Growing a Meal: Fava Beans June 09 2012, 4 Comments

Farmers’ market tables are filled with fava beans! What do they taste like? How do we prepare them? Can we grow them? Our new food adventure takes us on a journey up the bean stalk as we explore fava beans. 

The local farmers’ market has been a wonderful inspiration for getting my picky eaters to try new foods. Fresh crisp air, bustling crowds, and overflowing tables of colorful fruits and veggies come together to set the perfect stage for exploring. Some mornings my kids eat an entire meal just sampling from each table. Recently, a new veggie has been making regular appearances at our market: fava beans. New to me, and my kids, we thought we’d give them a try.

How to Prepare Fava Beans

Big, broad fava beans seem to be made for tiny fingers. Like a sweet pea, but even easier to unfurl, my kids enjoyed peeling open each bright green pod to reveal the treasure inside. But before you dig in, there’s one extra step: remove the waxy outer coating. Here's how:

Prep time: 8 to 10 min
Cook time: 1 to 2 min
Ready in: 9 to 12 min

Step 1: Shell the Beans. Pull the stem, unzipping the pod on both sides.

Step 2: Boil the Beans. Boil the shelled beans in water for about 1 to 2 minutes.

Step 3: Bathe the Beans. Give the beans a cool bath in ice water before peeling off the waxy outer covering.

Step 4: Enjoy! Now those tasty fava beans are ready for eating!

Fava beans have a buttery texture, and a mild, nutty flavor. Simply delicious on their own, they made a perfect snack and lunchbox companion. We also discovered a simple recipe for grilling fava beans, from Sunset Magazine, which we’ll give a try this weekend. Sounds like a tasty and fun weekend activity!

A note of caution: Some people may experience allergic reactions to fava beans, according to NPR. Be sure to consult your doctor if you are concerned. 

What inspired you at your local farmers’ market this weekend? Share your comments!

Craving more new recipes to try? Catch up on last week’s new food adventure: How to pick your own strawberries.

Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook , Twitter and Pinterest to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes. Crunch a Color is a proud supporter of non-profit children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Available online at www.crunchacolor.com and in stores nationwide at Pottery Barn Kids.

Summer Fun: Pick Your Own Strawberries June 06 2012, 13 Comments

Imagine the giddy laughter heard from kids picking and eating their way through an open farm field covered with fresh, ripe strawberries. Pure joy. This week our new food adventure takes us to a coastal farm where you can pick your own strawberries.

Our new food adventure took on a different flavor this week. We were traveling, so cooking wasn’t top on our list. But we found a new food inspiration at a local farm. Nestled in a sun-drenched field along the California coast, my kids discovered the joy of picking your own strawberries. 

How and Where Pick Your Own Strawberries

There is something thrilling about venturing into a wide-open field, little pails in hand, to find and pick your own bounty of summer fruit. Maybe it’s the simple pleasure of eating fruit straight from the vine, or the excitement of standing face to face with thousands of sweet buds lining the carefully laid rows of strawberry plants. Whatever the reason, this adventure provided a jam-packed morning for the whole family. It’s a food adventure we’d highly recommend adding to your list of summer activities.  A few tips to get you started:

1)   Find a local pick-your-own farm. Pick Your Own is a great resource for finding farms in your area, as well as what’s in season.

2)   Choose organic. Seek out farms that are certified organic. When grown conventionally, strawberries are considered part of the dirty dozen, which means they can be laden with pesticides. 

3)   Bring two pails. One for perfectly ripe fruit, the other for just-past-ripe fruit. Farmers will often give you the just-past-ripe fruit for free (as they did in our case this week), and the fruit is perfect for making jam!

4)   Save a portion of your bounty for freezing. You’ll appreciate those sweet summer berries in smoothies when the winter blues hit.

5)   Use your just-past-ripe strawberries to make jam. The Naptime Chef has a wonderfully easy and tasty recipe for Strawberry Vanilla Jam – yum! 

