Easy and Delicious Summer Recipes for Kids' Healthy Meals

• 2 ripe bananas
• 2 eggs
• 1 cup oats
• 1 tsp baking powder
• 1 tsp vanilla extract

1. Mash the bananas in a bowl until smooth, making sure there are no large chunks left.
2. Add the eggs, oats, baking powder, and vanilla extract to the mashed bananas. Mix well until fully incorporated.
3. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
4. Pour small amounts of the batter onto the skillet to form pancakes.
5. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm, topped with fresh fruit or a drizzle of maple syrup.

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• 1 tbsp honey

1. In a tall glass, layer 1/2 cup of Greek yogurt as the base.
2. Add a layer of mixed berries, followed by granola.
3. Repeat the layers until the glass is full.
4. Drizzle honey on top for added sweetness.
5. Serve immediately for a refreshing and nutritious breakfast.

• 6 eggs
• 1/2 cup chopped bell peppers
• 1/2 cup chopped spinach
• 1/4 cup shredded cheese
• Salt and pepper to taste

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. Beat the eggs in a bowl. Add bell peppers, spinach, cheese, salt, and pepper. Mix well.
3. Pour the mixture into muffin tin cups, filling them about 3/4 full.
4. Bake for 15-20 minutes until fully set and slightly golden on top.
5. Let cool slightly before serving. Enjoy warm or at room temperature.

• Whole wheat pita bread
• Tomato sauce
• Shredded mozzarella cheese
• Assorted vegetables (bell peppers, cherry tomatoes, olives, etc.)

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of tomato sauce on each pita bread, covering the entire surface.
3. Sprinkle shredded mozzarella cheese over the tomato sauce to create a cheesy base.
4. Add assorted vegetables as toppings, arranging them evenly for a colorful and nutritious pizza.
5. Place the pitas on a baking sheet and bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Serve the mini veggie pizzas hot, allowing kids to enjoy a healthy and delicious homemade pizza.

• 2 chicken breasts, cubed
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• Olive oil
• Salt, pepper, and herbs

1. Preheat the grill to medium-high heat.
2. Thread the chicken and vegetables onto skewers alternately, creating a colorful and balanced mix.
3. Brush the skewers with olive oil and season with salt, pepper, and herbs of choice to enhance the flavors.
4. Grill the skewers for 10-15 minutes, turning occasionally to ensure even cooking, until the chicken is cooked through and the vegetables are tender.
5. Serve the chicken and veggie skewers with a side of dipping sauce for a fun and nutritious meal.

• 1 cup cooked quinoa
• 1/2 cup chopped cucumber
• 1/2 cup chopped cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

1. In a large bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, and crumbled feta cheese.
2. Drizzle with olive oil and lemon juice for a light and refreshing dressing.
3. Season with salt and pepper to taste.
4. Toss the salad to mix well and serve chilled for a refreshing and healthy meal option.

• Dosa batter
• 2 boiled potatoes, mashed
• 1 onion, chopped
• 1 tsp mustard seeds
• Curry leaves
• Turmeric powder
• Salt

1. Heat oil in a pan and add mustard seeds and curry leaves until they start to splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add turmeric powder and salt, then mix in the mashed potatoes to create the masala filling.
4. Cook for a few minutes and set aside to cool slightly.
5. Heat a non-stick griddle and pour a small amount of dosa batter to make mini dosas, spreading them evenly into small circles.
6. Place a spoonful of the potato mixture in the center of each dosa, fold, and serve with chutney.

• 200g paneer, cubed
• 1/2 cup yogurt
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• Salt
• Lemon juice

1. In a bowl, mix yogurt, ginger-garlic paste, garam masala, turmeric, salt, and lemon juice to create a flavorful marinade.
2. Add paneer cubes to the marinade and let sit for 30 minutes.
3. Preheat the grill or oven to medium-high heat.
4. Skewer the marinated paneer cubes and grill until slightly charred.
5. Serve hot with mint chutney.

• 1 cup basmati rice
• 1/2 cup mixed vegetables (peas, carrots, beans)
• 1 onion, sliced
• 1 bay leaf
• 1 tsp cumin seeds
• Salt
• Garam masala

1. Wash and soak basmati rice for 30 minutes.
2. Heat oil in a pot, add cumin seeds and bay leaf, and sauté until fragrant.
3. Add sliced onions and cook until golden brown.
4. Add mixed vegetables and sauté for a few minutes.
5. Drain the rice and add it to the pot, stirring to combine.
6. Add 2 cups of water, salt, and garam masala. Bring to a boil.
7. Reduce heat to low, cover, and cook until the rice is done.
8. Fluff with a fork and serve hot.

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• 2 cups cooked pasta (rotini or penne)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper

• In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, black olives, and feta cheese.
• Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
• Toss to mix well and serve chilled.

• 1 cup diced pineapple
• 1 cup diced mango
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 tbsp lime juice
• 1 tbsp honey

• In a large bowl, combine pineapple, mango, strawberries, and blueberries.
• In a small bowl, mix lime juice and honey.
• Drizzle the honey-lime dressing over the fruit and toss to coat evenly.
• Serve chilled for a refreshing and healthy summer dessert.

• 1 cucumber, peeled and chopped
• 1 tbsp mint leaves
• 1 tbsp lemon juice
• 1 tbsp honey
• Water and ice

• Blend cucumber, mint leaves, lemon juice, and honey until smooth.
• Strain the mixture to remove pulp, then add water and ice.
• Serve cold as a refreshing summer drink.

• 2 cups watermelon, cubed
• 1 tbsp lime juice
• 1 tbsp honey

• Blend watermelon cubes, lime juice, and honey until smooth.
• Pour the mixture into popsicle molds and freeze for at least 4 hours.
• Remove from molds and serve on a hot day for a refreshing treat.

• 1 ripe mango, peeled and cubed
• 1 cup yogurt
• 1/2 cup milk
• 1 tbsp honey

• Blend mango cubes, yogurt, milk, and honey until smooth and creamy.
• Pour into glasses and serve chilled.