This week, in honor of Mother’s Day, Out of the Box Food is sharing a healthy and delicious snack for moms and kids alike (Ah, who are we kidding….everyone will love ‘em: dads, grandparents, friends, friends-of-friends, cousins of friends-of-friends…you get the gist)  These Rosemary-Garlic Almonds are delicious and nutritious and by starting with whole, raw almonds, we have control over the sodium in this wholesome snack.

Pair these freshly roasted almonds with a wedge of good cheese, sliced baguette and some fresh berries and you’ve got yourself a healthy, satisfying lunch.  Or even toss them into a fresh garden salad to up the protein and add a savory crunch.

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 Rosemary-Garlic Almonds

Special Equipment: baking sheets

Serves: makes 3 cups almonds

Time: 12 minutes

Ingredients:

3 Cups raw almonds

2-3 tbsp olive oil

2 garlic cloves, sliced

4 rosemary sprigs

sea salt

Directions:

1. Preheat oven to 350 degrees
2. Pour almonds onto a parchment lined rimmed baking sheet and drizzle with olive oil.
3. Remove leaves from 1 sprig of rosemary and sprinkle over almonds.
4. Scatter sliced garlic and remaining rosemary sprigs on almonds.
5. Sprinkle with sea salt
6. Roast 10 minutes or until golden and fragrant.

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Ah yes…I’m sure many of you are wondering who the winner of our French Kids Eat Everything BOOK GIVEAWAY is.  Drum roll please…..and the winner is Monique B.!  Congratulations!  Monique will be receiving her very own copy of Karen Le Billon’s, French Kids Eat Everything!  Until next week…

© 2012, kimgerber. All rights reserved.

If you’re anything like me, May is filled with end of school-year activities and projects…summer beckoning from only a short distance away.  I am honored and excited to share my biggest project of the month (well, heck…of the year) and if you’re in the Los Angeles area I invite you to bring your family and join us!

On May 19th, Jamie Oliver is holding his first ever Global Food Revolution Day and Out of the Box Food is proud to be a part of it.   All around the world, people are standing up for Real Food by hosting events, dinner parties, cooking classes…you name it, and all in the name of Real Food Education.  Here in Los Angeles, OutoftheBoxFood.com has partnered up with JenniferMcColm.com to host: Food Revolution Kids Day at the Calabasas Farmers Market.  Each purchased ticket will provide an opportunity for kids to gather fresh fruit and veggies from local farmers, learn about Real Food and how it’s grown, and participate in many kid-centric activities.  It’s a day for Los Angeles families to experience Old Town Calabasas and for kids to learn to love Real Food.  Bring your family Saturday May 19th 8:00am – 1:00pm!

Don’t live in Los Angeles?  Throw your own Food Revolution Day event!  No matter how large or small, by getting friends together over Real Food on May 19th, you’ll be taking a stand and saying to the world that Real Food is important.  If you decide to participate, let us know in the comments below and we’ll proudly share your efforts with our Twitter and Facebook community.

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There is still one more week to enter to win a copy of author Karen Le Billon’s fantastic book, French Kids Eat Everything.  Visit last week’s post: French Kids Eat Everything GIVEAWAY for your chance to win.  Until next week…

© 2012, kimgerber. All rights reserved.

We’re giving away a copy of French Kids Eat Everything!

Simply leave a comment at the bottom of this post and you’ll be entered to win your own copy of French Kids Eat Everything, an inspirational book filled with useful tips, tricks and philosophy to help get our kids on a healthy eating path.  TO ENTER:  Let us know which of the 10 French Food Rules you’d either like to implement in your house, how you’re already making that rule stick, or just pop on and to say Bonjour.  Want to earn EVEN MORE entries?  Here’s how:

Please note: You must make a separate comment for every ENTRY

• “Like” Out of the Box Food on our Facebook Page – 1 Entry
• “Like” author Karen Le Billon on her Facebook Page – 1 Entry
• “Pin” your favorite Out of the Box Food Recipe on Pinterest – 1 Entry
• Follow Out of the Box Food on Pinterest - 1 Entry
• Follow Out of the Box Food on Twitter - 1 Entry
• Follow Karen Le Billon on Twitter- 1 Entry
• Subscribe to Out of the Box Food (form on our sidebar)– 1 Entry
• Re-post this article on your Facebook Page – 1 Entry

