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Mealtime Bliss



A few weeks ago, I cooked with Abebe’s preschool class again, and we had a blast. We made Healthy “Ice Cream” Sandwich Pancakes! They are sugar-free and oil-free, but you’d never know it by the way the kids were scraping their plates clean and asking for “more! please!” I actually couldn’t believe how much “ice cream” they ate! It’s also incredibly fast to make, with only a few ingredients, which I love. Here’s the recipe…

Part One: PANCAKES (makes 10-12 silver-dollar pancakes), Based on these from (never home) maker

  • 1 cup White Whole Wheat Flour (or regular WW flour)
  • 1 T baking powder
  • pinch sea salt
  • 1 cup soy milk (I used plain, unsweetened… but almond milk or any milk you choose is good, too)

Mix dry ingredients. Add milk and whisk until combined. Using a 1/4 cup measure, scoop batter onto nonstick pan. Flip after a minute or so.

Part Two: “ICE CREAM” from Choosing Raw

  • 3 frozen bananas, sliced (or more, but at least 3 to work in the processor)
  • soy milk (or another milk), as needed

Pulse banana slices in a processor until crumbly. Then, turn it on and let it go for about 5 minutes, stopping to scrape down the sides or to add a bit of milk if it gets stuck to the sides. After a few minutes, the bananas will turn into the consistency of soft-serve ice cream!

Part Three: ASSEMBLY

Add heaping scoop of ice cream onto one pancake. Top with chocolate chips, blueberries (like we did with the kids) or any other topping. Place another pancake on top for a sandwich, or leave it open-faced, as some kids preferred, to have it as a sundae!



Well, these sure went fast.

I made these super healthy Chocolate Almond Joy Biscuits on a whim because we were out of muffins, and I love having healthy baked goods around. Gur and I have been eating them for breakfast and Abebe likes them after school as a snack before dinner.  They were also perfect for our play date over the weekend because they are portable and the perfect size for little (and big) hands. Even though I forgot to mix the chocolate chips in the batter before kneading, shaping and cutting the dough, I think drizzling them on top still worked! :-)


I didn’t plan on making dinner an assortment of fry-type foods. But, it turned into a lot of fun. Abebe helped me make the Tofu Fingers by rolling them in the mix, and I made the Sunshine Fries and Lemon Dijon Green Beans, both from Let Them Eat Vegan, while he licked the salt from the measuring spoon. Yuk. I don’t get why he likes salt like that, straight up.

We both dunked the fries and fingers in ketchup, and ate the string beans with our hands, like long strands of spaghetti. Turned out that Abebe preferred the green beans plain, but I liked the vinaigrette. Gur was working late, so I don’t know his reaction, yet. It’s good news, though, that we found a new green food that Abebe likes!

Even better news is that his lunch is already packed with leftovers!


The first time I made Dreena Burton’s BBQ Sunflower Tofu from Let Them Eat Vegan, Gur made a face. Said, “not my taste.” Abebe on the other hand finished the entire platter. I liked them and had taken a few squares, so that left nearly 3/4 lb of tofu. He’d actually seemed to be in a trance.

I understood Abebe’s experience. The tofu is sweet from the maple syrup, soy sauce and molasses. And the spices are nice and earthy. I’d pressed the tofu before baking it, so it was extra firm and “meaty”. Finally, the squares are the perfect size for tiny (his, not mine) hands.

Gur is traveling this week, and so I thought it was a good opportunity to make this dish again. Abebe went to town, again. We rarely have to step in when Abebe’s eating.  Except, sometimes, we tell him to slow down, and all the time, we tell him to eat over his plate. But, with these crazy squares, he would have inhaled them if I didn’t slow. him. down.

I served mine over brown rice and raw spinach, which wilted the perfect amount from the steam of the rice. Abebe ate his with a side of frozen corn.

Another bonus is that the recipe is easy enough for a preschooler to help make it. Abebe loved laying the tofu squares in the baking dish, and made sure they were all coated well before I threw them in the oven. .

There were four squares left after dinner. Perfect for his lunchbox tomorrow. Win. Win. Win. Win!


How awesome does this muffin look? Do you know what else is awesome about it? A lot of things! First, I made it in a mug! In the microwave. In one minute.

I felt like a total rock star telling Abebe that I could make him his very own coffee cake, before school, in the time it would take him to get dressed. No oven, no waiting. Oh. And, it’s oil-free. And, he’s requested it multiple times.

Katie is a genius. Here’s the recipe.