Category Archives: Recipes

DIT (Do It Themselves): Mother’s Day Fruit Plates… Help Them to Treat You Right!

by Julie Posted on May 8, 2013

Not to brag, but I am fairly lucky when it comes to my children’s eating habits.  My seven year old is not only willing to try anything, but she actually makes conscious decisions to eat healthy (ok bragging a little).  I’ve seen her bypass  a cookie for a peach, filling my heart with happiness. My youngest is pickier, but at age five she is also making smart choices, though will seldom pass up that cookie.

IMG_2112I’ve never had much trouble getting them to eat fruits and veggies, but when it is dessert time, some coaxing is often in order to keep them satisfied with simply fruit.  It’s my own fault.  I’m a big fan of dessert myself, so it sometimes becomes a bit of a habit until I remind myself to break that cycle.

My favorite way to make the fruit more enticing is toIMG_0982
 make fruit plates. Sometimes they are elaborate, sometimes simply silly.  Regardless – they always get a great response and then gobbled up!  Not only do we enjoy eating them, but they are also a real pleasure to create.  It’s become something of a zen activity for me.

You can only imagine my joy when my little ones began asking me to cut fruit for them to design their own fruit plates!  It’s become quite a hobby for my youngest and I must say she’s got a knack for it.  We often incorporate veggies too.

Now I  really will start bragging.  Last weekend I was awakened twice with fruit plates IMG_2141made with child labor and love.  The one to the right was admittedly made with help from my man – there’s even an egg in the bowl at its center ~ super yum! Perhaps the best part, is when the girls announce themselves proudly and climb into my bed to help me eat their delicious art!

I can’t wait to see what my lovelies create for me next weekend!

Help your kiddos treat you!  Simply cut the fruit the night before and keep it in covered containers in the fridge.  Leave a plate out within their reach and earn yourself an extra 15 minutes or more of sleep!  Proudness and sweetness all around!

Please share any “Do it Themselves” Mother’s Day ideas by commenting below – the more the merrier!

Posted in Breakfast, Crafts, Creativity, Dessert, diet, DIT, DIY, Do It Themselves, Fast Healthy Meals, Food, Gift Idea, Gluten Free, GMO Free, Health, Memories, Mommy Time, Parenting, Parenting Advice, Recipes, Sharing, Snacks, Vegan, Villagers | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

What to Do With… Veggie Peels and Ends – don’t toss ‘em; cook ‘em!

by Julie Posted on May 6, 2013

soup2I try my best to incorporate fresh vegetables into every meal.  Although the extra bits and pieces of these veggies are compostable, there is yet a better use for much of them.  Simply collect them in the freezer until you’re ready to make soup stock, then pop them out and simmer with your other ingredients.  Not only will this give your broth a more well rounded flavor, but because the bits are frozen while still fresh, it will add a healthy dose of nutrients as well.

Most peels and ends can be incorporated.  Mushroom stems, carrot peels and tips (excluding the leafy tops which tend to make the stock bitter), fennel fronds & ends,IMG_2166 celery ends and leaves, ginger offcuts, herb stems,  potato ends and the list goes on –  experiment to see what you like.  I was very happy to learn in a cooking class that onion, garlic, and shallot peels can be used as well and they take the stock to a whole new level of savory goodness!

Do you steam, boil, or blanch veggies?   The excess water you’re left with is halfway to yummy nutritious broth already and can be frozen with your scraps!

Some items to leave out are cruciferous veggies like broccoli, cauliflower, and brussels sprouts.  I’ve put in a bit of cabbage though and it’s worked out fine.  Also, please use your best judgement- don’t add anything moldy or rotten – if you can’t eat it now, freezing will only make it cold and rotten.

IMG_2172I sift through my crisper from time to time and if something is on the cusp of not so freshness I’ll freeze it before it crosses the line of inedibility.   I also like to keep my slightly droopy tomatoes frozen separately to for use in a tomato based recipe.  Of course if you use lots of vegetables and want to make stock right away, you can bypass the freezer and make the stock immediately.  You could always freeze it once it cools down and store it that way too.  I personally like to make large batches of soup, so I collect scraps for a while in the freezer and bust them out when it’s soup time.

Making Your Stock:

When you are ready to make the stock, simply toss your scraps into a stock pot, add some fresh vegetables and herbs, and cover with water in equal amount to the veggies.

