Category Archives: recipe
Ok so it’s back to school which means keeping up with activities, sports and homework while trying to prepare healthy meals for the kids and the whole family.
I have talked to the families I work with for years about offering healthier options and I know it can be frustrating at times if your kids are demanding fast food or junky snacks…but where there is a will there’s a way, right? So I say commit to trying healthier alternatives with your kids. There will be some winners and some losers but in the long run you will feel better about the food they are eating and you will also be pleased to see that it has a positive effect on moods, energy and the immune system.
Something fun to incorporate when you can is cooking at home with your kids. This allows you to know which ingredients go into your food plus there are lots of healthy cooking blogs at our disposal these days, which can give you great ideas with positive kid tested reviews. I have personally discovered some delicious cheesy kale chips, gluten free chocolate chip cookies and vegan chocolate mousse recipes this way!
One last thing; as long as it remains hot outside, please remember to keep your kids hydrated. Again if they give you a hard time about drinking plain water you can always try coconut water or diffusing some fresh fruit in the water pitcher. Really anything you can do to instill these healthy habits in your kids now, pays off big time in their future!
I know it can be difficult to always keep it healthy, especially when there is little time to shop and cook, but anything is possible when you are prepared and have the right intent!
Please enjoy this choc chip cookie recipe – it’s vegan and gluten free but super delicious!
Choc Chip Cookies
1 ½ cup almond meal
2 ½ tblsp melted coconut oil
¼ cup cacao nibs or choc chips
2 tblsp maple syrup
1 tsp vanilla extract
¼ tsp sea salt
¼ tsp baking powder
1 tblsp cacao powder optional
1 tblsp chia seeds optional
Preheat oven to 350. Mix ingredients and line a baking sheet with wax paper. Place 1 tblsp of batter and press lightly in the center.
Bake 13 – 15 minutes or until golden. They will be soft but will crisp when cooled.
Yours in Health,
I just finished eating the most amazing cherry tomatoes ever! They were like little bursts of deliciousness and it reminds me how lucky we truly are to have such wonderful produce available year round here in Southern California.
During summer, it is especially easy for us to eat lots of fresh, colorful, fruits and veggies that can be found at local farmers markets.
The benefit of going out to a farmers market is the ability to enjoy the great weather while picking from a wide selection of fresh organic produce. Plus, foods consumed in-season actually contain their peak nutrients and are often more cost effective.
So take advantage of the bounty of beautiful fruits and veggies by visiting your local Farmers Market – these days there are so many to choose from…and please let us know what special goodies you came across and the dishes you made.
I made this pasta dish with the delicious cherry tomatoes, mint and green beans I picked up Sunday:
Tomato and Green Bean Pasta Salad
¾ lb orecchiette pasta
1 lb green beans cut in 1” pieces
1 lb cherry tomatoes cut in half
1 sm garlic clove mashed to a paste
¼ cup olive oil
1 tbsp red wine vinegar
1 cup or so feta cheese crumbled
½ cup mint
Salt and pepper
In a large bowl combine the tomatoes, garlic, oil, vinegar, salt and pepper.
Cook the pasta, add the green beans for the last 5 minutes of cooking. Drain then add to the tomatoes, toss to combine. Stir in half the feta and mint.
Serve warm or at room temp. Sprinkle with the remaining feta and mint and ENJOY!