That’s nine ways to enter and unlimited chances to win!!  The more you participate, the better your chances!  Don’t forget you must comment a separate time for every entry since each comment will be assigned a number for a chance to win.  Already “liked” us on our Facebook page or are a Subscriber?  That counts too…just let us know in the comment field.  Contest runs for two weeks and ends Saturday May 12, 2012 at 11:59 pm PST and winner will be selected by Random.org. Winner will be emailed and will have 48 hours to respond or a new winner will be drawn.  Contest open to residents of US or Canada only.

Bon Appetit!

© 2012, kimgerber. All rights reserved.

Imagine dropping your kids off at school, knowing that come lunch time, they would gather at a communal table set with China plates and kid-size cutlery and enjoy a meal such as, “Endive salad with Emmental and croutons, Alaskan hake with organic pan -fried potatoes, blue cheese, and plain yogurt, with Apricots in honey syrup” over the course of their mandatory minimum of 30 minutes at the table.  And like it.  Imagine.

Now, cut back to our reality here in the US.  We drop our kids off at school, knowing that come lunch time, they will stand in the hot lunch line for a good portion of their lunch break, returning to the tables with their tray laden with prepackaged items such as chicken nuggets, microwaved pizza (Back in November our congress officially classified 2 Tablespoons of tomato paste as a full serving of vegetables), prepackaged apple slices coated in preservative and chocolate (or in some cases root beer…yes root beer) flavored milk;  only to inhale what portion of their meal they can in the six minutes left before recess.  This is our reality.

To view my copy of Karen Le Billon’s newly released book, French Kids Eat Everything, one could mistake it for a aged treasure; studied and read over the course of decades.  Dog-eared and highlighted with abandon, it stands as a testament to the value of the material contained within it’s pages.  In the book, Karen describes in great detail the monumental gaps in reality between the French style of eating, and our American counterpart.  To the French, food is a pleasure, an experience of which one raised on drive-thru’s and frozen TV dinners can not relate.

So why might you ask was this book regarded as a necessary reference tool?  A go-to handbook for a mom raising her children in the hustle and bustle of Los Angeles?  Because it made sense.  It made me long for an community to raise my children in where a phone call to the district nutritionist requesting the removal of chocolate flavored milk was not met with resistance.  A school environment where a mom’s effort to promote a healthy program of fresh fruit to all students was not canceled after the first day when the children proved they would actually eat the fresh apples.  A community where good food matters.

In French Kids Eat Everything, Karen Le Billon describes Ten Rules for Happy, Healthy Eaters.

