Amy's Brand Healthy Frozen Kids Meals

So, we were all just at our local natural foods store over the weekend (which admittedly happens to be a little fringe-elementish) and my husband was glaring at the frozen foods section in a an almost snore-like trance (he tends to zone out when it comes to food purchases) when all of a sudden he gleefully exclaimed “Look! Healthy Frozen Kids Meals!” I immediately thought, Oh no, he is just getting our son’s hopes up and surely whatever it was he spotted couldn’t possibly be healthy---especially if it was marketed to kids (remember, not everything in the natural foods stores is healthy!) but, I was wrong and he was right. Amy’s brand now makes frozen kids meals. We got the Baked Ziti, which came with broccoli and an apple dessert---I added more frozen broccoli to my son’s meal (see photo above) but other than that I really did just heat and serve. The blissful convenience of it all got me to thinking, what have I been missing all these years….

Slow Cooker Black Bean Chili

I’m loving my slow cooker lately. If I can organize myself early enough in the mid-morning to get everything into the pot then the meal cooks while I’m out and about. This black bean recipe is one of my family’s new favorites! It’s very rich tasting but still super healthy. To round out the meal, you can pick up a rotisserie chicken and add to the chili along with a simple side salad.



Slow Cooker Black Bean Chili

Serves: 6

1 medium-size Spanish onion, chopped
1 medium-size red bell pepper, chopped
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, minced
2 teaspoons ground cumin
1 14-ounce package dried black beans
1 tablespoon olive oil
1 tablespoon chopped and deseeded canned chipotle chiles in adobo sauce (available in the ethnic section of your supermarket)
1 square dark baker’s chocolate
6 cups organic vegetable broth (such as Imagine brand)
2 tablespoons fresh lime juice
2 teaspoons salt

Toppings: sour cream, lime wedges, chopped cilantro, chopped fresh tomatoes

1.Place all ingredients in a 5 or 6 quart slow cooker. Cover with a lid, set temperature to high and cook for 5 hours. Serve with a dollop of sour cream, extra lime wedges, chopped cilantro and chopped fresh tomatoes.

Cinnamon Apple Pie Pancakes

Who says pancakes can’t be healthy? These almost flourless pancakes are super rich in those good for you omega-3 essential fats and fiber that pretty much all kids need to eat more of. Even better, they can be made in minutes AND they keep the kids filled up for hours (thank you fiber!) You’ll have to double the recipe if you have more than one child—--or if you want some yourself =)

Oh, and Blake just went to Disney’s Animal Kingdom yesterday and thus the sporty (and sort of ridiculous) black Mickey Mouse plate in the photo above.



Cinnamon Apple Pie Pancakes

Serves: 1

•1 tart apple, finely chopped
•Cinnamon, to taste
•1/4 cup chopped walnuts (or pecans)
•1 organic omega-3 egg, lightly beaten
•1/4 cup plain unsweetened soymilk (such as Silk)
•2 tablespoons water
•1/4 teaspoon pure vanilla extract
•2 tablespoons ground flaxseeds (such as Barlean’s)
•2 tablespoons wheat germ
•2 tablespoons white whole wheat flour (or whole wheat pastry flour)
•Pinch of salt
•1 teaspoon organic butter

1.Place chopped apples in a microwave-safe bowl. Sprinkle with cinnamon to taste. Microwave on high for 2 minutes. Stir in walnuts. Set aside to cool.

2.In a small bowl, whisk the egg, soymilk, water and vanilla extract together. Add the flaxseeds, wheat germ, flour and a pinch of salt. Sprinkle in a little cinnamon. Mix to combine.

3.Melt butter in a medium non-stick skillet over medium-high heat. Ladle out 1/3 of the batter and cook about 1 minute, or until edges easily lift. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter (you should end up with 3 pancakes.) Serve pancakes with apple-walnut topping.

My New Favorite Kid-Friendly Express Lane Muesli Breakfast

My son is now crazy for Familia brand Swiss Muesli, which means I’m lovin it too! The cereal has completely 100% understandable and recognizable wholesome ingredients (nothing funky or far out) including: oat flakes, apple flakes, whole-meal flour (wheat, rye, barley), sugar, wheat flakes, raisins, roasted almonds, and wheat germ crispies (made with wheat germ, honey, pear concentrate and cinnamon) The easiest epxress lane breakfast ever is get a small bowl and fill it with plain, unsweetened yogurt (sprinkle with a little cinnamon and mix in a teaspoon of raw honey), top it off with some Swiss Mueli, a tablespoon of ground flaxseeds (such as Barlean’s Forti-Flax), chopped nuts and fresh berries. Yum’s the word!

Quick Lunch for Mom & Dad---Avocodo, Hearts of Palm and Tuna Salad with Tomato Vinaigrette

My husband is still on his 1-week "go-nowhere” vacation so we’ve been eating out a lot and I haven’t been in the kitchen much. Today we were out all morning and came back for a quick bite before leaving for Costco and miscellaneous errands. I was rummaging around our pantry and managed to pull off a beyond easy and super tasty lunch based around a simple “no lettuce” salad. Augment the salad with some toasted sprouted whole grain bread dipped in flax oil and shaved Parmesan cheese.


Avocado, Hearts of Palm and Tuna Salad with Tomato Vinaigrette
Serves: 2

1/4 cup sundried tomatoes, packed in extra virgin olive oil
1/4 cup flax oil (I recommend Barlean’s brand)
3 tablespoons balsamic vinegar
2 cloves garlic, chopped
1 teaspoon Dijon mustard
1 small can (6 ounces) albacore tuna, packed in water
1 avocado, chopped
1 jar (12 ounces) hearts of palm, chopped
Salt, to taste
Freshly ground black pepper, to taste

1.Place sundried tomatoes, flax oil, balsamic vinegar, garlic and Dijon mustard in a blender. Process until smooth and creamy.

2.Add remaining ingredients in a medium-sized bowl. Mix ingredients together. Drizzle vinaigrette on top. Serve.

Easy Vegetable Beef Stew

This effortless one-dish meal is hearty and healthy and best of all, the kids will actually eat it! It’s loaded with veggies and brimming with flavor---but again, it’s nothing so overdone in the flavor department that you’ll need to make another dish for the munchkins. I just made it tonight with less than 20 minutes of prep time. If the 1 cup of wine called for in the recipe is concerning, you should know the alcohol will cook out (you could simmer the soup for 10 extra minutes if you like) However, feel free to skip the wine completely and just substitute 1 cup vegetable broth.


Easy Vegetable Beef and Mushroom Stew

Serves: 4

1 tablespoon extra virgin olive oil
1 large onion, chopped
1 1/2 pounds lean beef stew meat, trimmed of all fat and cut into 1-inch cubes
3 tablespoons white whole wheat flour
Salt, to taste
White pepper, to taste
1 pound fresh button mushrooms (sliced)
1 cup dry white wine (Chardonnay)
1 1/2 cups organic vegetable broth (such as Pacific Natural Foods brand)
1/2 cup orange juice, divided
2 teaspoons dried basil
4 garlic cloves, crushed
1 (15-ounce) can diced tomatoes
1 1/2 cups thawed-frozen petite peas
1 cup thawed frozen corn kernels

1.Heat extra virgin olive oil in a large saucepan over medium-high. Add onion and beef and sauté for 5-8 minutes, or until onions are soft. Sprinkle the flour, salt and pepper over the beef mixture and cook 1 minute, stirring constantly.

2.Add mushrooms, wine, vegetable broth, half of the orange juice, basil, garlic cloves and tomatoes. Bring to a boil.

3.Reduce heat and simmer for 20 minutes. Add thawed-frozen peas and corn and remaining half of orange juice, Simmer an additional 5 minutes. Let cool 10-15 minutes before serving.

