Last Sunday while our families were out enjoying a glorious summer’s day, we cooked half a dozen recipes from the new book and photographed each one for an inside photo spread. As dietitians, we never considered ourselves “photographers,” but the photo shoot went well and we think we’re finally beginning to get the hang of food photography (though admitedly we still have a lot to learn). Below are a few of our favorite shots from the day.

 Simply Delicious Shepherd’s Pie, featured in our
Crazy About Casseroles chapter

Grab-and-Go Granola Bars, featured in our Snack Attack chapter

Mom’s Mango Smoothie, featured in our Sips & Smoothies chapter

It was a chaotic day, and we made a big mess in Janice’s kitchen. Her sink was filled with dishes, her dining room (AKA photo studio) was covered in props, and we couldn’t see a single kitchen counter top. The mess got us thinking about an “appropriate” July giveaway for our Meal Makeover Moms’ friends and fans. What we came up with — a Hoover FloorMate 3-in1 Hard Floor Cleaner — is something we think every home owner and busy cook will certainly appreciate.

A vacuum cleaner you say? Actually, it’s a whole lot more … and something Janice certainly appreciated after our photo shoot (when her kitchen floor had more crumbs and spills than it had ever seen). This vacuum is pretty cool because it eliminates the need for a mop & bucket or a broom & dust pan. It vacuums, washes and dries wood, vinyl, grout, or tile flooring … all with one machine. Ah, if it could only suck up dirty dishes too!

To enter our Hoover FloorMate giveaway all you have to do is post a comment on this blog post with your worst kitchen disaster story, or just tell us why you want to win it.  The giveaway ends on Friday, August 13 at noon. We Will Enter You into the Giveaway a second time if you Tweet about it (just be sure to leave us a new comment if you tweet).  You may also want to check out the Hoover FloorMate Summer Spills Photo Contest on Facebook.

As for our kitchen disasters ….
> A couple of years ago Janice opened a can of tomato sauce that may have been in her cupboard for too long and as soon as the can opener punctured the can it sprayed tomato sauce all over her, the ceiling, floor, and even on the couch in the family room!

> Liz recently went to grab something out of the fridge only to have her half-gallon pure maple syrup accidentally topple over. The lid opened and the maple syrup was splattered all over the floor. Talk about a sticky spill.

It’s time to share your messiest kitchen stories!  We can’t wait to hear from you … and laugh with you.

***

Calling all soccer parents.  If you are a soccer mom (or dad), you undoubtedly have questions on how to best fuel your young soccer players:

• What should they eat before a game?
• Should I give them a sports drink during games?
• What’s best for recovery foods?
• How can I manage family meals when soccer is in the middle of dinnertime?

In my new book, Food Guide for Soccer: Tips and Recipes from the Pros, I help parents and players alike understand how to eat for performance. The book is sprinkled with words of wisdom from members of Women Professional Soccer. Here are just a few tips from Nicole Barnhart, FC Gold Pride Goalkeeper:

“When I eat as healthy as possible, I feel better overall, and in the long run perform better.  My body is more resilient; I have rarely been sick since I started eating well-balanced meals throughout the day.”

“I like to make sure I get a good solid, well balanced meal about 3 to 4 hours prior to the game. Just prior to leaving for the game or in the locker room, I am a big fan of eating fruit (bananas and apples) with peanut butter, or I pack a peanut butter and jelly sandwich to take with me.”

“I enjoy creating my own smoothie for lunch.  I whip up some variation of fruit (strawberries, mixed berries, mango, bananas), peanut butter, ice, low-fat and low-sugar vanilla yogurt, and juice or soymilk.”

Food Guide for Soccer also includes winning recipes from all over the world. This recipe for Date Bars was contributed by Abby Wambach, Forward for the Washington Freedom.

Amy Wambach’s Date Bars (tested and tweaked a tad by The Meal Makeover Moms)
Makes 12 Servings

• 1/4 cup butter or soft tub margarine (The Meal Makeover Moms used Smart Balance Omega-3 spread)
• 2 large eggs, beaten
• ½ cup granulated sugar
• 10 ounces dates, coarsely chopped
• ½ cup flour, preferably half all-purpose and half whole wheat
• ½ cup walnuts, finely chopped (optional)
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder

1. Preheat the oven to 350°F. Lightly oil or coat a 9 x 9-inch baking pan with cooking spray and set aside (you can also use a 7 x 11-inch baking pan).