For depth of flavor it’s wise to always include fresh carrots, celery, garlic (leave the peels on) and onions (among others) in addition to your peels and bits.  Fresh parsnips add a lovely sweetness as well.

Chicken or other bones add a ton of flavor also, for those who partake.vegetable_soup_stock_cc_marci1994

Bring the whole deal to a boil and then simmer for about an hour – don’t go too much longer or it won’t taste as fresh.

Taste as you go, and season with fresh and/or dried herbs as you wish.

Strain the ingredients out, separating the broth into a new pot for immediate use or to cool before putting in smaller containers for freezing.

I prefer to leave the stock unsalted until I use it in a recipe.  If you wish to salt, do so at the end when the flavor is developed – low sodium soy sauce or liquid aminos are a great option too.

A healthy squeeze of lemon at the end is a nice touch depending on how you’ll use your stock.

If animal products were excluded, the leftover veggies may be composted, taking it full circle!

Do you have a different use for veggie scraps? How about another idea for reusing, reducing, or recycling? Please comment here or email us at contact@takesavillage.net. We’d love to include your ideas in a post!

 

Posted in diet, DIY, Food, Gluten Free, Greener Living, Recipes, Vegan, Villagers, What to Do With.... | Tagged , , , , , , , , , , | 1 Comment

Repurpose Those Chocolate Bunnies ~ Easter Fondue!

by Louise Fenton Posted on April 8, 2013

images-8Still have Easter candy around a week later? After “candy holidays” like Easter and Halloween, I can’t wait to get rid of the stuff for a few reasons: the begging and the pleading, the cavities, the appetite ruining, and most of all my own midnight snacking.

Luckily Easter, at least for us, presents fewer issues than Halloween. Its nice to have some control over what goes into the basket and how much of it. I’m no grinch-bunny though and after having a gang of three year olds around our place for an egg and bunny hunt in the yard, there was plenty of candy left over. And my son knew it.

The following few mornings were the stuff of nightmares. He wanted chocolate bunnies 553752_10151569174216233_872037726_nfor breakfast. He refused all other options. No amount of explanation, negotiation or consolation seemed to make the slightest difference. Despite the screaming, I switched my focus to getting some waffles made, cutting fruit and then… the bunnies. I heated a small sauce pan, added a little coconut oil, two hollow chocolate bunnies, some milk, the little guy helped me stir… and Voila! We had fondue… for breakfast, how decadent and yet efficient.

Now this magical compromise wasn’t an immediate success. Although he helped me prepare the fondue chocolate, once it was served I got a round of, “You killed my rabbits! They’re dead!” and “I want rabbits, not waffles!” We needed some calm down time: a snuggle and reading of Green Eggs And Ham. Then he was ready to try it. Did he like it? Of course he did. In fact, he said he would eat it with a goat or on a boat!

To Make:

images-7For fondue sauce – any leftover Easter chocolate will do. I used a dollop of coconut oil to make it saucier. Butter would work as well. Just melt the oil or butter in the pan, add the chocolate on low heat and stir continuously. As the chocolate begins to melt, add some milk. We used almond milk, but cow’s or rice or soy or hemp would work as well. Berries, grapes and apple slices are great in fondue. Use your imagination and just shove a toothpick in it. I had some gummy bears with vitamin C in them (bulk section at Whole Foods) and put them on the plate as well. They were yummy dipped in chocolate!

Posted in Breakfast, Creativity, Dessert, DIY, Food, Holidays, parent-child activities, Parenting, Parenting Advice, Recipes, Recycling, Villagers | Tagged , , , , , | Leave a comment

Giveaway! The Quick Meal Trifecta- Fast, Healthy, Tasty – Annie Chun’s Noodle Bowls and More

by Julie Posted on March 29, 2013

To wrap up National Noodle Month (yes the delicious guys deservedly have their own month) Annie Chun’s asked me to review their products.  The timing was exceptional, as I had just learned my boyfriend’s old college trick of fancying up and giving a nutritional boost to ramen noodles by simply adding fresh veggies to the noodles before pouring in the hot water.

I have been living in awe and gratitude of this dish and enjoying the many different incarnations I’ve discovered right there within my crisper drawer.  Basic additions of green onions, mushrooms, kale, and carrots are yummy and this combo has become my seven year old’s favorite soup to bring in her thermos to school.  Personally I really enjoy a more complicated flavor; adding some fresh garlic and chunks of ginger (remove ginger after steeping) kicks it up to restaurant level.

