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Wednesday, January 22nd, 2014
Frances Largeman-Roth is a registered dietician, author of four cookbooks, and a mom of two—with a third on the way. A health expert who has appeared on Good Morning America, CNN, and the Today Show, she has helped thousands of women find the best foods during pregnancy, lose weight the right way, and incorporate healthier meals into their lives. Her latest book, Eating in Color, hits bookstores this month so we asked her how to add pops of color to our dinner plates and why it’s so important.
This book is entirely about fruits and vegetables—when they’re in season, how to choose them, how to store them, and, of course, how to use them. I have to ask: which is your favorite?
Mangos! When I spent a semester abroad in Australia, I learned how to cut them properly and incorporate them into many dishes. There are two seasons there: fall/winter and spring/summer, so you get different varieties.
You write about a study that found only 30 percent of Americans are getting the recommended 3 servings of vegetables and 2 servings of fruit each day. Why is improving this statistic important to you?
My father passed away when I was 12. He had all the things that we now understand as warning signs for heart disease and diabetes. We just didn’t know it at the time. Growing up we ate fruits and vegetables, but with my mom’s German background there was also a lot of cured meats and pastries. Now that I’m a parent I understand that moms and dads are super busy, aren’t getting enough sleep, and are more stressed than ever. Because of that, convenience often outweighs nutrition. But this book is about eating better in a fun and visual way.
Tell us more about the five rules you created: eat color often, don’t be monochrome, go outside your comfort zone, make dates with your kitchen, and exercise.
I wanted to explain to readers how they can actually attain this lifestyle and not just admire beautiful images of fruits and veggies. I wanted to connect the message and explain the execution. Sure, everyone is crazy about kale right now, but you can’t just rely on that one super-healthy thing. Plus, trying new things is essential to your health. We all get stuck in ruts with the same go-to recipes or takeout dishes. Pushing out of your comfort zone, though it may take more time and planning, is worth it! And eventually a new recipe will become part of your repertoire. And getting active just has to be part of it.
You describe nutrition not just as a career choice but a life path. How can families make this a priority in their life while balancing their often-crazy schedules?
When you’re rushing home from work to pick up your kids to then rush home to cook something up for them, it’s easy to rely on processed food. But if you can spend time in the morning or on Sunday, you can make so much happen! Simply put it into your calendar to “chop veggies.”
A trip to a farmers market is a great way to get inspired and it’s really fun for your kids. It exposes them to new sights and tastes. You can do something similar at the grocery store because there’s always something new in season. Just the other day I saw a beautiful dragon fruit that turned into an entire lesson: I asked my daughter where it came from, what color it would be inside, how the rough and scaly texture looked and felt. The bottom line: What kid wouldn’t want to try a super-bright pink fruit? This is such an easy way to dive in.
When your daughter Willa was learning colors in school, you offered her “reds, oranges, and greens” instead of “beets, sweet potatoes, and broccoli.” How did changing your food vocabulary help?
It sounds like such a small idea, but it made everything much less frustrating at the dinner table. I completely understand that from the parents’ perspective, trying to get your child to try one item 15 to 20 times is just too many. By the tenth try, you’ve wasted too much food and energy. Instead, go into it with a no-stress mentality. Just put a new food on the table and see what happens. Remember: sometimes kids are simply exerting independence when they are picky about dinner. If you take the pressure off both them and yourself, much of it can be resolved. This doesn’t mean your kids will eat and love everything, but it helps them try new things.
I like to display fruits and veggies in little bowls and in compartmental kids’ plates. I often ask them, “How many colors we can get on our plates tonight?” My two can get a bit competitive with each other, which can help on the dinner-table front.
Some families have super-picky eaters. What else can they do to make the introduction of new foods easier or more appealing?
Let your child have some control. During a trip to the farmers market or grocery store, ask him or her to pick out produce by color—one yellow and one red. Depending on your child’s age, have him or her pick out a recipe and then make it with them. I can guarantee that because they had a hand in it, your children will be more willing to try it.
