Feeding children isn’t easy; just look at the number of bunny, fishy, gummy, gooey, processed, packaged and prepared kids foods available and you’ll get a sense of just how difficult it can be. Children are opinionated from the get go, and food is one of the first places they learn to express their views – and test your limits. But a child’s intellectual capacity is far from fully developed; therefore, allowing a child to decide what to eat, when to eat, and how just isn’t feasible. So, how does a mother of two boys create meals on a daily basis that keep them excited about what’s for dinner? I asked Kathrin to let us know what she does, because her boys rarely leave anything on the plate. Here’s what she said are her top 10 ways to keep it exciting around the dinner table. Hope all, some or at least one will inspire you. Come and cook with us! Continue reading “Children’s Healthy Eating Habits”
Author: Jessica
No Coffee, no Chocolate, no Pasta, no Life!
On New Year’s Day I made one resolution: to take three weeks and follow Michael Pollan’s credo “Eat food. Not too much. Mostly plants”. I’d had a busy holiday season, and a somewhat sedentary summer and fall; needless to say, I was not in my best shape. How difficult could it be? I write a blog on cooking healthy food, and work at a company whose mission is to help people eat more fruits and vegetables, so for me this is a way of life. Yet, a week into my reboot I understood three things: how far I’d strayed from my own core principles, how difficult it can be to continually live this way, and why I will do it regularly. I want to share with you the biggest lessons I took from this experience. Come and eat food, not too much, mostly plants with us! Continue reading “No Coffee, no Chocolate, no Pasta, no Life!”
Why We Cook.
Kathrin and I sat down to discuss why we are dedicated to publishing this blog weekly and we realized that for us cooking is a culture, a ritual, and a process that we wouldn’t (couldn’t, shouldn’t) live without. We started to wonder why that is, why we cook. So, this week’s post explores some of the reasons we came up with for taking out those pots and pans daily. We hope you agree, and if you are in need of inspiration you can find it here. Let us know why you cook; we’d love to hear from you. Come and cook with us! Continue reading “Why We Cook.”
More than One Way to Sow Your Wild Oats
It’s been a relatively warm winter in Northern California thus far. We haven’t had a lot of rain or fog, just lots of sunshine. I am not one to complain about an abundance of sunshine, particularly in January, but one thing I do miss about the cooler winters of the east coast is the ready excuse I have to eat lots and lots of oatmeal. It’s delicious, warming, easy to prepare, and made with one of the best grains out there: oats. Continue reading “More than One Way to Sow Your Wild Oats”
It’s a Kale Kale World
Up until recently kale was not a favorite vegetable of mine. I’d walk by it in Whole Foods see its 1000-point ANDI score and cringe. 1000 points is high for just about anything, but for an ANDI score that means that kale (along with collard greens) is the healthiest item Whole Foods has to sell. Period. I didn’t like kale because it didn’t taste good. It was fibrous and hard to chew. And I didn’t really know how to cook it so I never wanted to prepare it; until, that is, I stumbled upon a few recipes that not only made kale edible, but also made it a feature vegetable in my home. So today’s post is dedicated to the only vegetable I now make at least once a week every week of the year. Kale. Continue reading “It’s a Kale Kale World”
Come and Cook with Us 