16 Healthy Kidfriendly Recipes

Find 16 healthy recipes that kids love here! cookieandkate.com

Perhaps the better title for this post would be, “16 recipes your kids might eat.” I’m outside of my realm of expertise here—I’m childless and a former picky kid myself—but I thought I’d share a few recipes that kids seem to enjoy.

I searched through the comments for words like “kids” and “daughter” and landed on the following sixteen recipes. About half are dinner recipes and the other half are wholesome sweet treats, like granola bars and oat-based banana pancakes. Some pack well for lunch or snacks, so I’ve made note of those. Here we go!

No. 1: Spinach Artichoke Enchiladas

Commenter Nicole’s six year old asked if they could have these enchiladas every night! These reheat well, too.

No. 2: Peanut-Sesame Slaw with Soba Noodles

Peanut butter combined with loads of veggies? Yep! This slaw packs great for lunch.

No. 3: Banana Oat Pancakes

Kids of all ages love these banana pancakes. They freeze well, too.

No. 4: Honey-Sweetened Almond Chocolate Chip Granola Bars

Funny story. I mentioned my blog at my vet’s office once. Months later, my vet told me that his daughter adores these granola bars! I wrap them up individually in plastic wrap and store them in the freezer so they stay fresh.

No. 5: Crispy Baked Sweet Potato Fries

These roasted sweet potato fries might change your kids’ minds about sweet potatoes. They did for me!

No. 6: Spicy Kale and Coconut Stir Fry

This was my friend’s one-year-old daughter’s first taste of kale. She loved it!

No. 7: Maple-Sweetened Banana Muffins

Moms and kids go crazy for these healthy muffins. I also have a pumpkin muffin version ! These muffins freeze well.

No. 8: Easy Gluten Free Oat Waffles

These are my favorite basic waffles and they just so happen to be gluten free! They’re made with oat flour and freeze well. Way better than Eggo’s!

No. 9: Sweet Potato & Black Bean Veggie Burgers

Husbands and kids alike appreciate these hearty sweet potato burgers. They grill well and freeze well.

Source: Cookie and Kate

Tomato Jam and Mozzarella Panini

Tomato jam panini with mozzarella and basil! cookieandkate.com

Here’s a fun seasonal project for those of you who have a surplus of cherry tomatoes. Or for people like me, who just can’t get enough cherry tomatoes while they’re here. Tomato jam! It’s sort of like peppery, jammy ketchup and I’m really into it.

tomatoes and bread

Fair warning; tomato jam requires a lot of tomatoes (one and a half pounds yields a scant cup of jam). If you’re so willing, I can offer you a delicious tomato jam, basil and mozzarella-Parmesan panini, which can also be made as a grilled cheese sandwich. I used my electric grill to make panini because that sounded like more fun at the moment.

panini ingredients

This is more of a flexible recipe than most, so use your best judgment when it comes to cooking the jam down and grilling those sandwiches!

cherry tomato jam recipe

  • how to make tomato jam panini

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    Tomato jam panini with mozzarella and basil! cookieandkate.com

    Author: Cookie and Kate

    Recipe type: Sandwich

    Cuisine: Italian

    Prep time:

    Cook time:

    Total time:

    Serves: 4 sandwiches

    Source: Cookie and Kate

  • Greek Pizza Recipe

    Homemade Greek pizza made with (mostly) pantry ingredients: roasted red peppers, artichokes and olives!

    Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave. I could blame the aisles of gourmet chocolate and cheese. Or, the lugging of an overstuffed hand cart as I navigate from the cheese, to the produce section, and back again because I forgot feta. Repeat for tomatoes. Maybe I’m just feeling downright snacky after giving the colorful chips and soda aisle a good, long side eye.

    How to make Greek pizza

    Once my stomach starts growling, I start making circles around the salad bar and hot foods section. I resist, knowing that it’ll inevitably cost me fifteen bucks because I have to get a little scoop of everything. Then I wonder about the Asian tofu bowl, then I see the pizza. Fire dances in the brick oven behind the display and beckons me forward. Pizza trumps tofu yet again.

    Greek pizza ingredients

    One day, I ordered a slice of their Greek pizza and sat down, famished, grocery bags by my side, to a transcendent pizza experience. Creamy feta, salty olives, artichokes and roasted red pepper satisfied my hunger and sent my taste buds for a loop.

    Greek pizza with feta

    I’ve been wanting to make a homemade version for quite a while now and finally did over the weekend. The beauty of this pizza (flavor aside) is that you can make it with mostly pantry ingredients and some cheese. You’ll have to turn on the oven for it, but trust me, it’s worth it!

    Greek pizza recipe, featuring feta, roasted red peppers, artichoke and olives!

