Crispy Sunflower Seed "Bacon" Bits

Usually the kids eat fine for breakfast and lunch, but dinner is a drawn our affair during which the kids stare into space, and we continuously have to remind them to acknowledge the food on their plate. I don't know what it is; maybe they are trying to stave off bedtime? So we are trying different tactics to improve the situation.  Last week we tried the no-nagging method: Let's see what happens if we just give them 45 minutes, offer an incentive if they finish, and then don't do any coaxing. The positive vibe at the dinner table was a plus, but, as a mom, I wasn't ok with just letting them not eat for nights in a row. So this week we are trying to motivate them with a trip to their favorite restaurant this weekend if they can eat without complaining or coercion all week. So far we are three nights down with good attitudes!

Admittedly, I have been helping them along by not giving them any super "challenging" meals. Tonight it was linguini with a creamy white sauce, sprinkled with these faux bacon bits I woke up thinking about last night. I have heard of coconut bacon, but wanted something that would mimic crispy bacon while still providing some protein.  So here we have the super-simple sunflower seed turned new and improved Bac-o recipe. I think these would be great on salad as well!

1/2 cup raw sunflower seeds
1/2 Tbsp. olive oil or coconut oil
1 Tbsp. liquid coconut aminos, or soy sauce if no soy allergy
1Tbsp. maple syrup
scant 1/4 tsp. smoked paprika

Heat oil in a small skillet over medium heat. Add the sunflower seeds and stir around until a bit toasty looking. Add the coconut aminos or soy sauce, maple syrup, and smoked paprika. Stir for another minute or two to get everything well-coated and crispy. Remove from heat, cool, and serve.

This recipe is endorsed by the whole Holden crew and linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Whole Foods Wednesday, Wellness Weekend,  Healthy Vegan Friday.





  

Inside-Out Sweet Potato Pie Fritters

There has been a lot of conflict at the dinner table lately. Anthony and I want the kids to eat; they simply don't want to. We are at an impasse. I try not to cry in frustration as they squirm as far away from their plates as possible, fall off the bench, giggle uncontrollably, make up nonsensical words, giggle again, laugh harder when we threaten and cajole.... It goes on and on and on.  I am trying to remember what Elder Dallin H. Oaks said in his "Good, Better, Best" talk: "What your children really want for dinner is you."  Me not screaming is what I assume he means.  So let's just minimize the conflict and have enjoyable family time, for goodness sake. Enough with the toddler rebellion! Bring on the pie for dinner!

Yes, these inside-out sweet potato pie fritters were actually eaten with gusto. Sawyer and Abiline usually like when I make the sweet potato pie from the Clean Foods cookbook, but the other night I did not have time to bake a pie before dinner, so I made these cheater patties on the quick and had an instant hit side-dish. Three cheers for a few moments of peace at the dinner table!

1 large sweet potato
1/2 cup rolled oats
1/4 tsp.  + 1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla
1 Tbsp. maple syrup
pinch of salt
1/2 cup pumpkin seeds
1 Tbsp. coconut oil
*This made about six, three inch patties. You may want to the double the recipe if you want leftovers.

1. Cook the sweet potato until very tender in preheated 400 degree oven (takes 45-60 mins, usually, for me.) Let cool and peel off the skin.
2. Place the pumpkin seeds and 1/8 tsp. cinnamon in your food processor and pulse to form a crumbly meal.  Spread the seed crumbs onto a large plate.
3.  Clean out your food processor and then add the sweet potato, oats, 1/4 tsp. cinnamon, nutmeg, vanilla, maple syrup, and salt. Puree until smooth.
4. Melt the coconut oil in a frying pan over medium heat. Scoop out large spoonfuls of the sweet potato mixture, roll them in the pumpkin seed crumbs to coat (this may be a bit messy), and place in the skillet. Fry for 2-4 minutes on each side, just until the seeds are a bit toasty. Let cool for a few minutes before serving.

This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Whole Foods Wednesday, Wellness Weekend and Healthy Vegan Friday.

This is the face of my best eater by far. If only everyone were so content eating the same thing day in and day out...