February 14, 2017

Baby Cakes

Happy Valentine's Day! My daughter is indeed a Valentine baby: she will turn one year old on Thursday. Her presence in my life has eclipsed all other priorities and it is a joy to witness her grow, learn and thrive each day.

May this day remind you of the love that is always in our hearts when we relax, breathe deeply, and open to our unlimited potential. What brings you joy? What nourishes you? Ask yourself these two questions each morning and set out to live a day filled with joy and nourishment. This practice of self-love spreads love to others and helps cultivate happiness, even during troubled times.

As my daughter learns to feed herself, I have been exploring new sources of nourishment that can be fulfilling for us both. The wonderful food solution we have both been enjoying lately is baby cakes: small pancakes made of eggs and vegetables. I add a few spices and some oil to bring flavor and soothe the nervous system. Try these combinations and let me know what you think!

All of these freeze well and reheat easily in a toaster or toaster oven.


Sweet Potato Baby Cakes


High in beta carotene and vitamin A, sweet potatoes soothe the nerves, balance the endocrine system, and promote healthy elimination.

You will need:
2 eggs
2 tablespoons flaxseed meal
2 tablespoons coconut oil
1/2 teaspoon each: cinnamon and nutmeg
2 cups sweet potato, boiled and drained

Preheat oven to 375 degrees.

Boil sweet potatoes with just enough water to cover. It will take about 10 minutes for them to be tender.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.
Flip and bake 5 minutes more.
Cool and enjoy.

I enjoy them with a vegetable and egg scramble or ground turkey with sauteed greens.


Carrot Chicken Baby Cakes


High in protein, pastured chicken contains all the essential amino acids necessary for muscle development and provides steady energy.

You will need:
2 eggs
1 cup cooked chicken
2 tablespoons coconut oil
1/2 teaspoon each: cinnamon and coriander
2 cups carrots, boiled and drained

Preheat oven to 375 degrees.

Chop and boil carrots with just enough water to cover. It will take about 20 minutes for them to be tender.

Boil or braise chicken for 20 minutes if bone-on and 10 minutes if boneless. Pull chicken off the bone if necessary and remove skin.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.
Flip and bake 5 minutes more.
Cool and enjoy.

I enjoy these with parsley pistou or pesto.


Spinach Squash Baby Cakes


High in fiber and iron, spinach is important for brain development and promotes healthy elimination.

You will need:
2 eggs
2 tablespoons olive oil
1/2 teaspoon each: thyme and coriander
2 cups winter squash, baked and de-seeded
1 cup spinach, boiled and drained
1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Boil spinach with a little water in the bottom of a small stock pot. It will only take a few minutes. Drain well.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.
Flip and bake 5 minutes more.
Cool and enjoy.


Blueberry Baby Cakes


High in resveratrol for balanced blood pressure and antioxidants for stress reduction, blueberries are a superfood for all of us!

You will need:
2 eggs
2 tablespoons flaxseed meal
2 tablespoons coconut oil
1/2 teaspoon each: cinnamon and cardamom
1 cup winter squash, baked and de-seeded
1 cup blueberries, fresh or frozen
1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.
Flip and bake 5 minutes more.
Cool and enjoy.

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