Classic Kurbo Recipes That Stand the Test of Time

Classic Kurbo Recipes That Stand the Test of Time

Classic Kurbo Recipes That Stand the Test of Time

There are a few Kurbo recipes that will never get old. We make them again and again and they are still just as tasty and always healthy. We’re hoping to bring some of these recipes back to light so that you can enjoy them too, and maybe even make them a family tradition.

1. Banana Pancakes

They are so easy and so delicious. Here’s what you need to make 2 pancakes:

Ingredients:

  • 1 large, ripe banana
  • 2 eggs
  • olive oil spray
  • Any toppings or extra ingredients of choice, ideas include:
    • Canned pumpkin (G)
    • Sliced almonds (Y)
    • Blueberries (G)
    • Cinnamon
    • Vanilla Extract

Directions:

  1. Mash up the banana with a fork in a bowl.
  2. Add 2 eggs and mix well.
  3. Optional to add a teaspoon of vanilla here.
  4. Add any other ingredients (cinnamon, pumpkin, etc) and mix.
  5. Heat a small skillet. Spray with olive oil spray and pour half the batter. Cook one side, then flip to finish cooking the pancake.
  6. Add any desired toppings and ta-da! You just made your very own banana pancake.
  7. Repeat to make a second pancake.

2. “Caprese” Sweet Potato Toast

Ingredients:

  • 1 piece sweet potato (about the size of your palm)
  • Shredded light cheese (about the size of your palm)
  • 3 slices tomato 
  • 2-3 pieces basil
  • Salt & pepper, to taste

Directions:

  1. Cut the sweet potato into a slice about the size of your palm.
  2. Sprinkle about a handful of light shredded cheese onto the sweet potato and toast to your liking. If you are unable to put cheese on your sweet potato before toasting, sprinkle cheese on top of your toast after.
  3. Slice tomatoes and basil and place on the toast. 
  4. Add salt and pepper to taste.

3. Sweet or Salty Healthy Chips

Ingredients:

  • 2 plantains or sweet potatoes
  • 1-1 ½ tbsp olive oil

For a salty version:

  • Sea salt and pepper
  • Garlic powder

For a sweet version:

  • Cinnamon
  • Raw honey (to lightly brush onto each slice)

Directions:

1. Heat the oven to 350 or put on broil.

2. Ask a parent to use a sharp knife to cut the ends off of the plantain at both ends. Then use the knife to make cuts through the peel lengthwise without cutting through the fruit (unlike a banana, plantains are hard to peel, so cutting the peel in sections make it a little easier to get it off). If using a sweet potato, wash and scrub.

3. Now cut the plantain or sweet potato into thin slices and place in a large bowl. Add the olive oil and salt, pepper and garlic powder (for the salty version) or add olive oil and cinnamon (for the sweet version) and mix all together until slices or coated.

4. Line the coated slices in a single layer on a baking sheet lined with parchment paper. If you’re doing the sweet version, brush on a little bit of raw honey onto each slice.

5. Bake for about 15 minutes or broil for about 5-8 minutes. Carefully turn each slice over and bake or broil until done. They may cook faster or slower, depending on how thick your slices are, so be sure to keep an eye on them. Remove them from the oven once they reach a brown, toasted color that looks good to you. Let them cool completely before trying, so you don’t burn your tongue!

6. You can snack on these healthy chips by themselves, or dip into some salsa. Have fun experimenting with different spices and discover your own unique flavors!

4. Green Machine Smoothie

This is for those of us who need an extra push in order to eat more vegetables.

Ingredients:

  • 1 cup strawberries or mango
  • 1 cup mixed berries of blackberries and blueberries
  • ½ a banana
  • 1 cup skim or unsweetened almond milk
  • ¼ cup baby spinach
  • ¼ cup kale
  • Ice cubes

Directions:

Add all to the blender and blend until desired consistency is reached. Enjoy!

5. Burger and Fries Makeover

Ingredients:

  • 1 cup carrot, cut in discs
  • ½ cup chopped red bell pepper
  • 1 medium-large clove garlic
  • 2 cans (14-ounces each) chickpeas, rinsed and drained
  • ½ cup nutritional yeast
  • 1 tablespoon tomato paste (can substitute natural ketchup)
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dijon mustard freshly ground black pepper (optional)
  • 2 teaspoons fresh thyme
  • 1 cup rolled oats

Directions:

  • In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.
  • Add remaining ingredients except rolled oats and process through. Scrape down food processor as needed. Then add rolled oats and pulse through.
  • Remove bowl and place in fridge to chill mixture, for about a ½ hour.
  • When ready to shape patties, take out scoops of mixture and form burgers in your hands.
  • This should make 7 -8 patties

To cook, place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through.

 

 

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Katie Bick

Katie Bick

Katie just graduated from Stanford, majoring in Human Biology with a focus on how the food system can impact health. She enjoys cooking and showing people that healthy food can taste really good. At Kurbo, she loves writing success stories about how amazing our Kurbo kids are!