I hesitated for a moment to put up a brownie recipe because I try to focus on dishes that are healthy for kids, but I’m also all about moderation in eating and not depriving kids of sweets if they are made as healthfully as possible. Plus, these brownies are so delicious, I just couldn’t help myself.

In my opinion, getting your kids cooking and having them associate the kitchen with fun is important in inspiring them to eat well, and if there’s one thing Kenya and I had making these brown-wees together, it’s fun. Besides trying to keep him from dipping his finger in the batter for “just one taste” several times, Kenya loved helping me out with almost every step of the process. But he loved eating them even more!

Brown-wees (Makes 15 Brownie squares)

1 Cup All Purpose Flour
1/2 Cup Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Agave Nectar
1 Egg, whisked
1 Tsp Vanilla Extract
1/3 Cup Vegetable oil
Optional: Chopped Walnuts

1. Preheat oven to 350 degrees.
2. Combine first 4 dry ingredients in a bowl and mix.
3. Combine all wet ingredients (agave, egg, vanilla and vegetable oil) in a separate bowl.
4. Slowly add the dry ingredients to the wet and mix to combine (if you are adding walnuts, incorporate them here as well).
5. Spread the batter into a buttered or greased 8 x 8 inch pan.
6. Bake for 25 minutes.
7. Cool, cut into squares and serve.

When I think about Easter, I think about bunny rabbits. And when I think about bunny rabbits, I think about carrots! So in honor of this holiday we’re going to have some fun and make carrot pancakes for Easter brunch. We did a test run for this recipe 2 weeks ago and I couldn’t believe how yummy it turned out. Pancakes are certainly delicious on their own, but when you add finely shredded carrots, walnuts and a touch of cinnamon to the mix, it gives them a wonderful added texture and flavor. And as good as these pancakes are dipped in a bit of maple syrup or honey, they’re just as delicious on their own.

Whether you’re making brunch this Easter for a big group or just staying home with your family, these carrot pancakes are a healthy spring treat that your little bunnies are sure to love.

Carrot Pancakes (Makes 20-25 Pancakes)

1 1/4 Cup Flour
2 Tsp Baking Powder
1/2 Tsp Ground Cinnamon
1/4 Tsp Salt
1/4 Cup Walnuts, chopped
3 Tbsp Brown Sugar
3/4 Cup Buttermilk
1 Tbsp Canola or Vegetable Oil
1 Tsp Vanilla Extract
2 Large Eggs, whisked
1 1/2 Cups Carrots, shredded fine (about 3 small carrots)
Butter or Oil for cooking

1. Place the first 5 ingredients in a bowl and stir to combine.
2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
3. Add the dry ingredients to the wet and mix.
4. Heat a large skillet over medium heat and lightly coat with butter or oil.
5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
6. Serve with honey or maple syrup.

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Kenya must be part squirrel or bird because he loves nuts and seeds. I love how good they are for kids, providing all kinds of valuable vitamins, minerals, fiber, Omegas and so on. I am always surprised, however, at how expensive packaged nuts and seeds can be. Next time you’re making trail mix or packing a healthy snack, why not toss in pumpkin seeds? I got the enormous bag in the picture at Whole Foods (also known as “whole wallet” or “whole paycheck”) for only $1.99. Most of the other nuts and seeds in the dry goods aisle were $5.99 or more for bags that were even smaller than mine! If you munch on a quarter cup of pumpkin seeds, also known as pepitas, you will get 46% of the daily value for magnesium, 28% for iron, a whopping 52% for manganese, 17% for protein and 17% for zinc. And since pumpkin seeds are smaller and easier to chew then almonds or cashews, they’re better for little mouths — still always make sure your kids chew all nuts and seeds thoroughly. So, forget about waiting until October 31st to enjoy this sweet and nutty flavored treat. Go on and munch away!

Whenever I’m working on recipes for weelicious, my husband relishes his job of being one of our most skilled taste testers. He and Kenya, side by side, will give me their “oohs and aahhs” when I’ve nailed it and the occasional thumbs down (how dare they?!) when I don’t meet their high standards.
When I set off to create this recipe, I knew the challenge was going to be whether I could keep it moist and healthy. On the first try, with a slightly different recipe and cooking time, I thought the crust was a bit to dry. My husband disagreed and declared them a masterpiece. On the second try, with a few tweaks, I came up with this version, which is so yummy and perfect for kids school lunch boxes.
The other day, Kenya sat on his daddy’s lap with the new batch and rejoiced as they dug into square after square of this treat. I have to say, this goes down as one of our family’s favorite recipes because it’s healthy and packed with fiber and other nutrients, as well as being sweet but not in a loaded with sugar and the junk you’ll find in a store-bought equivalent.
I guarantee I will be coaxed into making these once a week during apple season (it could be a long winter for mommy)!

Fruit & Nut Bars (Makes 18 Bars)

2 Cups Whole Oats
1 Cup Flour
2 Tbsp Wheat Germ
1/2 Tsp Baking Soda
10 Tbsp Butter
1/3 Nuts, chopped (I used almonds)
1/4 Cup Honey
2 Cups Apple Butter or 10-12 Oz Jar No Sugar Preserves

1. Preheat oven to 350 degrees.
2. Place all the ingredients except the apple butter or preserves in a food processor.
3. Pulse until the ingredients are combined and oats and nuts are in small pieces.
4. Press all but 1 cup of the mixture into the bottom of a greased 11 x 7 inch pan.
5. Cover the oat mixture with apple butter or preserves.
6. Crumble the remaining 1 cup of oat mixture over the apple butter or preserves.
7. Bake for 30- 35 minutes.
8. Cool, cut and serve.