Broiled Grapefruit Recipe (Week 49, 52 New Foods)
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.
Veggie Pancakes (Week 46, 52 New Foods)
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.
