Zucchini-Apple Pancakes

My daughter loves to eat pancakes, especially on weekend mornings. I have to capitalize on this, and since we received many zucchinis from the farm this week, I decided to put some steamed and pureed in the mix. I thought that an apple would also sweeten it up.
This recipe was a big hit, and I was so excited to start the day off with a helping of veges.

Ingredients:
1 zucchini or squash (peeled, sliced and steamed)
1 apple (peeled, sliced and steamed)
Pancake mix (I use Fresh and Easy, Multigrain)

After steaming the zucchini and apple, puree together until smooth. Next, make pancake mix according to box directions, except, do not add the oil. You will use the squash-zucchini mixture as its substitute. I made servings for 4. FYI: I've found the best pancake mixes are the ones that use eggs and milk, not the "just add water" kind.
These pancakes were delicious! I will definitely make them again.

Carrot-Applesauce Pancakes

This morning I made pancakes, a weekend treat. We had so many carrots in our CSA box this week, that I decided to shread one, using a hand grater and put it into the pancake mix (this morning I used Fresh & Easy Multigrain). It came to about 1/4 cup shredded carrot, although I will put 1/2 cup next time since the kids didn't even notice the tiny orange bits.
As usual, I substituted 1/4 cup apple sauce for the oil or butter that the mix calls for, and added a tablespoon of flaxseed meal (omega 3).
The kids loved them and I have leftovers for breakfast tomorrow. I love starting the morning off with two full bellies!

Beet "Pink" Pancakes

Well, I thought I'd try something ultra-healthy for dinner tonight... since my daughter loves pancakes and pink things, why not try this recipe for Pink Pancakes, right out of Jessica Seinfeld's, "Deceptively Delicious" cookbook, despite its controversy.
Here is the recipe right out of the cookbook... I own it.
Ingredients:
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet puree (oven-roasted at 400 for 1 hr, then pureed with water in blender)
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 cup pancake mix (store-bought)
1/4 grated apple (I used apple sauce- easier)
Nonstick cooking spray
1 tablespoon canola or vege oil
Maple syrup or fruit for serving

1. In a blender or food processor, combine water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix- the batter will be a little lumpy.
2. Coat a griddle or nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1-2 min. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes. Serve warm, with syrup or fruit.

After this entire time-consuming project, and pink splattered everywhere from the kids "helping" stir, this recipe failed to entice the kids to eat. My daughter at least ate 2 bites covered with syrup, but didn't want to eat anymore. I was very frustrated after trying so hard... until I tried them. I am not a huge beet lover or hater, but these pancakes were hard to eat, even drowning in syrup. They left a strong beet aftertaste for hours afterward. I think I will try something less healthy today.

Strawberry Pizza

I recently saw a kids healthy sandwich idea, using cream cheese and strawberries on whole wheat bread. Strawberries are so plentiful right now, so I was trying to think of a way to incorporate these ingredients. My kids don't eat sandwiches yet so I thought to try in a pizza form. The kids had so much fun putting their pizzas together.
I used a whole wheat pita for the crust, cream cheese for the topping, topped with sliced strawberries. You can mix strawberry jelly with the cream cheese to sweeten it up before spreading it on the pita, but it's not necessary. Use the pizza cutter to cut into small, easy to handle pieces.
After the excitement of creating their masterpiece, both of my kids picked off a few of the strawberries, but refused to eat their pizzas. I, on the other hand, loved it! : )

I Heart Eggs Toast

I don't know why, but my daughter stopped eating eggs a few months ago. Until then, she would eat such a great breakfast which included an egg, almost every morning. We are trying to figure out ways to reintroduce the egg nowadays. Here is a special weekend treat.
1. Preheat oven to 400 degrees and prepare cookie sheet with cooking spray or butter. Also butter a piece of bread, on one side.
2. Using a heart shaped cookie cutter (or any other cookie cutter), cut out center of piece of bread. Place both bread and cutout butter-up on cookie sheet.
3. Break an egg onto a saucer and then carefully slide the egg into the hole you have cut out in the bread.
4. Bake for 7 to 10 minutes on the top rack of oven.
So it looked beautiful, but no takers. It didn't go to waste because my husband and I enjoyed it. Maybe next time I'll scramble the egg before pouring it into the bread?