Tag Archives: kid friendly

Chocolate Zucchini Muffins

 

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

It’s always great if you can get your kids helping in the kitchen. It’s a great way to teach them about food and help them gain a healthy attitude towards it. Muffins are one of the easiest things you can make. There’s enough measuring and stirring to keep them interested and a healthy, delicious treat to eat once they’re finished baking Continue reading

3 smoothie ideas to kick start your mornings

At our house we make a morning smoothie almost daily. It’s a super healthy way to kick start your day and is a super easy way to get your kids to eat some fruit in the morning. Due to the festivities over the past couple of weeks, however, we fell off the smoothie bandwagon. Now with Christmasbehind us and the kids going back to school in just a few days it’s time to get back to our regular routines, starting with healthy, energizing breakfasts. Here are a few delicious smoothie ideas that’ll make you feel like you’re eating dessert for breakfast. Just throw the ingredients in the blender in the order given and blend away. Enjoy!

Banana Nut Smoothie 

Banana Nut Smoothie

Banana Nut Smoothie

2 bananas

1 1/2 Cups spinach, chard or kale

1/2 Cup cucumber

2 tbsp unsweetened coconut

2 tbsp cocoa

1 tbsp flax seed

1/3 Cup walnuts

1 1/2 Cups filtered water or almond milk

ice

cocoa nibs to sprinkle on top (optional)

Continue reading

Greek Meatball Pitas with Mint Yogurt Sauce

I was reading an article the other day that said “Studies show that kids who eat the same meals as their parents are healthier”. It makes sense. Generally, when we prepare typical “kid-friendly” foods we sacrifice nutrition (chicken strips, hot dogs, macaroni and cheese), unless you’re making everything from scratch, which can be really time-consuming. I’m lucky in that my oldest child has always been a very open minded eater. He’ll try almost anything at least once, although he has a very specific list of three things he doesn’t like; tomatoes (unless in sauce or pizza), avocado and raisins. This is really unfortunate for his younger sister, who happens to be a wee bit pickier. Because my son is such a great eater, I’ve never really gotten in the habit of making “kid-friendly” meals. If I am making something that I feel might be a tough sell to the kids, I usually just make them the “broken down” version. A great example is Thai chicken curry. It’s super easy to set aside some cooked chicken, red peppers and rice for the kids without any effort. There are exceptions to this, of course. If we’re having friends or family over, I’ll make something super easy that all the kids will enjoy. After all, when it comes to food we all have a guilty pleasure or two (Or too many to count, in my case).

One of the more “kid-friendly” meals we do have fairly often is stuffed pitas (or wraps). I set out several different bowls of stuffing ideas and let them pick what they like. The only rule is that they have to choose at least three veggies.  We usually have chicken or chickpeas for some protein and I’ll make tzatziki (super easy). I think the kids like that they get to be in control a bit, it makes it sort of like Subway and my kids love Subway. This week, I decided that I wanted to try something a bit different, Greek meatballs. It worked out really well, except for my daughter, the youngest. With a bit of convincing, though (I stuck a toothpick in her meatballs and told her they were just like lollipops) I was able to get her to try a bite. She ultimately (with some bribery, I’m only human) ate two full meatballs. I’m calling it a great success!

Greek Meatballs

 

Meatballs:

1 Lbs ground beef

1 Lbs ground pork

1 egg

3 garlic cloves, minced

1 tbsp oregano

2 tsp cinnamon

1 lemon, zest only, juice reserved

salt and pepper to season

 

Sauce:

1 Cup plain greek yogurt

1 tbsp lemon juice (from above)

1/3 C mint leaves, chopped finely

 

Extras:

Pita bread

assorted veggies; I used lettuce, cucumbers, olives, tomatoes, bell peppers

feta cheese

 

Preheat the oven to 375 degrees Farenheit.

First make the sauce. Combine the yogurt, lemon juice and mint. Mix well and set in the fridge until ready to serve.

In a small bowl, mix together the oregano, cinnamon, lemon zest, salt and pepper. Set aside.

Lightly beat the egg until the yolk and white are combined. In a large mixing bowl combine the beef, pork, egg, garlic and oregano mixture. Using your hands, mix it all together until well combined. Roll the mixture  into 1″ balls. Bake for 20 minutes.

Once the meatballs are cooked fill or top your pita with veggies, a few meatballs, sauce and some feta. Enjoy!

