Don’t toss those greens! The next time you roast up a bunch of beets, go ahead and trim, wash, and sauté the mild-flavored greens and use them in this nutrient rich, protein-packed Beet Green Omelet.
Tune in to this week’s Cooking with the Moms radio podcast to hear all about the nutritional benefits of beets and how to roast them as well as our newest recipes for Beet and Strawberry Smoothies, Turkey Beetballs, and this Beet Green Omelet.
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We dig beets.
This hearty root vegetable is good for your heart, helps athletes run faster and longer, and it’s also versatile, so you can add them to everything from smoothies and salads to these turkey meatballs.
Roasting beets brings out their natural sweetness, which makes for a truly family-friendly side dish. Read on for tips on how to roast beets to perfection and how to “weave” them into hearty meatballs.
How to Roast Beets
Quench your family’s summertime thirst with this nutrient-rich fruit and vegetable Strawberry and Beet Smoothie. It’s made with berry juice, strawberries, banana, chia seeds, and roasted beets.
We don’t believe in “sneaking” vegetables into kids’ foods, but we do believe that “weaving” health-enhancing ingredients into everyday recipes is a good thing. For this naturally-sweet smoothie, we tossed half a roasted beet into the blender for an extra burst of fiber, vitamin C, and nitrates, a plant compound that boosts running performance.
Backyard gardens are brimming with vegetables this time of year, and it’s fun to create recipes based on what’s fresh and ready to pick. Beets, cucumbers, onions, Romaine lettuce and fresh herbs were at their peak in my sister’s Olympia, WA garden during my recent visit, so we decided to create this pickled salad together.
For me, the addition of cheese and nuts to a salad really makes it special, so we opted to add feta and toasted pecans to our salad. Another thing that’s special about this salad is the view of Puget Sound … and Mount Rainier when it’s clear.
Does your child suffer from contraption? It’s a common condition in kids leading to pain, discomfort and frustration. Kids are considered constipated when they have fewer than three bowel movements per week, have a hard time having a bowel movement, or when their poop is hard and dry. I read an interesting article on the John’s Hopkins Children’s Center site about signs that constipation in kids may be getting worse due perhaps from lack of physical activity, inadequate water intake and fiber-poor diets.
What’s a parent to do?
If constipation is in issue in your household, take stock of your child’s diet. Is it filled with refined breads, bagels, and pasta and low in fiber-filled fruits, vegetables, whole grains, and beans? If so, then check out my tips for adding 5 extra grams of fiber to your family’s diet each day.
That little boost may be all you need (plus more fluids and exercise, of course) to bring regularity and comfort to everyone’s tummies.
If you’re looking for a playful new way to introduce a wider variety of vegetables to your family’s diet, we have the kitchen gadget for you: the spiralizer! Join us on this week’s Cooking with the Moms radio show as we explore spiralizing (it’s where veggies get turned into “noodles”) and share two new recipes: Cucumber and Carrot “Noodle” Salad and this Zoodle and Carrot Lo Mein.
Hi, it’s Katy again, The Moms’ intern from Boston University. As promised, I’m here to share more about my favorite kitchen gadget: the spiralizer. In case you missed my previous post and are still wondering what a spiralizer is, it is a kitchen tool that transforms vegetables into noodles in seconds.
From the moment our kids decided it was AOK to eat salad, Caesar was always their favorite. And now, thanks to our intern, Katy, Caesar salad is getting a playful new twist with this spiralized Cucumber and Carrot “Noodle” Salad.
Hi everyone! I am Katy Patton, a graduate student at Boston University. This past semester I had the opportunity to take a break from my academic studies to join Liz and Janice in The Meal Makeover Moms’ Kitchen. As you know, The Moms are always brainstorming new ways to make healthy foods fun for kids, so I knew they would love my go-to kitchen gadget: THE SPIRALIZER
This gluten-free, vegan tabbouleh is made with cauliflower “rice” instead of the usual bulgur wheat and luscious cubes of roasted sweet potatoes. It’s perfect for family picnics and summer camp lunches.
Spoiler alert: The secret ingredient in this creamy, cream-less broccoli soup is cannellini beans.
Rich, flavorful, and light in calories, this healthy cream of broccoli soup makeover gets it’s creaminess from beans and no actual cream at all.
Every spoonful of this soup tastes like summer.