There’s something momentous about opening your child’s lunch box at 5 p.m., only to be pleasantly surprised by its emptiness (or near emptiness). It makes you feel superhuman—like you’ve solved the world’s problems, one lunch at a time. Or maybe that’s just me? At any rate, knowing what to pack for lunch is stressful. I get it. Between your child’s particularness and your waning creativity, it can feel taxing. If you’re stumped over what to piecemeal, look no further. These healthy school lunch ideas will help keep their energy up and their blood sugar stable. (Teachers, you’re welcome!) Without further ado, we’re sharing 25 healthy school lunch ideas. Inspiration—and nourishment—sparked.

Featured image by Kristen Kilpatrick

Help Your Kids Create a Healthy Relationship With Food

As someone who grew up on Famous Amos cookies, I know how delicious packaged food is. It’s convenient, and it’s (deliberately) addicting. While there’s growing awareness of health concerns over artificial colors and added sugars, we have a long way to go. Unfortunately, research shows that children are consuming far more added sugar than past generations. In fact, the Journal of the Academy of Nutrition and Dietetics, found that almost 85% of infants and toddlers were fed foods with added sugars or artificial sweeteners on a regular basis. 

As parents, it’s our responsibility to do better. We want them to live long lives, after all! Does this mean they can’t ever have added sugar? Of course not. At the end of the day, we want them to establish a healthy relationship with food. In part, that means there are no hard and fast rules. All foods fit.

What nutrients do kids need to be healthy?

Before we dive into healthy school lunch ideas, let’s talk nutrition. As a whole, it’s pretty easy to provide the nutrients your child needs—particularly once you learn what they are. For the first six months or so, babies get all the nutrients they need from breast milk and/or formula. These liquids will continue to be your baby’s main source of nutrition through the first 12 months. Gradually, you’ll serve more and more nutrients in the form of solids. By the time you have a toddler, these are the nutrients toddlers need to be healthy:

Iron

Iron helps move oxygen from the lungs to the rest of the body. It’s essential! That said, iron supplements and iron-fortified foods are one of the leading causes of constipation in toddlers. So, it’s best to turn to iron-rich, real food sources to help meet your toddler’s need for iron.

Iron is available in two forms: heme and non-heme. Heme is found in meat, seafood, and poultry. It’s more absorbable than non-heme iron (plant-based sources of iron, like lentils, beans, tomato puree, and quinoa). Regardless, to increase absorption, pair iron with vitamin C (citrus, bell peppers, etc.).

Recipe: Easy Black Bean Soup

Omega-3 (DHA)

Healthy fats are vital for everyone—infants and adults, alike. They protect major organs, increase nutrient absorption, prevent constipation, and stabilize blood sugar. And of course, they keep toddlers full and satisfied. The human brain is made up of nearly 60% fat, specifically the fatty acid DHA. DHA and EPA are found in fatty fish (ex: sardines or salmon), grass-fed beef, and algae (only reliable plant-based source of DHA). If your little one is vegan or mostly plant-based, my recommended plant-based source of DHA supplementation is marine algae.

Recipe: Salmon Tacos With Broccoli Slaw

Vitamin D3

Once weaned from breast milk, all babies should be supplemented with a minimum of 400 IU of vitamin D3. Toddlers (age 12-24 months) need 600 IU of vitamin D3. Food sources of vitamin D for your toddler include cod liver oil, salmon, mackerel, herring, egg yolks, and beef liver. It’s best to supplement vitamin D, however, as food sources alone aren’t enough. If your child is past the toddler stage, try this vitamin D supplement.

Recipe: Spring Rice Salad

Choline

Choline is not a widely recognized nutrient, but it plays a crucial role in your child’s development. It supports brain development, enhances memory, improves cognitive function, and more. Food sources of choline include eggs, liver, salmon, beef, beans, lentils, and plain yogurt.

Recipe: Breakfast Grazing Board

Calcium

Calcium is vital for building strong bones and teeth. For optimal absorption, pair foods with calcium with fat. Kid-friendly foods with calcium include plain yogurt, canned sardines (mashed with avocado), kefir (add to a smoothie), salmon, chia seeds, tahini, and spinach.

Recipe: Tropical Pineapple Ginger Smoothie

Protein

Protein is essential for your child’s growth, maintenance, and more. Of all the nutrients kids need to be healthy, protein is key! It contains many nutrients that are needed for your child’s health. Other nutrients they also get from protein foods include iron, omega 3s, zinc, B vitamins, vitamin D, calcium and selenium. If your child is plant-based, chat with your pediatrician about a B12 supplement.

Recipe: Sheet Pan Chicken With Veggies

Trust Your Child’s Hunger Cues

Some days, your child will bring home a fully-consumed lunch box. Other days, it’ll be half-full. On occasion, it’ll look hardly touched. All of these conditions are normal! But if you’re like me, you’ve wondered if your toddler is eating enough. Fear not. In terms of how much your toddler should eat, this varies. Some toddlers have huge appetites, others don’t.

Some toddlers are varied and adventurous eaters, others are particularly picky. But when presented with a wide variety of wholesome foods and encouraged to follow their appetites, almost all healthy toddlers eat as much as they need to grow and thrive. Trust is key. As long as your little one is growing at a healthy rate (and your doctor agrees), he or she is likely getting all the nutrition necessary.

Formula For Packing Your Kids’ Lunches

The following formula provides the base for healthy school lunch ideas. Adhere to this structure, and you’ll promote blood sugar balance, encourage satiation, and bring fun to functional foods.

Main + Fruit + Veggie + Snack / Treat

• Main: sandwich, wrap, quesadilla, macaroni salad, chicken salad, pita + hummus, meatballs, leftover pizza, egg bites, etc.
• Fruit: apples, grapes, berries, banana, clementine, pear, stone fruit, watermelon, etc.
• Veggie: cherry tomatoes, cucumber, roasted carrots, zucchini, kale chips, potatoes, olives, etc.
• Snack/Treat: veggie sticks, energy bites, cheddar bunnies, crackers, cookies, homemade granola bar, etc.

Ensure your ingredients are cut age-appropriately! More on that, here.