 

 

 

 

Roasted Tomato and Garlic Soup

Last week we were away in Disneyland. It was so much fun and so exhausting. There was also so much to eat. From the candy and treats to the gigantic smoked turkey legs to the character dinners, food was everywhere. Well, some food was everywhere, fruits and veggies were a bit harder to find. I usually start my day with a fruit and veggie smoothie and from there make sure to include them in every meal or snack. Needless to say, after a week of not meeting my typical daily fruit/veg allotment, I was feeling a bit sluggish and gross. I vowed to make the next week much healthier. So to the menu board I went. I came up with a few new ideas, but the first one had to be something to warm us all up. When we left Disneyland the weather was beautiful, 22 degrees Celcius (that’s 72 degrees Farenheit) and sunny. When we stepped off the plane at home it was below freezing and windy. Talk about a shock to the system.  Not that I’m complaining, I live on the west coast of Canada. Our winters/autumns are quite mild compared to the rest of the country. I’m just more of a summer weather kinda girl.

This fall, I’ve been making a lot of soups. This is a bit new for me. Aside from a couple of favourites that I make from time to time, soup is not something I usually excited about, nor is it something I make very often. Lately, it seems to be on the menu almost weekly. If I had to choose a favourite soup (aside from the French Onion Soup that I posted a few weeks ago) it would have to be tomato soup, preferably with either a grilled cheese or tuna sandwich on the side (for dipping, of course). Made from scratch, tomato soup is super healthy, and this recipe is very easy to make. It can also be made mostly ahead of time. If that’s your plan make sure to leave the cream out until you’re ready to reheat the soup. Enjoy!

Roasted Tomato and Garlic Soup

10 roma tomatoes

1 head of garlic

1- 2 tbsp extra virgin olive oil

1 small onion

1 tbsp dried basil

1 tbsp butter

1/2 Cup light cream or whole milk

2 tbsp balsamic vinegar

salt and pepper to taste

fresh basil for garnish

Preheat oven to 375 degrees farenheit.

Cut the top off the head of garlic and place it on a baking sheet along with the tomatoes. Drizzle with the olive oil. Roast in the oven for about 35 minutes (the garlic might need a few extra minutes). Set aside until cool enough to handle.

While the tomatoes and garlic are roasting, dice up your onion. Heat the butter in a small pan and saute the onion and basil for about 5 minutes. Set aside.

Remove the skins from the tomatoes and the paper from the garlic. Place in a blender or food processor along with the onions. Blend until smooth. Pour the mixture into a soup pot and over low heat, stir in the balsamic vinegar and cream. Serve once it has been heated through.

NOTE: If you find the soup a bit too thick,  you can add a little bit of water or some extra cream to thin it out.

Turkey Meatloaf with Cranberry Sauce

With American Thanksgiving next week and Christmas just 5 weeks away (Yikes!), I’ve been seeing a lot of recipes lately to celebrate the season. I thought it was a perfect time to start working on some of the recipes I’ll be preparing this Christmas. I didn’t get to prepare a (Canadian) Thanksgiving dinner this year, as we went to my in-laws home, so I’m feeling a bit rusty. That’s what I’m telling myself anyway. I really just wanted an excuse to make and eat stuffing without roasting an entire turkey. With that in mind, I thought a turkey meatloaf would do the trick. I made the meatloaf using some of the flavours I usually include in my Thanksgiving and Christmas turkey; apple, sage and of course, cranberry sauce to finish it off.

It was delicious, even if the pictures weren’t the best. I was a little distracted by the other photographer in the room. My daughter sure likes to help make dinner, now if only she would eat it as well…….

 

Turkey Meatloaf with Cranberry Turkey Meatloaf w/ Cranberry and an extra photographer

Meatloaf:

1 1/2 Lbs ground turkey breast

3/4 Cup apple, diced

1/2 Cup shallot, diced

2 eggs, beaten lightly

3/4 Cup bread crumbs

1/3 Cup fresh sage, finely chopped

salt and pepper

 

Cranberry Sauce:

1 bag (340g) of fresh cranberries

1/2 Cup water

1/2 Cup maple syrup

2 cinnamon sticks

1 orange, sliced in rounds

 

For the meatloaf:

Preheat the oven to 375 degrees farenheit.

In a mixing bowl combine the ground turkey, apple, shallot, sage, eggs, breadcrumbs, salt and pepper. Mix together until just combined. Place in a greased loaf pan and bake for 45 minutes to 1 hour until cooked through. Let rest for 5 minutes before slicing and serving.

 

For the cranberry sauce:

While the meatloaf is cooking, combine the cranberries, water, maple syrup, cinnamon and orange slices in a sauce pan. Simmer over low heat for 20 to 30 minutes until thickened. Remove orange slices and cinnamon sticks before serving.

 

 

%d bloggers like this: