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RECIPE! Macaroni & Cheese by Jodi

 

“The low-fat cheese makes the macaroni a bit drier but the taste of the cheese is really good!”

Preheat: Oven to 350 and one burner to medium-high heat

Equipment: Large sauce pot, 9”x11” baking dish

Prep Time: 15 minutes

Cook Time: About 30 minutes

Number of Servings: 6 (or more depending on ages)

 - Two blocks (16 ounces), Cabot 50% Reduced Fat Sharp Cheddar Cheese
 - 1/4 cup fresh parsley
Grate cheese and chop parsley.

 - One box whole grain elbow macaroni
 Bring water to a boil in sauce pot. Cook pasta according to package directions and drain.

 - 4 Tablespoons Earth Balance spread
 - 1/2 cup lowfat milk
 - Sea salt
Toss hot pasta with spread. Add milk, parsley, most of shredded cheese, and salt to taste. Mix up a bit so that  the cheese and parsley get mixed in. Place in baking dish. Top with remaining cheese. Cover and bake 15 minutes. Uncover and bake an additional 10 minutes.

OPTIONS: Add 1/2 cup finely chopped red onion to the boiling water (if you cook it with the noodles the kids don't even notice).  Add thinly sliced tomatoes with oregano or basil either layered on top or in the middle.  Try elbow pasta made from brown rice or spelt.  Use 2% milk in place of lowfat milk.

4 God-Made Colors: white, red, green yellow
5 Food Groups: whole grains, dairy, EFAs (essential fatty acids), fruit, herbs/spices
PERFORMANCE RATING: 4/5

   GROCERY LIST  

  • Two blocks (16 ounces) Cabot 50% Reduced Fat Sharp Cheddar Cheese
  • Fresh parsley
  • One box whole grain elbow macaroni (try spelt!)
  • Earth Balance spread or organic butter
  • 1/2 cup lowfat or 2% milk
  • Red onion (optional)
  • Tomato (optional)
  • Oregano (optional)
  • Sea salt 
     

  

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Performance Food: PUMPKIN SEEDS fuel your nerves, bones and more!

PUMPKIN SEEDS feed your nervous system and thus your brain, bones, heart, ears (hearing), eyes, skin, mouth/teeth, nose (sense of smell), hair, blood, and nails!  Seeds are dense with nutrients.  Pumpkin seeds offer easy ways to power up your family from head to toe.  Buy raw. They're easy to roast in tamari or low sodium soy sauce. Perfect for trail mixes. Sprinkle some on your salads, veggies dishes, and yogurt.  Great as simple snack nibbles. If your are into baking, add to breads, muffins and cookies. Always have some in your kitchen. 

… for the health of your family,
ellen and sally

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Radio Alert. AVOID HOLIDAY DEPRESSION

 
Kids and adults are all vulnerable to holiday depression. Yet, the holidays are supposed to be happy times for families. Dr. Jonny Bowden will enlighten you how to spot and avoid depression so your family can enjoy Thanksgiving, Christmas, Hanukkah and New Years, all within in five weeks!  Start  by tuning in www,BetterFoodChoicesRadio, 11/26, Noon EST.  Or listen on iTunes.
 
… for the health of your family,
ellen and sally

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RECIPE: Pumpkin Zucchini Bread, GLUTEN FREE

"I have 3 kids, ages 4 and under, and they all loved this!  Pumpkin bread is one of their favorites, and I love that this was a gluten free mix (couldn't tell the difference at all from ones with gluten!), and sneaking in the zucchini is a great way to get some additional veggies in them!"    Jennifer, Healthy Recipe Mom

Preheat: Oven to 350 degrees F
Cooking Utensils: 9×5 loaf pan, electric mixer, 2 mixing bowls, food processor or grater
Prep Time: 10 minutes
Cook Time: 50-60 minutes (may vary by oven)
Number of Servings: 1 loaf (about 10 servings)

                   Coconut oil
                        Grease 9"x5" loaf pan
                   
                   2 cage-free eggs
                  
1/4 cup Stevia in the Raw
                  
1/4 cup Xylitol
                  
1/3 cup unsweetened organic applesauce
                  
1 cup canned organic pumpkin
                  
1 tsp no-sugar-added pure vanilla extract
                        
Mix together in a large bowl.
                         Beat with electric mixer until well blended
.