765667100806.jpg.preview Enter Annie Chun’s to step it up to a healthier, tastier level.  Their products are all natural with no preservatives or nasty MSG.  I tried the Pad Thai noodle bowl, and being a huge fan of Thai food, I was definitely skeptical and definitely pleasantly surprised.  The peanut sauce was not overly sweet and did not overwhelm the hint of lime I like so much. I took the bowl to work with a container of mixed veggies on the side and had a satisfying and tasty lunch ready in less than two minutes.  It didn’t taste overly seasoned or salty like many ramen noodle bowls I’ve tried in the past, but please note the sodium is 42% of our daily value, so you might want to go light on the salt elsewhere.3D_FN_SobaNoodles-low-rgb.preview

I’d seen Annie Chun’s products at the market before, but had no idea of the variety available and the healthy options included.  The organic Freshpak noodles look fantastic – choose from buckwheat soba, chow mein, or udon.  Being a lover of Asian foods, any of these would be a great staple in my kitchen – healthy dinners in five minutes that my kids and I both love?  Yes please.

I seriously could eat Thai food everyday and not get tired of its well rounded flavors and spice, but I have often lamented about the lack of nutrition available in white flour noodles.  Now I can make a healthier version at home without giving up the fiber or flavor – Annie Chun’s Pad Thai Noodles products_sauces_padthai.previeware made with 100% whole grain,  gluten free brown rice and were named as one of Prevention.com’s 21 healthiest foods.  These are quick and flavorful when prepped with Annie’s bottled Pad Thai sauce (also available in gluten-free), some vegetables, and/ or the meat of your choice.  The bottled sauce is also more reasonable with it’s salt content with 400 mg per serving.

I think it’s fantastic that packaged foods can be this good for you and without added preservatives! Even better, these products are inexpensive and widely available from your local grocer or online directly from Annie Chun’s.

WIN

Annie Chun’s has kindly offered to award two Takes a Village Readers each with a Noodle Prize Pack consisting of:

Annie Chun’s Pad Thai Brown Rice Noodleslo_SpicyChk.preview
Annie Chun’s Gluten Free Pad Thai Sauce
1 Annie Chun’s Noodle Bowl
1 Annie Chun’s Ramen House Noodles

About a $15 value!

I love that these products are so adaptable and look forward to trying more exotic offerings as well!  To win simply enter via Rafflecoptor and comment below with which cuisine’s flavors appeal most to you and why – make sure to let Rafflecoptor know you commented!

a Rafflecopter giveaway

Special thanks to Annie Chun’s for providing samples for my review! 
Posted in diet, Fast Healthy Meals, Giveaway, Gluten Free, Health, Recipes, Vegan, Villagers | Tagged , , , , , , , , , , , , , | 3 Comments

DIY (or die trying) Christmas

by Stephanie Posted on December 21, 2012

Being a stay at home mom has had its advantages.  I’ve been privileged enough to be there to see my boy hit every milestone and spend every night cuddled up to him (yes, we co-sleep).  That’s not to say that there aren’t any disadvantages.  We’ve had to tweak a few things around here so that I can continue to enjoy my special moments.  For example, we are now having to live on just my husbands salary alone and we’ve had to make quite a few cuts in our budget.  Gone are the days when we’d eat out a few times a week or pick up a few unnecessary items just because they were cute.  I’ve had to get creative with our budget to still be able to afford a few little luxuries.

 

Take Christmas gifts for example, I know that I could easily explain to my family (all 100 of them, ok, I’m exaggerating, but I do come from a very large Mexican family) that gifts christmas_sack_of_giftsfor all of them just aren’t  going to happen this year.  To be honest, I should have cut many of them off years ago.  I have quite a few nephews and nieces that are in their 30′s and would understand if I skipped their gifts.  After all, isn’t Christmas more about the kids anyway?  So this year I’ve decided to still buy the kids presents and make gifts for many of the adults.  I’ve made plenty of things in the past; my poor family members have had to tolerate all my crafty phases.  I still remember a few funny glances I got from my nephews when they opened up the scarves I knitted them a few years ago. Let’s just say, heavy scarves aren’t a necessity for southern Californians (in my defense, I was living in NYC at the time). I myself have always preferred to get handmade gifts. There is nothing more special then someone taking the time to pour their heart and talent into a present for someone they care about.  I cherish every handmade item I’ve ever been given.

So I’m taking to the internet to find some great DIY ideas.  I’m thinking, baked goods, condiments, marinades and maybe some very easy crafts (I do have a 6 month old after all!).  I’m ready to pour my heart into some gifts for those I love.

