Latest Recipes
-
Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
-
Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
-
Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 12 servings
2 tablespoons unsweetened shredded coconut
3 3⁄4 cups coconut milk
1 1⁄2 frozen bananas, sliced
3 cups frozen strawberries
9 Medjool dates, pitted and roughly chopped
Cool and sweet, these mini-smoothies add a colorful, fun factor to any party. Look for coconut milk in your market’s refrigerated dairy section—but feel free to substitute it with almond milk, soy milk, or cow’s milk.
Directions
1. Preheat the oven to 350°F.
2. Place the coconut on a baking sheet and toast in the oven until golden brown, 3 to 5 minutes. Set aside.
3. Place half of the remaining ingredients in a blender and blend until smooth. Divide between six small glasses. Repeat with the remaining ingredients.
4. Divide the coconut evenly, sprinkling over each shake.
Per Serving:
Calories: 214
Carbohydrates: 22 g
Fat: 15 g
Protein: 2 g
Fiber: 2 g
Active Time: 10 minutes
Total Time: 10 minutes
