Kid Friendly

Healthy recipes that even the young ones will enjoy.

Mango Frozen Yogurt

This mango frozen yogurt reminds me of the wonderful soft-serve mango ice cream you can get at Indian restaurants. It’s smooth, creamy, just-sweet-enough, and very refreshing. No ice cream maker needed – just make sure you stir it every 30 minutes before it freezes completely, to prevent ice crystals from forming and to ensure a smooth, creamy consistency.

I haven’t tried making this mango frozen yogurt with frozen mangoes, so I don’t know how well that would work. I’ve always used a fresh, very ripe mango.  Click for the recipe

Paleo Oatmeal

Obviously, this Paleo oatmeal is not made with oats, but it has a very similar texture. It’s a tasty, comforting breakfast porridge you can feel good about eating, and while the real thing is still better (in my opinion), this comes very close. Click for the recipe

Leftover Oatmeal Pancakes

These oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome. I used cooked rolled oats, but I see no reason why steel cut oats won’t work just as well.

Serve these leftover oatmeal pancakes with maple syrup or a little honey – the batter is completely unsweetened, so they do require a topping. Click for the recipe

Pesto Chicken Kabobs

These pesto chicken kabobs make an easy, tasty summertime entree. Pesto and chicken go really well together, and broiling the chicken pieces makes them extra juicy. Click for the recipe

Raspberry Frozen Yogurt Recipe

Nothing says “summer” quite like raspberries, and in this delicious frozen yogurt recipe, the fresh taste of raspberries is combined with the wonderful creaminess of Greek yogurt.

I made several attempts before perfecting this one, and decided that since both the yogurt and the raspberries are fairly tart, this raspberry frozen yogurt requires a fair amount of sweetener. So to keep calories, carbs and my own blood sugar readings in check, I opted to use xylitol in this recipe (here’s why I think xylitol is safe). Go ahead and use a comparable amount of granulated sugar or honey if you prefer – both should work, although nutritional values will change of course. Click for the recipe

No Bake Cheesecake

The main issue with no bake cheesecake recipes is that the cake often never sets enough to actually slice into. So people end up spooning the cake into cups or ramekins and eating it with a spoon. Delicious, no doubt, but presentation-challenged.

One way to make sure a no-bake cheesecake sets is to use gelatin – gelatin is actually very healthy and supports bone, tooth and joint health. However, I could’t use it in this particular recipe because I was making it for vegetarian friends.

So I decided to make my no-bake cheesecake in individual little dessert glasses. My main problem with the result is that IT’S SO GOOD THAT I HAD A HARD TIME STOPPING AT ONE, and this is a very rich dessert – a little goes a long way. Creamy, infused with vanilla and honey, the first few bites have the freshness and slight tang of berries, and the last few bites – the amazing richness of walnuts. So, so good.

One last comment before we get to the recipe: I added raw, unmodified potato starch that acts as a thickener and also adds gut-healthy resistant starch, so highly recommended, but definitely optional. The cake will not be as thick without it, but since you’re going to eat it with a spoon anyway, it doesn’t matter, and the creaminess and deliciousness won’t be affected – potato starch is flavorless. Click for the recipe

Frozen Yogurt Recipe

This frozen yogurt recipe requires no ice cream maker. It’s easy, delicious and wholesome. Unlike commercial frozen yogurt, it contains no yucky additives, so don’t expect the “perfect” texture you get when you add thickeners, stabilizers and emulsifiers. In this frozen yogurt recipe, you can taste the tang of the yogurt and the sweetness of the fruit. It’s simple, delicious, and best eaten on the day you make it.

The basic recipe is simple: yogurt, honey, and vanilla extract. To that, you can add fruit – fresh or frozen, pureed or chunky. I like to completely puree the fruit in the food processor, then add the yogurt, honey and vanilla. But you can blend the yogurt and honey first, then add the fruit and process briefly, leaving fruit chunks in your yogurt.

The possibilities are endless of course, but the flavors I make most often are those that my kids request – mango, raspberry, vanilla and chocolate. I’ll post each recipe separately over the next few weeks. Today, I’ll start with the basic recipe: vanilla frozen yogurt. Click for the recipe