Luc is 2!

Actually he turned two on the 6th, but we've been out of town since then without...gasp...internet access! I can't believe how big my little boy is getting. He seemed to lose his 'babyness' overnight, and what he can do and how well he can communicate now just amazes me compared to only a month ago. 


Yesterday he told me that there where "birds flying in the air" complete with flapping arms. This was his longest sentence yet and contained two words he's never said before! 

Luc had a small but very happy birthday party at home with people close to him and managed to get completely spoiled. For the party, I made these really yummy-- but not even a little bit healthy-- cupcakes. I went classic with Dark Chocolate Cupcakes with Vanilla Buttercream Icing. I used my favorite chocolate cake recipe which I highly recommend as it's not only super quick and easy, it'll stay super moist for 3 days covered at room temperature . Also, they must've been good because Luc learned the word 'cake' solely from seeing and eating these on his party day. 


So when you're feeling indulgent, you can find the recipe here. To make it into cupcakes simple cut the cooking time to around 12 minutes, keeping an eye on them and checking with a toothpick until it comes out clean. 


I always make my own icing because not only does it take about 5 minutes but I find that the canned ones taste like plastic. I love this cake recipe iced with a Chocolate and Espresso Icing but that's not exactly kid-friendly, so I tried a Vanilla Buttercream Icing that turned out wonderfully. Next time I make these, I'm going to try subbing out the vanilla for peppermint extract and make Dark Chocolate Cupcakes with Mint Buttercream Icing...YUM!

Strawberries in Ginger Cream

I work Saturdays, a fact that would be a major downer except that where I work just happens to also be the site of one of the best farmer's markets in the city that day. 


Last Saturday, I didn't mean to buy anything, we had our CSA box coming and we didn't really need anything, but I just couldn't help myself when I was walking through and caught the strongest whiff of strawberries imaginable that stopped me dead in my tracks. Most supermarket frankenberries shipped from California look beautiful but have almost no smell, even with your nose pressed right up on them. These fresh local strawberries by contrast smelled of sweet fields still kissed by the sun. They were irresistible and I bought two pints.

After eating them straight up, this recipe is my second favorite way to enjoy strawberries. Due to the strawberries and honey, this tasty little number is suitable for babies over age 1. 

Strawberries in Ginger Cream

- 1 cup sliced strawberries
- 2/3 cup plain yogurt
- 1 tbsp good quality honey
- 1-2 tbsp very finely chopped crystallized ginger


Mix all of the above ingredients in a medium bowl. Divide into individual serving bowls and enjoy!


Serves 4.

Honeyed Blueberry Yogurt

This isn't much of a recipe, just something that I used to eat as a snack a lot when I was pregnant and that Luc now likes. It makes for a healthy and tasty snack, breakfast, or dessert. You can use either fresh or frozen blueberries for this concoction. I used frozen today, which is why the whole thing is so purple. Because of the honey and the nuts, this recipe is only suitable for babies over one year. If you worry that the berries might pose a choking hazard for your little one, if you are using frozen berries, they are easy to mash into the yogurt with a fork once they thaw.

  
Honeyed Blueberry Yogurt 

- 1/3 cup vanilla yogurt (or use plain and add a dash of vanilla extract)
- 1/4 cup blueberries, fresh or frozen
- honey, to taste (you will need a little more with frozen as they tend to be    
 more sour)
- small palmful chopped almonds (if you have a little extra time, toasting the almonds makes it extra  yummy)

Mix yogurt, blueberries, and honey well in a bowl. Sprinkled with almonds. Enjoy! 

Will keep in the refrigerator a couple days minus the almonds (as long as it hasn't been eaten from as saliva breaks down the yogurt).

Variation: Substitute apricot preserves for some or all of the honey. 

Tofu, Peanut Butter, and Banana Spread

This easy no-cook, super healthy spread is soooo delicious! I used really soft silken tofu because that's what I had, but if you could find a semi-soft silken tofu that would work better, so that it wouldn't be quite so runny for a spread. I rolled some up in a whole wheat tortilla for Luc today and it was quite a mess, but was eaten in record time! This would also make a great dip for waffle strips, a topping for pancakes, or a pudding on its own (I ate some as a pudding). Due to the inclusion of peanut butter and honey, this spread is suitable for babies over 1 year. It will turn a little darker in the fridge, but it will still taste just the same.

   
Tofu, Peanut Butter, and Banana Spread

- 1/2 package soft (or semi-soft)tofu
- 1 banana
- 1 tbsp honey
- 1 1/2 tbsp peanut butter (unsalted)
- 2 tsp lemon juice


Puree in a blender or food processor until ingredients are fully incorporated and it is nice and smooth.

Makes about 1 cup

Spiced Apricot Snack Bars

A sweet (but still relatively healthy) treat for everyone over 1.

Spiced Apricot Snack Bars

-1/2 cup whole wheat flour
-1/2 cup all-purpose flour
-1/3 cup brown sugar, packed
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp ground cardamom
-1/2 cup orange juice
-1/4 cup unsweetened applesauce
-2 tbsp coconut oil
-1 egg, lightly beaten
-2/3 cup dried apricots, snipped into tiny pieces


In a bowl mix together flours, sugar, baking powder, soda, and cardamom. In another bowl, mix together orange juice, applesauce, coconut oil, and egg; add to the dry ingredients and stir until combined. Stir in the apricots. Pour into an 8x8 pan lined with a sling of parchment paper. Bake in the oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool on a wire rack and when cool carefully lift using the parchment sling and cut into bars.

Chocolate Tofu Pudding (with variations)

A super easy no-cook recipe. Cocoa is rich in antioxidants and tofu is a great source of iron and when you make it yourself you control the sweetness, making this one dessert/snack you can feel good about giving to munchkins. This recipe and its variations are appropriate for babies over one year (but as always, talk to you pediatrician). For Tofu Pudding recipes, I use the two-pack soft (silken) packages available at some stores (I use Soyganic brand) because I find it’s the perfect size as one half makes two toddler-sized servings. You can use a large package if that’s all you can find and use the other half for something else, or just double the recipe.

Basic Chocolate Tofu Pudding

One half of two-pack soft (silken) tofu package

2 tbsp pure cocoa powder

1 tbsp agave nectar (taste for sweetness, you may need a little more)

1 tsp vanilla extract

Blend everything in a beaker with an immersion blender or toss in a mini food processor or blender and blend until silky. Can be served immediately or kept in the fridge for up to 3 days. Do not freeze.

Variations:

Chocolate Peanut Butter Tofu Pudding: add 1 tbsp natural peanut butter (regular varieties contain hydrogenated oils)

Chocolate Coconut Tofu Pudding: add 1 tbsp coconut milk (great when you have a little left over from another recipe) and 1/2 tbsp unsweetened coconut flakes