6)   Enjoy with friends. Upon returning to our hotel, the resident chef was kind enough to wash and prepare the several pounds of berries that we picked. The most fun part: enjoying an overflowing bowl of fresh local strawberries, and the stories of our adventure, with friends and family.

Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook , Twitter and Pinterest to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes. Crunch a Color is a proud supporter of non-profit children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Available online at www.crunchacolor.com and in stores nationwide at Pottery Barn Kids.

Reduce Reuse Recycle: Green Your Lunchbox May 29 2012, 1 Comment

Kids lunch boxes can be the worst offenders when it comes to waste. But a few simple changes can help you green your lunchbox. Swap disposable plastic baggies for BPA-free, reuseable lunch containers. Use cloth napkins instead of paper. Only pack what you really think your kids will eat to minimize food waste. 

A Few Reasons Why We Need to Reduce, Reuse, Recycle

Did you know...

On average, Americans use 20 million plastic baggies a day.

100,000 sea turtles (and other marine life) die each year by ingesting plastic bags.

According to the EPA, each child generates 67 pounds of waste each year.

Packing a bag free lunch saves over $2000 per year.

You and your kids can make a difference with a few easy changes and by keeping the 3 Rs in mind: Reduce, Reuse, Recycle!

Healthy Cooking Tips and Tricks May 29 2012, 0 Comments

As a busy mom, I'm always looking for easy tips and tricks to make healthy cooking a breeze. In honor of Jamie Oliver's Global Food Revolution Day, I brought together a few close friends to swap healthy cooking tips and share in the joy of cooking together. Amy The Family Chef generously donated her time and served as our guide in this fantastic food adventure. Here’s a few of the recipes we made:

How to Prepare Cauliflower (52 New Foods, Week 21) May 28 2012, 9 Comments

A visit to our school garden ignited our new food adventure this week: how to prepare cauliflower.

Quick Tip: How to Pit Cherries Without a Pitter May 21 2012, 11 Comments

Pitting cherries can be as easy as child's play! Here's a simple way to pit cherries without a pitter. 

Simple Cherry Compote (52 New Foods, Week 20) May 21 2012, 2 Comments

Life’s a bowl of cherries – especially when you’re enjoying the simple pleasures of homemade cherry compote.

How to Cook Artichokes the Easy Way! (52 New Foods, Wk 19) May 15 2012, 3 Comments

Teach your kids how to cook artichokes for a fun and tasty family treat.

Healthy Chicken Lettuce Wraps (52 New Foods, Week 18) May 08 2012, 2 Comments

Plan a "build your own dinner" night with healthy chicken lettuce wraps, featuring fresh mint from the garden.

Meet Alotta Colada: A Pineapple Smoothie (52 New Foods, Week 17) May 01 2012, 3 Comments

A recent trip to Hawaii left us longing for the tastes of the islands. What better way to bring back a sweet Hawaiian breeze than with a healthy pineapple smoothie!

Healthy Caesar Salad (52 New Foods, Week 16) April 26 2012, 98 Comments

Move over mayo! Jamie Oliver’s healthy Caesar salad is coming to dinner.

Last week I started on the journey of introducing Caesar salad to my kids, so I was thrilled when I came across Jamie Oliver’s healthy version of this classically delicious dish. Made with Greek yogurt instead of mayonnaise, this healthy Caesar salad dressing is a winner and a Crunch a Color™ family favorite in the making!

