16and Easy Quick - Amazon S3 · These 16 recipes are your savior. Not only will you enjoy them, your kids will love them too. These are the very kid-friendly recipes that have brought

BY YURI ELKAIM

Kid-Friendly Recipes

Quick and Easy16

Copyright © 2016 and beyond by Elkaim Group International, Inc.

All rights Reserved

No portion of this book may be used, reproduced, or transmitted in any form or by any means, electronic or mechanical, including fax, photocopy, recording, or any information storage and retrieval system by anyone but the purchaser for their own personal use. This manual may not be reproduced in any form without the express written permission of Elkaim Group International, Inc, except in the case of a reviewer who wishes to quote brief passages for the sake of a review written for inclusion in a magazine, newspaper, or journal, and all of these situ-ations require the written approval from Elkaim Group International, Inc. prior to publication.

The information in this book is for educational purposes only.

The information in this book is based on personal expe-rience, years of research, and my subjective interpreta-tion of available research. It is not medical advice and not meant to replace consulting with a medical doctor.

* 2 *© Elkaim Group International, Inc. 16 Quick and Easy Kid-Friendly Recipes

My kids love these… yours will too!

We know that kids, once subjected to sugar or fast foods, are tainted. They no longer want to eat their veggies and trying to get them

to eat anything “healthy” is near impossible…

These 16 recipes are your savior. Not only will you enjoy them, your kids will love them too. These are the very kid-friendly recipes that have brought some sanity back into our kitchen and have al-lowed us to feel great about what we feed our kids. You will too.

You kids will love them. So will you. And…

Your days as a short order cook, making different meals for everyone in your house, will be over. At last, you can sit down with your whole family and enjoy great food that’s good for everyone.

You’ll feel like a HERO for having healthy and deli-cious meals that your kids will be BEGGING you for…

Other parents will marvel at the fact that your kids actually the food you make…

No more “Mommy Guilt” because you’ll ensure that your kids get great quality nutrition instead of relying on sugar and processed foods which turn them into a crazy little monsters!

Bon appetit,

Your friend and coach,

Yuri Elkaim

NYT bestselling author, The All-Day Energy Diet

and The All-Day Fat Burning Diet

Head Honcho, YuriElkaim.com


ContentsBreakfast 51. Chocolate Quinoa High Protein Breakfast Bowl 5

2. Peanut Butter Pancakes 6

3. Breakfast Banana Split 7

Lunch/Dinner 84. Quinoa Taco Bowls 8

5. Loaded Totchos 9

6. Cauliflower "Mac and Cheese" 10

7. Mason Jar Pizza Shaker 11

8. Quinoa Fried Rice 12

9. Veggie Nuggets 13

10. Inside Out Burgers 14

11. Zucchini Noodle Ramen Bowls 15

Snacks & Treats 1612. Hummus Boats 16

13. Apple Donuts 17

14. Banana Sushi 18

15. Chia Pudding Monsters 19

16. Apple Nachos 20

1 5

2 6

3 7

4 8

9 10 11 12

13 14 15 16

Breakfast1. Chocolate Quinoa High Protein

Breakfast BowlHigh in protein and full on flavor, this warm and easy quinoa bowl

is a healthy breakfast idea you can feel good about feeding your kids. Sprinkle it with fruit, nuts, seeds or whatever you want on top.

YIELD: 1 SERVING PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES

1 cup cooked quinoa

2 Tbsp cocoa powder

2 teaspoons coconut oil

¼ cup almond or coconut milk

1–2 Tbsp organic maple syrup (or 1–2 drops stevia)

2 banana slices

2 blueberries

¼ cup raspberries

1. In a small pot, stir together quinoa, cocoa powder, coconut oil, almond milk, and maple syrup or stevia. Heat just until warm.

2. Transfer to a serving bowl. Top with bananas, blueberries and raspberries to make a smiley face. Enjoy!

Protein Packed: Stir in 1 scoop of Pure Plate Protein, or your favorite plant-based protein powder for extra nutrition.


