Recently in Ask The Sneaky Chef Category

Your Name: Alex C., Australia
Inquiry: I just wanted to say I haven't even made any of your recipes yet but I am so excited that someone finally is being serious about what our kids like and realise most kids like sweet treats. I have looked at so many vege cookie recipes before I stumbled upon yours. Who wants to eat actual vegies shaped like a cookie? Your recipes look so yummy and I really believe they will taste as good as they look simply because they will taste normal. Your recipes are exactly what I have been looking for thank you!

Dear Alex,
Wow, all the way from down under! We have lots of love from happy readers using Sneaky Chef in Australia, in fact! Can't wait to hear what you think of my recipes - and you're correct, kids are way too clever these days to simply cut veggies into cookie shapes and call them cookies....a rose by any other name....
Pls stay in touch!!
My best,
Missy

P.S. I couldn't resist sending this quote I got from a wonderful mom (Mum, as you say!) in Australia:

“I am a mum of six children ranging from 19 to 8. My three youngest have autism.
Finding food that they would eat is hard enough but healthy food is even harder. We decided to take out a lot of the preservatives in their diet as well as getting them to eat healthier. Finding your book was a Godsend. While making up the purees, I despaired getting them to eat them. Then I stood in awe as my 9-year-old took off with the bowl that I had made the "Brainy Brownies" in and began to lick it.

I can make up food now knowing that in most things they are getting such wonderful vegetables. Putting a White and an Orange Puree into plain baked beans and watching them eating it is incredible. My son’s teacher came up to me after two weeks and asked me what I had done. She told me that my son was now working alone without needing much help and his spelling and English had improved dramatically. My 9-year-old daughter is amazing. Since starting with the purees and other things in the book, her speech has improved dramatically and she had now at least twice the amount of words. When she got out of the car the other day, and just before she ran off to school, she turned and called out. "I love you mummy." I sat and cried because that is not something she says. If I could meet Missy I would give her the hugest hug because without this book I would definitely not have the kids I have today. Thank you, thank you, thank you for giving my kids back to me.” Tina E., Australia (mum of 6)

Twitter request
 @harikanyc: @sneakychef corn flakes & cheese pudding? Sounds interesting!  
Here you go, Harika....thanks for asking:

GRANDMA BETTY’S CORNFLAKE AND CHEESE PUDDING
From The Sneaky Chef to the Rescue
I dedicate this recipe to my late Grandma Betty. As with many of the recipes passed down from generations above, there’s no way to replicate the exact taste of my wonderful Grandma’s pudding (it was either the love – or some other secret ingredient they never wrote down – that made it taste different), but this is pretty darn close – even with all the extra healthful ingredients that I slipped in to give it a boost. I make this every Sunday and on rushed weekday mornings when I want to give the kids an instant hot breakfast.

Makes 6 servings
1 ½ cups low-fat cottage cheese (ideally “whipped”)
2 large eggs
¼ cup Sneaky Chef White Bean Puree
¼ teaspoon salt
1/3 cup sugar
2 teaspoons pure vanilla extract
2 cups whole grain cereal flakes (like Wheaties® or Total®)

Preheat oven to 375 degrees and grease or spray a loaf pan (approximately 9-inches by 5-inches) with oil.

Using a rolling pin, gently crush cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. Set aside.

In a large mixing bowl, whisk together the cottage cheese, eggs, White Bean Puree, salt, sugar, and vanilla. Pour about three-quarters of a cup of the crushed cereal on the bottom of the prepared loaf pan. Next, pour all of the cottage cheese mixture on top of the cereal, then top with the remaining crushed cereal. Spray the top with oil and bake for 45 minutes, uncovered. Serve with drizzle of maple syrup.
 

Thank you Laura Fuentes, Chief MOM
www.MOMables.com

Three years ago my daughter entered a picky eating stage and I could not get her to eat anything! My son followed her path a year later. I came across Missy’s book The Sneaky Chef and I immediately fell in love with her ingenuity! The brownies were such a hit that I began putting them in their lunch box. They wanted a treat? Have a brownie! I’d say.

