Tips and Recipes

Drink Water! 100 Ways to Hydrate May 03 2014, 0 Comments

drink water

Let's make it cool to drink water!

Sugar sweetened beverages, like soda and juice, are some of the leading culprits in the obesity epidemic. Loaded with sugar (up to 10 teaspoons in some cases) and bolstered by hefty marketing budgets, they meet kids at eye level at every turn. So how do you get kids to drink water when they are constantly surrounded with the sweet stuff? The answer lies in making water every bit as enticing as soda.

That’s where I need your help.

I’m on a mission to build a list of 100 Ways to Hydrate. I know you parents are crafty. You’ve got clever solutions that work at your table. So let’s band together, share ideas, and give water a makeover. Let’s make it cool to drink water!

Add your comments, link to ideas you love, share pictures and tips from your family table on Twitter, Facebook, Pinterest or Instagram. Help us get to 100 fun ideas for how to hydrate!

Ready to get started? Here’s idea #1: Color Coolers.

A mother of two, Jennifer Tyler Lee is the author of The 52 New Foods Challenge (Penguin Random House/Avery 2014) and the creator of the award-winning healthy eating game, Crunch a Color®. Her family cooking adventures have been featured at Jamie Oliver’s Food Revolution, Rachael Ray’s Yum-O!, Laurie David’s Family Dinner, Pottery Barn Kids, and Whole Foods Markets. She is a featured blogger at The Huffington Post and the James Beard award-winning magazine, Edible.


Back on Track: How To Get Your Family Eating Healthy (Again) January 09 2014, 0 Comments

how to eat healthy again

Establish a new set of healthy habits for your family—the easy way.


It's that time of year, again. Time for resolutions. Most people make resolutions that they don't keep. I was one of those people, until I discovered a simple way to establish a new set of healthy habits for my family. It didn't take a heroic effort. We didn't have to give anything up. Instead, we focused on growth, exploration and trying new things. Small steps led to big changes. I share the secrets to our success in the James Beard Award Winning magazine, Edible. Be sure to check out the Winter Issue, which you can find at Whole Foods Markets.

Ready to Recharge?

Pushing a rock up an icy hill: That’s how I feel about getting myself, and my family, back on the healthy eating track in the New Year. Like most families, we enjoy the holidays with all of their pleasures—including the sweet ones. Come January, we’re ready to recharge. Here’s what we do to get back on track:

1) Set One Simple Goal, Together

If I had a dime for every resolution I’ve made, and broken, I could buy a lot of lattes. Each year, I would dutifully add “eat healthy” to the top of my list and fail by February. Then I stumbled on a way to get myself, and my family, eating healthier without a struggle. The secret was simple: one resolution, taken on together. For my family, trying one new food each week was the catalyst for all sorts of fun food adventures and a big shift in the way that we eat. It could just as easily be cooking together or shopping the farmers' market as a family every weekend. The key is to pick one simple goal that you can work on together.

2) Focus on Process, Not Product

Saying that we were going to “eat healthy” felt enormous, and amorphous. Even worse, I was focused on the wrong thing. What I learned from our experience trying one new food each week was a helpful reminder: The journey makes the difference. It didn’t matter whether we liked the new food or not. The point was that we enjoyed seeking out new foods together, and cooking new foods together and talking about new foods together. It was about the process, not the product—the journey, not the destination. Another important thing to remember is that any change worth making takes time. It’s a setup for disappointment if you expect to change your family’s eating habits in a week, or a month. Take the long view. Think about working towards your goal over the course of the year. There will be twists and turns along the way—and that’s fine! Know that when you reach your destination, there will be more to discover. There is always more to learn.

3) Set Up for Success

As you roll into the New Year, make it easy by setting up for success. Stock your fridge full of colors. Even the bleak winter months deliver loads of colorful produce: deep green kale, purple cauliflower, colorful rainbow carrots, juicy pink grapefruit, mellow yellow pears. Head out to your local farmers market to load up on your colors—along with a new food, or two, to try. Then try your best to start each day on the right foot with a healthy, colorful breakfast. What your family eats in the morning will set the tone for the day. Try something simple like broiled grapefruit with a drizzle of honey and a dash of ground ginger or Greek yogurt with homemade pear sauce. Carry those colors right through to dinner, along with a conversation about where your food adventures will take you next.

Jennifer Tyler Lee is the creator of the award-winning healthy eating game, Crunch a Color, and author of the forthcoming book, The 52 New Foods Challenge (Penguin/Avery 2014). Jennifer’s weekly new food adventures and easy recipes are featured at Jamie Oliver's Food Revolution and The Huffington Post.