Recipe: Chickpea Salad Sandwich

25 Healthy School Lunch Ideas

Below is an array of school lunches for omnivorous kids, plant-based kids, those with food allergies, and more. Happy packing! Speaking of, if you’re on the hunt for your child’s lunch box, check out these:

• Leak-proof bento-style box
• Insulated lunch box for elementary kids
• Compartment-style box with a removable ice pack
• This cute and colorful lunch box for toddlers

1. Turkey sandwich with pesto and provolone on sprouted whole grain bread + apple slices + cucumber sticks with hummus + honey cinnamon crackers.
2. Ham and swiss cheese sandwich on sourdough bread + cherry tomatoes with hummus + roasted carrots + coconut cookies.
3. Egg salad + strawberries + veggie sticks + quinoa crackers.
4. Caprese skewers + shredded rotisserie chicken + sprouted wheat pita + clementine.
5. Leftover pizza + roasted zucchini + blueberries + peanut butter crackers.
6. Sunflower seed butter sandwich with mashed raspberries and chia seeds + yogurt + coconut cookies.
7. Sprouted wheat pita + rotisserie chicken tossed in pesto + apple slices + cucumber + nut butter.
8. Broccoli and cheddar fritters + ketchup + yogurt + kiwi.
9. Meatballs + steamed broccoli + hummus + breakfast snack bar.
10. Cheese quesadilla + guacamole + mashed black beans with sea salt + berries.
11. Egg bites + ketchup + cantaloupe + nut-free granola bar.
12. Fried rice + edamame + clementine + coconut chips.
13. Deli turkey + cheddar cheese + bell pepper + quinoa crackers + cocoa cashew creme cookies.
14. Baked tofu + BBQ sauce + sauerkraut + watermelon.
15. Taco meat + roasted sweet potato fries + avocado + grapes.
16. Pulled pork + BBQ sauce + string cheese + cherry tomatoes + tortilla chips.
17. Curry red lentil soup + yogurt + grapes + coconut cookies.
18. Pasta (ideally with chickpea or lentil-based pasta) with olive oil, sprinkled with parm and hemp seeds + blueberries + allergy-friendly granola bar.
19. Chicken nuggets + roasted summer squash + ketchup + cantaloupe.
20. Hummus-a-dilla (quesadilla with hummus) + black olives + carrot sticks + ranch dressing + cheddar crackers.
21. Frittata + roasted sweet potato fries + grapes + apple chips.
22. Cottage cheese + berries + veggie sticks + cocoa cashew creme cookies.
23. Mac and cheese + green pea crisps + berries + coconut cookies.
24. Pancakes + hard boiled egg + banana + nut butter.
25. Rotisserie chicken with pesto + string cheese + roasted carrots + applesauce.

Recipe: Pesto Pasta Primavera

The post A Fool-Proof Formula For Packing Kids’ Lunches—Plus, 25 Recipes To Get Started appeared first on Camille Styles.

When you’ve just finished up a long day at work (whether that’s in an office or let’s be real, from your dining room table), most of us are too tired to think about making dinner. But we have to make something because your stomach (or that of your family) isn’t going to feed itself. In fact, it’s probably growling at you—subtle! But we have the answer: easy sheet pan recipes.

You don’t have to be a pro in the kitchen to whip up something delicious (and nutritious). In fact, the old adage rings true here—the simple things in life are often the best. And in the case of sheet pan recipes, it really is. So, if you’re tired and hungry, then keep reading for 15 easy sheet pan recipes that are guaranteed to become your new weeknight go-to.

Feature image by Michelle Nash.

Sheet Pan Veggie Bowl

Why We Love It: This spring veggie bowl is perfect for adding into your rotation. It’s totally plant-based and comes together quickly in just one sheet pan. A perfect lunch for one, or dinner for two, or side dish at any spring gathering.

Hero Ingredient: Celebrate with all of the in-season favorites like baby carrots, radishes, fingerling potatoes, and sweet shallots.

Get the recipe for Sheet Pan Veggie Bowl.

Easy Sheet Pan Tomato Herb Pizza from Half-Baked Harvest

Why We Love It: This Sicilian style sheet pan recipe features fresh pizza dough topped with roasted cherry tomato sauce, three kinds of cheese, pepperoni (you can remove or replace with a plant-based protein alternative), house style “pizza seasoning” and so much fresh garden basil. It requires a little more prep time to make the dough and the sauce but in a pinch, you can always use ready-made dough and sauce from the store! (We won’t tell.)

Hero Ingredient: More of a method than an ingredient, Teighan from HBH says the key to this pizza is baking it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. Mmmm….

Get the recipe for Easy Sheet Pan Tomato Herb Pizza.

Chorizo Sheet Pan Breakfast from Fed & Fit

Why We Love It: Who says all sheet pan recipes need to be for dinner? We love the idea of this chorizo sheet pan breakfast. The good news is it’s packed with healthy protein, starches, fats, and veggies. This makes enough to feed the whole family—and then some. It’s also a great meal to prep for a week’s worth of breakfast. Just grab it out of the freezer, reheat in the oven, and you have breakfast or brunch in a snap.

Hero Ingredient: Squeeze some fresh lime juice over the top of your tray for a zingy punch in each bite.

Get the recipe for Chorizo Sheet Pan Breakfast.

5-Ingredient Sheet Pan Chicken Fajitas

Why We Love It: This easy sheet pan recipe is Camille’s go-to whenever she’s faced with the “what to cook for dinner tonight” conundrum. They’re so easy. The entire meal is made completely on one sheet pan. And you probably have most of the ingredients in your fridge or pantry already: boneless skinless chicken breast, bell peppers, and onions (doesn’t get more basic than that, people). Plus, of course, with a little taco seasoning on top. Line the sheet pan with foil or parchment paper. The dreaded after-dinner clean-up? Nonexistent.

Hero Ingredient: The simplicity of these fajitas gives you all the space to make them your own via the magic of toppings. Pile your fajitas high with jalapeños, pico de gallo, guacamole, and/or cilantro for a fresh twist, or make your Tex-Mex dreams come true with shredded cheese, sour cream, and rice and beans.

Get the recipe for 5-Ingredient Sheet Pan Chicken Fajitas.

