Ask A Philadelphia Expert: Healthy Recipes Kids Can Make

July 2, 2014 8:00 AM

The best way to get kids to eat healthy is to teach them how to cook using healthy ingredients. Missy Chase Lapine, “The Sneaky Chef,” has shared five recipes easy enough for kids to do — with some supervision, of course. Ms. Lapine has written a series of books, including the New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. Missy is also dedicated to developing products that are healthy for kids and easy for moms to make. This year, The Sneaky Chef has been named the honorary chairperson and spokesperson for Kids with Food Allergies for their Annual Walkathon at Plymouth Meeting Mall. The fourth annual event and fundraiser will be held September 9.

Courtesy of Missy Chase Lapine

Missy Chase Lapine
The Sneaky Chef
www.thesneakychef.com

Sneaky Chef Banana Breakfast Ice Cream
(Makes 2 servings)

Ingredients:

  • 2 frozen, peeled bananas (about 2 cups), chopped
  • 1⁄3 cup low-fat vanilla yogurt
  • handful of chocolate chips (optional)

Directions:

Put all ingredients in a food processor and puree on high—hold on tight, the first few seconds will be a bit rough until the mixture smoothes out (add a little more yogurt if needed to make a smooth consistency). Serve in parfait glasses. If you desire harder ice cream, freeze for at least 30 minutes. Add 1/2 cup lowfat milk for smoothies.

Sneaky Chef No-Nut Butter Cookies (nut-free & gluten free)
(Makes about 50 cookies)

Ingredients:

  • 1 cup Sneaky Chef Creamy No-Nut Butter (available at Whole Foods) or peanut butter
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 3/4 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Directions:

Heat oven to 350°F. Line two baking sheets with parchment paper. Using an electric mixer, beat all ingredients in a large bowl until fully incorporated. Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them 1 inch apart. Flatten with the back of a fork. Bake until the cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Related: Cooking Fun For Kids APP

Sneaky Chef Mac N Cheese Muffins
(Makes 10 muffins)

Ingredients:

  • 3/4 cup liquid egg whites or 4 large eggs
  • 1 cup Sneaky Chef Orange Puree (below)
  • 2 cups shredded cheddar cheese
  • 6 ounces boiled macaroni pasta

Directions:

Preheat oven to 350°F and line a muffin tin with paper liners. Lightly spray liners with oil. In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 1/3 cup of the cheese. Divide the mixture evenly among the 10 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top.

Sneaky Chef Orange Puree

Ingredients:

  • 1 medium sweet potato or yam, peeled and coarsely chopped
  • 3 medium to large carrots, peeled and sliced into thick chunks
  • 2 to 3 tablespoons water

Directions:

Boil or steam carrots and sweet potatoes for about 20 minutes, until carrots are very tender. Drain and place in food processor with 2 to 3 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer. Mix into mac n cheese, pancakes, smoothies or just eat it as is, warmed with a little butter and cinnamon.

Sneaky Chef Buckeye Candy
(Makes about 16 candies)

Ingredients:

  • 1 cup Sneaky Chef No-Nut Butter (available at Whole Foods Markets) or peanut butter
  • 1 cup oats, finely ground (in a food processor or blender)
  • 1 cup semi-sweet chocolate chips

Directions:

Line a plate with wax paper; set aside. In a medium bowl, mix No-Nut Butter and ground oats to form a firm dough. Shape into small balls (tablespoon sized). Place on prepared plate, and freeze for about 30 minutes. Melt chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from freezer. Insert a wooden toothpick into a ball and dip into melted chocolate covering all but a circle on the top center (resembling a buckeye from a buckeye tree). Allow each ball to cool on a piece of wax paper.

Related: Cooking With Kids

Christina Thompson is a freelance writer living in Philadelphia. Her work can be found at Examiner.com.