As a health and fitness coach, one of my biggest questions is how I get my toddler and children to eat what I eat at dinnertime. While it can still be a struggle at times, I have found many healthy recipes they devour with a smile. I have decided to share those recipes with you in hopes that you, too, have the same success. I have written them in order from the most popular to the least.
SECRET INGREDIENT* Turkey Tacos
Turkey Tacos that are quick, easy, healthy, juicy and packed with flavor – you won’t even miss the beef with the secret ingredient! They are the perfect dinner for a busy weeknight meal yet just as crave-worthy as more labor-intensive dinners. You can make Turkey Tacos with this ground turkey or turkey taco salad, lettuce wraps, burritos, etc. This turkey taco meat also freezes beautifully for prep-ahead dinners – just when you didn’t think Turkey Tacos could get easier!
INGREDIENTS
- 1- 1 1/4 pound lean ground turkey
- 1 tablespoon olive oil
- 2 teaspoons beef bouillon powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano
- 1/4-1/2 teaspoon cayenne pepper
- 2 tablespoons water
- 1/4 cup homemade salsa or your favorite store bought
- salt to taste
- tortillas or taco shells
- cheese
- lettuce
- Tomatoes
- avocados
- Guacamole
- hot sauce
- salsa
- sour cream
INSTRUCTIONS
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Heat olive oil in a large skillet over medium-high.
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Add ground turkey and all of the seasonings and cook until almost cooked through, but still slightly pink then add salsa and water simmer an additional 5 minutes or until cooked through and reduced. Taste and add salt or additional cayenne or hot sauce to taste.
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Divide filling between tortillas and serve with your favorite toppings such as tomatoes, avocadoes, lettuce, etc
Vegan Chocolate Shakeology
This meal replacement shake is cut in 1/3 for my littles and given to them as a snack. They LOVE the smooth chocolatey flavor and rich texture. It not only provides extra protein, but it also provides their daily dose of fruits and veggies. You heard me right…I said DAILY dose. I can be confident that they are getting their veggies in without begging them to eat another piece of broccoli at dinnertime. Check out this promo video to hear more about the craze…
https://www.youtube.com/watch?v=hqBWm_dCa7I
Here is my Vegan Chocolate Go-To Recipe for my kiddos:
INGREDIENTS
1 Scoop Vegan Chocolate Shakeo
1 frozen banana
2 tablespoons PB2 (powdered peanut butter)
8-10 ounces unsweetened vanilla almond milk
INSTRUCTIONS
Blend all ingredients until smooth and enjoy!
GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS
I know that it can be hard to bake gluten-free baked goods that the entire family will want to eat, but these definitely fit the bill. They’re moist and sweet and are so good when served alongside coffee or milk. I use buckwheat flour, which is naturally gluten-free and also very nutritious with ample fiber and protein. It has a mild flavor too. (You can use whole wheat flour if you prefer.)
INGREDIENTS
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- 3/4 cup milk (dairy or plain unsweetened nondairy milk)
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon vanilla
- 1 cup Buckwheat Flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut sugar
- 2 tablespoons ground flaxseed
- 1/4 cup dark chocolate chips, chopped
INSTRUCTIONS
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana.
- Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
- Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips.
- Spoon batter into prepared muffin tin, filling about 2/3 full. Each muffin cup will have about 1/4 cup batter. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
NOTES
Store in an airtight container in the fridge for up to 5 days.
These can be made nut-free if you use butter instead of peanut butter.
And raisins or dried cranberries are a nice option if you’d rather not use chocolate.
CHICKEN MEATBALLS
These chicken meatballs are really popular with kids and adults alike. Serve them on skewers, rolled in flatbread, pop them into lunch boxes or just eat them straight from the pan.
Ingredients
- 1 kg chicken mince
- 1 cup dried breadcrumbs
- 2 eggs (lightly beaten)
- 2 tsp ground cumin
- 2 tbs chicken stock powder
- 2 garlic cloves (crushed)
- 4 tbs vegetable oil
Instructions
- 1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic.
- 2. Combine well using a metal spoon.
- 3. Roll tablespoons of this mixture into balls.
- 4. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through.
NOTES
- When cooking on the stovetop, just slice one of the meatballs in half to check they are white all the way through.
- Serve with tzatziki and Lebanese bread with a garden salad.
- I place these on skewers and give them to my kids. They have never turned them down EVER!
- The reason I always make such a large batch is that these are so popular. They are fine hot or cold and travel really well in a lunch box or on picnics.
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