• Last updated 7/23/12 by Mothering Editorial

By Cynthia Lair Quinoa (pronounced KEEN-wah) is a grain from the Andes Mountains of South America, where it was once a staple food of the Incas. It has a delicious light, nutty flavor. When cooked, the grains open up to form tiny spirals. Quinoa has a better protein value than most grains and is perfect for those who need more protein, such as pregnant or nursing mothers.1 cup quinoapinch sea salt1 3/4 cups waterRinse quinoa well with water and drain. Place rinsed quinoa, salt, and water in a 2-quart pan. Bring to a boil, reduce heat to very low, cover, and let simmer... read more

• Last updated 8/24/12 by Mothering Editorial

Toddler Treat: Snappy Pea and Pineapple Salad Kids love sugar snap peas for the same reason adults do—they're crunchy, sweet and fun to eat! This is a delicious salad that's sure to be a hit at the dinner table or in the lunchbox. To bring out the incredible green color of the sugar snap peas, blanch them first. Blanching is simple cooking technique that adds eye-popping visual appeal to your veggies.8 ounces fresh sugar snap peas 1/2 cup fresh pineapple, diced Dressing:1/2 tsp sesame oil 1 tsp brown sugar 1/4 cup vegetable oil 2 teaspoons store-bought teriyaki sauce1... read more

• Last updated 7/23/12 by Mothering Editorial

By Cathe Olson Figs are a good source of iron and the vitamin C from the orange helps it to be absorbed. The yogurt adds protein, and the calcium makes this a nutritious, low-carb snack.1/2 cup orange juice1/2 cup yogurt1 orange, peeled and broken into pieces5 fresh figs, cut in half1/2 cup ice cubes Place ingredients in the blender in the order listed. Blend until smooth. Yield: 1 to 2 servings Note: Those avoiding dairy can use soy yogurt or silken tofu instead of dairy yogurt. Variation: Try one frozen banana instead of the ice cubes. Also, try it ... read more

• Last updated 7/23/12 by Mothering Editorial

By Cathe Olson This delicious Greek pie will give you your daily dose of greens and more. It is very easy to make so you may want to make an extra to freeze. The Fillo Factory makes organic, vegan phyllo dough with no hydrogenated oils. It comes in unbleached white flour, spelt and whole wheat varieties and is available at many natural foods stores and supermarkets.2 teaspoons olive oil4 green onions, thinly sliced1 pound fresh spinach, washed and chopped (about 10 cups)2 eggs 1 teaspoon dried dill or 1 tablespoon fresh1 cup crumbled feta cheese (4 ounces) Black pepper... read more

• Last updated 10/22/12 by emilyfrischmann

My husband is Italian, so pasta dishes are a favorite at our house, but with various food allergies, we don’t eat regular pasta. I’ve had to get creative with substitutes and have found vegetable alternatives for practically every pasta. Personally, this is one of my favorites! This slow-cooker Chicken Cacciatore is served on a bed of roasted cabbage “noodles” to sneak in some extra nutrients. The flavors in roasted cabbage pair perfectly with the simple tomato sauce on the chicken, making an easy and budget friendly alternative to this popular pasta... read more

• Last updated 7/26/12 by Mothering Editorial

Blueberries are delicious and so good for you. Choose organic blueberries since non organic varieties are high in pesticides. Try freezing this snack on hot days!1/3 cup ricotta cheese 1 tsp lemon juice 1 banana, peeled and sliced 2 Tbsp milk2 Tbsp honey1 ½ cups blueberries, rinsed and drainedIn a food processor or blender combine all ingredients except the blueberries. Puree until very smooth, about 2 minutes. Pour into a medium size mixing bowl and fold in the blueberries gently. Serve in bowls with a big spoon! This recipe does not keep well. Refrigerate leftovers... read more

• Last updated 10/24/12 by emilyfrischmann

Providing your family healthy real-food meals may be an endless job, but it doesn’t have to be an expensive or time consuming one. This recipe was my reaction to the idea that “convenience” foods come pre-packaged or canned. It’s a healthy and delicious one-pan recipe that comes together in under half an hour. This is one of my kids’ favorite recipes and we make variations of it at least once a week. Its simplicity makes it appealing to moms and its fun colors and textures make it appealing to kids. The vegetables in place of noodles add some extra... read more

• Last updated 10/24/12 by emilyfrischmann

Take your family to Southeast Asia for the evening Proudly presenting Asian noodle soup and salad rolls from our $100 weekly grocery challenge.  There were noodle soup shops all over Vientiane, Laos, where my husband and I met and later lived together. The shopkeepers served up massive, steaming bowls of pho (pronounced “fuh”), brimming with fragrant herbs just pulled from the earth. But being an almost-vegetarian (I eat fish and seafood), I missed out on the heavily beef based soup. Here’s a version we came up with to appeal to all preferences.... read more

• Last updated 7/6/12 by Mothering Editorial

Whey protein powder and coconut oil are both wonderful sources of energy. Blended with pineapple and frozen banana, you have a delicious smoothie that will charge your morning!8 ounces of pineapple juice1 scoop of whey protein powder1 tbsp of coconut oil1 frozen banana1/4 tsp of powdered gingerhoney to tasteSlice the banana into the blender. Add coconut oil and pineapple juice. Blend well. Add protein powder, ginger, and honey. Blend until smooth and creamy. Makes one large or two small smoothies. read more

• Last updated 7/5/12 by Mothering Editorial

Take a trip back to the 18th century with this elegant dessert whipped up with lemon and white wine.1 cup heavy whipping cream, chilled1/2 cup sugar 1/4 cup white wine1/8 cup fresh lemon juice1 teaspoon grated lemon zest1/4 teaspoon ground nutmeg Fresh mint leaves for garnishLemon slices for garnishIn a chilled bowl, whip together the cream and sugar until it begins to thicken. Slowly add the white wine, lemon juice and lemon zest. Continue whipping until cream is light and fluffy. Cover and chill until serving in chilled parfait glasses. Garnish with a dash of nutmeg,... read more