A few months ago, I got a huge bunch of kale in my organic vegetable delivery and I was
curious to find a new way to cook it. I did a google search for “kale recipes” and up popped cookieandkate.com.  Cookieandkate.com is an amazing food blog that shares the fun and funny adventures of Kate (a twenty something vegetarian) and Cookie (her sweet dog) all the while sprinkling in some fantastic recipes.  This food blog has probably been my favorite this year for healthy recipes.  Not only is the photography beautiful but every recipe on this site is vegetarian and made with 100% whole grains so it’s easy to overindulge and not feel too guilty.  I get a kick out of reading Kate’s posts and since finding the site I’ve experimented with about  6-7 of her recipes. Her recipes are pretty easy to make and I love that you don’t have to drive all around town going to specialty stores to find the ingredients.  I already had everything I needed already in my pantry.   The recipes are fantastic! I have yet to be disappointed.  Some were so good I’ve actually made them twice, so it’s only natural that Kate’s blog would be the first place I look to for inspiration.  She did not fail me.
Kate has a direct link to all of her recipes and wouldn’t you know it – the baked goods section is right on top!  Smart move Kate!!  With recipes like, Pumpkin Pecan Polvorones (Mexican Wedding Cookies),  Heavenly Lemon Blueberry Scones and even Dark Chocolate Zucchini Brownies, what’s not to love?  Kate has gotten me inspired to get started on some yummy and healthy goodies.  Thanks Kate!!

I’m sure there are few crafty folks and awesome foodies out there that are dying to share some great ideas for DIY Christmas gifts. C’mon, I know you wanna!  Please feel free to share those ideas, or even photo’s in our comment section, I’m dying to hear what you got!

*Photo credit: last 3 from CookieandKate.com

 

Posted in Crafts, DIY, Food, Gift Giving, Gift Idea, Holidays, Memories, Recipes, Villagers | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Giveaway! Power Up Your Snacks with Navitas

by Julie Posted on May 22, 2012

In some circles (mainly the one consisting of my 4 and 6 year olds) I am known as the snack lady.  I am a huge advocate of healthy nibbles throughout the day, and all of the benefits they have to offer my girls and myself, especially mood improvement and increased brain function.  Personally, I feel much more balanced eating small meals interwoven with nutritious snacks rather than gorging on three gut-busting squares each day.

Aside from the notable health benefits, there is a definite convenience factor.  My girls and I have an unconventional schedule, more of a non-schedule really.  As much as I love to cook, it’s not always an option to have a meal ready at a scheduled time, or even when we’re super hungry.  Our lifestyle lends much better to nutritious items that are ready and waiting between meals.  

If you’ve ever encountered a hungry, grumpy toddler, the necessity of instant access to a quick bite is easy to comprehend.  I learned when my girls were small(er) that it is a great idea to carry a bag of healthy snacks, much like a doctor carries her med-kit, in a “break in case of emergency” style.  This makes it simple to keep everyone satiated, revive a crabby kid (or mom), and gives us a leg up if we are somewhere that offers nothing but empty calories or outrageously priced food.

Whilst on my never-ending search for healthy goods, I encountered superfood Power Snacks by Navitas Naturals.  These are no joke!  Available in Blueberry Hemp, Citrus Chia, and Cacao Goji (my favorite), these squares have a dense, brownie-like texture and a subtle sweetness.   The sweet note comes not from sugar, but from date paste and each plant-based ingredient, such as cacao, maca, chia, and camu-camu, has a purpose.

I am a huge fan of functional foods ~ who wouldn’t be when they taste as good as they make you feel?  Navitas Naturals Power Snacks are 100% pure superfoods and natural whole foods that are certified organic, vegan, raw, and gluten-free.

Navitas Naturals is a certified organic, green company based in Northern California.  They are “committed to socially and environmentally responsible business practices. We source our premium functional foods through direct partnerships with farming communities around the world. An essential part of our mission is to create economic opportunities among indigenous people in developing countries, and our support of native agriculture helps expand development of global organic farming practices.”

Navitas Natural products are widely available in stores and also directly from their super informative website, which includes an awesome variety of functional food recipes.

Win Some!

The kind folks at Navitas Naturals are giving one lucky Takes a Village reader a bag of Cacao Goji Power Snacks and a bag of Blueberry Hemp Power Snacks, an $18 value!

