Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

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Mango Avocado Salsa

I recently created a delicious recipe for The Foodie Blog Roll and the National Mango Board for their fabulous ‘Leftover Recipe Challenge’, which incorporates some of my favorite ingredients avocado, cilantro, basil and agave nectar and leftover fresh mango’s and Roma tomatoes in my pantry.

Ingredients

  • 2 large fresh mango’s, diced
  • 1 ripened avocado, peeled, cored and diced
  • 3 scallions, minced
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. agave nectar
  • 1 clove fresh garlic, crushed
  • 1/2 jalapeno pepper, finely chopped
  • 1 medium cucumber,diced
  • 1 medium Roma tomato, diced
  • 4 fresh basil leaves, finely chopped
  • 3 Tbsp. fresh cilantro, finely chopped
  • Sea salt and freshly ground white pepper, to taste

Directions

  • In a large bowl, combine all ingredients.
  • Season to taste with sea salt and freshly ground pepper.
  • Refrigerate covered until ready to serve.
  • Serve alongside whole grain chips, pitas or crudites.

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Curried Chickpea Salad with Yogurt Dressing

chickpea_salad-sandwich

The simplicity of this versatile dish is amazing-especially when dressed with my Yogurt Dressing.  These chickpeas serve up beautifully hot, cold or at room temperature.

Ingredients

  • 1 can Chickpeas, drained and rinsed
  • 2 Tbsp. Curry Powder
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Grain Mustard
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Dash of Paprika
  • Dash of Chili Powder
  • Nu-Salt and Pepper to taste
  • Dash of GoMasio Sesame Seed and Seaweed
  • Spinach
  • Fresh Dill
  • Dried Cherries
  • 1 Cucumber, chopped
  • 1 Red Bell Pepper, chopped
  • Pitas (Whole Wheat/Gluten Free)

Yogurt Dressing

  • 1 small container Plain Greek Yogurt
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Lemon Juice
  • Nu-Salt and Pepper
  • 1 Fresh Scallion, chopped

Directions for Chickpeas

  • In a bowl combine chickpeas with curry, lemon juice, all spices and mustard.  Mix well until chickpeas are completely coated
  • Pour mixture into a non-stick skillet and cook over Medium heat until the chickpeas start to brown.  Set aside.
  • Place a nice sized bed of spinach on each plate and top with the chickpea mixture.  Add cucumbers, dried cherries, red bell pepper and fresh dill.
  • Dress with Yogurt Dressing (directions below)

Directions For the Yogurt Dressing

  • Combine yogurt with all other  ingredients in a bowl until well mixed
  • Pour over chickpeas and spinach
  • Enjoy!