Carrot Cookies- Healthy & Tasty Treats

With a toddler growing up in your house, you do end up baking cookies and treats a bit more often than you'd like, because no matter how healthy you'd try to feed them, sometimes, there is just no alternative to a cry for cookie:) luckily for moms like us, it is possible to introduce a healthier twist to your desserts too, just like these wholesome Carrot Cookies courtesy of Whole Foods. With amazingly nutritive ingredients like whole grain flour, oats, nuts, apples, carrot and banana, you will fell good about feeding them to your kids, and it would do no harm to sneak a couple bites for yourself too!

Carrot and Walnut Cookies
Makes about 24 cookies

Ingredients
1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 cup apple juice

Method
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.

Add carrots, apples, banana and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies.

Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, about 20 to 25 minutes. Rotate the baking tray by 180 degrees, midway, to ensure even heating.

You can store these cookies in an airtight jar for almost a week, and they'll stay nice and fresh. Its a great way to get some good vitamins and fiber into your toddler's body by means of fruits and flour. A guilt-free treat that is perfect for mommy and baby!

Related Recipes
Soft & Chewy Oatmeal Raisin Cookies
Heart-Healthy Buckwheat Cookies
No-Bake Thumbprint Cookies

Guacamole with Edamame Beans

Who does not like the rich creamy taste of fresh Avocados mashed into a flavorful Guacamole dip! Its one of the easiest dips to make, but if you are looking for a healthier and more protein-packed, flavor-packed variation, then you have got to try this Edamame Guacamole. Adding the green beans gives it more texture and higher nutrition. You could even opt for green peas, but from personal experience, I know Edamame works much better in terms of taste than peas. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips or tortilla chips as a healthy snack or appetizer. Recipe and image courtesy of Whole Foods.

Ingredients
1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled and pitted
1/3 bunch cilantro
1/4 white onion, roughly chopped
Juice of 2 limes
2 to 3 tablespoons water
Sea salt and freshly ground black pepper

Method
Put edamame, avocado, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

Edamame are not only delicious to eat, but they are a powerhouse of very essential nutrients, especially soy protein, carbohydrates, dietary fiber, omega-3 fatty acids. And combined with Avocados, which are highly nutritious themselves, this dip is one healthy concoction, and your kids will love it too. Much better than feeding them A Queso or Cream Cheese dip.

Healthy Cookies for Healthier Baking!

Christmas can often be synonymous with sugar. Loads and loads of sugar. And, while I am not one to say that there isn’t a time and place for sweets and cookies and all things sugary and glittery, I do feel that we often turn to those simply because we don’t know the alternatives can be so good. This Christmas season, in the midst of the wine and cheese plates and sugar-laden cakes and cookies, I encourage you to try some healthier variations to share with your friends and families. Not only will they be a refreshing break from the sugar-highs and sugar-crashes you’re used to experiencing, I think you’ll find many healthier ideas incredibly delicious and inspirational in making you want to repeat them, not just because they’re “healthy” but because they taste so good!

Some tips to consider for Healthier Baking include:

* Use oatmeal whenever possible. It adds filling fiber and takes the place of regular white flour (empty calories).
* Substitute applesauce for butter. You can read up on the best ways to do this, but I’ve had great luck with it and actually prefer many of my recipes this way. * Try to include recipes with nuts. Protein and fiber boosts are great ways to curb extensive holiday eating.
* Toast your spices. You’ll need less of the sugar and fat when your spices have a fuller flavor from the toasting process.
* Use fruits to sweeten whenever possible. Bananas are practically dessert themselves, see where you can add them. Make your own fruit sweeteners.
* Use Yogurt! I adore yogurt, and the more recipes I can find to use it, the happier I am. It’s loaded with protein, its fat-free, and it gives an extremely moist texture to things like muffins and breads.

And now, here's a healthy cookie recipe that is perfect for adults. You'll love the flavors, and it goes well with your Christmas drinks or Hot chocolate, but the best part, you'll never know its Healthy! Just use your coffee makers with your favorite coffee flavor, and follow the recipe for a delicious treat.

Coffee Almond Gluten-Free Cookies
Recipe adapted from Healthy Green Kitchen

Ingredients
2 cups almonds or almond flour
1 Tb. freeze-dried regular or decaf organic coffee or use espresso powder
3/4 cup organic sugar
1/2 tsp. Himalayan or sea salt
4 large egg whites
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

Method

Preheat oven to 325°F. Line two baking sheets with parchment paper or a silpat. Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the blender/food processor and mix the ingredients right in your bowl.

Using an electric mixer, beat egg whites until stiff.

Fold nut mixture into the egg whites. Add the vanilla and cinnamon and mix just until blended.

