Monster Muffins

The food battle-that-isn't-a-battle wages on with no end in sight. Grady isn't too keen on eating red meat (or any meat apart from bacon and cheeseburgers) so we suspect his iron is low. I am not above hiding sneaky ingredients in foods he accepts it turns out, so the idea of monster muffins was born. The muffins are satisfyingly green when you bite into them, and packed full of chocolate chips to keep kids interested. I admit I may be losing the food battle-that-isn't-a-battle but I don't know what else to do. 

Ingredients

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium-sized overripe bananas
2 cups (packed) baby spinach
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup chocolate chips (or other mix-ins like chopped nuts or dried fruit)

Directions

Preheat oven to 375F. Line muffin tin with paper liners.

In large mixing bowl, whisk together flours, sugar, baking soda, and salt.

In blender, buzz bananas and spinach until smooth, stopping occasionally to scrape down sides to make sure there are no rogue pieces of spinach. Add egg, oil, and vanilla and blend until mixed.

Pour wet ingredients into dry ingredients and stir gently until moistened. Fold in chocolate chips. Batter will be thick.

Spoon into muffin tin and bake 20-23 minutes until toothpick inserted in centre comes out clean.

Makes 12 regular-sized muffins.

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Summer Green Juice

This juice is summer sweet (there's nothing in the world quite like an Okanagan peach) but still nice and earthy from the kale. Earn extra smug hippie points if you make it whilst wearing a baby.

Ingredients

1 bunch dinosaur kale
1 peach
1 nectarine
1 lemon
1 lime
1/2 cucumber

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Directions

Feed ingredients through juicer. Your juicer may have suggested guidelines for the order in which you juice. For my masticating juicer, I like to do my leafy greens first followed by citrus, soft fruits and veg, ending with my hardest fruit or vegetable (usually apples or carrots). 

Serve over ice.

Makes two juices (quantity varies because of natural products).

Herbal Green Juice

This green juice is full of vitamin C and iron but doesn't taste too earthy or sour. It's easy to drink and the oranges make it almost sweet.

Ingredients

2 large handfuls spinach (approximately 3 cups)
small bunch mint
1 small bunch parsley
1 grapefruit, peeled
1 lemon, peeled
2 oranges, peeled
1 apple, cored

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Directions

Feed ingredients through juicer. Serve over ice. Makes two juices (quantity varies because of natural products).

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Kiwi Green Juice

Kiwi fruit is a bit of a pregnancy powerhouse but it can be a tough one for people with texture issues (*raises hand*). The promise of reduced leg cramps, increased soluble and insoluble fibre intake to help with the oh-so-glamorous digestive issues pregnancy can bring (has brought, whatever, we're all friends here), and the (possibly far fetched?) hope that kiwi might help raise my calcium deficient levels had me stocking up last week. And then they sat in the fruit bowl while I attempted to muster the motivation to eat the slimy-yet-mealy little beasts. 

My solution? Green juice! I like the flavour of kiwi, just not the mouthfeel, so I figured juicing would help. And it did. This juice is tart without making your tongue pucker. The spinach provides a boost of nonheme iron which the vitamin C in the kiwi and citrus helps your body absorb.

Ingredients

3 large handfuls (approximately 4 cups) spinach
1 small bunch mint
1 grapefruit, peeled
1 lime, peeled
1 large kiwi, peeled or unpeeled
4-6 inches cucumber

Directions 

Feed ingredients through juicer. Your juicer may have suggested guidelines for the order in which you juice. For my masticating juicer, I like to do my leafy greens first followed by citrus, soft fruits and veg, ending with my hardest fruit or vegetable (usually apples or carrots).

Serves 2.

Kiwi Green Juice || Hillary with 2Ls