Just remember that it takes patience. Kids can love something one time and hate it the next. (And vice versa.) But don’t ever stop offering! Their tastes are constantly changing. Or, like in my daughter’s case, their siblings can be influential. When she saw her brother eating avocado, she wanted some.
Don’t cater to “kid food.” The more you offer tater tots and chicken nuggets, the less your children will try the other things. I’m a big advocate of the family meal. Sure, you can have back-ups on hand, but you are not a short-order cook.
Your recipes run the gamut from meals, sides, and snacks to drinks and desserts. Why so much variety?
I wanted to show that fruits and vegetables have a place in everything. When I first started working on the book, I made a list of my chapters. I always knew it would be organized by color. So I started asking myself tough questions like “Besides a pie or crumble, what else can I do with rhubarb?” I approached recipes from outside the box.
You also added a black and tan chapter—including grains, seeds, nuts, and oats. (And my favorite: chocolate!) Why are these are just as important?
I think of the black and tan chapter as the items you pair with all of the other colors. It’s your base layer. To me, these items are a great way to bring in a lot of texture to your dishes.
Okay, we want the scoop. What’s your go-to when you’re in a pinch?
We have pasta often because it’s very versatile. I personally like to make roasted veggies on the side. I use whatever’s in season—butternut squash, sugar snap peas, purple onion, baby carrots, zucchini, cherry tomatoes. Creating a mix is best! We always have grated Parmesan in the fridge so a spaghetti dish can be done in 15 minutes.
Interview has been edited and condensed.
Author photo by Quentin Bacon.
To help get your little one on board with fruits and vegetables, Elmo and Murray told Parents their favorite snacks:
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author Q&A, cookbook, cookbook Q&A, cooking, cooking with kids, eating in color, family recipes, Food, frances largeman-roth, fruits, healthy dinners, healthy eating, picky eaters, recipes, Rheanna O'Neil Bellomo, vegetables, weeknight meals | Categories:
Wednesday, October 16th, 2013
Blogger Jessica Fisher is a meal-planning and food-prepping guru. On weekends you’ll find her cooking up a storm, making up to 30 dinners to freeze and then reheat as needed throughout the month. This freezer-cooking method inspired her first book, Not Your Mother’s Make-Ahead & Freeze Cookbook, which hit bookstores recently. Fisher also shares tips for managing meals, home, and family on her two websites: LifeasMOM and GoodCheapEats. We asked the mom of six (!) how she gets dinner on the table in a flash so that you can, too.
What inspired you to share your cooking and home-making experiences in a blog?
I have always been a home cook, starting when I was about six or seven years old. My mom let me have free reign in the kitchen, so I was primarily self-taught. Many of my jobs as a teen and in college were food-related, including catering and waiting tables in restaurants. Over time I learned about food, from prepping to eating.
GoodCheapEats is all about food for families: how to get dinner on the table in a timely manner, make it fun for kids, and remain economical. I started it because, at the time, our family was in debt. By cutting back and being smarter about spending and saving, we paid off $18,000 in about a year and a half.
How does freezer-cooking fit in?
When I was pregnant, my friend and I decided to try freezer cooking for the first time. We spent the whole weekend cooking up a bunch of meals, packaging them, and then freezing them. That week, it was incredibly nice to come home and reheat a dish the oven, on the stove, or in the microwave. To have that luxury for a month was totally worth the two days I invested!
That was 17 years ago. Since then, I’ve conducted personal research and it’s been all trial and error. My family is used to my experiments, many of which have led to culinary adventures and memory-making!
You have six children ranging in ages from 5 to 16. How do you manage such a large dinner table while staying on budget?
We typically serve buffet style up at the counter. I will plate for little ones and everyone else serves themselves—it’s so much easier this way.
By planning and cooking everything in advance, the cost-savings are huge. This way, I can buy in bulk and then make a month’s worth of dinners for about $300. That means each meal for eight people costs about $10—that’s a great ratio. Plus, I’ve saved on energy bills from using the stove and other appliances less often.
What other benefits might families see from using the freezer-cooking method?
