Lavender Cookies

By Laura Cipullo, RD, CDE, Mom and Laura Cipullo Whole Nutrition Services Team


As summer comes to a close, that doesn’t mean extra family time has to come to an end! Last week, my boys and I made these fun and tasty lavender shortbread cookies! A great way to get us all in the kitchen and to learn about and try a new food.  An added bonus, your kitchen will smell wonderful!

We used the recipe from Joy The Baker, here.


1 tbsp dried lavender blossoms

1/2 cup + 1 tbsp raw or granulated sugar

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cups all-purpose flour

1/4 tsp salt

1 egg, beaten (for egg wash)

extra sugar for sprinkling on top



1. In a medium bowl, whisk flour and salt together. Set aside.

2. In a small spice grinder or mortar and pestle, grind 1 tbsp lavender and 1 tbsp sugar.

3. In another bowl, that can be used with electric mixer with paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream ingredients on medium speed until slightly more pale and fluffy, about 5 minutes.  It’s okay if there are still some sugar bits at this point.  Add the flour and mix on low speed until the dough comes together.  The dough will have a crumbly texture, but will come together as you continue mixing.

4. Dump dough mixture out onto a clean surface and form into a ball with your hands.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. Line cookies sheets with parchment paper and set aside.

6. Divide refrigerated dough into quarters. On a lightly floured surface, roll dough out to 1/4 inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies, or a pizza cutter to slice into squares.  Use a fork to prick the cookies.

7. Brush the cookies very lightly with the egg wash and sprinkle with sugar.  Make sure your oven is preheated to 350 degrees F and refrigerate cookies while oven preheats.

8. Place racks in the center and upper third of the oven.  When oven is preheated, bake cookies for 8-11 minutes, until just browned on the edges. Remove from oven and allow to cool on cookie sheet for about 10 minutes then move to a wire rack to cool completely.

9. Enjoy!

Banana Zucchini Chocolate Chip Muffins

By Laura Cipullo Whole Nutrition Services Team


Banana bread is a favorite to bake, eat and share with friends; zucchini is also a favorite that has been abundant in farmer’s markets this summer. So, with some extra zucchini and slightly browning bananas on hand, I decided to combine these two for one hopefully yummy experiment, and it worked! This is an easy (and tasty) way to incorporate fruits and veggies into your little one’s or your own day. Mashing a ripe banana, measuring dry ingredients and mixing are all tasks perfect for getting kids involved in the kitchen!



 Yields ~15 muffins

1 ½ cups all-purpose flour

¾ cup sugar

¼ cup milk

¼ cup olive oil

1 cup shredded (or made into noodles and then chopped*) zucchini

½ cup dark chocolate chips

¾ medium ripe banana, mashed

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1 egg

½ tsp salt




  1. Preheat oven to 350F, and grease or line muffin tin.
  2. In medium bowl, combine dry ingredients of flour, sugar, baking soda, salt and cinnamon.
  3. In a separate large bowl, mix beaten egg, oil, milk, mashed banana, lemon juice and vanilla extract. Stir wet ingredients into dry until incorporated and moistened.
  4. Prepare zucchini using a shredder or by spiralizing into thin noodles and then chopping into ¼ inch pieces, for similar effect. Measure your 1 cup of zucchini now. Wrap measured zucchini into paper towel and squeeze out excess water–there will be a lot of it.
  5. Fold zucchini and chocolate chips into rest of mixture. Pour to fill muffin tins 2/3 of the way.
  6. Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes.


How Your Dinner Plate Can Affect Your Diet

By Laura Cipullo, RD, CDE and Mom


Did you know that your dinner plates can actually affect the amount of food you and your children consume?

As a mom and dietitian, I understand the need for parents to feed their kids well while fostering a positive relationship with food.

This relationship is more complicated than the nutritional value of what you serve, however; in fact, it actually begins with your servingware.

If you haven’t thought about it before, then consider it now. Beyond ingredients alone, parents need to think about the ways in which the environment impacts children’s associations with food. Eating off of dishes that we find aesthetically pleasing or comforting can set us up for a sense of satisfaction before even taking a bite off our plate – and the same goes for our children.

When it comes to finding the perfect plates that suit your parenting philosophies and personal styles, consider yourselves covered. These five picks won’t just help to foster healthy attitudes in the kitchen; they’ll also eliminate unnecessary stress by prompting your ever-picky eaters to finish what’s in front of them.

