You’re committed to clean eating, and now you’re trying to get the family on board. The kids are hooked on the fat, salt and sugar of your old ways. Maybe you have a baby just who’s taste buds are just starting to bloom. Or it’s your toddler who refuses carrots. Kids in grade school who are home for summer need a retraining in good food decisions from a fun perspective.
Get these little helpers in the kitchen learning the difference between the good and the bad. The difference between what’s made in a lab and what’s made in the kitchen. What’s made with love and what’s made with chemicals.
Here are 3 Kid-friendly clean eating recipes for each defining age. Find more at Weelicious.com
Babies get a meal in a puree. Make it yourself babyfood.
Lemon Chicken and Vegetables
1 chicken breast
1 cup broccoli florets
1/2 cup yellow squash, chopped
1 teaspoon lemon juice
1 teaspoon vegit
1. Cook the chicken breast in a steamer pot over boiling water for 4 minutes.
2. Add the broccoli and yellow squash and steam an additional 4 minutes or until chicken is cooked through and vegetables are fork tender.
3. Place all the ingredients in a food processor and pulse.*
4. Cool and serve.
*It’s nice to keep this dish a little chunky if you’re serving it to a little one with a few teeth.
For the toddler who gets shy about anything she can’t pick up with her little hand.
Chicken Parmesan Meatloaf
1 pound ground chicken
1 garlic clove, minced
1 small onion, diced
1 large egg
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup marinara sauce
1 teaspoon italian seasoning
1/2 teaspoon salt
1. Preheat oven to 375°F
2. In a large bowl, mix together all ingredients to thoroughly combine.
3. Pack greased mini muffin cups with the mixture. Fill to the top as they will shrink a bit during cooking.
4. Bake for 15-20 minutes, or until golden and cooked through. Note: For a full size meatloaf, press mixture into a 9×5 loaf pan and bake for 50 minutes.
The picky kiddo might only like a few choice things, but we know every kid likes chicken tenders.
Matzo Chicken Tenders
3 whole wheat matzo sheets (about 1 cup crushed)
1/2 teaspoon salt
1 pound chicken breast tenders, remove white stringy tendon
3/4 cup buttermilk or regular milk
cooking oil spray
1. Preheat oven to 400°F.
2. Place the matzo and salt in a zip-top bag and crush with a rolling pin. Or, you can use a food processor and pulse until the mixture resembles breadcrumbs.
3. Pour the buttermilk into a shallow bowl and the crushed matzo into another.
4. Place the chicken tenders in the buttermilk to coat. Then roll in the crushed matzo and coat completely.
5. Line a baking sheet with foil, place an oven safe cooling rack on top and place the breaded chicken tenders on top of the cooling rack. Lightly spray with oil on each side.
6. Bake for 14-16 minutes or until the chicken is cooked through and the matzah is crisp.
To Freeze: After step 4 place Matzo Chicken Tenders on a parchment lined baking sheet and freeze for one hour. Place tenders in labeled zipper bags and freeze for up to three months. When ready to cook continue step 6 adding 2 minutes to the cooking time.