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    5 Healthy Foods Your Kid Will Actually Eat

    Yahoo Parenting•October 25, 2014
    • I first served these fish cakes to my daughter when she was about 18 months old. I was surprised that she liked them and have been serving them to her ever since. They are a budget-friendly way to get a dose of the good fats in salmon into little ones.<br><br>Makes approximately 12 3-inch cakes<br><br>1 16 oz can wild salmon*<br>2 eggs, lightly beaten<br>1 teaspoon Dijon mustard<br>1/2 cup cornmeal, divided<br>Freshly cracked black pepper<br>1/4 cup shredded mozzarella or cheddar cheese<br>1/4 teaspoon chili pepper (optional)<br>1 tablespoon Parmesan cheese
    • 1. Preheat oven to 375 F. Line a baking sheet with a Silpat or parchment paper. Combine salmon, eggs, mustard, 1/4-cup cornmeal, pepper, cheese, and chili pepper, if using, in a medium bowl. Mash together until well combined with a fork.<br><br>2. Spread the remaining 1/4-cup cornmeal onto a plate. Form into 2-tablespoon sized balls, then flatten into discs. Press each cake into cornmeal on both sides and place on lined baking sheet. <br><br>3. Bake for 22-25 minutes, or until lightly golden brown. Serve warm or at room temperature with relish, ketchup, or mayonnaise.
    • Use the higher amount of sugar if you like a sweeter muffin. You use dried cherries, cranberries, golden raisins, or even dark chocolate chips in place of the raisins if you like.<br><br>Makes 12 muffins or 24 mini muffins<br><br>1 cup whole wheat flour<br>1 cup all purpose flour<br>1 cup cornmeal<br>1/3-1/2 cup sugar<br>1 tbsp baking powder<br>1/2 tsp salt<br>1 tsp cinnamon<br>2 eggs, lightly beaten<br>1 1/4 cups whole milk<br>1/4 stick butter, melted and cooled slightly<br>1/4 cup whole milk plain yogurt<br>1 cup grated yellow squash, squeezed well of liquid and packed<br>1/2 cup raisins<br><br>1. Preheat the oven to 400 F. Coat a muffin tin (or two mini-muffin tins) with oil or nonstick spray. Mix the flours, cornmeal, sugar, baking powder, salt and cinnamon in a medium bowl and set aside. In a separate small bowl, stir together the eggs, milk, cooled butter, yogurt, and squash. <br><br>2. Stir the wet ingredients into the dry, then gently stir in the raisins. Fill muffin cups evenly, to about the rim of each. Bake for 22-26 minutes for full-size muffins or 18-20 minutes for mini muffins, or until lightly browned and a cake tester inserted into the center comes out dry. Let sit in tin for 5 minutes then transfer to a baking rack. Serve slightly warm.
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    Wild Salmon Cakes

    I first served these fish cakes to my daughter when she was about 18 months old. I was surprised that she liked them and have been serving them to her ever since. They are a budget-friendly way to get a dose of the good fats in salmon into little ones.

    Makes approximately 12 3-inch cakes

    1 16 oz can wild salmon*
    2 eggs, lightly beaten
    1 teaspoon Dijon mustard
    1/2 cup cornmeal, divided
    Freshly cracked black pepper
    1/4 cup shredded mozzarella or cheddar cheese
    1/4 teaspoon chili pepper (optional)
    1 tablespoon Parmesan cheese

    My toddler would eat toast, fruit leather, or “O’s-and-raisins!” for every meal if she was in charge. And while I’d never describe her as picky, she’s definitely opinionated when it comes to what shows up on her plate — and winds up in her mouth. She’s in the habit of eating what we eat because I’ve learned to play to my audience and the foods that I know she loves are in regular rotation. In my house, that means plenty of pasta, homemade pizza, meatballs, scrambled eggs, and baked goods. But to keep things interesting and nutritious, I often change up what’s in each of these dishes, say by adding a little kale and oats to meatballs, or serving up salmon cakes with a crunchy coating. Because really, when something looks like a meatball or can be dipped in ketchup, she’ll eat it right up.

    I’ve tested these budget-friendly recipes on my whole family and we all love them, and now I'm sharing them with Yahoo Parenting. The Cornmeal Muffins with Yellow Squash and Raisins are moist and flavorful, without a lot of added sugar. The Cheesy Oat Crackers with Rosemary are cheesy, yes, but they also include whole grains and flavorful herbs to make them interesting. I recently served up the Whole Grain Mini-Meatballs with Kale to my family and no one suspected that they had greens hidden inside. And since we all need a little dessert now and then, the Dark Chocolate Banana Cookies rely on fruit and chocolate for flavor, but they also have whole grains, good fats, and some protein to keep them a balanced source of energy. Change up these recipes to suit your family or make them as they are here — and if it takes your toddler a few tastes to get used to a new dish, as least you can be assured that the rest of your family will gobble them up!

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