The art of food stealthing

360 moms is an online platform for women in the Arab world. It could quite frankly be for women and not necessarily just for the Arab women though. It has a community of experts from different background sharing their tips and experiences in motherhood. I am so happy to begin contributing on the site from my food recipes to my every day life of being a mom and a wife. My first piece is all about how I deal with my son, the one who hates food! It’s been two years and it hasn’t been easy. Rather than fighting back and putting him through therapy sessions, I finally realized that perhaps I need to give him a break and fix things from my end. The end that I can control. I am the one making his food so I might as well hide as much as I can in there till he finallly (hopefully) begins to eat like other children his age. Below are the links to read the article both in English and Arabic. 

If you have any questions or suggestions please do let me know! And feel free to let me know if there’s something you’d like me to write about and share! ❤️❤️❤️ 



Pumpkin Donuts for the win! 

Pumpkin, pumpkin everywhere! I’m in love with Fall and all it’s dishes it has to offer! I’ve been wanting to make pumpkin donuts for a while now and I finally did it because 1) Something in my head was telling me to package pumpkin in a donut form so that my son would eat it. 2) Been waiting to find a simple and easy recipe! 

I’ve cooked baked donuts before and they came out cake like – total bummer! I felt like I got ripped off. These on the other hand, came out thicker but still moist! I refused to glaze them despite the little Halloween devil on my right shoulder whispering “caramel frosting, brown sugar frosting, cinnamon – sugar frosting in my ear” I managed to block it out and keep them plain. This way, the kids are actually eating good stuff and I can send to school in their lunch box! 

I used my electric donut maker that I have seen in several kitchen gadget sections of stores. However you could also use a donut baking tray. (The electric one takes 2 min per round and is much quicker) 

Ingredients and Method

In one bowl whisk the following:

  1. 2 cups all purpose flour minus 2 tbsp
  2. 1 3/4 tsp baking powder 
  3. 1 1/4 tsp salt 
  4. 3/4 tsp ground cinnamon 
  5. 1/4 tsp ground nutmeg 
  6. 1/4 tsp ground ginger 

In a second bowl mix with an electric blender the following till well blended and no more lumps: 

  1. 3/4 cup unrefined brown sugar (original recipe called for 1 1/2 cups brown and white sugar so add extra as you wish) 
  2. 1/2 cup sunflower oil (or canola)
  3. 3 eggs 
  4. 1 1/2 cup pumpkin purée (canned or fresh)
  5. 1 tsp vanilla extract 
  • Empty dry ingredients into wet ingredients and mix again till smooth. 
  • Drop 1 tbsp full into donut pan or donut maker and cook. 

If in an oven and in a pan: 10 min 

If in an electric donut maker: 2-3 min 

The end! 

Anytime Popsicles

These Popsicles will always be in my freezer! I realize that when you juice fruits the fibers go and it’s more sugar for the kids however with this Popsicle, I only blended a watermelon i purchased that is always too damn big for our family of four and added plain yogurt to it. If your kids have a sweet tooth, add a little bit of honey but try it Au Naturel the first time. The cereal you give them with the yogurt popsicle can be the sweet part if you want to use that as your negotiation! The kids and you will love these! And the best part is…when they start melting just a little in their little hands, the yogurt falls into the granola and makes that even better. It’s like a win-win situation guys! 
No recipe needed for this. Just blend whatever watermelon you have left and then add some Yogurt (2:1 ratio) worked well! 

Other ideas: I am always doing these Popsicles, if you want to add more nutrition to them, you can cut up some fruits inside, add coconut water, aloe Vera, some super food powder! The list can go on and on but for now and for my son’s “good boy” stamp that he received today; these will do with a side of organic crunchy granola. 


Pumpkin spiced Banana cake

Yes!!! My weekly banana cake has gotten a little nicer and it’s dangerously my favorite. I’m a sucker for pumpkin must be the chocolate hater in me. Who knows! This week we tweaked my usual go to banana cake recipe a little with the addition of the pumpkin purée. I used an all natural canned pumpkin purée because I am not made out of time. However if you want to experiment (which I have before) you can steam your fresh pumpkin however I would recommend you let it release all its moisture by putting the puréed pumpkin on a thin towel over a strainer with a bucket underneath! You will be surprised at home much liquid comes out. Save the liquid and cook something in it. With my picky eater finally eating plain rice (HUGE ACCOMPLISHMENT), I would boil his rice in that strained pumpkin water. Just some ideas I’m getting carried away with now! Back to this cake! Recipe is below! It’s super easy and lasts all week in the fridge! I send it to school for the kids in their lunch box. 
Enjoy y’all! 

