One of our favorite things about the holidays is decorating cookies with the family. While sugary buttercream frosting is delicious, we wanted to test out some healthier alternatives. Below you'll find a few options from Chef Aaron Holliday for a healthier holiday tradition.
Coconut Cream Frosting (dairy free, gluten free)
2 cans coconut cream (not coconut milk)
1/3 cup sweetener of your choice (maple syrup, powdered sugar)
2 tsp pure vanilla extract
1. Chill coconut cream in can for at least 24 hours
2. Turn can upside down and open from bottom. Pour off coconut milk (save it for smoothies) so you are just left with the cream.
3. Add coconut cream, sweetener and vanilla to bowl of stand mixer
4. Beat on high until well mixed and fluffy
5. Add frosting to Little Green Pouches for easy, mess-free cookie and cupcake decorating
If you want to flavor or color your frosting naturally, add fruit and/or veggie purees to the frosting. Blueberries, beets, and carrots all provide great color and some extra nutrients.
Oh, chia seeds how we love you. You have more omega 3’s than salmon, more potassium than bananas, more calcium than milk, and are loaded with antioxidants, and you're also a complete protein.
Store-bought chia seed drinks, though? They are so tasty, but also so pricey. Once you realize how easy they are to make yourself, you may never go back to buying them. Here's how to make them.
2 cups of tart cherry juice (or the juice of your choice such as pomegranate juice)
2 cups water
6 TB chia seeds
1. Warm water, add to cup with chia seeds.
2. Stir well until chia seeds start to expand. Cover and put cup in the refrigerator. Let sit overnight.
3. The next day, stir juice into chia seed gel and mix well.
4. Pour into Little Green Pouches and store in fridge.
'Tis the season for all things pumpkin, so we've put together our favorite pumpkin recipes for fall.
February is National Cherry Month. While it may not quite be cherry season, cherries are fabulous, so why not start the celebration early? We probably have George Washington to thank for that! Cherries are packed with nutrients and are delicious, so let's celebrate them. Plus, we always have frozen cherries in our freezer for snacks, dessert and smoothies.
The Environmental Working Group recently removed cherries from the Dirty Dozen list, meaning they no longer are one of the foods grown with the highest level of pesticides. For more on the Dirty Dozen and Clean Fifteen, click here.
Cherries are loaded with nutrients, including calcium, iron, Vitamin C, potassium, fiber and melatonin. The melatonin in cherries promotes brain health and also helps regulate our body's internal clock. This means it helps determine just when we wake up and when we fall asleep. So, if you little one's body clock seems to be a tad off, a sweet cherry puree might help get things back on track. Cherries, like their relatives (apricots, peaches and plums) have a laxative effect, so if baby is constipated, cherries may help get things moving.
Babies may begin to eat Cherries at about 8 months of age or sooner with the ok of your pediatrician. Cherries are not highly allergenic, however, cherries do contain pits and a rather thick skin. Young babies may not be able to properly digest cherries earlier than 8 months of age and if you wish to add them to baby food earlier, do be sure to thoroughly blend them!
Here's some of our favorite cherry recipes:
We all know and love the crock pot for its magical powers to make comfort food for the whole family. But have you ever thought of using it to make homemade baby food?
These tasty baby food recipes freeze great and are so simple they almost cook themselves! With just a few minutes of prep, healthy meals can be ready for baby in time for breakfast, lunch or dinner.Here are 5 crock pot baby food recipes to get you started.
Tell us...What are your favorite slow cooker baby food recipes?
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