Produce

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

Three great items to put on your Lunch Box Grocery List are: 50% Reduced Fat Cheddar Minis (Cabot Creamery), Baby Carrots (organic) in Ranch Dressing (Earthbound Farm) and Veggie Sticks (EatSmart Naturals). Sources of dairy, vegetables and essential fatty acids (dressing). They are healthier choices, easy to pack, and kids love them. For more go to www.KidKritics.com.

… for the health of your family,
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

There are lots of good reasons to eat spinach. Pop-Eye taught us that it helps to build muscles. Spinach does so much more; it fuels your heart, nerves, lungs, eyes, ears, skin, mouth/teeth, brain, hair and nails. So every time your children and you take a bite, your are powering up for high mental and physical performance. Organic or not, always add some to salads and have a good spinach dip around for lunch and snacks.

… for the health of your family,
ellen and sally

Don’t throw away any more peels from your potatoes, oranges, lemons, limes, apples, carrots, and even kiwi.  No doubt you have heard that these color dense peels are filled with nutrients.  The skin of a fruit or vegetable is its first line of defense. Consequently, it is filled with immune building phyto-nutrients.  Prevention magazine (Sept. 2010) published ways to use peels that enhance meals, ones your family will probably like.  (Always wash your produce first.)  

Turn your brown, red or sweet potato skins into baked “potato crisps.” Grate or finely chop citrus skins and toss some into salads, steamed vegetables, sauteed dishes - be creative.  These add delicous zest.  If your kids refuse to eat apple skins, peel them and add some bits to a grilled sandwich with cheese.  Toss the rest into a salad. You can even grate or thinly peel vegetables and put them in ground meat dishes such as meatballs and burgers.  Every little bit helps.  No waste.  Lots of nutrients and flavor!   Value these peels, after all, you paid for them.

…  for the health of your family,
ellen and sally