Top 4 Healthiest Kid Recipes

Children under eight years should have 2-4 1/2 servings of vegetables each day. Why? Deeply colored veggies are high in antioxidants that keep brain cells strong and healthy.

But we know getting them to eat their veggies can be easier said than done. That’s why we’ve cooked up four recipes to help your child develop healthy eating habits for life.

  • 2 pounds sweet potatoes, peeled
  • 2 tablespoons Wild Harvest Organic Extra Virgin olive oil
  • 1 teaspoon Essential Everyday garlic powder
  • 1 teaspoon Essential Everyday paprika
  • 1 teaspoon Wild Harvest sea salt
  • 1/2 teaspoon Wild Harvest Organic black pepper
  1. Heat the oven to 400˚F.
  2. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
  3. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
  4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

  • 1 pound Essential Everyday penne pasta
  • 1 cup Wild Harvest Organic milk
  • 1 pound Essential Everyday shredded cheddar cheese
  • 1/2 head cauliflower, cut into florets
  • 1/4 cup Essential Everyday parmesan cheese
  • 3 tablespoons chopped flat-leaf parsley
  • Salt and pepper to taste
  • 1 tablespoon melted Wild Harvest Organic butter
  • 1/2 cup Essential Everyday bread crumbs
  1. Preheat the oven to 350°F.
  2. Bring salted water to a boil and cook the pasta until al dente.
  3. Steam the cauliflower until soft, about 10 minutes. Transfer to a blender along with a few tablespoons of the steaming liquid. Puree the cauliflower, adding more steaming liquid to thin the puree if necessary.
  4. In a medium size casserole dish, combine the pasta and hot cauliflower puree. Add the milk, both cheeses, parsley, and season with salt and pepper to taste.
  5. In a small bowl, mix the butter and breadcrumbs with your fingers until it resembles damp sand. Sprinkle across the top of the pasta mixture, then place the dish in the oven for about 20 minutes until the top is crispy and the sauce is bubbling.

  • 4 small 3-inch whole wheat pitas
  • 1/2 c. part-skim ricotta cheese
  • 1/2 teaspoon dried oregano
  • 1 clove garlic
  • Salt and pepper to taste
  • 1 package Wild Harvest Organic baby spinach, chopped
  • 1/2 pint. mozzarella
  1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
  2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and mozzarella. Season with salt and pepper.
  3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

  • 1/2 stick Wild Harvest Organic butter
  • 1 onion diced
  • Handful of baby carrots cut into small sticks
  • 2 stalks of celery, diced
  • 3 cups Wild Harvest Organic chicken broth
  • 1 cup half and half
  • 1 cup Wild Harvest Organic milk
  • 2 heads Wild Harvest Organic broccoli, chopped
  • 1/3 cup cornstarch
  • 1/4 teaspoon Wild Harvest Organic black pepper
  • 1/4 teaspoon Essential Everyday garlic powder
  • 1/8 teaspoon dried thyme
  • 8 ounces Velveeta cheese, cubed
  • 1 1/2 cups Essential Everyday sharp cheddar cheese, shredded + additional for garnish
  • 1/2 teaspoon salt
  1. In a large stock pot, melt butter over medium heat.
  2. Saute onion in butter until onions are translucent, about 3-4 minutes.
  3. Stir in chicken broth, half and half, broccoli, baby carrots, and celery. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
  4. In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
  5. Stir in pepper, garlic powder, thyme, and sea salt.
  6. Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
  7. Continue stirring until all of the cheese has melted.
  8. Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

Even if you have to sneak those veggies in there, make sure your kid is getting theirs’! One more tip – have them pick out a vegetable on your next trip to SHOP ‘n SAVE. Kids are more likely to try something they had a hand in picking out!