Spoon the batter onto your cookie sheets. Bake for 20-25 minutes until golden brown.

You'll love this simple recipe, which is fancy enough for your Holiday baking, yet takes care of your waist size! Thanks Tara, for sharing such great tips with us. Tara Alley is a freelance writer from Big Sky, MT, a passionate baker and a lover of all things coffee-related. She is now working for Coffee Home Direct in Orange County, CA. You can reach her at: tara@coffeehomedirect.com

For more Christmas Baking, check out these Christmas Recipes at Fun and Food Cafe.

3 Simple & Low Calorie Quinoa Recipes

A few years ago, I hadn't even heard about Quinoa. Its one of those things that you ignore unless someone or something forces you to look at it with a different perspective. For me, the search for feeding something healthy and nutritious to my toddler is exposing me to a wide variety of foods which I would otherwise fail to notice! And Quinoa is one such recently discovered gem. [Image via Wikimedia]

Filled with protein and other nutrients good for brain development, this easy-to-cook this super-grain is a great addition to any healthy diet plan. I have to admit, it wasn't especially appealing in taste. However, like any other healthy recipe, you have to compromise on taste a little bit - but who knows, it might easily strike a chord with you! Luckily, there are plenty of versatile ways to enjoy it. These 3 simple recipes with Quinoa, courtesy of Australian Lifestyle Fitness, has made it easy for me to incorporate Quinoa into our daily diet. These are all very nutritious and tasty recipes; I especially like the Breakfast Quinoa, as it suits kids well. The Bean & Capsicum curry is more for adults, and will go well as a great main or side dish.

1. Quinoa with Spinach and Feta
This is a light and tasty dish that can be used as a side or as a main meal. Each serve has only 239 calories, but it’s packed with 7.4 grams of protein- a perfect healthy addition to your diet!

1/2 cup raw Quinoa, washed
1 cup water
3 cloves garlic, finely chopped
2 cups spinach, washed and chopped
40 grams light feta cheese
1 tsp olive oil

Put the quinoa and water in a pan and bring to boil. Cover and cook until the water is absorbed. Heat a fry pan with the olive oil, and gently cook the garlic. Add the spinach to wilt. Add the cooked quinoa to the pan. Roughly crumble the feta and add that as well. Gently mix together and serve as a healthy side dish!

2. Apple Cinnamon Breakfast Quinoa
Start your day out right with this healthy and delicious breakfast quinoa. With only 228 calorie and 8.9 grams of protein, it’s a guilt free treat that will keep you feeling full and energized all throughout the morning.

1/2 cup quinoa, washed
1 cup natural apple juice
1 cup light soy milk
1 tablespoon ground cinnamon
1 teaspoon vanilla essence
3/4 cup raisins

Bring the apple juice and quinoa to boil in a medium pan. Let simmer until the liquid is absorbed. Add the soy milk, cinnamon and raisins. Cover and let simmer for another 15 minutes, stirring occasionally. Remove from heat and stir in vanilla essence. Serve hot or cold!

3. Quinoa with Beans and Capsicum
For a more exotic twist, try this spicy bean mix. Make it hotter by adding in more spices to your taste. This meal has 317 calories and 11.5 grams of protein, making it a great filling meal for lunch or dinner.

1/2 cup quinoa, washed
1 1/4 cup vegetable broth
2 cloves garlic, chopped
1 tablespoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 medium red capsicum, chopped
1 small onion, chopped
1 can black beans or kidney beans
1/8 cup chopped cilantro

Bring the quinoa and 1 cup of the broth to boil in a medium saucepan. Reduce heat and let simmer for 20 minutes or until the liquid is absorbed. Cook the garlic, ginger, cayenne pepper and cumin over medium heat for 2 minutes. Add the onion and capsicum and cook until tender. Stir in the beans and the remaining 1/4 cup of broth. Cook for another 2 minutes. Stir in the cilantro and serve immediately.

Homemade Baby Food Recipes - Stage 1 (4-6 months)

Recently, I have received several emails from my blogger friends and readers about posting some Baby Food Recipes online. For those who don't know, I have an 11-month old, who's been eating Solid since 5 months, and unlike most kids, is NOT a picky eater! Thank Heavens for that! I always knew I would make my own baby food, maybe this feeling is ingrained in the Indian culture, or maybe its just because that's how our parents fed us, and the influence carries on. Please remember that I have nothing against feeding ready-made baby food - in fact, I did start with a bottle of Gerber puree, but my little one just did not like the taste. Maybe she guessed her Mommy was a great cook, and she wanted a taste of my culinary skills too!:)

Anyways, I ended up making baby food at home and freezing it in ice-trays, so you just have to pop it in the microwave before feeding it to her. We love this arrangement, it gives me the satisfaction that I am feeding her food that's free of any preservatives, and also I know precisely what goes into each meal. And it also gives me a chance to experiment with several flavors at a time - I mix a variety of foods and she's been enjoying it all quite well. Contrary to what some may think, making Homemade baby Food is simple, easy and not as time-consuming as you might think! So here I share my most favorite baby food recipes with you. I'll divide it in Stage1, Stage2 and Toddler foods, just so we can target the correct age group. A part of the information provided below comes from 2 of my favorite Baby Food sites called Wholesome Baby Food and Homemade Baby Food Recipes. They have great information about the topic, and I'm sure you'll find an answer to many of your questions in these two places. Now, over to the recipes.

