Kids can make this from start to finish. Check out Matteo’s video review below 🙂
We’re a little bit addicted to this super fast and super easy stovetop “grilled” kale. Breakfast, lunch, dinner or snack…. we’ll eat this anytime!
It’s similar to oven roasted kale chips (although here you get a pleasing mixture of crispy and softer, sautéed bits), but sooooomuch faster because there’s no need to heat the oven up. Since we first started making kale this way a few months ago, we’ve been making it at least a few times a week and the kids are able to make it from start to finish. 🙂
Everyone loves smoothies! They’re super quick to make when you keep basics on hand, and they’re wonderfully portable for when you’re in a rush to get out the door (we’re always in rush on school mornings). Lately we’ve been making a big batch for breakfast and refrigerating the leftovers for an after school snack. I’ve also started adding smoothies to the lunch box this year (cleaned up, recycled small Odwalla containers work perfectly). As school lunch periods get shorter and shorter (don’t get me started!), this seems to be something my kids can successfully eat (along with a few other tidbits) in the teensy amount of time allotted for lunch.
If you start searching around for smoothies on the internet you’ll find tons of info– recipes, special containers, little tips and tricks. So…. to the collective oeuvre of smoothies out there I add our list of favorites with an international twist.
Mango lassis are by far the most requested smoothies in my house. We all love the creamy, sweet mango flavor, but that pinch of cardamom is what makes it special. For kids who insist they don’t like spices — this is a good place to start. Here’s our previous post with the recipe.
We saw this recently on The Kitchn and wanted to test it for ourselves. I was dubious — could frozen bananas in the food processor be anything but “frozen bananas in the food processor”? Turns out this is surprisingly ice cream-like while being healthy, easy and most importantly, super FUN. This could never replace honest-to-goodness ice cream, but it guiltlessly satisfies a sweet tooth and is a handy dessert to pull out of your pocket when your favorite vegan comes calling.
Just Banana Ice Cream (adapted from, The Kitchn)
- Slice and freeze ripe bananas 1-2 hours, or until solid. One banana per person is more than enough.You may not believe it, but it tastes quite rich so a small scoop is all you need.
- Blitz the frozen banana slices in a food processor adding other flavors if you like — maybe a spoon of peanut butter, a drizzle of chocolate sauce or honey or a splash of vanilla. (I think Ria would go for Nutella). Just keep pulsing until the banana starts to look crumbly, then smooth. Test with a spoon to see if it scoops like ice cream. If not, pulse it a little more.
- You need make this right before you want to eat it and serve it straightaway. It’s not one to make ahead.