Are You Worried About Your Teen’s Eating Habits?

Pinterest is pretty awesome. I love looking at the beautiful pictures of gardens and homes, crafts and cupcakes. I’ve even gotten a few useful tips and recipes for feeding my kids – particularly when they were younger.  But now that they’re getting older and they aren’t so into the cutesy butterflies made out of watermelon; and they aren’t impressed when I make smiley faces out of bananas and oranges on their morning pancakes – it’s not nearly as useful to me.

In fact, my tween and teen aren’t impressed by much that I do. And sadly, Pinterest – and society in general – has kind of left me out in the cold when it comes to helping my older kids make healthy choices when it comes to food. So, I recently offered some tips for helping older kids navigate the world of food choices over at Produce for Kids.

Check it out:

Hidden Veggie Meatballs

I have a little bit of extra time off this holiday season – and I plan to use some of that time to stock my freezer with easy, yummy foods for when life (work, school, soccer, piano) ramps up to its normal break-neck speed again.

The other day my kids found this recipe for Hidden Veggie Meatballs in the Produce for Kids cookbook, Healthy Family Classics:

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Before I knew it, they’d made a cute little video documenting how to make them.  Check it out:

We now have a couple dozens of these tasty little things just waiting to be eaten in the freezer.  For this and other kid-friendly and health recipes, check out Produce for Kids.

And did I mention that you can get this cookbook for 20% off this holiday season? Check it out:

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Food and Mood: Pasta Is Love in a Bowl

This post is part of the Food and Mood series. Today’s author is Megan Alpert, welcome Megan!

 

Denver has so many amazing restaurants and one of my favorite local

spots is The Cherry Tomato in Park Hill. Delicious food and a cozy

ambiance make for a romantic date night or even a fun night out with the

family. The restaurant also holds a special place in my heart, as it was

where I navigated my first hostess job and delighted in the warm, savory

minestrone soup and scrumptious fettuccine Alfredo.

For almost twenty years, owner and chef, Tom Felise, has featured his

signature creation, Pasta Felise, which is a dreamy dish of bowtie pasta

with chicken, sundried tomatoes, artichoke hearts, and sweet green peas

dancing in a creamy white wine basil pesto sauce – how about that for

making your heart jump!

A few months ago, I attempted to recreate this masterpiece and am happy

to share my version of “Pasta Felise.” When I want to make my sweeties

feel special or when I get nostalgic for the taste of my twenties, I turn to

this dish. Enjoy!

Here is what you need. Wow, I feel fancy setting up this display like I am

the Pioneer Woman – love her recipes!

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Ingredients

3 Tablespoons olive oil separated

1 Tablespoon butter

1 package of boneless, skinless chicken breast (3-4 in a pack)

1 lb bowtie noodles (cook according to pasta instructions)

Basil Pesto (recipe below)

1 1/2 cup white wine – I like Sauvignon Blanc

1 package ready to eat julienne cut sun dried tomatoes

1 can of artichoke hearts (more if you want!)

1 cup of frozen green peas

3/4 cup of heavy cream

Salt and Pepper

Basil Pesto:

3 – 4 large bunch of fresh basil (about 3 cups basil leaves with stems)

4 cloves of garlic

Juice of 1/2 lemon

1 cup shredded Parmesan cheese

1 cup olive oil

Serves 4-6

First, let’s prep the chicken. I cut the breasts into two inch pieces and salt

and pepper both sides.

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Next, cook the pasta according to the package and you can set it aside for

later.

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Then, heat about 2 Tbsp of oil with 1 Tbsp of butter in a large skillet on

medium-high heat. Cook the chicken until brown and just done (about 8

minutes). The mixture of olive oil and butter gives the chicken a nice brown

finish.

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While the chicken cooks, you can make the Pesto.

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I cut the very end of the stems off but use the rest of the basil – stem and

all – as it provides great flavor.

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Add the basil, garlic, lemon juice, and Parmesan cheese to a food processor and pulse until

coarse. Then add the olive oil and pulse until smooth. So fresh and so easy!

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By now, the chicken should be nice and brown and you will want to set it aside

and lightly tent with foil for later.

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Heat one tablespoon of olive oil over medium heat.

Next, add the beautiful pesto that you made and heat until fragrant (about 2

minutes).

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Then add the white wine and simmer for 5 minutes.

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Now, add the sun-dried tomatoes – lovely color!

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Then, the artichokes…

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Finally, add the peas. If using frozen, I sometime just add them in straight from

the freezer. I can only imagine how good this would taste in the summer with

peas from the farmers market!

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Stir and simmer for 5 – 7 minutes until bubbly.

As a last touch, lower the heat and add the heavy cream.

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Stir and cook for just a few minutes longer.

Your last step is to mix the beautiful sauce with the cooked noodles and serve

with shredded Parmesan. Love in a bowl!!

