Healthy recipes that kids enjoy…Hmmm…now that is an oxymoron!

My first daughter will eat everything and anything (minus asparagus). She was introduced to a variety of foods since day one and has a very well-rounded pallet. Since that had worked, my husband and I did the same thing with Delise thinking the same thing would happen and….NOT SO MUCH! She couldn’t be a more pickier eater. She LOVES junk food (which we don’t keep in the house) so she eats like a little birdie in hopes we will break down and feed her chips for dinner. I also realized that sometimes snacking was a big part of her lack of motivation at the dinner table.

Toddlers are notorious nibblers. Their small bellies mean they can’t eat a lot at one time, and their go-go-go nature means they don’t want to sit at the table too long. Here are some snacking strategies that I have found useful!

Strategy 1: Snacking on the Go

Carry an arsenal of munchies to dole out when you’re on the go. But too often, I can give snacks to distract or occupy the girls while I’m running errands or on long drives. Grazing on the go also makes it hard for Annora and Delise to focus on their food and listen to their internal signals of hunger and fullness. Eating in the car can even be risky. I’ve often times thought about “what if” one of them chokes, I may not be able to get to them right away.

My Smarter Strategy: Carry one or two small and easy snacks — such as a banana or small container of whole-grain crackers — in case hunger strikes while you’re out. Try other distractions first (such as a book or small toy) when you need to buy time.

Strategy 2: Timing Is Everything

It’s frustrating when the girls come to the table at mealtime and don’t want to eat. It’s true that sometimes their appetites fluctuate day to day, but I believe snacking is also to blame. Snacks before mealtime can make kids less receptive to trying new foods at meals. Delise has also learned to prefer “snack foods” — such as pretzels and gummy fruit snacks — over “meal foods,” which can make things even tougher.

My Smarter Strategy: Avoid snacks in the hour before meals. If their hunger doesn’t seem to match up with our mealtimes, I consider moving meals earlier or serving them a portion of the meal, such as the veggies, while I finish prepping.

Strategy 3: Make Snacks Nutritious

Sadly I have found that many snack foods that are marketed to kids are full of refined flour, added sugar and salt. Those foods are OK to eat occasionally, but they don’t provide the nutrients my kids need the most (such as calcium, iron and fiber) and they teach kids to associate “snack” with “treat.” I don’t know how many times my girls ask for candy when I say “Would you like a snack.”

My Smarter Strategy: During most snack times, I serve the same kinds of foods I serve at mealtime, such as fresh fruits and vegetables, whole grains including whole-wheat tortillas or bread as options, sources of protein such as hard-boiled eggs and hummus, and dairy foods such as yogurt and cheese.

Mistake 4: Establish a Snack Schedule

I was that mom that let my girls nibble on snacks all day long because I felt like their little bodies were growing so they needed food CONSTANTLY! What I realized was that by letting my kids nibble all day not only ruined their mealtime appetites, but it also set up bad habits.

My Smarter Strategy: I decided to establish scheduled snack times. The girls can go two hours between meals and snacks, so a mid-morning, mid-afternoon and evening snack may work well.

I also realized QUICKLY that I needed to come up with some kid-friendly recipes that were healthy and she would eat. Here is my go-to list of recipes that are Delise approved!

RECIPEcarrot fries_NEW

Carrot Fries:

Ingredients

1 pound of carrots
Cooking spray
Salt and pepper to taste

Directions

  1. Preheat oven to 400ºF.
  2. Peel the carrots and cut them into strips about in ¼-inch thick and a few inches long.
  3. Coat a baking pan with cooking spray and spread the carrots onto it. Sprinkle with salt and pepper.
  4. Bake 15 minutes. Flip them over and coat them with a bit more cooking spray, salt and pepper; bake another 15 minutes until lightly browned.

 

RECIPECarrot Cake Muffins_NEW

Who doesn’t love a great tasting carrot cake? We had fun creating a delicious carrot cake muffin that’s loaded with all-natural, nutritious ingredients. This grab-and-go muffin makes it easy to eat the right amount of food, plus it’s the ultimate breakfast or snack for cancer prevention. It’s loaded with whole wheat flour that contains insoluble fiber; flaxseeds that are high in omega-3 fatty acids which help reduce inflammation; and carrots rich in antioxidants to boost the immune system.

Ingredients

Olive oil spray (or canola oil spray)
1 ½ cups carrots, grated
1 cup whole-wheat flour
1 cup all-purpose flour
¼ cup ground flaxseeds
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
1 tablespoon cinnamon
¼ teaspoon sea salt
1 egg
¾ cup calcium-fortified 100-percent pure orange juice
½ cup unsweetened applesauce
½ cup coconut, grated

Directions

  1. Preheat oven to 350°F; spray muffin pan with cooking oil spray.
  2. Shred carrots and set aside.
  3. Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl, and mix.
  4. Add egg, orange juice and applesauce to the bowl, and mix thoroughly.
  5. Fold in carrots and coconut until blended.
  6. Spoon mixture into muffin tins, filling until ⅔ full.
  7. Bake for approximately 20 minutes, or until browned.
  8. Cool and enjoy!

 

 

AlfredoBagelBites

Alfredo sauce gets a makeover with cauliflower and Greek yogurt in this recipe that works as a snack or lunch.

Ingredients

6 100-percent whole-wheat mini-bagels
3 cups (3 ounces) fresh cauliflower florets
¼ cup fat-free Greek yogurt
¼ teaspoon kosher salt
1 tablespoon minced garlic
1¾ cup shredded part-skim mozzarella cheese, divided

Ingredients

  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper. Arrange bagel halves, insides facing up on sheet.
  3. Steam cauliflower for 3 minutes in large microwave safe bowl.
  4. Transfer steamed cauliflower to a blender. Add yogurt, salt, garlic and ¼ cup mozzarella. Puree until smooth.
  5. Spread cauliflower-yogurt Alfredo sauce evenly on bagels. Top with remaining cheese.
  6. Bake 15 minutes until tops are golden. Allow to cool for at least 5 minutes before serving.

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