Eat Food Not Junk

What Do You Do with 10 Lbs. of Carrots?

2009-09-24T02:45:00.000-07:00

Shred them.

Stare at them.

Finally make something.

And maybe, just maybe, the construction workers next door that you take some warm carrot cookies to will give your little helpers a couple bucks to spend.

Here's the awesome recipe: lots of carrot, fall spices, raisins, and oats. Of course I contributed to the "less sugar than called for" and added white whole wheat flour. A great fall snack for you and your kiddies.

Ingredients

1 cup packed light-brown sugar (I used 1/2 to 3/4 c.)
1 cup granulated sugar (I used 1/2 to 3/4 c.)
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour (I put half whole wheat flour in)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.

(Recipe courtesy MarthaStewart.com)

A Day in the life of...

2009-09-18T03:31:00.000-07:00

With so many meals and snacks served up in a day of a bustling household, I thought I'd give you peak into our food world, on a random day of the week: Thursday.

After a typical egg/toast breakfast and morning baby-feedings, the girls and I make these awesome whole grain cookies (which will now replace our standard chocolate chip cookie. Bonus? Check out the nutritional facts at the end.)

"Nutty for Oats Cookies"

2/3 creamy peanut butter
4 tablespoons unsalted butter, softened
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup rolled oats, ground for 30 seconds in a food processor
1 1/2 cups rolled oats
2 cups bittersweet chocolate chips

Preheat oven to 350º. Lightly grease 2 baking sheets or line with parchment paper.

(Grinding the oats which will become the flour adds so much more flavor and texture to the cookie than ordinary flour.)

Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl. Beat in the eggs, scraping the bowl once they're incorporated, then the ground oats, old fashioned rolled oats and chocolate chips. Drop the dough by tablespoonfuls onto the prepared baking sheets.

Bake the cookies, reversing pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11 to 13 minutes. Remove the cookies from the oven and let them cool completely on the pans.

Nutritional Information per cookie: 7g whole grains, 131 cal, 7g fat, 3g protein, 5g complex carbs, 10g sugar, 1g dietary fiber (my MC says 2), 14mg cholesterol, 64mg sodium, 99mg potassium, 14RE vitamin A, 1mg iron, 11mg calcium, 62mg phosphorous, 7mg caffeine.

(Babies shootin' the breeze in the kitchen while we bake.)

Lunch: Chicken Salad Wraps

Chicken shredded (we use Costco's premium canned chicken--excellent!), mayo, 2 TBSP prepared pesto, 1/2 c. chopped sun dried tomatoes (in oil), Italian seasoning, onion powder, and salt and pepper, to taste.

Then we wrapped a thin layer of the chicken salad in flat bread wraps,

added apple slices and our favorite chips (that's for another post),

and you have a break from the everyday ham, tomato and cheese sandwich.

Lastly, dinner.
One of my favorite fall dinners to bring in the new season: pumpkin soup.

Here is the recipe from the top of my head which is the "doubled" version so you can freeze the rest for a colder wintry day.

Pumpkin Soup

(Serves 8-9)

1 really large onion, chopped (or two large)
4 c. pumpkin puree
1 tsp. curry powder
5 c. chicken broth
1/4 c. butter
1/8 c. olive oil
3 tsp. salt
3 c. heavy cream
1 c. milk

Saute onions in both the butter and oil. (You always want to saute in both butter and oil for optimal flavor.) Once they are translucent, add the curry.

Add the pumpkin and salt and remove from the stove. Puree the mixture in a blender or food processor. Bring back to a stock pot and add the stock until warmed. Finally add the cream and milk until also warmed and serve.

To garnish: a dollop of sour cream and a dash of cinnamon. Children are the most excited about the add-ons in any soup. Let them help serve.

There you have it: happy faces and satisfied tummies. Another day gone and another to create.

The last of Summer's Crop

2009-09-10T04:26:00.000-07:00

After being inspired by earth's bounty through most of my senses, there was one remaining. And this dish was served up to satisfy, now, all of my senses.

Ingredients

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
21 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
5-6 cooked chicken breast cut into strips
Freshly ground black pepper

For serving:

Chopped corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Adapted from Barefoot Contessa's Chicken Chili

If You Really Like Pecans

2009-09-08T09:40:00.000-07:00

These Pecan Squares are one of our family's favorite treats that we make only for special occasions, probably because it calls for so many pecans. They are chewy, crunchy, and intense with flavor from the shortbread crust and honey-brown sugared pecan topping.

The recipe makes a ton which is one of the many reasons I love them. Count on using a full pan of these for multiple entertaining events you may have in a row. Or enjoy them as a family for a long week!

Ingredients

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

(Eat a little dough, here and there...)

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

(Recipe courtesy of Barefoot Contessa)

Beat the Heat with Frozen Fruit

2009-08-18T03:03:00.000-07:00

For a mere $3 plus change, you can buy popsicle molds (I got mine at Target) and enjoy the rest of the summer by making your own frozen treats.

Compare homemade popsicles, of simply pouring your favorite juice into a mold and freezing to these store bought, more expensive pops.

