This is some of the most fun I’ve ever seen Kenya have making a recipe because he was totally in charge. He literally got to build his meal from the ground up. It’s normally not tough to persuade kids to eat pizza, but letting them make it their own way is a big step towards empowering them. Since all of the steps in making these Mexican Fiesta Pizzas are kid friendly (besides putting them in the oven), Kenya was able to make his the way HE liked it (important for kids who tend to like things their own way). I’m not going to tell you that his final product looked as pretty as the picture above, but Kenya ate every last bite and enjoyed every minute of the process. To me, a kid can’t have a better experience than that in the kitchen.

Mexican Pizza (Serves 4)

1 Lb Pizza Dough (whole wheat, white or Weelicious whole wheat dough)
1/2 Cup Salsa, I used chunky mild
1 Cup Mexican Cheese Blend (Mozzarella, Cheddar and Monterey Jack, grated

Toppings before baking: sliced black olives, scallions, black beans, sliced tomatoes

Toppings after pizza cooks: sour cream, lettuce

1. Preheat oven to 450 degrees.
2. If using prepared dough, leave the dough on the counter until at room temperature.
3. Cut the dough into four equal pieces and using your hands, shape into individual pizza circles.
4. Place on a parchment or Silpat-lined baking sheet and cover each pizza with salsa, cheese and desired toppings.
5. Bake for 15 minutes.
6. Serve.

I try to shy away from creating recipes for weelicious that may come across as being too gourmet or adult (for lack of a better word) for kids. Part of the reason for that is because a lot of parents I know don’t think their kids will like foods that seem too “grown up” and so they don’t even bother trying to see how their kids will like them. I’m not talking about having a go at getting your kids to eat buffalo for dinner, but the occasional recipe outside of their comfort zone can be really fun, refreshingly delicious, and, who knows, maybe a new family favorite.

I’m always a bit shocked when I encounter kids who love olives, but when you think about it, what’s not to love? Their lightly salty, briny flavor can be addictive for some people and when the pits are removed, they’re perfect for packing into a school lunch or making into a spread (or tapenade) like this one. There are tons of variations on tapenade that I’ve tried throughout the years, but I added some grated parmesan to this one knowing that the addition of cheese will sell almost anything edible to my son. As per usual, I let Kenya help me measure out the ingredients, whiz them together in the blender and then spread it on bread with cream cheese for his school lunch. But the real surprise was what a big hit it was with my wee one. I couldn’t believe how much Chloe loved this recipe from her first bite. In fact, you can watch her introductory taste here.

Whether you’re serving this to adults on toast points for a get together, to your big kid as a spread on a sandwich or to your one year old as baby food, I find it’s an uncommon treat that everyone will love.

Wee- Tapenade (Makes 1 1/2 Cups)

1 1/2 Cup Pitted Kalamata Olives (or 1 12 oz. jar, drained)
1/2 Cup Parmesan Cheese
2 Tbsp Olive Oil
1 Garlic Clove
6 Fresh Basil Leaves
1 Tbsp Lemon Juice

Serve with Bread, Toast or Crackers

1. Place all the ingredients in a food processor and puree until smooth.
2. Spread on toast points, crackers, or on a sandwich and serve.

When I was a kid, one of my friend’s mom’s made nachos every time we came over after school. It wasn’t something I would get at home, so it was always a special treat that was really fun to eat. I loved pulling each chip from a pile that was covered in melted cheese, beans, guacamole and jalapeños. Even though nachos seem like an unhealthy food, made responsibly with baked chips (versus fried), good cheese and fresh veggies, it’s actually quite the opposite. You get protein from the beans and cheese, vegetables in the form of avocado, salsa and olives, and a carbohydrate from the chips. The best part is that you can tailor this recipe to your family’s liking by adding their favorite toppings. Whether you make these as an after-school treat, for a special dinner or even for a party, nachos are always a big winner!