• “French Food Rule #1: Parents: You are in charge!  One of your most important jobs is to educate your children about food and to respectfully discipline their eating habits.”
• OOTBF’s perspective: For me, this translates to:  No, our kids will not “just” eat hot dogs and macaroni and cheese.  Sure, if they’re given the opportunity to choose, they’re going to tell us that’s all they’ll eat.  It is our job to know otherwise.
• “French Food Rule #2: Avoid Emotional Eating.  Food is not a pacifier, a distraction, a toy, a bribe, a reward, or a substitute for discipline.”
• OOTBF’s perspective:  How many times have we reached for the Goldfish crackers to keep a child busy while we try to get something accomplished?  Who hasn’t offered their kid an ice cream if they behave well at some point?  And here’s a good one:  Is there actually a pediatrician that doesn’t offer lollipops for a good visit?  Enough said.
• “French Food Rule #3: Parents schedule meals and menus.  Kids eat what adults eat: no substitutes and no short-order cooking”.
• OOTBF’s perspective:  What’s for dinner?  Well, the kids are having macaroni and cheese with cut up hot dogs at 5:00pm.  Then we’ll have roast chicken and potatoes with sauteed spinach after they’re in bed.  Sound familiar?
• “French Food Rule #4: Food is Social.  Eat family meals together at the table, with no distractions.”
• OOTBF’s perspective:  But my husband works late, we have piano lessons until 5:00pm and I just have SO much to do when we get home.  I know.  This is my life too.  The French have busy lives as well but they make eating together a priority and get it done.  Do they do this every meal of every day?  My guess is no, but they certainly make a commitment to do it often.  And no television in the dining area.
• “French Food Rule #5: Eat plants of all colors of the rainbow.  Don’t eat the same main dish more than once per week.”
• OOTBF’s perspective:  This rule is two fold.  Before reading this book, I used to make my children their sandwiches without lettuce, tomato or onion.  Why?  Because they didn’t “like” it.  I actually know better, but found myself falling into the trap of “kids don’t like vegetables”.  Now after reading French Kids Eat Everything, my children bring sandwiches to school with at least one vegetable (and avocado doesn’t count).  Whether or not they take it off at school is their business, but I decided it was my responsibility to give them the option to learn to love it.  As for the second part of this rule:  We are blessed with the internet.  There are more recipes out there then we can count, and there is no excuse not to give them a try.
• “French Food Rule #6: For Picky Eaters: You don’t have to like it, but you do have to taste it.”  For Fussy Eaters: “You don’t have to like it, but you do have to eat it.”
• OOTBF’s perspective:  For me this loops back around to French Food Rule #1: Parents are in Charge.  It is our duty to encourage our children to learn to love Real Food.  In fact, the lack of this rule in America is creating a society filled with diabetes, heart disease and other food related illnesses.  No one wants to raise their child to have a disease, and in my opinion this is probably the simplest way to help them live a healthy and happy life.
• “French Food Rule #7:   Limit snacks, ideally one per day (two maximum) and not within one hour of meals.  In between meals, it’s okay to feel hungry.  At meals, eat until you’re satisfied rather than full.”
• OOTBF’s perspective:  This is probably one of the most challenging French Food Rules for our society.  We are a culture of snack foods.  Heck, my website has numerous recipes for mid-meal snacks.  The trick, according to Karen, is to have these snacks at a designated time each day, and to make them a mini-meal of sorts.  In French Kids Eat Everything, their “snack” was called the gouter and consisted of an unprocessed, Real Food “dish”, not a handful of Goldfish crackers and a string cheese.  So does the snack need to be celery or kale?  No.  Some of the snacks listed in French Kids Eat Everything included baked apples, cucumbers and yogurt, avocados with a vinegarette and even crepes!
• “French Food Rule #8: Take your time, for both cooking and eating.  Slow food is happy food.”
• OOTBF’s perspective:  Pretty much says it all, right?  Now we just have to implement this into our lives.
• “French Food Rule #9: Eat mostly real, homemade food, and save treats for special occasions. Hint: Anything processed is not “real” food.”
• OOTBF’s perspective:  If you are reading Out of the Box Food, then you are already working on implementing this rule into your family life.  Real Food is good food.  Period.
• “French Food Rule #10: Eating is joyful, not stressful.  Treat the food rules as habits or routines rather tan strict regulations; it’s fine to relax them once in a while.”
• OOTBF’s perspective:  Everybody now…Whewww.  Yes, even good food rules need to be bent on occasion.  We are moms, dads, grandparents, friends, sisters, brothers and above all else, human.  We should do the best we can to use real ingredients, take our time with food, and create a positive food experience for our families.  If we truly do our best, we’ll get it done.  I believe in us.

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 Le plaisir de la table est de tous les ages, de toutes les conditions, de tous les pays et de tous les jours.

The pleasures of the table belong to all ages, all conditions, all countries, and to each and every day.

-Jean Anthelme Brillat-Savarin, The Physiology of Taste (1825)

via

French Kids Eat Everything, by Karen Le Billon

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Would you like to read, dog-ear, highlight and treasure your own copy of Karen Le Billon’s, French Kids Eat Everything?  Come back next week when we’ll offer a Free GIVEAWAY of her book to one lucky winner!  Until next week…

© 2012, kimgerber. All rights reserved.