Pre Wall-e Movie Meal---Grilled Cheese (on Sprouted Whole Grain Bread)

My husband is on a 1-week "go nowhere" vacation so I'm not doing as much cooking this week as normal. We're just now getting ready to take our son to a movie (Wall-e) and so I was quickly trying to feed the little guy a substantial enough snack that he won't want the candy or other trashy theatre treats. First thing I thought of was grilled cheese! I always use organic low-fat cheese and sprouted whole grain bread. Choosing a healthy 100% whole grain bread is a must. My favorite brand of bread is made by Ezekiel 4:9 (see photo above). You can find this bread in the refrigerated section of natural foods stores and many mainstream grocery stores now carry it too. Unlike regular bread, sprouted bread contains no flour. These whole grain breads are more nutritionally superior to even the breads made with 100% whole wheat flour because during the sprouting process the vitamins, minerals and availability of protein within the whole grain all increase substantially. Of course sprouted whole grain foods contain a lot of fiber too, and most kids these days could benefit from more fiber. Also, because sprouts are living, growing food sources, they have a rich supply of enzymes which makes them easily assimilated by those little growing bodies. But I know taste rules when it comes to whether or not your kids will actually eat the healthy foods you serve---don’t worry, these breads still taste delicious. They are simply more nutritious =)

Almond-Flax Pancakes with Blueberries

These are "weekend morning" pancakes the kids will love. I especially love them because they fill the little guy up for hours, which means I don't have to make him a snack every 15 minutes on a Sunday morning.

Almond-Flax Pancakes with Blueberries

Serves: 2

2 omega-3 rich eggs
1/4 cup low fat plain yogurt or kefir
1/2 cup water
1/4 teaspoon pure almond extract
1/4 cup plus 2 tablespoons ground flaxseeds (I especially love Barlean's "Forti-Flax")
1/4 cup wheat germ
2 tablespoons white whole wheat flour
1/4 teaspoon baking powder
Dash of salt
Fresh or thawed-frozen blueberries (raspberries will also work)
1/4 cup shaved almonds
1 tablespoon pure maple syrup

1. In a small bowl, beat the eggs and then slowly add the yogurt, water and almond extract. In another bowl, mix together the flaxseeds, wheat germ, flour, baking powder and salt. Add the wet ingredients to the dry ingredients and mix well.

2. Spray a nonstick medium skillet with canola oil cooking spray. Heat skillet over medium-high heat. Pour about 1/4 cup of batter per pancake and cook until bubbles begin to form; flip and brown the other side. Serve warm with blueberries, almonds and a drizzle of pure maple syrup.

Lemon-Peach Pie Smoothie

Shhhh....this cool and creamy summertime treat contains tofu. I seriously wouldn't tell the kids though, especially the ones that aren't yours. It's super simple to make and way yummy to eat.

Lemon-Peach Pie Smoothie

1 1/2 cups frozen peaches
1 cup silken tofu
1/2 cup low fatplain yogurt or kefir
1/2 teaspoon pure lemon extract
1 tablespoon plus 1 teaspoon raw honey

Place all ingredients in a blender and process until smooth and creamy. Serve at once.

Ivy on Lifetime Television's "The Balancing Act"

I'm super excited that I'll start tapings next week for a 10-week "Lifestyle Makeover" Program to be aired nationally on Lifetime Television's The Balancing Act (www.thebalancingact.com) The "Lifestyle Makeover" Program is geared towards time-crunched moms and will feature plenty of tips including nutrition, exercise, cooking, etc. Here's a quick link to watch for a short nutrition segment I did that aired a few weeks ago:

http://thebalancingact.com/show_segment.php?id=192

More to come! Stay tuned....

Classic Vegetable and Herb Gratin

This French inspired classic is practically a meal in and of itself. It's also perfect as a side dish at your next BBQ. Just throw some corn on the cob along with fish, shrimp skewers or chicken on the grill, serve the gratin on the side and some berries and fresh whipped cream (spiked with a bit of Grand Marnier for the adults) for dessert and you're all set.

Although basil is the typical herb of choice for gratins, I didn't have any on hand and I wasn't about to drag Blake to the store again, so I substituted tarragon and was pleasantly surprised with the anise-y flavor it delivered. Actually, I originally thought I’d just use the tarragon for the time being and go ahead and write basil in the recipe, but I’ve definitely decided against that. The tarragon makes the dish.

And okay, okay, I realize the thought of making the 8-step gratin might seem domestic drudgery-ish, but really, most of the “steps” just involve letting the veggies sit (so the liquid drains off) and layering. It’s really not a labor intensive dish at all. And…. if you, like me, have experimented numerous times with gratin recipes only to have them end in a watery disappointment, this one is the exception. If you take the time to follow the steps carefully you’ll be richly rewarded with a truly exceptional gratin everyone in the family will love.


Classic Vegetable and Herb Gratin

Serves: 6


5 tablespoons extra virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch thick slices
1 pound yellow summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices
2 teaspoons salt, divided
4 large ripe tomatoes, sliced 1/4 inch thick
2 Spanish onions, halved lengthwise and thinly sliced
3/4 teaspoon freshly ground black pepper
6 medium cloves garlic, minced, divided in half
2 tablespoons minced fresh tarragon, divided
2 slices sprouted whole grain bread (such as Ezekiel 4:9), torn into pieces
1 cup grated Parmesan cheese

1.Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray a 13 x 9-inch baking dish with extra virgin olive oil cooking spray. Set aside.

2.Place zucchini and squash slices in a large bowl. Toss vegetables with 1 teaspoon salt. Transfer vegetables to a colander set over a large bowl and let stand for about 45 minutes, or until vegetables release a little more than 2 tablespoons of liquid. Arrange vegetable slices on triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

3.Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let sit 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

4.Meanwhile, heat 1 tablespoon extra virgin olive oil in a large non-stick skillet over medium heat. Add onions, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened, about 20 minutes. Set onions aside.

5.Combine half of the garlic, 2 tablespoons extra virgin olive oil, remaining 1/2 teaspoon pepper, and 1 tablespoon chopped tarragon in a medium bowl.

6.Place zucchini and summer squash in a large bowl. Toss with half of the garlic-tarragon mixture. Arrange zucchini and squash on the bottom of the prepared baking dish. Arrange onions in an even layer over the squash. Slightly overlap tomato slices in a single layer on top of the onions. Spoon the remaining garlic-tarragon mixture evenly over the tomatoes. Bake, uncovered, for 40 to 45 minutes.

7.Meanwhile, place bread in a food processor and pulse into fine crumbs. Add the remaining 2 tablespoons extra virgin olive oil, remaining half of the garlic, remaining tablespoon of tarragon and salt to taste. Set crumb topping aside.

8.Remove baking dish from the oven and increase heat to 450 degrees. Sprinkle bread crumb topping evenly on top of tomatoes. Bake gratin about 10 minutes, or until crumb topping is golden brown. Remove baking dish from the oven, carefully drain any excess liquid into the sink (there shouldn’t be much), and let sit for 15 minutes. Serve at room temperature.

Summery Beach Pasta, Corn and Vegetable Salad with Sundried Tomato Vinaigrette

To me this dish epitomizes summer. Yeah, it's a little messier than the beach snack I mentioned yesterday (Trio Bars) and this version didn't actually make it to the beach (we all ate it up before I could pack it!), but I'm definitely packing it next time. It's a one-dish whole foods meal ideal for the beach and pefect for the whole family. You can consider adding chopped hardboiled eggs or rotisserie chicken if you want a heartier meal. And, if you really are taking it to the beach, mom and dad, you might want to consider packing some chilled Chardonnay (you can buy plastic wine glasses but really, the wine just doesn't taste the same, so I suggest you pack your own wine glasses from home.) The kids can have orange juice spritzers. I’m not a fan of giving juice to the kids and my son usually just gets straight up water, but sometimes I’ll mix 1/4 cup orange juice with 3/4 cup water.

Summery Beach Pasta, Corn and Vegetable Salad with
Sundried Tomato Vinaigrette

Serves: 6-8


Sundried Tomato Vinaigrette:
1/4 cup sundried tomatoes, packed in extra virgin olive oil
3 tablespoons water
4 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
2 tablespoons flax oil (we recommend Barlean’s brand)
1 tablespoon balsamic vinegar

1. Place all of the above ingredients in a blender; process until smooth and creamy. Set aside. (Note: vinaigrette can be prepared up to 2 days in advance and stored in an air tight container in the refrigerator)


Pasta, Corn and Vegetable Salad:
10 ounces dry whole wheat bow-tie pasta
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
3 cups grated carrots (look for grated bagged carrots to save time)
1 large yellow pepper, chopped
1/4 cup finely chopped red onion
2 cups frozen corn kernels, thawed
1 pint grape tomatoes, cut in half along the equator
1/2 cup grated Asiago cheese
3/4 cup chopped walnuts
1/4 cup chopped basil
Salt, to taste
Freshly ground black pepper, to taste

1.Cook pasta according to package directions. Drain pasta in a colander. Set aside.

