Someone in our family…you know who…is going through a serious macaroni and cheese phase. It’s funny how kids get something in their heads and just fixate on it. This has happened to Kenya with tons of foods such as pizza, pasta, yogurt, muffins, cheese, even string beans (seriously, he couldn’t get enough of them) and now he’s obsessed with mac & cheese.

I’ve been having a blast coming up with fun pasta and cheese recipes and these Mac, Chicken & Cheese Bites are a tasty way to give your kids a double boost of protein. I especially love these bites because they fit beautifully in a lunch box and even little kids can easily hold them in their hands. When Kenya first saw these he asked, “What are those” and I said, “mac and cheese muffins”. “Macaroni”, “cheese” and “muffin” all in the same sentence? They were a winner before he even tried the first bite! I wonder if that means this phase will last three times as long?

Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.

Every time I turn on the “cheesy” popcorn video for Kenya to watch, he just cracks up. He loves the beginning where we pop around like popcorn kernels getting popped. Even better than watching the video for this recipe though, is making this recipe itself. Kids and adults alike will empty bowl after bowl. It’s the perfect thing to make for an afternoon snack while you play board games, watch an old movie or cuddle up and read a good book.

There has only been one other recipe that I’ve tested for weelicious — the Dark Chocolate Cupcake — that took as many tries to perfect as this recipe. It required 9 tries to make the perfect pineapple carrot muffin WITHOUT using refined sugar and here it is! I’m really excited about how they came out because not only did Kenya love them, but the final batch was gorgeous, super easy to prepare (once I got the flavor right!) and made the perfect amount of muffins for a few days worth of meals and snacks for our family. The best part, though, is that they freeze extremely well too. You can toss a bunch in a zipper bag and into the freezer and whenever you need one, just put it in your little one’s school lunchbox and it will be defrosted and ready to eat by lunchtime. Isn’t it great when a recipe actually makes life easier?!

Pineapple Carrot Muffins (Makes 14 Muffins)

1 1/4 Cup All Purpose Flour
3/4 Cup Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Butter, melted
1/2 Cup Agave Nectar
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Pineapple, chopped fine and drained well OR 1 8 oz Can Crushed Pineapple, drained well
1 Cup Shredded Carrot (about 2 Large Carrot)
1/2 Cup Walnuts, optional

1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Pour the batter into regular size, paper lined muffin cups.
8. Bake for 22-25 minutes or until a toothpick comes out clean.
9. Cool and serve.

We used these to make this recipe:

KitchenAid Precision 24-cup Mini Muffin Pan

If you grew up in Louisville, KY in the 1980’s, it was all about Friday’s. It was the one restaurant chain I could never get enough of. One of my favorite items on the menu were their mozzarella sticks. I mean, come on, who doesn’t like fried cheese? Well, your arteries, that’s who!

I don’t advocate depriving children of foods that they enjoy. I do, however, advocate, trying to find healthy spins on those foods when they are not so great for you. We made these baked mozzarella sticks for Kenya and some
friends the other day and they were a huge hit. Kenya bit into one and simply exclaimed, “cheese”! With the addition of some marinara sauce for dipping, this is the perfect snack for kids (and adults too!).

Baked Mozzarella Sticks (Makes 16 Cheese Sticks)

1 Lb. Mozzarella Cheese (not the kind in water), cut into 16 sticks or individually wrapped String Cheese Sticks
2 Eggs
1 Cup Whole Wheat Bread Crumbs
3/4 Cup Whole wheat Flour
Nonstick Cooking Spray

1. Place the cheese on a sheet tray and freeze for 1 hour.
2. Preheat oven to 350 degrees .
3. Crack eggs into a bowl and whisk.
4. Place flour in a second bowl and bread crumbs into a third bowl.
5. Roll the cheese sticks in the flour, then the egg followed by the
bread crumbs.
6. Place on a greased sheet tray.
7. Bake for 6-8 minutes (keep an eye on them to avoid over melting).
8. Serve with marinara sauce.

Years ago my husband and I went with both of our mothers to a detox spa for a “cleansing” week. Talk about a romantic vacation (my husband asked that I make it clear here that he was dragged to the spa under great duress). One could also refer to this supposed vacation as a kind of culinary torture! Although we actually felt incredible after our week of consuming nothing but liquids, the only thing I could think about every minute of each day was food! While there, we participated in several nutrition classes where the instructor suggested different foods and products for us to seek out that were high in vitamins, minerals and fiber. One of my favorite offerings were these Ryvita multi-grain crispbreads and I think that they are great for little ones, too. Most kids’ crackers on the market are made with hydrogenated oils, white flour and tons of ingredients that I can’t even pronounce, but the Ryvitas are oven-baked with whole grains, no trans fats and a distinct, crispy texture that I find truly delicious.

Kenya has really gotten into these crackers lately. Sometimes I top them with strawberry preserves or cream cheese, but more often than not, I just serve them plain. Kenya’s even been known to ask for them for dessert! OK, that’s a little odd, but not as bizarre as him still wanting to eat them way past his bedtime the other night and insisting on taking one in the bath. I let him. I’m such a sucker.

I find it close to impossible to find good cookies and chips that don’t have a pound of garbage in them. On the other hand, it’s also difficult to find cookies and chips that are healthy that kids also find yummy enough to eat. I’ve tried GoRaw products before, but now they have 6 new flavors of chips and cookies that are addictive and super healthy. With flavors like Chocolate Super Cookie, Spirulina “Super Chips” (Kenya’s favorite), Pumpkin Super Chip, “Pizza” Flax Snack, Gingersnaps, Pumpkin “Super Chips” and Original Super Cookies (my personal favorite), there’s a flavor for everyone. Made without any added sugar, oils, animal products or flour, these treats are also perfect for anyone who has allergies to gluten, wheat or nuts.

Of course I made the mistake of letting Kenya see all 6 bags of chips that I bought right before his dinner time. Major mistake. He wanted to eat from each bag….and tried! At least I knew he was eating something that was good for him, so I didn’t feel as guilty when he wasn’t as hungry for his dinner (which of course I ended up eating).

Kenya must be part squirrel or bird because he loves nuts and seeds. I love how good they are for kids, providing all kinds of valuable vitamins, minerals, fiber, Omegas and so on. I am always surprised, however, at how expensive packaged nuts and seeds can be. Next time you’re making trail mix or packing a healthy snack, why not toss in pumpkin seeds? I got the enormous bag in the picture at Whole Foods (also known as “whole wallet” or “whole paycheck”) for only $1.99. Most of the other nuts and seeds in the dry goods aisle were $5.99 or more for bags that were even smaller than mine! If you munch on a quarter cup of pumpkin seeds, also known as pepitas, you will get 46% of the daily value for magnesium, 28% for iron, a whopping 52% for manganese, 17% for protein and 17% for zinc. And since pumpkin seeds are smaller and easier to chew then almonds or cashews, they’re better for little mouths — still always make sure your kids chew all nuts and seeds thoroughly. So, forget about waiting until October 31st to enjoy this sweet and nutty flavored treat. Go on and munch away!

We’re making this Potato Chip recipe this weekend. They’re so delicious, healthy and easy!

Make sure to watch the VERY end of this one. Hilarious!

Here’s the recipe for Avocado Shakes. Enjoy and Happy 4th of July!