VIDEO and BONUS RECIPE: Episode 3 of “Live with Evette” on Facebook and Instagram
Episode 3 of Fidelis Care’s “Live with Evette” series celebrated Hispanic Heritage Month with healthy twists on both traditional and modern Latin recipes.
Latina Lifestyle Blogger Erika Batista joined Fidelis Care brand ambassador and lifestyle expert Evette Rios at Evette’s home in New York City. Together, they shared ways to involve young children in preparing some new twists on traditional Latin favorites.
Keep it simple. Turn leftovers into kid-friendly snacks. For example: turn leftover Arroz con Frijoles into bite-sized rice balls, then make a simple dipping sauce on the side by mixing equal parts ketchup and vegan mayo, then adding some chopped garlic and a little salt and pepper.
Show kids how the food is made. It helps them value the food their family shares even more when they see the effort that goes into putting it together. Plus, it’s the perfect chance to teach healthy ingredient swaps!
Let kids help out. Recipes with simple ingredients let little ones safely participate and take pride in the finished product. In that spirit, Evette shared a healthy twist on chocolate cake she loves to make with her children:
Black Bean Chocolate Cake
1 – 15 ounce can of unseasoned black beans
I ripe banana
2/3 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
6 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 325. Rinse black beans and place in a blender with two of the eggs and banana. Blend. Add unsweetened cocoa powder, vanilla, cinnamon, and sugar. Blend until smooth. Pour batter into a greased cake pan and bake for 30 to 40 minutes.
For the frosting: Beat butter, cream cheese, cocoa powder and sugar until smooth.
For more Lunchology tips and recipes, visit fideliscare.org/lunchology, follow Fidelis Care on Facebook and Instagram, and search for #Lunchology.