Garlic Scape Pesto with Scapes From My CSA (Community Supported Agriculture)

Until I was a member of a CSA (community supported agriculture) a decade ago I had never heard of a garlic scape.  I’ve received scapes in my Farm Direct Coop CSA share several times and have always wanted to make garlic scape pesto. 

Garlic Scape Pesto via Mealmakeovermoms.com/kitchen

I love walnuts so decided to use them in my pesto along with the usual olive oil, Parmesan cheese, and basil found in traditional pesto.

Garlic Scape Pesto via Mealmakeovermoms.com/kitchen

Garlic scapes are the flowering stems or stalks of garlic shoots that poke out of the ground as garlic grows. They’re harvested before the garlic is fully grown, and this allows the garlic bulb to fully mature. They taste like garlic, but with a milder flavor.

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Peach and Avocado Sunshine Salad + Tomato Basil Salad with Mango {Garden-Fresh Recipes – Podcast Episode #290}

This fresh and flavorful summer salad is made with juicy peaches, luscious avocado, lemon zest and juice, olive oil, and chopped chives. Serve it as a side dish with grilled fish or chicken or just eat it straight up with a spoon!

Tune in to this week’s Cooking with the Moms radio podcast to hear all about this salad and many other delicious, garden-inspired recipes!

Peach and Avocado Sunshine Salad via MealMakeoverMoms.com/kitchen

The fresh peaches this summer have been more juicy and sweet than I can remember, so I’ve been adding them to my favorite breakfast combo of Greek yogurt and granola. Today, I decided to change things up by adding diced peaches to a summer salad. And since I also had a gorgeous tomato on my kitchen counter and a perfectly ripe Mexican mango (sent to me compliments of the Mango Board), I created a second salad with some fresh basil from my garden.

Peach and Avocado Sunshine Salad via MealMakeoverMoms.com/kitchen

Fresh herbs via MealMakeoverMoms.com/kitchen

For garden-fresh recipes including Peach and Avocado Sunshine Salad, Tomato Basil Salad with Mango, Beet Green Salad, and Spiralized Summer Squash and Pistachio Salad, tune in to this week’s Cooking with the Moms podcast.

Fresh herbs via MealMakeoverMoms.com/kitchen

I love cutting basil into ribbons (a technique called, chiffonade), because kids get a kick out of the shape. You can also ask your kids to help you rip the basil into small pieces, and add it that way.

Tomato Mango Salad with Basil via MealMakeoverMoms.com/kitchen

My toss-together tomato salad is made with 1 diced tomato, a diced mango, basil ribbons, EVOO, lemon juice, and kosher salt and pepper.

My sister Amy is visiting me this week on Nantucket with her friends Miriam, George, and Mike. Mike runs the restaurants at Bergdorf Goodman in New York, so I invited him to join me on a Facebook LIVE demonstration of the salads. The internet connection was so bad that we ended up taping the segment instead. I hope you’ll watch the demo; it was Mike’s first time on TV!

Peach and Avocado Sunshine Salad via MealMakeoverMoms.com/kitchen

As someone who has worked in the restaurant industry for most of his career, Mike has seen a shift in kids’ palates and says they’re definitely becoming more adventurous eaters. And we agree that taking kids out to eat is a great way to introduce them to new tastes and textures.

Peach and Avocado Sunshine Salad
 
There's nothing better than biting into a fresh peach and having all those luscious, sweet juices drip down your chin! And now, there's nothing better than adding peaches to a fresh summer salad. Here, I combine them with creamy diced avocado, lemon zest and lemon juice, and chopped chives. If you love cilantro, add it too!
Author:
Recipe type: Side Dish
Ingredients
  • 2 ripe peaches, cut into ¾-inch dice
  • 1 large avocado, peeled and cut into ¾-inch dice
  • Zest of half a lemon
  • Juice of half a lemon
  • Chopped chives, optional
  • Chopped cilantro, optional
  • 1 to 2 teaspoons extra virgin olive oil
  • Kosher salt
  • Black pepper
Instructions
  1. Place the peaches, avocado, lemon zest, lemon juice, and olive oil in a bowl and stir to combine. Add a few chopped chives and a few tablespoons of chopped or torn cilantro as desired, and season with salt and pepper to taste.

What are your favorite ways to eat peaches and mangos?

I created a third recipe this week using fresh beet greens.

Beets and beet greens via MealMakeoverMoms.com/kitchen

Beet greens salad via MealMakeoverMoms.com/kitchen

After roasting and devouring a bunch of golden beets, I trimmed the beet greens the next day and sliced them into thin strips. I then used the greens in a salad with diced tomato, basil ribbons, diced avocado, diced mango, and a dressing made with lemon juice, lemon zest, EVOO, kosher salt, and black pepper. I topped the salad with nigella seeds.

Asian Beef Bowls: A Fast and Flavorful Family Dinner

This Asian Beef Bowl is made with lean ground beef and a flavor-filled sauce of reduced-sodium soy sauce, toasted sesame oil, ginger, a bit of brown sugar, and fresh mint and cilantro. Serve over brown rice, and top with sesame seeds, sugar snap peas, and sliced radishes for a fast, easy and nutrient-rich family dinner. 