                    2 cups Pamela's Gluten-free Baking & Pancake mix
                   
2 tsp ground cinnamon
                   
1 tsp ground allspice
                   
1/2 tsp salt
                         
In a separate bowl, combine dry ingredients.
                          Gradually stir into wet ingredients.
                          Mix just until blended.

                            2 cups grated organic zucchini
                    
1/2 cup chopped organic walnuts
                         
Add zucchini and walnuts and stir by hand.
                          Pour into loaf pan and bake 50-60 minutes.

OPTIONS: Make kid-sized muffins rather than a loaf and decrease bake time to about 30 minutes or until toothpick inserted in center comes out clean.  Or make 2-3 smaller loaves and adjust baking time according to pan size.  If you do not have cinnamon and allspice, replace with 1 Tablespoon pumpkin pie spice.  If you do not have stevia and xylitol, Jennifer recommends substituting 1/2 to 3/4 cup sugar in the raw depending on how sweet you want it!

7 God-made Colors: golden, orange, white, yellow, brown, green, tan
8 Food Groups: EFAs, eggs, fruit, grains, spices, vegetables, nuts, sweet
PERFORMANCE RATING: 7/8

GROCERY LIST

  • Coconut oil (for greasing loaf pans)
  • Cage-free eggs
  • Stevia in the Raw
  • Xylitol
  • Unsweetened organic applesauce
  • Canned organic pumpkin
  • Pure vanilla extract
  • Pamela's Gluten-free Baking & Pancake mix
  • Ground cinnamon
  • Ground allspice
  • Sea salt
  • Organic zucchini
  • Chopped organic walnuts

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Performance Food: TURKEY fuels your nerves, heart and more!

TURKEY feeds nutrients to your nervous system, heart, brain, hair, nails, and skin. It is rich in minerals, amino acids, neurotransmitters and Vitamins A, B and C. Great for the holidays but should be on your weekly grocery list all year round, too. Buy and prepare roasts, breast meat, tenders and ground turkey. Stay away from the self-basting ones. Avoid those fed antibiotics. You get a lot for your money with you invest in the health of your family with naturally raised turkey.

… for the health of your family,
ellen and sally

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RADIO ALERT! Cooking Tips for Crazy Schedules

Dr. Valerie Saxion will teach you how to feed your family fresh nutritious delicious foods in spite of your crazy schedules. She's been a single and a married working mom of nine children. Yet she found a way to make all her kids lunch boxes and feed them healthier foods that tasted great for breakfast, snacks, and dinner.  Tune in to find out her secrets…. how in the heck does she do this!  Friday, Nov. 19th, Noon EST, www.BetterFoodChoicesRadio or listen later on iTunes – it's a podcast.

… for the health of your family,
ellen and sally

 

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RECIPE: Baked Eggplant Parmesan by Stacy

by Healthy Recipe Mom, Stacy

PREHEAT: Oven to 350 degrees F
PANS/EQUIPMENT: Baking sheet, 9×13 baking dish
PREP TIME:
30 minutes
COOK TIME: 30 minutes
NUMBER OF SERVINGS: 6 or more depending on ages

1 medium eggplant
Slice eggplant into 1/4-inch thick rounds (leave the skin on for valuable phytonurtrients!)

3 egg whites
Dip eggplant slices in egg whites to coat.

1 cup bread crumbs, whole grain
1/4 teaspoon sea salt
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 Tablespoon extra virgin olive oil

Use homemade or store bought bread crumbs. Mix salt, parsley, basil and oregano with bread crumbs. Use fresh herbs whenever possible. The amounts are given as a guide, but add as much as you like! Dip egg-covered eggplant slices in bread crumbs and transfer to a baking sheet. Drizzle with extra virgin olive oil. Bake for 5 minutes per side at 350 degrees.

1 jar tomato sauce/spaghetti sauce, organic (low sodium)
Cover the bottom of a baking dish with a thin layer of sauce. Add a layer of baked eggplant. Add another layer of sauce.