In our last post we made a whole grain alternative to a classic french pastry, Gougères.  The reason I tackled these little light as air delicacies was to ultimately turn them into a fun and fresh alternative lunch box sandwich for kids.  I know I’ll break out the recipe again down the road and turn them into sweet treats, fun appetizers…the possibilities are endless, but this week they’re going to become the basis for our lunch box sandwiches.

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What kid doesn’t love “mini” food.  The supermarket is full of mini food catered to kids: mini hot dogs, mini packages of chips and cookies even mini carrots packaged with dip just for kids!  But fun, mini meals don’t need to just come in the form of unhealthy processed food .  We can make bitty sandwiches using these nutritious Gougères (which are so simple to make), natural fillings and fresh vegetables bringing simple Real Food nutrition and flavor to a kids’s favorite: the mini meal.

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Mini Gougères Lunch Box Sandwiches

Serves: 2 lunch boxes

Ingredients:

• 6 Whole Grain Cheese Gougères
• Uncured, natural turkey (we used Applegate Lemon Rosemary Turkey)
• 6 slices Gruyere cheese
• Red leaf lettuce or spinach
• 1/2 medium avocado
• Mustard, Olive Oil & Red Wine Vinegar, or both

Directions:

• Chiffonade the lettuce or spinach into thin strips.  Set aside.
• Slice avocado.  Set aside.
• Slice pre-baked Gougères in half horizontally.
• Spread mustard on bottom half or drizzle red wine vinegar & olive oil (depending on your or your child’s taste)
• Top with turkey, Gruyere, avocado and thinly sliced lettuce.
• Place top of Gougères back on sandwich and serve.

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Need more ideas for lunch box packing?  Check out our Healthy Lunch Box Ideas page for ideas, recipes and more.  Until next week…

© 2012, kimgerber. All rights reserved.

We are taking the week off to enjoy the Easter and the spring holiday with the family.  We hope you enjoy all that spring has to offer with your friends and family and come back next week when we’ll offer a fun lunch box meal using our Whole Grain Cheese Gougères.

© 2012, kimgerber. All rights reserved.

At a cooking class up in Sonoma, California a few weeks ago, I learned how to make a Pâte à Choux from chef and culinary instructor, Christa Resing-Colardo.  As she taught us how to create this versatile dough used for a number of pastries such as profiteroles, churros, eclairs, beignets and Gougères, my mind immediately began to churn.  Kids love anything “mini” and if enriched with whole grain flours, this dough could become the packaging for lunch box sandwiches, snacks, mini treats…the possibilities were endless.

The day I returned home from my Northern California getaway, I got to work in the kitchen.  Baking is tricky and requires a science I have not mastered, but I wanted to create something whole-grain that my kids would love.  After much experimentation I give you my savory take on a Pâte à Choux pastry: Whole Grain Cheese Gougères.

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Whole Grain Cheese Gougères

Adapted from Pâte à Choux recipe from Christa Resing-Colardo

Special Equipment: Pastry bag and tip attachment (or freezer bag with corner cut off), parchment paper, baking sheets

Serves: makes approximately 30 gougères

Ingredients:

• 1 cup water
• 1/2 cup butter (1 stick)
• 1 cup whole wheat pastry flour
• 1 tsp flax meal
• 1/8 tsp salt
• 4 eggs
• 1/2 cup shredded cheese (we used smoked swiss)
• 1 egg, beaten (for egg wash)

Directions:

• Preheat oven to 400 degrees.
• In a medium saucepan, bring water to a boil.
• Stir in butter and salt to melt.
• In a small bowl, whisk together flour and flax meal.
• When butter is melted, remove saucepan from heat, then add the flour mixture beating constantly with a wooden spoon  until mixture forms a ball.
• Return to heat and cook 2 minutes.
• Transfer dough ball to a stand mixer, and using paddle attachment, mix at low/medium until steam is no longer present (dough needs to be cool enough to not cook the eggs when added).  This step can also be done in the pot by stirring constantly with a wooden spoon if stand mixer is not available.
• Add eggs, one at a time, mixing (or stirring vigorously) until combined.
• Add cheese and mix until combined.  Dough is ready when a pinch of dough pulled apart between the thumb and forefinger appears “stringy”.
• Place dough in pastry bag fitted with tip.
• Pipe dough onto parchment lined baking sheet, twisting and pulling up to make point on top of gougères
• Brush each of the Gougères with the beaten egg.
• Bake in preheated oven for 20-25 minutes or until golden brown.
• Cool.

