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Healthy Dessert Recipes For Kids

We can all agree on one thing — kids like to have their desserts too. With just few ingredients- little mermaid Nice Cream and sparkle Nice cream will most deFinitely spark all kids with joy and as a bonus- they are fun to decorate turning healthy dessert making into fun family event.

Sparkle Nice Cream

Servings: 2

Time: 5 Minutes

Ingredients: 2 Frozen bananas, 100 ML Coconut Cream, 1 Tbsp Unsweetened Cashew Cream, 1/4 tsp cinnamon, small marshmallows, sprinkles and sugar stars to decorate

How To: Put all ingredients into blender, blend until smooth and creamy. Serve in kids safe bowls – decorate with little stars, sprinkles, marshmallows or any decor of your choice and have fun

Little mermaid Nice Cream

Servings: 2

Time: 5 Minutes

Ingredients: 2 Frozen bananas, 100 ML Coconut Cream, small marshmallows, sprinkles and sugar mermaids to decorate

How To: Put all ingredients into blender, blend until smooth and creamy. Serve in kids safe bowls – decorate with little mermaids, marshmallows or any decor of your choice and have fun

Dark Chocolate Snickers Cream

Do you like chocolate, taste of caramel and creamines of peanut butter? Than this is a perfect healthy dessert recipe for you. 

Servings: 2

Time: 5 Minutes

Ingredients: 1 1/2 Frozen banana, 150 ML Coconut Cream, 2 Tbsp of unsweetened cocoa powder, 2 Tbsp unsweetened peanut butter, 1 Tbsp caramel sirup, 1 Tbsp protein powder (in recipe unsweetened almond protein- feel free to use protein of your choice or leave it completely out)

How To: Put all ingredients into blender, blend until smooth and creamy. Serve in dessert glass- decorate with cocoa powder and of course you can also add more of caramel sirup on the top 

Plum Coconut Cream Bowl

Summer is nearing to the end, and fall season is approaching – bringing new seasonal fruits to the grocery stores. One of most favourite fruits this season are plums. This recipe is a fresh twist on common breakfast smoothie bowls. It is all you want a smoothie bowl to be – creamy, rich, sweet, tasty and of course super easy to make along side with a cosy feeling cinnamon gives you.

Servings: 1

Time: 5 Minutes

Ingredients: 2 Frozen bananas, 100 ML Coconut Cream, 4 plums (plum compote), more plums and cinnamon to decorate

How To: Put all ingredients into blender, blend until smooth and creamy. Serve in your favourite bowl- decorate with more plums and cinnamon 

TIP: Before freezing chop bananas into smaller pieces, for the recipes bananas were sliced in 8 pieces each to make blending process easier, that way you want need more extra Fluid and consistency will be nice and thick- also between blending mix your mixture in blender 

fried spring rolls with homemade garlic sriracha dip

Time: 2 Minutes

Servings: 6 Large Rolls

Ingredients: 

50 g shredded carrots

100 g shredded cabbage

30 ml low sodium soya sauce

2 tsp sriracha sauce

6 rice paper sheets 

2 eggs

olive oil

salt

For Garlic Sriracha Dip:

1/2 avocado

1/4 lemon (juice)

2 Tsp sriracha 

1 garlic clove

salt to your taste

6 tbsp low fat yogurt

  1. whisk your eggs, fry on pan with some oil until cooked trough
  2. put aside to cool

add carrots, cabbage, soya sauce and 2 tsp of sriracha sauce into pan, stir fry on medium heat for 2 minutes 

1.soak your rice paper into water, (one rice paper sheet at a time, otherwise they stick together) 

2. ones your rice paper is soft, carefully place on plate or any clean surface, add egg, 1/6 of egg and 1/6 of vegetables

3. roll first a lenght, than tuck in both sides and roll

 

fry on vegetable oil on medium low heat until golden crispy, or use and air fryer

Garlic Sriracha Dip

add all ingredients to blender, move to small dipping glass and add more sriracha

chinese vegetable stir fry noodles

Time: 15 Minutes

Servings: 2

Ingredients:

