The new, playful book from Today show nutritionist Joy Bauer, Yummy Yoga: Playful Poses and Tasty Treats (on sale October 8, 2019), is a fun (and tasty) way to introduce kids to the health benefits of yoga. The book features eight easy-to-learn yoga poses along with eight kid-friendly, healthy recipes. Practice yoga alongside your child and make these yummy treats inspired by cat pose and downward dog.

Power Pops (Cat Pose)

Makes 9 popsicles

What You’ll Need:

  • 1 cup carrot juice
  • 2 cups sliced strawberries, fresh or frozen
  • 1/4 cup pink grapefruit juice
  • 2 kiwis, peeled (plus 1 more kiwi, peeled and cut into 9 slices, for optional garnish)
  • 2 tablespoons honey

How to Make It:

  1. Combine all of the ingredients in a blender and puree until smooth.
  2. Pour the mixture into a set of ice pop molds, using about 1/3 cup mixture per pop. (Add a floating kiwi slice for decoration if you like.)
  3. Freeze until the pops are solid, at least 3 hours.
  4. An alternative method if you don’t have ice pop molds: Pour the mixture into small paper cups and wrap each top tightly with a piece of aluminum foil. Carefully poke a wooden popsicle stick through the foil to serve as a handle, making sure each stick is centered and straight, then freeze until solid.

Mini Eggplant Pizzas (Downward Dog)

Makes about 12 slices

What You’ll Need:

  • Nonstick oil spray
  • 1 large unpeeled eggplant
  • 1 to 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • 3/4 cup marinara sauce, store-bought or homemade
  • 3/4 cup part-skim shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Dried oregano, to taste
  • 10 cherry tomatoes, thinly sliced into rounds

How to Make It:

  1. Preheat the oven to 400°F.
  2. Mist a baking sheet with oil spray and set aside.
  3. Cut off and discard both ends of the eggplant and then slice the eggplant into rounds about 1/2-inch thick.
  4. Arrange the eggplant slices in a single layer on the baking sheet.
  5. Brush the tops of the eggplant slices with the olive oil and sprinkle with salt and pepper to taste.
  6. Bake for 20 minutes, or until the eggplant is soft and golden brown.
  7. Top each slice with about 1 tablespoon of the marinara sauce and 1 tablespoon of the mozzarella cheese.
  8. Sprinkle the slices with the Parmesan cheese and oregano, and have fun making smiley faces with the cherry tomatoes and extra cheese.
  9. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Text and recipe photographs from Yummy Yoga: Playful Poses and Tasty Treats © 2019 Joy Bauer. Food sculpture photographs © 2019 Bonnie Stephens. Used with permission from Abrams Books for Young Readers.