Kids Recipes (Most Popular)
There are a lot of "bits" in this mixture, but it's worth it - you wind up with a flour that not only has great flavour and texture, but is neutral enough in weight to serve as an "all purpose" flour. Makes 9 cups.
This week's "mommy bread" - I made this sucker with fresh, local apple cider, a hand-picked Northern Spy apple, home made applesauce and both ground and whole flaxseed. Because apple-cinnamon Cheerios are my all-time favourite cereal (and something I was craving this week) I tossed in a dose of plain Cheerios for that whole "apple jack" feel.
Bright and cheery, these colour-swirled cookies are always a hit with kids. You can thank my sister for their "other" name - I can't speak to *her* maturity level!
I made these after our fridge and freezer died and we had apple butter and egg whites that had thawed out overnight. Whole grains and apple butter add a hearty, moist feel, while butterscotch chips and a touch of flavoured cappuccino mix add a bit of decadence.
Tons of banana in this quickbread, along with flaxseed, no oil and calcium rich yogurt mean that you can keep your tummy and your tastebuds satisfied every morning! With a little bit of sweet toffee and butterscotch flavouring too, you'll never go back to the coffee shop!
I'd been obsessed with creating a version of Tim Hortons' "Chocolate Caramel" muffin since I first saw their ad. I don't eat there these days, and in all honesty these treats I adapted from Carnation's UK site are packed with dulce de leche, so aren't exactly "health food", but I can at least pronounce everything in them and have the satisfaction of having succeeded!
These are bite sized crispy chocolate cookies that are perfect to mix into pudding, fudge or even fruit salad!
A long simmer brings out the best of summer tomatoes in this simply seasoned pasta sauce. It's thick, rich and packed with flavour, especially if you use homemade tomato paste as well!
Inspired by a pantry full of bits and pieces of baking stuff and a helping hand from Twitter, these chewy, whole wheat cookies are home to rolled oats, graham cracker crumbs, chopped Mini Eggs and chocolate covered raisins.
My gift for the kids on the last day of school - a tender-crisp vanilla cookie base packed with sprinkles, mini chocolate chips and crushed potato chips too! It's a handheld party! Adapted slightly from http://www.pauladeen.com/recipes/recipe_vi
ew/potato_chip_cookies/ to make it dairy free and a little more "wholesome" with spelt and unrefined cane sugar - like that balances out the potato chips, chocolate and sprinkles!
Called "Mrs Randalls Brownies" in the book Petite Treats: Your Favorite Desserts-Bite Size!, my version of these adds moisture-locking chia and liquid stevia to the rich cocoa and ground nut body. Powdered stevia and dark agave add extra sweetness. If you don't have ground chia, equal flaxseed meal can substitute.
I love red velvet ANYTHING, and chewy, brownie like doughnuts? Count me in! These gluten free, lower-sugar treats are everything a good mochi cake should be, with a subtle but present red hue and a light powdered-sugar drizzle for good measure.
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance
These are my sister's new favourite brownies - adapted slightly and scaled back from the Back in the Day Bakery Cookbook, they are chocolate to the max!
A new and spicy twist on the traditional Italian stew, this uses carrots, a cubanelle and bell peppers for sweetness and ancho chile paste for a heady dash of spice. Throw in some potatoes, mushrooms, a ton of garlic, and a glass of red wine and you have a delicious meal! This freezes well and reheats over and over.
Miniature candy-shelled chocolate eggs nestle in rich cocoa batter nests studded with colourful candies and chocolate chips.
I made these with my cooking program kids at the Boys and Girls club. They're reminiscent of the cinnamon breadsticks you find at Domino's, but more fun to make and better for you! Serve them warm with my "Sweet Fruit Dipper": http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=1017983&ff=1
A touch of sweetness from strawberry preserves pairs with tangy light cream cheese and nonfat plain yogurt for a delicious dip for breadsticks, fruit or even cookies! Makes about 2 cups, 16 two-tbsp servings.
My first tester batch for my Recipe Development class - the assignment is to take a recipe and create a new one that meets a certain goal. I chose to make a kid-friendly, vegan brownie that was very high in protein, therefore suitable for those who were patients recovering from surgery, trauma or chemotherapy. Not diet brownies for sure!
Delicious, low - fat and dairy - free, made with fat free soy milk and cornstarch for a delicious and thick pudding mix great for filling cakes or cannoli shells! Serving size is 1/2 cup.
This is a great way to "balance the table" when it comes to kid's eating habits. The tofu adds a great hit of protein, and if you stir in some peas or (my favourite) chopped tomatoes, it's a complete meal! Servings are calculated for kid portions, for adults, this makes about 4 servings.
A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too!
Adapted from Baking Bites, who says: "These are easy to put together and, because the recipe is both low-fat and fairly small, you don’t have to have any guilt about keeping them around the house. They’ll stay fresh for several days when stored in an air-tight container."
This is not my recipe. I made a few alterations to the one here (http://wholenewmom.com/recipes/recipe-for
-chicken-nuggets-easy-chicken-recipe/) and plugged it in so I could track it.
This sunny citrusy refresher is loaded with potassium and vitamin C! Perfect for a light and breezy breakfast!