My daughter has slowly grown more open to trying new things; my son is another story. For the past year he has eaten macaroni and cheese nearly 2-3 times per week. Initially, I used Missy’s technique of adding pureed carrots or squash (anything orange) to add a nutritional boost to the organic, out of the box pasta. Soon, it became apparent that I needed to come up with my own “power sauce” in order to really maximize nutrition.

They say desperation is the mother of all invention. After trying many sauces and online recipes, I realized that simple ingredients worked best. There are days I whip up a single serving of “power sauce” while the pasta cooks; other days, I get really inspired and whip up a huge batch so all I have to do is pull a serving from the freezer and warm it up. Below, I’ll share with you both options so you can make the power sauce at home.

Power Sauce: Homemade Creamy Cheese Sauce
Courtesy of MOMables™’ Recipe Stash

Large Make ahead recipe: yields 12 1cup servings.
Ingredients:
• 5lb bag organic carrots, peeled and washed
• 32oz (2lb) container part skim ricotta cheese
• 12 oz sharp cheddar cheese
• 1/2 cup milk
Directions:
1. Peel and wash carrots. Cut in a few pieces. Steam
2. Steam carrots until soft (12-15min for that size load)
3. In a blender/food processor add half of all the ingredients above and blend/puree well.
4. Repeat process for second batch.
5. After cooling, pour 1 cup of pureed mac and cheese into individual zip bags or freezer containers.
6. To make mac and cheese dinner: pour 1 cup power sauce and mix with cooked pasta (12oz dry pasta)

Single Batch: yields approx. 1cup sauce
Ingredients:
• 3/4 cup steamed carrots
• 1/3 cup ricotta cheese
• 1-2 oz sharp cheddar cheese
• 2TB milk
Repeat directions.

Enjoy!

Laura Fuentes is the Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family. 
She’s on a mission to help busy parents overcome the difficulties of packing fresh school lunches. On her personal blog, SuperGlueMom.com, she writes about motherhood, deadlines, healthier living, and keeping her cool, even when her kids super-glued her hair. She’s also a food contributor to numerous sites and is published weekly on an online news hub.
You can find her on Facebook or Twitter and MOMables on Facebook and Twitter

Hi Missy,
My name is Sophia and I'm a 15-year-old who loves baking. My mom just bought me The Sneaky Chef to the Rescue on Christmas Eve and I'm loving it! For your recipes, I used mashed avocado instead of butter/margarine when I wanted to make it healthier for my family. I realized that in baking, everything needs a little bit of fat, but I wanted to use healthy fats instead, so I thought of avocado. Sometimes, when the avocado is too thick, I would add a little bit of applesauce so that it can mix better with the other ingredients. I also use applesauce to replace at least half of the oil in recipes. I know that some people might not like artificial sweeteners, but if you do then you can use those in place of sugar. I made your Light Brainy Brownies last night. I just tried them and they were the BEST! When I made the Purple Puree I accidentally put a little more spinach than I thought was required, so it didn't really have the purple color that I was looking for, but the brownies still came out chocolaty. My family still love the things that I bake for them, but they don't know about the things I put in them...yet :D

Thank you so much for telling us about the great idea of disguising tasty foods with the things we never expected to be in there! Now I have a better excuse to let my mom eat my favorite treats!
-Sophia S., New York, NY

Hi Sophia!
What a wonderful email – thank you for taking the time to share this with me. I just read it with my own daughter, Emily, reading over my shoulder. She suggested (and I agree) that you should have your own official Sneaky Chef apron….so I want to send you one! 

As for avocado, love that idea…..it's indeed a good fat, and it would coat the gluten/flour just fine, I think.  Did you see I have a brand new book out just this week? Check it out below – the Speedy Sneaky Chef!   Anyway, thank you again for taking the time to reach out to me. You're terrific! Email anytime with questions or whatever.

My best,
Missy

Dear Missy,
I have looked at your new book- it’s exactly what I’ve been doing for years but without the guesswork. So glad your test kitchen has worked out the kinks for me! Between Chanukah and Christmas, I’m hoping that book will find its way to my kitchen counter.

Just so you know, your cookbooks saved us –bridging the time when my twin sons ate literally 5 foods, to this past summer, when they willingly began to eat tossed salads and “normal” food like meatloaf and tacos. They’re still picky, but at least I can finally make one dinner for the whole family.

Can’t wait to tell my colleagues that I won a Sneaky Chef apron...I just brought them a batch of Brownie Cookies (quick fix version) with the surprising recipe!

