Yes Mom, kids really will eat vegetables (sometimes you just have to know how to hide them). This is the theory behind the brilliant new cookbook The Sneaky Chef. If your kids are picky eaters (and what kid isn’t) then there is hope of getting a healthy amount of fiber, whole grain, vitamins and antioxidants into them.
can be ‘sneaky’. When simply trying to make their food ‘look’ fun and cute fails, The Sneaky Chef comes to the rescue with creative recipes and tips for hiding healthy food in tasty treats making something that your kids will not have to be coaxed to eat.
There are several techniques which will help you reach your Sneaky Chef potential. You will learn how to make some of the additions in advance to cut down on your actual cooking time, you will learn both the quick and the quicker way to add healthy foods. Following the directions you will find the recipes easy, receive tips for using your food processor to its best advantage and other alternative ideas too.
Not only will getting your kids eating well make you feel better (knowing that they are receiving the nutrients their bodies need to grow healthy and strong) but you will find that your time spent shuttling them to the doctor’s office is seriously reduced (healthy eaters are healthy kids).
Last but certainly not least using The Sneaky Chef tips and techniques may just end the food wars at your house.
Enjoy this fabulously easy and deliciously fun recipe from the book:
Butter or spray only the bottom, not the sides, of a 13-by-9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
If using raw spinach, thoroughly wash it , even if the package says "prewashed". Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water and thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, add the rest of the water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.