Try these healthy recipes for picky eaters!  |  WTAJ

Try these healthy recipes for picky eaters! | WTAJ

Studio 814’s Rebecca Bittner talks with a registered dietitian and chef, Abby Gilman Turn some tasty and healthy meals and snacks around for the picky eaters in your family, especially kids. Gilman shares some simple, nutritious meals Del Monte Fresh Produce.

Banana pancakes with granola

Yield: ~20 cakes


3 cups of whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

Half a teaspoon of salt

1 1/4 cups granulated sugar or maple sugar

½ pound melted unsalted butter

2 large eggs, scrambled

Half a cup of low-fat milk

1 teaspoon vanilla

2 bananas del Monte, mashed

1 del Monte banana, diced

1 1/3 cups reduced-sugar granola, divided

Optional: ½ cup unsweetened shredded coconut

Optional: ½ cup chopped walnuts or pecans

Optional: 1/3 cup dried fruit (raisins, cranberries, etc.)


1. Preheat the oven to 350 degrees Fahrenheit. Line muffin tins with 20 paper liners or spray them with oil spray.

2. In a medium sized bowl, add the flour, baking powder, baking soda, and salt and mix well.

3. In a large bowl, add sugar, butter, eggs, yogurt, vanilla, and mashed banana and mix well.

4. Add the dry ingredients to the wet ingredients and stir together, being careful not to over-mix.

5. Add the banana cubes, 2/3 cup granola, optional coconut, nuts, and dried fruit and gently stir into the mixture.

6. Pour the mixture into a muffin tin, each is about full. Sprinkle 2/3 cup of the reserved granola on each muffin.

7. Bake for 30 minutes until golden brown and the toothpick comes out clean.

8. Cool before serving.

Crunchy avocado bites with peruvian green sauce

Yield: 16 avocados


To make the Peruvian green sauce:

1 cup coriander leaves and stems

2 jalapeno peppers, seeded and coarsely chopped

2 cloves garlic

Half a cup of mayonnaise

2 tablespoons white vinegar

2 tablespoons crumbled Cotija cheese or grated Parmesan cheese

Half a teaspoon of salt

Avocado bites:

2 ripe but firm avocados del Monte, halved and cored

All-purpose flour cup

Half a teaspoon of salt

2 large eggs

¼ cup panko rusk

Half a cup of sesame

2 tablespoons olive oil


1. Preheat the oven to 425 degrees Fahrenheit. Cover the baking tray with butter paper.

2. In a blender, combine the cilantro, jalapeno, garlic, mayonnaise, vinegar, cheese, and salt. Mix on high speed until smooth and creamy. Taste and adjust seasonings as necessary. Sit aside.

3. Cut each avocado half into 4 wedges.

4. In a plate, mix the flour and salt.

5. In a wide, shallow bowl, beat eggs well.

6. In another wide, shallow bowl, mix panko and sesame seeds.

7. Dip the avocado wedges in the flour, then the egg, then the panko mixture and transfer them to the prepared baking tray.

8. Drizzle oil on wedges and bake until brown and crisp, 15-20 minutes.

9. Serve avocado slices with green sauce for dipping.

Pineapple Mango And Cashew Juice

4 servings


2 cups del Monte gold extra sweet pineapple, cut into 1-inch cubes

4 del Monte bananas, cut into 2 inches

2 cups Del Monte pre-cut mango

For each individual juice:

1 cup coconut milk drink

1 tablespoon cashew butter

1 teaspoon maple syrup


1. Gather 4 pint jars, freezer-safe containers, or freezer bags.

2. Put 12 cups pineapple, 1 banana, 14 cups mango in each, and put them in the freezer for at least 4 hours or overnight.

3. To make one smoothie, empty one container of frozen fruit into the blender. Add the coconut milk, cashew butter, and maple syrup. until a smooth mixture.

Pink Glow Pineapple Mint Lemonade

2 servings


Pink Glow Pineapple, cut into 1-inch cubes

1 ounce simple syrup

2 squeezed lemons

1 large mint sprig


1. Put the pineapple in a blender and puree.

2. In a shaker, add the mashed pineapple, simple syrup and lemon juice and shake well.

3. Add ice to two cups.

4. Pour pineapple lemon juice into glasses.

5. Garnish with mint and a slice of Pink Glow Pineapple.

Chicken Meatballs With Pineapple Honey Glow

6 servings


1 cup Honey Glow Pineapple, cut into small cubes

1 pound minced chicken

1/3 cup finely chopped green onion

1 large egg, scrambled

2 cloves minced garlic

cup of soft dry breadcrumbs

1 tablespoon soy sauce or tamari

1 piece fresh ginger, peeled and chopped/grated

2 teaspoons toasted sesame oil

Half a teaspoon of black pepper

1 teaspoon red pepper flakes

1 cup teriyaki sauce


1. Preheat the grill and set the oven rack 8 inches from the heat. Light frying oil.

2. In a large bowl, combine pineapple, chicken, green onions, eggs, bread crumbs, soy sauce, ginger, oil, black pepper, and red pepper flakes. Mix together until combined.

3. Measure the chicken mixture with a tablespoon full. Roll each into a ball and place in a prepared tray.

4. Roast until lightly golden brown and internal temperature reaches 165°F, about 8-10 minutes.

5. Serve the meatballs with the teriyaki sauce.

#healthy #recipes #picky #eaters #WTAJ

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