Ingredient statement to homemade popsicles: apple juice. (Cranberry and orange are some of our favorites.)

Ingredient statements to Otter Pops:

And the typical Popsicle brand pop:

A juice pop you make:

1 ingredient (from nature)
Natural sweetener
Offers other nutrients (like O.J.'s vitamin C, calcium, and iron)

Store bought (comparing last popsicle):

17 ingredients!
3 different sweeteners, 2 in which are cheap and less natural
Any popsicle with flavors like "cotton candy" should cause you to stop and reflect.

Start a new tradition of including your kids in choosing and pouring the juice. I can tell you that it delights kids in watching the transformation of juice into a frozen treat. Once again, being creative usually brings bonding, memories, and a few extra dollars in your pocket by the end of summer.

The Glorified Leftover

2009-08-14T02:34:00.000-07:00

In an attempt to explore our world culturally, we had a French dinner the other night.

Homemade crepes with Bobby's grilled chicken, broccoli cream sauce to fill. Very decedent.
The kids loved watching me fill each crepe slightly, smoothing around to cover, and gently rolling it before placing it in front of them to try.

(Dessert, of course, were crepes with the ever so gently applied Nutella- that chocolate hazelnut goodness. That stuff is definitely for another post!)

The best part? With so much leftover filling, the following night I threw in the leftover roasted herb potatoes, chopped, a little more milk and chicken broth, and Voila! An awesome hardy, quite flavorful soup/chowder.

Because the chicken had been grilled, potatoes roasted, there was an elevated level of flavor when combined in the soup and allowed to simmer together.

Think beyond tonight's dinner. Can you take one more step in it's prep to transform the leftovers tomorrow night?

Create An Edible Still Life

2009-08-11T03:36:00.000-07:00

If you've ever studied art history, you would remember the redundant studies on fruit as still life. Above Picasso, Manet, Van Gogh and, my favorite, Cezanne, turn the ordinary into artful masterpieces.

In our house, maybe because I am an art history major, I like to do the same, without all of the acrylic paint, that is.

It is tradition here that after buying produce we arrange the rainbow of goodness onto a white platter. (White serving dishes are best to show off food--think of all the fancy restaurants you've been to; they always serve on white dishes.)
The kids get involved in unwrapping each category of fruit and displaying it, while I make sure the more tender fruit/veggies are on the top of the arrangement. Fruit gets one platter, vegetables, another.

This simple activity does a couple things:

it provides variety in shapes, colors, textures for children to explore
on a beautiful platter it becomes a handmade centerpiece inspired by you and your children
placed on a table within reach will invite children to pick their fancy for snack time
it truly does become living artwork for your family to enjoy the earth's bounty year round
being constantly exposed to vegetables allows you to cook them with less resistance from your children as they "bond" with them all day

Some Firsts

2009-08-06T02:46:00.000-07:00

It feels good to post a baked good once again on my blog--the first baking I've done since bringing the twins home. These are Coffee Cake Muffins, the recipe quite intricate, which is why this other recipe of Martha's looks similar, but 10 steps shorter.

First Baking was accompanied by first Craft Day in my new place. Try these muffins on a lazy Saturday morning; you may find yourself appliqueing while the muffins rise.

Ingredients

Makes 12

FOR STREUSEL
1 cup packed dark-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
FOR MUFFINS
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting

Directions

Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.

(Recipe Courtesy Martha Stewart)

The Afternoon Task

2009-07-22T17:42:00.001-07:00

So I've taken up cooking again. Yes, you probably thought from my absence that husband and children were being neglected nutritionally. That's pretty much true, except that Bobby makes some killer dinners.

New goal: cook exciting, well rounded dinners. Plan: set aside entire afternoon to prep and cook dinner with my sous chef. That way, with all of the babies to feed and soothe, I should eventually still have dinner ready by the breaking point, dinnertime.

Caroline and I treated the cutting, shredding, juicing, and sauteing of this Zucchini and Chicken Salad as if we were on a cooking show--a very snooty cooking show, that is.

Served with rice, it is a wonderful crispy, slightly tangy summer dish. Great for a quick meal if you already have zucchini on hand.

Zucchini and Chicken Salad

Ingredients

Serves 4

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced (I used Vidalia onion, slightly sauteed)
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint ( I omitted, and am glad I did)

Directions

In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.
Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

Recipe compliments Martha Stewart's Everyday Food Cookbook

Fake It Till You Make It

2009-02-18T13:30:00.000-08:00

How do I sum up life these past 6 months of expecting twins? Unpredictable and uncomfortable, physically, that is. I tend to think of myself as organized, motivated, and a dreamer. It only takes a huge life change to shake my confidence, motivation, and routine.

I went from homemade treats (as therapy for myself and bonding time with my children) and new exciting meals, to pretzels, pretzels, and more pretzels, and "breakfast for dinner for the 15th time this month."

