Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.
Archives for October 2014
I bet you didn’t know you’ve been making grilled cheese wrong all this time. There are two tricks – First, is a key ingredient that I bet you aren’t using nearly enough of and the second is a secret ingredient that takes this classic sandwich from good to amazing!
I’ve been on my soapbox recently about kids and snacks. And before I step off, I need to address one more issue: rewarding kids with junk food. It is our responsibility, as adults and caregivers/parents, to offer kids the right options.
Here is the final video in my kitchen tour series! In case you missed it I’ve already shared a tour of my fridge, pantry and kitchen (drawers, etc.). As you’ll see in this video we actually have an extra freezer that we use pretty regularly.
Today I wanted to share one of Blake’s favorite “Clean Cuisine” recipes and show you how I go about giving a British food favorite, Cottage Pie, an anti-inflammatory real food makeover. The three things I did to my Cottage Pie recipe to boost flavor, improve nutrition, and reduce inflammation were really rather simple.
If you (or your kids) are getting tired of the same old snacks I’ve got the perfect solution to switch things up …A Pumpkin Pie Green Smoothie!
I’d love to feature some of your new and creative (non-candy) ideas on the Charlotte Today show later this week!
Here is another school lunch roundup post for you so you can get ideas all in one place!
My daughter was recently tasked with keeping a food journal for her science class. She really got into recording all her meals, and it made me realize this could be a good exercise for any elementary aged child—no matter what kind of diet they’re eating!