by Sally Wadyka in Healthy Recipes, Kid-Friendly, Uncategorized, August 28, 2016
by EA Stewart in Healthy Recipes, Kid-Friendly, August 23, 2016
It’s that time of year again: You need breakfasts that are quick to make and eat, lunches you can pack the night before, and after-school snacks that will keep kids going strong till dinnertime. To get the school year off to a healthy start, we’ve rounded up some great ideas and easy-to-make recipes that will help get you and the kids out the door on time.
Breakfast in a Hurry
Pumped-up pancakes: Add some shredded kale and apples to your regular pancake batter for an extra dose of nutrients.
Yogurt parfait: Layering plain or vanilla yogurt with fresh fruit and granola makes this fun breakfast a complete — and filling — meal.
Overnight oats: Prep these the night before and your kids can dig in as soon as they get up.
Breakfast burritos (pictured above): These wraps are a hearty and healthy breakfast — perfect for kids who are extra-hungry in the morning. And if you’re really in a rush, simply wrap a scrambled egg in a tortilla and hand it to your kid on his way out the door.
Frittata: Make this yummy dish on Sunday and your kids can eat it for breakfast all week long. Read more
by Toby Amidor in Healthy Recipes, Kid-Friendly, October 31, 2014
“That’s good!!!” my 13-year-old son proclaimed as he chomped down on a big bite of this Mango Chicken Salad Wrap. Bonus: I also got two thumbs up from my 14-year-old daughter. If you have teenagers — or children of any age, for that matter — you know what a good feeling it is when your kids actually eat what you make them for lunch!
With the back-to-school season upon us, now is the perfect time to whip up this super-nutritious and delicious Mango Chicken Salad Wrap. Made with just a handful of ingredients, including chopped chicken breast, sweet mango, and sliced almonds for extra fiber and crunch, plus a hint of mayo lightened up with Greek yogurt, this Chicken Salad Wrap is a protein-packed school lunch your kids will love!
This recipe is also super-versatile. Your kids don’t like almonds? Try cashew nuts. Or, skip the nuts altogether. And, while the mango is absolutely delicious in this wrap, you can make this with apples, grapes or your child’s favorite fruit.
The chicken salad recipe makes five 1-cup servings, so it’s easy to make ahead of time and store leftovers in the fridge. When you’re ready to pack lunch the next morning, the only things left to do are wrap the chicken salad up in a whole-wheat or gluten-free tortilla and pack it up in a brown bag or a lunchbox. Lunch is served! Read more
by Jason Machowsky in Kid-Friendly, September 12, 2014
Although tossing healthy ingredients into a blender can make a fabulous go-to breakfast, there are common mistakes folks make that can sabotage their morning shake. Read more
by Dana Angelo White in Healthy Tips, Kid-Friendly, September 11, 2014
Enlisting kids to help out in the kitchen can have numerous benefits beyond an extra pair of little hands assisting us:
- Cooking teaches children useful skills, including cooperation, coordination, math (fractions and more) and problem-solving.
- Cooking is a bonding experience for parents and kids.
- Cooking an array of things, including fruits and vegetables, helps children develop a healthy relationship with the foods they eat, which is associated with better health and eating habits as they become teens and adults.
by Dana Angelo White in Kid-Friendly, September 7, 2014
As every parent knows, the season of running from school to countless extracurricular activities is upon us. How best to get everyone fed along the way? Avoid the temptations of the drive-through by having one of these nutritious and easy-to-prepare meals instead.
Asian Chicken Quinoa Salad (above)
Shredded rotisserie chicken paired with protein-rich quinoa will help soothe tired muscles after a long day. Kid-friendly vegetables, including carrots and sugar snap peas, are also in the mix, which gets a delectable sesame-soy dressing. Read more
by Toby Amidor in Kid-Friendly, September 6, 2014
Earlier this summer, the Food and Drug Administration announced revised recommendations for children, suggesting two to three servings of low-mercury fish a week. But it can take some enticing to get the younger set excited about digging into seafood. Here are five recipes that are sure to lure — and might even entice a few seafood-phobic grown-ups too.
Shrimp: Shrimp Stir Fry (above)
Kids love this high-protein crustacean — and stir-frying shrimp with a colorful mix of vegetables offers a quick way to turn them into an eye-catching dinner. If you’re confused about whether to choose wild or farm-raised shrimp, check out the Monterey Bay Aquarium Seafood Watch guide for shrimp.
by Dana Angelo White in Healthy Recipes, Kid-Friendly, August 31, 2013
It’s the time of year when kids head back to the classroom — and parents head back to the kitchen for another year of lunchbox anxiety. But there’s no need for packable meals to inspire stress. Here are simple lunches worth a spot in any brown bag, plus some time-saving packaged add-ins that parents can actually feel good about. Read more
by Toby Amidor in Healthy Recipes, Kid-Friendly, July 13, 2013
Say sayonara to store-bought lunch kits! These DIY versions will make your kid the envy of the lunchroom.
Pre-packaged lunch kits sure seem convenient, but the quality of the food is subpar at best. Popular options include crackers and processed meats and cheeses, coupled with sugary drinks and cookies. The calorie counts vary from 300 to 450 per serving, with 8 to 20 grams and fat, plus 30 to 40 percent of an adult’s sodium needs for the entire day. What’s even more disturbing is the staggeringly long list of ingredients, usually chock-full of preservatives.
Bento-style containers make homemade lunch kits a breeze. Compartments keep food fresh and allow little fingers to snatch up and assemble their favorites. Most set-ups retail for $15 to $25 each at Pottery Barn Kids and Laptop Lunches. Resealable plastic bags and small plastic containers can also get the job done.
Here are 5 fresh lunch combos that keep the menu fun and healthy.
- Thick-sliced roasted turkey, cheese cubes, edamame and yogurt-dipped pretzels (above)
- Greek yogurt, fresh berries, granola and carrot sticks
- Grilled chicken, tortilla chips, black bean salsa and broccoli florets
- Mini PB &J, whole wheat pretzels and grapes
- Pasta salad, green beans and apple
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
by Toby Amidor in Healthy Recipes, Kid-Friendly, June 26, 2013
Although it’s easy to give into kids’ pleas for the same old not-so-healthy foods, parents and caregivers should provide a variety of dishes that will help kids grow and develop. Happily, summer offers a great opportunity to break away from the same old chicken nugget and mac-and-cheese routine. The season’s bounty of fresh fruits and vegetables make for deliciously healthy dishes kids will love. Here’s a sampling.
If you’re looking to up your kids’ veggie intake, read this! A new study found that serving vegetables alongside dip leads to munching on more veggies. Interestingly, kids were also found to prefer dips flavored with herbs and spices over plain, more bland dips.
A 2013 study published in the Journal of the Academy of Nutrition and Dietetics found that adding herbs or spices to a reduced-fat dip increased a child’s willingness to eat veggies. The portion-controlled 3 ½ tablespoon dips served to the kids had 50 calories, 4 grams of fat and 90 milligrams of sodium.
Pre-school children ages 3 to 5 years told researchers from the Center for Childhood Obesity Research at Pennsylvania State University that they liked veggies when paired with a favorite flavored dip compared to eating a veggie without a dip or with a plain dip. Thirty-one percent of kids liked a veggie alone while 64% liked a veggie when it was served with their favorite dip. In addition, 6% of kids refused the vegetable when served with a flavored dip as compared with 18% who refused the veggie when served without any dip.
During a second experiment, researchers found that kids ate significantly more of a previously rejected or disliked veggie when it was offered with a favorite reduced-fat herb dip compared to when it was offered alone.