Handstand Kids

Tag Archive for healthy eating

Fabulous Fruit Salads

Summer recipes make Handstand Kids think of fresh bright colors and sweet fruits! While vegetables may be a hard sell at your table, these summer fruit salads will be gobbled down in no time!

This Fruit Salad with Vanilla Yogurt from All Recipes.com is a smooth, creamy treat.

If you’re the type that forgets about avocado as a fruit, this Avocado Fruit Salad from Southern Living will definitely remind you!

What are your favorite summer fruit recipes? Share them with us on our Facebook and Twitter pages!

Summer Soups

Cold weather makes you want to warm your bones with a warm hearty soup, but did you know that you can also quell your hot weather cravings with a cold refreshing version? Handstand Kids love these three recipes, try them out for yourselves in the hot days to come!

This White Gazpacho Soup from SimplyRecipes.com uses some unique ingredients!

Avocado Soup from Startcooking.com is a snap to make!

Emeril Lagasse loves this refreshing Summer Fruit Soup from FoodNetwork.com!

If you plan on making any of these soups, make sure to post pictures to the Handstand Kids Facebook and Twitter!

 

Outdoor Meals

We’ve talked about getting outdoors and playing outside, but Handstand Kids just can’t stay out of the kitchen! The following recipes can be made and eaten outside – what an awesome day for your kids!

You can’t go wrong with Ants on a Log. The crispy celery in contrast to the smooth peanut butter is always a crowd pleaser but eating it outside sets the mood for a fun day of outdoor play! Kraftrecipes

Salad sticks are yummy and good for you. Make sure you help your kids safely remove the food from the sharp skewers to avoid injuries. via SnackGirl

No outdoor meal is complete without Smore’s. Use a fire that is smoldering, not burning and make sure that you keep a close eye on the little ones as they toast up these tasty treats! via Kidscooking

Do you have a favorite recipe for making outdoors? Be sure to post pics to the Handstand Kids Facebook and Twitter!

 

Fit and Fun for the Summer!

Summer sun can mean lots of outdoor lounging, but don’t let the light go to waste! Take this time to encourage your kids to get moving in the fresh outdoor air. Recent studies from CBC News show that children may be more physically active when their friends run and jump more. That means getting a gang together to engage in some activity will encourage them to be more active on a regular basis. Kids in peer groups that included others who were physically active were six times more likely to change their activity levels. Swimming, roller blading and skateboarding are a few fun group activities to get your kids’ energy levels up but why not play these fun biking games from Family Fun to put a little excitement into biking?

TIGHTROPE TOLLBOOTH

Using the side of a piece of sidewalk chalk, draw a 3-inch-wide, 50-foot-long chalk line on the sidewalk or driveway and challenge bikers to keep both wheels on the line at all times. Up the ante by giving each rider a penny and placing an empty soup can near the line’s midpoint. The player who can drop the penny in the can and successfully complete the course is king or queen of the road.

RIDE THE LINE

Draw a 3-inch-wide, 50-foot curving line and use a stopwatch to time riders. The rider who can stay on the line and complete the course the fastest wins.

After all of that activity, you’ll want to make sure that they stay refreshed and hydrated. Handstand Kids love the outdoors, but they’ll always find their way back to the kitchen. Try making this fun summer recipe from the Handstand Kids Chinese Cookbook with them in between play times!

 

Year of the Monkey Mango Smoothies

Ingredients

6 ounces silken tofu, drained

1 medium banana, peeled and cut in half

1 mango

1/4 inch fresh ginger root, peeled and grated (optional)

2/3 cup soy milk

1 tablespoon honey

4 ice cubes

Tools

Cutting board

Knife

Measuring cups

Measuring spoons

Fine grater

Blender

Tall drinking glasses

Instructions

1. Cut the mango by placing the mango with one flat side resting on the cutting board. Slice the mango lengthwise along the flat side next to the seed. Turn mango over and repeat on the other side. You will have 2 halves of the mango with pulp inside. Carefully cut lengthwise through the mango pulp down to the skin, being careful not to cut through the skin. Turn sideways and cut lengthwise again until you have a cross-hatch pattern. Turn the mango inside out using your thumbs to press the pulp outwards. Carefully slice out the diced pulp by cutting between the cubed mango pulp and the skin. Discard the skin and seed.

2. Place banana, mango, tofu, soy milk, and ginger, if using, into the blender. Blend on medium speed for 30 seconds.

10. Add the honey and ice cubes and blend again until smooth.

11. Pour into 2 frosty tall drinking glasses. Enjoy!

Alternative

Add 2/3 cup plain yogurt if tofu is not available.

Got a favorite summer activity? Post a picture of you and your kids getting physical to the Handstand Kids Facebook and Twitter!

 

Veggies and Fruits!

Although our Handstand Kids love veggies, its no secret that parents are always looking for ways to encourage this particular food group into the diets of little ones. However, the Culinary Vegetable Institute in Milan, Ohio, has come up with a program titled “Veggie U” that has already helped many young children discover how exciting and tasty vegetables are!

Veggie U’s mission is to promote the well-being of children through a healthy lifestyle, with a focus on making wise food choices. Kids learn how food grows and participate in activities that help them develop a familiarity with healthy food. The program was created by educators, physicians and nutritionists, visit www.veggieu.org for more information and to see if a program is available near you!

