Wednesday, April 28, 2010

Gold Medal Corn on The Cob

by Garrett Weber-Gale, 2x Olympic gold medal swimmer

For kids just learning to cook, this is an easy recipe to make for the summertime. Just grill the corn or bake it in the oven. It's easy, healthy, and tasty!

Fresh, sweet corn on the cob
Olive oil
Fresh dill, finely chopped
Minced fresh garlic
Grated Parmesan cheese
Pepper, salt

Pre-heat oven to 375 degrees. Husk the corn. Lightly rub each ear with olive oil. (This helps the spices stick to the corn!) Take aluminum foil and make pouches for each ear. Lightly salt and pepper each ear of corn and then sprinkle with the dill, garlic, and Parmesan cheese.

Put corn in oven and bake for about 12-15 minutes until corn is hot. Let cool slightly and then take a bite and enjoy as those kernels explode with flavor!!

**You can also cook the corn on the grill, if you'd like. Either put the corn directly on the grill or cook in the aluminum pouches. Same great flavor!

Friday, April 16, 2010

Liquid Lunch

LIQUID LUNCH: Strawberry, Raspberry, Banana Smoothies
by Riley (age 13)

My mom makes these for most every swim meet, especially for trials /finals meets where I am swimming starting at 7:30 am and then racing for points, usually after 5pm. Most of these championship meets last 3-5 days, so good nutrition is very important. These smoothies supply a lot of easily digestible carbohydrates and taste delicious.

2 cups frozen strawberries
1 cup frozen raspberries
1 banana
1/2 cup organic vanilla yogurt
Orange juice to cover (about 2 1/2 cups, use apple juice if you want)

A day or two before a meet, put all the ingredients into a blender. Blend until mixed up. This can be tricky because the frozen berries really thicken it up. Add a bit more juice if it gets too thick.

Drink a smoothie when mixture is done and then freeze the remaining smoothie in baggies or small cups (like little sippy cups).

Put frozen smoothies in the ice chest when packing food for the morning, right next to the ice pack. By lunchtime the smoothie will be the perfect consistance to eat, still frozen, but soft and delicious.

*****Riley, We know Garrett will be a big fan of this recipe!! Thanks for sending it in!! Michael and Georgia*****`

Chia Seed Pudding

by The Roll Kids
(Tyler,14 Trapper,13 Mathis, 6 and Jaya, 2)

What's Chia Seed Anyway?
Chia seeds are known to be the "runner" food of the Aztecs. They are packed with protein. This recipe features chia seeds and is a raw vegan pudding that is great brain food. We often make it the night before a school exam. We eat it chilled in the morning for breakfast.

2 tbsp raw cacoa powder
4 tbsp raw honey
8 tbsp chia seeds (black)
1 medium-sized avocado
2 tbsp organic coconut oil
2 cups filtered water

Put chia seeds in a small bowl with filtered water stir for three to five minutes until they become gelatinous (like Jello). In a food processor, add chia seed and water mixture, honey, avocado, cacoa powder, and coconut oil. Process for 3 minutes, stoping to scrape down the sides of the bowl. Adjust honey and cacoa powder to taste. Pour into individual serving bowls and chill (not you, the pudding). Serve cold and enjoy!

Thursday, April 15, 2010

Jamie's Fabu-ealthy Family Night Pizza

by Jamie (age 7)

1/2 cup warm water
A package of active dry yeast
3/4 tsp sugar
1 tbsp olive oil
1/4 cup of whole wheat flour
1 cup of flour
1/4 tsp garlic, minced

Stir the yeast in a bowl of warm water until the yeast is dissolved. Stir in sugar and oil and then mix in the wheat flour and garlic. Slowly pour in the regular flour and only put in enough until it can be kneaded (mixed up with hands). The dough should be kneaded for 2-3 minutes and add flour as needed if dough is too sticky. Use spray oil or coat a layer of oil in a bowl while turning dough over to coat in light oil all around. Cover with towel and let rise in warm place.
This should take 25-35 minutes.

* If you have a bread machine, throw all the ingredients in and hit the dough button!

When dough has risen, take a greased pizza pan and press dough while pushing up along the sides of the pan to make the crust. Bake for 10 minutes at 350 degrees F and take out to cool.

Topping Ingredients
1 jar of pizza sauce
1 green pepper chopped or slices
1 onion, chopped
1-2 Roma tomatoes, diced
A pinch of basil
Small can of pineapple
2 ounces of shredded mozzerella cheese
1/2 cup finely ground Parmesan cheese

Top the crust with pizza sauce and add the green peppers, onions, tomatoes, and pineapple. Sprinkle the Parmesan cheese over the top to include the crust and finish it off with mozzerella cheese.

