Plant Based JuniorsPlant Based Juniors

Two Registered Dietitian Nutritionist helping you raise your plant-based babies, toddlers, children and teens.

  • About
  • Books
    • Easy Dinners for Busy Parents
    • Plant-Based Juniors: Pregnancy Guide
    • PBJ’s Nut-Free Plant-Based Lunch Box Book
    • Batch Cook Ebook
    • The Plant-Based Baby and Toddler Book
  • Resources
    • Virtual Cooking Classes
    • Recipes
    • Pregnancy & Prenatal Nutrition
    • Infant Feeding
    • Baby Led Weaning
  • Courses
    • Plant-Based Nutrition for Kids: Your A to Z Guide
    • First Bites
    • Pediatric Nutrition for Health Professionals
  • Shop
    • Apparel Shop
    • Favorite Products
  • Resources
  • Certified Practitioners
  • Learning Center
  • Login

Recipes

  • Baby Led Weaning
  • Beverages
  • Breakfasts
  • Gluten-free
  • Lunch Box Friendly
  • Main Dish
  • Nut-Free
  • Snack
  • Soups
  • Sweet Treats
  • Breakfasts
  • A bowl of warm leftover rice mixed with soy milk and cinnamon, and topped with chopped apples, sliced bananas, hemp seeds, chia seeds, and a drizzle of peanut butter and local honey

    Leftover Rice Breakfast Bowls

    A picture of a muffin pan with green kale oat muffins with whole oats sprinkled on top

    Kale Oat Muffins

    A hand holding a piece of toast with pizza beans on top, above a bowl with the rest of the beans

    Pizza Beans

    A hand holding a plate of pink heart-shaped pancakes with red strawberry chia jam on top, sprinkled with hemp seeds, surrounded by heart-shaped strawberries and raspberries

    Beet Blender Pancakes

    A hand holding a round apple slice topped with peanut butter, raisins, granola, and maple syrup.

    Loaded Apple Slices

    A hand holding a plate of crispy waffles that are tinted green

    Green Waffles

    A bowl of soup mini star-shaped pasta in orange vegetable broth

    Veggie-Packed Sick Day Star Soup

    A hand holding plate featuring fresh sourdough bread and a bowl with light green creamy soup with a red spoon in it

    Frozen Vegetable Soup

    5 Ways to Use Pumpkin This Season

    5 Easy Ways to Use Beans in Meals and Snacks

    Carrot Cake Oat Muffins

    Tropical Mango Pineapple Popsicles

    Tropical Mango Pineapple Popsicles (no-added-sugar)

    vegan chocolate bar

    DIY Plant-Based Magnum Bars

    Benefits of Oats + Overnight Oats for Kids

    Frozen Veggie Orzo Pasta

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    Are you a health professional?

    Do you want more evidence-based guidance on pediatric nutrition? Take our 35-hour Pediatric Nutrition for Health Professionals Course and become a Plant-Based Juniors Certified Practitioner for your area.

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    © 2026 Plant-Based Juniors | Design by Katelyn Gambler | Development by Made to Thrive

    • About
    • Books
      • Easy Dinners for Busy Parents
      • Plant-Based Juniors: Pregnancy Guide
      • PBJ’s Nut-Free Plant-Based Lunch Box Book
      • Batch Cook Ebook
      • The Plant-Based Baby and Toddler Book
    • Resources
      • Virtual Cooking Classes
      • Recipes
      • Pregnancy & Prenatal Nutrition
      • Infant Feeding
      • Baby Led Weaning
    • Courses
      • Plant-Based Nutrition for Kids: Your A to Z Guide
      • First Bites
      • Pediatric Nutrition for Health Professionals
    • Shop
      • Apparel Shop
      • Favorite Products
    • Resources
    • Certified Practitioners
    • Learning Center
    • Login