Feature Recipe: Jamie Oliver's Healthy Caesar Salad

Finding healthy alternatives to mayonnaise is difficult, so the advice from nutrition experts is often “enjoy it sparingly.” Many recipes suggest substituting yogurt in dishes featuring this creamy creation, but could the tantalizing tang of a deliciously homemade Caesar Salad dressing be achieved with any ingredient other than mayonnaise? I was skeptical, and thoroughly delighted when Jamie’s recipe for healthy Caesar salad turned out to be even better than I expected! I tweaked the recipe slightly to suit my family. Here’s how I made it:            `

Jamie Oliver's Healthy Caesar Salad

Ingredients:
1 bunch organic Romaine lettuce
1/3 cup non-fat Greek yogurt
3 Tbsp olive oil
1 Tbsp grated Parmesan cheese
1 small clove of garlic, finely chopped
Juice from 1/2 lemon
1 anchovy filet
1/8 tsp table salt
½ loaf of herbed Italian bread

Directions:
For the dressing:
1) Place the garlic, anchovy, yogurt, Parmesan cheese, 2 Tbsp olive oil, salt and lemon juice in a food processor. Blend for 2 minutes. Refrigerate until ready to use.

For the croutons:
1) Slice the bread into ¼” cubes.
2) Toss in the remaining 1 Tbsp olive oil and a pinch of salt.
3) Bake in a 250 degree oven for about 10 minutes, tossing occasionally, until lightly browned.

Pull it all together:
1) Wash and dry the romaine lettuce. Tear into bite size pieces.
2) Add the dressing and croutons and toss until fully coated.

Crunch a Color Kids Vote: Tasters all around!

What we liked: This healthy Caesar salad dressing is deliciously easy to make. I dialed down the garlic and anchovies to create a milder version of the dressing that would be easier on the palates of my burgeoning Caesar salad fans. Blending in the food processor ensures a consistent, creamy dressing, which is key for my kids. Like the last dressing I tried, I worked in a few appearances of the recipe over the course of the week, letting them try it with some familiar favorites like teriyaki chicken wings. Slowly, they are coming around. Remember, it can take up to 10 times of exposure to a new food before some children will like it, so don’t give up! If they don’t like it the first time, wait a few days, bring it to the table again and suggest, “Give it another try. Your taste buds may have grown!”

Do you have a favorite healthy homemade dressing? Share the details! 

Next up: May is the month for Mothers. To celebrate, we’ll be featuring a fun lineup of my favorite recipes. Be sure to tune in.

Craving more new recipes to try? Catch up on last week’s recipe: Easy, Italian chicken

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

How to make Caesar Salad a New Food Favorite! (52 New Foods, Week 16) April 23 2012, 1 Comment

Spin up a healthy side! Teach your kids how to make a Caesar Salad your whole family will love and add this classic dish to their list of new food favorites.

Salad is the Mount Everest of new foods at our house. It remains a mystery to me what is so daunting about the notion of a bowl overflowing with beautiful green leafy ruffles drizzled in creamy, homemade dressing. It seems so simple and enjoyable, but it’s a trail my kids haven’t been willing to hike. How will we get over this mountain together?

Feature Recipe: Easy, Caesar Salad

As with any adventure (culinary or otherwise), it’s always more fun and interesting to put the kids in charge of the journey – it’s a surefire way to get them having fun making, sharing and trying new foods. Salad is no exception, so this week my kids and I had great fun learning how to make Caesar Salad.             `

How to Make Caesar Salad

Ingredients:
1 bunch organic Romaine lettuce
½ tsp minced garlic
½ cup organic mayonnaise
¼ cup grated Parmesan cheese
2 Tbsp olive oil
1/2 tsp table salt
Juice from 1/2 lemon
½ loaf of herbed Italian bread

Directions:
For the croutons:
1) Slice the bread into ¼” cubes.
2) Toss in 1 Tbsp olive oil and a pinch of salt.
3) Bake in a 250 degree oven for about 10 minutes, tossing occasionally, until lightly browned.

For the dressing:
1) Place the garlic, mayonnaise, cheese, olive oil, salt and lemon in a food processor. Blend for 2 to 3 minutes. Refrigerate until ready to use.

Pull it all together:
1) Wash and dry the romaine lettuce. Tear into bite size pieces.
2) Add the dressing and croutons and toss until fully coated.

Dressing recipe inspired by Amy The Family Chef.