Why do I tell you this? Because with much time and humility I've come to accept my situation, my family's particular season. Costco's Krusteaz's 10 lbs. bag of pancake mix has become a dear friend as "easy and healthy" has overtaken many of my "healthiest" options I used to be so anal about. Someday I'll have more time to bake and cook. This is a season. Seasons bring change, including personal reflection. Every new season brings the decision as to what is necessary: good, better or best.

We're happy to be striving for better over at this ever changing household.

You're Invited!

2009-01-05T18:34:00.000-08:00

January is the perfectly cold month to make my annual snowman cupcakes. Children adore them well before they sink their teeth into them.

For the locals, I invite you over to "make and take" on Saturday, January 31st at 10am. If you're interested, I'll assign you a simple accessory for the snowmen (i.e. beret, nose, eyes, etc.) to humanize your particular snowmen.

If you're not in state and still want to make these cuties for your family in honor of "Make a Snowman" Day, (especially my dear friends in sunny Florida and CA), check out Martha's rendition. Here's one of my favorite chocolate cupcake recipes if you're doing it on your own.

Email me your interpretation of the snowman cupcake and let the contest begin!

Have fun--start a new January tradition with your little ones.

Season of Indulgence

2008-12-22T11:06:00.001-08:00

This week was my first attempt in 3+ months of actually being in the kitchen and baking. Well, is making fudge really considered "baking"?

Either way, I did make something for my kids for the Christmas season. Here's some easy peanut butter fudge--it takes, seriously, 15 minutes. And by the way, don't look too closely to the ingredient statement. Besides, isn't it Christmas--the season of indulgence?

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter (I used chunky PB for some texture)
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

DIRECTIONS

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Recipe courtesy of: allrecipes.com

Traditions

2008-11-06T17:50:00.000-08:00

I remember as a child when my mother would make homemade biscuits for dunking in hot chocolate. It was always a preemptive breakfast celebration for a coming holiday or such. Through years of experience, I came to learn how to hold the buttered biscuit just so in order to keep the biscuit intact. Sometimes it would break and I'd scoop out the soggy chocolate soaked biscuit with my spoon and eat it. Either way, it was heaven.

Recently, I made my favorite biscuits and hot chocolate one early morning. We sat as a family, dunking together, talking, and making memories on my husband's birthday.

Traditions.

Food is one of the greatest memory makers. It lightens the eyes of a child and draws on a flood of memories for an adult. What is it you will pass on to your family? Choose something today that reminds you of your childhood. Pass it on and share your memories with your children.

My Favorite Dunking Biscuits
(Baking Powder Biscuits)

Makes 1 Dozen

4 c. all purpose flour
2 TBSP baking powder
2 tsp sugar
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
2 c. heavy cream, plus more for brushing

Preheat the oven 400F. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry blender (I use my hands or food processor), cut in the butter until the mixture resembles course crumbs with a few larger clumps remaining.

Pour in the heavy cream; using a rubber spatula, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)

Place the biscuits on an unlined baking sheet about 1.5 inches apart. Generously brush the tops of the biscuits with cream. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer the biscuits to a wire to cool.

Courtesy: Martha Stewart Baking Handbook

Eat Junk, Not Food

2008-10-22T05:16:00.000-07:00

The time has come that all of my good food judgment is not just tossed aside, but brutally thrown far, far away.

We are excitedly expecting a baby! Translation: food is my love and my enemy.

It's all that I can do to keep sane but scarf down these "quick and easy" fixes, for example, good 'ol Don Miguel rolled tacos and "grilled" quesadillas and the list goes on.

I'm sure many of you aren't aware of the paradox in our home: our joy of eating well based on earth's fresh goodness, while my husband pays the bills being a food broker, representing many food companies and many items like frozen burritos, Hot Pockets, frozen parfaits, tortilla and "cheese" wrapped hot dogs, frozen hamburgers--bun and toppings and all, calzones, breakfast sandwiches... you get the picture.

If you haven't caught on yet, everything he represents is for convenient stores: you know, for people that want something hot while they run in to pay for their gas. Not only is it his job to represent the food, but our refrigerator often fills up with these frozen, instant meals/desserts.

As long as I've fought the dignity of having this "junk food" in my house, now its coming back to haunt me--and boy is it winning.

Thank goodness for the blog's sake this personal dilemma should pass over the next couple months, until this morning sickness is through. But stay tuned--meat, cheese, and plenty of sweets will definitely be featured over the next couple months, just hopefully made from my kitchen without an ingredient statement a mile long.

For the record, my (pregnant) sister and I finished off a box of these "delicacies" from Don Miguel yesterday. If you, too, are pregnant and craving, you know where to find me.

Pumpkin Bread for the Ladies

2008-10-18T18:44:00.000-07:00

I just had a great group of friends over to dapple in the art of apple printing today. I made some really moist pumpkin bread (moist because of the pumpkin) that is quite easy to make. They don't call it "quick bread" for nothing!

Pumpkin Bread
(Recipe courtesy Martha Stewart's Baking Handbook)

Unsalted butter, room temperature, for pans
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups canned pumpkin purée
1 cup granulated sugar (I used .5 a cup)
1 cup packed dark-drown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk (just use milk if it's all you have)

Preheat the oven to 350 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set mixture aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin purée and both sugars; mix on medium speed until well combines, 2 to 3 minutes. Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.

