Make your own Bisquick
9 cups white
whole white wheat flour (or a mixture of whole wheat
grains)
1/2 cup baking
powder
1/4 cup granulated sugar
(or replace sugar with a pinch of stevia)
1 and 1/4 cup canola oil
Sift together
powder and sugar into flour. Sift together twice into large mixing bowl. Slowly
add oil, cutting in with pastry blender, until mix is consistency of corn meal.
Store in tightly covered container at room temperature or may be refrigerated. Makes 1 dozen
cups. Spoon lightly into cup and level with spatula. Use for pancakes, waffles,
biscuits, and muffins.
When used like
Bisquick: 1/3 cup= 1 serving. 36 servings per batch.
Oatmeal Raisin Power Bar Cookies
½ cup
granulated sugar
¼ cup brown
sugar
¼ cup butter
softened
¼ cup
vegetable oil
½ applesauce
1 teaspoon
baking soda
2 teaspoons
ground cinnamon
2 teaspoons
vanilla
½ teaspoon
baking powder
1/2 teaspoon
salt
2 large eggs
3 cups
old-fashioned oats
1 cup whole
white wheat flour
1 cup chopped
nuts, raisins or chocolate chips, if desired
Optional:
1 cup shredded
coconut (unsweetened)
½ cup shredded
carrots and or zucchini
Heat oven to
375. Beat all
ingredients except oats, flour and raisins and optional ingredients in a large
bowl with electric mixer or a spoon. Sir in remaining ingredients. Drop dough by
rounded tablespoons on ungreased cookie sheet. Bake 9-11
minutes until light brown and cool on wire rack.
Tip: Freeze
extras in individual snack bag for school lunches or a snack on the go.
Basic Muffin Recipe
3/4 cup milk
¼ cup
vegetable or canola oil
1 large egg
1/8 cup sugar
¼ cup agave or
a couple shakes of stevia
1 cup apple
sauce or 2 mashed ripe bananas
1 carrot,
zucchini, or cup pumpkin shredded or pureed
2 cups whole
white wheat or whole mixed grain flour
2 teaspoons
baking powder
½ teaspoon
salt
Optional: 1
cup blueberries, raisins,½ cup mini chocolate chips, or one diced apple
Heat over to
375. Grease bottoms of mini muffin tins with oil spray. In a blender
mix together milk, oil, egg, sugar, agave or stevia, applesauce or bananas, and
vegetables until smooth. In a bowl mix together flour, baking powder and salt. Stir
wet ingredients into dry ingredients just until flour is moistened (batter will
be lumpy. DO NOT OVER MIX or they will be rubbery. Sprinkle with streusel
or cinnamon sugar if desired and bake 8-10 minutes until toothpick comes out
clean. Do not over cook or they will be dry. Remember they continue
to cook after removed from oven so take them out when they are a bit moist in
the center but not raw.
Tip: Freeze
extras in individual snack bag for school lunches or a snack on the go.
Streusel Topping for muffins
¼ cup flour
¼ cup oats
¼ cup brown
sugar
½ teaspoon
cinnamon
2 tablespoon
firm butter
Mix everything
together except butter in a bowl. Cut in butter until crumbly and
sprinkle on top of muffins before baking.
Blender Waffles
2 eggs
2 cup whole
grain flour (part rice flour will make waffles crispy on outside and light)
1 ¾ cup milk
½ cup
vegetable or canola oil
1 small carrot
½ zucchini or
yellow squash
1 Tbs brown
sugar optional
4 tsp baking
powder
¼ tsp salt
In a blender
blend eggs, milk, oil and veggies. Blend in
remaining ingredients just until smooth. Pour into
greased waffle iron and cook 5 minutes or until light comes on
I like to make
extras and under cook them a little, and then I freeze them in plastic
wrap. To reheat just place frozen waffles in toaster until golden brown
and they taste perfectly fresh and ready in minutes!
Tip: For a
treat try making chocolate waffles using chocolate cake mix, spinach, and black
beans. Blend wet ingredients (oil, water and eggs) in blender along with
three handfuls of baby spinach and 1/2 can rinsed black beans. Then stir
blended ingredients into dry cake mix until smooth. Cook batter in waffle
iron and top with fresh berries, bananas and whipped cream or a scoop of ice
cream.