Happy holidays to you and yours-

Melanie S.

Dear Melanie,

That's awesome!! Thanks for sharing this great success story. I'll send out the apron shortly
My best to you and your family for a healthy and happy holiday!
Missy

Message: Hello,
What does a day in the life of a Sneaky Chef Household look like meal-
wise? I would love a daily food log that I could sort of use as a mold
to create my own family menus.
I hope you answer this question, it would be vital for my home!!!
Thanks
Stephanie

I LOVE that question, Stephanie! That's the best email I've gotten in a long time...this is for a typical day in my house - I must admit, a little prep ahead of time goes a long way toward easier weekdays when schedules are busy - not sure if you have my books, but I cook out of all of them....although I end up using my first book a lot (and my newest book, coming out in January-see below):

School Day 5-minute Breakfast: Breakfast Ice Cream (from my first book-blue border) - frozen chopped banana/frozen strawberries/Greek yogurt/touch of honey and milk in mini food processor - puree to "soft serve" consistency; serve in a parfait glass with a little squirt of organic whipped cream for fun!

Lunch box: Quick Fix for Tuna Fish Sandwich (from my first book - blue border) - mix chunk light tuna with skinless/boneless sardines and my White Bean Puree/touch of light mayo and a little wheat germ - add chopped celery or dill, if desired; serve on whole grain bread. Carrot sticks/apple or applesauce on side.

After-school snack: Red pepper slices with light ranch dressing/plain nonfat Greek yogurt dip (I try to do less and less Ranch, more and more plain Greek yogurt) or No Doc Guacamole (guac with my Green Puree mixed in - I keep my purees made in baggies in the freezer); they also love the homemade corn chips (just brush corn tortillas with olive oil, salt, cut into triangles, bake for 10-15 minutes on 400 degrees until crisp)

Dinner: Saucy Turkey Meat Sauce (from my first book - blue border) over whole grain pasta (one of my girls is gluten-free now, so we make 2 kinds of pasta) - served with a romaine salad with olive oil and vinegar (they'll eat it if I call it a "Caesar Salad" and add grated Parmesan)

Dessert: a "sometimes" event - My Say Yes to Sorbet (also book 1) - frozen berries and pom juice in food processor; or an orange or an ice pop from one of my books - sometimes I just pour chocolate coconut water into popsicle molds and freeze - they love this too (so do I - and very few calories)

Hope that helps!

And great news - 80+ more recipes coming your way this January! You can pre-order my new book, The Speedy Sneaky Chef, here at amazon:

With healthy regards,

Missy

Hi Missy,

I have really enjoyed your books and have tried several recipes which have gone over well at our house.

I am wanting to implement this at every meal but am struggling with setting up an easy grocery list. Do you have an easy way to shop that you could share?

Thanks in advance!

Jessica L.

Hi Jessica!
Thanks for taking the time to write, and I'm so happy to hear my recipes are working well for you!

Below is an exclusive preview – a new master shopping list - from my new book The Speedy Sneaky Chef - 80+ more recipes coming your way this January!

Also, here are some meal planning tips:

Sneaky Chef's Meal Planning Tips:
-try a new fruit or veggie every week

-make meals once, use leftovers in another form next day (e.g., meat sauce one day, cheeseburger stuffed potatoes next day)

-choose one puree a day and make all recipes using that puree

-make several batches of purees ahead – one time a week; store in refrigerator for 3 days or freezer for 3 months

-clean and chop veggies and store in plastic bags for a few days so they are ready to use

You can pre-order my new book here at amazon:

With healthiest regards,

Missy 

Sneaky—and Snappy—Staples to Keep in the Kitchen (reproduced from The Speedy Sneaky Chef, Jan 2012)
Stock your pantry, fridge, and freezer with the following items and you’ll be ready to cook up any healthy Sneaky Chef recipe, in an instant! Copy this Sneaky Chef Master Shopping List so you always have it in your purse:

FRESH PRODUCE:
• Baby spinach
• Zucchini
• Broccoli
• Sweet potatoes (or yams)
• Cauliflower
• Berries, in season
• Bananas
• Avocados
• Onions
• Russet potatoes
• Lemons

