Trick or.....?!? When it comes to my kids, I try to adhere (loosely) to the 80/20 rule. I’m not super strict with it. If they are getting clean, unprocessed foods most of the time, I feel as though we’re doing just fine. Then, there are plenty of times they can have treats. I don't want them to grow up not having experienced the deliciousness and soul satisfaction of a huge slice of cake at birthday parties, holiday cookies, and Halloween candy…and sometimes a treat just because. I especially don’t want them to feel they need to eat these things in secret. Or binge when let loose at their first sleepover.
That said, there are nifty ways to ensure they are getting the nutrients they need on the daily. It can’t always be done well or even done at all. Sometimes we actually just need to fool the little buggers (if that makes me a bad Mom, I don’t want to be good). Saturday morning breakfasts are one such meal I am able to sneak in some of the good stuff and let them believe they are getting a treat. I make healthy waffles/pancakes or muffins to go with their eggs. These goodies are delicious, but also contain eggs, nuts and seeds to get them the protein and healthy fats they need for their growing bodies and brains. Below is one of my pancake recipes. Add a little splash of 100% pure maple syrup (which you can cut with lemon juice to reduce the sugar) and you’re golden! You could serve these to anyone, not just the kiddoes, and I would bet money they would have no idea these are completely gluten-free and WELLTHY.
Puree in a blender (I always double the recipe because they store and reheat easily for the rest of the week):
• 1 cup almond milk
• 1 teaspoon apple cider vinegar (optional, but helps for rising)
• 5 large eggs
• 1/4 cup packed almond flour (any brand)
• 1/2 cup coconut flour
• 1/2 cup arrowroot or tapioca flour (Whole Foods)
• 2 tablespoons coconut oil
• 2 tablespoons honey
• 3/4 teaspoon baking soda
1. Add some coconut oil to a skillet pre-heated over low to medium heat.
2. Drop some of the batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger.
3. Let cook on low until bubbles form, then flip.