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Saturday, September 27, 2014

Kids in the Kitchen: It's Fun, Builds Self Esteem, Promotes Life Long Healthy Eating, and Some Surprising Insights

One of my good friends, Adriana S. was texting me last week as she was choosing and preparing recipes on The Whole Meal's website, as well as providing #nomnom and #yummy feedback.  She also shared that the site inspired her to get her kids, Nico and Tati, (and her husband) involved by having them choose on the weekend what they want to eat for the following week (The Whole Meal does make it easy and fun to pick healthy, delicious recipes that you pop into your very own M-F and Weekend boxes).

Brilliant idea Adriana!  And it was the light bulb moment for me to want to write on kids and cooking and the positive impact it has on families/kids on so many levels.  I am a fan of list so here are top 5 best reasons and top 5 best ways to get your kids into the kitchen:

Top 5 Best Reasons Why Kids Should Cook:

1. Bond with Family:  I would actually say this is the number one reason.  When you are in an intimate setting, such as your kitchen, sharing how to prepare passed down family or new recipes your children feel they are part of something larger than themselves (rather than their very disconnected tech/social media-driven lives).  There is that sense of responsibility that comes from the trust you place in them with such an important task as eating.  You'll also get them relaxed which mean they are more apt to share with you what is going on in their lives.

2. They'll Try New Foods:  This may be the most important reason for those of us with the picky eaters who can't get beyond PB&J or mac and cheese.  If they cook something they are more likely to want to eat it too. It gets them to interact with foods they may have been intimidated with but natural curiosity will probably override that fear (disgust?). How can they resist a nibble or two of something he/she prepared?  Which leads to Reason #3......

3. Builds Self-Esteem:  Reason # 2 will most likely be a by-product of self-esteem (of course I want to try what I just did all by myself!). Mastering something themselves and feeling that amazing sense of accomplishment also has that ripple effect in other areas of their lives.

4. Teaches Them "School" Without It Feeling Like School: Math: fractions ( 1/4 cup, 1/2 cup) and geometry (11x9 baking pan); Reading:  reading a recipe shows an ends to means rather than just grasping its value beyond knowing "cat" means the creature on your lap. Also helps you understand process of following directions; Chemistry: most of cooking is a series of chemical reactions!  Helps you be a better cook and also understand when things go wrong- those that bake probably get this the most;)

5. Teaches Them A Life Long Skill: It does not get more basic than knowing how to cook.  I know, we live in the world of "snap your finger and processed/take out foods appear" but is that really what you want for your kids as a life long skill?  I think at the top of my list would be self-sufficient (yup, cooking teaches that), healthy (yup, kids that cook tend to eat more fruits and vegetables, which help combat disease later in life), tolerant of differences in others (yup, cooking recipes from all over the planet exposes you to other cultures and makes you realize we have more in common on this planet than not), and we already discussed self-esteem (Reason #3).

Top 5 Best Ways to Get Your Kids in the Kitchen:

1. Planning What You Want to Eat: subscribe to The Whole Meal, like Adriana, and your kids can do it all- pick recipes, ingredients, have a shopping list, and even cook! Ok sorry- shameless plug, but I really do feel like TWM is a fun way to get kids interested in cooking.  Kids are one of the most important reasons why I started The Whole Meal- my mission is to help families (and anyone looking for whole foods-based recipes) eat well with minimal effort so those Top 5 Reasons and their benefits just happen!

2. Bring Them to the Food: Take them to the grocery store, farmer's markets, co-ops, and especially your gardens and the farms.  Again we are taking advantage of kids' inherent curiosity and excitement. Have them choose- children have great visual instinct and most fruits and vegetables are so colorful, some unusual- it's a feast for the eyes.  The more they see, touch, hear, taste, the more apt they are going to want to translate that experience in the kitchen.

