I did an experiment I’d like to tell you about. I made some traditional chocolate chip cookies and told my kids they were “healthy” cookies. You probably already know the result–they wouldn’t eat them! So, my point is, that you’re right–don’t tell them they’re healthy.
Thank you so much for helping me over the hurdle. My kids love your food and maybe one day when they have kids of their own, I’ll give them a copy of your book : )
2. RealWildFlower | April 1st, 2007 at 7:55 pm
Hey, funny how kids are. I was trying like crazy to get my 10 year old daughter to eat better until one day recently she just switched. turns out healthy wasn’t “cool” until her friends got into it. I never would have guessed that one. the real kicker was yesterday when she asked if we were having “sneaky spaghetti” for dinner. I looked at her and decided to confess since she’s old enough to be on to me anyway at this point. she said, “Great! I’m in to it!” and trotted off as if she’d been like this her entire life…
3. vickb4 | April 1st, 2007 at 8:26 pm
Thank you so much for this book. I’ve been up the past 4 nights reading it and spent a while making purees tonight. It’s a picky-eater’s-mother’s answered prayer.
I do have a question….my daughter has trouble gaining weight and we’re getting a little help from a dietitian but I was wondering if you have any ideas on hiding “good” fat into foods or increasing their calories without increasing their cholesterol??
4. majestikbutterfly | April 2nd, 2007 at 6:55 am
I’ve just seen you on TV and never in a million years thought about puree foods to sneak into my son’s meals. My 8 year old son is allergic to all dairy and ceasin protien. Needless to say, he is such a picky eater because he still thinks that certain foods will make him sick. He is a drama-king as well. So if I could possibly find some substitute to replace all the vitimins and minerals that dairy use to provide and sneak it into his meals, I would be eternally greatful!!
Any suggestions for a non-dairy replacement veggie to “sneak” into things like spagetti, mashed potatoes, burger patties or anything else I can’t think of?? Thanks a million!!!
Michelle Mother to Tyler the Firecracker Fremont, OH
5. sewinstacey | April 2nd, 2007 at 10:06 am
Just like vickb4–....my daughter has trouble gaining weight — I would be intrested to find new ways to increase her calories, in a healthy manner! I also have a friend, whose daughter is allergic to milk, and needs to gain weight also, along with increasing her Calcium intake.
Missy will be blogging back tomorrow. As you can imagine, after the Today Show appearance yesterday she has been deluged with contacts. She knows you’re waiting for replies and will be on it tomorrow (Wednesday). Thanks for your patience, and check back Wednesday afternon! –The Webmaster
7. PAcheryl | April 3rd, 2007 at 10:30 am
Hi Missy,
I’m not sure if you will see this email or your publisher, but here goes… When I saw you on the Today Show, I really got excited because I’m a new Grand-mom to my first grandchild, I’m also a Mom to a College student who doesn’t eat any veggies with the exception of corn, I’m also caring and cooking for my own 80 years old Mom who has pancreatic cancer and getting interesting meals that are also healthy has been really difficult…
I got right on the phone to her hospice nurse and she said for me get your book right away because any way we can veggies into Mom will make her quality of life better… My Mom has a real sweet tooth… Thanks again…
8. lottaviano | April 4th, 2007 at 6:00 am
Has anyone tried adding puree to Annies brand whole wheat macaroni and cheese? It’s not as cheesy as Kraft so I wasn’t sure if it would work. Thanks, Lisa
9. lottaviano | April 4th, 2007 at 6:05 am
Hi Vickb4, You can substitute canola oil or olive oil for butter in baked goods(use 3/4 of the amount ie 6T of oil if the recipe calls for 8T butter). I have tried this in cookies, brownies and pumpkin/banana breads. The consistency of the brownies is different and they take longer to bake. Lisa
thanks so much for your comment, and your patience. It has been quite a week around here!
I’m so glad you’re enjoying the book, especially late nights. That kind of thing really warms an author’s heart : )
Regarding using “good” fats for weight gain and to avoid cholesterol, this is one of my favorite subjects. The types of fats that we choose is critical to weight management, in either direction.
Use the “extra sneaky strawberry breakfast ice cream” recipe with avocado. (Avocado is a highly absorbable, easy to digest fat source that should help with weight gain, without the cholesterol). Substitute whole mild yoghurt for the fat free. During the day, use extra virgin, cold pressed, organic (if possible) olive oil in all your salad dressings, and many places where butter is traditionally used. But if there’s any objection to taste, use a lighter oil like almond. Obviously, steer away from deep fried or saturated fats.
An basic rule of thumb to determine whether something contains cholesterol is if it comes from an animal, such as meat or dairy, it does. But if it comes from the plant kingdom, it doesn’t.
I’ve also had great success with weight gain using nut butters in smoothies, like almond butter (peanut butter is OK too, but peanuts are tougher to digest and go rancid more quickly as they are not a true nut). Cashew butter is also excellent. Always grind it yourself when you have the opportunity to do so, like in the health food section. Also try shelled sunflower or pumpkin seeds, raw or toasted (in the shell, although it’s fun, takes too long to eat so kids won’t get as much in. And if you want to salt them, use the Original Himalayan Crystal Salt available elsewhere on this site–it’s a great source of something like 84 minerals, tastes better, and has an entirely improved relationship with the body’s metabolic functions over regular table salt).
Trail mix is also a high caloric food that hikers use for long burning, sustained energy. There’s usually a plethora of choices in the bulk section of any health food store, or even many regular super markets. So choose wisely. You can always add a touch of something fun looking yourself into an otherwise boring looking trail mix.
And don’t forget the bananas : )
Be sure to blog back after a couple of weeks and let me know how things are going!
The nutrients in dairy are fairly easy to replace. The major nutrients available from dairy are calcium and protein, which we can get from other sources easily enough. Read my reply to Vickb4 above for starters. Then, start using tofu for protein and calcium in many places where dairy is used (my book is full of recipes like this). Fortified rice milk (not regular) and almonds (soaking overnight makes them just like fresh coconut!) are a good source of calcium and kids love them. Edamame (soy beans in or out of the shell, available in the freezer section) is a fun finger food with both calcium and protein-and if you use the Original Himalayan Crystal salt on my website you’ll really be adding minerals.
Fortified orange juice now has a good amount of calcium.
Vitamins are really enzymes (and co-enzymes) that facilitate and make possible a host of metabolic functions in the body. Minerals also play a key role in this as well. That’s why they’re so important. Fresh salads (organic is best because it’s grown in soils that are rich in minerals) are loaded with them. But our kids often don’t understand this and won’t eat fresh veggies, so the Sneaky Chef was born. Answer: Puree dark greens like spinach for vitamins and minerals (and broccoli for protein). You’ll find everything you need in over 85 recipes in the book.
In the end, your son will have low cholesterol and all the calcium, vitamins and minerals he needs.
I think you’ll find the answers to everything you’ve asked about in my replies to Vickb4 and Michelle above. But please let me know if there’s anything else I can help with.
I was so touched by your email. Thank you so much for putting it on the blog so that others might see it.
I wish you and your family all the best, always.
With warmest regards,
Missy
14. majestikbutterfly | April 6th, 2007 at 11:03 am
Thank you so much Missy, I am going to be purchasing your book and get right on those recipes to see what I can “sneak” into my son’s meals! Thanks for clearing everything up and the fabulous advice!!
15. vickb4 | April 6th, 2007 at 11:08 am
I don’t know what to say. Thank you so much for your helpful information. That’s more than I’ve gotten from 2 dietitians. They all say to add “good” fat, but not how to do that. Will be sure to try your suggestions!! Thanks again. Your time to reply directly to my question is awesome and greatly appreciated.
16. wildviolets | April 8th, 2007 at 3:58 am
Hi, I’ve been making a smoothie type drink for myself and my 2.5 year old boy just loves it. But I’m wondering if it’s not that good for him and wanted your advice. I put in a cup of skim milk, a cup of nonfat vanilla yogurt, a scoop of soy protein powder, some frozen strawberries and a half of a frozen banana. I’m most concerned about the soy protein powder. I just bought your book and LOVE it! I plan to tell all my friends about it. Keep up the good work. Denise
Dear Denise, Your instincts are right on with regard to the soy protein powder, for your son and even for yourself. In my opinion, this is too intense for a child, and I don’t even like it for women. Soy in this form is highly processed into protein powder and while it is certainly packed with protein, that comes with a hefty dose of phytoestrogens (an estrogen-like compound) which are in question by many in the health field. The most serious questions about soy may be its use in infant formulas and for children: “The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills,” says Mary G. Enig, Ph.D., president of the Maryland Nutritionists Association. Soy Infant Formula Could Be Harmful to Infants: Groups Want it Pulled. Nutrition Week, Dec 10, 1999.
Please note I like less processed, less intense forms of soy in small amounts, and I recommend tofu and whole soybeans in moderation.
You already have yogurt in the shake, which is a good source of protein and calcium. If you want to add more great nutrition from a safe source, add half a ripe, fresh avocado. It'll add good fats and tons of nutrition. Avocados offer a rich source of potassium and monounsaturated fatty acids including oleic acid, which has recently been shown to offer significant protection against breast cancer, so add it to your shakes instead of controversial soy protein powder.
Best wishes, and thanks for your support. Missy
18. ellenmoeller | April 11th, 2007 at 8:20 am
My oldest of 3 children won’t eat pasta. Do you have any ideas for coercing him into trying any? We’ve tried letters, animals, everything. I think it’s a texture thing. Just thought I’d ask!! Thanks for a wonderful book!
19. kristipj | April 12th, 2007 at 11:48 am
I bought the book after seeing you on the Today Show and love it. I have very picky eaters in my family. I’ve been doing a few sneaky cooking things all along and didn’t even really realize what I was doing. I started when my daughter started to refuse her baby food & I couldn’t waste them so I put a scoop of baby food in just about everything. I’ve tried 5 of your recipes so far & have enjoyed them all. My husband and kids haven’t even noticed a difference! Thank you for making it ok to be sneaky!
You’re right. It probably is a texture thing. Try to hone in on the particular texture that is objectionable–slimy, springy, etc., and then cook it differently to overcome that.
There are health food noodle varieties which might bridge the gap, such as corn, rice or whole wheat. Ramen is available in most any food store. Cous Cous is another possibility. Try stuffing some shells with ricotta cheese and covering with tomato sauce…
In short, there are many varieties of pasta out there to try. Plus, cooking them in soups, or as dry as possible, depending on what you determine the objection to be.
You’re not alone! Actually, about 30% of parents sneak things already. Now, you’ve just elevated it to an art form : ) Your picky eaters will thank you later–kind of like when you squirrel away college funds instead of giving it to them right now to spend on frivolous things. Sneaking, yes. But for a good cause.
Keep up the good work!
Missy
22. tjmom | April 17th, 2007 at 4:17 pm
Missy,
I have a question about your green puree. I did it for the first time yesterday and I had a little bit of a problem with the peas hulls not all pureeing. I have a 2 cup chopper and will go and get a 3 cup because I think it will work better so that may have been part of the problem.
Can I substitute baby food peas and how much in the basic puree recipe? I had no problem with the spinach and broccoli which I did fresh organic but I would like to try the baby food peas.
Thanks, TJMom
23. peachbub | April 17th, 2007 at 5:46 pm
I love the sneaky cooking! And, like many moms here, I was already doing some of this, but am loving all the new ideas! One question: I have heard that you shouldn’t thaw / refreeze things …is that true? Otherwise it would be my inclination to buy a big bag of frozen blueberries / spinach / cauliflower / whatever to puree and then freeze again. What are your thoughts on that?
Thanks! Michelle
24. traciekat | April 21st, 2007 at 11:29 am
Dear Missy,
You are a GENIOUS! Thank you, Thank you, Thank you! I have only had your book for a week and can not get enough of it! My two-year-old is eating veggies and so is my HUSBAND! It is a miracle. Two quick questions:
1. Are most antioxidants/nutritian from fruits/veggies distroyed by baking/cooking? I have heard this and wondered…
2. I think this book is brilliant for children AND adults. Have you thought about a book more adult focused and/or are you working on another book?
Using mini chocolate chips to increase your “coverage” is perfect-just how a sneaky chef should be thinking! Reminds me of the story I tell in the book about my daughter Sammy being upset because she had only one cookie when her sister had two after hers had broken into two pieces! It’s just how they think until they’re about 7, when the ability to reason sets in.
As for the flax seeds, you’re right, they do need to be ground. And the fresher ground the better because the omega 3s oxidise quicky. I assumed Sue was grinding hers but I didn’t think to ask. You’re also right about high heat destroying the heatlhy benefits of the oils. But flax seed has other beneficial fiber and nutrients so ground seeds are good in the breading for those reasons. But for cooking in general, don’t use omega 3 oils because the great nutritional value of the oil will be lost.
You guys are doing great thing out there and your kids are no doubt the healthier for it. Feels good, doesn’t it?
I would like to introduce you to a great new resource now available on our website. We've had so many questions about nutrition and special diets that we've decided to bring a Registered Dietitian/Nutritionist on board who will address your specific nutritional questions on the Ask The Sneaky Chef blog.
Shoshana Suzanne Werber, MS, RD, CDN is a Registered Dietitian with a Masters degree in Clinical Nutrition from New York University. Her private practice is located on the Upper West Side of Manhattan.
Please feel free to blog your special nutritional/ diet questions and concerns to Shoshana. She'll be happy to blog back to you personally.
Looking forward to hearing from you as always! Missy
27. sroginski | June 5th, 2007 at 5:50 pm
My husband had purchased the Hodgson Mill flax seed that was already ground. When we run out (which won’t be long), I look for a source of whole seeds and grind them myself. I had read on one website to use a coffee grinder or one of the hand-held blenders with the chopper attachment. It was also recommended to keep them in the freezer in a sealed, airtight container to prolong its health benefits. Supposedly 2 tablespoons a day are sufficient. I’m not sure how much to use in a meal and how much is too much. There is also some debate about flax seed consumption for pregnant women and children but the benefits seem to be compelling for the use rather than not (lowering cholesterol, cancer prevention, heart health, etc.) . Thanks for adding Dr. Werber to the blog. Perhaps she can shed some more light on the flax seed issue.
28. sroginski | June 5th, 2007 at 6:07 pm
What about adding your cooking buddies to the blog? Between your trials and tribulations during the production of your recipes, perhaps they could help us as we muddle through our own devious concoctions. Why reinvent the wheel, right? It might be helpful to know what didn’t work along with the pleasant surprises.
29. Susan Jardine | June 6th, 2007 at 11:35 am
I’ve just been introduced to your website by a friend. My “child’ is my 66yr old husband of 30yrs who has early-onset Alzheimers and just had surgery for Rectal cancer. We are fortunate that he came through the surgery fine (no additional permanent dimentia) and it appears that the tumor and lymph nodes that were removed were all clear of cancer. We do have a temporary Ileostomy which will be reversed in 3-4months, but this a minor issue other than another surgery/stay in the hospital. The ‘ostomy does require that we increase his fluids to prevent dehydration, but it is his overall health issues due to the AD are my primary concern. I must maximize every bite/sip of food he takes to ensure he gets the most in terms of nutrition/calories/protein. He has lost weight with the surgery (went in at 108 is now 98) and this is my number 1 concern. At this time, he is a picky eater due to lack of appetite/energy. While he can feed himself with fork/spoon, this will ultimately become an issue due to the AD. He will drink fluids/milk with no problems and this appears to be my best vehicle to give him his nutrition. I will get you book upon sending this note, but I need help from the nutritional experts to maximize nutritional needs for an adult child who needs to gain weight, increase strength and build as much nutritional health possible to help his body fight everything coming his way…and do so in an appetizing drink.
30. Jennifer | June 7th, 2007 at 11:35 am
Dear Shoshana,
I was wondering if it was possible to get information on how the recipes in The Sneaky Chef correspond to the daily food pyramid requirements for kids. For example, if I give my kids the frozen applesauce with blueberry juice, is that 1 serving of fruit? Two servings? One-half of a serving? This may be a huge undertaking that is more suited to future editions of the book. If that is the case, then perhaps you could let us know about the purees. If I give my child 1 Tbs. of a puree (for example, 1 Tbs. orange puree sneaked into a quesadilla), how much of a serving of veggies is that?
Thanks for your help! Jen
31. Jennifer | June 7th, 2007 at 11:43 am
Dear Missy,
I have some questions about spinach:
First, I’m not sure about measuring it. Do I pack the measuring cup, or loosely place the leaves in it? Is there a weight measurement for 1 cup of spinach (so I can weigh it on my kitchen scale for accuracy)?
Second, after I cook it, there is considerable “shrinkage” (for lack of a better word). Am I doing this right? It seems like when 6 cups go into the pot, maybe only 2 comes out.
Third, when I make the purple puree, it is too runny. My first batch had to be frozen in ice cube trays because it was so runny. My second batch is better, but nowhere near the consistency of mashed potatoes. Should I squeeze the water out of the spinach? I try to drain it well, but I think I might need to do more. Any tips?
Also, avocado freezes great! I cut them into quarters, peel, freeze on a cookie sheet, and place in a freezer bag. Then I mix them into smoothies. I don’t like avocado, but I couldn’t tell a difference from my regular smoothies (except it was really creamy!)
Thanks! Jen
32. crickett_4jc | June 10th, 2007 at 12:38 am
Missy~
I just stayed up reading the first few chapters of your book, and even though I should be sleeping I just had to write to you! I am a bit of a “slacker mom,” but nutrition has been the one area that I have been pretty steadfast in. My son is 14 months old, and is just starting to be picky, so I feel like reading this book has really given me a leg up this problem early in the game–I don’t have to “switch over” as much, because I can use your ideas from the beginning. I was wondering if you have considered adding a baby/toddler chapter, or even writing a seperate book about baby/toddler sneaking, since they have different needs for certain nutritional elements, such as healthy fats. It has been amazing being able to read something so in line with my personal feelings–even your disciplinary approach is spot on with what I feel. Thank you so much for offering such well-thought out, simple, creative suggestions without ever once sounding pushy or judgmental. And thank you for doing the leg work for parents who are like-minded. I will be recomending your book to all of the other mothers I know, without hesitation. Please keep it coming!!! Kerstin Davies
33. stacie | June 10th, 2007 at 6:13 am
I made the granola bars today and my child complained that they were too sweet. Do you have any tips on how to make them less sweet? Because the sweeter is a liquid (honey), I know that just reducing the honey will cause the bars to fall apart. Perhaps mixing in some nut butter–will that work?
Also, if I use the King Arthur White Whole Wheat flour, do you think they could completely replace the white flour in the Super Flour blend?
Thanks!
34. Alison | June 11th, 2007 at 12:15 pm
Dear Missy,
I love your book! Today I made the white puree for the first time - it came out a little on the light green side (even though I peeled the zucchini completely). Is this normal? WIll it take away from the sneakiness when I add it to white macaroni and cheese?
Loosely packed spinach is how I measured, but add more if the taste isn’t too strong. The more, the better, so long as you can get away with it. If the puree is too runny, then defintely squeeze out the water, and don’t add any more water when pureeing. Don’t be afraid to make a mistake; the purees are not an exact science. I’m glad you wrote to clarify–and thanks for the great tip on freezing avocado! My best, Missy
Dear Stacy, Wow, that’s a first….something being too sweet in a kids’ taste! You have a good point, given the honey is sort of the glue of the granola bars. Hmm…how about trying to cut out 1/2 the honey and use 3 egg whites. They get cooked, so no worries, and they are like glue too. Give it a try, and please let us know how it turns out. Thanks! Missy
Dear Kersten, Thank you very much for blogging and for the great review. I re-wrote the chapters many times to not sound too pushy. Thanks for noticing! All my best, Missy
Hi Alison, I know what you mean about the White Puree coming out a bit green. That happens sometimes to me, but it doesn’t show up in the mac ‘n cheese or anywhere. If you peel the zucchini a bit more, it may be whiter, but I don’t think this is necessary….I have to admit, this happened to me on the Today Show, so I re-did the puree because it was on TV, otherwise I would use it as is! Thanks, Missy
Dear Susan, I am sorry to hear about your husband's health problems and that the two of you are going through a difficult time. He is lucky to have you on his nutritional support team. Because your husband will drink milk, I agree that this is an excellent vehicle to supplement as many calories as possible. By the way, is your husband drinking whole, reduced-fat or skim milk? I would experiment with different smoothie ideas and recipes that incorporate milk, yogurt, fresh or frozen berries, banana, honey, ground flaxseeds, wheat germ, soy or whey protein powder, instant dry milk powder and ice cream. Some smoothies taste great with peanut butter blended in and peanut butter is a good way to add healthy fat. Fat provides more calories per gram than carbohydrates or protein, so try and add fat to foods or smoothies when possible. Drinking juice is another way to gain extra calories. Will your husband eat trail mix, dried fruit, nuts, and seeds, which are all caloric and nutrient dense? Encourage him to eat small frequent meals, avoid low-calorie foods, and eat high calorie foods, like mashed potatoes with butter and cheese (to which you can also add instant powdered milk for extra protein) creamy soups, hearty bean or lentil soups, crackers or bread with peanut or almond butter and jam. Try some of these ideas and let me know how they work out for you. If you need additional suggestions, please let me know. Good luck! And be sure to check this and all dietary advice that you get with your medical doctor.