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Megan Alpert is a recruiter at Accenture focused on finding top talent for the Marketing & Communications team. Megan lives in Denver with her husband and two sons and her passions include sports, yoga, music, travel and cooking.  One of her priorities and great joys in life is to cook and enjoy dinners with family and friends.

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Beans for Breakfast: Stay Energized All Day

This post is part of the series, Food and Mood.  Today’s guest is Kelly Behling.  Welcome, Kelly!

Last week I officially graduated to my second trimester of pregnancy!  After several months of barely being able to tolerate the sight of most foods (except for, Wendy’s, fried chicken, and the occasional smoothie), I celebrated feeling normal again by making one of my very favorite breakfasts of beans and rice.

Beans and rice for breakfast?  While this is not a particularly novel approach to breakfast in many parts of the world, it’s not how most of us here start our day.  Several years ago when I first tried the recipe, I was a bit skeptical (and my husband was downright incredulous), but now we look forward to them as an actual treat!  The greens and green onions give the bowl a little zing and the beans, rice, and avocado keep you energized and satisfied throughout the morning.  And because I feel so awesome after breakfast, I find that I make healthier food choices throughout the day.

The best part is that the recipe is so simple, you can do numerous variations on the main theme based on whatever you have in your fridge and pantry!

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Recipe:
Canned beans (try pink, pinto, garbanzo, or black)
Cooked brown or wild rice
Chopped fresh greens (our favorite is arugula, but you could also try Napa cabbage, romaine, or butter lettuce)
Chopped green onions
Smashed avocado with salt, pepper, and lime

Other garnishes:
Cilantro
Grape tomatoes
Jalapeño

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About the author:
Kelly is an engineer who lives with her husband and her cat, Meatball, in Arvada, CO.  She is always seeking the simplest, fastest way to make a healthy, home-cooked meal so she can spend her free time crafting, reading, and preparing for the little one coming in May 2016!

Easy, Fun Holiday Treats For Little Hands

It’s so easy to over-do it on the sweets this time of year.  Don’t get me wrong, I LOVE sweets, but I don’t always LOVE the way they make me feel.  And I definitely don’t LOVE the effect too much sugar has on my already-hyped-up kids.

Luckily, Produce for Kids has come to the rescue again!  This year, they are again offering a free holiday cookbook – filled with lots of kid-friendly meals and snacks.  Check out the full guide here.

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I showed my kids the beautiful cookbook and they picked out these little snacks to try:

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I’ll give you one guess why they chose these:

Yep, the marshmallows.  They are all suckers for those things!

Anyway, here’s how it went down:

I got all the ingredients ready:

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The kids chose an ingredient (notice which was most popular!):

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Put them on the skewers:

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And TA-DA! our after-school snack was ready!

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It didn’t look quite like the example.  We couldn’t quite figure out why.  But, they were yummy, easy and fun.  Best of all my kids ate a lot of fruit (along with some extra marshmallows, of course).

Happy Holidays!

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For more holiday food ideas, be sure to check out Produce for Kids.

 

 

 

 

 

Nostalgia and Cake: A Match Made in Heaven

This post is part of the Food and Mood series.  Today’s guest is Lisa Jensen. Welcome, Lisa!

I wanted to make a special dessert for dinner with family friends and I was feeling nostalgic for my childhood.  My grandparents immigrated from Denmark and had a bakery.  I grew-up enjoying buttery almond pastries.  I’d never had this cake but it sounded delicious and a bit indulgent.

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Makes one 9-inch cake

2 to 3 very ripe pears (I used D’Anjou)

1 cup cake flour, divided

1 ½ teaspoons baking powder

¾ teaspoon salt

1 1/3 cups caster or superfine sugar

7 ounces almond paste

1 cup butter, at room temperature and cut into 1-tablespoon cubes

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature

Confectioners sugar, for dusting

Preheat the oven to 325° F. Butter a 9-inch cake pan or springform pan, line the bottom with a circle of parchment paper and butter that, too. Dust the pan with flour and shake off any excess.

Peel the pears and cut them into very thin slices from stem to bottom. Starting at the outside perimeter of the pan, place the pear slices in tight concentric circles until you’ve covered the pan’s bottom.

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In a small bowl, whisk together 3/4 cup of cake flour, the baking powder, and the salt. Set aside.

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In a food processor, grind the sugar, almond paste, and 1/4 cup of the cake flour until the almond paste has mixed with the sugar to form a sand-like substance.

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With the food processor running, add the cubes of butter one at a time. When the butter has been incorporated, add the vanilla and almond extracts.  Process until the batter is smooth and light.

Add the eggs one at a time, processing after each addition.

Add half of the dry ingredients and pulse a few times. Add the rest of the dry ingredients and pulse the machine until the dry mixture is just incorporated. The batter will be light, fluffy, and thin.

Pour the batter over the pears, then bake the cake in the center of the oven. Check it after 50 minutes, at which point in may look like an ominous white blob. Cook it until the top is nicely browned and the center is not too jiggly.  There was enough batter to fill two round 9 inch pans (mine overflowed in the oven).

