Birthdays

Birthday Breakfast

Choate Family Birthday Song...

Today is a birthday, I wonder for whom?
It must be for someone who's right in this room
So look all around you for somebody who, is
smiling, and happy
My Goodness, it's YOU!

Happy Birthday, -----
From all of us to you
Happy Birthday, -----
From Mommy and Daddy too
We congratulate you, and pray good luck follows you.
Happy Birthday, -----, May all of your wishes come true!

Activity Ideas:

Luke-Trampoline Center or Ice Skating, Butterfly Biosphere
Amy-Manicure/Pedicure trip
Tim-Rent wave runners, day at Deer Creek Reservoir

Birthday Traditions...

Once a year, ask the birthday person these questions, include a favorite picture from that year!


Sugar free; Sweetener Free Birthday Cake

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

A birthday cake recipe that is not only sugar free, but sweetener free as well. Sweetened solely using fresh whole fruit, this cake is perfect for young kids' birthdays for parents who don't feel that a birthday cake has to have sugar! So healthy you could even have it as banana muffins for breakfast! 

Course: Dessert

Servi1ngs: 12 cupcakes

Author: Raising Sugar Free Kids

Ingredients

• 2 1/2 l1arge bananas, mashed
• 1/4 cup (60g) yogurt
• 1/2 cup (110ml) coconut water*
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 1/2 cups (210g) gluten free or plain/all purpose (or better yet, wholemeal) flour
• 1 cup (115g) ground almonds
• 2 tsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 180C/350F/gas 4.
2. Mix the bananas, yogurt, coconut water, eggs and vanilla extract in a bowl until as smooth and combined as possible.
3. In a separate bowl, whisk together the other ingredients.
4. Add the dry ingredients to the wet, and stir until just combined and there are no more visible flecks of flour.
5. Pour into two 8" sandwich cake tins or 12 cupcake cases and bake for 20 mins or until slightly golden and a skewer inserted into the centre comes out clean.
6. If you prefer to ice the cupcakes, take a look at I Quit Sugar's frosting recipes, or simply dust (very) lightly with icing sugar or cocoa powder. Or, alternatively, you can do what I did - use squirty whipped cream in a can that has the tiniest amount of sugar you can find (I found one at Tesco's that only had 3g added sugar per 100g so felt happy enough using it for a special occasion!

Recipe Notes

*you can use tap water/milk/coconut milk, but I found coconut water a great way to bring sweetness

See comment below on how to successfully adapt this recipe for use with coconut flour.

KETO CHEESECAKE

INGREDIENTS

Cooking spray, for pan

1/2 c. almond flour

1/2 c. coconut flour

1/4 c. shredded coconut

1/2 c. (1 stick) butter, melted

3 (8-oz.) blocks cream cheese, softened to room temperature

16 oz. sour cream, at room temperature

1 tbsp. Stevia

2 tsp. pure vanilla extract

3 large eggs, at room temperature

sliced strawberries, for serving

DIRECTIONS

1. Preheat oven to 300°. Grease an 8 or 9-inch springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
2. In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
3. Place pan in a water bath, then bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
4. Remove pan from water bath and take off foil then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Attachments area

ROASTED CAULIFLOWER AND CHICKPEA TACOS

My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

yield: SERVES 4

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

INGREDIENTS:

FOR THE TACOS:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon sea salt
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 (15 oz.) can of chickpeas, drained and rinsed
• 1 small head cauliflower, washed and cut into bite-size florets
• Corn tortillas
• 1 cup finely chopped red cabbage
• 1 jalapeño, sliced, seeds removed
• 1 large avocado, seed removed and diced
• Chopped cilantro

FOR THE LIME CREMA:

• 1 cup plain Greek yogurt or sour cream
• 1/8 cup fresh lime juice
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it…but it’s really good:)

All images and text ©Two Peas & Their Pod.

Birthday gift ideas:  

Book, journal or notebook & pen, plant, balloons, crepe mix and berry syrup, liquid soap and lotion set, birthday lipgloss, flowers, clothing item

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This delicious recipe brought to you by Two Peas & Their Pod