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The Sneaky Chef

Contributed by: Missy Chase Lapine of The Sneaky Chef

Yes Mom, kids really will eat vegetables (sometimes you just have to know how to hide them). This is the theory behind the brilliant new cookbook The Sneaky Chef. If your kids are picky eaters (and what kid isn't) then there is hope of getting a healthy amount of fiber, whole grain, vitamins and antioxidants into them.

The Sneaky Chef
Does one have to be a miracle worker to make nutritious food taste as good as fun food? No but it does help if you can be "sneaky". When simply trying to make their food "look" fun and cute fails, The Sneaky Chef comes to the rescue with creative recipes and tips for hiding healthy food in tasty treats making something that your kids will not have to be coaxed to eat.

There are several techniques which will help you reach your Sneaky Chef potential. You will learn how to make some of the additions in advance to cut down on your actual cooking time, you will learn both the quick and the quicker way to add healthy foods. Following the directions you will find the recipes easy, receive tips for using your food processor to its best advantage and other alternative ideas too.

Not only will getting your kids eating well make you feel better (knowing that they are receiving the nutrients their bodies need to grow healthy and strong) but you will find that your time spent shuttling them to the doctor's office is seriously reduced (healthy eaters are healthy kids).

Last but certainly not least using The Sneaky Chef tips and techniques may just end the food wars at your house.

Enjoy this fabulously easy and deliciously fun recipe from the book:

Sneaky Chef Brainy Brownies

Makes about 30 kid-sized brownies

  • 6 tablespoons unsalted butter
  • 3/4 cup semisweet chocolate chips
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sugar
  • 1/2 cup Purple Puree (see Make-Ahead Recipe below)
  • 1/4 cup plus 2 tablespoons Flour Blend
  • (equal parts white flour, whole grain flour, and wheat germ)
  • 1/4 cup rolled oats, ground in a food processor
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • Butter or non-stick cooking spray

Preheat the oven to 350 degrees.

Butter or spray only the bottom, not the sides, of a 13-by-9-inch or 9-inch square baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Keeps for a week in the refrigerator, covered tightly.

About the Author:
Chris Sadler is Owner and WebAdmin of
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