Parmesan Roasted Cauliflower from Foodie Crush

Why We Love It: If you haven’t roasted your cauliflower with parmesan cheese on a sheet pan, have you even lived? Well, yes, of course, you have, but seriously if you haven’t, please buy cauliflower and make this easy sheet pan recipe this week. It’s a guaranteed crowd-pleaser. Cook these on Taco Tuesday and crumble them in with your beans and salsa. YUM!

Hero Ingredient: Parmesan, obviously. It gets to that crisp, roast-y state that’s basically perfect in every way.

Get the recipe for Parmesan Roasted Cauliflower.

Curried Sweet Potato & Chickpeas from Minimalist Baker

Why We Love It: I can almost guarantee you have these three ingredients in your pantry: sweet potatoes, chickpeas, and curry powder. This easy sheet pan recipe combines all three of them in one very flavor-packed meal. It’s made entirely on one baking sheet, too—our favorite kind of dinner.

Hero Ingredient: To dial up the flavor, use a blend of curry powder, garam masala, fresh ginger, onion, and garlic.

Get the recipe for Curried Sweet Potato & Chickpeas.

Sheet Pan Chipotle Chicken Nachos from Spoon, Fork, Bacon

Why We Love It: When are you ever not in the mood for nachos? Most likely never. Especially when you can throw all of your favorite ingredients onto one tray. You can also add whatever toppings you like, but this one has so many that it’s totally filling, and perfect for a movie-watching night. Count us in!

Hero Ingredient: It’s time to go the extra mile. Make your own queso sauce in the recipe above and drizzle it all over. You won’t regret it.

Get the recipe for Sheet Pan Chipotle Chicken Nachos.

Sheet Pan Aloo Gobi

Why We Love It: If you too have no desire to stand in front of a stove but still crave food that tastes delicious and makes you feel good (with the most minimal amount of effort possible) then you’ve come to the right place. This Aloo Gobi sheet pan recipe is to die for and is incredibly easy to make. Dinner shortcuts this way.

Hero Ingredient: Char the vegetables in the same way you would when they stick to the bottom of a stovetop pan. There’s nothing quite as delicious as a spiced potato edge that’s perfectly crisp and brimming with warm spices. It makes the recipe.

Get the recipe for Sheet Pan Aloo Gobi.

Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies

Why We Love It: A lengthy ingredient list or complicated techniques are the last things any of us feel like facing at the end of a long day. #amiright? Usually, we just want to pour a glass of pinot (or a delicious mocktail), turn up the Spotify chill mix, and make something simple and delicious. Enter your newest favorite dinner that cooks entirely on one sheet pan. Yep, you’ll be as addicted as we are.

Hero Ingredient: Follow Camille’s lead and ask the fish guy at your local grocery store to remove the skin and bones from the salmon filets. From there, all you have to do is put them on a parchment-lined sheet pan with whatever veggies you feel like roasting them alongside. Kinda genius.

Get the recipe for Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies.

Sheet Pan Coconut Vegetable Curry

Why We Love It: The rice cooks alongside everything on the sheet pan, which is a total game-changer in all aspects. This curry is perfect for lunch or dinner and is totally customizable for a crowd if that’s your jam. Or, if it’s dinner for a few, stick to the script and enjoy this easy vegetarian meal.

Hero Ingredient: A spoonful of peanut butter completely transforms those veggies into pure decadence.

Get the recipe for Sheet Pan Coconut Vegetable Curry.

Roasted Chicken & Vegetable Confit

Why We Love It: Ah, roasted chicken. It’s the humble kitchen staple that’s a must-have for weekdays and nights. In this recipe, it shares the spotlight with vegetable confit that’s to die for. Use this chicken throughout the week or enjoy it as-is out of the oven. You can’t go wrong either way.

Hero Ingredient: Stay with me on this one: The hero ingredient here is the olive oil. But, it’s the olive oil after it’s been in the oven with all the headliners. It basically collects all the flavors of caramelized, roasted chicken and juicy veggies. Think roast-y garlic, brine-y olives, and zesty lemon. Save that infused oil for crusty bread-dipping. It’d be a shame not to.

Get the recipe for Roasted Chicken & Vegetable Confit.

Sheet Pan Broccolini Pizza from What’s Gaby Cooking

Why We Love It: It doesn’t get much easier than sheet pan pizza, and this recipe proves my point exactly. You can use store-bought or homemade pizza dough to house the mozzarella, broccolini, and red onion. Whatever your speed, be sure to enjoy this simple lunch or dinner with a glass of your favorite chilled white wine or a tasty mocktail.

Hero Ingredient: I’ve said it before and I’ll say it again, roasting broccolini is the best way to enjoy the veggie. It gets those crispy edges that are just unbeatable.

Get the recipe for Sheet Pan Broccolini Pizza.

Sheet Pan Spring Chicken With Artichokes and Asparagus from The Defined Dish

Why We Love It: Another winner (dare I say, winner winner chicken dinner?), this recipe uses bone-in, skin-on thighs to get maximum crispy-skinned exterior and juicy meat interior. And with roasted artichokes and asparagus alongside it, you’ve got a recipe for success. Or, at least dinner.

Hero Ingredient: The recipe calls for frozen artichoke hearts, which is a total time and effort saver.

Get the recipe for Sheet Pan Spring Chicken With Artichokes and Asparagus.

Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce from The First Mess

Why We Love It: This easy veggie sheet pan dinner is perfect for weeknights or meal-prepping. With sweet potatoes and chickpeas, it’s substantial enough for any occasion.

Hero Ingredient: Ginger peanut sauce is the star of the tray here. It’s nutty from the peanut butter (obviously), sharp from ginger and lime, and full of umami from soy sauce. As always, consider doubling the batch to drizzle over roasted veggies, use as a dip for raw veggies, or serve alongside veggie spring rolls. Had enough veggies yet?

Get the recipe for Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce.

Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas from Half-Baked Harvest

Why We Love It: Try saying that three times fast. There’s so much goodness going on in this recipe with chipotle peppers, corn, poblano peppers, cheddar and pepper jack cheeses, and so much more all wrapped up in yummy corn tortillas. It’s simple and totally comforting and basically everything you could want in an enchilada.

Hero Ingredient: Juicy corn brings a dash of sweetness to balance the heat from those peppers. And it gets charred and delicious. I’m already eating it with my eyes.

