Clean Eating for Busy Families, revised and expanded: Simple and Satisfying Real-Food Recipes You and Your Kids Will Love

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Clean Eating for Busy Families

Simple and Satisfying Real-Food Recipes You & Your Kids Will Love

Featuring recipes for hearty dishes, tips for grocery shopping, and guidelines to help busy families stay on track, this instructional and motivational cookbook is the perfect resource for working parents & has something for everyone’s taste palate.

What You’ll Love About These Meals

Easy-to-find ingredientsMom tested, family approvedOne-dish mealsSatisfying, Yet Calorie ConsciousFast + EfficientSubstitutions at Your Fingertips + More! Ten Tips for Dealing With Picky Eaters

Don’t Give UpMake Snacks CountOffer Fruit at Every Meal”Healthify” FavoritesOffer Vegetables FirstPair it with a DipHave Whisk, Will Try ItSize MattersKeep the Junk out of the TrunkBe a Positive Role Model

Chapters in the book include: 1 – Clean Kitchen Know-How 2 – Satisfying Salads, Soups, & Appetizers 3 – Speedy, Sustainable Seafood 4 – Protein-Packed Poultry & Meat Mains 5 – Hearty Meatless Meals 6 – Quick and Tasty Side Dishes 7 – Wholesome Sweet Treats

Turkey Vegetable Pot Pie With Whole-Wheat Crust

Total Prep & Cook Time – 2 hours and 15 minutesYields – 6 servings, 1 piece eachPer Serving – 542 CaloriesProtein – 22 gramsDietary Fiber – 5 grams

Instructions Drain beet juice into a small sauce pan, let simmer over medium-high heat for 10 minutes Preheat oven to 350 Degrees. Sift flours, cocoa powder, and salt into a medium bowl In a large bowl, beat sugar, oil, and vanilla with a hand mixer Beat eggs in one at a time until incorporated and then beat on medium-high speed for 3 minutes Add ¼ of the flour mixture, then blend on low, and then add ¼ of the beet purée and blend on low Combine baking soda and vinegar in a cup and add to the batter, beating just until incorporated Divide batter evenly into cups and bake for 18 to 24 minutes. Let them cool afterwards Last step is to make & add the frosting Additional Info

Total Prep, Cook, and Cooling Time – 45 MinutesYields – 24 CupcakesPer Serving – 279 CaloriesProtein – 3 GramsDietary Fiber – 1 Gram

Sneaky Beet Chocolate Cupcakes with Sweet Cream For the Cupcakes:

1 (15-ounce, or 425 g) can whole beets (not pickled)1½ cups (168 g) cake flour1 cup (120 g) whole-wheat pastry flour¼ cup (21 g) unsweetened cocoa powder & ¼ teaspoon salt1½ cups (300 g) granulated raw sugar (evaporated cane juice)1½ cups (355 ml) oil & 2 teaspoons (10 ml) vanilla extract2 large eggs, room temperature1½ teaspoons (7 g) baking soda2 teaspoons (10 ml) white distilled vinegar For the Frosting:

6 ounces (170 g) light cream cheese, slightly softened¼ cup (55 g) unsalted butter, slightly softened¼ cup (50 g) granulated raw sugar (evaporated cane juice)1 teaspoon (5 ml) vanilla extract3 tablespoons (23 g) dried cranberries, chopped

Publisher ‏ : ‎ Fair Winds Press; 1st edition (March 5, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1592338615
ISBN-13 ‏ : ‎ 978-1592338610
Item Weight ‏ : ‎ 1.2 pounds
Dimensions ‏ : ‎ 7.5 x 0.7 x 9.15 inches