Healthy Halloween: Treats, Tricks and Tips October 31 2013, 0 Comments

I'm not advocating eliminating Halloween treats all together. A candy or two every so often is fine. What I am arguing is that we should find ways to make it more balanced.


High Protein Snacks that Satisfy (52 New Foods, Week 41) October 15 2013, 0 Comments

Bring on the snacks! But when you do, make them high protein snacks.


Figs and a Fulcrum: Rethinking Balanced Meals for Kids (Week 39, 52 New Foods) October 03 2013, 0 Comments

An unexpected scenario in our kitchen when we decided to try something new: cooking with figs.

Balanced precariously on a block of cheese was a ruddy wooden plank, two stainless steel bowls, a package of unsalted butter and a big batch of freshly picked figs. It was an unlikely scenario in our kitchen—one that I hadn’t expected when we decided to try cooking with figs.

A humble and unassuming basket of figs from a friend’s garden was the catalyst for our food experiment. When they arrived on our doorstop, we couldn’t ignore the signs. A new food for my kids, a relatively unfamiliar one to me, and a hallmark of the season, it seemed only natural to welcome figs to our family table and make it the food of the week in our 52 New Foods Challenge.

So together as a family, we talked about the ways we might like to try figs. I was happy to simply eat them straight from the basket, or tossed in a salad. My husband voted for an Italian-inspired recipe, prosciutto-wrapped figs with a blanket of basil. My son suggested trying them with a familiar favorite, yogurt and honey. My daughter took it up a notch, to a deliciously sinful fig bar recipe reminiscent of her favorite cookies: Fig Newtons. We had our plan, figs four ways.

It was that last recipe that inspired the makeshift scale that was constructed on my kitchen counter. The recipe called for a pound of fresh figs. Without a kitchen scale, how were we to know how many figs to use?

My six-year old son James is studying balance in his first-grade science class this semester—perfectly synchronous timing for our fig conundrum. He started by suggesting that we could just hold a package of butter in one hand and a bowl of figs in the other and guesstimate. But in action he discovered it was harder to decipher the difference between the two sides.

“We could make a scale!” he suggested, surprising even himself. “We need something long and straight for the arms.” He scurried to the garage, with my husband, to source materials for his contraption. The oversized ruler he used in his first try proved to be too flexible, which led him to the sturdy wooden plank. A block of cheese from our fridge served as the fulcrum. With the package of butter on one side, he started adding figs to the other—one by one—until he achieved the balance he was seeking. About 14 figs.

Google could have easily answered our question. Or I could have just bought a basic kitchen scale. But those solutions would have lessened the learning that was at hand. By letting James experiment, and figure out a solution for himself, he had the opportunity to learn much more than how many figs are in a pound. He exercised his creativity in coming up with a solution, constrained by the materials at hand. He encountered failure (albeit a small one) and modified his method to find a new path, instead of just giving up. He worked persistently to find a solution and felt satisfied with himself at the end—a much different kind of satisfaction than the one he would have felt with a set of search results.

Yes, searching for the answer on Google would have been faster, easier, simpler. But like so many things in our 52 New Foods Challenge, the journey is about so much more than the destination.

A mother of two, Jennifer Tyler Lee is the creator of the award-winning healthy eating game, Crunch a Color®, and author of the upcoming book, The 52 New Foods Challenge (Penguin/Avery 2014), a week-by-week playbook to get your family eating healthy, one new food at a time. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.


Basic Knife Skills: Hulled Strawberries (Week 24, 52 New Foods) June 27 2013, 1 Comment

Exploring fun ways to cook with strawberries, my six-year-old discovered this clever (and easy) way to hull a strawberry.


The Perfect Plumcot: Ripe Fruit for the Picking! (Week 23, 52 New Foods) June 19 2013, 0 Comments

plumcot ripe fruit crunch a color 3

A local farmer shares her tips on how to pick the perfect plumcot!


Try Something New: Learn How to Cook Radish (Leaves and All) (52 New Foods, Around the World Week 18) May 18 2013, 1 Comment

try something new how to cook radishTry something new! Grow a love of new foods from the ground up. Fresh from the garden, this week we try the often underappreciated radish (leaves and all).

 

Healthy Homemade Hummus (52 New Foods, Around the World Week 17) May 13 2013, 0 Comments

homemade hummusA healthy homemade hummus is the first of many ways we plan to try our new food of the week: chickpeas.


Amazing Avocado: Recipes to Try with your Picky Eaters (52 New Foods, Around the World Week 16) April 28 2013, 0 Comments

avocado recipes for picky eatersThis week in our 52 New Foods adventure, we’re trying avocado -- a few different ways. It's the secret to getting past picky!