*Tip – Gougères can be made ahead and frozen for later use.  Cool completely after baking, then place in an airtight container or freezer bag.

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Next week we’ll turn these Gougères into mini lunch box meals your kids will love!  Until next week…

© 2012, kimgerber. All rights reserved.

Who doesn’t want new tools for the kitchen?  Each week at Out of the Box Food we offer new ideas and recipes to feed our families Real Food, but what if we don’t have the tools we need?  We want to make Homemade Fruit Roll ups but need baking sheets or want to give the Portabello Sliders recipe a try but need the grill pan?

This week I am combining a way to get what we want with a way to give back.   As an Ambassador for Jamie Oliver’s Food Foundation, I am working together with the Real Food Advocates to raise both funds and awareness for the many beneficial programs the Food Foundation provides such as the Big Rig Classroom, hands-on cooking curriculum and Real Food education for families.  So how can we get the kitchen tools we need AND support Real Food education?

From now until May 28th, Pampered Chef, a direct sales company providing cookware and kitchen tools, has partnered with the Real Food Advocate Team to donate up to 20% of our sales back to Jamie Oliver’s Food Foundation!  How can you help?  If you are looking for kitchen tools for yourself, or as a gift for a birthday, Mother Day, Wedding, Anniversary or housewarming then please shop and place orders through our Real Food Advocates/Pampered Chef link.  Here’s what to do:

• Click this link for our Real Food Advocates/Pampered Chef Event
• Enter “Jamie Oliver Foundation” under Option 1
• Click on the link and start shopping!

Need another reason to shop Pampered Chef to support Jamie Oliver’s Food Foundation?

You’ll receive  a 1 1/2 cup Square Leakproof Glass Container FREE with any purchase of $60 or more or you may choose ANY ONE Leakproof Glass Container free with any purchase of $100 or more!

PLEASE NOTE: To have purchase shipped directly to you, please choose the Direct Ship option at check out.

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Is your kitchen fully stocked but you’d still like to support our Real Food education fundraising efforts?  Tax-deductible donations are always appreciated on our Direct Donation Link.  Thank you so much for your continued support of Out of the Box Food, Jamie Oliver’s Food Foundation and Real Food for our families.  We are making a difference one step at a time.  Until next week…

© 2012, kimgerber. All rights reserved.

What kid doesn’t love jello?  It’s chilled, wiggly texture make it a fun treat for kids of all ages.  But packaged jello contains a litany of artificial colors and ingredients, making it not only unhealthy, but a bit frightening as well.

This week we’ve taken jello out of the past and brought it front and center to 2012 – a time of Real Food for real families. This jello is made with all natural, fresh squeezed juice and then chilled in the fruits original skin, making it wholesome and fun!

Curious about the difference in the ingredient list between packaged jello and Out of the Box Food’s Fresh Squeezed Jello Wedges?  To begin with, the boxed mix contains two suspected carcinogenic ingredients and another ingredient that is linked to hyperactivity and ADHD.  The Fresh Squeezed Jello Wedges contain real fruit juice, gelatin and honey.  Period.  I invite you to click on the links below to learn more.

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THE COMPARISON: JELL-O brand Orange Jello vs. Out of the Box Food’s Fresh Squeezed Jello Wedges

(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)

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JELL-O Brand Orange Jello

Ingredients:

• sugar
• gelatin
• adipic acid* (for tartness)

Contains less than 2% of:

• natural & artificial flavor*
• disodium phosphate* and sodium citrate* (control acidity)
• fumaric acid* (for tartness)
• yellow 6*
• red 40*
• BHA (preservative)*

**All listed product ingredients are taken from product’s package label.  Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package for the most current information.

