You guys. How cute is this cookbook?Over 1,200 kids from across the US submitted recipes for The Healthy Lunchtime Challenge Cookbook contest and the winners were chosen via a taste test with a bunch of fancy pants adult judges, including White House Assistant Chef Sam Kass. There were 54 winners from ages 8-12, one representing each state, three territories and Washington DC, and the cookbook is organized by location. It’s so awesomely cute!
And do you know what else is cute? First Lady Michelle Obama invited all of the winning kid chefs and their parents to the White House a couple of weeks ago for a Kids State Dinner where they all munched on their own healthy creations and got to meet President Obama. Let’s take a moment and imagine ourselves at 8 years old, sitting at a table and eating a recipe we invented while the President tells us how wonderful we are. You could go back to school for the fall and be like oh, you went to summer camp? Well I went to the White House and watched our President chow down on my quinoa wrap! It doesn’t matter which way you lean politically. Getting kids excited not only about eating healthy, but creating their own meals, is awesome.
Want to put a smile on your face? Click here for the photo slideshow showing the kids being interviewed by reporters and doing other super cute things that I’d be pumped to do now at age *insert sneezing sound to muffle my age*
Oh oh oh! And the cutest part of all? It’s free for everyone to download and use for eternity.
Let’s Move on to panckes! Haha – get it? Let’s Move? Anyway…
These pancakes are so delicious. I don’t know why I never thought to put dates in pancakes before, since I love them so very much. When I was little I’d watch my mom eat dates and think about how totally disgusting they were and that they must taste like cockroaches. But they don’t. I promise. They taste like chewy candy from Mother Nature. And when you put them in pancakes with coffee and then stir them into some vegan butter with cocoa powder…I mean…I don’t know…I just can’t imagine my life without them now.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons vegan refined sugar
- 1/2 banana, mashed
- 1 cup vanilla coconut milk
- 1 tablespoon ground coffee
- 1 cup chopped dates
- 1-3 tablespoons vegan butter (for the skillet)
- maple syrup for serving (optional)
Chocolate Date Butter ingredients:
- 1/2 cup vegan butter substitute (I used Earth Balance)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners’ sugar
- 1/4 cup chopped dates
To make the butter, place all ingredients in a food processor and blend until combined.
Spoon onto plastic wrap and roll the butter into the shape of a tube.
Refrigerate to harden, at least 30 minutes.
To make the pancakes, whisk together the flour, baking powder, salt and sugar in a bowl.
In a separate bowl, stir together the mashed banana, coconut milk and ground coffee.
Add the wet ingredients to the dry ingredients and stir.
Separate the dates with your fingers and drop them in the batter, being careful not to drop them as one giant wad of date bits.
Fold in the chopped dates.
Heat your griddle or cast iron skillet (I used a skillet on low-medium heat) and drop in a tablespoon of vegan butter. Use a 1/4 measuring cup to scoop the batter and drop it onto the griddle/skillet.
Cook for 2-3 minutes on each side. When the batter begins to bubble, flip the pancakes. If the pancakes bubble sooner than 2 minutes, turn down the heat.
Remove the Chocolate Date Butter from the refrigerator and unwrap it. Slice the butter and drop a dollop or two on top of the pancakes.
Dig right in or top with maple syrup for an extra bit of awesomeness.