Eat Your Colors! (52 New Foods, Around the World Week 15) April 22 2013, 2 Comments

eat your colors crunch a color


A fun (and colorful) way to try new foods and cook together.


This week we’re boosting up the color in our 52 New Foods challenge. Instead of just one new food, we’re bringing together a few new foods and having fun eating our colors with a rainbow salad bar! It’s an easy way to sample new tastes – jicama, radicchio, and tomatillo – along with familiar favorites like strawberries, blueberries, mango and avocado.

It’s also a fun and simple way to cook together with your kids. As Michael Pollan put it in his recent interview with Mark Bittman of The New York Times, “Cooking is probably the most important thing you can do to improve your diet.” But cooking with your kids can feel overwhelming for busy parents. How to tackle that challenge? Make it easy!

Cooking together can be as simple as chopping up fresh fruits and veggies and assembling them in a salad. Setup your cooking project like an activity, with all of the ingredients and supplies you’ll need within arms reach. Let the little ones peel and squeeze, and the more experienced kids chop and dice. Most importantly, let each person create their own mix.

What we Liked: It’s highly unlikely that my kids would have tried radicchio simply on its own. But sprinkled on a colorful salad that they created? You bet! Same goes for jicama. Be sure to put out a few favorites along with your new foods to give your kids a safe place to start. Encourage them to try even a few small sprinkles of radicchio or a couple of jicama matchsticks. Your goal is to get them to try something new, and it’s 100% okay if they don’t like it on the first try. Keep trying!

Eat Your Colors: A Rainbow Salad Bar

Prep time: 10 minutes
Cook time: 0 minutes
Yield: Makes 4 to 6 servings
Crunch a Color points: 15 blue / purple, 15 white (x2), 10 green (x2), 10 yellow / orange, 5 red, 5 blue / purple, 5 yellow (x2). Bonus points for each new food you try.

Note: Crunch a Color points will be different for each person depending on their mix.

Ingredients:

eat your colors crunch a color ingredients


3 rainbow carrots
2 tomatillos
1 jicama
1 avocado
1 mango
1 pint strawberries
½ pint blueberries
½ head radicchio
5 slices pineapple
1 small onion
1 Meyer lemon
1 lime
Cilantro for garnish

Directions:

1. Peel and dice your veggies and fruits. Let your kids do as much of the prep as possible! My only exception is with using the mandoline. To create super thin shreds of radicchio, as well as jicama and carrot matchsticks, I prefer to use a mandoline. I’m not quite brave enough to let my kids have at it with that slicer – at least not until I find a safer version! Everything else is fair game.

Note: If you choose to include tomatillos in your salad bar, consider roasting them first. Ten minutes in a 350 degree oven will do the trick. My kids preferred the flavor of roasted tomatillo to the raw version, although you can serve it either way.

eat your colors crunch a color step 1c

eat your colors crunch a color step 1a

eat your colors crunch a color step 1


Tip: Light a votive when cutting an onion to banish tears!

eat your colors crunch a color step 1b


2. Serve your ingredients in small bowls, lined up in the colors of the rainbow. You should have between a ½ cup and 1 cup of each ingredient.

eat your colors crunch a color


3. Let each person create their own recipe. Encourage everyone to include at least three colors in their mix. Bonus points for trying any of the new foods, even just a taster. I was floored when my 6-year-old son James included everything in his salad – even the onions!

eat your colors crunch a color step 3


4. To finish, squeeze a little Meyer lemon or lime on top of your salad. Enjoy!

eat your colors crunch a color salad


* What’s your favorite way to eat your colors? What are your tips for cooking together with your kids? Share your ideas!  
 

Craving more easy recipes to try? Catch up on last week’s post: Taco Night!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.


Taco Night! Baja Fish Tacos the Healthy Way (52 New Foods, Around the World Week 14) April 15 2013, 0 Comments

Taco Night Baja Fish Tacos Taco night! An easy weeknight dinner that makes it fun to try a few new foods.


Mango Salsa Recipes for Picky Eaters (52 New Foods, Around the World Week 13) April 10 2013, 2 Comments

mango salsa recipes


These simple mango salsa recipes make it easy and fun for picky eaters to try a new food (or two) lots of different ways – the key to getting past peas and pasta!


Fresh, organic mangoes gave the market a bright splash of color. Impossible to resist, we decided to make them our new food of the week. A fun way to start our Whole Foods Challenge!