Asian Beef Bowls via MealMakeoverMoms.com/kitchen #lean #beef #vegetables #brownrice

When my boys came home from school in late May, the first thing they asked me after lots of hugs and multiple loads of laundry was, “what’s for dinner?” It still blows my mind that my boys are now 21 and 17. Lucky for me, they’ve always been good eaters, and over the years, their appetites have grown to the point where even after dinner, they ask, “what’s for dinner?” I’m not kidding. This is what really happens in my house every night!

Asian Beef Bowls via MealMakeoverMoms.com/kitchen #lean #beef #vegetables #dinner #rice

I’ve been playing around with this recipe for Asian Beef Bowls since my boys descended on my kitchen last month, and I finally nailed it today. This easy bowl meal satisfies my boys’ hearty appetites, and it provides stellar nutrition.

I use a pound of lean ground beef, so everyone gets a healthy, 4-ounce portion (uncooked) and reaps the health benefits of beef: zinc for a healthy immune system; protein for strong muscles; B vitamins for energy; phosphorous for building bones; and iron, which helps the body use oxygen.

{A 3-ounce portion of lean beef has less than 10 grams of total fat, 4.5 grams or less of saturated fat, and nearly half of the daily value for protein.}

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Asian Grilled Turkey Tenderloin with Pineapple – Part 2: Grill Something Unexpected {Podcast #288}

In Part 2 of our Grill Something Unexpected series, we feature turkey tenderloin, a moist and tender cut that lends itself to the outdoor grill. 

My Asian-inspired marinade made with soy sauce, ginger, lime juice, garlic, toasted sesame oil, and honey adds a slightly sweet, slightly salty flavor, and the grilled pineapple rounds out the meal.

Asian Grilled Turkey Tenderloin with Pineapple via Mealmakeovermoms.com/kitchen #turkey #grilling

June is National Turkey Lovers’ Month®. While most of us look forward to turkey with all the fixins on Thanksgiving, there’s a wide variety of turkey cuts including the drumstick, thigh, breast, tenderloin, cutlets, ground, and wing/drumette that can be used for breakfast, lunch, dinner and even snacks all year long. Turkey can easily be prepared by grilling, baking, roasting, pan frying or broiling. 

On this week’s Cooking with the Moms radio podcast, I share my recipe for Asian Grilled Turkey Tenderloin with Pineapple and highlights from my Farm to Fork turkey farm tour, which I attended last summer in Ohio.

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25 Ways to Improve Your Family’s Diet {Podcast #287}

Struggling with picky eaters? Looking for new ways to add variety, more nutrition, and kid-friendly flavors to every-day meals? Stuck in a snack rut? Curious how much added sugar is lurking in your family’s favorite foods? Wondering out how much fiber your family needs for optimal health?

25 ways to improve your family's diet via MealMakeoverMoms.com/kitchen #picky #kids #nutrition

On this week’s Cooking with the Moms radio podcast, we share highlights from our 5-part blog series on 5 Easy Ways to Improve Your Family’s Diet TODAY. We gathered all 25 of our doable, practical, and realistic strategies below and dish about them on the podcast. There’s something for everyone here, and we hope our tips get you closer to boosting the nutritonal GPA of your family’s diet.

*****

Click the PLAY button above to tune in!

This week’s podcast is sponsored by Chobani Kids® Greek Yogurt Pouches and Tubes. We were compensated for our work, and as always all opinions are our own.

How to market good nutrition to kids via MealMakeoverMoms.com/kitchen #nutrition

 HOW TO MARKET GOOD NUTRITION TO KIDS

1. Make healthy foods highly accessible and attractive: Kids are more likely to eat fruits and vegetables when they’re cut into fun shapes and presented in playful ways. From fresh berries used as a “decoration” for a smoothie bowl topping to a Halloween Skeleton made with vegetables, a dash of creativity can really spark a child’s interest. And if you serve fruits and veggies at the start of the meal when kids are hungry, they’ll be more willing to take a few bites too.

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Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette

Add a healthy, flavorful spin to homemade vinaigrette with convenient frozen raspberries, and then toss the dressing into this nutrient-packed salad made with arugula, pistachios, farro, goat cheese, chickpeas, avocado, carrots… and raspberries! 

Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette via MealMakeoverMoms.com/kitchen #salad #RedRazz

In case you don’t have a ‘favorite’ go-to salad, we’re here to fill your salad void with a new recipe made with greens, grains, and a dressing featuring frozen red raspberries. It’s as flavorful as it is gorgeous! {We created this recipe in partnership with the National Processed Raspberry Council. We were compensated for our work, and all ideas are our own.}

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31 Healthy and Tasty Taco Tuesday Recipes

It’s Tuesday, which means it’s time to make tacos. If you’re on the lookout for a new recipe, our roundup of 30-plus nutritious, family-pleasing taco recipes should have you covered.

Taco Tuesday Roundup

We’ve been blogging since 2007. The World Wide Web was more like the Wild Wild West back then, but thankfully, today there are hundreds (maybe thousands) of fellow dietitians who blog about what they love best: feeding people a healthy and delicious diet.