3. Bribe Them With Their Sweet Tooth:  Yes, its easiest to get them to bake, as what kid can resist cookies, cakes, muffins.  Find healthy ways to reinvent a family favorite or use homemade baked goods as a good example of the 80/20 rule:  if you eat well 80% of the time, you can eat what you want the other 20%.  So white flour, 1 stick of butter, white sugar cupcakes do have a place in life.  It also gets their taste buds used to higher quality, well made desserts so they'll be less apt to want the highly processed Chips Ahoy cookie over Grandmom's famous chocolate chip cookie recipe (and even better if your kids are baking that recipe with Grandmom!)

4. Watch Food Movies: The Silver Screen and its natural affinity to the visual appeal of food can get you so jazzed to put on an apron and whip up something in the kitchen.  Start the younger set with Charlie and the Chocolate Factory (I recommend the original version) and Ratatouille.  By their early teen years, they are ready to watch Julia and Julia, Food Inc., Super Size Me, and Tortilla Soup. Older teens, especially those that love foreign films or as a means to introduce your teens to this amazing genre of movies (and you may want to watch/rewatch with them because of R ratings), will enjoy Big Night, Like Water for Chocolate, Babette's Feast, Jiro Dreams of Sushi, and Eat Drink Man Woman.

5. Enjoy the Experience: When your kids see you relaxed, having a glass of wine and streaming your favorite iTunes from your iPad perhaps, as you chop, stir, and fold they may be more apt to join you.  More importantly they will sense that cooking, especially for those you love, is not a chore or duty rather it is an act of unconditional love.  Likewise, set a proper table, light candles, make it fun and beautiful to eat.  This may be the only chance any of you have had a chance to slow down and savor the moment.  My youngest has taken to making our kitchen and dining area "Gigi's Cafe".  She sets the table, lights candles, takes our order (we always order the "special of the day"), and serves us and clears our plates when we are done.  It may not happen every night, but frequent enough that I think as a family we will always remember our Gigi's Cafe meals as some of the best we'd ever had.


Ready to get in the kitchen with the kids?  It's as simple as make your favorite family recipe, peruse cookbooks and favorite food blogs or try some of these kid-tested, kid-favorite recipes from The Whole Meal:

                                                          Spaghetti and Meatball Soup        

                                         

                                                        Slow Cooker Parmesan Chicken 


 
                                                            Gingerbread Pear Muffins

So whether you are like Adriana and have your kids help choose the meals you eat together as a family (preferably with The Whole Meal doing most of the work for you;) or have them actually prepare a recipe- with or without you (Adriana as a full time Ob/Gyn doctor fits in cooking with her kids on the weekends)- there are clearly many reasons and ways for children to interact with food other than the end result of just eating.






Wednesday, September 17, 2014

"Wining" about Napa Valley and Musings on All Things Fermented Grape Juice

Frank Family Vineyards
James Laube of Wine Spectator Magazine opens his online synopsis of Napa Valley with "Come for the wine. Stay for the food. Live the wine country life. That's the allure of Napa Valley in a nutshell".

It is this simple, siren-luring philosophy of Napa Valley that motivated me to endure training during the hottest, most humid months in Florida for this Friday and Saturday's 36 hour, 200 mile, 12 runner Napa Ragnar Relays. Napa: the carrot at the end of the stick.

So since it's been over a decade since I've been to this laid-back, wine and foodie heaven, I decided to reeducate myself on the geographically blessed area of our country that was destined to be one of the gems for local produce, livestock and internationally-known wines (who doesn't love the underdog triumphs of  the movie "Bottle Shock").

I started with Mr. Laube's quick narrative and then found myself wanting to know more specific things that make the wine country great.  Here are my top three from all my internet sleuthing but if you want a great website for worthwhile travel info and for purposes of this blog post, all things Napa, check out 30 Things to Do In Napa Valley from This is My Happiness.

My Top 3:

1. Enjoy the views:  

After picking up our sandwiches from Oakville Grocery (local and tourist favorite for top notch, local ingredient sandwiches and salads), we'll head out on Highway 29 to Frank Family Vineyards for a picnic lunch then head to one of their tastings.  This popular winery is known for its warm and friendly tastings of its award winning Zins and Cabs.

