This recipe was shared by Ephraim (age 7) and Ezekiel (age 9) with some help from Eli (age 14). They are an on-the-go breakfast favorite!

Above are the ingredients that can be used to make these bars. If you are vegan, you can use vegan chocolate chips. If you are gluten-free, you can use gluten-free oats! If you want to avoid sugar, you can use even less maple syrup and replace the chocolate chips with raisins!

In the video below, Ephraim, Ezekiel, and Eli will show you that the exact measurements are not that important. They taste delicious no matter what!

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Oat Food Bars

Shared by Eli (age 14), Ezekiel (age 9), and Ephraim (age 7)

These Oat Food Bars are primarily made with oats and are delicious! You could use raisins instead of oats if you want them to be even healthier.

Course Breakfast, Snack

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 2 cups oats
• 1/2 cup almond flour
• 1 tsp cinnamon
• 1/4 cup almond milk
• 1 cup applesauce (or 3 pouches)
• 1/2 cup maple syrup
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Line 9" x 13" pan with parchment paper.
• Mix the dry ingredients. Add the wet ingredients and mix to combine.
• Spread mixture evenly on top of parchment paper.
• Bake 20 to 25 minutes.
• Let the pan cool. Cut into bars.

The post Oat Food Bars appeared first on Village Kids Kitchen.

This recipe was contributed by Anthony (age 14), Ezequiel (age 11), and Maddox (age 7). Here are the ingredients!

This recipe can be customized in an infinite number of ways. You can replace the egg whites with beaten eggs including the yolks. The bell pepper and spinach can be swapped out with other veggies such as asparagus, onions, mushrooms, or broccoli. You can use other types of cheeses besides cheddar, such as crumbled feta, or you can leave the cheese out entirely to make it dairy-free. Make these yummy egg bites just the way you want them!

Watch the video below to see Anthony, Ezequiel, and Maddox show you how quick and easy it is to throw this healthy recipe together!

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Egg Bites

Shared by Anthony (age 14), Ezequiel (age 11), and Maddox (age 7)

These quick and easy egg bites are a nutritious way to start the day! Include whatever toppings and seasonings you enjoy!

Course Breakfast, Snack

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Author Village Kids Kitchen

Ingredients

• 16 oz liquid egg whites (can also use eggs)
• 1/2 cup diced bell pepper (can use a variety of colors)
• 1/4 cup chopped fresh spinach
• 1/4 cup shredded cheddar cheese or crumbled feta cheese
• 1 tbsp minced garlic
• cumin to taste
• basil to taste
• pepper to taste

Instructions

• Preheat oven to 400 degree F.
• Coat muffin tin with cooking spray.
• Fill each muffin cup halfway with egg whites
• Add spices, veggies, and cheese to taste
• Bake for 15-20 minutes

Notes

Th

The post Egg Bites appeared first on Village Kids Kitchen.

This is a delicious recipe for Cookie Dough Hummus contributed by Piper (age 12). Here are the ingredients!

In this video, Piper will show you how to make this yummy dip for apples. She is assisted by her friend Evangeline (age 11).

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Cookie Dough Hummus

Shared by: Piper (age 12)

Chickpeas are a great source of protein. This yummy recipe can be used as a dip for apples or other fruits and veggies!

Course Snack

Prep Time 10 minutes minutes

Servings 4 people

Author Village Kids Kitchen

Ingredients

• 1 can (15 oz) garbanzo beans
• 1/3 cup peanut butter (or any nut butter)
• 1/3 cup maple syrup (or to taste)
• 1/2 cup chocolate chips

Instructions

• Drain garbanzo beans and save the liquid.
• Blend garbanzo beans, peanut butter, and maple syrup in blender.
• Add in 2 tablespoons leftover liquid (or until it reaches the desired consistency).
• Stir in the chocolate chips.

The post Cookie Dough Hummus appeared first on Village Kids Kitchen.

This nutritious kale chip recipe was shared by Evangeline (9 years old).

Kale chips are really good and healthy. They don’t taste healthy. They taste delicious. Me and my mom make these together.

These are the ingredients. None of them are bad for you. You can also use mini bell peppers, but you would probably need a few of them.

These are the tools. We have a pretty big dehydrator, but if you don’t have one, you can keep them in the oven at a low temperature. But if you do that, watch them so they don’t burn.

First, measure two cups of cashews. Then add water so that they’re covered. Soak the cashews until they are soft. We usually use hot water from the sink and let them soak for about an hour.

Rinse the kale. Good bye. We use two bunches of kale. Okay, now really good bye. Until the next picture.

Rip the kale until bite-sized pieces…Yay, it’s me!!!!!!!!

This is about how much kale you should have. You can compost the stems or give them to your bunny or monster in your closet or….. your dog. But not the monster, because it will eat you, because it doesn’t like kale. But not really.

Cut two lemons in half and squeeze the lemon juice. When you are done, you should have about half a cup.

Drain the cashews that have been soaking.

Put the worms, just kidding, cashews in the blender.

Pour the lemon juice in the blender.

Cut the bell pepper into pieces. Bwah ha ha ha!!!!!!

Add the bell pepper to the blender.

Add 4 tablespoons of bugs, just kidding, nutritional yeast.

Add 1 teaspoon of white bugs, I mean salt, and 2 teaspoons of this weird different type of bug I don’t know about. But really it’s garlic powder (whisper, whisper).

Now blend it up! And trick one of your brothers or sisters or kids into thinking it’s a smoothie and drinking it. Just kidding!

This is what it should look like when it’s done.

Add a little bit of sauce at a time to the kale so you can mix it up.

Cover the kale in the sauce and then put it on the dehydrator tray or whatever you are going to put in the oven. Your hands will get very messy! You can use your little sister or brother as a towel. But not really!

Put them in the dehydrator. We set our dehydrator to 115 degrees. We usually do like ten hour or overnight. You can do more or less though if you want. It doesn’t really matter.

This is what they look like when they are done. If you want to, you can put worms on them, but only if you want to and I didn’t do that.

We store our extras in mason jars, but they won’t usually last very long. Yum yum!

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Cheezy Kale Chips

Shared by: Evangeline (age 9)

Kale chips are really good and healthy. They don't taste healthy. They taste delicious.

Course Snack

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Author Village Kids Kitchen

Ingredients

• 2 bunches kale
• 2 cups cashews
• 1 red bell pepper
• 2 lemons
• 1 tsp salt
• 2 tsp garlic powder

Instructions

• Soak the cashews in hot water for 1 hour
• Wash the kale and rip it into bite-sized pieces
• Squeeze the lemons to make roughly 1/2 cup lemon juice
• Chop the bell pepper
• Blend together bell pepper, lemon juice, nutritional yeast, salt, and garlic powder
• Coat the kale pieces in "cheeze" sauce
• Dehydrate kale chips overnight

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