Hey guys. Sorry I haven't made a set in a while. Busy with Secondary School and Homework!!! ARGGHH.

Anyway. Here are some Healthy Kids Recipes.

Fruit Kabobs

1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded

knife (you'll need help from your adult assistant)
2 wooden skewer sticks
large plate

Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
Repeat these steps with another skewer.
Serves: 4

Serving size: 1 kabob

Banana Bread

What you need:

2 eggs
1¾ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Equipment and supplies:

oven (you'll need help from your adult assistant)
measuring cups and spoons
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick cooking spray
What to do:

Preheat the oven to 350°F (180°C).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
How much does this recipe make?

16 slices

BlueBerry Pancakes


¾ c. flour
1 tbsp. sugar
1 tsp. baking powder
½ tsp. salt
1 tbsp. margarine
1 egg
¾ c. milk
½ c. blueberries, washed and drained
extra margarine for the pan

stove (you'll need help from your adult assistant)
large bowl
mixing spoon
medium-size bowl
measuring cups and spoons

In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.
Melt the margarine in a small saucepan.
Crack the egg into a medium-size bowl, then add the milk and melted margarine.
Whisk egg mixture until it is well mixed.
Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.
Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.
Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
Cook your pancakes on medium heat until small bubbles appear on the top.
Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.
Cook for another few minutes until the pancakes are light brown on the other side.
Remove your pancakes and put them on plates to enjoy!
Serves: 2

Serving size: 3 or 4 medium pancakes


1 tbsp. yeast
½ c. warm water
1 tsp. honey
1-1/3 c. flour
1 tsp. salt


oven (you'll need help from your adult assistant)
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons

Preheat the oven to 325° Fahrenheit (165° Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12

Berry Tasty Muffins
What you need:

1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
¼ c. vegetable oil
nonstick cooking spray
Equipment and supplies:

oven (you'll need help from your adult assistant)
mixing spoon
2 large bowls
muffin/cupcake tin
paper muffin/cupcake liners
wire rack for cooling muffins
measuring cups and spoons
What to do:

Preheat oven to 400°F (200°C).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
Add egg mixture to the dry ingredients in the large bowl.
Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Enjoy your berry tasty muffins!
How much does this recipe make?

12 muffins

Garden Chicken Wrap
Prep time: 5-10 minutes

What you need:

4 whole-wheat wraps (8 inches)
2 cups store-bought rotisserie chicken, shredded
½ cup shredded carrots
1 avocado, thinly sliced
1 cup baby spinach leaves
¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)
Equipment and supplies:

Cutting board
Sharp knife
Measuring cups
What to do:

Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
Top each wrap with carrots, avocado, and spinach. (Have an adult help with the chopping.)
Drizzle dressing evenly over each wrap.
Roll each wrap up tightly and cut on the diagonal.
Serve immediately or wrap tightly in aluminum foil and refrigerate for lunch the next day.
How much does this recipe make?

4 wraps

Hope you like:)))
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