Healthy Kids Foods: Green Foods

Day 4: Green Day

Breakfast

My Mom got into our wellness rainbow week and made her FABULOUS Zucchini Bread for our green day (Thanks Mom!!).

Zucchini Bread
(Recipe from Whole Foods Market)

Ingredients:    

 1 1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 egg

1/3 cup expeller pressed canola oil

1/3 cup unsweetened applesauce

2 tablespoons nonfat plain yogurt

3/4 cup sugar

2 teaspoons vanilla extract

1 cup grated zucchini

1/3 cup finely chopped walnuts

Directions:
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

Lunch

Salad with ranch
Snap Peas
Green Peppers with Hummus
Pickle (my daughter's favorite!)
Organic Apple Crunchers

Dinner

Chicken, Avacado and Orange Salad with
Balsamic Vinegrette

Green Day was the most successful day of the week thus far - I set up a BYO (build your own) Salad Bar - I think the kids loved being able to make the choices of what veggies to put on their plate. I wish I had smiles like this everynight at dinner!!!

Day 4: Green Day

Breakfast

My Mom got into our wellness rainbow week and made her FABULOUS Zucchini Bread for our green day (Thanks Mom!!).

Zucchini Bread
(Recipe from Whole Foods Market)

Ingredients:    

 1 1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 egg

1/3 cup expeller pressed canola oil

1/3 cup unsweetened applesauce

2 tablespoons nonfat plain yogurt

3/4 cup sugar

2 teaspoons vanilla extract

1 cup grated zucchini

1/3 cup finely chopped walnuts

Directions:
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

Lunch

Salad with ranch
Snap Peas
Green Peppers with Hummus
Pickle (my daughter's favorite!)
Organic Apple Crunchers

Dinner

Chicken, Avacado and Orange Salad with
Balsamic Vinegrette

Green Day was the most successful day of the week thus far - I set up a BYO (build your own) Salad Bar - I think the kids loved being able to make the choices of what veggies to put on their plate. I wish I had smiles like this everynight at dinner!!!