Bean Sprouts Kitchen: Simple and Creative Recipes to Spark Kids' Appetites for Healthy Food

Bean Sprouts Kitchen: Simple and Creative Recipes to Spark Kids' Appetites for Healthy Food

by Shannon Payette Seip, Kelly Parthen

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Overview

Bean Sprouts Kitchen brings the magic behind Bean Sprouts’ award-winning kids’ café menu to parents, kids, and chefs of all ages. The cookbook features tried-and-true tips for making mealtime hip and healthy with 60 creative and wholesome recipes that families will love to prepare and eat!
 
Perfect for picky and adventurous eaters alike, Bean Sprouts Kitchen shares simple, smile-worthy ideas for dishes packed with protein, fruits, and veggies, including:

  • Grilledzilla : healthy and goofy grilled cheese
  • Crocamole : “croc” pot of avocado hummus and veggie dippers
  • Spaceadilla : quesadilla propelled by pepper flames and jicama stars
  • Do-Re-For-Me : musical munchie that won “Best Kids’ Meal in the U.S.” (Nat’l. Rest. Assoc.)
  • Broctopus : broccoli-based veggie tot with eight veggie tot legs
  • Daredeviled Eggs : deviled eggs with kale chip capes
  • Dino S’mores : wholesome dino grahams with chocolate tarpits and fruity fillings

Co-authors Shannon Seip and Kelly Parthen serve millions of visitors through their Bean Sprouts cafés in family destinations like children’s museums, science centers, amusement parks, zoos, and national parks. Based off the whimsical and wholesome kids’ menus from their cafes, Shannon and Kelly are experts in making healthy food fun . The new Bean Sprouts Kitchen cookbook captures their 10+ years of insight and their unique approach, including:
  1. Clean Ingredients : All recipes adhere to quality ingredient guidelines. In short: no artificial anything—no artificial flavors, colors, or preservatives.
  2. Allergy-friendly Options : Bean Sprouts is known for its allergy-friendly approach. The recipes in Bean Sprouts Kitchen can accommodate nearly every dietary need, with ingredient alternatives and flexible recipes.
  3. Kid and Parent-approved : Bean Sprouts Kitchen features recipe themes around what kids love—from race cars and pets to building blocks and tutus—with healthy ingredients that make parents happy. Additional recipes are inspired by Bean Sprouts’ family destination locations (amusement parks, science centers, etc.)— from edible Roller Toasters to UFOats energy balls.
  4. Child Involvement :  Shannon and Kelly know that getting kids to try new tastes and eat healthy foods can be tricky and frustrating. But studies have shown that the more playful an item and the more hands-on children can be in the food prep process, the more likely they are to try something new. The book’s recipes are simple enough for children to join in the prep.

Add some whimsy to your healthy family cooking with Bean Sprouts Kitchen .

Product Details

ISBN-13: 9781592338498
Publisher: Fair Winds Press
Publication date: 11/06/2018
Pages: 144
Product dimensions: 7.90(w) x 7.90(h) x 0.70(d)

About the Author

Shannon “Peacasso” Seip is the co-founder of Bean Sprouts, a hip and healthy café chain that focuses on families. She is the co-author of Bean Appétit: Hip & Healthy Ways to have Fun with Food (Andrews McMeel, 2010) which was named one of the Top 10 Kids’ Cookbooks by iVillage (now today.com) and has been featured on The Today Show, Good Morning America, and in nearly every major parenting publication and site. With years of experience as a morning show television anchor and writer for American Girl magazine, Shannon has written several books, including two for American Girl and was a top-ranked contributing editor of NickMom/Nickelodeon, both online and on the air. Shannon is originally from the Bay Area and now lives in Madison, Wisconsin.

Kelly “Pea Brain” Parthen is the co-founder of Bean Sprouts, a hip and healthy café chain that focuses on families. She is the co-author of Bean Appétit: Hip & Healthy Ways to have Fun with Food (Andrews McMeel, 2010) which was named one of the Top 10 Kids’ Cookbooks by iVillage (now today.com) and has been featured on The Today Show, Good Morning America, and in nearly every major parenting publication and site. Green Bay, Wisconsin, is Kelly’s hometown, and she now lives in Colorado Springs, Colorado.