Crunch a Color Kids Vote: I’ll try a “taster”

What we liked: This easy Caesar salad dressing is fun for the kids to make with no worrisome ingredients like raw eggs. At its first appearance on our table, my kids hesitantly tried a “taster”, but they weren’t sold. So I worked in a few other cameos over the next few days: as a dipping sauce for snacktime vegetables, as a spread on fresh, chewy herbed bread, and as a dip for their favorite chicken wings. Slowly but surely they are warming to the taste, so we’ll keep trying. It’s important to remember, it can take up to 10 times of exposure to a new food before some children will like it, so don’t give up if they’re not gobbling up the dressing on the first try.

Do you have a family favorite salad dressing? Share the details!

Next up: May is the month for Mothers. To celebrate, we’ll be featuring a fun lineup of my favorite recipes. Be sure to tune in.

Craving more new recipes to try? Catch up on last week’s recipe: Easy, Italian chicken

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

How to Make Italian Chicken the Easy Way! (52 New Foods, Week 15) April 16 2012, 5 Comments

Need an easy recipe for busy weeknights? Here’s how to make Italian chicken that's deliciously simple and tasty. Less than 15 minutes to fabulous!

Easy, Homemade Tomato Sauce (52 New Foods, Week 14) April 10 2012, 6 Comments

That’s amore! No longer will plates be brimming over with boring buttered pasta. Enjoy a boost of color with this deliciously easy, homemade tomato sauce that will have your whole family singing the praises of simple Italian cooking.

INFOGRAPHIC: The Road to Healthy Eating April 05 2012, 6 Comments

The road to healthy eating is fun and easy when you know your way! Use this map to put your kids in the healthy eating drivers seat and let them make their own healthy choices. Enjoy the ride! For a free printable version of this map click here to download.

Embed on your site by copying the code below:

A free printable too!

For a free printable of Crunch a Color's road to healthy eating, click here to download.

52 New Foods: Week 13, Kale Chips April 03 2012, 0 Comments

Snack attack! We all have them (kids and adults included). The trick is to make the snacks you grab healthy. Here’s how!

It’s that dreaded no man’s land between the end of school and the start of dinner. My kids barrel through the front door after a fun and active day – and they’re hungry! A freight train drives into the kitchen and throws open the refrigerator door. “What’s for snack, Mom?”     

Feature Recipe: Kale Chips, A Fast and Healthy Snack Idea

On the food love spectrum for my kids, potato chips are like a “high-school crush” and kale is more like a “first and last date." When I discovered kale chips I paused and pondered, “Could this relationship change?” Crunchy, colorful and deliciously satisfying, it was a match made in heaven. Kale chips are the answer to our daily snack dilemma!

Crunch a Color’s Kale Chips

Prep time: 5 minutes
Cook time: about 18 to 20 minutes
Makes about 4 servings

Ingredients:
1 bunch lacinto ("dino") kale
1 Tbsp olive oil
Salt

Directions:

1) Preheat oven to 250°F.

2) Wash kale. Peel or cut leaves from center stalk. Chop into medium size pieces. Pat dry.

3) Toss in 1Tbsp of olive oil. Sprinkle with salt.

4) Arrange in a single layer on a baking sheet.

5) Bake about 18 to 20 minutes, or until crisp. Cool then serve.

Crunch a Color Kids Vote: Crunch!

What we liked: Kale chips are a colorful, healthy snack food that my kids love (their nutty flavor is akin to seaweed). They are easy enough for a 5 year old to prepare, which wins them more points in my book. This is the kind of snack food I can get into.       

What is your favorite healthy snack? Do tell!

Next up: Spaghetti with Meatballs

Having grown up in an Italian family, it’s impossible to imagine a week without spaghetti and meatballs! Next up, a deliciously healthy Italian dinner that will have you singing, “That’s amore!”

