These Potato Kale Latkes will hit the spot at Hanukkah, or any time of the year, and they’re more nutritious than traditional latkes thanks to the addition of chopped kale. (Recipe below.)
When cooking instructor and author, Catherine Walthers, sent us a copy of KALE, GLORIOUS KALE for review, we proceeded to add a sticky note to just about every recipe in this gorgeous cookbook. We love kale for its versatility, flavor, and nutrition, and now we have 90 new recipes to make for our families … all featuring KALE.
Yes, dear readers: This book is a dietitian’s dream come true!
These colorful, flavorful, gluten-free Honey-Roasted Rainbow Carrots turn plain ol’ baby carrots from so-so to sensational. Your kids will eat them happily!
If your family is bored with raw carrots and dip or steamed carrots with a drizzle of melted butter, shake things up by tossing baby carrots—use the new rainbow variety if you can find them—with honey, extra virgin olive oil, coriander, cumin, and kosher salt and then pop ’em in the oven to roast.
I dished all about this recipe on our Cooking with the Moms radio podcast.
Getting kids to try new foods—even kale—is easy if you (a) involve them in the preparation process and (b) give them lots of choice.
The trick to our kale salad success?: The kids got to (a) get messy by massaging olive oil into the kale leaves (this makes the fibrous leaves more tender) and (b) choose from a number of toppings including hard-cooked eggs, goat cheese, and sliced veggies. And yes, the kids scrubbed their hands first, and yes, evoo smells great 😉
This simple tabbouleh side dish is made with bulgur wheat, parsley, chickpeas, dried cranberries, and juicy tomatoes, and it’s bursting with fresh flavors and filling fiber.
When you hear the words, “whole grains,” what foods come to mind? Whole wheat bread? Whole wheat pasta? Brown rice?
Nutritious whole grains do, in fact, include wheat, but there are many, many more options out there to choose from including:
Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Teff, Triticale, and Wild Rice.
As for “wheat,” the varieties you’ll find at the market include: Spelt, Emmer, Farro, Einkorn, Kamut, and the star of this blog post: Bulgur.
Tabbouleh is usually made with bulgur, but you can sub out the bulgur for other grains like barley, rice, or quinoa.
If you asked a group of registered dietitians (especially dietitians who also write food blogs) what they’re making for Thanksgiving dinner, chances are, they’d all say …
The vegetable side dish.
Thats’s what we’d say!
Dietitians love vegetables—that’s pretty obvious!—and Thanksgiving is the perfect time of year to show off the freshest produce of the season. We asked Blog Brûlée alumni to share their favorite holiday side dishes, and here’s what we got … and we also tossed in one of our own Meal Makeover Mom veggie creations.
Read on for over a dozen healthy vegetable (and one fruit) side dishes that are light, nutritious, and won’t leave you feeling like a stuffed bird.
To participate in the party, we were asked to write a post featuring five of our favorite recipes that we wanted to see on Pinterest, so we chose some of our healthiest and prettiest creations, all photographed on beautiful blue dishes. (If you follow our blog, you probably know by now that Liz is obsessed with blue dishware!)
Why pretty plates and bowls? Well, if you have picky eaters at home, something as simple as presenting your food on an eye-catching dish can convince them to take that first important bite.
Welcome to our Blue Plate Special … and please PIN away!!
Quinoa with Almonds & Apricots is gluten free, vegetarian and vegan, filled with flavor, and can be served as a side dish or main meal.
Wild Blueberry Oat Cake with Greek Yogurt Frosting is a treat you can serve at breakfast, snack, or dessert. You’ll never make cream cheese frosting again after you try our healthier Greek yogurt version.
Is it humanly possible to give canned macaroni and beef dinners (AKA Beefaroni) a healthy makeover? Heck yes! Our Homemade Healthy Beefaroni is hearty, delicious, and features lean ground beef and three vegetables.
South-of-the-Border Tortilla Soup is one of those quick weeknight recipes you’ll want to make again and again for your family. It’s healthy and hearty and hits the spot when the weather turns cool.
Why eat plain old oatmeal when you can easily cook up our Morning Oats with Concord Grapes, Dried Cranberries, and Walnuts. And don’t forget the Vermont maple syrup!
Do you have a similar obsession with dishes? Do you have a favorite plate or bowl you find yourself turning to again and again? Let us know … and have fun pinning
Any time I have an excuse to visit my two sisters and their families in the Pacific Northwest, I jump at it. The wedding of my niece, Nicole, was the perfect reason to book four cross-country flights to Seattle for a nine-day family vacation. The timing was perfect: Carolyn starts her new job mid August, so this will probably be our last family vacation for a while. And speaking of perfect, the weather was just that. We had sunny skies every day, so I’m not sure what all that rainy Seattle weather talk is all about!
Newlyweds, Nicole and Miles! The wedding at Laurel Creek Manor, in Sumner, WA was amazing.
So fun to have the whole family together to celebrate!
We spent several nights at my sister, Lori’s house. Check out the view of Puget Sound (Budd Inlet) and Mount Rainier from her street.
Lori and Chris took us all for a boat ride to downtown Olympia. Lori served her famous Cowboy Caviar en route, and it was devoured by all, including my corn-averse daughter, Leah.
This Cowboy Caviar is a great side dish for a picnic or cookout!
