I know that my son gets plenty of vitamins because he takes a fantastic supplement and I “hide” vegetables and fruits in just about everything (might have to do a post about that). But when it comes to eating fruits and vegetables in their natural state, it’s all about the “dip”.
He doesn’t like apple slices unless there is peanut butter involved. Forget about carrots if there is no ranch dressing. Salad? Better have some raspberry vinaigrette. I should be glad, I know but I think it’s important to wake up his taste buds a little bit. He doesn’t appreciate my creativity all the time.
But with that being said, I found this great recipe in the Betty Crocker Heart Health cookbook that my mom so lovingly bought for me when I got out of the hospital. It was a huge hit! Hope you enjoy it.
Peach and Blueberry Crisp
4 medium peaches
1 cup fresh or frozen blueberries (thawed and drained)
2 tablespoons packed brown sugar
2 tablespoons orange juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup Honey Nut Clusters cereal, slightly crushed
1/3 cup chopped pecans
1. Heat oven to 375 degrees. Grease the bottom and sides (I use real butter) of an 8 x 8 x 2 inch baking dish.
2. Peel each of the peaches and slice them up.
3. Add the blueberries.
4. In a small mixing bowl, combine the brown sugar, orange juice, cinnamon and nutmeg. Mix well.
5. Put the peaches and blueberries in the baking dish, and drizzle the sweetener over the fruit.
6. Put the baking dish in the oven for 15 minutes.
7. Upon removing from the oven, sprinkle with the crushed cereal and chopped pecans.
8. Bake an additional 10 to 15 minutes. Can be served warm or cold, with or without whipped topping.
Isn’t It Beautiful?
Now that I’m getting over my aversion to cooking, I hope to share more heart healthy, kid friendly recipes and meal ideas!
To YOUR Health and Happiness!