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 Fresh Squeezed Jello Wedges

Ingredients:

• 4 medium/large oranges
• 1 C boiling water
• 2 packets (1/2 oz) gelatin
• 2 tsp honey

Directions:

• Cut oranges in half.  Press orange halves onto a juicer to remove juice, leaving shells intact.
• Measure out 1 C orange juice and pour into medium bowl.
• Sprinkle gelatin over juice and set aside (1-2 minutes).
• Add honey to 1 C boiling water.  Stir to disolve.
• Pour honey sweetened boiling water over juice and whisk to combine.
• Lay orange halves in a flat glass dish.  If orange halves don’t lie flat, trim end being careful not to cut through the orange skin.
• Pour orange liquid into each orange half; nearly filling to top.
• Place dish in refrigerator and chill until set.
• To serve, cut each orange half in half to create wedges.

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Making all natural jello takes the same amount of time as tearing open a box and mixing with hot water.  Short on time?  Skip the “wedge” presentation and simply purchase fresh squeezed orange juice and make in a glass dish.  It’s quick and easy with all the flavor, and none of the harmful chemicals.  Until next week…

© 2012, kimgerber. All rights reserved.

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.

So how do we get kids to try something they’re convinced they despise?  Let them think it’s their idea.  In my experience the best way to get kids to try new foods is to put them in charge of it – let them be their own chef.  One of my go-to tricks is setting up “bar” style whenever I want the kids to try something new.  By putting out an assortment of bowls full of fresh ingredients (and maybe a little encouragement to pick two-three new things), kids can create their own masterpieces and learn to love new fresh ingredients.

This Fish Taco Bar makes mealtime fun for the whole family.  Grilled, citrus sweetened fish, charred corn tortillas, colorful slaw and and assortment of other fresh ingredients give kids anything but an excuse to not like fish.

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Fish Taco Bar

Serves 4-6

Ingredients:

• Citrus Grilled Tilapia
• Corn tortillas
• Rainbow Slaw
• Garlic-Lime Crema
• Garden Fresh Pico de Gallo
• “Zuc”amole (or sliced avocado)
• lime wedges
• cilantro
• sliced radish
• Grilled Scallions

To Serve:

• Grill Tortillas just until browned in spots and still soft.  Keep warm.
• Lay out all ingredients “bar style” on the counter or table.
• Let kids create!

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Citrus Grilled Tilapia

Ingredients:

• 2 lbs Tilapia
• 1 1/2 large oranges, juiced
• 2 limes, juiced
• 2 tbsp olive oil
• 1 small handful cilantro, roughly chopped
• sea salt

Directions:

• Rinse fish and pat dry.
• In a small bowl, whisk together orange juice, lime juice and olive oil.  Add cilantro.
• Place fish in a shallow glass dish.  Pour marinade over fish.  Let sit for 30 minutes.
• Remove fish from marinade and sprinkle with sea salt.
• Grill fish in grill pan or on BBQ lined with foil

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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 taste

Directions:

1. In a large bowl, toss together cabbage, orange juice and lime juice.
2. Sprinkle with sea salt.  Set aside.

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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 Serrano chile, finely diced (optional)
• 1 lime, juiced
• sea salt to taste

Directions:

1. In a medium/large bowl, gently mix together tomato, onion, garlic, cilantro and jalapeno (if using).
2. Add lime juice and salt.  Toss gently to mix.
3. Adjust seasonings with more lime and sea salt if needed.

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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:

1. Whisk together creme fraiche, lime juice and garlic.
2. Season with sea salt.

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Grilled Scallions

Ingredients:

• scallions

Directions:

• Place clean scallions on a hot grill, turning occasionally until browned (approximately 2-4 minutes)

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“Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime”—Author unknown …

Or a new version for today’s children…

“Give a child a meal; you have fed him for today.  Teach a child to choose real food; and you have nourished him for a lifetime.”  Until next week…

© 2012, kimgerber. All rights reserved.