Hi Jen, Great question although it is a bit tricky to answer. It's hard to know exactly how many servings of fruit your children are getting without specifying how much of the applesauce (with blueberry juice) you are giving them. Serving sizes vary depending on the age of the child. The number of servings (from all the food groups) needed per day vary per child as well (depending on age, sex & activity level). The Sneaky Chef purees are concentrated, so a little goes a long way. For example, a cup of broccoli purees down to less than half a cup, so you get more per tablespoon. Use the purees as often as possible, and they’ll add up! Shoshana, RD
43. camille | June 13th, 2007 at 10:26 am
Dear Missy,
I love the whole concept of your book, and even though my kids are all teens they still eat terribly as do I. We are not veggie lovers. My problem is that my 16 month old granddaughter lives with us and has had reactions when given peas, so I was wondering what can I replace the peas with in the Green Puree? Thanks, Camille
No problem taking out the peas. They don’t perform any special function in the recipe. Just substitute back in an equal amount of any of the other green veggies in the recipe that you like.
Now go get those veggies and start enjoying the benefits of improved health and energy!
DEAR ALL VISITORS, I’VE HAD MANY REQUESTS TO ANALYZE RECIPES TO DETERMINE THE POINTS ON WEIGHT WATCHERS. I WOULD LIKE TO TRY THIS FOR AT LEAST ONE RECIPE — SO I INVITE YOU ALL TO POST YOUR CHOICE OF RECIPE FOR NUTRITIONAL ANALYSIS AND WEIGHT WATCHER POINTS. THANKS! MISSY
46. lkschmidt | June 24th, 2007 at 6:55 am
Hi Missy,
I just purchased your book and tried making the “purple” puree. I used 2 boxes-10 oz.-of frozen chopped spinach. The back of the box said it contained a 3.5 servings (1/3 cup serving size)…roughly a little over 1 cup. So, I used two boxes. The recipe calls for 2 cups. I kept adding blueberries, over 2 1/4 cups, but it remained an ugly shade of dark greenish brown. When using frozen chopped spinach, what size box do you use and how many? Should I still try using this batch in any of the recipes?
Thank you for your reply! Lisa
47. lkschmidt | June 24th, 2007 at 7:09 am
I had a question about he purple puree and just saw your response to use fresh baby spinach. Can you please provide a weight of the 3 cups so I can measure it on a scale. I could probably squish 3 cups into 1 cup. I never know how to pack or measure fresh items like herbs or leafy vegetables. However, I’d still like to know the answer to the boxed spinach question I asked, so I know what to do with the batch I made.
Thank you again! Lisa
48. moonorchd | June 24th, 2007 at 11:53 am
Hi,
I have a few questions before I start making your recipes. My sons are thin, and I want to keep them that way. Many of your recipes call for milk and yogurt; can I substitute 1% milk and fat-free yogurt in the recipes? Also, you recommend slowly substituting whole weat flour for white flour so kids don’t notice the difference, but we don’t eat any white flour in our house, so I was wondering if instead of the 1 cup each of white flour and whole wheat flour called for in the flour blend I could use 2 cups of whole wheat and alleviate the white flour altogether.
Dear Kelly, You can definitely substitute 1% or fat free milk and yogurt in any recipe. And if your family is used to whole wheat flour, then definitely use it!! Forget the white. I do like whole wheat “pastry flour” if you can find it in the market. It’s a bit lighter, but still has all the nutrients and fiber. Enjoy! Missy
50. Nancy | June 25th, 2007 at 7:10 pm
I’ve noticed several times in the blog, you’ve said it was okay to replace all or part of the white flour with whole wheat flour. I was always told that extra liquids would be needed when using all whole wheat flour. Is that true? If so, how much?
Dear Nancy, I’ve been using a whole wheat “pastry” flour in place of both the white and whole wheat flours, and no more liquid is needed. You can find these in natural markets like Whole Foods, and my normal grocery store now carries brands like Arrowhead Mills and Eagle Mills whole grain pastry flour. If you do go 100% whole wheat (not pastry flour), you may be right about the liquid. King Arthur flour says “. Whole-wheat flour absorbs more liquid than white, though this shouldn’t be a problem with 50-50 ratios.” You may need to add a bit of liquid, but I still think doing a 50-50 mix, or going with ww “pastry” flour is best for taste and texture. thanks! Missy
52. mia | June 27th, 2007 at 8:02 am
Missy or Shoshanna,
I made two loaves of whole wheat bread in the bread machine. My machine makes a 1 pound loaf, and I usually substitute white bread flour for some of the whole wheat, otherwise it’s too heavy for my family’s taste. The recipe calls for 2 1/3 cups whole wheat flour, and I substituted 1 cup of it with the flour blend.
I had soaked about 3/4 cup of raisins in apple juice the night before, pureed them up, and added them to the first loaf of bread. Unfortunately, I was seen adding these to the machine when it beeped for the “mix-in” cycle and my 9 y/o wouldn’t touch it. It tasted really good, even though the top was flat.
In the second loaf, I substituted about 1/2 cup of the water with the apple juice used to soak the raisins. Instead of the precise 1 1/2 tsp of yeast called for in the recipe, this time I added a bit more yeas, and the top wasn’t flat. One of my kids absolutely loved it because it was so much sweeter than usual. I’m thinking this could work with pretty much any dried fruit.
One interesting thing I found out during this “experiment” is that raisins - at least the ones I soaked in the apple juice - do not freeze, and neither does the soaking water. I was going to freeze the pureed raisins and soaking water and use them at a later date, because I was pressed for time, but after 48 hours they were still slushy. I wonder if anyone could tell me why? My freezer seems to be working fine on other things.
Soaking the raisins in apple juice was a great idea. And the fact that the kids loved the bread is the proof in the pudding : ) You can also try soaking them in orange juice for an even more interesting flavor your kids will love.
The only reason I can think of why the soaked raisins don’t freeze is the high sugar content of the solution. You’ll notice that concentrated fruit juices, like orange, apple and grape usually just freeze to a firm slush, rather than solid, unless your freezer is extra cold. This is due to their high sugar content lowering the freezing point (see, I was paying attention in high school chemistry class!).
In my book, The Sneaky Chef, I give an option to use frozen spinach or collards (instead of raw baby spinach) in the Purple Puree. Many readers have noticed the amount in the book was too much for this frozen option - I originally called for 2 cups frozen spinach or collards. One cup of frozen spinach or collards works better than 2 cups. Thanks to all you astute sneaky chefs for catching this, and please enjoy the following new recipe for Purple Puree. One final note: raw baby spinach is still my preferred choice to use in this puree, and the original amount was correct for that option.
Make-Ahead Recipe #1: Purple Puree
3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1 - 2 tablespoons water
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.
55. rebles | July 4th, 2007 at 7:33 pm
Missy, I just love your book. I read it cover to cover in 2 days and then started cooking. So far we have had mac n cheese from the box with the white puree. My kids didn’t say a thing! I only added 2 tablespoons of puree, can’t wait to try more. I made the chicken fingers. Huge hit. Abosolutely delicious. I made the brownies tonight. My husband said he liked them and asked what was in them. When I told him spinach and blueberries he just laughed. I have been a sneaky chef for years with whole grains, but not with spinach–I am so excited.
I also made the chocolate chip cookies and was a little dissappointed. They tasted really good but were really crumbly. I added the optional almonds. When you measure the ground oats, do you measure them before you grind them, or after? I measured after. I really want to make the recipe work. Any suggestions?
Hi Rebecca, Thanks for the great news about the success of the recipes! I’m thrilled to hear it. As for the oats in the chocolate chip cookies, you did the right thing — measure after you grind them. The white bean puree can make them a little fragile, and they hold together better if they are a bit smaller and you cook them a little longer than normal cookies. I’m going to try to make them again this week to give you more hints if I come up with any. Perhaps try the oats whole, not ground, and see what happens? Or, you could try reducing the Flour Blend by just a tablespoon. If you have time to do these again, let me know the results. Thanks! Missy
57. elvis6676 | July 5th, 2007 at 7:15 am
just bought your book on amazon, made the mac n cheese and the meatballs yesterday - what a hit. my son has always been an outstanding eater, but when he turned 2 1/2 he refused any and all vegis - NOT ANYMORE!!! here is my question, im interested in making the green juice, but i dont understand… boil 3c spinach in 1c water, but then you say drain all of the liquid, wont that just leave spinach? im most interested in using it in the earth day milk shake but cannot imagine what it would look like with small green flakes of spinach floating in it! what am i missing??!! thank you
So happy the mac and cheese and meatballs were a hit! Now for the Green Juice....you do drain the liquid, but into a bowl. It's the liquid you use as the Green Juice, and save the "pulp" in the fine mesh strainer to add to Green Puree or Purple Puree. Hope that helps clarify things a bit! My best, Missy
59. elvis6676 | July 6th, 2007 at 5:47 am
thank you so much, of course that occurred to me at, what 3am???!!! im on my way!!! made the chicken legs last night, what a hit. my husband and i are benefiting as well!!!!! thanks keep up the good work. are there any plans to market the puree as a frozen food in the supermarket??? similar to babyfood? i think it would be a huge hit!!! thanks for the prompt response, looking forward to seeing you locally - northern NJ!!
Glad you’ve got some quiet time to think about things at 3am ; )
Wait till your husband sees my next book for men-there’ll be plenty of sneaky macho meals that he’s going to love. Release date is targetted for Spring.
Stay cool this summer!
Missy
61. cate | July 8th, 2007 at 12:42 pm
Hello Sneaky Chef! Thank you for your ingenious method of getting good nutrition to our little ones. I really appreciate your tasty, healthy recipes.
I have made the ‘Grab and Go Granola Bars’ twice now, and the flavour is outstanding. My problem is that they are very crumbly and are not bars, but are more like lumps of granola bars. I followed the recipe exactly but do not know where I went wrong. Any suggestions? Many thanks- Cate
Dear Cate, Thanks so much for writing. I’m very glad your family is enjoying the recipes. I’m sorry about the granola bars falling apart…perhaps you need to let them cool in the pan a bit longer before cutting? Also, try adding an egg white to the mixture before baking and see if it helps. I haven’t done this yet myself, so please let me know if it helps glue them together more. I think the problem is I tried to keep the amount of honey to a minimum. Of course, you can always enjoy it as clumps of granola! My best, Missy
63. finickysmom | July 9th, 2007 at 2:50 pm
Dear Missy (and anyone else with advice) First off, love the book! I was introduced to it via a web mom’s group. I’ve made quite a few of the recipes and it seems my husband, friends, and friends’ kids all love the recipes. My problem is that I can’t get Mr. Picky and Mr. Stubborn to even try the creations. Any advice for intial tasting? Also, my oldest prefers cucumbers and carrots to sweets and hates chocolate. I know this sounds like I have a healthy eater, but when one is consistently underweight and needs a full wet suit for a 90 degree pool, cucs and carrots don’t do the job for keeping the weight on. He won’t try anything new- the dinner hour is one of tears (usually mine ) negotiating, arguing, cajoling, and bribing. Any advice? One note- He did love the sneaky pizza with orange puree especially since he made it with me (love Trader Joe’s almost whole wheat pizza dough and homemade sauce). I’m desperate!
I certainly know how tough this stage can be. How old are your kids? Which other foods, besides pizza do they eat now? Mac n cheese? Spaghetti? Brownies? Look thru the recipes in the book to see which ones your kids are already eating, then try those with sneaky ingredients. If they aren’t eating ANY of the recipes in the book now, please let me know and we’ll think of something!
My Best,
Missy
65. finickysmom | July 10th, 2007 at 8:00 am
Thanks Missy,
Last night, they actually both ate the Mac and Cheese (Annie’s with orange puree and Amer. cheese) and a small piece of the pizza they made earlier. At this point, I’m happy to get them to eat, and not worried about overloading the carbs (next project). My oldest, 3 1/2, is most of the trouble. He doesn’t like peanut butter, chocolate, any cheese but parmesean, pasta with any sauce, bananas, berries (other than strawberries) most meat, and pretty much any other food that “normal” kids eat. When we do road trips and stop at IN and Out- I’ll order a cheeseburger for the little one, and tomatoes on the side for him. That’s his lunch. He doesn’t even eat more than two fries. I have been trying to expand his likes for years! Maybe this isn’t the forum for us, but I will definitely continue to make your recipes, if not for him then for the rest of us. I think they are great! I am going to bring the book to my Pediatrician this week so that she can use it as a reccomendation to other parents.
66. elvis6676 | July 10th, 2007 at 9:53 am
hi desperate! i, like you, used the book and LOVE it. i got it for my 3 1/2 yo, but when i was able to fool my 13 yo, i knew i hit the big time - this is a kid who only eats carrots, steak and chicken and examines everything with a microscope- hes eaten at least six of the recipes ive prepared, and the only comment ive heard is, “this is good” my suggestions is not to introduce anything new. i am only using recipes that i know my guys will eat. chicken fingers, meatballs, mac n cheese, tacos and burgers. even if you can find one or two that you can serve each week youre still ahead of where you were yesterday - good luck
67. sroginski | July 11th, 2007 at 4:38 am
Dear finickysmom,
If you kids loved the pizza, try making calzones out of the leftover chicken fingers and no harm chicken parm. I gave some directions on the story & recipe contest. It is entry #17. Calzones don’t have any sauce in them but your other kids can dip their pieces in the sauce for the extra boost. If you pickiest likes parmasan cheese, buy some fresh and grate it yourself. Let him watch you put it inside the calzone (along with the other sneaky stuff when he’s not watching). The nice thing about calzones is you can make them big or small. So if you must, use a white crust like Pillsbury and let him make a personal chicken and parmasan calzone. You may not be able to sneak in the pureed zucchini but if he eats his calzone the first time, maybe you can make it for him the next time and he’ll continue to eat them while you add a tablespoon here and there of the sneaky ingredients. Mozzarella is pretty mild so I would guess you could mix some moz to the parm and maintain the parm taste. That might help the moisture issue with the parm while introducing a new cheese in minute quantities. Check out some of the other recipes on that page as well. There might be something else you could adapt for your skeptics.
If anyone has a heathier pizza crust recipe, let me know. Seems like the flour blend, having the whole wheat flour it in, makes it hard to make a light and fluffy crust. I’ve been working on one that has a good flavor but is too dense. Thanks.
68. rowan25 | July 12th, 2007 at 7:12 pm
Dear Missy,
Thank you so much for this book! I’m just starting out with my 3 year old daughter who eats nothing!! I tried the Extra Creamy Chocolate Ice Cream. She wouldn’t eat it!! I was so disappointed. You couldn’t taste the avocado at all, but the banana was pretty strong. Is there a way to cut back on the banana flavor and increase the chocolate flavor? If I freeze the avocados, could I eliminate the banana altogether? Anyone with thoughts or experience with this, PLEASE HELP!!!! Thanks,
Try one of the sorbet recipes from the book and add 1/4 ripe avocado to it. No banana there. Let me know how it goes!
All the best,
Missy
70. finickysmom | July 17th, 2007 at 8:55 pm
Missy, I will try the calzone recipe next. Of course, once I wrote in, Mr. Picky has all of a sudden picked up the eating and is actually trying more and more things. Kids are so great like that! As to the whole wheat pizza crust- I don’t make one, but if you have a Trader Joe’s they make a good “Almost Whole Wheat” pizza dough that is good in a pinch. I buy a bag, separate it into smaller balls, and freeze in individual bags. I also buy their fresh sauce, sneakify it, and then freeze it as well. So far so good, we’re working on our third sneaky pizza!
71. finickysmom | July 17th, 2007 at 9:01 pm
Oh, I was so excited I almost forgot- Mr. Picky ate the baked ziti and leftovers (as long as I fed him and he pretended to be a shark; whatever) for three days. I put it on his plate, told him as soon as he sat down, that it looked a little different than his usual white noodles, butter and parm. but that he needed to try it. I also named it “Pizza Noodles”. He had “Fit” in his eyes, but he tried it anyway with no major tantrum. He said he didn’t like it at first, but then I told him I’d find a really cheesy bite and he tried it again and said it was good. HUGE!!!!!! Thank you! PS- I bring the book to all mom functions (They think I’m a little obsessed) and did share it with my kids’ ped. to pass on.
It sounds like you’re definitely making good progress there. Keep it up! And your “sneakify” word is really catchy-I’m going to start using it myself!
Thanks, Missy
73. kk | July 19th, 2007 at 12:31 pm
I did remake the granola bars… I used a tad bit more honey and put the pan in the fridge to get cold.. then I could cut them into 1 inch or so bars. They stuck together much better.. they are very tasty… thank you for the great recipes!!!
Kerri
74. Laura | July 20th, 2007 at 11:42 am
When you are ready to use a bit of frozen puree, do you thaw it first? If so, how (room temp, microwave)? Or do you proceed with the recipe using a frozen cube? Thanks!!!
I drop the frozen bag in a bowl of hot water until it thaws, or just until loose enough to remove from plastic bag and microwave in a bowl. If making a hot sauce, such as tomato sauce or mac 'n cheese, just drop the frozen cube in the sauce.
Best Regards, Missy
76. Cathy | July 27th, 2007 at 4:45 am
Missy, Love the book - have recommended it to anyone who will listen! My problem is that my kids are not toddlers - my 14-year-old decided to be a vegetarian last winter but will not try any new foods - no beans, etc. - to replace the meat! Sneaking beans into cookies and tofu into his mac ‘n cheese has been a great way to sneak in some protein.
I wish you’d written your book when my kids were toddlers! Any plans for another book, maybe for teens/adults?
77. buckeyepantherfan | July 28th, 2007 at 8:20 pm
Hi Missy,
On June 23rd, you asked for people to give their suggestions on a recipe they would like to see WW points. I don’t know if you got any responses, but I would love to see that posted. It’s hard to pick just one recipe, but I would choose the maxed out meatloaf or health-by-chocolate cookies. Thanks!
Hi Cathy, I’m so glad the book is helping with your vegetarian teenager! The sneaky method #5 Method Five:Combine Foods that are a Specific Nutritional Complement for Each Other should be extra helpful for you since it shows what foods combine to form complete vegetarian proteins. Many of the sneaky chef recipes accomplish this. How about the Baked Ziti and Lasagna?
The next book is Sneaky Chef for Men — due out spring 2008. I think you’ll enjoy these recipes too!
Thanks for the suggestions. So far I’ve done Breakfast Cookies. They are 2 points each.
I’ll post more as I do them.
Enjoy! Missy
80. jillmom | July 30th, 2007 at 11:07 am
Hi Missy and all,
I jst recently purchased the book and made a double batch for freezing of several purees. While making the purees I used the cooking liquid as my thinning water. Is it better to cool this liquid before I add it to the food processor? I want to thank all for this book. I am going to have to try those cookies. My kids loved ice cream for breakfast the first morning I had the book. Thanks for all the tips.
Great idea to use the cooking liquid when making the purees! And, no, you don't have to cool it first. Keep up the healthy sneaking! My best, Missy
82. rfranceen | July 31st, 2007 at 11:52 am
I am so excited to have your book! My family is much better off! My daughter even caught me making mac-n-cheese with orange puree today and said that she thinks it tastes more cheesy that way. The white puree or white bean puree in the mac-n-cheese didn’t go over as well, but I figure that we’ll go with what they will eat and try again later.
My question is that I love your idea of adding sardines to tuna sandwiches, but I have not been able to find sardines canned without the skin or bones in any of our local grocery stores. Do you have any suggestions for where I might find them - whether on-line or in a store? Thanks!
That's terrific that your daughter was so open-minded and loves the Orange Puree in her mac 'n cheese! The others are a little trickier and you have to start with smaller amounts.
As for canned sardines, I like the skinless and boneless cans, and they are usually located near the canned tuna and salmon in the grocery store. They look like this below - you can also get them on Amazon at
I have discovered a new found trick to hiding the wheat germ texture in some baked goods.
I use my Braun hand blender with the little chopper attachment. I grind the wheat germ (works on flax seed as well) until it has the consistency similar to flour. It is easier to hide from the skeptical eyes of the picky eater and is less noticable on the palate as well.
