Recipes from Tracy Griffith's Stealth Health Lunches Kids Love
Turkey & Cheese Roll Ups
These colorful pinwheels put a real spin on the usual turkey and cheese sandwiches. Packed with hidden veggie power of sweet bell peppers or fresh herbs and spinach in the cream spread of your choice- your little ones will never know they are filling up on so much super-healthy in these yummy whirlygigs.
2 Carrot or Tomato Veggie Wrap
2 tablespoon Red Bell Pepper Spread or Pesto Cream Cheese
2 lightly packed handful rinsed baby spinach leaves, chopped
2 Roma tomato, cut crosswise into thin slices
4 slices Swiss or cheddar cheese
4-5 thin slices turkey breast
Peel plastic backing off of Carrot Wrap and lay the wrap, shiny side down, on a work surface.
Spread the cream cheese all over wrap except for a 1 1/2 ” border at the top.
Sprinkle the spinach. Top spinach with tomato slices.
Arrange the Swiss cheese and turkey in even layers over the vegetable layer. Swipe Wrap with a damp brush across top border and roll up snugly from the bottom.
Cut crosswise into 8-9 even pieces.
2. Red Rover 4 Rovers
Tomato & Salami Rice Sandwich in Tomato Veggie Wrap
“So fun to make, Reds! Then we eat them up, up, up”- Vera, 4
Whip out the trusty juice box and let’s make a Red Rover! This sandwich without the heavy gluten of white bread is fun to make and good to eat spin on the ole bologna and cheese.
2 cups prepared Easy & Perfect Sushi Rice
8 thin slices salami
4 thin slices medium tomatoes, cut in half
4 teaspoons Red Spread
2 Tomato Veggie Wraps
Tuck your cut Wrap bottom piece in mold or lined juice box.
Pack your mold half way up the sides with rice.
Dollop in a little Red spread on rice and spread evenly. Top with 2 tomato halves end-to-end then top with salami slices, cut to fit.
Red Rover ---contd.
Top with rice to fill the mold and top with your Wrap top. Release from mold and serve with Crunchy Pebbles or Zucchini Chips and pickles.
Also—you can freeze these Rovers right after you release them from the mold- wrap them up in plastic wrap and freeze. It’s important to freeze them right away- using fresh, warm rice. To defrost- don’t let them thaw in the fridge as rice will lose it’s texture and become dry. Unwrap them and put them on a plate with a damp paper towel on top and defrost according to your microwave.
3. Frootie Patooties Pockets makes 4 pitas
Chicken, grapes, apples & peanut butter
“One my favorites. You could call it, ‘The Frooty Patootie’.” – Lucca, 10
What’s with peanut butter? Whatever you toss with it—there it goes! Peanut might taste cute – but it packs the super vitamins B6 and A and high in “good” fat. So let your little ones Frootie Patootie at least twice a week.
2 cups cooked chicken breast, shredded
1/2 cup green or red grapes, rough chopped
1/2 cup crunchy peanut butter
1/4 cup mayonnaise
2 tablespoons honey
1 crisp apple, cored and sliced thinly
4 gluten-free pitas (recipe follows)
Toss chicken and grapes together in a bowl.
Mix in peanut butter, mayonnaise and honey. Toss chicken and grapes with peanut butter mixture.
Spoon into whole pitas. Slip in a few slices of apples on top and bottom of the chicken mixture.
Serve with Bunny Nibbles or Origami Crisps
Sides, spreads, pitas, rice recipes……
Red Bell Pepper Spread makes about 2 cups
One of Stealth Health’s super stars that will lead your child’s taste buds down many clandestine, healthy paths. Packed with almost 2 cups of red bell pepper vitamin C pow! Red Spread tastes soo good with fresh veggie sticks or on rice crackers and Origami Chips. But the stealth genius comes in when you can tuck in other super foods like salmon, chopped spinach and tomatoes. Based in calcium rich cream and feta cheese- you can’t find a tastier undercover agent than Red Spread.