2.In a large heavy sauce pan, heat the extra virgin olive oil over medium-high heat; add garlic and sauté 30 seconds. Add carrots and cook 2-3 minutes, until carrots are just slightly soft.

3.Transfer carrots to a large serving bowl. Add the yellow pepper, red onion, corn, tomatoes, cheese, walnuts and basil. Gently toss the pasta and vegetables. Pour the vinaigrette over the pasta and gently toss to coat. Season with salt and pepper. Serve at room temperature.

"Mrs. May's" Perfect Beach Snack

We went to the beach yesterday afternoon with our neighbor, Beth, and her 2 kids (of course it rained). Anyway, any mom knows you can't go with a bunch of kids to the beach without taking food. It's messy enough going to the beach as is though, so why make things even messier by packing a bunch of messy snacks? Sure, it might be super easy to pack a bag of junky chips or a sugar-laden granola bar that has the nutritional equivalent of a candy bar, but that wouldn't be optimal for the kids.

My new favorite non-messy and very nutritious beach snack find can be bought in bulk at Costco and the kids love it! The snacks are called Trio (because they contain nuts + seeds + fruit) and made by Mrs. May’s (www.mrsmays.com). These vegan, zero trans fat, no additives, no preservatives, no gluten, no wheat and no dairy bars come in several flavors and the ingredients are as pure and natural as they come. Here’s the ingredients for the blueberry bar: cashews, almonds, pistachios, blueberries, sesame seeds, sunflower seeds, pumpkin seeds, dates, raisins, rice malt, natural flavors, cane juice, sea salt.

Baked Butternut Squash-a-roni and Cheese

By now most of us are familiar with the popular cookbooks for kids that demonstrate just how easy it is to hide pureed veggies in your gullible child’s food. We’ll guess what? It’s not just the kids who need to eat their veggies! The whole family could benefit from some added veggie puree. This dish combines the fineness of classic baked mac-n-cheese with some major nutritional bang, thanks to the addition of pureed butternut squash and white soybeans. It’s considerably lower in saturated fat than your typical mac-n-cheese recipe plus it’s loaded with fiber, antioxidants, and phytochemicals, delivering spoonful after spoonful of pure indulgence sans the guilt. Get your kids in on the act and let them do the pureeing (see step 3 below and photo above.)


Baked Butternut Squash-a-roni and Cheese

Serves: 8

3 slices sprouted whole grain bread, quartered
3 tablespoons extra virgin olive oil, divided
2 tablespoons organic butter, divided
3/4 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon salt, plus more to taste
1 pound uncooked whole wheat elbow macaroni
1 package (12 ounces) frozen butternut squash, thawed
1 can (14.5 ounces) white soybeans, rinsed and drained
2 tablespoons Neufatchel cream cheese
2 medium garlic cloves, minced
1/8 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons white whole wheat flour
1 1/2 cups organic 2% low-fat milk
2 cups organic low-fat shredded cheddar cheese


1.Preheat oven to 300 degrees. Place bread pieces, 1 tablespoon extra virgin olive oil and 1 tablespoon melted butter in a food processor and pulse bread into coarse crumbs. Spread crumbs out over a rimmed baking sheet. Bake crumbs for 18 minutes, or until golden and dry. Let crumbs cool, then toss with the parsley and 1/4 cup of Parmesan cheese. Season with salt to taste. Set aside. Raise oven temperature to 400 degrees.

2.Cook macaroni according to package directions. Drain the pasta and leave it in a colander. Set aside.

3.In a food processor, combine the thawed butternut squash, white soybeans and cream cheese. Process until smooth and creamy. Set aside.

4.In a large heavy saucepan, heat the remaining 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter over medium-high. Stir in the garlic, cayenne pepper and paprika, cook about 30 seconds. Whisk in the flour and cook, stirring constantly, for about 1 minute. Slowly whisk in the milk, bring liquid to a simmer and cook for 2 minutes. Gradually whisk in the butternut squash puree. Cook for 2-3 minutes, stirring constantly, until sauce is heated through. Gradually add the cheddar cheese and remaining 1/2 cup Parmesan. Continue stirring until cheese is completely melted and sauce is smooth. Mix in the drained pasta. Season with the measured salt, plus more to taste.

5.Pour macaroni and sauce mixture into a 13 x 9-inch baking dish. Sprinkle with crumb topping. Bake at 400 degrees for 15 minutes. Serve warm.

Bringing Back the Peanut Butter Suckers

My son is always hungry. Seriously, I often feel it is absolutely impossible to fill the boy up. He takes after me as I was a highly active eating and moving machine (it's pay back time I suppose). I drove my own mother berserk because she was constantly in the kitchen making snacks. Like me, my mom tried to feed me healthy foods and she didn't like me to eat a lot of sweets (anything that made me more active was definitely not desirable!) Just the other day I remembered the brilliant (+ filling, easy and very nutritious) snack my mom would feed me---she called it a "Peanut Butter Sucker" and it consisted of nothing more than a big tablespoon of peanut butter on a spoon. I thought it was the greatest thing ever and apparantly my son does too (see smiling boy in photo above!) Be sure to only buy all-natural peanut butter though! Read the ingredients and avoid those with hydrogenated or partially hydrogenated oils.

The Ultimate 4th of July Watermelon Salad

Ok, everyone can agree watermelon is a must-include 4th of July food. I have about 2 seconds to enter this as I am way late for the BBQ at my sister-in-law's (plus Blake has been counting down the minutes ever since he woke up at 6 am and I can't take another reminder from him of how little time I have left before we MUST leave) Anyway, the watermelon salad is outrageous. True, the kids probably won't like it, but just serve them cut watermelon cubes straight up. They don't need anything fancy or elaborate---the fireworks will be more than enough excitement for them.



4th of July Watermelon, Feta and Pecan Salad

Serves: 6-8


3/4 cup chopped pecans
1 teaspoon extra virgin olive oil
Salt, to taste
7 cups cubed watermelon, chilled
6 ounces crumbled low-fat feta cheese
1/2 cup chopped fresh mint
Freshly ground black pepper, to taste
2 teaspoons raw honey
2 tablespoons flax oil (we recommend Barlean’s brand)
1 tablespoon lemon juice


1.Preheat oven to 350 degrees. Toss pecans in the extra virgin olive oil. Sprinkle with salt. Bake pecans for 5 minutes. Set aside to cool.

2.Place watermelon, feta, and mint in a large serving bowl. Season with salt and pepper to taste.

3.In a small bowl, whisk together honey, flax oil and lemon juice. Pour over watermelon and gently toss ingredients together. Add toasted pecans. Refrigerate for 20 minutes before serving. Serve cold.

Super Quick (and Gourmet!) Lunch Break for Mom

I'm not sure what to call this lunch, but as long as you have the roasted artichokes pre-made the whole thing takes no more than 5 minutes to assemble. Here's what you need:

1 package (10 ounces) semi-thawed frozen artichoke hearts
2 teaspoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup canned black beans, rinsed and drained
1/2 cup drained roasted red peppers from a jar (pat dry and cut into strips)
1/2 cup chopped roasted rotisserie chicken
1/4 cup crumbled low-fat feta cheese
2 tablespoons chopped walnuts

Make ahead: Roast the artichokes ahead (preheat oven to 400 degrees, arrange artichokes on foil lined baking sheet, drizzle with 1 teaspoon extra virgin olive oil and season with salt and pepper to taste. Roast artichokes for 30 minutes.

1.In a medium size serving bowl, layer black beans, roasted red peppers, roasted artichokes, rotisserie chicken, feta cheese and walnuts. Place in microwave for about 1 minute. Season with salt and pepper to taste. Eat quick before kids start bothering you!!!

Now, what to serve the kids? Remember that snazzy red cafeteria-like divider kid’s plate (June 24th blog entry) that I bought from Target? A super easy and very healthy lunch for the kids: put rotisserie chicken with a blob of ketchup in one of the dividers, some black beans in another, cut fruit (such as apples or sliced strawberries) or grapes in another, and some walnuts in another spot. You can also try giving the kids baby carrots with store bought hummus too. Seriously, this is not a time consuming lunch to prepare and it way beats lunchables!