Saving time, keeping a healthy diet, and having peace of mind. Once I fill my freezer, I don’t have to think about, “What’s for dinner?” until next month. Freezing is my sanity saver. Plus, it saves us from going for fast food when we’re in a pinch—that’s why I always keep burritos or soup in the freezer!
So what exactly can we put in the freezer?
There is so much that can freeze, that it’s more about what can’t: soft cheeses, anything with mayo, deli cheese or meats, and obvious items like salads. The “What Can’t You Freeze?” section of the book goes into more detail.
How does your freezer-cooking method work?
Choose recipes that have common ingredients. When chopping onions for one dish, you’re doing so for multiple dishes—just like a larger commercial kitchen that has a prep cook. Once everything is prepped, you simply put the items together in different ways. This is what cuts down on time and hassle.
To save time, get as many things as you can. I call it getting my “maids” working: my two slow cookers, bread machine, and stock pots on all stove burners. Use the technology at your disposal to help get your timing right.
When you’re ready to freeze, plastic zip-top bags are good options, but I love heavy-duty plastic containers with lids. Just be sure all food cools completely before stowing it away. Chilling dishes in the refrigerator first works well.
Label dates and names clearly, not only for food-safety reasons but also to avoid mistaken identities. One night, my husband thought beef gravy was chocolate ice cream. Yuck! And don’t forget to rotate your stock—all items should be used within two to three months.
So can moms combine pre-made, frozen items with fresh items?
Of course! I highly recommend stir-fries: freeze your choice of protein prepared in a sauce. Then, when you’re reheating, add fresh peppers, onion, and snap peas.
How can moms who’ve never cooked in bulk get started with make-ahead freezer cooking? What are good learning curve tips? What about easy first recipes?
It depends on how comfortable you are with cooking to begin with. If you’re a home cook with a little experience, it can be a smooth transition. If you haven’t cooked from scratch very much, it can be overwhelming.
I always suggest that if you have a favorite meal, start with that. This way, you know your family likes it and you simply make a double or triple batch. If you’re only freezing two meals during your week of cooking, you can experiment with how you package it and how your freezer responds. Then, move on to making short meal plans.
To get started, choose a couple of recipes and just go for it—it takes practice so try, try again. You can’t really lose with the plans in the book, especially because I’ve already made grocery lists for you!
Does this mean mom has to sacrifice her entire weekend cooking to make the weeknights easier?
There are shorter ways to cook in bulk. Sometimes I make several dishes over the course of a few weeknights, after kids are asleep. If you don’t want or need to do a full 30-day prep, it can be as easy as doubling or tripling dinner.
Or try recycling menu plans. You don’t have to reinvent the wheel every week. Try having a meatloaf night on Monday, or tacos on Tuesday. That takes the guesswork out of it. With things like pizza, you can vary the toppings each week and keep it healthy with salad and veggie dippers on the side.
Okay, so you had a crazy weekend and your freezer stock is out. What is your go-to recipe during the week?
If worse comes to worse, I always have red sauce frozen and pasta in the cupboard. Having a back-up plan takes the pressure off—because sometimes, we just don’t have the time or energy!
Interview has been edited and condensed.
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cookbook, cookbook Q&A, cooking techniques, cooking tips, Food, food prep, freezer, freezer-cooking, good cheap eats, GoodCheapEats, Jessica Fisher, life as mom, LifeasMOM, make-ahead meals, not your mother's, recipes, Rheanna O'Neil Bellomo | Categories:
Food, GoodyBlog, Your Life
Wednesday, September 18th, 2013
After writing more than 21 cookbooks and contributing to numerous national publications, mom-of-two Sally Sampson decided to dedicate her skills to the fight against childhood obesity. In 2010, ChopChop: The Fun Cooking Magazine for Families was born. The quarterly delivers lively food fundamentals for kids (and adults!) to doctors’ offices, schools, and homes across the country. Now, the clever cooking guide is available in book form. ChopChop: The Kids’ Guide to Cooking Real Food With Your Family features more than 100 recipes to get your kids in the kitchen. And if these fun ideas don’t inspire your little ones, Sampson has a few tips that just might do the trick.
