Shhh...There's Veggies In It {make mama laugh}

Ok, so I could not resist finding this commercial and posting it here. I find it to be not only hilarious but true in many cases.



I can't tell you how many times I have hidden veggies in my meals and especially in homemade fruit juices and smoothies. I remember the day when our son saw me put some spinach leaves in his fruit smoothies and he goes: "hey, you put spinach in my smoothies?". Hilarious, but as we all know, it can be a challenge to get the kiddos to eat their veggies.



Not to long ago I came up with this recipe for some muffins in which I have named "Garden Harvest Muffins" LOL. I think they came out great and the little one loved it. I also put a light coat of icing on top and that was a big hit, but these really don't need any icing and would make a great breakfast muffin. Here is the recipe:



Garden Harvest Muffins

Inspiring Tip: Instead of icing, try using lowfat vanilla yogurt to top these muffins off!

Ingredients:

For the Fruit & Veggies:
1 Apple, peeled, cored, and dices thin & small
1 C. Shredded Carrots
1/2 C. Grated Zucchini
1 tsp. Lemon Juice
1 tsp. Cinnamon
1 tsp. Vanilla Extract

Directions: Mix all together and set aside.

For The Batter:
1 C. Whole Wheat Flour
2 C. Unbleached Flour
2 tsp. Cinnamon
1 tsp. Vanilla Extract
1 tsp. Salt
1 tsp. Baking Soda
1 Tbsp. Baking Powder
2 Eggs
1/2 Cup natural Organic Apple Juice
2 Tbsp. Honey
1/2 C. Sugar
1 Tbsp. Dark Brown Sugar
2/4 C. Canola Oil
1 C. Almond Milk - vanilla flavored (I use Blue Diamond)

Directions: Mix all of your ingredients together until smooth and then add in your fruit and veggie mix. Spray your muffin pan with non-stick canola spray. Using a 1/4 measuring cup, pour your batter into your muffin pan or cupcake liners. Sprinkle the top with a little raw sugar and bake at 350 degrees until golden browned and when the top of the muffins spring back! Enjoy!

One book to check out for creative ideas is "The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals" by Missy Chase Lapine. I have heard all but good things about this book, so I think it is safe to say that I would recommend it too!



There is another book out there in which I personally own called Deceptively Delicious by Jessica Seinfeld. While I do not necessarily suggest this book for the recipes, I do however think that it is a great book to have on hand for inspirational ideas. the photos are fantastic and there are some pretty helpful tips in the book. For instance the Oatmeal raisin cookies did not come out so good..they tasted good, but came out more like a bread...so they were a no go. Yet, i used the same veggie purees and used them in my own recipe! So I would suggest this book for meal inspiration, and hey you can grab a copy for just $6 bucks on amazon!



Here is a one recipe from the book. I have heard both good and bad things, so it's best that you be the judge according to your taste!

Blueberry Cheesecake Cupcakes(with yellow squash, blueberry, and spinach)

{excerpt from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld}


Ingredients:
Non Stick Cooking Spray

Filling:
4 oz. reduced fat or non-fat cream cheese
1/3 C. Confectioners Sugar
1/2 C. Yellow Squash Puree
1 Large Egg White
1/8 tsp. Salt

Cupcake Batter:
1 C. Granulated Sugar
1/2 C. Nonfat (skim milk) milk (psst. I would use almond milk!)
1/2 C. Blueberry Puree
1/2 C. Spinach Puree
1/4 C. Canola or Vegetable Oil
1 C. All Purpose Flour
1 1/2 tap. Baking Soda
1/4 tsp. Salt

Directions: Preheat oven to 350. Coat 12 cup muffin pan with nonstick spray or line with baking cups.

For the filling: beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside. For the batter, combine the sugar, milk, blueberry and spinach purees, and oil in a large bowl of an electric mixer and beat until smooth. Add flour, making soda, and salt, and mix until just combined.

Using about half of the batter, fill each muffin cup about one-third full. Drop a teaspoon of the filling on the top of each, and then cover with the rest of your batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch (about 20-25 minutes). Let cool. Store in an airtight container for up to two days or wrap individually and freeze for up to 1 month.