All Posts In Family
I’ve seen versions of this cookie recipe online in many places, so when it was my family’s turn to bring a snack to my 4-year-old’s preschool class, we gave it a shot. What a hit! It’s the only time we’ve ever come home with an empty bowl, to my toddlers’ total dismay. They were really looking forward to eating those leftovers and I don’t blame them because there are many things to love about these cookies.
First, they’re simple. You mash up two very ripe bananas with old-fashioned oats and bake. That’s the whole technique right there. But you could also add things to your liking: walnuts, raisins, almonds, chia seeds (which we used), dried cranberries, etc. Add whatever mix-ins your kids enjoy (whatever you want them to eat more of in a perfect world). Second, they’re sugar-free. And third, they’re full of great-for-you ingredients.
We have a fresh bunch of bananas sitting on our counter right now, just waiting for a brown spot or two to appear before we whip up a new batch to keep for ourselves.
Get the full recipe for Banana Cookies at Foodlets.com.
I’m going to say something that may sound like bragging, but stick with me: my kids eat Brussels sprouts. Here’s the story: there are three of them — ages 4, 2 and 1 — and each one eats these mini cabbages with a different level of, shall we say, enthusiasm. So with all those juicy cranberries around the house typically destined for muffins, I threw a handful into our last pan of oven-roasted sprouts and the good got even better. And those resigned to trying a couple of polite bites got even happier. Get the recipe for Brussels Sprouts with Cranberries at Foodlets.com.
These make the perfect special-occasion food — kids can help make them and they’re also delicious (to children and adults). Between the rolling, covering with cranberries and poking of pretzel sticks, there are at least three jobs fit for small fingers. Then there’s the fact that the recipe requires only a handful of ingredients (four to be exact). Now that’s something to make parents swoon. Get the recipe for these kid-friendly cheese balls at Foodlets.com.
There’s something about the tart taste of cranberries this time of year. The New York Times recently reported on a study confirming that what kids eat during the first three years of life (starting in the womb) sets the stage for what they consider comforting later on. Jogged by memories as adults, these are the flavors they’ll crave — for better or worse. Now if that’s going to be the case, I’ll serve these muffins — full of fresh berries, whole oats, maple syrup and plain yogurt — every year. This is the kind of eating I want these rascals to associate with the holidays — the kind that makes both of us feel good for years to come.
Get the recipe: Low-Sugar Cranberry Oat Muffins
‘Tis the season for snacking, and this recipe combines two of my favorite elements: It’s pretty healthy and the kids can help. All you need is a pack of whole-wheat pitas, olive oil and cinnamon sugar. I like to make my cinnamon sugar with a ratio of 2:1, sugar to cinnamon, which is a little less sweet than most. Slice the pitas, brush them with oil and sprinkle away — do it again on the other side and pop the whole pan into an oven at 400 degrees F for 10 to 12 minutes. My preschooler made these herself, then told her dad the step-by-step instructions the moment he got home from work (you know, while he was trying to get his suit jacket off, set his bag down and avoid stepping on the baby’s toys that somehow got scattered across the kitchen floor). The crisps are a huge hit here, and I hope they will be for you too.
There’s nothing more snuggly than sitting around with warm mugs of goodness this time of year. And if you’re not into a massive sugar crash after they’ve gulped down hot chocolate, look no further than your favorite summer smoothie for inspiration.
We recently discovered the joys of warm flavored milk at our house, and here’s the great thing: Anything works. Frozen strawberries plus milk and a zap in the microwave? Sweet and yummy. Peanut butter and banana? Thick, creamy and wonderful. We’re doing frozen peaches with milk next time, plus a pinch of cinnamon. Sounds a lot like pie, without all that pesky crust.
I don’t want to scare you, but Thanksgiving is one week from today. Until now, I have purposely ignored all the too-early holiday decorations put out by overeager stores. I don’t mean to be a Scrooge. I just don’t want to get sick of the holidays because I love them so dearly. So I systematically turn my cart down another aisle anytime I catch even the tiniest glimpse of a twinkling light or bit of tinsel when I’m shopping. (Am I alone in shielding my fall from winter so vociferously?) My point is: If you do the same, this is your official alert to wake up and smell the pumpkin pie. It’s officially the holiday season.
Some readers have already been asking me about family traditions: Who does the cooking? How do I include my kids? Since my head is out of the sand and I’m fully embracing the season, I thought today would be a great time to answer those questions with some tips and ideas on how to include the kiddos in the holiday cooking (and eating!). And given that I have a couple of pickier eaters in my brood, I’m throwing in some extra pointers on that front too.
One of the best lessons I’ve learned about cooking for kids is simple: When something works, find a spinoff recipe. We have three small kids, and those rascals love Homemade Ham and Pineapple Pizza (duh!), so I made Pork and Pineapple Skewers. Sure enough, another hit. (Trust me, they’re not all hits, and that’s why this is important.) Our biggest, most-unstoppable hit on Foodlets has been these healthy Pumpkin Spice Mini Muffins, so you know where I’m going with this. Bran cereal and chocolate chips bring new flavors to that classic pumpkin taste. These muffins are also easy, healthy and, yeah, a hit. Score one for parents everywhere.
Get the recipe: Pumpkin Bran Muffins with Chocolate Chips
I must have made chili 10 times, all different ways — chicken chili, chili con carne, chili with corn, chili without corn — and the kids wouldn’t go near it. Until I took a tip from “Fancy Nancy” and made it, well, fancy (and until I also eased up on the cumin, which I suspect was an element that led to previous failures).
It’s the presentation for knee-high critics that often counts the most. You won’t ever find me sculpting scooters out of hot dogs or sharks from watermelons. There are three kids under 5 at my house and I’d need a lot more free time in my life to pull that off. But doing this wasn’t difficult. To make your chili “fancy,” simply spoon and layer it with cheddar cheese into small glasses. Repeat, serve and bask in the success of the moment.