Beet Pancakes

Due to watching a documentary, Hungry For Change, I am implementing even more fruits and veggies and less sugar into what we eat. I don't want my kids to grow up with diabetes or other health problems because of the food choices I make at the grocery store or out and about. 

In the February 2013 issue of Parenting Magazine they had a new column featuring Catherine McCord who's goal is to give her kids the desire to eat healthy foods. I spotted these beet pancakes and loved the color. I gave it a try, letting the kids join me in the process and using our senses to explore beets. We had a blast!!!

Once we roasted the beets and they cooled a bit, I let the kids explore this new food with me. We played with the beautiful bright color the beets bled into the foil. We dipped our fingers in it, tasted the juice and Lilia let me "paint" her face. (It came off just fine.) Because the kids helped me with most of the process, even making the pancakes and watching them turn such a beautiful color, they were so excited to eat them! You just got your kids to each an incredibly healthy veggie! 

INGREDIENTS:

1 cup white flour

3/4 cup whole wheat flour

3 TBSP brown sugar

1 TBSP baking powder

1/2 salt

3 TBSP melted butter

3/4 cup pureed beets

1 1/4 cup milk

1/3 plain greek yogurt

1 egg (I didn't have plain greek yogurt so I used 2 eggs instead)

1 tsp vanilla

1. How To Roast & Puree Beets:

Preheat the oven to 400. Cut the beets off close to the end of the stem. Discard the leafy part or use it for another use. Wash the beets well with water, scrubbing them with your hands. Wrap each beet, still in it's skin, in foil and place on a baking sheet. (They don't have to be dried off.) Bake for 48-55 minutes or until a knife cuts through easily. 

Allow to cool enough to handle them. The beets will stain your hands, but it comes off with a good washing. Peel the skin off with your hand and or a knife. Slice them down. Puree them until smooth. Set aside in a bowl.

2. Combine dry ingredients in a large bowl. Mix well. Add all of the wet ingredients and mix well again. The batter will become the most beautiful color fuschia!

3. Cook on a griddle about 3 minutes on each side. Serve with honey, syrup or raspberry sauce.

The Dirty Dozen & Clean Fifteen

These are the fruits and vegetables in which you should either buy organic, hence The Dirty Dozen or The Clean Fifteen, which you can buy conventional.

The reason for The Dirty Dozen is because these fruits and vegetables listed have the most pesticide residue in them. 

Check the web...I'm not making this stuff up.

Spinach and Quinoa Salad

Spring is around the corner. My body is craving vitamin D in the way of sunlight as well as healthy light, yet filling foods. I recently was adventurous enough to start cooking with Quinoa (pronounced Keen-wa). It't not terribly intimidating, I just didn't know what to do with it. Well we ordered dinner out one night from Sweet Green, a salad place and I had quinoa in my salad. Since then I've been toying with my own variations and I love it! Here are some ideas you could try.

INGREDIENTS:
1 cup cooked quinoa (use only 4-5 TBSP on your salad)

2-3 handfuls organic spinach (see the dirty dozen)
sugar snap peas, cut into thirds
dried cranberries
shredded carrots
raw or cooked green beans (slightly cooled)
raw or cooked broccoli (slightly cooled)
2 TSBP black beans
3-4 slices of cheese diced
1 celery stalk sliced
avocado slices
a handful or your favorite nut

DRESSING:
1/4 cup olive oil
2 TBSP lemon juice
2-3 dashes of Mediterranean Spiced Sea Salt (contains garlic powder, oregano, basil, etc)

1. The basic ingredients to start with are spinach or lettuce of some kind and some quinoa. The rest of the quinoa you don't use store in the fridge for another day's salad. So really layer any of your favorite salad toppers and as much as you want. Nuts are the good fats so don't skimp on them. Everything else is so healthy and pack with much needed vitamins and nutrients so pile it on!
2. For the dressing; place all three ingredients in a seal-tight small container and shake well. Drizzle on your salad as you see fit. Save the rest for later by storing it in the fridge. Remember that olive oil is the good fats too so it's ok to eat!

Crock Pot Carolina Pulled Pork

INGREDIENTS:
2 onions
2 TBSP brown sugar
1 TBSP smoked paprika
2 tsp salt
1 (4-6lb) pork butt or shoulder roast
2/3 cup apple cider vinegar
1/3 cup white vinegar
1/3 cup Worcestershire sauce
1/2 tsp crushed red pepper flakes
2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp cayenne pepper

1. Place onions in crock pot.
2. Blend brown sugar, paprika and salt; rub over roast. Place the roast in the crock pot.
3. Combine both vinegars, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne in a small bowl and stir to mix well. Drizzle about 1/2 of mixture over the roast. Refrigerate the remaining sauce.
4. Cook roast on low for 8-10 hours. Remove meat and onions and place in a large serving bowl. Add the juices from the crock pot and those that were refrigerated. Serve plain or as sandwiches.


NOTE: I discovered this recipe from a friend. It's so unbelievably, melt-in-your-mouth tasty! The original recipe is from Kate Wheeler on savour-fare.com. As usual I have made some adaptations to make it my own.