Get the recipe for Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas.

What’s your favorite easy sheet pan recipe? Share the link below or just sound out with the ingredients!

This post was originally published on March 9, 2021 and has since been updated.

The post 15 Easy Sheet Pan Recipes to Make When You’re Too Tired to Cook appeared first on Camille Styles.

Who else wants to dive right into this bowl of vegan cauliflower mac and cheese?! This recipe is so creamy, cheesy, warm, and comforting, I guarantee that once your kitchen starts filling with its aromas, you’ll want to do just that. And it’s made with an easy, thick and velvety vegan cauliflower cheese sauce poured over macaroni noodles. The recipe comes together in 20 minutes for a quick and easy dinner that your family will adore. It’s such a simple way to sneak in some veggies too! It’s all too easy to love this vegan cauliflower mac and cheese. Certainly, it makes the perfect weeknight dinner, and is loved by all eaters (vegan or not.)

Why? Simply put, cauliflower is the chameleon of the vegetable kingdom. In fact, we vegans use cauliflower a lot to make everything from crispy nachos and wings to cauliflower pizza, and creamy sauces like this cauliflower mac and cheese. 

So, let me tell you exactly how to make this vegan cauliflower mac and cheese so that you can enjoy it pronto! It’s very easy which is why I love it for a mid-week dish. It also reheats really nicely for next-day leftovers. The recipe requires minimal ingredients and it comes together in 20 minutes. 

To make, we will start by simmering the ingredients (minus the macaroni) in a saucepan until the cauliflower is very soft, about 15 minutes. Then transfer to a mixer and blend until smooth. Add the smooth sauce back to the saucepan. 

Meanwhile, boil the macaroni noodles in a separate pot until al-dente. Then, scoop the noodles into the saucepan and mix everything together.

And voila! You’ve got yourself a quick and easy, cheesy and creamy pasta dish. (I told you it was easy). Keep reading for the recipe.

The post This Vegan Cauliflower Mac & Cheese Is Comfort in a Bowl appeared first on Camille Styles.

I had so much fun shooting this video with Camila Alves at my house last week. Can’t believe she managed to squeeze in time for it on the morning of the annual MJ&M event she co-hosts to raise funds for her and husband Matthew McConaughey’s incredible charity, just keep livin, which we got to talk all about in the video above.

I’ve loved getting to know Camila over the past year or so, and the warmth and generosity you’ll see on display in the video above reflect exactly who she is in real life — this gal is the real deal. Target partnered with just keep livin to help them expand the program, so I was thrilled when they asked us to team up and share some of our kids’ favorite after-school snacks, as well as how the foundation is changing the lives of kids across America.

Watch the video above, then scroll down for the recipe cards!

***Video by Eve Tarlo & crew, photography by Jenn Rose Smith

The post Healthy Snacking with Camila Alves appeared first on Camille Styles.

Click here to get more Wasa Cracker breakfast toast recipes.

photography by Kate LeSueur

The post Almond Butter Wasa Cracker Breakfast Toast appeared first on Camille Styles.

It seems like every parent I know (myself included) is frequently stumped over what to put in their kids’ school lunch box. It’s a balancing act between making lunch nutritious and interesting, while still packing items your kids will actually eat. Since Phoebe’s first day of school is today, I thought it would be perfect timing to share a few fun lunchbox ideas I’m planning for this year, full of her favorite foods that are also bursting with color — and most importantly, easy and quick for me to pack up the night before. I didn’t realize until I had a kid in preschool how many classrooms are nut-free these days due to allergies, so we partnered with our friends at Skeeter Nut Free for these lunch boxes featuring their delicious all-natural whole grain cookies and grahams. Click through the slides for some fun around-the-world inspiration — and I’d love to hear in the comments all of your go-to school lunch ideas!

*photos: Laura Alexandra

Italian-inspired lunchbox:

• English muffin mini pizza’s topped with mozzarella cheese, cherry tomatoes, and fresh basil
• Broccoli and garbanzo beans
• Red grapes
• Skeeter Nut Free shortbread mini cookies

 

Prep Tip: Top 2 english muffin halves with cherry tomatoes and shredded mozzarella, then pop under the broiler until the cheese melts and edges of the english muffin are toasty. Let cool, top with fresh basil, cut into wedges and pack up!

Asian-inspired lunchbox: 

• “Sushi” sandwich with ham, carrots, and cheddar, wrapped in a spinach tortilla
• Blueberries
• Orange slices
• Sugar snap peas
• Skeeter Nut Free honey grahams

Prep Tip: Warm the tortilla before filling it to ensure it’s soft enough to wrap without ripping, then pile on your child’s favorite ingredients, roll it up, and slice.

Mexican-inspired lunchbox: 

• Black bean & corn quesadillas
• Bell pepper slices & cherry tomatoes
• Avocado with lime
• Skeeter Nut Free cinnamon grahams

Prep tip: Rinse and drain canned black beans, combine with fresh corn, then layer onto a tortilla with shredded cheddar. Top with another tortilla, then cook on a grill pan or under the broiler until cheese is melted and tortilla is golden brown. Slice into wedges and pack!

One tip that I’ve learned through experience: when kids are allowed to join you in the kitchen to help make their meals, they’re way more likely to actually eat them. I let Phoebe pull a chair up to the counter and weigh in on what ingredients go in her quesadilla or on her pizza. Then when she unpacks her lunchbox the next day, she’s excited to eat something that she had some choice in and actually helped make.

We put together this amazing backpack for Phoebe chock full of fun back-to-school supplies, and you can win it! Follow @SkeeterNutFree on Twitter for details on how to enter to win.

The post 3 Easy Back-To-School Lunch Ideas appeared first on Camille Styles.

This morning as we took the kids on a walk around the neighborhood, we spotted the first few houses all decked out with giant spiderwebs, ghosts hanging from trees, and witches guarding front doors on their broomsticks. It definitely made me start getting in the spirit of things — which is perfect timing since today’s cupcakes are the official kickoff to Halloween season here on the blog! Since it’s a holiday dedicated to sweets, I think any Halloween bash should have one showstopping dessert — and as these DIY Monster Cupcakes prove, “showstopping” can also be incredibly easy. Each of these designs starts with store-bought or homemade cupcakes, an easy frosting application and some versatile gummy eyeballs. Click through for the DIY details on these delicious little monsters!