MEAT/FISH
• Beef, lean ground (ideally “grass fed”)
• Turkey, lean ground
• Hot dogs (no nitrates)
• Fish fillets—salmon, tilapia, or flounder (ideally not farm-raised)
• Chicken—skinless, boneless thin sliced breasts and tenders

CEREALS/FLOUR
• Wheat germ, unsweetened
• Oat bran
• Old-fashioned and quick cooking rolled oats
• Shredded Mini-Wheats®
• Whole-grain Cream of Wheat® packets
• Instant oatmeal packets, variety flavor
• Cereal, high-fiber flakes
• Cereal, brown rice
• Flour, whole wheat (stone ground)
• Flour, white (unbleached)
• Pancake mix, whole grain
• Whole-grain “pastry” flour
• Cornmeal
• Flaxseed, ground
• Corn muffin mix, ideally whole grain

RICE/PASTA
• Brown rice
• Macaroni and cheese, boxed (ideally whole grain; without artificial colors)
• Whole-grain pasta, elbows and ziti
• Wonton wrappers
• Lasagna noodles, “no boil”
• Whole grain white rice
• Quinoa

BREAD
• Bread, whole wheat
• Tortillas, whole wheat
• Tortillas, corn
• Bread crumbs, whole wheat
• Pita bread, whole wheat, pocketless
• Bagels, whole wheat

CANNED GOODS
• Garbanzo beans (chickpeas)
• White beans (butter beans, navy, or cannellini)
• Refried beans, low-fat, vegetarian
• Baked beans, vegetarian
• Tomatoes, plum, whole
• Sardines, in water, skinless and boneless
• Tuna, in water (preferably “chunk light”)
• Tomato paste
• Evaporated skim milk
• Tomato soup, ideally low-sodium

JARS/BOTTLES
• Baby foods—especially sweet potatoes, carrots, peas, zucchini, garden vegetables, prunes, plums, apricots, blueberries, spinach, squash, and broccoli
• Pomegranate juice
• Salsa
• Applesauce
• Ranch dressing (no MSG)
• Ketchup
• Marinara sauce
• Tomato sauce

FROZEN FOODS
• Blueberries (without added syrup or sweeteners)
• Strawberries (without added syrup or sweeteners)
• Cherries (without added syrup or sweeteners)
• Green peas, sweet
• Corn, yellow, off cob
• Edamame (soybeans in shell or shelled)
• Frozen pureed butternut squash
• Cauliflower florets
• Broccoli florets
• Onions, chopped

NUTS/OILS
• Almonds, blanched and slivered
• Walnuts
• Extra virgin olive oil
• Canola oil
• Cooking oil, spray

TEA/COCOA
• Cocoa, unsweetened
• Green and herbal teas, decaffeinated

DESSERTS
• Chocolate chips, semisweet
• Gelatin, unflavored
• Chocolate syrup
• Whipped cream, spray can
• Frozen yogurt, low-fat

DAIRY/EGGS
• Yogurt, low fat, plain
• Yogurt, low fat, Greek style
• Cheese, reduced fat, shredded cheddar
• Cheese, reduced fat shredded Mexican blend
• American cheese slices, 2% milk
• cheese, reduced fat shredded Italian blend
• Ricotta cheese, part skim
• Tofu, firm block
• Eggs (with added Omega-3)
• Parmesan cheese,
• Powdered milk, nonfat

OTHER
• Chicken broth, boxed (no MSG), ideally low-sodium
• Vegetable broth, boxed, (no MSG), ideally low-sodium
• Cinnamon
• Honey
• Pure maple syrup
• Pure vanilla extract
• Baking powder, non-aluminum
• Baking soda
• Powdered sugar
• Brown sugar
• Raw or Turbinado sugar
• Jam, no sugar added
• Lentils (dried or canned)
• Hummus
• Italian seasoning
• Taco seasoning (no MSG)
• Chili powder

Dear Missy,

I was looking at your book, Sneaky Chef to the Rescue and saw Mac&Cheese Muffins. I would like to know the recipe :D Thank you. Robin D.

Dear Robin,

Hope you enjoy these mac 'n cheese muffins! Here's a recipe link.

