Boost your family’s brain power with this chia and blueberry-packed breakfast recipe! These pancakes serve up antioxidants, omega-3 fatty acids, fiber, iron, and calcium to help fuel your family’s day. And take a peek into The Creative Kitchen Founder Cricket Azima’s kitchen below and follow along!

Brainy Breakfast Pancakes

1. Mix up a batch of your favorite pancake mix according to package directions*

2. Stir in two mashed, overripe bananas.

3. Add 1/2 cup chia seeds.

4. Add one pint of blueberries.

5. Cook according to package directions**

*Cricket likes to make a double batch and freeze half of the cooked pancakes to enjoy on mornings when she’s too tired or doesn’t have the time to cook.
**Cricket sometimes bakes the pancakes on sheet trays in effort to cook a large batch at once.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Everyone loves meatballs with their pasta or anything really. This recipe puts a twist on the usual spaghetti and meatball dish. Instead of serving frozen meatballs with spaghetti, this recipe shows how to make healthy mushroom and pork meatballs with delicious broccolini. It helps keeps things fresh and exciting in the kitchen and at the dining table!

Ingredients:

Instructions:

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

A common misconception about cooking is that in order to create a truly delicious and healthy meal, you have to buy dozens of ingredients and spend hours in the kitchen chopping, mixing, baking, and preparing your ingredients only to be completely exhausted afterwards. Our friends at Cooking Light prove that this isn’t the case at all! This Tortellini, Chicken, and Arugula salad comes together in a cinch thanks to the use of a few quality items such as hearty cheese tortellini and shredded rotisserie chicken. Prepare the dressing and pasta ahead of time to make the final assembly even faster. Who knew making dinner on busy weekday nights could be so easy?

Ingredients:

Instructions:

Tips & Trick:

• For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa.
• Kids can help shred the chicken and mix the dressing!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Organic Valley’s award winning Cultured Unsalted Butter is extra tasty, since it’s made with organic sweet cream from pasture raised cows and live cultures. The butter contains a boost of Omega-3 fatty acids, which are optimal for brain function. Like all Organic Valley products, this butter is non-GMO, and made without using antibiotics, synthetic hormones or toxic pesticides. Whether spreading on top of pancakes, using in cookie recipes, or stirring a dollop into cooked veggies, Organic Valley Cultured Butter will make all of your dishes that much more flavorful.

The Creative Kitchen is proud to have Organic Valley as a Supporting Sponsor for our Holiday Kids Cooking Classes at Whole Foods Market NYC, decorating Chai Snickerdoodle cookies made with Organic Valley Cultured Unsalted Butter.

From the Mouth of a Kid:

I love helping mommy mix the butter into cookies!

From the Eyes of a Parent:

I love using Organic Valley products. The fact that there are no added antibiotics and that Organic Valley even knows the farmers makes me super comfortable including these products in my family’s diet. Their Cultured Unsalted Butter is a particular hit in my house. It’s so purely delicious that even a simple smear on toast is a family-favorite.

Flavorful Features:

Organic Valley Butter comes in several varieties:
– Salted Butter
– Pasture Butter, Cultured
– European Style Cultured Butter
– Clarified Butter, Ghee

In addition, Organic Valley has several products including milk, protein shakes, grassmilk yogurt, cheese, cream, half and half, soy, sour cream, cream cheese, cottage cheese, eggs and produce.

The Icing On the Cake:

Organic Valley Cultured Unsalted Butter is always organic, and never contains any antibiotics, synthetic hormones, toxic pesticides or GMO’s.

Mix it Up!

Add fresh herbs and salt to room temperature butter, roll into a log and set in your fridge for a compound butter that can be used on steak, chicken or even fish! Combine Organic Valley Cultured Butter with your favorite nut butter for a rich addition to your morning pancakes! Create Chai Snickerdoodle cookies, just like we did in our Holiday Kids Cooking Class and serve with a glass Organic Valley Egg Nog!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

As parents, you’re constantly trying to make sure your kids are getting the right nutrients to stay strong and healthy. An important part of that is making sure they eat their vegetables which can sometimes be difficult. This French Bread with Cauliflower Cheese Sauce from our friends at Cooking Light is a great way to incorporate vegetables into your little one’s diet. Use this mixture for your next grilled cheese sandwich and pair alongside fresh tomato soup for a family-friendly dinner. The sauce is versatile and can even be mixed into pasta for a healthier version of mac and cheese.

Ingredients:

Instructions:

1. Preheat broiler to high.

2. Place bread, cut side up, on a baking sheet. Broil 1 1/2 minutes or until bread is lightly toasted.

3. Place cauliflower in a steamer basket over simmering water; cover and steam 8 minutes or until very tender. Place stock in a small microwave-safe bowl; microwave at HIGH 30 seconds or until warm. Place cauliflower and stock in a food processor; process until smooth. Add cheese; process until combined.

4. Spread cauliflower mixture over bread halves; broil 4 minutes or until lightly browned. Cut into 4 pieces; sprinkle with pepper.