2. Take a Winery Tour: 

Besides Frank Family Vineyards, I am so excited for Del Dotto's Cave Tour and Barrel Tasting where you are illuminated only by candlelight, and you get to taste straight from the barrels, generous pours selected seemingly at random as your guide takes you deep into the caves.


It's going to be a great day with additional stops at Reynold's Family Winery on the famous Silverado Trail and Gundlach Bundschu Winery along the border of Napa/Sonoma.

When in Napa I imagine it would be quite a memorable day by just jumping in your car and picking and choosing your wine touring stops spontaneously; there are that many good wineries in the area!

3. Pick One Memorable Meal: 

With so many choices, this can be an affordable or all-out expense and everything in between because Napa has it all.  The one thing the wine country dining has in common- always fresh, local and one-of-a-kind (no chains here thankfully).  

Our most memorable meal will most likely be at Bottega, Michael Chiarello's restaurant showcasing his signature bold Italian flavors I fell in love with on his Napa-based Food Network show, Easy Entertaining.  It'll be "all-out" for sure, so I look forward to some simpler, less expensive eating (our picnic lunch will be at the top of the list), perhaps at one the suggestions from this Napa on a Budget Guide.  There is always breakfast with recommendations from Wine Enthusiast's Top 10 Napa/Sonoma Breakfast Spots.


DID YOU KNOW? 

Cabernet Sauvignon is the signature wine of Napa valley due to the area's unique growing climate; it does not rain very often, gets a lot of sun during the day, and the early morning fog keeps the grapes moist and cool- all ideal for keeping Cabernet Sauvignon grapes very happy (and all of us red wine drinkers want those grapes to be very very happy:).

There is a science behind swirling the wine in the glass (so think twice about labeling the person next to you at the bar as a "wine snob").  It's called orbital shaking (or "swirling" 'cause really, could you see yourself saying "let's orbital shake our wine first"- talk about wine snob!) which introduces oxygen ( the molecule O2 if we are staying all science-geeky) to the wine, releasing its aromas.

Beaujolais is pronounced "boo-zho-lay" and Viognier is pronounced "voyhn-yah"

Crushing grapes by foot dates back to 200 B.C.

Close to 80% of what we perceive as taste actually is our sense of smell, hence, why we are back on the subject of sniffing and swirling.

California grape growers are coming off record harvests for 2012 and 2013, but of concern is the 2014 and maybe the 2015 vintage as drought conditions could still play a role in determining quantity as well as quality (good excuse to stock up on your 2012/2013 favs).

The vintage year is not always the year wine is bottled as some wines may not be bottled the same year the grapes are picked.  A vintage wine is a product of a single year's harvest.  A non-vintage wine is a blend of wines from two or more years.

Darker shades of wine (think your deepest, blackest reds and the most golden whites) usually come from warm climates and are rich and ripe while lighter colors (especially in whites) come from cooler climates and are lighter and less lush.

So on that note, go out and spew forth one or more of these interesting facts about one of our favorite fermented products, preferably with a glass of wine in hand, but don't be a "cork tease" (someone who always blabs about the great wine he or she is about to open but never does;)












Saturday, September 13, 2014

Trader Joe's Surely Has a Cult Following - Are You Spooning Cookie Butter Into Your Mouth?- But I Love It In a Whole Food's Way



When most people mention Trader Joe's and especially if you live in a city that is having one open soon or just opened (yes, this would be my fair city of Tampa, FL), eyes sparkle, tails wag (if we had them) and toes start tapping.

My hometown outside of Philadelphia had a TJ open over 11 years ago right on the main street, but I had left the area already and only frequented the niche grocery market when I came to visit.  I had only popped into a few other ones over the years on travels, so I really did not become a frequent shopper until TJ's came to Tampa in March 2013.

I am still amused at the cult following and excitement over mostly highly processed foods but I have succumbed to the TJ's fervor and frequent the store once a week BUT for vastly different products than you would think.

