Food / 23 June, 2022 / My Baba

4 Healthy Party Recipes To Try With The Kids This Summer

Here are some healthy kids’ party recipes that are both delicious and nutritious! They offer healthy alternatives to traditional party food and drinks that will satisfy kids’ rumbling tummies, without creating the all too often sugar high that sees them crashing down not long after.

Healthy kids’ party recipes

Banana Lollies

  • Prep: 5 mins
  • Cook: Freeze for at least 1 hour
  • Tools needed: Lollipop sticks, a tray that will fit in the freezer, parchment paper
  • Allergens: Dairy (optional)


  • 3 bananas
  • Natural yoghurt – Greek yoghurt, or a dairy-free alternative
  • Toppings and sprinkles! How about some freeze-dried strawberries (as shown in the picture) or pomegranate seeds?


  1. Peel the bananas and cut them in half.
  2. Carefully push a lollipop stick into the cut end – make sure the lollipop stick is in the middle of the banana so it doesn’t go through the sides.
  3. Dip the bananas into your tub of yoghurt so they are totally covered.
  4. Add your sprinkles now if you are using any.
  5. Carefully lay them on a tray covered with parchment paper and pop the tray in the freezer for at least 1 hour.
  6. Gently peel from the parchment paper when they are ready and eat immediately!

Did You Know?

We share around 50% of the same DNA as bananas! Bananas can help us to feel happy because they help us produce a happy hormone called ‘serotonin’.

Chicken Nuggets

Tip: You can use cooked quinoa, polenta or breadcrumbs if you would prefer no nuts.

  • Allergens: Gluten, nuts and dairy (all optional), egg
  • Servings: 2-3 people
  • Prep: 10 mins
  • Cook 20-25 mins
  • Tools: Chopping board and knife, measuring cups/scales, 2 plates, 1 bowl, blender, baking tray, foil


  • 2 chicken breasts
  • ¼ cup flour
  • 2 tbsp milk(or dairy-free alternative)
  • 2 tbsp honey
  • 1 egg
  • 1/2 cup nuts (e.g. almonds or Brazil nuts)
  • Pinch of salt and pepper


  1. Preheat the oven to 170°C fan assisted.
  2. Mix the flour, salt and pepper onto a plate and spread evenly.
  3. Put the honey, milk and egg into a bowl and mix thoroughly.
  4. Blitz your nuts in a blender and spread on another plate (don’t blitz them for too long or they will turn into a fine flour and the nuts give your nuggets a lovely crunchy surface!).
  5. Cut the chicken into strips around 5?8 cm long and 2 cm wide, but don’t worry if they are all slightly different shapes.
  6. Now you can make your nuggets! First, roll a chicken strip in the flour until it is fully coated, then dip it in the egg mixture so it is all sticky, and finally roll it in the nuts.
  7. Place each strip onto a baking tray lined with foil and bake in the oven for 20–25 minutes, turning halfway through. When done, your nuggets should be golden and cooked through

Did you know?

Chickens that have been allowed to roam around outside (called ‘free-range chickens’) lay eggs that have more vitamin D in them, because sunshine contains vitamin D!

Pizza Wheels

Tip: Don’t overfill your toppings otherwise it will be hard to roll the pastry into a wheel.

  • Allergens: Gluten, dairy
  • Servings: 8?12 pizza wheels
  • Prep: 10 mins
  • Cook: 20 mins
  • Tools: Chopping board and knife, measuring cups/scales, grater, spatula, parchment paper, rolling pin, baking tray


  • 250g puff pastry or make your own by using:
  • 150g flour, e.g. wholewheat or spelt flour
  • 150g Greek yoghurt
  • 1 tsp bicarbonate of soda


  • 80?100g passata
  • 1 cup of chopped veggies (e.g. sweetcorn, peas, peppers)
  • 1 cup grated cheese (around 100g)


  1. Preheat the oven to 170°C fan assisted.
  2. If making your own pastry, mix the flour, Greek yoghurt and bicarbonate of soda in a mixing bowl until it forms a dough.
    Add a little more flour if the mixture is sticky ? keep adding flour until you reach a good dough consistency that isn’t sticky to touch.
  3. Sprinkle your parchment paper and rolling pin with flour to prevent sticking and
    then roll the pastry into a rectangle shape.
  4. Cover your pastry with passata and then sprinkle with veggies.
  5. Next, cover with grated cheese and lightly push down.
  6. Carefully roll up the pastry so you are left with a long roll ? if you made your own pastry you might need to use a spatula to help lift the pastry off the parchment paper.
  7. Cut into 8?12 slices, being careful not to cut the paper underneath, and either lay
    them out to cook on the paper on a baking tray, or put the slices in each hole of a muffin tray so they hold their shape.
  8. Cook for 20 minutes until golden.


Strawberry, Watermelon and Mint Slushie


  • 200g watermelon
  • 100g strawberries
  • 2 sprigs of mint
  • 6?8 ice cubes


Mix all of the ingredients in a blender and serve immediately (if you leave it too long, the ice melts and it’s no longer a slushie).



  • Juice of 2 lemons (around 70ml juice)
  • 300ml sparkling water
  • 40g honey
  • Ice cubes to serve


Mix all of the ingredients in a big jug until the honey is fully combined and then serve over the ice cubes.

Recipes extracted from YOU CAN cook tasty food (HarperCollins), out now.

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