With healthiest regards,

Missy 

Dear Missy,

About a year ago I saw your book at the local public library.  The one recipe that looked quite intriguing was the "Blockbuster Blueberry Muffins."  I went ahead and copied several of your recipes and purees.  

At the time I was already using Eagle Mills All-Purpose flour--I had found it at the local supermarket.  I baked the muffins just as per your instructions and my two men--my husband and my adult son--loved them.  As did I.  Moist, delicious, not too sweet, what a great muffin!  But I only made them that one time.

I am a diabetic and about 2 years ago I went on insulin.  Well, a couple of months ago I decided to bake the "Blockbuster Blueberry Muffins" again.  I ate a muffin for breakfast along with a slice of cheese or some other kind of protein. And then over the next several days I noticed that my blood glucose, after breakfast, was WONDERFUL.  I still didn't attribute to anything I was eating.  I thought it must have been a very good batch of insulin.

Until finally the light went on--it was the muffins!  So now I make a double batch every week and have two regular sized muffins for breakfast.  I calculated the nutrients and one regular muffin has about 22 grams of carbohydrates and one large muffin has about 44.  I eat 45 grams of carbs at every meal, so this was PERFECT.  Plus these muffins have protein with the eggs and beans.

They are POWERHOUSES of nutrition, with a wonderfully low glycemic index, perfect for a diabetic! Thank you...  

And just as an afterthought, at the present neither of my local supermarkets carry Eagle Mills flour NOR oat bran.  (I live in Del Rio on the Texas/Mexico border.) So I have had to make my own "Flour Blend" and I now order oat bran through amazon.com.  That certainly is not an issue for me; I have to have my muffins every day.  If I run out at breakfast, I make a double batch mid-morning and have one for lunch!! It works!  

P.S. I have also made you "Champion Cheesecake" and my men LOVED it!  And of course, so did I...

Guillermina Bosquez Stover

the beat goes on... 

Dear Ms. Stover,

This is such an uplifting email to receive! Thank you for taking the time to write and let me know how my recipes are working out for you. I'm thrilled to hear it!  I designed my recipes with the very intention of lowering the glycemic index with the use of purees, fiber, and protein.

For your convenience, here's a link to Amazon to the whole grain pastry flour.

I have a new book coming out in Jan 2012 called The Speedy Sneaky Chef. Check back on my website for news and recipes to try.

With healthiest regards,

Missy

You should follow me on Open Sky here 

Hi Missy,

I am a newby and have just made my first purees. My white puree is a light green, maybe from not heavily peeling the zucchini? What can I do to fix it now? I don't know how well green, mashed potatoes will go over. 

Dear Tamara,

It's probably too late to turn your potatoes back to green, but take heart, it has happened to others before you, and it's almost always that there was still too much skin left on the zucchini. Make sure you've completely peeled all the green off before pureeing. That will leave you with only white to add to your potatoes : )

Enjoy in good health,

Missy

Hi Sneaky Chef!!

Can I use baby food instead of the making my own puree. I am a researcher and live 1 hour away from work and my husband is a Fire Fighter and with our schedules I rarely have time to make purees. I want the best for my daughter which why I am working hard now so I can take off later to be a full-time Mom. Would love the advice if you can give any!!

Dear Catherine,

Baby food works great in a pinch--use it one for one, exactly the same amount as the purees.

Stock up!

Enjoy in good health,

Missy

Hi Missy,

I bought your book after reading few recipes and I am trying to find your pizza dough recipe... Thanks!

Dear Lori,

Here's my recipe for Gluten Free Pizza Crust from my book, Sneaky Chef to the Rescue. 

Enjoy in good health!

Missy

GLUTEN-FREE PIZZA CRUST

As I’ve said before, the true taste test for a good GF product is whether non-GF kids like it too. That also solves another problem for mom, since she can finally make one recipe for the entire family and not single out her allergic child with a separate recipe. My Sammy, who fortunately is not allergic to gluten, proclaimed “oh, yeah, that’s delicious” when I asked her to give this a try – and that was even before I added the sauce and cheese!

Makes one medium pizza crust

1 tablespoon olive oil
½ cup Chickpea Puree (see Make-Ahead Recipe below)
1 large egg
¼ teaspoon salt
½ teaspoon each oregano, onion and garlic powder
½ cup grated Parmesan cheese (*substitute rice or soy cheese if dairy allergy)
½ cup GF flour (such as garbanzo flour or rice flour)

Preheat oven to 375 degrees and brush the olive oil in the center of a baking sheet.