*photos by Molly Winters

Furry Monster Cupcakes

• unfrosted cupcakes
• disposable pastry bag (or a ziploc with a hole snipped in the tip)
• “grass” decorating tip (like Wilton’s 233)
• 3 colors of frosting (I dyed vanilla buttercream with food coloring to create exactly the shades I wanted)
• gummy eyeballs

click to next slide for instructions

Furry Monster Cupcakes (cont.)

1. Fit the decorating tip into the bag and fill with frosting. Start from the center of each cupcake and use firm, even pressure to quickly “pull” the frosting from the center to the edge to create a furry texture. When you get to the edge, lift up to stop the flow of icing.
2. Continue around the entire cupcake, then go over with a second coat of “fur” to fill in any gaps.
3. Before the frosting dries, stick gummy eyeballs into the center of each cupcake.

Googly-Eyed Monster Cupcakes

• white or vanilla cupcakes
• chocolate frosting
• gummy eyeballs
• candy corn

click to next slide for instructions

Googly-Eyed Monster Cupcakes (cont.)

1. Use a knife or spatula to frost cupcakes with a smooth layer of chocolate frosting. To smooth out any bumps, run your knife under hot water, dry, then go over the frosting while the knife is still warm.
2. Use gummy eyeballs and candy corn to create silly monster faces on the cupcakes. This is a great activity for small kids since it’s so easy!

Monster Eyeball Cupcakes

• chocolate cupcakes
• white frosting
• red frosting
• ziploc bag
• gummy eyeballs

click to next slide for instructions

Monster Eyeball Cupcakes (cont.)

1. Use a knife or spatula to frost cupcakes with a smooth layer of white frosting. To smooth out any bumps, run your knife under hot water, dry, then go over the frosting while the knife is still warm.
2. Place a gummy eyeball in the center of each cupcake.
3. Fill a ziploc bag with red frosting, and snip the tiniest hole possible in the tip. Carefully draw squiggly lines to create “veins” around the eyeball.

Whether you create just one design or make them all, there’s no doubt that your monster cupcake display will be a smash hit at this year’s Halloween bash!

The post Halloween Monster Cupcakes appeared first on Camille Styles.

In case you’ve been living under a rock, school is officially in session! And whether you have kids or not, ’tis the season for simple healthy snacks that will give you (and your dependents) the energy to go from work or school to whatever activities the evening may hold. We loved partnering with Patricia’s Table on another fun foodie idea that’s perfect for whipping up with your kids. Phoebe had a blast making this guacamole in a bag and then squirting it onto the most delicious seasonal tostadas. And if Henry’s excessive drooling was any indication, he can’t wait until he’s old enough to eat one, too. An added bonus to the bag technique? No dishes to wash! Click through the slides for the step-by-step from Patricia!

Want more kids’ cooking ideas? Check out this Homemade Animal Cracker tutorial, Decorated Pancakes,  

*photos: Rachel Johnson

Phoebe just turned 3, and has been wanting to “help” me in the kitchen constantly! I’m loving any ideas for activities that she can help out on without creating a huge mess in the kitchen. This guacamole-in-a-bag is sheer genius — once I add the ingredients to the bag, she can have fun smashing it all together without even getting any dishes dirty.

Here’s what you need for Guacamole-in-a-Bag:

1. 1/2 avocado
2. juice of 1/2 lime
3. healthy pinch of salt
4. Ziploc sandwich size bag

Place all ingredients in the ziploc and seal the bag.

Have your child squeeze gently to achieve the desired consistency!

Snip a small hole in the bottom corner of the bag and squeeze the guacamole through, as if you were piping icing.

Then, we used the bag to “pipe” the guacamole onto the top of these amazingly delicious tostadas. Click here for the Easy Corn Tostadas Recipe!

 

Let’s talk tostada toppings… this is a great place to get creative and let kids pile them up with their favorite things! Depending on the vegetable, you might want to saute or roast veggies before adding them to your tostada. We pre-chopped veggies into strips and let younger kiddos chop them using a spatula knife.

These are our favorite tostada toppings using vegetables that highlight the best of each season:

Fall Veggies: winter squash, pumpkin seeds, chard, eggplant, tomatoes, sweet potatoes

Winter Veggies: sweet potatoes, kale, chard, broccoli, cauliflower, arugula, cabbage, spinach

Spring Veggies: spinach, broccoli, cauliflower, carrots, arugula, peas, kale, asparagus, radish

Summer Veggies: tomatoes, peppers, corn, onions, carrots, eggplant, summer squash, zucchini

If you live in Austin, be sure to check out the fun cooking classes that are on the schedule at Patricia’s Table. Sessions feature seasonal recipes using ingredients from local farms and their own backyard garden. Little chefs create each recipe from scratch, and each week will build on knowledge from the previous week. Big thanks to Patricia for sharing this fun and simple idea!

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Click here to read the full story, Entertaining with DeNai Jones! Photos by Daniele Rose Photography. 

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Click here to read the full “Entertaining with Rachel Blumenthal” story.

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We had the BEST time cooking up Easter treats with our favorite little sous chefs at Patricia’s Table earlier this month (did you catch these Easter Egg Pancakes?) I had to share the adorable and completely delish fruit smoothies that we mixed up with the kids. Patricia, the owner of our favorite kids’ cooking school, says that smoothies are one of her favorite nutrient-rich treats to let kiddos help prepare. Keep reading for ways to make it a fun experience in the kitchen, and get the recipe for these smoothies that fruit lovers of all ages will adore.

A few of Patricia’s favorite ways to let kids get in on the action:

Let your child use a spatula knife or butter knife to chop fresh bananas or strawberries. Little hands can also tear spinach or use kid-safe scissors to cut the spinach into pieces. Of course these steps aren’t necessary to making a smoothie, but they provide a way for your child to practice motor skills and build kitchen confidence. Let your child help you measure the ingredients and put everything into the blender. Once the lid is on the blender, allow your child to turn on the machine and let them guess what color the smoothie will be. Challenge older kids to create their own flavor combinations.We layered these smoothies for a festive and colorful drink to celebrate Easter morning. If you choose to layer the smoothies, make sure the consistency of the bottom smoothie flavor is thick and thin out the top layer with more milk, otherwise the layers with sink into each other. Use a thick wooden skewer or a chop stick to poke a hole through the Peep, then simply slide the straw through.

