December Reci-Pea: Peppermint Mug Brownie!

BBBBRRRRRRR!!

The holidays are here, the days are dark and temperatures have dropped. Some nights, we all need a little bite of something special without a big mess or a lot of work. That’s where our mug brownie comes in - its hot and fudgy with just the right festive peppermint flavor! Best of all, you already have all of the ingredients in your kitchen and since everything gets mixed in one mug, the cleanup is quicker than the New Years ball drop!

This recipe is gluten-free, grain-free, nut-free, and low-fat, with an option to make it vegan and dairy-free as well. What more could you ask for! You can certainly substitute different sweeteners, and yogurt and applesauce work equally well, though we like the little protein kick of the Greek yogurt. The texture is dense and chocolaty in the center with a firmer cake-like exterior – best of both brownie worlds! So treat yourself – without the guilt!

Ingredients:

2 tbsp crushed peppermint candy or candy canes

¼ tsp baking powder

¼ tsp peppermint extract

1 pinch of salt

1 tbsp maple syrup (or honey or agave nectar)

3 tbsp unsweetened cocoa powder (we love Guittard)

¼ cup fat-free Greek yogurt or applesauce

Process:

1. Mix 1 tbsp of crushed peppermint and all other ingredients in a mug and blend with a spoon until uniform. Mixture will be quite thick.
2. Microwave on power level 8 for 1minute and 20 seconds.
3. Peek inside – depending on your microwave and desired “doneness” (we love the fudgy and almost mousse-like texture of 1 minute and 40 seconds) and continue to microwave in 20 second bursts until you’ve reach that level.
4. Brownie will be very hot, so let it sit for a moment while you sprinkle the remaining 1 tbsp of crushed peppermint candy on top.
5. Indulge!

Growing Pains

This week we’re talking about growing pains (no, not the early 90s sitcom that launched Leonardo Dicaprio’s career) but the pains and aches that your little ones getting during those miraculous growth spurts.

Growing pains plague most children between the ages of two and twelve with a peak in three to five year olds and eight to twelve year olds.  These pains are possibly attributed to rapid bone growth and tend to creep up on kids in the evening and at night after a long and active day of running, jumping and playing. It’s important to note that growing pains usually do not cause swelling, rashes, limping or fatigue; if your child is experiencing any of the above, contact your doctor.

No parent wants to stand by and shrug when there kids are in pain so we’re here to answer the question: What can be done about growing pains?

Although they’re a part of life, there are many things that you can do to alleviate some of the pain.

Rub-a-dub-dub! After a long day of play, get your kids into the bath.  A nice Epsom salt bath can help with pains before they even starts. 

Let the sunshine in! Studies have shown that there is a link between children with low levels of vitamin D and those who experience growing pains. The thought behind this is that not enough vitamin D can lead to low bone density.  So encourage your little ones to go outside and play with their legs and arms exposed which can be difficult this time of year so seize the day when the sun is out and encourage an hour of sunscreen-less pay.

Spa day! A simple massage followed by heating pads and stretching can help sooth your child once the growing pains have set in.

The next time your child complains about aches and pains, sing them the Growing Pains theme song, draw the bath and let them know that this is a sign that they’re just growing big and strong.

Food of the Month - Leeks

Holiday season has officially begun. Thanksgiving is over, we’re all still feeling full, a little tired but of course, ready for more. More cheer, more merry, more carols and most importantly more food. This month we decided to celebrate a winter vegetable that may go unnoticed in many dishes and perhaps, you’ve never even heard of it, but this veggie can be your secret weapon when it comes to turning any dish into a savory, warming and healthy holiday meal.

This December we’re chatting it up about the green, long and ridiculously delicious LEEK! A leek looks a lot like a giant green onion, in fact it’s in the onion and garlic family. Unlike it’s potent cousins, the leek has a more mild flavor and when cooked until tender, leeks can add a savory, sweet flavor that’s unlike any other.

Why eat a leek?

Studies show that leeks are anti-viral, anti-fungal and anti-bacterial. They also contain a large amount of allicin. When digested allicin, produces sulfenic acid which helps your body neutralize free radicals.  In layman’s terms: leeks can help your body fight off viruses, disease and even the common cold.

How to eat a leek?

Leeks are easy to prepare BUT it’s very important that you thoroughly clean a leek as they tend to have hidden dirt inside the edible part.  To clean and prep simply cut off green tops of leeks and remove outer tough leaves (these outer leaves are a bit woodier then the white parts of the leek but they make an exceptional vegetable broth. Either make your broth with the meal your preparing or put the leek tops in a ziplock bag and freeze for later use).  Cut the white/light green part of the leek into thin rounds, fill a bowl with water and add leek rounds to the water. Use your hands to clean out any dirt hiding inside the leek.  Strain leeks and use as you would onions and garlic. 

When should you eat a leek?

Like we mentioned, leeks are a wonderful replacement for any recipe that calls for a sautéed onion.  Trust us, the minute the aroma of the leeks cooking in olive oil hits the air, everyone in your family will wonder "what's for dinner?"

Here are a few simple ways to incorporate leeks into your diet:

Leek and potato soup

Fried leeks (instead of fried onions)

Caramelized leeks

Quiche with leeks

Creamy leek and mushroom pasta sauce