125 g of asian stir fry pasta

2 eggs

50 g shredded carrots

150 g shredded cabbage

30 ml low sodium soya sauce 

1/2 tbsp sriracha sauce

1 Avocado

vegetable oil (sunflower oil, olive oil)

Salt 

  1. whisk your eggs and fry them on a pan with a little bit of vegetable oil
  2. prepare your pasta following instruction on packaging – the one used in this recipe had to be soaked in hot water for 5 minutes, rinsed with cold water

Add your shredded carrots and cabbage with 1 tbsp of vegetable oil to the pan, fry for 2 minutes and add your soya sauce. Give it a good mix and fry for another 2 minutes.

Add your prepared pasta, eggs, sriracha sauce, add salt to your taste and fry for another 2 minutes while mixing all the ingredients well. Add more soya sauce and sriracha to your taste if you like to

Serving together with shrimp chips

Creamy Leek Soup

Creamy leek soup is very comforting, filled with nutritious veggies and perfect as a light dinner recipe. Served with some fresh bread with pesto, this recipe will give you that fancy restaurant feeling.

Servings: 4

Time: 20 Minutes

Ingredients:

1 large leek
1 broccoli
1 potato
150 ml Soya cream
1 low sodium vegetable stock
1 Tbsp olive oil
Water (Enough to cover all the veggies in a pot
salt (to your taste)
 
Sides:
Bread (in post: olive bread)
Pesto (in post: Black Olive Pesto, the one I got was from OLIVADA de Aragon and got it from Amazon)
 
Which pesto goes well with this soup? 
Arugula Pesto is a great pesto choice as it doesn’t overdo the taste of the soup and is on a mild side

STEP 1: Wash all your veggies, peel the potato and chop everything in smaller pieces that are easy to blend 

TIP: wash your leek and broccoli in water with 4 Tbsp of vinegar to remove all the dirt and pesticides

Preheat your pot on medium heat with 1 Tbsp of olive oil and sauté leek for 2-3 minutes while mixing with cooking spoon to release the taste of leak 

Add broccoli, potato, 1 vegetable stock and cover with water

Cook your soup on medium heat for about 15 minutes, ones your veggies are soft mix with blender or food processor. Add soya cream, salt to your taste and let simmer on low heat for 2 minutes.

And your creamy leek soup is ready, this was easy right? Enjoy your soup 🙂

Salad Meal Prep

Getting a delicious and healthy meal on a table with a bussy schedule is something most people are struggling with. This is why I love meal prepping my lunches for 2-3 days ahead, and it only takes 10 minutes twice a week. To keep me excited about each salad, I love to add different dressing and add ons – and trust me, this will make you crave salads every day.

STEP 1

SALAD BASE For 2 DAYS:

1 Small bag of spinach

1 Avocado

1/2 Lemon (juice)

1/2 Cucumber

2 Tbsp of shredded mozzarella cheese

2 Hard Boiled Eggs

How to keep your avocado nice and green for a days?

  1. Cut your avocado into smaller pieces
  2. add to a bowl with juice of a 1/2 lemon
  3. add 1/3 Tsp of salt
  4. give it a good mix- this will keep your avocado fresh for at least 2 days

Step 2:

ADD ONS

Tuna

Nuts (Pumpkin seeds, flex seeds, sunflower seeds)

Pan fried tofu

Chickpeas

Grilled chicken breast

Baked sweet potatoes

Roasted carrots

Cooked Beetroot

 

Dressings (each recipe measurements are for 1 serving)

Italian Herb dressing: 1 Tbsp balsamic vinegar, 1 Tbsp Olive Oil, 1 Tbsp Water, 1 Tsp balsamic reduction, Seasoning – Black Pepper, Dried Basil, Salt (Add seasoning to your taste)

French Dressing: 1 Tbsp White Balsamic Vinegar, 1 Tbsp Olive Oil, 1 Tbsp Milk, 1 Tsp yellow mustard, 1 Tsp Balsamic Reduction,Seasoning – Black Pepper, Salt (Add seasoning to your taste)

