From baby foods to snacks for teens, find mealtime inspiration from our community cooks.
By Cathe Olson Sweet and easy to make, this is great on salad with a sprinkle of nuts.2 tablespoons lemon juice 2 cloves garlic, crushed2 teaspoons curry powder 1/4 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon powdered ginger 1 tablespoon honey 4 tablespoons olive, grapeseed, or safflower oil 1 tablespoon toasted sesame oil Whisk dressing ingredients together. (Or place in a jar and shake until combined.) read more
Every kid loves cupcakes, but not every mother loves the sugar high that often accompanies them! This is a healthy cupcake that kids and moms can both enjoy! The fun cupcake look combines savory meatloaf with a whipped sweet potato “frosting” that makes meatloaf fun for kids! The combination of protein and healthy starch from the sweet potato provides long lasting energy. These are a kid favorite at our house and I often make them ahead for easy-to-pack lunches for the kids or on-the-go snacks. The other advantage to meatloaf cupcakes is that... read more
These delicious, whole grain sugar cookies come from the Bob's Red Mill Baking Book and are perfect for making into holiday shapes. Recipe: 2 cups Whole Wheat Flour 2 tsp Baking Powder 1/2 tsp Salt 1 cup Sugar 1/4 pound Unsalted Butter, softened (1 stick) 1 large Egg 1 tsp Vanilla Extract 2 Tbsp Milk (cow, soy, rice) 1 Sugar for sprinkling Directions Preheat the oven to 375°F. Lightly oil 2 baking sheets or line them with parchment paper. In a medium bowl, sift or whisk... read more
This is a recipe my whole family loves, which is rare. It's good for regular evening meals, or for a nice company dinner. And it's easy to make too! This recipe feeds about five people, with some leftovers usually. I make it with a side of rice, and veggies.3 chicken breasts, cut into 2 inch strips1/4 tsp salt1/4 tsp pepper1/2 c olive oil1/2 c flour6 cloves garlic, minced2-3 tbsp minced cilantro (3 if fresh)4 tbsp butter cut into pieces1/4 c white cooking wine (putting wine in the oven can be dangerous, please use caution)3/4 waterPreheat oven to 400 degrees F. Mix... read more
By Cathe Olson I give a lot of workshops on toddler eating and what I suggest to parents is that you take the food that your child likes and see what you can do to make it more nutritious. Smoothies work great - you can add tofu or yogurt for protein, nut or seed butter or flax oil for fatty acids, and veggies for vitamins. A leaf or two of kale in a smoothie does not hardly change the taste. This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to... read more
By Cathe Olson Here's a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.2 cups raw buckwheat groats2 tablespoons maple syrup or honey (optional)1/4 cup nut or seed butterPreheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with... read more
These muffins are so moist and flaky, they practically melt in your mouth. They’re great for breakfast, lunch or dinner. They freeze well too.1 1/2 cups spelt flour (or whole wheat)1 tablespoon baking powder1/4 teaspoon sea salt4 tablespoons cold unsalted butter or coconut oil1 cup mashed cooked sweet potato (1 medium)1/4 cup milk (dairy or nondairy)Preheat oven to 400°F. Sift flour, baking powder, and sea salt together. Cut in butter or coconut oil until mixture resembles coarse meal. Mix in sweet potato and milk until combined. Scoop out 1/4-cup mounds of dough (an ice... read more
Loved the comment we got last week regarding this dish: “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way. Perfect addition to your... read more
This African dish is a kid-friendly way to include protein in your next meal.1 pound black-eyed peas2 teaspoons saltDash of pepper1 small onion, very finely chopped2 cups vegetable oilPut dry beans in a blender with one cup of water. Chop for one minute. Pour into a large bowl, and add water. Stir until skins float. Strain using a colander. Blend beans, onion, and pepper. Pour in a bowl, add salt, and stir with a wooden spoon for two minutes. Heat oil in a frying pan. Gently place spoonfuls of the mixture into the oil. Fry until golden brown. Drain on absorbent paper.... read more
By Cathe Olson This dessert can be made with or without dairy products. Either way, it's delicious and good for you.1/2 cup almonds 3/4 cup rolled oats1 1/4 cup whole wheat pastry flour 2 teaspoons baking powder 1/8 teaspoon sea salt (omit if using salted butter) 5 tablespoons unsalted butter or coconut oil, cut into small pieces1 egg or equivalent egg replacer 1/2 cup milk (dairy or non-dairy) 2 tablespoons maple syrup or honey 1 to 2 tablespoons honey or maple syrup Preheat oven to 375º. Oil baking sheet. Grind almonds and oats to coarse meal in food processor or... read more