Bake for 8-10 minutes at 400 degrees F.

When cheese is bubble, grab your hot pads, take pizza out of oven. Let cool a bit. Enjoy your movie night!!

Wednesday, April 14, 2010

Roasted Cauliflower and Carrots

by Ryan (age 5)

1 head of cauliflower, cut into bite-sized florets (that means take the flower part and chop it up)
1 bag of mini carrots (all carrots sliced in half)
1/4 cup of olive oil
2 garlic clove, peeled and cut in quarters
Sprinkle of Kosher salt

In a bowl, toss everything together. Spread out on a cookies sheet and bake at 375 degrees for about 20-25 minutes until the carrots/cauliflower are soft but not mushy. Put in serving bowl and watch it disappear.

**My mom says that roasting makes the veggies taste sweeter...and I like that!**

Monday, April 12, 2010

Hummos? Hummus? Either Way It's Good!

By Sophia (age 8)

1 can of chick peas, drained and rinsed well
2 cloves of garlic
2/3 cup tahini (sesame paste)
1/3 cup fresh squeezed lemon juice
1/2 cup olive oil
1-2 tsp salt
1/4 cup cold water
*Extra bit of olive oil for drizzling. Not to put in food processor.

Put all ingredients in food processor or blender and let it run for 2-3 minutes (the longer the better so it gets nice and smooth). Pour into a bowl and drizzle with olive oil. Chill for an hour before an hour before serving.

Serve with:
1 red bell pepper cut into slices
Mini carrots
Grape tomatoes
Sliced cucumbers
Really, any veggies are great with it!

Friday, April 9, 2010

Hawaiian Chicken Kabobs

by Mitchell (age 12)

1 red pepper
1 green bell pepper
1 1/2 cups pineapple chunks (canned or 1/2 of fresh pineapple cut into chunks)
2 boneless chicken breasts
1/4 cup teriyaki sauce
*wooden or metal skewers for the grill

2 carrots
1/3 cup teriyaki sauce
1 tbsp butter

Your choice of white rice, rice pilaf mix, or brown rice. Make according to package directions. About 1/2 cup for 1 serving.

For Kabobs:
If using wooden skewers, soak in water. Cut chicken in 1 inch cubes. Cut pineapple into 1 1/2 inch chunks. Cut peppers into 1 1/2 inch chuck. In a pattern, put the chunks on the skewers...chicken, pepper, pineapple, chicken, pepper, pineapple. Have adult help you grill skewers at 325 degrees until char marks appear on chicken and it is cooked all the way through. Drizzle with teriyaki sauce.

When kabobs are on the grill, make carrots and rice.

Cut carrots into 1/2 inch coins. Saute in butter and teriyaki sauce until softened.

Make rice according to package directions.

When kabobs are done, serve and enjoy!!

Wednesday, April 7, 2010

Black And Red Ants On A Log

Black And Red Ants On A Log
by Rachel (age 4)

Peanut Butter (or any nut butter you like)
Raisins and Dried Cranberries

Wash and cut celery sticks to preferred size. Spread with peanut butter. Place raisins and dried cranberries on peanut butter and serve!

Goat Cheese and Herb Cheeseburgers

by Mitchell (age 12)

2/3 pound of ground chuck (or ground turkey)
1 tbsp chopped basil
1 tbsp chopped parsley
3 tbsps goat cheese
1 egg
1/2 tbsp olive oil

In mixing bowl, mix all ingredients together. Make mix into patties. Have an adult help you to put the patties on the grill. Add cheese or grilled bacon, if desired. When patties are done, grill buns slightly. Serve and enjoy!

Totally Easy Tomato Soup

by Michael (age 9)

1 box of chicken broth (32 ounces)
1 jar of pasta sauce (25 ounces, any flavor)
1 1/2 cups of dried pasta (bite-sized shapes: rotini, penne, shell)

Pour broth and pasta sauce in pan and stir together. Heat over medium high heat until it just starts to boil. Add pasta and reduce heat to medium low. Cook until pasta is tender, about 10 minutes. Ladle into bowls and let cool a little bit since it will be HOT. Serve and enjoy!

Toasted Bagel with Cream Cheese and Tomato

By Georgia (age 9)

1 bagel (I like sesame)
2 tbsps of low-fat cream cheese
1 small Roma tomato (cut into slices)

Slice bagel in half and toast. Spread on cream cheese and layer on tomato slices on bottom half of bagel. Put on the top and eat!