New School Year, New Recipes | Scarsdale Moms

With summer winding down and a new school year around the corner, it’s time to get back to (relatively!) healthy eating, but who isn’t sick of their same old repertoire of recipes? I know I am, so I surveyed Scarsdale parents and asked them to send me their families’ favorite recipes. Hoping that having new kid-approved and parent-approved recipes to pull from will help to alleviate some of the stress that comes with a new school year. Enjoy!







Healthy Banana Pancakes

2 Eggs
1 Banana
1/2c Oats
1/4c Apple Sauce
1 tsp Vanilla
½ tsp Cinnamon

  • Blend oats in blender until ground
  • Add the remainder of ingredients, and mix until blended
  • Cook on buttered pan

Colorful Breakfast, Lunch or Dinner Waffles
Recipe by Scarsdale Mom, Drew Kramer (aka Lady and the Floof)

1 1/3 cups milk
1 cup chopped beets (or blueberries, or anything you want to dye the batter. Beets for pink waffles!)
2 Eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 all purpose or whole wheat flour
2 tsp baking powder
1 tbsp sugar
1/4 tsp sea salt


  • In blender, puree milk and fruit mixture
  • Blitz in eggs, followed by oil and vanilla
  • In a large bowl, combine flour, baking powder, sugar and salt. Stir in liquid
  • Ladle batter into waffle iron and bake
  • Top with fruit, chicken nuggets and syrup for dinner

Fluffy Greek Yogurt Pancakes

Banana Spinach Pancakes

Maple-Sweetened Banana Muffins

Sweet Spinach Muffins with Banana



Salmon (2 ways) and Cauliflower Rice
Recipe by Scarsdale Mom and Nutritionist, Alex Corwin


At seafood store, ask for salmon diced or chopped with skin off (as shown in picture), which allows for more surface area so fish can get extra crispy

  • Marinate salmon in Soy Vey teriyaki sauce OR olive oil and garlic salt
  • Broil on baking sheet (lined with tin foil or parchment paper) on max broil, until cooked or crispy (~10-15 minutes)

Cauliflower Rice:

1 bag frozen cauliflower rice (defrost in refrigerator during the day)
3/4c frozen peas
2 Tablespoons Coconut Aminos
1 egg, beaten

  • Sautee cauliflower rice and peas with olive oil and a sprinkle of Kosher salt in a pan
  • Add Coconut Aminos and mix through
  • While cooking, add egg
  • Continue to sauté mixture until desired texture

Chicken Lettuce Wraps
1 pound ground chicken
1 small onion (chopped small)
1 inch fresh ginger (peeled)
2 green onions (chopped)
2 pints shitake mushrooms- washed, dried and sliced
1 tablespoon minced garlic (approx 3-4 cloves)
3-4 tablespoons coconut aminos (can also use soy or Tamara if you don’t have)
3 tablespoons grapeseed or other neutral oil
1 teaspoon sesame oil
1 head butter or green leaf lettuce – washed

  • Heat oil in a wok or large pan for 1 minute
  • Add the 1 small onion and garlic and sautée 3-4 minutes until soft while stirring
  • Add a few shakes of sea salt on the onions and stir again
  • Add the mushrooms and mix with garlic and onion mixture. Add a few shakes of sea salt and stir.
  • After the mushrooms get soft, add the chicken and break up while mixing with the mushrooms and onions mixture.
  • When the chicken starts to brown add the coconut aminos and then grate the ginger
  • Add the chopped greens and continue to mix until the chicken is cooked through.
  • If needed, add more coconut aminos and salt.

Serve with lettuce wraps.

Stuffed Peppers

4 bell peppers (color optional), hollowed out and cut out the stem so you can stuff them (save stem)
1 lb of either ground chicken, ground turkey, or ground beef (all are great!)
1 tsp chopped garlic
1/2 white onion, diced
2 large carrot, diced small
1 stalk celery
1/4c Pignoli nuts (optional)
1 tomato, diced small (or you can use equivalent amount of Pomi diced tomato)
Kosher salt

  • Preheat oven to 350
  • In a medium or large pot, sauté garlic, pignoli nuts, celery, onion and carrot in a little bit of olive oil for 2 minutes
  • Add meat to pot and continue sautéing for 3 minutes, add salt
  • Add tomato to pot and continue sautéing for another 2 minutes, until meat is cooked through
  • Take the mixture out, and stuff the peppers with the mixture, close peppers with stem
  • Bake in a small roasting pan for 35 minutes (or until the peppers get soft)

Veggie-Packed Pizza Rolls

Turkey Taco Casserole

Cheesy Baked Cauliflower Tots

Tiny Taco Salads

Sweet Meatballs
1 lb Ground Beef (or turkey)
1 Egg
1/4c breadcrumbs
Salt, pepper, garlic powder
1/4c water
Marinara sauce (16 oz)
Cranberry sauce (1 can)

  • Heat marinara sauce and cranberry sauce in a large pot and mix together
  • Mix beef, egg, breadcrumbs, salt, pepper, garlic powder and water together
  • Shape mixture into meatballs and drop into sauce
  • Cover and let simmer on low for 45 min

Turkey Ricotta Meatballs

Buffalo Turkey Burgers

Turkey Meatloaf

Taryn’s Famous Chili
2 bell peppers, diced
1 large yellow onion, diced
2 packages ground turkey
1 can garbanzo beans
1 can black beans
1 can red kidney beans
1 can corn (optional)
5 10 oz. cans tomato soup of your choice
Chili Powder (optional, adds a lot of spice!)

  • Sautee peppers and onions in a large pot
  • Add garbanzo beans, black beans, kidney beans and corn, cook on medium heat for 5 minutes
  • Add ground turkey, mix everything together in pot and cook until meat and beans are cooked through
  • Add chili powder, depending on spice tolerance



Peanut Butter Protein Bites

5 Medjool dates, pitted
1c almond meal flour
1/3c unsweetened peanut butter
2 tbsp maple syrup
1 tsp cinnamon
1/3c mini dark chocolate chips (reserve until the last step)

  • Add all ingredients, reserving the chocolate chips, into a food processor and pulse until a finely incorporated meal appears.  Stop food processor, carefully fold in chocolate chips with a spatula
  • Using clean hands, roll into firm balls.   Be sure that the mix is firmly pressed together.
  • Serve immediately, or store in an airtight container for up to 3 days

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