Posts Tagged ‘kids food’

These entertaining “sushi” rolls reinvent the classic PB&J sandwich for kids and make it fun for the whole family to watch football with daddy on Sundays! I sometimes like to recommend almond butter instead of peanut butter because it has a thicker consistency, good flavor and can be A LOT less messy than regular peanut butter. You can use any kind of jam, but try to use whatever you kids’ favorite flavor is or even experiment with new flavors and let your child pick it out a the grocery store. I always try to use jam that is 100% all-natural fruit and organic.


–        whole grain bread
–        peanut butter or almond butter
–        jam (any flavor)


  1. Take 2 slices whole-grain bread and remove crusts.
  2. Spoon out enough almond butter or peanut butter to spread a thin layer on bread.
  3. Spoon out enough 100 percent all-natural fruit jam to spread a thin layer on bread.
  4. Flatten bread with rolling-pin.
  5. Spread a thin layer of almond butter or peanut butter on one slice of bread.
  6. Top the almond butter or peanut butter with a thin layer of jam.
  7. Roll up bread tightly.
  8. Slice into four pieces with a serrated knife. Repeat with second slice of bread.

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The holidays are all about family, food and entertaining…the only problem is picking out items that the whole family – including the kids will enjoy. Here is how to get those veggies into your kiddos tummies while pleasing your adult guests during the holidays.  PLUS – it only takes about an hour of your time and is perfect to prep ahead of time and doesn’t have to be served hot.

Ps – it’s the holidays, so give in and love these little fried fritters. 🙂 You can always start healthy come the New Year!

Zucchini and Carrot Fritters With Ranch Dip

Servings: 3 dozen
Time: 1 hour total (prep and cook time)

  • 1 cup all-purpose flour, more as needed
  • 1 teaspoon baking powder
  • 1 teaspoon coriander
  • 3/4 teaspoon kosher salt, more for serving
  • 1 cup milk, more as needed
  • 1 large egg
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon pepper
  • 2 large carrots, grated (about 1 1/2 cups)
  • 1 large zucchini, grated (about 2 cups)
  • 2 scallions, finely chopped
  • 1/2 cup ranch dressing
  • Olive oil, for frying.


1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

2. Pour dry ingredients into wet; whisk until just blended (do not over mix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.

3. To make the dip: pour ½ cup of ranch dressing in a bowl. Cover and refrigerate until ready to use.

4. Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with dip.

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This delicious snack/dessert helps ease us from those lazy, hazy, crazy days of summer into the chill of an early fall. Change out some of the butter with  applesauce for a slightly healthier cupcake that still tastes great!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In:  1 Hr 30 Minutes

Servings 24 cupcakes

  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Frost as you like.


Source: allrecipes.com

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Time magazine ran a story called “Rethinking First Foods.”  It was a great article on the importance of feeding your baby or child healthy food in the first two years of their life. It also had some frightening statistics from doctors about child obesity.

When it comes to developing your child’s eating habits, one of the points the article made was that parents tend to feed their babies or toddlers “kid food” – pizza, chicken nuggets, hot dogs, chips, fries, etc and it is NOT healthy.  It can be easy to open up a bag of baby carrots, as it is to open a bag of chips – so why do parents take this route of “kid food”?  Most parents that I know say that their child is a “picky eater” and that it is the only food a child will eat.

What most parents don’t recognize is that all little kids or toddlers are picky eaters. It’s totally normal and expected in any child’s developmental stages. According to studies, this behavior has little to do with the taste of the actual food; it is more about wanting control of the situation. Most toddlers learn early that eating is very easy to control and it is will get a response out of you, a.k.a you, the parent. The biggest challenge for parents is to NOT give into this behavior, and DON’T fall into the trap of offering bland, unhealthy foods as a replacement for flavorful, healthy foods.

If you’re concerned that picky eating is compromising your child’s growth and development or if certain foods make your child ill, consult your child’s doctor. In the meantime, remember that your any child’s eating habits will not likely change overnight — but the small steps you take each day, can help promote a lifetime of healthy eating.

Here are some TIPS to make it easier on you and healthier for your child:

Start early
Children form habits that make them picky eaters. Habits are hard to break. At the first signs of being a picky eater, explain to your child that it is not healthy to eat the same foods all the time and serve a good variety of foods at meals (it is good if you can feed your child what you are eating at mealtime). Encourage your little ones to taste new foods and try to explain the new food choices as “special meals” or “special treats.”

Recruit your child’s help
Children are more likely to eat something that they have helped make. Try to involved your children when prepping meals. As an alternative, you can also take them shopping at the grocery story and make it a teaching lesson on how to find “good” food. When you involved your kids in making decisions, it reinforces that you care about their opinion and want to make things that they like. For example, never ask “Do you want broccoli for dinner?” offer choices like “Do you want broccoli or cauliflower for dinner?” Providing choices makes your child feel like they are the ones in control.

Make it fun
Serve broccoli and other veggies with a favorite dip or sauce. Cut foods into various shapes with cookie cutters. Offer breakfast foods for dinner.

Don’t offer dessert as a reward
Withholding dessert sends the message that dessert is the best food, which may only increase your child’s desire for sweets. You might select one or two nights a week as dessert nights, and skip dessert the rest of the week — or redefine dessert as fruit, yogurt or other healthy choices.

Be Realistic and Set goals
Be realistic about setting goals. It is not realistic to try to force your child to eat everything you are serving that is new. Instead, ask him or her to take one bite of the new food and work your way up from there.

Be consistent, firm, and don’t give up
Use the same tactics at each and every meal. Put new foods on your child’s plate first. Encourage your child and DON’T give in to stubbornness. A good tactic is to say, “Look, Mommy (or Daddy) will eat it too with you!”

Don’t rush meals
Most kids are slow eaters, and this is a good habit to encourage (plus it is better for digestion). Offer your child plenty of time to eat a meal.

Even if it is just a tiny nibble, praise your child. For a picky eater – this little bite of food is a big deal. Ask them if they thought it was tasty. If the say “no,” tell them it may take a few bites to notice the yummy flavor. Don’t let them shutdown the thought that this food may actually taste good someday.

Be a good role model
This is KEY.  It is plain and simple. You cannot expect to raise children that eat a good variety of healthy foods if you do not. This fact goes for all adults who sit at the table with your children. Your child learns from watching and mimicking you. You may have to venture out of your own comfort zone of eating and try new foods yourself.

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