But it doesn’t have to be that way, according to Lisa Barnes. She’s the mom behind the Petit Appetit Cookbook featuring easy recipes for busy parents and kids.
Thanks to Lisa for sharing some great healthy recipes!
Presto Pizza Dough and Pizza Pinwheels
Fruit Kebobs with Lemony Snicket Sauce
Makes 1 (12- to 14-inch) pizza; 12 servings
1 tablespoon active dry yeast (1 ounce package)
½ cup plus 2 tablespoons warm water
¾ cup whole wheat flour
¾ cup unbleached all-purpose flour
¼ cup extra-virgin olive oil
½ teaspoon salt
In a large bowl, dissolve yeast in warm water. Let stand until foamy. Add remaining ingredients to yeast and water. Mix together and knead by hand until dough is smooth, about 3 minutes. Make dough into a ball and return to bowl; cover with plastic wrap. Let rise until doubled, about 30 minutes.
To make a pizza: Place dough on a greased baking or pizza pan and press with your fingers to spread into desired shape. Add desired sauce and toppings and bake in a preheated 425 degree oven for 15 to 20 minutes, until crust is brown on the edges.
Makes 8 pinwheels
Presto Pizza Dough (above) or 1 pound whole wheat pizza dough
½ to ¾ cup homemade or favorite jarred spaghetti sauce
¾ cup shredded mozzarella cheese (rBGH free)
½ cup fresh organic baby spinach leaves
2 tablespoons chopped black olives
Preheat oven to 400 degrees F. Grease an 8-inch-round metal baking pan.
Roll dough out into a rectangle shape, about 10 x 12 inches. Spread sauce on top. Sprinkle with half the cheese. Top with spinach leaves (kids can help arrange) and sprinkle with olives.
Starting with shorter end, roll dough into a tube, with all sauce and toppings inside. Carefully transfer roll to a cutting board. Using a sharp knife, make hard quick crosswise cuts to slice through dough, preventing dough from mashing and sauce spilling out. Cut log in half, then each half in half, then each quarter in half again, so you have 8 equal pieces.
Reshape dough wheels and arrange in baking pan, leaving about ½ to 1 inch between each wheel, so they can expand and rise and push into each other when they bake. Sprinkle wheels with remaining cheese. Bake for 22 to 25 minutes, until golden brown and dough is cooked. Carefully remove each wheel from the pan with a spatula or pie server.
Makes 25, 4 inch popsicle sticks (4 chunks each)
2 sticks (8 fruit pieces) per serving
1 organic cantaloupe
1 organic honeydew
½ organic watermelon
½ organic pineapple
Using a melon baller create as many balls in cantaloupe, honeydew and watermelon as possible. Cut pineapple into 1 inch chunks.
Carefully thread each fruit ball on a popsicle stick, making sure each one has all four kinds.
TIP! This is a great recipe to involve the kids. Some can make balls with the melon baller, some can count and line up the popsicle sticks and some can thread them.
Makes about 6 ounces
1, 6 ounce plain organic whole milk yogurt
½ teaspoon fresh organic lemon zest
1 teaspoon fresh squeezed organic lemon juice
1 teaspoon agave syrup
In a small bowl whisk together all ingredients until blended
1 cup unbleached flour
¾ cup organic whole wheat flour
1/3 cup organic sugar (evaporated sugar cane)
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cage free, organic egg, beaten
¾ cup milk
½ cup canned pumpkin*
¼ cup expeller pressed canola oil
½ teaspoon fresh grated ginger
Topping (optional)
½ teaspoon cinnamon
½ teaspoon organic sugar (evaporated sugar cane)
Preheat oven to 400 degrees. In a large bowl combine flours, sugar, baking powder, salt, cinnamon and nutmeg. Make a well in the center. In a medium bowl combine egg, milk, pumpkin, and oil until smooth. Add wet ingredients to well in dry ingredients. Stir just until combined and moistened. Lightly grease muffin tin and fill ½ to 2/3 full. In a small bowl combine cinnamon and sugar for topping. Sprinkle each muffin with topping and bake 15 – 18 minutes, or until golden. Remove muffins from pan and serve warm.
Makes 10 muffins.
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