I’ll start off by saying that I’m pretty lucky to have kids who eat their greens. But even if I didn’t, I think this Spooky Green Smoothie would be irresistible to them. If you have a kid who avoids eating his or her greens, this drink treat (just in time for Halloween) may just be the answer to your prayers.

On a vegetable nutrition ranking, spinach is way up at the top in terms of vitamin and mineral richness. Packed with Vitamins K and A, magnesium and folate — just to name just a few — there’s no doubt why Popeye ate so much of the stuff. It gives this delicious drink a beautiful green color as well as a mild, sweet flavor that will surprise you. With the added (healthy) sweetness from banana and agave, this smoothie will be the perfect Hallo-WEE-N treat for your kids and their friends this holiday. My hope is that they like it so much, you’ll be making it year round!

Spooky Green Smoothie (Serves 4)

2 Cups Milk ( Vanilla Rice Milk is my favorite in this one)
4 Cups Fresh Spinach, packed into the measuring cup
2 Large Bananas
1 Tbsp Honey or Agave

1. Place all the ingredients in a blender and puree on high for 1 minute until smooth.
2. Serve.

I’ve had this Chocolate Tofu Pudding recipe on weelicious for a long time, but when I sat down to come up with Halloween recipes, I couldn’t resist adapting this one slightly to be a special holiday party treat. My husband and I both have fond memories of growing up eating Bill Cosby’s favorite dessert: Jell-O brand chocolate pudding. It was delicious, but full of sugar, sodium coloring and preservatives.

We wanted our kid’s to form their own chocolate pudding memories, we just wanted to offer them something more natural and healthy. That’s partly what inspired me to come up with this recipe. The best part is that you can get your little ones involved with every step. They can help put all of the ingredients into the blender, fill the pots with the delicious, rich chocolate pudding and then, make them Halloween ready by adding the “dirt”, “bugs”, “worms” and any other fun, creepy, and edible things you find. Let your kids improvise and make their dessert as spooky and sweet as they want before goblin it all up! This year, have a delicious (and healthy) HalloWEEn!

Chocolate Tofu Pudding Pots (Serves 4)

1 14 Oz Package Soft Silken Tofu (I like House Foods soft silken or Mori-Nu firm silken)
1/3 Cup Pure Cocoa Powder
1/3 Cup Agave Nectar (feel free to use a little more if you want it sweeter)
1 Tbsp Vanilla Extract
24 Chocolate Wafers (I like using Famous Chocolate Wafers)
Gummy Worms (I know, it’s candy. If you think of a healthier “worm” substitute, go for it. Or, you can leave them out altogether.)
4 Small Clay Flower Pots

1. Place the first 4 ingredients in a food processor and blend to combine.
2. Scrape down the sides of the food processor and blend again to make sure everything is incorporated.
3. Place 4 whole chocolate wafers in the bottom of the clay pots so none of the pudding goes through the hole at the bottom of the pots.
4. Divide the chocolate tofu pudding between the 4 pots.
5. Place the remaining 20 wafers in a ziploc bag and using a rolling pin, crush into small pieces resembling dirt.
6. Sprinkle the crushed wafers on top of the pots and place the gummy worms in the pots.
7. Serve.

I wouldn’t exactly call nacho cheese dip “healthy,” but considering all of the junk kids traditionally consume on Halloween, this dip will definitely give them a good protein boost to start their evening of Trick or Treating and hopefully fill their bellies with something more nutritious than candy bars.

I don’t know about your kids, but if my kids see chips and something with cheese along side it, they’re totally in! With a few black beans “bugs” thrown in for fun and giggles, it’s a Halloween recipe for success!

Buggy Nacho Cheese Dip (Serves 6-8)

2 Tbsp Butter
2 Tbsp Flour
2 Cups Whole Milk
2 Cups Cheddar Cheese, grated (8 oz cheese)
1 15 oz Can Black Beans, rinsed and drained
Tortilla Chips

1. Stir the butter and flour in a saucepan over medium heat, stirring continuously for about 1 minute or until bubbly and golden.
2. Slowly add the milk, whisking continuously and bring to a boil.
3. Simmer on low to medium heat for 10 minutes or until the mixture thickens (it should coat the back of a wooden spoon).
4. Turn off the heat, continue to stir for another minute to cool then add the cheese and stir until melted.
5. Stir in the black beans.
6. Serve with tortilla chips.

*This dip should be served warm as it solidifies when it gets cold. Reheat this dip in a sauce pan over low heat till it is warm.

One of the unfortunate things for kids with nut allergies is that they miss out on so many great recipes they would probably love, were it not for their bodies’ adverse reaction to nuts. We here at weelicious are constantly experimenting with different kinds of seeds as nut substitutes in some of our favorite nut-based recipes, so allergic kids don’t have to miss out.