What would a trip to the Pacific Northwest be without grilled salmon? Served with brown rice, salad from my sister’s garden, and a bottle of Oregon Pinot Noir, it was a meal fit for a king.
One more day of boating, tubing, and jet skiing before we headed off to the Olympic Peninsula.
The Hoh Rain Forest on the west end of the Olympic Peninsula receives up to 16 feet of rain per year and the Hall of Mosses trail features – you guessed it – moss-covered trees and a stunning waterfall.
The Olympic Mountains are breathtaking, and there are hiking trails and incredibly tall trees everywhere.
If you have a teenager you have probably heard of Forks, WA. This is the setting of the popular Twilight series. Leah has read all the books and our visit to Forks was a highlight for her (second only to tubing in Puget Sound with Uncle Chris).
I admit there were a few eye rolls when I announced that I wanted to make a pit stop off 101 to visit the Quilcene National Fish Hatchery. This hatchery has been around for over 100 years, and they raise coho salmon and steelhead trout.
So, that’s a little taste of my recent travel adventures. Stay tuned for highlights from the Oregon portion of our trip, including visits to a cheese-making factory, olive oil farm, and local corn dog fry!
The most popular day for picnics in the United States is July 4th, so we’re just in time with this roundup of healthy and delicious picnic-friendly recipes. On this week’s Cooking with the Moms podcast, we serve up our Watermelon Strawberry Punch, Blueberry Banana S’mores, and six other must-make summer recipes from fellow food bloggers around the web. Read on for links to all the recipes, and be sure to tune in!
Liz is partial to picnics on the beach; Janice prefers picnics lakeside. But no matter where you set down your blanket and picnic basket, the key is to show up equipped with healthy, mouth-watering recipes the whole family will love.
We surfed the internet for recipes we would want to pack for our families, and here’s what we came up with! (Starting top/left and moving clockwise):
Meal Makeover Moms’ Kitchen: Watermelon Strawberry Punch
Picky Palate: Roasted Chicken Quinoa Salad
Two Peas and Their Pod: Southwestern Grilled Sweet Potato Salad
Meal Makeover Moms’ Kitchen: Blueberry Banana S’mores
Juggling with Julia: Thai Grilled Chicken with Honey and Lime
Mom’s Kitchen Handbook: Best Homemade Granola Bars
Teaspoon of Spice: Broccoli and Carrot Raisin Slaw
A Bachelor and His Grill: Creamy Avocado Greek Yogurt Dip with Homemade Tortilla Chips
Feel free to weigh in with your go-to picnic faves …
Veggie Quiche Patties for the March Recipe Redux Cooking Challenge, PLUS: Why Home Ec Should be Taught in Schools
We were super excited last week when Michelle Obama announced her new Let’s Move initiative to encourage families to get back into the kitchen to cook together. At the Partnership for a Healthier America’s Building a Healthier Future Summit in Washington DC, she said that getting everyone cooking more “can fundamentally change the way families take control of their own health.” Well, we couldn’t agree more, and in fact, here at Meal Makeover Moms, we’ve been on the front lines of family cooking for well over a decade. To that end, we break down the barriers to healthy home cooking with easy, affordable, and super flavorful recipes families love. This new recipe for Veggie Quiche Patties fits that bill 100 percent!
For this month’s Recipe Redux healthy cooking food blogger challenge, we were assigned the task of creating a patty; something cute, fun to eat, and stack-able. We kept our recipe simple—it calls for eggs, cheese, Swiss chard (or spinach), onion and garlic—and we cooked it in muffin tins. Kids and caregivers can easily make this recipe together.
Our Veggie Quiche Patties call for one bunch of Swiss chard, stemmed, trimmed, and chopped. We’ve been finding gorgeous Swiss chard at the market lately, but you could certainly use a 6-ounce bag of baby spinach if you prefer.
Some kids shy away from eating things that are green. If that describes your child, then change the name of the recipe to entice them to take a bite. Try names like Baby Omelets, Hockey Pucks You Can Eat, Mini Frisbees … whatever it takes! (More Picky Eater Makeover tips on our main site.)
Veggie Quiche Patties
Makes 4 Servings
We’d love to see the re-introduction of Home Economics classes in schools! Teaching kids how to cook is critical if we’re going to stem the tide of obesity and poor nutrition. It makes sense, and it’s a gift. When kids gain confidence in the kitchen, they grow up knowing how to prepare healthy meals for themselves and for their own kids one day. These adorable patties are easy enough for kids to make (with supervision, of course, depending on their ages), and they also accomplish the goal of getting everyone to eat more vegetables!
- 1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
- 1 tablespoon extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner
- Kosher salt and black pepper
- 5 large eggs, beaten
- 3/4 cup reduced-fat shredded Cheddar cheese
- 1 tablespoon chopped fresh herbs (we used parsley and tarragon)
1. Preheat the oven to 375°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. Heat 1/2 tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant. Add the remaining 1/2 tablespoon oil and the Swiss chard and cook, stirring often, until wilted, about 7 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste. Remove to a cutting board, cool slightly, and coarsely chop.
3. Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables. Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You’ll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
4. Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack.
Nutrition Information per Serving (3 patties): 200 calories, 13g fat (4.5g saturated), 460mg sodium, 8g carbohydrate, 2g fiber, 16g protein, 150% vitamin A, 60% vitamin C, 25% calcium, 20% iron