Stage 1 Baby Foods (6-8 Months)
Stage 1 Baby Food is a term that applies to baby foods that are highly pureed and strained. These foods are appropriate for babies who are just being introduced to solid foods. The foods in this range are targeted to babies who are between the ages of (4) 6 to 8 months old. Baby cereal and soft cooked thinly pureed fruits and veggies should be baby's first solid food experiences. Single ingredients only and at a space of 4 days apart with introducing each new food. You may skip the cereal and begin with a fruit like avocado or begin with a veggie like butternut squash or sweet potato as your ideal first solid food. Here are some commonly used fruits and veggies that are deemed safe enough for an infant's growing digestive system.

Fruits:
Apples | Avocados | Apricots | Bananas | Mangoes | Peaches | Papaya | Pears | Plums | Prunes | Pumpkin

Veggies:
Green Beans | Carrots | Peas | Sweet Potato | Squash

Grains:
Rice | Oatmeal | Barley

You can use any of the above ingredients by peeling them, boiling/steaming them as appropriate, and pureeing them in a blender with a little bit of water. I usually freeze the purees in ice-cube trays. Then transfer the cubes to a zip-lock bag and freeze them. remove one cube, as needed, microwave it for about 10 seconds, more if needed, but in sets of 10 seconds each. Then mix some water or breastmilk before feeding to the baby. Allow it to come to room temperature so you don't burn your baby's mouth!

Important: Follow the 4-day Rule while introducing new foods to your baby - means give him a new food, then wait for 4 days to introduce any other new ingredient, and watch for allergies or signs of discomfort to know if this suits your baby's body or not. When in doubt, pick up the phone and call your Ped's office right away:) Also, do not use any dditives like Sugar, Salt, Spices for the Stage 1 foods.

Here are 5 of my favorite Stage1 Recipes:

1. Avocado Delight
Peel Avocados and remove just the meat/flesh, taking care not to scrape the ones too close to the skin. Then blend it with a little bit of water and make avocado Puree. For a fruity version, you can blend Avocado with any choice of fruit - pear, peach or banana. Make a smooth puree and freeze in ice cube trays.
Note: Do not mix 2 types of foods unless you have fed them separately to your baby and he has taken to them without any allergies.

2. AppleSauce/PlumSauce
Peel and boil Apples or Plums - you could even steam them in the microwave, then blend them with a little bit of water to form fresh fruit sauce. Both Plums and Apples have high fiber content which will help your baby stay away from constipation.

3. Peas Puree
Fresh or frozen peas that are washed and steam cooked are great finger foods for your baby. However, its advisable to puree them for the first feeding. T enhance flavor, you can add a pinch of nutmeg or some fresh herbs like cilantro, parsley or mint to your green peas puree.

4. Sweet Potato & Carrot Soup
This is one of my personal favorites - Sweet potatoes have a lovely sweet flavor, and are quite healthier than the regular potatoes. After you have tried feeding sweet potatoes, tomatoes and carrots to your baby individually, you can combine them to make this delicious soup. Peel and boil the vegetables - add a pinch of nutmeg, cilantro and one fresh tomato to the mixture and bring to a boil. Then blend it all together, strain the puree to remove tomato seeds, and freeze as directed. This tasty soup will help your baby get accustomed to different flavors and the concept of mixed meals.

5. Butternut Squash & Oatmeal
Last but not the least, we take to a healthy puree made from Butternut squash. it has a fleshy texture and a sweeter taste. Boil the squash and blend it with water to make a puree. Freeze the cubes. When ready to serve, defrost the cube, add some water to it, then mix in some baby oatmeal and serve to your baby for a filling meal.

Introducing Solids to your baby is exciting, and should be fun for both you and your baby. Don't rush into the process, wait at least until 5-6 months before giving him his first taste of Cereal, definitely not before he can sit unassisted in his high-chair - then try these simple but delicious homemade recipes and you'll have your little one licking the bowl and the spoon in no time!

