Hello, Wonderful - 10 YUMMY MUFFIN TIN RECIPES FOR KIDS. I love serving my kids bite-sized foods so they're easier to handle and more fun to eat. Muffins aren't just meant to be breakfast foods. You can pretty much serve any type of savory foods in them too. Make a big batch of pasta and create spaghetti nests, serve up breakfast like eggs and bacon all in one, or make deep dish mini pizzas! These are just some of the clever muffin tin ideas featured here that make food more kid-friendly and fun to eat.
Mini Raspberry Peach Pies (via hello, Wonderful) Making pies in a muffin tin is an easy way to carve out individual servings and also fun for kids to help make along the way! Mini Pancetta Chives Quiches (via hello, Wonderful) I love making these easy and savory quiches with the kids, and they freeze well too for a quick and hearty breakfast or snack on the go. Spaghetti Nests (via RecipeTin Eats) Love this idea of turning leftover pasta into bite-sized meals. Rice and Bean Cakes (via Savvy Mom) A nutritious vegetarian option to serve kids. Corn Bread for Chili Season. Yogurt Biscuits with Honey Butter.
Zucchini Tots. Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! Make them in mini muffin tins for the perfect little side for breakfast or dinner! I found this recipe on the Two Bite Club which I slightly adapted and they turned out great. My husband who is not a huge fan of zucchini loved them and they disappeared quick. Just be sure to generously spray the muffin tins to prevent them from sticking. I know what you're thinking, another zucchini recipe? A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, Zucchini Pizza Bites and last week's Sausage Stuffed Zucchini Boats.
For breakfast try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them! Ingredients: Preheat oven to 400°. Grate the zucchini into a clean dish towel. Bake for 16-18 minutes, or until the tops are golden. Skinny Baked Mozzarella Sticks. Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love.
Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't effect how good these are. The cheese still melts, see for yourself! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients:
Spicy Chickpea and Cauliflower Patties with Spring Onion Chapatis | Vegan Recipe Club | The biggest collection of tried and tested Vegan recipes and Vegetarian recipes on the internet. Another lovely recipe from our own Helen Rossiter, media whizz and vegan goddess! She's kindly donated it from her own fab food and crochet blog, Lots of Nice Things (cooked, hooked and created). Top Tip: mise en placeWhen cooking with a fairly long list of ingredients, make life easier by doing what the French call 'mise en place'. Get everything ready - ingredients and equipment - before you start cooking. If you have a longish list of herbs and spices, you might want to measure them out and put them in a small bowl ready to go. Basically, it saves a lot of hassle (hunting for a sieve while the onions burn etc!)
And makes the cooking go more smoothly. Turn this recipe into a shopping list. Add to List No nuts No sesame No soya Reduced sugar Ingredients: Spring Onion Chapatis1 1/4 cups plain flour or chapati flour 1/2 cup water 3 spring onions, finely chopped Salt and pepper 2 tbsp sunflower or vegetable oil Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. Recipe: Vegan Crustless Veggie Quiche | Willow & Thyme. I recently started the BeachBody 21 Day Fix program. I was really excited about the fitness program but more than that about the nutrition aspect of the Fix. Eventually I’m going to write a full review of the program (which I highly recommend and if you have any additional questions about BeachBody programs or products you can feel free to reach out to me via comment or email) but for now the basics are these: the program comes with color coded containers in varying sizes that correspond to food groups. The idea is, “If it’s a protein (e.g. tofu, tempeh, etc.) and it fits in the red container you can eat it and it counts as one red container.”
I did a simple calculation as outlined in the book to find out calorie bracket I’m in to see how many of each container I would get. Anyway! It’s an awesome program based on simple, whole foods and an uncomplicated approach to fitness and corresponding eating habits. I decided to play around with the nutrition plan. Vegan Crustless Veggie Quiche 1. Baked Spinach and Artichoke Dip {Vegan} - TheVegLife. Here’s another great vegan #GameDayFood to add to your menu! This Baked Spinach and Artichoke Dip is so simple to prepare. Served hot, it’s rich, creamy and has great flavor. So close to the original, you won’t even remember that it’s completely vegan. Baked Spinach and Artichoke Dip The ingredients include: Vegan mayonnaise (I am in love with the Just Mayo brand from Hampton Creek), Vegan Parmesan Topping (if you’ve followed me for awhile, you know I almost exclusively use the GO Veggie!
Brand), artichoke hearts, spinach, pimento and Vegan cream cheese (I use the Tofutti brand). I sprinkle with a bit more parmesan, some paprika and parsley so that it turns a nice golden brown on top. I serve this dip with one of my new favorite chips. This recipe makes about 2 to 2-1/2 Cups, so feel free to double, or even triple, the recipe. Baked Spinach and Artichoke Dip {Vegan} Soften the cream cheese so it's easier to mix. Like 0 Thanks! Vegan Smoked Tomato Pasta - Creamy Cauliflower Vegan Alfredo | VeguKate. I hate starting off my recipes with a warning note, but if you’re new to the whole plant-based thing then don’t freak out when you read the recipe section. Spoiler alert: you won’t find any cheese, butter, or heavy cream in this alfredo recipe. Oh no, we’re creating creamy, dreamy decadent pasta from nuts.
Yes, nuts. Specifically brazil nuts and cashews. Oh and there’s cauliflower in there too. Cue the wierded-out-ness. This is the current pasta of my (kale and farmers market-laden) dreams. Unlike traditional alfredo sauce, our cauliflower alfredo is plant-powered. All these delicious whole food ingredients get a good whirl in your high-speed blender and then get swirled together with warm pasta.
Creamy Cauliflower Vegan Alfredo Serves 4-6 (with leftover sauce!) Begin by steaming your cauliflower florets for 5-7 minutes, or until fork tender. As cauliflower is steaming, sauté your garlic and shallots. Once pasta is boiled, drain and add back into pot. RECETA FIT/ La auténtica pizza italiana...fit! - FITFOODMARKET. RECETA FIT/ La auténtica pizza italiana…fit! Ingredientes 50g de harina de avena50g de harina de centeno1,5g de levadura fresca50/60g de aguaPizca de salUna cuchara de aceite Preparación Ponemos en un bol los dos tipos de harina junto con la pizca de sal y lo mezclamos con las manos.A continuación añades la levadura y el agua y lo amasas con las manos hasta que quede una masa ( quedará húmeda y se pegará un poco en las manos)Con la masa hacemos una especie de bola y la metemos en un bol untado con un poco de aceite.
Antes de poneros a moldear la masa encender el horno al máximo de potencia.Le damos la forma que queramos en este caso redondeada y le ponemos los ingredientes que queramos.