Pomegranate Seeds With No Mess!

Posted by Jennifer Lee on December 19, 2012 0 Comments
pomegranate seeds


Pomegranate seeds are delicious, but they can be messy. Here’s a quick tip for how to seed a pomegranate the easy and fun way, with no mess!

My kids love our secret trick for how to remove pomegranate seeds. It’s a fun, no mess activity and the reward at the end is a delicious bowl of tangy, crunchy pomegranate seeds that you can use in salads, sauces or just simply enjoy on their own.

How to Seed a Pomegranate with No Mess

Step 1: Slice the pomegranate in half and place in a large bowl of cold water.

pomegranate

how to seed a pomegranate step 1


Step 2: Working under the water, break apart the fruit using your fingers to release the pomegranate seeds from the membrane.

how to seed a pomegranate step 2


Step 3: Like magic, the membranes float to the top and the seeds sink to the bottom.

how to seed a pomegranate step 3


Step 4: Pour off the membrane filled water, rinse the seeds in a sieve and you’ve got a beautiful batch of pomegranate seeds ready to use in salads, cakes, or this deliciously simple cranberry pomegranate sauce.

pomegranate seeds

cranberry pomegranate sauce

* What is your favorite way to enjoy pomegranate seeds?

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.


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Broiled Grapefruit Recipe (Week 49, 52 New Foods)

Posted by Jennifer Lee on December 17, 2012 0 Comments
broiled grapefruit recipe


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:

broiled grapefruit recipe 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.  

broiled grapefruit recipe step 1


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).

broiled grapefruit recipe step 2


3. Broil for 3 to 5 minutes, or until tops are slightly browned.

broiled grapefruit recipe


* 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.

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Mini Apple Pear Crisp (Week 48, 52 New Foods)

Posted by Jennifer Lee on December 10, 2012 2 Comments
apple pear crisp


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:

apple pear crisp 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!

apple pear crisp step 1


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.

apple pear crisp step 2


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.

apple pear crisp step 3


4. Portion the fruit mixture into 12 small ramekins, then top each with a handful of the crumble topping.

apple pear crisp step 4


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!

apple pear crisp

apple pear crisp vertical


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.

 

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Romanesco: Broccoli with a Twist (Week 47, 52 New Foods)

Posted by Jennifer Lee on December 05, 2012 1 Comment
romanesco broccoli


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:

romanesco recipe 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.    

romanesco broccoli step 1

romanesco broccoli step 1b


2. Place on a bake sheet and toss right on the pan with the olive oil and salt. This saves a step on cleanup!

romanesco broccoli step 2


3. Bake in a 375 degree oven for 10 to 15 minutes, turning halfway through, until the florets are nicely browned. Enjoy!

romanesco broccoli recipe


* 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.

 

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Veggie Pancakes (Week 46, 52 New Foods)

Posted by Jennifer Lee on November 28, 2012 2 Comments
veggie pancakes


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:

veggie 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.   

veggie pancakes step 1


2. In a separate bowl, whisk the dry ingredients together. Add to the veggie mixture and stir gently.

veggie pancakes step 2


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).

veggie pancakes step 3


4. Serve warm. Enjoy!   

veggie pancakes step 3


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.

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