[Live Life] Healthy Kids Simple Recipes

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Brown Sugar + Coconut Salmon Bake
Preheat oven to 350 degrees.  Season salmon fillets with minced garlic & sea salt.  In a small bowl, mix together Liquid Aminos, brown sugar & coconut oil until brown sugar is dissolved.  Place the seasoned salmon fillets in an ovenproof baking dish or in tinfoil on a baking sheet and pour the  brown sugar-coconut mixture over the salmon. Squeeze half a lemon over the salmon and bake for about 10-20 minutes, depending on thickness of filet.  Salmon will flake easily with a fork when it is cooked properly. Serve with lemon slices for garnish. 

This is a family favorite at our house, we usually eat this at least once a week. As the kids palettes expand, I trust we will have more opportunity to add a variety of more complex tastes; such as minced ginger, scallions or even red pepper flakes.. Until then, they love the recipe as it is and so do their friends.

2 pounds salmon fillets, fresh if possible
I clove fresh garlic minced to taste
1-1/2 lemons. 1 thinly sliced for garnish & 1/2 for squeezing over salmon
1/3 cup 3-4tbsp Liquid Aminos (or soy sauce)
1/3 cup brown sugar
3 tbsp cup virgin coconut oil, warmed to a liquid state  
*sea salt, pepper or red pepper flakes to taste 

Maple Almond Butter
Put the almonds in a food processor or Vitamix and process for about 1 minute.  Add the oil, 1/4 tsp of salt, and the cinnamon.  Continue to process for another 8-10 minutes, scraping down the sides of the processor as needed.  You will see a change in consistency from crumbs, to big clumps, to a large ball.  Finally, as the oil is released from the almonds, the mixture will smooth itself out.  If you want it even smoother, add a bit more oil.  When it is as smooth as you like it, stir in the maple syrup, add more salt to taste, and transfer to a glass jar with a lid.  If covered, it will last in the fridge for up to 6 weeks.

My kids love Justin's Maple Almond butter.  Some weeks we go through 2 containers of this delicious yet expensive nut butter, so considering they are a bit pricey, I tried to create an almond butter that was similar at home.  I used an almond butter recipe  that was suggested to me by a friend (from the Sprouted Kitchen cookbook) and altered it a bit by adding pure Canadian Maple syrup instead of honey.  So easy to make and such a great way to cut cost!  Kid approved! 

2 cups raw almonds
1 teaspoon almond oil or extra virgin coconut oil 
1-1/2 tsp ground cinnamon
2 tbs pure Canadian Maple syrup
Himalayan sea salt to taste

Green Smoothie
Puree ingredients in a blender until smooth!  Enjoy immediately with a straw.  So simple, as you can see, this makes for a simple snack or quick breakfast.

This is the easiest way to get our kids to eat kale and the only way we can get our pickiest eater to eat a variety of fruits. 

1 cup unsweetened almond milk
1 cup packed chopped kale
1/2 cup pineapple or apple juice
1/2 cup frozen blueberries
1 banana
1/4 cup raw almonds
* small handful of ice, optional
* protein powder optional

by Holly
Happy Thursday TET fans!  This week I want to share with you three of my children's favorite recipes that prove to be crowd-pleasers.  I selected these recipes not only because they are favorites at our home but they are also relatively simple and easy to make.  Oh! And, the most important reason is that they are healthy & high in protein for growing kids!

I hope you try them and share your feedback too!

XO Holly

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