Something AMAZING
happened today.
The kid woke up from
his nap happy. I means babbling,
giggling happy. When I heard his happy
noises over the baby monitor I nearly choked on my water.
His whole life he's
been a grumpy nap waker. I'm talking
takes-a-half-hour-or-more-to-get-him-to-stop-screaming grumpy. It's something I've adjusted my life around. It's not great but it's manageable.
This is why his
behavior today was such a shock. He
stayed happy when I went in to get him, asked me a few questions (all "What's this?"), let me change his
diaper without a fuss...amazing. Right
now he is watching the screen saver on our desktop, munching on raisins. It's the little things, people.
So, I thought I'd
take this opportunity, since the house is clean and the kid is occupied, to
share a recipe with you.
Chocolate Veggie
Bread!
I
know...genius.
It's a sweet, quick
bread loaded with veggies--a wonderful way to sneak vegetables to your kids
without them even knowing. In addition
to spinach, zucchini, and carrots--this bread also includes garbanzo
beans--adding an extra boost of protein and fiber.
While you may be
tempted to serve this bread warm, don't.
Cooling allows the flavor of the spinach to become less dominate. You can still taste it slightly in the
finished bread, but it is delicious with a cold glass of milk.
Maybe I'll make some more today to celebrate the kids mood...
Chocolate (Veggie) Bread
makes 1 loaf
a balancing the table original
Ingredients:
1 3/4 cups flour
1/2 teaspoon baking
soda
1/2 teaspoon baking
powder
1/2 teaspoon salt
1 teaspoon
cinnamon
1/3 cup unsweetened
cocoa (23 g)
1 ripe banana
3/4 cup granulated
sugar
2 eggs
2-3 cups fresh spinach
1 1/2 cups garbanzo beans (drained and rinsed)
1 carrot, shredded
1 small zucchini, shredded
1 teaspoon vanilla
extract
1 cup semi-sweet
chocolate chips
1 tablespoon flour
Directions:
1. Preheat oven to 325 degrees. Spray a large loaf pan with non-stick cooking spray. In a medium bowl combine the 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon and cocoa powder and mix well.
2. In a food processor or blender combine the banana, sugar, eggs, spinach, and beans. Process until the spinach is finely pureed. Transfer to a large bowl and stir in the carrot, zucchini and vanilla.
3. Add dry ingredients and stir until just combined.
4. In a small bowl toss the chocolate chips with the remaining tablespoon of flour (this keeps the chocolate chips from sinking to the bottom during baking. Fold chocolate chips into the batter.
5. Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean (you may want to check in a few places to make sure you didn't hit a chocolate chip the first time). 6. Allow to cool in pan for at least 30 minutes then carefully remove from pan. Allow to finish cooling completely before serving.
What the husband thinks: He liked it. He may have whined a little about the slight metallic taste that the spinach adds to it. But that didn't keep him from eating his far share.
What the kid ate: As much of this as he could get his hands on. I didn't let him go too crazy because of the high amount of sugar, but he would have eaten the whole loaf had I let him.