Sometimes it's hard to feed our kids healthy foods. There's always that child that's picky and doesn't want to eat the food because there's something in it they don't like. Trust me, my kids can be that way, too.
However, these foods that I presented on 3 Angels Broadcasting Network, are recipes that my kids enjoy, and make me happy knowing that I'm giving them good nutritious food.
The recipes are so easy to make, and kids can help you make them as well. If there's something in the recipe the kids don't like, simply leave it out. If in the fruit salad the kids don't like the "green stuff", mint, then leave it out, or even let them taste a little piece of mint by itself first. It's also helpful if you have the actual plant, that way the kids are more likely to pick it off and try it. It's worked with my kids many times.
The host of this program was Angela Lomacang. The last time I recorded some episodes she was also the host, and let me tell you she is such a sweetheart. I had met her a few years before at a prophecy seminar her husband was singing at, and I just fell in love with her. She is so funny and such a real and loving person. Her husband is one of my favorite preachers, he tells it like it is with love, so look for Pastor John Lomacang if you're wanting to hear the Word of God preached.
Photos provided by Svetlana Christian
Fruit is always a good choice. It's naturally sweet which makes it easy for kids to enjoy. It's full of fiber which helps with digestion, lowers cholesterol, and fights against heart disease. Fruit is full of antioxidants, which helps to fight against cancer and diseases.
With all the benefits of fruit, why wouldn't we give it to our kids everyday? This recipe is a new way to introduce it to your kids. It's full of colors and you can even put it in a pineapple like I did, and that really peaks the interest of children.
1 chopped fresh pineapple
2 ripe mangoes, diced
1 cup fresh blueberries
2-3 tablespoons fresh mint, chopped
juice of 1 lime
Chop pineapple and mangoes into bite size pieces and add then to a large bowl.
Add the blueberries and chopped mint.
Juice a fresh lime over the fruit and mix until all the fruit is covered and combined.
If you're looking to help increase the amount of protein you or your children are getting, then this chick'n salad recipe is for you. In just 1/2 cup of this recipe there are 14 grams of protein, that's a good amount! Plus, there's 5 grams of fiber, and we're looking to get 25 grams of fiber or more a day.
So this recipe is healthy for us and our kids, but it's delicious as well. You can make it as a sandwich or eat it as a dip with crackers, but either way it's scrumptious.
This recipe does take some time, but it's worth it, trust me! This is by far one of my favorite recipes. You can also make the patties ahead of time, and finish the rest later, or even freeze the patties, then make them into the salad sandwich.
2 cups garbanzo beans, drained
1/4 cup McKay’s Chick’n Seasoning
1/8 cup Bragg’s Liquid Aminos, or low sodium soy sauce
2 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups gluten flour, or more if needed
Blend garbanzo beans with enough of the water from the can to cover, blend for 1-3 minutes.
Add seasoning and blend until it is well mixed.
Remove it from the blender/food processor and into a large bowl.
Slowly add the gluten flour until it makes a firm enough dough to form it into patties.
Bake at 325 degrees Fahrenheit for 30 minutes, then flip patties over and bake for another 20-30 minutes, or until golden brown.
To make it a salad, place patties into a food processor and pulse until the patties become large crumbles.
Add onions, dill, pickles, celery, and vegan mayonnaise.
Just about every kid loves mac'n cheese. That's why there's so many boxed varieties of mac'n cheese, and it's usually always on a kids menu in restaurants. Kids love it! Let's be honest, adults love it also.
Here's a healthy, oil-free, recipe for mac'n cheese. It's SO simple to make, and it has a red bell pepper in it! It's hard to get kids to eat peppers, but this way they don't even realize it!
Red bell peppers are rich in vitamin A and C, we we'll be keeping our babies healthy by feeding them this recipe. That's a win!
Macaroni & Cheese
1 cup raw cashews
2 cups water
1 cup canned coconut milk
1 red bell pepper (or 1/2 a large)
1/4 cup nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon salt
1/4 cup cornstarch
1 package whole wheat macaroni shells
Place all ingredients into a high powered blender and blend until it is silky smooth.
Make your pasta according to the directions on the box.
Once you strain your pasta place it back into the pot, then add the blended cheese sauce.
On a medium heat cook this until the cheese sauce thickens and is the texture of macaroni and cheese consistency.
It usually takes about 5-8 minutes, with continuous stirring. Then it's ready to serve.
This recipe is similar to the mac'n cheese, but trust me when I say this is the recipe you'll want to use for a nacho cheese sauce. It's the perfect consistency with flavors that all will enjoy. I have yet to meet someone who does not enjoy this recipe. Whether you think of it as a nacho cheese recipe or just a good dipping sauce, it's absolutely delicious.
We use the recipe for haystacks, nachos, nacho Belgrade, baked potatoes, and for broccoli. It's amazing, just try it.
Nacho Cheese Sauce
1 cup raw cashews
2 cups water
1 red bell pepper, de-seeded
3 tablespoons nutritional yeast flakes
2 teaspoons onion powder
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
Place cashews and water into blender and blend until smooth, about 3-4 minutes.
Add the rest of the ingredients to the blender and blend for another 3-4 minutes until it is smooth.
Place in a medium pot and heat on a medium heat, stirring constantly.
Bring to a boil and continue stirring for 1 more minute, then remove from heat. It should be the consistency of nacho cheese. Serve hot.
If you are using this recipe for a lasagna you will not need to heat it in a pot before. It will stay good in the refrigerator for 3-5 days.
Popcorn is a staple in our family. Every Sabbath afternoon my oldest son and I make this popcorn recipe for everyone to enjoy. We'll sit around listening to music, watching the David or Daniel story from Pathfinder Camporee, or just visiting.
It's a tradition in our family, and now my kids can't hardly go a Sabbath without having popcorn. It's something we do to make it special and enjoyable. So I hope you and your family can enjoy this one, too.
1/2 cup popcorn kernels
3 Tbsp olive oil
1 1/2 Tbsp water
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dill weed
1/2 tsp salt
1/4 cup yeast flakes
Directions: 1. Pop 1/2 a cup of popcorn kernels in an air popper.
2. In a separate bowl add the rest of the dry ingredients and stir together.
3. Add the olive oil to the dry ingredients and stir until well combined.
4. Place the popped popcorn in a large bowl with a lid, this will make it easier to coat the popcorn.
5. Pour the topping mixture onto the popcorn, close the lid and shake it up until popcorn is well coated. Add more olive oil if needed.
Now who doesn't love a good smoothie? We tend to make smoothies 3-4 times a week. It's a good way to get some extra fruit in for the day. Sometimes for dinner we will have popcorn and smoothies, and it's one of the kid's favorite evening meals.
My 6 year old can now make smoothies all on his own, which is helpful to me, but also makes him feel accomplished. This is one of our favorite smoothies to make.
Sometimes we make them into smoothie bowls and other times we just drink them like smoothies. Either way is good.
2 cups frozen strawberries
2 tablespoons ground flaxseed
1 cup dairy-free yogurt (optional)
2-3 cups dairy-free milk
Place all ingredients into the blender and blend until smooth.
Add more dairy-free milk for a thinner texture.