Jennifer Garner Loves These Kid-Friendly Recipes

Over the past year or so, Jennifer Garner has slowly made her transition from actor to actor embroiled in a high-profile divorce to food authority. And the second she began teaming up with the Barefoot Contessa herself, Ina Garten, she gained herself some serious clout, especially when it comes to whipping up kid-friendly recipes. (When she isn’t chowing down on In-N-Out burgers with Garten, of course.)

One way Garner has made a name for herself in the food industry is through Once Upon a Farm, of which she’s the cofounder and chief brand officer. An organic baby food line that includes applesauce and smoothies packaged in refrigerated pouches, Once Upon a Farm’s mission is to “nurture our children, each other and the earth in order to pass along a healthier and happier world for the next generation.”

It’s doing well too. Once Upon a Farm just secured a $20 million investment, which will be used to expand the brand already found in Whole Foods Market and Walmart. Just in the past year, the product jumped from 300 locations to more than 8,500, Bloomberg reported in October 2018.

“I feel really lucky and look forward to helping other moms pass on food as close to homemade as possible,” Garner said in a promo video.

Once Upon a Farm’s blog has parenting hacks, how-tos, recipes and more. Below are some of our favorite recipes on her blog as well as a few other kid-friendly recipes Garner has raved about in the past.

Apple pie pancakes

Sweet and light, these apple-cinnamon pancakes — made with almond milk, applesauce, oat flour and more — are both tasty and nutritious. Kids won’t be able to resist, especially if you drop a dollop of almond butter atop.

Chocolate pudding

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Today we’re talking pudding, people. Basic, delicious chocolate pudding. It’s easy to make, relatively healthy, and you will absolutely love it. Your kids will love it. The full episode with results is on my Facebook page!  Link in bio. If anyone tries this with non-dairy milks and has success, please let me know! #ineverfoundmyfavoritewhisk #😢#notaprettybaker #PretendCookingShow • @smittenkitchen Best Chocolate Pudding Ingredients: 1/4 cup cornstarch 1/2 cup sugar 1/8 teaspoon salt 3 cups whole milk 6 ounces semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips) 1 teaspoon pure vanilla extract • Recipe: 1.) Combine the cornstarch, sugar and salt in a medium saucepan. 2.) Slowly whisk in the milk, in a thin stream at first so lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. 3.) Place over medium-low heat and stir occasionally, scraping the bottom and sides. Whisk as necessary should lumps form. 4.) After 10 minutes or so (slower over low heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. 5.) Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. 6.) Remove from heat and stir in the vanilla. 7.) If you’re concerned about lumps (🙋🏻‍♀️): run the mixture through a fine-mesh strainer. 8.) Distribute among individual pudding cups or one large serving bowl, chill in the refrigerator until it is cool and set, about 2-3 hours. 9.) If you dislike pudding skin (🙋🏻‍♀️🙋🏻‍♀️): put plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. 10.) Pudding is good for 3 days in the fridge. It won’t last that long. @debperelman and I promise. • 🎶: Great British Baking Show

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It’s not the healthiest recipe, but it’s all about balance, and kids deserve a sugary pick-me-up like chocolate pudding every once in a while. Garner’s favorite pudding recipe comes from Smitten Kitchen.

Fish sticks

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#PretendCookingShow— fish sticks! They’re fast. They’re delicious. #makeextra 🌟Full episode is on #IGTV🌟 . Ingredients: 1 lb of tilapia 1/4 cup of flour Salt Pepper 1 egg 1 cup Panko Bread Crumbs (regular or whole wheat) 3/4 cup Corn Flake Crumbs (or any sweet cereal you like, smashed to bits) Canola oil (or oil of your preference) . Directions: 1.) Trim your tilapia into fish stick size pieces. You want them to be of similar size and thickness. There is always one side of the fillet that is thinner so I make those into “wide and flat sticks” 🤷‍♀️ 2.) Gather three bowls to use for your batter station. . Bowl 1: 1/4 cup of flour, a few big pinches of salt, about a teaspoon of fresh ground pepper. Bowl 2: crack one egg, add a little water, mix with a fork. Bowl 3: combine the Panko and corn flake crumbs. Have an empty plate ready to catch your fish sticks when they are battered. . 3.) Start at bowl one, coat fish piece in flour, shake excess. Dip in bowl two, shake excess. Drop in bowl three, push crumbs into fish until fully coated. Place on plate. Repeat until all fish pieces are done. 4.) About half way through battering, I like to start heating my oil. About 1/4 inch on medium/high. 5.) When the oil is ready, place 5 to 6 fish pieces in your pan (or whatever will fit, giving them some breathing room). 6.) Prepare a plate covered in paper towels to catch fish sticks when they come out of the oil. 7.) They cook through fast. Pay attention to the color. When they are a deep golden brown, flip. When both sides are sufficiently brown, remove from pan and place on paper towel. Sprinkle with salt immediately. 8.) Repeat for remaining fish sticks, add/heat more oil if necessary. 9.) Yum.

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They’re fast. They’re delicious. And Garner swear by these panko breadcrumb-crusted fried tilapia fish sticks.

Sweet potato pancakes & avena caliente

On Sunday morning, make a hearty batch of these toddler-approved sweet potato pancakes. On chilly Sunday mornings, pair the pancakes with the warm oatmeal-almond milk drink.

Granola “pass-back” snack

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#PretendCookingShow, Episode 4 brings us one of my favorite “pass-it-back” snacks– you know, those easy snacks you can pass back to hungry kids in a car on the way to wherever your afternoons bring you. Here’s a way to make them at home with ingredients you know and can pronounce. The full episode with results is on my Facebook! Link in bio. #passitbacksnack #sofarsogood #notaprettybaker • Ingredients: 2 cups oats 1 cup unsweetened coconut 1/2 cup wheat germ 1/2 cup sunflower seeds 1/4 cup flaxseed 2 tbls butter 1/2 cup honey 1/4 cup brown sugar 1/2 tsp salt 1 tsp vanilla • Recipe: 1.) Preheat oven to 300 degrees. 2.) Combine dry ingredients. 3.) In saucepan melt the butter, honey, brown sugar, salt and vanilla. 4.) Mix all ingredients together. 5.) Line a 9×9 pan with parchment paper and pack it all in there. 6.) Put in oven for ten minutes. 7.) Take it out. Pack it down again and bake another 10 minutes. 8.) Yum. Let them cool. 9.) If you like chocolate (🙋🏻‍♀️) melt some chocolate with a spoonful of coconut oil/Crisco over a double boiler and drizzle over the bars. 10.) Cut. Enjoy! • 🎶: “Scrapping and Yelling” by Mark Mothersbaugh

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Described as a “pass-back snack,” Garner’s kid-friendly granola — made with whole oats, unsweetened coconut, wheat germ, flax seeds, sunflower seeds, honey, brown sugar, vanilla and more — is healthy, but kids wouldn’t know it.

Beet chips

Skip the tortilla chips and make what Garner describes as “addicting” easy-to-make beet chips.

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