A lot of parents want their kids to start eating healthy, especially given the high rate in childhood obesity that continues to rise over the years. One of the main reasons is that kids don’t think that healthy food can taste good, most of times they aren’t interested in even trying it, wanting instead to get some fast food that they normally eat. The following recipes provided by havenrecipes.com are delicious and healthy foods that anyone of any age would definitely be interested in consuming.
-2 pounds organic Russet potatoes. This is also a great recipe to make with leftover mashed potatoes.
-1/2 cup organic melted butter
-1 large organic egg, well beaten
-Himalayan pink salt to taste
1. Pre-heat oven to 400 degrees F. Line a baking tray with parchment or foil paper.
2. Boil the quartered potatoes in a large pot until fork tender. Drain well and transfer to a large bowl.
3. Add butter and salt and mash potatoes well. Let sit for about 10 minutes to cool down.
4. Add beaten egg and mix until smooth. Transfer the mixture to a piping bag fitted with a star shaped tip, and pipe onto baking sheet to form swirling peaks.
5. Brush with a little more melted butter and bake for about 15 minutes or until potatoes are heated through and tops are golden brown. Serve hot.
-2 organic hard boiled eggs, sliced
-2 cups organic lettuce, throughly washed and torn into bite-size pieces
-200g fresh organic green beans, lightly steamed (still crisp)
-2 organic tomatoes, cut into wedges
-2 medium organic potatoes, boiled and cut into wedges
-1 large can wild albacore tuna (I recommend Wild Planet’s from Whole Foods Market)
-8 wild-caught anchovy fillets*, split lengthwise (I recommend Crown Prince’s wild-caught fillet of anchovies in olive oil. They come in a glass jar)
-1 cup small black olives
-2 tbsp extra-virgin olive oil
-2 tbsp fresh squeezed organic lemon juice
-a pinch of kosher sea salt
-2 tbsp finely chopped chervil or flat leaf parsley
1. Prepare the dressing by placing and shaking the lemon juice, olive oil and salt in a jar with a lid.
2. Arrange lettuce leaves in 4 individual salad bowls. Scatter the green beans, tomatoes and potatoes on top, and then finish with the tuna, anchovies, eggs and olives.
3. Add dressing to each bowl, and finish up with some chopped chervil. Serve immediately.
SALMON WITH LEMON COUSCOUS AND GREEN BEANS
-4 small wild salmon fillets
-1 cup Israeli style organic couscous
-juice of 1 large organic lemon, and it’s zest
-1 tbsp extra-virgin organic olive oil
-1/2 tsp Himalayan pink salt
-1/4 tsp freshly ground organic black pepper
-2 tbsp minced fresh organic parsley
-1 pound fresh organic green beans
1. Pre-heat oven to broil.
2. Mix the dry couscous with the lemon juice and 1 tsp of lemon zest, and cook following the directions on the package.
3. Brush salmon fillets with the olive oil, and place on a broiler pan. Sprinkle with salt and black pepper and broil for 8 to 10 minutes, or until golden brown. You should place the broiler pan 5” to 6” below the heat source.
4. While the salmon is in the broiler, steam the green beans until they are tender to the bite.
5. Serve finished salmon over a bed of lemon couscous and the steamed green beans. Garnish salmon with fresh chopped parsley and lemon zest.
GRILLED CHICKEN WITH VEGETABLE SKEWERS
-1 pound organic chicken breast, uncooked and cubed
-1/4 cup fresh squeezed organic lemon juice
-1/3 cup extra-virgin olive oil
-4 organic garlic cloves, finely chopped
-1/2 tspn fresh ground black pepper
-1/2 tspn dried tarragon leaves
-6 oz organic white mushrooms
-1 cup organic zucchini, sliced
-1 cup red, green and yellow organic bell peppers, cubed
-1 cup organic cherry tomatoes
-organic rice to serve with
1. In a medium bowl, combine the oil, lemon, chopped garlic, black pepper and dried tarragon leaves. Add the cubed chicken and mix till evenly coated. Cover and refrigerate for at least 6 hours.
2. Soak 6 large wooden skewers (10” long) in water for 30 minutes. Set aside.
3. Remove chicken from marinade and thread together with vegetables into the skewers. Discard the marinade.
4. Grill covered about 4 minutes on each side, or until chicken is no longer pink in the center.
5. Cut the skewer’s pointy tips with kitchen scissors as a safety precaution for kids, and serve with steamed rice