85. sroginski | August 5th, 2007 at 6:04 am
I too have had some difficulty with the granola bars. The first attempt ended with similar results as mentioned above AND my picky eater wrinkled her nose up at it. It didn’t look anything like Rice Crispy Treats which is what she thought I was making. So I set off to make a modified R.C.T. because I figured, if she was going to get a dessert, it might as well be one that was “better” for her. I started with Missy’s recipe and just tweaked it a bit. Here’s what I came up with, and SUCCESS…no more wrinkled up noses!
S'more Rice Crispy Treats
1 bag miniature marshmallows ~ 5 c. crispy rice cereal 1 c. powdered milk ¼ c. wheat germ ¼ c. flax seed (omit if desired and replace with ¼ c. more wheat germ) 2 t. vanilla extract 4 T. butter/margarine ½ t. salt 1 t. cinnamon ½ bag dark chocolate chips (or equivalent amount of chocolate covered raisins)
Using a hand blender with the chopper attachment, powderize the wheat germ, flax seed and milk together. Add the cinnamon. Mix well. Add enough rice cereal to make a total of 6 cups of dry mixture. Pour in the chocolate chips or raisins. The chocolate from the chips or raisins helps to mask the brown color from the wheat germ, flax seed, and cinnamon. I put my chips in the freezer the night before so as to slow down the melting process. If you really want to hide the good stuff in the treats, melt the chocolate chips with the marshmallow mixture (see below).
On the stove, melt the butter and marshmallows together. Add the vanilla at any point. Once all of the lumps are gone, add the dry mix. Stir quickly until well blended and pour into greased 9×13 pan. Press with an oiled/buttered spatula. Let cool and cut into squares or bars. I like to cut mine into bars and wrap them in freezer paper and tape shut. Place in the freezer for a quick candy bar treat on the go.
86. sroginski | August 5th, 2007 at 1:30 pm
Opps… Forgot an ingredient in the S’more Rice Crispy Treat.
I forgot to list the 2/3 cup of rolled oats, ground to a powder as well and added to the dry mix.
Sorry.
87. AArrieta | August 7th, 2007 at 4:20 pm
Missy and everyone,
I have enjoyed reading the blog. Its been very helpful and inspiring.
I received the book last Thursday from a friend who has been using it and loves it. I read it Friday & Saturday, went shopping Sunday am, made my purees in afternoon, and starting “sneakifying” Monday.
I have added the white puree to my daughters mac n cheese and the yougart to her ranch dip without any notice.
The BIG surprise is that yeaterday was my husband’s birthday and I made him his favorite chocolate bundt cake substituting purple puree for the water and adding wheat germ. Risky, I know. Well, he said it was the BEST & richest cake I have made. So, I didn’t tell him what I did. I also made him a chicken casserole that he wanted and added more wheat germ to the stuffing and milk instead of water to the sauce. He didn’t even notice.
I must admit its kind of FUN being sneaky! Tonight is baked spaghetti, which I nornally grate veggies into. But, I am going the extra step and adding orange puree and yougart too.
I am excited to try all the recipes in the book, and to get the new cookbook for men next spring. I also look forward to seeing the recipes that others have submitted.
Thanks for inspiring me and others to take our sneakiness up a notch! And thanks to my friend for the AWESOME gift!
Andrea
88. ajsgramma | August 8th, 2007 at 9:39 am
Like Andrea, I bought the book this past weekend & started reading it immediately. It’s a work of genius. The added nutritional info inserted throughout is just great! I especially like the list of foods that are important to buy organic. I’ve taken care of my grandson weekdays since he was 2 months old. I feed him most of his weekly meals & since he turned 3 he’s been a lot more discriminating in his likes & dislikes. I was already sneaking some foods into sauces & luckily he loves “pickled” anything (beets, coleslaw, pickles). But I never felt I could get enough good nutrition into him before he was full. Adding more value into each bite will help a lot. Yesterday he helped me make the Purple Puree (I’d already placed the spinach under the blueberries in the blender & all he saw was blueberries.) He asked what we were making & all I could think to say was “Goop”. He laughed & after tasting it said, “Gramma I love this Goop Juice”. This week we’ve tried Quick Fix for Boxed Macaroni, Bonus Burgers -my husband loved these, & Breakfast Cookies - 3 batches. All were easy & very well liked. I have a suggestion for the Breakfast Cookies - I used a whole wheat cereal that had dried fruit included for one batch & it added another flavor. You could add dried cranberries or just about any dried fruit to the cookies to change them up. (((HUGS))) for such a great book - looking forward to the men’s book for some other members in my family. Verna
89. CSteinke265 | August 13th, 2007 at 6:59 am
Awesome book! Well organized and very imformative! I’ll be trying the recipes for the first time this week. I have a kindergartener that needs to pack for a snack and a lunch break. There is no refrigeration or microwave available. Also, teacher requests nothing messy since they have carpet on the floor. Any recommendations?
90. Jennifer | August 13th, 2007 at 10:08 am
Dear Missy,
With school starting this week, I was wondering what suggestions you had for sneaking more nutrition into our kids’ lunches, since we’re a little more limited on what we can send with them.
Thanks so much! Jen
91. Candace | August 14th, 2007 at 8:01 am
Dear Missy and everyone,
My names Candace and well I have a problem… I can’t seem to get my 20yr old boyfriend to eat Healthy. So far the only food he eats is his meat and a few fruits ex> apples and bananas. Thats It. The major thing is that he’s really picky about texture. A couple of his favorites are Chicken Brest which has to have lots of FLAVOR and SPICE, poutine, and Grill Cheese Snd’s. I need help on how to get him to eat heathier without the texture. And some way’s to add to his favorits. And since he’s leting me cook for him I want him to eat healthy meals.
Please let me know what I can do. Thanx Alot. Candace
92. SingOut | August 14th, 2007 at 8:10 am
Dear Missy, I love your book, and I don’t even have children! I’m just trying to find ways to squeeze more veggies into my own diet. Since I’m not trying to fool anyone, would it work to leave the skins on the zucchini in the the white puree? I’m guessing that it would be healthier that way, but I’m a little afraid to try it. Does the zucchini skin have a very strong flavor? Would it change the texture?
Thanks, SingOut
93. jennk12 | August 15th, 2007 at 5:15 am
My picky eater is actually my husband but with a 10 month old I have a freezer full of pureed veggie ice cubes so it was easy to get going. My husband loves banana chocolate chip muffins but I would like to sneak some veggies into my recipe, could you take a look at my usual recipe and help.
3 very ripe bananas ½ cup honey 3 tablespoons canola oil 1 teaspoon vanilla extract 1 ½ cups whole-wheat pastry flour 1 ½ teaspoons baking soda ¼ teaspoon salt 1 cup chocolate chips
I plan to try some wheat germ next time but wanted to give it to you like I usually make them. Can’t wait for your next book!!! Thank you Jennifer
94. elvis6676 | August 16th, 2007 at 10:10 am
sroginski - im just about to put your variation of the granola/rice krispie treats in the oven, how long and at what temp? for today ill assume to use missys recipe. thanks. im looking forward to them
95. jennk12 | August 17th, 2007 at 6:11 am
Dear Missy, I am looking for some help creating sneaky banana chocolate chip muffins. This is the recipe I use: 3 ripe bananas ½ cup honey 3 tablespoons canola oil 1 teaspoon vanilla extract 1 ½ cups whole-wheat pastry flour 1 ½ teaspoons baking soda ¼ teaspoon salt about 1 cup or less chocolate chips
I plan on replacing some of the flour with wheat germ but I was wondering the best way to substitute in some veggies?
My picky eater is my husband but my 10 month old daughter seems to be following in his foot steps. She spits out anything green I give her. Hopefully that will change.
Very creative idea! The Orange Puree will sneak right in with the bananas–you may have to add more flour (or wheat germ) to compensate. Make sure you end up with a similar texture to what you’re used to. Then you’ll have one healthy muffin on your hands : )
With school starting there are definitely some “neater” recipes which can easily be packed for snacks or lunches. Be sure to use the same common sense packaging (to keep as cool as possible) when sending these items as you do when you’re sending any sandwiches with lunch meats or other perishables:
Here are some nutritious and relatively neat (depending on who’s eating them!) snacks and lunches to try from the book:
Breakfast Cookies, Chicken Tenders, Cheesy Animal Crackers, Brainy Brownies, Choc-ful Donuts & Cupcakes, Covert Quesadillas, Guerilla Grilled Cheese, Packed Pizza Bagels, Complete Corn Muffins, Grilled Cheese Muffins, Health By Chocolate Cookies, PB&J Muffins, Thumbprint Peanut Butter Cookies, Unbelievable Chocolate Chip Cookies, Left Over Potato Cakes, Power Pizza, Quick Fixes for Tuna Fish Sandwiches.
Hi Candace, 20 year olds are tougher than men who are little older and have begun to realize that they need to pay more attention to what they eat. He probably still feels immune to the effects of poor eating because it hasn’t caught up with him yet. It won’t sink in until he begins to see a little bulge around the middle or he gets a high cholesterol report, or his energy begins to drop and he misses it, etc.
So your task is a little tricky ; ) The main thing is NOT to nag. He’ll only resist all the more. And you’ll have to decide whether you want to tell him what you’re doing. Is he open to eating healthier if he can’t notice a difference? If so, you can start with some recipes from the book like a little orange puree in his grilled cheese (go gently at first), or try my chicken tenders recipe spiced up the way he likes it.
But take heart-The Sneaky Chef Men’s Book will be coming out in April and it’s FULL of macho men’s meals that he’ll love! I designed it exactly for him. So in the worst case, you’ll have to take heart in knowing that help is just around the corner : ) Hang in there.
The zucchini skin is bland in flavor too, so don’t worry about it. You’ll still see flecks of green, though, and it’s little tiny bit coarser than the rest of the zucchini, but I’d go ahead and risk it ; ) Hey, we’ve all got to stretch a little once in a while or don’t grow, right?!
My sincerest apologies for taking so long to answer your blog. I’ve been traveling so much lately!
You can cut out half the amount of bananas for an equal amt (per cup) of either Orange or White Puree mixed in with the bananas. The banana flavor will hide the veg flavor, and the sugar content overall will be less because of the veg substitute.
Keep up the good work!
With warmest regards,
Missy
101. sroginski | September 1st, 2007 at 3:23 am
Dear Elvis,
Sorry I didn’t see your blog sooner (I went back to work). Since it is like the rice crispy treats, no need to bake. Just spread out in a lightly greased pan and your done! You said you were going to bake them…did that work?
How did you picky eater like them? I keep candy bar sized pieces wrapped and taped in freezer paper in my freezer. On the way to work, I’ll grab one for the picky eaters morning snack. They actually taste kind-of like the store bought milk and cereral bars that General Mills is putting out. (Cheerios, Cinnamon Toast Crunch, etc…) That makes me think that I could try another cereal like cheerios too.
102. kath | September 4th, 2007 at 12:12 pm
Hi Missy -
I have a 6 year old child diagnosed with Autism. With issues concerning texture, colour and smell he is a fussy eater to say the least. My husband and I have been hiding stuff for years in spaghetti and lasagna as well as tacos and pizza sauce but other than that were doing a pretty poor job of it. We were down to the four meals above, fish sticks, bugers and dogs and the odd bit of restaurant food. My middle child is developing typically but was being held back by the few things my eldest would eat. Along comes my little one and I can see the same thing happening to her!
Thanks to you and your great ideas we are having so much more success. While we’re still eating the same food but we have added a few more things to the repetoire: chicken nuggets, healthy snacks etc. and now everything is packed with power. What a relief. I have posted to other parents of children with Autism so that they can use your method too.
One question though. I’m having real trouble with the granola bars. I am a true baker (terrible cook) and never usually have problems but I’ve tried this one several ways and it crumbles on me unless I bake the daylights out of it, in which case it turns to hard chunks and my kids won’t eat it. Any thoughts? I swear I’m following the recipe to the letter…
I’m certain you are following the recipe to the letter. And it’s not your fault! Several people have the same issue. I’ll reprint some earlier posts for you here so you can field some fixes.
Sorry for the inconvenience!
All the best, Missy
I did remake the granola bars... I used a tad bit more honey and put the pan in the fridge to get cold.. then I could cut them into 1 inch or so bars. They stuck together much better.. they are very tasty... thank you for the great recipes!!! Kerri
Thank you for your ingenious method of getting good nutrition to our little ones. I really appreciate your tasty, healthy recipes. I have made the 'Grab and Go Granola Bars' twice now, and the flavour is outstanding. My problem is that they are very crumbly and are not bars, but are more like lumps of granola bars. I followed the recipe exactly but do not know where I went wrong. Any suggestions? Many thanks- Cate
Dear Cate, Thanks so much for writing. I'm very glad your family is enjoying the recipes. I'm sorry about the granola bars falling apart...perhaps you need to let them cool in the pan a bit longer before cutting? Also, try adding an egg white to the mixture before baking and see if it helps. I haven't done this yet myself, so please let me know if it helps glue them together more. I think the problem is I tried to keep the amount of honey to a minimum. Of course, you can always enjoy it as clumps of granola! My best, Missy
Dear Stacy, Wow, that's a first....something being too sweet in a kids' taste! You have a good point, given the honey is sort of the glue of the granola bars. Hmm...how about trying to cut out 1/2 the honey and use 3 egg whites. They get cooked, so no worries, and they are like glue too. Give it a try, and please let us know how it turns out. Thanks! Missy
104. julianeh | September 6th, 2007 at 11:54 am
Hi Missy:
What a great cookbook! I’ve only tried 2 recipes so far (breakfast cookies & cheesy animal crackers) and both were YUMMY! Quick question on measurements—For the crushed cereal in the cookies, do you measure before crushing or after? I measured before crushing but then added some more to the dough because it was too thin. Both the cookies and the crackers were a hit with my two year old—thank you!
Juliane
105. huntersmom | September 7th, 2007 at 8:05 am
Hi Sneaky Chef and Thanks so much for this website! Hopefully, this will be the answer to my worries. My son is a VERY picky eater. He eats and loves hot dogs, pretty much any type of meat in a link (sausage, smoked sausage, polska kiebasa), mac n’ chz, chicken patties, fruit. This is not because I started him out on these non-nutritional food items and I always present him with veggies and whatever we are eating, but he is pretty much set in stone with the above items. I’m praying he will grow out of this (he’s 17 months old). His Daddy was a very picky eater and I’ve heard this “syndrome” is hereditary?!? So anyway, how can I sneak good stuff into hot dogs and chic patties? Thanks so much for any help.
106. cobyhortgirl95 | September 10th, 2007 at 9:36 am
I have always been a picky eater myself. Now that I have a one year old I want to be a better food role model for her. I bought your book and I love it! So far we have tried the pasta sauce, meatloaf, mac and cheese and the chocolate chip pancakes. All are wonderful, I even sneak extra purees in. And take it from me, for a recipe to have spinach in it and still be something I like is amazing!!! Will you be coming out with a second book?
107. elvis6676 | September 10th, 2007 at 1:10 pm
sroginski - no it didnt work - can you tell ive never made rice crispie treats b4? duh. ill try again, because it looked great prior to the oven! thanks
and missy - ive done wonders with your cookbook! mt 3yo and soon to be 14 yo cant detect anything in the mac n cheese, chicken tenders, meatballs, milkshakes and I LOVE IT!
I use the purple puree in tacos, just mix into the ground turkey and the gobble them down!!!
I’ve just finished “The Sneaky Chef for Men-How to Cheat on Your Man in the Kitchen.” It’s due out in April and It’ll be packed with over 100 sink-your-teeth-into recipes that men (and women) love.
That should keep you in recipes for a while : )
All the best,
Missy
109. shakeykat | September 11th, 2007 at 9:08 am
Dear sneaky chef, I love the book…. my husband seen you on the Today show and said that I had to get this cookbook, I was leary about my son like the food with hidden stuff in it. Well, I bought the book and made the puree’s. I made meatballs for dinner the one nite, I turned them into meatball hoagies. My son loved them, I never seen him eat so well. I am sold on this book now, I making the chicken tenders tonite, hopefully they are hit also.
We’ve got a study we just posted on our News Blog Page about picky eating being genetic-guess you know that first hand…
As for hot dogs, check out my recipe for Pigs in Healthy Blankets in the book. And for chicken patties, you can sneak oat bran, wheat germ, or purees in if you make them from scratch.
That is so sweet of you to say such kind things. It warms my heart and I appreciate it so much.
I wish you and your family the best of health and happiness, now and always.
Warmly, Missy
113. sroginski | September 17th, 2007 at 4:08 pm
For the first time since I’ve had your book, my husband cooked a dinner using your technique. He snuck 2 jars of baby carrot food into the spaghetti sauce tonight! And he so matter-of-factly said, “so, how do you like the c-a-r-r-o-t-s for dinner tonight.” I looked around the dinner table a little puzzled, then to him. He had a silly look on his face. My response, “You…? Put…?” and then it dawned on me the look on his face was the same one I’ve been donning since my May indoctrination into the Society for Sneaky Parentage. This is the same man who said I was over-doing it by sneaking veggies in for every meal I cooked. HA! The seed has finally germinated!!!!
114. sharon | September 24th, 2007 at 9:25 am
Hi Missy. I can’t tell you how much I love your book. I finally have a little stress relief. My 3 year old daughter won’t eat any veggies, fruit, or juice and hasn’t for about 1 1/2 years. The only thing resembling the above that she will eat is a little corn on the cob (once per week, part of a cob) and tomato soup. This has been very stressful. I have been quite worried about her. I have tried all of the many strategies out there and she doesn’t budge. She happily shops for fruit and veggies with me, likes to name them, carry them around the store, put them on the conveyer belt, cook with me, but will not eat them. On top of worrying about vitamins she isn’t getting, she has now been found to be low in iron stores (ferratin).
Anyway your book has been incredibly helpful!!! She won’t eat everything I’ve tried. She has detected the sneak ingredient once. Almost everything has been successful though and I have tried several of your recipes and continue to do so. I wanted to do a spinach and blueberrie dance after the choc chip cocoa pancakes!
My question is how can I substitute my purple puree into other chocolate recipes I find? I think you say this in the book, but I can’t find it now.
Thank you so much! Sharon
115. AArrieta | September 26th, 2007 at 6:16 pm
Dear Missy,
I need help with a recipe for pumpkin bread. I have remade my mother-in-laws recipe so its healthier by using the flour blend and replacing the water and most of the oil with applesauce. However, I am not sure what to do about the sugar. The recipe calls for 3 cups, which is a lot. I haven’t tried cutting back on it yet b/c I wasn’t sure what it would do to the baking process. Any suggestions would be helpful. By the way my husband said that with the changes I have made as is the bread is even mositer than my mother-in-laws. But, we won’t tell her that )
Thanks for the help, Andrea
Healthier Pumpkin Bread
Ingredients:
1 15 oz. can Pumpkin (approx. 2 c.) 1 c. All purpose unbleached flour 1 c. Whole Wheat Flour 1 c. Wheat germ 3 c. sugar ½ c. Canola oil 4 Eggs 1 ¼ c. Applesauce 2 t. Baking Soda 1 ½ t. Salt 1 t. Allspice 2 t. Cinnamon 2 t. Nutmeg
Directions:
Mix all ingredients. Place in greased loaf pans. Bake at 350 for 1 hour. Let cool completely before removing from loaf pan.
First of all, fantastic job! You’re doing everything right. Don’t give up.
I’m not a professional baker, but in my experience I can always replace up to half the fat in any baked recipe with purple puree. The same goes for meat recipes, tacos, hamburgers, meatballs, etc.-even chocolate french toast with eggs and milk!
Apple sauce, while it is a good fat replacement, is not so high in nurtient value. So rather than using applesauce, try substituting orange puree (swet potatoes and carrots) at the same ratio as the apple sauce you’re subbing in right now. The orange puree hides well in pumpkin bread (and banana bread).
As for sugar, try cutting out half of it and you shouldn’t have any problem, the veggie puree will add back some sweetness. If everyone is used to super sweet, you may have to cut back more gradually. But if you haven’t baked anything really sweet in a while, you should be able to get away with this healthier version just fine.
All the best,
Missy
118. sroginski | October 1st, 2007 at 3:03 pm
Oooh! Can’t wait to try to pumpkin bread. Thanks AArrieta!
119. Stephanie M. | October 3rd, 2007 at 10:44 pm
Dear Missy,
Do you have a whole grain recipe to use in place of Bisquick? I have been using Whole Wheat Pastry flour in place of regular flour with great success, my family does not notice a thing.
I have made your Chocolate Chip Pancakes with WW Pastry Flour in place of the flour blend and Oat Flour in place of the ground almonds, I also substituted Agave Necter in place of the honey, they were wonderful and so moist, my kids told me to make them every morning for the rest of the week! I also made your Brainy Brownies, they were so good, I had to refrain from laughing while my watching my children scarf down spinach without even knowing it! I would bake them in a smaller pan next time, the 9 x 13 made them too thin ( for my taste at least).