Warmth of Home

2008-10-07T17:58:00.000-07:00

Fall is a nostalgic season for me. There is something about the stark contrast of chilly, crisp air of being out in nature, to the warm nurturing feeling of returning indoors, where family, comfort, and soothing foods greet you.

That is why the flavors of cinnamon, nutmeg, and clove remind us of this time of year; they compliment the fall harvest of apples, pears, squash, and pumpkin. And tastes like the coming holidays, too.

Here is a tasteful, chunky, and thorough squash soup. Thorough because whole cinnamon sticks sweeter the squash while curry powder enlivens the squash.

Hubbard Squash Soup

Prep: 35 minutes
Cook: 25 minutes

3 Tbsp. butter
3 Tbsp. extra virgin olive oil
1 large onion, sliced (1 cup)
2 tsp. curry powder
5 lb. *Hubbard, butternut, or acorn squash, peeled and cut into 2-in. pieces (11 cups)
6 cloves garlic, minced
3 c. chicken stock or broth
1.5 c. water
1 tsp. salt
3 2-3 inch cinnamon sticks

1. In a pot heat butter and oil over medium heat. Add onion and curry. Cook and stir about 5 minutes or until onion is tender. Add squash pieces and garlic. Cook, uncovered, for 10 minutes, stirring occasionally. Add the stock, water, salt, and cinnamon sticks. Bring to boiling; reduce heat. Simmer, covered, for 25-30 minutes or until squash is tender.

*A huge Hubbard squash can be difficult to cut up. Wash squash; place in a clean, large heavy plastic cooking bag. Fasten bag closed. Drop bag several times onto a hard surface, such as a cement floor. The squash should break safely into small, more manageable pieces.

(And of course, you have to let your kids make a jack-o-lantern with it first.)

2. Remove and discard cinnamon sticks. Using potato masher, coarsely mash mixture, or cool slightly and transfer in batches to a food processor. Cover and process until nearly smooth. Return all to pot. Heat through. Of course, top with sour cream!

Makes 8-10 servings.

This recipe comes from my 2004 Better Homes and Gardens Annual Cookbook. I love these! Each book is organized month by month with great recipes, but even better, incredible photos. You can find previous years of the annual cookbooks for a couple bucks a piece on ebay.

This One's for You, Matt!

2008-09-29T10:56:00.000-07:00

So my good friend, Ann, is struggling with what in the world to feed her husband who is struggling with a health condition. All meat and many other forms of protein are out of the picture. But beans are in!

So Matt, this one's for you--one of my favorite vegetarian dinners. The combination of flavors, especially the pepper jack cheese that acts as the binder to the mixture, is incredible.

And it comes from Gourmet Magazine, so whatever credentials that entices you with, try it.

Black Bean, Spinach, and Mushroom Burritos

Ingredients

1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
Salt
1/2 cup canned mild enchilada sauce
2 (10-inch) or 4 (8-inch) flour tortillas
Accompaniment: Sour cream

Cook Time:

30 Minutes

Yields:

2 (So I always double it)

Directions

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, salt, to taste, and cook stirring, until cheese is melted.

In a small saucepan, heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Chicken Noodle Soup for the Afflicted Soul

2008-09-23T12:19:00.000-07:00

So I'm finally over the really long week of my stomach flu. My friend, Christine, saved the mealtime insanity at our house one night by bringing us her chicken noodle soup; probably the best I've ever had.

She's promised to share the recipe only if I promise to keep my family's germs to ourselves.

Christine's "Everything from Scratch" Chicken Noodle Soup

Serves 8-10

6 Chicken Breasts
1 lb of carrots
8 small read potatoes
4-6 cloves of garlic
1/2 a yellow onion
1 stalk of celery
parsley
oregano
salt
garlic salt
pepper
6-8 chicken boullion cubes

I start the long and the yummiest process by using a crock pot, if you don't have one, just cook your chicken on a frying pan, or boil it first for the short process in a big pot.

Put 6 chicken breasts (add first so that they are on the bottom of your crock pot), a whole bag of carrots-1 lb (shread and cut), 4/5 (as many as you like) cloves of garlic minced, half a yellow onion (cut small), 8 small red potatoes cut into quarters (a potato a person), parsley (shake until you think you have enough- I think I had more parsley than oregano), oregano (shake until you think you have enough), and a pinch of rosemary, salt, pepper, garlic salt ( I like to use Lawry's Garlic Salt, but any garlic salt is fine, I did add about 6 cubes of chicken boullion cubes in the crock pot. Cover the chicken, potatoes, and carrots with water.
You can put this in the crock pot as early in the day as you want, the earlier the more tender your chicken, potatoes, and carrots will be. I would give it at least 2 1/2 to 3 hours in the crock pot.

