Oatmeal Banana Brulee

Recipe Category: Breakfasts: Oatmeal Banana Brulee: By Missy Lapine

Homey, satisfying, nutritious, and super speedy, this fabulous dish lends a sweet start to a school morning. The banana aroma wafting through the house is enough to entice a child to consume this healthy punch of ingredients! Bananas basically add a sweet twist to oatmeal; a boring standby to kids. We serve these in ramekins for an adorable presentation.

*I am providing a sample recipe (inexact) of Oatmeal Banana Brulee by Missy Lapine. You can find the full recipe in The Speedy Sneaky Chef. This dish takes five minutes to cook itself, by the way.

Oatmeal Banana Brulee: (To make 2 servings)

Supplies You Will Need:
1 ripe, peeled banana
1 cup low-fat milk
1/2 cup quick-cooking oats
2 tablespoons wheat germ (or ground flaxseed)
Dash cinnamon and salt
2 teaspoons brown sugar

Process:
Preheat your broiler or toaster oven to high. Mash the banana in a pot. Add the milk, oats, wheat germ, cinnamon, and salt to the pot and bring to a boil. Stir, reduce the heat to low, cover, and let cook for about 5 minutes. Pour into ramekins or small oven-proof cups and spread each with a teaspoon of the brown sugar evenly over the top. (Don't mix!). Place under broiler until the sugar bubbles and a brown brulee has formed over the top. (one to two minutes).

Thank you for viewing this recipe by Missy Lapine. Find the full version of the recipe in The Speedy Sneaky Chef which you can purchase on Amazon, Ebay, and bookstores everywhere. Enjoy!
Thank You!-
Grace Gilbert

Italian Wedding Soup: Family Fave!!!

Recipe Category: Dinners: Italian Wedding Soup: By Missy Lapine

Today when I randomly selected a recipe to make for lunch I had no idea that this recipe would be one of my family's all time favorites. In the Sneaky Chef to the Rescue I found out that this soup wasn't served at weddings, it just stands for the "marriage" between meat and greens! The chicken broth and spices produce a scrumptious soup, and the meatball mixture is absolutely outstanding. The orzo compliments both very well, and we actually tripled the amount called for in the recipe. Kids love pasta, and when they eye something that possesses it, they will be more likely to consume it. Get it?


*Below I have included a sample of the recipe for Italian Wedding Soup. Also below is the Green Puree, which is used in the recipe. Please keep in mind that Missy Lapine was the author of this recipe, and you can find the full, precise extent in The Sneaky Chef to the Rescue.


Green Puree: To make about 2 cups of puree


Supplies You Will Need:
2 cups raw baby spinach (if using frozen, add only 1 cup)
2 cups broccoli (cut into florets)
1 cup sweet green peas, frozen
2 to 3 tablespoons water (use only as needed)


Process:
Rinse the spinach thoroughly. There are two ways to prepare this puree, and below I have included the faster one.

Microwave Version:
Place the broccoli in a microwave-safe bowl and cover with water. Microwave on high for 8-10 minutes. You want the broccoli to be especially tender. Add the peas for the last two minutes of the cooking process. Drain the veggies. Next, pulse the spinach in the food processor, which will reduce it significantly. Add the broccoli and peas, with a small amount of the water. 
Store the Green Puree in the refrigerator for three days, or in the freezer for three months.


One Tip: 
To save your purees, always store them in ice cube trays in the freezer. That way you are able to use them for much longer, and you don't spend a ton of time making the puree for only three days worth. 


Italian Wedding Soup: Produces 8-10 decent servings


Supplies You Will Need:
Meatball Mixture:
1/4 cup oat bran
1/4 cup plain breadcrumbs
1 cup water
1 egg white
1/4 cup Green Puree (listed above)
2 tablespoons tomato paste
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic and onion powder
1/2 pound lean ground beef
Broth:
8 cups chicken broth
1/2 teaspoon garlic and onion powder
1/2 cup orzo (triple or quadruple for even more kid friendly effect)
Optional: 2 tablespoons grated Parmesan cheese for serving


Process: 
Meatballs: (Make sure you prepare these first)
In a large bowl, combine the breadcrumbs and oat bran. Whisk in the egg white, Green Puree, tomato paste, Parmesan cheese, and powders. Add the ground beef and mix with your hands until fully incorporated. (you might see green specks; don't worry, these will disappear once the meatballs are cooked in the soup). Gently pinch off teaspoon sizes of meat to form a meatball. Roll out all the meat into meatballs and set aside.
Broth: (second step)
In a large soup bot, boil the chicken broth and powders over medium-high heat. Add the meatballs and orzo. Reduce heat to a simmer and stir occasional for 15 minutes, until the meatballs and orzo have fully cooked. Ladle the soup into bowls and top with salt, pepper, and grated Parmesan cheese. Serve warm.


