Attention Dads: This Mother's Day, team up with the kids and head into the kitchen to make Mom a special treat.
This granola is delicious and utterly wholesome. Plus, it's totally versatile: you can make it with your favorite ingredients, and eat it with either yogurt or milk. This granola is exceptionally rich in protein, fiber, and Omegas. It's true that there is brown sugar, honey, and butter in it -- but much less than in most granola recipes, and if it takes a bit of sugar and fat to shepherd that lovely flock of whole foods into my children's bodies, that's fine with me. You might want to start with a little less flax and a little more honey, and then tip the balance slowly each time you make it.
Little ones love this crispy, chewy, sweet and yummy take on a classic breakfast treat!
These pancakes are special enough for a holiday, but simple enough for everyday. Get Alison Needham's great recipe here.
Peanut butter is just about as American as apple pie. And I think that at one time or another, when my kids were little, they subsisted entirely on the stuff. I prefer the healthiest kind available (freshly ground organic) but discovered that I could grind my own at home for a fraction of the cost. Kids love to help—pushing the button on the food processor is a favorite activity of my children—and the delectable flavor is well worth the small effort. It must be stored in the refrigerator, but honestly, it's so good it won't last long. I've even caught my husband sneaking spoonfuls. I'm sure you'll find it tasty too and about as easy as…well, pie.
These soft fig cookies have a sweet and sticky filling and cake-like crust. Get Alison Needham's great recipe here.
Wrapped up in a nice jar and tied with a ribbon, homemade granola is a gift anyone would enjoy. Get Alison Needham's great recipe here.
The crumbly topping makes these blueberry muffins look as wonderful as they taste. Get Alison Needham's great recipe here.
The key ingredient to this French toast is the brioche, which is a sweet , rich and eggy bread. Get Alison Needham's great recipe here.