Latest Recipes
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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.
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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.
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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 6 servings
5 tablespoons salted butter, melted, plus more for greasing the baking dish
2 large eggs
1 tablespoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
1/3 cup Wholesome Sweeteners Organic Blue Agave, or more to taste
1 1/4 cups heavy cream
1 teaspoon ground nutmeg
Jonathon Chatman took home the grand prize KIWI’s 2011 Next Great Young Chef contest with this extra-delicious recipe.
Directions
Preheat the oven to 350°. Lightly grease an 8-inch-square baking dish with butter.
In a food processor, add 2 1/2 cups of the corn, eggs, vanilla, agave nectar, heavy cream, butter, and nutmeg. Pulse 3 to 4 times to combine; the mixture should still have some whole or partial pieces of corn visible.
Transfer the mixture to a large bowl, add the remaining 1/2 cup corn, and mix well. Pour into the prepared baking dish, and bake 30 to 40 minutes, or until the top is golden brown.
Allow to cool for 5 minutes before serving.
Per Serving:
Calories: 348
Carbohydrates: 31 g
Fat: 21 g
Protein: 6 g
Fiber: 2 g
Active Time: 10 minutes
Total Time: 40 to 50 minutes
