• Last updated 11/1/12 by Cynthia Mosher

(Phil finds feasible floor plan) The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody’s taste buds.  Vegetarian, gluten-free main dish salad. printable recipe?  Right here! About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director... read more

• Last updated 6/26/12 by Mothering Editorial

By Cathe Olson This vivid pink smoothie makes a light and refreshing snack and provides calcium and vitamin C.3 cups diced watermelon, seeds removed 1/2 cup plain yogurt (dairy or nondairy) 8 to 10 frozen strawberries Place all ingredients in blender and puree until smooth. Makes 2 servings Note: This makes great popsicles. read more

• Last updated 11/1/12 by Cynthia Mosher

(Ward can run but he can’t hide) They’re gluten-free, vegan or vegetarian, and they happen to be downright yummy.  Bonus recipe because we’ve included Avocado Salsa too!  Perfect for Meatless Monday, Taco Tuesday or What the Heck Am I Gonna Make Tonight Wednesday!  Print the recipe HERE.   About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at... read more

• Last updated 11/2/12 by Cynthia Mosher

A piece of (salmon) cake to make These zesty salmon cakes are another hit in our $100 weekly grocery menu. They’re delicious served with roasted potatoes or rice, or as burgers or sandwich filling. The kids love them (although maybe it’s because they contain the word “cake”). They like to help me form the cakes into different sizes (itty bitty ones for our 2 year old, big daddy sized ones for my husband). My 7 year old brings them to school for lunch the next day. SWEET POTATO LIME SALMON CAKES What you need: 2 medium sweet potatoes, peeled and cubed 2 cans wild sockeye... read more

• Last updated 6/11/12 by Mothering Editorial

Á La Orange Julius Growing up in California brings back many memories of oranges, but one that is particularly vivid is walking down the road to the Orange Julius stand with our brother and sister, and buying an Orange Julius to quench our thirst. There is nothing like the taste of this delicious drink on a hot summer day. This recipe is simple and comes very close to recreating our childhood memories. We hope you enjoy it.1/2 cup whole milk, almond milk, or soy milk2-4 whole oranges6-8 ice cubes1 tablespoon honeyDirections: Place all ingredients in a blender and... read more

• Last updated 6/11/12 by Mothering Editorial

Salmon is a nutritious, sustainable, low-contaminate option for even the youngest eaters. A delicious coconut crust gives it a new twist.4 (4-ounce) salmon fillets, skin removed1 tablespoon lime or lemon juice1/2 cup panko (Japanese bread crumbs), or substitute dry bread crumbs1/4 cup flaked sweetened coconutSalt and freshly ground pepper, to tastePreheat oven to 425 F. Place salmon fillets on baking pan and brush with lime or lemon juice. In a separate dish, combine panko, coconut, salt and pepper. Dredge each fillet in mixture and return to pan. Sprinkle remaining... read more

• Last updated 11/2/12 by Cynthia Mosher

As promised, here is a star dish in our $100 a week grocery budget. I love knowing a recipe’s story, so I’ll mention that a near and dear friend made this for me back when it was one of the only dinners she could cook. She was many years away from becoming a mother, while I had just had my first baby. She served it with shredded chicken, but I include it here with crispy fried tofu – a very cost-effective protein. Sometimes we like it with sauteed shrimp. Over the years I’ve bulked it up with kale and carrot in an attempt to get more vegetables into my kids. Let... read more

• Last updated 11/2/12 by Cynthia Mosher

(so you wanna do something?) Toasted almonds, creamy avocado and mineral-rich arame team up to create this flavorful salad that is low in calories and high in calcium while Jane re-interprets dating word nuance. This happy salad is vegan, vegetarian, dairy-free and gluten-free. To print the recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary... read more

• Last updated 10/18/12 by emilyfrischmann

Can I get a price check in aisle 5? Good food makes me happy. Artisan breads, homemade anything and organic or local produce when possible. We’ve always had a grocery budget, but when my husband suggested we cut our spending to $100 a week I resisted the urge to chuck an heirloom tomato at him. “It’s just for a month,” he insisted. “So we can play catch-up.” When we decided I would stay at home with our three kids, aged 7, 4 and 2, we knew we’d have to prioritize. I’m fine with eschewing a new mini-van for the 1998 sedan we cram two car... read more

• Last updated 11/2/12 by Melanie Mayo

(Benjamin Franklin amuses Jane) A revitalizing dairy-free  soup using fresh, local asparagus, cumin and dill.  Fun way to utilize asparagus.  Serve it hot or cold.  Want to print the recipe?  Click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family... read more