Super Starts Here.

TEST KITCHEN: Super Cookie Pudding Parfait

It’s official, MySuperCookies are here! In celebration of the launch, we have created a simple and delicious pudding parfait. You can grab your own box of cookies now at Abe’s Market 🙂


We created this pudding using a secret ingredient…avocado! Based on this recipe from Two Peas and their Pod, this pudding was a crowd pleaser! We created a parfait by layering crumbled honey SuperCookies and pudding, and then topping with some raspberries and dark chocolate chunks. For an extra touch, we rimmed the glass with shaved coconut. Feel free to layer and top with whatever you please!


To learn more about avocados and their health benefits, check out this Megan Monday article



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TEST KITCHEN: A Snack For The Summer



If you are looking for a perfect summer time snack to take on a day trip to the beach or the park, we have found an easy and delicious whole wheat cheese cracker that you and your kids will love! This week in the kitchen, we prepared a recipe called Whole Wheat Goldfish Crackers (modified from Natalie at Super Healthy Kids.) We made these crackers using heart, flower, square and triangle cutters in place of the goldfish, but you can do any small cutouts that would be bite size. One thing that we did change with the recipe is we used monetary jack cheese instead of cheddar cheese, but you can you any type of shredded cheese you prefer!  Our SuperTeam loved these snacks, as they were a light, airy cracker with a hit of flavor that we definitely want to make again!


Whole Wheat Goldfish Crackers

Adapted from Natalie at Super Healthy Kids

Yield- 75 small crackers







•1 cup whole wheat flour

•1/2 tsp sea salt

•4 Tbsp Cold unsalted butter, cut into pieces

•8 ounces grated monetary jack cheese

•3-4 Tbsp water



1.Add the flour and salt to a food processor and pulse. Then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time and pulse.


2.Add water, one tablespoon at a time, until the dough forms into a ball.  Continue pulsing between tablespoons of water.  When the dough clumps in the food processor you will know it is ready, if you are unsure you can also feel the dough and if it shapes into a ball, it is ready.


3.Flatten between two pieces of wax paper, and chill for 15 minutes.  This will help the butter get cold and makes for a puffier cracker.


4.Roll the dough fairly thin.  About 1/8 of an inch is a good thickness.  More thin means more crisper. Be careful the dough may stick to the wax paper as you roll it out.


5.Cut out shapes and place on a baking sheet.


6.Bake at 350 °F for 12 minutes for very thin crackers and a little longer for thicker crackers, about 15 minutes.


7.Store in an airtight container for up to 1 week.







Have a great weekend!

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TEST KITCHEN: Gluten Free Apple Walnut Bread


I recently read Wheat Belly by William Davis, MD.  I do not have celiac disease or follow a gluten free diet, but wanted to further educate myself on the topic.  I found the book enlightening and informative.  Definitely thought provoking.  While I don’t plan to change to a gluten free diet, I was interested in trying his recipe for Apple Walnut Bread and know that many of you are interested as well.  Especially those of you who DO follow a gluten free diet.

We made some small adjustments by using melted coconut oil instead of the other options of walnut oil, extra-light olive oil or butter. The other alternation we made was instead of using sour cream or coconut milk we used plain fat free yogurt.

Overall, we enjoyed the bread, but felt that a drizzle of honey on top was the way for it to be best enjoyed.  We also considered adding chopped pieces of apple or pear to the existing recipe for a hint of sweetness.  Trust me when I say we are not an overly sugared bunch.  But we felt it needed a little something extra.

Apple Walnut “Bread”
Recipe adopted from #1 New York Times Bestseller Wheat Belly by William Davis 
Yield 10 to 12 servings
2 cups ground almonds (can be pre-ground)
1 cup chopped walnuts
2 tablespoons ground flaxseeds
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
1 cup unsweetened applesauce
½ cup melted coconut oil
¼ cup plain Greek yogurt
1.Preheat the oven to 325°F.  Coat a 9 x 5- inch loaf pan liberally with coconut oil.
2.Combine the ground almonds, chopped walnut, ground flaxseeds, cinnamon, baking powder, and salt in a bowl and stir until thoroughly mixed.
3.Combine the eggs, applesauce, oil, and yogurt in a small bowl.  Pour the mixture into the dry ingredients and stir just until incorporated.
4.Pour the batter into the pan and bake until a toothpick comes out dry, about 45 minutes
5.Allow to cool in the pan for 20 minutes, then turn out. Slice and serve!


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(Healthy) Peanut Butter, Chocolate Chunk Oatmeal Cookies!

CookieI am always on the hunt for healthier versions of our favorite comfort foods, and while I usually like the outcome, my 3.5yr olds aren’t so easy to please.  Lately, they have been obsessed with cookies, particularly anything with chocolate, and the softer, the better.  Aside from Christmas baking, I steer clear of sugar and white flour in most recipes, so when I came across a recipe that called for neither, I was psyched!

The recipe is simple and uses really clean ingredients.  There is no added sugar and the base is whole oats!  But, most importantly, they are super moist and delicious!  I made them with the kids in less than 20 minutes and the mess was manageable.   These cookies are moist and delicious, low in sugar, and provide both fiber and protein.   What a great after school snack or after dinner treat! My kids could not get enough.  They were negotiating these all day, like this “Mama, if I have good behavior can I have another one?”


