Clean-Eating Recipes for Kids

Find healthy, delicious clean-eating kids recipes, from the food and nutrition experts at EatingWell. Our clean-eating recipes are made with real, whole foods and limit processed foods and refined grains. Plus, they are lower in sodium, sugar and calories.

Staff Picks

Chhole (Chickpea Curry)

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This healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want to add a vegetable, stir in some roasted cauliflower. Serve with brown basmati rice or warm naan.
By Shefaly Ravula, PA-C

Peanut Butter-Oat Energy Balls

10
Sweet, sticky dates act as the glue for these no-bake energy balls. Perfect for hikes or during sports, this healthy snack travels well. For the best flavor and texture, use Medjool dates--the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.
By EatingWell Test Kitchen

Muffin-Tin Quiches with Smoked Cheddar & Potato

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Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
By Carolyn Casner

Strawberry-Blueberry-Banana Smoothie

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A smoothie with strawberries, blueberries and banana is delicately sweet and entirely kid-friendly, even with a boost of protein from hemp seeds. Freeze the fruits ahead of time for an extra frosty texture once blended.
By Julia Levy

Peanut Butter-Banana Cinnamon Toast

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This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.
By Victoria Seaver, M.S., R.D.

Cinnamon-Raisin Oatmeal Cookies

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This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert.
By Carolyn Casner

Roasted Sweet Potatoes

This incredibly simple and quick recipe for roasted sweet potatoes relies on the most basic of seasonings--olive oil, salt and pepper. Serve it with your favorite main dish for a quick weeknight meal.
By Diabetic Living Magazine

Strawberry-Pineapple Smoothie

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Blend almond milk, strawberry and pineapple for a smoothie that's so easy you can make it on busy mornings. A bit of almond butter adds richness and filling protein. Freeze some of the almond milk for an extra-icy texture.
By Julia Levy

Garlic Hummus

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This classic hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
By Devon O'Brien

Pineapple Nice Cream

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All-fruit, dairy-free and with no added sugar--these are the hallmarks of nice cream, a healthy alternative to ice cream. This pineapple nice cream has tropical flavors, thanks to a hit of mango and lime. It takes just minutes to make this naturally sweet frozen dessert in the food processor or a blender. Enjoy it alone, or top with fresh fruit and toasted coconut.
By Carolyn Casner

Avocado Hummus

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This vibrant green hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
By Devon O'Brien

No-Sugar-Added Oatmeal Cookies

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Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
By Carolyn Casner
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Inspiration and Ideas

2-Ingredient Peanut Butter "Nice" Cream
Bananas and peanut butter come together for a tasty, healthier version of ice cream with no added sugar.
How to Make Your Own Veggie Chips
Make your own super-crunchy sweet potato chips and beet chips at home for a healthy, salty snack.
Rainbow Hummus 4 Ways
Tuna & White Bean Salad
8
Avocado Egg Salad Sandwiches
6

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

All Clean-Eating Recipes for Kids

Quick Beef & Barley Soup

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Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.
By EatingWell Test Kitchen

Pasta Salad with Black Beans & Avocado Dressing

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Everyone will love this pasta salad recipe that's packed with tomatoes, corn and black beans. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
By Breana Lai Killeen, M.P.H., RD

No-Sugar-Added Vegan Oatmeal Cookies

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Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free.
By Carolyn Casner

Spaghetti with Quick Meat Sauce

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Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you're serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
By EatingWell Test Kitchen

Raspberry-Kefir Power Smoothie

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Keeping ripe peeled bananas in your freezer means you're always just one step away from a healthy smoothie. Kefir, peanut butter and flaxmeal add protein, probiotics and healthy fats.
By Breana Lai Killeen, M.P.H., RD

Smashed Cucumber Salad with Lemon & Cumin

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Don't skip salting the cucumbers in this quick cucumber salad recipe—just 10 minutes pulls out some of their excess moisture, concentrating the flavor and keeping the salad from being watered down. Serve this smashed cucumber salad at a summer cookout alongside burgers and hot dogs.
By Carolyn Malcoun

Cream Cheese & Veggie Roll-Up

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With sliced vegetables, a whole-wheat tortilla and baby spinach, these roll-ups make the perfect healthy lunch for your kids to take to school.
By Carolyn Casner

Homemade Trail Mix

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Try this with portable mix with any combination of dried fruits and nuts.
By Joyce Hendley, M.S.

2-Ingredient Peanut Butter Banana Ice Cream

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Whir up frozen bananas into an “ice cream” without the cream! Peanut butter adds a natural swirl of flavor for a sweet and satisfying dessert with no added sugar.
By Carolyn Casner

Soy-Lime Roasted Tofu

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Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.
By Stacy Fraser

Toaster-Oven Quesadillas

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We love finding new ways to use our kitchen tools and appliances. These toaster-oven quesadillas with peppers and avocado are the perfect example of an unexpected toaster-oven hack we had to share.
By Katie Webster

Black Bean Quesadillas

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In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
By EatingWell Test Kitchen

Strawberry-Banana Protein Smoothie

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Greek yogurt and nut butter boost protein, and ground flaxseed adds omega-3s in this fresh fruit smoothie recipe. Use ice cubes if you like a frosty smoothie or opt for water if you don't want it so cold.
By EatingWell Test Kitchen

Kale Chips

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Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the baking pans.
By EatingWell Test Kitchen

Mediterranean Tuna Antipasto Salad

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Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
By EatingWell Test Kitchen

Fresh Fruit Salad

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This refreshing and easy fruit salad recipe will be the favorite at any potluck or cookout. And if you like creamy fruit salad or fruit salad with yogurt, we've got you covered with a tangy Lime Yogurt Dressing to serve on the side—instead of making fruit salad with whipped cream. This is a colorful and healthy fruit salad recipe for all occasions.
By Carolyn Casner

Carrot Smoothie

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This type of drink tends to be pricey in the big city juice bars. Now you can make the recipe at home.
By Diabetic Living Magazine

Loaded Sweet Potato Nacho Fries

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Bump up the vitamin A and fiber when you swap tortilla chips for sweet potatoes in this healthy recipe. Serve as an appetizer at your next party or turn it into dinner by adding chicken, tofu, shrimp or more beans for protein.
By Hilary Meyer

Mini Quiches with Sweet Potato Crust

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Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays.
By Katie Webster

Taco Lettuce Wraps

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Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe--any fresh green sturdy enough to wrap around 1/2 cup of filling works.
By EatingWell Test Kitchen

Quick Vegetable Saute

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Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you'd like to make this recipe with fresh vegetables instead, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.
By EatingWell Test Kitchen

Chicken Vegetable Soup

Barley adds texture, flavor and a healthy dose of fiber to this chicken vegetable soup recipe.
By Diabetic Living Magazine

Eggplant & Chickpea Baked Pasta

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Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean-inspired flavors, but you can use parsley or basil if you prefer.
By Judith Finlayson

Toaster-Oven Tostadas

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Would you believe us if we said you can have restaurant-style tostadas at home in just 15 minutes? It's no problem! Simply layer black beans and Cheddar onto corn tortillas and toast in the toaster oven.
By Katie Webster
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