The one and only smoothie bowl recipe you will ever need to satisfy all your aesthetic summer food dreams. Makes 1 Large Smoothie Bowl Ingredients: 1/2 frozen banana 1 cup (120g) frozen berries 1/3 cup yogurt, preferably coconut granola to top fresh fruit to top Method: 1. Put your frozen banana in a food processor along with the frozen berries of choice and blitz until the banana is chopped up a little. I highly recommend your banana be frozen, it is the secret from taking your smoothie from a liquid soup to a decadent and smooth consistency. 2. Scrape down the sides of your bowl. Add the Yogurt. For this step, you can add any yogurt you prefer, greek, dairy,...
A savoury option for your little sweeties. This recipe is super versatile depending on what you have in your fridge, and is a great way expose your kids to new vegetables, or sneak in a couple of extra portions to their daily diet! All children's recipes are contributed by Amy Judd (NZ Registered Dietitian). Makes 6 muffin-sized Ingredients ¼ medium cauliflower (150g) 4 eggs, whisked 1 cup leftover rice 1 cup grated cheese Salt and pepper Spring onion, sliced or cherry tomatoes, halved (optional) Method Preheat oven to 180°C. Grease a medium muffin pan or silicone muffin tray. Dice the cauliflower into rice-sized pieces or alternatively blitz in a food processor Stir in eggs, rice, cheese and season with salt and...
Another fool proof recipe filled with all of the good stuff! You can't beat a chocolate muffin, and bets are - these won't last long in any household. All children's recipes are contributed by Amy Judd (NZ Registered Dietitian). Makes 12 muffins Ingredients 2 zucchini, grated 1 banana, mashed 1/3 cup oil 4-6 Tbsp maple syrup (depending on taste) 2 eggs 1 tsp vanilla 1¾ cup flour of choice 4 Tbsp cocoa 1 tsp baking soda 1 tsp baking powder Pinch of salt 1 tsp cinnamon ½ cup milk ½ cup chocolate chips or dried fruit (optional) Method Preheat oven to 180°C. Grease a medium muffin pan or silicone muffin tray. Place the grated zucchini in a clean tea towel and...
The best quick and easy snack for some hungry little (or big!) bellies.
These oaty-nana cookies are made using pantry staples, and the perfect way to use up any of those 'slightly past best' bananas we all have lying around home.
All children's recipes are contributed by Amy Judd (NZ Registered Dietitian).
Ingredients
2-3 mashed bananas
2 cups rolled oats
½ cup mix-ins (raisins, craisins, chopped apricots or chocolate chips)
Method
Preheat oven to 180°C. Line a baking tray with baking paper.
Place all ingredients in a bowl and mix together well.
Roll tablespoons of mixture together and press lightly onto baking tray.
Bake for 10 minutes until starting to colour.
Allow to cool before eating. Store in the fridge.
