Kid Friendly

Healthy recipes that even the young ones will enjoy.

Roasted Chestnuts

Roasted chestnuts are so comforting! Rich, warm, buttery and flavorful, all they need is roasting – sure, you could drizzle them with seasoned butter if you wish but truly, roasted chestnuts are amazing on their own.

The roasting itself is easy – it’s peeling roasted chestnuts that most find challenging. I have learned over the years that the best way to ensure relatively easy peeling is to peel the chestnuts while they’re still hot – maybe not hot enough to burn your fingers, but hot enough for it to feel uncomfortable! Once cooled, roasted chestnuts are very difficult to peel. Click for the recipe

Vegetable Beef Soup

Rich, flavorful vegetable beef soup makes a comforting start to a winter meal, and is hearty enough to be served as a main course for four. Click for the recipe

Gluten Free Pumpkin Cupcakes

Delicious gluten free pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful. They’re easy to make too, so if you’re still looking for dessert for tonight, give these gluten free pumpkin cupcakes a try! Click for the recipe

Spaghetti Meat Sauce

This rich, flavorful spaghetti meat sauce tastes as if you’ve been slaving on it for hours, but it’s easy to make and it’s ready in about half an hour. Make sure you use a high-quality marinara sauce – it will obviously have a big impact on the final result. My favorite prepared spaghetti sauce is Rao’s – its list of ingredients is very clean and it contains no added sugar. I especially like the spicy arrabiata sauce.

You can obviously serve this spaghetti meat sauce over pasta. Other options include cooked spaghetti squash or shirataki noodles. Click for the recipe

Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are fluffy and delicious. Made with coconut flour, eggs, pumpkin and spices, they are very low in calories and very filling. They make the best autumn breakfast or snack! Click for the recipe

Paleo Pumpkin Pancakes

These delicious pumpkin pancakes are Paleo, gluten free, and “just as good as regular pumpkin pancakes,” report my two teenage testers (and I agree). The batter is basically pumpkin, eggs and spices – the coconut flour is added purely as a thickener and you cannot taste it in the cooked pancakes. I don’t sweeten the batter at all, so I serve these pumpkin pancakes with maple syrup – a tablespoon per serving is plenty. Click for the recipe

sesame noodles

I already told you that I love shirataki noodles and feel that when prepared correctly, they provide a wonderful, low-carb, gluten-free alternative to noodles and pasta. I normally prepare them by boiling and dry-roasting and then simply toss with butter, garlic and Parmesan. But today I decided to try using them in a sesame noodles recipe.

Success! These sesame noodles are delicious, flavorful, super-filling, and healthy! No carb overload, and some great fiber for your good tummy bugs to work with. Click for the recipe