Remove the cake from the oven and run a sharp knife around the perimeter of the pan to loosen it from the sides. Let the cake cool completely, then invert it onto a cake rack. Invert it once more if you want the pears at the bottom and the crackly, golden-brown side facing up. Dust it with confectioners sugar and enjoy.

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Lisa Jensen (above, left) is a psychologist in Louisville, Colorado. She is married to Carl and they have 3 outrageously fun kids.

This cake is a European love child, inspired both by David Lebovitz’s Almond Cake (in turn adapted from Chez Panisse Desserts by Lindsey Remolif Shere) and Mimi Thorisson’s Italian Pear Cake. (less) —Sarah Jampel   Food52.com

Back To School Lunches

My friends over at Produce for Kids have a really cool thing going as we head back to school.  Here’s the scoop:

The new Power Your Lunchbox Pledge by Produce for Kids®, launching August 11 and running through September 15, encourages parents to pack healthier lunchboxes for their kids this back-to-school season. Visitors to poweryourlunchbox.com can pledge to pack healthier lunchboxes; get RD-approved, kid-friendly lunchbox ideas and tips; and download coupons from companies supporting the program.
 
For every pledge that families or individuals take, participating produce companies will make a 25 cent donation to DonorsChoose.org to fund health and wellness classroom projects around the country. Additionally, Define Bottle will be providing DonorsChoose.org with 20 percent of each sale during the pledge time frame.

Check out some of these yummy-looking lunch ideas:

Need more lunch ideas? Check out Produce for Kids. Want to take the pledge for healthier lunches? Click here.

Happy eating!

Making the Healthy Choice the Easy Choice

I recently wrote an article for the fantastic non-profit organization LiveWell Colorado.  If you are not familiar with them, take a look:

LiveWell Colorado

The article I contributed was about making healthy choices easy.  Here’s a bit of it:

We all know what we should do: eat more fruits and veggies; drink more water and less soda; move our bodies more and look at screens less.  The challenge is putting this knowledge into action and making healthy choices each day.

So, how do we make the healthy choices the easy ones?

Give yourself a chance.  If there is cake in my house I will eat it.  All of it. I know it’s not healthy, but cake and I have a serious love affair going on.  It’s not possible to say no if frosting is anywhere near me, so instead I keep it far away (except on special occasions, of course). We all have foods that call to us, so why keep them nearby?  To give yourself the best chance of making healthy choices, minimize the unhealthy options in your pantry.

For more ideas about making healthy choices easy, check out the rest of the article here.

Healthy Pancakes for the Holidays

We have 3 days to go until Christmas and I am already on junk food/sugar cookie/artichoke dip overload.  So when my kids had a sleepover this weekend, I couldn’t bear to consume one more sugary, unhealthy meal.  Luckily these girls were game for a breakfast that didn’t come in a box, so we headed over to the Produce for Kids website and chose these Nutty Apple Pancakes.

I’m a big pancake fan, and we already had most of the ingredients so we gave it a go.

Here’s how it went:

Mixing the dry ingredients

Mixing the dry ingredients

Eggs!

Eggs!

Putting is all together

Putting it all together

This recipe was great because it included some new, unique flavors.

This recipe was great because it included some new, unique flavors – and doesn’t it look pretty?

Good to the last bite!

Good to the last bite!

Nutty Apple Pancakes were a big hit with this crew.  Check out the recipe here.  To learn more about Produce for Kids, or to find more of their kid-friendly, delicious and healthy recipes check out their website.

10 Thumbs Up!

10 Thumbs Up!

 

Do you need some last minute ideas for holiday snacks? Looks at these!

PFK

Can Casseroles = Happiness?

I attended a potluck dinner a few weeks ago.  After looking around at the many and varied casseroles in attendance, a friend of mine said: “I don’t eat them very much, but it’s true: Casseroles = Happiness.”

I laughed and thought this was cute.  Then I thought about it more, and decided that perhaps a good casserole CAN really contribute to mental health.  How, you ask?

  • While not good for the waistline, the cheesy, goopy goodness just feels good in the mouth and the belly. Yum.
  • They can provide a complete, easy meal for a family or group with minimal muss or fuss.  They are the perfect food for a busy family, couple, or single person. Ease, organization, and tastiness surely contribute to mental health in a positive way.

 

  • Kids like cream of mushroom soup.  While a little strange and unhealthy, this popular casserole ingredient insures that even the pickiest of picky eaters enjoy the meal.
  •  Perhaps the way casseroles can make the most impact is when they are shared.  A new baby, an illness, a move, a job loss – all are occasions for casserole-giving.  Who knew such a small gesture could create such comfort and joy?

Looking for some good casserole recipes?  Check out some of my favorite food sites:

Produce for Kids

Six Sisters’ Stuff

Weekly Bite