As part of our 52 New Foods adventure, we’re heading to Whole Foods to scout out our new food each week this month. It’s how my kids plan to celebrate the launch of Crunch a Color at Whole Foods markets! We hope you’ll join us. Be sure to snap pictures of the new foods you are trying and share them with us on Facebook and Twitter. Bonus points if you spot Crunch a Color in store!

mango salsa recipes whole foods


Now back to those mangoes. You may be thinking, “It’s not hard to get kids to try mango!” This is true, but there’s a secret. Familiar foods like mango are your ticket to more challenging foods like onion and pepper. Here’s how:

Set the ingredients up assembly line style, and let your kids create a mango salsa tasting bar. Encourage them to build their own recipes, moving from just one or two ingredients (mango and lemon) to a full on salsa with all of the fixings including those tough to try foods like red onion, cilantro and pepper. Let them taste a bit of each version and figure out the right mix for them! They may decide that they don’t like the recipe with red onion, but it’ll get your kids having fun tasting a new food a few different ways, which is your goal! It’s one of the keys to getting past peas and pasta.

What we Liked: This little game worked wonders with my picky eaters! First, it got my daughter Catherine to finally try (and like!) cilantro. Surprise! The mango salsa recipe with onion and pepper was a little too strong for her palette, but I celebrated that she gave it a try (and we agreed to do it again). As for my son James, his reaction to the full on version of our mango salsa – mango, lemon, lime, strawberry, cilantro, red onion and pepper – can only be summarized one way. A picture is worth a thousand words!

mango salsa recipes for picky eaters


Mango Salsa Recipes for Picky Eaters

FOR A PRINTABLE VERSION OF THIS RECIPE CLICK HERE.

Prep time: 5 minutes
Cook time: 0 minutes
Yield: Makes 4 servings
Crunch a Color points: 5 Yellow / Orange, plus additional points for the other colors that you add.

Ingredients:

mango salsa recipes ingredients


2 mangoes
2 medium strawberries
2 slices of red pepper
2 slices, Meyer lemon
2 slices, lime
1 Tbsp red onion, chopped fine
1 handful, cilantro

Directions:

1. Prepare your ingredients. Mangoes and strawberries should be cut into ¼” cubes. Lemons and limes sliced into wedges. Peppers and onions chopped fine! Cilantro can be left as is.

mango salsa recipes step 1


2. Setup your ingredients assembly line style, starting with the simplest recipe on the left (mango, lemon, lime) and moving to the most challenging recipe on the right (red onion and pepper).

mango salsa recipes step 2


3. Prepare your mango salsa recipes, moving from left to right. The recipes build on each other. For example, the last recipe includes red onion and pepper, along with all of the ingredients that came in the earlier versions (lemon, lime, strawberry, cilantro).

mango salsa recipes step 3

mango salsa recipes step 3b


4. Give ‘em a taste! We tried our mango salsa recipes with a slice of whole wheat tortilla.

mango salsa recipes step 4


5. Vote for your favorite!

mango salsa recipes step 5


* How do you like to enjoy mango? Do you have a favorite mango salsa recipe? Share your ideas!  

Craving more easy recipes to try? Catch up on last week’s new food: Eggplant Parmigana.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.


Eggplant Parmigiana (52 New Foods, Around the World Week 12) March 25 2013, 0 Comments

eggplant parmigianaThe secret to making eggplant parmigiana!

Eggplant parmigiana (or eggplant parmesan as some like to call it), is a dish that regularly showed up at our Sunday night family dinners when I was young. It was the one that I always passed on. Something about the texture just didn’t catch my fancy, until I discovered a few simple tricks.


Roasted Garlic (52 New Foods, Around the World Week 11) March 18 2013, 4 Comments

roasted garlic 

The subtle flavor of roasted garlic was an eye-opener for my picky eater.


Italian Style Homemade Chicken Soup (52 New Foods, Around the World Week 10) March 10 2013, 0 Comments

italian homemade chicken soup


The easiest homemade chicken soup ever!


My littlest one was home sick this week. When those rosy red cheeks and tired eyes show up, chicken soup is first on the menu. It used to be that I would reach for a can of chicken soup from the pantry, but we’ve come so far in our 52 New Foods journey that when I grabbed that little red can this week I just couldn’t do a heat and eat. “I need to make it from scratch.” I resolved. My husband, the sweetheart that he is, headed out to the market at the crack of dawn with a simple list – carrots, celery, and an onion. I had some leftover Italian chicken in the fridge from dinner the previous night.

