cooking with kids

Super-mom Smoothie


A smoothie is something very simple, and probably not worth a recipe. But I must admit, that I have had some really terrible smoothies while living here in CH. Watered down with too much ice, too chunky from apple, too sour from lemon, too milky, etc. In CA a smoothie is treated like a meal in itself, completely balanced with the right amount of fruit or veg, a protein kick, an immune boosting element and a secret ingredient or two that make you genuinely satisfied and full. 

A smoothie is also a great way to get ingredients in your kids quickly. We make a variety here at home in our Vitamaster, but the one below has been on repeat lately.

During the time of my pregnancies, I gave up coffee and most other forms of caffeine. Not because I believed that my babies would pop out with a similar hipster-quality cappuccino addiction (I am looking at you, ViCafe!) I just didn't feel good on it anymore. So I began the journey into adaptogens. Postpartum life also gave me hormonal mood swings and imbalanced adrenals. The addition of Ashwagandha, Reishi, Maca, Cordyceps, and Prash combinations helped me (in moderation). 

I am not going to educate you on how to use adaptogens. There is plenty of information out there on it. Just start small and pay attention to the subtle changes. But do follow my girl Bri  for amazing adaptogenic inspiration. Also Lee From America  has a great beginners guide.

I buy mine from stores in California on my bi-annual trips home to the states. But a great website for those of you in CH is HERE

yogi berries, coconut butter, cocoa nibs.

yogi berries, coconut butter, cocoa nibs.

Collagen Peptides, Reishi, Mangosteen Beauty Tonic, Prash Combination

Collagen Peptides, Reishi, Mangosteen Beauty Tonic, Prash Combination



1 banana

1 cup frozen strawberries

1/2 cup frozen or fresh wild blueberries

1/2 cup nut milk or yogurt + water combination

1 T coconut butter OR almond butter

1 heaping T cocoa nibs

1 heaping T gogi berries

1/2  scoop Collagen Pepitides

1/2 t prash combination

1/4 t reishi

1/4 t mangostein + hibiscus powder

Blend all together starting on low and moving upwards until completely blended. Add more water or milk if your smoothie is too thick. And I can highly suggest investing in glass or bamboo straws. We have had ours for several years. Easy to clean, fun to use and less to throw away!





En Guete!!!

The Cookie

Little kitchen assistant

Little kitchen assistant

This is the cookie of the year for us. On rotation, we make a fresh batch each week or as the brown bananas in our fruit bowl designate our needs for a new batch. Now that I have a kindergartener in the house, my snack game has gotten significantly stronger - Watch out, Kinder-moms!

The original recipe discovered by Heidi Swanson. Doubled on chocolate, nut-free (making it the perfect school snack) and sweetened only by bananas. I have made various versions of this recipe. Ground Hazelnuts with the chocolate has been a favorite recently. Or adding oat flour and chai spices and leaving out all the chocolate. I always add a bit of flax and lucuma to our batches as well. We have fun with this one and my 18 month old can have a place at the table helping me make them each time. 


The Cookie (The secretly healthy cookie)

  • 2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract or vanilla powder
  • 1/4 cup coconut oil (warmed) or olive oil
  • 2 cups rolled oats
  • 1/3 cup ground hazelnuts (or almonds, or sunflower seeds)
  • 1/3 cup raw cacao powder (or oat flour)
  • 1/3 cup coconut, finely shredded & unsweetened
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon lucuma powder (optional)
  • 1 Tablespoon ground flax seeds (optional)
  • 6 ounces chocolate chips or dark chocolate bar chopped (we love the Lily's brand)

Preheat oven to 350 degrees F/ 170 degrees C

In a medium bowl combine the bananas, vanilla, and coconut oil. Set aside. In a large bowl stir together the oats through flax seeds. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate. The dough is a bit wetter than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment or Silpat lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms and slightly dry looking on top.

Makes about 2 dozen cookies.