When you are ready to eat dinner pour everything from the crockpot into a big pot on the stove. Tear up the chicken, add more salt, garlic salt, parsley, and oregano until you think you have enough, and put an entire stalk of celery (dice as thick or as thin as you like) into the pot. I like my celery al dente as it adds variety and texture in your soup. If you like everything to be soft put the celery in the crockpot when you add the carrots and potatoes.

You might have to add a cup or 2 more of water so that when you add your noodles there will be enough water for the noodles to absorb. When your water reaches a rolling boil add your noodles, and let cook for 10 minutes, and the soup will be ready to eat after the noodles are done.

Homemade egg Noodles:

2 c. flour
2 beaten eggs
1 tsp. salt
4 T. milk

Mix with a fork to a ball. Roll out. Cut. Drop into boiling soup. Cook 10 min.

Individual Cheese Balls

2008-09-21T18:29:00.000-07:00

Here's a super easy snack that you could very easily have all of the ingredients for. The best part? Having your children roll the mixture into balls themselves.

Serves 4

4 ounces cold cream cheese (1/2 bar)
2 ounces yellow cheddar cheese, finely grated (1 cup loosely packed)
1 carrot, finely grated (1/2 cup)

Directions

In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.

Simple, slightly crunchy, with a boost of shredded carrots. The kids hardly notice. Let your kids spread on crackers with a plastic knife and you're suddenly the coolest mom in the neighborhood.

Recipe courtesy MarthaStewart.com

At a Local Farm Near You

2008-09-16T19:22:00.000-07:00

Two eventful happenings this weekend: 1) onset of a 5 day long stomach flu for me (sigh...) and 2) my first experience with a local organic farm! Let's talk about that one.

Our family was invited by some friends to partake of their co-op they have with an organic farm. We were totally impressed.

So with this farm co-op, you pay a certain amount for that year's harvest and pick up a box of that particular harvest weekly. We're talking fresh from the fields, weekly!

On top of that, you're invited to the farm itself, monthly, to pick your own of whatever is there! Talk about cool!

There were tons of fresh herbs, peppers, tomatoes, lettuces, zucchini. squash, etc., etc. And, you could pick from their flowers--like their gerber daisies which I loved.

The whole experience was quite breath-taking. Being literally out in no where, surrounded by green hills, fragrant herbs, and every color of earth's late summer harvest.

And it was fun to be around all the local "organic" nuts. I thought it was quite fun to count all of the "world-changing" t-shirt on most of the women picking. (My favorite was the one that reads, "We were here first" with a group of endangered species sitting on top of the earth.)

Check it out in your neck of the woods--we are.

"Soup in a Bag"

2008-09-11T11:53:00.000-07:00

I have it from an insider in the chicken industry that this harmless looking chicken breast that you would innocently point to at the deli counter and order a half pound or so of is called "soup in a bag".

"Soup in a bag" refers to the process of taking scraps of real chicken breast, emulsifying them with gelatin and salt water into a chicken flavored slurry. It is then pumped into a bag (the same bag you see in your deli case) and solidifies into a sphere. The industry term for this is "chopped and formed".

Now you can see why this is $2 cheaper then the real stuff.

Tips to not be deceived:

1. If you're at the deli counter, avoid the chicken/turkey that is shaped perfectly round or oval, like the above photo (emphasis on the formed part of "chopped and formed"). It will look exactly like the next one they bring out from the back.

2. Look for deli chicken/turkey that looks like a natural chicken or turkey would look: imperfect in shape, because, alas, it IS a real chicken or turkey! Just observe all the shapes of turkey, say, in front of you to choose. At my grocery store, the real stuff has "turkey off the bone" as its title. It doesn't get much more unprocessed then that!

See above: a real turkey shape.

Fiber Never Tasted So Good

2008-09-07T18:09:00.000-07:00

Bran is one of nature's greatest sources of fiber. It essentially is the outer coating of the wheat kernel where most of the minerals, proteins, and vitamins are found. Use bran to sprinkle on yogurt or to add in muffins. Especially if you eat mostly enriched breads, cereals, and pasta, fill up on this incredible fiber source as much as possible.

Bananas are the answer to the dry, tasteless bran muffin of yesterday. Yes they add flavor, but they especially can turn many dull recipes into moist goodness that otherwise would be used as door stoppers. The combination of hearty bran and moist banana in a single muffin is as ironic as Alanis Morissette--until you try this awesome recipe.

Chunky Banana Bran Muffins
Makes 20 to 24 muffins

2 c. unprocessed wheat bran
2 c. buttermilk, shaken (Use milk if you don't have buttermilk)
1 stick unsalted butter, at room temperature
1/2 c. light brown sugar, lightly packed
4 extra-large eggs, at room temperature
3/4 c. unsulfured molasses
2 tsp. grated orange zest (not a big deal if you don't have it)
1 tsp. pure vanilla extract
3 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 c. raisins
2 c. large-diced bananas (2 bananas)
1 c. chopped walnuts (or whatever nut you have on hand)

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

(Recipe Courtesy of Barefoot Contessa at Home)

Making a Come Back: Corn

2008-09-04T19:56:00.000-07:00

Here's a simple after school snack. And from what people are saying, get the yellow corn over white. Although corn started out white thousands of years ago, after a genetic mutation which turned the corn yellow, it also acquired a chemical called carotenoids. This chemical is now found to have high levels of vitamin A. (npr.org)

Your kids will be pleased that they can eat popcorn over carrots now to improve their sight!

