SNEAKY CHEF'S ORANGE PUREE
Sneaky Chef adds this to "orange" recipes (mac and cheese) to add veggies. Store in the fridge for up to 3 days or freeze in baggies. From sneakychef.com
Provided by Chelsie
Categories Yam/Sweet Potato
Time 35m
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until they are very tender.
- Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water.
- Puree on high until smooth.
Nutrition Facts : Calories 93.4, Fat 0.2, SaturatedFat 0.1, Sodium 99.2, Carbohydrate 21.8, Fiber 4.5, Sugar 6.9, Protein 1.9
SNEAKY CHEF BRAINY BROWNIES
The Sneaky Chef is Missy Chase Lapine - the author of the book, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals. I wanted to see the nutritional
Provided by Nado2003
Categories Dessert
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
- Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
- In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
- Keeps for a week in the refrigerator, covered tightly.
- Sneaky Chef Make-Ahead Recipe: Purple Puree.
- If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
- Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
- This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
SNEAKY CHEF'S BRAINY BROWNIES
Healthier brownies with veggies from sneaky chef. These keep for a week in the refrigerator, covered tightly.
Provided by Chelsie
Categories Dessert
Time 35m
Yield 30 brownies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Butter or spray only the bottom (not the sides) of a 13-by-9-inch or 9-inch square baking pan.
- Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit.
- Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
- In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly.
- Pour the entire mixture into the baking pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies.
Nutrition Facts : Calories 65.9, Fat 4, SaturatedFat 2.3, Cholesterol 20.2, Sodium 24.9, Carbohydrate 7.4, Fiber 0.4, Sugar 5.7, Protein 0.9
PARTIAL RECIPE - PURPLE PUREE
If you're not a fan of sneaky chef, this probably isn't useful for you. If you are, save some time on your shopping list!
Provided by joy2b
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- This is designed to be cooked, and pureed till fairly flavorless and added to food that's not healthy enough on its own -- for more, look up the sneaky chef.
Nutrition Facts : Calories 55.5, Fat 0.8, SaturatedFat 0.2, Sodium 58.5, Carbohydrate 11.4, Fiber 3.7, Sugar 6.1, Protein 3.5
SNEAKY CHEF'S PURPLE PUREE
Add to dark colored recipes (brownies) to sneak in fruits and veggies. Keep in the refrigerator up to 3 days or freeze. From sneakychef.com
Provided by Chelsie
Categories Spinach
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water.
- Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out the puree.
Nutrition Facts : Calories 145.3, Fat 1.1, SaturatedFat 0.1, Sodium 73.6, Carbohydrate 35, Fiber 7.2, Sugar 22.1, Protein 4.2
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5/5 (1)Estimated Reading Time 1 minServings 8Calories 18 per serving
- Raw baby spinach should be rinsed well, even if the package says "prewashed." If you’re using frozen blueberries, give them a quick rinse under cold water to thaw a little, and then drain.
- Place the spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the blueberries and 1 tablespoon of water; purée on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to create a smooth purée.
- This recipe makes about 1 cup of purée; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
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