    Products used in this recipe

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    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

    Prep time:

    Source: Cookie and Kate

  • Green Bean Tomato Salad with Maple Basil Dressing Recipe

    Green Bean Tomato Salad with Maple Basil Dressing - the sweet and tangy dressing helps bring out the best flavor in this summer green bean salad

    This Green Bean Tomato Salad with Maple Basil Dressing makes the most of summer green beans and tomatoes.

    Green Bean Tomato Salad with Maple Basil Dressing - the sweet and tangy dressing helps bring out the best flavor in this summer green bean salad

    Each week, I visit our local farmer’s market and pick up as much fresh produce as I can use for that week. I always buy tomatoes(because I am somewhat obsessed withsummer tomatoes) andlately, I’ve been picking up green beans. Although I usually stir-frygreen beans , last week I made this Green Bean Tomato Salad with Maple Basil Dressinginspired by a recipe card I found at my favorite spice store, Penzey’s.

    Green Bean Tomato Salad with Maple Basil Dressing - the sweet and tangy dressing helps bring out the best flavor in this summer green bean salad

    The idea of a refreshing green bean tomato salad was especially appealing on a hot summer night.

    The dressing is sweet and tangy, and fresh basil adds a nice summery touch.

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    Serves: 4

    Source: Jeanette’s Healthy Living

    Roasted Old Bay Shrimp Recipe

    Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick appetizer

    Roasted Old Bay Shrimp is an easy and delicious appetizer. Serve with cocktail sauce if you like.

    Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick appetizer

    I grew up in Maryland sosteamed crabs with Old Bay seasoning have a special place in my heart. For a special treat I’ll sometimes mail order some Maryland crabs for our family to keep the tradition going. Since crabs are hard to come by and extremely expensive to mail order, I made Roasted Old Bay Shrimpfor a family celebration recently. It’s such an easy recipe and takes just minutes to prepare and roast.

    Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick appetizer

    I use frozen shrimp that’s been peeled and deveined already to cut down on the prep time. The best way to defrost shrimp is to let it sit in the refrigerator overnight. The shrimp is seasoned with fresh garlic and Old Bay Seasoning, then roasted for 10-12 minutes until just cooked through. Serve with cocktail sauce if you like or if you’re an Old Bay purist, just eat it straight.

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    Source: Jeanette’s Healthy Living

    Blueberry Almond Crisp

    Blueberry crisp recipe, so simple!

    Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). I’m nursing a sunburn and rocking some uneven tan lines. Finished Lena’s book last week. The locusts outside are screeching in unison every evening. Everything is as is should be.

    blueberries

    Blueberries won’t be here much longer, so I had to make a crisp before they go. I found a hefty two-pound container of them at Trader Joe’s and baked them up into a brilliantly purple dessert with a [gluten-free] almond and oat topping. I’m going to enjoy it for breakfast with yogurt and later, as dessert with ice cream. Repeat every day, all week. It’s summertime!

    blueberry crisp ingredients

    My original concept for the topping included cornmeal, not almond meal, but my medium-grind cornmeal didn’t soften up enough during baking. Hence, the crisp turned out to be a “crunch,” which wasn’t my intention. My runner-up idea was a blueberry and almond crisp, with both almond meal and sliced almonds, and it turned out just right. Tons of blueberries, some maple syrup, bright lemon flavor, oats and almonds—you can’t go wrong there.

    how to make a blueberry crisp

    My favorite part about making this crisp? Unlike all my other crisp recipes (and I have more than a few!), this one doesn’t require any chopping of the fruit. Just rinse off those blueberries and you’re good to go! This is a simple summer dessert at its finest.

    Blueberry crisp, a healthy summertime dessert! It's gluten-free, too.

  • Blueberry almond crisp, a delicious summer dessert!

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    Gluten-free blueberry crisp!

    Author: Cookie and Kate

    Blueberry almond crisp, a simple summertime dessert!

    Recipe type: Dessert

    Prep time:

    Cook time:

    Total time:

    Serves: 8 servings

    Ingredients

    Source: Cookie and Kate

  • What’s In Season? August Produce

    eggplant

    August already? Summer is flying by far too quickly. This month’s produce guide marks a full year’s worth of seasonal produce. The guides have been fun projects and educational, too! See them all here . I think I might start highlighting one type of seasonal produce from here on out—what do you think about that?

    Eat seasonally with this guide to August fruits and vegetables. Find recipes and preparation tips at cookieandkate.com

    Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can pin this resource for later right here or at the bottom of the post. For more seasonal inspiration, be sure to follow us on Pinterest !

    Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are in season now, too. Avocado elsewhere:

    View more C+K avocado recipes ?

