Fun At The Beach and My Kids’ Favorite Meal

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Yesterday was the most beautiful day! The sun was out and shining all day long. I went for my usual morning walk with Kesa after Autumn went off to school and we even found a garage sale where I got the girls some clothes for under $2.00. After that we sat outside and read stories, then Kesa grabbed some sticks from the yard and we sat on our front steps and fished. There are a lot of rainbow fish off of our front step! Who knew?

For our afternoon snack I cut up the first watermelon that we have purchased this year and we had a big snack of fruit. The girls love watermelon and beg for it every time that we go to the store and today was a perfect day for it. We had watermelon, grapes, blueberries and apricots.

Then it was time to go to the beach! We have been wanting to do something all together for a while now and since the beach is just a 1o minute drive away, we decided that it would be so fun for the girls. So we hopped in the van and off we went!

Do you like our Berrykin?

The girls had a lot of fun playing in the sand.

Autumn even went in the water.

Then it was time to go home and have supper. Often in the summer when we go to the beach we order french fries and take them to the beach, so that is what the girls were begging for. Instead of ordering french fries, I decided to make my own healthier oven-baked fries along with some crispy tofu nuggets and veggies. This is probably my kids’ favorite meal!

Oven Baked French Fries

I have always loved french fries and who doesn’t? These are a healthier, baked version of a favorite food.

Serves 4-5 (reduce potatoes and oil as needed to make less fries)

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons sunflower oil
  • 1/2 teaspoon sea salt

Directions

Preheat the oven to 375°F. Cut the potatoes into 1/2 inch wide fries.

Place the cut fries in a large mixing bowl, drizzle with the oil and sprinkle with sea salt. Toss to coat. Transfer the fries to a baking sheet lined with parchment paper and bake for 30-35 minutes until soft and golden. Rearrange the fries halfway throughout the baking time to ensure that they cook evenly.

Crispy Tofu Nuggets

These nuggets are a cruelty-free alternative to regular chicken nuggets, that taste and look just like the real thing! My kids absolutely adore these. Serve them with ketchup or ‘Honey’ Dijon Glaze.

Makes 24 nuggets

Ingredients

  • 1 package (350 g) extra firm tofu, pressed
  • 1/4 cup unsweetened almond milk (or other non-dairy milk)
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons nutritional yeast
  • 3/4 cup whole wheat bread crumbs
  • 2 tablespoons dehydrated minced onion flakes
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons sage (not ground)
  • 1/2 teaspoon sea salt
  • pinch of ground black pepper

Directions

Preheat the oven to 400°F. Cut the pressed tofu width-wise into 12 equal strips, then cut the strips in half to make 24 nuggets.

In a small bowl, whisk together the milk, Dijon and nutritional yeast. In another small bowl, combine the bread crumbs, onion flakes, garlic powder, sage, sea salt and pepper.

Dip each nugget into the milk/dijon mixture.

Then press each nugget into the bread crumb/spice mixture and coat on each side. Continue to flip and press the nugget until it is entirely coated with the bread crumb mixture.

Place each breaded nugget onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden and crispy. Flip the nuggets over halfway through the baking time.

I also served these nuggets and fries with a side of vegetables. I like to make two different types of vegetables at dinner and then have the girls choose what they want. Last night we had corn and green and yellow beans.

The girls go crazy for this meal and were so hungry by the time it was ready that they were almost biting their fingers off! Kesa was so excited for this meal that after she was done she had to do the happy dance!

Another beautiful day! 🙂

15 thoughts on “Fun At The Beach and My Kids’ Favorite Meal

  1. I just found your site yesterday. I love it! I have a four-year-old, so the kid-friendly recipes are terrific, and I love reading through your inspirational entries. I’m looking forward to reading more!

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    • Hi! When I make them, we often have leftovers and I reheat them the next day. They definitely are better right after they are cooked (more crispy), but my kids enjoy them reheated as leftovers as well. I hope that helps! 🙂

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  7. Thank you so much for sharing this recipe. My family has been trying to eat vegan for probably over 2 months now. Most meals I have made are not really eaten by my 5 and 13 year old leaving me feeling hopeless. This recipe made me sooo happy tonight. It was easy, and my kid’s loved it! It was very good! Can’t wait to try your burger recipe next.

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    • Thanks Janice! The burgers are a definite favorite recipe around here! I make them almost every week. 🙂 Glad that you found some recipes here that your family enjoys.

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  9. I made the tofu nuggets last night for my parents. I didn’t tell them what it was despite their asking, because they are rather ‘set in their ways’ about certain things. Anyway, my father bit into one and said “marshmallows” haha. My mother guessed however. They really liked them and even more so when I bored them with tofu’s nutritional profile! It also filled my father up and he is like a bottomless pit. Which isn’t so good as he has type one diabetes so he doesn’t always know what he can have more of with out spiking his blood sugars, especially in the evening. Anyway, thanks for the recipe! I had to change the bread crumb mixture as we don’t have access to some of the things you listed, what with being in the north of England!

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    • Hi! I am glad that you tried the recipe and it was a success. My girls used to really love this recipe. It was one meal that always made them happy. It has been a while since I made these. I will have to do that soon since we bought some tofu last time we went shopping. 🙂 Thanks for your comment.

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