Craving more new recipes to try? Catch up on last week’s recipe: Asparagus with Ginger-Soy Glaze.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

How to Make Cupcake Toppers - Free Printable! April 02 2012, 1 Comment

Simple flourishes can bring a smile. Here's how to make cupcake toppers to spruce up everything from a cup of fresh fruit to healthy snacks like our no bake, nut-free cookie. No cupcakes needed for these healthy treat toppers! Get creative and use them to make your own napkin rings, place cards and lunchbox notes. The possibilities are endless! Our free printable cupcake toppers will get you started: 

How to Make Cupcake Toppers

Step 1: Download our free printable cupcake toppers.

Step 2: Print on heavy white paper.

Step 3: Cut columns then punch with a 1.5” or 2” circle punch.

Step 4: Glue a toothpick between two circles.

Voila! These easy to make cupcake toppers are a fun addition to any healthy snack. We’d love to see your crafty creations so be sure to share your ideas on our Facebook page!

On Canada AM: How to Get Kids to Eat Healthy March 29 2012, 2 Comments

It’s the one thing most families have in common: the desire to make mealtime healthy and stress-free. For me, it all boils down to one simple idea: Have fun enjoying colorful meals together. I had a great time with the morning crew at Canada AM, sharing my simple tips for getting your whole family eating healthy. Here’s the scoop: 

Tips for Fun and Healthy Eating with Kids

1)   Focus on colors. Nutritionists and healthy eating experts are talking a lot about "plant-based diets." An easy way to make that change simple and fun for kids is to focus on eating colors. Green broccoli, red tomatoes, purple cauliflower -- the more colors on your plate the better! This works for kids because as one Crunch a Color™ fan raved, "It speaks their language!"

2)   Make it fun. This simple idea is at the core of why Crunch a Color™ works. The key to getting kids (and adults) to stick with any healthy program is to make it fun! Racking up points by eating colorful meals, and doubling your points by trying new foods, is a great way to make healthy eating fun and engaging for the whole family. Try playing Crunch a Color™ and you’ll see how this very simple change makes an immediate and positive impact at your family table.

3)   Enjoy meals together. Cooking and eating together is an important part of getting your whole family eating healthy. Children who eat dinner regularly with their families are 40% less likely to be obese, according to a study in Pediatrics. With busy schedules, taking time out for dinners together can be tough. Instead, dedicate at least one weeknight to “New Food Night.” As a family, we come together to set the menu, cook the meal, and enjoy eating together. Each week we include at least one food that we haven’t tried. It’s a wonderful family tradition. To make it easy and fun, focus on simple, colorful recipes you can enjoy cooking with your kids. Be sure to check out our 52 New Foods series for a fantastic lineup of kid-approved, healthy recipes your whole family will love.

No Bake Cookies: Bitty Bites

Paired with a sweet touch of honey and wholesome oats, these healthy no bake cookies are the new lunchbox regulars at our house. Quick and easy to make, these tasty no bake bites use sunflower butter instead of peanut butter to create a healthy, nut-free, no bake cookie that's great for dessert or a lunchtime snack. Inspired by www.thescramble.com.

Prep time: 5 minutes
Cook time: 0 minutes
Makes about 12 cookies

Ingredients:
½ cup oats
¼ cup whole wheat flour
¼ cup sunflower butter
¼ cup honey
1 Tbsp powdered sugar

Directions:

1)   In a small bowl, combine the oats, flour, sunflower butter and honey.

2)   Mix well.

3)   Use a tablespoon to portion a small amount of dough into your hands. Roll into a ball the size of a large marble.

4)   Roll the balls in the powdered sugar.

5)   Serve immediately or refrigerate for later.

Add dried cranberries or raisins for a little pop of color.

*Cooking tip: Lightly grease a measuring cup before adding the honey. It'll make it easy for the honey to slip right off into the mixing bowl.

Kale Chips

A favorite snack for my kids is kale chips. They are an easy, healthy version of chips that your kids are sure to enjoy (their nutty flavor is akin to seaweed).