Anyway, I just wanted to thank you for your cookbook, it’s really helping me get those healthy veggies into my children! I look forward to your other cookbooks!
120. dmb94 | October 4th, 2007 at 1:04 pm
Missy, I have a question about using the baby food in place of the actual ingredients. For example I wanted to make the Organe puree but was out of carrots. How much of the baby food carrots should I add? I love this book! My daughter and husband are intensely picky eaters and so far no complaints about these receipes! I can’t wait for the husband version to come out!
121. Linn | October 4th, 2007 at 6:09 pm
I have had your book for about 1 month and am enjoying “sneaking” around my kitchen. Is there a place on the web site that the nutrition information is listed for the recipes in the book? I like to know the dietary fiber grams, the calories, the fat grams and protein for diet purposes (for the adults in the family), and knowing the vitamins and minerals would just make me feel good about the way I am cooking! Thank you Linn
122. sroginski | October 8th, 2007 at 4:33 pm
Pastry flour…having a hard time finding it. I’d like to give it a try. Is it in with all of the other flours?
What is your take on using flax seed oil? How does it compare to olive or canola oil?
As you may have noticed, there's been a lively dialogue going on about The Sneaky Chef in the media over the past few days. As this discussion has unfolded, I have been truly overwhelmed by the outpouring of support I have received from Sneaky Chef fans worldwide, who have made their passionate, articulate opinions known across the Internet! It is a pleasure and a privilege to be connected to parents who are so deeply committed to their children's health and well-being.
I am extraordinarily moved by everyone's kind words, and more grateful than I can say for all of your help in making The Sneaky Chef a household name.
My Best to You and to Your Families, Missy
124. cblanton | October 15th, 2007 at 10:53 am
Dear Missy, My picky eater (picky doesn’t begin to cover it!) also has ADHD. I’ve read that Omega 3 is really good for him and to use flaxseed in food. Can I substitute ground flaxseed for the wheat germ or the flour? What are some other ways I can sneak the Omega 3s and Flaxseed into the recipes? Thanks, Corey
125. AArrieta | October 16th, 2007 at 7:29 am
Missy,
Thanks for the suggestions on the pumpkin bread. A friend also said to try adding a banana if my family wanted more sweetness when I cut back on the sugar. I can’t wait to try it and report back on the results.
I also wanted to let you know I made the grab n go granola bars and the smore krispie treats that sroginski posted and they were big hits. My granola bars did fall apart. So, I will try the changes you mentioned about cutting the oil in half and baking at 350 next time. I also plan to use a 9 in. square pan because using the 9 x 13 made them a bit thin. I used the new dark m & m’s instead of chocolate chips b/c I had those on hand for halloween instead and they worked great. They might not be has healthy but they did intice my picky eaters to try them b/c they had m & m’s in them.
Thanks Again for inspiring us all to try new healthier things for our family.
Thanks for your patience. With all the media attention this week, I’m behind on answering blogs (and the rest of my life!). Please resubmit your blog request if you still need an answer and haven’t found the solution to your recipe questions by trial and error by this point.
Be sure to check out the New York Times and New York Daily News stories at:
Hi Missy, I was wondering if you had a recipe with Whole Wheat Pastry flour to replace mixes like Bisquick?
I have used your Chocolate Chip Pancake recipe in my cast iron Pancake Puff pan (which is an aebleskiver) and they came out great, the kids loved them. I”m gonna try the Cocoa ones next!
Thanks again for your terrific cookbook!
Stephanie
128. Leigh Anne | October 19th, 2007 at 7:10 pm
Missy,
I just made your chicken nuggets, and I do have to say your recipe was much better than “someone elses”. I do have a question….can you freeze the nuggets. I was just curious as if you could freeze the nuggets after you prepare them and cook later, or if you would need to cook and then freeze? Not sure if either are a possibility, but wanted your insight. Thanks!
Leigh Anne
129. M2WANDC | October 20th, 2007 at 8:07 pm
Just purchased your book (was reading reviews on amazon between Jessica’s and yours and yours seems to have the better reviews) so I haven’t yet tried your recipes, but will give the sample recipes a try this week while I wait for your book to arrive.
My2.5 year old son will eat veggies and fruits when he wants to, key, if it’s HIS idea…but is very certain about what he eats, when he eats, etc…and if I don’t offer something he wants, he doesn’t eat it…(I don’t offer anything else, he can just wait until the next meal if he’s not that hungry IMHO) but he will go DAYS without a veggie…infact, one day he had very little to eat at all…a dixie cup of fish crackers at the gym while I was working out & some juice. I think he knows it bothers me and does it on purpose…but then I realize hunger has got to take over! Right?He refused everything I offered that day…his own personal food strike…I used to be able to get baby food (pureed) into him while he took a bath (pre-occupied with splashing) but now I can’t even do that…so he hasn’t seen a green in weeks! I’m hoping this will help me get some healthy foods in him…because in my case, it’s not that I offer junk, he is only offered healthy…he’s just opinionated and has a determined will…
another issue I deal with is his ability to puke on demand! It’s rather sick!!! I’m not sure if he has a sensitive gag reflex of just does it to make me worry? But if he eats something that he doesn’t like…for example…if I make him taste something he said he didn’t want…(you know the old “just try it” routine)…he will put it in his mouth and then gag…and gag and gag…until he pukes up everything he already ate…
He is NOT under wieght in the slightest…he’s in the 90% for weight…but never eats…most of my friends that see him eat are in awwwww because he’s not small…but apparently has the world’s slowest metabolism.
I have HIGH HOPES that your recipes will help me get more greens in my kiddo! And I’m about to start his sister on solids, so I’m hoping he gets more interested as she is eating (and getting the attention)
Good luck with all the media…I did not see Oprah…but was told by a friend…went to the Oprah web site, got the book title, looked it up on amazon, saw your book as another option…checked it out, read the reviews, bought your book…so I think you’ll come out ahead Maybe Oprah would like to have you on her show now???
130. sheena | October 21st, 2007 at 7:05 am
Hello Missy, my name is Sheena and I live in Cape Breton, Nova Scotia. I have two girls Mairi age 4 and Kaylei age 19 months. I have been doing some “sneaky” cooking and baking of my own not only for the girls but for my husband. I am excited about getting your books but have been unsuccessful as of yet in stores or online. I found out about you after watching Jessica Seinfeld on Oprah and doing subsequent research. One of my tricks, which may be in your book, involves making “cream cheese” from organic whole milk yogurt. My youngest daughter loves it! We strain it overnight through a sieve lined with cheesecloth. My question is can I use this as a substitute for cream cheese in baking. I think it would work well in a chocolate cream cheese icing
131. hspark | October 21st, 2007 at 9:47 am
I have question for Missy or anyone who may be able to help. My youngest son has a peanut allergy, but I am wanting to make the Peanut butter and jelly muffins (love the idea of jam in muffiin, reminds me of jelly filled doughnuts, but healthier). I was wondering how they would turn out if I omitted the peanut butter. Can I just leave it out or should I put something in its place? Thanks so much for reading.
Heidi
132. kathalina | October 21st, 2007 at 9:31 pm
Hi Missy, Just wanted to tell you how thrilled I am to have found your book. Went on Amazon to buy the “other” book but found so many rave reviews about yours I purchased it instead.
Spent yesterday making purees and today I made the chicken parmesan. Needless to say it was a BIG HIT!! I can’t believe I got my kids to eat carrots, sweet potatoes, tomatoes, spinach, wheat germ and wheat bread in ONE meal without a fuss!! I even screwed up and couldn’t find the tomato paste in my pantry so the sauce was orange but the kids never asked why and it tasted like regular pasta sauce it didn’t occur to them to ask I guess.
I’ve been reading thru this blog so if someone else has mentioned this I apologize but I found a really easy way to store the purees in the freezer was to pour/freeze them in regular ice trays, then put the cubes in labeled baggies in the freezer. When you need to use them you just have to grab a baggie, take out 2 cubes (1/4 cup of puree) and thaw.
Thanks again, I’ll be telling all my freinds about your book.
133. cmkania | October 22nd, 2007 at 6:09 pm
My brownies didn’t come out so well-I need help.
I’m not sure what I did wrong or if my taste is off. I made the Brainy Brownies two times & both times the taste of blueberries was strong and the texture was too pastey. On my second batch, I did reduce the amount of blueberry in my purple puree & used a little less. Missy do you or your fans have any ideas on how I can correct my blicky brownies.
Also, I’m thrilled to hear you have another book coming out. I don’t know if you are able to disclose some of the funny recipe names but if you are-we’d love to hear a few. My husband was not thrilled about the whole idea of sneaking healthy stuff in food. Until he tried a couple of things (with the exception of my bad news brownies), he really enjoyed them. He admitted he really liked the new recipes but just does not want to know whats in them. Yet my 4 year old is thrilled to find out the healthy items. He thinks it is great.
Thanks for your help. I wish you continued success. CK
134. jennk12 | October 24th, 2007 at 5:57 am
sroginski I have been using whole wheat pastry flour in place of white for a while and have always had to get it at a health food store. They usually sell it in bags and bulk. If you live in New England I did find it along with other Bob’s Red Mill products at believe it or not Ocean State Job Lot. They had great prices on the flour and the wheat germ. Hope that helps, I just saw your post and I had the same problem before.
135. lostinthelakes | October 24th, 2007 at 11:10 am
I noticed a while back someone asked about the Chocolate Chip cookies being too crumbly. I made them today and mine also turned out extremely crumbly. They would never survive a lunch box. I saw you recommended to measure the oats after being ground, I measured first then ground them. Would it also help to add another egg, or egg white to help bind the ingredients?? They taste fabulous, just hard to pick up and eat. t
First, I want to tell each one of you how much I appreciate all of your support. It means SO much to me : )
Now I must also beg your forgiveness for not being able to answer your questions, yet again. The media has been relentless. I would ask you to please wait a few days to post your questions again if you haven’t discovered answers through alternate means. I would also ask other readers of this blog to offer any answers that they might have. That would help a lot!
Things should settle down in a few days. I will be on the TODAY SHOW tomorrow morning, and then the weekend should bring some down time when I can re-focus on the important business of tending to questions from readers.
Thanks for your understanding and help : )
Fondly,
Missy
137. Jennifer | October 24th, 2007 at 5:53 pm
Heidi,
I am mildly allergic to peanuts. I haven’t made the muffins yet, but when I do I will try them with soy butter instead of peanut butter. I really like the Great Value brand (Wal-mart store brand) of soy butter. I’ve made “peanut butter” cookies with them and they turned out fine. You might want to think about trying the recipe with your favorite PB alternative. Health food stores should also have a good selection of alternatives.
Jen
138. debbie26111 | October 25th, 2007 at 7:27 am
Hi Missy saw you on the today show. I do have your cookbook and love the website, help us help each other in troubles or sub. ingredients. I have a question I grow kale, can I sub. that for spinach or colards, and my son is allergic to soy, peas and dairy, what could I sub. the peas with? Thanks again and keep up the great work. Debbie in Nebr.
139. sroginski | October 26th, 2007 at 3:24 am
Brownies and Chocolate Chip Cookies
I make brownies on a regular basis and freeze them along with the CCCookies. I haven’t had a problem with either recipe. Here’s what I do…
Brownies- Make sure to use fresh young baby spinach. The frozen variety is much stronger and can be detected slightly. The young spinach really is tasteless. Make sure you wash it well before steaming though. Oats…I start with 1/4 cup oats and grind them up. I don’t remeasure after grinding. I use the flour blend, not pastry flour although I have finally found some P. flour that I will try next time. But the blend has always worked for me. When making the purple puree, I use fresh 1 1/2 cu, unsweetened blueberries measured the same way as the oats. I don’t remeasure the blended amount. I have noticed that the purple puree can get gelatinous and runny. I just pour off the extra liquid before using.
CCCookies Same thing with the oats…measure 1/4 cup, blend, but don’t remeasure. Same with chick peas. I use flour blend (haven’t tried pastry flour yet). Now I tend to like my cookies on the chewy side so I bake them mine between 11-12 minutes. Then I pull them out, cool for a couple of minutes, then press down with a plastic spatula. My cookies are always ultra-moist.
Hope that helps some of you. Keep trying…they do work and are YUMMY!
A side note: On the nights I offer beans as a side dish for dinner, it’s a given that my picky eater won’t eat them. She will protest to the very end. So I keep the cookies in the freezer, offer other healthy choices for dinner (veggies and another protein). If she eats one of her veggies instead of the beans, then I give her the cookies as a treat. She will opt to eat her beans, peas, carrots, or corn (the only ones she will consider eating) if she knows there is a cookie looming in her dessert future. She’s still getting the beans and I’ve managed to get a veggie in too.
140. Rachael | October 28th, 2007 at 1:49 pm
Hello! I have 14 month old twin boys and I just bought the Sneaky Chef today. One of them is allergic to cow’s milk, peanuts, and eggs; he also happens to be the more picky eater. I was wondering if you knew of an egg substitute for some of these recipes. I know I can use soy milk instead of cow’s milk. I would hate for him to miss out on these meals! I would appreciate any help you could give me! THANKS!!!
141. cshepan | October 28th, 2007 at 2:59 pm
I tried making the brownies today. They taste fine but they are very thin. I used a 9×13 pan and the brownies are about half-inch! Did I do something wrong or are they supposed to be this thin?
142. married2blue280 | October 29th, 2007 at 6:16 pm
Dear Sneaky Chef, My 14 month old son is anemic, but he won’t eat most of the iron-rich foods I try to give him. Plus, to be perfectly honest, I’m not that good of a chef myself. Can you please help me with a recipe that is rich in iron and taste? Thanks
Meghan
143. hspark | November 1st, 2007 at 9:37 am
Jennifer,
Thanks for the idea of soy butter. I will pick some up the next time I go to the store. I thought about trying another nut butter, but so many things with other nuts mention the fact that they are also processed in a facility that handles peanuts. I can’t risk the chance of cross contamantion. My son is severly allergic and I have to carry an Epi-pen with me at all times. I didn’t even know such a thing as soy butter existed. Thanks again for the suggestion will definately give it a shot.
Amaranth is high in iron content and is delicious when you add a little maple syrup to it, and maybe even a little cinamon. It’s 3 to 1 water to grain, and cook it until develops a thick gel like substance around the grain. Then add the syrup and a touch of cinamon if you like. Warm and delicious comfort food for kids and adults alike.
Quinoa and millet also have high iron content. All of these grains will absorb whatever flavors you put into them, so you can be as creative as you like to suit the needs and desires of your child.
You can sub kale for spinach, but it has a stronger flavor so watch the quantity you start out with. Definitely work your way up. Also, since you’re growing it yourself, harvest the youngest leaves for use in recipes for your son’s recipes-they’ll have a milder flavor.
As for the peas, you can just leave them out of the green puree.
The egg substition is easier than you migh think. I’ll reprint some of the best ideas here.
Enjoy!
Missy
A product called “Egg Replacer” by Ener-G Foods Inc. is available in all health food stores in the baking section, as well as in many regular supermarkets. It comes in a box, like a cake mix, and you use something like one tablespoon with a little water per egg. Directions are on the box. Works great.
There are actually a number of egg replacers that work very well depending on what you’re cooking. Tofu, for example, works very well where a lot of eggs are involved, like in quiches, or even tofu omlettes!
Flax seeds also work, as well as various vegetable oils. I suggest you do a quick Google search on “Egg Replacers” and you’ll find recipes for exactly what you’re doing. In the meantime, here are some others that work:
Try using a 9×9 or 8×8 pan instead. That will give you the thickness you’re looking for : )
Best regards,
Missy
148. chrianna | November 4th, 2007 at 9:47 pm
aloha missy,
we’ve been enjoying trying out the sneaky chef recipes at our house. my family has decided that i can’t sneak any more orange puree into their grilled cheese but we’ve loved every other recipe. our big favorite is the tuna IQ patties.
i have a question. i’m planning to give out an assortment of christmas cookies to our neighbors and friends this year. i’d like to use the flour blend (make ahead recipe #13) as a substitute for the flour called for recipes. can i do that?
The flour blend can be substitued into most baked goods, but Christmas cookies might be trickier. The reason is that Christmas cookies are sometimes meant to be “snow white” and you’ll see some specks with the flour blend. I recommend trying one batch first, and seeing how that goes.
Happy, Healthy Holidays : )
Missy
150. tdietrich | November 7th, 2007 at 5:40 pm
Hi I just recently bought your book and have been trying out the wonderful recipes. I wanted to know how long could I freeze the purees for? You are doing an excellent job and I am so happy that myself and my family are finally getting some nutrition in our meals Thank You.
151. tdietrich | November 7th, 2007 at 5:43 pm
How long can you freeze the purees for? We LOVE your recipes!
152. Jana | November 8th, 2007 at 9:31 am
I’m trying to sneak more protein into my 16-year-old’s breakfast. I wish you’d give carb and protein info for all your recipes somewhere on the site, but especially for the Breakfast Cookies and PBJ Muffins.
Thanks!
153. kirsten | November 8th, 2007 at 2:07 pm
I love your book, my kids are definately getting more nutrients than there were before. Now I say, sure have another cookie! I saw a couple of postings about nutritional values for your recipes and / or ww points. I saw the points for the Breakfast Cookies, thank you. I was wondering if you even have had the chance to come up with the nutritional values (or points) for any other recipes. I didn’t see any other ones. Thank you so much! Kirsten
You should be able to keep frozen purees for about 3 months. But remember, when freezing anything, HOW you freeze it is vitally important. Be sure to use tightly sealed con
284 Comments
1. allinnerpeace | March 28th, 2007 at 11:43 am
Dear Sneaky Chef,
I did an experiment I’d like to tell you about. I made some traditional chocolate chip cookies and told my kids they were “healthy” cookies. You probably already know the result–they wouldn’t eat them! So, my point is, that you’re right–don’t tell them they’re healthy.
Thank you so much for helping me over the hurdle. My kids love your food and maybe one day when they have kids of their own, I’ll give them a copy of your book : )
2. RealWildFlower | April 1st, 2007 at 7:55 pm
Hey, funny how kids are. I was trying like crazy to get my 10 year old daughter to eat better until one day recently she just switched. turns out healthy wasn’t “cool” until her friends got into it. I never would have guessed that one. the real kicker was yesterday when she asked if we were having “sneaky spaghetti” for dinner. I looked at her and decided to confess since she’s old enough to be on to me anyway at this point. she said, “Great! I’m in to it!” and trotted off as if she’d been like this her entire life…
3. vickb4 | April 1st, 2007 at 8:26 pm
Thank you so much for this book. I’ve been up the past 4 nights reading it and spent a while making purees tonight. It’s a picky-eater’s-mother’s answered prayer.
I do have a question….my daughter has trouble gaining weight and we’re getting a little help from a dietitian but I was wondering if you have any ideas on hiding “good” fat into foods or increasing their calories without increasing their cholesterol??
4. majestikbutterfly | April 2nd, 2007 at 6:55 am
I’ve just seen you on TV and never in a million years thought about puree foods to sneak into my son’s meals. My 8 year old son is allergic to all dairy and ceasin protien. Needless to say, he is such a picky eater because he still thinks that certain foods will make him sick. He is a drama-king as well. So if I could possibly find some substitute to replace all the vitimins and minerals that dairy use to provide and sneak it into his meals, I would be eternally greatful!!
Any suggestions for a non-dairy replacement veggie to “sneak” into things like spagetti, mashed potatoes, burger patties or anything else I can’t think of?? Thanks a million!!!
Michelle
Mother to Tyler the Firecracker
Fremont, OH
5. sewinstacey | April 2nd, 2007 at 10:06 am
Just like vickb4–....my daughter has trouble gaining weight — I would be intrested to find new ways to increase her calories, in a healthy manner!
I also have a friend, whose daughter is allergic to milk, and needs to gain weight also, along with increasing her Calcium intake.
Any ideas?
6. missy | April 3rd, 2007 at 8:01 am
Hi Everyone,
Missy will be blogging back tomorrow. As you can imagine, after the Today Show appearance yesterday she has been deluged with contacts. She knows you’re waiting for replies and will be on it tomorrow (Wednesday). Thanks for your patience, and check back Wednesday afternon! –The Webmaster
7. PAcheryl | April 3rd, 2007 at 10:30 am
Hi Missy,
I’m not sure if you will see this email or your publisher, but here goes… When I saw you on the Today Show, I really got excited because I’m a new Grand-mom to my first grandchild, I’m also a Mom to a College student who doesn’t eat any veggies with the exception of corn, I’m also caring and cooking for my own 80 years old Mom who has pancreatic cancer and getting interesting meals that are also healthy has been really difficult…
I got right on the phone to her hospice nurse and she said for me get your book right away because any way we can veggies into Mom will make her quality of life better… My Mom has a real sweet tooth… Thanks again…
8. lottaviano | April 4th, 2007 at 6:00 am
Has anyone tried adding puree to Annies brand whole wheat macaroni and cheese? It’s not as cheesy as Kraft so I wasn’t sure if it would work.