Here is a comparison of 5 reader favorites from the website, The Kitchn, and me:
(here is link to all 17 products mentioned in the article)

1. Cookie Butter- ok- I have replaced the nutella with this #1 TJ product in The Whole Meal's Nutella Banana Bread Muffins and they were pretty yummy but it was the first time I ever purchased it.

Me: Raw Almond Butter- At only $6.99 a jar I had to try it and have not turned back to my old brand that was almost double the price (on sale!).

2.Nuts- esp. Thai Chili Lime Cashews- have not tried them but they do seem a great choice to have if you are having guests over and need a quick nibble to go with that chilled white wine.

Me: Raw Cheese- esp. the NY Sharp Cheddar- I'd rather serve chunks of this tart, full in the mouth, slightly sweet cheese at less than 1/2 the price of any raw cheese I can get at Whole Foods.  It's also the prefect tie-you-over-til-dinner snack or shredded in eggs, burritos, salads and full of calcium and enzymes that our digestive system can process unlike pasturized cheeses.

3. Dried Fruit (especially the apricots)- I like the idea of sulfite-free dried apricots and I will come here if I need them, but i'd rather eat the fresh apricot.

Me: Fresh and Frozen Fruit- Every week I buy my avocados, lemons, limes, organic apples (if they have them), bananas, organic strawberries, watermelon, and whatever seasonal fruit is in season and look good. Some have complained about the perishability of TJ produce, but I have no complaints.  TJ's frozen cubed mango can't be beat!  I'll never buy Dole's again.  Ditto for the frozen pineapple tidbits.

4. Chocolate, the Baking Sort- since I am not much of a baker this was not on my radar, but with the holidays coming up, this is a good tip to have.

Me: 100% Grass Fed Ground Beef- Since I am more a cook rather than a baker, I really love the 100% grass fed ground beef.  It comes fresh in a 1-pound pack and I always have a pack (or two) in my freezer.  If we are going to eat red meat, I only buy grass fed and TJ makes it economical ($6.99/lb) for a high quality ground beef (I'll save why I only buy grass fed beef for another blog post;)  Also try the 4-pack of Buffalo Burgers in the frozen section.  $9.99 is a great buy for the convenience of pre-formed into patties- again buffalo are free roaming so no conventional grain fed to these bad boys.

5. Hummus- I know- it's pretty good at TJ's, especially the Edamame Hummus, but since I can whip up a pretty good lemon-garlic hummus in my food processor in less than 5 minutes I don't really buy premade hummus.

Me: Fresh Veggies- My youngest swears TJ's butter lettuce salad is the best, both daughters jump for joy when they see a new package of fresh shelled edamame pods to snack on, i am addicted to the bag of Cruciferious Crunch Collection where I can whip up my Kale Coleslaw with Poppyseed Dressing in no time, always have organic cucumbers to add to my Watermelon Healer, and how can you beat shredded Brussel spouts! Saute up with TJ's precooked nitrate free bacon (another staple!) and you have a really flavorful side dish in 5 minutes.

As you can see, most of my TJ Favs are one ingredient items, which are rarely discussed on message boards or articles of the many favorite products at this fast growing grocery chain.  Having said that, however, I do have processed products (already named the precooked bacon) that are always in my house: Low Calorie Pink Lemonade, Gone Bananas Chocolate Covered Frozen Bananas, the $.99 5.3 ounce nonfat Greek yogurts, and the Kettle BBQ Chips.

The more I think about it the more I realize as each week goes by I find NEW favorite products- all well price and decent quality.  The nation's obsession may not be so crazy after all.

What are your favorite Trader Joe products?




Thursday, September 11, 2014

In the Kitchen with The Whole Meal- Quick Breads Part 1: Banana Bread


The cooler months bring out the domestic goddess in me and, at least once a week, my house is filled with a cinnamon-laced aroma of baked goodies.  I decided to blog my favorite quick breads that are healthier versions of popular ones that most of are whipping up this time of year. These recipes are heart (and figure) healthy but don't sacrifice the yum factor:)

First up: Banana Bread

Considering I am a novice baker, I gravitate towards VERY easy recipes. I found this recipe from Dr Weil's website. It's a moist, wholesome version of the original with no refined sweeteners. The taste is sweet, but there is no sugar to overpower, so you actually get to taste the bananas and grains. Its awesome warm from the oven by itself or with cream cheese, or toasted with butter.

