Posts filed under 'Recipes'

Sneaky Chef Review

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A mom recently mentioned The Sneaky Chef cookbook to me and I was surprised that I had not heard of it before! It sounded like a great idea, but I needed to investigate further. After reading more about the recipes and ideas behind the recipes, I have mixed feelings about this book. I like that this cookbook focuses on increasing the nutritional value of foods that kids are already eating. I think it is a great first step in changing the eating habits of your kids (and husband, wife or partner). It would be great for a stay-at-home mom or dad that has time to prepare the purees used to sneak veggies into the recipes. It would also be great for a family that has established VERY picky eaters – mom, dad and/or the kids.

What I don’t like is that this book perpetuates the myth that kids will only eat kids foods. If these recipes are used long-term, you are doing nothing to encourage the enjoyment of healthy foods, especially fruits and veggies that are now thought of as impossible to get kids to eat without drenching in ketchup or ranch or hiding some how. Also, the purees used to sneak fruits & veggies into the recipes do take a considerable amount of prep time. Plus the amount of time that is required to cook the veggies down to a soft mush results in the loss of a considerable amount of nutrients. And the amount of puree used in each recipe (1/4 to 1 cup), when divided among the serving sizes, results in a tiny amount of these fruits and veggies actually making it into your kid. If they currently don’t eat any fruits or veggies, this is an improvement though!

I do recommend the using it as a short-term stepping stone, or as a supplement to your repertoire of healthy cooking options. Not recommended though, as your sole cooking method, especially for long-term development of healthy eaters!

Pick up a copy of The Sneaky Chef at a discount here.

Add comment September 25th, 2008

Impromptu Minestrone

If you are one of my clients, you know I’m a huge fan of having a well stocked pantry to facilitate quick and easy meals. This is what I made for lunch today with plenty of leftovers for future quick and easy meals!

4 cups chicken broth
15 ounce can of red kidney beans
1/4 cup dehydrated kale (see notes below)
1 carrot, sliced
1/4 cup tomato paste
1 tablespoon of Italian seasoning
2 tablespoons tamari
dash cayenne
2 cloves of garlic, minced
1/2 cup penne pasta

Combine all ingredients except the pasta in a large stock pot over high heat. Bring to a boil and then add the pasta. Reduce heat and simmer for 8 minutes.

I like to serve it with a nice piece of whole grain bread spread with butter. Yum!

Serves: 8
Time: 15 minutes

NOTES: I like to dehyrate my kale so that there is no prep time when I add it to recipes. You can substitute 4 torn leaves of fresh kale in this recipe until you have your own stock of dehydrated kale.

To dehydrate kale, rinse fresh leaves. De-stem by holding kale by the stem, then run your hand down the stem pulling the leaf away. Tear into small pieces and place into your dehydrator. Remove when they crumble easily in your hand (Depending on dehydrator, 4-6 hours). Crumble into small pieces and store in the pantry for future “fast food”.

Add comment September 5th, 2008


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