One of those bloggers is Amee who blogs about “cleaned up Southern food” over at Amee’s Savory Dish. We know Amee virtually, and when we heard she was diagnosed with breast cancer and taking a much-needed break from her blog, we offered to chip in with a guest post.

We wish Amee a speedy recovery and a delicious Taco Tuesday. Head to her blog for a feast on 30-plus taco recipes from some of the dietitian bloggers we love best 🙂

Spaghetti Squash with Meat-Free Bolognese Sauce + Why I Love Using Meat-Free Crumbles in Vegetarian Recipes

I’m married to a fish eating “vegetarian,” but my boys (now ages 17 and 20, so technically, young men) love meat. To the rescue are meat-free crumbles, which look and taste like ground beef and work wonders in tacos, sloppy Joe’s, and this Spaghetti Squash with Meat-Free Bolognese Sauce.

Spaghetti Squash with Meat-free Bolognese via MealMakeoverMoms.com/kitchen #GlutenFree #Vegetarian #MeatlessMonday

My recipe is easy. Slice two spaghetti squash in half and bake until done. (Check out my previous post on How to Roast Spaghetti Squash for tips and tricks.) Once cooked, top with a mix of sautéed shiitake mushrooms—they taste “meaty”—baby spinach, meat-free crumbles, and fresh basil. Pull it all together with pasta sauce and part-skim mozzarella.

Spaghetti Squash with Meat-free Bolognese via MealMakeoverMoms.com/kitchen #GlutenFree #Vegetarian #MeatlessMonday

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Shrimp Tacos with Black Bean Salsa for Taco Tuesday

Add a fun new twist to Taco Tuesday with these Shrimp Tacos with Black Bean Salsa. They’re easy to make, and kids will love adding the bean-filled topping at the table.

Shrimp Tacos with Black Bean Salsa via MealMakeoverMoms.com/kitchen #seafood #TacoTuesday

The new 2016 Dietary Guidelines for Americans recommends eating two to three servings of seafood each week. Get one step closer to that goal with my tasty shrimp tacos. (If the crunchy taco shells are too difficult for your kids to eat, use soft flour tortillas instead.)

I created this recipe for CNN AccentHealth, which runs in doctor’s offices nationwide, and I hope it gets viewers one step closer to meeting their seafood consumption goal!

Shrimp Tacos with Black Bean Salsa via MealMakeoverMoms.com/kitchen #seafood #TacoTuesday

The shrimp cook up in minutes, and with a hint of garlic, they’re super yummy.

Shrimp Tacos with Black Bean Salsa via MealMakeoverMoms.com/kitchen #seafood #TacoTuesday

The salsa topping is easy too with just a few ingredients: green onions, lime juice, cilantro, red bell pepper, canned black beans, and canned pineapple.

Shrimp Tacos with Black Bean Salsa via MealMakeoverMoms.com/kitchen #seafood #TacoTuesday

Serve the salsa on the side and let everyone at your table build their own tacos.

Shrimp Tacos with Black Bean Salsa

5.0 from 1 reviews
Shrimp Tacos with Black Bean Salsa
 
You can use fresh or frozen shrimp in this recipe and any type of bean your family loves. If you're not a cilantro lover, leave it out or substitute with parsley. Heck, you can even use mint.
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • 12 taco shells
  • One 15-ounce can black beans, drained and rinsed
  • One 8-ounce can pineapple tidbits, drained
  • 1 cup finely diced red bell pepper
  • 3 green onions, roughly chopped (white and light green parts)
  • ⅓ cup roughly chopped cilantro, or more to taste
  • 1 tablespoon lime juice
  • Kosher salt
  • Black pepper
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 pound small or medium fresh or frozen and thawed shrimp, peeled, deveined and tails removed
  • ½ teaspoon ground cumin
  • Optional toppings: Diced avocado, cilantro, plain Greek yogurt, diced tomato
Instructions
  1. Cook the tacos according to package directions. Set aside.
  2. To make the salsa, place the beans, pineapple, bell pepper, green onions, cilantro, and lime juice in a large bowl and stir to combine. Season with salt and pepper to taste. Set aside.
  3. Heat the oil in a large nonstick skillet over medium low heat. Add the garlic and cook, stirring constantly until fragrant and golden, 30 seconds to 1 minute.
  4. Raise the heat to medium, add the shrimp and cumin, and cook, stirring frequently, until cooked through and pink, about 4 minutes. Transfer to a bowl and set aside.
  5. Place about 5 shrimp in each taco shell with about ¼th of the salsa. Garnish with optional toppings.
Nutrition Information
Serving size: (2 tacos), Calories: 270, Fat: 10g, Saturated fat: 1g, Carbohydrates: 30g, Sodium: 690mg, Fiber: 5g, Protein: 18g

Are tacos part of your regular meal plan? What’s your favorite filling and topping?

Shrimp Tacos with Black Bean Salsa via MealMakeoverMoms.com/kitchen #seafood #TacoTuesday

 

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