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HEALTHY KID-FRIENDLY RECIPES

HEALTHY EATING HABITS FOR KIDS

There are a few reasons why I always encourage parents to make one meal for the whole family; the top reason is that a variety of foods establishes healthy eating habits in our kids.

Mealtimes are not about pleasing our kids, they are about helping them get the nutrition their bodies need from a variety of foods and that can only happen when they get on our adult food plan, not the ready-made freezer meal and drive-through plan.

IS HEALTHY EATING FOR KIDS EVEN POSSIBLE?

Yes and no. Healthy eating for kids is possible when we stop pleasing our kids and instead think of mealtimes as an opportunity to introduce foods and find the “next favorite thing.”

HEALTHY KID-FRIENDLY RECIPE – CHICKEN TERIYAKI

One of our family favorites – a healthy meal that kids love!

  • Author: MOMables
  • Yield: 4 1x
  • Category: Healthy Meals
  • Cuisine: Asian

INGREDIENTS

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • ¼ cup brown sugar, honey, or coconut palm sugar
  • ½ cup coconut aminos, soy sauce, or Braggs
  • ¼ cup water
  • 1 small garlic clove, grated
  • 1 teaspoon grated fresh ginger
  • Oil, for pan frying Green onions, optional
  • Rice or Cauliflower Rice

INSTRUCTIONS

  1. Pound chicken breasts or thighs to 1/4 inch thin by starting in the middle and working out to the edges.
  2. In a medium bowl, whisk to combine brown sugar, coconut aminos, water, grated garlic, and ginger.
  3. Place chicken inside a glass container or large gallon zip bag and transfer sauce into container. Mix chicken and sauce over a few times to combine.
  4. Marinade chicken for 30 minutes to 2 hours (even overnight for a strong flavor).
  5. In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
  6. Begin to cook chicken, about 3 minutes in each side, and remove from pan.
  7. Repeat process with remaining chicken if the pan is too small.
  8. Once the chicken is cooked, pour contents of zip bag into the pan.
  9. Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
  10. Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
  11. Serve over steamed rice or cauliflower rice and garnish with green onions, optional.

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