It is simple:

Pop your popcorn. I prefer using the Whirley Popper because it is so easy to use. Once your stove top is hot, put oil and corn in and crank the handle. You really get perfect popcorn every time.

Then experiment with toppings. I like to shave parmesan cheese on the popcorn while it is hot. Fresh parmesan is salty and pungent enough to hold its own without adding much more.

And the great part, it takes 5 minutes to make. What is your favorite popcorn topping?

Simple vs. Complex

2008-08-25T08:45:00.000-07:00

Carbs. One day they're evil, the next they're overindulged. What are we to think? The diet world would have us obsessed over the bun of a burger. "I'd like mine without the bun, please," is a common line now a days. (Which, if you're out at McDonalds eating a burger, fry, and soda, I don't think the bun is your biggest concern.)

So what is the trick with these carbs? And does it really matter if we're eating a lot of simple or complex carbs?

Simple Carbohydrates are turned into glucose quickly while complex carbs take longer to change into glucose. What does this do for you? Simple carbs give you quick boosts of energy while complex lengthen out sustained energy for your body. Translation: complex carbs fill you up much better then simple.

Simple Carbohydrates include:

fruit
fruit juice
milk
honey
yogurt
refined sugars
refined flours

Complex Carbohydrates include:

vegetables
whole grain breads
whole grain cereals
legumes
whole grain pasta

Here is a great example: the difference between white rice, an enriched grain, which falls in the simple carb category vs. brown rice, which is a complex carb. Interestingly, both are rice, but both with give energy in a different way and fill your appetite differently. The brown rice will sustain you much longer then the white rice. Another bonus to filling most of your daily carbs with complex is the additional fiber, vitamins, and nutrients found within most. The brown rice, for example, has about 3.5g of fiber per cup, while the white rice doesn't even have 1g per cup.

	Brown Rice (one cup)	White Rice (one cup)
Calories	232	223
Protein	4.88 g	4.10 g
Carbohydrate	49.7 g	49.6 g
Fat	1.17 g	0.205 g
Dietary Fiber	3.32 g	0.74 g
Thiamin (B1)	0.176 g	0.223 g
Riboflavin (B2)	0.039 mg	0.021 mg
Niacin (B3)	2.730 mg	2.050 mg
Vitamin B6	0.294 mg	0.103 mg
Folacin	10 mcg	4.1 mcg
Vitamin E	1.4 mg	0.462 mg
Magnesium	72.2 mg	22.6 mg
Phosphorus	142 mg	57.4 mg
Potassium	137 mg	57.4 mg
Selenium	26 mg	19 mg
Zinc	1.05 mg	0.841 mg

(Chart taken from DrLam.com)

In conclusion, eat both simple and complex carbs, but mostly complex in your diet. When eating simple carbs, eat fruit, yogurt, and milk, and avoid the refined white and brown sugars, enriched breads, cereals and sweets.

You CAN turn many of your current "simple" foods into complex, which would totally improve the function of your body, appetite, and energy.

Try:

White to brown rice
White to whole wheat bread
White hot dog/hamburger buns to whole wheat buns
Fruit Loops to Chex or Cheerios
Enriched pasta to whole grain pasta, or a mix of both

Give you and your kids something to actually satisfy their appetite!

The Health Nut's Cookie

2008-08-12T11:13:00.000-07:00

Here's a great cookie for the health nut in you. Loaded with whatever dried fruit you have on hand and nuts, these cookies act more like a granola bar that totally satisfies rather than an overly sweetened cookie would. These are the kind of cookies you'd want your kids to get a liking to because of their heartiness and flavor with fruit and whole wheat.

If you've never tried baking a whole wheat cookie, try it. The orange juice in this recipe and many whole wheat recipes tones down some of the bitterness of pure whole wheat. You'll be surprised at how good a 100% whole wheat cookie can taste.

Cranberry-Apricot Chocolate Chews

(Adapted from King Arthur Flour Whole Grain Baking)
Yields 2.5 dozen cookies

1/2 c. (1 stick) unsalted butter
3/4 c. packed light brown sugar
2 TBSP orange juice
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 1/4 c. traditional whole wheat flour
2/3 c. semisweet chocolate chips (I use a mix of semisweet and milk chocolate--the extra sweetness from the milk chocolate gives this cookie more flavor)
2/3 c. dried cranberries (I've tried a mixture of cranberries, pineapple, and apricots)
2/3 c. dried apricots, snipped into 4 to 6 pieces each
2/3 c. chopped pecans

Preheat the oven to 350F. Lightly grease 2 baking sheets or line with parchment paper.