Mixed Fruit Jello Cupcakes

Kids love sweet treats, but its the responsibility of parents to watch what they eat, and how much, so we can prevent childhood obesity. Everyone knows the importance of eating at least 2 servings of fruits per day, and here's an innovative way to get your kids to eat fruits, and enjoy then too! These Mixed Fruit Jello Cupcakes are very easy to make, and extremely versatile. I've made mine using POM juice, cranberries, pineapple, mango and some chopped nuts. And the most important thing, these all natural fruit cups contain less than 2 tbsp of sugar! So, these low-sugar, high antioxidant, high vitamin-C treats are perfect for your kids, and your maternal instincts!

This is my contribution to the MM-Low Sugar Treats event that we are proudly hosting over at The Daily Tiffin this month!

Ingredients
2 cups POM juice
1 cup Kerns Mango-Pineapple juice
1 pkg JELL-O Raspberry Flavor Gelatin
1/2 cup craisins
a handful of chopped walnuts and pistachios

Method
Boil the 2 cups of POM juice till it starts to bubble. In another bowl, take the mango-pineapple juice and sprinkle the gelatin over it. Let stand for about 1 min, and allow the gelatin to bloom.

Now pour the warm POM juice into this bowl and stir well to mix the gelatin. Add the craisins and chopped nuts.

Line a muffin pan with paper liners. Pour the juice mixture into each cup, about 1/2 to 3/4 full. Sprinkle with some more nuts if needed. Then refrigerate it for at least 3-4 hours, until the Jello sets.

Before serving, remove the paper liners and serve the delicious and healthy Mixed Fruit Jello Cupcakes - an ideal treat any time of the day!

Vegetable Korma

Vegetable Korma is a favored curry recipe in Southern India, and as all kind of cuisine gets global, people all over the country have started enjoying the taste of this delicious and nutritive coconut-based curry. It is indeed a wonderful way to savor a generous serving of mixed vegetables - loaded with potatoes, peas, beans, cauliflower, carrots, and flavored with a thick paste made from coconut, poppy seeds, tomatoes, onions and Indian spices, the Mix Vegetable Korma is a filling meal when served with Parathas and/or Jeera Rice.

Ingredients
Makes about 4 servings
1 cup finely chopped green or string beans
1 cup finely chopped carrots
2 potatoes, finely chopped
1/2 cup shelled green peas
1 large tomato, chopped
Salt to taste
1 tablespoon ghee
A few bay leaves
1/2 bunch of coriander leaves (to garnish)

Wet Paste
1/2 cup coconut, grated
6-8 green chillies
1 small onion, chopped
A piece of fresh ginger
1/2 teaspoon ground turmeric
1 small bunch of coriander leaves
A little water

Dry Masala
1 tablespoon aniseed
A small piece of cinnamon bark
6 cloves
2 cardamom pods
1 tablespoon poppy seeds
** you can use regular Garam masala instead of freshly ground spices

Method

Paste: Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in an electric blender or food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.

Masala: Place the aniseed, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy saucepan. Dry-roast spices until they give off a strong aroma. Grind to a fine powder in an electric blender or food processor. Set aside.

Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan, add 1 tbsp ghee to it. Roast the veggies a little, then Add sufficient water to just cover the vegetables, and a pinch of salt. Cover pan with a lid, and cook until the vegetables are tender. Now add the green peas, chopped tomato and more salt to taste. Simmer for 1-2 minutes.

Take another small pan, add 2 tsp oil, and roast the onion paste for a couple mins, just so the raw-onion smell goes away. Now add this paste to the boiled vegetable mixture. Mix and add in the masala powder. Stir the korma thoroughly once more. Serve the hot Vegetable Korma with Naan or Parathas!

Related Recipes
Chana Masala Bruschetta
Bharoni Shimla Mirch (Stuffed Capsicums)
Malai Kofta Curry

Low Fat and Healthy Recipes

SWEET
Cranberry and Pistachio Biscottis
Cranberry-Walnut Scones(Eggless)
Fig and Date Cereal Bars
Low-Fat Blueberry Muffins
Low-Fat Strawberry-Vanilla Cake
Pear-Almond Low-Fat Cake
Whole-Grain Blueberry Pancakes
Whole-Wheat Chocolate-Chip Pancakes
Wheat-Flour Chocolate Cake

SAVOURY
Beet-Carrot-Peas Stir Fry
Cheese Parathas
Cabbage Rolls n Salsa
Gujarati Khichdi-Kadhhi
Handvo - Steamed Cornmeal Cake
Muthiya (Steamed Dumplings)
Pizza-on-Pita with Cilantro Hummus
Spinach-Onion Pancakes(gluten-free)
Veg Rice Paper Rolls (Thai)
Whole Wheat Veggie Pizza

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