Thanks,
Lisa
9. lottaviano | April 4th, 2007 at 6:05 am
Hi Vickb4,
You can substitute canola oil or olive oil for butter in baked goods(use 3/4 of the amount ie 6T of oil if the recipe calls for 8T butter). I have tried this in cookies, brownies and pumpkin/banana breads. The consistency of the brownies is different and they take longer to bake.
Lisa
10. missy | April 6th, 2007 at 10:33 am
Hi Vickb4,
thanks so much for your comment, and your patience. It has been quite a week around here!
I’m so glad you’re enjoying the book, especially late nights. That kind of thing really warms an author’s heart : )
Regarding using “good” fats for weight gain and to avoid cholesterol, this is one of my favorite subjects. The types of fats that we choose is critical to weight management, in either direction.
Use the “extra sneaky strawberry breakfast ice cream” recipe with avocado. (Avocado is a highly absorbable, easy to digest fat source that should help with weight gain, without the cholesterol). Substitute whole mild yoghurt for the fat free. During the day, use extra virgin, cold pressed, organic (if possible) olive oil in all your salad dressings, and many places where butter is traditionally used. But if there’s any objection to taste, use a lighter oil like almond. Obviously, steer away from deep fried or saturated fats.
An basic rule of thumb to determine whether something contains cholesterol is if it comes from an animal, such as meat or dairy, it does. But if it comes from the plant kingdom, it doesn’t.
I’ve also had great success with weight gain using nut butters in smoothies, like almond butter (peanut butter is OK too, but peanuts are tougher to digest and go rancid more quickly as they are not a true nut). Cashew butter is also excellent. Always grind it yourself when you have the opportunity to do so, like in the health food section. Also try shelled sunflower or pumpkin seeds, raw or toasted (in the shell, although it’s fun, takes too long to eat so kids won’t get as much in. And if you want to salt them, use the Original Himalayan Crystal Salt available elsewhere on this site–it’s a great source of something like 84 minerals, tastes better, and has an entirely improved relationship with the body’s metabolic functions over regular table salt).
Trail mix is also a high caloric food that hikers use for long burning, sustained energy. There’s usually a plethora of choices in the bulk section of any health food store, or even many regular super markets. So choose wisely. You can always add a touch of something fun looking yourself into an otherwise boring looking trail mix.
And don’t forget the bananas : )
Be sure to blog back after a couple of weeks and let me know how things are going!
All the best,
Missy
11. missy | April 6th, 2007 at 10:44 am
Dear Michelle,
The nutrients in dairy are fairly easy to replace. The major nutrients available from dairy are calcium and protein, which we can get from other sources easily enough. Read my reply to Vickb4 above for starters. Then, start using tofu for protein and calcium in many places where dairy is used (my book is full of recipes like this). Fortified rice milk (not regular) and almonds (soaking overnight makes them just like fresh coconut!) are a good source of calcium and kids love them. Edamame (soy beans in or out of the shell, available in the freezer section) is a fun finger food with both calcium and protein-and if you use the Original Himalayan Crystal salt on my website you’ll really be adding minerals.
Fortified orange juice now has a good amount of calcium.
Vitamins are really enzymes (and co-enzymes) that facilitate and make possible a host of metabolic functions in the body. Minerals also play a key role in this as well. That’s why they’re so important. Fresh salads (organic is best because it’s grown in soils that are rich in minerals) are loaded with them. But our kids often don’t understand this and won’t eat fresh veggies, so the Sneaky Chef was born. Answer: Puree dark greens like spinach for vitamins and minerals (and broccoli for protein). You’ll find everything you need in over 85 recipes in the book.
In the end, your son will have low cholesterol and all the calcium, vitamins and minerals he needs.
Stay in touch!
Missy
12. missy | April 6th, 2007 at 10:47 am
Hi SewinStacey,
I think you’ll find the answers to everything you’ve asked about in my replies to Vickb4 and Michelle above. But please let me know if there’s anything else I can help with.
Going to sneak away now ; )
Missy
13. missy | April 6th, 2007 at 10:49 am
Dear PA Cheryl,
I was so touched by your email. Thank you so much for putting it on the blog so that others might see it.
I wish you and your family all the best, always.
With warmest regards,
Missy
14. majestikbutterfly | April 6th, 2007 at 11:03 am
Thank you so much Missy, I am going to be purchasing your book and get right on those recipes to see what I can “sneak” into my son’s meals! Thanks for clearing everything up and the fabulous advice!!
15. vickb4 | April 6th, 2007 at 11:08 am
I don’t know what to say. Thank you so much for your helpful information. That’s more than I’ve gotten from 2 dietitians. They all say to add “good” fat, but not how to do that. Will be sure to try your suggestions!! Thanks again. Your time to reply directly to my question is awesome and greatly appreciated.
16. wildviolets | April 8th, 2007 at 3:58 am
Hi,
I’ve been making a smoothie type drink for myself and my 2.5 year old boy just loves it. But I’m wondering if it’s not that good for him and wanted your advice.
I put in a cup of skim milk, a cup of nonfat vanilla yogurt, a scoop of soy protein powder, some frozen strawberries and a half of a frozen banana. I’m most concerned about the soy protein powder.
I just bought your book and LOVE it! I plan to tell all my friends about it. Keep up the good work.
Denise
17. missy | April 8th, 2007 at 7:13 am
Dear Denise,
Your instincts are right on with regard to the soy protein powder, for your son and even for yourself. In my opinion, this is too intense for a child, and I don’t even like it for women. Soy in this form is highly processed into protein powder and while it is certainly packed with protein, that comes with a hefty dose of phytoestrogens (an estrogen-like compound) which are in question by many in the health field. The most serious questions about soy may be its use in infant formulas and for children: “The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills,” says Mary G. Enig, Ph.D., president of the Maryland Nutritionists Association. Soy Infant Formula Could Be Harmful to Infants: Groups Want it Pulled. Nutrition Week, Dec 10, 1999.
Please note I like less processed, less intense forms of soy in small amounts, and I recommend tofu and whole soybeans in moderation.
You already have yogurt in the shake, which is a good source of protein and calcium. If you want to add more great nutrition from a safe source, add half a ripe, fresh avocado. It'll add good fats and tons of nutrition. Avocados offer a rich source of potassium and monounsaturated fatty acids including oleic acid, which has recently been shown to offer significant protection against breast cancer, so add it to your shakes instead of controversial soy protein powder.
Best wishes, and thanks for your support.
Missy
18. ellenmoeller | April 11th, 2007 at 8:20 am
My oldest of 3 children won’t eat pasta. Do you have any ideas for coercing him into trying any? We’ve tried letters, animals, everything. I think it’s a texture thing. Just thought I’d ask!! Thanks for a wonderful book!
19. kristipj | April 12th, 2007 at 11:48 am
I bought the book after seeing you on the Today Show and love it. I have very picky eaters in my family. I’ve been doing a few sneaky cooking things all along and didn’t even really realize what I was doing. I started when my daughter started to refuse her baby food & I couldn’t waste them so I put a scoop of baby food in just about everything. I’ve tried 5 of your recipes so far & have enjoyed them all. My husband and kids haven’t even noticed a difference! Thank you for making it ok to be sneaky!
20. missy | April 13th, 2007 at 8:55 am
Hi Ellen,
You’re right. It probably is a texture thing. Try to hone in on the particular texture that is objectionable–slimy, springy, etc., and then cook it differently to overcome that.
There are health food noodle varieties which might bridge the gap, such as corn, rice or whole wheat. Ramen is available in most any food store. Cous Cous is another possibility. Try stuffing some shells with ricotta cheese and covering with tomato sauce…
In short, there are many varieties of pasta out there to try. Plus, cooking them in soups, or as dry as possible, depending on what you determine the objection to be.
Keep us posted!
Missy
21. missy | April 13th, 2007 at 9:00 am
Hi Kris,
You’re not alone! Actually, about 30% of parents sneak things already. Now, you’ve just elevated it to an art form : ) Your picky eaters will thank you later–kind of like when you squirrel away college funds instead of giving it to them right now to spend on frivolous things. Sneaking, yes. But for a good cause.
Keep up the good work!
Missy
22. tjmom | April 17th, 2007 at 4:17 pm
Missy,
I have a question about your green puree. I did it for the first time yesterday and I had a little bit of a problem with the peas hulls not all pureeing. I have a 2 cup chopper and will go and get a 3 cup because I think it will work better so that may have been part of the problem.
Can I substitute baby food peas and how much in the basic puree recipe? I had no problem with the spinach and broccoli which I did fresh organic but I would like to try the baby food peas.
Thanks,
TJMom
23. peachbub | April 17th, 2007 at 5:46 pm
I love the sneaky cooking! And, like many moms here, I was already doing some of this, but am loving all the new ideas! One question: I have heard that you shouldn’t thaw / refreeze things …is that true? Otherwise it would be my inclination to buy a big bag of frozen blueberries / spinach / cauliflower / whatever to puree and then freeze again. What are your thoughts on that?
Thanks!
Michelle
24. traciekat | April 21st, 2007 at 11:29 am
Dear Missy,
You are a GENIOUS! Thank you, Thank you, Thank you! I have only had your book for a week and can not get enough of it! My two-year-old is eating veggies and so is my HUSBAND! It is a miracle.
Two quick questions:
1. Are most antioxidants/nutritian from fruits/veggies distroyed by baking/cooking? I have heard this and wondered…
2. I think this book is brilliant for children AND adults. Have you thought about a book more adult focused and/or are you working on another book?
Thanks,
Tracie
25. missy | June 5th, 2007 at 1:53 pm
Hi Jen,
Using mini chocolate chips to increase your “coverage” is perfect-just how a sneaky chef should be thinking! Reminds me of the story I tell in the book about my daughter Sammy being upset because she had only one cookie when her sister had two after hers had broken into two pieces! It’s just how they think until they’re about 7, when the ability to reason sets in.
As for the flax seeds, you’re right, they do need to be ground. And the fresher ground the better because the omega 3s oxidise quicky. I assumed Sue was grinding hers but I didn’t think to ask. You’re also right about high heat destroying the heatlhy benefits of the oils. But flax seed has other beneficial fiber and nutrients so ground seeds are good in the breading for those reasons. But for cooking in general, don’t use omega 3 oils because the great nutritional value of the oil will be lost.
You guys are doing great thing out there and your kids are no doubt the healthier for it. Feels good, doesn’t it?
More power to ya!
Missy
26. missy | June 5th, 2007 at 3:31 pm
Hi Loyal Bloggers,
I would like to introduce you to a great new resource now available on our website. We've had so many questions about nutrition and special diets that we've decided to bring a Registered Dietitian/Nutritionist on board who will address your specific nutritional questions on the Ask The Sneaky Chef blog.
Shoshana Suzanne Werber, MS, RD, CDN is a Registered Dietitian with a Masters degree in Clinical Nutrition from New York University. Her private practice is located on the Upper West Side of Manhattan.
Please feel free to blog your special nutritional/ diet questions and concerns to Shoshana. She'll be happy to blog back to you personally.
Looking forward to hearing from you as always!
Missy
27. sroginski | June 5th, 2007 at 5:50 pm
My husband had purchased the Hodgson Mill flax seed that was already ground. When we run out (which won’t be long), I look for a source of whole seeds and grind them myself. I had read on one website to use a coffee grinder or one of the hand-held blenders with the chopper attachment. It was also recommended to keep them in the freezer in a sealed, airtight container to prolong its health benefits. Supposedly 2 tablespoons a day are sufficient. I’m not sure how much to use in a meal and how much is too much. There is also some debate about flax seed consumption for pregnant women and children but the benefits seem to be compelling for the use rather than not (lowering cholesterol, cancer prevention, heart health, etc.) . Thanks for adding Dr. Werber to the blog. Perhaps she can shed some more light on the flax seed issue.
28. sroginski | June 5th, 2007 at 6:07 pm
What about adding your cooking buddies to the blog? Between your trials and tribulations during the production of your recipes, perhaps they could help us as we muddle through our own devious concoctions. Why reinvent the wheel, right? It might be helpful to know what didn’t work along with the pleasant surprises.
29. Susan Jardine | June 6th, 2007 at 11:35 am
I’ve just been introduced to your website by a friend. My “child’ is my 66yr old husband of 30yrs who has early-onset Alzheimers and just had surgery for Rectal cancer. We are fortunate that he came through the surgery fine (no additional permanent dimentia) and it appears that the tumor and lymph nodes that were removed were all clear of cancer. We do have a temporary Ileostomy which will be reversed in 3-4months, but this a minor issue other than another surgery/stay in the hospital. The ‘ostomy does require that we increase his fluids to prevent dehydration, but it is his overall health issues due to the AD are my primary concern. I must maximize every bite/sip of food he takes to ensure he gets the most in terms of nutrition/calories/protein. He has lost weight with the surgery (went in at 108 is now 98) and this is my number 1 concern. At this time, he is a picky eater due to lack of appetite/energy. While he can feed himself with fork/spoon, this will ultimately become an issue due to the AD. He will drink fluids/milk with no problems and this appears to be my best vehicle to give him his nutrition. I will get you book upon sending this note, but I need help from the nutritional experts to maximize nutritional needs for an adult child who needs to gain weight, increase strength and build as much nutritional health possible to help his body fight everything coming his way…and do so in an appetizing drink.
30. Jennifer | June 7th, 2007 at 11:35 am
Dear Shoshana,
I was wondering if it was possible to get information on how the recipes in The Sneaky Chef correspond to the daily food pyramid requirements for kids. For example, if I give my kids the frozen applesauce with blueberry juice, is that 1 serving of fruit? Two servings? One-half of a serving? This may be a huge undertaking that is more suited to future editions of the book. If that is the case, then perhaps you could let us know about the purees. If I give my child 1 Tbs. of a puree (for example, 1 Tbs. orange puree sneaked into a quesadilla), how much of a serving of veggies is that?
Thanks for your help!
Jen
31. Jennifer | June 7th, 2007 at 11:43 am
Dear Missy,
I have some questions about spinach:
First, I’m not sure about measuring it. Do I pack the measuring cup, or loosely place the leaves in it? Is there a weight measurement for 1 cup of spinach (so I can weigh it on my kitchen scale for accuracy)?
Second, after I cook it, there is considerable “shrinkage” (for lack of a better word). Am I doing this right? It seems like when 6 cups go into the pot, maybe only 2 comes out.
Third, when I make the purple puree, it is too runny. My first batch had to be frozen in ice cube trays because it was so runny. My second batch is better, but nowhere near the consistency of mashed potatoes. Should I squeeze the water out of the spinach? I try to drain it well, but I think I might need to do more. Any tips?
Also, avocado freezes great! I cut them into quarters, peel, freeze on a cookie sheet, and place in a freezer bag. Then I mix them into smoothies. I don’t like avocado, but I couldn’t tell a difference from my regular smoothies (except it was really creamy!)
Thanks!
Jen
32. crickett_4jc | June 10th, 2007 at 12:38 am
Missy~
I just stayed up reading the first few chapters of your book, and even though I should be sleeping I just had to write to you! I am a bit of a “slacker mom,” but nutrition has been the one area that I have been pretty steadfast in. My son is 14 months old, and is just starting to be picky, so I feel like reading this book has really given me a leg up this problem early in the game–I don’t have to “switch over” as much, because I can use your ideas from the beginning.
I was wondering if you have considered adding a baby/toddler chapter, or even writing a seperate book about baby/toddler sneaking, since they have different needs for certain nutritional elements, such as healthy fats.
It has been amazing being able to read something so in line with my personal feelings–even your disciplinary approach is spot on with what I feel. Thank you so much for offering such well-thought out, simple, creative suggestions without ever once sounding pushy or judgmental. And thank you for doing the leg work for parents who are like-minded. I will be recomending your book to all of the other mothers I know, without hesitation. Please keep it coming!!!
Kerstin Davies
33. stacie | June 10th, 2007 at 6:13 am
I made the granola bars today and my child complained that they were too sweet. Do you have any tips on how to make them less sweet? Because the sweeter is a liquid (honey), I know that just reducing the honey will cause the bars to fall apart. Perhaps mixing in some nut butter–will that work?
Also, if I use the King Arthur White Whole Wheat flour, do you think they could completely replace the white flour in the Super Flour blend?
Thanks!
34. Alison | June 11th, 2007 at 12:15 pm
Dear Missy,
I love your book! Today I made the white puree for the first time - it came out a little on the light green side (even though I peeled the zucchini completely). Is this normal? WIll it take away from the sneakiness when I add it to white macaroni and cheese?
Thanks!
Alison
35. missy | June 11th, 2007 at 1:42 pm
Hi Jen,
Loosely packed spinach is how I measured, but add more if the taste isn’t too strong. The more, the better, so long as you can get away with it. If the puree is too runny, then defintely squeeze out the water, and don’t add any more water when pureeing. Don’t be afraid to make a mistake; the purees are not an exact science. I’m glad you wrote to clarify–and thanks for the great tip on freezing avocado!
My best,
Missy
36. missy | June 11th, 2007 at 1:43 pm
Hi Sue,
That’s a good idea. I’ll see who might be interested. Keep your eyes peeled for who pops up!
All the best,
Missy
37. missy | June 11th, 2007 at 1:45 pm
For Susan Jardine and Jennifer:
Shoshana’s away for a couple of days but will answer your questions shortly. Thanks for your continued patience!
Best Regards,
Missy
38. missy | June 11th, 2007 at 1:58 pm
Dear Stacy,
Wow, that’s a first….something being too sweet in a kids’ taste! You have a good point, given the honey is sort of the glue of the granola bars. Hmm…how about trying to cut out 1/2 the honey and use 3 egg whites. They get cooked, so no worries, and they are like glue too. Give it a try, and please let us know how it turns out. Thanks!
Missy
39. missy | June 11th, 2007 at 1:59 pm
Dear Kersten,
Thank you very much for blogging and for the great review. I re-wrote the chapters many times to not sound too pushy. Thanks for noticing!
All my best,
Missy
40. missy | June 11th, 2007 at 5:48 pm
Hi Alison,
I know what you mean about the White Puree coming out a bit green. That happens sometimes to me, but it doesn’t show up in the mac ‘n cheese or anywhere. If you peel the zucchini a bit more, it may be whiter, but I don’t think this is necessary….I have to admit, this happened to me on the Today Show, so I re-did the puree because it was on TV, otherwise I would use it as is!
Thanks,
Missy
41. missy | June 11th, 2007 at 5:57 pm
Dear Susan,
I am sorry to hear about your husband's health problems and that the two of you are going through a difficult time. He is lucky to have you on his nutritional support team. Because your husband will drink milk, I agree that this is an excellent vehicle to supplement as many calories as possible. By the way, is your husband drinking whole, reduced-fat or skim milk? I would experiment with different smoothie ideas and recipes that incorporate milk, yogurt, fresh or frozen berries, banana, honey, ground flaxseeds, wheat germ, soy or whey protein powder, instant dry milk powder and ice cream. Some smoothies taste great with peanut butter blended in and peanut butter is a good way to add healthy fat. Fat provides more calories per gram than carbohydrates or protein, so try and add fat to foods or smoothies when possible. Drinking juice is another way to gain extra calories. Will your husband eat trail mix, dried fruit, nuts, and seeds, which are all caloric and nutrient dense? Encourage him to eat small frequent meals, avoid low-calorie foods, and eat high calorie foods, like mashed potatoes with butter and cheese (to which you can also add instant powdered milk for extra protein) creamy soups, hearty bean or lentil soups, crackers or bread with peanut or almond butter and jam. Try some of these ideas and let me know how they work out for you. If you need additional suggestions, please let me know. Good luck! And be sure to check this and all dietary advice that you get with your medical doctor.
Shoshana, RD
42. missy | June 12th, 2007 at 6:45 pm
Hi Jen,
Great question although it is a bit tricky to answer. It's hard to know exactly how many servings of fruit your children are getting without specifying how much of the applesauce (with blueberry juice) you are giving them. Serving sizes vary depending on the age of the child. The number of servings (from all the food groups) needed per day vary per child as well (depending on age, sex & activity level). The Sneaky Chef purees are concentrated, so a little goes a long way. For example, a cup of broccoli purees down to less than half a cup, so you get more per tablespoon. Use the purees as often as possible, and they’ll add up!