Cream the butter, sugar, orange juice, vanilla, baking powder, baking soda and salt in a medium mixing bowl. Beat in the eggs, scraping the bowl. The mixture will look curdled; that's OK. Add the flour, beating until smooth. Stir in the chocolate chips, cranberries, apricots and pecans. Drop the dough by tablespoonfuls on the the prepared baking sheets.

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely beginning to brown around the edges, 14-15 minutes. They won't look set in the center. Remove the cookies from the oven and let them cool on the pan.

What's on YOUR Pancakes?

2008-08-04T18:57:00.000-07:00

You don't even think about it. You've run out of syrup for the "weekend pancake-fest" your family holds every Saturday morning, and you pick up good 'ol Aunt Jemima, or better yet, Mrs. Butterworth, and throw it in the cart.

Let's take a minute and review: what is it exactly you THINK you're putting on your pancakes? Maple syrup that comes from a tree? Try again.

Here is the ingredient statement to Aunt Jemima's Original Syrup:

CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.

Did I miss it--was there ANY maple syrup in there? Anything close to it? Let's see: cheap sweetener (corn syrup), CHEAPER sweetener (high fructose corn syrup), and then a lot of unsubstantial "stuff". Basically, pouring Aunt Jemima on your pancakes is like melting down a fluorescent pink Peep and soaking up your breakfast with that monstrosity.

Do yourself a favor--buy pure maple syrup. One ingredient in the ingredient statement: pure maple syrup. Yes it is going to cost a little more, but why shouldn't it; anything other then pure maple syrup is just a chemists approach to imitate the real thing. Although much of the nutritional info is similar to pure maple syrup (both have the same calorie count, similar carbs., 0 fat), Aunt Jemima's syrup has 24 times more sodium! Talk about a poor resemblance of the real thing, to nature's unadulterated sweetener.

I buy Costco's maple syrup--buying it in bulk saves a couple dimes, and I use it in quite a few recipe that use real maple syrup as a sweetener. You'll be surprised with the REAL flavor of maple on those pancakes when you make the switch. Pure maple syrup is rich and vibrant in flavor; one of nature's sweet pleasures.

10 Ways to Get More Whole Grains into Your Life

2008-07-30T04:07:00.000-07:00

1. Buy some whole wheat flour and put it in your freezer. You can't bake with it if you don't have it.

2. Make your own granola and use it for breakfast or as a trail mix.

3. Commit to eating and using more oats. Put oats in streusel toppings, cookies, muffins, cakes, and so on. Grind them up like a flour and use liberally.

4. Cook a cup of hulled barley, refrigerate it and use a tablespoon or two in your bread recipe and in your soups, stews, chili, pot pies and so on.

5. Start today by substituting 1/3 cup of white whole wheat flour for 1/3 cup of all purpose flour in all your recipes.

6. Chocolate and whole wheat are a great combo--make the Classic Crunchy Chocolate Chip Cookie or the Warm Chocolate-Chunk Blondie.

7. Mix up your morning breakfast cereal routine with whole grain muffins, such as our Morning Glory Muffins.

8. Give up store-bought white bread. If you can't do that, make sandwiches with one slice of white bread and one slice whole wheat bread (if you buy it from the store, make sure it is 100 percent whole wheat o 100 percent whole grain.) Better yet, make the Golden Malted Wheat Bread and use it for sandwiches and toast.

9. Bake from scratch. You absolutely have no way of knowing how much whole grain nutrition you are getting in store-bought baked goods. You'll love the results of your own baking, and think how much more wholesome you can make even decadent treats.

10. Don't fret about it. Change your diet gradually. If something doesn't taste good, forget about it. Life is too short to eat food that doesn't taste great.

(This was adapted from the King Arthur Flour Whole Grain Baking book--AWESOME book!)

Fresh Summer Dinner

2008-07-28T04:14:00.000-07:00

The combination of this soup and salad for a summer dinner is excellent.

Curried Zucchini Soup
(from Martha Stewart's Everyday Food: Great Food Fast)

Prep Time : 25 Minutes
Total Time: 40 Minutes

Serves 4

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

The flavor is fresh with a slight kick from the curry. I serve with a dollop of sour cream/fresh parmesan. Serve with the following salad and you're done!

Tomato and Grilled Bread Salad
(from Martha Stewart's Everyday Food: Great Food Fast)

Total Time: 25 Minutes

Serves 4

1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper

Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

If you don't have country bread, I always use whatever bread I have. In the photo, I used homemade wheat bread. For both dishes, if you use ripe produce from your garden, even better!

Be Organized

2008-07-25T04:43:00.000-07:00

Early this year I realized that there was more I was wanting from my life. My day would pass by, filled with activities, but at the end of the day, I wasn't perfectly satisfied. So I made an extensive list of everything that I usually dream about doing someday when I have more time. (Right, like that day is really coming!) In the food category, I wanted to make my family's bread and healthy snack. I wanted to start a little garden and serve veggies sometimes at lunchtime.

