Pizza for breakfast? Why not! These Individual Prosciutto Breakfast Pizzas are a fun way to incorporate fresh ingredients into something the kids love and won’t expect in the morning. We make them with farm fresh eggs, ripe tomatoes and wholesome cheese. Want to make them even easier? Pre-bake the individual crusts and keep in the freezer for quick and easy mornings. (more…)
Lazy summer days are the perfect opportunity to make food fresh with our kids. This summer we’re going to share some of our favorite “Make-it-together” foods to help give you ideas to get your kids interested in, and making their own, fresh foods.
This week we have made something (nearly) everyone loves….BUTTER! Seriously, who doesn’t love creamy, sweet butter spread on freshly cooking corn on the cob, bread still warm from the oven, or spread onto freshly plucked radishes with a dusting of sea salt. (more…)
Mini food is fun food! Baked up in crispy, shredded potato crusts, and filled with fresh eggs, milk and organic spinach, these mini muffin tin creations turn healthy food into fun food for kids. Served warm or room temperature these little quiches make a delicious light meal, party appetizer, or a great addition to any lunchbox! (more…)
I’ve seen quite a few homemade Pop Tart recipes on the internet. They look delicious and fun, but for me they were still made with white flour, and well – I wanted to find a way to bring them even further Out of the Box. These homemade Pop Tarts are chock full of whole grain wheat, flax meal, and fresh fruit – Making them a win in both taste and nutrition. (more…)
We are back to summer here in Los Angeles this October weekend. Temperatures are rising into the 90′s, warm winds are blowing and we’re heading to the farmers market to pick up lots of fruit! Getting kids involved in the kitchen is a sure way to get them trying new foods. While our kids are little, we begin working to prepare them for life — we teach them strong study skills, the value of saving their allowance for a solid financial future, and help them learn early on the value of healthy foods so that (hopefully) they won’t try to survive on Cheetos and Diet Coke in their college dorm room. It may sound simple but we can start with something as easy and fun as Fruit Kebabs. Fruit Kebabs are simple way to allow kids to create their own healthy dish while giving them a fun activity. We lay out out a variety of fruit and skewers (or plastic coffee stirrers for younger children) and let them invent their own creations. Let’s get our kids creating in the kitchen!
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Credit for my children’s love of cornbread can be rightfully given to Mrs. Laura Ingalls Wilder. Yes, the author of the “Little House on the Prairie” series of books owns the right to my boys love of cornbread as well as other favorite pioneer dishes such as Baked Beans and Fresh Churned Butter (though I admit ours usually comes churned fresh from the Farmers Market or Whole Foods). If you haven’t read the series of books yet with your children, do. We actually loved listening to the books-on-cd in the car on the way to and from school. My kids were given joy and a sense of wonder from tales of pioneer adventure, and I was given the gift of quiet contentment from the back seat. A win-win! (more…)
It’s up for debate. Which are better, thick, spongy pancakes or thin, crisp pancakes. In our house, they both win. We love thick, spongy pancakes to soak up our rich berry syrup on a cold Sunday morning, but the day my family bought a crepe pan we were changed forever. The light, crisp texture of French crepes are a favorite pretty much any day of the week. I admit, I used to exclusively use crepe mix from a package. I thought there was no way I could duplicate that thin, barely there batter that baked up light and crisp on the griddle. But the pre-made mixture was expensive, hard to find and had very little nutritional value short of the eggs I whisked into the powder. It was time to break free of my crepe fear and give them a try. (more…)
Blueberry picking has been an annual summer tradition in my family for seven years now. As a Southern California native, berry picking was not an activity I grew up with. But fortunately for my kids, we were lucky enough to have the opportunity to move to Vancouver B.C. for a brief time when they were two. What a gift. While Blackberry bushes thickly lined the paths down to the sparkling sea, U-pick blueberry farms were only a short drive away – and we found ourselves taking that drive many times that summer. (more…)
School is officially out for summer, and berry picking is in full swing. With deep red strawberries, plump blueberries and vibrant blackberries already decorating U-pick farms and backyards across the country – it’s clear it’s summer and it’s berry season! (more…)
I admit, I had an entirely different post ready to publish this week. But when my friend Samantha from Good Life Organics posted a Beet Pancake recipe from Weelicious on my Facebook Page, I knew I had to change things up. Now, I already knew I liked to use beet “juice” as a food coloring, but Catherine McCord at Weelicious took it a step further – she pureed the entire beet and added it to recipes. I love this idea! The picture of her bright pink, beet pancakes instantly made me think “Valentines Day” so I used her idea of pureed beets, added them to my buttermilk pancake & waffle recipe, poured the batter onto the griddle in the shape of a heart and VOILA – Valentine Pancakes. I hope you and your special Valentine enjoy these on Tuesday and well…why not celebrate all year!
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