In a mixing bowl, combine Chickpea Puree with the egg, salt, oregano, onion and garlic powder, and Parmesan cheese. Add the GF flour and mix until well blended. Lightly oil your hands then remove the mixture from the bowl and shape into a large ball.

Place the dough on the oiled cookie sheet and, using the palm of your hand, press the dough with the palm of your hand into an imperfect, rustic flat circle or oval shape. Don’t cover the entire baking sheet. Spray the top side of the dough generously with oil.

Bake for 15 minutes, then remove from oven and save (wrapped in foil) in the refrigerator for use within 3 days or proceed to make pizza immediately.

Make-Ahead Recipe #8: Chickpea Puree

1 (15-ounce) can chickpeas* (garbanzo beans)
2 to 3 tablespoons water
  *If you prefer to use whole beans, soak overnight and cook as directed

Rinse and drain the chickpeas and place them in the bowl of your food processor. Add 1 tablespoon of the water, then pulse on high until you have a smooth puree. If necessary, use a little more water, a tiny bit at a time, until the mixture smoothes out and no pieces or full chickpeas are visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

 Dear Missy,

I wanted to make the brainy brownies, but was wondering if I could use a box mix instead of completely from scratch???..I have plenty of box mixes that I wanted to use up, and also didn't have all of the other ingredients on hand...Thank you so much for any help! –Staci

Dear Staci, 

You certainly can! Here's the recipe right out of book #1. 

Enjoy in good health!

Missy

Quick Fix to Store-Bought Brownie Mix

If you don’t have time for the scratch version, this doctored-up packaged brownie mix fits some great nutrients in. Simply replace half of the oil and all the water with nutrient-rich Purple Puree and replace some of the dry mix with wheat germ. No one I’ve asked, kids or adults, could tell the difference between these and the regular version.

1/2 cup wheat germ, unsweetened
1 box (about 21 ounces) brownie mix (preferably without hydrogenated oils)
2 large eggs
3/4 cup Purple Puree (see Make-Ahead Recipe #1)
1/4 cup canola oil

Preheat oven to 350 degrees. Butter or coat with cooking spray a 13-by- 9-inch or 8-inch square baking pan.

Measure and discard (or save for future use) 1/2 cup of the dry packaged brownie mix and replace with 1/2 cup of wheat germ. Mix together with the eggs, oil, and Purple Puree until well blended. 

Follow package directions for baking time, depending on size of baking dish used.

Hi Missy, I love your book and have lost track of how many times I have recommended it. Here is a recipe for "Green Mint Truffles" that I have been passing along and wanted to share with you.  Enjoy and keep passing it along if you like it. It is also gluten free. –Wendy L. 

1 10 oz bag Enjoy Life chocolate chips

Organic peppermint oil extract Simply organic

4-6 scoops Vibrant Health Field of Greens (raw sprouted greens)

Melt the chocolate and let it cool but stay melted.  You do not want to warm the greens. Add several drops of the mint oil and one scoop of the greens at a time, tasting after each addition, adjusting for personal taste.  It will lose a lot of its grittiness as it cools.  Drop into 20 circles on waxed paper.  Wrap in candy wrappers or put in a container to cool.  Try not to do this in front of your kids because I doubt they will be proud of how clever you are.  All the best-Wendy

Quick question - book 1 purple puree said to cook spinach - book 2 said to just puree - which is better? obviously faster to not cook but just noticed difference. Thanks! Andrea S.

Dear Andrea,

I updated the recipe after book 1 because the puree was being cooked in the final recipe anyway. There is no need to cook it twice. So go with book 2 : )

Enjoy in good health!

Missy

Dear Missy,

Thank you for your wonderful book!! I never thought I would get my 9 year old son to eat a vegetable. Now he eats them all the time in his mac n' cheese! 

I have two questions: The first is, my son loves blueberry muffins, but he will only eat the kind I make from a ready made mix, like Martha White. He doesn't like how the blueberries melt in homemade muffins. Is there anything I can sneak into a store bought mix?

