• 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 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 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 4/19/12 by Mothering Editorial

By Cynthia Lair This is a superb one-dish meal when served over udon or soba noodles, brown rice, or quinoa.1 pound firm tofu 1-2 tablespoons sesame oil1-2 large bunches collard greensMarinade3 cloves garlic, sliced4-5 slices (1/8 inch thick) fresh gingerroot1 cup water1 tablespoon brown-rice vinegar1 tablespoon toasted sesame oil 1/3 cup tamari or shoyuSauce1/4 cup creamy cashew butter2 teaspoons maple syrup2 tablespoons tamari or shoyu1 tablespoon brown-rice vinegar1 teaspoon grated gingerroot1-2 teaspoons hot pepper oil1/3 cup waterIn the morning, combine all... read more

• Last updated 11/15/12 by Melanie Mayo

(Jane loses her gloves) Hands down the best comfort-food sandwich ever. The sauerkraut adds the magic. Use 100% rye if you’re going wheat-free. Pair this with Tomato Basil Soup. Mmm-good. For printable 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... read more

• Last updated 11/16/12 by Cynthia Mosher

(Steve needs a confidence boost) Deeply satisfying dish.  For our vegan friends, skip the chicken and replace with warm spiced pinto beans and the sauce we got going here.  You’re going to love this.  Click here for printable recipe.   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... read more

• Last updated 2/25/13 by AdinaL

I’ve been aware of the raw food option for years now, but until January, I just didn’t see how it could be a part of my life. I thought it was too intense, too restrictive, and too hard (I was sure of that). I didn’t realize that I would find it to be delicious, simple, satisfying, and easy to integrate into my life. It also eliminates cravings, and led to my decision to exercise by dancing at Nia classes 5-6x per week. One of the things that makes it do-able for me: I have the occasional cooked meal. Recently, I was in NYC, and visited my brother, who... read more

• Last updated 4/8/13 by AdinaL

…and it was a spam thinger about texas hold-em. Le sigh. You know, pretty soon I am going to be mailing out swag to my favorite, most assiduous commenters. Because I am not above dangling the old carrot when it’s called for ; )  The kids are at work with me today, and behaving themselves, too. Honorée is walking around on stilts and Nathaniel is “vacuuming” with a random vacuum attachment that’s attached to nothing except his dear little imagination engine. I took us all to lunch at Backroads Pizza, a really yummy locally owned pizza joint in our Second... read more