Nachos (Serves 6)

1 Bag Tortilla Chips (I used 1/2 baked blue corn & half white corn)
2 Cups Cheese (I used a Mexican blend cheese which is a blend of Monterey jack, cheddar and queso blanco)
1 15oz Can Black Beans, drained and rinsed
Accompaniments: Sour Cream, Guacamol-Wee, Salsa, Sliced Black Olives

1. Preheat oven to 350 degrees.
2. Place 1/2 of chips in an oven safe dish or on a cookie sheet.
3. Cover with 1/2 of the cheese and beans.
4. Cover with the remaining chips, cheese and beans and bake for 10-15 minutes or until cheese is melted over chips.
5. Top with guacamol-wee, sour cream, salsa and or olives.
6. Serve.

Cherry tomatoes are finally on the scene again at our local farmer’s market….and in our garden, too! I’ve been waiting for weeks for them to be ripe enough to pick. Some people in our family are not as patient as I am though. I can’t tell you how many times I’ve heard, “look Mommy, a green one!” only to turn to see my 2 1/2 year old with a freshly plucked, unripe tomato in his hands! It’s basically taken us the past 6 weeks to teach Kenya to leave the green cherry tomatoes alone and wait for them to turn the deep red color that makes them sweet and bursting with flavor.

Since two of Kenya’s more recent food obsessions are olives and cherry tomatoes, I decided to combine them in this heavenly summer pasta salad. When you roast the tomatoes, it makes them even sweeter. When I showed Kenya the finished recipe he said “look Mommy, red ones.” Finally he’s getting it!

Roasted Cherry Tomatoes & Olives on Bowties (Serves 4)

1 Pint Cherry Tomatoes
1 Tbsp Olive Oil
1 Tsp Fresh Thyme, chopped or 1/4 Dried Thyme
1 Clove Garlic, minced
1/2 Tsp Salt
1/3 Cup Kalamata olives, pitted and halved
8 oz Farfalle (Bowtie) Pasta (about 1/2 a bag or box)
1/4 Cup Parmesan Cheese

1. Preheat oven to 400 degrees.
2. Toss the first 5 ingredients together on a sheet tray to coat the tomatoes.
3. Bake for 25 minutes or until tomatoes are starting to burst.
4. While the tomatoes are baking, cook the pasta in salted water according to the package directions.
5. Combine the tomatoes, pasta, olives and cheese and toss to combine.
6. Serve.

Kids may turn up their noses at a lot of foods, but rarely do you see them get finicky when it comes to pasta. One of the major bonuses for parents is that pasta is inexpensive, versatile and keeps well in the fridge. I like pasta because you can add an endless variety of meats, vegetables, and sauces to it and still give your kids a well-rounded meal.

Recently, I’ve been trying to come up with yummy lunch box recipes and this pasta “hero” is fantastic. I was inspired by one of those gorgeous, layered submarine sandwiches that you get from a deli, but this spin on the classic substitutes pasta for the bread and is SO much easier for little mouths to navigate since everything is bite-sized.

Kenya’s eyes got wide when I opened his bento lunch box and he saw all the beautiful colors and shapes this dish contains, and of course, one of his favorites, pasta. I designed this recipe to feed 6-8 people because once your brood sees how incredible it looks, everyone is going to want their own bowl!

Pasta Hero (Serves 6-8)

16 Oz Box Whole Wheat Fusilli
1 1/2 Cup Ham, Turkey, Salami or any of your favorite cold cuts, cut into thins strips or cubes
1 Cup Monterrey Jack, shredded or cubed
1 Cup Garbanzo Beans
3/4 Cup Pimentos, diced
3/4 Cup Olives, chopped
2 Tbsp Olive Oil
2 Tbsp Red WIne Vinegar
1 Tsp Italian Herbs, dried
1/2 Tsp Salt
1 Tsp Dijon Mustard

1. Cook pasta according to package directions.
2. Strain and rinse with cold water. Place pasta in a bowl.
3. Add the meat, cheese, garbanzo beans pimentos and olives to the pasta.
4. Whisk the remaining dressing ingredients in a bowl to combine.
5. Pour the dressing over the pasta salad and toss.
6. Serve.