2 fresh red bell peppers, lightly roasted, seeded and peeled
(or 4-5 ounces of jarred roasted red bell pepper)
1 tablespoon prepared sun-dried tomatoes, finely chopped
16 ounces cream cheese
5 ounces feta cheese, crumbled
1 teaspoon water
1/2 teaspoon fresh lemon juice
salt and pepper to taste
Place all ingredients in a blender or food processor and blend until smooth and Chill to set before use.
(Pesto Cream Cheese Spread) makes about 2 cups
“Love it! Very, very tasty. Melts in my mouth!” Sophie, 7
I promise whatever you put this on or in or around—they will eat it! They will love the cheesy goodness but you will love the Big Green Daddy’s of antioxidants- spinach and basil packed into every tablespoon. Make a big batch that will work all week on sandwiches, snacks and for dips. You can also freeze in portions and after thawing just re-blend to restore the texture.
1 cup fresh spinach, loosely chopped
3/4 cup fresh basil, loosely chopped
1/2 cup fresh parsley, any kind, loosely chopped
1/2 cup grated Parmesan cheese
2 cups cream cheese
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 garlic clove, pressed
Place all ingredients in blender and blend well until smooth. Place in an air-tight container and keep refrigerated for up to a week.
Gluten-free Pitas makes 6 pitas
These gluten-free pitas are so tasty you won’t miss gluten or store-bought pitas ever again. Make a double batch and freeze half the booty. Also pita fitted sandwiches freeze extremely well (ones without tomato or lettuce).
1 cup all-purpose gluten-free flour
1/2 cup millet flour
1/2 cup brown rice flour
1/4 cup ground flaxseed
1 teaspoon xanthan gum
1 1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon kosher salt
1/4 cup warm water
2 teaspoons olive oil
3/4 – 1 cup warm water
Preheat the oven to 400F and place a pizza stone.
In a large bowl, whisk together the dry ingredients.
In a separate bowl whisk together 1/4 cup warm water and egg. Add the flours with the oils and another 1/4 cup warm water.
Mix the wet and dry ingredients, then slowly add 1/2 cup warm water, mixing to make a wet dough until dough pulls away from the side of the bowl. Scrape dough out onto a damp cutting board and divide into 6 equal parts. Ready a sheet of parchment paper on work surface.
With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round about 3” wide..
Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
Place the parchment paper on the hot pizza stone. (If you don’t have a pizza stone- turn your sturdiest baking sheet upside-down and place parchment paper on that.)
Bake for 5-6 minutes, then carefully flip and bake for another 5 to 7 minutes until lightly brown on both sides.
Allow to cool for 5 minutes. Slice each round almost in half leaving a connecting hinge on each. With a very sharp knife, gently coax open the center of each pita half.
Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.
Easy and Perfect Sushi Rice makes about 3 cups of cooked rice
I recommend sushi rice for every white rice need—not just because I love it the most- but because it’s pearly grains are easy for Mom to make and perfect for little mouths to eat! High on the glycemic index for kids’ playing, it holds all Mom’s covert health agents, too, like veggies, spreads It will take a dip in delicious sauces, too, for extra yum power. A little rice cooker added to your kitchen gear is a sure-fire way to cook rice perfectly, every time. Note: sushi rice requires less water than other white rice about a 1:1.25 ratio.
1 large flat bottomed sieve or
1 6-8 cup rice cooker +1 rice paddle (comes with rice cooker)
2 cups premium short-grain sushi rice
2 1/4 cups water
pinch of salt
Pour measured rice into sieve. Under cold tap water, swish rice around with your fingers until water runs almost clear.
Place rice and water in the cooker and click to the “cook” setting.
In about twenty minutes, it will click off. Do not open the lid; let rice rest untouched for about 15 minutes. This is the steaming time and essential to the rice's perfection.