DECEPTIVELY DELICIOUS COOKBOOK FOR KIDS

I THOUGHT THIS LOOKED LIKE A NEAT COOKBOOK ESPECIALLY FOR A DIETITIAN TO HAVE TO GIVE PARENTS A FEW IDEAS TO GET THEIR KIDS EATING HEALTHIER.

#1 New York Times Bestseller

Deceptively Delicious: Simple Secrets to Get
Your Kids Eating Good Food

As a mother of three, Jessica Seinfeld, like many busy parents, used to struggle to get her kids to eat right. In Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, she shares her solutions: easy, mouthwatering recipes that even the most overwhelmed families can make—stealthily packed with unseen veggies, puréed so kids will never suspect.

Deceptively Delicious has all of Jessica’s winning combinations, including cauliflower in macaroni and cheese, and spinach in brownies. She also shares tips on making healthy snacks and improving store-bought foods, as well as advice on creating a positive environment around the kitchen table. Deceptively Delicious is a godsend for all parents who want healthy kids, peaceful family meals, and to never again have to say, “Eat your vegetables!”

About the author: Jessica Seinfeld is a prominent philanthropist and activist. She is the bestselling author of Deceptively Delicious and the President and Founder of Baby Buggy, a non-profit organization dedicated to providing clothing and equipment to New York’s families in need. She is the wife of Jerry Seinfeld, with whom she has three children.

A portion of the proceeds goes to support Baby Buggy.

Buy now at http://www.doitdelicious.com/cookbooks/deceptively_delicious

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CAULIFLOWER PILAF?!

LOOK WHO THOUGHT OF USING CAULIFLOWER INSTEAD OF RICE FOR A WONDERFUL PILAF? http://somethingcleansomethinggreen.com/

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Create a rice-based dish, but using cauliflower instead of grains. If you’ve never tried grating cauliflower and using it like this, I urge you to try it! It’s surprising how the cauliflower takes on a rice-like appearance once it’s cooked, and if you’re following a carb-free/Paleo diet, it’s ideal! I’ve used quite a wide-ranging combination of spices, but if you wanted to add your own favorites, and dial the chili up or down, feel free! The sweetness of the raisins and the crunch of the almonds and seeds add really great dimensions to the dish, and I think you’ll all love it!

I’VE ADAPTED THE RECIPE A BIT USING LESS SPICES (I’M NOT FOND OF CURRY AND I’M NOT SURE WHAT MIXED SPICE MIXTURE SOMETHING CLEAN SOMETHING GREEN USED)!

Serves 2 (as a side dish)

  • Cauliflower. ½ head
  • Coconut oil. 1 T*
  • Red onion. ½
  • Ground cumin. ½ t
  • Chili powder. ½ t
  • Gold Raisins. Small handful of
  • Raw almonds. 2 T
  • Sunflower seeds. 1 T
  • Pumpkin seeds (also known as pepitas). 1 T
  • Salt & pepper**

Grate the cauliflower using the coarse side of a box grater, and set aside in a bowl. Put a frying pan on a medium heat, and add the coconut oil.

Finely chop the red onion and add to the pan. Cook for around 5 min, stirring regularly until the onions are starting to color. Add the spices and stir well. Cook for another 2 min.

Add the grated cauliflower and raisins, and stir well to mix everything together. Cook for 10-15 min, occasionally adding a splash of water to the pan if it’s looking a bit dry.

Meanwhile, heat a small frying pan on a medium heat and add the almonds and seeds. Cook for 5 min, shaking the pan regularly, until they’re starting to brown.  I OFTEN USE THE TOASTER OVEN TO BROWN THE NUTS AND SEEDS BUT EITHER WORKS WELL!

Once the cauliflower is cooked, take off the heat and season with salt & pepper**. Pile onto a plate and sprinkle the toasted almonds and seeds. Enjoy!

*I DON’T TYPICALLY USE COCONUT OIL IN COOKING.  IT IS A SATURATED FAT AND IN THIS RECIPE YOU HAVE PLENTY OF UNSATURATED AND POLY-UNSATURATED FATS FROM ALL THE NUTS AND SEEDS.  I WOULD USE SOME LOW SODIUM VEGETABLE BROTH INSTEAD TO BROWN THE ONION.

**I NEVER ADD SALT AND PEPPER TO MY RECIPES.  WHEN I SIT DOWN TO EAT THE MEAL, IF SOMETHING NEEDS SEASONING I CAN USE OTHER OPTIONS LIKE MRS. DASH.  THE SEEDS I HAVE ARE ALREADY SALTED AND THE BROTH I WOULD USE, WHILE LOW SODIUM, WILL STILL ADD SALT SO SKIP IT!!

