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!