Posted by Jennifer Tyler Lee on April 15, 2013 0 Comments
Taco night! An easy dinner that makes it
fun to try a few new foods.
Build your own taco night
is a surefire hit in our house. And it is for others too! Taco Night
consistently ranked in the top five favorite meals to cook with kids in a
recent informal poll I conducted with Crunch a Color families. Why? It’s a
dinner where everyone can get in the act – chopping, sizzling and slicing fresh
ingredients to serve up family style. It’s also an easy opportunity to sample a
few new foods.
With a big batch of mango
salsa and some deliciously fresh Halibut from Whole Foods on our hands, we
decided to make Baja fish tacos the healthy way! It’s week two in our Whole
Foods Challenge (we’re celebrating the launch of our games in their stores).
What we Liked: Hardcore Baja fish taco fans will tell you to bread and fry the fish
for your tacos, but I couldn’t disagree more! Baking the fish with a little
salt and pepper, and finishing it off with a squeeze of lemon or lime, is the
best way to bring out its naturally delicious flavor. Plus, it’s healthier!
Baja Fish Tacos the Healthy Way
Prep time: 10 minutes
Cook time: 10 to 12 minutes
Yield: Makes 4 to 6 servings
Crunch a Color points: 10 Protein plus additional colors for the veggies you
add. 2x points for each new food you try.
Ingredients:
1 ½ lb Alaskan halibut*
6 whole wheat tortillas
1 batch mango salsa
1 cucumber
1 head iceberg lettuce
1 red pepper
1 red onion
1 Meyer lemon
1 lime
Cilantro for garnish
Salt and pepper
*Note: Choose your fish wisely. Check
Seafood Watch for a list of fish to buy and avoid.
Let your kids add a few
veggies to the list. Head to the local market together and encourage them to
pick a few favorites, along with something new to try. This week my daughter
added fava beans – one of her favorites. Peppers and red onions made another
appearance this week as a new food to try (again) in our mango salsa recipe.
A trip to Whole Foods
made even more fun by spotting Crunch a Color in store!
Directions:
1. Preheat the oven to
350 degrees.
2. Peel, chop and dice
your fresh ingredients. Let each family member get in the act! Washing and
tearing the iceberg lettuce is perfect for beginners, peeling and chopping the
cucumber works for intermediate kid chefs, and full on dicing is great fun for
kids who are ready to be more independent in the kitchen.
3. Squeeze a little meyer
lemon on top of your fish, add salt and pepper, wrap it up in parchment paper
or aluminum foil and place on a bake sheet (I had aluminum foil on hand this
week, so that’s what I used, but I tend to prefer parchment). Bake for 10 to 12
minutes, or until the fish flakes easily when tested with a fork. Be careful
not to over bake the fish, which will dry it out.
4. Serve up your
ingredients family style, so everyone can add their favorite fixings to their
taco.
5. Cut a few extra
tortillas into small wedges and encourage everyone to try a taster of the new
foods on the table that they may have been shy about adding to their taco. This
makes it easy for them to give new foods a try, without having to pitch their
whole taco if they don’t like the taste of something.
*
Have you tried Baja fish tacos? What’s your favorite Taco Night recipe? Share
your ideas!
Craving more easy recipes to try? Catch up on
last week’s new food: Mango Salsa.
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 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