2. Peanut Butter PancakesThese peanut butter pancakes are made with just 3-ingredients and are an easy

breakfast option that will soon become the kids’ next favorite!

YIELD: 4 PANCAKES PREP TIME: 5 MINUTES TOTAL TIME: 20 MINUTES

2 ripe bananas

¾ cup organic peanut butter or almond butter

2 free-range eggs

TOPPINGS:

4 strawberries, sliced

4 fresh blueberries

1 Tbsp Enjoy Life! mini chocolate chips (optional)

1. Mash bananas in a large bowl. Using a mixer or a whisk, mix in peanut butter and eggs until smooth.

2. Using a ¼ cup measure, scoop batter onto greased frying pan on medium-low heat, cooking until bubbles start to form on the top of the batter (about 2–3 minutes). Flip and cook on the other side for another 3–4 minutes.

3. Continue to cook remaining pancakes no more than two at a time. Serve garnished with fresh strawberries, blueberries and chocolate chips.


3. Breakfast Banana SplitA colorful breakfast delight—make the chia pudding

the night before and assemble in the morning.

YIELD: 2 SPLITS PREP TIME: 5 MINUTES TOTAL TIME: 35 MINUTES

1 can of coconut milk

½ cup chia seeds

3 Tbsp organic maple syrup

2 large firm bananas

⅔ cup berries

1 Tbsp Enjoy Life! mini chocolate chips

2 Tbsp sliced almonds

1. Place the coconut milk, chia seeds and maple syrup in a bowl; whisk until thoroughly combined. Cover and refrigerate for at least 30 minutes or overnight.

2. Slice the bananas lengthwise and arrange two halves on a plate. Spoon ½ cup of coconut chia pudding over the top of the bananas. Sprinkle with berries, chocolate chips and sliced almonds. Serve immediately.


Lunch/Dinner4. Quinoa Taco Bowls

These Quinoa Taco Bowls are perfect for fun weekend evenings in—prepare toppings ahead of time so everyone in the family can build their own bowls with their favourite veggies!

YIELD: 4 BOWLS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES

4 cups quinoa, cooked

1 Tbsp olive oil

2 Tbsp organic taco seasoning

Salt & pepper to taste

1 cup romaine lettuce, chopped

2 vine tomatoes, diced

1 avocado, diced

½ cup black olives, sliced

ADDITIONAL TOPPING IDEAS:

Chopped cilantro

Chopped jalapenos

Green onions

Red, green or yellow peppers

1. Cook quinoa according to package directions. Meanwhile, prepare vegetables and other toppings.

2. Once quinoa has finished cooking, toss in a large bowl with olive oil, taco seasoning, salt and pepper. 3. Divide the quinoa between bowls and serve topped with

lettuce, tomato, avocado and black olives.


5. Loaded TotchosThis is the perfect last minute dinner to serve when you’re out of ideas—the sweet potato

tater tots are super handy to keep on hand in the freezer, and a little fresh-made guacamole makes the dish come alive with flavour and colour!

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES

1 package frozen sweet potato tater tots

1 can organic, low-sodium black beans, drained and rinsed

2 vine tomatoes, diced

FOR THE GUACAMOLE:

2 avocados, mashed

1 lime

1 small yellow onion, diced

¼ cup cilantro, finely chopped

Salt & pepper to taste

1. Bake sweet potato tater tots according to package directions on a parchment-lined baking sheet.

2. Meanwhile, prepare toppings and make guacamole by mashing avocados and mixing all ingredients together.

3. Remove tater tots from the oven and top with black beans, tomato and guacamole. Serve and enjoy right away.


6. Cauliflower "Mac and Cheese"Cauliflower stands in for noodles in this healthier remake of mac and cheese.


⅔ cup vegetable broth

1 large head of cauliflower, cut into bite sized pieces and steamed until tender

Salt and pepper

2 (4.25 oz) jars baby food (carrot and/or sweet potato)

¼ cup onion, diced

1 cup coconut milk

½ teaspoon garlic powder

2 Tbsp nutritional yeast flakes

1 egg yolk

OPTIONAL:

Chopped parsley

1. Place the broth and cauliflower in a large pot. Cover and bring to a boil over medium heat. Cook for 5–7 minutes or cauliflower starts to soften.

