Gluten Free Cauliflower Cakes with Bacon, Cheddar & Sour Cream
Ingredients:
1 head Cauliflower Florets, grated
1 tbsp Butter
3 tbsp Corn Meal
2 Eggs
2 strips Bacon, cooked crispy and diced
1 cup Cheddar Cheese, shredded
2 tbsp Canola Oil
Sour Cream to garnish

Method of Preparation:
Sauté cauliflower in butter until just tender. Allow to cool slightly, mix in remaining ingredients with the cauliflower. Form into small cakes and sauté in canola oil until nicely browned on both sides. You may also form in ring molds and bake at 350F. Garnished with sour cream and serve.

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FAMILY RECIPE: Creamy Cauliflower Soup with Red Pepper and Olives
Ingredients:
1 head Cauliflower, chopped
1 Potato, peeled and diced
1 Onion, peeled and diced
1 sprig Thyme
Salt, Pepper to taste
3 cups Vegetable Stock
½ cup Heavy Cream
3 tbsp Butter
Roasted Pepper, diced fine; to garnish
Black Kalamata Olives, chopped; to garnish
Chives, minced; to garnish
Extra Virgin Olive Oil to garnish

Method of Preparation:
In a pot add butter and onion; season with thyme, salt and pepper. Cook on low heat about 3-4 minutes until softened. Add potatoes and cauliflower. Sauté for another 2 minutes and season. Add liquids and simmer until softened. Puree with hand blender and adjust seasoning. Serve garnished with red peppers, black olives, chives and drizzle of olive oil.

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.

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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.

Smoothie & Salad

CHILDREN’S RECIPE: Pineapple and Banana Smoothie
Ingredients:
¾ cup Pineapple, peeled and chopped
2 Bananas, peeled and chopped
1½ cup Greek Yogurt, vanilla
1 cup Coconut Milk or Almond Milk

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

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FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili
Ingredients:
2 Pineapples, cored and cubed
2 cups White Balsamic Vinegar
2 cups Sugar
¼ cup Filtered Water
6 stems Mint
4 Chilis, dried or Red Pepper Flakes
3 Cucumbers, seedless, peeled and sliced
4 fresh Chilis, sliced and seeds removed
½ Red Onion, julienned
2 cups Vegetable Oil
½ cup Dry Wild Rice
½ cup Mint Leaves
½ cup Chives, chopped
Salt to taste
¼ cup Extra Virgin Olive Oil

Method of Preparation:
To make a pickle liquid; combine the vinegar, sugar, water, mint stems and dried chilis in a pot and bring to a rapid boil, then let it cool to room temperature and strain. In a bowl, pour half of the pickle liquid over pineapples. Pour remaining liquid over fresh chilis and let steep. Add chilis, cucumbers and red onions to salad and mix.

To make puffed rice; heat vegetable oil in a 2 qt pot, when the oil is at 400F, sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the rice and place on paper towel to remove the excess oil, season with salt.

Add mint, chives and salt into salad and toss, place in serving bowl and top with extra virgin olive oil and puffed rice.