Kids and healthy food

Raw Broccolini Salad, Kids Lunches & Field Trip to The Natural History Museum

Last week our school has an opportunity to visit Los Angeles County Natural History Museum. It was educational and fun, field trip experience. Moms were preparing kids lunches trying to pack healthy choices for the little ones. This time I decided to make and take with us Raw Broccolini Salad for our lunch box. Salad has fantastic fresh flavor and it is truly delicious.
It was real hit and my six year old love it:)

Raw Broccolini salad

1 bunch broccolini, washed with stems, trimmed
1 garlic clove, grated
2 green onions, trimmed and sliced
radishes, whole and sliced
1 red pepper, sliced
1 avocado, peeled and sliced
sea salt to taste
fresh ground pepper, to taste
fresh mint, chopped
orange, zest and juice
extra virgin olive oil, drizzle
Permigiano Reggiano, grated

Slice broccolini into long thin strips leaving the flower tops on. In a bowl add red pepper, avocado, garlic, onions, radishes and all the herbs and spices. Mix well, then dress the salad with the orange zest, juice and olive oil. Marinate the salad for about an hour. Before serving add freshly grated Parmesan cheese.
Broccolini has similar nutritional value as broccoli, with a slightly sweeter taste. It is rich in antioxidants and very good source of calcium, iron and fiber.

The Natural History Museum of Los Angeles County was an amazing field trip. So many things to see and to learn about.
“Museum protects over 35 million specimens, dating back 4.5 billion years. Museum is an authority on the “big picture” of the planet, the natural and the cultural world. It tracks the Earth’s biodiversity, because knowing what is out there is the first step to conservation.”

Kids lunches packed, lined up and ready for the lunch time:)

Besides the amazing taxidermy and skeleton specimens you’ll encounter in Age of Mammals, the Museum’s scientists and exhibition designers have created fun, interactive kiosks that will make you think you’re out in a fossil field, or inside a paleontology lab like the one here at the NHM.

Outside the Museum’s South Entrance, you’ll find enclosed habitats filled with life.
From April to September, the Pavilion of Wings is fluttering with over 40 species of live butterflies.
From late September to November, the Spider Pavilion houses web-weavers, hard at work. Come check out their intricate webs!

Kids were absolutely delighted with so many different kinds of butterflies, some resting on the flowers some flying:)

Beautiful and patient butterfly, allowing me to take a photo.

Interesting facts are all over the exhibit halls making visitors well informed and easy to navigate throughout the museum.

Los Angeles Natural History Museum is a great museum and amazing place for everybody to visit and explore.
http://www.nhm.org

Reading Time:)

From time to time I like to update news from bookstores and library. There are so many wonderful new books for kids and adults which we can explore and learn from.
I chose few most interesting for today.
Currently, I am in love in The Art and Soul of Baking by Sindy Mushet and Sur La Table. It is amazing.

Sur La Table is a long-respected and well-known center and store of sincere and fabulous kitchen ware. Part of their evolution has been to have cooking/baking classes as well as accompanying books that their faithful customers have asked for over the years. This book is absolutely their best yet.
It is just packed with great information. It is 440 pages full of tips, instruction, gorgeous photographs and fabulous recipes. This cookbook covers everything from the basics to information even experienced bakers will find of use. The information and instruction is presented in a very approachable way. This cookbook covers yeast and quick breads, pastries, pies, cookies, cakes, tarts, fruit desserts, custards and puddings, plus souffles, cheesecakes and more. Wonderful.

For kids choice- smart and funny books.
Too Pickley by Jean Reidy, illustration by Genevieve Leloup

“Hip young picture book by this stylish duo-now tackling the trials and tribulations of the picky eater.”

Everything is something but at the end when tummy is rumbling food is good:)


How are you peeling by Saxton Freymann, Joost Elffers is the best-selling Play with Your Food, have been hailed as the Picasso of Pumpkins, the Rodin of Rutabagas, and the Calder of Cabbages. In this amazing new picture book, they team up once again to create food sculptures that embody emotions more fluidly than any human face could.

Fantastic illustrations discrabing moods through healthy fruits and vegetables.
So, next time when you find yourself in the bookstore or library check out these wonderful books, they are really amazing.

Savory Crepes Filled with French Feta Cheese and Bacon

I guess as we getting closer to the end of the year, there is more and more stuff to be done in just a single day. Yesterday I was crazy busy. In my kids school it was traditional Holiday boutique and I was asked to make something healthy for the school bake sale. Than I realized that I don’t have time to run to the store, still lunch has to be made. First thing when my kids come back from school is: “Mommy what delicious dish did you make today?” I looked at the fridge and spotted big fantastic cube of French Feta cheese and leftover grilled bacon from last night. Hmmmm. Off course, I’ll make crepes.