Nutritional Facts: (New system)
Per serving: About 1 1/2 cups soup: Calories: 119, Total fat: 4.7g, Fiber: 1.4g, Protein: 12.7g, Sugars: 1.6g                                                              
                                                                                             Green Puree!!!


Thank you for viewing this delicious recipe by Missy Lapine. You can find the full extent in The Sneaky Chef to the Rescue on Amazon, Ebay, and bookstores everywhere! Purchase the book to find all the recipes. Below pictures are featured also! Feel free to leave comments, suggestions, ideas, and questions!
Thank you!-
Grace Gilbert
Pictures Below!!!!!!!!!!!!!


Orzo and Chicken Broth...

Meatballs!!!

Meatball Mixture...

Broth Before Meatballs...

Soup is Simmering...























Finished Product!

Sneaky Smores

Recipe Category: Desserts: Sneaky Smores: Recipe Courtesy Missy Lapine

When you think of healthy foods, smores probably don't come to mind. However, it is possible for those campfires and smores memories to be relived with these healthy cookies. These delicious graham cracker like cookies are smothered in crowd pleasing chocolate and marshmallow, but no one will ever guess that sweet potatoes and carrots are lurking inside that cookie. We devoured these easily, and they are perfect for camping trips or just those days when you are craving a low-cal treat!!!

*Below is a rough copy of Sneaky Smores, featured in Sneaky Fitness by Missy Lapine. If you want to view the full extent of the recipe, purchase the book! I have also included The Orange Puree and The Flour Blend, which are featured in this recipe.

Orange Puree: To Make About 2 cups of Puree


Supplies You Will Need:
1 sweet potato or yam, peeled, and roughly chopped
3 medium to large carrots, peeled, and sliced into thick chunks*
2 to 3 tablespoons water (use only as necessary)


Process: 
Boil the veggies in a medium sized pot covered with water, for about 20 minutes, until very, very tender. Drain the veggies and place in the bowl of a food processor. Puree on high until a smooth puree is formed. (When you puree the veggies, you can use the water in the supplies above). Store this puree in the refrigerator for three days, or in the freezer for 3 months.


Tips I learned While Using This Puree:


1.- Instead of 3 large carrots, use 1 cup of snack-size carrots instead.


2.- Rather than wasting your puree after three days of use, store in an ice cube tray in your freezer!!!




Flour Blend: To Make 3 cups of Blend


Supplies You Will Need:
1 cup all purpose flour
1 cup whole wheat flour
1 cup unsweetened wheat germ


Process:
Combine the flours in a sealed, plastic bag, and store in the refrigerator for up to three months, or until ready to use.


Sneaky Smores: To Make about 24 small cookies


Supplies You Will Need:
1 1/2 cup Flour Blend (listed above)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, softened
1/2 light brown sugar, packed
1 large egg yolk
1/2 Orange Puree (listed above)
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips, divided
1 cup mini marshmallows


Process:
Preheat your oven to 350 degrees. In a large bowl, combine the dry ingredients (Flour Blend, salt, baking soda, cinnamon. Set aside. In an electric mixer, beat the butter and sugar until creamy. Beat in the egg yolk, Orange Puree, and vanilla extract. Combine the dry and wet on low speed. Stir in 1/2 cup of chocolate chips. On a greased baking sheet, place tablespoon size dough pieces. (about 24). (Alternatively, line a baking sheet with parchment paper). Make sure they are about an inch apart. Press your thumb  in the center of each to form a deep indent. Bake for 16-18 minutes, unitl golden brown. Remove from the oven and fill each indent with several chocolate chips and mini marshmallows. Return to the oven for another minute or so, until the decorations are slightly melted. 


Nutrition Facts: (New System)
Per Serving: 1 smore: Calories: 130, Total Fat: 6g, Fiber: 2g, Sugars: 12g, Protein: 1g


Thank you for viewing this scrumptious recipe by Missy Lapine! Remember that you can purchase the full extent by buying Sneaky Fitness on Amazon, Ebay, and bookstores everywhere! Pictures are featured below and leave comments! 
Thank you!-
Grace Gilbert


Some of the Ingredients for The Smores!