My next question is, no matter how much I puree the white beans, my son can still taste the skin from them. I've tried cooking them but it doesn'tt help. Am I doing something wrong? Thank you so much for all you do!!

Angie A., TN

Dear Angie,

Thanks for writing–It's always nice to hear about another child who is now eating some real nutrition along with his daily favorites!

Regarding the blueberry muffin mix, why don't you start with this basic recipe on the free recipe pages of my website, and then adapt it from there.

Regarding the white bean skin, make sure that they're very well cooked and pureed until completely smooth–no visible skin flecks. Then try upping the amount of spices or condiments that you're adding to mask any remaining flavor. You could also try changing brands of bean that you're using. Altogether, that should do it!

Enjoy in good health : )

Missy

PS: You should follow me on twitter here. And Facebook here.

Dear Missy,

I have just discovered your first Sneaky Chef book and I am very excited. I had great success this weekend with the quick fix to the store bought brownie recipe... Do you have recipes that incorporate ground flaxseed or flaxseed meal in your newer book? Thanks a million!

Cynthia C.
East Brunswick, NJ

Dear Cynthia,

Thanks for writing! Flax is truly a wonder food and worth slipping into your family’s diet! It’s full of Omega-3 good fats, fiber, and antioxidants that help protect against disease (Note that flax seeds need to be ground to make the nutrients available). I incorporated flax pretty extensively in Sneaky Fitness. Here's a great recipe for Breakfast Crepes that uses ground flax in the filling.

Crepes are very thin pancakes, traditionally folded and filled with sweet or savory ingredients. I serve the sweet versions below for breakfast—kids think they’re getting a treat, but you’ll know there’s some nutrition slipped in. Best of all, you can make them ahead, then refrigerate or freeze for later. On a busy weekday morning, all you have to do is grab ’em, fill ’em, and go! Wrap them in wax paper like they do on the streets of Paris, and your kids will say “ooo la la!”

Enjoy in good health!

Missy

CLEVER CREPES

Makes about 4 crepes

1 large egg
1 large egg white  (about 3 tablespoons liquid egg white)
3⁄4 cup low-fat milk
1 tablespoon sugar
1⁄4 teaspoon salt
1⁄2 cup Flour Blend (see Make-Ahead Recipe #8, p. 265)

In a large mixing bowl, whisk together all the ingredients until smooth. Unlike pancakes, you don’t want any lumps in crepe batter.

Heat a small (about 8-inch) nonstick frying pan over medium-high heat. Coat the entire bottom and sides of the pan generously with cooking spray oil.

Pour about 1⁄4 cup of batter into the hot pan. Lift and tilt the pan to swirl the batter so that it covers the bottom of the pan evenly, with no pools of batter remaining. Cook the crepe for about one minute, until the top is no longer wet and the edges start to brown. Loosen edges with a rubber-tipped spatula, flip, and cook the other side for another minute.

Repeat with remaining batter, re-spraying the pan before making each crepe. If serving immediately, see variations below and fill each crepe in the pan. Or, crepes can be made in advance, stacked between sheets of wax paper wrapped in plastic, and stored refrigerated for 3 days or frozen for 3 months (thaw before using).

Breakfast Crepe Fillings:

Put 1 tablespoon Peanut Butter or Nutella® mixed with 1⁄2 tablespoon Orange Puree (see Make-Ahead Recipe #2, p. 258) in the center of the crepe; add banana (optional), fold in quarters, and dust with powdered sugar.

Put 1 tablespoon jam mixed with 1 teaspoon ground flax seeds in the center of the crepe; add sliced strawberries or raspberries (optional), fold in quarters, and dust with powdered sugar.

Put 1 tablespoon chocolate syrup with sliced bananas in the center of the crepe, fold in quarters, and dust with powdered sugar.

Per Serving (1 Crepe, 100g): Calories 156; Total Fat 4g; Fiber 3g; Total Carbohydrate 22g; Sugars 3g; Protein 9g; Sodium 206mg; Cholesterol 157mg; Calcium 70mg

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Hi, Missy, love your recipes! I\'m making snacks for my daughter\'s Brownie troop in a couple of weeks, there\'s a trooper who has celiac, so her mother has asked me to make it gluten-free and no wheat germ.  What to do? I purchased a gluten-free chocolate brownie mix, do I follow the rest of your recipe as is or what? Thank you!!!

