Choc Banana Smoothie with a Twist

1 frozen ripe banana
1 handful of spinach
½ cup milk of choice (soy milk, almond milk, rice milk etc.)
1 ½ tbsp raw cacao powder
¼ tsp cinnamon


  1. Add all ingredients into a high-speed blender and blend for a few minutes until smooth. Make sure all green speckles have disappeared and all evidence of spinach are gone.
    2. Enjoy your sneaky greens

Choc Banana Smoothie with a Twist

Fresh Fruit Lemonades

Fresh Fruit Lemonades

Serves 8-10

10 lemons, sliced and squeezed, about 1½ cups of lemon juice
1 pint strawberries, blueberries or raspberries
8 cups of water
¼ cup of agave, honey or pure maple syrup, more or less to taste
2-3 sprigs of mint, basil, rosemary or lavender removed from stem, leaves only


  1. Place c berries and mint in blender with 1 cup of water. Blend until smooth. Add agave or honey and blend again to mix.
  2. Pour berry mixture into a large pitcher and add lemon juice. Stir to blend. Place in fridge until ready to use or serve immediately.

To Serve

    • Chill for at least 1 hour before serving to enhance flavors ( make the flavors taste better)
    • Add fresh sliced fruits and herbs to glass to serve

To Store

  • Best used the day that this is made.


Foodie Kids Fun Facts and Ideas

  • Left-over lemonade? Pour into Popsicle molds and enjoy a fresh lemonade pop.
  • Great fruit and herb combinations to try;

Strawberries or Blackberries + Mint or Basil

Blueberries + Lavender

Raspberries+ Mint or Lemon Balm

Peach + Thyme

Vanilla Apple Cider

Vanilla Apple Cider


8 cups organic apple cider

1 orange, cut into 1/4″ slices

1 teaspoon ground cinnamon

1 ½ teaspoon apple pie spice

1 teaspoon vanilla extract


  1. Add all the ingredients except vanilla into a large pot. Bring the cider to boil for 5 minutes.
  2. Reduce the heat to low and allow the cider and spices to simmer for 20 minutes. Stir in vanilla and strain before serving.
Cool Coconut Drink

Keep Cool Water
3 cups of coconut water
1 cup 100% juice
1 cup ice
1/8 teaspoon sea salt
1 tablespoon honey
½ teaspoon citrus juice

Put all ingredients in a high powered blender, and blend for 1 minutes. Pour into containers and enjoy immediately or store in the fridge for later. Will stay good in the fridge for 1 week.

Cranberry Apple Cider

Cranberry Apple Cider

Makes 8 servings



4 cups apple cider

2 cups cranberry unsweetened juice

1 orange, thinly sliced

½ teaspoon ground cinnamon

1 teaspoon pure vanilla



  1. Place all ingredients in a large saucepan over low heat, and stir to combine.  Let simmer at least 10 minutes or longer.
  2. Remove from heat and stir in vanilla. Serve hot, warm or room temperature


Foodie Kids Famous All Purpose Dough

Foodie Kids Famous All Purpose Dough

Great for pizzas, cinnamon rolls, hamburger, dinner rolls, monkeybread etc.


1 package yeast (or 1 Tablespoon of yeast)

1 tablespoon honey or maple syrup

1 cup warm water

1 teaspoon sea salt

2 tablespoons olive oil

3 cups AP flour


  • Combine honey or maple syrup and warm water. Sprinkle yeast on top and stir to blend. Allow to stand 10-15 minutes to proof.
  • Mix remaining ingredients, flour ½ cup at a time into yeast mixture.
  • Cover bowl and allow the dough rise in a warm place for about 30-45 minutes.
  • Divide dough into 8 equal portions and shape into chosen bread type.
  • Bake for 10-12 minutes. Remove from oven and serve.


You Can’t Beet These Cupcakes


2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk

1/2 cup honey

1/3 cup vegetable or canola oil

large beet, roasted, cooled, peeled and pureed, about 3/4 cup

2 teaspoons vanilla extract


  1. Preheat oven to 350°F.
  2. Sift the first 4 ingredients into a bowl.
  3. In a separate bowl, combine the rest of the ingredients.
  4. Slowly add the dry ingredients into the wet and combine.
  5. Pour about 1/3 cup into lined muffin tins and bake for 25 minutes or until a tooth pick comes out clean.

