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5 Easy Kids Meals That Are Ruby and Esme-Approved

Some kids are picky eaters, and some kids are easy eaters.

But you know you’ve struck kid-meal gold when your kids’ favorite meal is on the table less than 30 minutes after you walk in the door—and you find yourself stealing bites from their plates. Arielle, being the supermom she is, is sharing those golden recipes for delicious and nutritious meals that Ruby and Esme love, and that she and Brandon can’t help sneaking bites of.

Check out five Charnas-family-approved quick and easy kids meals that are guaranteed to leave your minis (and you) wanting more:

Recipe 1: Pasta With Broccoli

Pasta is a no-brainer meal that even the pickiest of kids usually love. The challenge is packing in the nutrients: We use Kids Cuts ABC+123 Pasta, which is organic and fun for the kids, and add in some  broccoli. Pro tip we got from the one and only @springbysabrina: wash the broccoli with GSE Grapefruit Seed Extract, which is not only vegan, but also fully disinfects vegetables in the best way. Then we use our favorite chemical-free cookware from Caraway Home to boil water. Once the water boils, add the pasta, and for even more flavor, add a little bit of extra virgin olive oil and pink Himalayan salt into the pasta water to taste. The pasta will cook for 6-8 minutes. When the pasta is almost ready, add the washed and cut broccoli into the water. Once the broccoli has cooked for 4 minutes, the pasta is done! Drain all of the water through a strainer, and while the pasta and broccoli are still hot, add the Myokos vegan butter. Optional: for even more flavor add a little bit of cheese with the vegan butter.

Pasta With Broccoli

Ingredients:

  • Kids Cut ABC+123 Pasta
  • GSE Grapefruit Seed Extract
  • Broccoli
  • Miyoko's Butter
  • Extra Virgin Olive Oil (Mediterranean Blend)
  • Pink Himalayan Salt

Time to Prep: 5 Minutes

Time to Cook: 15 Minutes

Recipe 2: Chicken Tenders

This is a go-to that the girls just can’t get enough of. You’ll need one pack of our favorite organic chicken (without any antibiotics) from Bell & Evans. First, take out a large pan and heat a small amount of heat olive oil on medium-high until hot, but not smoking, and prep the chicken while it heats. Crack 2-3 eggs into a bowl, add Himalayan pink salt, and whisk the eggs to create the dipping mixture for the chicken. In another bowl, pour the panko breadcrumbs. Next, dip each side of the chicken in the egg mixture and roll the dipped chicken around in the panko breadcrumbs until each side is coated. The oil should now be nice and hot, so carefully lay each breaded chicken strip in the pan and let cook for 5 minutes on each side. Once the crispy chicken is fully cooked through, transfer each piece to a plate lined with a paper towel to absorb any excess oil while it cools. Once all the chicken is cooked, serve with your favorite sides or dipping sauce.

Chicken Tenders

Ingredients:

  • Bell & Evans Organic Chicken (without antibiotics)
  • 1 Egg = 5 or 6 tenders
  • Add pink salt to egg and whisk
  • Edward & Sons Organic Panko Japanese Style Breadcrumbs

Prep Time: 5 Minutes

Cook Time: 10 Minutes (5 minutes on each side for thin strips)

Recipe 3: Baked Sweet Potato “Fries”

A personal healthy fry swap for grown-up dinners too, these easy oven-baked Sweet Potato Fries make the perfect side for any dinner your children love. If cooking for the family, use 2-3 sweet potatoes, but when it’s just for the kids, you will only need one. First, line a baking sheet with parchment paper for easy no-stick removal. Cut up the potatoes into any shapes you want (we like wedges), and lather the potatoes in extra virgin olive oil and pink Himalayan salt. Lay the potatoes out on the lined baking sheet, pop them in the oven for around 10 minutes, and that’s it!  (Insert “chef’s kiss” mental image here.) How easy?!

Ingredients:

  • 1-3 Sweet Potatoes
  • Extra Virgin Olive Oil
  • Pink Himalayan Salt

Time to Prep: 5 Minutes

Time to Cook: 10 Minutes 

Recipe 4: Turkey Burgers (or Turkey Meatballs)

We all know Arielle is the queen of finding the best burgers all over NYC, so when we heard about her recipe for her homemade Turkey Burgers, we were all chomping at the bit. One supermom tip we learned: While you’re making the turkey burgers, you can also prep turkey meatballs for dinner another night of the week. Start with 1 lb of ground turkey for each recipe, and one red bell pepper or carrot. Chop the red bell pepper or shave the carrot into shreds. Combine the vegetable into a bowl with the turkey. Next, add  ¼ tablespoon of almond flour and ¼ tablespoon of salt. Add one full egg into the bowl of seasoned turkey, and mix. For the burgers, you’ll create small rounded patties out of the mixture using your hands. Transfer onto the cooktop or outdoor grill, and grill each side for 5 minutes. Transfer cooked burger onto your bun of choice, and add any and all of the toppings you love. We can’t resist adding fresh-cut vegetables for crunch.

For the meatballs, warm a layer of sauce in a small sauce pan (Ruby loves tomato sauce). Next, add the round meatballs to the saucepan, cover fully with the rest of the sauce, and then cover the saucepan to cook. Let cook on medium heat for 20 minutes and serve!

Turkey Meatballs

Ingredients:

  • 1 lb of ground turkey 
  • ½ of a red bell pepper or carrot
  • Egg
  • Almond flour
  • Himalayan pink salt
  • Muir Glen Organic Garden Vegetable Pasta Sauce

P.S.  Esme can’t eat garlic or onion, but adding a little bit to the ground turkey mix adds extra flavor!

Prep Time: 5 Minutes

Cook Time: 20 Minutes

 

Recipe 5: Mashed Potatoes

Our favorite quick and easy mashed potatoes that Ruby and Esme love! First, rinse 1-3 potatoes, and then peel and slice them into thin pieces. Sliced potatoes boil faster! Boil the potatoes for 12 minutes in enough water to cover them by two inches, until they’re nice and soft (aka for easy mashing.) Once the potatoes have boiled, drain the water. Use a potato smasher tool (or a fork) and smash the potatoes. While smashing, add a few slices of Miyokos vegan butter and 1/2 cup of milk. We prefer oat milk, but any variation of cow or plant milk works just fine. And voila, you have an easy side that will please any kid or adult!

Mashed Potatoes

Ingredients:

  • 1-3 Potatoes
  • Miyokos Vegan Butter
  • Organic Oat Milk

Prep Time: 3-5 Minutes

Cook Time: 12 Minutes

PS: *These are editorially selected, but if you purchase, Something Navy may get something in return. Thanks.

By SN Edit

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