Healthy, Kid-Friendly Recipes

With a multitude of unhealthy food options on the market, from fast food to frozen hot pockets, it may be hard to find a suitable option that’s both healthy and appetizing for children. However, there are plenty of ways to get your children to eat healthy while also appealing to their taste buds. Here is a collection of our favorite recipes that are both healthy and kid friendly:



Breakfast Popsicles

Your kids are going to love this healthy breakfast! The best thing about this recipe is that you can make it the night before so if you’re in a rush in the morning you can have breakfast ready in seconds.



Yogurt (vanilla or non-fat vanilla)

Fruit (thin sliced kiwi, strawberry’s Blueberries makes a great combo)



Have a Popsicle cast handy. Add a little yogurt to shape the form the outside of the popsicle, then slide fruit pieces down the sides if you want them to be visible and look appealing. Continue adding more yogurt and fruit slices until cast is filled. Last but not least, don’t forget to set out a bowl of granola to dip your popsicles in!



Lunch or Dinner

Trader Joes Tomato Soup and Grilled cheese

Although this may seem pretty average Trader Joes tomato soup is arguably the best brand of tomato soup; and when you pair it with a warm, crispy grilled cheese on sour dough bread, it’s simply the best grilled cheese and tomato soup combo on the market. You can thank us later!



Box of Trader Joe’s Tomato Soup

Your favorite cheese, butter, and sour dough bread.



Heat soup to preferred temperature on stove. Then take two slices of bread, apply butter, and cook each side until bread is deliciously golden and crispy using either a skillet or small grill. Simple enough right?


Olive and Tomato Mini Pizzas

Ever thought that pizza could be considered healthy? These little delights are a great way to get your children to eat veggies—and actually enjoy eating them!



½ whole wheat English muffin, 2tbsp of harvest olive tapenade, 1tbs shredded carrot, 1 diced pepper (or any summer veggie), tomato slices or spaghetti sauce, 2tbs grated mozzarella cheese.



Place the muffin halves on baking sheet. Spread the tapenade as a first layer. Then add your other ingredients (carrots, spinach, tomatoes etc.)   Then put the pizza under a broiler until the cheese has melted completely. Bon Appetite!


Baked Veggie Wrap

This recipe is a great way implement fresh ingredients picked from your summer garden, or your favorite veggies from the local market.  Best of all, this recipe can be changed every time you make it until you find the perfect blend of ingredients. Here is our favorite combination.



Flower tortillas (whole wheat 10 inch preferred), ½ cup red peppers diced. ½ cup corn, ¼ cup onion chopped, 1 tablespoon of olive oil, ¼ cup basil, 2 medium sized tomatoes, 1 cup white rice, one 16 ounce jar of salsa, ½ cup cheddar cheese.



Cook your rice in accordance with the instructions of the package. Preheat the oven to 350 degrees. Lightly cook peppers, onions and other vegetables of your choice in the oil. Then mix your basil diced tomatoes and sautéed veggies into a large bowl and toss in a pinch of salt. Once the rice is ready, mix everything together and place in the middle of each tortilla.

Cover with foil and bake for 20 minutes. Take the wraps out of the oven and put on your cheese and cook until the cheese is bubbly (approximately another 20 minutes).




Fruit Salsa

What’s better than a mixture of your favorite fruits—yum!!



2 kiwis, peeled and diced; 1 mango, peeled and diced; ½ papaya peeled and diced; 2 tablespoons chopped fresh mint; ½ cup orange juice.



Mix the kiwi, mango, papaya, mint and orange juice in a bowl. Refrigerate for up to 1 hour before serving. And Voila! Eat up!




Frosted Grapes

Frosted grapes are a great snack that really mixes up the ordinary concept of fruit. Now you have a healthy snack with a bold texture that both kids and adults can enjoy.



1 package of grapes, 1 package of Jell-O



The first thing you should do is to wash your grapes. Then pull them off the stem and place them into a strainer. Don’t get them too dry because the moister will allow them to stick to the Jell-O. Place the Jell-O in a big Ziploc bag and add the grapes. Toss the mixture for about 2 minutes. Then put the contents of the bag into a container and into the freezer for about three hours. Freeze overnight for tastiest results!