Pumpkin spiced Banana Cake 

Method and Ingredients

  1. Preheat oven to 180C or 350F
  2. Gather all the wet ingredients and beat them well
  •  3 eggs 
  • 1/2 cup brown sugar 
  •  1/2 tsp vanilla 
  • Add 1/2 cup sun flower oil 
  • Add 1/2 cup yogurt                     

NEXT: In a separate bowl add the dry ingredients

  • 2 cups flour 
  • 3/4 tsp baking powder 
  •  1/2 tsp baking soda 
  • Pinch of salt
  • 2-3 tsp pumpkin spice mixture (will provide recipe for that below!)

NEXT: Mix the dry ingredients and slowly add it to the wet mixture

NEXT: Mash up two ripe bananas with 1 cup pumpkin purée and mix into mixed batter and you’re done! 

Finally: Grease a pan, pour batter in it and pop in oven for 45 min or until toothpick comes out dry. 
** Pumpkin Spice Mixture: I suggest you make this and add it in a jar and use it throughout the next few months! The original recipes you’ll find elsewhere call for more all spice and nutmeg with the addition of ground cloves. I personally prefer it the way I’ve shared with you below only because I’ve got kids eating this! The cloves scare them away haha! 

Pumpkin Spice Ingredients:

4 tbsp ground cinnamon 

1 tsp ground ginger

1/4 tsp ground all spice 

1/4 tsp nutmeg 

Mix together and use accordingly! 

Wholesome Banana Cake 

Another week, another banana cake. I feel Iike this has become part of my life. Whatever gets some extra nutrition in that child of mine! This time, my plan was to create a banana dried fruit cake. Which meant I got to put much less sugar (always refined free) in the mix. Halfway through mixing I realized I was one cup short of all purpose flour. Ground Flaxseed was the only thing I had in my cabinet which I thought I could substitute it with. So I did. I used a little over than 1/2 a cup to substitute for 1 cup of flour. 

The only problem was, when the cake came out of the oven, it had a weird flaxy smell to it. “How on earth am I gonna disguise this to the kids!!” The torture of baking something and kids not liking it is just terrible. So I thought to make a healthy icing, using labneh. Knowing that I could be making it worse, I went ahead by adding some raw honey I get from Lebanon (l’atelier du miel), orange zest and vanilla. It tasted great! I felt like a champion! I even added sprinkles to it. 

This cake is real proof that even though something looks pretty, doesn’t mean the kids will eat it. They did not approve of the icing nor the sprinkles and asked me to take the top layer away and they are the weird smelling flaxseed cake. How could I even be disappointed when they were eating the cake I thought was going to be a no go for them. Lesson learnt. 

Here it is! I followed my usual banana cake recipe except substituted a few items because that’s what I do and I get that from my mama. 

I would like to add that the adults in the house really enjoyed the labneh icing. Like A LOT! So give it a try! 

Over achievingly healthy Banana Dried Fruit Cake

Method and Ingredients: 

* Preheat oven to 180C or 350F

* Gather all the wet ingredients and beat them well

1. 3 eggs 

2. 3 tbsp  refined free sugar

3. 1/2 tsp vanilla 

4. Add 3/4 cup sun flower oil 

5. Add 1/2 cup yogurt 

* In a separate bowl add the dry ingredients

1. 1 cup flour + 3/4 cup ground Flaxseed

2. 3/4 tsp baking powder 

3. 1/2 tsp baking soda 

4. Pinch of salt

5. 1 tsp cinnamon 

* Mix the dry ingredients and slowly add it to the wet mixture

* soak the dried fruit in two tablespoons orange blossom water for 10 minutes.

1. 1/2 cup chopped dried apricots

2. 1/2 cup chopped and pitted dates 

3. 1 cup mashed bananas (the darker the better)

4. 1/2 cup dried raisins

* Grease a pan, pour batter in it and pop in oven for 45 min or until toothpick comes out dry. 

Labneh Icing: 

1. 1/2 cup labneh

2. 2 tbsp honey 

3. 1/2 tsp vanilla 

4. 1 tsp orange zest 

Mix together and spread over cake.