This week, as a Spring Break activity, we invited the kids into the kitchen for some Easter fun and healthy recipe making!
It is such a joy to have kids in the kitchen- they are often so willing, excited, and fascinated by cooking. They give off such great energy and are so much more likely to try and eat the food if they made it themselves!
We had children of all ages, proving that you can get kids engaged in the kitchen as young as they are able to see! The visual stimulation and smells can be great even for infants.
As always, we had a focus on plants, and reviewed with children why plants are so important: they help protect us from germs, they help keep us full and able to learn, and they give us energy!
If you are interested in cooking with your kids at Fit to Recover, stay tuned for our 5-week "Cooking with Kids" course in June!
Here's what we made this time:
Muffin Tin Tacos
Makes 12 taco cups
Ingredients:
1/2-1 lb lean ground turkey, browned and drained
1 cup cooked green or brown lentils (canned is ok, too)
1 pack low-sodium taco seasoning
1 (10-oz) can diced tomatoes, drained slightly
1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
lettuce, tomato, salsa to top
Directions:
1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
2. Heat 1 tablespoon of olive oil on the skillet and add ground turkey. Cook until no longer pink.
3. Combine cooked turkey, cooked lentils, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with 2 wonton wrappers (overlap them with opposite corners sticking out, like a star). Fill taco cups about 3/4 full. Top with cheese.
4. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden. Allow to cool and top with lettuce, tomato, and salsa if desired.
Spiralized Apple Tarts
Make crust:
1cup pecans
1cup dates, pitted
1 tbsp honey
1⁄4 teaspoon sea salt, to taste
Directions:
Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
Cover muffin tin with plastic wrap. Press into bottom and sides of a muffin tin before adding filling. Place in the fridge to harden.
Make the Apple filling:
3 apple
1 tbsp cinnamon
1 tbsp sugar or coconut crystals
4 zucchinis, spiralized
cracked pepper, if desired
1. Spiralize the zucchini.
2. Cook the Zoodles. Add 2 tbsp olive oil to a pan and heat over medium heat. Add optional 1 clove garlic. Add zoodles. Cook for about 3 minutes or until just soft. Do not over cook. Remove from pan and place in bowl.
3. In same pan, over medium heat, add the butter, cream cheese milk and melt all together with a wooden spoon. Stir in the Parmesan cheese, mixing until smooth. Add in the garlic, basil, and pepper.
Strawberry/Banana/Spinach smoothie with homemade granola
Granola:
1.5 cups organic old-fashioned oatmeal
1/2 cup each almonds, walnuts and pecans
1/4 cup roasted or raw pumpkin seeds
1.5 Tbsp chia
1/4 cup raisins, dried cranberries, dried cherries or combination (optional)
1/2 teaspoon cinnamon
2 Tbsp coconut or canola oil
1-2 tbsps pure maple syrup or honey
1 teaspoons pure vanilla extract
Directions:
Combine all dry ingredients in large mixing bowl. Combine oil, syrup and vanilla in a microwave safe container or on stove top and heat slightly just to thin and mix. Thoroughly coat the granola mixture with the oil/syrup/vanilla and spread on cookie sheet. Bake at 300 degrees for 15-20 minutes, stirring with a spatula once to bake evenly. Cool and store in airtight container or in freezer for longer periods.
Smoothie: (makes 4-5 servings)
2 cups strawberries or frozen berries
2 fresh banana, peeled
1 small handful spinach
1 cup milk
1 cup Ice
1 tablespoon honey, if needed to sweeten
DIRECTIONS:
Add all ingredients to a blender, and pulse until combined. Serve immediately.
1 tbsp sugar or coconut crystals
3 tbsp butter
Instructions
Using a veggie slicer, make long noodles out of your apple.
Heat butter in a pan until bubbling and foaming.
Add apples, sautee for about 3 minutes until they start to soften.
Add sugar and cinnamon, stir well to be sure it is fully combined.
Continue to cook down for another 5 minutes, until very soft.
Place in muffin tin molds and allow to cool before enjoying.