Makes 12-14 small crepes

For crepes you will need:

2 cups whole wheat flour
2 eggs
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup warm water

In the mixing bowl, using whisk beat the eggs. Add salt, sugar and flour. I love to use wheat flour for my baking and cooking. It’s much lighter and healthier. Combine nicely, so there is not any little flour dots. Add warm water. Sometimes you need more, sometimes less but mix needs to be more watery that thick.

On the low heat using small crepe or pancake skillet, make the crapes. Grill each side for 20-30 seconds. Don’t over bake. Set aside.

For the stuffing you will need:

2 cups chopped baked bacon, cooled
1/2 pound French feta cheese
sea salt
fresh black peppercorns
2 eggs
1 cup lite sour cream
1 cup shredded white cheddar cheese, grated

In the prep bowl add chopped bacon and French Feta cheese. Add salt and freshly ground peppercorns.

In the separate bowl beat the eggs, again just a bit seasoned. Add sour cream and combine well.

Preheat oven to 350F. Take the oven safe casserole dish and butter bottom and sides well.
Stuff and roll crepes one by one.

With every row done, sprinkle them with grated white cheddar cheese and egg mixture.

When all material has been used I love to sprinkle top with lemon zest.

It adds nice finish and flavor to the crust.
Bake crepes for 30 minutes.
Serve warm.

I would love to add to this post my healthy treats for the Holiday school boutique & bake sale.
I made individually wrapped Gluten-free Dark Chocolate chunk almond muffins.

This was very nice event.

Kids and adults really love them.

I was very pleased and happy.

Feta Cheese

Healthy Gluten free Protein Bread with Almonds, Banana and Dark Chocolate Chunks


Since my daughter is involved in sports and plays tennis, I am trying to do my best and feed her right.
She loves to eat everything but sometimes needs to be good choice for the snack especially before training or tournament.
This morning I made the bread which she loves, so I am sharing this recipe with you.
This breakfast bread is packed with protein and good stuff like: almonds, banana and dark chocolate chunks. Everybody needs some antioxidants, right?

Healthy Gluten Free Protein Bread with Almonds, Banana and Dark Chocolate Chunks

Ingredients:

1 2/4 cup Gluten Free Flour
2 eggs
1/4 cup brown sugar
1 banana
1/4 cup almonds-sliced
30 g dark chocolate
20 g dark chocolate chunks
1 cup warm water
1/4 cup plain yogurt
1/4 melted sweet cream butter

Preheat the oven to 400F. Slightly grease the oven proof glass loaf pan with butter.
In the medium mixing bowl using hand mixer bland the egg whites till firm. Add yolks,sugar and butter.
Using the silicone spatula add and mix slowly the rest of ingredients: chopped banana, almonds, chocolate chunks, yogurt and warm water.
Combine the ingredients until the mix is nice and bubbly.
Pore into the prepared glass pan and bake for 20-25 minutes.
Cool down completely, slice and serve. Super yummi with glass of cold soy vanilla milk.

Great snack on the go. Kids approved, even my 5 year loves it.
Healthy Gluten free Protein Bread with Almonds, Banana and Dark Chocolate Chunks is completely free of ingredients derived from gluten-containing flour, wheat and is packed with approximately 16 g of protein per slice.


Bananas

Thanksgiving Feast in the Kindergarten Classroom:)

What a day it was. I didn’t expected from five year olds in my son’s classroom to be so interested and involved in food preparation and real cooking. We had a blast. With a great teacher, few dedicated parents and wonderful kids , this kindergarten class had a Thanksgiving feast to remember.
Teacher prepared the list of nice food ideas and activities for kids to do and make like: butter making, turkey sandwiches, fruit salad, pumpkin pudding.
I had an idea to make something healthy but fun, so we decided to make a little dish with turkey off course.
Turkey meatball lollipops & dip.

Healthy Turkey Meatballs Recipe

Ingredients:

-1 small red onion, grate
-1 large egg
-1/4 cup dried whole wheat bread crumbs
-1/4 cup chopped fresh cilantro leaves
-1/4 cup grated Parmesan cheese
-1 teaspoon sea salt
-1/4 teaspoon ground black pepper
-1 pound ground dark turkey meat

Add the onion, egg, bread crumbs, cilantro, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs.

Place on a large plate or baking sheet. Cover the baking sheet with aluminum foil.
Preheat oven to 400 F.
Arrange meatballs on the baking sheet and drizzle meatballs with little olive oil.
Bake them for 45-50 minutes.
Serve with your favorite Marinara sauce or drizzle turkey meatballs with gravy.
Enjoy!

Kids pealed the corn.

Moms and teacher cooked the corn.

Kids were able to made real turkey meatballs and they did fantastic job.

Turkey lollipop on pumpernickel stick and turkey gravy.

Kids made fruit salad.

Kids made Pumpkin pudding.

Kids ate well. Everybody raised a glass for Happy Thanksgiving and tell each other why are they thankful for.
Wonderful children, great Holiday, Happy Thanksgiving!


Turkey Meatballs