He was a contestant on "Chopped Junior" and now Chef Bryce Taylor is back in Baltimore sharing his love of cooking.
It's tough to get kids to eat healthy, but the teen chef shared some of his favorite healthy recipes to help with the struggle. Taking kids to the grocery store and helping them create these delicious treats can be a great way to start them on the healthy path.
Seed Pudding with Fresh Berries
- 1 cup vanilla almond milk
- 1 cup vanilla yogurt
- 2 tablespoons maple syrup
- 1 tsp vanilla
- 1 pinch of salt
- 1/4 cup of Chia Seeds
Mix all ingredients and whisk in the Chia Seeds; let rest for 30 minutes. Then stir again to completely submerge the seeds if they have settled. Cover and refrigerate overnight. The next morning, stir the mixture and spoon into a small bowl or cup and top with your favorite fruit or granola.
Baked Sweet Potato Chips with Rosemary
- 2 large sweet potatoes
- 2 tbsp of melted coconut oil
- 3 tsp of freshly Chopped Rosemary
- 1tsp of sea salt
Preheat oven to 350. Place parchment paper on cookie sheet. Use a slicer or mandolin to cut thin slices of the sweet potatoes. Mix all ingredients in a large bowl. Place slices on parchment paper, do not overlap the slices. Bake on each side for 10 mins. Remove, let cool on the counter and enjoy.
Grilled Shrimp, Avocado and Arugula Salad
- 6 large shrimp
- 1 sliced Avocado
- 3 cups of Arugula
- 1/4 cup dried Cranberries
- 1/2 sliced cherry tomatoes
- 1 tbsp of olive oil
De-vein and clean shrimp. Grill shrimp on a grill with olive oil and sprinkle with a pinch of sea salt and lemon juice. Once cooked, remove from pan onto a napkin for draining and cooling. Next, mix the argula, cherry tomatoes and cranberries together. Top with Avocado slices and grilled shrimp.
Tuna and Cucumber Lettuce Wraps with a Raspberry Balsamic dipping glaze
- 1 pack of Tuna (I don't prefer canned foods).
- 1/2 sliced red pepper
- 1/2 sliced Cucumber
- Fresh lettuce
- Balsamic Glaze Sauce
Remove tuna from pack and put into a bowl. Lay all items onto a leaf of rinsed and dried lettuce. Roll tight! Enjoy with a Balsamic glaze sauce.
Zucchini Spaghetti with Parmesan and Lemon Kale Pesto Sauce
- 1 large zucchini
- 1 cup of lemon juice
- 3 cups of packed Kale
- 1 peeled clove of garlic
- 1 tsp of sea salt
- Pinch of pepper
- 1/2 cup of shredded Parmesan cheese
- 1/2 cup of olive oil - divided
In a food processor mix all ingredients, except the zucchini. Once completely blended, sit aside. Use a spiralizer or veggetti to shred the zucchini. Toss the zucchini pasta in the Pesto and top with cheese.