At Patricia’s Table, we used a Vitamix to make our smoothies, but you can certainly use any blender. Sometimes we will use organic Greek yogurt with honey or vanilla. I like the recipes below because they are simple and a great base for a smoothie. You can always add vanilla, cinnamon or honey to these recipes to sweeten them or other fruits or vegetable that you have on hand to make them more complex. Happy Easter!

*photos by Buff Strickland

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Lately I’ve started letting Phoebe “help out” in the kitchen: she was my devoted sous chef on last weekend’s pizza dough, and she singlehandedly added all the ingredients to a batch of zucchini muffins the other day. It definitely gets messy and undoubtedly takes longer than if I just cook something myself, but we have such a blast doing it. And the proud look on her face when we pull her creation out of the oven is so worth it. As Easter approaches, I thought it would be fun to meet-up with a few friends at Patricia’s Table, the amazing kids’ cooking school down the street from my house. Patricia’s vision is to empower children to express themselves through the art, science, and joy of cooking. She’s all about teaching kids where food comes from, and encouraging them to become more adventurous eaters by eating something they created themselves. For today’s class, we let the kids mix up and decorate the most adorable Easter Egg Pancakes, perfect for a hands-on holiday family brunch. Click through for the recipe and lots more tips on cooking with kids.

*photos by Buff Strickland

At Patricia’s Table, kids are taught that seasonal, local ingredients are not only good for the body — they’re also more delicious! For these hearty pancakes, the kids used freshly milled preservative-free whole wheat flour produced from nearby Richardson Farms (find them at the Austin farmer’s markets on Wednesday and Saturday.) In addition to organic dairy and eggs, we used cinnamon to enhance the flavor, which has tons of health benefits and is a flavor that most kids love. Patricia advises: “When cooking with younger kids, it’s helpful to measure the ingredients in advance so that their task is to pour ingredients straight into the mixing bowl!”

for these Egg-cellent Easter Pancakes*, we used:

• 1 cup whole wheat flour
• 1/2 cup organic rolled oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 1/8 teaspoon ground cinnamon
• 1 large egg
• 1 cup organic whole milk
• 2 Tablespoons packed organic dark brown sugar
• 1/4 cup organic whole milk yogurt
• 1 teaspoon vanilla bean paste

*recipe adapted from Sally’s Baking Addiction

Step 1: In a large bowl, combine the flour, oats, salt, baking powder and cinnamon together. When measuring flour and oats, be sure to scoop and level — too much dries out the pancakes! Whisk dry mixture together to break up any clumps.

Step 2: In another bowl, whisk the egg and milk together. Add brown sugar, vanilla and yogurt to egg mixture and whisk until it is lump-free.

Step 3: Make a a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Be careful not to over-mix!

Step 4: Heat a griddle or skillet over medium heat and coat generously with butter. Once hot, use a measuring cup to drop about 1/3 cup of batter for each pancake. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes.

For each batch of pancakes, coat the griddle or skillet again with butter. If your kids haven’t reached the pancake-flipping age, let them be in charge of looking for bubbles… it’s a role that’s fun and keeps them involved in the cooking.

Young kids can “scoop out and level” the ingredients or cut soft fruit using a spatula knife— both help develop important motor skills. As kids get older, they can help measure dry ingredients, use cookie cutters to cut out pancake shapes, and even begin mastering basic knife skills with the right equipment. Here, Patricia shows Phoebe how to slice strawberries with this great child-safe spatula knife.

We used an egg-shaped cookie cutter to cut out these pancakes. You could also bend a circle biscuit cutter or use a knife to cut out an egg shape. Serve pancakes immediately with fresh whipped cream and fresh fruit to decorate.

Cora loved decorating her “eggs!” It was fun for the kids to get creative by arranging their fruit & toppings however they liked.

Asher knows that every great chef always tastes his food during the cooking process. He tried it a few times — you know, to make certain it was “just right.”

The moms in attendance had just as much fun. Our media director Kelly got to play sous chef and was subject to trying the toppings before they were incorporated into his masterpiece.

The pancakes are a hearty and filling start to Easter Sunday — especially when paired with bacon and fruit smoothies (we’ll be sharing the recipe for these cuties next week!)

Bringing kids into the cooking process makes it that much more likely that they’ll actually try new foods — picky eaters included! Little chefs at Patricia’s’ table are encouraged to taste their food — just like real chefs do! — to discover what they like or what they might change.

I stole Phoebe’s berries while she was preoccupied with the Peeps… which, by the way, were completely distracting from the cooking process. But definitely effective at getting everyone into the Easter spirit.

If you live in Austin, be sure to check out the fun cooking sessions and summer camps that are on the schedule at Patricia’s Table. Classes feature seasonal recipes using ingredients from local farms and their own backyard garden. Little chefs create each recipe from scratch, and each week will build on knowledge from the previous week.

