Ask A Chicago Expert: Healthy Recipes Kids Can Make

Getting your child involved in the kitchen doesn't have to mean baking cookies and brownies. Rather, inspire them to eat healthy by making healthy dishes. While your children might need your helping hand to make these recipes from Chicago-area chefs, all of these healthy -- and tasty -- recipes are a great way to encourage your kid's love of making good food!

Chef Patricio Sandoval
Mercadito
108 W. Kinzie St.
Chicago, IL 60654
(312) 329-9555
www.mercaditorestaurants.com/chicago

Mercadito, with the help of Chef Patricio Sandoval, features bold authentic, but modern Mexican flavors in all of its dishes, from the guacamole to the tacos and ceviches. Sandoval grew up in the kitchen, specifically his father's renowned restaurant Madeiras in Mexico. After moving to the states, he worked his way up in the kitchen, and trained at the French Culinary Institute. In creating the menu at Mercadito, he was inspired by the food markets he frequented with his mother when he was a child.
 
Guacamole de Pina
 
Ingredients:

• 2 avocados, sliced in half and the pit removed
• 1 cup of pickled pineapple (pickled in sugar, salt, and key lime juice)
• 1 cup of diced tomatillos
• 3/4 cup finely chopped scallions
• 2 tbsp charred jalapenos, diced with seeds
• Finely chopped thyme (to taste)
• Salt to taste

Directions:

1. Put all ingredients into a bowl.
2. Mash the avocados with the side of a spoon.
3. Mix until all ingredients are incorporated.
4. Check the seasoning, and adjust as necessary.

Chef Cesar Gutierrez
Pinstripes
1150 Willow Road
Northbrook, IL 60062
(847) 480-2323
www.pinstripes.com
 
Pinstripes combines the best of Italian-American cuisine and traditions. In addition to the bistro -- which features everything from sandwiches and pastas to large plates of Italian-American dishes, such as risottos -- spend some time with your family and play bocce or go bowling. The kitchen is helmed by culinary director Cesar Gutierrez who has previously worked for the Lettuce Entertain You Restaurant Group, Cenitare Restaurant Group and a variety of other suburban restaurants.
 
Hummus Platter
 
Ingredients:

• 1/2 cup tahini paste
• 1/4 cup fresh-squeezed lemon juice
• 1 tsp minced garlic
• 1 pinch kosher salt
• 2 lbs garbanzo beans
• 1/4 cup extra virgin olive oil

Directions:

1. Combine the tahini paste, lemon juice, garlic and salt in a food processor or blender.
2. Add the garbanzo beans and puree until smooth.
3. With the speed set to low, slowly add the olive oil.
4. Serve with celery sticks, cucumber slices and pita bread.

Granola & Fruit Parfait
 
Ingredients:

• 1 cup vanilla yogurt
• 1/3 cup granola
• 1/4 cup fresh berries (strawberries, blueberries, etc.)

Directions:

1. In a small bowl, or clear glass, layer the yogurt and granola, alternating ingredients. First, half of the yogurt then half of the granola. Then yogurt and granola again.
2. Top with fresh berries.

Related: Chicago's Best Chain Restaurant Kid Menus
 

Chef Maher Chebaro
Falafill
3202 N. Broadway Ave.
Chicago, IL 60657
(773) 525-0052
www.eatfalafill.com
 
Although Falafill is a quick-service restaurant, Chef and Owner Maher Chebaro is dedicated to fresh, from-scratch Eastern Mediterranean-style food. After working everywhere from Beirut to New York and DC, Maher decided to bring the cuisine of Lebanon to Chicago with his two Falafill locations. The restaurants feature bowls, wraps and pita pockets that can be filled with your choice of meats.
 
Pitazza
 
Ingredients:

• 4 pita breads
• 1 can tomato sauce (6.5 oz)
• 1 can sliced black olives (4 oz)
• 6 oz feta cheese
• 2 small tomatoes, sliced
• Couple pinches of dried oregano

Directions:

1. Preheat oven or toaster to 350 degrees Fahrenheit.
2. Spread the tomato sauce over the pitas.
3. Top the sauce with crumbled feta.
4. Then add the toppings, including sliced tomatoes and olive slices.
5. Sprinkle oregano on top.
6. Bake the pitazza for about 10 minutes.

Fun Phyllo Cups: Yogurt, strawberry and honey
 
Ingredients:

• 10 Athens pre-baked phyllo cups
• 6 oz Greek yogurt
• About 10 strawberries diced
• 1 tbsp honey

Directions:

1. Fill phyllo cups with Greek yogurt.
2. Top with strawberries.
3. Drizzle honey.

Related: Cooking Ideas For Kids From Chicago Chefs

Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not writing about food, she's scribbling novels, and TV show reviews and recaps. Her work can be found at Examiner.com.