I spend 50% of my time working at a local children’s hospital as an oncology dietitian. I meet A LOT of picky eaters during my work day. I find myself giving the same rehearsed education to many parents over and over again but occasionally there is a kiddo that we have tried EVERYTHING. The parents have done everything “right” but the child still will not touch a green veggie.
Are you struggling with getting your kiddo to eat fruits and veggies? Even more, are YOU struggling to get yourself to eat fruits and veggies? Hiding fruits and veggies into desserts that your children, or you, already love may be the answer. This chocolate zucchini bread not only has zucchini but the base of the bread is banana!
There’s nothing like a fresh peach in the summertime. I grew up in the Central Valley of California and let me tell you…they do peach season right! Our extremely hot summers produce the best fruit in the world!
This salsa is inspired by the moment you get out of the pool on a hot day and a hunger and pure joy come over you! If you know, you know.
Make a batch of this fresh salsa, go for a dip in the pool, and enjoy that sweet and spicy flavors of my favorite California fruit salsa.
There’s a local cafe that serves one of the most incredible salads I have ever had! After trying it I knew I needed to make a copy cat version at home. Although it will never match the savory flavors of this cafe’s salad, I knew others would love the flavor combination.
The kale caesar salad includes sautéed cauliflower, parmesan cheese, kale, croutons and chicken. The cauliflower and kale are truly what brings this classic up a notch! Kale isn’t a fan favorite but if you tend to it correctly it can be a great addition to meals.
Before adding Kale to your salads add a small amount of lemon or lime juice. With you hands break down and massage the kale. The acid from the lemon/lime juice and the mechanical movement of your hands will break down the outer membrane of the kale that gives it that bitter flavor.
Is there anything better than a warm bowl of chicken tortilla soup on a rainy day? I have to admit, my California hometown doesn’t get very many of those rainy days. But when it does, this soup is on the stove!
This simple recipe was actually the first meal I learned to make. As an 11-year-old girl, I became obsessed with Rachel Ray. I mean what 11-year-old girl didn’t dream of having her own cooking show? I remember coming across this Food Network magazine in the grocery store check-out line. I convinced my mom to get it, specifically for the chicken tortilla soup recipe. With mom’s approval, we grabbed the magazine, got out of line, and looked for the ingredients we would need to make this recipe for dinner. That one recipe triggered my love for food and likely played a role in me becoming a registered dietitian. This recipe may not look exactly like the magazine recipe I made that day, but it has been a staple in my life, in more ways than one.
I have to admit, I don’t follow recipes anymore. After learning from a handful of recipes, I quickly figured out how to make my own recipes on the fly. This recipe will always have a special place in my heart and I hope you LOVE it!
Also Rachel, may I call you Rachel? If you’re reading this, thank you for being an inspiration. This one’s for you!
There’s just something about citrus slaw that adds a bright, fresh, and delicious taste to any taco. There’s a local Mexican restaurant in my home town that serves up the BEST citrus slaw shrimp tacos. This recipe is inspired by this local staple and my favorite go-to on a hot summer day!
Have you ever heard of “mise en place?” This is a fancy french word for “setting up.” This phrase was used constantly during my cooking classes in college. This fresh recipe is made best with mise en place which means having everything chopped and prepped before combining all the ingredients.
Pair the citrus slaw with your favorite taco meat. I recommend adding to steak, fish, or shrimp tacos.