To enter, simply visit Navitas’ website, explore the colorful superfood icons at the bottom, and comment below with which interests you most and why.  For additional entries see below!

a Rafflecopter giveaway

Thanks to Navitas Naturals for providing delicious samples for my review!
Posted in diet, Food, Giveaway, Gluten Free, natural, organic, Recipes, Vegan, Villagers | Tagged , , , , , , , , , , , , , , , , , | 14 Comments

Custom Kumquat Salsa: Make it Yours!

by Stephanie Posted on February 14, 2012

As I sit here looking out into my garden I see that my Kumquat tree is starting to look really loaded down with those yummy looking little oranges.  Usually I’d get really excited about making a marmalade or even a cake, but –alas– my dreaded gestational diabetes is getting in the way this season.  So, I started scouring the internet looking for something to do with my kumquats that doesn’t include tons of sugar.  In my search I found a great recipe for kumquat salsa at Simple Recipes.  The recipe is as follows:

INGREDIENTS

  • 2 cups chopped cleaned and thinly sliced kumquats
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp olive oil
  • 1/4 teaspoon red pepper flakes
  • Dash of cayenne pepper
  • Pinch of kosher salt

METHOD

Combine all ingredients. Add more or less red pepper & cayenne to desired heat. Let sit for 1 hour for the flavors to blend fully.

Makes about 2 1/2 cups of salsa.

Great served with steak or seafood such as halibut, black sea bass, or salmon.

That all sounds fantastic doesn’t it?  But I’m one if those people that loves to mess with recipes, especially if it’s something like salsa.  I make a few kick ass salsa’s, so this is one area that I’m pretty confident in.

So, let’s get jiggy wit it:

Instead of red peppers flakes – let’s add a diced jalapeno (a habanero would be great if you like your salsa spicy).  I may even add some diced avocado because I really like the way the flavor tends to wake up when added to citrus.  The fun thing about salsa is that you can mold it into what ever your little heart desires.  If you choose to have a sweeter salsa maybe add some more fruit. Pineapple would probably work great.  Looking for something more savory? How about adding corn, or black beans?  The possibilities are endless.

I’m sure most of you could easily come up with a fews ways to make this recipe your own, so have at it!  Let me know if you create a super magical kumquat recipe.  Don’t be greedy; I just shared my tips with you!  Now get out there and have some fun with kumquats!

Posted in diabetes, diet, Food, Gluten Free, Recipes, Vegan, Villagers | Tagged , , , , | 4 Comments

Chocolate + Vegan + Gluten Free = Delicious (Seriously)

by Rachel Posted on February 8, 2012

This chocolate cake is inspired from Chef Sergio at Xinalani Eco Resort in Mexico.  This cake is divine!   Originally specified to use regular flour, I have altered the recipe to be Gluten Free.  Not only is it GF, but also Vegan.  The cake tastes incredible and the texture is perfect, yes even for a GF and Vegan Cake.  All you need to do is add your favorite icing and you are ready to knock the socks off of all your friends and family.

Chocolate cake

    serves 12

2 ½ cups Almond Flour

1 ¼ cup coco powder

2 ½ cups sugar

2 ½ tsp baking  powder

1 ¼ tsp baking soda

1 ¼ salt

1 tsp guar gum

12 oz firm tofu

1 ¼ cup soy or almond milk

½ cup canola oil

½  Tbs vanilla

1 ¼ cup water

2  bananas

Preheat the oven to 350°.

In a large bowl mix all the dry ingredients and set aside.

Put all the wet ingredients,  except for the oil, together in a blender and mix well.  Add the oil a to the dry ingredients, then add the wet mixture and incorporate all the ingredients together.

Spray your cake mold with cooking spray to save it from sticking. Bake for about 40 minutes.

Posted in Dessert, Food, Gluten Free, Recipes, Vegan, Villagers | Tagged , , , , , | Leave a comment

Ready for Something Juicy?

by Rachel Posted on January 13, 2012

The benefits of juicing fruits and vegetables are undeniable.  I chose to start juicing after many months of feeling run down and just all around unhealthy.

I had recently watched the movie Fat, Sick and Nearly Dead (a must- see for everybody) and I was inspired.  I started really thinking to myself that I wasn’t getting the nutrients I needed, and I had to make a change immediately.  So, I went to Wal-Mart (no endorsement here!) and bought myself a Jack LaLanne Power Juicer for $99.  Wow!   Best $99 I have ever spent in my life!  I loaded up my fridge with as many dark leafy greens as I could, and started on my journey.  It has been 3 weeks and the changes in my life are drastic and measurable.

