Butternut Squash Cupcakes

October 13, 2012

Winter squash is a staple of fall and winter produce. It’s tough skin and hard flesh makes it a perfect cold weather crop and it’s plethora of vitamins and minerals makes it a healthy fall treat.  The fun part about winter squash and pumpkins is they can be used in both savory and sweet dishes. One of my favorite squash dishes is a staple in Chef Josh Ingraham, the Executive Chef of the Dunkin Donut’s Center’s, Christmas kitchen! Maple roasted butternut squash, wrapped in sage and bacon is seriously to die for and so easy! I’ll try to get him to post his famous recipe!

I am a huge fan of Jamie Oliver’s cooking; he cooks so rustic and true to home. His cooking has finesse but isn’t fancy. One of my favorite recipes of his are his Butternut Squash Cupcakes. Unfortunately, they can be a bit heavy! A ton of oil, fatty dairy and white flour make them not something I want to bake on a regular basis. So I decided to try and make them suitable for Hippie Babies and I think I did alright. Here’s what I came up with:

Healthier Butternut Squash Cupcakes:

Makes 23-24 cupcakes

14 oz butternut squash, cubed with skin on

2 ¼ cups of light brown sugar

4 large free range eggs

1 tsp kosher salt

2.5 tsp baking powder

1 ¼ cup AP Flour

1 cup Whole Wheat Flour

¼ cup ground flax seed

1 tsp apple pie spice (or cinnamon)

½ cup apple sauce

¼ cup olive oil

1 cup organic vanilla yogurt, strained

1 orange, zested

1 lemon, zested

1 tbsp lemon juice

1 vanilla bean or 1 tsp vanilla extract (I promise the vanilla bean is worth it!)

2 tbsp powdered sugar

Preheat oven to 350.

In a food processor, process the butternut squash until well chopped up. (You will need to constantly scrape down the side of the bowl.)  Add in the brown sugar and eggs and pulse for a few seconds. Add in flours, flax seed, salt, apple pie spice and baking powder and a pulse a few more seconds. Last, add in the apple sauce and olive oil until well blended.

Divide the batter among muffin pans lined with cupcake paper. Bake for 20 minutes or until a skewer poked in the middle of the cupcakes come out clean.

While the cupcakes are baking, make the icing. Mix together the yogurt, vanilla bean, lemon zest, orange zest, powdered sugar and lemon juice.

Cool the cupcakes on a rack until cool to the touch. Top the cupcakes with icing and serve for a healthy treat!

What I Secretly Loved About Being Pregnant...

Me and My Love at Papago Park, Phoenix, AZ, exactly two days before my water broke!

Being pregnant definitely has its up and downs. For instance, I am pretty sure I had a fire torch in my chest my whole pregnancy and of course baby always wanted spicy Thai Food! Heartburn was the absolute worst. Restless leg syndrome keeping me up the last 2 months and being nausea every day for 15 straight weeks was by no means fun. Pregnancy led me to hate some of my former favorite foods and made me fall in love with some new ones. The smell of ramen noodles now turns me off in a second; I can’t even be in the same room with it!

                 

Then there are the things all moms love while they are pregnant. They love their glowing skin, the flutter of the baby kicking inside of them, picking out baby names and online shopping in the middle of the night. (You know you did that too!)

              

I read an article the other day with a title along the lines of, 15 Things You Never Say to Pregnant Woman. While most of them I agreed with, such as telling a pregnant woman her life is now over and to live it up now, there was one in particular I actually secretly loved while I was pregnant.

                

I loved when people told me how big I was! When I was 30 weeks pregnant, I got on the city bus in Phoenix and 3 people moved for me saying I looked like I was going to give birth that minute. I later went home and complained about it, probably even put it on face book, but secretly, inside I loved it. I loved knowing there was a growing baby inside me and my giant belly was what signified that! Yes, I felt huge, my back hurt and it was hard to walk without looking like a duck. But there was still a special feeling when people talked to me about my belly, even if it was to tell me how big I was. I was constantly asked if I was having twins and people always were surprised when I told them my due date because they didn’t think I had that much longer to go. I may get scrutinized for this secret love of mine, but that’s ok! I gained 35 pounds when I was pregnant, which in retrospect was over a third of my pre-pregnancy weight. But it was the most amazing 35 pounds I will ever gain and I would do it all over again, even if it means strangers on the bus thinking my water was going to break on their feet.

                 

What was your favorite part about being pregnant?

Farmers Markets and Quinoa for Breakfast

I've said before how the produce in the fall is my absolute favorite. My sister, E and I went to our neighborhood farmer's market this weekend to check out the harvest. Not being too far into Autumn there was still an abundance of apples, squash, eggplant, greens and pumpkins!