I took my list of everything I wanted in my life, sat down over the course of a couple days, and meticulously figured out a calendar, a schedule, of this life I so desperately wanted. The photo shows the chart I made specifically for Caroline. Many of my goals I was able to plan into our day, with her as my side kick, equally benefiting. For example, having a "baking time" with Caroline is when I accomplish the bread making, healthy snack, making doughs to freeze, bagging mixes, etc. Caroline usually starts helping me but ends up leaving me to play. I've learned to make this baking time happen, no matter what, whether it is putting little Johanna in the highchair next to me or saving Caroline's cartoon time for during my kitchen time. If something important comes up during my baking time, I fit it in another part of that day. That is why Sunday is so important for me to decide, based on my week, what I have time to do on Monday, baking day.

What is it then, that you are wanting now but don't know how to fit it in, make it happen, etc., when it comes to you and your family's eating/eating experiences?

1. Make a list: what is it you dream of "when you have more time"?

2. Sit down and decide what you could actually fit into your life and then FIT IT. There is always a way. If Saturdays are your only free day, decide to do your goal then, like the baking, or meal prep for the following week, freezing meals to have on hand, etc.

3. Write it down. You could write your new plan in our organizer, make a chart, or simply write it on a post it note and stick it on the fridge to remind you.

Hearty, Crunchy, Banana Muffins

2008-07-22T13:07:00.000-07:00

Here is a great moist and hearty breakfast muffin. I adapted Barefoot Contessa's "banana crunch muffin" to have some whole wheat in it and less sugar. My kids like the chunks of banana throughout. There is enough hearty goodness in these muffins to tide them over till late morning: banana, wheat, coconut, oats, walnuts, and of course, some sugar.

3 cups all-purpose flour (I replace one of the cups with whole wheat flour)
2 cups sugar (I use 1.5 cups because the sweetened coconut and ripe bananas add their own sweetness)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

After you serve them warm for breakfast with juice or milk, you can store them in some gallon ziplock bags for a later snack.

Children's Snacking at Its Best

2008-07-16T17:57:00.000-07:00

Photo: MarthaStewart.com

The temptation at the grocery store is to load up on "easy" snacks for the kids at home. You know how it is, you enter the snack aisle and you lose your sense of control, from Cheez-its to Dora the Explorer fruit snacks. And the little short people you shop with, yanking on your pants as they pass every colorful enticing snack, don't help.

I got tired of the "empty" nutrients in these standard kid's snacks. Yes the label says, "Made with Real Cheese", but look at the rest of the list: 4 different kinds of cheap oils, sugars, artificial flavorings, etc. And I don't know about you, but I was using these snacks 1-2 times a day. No wonder they weren't tiding over my 3 year old, either. There was nothing substantial in these typical snacks, like unadulterated whole grains.

I took the matter into my own hands, literally. My 3 year old, Caroline, and I began to bake our own healthy snack. Every Monday morning when my youngest, Johanna, goes down for a nap, Caroline comes up on the counter with me to bake. I find the perfect recipe Sunday night so not to lose time or a 3 year old's attention span when it is baking time.

Cookbooks, baking books, and especially, the internet, have 1,000s of healthy snack ideas, based on the amount of time you have each week. Some of our favorites: granola bars, fruit roll-ups, homemade cookies (yes, cookies-- homemade means YOU control what goes inside the dough), homemade cheese crackers, juice popsicles, and muffins. Most of our snacks last through the week either stored in air tight containers or in the refrigerator.

As you become your family's nutritionist, you will become empowered with the great things you can do for your family. Making your own snacks can take 10 minutes (simply making your own trail mix of nuts, dried fruit, and pretzels and filling individual snack sized Ziplocks to grab throughout the week) or longer for a more intricate treat that will not only affect the health, energy, and longevity of you and your child, but actually create memories.

Caroline putting the cut apples into the blender for fruit roll-ups; eating this one and that one as she works.

Welcome to Good Food

2008-07-15T19:38:00.000-07:00

It is amazing what is considered "food" in our modern, western culture. Apparently anything that has a "nutrition facts" label slapped on the side of it counts as food. Funny, because some of those ingredient labels look like paragraphs of Greek to me. What is Maltodextrin and Disodium Guanylate and what are they doing in my stuffing? And when was the last time in, oh, the past 5,000 years, that you could simply "add water" to complete a chicken dinner for your family?

There seems to be a fundamental problem with how we're eating. We know that from the obesity, cancer, high blood pressure, depression, diabetes, headaches, etc., that plague our society. But what can WE do about it--we who are wanting to make changes, wanting to take responsibility for our family's health, growth, and potential to thrive and still savor food?

It is easy: go back to the basics. Eating food from the soil of the earth, eating from the animals of the earth. In my mind, anything that God put on the earth for my enjoyment, should be eaten in its truest, purest form, and greatly enjoyed with thanksgiving. My personal goal? Eat as if I live in the 1800s. Eat food to invigorate, eat what my hands have made, eat what I've toiled over. If my great grandmother wouldn't be able to recognize it, don't eat it.

I am on a quest to motivate people to take responsibility and become their family's own nutritionist. It is a surprisingly rewarding role to take upon yourself. Be prepared for one of life's greatest secrets...the absolute JOY of food.

Who's with me?

To good food!