Perfect for those last remaining days of summer, this mango frosty is healthy and refreshing. It also makes for a great allergy-friendly recipe. Ingredients 2 cups – mango cubes, frozen 3 medium – banana 1/4 cup – coconut milk, full fat 1 tablespoon – honey 1 teaspoon – vanilla extract 1/8 teaspoon – salt 1 … Continue reading “Mango Frosty Recipe”
This yummy ranch dressing is a great way to get your kids to eat their veggies while cutting back on some of the unhealthy fats in traditional ranch dressing. This recipe comes from the family of our very own Kevin Moffitt at Utah Valley Pediatrics. Ingredients 2/3 cup buttermilk 1/3 cup mayonnaise 1/3 cup non-fat … Continue reading “Low-Fat Ranch Dressing”
Minestrone soup is an easy way to get all the nutrients your family needs in one easy-to-make dish. Plus it is super yummy and filling! This recipe comes from the family of our very own Kevin Moffitt at Utah Valley Pediatrics. Ingredients 2 tablespoons olive oil 1 large onion, diced 1-2 cloves garlic, minced 5 … Continue reading “Minestrone Soup”
If you are looking for a healthier cookie recipe, these oatmeal cookies are not only low in fat but use less flour than other recipes. And they are a perfect treat for kids who have allergies to eggs or diary. This recipe comes from the family of our very own Kevin Moffitt at Utah Valley … Continue reading “Charlotte’s Oatmeal Cookies – Egg Free, Diary Free”
These No Bake Snowballs are healthy and a great treat when you are too busy to do any holiday baking. If you are looking for cookies to leave for Santa, we’ve heard that these are some of his favorites. Ingredients 1 cup granola 1/2 cup peanut butter 3 tablespoons honey 1/2 cup crispy rice cereal … Continue reading “No Bake Snowballs”
Nothing says fall like the smell of pumpkin baking in the oven! These little muffins are perfect for breakfast or an after-school snack. Plus pumpkins are loaded with fiber, vitamin A and E, and iron. Ingredients 2 cups pureed or canned pumpkin 1/2 cup brown sugar 1/3 cup oil (canola or vegetable) 1/3 cup unsweetened … Continue reading “Whole Wheat Pumpkin Muffin Recipe”
A wonderful mac and cheese recipe that kids love. Plus it comes packed with extra veggies! It calls for summer or yellow squash, but you can also use butternut squash in the winter. Ingredients 1 1/2 cups elbow noodles 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 cup summer squash puree 1 tablespoon … Continue reading “Hidden Veggie Mac and Cheese”
A great, fruity alternative to popsicles and ice cream that contains no added sugar. Recipe by Angie at jonesing2create.com Ingredients 2 (6 ounce) cans frozen orange juice concentrate, thawed 1 (16 ounce) package frozen strawberries, slightly thawed 1 (20 ounce) can crushed pineapple with juice 2 (15 ounce) cans sliced peaches with 100% juice Directions … Continue reading “Fruit Freezies”
Looking for a way to get your kids to eat beans? Turn them into something familiar, like chicken nuggets! Ingredients 1 can garbanzo beans (chickpeas), drained 1/2 onion 1 tbsp parsley 1 clove garlic 1 egg 1 tsp cumin 1 tsp salt 1 dash pepper 1 tsp lemon juice 1 tsp baking powder 1 cup … Continue reading “Chick-en Nugget Falafel”
This is a fun way to eat French toast! Instead of pouring the blackberry sauce on your plate, just dip your kabob in it. Blackberries are a great source of vitamin C and have an antioxidant that helps protect skin from sun damage, reduces inflammation, and fights free radicals. Ingredients 6 slices of wheat bread 3 … Continue reading “French Toast on a Stick”
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