Easy Scallop Dinner with Semi-Homemade Salad using Stonewall Kitchen's Champagne Shallot Walnut Dressing

The scallop dish is sort of a cross in flavor between chicken a la king and classic tuna casserole, but with a little more uptown flair. It’s super easy to make and significantly healthier than either classic standby but it's still totally family friendly with spoon-licking comfort food appeal. The semi-homemade salad is beyond easy. Here's how you make it: Cook about 1 pound of trimmed asparagus in a large pot of boiling water for about 3-4 minutes, or until firm tender. Drain asparagus and plunk immediately into an ice bath. Drain asparagus again and toss in a large salad bowl with about 4 cups of arugula. Add about 1/2 cup sundried tomato strips (look for ones that have been marinating in extra virgin olive oil) and about 1/2 cup chopped walnuts. Drizzle on some Stonewall Kitchen "Champagne Shallot Walnut Dressing" (which is completely fine for the kids) Season salad with salt and pepper and serve.

The scallop recipe is also beyond easy....



Easy Broiled Scallop Casserole

Serves: 4


2 tablespoons plus 3 teaspoons extra virgin olive oil, divided
1 Spanish onion, finely chopped
2 tablespoons white whole wheat flour
1 teaspoon paprika, plus more to taste
1/4 teaspoon white pepper, plus more to taste
Salt, to taste
1 red bell pepper, finely chopped
4 ears corn, shucked, kernels cut off
2 tablespoons white wine
2 egg yolks (from omega-3 rich eggs)
1/2 cup 2% low-fat organic milk
2 tablespoons prepared hummus
1/3 cup plus 2 tablespoons Parmesan cheese, divided
1 1/2 cups frozen petite peas, thawed
1 1/2 pounds large sea scallops
Juice from 1/2 lemon
2 tablespoons whole wheat Panko crumbs (such as Ian’s Natural Foods brand)
3 tablespoons chopped fresh parsley

1.Preheat oven to 400 degrees.

2.Heat 2 tablespoons extra virgin olive oil in a large non-stick skillet over medium-high. Add chopped onion and cook until very soft, about 3-5 minutes. Whisk in flour and cook 1-2 minutes. Season onions with paprika, white pepper and salt to taste. Add red bell pepper and corn to the skillet and cook 3-4 minutes, or until corn softens. Set vegetables aside.

3.In a small saucepan, whisk wine, egg yolks and milk together; heat over low heat for 6-7 minutes. Whisk in hummus and 1/3 cup Parmesan cheese. Stir until cheese melts and mixture is smooth. Pour cheese sauce over vegetable mixture, add thawed peas and stir to combine. Transfer mixture to an 8 x 8 inch casserole.

4.Toss scallops with 2 teaspoons of the extra virgin olive oil, lemon juice, paprika and salt to taste. Arrange scallops on top of the vegetable mixture. Bake casserole for 6 minutes. Remove casserole from the oven. Turn on the broiler.

5.In a small bowl, combine the panko crumbs, remaining 2 tablespoons of Parmesan cheese and remaining teaspoon of extra virgin olive oil. Sprinkle crumb mixture on top of scallops. Return the casserole to the oven and broil for 1 1/2 to 2 minutes, or until crumbs are crisp and golden. Garnish with fresh parsley. Serve warm.

Adult Style Greek Tomato Salad with Kalamata Olives and Feta + Kid Friendly Easy Cucumber Salad

We live in south Florida, thus we spend the majority of the year simmering in a sultry stew of air. The heat makes us crave and yearn for salads and yet sometimes we want more than just a bunch of leafy greens. This Greek salad satisfies a salad craving with zero lettuce. Most kids won't eat tomatoes (not many we've met anyway) but they do eat cucumbers if you peel, seed and dice them. Depending on how many kids you have, simply buy 1 or 2 extra cucumbers when you are making the below recipe and toss the kids cucumbers in a little bit of flax oil, sugar, salt and red wine vinegar. It's a super easy way to get your kids to eat their veggies while you enjoy a grown-up salad.

Note: I didn't have Kalamata olives at hand last night so I used the green olives photographed above and they worked just fine---but I do think Kalamata olives would have been even better

Greek Style Tomato Salad with Kalamata Olives and Feta

Serves: 4
2 pints grape tomatoes, cut in half lengthwise (about 4 cups)
1/2 teaspoon sugar
1/4 teaspoon salt, plus more to taste
2 tablespoons extra virgin olive oil
4 medium garlic cloves, minced
2 medium shallots, minced
1/2 teaspoon dried oregano
2 tablespoons red wine vinegar
Freshly ground black pepper, to taste
2 small cucumbers, peeled, seeded and diced
3/4 cup chopped pitted kalamata olives
1 tablespoon flax oil (we recommend Barlean’s brand)
4 ounces low-fat crumbled feta cheese
3 tablespoons chopped fresh parsley

1.Place a paper towel in the bottom of a medium bowl, add tomatoes and toss with sugar and measured 1/4 teaspoon salt. Cover tomatoes with another paper towel and let sit about 15 minutes, so juices will drain.

2.Heat the extra virgin olive oil in a small skillet over medium-high; add the the garlic, shallots and oregano and sauté for 3-4 minutes, or until shallots soften. Add red wine vinegar and cook 30-45 seconds. Season shallots with salt and pepper to taste.

3.Remove the paper towels from the bowl with the tomatoes. Gently toss the shallots with the tomatoes. Add the cucumbers, olives, flax oil, feta cheese and parsley. Toss ingredients gently. Season with salt and pepper to taste.

4th of July Passport to Italy Picnic Pasta Salad

My sister-in-law just invited us to her house for a 4th of July BBQ (Yay! I don't have to cook!) and I volunteered to make a pasta salad (it was the least I could do.) I'm not a huge fan of the generic mayo-based pasta salads typically served at picnics though so I'm thinking there's nothing wrong with an Italian-themed pasta salad for a change of pace. Yes, 4th of July is about as all-American as it gets, but as long as the pasta salad tastes good I don't really think anyone will care that it's Italian and not American. And this one definitely tastes good! It combines depth and complexity with amazing texture (thanks to the garlicky-panko crumbs, olives, and sun-dried tomatoes) but it doesn’t scream “over-achiever”. In other words, it’s subtly and classically delicious. But, don’t even think of going the no-anchovies route, I only use a minuscule tablespoon, which contributes substantially to the overall flavor without even the slightest hint of fishy aftertaste. You can do the pasta salad two ways, one with spinach (for the adults) and one without (for the kids). I did it both ways in the photos above.



4th of July Passport to Italy Picnic Pasta Salad


Serves: 4


4 tablespoons extra virgin olive oil, divided
8 medium garlic cloves, minced, divided
1 tablespoon minced anchovy fillets (4-6 anchovies)
2 tablespoons tomato paste
1/2 teaspoon hot red pepper flakes
1/2 cup drained oil-packed sundried tomatoes, cut into thin strips
1 cup pitted kalamata olives, coarsely chopped
1/2 cup whole wheat panko crumbs (such as Ian’s All-Natural brand)
Salt, to taste
Freshly ground black pepper, to taste
3/4 pound whole wheat chiocciole pasta, cooked al dente
1 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 1/2 cup lightly packed fresh basil leaves, roughly torn
3 handfuls baby spinach leaves (optional, see below)
5 hardboiled omega-3 eggs, chopped

1.Combine 3 tablespoons of the extra virgin olive oil, half of the garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in a medium bowl. Set mixture aside.

2. Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat; add the panko crumbs and cook, stirring frequently, for 2-3 minutes. Add the garlic and cook an additional minute or so. Season mixture with salt and pepper to taste. Remove mixture from skillet and set aside.

3. Add the cooked pasta along with the reserved sun-dried tomato and olive mixture to the “dirty” skillet and cook several minutes, until pasta begins to warm. Add 1/2 cup water and 1/2 of the Parmesan cheese to the skillet and cook 3-4 minutes, or until the pasta absorbs the liquid and the cheese has melted. Mix in the parsley and basil. Season pasta with salt and pepper to taste. (Optional: add spinach to warm pasta and cook 2-3 minutes, or until spinach semi-wilts)

4. Transfer salad to a large serving bowl. Toss in the chopped egg, reserved garlicky panko crumbs and remaining 1/2 cup cheese. Serve warm or at room temperature.

