pasta with kale and walnut pesto

I’m a huge fan of kale. When my son was younger and less wily, he even enjoyed a bowl or two. However now that he’s a picky and opinionated 3-year-old, he defiantly resists it every time I offer it to him. That’s why I love this idea for pesto… He loves pesto! He loves pasta too! And he might not even notice if I swap out the basil for kale… but I think I’ll add some just in case.

Makes 2 cups, enough for about 2 lbs of pasta

kale pesto pasta

1 bunch of kale
1 tsp olive oil, plus 1/2 cup
1 cup walnuts
1/2 cup grated pecorino
1 clove garlic
Salt and pepper to taste

1. Lightly steam the kale.

2. In the meantime, heat teaspoon of olive oil in a small pan and use to toast the walnuts, stirring frequently. The walnuts are done when they turn golden brown and are fragrant.

3. Place steamed kale, toasted walnuts, pecorino, and garlic in the bowl of a food processor. Puree as you slowly drizzle remaining 1/2 cup of olive oil in a thin stream. Pesto is done when it’s pureed and creamy. Stir in salt and pepper to taste. Serve with pasta.

Source: The Family Kitchen, babble.com

1 year ago  2 notes

spiced banana quinoa waffles

I’ve been on the hunt for healthier breakfast options, ones that will fill the kiddo up and keep him warm for a spell too. He’s recently accepted pancakes and waffles (at long last - hallelujah!) so these are definitely coming up soon on the menu.

These waffles can be made ahead of time and frozen - perfect for those necessitated, hurried mornings.  

waffles

Ingredients

  • 1 stick butter
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 cup quinoa flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground ginger
  • 2 ripe bananas (plus more for garnish)
  • 3 eggs, separated
  • 1/4 cup sugar
  • 1 1/4 cup milk

Directions

Preheat your waffle iron. In a small saucepan, melt the stick of butter over medium-low heat and set aside.

Place the egg whites in the bowl of your mixer and beat on high, until the egg whites form stiff peaks. Gently scoop the egg whites out into another bowl. In a small bowl, mash the bananas with a fork, and then whisk in the sugar, eggs yolks, melted butter and milk. Set aside. Next, combine the remaining dry ingredients, flour, cornmeal, quinoa flour, baking powder, salt, and ginger in the bowl of your mixer. When the dry ingredients are combined, fold in the wet, mixing just until combined. Finally, gently fold in the egg whites with a spoon.

Heat the oven to 200 degrees and place a large platter inside. Spoon 1/3 cup per waffle onto your iron, and cook until the waffle is golden brown. Remove the finished waffles to  the oven to warm. Continue until all of the waffles are cooked.

Serve with soft butter, banana slices and warm maple syrup.

Source: Babble Family Kitchen

1 year ago 

healthiest mac & cheese

This must be the healthiest Mac & Cheese I’ve ever made! Over the weekend I whipped up a batch of white beans with kale using a recipe from Epicurious. The bean dish did double-duty when I turned the leftovers into a delicious soup, which I then used to coat the pasta in this dish before disguising it with milk and cheese. The little guy didn’t know any better and gobbled it up! I love easy meals like this where you can pretty much provide all the food groups in one dish and add an insane amount of flavour too.

Alternately, you can swirl in some hummus if you don’t have a homemade soup on hand - I normally keep hummus in the fridge and add to pasta, eggs, grilled cheese sandwiches, and other kid favourites for a protein/fibre kick. My son wouldn’t normally eat hummus or bean soup on its own, but when it’s hidden, he always comments on how yummy the food is.

1 year ago 

red pepper walnut dip

This healthy dip is great served alongside veggies or crackers (or sneak in a thin spread on grilled cheese). Famed pediatrician Dr. Alan Greene calls nuts anti-junk food; they are also widely considered a super food. This quick and easy dip is chock-full of good-for-you walnuts.

pepper walnut dip

Ingredients:

1 large clove garlic
2/3 c walnuts
1 12-oz jar roasted sweet peppers
1/2 tsp smoked paprika OR 1 tsp regular paprika
1 c breadcrumbs
2 tbsp freshly squeezed lemon juice
2 tbsp sherry vinegar (you can substitute balsamic or double the lemon juice)
4 tbsp olive oil
salt and pepper, to taste

Directions:

1. Add garlic and walnuts to a food processor and pulse until fine crumbs form.

2. Add peppers, paprika, breadcrumbs, lemon juice, and vinegar. Begin pureeing and slowly drizzle in the olive oil. Puree until smooth. Add salt and pepper to older kid and adult portions, if you like. We like the hummus-like consistency that this recipe yields, but you can adjust with a little bit of water.

Note: There is a lot of disagreement about when it’s safest to introduce tree nuts. Some pediatricians believe that it is safe to feed them to children without a personal or family history of food allergies as early as 6 months. Others encourage parents to wait until 24 or 36 months. Talk to your pediatrician about what’s right for your child.

