Get your day to a nutritious start with these healthy family recipes for breakfast.
Combine all the ingredients and blend until smooth. Add more liquid to get the desired consistency. Blend again. Serve immediately before the air settles and while the mixture has a bubbly milkshake texture.
Top with cinnamon, berries, whipped cream, or agave nectar, or spread with nut butter.
Mix all the ingredients together except the bread and oil. Heat the oil in a skillet. Soak the bread in the egg mixture and carefully place it in the skillet. Brown on both sides and serve.
Instead of maple syrup, top with this homemade applesauce. Puree 2—3 apples with one ripe banana and a little cinnamon in a food processor.
Mix the pancake mix, buttermilk, eggs, honey or juice, and cinnamon in a bowl and blend until smooth. Add the fiber grains and whipping cream and blend lightly. Stir in the chopped apple or blueberries and ground flaxseeds.
Place 1/2 of the yogurt in two or three cute clear glasses. Sprinkle in half of the granola and one of the fruits. Then add the rest of the yogurt. Place the rest of the granola on top and add the other fruit (place the child’s favorite fruit on top). Add the almonds and sprinkle cinnamon on top.
Some healthy family recipes from the Sears family will make your a lunch a delicious meal to get you through the day.
Veggies: broccoli, radishes, alfalfa sprouts, etc.
Spread bread with mayo and mustard or salad dressing, then pile on the remaining ingredients. Let the kids stack the veggies.
Heat the oil in a large pot and saute onions, garlic, and celery for about 3 minutes. Add the remaining ingredients and bring the mixture to a boil. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients. Add salt and pepper to taste. Leftovers are GREAT!!!
Grill, bake, or poach the fillet. Chop it into small pieces or flake it with a fork. Mix it in a bowl with the other ingredients except the pita and sprouts. Chill the salad and serve it in a pita pocket or burrito-style on a warmed whole wheat tortilla. Garnish it with sprouts. For added nutrition and taste, spread a layer of hummus on the bread first.
Mix all of the ingredients except the tomatoes and avocado and chill. (It tastes best when it is chilled overnight.) When ready to serve, add the tomato and avocado.
These healthy family recipes for dinner will make the whole family want to be home in time to sit at the table!
Saute the onions and garlic in the oil. Add the tofu or chicken and saute until cooked through. Add the remaining ingredients and bring to a boil. Simmer for two hours. Serve with corn bread.
Preheat the oven to 375°, Cut the chicken breasts into roughly 2-inch by 2-inch cubes and place in the food processor. Add sea salt and pepper (optional). If using ricotta cheese, add it to the food processor along with the chicken. Pulse all the ingredients until the mixture is of even consistency (it only takes a few seconds). Set up a dredging station with a plate containing flour, a bowl containing the beaten egg, and a plate containing bread crumbs. Form the chicken mixture into about 2-inch by 1 -inch nugget-size pieces. Coat one nugget at a time lightly in flour, dip it into the beaten egg, shake off the excess egg, and then roll it in bread crumbs (dip fingers into water in between nuggets to prevent fingers from sticking to nuggets). Place the nuggets on a cookie sheet that has been lightly coated with olive oil. Bake for 8 to 10 minutes on each side or until the chicken is cooked through and the juices run clear. Serve along with your favorite veggies and/or other healthy side dish!
In a large pot, heat the oil and saute the onions and garlic. Add the quinoa, broth, and chicken. Bring to a boil and cover. Reduce heat to low and simmer for 15 minutes. Add the lemon juice and salt and pepper. Stir in your rainbow of veggies and the basil. Replace the lid for a couple minutes. Stir in the almonds and Parmesan cheese, and sprinkle with red pepper flakes at the end for some kick if desired.
3 cups of your family’s favorite vegetables, chopped into bite-size pieces. We use red and yellow bell peppers, broccoli, onions, zucchini and mushrooms.
Mix together the peanut butter, soy sauce, and apple juice in a small saucepan. Add the lemon juice and hot sauce. Heat oil in a large skillet or wok and saute the chicken until just cooked. Remove the chicken and add the vegetables plus the soy sauce. Saute until the vegetables are cooked but still firm. Mix the chicken back in. Serve the chicken and vegetable mixture over rice in bowls. Heat the peanut sauce briefly. Spoon the sauce over each bowl or let each person add their own sauce.
Mix all the ingredients together. Heat the oil in a skillet. Place 3 or 4 scoops of the mixture in a skillet and flatten them to about 1/2. inch. Brown on both sides.
Preheat the oven to 375°. Mix all of the dry ingredients in a large Ziploc or other plastic bag. Cut the fish fillets into strips that are at least 1 inch thick. Put the fish strips into another bowl with the beaten eggs. Carefully transfer each piece of fish to the bag with the dry mix. Seal the bag and carefully roll it around, gently coating the fish. (Hint: If the adults want more flavor or spice, do half the fish and then add some more seasonings to the bag and do the other half.) Transfer each piece of fish onto a lightly oiled cookie sheet or baking tray. Flip each piece of fish over so that both sides have a little olive oil on them. Bake for 8—10 minutes. Serve the fish sticks with lightly steamed veggies. Skip the ketchup and instead try marinara sauce, hummus, guacamole or a squeeze of lemon juice.
Sprinkle with granulated garlic or grated Parmesan cheese before serving.
Preheat oven to 450°. Wash and slice sweet potatoes into wedges about 34 inch thick. Toss with olive oil and salt. Place potatoes in a single layer on a cookie sheet. Bake for 15 minutes. Flip the wedges over and bake for 15 more minutes or until lightly browned.
In a large bowl, combine all the ingredients except the fillets and mix well. Cut the fish into strips about the size of your pinky. Place the marinade and fish in a large Ziploc bag, close carefully, and turn it until all the pieces are evenly coated. Refrigerate for an hour or more. Place the marinated strips on a baking rack under a broiler for around five minutes. Don’t overcook! The fish is done when it flakes easily with a fork.
Try these healthy family recipes for a yummy dessert.
Encourage your child to scoop each of these ingredients out of their packages into a bowl and toss them together in the bowl. Place 1/2 cup in individual baggies for away-from home snacks. If your family is not used to eating raw nuts, use some raw and some roasted.
Mix together by hand all the ingredients except the coconut. Form the batter into bite-size balls, and roll them in the coconut.
Preheat the oven to 375°. Combine all the ingredients except the oats, flour, and raisins, and mix thoroughly. Stir in the oats, flour, and raisins. Drop the batter by teaspoonfuls on a cookie sheet and bake for approximately 10 minutes or until cookies are a light brown.
Preheat the oven to 350°. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the dry mixture to the wet mixture. Include any add-ins that you desire Fill greased muffin tins three-quarters full and bake for 30-40 minutes. Cool completely.
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