Posted by Jennifer Lee on December 17, 2012 0 Comments
This deliciously simple broiled grapefruit recipe
adds a flavorful twist to your table: a sweet and juicy treat without a drop of
refined sugar.
Grapefruit is one of my
favorite winter fruits. Slicing it open, I could swear I hear it call out, “Wake up,
the day is here!” For some kids, the flavor can be a bit overpowering. My
daughter loves the bright spray of citrus on her palette, but my son prefers a mellower
flavor, which is exactly what broiling a grapefruit achieves. Delicately dressed
with a touch of agave and a sprinkle of cinnamon and ginger, this broiled
grapefruit recipe is one we’re adding to our list of ultra-easy, family
favorites.
Broiled Grapefruit with Agave and Cinnamon
Prep time: 2 minutes
Cook time: 3 to 5 minutes
Yield: Serves 4
Ingredients:
2 grapefruits, halved
4 tsp agave
A few pinches of cinnamon
Directions:
1. Wash the grapefruit and
cut it in half. Using a small paring knife, cut around the outside of the
grapefruit.
2. Top each grapefruit half
with a teaspoon of agave, spreading gently over the fruit with the back of a
spoon. Sprinkle lightly with cinnamon (I added a little ginger too).
3. Broil for 3 to 5 minutes,
or until tops are slightly browned.
* Have
you tried broiled grapefruit? What is your favorite way to enjoy this delicious
winter fruit?
Craving more easy recipes to try? Catch up on
last week’s recipe: Mini apple pear crisp.
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
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, 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, easy 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 Lee on December 10, 2012 0 Comments
A mini apple pear crisp is the fresh food version of a big
warm bear hug! Filled to the brim with sweet, bubbling fresh pears, apples and
cranberries, it’s the perfect treat to serve at a cozy winter get-together by
the fire with friends and family.
Pears and apples abound at
our local market and they are one of our favorite snacks. To be sure, they are
absolutely delicious enjoyed just as they are – nature’s perfect fast food. But
this week my kids and I had a hankering for a holiday treat. We wanted to make
something a little special for our upcoming school celebration, so we decided
to make a big batch of apple pear crisp in mini ramekins. A warm little treat
to greet each one of our guests.
Mini Apple Pear Crisp
Prep time: 20 minutes
Cook time: 30 to 35 minutes
Yield: Serves 12
Ingredients:
For the apple
pear crisp filling:
6 medium apples
4 medium pears
¾ cup dried cranberries
½ tsp lemon zest
2 Tbsp lemon juice
¼ c whole wheat pastry flour
½ c sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
For the apple pear crisp topping:
1 ¼ cup whole wheat pastry flour
1 cup rolled oats
2 sticks of butter
¼ cup flax meal
¾ cup white sugar
¾ cup brown sugar
Directions:
1. Peel and core the pears
and apples, then cut into large chunks. I find this a bit tedious, but
my kids love recipes with lots of peeling and chopping so they were in charge
of this step!
2. Load the fruit into a
large bowl with the cranberries, lemon zest, lemon juice, sugar, whole-wheat flour,
cinnamon and nutmeg. Toss gently to combine. Set aside.
3. For the topping, combine
the whole-wheat flour, oats, butter, flax meal and sugars in the bowl of an
electric mixer. Mix gently until the mixture looks like large crumbles.
4. Portion the fruit mixture
into 12 small ramekins, then top each with a handful of the crumble topping.
5. Bake at 350 degrees for
30 to 35 minutes, or until the top is lightly browned and the fruit is
bubbling. When it’s ready the smell is absolutely glorious!
NOTE: To make ahead, simply
assemble the mini crisps in the individual ramekins, cover tightly and store in
the refrigerator for up to 2 days. When ready, simply bake and enjoy!
My good friend and fellow
family foodie, Kim Gerber at Out of the Box Food, inspired our apple pear crisp
recipe this week. Be sure to check out her healthy remakes of all of your
favorite foods.
* Do
you have a family favorite recipe for apple pear crisp? What is your favorite
way to prepare this cozy treat?
Craving more easy recipes to try? Catch up on
last week’s recipe: Romanesco
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
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, 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, easy 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 Lee on December 05, 2012 1 Comment
Romanesco was a new discovery for my kids and me this
week! This spiraling spectacle looks like a cross between broccoli and
cauliflower, and made a deliciously fun addition to our family table.
Touring our local market my
food explorers exploded with excitement when they spotted a new addition to the
tables. It’s spiraling pattern, and beautifully soft green palette, immediately
caught our attention. “Romanesco!” the farmer exclaimed when we asked about
this freakishly fun edible flower. We couldn’t resist making it our new food of
the week. Bonus points for the person who can find the Fibonacci sequence on
this fantastical flower!