Dear Cecily,

I certainly appreciate what you're trying to do! I actually have a recipe for Gluten Free Brownies in my third book, The Sneaky Chef to the Rescue. It's part of an entire section on recipes for kids with food allergies. I've pasted the recipe below. I suggest going with this one instead of trying to adapt your ready-mix.

Be sure to check out my Veggie Patch contest here. There are great prizes! You just may want to post an entry!

Have fun at your event!

Enjoy in good health,

Missy

GLUTEN-FREE BROWNIES

You don’t have to have a gluten allergy to love these healthy brownies. They are rich and luscious without most of the worry. They’re safe both from high sugar content and from wheat sensitivities that affect so many people. Allergic kids no longer have to feel deprived when home-baked goodies are served.

Makes about 16 brownies

3/4 cup semisweet chocolate chips 
6 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup Purple Puree 
2 teaspoons pure vanilla extract
1 tablespoon corn starch
1 tablespoon unsweetened cocoa powder
One-quarter teaspoon cinnamon
1 teaspoon instant coffee powder
½ cup GF Flour Blend 
1/4 teaspoon salt
Butter or non-stick cooking spray

Optional extra boost: 1 cup chopped walnuts

Preheat the oven to 350 degrees.

Butter or spray, then lightly flour the bottom of a 9-inch square baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, whisk together the eggs, sugar, vanilla, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.

In a mixing bowl, whisk together corn starch, cocoa powder, cinnamon, coffee, GF Flour Blend, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

Bake for 32 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Keeps for a week in the refrigerator, covered tightly.

Hi Missy,

I started looking into your books when I needed to use up a supply of leftover babyfood & cereal. Your recipes have helped alot & helped me create my own sneaky recipes. I have included one of my favorites incase anyone else out there needs to find way's to use up leftover baby cereal.

Orange Minimuffins
> 1 cup flour blend
> 3/4 cup baby cereal (I like the mixed grain best)
> 4 tsp baking powder
> 1/2 tsp salt
> 1 tsp cinnamon
> 1/2 tsp nutmeg
> 1/4 cup brown sugar
> 3/4 cup orange puree
> 1 egg
> 2/3 cup orange juice
> 1/4 cup vegtable oil.
> dried cranberries & chopped pecans (optional)

Preheat oven to 400. Spray minimiffin pan with pam. Sift flour, cereal, baking powder, salt, cinnamon & nutmeg into a bowl. Stir in brown sugar. In a seperate bowl, mix orange puree, egg, orange juice & oil until well blended. Add to flour mixture until moistened. Add cranberries &/or pecans if desires. Fill muffin cups to the top. Bake 7 to 9 minutes or until top springs back when touched.

Hi Missy,

My son will only eat peanut butter bagels for lunch. Is there
anything healthy I can sneak into peanut butter?

Thank you,
Margaret

Dear Margaret,

You've come to the right place! Here's my list of Quick Fixes for Peanut Butter from my third book, The Sneaky Chef to the Rescue.

Enjoy in good health!

Missy

QUICK FIXES FOR PEANUT BUTTER
Peanut butter is not only a favorite among most kids (I love it too!), but it’s a pretty good food nutritionally. It is high in “good” fat, but at 9 grams of fat per tablespoon, it can pack on the pounds in kids and adults. That’s why I put this recipe in the “Light” section of the book – the additions below will not only add a good amount of nutrients, but lower the caloric density.

Try to choose peanut butter that doesn’t have high fructose corn syrup or any hydrogenated oil. These days, you can even get low-fat versions. Mix one of the following boosters into 2 tablespoons of peanut butter. Stir until well combined (I find it easiest to do this on a plate and mix with the back of a fork) and make your sandwich as usual.

Tip: Let peanut butter soften at room temperature before mixing in the sneaky ingredients below.

Boosters:
· 1 tablespoon White Bean Puree 
· 1 tablespoon Orange Puree 
· 1 tablespoon wheat germ (this is easier to get away with using “crunchy” peanut butter)

Label alert! Even if jar of peanut butter claims “no trans fats,” flip it over and read the ingredients, looking for partially hydrogenated oils. If it’s listed, it’s in there (although in small enough amounts that the label can still say no trans fats), and every little bit adds up.