One of the little traditions we do on Gracen’s half birthday (ohmahgerd, I have a two and a half year old) is make a fresh batch of muffins (aka ‘cupcakes’) to top with freshly whipped cream and candles later in the evening. So today we used our usual no sugar added banana muffin recipe, tweaked it just a little bit, and came up with these delicious chocolate coconut creations. They are super yummy and truly do feel like a cupcake instead of a healthy muffin… Especially if you add the dark chocolate chips I added to the adult half of the batch (with which I doubt they can be remain in the ‘healthy’ category, but hey – I try my best). ☺
Here’s the recipe…
Healthy Banana Chocolate Coconut Muffins
- 4 large ripe bananas
- 1 organic egg
- 1/3 cups of coconut oil
- 2 tablespoons of pure maple syrup
- 2 tablespoons of cocoa
- 1 teaspoon of pure vanilla
- 1 1/2 cups of wholewheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 cup of unsweetened coconut shavings
- dark chocolate chips (optional – we used 1/3 of a cup in half the batter)
Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with coconut oil.
Mix the bananas, other wet ingredients, and cocoa until the mixture is mostly smooth and only slightly chunky. In a separate bowl, mix the dry ingredients (save the coconut and chocolate chips) well. Gently fold the dry ingredients into the wet ingredients. Slowly stir in the coconut (and chocolate chips if adding them). Fill greased muffin tin with the mixture and bake at 350 degrees for 20 minutes. Let cool.
Enjoy!
Miss G and I continue to start most of our days with a big green smoothie each, and I must say, we’re loving it. It’s become a morning routine for us… Grae retrieves the blender and fresh produce, I grab the freezer ingredients and chop things up, she puts everything into the blender, and together we enjoy our mason jars of green goodness. 
A couple of days ago, Miss G and I experimented with making a couple of changes to our 
We followed our 
We also added some fine glitter because…. Well, because Grae said so. That’s why.
We mixed everything up and added our wet ingredients, going a little bit easier on the water this time. While we absolutely loved our 
The result was a soft, smooth, yummy-smelling play dough that Miss G was just dying to get her hands on.
We made two batches, one raspberry, one strawberry, and added some cookie cutters, a mini rolling pin, and a mini baking pan for a fun creative table set-up.
This morning Gracen and I made one of our go-to breakfasts… Eggs in a hole. Except we always make ours with a fun shape instead of a plain old circle and then change the name just a tad. ☺ On this morning’s menu? Hearts in a hole. 
I love this breakfast because it’s so easy, but it’s more fun than just plain eggs and toast. Plus Grae gobbles it up every time and all you really need is eggs, bread, a little bit of oil, and a cookie cutter of some sort. 
This is really so simple that it doesn’t warrant instruction. Just place the cookie cutter in the middle of the bread…
And really push down.
Then place the bread, along with the cut out in an oiled pan warmed over medium heat and carefully crack the egg into the hole. Because we like our eggs cooked hard, we cover the pan right away.
When the white appears cooked through, flip everything over and let it cook a couple more minutes.
That’s it – breakfast is served. And today, just for fun, we added strawberry hearts too. (This meal may just have to be repeated on Valentine’s Day.)
After eight hours, we had a lovely sheet of fruit leather.
One of the few ready-made packaged foods I buy now and then is organic all-fruit fruit leather strips. They’re a very special treat for Miss G and I don’t feel horrible about letting her have one once and a while (as long as her teeth are brushed extra well that day), but I’ve always known that I should probably be making them at home instead. Recently, our local grocery store stopped restocking their organic fruit leather supply (I think they’re getting rid of the current stock and then no longer carrying them) and they were down to just two lonely strips on our last visit. It was the perfect push I needed to try making my own. 
Today I asked Gracen if she’d like to try making some fruit leather of our own, and she responded enthusiastically with, “Sure! Purple ones.” so I decided we’d try a berry variety first. Since we don’t really buy many berries when they’re out of season, we went with what we had in the freezer – strawberries, raspberries, and wild blueberries. Plus an apple and half a lemon for texture and a little kick.
As we were prepping the fruit, which really only consists of peeling and coring the apple, we decided to add a banana in the mix for sweetness.
With all of the ingredients ready to go, Gracen popped them into a large pot…
Then squeezed the lemon on top…
And added a little bit of water.
Then we popped the mixture on the stove to stew over medium heat for a while.
About a half hour later, this is what we had.
We let it cool for a little bit and then dumped it in the food processor to puree for a bit.
With our mixture nice and smooth, we lined a baking sheet with parchment paper…
And poured our berry mixture on top.
Using a spatula, we spread the mixture out to cover the entire base of the pan (on our next attempt, I’d spend a little more time getting it as evenly as possible) and put the pan in the oven on the lowest temperature.
Eight and a half hours later (yes – it takes a long time!) this is what we had.
