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Açaí berries, a Brazilian superfruit, are rich in antioxidants and omega-3 fatty acids. Photo: iStock
When my son was little, a fellow first-time mom told me that she would never hide vegetables in her kid’s food because she wanted him to appreciate nutritious roots and leafy greens in their natural state.
I don’t know what her kid eats these days, but I do know that my son survived a childhood filled with deceits such as spinach blended into tomato sauces and quinoa baked into cakes. Today, my now-teen son eats pretty much anything and everything, including broccoli and green beans devoured with abandon — both in their “natural” state and in the dishes where vegetables and other superfoods are (still) folded in without detection.
My roundup includes some of my favorite treats that sneak in a serving or two of the vitamins, minerals and proteins that do all of our bodies good.
Cottage cheese ice cream
This one’s been a favorite all summer in our house. I’ve been keeping it simple with nearly equal parts 4 percent cottage cheese and pitted dark sweet cherries (slightly more cottage cheese than cherries), a splash of almond extract and some honey. (Pro tip: Pour some of this two-ingredient chocolate shell on top.)
If you’re looking for more ideas, Lemons & Zest has plenty with a rundown of the simple how-to steps and a bunch of creative cottage cheese ice cream combos, including lemon cheesecake and mint chocolate chip. No ice cream maker required.
Chocolate beet cake
This is the one! Martha Stewart’s chocolate beet cake recipe has been my go-to for birthdays for years. I know — beets aren’t for everybody. But trust me on this one. In addition to adding the beetroot benefits of folate, manganese, potassium, iron and vitamin C, these ruby or gold root veggies also make for a decadently moist cake. Rest assured, the beets can’t be detected at all. Bonus: If you use red beets, the batter is beautiful!
Açaí and blueberry tart
This gorgeously purple tart from Shondaland pairs the antioxidant-rich power of açaí and blueberries with the warm spice of cinnamon. The recipe calls for a spelt crust, but if spelt is hard to find in your neighborhood, a graham cracker crust would also be delicious. Trader Joe’s is a great place to pick up some açaí in the freezer case near the desserts and frozen berries.
Lemon tofu cheesecake
This lemon tofu cheesecake recipe from Vegetarian Times is refreshingly tangy and secretly protein-packed. It’s vegan, but even the pickiest meat-eaters will be asking for a second slice. Bonus: The prep is quick and the filling can be made in a blender.
Chocolate avocado mousse
If your palate has been raised to understand avocado as best delivered mashed with salt and lime juice on a tortilla chip, get ready for a flavor and texture adventure you didn’t know you’d been missing. This recipe for dark chocolate avocado mousse from Rae Lambert is rich and creamy and only takes 15 minutes to prep. If dark chocolate is a bit too bitter for your family, substitute milk chocolate for the baking chocolate.
Black bean and sweet potato brownies
These gooey treats from Heinen’s pack double the health punch with sweet potato and black beans. Both sweet potatoes and black beans are rich in vitamins A and C and potassium, plus the beans add a bit of protein. These brownies are possibly even more fudgy and decadent than traditional ones.
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