I love pestos. They’re great as spreads for sandwiches, on fish or chicken, mixed with your favorite pasta or simply roasted. However, most pestos contain nuts, which obviously rule them out for kids with allergies or as something you can put in your little one’s lunch box if they attend a nut-free school. After a lot of trial and error, I found pumpkin seeds (or pepitas) to be a great nut alternative in this recipe. Pumpkin seeds seem to be everywhere this time of year — it being Halloween and all (or HalloWEEn as we like to call it here!). Pumpkin seeds have great flavor and, like the nuts they are replacing, are a great source of protein, minerals and provide essential polyunsaturated fatty acids.

Whether your kids have nut allergies or just attend a nut free school, there’s no reason they have to deprived of great taste. This Pumpkin Seed Pesto is perfect for the holidays, simple to make and simply delicious!

Pumpkin Seed Pesto (Makes about 1/2 cup)

1/2 Cup Pumpkin Seeds (pepitas), hulled
1/4 Cup Parmesan
1 Garlic Clove
1 Cup Cilantro, Parsley or Basil
1/2 Tsp Salt
1/3 Cup Olive OIl

1. If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350 degree oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
2. Place all the ingredients in a food processor and puree until smooth.
3. Serve on pasta, fish, chicken or a spread on sandwiches.

* For a dairy free version use 1/4 cup nutritional yeast and 1/2 cup olive oil (instead of 1/3 cup).

* To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months.

Some mornings I get into the rut of making my kids the same old breakfast recipes. While I’m comforted by the fact that they love what I make them (Chloe could eat egg and cheese omelettes until she is blue in the face and Kenya, as you may know from last week’s post, is obsessed as of late with museli, it can make me feel like I’m a lazy mom. The biggest issue for me is time. Between me not having a lot of it in the morning and the amount of it it takes my little ones to eat (Kenya can nurse a bowl of cereal for what seems like an eternity), I have to make things that are reasonably simple, but still loaded with as much nutrition as possible.

Recently, I added this breakfast recipe to my rotation and it has quickly become one of our new favorites. I call it Smoothie Your Way because the recipe all depends on what you’ve got sitting in your fridge or freezer or the things your kids enjoy the most. I’ve listed the basic formula for one serving, but don’t let it stop from you improvising to make it just the way your family likes it best. And since you can always change up the ingredients, you never again have to worry about getting into a breakfast idea rut. Each day can truly be your way!

Smoothie Your Way (Serves 1)

1 Banana
1 Cup Fruit (of your choice fresh or frozen such as mango, berries,
papaya, pineapple or cherries)
1/2 Cup Plain Yogurt or Kefir
1/2 Cup Milk (I like to use Vanilla Rice or Almond Milk)

1. Place all the ingredients in a food processor and puree until smooth.
2. Serve.

Potatoes can be a mom’s best friend in the kitchen. They’re inexpensive, stay fresh longer than most produce, are incredibly versatile and kids tend to love them, especially when they are mashed or in every little one’s favorite potato format: french fries. Granted, french fries come straight out of the deep fryer and as delicious as they are, are not the healthiest of choices. That’s why I love Steak Fries.

Making Steak Fries couldn’t be easier and for kids, they’re a perfect french fry substitute. Just cut your potatoes into thick wedges, give them a light coat of seasoning and pop them in the oven. In no time they become tender and light on the inside and crispy on the outside. The best part is that whether you’re serving a one year old or an 80 year old, this is a recipe everyone can enjoy. See? Your new best friend!

Steak Fries (Serves 4)

2 Russet Potatoes (you could also use sweet potatoes)
1 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Old Bay Seasoning

1. Preheat oven to 450 degrees.
2. Cut in the potatoes lengthwise into wedges.
3. Place the potatoes on a baking sheet, drizzle with oil, season with salt and Old Bay seasoning and toss with your hands until the potatoes are evenly coated.
4. Bake for 20 minutes, turn potatoes over and bake for an additional 25 minutes or until golden on the outside and tender inside.
5. Serve.

I always find it amazing how much the childhood memories of the food I ate growing up influences the way I cook now as an adult. When I was a kid, my mother would take an entire head of cauliflower, bake it, cover it with tons of grated cheddar cheese and then put it back into the oven to continue baking until it looked like a great big orange basketball. I loved the taste, but felt if I recreated it, it may look a bit overwhelming to a little kid. I think smaller pieces of roasted cauliflower with just a light sprinkling of melted cheddar has more eye appeal for little ones.

The day that I tested my version of this, I also happened to be trying out several other recipes — one being a dessert. It becomes more and more apparent to me each day that Kenya and I have similar culinary tastes, because he bypassed all the other dishes for the Cheddar Cauliflower. The best part was that he ate a third of what I made. I don’t know if it was the cheese he loved so much or the great flavor from the cauliflower, but when I get results like that, I try not to ask too many questions and just be happy he thinks it’s delicious!

Cheddar Cauliflower (Serves 4)

1 Head Cauliflower

1/2 Cup Cheddar Cheese, grated
1/4 Tsp Salt
2 Tsp Olive Oil or Olive Oil Spray to coat

1. Preheat oven to 400 degrees.
2. Cut the cauliflower into florets, place onto a baking sheet, sprinkle with olive oil (or coat with olive oil spray), salt and toss to coat.
3. Roast the cauliflower for 30 minutes.
4. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast another 3-4 minutes until the cheese is melted.
5. Serve.

