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How are you fueling your kids?

Us parents are all guilty of it- feeding our kids less than the most nutritious food at times. It's not intentional-but we tend to cave to the those busy weeknights, picky eaters and just darn right convenience. The fact is though, that we are what we eat. That saying used to annoy me but it's true. Our bodies are incredibly resilient but just like a new car, if we don't take care of it, there's going to be problems down the road. Kids are no different when it comes to nutrition. These growing little beings need a variety of foods in their diets. My motto is to diversify. The more fruits, veggies, complex carbs, lean proteins and FIBER they can get, the better. This blog is an effort to encourage families to make this changes little by little. Our mission at The Cooking Castle is to empower kids with the tools to implement a healthy lifestyle. Have more questions? Contact me at thecookingcastleboerne@gmail.com


Recipe of the Week


Chocolate Zucchini Recovery Bread

Recipe by Coach Julie Olsen Yield: 10 servings



This bread is based on what most experts believe is the optimal carbohydrate-to-protein ratio for this post workout nutrition. A ration of 3:1 (3 grams of carbohydrate for every 1 gram of protein). This Chocolate Zucchini Bread is moist, super chocolaty and perfect to grab before or after your next team practice, after school snack or adventure!


Ingredients

  • 1 1/4 cups whole wheat flour

  • ½ cup whey or plant based protein powder

  • 1 pkg chocolate instant pudding, 3.9 oz

  • 3/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3/4 cups sugar

  • 2 eggs

  • 3/4 cup milk or milk alternative

  • 1/2 cup vegetable or grapeseed oil

  • 1 teaspoon vanilla

  • 1 cup grated zucchini, don’t peel it

  • ½ cup dark chocolate chips

Instructions

  1. Preheat oven at 350 F. Spray a 9×5 inch metal loaf pan with nonstick spray.

  2. In a large bowl, stir together flour, protein powder, chocolate pudding, baking soda, baking powder, and salt.

  3. In a medium bowl, whisk together the sugar and eggs then add in the oil, milk, and vanilla.

  4. Mix the wet ingredients to the dry ingredients.

  5. Fold in the zucchini and chocolate chips just until combined and pour into loaf pan.

  6. Bake for 50-55 minutes, or until a toothpick comes out clean.

  7. Cool for 15 minutes before removing from the pan to cool completely.

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