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!
And we’re off! The start of the school year has descended upon us in full force. Busy school days, and just-as-busy afterschool activities, practices, rehearsals (not to mention homework!), can quickly put even the most calm and organized mom in a bit of a time-crunch tizzy.
Banana bread is one of my favorite things 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 day, and your own! Mashing a ripe banana, measuring dry ingredients and mixing are all tasks perfect for getting kids involved in the kitchen!
To prepare for the upcoming school year, I've been trying to focus on finding meals I can make ahead and then have ready to heat and eat during the week. This yogurt marinade recipe is one of my recent favorites because in addition to a marinade for chicken, I've also used the recipe as a sauce or even dressing for other meals. It keeps your chicken moist, whether grilled or baked and is a tangy and fresh compliment to seasonal veggies and sides.
I'm excited to be sharing another recipe from my book, The Diabetes Comfort Food Diet Book! This is an easy, and tasty granola recipe that you can make ahead for the week, for breakfast, snacks and on-the-go!
By Laura Cipullo, RD, CDE Straight from my Diabetes Comfort Food Diet Cookbook, I’m excited to share this recipe for refreshing pork chops and Apple salad. Perfect for the end of summer and upcoming apple season this fall! Ingredients For Apple Salad: 2 tbsp (30mL) balsamic vinegar 1 tbsp (15mL) Dijon mustard 2 apples, finely sliced, lengthwise 1 head Bibb lettuce, chopped 2 (500mL) cups spinach 1 stalk celery, sliced 1/2 onion sliced 1/4 cup (60mL) crumbled, reduced-fat blue cheese [...]
By Brenna O’Malley and The Laura Cipullo Whole Nutrition Services Team In search of a meatless option for a crowd or just an alternative to packaged veggie burgers with lots of extra ingredients? This easy make-ahead recipe is perfect for a quick weeknight dinner, a salad or lunch topper, or a great way to get some protein and veggies into your day! These are crowd pleasing veggie burgers because your whether your friends are meatless, gluten free or particular about [...]