Is it really possible to have a cookie recipe that doesn’t call for any sugar or butter but still produces cookies just as sweet and delicious as the ones you’re normally used to eating? Well, not only are these treats incredibly easy to make — even for moms that rarely bake — they’re nutritious and tons of fun for kids to get involved in making. The dates and bananas add a rich sweetness to every bite and the toasty oats give these cookies a crispy texture. And if you prefer bars to cookies, it’s easy to convert this recipe.

When I whipped these up with Kenya last week, he totally got into it by helping me smash the bananas, toss the remaining ingredients into the mixing bowl and then by trying to eat as much of the dough as possible before it hit the cookie sheet. Since there are no eggs in this recipe, I didn’t worry about letting him chow away. After all, you only get to be a kid once and eating cookie dough is part of the fun of baking!

PS You have to freeze a few of these. The kids go crazy for them right out of the freezer!

Banana Oat Chocolate Chip Cookies (Makes 30 Cookies)

3 Bananas (preferably ripe or spotty bananas)
2 Cups Old Fashioned Oats
1 Cup Dried Dates, pitted and chopped
1/4 Cup Oil
1/2 Tsp Cinnamon
1/2 Cup Chocolate Chips, Walnuts or Raisins
1/4 Tsp Salt

1. Preheat oven to 350 degrees.
2. Mash bananas in a bowl, and mix in the remaining ingredients.
3. Allow the mixture to sit for 10 minutes.
4. Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.
4. Bake for 25 Minutes.
5. Cool and serve.

** To make into bars – place dough in a greased 7×11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.

**To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months.

One of the greatest pleasures in my life is getting to cook with my kids (thank goodness it’s also what I do for a living). Having said that, there are certain recipes that are more appropriate for certain age groups than others. Since I’ve got two young children, cooking activities that don’t require the stove are a huge bonus, especially when I’m trying to get both kids involved in the same task at the same time. There was definitely a mess to clean up when we were finished making these Coconut Peanut Butter Balls, but it was totally worth every minute.

While Chloe was busy licking spoonfuls of peanut butter, pressing her tiny fingers into the coconut on the plate and saying “snow,” Kenya was focused on rolling the peanut butter oatmeal mixture into balls. Halfway through he decided to improvise and said, “look Mommy, now they’re logs!” I looked down at his creation, then up at him and said “Kenya, you’re a genius!” Maybe that was a little too much praise for a kid just having some fun with food, but to a mom always trying to come up with new and exciting recipes for kids to eat, it was an inspired idea.

But the best idea is cooking with your kids. No matter what you make, the experience is always delicious.

Coconut Peanut Butter Balls (Makes 40-50 Balls depending on the size)

1 1/4 Cup Old Fashioned Oats, ground in a food processor
1/2 Cup Peanut Butter (you can also use almond, cashew or sunflower butter)
1/2 Cup Honey
1/2 Cup Coconut Flakes, unsweetened

1. Place the oats in a food processor or blender and pulse until finely ground.
2. Stir the peanut butter and honey in a bowl until thoroughly combined.
3. Add the ground oats and continue to stir until thoroughly combined.
4. Using 1 tsp of the mixture at a time (I like to use a mini ice cream scooper or a spoon), roll into balls or logs (Kenya’s idea).
5. Place the coconut in a separate bowl or plate and roll the balls or logs in the coconut to completely cover.
6. Serve.

**Freezing: place balls on a sheet tray and freeze for 30 min. Remove, place in a ziploc bag, label and place back in freezer. Can be frozen up to 3 months.

Open my refrigerator and you will always find a big bowl of hard boiled eggs. Every Sunday when I come home from the farmer’s market I gently place a dozen organic, vegetarian-fed eggs into a pot of water and less then 15 minutes later I’ve got a high protein food everyone in the family enjoys.

Nothing to eat for breakfast? Hard boiled egg! Lunch? Egg Salad Sandwich! Dinner got you stumped? Sliced eggs on your Chopped Salad! Whether you’ve got a baby starting on egg yolks as a first food or mommy is simply watching her weight and in need of a protein boost from an egg white, it’s a food that satisfies your tummy and wallet. After all, a 25 cent snack that will last up two weeks in the refrigerator (if they stick around that long) is right up my alley. Follow these simple steps to making the perfect hard boiled egg and you can’t go wrong!

The Perfect Hard Boiled Egg (Makes 1 Dozen Eggs)

1 Dozen Large Eggs, white or brown

1. Place the eggs in a large pot and cover with cold water.
2. Bring the water and eggs to a boil and then turn off the heat.
3. Allow the eggs to remain in the hot water for 12 minutes.
4. Poor off the hot water and cover eggs with cold water and a handful of ice (this stops the cooking process).
5. Drain, cool and serve.