Secret Ingredient Perfect Pink Frosting

Make 2 Cups

1- 8 ounce package cream cheese, room temperature
1/2 Cup Unsalted Butter, room temperature
1/2 Cup Powdered Sugar
1 Medium Beet, roasted, cooled, peeled and pureed, about ½ cup
1 Teaspoon Vanilla


  • Place all the ingredients in a mixer and beat on medium to high speed until fluffy. Frost cupcakes.


Fruit & Veggie Muffins


1 cup of flour, whole wheat

1 cup of flour, all-purpose /

teaspoon of baking soda /

teaspoon of salt /

teaspoon of nutmeg /

teaspoon of cinnamon /

cup of sugar

4 tablespoons of butter, unsalted

2 larges of egg

1 teaspoon of vanilla extract /

cup of broccoli, florets 1

medium of zucchini 1

medium of carrot /

medium of apple 1

medium of bananas /

cup of apple juice /

cup of applesauce,

unsweetened / cup of yogurt, plain


  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, mix together flours, salt, nutmeg, and cinnamon. Set aside.
  3. Soften butter.
  4. In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well. 5.

In a food processor, combine steamed broccoli, zucchini, apple, apple juice and applesauce. Pulse untilthoroughly mixed.

  1. Shred carrots. If you don’t wantthe shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
  2. Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wetingredient mixture and beat until mixed.
  3. Finally, add the dry ingredients and mix just until combined and wet. 9. In a muffin tin, place muffin papers or spray with cooking spray.
  4. Scoop the mixture into a prepared muffin pan.
  5. For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins C. For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes. D. Bake untilthe tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger. These freeze great! Putthem in a freezer-safe bag and freeze for up to 3 month
Homemade Corn Tortillas

Homemade Corn Tortillas


Makes 14-16

1 ½ cups masa harina

¼ teaspoon salt

2 tablespoons vegetable oil, lard or butter

About 1 cup hot water, or more as needed

Flour for kneading


  • Combine the masa and salt in a bowl; stir in the oil.
  • Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
  • Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
  • Break off pieces of the dough and lightly flour them.
  • Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
  • Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute.
  • Flip, and do the same on the other side.
  • Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.


Baked French Toast Muffins

Baked French Toast Muffins

Yield: 12 muffins

Prep Time: 15 minutes (Plus 2 hours to overnight in fridge)

Cook Time: 25 minutes

Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat!


1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt

Butter and Maple Syrup, for serving, optional


  1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
  2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Or you can combine everything in a large bowl and then fill the muffin cups. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
  3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.


Ham & Cheese Muffins

Ham & Cheese Muffins  (Makes 18 Muffins)

  • Prep Time:5 mins,
  • Cook Time:20 mins,
  • Rating:

I have a hard time describing the anxiety and frustration I feel in the morning when I have a million things to do but still need to feed the kids something substantial and relatively healthy. Muffins have become the breakfast mainstay of our freezer…


  • 1 1/2 cupsall purpose flour
  • 1 cupwhole wheat flour
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 1/4 cupsbuttermilk
  • 2eggs
  • 1/4 cupvegetable or canola oil
  • 2 tablespoonsmaple syrup or honey
  • 1 cupcheddar cheese, shredded
  • 1 cupham, chopped fine


  1. Preheat oven to 350 degrees.
  2. Combine the first 5 dry ingredients in a bowl and stir to combine.
  3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
  4. Add the buttermilk to the egg mixture and stir.
  5. Add the buttermilk mixture to the flour and stir until just combined.
  6. Fold in the cheese and ham.
  7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
  8. Cool on a wire rack and serve.

Accompaniments: Honey or Butter


Whole Wheat Banana Muffins

Whole Wheat Banana Muffins-perfect for breakfast or snack time! These healthy muffins freeze beautifully too!


2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional


  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
  4. Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.


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