2. Place the butter or margarine in a medium-size microwave-safe bowl. Heat in the microwave, about 30 seconds, until melted.  Whisk in the eggs and sugar until well combined. Stir in the dates until just combined.

3. In a separate bowl, whisk together the flour, walnuts as desired, salt, cinnamon, and baking powder. Gently stir into the date mixture until well combined.

4. Spoon the batter into the baking pan. Bake about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool before slicing.

Print Recipe

For more recipes and tips, visit Nancy Clark on her blog or website.

Carolyn, hidden on the left (hey, no one looks good after having four teeth pulled), and Courtney enjoying their smoothies!

Even though Carolyn is 17 years old and about to enter college (yikes!), it still breaks my heart to see her in pain. Tina’s cool, refreshing smoothie made her feel a little bit better … and I felt better too because Tina’s smoothie is packed with great nutrition thanks to the blueberries, bananas, yogurt, and milk. Given all this recipe has to offer, we are pleased to announce that Mommy’s Kitchen is the recipient of this month’s Healthy Meal with Kid Appeal Award!

Tina’s photo of her yummy Blueberry Banana Smoothie.

Testing the smoothie in The Meal Makeover Moms’ test kitchen.

Blueberry Banana Smoothie
Makes about 3 Servings

• 1 1/2 cups ice cubes
• 1/2 to 1 cup fresh or frozen blueberries
• 1  cup low fat milk, plain or vanilla soy milk, or almond milk
• 1  cup blueberry or vanilla yogurt
• 1 to 2  ripe bananas

1. Add the ice cubes, blueberries and milk to the blender. Blend on ice breaker or icy drink to break up the ice a bit. Add yogurt and bananas and blend until smooth. Pour into glasses and enjoy.

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When Leah got home from school, she tried the smoothie and gave it two thumbs up!

Tina’s little friend Gracie drinks her smoothie in a sippy cup!

What I like about the recipe if that it’s flexible. For example, you can add 1 to 2 bananas depending on what’s on hand and you can use soy milk, almond milk or cow’s milk. The kids don’t have to know that it is chock full of great nutrition — bone-building calcium and vitamin D from the milk and yogurt, vitamin C and antioxidants from the blueberries, and potassium from the bananas. Thanks Tina for sharing your recipe!  For more great recipes, head on over to Mommy’s Kitchen blog.

There’s nothing unusual about a recipe for carrot cake or for that matter, carrot cupcakes. But carrot cookies? Last month, Facebook fan Leah S., a mom of two and a fellow registered dietitian and food blogger (her blog is called Treats and Feasts), shared her recipe for Carrot Cake Cookies. The original recipe came from her sister-in-law, but Leah tweaked it a bit by replacing the butter with canola oil, swapping out some of the white flour for whole wheat, and tossing in some ground flaxseed for good measure. Needless to say, The Meal Makeover Moms were intrigued!

Leah’s children peel carrots and help mom make one of their favorite treats.

This cookie “overhaul” has everything we love:  Big-time kid appeal (Liz’s boys, Josh and Simon, couldn’t believe there were actually carrots in the cookies and that they actually liked them!), ease of preparation, and great nutrition. Given all this recipe has to offer, we are pleased to award Leah with our Healthy Meal with Kid Appeal Award.

Carrot Cake Cookies

Makes About 3 Dozen (adapted from Treats and Feasts)

• 1/2 cup canola oil (original was butter)
• 1/2 cup brown sugar (original was 1 cup)
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 cup all-purpose flour (original was 2 cups white)
• 1 cup whole wheat flour (or you can use 2 cups whole wheat pastry flour)
• 1/4 cup ground flaxseed (added from original)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon allspice (original was nutmeg)
• 1 teaspoon ground cinnamon
• 1 1/3 cup oats
• 1 cup grated or finely chopped carrots (about 8 ounces)
• 1 cup chopped nuts (I used walnuts)

1. Whisk together the oil and sugars until well combined. Whisk in the eggs until well combined.  In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt, allspice, and cinnamon. Add the liquid ingredients to the dry ingredients and stir until combined.  Stir in the oats, carrots, and nuts.

2. Drop by rounded tablespoon onto cookie sheet. Bake at 350 degrees for 9 to 12 minutes until golden on the bottoms. Repeat with remaining batter.

Optional: For the icing, mix together about 1/2 cup powdered sugar with milk (add 1 teaspoon at a time) and 1/2 teaspoon vanilla extract until smooth. Not too thick, not too thin. You want it to hold its shape when piped onto cookies. You can use an icing piping bag or cut the end off a sandwich bag just big enough to let the icing pipe out onto cookies.

