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GLUTEN FREE SNACKS

You have to eat everyday! But you don’t have hours to spend in the kitchen when you have a family. Try making quick, healthy meals and snacks help you eat fast without throwing nutrition out the window. Easy holiday recipes will make it possible to show your loved ones you care without slaving over the stove for hours. It’s the thought, not the time, that counts.

Explore Some Of The Best & Easy Lunch Ideas For Your Kids –

a. Sweet Potato and Black Bean Burritos

You won’t even miss the meat when it’s substituted with sautéed sweet potatoes. It’s filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it’s definitely well worth the effort.

Ingredients

1. 2 tbsp. olive oil

2. 1 large sweet potato

3. 1 medium red onion

4. Kosher salt and pepper

5. 1 can black beans

6. 1 tbsp. chopped chipotle peppers in adobo

7. 1 small bunch spinach

8. 6 oz. Monterey Jack cheese

9. 4 large flour tortillas

10. 2 tbsp. lowfat sour cream

11. 2 tbsp. fresh lime juice

12. half head romaine lettuce

Directions

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and half tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas, about 1 cup each and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos with seam-side down first until golden brown, 2 to 3 minutes per side.

3. Meanwhile, in a medium bowl, whisk together the sour cream, lime juice, remaining Tbsp oil, and a fourth each tsp salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.

b. Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

Ingredients

1. 1 whole chicken

2. 3 qt. low-sodium chicken broth

3. 6 carrots

4. 4 stalk celery

5. 3 medium onions

6. 5 black peppercorns

7. 1 clove garlic

8. 10 sprig parsley

9. 2 sprig thyme

10. 1 bay leaf

11. 2 tbsp. unsalted butter

12. 4 leeks

13. 1 tsp. salt

14. 1 tsp. fresh-ground pepper

15. 3 c. medium egg noodles

Directions

1. Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender about 1 and a fourth hours skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into a fourth -inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into half-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender about 10 more minutes. Serve hot.

Some Of The Best Toddler Dessert Ideas

What kid doesn’t love dessert? Okay fine, parents love a little sweet treat once in a while, too. Check out our easy, yet crave-worthy dessert recipes that will have your kiddos cleaning their plates for a chance to enjoy them.

a. Honey, Almond Butter & Banana

Spread 2 slices of whole-wheat bread with almond butter or peanut butter. Top 1 bread slice with a drizzle of honey, for kids 1 and up and a layer of banana slices. Cover with the other slice, butter side down.

b. Banana Berry Popsicles with Carrot Stick Handles

This banana berry popsicle recipe is a great way to sneak a serving of fruit (and a carrot) into a little one’s diet, and even the littlest helpers in the kitchen will be able to assist in whipping up a batch of these delicious frozen treats.

Ingredients:

1. 1 banana

2. a fourth cup blueberries

3. a fourth cup strawberries, chopped

4. 1 cup plain Greek yogurt

5. 1 tablespoon honey

6. 1 large carrot

7. 4 three-ounce paper cups

Directions:

1. Peel and cut the large carrot into four smaller carrot sticks that are approximately 6 inches long and about half inch wide.

2. In a small mixing bowl, mash the banana with a fork, so it’s almost the consistency of paste.

3. Add the yogurt, strawberries, blueberries and honey to the banana mixture and mix well.

4. Pour the banana-berry mixture evenly into the four paper cups, filling them to the top. Place a carrot stick vertically in the center of each cup to make a handle.

5. Place cups on a tray and put them in the freezer for 2 hours.

6. When the treats are thoroughly frozen, remove them from the paper cups and enjoy.

c. Lemon Cornmeal Cookies

Start with a box of white cake mix and this simple recipe from The Ultimate Cake Mix Cookie Book to get delicious lemon cormeal cookies.

Ingredients

1. 1 or 18.25-ounce package white cake mix

2. three fourth cup or 1 and a half sticks of butter, softened

3. 1 large egg

4. 1 tablespoon grated lemon peel

5. 1 cup yellow cornmeal

6. half cup granulated sugar

Directions

1. Preheat oven to 350°F. Mix the cake mix, butter, egg, and lemon peel in a large bowl with an electric mixer on medium speed 1 to 2 minutes until blended. Mix in cornmeal with a wooden spoon.
2. Place the sugar in small, shallow bowl. Roll the dough into 1-inch balls, then roll in sugar. Place on ungreased cookie sheets and flatten slightly with spatula or palm.
3. Bake 9 to 12 minutes or until centers are just set. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.

Variations for Lemon Cornmeal Cookies

– Lemon-Thyme Cornmeal Cookies: Prepare as directed but add 1 and a half teaspoons chopped fresh thyme leaves to the dough.

– Rosemary Polenta Cookies: Prepare as directed but use white cake mix, orange peel in place of lemon peel, and add 2 teaspoons minced fresh rosemary leaves.