Romanesco: Broccoli with a Twist
Prep time: 5 minutes
Cook time: 10 to 15 minutes
Yield: Serves 4
Crunch a Color Points: 15 green
Ingredients:
1 head
Romanesco broccoli
2 Tbsp olive
oil
½ tsp kosher
salt
Directions:
1. Remove the stem of the
Romanesco, cutting around the core and then trimming the florets from the inner
stem. Cut the florets in half again to make bite sized pieces.
NOTE: See our tips on to how
to prepare cauliflower for more details.
2. Place on a bake sheet and
toss right on the pan with the olive oil and salt. This saves a step on cleanup!
3. Bake in a 375 degree oven
for 10 to 15 minutes, turning halfway through, until the florets are nicely
browned. Enjoy!
* Have
you tried Romanesco? What is your favorite way to prepare this fun veggie?
Craving more easy recipes to try? Catch up on
last week’s recipe: Veggie pancakes!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
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, 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, easy 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 Lee on November 28, 2012 2 Comments
Veggie pancakes? You bet! Carrot and zucchini come together to make a tasty,
easy veggie pancake perfect for brunch or to munch at lunch!
Anytime pancakes are on the
menu my kids rush to the table. I wondered, “Would veggie pancakes get the same
exuberant reaction?” Catherine McCord of Weelicious had the perfect recipe to
help me find out. Made with wholesome carrots and zucchini and a touch of fresh
butter these veggie pancakes were a winner at our table. Bonus that I can make
these little fritters ahead of time, then just pop them in the oven to crisp
when we’re ready -- a perfect addition to our holiday brunch!
Veggie Pancakes
Prep time: 5 minutes
Cook time: 18 to 20 minutes
Yield: Makes 8 pancakes
Ingredients:
1/2 cup grated
carrots
1/2 cup grated
zucchini
1 egg
1/4 cup milk
1/2 cup whole
wheat flour
1/2 tsp baking
powder
1 tsp kosher
salt
2 Tbsp butter
Note: I used a mandoline to julienne the carrots and zucchini. It's easy to use and makes absolutely perfect little matchsticks. If you don't have a mandoline, you can use a basic box grater.
Directions:
1. Whisk the egg and milk
together, then pour over the veggies.
2. In a separate bowl, whisk
the dry ingredients together. Add to the veggie mixture and stir gently.
3. Heat the pan, then add a
little butter and a dollop of the veggie pancake mixture. Cook until golden
brown (1 to 2 minutes), then flip and brown the other side (another 1 to 2
minutes).
4. Serve warm. Enjoy!
To freeze, cool the pancakes completely
and store in an airtight glass container. To serve, heat the pancakes in a 350
degree oven until they are hot and crisp again (about 10 minutes).
Recipe inspired by Catherine McCord's veggie pancakes at weelicious.com.
* What
are your favorite foods to serve at a festive holiday brunch?
Craving more easy recipes to try? Catch up on
last week’s recipe: Gluten-Free Stuffing.
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
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, 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, easy 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 Lee on November 19, 2012 0 Comments
For a healthy twist on a holiday favorite, this easy
recipe for gluten-free stuffing made with quinoa, apples, sweet potato and
walnuts is just the ticket.
Our holiday table is always
filled with family favorites – tastes and smells that immediately bring back
fond memories of family get-togethers and warm celebrations. But this year, in
honor of our 52 New Foods adventure, we’re adding a few new additions to our
table. Thanks to the fantastic and fabulous Marla Meridith at Family Fresh
Cooking, we’re welcoming quinoa stuffing to our list of favorite holiday
dishes. Bonus points for being gluten-free!
Gluten Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts
Prep time: 10 minutes
Cook time: 35 to 40 minutes
Yield: Makes 10 to 12 servings
Ingredients:
1 cup dry quinoa
2 sweet potatoes, peeled and chopped into ¼” dice
2 Braeburn apples, chopped into ¼” dice
½ cup maple syrup
2 Tbsp olive oil
1 Tbsp thyme
¼ tsp ginger
¼ tsp cinnamon
1 cup walnuts, chopped
Salt to taste
Directions:
1. Add the quinoa to two
cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or
until the water is absorbed.
2. While the quinoa is
cooking, add the lemon to the apples.
3. Toss the lemon apples
with the sweet potato, maple syrup and spices.
4. Bake in a 400 degree oven
for 35 to 40 minutes.
5. Add the quinoa and
walnuts to the baked apples and sweet potatoes. Drizzle with a little extra
maple syrup and add salt to taste.
6. Enjoy with friends and
family!
Recipe inspired by Marla Meridith's Quinoa Stuffing with Apple, Sweet Potato and Hazelnuts.
* What
new foods are you adding to your holiday table this year?
Craving more easy recipes to try? Catch up on
last week’s recipe: Easy Butternut Squash Soup!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
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, 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, easy 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
