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!!!

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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More Snacks…

Just in time for the holiday weekend, my On-The-Go Snack List continues…

I’m sure many of you are planning on hitting the road for the upcoming 4th of July holiday weekend, so I thought I’d share some more of my snack ideas with you…many of them are quick and easy to prepare and can be stored in a Ziploc bag or Tupperware.

This time around I’ve categorized your munchies into what you’re taste buds are craving…You can indulge in these tasty, easy-to-prep finger foods guilt-free!

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Crunchy

  • Rye crackers with mashed avocado and lemon juice
  • Whole wheat cracker spread with nut butter, drizzled with honey and topped with sliced strawberries
  • Air-Popped Popcorn (make your own healthy variety)
  • Apple slices drizzled with Agave Nectar
  • Frozen Grapes
  • Crudites of veggies and your choice of dip (Hummus, Tabouli, Vinaigrette, Balsamic Dressing and Olive Oil)
  • Celery and Nut Butter
  • Whole Grain toast with hummus
  • Toasted nuts sprinkled with stevia and cinnamon

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Sweet

  • Wheat grass
  • Dried fruit
  • Greek yogurt and ripe fruit
  • Dried fruit and nuts (Try pairing together different options such as pistachios with dried mango, macadamia nuts with dried cherries, peanuts with dried apricots, hazelnuts with dried pears or cashews with dried cranberries)
  • Sprouted date bread with all natural jam
  • Frozen Greek yogurt (Make Your Own)
  • 1 Banana rolled in cocoa powder and drizzled with honey
  • Porridge (Maple syrup, cinnamon, soy milk, bananas mixed with your choice of left-over grains)
  • Smoothies (Carob powder, Greek yogurt, ice, fruit, soy milk, etc.)
  • Fruit ‘Ice Cream’ (Peel a banana, freeze and blend in a food processor along with nuts and berries.
  • Roasted Sweet Veggies drizzled with cinnamon and agave nectar (Experiment with root veggies such as yams, sweet potatoes, squashes such as acorn, butternut or kabocha and cut into chunks or ‘fries’, then sprinkle with cinnamon and drizzle with agave nectar; bake until crispy).
  • Organic Dark Chocolate Chips or Carob Chips

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Salty

  • Olives
  • Pickles, Pickled Beets, Pickled Tomatoes
  • Hummus, Tabouli
  • Organic Turkey slices wrapped around sliced avocado and tomato
  • Sardines and Oysters
  • Steamed veggies with your choice of Shoyu, Tamari, Miso or Umemboshi Vinegar
  • Miso Soup with whole wheat crackers
  • Sea Vegetables added to any dish
  • Whole Grain Tortilla chips dipped into homemade salsa/guacamole
  • Sprouted Cheese Melt (Toast sprouted bread and top with a slice of cheese; broil until cheese is melted and top with a slice of tomato).
  • Sauerkraut
  • Whole Wheat Pitas with Parmesan (Sprinkle Galaxy Vegan Parmesan Cheese over a whole wheat pita; broil until cheese turns brown and cut into squares.
  • Fresh Lime or Lemon Juice added to your beverages
  • Vinegar and Lemon/Lime Juice mixed into marinades and dressings
  • Salted Edamame
  • Organic Cheese

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Creamy

  • Smoothies
  • Greek Yogurt
  • Avocados
  • Homemade Rice Pudding
  • Baba Ghanoush/ Hummus Spreads
  • Pureed Soups
  • Cottage Cheese with whole grain crackers and fruit
  • Homemade Pudding (Made with Silken Tofu, Avocado or Mashed Banana)
  • Mashed Sweet Potatoes/Yams
  • Coconut Milk

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Don’t forget to enter for your chance to win my Big S Farms Give-A-Way.  Send me a comment for your change at 1 of 4 great prizes.  The deadline is Monday, July the 6th.

Good Luck!

Have a Happy 4th of July Weekend!