2. In a blender, puree baby food, onion, coconut milk, garlic powder, nutritional yeast and egg yolk (if using).

3. Add the coconut milk mixture to the cauliflower. Turn down the heat and simmer for 10–15 minutes or until sauce thickens and cauliflower is very tender. Salt and pepper to taste.

4. Sprinkle with chopped parsley, if desired.

Note: For extra-picky eaters, add ½ cup gluten-free pasta + 1 additional cup broth to the pot. Prepare as directed.


7. Mason Jar Pizza ShakerItalian flavored quinoa mixed with pizza toppings.

Layer all the ingredients in the jar and then shake when you're ready to eat.


3 Tbsp organic italian dressing

1 ½ cups cooked quinoa

½ cup cherry tomatoes, halved

¼ cup diced yellow or red bell pepper

½ cup sliced black olives

¼ cup small basil leaves or thinly sliced basil leaves

1. Divide the italian dressing evenly between two mason jars. Add ¾ cup quinoa to each jar. Top quinoa with tomatoes, peppers, olives and basil leaves. Place the lids on the jars.

2. Refrigerate until ready to serve. Shake before eating.


8. Quinoa Fried RiceA flavorful quinoa fried rice with colorful vegetables,

scrambled eggs and an Asian style sauce.


1 Tbsp extra virgin olive oil

½ cup chopped carrots

½ cup chopped red bell peppers

2 cups of cooked quinoa

1 Tbsp Bragg’s Liquid Aminos

½ cup frozen peas

2 free-range eggs, scrambled

salt and pepper to taste

2 Tbsp sliced green onions

1. Heat the olive oil in a large pan over medium-high heat.

2. Add the carrots and 2 teaspoons of water and cook for 4–5 minutes. Add the bell peppers and cook for an additional 3–4 minutes.

3. Stir in the quinoa, liquid aminos and frozen peas, cook for 2–3 minutes. Add the scrambled eggs, cook for 1 minute more or until eggs are heated through.

4. Season with salt and pepper to taste and serve topped with sliced green onions.


9. Veggie NuggetsCrispy bite sized nuggets made with vegetables, serve with hummus for dipping!


8 ozs frozen organic mixed vegetables

1 free-range egg

½ cup gluten-free breadcrumbs

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

cooking spray

OPTIONAL:

Hummus for serving, chopped parsley for garnish

1. Preheat the oven to 400 degrees.

2. Cook the vegetables according to package di-rections. Place the vege-tables in a food processor and pulse 4–5 times until coarsely chopped.

3. Place the vegetables into a bowl and add the egg, breadcrumbs, salt, pepper and garlic powder. Stir to combine.

4. Line a sheet pan with foil and coat the foil with cooking spray.

5. Spoon tablespoons of the vegetable mixture on the pan.

6. Bake for 20–25 minutes or until nuggets are browned and crispy.

Optional step: Sprinkle with parsley and serve with hummus.


10. Inside Out BurgersGround chicken or turkey burgers served with a variety of fresh toppings inside a lettuce wrap.


1 lbs. organic ground dark meat chicken or turkey

salt and pepper to taste

2 teaspoons olive oil

1 small red onion, thinly sliced

1 large tomato, thinly sliced

organic all natural pickles

4 large butter lettuce leaves

1 avocado, pitted and sliced

1. Use your hands to form four patties out of the meat. Season both sides of the patties generously with salt and pepper.

2. Heat the olive oil in a large pan over medium high heat.

3. Place the patties in the pan. Cook for 5–6 minutes on each side or until cooked through.

4. Place the onions, tomatoes and pickles on the lettuce leaves. Top each leaf with a burger.

5. Add sliced avocado on top of the burger and serve.


11. Zucchini Noodle Ramen BowlsZucchini noodles and vegetables in a savory Asian ginger broth.


2 cups organic gluten free vegetable broth

1 inch piece of ginger, peeled

2 carrots, peeled, quartered lengthwise and cut into ½ inch thick slices

2 teaspoons Bragg’s Liquid Aminos

2 small zucchini, cut into noodle shapes with a spiralizer

½ cup frozen peas

2 Tbsp thinly sliced green onions

Salt and pepper to taste

1. Combine the vegetable broth and ginger in a medium pot; bring to a simmer. Add carrots and simmer for 5–6 minutes or until tender. Stir in the liquid aminos, zucchini noodles, peas and green onions. Season with salt and pepper to taste. Cook for 1–2 minutes. Remove ginger and serve.


