This recipe was inspired by a photo on Pinterest that linked to this recipe. I changed the recipe slightly and it was a huge hit with the trio.  I took these outside after nap on Friday and they all loved them.  Definitely something I’ll be making again!

S’more Truffles

• 5 graham crackers, broken up into large chunks
• 1/3 cup creamy almond butter
• 1/4 cup chocolate syrup
• 2 Tablespoons wheat germ
• 2 Tablespoons flax seed
• 3 tablespoons agave nectar
• 20 miniature marshmallows.
• 1 small package of almonds (pulsed finely in a food processor)

Combine all ingredients in a food processor except for the marshmallows and almonds.  Pulse until a dough-like mixture forms.  If needed, add more syrup or wheat germ to adjust the consistency of the dough so it can easily be rolled into balls.  Flatten each ball, place a marshmallow in the center, and then roll into a ball.  Roll in almond pieces and refrigerate for at least 30 minutes.  Makes approximately 20 truffles.

Oh yeah – and I took this photo using my other new love – Instagram.

I’ve been reading and researching a lot about healthy foods to feed the trio.  One site that I’ve found that is full of great ideas and suggestions is Super Healthy Kids.  These plates are from the site and encourage a higher consumption of fruits and veggies versus the grains/protein/dairy components.  I cheated a little on the trio’s lunch plates – the top section of the plate is reserved for dairy, but I put the yogurt on the bottom so they could dip their fruit, and added pureed squash in the dairy section.

Bo was really into these new Healthy Kids Plates and we talked about being healthy so he can grow up to be big and strong.  His response is always, “Like Daddy!” when we have this conversation. Bo loves to sing a song about eating like a rainbow, but actually convincing him (and the girls) to do so is a different story.  I try to provide healthy options at every meal, but honestly, they just don’t always want to eat it.  With Clara and Anna (Anna especially) I’ve been so concerned about weight gain that I’ve been more willing to give them foods that aren’t as healthy – just so they will eat something.  For example, Clara will not eat fresh fruit at all anymore.  My best guess is that it is a texture issue.  That didn’t stop me from loading her plate up with it and hoping that today might be the magic day that she tries a strawberry and likes it, but I still worry that she needs more food so a second helping of mac n’ cheese it is…

I am embracing more and more the idea of eating more whole foods and less processed and packaged foods.   Any suggestions or great websites with more ideas for embracing healthier food choices that are also kid friendly would be greatly appreciated! I am always looking for new ideas.

Besides the Super Healthy Kids site, I’ve also found some great information on Kitchen Stewardship.

One thing that I know all three of my kids will always eat is mac n’ cheese.  It doesn’t matter if it is homemade, from a restaurant, or from the blue box – I know they’ll eat it.  I adapted this recipe from Super Healthy Kids – Healthier Macaroni and Cheese.

Mac n’ Cheese

• 3 TBLS Olive Oil
• 3 TBL flour
• 12 oz can evaporated milk
• 1/2 cup squash puree (I used butternut squash)
• 1/2 cup cheese (I used sharp cheddar)
• 3 cups macaroni noodles (I prefer Barilla plus)
• 1/2 cup bread crumbs (optional)

Cook macaroni noodles according to package directions.  In a sauce pan, stir olive oil and flour constantly till thickens. Add evaporated milk, puree, and cheese.  Stir all ingredients over medium heat until sauce thickens. Combine. Let sit for 5 minutes to thicken up.  Top with bread crumbs or panko crumbs if desired.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family.  Please let me know if you try one of my recipes! Enjoy!

P.S. Loved all of the comments and advice about laundry! Thanks!!

I am starting to think I should be searching for a contract to produce a flax cookbook.  It seems like nearly every recipe I share here includes the ingredient.  I think it’s mostly because it’s an easy, healthy, add-in that doesn’t ruin the flavor.  We had these waffles on Friday morning and Bo missed out because he was up during the night and then didn’t wake up until late.  This recipe makes enough waffles for me to freeze and toast later, so he’ll enjoy some waffley goodness this week.  Honestly, I think they taste even better toasted.

Banana Flax Waffles

• 1 cup flour
• 1 cup whole wheat flour
• 3 tsp. baking powder
• 1 Tbsp sugar
• 2 Tbsp ground flax
• 2 eggs
• 2 cups Buttermilk (or use the milk you have on hand and add 2 Tbsp. white vinegar to it)
• 1/3 cup oil
• 1 banana, mashed
• 1/2 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 cup mini chocolate chips (optional)

Stir together eggs, buttermilk, oil, mashed banana, and vanilla.  Add dry ingredients and stir together – do not overmix.  Add mini chocolate chips if desired.  Cook on a waffle iron.  Great frozen and toasted!

Full disclosure – between strep throat, Mother’s Day, and life, I didn’t make a specific recipe for the blog this week.  Instead, I just took a photo of the girls’ breakfast this morning and figured it the blog could showcase this simple treat.  Bo, Clara, and Anna all love yogurt (seriously, I think they would eat it at every meal if I would let them) so this was a hit.

Berry-ola Parfait

Chop strawberries and combine with other berries in a small bowl.  In parfait dishes, layer yogurt, berry mixture, and granola.  Repeat layers. Serves 2.  This seems fancy (which kids love) but is really fast and easy!

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family.  Please let me know if you try one of my recipes! Enjoy!