Shopping at your local farmer's market has a plethora of advantages. Often prices are lower than those in the supermarket since there are no shipping or packaging charges. Also you can get to know your farmers and get a better understanding of where your food is coming from and what type of practices they use in keeping your food safe and healthy. Many small local farms don't have the money or time to get certified organic but still abide by those standards, so get to know a little bit about your produce, meats and cheeses. Bringing your children to the farmer's market may also spark there interest in eating a little healthier. I bring E in a backpack and let her look, touch and taste whatever she can. She may be a little young still to connect the dots but, getting them involved at a young age by letting them help choose the vegetables for the week could jump start a life time of healthier eating. Farmer's markets also usually boast crafts, baked goods and food vendors which can be a lot of a fun! Be sure to always pick up something you've never tried before you may find a new favorite. Also be sure to bring small bills and your reusable bags! (They will love you for it!)

From the market, we brought home, apples, tomatoes, sweet potatoes, a Halloween cookie and a sugar pumpkin. I decided tonight to get a little creative with the apples and some quinoa I still had in the pantry.

You've heard me talk about quinoa before. The super seed, a complete protein, loaded with vitamins and mineral, but did you know you could eat it for breakfast? Here's my take on oatmeal, quinoa style!

Apple Cranberry Cinnamon Quinoa Oatmeal

1/2 Apple, peeled, cored and diced small (Granny Smith, Macintosh, Honey Crisp, any cooking apple)
1/4 Cup Dried Cranberries
2/3 Cup Quinoa
1 1/3 Cup Water
1 Cinnamon Stick
1/8 tsp Nutmeg
2 Tbsp Brown Sugar

Your choice of milk for serving.

Put water and quinoa in a medium pot and bring to a boil. Add apples, cinnamon stick and nutmeg. Lower the heat to medium and keep at a simmer. Cook for 10 min and add the dried cranberries and brown sugar and stir. Continue to keep at a low simmer and cook for an additional 10 minutes until quinoa is soft but still got a little bite and water is absorbed. Portion "oatmeal" into appropriate size containers for your toddler (or just go ahead and eat some yourself!) and keep refrigerated until serving. When ready to serve heat in the microwave with milk, to the consistency you like and eat!

The Heart of Autumn

Me in an Apple Tree, ironically 4 years ago yesterday in Windham, NH.

 Russell Orchards in Essex, Massachusetts

Fall evokes a feeling in me I cannot begin to describe. Autumn brings about so many memories of warmth and self-comfort. In my opinion, the definition of Fall should be “the time of year that calms our heart, warms our soul and spices up our life.” As a new mom, I can’t wait to share this feeling with my daughter. Carving pumpkins, apple picking, drinking cider, and visiting the farm as a family makes it all the better. Russell Orchards in Essex, MA is my favorite apple orchard. I have some pretty fond memories there. Eating cider donuts, sampling apple cider and visiting the petting zoo are some of my favorites. In close second would have to be Smolack Farms. I worked there one October making cider donuts for field trips that came the next day. I got to be there by myself after hours and fry off hundreds of cinnamon sugar coated pillows of heaven. There may have been a few that fell off the belt, if you know what I mean!

Fall harvest is by far my favorite of the year. In early September you have the last of the corn and tomatoes from summer. Late September starts apple season and October brings squash and pumpkins for carving and eating. Apples are a great source of fiber for the body. Having an apple as a snack makes you feel full for not a lot of calories. Also, one medium apple is considered one serving of fruit, which sets you up for a good day of fruit intake. Pumpkins and other orange squash such as butternut, acorn and hubbard contain the antioxidant beta carotene which translates as vitamin A in the body. They also contain lutein and zeaxanthin, also antioxidants that contribute to retinal health. Iron, zinc and fiber are also worth mentioning. So use apples and winter squash in whatever you can this season! (Don’t worry I will be posting recipes throughout the season.)

Don’t forget about the fairs! Fairs make me think of middle school. We went every year to either the Topsfield or Deerfield Fair in Massachusetts and we always ate way too much food and bought really dumb things. But that was the fun of it, the fun of being a kid, it doesn’t matter! As an adult you learn to control yourself (but a little indulgence won’t hurt.)

I know this wasn’t a typical post of mine but I had to let you know my love for Autumn before I could go about the rest of the season testing recipes and such. Just know that all my heart and soul goes into my fall recipes and I hope to enlist E to help me this year since we are in Florida and don’t get to do some of my favorite Fall activities. There is absolutely nothing like Fall in New England. I miss it! How do you spend your fall? What’s your favorite fall time recipe?

For all you New Englanders, put a on a sweater, grab a cup of cider and pick an apple for me, won’t ya?

Happy Autumn Everyone!

For the love of...convenience!

