Posted by Jennifer Tyler Lee on April 10, 2013 2 Comments
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!
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
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:
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.
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).
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).
4. Give ‘em a taste! We
tried our mango salsa recipes with a slice of whole wheat tortilla.
5. Vote for your
favorite!
*
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.
Read More
Posted by Jennifer Tyler Lee on March 25, 2013 0 Comments
The secret to making eggplant parmigiana courtesy
of the Italian grandma’s who know their stuff when it comes to family-style
cooking!
“The trick to eggplant
parmesan? Don’t use eggplant.” Standing in my friend Cheri’s kitchen, chatting
about the best way to make eggplant parmesan, this is the quip that I hear from
the peanut gallery. It pretty much sums up the reaction I got from most of my
friends when I announced our new food this week: eggplant. But for each
vehement opponent, there was a passionate follower like my mom, who absolutely
loves eggplant.
A classic love hate
relationship.
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.
So what’s the secret? A couple
of phone calls to the resident Italian grandmas and we had our answer:
1) Slice it thin. No more
than ¼”.
2) Flour first. Then egg. Then the breadcrumb and grated parmesan mixture.
3) No bake. Lighting frying in olive oil is the only way to get it crispy.
4) Good sauce. Enough said.
What we Liked: The first time through, I left the eggplant sizzling in the pan a
little too long. But my mistake turned into an opportunity. The extra
crispiness of the eggplant was what did the trick for my kids (and me) – no
mushiness at all!
Eggplant Parmigiana
For a printable version of this recipe CLICK HERE.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: Makes 8 to 10 servings
Crunch a Color points: 15 Purple
Ingredients:
2 medium eggplants
¾ cup grated parmesan
¾ cup whole wheat breadcrumbs
1 ½ cups shredded mozzarella
6 cups tomato sauce (preferably use our homemade tomato sauce, but if not
choose one from a jar with all natural ingredients)
3 large eggs
A few sprigs of fresh basil
Olive oil, for sautéing
Directions:
1. Preheat the oven to 375
degrees.
2. Slice. Cut the
eggplant into slices no more than ¼” thick!
3. Dip. First in flour,
then in egg, then in the breadcrumb and parmesan cheese mixture. Set it up like
an assembly line and let the kids have fun!
4. Sizzle. Over medium
heat, lightly fry the breaded eggplant slices in olive oil. Refresh the oil
between batches. Let the eggplant slices dry on a cooling rack before moving to
Step 4.
5. Assemble. Start by
putting a layer of tomato sauce on the bottom of a 9 x 13 inch pan. Add a layer
of eggplant, a little basil, then cheese. Repeat.
6. Bake. Pop it into your preheated oven for 20
minutes, or until the sauce is bubbling. Let stand 5 minutes before serving.
*
What’s your trick for making the perfect eggplant parmigiana? What other ways
do you like to enjoy eggplant? Share your ideas!
Craving more easy recipes to try? Catch up on
last week’s new food: Roasted Garlic.
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.
Read More
Posted by Jennifer Tyler Lee on March 18, 2013 4 Comments
The subtle flavor of roasted garlic was an
eye-opener for my picky eater.
When I think of Italian
cooking, I think of garlic. The distinct smell of it simmering in the pan
transports me back to my Gram’s house and I find myself longing for a taste of
one of her homemade dishes. In my mind, our 52 New Foods adventure in Italy
wouldn’t be complete without a close encounter with this quintessentially
Italian ingredient.
But for many kids,
particularly picky eaters, the taste of garlic can be overwhelming. The
solution? Roast it! One of my favorite dishes that Gram used to make was garlic
bread with real roasted garlic. Roasting those little white bulbs, with a touch
of olive oil, transforms them into an incredible soothing and almost sweet
spread that is perfect for lavishing on a crusty Italian loaf. Add a few
sautéed mushrooms for even more deliciousness.
What we Liked: Letting my daughter Catherine take the lead on making this dish was
the key to getting her to like it. I call her our “super sensor.” She
experiences touch, taste and smell in a much more intense way than I do. This
project was absolutely perfect for her. First, peeling and picking off the
flakey layers of the garlic bulbs, then using her fingers to massage a little
olive oil into the garlic, and finally, enjoying the unexpected and wonderful
surprise of a soft and delicious flavor instead of the sharpness that she
normally associates with the smell of garlic. Mission accomplished!
