Hiding the Healthy: Kid-Friendly Recipes for Picky Eaters

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Playing Hiding the Healthy: Kid-Friendly Recipes for Picky Eaters



Turkey Meatloaf


  • 1 pound ground turkey
  • 8 baby carrots
  • Handful of basil
  • 1/2 cup broccoli
  • 3 roasted peppers
  • 1/2 - 3/4 cup brown rice crumbs
  • 1/4 cup flax seed


  • Finely chop all veggies in Cuisinart and add to ground turkey along with brown rice crumbs and flax seed.
  • Mold into rectangular shape on tinfoil and place on a pan or mold into a loaf pan.
  • Bake for 45 minutes to an hour at 375 degrees depending on oven. Test inside of loaf with a coffee stirrer to make sure it's cooked through.





Zucchini Pizza Bites


  • 1 zucchini, washed well and ends cut off
  • 1/4 cup spaghetti sauce
  • 1 cup shredded mozzarella


  • Preheat oven to 350 degrees.
  • Spray cooking spray (or lightly wipe olive oil) on a baking sheet.
  • Slice zucchini into 1/4-inch slices and place on baking sheet.
  • Spread sauce on top of slices.
  • Top with mozzarella cheese and any other pizza topping you'd like.
  • Bake until cheese is melted and golden brown, remove and cool.





Chickpea Peanut Butter Cookies


  • 1 cup canned chickpeas, rinsed, drained and patted dry with a paper towel (If the skins come off, it’s fine; you can discard them.)
  • 1/4 cup cane sugar (a less-processed white sugar)
  • 1/2 cup sucanat or coconut palm sugar (or another type of raw brown sugar)
  • 1 1/2 cups all-natural peanut butter (smooth or crunchy)
  • 1/4 cup coconut oil (could also use butter or Earth Balance)
  • 1 egg
  • 1/4 teaspoon salt
  • *optional* 2 packets of stevia


  • In a food processor or blender, blend all ingredients.
  • Chill dough in the freezer for 20 to 30 minutes. It will make it easier to handle.
  • Drop by spoonful onto a cookie sheet lined with parchment. Flatten each cookie twice with a fork. (If the dough sticks to the fork, you can dip the fork in cornstarch after each use.)
  • Bake at 350 degrees for 10 to 12 minutes or until they just start to brown around the edges.





Gluten-Free Banana Chocolate Chip Cookies


  • 1-1/2 cups gluten free oats
  • 1/2 cup rice flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips

In Another Bowl:

  • 1/2 cup mashed bananas and/or applesauce (Elycia always does 2 to 3 bananas and then a little applesauce.)
  • 1/3 cup coconut nectar or honey
  • 2 tsp vanilla

Flax Egg:

  • 1 tablespoon ground flax
  • 3 tablespoons hot water


  • Make the "flax egg" first: Mix the two ingredients and put in the refrigerator for 15 minutes.
  • Combine wet and dry ingredients and bake until brown, usually 30 to 40 minutes depending on oven.


Source: Elycia Rubin