Fresh from Part 1 of the Baking!

About to go into the oven for Part 2 of baking...

Finished and Delicious!!!!!!!!!!!!!!

Peanut Better Waffles

Recipe Category: Breakfast: Peanut Better Waffles: Courtesy of Missy Lapine


Raise your hand if your children have ever consumed sweet potatoes, carrots, wheat germ, and whole wheat flour in the morning? Not very few probably raise their hands (aka, none). With this recipe, there is a way for that to happen! These decadent pleasures are made with several tablespoons of peanut butter, adding a special twist you don't expect very often in waffles. We made these with our Mickey Mouse waffle iron, adorning them with a Mickey Mouse image enticing the kids to feast on these protein packed, nutritious gems.


*Below is a sample copy of Peanut Better Waffles, featured in The Sneaky Chef to The Rescue by Missy Lapine. Remember that you can find the full extent of the recipe by purchasing the book. I have also included the Flour Blend and the Orange Puree which are used in this recipe.


Orange Puree: To Make about 2 cups of Puree


Supplies You Will Need:
1 sweet potato or yam, peeled and rough chopped
3 medium to large carrots, peeled and sliced into thick chunks*
2 to 3 tablespoons water (tip- use only as necessary)


Process:
Boil the sweet potatoes and carrots in a pot covered with cold water for about 20 minutes. You want the veggies to be especially tender so that they make a smooth puree. Drain the veggies and place in a food processor with some of the water. Puree until a smooth puree is formed. 
Double or triple the recipe to produce more, otherwise keep in the refrigerator for three days, for three months in the freezer.


Two Good Tips I Learned From This Puree:


1.- You can replace the three carrots with a cup of the smaller snack size carrots.


2.- Don't waste the time you use making the puree! Store in an ice cube tray for a longer effect in the freezer!!!


Flour Blend: To make about 3 cups of Puree


Supplies You Will Need:
1 cup all- purpose flour
1 cup whole wheat flour
1 cup unsweetened wheat germ


Process;
Combine the ingredients in a sealed, plastic bag. Store in the refrigerator for up to three months, until ready to use.


Peanut Better Waffles:


Supplies You Will Need: To Make 4 Jumbo Waffles
6 tablespoons creamy peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons maple syrup


1/2 cup Orange Puree (listed above)
2 teaspoons baking powder
3/4 cup Flour Blend (listed above)


Process:
Preheat a waffle iron to medium high heat. In a large mixing bowl, combine the peanut butter, eggs, vanilla, syrup, and Orange Puree. In another bowl, envelope the Flour Blend with the baking powder. Gently moisten the dry with the wet until just combined. The batter should be thick and maybe even lumpy. Spoon about 1/2 cup of batter onto each waffle iron piece. (These instructions may vary depending on your waffle iron) Close the top and cook until the waffle is lightly golden and crisp, and lifts easily from the grids (5 mins). Repeat with the remaining batter. Serve immediately as the waffles emerge from the iron, drizzled with maple syrup or jam. (alternatively, cover the waffles on a plate with aluminum foil until ready to serve.


Nutritional Facts (New System)
Per Serving: 1 waffle: Calories: 304, Total Fat: 15.6g, Fiber: 4.4g, Sugars: 9.8g, Protein: 13.0 g

Thanks for viewing this recipe by Missy Lapine! Remember that you can view the full extent of this recipe by purchasing The Sneaky Chef To the Rescue on Amazon, Ebay, and bookstores everywhere! Pictures are featured below, and feel free to leave comments!!! Thanks so much!
Thank You and Enjoy-
Grace Gilbert




Our Mickey Mouse Waffle Iron!

The Peanut Better Waffle Batter!!!

Power Pizza

Recipe Category: Dinner section: Power Pizza: Crafted by Missy Lapine

This homey, inviting, satisfying meal hosts three power vegetables, energizing your kids (And you!). If you want to make it even more kid-friendly, bake smaller pizzas, so that the kids can adorn their own personal pan with the optional toppings listed below. Also, I have enclosed a homemade pizza dough recipe below (courtesy of Jamie Oliver) that we enjoy using because of its great thickness and texture. Here is the guarantee: There will be hardly any dishes to wash, because your kids will gobble up every last bit of their pizza! Missy says that you can prepare the pizza ahead of time without baking it, and you can just pop it in the oven when ready to eat!

*Below is the Orange Puree, the White Bean Puree, and a rough copy of the recipe. Please remember that you can always view the entire full recipe by purchasing Missy Lapine's first book, The Sneaky Chef. This recipe is found in the Dinner section. Also below is the pizza dough recipe by Jamie Oliver.