ChopChop is dedicated to teaching children cooking skills and healthy eating habits. Why is this mission important to you?
Before I created ChopChop, I was writing cookbooks but didn’t feel that was enough. I knew I could do more than write recipes; I wanted to make a difference. Teaching nutrition and cooking to a child helps her understand that there’s a difference between an apple, apple juice, and apple-flavored products. Then she can make better food choices, and that results in better health. Plus, cooking is such a wonderful way to bond with your kids! I just think it’s the greatest, most important thing.
How did you come up with the name “ChopChop?”
You know, it’s the funniest thing: we spent days and days listing different names and none of them felt right. Then one day I just said, “ChopChop.”And it stuck.
I have to ask—what were the duds?
One of them was “Picnic,” another was “Nosh.” And there were a million versions with “Kids Cooking.” When I look at them now, they really just don’t fit.
How can kids get their hands on a copy?
Subscribe! Or find copies in your pediatrician’s office, hospital, or school. If your school doesn’t have issues available, you can visit our website or call us to set up a classroom subscription. Some schools have even gathered sponsors and created custom editions!
The magazine received the James Beard Foundation Publication of the Year Award for 2013. What was that like?
It was great! It gave us gravitas in the food world—Mark Bittman has written about us in the New York Times, and our readership has close to doubled in subscriptions. As the only kids’ magazine to receive the award, in addition to being a non-profit, we’ve really stood out.
Reviewers have credited the cookbook with teaching their own children math and measurements, science and chemistry through cooking, and nutrition. What other benefits are there to cooking as a family?
It’s such a great way to connect with your child as a parent. In some ways, that’s the most important thing about cooking. It’s creative, fun, and uniting. Food is also a really good way to understand other cultures. When I was growing up, we didn’t eat hummus or salsa. Through cooking together, new foods and tastes feel more familiar.
At what age should parents start bringing kids into the kitchen?
Immediately—it’s never too early! If you have an infant, bring her into the kitchen in her high chair and tell her what you’re feeding her. Say, “I’m cooking carrots. Carrots are orange.” Start a monologue with your baby. As she gets older, continue your monologue but start to ask questions. Ask, “How many cherry tomatoes are there?” And have her toss them into a salad.
Then as your child grows, gauge her ability. She will be interested in being part of it. Children want to be a success in the adult world and being in the kitchen is a great way to do that—just be sure to let her take the next steps and progress.
It might be hard at first for parents to get their kids in the kitchen—what do you suggest?
Start very small. Tell your child you need his help. Just say, “We’re having pasta tonight, can you pick out the shape?” Then give them more choices: “Let’s plan out your meals for school lunch.” To make it easier (and healthier) for my kids, I made a chart of acceptable options and they chose which lunches to have on which days. Tiny things like that can get kids very excited about participating.
How did you encourage your children to eat a variety of foods?
This was my point of view on dinner: I never made two meals and I never made them try anything. I never said, “You have to taste it.” Instead, I told my kids that if they didn’t like what I made, they could have cereal (non-sugared Cheerios), cottage cheese, or yogurt. If there isn’t an amazing alternative your children will eat dinner. Otherwise, if you make it appealing not to eat what you make – by offering chicken nuggets for example – why would they eat it?
As for picky eaters, don’t make it a big deal. Just keep putting other foods on the table that they might say they don’t like. Avoid defining your child as a picky eater and don’t give her pickiness a lot of attention.
The cookbook proves that you don’t need to be a “foodie” in order to cook well and healthfully. Instead, it presents cooking as a fun life skill that everyone should know and enjoy. Was this part of your goal?
Yes, of course. It’s really simple and easy to cook and it doesn’t have to be time-consuming or esoteric. We need to help the generation of non-cooks raising non-cooks and get them into the kitchen. I’ve even had retirees and college students send letters, thanking us for helping them become better cooks.
So which recipes are best for kids when cooking for the first time?
Smoothies—they’re so adaptable: If a recipe calls for an apple, you could replace with a pear. If you can’t have milk, you can use soy milk. It’s also really fun to watch the blender—it’s like it’s exploding!