Nutrition Information per Serving (1 cookie without icing): 90 calories, 6g fat (0.5g saturated, 2.5g monounsaturated), 8g carbohydrate, 1.5g fiber, 2g protein, 20% vitamin A

Print Recipe

Here are some additional notes from the Meal Makeover Moms’ Kitchen:

> For the carrots, you can grate them on the fine holes of your box grater or buy pre-shredded carrots and chop them into tiny bits.

> We didn’t top our cookies with icing, and the kids still loved them. They came out a bit more rounded than Leah’s … and kind of reminded us of little muffin tops.

> We made the cookies with nutmeg, so feel free to use either nutmeg or allspice.

> We used quick-cooking oats, and we chopped the walnuts until they were pretty fine.

We’d like to thank Leah for a super easy, kid-friendly (and mom friendly) recipe. This is a cookie you can feel good about serving and one your kids will surely gobble up.

We begin the class with some silly icebreakers to get everyone thinking “nutrition.” From there, we dive into our makeover tips and the smoothie cook-off. For this post, we thought it would be fun to share our icebreaker activity and makeover tips.

Icebreaker: Name That Food

Q: This tiny vegetable comes in a variety of colors – white, black, brown, and cranberry. Though it is a vegetable it is sometimes referred to as the magical fruit.
A: Beans

Q: This super food gets a bad rap from some cardiologists. Despite its reputation, this incredible edible food is packed with nutrients that keep everything from your eyes to your brain healthy.
A: Eggs

Q: Only 40% of the world’s population has the enzyme needed to digest cow’s milk.  Thanks to this food, people who can’t drink milk can get the calcium and vitamin D they need to maintain strong bones.
A: Soymilk

Q: The average teenage boy consumes nearly four cups of this food each day. It’s packed with calories but zero nutrition, and research shows that consuming too much of it may leach calcium from your bones.
A: Soft drinks

Q: Anthocyanins and phenolics may not sound appetizing, but this fabulous food tastes great when added to a yogurt parfait, topped on pancakes, or blended into a smoothie.
A: Blueberries

When we ask teens what they eat for breakfast and snacks, bagels are often their number-one choice. Bagels are fine … but they’re not exactly nutritional superstars. Rather than tell middle and high school kids to give up their favorite foods, however, we prefer the more low-key makeover approach:

Teen Food Makeovers:

If you like BAGELS …

• Choose a whole wheat bagel instead of the usual white, or try a mini whole wheat bagel (brands we like are Pepperidge Farm and Thomas‘).
• Top with PB&J, a slice of lowfat cheese, or an egg omelet & cheese.
• Switch to a homemade muffin, like our Pumpkin Chocolate Chip Muffins, for a change of pace.

If you like TACOS …

• Add black beans, shredded carrot, or corn to the meat mixture.
• Use your own seasonings such as cumin, chili powder, and garlic powder instead of the usual salty taco seasoning packet.
• Choose a healthy taco shell free of trans fats.

If you like PIZZA …

• Choose healthy toppings such as sauteed mushrooms, onions, bell peppers, or broccoli instead of fatty/salty pepperoni, meatballs, or sausage.
• When making your own at home, top with lowfat cheese versus full fat.
• Opt for pizzas made with a whole wheat crust or a blend of whole wheat and white.

If you like HOT DOGS …

• Look for an all-natural, nitrite-free brand (we like Coleman Natural and Applegate Farms).
• Use a whole wheat bun.
• Choose healthy side dishes including crunchy cut up veggies and sliced fresh fruit.

If you like MAC & CHEESE…

• Choose a natural brand or one made with whole grains (we like Annie’s Homegrown).
• When using a boxed mac & cheese, make it with 2 tablespoons canola oil vs. 4 tablespoons butter, and use lowfat milk.
• Add fun mix-ins including petite peas, flaked tuna or salmon, cooked broccoli florets, leftover chicken.

If you like PEAS & CORN …

• Expand your veggie repertoire with edamame, snow peas sautéed in oil and tossed with light teriyaki sauce, steamed broccoli drizzled with extra virgin olive oil & kosher salt, or sweet potato fries (we like Alexia).

If you like SOFT DRINKS …

• Make your own fizzy drink by mixing together 100% fruit juice and seltzer or club soda.
• Switch to water. If it’s boring, add a slice of lemon, orange, or lime.
• Make a nutrient-packed smoothie or frosty with lots of fresh and/or frozen fruit.

