Quick and Healthy Kid-Friendly Recipes for Busy Moms

This weekend was super fun and busy! We had Halloween and Día de los Muertos celebrations both in the city and at my girls' schools. We had some great quality time together and ate a lot—candies, pan de muerto, and of course, Mexican food! My girls love both celebrations, and my little one even said she prefers them over Christmas—can you believe it? I know not everyone enjoys these holidays, maybe because of history or other reasons. What about you?

After indulging during these celebrations, I like to organize a week filled with healthy meals. Like most people, I don’t have a lot of time, so I often rely on quick recipes. One of my go-tos is tuna ceviche—it's so easy to make, packed with veggies, and my girls love it!

Another new favorite is a hearty vegetable lentil soup that ChatGPT suggested, and if you're wondering if it’s a good idea to ask ChatGPT for recipes, the answer is yes! You can find out more about how to use ChatGPT to make household tasks easier in my guide.

For the tuna ceviche, I use canned tuna, but you can try using other fish if you prefer. Typically, ceviche is made with raw fish. My mom boils some water and quickly washes the raw fish with it, which makes her feel more secure about using it. So feel free to go that route if you like it!

Tuna Ceviche Recipe

Ingredients:

2 cans of tuna (preferably in water), drained

1 cup diced tomatoes

1/2 cup diced cucumber

1/4 cup diced red onion

1/2 cup diced avocado (optional)

1/4 cup chopped cilantro

1 jalapeño or serrano pepper, finely chopped (optional)

Juice of 2-3 limes (about 1/4 cup)

Salt and pepper to taste

Tortilla chips or tostadas for serving

Instructions:

In a large mixing bowl, combine the drained tuna, diced tomatoes, cucumber, red onion, avocado (if using), cilantro, and jalapeño (if using).

Squeeze the lime juice over the mixture and gently stir to combine.

Season with salt and pepper to taste.

Let the ceviche sit in the fridge for about 10-15 minutes to allow the flavors to blend.

Serve chilled with tortilla chips or on top of tostadas for a crunchy base. My girls love to put some smashed avocado on the bottom, then the ceviche. The little one tops it with mayonnaise, and the older one uses ketchup—though you can use both if you like!

Hearty Vegetable Lentil Soup Recipe

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, chopped

1 cup dried lentils (any type)

1 can diced tomatoes (14.5 oz)

4 cups vegetable broth (or chicken broth if preferred)

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

A handful of spinach or kale (optional)

Fresh herbs like parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.

Add the carrots, celery, and zucchini. Cook for another 5 minutes until veggies start to soften.

Stir in the lentils, diced tomatoes, vegetable broth, cumin, and paprika. Bring to a boil, then reduce to a simmer.

Cover and cook for 30-40 minutes, or until the lentils are tender. Add more broth if needed.

If using spinach or kale, stir it in during the last 5 minutes of cooking.

Season with salt and pepper to taste, garnish with parsley, and enjoy!

Please let me know if you enjoyed them, my kids love both recipes!

Send me your comments to: hello@natsikoworkshop.com