Spinach-Walnut Pesto

My boys love to make spinach-walnut pesto and after a day of chasing them around and picking up toys over and over again I'm happy to let them help! Since all they have to do is add all of the ingredients into the food processor and zip it's an easy and fun way to get them involved in the kitchen. They don't follow the recipe exactly but it turns out great every time and they are very proud of themselves!

I also can't stop them from sticking their little fingers in the bowl to taste their creation which I don't mind since this pesto packs a lot of healthy antioxidants and omege-3 fatty acids! They pick a new pasta shape each time to make the dish exactly what they want! Today they picked shell pasta. Very simple and kid friendly!

Spinach-Walnut Pesto
4 c. fresh spinach, packed
1/2 c. walnut halves or pieces
1 large garlic clove, roughly chopped
1/2 c. parmesan cheese, shredded
olive oil - approximately 1/4 cup
salt to taste

In a food processor add spinach, walnuts, garlic, and parmesan and pulse until walnuts are roughly chopped.

Turn food processor on and stream in olive oil until pesto comes together to form a paste like consistency. Add salt to taste. Makes approximately one cup of pesto - enough to feed four hungry mouths!

Toss with your favorite pasta - hot out of the colander. Serve with a sprinkle of parmesan cheese.

Dried Fruit Truffles

I make these truffles often for my family. They are healthy treats that are packed with protein and omega-3 fatty acids. They are so easy to make and taste delicious.

The four recipes that I like to make most are listed below, however, any fruit and nut combination would work. I dressed the truffles up for the photo but the garnish/decoration is definitely optional.

Date Truffle

1/2 c. whole pitted dates

1/4 c. raisins

1/2 c. walnuts

1/8 c. oatmeal

1 T. ground flax seeds

Cranberry-Plum Truffle

1/4 c. dried cranberries (reserve one or two for garnish)

1/4 c. dried plums

1/8 c. oatmeal 

1/4 c. almonds (reserve one or two for garnish)

1 T. ground flax seeds 

Peanut Butter Truffle

1/4 c. peanut butter

1/2 c. raisins

1/4 c. almonds

1/4 c. oatmeal

1 T. ground flax seeds

Strawberry Truffle

1/2 c. dried strawberries (reserve one or two for garnish)

1/2 c. walnuts (reserve one or two for garnish)

1/8 c. oatmeal

1 T. ground flax seeds 

Using a spice grinder grind flax seeds to a powder. 

In a food processor add all ingredients (per truffle recipe). Turn food processor on and grind until mixture looks like course salt and can hold together when pinched. If
mixture is too dry to hold together grind a bit more until it does. The dried fruit will eventually become sticky if you grind it long enough.

Using a rounded tea spoon shape the mixture into equally sized round balls. You could also use a melon baller or small cookie scoop depending how large or small you
want the truffles.

Each recipe will make approximately 16 teaspoon sized truffles.

If you are making multiple recipes of truffles and peanut butter is one of them be sure and make that one last. I make one batch and use the food processor again for the
next flavor without cleaning. Makes it quick and easy!

Store refrigerated 7-10 days in an airtight container.