Blender Pancakes
1 large egg
¾ cup milk
½ c raw yellow
squash, zucchini, cooked pumpkin or other squash puree
2-3Tbs.
vegetable or canola oil
1 cup whole
wheat or mixed whole grain flour
¼ tsp. salt
1 tsp.
cinnamon and a pinch of nutmeg (optional but enhances flavor and hides veggies)
Butter or
coconut oil for greasing griddle
Bonus: mixed
berries, peaches or mini chocolate chips to sprinkle into mix
In a blender
or magic bullet blend egg, milk, squash, and oil. Stir together
remaining ingredients in a bowl. Stir in the
vegetable mixture just until smooth. Pour onto
griddle and flip when you see bubbles. Turn and cook other side until golden
brown.
Be creative!
Use a teaspoon and create hearts, starts, snowmen, caterpillars or whatever
makes it fun for your child. My kids love tiny mini pancakes. Use
raisins, or mini chocolate chips for eyes etc. To make pink princess pancakes
put ½ a fresh beet into the blender with the other veggies. Have fun!
Bran Muffins
4 cups bran
flakes cereal
2 cup raisins
2 cup boiling
water
1 cup canola
oil
4 large eggs
1 cup sugar
(or ½ cup sugar and ½ cup apple sauce)
1 quart butter
milk (or add a teaspoon of lemon juice to regular milk)
1 cup white
flour
4 cups whole
white wheat or other whole grain flour
5 tsp. baking
soda
1 tsp. salt
2 cups bran
flakes to stir in at the end
1.Combine 4
cups bran cereal, raisins and boiling water in a bowl. Combine oil, eggs,
sugar, and milk in another bowl then add in the bran raisin mixture.
2.In a
separate bowl stir the dry ingredients together then add to wet
ingredients. Stir as little as possible until all dry ingredients are
moist.
3.Fill greased
muffin tins half way and bake at 375 degrees for 8 minutes or until toothpick
comes out clean.
Smoothies:
Brown: Chocolate Banana
2 frozen
peeled very ripe bananas
2 Tbs. of
cocoa powder (you can add more later if you like more chocolate flavor)
1 handful
blueberries (optional for added nutrients and better color)
10 ice cubes
2 big handfuls
of raw spinach and or kale
2 c. milk
(vanilla soy milk is tastiest but cow milk works too)
1tsp. vanilla
A shake of
stevia or agave if added sweetness is needed
Optional: choc
syrup to drizzle on top
Directions:
Blend and
serve! My kids go crazy when I serve it with whipped cream and a drizzle
of chocolate syrup. Adjust ingredients to your desired taste.
Depending on how ripe your bananas are before you freeze them will determine if
you need to add a little agave or stevia. Don’t forget a straw!
Orange: orange Julius (rich in vitamin C)
¼ -1/2 raw
sweet potato
1 carrot
peeled
1 whole orange
(most of rind removed)
1-2 c orange
juice
2 frozen ripe
bananas
1 c milk
1 tsp. vanilla
8-10 ice cubes
optional:
scoop of vanilla yogurt
Directions: Blend and
serve! Adjust liquid until you find desired consistency.
Hot pink: Berry beet smoothie
2 handfuls
strawberries
½ beet (I like
to wash well and then cut my beets in quarters and freeze in a zip lock)
1 frozen
banana
2-3 handfuls
dark leafy green (spinach and or kale)
1-2 c
pineapple or orange juice
1 tsp vanilla
Optional:
water or milk to reach desired consistency
Directions: Blend and
serve!
Green: Pina Colada
2 frozen very
ripe bananas
½ can
pineapple in juice
½ can coconut
milk
1 c or so of
milk (vanilla soy milk is tastiest for this but cow milk or rice milk can work
too)
1tsp. vanilla
2 big handfuls
greens (baby spinach and kale are our favorites)
Shredded
coconut to sprinkle on top
Optional: add
yellow squash, frozen berries, apples, cooked beans, etc. get creative.
This recipe hides almost anything!
Directions: Blend and
serve! If you add blueberries you make this a purple pina colada. My kids
love added coconut on top.
Purple: Strawberry Daiquiri
2 handful
frozen strawberries
2 big handfuls
baby spinach
8-10 ice cubes
1 cup water
2 spoonfuls
frozen grape juice concentrate (add more or less depending on sweetness)
Directions: Blend and
serve! Add enough water to allow blender to work and adjust grape juice until
desired taste and sweetness is achieved.
Verde drink AKA grandma’s green drink
Warning: This
one is intense, it cleanses the body, alkalizes, and gives you tons of energy
but kids need to warm up to it. I drink a quart per day.
