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.