When it comes to New Year’s resolutions, we always start out with the best of intentions! But as busy parents, we also know it’s not hard to get off track occasionally. To make things simple, we’ve pulled together some of kids’ favorite finger foods with clean twists that are quick, easy to make and kid-approved! Eating healthy affects everything in our lives, from how we sleep to how much energy we have. We’re always thinking of ways to help our kids grow up healthy, but sometimes neglect our own wellbeing. Clean eating is something that everyone in the family will benefit from; it’s not just good for baby!
Baked Quinoa Chicken Nuggets
Ah, chicken nuggets, the classic stand-by kid dinner! Store-bought and fast food chicken nuggets will do in a pinch, but these fast and easy homemade nuggets made with nutritious quinoa are a snap to make and don’t taste “healthy” at all! Quinoa is a super grain and one of the most protein-rich foods that exist. It’s also high in fiber which makes it filling and great for a healthy digestion. Since they’re homemade, you can opt for hormone-free, organic chicken tenders and make them as big or bite-sized as you like. Your kids will eat them up!
What you need:
2 pounds of chicken tenders or boneless thighs
3/4 cup of flour
2 eggs
1 teaspoon of garlic powder
2 cups of cooked quinoa
Salt & pepper
- Cut the chicken breast or boneless thighs into bite-size pieces.
- Season the nuggets with salt and pepper, coat them with a thick layer of flour+garlic powder.
- Dip the nuggets into the whisked egg and coat them with quinoa.
- Preheat the oven to 400 F and bake the nuggets 12-15 mins [ flip the nuggets halfway]
- Check the nuggets with a toothpick to see if they are cooked through, serve with honey mustard or ketchup.
Tip: Pack up leftovers in your kid’s Miniware GrowBento Box for lunch and store dipping sauce in leak-proof Silipods!
Kale Pizza (Vegetarian)
Okay, kale is probably never going to be your family’s favorite food, but we have yet to meet a kid (or adult) who will turn down cheesy, delicious, pizza! This recipe is easy to make on busy nights, especially if you opt for store-bought dough, then you’re looking at just 15 minutes to prep and bake. Add some of your favorite veggie toppings. Kids will love helping place toppings and sprinkle cheese! Kale is a powerhouse of nutrients and is one of the world’s best sources of vitamin K, needed for healthy blood and bone development. It’s also rich in vitamin C and valuable antioxidants, so bring on the pizza!
What you need:
Pre-made pizza dough
1 can tomato sauce
2 cups (8 ounces) Mozzarella cheese
2 fresh tomatoes
1 cup of clean kale chopped into bite-size pieces
Salt and pepper
Olive oil
- If you have a pizza stone or a baking sheet, remember to put it in before heating up the oven. Preheat the oven to 500 F.
- Roll the pizza dough flat on a clean surface or baking sheet and use your palm to push the center of the dough thinner than the edges.
- Use a spoon or knife to spread a thin layer of tomato sauce evenly on to the flat dough, add small chunks of mozzarella cheese and fresh tomato onto the pizza dough, season with salt and pepper.
- Bake according to the pizza dough directions or until crust is cooked through and cheese is melted.
Roasted Cauliflower Tacos (Vegetarian and Gluten-Free)
With a little advance prep, this delicious and nutritious taco recipe is quick to make and full of flavor. You can roast the cauliflower and prepare the avocado-yogurt topping up to a day in advance, then just reheat and assemble in the tortilla of your choice. Corn tortillas make it gluten-free! We also like that you can adjust the spice level to your family’s preferences.
Make it extra mild for babies. Cauliflower is high in fiber and antioxidants while cumin is good for digestion and blood sugar. Kids love taco night (who doesn’t?) and will have fun adding their favorite toppings to tortillas. Leftovers can be stored for nearly a week in our Miniware Snack Bowls with Lids!
Two-Bean Veggie Skillet Nachos (Vegetarian and Gluten-Free)
Here’s a healthy twist on another popular Mexican favorite. Normally, we wouldn’t suggest nachos as a nutritious dinner, but this recipe contains two types of fiber- and protein-rich beans, plus lots of vitamin-packed vegetables. It’s not only easy to make but takes just 30 minutes from start to finish. Best of all, it’s completely adaptable.
Add or remove vegetables, make with dairy-free cheese, or switch out corn chips for sweet potato, black bean chips or whatever your family loves to make it your own. We say add some fresh winter squash to your bean mixture and top with guacamole! It’s kid-approved finger food at its finest!