1. The No Fuss Mom: Corelle White Dish

I’ve eaten off of these plates for years! Dishwasher safe and practically unbreakable, there is nothing better than these crisp, white dishes – except, that is, the price!

For a mere $50 dollars, you can purchase a set of eight of these family-friendly plates. Eating off of white dishes creates a colorful contrast with your meal which, based on studies by Dr. Brain Wainsink, lends to eating smaller portions and over time, an easy way to lose weight without consciously dieting.

2. The Eco-chic Mom: Bambooware Santa Barbara Dinnerware

For the environmentally sound mother with a love of anything green, these eco-chic plates fromBambooware are made of bamboo and are decidedly awesome.

Not only are they melamine-free, but these low-impact plates are both reusable and dishwasher safe, making them perfect for every occasion, from family meals to birthday parties and more.

3. The New Mom: Green Eats BPA-Free Kids Dishes

Babies and tots are known for touching, tantrums and throwing, so we’re not exactly serving our little bundles of joy baby food or even finger food off of our finest china. Yet with all the talk and rising concerns about BPA, many parents are hesitant to use plastic servingware, bottles and plates – even if many states, including New York and California, have put BPA-free laws in place.

TheseBPA-free platesfrom Green Eats gives new moms everywhere one thing less to worry about, and are ideal for serving wholesome, sustainable foods to our little ones.

4. The Mom Gone Crazy: Waechtersbach Warehouse Funfactory II Dinnerware

Having a selective, or “picky,” eater can give any mom grey hairs. While eating off of white plates helps to decrease portions consumed, go ahead and apply the opposite logic with these funky, brightly hued dishes. Purchase an entire set of these vibrant plates, one in every color of the rainbow, for variety, fun and for the picky eater, a low contrast combination.

In Dr. Brian Wainsink’s study, people ate more when they were served pasta with red sauce on a red dish and greens on green plates. These low contrast combinations may unconsciously convince your picky eater to nosh on just a few bites more of their meal.

5. The Party Planning Mom: Harvest Table Setting

What can be better than sitting down to a tasty fall meal at a beautifully decorated table? This year, embrace the changing seasons with an aesthetically pleasing dinner table, set for the harvest theme. Choose pumpkin bowls, candles and a fall hued centerpiece to go a step further in creating an environment that fosters an appreciation of feeding and eating.

I personally love the idea of entertaining family and friends, but fall short when it comes to patience and getting the look I want. Use Pottery Barn’s party planning website to learn how to create this warm and inviting Harvest Table Setting.

With your table set and your confidence high, all that’s left now is to decide on what to feed the kids. If you’re looking for ideas and inspiration, be sure to refer to my personal blog, Mom Dishes It Out, where I “dish” on delicious, kid-centric meals and answer real questions posed by real moms everywhere.


This blog was originally posted here.

Mom's Pumpkin Pancakes with Dark Chocolate Chips

*This recipe was originally published on the Big City Moms’ Blog. To see the original please click here.

Mom’s Pumpkin Pancakes with Dark Chocolate Chips

by Laura Cipullo, RD, CDE, CEDRD, CDN, and Mom

Every week I whip up a batch of “homemade pancakes” for myself and my oldest son. Everyone loves these pancakes— including my clients who eat many meals with me. Make them Sunday morning and serve hot. Freeze or store the remainder in a Pyrex dish to serve each weekday morning. These pancakes taste so yummy that I can almost promise your kids will go to school having eaten a balanced breakfast. And while most moms don’t have to time to make everything from scratch, these pancakes are what I call “value added” or “nutrition added.” For time’s sake, I start with a basic wholesome pancake mix and then add in the nutrition.


See full recipe on the Big City Moms’ Blog.

MDIO Measurement Conversions

While I truly enjoy cooking, I often find myself scrambling to find the correct measuring tools for recipes. Does this ever happen to you? The tablespoon is missing, yet I have three teaspoons. Not only does it take up time to search for the missing tablespoon, but I also have to spend time searching online for the proper measurement conversions. So, I thought why not make my own measurement chart? Here it is! A sheet of measurement conversions that you can conveniently hang on your fridge to save you the time and stress of searching for that missing tablespoon:

 How do you remember proper measurement conversions? Do you have any handy ways to memorize these conversions?