by Foodlets in Family, February 3rd, 2014
by Melissa d'Arabian in Family, Food Network Chef, January 24th, 2014
This year I’ve figured something out. Raising kids who eat healthy, whole foods seems to be half recipes, half behavior. While I’ve been focused on the healthy recipes for the last couple of years, I’ve also read tons of great books, and my new favorite piece of advice comes from, It’s Not About the Broccoli. When trying new things, let kids be critics, says author Dina Rose, Ph. D. So when I made a new dish with a new ingredient, sugar snap peas, I told my 4 and 2-year-olds that I wanted their opinions. Thumbs-up, thumbs in the middle or thumbs down — and if it’s either of the latter options, that’s OK because we’ll try this dish again another time and maybe they’ll like it better.
Call me an amateur psychologist, but releasing the pressure and allowing them to like or not like a new food seemed to yield just the results I was looking for. Not only did they give this one a thumbs-up, they stood up on their booster seats to stretch their arms even higher in the air — like two tiny Statues of Liberty at my kitchen table. That’s what I like to see.
Get the recipe for Ginger Pork Over Pasta with Sugar Snap Peas at Foodlets.com.
by Marisa McClellan in Family, Recipes, January 17th, 2014
It’s officially birthday season in the d’Arabian household: Two of my daughters, my husband, my brother-in-law and two nephews (who live a few houses away) all have birthdays within a three-week period. (Come to think of it, maybe we just have a big family?)
Birthdays are a celebration of another year — a year filled with loving one another, laughing, good times, tough times and being connected. The candles on the cake remind us that life is in session and we are participating. And the number of candles isn’t the only reminder (“Mom, your cake has so many candles it’s going to catch fire!”). How we celebrate also speaks to the passage of time. It seems like just yesterday we were lighting a “1″ candle on a cupcake that my daughter couldn’t have cared less about and giving her gifts that she lacked the dexterity to open. The princess party years breezed by, although if you had asked me as I stood in line, yet again, at Disney Store for the latest sparkly costume, I was sure they wouldn’t. Last week, a new milestone: our first “real” boy/girl party. Valentine turned 9 and wanted an evening party, including dinner and a dance area on our patio.
by Cameron Curtis in Family, January 15th, 2014
I spent most of last week in Austin hanging out with my sister and her family. It was a trip I planned months ago, for no other reason than to see their new house and get a chance to spend many days playing trains with my 2-year-old nephew, Emmett.
One of Emmett’s favorite things to do is to pretend to make food (pizza and soup are two of his regulars). Because of that, I thought it would be fun to do a real food project with him. To maintain my sanity, I went in search of a no-bake cookie recipe and came up with Trisha Yearwood’s Chocolate Pretzel Peanut Butter Squares.
You start by crushing up enough pretzels to make two cups of crumbs. I put them in a big zip-top bag and told Emmett to break them. He put the bag on the floor and jumped up and down on it. He enjoyed it greatly and it worked perfectly. Once they’re crushed, stir in melted butter, powdered sugar and peanut butter until fairly well integrated. I got it started so that the sugar wouldn’t explode everywhere and then let Emmett help with the stirring.
When that base layer is fully combined, pat it into a baking pan. This is another opportunity for a kiddo to help. I put a sheet of aluminum foil down and had him help me push it flat.
Before you start assembling, read these tips
by Foodlets in Family, January 13th, 2014
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by Foodlets in Family, January 8th, 2014
I’ve seen versions of this cookie recipe online in many places, so when it was my family’s turn to bring a snack to my 4-year-old’s preschool class, we gave it a shot. What a hit! It’s the only time we’ve ever come home with an empty bowl, to my toddlers’ total dismay. They were really looking forward to eating those leftovers and I don’t blame them because there are many things to love about these cookies.
First, they’re simple. You mash up two very ripe bananas with old-fashioned oats and bake. That’s the whole technique right there. But you could also add things to your liking: walnuts, raisins, almonds, chia seeds (which we used), dried cranberries, etc. Add whatever mix-ins your kids enjoy (whatever you want them to eat more of in a perfect world). Second, they’re sugar-free. And third, they’re full of great-for-you ingredients.
We have a fresh bunch of bananas sitting on our counter right now, just waiting for a brown spot or two to appear before we whip up a new batch to keep for ourselves.
Get the full recipe for Banana Cookies at Foodlets.com.
by Foodlets in Family, January 1st, 2014
I’m going to say something that may sound like bragging, but stick with me: my kids eat Brussels sprouts. Here’s the story: there are three of them — ages 4, 2 and 1 — and each one eats these mini cabbages with a different level of, shall we say, enthusiasm. So with all those juicy cranberries around the house typically destined for muffins, I threw a handful into our last pan of oven-roasted sprouts and the good got even better. And those resigned to trying a couple of polite bites got even happier. Get the recipe for Brussels Sprouts with Cranberries at Foodlets.com.
by Foodlets in Family, December 26th, 2013
These make the perfect special-occasion food — kids can help make them and they’re also delicious (to children and adults). Between the rolling, covering with cranberries and poking of pretzel sticks, there are at least three jobs fit for small fingers. Then there’s the fact that the recipe requires only a handful of ingredients (four to be exact). Now that’s something to make parents swoon. Get the recipe for these kid-friendly cheese balls at Foodlets.com.
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by Foodlets in Family, December 20th, 2013
There’s something about the tart taste of cranberries this time of year. The New York Times recently reported on a study confirming that what kids eat during the first three years of life (starting in the womb) sets the stage for what they consider comforting later on. Jogged by memories as adults, these are the flavors they’ll crave — for better or worse. Now if that’s going to be the case, I’ll serve these muffins — full of fresh berries, whole oats, maple syrup and plain yogurt — every year. This is the kind of eating I want these rascals to associate with the holidays — the kind that makes both of us feel good for years to come.
Get the recipe: Low-Sugar Cranberry Oat Muffins
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by Foodlets in Family, Holidays, December 14th, 2013
‘Tis the season for snacking, and this recipe combines two of my favorite elements: It’s pretty healthy and the kids can help. All you need is a pack of whole-wheat pitas, olive oil and cinnamon sugar. I like to make my cinnamon sugar with a ratio of 2:1, sugar to cinnamon, which is a little less sweet than most. Slice the pitas, brush them with oil and sprinkle away — do it again on the other side and pop the whole pan into an oven at 400 degrees F for 10 to 12 minutes. My preschooler made these herself, then told her dad the step-by-step instructions the moment he got home from work (you know, while he was trying to get his suit jacket off, set his bag down and avoid stepping on the baby’s toys that somehow got scattered across the kitchen floor). The crisps are a huge hit here, and I hope they will be for you too.
There’s nothing more snuggly than sitting around with warm mugs of goodness this time of year. And if you’re not into a massive sugar crash after they’ve gulped down hot chocolate, look no further than your favorite summer smoothie for inspiration.
We recently discovered the joys of warm flavored milk at our house, and here’s the great thing: Anything works. Frozen strawberries plus milk and a zap in the microwave? Sweet and yummy. Peanut butter and banana? Thick, creamy and wonderful. We’re doing frozen peaches with milk next time, plus a pinch of cinnamon. Sounds a lot like pie, without all that pesky crust.