Shannon and Kelly are touted as experts in making healthy food fun and have been recognized multiple times as one of the “Top 100 Movers and Shakers” in the restaurant industry. They visited the White House to meet with Michelle Obama’s Let’s Move! team to discuss Bean Sprouts’ role as an innovative leader in the food service industry. Shannon and Kelly are featured speakers at major industry conferences from Association of Children’s Museums (ACM) and Association of Science & Technology Centers (ASTC) to Fast Casual Executive Summit and International Association of Amusement Parks & Attractions (IAAPA).
 
By planting their cafés in high-profile family destinations (like museums, science centers, zoos, and tourist attractions), Bean Sprouts is in front of more than 8 million visitors annually.
 
National praise for Bean Sprouts:
 
“Even your picky eater will love this cute food.” — Parenting
 
“Bean Sprouts is a parent’s paradise.” —Fast Casual Top 100 Movers & Shakers
 
“Replace ho-hum snacks with fun to eat (and make) treats.” — FamilyFun
 
“So bright and colorful you’ll have kids running to the table.” — Good Morning America
 
“…a hip café devoted entirely to kids.” — Everyday with Rachael Ray
 
“. . . ways to get your child excited about nutrition.” — Working Mother
 
“ . . . focusing on healthy eating for children.” — New York Times

2018 Best Wellness Concept — Food Management Magazine
 
“Their kid-friendly concept is not only whimsical and healthy but inclusive of children with food allergies and celiac disease.” —Allertrain’s Best Food Allergy Innovation Award
 
Bean our guest and visit beansprouts.com for more.

Read an Excerpt

CHAPTER 1

Eats

From marching meatballs to silly sandwiches, we've amped up the wholesomeness of mealtime.

Spaceadilla

Silly shapes of crunchy veggies blast this dish to infinity and beyond.

4 flour tortillas
½ cup (58 g) shredded cheddar cheese
½ cup (113 g) shredded rotisserie chicken
¼ cup (65 g) salsa (optional)
1 tablespoon (15 ml)
extra-virgin olive oil
1 small jicama
12 olive slices
1 each red and orange bell pepper
1 can (16-ounce or 455 g)
refried black beans, warmed

YOU WILL ALSO NEED:

Child scissors Mini star and moon cookie cutters

1. Use the child scissors to cut out 8 identical rocket shapes from the tortillas. On 4 of the rocket shapes, evenly divide the shredded cheese and chicken. Top with salsa, if desired, and the remaining tortillas.

2. Heat a large skillet over medium heat and add extra-virgin olive oil. Carefully add the rockets to the skillet. Cook until golden on both sides, about 3 minutes per side.

3. While the rockets are cooking, cut the jicama into thin slices. Use the mini cutters to cut 16 to 20 stars and moons. Use the child scissors to cut flame shapes from orange and red bell peppers.

4. Use the back of a spoon to spread the warmed refried beans across 4 plates. Place a rocket quesadilla in the middle of each plate. Add pepper flames at the bottom of the rocket and olive slices in the center for portholes. Add jicama stars and moons on the refried beans.

Bean appétit!

Makes 4 Spaceadillas

ROLLER TOASTER

This garlic toast coaster both starts and ends in a splash of yummy tomato soup.

FOR THE SOUP:

¼ cup (55 g) unsalted butter
½ yellow onion, diced
1 can (28 ounce or 794 g)
whole peeled tomatoes,
undrained
1½ cup (355 ml) water
2 tablespoons (30 g) pesto
¼ cup (60 ml) milk Salt to taste
½ cup (58 g) your favorite shredded cheese

FOR THE ROLLER TOASTER:

Cooking spray
1 container pizza dough
1 tablespoon (14 g) unsalted butter, melted
1 teaspoon garlic powder
½ teaspoon salt

YOU WILL ALSO NEED:

Muffin tin Pastry brush (optional

To make the soup:

1. Melt the butter in a medium pot over medium heat. Add the onion and lightly brown, about 5 to 7 minutes. Add can of tomatoes with juice, water, and pesto and bring to a boil. Reduce to a simmer and cook uncovered for about 40 minutes. Stir occasionally.

2. Remove from heat and let cool slightly. Stir in milk. Puree in small batches in food processor and return to stovetop on simmer until the Roller Toaster is out of the oven.

To make the Roller Toaster:

1. Preheat the oven to 400°F (200°C).

2. Spray the backside of a muffin tin with cooking spray.

3. If your pizza dough is already rolled and flat, cut dough into long strips. If the dough is in a ball, roll the dough to about ¼ inch (6 mm) first, and then cut into strips. Use pastry brush or your finger to brush strips with melted butter. Sprinkle with garlic powder and salt.

