Back to school season can be such a hectic time for everyone! We teamed up with fellow mom, author and owner of Bonberi Mart (a plant based convenience store in NYC's the West Village), @bonberi, for her go-to healthy recipes that kids will actually eat! Read up below, and save for your next grocery store trip!
Almond Crusted Turmeric Chicken Tenders
1 lb boneless, skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp ground turmeric
1/2 tsp ground cumin
Sea salt
2 tbsp avocado oil
Almond flour crust:
1 cup almond flour or almond meal
1 tsp garlic powder
1 tsp onion powder
1 tsp ground smoked paprika
Sea salt
Dipping sauce:
2 tbsp Dijon mustard
3 tbsp raw honey
Preheat oven or air fryer to 425. Let chicken set at room temp. Sprinkle seasoning and oil over chicken and massage well. Mix crust ingredients and place in shallow bowl. Dredge thighs in crust. Place in oven or air fryer for 25 min, flipping half way. Remove when golden brown. Let cool for 5 min. Slice into tender strips. Enjoy with dipping sauce!
1 lb boneless, skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp ground turmeric
1/2 tsp ground cumin
Sea salt
2 tbsp avocado oil
Almond flour crust:
1 cup almond flour or almond meal
1 tsp garlic powder
1 tsp onion powder
1 tsp ground smoked paprika
Sea salt
Dipping sauce:
2 tbsp Dijon mustard
3 tbsp raw honey
Preheat oven or air fryer to 425. Let chicken set at room temp. Sprinkle seasoning and oil over chicken and massage well. Mix crust ingredients and place in shallow bowl. Dredge thighs in crust. Place in oven or air fryer for 25 min, flipping half way. Remove when golden brown. Let cool for 5 min. Slice into tender strips. Enjoy with dipping sauce!
Kid-Friendly Veggie Patties! 🍔🍔🍔
1-2 Russet potatoes, shredded on a cheese grater
1 zucchini, shredded on cheese grater
1 ear of corn, kernels sliced off
1 cup of baby spinach, minced
1/2 teaspoon of salt
1/3 teaspoon ground cumin
1 tbsp corn starch
4 tbsp white rice flour (garbanzo bean flour will work as well!)
4 tbsp avocado oil
Dipping Sauce:
1 part ketchup
1 part vegan mayo
1-2 Russet potatoes, shredded on a cheese grater
1 zucchini, shredded on cheese grater
1 ear of corn, kernels sliced off
1 cup of baby spinach, minced
1/2 teaspoon of salt
1/3 teaspoon ground cumin
1 tbsp corn starch
4 tbsp white rice flour (garbanzo bean flour will work as well!)
4 tbsp avocado oil
Dipping Sauce:
1 part ketchup
1 part vegan mayo
Grate all veggies into large shreds (if your kiddos don't like pieces, you can pulse all in a food processor to a chive a more smooth texture). Salt zucchini and let sit for 5 minutes. Using a cheese cloth or dish towel, squeeze out liquid. Combine shredded veg into a large mixing bowl. Add seasoning, corn starch, rice flour and mix well until forms a dough. Heat a large pan with oil. Form patties with hands, press down onto pan and cook on each side for 3-4 minutes on medium high heat until browned. Let cool on paper towel. Serve with ketchup/mayo mixture! (Can freeze patties up to 3 months!)
Living that healthy lifestyle, Nicole's adorable daughter wears her favorite Pink Chicken Organics sweatshirt and sweatpants!