Lemon Dressing: Juice of 1/2 Lemon, 1 Tbsp Olive Oil, 1 Tbsp Water,Seasoning – Black Pepper, Dried Basil, Salt (Add seasoning to your taste)

Cashew Cream Dressing: 1 Tbsp unsweetened cashew cream, 1 tsp Olive oil, 2 Tbsp Water, 1 Tbsp Lemon Juice, Seasoning – Black Pepper, Salt (Add seasoning to your taste)

Vegan Caesar dressing: 1 Tbsp unsweetened cashew cream, 1 Tbsp Caper, 1 tsp yellow mustard, 1 tsp Olive oil, 2 Tbsp Water, 1 Tbsp Lemon Juice, Seasoning – Black Pepper, Salt (Add seasoning to your taste)

Sides:

Crispy bread

bread sticks

rice crackers

seed bread

 

Snacks:

fresh fruit 

nuts

dried fruit

Italian Grilled Cheese

Servings: 1

Time: 10 minutes

Ingredients:

2 slices of bread (in recipe gluten free seed bread)

Pesto (in recipe black olive pesto- basil pesto and sun dried tomato pesto are also going very well with the recipe but of course feel free to go with any pesto you have 🙂 )

Shredded Mozzarella Cheese

3 slices of Tomato

Olive Oil ( for frying on pan, when cooking in sandwich maker feel free to leave the oil out)

Salt 

Garnish: dried basil, balsamic reduction

  1. Spread pesto on both slices of bread
  2. prepare your tomato slices

On one slice of bread layer mozzarella cheese and tomato slices

Add some extra mozzarella cheese at the top- grilled cheese is never cheese enough 🙂

  1. Preheat your pan on medium high with 1 tsp of olive oil
  2.  grill from both sides until crispy

PS: if you have a sandwich maker or grill feel free to make your grilled cheese in there, in that case you can also leave the olive oil out

Top with dried basil and balsamic reduction 

Apple Pie Chia Pudding

Do you love apple pie? lets make this yummy and super healthy apple pie chia pudding which is perfect for upcoming season along side with a cup of tea or a hot lemon water. are you more a coffee person? I got you- try this: 1 shot of espresso, 150 ml warmed up oat milk (foam it up), 2 tsp of caramel sirup or Maple sirup, cinnamon to sprinkle at the top.

Servings: 1

Time: 5 Minutes

Ingredients:

150 grams of Apple Puree

150 ml oat milk

2 Tbsp chia seed

2 Tbsp Flex Seeds (I prefer to use the mashed ones/ you can also mash them in a food processor)

1/2 Tsp cinnamon 

 

Toppings: Chia Seeds, Unsweetened Granola, cinnamon, frozen berries

 

Great as a breakfast to go or even as a little sweet but healthy lunch 🙂 Using 500 ml food glass container with lid from IKEA ( name: BESTÄMMA) , zipper bag to go (just keeping the handbag safe and of course a little spoon )

Crispy Mexican Corn Fries

Servings: 2

Time: 30 Minutes

Ingredients

  •  1 whole Sweet Corn
  • 2 tablespoons cornstarch
  •  2 tablespoons all purpose flour (divided- 1 for mixture)
  •  1/2 tsp red paprika powder
  •  1/2 tsp garlic powder
  •  1/4 tsp salt
  • vegetable oil for frying (you can also use air fryer instead)
  • 150 ml water
  • Pinch salt + Fresh Parsley

 

cut your corn cob into 2-3 smaller pieces
 
 
 
 
1. stick a tooth pick into each raw
 
2. cut the corn off the cob
 
 
 
 
 
  • put all cor tooth picks into boiling water and cook for 5 minuet
  • dry on paper towel
  • cover dryer corn in 1 Tbsp of flour
  • mix cornstarch, flour, paprika, salt, water, garlic powder, water and make it to smooth paste
  • cover corn in mixture and fry in vegetable oil or in air fryer until crispy
  • take out and let access oil drip to paper towel
 
 
serve with some extra sprinkled salt, fresh parsley, squeezed lemon juice, ketchup, barbecue sauce and enjoy