July 4th Fireworks Cupcakes

Ah, vacation procrastination—I’m in full panic mode readying for a fourteen-day “vacation” to Boston to visit relatives and do the barbecue circuit. Between tying up loose ends at work, packing for the kids, getting ready for a new camp and school when we return, etc., I did what every woman would do: I went to Marshalls and wandered through the shoe department (Ah, feeling better). Then I got the urge to bake cupcakes. (Okay, so perhaps this isn’t the best way to cope!)

These cupcakes are fun to make for any party or school function. In addition to the therapeutic value of decorating them—molding Twizzlers into fireworks—they are a much healthier version of anything you could buy at the bakery. (I can hear Ivy cringing at the corn syrup and sugar in the Twizzlers. Yes, I admit it, Twizzlers aren’t health food, but it’s only one per cupcake. My kids liked making the fireworks more than eating them and bypassed the Twizzler all together). The unsweetened applesauce and low-fat yogurt lighten the calories and fat content, and there is enough carrot in there to make you feel like you got some vitamin A. (You can use black licorice to make “spiders” for Halloween or even “flowers” for a shower by putting a blueberry or a strawberry in the center.)




July 4th Cupcakes with a Bang
Makes 12

2 eggs
2 tablespoons honey
¼ cup Splenda for Baking
¼ cup high-oleic canola oil
1 teaspoon almond extract
½ cup applesauce
1/3 cup plain low-fat yogurt
2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup white raisins
2 cups shredded carrots (storebought preshredded)
1 cup pecans or walnuts, finely chopped
Canola oil cooking spray
1 bag of Twizzlers

Frosting:

1 tablespoon butter, softened
¼ cup whipped cream cheese
1 tablespoons rum *(obviously omit this if you’re making for children)
½ cup sifted powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the eggs, honey, Splenda, canola oil, almond extract, applesauce, and yogurt. Mix in the whole wheat flour, cinnamon, baking soda, and baking powder. Stir in the raisins, carrots, and nuts.
Pour mixture into muffin cups.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

Cool for at least five minutes and then decorate them. Scoop or cut a small hole in the top of the cupcake (smaller than your pinkie). Insert the Twizzler “firework”.

To make the frosting, beat softened butter with the whipped cream cheese on high with an electric mixer. Add the rum (if you're using) and powdered sugar, and keep beating until fluffy. Use a knife to frost the cupcakes, taking care as you work around the firework. (Alternatively, you can frost first, then insert the firework).

To make the “firework”, cut one Twizzler in half. Take each half and cut it in half lengthwise, stopping about ½ inch before the “pinched” end on the bottom. (Be careful you don’t cut your fingers!) Do the same thing to the other half—cut it all the way in half, lengthwise. Once you’re done, group both halves together and insert them into a small cut-out in the cupcake.

Happpy 4th!

our big night out at Yard House (plus Ivy's home-spun version of the spicy tuna rolls)

The Yard House (www.yardhouse.com) has to be one of our favorite small chain restaurants. We go to the one in Palm Beach Gardens at least once every 3 weeks or so. We took Blake last night and, boring as we are, we always order the same thing, the spicy tuna roll. Actually the tuna "roll" is really more like a layered salad but sporting a striking resemblance in taste to a sushi roll. Andy and I order other stuff too, but the spicy tuna roll is served as an appetizer and we always get it and always split it (we are a rather predictable couple---that's us with the famous tuna roll in the photo above). The kids menu isn’t all that great (mac and cheese, grilled cheese, blah, blah) and so Blake usually just gets the mac and cheese with an order of steamed broccoli on top (and no, it’s not whole wheat pasta, but I figure it could be worse….) Also, we found a new activity that occupies Blake in the restaurant, it's called "write your own book activity!" He titled his book THE BIG ADVENTURE (see photo above). So far the big adventure has 4 pages, but hey, it kept him calm, quiet and focused for more than an hour. it's a very good activity!


Ivy’s Yard House Style Volcano Ahi Tuna Rolls with Avocado, Edamame, Cucumber and Wasabi
Serves: 4

2 Haas avocados, peeled and chopped into bite-sized chunks
Salt, to taste
1 ½ pounds sushi grade ahi tuna steaks, cut into 1 inch chunks
1 tablespoon freshly grated ginger
3 scallions, finely chopped
1 teaspoon crushed red pepper
1/4 cup plus 1 tablespoon canola oil mayonnaise (such as Hellmann’s), divided
2 tablespoons soy sauce
1 teaspoon prepared wasabi paste, divided (you can get a small container of this from the sushi deli section in your local supermarket)
2 teaspoons sesame oil
2 cucumbers, peeled, seeded and finely chopped
1 1/2 cups frozen edamame beans, thawed
Shredded carrots, for garnish

1. Place the chopped avocados in a small bowl and lightly mash with a fork. Season avocados with salt to taste. Set aside.

2. Working in small batches, place the tuna chunks in a food processor, and pulse a few times to break the pieces into a consistency that somewhat resembles ground beef (note: take care not to over-process the tuna.) Add the tuna to the mixing bowl and mix in the grated ginger, scallions, crushed red pepper, 1/4 cup of the canola oil mayonnaise, soy sauce, 1/2 teaspoon wasabi paste and salt to taste. Mix the ingredients with clean hands to thoroughly combine.


3. Heat the oil in a large non stick skillet over medium-high heat; add the tuna and lightly stir fry for no more than one minute. Quickly remove the tuna from the heat. Use your hands to form the tuna into medium-sized round patties. Set tuna patties aside.

4. In a medium bowl, add the cucumber, edamame beans, remaining 1 tablespoon of mayonnaise and remaining 1/2 teaspoon of wasabi paste. Gently toss ingredients together and season with salt to taste. Divide the cucumber-edamame mixture into four equal piles on four individual serving plates. Shape each pile with your hands into a round circular shape roughly the same size as the tuna patties.


5. Carefully pile one tuna patty on top of each of the four cucumber-edamame stacks. Lightly spread the chunky avocado spread on top of the tuna patties. Garnish with shredded carrots. Serve immediately or refrigerate for up to 2 hours.

Eggo French Toast Waffles Get a Whole Foods Makeover

So, Blake was watching TV the other day and became unusually excited about these new Eggo French Toast Waffles being advertised. I didn't even need to read the ingredients list to know I wouldn't approve, but of out of curiosity I looked the ingredients up anyway. Sure enough they are pretty much just a mixutre of enriched flour, sugar and 3 different highly refined vegetable oils (soybean oil, palm oil and palk kernel oil with something called TBHQ, whatever that is??) Will I be purchasing this new product any time soon? I. Don't. Think. So.

But, I do have to admit, the idea of a French Toast Waffle does sound delish! Who could blame the little guy for wanting some. So, here's the super easy whole foods version, which can be made in 6 minutes...I timed it b/c I'm in a big rush this morning... (note: this recipe serves 1)


1 omega-3 egg, lightly beaten
Cinnamon, to taste
Dash of pure vanilla extract
1 tablespoon plain organic yogurt
1 tablespoon ground flaxseeds (I like Barlean's "Forti Flax")
1 all-natural whole grain waffle (I like Van's brand 7 Grain Belgian Waffles--see photo above), thawed
1 teaspoon organic butter
1 teaspoon pure maple syrup
Fresh or thawed frozen berries and chopped nuts (any variety of whatever your kids will eat or whatever you have on hand will work)

1. In a medium sized bowl, whisk the egg, cinnamon, vanilla extract, yogurt and ground flaxseeds together. Dip the thawed waffle in the egg mixture, coating both sides (you may need to use your hands to get press the mixture into the waffle holes.)

2. Melt the butter in a small non-stick skillet; add the waffle and cook about 2 minutes each side, or until golden. Serve with fresh or frozen berries, chopped nuts and a teaspoon drizzle of pure maple syrup.

