When your kiddo's birthday rolls around, it may be hard to think of of healthy but fun options to serve your guests. Parties are associated with sugar overload! But seriously, do you really want sugared up kiddos running wild? With these 5 guilt free party food ideas, you'll be guaranteed empty plates and happy parents!
Not only do they look super colourful, Rainbow Fruit Cups make a great healthy party food alternative for kids (and adults) too. Choose food cups in colours to suit in season fruit and arrange them in the colours of a rainbow.
A cute and really easy idea – simply cut up the watermelon and stick onto a pop-stick for a healthy food option. In my experience, these go down really well so ensure you have at least 2 servings for each kiddo at the party!
You can setup a table of ingredients and allow older kids to make their own personalised pizza, or you can offer a selection of pizza with different toppings. Use hidden veggie sauce (recipe below) to sneak in some extra healthy goodness.
Carrot Muffins with Lemon Cream Cheese Frosting
As an alternative to chocolate cupcakes, try carrot muffins. They are packed full of carrot and sultana goodness and the kiddos won’t even realise they’re eating all healthy. to make these healthy alternatives, find the recipe below.
Homemade Chicken Nuggets
Kids love eating with their hands and a party wouldn’t be a party without Chicken Nuggets! Why not offer your guests a healthier option and make your own. You can find the recipe to these golden nuggets below.
2 cups all purpose flours
1 ½ tsp baking powder
1 stp baking soda
½ tsp salt
¾ cup brown sugar
2 tsp ground cinnamon
200ml vegetable oil
1 tsp vanilla extract
2 cups shredded carrots (approximately 4 medium carrots)
½ cup sultanas
Cream Cheese Frosting
250g softened cream cheese
2 tblsp lemon juice
2 tsp lemon zest
1 tsp vanilla essence
125g icing sugar, sifted
Finely Chopped Nuts, Sprinkles or Shredded Coconut
Preheat your oven to 180C.
Sift together the dry ingredients in a medium bowl and stir to combine.
Beat together the eggs, oil and vanilla extract. Add the carrots and sultanas and stir to combine.
Gradually fold in the dry ingredients, taking care not to over mix the batter.
Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
Use an electric beater to beat the cream cheese and lemon rind in a bowl until smooth. Gradually add the icing sugar and beat until well combined. Stir in the lemon juice.
Pipe or spread the icing over cooled cupcakes.
You can add some nuts, sprinkles or coconut to the tops of the cupcakes to add something a little extra.
Hidden Veggie Pizza Sauce
100 g mushrooms
1 stick of celery
1 clove of garlic
3 sprigs of fresh oregano
2 handfuls of baby spinach
1 x 400 g tin of chopped tomatoes
Peel and finely chop the onion, then clean and chop the mushrooms. Trim and chop the celery and carrot, peel and finely chop the garlic, and leaves from the oregano.
Heat 3 tablespoons of olive oil in a medium pan on a medium heat, then add the onion, celery, carrot and garlic.
Cook down for a few minutes, then add the remaining vegies, oregano, chopped tomatoes and a splash of water.
Season lightly with salt and black pepper, then cook for 10 to 15 minutes, or until the vegetables are soft. Using a stick blender blitz until smooth, if necessary, add a little water to loosen.
Homemade Chicken Nuggets
Chicken breast, cut into strips
Milk for soaking chicken
Flour (you can season this with just a little salt or add your favourite dried herb too)
Soak the chicken in milk for a couple hours prior to cooking.
Preheat oven to 180 degrees Celsius.
Setup 3 bowls with Flour, Egg and Breadcrumbs in each
Remove the chicken from the milk shaking off excess liquid.
Move the chicken strips through each dish starting with flour, then egg then breadcrumbs.
Fry the strips in a little oil until lightly crispy.
Place the nuggets into preheated oven for 15 minutes to finish cooking.
Serve with tomato or ranch sauce for dipping