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Phoebe starts pre-school this Thursday. It’s only a couple mornings a week, but it already feels so surreal watching her try on her new backpack and adjust her pigtails as she gets ready to join the ranks of the “big kids.” How did 2-years-old come so quickly? Along with preschool comes another new milestone: school snacks! Such a phenomenon feels so far away, but turns out that not only will I be packing her lunch for school, sometimes I’ll be bringing snacks for the class (and I know that many of you are gearing up for the return of “after school snacks” for your grade schoolers!) Since snacks for kids have a few requirements (super quick to prepare, hopefully healthy, and sometimes most challenging: something our kids will actually eat), I can see how it would be easy to get into a back-to-school snack rut. So when Phoebe and I spent the afternoon cooking at Patricia’s Table a couple weeks ago, we asked Patricia to show us her favorite school snack. Keep reading for the “recipe,” plus a few more perfect snacks I’m filing away from around the web… The beauty of these fruit skewers is that they can (and should) be changed up based on what’s in season and what’s in your fridge. For these, we started with 1 cup blueberries, 1 sliced peach, 1 honeydew melon with the rind cut off and sliced into wedges, 1 watermelon sliced into rings 1/2-inch thick, and 12 wooden skewers. Since melons can be a bit time-consuming to peel, seed, and slice, I like to accomplish this task on the weekend right when I get home from the grocery store, so that the fruit pieces are basically ready to go when I need them during the week.First, place the watermelon down on a cutting board, flat side down. Using a small (1 – 2″) cookie cutter, cut the watermelon into whatever shapes your heart desires. (note to self: invest in some really fun cookie cutters that can elevate sandwiches, pancakes, and who-knows-what-else into the most fun after-school snack ever.) Place honeydew melon and peaches on the cutting board, and let your child slice them into small chunks using a spatula knife or a butter knife. (I’ve got my eye on this adorable set for when Phoebe’s just a little older.) This is a great time to show kids how to hold the cutting utensil and talk to them about safety. Place melon and peach slices in a pile.Gently slide fruit pieces on a skewer in any order. It’s cute to thread the watermelon piece onto the top, but really, anything works. I was a tad bit worried about Phoebe stabbing herself with the skewer, but she did fine, and it was good practice for her motor skills. Just watch small kids closely, and be right there to help guide their little hands as needed.Ta da! So adorable, and so fun to eat. These can be made in advance and stored in the fridge if needed, and I’m going to try popping them in the freezer for an after-school “popsicle.” It’s amazing that getting a little creative with the presentation can turn something so “normal” into something that kids are really excited to eat. 

Big thanks to the team at Patricia’s Table for having us in to cook with them! I’ve been doing a little web research to find other creative and healthy lunch and snack ideas to keep on hand for when I’m feeling uninspired. Here are a few I can’t wait to make:

1. Open-Faced Apple and Tahini Sandwich
2. Pineapple Fruit Leather and Mango Fruit Roll-Ups
3. Chocolate Chip Granola Bars
4. Banana Oatmeal Snack Cookies
5. Roasted Chickpeas
6. Crispy Apple-wiches
7. Dried Apple Slices
8. Chia Seed Energy Bites

I’d love to hear your favorite lunchbox and snack ideas! Leave a comment, share favorite links, and let me know any go-to recipes that your kids love… I’ve got many years of “after-school snacking” ahead of me!

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When I was pregnant, I read the book Bringing Up Bébé about the benefits of the French parenting style. In one scene, the author recounts an experience where she watched one of her friends bake a cake with her 3-year-old daughter — a relaxing weekend tradition that is de rigueur in many French households. Ever since, I’ve carried around a fantasy of cooking with Phoebe, in which she calmly scoops out ingredients into a measuring cup, watched as I popped a perfect tray of cupcakes into the oven, then used it as a teaching opportunity on the virtues of patience (and the sweet rewards that it brings.) In reality, any cooking experiences Phoebe and I have shared in the first two years of her life have looked more like kitchen catastrophes, so my interest was piqued when I heard about a new kids’ cooking school called Patricia’s Table that just opened a couple miles from my house. Could it be the answer to my cooking-with-Phoebe fantasies? I headed over with my friend Jordan and her kids last week to find out.

*photos by Buff Strickland

When we arrived at the gorgeous light-filled kitchen, Patricia and her team had our ingredients and supplies neatly set out so the kids could get to work.

The owner, Patricia, is the gorgeous blond on the left, and I wanted to learn more about why she started Patricia’s Table, as well as her tips on having successful cooking experiences with kids at home. Her answers were so inspiring and made me want to get in the habit of involving Phoebe in the kitchen. She said:

Our goal is to equip and empower children to express themselves through the art, science, and joy of cooking. Cooking with your child creates the opportunity to teach kids where food comes from and to make a healthy connection with food.  Over the years, I have seen that kids become more adventurous eaters when eating something they created.   Additionally, cooking is a wonderful life skill and provides opportunities for kids to explore other cultures.   Our hope is to honor kids’ intelligence during our classes and camps and encourage them in becoming confident, creative chefs.

CS: Is Phoebe – at 2 years old – too young to cook with me? 

Patricia: Toddlers are great chefs!  I started cooking with my niece at 18 months.  It is a great age to explore food textures, colors, shapes and tastes.   Toddlers learn to engage all the senses when cooking while learning life lessons like sharing and patience.   

*Camille’s dress: asos; Phoebe’s dress: Gap (similar here.)

It’s important to create a healthy connection for your child to food early in life.  In our Fun with Food series, toddlers are able to explore cooking with their parent.  Kiddos learn kitchen safety and essential cooking skills like scooping and leveling to measure, chopping (with knife spatulas), rolling out dough, pinching, cutting out shapes and more.  

Cooking is a fun and tasty way to strengthen fine motor skills.  It can be as simple as adding a pinch of salt or placing a blueberry on a skewer.   Some of our favorite recipes to make with kids this age are animal graham crackers, plant part salad, whole-wheat cheddar crackers and fruit skewers.

 

As kids get older, you can allow them to take over more steps in the recipe making process and incorporate more cooking tools.  You can also incorporate cooking with eggs and meat, teach knife skills and let them experiment with their own recipes.

 

CS: Advice on picky eaters?

Patricia: Kids can be picky eaters for a number of reasons.  Kids are more likely to eat what they create so our first recommendation is to help your child create something using that ingredient.  We encourage the chefs at Patricia’s Table to taste their food by telling them that real chefs taste dishes to learn what they like or don’t like or what they might change.  They also have to know if the food is seasoned well enough to send out of the kitchen.

Try incorporating new foods in different ways such as cold instead of hot or in a puree instead of pieces.  Introduce one new food at a time.  And it doesn’t hurt to sign them up for a cooking class!  Cooking and eating in an environment with other kids can be helpful.

What are some of your favorite things to cook with kids?

Some of our favorite things to cook with kids are handmade pastas and sauces, seasonal pies and empanadas and cinnamon rolls.  Of course, we could go on and on.  There are so many different types of cuisine that we enjoy cooking with kids.  

We have had a blast this summer with our cooking challenges in the older kids’ camps.  They always amaze us with their creativity and we are so impressed to see them remember how to whip up a batch of fresh pasta or make a frittata with seasonal veggies using their knife skills.

