Research shows that involving children in their own food preparation has been linked to a direct increase in food awareness, consumption and personal confidence, according to research published by the Cambridge University press. Preparing our meals and baking special treats has been a great way for us to relax, unwind and get creative.

Set up for this is minimal and simple for your child to get involved. I divided up the pizza dough and worked with Wesleigh to spin and stretch the dough into our perfectly sized Lenox mini luna plates. From there, Wes added the sauce and cheese on her own (hence the extra cheese). Once we finished making a few pies, I baked these in the oven but you can use a toaster oven if you’re making a smaller batch.

You’ll want the crust to be lightly browned and crisp while the cheese is melted and gooey. Bon appetit!

Ingredients

Pizza Dough (for this recipe we used whole wheat, use whatever your family prefers)

Tomato Sauce

Shredded Mozzarella Cheese

Fresh Basil (red pepper, oregano, whatever else your family prefers)

Instructions

There are not many instructions for this recipe which makes it great to create with children.

Break up the dough into pieces for your child to stretch

Place onto baking sheet

Invite your child to add the sauce, cheese and additional toppings

Bake time will vary pending the size pie you create

Allow to cool (just a bit!) and enjoy!

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The post Mini Pizza Pies first appeared on Lindsey Boova.

Although I enjoy cooking, especially with Wes, I seem to never have the right tools or ingredients on hand when I find an interesting recipe. Fortunately, this time around, I had pretty much everything needed to whip up this hearty dinner. Now that Wes and I have been preparing most of our meals together, I think it’s time to invest in some proper kitchen tools. More on that later..

Ingredients

1/3 cup pine nuts, toasted

1 pound penne (we used angel hair)

1 tablespoon kosher salt (for pasta water)

2 medium cloves garlic (smashed)

1/3 cup fresh parsley

1 teaspoon dried oregano

1 teaspoon fresh thyme or 1/2 teaspoon dried

1 1/2 cups peas

15 ounce ricotta cheese

1 tablespoon lemon zest

2-3 tablespoons lemon juice (to taste)

1/4 cup oil

2 teaspoons kosher salt

3/4 teaspoon black pepper

Instructions

In a skillet, toast the pine nuts over medium heat. Stir them constantly and watch them carefully so they don’t burn. Once the pine nuts are golden, remove to a plate and set aside. 

Fill the skillet with water and add 1 tablespoon of salt. Bring to a boil over high heat and add the pasta until it is cooked al dente.

When ready, drain the pasta and return to the same pot. Drizzle with olive oil and stir.

To make the ricotta pea sauce, blend add garlic and parsley, oregano and thyme until the parsley and garlic are finely chopped.

Add 1 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn’t be completely smooth. 

Add the ricotta mixture to the pasta and stir. Add in remaining cup of peas.

Add 1/2 cup grated Parmesan and a few drizzles of olive oil.

Top each serving with some toasted pine nuts. 

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The post Lemon Pasta with Ricotta and Fresh Peas first appeared on Lindsey Boova.

Zach loves flavors, spices, sauces – for him, the heavier the hand, the better. I, on the other hand, grew up in a salt-free house, so I’m content with fresh squeezed lemon and lots of cracked pepper. This easy recipe is a favorite compromise for our household and one that can easily be altered for the tastebuds of a toddler.

My cooking leans in the direction of semi-homemade, as indicated by the quick prep and cook time, after all, when your child is ready to eat, who’s got 30 minutes to prep?

Ingredients

Ground Chicken

Broccoli

Jasmine Rice

White Onion (diced)

Cashews (crushed)

Fresh Cilantro

Clementine Juice

Instructions

Cook the ground chicken in a pan with some fresh pepper and salt (to taste) while the rice warms and broccoli steams in the microwave.

Dice the onions and crush the cashews. Toss into the pan with the cooked chicken to warm and lightly brown.

Bowl the cooked rice, warmed broccoli and chicken, onion and cashew mix. Dress with your favorite hoisin sauce or TJ’s peanut dressing.

Top off with clementine juice, cracked black pepper and fresh cilantro.

Note: Affiliate links may be used in this post. I may receive a commission at no extra cost to you if you use my affiliate link. Full disclosure policy here.

The post Healthy Hoisin Chicken Bowl first appeared on Lindsey Boova.