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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Tasty, Tangy Taco Supreme

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I made these tangy soft tacos last night and I couldn’t resist sharing them with all of you.  The touch of cilantro and lime juice tops these babies off with a pungent kick that will have your taste buds dancin’…(the secret that makes this dish so fantastic is the crushed peanuts cooked with your choice of protein)…Let me know your thoughts!

Ingredients

  • Protein Source Options: (Ground Chicken, Ground Beef, Ground Turkey, Ground Bison, Tofu, Egg, Tempeh, Seitan, Beans, Refried Beans, or Grilled Veggies…the options are endless)
  • 1/4 cup crushed Peanuts (or 1/4 cup All Natural Nut Butter)
  • 1/2 White onion, roughly chopped
  • 1/2 Red onion, roughly chopped
  • 4 Cloves garlic, peeled and roughly chopped
  • 10 Cherry tomatoes, roughly chopped
  • 1 Bunch Cilantro, roughly chopped
  • 1/2 Fresh Avocado, sliced
  • Tortillas of Choice (sprouted grain, whole wheat)
  • SoyaKaas Gluten Free/Dairy Free Cheese (Cheddar) sliced for topping
  • Tofutti Sour Cream for topping
  • Scallions for topping
  • 1/2 Cup Olives, sliced for topping
  • 3 Limes, sliced in wedges (squeeze juice for topping)
  • 1/2 Jar Organic Salsa Verde
  • Nu-Salt (Salt free substitute)/ Pepper
  • 1 Tbsp. Balsamic Vinegar
  • Optional Condiments of choice: Hot Sauce, Crushed Red Pepper

Directions

  • Cook your desired protein with the crushed peanuts and 1 Tbsp. olive oil in a skillet on medium heat. 
  • In seperate skillet, add 1 Tbsp.  olive oil and  1Tbsp. Balsamic Vinegar with the onions, garlic, and Nu-Salt/pepper to taste. Cook for 5 minutes on medium heat. 
  • Remove from heat. Add tomatoes, cilantro, olives, protein choice, avocado slices and fresh squeezed lime juice. 
  • Heat tortillas in a pan or the oven and serve warm.
  • Place your desired protein in the center of the tortilla and add the mixture from the skillet on top. 
  • Have fun with your toppings of Tofutti Sour Cream, SoyaKaas cheese, salsa and scallions.
  • Enjoy!

Stuffed Sweet Potatoes

Last night I decided to cook up a few sweet potatoes that I purchased at the market this past weekend.  They were absolutely delicious and I will be making these again soon!  Although the weather is starting to get warmer, these sweet potatoes are just as tasty when eaten at room temperature or chilled in the fridge. 

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Ingredients

  • Sweet Potatoes
  • Dollop of Tofutti Dairy Free Sour Cream, topping
  • Dollop of Amy’s Organic Black Bean and Corn Salsa
  • 1/4 cup Bran Cracker Crumbs (Mashed high fiber cracker crumbs or Whole wheat bread crumbs)
  • Chives, diced
  • Nu-Salt and Pepper
  • 1 can Amy’s Organic Traditional Re-fried Beans
  • 2 Scallions, diced
  • SoyaKaas Gluten free/Dairy free Cheese, shredded
  • 1/2 Fresh Avocado, diced
  • 3 Tbsp. Lime Juice
  • Handfull of Pumpkin Seeds

Directions

  • Preheat oven to 325 degrees
  • Cook sweet potatoes in the oven or microwave until soft enough to hollow out the insides. Remove the inside “Orange” part of the potato and keep the skin and a portion of the inside to preserve the shape
  • In a bowl, combine 1 can re-fried beans, salsa, avocado, bran crumbs, lime juice, scallions, Nu-Salt and pepper; mix well.  Scoop this mixture into each potato skin. Top with SoyaKaas cheddar cheese shavings.
  • Place each stuffed potato on aluminum foil on a cooking sheet. Place into the oven for 20 minutes or until center is warm.
  • Top with a dollop of Tofutti sour cream and chives
  • For the final touch–sprinkle with pumpkin seeds and enjoy!

Avocado n’ Tomato Omelets

This one’s for you Aunt Val…my dear auntie just had foot surgery and when I called to check up on her, my Uncle Mike answered and said, “She’s doing great…I’m making her an avocado omelet”…which gave me a great idea—Avocado and Tomato Omelets…Yum!

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This meal cooks in minutes, and is a great option for a leisurely morning when you don’t have time for grocery shopping or heavy meal preparation.  Serve with gluten free toast and the daily newspaper for the ultimate breakfast experience.

Ingredients

  • 2 Large Eggs
  • 1/2 Roma Tomato, diced
  • 1/4 Fresh Avocado, sliced
  • SoyaKaas Gluten Free/Dairy Free Mozzarella Cheese
  • Nu-Salt and pepper, to taste
  • Dash of Dried Oregano
  • Olive Oil
  • Splash of Soy Milk
  • Splash of Balsamic Vinegar
  • 2 slices Gluten Free toast
  • Salsa, for topping

Directions

  • Heat olive oil in a large skillet; be sure to coat the entire surface over Medium heat
  • Add 2 beaten eggs, a splash of balsamic and a splash of soy milk to the hot skillet
  • Cover until egg mixture for 2 minutes
  • Add sliced avocado and diced tomatoes; cover again and lower heat to Low setting
  • Add dried oregano and Nu-Salt and pepper
  • Flip half of the mixture to form an omelet shape. Cover until desired consistency
  • Top with your favorite salsa
  • Enjoy!

Soup Burritos

Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

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Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!