The Doctors

Chocolate Zucchini Muffins
Kale Chips

Chocolate Zucchini Muffins

Pediatrician Dr. Jim Sears’ solution for sneaking nutritious veggies into a sweet treat that kids love!

Ingredients:

• 1 1/4 cups butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup plain yogurt
• 1 cup zucchini, finely grated
• 1 cup carrot, finely grated

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the yogurt, beating well after each addition. Fold in zucchini and carrots. Fill paper-lined muffin cups 2/3 full.  Bake at 350 degrees for 18 to 22 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Kale Chips

Pediatrician Dr. Jim Sears’ quick, nutritious and kid-friendly snack!

Ingredients:

• 1 large bunch of kale
• 3 tbsp. olive oil
• 2 tbsp. agave nectar for sweetness
• 1 ½ tsp. garlic powder
• 1 tbsp low-sodium soy sauce
• Any of your favorite spices to taste

Directions:

Place rack in center of oven and preheat oven to 350 degrees F.  Whisk all ingredients except kale in a small dish.  Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer, which may be done in batches. Bake for 8 to 10 minutes and enjoy!