Source: Healthy Child Healthy World

1 year ago 

pasta with kale and walnut pesto

I’m a huge fan of kale. When my son was younger and less wily, he even enjoyed a bowl or two. However now that he’s a picky and opinionated 3-year-old, he defiantly resists it every time I offer it to him. That’s why I love this idea for pesto… He loves pesto! He loves pasta too! And he might not even notice if I swap out the basil for kale… but I think I’ll add some just in case.

Makes 2 cups, enough for about 2 lbs of pasta

kale pesto pasta

1 bunch of kale
1 tsp olive oil, plus 1/2 cup
1 cup walnuts
1/2 cup grated pecorino
1 clove garlic
Salt and pepper to taste

1. Lightly steam the kale.

2. In the meantime, heat teaspoon of olive oil in a small pan and use to toast the walnuts, stirring frequently. The walnuts are done when they turn golden brown and are fragrant.

3. Place steamed kale, toasted walnuts, pecorino, and garlic in the bowl of a food processor. Puree as you slowly drizzle remaining 1/2 cup of olive oil in a thin stream. Pesto is done when it’s pureed and creamy. Stir in salt and pepper to taste. Serve with pasta.

Source: The Family Kitchen, babble.com

spiced banana quinoa waffles

I’ve been on the hunt for healthier breakfast options, ones that will fill the kiddo up and keep him warm for a spell too. He’s recently accepted pancakes and waffles (at long last - hallelujah!) so these are definitely coming up soon on the menu.

These waffles can be made ahead of time and frozen - perfect for those necessitated, hurried mornings.  

waffles

Ingredients

  • 1 stick butter
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 cup quinoa flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground ginger
  • 2 ripe bananas (plus more for garnish)
  • 3 eggs, separated
  • 1/4 cup sugar
  • 1 1/4 cup milk

Directions

Preheat your waffle iron. In a small saucepan, melt the stick of butter over medium-low heat and set aside.

Place the egg whites in the bowl of your mixer and beat on high, until the egg whites form stiff peaks. Gently scoop the egg whites out into another bowl. In a small bowl, mash the bananas with a fork, and then whisk in the sugar, eggs yolks, melted butter and milk. Set aside. Next, combine the remaining dry ingredients, flour, cornmeal, quinoa flour, baking powder, salt, and ginger in the bowl of your mixer. When the dry ingredients are combined, fold in the wet, mixing just until combined. Finally, gently fold in the egg whites with a spoon.

Heat the oven to 200 degrees and place a large platter inside. Spoon 1/3 cup per waffle onto your iron, and cook until the waffle is golden brown. Remove the finished waffles to  the oven to warm. Continue until all of the waffles are cooked.

Serve with soft butter, banana slices and warm maple syrup.

Source: Babble Family Kitchen

healthiest mac & cheese

This must be the healthiest Mac & Cheese I’ve ever made! Over the weekend I whipped up a batch of white beans with kale using a recipe from Epicurious. The bean dish did double-duty when I turned the leftovers into a delicious soup, which I then used to coat the pasta in this dish before disguising it with milk and cheese. The little guy didn’t know any better and gobbled it up! I love easy meals like this where you can pretty much provide all the food groups in one dish and add an insane amount of flavour too.

Alternately, you can swirl in some hummus if you don’t have a homemade soup on hand - I normally keep hummus in the fridge and add to pasta, eggs, grilled cheese sandwiches, and other kid favourites for a protein/fibre kick. My son wouldn’t normally eat hummus or bean soup on its own, but when it’s hidden, he always comments on how yummy the food is.

red pepper walnut dip

This healthy dip is great served alongside veggies or crackers (or sneak in a thin spread on grilled cheese). Famed pediatrician Dr. Alan Greene calls nuts anti-junk food; they are also widely considered a super food. This quick and easy dip is chock-full of good-for-you walnuts.

pepper walnut dip

Ingredients:

1 large clove garlic
2/3 c walnuts
1 12-oz jar roasted sweet peppers
1/2 tsp smoked paprika OR 1 tsp regular paprika
1 c breadcrumbs
2 tbsp freshly squeezed lemon juice
2 tbsp sherry vinegar (you can substitute balsamic or double the lemon juice)
4 tbsp olive oil
salt and pepper, to taste

Directions:

1. Add garlic and walnuts to a food processor and pulse until fine crumbs form.

2. Add peppers, paprika, breadcrumbs, lemon juice, and vinegar. Begin pureeing and slowly drizzle in the olive oil. Puree until smooth. Add salt and pepper to older kid and adult portions, if you like. We like the hummus-like consistency that this recipe yields, but you can adjust with a little bit of water.

Note: There is a lot of disagreement about when it’s safest to introduce tree nuts. Some pediatricians believe that it is safe to feed them to children without a personal or family history of food allergies as early as 6 months. Others encourage parents to wait until 24 or 36 months. Talk to your pediatrician about what’s right for your child.

Source: Healthy Child Healthy World
pasta with kale and walnut pesto
spiced banana quinoa waffles
healthiest mac & cheese
red pepper walnut dip

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pleasing picky eaters since 2007.
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