Healthy Child Recipe



Chapter One:

What a great way to fire up the grill for a hearty snack for your children and friends.  They will love these nutritionist snack.

 Poppin Grilled Shrimp


2 tsp garlic
1/3 tsp cayenne pepper
1 tsp paprika
2 tsp black pepper
1 1b large wild shrimp, peeled devined and rinsed
4 jalapenos, seeded, halved and cut into thin slices
1/1/2 lb bacon slices, cut in half


1. preheat the grill to medium-high heat.
2. In a small bowl mix together the garlic powder, paprika, black
pepper and cayenne.
3. Sprinkle the shrimp with half of the spice mixture.
4. prepare each shrimp at a time, make a split about 3/4 inch long at the
base of the shrimp. Place 1 jalapeno slice in the slit then wrap thighly with a
slice of bacon. Thread each shrimp onto a swewer, trying to spear the
jalapeno slice as well as both ends of the bacon. Repeat this process until you
have 4-5 shrimp on each skewer. Dust again with the remaining spice mixture.
5.  place the shrimp skewers on the grill and cook until the bacon crisps.
 about 3-5 minutes per side. (You may wish to brush the skewers with a small amount
of tallow, ghee, or coconut oil to keep them from sticking.)
6. When the shrimp are done, serve on or off the skewer and garnish with lime wedges.
Serves 5-6
Prep-15 min.
cook 5 min

Chapter Two

A southern granny good old time treat. Delicious and easy to make. They will love you for this
enjoyabe eat.

Collard Greens Sandwich Wraps


10 large collard green leaves
12 slices of favorite deli meat
12 slices cooked bacon


1. Lay a piece of foil that is slightly bigger than the circle of a collar
green leaf on the counter. Place the same size piece of parchment paper
on top of the aluminum foil.
2. Place 2 collard green leaves on the parchment paper, overlapping to create
a single long leaf, within theveiny side of each leaf facing up.  Cut off the thick stem
from the bottom part of the leaf, and then shave the remaining part of the stem
from top to bottom so that it is level with the leaf.
3. Layer your meat bacon and any toppings onto the leaf.
4.  Using the parchment paper, roll up the collard green leaves lengethwise
like a burrito. Fold in both ends of the parchment paper and roll it
up again inside the piece of foil. Store in the refrigerator until ready
to serve.
Serves: 6
Prep: 20 min.
cook: 25 min.

Chapter Three:

Cucumbers are readily available throughout the year, especially during the early

springtime of the year. Enhancing your meal with a delicious green cucumbers

topped with a taste of creamy coconut.

Tasty Cucumber Salad


2 large cucummbers, peeled
1/2 small red onion, thinly sliced
1 tbsp fresh dill, finely chopped
1 tbsp apple cider vinegar
1/4 cup coconut milk
1/8 tsp garlic powder
Sea salt and black pepper to taste


1. Placed sliced cucumbers in a colander in the sink

Sprinkle with a bit of salt to allow their moisture to

release for  20-25 minutes. Rinse well to remove the salt

and pat gently to dry.

2. in a medium bowl combine the cucumbers, onion, dill, mint

vinegar,coconut milk, garlic powder, and a sprinkle of salt and pepper

Toss gently to combine, Serve and Enjoy!

Serves: 4

Prep:25 min

Cook: 0 min.



Chapter Four

Sweet Potatoes Pasta Salad

This salad makes a perfect side dish, with a zesty taste of avocado oil. What a great way to add

a healthy tasting salad to your meal.


1/8 cup avocado oil

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp sea salt

2 large sweet potatoes peeled and spiralized

1/2 sliced black olives

10-12 artichoke hearts

2 medium potatoes chopped


In a small bowl, combine the oil, garlic,lemon juice, and salt

set aside.

2. Bring a large pot of water to a boil. Add the sweet potatoes noodles

and cook for 2 minutes, drain and allow to cool.

3 Placed cooled sweet potatoes noodles in a large bowl and add

the black olives, arttichoke hearts and tomatoes.

4 Pour the dressing over the salad and toss gently to coat. refrigerator

one hour before serving.

Serve: 6-8

Prep: 5 min

Cook 15 min



Chapter Five:

The result of this healthy dish, with roasted broccoli, a healthy dish with some zing!

Old Fashion Broccoli Delight


5-6 cups broccoli florets

2 Tbsp olive oil or avocado oil

1/2 coarse sea salt

1/2 cup mayonnaise

1 tsp dijon mustard

2 tsbp fresh lemon juice

3/4 tsp nutionist yeast

1 anchory fillet or 1/4 tsp anchovy paste (optional)

Sea salt a nd freshly ground black pepper to taste


1 Perheat the oven to 400 F. Line a rimmmed baking sheet with

parchment paper. Set aside.

2 In a medium bowl place the broccoli florets. Add the olive oil, and

sea salt. toss to coat all of the pieces with oil. If needed, use your hands

                  to rub oil onto all of the florets. Spread  evenly on the prepared baking sheet

Roast 15 minutes or until edges have browned.

                   3 While the broccoli is cooking prepared the sauce in a small blender or food

processor, place the mayonnaise, dijon,garlic,lemon juice, nutritionist yeast

anchovy fillet, and a sprinkle of salt and pepper. Process until smooth. Transfer

to a large bowl.

                        4 When the broccoli is done cooking, add the hot broccoli to the bowl

with the sauce and toss to coat all of the pieces. Serve immediately.

Serves: 5-8

Prep: 30 min

Cook: 15 min



Chapter Six:

Mushroom Green Bean Salad


 3-4 cups trimmed green beans
i tbsp coconut oil
8 oz white button mushrooms sliced
1/2 tsp garlic powdew
1 clove garlic minced
1 tbsp olive oil
Sea salt to taste
Freashly ground black pepper to taste


1 Place green beans and 1 teaspoon of salt in a large pot and cover

with water. Bring to a boil, then reduce heat to medium-low and summer

until beans are tender, about 10 minutes. Drain and rinse with cold water.

Allow to cool for 10 minutes.

2 Meanwhile, cook the mushrooms, in a large skillet over medium heat

melt the coconut oil. add the mushrooms and saute for 5 minutes stirring

occassionally. Season with a sprinkle of salt, and garlic powder. Remove

from heat and set aside.

3  in a large bowl, toss together the cooked green beans mushroom and

minced garlic. Drizzlie with the olive oil, a little salt and pepper and toss to

combine. (Feel free to add more olive oil, if desired.) Cover and

refrigerate 3 hours, or overnight, before serving.

Serves: 6-8

Prep: 15 min, chilling time

Cook: 30 min




Chaper Seven:

Pineapples and Berry Popsicles


1 cup full-fat coconut milk

1 1/4 cups cubed pine apples

1 1/2 tbsp raw honey

i tsp pure vanilla extract

1/3 cup fresh strawberries, roughly chopped

1/3 cup fresh raspberries roughly chopped


1 In a blender or food processor, puree the coconut milk, pineapple

honey and vanilla until smooth.

2 Stir in the strawberries and raspberries. Pour mixture

into popsicle molds and freeze until solid, about 4 hours.

enjoy on a hot day!

Servings 4-6

Prep: 10 Min.

Freeze: 4 hours


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