Snacks & Treats12. Hummus Boats

This quick and healthy snack can be made in minutes; if you kids don't enjoy bell peppers, use tomato halves instead.


8 miniature sweet bell peppers tops sliced off lengthwise and hollowed (alternatively you can use 4 Roma toma-toes, halved and hollowed)

⅓ cup prepared organic hummus

8 toothpicks

8 thin slices of cucumber (cut the cucumber lengthwise then slice crosswise into 1 and ½ inch pieces)

1. Spoon the hummus evenly among the pepper shells. Attach a cucumber slice to each toothpick and place the toothpick in the center of the pepper. Serve.


13. Apple DonutsThe kids will love these apple rings topped with chocolate nut butter

and a variety of fun toppings.


4 apples, cored and cut into ½ inch thick slices

⅓ cup natural organic peanut butter or almond butter

1 Tbsp honey or maple syrup

1 Tbsp cocoa powder

½ cup assorted toppings such as organic sprinkles, chopped nuts, raisins, or Enjoy Life! chocolate chips

1. In a small bowl combine the peanut or almond butter, honey and cocoa powder. Stir until thoroughly combined.

2. Arrange the apples on a plate and spread the chocolate mixture over the tops with a knife. Alternatively, place the mixture into a plastic bag and snip one corner of the bag to create a small opening to squeeze the chocolate nut butter onto the apples. Add the toppings and serve.


14. Banana SushiA fun snack that can be customized in so many different ways with your choice of toppings.


2 bananas, preferably slightly underripe and shaped more straight than curved

¼ cup peanut or almond butter

⅓ cup topping of choice, such as: organic sprinkles, chopped nuts, chia seeds, unsweetened coconut, or Enjoy Life! mini chocolate chips

1. Cut each banana in half crosswise. Stand the bananas up, cut side down, on a plate. Using a small spoon or offset spatula, gently spread the nut butter all over each banana piece.

2. Place the toppings on a plate. Carefully transfer the banana halves to the plate and roll in the toppings. Slice the bananas into rounds and serve immediately.


15. Chia Pudding MonstersChocolate chia pudding topped with banana and chocolate chip "eyes" to look like monsters.

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 3–8 HOURS (CHILLING TIME)

1 ½ cups unsweetened vanilla almond milk

⅓ cup chia seeds

¼ cup unsweetened cocoa powder

3 Tbsp organic maple syrup

8 banana slices

8 Enjoy Life! chocolate chips

1. Whisk together the almond milk, chia seeds and cocoa powder for 1–3 minutes or until thoroughly combined. Stir in the maple syrup. Chill in the refrigerator until pudding is set, for a minimum of 3 hours or up to 8 hours.

2. Divide the pudding into 4 cups. Press a chocolate chip into the center of each banana slice to make "eyes". Place 2 eyes on top of each pudding cup. Serve immediately.


16. Apple NachosAn easy snack that the kids will love!


3 apples, thinly sliced

¼ cup natural organic peanut butter

1 Tbsp honey or organic maple syrup

3 Tbsp Enjoy Life! mini chocolate chips

2 Tbsp organic sprinkles

1. Place the peanut butter in a bowl; microwave for 20–30 seconds or until melted. Stir in the honey or maple syrup.

2. Arrange the apples on a plate and drizzle with the peanut butter mixture. Top with chocolate chips and sprinkles and serve.


© Elkaim Group International, Inc.

Documents

16and Easy Quick - Amazon S3 · These 16 recipes are your savior. Not only will you enjoy them, your kids will love them too. These are the very kid-friendly recipes that have brought