Ed Said’s healthy, kid-friendly recipes.
Peanut Butter & Banana Wrap
- 1 whole wheat tortilla
- 1 banana
- 2 tablespoons peanut butter
Spread peanut butter onto the whole wheat tortilla until even. Peel banana, leaving it whole. Lay the banana to one side of the tortilla, and roll the tortilla around the banana. Cut the wrap into slices, or enjoy whole.
16 slices fresh mozzarella cheese
- 16 thick slices ripe slicing tomato
- 32 leaves fresh basil
- olive oil
- 1 pinch ground black pepper to taste
- 1 pinch salt to taste
On a serving platter, place one slice of tomato. On top of that, place a basil leaf, a slice of mozzarella cheese, and another basil leaf. Continue in this pattern until all the ingredients have been arranged. Drizzle with olive oil and sprinkle with black pepper and salt to taste.
- 5 lemons
- 5 limes
- 5 oranges
- 3 quarts water
- 1 ½ - 2 cups sugar or ¾- 1 cup sugar substitute
Squeeze the juice from each fruit. Pour into a gallon container. Add water and sugar to juices; mix well. Store in refrigerator. Serve over ice.
- 2 pieces whole wheat bread
- 1 tablespoon or more to taste honey
- 1 tablespoon or more to taste peanut butter, creamy or crunchy
Place bread onto plate. Spread peanut butter onto one slice of bread. Spread honey onto second slice of bread. Combine the bread slices. And enjoy!
- 4 large eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons low-fat Greek yogurt, plain
- Chili powder, salt, and pepper to taste
- 1 pinch paprika
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water. Peel and cut in half lengthwise. Remove yolks and combine with Dijon mustard, Greek yogurt, chili powder, salt and pepper. Mix together with fork until smooth.
Refill each empty egg half with the yolk mixture and sprinkle with paprika.
- 2 avocados
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped cilantro
- 1 teaspoon lime juice
- 1 pinch of salt and pepper to taste
Peel and remove pit from avocados. Using a fork, mash avocados in a medium serving bowl. Stir in onion, lime juice, salt and pepper. Chill for half an hour to blend flavors.
Peanut Butter and Banana Smoothie
- 1 banana, frozen
- 1 - 2 Tablespoons peanut butter
- ¾ cup milk
- ½ cup non-fat Greek yogurt
Place all ingredients in a blender. Blend until smooth. Pour into a glass and enjoy!
Easy Chicken Lettuce Wraps
- 6 lettuce leaves, romaine or butter head work best
- 3 cups shredded chicken
- 1 ½ cup diced tomato
- 6 tablespoons low-fat ranch dressing
- Pinch of salt and pepper to taste
Place lettuce leaf on plate. Place about half a cup of chicken on the lettuce. Sprinkle about ¼ cup of diced tomato on top of the chicken. Top with a tablespoon of low-fat ranch dressing. Use a pinch of salt and pepper to taste. Wrap the lettuce leaf around the chicken.
Melon Ball Salad
- ¼ cup orange juice
- ¼ cup lemon juice
- 2 teaspoons sugar or sugar substitute
- 1 cup cantaloupe balls
- 1 ½ cup watermelon balls
- 1 ½ cup honeydew balls
Combine orange juice, lemon juice and sweetener into a small bowl or cup. Stir. Then, combine melon balls in a medium size bowl. Pour the fruit juice mixture over the salad. Stir with large spoon. Refrigerate for two hours until chilled.
- 1 cup vanilla Greek yogurt
- ¼ cup blueberries
- ¼ cup strawberries
- ¼ cup blackberries
- ¼ cup raspberries
- Sprinkle of granola
In a large glass, spoon in a layer of Greek yogurt. Next, add a layer of berries. The order in which you add the berries makes no difference. Have fun! Then, add another layer of yogurt. Then another layer of berries. Next, a layer of yogurt, then a layer of more berries. Keep doing this until you’ve run out of berries, or you’ve reached the top of your glass. Finally, sprinkle a little granola on top, and enjoy!