Tell us what you’ve been doing to steer your teen toward healthier food choices. And be sure to check back on Wednesday for Part 2 of our Teen Nutrition series (we’ll be answering some of the most common questions from parents and teens).

The other motivation for creating this snack cake came from a blog post on Gourmet Mom on the Go asking readers to submit recipes for the National Mango Board’s Mom & Mangos recipe contest. Mangos are an excellent source of vitamins A and C and a good source of fiber, and their fabulous tropical flavor can’t be beat.

Magical Mango Snack Cake

Makes 24 Servings

• 2 large eggs, beaten
• 1 cup brown sugar
• 1/2 cup canola oil
• 1 very ripe large mango, peeled, pit removed, and pureed in a food processor (to yield about 1 cup)
• 1 cup all-purpose flour
• 1 cup walnuts, finely chopped
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips
• Confectioners’ sugar, optional

1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.

2.  In a medium bowl, whisk together the eggs, brown sugar, and canola oil until well combined. Add the mango and whisk to combine.

3. In a large bowl, whisk together the all-purpose flour, walnuts, whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Stir the flour mixture and the chocolate chips into the mango mixture until just  combined

5. Spread the batter evenly in the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool, slice, and sprinkle with confectioners’ sugar as desired.

Nutrition Information per Serving: 160 calories, 9g fat (1g saturated, 0.9g omega-3), 85mg sodium, 19g carbohydrate, 1g fiber, 2g protein

Print Recipe

This snack cake is perfect for a mid-morning pick-me-up, a lunchbox treat, or for something special when you’re entertaining. In other words, it’s a crowd pleaser!

The back story behind these gorgeous orange orbs is as follows (it gets a little complicated, so follow closely):

> Catarina posted a note on our Facebook fan page asking if we could give her mother-in-law’s persimmon cookies a healthy makeover. Made with a cup of Crisco, she hoped The Meal Makeover Moms could lighten things up with a healthier oil.
> Catarina is married to Robert, and they have a 6-year old son named Enzo. Robert’s grandparents, Salvadore and Rose, had a persimmon tree in their backyard, which Robert enjoyed as a child.
> Robert’s dad now lives in the house, and the tree continues to bear its beautiful fruit each autumn.

The original cookie recipe (which Catarina sometimes turns into “bars”) called for 2 cups of all-purpose flour, a cup of Crisco, and a cup each of sugar, persimmon pulp, raisins, and chopped walnuts. “I love it because it’s a family recipe that’s been passed down. While I’d like to put a cookie in Enzo’s lunchbox, I’d feel a lot better if the oil was more heart friendly,” Catarina told us.

So for our Recipe Rescue we …

> Replaced the cup of trans-fat laden shortening with half a cup of canola oil.
> Cut the sugar from 1 cup to 3/4 cup (we tested the recipe with brown sugar and granulated, and either works fine).
> Replaced some of the flour with whole wheat.
> Tested the recipe in a 9×13-inch baking pan as a “bar.” Catarina used the batter for cookies (how’s that for versatility!?).

Here’s what Catarina thought of the new cookie recipe: “I LOVE the new recipe! I could immediately taste the difference without the Crisco. It is a clean, crisp taste. Robert said that he wants to be ‘bad’ when he eats a cookie, and that is why he eats cookies. But he was pleasantly surprised with the taste. I bet I could increase the sugar back to 1 cup for special occasions.”

Sweet Spiced Persimmon Bars

Makes 24 Servings

This batter can be turned into a bar or a cookie.  You can either use brown sugar or granulated sugar. If you use brown, your bars/cookies will be a little darker in color and moister in texture.

• 2 very ripe Hachiya persimmons (to yield 1 cup puree)
• 1 large egg, beaten
• 1 teaspoon baking soda
• 3/4 cup brown sugar or granulated sugar
• 1/2 cup canola oil
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup walnuts, finely chopped
• 1 cup golden raisins

1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.

2. Use a knife to remove the green top of the persimmons as well as any grainy middle or seeds. Place the persimmons – skin and all — in a blender or a food processor and blend to a smooth pulp. Measure off 1 cup of puree and reserve (and freeze) any remainder.

3. In a bowl, combine the persimmon pulp, egg, and baking soda.  Whisk together and set aside (the mixture will gel slightly).

4.  In a large bowl, whisk together the sugar and canola oil until well combined. Add the persimmon mixture and whisk to combine.

5. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, cloves, and salt.  Add the dry ingredients to the persimmon mixture and stir until combined. Stir in the nuts and raisins.

6. Spread the batter evenly in the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 22 to 25 minutes.

Nutrition Information per Serving (1 bar):  160 calories, 8g fat (0.5g saturated, 0.9 omega-3), 80mg sodium, 20g carbohydrate, 1g fiber, 2g protein

Print Recipe

Catarina’s Sweet Spiced Persimmon Cookies

The batter yields 30 cookies. They are lower in saturated fat and calories than the original recipe because we nixed the shortening, and they don’t contain any trans fats (the original recipe had 2.5 grams trans fat per cookie while our new-and-improved cookie and bar have none)!

To make the cookies, Catarina used a scoop, which looked like a small ice cream scoop (around 2 tablespoons). She baked her cookies for 18 minutes, though depending on your oven and the type of cookie sheet you use, the cookies could be done as soon as 12 minutes.

We had a great time giving this recipe a healthy makeover. It’s perfect for a snack or dessert, and thanks to the persimmons (a good source of vitamin C and beta carotene), whole wheat flour, canola oil, raisins, and omega-3 rich walnuts, it’s an easy way to boost the nutrition of your family’s diet.

For lots more information on persimmons be sure to listen to this week’s Cooking with the Moms podcast. And to see all the photos from our persimmon cookie “Rescue,” visit our Meal Makeover Moms’ Flickr page.

The first recipe for Blueberry Peanut Smoothie is something we recently tried at the annual meeting of the American Dietetic Association (ADA) in Denver. Inside the busy and bustling conferfence Expo hall, the National Peanut Board handed out little samples of this smoothie. To be quite honest, initially, we thought the blueberry and PB combo was weird, but we gave it a try and we’re glad that we did. This smoothie rocks! Please let us know if you get a chance to try it … we’d love to hear your feedback on this one.

Blueberry Peanut Smoothie
Makes 3 (1 cup) Servings

• 2 cups fresh blueberries
• 3 tablespoons peanut butter
• 1/2 cup 1% lowfat milk
• 2 cups fat-free vanilla frozen yogurt
• 1/2 cup ice

1. Place blueberries, peanut butter, and milk into a blender. Cover and blend at high speed for 30 seconds.

2. Add frozen yogurt and ice and blend until smooth. Pour into individial glasses and serve with a straw.

Nutrition Information per Serving: 290 calories, 9g fat (2g saturated), 46g carbohydrate, 3g fiber, 10g protein, 20% calcium

Our second smoothie was inspired by Casey Lewis, the dietitian with Welch’s.

We had an opportunity to meet with Casey at the ADA convention, and during our conversation, learned that white grape juice has twice the antioxidant power of apple juice (this really surprised us). Of course we knew that red grapes (and purple grape juice and red wine!) were good for us, so we were delighted to learn about the healthful benefits of white grape juice too.  We decided right then and there to create a simple smoothie using white grape juice … so here goes.

Banilla, Melon & Grape Juice Slurpy
Makes 3 (1 cup) Servings

• 1 ½ cups cubed cantaloupe
• 1 cup lowfat vanilla yogurt
• 1 ripe banana
• 1/2 cup white grape juice
• 4 ice cubes

1. Place the melon, yogurt, banana, grape juice, and ice cubes in a blender and blend well until smooth.

2. Pour into individual glasses and serve with a straw.

Nutrition Information per Serving: 160 calories, 1.5g fat (0.5g saturated), 70mg sodium, 34g carbohydrate, 2g fiber, 5g protein, 60% vitamin A, 80% vitamin C, 15% calcium

Stay tuned for next week’s podcast when we dish about the fantastic food scene in Denver.

Autumn is a gorgeous time of year here in New England as the leaves turn to a rainbow of amazing colors. It’s a feast for the eyes … and if you’re lucky like we are, it’s also a time to feast on local apples. There are plenty to choose from at farmer’s markets, roadside stands, and U-pick orchards.  To celebrate fall’s amazing bounty of apples, we created two recipes for the show. The first is a baked apple stuffed with a mixture of dried fruit and walnuts and our second is a simple side dish Janice whipped up the other night, using apples from her CSA.

Baked Apples with Walnut & Dried Fruit Filling
Makes 4 Servings

Growing up, Liz’s mom made baked apples every fall. The aroma was intoxicating and to this day, the smell of apples baking in the oven brings back fond memories of those crisp autumn days. Apples are rich in fiber – yes, an apple a day may keep the doctor away – and are perfect for snacks or even dessert.  The inspiration for the creation of this nut and fruit-filled baked apple came from Eating Well magazine.

• 4 medium apples
• 1/2 cup walnuts
• 1/2 cup dried fruit (we used golden raisins and dried cranberries)
• 1 tablespoon pure maple syrup
• Pinch ground cinnamon
• Pinch salt
• 1 cup apple juice or apple cider

1. Preheat the oven to 375°F.

2. Core the apples almost all the way through to the bottom with a sharp knife or apple corer. You should have about a 1-inch-wide hole after the apples have been cored. Use a small spoon to remove any remaining seeds.  Place in a small baking/casserole dish.

3. Place the walnuts and dried fruit in a mini food processor and pulse until coarsely chopped.  Add the maple syrup, cinnamon, and salt and pulse a few more times to combine.

4. Gently press the filling into each apple cavity. Pour the apple juice into the baking dish.  Cover the apples with aluminum foil or cover with a fitted lid and bake 30 minutes. Remove the cover and bake, uncovered, an additional 10 to 20 minutes until done (golden delicious will need more time than McIntosh). Baste every 10 minutes.

5. When the apples are soft and tender (test by piercing with a wooden skewer), remove from oven. Serve warm, at room temp, or cold.  Top with some of the pan juices and either whipped cream or lowfat frozen vanilla ice cream or yogurt.

Tip: Check out Eating Well for their tips on making the perfect baked apple.

Nutrition Information per Serving: 290 calories, 10g fat (1g saturated), 70mg sodium, 52g carbohydrate, 6g fiber, 3g protein, 15% vitamin C

Sautéed Cinnamon Apples
Makes 8 Servings

When Janice had her two sisters and brother over to celebrate Leah’s 10th birthday, she served pork chops and a ham steak  from her Vermont-based meat CSA, The Houde Family Farm.   For a sweet and savory side dish, she made these simple sauteed cinnamon apples.

• 1 tablespoon unsalted butter
• 1 small onion, finely chopped (about 1/2 cup)
• 4 medium apples, cored and chopped into ½-inch pieces – I used macs and gala (peeled or unpeeled)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 pinch nutmeg

1. Heat the butter in a large nonstick skillet over medium heat.  Add the onion and cook, stirring frequently, until the onion is very tender, 5 to 7 minutes.

2. Add the apples, cinnamon, salt, and nutmeg and stir well to coat.  Reduce the heat to low and cook, stirring occasionally, until very soft, about 20 minutes.

Nutrition Information per Serving:  65 calories, 1.5g fat (1g saturated), 70mg sodium, 14g carbohydrate, 2.5g fiber, 0.5g protein

What’s your favorite fall apple recipe? Do tell!!

V-Fusion juices are made from a blend of fruit and vegetable juices — things like carrots, yellow tomatoes, and red beets — and the flavors are pretty exotic: Goji Raspberry, Passionfruit Tangerine, Pomegranate Blueberry, Acai Mixed Berry, Peach Mango.  Each 8-ounce serving provides a full serving of vegetables, a full serving of fruit, and 100% vitamin C.  Not bad!

With so many to choose from, we were curious which flavor each of our children would like the best.  To streamline the process, we gave each family four flavors to sample. Our taste panel revealed the following:

> Josh’s favorite = Goji Raspberry
> Simon’s favorite = Peach Mango
> Carolyn’s favorite = Acai Mixed Berry
> Leah’s favorite = Acai Mixed Berry

Simon has been pretty interested in cooking lately (strangely, his favorite thing to make has been sauteed mushrooms — but more on that in a future post), so when I asked him if he’d like to make a smoothie with me, he jumped right in. Together, we made two super frosty drinks using some of the new juices, frozen fruit, and lowfat vanilla ice cream:

Goji Raspberry Frosty
Makes 3 Servings

• 1 cup Goji Raspberry juice
• 1 cup frozen raspberries
• 1 cup ice cubes (about 6)
• 1/2 cup lowfat vanilla ice cream or frozen yogurt

1. Place the juice, raspberries, ice cubes, and ice cream in a blender. Blend until well combined. Pour into individual glasses and serve with a straw.

Pomegranate Blueberry Smoothie
Makes 2 Servings

• 1 cup Pomegranate Blueberry juice
• 1/2 cup frozen blueberries
• 1/2 cup lowfat vanilla ice cream or frozen yogurt
• 4 ice cubes

1. Place the juice, blueberries, ice cream, and ice in a blender. Blend until well combined. Pour into individual glasses and serve with a straw.

If you’re not quite sure how many fruit and veggie servings you and your family need each day, check out the USDA’s MyPyramid website.