healthy kids camp recipes

Simple Salsa

2 medium tomatoes, diced

1/2 small onion, diced

2 garlic cloves, minced

1 -2 tablespoon cilantro

salt and pepper to taste

Directions:

Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced onion(1 tsp.)!

In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt). Stir with a spoon and mash a little, this will make it juicy, and as it sits it'll get juicer

Simple Guacamole
2 medium ripe avocados

1 tablespoon lemon juice

1/4 cup chunky salsa

1/8 teaspoon salt

Directions

Peel and chop avocados; place in a small bowl. Sprinkle with lemon juice. Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.

Taco Bar

Meat & Bean Recipe

1 lb ground beef

1 Tbsp Chili powder

¼ tsp Onion powder

¼ tsp crushed red pepper

¼ tsp dried Oregano

½ tsp Paprika

1 ½ tsp Cumin powder

14 oz can of Black Beans, rinsed and drained

Salt and Pepper to taste

Toppings

Romaine Lettuce

Shredded Cheese

Corn Taco Shells

Homemade Simple Salsa (see above) or tomatoes, chopped

Sour Cream (optional)

Simple Guacamole (optional)

Directions

1. In a lightly greased skillet, cook ground beef on medium-high heat, stirring frequently, until beef begins to brown.
2. Add all seasoning and beans to the beef and stir. (For a milder taste, omit red pepper and reduce chili powder to taste. For a hotter variety, add some Cayenne powder). Allow flavors to blend for a few minutes.
3. Layer up your tacos...meat, cheese, lettuce, salsa, sour cream and simple gaucomole

Taco Pizza

Taco Meat and Beans (see above)

Small Tortillas

Small can Tomato paste

Romaine Lettuce

Shredded Cheese

Homemade Simple Salsa (see above) or tomatoes, chopped

Sour Cream (optional)

Simple Guacamole (optional)

Directions:

Pre-heat oven or toaster oven to 350 degrees.
Spread 1 tsp of tomato paste onto tortillas. Layer with Taco Meat & Beans and Cheese.
Bake for 15 minutes or until cheese has melted.
Layer on toppings...

Re-fried Beans

1 Tbsp of Butter

½ onion, chopped fine

¼ tsp salt

14 oz can of pinto beans, rinsed and drained

1 tsp of cumin

½ tsp chili powder

Salt and Pepper to taste

Directions:

Heat butter in sauté pan. Add onions, sprinkle with salt and simmer on low until translucent.
Season with cumin, chili powder, salt and pepper.
Mash down the beans with a potato masher while simmering. Continue to mash until desired smoothness.

Strawberry Shortcakes

Shortcakes:

1/3 cup melted butter

6 Eggs, lightly beaten

¼ tsp salt

½ cup Honey

1 Tbsp Vanilla Extract

¼ Almond Extract

½ cup Almond Flour

Topping:

2 cups fresh Strawberries, sliced

2 Tbsp Honey

1 tsp Vanilla Extract

Directions:

Preheat oven to 350 degrees.
Grease muffin pan
Mix all shortcake ingredients together and divide among 12 muffins cups.
Bake for 20-30 minutes, until tops begin to brown.
Cool on wire rack. While cooling, mix topping ingredients.
Cut muffins in half crosswise and top with sliced strawberries that have been tossed with honey to taste and a dash of vanilla extract.

Ladybug Melon

Ingredients

Red grapes
Strawberries

Mini chocolate chips
Honeydew melon

Directions:

For each ladybug, push half of a red grape onto a trimmed wooden skewer for the head.
Next, push on a hulled strawberry body and score the back to create wings.
For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Ants on a log

1 celery stalk

1 teaspoon of organic peanut butter

10 raisins

spread peanut butter on inside of celery add raisins and enjoy

Zucchini Chips

1/4 cup almond meal (or breadcrumbs)

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons almond/rice milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Directions:

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Mikey's Milkshake (Unbelievably good!!)

Makes 6 services

Soak 2 cups of fresh pecans (about 1/2 pound) for about 5 minutes, rinse them, soak them another 5 minutes and rinse them again.

Then put into a Vita-Mix (or powerful blender):

8 pitted dates

A level teaspoon of Celtic Sea Salt (or to taste)

2 - 3 teaspoons of honey (or to taste)

1 and 1/2 vanilla beans (optional)

5 - 12 macadamia nuts (make it creamier!!)

Refrigerated cold water to total 60 oz.

Turn on low until the nuts are ground up. Then whip it on high for 1 to 1 1/2 minutes.

Frozen P & J (pops or sandwiches)

PB&J sandwiches with toasted mini waffles or rice cakes instead of bread, or try it with yogurt and raspberries.

Ingredients

1/2 cup smooth ORGANIC peanut butter
1 cup plain yogurt
1 cup milk or milk alternative
2-4 tablespoons honey, divided
2 teaspoon vanilla extract
1 bag of frozen raspberries

Directions

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.

2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.

3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.

4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Honeydew Raspberry Popsicles

1/2 honeydew melon, peeled, seeded and chopped (2 cups)

1/2 cup sugar, divided

1/2 cup natural yogurt (Greek is best)

1 cup raspberries

Directions:

Place honeydew and 1/3 cup sugar in a blender. Process until smooth. Pour through a fine-mesh sieve to remove solids. Stir 6 tablespoons yogurt into honeydew puree. Pour into 6 (3 ounce) Popsicle molds. Freeze for 1 hour or just until firm enough to hold next layer