We carefully peeled off the parchment paper…
And then I used kitchen scissors to cut it into strips.
A little parchment paper and baking twine later, we had our own homemade {and healthy!} version of a Fruit Roll-Up. ☺
I know that green smoothies may seem a little trendy with all of the New Year’s resolutions happening right now, but the truth is that they’re really easy, really healthy, and pretty much a fool-proof way to start your day. 
Here’s the lineup of ingredients… Some cold water, several ice cubes, pure orange juice (or better yet – a fresh squeezed orange), half an apple, a pear, a banana, and a few kale leaves.
To get started, peel the banana, chop up the pear, and peel and chop the apple (as long as you don’t mind some added texture, feel free to leave the apple peel on).
Now pop those things into the blender {while sneaking a few bites of course}.
Next, remove the stems from the kale.
And add it to the blender along with the orange juice, water, and ice cubes.
This part isn’t necessary and certainly doesn’t change the flavour, but we always add a big scoop of chia seeds to our smoothies. The nutritional benefits of chia are amazing and it keeps your smoothie from separating if you store extras in the fridge overnight. Bonus!
Next, blend everything up. We normally start on a low setting until the ingredients are combined, then crank it up and let it blend a while longer so that it doesn’t feel as though you’re drinking a salad. ☺
Now pour into cups and enjoy!
I’ve seen snow ice cream floating around the web a lot lately (like 
Here’s our line up of ingredients… Cream, vanilla almond milk, pure maple syrup, pure vanilla, and some really good cinnamon. 
Oh, and a bunch of this – light and fluffy freshly-fallen snow.
To get us started, Gracen poured both the cream and vanilla almond milk into a large mixing bowl.
Then she added some pure maple syrup…
Some pure vanilla…
And a few pinches of cinnamon.
Then she stirred everything up.
The next step involved adding the snow.
The monkey requested a mitten in order to get the job done.
With all of the ingredients added, it was time to mix, mix, mix.
We found that alternating mixing with a sort of mashing motion worked really well and broke up the clumps at the same time. Here’s what our batch looked like once it was ready.
To serve it, I added a little sprinkle of cinnamon (Miss G loves it and it has great health benefits, so we add it to a lot of things) and topped it with a pecan.
Not only was it delish, but it was a really fun snowy day activity.
Last night, I sliced my finger open {after my very favourite ever vintage mixing bowl fell from our infamous mountain of clean, drying dishes and shattered all over the floor *sob*}. As I shuffled through our catch-all closet to retrieve the first aid kit, I stumbled upon a giant bag of forgotten about epsom salt. And that’s how this random little sensory activity began. ☺
Having used regular salt {on trays} for drawing and letter printing practice in my classroom many times before, I knew that epsom salt would be just as fun. But to amp it up a little and make it more festive, we decided to turn out plain old epsom salt into the candy cane variety with a little peppermint extract and food colouring.
Of course my little helper did most of the work. 
Then we added a spoonful of peppermint extract. And because this was the white batch, zipped up the bag tightly…
And shook it up.
We repeated the process twice more, this time adding food colouring into the mix. The end result was a tray of minty fresh, candy cane-coloured epsom salt just begging for little hands to play with it.
I gathered up a few spoons and some silicon muffin cups, and Miss G retrieved some Christmas cookie cutters.
Then she got to playing.
First up was making “pucktakes” (cupcakes according to our silly little girl).
Of course pucktakes need candies and cherries on top, so off she went to collect some buttons.
This simple little sensory station kept her happily engaged while I made dinner and washed a big load of dishes, plus our whole kitchen smelled deliciously of peppermint.
And the fun didn’t stop there… When bath time rolled around, Miss G picked her very favourite epsom salt cupcake to take along with her.
Gracen and I whipped up one of our all time favourite treats this afternoon. Sadly, I can take ZERO credit for the amazingness that is this dish… It’s something my friend Lara made all the time (she even has a special dish!) while we were living in Kuwait and it was just too amazing not to steal and call my own (sorry, Lara!) It is seriously the easiest, yummiest {and naughtiest} appetizer ever. Bring it to a party and you will instantly win everyone over – I promise. 
Here’s the lineup of ingredients… A wedge of brie, garlic, and sun-dried tomatoes.
First, remove most of the rind off of the top of the wedge.
Cut the wedge into chunks in order to fit it snugly in the baking dish.
Next, round up between 2 and 4 garlic cloves, depending on how garlicky you want your dish to be.
Enlist your sous chef to peel them for you…
And chop them up into small pieces.
Sprinkle the garlic on top of the brie. Sneak a few pieces down along the sides too if you can.
Next chop up a few big pinches of sun-dried tomatoes.
Sprinkle them on top of the brie too.
Pop the cheese into the oven and watch it melt into a delicious bowl of cheesy goodness.
Remove from the oven when the cheese is bubbly and beginning to brown. Serve with crackers or fresh baguette rounds.