How to Grow a Healthy Kid Cookbook + Giveaway with Choices Markets

We love a good cookbook, and we’re especially drawn to one that promises to create a healthy lifestyle for your kid. We’re partnered with Choices Markets and we’re giving away a free copy of How to Grow a Healthy Kid cookbook, a $50 gift card to Choices too and we have an exclusive recipe perfect for both kids and adults to enjoy.

How to Grow a Healthy Kid ($13.95 plus applicable taxes): For most, starting a family–or adding to one–is the ultimate time to move toward a healthier lifestyle. Choices’ How to Grow a Healthy Kid resource guide and recipe book will lend a helping hand to moms and dads on the path to parenthood. This easy-read offers advice on healthy eating before, during and after pregnancy and delivers a variety of recipes and meal ideas for kids with adventurous and particular taste buds.

Korean Pancakes:

These savoury dinner or appetizer pancakes are a hearty meal and constant crowdpleaser. The Japanese version is often made with shrimp and called Okonomiyaki.

Pancakes:

1 egg

1+1/3 c water

1 c whole grain flour

1 c rice or sorghum flour (or 1 more cup white/wholewheat flour)

1/2 tsp salt

1 c cooked brown rice

8 oz firm tofu, cut into 1/2 inch cubes (*or could use peeled shrimp)

2 large carrots, grated

6 green onions, both green and white parts, chopped fine

3 tbsp olive oil

Dipping Sauce:

3 tbsp soy sauce

1 clove garlic, minced

1 tsp sesame oil

1 tsp apple cider vinegar

1 pinch chile flakes

In a small bowl, whisk together the egg and water. In a large bowl, stir together the flours and salt. Make a well in the center and pour in the egg mixture. Whisk slowly until well combined and smooth. Add the cooked rice, tofu, carrots and green onions and stir well. Heat a large, well-seasoned skillet over medium heat and add 1 tbsp of the oil. Pour 1 generous cup of the batter in the middle of the pan then spread with a spoon. Turn the heat to medium low and cook pancake for 5 minutes or until lightly browned on the bottom. Flip with a spatula and cook on the other side for 5 more minutes. Remove from pan and keep in a warm oven while you continue to cook the rest in the same manner, adding another tbsp of oil if necessary. Meanwhile, make the dipping sauce by whisking all of the ingredients together. Serve alongside the pancakes, cut into triangles. Makes 3-4 servings.

Nicole chose this one because it’s a fun finger food that can be enjoyed by kids and adults alike. It’s packed with protein from the tofu, egg and whole grains as well as veggies too.  She recommends serving it with an Asian-inspired coleslaw (or just shredded cabbage ‘noodles’ for kids) to ensure half the plate is veggies. It’s a versatile dish—seafood could be subbed for the tofu for kids over 2 years old or with no history of food allergies, and you can try different flour ratios for a different texture. Different veggies can also be added if you’re trying to use something up in the fridge (e.g. mushrooms, grated zucchini). It’s high in fibre and the sodium can be kept in check by using a little less of the dipping sauce. It’s also great as leftovers, although there usually gobbled up because they’re so good. Great for a family party as the batter can be made ahead of time.

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