Foodie Friday

Pioneer Woman's Homemade Salsa, adapted

Fresh, diced tomatoes (about 3 to 4 cups)
Green chile, 2, chopped small
1/4 cup onion, diced
1 clove, minced garlic
1 jalapeño, minced
1/4 tsp each: cumin, sugar, salt
1/2 cup chopped cilantro
Juice from 1/2 lime

Food processor used to blender all to desired texture. Add Mango and omit sugar if you would like.

School Lunch Controversies, My Opinion, and Options!

This week is shaping up to have lots of cafeteria related conversation; probably thanks to Jamie Oliver's Food Revolution, Season 2 returning this evening. And rightly so, as school lunches contain highly processed, nutrient deficient foods. Surely not what will give our kids what they need to focus, learn and participate to their full ability. Below are the links to two articles I have come across this week as well as to Jamie's Petition, which I encourage each of you to sign.

Chocolate Milk Stirs Controversy in Schools

Chicago School bans some lunches brought from home

Jamie's Petition!

I am a firm believer in homemade lunches that involve your sprouts in packing a healthy, delicious lunch that will not only feed them better food but also teaches them how to make healthy choices. Below are some of my favorite lunch items and ideas:

Laptop Lunches

Shop for awesome lunch containers

Muffin Tin Mom

Just get creative! Think outside the PB&J (and stay clear of Lunchables!) and create colorful, delicious and nutritious lunches for your little sprouts!

A Must Buy for Eco, Health Conscience Parents!

Recently (on the release day) I purchased an amazing new cookbook that is a "must have" for parents looking for yummy treats that are also health-conscience.

Anni Daulter, author of Organically Raised (featured on my top 5 baby/toddler cookbook listing) has done an amazing job in her newest book, Ice Pop Joy, combining the naturally sweet fruits that kids love with everything from veggies to tofu. This book features beautiful photos (by Alexandra DeFurio) of the pops and kids enjoying them. Just the photos make me want a pop...they look so refreshing!

One of my favorite features is that she uses agave nectar, honey, coconut sugar or even no sweetener at all! All of these items have low glycemic indexes and are far less processed than your standard bleached-white table sugar. There are fruit, veggie, yogurt, tofu, herbal tea, chocolate and specialty pops; some even have a great source of protein...wonderful for the vegetarian sprouts! One of the Herbal tea pops are great for sprouts with soar throats, you get the numbing comfort of the ice cold pop and the healing properties of the tea... a win, win!

We most recently tried one of the speciality pops that has quinoa in it! I must say, I thought having a protein like quinoa in my pop would be strange but they are super yummy! Even my two year old sprout loves them! (And the purple color from the blueberries doesn't hurt, as she loves everything purple!)

I can't sing the praises of this book enough! Parents, grandparents and anyone who wants the refreshing sweetness of Popsicles without all the artificial junk...this is a must have! I have recommended it for mother's day gifts already! So, as the weather warms, pull out your Popsicle molds (or purchase cute BPA-free one's on Amazon) and start creating! And of course, go organic and local whenever possible!

Be sure to "like" ICE POP JOY on Facebook and check out Anni's new digital magazine, Bamboo Magazine - Conscience Family Living on Facebook too!

Super Easy Soupy Chili

Here's a yummy healthly dish for a busy night:

1 can black beans
1 can cannelini beans
1 can fire roasted diced tomatoes
1 can fire roasted diced tomatoes with green chilies
2 Tbsp tomato paste
2 Tbsp Cumin
1 1/2 Tbsp Chili powder
2 tsp dried oregano
3 cloves garlic
1/2 red onion
1 cup frozen corn
1 to 2 cups chopped kale
2 cups veggie broth

Saute the garlic and onions in a bit of oil. Mix all spices together. In crockpot on high, add the sauted garlic and onions, tomato paste, spices...mix well. Add both cans of tomatoes and beans (rinsing beans first), corn and veggie broth. Mix well and cook on high for twenty minutes. Add kale (or any leafy green) and cook on for 20 minutes more. Enjoy!

You can make this an all day dish as well by cooking on low. I highly recommend it...my two and a half year old loves it because the kale gives it a bit of sweetness. A great way to get loads of veggies into your day! And of course, use organic ingredents to minimize the planet impact and maximize health quality of the dish!

Hope you enjoy!