Sandwiches are also great to make with any age kids. Our Rainbow Sandwich recipe challenges them to fill their bread with as many colors as possible. For this, I suggest putting out a spread of cabbage, tomatoes, colored cheeses, and other options. It shows kids that a sandwich doesn’t have to be ham, mustard, and cheese.
What are your favorite family recipes?
Vegetable chili. You can make it spicy or not, and you can serve up little bowls of onions, avocado, hot sauce, cilantro, and yogurt to personalize it. It’s a great way to get kids to try new things. And they love putting together our other adult-like “Make It Your Way” meals.
And about the term “kid-friendly:” Why don’t you use it?
I don’t think there’s kid food and adult food. We don’t have anything in the magazine or book that’s not appropriate for an adult. I highly discourage having a two-meal dinner. Food is food. And you shouldn’t have anything in the house you don’t want your child to eat!
What else should readers should know?
If you’re trying to change the eating habits of your family, take really small steps. If you eat out five times a week, and you can cook one meal a week at home, that’s a good step. Really big changes really fast don’t work. Take baby steps. It’s okay.
Interview has been edited and condensed.
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author, child development, childhood obei, ChopChop, cookbook, cookbook Q&A, cooking, Family, family activities, Food, Food and Drink, health, kids, little kids, Nutrition, Sally Sampson | Categories:
Food, GoodyBlog, Health & Safety
Wednesday, August 7th, 2013
Both in the U.S. and the U.K., Annabel Karmel is the number-one name for moms who want to make their own baby food. The mother of three has written more than a dozen books about feeding babies and toddlers; her iPhone app is also a hit. Now she’s offering advice and delicious recipes for pregnant moms with her new book Eating for Two.
What inspired you to dive into nutrition, meal planning, and baby food?
About three months after my first child was born, I felt very uneasy—she didn’t look right to me. We took her to the hospital and were there for five days and nights. They believed something was wrong with her brain. On the last night, she died. I can’t even explain what that feels like. She was my first child.
I knew that having another child was the only thing that could bring me back to life, and so my son Nicholas is the reason I wrote my first book. I was quite adamant that he should eat well. I tried books on baby purees and they were all very bland. I tried commercial products and he wouldn’t eat them. I only got him to eat well with my own with herbs, garlic, and fresh food.
I was giving my recipes to all the mums around and they told me I should write a book.
So you did!
I spoke with many, many allergy specialists, nutritionists, and research bodies. It took me two and half years before my first book came out in 1991, The Healthy Baby Meal Planner. I thought that would be the only book I wrote, but so far I’ve written about one book each year on a range of topics: weekly meal planning, feeding fussy eaters, creating family meals, transitioning from puree to solid food, and cooking with your child.
What are good first foods?
I don’t believe in baby cereal. I like vegetables and fruit, preferably sweet potatoes, carrots, and squash. Simply steam it to preserve the nutrients, or bake it, which will caramelize it. Then mix it with your baby’s usual milk. Apple and pear are also great choices because they are slightly sweet, similar to breast milk. Then start branching out and introduce mashed papaya, peaches, banana, and avocado.
When making purees, stick to a single ingredient and keep it as close to liquid as possible. Babies are used to breast milk, and you need to mimic that consistency to start. Then work up to mixing a fruit and a vegetable together and creating thicker purees. Try introducing your little one to broccoli and spinach by mixing them with root vegetables.
What if my child is picky and won’t eat a lumpy sweet potato puree?
Stick with it! In the first year, you must introduce to as many foods as possible. Withholding certain foods has nothing to do with developing an allergy or not, but rather it can make children quite fussy. It’s really about trying to train kids to like good food. It’s hard to transition from commercial, processed food to homemade family food. Start them on fresh family food and you shouldn’t have much of a problem.
What are the best first finger foods?
Steamed veggies and soft fruits like peaches, broccoli, pears. I also love serving fingers of toast with real cheese, mini meatballs, and sautéed grated onion and apple.
