Download 365 Foods Kids Love to Eat: Fun, Nutritious and Kid-Tested! by Sheila Ellison PDF

By Sheila Ellison

An entire consultant to chuffed, fit mealtimes the following it is-the cookbook mom and dad were looking forward to, packed with rigorously selected, nice tasting, good-for-you, kitchen-tested recipes that attract the full kin, particularly the youngsters! inspire fit attitudes towards nutrients and lifetime, healthy consuming behavior with 365 meals children like to consume! ideal for busy mom and dad and child-care services ''A publication with the entire goodies.'' -Daily information ''As a mom and pediatrician, i've got stumbled on this booklet to be choked with healthy recipes that children quite like! A needs to for an individual who has the satisfied and infrequently perilous task of feeding children.'' --Joan Slackman, MD ''Parents with young ones who hate all foodstuff (except fortunate Charms) will clutch this publication to their breasts with gratitude.'' --Fresno Bee

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Additional info for 365 Foods Kids Love to Eat: Fun, Nutritious and Kid-Tested!

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Cover and bake for 30 minutes. Mash with a fork before serving. The rest of the family will enjoy this dish also—just leave out the mashing part! 365 Foods_3rd print 2/27/06 11:49 AM Page 15 spinach cheese bake Ages: 8 months and up Ingredients 1 ⁄2 cup cooked spinach 1 cup cooked mashed potato 1 tablespoon grated cheese 14 Directions Preheat oven to 350°F (180°C). Wash spinach thoroughly and discard the stems. Place spinach leaves in a saucepan with very little water and cook 5 minutes. Drain and then puree.

Strain into a clean shallow dish. Place in the freezer and allow to partially freeze (3–4 hours). Remove dish from freezer and break icy pieces into flakes with a fork. Return to freezer. Repeat the breaking up process several times until the mixture has the consistency of loose ice crystals. Beat egg white until it holds its shape then fold into granita. Serve in chilled glasses and top each one with a sprig of mint leaves and a twist of lemon rind. Yield: 6 servings. 365 Foods_3rd print 2/27/06 11:49 AM Page 36 34 sun tea Ingredients 3 tea bags (caffeine-free fruit or herbal teas are best) 1 gallon glass jar Honey or sugar to taste Flavorings: Crushed mint leaves Thin lemon slices Cinnamon stick Cloves Directions Fill the jar with cold water.

Do not over cook. Cool before slicing. Yield: 2 loaves. Note: Young food tastes need shaping. Dr. Story of the University of Minnesota School of Public Health suggests offering children as many nutritious choices as possible, serving sweets sometimes but never as rewards or bribes. Children can learn to eat well. 40 Ingredients 21⁄4 cups unbleached flour, sifted 1 teaspoon baking powder 1 ⁄8 teaspoon salt 1 teaspoon baking soda 1 ⁄2 cup butter 11⁄4 cup sugar 2 beaten eggs 365 Foods_3rd print 2/27/06 11:49 AM Page 44 41 zucchini bran muffins Ingredients 2 cups bran cereal 1 cup shredded zucchini 3 ⁄4 cup milk 1 egg 1 ⁄2 cup sugar 1 ⁄3 cup vegetable oil 11⁄2 cups unbleached flour 2 teaspoons baking powder 1 ⁄2 teaspoon each ginger and cinnamon Directions Preheat the oven to 375°F (190°C).

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