    Maureen’s Avocado Tabbouleh

    Quinoa Black Bean Tacos with Creamy Avocado Sauce

    Cowboy Caviar

    TropicalMango Spring Rollswith Avocado-Cilantro Dipping Sauce

    Plump, juicy, sweet blackberries are a snack in themselves. They’re also lovely in baked goods and make a simple dessert when served with whipped cream. As a general rule, buy organic berries (they soak up pesticides). Blackberries elsewhere:

    Blackberry Peach Galette

    Baked Oatmeal with Blackberries & Coconut

    Blackberry Orange Pancakes

    Mini Blackberry Cobblers

    Blueberries are still here, but not for long! Those plump little berries are packed full of antioxidants. As with all berries, buy organic if possible to avoid pesticide exposure. Blueberries pair marvelously with lemon flavor (juice and zest). I love them in desserts, baked goods and salads! Blueberries elsewhere:

    View more C+K blueberry recipes ?

    Berry Spinach Salad with Spicy Maple Sunflower Seeds

    Blueberry Lemon Yogurt Cake

    Frozen Blueberry Margaritas

    Blueberry Honey Bran Muffins

    Watery baby carrots have been tarnishing grown-up carrots’ reputation for years. I love to turn full-sized raw carrots into “noodles” with my julienne peeler or “ribbons” with a regular peeler. Carrots are also fantastic when well roasted—leave them in the oven until they are deeply caramelized and golden. Carrots elsewhere:

    View more C+K carrot recipes ?

    Thai-Style Lettuce Wraps

    Vegan Chipotle Carrot Queso

    Colorful Beet Salad with Carrot, Quinoa & Spinach

    Quinoa Vegetable Soup with Kale

    Sweet, red cherries are still in season up north (I just saw them growing on trees in Michigan!). I like to snack on fresh cherries, but roasting cherries really brings out their inherent sweetness. Roasted or not, they are great with balsamic vinegar. Beyond America’s beloved cherry pie, cherries are a great addition to salads, cocktails and desserts. Cherries elsewhere:

    View more C+K cherry recipes ?

    Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

    Balsamic Stone Fruit Sundae

    Cherry, Pistachio and Balsamic Honey Yogurt

    Cherry Chocolate Cake

    Sweet corn can be grilled, roasted or eaten raw. Raw corn marinated in sour lime juice is especially delicious, as is slightly charred corn that has been grilled in the husk. To avoid genetically modified corn, buy organic.Corn elsewhere:

    View more C+K corn recipes ?

    Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

    Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing

    Brown Butter, Honey and Jalapeño Skillet Cornbread

    Black Bean Enchiladas with Roasted Red Pepper Sauce

    Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water. Cucumber elsewhere:

    View more C+K cucumber recipes ?

    Cucumber Mojito

    Summertime Aguas Frescas

    Green Goddess Hummus Sandwich

    Cucumber Mint Gimlet

    Eggplant can be hard to love attimes. I like cubed, roasted eggplant inpasta, and creamy baba ghanoush, which is similar to hummus, with pita bread. Eggplant pairs especially well with garlic, lemon, parsley, basil, onions and bell peppers. Eggplant elsewhere:

    Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar. I’m afraid I only have one green bean recipe (click on the above photo for a summery quinoa, feta, and green bean salad).Green beans elsewhere:

    Thank goodness for fresh greens. You might be able to find local arugula, spinach, lettuce, spinach, Swiss chard and/or watercress now, depending on where you live. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:

    View more C+K arugula recipes ?

    Erin’s Spring Panzanella with Fresh Peas and Fennel

    Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing

    Butternut Ribbon Goat Cheese Pizza with Arugula-Pepita Pesto

    Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing

    Fresh herbs often make the dish. Herbs that are in season now include basil, chervil, cilantro, dill, green onions, lavender, oregano, parsley, mint, sorrel, rosemary and thyme. Herbs elsewhere:

    View more C+K cilantro recipes ?

    Simple Caprese Skewers with Balsamic Dipping Sauce

    Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers

    Summertime Spaghetti with Fresh Tomato Sauce

    Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

    Kale is known as a cool weather crop, but it’s growing in my friends’ gardens, so I’d say it’s in season! Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:

    View more C+K kale recipes ?

    Quinoa Vegetable Soup with Kale

    Coconut Curried Kale and Sweet Potato

    Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

    Spiced Vegan Lentil Soup

    Mangos are like tropical peaches and they are awesome. They can seem a little tricky to work with at first, but you just slice off one-third of each side, longways, from the top down, then dice the mango like you would an avocado. Mango elsewhere:

    Mango Lassi Frozen Yogurt

    Fresh Mango Salsa

    TropicalMango Spring Rollswith Avocado-Cilantro Dipping Sauce

    Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

    Hydrating summer melons are a treat in themselves. Get your fill of watermelon, cantaloupe and honeydew while you still can. Try throwing big slices of melon onto the grill for more savory applications. Melons elsewhere:

    Source: Cookie and Kate