1 Recipe, 2 Ways...Again

here's a photo of the salmon with the pistachio-goat cheese topping used in the crostini recipe from yesterday---but see the brown rice on the plate burried under the salsa? i put the left-over rutabaga-orange salsa from the recipe below on top of the brown rice and added some chopped green olives. this was a super easy way to use the salsa left-overs while also elevating brown rice from ho-hum to yum! (the salsa was left-over from the dinner on Sunday night) Oh! and I did season the brown rice with a bit of salt and extra virgin olive oil. If you need to flavor things down for the kids, you can just serve plain brown rice with a bit of shaved Parmesan and shaved almonds on top (my son loves this combo!) or, you could always make the salsa a bit sweeter by adding more marmalade. Most kids will eat anything sweet!


Spicy Blackened Chicken with Rutabaga-Orange Salsa

Salsa:
1 cup frozen rutabaga, thawed and coarsely chopped
1/4 cup cilantro, chopped
1/3 cup chopped scallions
1 tablespoon jalapeno pepper, seeded and minced
3 tablespoons all-natural orange marmalade (avoid those made with high fructose corn syrup)
2 oranges, finely chopped
Salt, to taste

1.Combine all ingredients in a non-reactive dish. Mix thoroughly. Refrigerate until serving time.

Chicken:
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/8 teaspoon ground cloves
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
2 tablespoons extra virgin olive oil, divided

1.In a large zip top bag add paprika, cayenne pepper, garlic powder, ground cloves, cumin, oregano and salt. Shake bag to combine ingredients thoroughly.

2.Toss chicken in 1 tablespoon extra virgin olive oil. Add chicken to the bag with the spice mixture, zip the bag and toss shrimp to coat. Remove chicken from bag.

3.Heat the remaining tablespoon of the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the seasoned c and cook for about 4 minutes each side, or until done. Serve warm or at room temperature with salsa.

1 recipe, 2 ways

I'm just now getting to posting one of the recipes I served on Sunday to Andy's cousin Tom and his wife (she's the one in the photo above next to my husband and the crazy blonde kid standing on the chair is my 7-year old "whole foods" all-star eater, Blake. By the way, see that snazy red tray he has in his empty seat? I picked that up from Target this weekend and he just loves it! He's loving that you can categorize all the foods into the individual compartments. It really does make eating a balanced meal more fun for the kids. I definitely highly recommend the tray)

Anyway, the below crostini I made for the Sunday dinner and served it on bread plates in place of bread and then last night I spread the left over goat cheese and pistachio nut butter on top of salmon and baked the salmon at 400 degrees for about 12 minutes. Yum's the word! Oh, and yes, the kids will eat the crostini (you can call them toast points if that helps) i've included a photo---but I'm not the best photographer and they look better in real life. promise.

GOAT CHEESE AND PISTACHIO NUT CROSTINI

1/2 cup salted pistachios
4 ounces goat cheese
1/4 cup chopped parsley
5 tablespoons extra virgin olive oil, divided
1 teaspoon raw honey
1 tablespoon lemon juice
3 tablespoons grated Parmesan
Salt, to taste
8 pieces sprouted whole grain bread (such as Ezekiel 4:9 brand), crust removed, bread slices cut in half diagonally


1.Preheat oven to 400 degrees.

2.Using a mini cuisinart, process pistachios into fine crumbs. Add the goat cheese, parsley, 3 tablespoons of extra virgin olive oil, raw honey, lemon juice and Parmesan. Process ingredients until thoroughly blended. Season to taste with salt. Set mixture aside.

3.Arrange the sixteen bread triangles on a cookie sheet. Brush bread with the remaining 2 tablespoons of extra virgin olive oil. Toast bread for 10 minutes. Remove from oven. Spread toast with the pistachio cheese mixture, return to oven and bake for an additional 3 minutes. Remove from oven and serve warm or at room temperature.

Lemony Apricot Gratin with Macadamia Nut Topping

Andy's cousin Tom and his wife Kim are coming over with their new 1-month old baby in 30 minutes so this has to be short and sweet (if I have time I'll send recipes tomorrow--with maybe some photos too?) But, this dessert is so good and easy to make I had to share it. It's the perfect example of how a dessert need not be sweetened to oblivion and yet still be plenty satisfying. Baking the apricots brings out their subtle natural sweetness and the addition of pure lemon extract contributes brightness and a burst of flavor. I've tried several other nut varieties but macadamia nuts seemed to marry the flavors of lemon and apricot best (finely chopped almonds also worked well.) Also, a quick note on the white whole wheat flour called for in the recipe---it is every bit as nutritious and fiber-rich as regular whole wheat flour but considerably lighter in texture and color making it perfect for dessert recipes.

1/4 cup brown sugar
7 large apricots
2 organic omega-3, cage free eggs
1/4 cup plain unsweetened soymilk (we recommend Silk brand)
1/4 cup plain whole milk yogurt
1/2 cup white whole wheat flour (such as King Arthur Flour brand)
1 teaspoon pure lemon extract
1/8 teaspoon salt
1/3 cup plus 2 tablespoons finely chopped macadamia nuts
1 tablespoon organic butter, cut into small pieces

1.Preheat oven to 425 degrees. Butter a 9-inch round flameproof dish. Sprinkle 3 tablespoons of sugar over the bottom.

2.Cut the apricots in half and remove the pits. Cut each half into slices 1/2 inch thick. Put the slices in the prepared dish, arranging them snugly in a single layer of concentric circles. In a bowl, using a whisk, beat the eggs until lemon yellow, about 30 seconds. Beat in the soymilk, yogurt, lemon extract, and salt to make a smooth batter. Pour batter evenly over the plums. Sprinkle with remaining sugar and macadamia nuts. Dot with butter.

3.Bake gratin 15-17 minutes, until batter is slightly puffed and cooked through. Finish in broiler for 30 seconds to brown. Serve warm.

30-Minute Curried Tofu and Veggie Meal

I just made this last night and even though I had a house full of kids plus a cold it was all very doable (very unlike Allison, I am not the best at washing my hands! although, to be honest, I'm almost positive I caught the cold while swipping the sample lipstick on my lips at the Bobbi Brown counter in Nordstroms just the other day. I know, I know---- Allison you have to be just appalled even at the idea!) I need to get better by tomorrow though because for once Andy is not on call and we have "date-night" planned (YAAY!)

anyway, although this is certainly a “big-flavor” meal, it’s surprisingly appealing to kids (I should have taken a photo of them all but was not feeling up to it---I had the brilliant idea to save on clean up time I would let them all have a "picnic" on the garage floor while sitting on beach towels eating off paper plates. this was actually a very good idea as clean up was a snap and the kids thought it was a blast---not to worry Allison, I used very clean beach towels =)

I've toned the spice down somewhat, but to increase the heat just add more curry paste. And, although any whole grain brown rice will work fine, I especially like Wehani, a russet-colored brown rice with an intriguing hearty texture and the aromatic scent of hot buttered peanuts (Lundberg Family Farms manufactures this particular variety available in supermarkets and online at www.lundberg.com). If you cook your rice in a rice cooker in advance, the “hands-on” time for this meal is less than 30-minutes.

1/2 cup plain, unsweetened soymilk (such as Silk brand)
1 tablespoon plus 2 teaspoons red curry paste (such as Thai Kitchen brand), divided
1 package (14-ounces) extra firm tofu, drained, patted dry and cut into 1/4 inch blocks
Salt, to taste
1/2 cup white whole wheat flour
3 tablespoons sesame oil, divided
2-inch gingerroot, peeled and grated
4 cloves garlic, finely chopped
2 medium Spanish onions, peeled, halved and cut into thin strips
2 teaspoons raw honey
1/3 cup coconut milk
1/3 cup water
1/2 cup yellow raisins
1 cup frozen petite peas
1/2 cup chopped unsalted peanuts
2 cups cooked whole grain brown rice (we suggest Wehani variety)

1.In a small bowl, whisk soymilk and 1 tablespoon of the red curry paste together. Dip tofu in the mixture and let sit for 3-4 minutes. Remove tofu from liquid and set on paper towels to drain. Season tofu with salt to taste. Dredge tofu lightly in flour.

2.Heat 1 tablespoons sesame oil in a large skillet over medium-high heat; add tofu and sear for 3-4 minutes each side, or until all sides are golden and crisp. Remove tofu from the skillet and set aside.