What are the reasons for juicing?

  • If you are like many of us you don’t eat enough fruits and vegetables.
  • If you do eat enough veggies, you probably consume the same veggies over and over again.
  • The benefit of juicing is an instant variety in what you would “normally” eat.
  • Juicing allows you to get all the micronutrients you need in the most efficient manner possible.
  • Juice is digested in the body immediately.
  • Once your body is receiving all the micronutrients it needs it can start clearing out the junk in your system and start rejuvenating your insides.

And the reasons for choosing particular veggies?

  • Dark leafy greens are filled with vitamins and minerals and cancer fighting agents.
  • Dark leafy greens keep your eyes, bones and muscles working at their top speed
  • Celery is a natural diuretic filled with potassium that can help maintain healthy blood pressure
  • Cucumber juice is considered a purifier for the body, helping your to heal inside and out.
  • Beets are great for blood purification

Every morning I make a mean green juice:

4 stalks of collard greens

3 or 4 small celery stalks

1 green apple

handful of spinach or romaine

1/2 lemon peeled

1 cucumber

It is amazing ~ not gross.

And for my afternoon elixer:

4 carrots

1 red apple

1″inch piece of ginger

Oh yeah, this one is a pick me up feel good drink!

 This is just the beginning. The possibilities are endless of the juices that you can come up with to help keep your engine running smoothly.  I’ll keep you posted!

 

 

Posted in Food, Health, Juicing, natural, organic, Recipes, Villagers, vitamins | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

The Many Faces of a Flapjack

by Julie Posted on December 5, 2011

I am very lucky to have two little cuties with voracious, generally non-picky appetites.  However, we all have our days.  On such days, I am grateful for the versatility of the pancake.

This breakfast staple has been enjoyed since prehistoric times, though it looked and tasted much different from it’s modern relatives.  An archived first century recipe indicates it would have been more omlette-esque.

Pancakes have been enjoyed around the world for centuries in varied forms.  Of course we have our crepes compliments of the French, while the Dutch whip up delicious  pannenkoeken, eaten for dinner and filled with various sweet and savory goodies.  Japanese okonomiyaki are made from flour, egg, cabbage and a variety of ingredients.

pannenkoeken

I could go on all day about international hotcakes and have squandered much of my morning making myself hungry reading the fascinating history of pancakes on Wikipedia and the amazing Food Timeline.  No, I’m not being sarcastic; I love this stuff!

Anyway, this is about my breakfast table, not Japan’s or France’s.  Sometimes it takes some creativity to capture the busy attentions of children.

Pancakes are like the open canvas of morning food.  Adding fruit is always a nice twist, or the occasional chocolate chip.   Going seasonal is always a nice touch… pumpkin pancakes were a big hit this Fall, plus they’re chock full of vitamin A.

A complete protein, pancakes are pretty nutritionally sound, even when made from a mix.  They are a decent source of calcium, iron, and other vitamins.  They can also be deliciously doctored to include further benefits.   The aforementioned fruit additives provide obvious advantages.  Nuts are a great choice, also contributing to texture.  I add a handful of flax seeds to any flapjack recipe; a nutritional bonanza for the whole family, which are fairly undetectable by the pickier crowd.  We sometimes go au naturel and forgo syrup altogether or sprinkle with a bit o’ powdered sugar.  When we do use maple, we put it on the side to dip, avoiding soggy pancakes and/ or sugar shock.

Then, of course, there is the easily altered shape, add some mouse ears or whatnot… tried and true classic.  I have recently concocted a pancake strawberry jelly sandwich, which was a huge hit with the three year old and, as an added bonus, was portable for the ride to school!

BUT, what I feel was my greatest smaller than silver-dollar success, was my recent incorporation of flapjacks into my girls’ imaginations.  They were very much embedded in Barbieland on a certain morning, so I made itty-bitty doll sized  pancakes for their plastic friends to enjoy alongside my happy girls while they devoured their own kid sized-stacks!

For some over-the-top ideas check out Jim’s Pancakes, a site devoted to some pretty impressive pancake art ~ giving me something to strive for!  Oh my!  He even wrote a book!

Ok, enough!  I have to go warm up the griddle. Please comment with other ideas to make the glorious pancake even more fabulous!

Posted in Breakfast, Food, Recipes | Tagged , , , , , | 3 Comments