4. Weave the strips around the bumps on the bottom side of the muffin tin in whatever Roller Toaster track design you'd like, buttered side facing out (see opposite, bottom).

5. Gently press the dough against the muffin tin bumps to help hold the shape. Bake track side up for 8 to 10 minutes or until the surface is lightly browned. Let cool slightly. Carefully remove from the muffin tin.

6. Divide the soup into 2 bowls. Sprinkle cheese on top. Position your Roller Toaster so each end of the bread dips into a bowl of soup.

Bean appétit!

Serves 2

bean there, ate that

Test the limits of your track by adding as many hills, loops, and drops as your dough (and physics) will allow.

Armadill-Yo

This dill-yogurt dipping sauce is no choke — you'll dig it.

FOR THE ARMADILL-YO:

1 artichoke
2 asparagus stalks
8 broccoli stems, about 1 inch
(2.5 cm) long
1-inch (2.5 cm) thick slice of cooked chicken or turkey breast

FOR THE DILL-YOGURTDIPPING SAUCE:

¼ cup (60 g) mayonnaise
¼ cup (60 g) plain yogurt
1 teaspoon lemon juice
1 tablespoon (4 g) minced fresh dill, plus a pinch for sprinkling
1 teaspoon minced garlic

YOU WILL ALSO NEED:

Toothpicks

1. Bring a large pot of water to a boil.

2. Slice the artichoke in half lengthwise. Carefully place in the boiling water and boil for 30 minutes, or until you can easily pull away one of the lower leaves. Remove artichoke halves and set aside. Place the asparagus stalks in the pot and boil for 2 minutes.

3. Remove the stalks from the cooked artichoke halves. Press 4 broccoli stems into each flat half of the artichokes (for legs).

4. Cut the asparagus spear to the desired length (for a tail) and press into the large end of the artichoke.

5. Cut the chicken or turkey slice into 2 triangles for heads. Place a toothpick on one side of the slice and push into the artichoke to fix the head in place.

6. Mix the mayonnaise, yogurt, lemon juice, dill, and garlic in a small bowl. Place in a small dish and sprinkle dill on top.

7. To eat, pull off the artichoke petals and dip the bases into the dill-yogurt sauce. Pull the bases through your teeth to remove the pulp from the end of the petal. Spoon out the fuzzy center and throw away. Dip the artichoke heart into the sauce and eat.

Bean appétit!

Makes 2 Armadill-Yos

note

Use this dill-yogurt dip to make Supergyros on page 38.

Do-Re-For-Me

This musical munchie was named the National Restaurant Association's Best Kids' Meal in the United States!

2 slices whole wheat bread
1½ tablespoons (24 g) nut,
seed, or soy butter
1 tablespoon (20 g) natural strawberry jam
1 slice pumpernickel bread

1. Use a knife to remove crusts from bread and cut into a large rectangle shape.

2. Spread nut, seed, or soy butter across one slice of bread. Spread jam across the other slice of bread. Stack the slices of bread. Cut sandwich into fourths and place side-by-side to make keys.

3. Cut pumpernickel bread slice into three little rectangles to make the "black keys," and place each on a crack at the top of the wheat bread, between the "white keys."

Bean appétit!

Makes 1 Do-Re-for-Me

bean there, ate that

Try a new tune with these additional combos:

• Nut, seed, or soy butter + Apricot jam + Pomegranate seeds

• Nut, seed, or soy butter + Honey + Granola + Dried fruit

• Nut, seed, or soy butter + Apple butter + Freeze-dried apple slices

note

If your child isn't a fan of pumpernickel bread, use the dark side of the crusts for the black keys instead.

Lollipaws

Your family will paw over these hot little pockets.

1 cup (140 g) diced cooked chicken
¼ cup (65 g) pesto
1 container biscuit dough
2 pieces of string cheese,
cut into 48 thin rounds
4 slices of provolone or mozzarella cheese

YOU WILL ALSO NEED:

12 lollipop sticks Child scissors Small circle cookie cutter (optional)

1. Preheat oven to 350°F (180°C).

2. In a small bowl, combine the cooked chicken and pesto.

3. Carefully peel each biscuit into 4 thinner layers. Place half of them 4 inches (10 cm) apart on greased baking sheets.

