Mushrooms are neither fruits or vegetables. They are edible fungus that grow on woods or in grassy areas.

Mushrooms are loaded with essential nutrition which make them an excellent food choice to be fed to growing kids.

With low amount of fat, salt and carbohydrates, mushrooms offer abundant vitamin B along with essential minerals such as copper and potassium to keep our kids healthy.

Normal mushroom recipes for kids could be less appealing to our children due to its dull look in comparison to other colorful vegetables. If your kids are fussy on eating mushrooms, try serving them mushroom through creative snack recipes for kids instead!

This Mushroom Pizza Bites is a one of the must-try healthy mushroom recipes for kids that your kids might love. Grab the following ingredients and try it out now!

Snacks are often used to satisfy kids’ hunger in between meals. It helps to prevent kids from overeating. It can also be used to supply vital nutrients that our kids need as they grow.

Preparing healthy snacks for kids regularly can instill a good eating habit in them. It will help them to develop a love of healthy diet early on that will shape their future eating patterns as adults. When they grow up, they would be more likely to choose healthy food choices, which leads to a lifetime of good health.

As health-conscious parents, we should make wiser choices when it comes to snack time. It should be a no-brainer for us to prepare healthy snacks for kids.

If you are looking for healthy snack recipes for your kids, these 4 Veggie Nuggets recipes are something you need to try!

Veggie Nuggets 4 Ways

Enjoy veggie nuggets without the guilt! Here are four ways you can make them fast and easy. 🥕🍠Get the recipes:

Posted by Tasty Vegetarian on Thursday, February 22, 2018

Via My California Roots: Vegan Blueberry Muffins

It’s muffin day!!! Vegan blueberry muffin day, to be exact. With a crunchy crumb topping. #winning

I’m actually halfway joking because today is actually national banana bread day. But I already have a banana bread recipe on my site and I’ve been working on these muffins to share, so that’s what you get!

I’m pretty sure that blueberry muffins have to be America’s favorite muffin. I have no evidence to back that up, but my gut feeling is telling me I’m right. That’s all that matters, right? Who needs statistics when you have gut feelings?

But let’s be real – whenever I think of making muffins, the first thing that pops into my head is blueberry muffins. They’re so classic and never disappoint…. Unless they do. As you guys know, I like to do most of my baking vegan. I love the challenge, and it makes my sweet treats feel a little less guilty.

However, I’ve tried a lot of vegan blueberry muffins recipes that just didn’t turn out so well. It always felt like there was something missing. A lot of regular blueberry muffin recipes on the internet use sour cream for richness, and most vegan recipes just kind of left that richness out.

So, I set out to make my own. I don’t like to use any fake or chemically vegan products, so I tried to figure out what I could use to replace that rich sour cream flavor without resorting to using weird products. The answer? Cashew cream!

I’ve been loving cashew cream for everything lately. I even have a pesto that uses it coming soon! It really is amazing. It took this blueberry muffin recipe that I had been working on from mediocre to just fantastic.

For this recipe, I recommend using smaller blueberries if you can find them. I used the frozen organic wild blueberries from Trader Joe’s. Most organic berries will be smaller, so if you don’t already buy organic then there’s a good reason right there. Larger berries can make the muffins more crumbly, so definitely try to find smaller ones.

This recipe makes 18 tender, sweet, delicious vegan blueberry muffins. I know this sounds like a lot, but I promise you they will be gone in no time. I think this batch I made was gone in… 4 days. Four days! They just really don’t stick around long.

Via Babble: Baked Crispy Chicken Fingers With Apple Fries

There aren’t many kids who don’t adore chicken fingers. Fries have become the side dish of choice, filling up space on the plate where something healthier could be. Making your own isn’t difficult, of course – and while you’re making chicken fingers from scratch, why not? You could try salt & pepper oven fries, sweet potato fries or Parmesan ranch oven fries – all great uses of a potato. But in the fall, when tart, flavourful apples are everywhere, begging to be used, you could turn them into sweet roasted fries that make the perfect sidekick to crispy chicken fingers. Apple fries. Who knew?

Of course there’s no rule saying the fingers have to be chicken – turkey makes pretty wonderful fingers, too. If you don’t have (or like) chili sauce, try soaking chicken strips in buttermilk or thin plain yogurt (giving them a day to sit in the fridge will tenderize the meat, too); pull each piece out of the buttermilk and roll it in crumbs to coat.