Easy kid-friendly recipe ideas. Many are simple enough that your kid can help out too (like this bread in a bag)! I try to minimize added sugar while still maximizing flavor and because I know parents are busy, all the recipes are easy to make.
Is there any fruit that better encapsulates summer than a watermelon? They are so juicy and refreshing, making them the perfect snack for kids (especially if your kid isn’t a big fan of drinking water).
Watermelons are actually a type of berry called a pepo (1). You can actually eat the rind of the watermelon, if you cook it. Watermelons were originally grown for their high water content and were stored as a water source.
Now that it’s getting warmer, it’s the perfect time to start making our lentil bruschetta dip again! It’s a slight variation on the Trader Joe’s version that became popular a few years ago. My favorite thing about it is that it can be made from all fresh or all packaged foods, depending on what you have available.
The addition of lentils to traditional bruschetta adds in some protein, iron, and fiber, making it a perfect snack or meal for kids (and adults). With older kids, you can serve it with crackers, but with younger kids, I’d offer it with toasted bread as crackers can be a choking hazard.
Kohlrabi may not be on the list of vegetables for your baby to try, but due to its mild taste, it’s a great option. It is also known as a German turnip or turnip cabbage (which is exactly what it looks like). It is related to cabbage, broccoli, cauliflower, kale, Brussels sprouts, and collard greens.
Kohlrabi can be eaten raw or cooked, making it very versatile. It’s often described as similar to a broccoli stem, but it’s a bit milder and sweeter. You generally need to remove the outer layers prior to eating as they don’t soften much when cooked.
Pomegranates are known for their bright red seeds and tart flavor. They are native to the Middle East and parts of Asia. We eat the seeds, also known as arils, which are considered a choking hazard for young babies. This pomegranate jam, a variation of my chia jam, is a great way to expose your child to the flavor of pomegranate while minimizing the risk of choking.
Pomegranates are often described as both sweet and tart. They can be eaten on their own or used in dishes such as salads, smoothies, and desserts. Due to their vibrant color, they are often used as garnishes.
Cabbage is an easily accessible vegetable that is usually pretty fairly priced year-round. It also lasts quite a while once you’ve purchased it. This makes it a great option for many families. Its crunchy texture, however, can prove to be difficult for young babies.
It is a pretty versatile vegetable in that it can be eaten raw, pickled, fermented, steamed, stewed, roasted, sauteed, etc. Cabbage is closely related to broccoli, cauliflower, kohlrabi, and brussels sprouts. Because of its long shelf life, sailors would use it on long trips to help prevent scurvy, a vitamin C deficiency.
Apples are one of the top choking hazards for kids, but they are also one of the easiest fruits to find year round. So how can we modify them to make them appropriate for babies? There are a few options, but one of my fall favorites is to bake them. This recipe is designed for babies, but the whole family will love to snack on them.
Whether you’re just introducing solids or you have a preschooler who may not eat enough foods with fiber, constipation is a common concern for kids. While many parents know that increasing fiber and fluids can help, it can be tricky if your child doesn’t want to eat these foods. This is why I love using chia pudding for constipation.
It’s very easy to customize which makes it perfect for picky eaters. You can add or omit foods depending on what your child may be willing to try. You can also add or remove sweeteners depending on the age of your child, making it perfect for younger kids too.
Eggplant, also known as aubergine, anara, or brinjal that is grown worldwide for its edible fruit. We generally think of the beautiful purple color, but it can also be white and egg shaped (hence the name). It can be used in many different styles of cooking due to its ability to absorb oils and flavors into its flesh through cooking.
Blueberries are very versatile and can be used in a variety of recipes from jellies and jams to snack foods to desserts (or in blueberry yogurt popsicles like I’m showing here!). You can usually find them in the grocery store year-round, but they are in season from May to August.