Shoshana, RD
43. camille | June 13th, 2007 at 10:26 am
Dear Missy,
I love the whole concept of your book, and even though my kids are all teens they still eat terribly as do I. We are not veggie lovers. My problem is that my 16 month old granddaughter lives with us and has had reactions when given peas, so I was wondering what can I replace the peas with in the Green Puree?
Thanks,
Camille
44. missy | June 14th, 2007 at 12:09 pm
Hi Camille,
No problem taking out the peas. They don’t perform any special function in the recipe. Just substitute back in an equal amount of any of the other green veggies in the recipe that you like.
Now go get those veggies and start enjoying the benefits of improved health and energy!
All the best,
Missy
45. missy | June 23rd, 2007 at 3:24 pm
DEAR ALL VISITORS,
I’VE HAD MANY REQUESTS TO ANALYZE RECIPES TO DETERMINE THE POINTS ON WEIGHT WATCHERS. I WOULD LIKE TO TRY THIS FOR AT LEAST ONE RECIPE — SO I INVITE YOU ALL TO POST YOUR CHOICE OF RECIPE FOR NUTRITIONAL ANALYSIS AND WEIGHT WATCHER POINTS. THANKS!
MISSY
46. lkschmidt | June 24th, 2007 at 6:55 am
Hi Missy,
I just purchased your book and tried making the “purple” puree. I used 2 boxes-10 oz.-of frozen chopped spinach. The back of the box said it contained a 3.5 servings (1/3 cup serving size)…roughly a little over 1 cup. So, I used two boxes. The recipe calls for 2 cups. I kept adding blueberries, over 2 1/4 cups, but it remained an ugly shade of dark greenish brown. When using frozen chopped spinach, what size box do you use and how many? Should I still try using this batch in any of the recipes?
Thank you for your reply!
Lisa
47. lkschmidt | June 24th, 2007 at 7:09 am
I had a question about he purple puree and just saw your response to use fresh baby spinach. Can you please provide a weight of the 3 cups so I can measure it on a scale. I could probably squish 3 cups into 1 cup. I never know how to pack or measure fresh items like herbs or leafy vegetables. However, I’d still like to know the answer to the boxed spinach question I asked, so I know what to do with the batch I made.
Thank you again!
Lisa
48. moonorchd | June 24th, 2007 at 11:53 am
Hi,
I have a few questions before I start making your recipes. My sons are thin, and I want to keep them that way. Many of your recipes call for milk and yogurt; can I substitute 1% milk and fat-free yogurt in the recipes? Also, you recommend slowly substituting whole weat flour for white flour so kids don’t notice the difference, but we don’t eat any white flour in our house, so I was wondering if instead of the 1 cup each of white flour and whole wheat flour called for in the flour blend I could use 2 cups of whole wheat and alleviate the white flour altogether.
Thank you,
Kelly
49. missy | June 24th, 2007 at 5:10 pm
Dear Kelly,
You can definitely substitute 1% or fat free milk and yogurt in any recipe. And if your family is used to whole wheat flour, then definitely use it!! Forget the white. I do like whole wheat “pastry flour” if you can find it in the market. It’s a bit lighter, but still has all the nutrients and fiber.
Enjoy!
Missy
50. Nancy | June 25th, 2007 at 7:10 pm
I’ve noticed several times in the blog, you’ve said it was okay to replace all or part of the white flour with whole wheat flour. I was always told that extra liquids would be needed when using all whole wheat flour. Is that true? If so, how much?
51. missy | June 26th, 2007 at 2:45 am
Dear Nancy,
I’ve been using a whole wheat “pastry” flour in place of both the white and whole wheat flours, and no more liquid is needed. You can find these in natural markets like Whole Foods, and my normal grocery store now carries brands like Arrowhead Mills and Eagle Mills whole grain pastry flour.
If you do go 100% whole wheat (not pastry flour), you may be right about the liquid. King Arthur flour says “. Whole-wheat flour absorbs more liquid than white, though this shouldn’t be a problem with 50-50 ratios.” You may need to add a bit of liquid, but I still think doing a 50-50 mix, or going with ww “pastry” flour is best for taste and texture.
thanks!
Missy
52. mia | June 27th, 2007 at 8:02 am
Missy or Shoshanna,
I made two loaves of whole wheat bread in the bread machine. My machine makes a 1 pound loaf, and I usually substitute white bread flour for some of the whole wheat, otherwise it’s too heavy for my family’s taste. The recipe calls for 2 1/3 cups whole wheat flour, and I substituted 1 cup of it with the flour blend.
I had soaked about 3/4 cup of raisins in apple juice the night before, pureed them up, and added them to the first loaf of bread. Unfortunately, I was seen adding these to the machine when it beeped for the “mix-in” cycle and my 9 y/o wouldn’t touch it. It tasted really good, even though the top was flat.
In the second loaf, I substituted about 1/2 cup of the water with the apple juice used to soak the raisins. Instead of the precise 1 1/2 tsp of yeast called for in the recipe, this time I added a bit more yeas, and the top wasn’t flat. One of my kids absolutely loved it because it was so much sweeter than usual. I’m thinking this could work with pretty much any dried fruit.
One interesting thing I found out during this “experiment” is that raisins - at least the ones I soaked in the apple juice - do not freeze, and neither does the soaking water. I was going to freeze the pureed raisins and soaking water and use them at a later date, because I was pressed for time, but after 48 hours they were still slushy. I wonder if anyone could tell me why? My freezer seems to be working fine on other things.
Mia
53. missy | June 28th, 2007 at 2:05 pm
Hi Mia,
Soaking the raisins in apple juice was a great idea. And the fact that the kids loved the bread is the proof in the pudding : ) You can also try soaking them in orange juice for an even more interesting flavor your kids will love.
The only reason I can think of why the soaked raisins don’t freeze is the high sugar content of the solution. You’ll notice that concentrated fruit juices, like orange, apple and grape usually just freeze to a firm slush, rather than solid, unless your freezer is extra cold. This is due to their high sugar content lowering the freezing point (see, I was paying attention in high school chemistry class!).
Enjoy your baking!
Missy
54. missy | June 29th, 2007 at 2:10 am
Correction to Purple Puree recipe:
In my book, The Sneaky Chef, I give an option to use frozen spinach or collards (instead of raw baby spinach) in the Purple Puree. Many readers have noticed the amount in the book was too much for this frozen option - I originally called for 2 cups frozen spinach or collards. One cup of frozen spinach or collards works better than 2 cups. Thanks to all you astute sneaky chefs for catching this, and please enjoy the following new recipe for Purple Puree. One final note: raw baby spinach is still my preferred choice to use in this puree, and the original amount was correct for that option.
Make-Ahead Recipe #1: Purple Puree
3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1 - 2 tablespoons water
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.
55. rebles | July 4th, 2007 at 7:33 pm
Missy,
I just love your book. I read it cover to cover in 2 days and then started cooking. So far we have had mac n cheese from the box with the white puree. My kids didn’t say a thing! I only added 2 tablespoons of puree, can’t wait to try more. I made the chicken fingers. Huge hit. Abosolutely delicious. I made the brownies tonight. My husband said he liked them and asked what was in them. When I told him spinach and blueberries he just laughed. I have been a sneaky chef for years with whole grains, but not with spinach–I am so excited.
I also made the chocolate chip cookies and was a little dissappointed. They tasted really good but were really crumbly. I added the optional almonds. When you measure the ground oats, do you measure them before you grind them, or after? I measured after. I really want to make the recipe work. Any suggestions?
Thanks a million.
Rebecca
56. missy | July 5th, 2007 at 1:28 am
Hi Rebecca,
Thanks for the great news about the success of the recipes! I’m thrilled to hear it. As for the oats in the chocolate chip cookies, you did the right thing — measure after you grind them. The white bean puree can make them a little fragile, and they hold together better if they are a bit smaller and you cook them a little longer than normal cookies. I’m going to try to make them again this week to give you more hints if I come up with any. Perhaps try the oats whole, not ground, and see what happens? Or, you could try reducing the Flour Blend by just a tablespoon. If you have time to do these again, let me know the results.
Thanks!
Missy
57. elvis6676 | July 5th, 2007 at 7:15 am
just bought your book on amazon, made the mac n cheese and the meatballs yesterday - what a hit. my son has always been an outstanding eater, but when he turned 2 1/2 he refused any and all vegis - NOT ANYMORE!!! here is my question, im interested in making the green juice, but i dont understand… boil 3c spinach in 1c water, but then you say drain all of the liquid, wont that just leave spinach? im most interested in using it in the earth day milk shake but cannot imagine what it would look like with small green flakes of spinach floating in it! what am i missing??!! thank you
58. missy | July 5th, 2007 at 4:31 pm
Hi Elvis,
So happy the mac and cheese and meatballs were a hit! Now for the Green Juice....you do drain the liquid, but into a bowl. It's the liquid you use as the Green Juice, and save the "pulp" in the fine mesh strainer to add to Green Puree or Purple Puree. Hope that helps clarify things a bit!
My best,
Missy
59. elvis6676 | July 6th, 2007 at 5:47 am
thank you so much, of course that occurred to me at, what 3am???!!! im on my way!!! made the chicken legs last night, what a hit. my husband and i are benefiting as well!!!!! thanks keep up the good work. are there any plans to market the puree as a frozen food in the supermarket??? similar to babyfood? i think it would be a huge hit!!! thanks for the prompt response, looking forward to seeing you locally - northern NJ!!
60. missy | July 7th, 2007 at 6:09 am
Hi Elvis,
Glad you’ve got some quiet time to think about things at 3am ; )
Wait till your husband sees my next book for men-there’ll be plenty of sneaky macho meals that he’s going to love. Release date is targetted for Spring.
Stay cool this summer!
Missy
61. cate | July 8th, 2007 at 12:42 pm
Hello Sneaky Chef!
Thank you for your ingenious method of getting good nutrition to our little ones. I really appreciate your tasty, healthy recipes.
I have made the ‘Grab and Go Granola Bars’ twice now, and the flavour is outstanding. My problem is that they are very crumbly and are not bars, but are more like lumps of granola bars. I followed the recipe exactly but do not know where I went wrong. Any suggestions?
Many thanks-
Cate
62. missy | July 8th, 2007 at 6:18 pm
Dear Cate,
Thanks so much for writing. I’m very glad your family is enjoying the recipes. I’m sorry about the granola bars falling apart…perhaps you need to let them cool in the pan a bit longer before cutting? Also, try adding an egg white to the mixture before baking and see if it helps. I haven’t done this yet myself, so please let me know if it helps glue them together more. I think the problem is I tried to keep the amount of honey to a minimum. Of course, you can always enjoy it as clumps of granola!
My best,
Missy
63. finickysmom | July 9th, 2007 at 2:50 pm
Dear Missy (and anyone else with advice)
) negotiating, arguing, cajoling, and bribing. Any advice? One note- He did love the sneaky pizza with orange puree especially since he made it with me (love Trader Joe’s almost whole wheat pizza dough and homemade sauce).
First off, love the book! I was introduced to it via a web mom’s group. I’ve made quite a few of the recipes and it seems my husband, friends, and friends’ kids all love the recipes. My problem is that I can’t get Mr. Picky and Mr. Stubborn to even try the creations. Any advice for intial tasting? Also, my oldest prefers cucumbers and carrots to sweets and hates chocolate. I know this sounds like I have a healthy eater, but when one is consistently underweight and needs a full wet suit for a 90 degree pool, cucs and carrots don’t do the job for keeping the weight on. He won’t try anything new- the dinner hour is one of tears (usually mine
I’m desperate!
64. missy | July 9th, 2007 at 5:30 pm
Dear Desperate,
I certainly know how tough this stage can be. How old are your kids? Which other foods, besides pizza do they eat now? Mac n cheese? Spaghetti? Brownies? Look thru the recipes in the book to see which ones your kids are already eating, then try those with sneaky ingredients. If they aren’t eating ANY of the recipes in the book now, please let me know and we’ll think of something!
My Best,
Missy
65. finickysmom | July 10th, 2007 at 8:00 am
Thanks Missy,
Last night, they actually both ate the Mac and Cheese (Annie’s with orange puree and Amer. cheese) and a small piece of the pizza they made earlier. At this point, I’m happy to get them to eat, and not worried about overloading the carbs (next project). My oldest, 3 1/2, is most of the trouble. He doesn’t like peanut butter, chocolate, any cheese but parmesean, pasta with any sauce, bananas, berries (other than strawberries) most meat, and pretty much any other food that “normal” kids eat. When we do road trips and stop at IN and Out- I’ll order a cheeseburger for the little one, and tomatoes on the side for him. That’s his lunch. He doesn’t even eat more than two fries. I have been trying to expand his likes for years! Maybe this isn’t the forum for us, but I will definitely continue to make your recipes, if not for him then for the rest of us. I think they are great! I am going to bring the book to my Pediatrician this week so that she can use it as a reccomendation to other parents.
66. elvis6676 | July 10th, 2007 at 9:53 am
hi desperate! i, like you, used the book and LOVE it. i got it for my 3 1/2 yo, but when i was able to fool my 13 yo, i knew i hit the big time - this is a kid who only eats carrots, steak and chicken and examines everything with a microscope- hes eaten at least six of the recipes ive prepared, and the only comment ive heard is, “this is good” my suggestions is not to introduce anything new. i am only using recipes that i know my guys will eat. chicken fingers, meatballs, mac n cheese, tacos and burgers. even if you can find one or two that you can serve each week youre still ahead of where you were yesterday - good luck
67. sroginski | July 11th, 2007 at 4:38 am
Dear finickysmom,
If you kids loved the pizza, try making calzones out of the leftover chicken fingers and no harm chicken parm. I gave some directions on the story & recipe contest. It is entry #17. Calzones don’t have any sauce in them but your other kids can dip their pieces in the sauce for the extra boost. If you pickiest likes parmasan cheese, buy some fresh and grate it yourself. Let him watch you put it inside the calzone (along with the other sneaky stuff when he’s not watching). The nice thing about calzones is you can make them big or small. So if you must, use a white crust like Pillsbury and let him make a personal chicken and parmasan calzone. You may not be able to sneak in the pureed zucchini but if he eats his calzone the first time, maybe you can make it for him the next time and he’ll continue to eat them while you add a tablespoon here and there of the sneaky ingredients. Mozzarella is pretty mild so I would guess you could mix some moz to the parm and maintain the parm taste. That might help the moisture issue with the parm while introducing a new cheese in minute quantities. Check out some of the other recipes on that page as well. There might be something else you could adapt for your skeptics.
If anyone has a heathier pizza crust recipe, let me know. Seems like the flour blend, having the whole wheat flour it in, makes it hard to make a light and fluffy crust. I’ve been working on one that has a good flavor but is too dense. Thanks.
68. rowan25 | July 12th, 2007 at 7:12 pm
Dear Missy,
Thank you so much for this book! I’m just starting out with my 3 year old daughter who eats nothing!!
I tried the Extra Creamy Chocolate Ice Cream. She wouldn’t eat it!! I was so disappointed. You couldn’t taste the avocado at all, but the banana was pretty strong. Is there a way to cut back on the banana flavor and increase the chocolate flavor? If I freeze the avocados, could I eliminate the banana altogether? Anyone with thoughts or experience with this, PLEASE HELP!!!! 
Thanks,
rowan
69. missy | July 13th, 2007 at 9:29 am
Hi Rowan,
Try one of the sorbet recipes from the book and add 1/4 ripe avocado to it. No banana there. Let me know how it goes!
All the best,
Missy
70. finickysmom | July 17th, 2007 at 8:55 pm
Missy,
I will try the calzone recipe next. Of course, once I wrote in, Mr. Picky has all of a sudden picked up the eating and is actually trying more and more things. Kids are so great like that!
As to the whole wheat pizza crust- I don’t make one, but if you have a Trader Joe’s they make a good “Almost Whole Wheat” pizza dough that is good in a pinch. I buy a bag, separate it into smaller balls, and freeze in individual bags. I also buy their fresh sauce, sneakify it, and then freeze it as well. So far so good, we’re working on our third sneaky pizza!
71. finickysmom | July 17th, 2007 at 9:01 pm
Oh, I was so excited I almost forgot- Mr. Picky ate the baked ziti and leftovers (as long as I fed him and he pretended to be a shark; whatever) for three days. I put it on his plate, told him as soon as he sat down, that it looked a little different than his usual white noodles, butter and parm. but that he needed to try it. I also named it “Pizza Noodles”. He had “Fit” in his eyes, but he tried it anyway with no major tantrum. He said he didn’t like it at first, but then I told him I’d find a really cheesy bite and he tried it again and said it was good. HUGE!!!!!!
Thank you!
PS- I bring the book to all mom functions (They think I’m a little obsessed) and did share it with my kids’ ped. to pass on.
72. missy | July 18th, 2007 at 9:03 am
Dear Finckysmom,
It sounds like you’re definitely making good progress there. Keep it up! And your “sneakify” word is really catchy-I’m going to start using it myself!
Thanks,
Missy
73. kk | July 19th, 2007 at 12:31 pm
I did remake the granola bars… I used a tad bit more honey and put the pan in the fridge to get cold.. then I could cut them into 1 inch or so bars. They stuck together much better.. they are very tasty… thank you for the great recipes!!!
Kerri
74. Laura | July 20th, 2007 at 11:42 am
When you are ready to use a bit of frozen puree, do you thaw it first? If so, how (room temp, microwave)? Or do you proceed with the recipe using a frozen cube? Thanks!!!
75. missy | July 22nd, 2007 at 9:46 am
Hi Laura,
I drop the frozen bag in a bowl of hot water until it thaws, or just until loose enough to remove from plastic bag and microwave in a bowl. If making a hot sauce, such as tomato sauce or mac 'n cheese, just drop the frozen cube in the sauce.
Best Regards,
Missy
76. Cathy | July 27th, 2007 at 4:45 am
Missy, Love the book - have recommended it to anyone who will listen! My problem is that my kids are not toddlers - my 14-year-old decided to be a vegetarian last winter but will not try any new foods - no beans, etc. - to replace the meat! Sneaking beans into cookies and tofu into his mac ‘n cheese has been a great way to sneak in some protein.
I wish you’d written your book when my kids were toddlers! Any plans for another book, maybe for teens/adults?
77. buckeyepantherfan | July 28th, 2007 at 8:20 pm
Hi Missy,
On June 23rd, you asked for people to give their suggestions on a recipe they would like to see WW points. I don’t know if you got any responses, but I would love to see that posted. It’s hard to pick just one recipe, but I would choose the maxed out meatloaf or health-by-chocolate cookies.
Thanks!
78. missy | July 29th, 2007 at 4:02 am
Hi Cathy,
I’m so glad the book is helping with your vegetarian teenager! The sneaky method #5 Method Five:Combine Foods that are a Specific Nutritional Complement for Each Other should be extra helpful for you since it shows what foods combine to form complete vegetarian proteins. Many of the sneaky chef recipes accomplish this. How about the Baked Ziti and Lasagna?
The next book is Sneaky Chef for Men — due out spring 2008. I think you’ll enjoy these recipes too!
My best,
Missy
79. missy | July 29th, 2007 at 4:05 am
Hi Buckeyepantherfan!
Thanks for the suggestions. So far I’ve done Breakfast Cookies. They are 2 points each.
I’ll post more as I do them.
Enjoy!
Missy
80. jillmom | July 30th, 2007 at 11:07 am
Hi Missy and all,
I jst recently purchased the book and made a double batch for freezing of several purees. While making the purees I used the cooking liquid as my thinning water. Is it better to cool this liquid before I add it to the food processor?
I want to thank all for this book. I am going to have to try those cookies. My kids loved ice cream for breakfast the first morning I had the book. Thanks for all the tips.
81. missy | July 31st, 2007 at 8:03 am
Great idea to use the cooking liquid when making the purees! And, no, you don't have to cool it first. Keep up the healthy sneaking!
My best,
Missy
82. rfranceen | July 31st, 2007 at 11:52 am
I am so excited to have your book! My family is much better off! My daughter even caught me making mac-n-cheese with orange puree today and said that she thinks it tastes more cheesy that way. The white puree or white bean puree in the mac-n-cheese didn’t go over as well, but I figure that we’ll go with what they will eat and try again later.
My question is that I love your idea of adding sardines to tuna sandwiches, but I have not been able to find sardines canned without the skin or bones in any of our local grocery stores. Do you have any suggestions for where I might find them - whether on-line or in a store? Thanks!
83. missy | August 1st, 2007 at 2:42 pm
Dear Franceen,
That's terrific that your daughter was so open-minded and loves the Orange Puree in her mac 'n cheese! The others are a little trickier and you have to start with smaller amounts.