Prep time: 5 minutes
Cook time: about 20 minutes
Makes about 4 servings

Ingredients:
1 bunch lacinto ("dino") kale
1 Tbsp olive oil
Salt

Directions:

1) Preheat oven to 250°F

2) Wash kale. Peel or cut leaves from center stalk. Chop into medium size pieces. Pat dry.

3) Toss in 1Tbsp of olive oil. Sprinkle with salt.

4) Arrange in a single layer on a baking sheet.

5) Bake about 18 to 20 minutes, or until crisp. Cool then serve.

Decorating Tricks

Simple flourishes can bring a smile. Use these fun Crunch a Color™ circles to make the healthy treat toppers featured on Canada AM. Or get creative and make your own napkin rings, place cards and lunchbox notes. Be sure to share your ideas on our Facebook page! 

Click here to download.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

52 New Foods: Week 12, Asparagus with Ginger-Soy Glaze March 27 2012, 4 Comments

Celebrate spring with the perennial harbinger of buds and butterflies: asparagus. With bushels of bright green spears crowding our local markets, we decided to welcome asparagus to our family table.

A perfect spring meal at our house always includes asparagus. Beautiful and easy to prepare, asparagus is a welcome guest at our table for the few weeks that it is in season. Asparagus recipes abound, but this deliciously simple recipe is one that my family loves.     

Feature Recipe: Asparagus with Ginger-Soy Glaze

Asparagus is one of my favorite vegetables. Its delicate flavor always reminds me of playful spring brunches with my family and simple summer outdoor meals. Grilled or broiled and tossed with a touch of olive oil and salt, it epitomizes wholesome, simple cooking. It’s also a fun way to start the conversation with your kids about colorful, seasonal vegetables. Can you name a few?

Asparagus with Ginger-Soy Glaze

Prep time: 5 minutes
Cook time: 8 to 10 minutes
Makes 6 to 8 servings.

Ingredients:
2lbs thin asparagus
1 Tbsp olive oil
1 Tbsp minced ginger
3 Tbsp soy sauce
1 Tbsp honey
Juice from one lime
Salt to taste

Directions:

1) Set oven to broil.

2) Snap off ends of asparagus.

3) Toss with olive oil and salt. Lay on a baking sheet.

4) Broil for about 8 minutes, turning halfway through.

5) Whisk soy sauce, ginger, honey and lime juice together in a small bowl.

6) Arrange asparagus on a platter. Drizzle lightly with ginger-soy glaze.

A special thanks to Aida Mollenkamp for the beautiful pictures of this family-friendly dish. Check out her take on our Asparagus with Ginger-Soy Glaze, along with her other wonderful recipes, at aidamollenkamp.com.

Crunch a Color Kids Vote: Let’s celebrate!

What we liked: This recipe is delicious, colorful and easy enough for kids to prepare. Make it more than a meal! Stop by your neighborhood farmers’ market, scout out locally grown asparagus, and enjoy swapping recipes with the people who grow the food we eat.       

What is your favorite colorful springtime recipe? Share your comments.

Next up: Kale

My kids love potato chips but they haven’t been willing to try kale. Could a healthy, colorful twist be the answer? Tune in next week for the latest in our new food adventure: kale chips.

Craving more new recipes to try? Catch up on last week’s recipe: Whole wheat banana pancakes.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

52 New Foods: Week 11, Whole Wheat Banana Pancakes March 21 2012, 10 Comments

Health up your hot cakes! Banana pancakes get a whole lot healthier with the addition of whole-wheat flour. Thanks to Jamie Oliver, they’re deliciously tasty too!

Brunch. Like Ramona Quimby, the sound of the word makes me smile. The perfect combination of half breakfast and half lunch, it’s my most favorite meal. Brunch brings together family, friends, delicious comfort foods, and great conversation. Banana pancakes are a must on my brunch menu, but could I make them healthier?   

52 New Foods: Week 10, Gluten-Free Fruit and Berry Crisp March 14 2012, 0 Comments

Can gluten-free be tasty? Oh yes! This delectable gluten-free fruit and berry crisp will have your kids licking the bowl and screaming for seconds!  

