Thursday, February 25, 2010

Baked Maple Bananas

Baked Maple Bananas

1 Tbsp Butter
2 Tbsp Maple Syrup
4 Bananas, peeled and cut into pieces or sliced lengthwise
1 Tsp Lemon Juice
1/2 Tsp Cinnamon

1. In an 8×8 inch pyrex dish combine the butter and maple syrup.
2. Melt the butter and maple syrup in the microwave or oven.
3. Add the lemon juice and cinnamon and stir to combine.
4. Gently toss the bananas in the liquid mixture to coat.
5. Bake for 20-25 minutes or until bubbly and golden brown.

Saturday, February 20, 2010

Elvis Paninis

Elvis Panini (make 4 mini sandwiches)

2 Piece Whole Wheat of Ezekiel Bread, 7 grain or cinnamon raisin
1 Tbsp Almond Butter
1/3 Banana, cut into several slices cut lengthwise

1. Spread almond butter on one side of one the bread and cover with 3 slices on banana.
2. Place in a panini press on medium/high heat (level 5)
3. Cook for 3-4 minutes or until sandwich is pressed and golden.
4. Cool throughly.
5. Cut into 4 squares and serve.

Monday, February 15, 2010

Kid friendly frittatas

Baby Frittatas (Makes 12 Baby Frittatas)

3 Large Eggs
2 Tbsp Milk
2 Tbsp Parmesan, grated
1/4 Cup Asparagus, diced
3 Sun Dried Tomatoes, packed in oil and diced

1. Preheat the oven 375 degrees.
2. Spray or grease mini muffin tins with oil or butter.
3. Whisk the eggs and milk together. Add the cheese, tomatoes and
4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
5. Bake for 12-14 minutes.
6. Cool and serve.

Friday, February 5, 2010

Egg Custard

I love love love Egg Custard myself... But when I got to thinking about it, it's actually a great food for kids. My daughter LOVES the texture... And I'm very pleased that it's filled with protein.

Egg Custard (2 Smaller Servings)
1 Egg
1 Tsp Honey
1/2 Tsp Vanilla
1 Cup Milk
Hot Water
1. Preheat oven to 300 degrees.
2. Whisk all the ingredients in a bowl until throughly combined.
3. Pour egg mixture into 2 small ramekins.
4. Place the ramekins in a pan (I used a glass pyrex dish) and fill the pan with boiling water, reaching halfway up the sides of the ramekins (this prevents the eggs from curdling while they’re baking). *I like to place the pan in the oven and then pour the water in the
pan so I don’t take the chance of burning myself.
5. Bake for 15-20 minutes or until set.
6. Cool and serve.