Obviously, I believe that whenever humanly possible you should make you and your family’s meals and snack from scratch. But, there are always those days that we are just too busy, too tired or just don’t feel well enough, to cook. For those occasions, there are some pretty healthy (and tasty) convenience foods out there, but beware there are many foods on the shelves that boast being healthy but really are loaded with junk. Here are some of E and I’s favorite convenience foods.

Plum Organics Tot Bistro Bowls

These bowls are pretty new, they just hit the shelves at Target the other day and I can’t find them online anywhere but E loves them (and so does mama)! She has tried the beef, mushroom and barley as well as the chicken, corn and quinoa bowls and has devoured both. These are great protein and vitamin rich meals, relatively low in sodium for those days you just don’t have the time or resources to make lunch. Quinoa is a grain loaded with protein, the essential amino acid lysine, and B vitamins, iron and magnesium. Barley, also a cereal grain, has a good amount of protein, iron and vitamin B6. The bowls also have organic vegetables and organic proteins making them a pretty healthy and satisfying meal. They sell for $3.29 at Target, which is pretty pricey, which is fine since these are only used as back up.

Stonyfield Farms YoToddler Yogurt         

Stonyfield Farms is by far my favorite yogurt and it’s E’s too. Stonyfield Farms is located in Londonderry, NH and is a completely organic, free range farm. Their cows are fed organic feed and have plenty of access to outdoor farm land. YoToddler Yogurt comes in four flavors, pumpkin banana, strawberry banana, raspberry pear and blueberry. The yogurts are great for breakfast or a snack since they contain added fruits and vegetables as well as oatmeal to make for a heartier meal. Yogurt is an awesome source of calcium and protein and children with lactose intolerances can usually eat yogurt since it contains healthful bacteria that love to snack on lactose in the body making it easier to digest. You can get YoToddler Yogurt at pretty much any supermarket.

Ella’s Kitchen Apple Ginger Cookies

I wish I lived in the United Kingdom and had access to all of Ella’s Kitchen’s baby products because they are awesome. When E was on baby foods and we were out I would feed her their organic fruit and vegetable mixes. They have really fun flavors like curries and stews and also make a line of snacks. E’s favorite Ella’s snack is their Organic Apple Ginger Cookies. Made with wheat and brown rice flour and sweetened by apples and spices these cookies aren’t really amazing for you but really aren’t all that bad. These are usually a treat if she is being good at a store or something. These can be bought at Target or online.

Van’s Whole Grain Waffles

Frozen waffles are the ultimate convenience food. You pop them in the toaster and a few minutes later you’ve got breakfast. For E, her favorite waffles are Van’s All Natural Whole Wheat Berry Waffles. Two waffles boast 6 grams of fiber and 3 grams of protein. These waffles contain an 8 whole grain mix containing whole wheat, oats, quinoa, amaranth, barley, millet and dark rye flours. These waffles are really yummy and a good start to the day. A smear of peanut butter will up the protein and make your waffles taste like peanut butter and jelly! You can buy Van’s Waffles at Whole Foods and select supermarkets.

Energy Boosting Lunch for Mamas (and papas, and grandparents too!)

Taking care of child is no easy task. Whether you are a stay at home mom, a working mom or a student you need to be eating the right things to keep your body going all day long, (and sometimes night long!) Since school has started I have tried to pack a healthy, energy boosting lunch to keep my mind working and my energy up throughout my classes and for when I get home. I have been hooked on this cold whole wheat couscous salad. It’s tart, sweet and so light and fresh tasting you will feel like you’re indulging when really you’re eating a lunch filled with fiber, whole grains, protein, antioxidants and vitamins. You’re little one may enjoy it as well. Here’s what you’ll need:

Couscous Salad shown as a side to a pita sandwich made with hummus and veggies!

Cold Whole Wheat Couscous Salad

• 1 cup whole wheat couscous
• 1 cup vegetable broth
• 2 tbsp. julienned sun dried tomatoes (packed in oil)
• 1 tbsp. olive oil (or oil tomatoes are packed in)
• 2 tsps. fresh basil, chiffonade
• ½ cup shredded cooked chicken or cubed tofu, chilled
• ¼ cup fresh mozzarella, diced

• Drizzle of balsamic reduction, to taste

                To make balsamic reduction, in a small sauce pan reduce a cup of balsamic vinegar over medium high heat until it reaches a thick syrup consistency. Keeps pretty much forever.

• Salt and pepper, to taste

In a small bowl combine couscous, sun dried tomatoes, olive oil, basil, salt and pepper. Set aside.

 Bring vegetable broth to a boil. Pour broth over couscous mixture, cover with plastic wrap and let sit for 5 minutes. Uncover the couscous after 5 min and fluff with a fork. Let cool for 10-15 minutes then mix in the chicken or tofu and mozzarella. Drizzle with balsamic reduction to taste. Let chill in the fridge for at least 2 hour. For added crunch and protein feel free to throw in some flax seeds, pine nuts or even toasted sunflower seeds.