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Strawberry Jam and Toast

7/28/2016

I was trying to find ways to incorporate whole grains into the boys’ diets. They went through a phase where all they wanted to eat were sweet fruits. A fond memory I have growing up was to go to either Bob Evans or a Cracker Barrel restaurant for breakfast, and I loved eating an endless supply of bread and the jellies they provide at the table! I wanted my boys to enjoy a breakfast food that was so nostalgic for me and yet so easy to prepare. This has become one of their favorite parts of breakfast! I know this seems so basic, but that is kind of the point. I promise you, strawberries are so sweet, your children will never miss the added sugar!

Strawberry Jam and Toast

Ingredients
5 strawberries
1 slice organic whole grain bread

Hull the strawberries, place in food processor, and puree until smooth.
Spread as a jam onto bread, either plain or toasted.
Cut into bite-size pieces, or let child bite off a piece.

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Guacamole dip

7/21/2016

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I had never had an avocado before I was 29 years old and living in Santa Barbara. I not only fell in love with avocado, but also lived across the street from an avocado orchard. The owners allowed us to have any avocados that fell to the ground, so we trained our dogs (there were four dogs at the time) to go fetch the avocados without biting into them. Needless to say we had an endless supply of guacamole!

We also looked forward to the annual Avocado Festival in Carpenteria, about 8 miles south of Santa Barbara. You can find amazing Hass Avocados at this festival—and anything avocado you can think of. Ever tried avocado ice cream?

I usually double this recipe and add a bit of salt so I can nibble too!

Guacamole Dip

Ingredients

1 avocado
1/2 Roma tomato, finely diced
1 tablespoon finely chopped onion (preferably walla walla)
4 sprigs cilantro
1/2 small lime

Scoop flesh out of avocado and place in mini food processor. Add diced tomato and chopped onion.
Pull parsley off vine and add to other ingredients in the processor.
Squeeze the juice out of a 1/2 small lime over the ingredients. Pulse just enough to break up the avocado and mix with other ingredients.
Serve as spoonfuls, or smear some on a piece of whole wheat pita bread. For the adults, add salt to taste. Oh, and margaritas to taste :)

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Sweet Potato French Fries

7/14/2016

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Sweet potato french fries seem to becoming more and more popular. However, I have to attribute this recipe to my sister—the gal that can barely boil water! In fact, it reminds me of a funny story. In high school, my sister, Kristin, wanted to cook dinner for her boyfriend, but seriously could NOT cook. So, I cooked it for her and sneaked out of the kitchen just before arrival of the boyfriend. However, I found out later that she gave herself away a bit when she served the jello still in the mold!

Who would have guessed that Kristin would end up marrying an amazing man who used to be a four-star chef and who has since taught her a few things. When I go to Portland to visit her family, she will inevitably make these sweet potato fries for all of us. They’re super simple. And they are delicious! I simply had to steal her recipe, and now I have a great finger food for my boys. So, thank you Kisty (and Aric:) - love you!

Rosemary Sweet Potato French Fries
Ingredients
3 pounds sweet potatoes
2 tablespoons olive oil
1/4 teaspoon pepper
4 fresh rosemary sprigs

Heat oven to 425 degrees and place baking pan in oven to preheat for 5 minutes
Cut sweet potato into French-fry shape and toss fries in a large bowl with olive oil and pepper.
Remove rosemary from twig and finely grind in a mortar and pestle or in your coffee grinder (make sure it’s clean!). Combine with potatoes.
Place oiled and seasoned fries into baking pan and roast for 35 minutes, turning them once halfway through. Potatoes should be fork-tender and a bit browned.

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Carrot and Asparagus Fingers

7/7/2016

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I will make this in bulk, buying 2-3 pounds of carrots and 1-2 pounds of asparagus and then freezing any leftovers in a bread bag. Cooking carrots in a bit of oil helps the body better absorb the Vitamin K, which is good for blood clotting and bone growth. I like using coconut oil because my boys like the flavor, but you can use either walnut oil, which gives a nutty flavor, or just plain olive oil. In this recipe, it’s important to make sure that the vegetables are really soft so they are not a choking hazard.

Carrot and Asparagus Fingers

Ingredients

2 pounds large carrots
2 pounds asparagus
2 tablespoons coconut oil

Peel carrots. First cut them lengthwise, and then quarter them so they end up looking like thin fingers.
Cut asparagus into 1-inch pieces.
Heat the coconut oil in a large skillet until completely melted, and then add the cut carrots and asparagus. Cover and cook on medium low for 20-25 minutes, stirring occasionally, until the vegetables are very soft.
Serve warm or at room temperature.
Freeze leftovers.

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Strawberry Jam and Toast

Guacamole dip

Sweet Potato French Fries

Carrot and Asparagus Fingers

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