1 block (8 ounces) Lisanatti Almond Cheeze – Mozzarella Style, finely shredded
Shred cheese and layer on top of sauce. Repeat the layering of eggplant, sauce and cheese. Sprinkle on extra herbs if you like. Bake for 35 minutes. Serve warm.

OPTIONS: If you wish to substitute dry herbs, start with 1/2 teaspoon parsley and basil and 1/4 teaspoon oregano. Choose organic, non-irradiated herbs and spices. You may use 2 whole eggs in place of egg whites. Use ground nuts as a coating for a change or for those with gluten sensitivities.

RECIPE SOURCE: Stacy’s recipe

7 FOOD COLORS: Purple, white, yellow, tan, green, red, golden
7 FOOD GROUPS: Vegetables, eggs, fruits (tomatoes), grains, nuts, essential fatty acids, herbs

GROCERY LIST:

  • Eggplant
  • Eggs
  • Whole grain bread crumbs or ground nuts
  • Sea salt
  • Fresh or dried parsley
  • Fresh or dried basil
  • Fresh or dried oregano
  • Extra virgin olive oil
  • Tomato sauce/spaghetti sauce, organic (low sodium)
  • 1 block (8 ounces) Lisanatti Almond Cheeze – Mozzarella Style

Read More....

Performance Food: CINNAMON fuels your bones, heart and more!

Cinnamon, a high octane spice, feeds your brain, blood, bones, eyes, heart, lungs, and skin.  Have you heard that there is more calcium in a teaspoon of cinnamon than in a teaspoon of milk?  Start sprinkling cinnamon in cereals, smoothies, soups, meatballs, burgers – even chicken recipes.  Resist adding sugar and let it zip up your food flavors!

… for the health of your family,
ellen and sally

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RADIO ALERT: SCHOOL LUNCH CHEF reveals his secrets!

If you care about how you kids are being fed in school, you will want to listen to Chef Carlino. He reveals his secrets to getting kids to choose to eat healthier foods, and, actually eat them with a smile!  Don't miss this opportunity to meet this School Lunch Chef.  Call in with your questions: 877-486-3450.  Join us on Friday, Nov.12th, Noon EST at www.BetterFoodChoicesRadio.com, or listen later on iTunes.  You will be so glad you did.

… for the health of your family,
ellen and sally

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RECIPE! Tortilla Chip Faces

by Healthy Recipe Mom, Ellen

“This was a bit time consuming to put all together, but it got kudos at the party. A nice healthy way to spice up tortilla chips.” (mother of two) … so Easy, kids can make these!


monster faces

PANS/EQUIPMENT: Tray for displaying faces and 3 serving bowls
PREP TIME: 20-30 minutes
NUMBER OF SERVINGS: 10 or more depending on how many you make!

EatSmart Naturals MultiGrain Tortilla Chips
Hummus
Guacamole

Spread each chip with hummus or guacamole.

Sunflower seeds or pumpkin seeds
Dried cranberries
Broken chip pieces

Use cranberries, seeds or broken chip pieces for eyes, nose, mouth and/or eyebrows. I also used a smear of guacamole for a mouth on some of the hummus-spread chips. Serve “faces” on a tray along with bowls of remaining chips, guacamole, and hummus for dipping.

OPTIONS: Great for parties! Ellen made “Monster Faces” for Halloween. Try making silly faces, snowmen, caterpillars, or other characters too. Allow kids to make faces for a fun snack idea.

RECIPE SOURCE: Ellen’s recipe

4 FOOD COLORS: tan, brown, green, golden
5 FOOD GROUPS: whole grains, legumes, seeds, essential fatty acids, fruit

GROCERY LIST:

  • EatSmart Naturals MultiGrain Tortilla Chips
  • Dried cranberries
  • Hummus
  • Guacamole
  • Sunflower seeds or pumpkin seeds

Read More....


DISCLOSURE: Once a product passes ingredient standards evaluation followed by a blind Kid Kritics taste test, a company can opt-in to the Kid Kritics Approved marketing program. Though monetary compensation for marketing is involved, this does not affect the nutrition evaluation or taste test results.