As for canned sardines, I like the skinless and boneless cans, and they are usually located near the canned tuna and salmon in the grocery store. They look like this below - you can also get them on Amazon at
http://www.amazon.com/Crown-Prince-Skinless-Boneless-4-37-Ounce/dp/B000EF18YS/ref=pd_bbs_sr_5/102-5228934-6972103?ie=UTF8&s=grocery&qid=1185962413&sr=8-5
84. sroginski | August 5th, 2007 at 5:59 am
I have discovered a new found trick to hiding the wheat germ texture in some baked goods.
I use my Braun hand blender with the little chopper attachment. I grind the wheat germ (works on flax seed as well) until it has the consistency similar to flour. It is easier to hide from the skeptical eyes of the picky eater and is less noticable on the palate as well.
85. sroginski | August 5th, 2007 at 6:04 am
I too have had some difficulty with the granola bars. The first attempt ended with similar results as mentioned above AND my picky eater wrinkled her nose up at it. It didn’t look anything like Rice Crispy Treats which is what she thought I was making. So I set off to make a modified R.C.T. because I figured, if she was going to get a dessert, it might as well be one that was “better” for her. I started with Missy’s recipe and just tweaked it a bit. Here’s what I came up with, and SUCCESS…no more wrinkled up noses!
S'more Rice Crispy Treats
1 bag miniature marshmallows
~ 5 c. crispy rice cereal
1 c. powdered milk
¼ c. wheat germ
¼ c. flax seed (omit if desired and replace with ¼ c. more wheat germ)
2 t. vanilla extract
4 T. butter/margarine
½ t. salt
1 t. cinnamon
½ bag dark chocolate chips (or equivalent amount of chocolate covered raisins)
Using a hand blender with the chopper attachment, powderize the wheat germ, flax seed and milk together. Add the cinnamon. Mix well. Add enough rice cereal to make a total of 6 cups of dry mixture. Pour in the chocolate chips or raisins. The chocolate from the chips or raisins helps to mask the brown color from the wheat germ, flax seed, and cinnamon. I put my chips in the freezer the night before so as to slow down the melting process. If you really want to hide the good stuff in the treats, melt the chocolate chips with the marshmallow mixture (see below).
On the stove, melt the butter and marshmallows together. Add the vanilla at any point. Once all of the lumps are gone, add the dry mix. Stir quickly until well blended and pour into greased 9×13 pan. Press with an oiled/buttered spatula. Let cool and cut into squares or bars. I like to cut mine into bars and wrap them in freezer paper and tape shut. Place in the freezer for a quick candy bar treat on the go.
86. sroginski | August 5th, 2007 at 1:30 pm
Opps… Forgot an ingredient in the S’more Rice Crispy Treat.
I forgot to list the 2/3 cup of rolled oats, ground to a powder as well and added to the dry mix.
Sorry.
87. AArrieta | August 7th, 2007 at 4:20 pm
Missy and everyone,
I have enjoyed reading the blog. Its been very helpful and inspiring.
I received the book last Thursday from a friend who has been using it and loves it. I read it Friday & Saturday, went shopping Sunday am, made my purees in afternoon, and starting “sneakifying” Monday.
I have added the white puree to my daughters mac n cheese and the yougart to her ranch dip without any notice.
The BIG surprise is that yeaterday was my husband’s birthday and I made him his favorite chocolate bundt cake substituting purple puree for the water and adding wheat germ. Risky, I know. Well, he said it was the BEST & richest cake I have made. So, I didn’t tell him what I did. I also made him a chicken casserole that he wanted and added more wheat germ to the stuffing and milk instead of water to the sauce. He didn’t even notice.
I must admit its kind of FUN being sneaky! Tonight is baked spaghetti, which I nornally grate veggies into. But, I am going the extra step and adding orange puree and yougart too.
I am excited to try all the recipes in the book, and to get the new cookbook for men next spring. I also look forward to seeing the recipes that others have submitted.
Thanks for inspiring me and others to take our sneakiness up a notch! And thanks to my friend for the AWESOME gift!
Andrea
88. ajsgramma | August 8th, 2007 at 9:39 am
Like Andrea, I bought the book this past weekend & started reading it immediately. It’s a work of genius. The added nutritional info inserted throughout is just great! I especially like the list of foods that are important to buy organic.
I’ve taken care of my grandson weekdays since he was 2 months old. I feed him most of his weekly meals & since he turned 3 he’s been a lot more discriminating in his likes & dislikes. I was already sneaking some foods into sauces & luckily he loves “pickled” anything (beets, coleslaw, pickles). But I never felt I could get enough good nutrition into him before he was full. Adding more value into each bite will help a lot. Yesterday he helped me make the Purple Puree (I’d already placed the spinach under the blueberries in the blender & all he saw was blueberries.) He asked what we were making & all I could think to say was “Goop”. He laughed & after tasting it said, “Gramma I love this Goop Juice”.
This week we’ve tried Quick Fix for Boxed Macaroni, Bonus Burgers -my husband loved these, & Breakfast Cookies - 3 batches. All were easy & very well liked.
I have a suggestion for the Breakfast Cookies - I used a whole wheat cereal that had dried fruit included for one batch & it added another flavor. You could add dried cranberries or just about any dried fruit to the cookies to change them up.
(((HUGS))) for such a great book - looking forward to the men’s book for some other members in my family.
Verna
89. CSteinke265 | August 13th, 2007 at 6:59 am
Awesome book! Well organized and very imformative! I’ll be trying the recipes for the first time this week. I have a kindergartener that needs to pack for a snack and a lunch break. There is no refrigeration or microwave available. Also, teacher requests nothing messy since they have carpet on the floor. Any recommendations?
90. Jennifer | August 13th, 2007 at 10:08 am
Dear Missy,
With school starting this week, I was wondering what suggestions you had for sneaking more nutrition into our kids’ lunches, since we’re a little more limited on what we can send with them.
Thanks so much!
Jen
91. Candace | August 14th, 2007 at 8:01 am
Dear Missy and everyone,
My names Candace and well I have a problem… I can’t seem to get my 20yr old boyfriend to eat Healthy. So far the only food he eats is his meat and a few fruits ex> apples and bananas. Thats It. The major thing is that he’s really picky about texture. A couple of his favorites are Chicken Brest which has to have lots of FLAVOR and SPICE, poutine, and Grill Cheese Snd’s. I need help on how to get him to eat heathier without the texture. And some way’s to add to his favorits. And since he’s leting me cook for him I want him to eat healthy meals.
Please let me know what I can do.
Thanx Alot.
Candace
92. SingOut | August 14th, 2007 at 8:10 am
Dear Missy,
I love your book, and I don’t even have children! I’m just trying to find ways to squeeze more veggies into my own diet. Since I’m not trying to fool anyone, would it work to leave the skins on the zucchini in the the white puree? I’m guessing that it would be healthier that way, but I’m a little afraid to try it. Does the zucchini skin have a very strong flavor? Would it change the texture?
Thanks,
SingOut
93. jennk12 | August 15th, 2007 at 5:15 am
My picky eater is actually my husband but with a 10 month old I have a freezer full of pureed veggie ice cubes so it was easy to get going. My husband loves banana chocolate chip muffins but I would like to sneak some veggies into my recipe, could you take a look at my usual recipe and help.
3 very ripe bananas
½ cup honey
3 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips
I plan to try some wheat germ next time but wanted to give it to you like I usually make them.
Can’t wait for your next book!!!
Thank you
Jennifer
94. elvis6676 | August 16th, 2007 at 10:10 am
sroginski - im just about to put your variation of the granola/rice krispie treats in the oven, how long and at what temp? for today ill assume to use missys recipe. thanks. im looking forward to them
95. jennk12 | August 17th, 2007 at 6:11 am
Dear Missy,
I am looking for some help creating sneaky banana chocolate chip muffins. This is the recipe I use:
3 ripe bananas
½ cup honey
3 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
about 1 cup or less chocolate chips
I plan on replacing some of the flour with wheat germ but I was wondering the best way to substitute in some veggies?
My picky eater is my husband but my 10 month old daughter seems to be following in his foot steps. She spits out anything green I give her. Hopefully that will change.
Looking forward to your new Book!
Jennifer
96. missy | August 17th, 2007 at 10:09 am
Hi Jennifer,
Very creative idea! The Orange Puree will sneak right in with the bananas–you may have to add more flour (or wheat germ) to compensate. Make sure you end up with a similar texture to what you’re used to. Then you’ll have one healthy muffin on your hands : )
All the best,
Missy
97. missy | August 17th, 2007 at 10:37 am
Hi Jen & CSteinke265,
With school starting there are definitely some “neater” recipes which can easily be packed for snacks or lunches. Be sure to use the same common sense packaging (to keep as cool as possible) when sending these items as you do when you’re sending any sandwiches with lunch meats or other perishables:
Here are some nutritious and relatively neat (depending on who’s eating them!) snacks and lunches to try from the book:
Breakfast Cookies, Chicken Tenders, Cheesy Animal Crackers, Brainy Brownies, Choc-ful Donuts & Cupcakes, Covert Quesadillas, Guerilla Grilled Cheese, Packed Pizza Bagels, Complete Corn Muffins, Grilled Cheese Muffins, Health By Chocolate Cookies, PB&J Muffins, Thumbprint Peanut Butter Cookies, Unbelievable Chocolate Chip Cookies, Left Over Potato Cakes, Power Pizza, Quick Fixes for Tuna Fish Sandwiches.
That should keep them going for a while : )
Welcome back to school!
All my best,
Missy
98. missy | August 17th, 2007 at 11:39 am
Hi Candace,
20 year olds are tougher than men who are little older and have begun to realize that they need to pay more attention to what they eat. He probably still feels immune to the effects of poor eating because it hasn’t caught up with him yet. It won’t sink in until he begins to see a little bulge around the middle or he gets a high cholesterol report, or his energy begins to drop and he misses it, etc.
So your task is a little tricky ; ) The main thing is NOT to nag. He’ll only resist all the more. And you’ll have to decide whether you want to tell him what you’re doing. Is he open to eating healthier if he can’t notice a difference? If so, you can start with some recipes from the book like a little orange puree in his grilled cheese (go gently at first), or try my chicken tenders recipe spiced up the way he likes it.
But take heart-The Sneaky Chef Men’s Book will be coming out in April and it’s FULL of macho men’s meals that he’ll love! I designed it exactly for him. So in the worst case, you’ll have to take heart in knowing that help is just around the corner : ) Hang in there.
All the best,
Missy
99. missy | August 17th, 2007 at 2:01 pm
Dear Sing Out,
The zucchini skin is bland in flavor too, so don’t worry about it. You’ll still see flecks of green, though, and it’s little tiny bit coarser than the rest of the zucchini, but I’d go ahead and risk it ; ) Hey, we’ve all got to stretch a little once in a while or don’t grow, right?!
Enjoy : )
Missy
100. missy | August 21st, 2007 at 4:44 pm
Dear Jennifer (JennK12),
My sincerest apologies for taking so long to answer your blog. I’ve been traveling so much lately!
You can cut out half the amount of bananas for an equal amt (per cup) of either Orange or White Puree mixed in with the bananas. The banana flavor will hide the veg flavor, and the sugar content overall will be less because of the veg substitute.
Keep up the good work!
With warmest regards,
Missy
101. sroginski | September 1st, 2007 at 3:23 am
Dear Elvis,
Sorry I didn’t see your blog sooner (I went back to work). Since it is like the rice crispy treats, no need to bake. Just spread out in a lightly greased pan and your done! You said you were going to bake them…did that work?
How did you picky eater like them? I keep candy bar sized pieces wrapped and taped in freezer paper in my freezer. On the way to work, I’ll grab one for the picky eaters morning snack. They actually taste kind-of like the store bought milk and cereral bars that General Mills is putting out. (Cheerios, Cinnamon Toast Crunch, etc…) That makes me think that I could try another cereal like cheerios too.
102. kath | September 4th, 2007 at 12:12 pm
Hi Missy -
I have a 6 year old child diagnosed with Autism. With issues concerning texture, colour and smell he is a fussy eater to say the least. My husband and I have been hiding stuff for years in spaghetti and lasagna as well as tacos and pizza sauce but other than that were doing a pretty poor job of it. We were down to the four meals above, fish sticks, bugers and dogs and the odd bit of restaurant food. My middle child is developing typically but was being held back by the few things my eldest would eat. Along comes my little one and I can see the same thing happening to her!
Thanks to you and your great ideas we are having so much more success. While we’re still eating the same food but we have added a few more things to the repetoire: chicken nuggets, healthy snacks etc. and now everything is packed with power. What a relief. I have posted to other parents of children with Autism so that they can use your method too.
One question though. I’m having real trouble with the granola bars. I am a true baker (terrible cook) and never usually have problems but I’ve tried this one several ways and it crumbles on me unless I bake the daylights out of it, in which case it turns to hard chunks and my kids won’t eat it. Any thoughts? I swear I’m following the recipe to the letter…
With thanks again,
Kath
103. missy | September 5th, 2007 at 1:29 pm
Hi Kath,
I’m certain you are following the recipe to the letter. And it’s not your fault! Several people have the same issue. I’ll reprint some earlier posts for you here so you can field some fixes.
Sorry for the inconvenience!
All the best,
Missy
I did remake the granola bars... I used a tad bit more honey and put the pan in the fridge to get cold.. then I could cut them into 1 inch or so bars. They stuck together much better.. they are very tasty... thank you for the great recipes!!!
Kerri
Thank you for your ingenious method of getting good nutrition to our little ones. I really appreciate your tasty, healthy recipes.
I have made the 'Grab and Go Granola Bars' twice now, and the flavour is outstanding. My problem is that they are very crumbly and are not bars, but are more like lumps of granola bars. I followed the recipe exactly but do not know where I went wrong. Any suggestions?
Many thanks-
Cate
Dear Cate,
Thanks so much for writing. I'm very glad your family is enjoying the recipes. I'm sorry about the granola bars falling apart...perhaps you need to let them cool in the pan a bit longer before cutting? Also, try adding an egg white to the mixture before baking and see if it helps. I haven't done this yet myself, so please let me know if it helps glue them together more. I think the problem is I tried to keep the amount of honey to a minimum. Of course, you can always enjoy it as clumps of granola!
My best,
Missy
Dear Stacy,
Wow, that's a first....something being too sweet in a kids' taste! You have a good point, given the honey is sort of the glue of the granola bars. Hmm...how about trying to cut out 1/2 the honey and use 3 egg whites. They get cooked, so no worries, and they are like glue too. Give it a try, and please let us know how it turns out. Thanks!
Missy
104. julianeh | September 6th, 2007 at 11:54 am
Hi Missy:
What a great cookbook! I’ve only tried 2 recipes so far (breakfast cookies & cheesy animal crackers) and both were YUMMY! Quick question on measurements—For the crushed cereal in the cookies, do you measure before crushing or after? I measured before crushing but then added some more to the dough because it was too thin. Both the cookies and the crackers were a hit with my two year old—thank you!
Juliane
105. huntersmom | September 7th, 2007 at 8:05 am
Hi Sneaky Chef and Thanks so much for this website! Hopefully, this will be the answer to my worries. My son is a VERY picky eater. He eats and loves hot dogs, pretty much any type of meat in a link (sausage, smoked sausage, polska kiebasa), mac n’ chz, chicken patties, fruit. This is not because I started him out on these non-nutritional food items and I always present him with veggies and whatever we are eating, but he is pretty much set in stone with the above items. I’m praying he will grow out of this (he’s 17 months old). His Daddy was a very picky eater and I’ve heard this “syndrome” is hereditary?!? So anyway, how can I sneak good stuff into hot dogs and chic patties? Thanks so much for any help.
106. cobyhortgirl95 | September 10th, 2007 at 9:36 am
I have always been a picky eater myself. Now that I have a one year old I want to be a better food role model for her. I bought your book and I love it! So far we have tried the pasta sauce, meatloaf, mac and cheese and the chocolate chip pancakes. All are wonderful, I even sneak extra purees in. And take it from me, for a recipe to have spinach in it and still be something I like is amazing!!! Will you be coming out with a second book?
107. elvis6676 | September 10th, 2007 at 1:10 pm
sroginski - no it didnt work - can you tell ive never made rice crispie treats b4? duh. ill try again, because it looked great prior to the oven! thanks
and missy - ive done wonders with your cookbook! mt 3yo and soon to be 14 yo cant detect anything in the mac n cheese, chicken tenders, meatballs, milkshakes and I LOVE IT!
I use the purple puree in tacos, just mix into the ground turkey and the gobble them down!!!
108. missy | September 10th, 2007 at 7:41 pm
Hi Cobyhortgirl,
I’ve just finished “The Sneaky Chef for Men-How to Cheat on Your Man in the Kitchen.” It’s due out in April and It’ll be packed with over 100 sink-your-teeth-into recipes that men (and women) love.
That should keep you in recipes for a while : )
All the best,
Missy
109. shakeykat | September 11th, 2007 at 9:08 am
Dear sneaky chef,
I love the book…. my husband seen you on the Today show and said that I had to get this cookbook, I was leary about my son like the food with hidden stuff in it. Well, I bought the book and made the puree’s. I made meatballs for dinner the one nite, I turned them into meatball hoagies. My son loved them, I never seen him eat so well. I am sold on this book now, I making the chicken tenders tonite, hopefully they are hit also.
110. missy | September 11th, 2007 at 11:53 am
Hi Julia,
You’ll want to measure the crushed cereal after-good catch!
With healthiest regards,
Missy
111. missy | September 11th, 2007 at 11:56 am
Dear Hunter’s Mom,
We’ve got a study we just posted on our News Blog Page about picky eating being genetic-guess you know that first hand…
As for hot dogs, check out my recipe for Pigs in Healthy Blankets in the book. And for chicken patties, you can sneak oat bran, wheat germ, or purees in if you make them from scratch.
Good luck!
Best regards,
Missy
112. missy | September 11th, 2007 at 8:27 pm
Dear ShakeyKat,
That is so sweet of you to say such kind things. It warms my heart and I appreciate it so much.
I wish you and your family the best of health and happiness, now and always.
Warmly,
Missy
113. sroginski | September 17th, 2007 at 4:08 pm
For the first time since I’ve had your book, my husband cooked a dinner using your technique. He snuck 2 jars of baby carrot food into the spaghetti sauce tonight! And he so matter-of-factly said, “so, how do you like the c-a-r-r-o-t-s for dinner tonight.” I looked around the dinner table a little puzzled, then to him. He had a silly look on his face. My response, “You…? Put…?” and then it dawned on me the look on his face was the same one I’ve been donning since my May indoctrination into the Society for Sneaky Parentage. This is the same man who said I was over-doing it by sneaking veggies in for every meal I cooked. HA! The seed has finally germinated!!!!
114. sharon | September 24th, 2007 at 9:25 am
Hi Missy. I can’t tell you how much I love your book. I finally have a little stress relief. My 3 year old daughter won’t eat any veggies, fruit, or juice and hasn’t for about 1 1/2 years. The only thing resembling the above that she will eat is a little corn on the cob (once per week, part of a cob) and tomato soup. This has been very stressful. I have been quite worried about her. I have tried all of the many strategies out there and she doesn’t budge. She happily shops for fruit and veggies with me, likes to name them, carry them around the store, put them on the conveyer belt, cook with me, but will not eat them. On top of worrying about vitamins she isn’t getting, she has now been found to be low in iron stores (ferratin).
Anyway your book has been incredibly helpful!!! She won’t eat everything I’ve tried. She has detected the sneak ingredient once. Almost everything has been successful though and I have tried several of your recipes and continue to do so. I wanted to do a spinach and blueberrie dance after the choc chip cocoa pancakes!
My question is how can I substitute my purple puree into other chocolate recipes I find? I think you say this in the book, but I can’t find it now.
Thank you so much!
Sharon
115. AArrieta | September 26th, 2007 at 6:16 pm
Dear Missy,
I need help with a recipe for pumpkin bread. I have remade my mother-in-laws recipe so its healthier by using the flour blend and replacing the water and most of the oil with applesauce. However, I am not sure what to do about the sugar. The recipe calls for 3 cups, which is a lot. I haven’t tried cutting back on it yet b/c I wasn’t sure what it would do to the baking process. Any suggestions would be helpful. By the way my husband said that with the changes I have made as is the bread is even mositer than my mother-in-laws. But, we won’t tell her that
)
Thanks for the help,
Andrea
Healthier Pumpkin Bread
Ingredients:
1 15 oz. can Pumpkin (approx. 2 c.)
1 c. All purpose unbleached flour
1 c. Whole Wheat Flour
1 c. Wheat germ
3 c. sugar
½ c. Canola oil
4 Eggs
1 ¼ c. Applesauce
2 t. Baking Soda
1 ½ t. Salt
1 t. Allspice
2 t. Cinnamon
2 t. Nutmeg
Directions:
Mix all ingredients. Place in greased loaf pans. Bake at 350 for 1 hour. Let cool completely before removing from loaf pan.
