With spring quickly approaching, lent in full swing and passover on it’s way, fish is being served in many homes this time of year. For some, getting kids to eat fish is an uphill battle. But when we take the pressure off of serving fish, it can be a great, fresh and healthy meal for kids and grownups alike. (more…)
Garden Fresh Pico de Gallo Ingredients: 3 medium tomatoes, diced 1 small onion, diced 2 large garlic cloves, minced small handful cilantro leaves, chopped (approximately 1/4 cup) 1/2 Jalapeno or…
Rainbow Slaw Ingredients: 3-4 C thinly sliced purple cabbage 1 C thinly sliced green cabbage 2 tbsp freshly squeezed orange juice 1 tbsp freshly squeezed lime juice sea salt to…
Garlic-Lime Crema Ingredients: 1/4 C creme fraiche (or sour cream) 1 lime, juiced (approximately 1 tbsp) 1 small clove of garlic, minced sea salt to taste Directions: Whisk together creme…
Grilled Scallions Ingredients: scallions Directions: Place clean scallions on a hot grill, turning occasionally until browned (approximately 2-4 minutes) Grilled Scallions can be served with the Fish Taco Bar meal
When feeding a crowd or just feeding my family, I often turn to this recipe for Roasted Garlic Lemon Chicken. The warmth of the garlic and the tang from the roasted lemon give this dish a punch you won’t find in many other roasted chicken dishes. (more…)
My kids have always claimed to not like hate broccoli. Yet, (and here’s a little glimpse into my food philosophy) I keep serving it. Much to my children’s chagrin, broccoli has continued to end up on their plate in one way-shape-or-form. Now, after all those times serving broccoli, one child can get down bits of the stem without gagging, and the other can eat the tops of the “trees” without keeling over, but we have in no way overcome their loathing of that delicious and nutritious, green vegetable.
So imagine my utter surprise when I created this Broccoli-Cauliflower Cheese Soup and, ready – they loved it. Yes, one actually loved it – the other, though he wouldn’t admit he loved it, licked his bowl clean. (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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I’ve got to tell you, over the last few weeks my kitchen has smelled heavenly! My boys and I have churned out lots of wholesome and delicious goodies, had many lovely conversations around the kitchen table about the benefits of whole grains, fruits & veggies, and enjoyed each others company over tall glasses of milk and warm treats straight from the oven. (more…)
Giveaway series continues this week with another decadently delicious, yet equally nutritious recipe. Last week my son chose to develop a recipe for Chocolate Cake. Adapting King Arthur Flour’s, Chocolate Zucchini Cake from their Whole Grain Baking cookbook was fun and rewarding when we discovered we could up the nutrition ante and the kids would STILL want to lick the spoon.
This week I let my other son choose the recipe. His choice? Brownies.
He didn’t have to ask me twice. (more…)