4. Place a lollipop stick in the middle of each biscuit round so it almost reaches the other side (see opposite, bottom). Use a spoon to put 1 tablespoon (9 g) of chicken mixture in the center of each biscuit layer. Place 1 thin circle of string cheese on top.

5. Top each round with a biscuit layer. Pinch at the sides to prevent filling from spilling out. Make sure to especially pinch around the lollipop stick so it stays secure. Bake for 11 minutes or until golden brown.

6. se a small round cookie cutter or child scissors to cut 12 circles from the provolone or mozzarella cheese slices. The circles should be slightly larger than the string cheese circles.

7. Immediately after taking pockets out of the oven, flip them over so the flat sides face up. Gently press 3 string cheese circles at the top of the circle and 1 provolone cheese circle at the bottom center of the circle to form a paw shape.

8. Place back in the oven for 2 minutes for the cheese to adhere to the biscuit. Let cool slightly and then eat.

Bean appétit!

Makes 10 to 12 Lollipaws

bean there, ate that

Try filling the pocket with scrambled eggs, veggies, and cheese for breakfast Lollipaws.

Mash of the Penguins

This potato-meatball mash-up is the coolest.

1 cup (256 g) black beans,
rinsed and drained
1 pound (455 g) lean ground turkey breast
1 egg white, beaten
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ cup (55 g) Italian breadcrumbs
20 carrot circles, about µ inch
(3 mm) thick
1 cup (225 g) mashed potatoes, heated

YOU WILL ALSO NEED:

Child scissors Toothpicks

1. Preheat the oven to 400°F (200°C).

2. Mash black beans in a large mixing bowl. Mix in ground turkey, egg white, onion powder, garlic powder, and salt. Fold in breadcrumbs.

3. Use 2/3¸ of the mixture to form into 2-inch (5-cm) balls. Place on a baking tray lined with foil. Use your fingers to press the meatballs into flat oval shapes, about ½ inch (1.3 cm) thick.

4. Use the other 1/3 of the mixture to form 1-inch (2.5-cm) meatballs and place on the foil-lined tray. Cook all meatballs for 20 minutes or until they are no longer pink in the center.

5. While the meatballs are cooking, use the scissors to cut each carrot circle into a triangle foot. Snip 2 mini triangles from the wide end of the triangles to create toes. Save snippings for the penguins' beaks.

6. Once cooked, slice a thin strip off the thin end of one of the oval meatballs so it can stand easier. Save the meatball crumbs.

7. Place a toothpick in one of the round meatballs (the head), and push the toothpick down the long side of the oval meatball to form a complete body.

8. Use a spoon or a toothpick to spread the mashed potatoes on the meatball body to make a white belly and face. Place the carrot nose on the face with 2 of the meatball crumbs for eyes. Stand upright with the triangle feet sticking out of the body.

Bean appétit!

Makes 10 to 12 penguins

note

You can freeze extra meatballs and use later to make Spagiggles (recipe page 41).

Taste Buds

Two halves make a whole friendship with this wrap.

¼ cup (60 g) Greek yogurt
¾ teaspoons curry powder Pinch of salt
½ teaspoon Dijon mustard
¼ teaspoon lemon juice
½ teaspoon honey
½ teaspoon extra-virgin olive oil
1 cup (150 g) diced Granny Smith apples
1 cup (140 g) cooked chicken breast, diced
2 tablespoons (20 g) diced red onion (optional)
1 cup (30 g) baby spinach leaves
3 pieces flatbread
6 olive slices
3 zucchini rounds, cut in halves

1. In a mixing bowl, combine first 7 ingredients (yogurt through extra-virgin olive oil) and whisk until combined.

2. Add the apples, chicken, and red onion (optional) to the mixture and toss to coat.

3. Scatter spinach on the top and bottom of each flatbread, making sure some of the spinach hangs over the edges. Top with the chicken mixture.

4. Roll flatbread from side to side so the spinach pokes out both edges. Lightly press down after rolling to make sure the sandwich doesn't unwrap.

5. Cut each wrap in halves. Add 2 olive slices on each half as eyes and 1 zucchini half as a mouth.

Bean appétit!

Makes 3 sets of Taste Buds (6 buddies altogether)

bean there, ate that

What other veggies can you experiment with to create the faces and hair?

A-SPARE-agus

Your family will be bowled over by these falafel balls.

