Highlight the tastes of the summer garden with these heirloom tomato rounds topped with pesto and broiled to perfection with a mixture of cheese.
Monday, September 23, 2013
Add alphabet noodles to the soup of your choice to transform it into a fun {and educational} eating experience for your kids.
Tuesday, September 10, 2013
I have recently found that quinoa is a great addition to my back-to-school repertoire because these soy-ginger quinoa salad wraps, for example, can be made in advance and stored in the refrigerator, ready to go for lunches, after-school snacks, and busy weeknight dinners.
Monday, August 5, 2013
Home sweet home. There is something about the first pancakes on the deck on a sunny summer morning that makes a new place feel like home. My boys devour these nutrient-loaded banana-oatmeal-chia hotcakes, typically with peanut butter and a splash of syrup, while I like to top mine with almond butter and berries.
Friday, June 14, 2013
Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.
Friday, June 7, 2013
Inspired by one of my family’s favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son’s preschool. A variation of my quinoa “taco” salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.
Monday, May 13, 2013
This watermelon {cake} is a fun twist on fruit salad and makes a great healthy dessert or snack and beautiful centerpiece for any party or function. Use your favorite fruits or whatever is in season to decorate the watermelon.
Friday, March 22, 2013
This could also be called the cleaning-out-the-fridge salad because that’s literally what I was doing the first time I made it. However, we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.
Sunday, March 10, 2013
This creamy baked {spinach} mac and cheese is another way to introduce healthy greens into your family’s diet. And if your kids are like mine and love dyeing foods whacky colors, then the natural green color is a little bonus, especially with St. Patrick’s Day right around the corner.
Friday, January 11, 2013
Dress up your baked potato (or sweet potato/yam) with an assortment of veggies to make an edible Mr. {Baked} Potato Head. This edible art project is fun for all ages and allows kids to play with healthy foods.
Wednesday, September 25, 2013
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