Breakfast

Katrin and Liz, moms of twins, each have 2 ways to feed their kids vegetables.  Katrin relies on soups and sauces to sneak in cauliflower, squash, and some greens.  Her sauces are red based.  Liz has several mac and cheese and smoothie recipes where she adds orange, white and green vegetables.  Her kids’  favorite “power” smoothie is a combination of berries, especially the blue and dark red ones, bananas, carrots and spinach.  Both moms are sending us their recipes which we will have taste tested  by the Kid Kritics.  Then we’ll share them with  you.  In the meantime, get brave and disguise some phyto-nutrient filled vegetables in your favorite recipes.  (For more go to iTunes!)

… for the health of families,
ellen and sally

Cantaloupe is filled with nutrients that feed your nerves, bones, lungs, eyes, skin, nose (olfactory), brain, hair and nails. It’s in season. Great time for fresh cubes or slices in fruit cups and salads, as a sorbet with lime, or plain with a squeeze of lemon topped with a mint leaf. Enjoy it!

… for the health of your family,
ellen and sally

The recent salmonella recall for eggs probably has you questioning whether you should even eat the eggs in your refrigerator.  Once again it seems that one irresponsible chicken farmer has caused this situation; one bad apple spoils it for others.  Outraged?  Yes.  Please pay attention to this recall.  

The answer for safe eggs is to choose those laid by chickens that are well care for, not piled up in cages in a building.  Cage-free helps.  Organic is well regulated so its your best bet.  When it comes to cost, the nutrient value of one egg is so high that it is worth it. When you compare the price of a box of  sugar-filled, artificially colored and flavored, nutrient-empty cereal to a dozen of good eggs, it is easy to see where you should spend your money.  Buy the better eggs, make some French toast, and enjoy them.

… for the health of your family,
ellen and sally

The commitment Rudi’s Bakery has made to Gluten-Free safety is exceptional. “It’s in the DNA of this company,” said Doug Radi. Their facility is shut down for a day for an extensive cleaning process. The facility and equipment used is segregated, covered and sterilized between bread making runs. Never do the gluten free products interact with wheat products. But there’s more. Their standard is no more than 10 parts per million. Every batch is tested during and after, internally and externally. Since the release of their first gluten-free breads in July, four to five hundred tests have been done and all have met this requirement. This is a company with integrity. You can feel safe eating both their gluten-free and organic breads. Keep in touch through www.Facebook/RudisBakery. Doug wants to hear from you! (To listen to more go to iTunes.)

RECIPE: Lightly butter one side of each ot two slices of Cinnamon Raisin bread. Spread PB & J on the one other side. Combine into a sandwich. Place on grill and cook until ends are lightly browned and crisp. This is a favorite of Doug’s three kids. Enjoy!

… for the health of your family,
ellen and sally

Gluten Free bread has been synoymous with dry, crumbly, tasteless slices – awful.  It took a year to figure out how to make one taste and feel like real bread.  There’s a reason no one has done it before now. Meet Doug Radi of Rudi’s Organic Bakery to hear this story of persistence. Now those with Celiac, Wheat Intolerance and allergies can eat toast and sandwiches again.  This bread is so good its for everyone!  Tune in and join us live,8/20, Noon EST (www.BetterFoodChoicesRadio.com) , or listen on iTunes (Free).  We’ll be sharing RECIPES so be ready to salivate!

… for the health of your family,
ellen and sally