February 10, 2020

Cashew and blueberry granola

February 10, 2020/ Rebecca Davis

Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much healthier than most of the commercially made stuff. Also, it makes your house smell amazing.

Take me to the recipe!

Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”

But granola is a great way to add some whole grains and make a more balanced snack.

I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.

This recipe is my favorite combo of dried fruit and nuts, but feel free to sub in whatever kinds you like best.

Also, I like to toast the nuts separately and add them when eating this granola at home and leave them out for school lunches and snacks.

A couple of notes:

If you have trouble finding millet, you can sub in uncooked quinoa or amaranth. I always have luck finding millet in the bulk sections of our our Whole Foods or any other health food store.
When spreading the uncooked granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!
Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add.

Cashew and blueberry granola

Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)

2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup whole cashews (optional)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried blueberries

Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.

In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.

Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.

Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.

Let cool completely.

Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.

Store in an airtight container at room temperature for up to 3 weeks.

April 01, 2019

Sunflower seed butter with flax and chia

April 01, 2019/ Rebecca Davis

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedreci…

Once again, I’m copying Trader Joe’s. They have a peanut butter with flax and chia and it’s a fantastic way to get some extra nutrition into a picky eater. Here’s my school-safe version!

Jump to the recipe!

I have a confession to make: I go back and forth between caring A WHOLE LOT about M’s nutrition and then feeling like there are a million little struggles every day and I don’t want to add food to that list.

And he’s always been a contrarian with FOMO, which means he doesn’t love limits. The “perfect parent” voice in my head constantly beats me up about not being stricter. Don’t get me wrong, I say “no” to things 100 times a day and we obviously set lots of boundaries. But we’ve figured out that M does better when he has choice within those limits and that we have to say “yes” to some things or there will be a meltdown.

Anyway, part of M’s way of gaining control these days is that he has VERY strong opinions about food. What he loves one day, he hates the next. Peanut butter mixed into applesauce has been a constant and lately he’s been really into PB&J’s after watching this silly video.

BUT we can’t send any nuts to school, so sunflower seed butter it is. Unfortunately, a lot of the store-bought ones don’t taste great. I’ve made my own sunflower seed butter before and I do love this recipe. But if M’s eating this for at least one meal per day, I wanted to beef up the nutrition. And it tastes so good, he doesn’t complain!

A couple of notes about this nut butter:

When roasting the nuts, you want them to be mostly brown and golden rather than gray. But watch to make sure that they don’t burn! (See the photos above for a before and after.) Well-roasted seeds are much easier to process than ones that are still partly raw.
The grinding process takes a bit of patience. If you let the machine run, the seeds will come together into a paste. There are more detailed instructions for the individual grinding steps in the recipe below. Be sure to read the recipe before starting this butter.
Storage: I store this seed butter in the fridge because I’ve read that flax and chia (and seeds in general) tend to get rancid quickly when left vulnerable to moisture and heat in the cabinet). The cold tightens the butter considerably, but 20 seconds in the microwave makes the butter easily spreadable again.

Sunflower seed butter with flax and chia

Yield: 2-2¼ cups
Time: 30-35 minutes

3 cups raw sunflower seeds
4-6 Tbsp coconut oil, melted
2 Tbsp maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp flaky sea salt
3 Tbsp each chia seeds
3 Tbsp whole flax seeds

Preheat the oven to 350. Spread the raw sunflower seeds out on a large sheet pan. Roast for 5 minutes and shake the tray. Roast for 2-3 minutes more, checking to make sure that the seeds don’t burn. When the seeds are uniformly more golden brown than gray, they’re ready for processing.
Add the roasted seeds to a large food processor and grind for 2 minutes. The seeds will break up and look very dry and like breadcrumbs.
Add 2 Tbsp of coconut oil and the maple syrup and process for 2 more minutes. At this stage, the seeds start coming together in a large slow-moving glacier of seed butter. Scrape down the sides and break up the glacier as necessary. It will still feel dry and crumbly when you break up the glacier.
Add the vanilla and cinnamon and process again, this time letting the machine run. Let it go for at least 3-4 minutes before adding more coconut oil as the heat of the processor and the continued grinding will start to make the butter smoother and wetter. The glacier of seed butter will still be forming, but will be spinning around the food processor much faster.
After that 3-4 minutes, and while the food processor is running, add the other 2-4 Tbsp of coconut oil to achieve a silky consistency. Don’t add more maple syrup or water because it will make the seed butter stick together and clump more instead of smoothing it out.
The whole process of grinding the seeds into a smooth butter usually takes between 15 and 20 minutes (including stopping add ingredients), so patience is key.
Transfer to a large bowl and stir in the sea salt, chia seeds and flax seeds and stir well.

September 11, 2018

How to fill a lunchbox

September 11, 2018/ Rebecca Davis

Chicken and cheese taco with cherry tomatoes, raspberries, blackberries, Romesco sauce, guacamole, and flax seed tortilla chips.

I spend a lot of time thinking about, planning, and executing M's lunches. And there are days when he eats...none of it. But there are days when he eats tons and I feel utterly triumphant. I wanted to share my top lunchbox tips so that you, too, can declare victory when that lunchbox comes home nearly empty (and you haven't worked that hard to make it happen).

Sushi is always a favorite and can be filled with WHATEVER your kid likes. See my Instagram post for my simple sushi rice recipe.

1) Repurpose leftovers: Obviously, you can plop a portion of last night's dinner into your kids' lunchbox. (See below for some favorite ways to do this.) But another tactic is to make extras of the proteins and veggies that were dinner's components. Those ingredients, plus a tortilla with some cheese (or vegan cheese) and avocado, become a taco, quesadilla, or roll-up. We're also big fans of the "open face" sandwich with cheese melted on top. Or, cube it all up and make a skewer. Or, if your kid is a pasta eater, add those proteins and veggies to noodles and some jarred sauce. Easy peasy.

Leftover fried rice plus smoked salmon, blueberries, cheese, hummus, and pretzels.

2) Prep: Every weekend I do these 5 things:

Hard boil some eggs
Make a white, wheat, rice, or bean pasta
Bake mini muffins or doughnuts
Make no-bake energy balls or granola bars
Roast two veggies that I know M will eat

3) Send breakfast for lunch: I often make double breakfast and add it to a lunchbox later in the week. For instance, these two-ingredient egg and banana pancakes are a big favorite. Use them as sandwich bread with nut or seed butter and chia jam or rolled them up like little cigars. Savory waffles like veggie or cheese can sub in for sandwich bread. Granola cups are also an easy batch bake that work for breakfast, lunch, and snacks.

4) Take inspiration from their classroom learning: I like to theme M's lunches, but that's mostly because I need inspiration and not because I'm trying to win any mom awards. Dinosaurs, Butterflies, and The Ocean were particularly fertile ground. Even if "theme-ing" lunch just means cutting out a sandwich shape, it feels a little special.

5) Deconstruct something they like: Add the fixings for tacos, nachos, sandwiches, pasta, etc and let them put it together themselves. Like a homemade lunchable.

6) Think about appetizers: Have you considered sending your kids to school with a cheese plate or chicken sausage pigs in a blanket? Half of M's lunch most days is a crudite plate.