Mary's Corner

The Veggie Fairies are experts at finding the best recipes with hidden veggies and healthy benefits for kiddos!  Soup is one of the best ways to hide those veggies beneath delicious flavors!!

Creamy Tomato Soup

Recipe by Our Best Bites! 

1 T reserved oil from sun-dried tomatoes, or olive oil

1 C chopped onion

¾ C shredded carrot

4 cloves garlic, minced

1 tsp sugar

1 tsp kosher salt

1/4 tsp pepper

1 Tbs dried basil

1/2 tsp dried oregano

2/3 C sliced sun-dried tomatoes, packed in oil

2 (14.5 oz) cans diced tomatoes, undrained

1 (14oz) can chicken broth

3 oz reduced fat cream cheese

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion,  carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer.  Cover pan and simmer for 30  minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.  You could also add cream cheese directly to the pot and use an immersion blender to combine.
5. Add additional salt and pepper to taste and then divide soup among bowls.  Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

This delicious soup is so filled with flavor but also filled with tons of veggies.  We love to eat this soup with some grilled cheese sandwiches.  This makes for a perfect meal that all our kids just love!!

Enjoy!!

~Mary

P.S.  Email me at mary@poopoofairy.com!

The Veggie Fairies are back with some yummy goodies that have limited or no sugar!!  Yes, it is possible to have a treat without the sugar!!

Healthy Ice Cream Sandwiches (Strawberry Banana)

Thank you Divas Can Cook for the yummy recipe!  

Ingredients:

• 5 ripe bananas
• ¾ cup sweet diced strawberries (can use other fruits)
• 11 sheets of graham crackers (I used Organic cinnamon sugar & chocolate)

Directions:

• Slice bananas into disk.
• Place in a single layer on a baking sheet lined with parchment.
• Freeze for 2 hours or until frozen.
• Place banana slices in a food processor and blend until creamy.
• Scoop banana into a large bowl and fold in dice strawberries.
• Line an 8 x 8 dish with parchment paper.
• Spread banana mixture into the pan in an even layer.
• Cut banana mixture into squares (use a graham cracker as a pattern)
• Assemble ice cream sandwiches.

Wrap in plastic wrap and place in a freezer bag to store.

Homemade Healthy Fruit Snacks

Ingredients:

2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange, but I definitely prefer the lemon!)

2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)

1 – 2 Tbs honey

5 Tbs gelatin

Directions:

1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.
2. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote.
3. Turn the heat off, and quickly whisk in gelatin one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps.
4. Puree mixture using a immersion blender or small blender
5. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.

3 Ingredient 1 Minute Flourless Chocolate Cake

Just 3 Ingredients (or four if you add the zucchini!) and one minute is needed to whip up this delicious moist, fluffy and satisfying chocolate cake!

Ingredients:

• 1 small extra ripe banana (almost brown is perfect)
• 1 small egg (for the vegan option, use 1 flax egg)*
• 1-3 T dark cocoa powder (I like a rich taste and usually go 3 T)
• 1/4 cup zucchini, chopped (optional)
• 

Directions:

1.  In a high speed blender or food processor, pulse the banana, egg, cocoa powder and chopped zucchini until a very fine batter is formed.

2.  Grease a small cereal bowl or mug very well.  Pour the batter in there and cook in the microwave for 60 seconds or longer, depending on desired texture.

3. Top with fresh berries and whipped cream!!  Yum!

All these delicious sugar free goodies are tried and true in my home!!  It feels good to feed my kids these treats knowing that they are not terrible for their growing bodies!!  Don’t get me wrong, we eat plenty of sugar (sadly); it’s just nice to take a break from it every now and then!

Enjoy!!

~Mary

I love to hear from you.  Email any thoughts, questions, comments to me at mary@poopoofairy.com!

The Veggie Fairies are back with another yummy meal with hidden, healthy benefits!

Quinoa Enchilada Casserole!!

Ingredients:

1 cup quinoa

1 (10-ounce) can mild enchilada sauce

1 (4.5-ounce) can chopped green chiles, drained

1/2 cup corn kernels, frozen, canned or roasted

1/2 cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese, divided

3/4 cup shredded mozzarella cheese, divided

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced

Instructions:

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.               

This is such a versatile and delicious, healthy meal!!  We love to eat these like tacos.  We put some of this yumm-o casserole on a small wheat tortilla, then add shredded lettuce, sour cream, tomatoes, and avocados.  My husband of course likes to add hot sauce!  My kids will eat two or three of these tacos!  And my baby eats the casserole with a spoon.  It is definitely a winner for all!

Enjoy!

One childhood hurdle is learning to eat healthy!  Let’s face it, eating vegetables and other healthy foods is not something a child always looks forward to.  Luckily, the Veggie Fairies at Helper’s Hollow know just how to make eating healthy fun and even tasty. 

Along with the Veggie Fairies, I would love to share some of the most helpful, healthy and delicious recipes for snacks and meals that we have found that kids will love!!

I’ll start with a family favorite!  This is a dinner that all my kids (including my almost 2 year old) love that has lots of hidden veggies and healthy foods!!

Thank you to Our Best Bites for the amazing recipe!!

Black Bean Soup

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

1 lime

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

 Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. 

Enjoy!!