How can moms be sure their babies and toddlers are getting the nutrition they need?
Follow my books and meal planner—it takes all the worry out of it. Once you’re past the simple foods, bring in eggs, fish, chicken, and other meat. I like putting things like dried apricot into beef casserole or fresh fruit into a savory puree to get babies to like it.
Other key points to remember: variety and food groups. Serve fish or meat twice each week or add cheese to a veggie puree. Do not stick to smooth purees for too long. To avoid this, blend half and chop the other half or keep it lumpier.
Don’t be discouraged or frustrated when you’re baby becomes independent, experiments with food, and then makes a mess. Mums need to accept that and take a deep breath.
Sometimes introducing the same food over and over doesn’t work for me. So I make something else. Is this the right thing to do?
It’s actually important for the child to feel hungry. Otherwise he will carry on and on and get fussy with food whenever he doesn’t feel like eating something. Give him no attention for not eating. It’s a hard thing to do, but focus on the good and not the bad. We’re all guilty of going to the cupboard and trying to appease our children, afraid they will be hungry. But when they’re hungry, that’s the time they will eat something different. Otherwise their diet won’t be varied and that’s the worst thing.
What is the best way to store baby food?
I loved cooking for my children on the weekend and freezing purees in ice cube trays. You’re better off making it in bulk.
Can parents just blend up what they’re eating for dinner?
Yes! But be mindful that no salt or strong seasonings are added.
Do you have a favorite go-to recipe when you’re in a pinch?
My mini-meatballs. I bake them in the oven and then freeze the extra. I also love chicken balls and salmon balls—all are made with breadcrumbs, tomato, and spring onion.
Any tips for mom’s diet?
While pregnant, try not to gain too much weight. You don’t need any extra calories, not until the last three months anyway, because your body is great at using all of the calories and nutrients you already provide. Eating many small meals is best, and good snacks are sunflower and pumpkin seeds.
After your child is born, you must continue to eat well, especially when breast-feeding. You don’t think about storing up food in the freezer but it is such a help to plan ahead for when you’re back from the hospital. If you eat well and rest, you will feel so much better. And it will be nutritious for baby.
Interview has been condensed and edited.
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Annabel Karmel, author, baby, cookbook, Eating For Two, feeding, Food, fresh, health, interview, meal planning, Nutrition, The Healthy Baby Meal Planner, toddler | Categories:
Thursday, June 13th, 2013
Want your kid to eat broccoli and brussels sprouts? Paul Lindley, a British father of two, created Ella’s Kitchen in 2006 to do just that. His goal was to encourage his daughter to explore new foods and, hopefully, banish picky-ness. The organic baby food creator just released The Cookbook: The Red One, which just might get your kids to like their veggies, too.
Q: Why did you write this cookbook?
A: Involving children with cooking and food at an early age can help shape their future relationships with food. The Cook Book: The Red One features fun ideas and creative activities that allow little ones to experience healthy foods outside of mealtimes, from getting creative with vegetable prints to playing at a “Cool Kiddie Café.” We offer ways for children to learn more about fruit and vegetables using all their senses, to help them develop healthy eating habits that last a lifetime.
Q: What is Ella’s Kitchen? What products do you offer and how did you get started?
A: I launched Ella’s Kitchen in 2006 to help babies and toddlers enjoy eating healthy food. I had an understanding of what makes children tick from being a parent myself, as well as from my experience working at Nickelodeon.
I was inspired to set up Ella’s Kitchen by my own experiences in weaning Ella. I passionately believe that all kids should have the opportunity to discover that healthy food can be fun, tasty, and cool.
At Ella’s Kitchen we believe that little ones eat using all of their senses, and therefore it was important for us to produce foods that not only taste great, but are bright, tactile and fun. We always approach healthy eating from a child’s perspective and take simple, natural ingredients to create foods and packaging that really connect with kids and their parents – helping them through the entire weaning process.
Q: There is a large element for children in this book. The illustrations are playful and fun and there are drawings to color. Why was this important to include?