Now for the recipe to the delicious homemade “animal cracker” cookies we made in class, and that Phoebe and I couldn’t stop eating…

Homemade “Animal Cracker” Cookies

Ingredients:

• 2 1/2 cups whole wheat flour*
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, chilled
• 1/4 cup local honey
• 1/4 cup water, ice cold

*We love Richardson Farm’s whole wheat flour. You can order online and/or pick it up at the farmer’s market in Austin. We recommend using local or organic ingredients, if possible.

Instructions (cont. from previous slide)

1. Preheat oven to 350 degrees F.
2. In a food processor fitted with a steel blade, combine the first 5 ingredients.
3. Cube chilled butter. Add butter cubes in the food processor and pulse until it resembles coarse meal.
4. Add honey to the mixture and pulse.
5. Slowly add cold water to the mixture and pulse until the dough comes together.
6. Divide dough in half. Lightly dust the counter with whole wheat flour. Pat the dough or use a floured rolling pin to flatten the dough to about 1/4 inch thick.
7. Using cookie cutters, cut out crackers. We love to use small animal-shaped cookie cutters. If you are making s’mores, you can cut the dough into squares.
8. Place crackers on a parchment lined sheet pan. Repeat with the second batch of dough.
9. Bake for 14-16 minutes or until slightly browned on the edges.

And George pops them into the oven! While the kids waited for their cookies to bake, we all headed out into the beautiful vegetable and herb garden outside Patricia’s Table.

CS: Tell us about the vegetable garden next to your kitchen? 

Patricia: The garden is an essential part of Patricia’s Table.  When looking for a space, I had envisioned an old house with a back yard garden.  I still can’t believe that’s what we stumbled upon, but I feel very blessed to have found the perfect space.   Kids learn best when you can immerse them in the environment they are studying.   Our garden allows kids to see and learn about a plant’s lifecycle, explore the various parts of the plant and to pick vegetables and herbs they can cook with in the kitchen.   Kids also water the plants and learn that having a garden is work and responsibility.  I want kids to be good food stewards and our backyard garden provides that for our kid chefs.

CS: Tips for parents who might want to plant an herb or vegetable garden with their kids?

Patricia: Planting an herb garden is a great way to start gardening with your kids.  You can plant seeds in a paper egg carton or out in your yard.  Planting herbs from seeds allows them to watch the plant life cycle.  Plant herbs kids can garnish their food with such as basil, parsley or chives.

We headed back inside to check on our cookies. The kids were so excited to see the final outcome of all their hard work, and were really proud that they’d made something so delicious using their own hands.

As all the other kids packed up their to-go bags of extra cookies, my hungry Phoebe dove in and devoured every last one. What can I say, she’s a growing girl!

If you live in Austin, be sure to check out the fun cooking sessions that are on the schedule at Patricia’s Table in the fall.  Classes feature seasonal recipes using ingredients from local farms and their own backyard garden. Little chefs create each recipe from scratch, and each week will build on knowledge from the previous week.

I’d love to hear: do you guys cook with your kids at home? Any great tips?

To see more of Buff’s work, click here.

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Even in today’s world where you can get pretty decent strawberries, citrus, and other produce all year round (imported of course, but totally edible), peaches are one of those items that should be reserved for summertime only. The flavorless and mealy stone fruit that pop up in grocery stores out-of-season barely resemble the sweet, luscious and so juicy-it-drips-down-your-skin peaches that are overflowing at farmers markets all around the country right now. Since I can’t restrain myself from filling my basket with way more than I could possibly snack on in a week, I’m constantly looking for ways to incorporate them into recipes. My current favorites are a peach and rosemary chutney to top grilled pork chops, and these peach shortcakes with lavender whipped cream. They’re an ideal dessert for a laid-back summer dinner party since all the components can be prepared in advance. After you clear the dinner dishes, grab a helper, form an assembly line, and put these together in less than three minutes. Keep reading for a few tips on picking out perfect peaches at the store, and of course, the recipe!

Peaches are one of the few fruits that will continue to ripen (not just rot) off the tree, which means that it’s a good idea to buy peaches that are very firm unless you know you’ll be using them immediately when you get home. So how to know when they’re ready to eat?

• Yellow fleshed peaches should have a golden hue — if there’s a light yellow or greenish cast to them, they’re still unripe.
• Avoid peaches that have a flattened area or bruising.
• Lay the peach in the palm of your hand, and gently press onto the skin with your finger. If you feel a gentle “give,” the peach is sweet and ready-to-eat.
• To speed up the ripening process, place the peach in a dark place (like inside a paper bag) for a day or two, and it should be ready to go!

Peach Shortcakes with Lavender Cream

*serves 6

Ingredients:

• 3 medium-sized ripe peaches
• 1 cup heavy cream
• 1 teaspoon dried lavender, plus more for garnish
• 2 teaspoons powdered sugar
  

for the biscuits

• 2 1/3 cups classic biscuit mix (like Bisquick, or something similar. Yep, we’re keeping it old-school.)
• 2/3 cup milk
• 3 tablespoons granulated sugar
• 3 tablespoons butter, melted
• 3 tablespoons coarse raw sugar

Instructions:

1. Prepare the peaches: Place in a large saucepan of boiling water for 15 seconds, remove with a slotted spoon, then transfer to an ice water bath to quickly cool them off. Peel the peaches (the skin should slip right off!), slice into wedges and set aside.
2. Make the lavender cream: In a small saucepan, combine the cream and lavender. Bring to a simmer and remove from heat. Strain mixture, then refrigerate the cream until completely chilled.
3. In the bowl of a standing mixer (I like to use the whisk attachment — you can also use a handheld electric mixer), beat the cream on medium-high until it begins to thicken. Add powdered sugar, then continue to beat until soft peaks form.
4. Make the biscuits: Preheat oven to 425 degrees. In a mixing bowl, stir together biscuit mix, milk, sugar and melted butter just until a soft dough forms. Drop into 6 big spoonfuls onto a parchment-lined baking sheet. Lightly sprinkle each with raw sugar. Bake for 12 minutes or until tops are golden.
5. Assemble the shortcakes: split each biscuit in half. On the bottom halves, place a dollop of whipped cream, and top with 3 or 4 peach slices. Top with remaining biscuit halves, scatter a few dried lavender buds around and eat!

*photos by Camille

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