2 Ripe Bananas, Mashed

1/3 C. Peanut Butter (no sugar added) **you can substitute sunflower butter, or any seed butter, for peanut butter if you have allergy concerns**

2/3 C. Unsweetened Applesauce

1 Tsp. Vanilla

2 Tblspn Coconut Oil (melted)

1/2 Tsp. Salt

1/2 Tsp. Cinnamon

1/4 tsp Nutmeg

1 1/2 C. Old Fashioned Oats

1/4 C. Dark Chocolate Mini Chunks

Mix banana, applesauce, vanilla, peanut butter and coconut oil in a bowl.  Add oats, spices and chocolate.  Drop teaspoon size dough onto a cookie sheet lined with parchment paper.  Bake at 350 degrees for 20-25 minutes.


adapted from:

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Dates, Gorgonzola & Bacon? Yes please!

By guest blogger Anita:  A few years ago, some friends and I were at Table 8 restaurant in Montclair, NJ where we had the most delicious appetizer. Since then, we have NOT stopped bothering my friend, whose husband owned the restaurant, about those famous dates! We all loved them so much and had never really tried anything like that before. So delicious! This past weekend, I decided to pay her a visit to “catch up” and oh yeah … “can we make those dates?”

Dates are among the most ancient fruits, growing along the Nile as early as the 5th century B.C. They are very decadent and will satisfy your sweet tooth, but they are also packed with lots of nutrients, vitamins and minerals. Dates are an excellent source of iron, rich in potassium and fiber.

• Dates
• Bacon
• Sliced Almonds
• Gorgonzola Cheese

1. Preheat oven to 425 degrees F.

2. First up, slice the dates down the center, being sure not to cut all the way through. Slicing Dates

3. Fill the dates with cheese (by hand is best, but you can use a little teaspoon if you prefer) and place about 2 sliced almonds in each. Stuffing

4. Finally, wrap a small piece of bacon around each one and place on a baking sheet. Ready For The Oven

5. Bake until bacon browns (about 20-30 min), let cool and serve! My little helpers

Voilà! It’s as easy as that to make. This crowd-favorite app has been served and requested over and over.  It’s also a great, easy way to get the kids involved in the kitchen.

Thanks Demetri & Marisol for the recipe and Sabela & Malik for the extra help in the kitchen!! Oh yes, and our friend Yunetsi who decided to come over … once she heard we were making the dates 😉

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Healthier Homemade Blueberry Nutrigrain Bars

Sure, Nutrigrain Bars sound healthy, but they’re loaded with sugar and a bunch of other things I can’t pronounce. And of course my kids love them. So I did some research on the internet to find a healthier homemade recipe for nutrigrain bars. I looked at recipe after recipe and was surprised that so many of them still used a lot of sugar and butter. After pulling from a ton of recipes, I think I came up with a pretty healthy version of my kids’ beloved nutrigrain bars. I even let them help me measure ingredients and run the blender. Give them a try and see what your kids think!


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Strawberry Banana Oat Muffins


I just baked my last batch of muffins in my current kitchen. It’s unreal to me that we are moving in less than 2 weeks. Moving is always a little bittersweet – this was our first house, this is where we started our family, and this is where all of our boys’ “firsts” took place. It’s a little sad to leave it all behind, but I’m also excited to make new memories in a different house and to start cooking in my new kitchen. Luckily I was able to bake my family’s favorite muffins one last time before moving on.

I mentioned last week that I had a hankering for strawberry banana bread but that I couldn’t make it because I had packed away all my baking pans. Luckily I still had a muffin pan and my food processor in the cabinet, and I still had a hankering for strawberry banana SOMETHING. I decided to put another spin on my old trustworthy banana muffins by adding pureed strawberries and some oats. They turned out to be another winner. We’ll see how long this version lasts…

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Blackberry Lime Sauce

I decided to make a special breakfast this morning after I saw a few blackberries sitting in the refrigerator and immediately felt the need to have them with pancakes. I cooked them down with some lime juice, water, and just a tad of agave to create a pourable sauce. I’m sure the sauce would also be delicious spread on some toast, stirred into some greek yogurt, or poured over some vanilla ice cream. In fact, I’m quite sure it would be delicious poured over some vanilla ice cream. Don’t have any blackberries sitting around? Try another berry – any type would work.

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Blueberry Lemon Yogurt Pops

Yesterday we walked around the zoo for three hours soaking up the warm sunshine and taking in the sites. We were all tuckered out and overheated (we didn’t exactly dress appropriately for the warm day), and my boys passed out in the van before we pulled out of the parking lot. I realized that popsicles would have been the perfect ending to our fun-filled Spring day, but too bad I didn’t think of that on Tuesday so that they would have been ready to eat on Wednesday. Way to plan ahead, Mom!

I decided to make the frozen treats for my exhausted boys anyway after we got home with the promise that they could enjoy them after school today. I mean, we all know that kids would eat a popsicle on a 25 degree snowy day in January if given the chance, so something tells me they won’t mind enjoying them today instead of yesterday.   Read the rest of this entry »

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Sarah’s Rainbow Yogurt Parfaits

Top o’ the mornin’ to ya! I’m not Irish, but I certainly love celebrating any holiday with the kids and creating fun and festive food for them. Since corned beef and cabbage, Irish soda bread, and green beer aren’t really for the little leprechauns in our lives, how about making them a rainbow yogurt parfait complete with gold coins instead?

Simply chop up rainbow colored fruit (I used strawberries, oranges, pineapple, kiwi, and blueberries) and layer in a clear jar with some vanilla greek yogurt. Top with some multigrain O’s cereal for the gold coins and garnish with a kiwi shamrock. These parfaits are definitely much healthier (and cuter) than a bowl of Lucky Charms!

Hope you have a happy St. Patrick’s Day! Don’t forget to wear green…


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