A: We always approach everything we do from a child’s perspective and our cookbook is no different. The book is for the whole family and the easy instructions, clever shortcuts and fun activities allow little ones to engage with healthy foods outside of mealtimes. It’s all about getting children hands-on and messy in the kitchen from a young age.
Q: Why is organic, fresh, and homemade so important to you?
A: Organic food is better because it comes from carefully monitored sources with high standards in quality but habits—both good and bad—are formed in the earliest years of a child’s life. It’s crucial to start a healthy diet from a young age. Develop healthy eating habits by getting your little one involved in food; let her help during the cooking process and make yummy homemade dishes together.
Q: How and why did you get into food and cooking?
A: I’ve always loved cooking. Even as a child of 6 years-old, I used to help my mum make surprise birthday cakes! Then when Ella was born, I—like any parent—struggled at times to get her to eat certain foods. So I designed games to make mealtime fun. In our home, meals have always been messy, noisy, interactive events. The whole family enjoys the experience of creating dishes together. Sitting down to enjoy them always makes me smile.
Q: Your personal inspiration came from your children, Ella and Paddy. Did they help in the creation of the book? Did they create any recipes?
A: Two of the recipes in the new cookbook are my family’s own, including Ella’s Dad’s Sweet + Sour Prawns and Ella’s Mum’s Easy Chicken Curry. We first made the chicken curry when Ella was just three years old and she’s loved it ever since, as it’s mild, sweet and creamy. Ella and Paddy were involved in tasting lots of recipes when we were experimenting with ideas!
Q: Ella, now 13, wrote the book’s Foreword and has been in the kitchen since age 4. Does she have goals to pursue cooking professionally in the future?
A: Ella’s favorite school subject is Food Technology, so you never know! At this stage in her life she’s busy having fun with her friends. All we wish is that when she grows up, she does something that she’s passionate about and believes in.
Q: Your recipes are family-friendly, but some have unexpected flavor combos—do you have certain chefs or books that you look to? Where do you find culinary inspiration?
A: The inspiration for our recipes came in lots of different forms; from real mums and dads, friends and family, and our ever-so-clever recipe developer Emma Jane Frost. Our team of nutritionists selected and approved every recipe to ensure that kids have balanced meals to help them grow.
Q: You have tips on preventing picky-ness, but what advice do you give parents who already have picky eaters?
A: Help your kids use all of their senses when exploring new foods—this will teach them to love healthy food from the start! The key is to be patient and persistent. Little ones have three times as many taste buds as adults, which leads to a taste intensity of up to 10 times that of an adult. As a result, both sweet and bitter tastes are exaggerated, often leading to immediate rejection of brussel sprouts and broccoli. It can take 10 separate experiences of a new taste before it’s accepted, so don’t give up after the first couple of times! Keep going and your little one will eat up their vegetables in no time.
Q: Growing up, who did most of the cooking in your family? What was a typical weeknight meal like?
A: I grew up in Sheffield, England and it was my mum who did most of the cooking. Her crispy Yorkshire puddings were a big favourite in our house – whether filled with sausages and gravy during the week or as part of a family roast with meat and loads of veg at the weekend. I can still hear the crunch they made when I close my eyes now!
Q: If you could only eat one meal for the rest of your life what would it be and why?
A: It’d have to be my mum’s Yorkshire puddings now that it’s in my mind – Mmmm! There are so many different things to fill them with that I’d never get bored. Ella and Paddy love them too and I’m sure we’d have fun experimenting with new things to put in them!
Q: What other important things should our readers know about you or the book?
A: At Ella’s we always try to look at life from a child’s point of view: with an open mind and with all our senses. My strong belief is that the more a young child is involved with his or her food, whether that’s choosing it, preparing it, playing with it or eating it independently—the more likely he or she is to give it a try and go on to enjoy it!
Interview has been condensed and edited.