Roasted Garlic
Prep time: 5 minutes
Cook time: 30 minutes
Yield: Makes 6 heads
Crunch a Color points: 15 White
Ingredients:
6 heads of garlic
1 Tbsp olive oil
Directions:
1. Preheat the oven to
400 degrees.
2. Peel away the flakey
outer layers of the garlic bulb, but leave the cloves in tact.
2. Cut off ¼” to ½” of
the tops of the bulbs, exposing the inner cloves.
3. Place the garlic bulbs
on a baking sheet or in a muffin tin. Drizzle with a bit of olive oil, then
massage the oil into the cloves with your fingers.
4. Cover with aluminum
foil and bake for 30 to 35 minutes or until the cloves are soft when pressed. Allow
the garlic to cool, then spread on a crusty, whole grain roll to make garlic
bread.
*
What is your favorite way to use roasted garlic? Share your ideas!
Craving more easy recipes to try? Catch up on
last week’s new food: Italian Style Homemade Chicken Soup.
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.
Read More
Posted by Jennifer Tyler Lee on March 09, 2013 0 Comments
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:
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.
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.
3. Add the chicken broth,
water and the bay leaf. Bring to a boil, then reduce heat and simmer for 8
minutes.
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.
*
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.
Read More
Posted by Jennifer Tyler Lee on March 04, 2013 3 Comments
Baked with asparagus, onions and eggs, this
deliciously easy asparagus frittata recipe was a huge hit with my family. “Savory
muffins!” my daughter exclaimed.
With spring on the
horizon, my mind is dreaming of brunch. It is one of my most favorite meals to
host because the cooking is easy (and can often be made ahead) and it’s usually
during a bright spot in my day when I’m feeling energized and the kids are in a
good mood.
No brunch would be
complete without my Gram’s asparagus frittata. Having grown up in a big Italian
family, there was always lots of food around when we gathered together. Each of
my aunts had their domain – crispelles, ravioli, tomato sauce. The list goes on
for miles. Among my Gram’s specialties was a simple Italian frittata chock-full
of asparagus and ricotta. The smell of this dish simmering always transports me
back to her kitchen at Easter time.
“Let’s take our 52 New
Foods adventure to Italy” I cheered. There was no debate at the family table,
as Italian dishes are some of our favorites. The only condition was that we
make homemade pasta – which will be fun but challenging. I still haven’t
mastered Gram’s pasta recipes. In the meantime, we decided frittata was an easy
place to start.
What we Liked: Thinking the ricotta cheese might be too much for my picky eaters’
palette, I replaced it with mozzarella. To make it more fun, we made the
frittata in individual muffin cups. We each personalized our “muffins” – some
with more asparagus, some with less. To her surprise, my daughter even enjoyed
the ones with asparagus. She liked them so much that she named them Savory
Muffins. Bonus: they make an easy addition to your healthy lunchbox.
Mini Baked Asparagus Frittata aka Savory Muffins
Prep time: 10 minutes
Cook time: 15 minutes
Yield: Makes 12 muffins
Crunch a Color points: 15 green
For a printable version of this recipe click here.
Ingredients:
1 bunch asparagus
10 eggs
1 potato
½ onion
½ cup shredded mozzarella
2 Tbsp olive oil
¼ tsp kosher salt
Directions:
1. Preheat the oven to 350
degrees. Lightly spray a muffin tin with oil.
2. Chop the asparagus,
onion and potato into ¼” to ½” size pieces. When the kids are chopping, remind
them to make a fist to keep their fingers safe!
3. Heat a frying pan over
medium. Add the olive oil, then the onions. Sauté 2 to 3 minutes. Add the
potatoes to the onions and sauté 3 to 4 minutes more. Finally, add the
asparagus and mix together with the potatoes and onions. Simmer in the pan an
additional 3 to 4 minutes (about 10 minutes total). Set aside in a small bowl.
4. In a large bowl, beat
together the eggs and salt.
5. Pour the egg mixture
into the greased baking cups, filling about halfway. Add a spoonful of the
cooked vegetables to each cup and sprinkle with mozzarella. Add extra egg
mixture to fill the cups almost all the way to the top.
Quick Tip: Let your kids personalize their muffins
by adding the amount and kind of vegetables that they feel is right for them.
Encourage them to make a couple of variations to give different tastes (and new
veggies) a try.
6. Bake at 350 degrees
for 15 to 17 minutes. Serve warm!
*
Which veggies do you like to feature in your frittata? Share your ideas!
Craving more easy recipes to try? Catch up on
last week’s new food: Oven Baked Sweet Potato Fries.
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.
Read More
