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 4 servings
1/2 pound clams, rinsed
2 cloves garlic
1/4 teaspoon salt
2 cups packed kale leaves
1/2 pound frozen whole wheat pizza dough, defrosted
1/2 cup grated Pecorino Romano cheese
1 cup baby arugula
We couldn’t wait to get our hands on Eat Complete, the new cookbook by Drew Ramsey, M.D., the Columbia University psychiatrist who’s also a member of our advisory board. The book is packed with brain-boosting recipes, including these three that turn kid-favorite burgers, pizza, and mac and cheese into superfoods!
Directions
1. Preheat the oven to 450̊°F.
2. Fill a large pot with 3 inches of water and bring to a boil over high heat.
3. Add the clams, cover, and cook for 2 to 3 minutes or until the shells open and the clams are cooked through.
4. Drain and pull the clam meat from the shells. Chop the clams and set aside.
5. Place the olive oil, garlic, and salt in a food processor and pulse until finely chopped. Add the kale and pulse again until a chunky mixture forms.
6. Roll out the pizza dough and place it on a pizza pan or baking sheet. Top with the kale mixture and, using the back of a spoon, spread it almost to the edges of the dough.
7. Sprinkle the pizza with clams and Pecorino Romano cheese and place in oven. Bake for 15 to 20 minutes until the edges are golden.
8. Remove from oven and sprinkle with arugula. Serve immediately.
Per Serving:
Calories: 408
Carbohydrates: 30 g
Fat: 26 g
Protein: 17 g
Fiber: 1 g
