The Healthy Junior Chef Cookbook. Williams Sonoma

THE SMOOTHIE

      In a blender, combine the ice, mango, banana,yogurt, and orangejuice. Blend until smooth. Pour the smoothie into 1 or 2 glasses and serveright away.

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      Breakfast

      3 or  ice cubes

      1 cup firmly packed spinach leaves

      2 oranges, peeled and divided into segments/ banana, peeled and broken into chunks/ cup unsweetened almond milk or coconut water

      Green Julius

      MIX THE SMOOTHIE

      In a blender, combine the ice, spinach, oranges, banana,and almond milk. Blend until smooth. Pour the smoothie into 1 or 2 glasses and serve right away.

      3 or  ice cubes

      1 banana

      2 cups frozen mixed berries/ cup vanilla low-fat yogurt/ cup seedless red grapes1 teaspoon ground flaxseed1 cup coconut water

      Very Berry FlaxSEED

      MIX THE SMOOTHIE

      In a blender, combine the ice, banana, berries, yogurt,grapes, flaxseed, and coconut water. Blend until smooth. Pour the smoothie into 1 or 2 glasses and serve right away.

      Each recipe makes

      –

      servings

      25

      Breakfast

      Makes

      

      loaf

      / cup unsalted butter, at room temperature, plus

      more for the pan

      /4 cup all-purpose flour

      /4 cup whole-wheat flour1 teaspoon baking soda1 teaspoon salt

      / cup sugar

      2 large eggs

      1 cup very ripe mashed bananas (about 2 large bananas)

      /4 cup plain low-fat or whole milk Greek yogurt2 teaspoons pure vanilla extract

      Healthy-ish Banana Bread

      PREHEAT THE OVEN Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan. MAKE THE BATTER12

      In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, and salt. Set aside. In a large bowl, using an electric mixer,beat together the butter and sugaron medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. On low speed, add the flour mixture and beatjust until combined. Add the bananas,

      yogurt, and vanilla and beat on low speed just until mixed. BAKE THE BREAD3

      Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick inserted into the center comes out clean, 50–55 minutes. Check the bread after 30 minutes. If the top is already brown, cover with aluminum foil and return to the oven to finish baking. If the top is not brown at 30 minutes, check again at 40 minutes and cover with foil then, if needed. Let cool in the pan on a wire rack for 20 minutes, then turn out the bread onto the rack, turn the bread upright, and let cool completely. Store leftover bread in an airtight container at room temperature for up to 4 days.

      Greek yogurt keeps this classic quick bread moist, and very ripe banana gives it a natural sweetness. For a little crunch, scatter  cup chopped pecans or walnuts over the top of the batter just before putting the loaf in the oven.

      26

      Breakfast

      Makes

      

      loaves

      / cup coconut oil, melted and cooled, plus more for the pans2/ cups all-purpose flour1 cup whole-wheat flour/4 cup sugar

      2 teaspoons baking soda

      2 teaspoons ground cinnamon1/ teaspoons ground nutmeg

      1/ teaspoons salt

       large eggs

      1 can (15 oz) pumpkin purée (not pumpkin pie filling)

      /4 cup unsweetened applesauce

      / cup maple syrup

      1 cup water

      1 cup mix-ins, such as mini chocolate chips, chopped nuts, or raisins (optional)

      Good-for-You Pumpkin Bread

      PREHEAT THE OVEN

      Preheat the oven to 350°F. Grease two 8/ x 4/ x 2/-inch or 9 x 5 x 3-inch loaf pans with coconut oil.

      MAKE THE BATTER

      In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, baking soda, cinnamon, nutmeg,and salt. In a large bowl, whisk the eggs until frothy. Add the pumpkin, applesauce, maple syrup, coconut oil, and water and whisk until combined. Make sure all of the oil has been absorbed. Using a rubber spatula, gently fold in the flour mixture just until no traces of flour are visible. Do not overmix. Fold in the mix-in of choice, if using.

      BAKE THE BREADS

      Divide the batter evenly between the prepared pans. Bake until golden brown and a toothpick inserted into the center of a loaf comes out clean, 50–60 minutes. Check the loaves after 40 minutes, and if the tops are starting to get dark, cover them with aluminum foil and return to the oven to finish baking. Let cool in the pans on wire racks for 20 minutes, then turn out the breads onto the racks, turn the breads upright, and let cool completely. Store leftover bread in an airtight container at room temperature for up to 4 days.

      1

      2

      3

      This updated version of the quick bread classic calls for coconut oil and maple syrup, making it a healthy on-the-go breakfast or afternoon snack. Keep it plain and simple, or add your favorite mix-in, such as chocolate chips, nuts, or raisins.

      27

      Breakfast

      Makes

      

      servings

      Açai Smoothie Bowls

      MAKE THE SMOOTHIE

      In a blender, combine the berrypurée, raspberries, and coconut water and blend until smooth.

      ASSEMBLE THE BOWLS

      Divide the smoothie between 2 shallow bowls. Arrange the banana, mango, and kiwifruit slices decoratively on top. Sprinkle with the granola, gojiberries, and shredded coconut, drizzle with the honey, and serve.

      1

      2

      Small, round, and deep purple-blue, açai berries are the fruits of the açai palm tree of South and Central America. They are loaded with good-for-you antioxidants, vitamin C, and fiber, which make this smoothie bowl an excellent way to begin your day. You won’t find fresh açai berries in your local market, but frozen açai berry purée packs in the