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Friday, May 10th, 2013
I am lucky not to have any food allergies, but I still want to make so many of the delicious-sounding recipes in Elizabeth Gordon’s new book, Simply Allergy-Free: Quick and Tasty Recipes for Every Night of the Week. Just looking at the gorgeous photos in the book, you’d never know that ever recipe is free of gluten, dairy, soy, eggs and nuts. Author of the blog My Allergy Free Life and owner of the online allergen-free bakery Betsy & Claude Baking Company, this busy mom of two girls has multiple food allergies. She says, “I like to think of these recipes as the little black dress of my pantry—simple and economical fare that can be dressed up or down depending on the occasion.”
She shows you how to use (and where to buy!) key ingredients like xanthan gum, agave nectar, superfine rice flour, powdered vanilla rice milk, and sorghum flour, which can make gluten-free and allergen-free foods taste like “the real thing.” The recipes I can’t wait to try include chicken tikka burgers, chickpea French fries, beef tostadas, corn quinoa salad, herbed biscuits, and chocolate pretzel pie. Yum!
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Monday, April 29th, 2013
As parents we understand a love too deep for words to capture;
a love so immense, it physically hurts sometimes. We know what it feels like to forget about our own fears to protect our children. But every year, thousands of children face a battle that their parents cannot fight for them.
“I vowed, as all fathers do, to protect my child at all costs and I was not able to. I tried so hard and fought with so much hope and it just was not enough. I am not one who accepts failure and will keep getting up, trying again and again, harder each time. But how I get up from this loss and continue to fight I do not know. What am I fighting for when I have already lost what is unimaginable and immeasurable?” These are the words of Larry Witt in a letter to his son Liam who lost his battle with cancer at the age of 6 years old.
Pediatric cancer is the most common cause of death by disease for children and adolescents in the United States. According to The America Childhood Cancer Organization, approximately 13,400 children between the ages of birth and 19 years old are diagnosed with cancer in the U.S. each year.
Like so many other children, little Liam was diagnosed with neuroblastoma, a rare cancer of the nervous system, on February 26th, 2007. For the next four years, Liam’s parents helplessly watched their son endure surgeries, chemotherapy, radiation, and antibody treatments in the fight for his life.
On her website CookiesForKidsCancer.org, Liam’s mom, Gretchen, writes: “On this odyssey, we have learned that pediatric cancer robs families of more children than any other disease. We learned about the vast disparity between funding for pediatric cancer and other cancers. We learned of the lack of interest on the part of pharmaceutical companies to invest research and development dollars in treatments and cures. And after we learned all of these shocking facts, we decided to do something about it.”
Cookies For Kids Cancer is a non-profit organization created by Liam’s parents dedicated to funding the development of new and better treatments. Gretchen and Larry got to work after finding that all types of pediatric cancers collectively receive less than 4% of the National Cancer Institute’s multi-billion dollar budget. With the help of 250 volunteers, Gretchen baked and sold 96,000 cookies in her first larger-than-life bake sale raising over $400,000 for pediatric cancer research. Through their bake sales and events, CFKC has raised over $6 million in just over four years.
An extension of the movement and a book for those inspired to hold their own bake sales, Cookies for Kids’ Cancer: All the Good Cookies, is a cookbook/manual/inspirational guide-hybrid that includes everything from delicious cookie recipes, clever packaging points and hosting tips, to 50-PLUS bake-sale success stories and creative ideas that reach beyond baking to a ladies-night-out-with-a-cause or a carwash. All author proceeds from the book go directly to CFKC.
CFKC has given parents the power to join their children in the fight for their lives.
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You can pick up your copy of Cookies for Kids’ Cancer: All the Good Cookies when it hits stores on April 30th. You can also create a giving page, purchase cookies, and find many other ways to help at CookiesForKidsCancer.org.
Monday, April 16th, 2012
If the question “what’s for dinner?” sends shivers down your spine, you’ve come to the right place. We’re giving away 10 copies of the new Parents Quick & Easy, Kid Friendly Meals cookbook.
The book is packed full of 125 dishes your whole family will love. From shortcut focaccia bread that’s great as an appetizer, to adorable monkey cupcakes perfect for a party, the Parents cookbook has a recipe for every occasion.
Just leave us a comment telling us your family’s favorite quick-fix meal for a chance to win.
Official Giveaway Rules
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