Bitchin’ Dietitian: Biting Off Just Enough to Chew is a blog by Jennifer K. Reilly, R.D., L.D., a busy mom raising three young vegan children. She believes that “healthy eating should be hip, simple, and fun.” She’s co-authored The Cancer Survivor’s Guide: Foods that help you fight back! with Dr. Barnard. She has also assisted in writing nutrition textbooks, video scripts, cookbooks, and has developed countless quick and easy healthy recipes.
Kid Friendly Breakfasts, Lunches, and Snacks (PDF) was developed by Dr. Pam Popper, a nutritionist and the executive director of The Wellness Forum. She is also founder of The Wellness Forum Foundation, which offers programming in schools designed to improve children’s health and well-being through better nutrition.
Plant-Based Health: Healthy Food for Kids
Katherine Lawrence, a PCRM Food for Life cooking class instructor, makes a delicious bean dip and fruity quinoa yogurt. Both would be great for a lunchbox or after school snack.
In Healthy Kids, author Marilu Henner shows you how to create a healthy, balanced lifestyle for your kids and how to make the transition for dairy-, fat-, sugar, and chemical-laden foods to the vibrant, natural, nourishing foods we were all meant to eat. Here are a few of her favorite recipes:
Oatmeal Banana Blast
2 1/2 cups water
1 1/2 cups rolled oats
1 tablespoon organic mashed banana
1 tablespoon vanilla soy yogurt
1 drop of vanilla extract
Bring the water to a boil in a medium pot and add the oats. Cook 5 minutes, stirring occasionally. Put in a bowl and stir in the mashed banana, soy yogurt, and vanilla.
Gabbin’ Gabby’s Granola Smoothie
1 1/2 cups vanilla soymilk
1/2 cup granola
1/2 cup vanilla soy yogurt
1 organic frozen banana
4 to 6 ice cubes
Put all ingredients into a blender and blend until smooth.
Sydney’s Simply Super Fruit Salad
1/2 cup plain soy yogurt
1 tablespoons Nayonnaise
1 1/2 tablespoons maple syrup
4 large organic lettuce leaves
2 medium organic plums
1 large organic apple
1 medium organic pear
2/3 cup seedless organic red grapes
2 tablespoons chopped walnuts
Ground cinnamon to taste
To make the sauce, in a small bowl, use a spoon to blend the soy yogurt, Nayonnaise, and maple syrup. Set aside. Line each of 4 small bowls with a lettuce leaf and set aside. Cut each plum in half, remove the pit, and cut each half into 6 pieces. Cut the apple and pear into quarters and remove the stems and seeds. Cut each quarter into 4 pieces. Put equal amounts of fruit in each serving dish. Toss and top the fruit with the soy yogurt sauce. Sprinkle each with 1/2 tablespoon walnuts. Sprinkle with cinnamon and serve.