116. missy | September 28th, 2007 at 12:07 pm
Dear Sharon,
First of all, fantastic job! You’re doing everything right. Don’t give up.
I’m not a professional baker, but in my experience I can always replace up to half the fat in any baked recipe with purple puree. The same goes for meat recipes, tacos, hamburgers, meatballs, etc.-even chocolate french toast with eggs and milk!
That should take care of the situation!
WIth healthiest regards,
Missy
117. missy | September 28th, 2007 at 12:12 pm
Dear Aarrieta,
Good idea not to gloat to your mother in law ; )
Apple sauce, while it is a good fat replacement, is not so high in nurtient value. So rather than using applesauce, try substituting orange puree (swet potatoes and carrots) at the same ratio as the apple sauce you’re subbing in right now. The orange puree hides well in pumpkin bread (and banana bread).
As for sugar, try cutting out half of it and you shouldn’t have any problem, the veggie puree will add back some sweetness. If everyone is used to super sweet, you may have to cut back more gradually. But if you haven’t baked anything really sweet in a while, you should be able to get away with this healthier version just fine.
All the best,
Missy
118. sroginski | October 1st, 2007 at 3:03 pm
Oooh! Can’t wait to try to pumpkin bread. Thanks AArrieta!
119. Stephanie M. | October 3rd, 2007 at 10:44 pm
Dear Missy,
Do you have a whole grain recipe to use in place of Bisquick? I have been using Whole Wheat Pastry flour in place of regular flour with great success, my family does not notice a thing.
I have made your Chocolate Chip Pancakes with WW Pastry Flour in place of the flour blend and Oat Flour in place of the ground almonds, I also substituted Agave Necter in place of the honey, they were wonderful and so moist, my kids told me to make them every morning for the rest of the week! I also made your Brainy Brownies, they were so good, I had to refrain from laughing while my watching my children scarf down spinach without even knowing it! I would bake them in a smaller pan next time, the 9 x 13 made them too thin ( for my taste at least).
Anyway, I just wanted to thank you for your cookbook, it’s really helping me get those healthy veggies into my children! I look forward to your other cookbooks!
120. dmb94 | October 4th, 2007 at 1:04 pm
Missy,
I have a question about using the baby food in place of the actual ingredients. For example I wanted to make the Organe puree but was out of carrots. How much of the baby food carrots should I add? I love this book! My daughter and husband are intensely picky eaters and so far no complaints about these receipes! I can’t wait for the husband version to come out!
121. Linn | October 4th, 2007 at 6:09 pm
I have had your book for about 1 month and am enjoying “sneaking” around my kitchen. Is there a place on the web site that the nutrition information is listed for the recipes in the book? I like to know the dietary fiber grams, the calories, the fat grams and protein for diet purposes (for the adults in the family), and knowing the vitamins and minerals would just make me feel good about the way I am cooking!
Thank you
Linn
122. sroginski | October 8th, 2007 at 4:33 pm
Pastry flour…having a hard time finding it. I’d like to give it a try. Is it in with all of the other flours?
What is your take on using flax seed oil? How does it compare to olive or canola oil?
123. missy | October 10th, 2007 at 3:46 pm
As you may have noticed, there's been a lively dialogue going on about The Sneaky Chef in the media over the past few days. As this discussion has unfolded, I have been truly overwhelmed by the outpouring of support I have received from Sneaky Chef fans worldwide, who have made their passionate, articulate opinions known across the Internet! It is a pleasure and a privilege to be connected to parents who are so deeply committed to their children's health and well-being.
I am extraordinarily moved by everyone's kind words, and more grateful than I can say for all of your help in making The Sneaky Chef a household name.
My Best to You and to Your Families,
Missy
124. cblanton | October 15th, 2007 at 10:53 am
Dear Missy,
My picky eater (picky doesn’t begin to cover it!) also has ADHD. I’ve read that Omega 3 is really good for him and to use flaxseed in food. Can I substitute ground flaxseed for the wheat germ or the flour? What are some other ways I can sneak the Omega 3s and Flaxseed into the recipes?
Thanks,
Corey
125. AArrieta | October 16th, 2007 at 7:29 am
Missy,
Thanks for the suggestions on the pumpkin bread. A friend also said to try adding a banana if my family wanted more sweetness when I cut back on the sugar. I can’t wait to try it and report back on the results.
I also wanted to let you know I made the grab n go granola bars and the smore krispie treats that sroginski posted and they were big hits. My granola bars did fall apart. So, I will try the changes you mentioned about cutting the oil in half and baking at 350 next time. I also plan to use a 9 in. square pan because using the 9 x 13 made them a bit thin. I used the new dark m & m’s instead of chocolate chips b/c I had those on hand for halloween instead and they worked great. They might not be has healthy but they did intice my picky eaters to try them b/c they had m & m’s in them.
Thanks Again for inspiring us all to try new healthier things for our family.
Andrea
126. missy | October 19th, 2007 at 10:26 am
Hi Everyone,
Thanks for your patience. With all the media attention this week, I’m behind on answering blogs (and the rest of my life!). Please resubmit your blog request if you still need an answer and haven’t found the solution to your recipe questions by trial and error by this point.
Be sure to check out the New York Times and New York Daily News stories at:
http://www.nytimes.com/2007/10/19/nyregion/19seinfeld.html?_r=1&ref=nyregion&oref=slogin
and
http://www.nydailynews.com/gossip/2007/10/19/2007-10-19_jessica_seinfelds_recipes_stir_up_plagia.html
With healthiest regards,
Missy
127. Stephanie M. | October 19th, 2007 at 5:55 pm
Hi Missy, I was wondering if you had a recipe with Whole Wheat Pastry flour to replace mixes like Bisquick?
I have used your Chocolate Chip Pancake recipe in my cast iron Pancake Puff pan (which is an aebleskiver) and they came out great, the kids loved them. I”m gonna try the Cocoa ones next!
Thanks again for your terrific cookbook!
Stephanie
128. Leigh Anne | October 19th, 2007 at 7:10 pm
Missy,
I just made your chicken nuggets, and I do have to say your recipe was much better than “someone elses”. I do have a question….can you freeze the nuggets. I was just curious as if you could freeze the nuggets after you prepare them and cook later, or if you would need to cook and then freeze? Not sure if either are a possibility, but wanted your insight. Thanks!
Leigh Anne
129. M2WANDC | October 20th, 2007 at 8:07 pm
Just purchased your book (was reading reviews on amazon between Jessica’s and yours and yours seems to have the better reviews) so I haven’t yet tried your recipes, but will give the sample recipes a try this week while I wait for your book to arrive.
My2.5 year old son will eat veggies and fruits when he wants to, key, if it’s HIS idea…but is very certain about what he eats, when he eats, etc…and if I don’t offer something he wants, he doesn’t eat it…(I don’t offer anything else, he can just wait until the next meal if he’s not that hungry IMHO) but he will go DAYS without a veggie…infact, one day he had very little to eat at all…a dixie cup of fish crackers at the gym while I was working out & some juice. I think he knows it bothers me and does it on purpose…but then I realize hunger has got to take over! Right?He refused everything I offered that day…his own personal food strike…I used to be able to get baby food (pureed) into him while he took a bath (pre-occupied with splashing) but now I can’t even do that…so he hasn’t seen a green in weeks!
I’m hoping this will help me get some healthy foods in him…because in my case, it’s not that I offer junk, he is only offered healthy…he’s just opinionated and has a determined will…
another issue I deal with is his ability to puke on demand! It’s rather sick!!! I’m not sure if he has a sensitive gag reflex of just does it to make me worry? But if he eats something that he doesn’t like…for example…if I make him taste something he said he didn’t want…(you know the old “just try it” routine)…he will put it in his mouth and then gag…and gag and gag…until he pukes up everything he already ate…
He is NOT under wieght in the slightest…he’s in the 90% for weight…but never eats…most of my friends that see him eat are in awwwww because he’s not small…but apparently has the world’s slowest metabolism.
I have HIGH HOPES that your recipes will help me get more greens in my kiddo! And I’m about to start his sister on solids, so I’m hoping he gets more interested as she is eating (and getting the attention)
Good luck with all the media…I did not see Oprah…but was told by a friend…went to the Oprah web site, got the book title, looked it up on amazon, saw your book as another option…checked it out, read the reviews, bought your book…so I think you’ll come out ahead
Maybe Oprah would like to have you on her show now??? 
130. sheena | October 21st, 2007 at 7:05 am
Hello Missy, my name is Sheena and I live in Cape Breton, Nova Scotia. I have two girls Mairi age 4 and Kaylei age 19 months. I have been doing some “sneaky” cooking and baking of my own not only for the girls but for my husband. I am excited about getting your books but have been unsuccessful as of yet in stores or online. I found out about you after watching Jessica Seinfeld on Oprah and doing subsequent research. One of my tricks, which may be in your book, involves making “cream cheese” from organic whole milk yogurt. My youngest daughter loves it! We strain it overnight through a sieve lined with cheesecloth. My question is can I use this as a substitute for cream cheese in baking. I think it would work well in a chocolate cream cheese icing
131. hspark | October 21st, 2007 at 9:47 am
I have question for Missy or anyone who may be able to help. My youngest son has a peanut allergy, but I am wanting to make the Peanut butter and jelly muffins (love the idea of jam in muffiin, reminds me of jelly filled doughnuts, but healthier). I was wondering how they would turn out if I omitted the peanut butter. Can I just leave it out or should I put something in its place?
Thanks so much for reading.
Heidi
132. kathalina | October 21st, 2007 at 9:31 pm
Hi Missy,
Just wanted to tell you how thrilled I am to have found your book. Went on Amazon to buy the “other” book but found so many rave reviews about yours I purchased it instead.
Spent yesterday making purees and today I made the chicken parmesan. Needless to say it was a BIG HIT!! I can’t believe I got my kids to eat carrots, sweet potatoes, tomatoes, spinach, wheat germ and wheat bread in ONE meal without a fuss!! I even screwed up and couldn’t find the tomato paste in my pantry so the sauce was orange but the kids never asked why and it tasted like regular pasta sauce it didn’t occur to them to ask I guess.
I’ve been reading thru this blog so if someone else has mentioned this I apologize but I found a really easy way to store the purees in the freezer was to pour/freeze them in regular ice trays, then put the cubes in labeled baggies in the freezer. When you need to use them you just have to grab a baggie, take out 2 cubes (1/4 cup of puree) and thaw.
Thanks again, I’ll be telling all my freinds about your book.
133. cmkania | October 22nd, 2007 at 6:09 pm
My brownies didn’t come out so well-I need help.
I’m not sure what I did wrong or if my taste is off. I made the Brainy Brownies two times & both times the taste of blueberries was strong and the texture was too pastey. On my second batch, I did reduce the amount of blueberry in my purple puree & used a little less. Missy do you or your fans have any ideas on how I can correct my blicky brownies.
Also, I’m thrilled to hear you have another book coming out. I don’t know if you are able to disclose some of the funny recipe names but if you are-we’d love to hear a few. My husband was not thrilled about the whole idea of sneaking healthy stuff in food. Until he tried a couple of things (with the exception of my bad news brownies), he really enjoyed them. He admitted he really liked the new recipes but just does not want to know whats in them. Yet my 4 year old is thrilled to find out the healthy items. He thinks it is great.
Thanks for your help. I wish you continued success.
CK
134. jennk12 | October 24th, 2007 at 5:57 am
sroginski
I have been using whole wheat pastry flour in place of white for a while and have always had to get it at a health food store. They usually sell it in bags and bulk. If you live in New England I did find it along with other Bob’s Red Mill products at believe it or not Ocean State Job Lot. They had great prices on the flour and the wheat germ. Hope that helps, I just saw your post and I had the same problem before.
135. lostinthelakes | October 24th, 2007 at 11:10 am
I noticed a while back someone asked about the Chocolate Chip cookies being too crumbly. I made them today and mine also turned out extremely crumbly. They would never survive a lunch box. I saw you recommended to measure the oats after being ground, I measured first then ground them. Would it also help to add another egg, or egg white to help bind the ingredients?? They taste fabulous, just hard to pick up and eat.
t
136. missy | October 24th, 2007 at 4:25 pm
Hi Again Everyone,
First, I want to tell each one of you how much I appreciate all of your support. It means SO much to me : )
Now I must also beg your forgiveness for not being able to answer your questions, yet again. The media has been relentless. I would ask you to please wait a few days to post your questions again if you haven’t discovered answers through alternate means. I would also ask other readers of this blog to offer any answers that they might have. That would help a lot!
Things should settle down in a few days. I will be on the TODAY SHOW tomorrow morning, and then the weekend should bring some down time when I can re-focus on the important business of tending to questions from readers.
Thanks for your understanding and help : )
Fondly,
Missy
137. Jennifer | October 24th, 2007 at 5:53 pm
Heidi,
I am mildly allergic to peanuts. I haven’t made the muffins yet, but when I do I will try them with soy butter instead of peanut butter. I really like the Great Value brand (Wal-mart store brand) of soy butter. I’ve made “peanut butter” cookies with them and they turned out fine. You might want to think about trying the recipe with your favorite PB alternative. Health food stores should also have a good selection of alternatives.
Jen
138. debbie26111 | October 25th, 2007 at 7:27 am
Hi Missy saw you on the today show. I do have your cookbook and love the website, help us help each other in troubles or sub. ingredients. I have a question I grow kale, can I sub. that for spinach or colards, and my son is allergic to soy, peas and dairy, what could I sub. the peas with? Thanks again and keep up the great work. Debbie in Nebr.
139. sroginski | October 26th, 2007 at 3:24 am
Brownies and Chocolate Chip Cookies
I make brownies on a regular basis and freeze them along with the CCCookies. I haven’t had a problem with either recipe. Here’s what I do…
Brownies-
Make sure to use fresh young baby spinach. The frozen variety is much stronger and can be detected slightly. The young spinach really is tasteless. Make sure you wash it well before steaming though. Oats…I start with 1/4 cup oats and grind them up. I don’t remeasure after grinding. I use the flour blend, not pastry flour although I have finally found some P. flour that I will try next time. But the blend has always worked for me. When making the purple puree, I use fresh 1 1/2 cu, unsweetened blueberries measured the same way as the oats. I don’t remeasure the blended amount. I have noticed that the purple puree can get gelatinous and runny. I just pour off the extra liquid before using.
CCCookies
Same thing with the oats…measure 1/4 cup, blend, but don’t remeasure. Same with chick peas. I use flour blend (haven’t tried pastry flour yet). Now I tend to like my cookies on the chewy side so I bake them mine between 11-12 minutes. Then I pull them out, cool for a couple of minutes, then press down with a plastic spatula. My cookies are always ultra-moist.
Hope that helps some of you. Keep trying…they do work and are YUMMY!
A side note: On the nights I offer beans as a side dish for dinner, it’s a given that my picky eater won’t eat them. She will protest to the very end. So I keep the cookies in the freezer, offer other healthy choices for dinner (veggies and another protein). If she eats one of her veggies instead of the beans, then I give her the cookies as a treat. She will opt to eat her beans, peas, carrots, or corn (the only ones she will consider eating) if she knows there is a cookie looming in her dessert future. She’s still getting the beans and I’ve managed to get a veggie in too.
140. Rachael | October 28th, 2007 at 1:49 pm
Hello! I have 14 month old twin boys and I just bought the Sneaky Chef today. One of them is allergic to cow’s milk, peanuts, and eggs; he also happens to be the more picky eater. I was wondering if you knew of an egg substitute for some of these recipes. I know I can use soy milk instead of cow’s milk. I would hate for him to miss out on these meals! I would appreciate any help you could give me!
THANKS!!!
141. cshepan | October 28th, 2007 at 2:59 pm
I tried making the brownies today. They taste fine but they are very thin. I used a 9×13 pan and the brownies are about half-inch! Did I do something wrong or are they supposed to be this thin?
142. married2blue280 | October 29th, 2007 at 6:16 pm
Dear Sneaky Chef,
My 14 month old son is anemic, but he won’t eat most of the iron-rich foods I try to give him. Plus, to be perfectly honest, I’m not that good of a chef myself. Can you please help me with a recipe that is rich in iron and taste? Thanks
Meghan
143. hspark | November 1st, 2007 at 9:37 am
Jennifer,
Thanks for the idea of soy butter. I will pick some up the next time I go to the store. I thought about trying another nut butter, but so many things with other nuts mention the fact that they are also processed in a facility that handles peanuts. I can’t risk the chance of cross contamantion. My son is severly allergic and I have to carry an Epi-pen with me at all times.
I didn’t even know such a thing as soy butter existed.
Thanks again for the suggestion will definately give it a shot.
Heidi
144. missy | November 1st, 2007 at 11:44 am
Hi Meghan,
There’s a great list of iron rich foods available on www.about.com pediatrics page. Here’s the link: http://pediatrics.about.com/od/nutrition/a/06_iron_foods.htm
Amaranth is high in iron content and is delicious when you add a little maple syrup to it, and maybe even a little cinamon. It’s 3 to 1 water to grain, and cook it until develops a thick gel like substance around the grain. Then add the syrup and a touch of cinamon if you like. Warm and delicious comfort food for kids and adults alike.
Quinoa and millet also have high iron content. All of these grains will absorb whatever flavors you put into them, so you can be as creative as you like to suit the needs and desires of your child.
Hope this helps!
All the best,
Missy
145. missy | November 1st, 2007 at 11:47 am
Hi Debbie,
You can sub kale for spinach, but it has a stronger flavor so watch the quantity you start out with. Definitely work your way up. Also, since you’re growing it yourself, harvest the youngest leaves for use in recipes for your son’s recipes-they’ll have a milder flavor.
As for the peas, you can just leave them out of the green puree.
Best regards,
Missy
146. missy | November 1st, 2007 at 11:49 am
Hi Rachael,
The egg substition is easier than you migh think. I’ll reprint some of the best ideas here.
Enjoy!
Missy
A product called “Egg Replacer” by Ener-G Foods Inc. is available in all health food stores in the baking section, as well as in many regular supermarkets. It comes in a box, like a cake mix, and you use something like one tablespoon with a little water per egg. Directions are on the box. Works great.
There are actually a number of egg replacers that work very well depending on what you’re cooking. Tofu, for example, works very well where a lot of eggs are involved, like in quiches, or even tofu omlettes!
Flax seeds also work, as well as various vegetable oils. I suggest you do a quick Google search on “Egg Replacers” and you’ll find recipes for exactly what you’re doing. In the meantime, here are some others that work:
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
147. missy | November 1st, 2007 at 11:53 am
Dear Cshepan,
Try using a 9×9 or 8×8 pan instead. That will give you the thickness you’re looking for : )
Best regards,
Missy
148. chrianna | November 4th, 2007 at 9:47 pm
aloha missy,
we’ve been enjoying trying out the sneaky chef recipes at our house. my family has decided that i can’t sneak any more orange puree into their grilled cheese but we’ve loved every other recipe. our big favorite is the tuna IQ patties.
i have a question. i’m planning to give out an assortment of christmas cookies to our neighbors and friends this year. i’d like to use the flour blend (make ahead recipe #13) as a substitute for the flour called for recipes. can i do that?
mahalo,
anna
149. missy | November 5th, 2007 at 5:28 pm
Hi Anna,
The flour blend can be substitued into most baked goods, but Christmas cookies might be trickier. The reason is that Christmas cookies are sometimes meant to be “snow white” and you’ll see some specks with the flour blend. I recommend trying one batch first, and seeing how that goes.
Happy, Healthy Holidays : )
Missy
150. tdietrich | November 7th, 2007 at 5:40 pm
Hi I just recently bought your book and have been trying out the wonderful recipes. I wanted to know how long could I freeze the purees for? You are doing an excellent job and I am so happy that myself and my family are finally getting some nutrition in our meals Thank You.
151. tdietrich | November 7th, 2007 at 5:43 pm
How long can you freeze the purees for? We LOVE your recipes!
152. Jana | November 8th, 2007 at 9:31 am
I’m trying to sneak more protein into my 16-year-old’s breakfast. I wish you’d give carb and protein info for all your recipes somewhere on the site, but especially for the Breakfast Cookies and PBJ Muffins.
Thanks!
153. kirsten | November 8th, 2007 at 2:07 pm
I love your book, my kids are definately getting more nutrients than there were before. Now I say, sure have another cookie!
I saw a couple of postings about nutritional values for your recipes and / or ww points. I saw the points for the Breakfast Cookies, thank you. I was wondering if you even have had the chance to come up with the nutritional values (or points) for any other recipes. I didn’t see any other ones.
Thank you so much!
Kirsten
154. missy | November 9th, 2007 at 8:50 pm
Hi Tdietrich,
You should be able to keep frozen purees for about 3 months. But remember, when freezing anything, HOW you freeze it is vitally important. Be sure to use tightly sealed con