There are several schools of thought on the strategy of hiding healthy ingredients in our kids’ favorite foods, to help them get some extra nutrients. If you manage to squeeze in some veggies without your kids seeing, they’ll eat them—but won’t be learning to eat a balanced diet. On the other hand, if they aren’t eating a balanced diet anyway, who couldn’t use another tool in their toolbox? In case you need a few ideas, consider adding finely chopped spinach to pasta sauce, swirling some canned pumpkin into oatmeal, and throwing some kale into a fresh fruit smoothie (if it turns green, just call it a “monster” smoothie!). And for dessert, try this easy recipe for Chickpea Blondies from Ali Landry’s reShape site, which adds protein-packed chickpeas and peanut butter (note: swap out for sunflower seed butter if there is a nut allergy), and uses gluten-free cassava flour, making it perfect for families catering to a sensitivity. Happy (and healthy…) baking!
To read our Meet a Mom with Ali Landry, click here.
In a large food processor, blend well:
- 1 can and 3/4 c chickpeas
- 1/4 c creamy peanut butter
- 1c cassava flour
- 3 tbsp coconut sugar
- 1.5c unsweetened vanilla almond milk
- Fold in 2 chocolate bars chopped or 4.5 oz
Bake at 375 for 25 minutes.