I like his version, but I usually substitute extra virgin, organic coconut oil for the canola oil, as well as replacing the whole wheat pastry flour with spelt flour.  To my kids' delight, I throw in a 1/4-1/2 cup of dark chocolate chips.

Here's his version complete with interesting commentary on the humble banana:

Banana Bread
Native to the Caribbean and Central America, bananas are one of America’s favorite fruits. They are rich in potassium - one banana contains 450 mg of potassium, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don’t use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.

3 very ripe bananas
1/2 cup honey
3 tablespoons expeller-pressed canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans

1. Heat the oven to 350 degrees. Lightly oil a loaf pan.

2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole-wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.

Serves 12

Nutrients Per Serving
Calories: 199.8
Protein: 3.0 grams
Fat: 8.4grams
Saturated Fat: 0.7grams
Monounsat Fat: 4.8 grams
Polyunsat Fat: 2.4grams
Carbohydrate: 31.6 grams
Fiber: 3.2 grams
Cholesterol: 0.0 mg
Vitamin A: 35.9 IU
Vitamin E: 1.0 mg/IU

Tuesday, September 9, 2014

Celebrate Leo Tolstoy's Birthday with Stroganoff or Borscht

Are you a Anna Karenina groupie or suffered through (or enjoyed) War and Peace?  Then you will enjoy recipes that celebrate Tolstoy's Russian birthplace.  Make one tonight for dinner or honor the influential writer all week with a variety of Eastern European favorites.

It's a cuisine not always on my radar so I know I'll have fun making Borscht (hmmm...with or without meat?), rediscovering Stroganoff (The Whole Meal's chicken version is below), or trying my hand at Pirozykh, individual-sized baked or fried buns stuffed with a variety of fillings.

Recipe for Borscht 

Recipe for The Whole Meal's Chicken Stroganoff

Recipe for Beef Stroganoff

Recipe for Pirozykhi

and worth looking at just for the beautiful photos and if you want a Russian-themed dinner party :)

Can't get enough of the broody Russian? More tidbits on Tolstoy:

I found an article on one of Tolstoys's little known but interesting works, A Calendar of Wisdom, an anthology of quotes he collected over 15 years.  Check it out here.

Tolstoy's The Kingdom of God is Within You is often regarded as a key text for modern Christian anarchism.  Christian anarchists believe there is only one authority to God embodied in the teaching of Jesus and reject that human governments have ultimate authority over human societies.  Most are pacifists. Tolstoy's work and his idea of nonviolent resistance was impactful on both Gandhi and Martin Luther King.






Thursday, September 4, 2014

Easy System for Packing School (and Work) Lunches


I pulled this excerpt from a Whole Foods Market article "Simple Things You Can Do to Get Your Kids to Eat Better", as I liked the foolproof method of pulling from different categories that really make a meal attractive via all our senses.  How cool is this!  So the next time you are groggily standing in front of the refrigerator at the crack of dawn wondering what to pack for lunch, chant "CPCB!" : Color, Protein, Crunch, Bonus.
“Constructables”: A Lunch Plan
Oat-Date BarsColor + protein + crunch + bonus  = winning meal plan. Choose one from each category and let them eat it their way at lunch!
Color
  • Apple slices
  • Orange segments
  • Grapes
  • Cherry tomatoes
  • Bell pepper slices
Protein
  • Nut or seed butter
  • Sliced ham or turkey
  • Hard-boiled egg
  • Hummus
Crunch
  • Whole-grain chips or crackers
  • Celery sticks
  • Baby carrots
  • Popcorn
  • Cucumber slices
Bonus
  • Yogurt
  • Applesauce
  • Fruit strip
  • String cheese