Little Helpers Toddler Cookbook: Healthy, Kid-Friendly Recipes to Cook Together

Copyright © 2019 by Rockridge Press, Emeryville, California

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Interior and Cover Designer: Jami Spittler

Photo Art Director: Sue Bischofberger

Editor: Ada Fung

Production Editor: Erum Khan

Cover photography © 2019 Darren Muir. Food styling by Yolanda Muir.

Interior photography © 2019 Evi Abeler. Food styling by Albane Sharrard.

Cover: Frozen Watermelon Pizza Pops

ISBN: Print 978-1-64152-476-6 | eBook 978-1-64152-477-3

To my boys, Jack, Henry, and Kyle

Broccoli-Cheddar Cornbread Muffins

contents

INTRODUCTION

chapter 1: LET’S COOK!

chapter 2: BREAKFAST

Rainbow Smoothie

Banana Split Parfaits

Slow Cooker Apple Pie Oatmeal

Green Eggs and Ham Cups

Baked Pancake Pizza

Pumpkin French Toast Sticks

English Muffin Breakfast Pizzas

Sweet Potato Hash Brown Waffles

chapter 3: LUNCH

Super Easy Tomato Soup

Pizza Toasts with Disappearing Veggie Sauce

Smashed-Bean Quesadillas with Easy Salsa Dip

Broccoli Nuggets

Green Monster Smoothie Bowls

Creamy Mac and Peas

Sandwich Sushi Rolls

Chicken BLT Kebabs

chapter 4: DINNER

Chicken Parm Pasta Bake

Rainbow Rice Noodles with Roasted Tofu

Autumn Veggie, Apple, and Sausage Sheet Pan Supper

Falafel Burgers with Lemony Yogurt Sauce

Muffin Tin Cobb Salad with Raspberry Dressing

Breakfast-for-Dinner Fried Rice

Super Green Spaghetti

Easy Alphabet Soup

Crunchy Fish Taco Bowls with Simple Guacamole

Roasted Shrimp and Veggie Sushi Rice Bowls

chapter 5: SNACKS & SIDES

Green Toad Toasts

Homemade Yogurt-Ranch Dip

Cauliflower Popcorn

Chunky Monkey Bars (Banana-Oat Bars with Walnuts and Chocolate Chips)

Broccoli-Cheddar Cornbread Muffins

Green Bean Fries

Honey-Wheat Soft Pretzel Sticks

Rainbow Black Bean Salsa with Baked Chips

chapter 6: DESSERTS

Frozen Watermelon Pizza Pops

Pumpkin Chocolate Chip Cookies

Trail Mix Krispy Treats

No-Bake Cookie Dough Bites

Chocolate Pudding Dirt Cups

Mini PB&J Cupcakes

MEASUREMENT CONVERSIONS

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

introduction

When I was four, my mom pushed a stool up to the stove and taught me how to safely make my own scrambled eggs. I remember feeling so proud that I made my own breakfast. As I got older, I would help make pancakes with my special secret ingredient (orange juice) and concocted different salad dressings for our nightly family dinner. The kitchen was a place for me to flex my creativity, feel ownership, and develop confidence. My positive experiences in the kitchen led me to pursue a career in the culinary arts, and later drew me to become a cooking instructor dedicated to passing on my love of food and cooking to children.

When I became a parent, I knew cooking with my kids would be an important part of our lives. However, my two energetic boys are two years apart, and I soon realized that it can be pretty overwhelming to make dinner on a busy night while also trying to include my boys in the cooking process. Over the years, I’ve come up with some clever strategies to get my kids helping in the kitchen without causing me too much stress.

I have also created lots of tried-and-true, kid-approved recipes that I’ve tested out in my preschool cooking classes and at home. In fact, this year I got the chance to make my Super Green Spaghetti with my three-year-old, Henry, and his preschool class. My boys are pretty good