Orange Puree: 


Supplies You Will Need: (To make about two to three cups of Puree)
1 or two sweet potatoes/yams, peeled and roughly chopped
Several medium to large carrots, or about a cup of small snack size carrots
2 to 3 tablespoons water




Process: 


Process:
Place the veggies in a pot, cover with water, and bring to a boil for about 20 minutes, or until very, very tender. You need them to be very malleable, otherwise you will have small pieces of veggies floating around inside the dish. This would reveal the puree.
Drain the veggies and place in a food processor with 2 tablespoons of water. Pulse until you have crafted a very smooth puree. You can add another tablespoon to smooth it out if you must. 
You can store this puree for up to three days in the refrigerator, or store in the freezer in small portions for up to three months. 


*Remember that with this puree, and for all purees of that matter, the less water makes a better puree.


White Bean Puree: (To make about 1 cup of puree)


Supplies You Will Need:
1 15 ounce can of white beans (great northern, navy, cannellini) 
2 to 3 tablespoons water


Process:
Drain the beans and pulse in the bowl of a food processor. Add two tablespoon of water to make it smoother. Since you are pureeing beans, you may have to stop occasionally to push the bean contents to the bottom. The aim of this puree is the consistency of peanut butter. This puree can be stored in the refrigerator for three days, or in the freezer for months.

Ingredients

• 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon raw sugar
• 4 tablespoons extra-virgin olive oil
• 2 1/2 cups lukewarm water

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Power Pizza: (Yields one large pizza or four smaller pizzas)


Supplies You Will Need:
1 store bought pizza dough or recipe above
3/4 cup tomato sauce
3 tablespoons Orange Puree which you made earlier
1/4 cup White Bean Puree
1 to 2 cups low fat shredded mozzarella cheese
Optional toppings: sliced mushrooms, onions, sweet peppers, artichoke hearts


Process: 
Preheat oven to 400 degrees, and spray a baking sheet with oil. Roll out the pizza dough to form a pie structure. Combine the purees with the tomato sauce, and spread over the dough. Top with the cheese as desired. You can either cover and refrigerate for later use, or you can bake for 15 to 20 minutes, or until golden and bubbly. Allow to cool, add optional toppings, and serve in triangles.

Sneaky Tip From Missy!- Missy says that the optional extra boosts in any recipes make the dish even healthier, however she can't promise them in disguise. Approach these in caution, making sure your child will eat it before you ruin the entire dish.

Thanks for viewing this recipe by Missy Lapine! To view the full version of this recipe, and any other recipes, I would encourage you to purchase The Sneaky Chef, available on Amazon, Ebay, and local bookstores everywhere!
Thanks again-
Grace Gilbert
Pictures are featured below!!!

The Purees Spread on the Pizzas!

Pepperonis Top Them...

Finished with an Adornment of Cheese and Basil!!!

Chocolate Chip Cheesecake Muffins

Recipe Category: Dessert: Chocolate Chip Cheesecake Muffins: By Missy Lapine 

Ahhhhhh, cheesecake. The ultimate indulgence usually jam packed with fat and calories. Missy's sneaky version is loaded with calcium-a nutrient that most grade school children and teens aren't getting enough of. This healthy muffin has calcium stuffed cheese, white beans, wheat germ, and flax seed. These creamy cupcakes probably won't last long once they emerge from the oven; eight of ours disappeared within several hours. Instead of using a Nilla Wafer, we like making the crust which provides a crumbly goodness at the bottom of the muffin holder. 
Pictures are featured below!!!


*Below I have listed a rough copy of Missy Lapine's Chocolate Chip Cheesecake Muffins. Remember that this isn't an exact copy of the recipe, but you can get the full copy in Sneaky Fitness, written by Missy Chase Lapine and Larysa Didio. In addition, I have also given the White Bean Puree and Graham Cracker Crust also used in this recipe.



White Bean Puree: (To make about 1 cup of puree)


Supplies You Will Need:
1 15 ounce can of white beans (great northern, navy, cannellini) 
2 to 3 tablespoons water


Process:
Drain the beans and pulse in the bowl of a food processor. Add two tablespoon of water to make it smoother. Since you are pureeing beans, you may have to stop occasionally to push the bean contents to the bottom. The aim of this puree is the consistency of peanut butter. This puree can be stored in the refrigerator for three days, or in the freezer for months.