3.Pour the remaining 2 tablespoons of sesame oil into the “dirty” skillet and heat over medium-high. Add the grated ginger and garlic and sauté 30-45 seconds. Add the onions and cook for 3-4 minutes, or until softened. Add remaining 2 teaspoons red curry paste, honey, coconut milk, water and raisins; simmer 3-4 minutes, or until liquid evaporates. Stir in frozen peas and sauté until thawed and warmed through. Add peanuts. Return tofu back to the skillet and cook an additional minutes. Serve curried tofu and vegetables over cooked brown rice.

Best Summer Burger for Meat-Lovers and an Easy, Pleasing Vegetarian Side

I am having play date paralysis. (Me, who swore I'd never use the term "play date".) School is out and my five-year-old daughter is sad; sad to leave school behind. "I don't want to leave my memories behind." (Memories? But by nature you have to leave memories behind or they'd be the present or the future, but I digress. Oh, the drama. The philosophy that is already over my head. I can only imagine what the conversation will be like in 8 years.)

"I miss my best friend, Emma. We used to sing together every day. And play. And we promised each other we'd go to cowgirl college together." (I've got to give her that one--I think all of us women could use a best friend we could sing with, play with, and pinky-swear to be a cowgirl with).

And so, I promised Emma could come over to play. But not so fast. It seems my son is now keeping score. "But she's had three play dates and I haven't had any." Yes, but the main reason is that my son is shy, rarely talking to anyone unless that person has already made friends with his sister. Kind of like a Six Degrees of Twin Separation thing. When we'd ask him if he wanted to have a friend over, he'd say no. Now, apparently, he's ready. So, to be fair, I cold-called Ryan's parents. As I dialed the number, I wondered if Ryan would even remember my son from the bygone Pre-K4 days of one week ago. Do five-year-old boys have vivid friend memories like girls do?

As the phone rang, I suddenly felt nervous--sweaty even. Would my number flash on his caller ID as the Preschool Stalker? I felt like an annoying telemarketer from 1-800-Play Dates. But thankfully, his father remembered us from the drop-off line (I hope I didn't cut him off. Did I cut him off?) As his father and I settled on a day to meet, I remembered that "dating pit" I used to feel in my stomach in my single days--when the guy is trying to decide whether you're still his Tuesday night date or worthy of the Saturday time slot. What is it about meeting new people that gives me this pit? Why am I so worried? And, have I passed the hermit-gene onto my son? The good news is, my son got the coveted Saturday afternoon slot. And, with the hope of widening every one's social circuit--not just my son's--we decided to have Ryan's family over for a barbecue. Ah, yes, entertaining just like when I was a kid--(not!) So, all I need to do is clean the house, wash the dog, de-fuzz the carpets, and figure out the menu. And, we will most definitely need a refreshing summer drink--something with which to toast our friends, both old and (hopefully) new.

Ivy says the burger dish below is perfect for company--the poblano-red pepper stuffing dresses up the average burger and gives it a nice kick. Non-meat eaters will love the side pilaf. With some grilled corn and a salad or two, even I can pull this off...I think.

Poblano-Cheese Stuffed Turkey Burgers with Roasted Red Peppers and a Side of Black Bean Pilaf

Serves: 4

This super simple, fuss-free meal is a definite crowd pleaser. To keep prep time down to a minimum, just be sure to roast the poblano peppers at the same time you roast the red peppers. Any family members or picky eater friends who are not fans of goat cheese can enjoy their burgers un-stuffed and plain.

Turkey Burgers:

4 red peppers, cut into thin strips
1 whole poblano pepper
3 teaspoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 pound extra lean ground turkey
1/4 cup goat cheese
2 tablespoons Worcestershire sauce
1/4 cup white wine
1 teaspoon Dijon mustard
4 toasted sprouted whole grain buns (such as Alvarado Street Bakery brand)

1. Preheat oven to 400 degrees and line a baking sheet with foil. Lay the red pepper strips and the whole poblano pepper on the foil, drizzle red peppers with 2 teaspoons oil and rub poblano pepper with 1 teaspoon oil. Season red peppers with salt and pepper to taste. Roast red peppers along with the poblano pepper for 25 minutes. Remove peppers from oven and set aside. When poblano pepper is cool enough to handle, slip the skins off and remove the seeds.

2. Place the poblano pepper in a small food processor, add the goat cheese and process until smooth and creamy. Season cheese mixture with freshly ground black pepper.

3. Take a quarter of the ground turkey in your hand, nest some of the poblano-goat cheese mixture in the meat and form a patty around the filling. Repeat with the rest of the turkey and cheese, keeping burgers to about a 1/2 inch thick. Season burgers on both sides with salt and pepper to taste.

4. Add the Worcestershire sauce, wine and Dijon mustard to a medium sized shallow bowl, whisk well. Add each burger to the liquid, flipping burgers once, and let rest while you heat a non-stick griddle lightly brushed with extra virgin olive oil to medium-hot. Cook burgers about 4 minutes each side, flattening with a spatula to ensure thorough cooking. Place burgers on sprouted whole grain buns, top with roasted red peppers and serve.

Black Bean Pilaf

2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1/2 onion Spanish onion, chopped
1 carrot, finely chopped
Salt, to taste
Cayenne pepper, to taste
2 cans (15 ounces each) black beans, rinsed and drained
1 tablespoon lime juice
2 tablespoons chopped cilantro
1/3 cup shaved almonds

1. Heat extra virgin olive oil in a large non-stick skillet over medium-high heat; add garlic and sauté 30 seconds. Add onion and sauté 3-4 minutes, or until softened. Add carrot and sauté 3-4 minutes. Season vegetables with salt and cayenne pepper to taste. Add black beans and lime juice and gently stir for 3-4 minutes, taking care not to smash the beans. Remove skillet from heat, stir in cilantro and almonds. Adjust seasoning and serve.

Beat Summer Boredom—and the Heat—with Kid-Friendly Strawberry Chill Cake

This weekend my single (aka childless and happy) brother-in-law came to spend Father’s Day weekend with us.

I’m sure he’ll make a mental note to stay in a hotel next time: Between our small house, an overly barky dog, and two kids, guests tend to wake up just a tad earlier than they would elsewhere. “Wow, I’m actually up at 7:09 on a Saturday.” (Somehow the novelty wears off by year five).

Then he watched as the kids did their typical thing: played, watched half a cartoon, rode bikes, ate a few bites of breakfast, resumed playing.

“Wow, it’s only 7:48?,” he asked, perplexed, tapping his watch. “It feels a lot later.” Welcome to my world—where time seems to stand still some days…yet fly by during others.

If you’re finding yourself looking at the clock a little too much this summer and are looking for a kid-friendly cooking activity—Ivy’s Strawberry Chill Cake could do the trick. (It will also give you a much-needed break from the heat.)

This particular recipe is great because you can do it in stages—you can mix the cake batter ingredients and clean up just as your kids' attention span is sending them off to build a fort, impersonate Spiderman, or climb through all the laundry you just folded. When you’re sensing a meltdown or the need for a little mellow time you can say, “Hey, let’s check the freezer and see how the cakes are coming.” Most kids will enjoy helping you assemble the layers or decorate the cake, and most kids will, at the very least, enjoy eating it.

With the liberal helping of strawberries, the natural ice cream, and the lighter Neufatchel cream cheese, this really is a healthy way to chill out with your kids this summer.

Ivy makes this for summer barbecues and get-togethers--I would think it would be a big hit for Fourth of July. And, if you're not a huge strawberry ice cream fan, experiment with another flavor--just be sure it's all-natural.

Strawberry Chill Cake

Serves: 12

For the cake:
3 cups all-natural strawberry ice cream (such as Breyer’s)
Canola oil cooking spray
3/4 cup confectioners’ sugar
1/2 cup plain unsweetened soymilk (we recommend Silk brand)
1/2 cup baby food banana puree (such as Earth’s Best brand “Organic First Bananas”)
1/3 cup high-oleic or high-heat canola oil
2 omega-3 organic, cage free eggs (such as Organic Valley)
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups white whole wheat flour (such as King Arthur Flour brand)
3/4 cup all-natural strawberry preserves, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 pint of fresh strawberries, sliced in half lengthwise (leave the green stems on) and drained on paper towels

For the frosting:
1 (8-ounce) packaged Neufatchel cream cheese
1/3 cup all-natural strawberry preserves
1/3 cup confectioners’ sugar

1. Preheat oven to 350 degrees. Coat two 9-inch round cake pans with canola oil cooking spray.

2. Line a third 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan, cover with plastic wrap and freeze for 3 to 4 hours, or until ice cream is firm.

