Download 365 Foods Kids Love to Eat, 3E: Fun, Nutritious and by Sheila Ellison PDF

By Sheila Ellison

A whole advisor to chuffed, fit mealtimes

Here it is-the cookbook mom and dad were anticipating, jam-packed with conscientiously selected, nice tasting, good-for-you, kitchen-tested recipes that entice the complete relatives, specially the youngsters! inspire fit attitudes towards meals and lifetime, healthy consuming behavior with 365 meals young children like to Eat!

Perfect for busy mom and dad and child-care providers

"A ebook with the entire goodies." -Daily News

"As a mom and pediatrician, i've got stumbled on this booklet to be filled with healthy recipes that youngsters fairly like! A needs to for a person who has the chuffed and occasionally perilous task of feeding children."
--Joan Slackman, MD

"Parents with kids who hate all nutrients (except fortunate Charms) will seize this booklet to their breasts with gratitude." --Fresno Bee

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Additional resources for 365 Foods Kids Love to Eat, 3E: Fun, Nutritious and Kid-Tested!

Sample text

Yield: 2 servings. 365 Foods_3rd print 2/27/06 11:49 AM Page 24 chocolate frosted shake 22 Ingredients 1 cup low-fat milk 3 scoops chocolate ice cream 1 tablespoon chocolate syrup Chocolate sprinkles (optional) Directions Put all ingredients in a blender. Process until thick and smooth. Pour into a tall glass and garnish with chocolate sprinkles. Yield: 1 serving. Note: Keep a visible record of your child’s growth. Attach a yard (meter) rule or a dressmaker’s tape to the doorway of the kitchen.

Ladle punch into glasses or cups and garnish with strawberries, orange slices, pitted cherries or pineapple chunks. Yield: 8 servings. 365 Foods_3rd print 2/27/06 11:49 AM Page 35 minted lemon granita Ingredients 4 cups cold water 40 mint leaves, washed 6 lemons 6 oz sugar 1 egg white 33 Directions Peel the rind off the lemons and set aside. Squeeze and then strain the juice from the lemons. Pour water into a saucepan and add lemon rind and sugar. Heat gently until sugar dissolves, then bring mixture to the boil.

Sprinkle a 1⁄2 teaspoon of cinnamon sugar on top of each muffin. Bake for 20 minutes or until brown. Yield: 12–14 muffins. Note: Thanks to the Fisher family in Cedarburg, Wisconsin, who run a wonderful restaurant called Boders On-the-River, for sharing this recipe. 38 Ingredients 2 cups flour 4 teaspoons baking powder 3 ⁄4 cup sugar 1 teaspoon salt 1 cup fresh or frozen or canned berries (drained) blueberries or tart cherries work best 2 eggs 1 ⁄2 cup melted butter 1 cup milk Cinnamon sugar for topping (1⁄8 teaspoon cinnamon to 1⁄2 cup sugar) 365 Foods_3rd print 2/27/06 11:49 AM Page 42 date scones 39 Ingredients 3 cups unbleached flour 4 teaspoons baking powder Pinch salt 2 ounces (50 g) butter 11⁄2 cup milk 1 ⁄2 to 3⁄4 cup pitted dates Directions Preheat oven to 450°F (230°C).

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