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!
BREAKFAST RECIPES
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
Maple-Sweetened Banana Muffins
Sweet Spinach Muffins with Banana
DINNER RECIPES
Salmon (2 ways) and Cauliflower Rice
Recipe by Scarsdale Mom and Nutritionist, Alex Corwin
Salmon:
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)
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
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
DESSERT RECIPES
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