SPINACH, BLACK BEAN AND LENTIL SALAD

Black Bean and Chutney Rice Salad

INGREDIENTS

  • 1 (15 oz.) Can drained and rinsed Black beans
  • 1 Large seeded and chopped red bell pepper
  • 1 (9 oz.) Jar your favorite chutney
  • 1 c. Whole kernel corn (I used frozen)
  • 6 Sliced green onions
  • 3 tbsp. Fresh cilantro or parsley, chopped
  • 1/2 tsp. Ground cumin
  • 2 3/4 c. Water
  • 3/4 c. Uncooked long grain and wild rice
  • 1/2 c. Red lentils, dried
  • 1 1/2 c. Packed and shredded fresh spinach leaves

METHOD

Step 1

Combine bell pepper, beans, green onions, cumin, chutney, cilantro and corn in a bowl and stir gently.

Step 2

In a saucepan bring water to boil and stir in lentils and rice. Reduce to low temperature and cook uncovered until liquid is absorbed and the lentils are tender (20-25 minutes).

Step 3

Remove from heat and stir in the bean mixture. Cover and refrigerate, until chilled.

Step 4

Gently stir in spinach before serving.

GLUTEN FREE TURKEY MEATBALLS AND ARRABIATA SAUCE

ORIGINALLY POSTED ON  http://glutenfreejess.com/2015/08/03/cheesy-turkey-meatballs-with-arrabiata-sauce-gluten-free/

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Prep time
20 mins
Cook time
30 mins
Total time
50 mins
Author: Jessica Schlangen {Gluten Free Jess}
Serves: 24-30 meatballs
Ingredients
  • 1 jar of Uncle Steve’s Italian Specialties Sauce – Arrabiata (if you don’t like spice try tomato basil or marinara) The tomato basil is available at WalMart; the Arrabiata is sold at Feel Right Health food stores in the Buffalo area*
  • 1.25 pound ground turkey (this is the size I usually find it in)
  • ½ small yellow onion, grated or very finely minced
  • 2-3 cloves garlic, grated or very finely minced
  • ½ cup cornmeal
  • 2 eggs, lightly beaten
  • 1 tbsp dried parsley (of course you can use fresh if you have it on hand)
  • ½ tsp salt**
  • black pepper** to taste
  • ¾ cup shredded mozzarella cheese
  • grated parmesan cheese and parsely for garnish (optional)
Directions
  1. In a large mixing bowl add ground turkey, cornmeal, parsley, salt, pepper, and mozzarella cheese.
  2. Lightly beat 2 eggs and add to the mixing bowl.
  3. Grate or finely mince onion and garlic. Add to the mixing bowl.
  4. Mix well to combine. Just use your hands…it works the best!
  5. Form meatballs. You can use a spoon or cookie scoop to measure out even meatballs. You will get about 24-30 based on the size you make.
  6. Heat a couple of tablespoons of EVOO (extra virgin olive oil)** on medium in a large skillet.
  7. Brown the meatballs on all sides. You may have to do this in batches depending on the size of your skillet.
  8. Turn the meatballs every couple of minutes until they are browned on all sides. Be careful when you turn them so that you don’t break up the meatballs.
  9. When all of the meatballs have been browned, add the arrabiata sauce to the pan.
  10. Reduce heat to simmer and cook for 20 minutes.
  11. Serve meatballs on their own, with pasta, or on a meatball sandwich.
  12. Garnish with freshly grated parmesan cheese and parsley. (optional)

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*Other sauces may be used but Uncle Steve’s are good if you are looking for gluten free.  The sauce I like does not say it is gluten free but I’m sure if you’re Gluten Free you are used to reading labels and looking for the handy Gluten Free Symbol***:

Gluten_Free_Icon

PLEASE COMMENT IF YOU HAVE SOME OTHER GLUTEN FREE SAUCES THAT ARE EASILY FOUND IN THE GROCERY STORE!

**There is no reason to add salt and pepper!  Especially using arriabata sauce which is spicy!

***I do not brown my meatballs in oil of any kind to cut down on fat.  I bake them in a 400 degree F oven (I use a toaster oven especially in summer) for 20 minutes and then add them to the sauce that is simmering on the stove!

****OTHER GLUTEN FREE SYMBOLS TO LOOK FOR ON FOOD LABELS: