Getting young children to try new foods—even something as unfamiliar as fresh parsley—just got a whole lot easier thanks to Lainy’s Polite Bite, a new book written by registered dietitian, Emma Fogt.
I work with a program called, Kids Cooking Green in Lexington, MA, and this week, I stopped by one of their preschool programs to read Lainy’s Polite Bite. The book chronicles the adventures of Lainy, a sluggish ladybug who drinks Bug Juice morning, noon, and night until her friend, Benny Bumblebee encourages her to take a “polite bite” of some new and nutritious foods: apples, oranges, and edamame.
The result of all those bites: Lainy gains energy, colorful spots, and can finally fly … and she realizes that she possesses the courage to go out of her Bug Juice comfort zone by trying new things.
Too cold to think about anything BUT a warming bowl of soup? Try my meatless yet oh-so hearty (and healthy) slow cooker Barley & Bean Soup.
It’s been a wild few days here in New England. With 20 inches of snow on the ground and more in the forecast, I’ve been cooking up some nutritious new soup recipes for my resident snow blowers, Tim (crazy dad removing snow from roof) and Simon (helpful teen making sure crazy dad doesn’t fall off ladder).
Just another day in the neighborhood … Read more
Eating for overall good health and diabetes prevention just got a whole lot easier with this family-pleasing recipe for Chicken Veggie Stir Fry.
Over 80 million Americans of all ages have prediabetes, which puts them at risk for developing type 2 diabetes—a disease that can lead to blindness, kidney failure, and blood vessel damage. Obesity, inactivity, a low fiber diet, and a high intake of sugar-sweetened beverages are common risk factors for diabetes.
To the rescue is registered dietitian, Hillary Wright, M.Ed, RD whose new book, The Pre-Diabetes Diet Plan outlines simple eating and exercise strategies aimed at reversing and preventing diabetes. She joins us this week on Cooking with the Moms Episode #260 to share a veggie filled, health-enhancing recipe along with invaluable advice for stopping prediabetes in its tracks.
As part of her pre-diabetes diet plan, Hillary recommends filling half your plate with non-starchy vegetables, 25% with a lean protein food, and the remaining 25% with a starchy veggie or whole grain. She’s not anti carb, but instead, she emphasizes the Two Qs: quality (whole grain) and quantity (not too much).
We served our stir fry with brown rice—a whole grain—and stuck to a 2/3 cup portion.
- 2 tablespoons reduced-sodium soy sauce, divided
- 1 tablespoon minced fresh ginger
- Juice of 1 lime, divided
- 2 teaspoons sesame oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-size pieces
- 1 tablespoon expeller pressed canola oil
- 2 carrots, cut into very thin rounds (about 1 cup)
- 2 cups bite-size broccoli florets (from 1 small bunch)
- 1 medium zucchini, cut in half lengthwise and then cut into ¼-inch-thick half moons (about 2 cups)
- 4 garlic cloves, minced
- 2 green onions cut into ¼-inch pieces (white and green parts)
- 1 jalapeño pepper, seeded and minced
- ¼ cup sliced fresh basil
- ¼ cup chopped fresh cilantro
- Brown rice, optional
- Place 1 tablespoon of the soy sauce, ginger, juice of half a lime, and 1 teaspoon of the sesame oil in a large zip-top plastic bag or bowl. Add the chicken pieces, seal the bag, and refrigerate for 1 hour or up to 24 hours.
- When ready to make your stir fry, heat the oil in a large wok or nonstick skillet over medium-high heat. Add the chicken and the marinade and stir fry for 1 minute.
- Add the carrots, broccoli, zucchini, garlic, green onions, and jalapeno pepper and stir fry 7 more minutes, or until the chicken is done and the vegetables are crisp tender.
- Stir in the remaining 1 tablespoon soy sauce, remaining lime juice, and the remaining sesame oil. Before serving, stir in the basil and cilantro.
- Serve with brown rice as desired.
If you or someone you know has prediabetes or type 2 diabetes, this is the book for you. One blog reader or podcast listener can now enter to win a copy of The Pre-Diabetes Diet Plan (U.S. only please).
TO ENTER post a comment here and tell us your diabetes story and/or why you want to win the book.
We will enter you into the giveaway additional times if you …
> Tweet about the giveaway with a link back to this post.
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Giveaway ends February 6, 2015 and our winner will be picked using Random.org. Good luck!
We created these easy Nachos for Two topped with guacamole, cilantro, and black beans for a fast and healthy Meal Makeover Mom lunch this week, but you can also serve it as an after-school nosh for the kids or a party snack while you’re watching football (in which case, you may want to double or triple the recipe).
Our favorite food EVER is avocado, and just this week, a new study revealed that eating an avocado a day as part of a healthy diet along with other healthy fats can lower your bad LDL cholesterol. We were hooked well before this latest study, but it’s always nice to know that a luscious, delicious fruit like avocado is so darn healthy. We digress…
Are you the kind of home cook who makes meals on the fly, or do you look for inspiration from cookbooks, food bloggers, and celebrity chefs. On this week’s Cooking with the Moms radio podcast, Liz reveals her favorite chef and cookbook author, Yotam Ottolenghi. With four cookbooks under his apron strings—Plenty, Plenty More, Ottolenghi, and Jerusalem—and restaurants in London, she can’t get enough of his flavor-filled recipes.
Liz is obsessed with Ottolenghi whose cookbooks and recipes feature Middle Eastern flavors with a western twist.
His Cauliflower Cake from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi is to die for …
And the honey roasted rainbow carrots Liz adapted from the same book are equally scrumptious. Ottolenghi takes vegetables from so-so to sensational.
Liz’s friend Suzanne is even more infatuated with Ottolenghi (is that possible?), and she joins us on the show this week to dish about her favorite recipes as well as the Gourmet Group dinner party she and Liz hosted featuring Ottolenghi recipes like Salmon Steaks in Chraimeh Sauce and Couscous with Dried Apricots and Butternut Squash.
For the dinner party, Liz and Suzanne looked through Ottolenghi’s four cookbooks and chose seasonal recipes to assign to themselves and their friends.
Ottolenghi-Inspired Dinner Party Menu:
Butternut Squash & Tahini Spread
Figs with Basil, Goat Cheese and Pomegranate Vinaigrette from Plenty
Couscous with Dried Apricots and Butternut Squash from Ottolenghi
Salmon Steaks in Chraimeh Sauce from Jerusalem
Beef and Lamb Meatballs Baked in Tahini from Ottolenghi
Toffee Brownies from Ottolenghi (that’s Nairi and Suzanne at Liz’s house baking the brownies)
Liz hosted the dinner and there were a total of five couples, Everyone showed up with a dish and then shared their experience with the recipe. Favorite recipes from the night were the salmon, couscous, fig salad, and brownies.
Be sure to listen to this week’s Cooking with the Moms podcast for more delicious details on Ottolenghi’s recipes.
Red, orange, green, and yellow bell peppers remind us of colorful Christmas tree ornaments, so use that to your advantage this holiday season to introduce your family to nutrient-packed peppers.
Rich in vitamins C and A, peppers are versatile, crunchy, and filled with big flavors. You can slice them and serve with our Rainbow Veggie Dip, saute and add to pasta dishes, soups, and tacos and wraps …
… or use them as the foundation for these fun-to-eat Corny Bean Bell Pepper Boats.
Our stuffed pepper recipe is vegetarian and gluten-free, and if you leave out the cheese, it’s also vegan.
This lightened-up Overnight Sausage and Mushroom Breakfast Strata will hit the spot for breakfast or brunch. The English muffins add a fun, playful twist for kids.
Every month, we participate in the Recipe Redux blogger cooking challenge, and this month’s assignment was to“grab your nearest cookbook and ReDux the recipe on page 42 or 142.” Recipe Redux was launched 42 months ago, hence the 42 theme. Clever, no?
For starters, I grabbed my own cookbook, No Whine with Dinner (hey, it was the nearest cookbook), and since all of my recipes have already been “reduxed” (AKA made over), I decided to reach a bit further and go with a classic cookbook that my mom gave me years ago, Joy of Cooking.
These Potato Kale Latkes will hit the spot at Hanukkah, or any time of the year, and they’re more nutritious than traditional latkes thanks to the addition of chopped kale. (Recipe below.)
When cooking instructor and author, Catherine Walthers, sent us a copy of KALE, GLORIOUS KALE for review, we proceeded to add a sticky note to just about every recipe in this gorgeous cookbook. We love kale for its versatility, flavor, and nutrition, and now we have 90 new recipes to make for our families … all featuring KALE.
Yes, dear readers: This book is a dietitian’s dream come true!
These colorful, flavorful, gluten-free Honey-Roasted Rainbow Carrots turn plain ol’ baby carrots from so-so to sensational. Your kids will eat them happily!
If your family is bored with raw carrots and dip or steamed carrots with a drizzle of melted butter, shake things up by tossing baby carrots—use the new rainbow variety if you can find them—with honey, extra virgin olive oil, coriander, cumin, and kosher salt and then pop ’em in the oven to roast.
I dished all about this recipe on our Cooking with the Moms radio podcast.