Kid Friendly

Healthy recipes that even the young ones will enjoy.

chicken meatballs

These chicken meatballs are delicious all by themselves, but the sweet-spicy glaze enhances them even more. Serve them over brown rice, cauliflower rice or mashed cauliflower.
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scalloped potatoes

These delicious baked potato slices are browned and crispy on the outside and tender on the inside. It’s my version of scalloped potatoes – and since I bake the potato slices in a single layer and use just a little cream, they become crispy all over, not just on the top.
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Zucchini Lasagna

Zucchini slices replace the noodles in this low-carb, gluten-free zucchini lasagna. Of course, zucchini slices don’t work as well as noodles in terms of keeping the lasagna’s shape, so this zucchini lasagna is flimsier than traditional lasagna, but in terms of flavor, it’s another victory to low carb and another proof that the starches in many recipes merely absorb other flavors. This lasagna tastes amazing, so good in fact that I don’t plan on making it too often, since I found myself having THREE, yes three slices instead of the one I was planning to have – yes, it is that good.

Zucchini is very watery, so do go through the (admittedly annoying) extra step of grilling the zucchini slices before assembling the lasagna. Grilling will help dry them off and remove some of the water. Otherwise, they will release their water into the lasagna as it bakes – not good.

Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use. I always use sugar-free spaghetti sauce, and my favorite is Rao’s – it has a clean list of ingredients and the spicy Arrabbiata sauce is especially amazing – this is the one I used in this recipe. Rao’s used to only be available at Whole Foods, but lately I’ve been seeing it in my supermarket too. Of course, just like everything else on earth, it’s also available on Amazon.
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ham and egg cups

Ham and egg cups are cute little quiches that can serve as a filling, on the go breakfast; as party appetizers; or as a snack. They are very good warm, at room temperature, and even cold straight out of the fridge. The big advantage of using ham slices as “crust” is not just the added flavor, but also reduced risk of sticking to the muffin tin compared with standard egg muffins.
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gluten free crab cakes

These delicious, crispy crab cakes don’t contain breadcrumbs – I used almond flour instead.

As always when using crab meat in recipes, the fresher the crab meat you use, the better the dish will taste. Fresh crabmeat is delicate and sweet, but the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you don’t want to steam your own crabs, and you have Whole Foods in your area, try the crabmeat sold at their seafood counter.

It’s very important to chill the crab cakes for at least an hour prior to frying them – they are very delicate and could easily fall apart if not chilled first.
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Shirataki Noodles Recipe

Shirataki are traditional Japanese noodles made from the high-fiber konjac root. Since they are basically made of fiber and water, shirataki noodles have no nutritional value (no calories, no net carbs) despite being very filling. They also have no flavor of their own, which makes them an ideal vehicle for absorbing soups and sauces.

I find that shirataki noodles make a good pasta and noodle substitute, as long as you prepare them correctly (instructions below) – otherwise they are rubbery, slimy and unpleasant to eat. But prepared correctly and mixed with a yummy sauce, or added to soup, they do give a satisfactory answer to your noodle cravings, if you happen to have them.

Shirataki noodles also have health benefits. Konjac root is basically glucomannan, a soluble fiber, or prebiotic. It encourages the growth of good bacteria in our stomach. It CAN cause extra gas production in some people, so the first time you try it, and until you know how shirataki noodles affect you, you better be alone. :)

There are plenty of ways to use shirataki noodles, but my favorite is the simplest – buttered shirataki noodles with Parmesan. Here’s how to make them.
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coconut flour pancakes

The original recipe on Nourishing Days said that although she loves these coconut flour pancakes, her readers are divided – some love this recipe, others hate it. Looking over the recipe, and the photos, I decided it was worth a try, and I’m glad I did. I think the key when making substitutions for familiar foods is to expect a somewhat similar experience, while accepting that it won’t be identical. It’s true for cauliflower-crust pizza; for baked chicken tenders; for oopsie rolls; and it’s true for pancakes.

These coconut flour pancakes are thin and delicate, with a bit of an eggy taste. They are very difficult to flip. In other words, these are NOT wheat pancakes, but topped with coconut oil (or butter) and honey, they are delicious and they do provide enough of the “yippee! eating pancakes for breakfast!” experience that making them is worthwhile.

I adjusted the original recipe very slightly by not adding honey to the batter. Topped with coconut oil and honey, they were definitely sweet enough.
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