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Convincing a toddler to try new foods can be tough, especially beans! Kids are naturally quite suspicious of foods based on color, texture and smell.
To get the right amount of nutrition into my kids diet, I’ve learned to be a bit sneaky about it. And luckily when it comes to beans, they blend into any meal and no one will be the wiser. That’s why my favorite family bean recipe is chocolate black bean cookies. My kids gobble them up without realizing (or caring) about all the nutritious goodness in them!
Our favorite black bean cookie recipe is by “A couple of cooks”. It uses canned black beans, which makes it totally easy for a busy mom!
There’s nothing more satisfying then when your kids eat something “good” for them. Yay, for beans!!
On stay-at-home Saturdays I enjoy making a pot of pinto beans to use for quick-meals over the coming week; tacos, burritos, soups and bean-grain bowls. I find it magical that from one pot of beans such a variety of good meals can come! This illustration shows the way to my reliable pot of gold.
I studied the ruins at Chichen Itza during college and so was more than thrilled to visit it in person, back in the day when people were allowed to climb the ruins. This Mayan stepped pyramid, El Castillo, features a serpent at the base of the staircase. Twice a year, the sun casts a shadow of the steps perfectly onto the staircase wall, making the serpent appear to come alive. I decided that if the serpent only "lives" on those two days, he must be hungry! Since the pyramid steps reminded me of a taco holder, I thought I'd feed the serpent tacos. The recipe is based on a pinto bean and squash stew that we ate at a traditional Yucatan dinner as part of our bus ride to the ruins. The serpent won't go hungry on my watch!