1 cup orange
juice
½ lemon
(remove most of the rind)
1 whole orange
(remove most of the rind)
Water to desire
consistency (add enough to make your blender go)
at least 2
handfuls of dark leafy greens (start small then build up to more greens)
2 shakes
stevia until desired sweetness
Ice cubes
Optional:
switch out the lemon for a pear when making for the kids.
Smoothie Tips:
Frozen fruit
works best. It makes smoothies cold and creamier than fresh fruit.
Citrus fruits hide the flavor of vegetable very well so we use a lot of orange
juice and pineapple. If you aren’t using a high horsepower blender, cut
your fruit and veggies into small chunks and put them in a large Ziploc freezer
bag for easy access. I mixed chopped fruits and veggies in one big bag
for easy access. Also, add extra liquid (juice, milk, water) to get the blender
going. For individual servings try using a magic bullet.
-Use a wide
range of colors of fruits and vegetables to ensure that you’re getting a good
variety of vitamins
-Add
refrigerated flax seed oil for a boost of omega 3. (Omega 3 is excellent for
the brain especially for kids. It has even been used to cure A.D.D.
-Try adding a
handful of beans or a scoop of creamy tofu for added protein.
-Let your kids
choose the color for the smoothie of the day, they love to be involved!
Good Fruits and Vegetables to use in
smoothies:
-Frozen
bananas (for sweetness and creaminess. They make your smoothies like
ice cream. The riper they are when you freeze them, the sweeter your
smoothie will be. Just be sure to peel before placing in a zip lock bag
and put in your freezer.
-Carrots: have
a subtle flavor and are full of vitamins
-Zucchini or
yellow squash
-Raw sweet
potatoes
-Mixed
berries: loaded with vitamins and antioxidants and cover up the green color
plus they taste awesome!
-Mango
-Pears
-Apples
-Papaya
-Oranges
-Dark leafy
greens. These should be the focus of your smoothies. I like kale
and baby spinach the best but it is good to use a variety of greens.
Avoid bitter greens like escarole and dandelion. When starting out, use
mostly spinach and a little kale as they have a milder flavor.
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Below are Bethany's random rambling notes of Christina's brilliance, taken at the craft group:
Pumpkin Dip: (served with apples at the group- yum)
Fresh Pumpkin (cut sugar pumpkin in half, bake in oven, scrape out)
Greek cream cheese
Cinnamon
Agave
Allspice
Muesli:
Old Fashioned Oats
Pour on milk, just to cover the oats
Cinnamon
Agave
Cover in fridge to seep overnight- eat cold in the morning! Yum. Add fruit, Greek yogurt, fruit, nuts.
Chocolate Chip Cookies
1/4 cup sugar
1/4 cup brown sugar
1/2 cup butter
1/2 cup coconut oil (or applesauce, or banana, or pearsauce)
2 tsp vanilla
1 egg (or use 1/4 cup greek yogurt)
1 cup wheat flour
1 1/4 cup oat flour (oats blended up)
1 tsp baking soda
1/2 tsp salt
Add nuts, chocolate chips, flax seeds, etc.
Christina's other tips:
Avoid hydrogenated oils, use good fats. Substitute coconut oil for shortening or butter. Also good for stir frying or things cooked at high temps. Avoid using olive oil for frying! Use whole fat dairy products.
Sweeteners- Avoid granulated sugar whenever possible. Substitute stevia (just a tiny bit goes a LONG way). Substitute agave- 1/2 cup for 1 cup white sugar or 2/3 cup for brown sugar and slightly reduce water content in recipes. Can also use honey but it is not as good as agave. Also, sweeten with fruit! Christina cuts sugar amount in half when baking.
Add: squash, apples, oranges, bananas, pumpkin in muffins. Put zucchini, fruit, pumpkin, squash in pancakes. Blend raw seeds and nuts in and blend up!
Buy bulk grains and nuts at Whole Foods, Chia Seeds at Costco. Buy wheat at Walton feed or Whole Foods. Christina makes a mix of different grains, beans to make flour.
Use brown rice and oats blended instead of flour for crispy waffles!
Undercook everything with whole grains so it is not dry. Veggies and fruits help to keep whole grains moist.
Cut Brussel Sprouts in half, drizzle of olive oil and saute for a minute... yum.
Read up on PH balance in the PH Miracle, by Young. Green drinks are a great way to keep balanced!
Great blog is Green Smoothie Girl. Put green smoothies, or other smoothies into popcicle molds for kids to eat or teeth on.
Use the quick sale rack at grocery stores, like stop n shop, to buy cheap veggies.
