Super Snacks for Picky Kids
It is likely the rare parent who feels confident their kids are eating adequate amounts of fruits, vegetables and other healthy foods. Given the onslaught of marketing aimed at getting kids to desire packaged and fast foods, we certainly have our work cut out for us in shaping our children’s food preferences and choices. To compete with slick advertising and the jazzy colors of so many packaged snacks and cereals, try serving beautiful, vibrantly colored snacks and meals, using nature’s food colorings, from sweet peppers, beets, berries, greens, pumpkin, and sweet potato, among others!
This pumpkin muffin recipe provides fiber, omega-3 fatty acids and phytochemicals, all wrapped up in a nice orange package! Store in the freezer for a quick breakfast, snack, or lunchbox treat.
With ground flax seed
Makes 2 dozen muffins
Preheat oven to 375 degrees
1 ½ cup sugar
1 cup oil (such as canola)
1 ½ cup pumpkin (canned, or cooked and pureed)
½ cup ground flax seed
½ teaspoon vanilla
2 ½ cup flour (try using whole wheat flour for 1 of the cups)
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Combine sugar and oil, beat well.
Add eggs, pumpkin, ground flax seed, and vanilla and beat well.
Sift together dry ingredients, stir into wet mixture just until combined.
Portion into muffin cups, and bake at 375 degrees for 14-16 minutes.
More recipes focusing on healthy ingredients, with kid-appeal from the Martha Stewart and Whole Living websites :
Blackberry Yogurt Smoothie:
Egg in Red Pepper Ring:
Baked Sweet Potato Fries:
Greens Gratin recipe, plus tips for getting kids to eat greens:
And for dessert,
Please note the Flatout wraps will be served in the Market Café on Thursday, March 22nd. Our patients will receive the wraps today.
Remember to visit the Farmer’s Market today for free samples.