Last updated : Tuesday, September 1, 2009

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Healthy Lunch Box Recipes

From green veggies to good-for-you fruits, many kids cringe at the sight of anything healthy. But you don't have to load up their lunch with sugar in order for them to savor it! All you need to do is create a meal that's both kid-friendly and nutritious. iMag went to the Children's Cooking Expert, Cricket Azima to get her favorite healthy  recipes. Your kids will give them an "A+"!

Recipe 1: South African Pumpkin Fritters

Provided by the cookbook, "Everybody Eats Lunch."

Ingredients:

Makes 4 Servings (about 16 fritters)

1, 15 ounce canned pumpkin
1/2 cup flour
1 egg, beaten
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1/2 teaspoon ground cinnamon

Directions:

1. In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.

2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.

3. Drop spoonfuls of mixture into pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side. Cook in two batches.

4. In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.

Recipe 2: Panzanella Bread Salad

Ingredients:

Makes 8 Servings

1/2 medium loaf whole-wheat country bread
1/2 pound fresh mozzarella
4 small tomatoes
4 stalks celery
1 cucumber
1 green pepper
1 red pepper
1 red onion
1 small bunch fresh basil
olive oil (to taste)
Balsamic vinegar (to taste)
Salt and pepper (to taste)

- If you want to add some protein: add a 1/2 cup diced salami, diced pepperoni, canned tuna, or white beans as a tasty addition to this dish.

Directions:

1. Tear (or cut) the bread into large cubes and place in a large mixing bowl.

2. Dice the mozzarella, tomatoes, celery, cucumber, peppers, and onion. Add them to the bowl of bread.

3. Tear the basil into small pieces and add to the bowl.

4. Add the olive oil, balsamic vinegar, salt, and pepper to the bowl, a little at a time, until the desired taste is achieved. Mix the dressing into the bread salad well and eat.

For more great kid-friendly food recipes check out iMag's Food Section. And for more advice from Cricket check out her Web site, www.thecreativekitchen.com. 

Cricket Azima is a dynamic professional chef who specializes in cooking for and with children. Her interactive children's cookbook, "Everybody Eats Lunch," was published by Glitterati Inc., in May 2008. As the Food Editor of KIWI Magazine, a bi-monthly family magazine focused on healthy and organic living, Cricket focuses her column on international recipes and food-related culture. She also serves as the Family and Children's editor for "The Nibble," an online magazine about specialty foods. She is a graduate of Boston University and Peter Kump's New York Culinary School (now, The Institute of Culinary Education). 

 

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