3. Add the confectioners’ sugar, soymilk, banana puree, oil, eggs, lemon juice and lemon extract to a large bowl; beat on medium speed for 2 minutes. Mix in the flour, 1/4 cup of the strawberry preserves, baking powder and salt.

4. Divide the batter between the 2 canola-oil sprayed cake pans. Bake for approximately 18-22 minutes, or until a knife inserted in the middle of each cake comes out clean. Set cakes on a wire rack and allow to cool for 10 minutes. Carefully remove the cakes from their pans and wrap with plastic wrap. Freeze cakes for 2 hours, or until slightly frozen.

5. While cakes are freezing, prepare frosting by beating together the cream cheese, strawberry preserves and confectioners’ sugar. Cover frosting and refrigerate.

6. To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Spread cake with 1/4 cup of the strawberry preserves. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Spread ice cream layer with the remaining 1/4 cup of strawberry preserves. Top ice cream with remaining cake layer. Spread frosting over the top and sides of cake. Decorate the outer perimeter of the cake with sliced strawberries (green stems facing outward). Freeze the cake until ready to serve. Let cake stand at room temperature for 10 minutes before slicing.

Picky Eating 101

How to Prevent a Picky Eater 101 (If These Tips Don't Work, Try the Blondie Recipe Below)

As a book publishing editor, I think the latest book, Deceptively Delicious is great—one of those “Why didn’t I think of that?” ideas. In case you haven’t heard of it, Deceptively Delicious is a cookbook, written by Jerry Seinfeld’s wife, Jessica, that helps parents of picky eaters hide fruits and vegetables in everyday foods by pureeing them (not that there’s anything wrong with that.) For example, a spinach puree lurking inside an innocuous-looking brownie or puree of chickpea inside a chocolate chip cookie. But, as a time-challenged parent who can’t even find her blender squirreled away somewhere in her cramped kitchen, I know there must be easier ways.

Truly. I’m too tired to be sneaky. And I don’t have a personal chef. Or the freezer space for purees.

There’s not much parenting advice that I’m sure about, but I do know one thing, and so, I give the following advice to all women who are currently pregnant, awaiting that pink line on their EPT, or any women about to look at a man while they’re ovulating: Do yourself a favor and don’t encourage a picky eater. You will only make mealtimes stressful for yourself, your family, and your children’s future spouses. Having twins, I had no choice but to draw the line at zero tolerance. I didn’t want to hear “Ewe!” times two every time they saw something green on the plate or if the potatoes mixed in with the corn. My kids are not perfect (this I’m also sure of). Yes, they will give the occasional cringe at a broccoli spear and will opt for French fries even when full. But for the most part, they eat without (too many) complaints—and that means raw and cooked veggies, fruits, meat, poultry, and fish. Culling the best advice fellow whole foods mom Ivy and I have found from nutritionists, doctors, and moms, we offer the following tips to discourage or help counter picky eating:

When the pediatrician gives the green light for solid food, start your kids on veggies first, then the fruit. (Since fruits are sweeter than most veggies, and you may find your little one turning his head at the spinach once he’s had the pears.)
Buy organic baby food with the lowest amounts of sugar—that way, you’re not developing your baby’s sweet tooth.
Limit juices, or, better yet, stick to water for toddlers—most juice is empty calories and basically sugar water. You don’t want your child saying “I full” at dinner because he has a belly full of juice.
A little junk, please—limit snack foods or junk to one or two items. A few “in moderation” foods are good to have on hand--you don’t want to raise a social pariah who’s hoarding Ding Dongs in his high school locker (believe me, I have seen the disastrous results of parents who were too strict). Let kids have a bit of junk to “unstigmatize” it. If they think it’s forbidden, they’ll want it more. (See below for a healthy whole foods sweet treat you can make at home.)
As age appropriate, let your kids help with food prep if they want to—it took one night with my daughter snapping green beans wearing her swim goggles (“in case they snap up in my face”). Now she insists on helping me make her “world famous green beans.” (World famous? With the pre-K set?) Kids can help shuck corn, rip lettuce for salad, make pancakes, etc. Just make sure they wash their hands and no coughing in the greens, please. Don’t expect perfection obviously.
Start a garden. Unfortunately, my attempts at a banner tomato crop yielded about six dinky tomatoes the entire season and our green pepper shriveled on the vine after being attacked by some alien white bug (So much for our “sustainable garden.” Basically we’re screwed). But, if you have the yard space, the sun, and the green thumb, I guarantee your kids will not only reap what they sow, but eat it, too.
Introduce Fruits and Veggies Early and Often. If you put fruits and veggies on their plates—with every meal, including snacks—they will get used to the tastes and textures over time. Our rule was that you needed to eat the fruits and veggies first. If they got full, at least they’d gotten those most nutritious elements. You’ll be surprised: if you start this early enough and do it consistently, you will likely see your kids reaching for red pepper and carrot sticks at family functions where chips and nachos are served alongside. I’m not saying my kids will always opt for the veggies, only that they will eat both. If they get good food in their bodies, I’m not so much concerned about the bad stuff.
No Complaining Allowed. It’s one thing not to like the food being served—but if your kids are allowed to say, “Ick,” “Yucky,” “Gross,” to you, don’t be surprised when they say it out loud to someone else—much to your dismay. Only compliments, not complaints to the cook, please. Teach them to say, “I’m not a fan of” or “X doesn’t agree with me” as alternatives in case they do go to someone else’s house for dinner.
Nix the “Just two more bites.” I am not a fan of coaxing a child this way. If it works for you, more power to you. Who really wants to spend their one night out counting? Who’s keeping score? By keeping score, it’s turned into a game. I tell my kids to eat “half” of it or eat “most” of it. If they won’t—or they say they’re full—the line is, “If you don’t have room for dinner, you don’t have room for the dessert. After that, “the kitchen is closed for the night” --end of story. It’s their choice. If they won’t eat, we do not let them eat again for the night. If you are one of those people who are afraid your child will starve: they won’t. If you simply cannot do that, only let them eat something healthy: nuts, fruit, veggies, or low-fat cheese. No cookies, ice cream, etc.
Vary Desserts. It’s a good idea to mix dessert up, ranging from purely healthy offerings like fruit salad with whipped cream or a homemade banana pop, to something more indulgent like ice cream, homemade or a whole foods carrot cake, or hot cocoa. Varying the offerings makes kids equate dessert with healthy things, too, and not just gooey gunk.

Am I totally against a little stealth action with my kids? Absolutely not—I envision a Lojac device hidden in my daughter’s car when she’s on her first date; it’s just that I don’t have time to be stealth in the kitchen—I’m too busy trying to find the blender.

For a homemade treat your kids will love, picky eaters or not, check out these Peanut Butter Blondie Bars, adapted from Whole Foods Dish, May 2009. With the all-natural peanut butter and omega-3 eggs, they pack a healthy punch of protein and healthy omega-3 fat. Just remember to cut them small; the recipe serves 12, not 2:

Peanut Butter Blondie Bars

Serves 12

Canola oil cooking spray
1 1/2 cups chunky all-natural peanut butter
3 omega-3, cage-free organic eggs (such as Organic Valley)
3/4 cup brown sugar
2 teaspoons pure vanilla extract
1 teaspoon aluminum-free baking powder
1 cup wheat germ
1/2 cup white whole wheat flour (such as King Arthur Flour brand)
1/2 cup dark mini chocolate chips (such as Ghirardelli brand)



1. Preheat the oven to 350 degrees. Coat an 8 x 8-inch square glass baking dish with canola oil cooking spray. In a medium size bowl, combine the peanut butter, eggs, brown sugar, and vanilla until smooth.
2. Add the baking powder and blend thoroughly. Mix in the wheat germ and flour just until blended. Stir in the chocolate chips.
3. Scrape the batter into the prepared pan and bake for 25-30 minutes, or until a knife inserted in the center comes out moist but clean. Remove the pan from the oven and use the back of a spoon to flatten and smooth the top. Let the blondie bars cool on a rack for at least 15 minutes before serving.

To serve: Cut the cake into 12 squares and enjoy!