Graham Cracker Crust: (makes roughly 1 crust of 1 cup)


Supplies You Will Need:
1/2 graham cracker crumbs
1/4 cup ground flax seed
1/4 cup wheat germ
1/2 teaspoon cinnamon
3 tablespoons butter, melted


Process:
Combine all ingredients in a bowl and use as directed in the recipe below.


Chocolate Chip Cheesecake Muffins: (Makes 12-14 muffins)


Supplies You Will Need:
12 small round cookies, like Nilla Wafers, or the Graham Cracker Crust above
8 ounces light cream cheese, at room temperature
1 large egg
2 egg whites
2/3 White Bean Puree which you made earlier
1 cup part-skim ricotta cheese
1 tablespoon (we used half that amount since it is strong) pure vanilla extract
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons all purpose flour
2 tablespoons semi-sweet chocolate chips

Sneaky Tip: Vanilla extract is great for all baking, however, it can be a bit strong. For this recipe, we cut the amount in half so it would be less strong.

Process:
Preheat the oven to 350 degrees, and line a muffin tin with 12 muffin holders. At this point, either drop a cookie into each cup, or press about a tablespoon of crust into the bottom of the cup. Place the remaining ingredients (except crust, cookies, and chocolate chips) in a blender or food processor and puree on high until a very smooth batter is formed. Fill each prepared muffin cup with about 1/4 cup of the batter. Drop a few chocolate chips in, and place in the oven for 37-40 minutes, or until golden brown and the center of each muffin is set. Chill for 30 before serving for a cheesecake texture.


Thanks for viewing this recipe by Missy Lapine! You can find other recipe in the book series on Amazon, Ebay, and local bookstores everywhere! This recipe was taken from Sneaky Fitness. Thanks and enjoy in good health.
Thank you-
Grace Gilbert
Below are pictures!




The Graham Cracker Crust!

The Cheesecake Batter!




















The Muffins in Their Tins!

The Finished Product!

Recipe Category: Dessert/Drink: Sparkling Strawberry Float: Created by Missy Lapine


The sweet sorbet in the float compliments the sparkling water and cranberry juice well! The seltzer gives this refreshing drink a surprising sparkle to it. This float is an excellent chiller by the pool on a hot summer day, as well as fun birthday parties or even Valentines Day. Missy recommends that you serve this treat in plastic champagne glasses for added eye appeal which will entice kids to slurp down every last drop of this fabulous, fantastic float!


*Below is the Strawberry Puree (optional) along with the recipe itself. You can locate the entire extent of this recipe in Sneaky Fitness by Missy Lapine and Larysa Didio in the Desserts and Treats section. Pictures are featured below the recipe.


Strawberry Puree:


Supplies You Will Need: (To make about 1 cup of puree)
2 1/2 cups fresh or frozen strawberries
1/2 teaspoon lemon juice
1 to 2 tablespoons water


Process:
Combine strawberries, lemon juice, and one tablespoon of water in a food process, pureeing on high until very smooth. If necessary, you can use another tablespoon of water to smooth out the puree. This puree will store in the refrigerator for up to three days, and in the freezer stored in small portions.


*Remember that for this puree, and any puree for that matter, turns out better with as less water used as possible.


Sparkling Strawberry Float


Supplies You Will Need: (To make roughly 4 to 6 glassfuls)
1 1/2 cups either frozen strawberries or strawberry puree which you made earlier
1 1/2 cups cranberry juice, divided
2 tablespoons of sugar
1 teaspoon lemon juice
4 cups sparkling water, divided
Optional Garnishes: fresh strawberries, straws, drink umbrellas


Process:
Pulse the frozen strawberries/strawberry puree, 1/2 cup cranberry juice, sugar, and lemon juice in a food processor and process on high until smooth. For a better "sorbet" result, place the sorbet into a bowl, cover, and freeze for at least an hour, or until ready to serve. Once ready to serve, pour 1 cup seltzer, 1/4 cranberry juice, and 1/4 cup sorbet into a (PLASTIC! :) champagne glass. If desired, decorate with any optional garnishes. 


I hope you enjoy this magnificent drink by Missy Lapine! You can find this recipe and lots of other awesome recipes in the book series! The series is sold on Amazon, Ebay, and local bookstores everywhere! Make sure to check them out! There are several pictures below displaying the steps to this recipe!
Feel free to comment with any questions, comments, tips, results, and more!
Thanks!-
Grace Gilbert




The ingredients for the sorbet...

The sorbet is processed...

The ingredients for the drink...

The finished float!