¼ cup (40 g) diced onion
¼ cup (15 g) parsley
¼ cup (15 g) cilantro
1½ teaspoons minced garlic
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon (8 g) flour
1 egg
1 15-ounce (425 g) can garbanzo beans, drained
1 tablespoon (15 ml)
extra-virgin olive oil
10 asparagus stalks
½ cup (113 g) hummus plus extra for dipping falafel

YOU WILL ALSO NEED:

Small ice cream scooper (optional)
Pastry brush (optional)

1. Preheat oven to 400°F (200°C).

2. Place the first nine ingredients (onion through egg) in a food processor and pulse until coarsely chopped. Blend in garbanzo beans. Let the mixture stand for 10 to 15 minutes.

3. Use a small ice cream scooper or spoon to scoop 1 tablespoon (14 g) of mixture and place on a baking sheet lined with parchment paper. Use a pastry brush or your finger to lightly coat the falafel balls with extra-virgin olive oil.

4. Bake for 15 to 18 minutes. The falafel will spread out a bit. Once cooked, and while they are still warm, use your fingers to form the falafel balls into a more perfect circle.

5. While the falafel balls are baking, fill a small pot with 2 cups (475 ml) of water and bring to a boil. Also prepare a small bowl with 2 cups (475 ml) ice water.

6. Cut the asparagus tips off in 1 to 1½-inch (2.5 to 3.7 cm) segments. If you have skinny asparagus cut them shorter so they can more easily stand. Place in the boiling water for 2 to 3 minutes until they turn bright green. Immediately remove them and place in the ice water to stop the cooking.

7. Dab the cut ends of the asparagus tips with hummus and stand up in a triangle shape on a plate. Take turns "bowling" with the falafel balls before you dig in.

Bean appétit!

Makes 16 to 18 bowling balls

note

Save the asparagus stalks to make Armadill-Yo on page 19. And use the liquid from the can of chickpeas to create the Meringue Gang dessert on page 129.

note

If you have a cake pop maker, feel free to use that instead when baking the falafel balls — it will make the falafel more circular. Pour µ teaspoon extra-virgin olive oil in the wells and bake falafel mixture for 10 minutes.

Whoopsie Daisy

You won't be able to leaf this foodie flower alone.

1 can (5 oz or 142 g) tuna, drained
2 tablespoons (28 g) mayonnaise
2 teaspoons (10 g) plain Greek yogurt
1 red bell pepper
1 zucchini cut into 10 round slices
2 celery stalks
1 cherry tomato cut in half
4 spinach leaves

1. Mix the tuna, mayonnaise, and yogurt. Set aside.

2. Cut the red bell pepper widthwise into two ½-inch (1.3-cm) rings. Remove the seeds and core. Set the rest of the pepper aside for dipping.

3. Place 5 zucchini rounds on each plate. Top with a red bell pepper ring. Spoon the tuna salad into the pepper rings. Top with a cherry tomato half.

4. Place a celery stalk at the base of the red pepper rings for a stem.

Add spinach leaves to the stems.

Bean appétit!

Makes 2 Whoopsie Daisies

note

Chicken salad also works well inside the red pepper ring.

Itsy Bitsy Biter

Celery and olives make this sandwich a silly sort of spider bite.

2 slices whole wheat bread
1 teaspoon mustard (optional)
2 slices deli turkey
5 slices pepperoni
1 teaspoon balsamic vinaigrette (optional)
¼ cup (30 g) shredded mozzarella cheese Cooking spray
4 celery sticks
2 olive slices

YOU WILL ALSO NEED:

Large circle cookie cutter (optional)

1. Cut the slices of bread with a circle cookie cutter or rim of a drinking glass.

2. Spread mustard (optional) on one slice and top with turkey and pepperoni. Drizzle balsamic vinaigrette (optional). Sprinkle mozzarella cheese and top with other slice of bread.

3. Grill sandwich in pan coated with cooking spray over medium heat. Once lightly browned, flip the sandwich over and continue grilling until cheese is melted.

4. Cut the celery sticks in halves lengthwise. Place the 8 celery pieces around the sandwich for legs. Top the sandwich with 2 olive slices for eyes.

Bean appétit!

Makes 1 Itsy Bitsy Biter

(Continues…)


Excerpted from "Bean Sprouts Kitchen"
by .
Copyright © 2018 Quarto Publishing Group USA Inc..
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

INTRODUCTION, 006,
EATS, 012,
NIBBLES, 052,
SIPS, 086,
BREAKFAST BITES, 104,
TREATS, 122,
Acknowledgments, 139,
About the Authors, 140,
Index, 141,

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