The beautiful thing about this recipe is that it is so darn easy to make and it results in a delicious, wholesome soup full of healthy ingredients. My son asked, “Why does chicken soup help to make me feel better when I am sick?” This question is one I’ve asked myself many times over. “I’m not sure,” I replied, “why do you think it helps?” His little hands wrapped around the bowl, sipping slowly he pondered this question and then responded, “Maybe the vegetables chase the bugs away.” I smiled a big smile and hugged him tight, “You know, I think you may be right. I’m glad that you’re feeling better.”

What we Liked: This easy Italian style homemade chicken soup isn’t just for chasing cold bugs away. It’s the perfect busy weeknight meal. Make our easy Italian chicken and save a few pieces as leftovers. Then use that tasty chicken to make this soup the next day. Serve it up with a gooey grilled cheese sandwich for a quick dinner, or pack it in the kids’ lunchboxes with a few whole grain crackers for crumbling.   

Italian Style Homemade Chicken Soup

Prep time: 5 minutes
Cook time: 15 minutes
Yield: Makes 6 to 8 servings
Crunch a Color points: 10 protein, 10 healthy grains, 10 green or orange

For a printable version of this recipe click here.

Ingredients:

italian homemade chicken soup ingredients


4 cups organic chicken broth
2 cups cooked Italian chicken
2 cups cooked pasta (I like to use rotini)
1 cup water
3 celery stalks
2 carrots
½ onion
1 clove garlic
1 Tbsp olive oil
1 bay leaf
A few sprigs of fresh thyme
Salt and pepper to taste

Directions:

1. Chop the onion, carrots and celery into ¼” to ½” size pieces.

italian homemade chicken soup step 1


2. Heat a stockpot over medium, then add the olive oil, garlic and onions. Simmer gently until the onions are translucent, about 3 minutes. Add the carrots and celery and simmer 2 to 3 minutes more.

italian homemade chicken soup step 2


3. Add the chicken broth, water and the bay leaf. Bring to a boil, then reduce heat and simmer for 8 minutes.

italian homemade chicken soup step 3


4. While the broth is simmering, chop the chicken into bite size pieces. Add to the pot with the cooked pasta and heat 2 minutes more.

5. Season to taste with salt and pepper. Serve warm with a few sprigs of fresh thyme.

italian homemade chicken soup


* Do you have a favorite homemade chicken soup recipe? Share your ideas!  

Craving more easy recipes to try? Catch up on last week’s new food: Mini Asparagus Frittata aka Savory Muffins

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.


Mini Baked Asparagus Frittata aka Savory Muffins (52 New Foods, Around the World Week 9) March 04 2013, 3 Comments

baked asparagus frittata savory muffinsSavory muffins are a fun twist on asparagus frittata! Baked with asparagus, onions and eggs, this deliciously easy asparagus frittata recipe was a huge hit with my family. Bonus that it makes an easy addition to a healthy lunchbox!

 

 

 

baked asparagus frittata savory muffins lunch 


Crispy Oven Baked Sweet Potato Fries (52 New Foods, Around the World Week 8) February 24 2013, 13 Comments

how to make sweet potato fries How to make sweet potato fries so crispy and tasty they’re worthy of a French bistro. Tossed in olive oil with a little salt, these baked sweet potato fries are tasty, easy and nutritious. 


An Easy Apple Pie Recipe: Simple Apple Galette (52 New Foods, Around the World Week 7) February 17 2013, 0 Comments

easy apple pie recipe: apple galette 

This easy apple pie recipe is a simple French twist on a favorite sweet treat: apple galette.


My French Food Flop (52 New Foods, Around the World Week 6) February 12 2013, 3 Comments

healthy leek soup recipe 

Resiliency is the parenting manifesto du jour. But as a busy parent, being resilient (especially in the kitchen) is something I find hard to do


A Healthy Leek Soup Recipe (52 New Foods, Around the World Week 6) February 12 2013, 3 Comments

healthy leek soup recipe 

A healthy leek soup recipe that your kids will love (but not mine)!


52 New Foods: Our Journey to Happy, Healthy Eating February 10 2013, 0 Comments


52 weeks, 52 new foods. How our family discovered the secret to happy, healthy eating.


A Healthy, Easy Crepe Recipe (52 New Foods, Around the World Week 5) February 06 2013, 0 Comments

healthy easy crepe recipeA little taste of Paris, this easy crepe recipe is a warm and wholesome treat. Healthy and delicious!

 

A Simple Bok Choy Recipe (52 New Foods, Around the World Week 4) January 26 2013, 4 Comments

bok choy recipeOur simple, sizzling bok choy recipe with a hint of garlic and ginger makes a super side for a healthy supper.