Peanut Butter Ball Chickies
1 cup (dry) oatmeal
1/3 cup toasted coconut flakes +1/3 for rolling
1/2 cup peanut butter.
1/2 cup ground flax seeds.
1/2 cup semisweet chocolate chips
4 tablespoons honey or agave nectar.
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract.
Directions: Stir all ingredients (except 1/3 for rolling coconut) together in a medium bowl until thoroughly mixed. Then, roll into 1” diameter balls. Then, roll in coconut. Add mini chocolate chips as eyes and beak. Place in freezer for 5-10 minutes and enjoy! Makes about 20-25 balls.
Instructions
Using a veggie slicer, make long noodles out of your apple.
Heat butter in a pan until bubbling and foaming.
Add apples, sautee for about 3 minutes until they start to soften.
Add sugar and cinnamon, stir well to be sure it is fully combined.
Continue to cook down for another 5 minutes, until very soft.
Place in muffin tin molds and allow to cool before enjoying.
Peanut Butter Ball Chickies
1 cup (dry) oatmeal
1/3 cup toasted coconut flakes +1/3 for rolling
1/2 cup peanut butter.
1/2 cup ground flax seeds.
1/2 cup semisweet chocolate chips
4 tablespoons honey or agave nectar.
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract.
Directions: Stir all ingredients (except 1/3 for rolling coconut) together in a medium bowl until thoroughly mixed. Then, roll into 1” diameter balls. Then, roll in coconut. Add mini chocolate chips as eyes and beak. Place in freezer for 5-10 minutes and enjoy! Makes about 20-25 balls.
Easter Deviled Eggs
12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 1/2 tablespoons yellow mustard
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed
Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
Mix egg yolks, mayonnaise, mustard, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.
Zoodle Alfredo
1 tablespoons butter
1 (8 ounce) package whipped cream cheese
2 tbsp butter
1 1/2 cups milk
4-6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed (optional)
1 tablespoon minced fresh basil leaves
12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 1/2 tablespoons yellow mustard
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed
Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
Mix egg yolks, mayonnaise, mustard, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.
Zoodle Alfredo
1 tablespoons butter
1 (8 ounce) package whipped cream cheese
2 tbsp butter
1 1/2 cups milk
4-6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed (optional)
1 tablespoon minced fresh basil leaves
4 zucchinis, spiralizedcracked pepper, if desired
1. Spiralize the zucchini.2. Cook the Zoodles. Add 2 tbsp olive oil to a pan and heat over medium heat. Add optional 1 clove garlic. Add zoodles. Cook for about 3 minutes or until just soft. Do not over cook. Remove from pan and place in bowl.
3. In same pan, over medium heat, add the butter, cream cheese milk and melt all together with a wooden spoon. Stir in the Parmesan cheese, mixing until smooth. Add in the garlic, basil, and pepper.
Strawberry/Banana/Spinach smoothie with homemade granola
Granola:
1.5 cups organic old-fashioned oatmeal
1/2 cup each almonds, walnuts and pecans
1/4 cup roasted or raw pumpkin seeds
1.5 Tbsp chia
1/4 cup raisins, dried cranberries, dried cherries or combination (optional)
1/2 teaspoon cinnamon
2 Tbsp coconut or canola oil
1-2 tbsps pure maple syrup or honey
1 teaspoons pure vanilla extract
Directions:
Combine all dry ingredients in large mixing bowl. Combine oil, syrup and vanilla in a microwave safe container or on stove top and heat slightly just to thin and mix. Thoroughly coat the granola mixture with the oil/syrup/vanilla and spread on cookie sheet. Bake at 300 degrees for 15-20 minutes, stirring with a spatula once to bake evenly. Cool and store in airtight container or in freezer for longer periods.
Smoothie: (makes 4-5 servings)2 cups strawberries or frozen berries
2 fresh banana, peeled
1 small handful spinach
1 cup milk
1 cup Ice
1 tablespoon honey, if needed to sweeten
DIRECTIONS:
Add all ingredients to a blender, and pulse until combined. Serve immediately.
No comments:
Post a Comment