In order to ensure that your kids get a full serving of fruits as well as veggies, whip up one of the delicious Handstand Kids Smoothies as a delicious snack!

Some Of Our Biggest Fans

You may have seen us post two terrific photos of Noah and Nathan earlier today!  We’ve got them here for you again, plus a bit more about the dynamic duo!

Noah and Nathan received our cookbook kits from their amazing mom for Chanukah this year and have been cooking up a storm since!

Noah is 9 and loves making the Bean & Cheese Burrito from our Mexican Cookbook Kit!

Nathan is 7 and he prefers our Italian cookbook kit and making lasagna!

When the brothers aren’t cooking from our Handstand Kids cookbook kits, they love to make mom’s specialty, “Pasta alla Mama,” which is pasta with cottage cheese, a little butter and parmesan cheese!

Keep cooking, chefs!

Celebrating Cinco de Mayo!

Cinco de Mayo is a celebration to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla. Although it is not a day to celebrate Mexico’s independence, you and your kids can show your spirit by partaking in some festive Quesadillas from the Handstand Kids Mexican Cookbook.

Ingredients

4 8 or 10-inch flour tortillas

2 cups shredded Monterey Jack or Mexican blend cheese (queso)

½ cup salsa

½ cup guacamole (optional)

¼ cup sour cream (optional)

1 cup cooked veggies (pick the ones you like, including onion, mushrooms, bell peppers)

 

Tools

Knife

Large nonstick skillet

Measuring cups

Spatula

 

Instructions

  1. Place the tortillas flat and sprinkle ½ cup queso and ½ cup cooked veggies on half of each.
  2. Fold the tortillas in half to cover the queso.
  3. Place the tortillas in the large skillet and cook over a medium-high heat until one side is lightly browned (about 2 to 3 minutes).
  4. Use the spatula to flip the tortillas and cook the other side until lightly browned and the queso has melted. Remove from heat.
  5. Cut into triangles and serve with salsa, guacamole and sour cream.

Enjoy!!

Healthy Summer Snacks

The summer’s heating up which means you’ll need to cool down! If you’re dying for a treat try and keep them light but healthy so you can recharge! Stay kid friendly with some of these tasty snacks below!

 

Carrot-Ginger Dip from Familyfun.com is great for dipping carrot sticks and cucumber slices or even spread on whole grain bagels!

This Tropical Strawberry Smoothie from AllRecipes.com will quench your thirst and is made with healthy yogurt, not fatty ice cream!

A simple Cool Beans Salad from Nick Jr.Com is easy to make by tossing together!

 

What summer recipes keep you fit and full? Be sure to post them on our Facebook wall!

Celiac Awareness Month

We’ve talked about Celiac Disease and gluten free diets in another post, but did you know that May is totally devoted to Celiac Awareness?? This month we hope we can serve you up with great gluten free recipes, resources and tips and tricks!

To start, we’d love to share a gluten free dessert from the newest addition to our Handstand Kids series, Baking Around the World!

And don’t forget, all of the Passover desserts we share with you a few weeks ago, just so happen to be gluten free as well! Take a look back here!

Enjoy! If you have any gluten free tips, be sure to share them on our Facebook wall!

Arleen Makes a Mean Cupcake

As you already know, Arleen Scavone, of Sweet Arleen’s, is our Celebrity of the Month. We absolutely love Arleen and are thrilled that she’s contributed such delicious recipes to our newest cookbook kit, Baking Around the World. We hope to see everyone at the launch party at her storefront this weekend!

Enjoy this recipe from the new cookbook, in the meantime!

Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

Level 3, Makes about 20 cupcakes

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter (1 stick), softened at room temperature
  • 1 ¾ cups granulated sugar
  • 3/4 cup creamy peanut butter
  • 3 eggs
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 jar of strawberry jam

Tools

  • Measuring cups
  • Measuring spoons
  • 3 large bowls
  • Whisk
  • Electric mixer or hand mixer
  • Rubber spatula
  • Spoon
  • Lined cupcake pans or baking cups
  • Melon baller

Instructions
1. Preheat oven to 350 degrees.
2. Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
3. Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
4. Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
5. Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
6. In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
7. Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
8. Add the sour cream mixture to the bowl and mix until combined.
9. Using rubber spatula, scrape down sides to make sure there are no lumps.
10. Add remaining flour mixture and mix until smooth.
11. Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
12. Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
13. Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
14. Fill the holes with the strawberry jam. Cover tops of cupcakes with Peanut Butter Frosting.

Peanut Butter Frosting

Ingredients

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons butter, softened at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream

Tools

  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Electric mixer or hand mixer
  • Sifter
  • Rubber spatula

Instructions
1. Place the butter, vanilla, salt and peanut butter in a large bowl and beat with an electric mixer or hand mixer until combined.
2. Use the sifter to place powdered sugar into the large bowl. Beat with mixer until there are no lumps.
3. Use the rubber spatula to scrape the sides of bowl, stirring any lumps until smooth.
4. Slowly mix in heavy cream until just combined. If you stir the icing too much, it will turn grainy and separate.
5. Spread frosting on cupcakes and serve!

Alternative: For those with nut allergies, try this recipe with sunflower seed butter. For a healthier alternative, use strawberry jam as frosting.

Enjoy!!