From baby foods to snacks for teens, find mealtime inspiration from our community cooks.
With the holidays quickly approaching, this nog is a tasty treat without the dairy. 1 can pumpkin puree 4 cups vanilla rice milk 1 cup vanilla flavored rice milk ice cream 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, and nutmeg in a blender, and blend until smooth. Add additional milk for a thinner consistency. read more
For the past few years, it has seemed as if every couple of months a friend announces that they’re going gluten-free. Sometimes this would be the result of a doctor’s Celiac diagnosis, but most of the time it was just a *feeling* that gluten wasn’t suiting their system. I admit it, I usually rolled my eyes (on the inside) at the practice of self-diagnosis and felt as if gluten-free living had become a necessary lifestyle for some and a trend for many others. I mean, how do you live without bread? In hindsight, I probably felt very threatened by the practice... read more
I wrote recently about my seasonally-inspired need to reflect upon, and normalize, some new rules in our family. With school well underway, our schedules have become less forgiving and the calendar is suddenly full of visits, classes, birthday parties and dentist appointments. Spontaneity feels like a fading summer memory. I’m not grieving though, because I’ve had an epiphany: limits are good. Structure is great! I’ve noticed how the adults and children in our family can relax into routines in a way that we simply can’t when the day is completely up for grabs. By... read more
1 cup flour 1 cup sugar1 t cinnamon 1 t nutmeg 1 t baking powder1 beaten egg4-6 large apples, thinly sliced 2 T butter 1/4 cup water Sift dry ingredients. Add egg and mix well. Spread apples in 8x8" pan and cover with first mixture. Sprinkle with spices and 2 T additional white sugar and some brown sugar. Dot with butter...sprinkle with water. Bake at 350 until apples are cooked and top is slightly brown about 45 minutes Serves 6-8. read more
Some folks swear that when they eat a raw garlic clove for breakfast every day, the never get colds or the flu. Straight garlic is too spicy for children (and most adults), but try this garlic and lemon tea to keep the flu at bay. Parsley deodorizes the garlic, and contributes a little Vitamin A.1 small garlic clove, finely minced and mashed with½ tsp honeyJuice of 1/4 lemon1 tsp spearmint, peppermint or sage leaves1 to 2 tsp finely minced parsley leavesPut the garlic mashed with honey (the garlic should almost disappear) into a teacup with the lemon juice. Put the... read more
By Ashisha This easy, refreshing salad jazzes up avocado (a nutrient-packed power food) with a fresh, flavorful dressing.2 tablespoons lemon juice1 garlic clove finely chopped1 teaspoon grainy mustard1 teaspoon honey2 tablespoon vegetable oil1 large avocado1 small head of romaine lettucesalt and pepper to tasteWhisk lemon juice, garlic, mustard, and honey. Add in the oil. Lightly toss this dressing with the avocado. Season with salt and pepper. Toss with bite-sized pieces of romaine lettuce. read more
Thank you to Gina Norman from the Kaia Yoga Complete Wellness Centers for this guest post. “Mommy I love you” are definitely words that will tug at any mom’s heart, but, every time my 3 and 1/2 year-old daughter Kaia utters, “Mom, can I have a green juice?” I am the proudest mom around. Our bodies are made from the foods we eat. So, the food we eat has an effect on the body, the body affects the mind, and the mind in turn influences the body. As moms, we definitely notice how high-fructose sugar affects your children’s mind and body, revving up their... read more
By Laura Goeller This time of year, sticky sweet snacks are everywhere. Here is a healthy and tasty option to tempt little hands.8 oz. organic cream cheese ¾ cups natural peanut butter 2 tb frozen orange juice concentrate 1 cup crushed shredded wheat Put cream cheese, peanut butter and orange juice concentrate in the microwave for a few seconds to soften. Mix cream cheese, peanut butter, orange juice and shredded wheat Form mixture into balls and refrigerate read more
By Cathe Olson These are easy to make and so much healthier than store-bought crackers that usually contain hydrogenated oils and refined sugar. They can be made vegan too.4 tablespoons butter or coconut oil, at room temperature4 tablespoons pure maple syrup or honey1 egg or Ener-G Egg Replacer equivalent2 cups whole wheat pastry flour1/2 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon sea saltPreheat oven to 350 degrees. Beat butter or oil and sweetener together until light and fluffy. Add egg and beat until smooth. In separate bowl, whisk flour,... read more
By Cassidy Barbeau (Pura Vida Pantry Cookbook) July 18, 2011 You might think that the terms “raw” and “vegan” don’t lend themselves to describing scrumptious children’s treats. It is not only possible but easy to feed your children nutritious, delicious, wholesome snacks that you will love to make, and they will love to eat! I never thought too much about eating this way until I became a mother. Processed foods were an everyday part of my upbringing, but I wanted something better for my kids. It set me on a path of creating healthy snacks and goodies that help build... read more
