941-792-9392Healthy Kid Friendly Recipes
From Dr. Lewis' kitchen to yours, checkout these dentist approved kid friendly recipes.
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Chocolate Banana Smoothie
Ingredients- - 1 cup of milk (Dairy or non dairy)
- - 2 Frozen bananas
- - 1 tbsp honey
- - 1 tbsp cocoa powder (unsweetened)
- - Whipped cream (Optional)
- - Add all ingredients to blender and blend until creamy and well combined.
- - Add whipped cream (Optional)
- - Serve immediately
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Strawberry Smoothie
Ingredients- - 1 cup plain whole milk yogurt
- - 1 cup trimmed and sliced strawberries
- - Fresh lemon juice (optional)
- - Maple syrup, agave, or honey (optional)
- - Add yogurt and berries to blender. Blend until very smooth, about 30-60 seconds.
- - Taste and add a few drops of lemon juice. 1 tsp- 1 tbsp of the sweetener of your choice. Add little by little until desired taste.
- - Serve immediately or store in an airtight container for two days in the fridge.
- - Shake well before serving. If you plan to store it, add the lemon juice
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Granola Balls
Ingredients- - 1 ½ cup old fashioned oats
- - 1/2 cup dried blueberries
- - 1/2 cup cranberries
- - 1/2 cup chopped walnuts
- - 1/4 cup mini chocolate chips
- - 1/3 cup peanut butter
- - 1/3 cup honey
- - Combine oats, blueberries, cranberries, chopped walnuts and mini chocolate chips in a bowl and mix well.
- - In a separate bowl combine peanut butter and honey and stir until smooth.
- - Pour peanut butter honey mixture over the granola mix and stir until everything is coated.
- - With wet hands, roll into balls, about an inch wide. To make them easier to roll, you can put the mixture in the fridge for 20-30 minutes to let firm.
- - Serve immediately or store in an airtight container. You can use wax paper in between layers to keep balls from sticking.
- - Enjoy
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Cheesy baked zucchini bites
Ingredients- - 1 ½ cups (7.5 oz) packed shredded zucchini
- - 1 large egg, lightly beaten
- - ¼ to ½ cup shredded sharp cheddar cheese or a blend of cheddar and Monterey jack.
- - ¼ cup panko or regular breadcrumbs
- - ¼ teaspoon dried basil or 1-2 teaspoon fresh
- - ¼ teaspoon garlic powder and salt
- - 1/8 teaspoon pepper
- - Preheat oven to 425 degrees
- - Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
- - Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is dry. You should have a little over 1 cup after squeezing out the water.
- - Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
- - Drop the mixture by tablespoons on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
- - Bake for 16-20 minutes until edges are golden.
- - Enjoy!