Tips & Trick:

• The cheesy-veggie sauce is a great way to sneak in vegetables so try tossing it with fresh pasta for a healthier mac and cheese that doesn’t skimp on the creamy texture and cheesy flavor.
• If you love to dip garlic bread into broth-based soups or hearty stews, try adding finely minced garlic to the food processor to add an extra kick before spreading the sauce on the bread.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Autumn is here! As the weather gets cooler we look to heartier recipes to fill our stomachs. This Pumpkin-Apple Soup from our friends at Cooking Light is the perfect dish to enjoy on a cool Fall night. This tasty recipe can act as a base and be made into two separate soups.  For mature palates, Chipotle Spiced Pumpkin Soup provides a kick and Thai Coconut Pumpkin Soup will keep younger palates satisfied with its sweet taste of coconut.  These small variations give each soup a different flavor makeup.

Ingredients:

Instructions:

1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

2. While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

3. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

• Thai-Coconut Soup: Omit cinnamon; instead add 1/2 teaspoon ground ginger with the pumpkin and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 tablespoon lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 tablespoons cilantro before serving. Serve with lime wedges.

• Chipotle-Spiced Pumpkin Soup: Increase cinnamon to 1/2 teaspoon. Add 1 finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit apple cider; instead add 1/4 cup water. Omit pepitas, sugar, and salt in step 2; instead garnish with 1 ounce thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp.

Tips & Trick:

• Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make each soup more flavorful.
• For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Summertime is a great time for fresh produce like tomatoes. Before they aren’t at their peak ripeness, enjoy these 11 Delicious Ways You Can Caprese featuring alternatives to the basic Italian tomato, basil and mozzarella dish from our friends at Cooking Light. 

California Caprese Bowl

“This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, California Caprese bowl must-haves such as thinly chopped peeled avocado, tomato wedges, and fresh mozzarella cheese top brown rice.”

Caprese Pizza

“The classic combination of tomatoes, fresh mozzarella and thinly sliced basil never disappoints. Try it on our caprese pizza, for a bright combo of two Italian favorites, ready in just 45 minutes. An ending drizzle of balsamic vinegar brings out wonderful flavor and makes for a beautiful presentation.”

Caprese Mac and Cheese

“The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe. Fast and full of summery goodness, Caprese Mac and Cheese can be a main dish for vegetarians. You can use any short pasta you have on hand for this dish, such as large elbows or rotini, instead of the penne pasta.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Your kids will love eating their greens with this Strawberry-Chicken Salad from our friends at Cooking Light. The sweet strawberry-balsamic dressing, crumbled feta cheese, and crunchy pecans will have kids craving this seasonal spinach salad.

Ingredients:

Instructions:

1. Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

2. Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.

3. Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
 

Tips & Trick:

• Get the kids involved! Let kids top their salads with the pecans and cheese to lend their personal touches.
• If raw red onions are too strong for your kids growing palates, soak them in ice water after slicing to remove some of the flavor.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Change up your family’s pizza night with pizza-dillas! This pizza + quesadilla combo by our friends at Cooking Light is a kid-friendly meal that can be made ahead for those busy nights. The recipe for Steak & Mushroom Pizza-dillas is quick and easy and can be made to suit the tastes of the whole family. Don’t like steak and mushrooms? Swap them out for chicken and broccoli or make a vegetable-ful vegetarian version!

Ingredients:

Instructions:

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.

2. Add butter to pan; swirl until butter melts. Add remaining 1/4 teaspoon salt, garlic, and mushrooms; cook 6 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine.

3. Wipe pan clean with paper towels. Reduce heat to medium. Sprinkle about 2 tablespoons cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with marinara.
 

Tips & Trick:

• Get the kids involved! This simple recipe is great for little hands in the kitchen. Let kids sprinkle the cheese and add the steak and mushroom mixture on to the tortillas before warming them on the stove.
• This recipe is easy to customize to your family’s tastes. Add your favorite meats, vegetables, and cheeses and make it your own!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

If sports, clubs, and activities have your family eating on-the-go, it can be tricky to make sure your kids are getting all the nutrients they need. That’s why we love the Wild Garden Snack Box to Go Traditional Hummus with Veggie Chips – a tasty, healthy snack perfect for active kids! These crispy chips and creamy hummus come in a convenient, compact box that’s easy to carry anywhere – plus they’re shelf-stable, making this the perfect portable snack any time of day. With all-natural ingredients and protein and fiber from chickpeas, kids will stay energized and satisfied. Not to mention, they’re gluten-free!

From the Mouth of a Kid:

I love to eat these chips and hummus after school on my way to soccer practice!

From the Eyes of a Parent:

Busy kids need a healthful snack with protein and fiber to give them energy and keep them full between lunch and dinner – that’s why I reach for Wild Garden Snack Box to Go Traditional Hummus with Veggie Chips. It’s the perfect pre-packaged portion to curb hunger between meals and give kids a boost before their after school activities. I like that it doesn’t require refrigeration so I can toss a pack in my kid’s school or sports bag in the morning and they can enjoy a healthy snack later that afternoon.

Flavorful Features: 

Wild Garden Snack Box to Go comes in the following flavors:

• Traditional Hummus with Sea Salt Pita Chips
• Traditional Hummus with Quinoa Chips
• Roasted Garlic Hummus With Original Multi-Seed Crackers
• Traditional Hummus with Veggie Chips

The Icing on the Cake:

Wild Garden Snack Box to Go Traditional Hummus with Veggie Chips is all natural, gluten-free, and shelf-stable.

Time to Eat?!

Great for an after school or midday snack! Especially convenient for long trips, car or bus rides, and school lunches.

Good to Go?

Yes! These Snack Boxes the definition of good to go – easy to toss in a purse, backpack, lunchbox, or gym bag.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.