52 New Foods: Week 9, Wild Salmon with Quinoa March 07 2012, 3 Comments

A pot of gold at the end of the rainbow! This jewel of a recipe for quinoa with wild salmon is simple and delicious. A tasty treasure for busy families.  

With St. Patrick’s Day on the sunny California horizon, our conversations have turned to leprechauns and lucky charms (the whole food kind!). My kids are fascinated by stories of finding a pot of gold at the end of a rainbow. Where does that rainbow end? It could be our kitchen table! Hailed as the “gold of the Incas”, quinoa has been treasured for generations as a power grain. If my kids will try it, this easy quinoa recipe may prove to be a treasured jewel in our weekly dinner lineup.

Feature Recipe: Wild Salmon with Basil Aioli and Quinoa from Family Fresh Cooking

Easy quinoa recipes are in abundant supply with the resurgence of this ancient South American grain. The trick is how to pick one that won’t result in a tasteless mountain of mush. Thanks to Marla Meridith, we’re in good hands! Cruising Marla’s site is a joyful adventure for your eyes and tummy. Her tasty recipes are beautifully presented and make it easy for amateur chefs (like me) to make designer dinners, effortlessly.

I used Marla’s recipe for Wild Salmon with Basil Aioli and Quinoa as my starting point. It’s a little early in the season to grill, so I opted to bake the salmon and it was equally tasty.

Ingredients:

1 cup quinoa
16 ounces wild salmon
2 cups water or chicken broth
1 Tbsp olive oil
Paprika
Garlic salt
Pepper
Marla’s Basil Aioli

Directions:

For the quinoa

1)   Rinse the quinoa in cold water.

2)   Place in a medium saucepan with 2 cups water (or broth). Bring to a boil.

3)   Reduce to a simmer, cover.

4)   Cook about 20 minutes.

*Tip: For more flavor, sauté the quinoa in a splash of olive oil until lightly toasted, then add to your saucepan.

For the salmon (modified for baking from Marla’s original recipe)

1)   Heat oven to 350°

2)   Wash the salmon and pat dry.

3)   Brush with olive oil. Sprinkle with paprika, garlic salt and pepper.

4)   Bake for 15-20 minutes in a lightly greased heatproof dish.

Divide the quinoa between four dishes. Place a piece of salmon over each bed of quinoa. Drizzle with basil aioli. Enjoy!

Crunch a Color Kids Vote: Jackpot! 

What we liked: I used rainbow quinoa instead of black quinoa for our recipe, thinking it would be easier for my kids to try. They were hesitant at first, but I encouraged them to try this new kind of “mini pasta” as a way to earn their bonus points. Sautéing the quinoa in a splash of olive oil, and adding chicken broth instead of water, definitely helped create a more flavorful dish. Serve the basil aioli on the side so the kids can have fun drizzling!   

Do you have a favorite, easy quinoa recipe? Share your comments!

Next up: Gluten Free Fruit and Berry Crisp

Can gluten free be tasty? According to Amy The Family Chef, the answer is yes! Next week we’ll take her Gluten Free Fruit and Berry Crisp for a test drive. Loaded with peaches and blueberries and topped with a tasty cinnamon oat crunch, it may be tough to wait for dessert!

Craving more new recipes to try? Catch up on last week’s recipe: Cinnamon Beef Noodle Soup.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor and #52NewFoods to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

52 New Foods: Week 8, Cinnamon Beef Noodle Soup February 27 2012, 1 Comment

An easy, weeknight-worthy twist on the winner of the 2011 Taipei International Beef Noodle Soup Festival: Slow Cooker Cinnamon Beef Noodle Soup.  

52 New Foods: Week 7, One-Pot Asian Chicken with Bok Choy February 20 2012, 14 Comments

One and you’re done! This tasty, easy one-pot Asian chicken recipe is a favorite anytime dish for my family. Healthy eating made easy.