Deceptively Delicious - Jessica Seinfeld [13]
Along the way, I’ve come up with a few guidelines (although of course each family has its own set of rules):
1. I try not to be ambivalent or apologetic about my rules.
2. I always explain my reasons.
3. I point out that all families eat differently, and that every household has different rules. Some make kids happy, some mad; but rules are made to keep kids safe and healthy.
4. I empathize with their feelings, but I don’t give in. I find that this reassures them, and it confirms my credibility and consistency.
Scrambled Eggs
(WITH CAULIFLOWER)
The cauliflower puree simply “melts” into the fluffy eggs.
Prep: 3 minutes • Total: 6 minutes • Serves 2
2 large eggs
4 large egg whites
¼ cup reduced-fat sour cream
½ cup cauliflower puree
2 tablespoons grated Parmesan
Pinch of salt
Nonstick cooking spray
1 teaspoon olive oil
1. In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2. Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.
Joy: Hidden cauliflower puree provides kids with half of the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!
Banana Bread
(WITH CAULIFLOWER)
This treat works all day long—my kids like it for breakfast, lunch, snacks, or dessert. If you’re out of cauliflower puree, add one more banana. For an extra-special treat, sprinkle batter with the streusel topping.
Prep: 10 minutes • Total: 70 minutes • Makes a 9x5-inch loaf, or 2 mini loaves
Nonstick cooking spray
¾ cup whole-wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup firmly packed light or dark brown sugar
¼ cup canola or vegetable oil
2 large egg whites
1½ cups banana puree
½ cup cauliflower puree
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Coat a 9x5-inch loaf pan, or 2 mini pans, with cooking spray.
2. In a bowl or a zipper-lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using. Set aside.
3. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined.
4. Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.
Julian: I spread peanut butter on this. Yum.
Pancakes
(WITH SWEET POTATO)
Sweet potato puree both sweetens and boosts the nutrition of this simple, quick breakfast.
Prep: 3 minutes • Total: 6–10 minutes • Serves 4
1 cup water
½ cup sweet potato puree
¼ teaspoon cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 tablespoon canola or vegetable oil
Pure maple syrup, for serving
1. In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.
2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using ¼ cup batter for each pancake.
3. Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side,